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Yep, exactly as sun...Piscesgirl said...
Not crunchy in the middle stil, just past that...The waters got to be really boiling otherwise the outside cooks too fast for the inside....fully cooked would be mushy which is just plain yuck

^_^ [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."
*refighting lost battles*

Cheese on TOAST! but with Oragino (black herby thing) on top.

YUM YUM

Oregano? And it's dark green, not black.

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Eggs a la Goldenrod

An open-faced sandwich that is a great answer for leftover hardboiled Easter eggs or any time during the year.

2 slices bread (suggestion: wheat bread)
1 T Flour
1 T Butter
1/2 c. milk
1 hardboiled egg - peeled, remove and reserve yolk
salt and pepper to taste

(Toast the bread while preparing the topping.)

You're basically making a white sauce... add milk to desired consistency.

1. Melt the butter in a small skillet (don't let it brown) and whisk in the flour.

2. Mix in the milk slowly and cook until bubbley. Add salt and pepper to taste (I prefer a healthy dash of pepper. )

3. Break egg white into small pieces and mix into the sauce.

4. Pour over bread and crumble egg yolk on top.

Really easy, very good as a light meal.

Makes 1 serving, easily adjusted to serve several people.

Sorry, no pictures... this is one of the recipes that gets stored up in my head, which is the only reason I could donate a recipe.

~Meow. Thus spoke the cat.~

I'm sorry. Just looks black in large amounts.

But it tastes so dam nice!!!

as i am a chef by trade this is an easyone i and as this is a fisshy web site here is one for you im british if you cannot get certain ingridients in your country let me know and i'll give you some alternatives

Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut Milk

You just can't go wrong with this combination of flavors. It's open to all white-fleshed fish. Banana leaves are very easy to buy from Asian or Latino markets. Get nice big ones to wrap your fish up in. Failing banana leaves, you can use vine leaves, which you can get in the supermarkets, somewhat smaller, but no less tasty for that. If you really can't get hold of any leaves then kitchen foil will do.

you will need;

4 large banana leaves or vine leaves
A little olive oil
2 fresh red chiles
2 sticks lemon grass, outer leaves removed, centers finely chopped
1 clove garlic, finely chopped
2 good handfuls fresh cilantro, roughly chopped
2 limes, juiced and zested
1 (400 milliliter) can coconut milk
2 tablespoons sesame seed oil
A drizzle fish sauce
1 tablespoon soy sauce
2 heaped tablespoons finely sliced fresh ginger
4 (6 to 8 ounce /170 to 225 gram) pieces monkfish (can use other more abundant white-fleshed fish, such as Pacific mahi mahi, farmed striped bass, or farmed catfish)
4 rosemary sprigs or bay leaf sticks, to secure

Preheat the oven to 450 degrees F (230 degrees C/gas 8).
To make the banana leaves more pliable, hold for a few seconds over a gas flame. Leaving aside the fish and herb sticks, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf. Place the fish on top and then spoon the rest of the paste on the top. Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it. This will look lovely and it is natural, but I have been known to use a clothes peg or string to hold it all together. It won't be a perfect seal but this allows it to breath and steam, letting the flavours infuse, so gutsy and tasty. Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes.

I serve the individual parcels on plates at the table and let my friends dissect them. When opened, the fragrant steam wafts up and smells fantastic. Serve with plain boiled rice to mop up the juices, that's all it has to be. End of story, done, lovely.

hope you enjoy
EDITED BY ACIDRAIN:

Original plagiarised from;
http://foodtv.ca/recipes/recipedetails/recipe%5F2850.asp

Please refrain from plagerism in the future, as it is unacceptable for this website, as well as illegle!



Last edited by ACIDRAIN at 04-Jun-2005 22:29

Kitten that sounds a good one!

Okay here are a few of my creations, some might sound a bit odd...but then again so is tims peanut butter and grilled cheese.

Ramen & Cheese
Use a packet of instant ramen noodles (creamy chicken is best).
Make with a bit of the sauce packet, and a little less water than usual, dont do the noodles till they're fully cooked (can you say aldante when we're discussing ramen ).
Pour off the water, add a bit of milk, the rest of the sauce packet and a slice of american cheese.
Add a dash or two of brewers yeast if you like the taste.
Grab chopsticks and enjoy .
Dairy and grain complement each other to form a complete amino acid.

Vegemite +
Toast your bread, my favorite is Arnolds Oatnut bread
Lay one slice of american cheese on top while toast is still warm, then spread vegemite (no need for butter ect, the cheese makes it easy to spread.
Add slices of firm or extra firm tofu.
enjoy
The saltyness of the vegemite compliments the tofu quite nicely.

