Recipe thread...

like putting tofu in fried chicken. Gross white blocky crap....

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All your base are belong to us! [1diablo] [/1diablo]

[kiwidoc]

Sorry - I never use quantities in my cooking - I go by eye and taste.

The Ultimate Decadent Seafood Cocktail

The Salad Base
1 red frilly edged lettuce
Assorted salad leaves - rocket, fennel etc
Fresh herbs - parsley, spear mint, thyme are good
Firm strawberries
Avocado
Mushroom
Camembert - not too soft
Jarlesbrg cheese - or anyother sweet nutty cheese
Cherry tomatoes

Arrange the frilly leaves around the outer edge of individual plates.
Shred the other leaves and place in a large bowl with the herbs.
Cut the avocado, strawberries, mushroom and cheeses into large cubes add to bowl
Cut the tomaotes in half and add ot bowl
Toss the saldad lightly then arrange over the leaves, leaving a well i nthe centre

The Seafood
Use fresh seafood, the larger the peices the better. Use things with a nice firm texture. My favourie mix is as follows -

Crayfish tail roughly cut(like lobster but stronger)
Cubes of smoked yellow fin tuna
Whole peeled prawns
Scallops
Bluff oysters
Cockles

Toss the seafodd with just a little lemon juice to keep it fresh and fill the wells in the centre of the plates

The Dressing
Sour cream
Tomato ketchup
Worcester Sauce
Cottage cheese
Tabascoe
Lemon juice

Mix a punnet of sour cream with two or three table spoons of ketchup. As all ketchup is different taste it as you go to see if you like it. Add a few drops of Worcester Sauce to taste. Whip the cottage cheese till it is smooth and use it to increase the quantity of the dressing. Last of all add th elittle bit of lemon, and a few drops of tobascoe - make it as hot as you like!

Dollop the sauce over the seafoood and then sprinkle a little paprika over it as a decoration. Sprinkle finley chopped chives over it and then garnish with thin lemon twists.

ENJOY!


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There is only one kiwidoc, accept no substitutes

STANDARD OPERATING PROCEEDURE
www.judyhope.co.uk
THE ABYSS - FREE FORM ROLEPLAYING
http://pub76.ezboard.com/btheabyss40673

Ok Here it is...the ultimate one skillet, low-to-no mess meal that I have melted the stomachs er, I mean hearts of many a man with!
A wonderful meal by candlelight in an intimate setting or even out in the front room, watching TV with a few good friends. Easy to make and easier to eat!

I got this out of a Better Homes Magazine, circa 1958 and have sent copies around the world, mostly by request from my friends who have had it and wanted to share it with their family & friends.

Chicken Cioppino

Chicken and shrimp in an Italian Sauce. Great with garlic bread sprinkled with a little red wine and a pinch of oregano or garlic bread with shredded mozarella cheese toasted on it. Serve with a vegetable salad and follow with a desert or not.

2 1/2-3 lbs boneless breasts or whole cut-up chicken
1/2 tsp salt
A dash of pepper
1/4 cup butter

1 Recipe Italian Sauce (see below)

1 lb cleaned raw shrimp

Italian Sauce>

Mix two 8 oz. cans Italian Seasoned Tomato Sauce
1/2 cup cooking claret or red wine (I use Sutter Home Cabernet Sauvingon whenever I can't find cooking claret. They come in little 4-packs and one bottle makes one recipe Italian Sauce and leaves you with enough left over to sprinkle your garlic bread with and even have a sip or two. )
1 clove garlic, minced
3 tablespoons snipped parsley
1 teaspoon crushed basil
1 bay leaf, crushed


Season chicken with salt and pepper. Brown slowly over med heat for 20 minutes, turning once or twice. Add Italian Sauce; cover and simmer until chicken is tender, about 35 minutes.
Add shrimp, being sure to immerse in sauce. Cover and allow to continue cooking until shrimp are done, 5-10 minutes.

Makes 6 servings.


Moni

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[This message has been edited by Moni (edited 07-25-2001).]

[Waluin]

Some say math is the universal language. I saw recipies are. Hmmm hmm hmm!

*starts copying down recipies and printing them out*

A college boy needs all the help he can get

Waluin,
May I suggest a Betty Crocker cookbook as an accessory for your kitchen?
Betty knows, man! Betty knows!
Easy and great tasting recipes as well as all the best kitchen techniques.

