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Mmmmm...dried figs. Delicious.
Has anyone figured out that I like figs yet? |
UG's second link connects to the California fig growers site. They have a page of recipes including cooked figs and figs in salads. Fig salsa, fig ice cream, figs and carmelized onions, fig preserves, etc.
Figs do make good preserves and jams, but I keep the yield of my fig tree down by severe pruning so I've never made any. |
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Thanks for the ripeness info, lizzymahoney, I never would have thought to consider that. I went looking on my favorite recipe site last night and found some interesting options:
Goat Cheese Stuffed Figs Wrapped in Bacon Raspberry and Fig Gratin Balsamic and Fig Caramel Sauce |
I think I can quote this in full from memory:
". . .Dessert was a platter of figs brought in at the end of dinner. Then Cousin Elmore used the only word he'd bothered to learn in Italian: "Fighi, fighi!" The cook dropped the platter and bolted for the kitchen, precipitevolissimivolmente." -- Patrick Dennis, Around the World with Auntie Mame |
guy salad
tear open one bag of fancy ass mixed salad greens, dump in large bowl chop a left over steak or chicken breast into 3/4" cubes, add to bowl add half a sliced and quartered cuke add a big handfull of grape tomatoes a bunch of sharp cheddar cheese....shredded bleu cheese crumbles to taste 1/4 cup of almond slices or walnut pieces 4 tbsp chunky bleu cheese dressing apply lid to large bowl, shake vigorously. grab a fork don't clean up |
That sounds good lj...cept I'd feel obligated to clean up...being a chick and all that...
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That is normally my salad except I add bacon bits and something crunchy - either croutons or chow mein noodles
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blue cheese? yuk. Nothing with overt mold, please.
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As a kid, I didn't like bleu cheese dressing -- not at first. But I got the taste for it and from there, in time, learned that with cheese a lot of the time the important bit IS the mold -- what do you think that white coating on brie is? So, I like the bleu, and Gorgonzola, and can't get enough Stilton... I even go as hardcore as St. Nectaire (considerably more ammoniac than nectarean (or nectarous if you prefer a more up-to-date word)), which no one else in the house will touch, even though they are fond of a hardcore hot-and-sour soup, something the East Coast does better than the West Coast.
There's mold, and there's mold. Gotta have the proper mold. |
these are not exactly light and fluffy, but they are very good. Jam inside:
Applesauce muffins (Dr. Weil) 1 1/2 c whole wheat pastry flour 1 c oat bran 2 t baking powder 1/2 t baking soda 1 t cinnamon 1 t allspice 1 egg 1/2 c brown sugar 1/2 cu chopped dates 1 1/4 c applesauce 1/4 cup jam (raspberry or apricot work well) preheat oven to 350 F. Mix dry ingredients and spices in large bowl. Add egg, brown sugar, dates. Gradually stir in applesauce. Mix. Fill 12 muffin molds 1/3 of the way full of batter, then drop 1 t of jam on top of the batter. Drop enough batter on top to fill the muffin mold 2/3 full (on top of the jam). The jam will fall into the batter when it bakes. Bake for 25-30 minutes until the tops are light brown. |
I love Brochettes de Crevettes - basically shrimp and bacon marinated then cooked on a grill shish-kabob style. To simplify the recipe, take shrimp and bacon, place on skewers, marinate in italian dressing ~6 hours, then grill until done. The bacon will not be crispy, if it is, you overcooked the shrimp. Very yummy!
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What's a good meal that is easy to prepare in advance and freeze to take to a family gathering of about 20 people? This will be a day's drive away at a remote lake cottage, and we would do the meal a day or two after arriving.
So I'm looking for something that would be appealing to all ages, easy to heat up on a stove top. (the oven heats the place up too much so we don't want to use that) Fairly simple to clean up is good. In years past, we've done tacos, but that's a lot of work. Any ideas? |
If you want to freeze, then heat up on a stove, I recommend something like chili or stew, something with liquid in it, rather than a casserole.
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I was going to say lasagna until you said stove top... maybe a soup or stew? Chicken and dumplings? Chili?
