Recipe Club

[somethingforkaty]

Thanks heaps for that Di! I was going to post and ask someone for a recipe for an apple pie but i didn't bother because i didn't think anyone would post it!

I will make it when i'm better. Better yet, i will get someone else to make it for me heh heh.

Let's have a pie contest. Everyone mail me your best apple pies

123 Fake St
Mt. Stupidhead

[fathershark]

would you prefer that I e-mail you a close approximation of my sausage role, erm, "recipe"?

[dirtgirl]

you're welcome katy! bon appetit (sp)

[fathershark]

Potassium Nitrate is an ingredient in making fuses, among other things. Here is how you make it:

Materials needed:

-3.5 gallons of nitrate bearing earth or other material
-1/2 cup of wood ashes
-Bucket or other similar container about 4-5 gallons in volume
-2 pieces of finely woven cloth, each a bit bigger than the bottom of the bucket
-Shallow dish or pan at least as large in diameter as the bucket
-Shallow, heat resistant container
-2 gallons of water
-Something to punch holes in the bottom of the bucket
-1 gallon of any type of alcohol
-A heat source
-Paper & tape

Procedure:

- Punch holes on the inside bottom of the bucket, so that the metal is"puckered" outward from the bottom

- Spread cloth over the holes from the bottom

- Place wood ashes on the cloth. Spread it out so that it covers the entire cloth and has about the same thickness.

- Place 2nd cloth on top of the wood ashes

- Place the dirt or other material in the bucket

- Place the bucket over the shallow container. NOTE: It may need support on the bottom so that the holes on the bottom are not blocked.

- Boil water and pour it over the earth very slowly. Do NOT pour it all at once, as this will clog the filter on the bottom.

- Allow water to run through holes into the shallow dish on the
bottom.

- Be sure that the water goes through ALL of the earth!

- Allow water in dish to cool for an hour or so

- Carefully drain the liquid in the dish away, and discard the sludge in the bottom

- Boil this liquid over a fire for at least two hours. Small
grains of salt will form - scoop these out with the paper as they form

- When the liquid has boiled down to 1/2 its original volume let it sit

[back2u]

I used to get that hawian combo from red rooster to satify a hangover as it had the deep fried banana. Which was the greatest hangover remedy ever created aside from keep drinking because you got all your essential fats and vitamins. But as they stopped making the deep fried banana thing I had to come up with my own. So here it is...


------------------------------------------------------------------------
Hangover Remedy

------------------------------------------------------------------------

Ingredients: Some leb or burrito bread, 1 egg (optional) butter/Margerine, Vegemite, and lastly shredded tasty cheese(Girls you can use the plastic low fat stuff if you want)

Method: (Repeat as many times as you feel necessary although more than three can really make you feel bad and Grog log is going to happen way before noon)
Make a scrambled egg(optional)
Spread butter on leb or burrito bread evenly on one side, spread vegemite on leb or burrito bread evenly on one side, sprinkled 3/4 of the spread covered side with tasty cheese(and egg if you were bother to scramble it) making sure to leave one side without the cheese (and egg if you were bothered) like this unsprinkled 1/4sprinkled side3/4.
Now roll it up so that the unsprinkled edge is on the outside, and put it in the oven or Mircrowave for about 1min 30 secs.

let sit for about 1 min otherwise you'll burn your tongue on hot cheese.

Eat

If you can't be screwed doing this with a hangover I recomend either making it before a big night and just preheating it the next morning or eating it cold.
Or you can just get Macca's, I just refuse to eat stuff that is endorced by a transgender clown!

[back2u]

Roasted Vegetable Lasagna

Serves: 6 to 8
Prep: 20 min
Bake: 1 1/4 hr


Garlic-flavor nonstick cooking spray
3 each zucchini and yellow squash (about 6 oz each), sliced in 1/2-in.-thick rounds
3 medium red bell peppers, cored and cut in 1/2-in.-wide strips
1 jar (17 oz) Alfredo pasta sauce
Pasta: 9 no-cook (oven-ready) lasagna noodles
1 1/2 cups bottled marinara sauce
1 1/2 cups (6 oz) shredded part-skim mozzarella cheese
3 Tbsp grated Parmesan cheese

Tip: The lasagna noodles will expand as they bake, so make sure they don’t overlap or touch the edges of the baking dish.

