Homie's Meatballs Mild and smooth Homam Al-Attar Dried red chili Day dreaming while I was hungry Main course This is an improvisation with ground veal making the best meatballs ever in exsistance. Takes a little bit of Italian herbs, a little bit of parmasan cheese, and lots of love to make the ultimate meatballs ever made!!! ground veal, basal, oregano, 1 egg, bread crumps, wheat germ, tomato paste, diced tomatoes, bay leaves, fresh Italian parsley, garlic, olive oil, green peppers, portabella mushrooms, parmasan cheese, garlic powder, salt & black pepper In a bowl, mix the ground veal with bread crumps, a little olive oil, garlic powder, s&p, wheat germ, the egg, a table spoon of basal, oregano, and parmasan cheese. Mix or blend until mixture is firm and thoroughly integrated. Make into balls and place on some flour so not to stick with each other. Heat a pan, brown the meatballs, make your favorite tomatoe sauce (Use bay leaves and fresh parsley), and throw them in. Let simmer for a minimum of 2 hours. Enjoy ;) Pineapple Chicken mild Geoffrey King Ginger cooks.com Main course Tasty chicken with a sweet pineapple flavored sauce 2 whole chicken breasts, skinned & split 1 tbsp. brown sugar 1/4 tsp. ginger 1 tbsp. soy sauce 8 oz. can pineapple rings in its own juice, drained, reserve juice In shallow dish combine brown sugar, ginger, soy sauce and reserved pineapple juice; mix well. Pound chicken breasts until 1/4". Place chicken breasts in marinade, turning to coat all sides. Cover, refrigerate 45 minutes. Drain breasts, reserving marinade. Grill 8 to 10 minutes, turn once, brush with marinade. Place pineapple rings on grill. Brush with marinade. Or broil 4" to 6" from heat 8 to 10 minutes. Breaded Chicken Mild Emmanuelle McCullough-Murray Parsley, Paprika null Main course Easy to make, can be made in advance. Flavourful batter and chicken stays moist. 1/4 cup oil & vinegar dressing. 2 lbs chiccken thighs deboned. 1/3 cup grated parmesan. 1/3 cup breadcrumbs. 2 tsps. parsley flakes. 1/2 tsp paprika. 1/2 tsp salt. 1/4 tsp pepper. pour salad dressing in a large bowl. add the chicken parts ot the dressing, coating well. cover and chill about 4 hours or overnight. Turn chicken in dressing occasionally. Combine parmesan cheese, breadcrumbs, parsley flakes, paprika, salt and pepper in a shallow bowl.Roll chikcen one pice at a time in the crumbs, then place chicken in a greased 9 x 13 baking pan or on a cookie sheet. Spoon the excess dressing over the chicken. Bake at 350 degrees for 1 hour or until thickest piece is done. Chicken Fried Rice Bland Aaron Yukit 100737140 Dried red chili Tang's China House Main course This is a chinese main course. This recipe I learned from cooking at a restaurant. It has a taste of onions with rice and chicken. 2 cups day old steamed rice 1 1/2 cups grilled chicken green onion 2 eggs 1 tbs soy sauce 1 tsp kosher salt 1 tsp msg 1/4 veg oil heat wok and pour in veg. oil, when oil is heated scramble egg. Add cold rice. Add grilled chicken, green onion, Let heat. Mix together, then add salt, msg, then add sweet soy sauce. Mix together until rice is well browned. Sunshine Toast Medium Nicolas Lessard Butter http://allrecipes.com/Recipe/Sunshine-Toast/Detail.aspx Breakfast This is a quick easy recipe, for lovers of fried eggs on toast. It's a clever twist on usual friedeggs. 2 tablespoons butter, divided 1 slice bread 1 egg salt to taste Melt 1 tablespoon butter in a small skillet over medium heat. Using a glass or cookie cutter, create a hole in the middle of the bread, removing the center so it is perfectly circular. Butter the bread lightly on both sides and lightly fry it on one side, and then turn it over. Crack the egg into the hole in the middle of the bread and fry quickly. Be careful that the bread does not burn. Serve warm. Crab Wontons Not Spicy Blake Mesdag null Mother Appetizer This recipe is for a crispy chinese wonton filled with flavourful Crab, Chives and Cream cheese. It is best served as an appetizer, but can also be served as a main course if prepared in large quantities. Crab Meat Cream Cheese Philo Squares Chives Blend Crab Meat, Cream Cheese and Chives together into a puree. Spoon portions of the mixture into the centre of philo squares and fold the center of each side in and upward to form somewhat of a flower shape. The wontons can be baked or fried at 400 Degrees Fehrenheit until the outsides are golden brown or lightly brown. Best when provided with a side on plum or sweet and sour sauce. Chicken Youghurt Curry bland Mohammed Khoory ginger, garlic United Arab Emirates Main Course A delicious curry consisting of Youghurt and chicken. Best served with white rice. 1 Half (or full) chicken, 1 medium sized red onion, 2 pieces of garlic, a little bit of ginger, 1/4 teaspoon yellow powder, 1/4 teaspoon chili powder, a little bit of salt (to taste), a small bucket of youghart, 1 potato Cut the chicken. Wash the chicken properly. Remove teh stomach and blood. Fry the onions until brown (or soft) on normal fire. Mash the garlic and add. Add the ginger. Add the yellow powder and Chili powder. Cut the potato into small 2cm cubes and add. Add the pieces of chicken and lower the fire. When the chicken is done, add all of the youghurt and switch off the fire. Good Night Waffle Recipe Mild Toby Murray None www.weeklybugle.com Breakfast Most of the mixing for this Belgian waffle recipe is done the night before. In the morning, just mix in the eggs, vanilla extract and a pinch of baking soda while the waffle maker is heating. Leftover batter may be covered and kept in the refrigerator for up to 3 days. Heat your waffle maker in the morning, stir the batter and have a freshly-baked Belgian waffle for breakfast. 1/2 cup lukewarm (105°F) water 1 tablespoon granulated sugar 2 1/4 teaspoons active dry yeast (1 yeast packet) 2 cups whole milk, warmed (about 105°F) 1/2 cup unsalted butter, melted and cooled 1 teaspoon salt 2 cups all-purpose flour 2 large eggs, lightly beaten 2 teaspoons vanilla extract 1/4 teaspoon baking soda Preparing the Belgian waffle recipe before baking. The night before, or at least 8 hours before baking, combine the warm water, granulated sugar, and yeast. Let stand 10 minutes, until foamy. Stir in the warm milk, melted butter, and salt. Beat in the flour until smooth (this may be done using a hand mixer on low speed). Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the counter top - do not refrigerate. For best results, do not open the waffle maker during cooking of the Belgian waffle recipe. Doing so will offset the timing mechanism. While the waffle maker is heating, stir the eggs, vanilla extract, and baking soda into the batter. Measure out enough batter for your waffle maker and pour into the preheated waffle maker. Use a heat-proof spatula to spread the batter evenly over the grids. Close lid and bake the Belgian waffle in the waffle maker until it indicates the waffle is done; in professional waffle makers, this is usually indicated by a light, a tone sounding, or both. Remove waffle and repeat until the desired number of Belgian waffles has been made. Cover remaining batter and place in the refrigerator for up to 3 days. Waffles may be kept warm in an oven at low-heat (200°F). Place Belgian waffles on a cookie sheet on a rack in the warm oven. Serve with whipped cream, fruit, jam, powdered sugar, or a warm fruit syrup. Fried Rice Not Hot Hsin-Yi Chiang None Chinese recipe Main course Fried rice is healthy, one dish meal. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice. 2 green onions, chopped2 large eggs 1 reaspoon salt1/ 2 teaspoon pepper4 tablespoons oil for stir-frying, or as needed 4 cups cold cooked rice 1 tablespoon light soy sauce or oyster sauce, as desired Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper; Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot. Rolo Cookies Sweet Rafael Guembes vanilla This recipe came from Marty Shouldice, and amazing mom in our ski club who always had fresh cookies every morning Dessert This recipe is for an awesome dessert called Rolo Cookies. It is unbelievable 1 cup butter 1 cup sugar 1 cup brown sugar 2 eggs 2 tsp vanilla 2-1/2 cup flour 3/4 cup cocoa 1 tsp salt 1 cup pecans, chopped 6 rolo bars Cream butter, sugars, egg and vanilla. Add dry ingredients. Add Pecans. Wrap 1 Tbsp dough around each candy. Roll ball in sugar to coat. Bake 8 minutes at 350F Unleavened Cornmeal Biscuits bland Lisa Sullivan None http://tammysrecipes.com/ Breads An unleavened (flat) biscuit made with flour, cornmeal and eggs. Easy to make. Preparation time: 20 minutes. Cooking Time: 8-10 minutes 1 cup flour 1/2 cup cornmeal 1/2 teaspoon salt 1/4 cup (1/2 stick) butter 1 egg, beaten milk, to make a kneadable dough (a couple tablespoons) 1. Combine flour, cornmeal, and salt. Cut in butter. Stir in egg. 2. Use hands to knead dough, and gradually add enough milk (a couple tablespoons) to make a kneadable dough. 3. On a lightly floured surface, roll dough into a rectangle or square, about 1/4 to 1/2-inch thick. Use a pizza cutter or butter knife to cut into squares. 4. Place shapes on a lightly greased cookie sheet. Bake at 425 degrees for 8-10 minutes, until lightly browned. Serve hot with gravy, or cool on wire racks and store in an air-tight container. Hot Dog Rollup Mild Trevor Johnston Salt Pepper Goons With Spoons Last meal Heart attack on a bun. A culinary abomination. 6 oz. ground beef 1 hotdog 2 slices of cheese 1 large sub roll 2 slices of bacon 2 eggs 1 tablespoon salt 1 tablespoon pepper 2 tablespoons butter 12 pack of beer Break the two eggs into a bowl and mix. Flatten the ground beef on a plate so that it is the same length as the hotdog. Pour eggs onto the beef, and add the salt and pepper. Wrap the hotdog in the two slices of bacon and grill it. Drink the beer. Drain excess egg from the ground beef, and then lay the cheese slices on the beef. Place the hotdog at one end of the beef patty, roll it up, and pack it tight. Grill again. Drink more beer. Toast the sub roll, then spread the butter over it. Place the hotdog within and enjoy. GLaDOS Portal Cake. Excruciating. Christian Huxtable NONE GLaDOS of Portal, By: VALVe Corporation. Dessert. The Cake is a Lie... and it contains proven preservatives, deep penetration agents, and gas and oder control chemicals that will deodorize and preserve putrid tissue. Serves 1.61803398874989484820458683436563811772030917980576286213544862270526046281890 companions. 1 18.25 ounce packaged chocolate cake mix 1 can prepared coconut pecan frosting 3/4 cup vegetable oil 4 large eggs 1 cup semi-sweet chocolate chips 3/4 cups butter or margarine 1 1/3 cup granulated sugar 2 cups all purpose flour --Don't forget garnishes such as-- Fish shaped crackers Fish shaped candies Fish shaped solid waste Fish shaped dirt Fish shaped ethel benzene Pull and peel licorice Fish shaped volatile organic compounds Sediment shaped sediment Candy coated peanut butter pieces, shaped like fish 1 cup lemon juice Alpha resins Unsaturated polyester resins Fiberglass surface resins Volatile malted milk enpoundments 9 large egg yolks 12 medium geo-synthetic membranes 1 cup granulated sugar An entry called "How to kill someone with, your bare hands" 2 cups rhubarb, sliced 2/3 cup granulated rhubarb 1 tbsp all purpose rhubarb 1 tsp grated orange rhubarb 3 tbsp rhubarb, on fire 1 large rhubarb 1 cross-bore-hole electro-magnetic imaging, rhubarb 2 tbsp rhubarb juice Adjustable aluminum head positioner Slaughter electric needle injector Cordless electric needle injector Injector needle driver Injector needle gun Cranial caps -- Goes Great with-- Neurotoxin 3.1415926535897932384626433832795028841971693993751058209749445923078164062862089986280 Bake... at 4000 degrees kelvin for 2.7182818284590452353602874713526624977572470936999595749669676 hours. Pork Tenderloin a la panna mild Lorand Koncz null my little brother told me this recipe, I've been cooking it ever since. main course This Recipe, is a whole 1lb pork tenderloin prepared with leaks, cream and white wine, served with Tagliatelle. for 2 persons: 1lb of pork tenderloin 250g of Tagliatelle pasta (with egg) a cup of ~35% fat cream 1 leak white wine of your choice, preferably dry (optional) parmesan cheese (optional) salt & pepper. It is easy to prepare this recipe in a matter of 20 minutes, so start with putting 1 liter of water onto the stove. Now, cut up the Tenderloin into equal halves, remove as much of the fatty layer as you like, add salt and pepper gratuitously. cut up the leak starting with the white, lower part of it, remove the rings. put some oil in a pan and heat it up as hot as your stove can go. put the 2 tenderloin pieces in it, let it fry for 2 minutes, then add the leak next to it. after 2 or 3 additional minutes have passed, turn the pork and sprinkle it with parmesan. after the meat is prepared (it should have a pink hue on the inside, otherwise it will be too dry), remove it from the pan and put it in a dish.) by now, your noodles should be able to go into the hot water, make sure you have an egg timer, so you don't overcook the noodles. Tagliatelle usually takes about 8-9 minutes to be al dente. pour half a cup of cream into the pan with the leaks, let it boil for 2 minutes. now add some vine, salt and pepper to your liking. finally, pour the rest of the cream into the sauce, turn off the element the pan is on and put the meat back in. let it rest until your noodles are done. that's it. best served with some fresh salad! BBQ Babyback Ribs Mild Jon Lyons Salt Home Main course Tradional BBQ babyback ribs. These ribs are best done in a convection oven or stovetop oven. For best results, ensure that the ribs are thawed 24 hours before cooking. X Packages of babyback ribs X bottles of Diana Sauce, chicken and rib flavoured (1 bottle per 1 package of ribs) 1 White Onion or 1 onion for every 3 packs of ribs Heat either the convection oven or a stovestop oven to 425 degrees F. Once you have reached this temperature, place your ribs into the cooking apparatus of your choice. Cook for 3 hours (add another hour if there is still some pink on the meat. The ribs at this point should be a very light brown colour). After the 3 hours, place the contents of the Chicken and rib flavoured Diana sauce into the cooking apparatus and mix the sauce with the ribs. Proceed to cut your onions up and place the cut onions inside the cooking apparatus. DO not cut the onions too smal, instead, cut medium siced slices of onion. AT this point, put a few dashes of salt on the ribs and close the oven/lid. Cook for another 4 hours. Your ribs should now be ready to eat. Jumbalaya Mildly Spicy William lang Curry Mom Main course 250g Frankfurters Mild italian sausage sliced 19 oz can tomato juice 2 stalks of celery coarsly chopped 1 large onion, finely chopped, 250 g cooked rice 1 tbsp chopped parsley 2 tbsp olive oil 1/2 tsp salt 1/2 tsp pepper 1 tbsp curry powder Optional: Shrimp Heat oil in large frying pan, and gently saute onion and celery until onion is golden, stir in frankfurters, tomato juice, parsley, salt, pepper, curry powder. Stir in rice. Toss in pan until all juice is absorbed. Serve. North American Hamburger Goulash Mild Helen Colterman Garlic salt Black pepper This recipe came from my grandmother, who needed something to feed 10 bottomless stomachs. Casserole Goulash is a spicy dish, originally from Hungary. Its name comes from Hungarian guly?? (pronounced goo-yash), the word for a cattle stockman or herdsman. In the United States and Canada, various adaptations have made the dish more suitable for local preferences. As a descendent of Hungarian gulyas, the only resemblance seems to be the name, and the inclusion of beef and tomatoes. It is often noted as a comfort food and also believed to gain in taste after being reheated. These qualities made goulash a characteristic dish of North American hot lunch programs during the 20th century. 2 pounds Ground beef 1 small Onion; chopped 1/2 Green bell pepper; chopped 1 jar Spaghetti sauce (28 oz. size) 8 ounces Uncooked elbow macaroni 1/2 cup Water 3/4 tablespoon Garlic salt 1/2 teaspoon Black pepper 1 cup Shredded Mozzarella cheese *Preheat oven to 350 degrees. Coat a 2 1/2 quart baking dish with nonstick cooking spray. In a large skillet, brown ground beef, onion, and green bell pepper over medium-high heat 6 to 8 minutes, or until beef is no longer pink, stirring frequently. Drain off excess liquid. Add spaghetti sauce, macaroni, water, garlic salt, and black pepper. Mix well. Pour the mixture into baking dish. Cover and bake for 25 minutes. Uncover and top with Mozzarella cheese and bake 15 to 20 minutes more, or until cheese has melted and casserole is heated through. Cocoa Spice Snacking Cake Medium null Cinnamon, nutmeg Submitted by Mike Austin, recipe from HERSHEY's Chocolate Lover's Cookbook, Bell Canada book sale - Feb. 28, 1994 Dessert Soft light snack cake, to be eaten for dessert or a snack ? cup (1/2 stick) butter or margarine, melted ? cup Hershey?s cocoa ? cup applesauce 1 cup all-purpose flour 1 cup granulated sugar ? teaspoon baking soda ? teaspoon ground cinnamon ? teaspoon ground nutmeg ? teaspoon salt 1 egg, slightly beaten ? cup chopped nuts ? cup raisins Powdered sugar, optional Heat oven to 350 degrees F. Grease 9-inch square baking pan. In small bowl, combine butter and cocoa, stirring until smooth; stir in applesauce. Stir together flour, sugar, baking soda, cinnamon, nutmeg and salt. Add cocoa mixture and egg; stir until dry ingredients are moistened. Stir in nuts and raisins. Spread batter into prepared pan. Bake 28 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Sprinkle powdered sugar over top, if desired. Makes 9 servings. Extreme Nachos and Cheese Cheesy William Ewanick Optional Family recipe Snack This dish takes the idea of nachos as a snack, and pushes it to the limit. Not for the faint of heart, or health. At home, my brothers and I make this all the time after a heavy night of drinking. Feel free to add bacon bits, salsa, or anything else you like, but I feel it takes away from the pure taste of cheese and nacho. 1 Large brick of marble cheese. Or a large bag of pre-shredded cheese, if you're lazy. 1 bag of plain nachos. Preferably the circle, flat ones, but scoops also work. Pre-heat oven to a broil. While the oven is heating up, in a oven safe pan, spread out the nachos so that there is only one layer. Then, spread out the cheese overtop, making sure to cover all the nachos. Repeat for as many layers as you want, or can fit on the nacho pyramid. Put in oven on a middle rack, and watch until cheese bubbles, and before nachos burn. Remove, let cool for a few minutes, and eat. Apple Crumble Bland Ian Barnett Cinnamon Family recipe Dessert A recipe for a traditional American dessert favourite consisting of baked apples with a crispy crust. 4 to 5 medium apples 1/2 cup oats 1/2 cup brown sugar 1/2 cup flour 1/2 cup butter 1/2 teaspoon ground cinnamon Preheat oven to 350 degrees Fahrenheit. Peel and slice apples. Place in a casserole dish. In a separate bowl, cream together brown sugar, cinnamon and butter. Add oats and flour and mix. Crumble mixture on top of apples. Bake 20 minutes or until crumble is lightly browned and apples are bubbling up between the crumble. Serve warm with ice cream. Cocoa Krispie Roll Bland Collin Pretty None Random incite Dessert A mix between Rice Krispie Squares and chocolate icing 3/4 cup corn syrup 3/4 cup sugar 3/4 cup peanut butter 2 tbsp butter 4 1/2 cups Rice Krispies 1/3 cup butter 2 tbsp milk 1 1/2 cup icing sugar 2/3 cup cocoa 1. Cook corn syrup and sugar over medium heat until sugar dissolves and mixture bubles. Remove from heat; blend in peanut butter and 2 tbsp butter. Add rice Krispies; stir until well coated. Press mixture firmly into buttered cookie sheet. 2. Melt 1/3 cup butter with milk over low heat. Remove from heat; sift in icing sugar and cocoa. Blend thoroughly. 3. Remove Rice Krispies from pan; spread cocoa mix evenly over Rice Krispies. Roll up to form a log. Wrap in buttered wax paper. Refrigerate. Hot Genoa Salami and Tomato Fusilli HOT Beverly Leung Chili Flakes An experiment Main course An experiment I tried one day while looking around to see what could be cooked. Turned out deliciously, my entire family loves it! 1 cup fusilli 2 plum tomatoes - diced 50 g chopped Hot Genoa salami A few basil leaves, chopped 1/4 onion, chopped 1 garlic clove, chopped 1/4 tsp salt 1 tsp vegetable oil Chilli Flakes (optional) Cook fusilli for 8-10 minutes in boiling water, drain. In a frying pan, cook garlic in vegetable oil and add onions and tomatoes and salt. Mix in salami and pasta until warm. Sprinkle on basil leaves and chilli flakes (for extra spice, if desired). Ready to serve. Makes about 1-2 servings. Peanut Butter Cookies Sweet Matthew Doherty None My family usually gets their ideas from other people, here is one from http://southernfood.about.com/od/pbcookies/r/bl30513w.htm Desert 1 1/4 cups of flour, sift or stir before measuring. 1/2 teaspoon of salt. 1 teaspoon of baking powder. 1/2 cup of shortening. 1/2 cup of peanut butter. 1/2 cup of granulated sugar. 1/2 cup of light brown sugar, packed. 1/2 teaspoon of vanilla extract. 1 egg Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough. Bake peanut butter cookies at 375? for about 10 to 12 minutes. Stuffed Manicotti Noodles Extradoinaire! A little zing! Brendan Marko Kyan Pepper Personal experimentation in the kitchen. Main Course This is a pasta dish that involves some herbs and sauces that was created by experimentation out of boredom! The dish can be customized to have anything that you want to add to it. The dish is also very filling and can be re-heated without losing all of its structure and taste. This dish is very simple to make and is well worth a try! 2 boxes of Manicotti Noodles, 1lb Ground Beef, block of Cheddar Cheese, block of Havarti Cheese, chopped Parsley, chopped Green onions, 1/4 cup of Sour Cream, 2 cups of Tomato Sauce, Kyan Pepper (and any other desired spices). The first thing that you have to do is make sure that your ground beef is prepared (thawed if it was frozen) by cutting it up into small, manageable pieces. Then you have to prepare the noodles for the dish, put the manicotti noodles into a pot of boiling water until they become soft. Take them out of the boiling water, drain the water, and place them into a casserole dish. Once your noodles are prepared you have to prepare your mix that is going to stuff the noodles. You will need to grate up all of your Havarti and Cheddar cheeses, cut your onions and parsley, and add them into a salad bowl (preferably). Once you have the onions, parsley and cheese prepared put your ground beef into the bowl and add the cheeses, parsley, onions, and sour cream to the bowl. You will want to mix the ingredients now, with a spoon or spatchula, until you have a nice, clumpy mixture that is well mixed. Once you have the mix prepared it is time to stuff the noodles with the mix, but be gentle while stuffing the noodles, you have to be gentle because the noodles are very fragile and can tear easily. Once you have stuffed all of the noodles, place them into a casserole dish and apply the tomato sauce on the top of the noodles, covering it completely and adding some cheese (and other spices if desired) to the top of the noodles. Once you have applied all of the tomato sauce and extra toppings to your noodles it is time to put them into the oven. The cook time for the noodles is about 45 minutes at 375?F, but whenever the noodles look slightly browned you can remove them from the oven. Once removed from the oven apply some Kyan Pepper (person preference, add more if you want the food to be spicy!) and the dish is ready to serve. And that is how you prepare "Stuffed Manicotti Noodles Extradoinaire!", bon appetite! Turkey & Sweet Potato Pecs Real Mild Zachary Boissinot Sage Chopped Parsley http://www.bodybuilding.com/fun/recipe.htm Main course This is a simple and quick recipe I came across while searching for healthy meals. In the recipe I found it said it makes two servings, but I'll eat the two servings myself. Bear this in mind when measuring ingrediants. 