Yeah.... what cloud said.... |
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No, I agree with cloud, and here is a great freezer chili recipe from aboutDOTcom. |
I have a chili recipe and also a roasted chicken chowder recipe, both of which are kid-friendly (especially the chowder) and really awesome. Let me know if you want them and I'll bother to type them up. Otherwise, your stovetop requirement makes it really difficult... Pasta is probably a good bet, just a massive batch of spaghetti or penne or something with a sauce you've already prepared. Or you could always do pancakes.
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Hey Clodfobble - I'd love a copy of those if you can be bothered, please :)
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the chili con carne recipe in the Joy of Cooking is the best, simple, kid-friendly chili there is. I have other, fancier, and more authentic Southwestern chili recipes, but that one really is simple and yummy, and I find myself going back to it again and again. In fact, I'm going to make some tonight!
I'd be interested in the chowder recipe, too, please, Clodfobble. |
Knowing my audience, I think chili or stew won't be well received. I think of them more as winter foods anyway.
But pasta is a safe bet. It's a good idea. Thanks for the ideas, everyone. |
3 medium onions, chopped
1 large russet (baking) potato 3 garlic cloves, minced 1/4 cup all-purpose flour 2 cups chicken broth 2 cups heavy cream 2 roma tomatoes, diced 2 cups corn 1 cup shredded Monterey Jack cheese 1/2 a chipotle in adobo sauce, minced fine (about 1 teaspoon) 1-2 smoked (i.e. pre-cooked) chicken breasts, chopped. In a soup pot, cook the onions in a few tablespoons of oil (I use olive oil, but whatever you like) over medium heat until softened. Peel and cut the potato into a very fine dice, preferably about 1/4 inch. Add potato and garlic to the pot and cook for 2-3 minutes. Stir in flour, and cook for another 2 minutes, stirring frequently. Whisk in broth and cream, and bring to a boil, still stirring. Add tomatoes, corn, Monterey Jack, chipotle, and chicken, and simmer for about 20 minutes, until potatoes are fully softened. For a more kid-friendly version, I just use about a tablespoon of the adobo sauce instead of an actual chipotle pepper. |
oh yum, thanks!
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And here's the chili recipe for Ducks:
Turkey Chipotle Chili 2 lbs. ground turkey 1 med. onion, chopped 1 Tbs. chili powder 3 cloves garlic, minced 2 chipotles in adobo, finely chopped 2 cups chicken stock 1 can chopped stewed tomatoes 1 can red kidney beans (drained) In large soup pot, brown turkey in oil for about 3 minutes (it will not be done yet.) Add onion, garlic, chili powder, and chipotles and cook another 5 minutes, until turkey is completely cooked. Add stock, tomatoes, and beans, and simmer until chili is desired thickness, about 30 minutes. Add a tablespoon or so of tomato paste if necessary to thicken faster. Top with cheese (any will do, but IMHO pepper jack is the best choice.) This goes exceedingly well with corn cakes--just a standard box of Jiffy Corn Muffin mix, prepared according to package directions (optionally with 1-2 cups pepper jack cheese added) and cooked on a griddle into pancakes. Can you tell I like chipotles? :) |
I dont know what chipotles are....muahahaha...off to google.
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chipotles are smoked and marinated jalapenos, I think.
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Yes, they are, though many people are under the mistaken impression that they are an entirely separate species of pepper. But anyway, I imagine any spicy pepper would reasonably do in either recipe.
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Oh jeez :blush:
I thought it was another word for chipolatas (sausages about the size of a thumb usually roasted with turkey) |
Must be a States thing. Everything is chipotle these days. It's the hot (pun intended) food ingredient. Chipotle chicken. Chipotle shrimp. Chipotle salad. Chipotle ice cream. Chipotle dog bones. Chipotle sandwich.
That's...that's about it. |
Don't forget the actual restaurant chain named Chipotle (which does not actually have anything with chipotles on the menu.)
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Good burritos there at Chipotle. The chipotle (smoked dried jalapeno) peppers are in one or two of the salsas.
