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We were talking about cooking in the chat recently, so why not have a recipe topic?   :)

This one's probably not for beginners. It's a family recipe that I had to convince my mum to let me share.

Here we go!

Lamb Briouates

Cast:

1 Kilo of lamb mince
1 smallish tablespoon of oil
1 Finely chopped onion
1 Heaped tablespoon of chopped fresh corriander
2 Heaped tablespoon of chopped fresh parsley
Half a teaspoon of paprika
1 teaspoon of ground corriander
1 teaspoon of ground ginger
2 eggs
A box of filo pastry sheets
Butter
Cinnamon
Sugar
Tamarind syrup


Crew:

1 large nonstick saucepan
1 Wooden spoon
1 Collander
1 Pastry brush
1 Microwave safe bowl
1 Large baking tray
Baking paper
1 Large appetite


Act 1:

Scene 1: First combine the lamb, oil and chopped onion in a nonstick pan and cook on a stove top on a medium heat. I use spanish/red onion because I like the milder taste, but use regular onion if you like.

Scene 2: While the lamb starts to brown, chop the and add the corriander and parsley, aswell as the dried paprika, ginger and corriander.

Scene 3: Regularly stir the mixture until the lamb has browned throughout. Once it's cooked, drain the fat (lamb can be very fatty) from the mixture in a collander and allow to cool.

Scene 4: Once the mixture has cooled, add the eggs and stir them through thouroughly. These help the mixture to cling into lumps.

End of Act 1.

Intermission:

Now the next step can be tricky and requires some keen origami abilities, so if you aren't comfortable with pastry rolling you can always serve the mixture in a taco or tortilla with the usual co-stars. Here's a step by step guide for the brave pastry makers (which can also be used to make spring rolls or spinach and feta pastries):

Act 2:

Scene 1: Melt some butter (maybe a hundred grams?) in a microwave safe bowl and lay a single sheet of filo pastry on a clean benchtop. Line the tray with baking paper aswell.

Scene 2: Using the pastry brush spread some melted butter in a square shape over the edges of the lower half of the pastry sheet. I'm using way more than you actually need in these photos to make sure it actually shows up in the pictures.

Scene 3: Fold the pastry in half. The butter will hold it in place.

(https://www.susans.org/proxy.php?request=http%3A%2F%2Fi626.photobucket.com%2Falbums%2Ftt350%2FBirdie_Lala%2Ffold1.jpg&hash=98d510eb97c2aa684467f5c1ead8616c3c7069ce)(https://www.susans.org/proxy.php?request=http%3A%2F%2Fi626.photobucket.com%2Falbums%2Ftt350%2FBirdie_Lala%2Ffold2.jpg&hash=aebe125fcf1c6659c9835f4de7c72e75de445e85)(https://www.susans.org/proxy.php?request=http%3A%2F%2Fi626.photobucket.com%2Falbums%2Ftt350%2FBirdie_Lala%2Ffold3.jpg&hash=b9a4495821aa18537658df07b49b24ad673d6317)

Scene 4: Place a spoonful of lamb on the in the middle of the top of the pastry. It should take up about one third of the width.

Scene 5: Brush some melted butter in a "U" shape across the edges of the pastry.

Scene 6: Fold the left hand side of the pastry over so that the top covers the filling.

(https://www.susans.org/proxy.php?request=http%3A%2F%2Fi626.photobucket.com%2Falbums%2Ftt350%2FBirdie_Lala%2Ffold4.jpg&hash=d1ca4b797cc1cc11f8de0c9e55dc77191da969c9)(https://www.susans.org/proxy.php?request=http%3A%2F%2Fi626.photobucket.com%2Falbums%2Ftt350%2FBirdie_Lala%2Ffold5.jpg&hash=b10b50f8595aaabfb9230222ae31ca9eed7654ff)(https://www.susans.org/proxy.php?request=http%3A%2F%2Fi626.photobucket.com%2Falbums%2Ftt350%2FBirdie_Lala%2Ffold6.jpg&hash=5d59598709d1009e2bd6619d223d0e714790ca4a)

Scene 7: Fold the right hand side over in the same way.

Scene 8: Brush some melted butter from the bottom of the filling bundle down to the bottom edge of the pastry.

Scene 9: This is the difficult part. Gently hold the top of the pastry where the filling bundle is at the top. Do this with the finger tips of both hands and gently roll the bundle down until the parcel is securely wrapped.