1. Position racks to divide oven in thirds. Heat to 450°F. Line 2 jelly-roll pans with foil; coat foil and a 13 x 9-in. baking dish with cooking spray.

2. Toss vegetables to mix, then distribute evenly between the 2 prepared jelly-roll pans, spreading them into a single layer. Coat vegetables with cooking spray.

3. Roast 12 minutes, switch position of pans and roast 12 minutes longer or until vegetables are tender. Remove from oven; reduce oven temperature to 375°F.<br>
4. Spread 3/4 cup Alfredo sauce over bottom of baking dish. Lay 3 noodles crosswise on sauce (see Tip). Cover noodles with 3/4 cup marinara sauce, then top with 2 cups roasted vegetables. Sprinkle with 1/2 cup shredded mozzarella and 1 Tbsp grated Parmesan cheese. Top with 3 more noodles, the remaining Alfredo sauce, another 2 cups vegetables, 1/2 cup mozzarella and 1 Tbsp grated Parmesan cheese. Finish with layers of remaining noodles, marinara sauce, vegetables, then cheeses.

5. Cover tightly with foil and bake 45 minutes. Uncover; bake 5 minutes longer until noodles are tender.

[back2u]

Chicken Sesame Stir-Fry

Serves: 6

Time: 37 Min

Serve over rice or hokkien.

4 large skinned, boned chicken thighs (about 1 1/4 lb), visible fat cut off, meat cut in 1 1/4-in. pieces
2 Tbsp cornstarch

Sauce:
1/2 cup each reduced-sodium soy sauce and fat-free chicken broth
1 Tbsp cornstarch
1 Tbsp each minced garlic and fresh ginger
2 tsp dark Oriental sesame oil

1 Tbsp sesame seeds
2 tsp oil, preferably canola
1 1/2 lb bok choy, stalks separated and cut crosswise in 1-in. pieces (if using baby bok choy, separate stalks and use whole)
1 red bell pepper, cut in narrow strips
1 can (14 oz) baby corn, ears cut in half if large
1/4 cup sliced scallions

1. Put chicken and cornstarch in a plastic food bag, close bag and shake until chicken is evenly coated.

2. Measure soy sauce, broth and 1/4 cup water in a glass measuring cup. Add remaining Sauce ingredients.

3. Stir sesame seeds in a large nonstick skillet over medium-high heat 1 to 2 minutes until lightly toasted. Remove; set aside.

4. Heat oil in same skillet. Add chicken and stir-fry over medium-high heat 3 minutes or until cooked through and lightly browned. Remove to a serving bowl.

5. Add bok choy and pepper strips to skillet. Stir-fry 2 to 3 minutes until vegetables are crisp-tender.

6. Stir sauce to mix well. Add to skillet with baby corn. Boil 1 to 2 minutes until slightly thickened. Stir in chicken, then pour into serving bowl. Sprinkle with sesame seeds and scallions.

[back2u]

Falafel

Serves: 4

1/2 cup packed parsley
1 large egg
2 tsp ground cumin
2 large cloves garlic
1/4 tsp salt
1 can (19 oz) chickpeas, rinsed
3 Tbsp quick-cooking oats
1 lemon
1 cup (8 oz) plain lowfat yogurt
2 tsp olive oil
4 sandwich-size whole-wheat pitas, warmed, edge cut to expose pocket
2 cups packed spinach leaves
8 slices each cucumber and tomato

1. Process parsley, egg, cumin, garlic and salt in a food processor until parsley is finely chopped. Add chickpeas and oats; process just until chickpeas are finely chopped, not puréed. Shape into four 1/2-in.-thick patties.

2. Stir 1/2 tsp grated lemon peel and 2 Tbsp juice into yogurt.

3. Heat oil in a large nonstick
skillet. Add patties and cook 2 minutes per side or until browned.

4. Stuff into pitas along with spinach, cucumber and tomato. Spoon on yogurt.

[back2u]

Greek-Style Pizza


Serves: 4

Prep: 15 min
Cook: 9 min
Bake: 10 min


This recipe calls for a fully baked pizza crust, sometimes called Italian bread shell. Buy a thin or a thick one.

