shadowlady
Bobcat
The trouble with computers, of course, is that they're very sophisticated idiots.
Posts: 304
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Post by shadowlady on Mar 31, 2008 5:12:51 GMT -5
Just because you work and I don't is no reason for you to not cook for me. ;D How about the fact that my place is all junked up from all the boxes everywhere??? Is that a good enough reason??
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Post by bignana on Mar 31, 2008 7:10:35 GMT -5
Just because you work and I don't is no reason for you to not cook for me. ;D How about the fact that my place is all junked up from all the boxes everywhere??? Is that a good enough reason?? Ok, I will let you slide for right now.
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Post by K78 on Mar 31, 2008 7:44:42 GMT -5
How about the fact that my place is all junked up from all the boxes everywhere??? Is that a good enough reason?? Ok, I will let you slide for right now. Ahhh, Nana...you let her trick you!!! Just because she has boxes at HER place doesn't mean she can't come over to your place and cook for ya! ;D
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Post by bignana on Mar 31, 2008 14:10:59 GMT -5
Right K. I started to say that. But since she works and I don't I will let her slide. ;D
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Post by tnwaltz on Mar 31, 2008 16:27:07 GMT -5
How about a box unpacking party with Chicken Cassarole!!
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shadowlady
Bobcat
The trouble with computers, of course, is that they're very sophisticated idiots.
Posts: 304
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Post by shadowlady on Mar 31, 2008 17:58:19 GMT -5
chicken casserole Wednesday night. Tomorrow is going over to my mom's and see the nephew.
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Post by bignana on Mar 31, 2008 19:02:12 GMT -5
How about a box unpacking party with Chicken Cassarole!! I can do that. I have been known to work for my supper. ;D
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Post by tnwaltz on Mar 31, 2008 20:30:25 GMT -5
Maybe you can bring the cornbread!! Gosh, it sounds good.
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shadowlady
Bobcat
The trouble with computers, of course, is that they're very sophisticated idiots.
Posts: 304
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Post by shadowlady on Mar 31, 2008 22:19:59 GMT -5
Maybe you can bring the cornbread!! Gosh, it sounds good. No NO NO NO NO no cornbread...... Not with Chicken casserole yuck
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Post by tnwaltz on Apr 1, 2008 18:55:17 GMT -5
Cornbread for others, then?
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shadowlady
Bobcat
The trouble with computers, of course, is that they're very sophisticated idiots.
Posts: 304
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Post by shadowlady on Apr 1, 2008 20:15:36 GMT -5
Jezebel sauce: 1 Jar (14-18 oz) jar of pineapple or apricot preserves 1 Jar (14-18 oz) jar Apple Jelly 5 oz horseradish (use less for a milder version) 2 oz dry mustard (or more or less to taste) 1/2 tsp cracked pepper
Mix together in blender and refrigerate overnight. Server as sauce over cream cheese with crackers.
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Post by kordax on Apr 1, 2008 21:38:48 GMT -5
Anyone like Asian food like hot & sour soup? I use a killer recipe taught to me by a guy who had a small restaurant in East Ridge for a while before he moved to Washington, DC. Like many Asian dishes, it's prep intensive -- anyone like to cook Chinese?
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Post by rumpleteaser on Apr 2, 2008 7:48:50 GMT -5
Anyone like Asian food like hot & sour soup? I use a killer recipe taught to me by a guy who had a small restaurant in East Ridge for a while before he moved to Washington, DC. Like many Asian dishes, it's prep intensive -- anyone like to cook Chinese? My family loves Chinese. I would love to have that recipe.
