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Variations on Iced Coffee

Summers here *barf* so my nice hot cup of coffee to wrap my hands around now needs ice cubes in it . Different this year is that I'm using mostly decaf coffee (yeah for one more broken addiction ).
Almost always drink my coffee with milk in it. Last saturday I was so stressed/confused that I was drinking straight black coffee without even noticing till I looked @it .

~Mix cinnamon and powdered non fat milk in the bottom of the glass. Slowly mix in coffee and ice cubes

~Add soy protein powder (locally made organic if you can find it :88). Add ice a bit of milk and coffee.

~Combine spiced chai (redundant yes I know) and coffee. Add ice and milk.

~Iced coffee, milk and a scoop of chocolate ice cream.

~Iced coffee, and a bit of fresh mint from the garden.

^_^[hr width='40%']"Has someone taken your faith? It's real, the pain you feel.
The life, the love, You die to heal.
The hope that starts, The broken hearts...
I’ve got another confession my friend, I’m no fool.
I’m getting tired of starting again, Somewhere new."
[link=*refighting lost battles*]http://babelfish.qwertydigital.com/" style="COLOR: #EB4288[/link]

You see my problem is that you didn't create that recipe, nor did you use any variation besides changing the recipe title and calling it your own. That recipe and every single other one that you have posted is copyrighted to actual chefs. It is called intellectual theft when you try to pass something off as your own when it is in fact not.

Can also fall under plagiarism. Either way if you are going to share a recipe, please just don't claim to have created it mmmkay?

Koi Keeper

Empty chairs at empty tables, the room silent, forlorn.

Links to where his recipes came from:

[link=http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19012,00.html]http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19012,00.html" style="COLOR: #FFFFFF[/link]

[link=http://foodtv.ca/recipes/recipedetails/recipe_2851.asp]http://foodtv.ca/recipes/recipedetails/recipe_2851.asp" style="COLOR: #FFFFFF[/link]

[link=http://foodtv.ca/recipes/recipedetails/recipe%5F2850.asp]http://foodtv.ca/recipes/recipedetails/recipe%5F2850.asp" style="COLOR: #FFFFFF[/link]


Empty chairs at empty tables, the room silent, forlorn.

Whatever happened to Jamie Oliver?

I'm sure there are lots of similar recipes out there for this, but we call it 'Cheater's Lasagna'. You can mess around with it a lot...different pasta shapes, add mushrooms (& onions ), different types of cheese, etc. Kids like it and can help put it together.

1 lb pasta
1 jar spaghetti sauce
1 lb shredded cheese

Cook pasta to ~1-2 minutes under package directions, drain.

layer pasta, cheese, then sauce in a baking or casserole dish, ending with cheese layer.

Bake for 30 minutes at 350°

~~~~~~~~~~~~
There is water at the bottom of the ocean

OK, this is cheating, but it is my favorite recipie. Get a box of hamburger helper cheesy hashbrowns. BUT, use Bob Evans Spicy Hot Sausage, instead of hamburger. Make by the directions on the box. I also add sauteed onions and jalapinos to mine. I make it at least once per week.

_____________________________________________________________

There is always a bigger fish...

OK, this is cheating, but it is my favorite recipie

Maybe it's cheating but those are the best kind of recipes

~~~~~~~~~~~~
There is water at the bottom of the ocean

Tee hee, Marc and his hamburger helper.
Shape precooked mac and cheese into large notecard sized blocks, crust in panko, and deep fry. Sprinkle with mustard powder.

(Also from good eats. That show is a winner.)

Greek Pasta Salad.

Pasta - Rotini or other macaroni types are best.
Minced Garlic
Extra Virgin Olive Oil
Balsamic Vinegar (just a tiny bit)
Red/White Wine Vinegar
Fresh Basil, Greek Oregano, Other fresh/dried herbs (use whatever you have, fresh is best)
Chopped Cucumber
Halved Cherry Tomatoes
Chopped green/red pepper
Chopped celery
Chopped red radish (optional but yummy)
Chopped Jalapenos or Green Chilies (optional too)
Diced Red Onion
Black or Kalmata Olives
Anchovies (optional)
Salt, Pepper
Feta Cheese

(I just do this by eye so I can't give measurements)

Mash garlic with some salt in a mortar and pestle (you can use your cutting board or food processor if you don't have one). If you're using anchovies, put those in too and mash them together to make a paste. Add chopped herbs and mash those a bit too. Mix in the bottom of a big salad bowl with some vinegar. Your ratio of oil to vinegar for the dressing should be about 1:3, use a bit more vinegar and less oil if you're concerned about fat.

Toss cold pasta in the bowl on top of the dressing with the veggies. I like to add larger pieces of herbs at this point too. Toss it all well to coat pasta and vegetables with dressing. Crumble feta cheese over the top, garnish with sprigs of basil, etc. and serve.

NOTE: If you're lazy (I am sometimes) and don't want to make the dressing, you can buy greek salad dressing and use it but it isn't quite as good. If you're doing that, just toss the pasta, veggies, feta and olives with it.

Believe it or not this is also very good with hot pasta as a warm pasta salad.