The peppers can be found canned or dried. Useful-looking page here: GourmetSleuth.com |
Quinoa off the back of a box
Quinoa One Skillet Meal, or, Garlic Chicken Stir Fry with Quinoa, Peppers, and Basil
Had some quinoa in a box, and there was a recipe on the back of the box. It's pretty flexible, turns out. I substituted beef strips for chicken, and didn't have any bell peppers. Prepare quinoa in saucepan: 1 cup quinoa grains 2 cups chicken broth or stock Soak quinoa in two or three times the volume of water to rinse away bitter flavor. Simmer quinoa and broth together in saucepan until all of broth is absorbed. While this is going on, prep everything else: 1 1/2 lb. boneless, skinless Chicken breasts, cut in 1" pieces 4 TBSP Garlic Olive Oil, or increase garlic from amount below 1 sm Onion, sliced thin 1 red Bell Pepper, 1 yellow Bell Pepper, seeded and sliced thin 5 or more cloves Garlic, sliced thin or minced 20 leaves fresh Basil, julienned Parmesan Cheese, grated Salt & Pepper to taste. With everything sliced and readied, heat skillet, add Oil. Saute Chicken 5 minutes or until golden. Add Onions and Peppers, sauteing one or two additional minutes; add Garlic and saute until Peppers are slightly limp but still bright (adds to dish's looks), a minute or two more. Season with Salt and Pepper. Remove skillet from heat; add prepared Quinoa and julienned Basil, toss until Basil is well wilted. Garnish generously with Parmesan. I served it in soup plates. For variation, add tomatoes, or use another meat, sliced thin the way you'd prep meat for stir frying. Beef or pork could stand to be marinaded for this recipe in something acidic and tenderizing. Some may like a little drizzle of extra-virgin olive oil. Quinoa can be fixed in a rice cooker without trouble: one volume of quinoa to two volumes water or stock. With stock it comes off very like a pilaf. |
It's Big, This Season
This is ratatouille by the classic, slow technique, but ratatouille can be cooked entirely on top of the stove and more quickly without peeling or seeding. It can be left chunky or cooked to a puree. Add cheeses such as feta, goat cheese, mozzarella or Parmesan at the end.
Ratatouille can be an all-vegetable entree, a side dish or a filling of crepes and pita sandwiches. It may be served cold, and ageing in the fridge improves it. If you really don't want to peel the eggplant, take a very sharp knife and lop the skin off in six or eight pieces; you won't lose much flesh to this. Chop the zucchini and any other squash the same size as the tomatoes, about 1-inch cubes. With the eggplant it matters little if it is chopped so or simply sliced as it will meld into the tomatoes. Ratatouille 1 Eggplant, 1 1/2 to 2 lb, peeled/trimmed and cut into 1 inch cubes About 1/2 c Olive Oil, divided 2 Zucchini, cut in 1/4" slices 1 large Red Bell Pepper, cored, seeded, sliced 1 large Green Bell Pepper 1 large Onion, sliced 2 c Tomatoes, chopped, seeded 1 TBSP Tomato Paste 1 TBSP Minced Garlic 1/2 c minced fresh Basil leaves (or 2 tsp dried) 1 tsp dried Thyme} 1 Bay leaf ...........}optional: Herbes de Provence herb blend may be substituted (rosemary, marjoram, basil, bay leaf, thyme) -- basically whichever you've got on hand. Try a little extra Thyme too. Salt and fresh ground Pepper Equipment other than oven: colander, skillet, casserole In a colander, toss Eggplant with salt, let sit to draw bitter juices out, pat dry. Preheat oven 350 F. In large skillet over medium heat, warm 2 TBSP Oil until hot, add half of Eggplant, stirring occasionally cook for 5-7 minutes or until soft. With a slotted spoon, transfer eggplant into casserole dish. Repeat process with remaining Eggplant and same amount of oil. Cook, stirring occasionally, 3 minutes and transfer to casserole. In 2 more TBSP Oil, saute Bell Peppers 5 min until softened and add to eggplant in casserole. In same skillet, saute Onion in 1 TBSP Oil for 7 min or until golden, transfer to casserole. Add Tomatoes to ingredients in casserole dish, and the Tomato Paste, Garlic, Basil, Thyme, Bay Leaf, Salt and Pepper to taste; stir to combine. Cover casserole and bake 30 minutes. --The Best of France, Evie Richter Serve with lamb, roast pork, grilled shrimp. Pairs with oven-browned potatoes or crusty bread. Red wine. Keeps well, and improves some with fridge ageing. |
You know how they're saying that onions and garlic are good for you? Well, here's a simple, yummy recipe for braised onions right out of Julia Child.