1/2 pound turkey cut in to chunks 1 tablespoon olive oil 1 large sweet potato, cooked and quartered 2 tablespoons dry sherry 1/4 cup nonfat yogurt 1/4 cup orange juice Dash of sage 1 orange, sliced Chopped parsley In a skillet, heat olive oil, Saute turkey chunks for 4 minutes. Stir in sweet potatoes, sherry, yogurt, orange juice, and sage. Cover and simmer for 25 minutes, until turkey is tender. Garnish with orange slices and parsley. Eat! Simple Nacho Dip Mild Jordan Pleet None allrecipes.com Snack This is a simple dip to go with some Nachos. 1 package cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 1/4 cup cocktail sauce 1 cup mild salsa 3/4 cup diced green onion 3/4 cup diced red bell pepper 3/4 cup diced green bell pepper 2 cups shredded Cheddar cheese 2 cups shredded lettuce 1 cucumber, thinly sliced 1 bag of nacho chips Blend cream cheese, sour cream and mayonnaise with a blender. Cover a serving dish with this mixture. On top, layer with cocktail sauce, mild salsa, diced green onions, red bell peppers, green bell peppers, shredded Cheddar cheese, and shredded lettuce. Place cucumber slices around edge of serving dish. Refrigerate for at least 2 hours. Tabooleh Sour 282734 NON Mom's recipe Main course This is a traditional Lebanese recipe. I got it from my mother. Its a salid that is a little bit sour. The ingredients quantity is = made 8 people. 4 bundle of parsley 4 green onions 1/2 bundle of fresh mints 5 medium tomatos 1/2 cup of burgol 1 tsp salt sprinkle of poivre (a type of pepper) 2 lemons 1/2 cup of olive oil 1 bundle of roman lettice Wash all the vegetables well. Mince the parsley, green onion, = and mint leaves and place them in a large bowl. Dice the tomatoes and add them into = the bowl. Wash the 1/2 cup of burgol into a small bowl of water and then = drain the water out. Add the partially dried burgol on top of the rest of the = vegetables bowl. Add the 1 tsp of salt, sprinkle of poivre, lemon juice, and olive = oil on top of the minced vegetable bowl. Mix the vegetables well using your hands. Make = sure your hands are clean before mixing, else I won't come over to eat :0). Serve tabooleh = in a plate and place 2-3 leaves of lettice beside the tabooleh. Enjoy! Make 8 servings. Fish Cutlet Hot Jenenthine Navamshan Green chili, black Pepper From my Mother Main dish This is one of my favorite recipe.This is probably the most popular South Indian dish. It should taste spicy. Make sure not to over fry the cutlet. 200gms flesh of the fish3 nos. Onion chopped4 nos. Green chillies chopped5 nos. Garlic chopped finely(bigger size)1 medium size Ginger chopped finely3 nos. Potatoes boiled & smashed1 teaspoon, Pepper powder4 table spoon Oil1/2 cup Bread crumbs3 nos. Egg2 cups Oil for deep frying Boil fish flesh with little salt till they are cooked.Pour 4 table spoons oil in a pan, as the oil becomes hot put onion, ginger, garlic & green chillies and half fry. You have to stir it continously. Now add fish to it & mix well. Don't add water to it. Make this mixture dry. Cook till it dry. Now add pepper powder. Fry well. Add smashed potatoes & mix well. Turn off the gas . If u need salt u can add as per the taste. Let it be cool for some time then make small round balls. Make patties with that. Take a bowl beat the eggs and in another plate take bread crumbs. Dip this balls in the egg mixture & then put bread crumbs on both sides of the cutlet. Now deep fry the cutlets in oil. Serve hot with tomato ketchup. Bruschetta Halibut with Easy Green Onion Couscous bland Yang Cui Onion FOOD & RECIPES Main dish A delicious and colourful way to get more healthful omega-3 fat in your family??s diet. 1/2 cup (125 mL) PC Tomato Basil Bruschetta Topping . 1 cup (250 mL) PC Memories of Marrakech Whole Wheat Couscous . 3 tbsp (45 mL) finely chopped green onions. 4 tsp (20 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed. 1 tsp (5 mL) finely grated lemon rind 1.Preheat oven to 350??? (180???). 2.Place each halibut fillet in centre of square of foil. Sprinkle halibut fillets with 1/8 tsp (0.5 mL) salt. Wrap each into a loose parcel, ensuring edges are crimped but that foil does not touch top of fish. Place on baking sheet. Bake in centre of oven for 10 minutes. Meanwhile, place bruschetta topping in centre of another square of foil and wrap up in similar fashion. 3.After fish has cooked 10 minutes, add bruschetta parcel to baking sheet. Bake fish and bruschetta topping for 5 to 8 minutes or until fish is cooked through and bruschetta is hot. Meanwhile, bring 1 cup (250 mL) water to boil in small saucepan. Stir in couscous, onions, olive oil, lemon rind and 1/4 tsp (1 mL) salt. Remove from heat, cover and let stand 5 minutes. 4.Using fork, fluff couscous. Divide evenly among four plates. Top each portion with one fish fillet. Spoon hot bruschetta over centre of fish. Garnish with sprig of basil and lemon wedge, if desired. shorba bi djaj (Iraqi creamy chicken soup with rice) Bland Zina Muhsen - Freshly ground black pepper - Turmeric - Ground cardamom - salt Iraqi family receipe Soup In Iraq, this thick, creamy soup is so popular that is often called just shorba, meaning soup. It is a favorite for cold winter mornings. (This Ingredients can serves 6 people) 1/2 cup long-grain rice 2 tablespoons vegetable oil 1 onion, finely chopped 1 1/2 pounds chicken wings, rinsed 1/2 teaspoon turmeric 1/2 teaspoon ground cardamom 2 teaspoons salt Freshly ground black pepper 10 cups water 1/2 cup red lentils, well washed 1. Wash the rice well. Place the rice in a large bowl of cold water and soak for 2 hours; drain and set aside. 2. In a soup pot, heat the oil over medium heat. Add the onion and cook, stirring often, until soft and translucent. Add the chicken wings, turmeric, cardamom, salt, pepper, and water. Cover and bring to a boil over medium-high heat. 3. Lower the heat and add the rice and lentils. Simmer gently until the rice has softened and the soup has become thick and creamy, about 2 hours. (Skim off any foam that may appear on the surface and stir occasionally to make sure that the rice does not stick to the bottom of the pot.) 4. When the soup is creamy, remove the chicken wings from the pot. When cool enough to handle, discard the skin and bones, shred the meat, and return it to the pot. Taste and adjust for seasoning. Serve hot. shorba bi djaj (Iraqi creamy chicken soup with rice) Bland Zina Muhsen - Freshly ground black pepper - Turmeric - Ground cardamom - salt Iraqi family receipe Soup In Iraq, this thick, creamy soup is so popular that is often called just shorba, meaning soup. It is a favorite for cold winter mornings. (This Ingredients can serves 6 people) 1/2 cup long-grain rice 2 tablespoons vegetable oil 1 onion, finely chopped 1 1/2 pounds chicken wings, rinsed 1/2 teaspoon turmeric 1/2 teaspoon ground cardamom 2 teaspoons salt Freshly ground black pepper 10 cups water 1/2 cup red lentils, well washed 1. Wash the rice well. Place the rice in a large bowl of cold water and soak for 2 hours; drain and set aside. 2. In a soup pot, heat the oil over medium heat. Add the onion and cook, stirring often, until soft and translucent. Add the chicken wings, turmeric, cardamom, salt, pepper, and water. Cover and bring to a boil over medium-high heat. 3. Lower the heat and add the rice and lentils. Simmer gently until the rice has softened and the soup has become thick and creamy, about 2 hours. (Skim off any foam that may appear on the surface and stir occasionally to make sure that the rice does not stick to the bottom of the pot.) 4. When the soup is creamy, remove the chicken wings from the pot. When cool enough to handle, discard the skin and bones, shred the meat, and return it to the pot. Taste and adjust for seasoning. Serve hot. Festival meat cake roll Mild Qiuliang Tang White pepper powder and salt Hometown tradition Main course This is a traditional recipe popular in my hometown, which is Xiangxiang, Hu Nan province, China. It is usually served during New Year's festival and other important celebrating occasions such as wedding and birthday ceremonies. Medium grounded pork 2 pound Sweet potato powder 1 pound Eggs a dozen,beaten White pepper powder 1 tablespoon Salt 1 or 1.5 tablespoon Vegitable Oil 1 tablespoon Water Put the mediam grounded pork and sweet potato powder into a large container, add half of the beaten egg, and the white pepper powder and salt, add some water, and mix it till it becomes a soft meat dough. Add a tea spoon of oil into a pan and spread it evenly, put the pan on a stove and slightly heat it, pour one beaten egg into the pan and turn the pan to spread the egg until it forms a large round but thin piece, cool down the pan, and gently pick up the egg piece, make six such pieces.Spread a egg piece on a clean surface, spread 1/6 portion of the meat dough on the top of the egg piece, usually 1 to 1.5 cm thick.If the egg piece is a little too dry spread a little beaten egg to make it smooth.Roll the egg piece with the dough to make a nice long roll.Make six such rolls. Prepare a large steaming cooker, put the egg rolls into the cooker and steam it until it is ready.cut the rolls into nice round pieces and serve it warm. Egusi Soup Hot Chidozie Agbai Salt, pepper, Maggi. Nigerian recipe Main course Ground Egusi seeds give this soup a unique color and flavour. If you can't find Egusi seeds in your store, you can substitute pumpkin seeds or Pepitas which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds, melons,pumpkins and squashes, many of which are native to Africa. null Wash the water leaves well in clean, fresh water. Liquidise or pulverise the onions, tomatoes and egusi seeds until smooth. Add the dry ground pepper and fry in palm oil for five minutes. Add the water, put the lid on and cook for five minutes. Now add the water leaves, replace lid and cook for a further five minutes. Finally, add the crayfish and seasoning, warming through well. Serve with pounded yam or cooked rice and a meat stew, to provide protein. Alternatively, serve with eba, fufu or any suitable carbohydrate. Catalina Chicken Bland Tyler Kerry Garlic, Pepper, Salt My Aunt Lyn Meat Delicious chicken breast with a taste of Catalina dressing. 2 cups Kraft Catalina dressing 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon poultry season 1/4 lemon pepper Mix dry ingredients together with the Catalina dressing. Let sit for 1 hour in fridge, covered. After about an hour, taste the sauce to make sure it tastes good. Add sauce to a ziplock with chicken breasts. Let sit in fridge for 8 hours. Bake for about 45 minutes at 350 degrees F, then flip and bake for another 15 minutes.Let cool, and enjoy with a salad or noodles. Curried Butternut Squash Soup Medium Nikolina Beg Curry Powder Black Pepper Mom Soup A Thanksgiving favourite! This is a very delicious fall soup with a spicy, exotic twist. It should be relatively thick but smooth, and served immediately. You can experiment with different types of squash. 4 tablespoons sweet butter 2 cups finely chopped yellow onions 4 to 5 teaspoons curry powder 2 medium sized butternut squash (about 3 pounds) 2 apples, peeled, cored and chopped 3 cups chicken stock 1 cup apple juice salt and freshly ground black pepper to taste Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.Meanwhile, peel the squash, scrape out the seeds, and chop the flesh. When onions are tender, pour in the stock, add the squash and apples, and bring to a boil.Reduce heat and simmer, partually covered, until squash and apples are very tender, about 25 minutes. Pour the soup through a strainer, reserving liquid and transfer the solids to the bowl of a food processor with a steel blade. Add one cup of the cooking stock and process until smooth. Return purreed soup to the pot and add apple juice and additionalcooking liquid, about 2 cups, until the soup is of the desired consistentcy. Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately. Makes 6 portions. Sweet and Sour Tofu Mild Yueh-Feng Wang Not spicy The Enchanted Broccoli Forest (book) or http://www.ivu.org/recipes/chinese/sweet-and.html Side dish This is a traditional Chinese Vegetarian stir fry recipes. The teat of this recipe is exactly like its name, a natural honey sweetness with a bit of sour and salty tamari sauce. This dish is usually a side dish, but if not share with a lot of people, you can add some steam rice with it (this is optional). - 1 lb. tofu - 1/4 c. lemon juice - 1/4 c. tamari sauce - 6 T. water - 1/4 c. tomato paste - 2 T. honey style sweetener - 1 tsp. ginger - 4 cloves of garlic - 8 scallions, minced - 1 green & 1 red bell pepper, sliced in strips - 1 lb. mushrooms - 1 c. toasted cashews Cut tofu into small cubes; set aside. Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended. Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After several minutes, add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews. If you want serve over with rice. Chili-Teriyaki Oven-Roasted Chicken Hot Nick DiLabio none Starting out: The essential guide to cooking on your own. Main course Found this in one of my starter cook books. Great for a fast meal. This is one of many sauces that can be used on oven-roasted chicken. Makes enough for 4-6 pieces of chicken, Chicken Pieces (4-6) Canola or Olive oil 1/4 cup bottled teriyaki sauce 1 Tbsp chili sauce 1 clove of crushed garlic Preheat the oven to 425 degrees. In a medium bowl, combine the teriyaki, chili sauce and garlic. Drizzle some oil onto a large non-stick skillet set over medium heat, and brown the chicken pieces on both sides. Should take about 5 minutes to do this. If you have a small pan, do the chicken in batches. Place the chicken on baking dish and pour the sauce on top, making sure you coat the chicken well. Bake it for 35-45 minutes, basting with the sauce once or twice. When the chicken is cooked through, it will be springy to the touch and juices will run clear. Wiener Schnitzel null Daniel Revers black Pepper salt my background Main course This is a traditional Austrian main dish. It's easy to make and tastes delicious. There is a restaurant in Vienna being famous for making the best "Wiener Schnitzel" worldwide. 300 gram sliced pork or turkey 1 egg flour breadcrumbs salt black pepper margarine lemonjuice Prepare 3 plates: pour flour on the first one, scramble the egg on the second one and put breadcrumbs on the third one. Put salt and pepper into the egg and mix it. Dip every piece of meat first in the flour, then into the egg and at last into the breadcrumbs, and make sure, that its well covered in every layer. Let the margarine melt in a medium sized pan. Make sure that the bottom of the pan is well covered (~2cm) Fry the prepared meat in the pan about 2-3 minutes per side. Put them on the serving plate and pour a little bit of lemonjuice over the crust. Best servable with parsley-potatoes or potatoe-salad. Somali Crabmeat Stew Medium Ahmed Adan tabasco sauce My Mother Main course 480 ml white rice 960 ml water 60 ml peanut oil or butter 240 ml onions, finely chopped 1 tsp curry power 1 tsp powdered ginger 1 tsp salt 1 tsp crushed red pepper flakes 1 tbsp tomatoes cut in small wedges 908 g crab meat or other seafood such as scallops optional: empty scallop shells for serving In a saucepan, wash and rinse the rice. Add the water, cover and bring to a boil. Reduce heat and let simmer for 15 to 20 minutes. Meanwhile, heat the oil or butter in a deep, heavy saucepan. Add the onions, curry, ginger, salt and red pepper flakes, and sauté until the onions are lightly browned. Add the tomatoes and simmer until soft. Add the crabmeat or other seafood and sauté for 10 minutes. Serve over the rice in scooped-out scallop shells or alone. Beef on a Bun Mild Ryan Perneel Dijon Mustard Family recipe Main course Delicious Slow roasted beef roast served on a bun. 1 boneless chuck roast....I use any kind of boneless 1 cup bbq sauce 1/2 cup apricot jam 1/3 cup chopped green/red pepper 1 small onion chopped 1 tablespoon dijon mustard 2 teaspoons brown sugar 6 buns cut roast into quarters place in greased slow cooker combine other ingredients and pour over roast cover cook on low for 6-8 hrs Tabooleh Sour Ahmad Jadayel NON Mom's recipe Main course This is a traditional Lebanese recipe. I got it from my mother. Its a salid that is a little bit sour. The ingredients quantity is = made 8 people. 4 bundle of parsley 4 green onions 1/2 bundle of fresh mints 5 medium tomatos 1/2 cup of burgol 1 tsp salt sprinkle of poivre (a type of pepper) 2 lemons 1/2 cup of olive oil 1 bundle of roman lettice Wash all the vegetables well. Mince the parsley, green onion, = and mint leaves and place them in a large bowl. Dice the tomatoes and add them into = the bowl. Wash the 1/2 cup of burgol into a small bowl of water and then = drain the water out. Add the partially dried burgol on top of the rest of the = vegetables bowl. Add the 1 tsp of salt, sprinkle of poivre, lemon juice, and olive = oil on top of the minced vegetable bowl. Mix the vegetables well using your hands. Make = sure your hands are clean before mixing, else I won't come over to eat :0). Serve tabooleh = in a plate and place 2-3 leaves of lettice beside the tabooleh. Enjoy! Make 8 servings. null Mild null null http://www.cdkitchen.com/recipes/recs/570/40CloveGarlicVampireChicke65881.shtml null null 40 cloves garlic 2 sprigs rosemary 2 sprigs thyme 2 sprigs sage 2 sprigs Italian parsley Ground pepper to taste 3 pounds roasting or fryer chicken 3 stalks celery Loaf French bread - optional Kill vampire chicken with a wooden stake through the heart. Rinse chicken in cold water and pat dry. Put celery on the bottom of the crockpot. Put 1 sprig of each herb into the cavity of the chicken. Place chicken on top of the celery. Cut up the rest of the herbs and sprinkle on top of the chicken. Add ground pepper to taste. Peel garlic, leave skin on, and place on top and around chicken. Cook on low for 8-9 hours. The cooked garlic can be used in place as garlic butter for the French bread. Just squeeze and spread onto bread slices. Almond abalone mushroom & Perilla Bland Yung Huang herbs Taiwan snack night market Appetizer Light food easy serve for health demand, no oily.Almond abalone mushroom is named for its almond flavor and abalone texture. The mushroom can vary in size from 20 to 200 grams, and contains very high levels of protein, amino acids and vitamins, which makes it good for the body??s immune system. It can be harvested throughout the year in Taiwan. Almond abalone mushroom can be stir-fried, baked, deep-fried, steamed, cooked in soup, or with braised meat, and rice. 1/2 onion, finely chopped 1 slice pineapple, diced 100g almond abalone mushroom, diced 200g salmon 2 big leaves of lettuce, trimmed into shell shapes. 5 leaves of perilla, finely shredded 1t rice wine Salt & pepper to taste 1.Sprinkle salt and pepper on salmon, pan fry or bake in oven at 200C for 8 minutes. Scrape skin off salmon. 2.Heat 2T oil, add onion and almond abalone mushroom, stir-fry over medium heat for 4 minutes. Add salmon, pineapple, rice wine and season with salt and pepper, toss well. 3.Scoop mushroom mixture into palm-sized lettuce shells, garnish with perilla and serve. Tempting and Tasty Turkeyburgers Mild to Church-Safe Scott Lyons Cinnamon Curry Ginger Cajun (Optional) How to Boil Water Burger A great meal thats easy to prepare and easy to customize. Great for those with food sensitivities or those who prefer a very tasty alternative to red meat. Once cooked the curry makes the burgers very flavorful without setting off your heartburn. Add a dash of Cajun spice or Seasoning salt to add a little kick! 1 lb. 93% lean ground turkey 1 tbsp curry powder 3 x green or red onions, finely chopped 1 x garlic clove, finely chopped or crushed 2 tsp grated or powdered ginger 1/2 tbsp coriander Dash of salt 1 x large egg, beaten 1/4 cup wholewheat bread crumbs Preheat grill to 375=B0F Mix all ingredients together in a bowl. Shape the mix into 4 inch think patties and place on a wax paper covered tray. Refrigerate well until ready to grill. Lightly oil the grate with non-fat vegetable oil. Grill each pattie for 5-6 minutes per side or to preference. Serve on whole wheat bun, pita wrap or as a delicious burger steak; PHILLY Cheesy Pizza Dip Mild Andrew Wylie Italian Seasoning null null Makes a scrumptious snack for any occasion! And it has cheese! oh yeah you know you want to eat it all up don't you. 1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened 1/2 cup pizza sauce 1/2 cup KRAFT Mozzarella Shredded Cheese 2 Tbsp. KRAFT 100% Parmesan Grated Cheese 2 Tbsp. each: chopped red and green peppers 1 tsp. Italian seasoning SPREAD cream cheese onto bottom of microwaveable 9-inch pie plate. Cover with pizza sauce; top with remaining ingredients. MICROWAVE on HIGH 2 min. or until heated through. SERVE with Ritz Crackers. Old Fashioned Coconut Oatmeal Cookies Sweet Corey Ling Coconut Brown Sugar Mother's Family Cook Book Dessert Thin Light Moist Coconut Oatmeal Cookies 1 cup butter 1 cup white sugar ? cup lightly packed brown sugar 1 egg 1 cup all purpose flour 1 ? cups rolled oats ? cup coconut 1 tsp baking powder 1 tsp baking soda Preheat oven to 325 degrees. Cream butter, sugars and egg together. Mix thoroughly. Combine flour, oats, coconut, baking powder and baking soda. Mix all together. Drop by teaspoonfuls onto baking sheet. Bake for 12-15 minutes. Dry BBQ Ribs Marinade Bland Yan Gao garlic, basil Family Traditional Recipe Main course This is frequently made in our household because it is so simple to make, especially suited for meat lovers, not for dieters without a strong sense of will 2 baby back rib racks; 1/2 cup pure virgin olive oil; 2 cloves finely chopped garlic; 1 tbsp basil (dry or fresh); Juice of 1/2 lemon; 3 tablespoons white vinegar. 1. Whip ingredients together with fork. 2. Marinade should sit at room temperature for one hour prior to usage. 3. Salt ribs prior to brushing marinade. 4. Brush marinade on ribs and cook as desired. Reapply marinade to cooked ribs prior to serving. Cheesy Potato Casserole Mild Ryan Chong-Kee NA All Recipes Main course This recipe was given to me by my mother-in-law. I slightly modified it. It is a must have for my family's Easter dinner. 1 pound frozen hash brown potatoes 2 (10.75 ounce) cans condensed cream of mushroom soup 1 small onion, chopped 1 pint sour cream 2 1/2 cups shredded Cheddar cheese salt and pepper to taste 4 1/2 cups crispy rice cereal squares 2/3 cup butter 1: Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours. 2: Preheat oven to 325 degrees F (165 degrees C). 3: Bake in preheated oven 45 minutes, until golden, hot and bubbly. Chicken Fricot mild Nathan DesRoches sale pepper summer savoury Traditional family recipe main course This is a traditional Acadian dish simply made with chicken and potatoes. one stewing fowl four large potatoes one large onion one tablespoon of summer savoury butter salt pepper Cut chicken into pieces with bones and fry in a large pot with a little butter. When chicken is brown add diced or chopped onion and fry until onion is soft. Add summer savoury and enough water to cover. Simmer for 2-3 hours until chicken is tender. Add potatoes cut in half-inch dice and simmer until potatoes are cooked. Season with salt and pepper to taste, Enjoy a taste of acadia. Spicy Rice and Beans Moderately spicy Jeff Regis Minced garlic Cumin McCausland Friends & Families Cookbook Volume III Main Dish A quick and easy recipe that anyone can make. It will satisfy spicy food lovers everywhere. 1 Tbsp oil 1 cup mild chunky salsa 2 cloves garlic, minced 19 oz can beans, drained 1 onion, chopped Pinto, black or kidney 1 cup long grain brown rice 1/2 cup kernel corn 1 tsp cumin 19oz can stewed tomatoes 2 cups chicken stock (Mexican) In a large skillet, heat oil and sauté garlic and onions. Stir in rice and cumin, cook stirring 1 minute. Add stock, salsa, beans and corn. Bake at 350 degrees F oven for 45 minutes or until rice is fluffy. Coarsely chop tomatoes. Pour over rice and cook for 10 to 15 more minutes. The Thigh Who Loved Me Zesty Shahin Yazdani chili powder cumin Crazy Plates Main course Easy-to-make, extra-tasty, oven-barbecued chicken thighs. With this you can deliver the goods to your dinner table knowing they're sure to please a crowd. Psst! They make great leftovers, too. Makes 4 to 6 servings. 