Breakfast Burritos
These are easily done with whatever you've got in the fridge. I usually have a small pot of rice and beans already cooked ready for use.
One large egg (that's your cholesteral for the day)
Smart eggs (cholesteral removed)
Tofu with a splash or two of hot sauce, let marinade over night if you wish.
Green peppers, carrots, rice and beans, tomatoes, or other goodies you've got a bit of in the fridge.
If you're using carrot, that gets grated or chopped up small and heated first, then scrable in the eggs.

Heat a flour tortilla in the microwave, arrange the rice and beans, then the egg, and any other goodies. Give it an extra dash of hot sauce if you wish, and some cheese !

I might try and remember some of my other recipes, dunno if anyone else is up for trying them .

^_^[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."

just had a thought
PLEASE SEE EDIT AT END OF POST!
thats a tough one ^ just trying to impress here is a nice vegie one for you quick easy and basic

Mushroom Sandwich

you need:

8 ounces (250 grams) butter, softened
4 sun-dried tomatoes, chopped
1 red chile, finely chopped
Garlic, finely chopped
A few sprigs fresh thyme leaves
Sea salt and freshly ground black pepper
4 large white mushrooms
1/2 loaf sourdough bread or your favorate bread
2 tablespoons Dijon mustard
1 bunch watercress, picked and washed

Preheat the oven to 400 degrees F (200 degrees C/Gas 6).
Mix the butter with the sun-dried tomatoes, chile, garlic, and thyme leaves. Season and spoon over each mushroom. Bake for 10 to 15 minutes, or until soft.
Cut the sourdough or bread of choice into 8 slices and spread with the Dijon mustard. Lay the watercress over the mustard and top with the baked mushrooms. Cover with the other half of bread, press down firmly, and cut.

yummy yummy hope you like it

EDITED BY ACIDRAIN:
Original recipie thread or post;
http://foodtv.ca/recipes/recipedetails/recipe_2851.asp
Please refrain from plagiarism in the future, as it is morally wrong and in many places illegle, as well it is unacceptable on this website!


Last edited by ACIDRAIN at 04-Jun-2005 22:32

or this............PLEASE SEE EDIT AT END OF POST!

Spaghetti Puttanesca

you need:

1 pound (455 grams) dried spaghetti, the best you can get
2 cloves garlic, finely chopped
1 handful capers, soaked in water and drained
2 handfuls big black olives, pitted
12 anchovy fillets, roughly chopped
3 small dried red chiles, crumbled
1 tablespoon dried oregano
Extra-virgin olive oil
2 (14 ounce/400gram) cans tomatoes, drained and chopped
1 good handful fresh basil
Salt and freshly ground black pepper

Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

EDITED BY ACIDRAIN;
ORIGINAL THREAD, OR PLAGIARISM;
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19012,00.html

PLEASE REFRAIN FROM PLAGIARISM, AS IT IS ILLEGLE AND UNACCEPTABLE BY THIS WEBSITE!


Last edited by ACIDRAIN at 04-Jun-2005 22:35

sorry incase your woundering al dente is just a posh term meaning "fully cooked pasta"

i could post these all night

i'll stop now if you want anymore let me know

Last edited by ILoVeOsCaRs at 02-Jun-2005 17:51

"Al Dente" doesn't actually mean fully cooked, it means "to the tooth" literally - such that the pasta is still somewhat firm to the tooth. Some would say "barely cooked" lol!

I remember having a thread of easy recipes a while ago and thought it was fun so I'm starting another.

My contribution for today is:

Dried fruit and buttermilk drop scones
(reduced fat/low cholesterol but they taste amazing)

Position a rack in the center of the oven. Preheat oven to 400F. Lightly grease a large baking sheet. Whisk together in a large bowl:

2 cups all purpose flour (or 2 1/2 cups if using oil instead of butter)
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda

Whisk together then add all at once:

1 large egg
1 cup low-fat buttermilk
3 1/2 tbsp warm melted unsalted butter or 3 tbsp vegetable oil
1/2 cup raisins or other dried fruit

Mix with a rubber spatula, wooden spoon or fork just until the dry ingredients are moistened. The batter will be vry sticky. Use a soupspoon or ice cream scoop to drop the batter in mounds 2 1/2 inches in diameter at least 1 inch apart on the baking sheet. Sprinkle the tops with cinnamon and sugar.

Bake until the tops are golden brown, about 12-15 mins. Let cool on a rack or serve warm with butter, jam and your favourite tea.

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My Brother just sent me this....sounds volitile.

BOSTON BAKED BEANS:

500g haricot beans (or Kidney beans, etc), soaked overnight!
2 large tomatoes, peeled and chopped
2 tablespoons treacle
2 teaspoons grain mustard
salt
fresh ground pepper
350g bacon, diced
2 onions, peeled and chopped

Put beans in saucepan and cover with fresh water. Bring to boil and simmer for 15 minutes. Drain the beans, reserving 300mL of the liquid.

