The NEW Food thread, a home for FOODIES!!

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Postby rwhen » Tue Jul 07, 2009 10:40 am

HEY!!!!! There you are. Thank you for the lovely kebab recipe, I will most certainly try it. You were the one I was referring to when I said "I was assured there are recipes I would like". I suspect you gathered that.

Just had a bite of some chicken enchiladas with a salsa verde. Very good. The brother made it last night.

Hope all is well with you!!
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Postby Ayslhyn » Tue Jul 07, 2009 10:48 am

All is good my dear. Glad you had a good Fourth :)

I reckon I could get you to like lamb. Got some great lamb curry recipes :wink:
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Postby rwhen » Tue Jul 07, 2009 10:56 am

You have tempted me before, I am sure I would love your curry recipes. :)
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Postby Ayslhyn » Tue Jul 07, 2009 11:07 am

Try this lovely recipe

Lamb Rogan Josh

This aromatic lamb curry, originating from northern India, is deliciously spiced but not too hot. Serve with warmed naan breads or boiled rice.

3 tbsp vegetable oil
2cm piece cassia bark or cinnamon stick
2 bay leaves
2 green cardamoms
2 onions, finely chopped
2 garlic cloves, finely chopped
1 tbsp butter
¼ tsp turmeric
¼ tsp chilli powder
½ tsp ground cumin
½ tsp ground coriander
1 tsp tomato puree
250g lamb chops or stewing lamb
¼ tsp salt
A pinch of garam masala
1 tsp lemon juice

Heat the oil in a heavy based pan.
Tip in the cassia bark, bay leaves and cardamoms. When they sizzle (make sure they don’t burn, if they do, discard whole spices and repeat the process) add the garlic and the onions followed by the butter and fry until the onions are nicely caramelized. This should take about 10 minutes. It may be longer if you’re frying more onions.
Add the turmeric, chilli powder, cumin and coriander and mix for about 30 seconds. Stir in the tomato puree and mix.
Add the lamb and fry for 5 to 7 minutes until it changes colour or turns opaque. Pour in 400ml of just boiled water, cover and simmer for 40 minutes until the meat is tender. Remove the lid and add the salt and sprinkle the garam masala. Stir in the lemon juice.
If you want to make the sauce thicker, cook the curry further. If you want more sauce, add an extra 200ml of water. The oil should rise to the top of the saucepan which means the curry is ready.
Just before serving you could garnish with washed and chopped coriander leaves (if you’re freezing or serving the next day, don’t add the leaves).
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Postby rwhen » Tue Jul 07, 2009 1:54 pm

Sounds like another winning recipe. :D

I am going to try and gather all the recipes that have been posted here and put them *somewhere*, not sure where as when the thread has to be restarted all the old recipes posted will be locked up.

*sits and thinks*
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Postby Morwenna » Tue Jul 07, 2009 2:35 pm

Thank you thank you for the Wonderful lamb recipes!! :D
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Postby rwhen » Wed Jul 08, 2009 7:39 am

I had BBQ ribs last night that were just delish. I had braised them this past Sunday and then grilled them off last night with some roasted corn and taters. On the corn I put butter, lime and parm cheese after it was grilled. SO good I tell ya, so good.

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The Expected Party!! is now on the road to Gondor to celebrate. Join us.

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Postby RoseMorninStar » Wed Jul 08, 2009 4:01 pm

rwhen.. you inspire me..

I got some baby-back ribs.. I've never made them before (ribs, yes, baby-backs, no) and I make a kick-butt BBQ sauce.. and I wanted to slow roast the ribs on the grill.. I turned it as low as possible but it's still too hot.. the sauce got a bit singed.

And I made some custard rhubarb crisp .. baked potatoes, corn on the cob & salad. I don't have any lime.. or I would have tried the corn the way you had it rwhen!
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Postby Frelga » Wed Jul 08, 2009 9:27 pm

Curry recipes? Where? Where?

