Want to learn to cook with Daniel?

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Offline Karen W.

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« on: 03/10/2007 18:42:20 »


HEY a long time ago I promised you some easy recipes heres one .. for fall harvest time.. Yummy! You can substitute grape nuts cereal for thepecans if you wish.

Harvest Baked Apples

8    medium baking  apples
1 cup apple or orange juice
1/4 cup firmly packed brown sugar
1/2 tsp. ground cinnamon
1 cup (4 oz.) shredded CRACKER BARREL 2% Milk Reduced Fat Sharp Cheddar Cheese
1/4 cup raisins
1/4 cup PLANTERS Chopped Pecans, toasted

PREHEAT oven to 350F. Remove cores from apples to within 1/2 inch of bottoms of apples; pierce the skins with a sharp knife. Place apples in shallow baking dish.
COMBINE juice, sugar and cinnamon; pour over apples.
BAKE 30 to 35 min. or until apples are tender, basting occasionally with the juice mixture. Remove apples from oven. Combine cheese, raisins and pecans; spoon evenly into centers of apples. Let stand 1 min.
« Last Edit: 03/10/2007 18:51:22 by Karen W. »

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Offline Karen W.

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« Reply #1 on: 03/10/2007 18:44:23 »
use red sweet apples it is better. Granny smith are a bit too tart!

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Offline Karen W.

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« Reply #2 on: 03/10/2007 18:47:08 »
The Ultimate Stuffed Mushroom

20  medium   mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 RITZ Crackers, finely crushed (about 1/2 cup crumbs)
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1/2 tsp. Italian seasoning

PREHEAT oven to 400F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use.
MELT butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet.
BAKE 15 min. or until heated through.

Substitute
Prepare as directed, using RITZ Reduced Fat Crackers and KRAFT Reduced Fat Parmesan Style Grated Topping.

Make Ahead
Mushrooms can be stuffed several hours in advance. Cover and refrigerate until ready to serve. Uncover and bake at 400F for 20 min. or until heated through.


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Offline Mirage

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« Reply #3 on: 03/10/2007 18:52:16 »
LOL I just read these in the diary thread, you left the "me too" part about the comment I made about flies.

It now looks like Want to learn to Cook with Daniel..........Me Too!  [;)]

Sorry, it made me chuckle [:)]

Those recipes do sound good though, thank you hun  [:)]
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Offline Mirage

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« Reply #4 on: 03/10/2007 18:53:00 »
And now you've edited it and I look like a dunce  [;)] LOL
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Offline Karen W.

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« Reply #5 on: 03/10/2007 18:57:11 »
LOL I just read these in the diary thread, you left the "me too" part about the comment I made about flies.

It now looks like Want to learn to Cook with Daniel..........Me Too!  [;)]

Sorry, it made me chuckle [:)]

Those recipes do sound good though, thank you hun  [:)]

Yeah I spotted it and deleted it! LOL sorry bout .. lOL hows about we do some cooking Daniel...LOL LOL.. That did sound funny.. mind you accidental, sorry!

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Offline Karen W.

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« Reply #6 on: 03/10/2007 18:59:26 »
And now you've edited it and I look like a dunce  [;)] LOL
You don't ever look like a dunce .. LOL I just seen it after I posted! LOL

DANIEL IS NO DUNCE I EDITED MY FIRST POST! LOL

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Offline Karen W.

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« Reply #7 on: 03/10/2007 19:02:45 »
Mallow-Topped Sweet Potato Bake

Prep Time:  10 min
Total Time: 30 min
Makes: 8 servings

30    JET-PUFFED Marshmallows, divided
1/4 cup (1/2 stick) butter or margarine
1 tsp. ground cinnamon
3/4 tsp. salt
3 cans (15 oz. each) sweet potatoes, drained

PREHEAT oven to 350F. Place 6 of the marshmallows, butter, cinnamon and salt in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Place in large bowl of electric mixer.
ADD sweet potatoes; beat with electric mixer on medium speed until well blended. Spoon into lightly greased 1-1/2-quart baking dish; top with remaining marshmallows.
BAKE 15 to 20 minutes or until sweet potato mixture is heated through and marshmallows are lightly browned.



