And back to the top for more food!
Ok, I've been woking it up lately. It's addictive. This is simple and damn tasty:
Lux-Nova's Super Tasty Shrimp Stir-Fry Pitas:
4-6 warm pitas (depending on size)
12-16 shelled, tailed and diced pre-cooked shrimp
4 tablespoons dark sesame oil
2 heaping handfulls sprouts
3 diced scallions
1 medium sized carrot, diced
1/4 medium sized eggplant, diced
1 tablespoon crushed peanuts
1 teaspoon Emeril's Asian Essence (this shizzat is great)
2 tablespoon sesame seeds
2 tablespoons lite soy sauce (Kikkoman, foo!)
In a hot wok (heat all the way up, baby, this is stir fry), add the sesame oil. Toss the wet, diced shrimp in the sesame seeds until coated. Carefully add the shrimp to the wok (wet food + hot oil equals splatter). Add Asian Essence while stirring/tossing the shrimp. After 1-2 minutes, take off heat and add vegetables and soy sauce. Return to heat and stir for 1-2 minutes. Remove from heat and place inside warm pitas.
Serves 2-3 (LuxNova sized portions) or 4-6 (everyone else).
Best served with Japanese beer-Kirin Lager (preffered) or Sapporo.
I'll post the reccipes I've typed up over the years, starting with:
Mom’s Spaghetti Sauce
3 onions, chopped
6 large cloves garlic, minced
1/3 c. olive oil
1-1/2 lb. pork (country-style spare ribs … that is, boneless ribs)
5 28-oz. cans crushed tomatoes in tomato puree (buy cans of several different brands, to balance thick and thin brands)
1 tbsp. Basil
1 tbsp. oregano
1 tbsp. Parsley
2 or 3 bay leaves
1/2 tsp. red pepper (More, to taste. We’ve never added more.)
2 c. boiling water
2 cubes beef bullion or equivalent
1 c. flavored breadcrumbs
3 lb. ground beef
1/2 c. grated cheese
Part A - sauce stock
Heat oil in a large (at least 12 quart) pot. Sauté onions. At the very end, add garlic. Scoop out onions and garlic, and retain oil in the pot.
Cook pork in the oil until very brown. Add cooked onions and garlic. Add tomato puree and spices. Add 1/2 tsp. red pepper to start (add more, to taste).
Cook 1 1/2 hr. on medium-low heat. Watch and stir, so it doesn’t burn.
Part B - meatballs
Dissolve bullion in water. Add breadcrumbs, mix, and let stand. Mix ground beef, eggs, and grated cheese into the above mixture. This is easiest to do this in a separate pot with a wire-type potato masher.
Remove a portion of the meatball mixture, brown in a pan, and add to sauce.
Roll meatballs the size of golfballs. Bake at 400 °F on a greased sheet for 1/2 hr., turning occasionally. Add to sauce. (Let Paul scrape and eat stuff burned onto pans.)
If needed, add can of tomato paste to thicken sauce or crushed tomatoes to thin. (Never had to do, if 5 or so different cans of crushed tomatoes are used.)
Remove meatballs and pork from the sauce after cooking. Freeze meatballs and sauce separately. (Pork makes great sandwiches on steak rolls!).
(from Best of the Best New York Cookbook)
“Do not serve until the next day.” This will keep for at least two weeks!
1 medium head cabbage
1 small onion, chopped fine
1 green pepper, chopped
1 carrot shredded
½ cup sugar
Combine cabbage with onion, green pepper, and carrot. Sprinkle ½ cup sugar over top of mixed ingredients
1 cup vinegar
½ cup oil
1 tsp. salt
1 cup sugar
1 tsp. prepared mustard
1 tsp. celery salt
1/8 tsp pepper
Combine ingredients and boil 3 minutes. Add to cabbage mixture. Refrigerate 24 hours, then serve.
Rice and Corn Scallop
(from my sister)
1 tbsp.chopped onion
3 tbsp. Flour
1 c. milk
1 c. cooked rice
8-oz. can whole kernel corn
salt, pepper, paprika
1/2 c. diced cheddar cheese
Melt butter in a medium saucepan over low heat. Add onion. Cook for a few minutes. Stir in flour. Off heat, stir in milk, keeping smooth. Cook, stirring constantly until thick and bubbly. Stir in rice, corn, salt, and pepper.
