bouche Posted March 11, 2006 Report Share Posted March 11, 2006 After forgetting numerous times to create this forum, I eventually remembered.I really think this forum would fly really well if the only posts made here were recipes and have a seperate forum for food chat. If it starts getting cluttered, maybe that would be the best way to go. For now, just keep the topics food-related.To keep the forum clean, there will be a moderater that will move non-complying posts to the General forum or just simply delete them.Basically, create the topic title as the recipe name, and then add your recipe in the post with directions. There are tons of recipe sites out there if you need to find a standard format. Here's a basic recipe example: This is also a great place to use the forums LIST markup. There's an icon that looks like a list in the full add post interface.(I randomly picked the following from allrecipes.com)Chicken Coconut CurryINGREDIENTS:6 bone-in chicken breast halves, skinless3 medium carrots, chopped3 stalks celery, chopped2 medium onions, chopped2 tablespoons ground curry powder2 tablespoons all-purpose flour1 tablespoon hot water1 (10 ounce) can coconut milk1/2 cup raisins1/2 cup apples - peeled, cored and shreddedDIRECTIONS: 1. In a large skillet over medium heat, evenly brown the chicken breast halves. Mix in carrots, celery, and onions. Cook and stir until vegetables are tender. 2. In a small bowl, mix the curry powder and flour with hot water. Blend in coconut milk, forming a thick paste. 3. Mix curry powder paste, remaining coconut milk, raisins, and apple into the skillet. Thoroughly coat chicken with the mixture. Cover, and reduce heat. Simmer 30 to 45 minutes, until chicken is no longer pink and juices run clear. Link to comment Share on other sites More sharing options...
M.O.B.E Posted May 25, 2007 Report Share Posted May 25, 2007 So last night I had a whole chicken to cook for dinner. Instead of wasting anything I roasted the carcass on the BBQ while I waited for it to heat up and made a pot of chicken stock. We had 3 bags of the mini carrots in the fridge and from there I ended up back to the soup recipe. Its on the stove simmering right now. I reccommend you add a nice dollop of unsweetened whip cream or sour creme to this soup when you serve it to aerate the flavours and leave a nice velvety texture in your mouth.M.O.B.E's Carrot and Ginger SoupGinger and Carrot Soup4 large peeled diced carrots 1/2 onion diced2 tsp of fresh chopped ginger1-2 Bay leaves1 liter of vegetable broth**salt and pepper to taste1. In a large sauce pan, saute the carrot and the onion and half ginger, until soft.2. Add the stock and bring to a boil.3. Reduce the heat and simmer for 15-20 minutes.4. Puree in a blender and or with a hand blender and add the rest of the ginger. 5. Serve hot. A small spoonful of unsweetened whip cream may be added to the soup when its served to smooth the flavour and texture.** Chicken broth can also be substituted. Link to comment Share on other sites More sharing options...
M.O.B.E Posted May 25, 2007 Report Share Posted May 25, 2007 As I said in the previous post I had a whole chicken to roast lst night. I did take it all apart so as to save cooking time. Anything with bones attached requires almost twice the cooking time. I used the carcass for the soup but the good bits all went into a fantastic grilled/roasted chicken.[color:blue]M.O.B.E.'S Chickty China Chinese Chicken Marinade5-6 TBSP Sesame Oil3-4 TBSP of Canola or Veg Oil ****1 TBSP Coriander seed or 3 TBSP of chopped Cilantro1/2 TBSP of dried mustard.1/4 cup of Soya Sauce. Light or dark doesnt matter3 TBSP of Maple Syrup.Allow to marinade for 24hours if possible if not its still good for an hour.**** DO NOT use Olive Oil. You will taste the olive through the marinade. Any neutral oil will do as long as you make it half and half with the Sesame. Sesame oil has a real low smoke point so be careful it will burn. I also wouldnt use grapeseed oil because it also has a low smoke point.I used my rack to roast this chicken in the BBQ. I used the rack to raise it up from the flame so I could leave the lid closed. I wouldnt reccomend putting the chicken right on the grill and closing the lid. If you dont have a rack cook over medium-low heat to avoid scorching. Link to comment Share on other sites More sharing options...
