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Post by Death on Mar 13, 2009 5:08:03 GMT -5
More student food. Firstly all students should have a panini maker. You will be glad you do. en.wikipedia.org/wiki/Panini_(sandwich)A good healthy one I saw all over nth Italy a few summers ago. Get a thick pita bread or similar. Thickly spread smooth ricotta over half, then layer some fresh baby spinach , a few basil leaves and black pepper. Fold over and grill until really hot. Really , you can put just about any filling in. Pepperjack cheese with avocado slices . Salami. Ham. Grilled or baked chicken. Left over tandoori. A panini maker does great burritos as well.
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Post by Death on Mar 13, 2009 5:16:37 GMT -5
Tandoori Drumsticks.
Skinless drumsticks
plain yoghurt
melted butter
Sharwood's Tandoori paste ( never been able to find a recipe that equals the bought one)
lemon juice
mango chutney
Super heated oven grill or bbq
lots of paper towels
Make up the tandoori marinade, 2 big spoons yoghurt to 1 spoon tandoori and 1 tbs melted butter. Mix it all up in a big bowl. That should be enough for a dozen drumsticks. Put the chicken in, coat it all and leave for about an hour. Then grill them until cooked and slightly charred on a few spots. The butter will keep the chicken moist and tender.
Eat with lemon or chutney and use paper towels.
If you have teen boys make in multiples of 100's. LOL.
They are good cold too.
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Post by The Lazy One on Mar 13, 2009 5:18:21 GMT -5
Tandoori Drumsticks.Skinless drumsticks plain yoghurt melted butter Sharwood's Tandoori paste ( never been able to find a recipe that equals the bought one) lemon juice mango chutney Super heated oven grill or bbq lots of paper towels Make up the tandoori marinade, 2 big spoons yoghurt to 1 spoon tandoori and 1 tbs melted butter. Mix it all up in a big bowl. That should be enough for a dozen drumsticks. Put the chicken in, coat it all and leave for about an hour. Then grill them until cooked and slightly charred on a few spots. The butter will keep the chicken moist and tender. Eat with lemon or chutney and use paper towels. If you have teen boys make in multiples of 100's. LOL. They are good cold too. That looks delicious... I will need to try that!
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Post by Bojangles on Mar 13, 2009 9:27:33 GMT -5
Tandoori Drumsticks.Skinless drumsticks plain yoghurt melted butter Sharwood's Tandoori paste ( never been able to find a recipe that equals the bought one) lemon juice mango chutney Super heated oven grill or bbq lots of paper towels Make up the tandoori marinade, 2 big spoons yoghurt to 1 spoon tandoori and 1 tbs melted butter. Mix it all up in a big bowl. That should be enough for a dozen drumsticks. Put the chicken in, coat it all and leave for about an hour. Then grill them until cooked and slightly charred on a few spots. The butter will keep the chicken moist and tender. Eat with lemon or chutney and use paper towels. If you have teen boys make in multiples of 100's. LOL. They are good cold too. Sounds delicious Death. I think you may have just helped me figure out what we're having for dinner tonight. This is one of my favourites. It's so easy and so quick to prepare and tastes delicious. Lemon and garlic chicken 12 chicken pieces (I usually use drumsticks and thighs) 2 lemons, finely grated rind and juice salt and ground black pepper 30 ml chopped fresh thyme or some rosemary 500 g baby potatoes, scrubbed clean (or less) 12 cloves garlic, unpeeled 150 ml olive oil 1/2 cup of dry white wine (optional) Preheat your oven to 180 ºC. Season the chicken generously with salt and pepper and put it into a lightly greased ovenproof dish.Sprinkle with the herbs, lemon juice and lemon rind. Slice the remaining lemon thinly and put place the pieces evenly throughout the dish in between the chicken pieces. Gently beat each potato with a rolling pin or something equally heavy to crack it slightly and then add it to the lemon and chicken pot. Slip the garlic cloves between the chicken, lemon and potatoes. Drizzle olive oil over the top, and add the wine if you like. Bake for about 45 minutes. Check that it is done properly (nothing worse than raw chicken). Some people recommend flipping all the pieces about halfway through cooking time because it can stick, but I have never had a problem. Serve with a green salad.
