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Topic : "Favourite Recipes" |
JFreak member
Member # Joined: 27 May 2002 Posts: 103 Location: Toronto, Canada
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Posted: Tue Nov 12, 2002 5:02 pm |
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no chicken or fish? _________________ Mike
Nahum 1:7 |
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Rat member
Member # Joined: 10 Feb 2002 Posts: 851 Location: Vancouver, BC, Canada
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Posted: Tue Nov 12, 2002 5:10 pm |
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I've seen him eat chicken...
Coaster, you should change your principle to match your eating habits... _________________ ~Gio
afterglow |
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Coaster member
Member # Joined: 19 Feb 2002 Posts: 508 Location: Canada
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Posted: Wed Nov 13, 2002 3:08 pm |
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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. |
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Gort member
Member # Joined: 09 Oct 2001 Posts: 1545 Location: Atlanta, GA
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Posted: Thu Nov 14, 2002 7:56 am |
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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 |
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Gort member
Member # Joined: 09 Oct 2001 Posts: 1545 Location: Atlanta, GA
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Posted: Fri Nov 15, 2002 7:41 am |
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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 |
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Intuos member
Member # Joined: 29 Oct 2000 Posts: 182
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Posted: Fri Nov 15, 2002 8:11 am |
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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. |
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ceenda member
Member # Joined: 27 Jun 2000 Posts: 2030
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Posted: Fri Nov 15, 2002 8:57 am |
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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. |
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Gort member
Member # Joined: 09 Oct 2001 Posts: 1545 Location: Atlanta, GA
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Posted: Fri Nov 15, 2002 10:55 am |
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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 |
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JFreak member
Member # Joined: 27 May 2002 Posts: 103 Location: Toronto, Canada
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Posted: Sun Nov 17, 2002 6:19 pm |
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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  _________________ Mike
Nahum 1:7 |
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