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Offline Mirage

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« Reply #8 on: 03/10/2007 19:05:54 »
And now you've edited it and I look like a dunce  [;)] LOL
You don't ever look like a dunce .. LOL I just seen it after I posted! LOL

DANIEL IS NO DUNCE I EDITED MY FIRST POST! LOL

LOL

I can tell that you're serious, you're using the red font  [:o]  [;)]
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Offline Karen W.

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« Reply #9 on: 03/10/2007 19:07:34 »
Bruschetta Chicken Bake

Prep Time:  10 min
Total Time: 40 min
Makes: 6 servings, 1 cup each


1  can  (14-1/2 oz.)  diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.

Serving Suggestion
Serve with cooked green beans and a bagged salad tossed with your favorite Dressing. Light or otherwise

Substitute
Prepare as directed, omitting the garlic and using Stove top Stuffing Mix Italian Style with Roasted Garlic.


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Offline Karen W.

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« Reply #10 on: 03/10/2007 19:08:56 »
And now you've edited it and I look like a dunce  [;)] LOL
You don't ever look like a dunce .. LOL I just seen it after I posted! LOL

DANIEL IS NO DUNCE I EDITED MY FIRST POST! LOL

LOL

I can tell that you're serious, you're using the red font  [:o]  [;)]

Yes quite serious! LOL You remembered the red font! LOL You are good!LOL
I liked your idea it works well!

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Offline Mirage

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« Reply #11 on: 03/10/2007 19:22:29 »
And now you've edited it and I look like a dunce  [;)] LOL
You don't ever look like a dunce .. LOL I just seen it after I posted! LOL

DANIEL IS NO DUNCE I EDITED MY FIRST POST! LOL

LOL

I can tell that you're serious, you're using the red font  [:o]  [;)]

Yes quite serious! LOL You remembered the red font! LOL You are good!LOL
I liked your idea it works well!

How could I not remember the red font [;)]

Although I do forget to use the red font [;)]
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Offline Karen W.

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« Reply #12 on: 03/10/2007 19:39:12 »
Me too sometimes.. LOL! Thanks Daniel..

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Offline neilep

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« Reply #13 on: 03/10/2007 21:16:18 »
HUNGRY !!!!!
Men are the same as women, just inside out !

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Offline kdlynn

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« Reply #14 on: 03/10/2007 21:16:59 »
oh good dan's learning to cool. we won't starve if i don't cook. yay!

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Offline Mirage

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« Reply #15 on: 03/10/2007 21:20:00 »
oh good dan's learning to cool. we won't starve if i don't cook. yay!

I haven't started yet, might take a while [;)]
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Offline kdlynn

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« Reply #16 on: 03/10/2007 21:21:02 »
although the timing seems odd. doesn't your mom cook?

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Offline Karen W.

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« Reply #17 on: 03/10/2007 21:23:46 »

"Life is not measured by the number of Breaths we take, but by the moments that take our breath away."

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Offline Karen W.

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« Reply #18 on: 03/10/2007 21:24:40 »
oh good dan's learning to cool. we won't starve if i don't cook. yay!

Oh so you can cook too! I put what I am cooking for dinner tonight in the diary thread!

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Offline neilep

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« Reply #19 on: 03/10/2007 21:27:22 »
Still Hungry !!

Good job I don't live in Hungary cos then I'd be famished !!
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Offline Karen W.

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« Reply #20 on: 03/10/2007 21:29:34 »
Heres whats on for my house tonight for dinner. I am inviting my imaginary friends!

Tonight I am baking a large black forest ham smothered in pineapple and cloves that have been placed over a layer of patted on brown sugar.

I am also making rosemary Garlic potatoes with rosemary fresh from my bush and cloves of crushed garlic sauteed and added and tossed with the quartered up potatoes( small red ones, drizzled with virgin olive oil and then placed on a baking sheet and baked until done.