Turn into an ungreased 1-qt. Casserole. Sprinkle with cheese and paprika. Bake in a preheated 350-degree oven about 20 minutes. Sprinkle edges with parsley.
Baked Corn with Sour Cream
(from Southern Living 1986 Annual Recipes)
2 tbsp. chopped onion
2 tbsp. butter or margarine, melted
2 tbsp. all-purpose flour
1, 8-oz. carton sour cream
2, 12-oz. cans shoe peg corn, drained
1/4 tsp. salt
6 slices bacon, cooked and crumbled, divided
Saute onion in butter in a large skillet until tender. Stir in flour and cook 1 minute over low heat, stirring constantly. Gradually stir in sour cream, corn, and salt; cook over medium-low heat, stirring constantly until thoroughly heated. (Do not boil.) Stir in half the bacon; pour corn mixture into a greased, shallow, 2-quart casserole. Sprinkle remaining bacon over top. Bake at 350-degrees for 25-30 minutes. Yield: 6 servings.
Crunchy Pea Salad
From Taste of Home, June/July 1998
1 package (10 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
1 cup thinly sliced celery
1/2 cup sliced green onions
1/4/ cup mayonnaise
1/4 cup sour cream
1/2 teaspoon seasoned salt, optional
In a bowl, combine the first four ingredients. In a small bowl, combine mayonnaise, sour cream and seasoned salt if desired; mix well. Add to pea mixture; toss to coat. Chill until serving.
Yield: 8 servings.
Nutritional Analysis: One 1/2-cup serving (prepared with fat-free mayonnaise and nonfat sour cream and without seasoned salt equals 60 calories, 116 mg sodium,1 mg cholesterol, 12 gm carbohydrate, 3 gm protein, trace fat.
Diabetic exchange: 1 starch
This one is VERY good.
Cold Tomato Soup or Gazpacho
As adapted from "The Joy of Cooking." Chilled vegetable soup with fresh herbs.
Peel and seed:
2 large ripe tomatoes
Use firm, large tomatoes, and peel with a vegetable peeler. Peel over a large bowl that will be used for the completed soup to catch any juice. Then halve and cut into wedges. Place a strainer over the bowl, and push the seeds and pulp into the strainer. Push juice from pulp into bowl.
Seed, remove and discard the membrane from, and cut in half:
1 large sweet, red pepper
Peel and cut in half:
1 sweet Spanish onion
Peel, cut in half lengthwise, and use a spoon to remove and discard the seeds from:
Divide all vegetables in half. Dice half and place in large bowl.
Add the following to the bowl:
1 clove minced garlic
1/2 cup fresh mixed, minced herbs: basil, chives, chervil, parsley, and tarragon
1/3 cup olive oil
3 tablespoons lemon or lime juice
1-1/2 teaspoons salt. More, if needed
1/2 teaspoon paprika
[I use minced garlic from the fridge. Didn’t use chervil. Use less, if using dried herbs.]
Cut the other half of the vegetables into pieces and place in a blender. Add 1-cup cold water. Puree. Add to bowl. Rinse blender an additional 2-cups cold water and add to the bowl. Stir the finished soup well and place in the fridge. Chill the soup for 4 hours or more before serving. Also place serving bowls in the refrigerator or freezer.
To serve, place in each bowl:
1 ice cube
1 tablespoon chopped parsley
Stir the soup, ladle into the bowls, and sprinkle on top with:
Edit: Hey, we moved to MA. They have chervil in the supermarket!
Modified by Cooper at 10:53 PM 9-13-2003
1 medium head cabbage (2½ to 3 lbs.)
1 large onion
½ cup sugar
1 cup vinegar
¾ cup salad oil (I use olive oil)
2 tsp. sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
Shred the cabbage and place in a bowl in layers alternating with minced onion. Sprinkle with sugar. Bring remaining ingredients to a boil in a saucepan. Pour hot mixture over cabbage. Cover and let stand for 4-6 hours or refrigerate. Stir a few times to mix ingredients while marinating. Keeps well for 2-3 weeks.
6 scallions, finely chopped
5 large cloves garlic, crushed
1/2 cup dark soy sauce
2 tablespoons vegetable oil
2 tablespoons brown sugar
2 tablespoons sake or dry sherry
2 tablespoons toasted white sesame seeds
freshly ground pepper
2 pounds boneless sirloin, chuck, or flank steak (cut 1 to 2 inches thick), sliced 1/4-inch thick across grain. For parties cut into bite-sized pieces.