3 pounds boneless skinless chicken thighs (about 12 pieces), 3/4 cup ketchup, 1/2 cup salsa, 1/4 cup honey, 1 tbsp Dijon mustard, 1 tsp chili powder, 1/2 tsp ground cumin, 1 tbsp cornstarch, 1 tbsp water Trim off any visible fat from chicken. Arrange thighs in a single layer in a 9 x 13 inch baking dish. Set Aside. In a medium bowl, whisk together ketchup, salsa, honey, Dijon mustard, chili powder, and cumin until well blended. Pour sauce over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, at 400 degrees for 45 minutes. When chicken is done, arrange thighs on a serving platter and keep warm. Pour sause into a small saucepan, skimming off as much fat as possible. In a small bowl, mix cornstarch with water until smooth. Add to sauce. Bring to a boil. and cook until sauce thickens, stirring constantly. Pour extra sauce over chicken or serve it on the side as a dipping sauce. The Thigh Who Loved Me Zesty Shahin Yazdani chili powder cumin Crazy Plates Main course Easy-to-make, extra-tasty, oven-barbecued chicken thighs. With this you can deliver the goods to your dinner table knowing they're sure to please a crowd. Psst! They make great leftovers, too. Makes 4 to 6 servings. 3 pounds boneless skinless chicken thighs (about 12 pieces), 3/4 cup ketchup, 1/2 cup salsa, 1/4 cup honey, 1 tbsp Dijon mustard, 1 tsp chili powder, 1/2 tsp ground cumin, 1 tbsp cornstarch, 1 tbsp water Trim off any visible fat from chicken. Arrange thighs in a single layer in a 9 x 13 inch baking dish. Set Aside. In a medium bowl, whisk together ketchup, salsa, honey, Dijon mustard, chili powder, and cumin until well blended. Pour sauce over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, at 400 degrees for 45 minutes. When chicken is done, arrange thighs on a serving platter and keep warm. Pour sause into a small saucepan, skimming off as much fat as possible. In a small bowl, mix cornstarch with water until smooth. Add to sauce. Bring to a boil. and cook until sauce thickens, stirring constantly. Pour extra sauce over chicken or serve it on the side as a dipping sauce. Spring Rolls Hot Quy Hoang Dried red chili Vietnam Recipe Appetizer This is a traditional Vietnamese dish. We usally eat this before a meal. Its a simple dish with pork or shrimp stuffing inside wonton wrap. 1/2 lb. ground beef 1/2 lb. ground pork 1 tbsp Dried red chili 4 oz. chopped raw shrimp 1/2 lb. cabbage, shredded 1 c. water chestnuts OR 1 c. potatoes 1/2 c. bean sprouts 1/3 c. grated carrots 1/4 c. chopped fresh mushrooms 2 tbsp. chopped green onions 2 tbsp. soy sauce 1 tsp. salt 1 tsp. sugar 1/4 tsp. black pepper 1 beaten egg 20-30 won ton wrappers Cooking oil for frying Shell and devein shrimp. Thinly slice or chop water chestnuts or potatoes. In a big skillet, brown beef and pork until tender; add shrimp and vegetables. Saute for 3 minutes and stir in soy sauce, salt, sugar, and pepper; blend in beaten egg. Cool for 15 minutes. Place 1-2 tablespoons on each won ton wrapper. Roll up and fold the edge, sealing with cold water. Fry in hot oil to cover until golden brown. Serve with Sweet and Sour Sauce or Garlic Sauce. Won ton wrappers are available in most supermarkets or in Oriental groceries. Yield: 20-30 Fried Spring Rolls. Pho Noodle Soup Hot Quang Hiep Red chili Vietnam Recipe Main Course Pho is a bowl of white rice noodles in clear beef broth, with thin cuts of beef. Its very tasty and filling. Pho can be eaten for breakfast, lunch or dinner. Pho can be garnished with bean sprouts, mint, chiles, lime, hoisen sauce or chili sauce. For the Stock 5 c. beef stock 1" piece of fresh ginger root 1 Tbsp Red chili 3 Star Anise 2 scallions 3 tbsp. fish sauce 2 scallions 1 onion 12 basil leaves 6-8 oz. beef tenderloin or sirloin, partially frozen Garnish 2 c. fresh mung bean sprouts 8 sprig fresh mint or basil 2 fresh jalapeno or Serrano chiles, thinly sliced 1 lime, quartered Hoisin sauce Hot chili sauce 8 oz. rice sticks (dried rice noodles available at supermarkets) Soak the rice sticks in warm water for 15 minutes. Meanwhile, combine the ingredients for the broth and simmer for 15 minutes, then strain. Thinly slice the scallion, onion and basil leaves. Slice the beef as thinly as possible across the grain. Bring 4 quarts water to a boil. Arrange the bean sprouts, mint sprigs, chiles and lime on a platter.Just before serving, bring the broth to a boil. Cook the rice sticks in boiling water for 30 seconds, then drain. Cut the noodles in a few places. Divide noodles amount 4 large bowls. Arrange the scallions, onion slices and beef on top. Ladle broth on top. The heat of the liquid should be sufficient to cook the beef.Serve this soup at once, passing the garnish platter from guest to guest. Let each person add sprouts, mint, chiles, lime, hoisin sauce and/or chili sauce to taste. Tabooleh NOT Hot Ahmad Jadayel NON Mom's recipe Main course This is a traditional Lebanese recipe. I got it from my mother. Its a salid that is a little bit sour. The ingredients quantity is made = for 8 people. 4 bundle of parsley 4 green onions 1/2 bundle of fresh mints 5 medium tomatos 1/2 cup of burgol 1 tsp salt A sprinkle of poivre (a type of black pepper) 2 lemons 1/2 cup of olive oil 1 bundle of roman lettice Wash all the vegetables well. Mince the parsley, green onion, and = mint leaves and place them in a large bowl. Dice the tomatoes and add them into the = bowl. Wash the 1/2 cup of burgol into a small bowl of water and then drain the = water out. Add the partially dried burgol on top of the rest of the vegetables = bowl. Add the 1 tsp of salt, sprinkle of poivre, lemon juice, and olive oil on = top of the minced vegetable bowl. Mix the vegetables well using your hands. Make sure = your hands are clean before mixing, else I won't come over to eat :0). Serve tabooleh in a = plate and place 2-3 leaves of lettice beside the tabooleh. Enjoy! Makes 8 servings. Beef and Bows Casserole Bland Alicia Heaven salt garlic powder pepper Treasured Family Recipes Cookbook Main course This is a favourite family recipe. It is relatively easy to make and will warm you up on a cold winter day. 2 cups of bow-shaped noodles 1 lb. ground beef 1/8 cup chopped onions 1/2 cup chopped green peppers 1/4 tsp. salt Dash garlic pepper 1 - 6oz. can tomato sauce 1/4 cup ketchup 1 cup cheddar cheese, grated Boil noodles until tender. In skillet brown ground beef with onions and green pepper. (Drain excess fat.) Add spices, tomato sauce, ketchup. Simmer for 7 minutes of low heat. Combine drained noodles with meat mixture in casserole dish; sprinkle cheese on top and bake at 350 degrees Farenheit for 15 to 20 minutes. Chicken Youghurt Curry bland Mohammed Khoory ginger, garlic United Arab Emirates Main Course A delicious curry consisting of Youghurt and chicken. Best served with white rice. 1 Half (or full) chicken, 1 medium sized red onion, 2 pieces of garlic, a little bit of ginger, 1/4 teaspoon yellow powder, 1/4 teaspoon chili powder, a little bit of salt (to taste), a small bucket of youghart, 1 potato Cut the chicken. Wash the chicken properly. Remove teh stomach and blood. Fry the onions until brown (or soft) on normal fire. Mash the garlic and add. Add the ginger. Add the yellow powder and Chili powder. Cut the potato into small 2cm cubes and add. Add the pieces of chicken and lower the fire. When the chicken is done, add all of the youghurt and switch off the fire. Lamb Stew Recipe Mild HE,HUIYU pepper, garlic Internet Main course This is a traditional Southen Chinese recipe.Although making this dish is quite time-consuming,you will feel that worth after you taste it. 45 ml/3 tbsp groundnut (peanut) oil 2 cloves garlic, crushed 5 ml/1 tsp soy sauce 450 g/1 lb lean lamb, cubed freshly ground pepper 30 ml/2 tbsp plain (all-purpose) flour 300 ml/1 1/4 cups water 15 ml/1 tbsp tomato puree (paste) 1 bay leaf 100 g/4 oz mushrooms, halved 3 carrots, quartered 6 small onions, quartered 15 ml/1 tbsp sugar 1 stalk celery, sliced 3 potatoes, cubed 15 ml/1 tbsp rice wine or dry sherry 50 g/2 oz peas 15 ml/1 tbsp chopped fresh parsley Heat half the oil. Toss the garlic and soy sauce with the lamb and season with pepper. Fry the meat until light-ly browned. Sprinkle with flour and cook, stirring, until the flour is absorbed. Add the water, tomato puree and bay leaf, bring to the boil, cover and simmer for 30 minutes. Heat the remaining oil and fry the mushrooms for 3 minutes then remove them from the pan. Add the carrots and onions to the pan and fry for 2 minutes. Sprinkle with sugar and heat until the vegetables glisten. Add the mushrooms, carrots, onions, celery and potatoes to the stew, cover again and simmer for a further 1 hour. Add the wine or sherry, peas and parsley, cover and simmer for a further 30 minutes and serve. Green Chicken Enchilada Mild Stuart Mcilroy None Mexican recipe Main course Very easy to make! Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. I make Mexican Rice to serve on the side. 1 pound skinless, boneless chicken breast halves 12 (10 inch) flour tortillas 1 (8 ounce) package shredded Monterey Jack cheese 1 (19 ounce) can green enchilada sauce 1. In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred. 2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. 3. Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce. 4. Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted. Tapioca Pudding Not Hot Alex Kwiatkowski Mom Dessert Tapioca is typically in small translucent balls, and the pudding ends up as a thick, rich dessert. This is an amazing family recipe! 2 cups tapioca, 2 ? cups white milk, 3 large eggs, ? cups white sugar, ? teaspoons salt Put tapioca into top of double boiler pot, and cover with lots of water. Let stand (NO HEAT) overnight or all day. Drain tapioca and mix with the milk. Don’t add too much! Cook on low/med heat for about 20 minutes. Stir occasionally. Separate eggs. Add yolks, sugar, and salt into tapioca. Stir and let cook for a few minutes. Meanwhile, beat egg whites until fluffy using a whisk. Fold these into tapioca. Serve! Cocoa Spice Snacking Cake Medium Mike Austin Cinnamon, nutmeg Recipe from HERSHEY's Chocolate Lover's Cookbook, Bell Canada book sale - Feb. 28, 1994 Dessert Soft light snack cake, to be eaten for dessert or a snack ? cup (1/2 stick) butter or margarine, melted ? cup Hershey?s cocoa ? cup applesauce 1 cup all-purpose flour 1 cup granulated sugar ? teaspoon baking soda ? teaspoon ground cinnamon ? teaspoon ground nutmeg ? teaspoon salt 1 egg, slightly beaten ? cup chopped nuts ? cup raisins Powdered sugar, optional Heat oven to 350 degrees F. Grease 9-inch square baking pan. In small bowl, combine butter and cocoa, stirring until smooth; stir in applesauce. Stir together flour, sugar, baking soda, cinnamon, nutmeg and salt. Add cocoa mixture and egg; stir until dry ingredients are moistened. Stir in nuts and raisins. Spread batter into prepared pan. Bake 28 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Sprinkle powdered sugar over top, if desired. Makes 9 servings. Stir Fried Rice noodles with Beed Bad Po Yip Chinese fried fly Terry's recipe Main course This is one of the contributor's favorites null null null null null null null null null 1/2 cup Grape Nuts, Oatmeal Crisp, or your favorite cereal 1/2 cup low-fat vanilla yogurt 1 cup ice 1 banana 2 cups juice (orange, apple, or whatever you like) Blend well and enjoy! Breakfast Replacement Smoothie Null null None http://www.smoothieweb.com/ Breakfast Smoothie for the morning, for those who don't have time to eat a full breakfast! 1/2 cup Grape Nuts, Oatmeal Crisp, or your favorite cereal 1/2 cup low-fat vanilla yogurt 1 cup ice 1 banana 2 cups juice (orange, apple, or whatever you like) Blend well and enjoy! Tabouli Sour Hamza El-Sarji None null null It is a lebanese salad dish used as an appetizer. bulgur Tomato Parsley Cucumber Mint Green onions Olive oil Lemon juice Salt Bulgur is cleaned to start. Tomato, cucumber, parsley, mint and green onions are then chopped finely. Bulgur, olive oil, lemon juice and salt are then added to the chopped ingredients. They are mixed well and served with Romaine lettuce. Curry Pasties Mild Trevor Hall Curry powder Mom's recipe Main Dish Curry inside of a pastry 2 tablespoons cooking oil 1 onion cut up into small pieces 1/2 teaspoon of curry powder 2 tablespoons tomatoe paste 1 cup of chicken broth 1 packet of frozen mixed veg 1 packet of pastry 2 potatoes Use two large frying pans. Put 1 tablespoon of cooking oil. Add 1 cut up onion. 1/2 teaspoon of curry powder. Fry all ingredients together it is important to cook the curry powder. This will form a paste. Add 2 tablespoons of tomatoe paste. In second pan add 1 tablespoon of oil and fry brown chicken. Gradually add the chicken to the first pan. Add frozen veg. Add two cubbed potatoes. Add chicken stock. Let simmer with a lid for an hour on medium stir occasionally so it doesnt stick. Roll out pastry into squares you can normally make 12 pastries out of one packet of pastry. When curry is cold put a couple of tablespoons of curry onto pastry then fold corner to corner to make a triangle. Brush with milk. Put in oven on 400F for around 25 minutes. Sweet Suicide Chicken Wings HOT Greg Dowhan Powdered red pepper Powdered white pepper Restaurant grind black pepper Crushed red peppers Boredom / Love of Hot Food Appetizer This is a recipe carefully crafted during my years of killing time while working at the Outback Steakhouse. It is a surprisingly spicy way to start your day. 3 tablespoons of Crystal Extra Hot Sauce 1 tablespoon of honey 1 teaspoon of powdered red pepper 1 teaspoon of powdered white pepper 1 teaspoon of restaurant grind black pepper 1 teaspoon of crushed red peppers 1 teaspoon of white vinegar 1/3 cup of Tabasco sauce 2 lbs chicken wings-with tips cut off Preheat oven to 400 degrees. Place 2 pounds of chicken wings in a oven safe dish, side by side. Cook 45 to 55 minutes. Once wings are almost cooked, mix all other ingredients in a medium-sized frying pan and bring to a boil. (Watch it, honey really boils up) Let simmer for about 2 minutes and mix with spatula until sauce becomes thick. Coat cooked wings in sauce. Banoffee Pie YUM Ian Enstrom None Father Dessert This is arguably the best dessert in the world! A delicious layer of thick caramel on a biscuit base, topped with bananas and cream. Serves 8-10 Preparation time: 20 minutes Chilling time: 1? hours For the base: 100g (3?oz) butter, melted 250g (9oz) digestive biscuits For the caramel: 100g (3?oz) butter 100g (3?oz) dark brown soft sugar 397g can Carnation Condensed Milk Topping: 4 small bananas 284ml carton double cream You will also need: 20cm (8?) loose-bottomed cake tin, greased and based lined To make the base, process the biscuits until like fine crumbs then tip into a bowl. Stir in the melted butter. Press the mixture into the base and 4cm (1?in) up the sides of the tin. Chill the base while you make the filling. To make the filling: place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel. As soon as it thickens, remove from the heat. Spread the filling over the biscuit base, cool, and then leave to chill for about 1 hour, until firm. To serve, remove the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the toffee base. Stumpot bland Corey Lapensee none Mom side dish A type of potato side dish with mixed in vegetables. Goes well with pork or steak. 2 Large Potatoes, 2 Carrots, 2 Onions, 1/4 cup Milk, 1 Tbsp Butter, 3 Strips Bacon, 1 Tsp Vinegar, Salt, Pepper Boil Potatoes, Carrots and Onions. While Vegetables are boiling cook bacon until crispy. When the vegetables are mushy, drain the water then mash with then butter and milk. Mix in the Bacon and vinegar. Add salt and pepper if desired. Makes 2 servings Ribs in a Smoky Barbeque Sauce Hot Evan McEwen Black Pepper and Cayenne Pepper Family, originally saw on TV. Main Course Classic and delicious ribs. Yield is 4 servings. 1 1/2 lb. pork, back, ribs 1 cup ketchup 1/3 cup malt vinegar 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1/2 tsp liquid hickory smoke 3 cloves garlic, minced 1/4 cup corn syrup 1/4 cup packed brown sugar 1/4 tsp cayenne pepper 1/4 tsp black pepper 1. Preheat oven to 250 degrees F. 2. Cut the ribs into large sections. 3. Bring a large pot of water to a boil on high heat and add the ribs. 4. Boil 10 to 15 minutes, drain, and arrange on a lightly sprayed baking sheet. 5. Combine ketchup, vinegar, soy sauce, Worcestershire sauce, liquid smoke, garlic, corn syrup, brown sugar, cayenne, and black pepper in a medium bowl. 6. Whisk to a smooth consistency. 7. Arrange rib sections, bone side down, on baking sheet and coat with half the sauce. 8. Cover with foil and bake on the middle oven rack for about 1 1/2 hours or until tender. 9. Heat a grill on medium-low heat. 10. Put the ribs on the grill and brush with the remaining sauce. 11. Grill the ribs, basting with the marinade periodically, about 10 minutes or until caramelized and crisp. 12. Cut between the bones and put on a platter. 13. Garnish with lemon wedges and parsley. Chocolate Truffles Extremely Sweet Will Parkinson Sprinkles My Girlfriend Dessert This is a chocolate based dessert, it is both fun to make and extreamly sweet and delicious. It makes perfect for giving gifts and is cheap to make. 525g chocolate chips 1 can sweetened condensed milk 1 tbsp vanilla In a sauce pan over low heat, melt the chocolate chips and pour the condensed milk into the sauce pan. Revmove from heat when well mixed and melted, stir in vanilla. Cover the mixture and chill for 2 hours. Roll the mix into balls and cover with sprinkles or toppings of choice. Framed Eggs Medium Achira A. Abeynayaka Pepper Unknown Breakfast This is a very simple recipe based on French toast. 1 slice of bread 1 small egg A pinch of Salt Pepper (optional) 1/2 tbsp of Butter First, cut out a hole in the slice of bread, using a cookie cutter or a small cup. Melt the butter in a frying pan and place the slice of bread (now with a hole in the middle) into the pan. Break open the egg into the hole and cook it as you would a normal egg. Add a little bit of salt and if you like, a little bit of pepper as well (if you need more, you can always add more salt/pepper after it is cooked). When the underside of the slice of bread is golden brown and the egg white has solidified, flip the slice of bread using a spatula (being careful not to spill the egg) and let the other side cook until it is also golden brown. Once it is done, you have yourself a tasty framed egg! You can also experiment by adding onions, chilli, cheese, pieces of meat etc. into the egg while it is cooking. You could even make a framed Omelette. Also, make sure you don't waste the cut out pieces of bread; you can eat them with butter, jam or whatever you fancy, you could even make French toast with them. a spatula (being careful not to spill the egg) and let the other side cook until it is also golden brown. Once it is done, you have yourself a tasty framed egg! You can also experiment by adding onions, chilli, cheese, pieces of meat etc. into the egg while it is cooking. You could even make a framed Omelette. Also, make sure you don't waste the cut out pieces of bread; you can eat them with butter, jam or whatever you fancy, you could even make French toast with them. Borscht Not Hot Sarah Liske Dill, Salt, Pepper Mom Soup Absolutely Disgusting 8 cups beef broth 1 pound slice of meaty bone-in beef shank 1 large onion, peeled, quartered 4 large beets, peeled, chopped 4 carrots, peeled, chopped 1 large russet potato, peeled, cut into 1/2-inch cubes 2 cups thinly sliced cabbage 3/4 cup chopped fresh dill 3 Tbsp red wine vinegar 1 cup sour cream Salt and pepper to taste 1 Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes. 2 Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day. 3 Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes. 4 Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill. Serves 6. Fried BLT Sandwhich Mild Andrew Thompson =20 Family Recipe Main course A golden brown sandwhich, with Bacon, Lettuce, and Tomato. Easy to = make, and does not take a lot of time. 2 Slices of Bread 1-2 Slices of Processed Cheese 1/2 a Tomato, sliced 3-4 Strips of Bacon Fresh Lettuce Butter or Margerine Take both slices of bread, and butter one side of each slice with = margerine or butter, either works. Sandwhich processed cheese between both slices of bread, with buttered = side facing outwards. Then fry sandwhich on frying pan till golden brown, and flip so that = both sides are fried a golden brown. Then open sandwhich, and place lettuce and tomato between slices of = bread. Finally, fry the bacon until no longer pink, and place bacon in = sandwhich. Enjoy Sandwhich. Lemon Pasta Just a tiny bit spicy Morley Abbott Cayenne Nutmeg Black Pepper Family Recipe Main course or Side Dish Lemon cream sauce with a touch of cayenne and nutmeg, and a lot of paremsean cheese. Pasta of your choice, 1/2 lemon, 1/2 cup table cream, 1/6 pound butter, 1/4 tsp Nutmeg, 1/4 tsp Cayenne, 1/4 tsp Black Pepper, 1 cup Parmesean Cheese. Cook Pasta. While it cooks, in a small saucepan, melt the butter on a very low temperature. Add the cream, keeping the temperature low enough not to boil it. Shave off the zest of the 1/2 lemon, and add to sauce with the spices, and stir as the cream thickens. Once sauce is creamy, and well mixed, remove, and put on cooked pasta. Mix well. Squeeze Lemon over pasta, mixing well. Finally add Parmesean, and mix well. Kabab-e Barg Mild Kaveh Aminian Razavi Garlic, black pepper, saffron, salt, sumac http://personal.ee.surrey.ac.uk/Personal/F.Mokhtarian/recipes/ Main course This is a traditional Iranian food. Almost every single resturant in Iran serves this food since it is very popular. (6 servings) fillet of lamb, 1 kg extra-virgin olive oil, 1/2 cup 3 onions, grated 2 cloves of garlic, crushed 6 medium tomatos saffron, 1/2 teaspoon (optional) salt black pepper sumac (optional) Prepare marinade: mix olive oil, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferrably 24 hours) in refrigerator. Container should be covered. Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently. Kabab Barg can also be made in the oven. Prepare as before, pre-heat the grill to a high temperature and place just under the grill, again turning frequently. Serve hot with basmati rice or on middle-eastern bread. If served with rice, some sumac may be sprinkled on. Lasagna Supreme Filling Rebecca Loerts Onion Basil Garlic Marjoram Salt Pepper Parsley Italy Main Course This is a hearty lasagna straight from Italy. YUMMY! Serves 8-10. 8 ounces of lasagna noodles 1/2 pound ground beef 1/2 pound mild Italian sausage 1 medium onion, chopped 2 cloves of garlic, minced 14 1/2 ounces tomatoes, chopped 1 6 ounce can tomato paste 2 teaspoons dried basil leaves 1 teaspoon dried marjoram leaves 4 ounces sliced mushrooms 2 eggs 1 pound cream cottage cheese 3/4 cup grated parmesan cheese 2 tablespoon dried parsley flakes 1/2 teaspoon salt 1/2 teaspoon black pepper 2 cups shredded cheddar cheese 3 cups shredded mozzarella cheese Cook lasagna noodles according to package directions and drain. Cook meat, onion and garlic in large skillet over medium or high heat until meat is brown, drain. Add tomatoes with juice, tomato paste, basil and marjoram. Reduce heat to low, cover and simmer for 15 minutes, stirring often. Stir in mushrooms, set aside. Preheat oven to 375f, beat eggs in large bowl, add cream cottage cheese, parmesan cheese, parsley, salt and pepper. Mix well. Place 1/2 noodles in bottom of 13x9 inch baking pan. Spread half cottage cheese mixture over noodles, then half the meat mixture, then half the cheddar and mozzarella cheese. Repeat layers. Sprinkle with remaining cup parmesan cheese. Bake for 40-45 minutes or until bubbly. Let stand 10 minutes before cutting. Pizza Napolitana II DESU YO!! Billy Patterson Oregano Salt Pepper Chef Maestro, http://www.chefmaestro.com/pizza_napolitana_recipe.html Party This is an Italian recipe, much better than your local pizza place would think of making. Try it and see for yourself! 