We had fish curry today. Tilapia works very well.
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Postby RoseMorninStar » Thu Jul 09, 2009 12:55 pm

The Rhubarb custard crisp was a bit disappointing. I don't think my rhubarb was tart enough.. and even though I cut way back on the sugar (as I often do in my recipes where it is not critical) it came out a bit... ho-hum. The 'crisp' part was great... the custard part called for 3 eggs, 1/2 cup cream, 1 1/2 cups sugar, vanilla, dash salt. 3 eggs to 4 cups of rhubarb was too much egg. I only used a 1/2 cup sugar. You could barely taste the rhubarb. I'd make it again.. but hopefully the rhubarb would be a bit more tart.. and maybe I'd leave out 1 egg. Maybe the rhubarb is not tart because it is very dry around here.


rwhennie dear.. do you have a recipe for those chicken enchiladas?
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Postby Vanaladiel » Thu Jul 09, 2009 1:07 pm

Oh I love Chicken enchiladas!!!!! Rwhen you have a recipe for them?? Do share please!!!! :hug:
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Postby rwhen » Fri Jul 10, 2009 8:30 am

Hey Frelga Lady, could you leave us a recipe for the tilapia curry? Thanks.


Here is my chicken enchilada recipe, easy and delish.

Leftover roasted chicken pieces (or a rotiserrie one from the store)
1/2 onion diced
1 clove of garlic minced, grated or crushed
1 large jar of salsa verde
1 can of diced green chiles
1 package of corn tortillas (not thick heavy ones, light weight is good - my store sells them handmade)
Motzerella cheese (you can use other cheeses if you like)
Cheedar cheese
1 scallion - the whole thing green and white part
Cilantro - if you like the taste
Salt and pepper (cumin or other peppers for more spice and flavor)

Over medium heat saute the onion, garlic and diced chiles until onion is translucent in a 10" or 11" skillet. Add enough from the jarred salsa verde to make about 1 - 1 1/2 inches of sauce in the skillet. Cook for five minutes until hot and bubbling, then set on back burner. While this is going on, grate your cheeses, as much as you like to have, I like tons of cheese, you will be putting cheese inside as well as over the top to bake off. Also I mix the two cheeses together about equal parts. And shred your chicken pieces. I take off all skin and usually I only have thigh, leg and MAYBE a half breast, enough to make 6-8 enchiladas.

At this point if you like more mexican flavor, add some cumin or hotter, add some jalapenos to sauce. Let it cool for about 10 minutes while you finish off the shredding and grating.

Then get a baking dish, butter it well. Oven to 375. Put one corn tortilla flat on the counter, add about a tablespoon of chicken, sauce and a small amount of cheese, roll up, but not too tight and lay in baking dish with flap side down. Continue until you have 6 largish enchiladas or 8 medium sized in the baking dish. Pour remaining sauce over the top and put remaining cheese over the top. Put in oven about 20 minutes until cheese is melted and bubbling, but not crispy cheese, unless you like it that way. I don't, I like my cheese gooey and running.

When you take out the dish, allow at least 15-20 minutes to cool. This will allow everything to firm up otherwise it will be too runny when you try to serve it. Before taking any out of the dish, chop your scallions and cilantro if you like and sprinkle it on the top of the whole dish.

Note: if your tortillas are too firm to roll, put them in the microwave for 10 seconds to soften a bit. Or you can just touch each side in the sauce before filling as well.

This MAY seem complicated, but actually it is dead easy and fast. Less than half an hour to prepare and 20 minutes to cook. Also these can be frozen for leftovers and taste just as good reheated.

Enjoy.

PS I like to serve these with sides of rice, refried beans and for topper, sour cream and pico de gallo.
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Postby Cock-Robin » Fri Jul 10, 2009 9:27 am

GUACAMOLE! I love it! :love: A while ago, I went to a local Mexican restaruant to try some Huevos Rancheros, but they didn't do it very good. I guess I'll have to do it myself.

A treat I sometimes have, and can have for any meal, is what I call a Pony Express. It was from a time I went to a restaurant in Dallas where they had it on the menu. Nothing fancy, just scrambled eggs with Swiss cheese melted on top of it, with a side of hash browns and toast with jelly. Yum!

And Worcestershire sauce? I use it, mostly on hamburgers. I could never pronounce it, though.
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Postby rwhen » Fri Jul 10, 2009 10:06 am

CR, I love eggies almost any way you can make them!! :D


Okay, this is good for discussion. How DO you pronounce Worcestershire anyway. As in the sauce, not the town.

