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| help me, help you |
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0% |
[ 0 ] |
| Power Overwhelming... |
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[ 0 ] |
| "I know kung-fu" |
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50% |
[ 5 ] |
| "Your mother was a hamster, and your father smelt of Elderberries!" |
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40% |
[ 4 ] |
| why the movie quotes? |
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10% |
[ 1 ] |
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| Total Votes : 10 |
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 Posted: Mon May 29, 2006 9:01 am
I am trying to make my own recipe book and I need recipes if anyone is willing to help out to make my recipe book that would be awesome...I am also going to give credit to the recipes that I get from people...or where I get them from... biggrin
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Posted: Wed Jun 07, 2006 6:18 pm
Here is my favorite scrambled egg recipe. If you add chopped up bits of ham and cheese, it adds to the flavor.
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Posted: Mon Jun 19, 2006 6:24 pm
GreyVestAlex Here is my favorite scrambled egg recipe. If you add chopped up bits of ham and cheese, it adds to the flavor. cool, thanx biggrin
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Posted: Sat Jul 08, 2006 4:30 pm
Alright, this is a creamy dish not for the vegetarians nor for those who are lactose intollerant.
First, in a skillet, sautee up some small pieces of steak with onions, mushrooms and garlic. I often use A-1 or Teriyaki sauce for a marinade for the components before hand and season with Pepper and Cumin.
Now, in a large sauce pan, mix 3 parts Sour Cream, 1 part Cream Cheese, 1 part Beef Gravy... I usually throw some salt and oregano in the mix.
Heat the mixture slowly, stirring regularly, when it starts simmering, add the Beef and all of it's juices and accessories from the skillet.
Simmer for a good 5 minutes at least.
Prep some pasta (I'm partial to Large Egg noodles) or rice, and pour the mixture over it.
I usually serve it with bread and a salad.
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Posted: Sun Jul 09, 2006 2:19 pm
Fiddlers Green Alright, this is a creamy dish not for the vegetarians nor for those who are lactose intollerant. First, in a skillet, sautee up some small pieces of steak with onions, mushrooms and garlic. I often use A-1 or Teriyaki sauce for a marinade for the components before hand and season with Pepper and Cumin. Now, in a large sauce pan, mix 3 parts Sour Cream, 1 part Cream Cheese, 1 part Beef Gravy... I usually throw some salt and oregano in the mix. Heat the mixture slowly, stirring regularly, when it starts simmering, add the Beef and all of it's juices and accessories from the skillet. Simmer for a good 5 minutes at least. Prep some pasta (I'm partial to Large Egg noodles) or rice, and pour the mixture over it. I usually serve it with bread and a salad. that sounds delicous! ^_^
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Posted: Sun Jul 09, 2006 2:23 pm
Okay I should start putting my recipes in here now...but yea...here they are...
Crepes de mon pere: (my dads pancakes):
2 c. flour
1/3 c. sugar
6tbsp. Baking powder
1½tsp. Salt
2 eggs
¼c. vegetable oil
2 c. milk
1.) Silft all the dry ingredients together (flour, sugar, baking powder, and salt)
2.) making a well with the dry stuff beat 2 eggs and then add them into the well. then put in the vegetable oil. Add the milk altogther or gadually, I usually do it altogether.
3.) mix but making sure to not overmix and just drop onto the fry pan and let it cook like that (they are really fluffy if done right and taste great!.
alternatives.
fruit: just add fruit in with the wet ingredients and mix normally
chocolate chip: same as fruit.
banana: same as fruit
berry: same as fruit.
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Posted: Sun Jul 09, 2006 2:39 pm
Spanish Rice:
2 eggs (per person)
1/4 cup milk - 1/2 cup milk (depends on people)
1 half a medium onion chopped finely
3 spring onions
2 stalks celery chopped small
Bacon (2-3 strips (cooked) per person)
Rice (cooked) (about 2 cups = 4-5 people)
3 large Mushrooms
1/2 green pepper
1/2 red pepper
1.) prepare the bacon and the rice for frying (cook them basically)
2.) put the onions in the wok and add the cooked bacon shortly after.