Oh yes and a garden salad served with multiple topping to offer even the pickiest eater! LOL! I think I might bake a loaf of bread ..Mayne a soft Italian herb bread with nice french butter!

I am taking suggestions for a vegetable dish to go along with it! Any suggestions???

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Offline Karen W.

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« Reply #21 on: 03/10/2007 21:32:13 »
Still Hungry !!

Good job I don't live in Hungary cos then I'd be famished !!

Me too!

It is a thing you don't live there!!! LOL


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Offline Mirage

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« Reply #22 on: 03/10/2007 21:40:33 »
Still Hungry !!

Good job I don't live in Hungary cos then I'd be famished !!

LOL you terror, loves it I do [:)]
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Offline Mirage

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« Reply #23 on: 03/10/2007 21:41:10 »
although the timing seems odd. doesn't your mom cook?

She certainly does [:)] I asked her to teach me when I move back [;)]
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Offline Karen W.

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« Reply #24 on: 03/10/2007 21:45:33 »
I bet she is a good cook!

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Offline Karen W.

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« Reply #25 on: 03/10/2007 21:50:21 »
I bet she is a good cook!

Are you moving home for a bit Daniel? I hope everything is OK?

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Offline Mirage

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« Reply #26 on: 03/10/2007 21:55:17 »
I bet she is a good cook!

She has her moments [;)]

Yeah, I'm moving home because I need to sort out my finances, but also it will help me to find a new and better job [:)
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Offline Karen W.

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« Reply #27 on: 03/10/2007 22:02:43 »
I bet she is a good cook!

Oh I hope things work out good then!

She has her moments [;)]

Yeah, I'm moving home because I need to sort out my finances, but also it will help me to find a new and better job [:)

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Offline Alandriel

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« Reply #28 on: 09/10/2007 14:14:28 »
just for Kadie, who likes pears and of course also for Karen - the resident cordon-bleu chef of distinction

and for anyone else that loooooooves, well, simply good food  [;D]


Pear cake
now, in my native Switzerland this masterpiece is actually called (take a deep breath)
Van Ribbecks Birnentraum - which roughly translates as Mr. Van Ribbeck once had a dream.... about birnen / pears

Now, I don't do imperial or other weird measurements; with conversions you're on your own  [;)]

  • mix 125g castor sugar, 6 egg yolks (ohhh the arteries love that) and grated peel of 1/2 lemon (use unwaxed organic and even then scrub it really good) Mix and blend it all together until the mixture changes to a very light colour, then divide the mixture evenly betweentwo
  • add 50g good quality melted chocolate carefully to one of the bowls
  • beat together until very stiff 6 egg whites, 1 pinch of salt, 1 pinch of baking powder. Add 2 spoons of sugar and continue beating for a little while longer. The mix goes really glossy
  • 150g flour
  • take half of the stiff egg white and half of the flour and divide them again between the two bowls, fold the individual mixtures together carefully.
  • first fill the dark (chocolate mix) into your round cake tin, then put two layers of baking paper cut to size on top, followed by the white layer. They bake together

The recipe is for a round cake form of approx 24cm diameter. Grease and flour the tin well or cover with baking paper.
Bake approx 40mins at 180C.

Filling:

  • mix 2 eggyolk, 100g sugar, 1 teaspon vanilla sugar until creamy, light and soft
  • add to that 1/2 lemon, juice and grated peel; 300 g double cream or creme freche if you preferr, 2-3 tablespoons pear liquor if you have but which you can also leave out. Mix together
  • put 4 leaves of good quality gelatine in cold water for 5 minutes, then squeeze the water out gently then add to the above mixture. That makes the filling cream.
  • blend together 2dl whipped cream + 2 stiff egg whites and fold into the above mixture. Put into the fridge until just before use on the cooled cake
  • 4 pears, peeled cored and cooked soft in a little water


Take the cool cake and separate the layers carefully.
Cut the 'white' layer into halves with a wire cutter and put the base layer down.
Cover with 1/3 of the filling cream, then add the dark cake layer.
Put the cooked pears on top of the dark layer and cover with another 1/3 of the filling cream.
Put the final layer of cake on top.
The remaining cream filling spread along the outside of the cake and then gently press roasted flaked almonds into it.
Refrigerate to set for approx. 3 hours.


