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 Posted: Tue Nov 14, 2006 4:29 pm
Anael De Ezra Ezra's Rosemary Roasted Chicken Ingredients: 1) 1 2 1/2-3 1/2 lb whole uncooked chicken 2) 2 tablespoons lemon juice 3) 2 teaspoons chopped dried rosemary 4) 1/4 teaspoon pepper 5) 1/4 teaspoon salt 6) 4 tablespoons minced garlic OR 2 teaspoons garlic powder 7) 2 teaspoons olive oil Instruments needed: 1) Oven. 2) Bowl. 3) Roasting rack. 4) Large, shallow Pan to hold roasting rack. 5) Meat Brush (preferable, but not necessary) 6) Potholders. 7) Carving knife. Procedure: 1) Preheat oven to 375 degrees. 2) Clean and dry chicken. (For those of you who've never prepared a whole chicken before, there should be a bag of... uhm... stuff in the middle. These are the liver and giblets. Remove this bag and either discard it OR save it for soup. I'll post a soup recipe next. ninja ) 3) In a bowl, mix the other five ingredients. 4) Set cleaned and dry chicken on a roasting rack over a shallow baking pan. (If you don't know what a roasting rack is, it is a thing that keeps the chicken from touching the pan. It's very important.) Be sure to lay the chicken belly up and back down, exposing the frontside. 5) Brush the mixture you made in step 3 on all parts of the chicken. If you don't have a brush, use a spoon and spread it all over the chicken. Be sure not to use all of it at once. 6) Put the chicken in the oven and set your oven's timer for 1 1/2 hours to 1 3/4 hours. (Be sure to check that the meat is no longer pink.) Every 10 to 15 minutes, go back and brush/spoon more of the mixture over the chicken, but try to have used it all up with 15-30 minutes before the timer goes off it so it can cook in. 7) Remove chicken with POTHOLDERS (it WILL be hot!) and let cool. Remove legs and wings and carve breast into slices. Serve with rice or mashed potatoes and broccoli or peas. Serves 6. Would anyone like the accompanying gravy recipe? :3 The benefits of this recipe is that it is both low-calorie and delicious. ^__^ 
Yes please. ^^
~<3
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Posted: Tue Nov 14, 2006 4:45 pm
Ezra's Chicken Noodle Soup
Ingredients:
1) Chicken bones left over from Roasted Chicken recipe and maybe that little bag of giblets and liver from inside the chicken AND/OR chunks of cooked and seasoned chicken.
2) 1 package of macaroni, penne, egg noodles, or other small noodles. 2 cups of rice can be substituted if preferred.
3) 2 quarts water
4) Your favorite vegetables. Ex: chopped carrots, chopped celery, peas, onion, chunks of turnips, chunks of parsnips. (just not spinach or broccoli or asparagus or any other of those green leafy vegetables. Those don't work well in brothy soups.)
5) Salt to taste
6) Pepper to taste.
7) 1/4 teaspoon garlic powder.
cool 1/2 teaspoon onion powder. (NOTE!! Do NOT add both onions and onion powder)
9) 4 chicken boullion cubes.
10) 3 bay leaves
Instruments Required:
1) 1 VERY large pot
2) 1 BIG SPOON
3) A smaller pot
4) A collander
Procedure:
1) Boil water in large pot. Add remains of chicken/cooked chicken chunks and chicken boullion cubes. Let boil for about 10 minutes. Stir.
2) Add vegetables and spices. Add salt, pepper, and other spices. Stir well. Bring back to a boil, then simmer, covered, for about an hour.
3) While simmering soup, cook noodles or rice according to package instructions. Strain all water with collander (if using noodles). Put noodles away.
4) If you added the giblets and liver of the whole chicken, remove them and discard them. Stir and simmer for another hour.
5) Add noodles. Stir. Simmer for another 15 minutes.
6) Remove pot from heat and let cool. If bones were added, remove bones and discard them. Serve OR put in freezer safe containers to reheat and serve later.
Notes: Ezzy sometimes adds stewed tomatoes to this recipe.
My personal choices of vegetable when making this: peas, carrots, and celery.
Other spices that can be added: poultry seasoning, thyme, sage, Old Bay, Season-All Spice, parsley flakes, or paprika. It's all depending on your personal tastes.
BE SURE TO REMOVE BONES, LIVER, AND GIBLETS if you use them. SRSLY. Least favorite thing when eating soup, pulling one of those out. Some people like them, but I don't.
This does work just as well with rice as with noodles!
