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LETS SHARE RECIPES!!!!!!!!!!! How exciting I'll share mine if you guys share yours!!!!!
I got this killer recipe for custard or "flan" | |
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We just got done with 'Carribean Week' at the resort I work at...I made this out in the lobby for guests waiting in line...
Caribbean Citrus Chicken 6 skinless, boneless chicken breast halves Salt and freshly ground black pepper 1 teaspoon minced garlic 2 tablespoons butter or margarine 2 teaspoons finely shredded lime peel 1/4 cup fresh lime juice 1/2 teaspoon ground ginger 1/4 teaspoon crushed red pepper flakes 2 medium oranges Hot cooked long-grained rice (optional) Additional lime wedges for accompaniment 1. Rinse chicken; pat dry with paper towels. Season with salt and pepper. 2. In a large skillet cook chicken and garlic in butter over medium heat for 8 to 10 minutes or until chicken is tender and juices no longer pink, turning chicken once and stirring garlic occasionally. 3. Meanwhile, in a small bowl combine lime peel, lime juice, ginger, and red pepper; set aside. 4. Peel oranges, removing pith. Reserving juice, cut oranges in half lengthwise, then cut crosswise into thin slices. Add any reserved orange juice and the lime juice mixture to skillet. 5. Place orange slices on top of chicken. Cover and cook for 1 to 2 minutes our until heated through. 6. To serve, spoon any reserved drippings over chicken. Serve with cooked rice and additional lime wedges for accompaniment, if desired. | |
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Nikster said: We just got done with 'Carribean Week' at the resort I work at...I made this out in the lobby for guests waiting in line...
Caribbean Citrus Chicken 6 skinless, boneless chicken breast halves Salt and freshly ground black pepper 1 teaspoon minced garlic 2 tablespoons butter or margarine 2 teaspoons finely shredded lime peel 1/4 cup fresh lime juice 1/2 teaspoon ground ginger 1/4 teaspoon crushed red pepper flakes 2 medium oranges Hot cooked long-grained rice (optional) Additional lime wedges for accompaniment 1. Rinse chicken; pat dry with paper towels. Season with salt and pepper. 2. In a large skillet cook chicken and garlic in butter over medium heat for 8 to 10 minutes or until chicken is tender and juices no longer pink, turning chicken once and stirring garlic occasionally. 3. Meanwhile, in a small bowl combine lime peel, lime juice, ginger, and red pepper; set aside. 4. Peel oranges, removing pith. Reserving juice, cut oranges in half lengthwise, then cut crosswise into thin slices. Add any reserved orange juice and the lime juice mixture to skillet. 5. Place orange slices on top of chicken. Cover and cook for 1 to 2 minutes our until heated through. 6. To serve, spoon any reserved drippings over chicken. Serve with cooked rice and additional lime wedges for accompaniment, if desired. MMMMM! I love this recipe...ive done this before | |
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My Problem, is I am a cook, among other things I love to do. I love cooking, and I would love to "share recipes" unfortunally, I don't really have any. Rather I know cooking tricks. Maybe I could "write" down my recipe ideas down, but then I would have to name them and what not. News: Prince pulls his head out his ass in the last moment.
Bad News: Prince wasted too much quality time doing so. You have those internalized issues because you want to, you like to, stop. | |
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Help! Is it possible to make a tagliatelli dish with beef mince? I could do with some help and advise on this one. [Edited 4/6/06 3:26am] | |
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MickG said: My Problem, is I am a cook, among other things I love to do. I love cooking, and I would love to "share recipes" unfortunally, I don't really have any. Rather I know cooking tricks. Maybe I could "write" down my recipe ideas down, but then I would have to name them and what not.