I have heard it many ways and the way I THINK is right is:

Wurst - er - sheer (sher)

But others say:

Wur - chester - shire
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Postby Cock-Robin » Fri Jul 10, 2009 10:40 am

I've always heard it pronounced WISH-ta-sheer. I couldn't stop and always ended saying Wish-ta-shi-shi-shi-shi-shi....
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Postby Frelga » Fri Jul 10, 2009 12:51 pm

rwhen wrote:Hey Frelga Lady, could you leave us a recipe for the tilapia curry? Thanks.


A recipe? Wazzat?

It goes like this.

1. Scavenge around the fridge shelf for that half an onion I know is there somewhere. Locate, slice, and sautee in a spoonful of sunflower oil.

"A woman always has half an onion left over, no matter what the size of the onion, the dish or the woman."
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2. Cut tilapia fillet in square bits, ad to the skilet.

3. Pour half a can of light coconut milk into a small bowl.

4. Open the spice drawer. Stare. Grab a few jars at random. This last time I got turmeric (must have turmeric!), cumin, nutmeg, chili pepper flakes and cinnamon. Add random amounts to coconut milk.

5. Go outside to see if there are any basil or thyme leaves ready for picking. Tear up and add to the "curry" bowl.

6. Consider grating some frozen ginger into the mix. Decide it's too much trouble.

7. Wonder if the sauce is too thick. Add a splash of beer from the bottle that just happens to be open on the counter.

8. Dump the yellow coconut milk mix into the skillet over fish. Cover. Forget to turn off until the sauce is all boiled away but remember before it burns and sticks to the pan.

9. Remember that you forgot to make a side dish. Make couscous real quick.
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Postby RoseMorninStar » Fri Jul 10, 2009 11:43 pm

War-chest-shire sauce. ;)

I also use it when making BBQ sauce.

Thanks rwhen for the enchilada recipe. I'll be trying that soon. As for the tilapia.. I don't eat much fish.. and I'm not big on curry.
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Postby Vanaladiel » Sat Jul 11, 2009 6:42 pm

Thank you all for the wonderful and taste recipes!!! :P :D :thumbsup:

Rwhen SSOTH I miss you hon!! 143 :hug:
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Postby rwhen » Mon Jul 13, 2009 9:37 am

Vanadarlin', my Sweet Sister!! :hug: 143, I sure do miss you as well. Will you be on Thursday? I have also missed out on Fala's shows on Friday. 8 am is when I am getting out the guys to do the work day. That takes sometimes a half hour, sometimes up to an hour if it is payday. I miss listening to the show. (Wrong thread, I will post this over there)

Rose, I have also made my own salsa verde by boiling tomatillos, onions and peppers, draining it off and then put it in a food processor and break it down with a good amount of cilantro. One, the tomatillos I have seen in my area are just so so for fresh and if I am going to buy canned tomatillos, then why not just buy a good salsa verde. Hope you like the enchiladas, I sure do, they are very tasty.

I had a burrito the size of my head on Friday, I split it with my brother. On Saturday I had breakfast for supper, omlete, fried taters and toast. Last night I made a tuna bake. With pasta and it was great. Made garlic bread to go with.

Not sure yet what tonight will be, but I am thinking of chili dogs. WHEEEE.
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Postby rowanberry » Mon Jul 13, 2009 10:13 am

Frelga, your cooking sounds just like mine. :D

Oh well, I'm back at home after touring the country a bit and eating out every day. Now, I'll have to come up with something tasty but easy to make. :roll:
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Postby Erufailon.Atanvarno » Mon Jul 13, 2009 3:51 pm

Elsha, thanks for that recipe, next time I make pasta, I'm going to try it for sure. :D

What are chilli dogs? Are they just hot dogs with chili poured over them?

On my road trip, I passed through the part of BC where it's really hot and all the fruit is grown: The Okanagan Valley. They had U-Pick cherries for about a dollar a pound, and I've never seen so many fruit on one single branch. The great thing is that you can eat them while you're picking. Two of my fridge compartments are now filled with cherries and apricots, and seeing as how I haven't restocked yet, I have a feeling I'll be eating cherries for a while. :D
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Postby Calma » Mon Jul 13, 2009 6:48 pm

Eru, yes, chili dogs are dogs with chili poured over them, bun and all.
Topped with grated cheddar cheese and onions with chili cheese fries on the side. Major yum.