3.) add the celery, mushrooms, peppers, and rice to the wok.
4.) add the eggs and milk (milk is to volumize the rice)
5.) decorate with a slice of uncooked tomato and a peice of parsley or cilantro.
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Posted: Sun Jul 09, 2006 2:42 pm
Makes: one large family Prep Time: 15 minutes Cook Time: 30-45 min. Ready In: 1-1.5hrs. Servings: 12
--------------------------------------------------------------------------------
INGREDIENTS:
1 Med. Green Pepper
1 Med. Yellow or Orange Pepper
1 Med. Red Pepper
1 package of Mild Italian Sausages (more if you want)
½ med. Onion (finely chopped)
1 Jar/can of Tomato Sauce (spaghetti sauce works too)
Mushrooms to taste
3 Colored Rotini
--------------------------------------------------------------------------------
DIRECTIONS:
Cook the Sausages.
Put the water on to boil.
After the sausages are cooked chop them into circular chunks.
Put the onions and the mushrooms into a different fry pan (or wok) with a bit of oil.
Add the Sausages when the onions become translucent and then add the peppers and the tomato/spaghetti sauce.
When the water boils put in about as much pasta as you are feeding, generally a 1kg bulk bag for a large family and half that for a small family.
Let the sausages and sauce simmer for a while while the pasta cooks or is done cooking.
When the pasta is done strain the noodles and put them back into the pot, add the sauce and mix together.
Serve with a side Salad and/or Garlic Bread and enjoy!
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Posted: Wed Jul 12, 2006 9:35 pm
This sounds weird but its really good and filling.
Cheeseburger Soup.
1 lb ground turkey or hamburger
3/4 cup onion, chopped
3/4 cup celery, chopped
3/4 cup carrot, chopped
1/2 cup mushrooms, sliced
1 tsp. dried basil
2 tsp. fresh parsley
4 tbsp. margarine
3 cup chicken or beef broth
4 cups potato, cut into smallish pieces
1/4 cup all-purpose flour
2 cups mild Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream
1. Brown meat and set aside.
2. Saute vegetables, basil and parsley with 1 tbsp margarine.
3. Add broth, potatoes and meat.
4. Bring to a boil and simmer for 10 minutes.
4. Reduce heat and simmer for 10 more minutes.
6. In a small skillet melt 3 tbsp margarine and add flour.
7. Add this mixture to soup and bring to boil and cook for 2 minutes.
8. Reduce heat and stir mixture.
9. Add cheese, milk, and 1/2 tsp each of salt & pepper.
10. Simmer and stir until cheese melts.
11. Remove from heat and add sour cream.
12. Serve immediately.
I like it best with the hamburger and beef broth option.
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Posted: Wed Jul 12, 2006 9:40 pm
This is my favorite.
Ground Nut Stew
4 Chicken Breasts
2 Cups Peanut Butter (not crunchy , no sugar)
2 Teaspoons Tomato Paste
1 Teaspoon Chili Powder
Fresh Ginger 1 slice about the size of a penny
4 Medium Tomatoes
2 Medium Onions
1 Clove Garlic
Salt to taste
Wash and cut Chicken Breasts into bite sized pieces, making sure to trim as much fat off as possible.
Slice the Tomatoes and One Onion, then Puree together with the clove of Garlic in a Food Processor. Chop the remaining onion finely.
In a medium saucepan combine the chicken pieces, Tomato Mixture, Chopped Onion, Chili Powder, Tomato Paste,
Ginger and Salt. Over medium high heat bring the mixture to a boil,
allowing the contents to simmer for about 30 to 35 minutes. Stir from time to time until all the liquid is almost absorbed.
Meanwhile, in a small saucepan bring 2 cups of Water to a boil and stir in the Peanut Butter to Melt. When there are no more lumps in the Peanut Butter mixture pour over the Chicken.