Combine all ingredients into a shallow pan and mix. Add meat and mix. Marinade at least one hour. Grill meat to desired doneness, or cook cubes in a wok or skillet.
Place the meat in the freezer for one hour to make cutting into cubes easier. Toasted white sesame seeds are in the supermarket’s Chinese food section. Use any wine really. Cook the cubes in portions in the wok of skillet. Separate the cooked meat and strain the liquid that remains. The strained scallions are added to the cooked meat.
For a sauce: Add the liquid back to the wok after the last batch, and add a little corn starch/water mix and boil until it thickens. Pour over meat and mix.
As an appetizer at parties: just put out with toothpicks.
For dinner: serve over rice, egg noodles, etc.
Edit: As posted below, use a reduced-sodium (salt) soy sauce if you'll thicken the marinade into a sauce to pour over the meat as a dinner entre.
Modified by Cooper at 10:55 PM 9-13-2003
Chef Tell’s Manor House
1800 River Road
Upper Black Eddy, PA 18972
1/2 cup lemon juice
1 tsp. grated lemon peel
1/2 cup sugar
4 egg yolks, beaten
1 cup heavy cream, whipped
Heat the lemon juice, lemon peel, sugar, and egg yolks together in a saucepan. Cook and stir until thickened. Cool and fold in the whipped cream. Chill before serving.
I see you!
Note: We were just there for Sunday brunch. Chef Tell always comes around to greet people and tell jokes. We said that his mousse was more lemony tart and creamier. My wife said that she used dried lemon peel. His reply was, "does my recipe SAY to use dried lemon peel?" If you use dried lemon peel, he suggested letting it sit in the lemon juice a bit to rehydrate.
One joke that week:
I have a friend that got a GREAT, new color printer. He printed up thousands of bills. The problem was that they were $18 dollar bills. He asked a friend what he should do with them, and the friend said to try to use them in West Virginia. They'd never know the difference.
So, he takes all the money to West Virgina, goes into a shop, and asks if they can change $18 dollar bills.
"We sure can. No problem! Would you like two nines or three sixes?"
Modified by Cooper at 6:36 PM 9-9-2003
Adapted from Joy of Cooking.
9 c. sliced onions
6 tbsp. butter or margarine
12 c. beef broth
1/2 teaspoon ground black pepper
Skim mozzarella cheese (part skim, if possible)
Sauté onions in a large pot until soft and translucent. Add beef broth and pepper. Bring to boil, and simmer for 1/2 hour to rehydrate onions with broth. Slice bread into thick pieces, enough to completely cover each serving. Toast bread very well. Add soup to crocks, allowing room for bread. Float slices bread in each crock. Generously lay cheese slices across bread to edge of crocks. Cheese should be resting on the edge of crocks so that it floats on the bread and does not sink (this also gives the cheese that you can peel off the sides). Place under broiler until cheese is melted and browns a little. Enjoy!
Add more onions than 9 cups, if preferred. Keep in mind that the toasted bread will absorb some broth.
Swanson sells beef broth in 1-qt. cardboard cartons. Three cartons is 12 cups. http://www.swansonbroth.com/products_detail.asp?pid=10881
Onion soup crocks are readily available: http://www.kitchenkapers.com/aconsoupcroc.html.
Modified by Cooper at 10:26 AM 10-5-2003
Ringmaster’s Secret Chicken
4 boneless chicken breasts (flattened slightly, if desired)
1 cup sour cream
1 tbsp. Worcestershire sauce
1/2 tsp. red hot sauce
1/8 tsp. garlic salt
1-1/2 tsp. paprika
1 tsp. salt
1 cup bread crumbs
Mix together sour cream, Worcestershire sauce, hot sauce, garlic salt, paprika, and salt. Place chicken breasts in this mixture and marinate overnight.
Remove chicken, coat with bread crumbs, and arrange in a single later in a baking dish. Cover dish and place in refrigerator for 1 –1/2 hour.
Bake uncovered at 325 degrees for 1 hour 15 minutes (less if chicken is flattened).
