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Personal/Favorite Recipes
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Diamondback
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PostPosted: Sun Nov 21, 2004 1:18 am   Post subject: Personal/Favorite Recipes Reply with quote


Well, here's my own. Don't know what to call it besides my own version of stir fry (minus being cooked in oil).

I'm sure you can figure out the appropriate pans to use.

Sauced Chicken and Rice with Vegetables


Ingredients:
3-4 boneless skinless chicken breasts
2 cups rice (+ 4 cups water and a pinch of salt)
butter (optional)
vegetables (up to the individual as to which ones to use - I use a 15 oz. can of mixed vegetables)
1 large onion (or 2 medium sized)
Sauce of choice (e.g. teriyaki, soy sauce)


Preparation:
Make 6 cups of cooked rice. Chop up 3-4 boneless skinless chicken breasts into bite size pieces. Then cook them. What I do here is I melt butter in the pan. I just use the butter to help protect the pan and I figure it helps add flavor. Cook the vegetables for however long necessary and chop up the onion(s). Once all of the above is done add them all together into one pan and add your choice of sauce (my favorite: teriyaki). Make sure there's enough sauce that everything is coated once you mix it in. Simmer for a few minutes.
Now it's ready to serve.


Bon Appétit *insert applause* Cool
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Last edited by Diamondback on Tue Dec 28, 2004 9:21 pm; edited 3 times in total
Cocles
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PostPosted: Sun Nov 21, 2004 6:54 am   Post subject: Reply with quote


Alright, Diamond. You helped me out while I was arguing with someone in the chat, so I'll help you out here by posting that way I prepare Eggo waffles that you wanted to hear.

Alright... here it goes.

-Take two ego Waffles.
-Stick 'em in the toaster.
-While their warming in the toaster, put some butter in a little bowl or something similar.
-Once the waffles are done, pull them out.
-Put the butter in the microwave for 25 seconds.
-While the butter is in the microwave pour however much maple syrup you want over the waffles. (I'm assuming you were smart enough to put the waffles on a plate first. Oh, and if you're one of those weirdos who prefers honey on your waffles, well then you're a wank and shouldn't be here.)
-Anyways, once the butter's done, pull it out of the microwave.
-Stick the waffles in the microwave and nuke 'em for about 15 seconds. (You're warming the syrup, doofus.)
-Pull out the waffles and pour the butter over them.
-Now go find some tree-bark eating hippie to eat them in front of and enjoy.
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PostPosted: Mon Nov 22, 2004 7:58 am   Post subject: Reply with quote


I have to admit that before I actually entered this thread from the forum page I fully expected Cocles' post to include the word "newbie" at least once.

Also, can hippies eat tree bark? Maybe if it fell off naturally? Otherwise, isn't that like skinning a tree alive? Not very peace/love/happiness (man).

jeff
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PostPosted: Mon Nov 22, 2004 8:09 am   Post subject: Reply with quote


Watch the google ads on this thread. It's hilarious. Now there are bunches of Marinade and recipe ones. But one C posted his, it had some liberal save the trees ad.
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PostPosted: Mon Nov 22, 2004 9:47 am   Post subject: Reply with quote


I've got one BBC and three Sherlock Holmes ads. Strange.

jeff
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Caray
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PostPosted: Tue Nov 23, 2004 3:58 am   Post subject: Reply with quote


I have low carb superstore. Just what's needed for Cocles Waffles Laughing
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Diamondback
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PostPosted: Tue Nov 23, 2004 7:30 pm   Post subject: Reply with quote


Hmm... most of my ads are for steak sauce. But to get back on topic. I would like to see more recipes in here. I know some of you old-timers are bound to have some of your own recipes. There are also plenty of you younger folks too. It's not like I'm asking for any secret family recipes.
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Caray
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PostPosted: Wed Nov 24, 2004 4:26 am   Post subject: Reply with quote


You ARE asking for family secrets!

Wink

All right, here is one of mine.
One chicken
Stewed prunes
Cognac (the kind used for cooking)
Potatoes
Onions

Quantities as you like. Sorry, I'm a 'I can't be bothered with quantities, let's use instinct instead' cook.

The day before, put cognac on the prunes and let it soak for the whole day. Add cognac if necessary.