My son demanded that I relinquish ownership of the one I got when I was seventeen when I came to Texas a couple of years ago.
I had to buy a new one and he has the one he grew up seeing in our kitchen...22 years old and looking like it LOL.
Unfortunately, (for me anyway LOL), I left hand copied recipes in it that I had kept since I was 15. He sure appreciates them though.


Moni

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[Waluin]

Originally posted by Moni: Waluin, May I suggest a Betty Crocker cookbook as an accessory for your kitchen? Betty knows, man! Betty knows! Easy and great tasting recipes as well as all the best kitchen techniques. My son demanded that I relinquish ownership of the one I got when I was seventeen when I came to Texas a couple of years ago. I had to buy a new one and he has the one he grew up seeing in our kitchen...22 years old and looking like it LOL. Unfortunately, (for me anyway LOL), I left hand copied recipes in it that I had kept since I was 15. He sure appreciates them though. Moni

Hehe, ok I'll go score myself one. But I always find that recipies from people and friends are often the nice surprise on occasion as well!

Originally posted by Waluin: Hehe, ok I'll go score myself one. But I always find that recipies from people and friends are often the nice surprise on occasion as well!

Most definitely! That's what most of those hand written recipes were that my son has now.
I just recommend Betty to anyone out on their own who might miss mom's cooking, provided their mom was a good cook LOL! The updated versions have salsa and all kinds of yummy new stuff in them too.
Best thing is, the recipes are all easy and recognizable as stuff you know you will like or not.


Moni



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[Larry_OHF]

Here's the Chocolate Candy Recipe that my mom always made us.

2 cups sugar (Domino's preferred, or other fine granulated)
2 heaping tbsp. Cocoa
2 tbsp. butter or margerine (parkay preferred)
8 oz. evaporated milk.
greased bowl

Combine all ingredients, and raise temp. gradually until boil.
Continue to stir until you reach the soft ball stage
Remove from heat, add 1 tbsp. (approx.) to mixture, and beat until you feel it getting firm. Quickly pour into greased dish, and cool.

Note...if you cook too long, the candy will be rock hard, too difficult to cut.
If you do not boil it long enough, it will never harden.

Extra note...high humid weather is bad when trying to make candies...(Learned from my wife's nutrition class )

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Devoted member of the Ironworks
Loyal guardian of the OHF
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Witness of the 4,000th post by Cloudposter
Currently engaged in the Trials of the Luremaster downloadable expansion set

[Larry_OHF]

Living in Mexico taught me alot about fresh fruits and veggies and ways to make drinks from them. In the US, at least here in the south, I had never seen anyone be able to take a cucumber and make a great tasting drink from it!... Or from rice...(horchata for those of you that know what that is...)Anyway, my and my wife's favorite one is Watermelon....

Fill blender full of water melon
Add water just to the level at whaich the melon reaches.
Add sugar to taste.
Blend
filter if desired,(like if you left the seeds in, etc...)
.
Horchata (rice water)
Leave rice in water over night, or boil to soften.
Place in blender with your choice of milk or water or both.
Add cinnamon and sugar to taste.
Filter solids out.

The rice water is also one part of a three part mix to making a great piña colada.
After making the rice water, boil a fresh pinapple to extract the juice from it, and have some cocunut milk on hand, as well.



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Devoted member of the Ironworks
Loyal guardian of the OHF
Member of the Ancients' club
Witness of the 4,000th post by Cloudposter
Currently engaged in the Trials of the Luremaster downloadable expansion set

I used to make these as a teenager at least once a week. They are really good! Between me, my siblings and our friends, they never lasted until the next day. But beware of eating too many! They are a laxitive in disguise!

No-Bake Chocolate Oatmeal Cookies

Ingredients

2 c. Sugar
1/4 c. Butter
1/2 c. Milk
1/3 c. Cocoa

3 c. Quick Cooking Oats
1 tsp. Vanilla
1/2 c. Peanut Butter

Directions

Mix together in large saucepan Sugar, Milk, Butter and Cocoa.
Heat on high until boiling. Hard boil exactly one (1) minute.
Remove from heat and in the same saucepan add peanut butter, oats and vanilla.

Do not let cool off.
Spoon immediately onto wax paper and let cool.
Eat and enjoy!!!!!


Moni



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