350 grams pizza dough 6 ounce grilled Italian sausage 1/2 cup sliced mushrooms 1/2 green pepper 1/2 cup pizza sauce 1 tablespoon semolina 1 tablespoon flour 2 teaspoon olive oil 1 1/2 cup grated mozzarella Roll the pizza dough with a rolling pin over the semolina-flour mixture to about 14 inches in diameter. Grease an aluminum pizza tray with the olive oil and place the pizza dough over it. Spread the pizza sauce on the pizza dough, leaving 1/2 inch of the edge without a sauce. Apply the pizza toppings evenly over the pizza and put it in a preheated oven at 450 F. Cook for about 15 minutes of until the edge of the pizza turns golden and the cheese is bubbling. If necessary, remove the pizza pan from under the pizza halfway through the cooking, to crispen the bottom, if you are not using a perforated pan that is. Apple Crisp It wins FOREVER Benjamin van-Es Cinnamon Oma Dessert This just tastes awesome in every way, apples covered in crispy flakes of oatmeal, best when sered hot with ice cream on top. 1 cup all purpose flour 1 cup rolled oats 1 cup lightly packed brown sugar 1/2 cup butter 4 cups of sliced apples preheat oven to 350 degrees F mix together: 1 cup all purpose flour 1 cup rolled oats 1 cup lightly packed brown sugar cut in : 1/2 cup butter or margerine until mixture is crumbly set crumble mixture aside layer apples in a 9 x 13 baking dish, pour 1/4 cup orange juice over the apples and sprinkle with cinnamon cover evenly with cumble mixture bake in preheated oven for 35 to 40 minutes or until apples are tender serve hot or cold; cream or ice cream are optional as granish Authentic Balinese Indonesian Satay Chicken Very Hot Abhinav Shukla red chilies cumin seeds coriander seeds Indonesian recipe Main course This is a traditional Indonesian recipe, commonly cooked in the islands of Java and Bali. It's Indonesian home cooking so it's more authentic than the Satay you could try in the restaurants. I found this from a website. It should taste spicy and slightly sweet. To make this dish quicker to prepare, you could use unsalted peanut butter instead of roasting and peeling the peanuts. And if you don't like your food spicy, use only 1 chili or omit them all together. Marinade: 2 teaspoons tamarind paste 2 tablespoons warm water 3 garlic cloves 4 peeled shallots 1 teaspoon coriander seeds 1/4 cumin seed 1/2 teaspoon salt 1 1/2 tablespoons oil (groundnut or sunflower oil will do) Peanut sauce: 2 tablespoons oil 3 red finger-length chilies 3 garlic cloves, minced 200 g unsalted peanuts, dry roasted and skinned 1/2 teaspoon salt 3 tablespoons palm sugar or brown sugar 250 ml hot water Mix the tamarind pulp with oil, add chicken and set aside to marinade for at least 20 minutes. To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). Put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce. Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad. Mexican Chili Mild / Medium Brendan Connor 100741180 Ground Cumin Powder Chilli Powder Mexican Food Recipes Side Dish This is your average mexican chilli recipe but its pretty solid in taste buds. 1 Pound Very Lean Ground Beef, 2 Tablespoons Chili Powder, 1/2 teaspoon Salt, 1/8 teaspoon Garlic Powder, 1/8 teaspoon Red Pepper, 1 teaspoon Ground Cumin Powder, 1 cup water Place your sauce pan on the burner and put the lean ground beef in it. Don't turn the burner on yet. Now mix the following spices together: 2 Tablespoons Chili Powder, 1/2 teaspoon Salt, 1 teaspoon Ground Cumin Powder, 1/8 teaspoon Garlic Powder, 1/8 teaspoon Red Pepper. Turn your stove burner on to medium high and stir the beef until it is slightly browned. While stirring you will want to break the beef up into small pieces with your spoon. Now add the spices you just mixed together to the meat. Now that the spices are added mix them thoroughly into the beef until they are evenly distributed. Add and stir in 1 cup water. Once you stir this in put the lid on your sauce pan and let it cook on a low setting for 25 minutes. This slow simmer allows the meat to absorb the blend of spices. Once it is done skim the grease off. Now sit down and enjoy your chili! If you would like to freeze your chili go right ahead, it will work out great. We recommend an air tight container, or a freezer zip lock bag. Freezing chili and reheating later will not change the taste of this spicy recipe. Chicken Curry WAY TOO HOT Waheed Ahmed Red Chilli Powder Mom recipe Main course This is a traditional Pakistani recipe. I learned it from my mom's cooking book. It should taste spicy and hot. 1-1 1/2 kgs small cubes of chicken 5 onion,finely sliced 1 1/2 turmeric podwer tablespoons 1 1/2 ginger tablespoons,paste 1 1/2 garlic tablespoons,paste 1 1/2 cupswhipped yougurt,plain 1 1/2 cups vegetable oil 1 tablespoon salt 1 tablespoon Red Chilli Powder 6 Glasses of water In a small deep pan heat oil and add sliced onions. Saute/fry on high heat for 10 mintues or until the onions turn brownish. Stir frequently. Remove from the heat and drain the oil. Spread the fried onions on an absorbent paper. Allow it to cool and when crisp crush it coarsely with a rolling pin. In the same oil add garlic paste and fry for few seconds. Then stir in meat, yougurt, ginger, red chilli podwer and turmeric powder. Cover and Cook on low heat until the meat is tender. If desired add 1-2 cups of water. Add crushed fried onions and stir. Then cover and cook on low heat for 5 minutes or until the oil separates from the gravy. Molasses Cookies Mild Caitlin Ross Cloves Ginger Cinnamon The Silver Palate Cookbook Dessert These soft, chewy, spicy cookies are one of the store's most popular. Don't expect them to be crip; they are not gingersnaps. They stay moist, in an airtight tin, for at least a week. 3/4 cup butter 1 cup granulated sugar 1/4 cup molasses 1 egg 1 3/4 cups unbleached all-purpose flour 1/2 tsp ground cloves 1/2 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp salt 1/2 tsp baking soda 1. Preheat oven to 350F 2. Melt butter, add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture; blend well. 3. Sift flour with spices, salt and baking soda, and add to first mixture; mix. Batter will be wet. 4. Lay a sheet of foil on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving 3 inches between the cookies. These will spread during the baking. 5. Bake until cookies start to darken, 8 to 10 minutes. Bemove from oven while still soft. Let cool on foil. Makes 24 very large flat cookies. Tourtière Mild Jean-Robert Ouellette Garlic, Onion, peppers. Family Recipe Main Dish Traditional French-Canadian meat pie. Can be used with any sort of pastry or pie crust. 1 lb. pork, minced 1 small onion, chopped 1 small garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon celery salt 1/4 teaspoon ground cloves 1/2 cup water 1/2-1/4 cup breadcrumbs Pastry of your choice Place all the ingredientes except the breadcrumbs in a saucepan. Bring to a boil and cook uncovered for 20 minutes over medium heat. Remove from heat and add a few spoonfuls of breadcrumbs. Let stand for 10 minutes. If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, continue in same manner. Cool and pour into a pastry-lined pie pan. Cover with crust. Bake at 400 degrees farenheit until golden-brown. Serve hot. A cooked tourtière can be frozen 4-5 months. It does not have to be thawed out before reheating. Creamy Potato Soup Bland Matthew Eastman Garlic Parsley Thyme Salt Pepper '93 Milk Calendar Main Course This is a wonderful recipe for the winter months. Great with a =20= baguette or buttermilk biscuits. 2 tbsp butter 1 onion, chopped 2 cloves garlic, finely chopped 5 potatoes, peeled and diced 2 cups chicken broth 1/4 tsp dried thyme 2 cups milk 1 cup grated cheddar cheese 2 tbsp chopped parsley salt and pepper to taste Melt butter in a large sauce pan. Add onion and garlic. Cook, =20 without browning, for 3 to 4 minutes. Add potatoes, chicken broth, and =20= thyme. Bring to a boil. Reduce heat and cook, covered, for 20 minutes =20= or until the potatoes are very tender. Pur=E9e half of the soup mixture. = =20 Return the remaining soup to the pot. Add milk and heat thoroughly. =20 Season to taste with salt and pepper. Stir in cheese and cook gently =20 until cheese melts. Serve sprinkled with parsley. Creamy Potato Soup Bland Matthew Eastman Garlic Parsley Thyme Salt Pepper '93 Milk Calendar Main Course This is a wonderful recipe for the winter months. Great with a = baguette or buttermilk biscuits. 2 tbsp butter 1 onion, chopped 2 cloves garlic, finely chopped 5 potatoes, peeled and diced 2 cups chicken broth 1/4 tsp dried thyme 2 cups milk 1 cup grated cheddar cheese 2 tbsp chopped parsley salt and pepper to taste Melt butter in a large sauce pan. Add onion and garlic. Cook, = without browning, for 3 to 4 minutes. Add potatoes, chicken broth, and = thyme. Bring to a boil. Reduce heat and cook, covered, for 20 minutes or = until the potatoes are very tender. Pur=C3=A9e half of the soup mixture. = Return the remaining soup to the pot. Add milk and heat thoroughly. = Season to taste with salt and pepper. Stir in cheese and cook gently = until cheese melts. Serve sprinkled with parsley. Jamaican Jerk Chicken Hot Scott Graham Allspice, nutmeg, thyme, ginger, salt, pepper Least I Could Do - Home and Garden Forum Main course Chicken coated in a hot marinade. 6 skinless, boneless chicken breast halves - cut into chunks 4 limes, juiced 1 cup water 2 teaspoons ground allspice 1/2 teaspoon ground nutmeg 1 teaspoon salt 1 teaspoon brown sugar 2 teaspoons dried thyme 1 teaspoon ground ginger 1 1/2 teaspoons ground black pepper 2 tablespoons vegetable oil 2 onions, chopped 1 1/2 cups chopped green onions 6 cloves garlic, chopped 2 habanero peppers, chopped Place chicken in a medium bowl. Cover with lime juice and water. Set aside. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours. Preheat an outdoor grill for medium heat. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness. Tamale colorado Caliente William Greenwood Garlic Andro Chiles Red Bell Pepper http://www.saveur.com/ Main course These banana leaf–wrapped tamales are covered with an outer layer of foil, which ensures that they stay closed when steamed. Alternatively, the foil may be omitted and the tamales tied with kitchen twine. Parchment paper may be substituted for the banana leaves, as well. 1 cup plus 3 tbsp. canola oil 1 1-lb. piece boneless pork shoulder Kosher salt, to taste 4 plum tomatoes, cored and roughly chopped 3 cloves garlic, roughly chopped 2 ancho chiles, stemmed, seeded, and roughly chopped 1 small white onion, roughly chopped 1 tsp. distilled white vinegar 1 tsp. sugar 13 14" x 14" pieces fresh or frozen and thawed banana leaf, trimmed of hard edges, rinsed, and patted dry 1 tsp. achiote paste (ground annatto seed and spices); optional 2 cups masa harina (corn flour for tamales; preferably Maseca brand) 1 cup rice flour 1â?„4 cup capers, rinsed 15-20 large pitted green olives 1â?„2 red bell pepper, cored, seeded, and thinly sliced Heat 2 tbsp. oil in a skillet over medium-high heat. Season pork with salt; cook, turning occasionally, until browned, 10–12 minutes. Remove from heat and let cool. Cut pork into 3"–4"-long slices about 1â?„2" thick and set aside. To make the chile sauce: Purée tomatoes, garlic, chiles, onions, and 1â?„4 cup water in a blender. Heat 1 tbsp. oil in a saucepan over medium-high heat. Slowly add purée, vinegar, sugar, and salt; boil. Reduce heat to medium-low; simmer, stirring occasionally, until thick, about 40 minutes. Set sauce aside. Heat a skillet over medium-high heat. Toast 10 banana leaf pieces in skillet, one at a time, turning once, 20–30 seconds. Transfer to a plate. Alternately layer banana leaves, dull side up, with 14" squares of foil; trim protruding leaves. To make the corn-flour dough: Put achiote paste and 1 quart warm water into a bowl. Mash paste with your fingers to dissolve. Add masa harina, rice flour, remaining oil, and 2 tbsp. salt; whisk. Transfer mixture to a medium pot; cook over medium-high heat, whisking constantly, until dough is very thick and pulls away from sides of pot, 6–8 minutes. Transfer dough to a bowl. To assemble the tamales: Place about 1â?„2 cup dough into middle of a banana leaf; form dough into a 4" square. Top with 2 pieces pork, 4–5 capers, 1–2 olives, 2 slices bell pepper, and about 2 tbsp. chile sauce. Fold sides of banana leaf over filling to make a snug rectangular package. Repeat process with remaining dough, pork, capers, olives, peppers, and a little chile sauce to make 10 tamales in all. (Reserve remaining chile sauce for another use.) Place a large collapsible steamer inside a deep wide pot; pour in enough water for a depth of 1". Line steamer with the 3 remaining banana leaf pieces. Arrange tamales in steamer, standing them upright. Cover pot; boil. Reduce heat to medium and steam tamales, covered, until firm and cooked through, 45–50 minutes. Unwrap; serve tamales hot or at room temperature. BBQ Flank Steak Medium Michael Laporte Louisiana Hot Sauce Friend Main Course A homestyle BBQ sauce and Flank Grilling recipe. 1 cup ketchup 5 TBSP Soya Sauce 3 TBSP Louisiana Hot Sauce 2 TBSP Dry Mustard 2-2.5 lbs Beef Flank Steak Preparation: Prepare marinade by placing all ingredients except Steak in a mixing bowl. When ingredients are mixed to a consistent state, place Flank Steak in a ziploc bag and pour the marinading sauce in with steak. Seal bag and ensure all of meat is completely covered with the sauce. Place in refrigerator and let marinade over 24 hours. Remove meat from refrigerator 20 minutes before ready to grill. Grilling: Heat grill until VERY HOT. Turn down to medium heat and place steak onto Grill and cook for 3 minutes with lid closed. After initial 3 minutes, turn steak over and cook another 3 minutes. Turn steak over a third time, and place at 45 degree angle to get nice grill marks, pour leftover marinade onto steak and cook with lid covered another 1-2 minutes. Turn final time and cook for 1-2 minutes again. Cooking time on last two turns depends on how well-done you like the steak. Serving: With a sharp meat cutting knife, place on cutting board and cut thin slices, ensure that you cut against (perpendicular) to the grain of the meat. Note: Leftovers make great salad and sandwich meat! Hot For Hummus sexy hot Alex Hedges 2 teaspoons harissa and/or 3 shots of tabasco. Robin Robertson's Vegan Planet Snack Hummus is an ideal vegan food, at once creamy and flavorful, while also being loaded with calcium and protein. No wonder everyone loves it, whether served as a dip or used as a spread for sandwiches. To keep your hummus from becoming ho-hum, try this spiced-up variation made with fiery harissa, a North American chilli sauce that contains garlic, cumin, and coriander. Canned harissia is available at ethnic markets for those who don't wana make it from scratch. For a more traditional hummus, omit the harissa. 1 1/2 cups cooked or one 15 ounce can chickpeas, drained and rinced. 1/4 cup tahini(sesame paste). 2 teaspoons harissa. 3 tablespoons fresh lemon juice. 2 garlic cloves, chopped. 1 tablespoon minced fresh parsley leaves. 1/2 teaspoon salt. 1. Place the chickpeas in a food processor and process until smooth. Add the remaining ingredients and process until smooth and well blended. 2. Transfer to a tightly covered container and refrigerate for at least 1 hour before serving to allow the flavors to develop. Stored tightly covered in the refrigerator, hummus will keep for 3 days. Serve chilled or at a room temperature. Cremet de Touraine - Touraine Cream Cheese Dessert Null Ashlyn Bredewold None Le Cordon Bleu Dessert This dessert combines two wonderful tastes of smooth creamy cheese and fresh delicious fruit. Not only is this dessert light, fluffy and scrumptious, but it is very easy to make. 4 Pieces of gelatin leaves 500g of Cream Cheese or Sour Cream 300mL of 35% Cream 80g of White Sugar 250g of Raspberries (Fresh or Frozen - thawed) 50g of White Sugar 2 Branches of Fresh Mint Soak gelatin in in a bowl with ice water. In a seperate bowl, combine cream cheese or sour cream with 80g of white sugar. In another bowl, whip 35% cream to soft peak. Remove gelatin from water and squeeze out any excess liquid. Place gelatin in small sauce pan with a teaspoon of water to melt gelatin. Once melted, incorporate into sour cream or cream cheese mixture. Fold in whipped cream. Pour cream mixture into molds. Allow to set for a minimum of 2 hours. In seperate container, puree raspberries with 50g of white sugar. If needed, add a little lemon juice or water to desired consistency. Pass raspberry puree through a strainer to remove any solids. Remove cream cheese or sour cream mixture from mold. Place on plate and decorate with raspberry coulis. Easy Spinach Salad Delight sweet and sour Adam Monsour N/A Family recipe Salad Good for all occasions. Quick and easy to prepare. 1 pkg of spinach, washed and dried 1 10oz can of mandarin oranges a handful of pecans chopped 3 tbs. of Olive Oil 2 tbs. of Soy sauce 3 tbs. of balsamic vinnager Toss all together, and enjoy! Maple Bacon Chicken Mild Samuel Dejong Maple Syrup My own adea Main course A delicious chicken dish involving all that is good in the world Several chicken legs, as many strips of bacon Preheat oven to 400 degrees. Rinse chicken legs, and wrap each leg in one strip of bacon. Place chicken on a sheet of tinfoil on a baking tray, and place in the oven for 30 minutes. Remove chicken and pour generous amount of maple syrup over the legs. Return to oven for another 15 minutes. Remove from oven, and enjoy! Chicken Tikka Hot Rishi Sood Black Pepper Cinnamon Cayenne Pepper Jalapeno Pepper allrecipes.com Main Course A very popular dish originating from India. Is mostly enjoyed as a main course type meal, although it can be served on the side as well. It can be served anywhere from a mild rating to a hot one. This specific recipe caters to those who enjoy a spicy dish. 1 cup yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon minced fresh ginger 4 teaspoons salt, or to taste 3 boneless skinless chicken breasts, cut into bite-size pieces 4 long skewers 1 tablespoon butter 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika 3 teaspoons salt, or to taste 1 (8 ounce) can tomato sauce 1 cup heavy cream 1/4 cup chopped fresh cilantro In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for one hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Halloween Kitty Litter Cake mild Andrew Solheim none http://www.fabulousfoods.com/recipes/dessert/cakes/kittylittercake.ht= ml Dessert This clever Halloween cake recipe, that frightfully resembles a well = used kitty litter box. I found it online while googling gross recipes. 1 spice or German chocolate cake mix 1 white cake mix 2 large pkg vanilla instant pudding mix, prepared (I like Bird's=AE dessert= mix) 1 large pkg vanilla sandwich cookies green food coloring 12 small Tootsie Rolls=AE 1 new kitty litter pan 1 new plastic kitty litter pan liner 1 new pooper scooper Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in food processor, scraping= often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add = a few drops green food coloring and mix until completely colored. When cakes are cooled to room temperature, crumble into a large bowl. Toss = with half the remaining white cookie crumbs and the chilled pudding. Import= ant: mix in just enough of the pudding to moisten it. You don't want it too= soggy. Combine gently. Line a new, clean kitty litter box. Put the cake/pudding/cookie mixture int= o the litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until s= oft and pliable. Shape ends so they are no longer blunt, curving slightly. = Repeat with 3 more Tootsie rolls bury them in the mixture. Sprinkle the oth= er half of cookie crumbs over top. Scatter the green cookie crumbs lightly = on top of everything -- this is supposed to look like the chlorophyll in ki= tty litter. Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on t= op of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls= over the top; take one and heat until pliable, hang it over the side of th= e kitty litter box, sprinkling it lightly with cookie crumbs. Place the box= on a newspaper and sprinkle a few of the cookie crumbs around for a truly = disgusting effect! Baked Kibbeh Medium - Hot (Depends on how spicy one likes it) Zahraa Sarji null Common Middle Eastern Dish Main Dish, Meat This national dish is a mixture of ground beef, nuts, and spices. It comes in many forms such as raw kibbeh, kibbeh baked in layers, ball shaped kibbeh,etc. ? (half)cup bulgur wheat 2 cups hot water ? (one fourth)cup finely chopped onion ? (three fourths)teaspoon of salt ? (half)teaspoon of ground cinnamon ? (one fourth)to ? (half) teaspoon of pepper 1?(one and a half)pounds ground beef or ground lamb ? (three fourths)cup finely chopped onion ? (one third)cup walnuts or pine nuts, or slivered almonds 1 teaspoon lemon jucie ? (half)to 1 teaspoon salt Dash pepper Plain yogurt Soak bulgur in water for 1 hour. Drain well; squeeze out excess water. Stir in the ? (one fourth) cup of copped onion, the ?(three fourths) teaspoon salt, cinnamon, and ?(one fourth) to ? (half) teaspoon pepper. Add 1 pound of the ground meat; mix well. Set aside. In a skillet cook remaining meat, the ?(three fourths) cup of chopped onion, and nuts till meat is brown. Drain off fat. Stir in lemon juice, the ? (half) to 1 teaspoon salt, and the dash pepper. In 10x6x2-inch baking dish press half of the meat-bulgur mixture evenly over the bottom. Top with cooked meat-nut mixture. Cover with remaining meat-bulgur mixture, pressing down with hands. Bake in 350? oven for about 25 minutes or till done. Drain off fat. Serve warm or chilled with yogurt. Makes six servings Cabbage Salad Very Mild Alex Perram None Polish Recipe Side Dish This is a Polish family recipe. It is fairly sweet. One of my favourites 1 Head of green cabbage 2 Apples 1 Banana 1 Cup of Mayonnaise Finely shred the cabbage into a bowl. Core the apple and finely chop. Peel the banana and chop as well. Mix in a bowl with the two cups of mayo. Keep refrigerated. Don't keep for more than 3 days. Serves 6-8 side dishes. Beef and Black Bean Chilli Medium Jin Xu chilli powder ground cumin Canadian Living Magazine Main dish There are no real rules when it comes to making chili. This low fat Beef and Black Bean Chili has plenty of vegetables to make it both colorful and nutritious. 1lb lean ground beef 1 onion 1 sweet red pepper 1 carrot 1 stalk celery 2 cloves garlic 1tsp ground cumin and dried oregano 1/2tsp salt and pepper 2tsp chilli powder 1 can diced tomatoes 1 can black beans 1/2cup fresh or frozen corn kernels 2tbsp tomato paste 2tbsp lime juice 1/2cup shredded Cheddar cheese In Dutch oven,saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat.Add onion, red pepper, carrot, celery, garlic, chilli powder, cumin, oregano, salt and pepper; fry over medium heat, stirring, until vegetables are softened, about 5 minutes. Stir in tomatoes; bring to boil. Reduce heat and simmer until thick enough to mound on spoon, about 20 minutes. Stir in beans, corn and tomato paste; simmer until bubbling,about 5 minutes. Sir in coriander and lime juice. Sprinkle with cheese. Shrimp Cakes Bland Kevin Kung White Pepper Family Side Dish/Snack These fried shrimp cakes contain plenty of flavor by themselves. There are different variations and the shrimps can be replaced with either fish or pork. They can be served as either a snack with slices of cucumber and/or tomato on the side or as an appetizer for a meal. Best served with plumb sauce or sweet chili sauce (recommended). 100 grams of shrimp or prawns 50 grams of pork fat or pork mince 1 teaspoon of white pepper 1 and a half teaspoon of salt 100 grams of bread crumbs Your choice of oil (Canola, Sunflower, Corn etc.) First clean the shrimp and remove the black thread inside, then mix the shrimp with the pork fat, salt, white pepper, and blend together in a food processor to form a coarse mince. Next, cover a plate with the bread crumbs and take a tablespoon of the mixture out and drop it on the bread crumbs, flatten it and flip it over to form the flat round cake shape. Heat the oil to 170 degrees Celsius and fry them until golden brown. Serve with your choice of sauce, recommend either plumb sauce or sweet chili sauce. Shrimp Cakes Bland Kevin Kung White Pepper Family Side Dish/Snack These fried shrimp cakes contain plenty of flavor by themselves. There are different variations and the shrimps can be replaced with either fish or pork. They can be served as either a snack with slices of cucumber and/or tomato on the side or as an appetizer for a meal. Best served with plumb sauce or sweet chili sauce (recommended). 