1 lb pearl or white boiling onions oil, butter 1/2 cup beef stock herbs: parsley, thyme, bay leaf. (etc.) salt and pepper Peel the onions (the hardest part): Put onions in a bowl and pour boiling water over them. Let sit for 5 minutes. Cut the root end off the onion, and a shallow cut lengthwise, and squeeze them out of their skins. Brown the onions in oil and butter in a skillet (not a non-stick). Cook over medium until brown; toss gently during this process (5-10 min.) Add stock and herbs; cover and simmer about 40 minutes until onions are tender but retain their shape and liquid has almost evaporated. Correct seasoning by adding salt and pepper. (unless you are adding them to another recipe, like beef burgandy or coq au vin). |
Faggots
http://www.yourcounty.co.uk/you/arch...s/faggots.html People tend to love or hate faggots, but these beauties, freshly made in faggot gravy bare little resemblance to their distant cousins you may have seen in the deep freeze at your local supermarket. They take 50 minutes to prepare, and about two hours to cook, serves four. Ingredients: 1 pigs liver - diced 1 pigs heart - diced 6 rashers streaky bacon - cut into strips 250g pork belly - diced 2 medium sized onions - peeled and sliced 1 egg 100g breadcrumbs 2 tsp of finely chopped fresh sage salt and pepper to taste a large knob of butter Method: 1. Melt the butter in a large heavy based oven proof pan, add half the sliced onion and cook over a moderate until the onion softens. 2. Gradually add all the meats, stir for a few minutes then add enough water to cover the ingredients, leave uncovered and put in the middle shelf of the oven at 190oC for 50 minutes. 3. Remove from the oven, drain the liquid (to make the gravy), mince the meats and onion with the remaining onion, egg, breadcrumbs, 1 tsp of sage and salt and pepper, mix well and form into faggot sized balls. 4. Place the faggots into a greased baking tray and add enough of the reserved liquid to just cover the base of the tray. Cook for about 40 minutes at 200oC on the middle shelf. 5. In the meantime use the rest of the reserved liquid to make some gravy. 6. Five minutes before the faggots are cooked add the gravy to the tray and cook on the stove getting as much of the meat juices into the liquid. 7. Serve whilst piping hot with mashed potatoes and peas pudding, garnish with the remaining sage. The current Kent Recipe can be found here. The Recipe Directory is here. |
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ask sheldon
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faggots are bundles. ?
BTW, I had the onion recipe tonight for dinner with a small steak, and the combination was divine! |
Chicken Macaroni Bake
8 oz. macaroni 2 chicken breasts 1/2 cup frozen peas 3 Tbs. butter 3 Tbs. flour 1/2 cup cream 1 cup chicken broth 4 oz. shredded Gouda cheese 1/2 cup bread crumbs 2 Tbs. melted butter Boil chicken breasts until cooked through, about 10-15 minutes. Dice. Boil macaroni and thaw peas. Meanwhile, prepare sauce: melt butter over medium heat, whisk in flour and cook for 1 minute, then add cream and broth and slowly add cheese, stirring constantly to melt. Mix sauce, chicken, macaroni, and peas in a 13x9 dish. Mix butter and bread crumbs and sprinkle over the top. Cook uncovered at 375 degrees F for 20 minutes, until golden brown and bubbly. |
Yum, I was wondering about that, Clodfobble.
Also, thank you, UG for the quinoa recipe. I've never had much luck with quinoa. or millet. |
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__________U.K. -- faggot __________U.S. -- meatball For example: "After a tasty bowl of faggots and gravy, nothing satisfies like a few puffs of a nice fag." :D |
Okay, this is a complicated-looking recipe, but TOTALLY worth it! It's a kind of layered Mexican lasagna. You can cut some of the steps by using a purchased roast chicken. This is a NEVER FAIL potluck dish.