Sid's Chork Chili
1 BIG POT
1lb Venison/Pork/Beef- small cubes or 'chili' cut(or whatever combination)
1lb Chicken- 'chili' cut or shredded from boneless/skinless breasts
1 can Bush's ChiliMagic chili starter- your favourite flavor
1 can(14.5oz) Del Monte Fresh cut diced Tomatoes w/ green peppers & onions--Drained
1 can(15oz) Joan of Arc Frijoles Negroes--Drained
1 can(15oz) Dark red Kidney Beans--Drained
1 can(16oz) ROSARITA Traditional Refried Beans(If you can't get Rosarita, forget the whole thing)
-Brown the meats you choose(together if you can), venison is AWESOME, but it's called chork because I usually make it with chicken & pork
-Flavor meats however you like, I do garlic, cayanne pepper and chili powder, S&P
-Drain -most- of the fluid off the meats, all but 2 or 3 tablespoons worth
-Add cans into meats in order of appearance, stirring and heating each before adding the next can(don't know if this makes a difference, but it sounds Emerilish)
-Heat it all up until it's bubbling a little, KEEP stirring it so it doesn't burn to the pot and you'll be able to thicken it nicely in a little time. Everybody I make it for is in such a hurry to eat it, I have to usually add flour to thicken it
-Throw some shredded cheese on top when you serve it...
Rock-n-Roll Chocolate Milk
Makes 1.5 servings-
Fill your favourite choco milk glass and dump it in the blender
Fill the same glass halfway with Hershey's Chocolate Syrup
Toss 3 or 4 Oreos in
Bailey's to taste.
Puree that bad boy for at least 15-20 seconds, turning the blender on & off a few times and shaking it around and stuff. The more you shake and on & off it. the bigger head it gets
Pour in your glass and enjoy!
For the kids: I leave out the Bailey's and add a few tablespoons of chocolate Ovaltine. They LOVE it.
Don't even know what to call this one:
1 lb Meat. I used pork, gonna try it with beef & chicken
-cut up for stir fry
2-3 tblsp Sesame Oil, like they use in Asian recipes.
2-3 tblsp BBQ sauce(I use Jim Beam brand BBQ)
2-3 tblsp Mustard(regular old 'hot dog' stuff)
2 cups+/- Water
Enough uncooked pasta for two
S&P, garlic powder, oregano to taste.
Ok, this goes down a lot like Hamburger Helper... Easy.
Start browning the meat in yer pan at medium temp(5 out of 10)
When it starts gaining some colour, add the Sesame oil, BBQ sauce and mustard, stirring well between each to coat the meat well
Let it get hot a bit, then taste it to see if you want to add more of one thing or another.
Add the garlic and stuff now, too, so the meat can soak it up
Continue cookin' til it's all brown and yummy lookin'. Leave the meat in the pot
Dump in the water, crank up the heat and bring 'er to a boil, then add the pasta(break long spaghetti in half) and let it come back to a boil
Let it have a good, hard, violent boil for a few, then turn the heat down and let the goo simmer til the pasta is cooked and there is just a little bit of what is going to amount to 'sauce' left in the bottom of the pan. You may have to adjust the heat to get the pasta cooked in the right time.
REMEMBER TO STIR so it doesn't stick to the bottom of the pot...
You can even add water, then let it boil down to finish cooking the pasta.
Let it set for a few, the 'sauce' will thicken up, stir it up and
That's all I could find Enjoy...
Sea Scallops & Chorizo (Serves 4)
1 tbls oilve oil
1 cup diced yellow onion
2 cloves garlic, minced
1/2 lb chorizo sausage, diced (usually about 1 sausage)
1lb sea scallops
6-8 tbls of heavy cream
1. cook onion, garlic and chorizo in frying pan on medium with olive oil unitl onions are soft and chorizo is cooked (4-5minutes)
2. add sea scallops and cook through. (3-6 minutes, depending on size)
3. reduce heat and add heavy cream to the pan. simmer 2 minutes.
serve over rice.
i made this up the other day, and everyone seemed to like it. its a bit spicy from the sausage, and has a great flavor. takes like 15 minutes to make too
[Modified by corduroy79, 1:58 PM 3-13-2003]
My contribution: Copied from beloved member Washrack Harry from the Bayliner Owners Club...
Ok, as requested by attendees of the first annual international BOC get together (and bear with me, it's my first ever attempt at writing a recipe), here's what I think I did as I never measure anything or make the same thing the same way twice.