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Posted: Tue Nov 14, 2006 4:46 pm
*drools* I should post my recipe for my Crazy Chicken (... once I make one up xd ) *runs to write down ingredients* ninja
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Posted: Tue Nov 14, 2006 4:50 pm
korikun the cat Anael De Ezra Ezra's Rosemary Roasted Chicken Ingredients: 1) 1 2 1/2-3 1/2 lb whole uncooked chicken 2) 2 tablespoons lemon juice 3) 2 teaspoons chopped dried rosemary 4) 1/4 teaspoon pepper 5) 1/4 teaspoon salt 6) 4 tablespoons minced garlic OR 2 teaspoons garlic powder 7) 2 teaspoons olive oil Instruments needed: 1) Oven. 2) Bowl. 3) Roasting rack. 4) Large, shallow Pan to hold roasting rack. 5) Meat Brush (preferable, but not necessary) 6) Potholders. 7) Carving knife. Procedure: 1) Preheat oven to 375 degrees. 2) Clean and dry chicken. (For those of you who've never prepared a whole chicken before, there should be a bag of... uhm... stuff in the middle. These are the liver and giblets. Remove this bag and either discard it OR save it for soup. I'll post a soup recipe next. ninja ) 3) In a bowl, mix the other five ingredients. 4) Set cleaned and dry chicken on a roasting rack over a shallow baking pan. (If you don't know what a roasting rack is, it is a thing that keeps the chicken from touching the pan. It's very important.) Be sure to lay the chicken belly up and back down, exposing the frontside. 5) Brush the mixture you made in step 3 on all parts of the chicken. If you don't have a brush, use a spoon and spread it all over the chicken. Be sure not to use all of it at once. 6) Put the chicken in the oven and set your oven's timer for 1 1/2 hours to 1 3/4 hours. (Be sure to check that the meat is no longer pink.) Every 10 to 15 minutes, go back and brush/spoon more of the mixture over the chicken, but try to have used it all up with 15-30 minutes before the timer goes off it so it can cook in. 7) Remove chicken with POTHOLDERS (it WILL be hot!) and let cool. Remove legs and wings and carve breast into slices. Serve with rice or mashed potatoes and broccoli or peas. Serves 6. Would anyone like the accompanying gravy recipe? :3 The benefits of this recipe is that it is both low-calorie and delicious. ^__^
Yes please. ^^
~<3 Gravy for Rosemary Roasted Chicken Ingredients: 1) 1 Can of Chicken Broth 2) 2 Tablespoons minced garlic OR 1 teaspoon garlic powder 3) 2 tablespoons milk 4) 2 tablespoons flour Instruments needed: 1) Small pot 2) Spoon Procedure: 1) While chicken is cooking, boil broth with garlic in pot for about 15 minutes. Let simmer, covered, for 5 minutes and remove from heat. 2) While chicken is cooling, put pot back on heat and add milk and flour. Stir constantly until mixture starts to thicken and bubble. Immediately remove from heat. 3) Serve on top of chicken and rice or potatoes. Notes: The gravy is NOT necessary to the recipe. It is, however, delicious with it.
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Posted: Tue Nov 14, 2006 4:55 pm
And in case Lyzz can't find her recipe:
Ezra's Easy Stay-Awake Juice! (Aka Sparkling Lemonade)
Ingredients:
1) 2 tablespoons RealLemon lemon juice.
2) LOTS OF SUGAR! to taste
3) 1 1/4 cups carbonated water
Procedure:
1) Mix lemon juice and carbonated water. In a large glass.
2) Add sugar. Watch it fizz. Giggle like an idiot for a couple seconds.
3) Taste. If it's not sweet enough, add more sugar. If it's too sweet, add a little more lemon/carbonated water.
4) Once it's perfect, try to remember the proportions you used. I swear to god, you get it right once and then never again...
5) Enjoy!
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Posted: Tue Nov 14, 2006 4:59 pm
... Ezzy are good cook, ya for sure. ^__^
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Posted: Tue Nov 14, 2006 5:00 pm
I can't find it right now, but when I do, I'll post it. ^w^
I also have some really good spaghetti recipies. o:
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Posted: Tue Nov 14, 2006 5:00 pm
Anael De Ezra And in case Lyzz can't find her recipe: Ezra's Easy Stay-Awake Juice! (Aka Sparkling Lemonade) Ingredients: 1) 2 tablespoons RealLemon lemon juice. 2) LOTS OF SUGAR! to taste 3) 1 1/4 cups carbonated water Procedure: 1) Mix lemon juice and carbonated water. In a large glass. 2) Add sugar. Watch it fizz. Giggle like an idiot for a couple seconds. 3) Taste. If it's not sweet enough, add more sugar. If it's too sweet, add a little more lemon/carbonated water. 4) Once it's perfect, try to remember the proportions you used. I swear to god, you get it right once and then never again... 5) Enjoy!
