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 recipes..

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The crow
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PostSubject: recipes..   Thu Aug 20, 2009 11:02 am

put your recipes he if you got anyone from your mum's,wife's or grannys lets here them or any kind that you like and share with us all...


SEAFOOD PASTA.....

i use Tagliatelle or you can use fettuccine its up to you..

you can use alot of types of sea food.
shrimp
king prawns
Mussels
Squid
you can add more or just focus on one type of sea food as for me i add what i listed there into the dish..

fresh mushrooms(your choice)
chopped basil,
parsley.
add a little garlic

first off do your cream then add in your herbs and simmer for about 7-10mins till its about thick then add in your choice of seafood you can add Parmesan cheese or your choice if you like,cook untill sea food has changed colour etc..

then drain your pasta i hope you didn't forget to boil it before hand lol

serve it up and pour your sauce with the seafood over your pasta and enjoy... cheers

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PostSubject: Re: recipes..   Fri Sep 04, 2009 7:45 am

poor man,s goose is comming


surgeon general warning :

you gotta love liver for this recipe !!
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CHERUB
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PostSubject: Re: recipes..   Mon Jun 28, 2010 4:40 pm

Original Recipe Yield 8 crepes

Ingredients

* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup milk
* 1/2 cup water
* 1/4 teaspoon salt
* 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Nutritional Information open nutritional information

Amount Per Serving Calories: 216 | Total Fat: 9.2g | Cholesterol: 123mg
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CHERUB
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PostSubject: Re: recipes..   Mon Jun 28, 2010 6:00 pm

Fried Chicken

*Cook Time: 20 min
*Yield: 3 to 4 servings

Times:
Prep:20 min
--
Cook:20 min
Total:40 min

Ingredients

* 1 broiler/fryer chicken, cut into 8 pieces
* 2 cups low fat buttermilk
* 2 tablespoons kosher salt
* 2 tablespoons Hungarian paprika
* 2 teaspoons garlic powder
* 1 teaspoon cayenne pepper
* Flour, for dredging
* Vegetable shortening, for frying

Directions

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
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CHERUB
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PostSubject: Re: recipes..   Mon Jun 28, 2010 6:02 pm

Curry Chicken Pot Pie

Ingredients

* 4 cups frozen vegetable mix, peas, carrots
* 1 to 2 tablespoons canola oil
* 3 tablespoons butter
* 1 cup chopped onion
* 1 cup chopped celery
* 1 1/2 cups low sodium chicken broth
* 1/2 cup milk
* 3 tablespoons flour
* 1 teaspoon curry powder
* 2 tablespoons dried parsley
* 1 teaspoon salt
* 1/2 teaspoon fresh ground pepper
* 2 cups cubed cooked chicken
* 1 package puff pastry

Directions

Preheat oven to 400 degrees F.

Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.

In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
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CHERUB
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PostSubject: Re: recipes..   Mon Jun 28, 2010 6:05 pm

Good Eats Meatloaf

Ingredients

* 6 ounces garlic-flavored croutons
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 1 teaspoon chili powder
* 1 teaspoon dried thyme
* 1/2 onion, roughly chopped
* 1 carrot, peeled and broken
* 3 whole cloves garlic
* 1/2 red bell pepper
* 18 ounces ground chuck
* 18 ounces ground sirloin
* 1 1/2 teaspoons kosher salt
* 1 egg

For the glaze:

* 1/2 cup catsup
* 1 tablespoon ground cumin
* Dash Worcestershire sauce
* Dash hot pepper sauce
* 1 tablespoon honey

Directions

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
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PostSubject: Re: recipes..   Mon Jun 28, 2010 6:06 pm

Smoked Salmon Appetizer

Ingredients

* 1 cup kosher salt
* 1/2 cup sugar
* 1/2 cup dark brown sugar
* 1 tablespoon crushed black peppercorns
* 2 large salmon fillets or sides, pin bones removed

Directions

In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.

Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.

Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.

Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.

Cook's Note: Trout, mackerel, and bluefish also smoke well.
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PostSubject: Re: recipes..   Mon Jun 28, 2010 6:27 pm

Quaker Choc-Oat-Chip Cookies

Ingredients:
*1 cup (2 sticks) butter, softened
*1-1/4 cups firmly packed brown sugar
*1/2 cup granulated sugar
*2 eggs
*2 tablespoons milk
*2 teaspoons vanilla
*1-3/4 cups all-purpose flour
*1 teaspoon baking soda
*1/2 teaspoon salt (optional)
*2-1/2 cups Quick QUAKER Oats, uncooked
*One 12 Ounce package (2 cups) semi sweet chocolate pieces
*1 cup chopped nits (optional)

Directions: Preheat oven to 375* F. Beat together butter and sugars until creamy. Add eggs, milk and vanilla; beat well. Add Combined flour, baking soda and salt; mix well. Stir in oats, chocolate pieces and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes for a chewy cookie or 12-13 minutes for a crisp cookie. Cool One minute on cookie sheet; remove to ire rack. Cool completely.
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PostSubject: Re: recipes..   Mon Jun 28, 2010 6:30 pm

Clam Chowder

Ingredients

* 3 ounces salt pork, finely diced
* 1 1/2 cups small diced yellow onion
* 6 cups small diced baking potatoes, like russets
* 2 cups milk
* 1 (6.5 ounce) can clams, drained, juice reserved
* 12 Little Neck clams
* Kosher salt and freshly ground pepper
* Chopped fresh parsley, for garnish
* Sour cream, for garnish
* Grape tomatoes, halved, for garnish

Directions

In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper.

In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings.

Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.
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PostSubject: Re: recipes..   Mon Jun 28, 2010 6:44 pm

this is the best fudge Ive ever had.....

In large bowl:
4 pkgs Nestles choc. chips (24 oz)
1 cube butter (salted)
2 tsp. vanilla
2 cups chopped nuts (optional)
One 8 oz. jar hipolite (marshmallow milk)

Put large can evaporated milk and 4-1/2 cups sugar in heavy bottomed sauce pan. Rolling boil (turn down heat after boil achieved; gentle boil) 8-10 minutes. Pour over other mixture. Mix until well blended (you have to mix it in really fast or it hardens!).
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