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Post by kordax on Apr 2, 2008 8:30:02 GMT -5
Hot & Sour Soup Recipe Ingredients: Cooking Oil - 2 Tbls. Fresh Pepper Stalks - 3 to 12 Depending on taste, sliced thinly 4-6 medium minced shrimp (more to taste) .Minced Beef - 2 Tbls. Minced Chicken - 2 Tbls. Minced White Onion - 2 Tbls. Chicken Broth - 4 cups + Soy - 2 Tbls. Sugar - 3 Tbls. Water Chestnuts - any amount Bamboo Shoots - any amount Wood Ears - 3 to 5 sliced thinly Rice Wine - 2 Tbls. Vinegar - 4 to 6 Tbls. depending on taste Tapioca Starch dissolved in cloud ear water - 3 Tbls. 2 eggs Green Onions - 4 -8 stalks finely chopped Cilantro Sprigs (optional) Sesame Oil - 1 Tbls. Preparation: Prepare all ingredients in advance. Mix sugar, soy, & wine in one container. Mix chopped meat together & place in a container. Heat chicken broth to near boil in a separate pot. Dissolve tapioca starch in wood ear water & set aside. Once the ingredients are ready, soup preparation is quick. Heat wok until it smokes, add oil & wait until it smokes, add minced peppers. Stir fry 15 seconds, add meat mixture, stir fry 15 seconds. Add minced white onion, cook 30 seconds. Add hot broth, immediately add Water Chestnuts, Bamboo Shoots, & Wood Ears. Stir a couple of times. Add Soy mix & bring mixture to a boil. Thicken immediately with Tapioca Starch until desired thickness is reached & immediately turn heat down to medium low. Beat eggs together in a small cup, slowly poor the mixture into the soup while swirling the mixture. This cooks the egg into threads. Add vinegar, stir a couple of times. Add Sesame Oil, stir a couple of times again. Add chopped Green Onions & Cilantro. Serve the soup.
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Post by 1timewonder on Apr 2, 2008 9:31:26 GMT -5
Shadowlady, the Jezebel sauce sounds great. My husband and I do a lot of cold plate dinners in the summer months. That will be among them.
Kordax, I too love Asian and will be trying your recipe. On a day when I have LOTS of time. ;D
Many thanks to you both!
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Post by kordax on Apr 2, 2008 9:53:20 GMT -5
I've made this soup for 20+ years & it takes me @ 20 minutes now; it was another thing at 1st. I heat the broth & all the wet ingrediants together in another pot in advance (wine, soy) along with the sugar that disolves quickly. Vinegar (get unseasoned rice vinegar) is best when added last. And you need to soak the wood ears overnight so the water you use to dissolve the thickening agent will aborb flavor -- substitute dried Asian mushrooms if you wish, too -- many like them as well or better.
Visit an Asian market, have all the stuff a day in advance & it won't take long .....
I recommend steamed rice with it -- you won't be sorry.
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Post by Diremaker on Apr 2, 2008 10:33:42 GMT -5
Okay... I finally decided to come in here and do this. I cook from scratch practically every day. I normally cook enough for the family plus some extra for my wife to take to work (that's RIGHT. I'm a guy and I cook.)... sometimes enough to feed her team as well. I find my recipes all over the place but I am a HUGE fan of Alton Brown. If you want to learn how to cook things easily and also learn the science behind the food, watch his show Good Eats nightly on the Food Network. I shall try to maintain a Recipe of the Week in here. Maybe a couple or three a wekk, but always a main one. If I forget, someone remind me. I have 40+ cookbooks plus my own gathered recipe collection of about another 150 recipes, so I have plenty to choose from. In all likelihood, I can also answer some of the cooking questions you have plus give some shortcuts for stuff. See? Me being a "house husband" benefits everyone...
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Post by tnwaltz on Apr 2, 2008 14:55:43 GMT -5
Tonight, tonight... Chicken Cassarole for nana tonight!!
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Post by bignana on Apr 2, 2008 15:44:43 GMT -5
Tonight, tonight... Chicken Cassarole for nana tonight!! I will post a review of our dining experience at the restaurant Shadowlady Bistro. She also makes another chicken and noodle dish that is sooooo good.
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Post by kordax on Apr 2, 2008 16:30:21 GMT -5
Tonight I'm making spicy orange chicken with fresh oyster mushrooms, snow peas & nappa cabbage.
I'll season hot oil in the wok with orange peals, minced garlic & fresh hot peppers, stir fry lightly coated chicken pieces for a minute, add the mushrooms, peas & nappa, stir fry for another minute or perhaps more, add a couple of tablespoons of freshly squeezed OJ sweetened with a teaspon of sugar plus some rice wine added in, thicken it with tapioca starch dissolved in OJ, add sesame seeds & minced green onions & serve along with a bowl of steamed rice....
