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Old 08-25-2004, 10:30 AM   #121
Clytie
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*stomach growls* never read the recipe thread on an empty stomach!
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Old 08-25-2004, 04:09 PM   #122
priceyfatprude
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Quote:
Originally posted by zenbabe
is a cuke a cucumber? If not, what the hell is it?
Yes, a cuke is a cucumber. Sorry.

This is a Greek dish, in honor of the Olympics.

Last edited by priceyfatprude : 08-25-2004 at 04:25 PM.
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Old 08-25-2004, 11:29 PM   #123
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Rimmer's Easy Enchilada's

What you need

Ground Beef/Turkey
Taco Seasoning Mix
1 Big Ass White Onion
2 cans Enchilada Sauce (go with old el Paso)
2 bag's shredded cheese
Flour Tortillas
Sour Cream
2 jalapeno peppers
1 tomato

Pre-heat oven to 350

Some sort of baking dish

Brown meat in skillet with taco seasoning and half of the onion (I like it well done but it's up to you)
In a separate skillet heat tortillas so they begin to soften (20 -30 seconds)
Take warm tortilla and place meat, cheese and roll and place the in baking dish of your choice. Be sure and place the open side of the tortilla facing the bottom to ensure that they don't fall apart
Repeat
If you run out of meat then go crazy and make some with cheese (but don't use it all you'll need more later)
Once you are finished and the baking dish is full pour the enchilada sauce over tortilla's. I like to put in a lot but make sure to put enough so that the bottom of the baking dish is covered.
Then sprinkle remaining cheese and onion over the top

Place in oven heated to 350 for 30 minutes
Let cool for about five minutes and place a dollop of sour cream, diced tomato and fresh sliced jalapeno's on top
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Old 09-03-2004, 04:50 AM   #124
priceyfatprude
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Angry

Quote:
Originally posted by priceyfatprude
Chicken Souvlaki

4 cups cubed or shredded cooked chicken
2 large cukes (some losers call them CUCUMBERS ), peeled, seeded & cut into 1/2 inch cubes (about 3 cups)
2 green onions, (use both white & green parts, chopped to make 1/4 cup)
8 pitted kalamata olives
2 cups grape tomatoes, halved, or 2 large tomatoes, chopped
1/2 cup plain yogurt
1/2 cup pre-crumbled feta cheese
black pepper
1/4 cup chopped fresh parsley or mint (or both)

Place chicken, cukes, onions, olives and tomatoes in large serving bowl. Stir to combine. Place yogurt and feta in a small bowl & whisk together or throw in the blender about 30 seconds for a creamier dressing. Pour yogurt dressing over chicken mixture & stir just to coat. Sprinkle pepper & parsley or mint on top. Serve w/wedges of pita bread. Makes 6 servings.
Do not make this w/o the onions.
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Old 09-10-2004, 03:03 AM   #125
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bump
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Old 09-10-2004, 03:10 AM   #126
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Dude. You rock.
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Old 09-10-2004, 03:27 AM   #127
priceyfatprude
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Pricey Fat Chili

1 package Jennie-O ground turkey (7% fat, not the kind in the roll)
1 onion, chopped
1 green pepper, chopped
1 can diced tomatoes (no salt added)
3 small cans tomato sauce (no salt added), and the water it takes to rinse them (no more than a can)
1 can kidney beans, drained & rinsed off
chili powder, to taste
red pepper flakes, to taste
cayenne pepper, to taste

In a large frying pan, sprinkle some chili powder. Crumble the meat in your hands before putting in the pan. Brown the turkey as best you can, it will end up gray. Halfway through this process, sprinkle lightly w/the cayenne and red pepper flakes, and add the onions. About the cayenne & red pepper flakes: YOU CAN ALWAYS PUT MORE IN, BUT ONCE IT IS IN, YOU CANNOT REMOVE IT. So use a light hand w/the cayenne. Chop up the turkey with your spatula as it's browning (graying?), because otherwise you'll have big chunks, and no one likes that. Add the green pepper after the meat has been chopped to your liking.

When the meat is mostly gray, drain off the fat. You will lose some spices, that is ok. Open tomatoes, beans, and tomato sauce, mix together in a large saucepan. Add chili powder & a bit of cayenne. Transfer meat/onion/pepper mixture into the same pan, mix well. Add some more chili powder and cayenne. Simmer for 45 min.