Top with 3 cups of Water and leave the soup to cook until the desired consistency; about 30 to 40 minutes.
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Posted: Wed Jul 12, 2006 9:43 pm
Chicken Sate Wraps
1/2 Cup Matchstick-Cut Carrots
1/3 Cup Chopped Green Onions
2/3 Cup Light Coconut Milk
1 Tablespoon Soy Sauce
1 Tablespoon Rice Vinegar
3 Tablespoons Creamy Peanut Butter
1 Teaspoon Curry Powder
1/8 Teaspoon Ground Red Pepper
2 Cups Shredded Roisserie Chicken Breast
4 Flour Tortillas
1 1/3 Cups Packaged Angel Hair Slaw
Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray.
Add Carrots and Onions, Saute 1 minute. Stir in Coconut Milk and next 5 ingredients;
cook 30 seconds, stirring constantly. Add the Chicken; cook 1 minute, stirring to coat.
Remove from heat; cool. Warm Tortillas. Spoon about 1/2 cup chicken mixture down center
of each Torilla, and top each with 1/3 cup Angel Hair Slaw. Roll up. Cover and chill.
Yeild: 4 servings.
I usually dont put the angel hair slaw on my wraps instead I replace it with coconut rice.
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Posted: Thu Jul 13, 2006 9:48 am
Sure ^^
Fresh Fruit Dip (appetizer)
1 (8 oz.) COntainer of Cool Whip
1 box of (French) instant vanilla pudding
1 tbsp. branddy extract
1 tbsp. rum extract
Combine all ingrediends well. Let sit 1 hour; keep refigerated. Serve with sliced bannas, sliced apples, fresh peaches, fresh strawberrys, or blue berrys. (Birth Right Sampler (I din't want to put the accual persons name online though, if you need it pm me...)
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Posted: Thu Jul 13, 2006 9:53 am
Pizza on a cracker (appatizer)
36 Melba toast rounds or dry crisp crackers
1 (6 oz.) can of tomato paste
6 oz. pepporoni, thinily sliced
3/4c. shreaded Mozzarella chezze
1 tsp. of basil
Spread 1/2 teaspon of tomato paste on each cracker. Top each with one slice of pepperoni, 1 teaspoon of shreaded cheese; sprincle with basil. Microwave at 'high' for 30-60 seconds or untill chesse is melted. (Birth right Sapler again, same thing if you need the name pm me...
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Posted: Tue Jul 18, 2006 3:51 pm
I. 2.1 Pad thai
French
Quantité : 4 personnes
INGRÉDIENTS :
2 petits paquets de nouilles au riz
1 tête de Suoy Choy
1 petit paquet de tofu coupé en dé
1 gousse d’ail émincée
½ oignon de grosseur moyenne
1 oeuf
Sauce soya au goût
Sauce tériyaki au goût
Arachides au goût
11/2 tasse de fèves de soja germées
1 cuillère à table de coriandre fraîche hachée
finement
1 lime tranchée pour décorer.
PRÉPARATION :
1. Faire bouillir les nouilles pour 4 minutes , égoutter et mettre de côté
2. Préparer le suoy choy pour la cuisson future en le cuisant à la vapeur
3.Réchauffer huile dans un wok à chaleur moyenne. Ajouter l’ail et l’oignon ensemble dans le
wok. Cuire jusqu’à ce que l’ail devienne brune. Ajouter les nouilles et les faire frire jusqu’à ce
qu’elles soient cuites entièrement. Mettre les nouilles sur les côtés du wok en laissant un espace
dans le fond de la poêle.
4.Brisé les oeufs dans l’espace .Quand les oeufs commencent à cuire, mélanger avec les nouilles.
Ajouter la sauce soya et la sauce tériyaki.
5.Ajouter le tofu, les fèves germées, les arachides, le suoy choy et la coriandre. Retirer du feu et
garnir avec une branche de coriandre et une tranche de lime.