I'd like to hear some of your tips, if you'd care to share. I love cooking too, although it is only a hobby with me. I'll start off with a tip of my own : Cooking venison steak : Always wash and dry the steaks before cooking. Create a 'rub' consisting of olive oil, salt and pepper, and herbs of your choice and rub in to the steaks before cooking. I usually put crushed juniper berries, thyme and oregano into mine. Heat a pan to 'very fucking hot' before cooking. Cook the steaks 2 at a time, turning every minute, 6 minutes total for rare, 8 minutes total for well done. Do not be tempted to cook the steaks for any longer - you'll ruin them When cooked wrap them in tin (aluminium) foil and let them rest for 10 minutes. The steaks will continue to cook the rest of the way in the foil. If you're cooking more than 2 steaks remember that the first one's you cooked may go cold before you're finished, so after they've had their 10 minute rest stick them in a warm oven (no more than 130c) still wrapped in the foil. While the steaks are resting add a cup of good red wine (none of your cheap shit) to the juices in the pan, add a couple of spoonfuls of cranberry sauce. Boil the shit out of it until it is reduced to about 1/3 of it's original volume. Serve the steaks and pour your delicious red wine and cranberry sauce over them. My personal preference is to serve the venison with asparagus spears and baby new potatoes. Lemmy, Bowie, Prince, Leonard. RIP. | |
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JDINTERACTIVE said: Help! Is it possible to make a tagliatelli dish with beef mince? I could do with some help and advise on this one.
[Edited 4/6/06 3:26am] Just make a standard bolognaise and use tagliatelli instead of spaghetti. Lemmy, Bowie, Prince, Leonard. RIP. | |
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Ab's Tossed Salad:
1) IstenSzek | |
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'Energy cannot be created or destroyed, it can only be changed from one form to another.'- Einstein
Dance on beautiful one | |
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this stuff is AWESOME:
NORTH AFRICAN STEW
2 cups water 1 cup couscous 1 medium onion, chopped 1 green bell pepper, seeded and chopped 1 can (14.5 oz) ready-cut tomatoes, undrained 2 cans (15 oz each) chickpeas, rinsed and drained 1 pkg (8oz) shredded carrots 2 cups frozen peas, thawed 1 cup raisins 2 tablespoons ground cumin 2 tablespoons paprika 1 tablespoon ground cinnamon 1. bring the water to a boil in a medium saucepan over high heat. Stir in the couscous and bring to a boil again. Reduce the heat to low, cover the pan and cook for 2 minutes, or until all the water has been absorbed. Remove from the heat. Fluff with fork. Cover and allow to stand for 5 minutes. 2. Combine the onions, peppers and tomatoes in a large saucepan. Cover and simmer over medium heat until the onions are soft and translucent. Add the chickpeas, carrots, peas, raisins, cumin, paprika and cinnamon. Mix well. Simmer for 5 minutes. 3. Serve the vegetable mixture over couscous. | |
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Anx...will you post the recipe for cucumber soup? | |
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applekisses said: Anx...will you post the recipe for cucumber soup?
do i have a recipe for cucumber soup? | |
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Anx said: applekisses said: Anx...will you post the recipe for cucumber soup?