(https://www.susans.org/proxy.php?request=http%3A%2F%2Fi626.photobucket.com%2Falbums%2Ftt350%2FBirdie_Lala%2Ffold7.jpg&hash=917344e71a7bed576cdb31e6d35a3e78dd1aeac4)(https://www.susans.org/proxy.php?request=http%3A%2F%2Fi626.photobucket.com%2Falbums%2Ftt350%2FBirdie_Lala%2Ffold8.jpg&hash=da4b3adcc19088f4f4f5289bfc3510231767ea5e)(https://www.susans.org/proxy.php?request=http%3A%2F%2Fi626.photobucket.com%2Falbums%2Ftt350%2FBirdie_Lala%2Ffold9.jpg&hash=17d17f5a076524338dcbda8427c572c46b7ce87f)

Scene 10: Repeat until you have enough pastries to feed a dinner party, apparently. Cook the tray of pastries in the oven until they brown on top, then turn them over and cook until they're brown on the underside.

Scene 11: Sprinkle a mix of cinnamon and sugar (I think I used about one part cinnamon to eight parts sugar) and then drizzle with tamarind syrup. Tamarind syrup is imported from Lebanon and can usually be found at all the cool specialty food stores (I get mine from a middle-eastern bakery). Trust me, tamarind syrup is worth buying. It's so delicious.

(https://www.susans.org/proxy.php?request=http%3A%2F%2Fi626.photobucket.com%2Falbums%2Ftt350%2FBirdie_Lala%2Ftray.jpg&hash=34d02e654a65286dc14747ed421974e95927689b)(https://www.susans.org/proxy.php?request=http%3A%2F%2Fi626.photobucket.com%2Falbums%2Ftt350%2FBirdie_Lala%2Fend4.jpg&hash=0ba3b7c0b79c9878127245ef2edbff7253156255)

Scene 12: This recipe makes enough pastries to feed a dinner party and can be frozen and reheated in the oven if you have leftovers. They're also great for when friends drop in for a chat and a bite to eat, like these guys did while I was cooking!

(https://www.susans.org/proxy.php?request=http%3A%2F%2Fi626.photobucket.com%2Falbums%2Ftt350%2FBirdie_Lala%2Fflock.jpg&hash=a6393c2ea177e8f0b9e088b38fe155be4e161e10)

Anyone else have any yummy taste sensations to share?

Mmm! :)

Sounds like samosas but nicer. great recipe.

Simple chicken soup
Very easy for beginners.

Portions will depend on how big of a batch you're making.
4 boneless skinless chicken breasts, cut into strips.
One large onion cut long and thin.
2 carrots chopped.
3 ribs of celery chopped the same size as the carrots.
2-3 cans of chicken broth.
1 can of condensed cream of mushroom soup (optional).
Herbs and spices to taste.

In one large skillet begin sweating the onions while in another pan cook the carrots and celery, both will be cooked on medium/high heat. Add any dried herbs you wish to have in with the carrots and celery. When onions are cooked put aside and start cooking the chicken in the same pan. When carrots and celery on mostly cooked through add the chicken broth. When chicken is finished cooking add that as well as the onions to the soup.

For extra creaminess and flavor add one can of condensed cream of mushroom soup.

Let simmer for at least 10 minutes to let flavors combine and then serve.

Icelandic Pancakes (real recipy! I use it!)

Start with an Egg, maybe two.
Add sugar, about as much as you have egg, beat till light and frothy.
Add flour and milk, a tiny bit of salt, some vanilla essence and baking powder
Stir and keep adding a little milk and/or a little flour until it has the desired consistency. (You yanks might want this a little thicker, I like it as thin kinda like a rich sauce so I can make paper thin pancakes in the special pancake skillet.)
Heat butter 'till melted on the pan you plan to use to fry up the pancakes.
Add butter to batter and stir.

Use a ladle to put batter in the now-hot pan and fry up pancakes (flip when golden) 'til you're out of batter.

Recipy makes 5-50 pancakes depending on how much "stuff" you add and how big/thick your pancakes are.

McEncheese

Basically, Mac and Cheese but the name is a visual joke based on my last name.

1 1-pound bag of elbow macaroni, farfalini, or other small pasta
4 cups broth (I usually use chicken broth)
1 2-cup package shredded cheddar cheese
the Blessed Trinity (garlic powder, onion powder, and paprika)
Parsley and/or Chives

Bring the broth to a boil and season to taste with the Blessed Trinity. Add the pasta. Lower the heat and simmer, stirring often, till the pasta is cooked. It might be necessary to put a lid on the pod to keep too much of the liquid from boiling off.

