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 Posted: Thu Jul 22, 2004 4:46 pm
For all the delectable pre-dinner delights
For some reason this thread disappeared on me. I am reposting this.
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Posted: Thu Jul 22, 2004 4:52 pm
Name of Recipe: Without name
Category: appetiser
Type: saute
Skill Level: 1
Ease: 2, you don't want any ingredients jumping in your kids eyes! gonk
Usual prep time: 10 mins.
Ingredients: Mushrooms, butter, worshishire sauce, soy/ teriaki sauce, lemon juice, and red wine. (what ever sauce you like best, add more of that, i tend to use more woshishire sauce, less soy sauce, and the least amount of red wine and lemon juice)
Directions: 1. Preheat stovetop to aproximatley level 7 with a large pan.
2. Apply butter to the pan
3. Pour enough mushrooms in pan to just about overflow it.(they will shrink)
4. Add all listed ingredients
5. Stir occasionally and wait till almost no liquid is left in the pan
6. Take pan off heat and serve
Any Extra Comments: Add cayan pepper for a spicy kick
This dish goes very well with steak and sauted onions
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Posted: Thu Jul 22, 2004 6:03 pm
Name of Recipe: Onion Roasted Potatoes
Category: Appetizer
Type: Bake
Skill Level: 1
Usual prep time: 10 minutes
Ingredients
-1 envelope onion soup mix
-4 medium all purpose potatoes (cut into large chunks)
-1/3 cup olive/vegetable oil
Directions
1. Preheat oven to 425 (degrees in F)
2. Combine all ingredients until powder/oil is coated evenly over all of the potatoe pieces.
3. Bake uncovered stirring occasionally for 30-45 minuted or until potatoes are tender and golden brown
4. Remove from oven and set to cool
5. Enjoy!
Any Extra Comments:
taken from Lipton recipe secrets. it tastes really good! heart
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Posted: Sun Jul 25, 2004 2:39 pm
Love Apple Potion
Category: Soup/Appetizer
Type: Stovetop/cooking
Skill Level: 1.5 - A bit of work, keep an eye on it.
Preparation Time: 10 mins
Cook Time: 45 mins
Servings: 8
Ingredients
2 cups chicken broth divided
1 1/2 cups chopped peeled onion
1 tablespoon chopped peeled garlic
1 28-oz. can whole tomatoes undrained
1/4 teaspoon crushed red pepper flakes
1/2 cup grated Monterey Jack cheese
1 tablespoon chopped fresh basil
Directions
In a large stockpot, heat 2 tablespoons of the chicken broth; stir in onion and cook for 4 to 5 minutes. Add garlic and continue cooking until onions are limp.
Add tomatoes with juice, remaining broth and red pepper flakes; bring to a boil, reduce heat and simmer for 35 to 40 minutes. Remove from heat and cool slightly.
In a blender or food processor, purée the soup in batches until smooth. Stir in cheese and basil. Refrigerate at least 4 hours before serving.
Extra Comments: Yum. I served this to my family as part of a six course meal on Mother's Day of '03, everyone loved it. The tomato flavor is amazing, very strong.. I toned it down a bit by using more cheese, and extra herbs. 3nodding - I'm not sure how kids would react to this. :\
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Posted: Fri Jul 30, 2004 6:12 am
FRUIT SALSA AND CINNAMON TORTILLA CRISPS
Skill Level 1
Ease Level 1
FRUIT SALSA
1 cup finely chopped strawberries
1 medium orange, peeled and finely chopped (1/3 cup)
2 large or 3 small kiwifruit, peeled and finely chopped (2/3 cup)
one 8-oz can crushed pineapple (juice pack), drained
1/4 cup thinly sliced green onions (2)
1/4 cup finely chopped yellow or green sweet pepper
1 tablespoon lime or lemon juice
1 fresh jalapeno pepper, seeded and chopped (optional)
In a mixing bowl stir together the strawberries, orange, kiwifruit, pineapple, green onions, sweet pepper, line or lemon juice, and, if desired, jalapeno pepper. Cover and chill for 6 to 24 hours. Serve with cinnamon tortilla crisps. Makes about 3 cups salsa.
CINNAMON TORTILLA CRISPS
Use 12, 7 or 8-inch flour tortillas.
Combine 1/2 cup sugar and 1 tsp. Cinnamon. Brush 1/4 cup melted margarine or butter over tortillas. Sprinkle with cinnamon-sugar mixture. Cut each tortilla into 8 wedges. Spread one-third in a 15x10x1" baking pan. Bake in a 350 degree oven 5 to 10 minutes or until dry and crisp. Repeat with remaining wedges; cool. Store in airtight container at room temperature up to 4 days or in the freezer up to 3 weeks. Makes 96 crisps.
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Posted: Sat Aug 07, 2004 1:15 pm
Salsa
Skill Level: 1
Ease: 1
Ingredients:
5-6 Large Tomatoes
1 Bunch Cilantro
1 Jalapeno
1 Cap Lemon Juice
Salt
Bunch Green Onions
Directions:
Cut up tomatoes. Cut off bottom of cilantro (try half first). Add ¼ of the jalapeno. Mix up in food processor. Include rest of ingredients. Mix for a few turns and you are done.
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