CHICKEN SOPA "MEXICAN LASAGNE" Ingredients 24 corn tortillas Chicken; 1 large package boneless, skinless chicken breasts (about 8 breast halves) 1 bay leaf 4 cloves garlic (1 clove + 3 cloves) 2 chopped onions 3 T olive oil 2 cups mild salsa 2 ½ + ½ cups chicken broth 2 t cumin 1 ½ t oregano 2 t salt ½ pound grated cheddar cheese* ½ pound grated monterrey jack cheese* *Use low-fat cheese if desired 16 oz. sour cream (use low fat sour cream) Cooking Equipment Large shallow baking pan (14" x 8") Large saucepan Skillet Tongs Cheese grater 1. To prepare chicken: Rinse chicken parts and place in pan, cover with cold water with 1 bay leaf and 1 chopped clove of garlic. Turn heat to High and bring water to boil. Once water comes to a boil, turn heat down to low. Cover pot and simmer 25 minutes. Remove chicken to a plate and cool. When chicken is cool enough, shred with hands. You should have about 8 cups of chicken meat. (Note: You can also use this method of cooking chicken to make chicken for sandwiches, chicken salad, etc.) 2. Chop onion and 3 cloves garlic. Place large saucepan over medium high heat. Put in olive oil and let heat for 1 minute. Put in onion, garlic, cumin, and oregano, and stir. Turn heat to medium low and cover. Cook for 10 minutes, checking and stirring 2-3 times. If vegetables start to stick, add a little more oil. If they start to burn, turn down heat. 3. Add 2 ½ cups chicken broth, 2 cups salsa, and salt to pot; stir. Turn heat to high; bring mixture to boil. Turn down heat to medium, cook uncovered 15 minutes. Sauce should be bubbling nicely but not too frantically. 4. While sauce is cooking, grate cheeses. Coat large (14" x 8") baking pan with Pam cooking spray, or take a paper towel and lightly coat pan with olive oil. Preheat oven to 375 degrees. 5. When sauce is done, remove a scant 2 cups (this means almost 2 cups, but not quite) from pot and set aside. Add chicken pieces to pot and stir until thoroughly coated. 6. In a skillet, heat ½ cup of chicken broth to boiling; turn heat to low. To prepare tortillas: Using tongs, quickly dip each tortilla in hot broth before layering. If broth starts to run out, add a little hot water. 7. Layer casserole: 1. Place 8 softened tortillas overlapping in bottom of baking pan. 2. Spread half the chicken. 3. 8 more softened tortillas. 4. Half the chicken. 5. Half the cheese. 6. 8 more tortillas. 7. The 2 cups reserved sauce. 8. The remaining cheese. 9. Carefully spread the sour cream on top. 8. Bake 45 minutes in oven until edges are brown and sour cream is set. Yum! |
Howard Chaykin taught us this one.
Seems some comic book artists are not only major chowhounds, but very talented in that direction. Chaykin put this simple recipe in the back of an issue of American Flagg back in the 1980s. Naming it "Spaghetti Alpha Carbonara" made some kind of sense in the context of the story -- the hero was a Martian colonist, Alpha was part of the name of his home town... something like that. It's been years, nay, decades. And it's been that long since I've last eaten it.
So I dusted off the recipe tonight. As with any simple entree recipe, use high-quality, not baseline, ingredients to give this its full effect. In particular, choose a flavorful kind of bacon, something that really impressed you. Health food? -- nope; probably better serve this with plenty of red wine at the table (salad's a given), and in a day that included lots of exercise. This recipe is good bachelor chow for impressing a new girlfriend with -- though she might not eat much! Still, she'll savor each bite... Spaghetti Alpha Carbonara 1/2 lb/225g Bacon -- about half a package, most places. Use your favorite kind. 4 TBSP/60ml Vegetable Oil, divided. No need to be exact with this one either. 1 TBSP Butter 4 cloves Garlic, peeled and crushed 3/4 cup/200ml heavy Cream 2/3 cup/315ml grated Parmesan Salt 1 lb pkg Spaghetti or other long pasta -- 454g pkg All quantities somewhat approximate -- this dish can be stretched for large parties. Equipment other than stove: large mixing bowl, measuring cups, pasta claw or other implements to toss pasta in bowl with carbonara sauce and parmesan, large frying pan Cut Bacon slices across into 1/4" pieces. Put 2 TBSP Oil, Butter, crushed Garlic cloves in frying pan, saute at medium-high heat until garlic is golden brown, remove and discard garlic. This doesn't take long. Add Bacon, saute until cooked. Add half of Cream, simmer at lower heat 1 minute or until cream thickens. Remove from heat. Boil 4 qts water in large pot, adding 2 TBSP Oil, Salt, 1 lb of Spaghetti. When spaghetti is al dente, drain. Reheat pan of bacon and cream, adding remaining cream. When hot, toss Spaghetti together with bacon and cream and Parmesan cheese in mixing bowl until thoroughly mixed. Serve hot, with a salad and red wine. [Man, am I full!] |
Yummy yummy yummy it's like love in my tummy
A nice little Omelette
Just something I threw together because it was late: Quantities to taste, approx measures: 3 Eggs Brown mushrooms, portobellos, white mushrooms -- whatever's on hand 1 lg clove Garlic, minced fine a couple dashes Herbes de Province (equal parts marjoram, rosemary, basil, thyme), minus the bay leaf (the complete herbes blend), to taste Half a pat of Butter Oil for cooking Saute' the Shrooms in Oil with minced Garlic and Herbes de Provence blend until shrooms are shrunken to two thirds their size or so, just don't burn them. Fix the beaten Eggs in blend of Oil and half pat of Butter over medium to med-high heat, not letting the eggs get browned. Kills the flavor. You know the rest. Warmed plates make for nice cozy omelettes. |
Oh, rats, Remy.