It's well worth the effort!!!  [;D] [;D]
« Last Edit: 09/10/2007 14:16:13 by Alandriel »

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Offline Karen W.

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« Reply #29 on: 09/10/2007 16:13:05 »
YAYYYYYYYYYYY! YUMMMMMMY!

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Offline Carolyn

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« Reply #30 on: 09/10/2007 17:02:41 »
Your pear cake sounds delish!  If I EVER allow myself to eat cake again I'm going to give it a try.  Possibly for the holidays.
Carolyn

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Offline Mirage

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« Reply #31 on: 09/10/2007 17:11:40 »
Your pear cake sounds delish!  If I EVER allow myself to eat cake again I'm going to give it a try.  Possibly for the holidays.

It has fruit in it, fruit is good for you, well that's my logic  [;)]
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Offline Carolyn

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« Reply #32 on: 09/10/2007 17:13:44 »
HAHAHA.  I wonder if my scales will buy that.

That logic is as good as broken cookies have no calories because they all fell out.
Carolyn

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Offline Mirage

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« Reply #33 on: 09/10/2007 17:22:49 »
HAHAHA.  I wonder if my scales will buy that.

That logic is as good as broken cookies have no calories because they all fell out.

Oh, I like that one [:)]
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Offline Karen W.

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« Reply #34 on: 10/10/2007 13:16:01 »
These are both wine recipes from my great Grandma!


Black berry wine (no.1)

Wash lightly and cover your black berries with cold water. Crush the

berries well with a wooden spoon or masher. Let stand 24 hours then strain

and to 1 gallon of juice put 3 lbs of common brown sugar. Then put into

wide mouthed jars for several days. Carefully skimming off the skum that

will rise to the top. Put in several sheets of brown paper and let it

remain in it for 3 days. Then Skim off the top again and pour it through a

funnel into your cask or flask! Leave it there remaining undisturbed  until

March, then strain again and bottle.(this is assuming you pick the berries

mid to late summer.) so about 6 to 7 months standing untouched!It just

depends on your season. Here I can pick black berries even now and it is

October but they are going fast!

« Last Edit: 10/10/2007 13:50:41 by Karen W. »

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Offline Karen W.

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« Reply #35 on: 10/10/2007 13:45:10 »
Blackberry wine (no.2)

Berries should be ripe and plump. Put them into a wood or stone vessel with a tap. Pour

on sufficient boiling water to cover. Then when cool enough to bear your hand,bruise well

until all the berries are broken. Cover up and let stand until berries begin to rise up

to the top, which occurs in 3 or 4 days. Then draw off the clear juice into another

vessel and add 1 Lb.sugar to every 10 quarts of the liquid and stir thoroughly.

Let stand 6 to 10 days in first vessel with top, then drain off through a jelly bag.

Steep 4 ounces in a glass using a pint of lime, for 12 hours. Boil it over a slow fire

until all is dissolved, then pour it into a gallon of the berry juice and give them both

a boil together, and pour all into the vessel and let stand a few days to ferment and

settle down. oh, keep it in a dry cool place!

"Life is not measured by the number of Breaths we take, but by the moments that take our breath away."

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Offline Karen W.

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« Reply #36 on: 16/10/2007 05:28:12 »
new recipe Daniel.. easy one and real good!

Apple cake

C. Oil
2 Eggs
2 C. Sugar
tablespoon Salt
2 Tablespoon Vanilla
4 cups sliced apples.


Beat together until blended add sliced Apples
And let stand for a few minutes.

Add 2 C. flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 C. chopped nuts if desired

Bake 40 minutes at 350 degrees
In a greased and floured 9x13 pan or 2 small pans

Frosting

1 tub cream cheese mixed with powdered sugar to taste, will be thick! Using a small amount of orange juice add a drizzle into cream cheese mixture mix well then add more if its still to thick.. just enough to make a good frosting consistency. You to make it moist and creamy enough to spread! Whip until creamy! Then spread..onto cake
« Last Edit: 30/07/2008 17:49:14 by Karen W. »

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Offline Karen W.

