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Gobo
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Postby Gobo » Wed Mar 09, 2005 8:31 pm

Now Hiring: One live in cook, must be willing to live in Montreal.

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Postby . » Wed Mar 09, 2005 8:48 pm

Cucumber Salad

2 large cucumbers, sliced thin
2 tsp salt
3 tbsp apple cider vinegar (or any vinegar really)
1 1/2 tsp sugar
1/4 tsp paprika
1/4 tsp pepper
1 clove garlic, minced
1 medium onion, sliced very thin
1 cup sour cream (optional)


Sprinkle salt on cucumbers and place in fridge for an hour or so.
Combine vinegar, sugar, pepper, garlic, and paprika in a bowl. Set aside.
Squeeze cucumbers to remove liquid. Throw away liquid (or drink it, you freak.)
Add vinegar mixture, along with onions and sour cream (if you use it). Put in fridge for a couple hours.


This is the side dish for the next recipe. Yum.

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Postby Gobo » Wed Mar 09, 2005 8:49 pm

Ok... job offer rescinded.

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Postby . » Wed Mar 09, 2005 8:54 pm

Okay, because I am a vegan this recipe is a main course for me. It may not be for anyone else.

Haluska

1/2 med cabbage - coarsely shredded
2 onions - sliced thin
1/2 cup bacon grease or real butter
1 lb bag of kluski noodles (extra wide egg noodles) - cooked
2 tsp paprika
1 tsp seasoning salt
1 tsp celery salt
1/2 tsp pepper

Over medium-high heat in a large skillet, saute cabbage and onion in the butter/grease until tender. Cover and cook for 10 minutes or so.
Stir in seasonings and noodles. Cook until warm throughout.

For the meat eaters in here (everyone but me), try adding kielbasa or some other spicy sausage when you saute the cabbage and onion.

And a small note on the noodles, the frozen type works better than the dry, but either work.

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Postby . » Wed Mar 09, 2005 8:55 pm

Gobo wrote:Ok... job offer rescinded.

You can starve, pal. I'll be eating well.

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Gobo
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Postby Gobo » Wed Mar 09, 2005 8:56 pm

Your baking seems pretty awesome though... how about live in baker?

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Postby . » Wed Mar 09, 2005 8:59 pm

I think being a baker at one point helped out my baking skills. Imagine that.

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Gobo
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Postby Gobo » Wed Mar 09, 2005 9:02 pm

I've always liked baking more than cooking.

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Postby Bag of Ass » Wed Mar 09, 2005 9:02 pm

"...of the day."

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Postby . » Wed Mar 09, 2005 9:08 pm

And what are you suggesting, my dear BoA?

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Dynagrip
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Postby Dynagrip » Wed Mar 09, 2005 10:49 pm

That you do not fail to heed lack of interest like some other posters around here.
Last edited by Dynagrip on Wed Mar 09, 2005 11:14 pm, edited 1 time in total.

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Postby Bunyip » Wed Mar 09, 2005 11:03 pm

Oh man them cheddar biscuits sound awesome

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Postby . » Fri Mar 11, 2005 6:16 pm

Spiced Chicken

6 tbsp peanut oil
2 tsp minced peeled fresh ginger
2 tbsp minced garlic
4 tsp grated lemon peel
4 tsp soy sauce
1/2 tsp ground turmeric
2 skinless boneless chicken breast halves


Prepare barbecue (medium-high heat). Whisk first 6 ingredients in 9-inch pie dish to blend. Transfer 1/4 cup spiced oil to small bowl and reserve. Place chicken in mixture in pie dish; turn to coat. Grill until cooked through, about 6 minutes per side. Serve with reserved spiced oil.



All sorts of meat can be cooked with this recipe. Also, soaking the chicken/meat in the oil mixture adds a little more flavour.

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Postby . » Fri Nov 18, 2005 8:24 pm

Peanut Butter Pie

1 1/2 cups heavy whipping cream
1/4 cup sugar
8 ounces cream cheese
1 cup crunchy peanut butter
1 cup confectioners' sugar
1 graham cracker crust, store-bought or premade

Whip cream with 1/4 cup sugar. Mix all other ingredients until smooth and fold in whipped cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving.
............................

Crab Cakes

8 oz. crab meat
1 egg
1 tsp. Worcestershire sauce
1/8 tsp dry mustard
1 Tbs. mayonnaise
1/2 tsp lemon juice
1 1/2 tsp mustard
1 1/2 tsp melted butter
1/2 tsp parsley
1/2 tsp salt
1/2 tsp black pepper
1/4 cup bread crumbs

Mix all ingredients except crab meat. Fold in crab meat. Shape into cake patties. Pan fry.
........................