Thank you once again. ^^
~<3
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Posted: Tue Nov 14, 2006 5:01 pm
Lyzz the Dark Beast I can't find it right now, but when I do, I'll post it. ^w^ I also have some really good spaghetti recipies. o: Me too! o_o Ohman, my family's meat sauce and spaghetti is irreproducible. I can't even remember it right now. ;_;
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Posted: Tue Nov 14, 2006 5:07 pm
Anael De Ezra Lyzz the Dark Beast I can't find it right now, but when I do, I'll post it. ^w^ I also have some really good spaghetti recipies. o: Me too! o_o Ohman, my family's meat sauce and spaghetti is irreproducible. I can't even remember it right now. ;_; Mine is actually just noodles, oliveoil (I think...I can't remember. gonk ), and parmesian cheese, with some diced garlic. Very yummy. very northern Italian, too, I think...I forget, though. sweatdrop I make killer brownies, too. ninja
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Posted: Tue Nov 14, 2006 5:12 pm
Calabrese style spaghetti
INGREDIENTS:
· 1 (6 ounce) package spaghetti
· 1/2 cup butter
· 2 tablespoons minced garlic
· 1 cup grated Romano cheese
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Immediately place pasta in a large bowl and mix in butter, garlic and cheese. After butter has completely melted, serve.
Aaaand
Beautiful Blackberry Gelato
Toward the end of the summer, the blackberry bushes near my house in Oregon are drooping with berries and this is my favorite way to use them. It stains my hands purple for a while, but it’s well worth it. Other fresh fruit can be substituted.
* 3/4 cup superfine granulated sugar*
* 4 large egg yolks
* 2 cups whole milk
* 1 tablespoon vanilla
* 3/4 cup heavy cream
* 2 to 4 cups fresh or frozen blackberries
*To make, put sugar in a food processor or blender and mix until the consistency is between regular sugar and powdered.
Have ready a large bowl of ice water or use one side of the sink. In a saucepan, bring milk and half of sugar to a simmer, stirring until sugar is dissolved. In another bowl, mix or whisk yolks and remaining sugar until thick and pale. To this add hot milk slowly, whisking, and pour mixture back into saucepan when finished. Cook custard over moderately low heat, stirring constantly, until thermometer registers 170 F or about 20 minutes. Do not let boil! Pour custard through a fine strainer into a freezer container (preferably a metal bowl), stir in cream and set in ice water to cool. Note: Some recipes omit the cream all together, but this is usually made up for by adding corn syrup and more egg yolks. Chill custard in refrigerator until cold (1 to 4 hours).
At this point, your flavoring is added, in this case, the pureed blackberries. My wife doesn’t like the seeds that get stuck in her teeth so I press the pulp through a fine strainer until I have one or two cups. Mix the blended blackberries into the chilled custard.
If you happen to have an ice cream maker, you can use it here to freeze the custard. If not, press plastic wrap to the surface of the custard and cover container with lid. Put in the freezer until frozen (One and a half to three hours). Remove from freezer and blend, mix or whip to break up any ice crystals. Return to freezer. Repeat process one to three more times until it reaches desired smoothness (it will freeze much faster after the first time.) Garnish with fresh blackberries or whatever you want. Serve and eat quickly! This shouldn’t be a problem. My experience is that gelato has the best flavor on the first day, but will retain a good flavor up to five days in a freezer.
Different Flavor Ideas
* Peach – substitute 1 to 2 cups fresh, diced peaches (or canned) and 1/3 cup peach preserves for the blackberries.
* Strawberry – substitute 1 to 3 cups pureed fresh strawberries and 1/3 cup strawberry preserves for blackberries.
* Chocolate – Add 3 to 6 ounces (to taste) cocoa and 1/3 to 3/4 cup melted semi-sweet or bittersweet chocolate to chilled custard instead of blackberries.
* Maple Walnut – substitute brown sugar for white sugar, take out blackberries and add walnuts.
* Chocolate Mint – Add 1/4 cup crème de menthe to saucepan while cooking, take out blackberries and add 2/3 cup chocolate chips or grated chocolate bar
Not quite mine, per se, but very nummy!
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Posted: Tue Nov 14, 2006 5:13 pm
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Posted: Tue Nov 14, 2006 5:14 pm
Lyzz the Dark Beast Anael De Ezra Lyzz the Dark Beast I can't find it right now, but when I do, I'll post it. ^w^ I also have some really good spaghetti recipies. o: Me too! o_o Ohman, my family's meat sauce and spaghetti is irreproducible. I can't even remember it right now. ;_; Mine is actually just noodles, oliveoil (I think...I can't remember. gonk ), and parmesian cheese, with some diced garlic. Very yummy. very northern Italian, too, I think...I forget, though. sweatdrop I make killer brownies, too. ninja I have a good Italian recipe, olive oil, basil, thyme, and stewed crushed tomatoes over angel hair. Mmmm.
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Posted: Tue Nov 14, 2006 5:23 pm
Thank you all very very much!
~<3
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Posted: Tue Nov 14, 2006 5:24 pm
korikun the cat
Thank you all very very much!
~<3 I'll be posting more later/tomorrow. I'm tireded today. ._.
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