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« Reply #37 on: 30/07/2008 11:12:49 »
Daniel.. Did you try this recipe yet? It is delicious!

"Life is not measured by the number of Breaths we take, but by the moments that take our breath away."

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Offline rosalind dna

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« Reply #38 on: 30/07/2008 11:52:53 »
Daniel.. Did you try this recipe yet? It is delicious!

Karen, who's Daniel, I have not seen him on TNS or is it part of a US TV prog?

Also I've got my mum's recipe book, later on I'll post a couple.
Rosalind Franklin was my first cousin and one my life's main regrets is that I never met this brilliant and beautiful lady.
She discovered the Single DNA Helix in 1953, then it was taken by Wilkins without her knowledge or agreeement.

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Offline Karen W.

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« Reply #39 on: 30/07/2008 14:10:01 »
Rosalind...Daniel is Mirage..I started this thread to give him easy good recipes he could make with little effort that he could woo the girlies with as I recall!!!  feel free to add more.. look for easy good recipes that will make the girls swoon at his feet! LoL....
« Last Edit: 30/07/2008 17:44:10 by Karen W. »

"Life is not measured by the number of Breaths we take, but by the moments that take our breath away."

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Offline rosalind dna

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« Reply #40 on: 30/07/2008 15:07:19 »
Rosalind...Danil is Mirage..I started this thread to give him easy good recipes he could make with little effort that he could woothe girlies wih as I recall!!!  feel free to add more.. look for easy good recipes that will make the girls swoon at his feet! LoL....

Karen thanks and I have found 3 good but easy to prepare and cook recipes, one from my SiL and 2 from Mum's recipe book, I treasure that. Also some of the recipes might seem a bit old-fashioned but Mum did start her recipe book at the end of WW2.

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SWEET and SOUR PORK
For four people use four pork chops and remove some of the fat.

Cook until tender 1lb of carrots sliced in unsalted water but add a good piece of butter and two or three lumps of sugar, cook without a lid until all the water has evaporated.

Mix together two teaspoons of cornflour, three tablespoons of white wine vinegar, salt and pepper, two teaspoons of sugar, a wineglass of sherry, one tablespoon of soy sauce.

Beat up a small egg and add half this mixture to it and dip each chop into it and fry quickly on both sides in shallow oil.
Reduce heat and continue cooking slowly until the chops are brown and tender.
Put them on a hot serving dish on top of the cooked carrots, reserving a few pieces of carrot for garnishing.

Into the remainder of the sauce put about an ounce of chopped pickles and 1/4 pint of stock and add to the pan and cook gently, stirring all the time, over the meat before garnishing with the carrot slices and chopped parsley.   


Rosalind Franklin was my first cousin and one my life's main regrets is that I never met this brilliant and beautiful lady.
She discovered the Single DNA Helix in 1953, then it was taken by Wilkins without her knowledge or agreeement.

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Offline rosalind dna

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« Reply #41 on: 30/07/2008 15:09:22 »
FISH CURRY

Fry onion and garlic until soft not brown.

Add tins chopped Tomato, Wine Vinegar, Cayenne Pepper,
Paprika, (2 3) Cardamom pods, and fresh Coriander.

Chop celery or fennel or similar vegetable.

Put layers of fish and fennel and sauce in casserole.

Cook for 35 minutes at Gas 5.

Fish; Cod, Ling, Sea Bream, etc;
Note;Only fry onions but not all of the vegetables;

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LIVER WITH CIDER                                   
(per head)

1 Slice Liver       

2 Rashers Bacon

1 Small Onion

1 Tomato

Mixed Spice and Ginger and Flour
                                     ______________________

Dust liver with spice and ginger.

Roll in seasoned flour.

Leave for an hour.

Bake (fry) the bacon rolls in casserole till crisp, then the onions and tomato.

Fry liver on both sides.

Simmer all together in oven covered with cider.