When the pasta is done, turn off the heat. Dump in the cheese and stir till it's melted and well mixed. Sprinkle the parsley and/or chives over the top and stir again.

I always use dried pasta for this one. It ends up absorbing the flavors of the broth and the Trinity.

Shades, that sounds delicious. :P

Quote from: Miniar on March 12, 2009, 03:47:45 PM
Icelandic Pancakes (real recipy! I use it!)

Start with an Egg, maybe two.
Add sugar, about as much as you have egg, beat till light and frothy.
Add flour and milk, a tiny bit of salt, some vanilla essence and baking powder
Stir and keep adding a little milk and/or a little flour until it has the desired consistency. (You yanks might want this a little thicker, I like it as thin kinda like a rich sauce so I can make paper thin pancakes in the special pancake skillet.)
Heat butter 'till melted on the pan you plan to use to fry up the pancakes.
Add butter to batter and stir.

Use a ladle to put batter in the now-hot pan and fry up pancakes (flip when golden) 'til you're out of batter.

Recipy makes 5-50 pancakes depending on how much "stuff" you add and how big/thick your pancakes are.

My stomach literally grumbled! :)

Birdie that sounds amazing.. if only I could cook.. I don't have the patience :(

Jay

This is a delicious, traditional Peruvian chicken stew in a spicy, nutty cheese sauce. It takes time, but is well worth it! I serve this over boiled white rice and baby yellow potatoes.


INGREDIENTS
2 pounds skinless, bone-in chicken breast halves
1 onion, coarsely chopped
2 carrots, chopped
2 cloves garlic
2 quarts water
1 loaf white bread, crusts removed and cubed
1 (12 fluid ounce) can evaporated milk
1/2 cup grated Parmesan cheese
1/4 cup walnut pieces
1 teaspoon vegetable oil
2 cloves garlic, minced
1 onion, chopped
2 teaspoons aji amarillo chile paste
2 teaspoons ground turmeric
4 hard-cooked eggs, sliced
1/4 cup kalamata olives, pitted and quartered




DIRECTIONS
Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.

Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.

Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.


There you are!  :P


tink :icon_chick:

Not Your Mother Tuna Casserole.
If you hate Tuna Casserole this will change your mind.

INGREDIENTS
One package of Cream Cheese
1/2 Cup Milk.  2% is not recommended.
2 cups Cheddar Cheese
1 Cup Smoke Gouda
1 Can Tuna, packed in water. Drained.
2 Cups Cooked noodles.
2 Cups Bread Crumbs or Crushed Saltines.

DIRECTIONS
In a saucepan, heat cream cheese and milk over a medium heat, until melted.  Add other cheeses , one at a time, and continue to stir till melted.  Stir in Tuna.

Stir cheese mixture into noodles.  Mix well.  Pour into a greased 13x9 pan. Top with Bread Crumbs or Saltines.

Bake at 350 degrees from an hour or until bubbly and lightly browned.  Let set for 15 minutes.

Optional:
1 Cups Cheddar Cheese
1 Cups Mozzarella Cheese
Top with Parmesan Bread Crumbs


Janet

Got this recipe online but I've made it before (is a yummy Polish dish)


Chocolate Babka

NGREDIENTS

    * BABKA DOUGH
    * 3/4 cup milk
    * 1/4 cup butter
    * 2 cups bread flour
    * 2 cups all-purpose flour
    * 2 teaspoons active dry yeast
    * 1/4 cup white sugar
    * 1/4 cup water
    * 1 egg
    * 3/4 teaspoon salt
    * 
    * CHOCOLATE FILLING
    * 5 (1 ounce) squares semisweet chocolate, finely chopped
    * 1 1/2 teaspoons ground cinnamon
    * 1/3 cup white sugar
    * 1/4 cup butter, chilled
    * 
    * STREUSEL
    * 1/4 cup confectioners' sugar
    * 1/4 cup all-purpose flour
    * 1/4 cup butter, chilled
    * 1 egg beaten with
    * 1 tablespoon water for glaze (optional)