1 teaspoon olive oil
1/3 cup finely chopped onion
2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
1 pound lean ground beef
1 cup (8 ounces) tomato sauce
1/4 teaspoon each salt and freshly ground pepper
1/4 cup packed fresh mint leaves, cut in shreds (see Cooking Lesson, page 155)
1 packaged fully baked pizza crust, about 12 inches in diameter
3/4 cup (3 ounces) crumbled feta cheese

1. Heat oven to 450°F. Have a large baking sheet ready.

2. Heat oil in a large nonstick skillet. Add onion and garlic and cook over medium heat until tender, about 2 minutes. Stir in cumin and cook 30 seconds or until fragrant.

3. Increase heat to medium-high, add beef and cook, breaking up clumps, 3 minutes or until no longer pink. Drain off fat. Stir in tomato sauce, salt and pepper. Cook 2 minutes or until heated through. Remove skillet from heat and stir in half the mint.

4. Place pizza crust on baking sheet. Top with beef mixture and sprinkle with feta. Bake 8 to 10 minutes until crust is hot. Sprinkle with the remaining mint. Serve immediately.

[back2u]

Mushroom Fettuccine
Serves: 6

1 pkg (12 oz) fettuccine pasta
4 cups broccoli florets
1 each large onion and bell pepper, thinly sliced
2 tsp minced garlic
12 oz fresh mushrooms, preferably a mix of shiitake (stems discarded, caps cut in half if large) and white
3 1/2 cups 1% lowfat milk
3 Tbsp flour
1/4 tsp each salt and pepper
1 cup shredded Jarlsberg cheese
1/4 cup freshly grated Parmesan cheese

Note:
1 oz parmesan has more calcium than 1 cup milk

1. Cook pasta as package directs, adding broccoli for last 3 minutes.
2. Meanwhile coat a large nonstick skillet with nonstick spray. Add onion and bell pepper; sauté until soft. Add garlic; cook 30 seconds. Add mushrooms; sauté 5 minutes or until tender.
3. Whisk milk, flour, salt and pepper in a bowl until blended; add to skillet.
4. Bring to a boil and boil 2 minutes, stirring often. Remove from heat, add cheeses and stir until melted.
5. Drain pasta and broccoli, place in a large bowl, add sauce and toss to mix.

[back2u]

Pizza Dough

Serves: 4

Prep (including dough): 15 min
Grill: 9 min

1 1/2 cups warm water (105°F to 115°F)<br>1 Tbsp extra-virgin olive oil
1 envelope active dry yeast (2 1/4 tsp)
1 tsp sugar
4 cups all-purpose flour
2/3 cup whole-wheat flour
1 1/2 tsp salt

1. To make dough in a food processor: Stir water, oil, yeast and sugar in a small bowl. Let stand 5 minutes or until bubbly. Pulse flours and salt in food processor to mix. With motor running, pour in yeast mixture; process 2 minutes. Remove dough to lightly floured surface and knead briefly (dough may be a bit sticky). By hand: Stir water, oil, yeast and sugar in a large bowl. Let stand 5 minutes or until bubbly. In a medium bowl, stir flours and salt to mix. Add flour mixture to yeast mixture, stirring until a sticky dough forms. Remove to a lightly floured surface and knead several minutes until smooth and less sticky.

2. Shape dough into a ball, place on a lightly floured surface, cover with a kitchen towel and let rest while preparing pizza topping.

Enough for 4 individual pizzas.

Pizza Magherita

1 recipe Pizza Dough (recipe, top), divided in 4 pieces
2 Tbsp extra-virgin olive oil
3 medium tomatoes, sliced; or 2 cups peeled, seeded and chopped plum tomatoes; or 1 can (28 oz) whole tomatoes, drained, seeded and chopped
1 cup shredded fresh mozzarella or Italian Fontina cheese (4 oz)
1/4 cup freshly grated Pecorino Romano cheese
1 clove garlic, minced
1/2 tsp salt
1 cup lightly packed fresh basil leaves

1. Heat grill to high and lightly brush with oil. Lightly dust 2 cookie sheets with flour.

2. On a lightly floured surface, roll each piece of dough into a circle about 1/8 in. thick. Place 2 on each cookie sheet.