Return the liquid to the saucepan and add the tomatoes. Bring to the boil and simmer for 10 minutes. Remove from heat and stir in the treacle, mustard and salt/pepper to taste.

Put in the beans, bacon and onions in a heavy casserole dish, filling it only half full. Pour over the tomato mixture. Cover and bake in preheated oven at 140C for 5 hours. Serve hot.

Hint: I usually just remove beans/liquid from big pot on stove and cook bacon/onions in pot, then pour beans/tomato liquid over the top and simmer for a few hours. This saves making more washing up! Also - you can use golden syrup instead of treacle/molasses.

addition for today:

Iced Sleepytime / Herbal Tea

2-3 Sleepytime Tea bags (You can use any herbal tea really, I like sleepytime but chamomile is good, so is mint, ginger is FANTASTIC etc.)
Lemon Wedges
Honey to taste (not required but very yummy)
Fresh Mint leaves for garnish
Lots of Ice Cubes
1/3 cup Boiling water

Place herbal tea bags and honey in a small jug, about 1 litre or so. Pour boiling water in the jug, you want just enough to cover the tea bags. Tear mint leaves and toss them in, squeeze the lemon wedges a bit into the jug and toss them in too. Cover the container to trap volatile oils while the tea steeps. Let steep for about 5-10 mins. Fill the jug almost to the top with ice cubes, stir to cool the tea quickly. Top the jug off with cold water, remove tea bags and serve.

This is good for hot nights when it's a bit too warm for hot chamomile tea. Chamomile is a mild sedative so it will put you to sleep! Dont drink it if you need a lot of energy. Mint tea is very good for indigestion. Sleepytime tea mix (celestial seasonings) has mint and chamomile, so it calms the digestive system and sedates at the same time. It's very good for bed time and tastes great. There is another tea called Sleepytime EXTRA that has valerian added which is also great but it has a stronger sedative effect and should not be used with prescription meds without the advice of a doctor. Lemon balm is another good sedative herb that can be added. It adds a nice lemon flavour.

If you're making plain mint tea it is refreshing, good for stomach upsets and envigorating especially with the citrus oils. Ginger will also calm an upset tummy.

I drink herbal teas a lot, I like to drink sleepytime tea daily before bed because it helps me relax. Enjoy. ]

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Cute box tryst!

ILoVeOsCaRs you are a chef? Cool, did you make these recipies yourself? Or are they just some you have collected and done? They do sound yummy! Might have to try some.

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There is always a bigger fish...

im training to be a chef i got 6 months of schooling left

there are recipies that i have picked up on the way but made veriations the mushroom one i made up just last week
and is so basic but mmmmmmmmmmmmmmmmmmmmm

What made you think of using the watercress in the mushroom one?

It is so original. I rarely see watercress in recipes anymore.

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

HEAVEN (at least so we call it in our family)

1 bagel
cream cheese
marmite(I guess vegemite could work too)


1) Cut Bagel open, and toast.
2) Spread creamcheese onto both slices of the bagel
3) Then spread marmite ontop of it (well it sort of mixes in with the creamcheese )

and voila, easy breakfast that is scrumptuous as the creamcheese and marmite mix together and taste great.

umm doesn't work quite as nicely on toast though

Crusted salmon and basil sauce.

I fillet, not steak, of salmon, cut medium thin.
Pat on spice mixture of black pepper, oregano, salt, and white pepper.
Sear in olive oil. Salmon being a fibrous fish should be cooked all the way through, as opposed to tuna.

Add basil, 1 or so cloves of garlic, salt, and one freshly squeezed lemon in the processor. Drizzle in olive oil until you get a sauce consistency. Plate and serve with greens or white rice.


I rarely get to eat meat, so I like to do it in style . Also, the above is my own concoction, hence the lack of, uh, specific measures.


Warm pasta salad
Boil flat leafed pasta (bow ties, ravioli halves) in water until al dente (al dente is fully cooked pasta, contrary to popular belief; however, it is only just so, hence much of the residual starch which would have been boiled away remains, hence the chewy feel---gotta love Alton Brown for his food chemistry). Drain but do not soak, to keep it piping hot.
In a plate, drizzle EVOOil and some freshly minced garlic (uncooked). Toss the hot pasta over it, which will cook the garlic. Add feta, capers, parmesano arregiano (the king of cheeses--not the cheap canned stuff), olives, anchovie fillets, cherry tomato slices; whatever you desire.


Last edited by Cup_of_Lifenoodles at 04-Jun-2005 21:46