White Irish Soda Bread

4 cups (16 oz) of all purpose flour.
1 Tsp baking soda
1 Tsp salt
14 oz of buttermilk



Method:

Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan.

In a large bowl sieve and combine all the dry ingredients.

Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)

Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.

Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.

The bottom of the bread will have a hollow sound when tapped so show it is done.

Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

recipe taken from [link=http://www.bookguy.com/cooking/SodabreadRecipes.htm]http://www.bookguy.com/cooking/SodabreadRecipes.htm" style="COLOR: #f4e8e0[/link]

I made this last night, it was really easy and very yummy....it only took about 10 minutes to get the dough mixed up and kneaded a bit. It tastes really good with butter/margarine, jam or honey.

Bonus: This recipe is very low in fat because the only source is buttermilk.

koi keeper

thats what cooking is all about

veriation trying to use ingredients that are not commonly used.

The above iced coffee mixed with some cooked tapioca balls flavored only with sugar and cooked in water.

That iced coffee sounds yummy.

Yummy Tomato Sammiches

Take some good bread, whole wheat or rye is good, toast it. Spread with mayo or salad dressing. Place thin tomato slices on bread. Put a few fresh basil leaves on top of the tomato. Add a slice of firm tofu or cheese (optional). Season with pepper and salt.

You can also add cucumbers, red onion, alfalfa sprouts, anything you want really.

Yogurt Fruit Dip

Plain Yogurt (no- or low-fat is fine)
Squeeze of fresh lemon
Honey
Vanilla
Cool Whip

Mix all ingredients together, garnish top of dip with some granola and fresh mint, serve with fresh fruit.

EDIT: OH yeah I almost forgot. There used to be a bubble tea shop near my house in Ottawa that used tapioca....it sounds a bit weird but it's really yummy. Anyway this is how I make it....

Bubble Tea

1 part Crushed Ice
1 part STRONG Black Tea, chilled
1 part Cold Milk
Honey to taste
Tapioca pearls

Mix first 4 ingredients in a blender or shaker, it should be frothy. Pour over tapioca pearls in a clear glass. Drink with a STRAW! ] (the straw has to be big enough so you can sip the tapioca pearls through it)

You can also use sweetened condensed milk instead of cold milk but increase the amount of tea you use and decrease the honey. It is really good with a bit of cinnamon, nutmeg, whatever you would use in chai. Garnish with fresh mint.

By the way the tapioca pearls should be cooked like COL said in water with a bit of sugar

Last edited by CareBear Overlord at 10-Jun-2005 20:54

Bubble tea that's something my sister was raving about...I remebered the bubble drinks that tried to make it in the 90's and steadfastly refused to go to tea with her .

Here's a family tradtion that gets a bunch of ewwwws...but it's amazingly good on a hot summers day.

Fresh sliced tomatoes topped with cottage cheese (lots of it ) and a small dollup of Mayo (the kind made with lemon juice only please . If your in the states Kr@ft (unfortunatly makes one...if you're lucky enough to have a family member or if you know how to make home made mayonaise (oil, egg, lemon juice) then that's the absolute best way to enjoy it. My mom would sometimes used cold green beans left over from dinner the evening before.


Addition to iced coffee .....
Add a teaspoon or so of hot coco mix to the coffee before adding ice !!!!!!!!!!!!!!!!!!!!


^_^[hr width='40%']"Has someone taken your faith? It's real, the pain you feel.
The life, the love, You die to heal.
The hope that starts, The broken hearts...
I’ve got another confession my friend, I’m no fool.
I’m getting tired of starting again, Somewhere new."
[link=*refighting lost battles*]http://babelfish.qwertydigital.com/" style="COLOR: #EB4288[/link]

Matts Extreme Lee Easy Reheated Pasta

This is most definitely a "whatever is lying around" type meal.

Pasta (however much you can eat safely, plus more for tomorrow)
Store bought pasta sauce (just wouldn't be extreme lee if it was homemade)
Previously cooked meat
Any veggies lying around

I like to season the pasta a smidge while it's boiling with some garlic powder-just a couple dashes- it really adds some flavor.

I also like to season the sauce a bit with a pre mixed season blend, like Mrs. Dash <--good stuff. Or if I'm feeling saucy I make my own little mix with garlic powder, onion powder, pepper, oregano, basil....just about anything I can find. I even used a dash of chili powder once. Just a small bit of extra spices - don't go overboard, it can be bad.

You can sautee veggies if you like them that way, or toss them in after the meat if you like 'em fresh. My favorite veggies in the pasta are onions and peppers, maybe some broccoli and zucchini too.

Add the pre-cooked meat to the sauce-I like hot Italian sausage that was grilled yesterday the best. Or you can brown some hamburger or anything else really.

Best of all - make too much so that you can chuck it in the fridge and REHEAT for tomorrow mmmmmm

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Critical Fertilator: The Micromanager of Macronutrients

Best of all - make too much so that you can chuck it in the fridge and REHEAT for tomorrow mmmmmm

You just had to say that didn't you .