Next day cut potatoes into slices, cut onions.
Slice prunes in two and cover the chicken in a prune blanket, skin out. Put a few in the body cavity.
In the dish put a little oil, then potatoes and onions. Put the chicken on that bed. Salt and pepper. Wrap the dish in aluminiun foil and put in oven. Cook like normal roast chicken (sometimes you need to cook a bit longer, check it).
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Pixie
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PostPosted: Wed Nov 24, 2004 10:25 am   Post subject: Reply with quote


Caray wrote:

Quantities as you like. Sorry, I'm a 'I can't be bothered with quantities, let's use instinct instead' cook.


*High Fives Caray*

That is the best way to cook. Smile
Caray
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PostPosted: Wed Nov 24, 2004 10:46 am   Post subject: Reply with quote


Thanks, Pixie, I totally agree. It drives many people crazy though.
Laughing
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Diamondback
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PostPosted: Wed Nov 24, 2004 8:41 pm   Post subject: Reply with quote


LOL That's kind of how I came about my recipe, which was also kind of a spir of the moment thing.
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esparvel
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PostPosted: Thu Dec 02, 2004 5:16 am   Post subject: Reply with quote


One of my favourite and easy ones:

Roasted lamb arm

Ingredients
1 Lamb shoulder with three cuts (breaking the bone but not cutting through) to make four servings
Tarragon, 1 sprig
2-3 cloves Garlic
Salt
Brandy
1 T. Olive oil
2-3 medium onions
2-3 medium potatoes
Water
1/2 lb. mushrooms (optional)

Preparation
Grind the garlic with some salt (half a teaspoon) in a cup size (250 ml) mortar till you get a cream-like sauce. Add the tarragon and fill the mortar with brandy, stirring just until mixed.
Heat oven to 190ºC (375ºF)
Pour oil in the bottom of a baking dish (big enough to hold the shoulder -- I prefer glass).
Slice onions and potatoes, salt to taste, and place one layer on bottom of dish (potatoes on top).
Salt lamb to taste, place in baking dish.
With a spoon distribute half the mortar contents over the top of the shoulder.
Pour a cup of water (250ml) in the pot.
Bake in the oven for 45'.
Turn shoulder and distribute the other half of the contents of the mortar.
After 15' more in the oven, sprinkle sliced (salted to taste) mushrooms around shoulder.
Bake an additional 30'.

low carb version -- eliminate potatoes
super low carb - eliminate mushrooms and onions as well
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PostPosted: Fri Dec 03, 2004 10:37 am   Post subject: Reply with quote


Pixie wrote:
Caray wrote:

Quantities as you like. Sorry, I'm a 'I can't be bothered with quantities, let's use instinct instead' cook.


*High Fives Caray*

That is the best way to cook. Smile


That is the only way I ever learned how to cook. I've adapted some since and actually do have some recipes here at home. One is my mom’s SWEET POTATO CASSEROLE.

Mix:

3 cups of cooked sweet potatoes
1/2-cup sugar
1/2-cup brown sugar
2 eggs
1/3 cup melted butter
1/2-cup evaporated milk
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. salt
Ginger and Allspice to taste (no measures on this you just have to use instinct Wink )

Cook on 350 degrees for 25 to 45 min depending on the size of pan you use.

Before serving put marshmallows on top and broil in oven until toasted on top.

This is one of our family’s favorite Winter Season Recipes.
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PostPosted: Fri Dec 03, 2004 10:45 am   Post subject: Reply with quote


Are we allowed to post two recipes? I have a punch recipe that is great when you have a cold!!!

1 Percolator (you have to have this to make this punch)

Inside percolator put:
6 cups of Pineapple juice
6 cups of Cranberry juice coctail
3 cups of water

on the top part of the percolator where coffee grinds usually go:

1 cup of brown sugar
4 cinnamon sticks
3 tsp of whole cloves

Turn on percolator.

This is great if you have a cold in the throat (VERY SOOTHING)
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Diamondback
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PostPosted: Fri Dec 17, 2004 5:30 pm   Post subject: Reply with quote


It's that time of year again, so I thought I'd bring this thread out of hibernation. So submit your seasonal recipes. However, I'm not asking you to hand out any family secrets, you can keep those to yourselves (for instance, there are quite a few that I won't post here that are from my family). As soon as I find out what the Christmas recipes are from my family (that aren't handed down) I'll share one.
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