100 grams of shrimp or prawns 50 grams of pork fat or pork mince 1 teaspoon of white pepper 1 and a half teaspoon of salt 100 grams of bread crumbs Your choice of oil (Canola, Sunflower, Corn etc.) First clean the shrimp and remove the black thread inside, then mix the shrimp with the pork fat, salt, white pepper, and blend together in a food processor to form a coarse mince. Next, cover a plate with the bread crumbs and take a tablespoon of the mixture out and drop it on the bread crumbs, flatten it and flip it over to form the flat round cake shape. Heat the oil to 170 degrees Celsius and fry them until golden brown. Serve with your choice of sauce, recommend either plumb sauce or sweet chili sauce. BBQ Meat Loaf 3.5/4 Jennifer Nuttall null null null - Meat loaf dinner, enough for 4 people - To double size, double all ingredients and cook time -1 pound ground beaf -1/2 cup barbecue sauce (divided) -1/4 cup frozen chopped onion (pressed dry -1/4 cup Italian-Seasoned dry breadcrumbs -2 large egg whites -1/2 teaspoon pepper - Preheat oven to 350 F - Combine meat, 1/4 cup barbecue sauce, onion, breadcrums, egg white, and pepper in a large bowl; - stir well - Shape mixture into a 7"X5" loaf on a rack in a roasting pan - Spread remaining 1/4 cup barbecue sauce over loaf - Bake at 350 F for 25 minutes Easy Ice Cream Sandwiches good Dominic wong ming on Speaical dominic snack Delicious chocolate cookie ice cream sandwiches which make for an easy cool treat. null null Beshbarmak null Rakhim Davletkaliyev None Kazakh recipe Main course This is a traditional kazakh meal, historically old. Kazakh and Kirgyz people were were proud if they can give Beshbarmak to guests. One of the rules of eating it - doing it with your hands, no forks or spoons. 3 kg of mutton or beef 3 kg of horse meat 1 kg onions 4 cups of flour 1 egg Put the meat in a large pot along with onions and boil for two hours. While the meat is cooking prepare the noodles (store bought noodles can be substituted). Make a pile with the flour. Beat the egg and add it to the flour, then mix in warm salt water (1-2 teaspoon salt) until it holds together but is not so sticky. Knead well and then let stand for 10 minutes. Repeat same thing with horse meat. When meat is done it is removed from the water and the noodles are then boiled in the same water to give the noodles a meaty flavor - noodles only need to cook for 5 minutes or less. Beef have to go with noodles, horse meat may be on a separate dish. It is important to save water after boiling the meal, because after the meal you can drink hot boiled water (called "soorpa"). Kespe (Noodles) a la Kazakh Azymbek Beibyt Traditional meal Traditional Kazakh food reflects the customs of the nomadic peoples and also Middle Eastern influences. The nomads feasted on mutton, milk, cheese and bread. To these basics Middle Eastern methods of preparing rice, savoury seasonings, vegetables, legumes and yoghurt have been added. Ground red pepper www.recipelink.com medium 130 g beef or mutton (brisket), 64 g vegetable oil, 120 g onion, 3 g garlic, 1 g ground red pepper, 240 g wheat flour, 6 eggs,5 0 g water and 1 g salt. Prepare thick dough and let it sit for 30 to 40 minutes. Roll out the dough into small sheets 1.5 mm thick, dry them a little, roll them up and slice them into thin strips (noodles). Cut meat into 23 mm cubes, fry in vegetable oil, add salt, pepper and bouillon and cook until done. Boil noodles, then serve them with meat, and sprinkle the mixture with greens. Serves four. null null null null null null null null Creamy Chicken and Rice Bake Mild/hot Ryan Ho onion powder/ground black pepper Family Main dish/delicious This dish is quite filling and is enough to be served as a main course. You may also add shrimp to the dish if you like. The rice contains a rich moisture with the steamy vegetables and great tasting chicken breasts to make the perfect dish. 1 can - Campbell condensed cream of chicken 1 cup - water 3/4 cup - rice half tsp - onion powder 1/4 tsp - ground black pepper 2 cups - frozen vegetable 4(500g) - boneless chicken breasts Preheat oven to 375 degree fahrenheit(190 degree Cel). Marinade the chicken. After baking the rice for 15 minutes, add the chicken to the rice. Bake for about 45 minutes. Creamy Chicken and Rice Bake Mild/hot Ryan Ho onion powder/ground black pepper Family Main dish/delicious This dish is quite filling and is enough to be served as a main course. You may also add shrimp to the dish if you like. The rice contains a rich moisture with the steamy vegetables and great tasting chicken breasts to make the perfect dish. 1 can - Campbell condensed cream of chicken 1 cup - water 3/4 cup - rice half tsp - onion powder 1/4 tsp - ground black pepper 2 cups - frozen vegetable 4(500g) - boneless chicken breasts Preheat oven to 375 degree fahrenheit(190 degree Cel). Marinade the chicken. After baking the rice for 15 minutes, add the chicken to the rice. Bake for about 45 minutes. Oster's Famous French Toast ***** Lindsey F cinnamon vanilla Family cookbook Light meal An easy-breezy recipe for students who are low on time and pancake mix! A hint of cinnamon gives these fluffy slices extra flavour. 2 eggs 1/2 cup milk 1/4 teaspoon salt 1 tablespoon sugar 1/2 teaspoon vanilla 10-12 slices of bread dash of cinnamon Preheat electric grill to 375 degrees. Alternatively, you can use a skillet at medium-high heat. Mix all ingredients but the bread in a large bowl. Coat both sides of the bread slices in the mixture and then lay them on the grill. Cook for 1-2 minutes, or until face-down side is golden brown, and then flip and cook the other side. Serve with orange slices and milk for a tasty breakfast! Spanish Rice Medium Karolyn Lefebvre Chili powderGarlic powderSalt Betty Crocker Cookbook Side Dish This is a low-fat side. It can be made healthier by using long-grain brown rice. 2 Tbsp. vegetable oil1 cup uncooked regular long-grain rice1 medium onion, chopped2 1/2 cups water1 1/2 Tsp. salt3/4 Tsp. chili powder1/8 Tsp. garlic powder1 small green bell pepper, chopped1 can (8oz) tomato sauce1large tomato, seeded and chopped In 10-inch skillet, heat oil over medium heat. Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is crisp-tender. Stir in remaining ingredients except tomato. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in tomato. Cover and simmer about 5 minutes or until rice is tender. Ranch Popcorn Not hot Kelly Ranch Salad Dressing allrecipes.com Snack This is a whole new way to cook Popcorn. I found it from interenet. People may think it test strange. However, most of they want to try the second time. * 4 tablespoons unsalted butter * 1 (1 ounce) packet Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix * 1 (3 ounce) bag reduced-fat, butter-flavored microwave popcorn * 1/4 cup grated Parmesan cheese 1. Place the butter in a small, microwave-safe bowl. Microwave on high until melted, about 1 minute. Stir in one packet of seasoning mix. Set aside. 2. Pop the popcorn according to the package directions. Immediately open the bag and pour the popcorn into a large serving bowl. Toss with the Hidden Valley? Original Ranch? butter mixture and then toss with the Parmesan cheese. Serve at once. Brotchen - German dinner rolls Mild Steven Hutchinson Optional: garlic German recipe Appetizer Crisp on the outside, soft on the inside! Makes 12 rolls. 2.5-3 cups flour 1 package active dry yeast 1 tsp. sugar 1 tsp. salt 1 tsp. oil 1 cup warm water 1 egg white Optional: 1 tsp of garlic Pour 2.5 cups flour into a large bowl and form a well in the center. In a separate container, mix yeast, sugar, and two tablespoons of water (the water comes from the 1 cup listed above ). Pour the yeast mixture into the well but do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed. Turn dough out on counter top and knead until smooth. Add the remaining .5 cup flour as needed. Put dough in a bowl, cover, and let it rise until double in size. Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3" apart on a greased and floured cookie sheet. Cover and let rise until double in size. Beat egg white and 1 teaspoon water with a fork until frothy and brush on the rolls. Bake in a preheated oven at 450? F for 15 to 20 minutes until golden brown. Makes 12 rolls. Nacho Party Dip Mild Dean Pearce Onions, Tobasco Sauce Homemade magical creation! Snack Foods It's a dip with a little bit of everything for everyone. It has Philedelphia Cream Cheese, salsa, sour cream, grated cheese and onions for the ultimate party dip. 2 Cups Philedelphia Cream Cheese 1 Cup Sour Cream 1 Cup Salsa 1/2 Cup Grated Cheddar Cheese Handful of chopped onions Teaspoon of Tobasco Sauce (To add some heat) In a large tray make a base of Philedelphia Cream Cheese. Add a layer of sour cream overtop of the cream cheese. Add another layer, this time of salsa to the tray. Sprinkle the grated cheese and chopped onions over the top. For added heat, put some tobasco sauce overtop the entire dish. Note: These amounts can be adjusted as needed to suit taste or size of gathering. Nanny Ogg's Famous Carrot and Oyster Pie *** Evan Ouellette Chervil Nanny Ogg's Cookbook, written by Terry Pratchett Snacks Carrots so's you can see in the dark, oysters so's you got something to look at. 85g tinned smoked oysters in oil, 125g grated carrot, 1 teaspoon chopped chervil, 1 teaspoon chopped dill, 155ml Chablis(or other dry white wine), 300 ml fish stock, 30g Stilton Cheese, 250g Puff Pastry Preheat the over to 200 C. Mix the oysters and the carrot with the herbs in a small pie dish. Pour in the wine and enough of the stock to cover the ingredients. Crumble the Stilton over the mixture. Roll out the pastry to about 1 cm thickness and carefully cover the dish with it. Trim any excess pastry, make a small hole in the top to let the steam escape and bake in the top part of the oven for 25-30 minutes or until the pastry is well risen and golden brown. Kung Pao Chicken Medium Guohong Ni 6 to 8 small dried red chili peppers http://chinesefood.about.com/od/poultryreceo/r/kungpaostirfry.htm Main dish Named after a court official or "Kung Pao," Kung Pao Chicken is a spicy Szechuan dish made with diced chicken, peanuts and chili peppers. 2 boneless chicken breasts, about 6 ounces each 1 tablespoon soy sauce 1 teaspoon Chinese rice wine or dry sherry 2 teaspoons cold water 2 teaspoons cornstarch 1 tablespoon dark soy sauce 2 teaspoons light soy sauce 1 tablespoon black or red rice vinegar, or red wine vinegar 1 tablespoon chicken broth or water 3 teaspoons granulated sugar 1/2 tsp salt a few drops sesame oil 1 tsp cornstarch 2 garlic cloves, 1/2 cup skinless, unsalted peanuts 3 - 4 cups oil for deep-frying and stir-frying Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes. In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last. Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic. Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok. Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot. Ratatouille Mild David Turcotte Not spicy http://www.beyond.fr/food/ratatouille.html Main course This French dish is much more than a vegetable soup. It can be = prepared fairly quickly by cooking everything together at the same time, = but that needs to be done in the correct sequence to not miss out the = art and the flavour of the dish. "Too much" doesn't apply to = ratatouille. Cook it the first time, and eat it hot as the main course; = then have it again later as a cold hors-d'oeuvre. In the summer time, = it's great as a cold main-course dish. It keeps for several days in the = refridgerator. Ratatouille is good served with couscous grain (semoule) = or rice. -1.6 kg tomato [tomate] -700 g eggplant (2) [aubergine] -500 g = zucchini (2) [courgette] -700 g bell pepper (2-3) [poivron] -1 kg onion = [oignon] -6 cloves garlic [ail] -Herbes de Provence (basilic,thyme, = parsley) -olive oil [huile d'olive] -salt, pepper [sel, poivre] -140 g = tomato paste 1. Peel and drain the tomatoes (don't mind the seeds): cut out the = stem cores; drop the whole tomatoes into boiling water for 2 minutes. = Remove into a collander. The skin should split for easy removal; = otherwise, make an X cut in the top, then peel off the skin. 2. Chop the = onion and garlic. Clean the bell pepper, cut into small strips. 3. In a = large cooking pot with thick bottom, put in olive oil, onions and = chopped garlic. Add in the bell pepper. Cover to keep in the moisture. = Cook for 20 minutes, stiring frequently, and add olive oil as necessary = to prevent singing. 4. Add the peeled tomatoes and herbs de Provence. If = you don't have good garden tomatoes with flavor, add a small can of = tomato paste. Stirr well and cook for another 15 minutes. [35'] 5. Cut = the eggplant into rondelles. Cut the un-peeled zucchini into rondelles. = 6. Add the eggplant and zucchini to the pot. Cook for about 30 minutes. null Hot Yernar Suyerbayev Moroccan harissa hot chili Moroccan recipe Main course If you like sandwiches, this blend of a Moroccan sauce with raisins, walnuts, and ground beef on a pita give the word sandwich a whole new meaning. 1 lb ground beef, 1 16 oz can whole kernel corn, 1/3 cup raisins, 1/3 cup coarse chopped walnuts, 1 tbsp Moroccan harissa hot chili paste, 1/2 tsp salt, 1 tbsp honey, 2 cups water, Pita bread, (optional) plain yogurt for garnish Brown and crumble ground beef in large skillet. Add corn, raisins, and walnuts;\n mix well over medium low heat. Add water, honey, salt\n and harissa, mix well. Bring to a boil, reduce heat\n and simmer gently until all water is absorbed and meat\n is tender. Serve in warmed pita pockets, garnish with yogurt if desired. Spicy Kraft Dinner Medium Nathan Bell Salt and Pepper Montreal Steak Spice Nathan Bell Whenever This is Kraft dinner, but spicier (note: I don't know any of my families recipes so i used this as the closest i could think of) Kraft Dinner noodles and cheese sauce 1/4 cup milk 6 cups of water 3 tablespoons of margarine (no skimping) Salt Pepper (use coarse or freshly ground pepper for best taste) Follow instructions on box of kraft dinner, with the following modifications 1) before boiling add 15 "shakes" of salt, and 30 "shakes" (or grinds) of pepper 2) after completing, add a few shakes of montreal steak spice and stir it in. null null null Colombo Five Bays null null null Flour Yeast Water Salt Mix all ingredients together. Knead thoroughly. Cover with a cloth, and leave for one hour in warm room. Knead again. Place in a bread baking tin. Cover with a cloth, and leave for one hour in warm room. Bake in the oven at 350F for 30 minutes. null null null Colombo Curry Powder Five-Spice Powder null null null Flour Baking Powder Sugar Salt Egg Milk Vegetable Oil Pre-heat griddle over medium heat. Combine dry ingredients in a mixing bowl. Stir in egg, milk and oil. Use a large spoon or gravy ladle to transfer pancake batter to the griddle. Pancakes are ready to flip when large bubbles can be seen on top. Top with fruit and berries or serve with traditional maple syrup. Spicy Crab Spicy Liann Cheung cinnamon bark fennel seed cumin seed coriander seeds black pepper star anise cloves cardamom pods fish curry powder chili powder sugar oyster sauce fish sauce thick soy sauce (for colour) chili paste salt to taste vegetable oil Asian Pacific Recipe Main dish Found this recipe back in '06, and we haven't made crap any other way since then. Indian spices make this dish special. 4 crabs, 2 onions (finely chopped), 1 green chili (halved), 1 tomato (finely diced), 1 sprig curry leaves Dry roast all the spice ingredients and pound in a mortar and pestle or in a grinder finely. Mix fish sauce, oyster sauce, thick soy sauce and sugar together in a separate bowl. Heat oil in wok. Add onions, green chili and curry leaves and fry till golden brown. Add chili paste and saute till paste is cooked or fragrant. Then add curry powder and chili powder and stir over low heat for about a minute. Add the oyster sauce mixture into the wok. Stir briskly and add crabs and tomato. Add 100-200 ml water and salt to taste and cook covered for 15-20 minutes or till crab is cooked. If more gravy is desired, add more curry powder and water. Ou Style Eggs ** Cheng-Hung Ou none From my mother Breakfast A very simple dish some sesame oil 2 eggs 2 table spoon of soy sauce 4 table spoon of water add eggs , soy sauce, water into an appropriate bowl, stir it for 1 mins. Heat sesame oil in a pan, cook like the way you make scramble eggs or omelets. Blue Cheese-Crusted Filet Mignon super Tik Hang Yeung red wine British recipe Main dish This is a traditional British recipe. Good for health 2 x slices whole grain bread, cubed Half stick butter Fresh ground pepper Olive oil combine bread and butter 60 minutes and serve Horseradish Smashed Potatoes Excellent Tik Hang Yeung Pepper butter Salt Teriyaki Side dish This is a italian food 1 x cup milk 1 x stick butter 1 onion, chopped 2 x heaping spoonfuls prepared horseradish Steam potatoes in a stovetop steamer or a pot with a tight fitting lid and an inch or so of water. Smash well and season with salt and pepper. Pavlova with Orange Marmalade Fresh Tik Hang Yeung cups sugar cornstarch It is from a cooker egg This is a Greek food very popular in Greek 1/2 cup heavy whipping cream 2 Tbsps Grand Marnier orange liqueur 1/4 cup orange marmalade Preheat oven to 275?XF. Fit a piece of parchment paper Fold in vinegar and cornstarch. Bake for 1 hour, until the Pavlova is crispy Roast Tomatoes with Baby Spinach Cool Tik Hang Yeung Pepper Salt From a good cooker Rice This is a British food 8 x roma tomatoes 2 x onions, peeled and chopped 6 x garlic cloves, sliced Preheat oven to 375?X F Toss well to wilt spinach and serve immediately. Pistachio Sponge Cake OK Tik Hang Yeung Pepper From an old man Cake This is a Italian cake 1/2 cup shelled pistachios 6 tbsp sugar Preheat oven to 350 F Grind pistachios finely and measure 1/3 cup. Wild Rice and Wild Mushroom Soup Cool Tik Hang Yeung Pepper From an old woman Rice This is a fried rice Pour chicken broth into a pot and let simmer. Serve and enjoy! Ladle into bowls and garnish with enoki mushroom caps and chives. Serve and enjoy! Walnut Cream Cheese Rugalach Hot Tik Hang Yeung Pepper From my parents Main dish This is a French cake 1 cup unsalted butter, room temperature 3/4 cup lightly toasted walnuts Cream together butter and cream cheese until smooth. Add flour and salt and mix until dough just comes together. Wrap and chill dough for at least 2 hours. Antojitos Good Tik Hang Yeung Pepper Salt Sugar From a japanese Main dish This is a Japan food 8 x 10 inch flour tortillas 3 x roasted red peppers, sliced Puree black beans (or mash with a potato masher). Add garlic Spread black bean mix evenly onto 8 tortillas. Apricot and Onion Braised Pork Shoulder Cool Tik Hang Yeung Sugar salt From a old friend Side Dish This is a France food 1 tbsp butter 1 cup 18 percent cream In large bowl, combine flour, salt and mustard. Refrigerate for 30 minutes or until firm. Arctic Char with Barley Risotto and Curry Sauce Super Tik Hang Yeung Peppers Sugar From a japanese Main Dish This is a Japanese food 1/4 tsp pepper 1 pinch salt In saucepan, bring stock and wine to simmer Add wine and vinegar Down Home Meat Loaf Mild Wayne Leroux Bell Pepper cooks.com Main course This is a simple recipe as the base for moatloafs. 2-2 1/2 lbs. ground hamburger meat 1 can tomato sauce 1 egg 1/2 package crackers, crumbled bell pepper and onion diced 1/4 cup (2 big squirts) ketchup 2 rings of bell pepper and onion Mix everything together in a large bowl. Form into a loaf shape in a casserole or loaf pan. Cover the entire top of the loaf with ketchup. Place the rings of bell pepper and onion on top of the loaf. Make a foil bubble to go over the loaf (foil must not touch loaf). Bake at 350-400 degrees for 80-90 minutes. During the last five minutes of cooking, remove foil from top. Mango Chicken Medium Alex Khavich Cumin Coriander Paprika Red peppers Green peppers Red onions Garlic Ginger root null Main dish This dish is a tasty, moist, low calorie way of serving chicken. It is a combination of chicken, mangos and red peppers. It a versatile dish; the amount of the various fresh ingredients can be adjusted and changed to suit. It is a great way to try cooked mango. Dressing: 1/2 cup plain yogourt 2 tbsp lime juice 2 tbsp mango chutney 1 tbsp rice vinegar 1 tsp liquid honey 1/2 tsp ground cumin 12 tsp ground coriander 1 tsp paprika ----- 4 boneless chicken breasts 2 tsp grated ginger root 2 cloves garlic (minced) 2 mangos (peeled, diced) 1 red pepper (chopped) 1 green pepper (chopped) 1/2 red onion (chopped) 3 carrots (chopped) 1. Combine the ingredients for the dressing. 2. Cook chicken breasts in some olive oil with ginger root and garlic. 3. Add mangos, peppers, red onion and carrots. 4. Cook for 5 minutes, stir in dressing and remove from heat. Serve with rice and salad. Thai Beef and Mango Salad on Rice Noodles Mild Kimberly Phillips Sweet chili paste Magazine Salad A great way to combine meat and vegetables into one dish. 1 tsbp vegetable oil for searing 3/4 beef tenderloin Salt and pepper to taste 1/2 cup sweet chili paste 1 tsp fish sauce 2 tbsp fresh lime juice 2 tbsp vegetable oil 8 oz vermicelli rice noodles, cooked drained and cooled 2 green onions, sliced into 1/2 inch pieces 1 cup red onion, finely slivered 1 large mango, cut into slivers 1 red pepper, finely diced 1/2 cup loosely packed frech coriander, coarsely chopped 1/4 losely packed frech mint, coarsely chopped 2/3 cup salted cashews coarsely chopped Lime wedges coriander sprigs Preheat oven to 400 degF. Heat oil in an overproof skillet over medium-high heat. Generously season tenderloin with salt and pepper. Sear in oil until well-browned on all sides, about 10 minutes. Place in oven and cook to medium-rare, about 15 minutes or until a meat thermometer reads an internal temperature of 140 degF. Remove from oven and let cool to room temperature, slice thinly and set aside. To make dressing, whisk together seet chili paste, fish sauce, lime juice and vegetable oil in a large bowl. Stir in noodles, green onions, red onion, mango, red peppper, coriander and mint. Toss to combine. Let sit for 20 minutes. Season to taste with salt and pepper if needed. Divide salad amongst plates, top with sliced tenderloin and sprinkle with cashews. If desired, garnish with lime wedges and sprigs of coriander. Serves 6. Cajun-Roasted Salmon with Peanut Crust Mild Reynaldo Arteaga none North-America Main course Healthy meal when mixed with vegetables. Traditional homestyle meal eaten often, with no specific time of year 1 large slmon fullet, skin-on 2 tbsp of honey-Dijon mustard 1 tsp hot pepper sauce 1/4 cup of Planters Cocktail Peanuts, unsalted 1 tsp each chili powder and dry mustard 1/2 tsp celery salt 1 1/2 tsp Omega 3 Margarine 1/2 cup each thinly sliced celery and onion 1 bag Green Giant Baby Blend 1/2 cups grape tomates 1/2 tsp pepper Preheat oven to 200 C, place salmon, skin-dide down on a baking sheet sprayed with Cooking Spray. Stir the honesy mustard with the hot pepper sauce; spread all over the salmon. Pulse the peanuts, chili powder, dry mustard and celery salt in a good processor until finely chopped. Press the peanut onto fish. Roast the salmon for 12-15 min. Let stand for 5min Let margarine set over high heat, stir fry the celery and onion until golden. Add vegetables, and stir-fry until browned. Set the salmon over the vegetables. Bobotee Mild Michael Du Plessis Curry powder http://www.recipezaar.com/ Main course This may be considered the national dish of South Africa, although it is commonly thought that it arrived there with Malaysian immigrants during the 17th century. 