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Post by _black phoenix_ on Dec 8, 2004 17:52:33 GMT -5
leashs bean-dip
this is the greatest creation of all time!
ingredients: - beans (either home-cooked or refried beans.) - sour cream - avacados for guacamole(if you want.. i dont like it, but others do.) - burrito/taco seasoning mix(old elpasso works just fine mixed into the beans.) - finely grated cheddar cheese - olives - green onions - tomatoes - and whatever other toppings you like. - tortilla/corn chips
instructions: - make a smooth layer of bean mix(make sure its soft!) about a quarter to a third of an inch high. - add a thin layer of sourcream over the beans so that they are no longer showing. - add guacamole if you are using it. - sprinkle finely grated cheese over. - add chopped toppings(olives, green onions, tomatoes, peppers, etc.) to the top layer. - dunk chips into dip and consume!
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Post by littleskinny on Jan 7, 2005 18:03:58 GMT -5
the best garlic bread ever....
steam baby spinach leaves lightly. mix a spoonful of Boursin cheese with two of tomato puree ,and spread inside warm/toasted wholemeal pitta bread. Stuff pitta with spinach and prepare for mouthgasm.
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Post by LORDMORNINGSTAR on Jan 7, 2005 18:05:19 GMT -5
ok, so garlic? where?
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Post by littleskinny on Jan 7, 2005 18:15:46 GMT -5
lol Boursin is garlic and herb soft cheese.
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Post by Aish on Jan 24, 2005 2:45:15 GMT -5
Root Vegetable Latkes
2 1/2 cups grated zucchini 1 cup peeled and shredded potatoes 1 cup shredded carrots 1/2 teaspoon salt 3 eggs, lightly beaten salt to taste freshly ground black pepper 3/4 cup matzo meal 1/2 cup chopped fresh parsley 1/2 cup crumbled feta cheese 1/4 cup vegetable oil
Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.
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Post by Aish on Jan 24, 2005 3:05:56 GMT -5
Oven "Roasted" Vegetables
1 small butternut squash, cubed 2 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed 1 red onion, quartered 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper
Preheat oven to 475 degrees F (245 degrees C). In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
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Post by Aish on Jan 24, 2005 3:13:18 GMT -5
Grape Leaves Aleppo
1 cup uncooked white rice 2 pounds ground lamb 2 (16 ounce) jars grape leaves, drained and rinsed 1 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon ground allspice 6 cloves garlic, sliced 1 cup lemon juice 2 kalamata olives (optional)
Soak rice in cold water, and drain. In a large bowl, mix together the ground lamb, rice, allspice, salt and pepper until well blended. Place about 1 tablespoon of the meat mixture onto the center of each leaf. Fold the leaf over once, turn in the edges on each side, and then roll the leaf closed. Stack the leaf-rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover the rolls, then pour in the lemon juice. Add the olives to the pot for flavoring, if desired. Place a plate on top of the rolls to keep them under water. Bring to a boil, then reduce heat, cover and simmer for 1 hour and 15 minutes. Taste the rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.
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Post by _black phoenix_ on Jan 24, 2005 3:19:05 GMT -5
nanaimo barsa few different types: www.cdkitchen.com/recipes/cat/185/0.shtml the "official" recipe is posted below. ----- Ingredients:***Bottom Layer *** 1/2 cup unsalted butter (European style cultured) 1/4 cup sugar 5 tablespoons cocoa 1 egg beaten 1 1/4 cup graham wafer crumbs 1/2 cup finely chapped almonds 1 cup coconut ***Second Layer *** 1/2 cup unsalted butter 2 tablespoons cream PLUS 2 teaspoons cream 2 tablespoons vanilla custard powder 2 cups icing sugar ***Third Layer *** 4 squares semi-sweet chocolate (1 oz. each) 2 tablespoons unsalted butter Procedure: ***Bottom Layer*** - Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan. ***Second Layer *** - Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer. ***Third Layer *** - Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.