Chicken Pot Pie

Filling:
1/4 cup butter
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped baby carrots
1/2 cup flour
2 tsp sugar
1 tsp salt
1 tsp basil
1/2 tsp black pepper
4 cups chicken broth
1 1/2 cup frozen peas
4 cups cubed, cooked chicken
Dough:
2 cups buttermilk baking mix
2 tsp basil
2/3 cup milk

Preheat oven to 350. In a medium size skillet, melt the butter over mediom high heat and saute garlic, onion, celery, and carrots. Add the flour, sugar, salt, 1 tsp basil, pepper, and broth and bring to boil. Cook for one minute, stirring. Reduce heat, add peas and simmer for 5 minutes, still stirring. Stir in the chicken, mix all together and pour mixture in to greased 9 by 13 baking dish. To make the biscuit topping: combine biscuit mix and 2 tsp basil. Stir in milk until it forms a dough. Divide dough into 6 to 8 balls. Flatter each ball. Place these discs of dough on top of your chicken mixture. Bake uncovered for 30 minutes. Cover and bake for 10 additional minutes.
.............................

Squash Casserole

2 lbs yellow squash (slice in to 1/4 inch slices)
1 medium onion (diced)
1 stick of butter (cut in to chunks)
2 beaten eggs
1 cup shredded cheese
1 cup milk
2 Tbsp sugar
15 saltine crackers (crushed)
1/2 tsp black pepper
1/8 tsp red pepper

Cook squash, onion and salt in water until tender. Do not overcook. Drain. Add all other ingredients, reserving 1/2 stick butter and 5 saltines. Mix well and put in 2 quart casserole pan that has been lightly greased. Put the 5 crushed crackers over the top, and dot the remaining butter around the top. Bake at 300 for an hour.
.............................

Broccoli Cornbread

2 pkgs Jiffy cornbread mix
4 eggs
1 small container cottage cheese (partially drained)
1 10oz package of broccoli (thawed and drained)
1 med onion, diced
2 Tbsp jalapenos (optional)
1 1/2 sticks butter, melted

Combien above ingredients except for butter. Pour butter over mixture, do not stir. Pour everything into 9 by 13 cake pan. Bake at 350 for 45-60 minutes. Should be firm when done.
..................................

Banana Pudding

1 large box instant vanilla pudding
1 small box instant vanilla pudding
4 cups milk
1 can sweetened condensed milk
12 oz container of cool whip
5-6 bananas
1 box Vanilla wafers

Combine both boxes of pudding mix with milk, and add condensed milk. Blend well. Add Cool Whip, blend well. In 9x13 glass pan, layer the bottom and sides with vanilla wafers. Cut the bananas in slices over the vanilla wafers. Pour the pudding mixture over the top. Crumble a handful of remaining Vanilla wafers and sprinkle all over the top. Refrigerate.
...................................

Potato Casserole

32 oz cubed hash brown pototoes
2 Tbsp chopped onion
2 cans cream of chicken soup
1/2 tsp pepper
16 oz sour cream
2 cups grated sharp cheddar cheese

Thaw potatoes. Stir all ingredients. Pour in to lightly greased, 2-3 quart casserole dish. Bake at 350 for 30-40 minutes.

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Postby SporkAndrew » Sat Nov 19, 2005 1:29 pm

. wrote:Peanut Butter Pie


This sounds so awesome... If I wasn't so poor I'd try it.

...And if I knew what the English equivalent of a graham cracker base was.

What happened to the ol' Vegan thing, though?

:rotate:

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Postby . » Sat Nov 19, 2005 3:49 pm

I'm still vegan, but putting up only those recipes would be even less popular.

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Postby SporkAndrew » Sat Nov 19, 2005 4:12 pm

Oh yeah, good point. There's only so many things you can do with lentils...

Do you think a graham cracker base is the same as crushed digestive biscuits..? Like a ghetto cheesecake base?

:rotate:

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Gobo
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Postby Gobo » Sat Nov 19, 2005 4:20 pm

Digestives != Graham Crackers

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Postby . » Sat Nov 19, 2005 4:29 pm

You could probably use any type of semi-sweet whole wheat cracker/cookie/biscuit.

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Postby Jimbo Salvatore » Tue Dec 06, 2005 6:38 pm

Gobo wrote:Digestives != Graham Crackers

If I recall, digestives are not too far off from Graham Crackers. Just a little more wheaty and possibly a touch salty. But I can imagine a crushed digestive crust working out okay for that recipe.


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