4 or 5 cloves of garlic finely chopped
1 large carrot finely chopped
2 stalks of celery finely chopped
1 medium sized sweet onoin diced
1.5 cans Nibblets corn
1 quart half and half
1 can chicken stock or 2 tbs chicken boulion and a cup or two of water
1 or 2 tsb butter(as much as your arteries can take)
Brousards(sp) Cajun seasoning (as much as you can take)
As much crab as you can con anybody out of (you sure as heck can't afford to buy as much crab as we had in ours unless you have a lot more money than I do)
Heat a large soup pot over a medium low heat and toss in the butter and garlic. Allow the garlic to mellow for about 2 or 3 minutes then add the celery, carrots and onion. Add the cajun spice (I add enough to make the vegies a little too salty) and saute for about 10 minutes, they should be soft by now, onoins will be almost clear. Add the stock or boulion mixture and simmer for 10 or 15 minutes. While that's happenning make yourself a drink (rum punch maybe?) and go outside and make sure some of the crab that's being shelled is preserved for the chowder and not devoured by the people 'helping'. Add the corn with the juice to the mixture and let it warm through. Add the half and half, increase the temp to medium and bring almost to a boil. Taste for proper seasoning(adjust with additional boulion or cajun spice or whatever suits you) and thicken with corn starch and water(premixed to aviod lumps). When it's thick enough add the crab and let it warm through (3 or 4 minutes) and serve.
Plenty more unique recipies here:
[Modified by mtrainVR6, 1:42 PM 3-15-2003]
Luke's(Mad Dog's) recipe for :
Feta covered crackers
you will need:
cut 2 pita pockets in 1/4's, then unfold and tear them at the edge making a total of 16 triangular pieces
spread evenly on cookie sheet
mix 1 tblspn of vvegetable oil in with entire container of pesto(half pint or whatever it is... i can't remember)
put small amounts of the pesto mixture on each piece of the pita bread(about 1 tsp)
top with crumbled feta and bake at 350 degrees for 12-15 minutes or until pita is crunchy.
it's really good!!
[Modified by Mad-Dog-Tannen, 3:39 PM 3-17-2003]
Cooper I made this last night. Very nice. Next time however I'm going to have to dial back the amount od Soy sauce. It was a bit salty with a 1/2 cup. I might also recommend marinading for 18 hours at 4ºC. Finally I reserved some of the scallions till the end. Very nice flavour and colour.
Thanks again and Cheers
...All covered with cheese,
I lost my poor meatball,
When somebody sneezed.
It rolled off the table,
And on to the floor,
And then my poor meatball,
Rolled out of the door.
It rolled in the garden,
And under a bush,
And then my poor meatball,
Was nothing but mush.
The mush was as tasty
As tasty could be,
And then the next summer,
It grew into a tree.
The tree was all covered,
All covered with moss,
And on it grew meatballs,
And tomato sauce.
So if you eat spaghetti,
All covered with cheese,
Hold on to your meatball,
Whenever you sneeze.
This is super yum... (and really easy to make)
2 Cups Penne Rrggate pasta
1/2 Cup Tomato sauce
2 Cups Grated cheddar cheese
1/4 Cup Grated Parmesan
2 Cups Milk
1/4 Cup Butter
2 Tbsp Flour
1 Small tomato
1 Small clove garlic
2 Tsp Oregano
1 Tsp Salt
1 Tsp Pepper
Tobasco Sauce and Worchesteshire Sauce to taste (a couple of drops).
Melt butter and add flour, stirring out lumps.
Slowly add milk, stirring frequently. Continue stirring until thinkened.
Add grated cheese, stir until melted.
Add spices and tobasco and worchesteshire.
Add tomato sauce and garlic. Mix thoroughly.
In a baking dish, combine cooked pasta and cheese sauce. Mix through. Slice tomato and place (3-4) slices on top of pasta (don't cover it all). Sprinkle surface with grated parmesan.
Bake @ 350F for 30 min.
This is my spin on traditional greek village salad.
1 English Cucumber
6 Roma or plum tomatoes
1/2 Purple Onion
350g Greek Feta (not the domestic poop)
Cube cucumber, tomatoes, cheese and onion. 5cmx5cm cubes (roughly 1/2 inch square). Layer in a glass bowl (for effect)
3/4 Cup extra virgin olive oil
1/8 Cup White balsamic vinegar
1/8 Cup Lemon juice
2-3 Cloves of garlic (finely chopped)
1 Tbsp Oregano
1 Tsp Salt
1 Tsp Pepper
Combine all ingredients in bowl and whisk. Pour over salad. Chill.