Rosalind Franklin was my first cousin and one my life's main regrets is that I never met this brilliant and beautiful lady.
She discovered the Single DNA Helix in 1953, then it was taken by Wilkins without her knowledge or agreeement.

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Offline Mirage

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« Reply #42 on: 30/07/2008 17:19:22 »
Daniel.. Did you try this recipe yet? It is delicious!

I haven't I'm afraid, I've fallen into the bad habit of just eating my mums cooking [;)]
Will have to try soon though [:)]
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Would if I could but I can't so I won't

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Offline Karen W.

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« Reply #43 on: 30/07/2008 17:24:05 »
Shame on you! Now go make your Mum a cake! LOL!

"Life is not measured by the number of Breaths we take, but by the moments that take our breath away."

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Offline Mirage

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« Reply #44 on: 30/07/2008 17:27:33 »
Yes miss [;)]
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Would if I could but I can't so I won't

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Offline Carolyn

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« Reply #45 on: 30/07/2008 17:36:57 »
*sigh* This thread is not making it very easy to stick to my diet.  That apple cake recipe looks sooooo good!
Carolyn

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Offline Karen W.

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« Reply #46 on: 30/07/2008 17:41:08 »
Yes miss [;)]

 LOL.. I need to write you out some more easy ones.. Did I give you the chicken avacodo stir fry recipe?

Sorry Carolyn!

"Life is not measured by the number of Breaths we take, but by the moments that take our breath away."

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Offline Karen W.

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« Reply #47 on: 30/07/2008 17:47:24 »
Rosalind...Danil is Mirage..I started this thread to give him easy good recipes he could make with little effort that he could woothe girlies wih as I recall!!!  feel free to add more.. look for easy good recipes that will make the girls swoon at his feet! LoL....

Karen thanks and I have found 3 good but easy to prepare and cook recipes, one from my SiL and 2 from Mum's recipe book, I treasure that. Also some of the recipes might seem a bit old-fashioned but Mum did start her recipe book at the end of WW2.

------------------------

SWEET and SOUR PORK
For four people use four pork chops and remove some of the fat.

Cook until tender 1lb of carrots sliced in unsalted water but add a good piece of butter and two or three lumps of sugar, cook without a lid until all the water has evaporated.

Mix together two teaspoons of cornflour, three tablespoons of white wine vinegar, salt and pepper, two teaspoons of sugar, a wineglass of sherry, one tablespoon of soy sauce.

Beat up a small egg and add half this mixture to it and dip each chop into it and fry quickly on both sides in shallow oil.
Reduce heat and continue cooking slowly until the chops are brown and tender.
Put them on a hot serving dish on top of the cooked carrots, reserving a few pieces of carrot for garnishing.

Into the remainder of the sauce put about an ounce of chopped pickles and 1/4 pint of stock and add to the pan and cook gently, stirring all the time, over the meat before garnishing with the carrot slices and chopped parsley.   




Nice recipes Rosalind.. Thanks for adding to the thread!

"Life is not measured by the number of Breaths we take, but by the moments that take our breath away."

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Offline Karen W.

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« Reply #48 on: 30/07/2008 17:51:43 »
*sigh* This thread is not making it very easy to stick to my diet.  That apple cake recipe looks sooooo good!

It is the best tasting fresh apple cake I have ever had.. It cooks really funky.. looks all bubbly bumpy and weird but it is really good...

"Life is not measured by the number of Breaths we take, but by the moments that take our breath away."

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Offline rosalind dna

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« Reply #49 on: 30/07/2008 18:08:15 »
The next time that I do roast a whole chicken for myself to last for a week.

I'll buy one apple that I'll core then stuff the middle with some fresh root ginger then stuff that into the middle of the chicken to give it an extra tang.

Also I usually put some of my own hone-grown bay leaves underneath the skin with some lemon too.

Mirage give it a try and surprise your mum.
Rosalind Franklin was my first cousin and one my life's main regrets is that I never met this brilliant and beautiful lady.
She discovered the Single DNA Helix in 1953, then it was taken by Wilkins without her knowledge or agreeement.