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DIRECTIONS

   1. Warm the milk and melt 1/4 cup butter in a glass or ceramic bowl in the microwave for 30 seconds, or on the stovetop in a saucepan. Combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar. Add the water, the milk-butter mixture, the egg, and the salt to the dry ingredients and mix well.
   2. Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.
   3. Make the chocolate filling and the streusel while the dough is rising. For the filling, stir together the finely chopped chocolate, the cinnamon, and 1/4 cup sugar. Cut in 1/4 cup chilled butter with a fork. To make the streusel, combine the confectioners' sugar and 1/4 cup all-purpose flour; cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs.
   4. When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.
   5. Roll out one portion on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet. Repeat with the second piece of dough. Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
   6. Preheat an oven to 350 degrees F (175 degrees C).
   7. Brush the loaves with the egg wash, if desired. Sprinkle streusel on top. Bake the loaves for about 25 minutes, rotating the baking sheets to promote even browning, until the bread is a deep golden brown.

Birdie, The recipe sounds good. I'm not very fond of lamb or any sort of sheep. I was forced to eat alot of mutton as a child. My best recipes cannot be repeated as I didn't write down what I was adding at the time. Many of us have probably just started cooking with what is available. A little of this, a little of that and it turns out good. But then I can't remember how I did it.

K's Kettle Corn

My 19-year-old son came up with this one, based on the kettle corn we get at the local farmer's market.

3/4 cup popping corn
3/4 stick butter
1/4 cup sugar

While the corn pops, melt the butter. When the corn is all popped and the butter is completely liquid, add the sugar and mix completely. Do NOT let the sugar carmelize, or it won't coat the popcorn evenly.

Pour the butter/sugar mixture over the popcorn, stirring to distribute the mixture as evenly as possible.

we ought to bake a sunshine cake...

who'd have thought the only video I could find for this song had adolph hitler singing it??? the internet is a crazy place.

great song though

http://www.youtube.com/watch?v=oxcqRdo6mw0&feature=related#ws (http://www.youtube.com/watch?v=oxcqRdo6mw0&feature=related#ws)

Okay, this is not a dish per se, but...

Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spain's American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich "Pisco Sour." However there is a difference in sweetness and the fruit used between the two countries' piscos. I have posted both recipes so be sure to try the Chilean Pisco Sour as well.

Pisco Sour


Ingredients

3 ounces peruvian Pisco
2 ounces key lime juice (called green lemons in Peru)
1 tablespoon egg white
1 1/2 ounces simple syrup
1/4 cup crushed ice
2-3 drops Angostura bitters

Directions

1. In a blender, combine key lime juice with the egg white.
2. Add simple syrup, pisco, and ice and blend at high speed until frothy.
3. Pour into a sour glass, top with a few drops of bitters and serve.



tink :icon_chick:

Quote from: Pica Pica on March 14, 2009, 08:09:05 PM
we ought to bake a sunshine cake...

who'd have thought the only video I could find for this song had adolph hitler singing it??? the internet is a crazy place.

great song though

http://www.youtube.com/watch?v=oxcqRdo6mw0&feature=related#ws (http://www.youtube.com/watch?v=oxcqRdo6mw0&feature=related#ws)

mmm sunshine ginger cake.

Quote from: Shades O'Grey on March 14, 2009, 06:56:51 PM
K's Kettle Corn

My 19-year-old son came up with this one, based on the kettle corn we get at the local farmer's market.

3/4 cup popping corn
3/4 stick butter
1/4 cup sugar

While the corn pops, melt the butter. When the corn is all popped and the butter is completely liquid, add the sugar and mix completely. Do NOT let the sugar carmelize, or it won't coat the popcorn evenly.

Pour the butter/sugar mixture over the popcorn, stirring to distribute the mixture as evenly as possible.

I want this now!  >:-)

Jay

Here's one for you  :laugh:

I take a burrito size tortilla and place 3 slices of Canadian bacon end to end
Then top that with slices of pepperoni
Add onions, olives, and mushrooms
Top with cheese and zap in the micro for one minute
Sauce is optional. I tend to put mustard with horse radish

Walla! Pizza Burrito  :laugh:

Quote from: Virginia Marie on April 03, 2009, 08:06:59 PM
Here's one for you  :laugh:

I take a burrito size tortilla and place 3 slices of Canadian bacon end to end
Then top that with slices of pepperoni
Add onions, olives, and mushrooms
Top with cheese and zap in the micro for one minute
Sauce is optional. I tend to put mustard with horse radish

Walla! Pizza Burrito  :laugh:

oh man, I have to make this

It's 2:15am and you made me hungry, shame on you :P

I'm a shameless hussy  :laugh: do I get a spanking?