Traditional Punjabi Chana (lentil or chick pea dish)... despite the fact that i'm not indian.
1 Can Chick peas (or 2 Cups Chana dal)
1 1/2 Cup water
1 Red pepper (Diced)
1 Small onion (Diced)
1 Tsp freshly ground ginger
2 Cloves Garlic
2 Tbsp Butter
1/2 Tsp Cumin
1/2 Tsp Tumeric
1/2 Tsp Corriander
1/2 Tsp Cayenne Pepper
Juice of 1 lemon
Throw peas in a pot with water, low boil until water is nearly evaporated.
Melt butter in saucepan. Saute peppers and onions in butter (until translucent - do not let brown!). Add garlic and ginger to onion and pepper mixture, let saute for an additional minute.
Add vegetable mixture to chick peas, mix in dry spices. Pour juice of 1 lemon over top, mix well.
Serve with basmati rice.
1 Cup White sugar
1 Cup Brown sugar
1 1/2 Cups White flour
2 Cups Quaker oats (finely ground)
1 Tsp Baking soda
1 Tsp Baking powder
1/2 Tsp Salt
1/2 Cup butter
12 Oz Semi Sweet choc chips
1 Milk chocholate bar chopped (whichever u like, optional)
Soften butter. Cream butter and sugars. Add egg, mix well. Add flour, salt, baking soda and baking powder, mix well. Add finely ground oatmeal, mix well. Add chocolate, mix until dough is uniform in appearance.
Roll dough into balls, 4cm in diameter (roughly). Place on greased baking sheet and bake @ 350F for 10-12 minutes (until lightly browned ontop). Keep an eye on em.
Yields around 2 doz cookies.
I 100% ganked this recipe from Epicurious, but I make it all the time and it's so very tasty I had to share this with my fellow Vortexers. This tastes just like the stuff you get at Chinese restaurants, but with better quality beef. I also add a chopped red pepper to the mix. Sprinkle with toasted sesame seeds and it is divine!
STIR-FRIED BEEF AND BROCCOLI
Can be prepared in 45 minutes or less. Serves 2-3.
For the beef
2 teaspoons soy sauce
1/4 teaspoon sugar
1/4 teaspoon salt
3/4 pound boneless sirloin (I use top round, cheaper and works just fine), cut across the grain into 1/4-inch-thick slices
For the sauce
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon medium-dry Sherry
1/4 cup chicken or beef broth or water
1 teaspoon sugar
2 teaspoons Oriental sesame oil
3 tablespoons vegetable oil
1 tablespoon minced peeled fresh gingerroot
1 tablespoon minced garlic
a 4-inch fresh red chili, seeded and minced (wear rubber gloves) or 1/2 tablespoon dried hot red
1 pound broccoli, cut into flowerets and the stems peeled and cut into 1/2-inch-thick
cooked rice as an accompaniment
Prepare the beef:
In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.
Make the sauce while the beef is marinating:
In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil.
Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.
I posted this recipe in another thread, but it deserves to be here...
This is my girlfriend's made-up recipe, so it is called:
Canard Roti au Porto Blanc a la Caroline (Roast Duck in White Port):
Get a nice sized whole duck, and wash and trim it slightly (don't remove the fat...it's the best part!). Get a whole thing of garlic, cut the top off it, and place the whole thing inside the duck.
Plop the thing into a nice deep roasting pan (with a cover) BREAST SIDE DOWN!! Add 1 cup of chicken stock (even a can of Campbell's will do), and half a bottle (375ml) of your favourite white port.
Add fresh herbs to liking (thyme, etc), and fresh ground pepper (if you can!). You can add a small small sliced onion if you like.
Place it in the oven (covered) and cook at 300-320 degrees for 2 hours. Baste 3-4 times during.
After the 2 hours, turn the duck in the pot so the breasts are facing up... ). Return to oven still covered and cook for 30 minutes.
At this point, remove the cover from the pot, and continue to roast for another 30 minutes (baste 2 times during).
After these 3 hours, you will have one of the most amazing meals possible.
Serve with a nice Pinot Noir or a Chianti Classico.