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Deleted
Deleted Member
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Post by Deleted on Apr 2, 2008 17:03:14 GMT -5
That Jezebel sauce sounds great! Kordax is an exellent cook. I believe he gets some of his ingredients at the Asian store in Rivermont, across from the old BiLow.
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Post by kordax on Apr 2, 2008 18:34:50 GMT -5
I believe he gets some of his ingredients at the Asian store in Rivermont, across from the old BiLow.
And when I catch you in there, I'll insist that they charge you tripple for whatever you're purchasing just because you are who you are ....
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Post by Diremaker on Apr 5, 2008 0:38:17 GMT -5
Waltz asked me to put this in here so I copied and slathered...
This is one of the best tasting healthy meals you'll ever have. This is our substitute for fast food. Once again, if you try it, or try it with variations, let me know. Thanks.
Cheddar Chicken & Rice Skillet Diremaker's Ease of use Rating: Super Easy... My ex-wife could do it, and she could mess up boiling water. (From kraftfoods.com) Prep Time: 10 Minutes Total Time: 20 Minutes
1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing 1 lb. boneless skinless chicken breasts, cut into strips 2 cups instant brown rice, uncooked 1-1/4 cups fat-free reduced-sodium chicken broth 1 green pepper, cut into strips 1-1/2 cups chopped tomatoes 1 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese 1/2 cup sliced green onions
HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.
STIR in rice, broth and peppers. Bring to boil; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through and rice is tender. Let stand covered, 5 min. or until liquid is absorbed.
ADD tomatoes, cheese and onions; stir until blended.
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Post by atticflea on Apr 25, 2008 10:28:25 GMT -5
GRILLED BALSAMIC VEGETABLES
Tomato paste Olive oil Balsamic Vinegar Salt & pepper Italian herbs (I buy them together in one jar) Veggies (that can be grilled)
-Equal parts tom paste, oil and vin. (little can of tom paste and use the can to measure oil and vin) -Salt & pepper (just do it) -Italian herbs (oh... heaping tablespoon...sure) -wisk it all together (should have a demonic red/brown color) -finger test (should have a little tang from the vin. Salty enough? Taste the herbs?) -Coat the veggies (messy part, I use a bbq brush individually)
Obviously the longer the veggies sit with this on them, the more flavor they will have. I usually grill veggies "al dente" then move them to a roasting pan and a warm oven, 250. This will free-up the grill for meats. Keep in mind the softer veg that overcook in a snap; eggplant, mushrooms,... etc.
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Post by Diremaker on Apr 25, 2008 14:33:15 GMT -5
GRILLED BALSAMIC VEGETABLES Tomato paste Olive oil Balsamic Vinegar Salt & pepper Italian herbs (I buy them together in one jar) Veggies (that can be grilled) -Equal parts tom paste, oil and vin. (little can of tom paste and use the can to measure oil and vin) -Salt & pepper (just do it) -Italian herbs (oh... heaping tablespoon...sure) -wisk it all together (should have a demonic red/brown color) -finger test (should have a little tang from the vin. Salty enough? Taste the herbs?) -Coat the veggies (messy part, I use a bbq brush individually) Obviously the longer the veggies sit with this on them, the more flavor they will have. I usually grill veggies "al dente" then move them to a roasting pan and a warm oven, 250. This will free-up the grill for meats. Keep in mind the softer veg that overcook in a snap; eggplant, mushrooms,... etc. Now THAT sounds good! Also remember that when you're cooking with low smoke point oils, i.e. olive, if you can, try an indirect heat method for most of the cooking and them move over direct heat for the last part for that "grilled" look. Almost every time I grill I make a "veggie pouch" that consists of 1 medium red onion, sliced, 2 yellow crookneck squash, sliced, 1 eggplant, sliced (not every time on that one) and whatever bell pepper parts I happen to have. Throw them all into a foil pouch, either purchased or made, add 1 tspn kosher salt, 2 tbsp olive oil (good, healthy me. ;D ) or 2 tbsp unsalted butter (bad want more flavor me ), a healthy dose of black pepper and about 2 tspns of garlic powder. I place my charcoal, (gas is for wimps), so that only about 3/4 of the grill is heated then put the pouch on the unheated area. I let this sit the entire time I'm cooking. (About 10 - 12 minutes) I'm trying yours next though! Thanks!
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