Sijun Forums Forum Index
Log in to check your private messages
My Profile Search Who's Online Member List FAQ Register Login Sijun Forums Forum Index

This forum is locked: you cannot post, reply to, or edit topics.   This topic is locked: you cannot edit posts or make replies.
Goto page Previous  1, 2    Sijun Forums Forum Index >> Random Musings
View previous topic :: View next topic  
Author   Topic : "Favourite Recipes"
JFreak
member


Member #
Joined: 27 May 2002
Posts: 103
Location: Toronto, Canada

PostPosted: Tue Nov 12, 2002 5:02 pm     Reply with quote
no chicken or fish?
_________________
Mike
Nahum 1:7
Back to top
View user's profile Send private message  
Rat
member


Member #
Joined: 10 Feb 2002
Posts: 851
Location: Vancouver, BC, Canada

PostPosted: Tue Nov 12, 2002 5:10 pm     Reply with quote
I've seen him eat chicken...

Coaster, you should change your principle to match your eating habits...
_________________
~Gio

afterglow
Back to top
View user's profile Send private message Send e-mail MSN Messenger 
Coaster
member


Member #
Joined: 19 Feb 2002
Posts: 508
Location: Canada

PostPosted: Wed Nov 13, 2002 3:08 pm     Reply with quote
yeah, but I need to say that so that I don't accidently eat people.
_________________
Before you criticize someone, you should walk a mile in their shoes. That way, when you criticize them, you're a mile away and you have their shoes.
Back to top
View user's profile Send private message Send e-mail  
Gort
member


Member #
Joined: 09 Oct 2001
Posts: 1545
Location: Atlanta, GA

PostPosted: Thu Nov 14, 2002 7:56 am     Reply with quote
Rosemary Home Fries
(this is a personal favorite of mine I use to get out of doing yard work - smooths the wife over well)

1 large idaho Potato
1/2 medium sweet onion
1/4 - 1/2 cup of extra virgin olive oil
6 large cloves of garlic minced (or 3 tblspns of already minced "Farmers Market" garlic)
tspn or 2 of salt
tspn or 2 pepper
Old Bay Seafood seasoning
1/2 cup of FRESH minced rosemary

Chop the potato and onion as preferred and place in mixing bowl with garlic. Add 1/4 cup of olive oil and toss. Next add salt and pepper and toss again.

Place rest of oil in large saute pan / skillet over medium to medium high flame; when pan is hot add the mix and spread out evenly - use a splatter screen if you have one. Lightly dust the mix with Old Bay Seasoning then pan toss or stir and spread back out. After about 5 - 10 minutes add 1/4 cup of rosemary and repeat the stir/toss/spread. Lightly but evenly dust with Old Bay once again. Stir or toss the mix occassionally for 20 - 25 minutes (sample the tators - if the biggest pieces are tender then it's a safe bet they're ready to eat). Finally add more rosemary and toss then serve. Serves 2, maybe three depending on the size of that tator. Salt and pepper to taste if needed.

Serve with mozarella cheese and fresh basil eggs, biscuits with apple butter (english muffins or bagels will work too), fresh juice and meat side of choice. ENJOY!!

NOTE: Rosemary is a very pungent herb, so experiment with gradual additions to your mix, if you're unfamiliar with it. The same goes for Old Bay - it can easily ruin the dish if overused due to spiciness.

Any of the ingredients can be increased or decreased to taste. I love garlic, so I tend to add more than usual.


_________________
- Tom Carter

"You can't stop the waves but you can learn to surf" - Jack Kornfield
Back to top
View user's profile Send private message Send e-mail Visit poster's website Yahoo Messenger  
Gort
member


Member #
Joined: 09 Oct 2001
Posts: 1545
Location: Atlanta, GA

PostPosted: Fri Nov 15, 2002 7:41 am     Reply with quote
Tom's Margarita Marinara

1 14.5 ounce can of crush tomatoes in puree
one medium onion
olive oil
7 cloves of minced garlic
1/2 cup of fresh, chopped basil
salt
pepper

Saute onions and garlic with one - two tablespoons of olive oil over medium to medium high heat; add a tspn of salt and pepper; when onions are clear add the tomotoes/puree, stir, reduce heat and cover; simmer for 10 - 15 minutes. Next remove from stove and add basil, stir and then toss with pasta of choice (I prefer angle hair or vermicelli)

Serve with parmigiano reggiano and bread (idealy bruschetta, but french or stadand Italian will do). Chianti for the adults.

