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Old January 15th, 2007, 17:01   #31
Elessar
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OMG Opal your trying to clog our Arteries , I love it so Looks very rich and tasty
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Old January 15th, 2007, 17:07   #32
Opal
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Quote:
Originally Posted by Elessar
OMG Opal your trying to clog our Arteries , I love it so Looks very rich and tasty
Well yeah it's definitely not coming with a large "FITNESS" label...
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Old January 15th, 2007, 20:23   #33
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Hmm. I make a nice chicken dish. Take boneless breast of chicken, cover with one slice of ham and two slices of your favorite white cheese. Cook slowly in a fruity white wine (I prefer German like Baccus or Schwartz Katz (sp?). Serve with a small side of angelhair pasta in Marinara Sauce and some good garlic bread. Makes a great candlelight dinner. (What? You don't think I got married and two kids with my looks, do you? lol)
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Old January 15th, 2007, 21:42   #34
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mmmm, Opal that casserole sounds good

It looks sort of intimidating to make though...all those ingridients I'll try to give it a shot.
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Old January 16th, 2007, 13:57   #35
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Actually I don't use so often recipes when I'm cooking. I'm more chaotic in cooking which makes much more fun in my opinion and if the chicken is more than regular tanned... well then you obviously made it to hot in the oven or forgot about the poor chicken

Anyway, one of my favourit dishes is >Schinken-Nudeln<. My mother used to cook it, and we all loved it and couldn't get enough of it

For 4 people:
400g pasta (use the short curled ones)
150g gammon
3-4 eggs
250g sour cream
1 onion
a slice butter
pepper, salt

First you cook the pasta >al dente<. While the pasta is cooking u can prepare the ingredients, cut the onion and gammon in small pieces. After the pasta is done, whisk the eggs and put the sour cream under, season it with pepper and a pinch of salt. Then start tanning the onion with a slice of butter in a pan, put the gammon under the onion. Now you put the pasta in the pan and pour the egg/cream sauce over it, turn the pasta several times around and wait til it is thicken. Ready and enjoy

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Old January 16th, 2007, 16:17   #36
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Creme Brulee

Ingredients:
1 1/2 Quarts whipping cream
15 Egg Yolks
1 1/2 Cups Sugar
2 Vanilla Beans
8 oz Fresh Berries

Directions:
Heat cream in a saucepot with vanilla beans.
Place egg yolks in a mixing bowl with sugar and mix well.
When cream is hot, add a little into the yolks at a time until half of the cream is used. This is called tempering the yolks.
Add the egg mixture back into the pot with the rest of the cream and mix well.
Strain the mixture to remove the vanilla beans and any impurities.
Place the mixture into a 9 x 13 pan and cook in a preheated 400-degree oven.
Cook for about 50 minutes or until the brulee is firm.

To Finish
After the creme brulee is cool, dust the top with sugar.
Place the brulee under the oven broiler and cook until the sugar caramelizes, this doesn't take long so keep a close eye on it.
Top with fresh berries.
Enjoy your Creme Brulee.
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Old January 16th, 2007, 23:55   #37
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Mmmmm. Creme Brulee.... *drool*

Of course, it's more fun to caramelize the sugar with a torch than in the oven...
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Old January 17th, 2007, 00:42   #38
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My wife got me a torch and those little creme brulee bowls for Christmas but most people don't have all the accessories.
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Old January 18th, 2007, 09:11   #39
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WoW! a 9x13 pan?! THat's the hugest creme bruelee I've ever heard of - but creme brulee is one of my FAVORITES - and i'm really a purist - your recipie sounds great! so often when you order it at a restaurant they try to make it fancy with liqueur or chocolate or - who knows what. There's no need - it's so fabulous when it's done simply!
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Old January 19th, 2007, 14:08   #40
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A topic with food? I'm in! All of those recipes look delectable... This dish is one of my favorites whenever the holidays come around and we have family over, or go over their houses. Anyway enough with the jibber-jabber and on to the dish!!

Brailey Bread Pudding
Not sure how common Bread Pudding recipes and such, but this one I know that we've had ever since my Great-Grandmother, and we decided to keep the name of it after my late Grandmother. So here's what you need to do:
(WARNING) NOT for the Healthy Eaters out there.

-What do I need?-
6 Slices of Texas Toast (Or 14-16 slices of regular white bread)
8 Eggs slightly beaten
1 & 1/2 cups of granulated sugar
1 quart of whole milk (4 cups)
1 & 1/2 cups of heavy whipping cream
2 teaspoons of ground cinnamon
2 & 1/2 teaspoons vanilla extract
*1/2 cup of seedless golden raisins (This is optional, I prefer none, but maybe you'll like it)

-What do I do now?-
Cut the bread into 1" cubes (with the crust). Layer the bread in a non-stick or buttered 9"x13" pan. *Cover with raisins (Again Optional). Set aside. Next, place the eggs in a large (3qt-4qt) mixing bowl. Whisk the eggs continuously and add the sugar, milk, cinnamon, cream, and vanilla. Pour the egg mixture evenly over the bread and let it sit for 30-40 minutes. Occasionally gently press down the bread with a fork, or until most of the liquid is absorbed. Bake in preheated 325*F oven 45-55 minutes or until a knife inserted in pudding comes out clean. Once it's done, remove it from the oven and to a cool rack. Cover and refrigerate overnight to allow for absorption of any liquid remaining in the bottom of the pan. Best served the next day. Enjoy! Yields 12-16 servings.
--
So as you can see, this makes a very large amount of it. But... it's worth it and now I want some. Oh and by the way, don't let the description worry you, my Grandmother didn't pass away from this. x)
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Old January 20th, 2007, 09:09   #41
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omg that sounds amazing!

Beqx made a very tasty butternut squash soup today - not sure where he got the recipie tho - i'll try to get him to post it
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Old January 20th, 2007, 10:54   #42
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mmm soup recipes...haven't heard too many of those around here!

if someone has any good hearty soup recipes up their sleeve...I'm looking for something interesting to cook tomorrow
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Last edited by Osiris; January 20th, 2007 at 11:04.
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Old January 20th, 2007, 12:13   #43
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I was inspired by Foo's post, but too lazy to write anything down to take to the supermarket, or to find out what on earth a Yam is .

Mishkin Soup Casserole:

Get some water, 3 laden teaspoons of Chicken Stock power. Chuck in vegetables: Mushrooms (in large chunks), Carrots, Bean Sprouts, Tomatoes and green stuff (lettuce cooks suprisingly well). I added Chinese Five Spice too, but Chicken Stock probably is tasty enough. Wash (rinse) some rice to get rid of the starch, then add it to the mix. Boil until the rice is soft.

It's pretty hard to go wrong. The pleasure is in just messing about with food.
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Old January 20th, 2007, 13:46   #44
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Sweet yam.

Mushrooms is really something I should start using.
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Old January 20th, 2007, 19:22   #45
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right - this picture is a very good representation of a sweet yam (the one on the left)



There are lots of interesting ways to prepare them - but just roasted in the oven like a potato with a little butter is possibly one of the very yummiest.
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