But you have to be very hungry to down that.
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Postby Erufailon.Atanvarno » Mon Jul 13, 2009 8:52 pm

That sounds so amazing! And yet at the same time it sounds like an artery-clogging, heart-attack-inducing meal that will take a day off of your life. :|
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Postby rwhen » Tue Jul 14, 2009 7:12 am

Yes Eru, chili dogs and fries are great and worth losing an artery over. I did not have that last night after all, my brother picked up some philly cheese steaks from a new place in Battle Ground. They are really really good. Not exactly like the original, but darned close. I love them.

So tonight it is the chili dogs for me. :D
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Postby Vanaladiel » Tue Jul 14, 2009 7:40 am

Oh Rwhen they sound delicious!!! I might just have to see if I can't have the same tonight. Last night we had a nice green salad with avocados and tomatoes with lemon chicken on it. Very taste!!!

I will be on Thursday morning and then I am going to be available on Wednesdays for a while. :D :thumbsup:
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Postby Ayslhyn » Tue Jul 14, 2009 9:02 am

Hi foodies :hihi:

I'm being boring tonight and cooking sirloin steak with onionrings, garlic 'shrooms, fries and a side salad.

For dessert I have made a lovely summer pudding.

Recipe here:

Ingredients
1 loaf homemade style white bread, such as challah or brioche, crusts removed
6 to 8 cups assorted summer fruit, such as: blueberries, strawberries, red currants, black currants, red or golden raspberries, and/or small plums, rinsed well and drained, large fruit (strawberries/plums) halved and quarters
1/2 to 1 cup sugar, depending on sweetness of fruit, plus 1/4 cup
2 tablespoons ruby port or brandy
1 pint heavy cream
Directions
Line a large bowl (about 6 to 8 cup capacity) with plastic wrap. Cut the bread into diagonal halves and arrange them, puzzle-like, into the bottom and up the sides of the bowl.

In a large saucepan, heat the fruit, sweetening sugar and port and cook until the fruit is tender and beginning to burst, but still holds its shape, about 5 minutes. Remove from the heat and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and spoon most of the juices over the fruit. Reserve the remaining cooking juices.

Top the fruit with a flat layer of the remaining bread, so that the fruit is completely covered. Cover with the plastic wrap and place a plate over the top. Add 2 heavy cans or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated.

In a large bowl, whip the cream until soft peaks just begin to form. Add the 1/4-cup sugar and whip until almost stiff.

To serve, remove the weights and plate and unwrap. Place a large serving plate on top of the bowl and gently invert. Shake gently to release the pudding onto the plate and remove the plastic wrap. Spoon the reserved fruit juices over the top and serve with sweetened whipped cream.

Yum!
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Postby rwhen » Tue Jul 14, 2009 9:11 am

Well, look what the Claudia dragged in. :D Sounds like an excellent meal to me m'dear. I love garlic shrooms. What sort of pudding did you make?

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Vanadarlin'. Write me and let me know what it going on with your work. The posts you have made have been a bit cryptive and now I am concerned. But I am putting all positive thoughts out there for you and enjoy your chili or sammies. Sounds like you have been eating healthy lately. :hug:
Last edited by rwhen on Tue Jul 14, 2009 9:14 am, edited 1 time in total.
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The Expected Party!! is now on the road to Gondor to celebrate. Join us.

And getting into trouble with Rally The Eldar.

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Postby Ayslhyn » Tue Jul 14, 2009 9:14 am

See the recipe above my dear.

I'm on two weeks annual leave. WHOO HOO. My poor mac in in for some heavy use :wink:
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Ayslhyn
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Postby rwhen » Tue Jul 14, 2009 9:32 am

Ah, so it is a version of a bread pudding. I love those with the custard type filling rather than the *can't eat or will die* fruit filling. I make one that uses brandy and custard with the bread pieces. The recipe is at home, so I can't leave it here now, but it is great too. Very refreshing and light.

Enjoy the leave. :D
Love is as big or as little as a hug!!

vison! Alex!Rowanberry!OldToby

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The Expected Party!! is now on the road to Gondor to celebrate. Join us.

And getting into trouble with Rally The Eldar.

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Postby Ayslhyn » Tue Jul 14, 2009 9:57 am

Urgh! custard is the invention of the devil. Cannot stand the slimy yellow abomination in any form. Mrs A loves the foul stuff but I gag just looking at it.

Yes I'm weird. Texture thing.

:wink:
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