3. Grill 2 pieces 1 minute or until undersides are nicely browned. Using tongs, turn dough over and grill 30 seconds or just until undersides stiffen. Return to baking sheet; repeat with remaining dough.

4. Brush pizzas with oil, spread evenly with tomatoes, then sprinkle with cheeses, garlic and salt. Top with basil.

5. Grill, covered, 2 to 3 minutes or until cheese melts, making sure undersides of pizzas don't burn.

[back2u]

Spaghetti & Meatballs

Serves: 4

Prep: 15 min
Bake & Cook: About 20 min
Meatballs:
1 large egg
2 slices white sandwich bread, torn in small pieces
1/4 cup grated Parmesan cheese
2 Tbsp chopped fresh or dried parsley
1 tsp salt
1/2 tsp pepper
2 tsp minced garlic
1 lb lean ground beef

12 oz uncooked spaghetti

Sauce:
2 Tbsp olive oil
3/4 cup chopped onion
1 Tbsp minced garlic
1 can (28 oz) crushed tomatoes in purée<br>1/4 tsp each salt and pepper

Accompaniment:
Grated Parmesan cheese

1. Heat oven to 425°F. Line a rimmed baking sheet with foil (for easy cleanup). Bring a large pot of lightly salted water to a boil.

2. Meanwhile make Meatballs: Lightly beat egg with a fork in a medium bowl. Add remaining ingredients except beef and stir until blended. Add beef and mix with your hands or a wooden spoon until blended. Form into sixteen 11/2-in. balls. Place on prepared baking sheet and bake 12 minutes or until cooked through.

3. Sauce: While Meatballs bake, heat oil in a large saucepan over medium heat. Add onion; sauté 5 minutes or until translucent. Add remaining ingredients, bring to a boil, reduce heat and simmer 8 minutes or until slightly thickened (see Tip).

4. Meanwhile add spaghetti to boiling water and cook as package directs. Drain; return to pot.

5. To serve: Add about half the Sauce to the pasta; toss to coat. Stir meatballs into remaining sauce. Spoon on pasta. Serve with grated cheese.

[back2u]

Thai Chicken Curry

Serves: 4

1/2 Pre-cooked chicken
Nonstick cooking spray
1 medium onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 can (14 oz) unsweetened coconut milk
1/2 cup frozen petite peas
2 tsp red curry paste , or 2 tsp curry powder and
1/8 tsp ground red pepper (cayenne)
1/2 tsp salt
2 cups sliced cooked chicken
1 cup torn basil leaves

1. Coat a large nonstick skillet with cooking spray. Heat over medium heat, add onion and sauté over medium-high heat 3 minutes or until golden.

2. Add bell pepper, cover and cook 4 minutes, stirring occasionally, until onion and pepper are almost tender.


3. Stir in coconut milk, peas, curry paste and salt; bring to a boil. Add chicken; simmer uncovered 1 minute or until sauce is slightly thickened and vegetables are tender. Remove from heat; stir in basil.

[back2u]

Quiche

Serves: 6

Prep: 20 min
Bake: 45 min
Stand: 10 min

3 oz reduced-fat cream cheese (Neufchâtel, from an 8-oz pkg), softened
8 large eggs, at room temperature
1 bag (8 oz) frozen cooked small shrimp, thawed and drained very well
1 cup diced ham
1 cup chopped mixed green, red and yellow bell pepper
1/2 cup shredded pepperjack or taco cheese
1/2 cup shredded part-skim mozzarella or Swiss cheese
1 frozen 9-in. deep-dish pie crust in ready-to-fill pan (from a 12-oz pkg of 2)

1. Heat oven to 400°F.<br>
2. Beat cream cheese in a large bowl with mixer on low speed until smooth. Beat in 2 eggs until well mixed, then beat in remaining eggs until blended.

3. Stir in shrimp, ham, bell pepper and cheeses. Pour into pie crust.

4. Bake 45 minutes or until a tip of a knife inserted near center comes out clean. Let stand 10 minutes before cutting in wedges to serve.

[dirtgirl]

back2U: have you ever considered ringing ABC and offering your services as the latest wed nite chef?