ENJOY!
_________________
- Tom Carter

"You can't stop the waves but you can learn to surf" - Jack Kornfield
Back to top
View user's profile Send private message Send e-mail Visit poster's website Yahoo Messenger  
Intuos
member


Member #
Joined: 29 Oct 2000
Posts: 182

PostPosted: Fri Nov 15, 2002 8:11 am     Reply with quote
Baked Pear with Roquefort Port Glaze and Parmesan Crisp

Ingredients:

    2 ripe but very firm pears, preferably, Forelle, or, Bosc
    4 tbsp blue cheese, crumbled, preferably, Roquefort
    1/3 cup port
    1/4 cup chopped hazelnut
    2 tsp vegetable oil
    1/4 cup coarsely grated parmesan cheese


Directions:

    Preheat oven to 375 degrees F.

    Leave the skin of pear on. Core the pears using an apple corer or small knife.

    Stand pears in a small baking dish and drizzle with port.

    Bake for 20 to 25 minutes until pears are golden and just begin to soften. Port should be syrupy. If glaze begins to dry out, cover pan with foil.

    Heat vegetable oil in a small non-stick pan

    Divide the grated cheese into two small circles about 4 inches in diameter.

    Fry on high for about 3 to 4 minutes until golden and crisp. Flip once. Remove to a baking sheet to cool.

    Remove pears from pan and fill core with crumbled Roquefort cheese.

    Spoon port glaze over the top of each pear. Sprinkle with chopped nuts. Serve with Parmesan crisp.
Back to top
View user's profile Send private message  
ceenda
member


Member #
Joined: 27 Jun 2000
Posts: 2030

PostPosted: Fri Nov 15, 2002 8:57 am     Reply with quote
Beans a 'la toast.

Ingredients:

1 can of Heinz Baked Beans
1 tup of margarine (or butter if you're fat).
2 slices of bread.

Directions:

Pour the can into a saucepan, removing last night's burnt-in Chicken Balti.
Place on the heat.
Forget to put the bread in the toaster. Do it now.
Something burning. It's the beans.
Rescue beans, stir vigourously.
Something burning. It's the toast.
Butter the toast.
Put beans on toast.

Voila! Enjoy.

Variations:

Why not try a packet of crisps? Perhaps washed down with some Tennant's Lager.
Back to top
View user's profile Send private message Visit poster's website  
Gort
member


Member #
Joined: 09 Oct 2001
Posts: 1545
Location: Atlanta, GA

PostPosted: Fri Nov 15, 2002 10:55 am     Reply with quote
Bologna and Ruffles potato chip sandwich - needs to explanation. Try it today if you haven't already.
_________________
- Tom Carter

"You can't stop the waves but you can learn to surf" - Jack Kornfield
Back to top
View user's profile Send private message Send e-mail Visit poster's website Yahoo Messenger  
JFreak
member


Member #
Joined: 27 May 2002
Posts: 103
Location: Toronto, Canada

PostPosted: Sun Nov 17, 2002 6:19 pm     Reply with quote
Chocolate Chip Bars (Blonde Brownies)

2/3 cup o' butter
2-1/4 cups packed brown sugar
1 teaspoon vanilla
1-3/4 cups insifted all purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon of salt
3 eggs
1 cup semi-sweet chocolate chips
(1 cup chopped nuts - optional)

Melt shortening; combine with brown sugar and vanilla in large mixer bowl. Set aside to cool. Combine flour, baking powder and salt; set aside.
add eggs to cooled sugar mixture; beat well.
Stir in reserved dry ingrediants, nuts and chips.
Spread in greased 13x9x2 inch pan; bake at 350 degrees for 25 to 30 mintues; cool
cut into to squares

These are very good. it's my firends recepie. The trick to this is to slightly undercook them, just so there still soft . That is an art in itself mind you Wink
_________________
Mike
Nahum 1:7
Back to top
View user's profile Send private message  
Display posts from previous:   
This forum is locked: you cannot post, reply to, or edit topics.   This topic is locked: you cannot edit posts or make replies.    Sijun Forums Forum Index -> Random Musings All times are GMT - 8 Hours
Goto page Previous  1, 2
Page 2 of 2

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum




Powered by phpBB © 2005 phpBB Group