English:
I. 2.2 Pad Thai
Quantity :4 people or small family
INGREDIENTS
2 small bundles of rice noodles
1 head of Suoy Choy
1 small package of Tofu; diced
1 clove garlic, minced
½ medium onion
1 egg
Soy sauce – to taste
Terriyaki sauce – to taste
Peanuts – To taste
1.5 cups fresh bean sprouts
1 tablespoon chopped fresh cilantro
(extra for garnish)
1 lime, cut into wedges (for decorations)
1. Cook noodles over stovetop for four minutes, drain and set aside.
2. Prepare the suoy Choy for cooking by steaming it for five minutes.
3. Heat oil in wok over medium heat. Add the garlic and onion in the wok together until
garlic turns brown. Add the noodles and fry till heated through. Push to the side of the
wok making a bowl with the noodles.
4. Break the egg(s) into the base of the wok. When the egg begins to set stir it up with the
noodles mixing it well. Add the soy sauce, and the terriyaki sauce.
5. Add the tofu, bean sprouts, peanuts, suoy choy, and cilantro. Remove from heat and garnish with a
piece of cilantro and a lime wedge.
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Posted: Tue Jul 18, 2006 3:55 pm
3.1 Rotini aux saucisses et aux trois piments
French
Quantité :environ 12 personnes
Temps de préparation : environ 1 heure
INGRÉDIENT
-1 piment vert de grosseur moyenne
-1 piment orange ou jaune de grosseur
moyenne
-1 piment rouge de grosseur moyenne
-1 paquet de saucisse italiennes douces (la
quantité peut varier si désiré)
-½ oignon de grosseur moyenne haché
finement
-1 bocal ou canette de sauce tomate ou de
sauce spaghetti
- Champignons au goût
-1 paquet de Rotinis 3 couleurs
PRÉPARATION
1. Faire rôtir les saucisses
2. Faire rôtir l’eau
3. Quand les saucisses sont rôties à point, les tranchées en rondelles
4. Dans un autre poêlon ou wok, ajouter les champignons et les oignons
5. Quand les oignons deviennent translucides, ajouter les saucisses, puis les piments et la sauce
tomate ou spaghetti
6. Quand l’eau bouille, ajouter les pâtes ( Généralement, 1 sac de 1 kg peut nourrir une grand
famille d’environ 6 personnes et la moitié de cette quantité peut nourrir une famille de plus
petite taille, soit d’environ 4 personnes)
7. Pendant que les pâtes sont entrain de cuire, laissez le mélange de sauce tomate et de saucisses
mijoter
8. Quand les nouilles sont prêtes, égoutter et mettre dans un grand plat ou chaudron
9. Servir avec une salade verte et/ou du pain à l’ail. Bon appétit!
English:
3.2 Three Pepper & sausage rotini
Makes:
one large family
Prep Time:
15 minutes
Cook Time:
30-45 min.
Ready In:
1-1.5hrs.
Servings:
12
INGREDIENTS:
1 Med. Green Pepper
1 Med. Yellow or Orange Pepper
1 Med. Red Pepper
1 package of Mild Italian Sausages (more
if you want)
*½ med. Onion (finely chopped)
1 Jar/can of Tomato Sauce (spaghetti
sauce works too)
Mushrooms to taste
3 Colored Rotini
DIRECTIONS:
1. Cook the Sausages.
2. Put the water on to boil.
3. After the sausages are cooked chop them into circular chunks.
4. Put the onions and the mushrooms into a different fry pan (or wok) with a bit of oil.
5. Add the Sausages when the onions become translucent and then add the peppers and the
tomato/spaghetti sauce.
6. When the water boils put in about as much pasta as you are feeding, generally a 1kg bulk bag
for a large family and half that for a small family.
7. Let the sausages and sauce simmer for a while while the pasta cooks or is done cooking.
8. When the pasta is done strain the noodles and put them back into the pot, add the sauce and
mix together.
9. Serve with a side Salad and/or Garlic Bread and enjoy
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