I was going to post another reciept, but I might be told I am no cook.

Quote from: Janet Lynn on April 04, 2009, 12:42:12 AM
I was going to post another reciept, but I might be told I am no cook.

Oh, come on Janet...We're a little scared, but also very curious  >:-)

I attempted to make pizza burritos

we had no tortillas

we did however, have pita bread

open 'em up, chucked some bolognese sauce in there, some grated cheese, pepperoni, ham and onions

nuke in the microwave

wala pita pizza ;D

I'm liking the alliteration

Yummmm  :laugh: That's the nice thing about it....Everyone can make their own. I'm thinking to go with Canadian bacon and Pineapples and a bit of honey tonight. Ah whaka whaka, Hawaiian style  :laugh:

---

Post Merge: April 04, 2009, 08:58:13 PM

---

Uh oh, realizing that she forgot to pick up tortillas and/or dinner rolls at the market, She looks about for what to make...Enter Virginia's Sweet and Sour  Chicken Italiana...(this one takes a bit more effort)

The usual suspects are there...onions, olives, mushrooms, and the Italian herb seasoning grinder. So what does she do?

1st boil a cup of water
Drop in an egg like "egg drop soup"
Add a half cup of rice, stir and simmer
wait a bit for the rice to cook
Add onions, olives, mushrooms, a few beans, pineapple, and honey
Season as desired
Dice up your cooked meat...Chicken, pork, beef,...Kangaroo etc. and add to the rice mix  :laugh:

OO!  Recipes! 

Lately, I've been living on this:

Steamed white rice
butter/margarine to taste
kosher salt/pepper
flax seeds

...It's WAY better than I thought it would be, considering the simplicity of it (I'm poor at the moment, so I have to eat cheap).  Sometimes I microwave a Boca vegan pattie and mush it up then mix it it...Delicious!  And I lost 8 lbs this past week and a half by mostly eating rice.  YAY!

Best chocolate cake EVER!  Black Midnight Cake (Betty Crocker) and my icing recipe

Ingredients

    * 2 1/4 cups all-purpose flour or cake flour (do not use self-rising flour)
    * 1 2/3 cups sugar
    * 2/3 cup cocoa
    * 1 1/4 teaspoons baking soda
    * 1 teaspoon salt
    * 1/4 teaspoon baking powder
    * 1 1/4 cups water
    * 3/4 cup shortening
    * 2 eggs (1/3 to 1/2 cup)
    * 1 teaspoon vanilla

Directions

1. Heat oven to 350 degrees. Grease and flour pans. 13x9x2 or two 9 inch or three 8 inch round layer pans. Measure all ingredients into large mixer bowl.Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan(s).

2. Bake oblong about 45 minutes, layers 30 to 35 minutes or until wooden pick insterted in center comes out clean. Cool.

ICING: (it's the fluffiest icing I've ever seen)

1/2 cup butter/margarine, softened
1/2 cup shortening
4 cups powdered sugar
4 tablespoons cocoa powder
3.5 to 4 tablespoons of milk
2 teaspoons vanilla (I think)

Cream butter and shortening.  Add powdered sugar one cup at a time along with 1 tablespoon of cocoa powder, beating on medium between each.  Add milk.  Beat until fluffy.  Add vanilla.  Beat briefly (just to mix it in evenly).

For regular butter cream, don't add cocoa and use 3 tablespoons of milk.  Everything else is the same.


BISCUITS (not cookies, for all you Brits :P)

This "recipe" is relative.  My grandmother and mother never measured, so I don't measure.  I make a mean biscuit though!

Preheat oven at 400 degrees F.

Self rising flour (just guess...9 heaping spoonfuls in a large spoon should make about 16 biscuits)
a bit of baking powder AND baking soda  (just shake a little in there ;))
shortening (or shortening/butter mix)

mix shortening and flour with your hands until it's even and it sticks together a bit (like if you squeeze and handful and it holds the shape...not as sticky as playdoh, though).

add buttermilk a little at a time until it's a wet-sticky.  It should stick to your hands (basically, it's messy). 

Knead flour into it.  I like to use wax paper with flour on it and then I put some on top until it's mostly not sticky anymore (you don't want it too heavy...as long as the outside isn't sticky, you're good).  Roll it out with a rolling pin (or just flatten it with your hands) until it's about 1/2 inch or so thick.  Use a glass/plastic cup to make biscuits.  Just keep rerolling it out until you use all the dough.