2 lbs ground beef 2 slices white bread, sliced thick 1 cup milk 3 onions, chopped butter 3 tablespoons curry powder (or paste) 1/2 tablespoon sugar salt 1 lemon, juice of 10 almonds, slivered 3 eggs 1/4 cup beef stock 2 bay leaves 1/2 cup fresh parsley, chopped 1. Preheat oven to 350 degrees F. 2. Soak bread in some milk. Squeeze until dry; reserving milk. 3. Saute onions in butter. 4. Add curry powder and continue to saute 1 minute. 5. Add meat, sugar, salt, lemon juice, and almonds. 6. Beat eggs; add half to meat mixture. 7. Whisk other half into milk. 8. Thoroughly mix bread into meat mixture; add stock. 9. Put meat mixture into greased oven proof dish; smooth top. 10. Pour egg mixture over; top with bay leaves. Bake in oven 30 minutes or until set. 11. Serve with rice and chutney. Quick and Easy Jambalaya Mild George Thomas pepper, hot pepper sauce, red pepper Easy Main Dishes Main course makes about 4 servings If it's available, use Black Forest ham instead of regular cooked ham for extra flavour. 8 slices bacon, chopped 2 thsp butter 1/2 cup chopped onion 1 large sweet red pepper, chopped 1 clove galic, minced 1-1/2 cups chicken stock 1 can(796 mL) tomatoes drained and chopped 1 cup long-grain rice 1 tsp salt 1/2 tsp dried thyme pepper 1lb large shrimp, peeled and devined 1/2 lb cooked ham, cut in thin strips Dash hot pepper sauce chopped fresh parsley In a large sause pan, cook bacon over medium heat for about 5 minutes or until crisp.; drain on paper towels and set aside. Wipe out pan and melt butter; cook onion, red pepper and Garlic for about 3 minutes or until tender. stir in bacon, chicken stock tomatoes, rice, salt, thyme, and pepper. Bring to a boil; reduce heat, coverand simmer for 20 minutes. add ship and cook for 5 minutes. stir in ham and hot pepper sauce. taste and adjust seasoning if necessary.Garnish with parsley. Tandoori Chicken Medium Aravinth Sub Chili Pepper Curry Powder http://www.indiaforvisitors.com/food/tandoori/chickentandoori.htm Main dish It is an East Indian dish. It is very spicy. 4 chicken DrumSticks 4 Chicken Thighs 1 Diced Onion 2 tbsp Crushed Ginger 5 Cloves Crushed Garlic 2/3 cup Plain Curd 1/4 Cup Lemon Juice 1/2 tsp Turmeric 1 tsp Chili Powder 1 tsp Cumin Powder 1/4 tsp Ground Cinnamon 1/4 tsp Ground Cloves 2 tsp Salt 1 tbsp Oil 1/4 tsp Garam Masala 1/4 tsp Coriander 1/4 tsp Corn Starch Remove skin from chicken parts. Make deep slashes in the meat with sharp knife. Mix all the ingredients together to form a marinade. Blend it thoroughly and then pour into a leak-proof plastic bag. Add the chicken pieces, squeeze air from the bag, and seal. Knead the bag to rub the marinade into slashes. Place on a plate and refrigerate for 12-24 hours, turn the bag occassionally. To cook, lift the pieces from the marinade and wipe off the excess. Grill/broil with a hot flame for about 5 minutes per side to seal in juices, then continue to cook over a lower flame until the meat is cooked through. Garnish with side of letteuce, sliced onion rings and lemon. Boozy Brownies And Brownies Sweet Jonathan Batista None http://baking.about.com/od/brownies/r/boozy.htm http://baking.about.com/od/brownies/r/ultimate.htm Dessert Brownies for those who love alcohol! Great for a party. Ultimate Brownie: 8x 1 ounce squares of unsweetened chocolate 1 cup butter 5 eggs 3 cups sugar 1 tablespoon vanilla 1&1/2 cups flour 1 teaspoon salt 2&1/2 cups copped pecans or walnuts, toasted (The brownie spread) Boozy Brownie 1 Fudge brownie (or brownies made from your favorite recipe) 1/4 cup bourbon 1 cup butter 3 tablespoons rum 2 cups powdered sugar 1 cup semi-sweet chocolate chips 1 tablespoon solid vegetable shortening Ultimate Brownie: Preheat oven to 375 degrees F. Grease a 9 x 13 pan. Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan. Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary. Boozy Brownie: Bake brownies according to package directions. Drizzle brownies with bourbon as soon as they are removed from the oven; refrigerate. Cream butter, rum and powdered sugar. Spread on cooled brownies. Callaloo MEDIUM Adam Jones onion, garlic, cloves Trinidad Main course This remarkable, bright green soup is often called "the national dish of T&T." It features callaloo (taro leaves or dasheen), but spinach is an excellent substitute. 3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped 4 cups coconut milk 2 cups milk 2 cloves garlic, minced 2 medium onions, chopped 1 bunch scallions, chopped ¼ pound pumpkin or Hubbard squash, peeled and coarsely chopped ¼ pound butter or margarine salt and pepper to taste In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes. Reduce the heat and simmer for 40 minutes. If too thick, add more coconut milk. Remove from the heat, cool, and puree in a blender in small batches. Reheat the soup and serve. Tinfoil Dinner Mild Eric Kemp pepper salt Passed down from Scout leader to Scout over the generations Outdoor Dinner This dinner is designed to provide a hot and easy meal for a large group of people in the winter. If done correcty, the food can be cooked over a hot bed of coals. Note, ingredient quantities are for one serving. 1/2 onion As much butter as you want 2 Potatos 2 Carrots 2 Beef Hambergers Chop all vegetables into moderately thin slices Cut a large sheet of tinfoil and lay flat. Tinfoil sheet should be large enough to wrap arround all of the ingredients you want to eat. Butter the tinfoil on the shiny side making sure to cover all surface area that any food will be cooking on top. Place Hambergers in the center and layer the vegetables across tinfiol. Add butter, pepper and salt to your taste. Wrap the food carefuly with the tinfoil. Cut another sheet of tinfoil and wrap the food again, making sure to cover any seems that my be showing on the first sheet. Note: When completed wrapping the ends should be rolled up in a tight scroll so that nothing will come loose while resting on the fire. Place the tinfoil dinner directily on top of the bed of coals, preferably glowing hot. Cook until hamberger is no longer pink. Depending on the quality of the fire cooking time may vary. Fudge brownies sweet Anas Koudieh no need back of a Ruch'n Moist pack appetizer Best brownies ever 1/4 cup Water 1/4 cup vegetable oil 1 whole egg 16 oz of the Ruch'n Moist mix preheat oven to 350 F (180 C) Grease bottom of 8 (20 cms) square pan ( 2L) Empty entire mix into a medium bowl. Add 1/4 cup (75 ml) water, 1/4 cup oil and 1 egg. mix with a spoon until all particles are moistened (about 50 strokes). Pour batter into greased pan and bake. bake at 350 F ( 180 C0 for 25-28 minutes. Thomas's Hot Salsa spicy derek markell paprika oregano coriander null null This salsa sauce is great to accompany finger food such as nachos. Good for use at parties, occasions that require refreshments, or just simply with a snack. 1 c. Jalapeno peppers, chopped 8 c. tomatoes, chopped 4 c. sweet peppers, chopped 2 c. onions, chopped 2 c. cider vinegar 4 cloves of garlic, chopped 1 5 - 1/2 oz. can of tomato paste 2 tbsp. sugar 1 tsp. salt 2 tsp. paprika 1 tsp. oregano 1 tsp. coriander Bring all ingredients to a boil. Reduce to simmer, cook until thick. This makes a large quantity, so you may want to have sterile jars handy for storage. Pasta & Bean Skillet **** Paul Stewart Chili powder None Main Course A great family recipe in this easy pasta and bean skillet. It has a great chili taste. 2 cups Pasta 8 ounces Kidney beans 8 ounces tomato sauce 1 (6 ounce) can rotel 2 teaspoons chili powder heat all ingredients in skillet while stirring then serve Feel free to add whatever spices you want for your own special flavour Chocolate Zucchini Cake * * * * * Nicolas Durand sugar vanilla cinnamon cloves cocoa Family Recipe Dessert This is very moist chocolate cake my family hase been making for years. It is something we make for every birthday. ? cup oil ? cup margarine 1 ? cup white sugar beat and add 2 eggs 1 tsp vanilla 2 cups grated zucchini 2 ? cups flour 1 tsp baking soda ? tsp baking powder ? tsp cinnamon ? tsp cloves 4 Tbsp cocoa ? cup milk ? tsp vinegar or lemon juice 1 to 2 cups chocolate chips In a large bowl at the oil, margarine and sugar. Beat then add the eggs and vanila. Beat again and add the zucchini. Stir the contents of the bowl. In another bowl mix the flour, baking soda, baking powder, cinnamon, cloves and cocoa. Add the second bowl to the first alternaetly with the milk and vinegar. Finally add the chocolate chips and stir the mivture together. Bake at 325 for 45-60 minutes. A bundt or chiffon pan works great but a 9 x 13 will also work. Stir Fried Rice noodles with Beed Bad Po Yip Chinese fried fly Terry's recipe Main course This is one of the contributor's favorites null null Mountain Extreme Pudding Low Stefan Valianu None Chuck Norris Dessert This pudding will KNOCK YOUR SNOWBOARD OFF. It features the key ingredient man needs to survive : AWESOME. If you eat this pudding, your hair will fall out, and you will grow a new set of hair : an EXTREME SET OF HAIR. So do yourself a favor and shove it down your throat, such that you can feel the pure awesomeness of it. MOUNTAIN EXTREME PUDDING. 1 cup of pudding 1 can of frosting 2 teaspoons of testosterone 3 mL of POWERTHIRST (tm) 10 shards of the himalayas Take the cup of pudding and add all the other ingredients in the order that they appear. Be warned, women trying to consume this pure can of awesome should NOT add any POWERHRIST (tm), and should try to add only 4-5 shards of the himalayas. Mountain Extreme Pudding Low Stefan Valianu None Chuck Norris Dessert This pudding will KNOCK YOUR SNOWBOARD OFF. It features the key ingredient man needs to survive : AWESOME. If you eat this pudding, your hair will fall out, and you will grow a new set of hair : an EXTREME SET OF HAIR. So do yourself a favor and shove it down your throat, such that you can feel the pure awesomeness of it. MOUNTAIN EXTREME PUDDING. 1 cup of pudding 1 can of frosting 2 teaspoons of testosterone 3 mL of POWERTHIRST (tm) 10 shards of the himalayas Take the cup of pudding and add all the other ingredients in the order that they appear. Be warned, women trying to consume this pure can of awesome should NOT add any POWERHRIST (tm), and should try to add only 4-5 shards of the himalayas. Blender Split Pea Soup Mild Lana Lodge Rosemary Cookbook Soup Mmmmmm pea soup. You can garnish this soup with peices of crisp bacon and cultured sour cream. I found this in "The All-Purpose Cookbook Joy of Cooking" by Irma S. Rombauer. 1/2 cup of split peas 2&1/2 cups of water 1 cup of chopped pork luncheon sausage 1 small sliced onion 1 diced stalk of celery with leaves 1 clove of garlic 1 teaspoon of salt 2 teaspoons of Worcestershire sauce a pinch of rosemary 1/8 teaspoon of pepper 1 cup of water Simmer the peas in the 2&1/2 cups of water in a sausepan for 45 minutes or until they are tender. Let them cool for a bit, just so they're not hot, then put the peas into a blender with the sausage, onion, celery, garlic, salt, pepper, sause, and rosemary.Blend until smooth then pour back into the pan and heat. Rinse the blender out with the last cup of water then pour this into the pan with the rest. Simmer for 10 minutes. Makes 1 quart. Bulgogi (Korean Beef Stir-Fry) MEDIUM Sangook KIM Dried red chili Korean recipe Main course This is a traditional Korean recipe. It should taste sweet, tender and juicy that has been marinated in soy sauce, which makes it a deliciously enjoyable eating experience for everyone. Soy sauce (about 1/4 c), Sesame oil (about 2 to 3 T), Kiwi (1), Fuji Apple (1) or Asian Pear (1), Sugar, Black pepper (3 dashes), Onions (1), Garlic (2 -3 cloves/pieces), Green onions (about 5 - both white and green parts), Cooking wine (about 2 T), Vinegar (about 1 T) Cut the meat into thin slices, as thin as possible. Put the slices into the large mixing bowl and sprinkle sugar over it and mix with hands or chopsticks. Let it sit for about 20 minutes.Meanwhile, prepare the marinade. Place onion (1) and kiwi (1) into food processor or blender until liquid and pour into small bowl.Mix soy sauce (1/4 c), sugar (2 or 3 T), black pepper (2 or 3 dashes), sesame oil (2 to 3 T), cooking wine (about 2 T), (optional - vinegar). After mixing, taste it. You want to have a slightly salty, sweet taste. If it's too salty, add a bit more sugar.Chop garlic into small pieces (or use garlic press), cut green onion into 2 to 3 inch pieces and put into sugar/meat mixture.Pour both sauces into the garlic/onion meat mixture and mix well , using hands or chopsticks. It is important to mix thoroughly so the marinade is evenly distributed throughout the meat. Refrigerate for at least two hours or overnight. Jamaican Jerked Chicken SPICEY Michael Babirad Ginger Root Jalapeno Peppers Garlic Cinnamon It's a Secret Main course An easy homemade Jerk sauce of soy, lime, orange juice and lots of sweet-hot spices makes a mouthwatering pre-barbecue marinade for chicken. 1/2 green onion, minced 1/4 cup orange juice 1 tablespoon minced fresh ginger root 1 tablespoon minced jalapeno peppers 1 tablespoon lime juice 1 tablespoon soy sauce 1 clove garlic, minced 1 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 (2 to 3 pound) whole chicken, cut into pieces 1. Combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken, and marinate for 8 hours. 2. Prepare barbecue, medium heat. Cook chicken, and drizzle with left over marinade that has been boiled for 2 to 3 minutes. Laktes Mild Eion Jason Richards Dried red chili International Holiday Cookbook Breakfast Similar to American hash browns. Usually eaten during Hanukah 4 med. potatoes 1 sm. onion 1/2 c. pancake mix 1/2 c. oil 1 tsp. salt 2 tbsp. sour cream 2 eggs 1/2 tsp. pepper Peel potatoes and grate into a bowl. Peel onion and grate onto potatoes. Add eggs, pancake mix, sour cream, salt and pepper. Mix well. Heat oil until it sizzles. Drop a tbsp. at a time of batter into hot oil. Flatten and cook until bottoms are brown turn them over. Jamaican Jerk Chicken Medium Tristan Graham Black Pepper Cayenne Peper=20 Thyme Nutmeg Cinnamon Garlic Powder =20 "The Sugar Reef Carribean Cookbook," by Devra Dedeaux Meat/Main Course A brilliantly spiced chicen and if cooked properly brilliantly = moist as well. "JERK: This method of cooking pork and chicken dates back to th= e Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and= thoroughly cleaning and gutting it, the Indians placed it in a deep pit li= ned with stones and covered with green wood, which, when burned, would smok= e heavily and add to the flavor. But first, the carcass was "jerked" with a= sharp object to make holes, which were stuffed with a variety of spices. T= he holes also allowed heat to escape without loss of moisture. * 1 tablespoon Ground allspice * 1 tablespoon Dried thyme * 1 1/2 teaspoons Cayenne pepper * 1 1/2 teaspoons Freshly ground black pepper * 1 1/2 teaspoons Ground sage * 3/4 teaspoon Ground nutmeg * 3/4 teaspoon Ground cinnamon * 2 tablespoons Garlic powder or fresh * 1 tablespoon Sugar * 1/4 cup Olive oil * 1/4 cup Soy sauce * 3/4 cup White Vinegar * 1/2 cup Orange juice * 1 Lime juice * 1 Scotch bonnet pepper (habanero) * 3 Green onions -- finely chopped * 1 cup Onion -- finely chopped * 4 to 6 chicken breasts=20 Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat.= In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper= , sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk,= slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice= . Add the Scotch Bonnet pepper, onion, and mix well. Add the chic= ken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on= each side or until fully cooked. While grilling, baste with the marinade. = Bring the leftover marinade to a boil and serve on the side for dipping. Crepes sweet Alexandre Pharand none Family Recipe Main Course This is breakfeast meal, but can be served anytime of the day. My dad makes these for sunday breakfeast. 4 eggs ? teaspoon salt 2 cups flour 2 ? milk ? cup (? stick) melted butter or margarine Break four eggs into a bowl. Add 1/4 teaspoon of salt to your eggs. Whisk your eggs and salt together until the egg looks uniformly yellow. Measure two cups of flour. Add some of the flour to the egg mixture. Whisk the flour into the eggs. It will be a bit lumpy right now, but that's okay. Whisk some of the milk into the batter. It will get thinner. Keep adding milk and flour alternately until you've added it all. Whisk the batter until it is smooth, like it looks here. It shouldn't take more than a minute or two to whisk it smooth, from the time you started to add the flour. Add the melted butter to the batter, and again whisk it until it's smooth. Preheat your pan on medium heat. Pour the batter into the pan As you pour the batter, twirl the pan around. As you twirl the pan, the batter coats it and makes the crepe. If you put in too little batter to begin with, pour in some extra batter to fill in the gaps. As the crepe cooks, it changes in appearance. The batter on the left looks moister and hasn't set. On the right, the batter has set. It is still a bit moist. You can usually see a lace pattern developing on the underside of the crepe. Slip the spatula under the crepe. Sometimes you need to poke it a bit. If it helps to pick up the edge of the crepe with your fingers, do it. Flip the crepe over. After the second side has cooked for maybe twenty seconds, slip it out of the pan onto a plate for serving. And your done. Teriyaki & Ginger Salmon Fillets Medium Craig Greenberg Fresh ginger Fresh garlic Wasabe Black pepper Friend's favourite Main dish This dish is reasonably quick and easy to prepare, but has a delicious exotic flavour. It's great as a summertime barbecue alternative to hamburgers and hot dogs. For those with more adventurous tastebuds, you can increase the amount of wasabe as desired. For best results use fresh salmon and serve medium-rare, but frozen fillets will do. 4 fresh salmon fillets 3 tbsp. extra virgin olive oil 1 lemon, juiced 1/2 cup teriyaki sauce 2-3 medium-sized cloves of garlic 1 small ginger root (index finger sized) 1 tsp. brown sugar 1-4 tsp. wet wasabe Let the salmon fillets sit in teriyaki sauce while doing the rest of the preparation. Make sure to baste the sauce over both sides. Finely dice the garlic and ginger, and add them with the brown sugar, pepper, and half the lemon juice to the olive oil in a small dish. Mix thoroughly with a fork. Rub wasabe gently into the fillets with your fingers. Place fillets onto a barbecue or grill at medium heat. Flip them after about 5 minutes or until the heated side is visibly pink. Baste the olive oil mixture onto the cooked sides. Flip again after another 5-7 minutes, and baste the other sides with the rest of the olive oil mixture. Be careful to move the fillets away from any oil flare-ups to avoid excessive charring. Drizzle the remaining lemon juice over the cooked fillets prior to serving. Oliebollen Mild Matt Pepers cinnamon Traditional Dutch recipe Dessert This is a traditional Dutch recipe. They are very much like donut holes. Traditionally, they are eaten on New Year's eve and at fairs, carnivals, or exhibitions. Icing sugar is a very popular confectionery, but other toppings may be used. The chopped apple and raisins may also be left out or swapped with something else, but adds a nice flavour. 1 kg/2.2 lbs wheat flour 25 grams/1 oz salt 50 grams/2 oz sugar 80 grams/3 oz yeast 1 tsp cinnamon 100 grams/4 oz chopped apple 200 grams/7 oz raisins 1 liter water oil lemon juice icing sugar Dissolve yeast in the water and mix it for 10 seconds (just to dissolve, not too much longer or it won't rise as much). Add the flour in and mix for about 20 seconds using an electric mixer (on the lowest setting). Add in the salt, cinnamon, sugar, the raisins, the diced or chopped apple, and a few drops lemon juice. Mix it all well. Set aside to rise for about 45 minutes. Heat the oil to about 180?C/350?F. Form balls of the batter using two spoons and deep fry the oliebollen for about 6 minutes (usually only a few at a time). You might have to turn them around halfway through for maximum frying coverage. Drain they oil off on absorbant paper and sprinkle the hot oliebollen with lots of icing sugar. Makes about 35. Teriyaki Chicken Noodles mild Xin Wang none japanese recipe Main Dish This is a traditional japanese recipe. I found it from an japanese cooking book. It should taste not spicy and a little bit sour. 6 oz (165 g) somen noodles 2 tbsp (30 mL) canola oil,1 1/2 lb (675 g) boneless chicken, cut into bite-size pieces.6 oz (165 g) prewashed baby spinach OR other greens.1 cup (250 mL) carrot slices. 1/2 cup (125 mL) teriyaki sauce 1/2 cup (125 mL) reduced-sodium chicken broth 1 tsp (5 mL) bottled crushed garlic 1 tsp (5 mL) bottled minced ginger 1 cup (250 mL) sugar snap peas 1/4 cup (60 mL) bottled roasted red peppers, drained and cut into strips 2 tbsp (30 mL) toasted sesame seeds In a large pot of boiling water, cook noodles 3 minutes. Drain; rinse with cold water. Drain well; set aside. Meanwhile, in a large skillet, heat canola oil over medium-high heat. Add chicken to hot oil; cook and stir about 7 minutes or until cooked through. Add spinach, carrots, teriyaki sauce, chicken broth, garlic and ginger to skillet. Stir to combine; simmer over medium heat 5 minutes. Add sugar snap peas and red pepper strips and stir to combine; cook for 2 minutes. Add the cooked noodles and the sesame seeds to the vegetables and toss to combine. Serve at once. Semi-Homemade 20-Minute Meals, by Sandra Lee (Meredith Books, $24.95) Jamican Jerk Chicken REALLY HOT Kalwin Cappa allspice nutmeg ginger Scotch bonnet peppers Jamican Recipe Main course Jerk is a method of cooking usually chicken or pork even fish. It is cooked over a fire creating alot of smoke adding to the flavour. Before all this however the the meat is ?jerked? with a knife making holes then filled with a variety of spices.This method was dated way back to the Carib-Arawak Indians which were native to Jamaica 1/2 cup malt vinegar (or white vinegar) 2 Tbsp dark rum 2 peppers (or habaneros), with seeds, chopped 1 red onion, chopped 4 green onion tops, chopped 1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped 2 Tbsp olive oil 2 teaspoons salt 2 teaspoons freshly ground black pepper 4 teaspoons ground allspice 4 teaspoons ground cinnamon 4 teaspoons ground nutmeg 4 teaspoons ground ginger 2 teaspoons molasses 1 (5 or 6 pound) roasting chicken, cut in half, lengthwise 1/2 cup lime juice Salt and pepper Put vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth this is your jerk paste. Take the cleaned chicken and put into a freezer bag or large pan,rub the jerk paste along with the lime juice all over the chicken seal and refridgerate over night. When you're ready to cook place preheat grill to medium high sprinkle salt and pepper on the chicken place the chicken skin down on the girll and cover. Cook for approx 1 hour. Keepign an eye on the chicken making sure all of the chicken is cooked properly making sure the chicken is not pink and marinating it with the excess jerk paste left in the freezer bag or pan. Break Away Rigatoni Mild Luke C. oregano basil garlic parsley Cooking Magazine/Mom Main Course A deliscious Chessy pasta 1 pkg (500 gm) Rigatoni 1 lb ground beef 2 jars (700ml) Pasta Sauce 1 500 ml container ricotta cheese 4 cups shredded mozzarella ¼ cup (50 ml) Parmesan cheese 2 eggs - Cook rigatoni according to package directions – set aside - Brown beef, drain off fat, stir in pasta sauce, simmer 10 minutes - Combine ricotta, 1 cup mozzarella, parmesan and eggs. - On bottom of large pan, spread 1 ½ cups sauce. Top wit ½ the rigatoni, ricotta cheese mixture and sauce. Sprinkle with 1 cup mozzarella cheese. Repeat layer ending with sauce. Top with remaining cheese. - Bake uncovered, in preheated 350 oven until hot and bubbly, around 30 – 35 minutes. Fresh Salsa **** Kent Fulton Cilantro Home recipe Side Dish A quick and easy to make dip to spice up any snack. 1 cup of chopped onions 2 jalapeno peppers 8 whole tomatoes 1 cup minced cilantro 1 lime Chop up all ingredients. Mix them together in a large bowl and let stand. The longer it is left to stand the more flavour it will have. Recommended to serve with tortilla chips. Fresh Salsa **** Kent Fulton Cilantro Home recipe Side Dish A quick and easy to make dip to spice up any snack. 