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Old 01-06-2005, 05:49 AM   #301
trisherina
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Please, zen, make me happy and write a cookbook.
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Old 01-06-2005, 06:02 AM   #302
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Quote:
Originally Posted by trisherina
I've seen you describe this dodge before. Are people really this gullible, even in this enlightened age of Food TV?
It is always a hit!!

The sensory overload is like no other.



It takes 5 minutes to make!!!!!!!
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Old 01-06-2005, 06:04 AM   #303
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Quote:
Originally Posted by trisherina
Please, zen, make me happy and write a cookbook.
the one thing I snaked from my gram's house..after it had been scavanged through by all the other realatives was a cookbook that my grams had published with a bunch of her receipes in....

so stoked!
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Old 01-07-2005, 02:52 AM   #304
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Quote:
Originally Posted by trisherina
Sod off, and go florentine something in a radical oven.

Best Ever Florentines (Another snakily modified recipe)

3 1/2oz butter
1/2 cup sugar
1/4 pound slivered almonds
2 tbs sultanas
2 tbs dried apricots
2 tbs Craisins (dried cranberries - the only good thing to come out of flying United)
1/4 pound chocolate


Melt butter, add sugar, boil for one minute. Stir in all the ingredients except the chocolate. Line a baking tray with well greased baking paper and press the mixture into egg rings (trust me, this is the best and easiest method and makes nice, round Florentines). Bake at 350F for 10 minutes or until golden brown.

When you remove the tray from the oven, immediately remove the egg rings (if you don't do it now, the rings will stick to the biscuits) and leave the florentines to cool. Then peel off the baking paper (don't try it before they are completely cool or your biscuits will fall apart). Paint the flat side with melted chocolate. Leave to set.

Makes about 12.
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Old 01-07-2005, 03:04 AM   #305
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I am currently trying to hunt down a good sweet and sour sauce recipe.
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Old 01-10-2005, 09:23 PM   #306
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I wanted to show you a pic of my skewers but my camera card picked this moment to act up. So, picture:

- green grape
- raspberry
- chunk of canteloupe
- chunk of seedless watermelon
- cube of Havarti
- cube of cheddar

All that out-of-season fruit in the frozen North, plus cheese: somewhere between twenty and thirty dollars. Bringing something to a party that people will actually consume: PRICELESS!
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Old 01-10-2005, 09:29 PM   #307
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Another reason why we need to get the hell outta here and down to Edmonton, accessible fruits! Yeah, we still get fresh fruits and veggies up here but it's a major hunt for them. If I want really good stuff I have to go REALLY early on Monday mornings to the Superstore and then I have hope.
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Old 01-10-2005, 09:36 PM   #308
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Quote:
Originally Posted by Zaftig
I am currently trying to hunt down a good sweet and sour sauce recipe.
small onion, chop

put tablespoon of oil in frying pan and put onion bits in, fry

add 1/2 teaspoon of djahe (ginger powder)

add 1 tablespoon of sambal (or something else that's very spicy)

add 1 tablespoon of vinegar

6 tablespoons of ketchup

2 tablespoons of ketjap manis (i have no idea what that's called in english)

2 big tablespoons of brown sugar

1/4 litres of water

1 tablespoon of maizena (no idea what that is in english, it binds the sauce)

stir stir stir and eat!
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Old 01-10-2005, 09:38 PM   #309
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When I figure out what ketjap manis is I will go for it!

I have a feeling maizena MIGHT be like cornstarch?

Anyone have any clues?
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Old 01-10-2005, 09:46 PM   #310
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Yep, cornstarch. As for ketjap manis:

http://www.recipesource.com/ethnic/a...0/rec0061.html
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Old 01-10-2005, 09:47 PM   #311
Frieda
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ehh yes i think maizena is cornstarch..

ketjap is a sauce made from hot peppers, ginger, brown sugar, garlic and onions.. it's dark brown and has a very weird taste. it's indonesian. they sell it in jars here everywhere in supermarkets..

maybe you can try and asian store?
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Old 01-10-2005, 09:48 PM   #312
Frieda
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oh cool smarty found it

bit different ingredients though than i'm used to.. but maybe we're having the dutch kind here
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Old 01-10-2005, 11:41 PM   #313
priceyfatprude
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Quote:
Originally Posted by trisherina
I wanted to show you a pic of my skewers but my camera card picked this moment to act up. So, picture:

- green grape
- raspberry
- chunk of canteloupe
- chunk of seedless watermelon
- cube of Havarti
- cube of cheddar

All that out-of-season fruit in the frozen North, plus cheese: somewhere between twenty and thirty dollars. Bringing something to a party that people will actually consume: PRICELESS!
You rule!!!
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Old 01-18-2005, 03:23 PM   #314
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Italian Ghoulash. (boo!)

2 eggplants, slices & cubed
1 onion, chopped
2 cans salt free tomatoes, w/their juices
1 bag fresh spinach leaves
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 container (16oz) sliced fresh mushrooms
5 cloves of garlic, crushed
chicken broth & olive oil
seasoned pepper to taste
crushed red pepper flakes to taste
parsley flakes, to taste
italian seasoning, if you want
salt, if you want. you *****.

Pour chicken broth into stockpot, saute onions in it til they're clear, throw garlic in there while this is happening. Add rest of ingredients gradually, let simmer on low for a good 30 min or until most of the veggies have cooked down.

Serve over noodles or rice & sprinkle with parmesan cheese. Can also throw in a chicken breast or two, shrimps, tofu, beef, etc. But this is the basic veggie slop recipe.
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Old 02-20-2005, 12:11 AM   #315
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Chicken with Avocado and Mushrooms

1 dark-skinned California avocado (Haas), peeled and cubed (or more if you like)
1 tablespoon lemon juice
2 (2 1/2 pound) chickens, cut into serving pieces
Salt and freshly ground pepper
1/4 cup butter

Sauce
3 finely chopped shallots
3 tablespoons cognac
1/3 cup dry white wine
1 cup whipping cream
2 cups sliced fresh mushrooms
3 tablespoons butter
1 cup chicken stock
Chopped fresh parsley, for garnish

Sprinkle avocado with lemon juice. Cover and refrigerate.

Season chicken with salt and pepper.

In a large heavy skillet, over low heat, heat 3 to 4 tablespoons butter and sauté chicken until juices run yellow when it is pricked with a fork, about 35 to 40 minutes. Use two skillets if necessary, adding more butter as needed. Transfer cooked chicken to a serving dish. Cover loosely with aluminum foil. Keep warm in a 300 degree F oven for 15 minutes, while preparing sauce.

Sauce: Add shallots to skillet. Cook over medium heat, stirring and scraping sides and bottom of pan with wooden spoon. Add cognac and wine and bring to a boil. Boil until mixture has almost evaporated. Add cream and boil 5 minutes longer.

In a saucepan over high heat, sauté mushrooms in butter.

Add chicken stock to cream mixture. Cook over medium heat, stirring constantly, until thick. Add the mushrooms, remaining cognac and avocado cubes. Stir until well blended. Pour over chicken. Sprinkle with parsley. Enjoy!

Serves 6 to 8.
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