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Let's see some of your favorite food/cake recipes..
Here is mine

Hot and spicy chicken.
Serving size:4
Ingredients:
4 Tablespoon oil
1 Scallion
2 or more hot peppers
1 Tablespoon shredded ginger
1 Tablespoon sherry
2 Tablspoons light soy sauce
2 Pound fryer
1/2 Cup chicken broth
2 Tablespoon wine vinegar
1 Tablespoon sugar
1/2 Teaspoon salt
1 Teaspoon anise pepper
1 Tablespoon corn flour
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Directions:

1. Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.


2. Cut scallion and hot peppers diagonally into 1-inch pieces.


3. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.


4. Heat oil. Add scallion, and stir fry several seconds.


5. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.


6. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken.

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I know human beings and fish can co-exist peacefully.

*add a little bit of this & a little bit of that stirred together with pool water then heated in a microwave for about 3 minutes*

You can add vegimite if you want

Last edited by The lil' Dude with attitude at 01-Oct-2005 08:28

I would say Sea Food and plenty of it. I would have several 1000s seafood recipes alone also several hundred are typed out.
I will be doing this dish for my upcoming 68 birthday as well as several other seafood dishes.

ATLANTIC SALMON MEUNIE`RE

INGREDIENTS
1 WIRE CAKE RACK TO FIT OVER PAN
250g Atlantic salmon cutlets
½ cup white wine
¼ cup water
40g butter
2 Tbs lemon juice
zest of ½ lemon
1tsp parsley chopped
1tsp chives chopped or 2 spring onions cut ///
5 black whole peppers

METHOD
Place cutlets in a cold pan.
Add butter, lemon juice, zest, parsley, chives/onions, & black peppers.
Pour over wine, water, & heat pan slowly med heat.
Turn fish over when warm on top surface of fish.
When nearly cooked through remove fish & place on rack & cover fish over the pan as to steam the final cooking.
Simmer liquid in pan until it reduces to the required consistency
SERVING
Serve on a warm plate & pour over the pan juices

2nd METHOD
PREHEAT SERVING PLATES
Place cutlets in pan & pour over wine. DO NOT USE WATER THIS METHOD
Poach until fish flakes approximately 3-4 minutes can vary depending on thickness.
Place salmon on preheated serving plates & keep warm.
Wipe pan clean.
Add butter & heat until it is a very light brown.
Add lemon juice, zest, parsley, and chives, peppers & blend in.
Remove from heat immediately.
Pour foaming herbed butter over salmon.

SERVE IMMEDIATELY.

Poaching the salmon in wine first brings out the flavour. Hence the change in the meunie`re style of cooking.


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Keith

Near enough is not good enough, therefore good enough is not near enough, and only your best will do.
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No I don't make it in a skillet ....and no I don't use bacon grease or lard...but it's still cornbread and just as yummy !.

^_^[hr width='40%']"Every now and then I get a little bit nervous that the best of all the years have gone by
Every now and then I get a little bit terrified and then I see the look in your eyes
EVERY NOW AND THEN I FALL APART.
And I need you now tonight
And I need you more than ever
And if you'll only hold me tight
We'll be holding on forever..."