1 cup of chopped onions 2 jalapeno peppers 8 whole tomatoes 1 cup minced cilantro 1 lime Chop up all ingredients. Mix them together in a large bowl and let stand. The longer it is left to stand the more flavour it will have. Recommended to serve with tortilla chips. pork fried rice WAY TOO HOT Cai Yangyang Dried red chili http://www.epicurious.com Main course This is a traditional Chinese recipe. I found it from an website. Because pork is rather rich, I like to add a touch of hoisin sauce??the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness. 400 g (13 oz) pork fillets 1/3 cup vegetable oil 4 free-range eggs, lightly beaten 1 small red onion, finely diced 1 tablespoon finely diced ginger 2 teaspoons white sugar 2 tablespoons hoisin sauce 2 tablespoons light soy sauce 1 tablespoon malt vinegar 1/4 teaspoon sesame oil 4 cups steamed rice 2/3 cup finely sliced spring onions (scallions) Using a sharp knife, cut pork fillets into 5 mm (1/4 inch) slices, then cut into 5 mm (1/4 inch) strips and set aside. Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on kitchen paper. Set aside. Heat remaining oil in hot wok and stir-fry onion and ginger for 30 seconds. Add sugar and stir-fry for 30 seconds. Add pork and stir-fry for a further 30 seconds. Stir in hoisin sauce, soy sauce, vinegar, and sesame oil and cook, stirring, for 1 minute. Toss in rice and reserved omelette and stir-fry, using a spatula to break up the egg into smaller pieces, for 1 minute. Lastly, add spring onions and stir-fry for a further 30 seconds or until well combined and rice is heated through. Transfer rice to a platter and serve. Chicken Curry Mild Mitchell Miranda Fresh Garlic Salt Pepper Ginger Cumin Tumeric Cinammon Cloves Dad Chicken dish A great chicken recipe to have with rice. 1 tablespoon oil 1 whole chicken (cut) 0.5 kilo of onions 3 tomatoes 3 teaspoons (or 5 cloves) of garlic 3 teaspons (or an inch) of ginger 4 cloves 1 stick of cinammon 1 teaspoon of tumeric 1.5 teaspoons of garam masala 2 teaspoons jeera 1 teaspoon salt 1 teaspoon chilli powder 1 teaspoon black pepper balls cilantro 1 cup water Sautee onions in oil, add sliced or cubed tomatoes when onions have b= rowned. Cook onion and tomato mix for 3 minutes on medium-high heat then ad= d the chicken. Cook chicken for 2 minutes then add water. Add ginger and garlic and mix well. then add tumeric, cinammon, pepper, cl= oves, chilli powder and cumin seeds. Stir dish to mix in spices. add salt a= nd cook for a few more minutes till chicken is done. Add cilantro for garnish Bacon Scallop Not Spicy Lin, Shen-Han none Cooking wine Appetizer It is the wrap scallops with bacon. It taste pretty good. I cook it many times. Bacon Scallops Brown Sugar Cooking wine Toothpicks 1. Get the large scallops, put them in the cooking wine for an hour. 2. Wrap scallops with bacon, put toothpicks on. 3. Put a little bit of brown sugar on the top, and then grill in the oven until it is done. There is no set of time for the grilling process, you must try and error. Tomato and Orange Soup Not bad Jin,Zhuo onion,black pepper,orange http://www.hookerycookery.com/he0002.htm soup This soup is a great conversation opener on your party night. 8 oz. (225g) potatoes, diced 1 large onion, chopped 1 lb. (450g) tomatoes, blanched, peeled and quartered 1 pint (600ml) chicken stock grated rind and juice of 1 orange half a teaspoon of chopped oregano pinch of salt freshly ground black pepper orange slices, quartered toasted wholemeal bread #1. Place the onion, potatoes and tomatoes in a saucepan #2. Add the orange rind and juice, stock herbs and salt and pepper #3. Bring to the boil ,then cover and simmer gently for 30 minutes #4. Liquidise the soup then sieve it to remove the seeds #5. Return to the pan, reheat, adding a little more stock if necessary #6. Pour into warmed bowls, garnish with orange and serve with wholemeal toast Mutton Chilly Fry Mild Rajeve Rajeswaran Green chillies Ginger Garlic pods Tomato south indian recipe Side DIsh This is a traditional South Indian Recipe. It will be spicy - mild. You can eat this with different verities of main dish. Mutton - 1 kg Water - 1/2 cup Salt - As reqd Turmeric powder - 2 tsp Ginger - 2 tsp (finely chopped) Onion(sliced) - 2 Green chillies - 10 (slit lengthwise) Ginger - 1 inch piece (finely chopped) Garlic pods - 10 (finely chopped) Tomato - 1 Oil - 5 tbsp For the paste: Chilly powder - 2 tsp Coriander powder - 1 tsp Turmeric powder - 1/2 tsp Pepper powder - 1/4 tsp Spices powder - 1 tsp (Fennel seeds(Perinjeerakam), Cinnamon(Karugapatta), Cloves(Grambu)) powdered 1)Cook the meat with water, salt, turmeric powder and finely chopped ginger. 2)Heat oil in a pan or a kadai. 3)Saute the onions until it turns pale pink. 4)Add the green chillies, ginger and garlic and continue to saute. 5)Mix together all the powders with a little water and make it into a smooth paste. 6)Add this masala paste along with tomato pieces and saute, until the oil starts to separate. 7)Add the gravy of the cooked meat alone and heat until it starts to thicken. 8)Add the cooked meat and mix well. 9)Continue to heat until it turns dry. Remove from fire. Herbal Brownies mild Brett Mannering spices and herbs are to be decided by you to create a desired flavour Internet Desert This is a traditional recipe i found on the internet. It should spice up any social gathering 1/2 lb of Butter 1 cup of milk brownie mix herb of your choice Get 2 pots, a large on and a smaller one. Fill the larger one half full with water and put it on to boil. Put your butter in the second pot and place it inside the first. Stir until butter melts and then add your herb. simmer for approximatly 20 mins remembering to stir every few and being careful not to burn the butter. Let cool for several minutes and strain herb remnants from butter, pour into bowl. Add the butter to the brownie mix along with the milk in the ratio specified on the box. follow baking instructions on box. Enjoy! Grandma Cino's MeatBalls Nice and Tasty Kirk Fitzgerald Salt Pepper Mint Leaves Itialian recipe Topping A homemade Itilian recipe for giant sized meatballs to add to any type of pasta and sauce. The Best Meatballs known to man. 1 lb. Ground pork 4 cups grated bread crumbs 1 lb. Ground beef 1 cup Romano cheese 4 eggs 1 tsp. Pepper 1 cup milk 2 tsp. Salt 1 cup water 1 tsp. Mint leaves In one large mixing bowl, blend together the bread crumbs, Romano cheese, pepper, salt and mint leaves In another large mixing bowl, mix together the ground pork, ground beef, and eggs, then add milk. Add the mixture of the dry ingredients (bread crumbs, etc.) to the wet ingredients (meat, eggs, etc.) Add water if necessary to make the mixture moist enough to form meatballs. Heat Crisco shortening in a frying pan so the liquid is about half the depth of the meatballs. Fry the meatballs until cooked in the middle. ** An alternative to cooking the meatballs in Crisco is to cook them on high for 6 min in a microwave, turning half way through at the 3 min mark. It works just as well as in Crisco. Do 12 - 15 meatballs at one time. GARLIC CHICKEN WINGS mild Patrick Mendek Garlic FAMILY FRIEND'S RECIPE APPETIZER Garlic chicken wings or legs prepared with a mild sweet garlic sauce 3 LBS OF CHICKEN WINGS 2 EGGS 1 CUP FLOUR 1 CUP BUTTER DIP WINGS IN EGG THEN FLOUR THEN FRY IN BUTTER. SAUCE: 3 TBSP. SOYA SAUCE 3 TBSP. WATER 1 CUP SUGAR (WHITE) 1/2 CUP VINEGAR (WHITE) 1 TSP, GARLIC OR 6 GLOVES THE MORE GARLIC THE BETTER 1 TSP. SALT ( I DON'T USE THAT MUCH) COMBINE ALL INGREDIENTS AND BRING TO BOIL. PLACE WINGS IN CASSEROLE DISH AND POUR SAUCE OVER TOP. COOKE COVERED IN THE OVEN FOR 1/2 TO 1 HOUR AT 350 DEGREES OPTIONS 1. PLACE WINGS ON COOKIE SHEET AND BRUCH WITH SAUCE COOK IN OVEN FOR 1/2 TO 1 HOUR AT 350. 2. PUT WINGS IN CASSEROLE DISH POUR SAUCE OVER TOP AND HEAT ON TOP OF STOVE. 3. INSTEAD OF MAKING THE WINGS YOU CAN BUY THE LOUISIANA BREADED WINGS FROM M&M THEY WILL BE SPICIER BUT NOT AS MUCH WORK....SIMPLY PUT FROZEN WINGS IN CASSEROLE MAKE THE SAUCE POUR OVER AND COOK IN OVEN @ 300 FOR 1 HOUR OR SO. Heart Attack Surprise Medium 730168 Cayenne Pepper Family Recipe Breakfast This is a recipe that my brother and I derived. It makes a breakfast meal that serves 2-4 people, but that can be enjoyed at any time. 1 lb Bacon 1-2 lbs Potatoes 1/2 lbs Shredded Cheddar Cheese Cayenne Pepper or Alternate Spices to Taste In a baking pan, lay out the bacon in a pinwheel shape centered in the pan. Parboil the potatoes and slice into half-inch thick coins. Lay down a layer of potato atop the bacon, leaving 1-2 inches of the edge of the bacon free. Layer shredded cheese and potatoes until bacon is just able to wrap over the top of the tower. Add cayenne pepper or other spices to taste. Place into a 400 degree oven and bake until bacon is browned and cheese is bubbly. Serve. Grand Marnier Cranberry Muffins delish Mathew Southin Grand Marnier family recipe Dessert Deliciously moist and tastey yet healthy and low in fat. 1 ? cup orange juice 1 ? cup sugar? cup grand Marnier liqueur 2 tbs baking powder? cup canola oil ? tsp salt2 cup chopped cranberries 1 ? tbs orange zest 2 ? cup white flour 4 egg whites1 cup whole wheat flour Preheat oven 400 *. Combine orange juice, grand Marnier and oil; set aside. In a large bowl combine flours, sugar, baking powder, salt and orange zest. In another large bowl beat egg whites until frothy. Combine juice mixture with beaten egg whites. Add egg mixture and cranberries to flour, mix stirring just until moist. Using ? cup measure divide batter among 24 muffin cups. Bake 25 minutes or until golden. Makes 24. (Bake 12 minutes for small muffins). null Balsamic chicken Not spicy null Rosemary Myself Main course This is a recipe I created, combining my odd love of balsamic vinegar (especially reduced) and chicken. It is incredibly simple, and can be pared with any sides you wish (though I prefer potatoes). null 1. Boil the potatoes and prepare at will (mashed, scalloped, whole). \n2. Bake the chicken until cooked, turning often to prevent a hard brown outer crust. \n3. Put the vinegar in a small saucepan and reduce over high heat (this will smell so turn on a fan!) \n4. When the vinegar has reduced and become thick, add the rosemary. \n5. Cut the chicken breasts lengthwise, then again widthwise to expose inner flesh. You do not have to cut the breasts into pieces, though you can if you wish. \n6. Add the chicken breasts, cut side down, to the vinegar. Allow to simmer for 2-3 minutes. \n7. Plate by placing chicken breasts cut size up, then pouring vinegar over top. Add more fresh rosemary if desired. Plate potatoes. 2-4 boneless, skinless chicken breasts \n3/4 cup balsamic vinegar \n1 fresh sprig of rosemary \n3-5 small potatoes Ribs in a Smoky Barbeque Sauce Hot Evan McEwen Black Pepper and Cayenne Pepper Family, originally saw on TV. Main Course Classic and delicious ribs. Yield is 4 servings. 1 1/2 lb. pork, back, ribs 1 cup ketchup 1/3 cup malt vinegar 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1/2 tsp liquid hickory smoke 3 cloves garlic, minced 1/4 cup corn syrup 1/4 cup packed brown sugar 1/4 tsp cayenne pepper 1/4 tsp black pepper 1. Preheat oven to 250 degrees F. 2. Cut the ribs into large sections. 3. Bring a large pot of water to a boil on high heat and add the ribs. 4. Boil 10 to 15 minutes, drain, and arrange on a lightly sprayed baking sheet. 5. Combine ketchup, vinegar, soy sauce, Worcestershire sauce, liquid smoke, garlic, corn syrup, brown sugar, cayenne, and black pepper in a medium bowl. 6. Whisk to a smooth consistency. 7. Arrange rib sections, bone side down, on baking sheet and coat with half the sauce. 8. Cover with foil and bake on the middle oven rack for about 1 1/2 hours or until tender. 9. Heat a grill on medium-low heat. 10. Put the ribs on the grill and brush with the remaining sauce. 11. Grill the ribs, basting with the marinade periodically, about 10 minutes or until caramelized and crisp. 12. Cut between the bones and put on a platter. 13. Garnish with lemon wedges and parsley. Heart Attack Surprise Medium Andrew Luczak Cayenne Pepper Family Recipe Breakfast This is a recipe that my brother and I derived. It makes a breakfast meal that serves 2-4 people, but that can be enjoyed at any time. 1 lb Bacon 1-2 lbs Potatoes 1/2 lbs Shredded Cheddar Cheese Cayenne Pepper or Alternate Spices to Taste In a baking pan, lay out the bacon in a pinwheel shape centered in the pan. Parboil the potatoes and slice into half-inch thick coins. Lay down a layer of potato atop the bacon, leaving 1-2 inches of the edge of the bacon free. Layer shredded cheese and potatoes until bacon is just able to wrap over the top of the tower. Add cayenne pepper or other spices to taste. Place into a 400 degree oven and bake until bacon is browned and cheese is bubbly. Serve. Chicken Courdans Bleu Mild Grant McNeil None CTRL+ALT+Chicken Main dish Chicken with ham in it. Chicken Breast Some Ham Mash out the Chicken, put the ham inside, cook. Habanero Hellfire Chili Hellfire Patrick Goodman Jalapeno peppers habanero peppers anaheim peppers Internet Main course Tasty chili whose name says it all! 1/2 pound bacon 1 pound ground round 1 pound ground pork 1 green bell pepper, diced 1 yellow onion, diced 6 jalapeno peppers, seeded and chopped 6 habanero peppers, seeded and chopped 8 Anaheim peppers, seeded and diced 2 cloves garlic, minced 1 1/2 tablespoons ground cumin 1 tablespoon crushed red pepper flakes 3 tablespoons chili powder 2 tablespoons beef bouillon granules 1 (28 ounce) can crushed tomatoes 2 (16 ounce) cans whole peeled tomatoes, drained 2 (16 ounce) cans chili beans, drained 1 (12 fluid ounce) can beer 3 ounces tomato paste 1 ounce chile paste 2 cups water 1. Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop. 2. Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water. 3. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes. Habanero Hellfire Chili Hellfire Patrick Goodman Jalapeno peppers habanero peppers anaheim peppers Internet Main course Tasty chili whose name says it all! 1/2 pound bacon 1 pound ground round 1 pound ground pork 1 green bell pepper, diced 1 yellow onion, diced 6 jalapeno peppers, seeded and chopped 6 habanero peppers, seeded and chopped 8 Anaheim peppers, seeded and diced 2 cloves garlic, minced 1 1/2 tablespoons ground cumin 1 tablespoon crushed red pepper flakes 3 tablespoons chili powder 2 tablespoons beef bouillon granules 1 (28 ounce) can crushed tomatoes 2 (16 ounce) cans whole peeled tomatoes, drained 2 (16 ounce) cans chili beans, drained 1 (12 fluid ounce) can beer 3 ounces tomato paste 1 ounce chile paste 2 cups water 1. Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop. 2. Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water. 3. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes. Grandma Cino's MeatBalls Nice and Tasty Kirk Fitzgerald Salt Pepper Mint Leaves Itialian recipe Topping A homemade Itilian recipe for giant sized meatballs to add to any type of pasta and sauce. The Best Meatballs known to man. 1 lb. Ground pork 4 cups grated bread crumbs 1 lb. Ground beef 1 cup Romano cheese 4 eggs 1 tsp. Pepper 1 cup milk 2 tsp. Salt 1 cup water 1 tsp. Mint leaves In one large mixing bowl, blend together the bread crumbs, Romano cheese, pepper, salt and mint leaves In another large mixing bowl, mix together the ground pork, ground beef, and eggs, then add milk. Add the mixture of the dry ingredients (bread crumbs, etc.) to the wet ingredients (meat, eggs, etc.) Add water if necessary to make the mixture moist enough to form meatballs. Heat Crisco shortening in a frying pan so the liquid is about half the depth of the meatballs. Fry the meatballs until cooked in the middle. ** An alternative to cooking the meatballs in Crisco is to cook them on high for 6 min in a microwave, turning half way through at the 3 min mark. It works just as well as in Crisco. Do 12 - 15 meatballs at one time. Kung Pao Chicken Hot Xin Yu dried red chili peppers http://chinesefood.about.com/od/poultry/r/kungpaodeepfry.htm Main course Named after a court official or "Kung Pao," Kung Pao Chicken is a spicy Szechuan dish made with diced chicken, peanuts and chili peppers. This recipe calls for deep-frying. 2 boneless chicken breasts, about 6 ounces each Marinade: 1 tablespoon soy sauce 1 teaspoon Chinese rice wine or dry sherry 2 teaspoons cold water 2 teaspoons cornstarch Sauce: 1 tablespoon dark soy sauce 2 teaspoons light soy sauce 1 tablespoon black or red rice vinegar, or red wine vinegar 1 tablespoon chicken broth or water 3 teaspoons granulated sugar 1/2 tsp salt a few drops sesame oil 1 tsp cornstarch Other: 6 to 8 small dried red chili peppers, or as desired 2 garlic cloves, 1/2 cup skinless, unsalted peanuts 3 - 4 cups oil for deep-frying and stir-frying Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes. In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last. Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic. Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok. Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot. Kung Pao Chicken Medium Xin Yu dried hot red chiles http://chinesefood.about.com/od/poultryorange/r/orangechicken.htm Entree Author Dave DeWitt writes: "This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf." Marinade: 1/2 tablespoon cornstarch 1 tablespoon dry vermouth or white wine 1/2 pound boneless chicken breast, cut into 1/2 inch pieces Sauce: 1/2 tablespoon minced ginger 1/2 tablespoon minced garlic 1 green onion, minced 1/2 teaspoon ground Sichuan peppercorns 1 tablespoon dry vermouth or white wine 2 tablespoons soy sauce 1 tablespoon hot bean sauce 2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded 2 teaspoons sugar or honey 1/2 teaspoon sesame oil For the Stir-fry : 2 tablespoons peanut oil 6 small dried hot red chiles, such as Japones or de Arbol Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes. Combine all the sauce ingredients in a bowl, stir well, and set aside. Heat the wok over high heat. Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving. null Delicious Clifton Bell Cinnamon some cook book that came with our bread maker. Desert A tasty Diabetic friendly treat. - ? cup milk - ? cup splenda - 1 1/4 tsp salt - ? cup butter - 2 packages or 4 ? tsp active yeast - 1/3 cup 40degree C water - 3 eggs (room temperature) - 5 ? cups flour - ? - ? cups splenda brown sugar - 2 tbsp melted butter - 1 tbsp cinnamon - Combine milk, Splenda, salt and half cup of butter in small saucepan. - Heat over low heat until butter melts and sugar dissolves. - Cook until lukewarm. - Dissolve yeast in warm water in warmed bowl. - Add lukewarm milk mixture, eggs, and 5 cups flour. - Mix at medium setting for 2 minutes or by hand for 4-5 minutes. - While still mixing, add remaining flour, ? cup at a time, until dough sticks to mixer (very little dough on sides of bowl) - Continue stirring for another 2 minutes. - Knead dough for 2 minutes. - Place in greased bowl, turning to grease top. - Cover, and let rise in warm place, free from draft until dough has doubled in bulk (approx 1 hour). - Punch dough down and shape into a rectangle approx ? inch thick. - Cover the entire surface with melted butter. - Thinly spread brown sugar over the dough and sprinkle with cinnamon. - Tightly roll dough width-wise. - Pinch ends to seal dough. - Cut rolled dough into pieces approx 1 ? - 2 inches long. - Stand in a greased 9x11 cake pan. - Cover and let rise in warm area for 20 minutes. - Preheat oven to 350 degrees C. - Bake for 20 ? 25 minutes. - Remove from oven and let cool. - EAT. Chocolate Chip Cookies Sweet David Jesion Sugar, Chocolate www.ahajokes.com/foo012.html Dessert Typical chocolate chip cookies 532.35 cm3 gluten 4.9 cm3 NaHCO3 4.9 cm3 refined halite 236.6 cm3 partially hydrogenated tallow triglyceride 177.45 cm3 crystalline C12H22O11 177.45 cm3 unrefined C12H22O11 4.9 cm3 methyl ether of protocatechuic aldehyde 2 calcium carbonate-encapsulated avian albumen-coated protein 473.2 cm3 theobroma cacao 236.6 cm3 de-encapsulated legume meats (sieve size#10) null null mild Clinton Ignatov Salt, Freshly Ground Pepper Fresh Parsley My sister Main Dish Delicious halved hard-boiled eggs overflowing with tangy yolk. 6 Eggs, hard boiled and shelled 4 tbsp Mayonnaise 1 tsp Dijon Mustard Slice the eggs in half lengthwise. Remove the yolks and mash them with the mayonnaise, mustard, until smooth and velvety. Add salt and pepper to taste. Place equal amounts into hollows of each egg half. Garnish with chopped parsley. Easy Chicken Curry Mild Rafik Rezzik Curry powder http://www.robertsplace.ca/recipes/easychickencurry.htm Main Course A quick Chicken Curry recipe I found online after enjoying some at a restaurant and wanting to recreate it a home 300-400 grams chicken cut into chunks 1 large white onion, chopped 2-3 cloves garlic, minced 1/4 cup (60ml) olive oil 8 fl.oz (240ml) chicken stock 28 oz (796ml) can plum tomatoes, including juice 2-3 tablespoons (30-45ml) curry powder (to taste) 1 cup (250ml) frozen peas 2 tbsp (30ml) fresh lemon juice almond slivers dried raisins Sauté chicken in olive oil and add onions and garlic after a few minutes. Continue to cook on medium heat until onions are translucent and soft and chicken is reasonably well-cooked. Add chicken stock, tomatoes, curry powder and stir well, breaking up the tomatoes. Simmer uncovered to thicken, stirring occasionally on low-medium heat for about 30 minutes. Add peas and simmer for an additional 15 minutes, then add the raisins and almond slivers along with the lemon juice. Simmer an additional 5 minutes and serve. Pineapple tidbits can be added to this recipe for a more West-Indian flavor, and dish can be garnished with fresh green coriander leaves. Serve with steamed rice and flatbread. Granola Bars Tasty Eric Dube Random reci[e Desert Healthy granola bars for a snack or a desert. 2 cups quick cooking oats 1 cup all-purpose flour 3/4 cup packed brown sugar 3/4 cup raisins 1/2 cup wheat germ 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup chopped English walnuts 1/2 cup vegetable oil 1/2 cup honey 1 egg 2 teaspoons vanilla extract 1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil or parchment paper, and spray with vegetable oil spray. 2. In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan. 3. Bake 25 to 30 minutes in the preheated oven, or until the edges are golden. Cool completely in pan before turning out onto a cutting board and cutting into bars. Granola Bars Tasty Eric Dube Random reci[e Desert Healthy granola bars for a snack or a desert. 2 cups quick cooking oats 1 cup all-purpose flour 3/4 cup packed brown sugar 3/4 cup raisins 1/2 cup wheat germ 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup chopped English walnuts 1/2 cup vegetable oil 1/2 cup honey 1 egg 2 teaspoons vanilla extract 1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil or parchment paper, and spray with vegetable oil spray. 2. In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan. 3. Bake 25 to 30 minutes in the preheated oven, or until the edges are golden. Cool completely in pan before turning out onto a cutting board and cutting into bars. Chicken Buriyani Masala SUCIDE HOT Sivananthan Suntharalingam red chile powder black peppercorns ginger cardamom seeds bay leaves tamarind pulp cinnamon cloves Srilankan recipe Main course This is a traditional Srilankan recipe. I get it from my family cook book. It should taste very spicy and delicius. 