^_^[hr width='40%']"Has someone taken your faith? It's real, the pain you feel.
The life, the love, You die to heal.
The hope that starts, The broken hearts...
I’ve got another confession my friend, I’m no fool.
I’m getting tired of starting again, Somewhere new."
[link=*refighting lost battles*]http://babelfish.qwertydigital.com/" style="COLOR: #EB4288[/link]

yes

---

Critical Fertilator: The Micromanager of Macronutrients

Babelfish's Black Bean Burgers
This is a recipe I came up with out of frustration with not having the ingredients listed in most veggie burger recipes. It can be vegen, or add some cheese and go veggie

Cooked black beans and rice, water should be absorbed by rice or drained off.

Cream approx 2 tablespoons of black beans and rice per burger in a small bowl. Add cornmeal till stiff. The combo of rice and beans makes for complete amino acid, the cornmean strenghtens the combo .

In a fry pan heat a small ammount of oil. I use an egg mold as a burger form, you can also pat into shape by hand. Heat each side till toasty over a medium heat. Approx 5-10 min.

Serve on toasted wheat bread or a bun. Add cheese or toppings of your choice . Also goes well with a bit of vegemite mixed in .

^_^

Edit: And lesson learned...check your focus on the moniter before you actually eat the burger ....couldn't help it...hadn't eaten for 2 days and had spent the day vaccuuming the walls of the studio !
Babelfish attached this image:


Last edited by Babelfish at 22-Jun-2005 18:05[/font]

Kind of like a veggie burger.... a chef friend of my mom's made this for me because they were having burgers at a bbq and I don't eat beef. They're yummy.

Portabello Tomato Stacks

Balsamic Vineagrette
Fresh herb - thyme, rosemary, whatever you have
Fresh Basil Leaves
Portobello mushroom caps
Tomato slices
Good mozzarella, swiss or provolone cheese slices
Some kind of good quality hamburger bun, roll or bread
Garlic and Herb Mayonnaise

Mix fresh thyme or rosemary with vineagrette. Brush portobello caps and cut sides of buns with vineagrette. Grill portobello mushroom caps until browned and tender, turning once and brushing occasionally with vineagrette, start with gill side down so when they are almost ready you can stack them with the tomato and cheese. With gill sides of mushrooms up, stack each cap with a tomato slice, basil leaf, and cheese slice. Place buns cut side down on grill to toast. Close the grill cover and let cook for a few minutes until tomato slices are warmed, cheese is melted and the buns are toasty. Serve with some lettuce, red onion slices and garlic and herb mayonnaise.

Garlic & Herb Mayonnaise

This one is easy, just mix some storebought mayonnaise (NOT salad dressing/miracle whip) in a food processor with whatever flavourings you like (pick a few not all of them):

Garlic, Roasted Red Pepper, any fresh herb, green onion, curry powder, spices, etc.

Season with salt and pepper and leave in the fridge for a few hours before serving.



Last edited by trystianity at 24-Jun-2005 04:06

PBJ with Vegemite

Take your typical PeanutButter and Jelly sandwich and add a thin bit of Vegemite to it...variation close and eat



Now for a recipe I'm sure came from somewhere, but forgive me for not giving credit to anyone other than myself and mother, as I have no idea where she got itand at this point I don't even have it written down, just up in the dusty noggin

4-6 Boneless Skinless Chicken Breasts
1-2 packages of the frozen spinach (block form, depends on how well you like spinach as well)
enough Swiss Cheese for 2 slices / chicken
enough ham slices for 1 / chicken
2 cans of cream of mushroom soup
1/2 cup milk, 1/2 water
salt and pepper to taste
Possibly toothpicks if you lose patients with making them stay rolled

Preheat oven to 350*.

Take 4-6 Boneless Skinless Chicken Breasts, and slice them so that you create more of a thin double breast, or my mother takes them and pounds them with one of those old stainless steel marinator hammers...either way you want them more thin than the normal thick breasts...

Next take a slice of swiss cheese and place it on the chicken breast. Place a piece of ham (I usually get it from the deli, about 1/8-1/4 of an inch thick) on top of swiss, add another piece of swiss cheese on top of this. Take about 1/3 of a cup cooked spinnach and place it more like a hill on one end, and roll up into well, a roll...use a toothpick to help hold it together if necessary...place in glass baking pan...

Do this to each Chicken Breast...if you are having company you can easily add to this to make enough

Now take 2 cans of cream of mushroom soup and add 1/2 a can of milk, and 1/2 a can of warm water, then mix it all together so it is as smooth as cream of mushroom soup can be...dump this concoction over the chicken rolls in the baking pan...

Place pan in oven and bake at 350* till cooked through...it's been awhile since I made this and think it takes about 1.5-2 hrs but I could be wrong

While this is cooking make a pot of rice, and salad...serve the chicken flourentine either on the rice or beside the rice, use sauce as gravy (hey, i'm from the south) and enjoy

This has always been my favorite, and my mom used to make us our favorite meal for our birthdays when I lived at home...guess if i still did she still would

This has also been known to be eaten cold the next day around my place, by not only me but roommates as well

For desertMake yourself a nice homemade Lemon Cheesecake, extra Lemon

Heidi

"I've got a great ambition to die of exhaustion rather than boredom." Thomas Carlyle