Go see the Neptune Pine!
"It is like an drunken anglo ultimate fighting dojo." - CBJ...
"Hell I can't live peacefully with two bagel makers within a half kilometer of each other much less two cities." - CBJ once again!
I have one addition to that great "French Onion soup recipe" as I've been cooking it for years. While the onions are frying near the end, add at least one tbsp of sugar, this will caramalize the onions, darken the brine and add more flavour. This little secret you will love. Trust me on this one.
Modified by okanagan45 at 4:41 PM 4-27-2003
This is my fav. all time recipe.. i make it all the time...
4 boneless, skinless chicken breasts cut into bite-sized pieces
1 cup flour
1/2 cup Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 - 4 tablespoons cooking oil (or more, if needed)
1/4 cup Marsala wine
2 tablespoons lemon juice
2 cups chicken broth (canned or dry bullion cubes mixed with boiling water)
8 oz. sliced fresh mushrooms, or small can of mushrooms, drained
Mix the flour, Parmesan cheese, salt, pepper and garlic powder together in a bowl.
Heat the cooking oil in a large skillet.
Dredge the chicken pieces in the flour mixture and put into the skillet. Stir them around until they are golden in color.
You may have to cook half of them at a time and remove them to a plate or bowl while cooking the rest, and you may have to add more cooking oil.
After all the chicken is browned, put it all back into the skillet and add the Marsala wine and stir the chicken pieces around in it.
Then add the lemon juice and stir the chicken around it that.
Now add the chicken broth and the mushrooms.
Make sure it all comes to a boil then simmer on low heat for about 10 minutes or until the mushrooms and chicken are fully cooked and the sauce has thickened.
To thicken the sauce, use the remaining flour mixture or about 2 tablespoons plain flour mixed in about 1/4 cup cold water and stir it into the sauce.
I usually serve this with baked potatoes and a vegetable.
If you want to bake potatoes, preheat the oven to 375. Wash the potatoes and rub a little shortening or margarine on them. Prick the skins with a knife and place in the oven on a baking sheet or directly on the oven rack. Bake for about 1 hour. Put the potatoes on to bake before you start the Chicken Marsala.
I would recommend one of the pre-packaged vegetable dishes available in the frozen food section that you simply microwave and they are ready to serve. The Birdseye ones are good and are about enough for two people. You can microwave the veggies while the Chicken Marsala is simmering at the end.
8oz real butter, unsalted (margarine doesn't work too well)
1 cup white granulated sugar
1 tbsp Maple Syrup
1/4 cup water
Melt all ingriedients in large skillet over med-hi heat(this is my gas range at home) stir constantly. When mixture has reached a reddish-brown color, pour into 10" round cake pan. Allow mixture to cool and harden. Drop on counter to crack the toffee.
Crush some up and sprinkle over ice cream.
Modified by Clean97GTi at 6:16 AM 5-12-2003
Quote, originally posted by CBJ » What you are going to need.
A leg of lamb 2 3/4- 3 1/2 lbs (~1.5 Kg)
Place in the center of an oven, lid off, at 140C/275F/gas 1 for 4 hours, baste every 1/2 hour or so.
- After 4 hours raise temp to 230C/425F/gas 7 for 1 hour. This will reduce the sause brilliantly.
Sounds great, I love lamb. I also like to use that Dutch Oven. Gives everything a nutty taste. But, a few questions.
Is the leg of lamb boned and rolled, or are you carving from the whole leg? And what is meant by, "gas 1 for 4 hours" and "gas 7 for 1 hour"?
I appreciate the C/F degrees, but would it be different if I used electric?
What have I missed.
This is my personal recipe for French Onion Soup...
Please let me know if you make it, and tell me what you think.
warning: this makes a Giant vat large enough to serve 10.
Dianalynn's French Onion Soup
3-4lbs yellow onions
1/2 cup butter
2 Tablespoons flour
10 cups chicken stock
5 tablespoons molasses
2 bay leaves
baguettes or potato rosemary bread
Chop up onions to desired size, usually bitesized.
Melt butter on med, in huge pot.
Saute onions until golden (30 minutes)
sprinkle flour over onions, stir and cook a few minutes.
Add chicken stock, boil 5 minutes until thick.
Add molasses, stir.
Add parsley, theyme, and bay leaves.
Reduce heat to low, cover partially.