3 cup Basmati rice 4 x chicken breasts** 1/2 lrg onion minced 2 clv garlic minced 3 tbl vegetable oil or ghee 8 oz plain yogurt 1 pch saffron threads 1/4 cup milk **SPICE MIXTURE** 1 tsp red chile powder* medium heat 1/4 tsp black peppercorns 1 tsp ginger, powdered 1 tbl turmeric 1/2 tsp nutmeg 1/4 tsp mace 1/2 x salt (or to taste) 6 x cardamom seeds peeled 4 x bay leaves dried, crushed 1 x lump tamarind pulp, marble-sized 1/2 tsp cinnamon 1/2 tsp cloves * Do not use chili powder, which contains other spices. Use a pure powdered chile from cayenne or New Mexico chiles. ** skinless and boneless and cut into 3/4" pieces Put the milk into a cup and add the saffron and stir. Set aside at least 30 minutes before using. Place all spice ingredients (including salt and tamarind pulp) in spice grinder and grind to a fine powder. Soak the rice in cold water for 30 minutes and then drain and rinse until clear water comes off rice. Cook rice in large pan in 8 cups of water. Cook for 10-12 minutes. In a frying pan, heat oil or ghee and saute the onion and garlic until golden. Add chicken and spice powder and stir-fry until chicken is done, about 6 minutes. Drain rice and place back in large pan. Add the saffron-milk mixture and mix rice until uniform color. Add the chicken, onion, garlic and spice mixture and the yogurt to the pan and mix gently until well-blended with all the rice. Place the rice into a glass baking dish and bake in a 350F oven for 40 minutes. Serve immediately as a main course or side dish. White Wine Creamy Ravioli Sauce Very Mild Jordan Hutt Salt Pepper Nutmeg Chopped parsley Family Sauce This is a recipe given to me by my family. It is simple enough that a= nyone will enjoy it. It can also be added to other sauces to give it a more= robust flavour.=20 1 package of ravioli 4 oz. 35% cream 3 tbsp. olive oil 1 small onion (chopped) 1 tbsp. flour 4 oz. chicken broth Salt and pepper 4 tbsp. grated Romano cheese 1 tbsp. butter 4 oz. diced cooked ham 4 oz. 35% cream 4 oz. white wine Pinch of nutmeg Parsley 1 package of ravioli In a large pan, heat oil and butter. Saute onion and ham. Stir in the= flour and add remaining ingredients except the cheese and parsley. Simmer = 8-10 minutes over medium heat. Cook ravioli according to package directions= , drain. Toss with the sauce, cheese and parsley. null mild Pratheep Tharmalingam garlic paste,gingerroot,mustard seeds,bay leaves,onions,red chili,cumin seeds,turmeric powder Indian recipe Main Course This is the favorite fish curry dish from the eastern part of India. I learned this recipe from my mother-in-law, who is a master in cooking this recipe. I have to practice it 3-4 times to achieve perfection. Try this curry with plain steamed rice--you'll love it. 2lbs fish fillets (best with tilapia) 2tablespoons garlic paste 2 inches gingerroot 5teaspoons mustard seeds, 4bay leaves, 1/2 tablespoon coriander powder 5 medium shallots or 2 medium onions 7 red chili 1 tablespoon cumin seeds 3 teaspoons turmeric powder 3 tablespoons salt 2 big tomatoes oil, to deep fry fish 3 cups water 1. In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together. 2. Preserve some cut pieces 1 cup) of onion. 3. Cut small pieces of tomatoes. 4. Make small pieces of fish fillets, about 3 inches in length. 5. Clean them properly if you are using the whole fish and make it into small pieces. 6. Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste. 7. Mix all of them properly. 8. Allow to marinate for 1/2 hour. 9. Take a pan or a wok (preferable), heat it and put oil to deep fry the fish. 10. Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side. 11. Keep all of them in a separate plate. 12. When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it. 13. Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran) and allow them to splutter. 14. Then put the cut onion pieces and allow it to just a little brown. 15. Then put all the ground paste,tomatoes,left over turmeric powder and salt to taste. 16. Keep stirring it until the paste becomes a little brown (it takes around 10 minutes). 17. You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok. 18. The paste is now perfectly fried. 19. Now pour 3 cups of water to it, or as much thick gravy you want. 20. Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes. 21. Switch off the gas. 22. Use coriander leaf for garnishing. 23. This dish should be served with fresh steamed rice and squeeze some lime some juice on top. Special Brownies David Fleisher Incredible null Special Oregano The guy on the couch null A delicious and "special" chocolatey treat, especially if you lived in the 70s. Great for a relaxing, groovy after dinner snack. 3/4 cups melted butter 1-1/2 cups sugar 1-1/2 teaspoon vanilla 3 eggs 1/2 cup cocoa powder 3/4 cups flour 1/2 teaspoon baking powder 1 teaspoon salt 1 cup chopped, toasted nuts 1 cup semi-sweet chocolate chips Heat oven to 350 degrees, grease a 13x9" pan. Beat butter, eggs, sugar, vanilla in a large bowl. Mix in cocoa, flour, baking powder and salt. Stir to combine. Stir in nuts and chips. Pour into pan. Bake 20-22 minutes. Serve with the music of Pink Floyd or The Doors. Balsamic Chocolate Truffles **** Blair Schutte Cocoa powder Italian Daily Tasty Treats An Italian chocolate desert. 8.5 oz dark chocolate, chopped ? cup cream 2 teaspoons balsamic vinegar ? cup cocoa powder Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the fridge and let sit at room temperature for 2 hours, until firm but moldable. Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-line tray. Place the cocoa power in a small shallow dish. Place 6 truffles at a time in the cocoa power and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package. Spicy Hummus Medium - Hot Kurt Rombough Cumin Tahini Paprika Friend Spread This is a recipe for a quick side dish to serve 4 people. It's spicy and tangy. It goes well with pita or baked bread. 14oz chickpeas 2 tbsp tahini 2 tbsp tarrogon vinegar (may substitute with white vinegar) 1 tbsp paprika 1 tbsp cumin 1/2 cup milk Good pinch of salt Juice of 1/2 lemon Blend ingredients until smooth (food precessor works best). Drizzle with hot pepper olive oil. Serve with warm pita. RICE with CABBAGE (Persian : Kalam Polow) Hot Seyyed Hadi Sajjadpour Salt Pepper http://www.anvari.org/iran/Persian_Food_Recipes/Rice_-_Kalam_Polow.html Main course This is a traditional Shirazi food.(Shiraz is located in southwest Iran). - 500 g (1 lb) Basmati long grain rice - 250 g (.5 lb) meat, ground or small pieces - 1 kg (2 lb) white cabbage - 1 medium onion - 1 tbs tomato paste - 1 tsp ground cinnamon - 1/3 cup oil - 3/8 tsp ground saffron - 1 tbs lime juice - salt and pepper 1. After washing the rice thoroughly, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours. 2. Slice the onion and fry in a little oil until it turns golden brown. Add the meat and continue to cook over low heat until the meat is done. 3. Shred the cabbage cutting out hard stalks, wash, dry and fry in a little oil, 1 to 2 tbs, until it turns soft and golden brown. 4. Mix with the meat, 1/4 cup of water, salt, pepper, cinnamon, 1/8 tsp saffron, tomato paste and lime juice. 5. In a large saucepan, bring 8 to 12 cups of water to a rapid boil. 6. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Strain and rinse with lukewarm water. Toss gently in the strainer. 7. Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil. Add layers of rice and the meat and cabbage mixture interchangeably building it up to a dome shape. The top layer should be rice. 8. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and continue to cook for 45 minutes to an hour. 9. After removing from heat, place the saucepan in the sink and run cold water under it to cool down. 10. Add 1/4 tsp saffron to 1 tbs hot water. Lightly mix 2 to 3 tbs of rice with the liquid saffron in a small bowl. Set it aside for garnish. 11. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Garnish with the saffron rice. 12. Remove the crusty bottom and serve in a separate plate. RICE with CABBAGE (Persian : Kalam Polow) Hot Seyyed Hadi Sajjadpour Salt Pepper http://www.anvari.org/iran/Persian_Food_Recipes/Rice_-_Kalam_Polow.html Main course This is a traditional Shirazi food.(Shiraz is located in southwest Iran). - 500 g (1 lb) Basmati long grain rice - 250 g (.5 lb) meat, ground or small pieces - 1 kg (2 lb) white cabbage - 1 medium onion - 1 tbs tomato paste - 1 tsp ground cinnamon - 1/3 cup oil - 3/8 tsp ground saffron - 1 tbs lime juice - salt and pepper 1. After washing the rice thoroughly, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours. 2. Slice the onion and fry in a little oil until it turns golden brown. Add the meat and continue to cook over low heat until the meat is done. 3. Shred the cabbage cutting out hard stalks, wash, dry and fry in a little oil, 1 to 2 tbs, until it turns soft and golden brown. 4. Mix with the meat, 1/4 cup of water, salt, pepper, cinnamon, 1/8 tsp saffron, tomato paste and lime juice. 5. In a large saucepan, bring 8 to 12 cups of water to a rapid boil. 6. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Strain and rinse with lukewarm water. Toss gently in the strainer. 7. Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil. Add layers of rice and the meat and cabbage mixture interchangeably building it up to a dome shape. The top layer should be rice. 8. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and continue to cook for 45 minutes to an hour. 9. After removing from heat, place the saucepan in the sink and run cold water under it to cool down. 10. Add 1/4 tsp saffron to 1 tbs hot water. Lightly mix 2 to 3 tbs of rice with the liquid saffron in a small bowl. Set it aside for garnish. 11. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Garnish with the saffron rice. 12. Remove the crusty bottom and serve in a separate plate. Jamaican Chicken Curry Hot Daniel Poulin ThymeAllspiceCinnamonGingerChili Pepper Food TV Meal Fresh thyme, allspice and Scotch bonnet peppers are some ingredients used in Jamaican cuisine. Allspice is a berry of the pimiento tree so it is also known as pimento or Jamaican pepper. It is called allspice because it tastes like a blend of cinnamon, nutmeg and cloves. So if you wanted to, you could substitute a cinnamon stick for the allspice in this recipe. 3 tbsp vegetable oil4 x skinless chicken legs, split1 pinch coarse salt and freshly cracked pepper, to taste2 medium onions, sliced thin4 cloves of garlic, minced1 tbsp minced ginger½ medium Scotch Bonnet chili pepper, minced (or to taste)4 tbsp Jamaican curry powder, or to taste3 cups chicken stock2 cups coconut milk1/2 a lime, juiced Heat the oil over high heat in a Dutch oven or large, wide pot. Season the chicken and brown in batches if necessary. Remove from pot and reserve. Add the onions, garlic, ginger and chili pepper and cook for 4 minutes. Add the curry powder and chopped thyme and cook an additional minute. Add the juice of ½ a lime. Return the chicken to the pot and cover with the stock and coconut milk. Bring to a boil and reduce heat to low. Simmer the chicken with the pot partially covered until chicken starts to fall off the bone, about 1 ½ hours. Skim occasionally to remove extra fat. Serve. Southwestern White Chili Mild Geoff Smith Ground Cumin Kraft Canada Main course This is a quick and easy recipe that takes about 20 minutes to make. Its a tasty blend of chicken and beans. 2 Tbsp. Italian Dressing 1lb boneless skinless chicken breasts, cut into bite - size pieces 1 small onion, chopped 2 cans white beans, drained, rinsed 1 can chicken broth 1 can green chilies, undrained 1 tsp. ground cumin 1-1/2 cups shredded cheese 2 Tbsp. chopped fresh cilantro Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 7 mins. Stir in beans, broth, chilies and cumin. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes stirring occasionally. Serve topped with cheese and cilantro. Spaghetti and Meat Balls with Sauce MILD Joshua Tai chili, basil and aregano Unknown Main course Personally a fan of the classics. Had this over at a friends house and loved it. it's not hot at all but it's really good. Meatball Ingredients 1 1/2 lbs ground beef 1/2 cup ground crackers 1 small onion minced 1/2 cup milk 1 egg 2 dashes worchester shire sauce Sause Ingredients 1 can 28 oz tomatoes 1 can 7 1/2 oz tomato sauce 1 can 7 1/2 oz tomatoe paste 1 green pepper 2-3 hot red peppers 2 cloves garlic 1 med onion 1 pinch crushed chili 1 tsp basil 1 tsp oregano 1 tbsp brown sugar 1 dashes worchester shire sauce -Mix meatball ingedients and bake in oven at 350 F for 30 min. when cooked add to sauce. -Saute onion and garlic and green pepper. -Add tomatoes, paste and sause, bring to boild -Add spices and hot peppers(whole) -Simmer for 2 1/2hours with cooked meatballs Tandoori Chicken Spicy Ashraf Shrimali Pepper, red chili powder Indian recipe Appetizer This is an Indian recipe. This dish is very popular in India and all over the world and it tastes very good. Chicken 500gms 100 gms yogurt 1 teaspoon red chili powder 1 teaspoon ginger-garlic paste ½ teaspoon Soya sauce 1 tablespoon ketchup 1 teaspoon salt 1 teaspoon lemon juice ½ teaspoon pepper Take 500 gms of chicken and wash it properly. Then take a big bowel and add chicken, little bit of salt, little bit of pepper, 1 tea-spoon of lemon juice, 1 tea-spoon of soya sauce and 1 table spoon of tomato ketchup, 100 gms yogurt, 1 tea spoon of ginger garlic paste and 1 teaspoon of red chili powder to the bowel and mix it properly. Then marinate this mixture for 4 to 6 hours. After 4 to 6 hours pre-heat oven on 400 F. Transfer the the marinated chicken pieces to a tray and put it in the oven for 10 minutes. Change the side of chicken pieces after 10 minutes and put it in the oven again for 10 minutes. That’s it spicy chicken tanddori is ready to eat. Apple Crisp Mild Peter Einwechter Cinnamon Nutmeg British? Dessert Apple crisp belongs to a long line of simple baked desserts that combine fresh fruit with a topping of pastry. Apple crisps are delicious warm from the oven with a dollop of softly whipped cream or vanilla ice cream. Topping: 1/2 cup all purpose flour 1/4 cup granulated white sugar 1/4 cup light brown sugar 3/4 teaspoon ground cinnamon 1/4 teaspoon fresh or ground nutmeg 1/8 teaspoon salt 6 tablespoons unsalted butter, cut into pieces 1/3 cup old-fashioned rolled oats 1/4 cup chopped walnuts or pecans Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. Set aside. For Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling. For Filling: Peel, core, and slice the apples into 1/4 inch (.7 cm) thick pieces. Place in a large bowl, along with the berries and lemon zest (if using), and add the brown sugar. Gently combine and then transfer to your prepared baking dish Spread the topping evenly over the apples. Bake for approximately 30-40 minutes or until the topping is golden brown.Remove from oven and place on a wire rack to cool for about 30 minutes before serving. Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving. Makes 4 servings. Iraqi Apple Preserve Cold Bashar Amir None http://www.recipezaar.com/255301 Dessert This is a lovely use for apples! From "The Book of Jewish Food" by Claudia Roden. She suggests serving this with yogurt to balance the sweetness. The rosewater flavor is strong here, so if you are shy about rosewater consider cutting the amount in half. This would be lovely as a filling in a white cake,layered with vanilla pastry cream in between the cake layers. It should be served cold. 2 lbs apples 1 lemon, juice of 3 1/3 cups sugar 1 cup water 2 tablespoons rose water Peel, cut in half and core the apples and drop them in a bowl of water with 3/4 of the lemon juice to prevent them from browning. Make a syrup by boiling the sugar and water with the remaining lemon juice, uncovered for 10-15 minutes, or until very thick. Drain the apples and drop them into the syrup. Simmer for 20-30 minutes, or until tender and the syrup has become thick again. Add the rose water and cook, stirring, for a moment more. Lift out the apples and place them in a serving bowl or in jars. Pour the syrup over the apples. Ketchup Fish n Fried Chips two thumbs up Brandon Fasan 1) Ketchup Chips 2) you may also wish to garnish with lemon or parsley. from the wild imagination of a bored celiac chef! Gluten Free - Celiac Friendly Fried Fish n Ketchup Chips 1) ketchup chips 2) some fresh fish, prefferrably just caught 3) oil or butter preheat oil in frying pan until hot, while doing this crush ketchup chips, or gluten free pretzels until finely ground to a powder. wash fish with water and Optionally you may wish to dip the fish in egg, this will add to amount of breading the fried fish will have. for lightly breaded fish dont dip in egg. roll the fillet in the ground chips until sufficently covered then put in frying pan. flip at least once, remove when cooked. note: serve with sliced lemon and rice or mashed potato with a lightly sauteed garden salad for the perfect meal. Dhal (Red Lentil Curry) Medium Gwendolyn Gillingham Chilies Garam Masala Turmeric Cinnamon Garlic Ginger Cumin Indian Main course This is a nutritious mush that is both inexpensive and delicious. It's also a vegan recipe. I like to add more cinnamon than there usually is in store-bought Garam Masalas, but of course if you're mixing your own, then you can adjust the quantities as you like. 1 medium onion, chopped 1 tsp canola oil 0-15 chilies, depending on your heat preference and the kind of chili 3 cloves of garlic, whole 2 tbsp garam masala 1 tbsp turmeric 2 inch piece of ginger, minced 1 1/2 cups red lentils 4 cups water Salt, to taste Extra cinnamon, to taste Over medium heat, fry onions and ginger in oil until cooked; add garam masala and fry for about 2 minutes more. Add remaining ingredients and bring to a boil. Cover and reduce heat to low. Continue to boil all ingredients, stirring occasionally, until lentils have turned into a mushy paste about twice as thick as soup, about 30 minutes. Serve with basmati rice or flat bread such as na'an or puris. Serves an apartmentful. Vegetable & Tofu Gratin Savory Xander Miller garlic, black pepper Editors of Easy Home Cooking Magazine Main course This is a popular substitution recipe from traditional Gratin for people who are not fans of potato dishes. Nonstick cooking spray, 1 teaspoon olive oil, 3/4 cup thinly sliced fennel bulb, 3/4 cup thinly sliced onion, 2 cloves garlic, minced, 3/4 cup cooked brown rice, 2 tablespoons balsamic or red wine vinegar, 2 teaspoons dried Italian seasoning, 3 ounces firm tofu, 1/4 cup crumbled feta cheese, 2 to 3 ripe plum tomatoes sliced 1/4 inch thick, 1 medium zucchini sliced 1/4 inch thick, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/4 cup fresh bread crumbs, 2 tablespoons freshly grated Parmesan cheese, 1. Preheat oven to 400?F. Spray 1-quart shallow baking dish with nonstick cooking spray., 2. Spray medium skillet with cooking spray. Heat oil in medium skillet over medium heat until hot. Add fennel and onion. Cook about 10 minutes or until tender and lightly browned, stirring frequently. Add garlic; cook and stir 1 minute. Spread over bottom of prepared baking dish., 3. Combine rice, 1 tablespoon vinegar and 1/2 teaspoon Italian seasoning in small bowl. Spread over onion mixture., 4. Combine tofu, feta cheese, remaining 1 tablespoon vinegar and 1 teaspoon Italian seasoning in same small bowl; toss to blend. Spoon over rice. Top with alternating rows of tomato and zucchini slices. Sprinkle with salt and pepper., 5. Combine bread crumbs, Parmesan cheese and remaining 1/2 teaspoon Italian seasoning in small bowl. Sprinkle over top. Spray bread crumb topping lightly with nonstick cooking spray. Bake 30 minutes or until heated through and topping is browned. thousand-layer spice cake not really that bad Chris sullivan ginger taken from the food network desert A legacy of Dutch colonialism, this "thousand layer cake" is often served after the rijsttafel but will do equally well served with the coffee or tea. This is a very rich cake and should be served in thin slices. 2 teaspoons ground nutmeg 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground mace 1 teaspoon ground cardamom 1 teaspoon ground ginger 1 teaspoon ground anise 3 sticks unsalted butter, softened 1 cup granulated sugar 1 teaspoon pure vanilla extract 1/2 teaspoon salt 12 large eggs, separated 1 1/4 cups all-purpose flour 2 tablespoons confectioners' sugar Preheat the broiler. Butter the bottom and sides of a 9-inch round cake pan or springform pan. Line with parchment paper and butter the paper. Set aside. In a small bowl, combine the nutmeg, cinnamon, cloves, mace, cardamom, ginger and anise. Set aside. In the bowl of an electric mixer, cream the butter, 1/2 cup of the sugar, vanilla, and salt. Add the egg yolks and beat until smooth. Remove the bowl from the mixer and fold the flour into the batter with a rubber spatula. In a clean bowl, using clean beaters, beat the egg whites with the remaining 1/2 cup of sugar until stiff. Fold into egg yolk mixture, being careful not to overmix. Divide the batter between 2 bowls. Add combined spices to 1 bowl and stir well. Pour about 1/2 cup of the spiced batter into the prepared pan, spreading to form a thin layer. Place the pan under the preheated broiler for 2 minutes, or until the layer is firm and very lightly browned. Remove from the oven and spread about 1/2 cup of the plain batter over the top and broil until firm. Repeat layering spiced and plain batters in the pan and broiling until all the batter is used. Note that the cake typically has between 12 and 15 layers.) Let the cake cool on a wire rack then turn out from the pan. Place on a cake plate and sprinkle with confectioners' sugar. Thinly slice and serve warm or at room temperature. Melon and vegetable FANTASTICALLY DELICIOUS Oridate Adedamola Eniola Onions Locust beans Hot pepper Saesoning cubes Salt Ground ginger My mother gave me this recipe a long time ago soup This soup is the most tasty and most widely used soup in Africa, especially in my home country: Nigeria. It can be taken with all sorts of other dishes, like rice, cassava flour, pounded yam, yam flour, starch and so on. Any kind of African vegetables(preferably water leaf) Red ang green pepper Melon All kinds of meat(Chicken, Beef, Pork, Chevon et.c.) Palm oil(or vegetable oil, depending on availability) Cray fish Cow skin Put close to half a litre of the oil in the sauce pan and heat for about 5 minutes. During this time, chop the vegetables, blend the melons, the peppers, onions, locust beans together. Wash the vegetbles and mix all these stuffs together. Then when the oil gets hot, you can pour them into the oil and stir everything together and leave them to cook for a little while. Then pour the cray fish and the cow skin into it after chopping them. Leave for another few minutes. You can now put in the cooked meat(chicken, pork...) and leave for anoher 5 to 10 minutes for the proper and final cooking. It is then ready to serve with any of the desired African dishes. Chinese Egg Rolls It is not hot at all. LiLi none Woman'sDay Encyclopedia of Coolery Vol.3 Chinese Cookery This is a traditional Chinese recipe. 3 eggs 1 cup of all-purpose flour 2 tablespoons cornstarch 2 cups water 1/2 teaspoon salt 1 cup chopped cooked shrimps, crabmeat, or lobster 1/2 cup each of minced cooked ham, water chestnuts, and bamboo shoots 1 tablespoon soy sauce 2 tablespoons minced green onion vegetable oil for frying Beat 2 eggs slightly.Beat in flour, cornstarch, water,and salt. Heat a greased 7- ir 8-inch skillet. Add 1 tablespoon batter and tip and tilt pan so that batter runs evenly over bottom of pan.Fry on one side only.Mix 1 egg and remaining ingredients except vegetable oil.Shape into finger size rolls.Lay on cooked sides of pancakes and roll up, tucking in edges to seal in filling. A little uncooked batter can be used for sealing. Chill. Just before serving, brown in 2 inches of hot oil. Makes about 30. 40 Clove Garlic Vampire Chicken Recipe Mild Andrew Erdeg garlic rosemary thyme sage Italian parsley pepper http://www.cdkitchen.com/recipes/recs/570/40CloveGarlicVampireChicke65881.shtml Main course The only way to cook a vampire chicken!! 40 cloves garlic 2 sprigs rosemary 2 sprigs thyme 2 sprigs sage 2 sprigs Italian parsley Ground pepper to taste 3 pounds roasting or fryer chicken 3 stalks celery Loaf French bread - optional Kill vampire chicken with a wooden stake through the heart. Rinse chicken in cold water and pat dry. Put celery on the bottom of the crockpot. Put 1 sprig of each herb into the cavity of the chicken. Place chicken on top of the celery. Cut up the rest of the herbs and sprinkle on top of the chicken. Add ground pepper to taste. Peel garlic, leave skin on, and place on top and around chicken. Cook on low for 8-9 hours. The cooked garlic can be used in place as garlic butter for the French bread. Just squeeze and spread onto bread slices.