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Post by Julian on Mar 15, 2009 10:11:09 GMT -5
Lemon and garlic chicken 12 chicken pieces (I usually use drumsticks and thighs) 2 lemons, finely grated rind and juice salt and ground black pepper 30 ml chopped fresh thyme or some rosemary 500 g baby potatoes, scrubbed clean (or less) 12 cloves garlic, unpeeled 150 ml olive oil 1/2 cup of dry white wine (optional) Preheat your oven to 180 ºC. Season the chicken generously with salt and pepper and put it into a lightly greased ovenproof dish.Sprinkle with the herbs, lemon juice and lemon rind. Slice the remaining lemon thinly and put place the pieces evenly throughout the dish in between the chicken pieces. Gently beat each potato with a rolling pin or something equally heavy to crack it slightly and then add it to the lemon and chicken pot. Slip the garlic cloves between the chicken, lemon and potatoes. Drizzle olive oil over the top, and add the wine if you like. Bake for about 45 minutes. Check that it is done properly (nothing worse than raw chicken). Some people recommend flipping all the pieces about halfway through cooking time because it can stick, but I have never had a problem. Serve with a green salad. Made something like that the other day... Although, sautéed the chicken pieces first in olive oil, and also added pitted green olives and onions. Good with parsley too.
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Post by Bojangles on Mar 15, 2009 11:53:14 GMT -5
Lemon and garlic chicken 12 chicken pieces (I usually use drumsticks and thighs) 2 lemons, finely grated rind and juice salt and ground black pepper 30 ml chopped fresh thyme or some rosemary 500 g baby potatoes, scrubbed clean (or less) 12 cloves garlic, unpeeled 150 ml olive oil 1/2 cup of dry white wine (optional) Preheat your oven to 180 ºC. Season the chicken generously with salt and pepper and put it into a lightly greased ovenproof dish.Sprinkle with the herbs, lemon juice and lemon rind. Slice the remaining lemon thinly and put place the pieces evenly throughout the dish in between the chicken pieces. Gently beat each potato with a rolling pin or something equally heavy to crack it slightly and then add it to the lemon and chicken pot. Slip the garlic cloves between the chicken, lemon and potatoes. Drizzle olive oil over the top, and add the wine if you like. Bake for about 45 minutes. Check that it is done properly (nothing worse than raw chicken). Some people recommend flipping all the pieces about halfway through cooking time because it can stick, but I have never had a problem. Serve with a green salad. Made something like that the other day... Although, sautéed the chicken pieces first in olive oil, and also added pitted green olives and onions. Good with parsley too. Yum, I will have to try that next time. I tried the following recipe the other night. It's delicious. It's also very easy to double. 300g penne pasta 125g bacon chopped 1 chopped onion 2 cloves of crushed garlic 125g mushrooms which have been sliced (I use small button mushrooms but you can use brown mushrooms) 250g of cream cheese (make sure it is cream cheese, not cottage cheese) 30ml sundried tomato pesto (I usually add more and just keep going until it tastes right) parmesan or crumbled feta Cook the penne according to the packet instructions. Then fry the onion and bacon for about two minutes before tossing in the mushrooms and garlic. Fry until done. Mix the pesto with the cream cheese (as I said keep going until it tastes right). Add cream cheese mixture to bacon mixture and then add to the pasta. Stir as to coat the pasta and serve with either the parmesan or feta sprinkled lightly on the top.
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Post by Aqualung on Apr 1, 2009 20:20:05 GMT -5
Here is something I have to try: Ice cream "bread"
Take 2 cups of melted ice cream (any flavor), and 1.5 cups self rising flour or 1.5 tsp baking powder, 3/4 tsp salt and enough flour to equal 1.5 cups. Mix and put into greased loaf pan. Bake at 350*F for ~40 minutes (till toothpick comes out clean).
...I'm thinking chocolate ice cream + white chocolate chips or peanut butter chips. Or both!! NOM!
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Post by Sandafluffoid on Apr 2, 2009 11:28:26 GMT -5
Sandafluffoid's Appalling Brown Slurry
First of you chop up some onions, I normally do 1 large or 3 mediums, and put them in a metal casserole with some olive oil. Fry the onions until they start to go nice and transparent, and whilst you're doing that chop up some peppers and throw them in there too.
Once you've got the peppers and the onions fried down, plop in half a jar of curry paste and stir that in, then plop in a packet or two of mince and sir it around until the mince is grey-browney on the outside, then add in a jar of pasata and simmer it for about an hour.
Sandafluffoid's horrible brown sludge taste's great in pastries, with rice, pasta or spaghetti or even just on a plate.
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adoylelb90815
Full Member
I'm the feminist intellectual fundies warned you about
Posts: 120
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Post by adoylelb90815 on Apr 10, 2009 15:20:56 GMT -5
I have a meatball recipe that's great for parties, and made it for my niece's first birthday last Sunday.
Bag of frozen meatballs 1 bottle of chili sauce 1 small jar of grape jelly squeeze of lemon juice
Mix all ingredients in a crock pot and cook on low for 4 hours, or high for 2 hours, or until done.
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Post by Mira on Apr 11, 2009 23:27:49 GMT -5
I am not much of a cook, but I just experimented with eggs a little.