Cook until onions are tender (40min)
Add sherry to taste (6 tablespoons)
Chop up baggetes and put in individual bowls.
pour soup in bowls
shred cheese over.
Modified by dianalynnxk at 7:54 PM 5-20-2003
2 lbs ground beef (makes 7-8 burgers)
cheese slices (american works)
Dales marinade (or grocery equivalent)
Onions (doesnt really matter which type, I like red and vidalia)
Chop up an onion. Get about 1/8-1/4 lb of beef and make a patty out of it. Blend in chopped onion with it. Make another one. Soak both in dales. Fold a slice of cheese twice into a square. Put cheese slice in between the 2 patties and seal the edges around it. Grill on charcoal grill in indirect heat so the cheese doesnt all leak out. Once done, put on bun and eat. No ketchup necessary.
Modified by stapuff at 3:40 PM 5-21-2003
Modified by stapuff at 3:40 PM 5-21-2003
½ cup mayonnaise (lowfat or regular)
1-2 cups finely chopped onion(depends on love for onions)
4 tablespoons chopped parsley
2 eggs or 4 egg whites, slightly beaten
½ teaspoon Worcestershire sauce
½ tablespoon dry mustard(or sprinkle liberally to liking)
¼ teaspoon hot pepper sauce
1 pound of lump crabmeat
2-3 cups finely crushed saltine crackers
1 tablespoon fish fry(optional)
2 tablespoons light virgin olive oil
1 tablespoon Old Bay seasoning(or sprinkle liberally to liking)
Combine onions, parsley, eggs, Worcestershire sauce, dry mustard, hot pepper sauce, olive oil, and Old Bay seasoning. Add in crabmeat, mayo and ½ cup finely crushed saltine crackers and fish fry. Mix well. Fold onto balls that fit into the palm of your hand to 1/2 inch thick and then flatten and coat with remaining crackers. Cook in frying pan on stove (not the highest heat) in olive oil until golden crisp minimum 2-4 minutes per side depending on thickness and heat. Drain on excess oil on paper towel before serving. Serve for dinner or lunch with either other seafood, salad, mashed or baked potatoes, vegetables, corn on the cob, and or fried plantain. Yields about 5-6 crab cakes.
Spicy Thai Swordfish Salad in Lettuce Cups
1 1/2 pounds swordfish steaks, 1-inch thick
24 kaffir lime leaves--either dried or fresh (these aren't mandatory if you can't find them.)
2 tablespoons Thai fish sauce (Nahm pla)--Many grocery stores have it in the Asian section.
1 tablespoon honey
1/2 teaspoon sambal
1/4 cup canola oil
1 lime, juiced, plus 1 lime, juiced
1 tablespoon Thai green curry paste
1/2 cup canned unsweetened coconut milk (unsweetened is important)
1/4 cup hand shredded fresh mint leaves
1/4 cup hand shredded fresh cilantro
1/4 cup chopped peanuts, divided
1 tablespoon black sesame seeds, divided (white seeds are alright, too)
8 large butter lettuce leaves. I've used a couple heads of boston lettuce as well.
2 Thai red chilies, diced
2 shallots, cut in rings and fried
4 wooden skewers. You need to soak these for a bit prior to use.
First, cut the swordfish into cubes and put the cubes onto the skewers, alternating with the lime leaves. Lay the kebobs in a shallow non-aluminum pan. Then whisk together fish sauce, honey, sambal, oil, and the juice of 1 lime in a separate bowl. Pour the marinade over the swordfish and let that sit for 1 hour. Heat a ridged grill pan or real grill until very hot. Take the fish cube skewers from the marinade and grill them, only a few minues a side, you don't want to dry out the fish.
In a mixing bowl, whisk together the curry paste, coconut milk, remaining lime juice, mint, cilantro, 2 tablespoons peanuts, and 1/2 tablespoon sesame seeds. You can season it with the salt and pepper, but it's not always necessary. Remove the swordfish from the skewers and break up in bite-sized pieces; discard lime leaves. Toss the swordfish in the curry mixture. I let this sit a few minutes after mixing.
I serve this mixture in a bowl, with the lettuce leaves on a platter. Guests use a large spoon to fill the lettuce leaves with the salad like you'd put fillling in a fajita, then top with the crushed peanuts, sesame seeds, diced chiles and fried shallots.
This recipe usually serves four.