Put cookie sheet in oven with shortening on it.  Let shortening melt.

Take cookie sheet out.  Swipe the biscuits on one side then set them on the other on the sheet (both sides should have shortening on it :D). 

Cook at 400 degrees for 18-20 minutes or until golden brown.  So good...

I love food...

oh yeah...if you don't have buttermilk, just use regular milk and baking powder only.

Jaimey,

When you say "4 tablespoons cocoa powder," do you mean unsweetened baker's cocoa or cocoa drink mix?

Quote from: Shades O'Grey on April 15, 2009, 10:46:02 AM
Jaimey,

When you say "4 tablespoons cocoa powder," do you mean unsweetened baker's cocoa or cocoa drink mix?

Unsweetened.  :)

Jello Ambrosia

Ingredients:

1 Tub Cool Whip thawed
1 package frozen Raspberries thawed
1 package Raspberry Jello
1 cup Shredded Coconut
1 small package Walnuts

Fold last four ingredients into Cool Whip.
Refrigerate for an hour.

Serve cold.  Refrigerate anything left.

Substitutions.
Lime Jello with Pears.
Mixed Fruit without Jello.
Strawberries wit Strawberry Jello.

The lime with pears sounds yummy...and it reminded me of a fruit salad that I make.  Again, I don't measure, but it's really refreshing.

pears
plums
peach
nectarine
(any fruit that is similar to pear or plums works)

Cut into small pieces and add lime juice.  Toss until well coated and keep refrigerated.  I like it better than citrus or apple based fruit salads (I wouldn't add apples, citrus fruit, or grapes).  I generally use fruit that isn't at the peak of ripeness...just before.  I like it crunchy.  It also seems to keep longer. 

I think I'll add coconut the next time I make it.  YUM!

Definitely, my specialty is various Fortune Cookies. I spend my time searching new cookie recipes and have an intensive experiment on it. Fortunately, If we have the celebration like birthday, cookies are in preparation. SEO Services (http://www.computerseo.com/)

Wow!!! You can make fortune cookies? That pretty cool  :)

I wish I could make fortune cookies

Quote from: Janet Lynn on April 04, 2009, 12:42:12 AM
I was going to post another reciept, but I might be told I am no cook.

And what would the reciept (receipt) be for? I was looking for a recipe ::)

I do this every year for a summer family pot luck live music, and whatever party at the end of summer.
And yes "Sparky" is my trade name  (coming to stores in your area soon— Sparky's Marinade)

8 lbs. Sweet & Hot Italian Sausage (4 lbs hot & 4 lbs sweet)
12 Green, Red, Orange, Yellow Bell Peppers (3 each)
6 lg Green Anaheim Chili Peppers
3 lg. Red Onions
6-8 lg. Cloves of Garlic
1 cup diced Scallions
1 cup chopped Basil
5-28 oz cans Diced Tomatoes
1-12 oz. can Tomato Paste
32 oz Red Wine (good quality Cabernet Sauvignon)
3 Tbsp Worcestershire Sauce
1 oz Capers
1/4 cup Sugar
2 tsp Crushed Red Pepper
2 Tbsp Kosher Salt
1 Tbsp Onion Salt
3 Tbsp Fresh ground Pepper
2 Tbsp chopped Cilantro
1 Tbsp Mexican Chili Powder
2 tsp Garlic pepper
1 tsp Ground Cumin
2 tsp Garlic powder

Dice sausage into bite size chunks (approx. 1" sq.) and brown in a large skillet until majority of fat is rendered out and sausage are browned on all sides. Set sausage aside. De-glaze pan with some of the red wine and pour all the sauce from the pan into an 18qt stock pot. Add the sausage to the pot and add the liquid ingredients first making sure the temp is set no higher than med low (just enough to simmer gently). Stir in chopped and diced peppers, onions, etc.,  along with the spices and let simmer on low for at least 6 hours, then ladle off any residual fat from the top and let simmer an additional 6 hours stirring occasionally.

Tip: use 2-3 paper towels to lay over top of pot to soak up the fat, this works better than trying to ladle the fat off.

Feeds small army...

Quote from: Jeatyn on April 04, 2009, 08:17:23 PM
wala pita pizza ;D

I'm liking the alliteration

Peter Piper picked a piece of pita pizza.