Serve over cooked macaroni noodles.
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Old 09-10-2004, 03:32 AM   #128
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Here's an easy, GOOD, midwestern side dish:

1 package cream cheese (fat-free if you like)
1 can whole corn, drained
1 can creamed corn
1/2 cup salsa of your liking
chopped jalapenos to taste
salt & pepper to taste

Combine all in bowl, heat in microwave until melted, combined, & hot

Serve with tortilla chips
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Old 09-10-2004, 03:34 AM   #129
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OMG! That sounds so wonderful.
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Old 09-10-2004, 05:22 AM   #130
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Quote:
Originally posted by GatsbyGirl
Here's an easy, GOOD, midwestern side dish:

1 package cream cheese (fat-free if you like)
1 can whole corn, drained
1 can creamed corn
1/2 cup salsa of your liking
chopped jalapenos to taste
salt & pepper to taste

Combine all in bowl, heat in microwave until melted, combined, & hot

Serve with tortilla chips
I am gonna try that. It is my cooking speed this week.
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Old 09-10-2004, 08:20 AM   #131
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PFP or anyone for that matter.

I need to ask a question.

Why do we drain and rinse the kidney beans?
Doesn't the juice have flavour and nutrients in it?
I've always used the juice from the can in my cooking.
I figured, more liquid and more flavour. Am I mistaken?
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Old 09-10-2004, 09:02 AM   #132
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Fat free banana bread recipe:

Liquidise three bananas and 2 eggs. Stir in 2 cups flour, 3/4 cup sugar and a 1/4 tsp of bicarbonate of soda.

Bake at 160 C (sorry, you'll have to convert, but generally a cool oven) for 1 hour 10 minutes for a loaf tin or 15 - 20 minutes for muffins.
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Old 09-10-2004, 01:58 PM   #133
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Quote:
Originally posted by Aphrodite
PFP or anyone for that matter.

I need to ask a question.

Why do we drain and rinse the kidney beans?
Doesn't the juice have flavour and nutrients in it?
I've always used the juice from the can in my cooking.
I figured, more liquid and more flavour. Am I mistaken?
Someone else could probably answer this more elegantly, but this is how I understand it:

There are lots of little rules to cooking that aren't contained in any one cookbook. Most cookbooks only contain a few of the necessary rules, because they assume that the people buying them will have picked up a lot through experience. Some examples:

- If the recipe says to add something to boiling water, really wait 'til the water boils. Throwing the item in the pot with water and then boiling them together will not yield the desired results.
- Substitution is a very tricky thing. Powdered sugar for granulated sugar, for instance. Go way out of your way to avoid substitution for anything that doesn't say "optional."
- If you're planning on roasting meat in the oven without using a roasting rack, the roast won't turn out the way you hope, because you won't be able to baste it properly and it'll cook unevenly.

etc. etc. People who like cooking think these things are commonsensical, but for people who don't like cooking, they aren't. Anyway, regarding things canned and stored in fluid, a good portion of the time the fluid is not fit for consumption; it's fit for preserving. There are a few exceptions to this rule, like the juice cherries is canned in. But most of the time, it's kinda gross in taste or consistency or both, and you will have a much harder time flavouring your dish nicely to get rid of the grossness.
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Old 09-10-2004, 02:15 PM   #134
Clytie
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chili cheese dip
1 pkg cream cheese
1 can chili (can be homemade)
2 cups cheddar cheese

spread cream cheese into the bottom of a pan. chili spread on top of that. cover with cheese. heat in oven 300 degrees for 5 -10 min until cheese is melted. serve warm with tortillas or chips

bean dip
1 large can refried beans
fresh tomatoes;diced
green onions;sliced
2 cups mexican mix cheese
sourcream
1 chicken breast; cooked and finely chopped
taco seasoning mix

mix taco seasoning with beans and spread into the bottom of the pan. cover with chicken. top with cheese. heat in oven 300 degrees for 5 -10 min until melted. top with sour cream tomatoes and onions. serve immediately with tortillas or chips
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Old 09-10-2004, 02:22 PM   #135
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Another alternative to a rack is to cook your meat in either wine or, believe it or not, tea. This yields the tender "fall apart" kind of roast for ham, pork, etc.. or very juicy roast for beef. My experience is that the liquid in the bottom evenly distributes throughout the whole roast, dunno why though. And I typically cook it in 1/3 to 1/2 a bottle of wine (my mom uses tea), so the roast is a little island in the liquid and then tin foil or a lid over the top to keep in the moisture. It offers a very pleasing end result.
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