do i have a recipe for cucumber soup? Um...I thought you did... http://www.prince.org/msg/100/184020 | |
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applekisses said: Anx said: do i have a recipe for cucumber soup? Um...I thought you did... http://www.prince.org/msg/100/184020 oh lord. no, i was talking about cucumber WATER. and i still haven't found a good recipe for it! i tried once, and it came out like a kind of cucumber-ade. nasty. | |
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Anx said: applekisses said: oh lord. no, i was talking about cucumber WATER. and i still haven't found a good recipe for it! i tried once, and it came out like a kind of cucumber-ade. nasty. Nooooo! This is what you said... "Let me tell you, you don't have to be a woman to enjoy the company of a nice big, fat cucumber. why, once i took one in my hands and pushed it right into my food processor and made a yummy cold summer cucumber soup. great with light rye bread!" Were you only joshing? | |
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applekisses said: Anx said: oh lord. no, i was talking about cucumber WATER. and i still haven't found a good recipe for it! i tried once, and it came out like a kind of cucumber-ade. nasty. Nooooo! This is what you said... "Let me tell you, you don't have to be a woman to enjoy the company of a nice big, fat cucumber. why, once i took one in my hands and pushed it right into my food processor and made a yummy cold summer cucumber soup. great with light rye bread!" Were you only joshing? only joshing. | |
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Anx said: applekisses said: Nooooo! This is what you said... "Let me tell you, you don't have to be a woman to enjoy the company of a nice big, fat cucumber. why, once i took one in my hands and pushed it right into my food processor and made a yummy cold summer cucumber soup. great with light rye bread!" Were you only joshing? only joshing. I'll see what I can google up | |
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Cold Cucumber Soup
2 large cucumbers, peeled, seeded, and grated with a box grater or food processor 1 finely minced garlic clove a half-palmful of minced, fresh dill 2 big wooden spoonfuls each (roughly 2/3 cup each): Russian-style (thick) sour cream and Greek whole-milk yogurt (like Fage brand, available at Trader Joe's) 1/2 box organic free-range chicken broth salt and white pepper (if you have it, black if you don't) to taste Combine all ingredients, stir to blend, and chill. Serve topped with any of the following (or combination thereof): chopped cucumber, fresh dill or mint, a dollop of sour cream or yogurt, diced avocado, snipped chives or green onions. Serves four. | |
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Ex-Moderator | applekisses said: Cold Cucumber Soup
2 large cucumbers, peeled, seeded, and grated with a box grater or food processor 1 finely minced garlic clove a half-palmful of minced, fresh dill 2 big wooden spoonfuls each (roughly 2/3 cup each): Russian-style (thick) sour cream and Greek whole-milk yogurt (like Fage brand, available at Trader Joe's) 1/2 box organic free-range chicken broth salt and white pepper (if you have it, black if you don't) to taste Combine all ingredients, stir to blend, and chill. Serve topped with any of the following (or combination thereof): chopped cucumber, fresh dill or mint, a dollop of sour cream or yogurt, diced avocado, snipped chives or green onions. Serves four. Can you make it w/a veggie broth instead I wonder? |
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CarrieMpls said: applekisses said: Cold Cucumber Soup
2 large cucumbers, peeled, seeded, and grated with a box grater or food processor 1 finely minced garlic clove a half-palmful of minced, fresh dill 2 big wooden spoonfuls each (roughly 2/3 cup each): Russian-style (thick) sour cream and Greek whole-milk yogurt (like Fage brand, available at Trader Joe's) 1/2 box organic free-range chicken broth salt and white pepper (if you have it, black if you don't) to taste Combine all ingredients, stir to blend, and chill. Serve topped with any of the following (or combination thereof): chopped cucumber, fresh dill or mint, a dollop of sour cream or yogurt, diced avocado, snipped chives or green onions. Serves four. Can you make it w/a veggie broth instead I wonder? I'm sure of it! | |
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MickG said: My Problem, is I am a cook, among other things I love to do. I love cooking, and I would love to "share recipes" unfortunally, I don't really have any. Rather I know cooking tricks. Maybe I could "write" down my recipe ideas down, but then I would have to name them and what not.
That's kinda what I do too, other than specific stuff I have to know for my job. When I cook at home it's always "a little of this, a little of that. If I'm out of that, use more of this instead and it will be fine" | |
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applekisses said: CarrieMpls said: Can you make it w/a veggie broth instead I wonder? I'm sure of it! Yes, m'am! I've done a version of this with veggie broth for vegetarian loved ones and they really like it. If they don't mind the addition of yougurt, you should add enough of it to give the soup a creamy consistency; it really is a nice compliment to the taste of the cucumbers... | |
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Imago said: Ab's Tossed Salad:
1) IstenSzek hahahahahahahahahahahahahhaha | |
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