Tex Mex Hamburger Helper

1/2 lbs. Hamburger ( 80% lean )
1/2 Italian Sausage or Chorizo
One small can of chopped chilies
1/2 cup white Onion or Vidalia
1/4 teaspoon Chilantro
One box White Cheddar Hamburger Helper.


Saute onion til translucent.  Set aside.
Brown hamburger in onion oil till cooked.
Saute chillies for 3 minutes.  Set aside.
Brown sausage in chili oil till cooked.
Combine hamburger and sausage with chilies and onion.
Add cliantro, if chorizo is not used.
Prepare Hamburger Helper as directed.

Serve with warm cornbread and Real Butter.

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Cornbread

Jiffy Cornbread mix
1 small Can Creamed Corn
1 small Chopped Jalapeno

Prepare mix according to directions, substituting creamed corn for liquid. 
Add jalapeno
Add milk to thin batter
Bake according to directions.

For a crusty cornbread, bake in a cast iron pan.

I repeatedly butchered this recipe until I liked it. Blackstrap Molasses can be hard to find, but it's a great source of iron. Anemics rejoyce!

If you like fluffy bread, or don't have some of the ingredients, try the first set of dry ingredients with the wet ingredients. If you're looking for more nutrition and fiber, and like it more dense, try the second set of dry ingredients instead.

Dry Ingredients #1:
1c whole wheat flour
1/3c brown sugar
1c all purpose flour
1t baking powder
1t ginger
1/2t salt
1/2t baking soda

OR

Dry Ingredients #2:
1c whole wheat flour
1/2c wheat bran
1/3c brown sugar
1/2c all purpose flour
1/4c ground flax seed, or flax seed meal
1t baking powder
1t ginger
1/2t salt
1/2t baking soda

WITH

Wet Ingredients:
1c fat-free yogurt (plain or vanilla)
1/2c blackstrap molasses
1/4c oil
2 eggs

Stir everything together until it's free of lumps, and pour it into an incredibly well greased loaf pan.

Bake for 1hour or longer @ 350(F), until a toothpick comes out clean. It needs to rest in the pan for at least 10 minutes after it comes out of the oven; then about half an hour to cool before you can slice it properly. It really needs to be cooled on a rack; otherwise you should roll it over every 10 minutes or so to keep it from sticking to your counter top like mad.

If you want to skip out greasing the pan, line it with parchment paper and then pour in the mix. It comes out perfect, and you can even use the paper again.

16 slices; nutritional info for dry ingredients #2 (per slice):
140 cals -- 5.3g fat -- 19.9g carbs -- 2.4g fiber -- 3.6g protein -- 17% Iron

Ok heres a Jenny & Alison favourite - also suitable for vegetarians. (as long as you don't object to eating egg).

Jenny & Alison's Chili and Leek Sausages

8 oz pack of breadcrumbs
4 to 6 oz of grated cheese of your choice - The exact amount depends on your own personal choice.
5 medium eggs
3 or 4 well chopped chilis
2 well chopped leeks
herbs to taste (parsley, chives, paprika, taragon, mixed herbs or whatever you fancy)
a little flour

Method

1. To 5 oz of the breadcrumbs add the cheese the choped leeks chopped chilis and herbs in a big bowl and mix well.

2. Carefully separate the white of TWO of the eggs from the yolks. Add the separated yolks to the breadcrumb mixture along with the other three eggs (whites and yolks).

3. Place the separated whites in a  bowl and whip untill just slightly firm. Keep this on one side as we will use it in a moment

4. Mix the breadcrumb, cheese and egg mixture until it forms a firm mixture which you can shape into sausage shapes by hand. (note a bit of experimenting may be needed as sometimes if the breadcrumbs are particularly dry it needs an extra egg - experience will show you what works with your ingredients.)

5. On one plate put out some flour.

6. On another plate put out the remaining 3 oz of breadcrumbs.

7. Shape the sausage mixture and roll the sausages first in the flour, then dip them in the lightly whipped egg white, finally roll them in the breadcrumbs to coat them for cooking.

8. Place them on a plate in the fridge to stand for an hour or more.

9. The finished sausages can be either fried, or for more healthy results place them on a baking tray - drizzle them lightly with a little olive oil and cook them in the oven for 25 minutes turning occassionally. (Gas mark 7 = 425° Fahrenheit  or 218° Celsius)

10. Serve with mango chutney or your own choice of sauces.

Will serve about 3 hungry people.

Enjoy!