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Post by Aish on Jan 24, 2005 3:21:32 GMT -5
Baklava
1 (16 ounce) package phyllo dough 1 pound chopped nuts 1 cup butter 1 teaspoon ground cinnamon 1 cup water 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup honey
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
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Post by Aish on Jan 27, 2005 18:48:43 GMT -5
Black Bean and Roasted Red pepper Dip
1 pkg taco seasoning 1 can (15ozs) black beans, rinsed and drained 1 jar (7 ozs) roasted red peppers, drained 1 pkg (12 ozs) cream cheese 1 TBSP chopped fresh cilantro 2 tsp fresh lime juice chopped tomato
Combine all ingredients except tomatoes in food processor, mix thoroughly. Top with tomatoes and serve with tortilla or corn chips.
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Post by _black phoenix_ on Jan 27, 2005 19:15:52 GMT -5
mmmm that last one sounds sooo good! ill have to try that out.
cheese ball (dip.. sort of)
ingredients: - package of cream cheese - container of maclarens imperial carefully aged cold pack cheddar - 1/2 clove of garlic - chopped pepers - chopped nuts(pecans or walnuts work well)
instructions: - leave both cheeses out for a few hours to warm up. - mix the two cheeses and garlic until finely blended. - roll mass into a ball. - roll ball over chopped pepers and nuts, covering outside. - eat with crackers!
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Post by Aish on Jan 31, 2005 15:44:28 GMT -5
Waffle Sandwiches
2 whole grain waffles, toasted 1 scoop raspberry icecream
slap together and enjoy! ;D
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Post by Aish on Mar 23, 2005 3:56:11 GMT -5
Guacamole Deviled eggs
INGREDIENTS: 4 whole eggs in the shell 2 avocados - peeled, pitted, and mashed 1 tablespoon chopped cilantro 1 tablespoon minced green onion 2 teaspoons minced seeded jalapeno pepper 2 teaspoons fresh lime juice 1/2 teaspoon salt, or to taste 1 dash hot pepper sauce (e.g. Tabasco™), or to taste 1 teaspoon Worcestershire sauce, or to taste 1 teaspoon Dijon-style prepared mustard 1 pinch paprika
DIRECTIONS: Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Slice eggs in half, and remove yolks to a mixing bowl. In the bowl with the yolks, combine the avocado, cilantro, green onion, and jalapeno. Stir in the lime juice, and season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg white halves. Chill until serving. Sprinkle with paprika just before serving.
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Post by Aish on Mar 28, 2005 18:14:43 GMT -5
Roasted Asparagus and Garlic
INGREDIENTS: 12 cloves garlic 2 tablespoons olive oil 1/4 cup white wine 3 cups diagonally sliced asparagus 6 sprigs fresh thyme
DIRECTIONS: Preheat the oven to 350 degrees F (175 degrees C). Tear off 6 large pieces of foil. Divide garlic, olive oil, wine, asparagus, and thyme and arrange them on each piece of foil. Fold over each foil packet to seal. Place the packets on a baking sheet and roast for 20 to 25 minutes until the asparagus is tender, but still a little crisp. Carefully open packets and serve asparagus with juices poured on top.
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Post by Aish on Mar 29, 2005 14:33:57 GMT -5
ADOBO
4 drumsticks and 4 thighs; about 2 1/2 pounds total 6 garlic cloves 1 tablespoon olive oil 1/2 cup cider vinegar 1/4 cup soy sauce 1 teaspoon black peppercorns 1 Turkish bay leaf or 1/2 California bay leaf 1/2 teaspoon ginger
Pat chicken dry. Coarsely chop garlic. Add olive oil, cider vinegar, soy sauce, peppercorns, bay leaf, and ginger. Cover and refrigerate, allow to marinate for at least 3 hours. Let chicken stand at room temperature 45 minutes before cooking.
Preheat oven to 425 degrees.
Arrange chicken, skin sides up, in 1 layer in a 13- by 9- by 2-inch metal baking pan and pour marinade over it. Bake in middle of oven until cooked through, 30 to 35 minutes. Transfer chicken, skin sides up, to a broiler pan. Pour marinade into a small saucepan and skim fat.
Preheat broiler.
Broil chicken about 4 inches from heat until skin is golden and crisp, 2 to 3 minutes. While chicken is broiling, bring marinade to a boil and discard bay leaves. Serve chicken with sauce, over rice.
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