I missed a procedural paragraph when I was transcribing the Ratatouille recipe... you'll note I didn't include anything to do with the chopped/sliced zucchini. So:
In prepping everything for baking in the casserole dish, Saute Onions, then Peppers, at medium heat in a couple tablespoonsful of Oil each; then add Eggplant and any squashes with the herbes, soften and brown these. If you wish to cook ratatouille down to a smooth texture, add in Tomatoes, garlic, and the herbs, cook covered briefly, then remove cover and cook down to desired consistency, chunky or smoother. The half-hour bake en casserole finishes the job. For good ratatouille, don't be afraid of the herbs and garlic, or the olive oil. Not too far from Imam Bayildi, except that it's more stew-ish. It allows plenty of variations, too -- this is peasants'-garden-food after all -- so try addition of tomato paste or sundried tomatoes if you have either around. |
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I have the texture I am looking for in my mind but I can't convert it to the baking dish. :sniff: |
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I used to do a mix of a lot of great spices cornmeal, cornflour, and flour and put it in the processor then coat-dredge-coat-fry; green tomatoes, eggplant (preferably Asian), zucchini, summer squash and anything else that is seasonal and good fried. All very young and cross cut and on the same large platter when done. That way you don't know what you are getting. There were always good dipping sauces too. It was a fave with friends and family, I miss doing it. |
Okay, which spices were the "great" spices? ;)
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I don't know from Lamingtons, so here's a link to the first of 61,000 hits on the 'Net on the term "Lamingtons recipes":
Australian Lamingtons Recipe |
That's a very lazy lamington recipe.
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BBQ Squirrel
~ 4 squirrels, quartered ~ 3 tbsp salt ~ 2 tsp pepper ~ 1 tsp garlic powder ~ 1 tsp onion powder ~ your favorite dry rub ~ 15 charcoal briquets ~ 3 handfuls hickory chips ~ your favorite bbq sauce In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender. In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill. Remove the squirrel from the water and pat dry. Coat with your favorite dry rub. Add one handful of wood chips to the hot coals. Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour. Add last of the wood chips and baste squirrel with bbq sauce. Smoke for another half hour basting another 3 - 4 times. Serve with mashed potatoes, sweet corn and buttermilk bisquits. |
I've had squirrel fried like chicken. It was good.
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UG, yooo hoooo UGGGGGGGG
Whats quinoa and what can I supplement it with??? I have a recipe for quinoa salad that I want to try, buuuut, I cant find quinoa anywhere locally. |
Oh never mind, I found a website that will sell it to me, stupid bloody hixville pokey town.
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Yeah, where O where to go for funny grains? The health-food stores in my area sell it packaged or in bulk -- look carefully at the bulk, 'cos quinoa looks like great big amaranth! As I've said, two volumes of stock to one volume, perhaps a little more, of quinoa cooks up nicely in a rice cooker. Or else use water if you're not trying for the pilaf effect.