I cracked an egg into a bowl and stirred it up with a fork Next, I added a little bit of Worcestershire sauce and stirred it in so that the egg was still yellow I put a large dab of butter onto my skillet and let it melt into a pool (Am I the only person who does this with his eggs?) Cooked the egg and scrambled
It was very good, but I wish I added a bit more sauce.
Next I did the same exact thing, but instead I used soy sauce and added it liberally. My eggs were brown, but still yummy. Next time I'll use less soy sauce.
Aren't I such a connoisseur?
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Post by Caitshidhe on Apr 12, 2009 0:09:07 GMT -5
Tuna Salad Pita Sandwiches
You need...
One 6oz can of tuna fish, drained. 2-3 tablespoons of mayo, depending on your taste. One teaspoon of spicy brown mustard. One half-centimetre thick piece of cucumber, diced. Two cherry tomatoes, also diced. Twelve fairly thin slices of cucumber--NOT diced. Two medium pita rounds--about five to six inches in diameter--cut into halves and opened. Black pepper.
Put the tunafish, diced cucumber, and diced tomatoes into a bowl and mash it up all together until the tuna is shredded. Add mayo and mustard, and mix it well. The last thing to add is the black pepper to taste--you can also put in a little red pepper or paprika if you like. Open the pita halves and put three slices of cucumber into each. Divide up the tuna salad into four equal amounts and spoon them into the pita halves.
Have lunch!
Serves two people. Four if everybody just wants half a sandwich.
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Post by MaybeNever on Apr 16, 2009 11:18:49 GMT -5
Burrito Pie
-2 pounds ground beef, lean as possible -1 medium onion, finely chopped -2 teaspoons minced garlic -1-2 cups of corn -1 (2 ounce) can of black olives, sliced -1 (4 ounce) can of diced green chili peppers -1 (10 ounce) can of diced tomatoes with green chile peppers -1 (16 ounce) jar of taco sauce -2 (16 ounce) cans of beans, refried or black (I prefer black beans on account of larger penises) -10 (8 inch) tortillas made of whatever your heart desires; wheat is easy to find, but corn is probably healthier -9 ounces shredded Colby cheese -Any additional veggies you like; bell peppers and jalapenos would go well with this, and some extra tomato doesn't hurt anything either. Finished product tastes great topped with tabasco, cholula, sour cream, Peruvian death ants, most steak sauces (for some reason) or just by itself.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. And you'd damn well better desire it lest you find your beautiful home becoming less beautiful. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly. I suggest letting it cool in the fridge for an hour or two, as before it cools it has the consistency of a thick soup and can be kind of tough to serve in a non-messy fashion. That may not matter to everyone, but some of us believe in good manners.
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Post by Aqualung on Apr 16, 2009 12:27:44 GMT -5
I put a large dab of butter onto my skillet and let it melt into a pool (Am I the only person who does this with his eggs?) No, I fry my eggs in butter. Unless I cook them in the microwave. ^_^
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Post by Aqualung on Apr 19, 2009 12:53:35 GMT -5
OK, here's a couple more.
Cook up a cup of brown rice. Stir in a can of cream of mushroom soup and some broccoli--I use frozen. Cook until the broccoli heats through. Nom.
Aqualung's tiramisu:
ladyfinger cookies strong coffee 8 oz cream cheese, softened 1/3 cup plus a little more powdered sugar 1/2 tsp vanilla 12 oz tub whipped topping cocoa powder
Pour 1/2 cup coffee in a shallow dish. Dip ladyfingers in coffee; arrange in single layer in bottom of the dish you are using. Combine cream cheese, powdered sugar, vanilla, and about 1/4 cup of coffee. Fold in about 2/3 to 3/4 of the whipped cream. Spread half the cream cheese mixture over the layer of laydyfingers. Repeat layers. Sprinkle cocoa powder over the top and refrigerate for an hour. Stuff in face.
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Pyena
Full Member
Just Doing It To Get Attention
Posts: 108
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Post by Pyena on Apr 19, 2009 13:22:15 GMT -5
Here's one of my favorites:
Taco Soup-
2 lbs. ground meat 1 onion 1 pkg. taco seasoning mix 1 pkg. dry ranch dressing 3 cans tomatoes 1-2 cans hominy 1 can kidney beans (or black-eyed peas) 1-2 cans pinto beans 1-2 cans water
Brown ground meat with onion, taco seasoning mix, and ranch dressing.
In large Dutch oven, add the meat mixture to the remaining ingredients. (Or brown the meat in a large cooking pot and add remaining ingredients to pot.)
Simmer till done. Freezes well.
I also have a recipe for salsa, but I don't have any measurements of the ingredients because I usually eyeball it.
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