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Clam Bake Stoup
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Here's one I want to try. Clam Bake Stoup Recipe courtesy Rachael Ray, 2007 See this recipe on air Tuesday Sep. 04 at 6:00 PM ET/PT. Show: 30 Minute Meals Episode: Clam Up 2 tablespoons extra-virgin olive oil 3/4 pound kielbasa, diced 4 cups (half a 32-ounce bag) frozen diced hash browns 1 large onion, chopped 4 ribs celery, chopped 1 bay leaf 5 to 6 sprigs fresh thyme Salt and freshly ground black pepper 2 pounds large shrimp, peeled and deveined 1 rounded tablespoon seafood seasoning (recommended: Old Bay) 4 large ears corn on the cob or 3 cups frozen kernels 1 (15-ounce) can diced fire-roasted tomatoes 1 quart chicken stock 4 dozen littleneck clams Hot sauce, to taste 1 lemon, zested and juiced Handful fresh flat-leaf parsley leaves, chopped 4 jumbo sourdough English muffins, split 3 tablespoons butter 1 clove garlic, peeled 2 tablespoons chopped chives Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and salt and pepper and let the veggies soften up 10 minutes, stirring occasionally. Pat shrimp dry and toss with a rounded tablespoon (a generous palmful) of seafood seasoning. Invert a small bowl and place at the bottom of a larger bowl. Shuck corn and stand on end on the small bowl. Scrape off kernels. Add corn to soup pot. Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 4 to 5 minutes. Add the shrimp and clams and replace the cover. Cook until shrimp are pink and firm and the clams have opened up, 5 to 6 minutes. Finish stoup with hot sauce, lemon zest and juice and a handful of parsley. While the seafood cooks, toast the English muffins. Soften the butter in the microwave. Mash the garlic cloves with a little salt and make a paste. Add the chives and garlic paste to the softened butter and mix. Rub hot toasted muffins with garlic/butter mixture and chop into large dice. Serve stoup in shallow bowls with muffin croutons. Place an extra bowl at each setting to collect shells as you eat your Clam Bake Stoup. |
I think ol' Rachel gets EVOO into everything short of vanilla ice cream. And my own consumption of EVOO has gone up quite a bit since I started watching her show. Kinda too bad for us guys she's been married for a couple of years, huh?
(Remember to scroll down farther on the page for a paragraph I neglected to copy into the recipe.) |
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I don't know. I thought guys didn't like her for the most part? I thought guys liked bitchy controlling women or beauty without brains. :) Of which I fall short or inbetween both .....plus I'm not a guy and I don't really know what they like. ( ok I'll scroll ) edit- ok I have the entire recipe copied to my notepad. thanks! |
I could kind of crush on Rachel, not least for her looking like she should have dimples in her cheeks when she smiles that broad smile -- but she doesn't. Attention-getting.
Hey, she's brunette, she's clearly passionate about food and its creation, she's got a good figure. And she can cook -- and she can teach you how. She makes good money at it too. Rachel's got a lot going for her. Some don't like her vocal squeaks, but they don't bother me. What does bother me is accidentally treading on my tongue watching her. That's a hell of a way to find out the living room carpet really needs vacuuming. Well, ninety to ninety-five men out of a hundred like people like you, skysidhe. You know, female people. That, and the fully grown make the best partners. Remember that men as a whole are less inclined to say love loudly than to do love, and long. Meanwhile, it's a real hoot getting men to do something if you can frame it as an opportunity to show off before women. That is like totally not a secret; you'll see us smile knowingly then, and, laughing a little, go right on to do whatever it is. Right down to "honey-do" projects. |
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I do agree that fully grown partners are nice except that by my age if a man isn't attached there are some serious reasons? I don't know I've been out of the loop. It's either that or I am a freak magnent and therefore lose my trust so/ and ....therefore I don't see so clearly. You might ask the same of a woman who at my age isn't attached. Well for me it has been rasing a kid. My whole focus even to the exclusion of my own needs which isn't healthy but when your plate has been full things just are sometimes. I do agree that a man usually expresses his love by doing something and I like that since that is my way to express love too. I think giving of oneself is a good way to create harmony in a relationship. A giving back and forth...words don't mean so much if not matched by the action. So I know that was a little bit personal but since you shared what seemed a genuine effort I thought I would respond in kind. thanks for the nice little chat :) |
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