M.O.B.E Posted May 25, 2007 Report Share Posted May 25, 2007 This a sobet I used in a Chef Battle that I won, I used this rosemary sorbet as intermezzo or palate refresher after Gazpacho. Rosemary Sorbet with Balsamic Glaze2 cups of water1 cup of sugar3 or 4 sprigs of RosemaryLemon juice or zest.1/2 cup of Balsamic Vinegar1. Bring water, sugar, rosemary, lemon zest to a boil, reduce heat and allow to simmer for 1-2 minutes.2. Pour into a baking tray or some kind of flat dish.3. Freeze.4. Score the frozen mixture with a fork to break up the ice crystals after about 25 minutes and freeze again for another 25 minutes.5. Reduce Balsamic Vinegar over medium heat.6. Drizzle the Balsamic Syrup over the Sorbet when just ready to serve.Fruit sorbet is the easiest thing to make in the world. Have fun with it. There really is no rules just dont add booze till after it is frozen or it wont freeze properely[color:blue]Fruit SorbetTo a blender add the following4 cups of chopped fruits of your choosing or berries1 cup of any kind of fruit juice2 cups of Simple Syrup*****zest and juice of half a lemon.Freeze in a cake pan. The more area the liquid takes up the faster it will freeze. Score with a fork or hand blender after 25 min and repeat again after another 25 minutes. Use a fork to break it up before serving.****Simple Syrup1cup of water = 1cup of sugar2cups=2cups etcbring to a boil and then remove from the heat. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted May 25, 2007 Report Share Posted May 25, 2007 Holy fack do I ever love you MOBE. You're a good man. Link to comment Share on other sites More sharing options...
M.O.B.E Posted May 26, 2007 Report Share Posted May 26, 2007 thanks lady Link to comment Share on other sites More sharing options...
meggo Posted May 28, 2007 Report Share Posted May 28, 2007 i'm confused about where the new forum is? Link to comment Share on other sites More sharing options...
jaybone Posted May 5, 2008 Report Share Posted May 5, 2008 (edited) This recipe has been a family favourite for years. Every time I make it people rave about it so I thought I would share the recipe.2 eggs (I usually coddle the eggs- place in hot water for a couple of minutes- for food safety reasons)3 cloves of garlic3 anchovies (or a good squirt of anchovie paste)1 T worchestershire sauce1 splash tabasco2 T lemon juice2 T red wine vinegar1 T dijon1/2 t salt1/2 t pepper3/4 cup E.V.O.O.Blend 'till smooth. Toss with romaine, lots of parm, bacon and croutons.enjoy.*T=Tablespoon*t=teaspoon Edited May 5, 2008 by Guest Link to comment Share on other sites More sharing options...
Ms Zimmy Posted May 5, 2008 Report Share Posted May 5, 2008 pumpkin (squash) coconut soupCook cubed squashput in blender or food processoradd some gingeradd some coconut milk add water if it's too thickadd some peppermmmmmm Link to comment Share on other sites More sharing options...
Ol'Hickster Posted May 5, 2008 Report Share Posted May 5, 2008 This a sobet I used in a Chef Battle that I won, I used this rosemary sorbet as intermezzo or palate refresher after Gazpacho. Holy Fack that sound delicious I think im goin to try that this weekend Link to comment Share on other sites More sharing options...
bradm Posted July 19, 2008 Report Share Posted July 19, 2008 Here's one (with pictures) for chocolate cake in 5 minutes.Aloha,Brad Link to comment Share on other sites More sharing options...
seejay Posted August 2, 2010 Report Share Posted August 2, 2010 hey, that's a neat idea. :thumbup: Link to comment Share on other sites More sharing options...
Low rain Posted September 21, 2010 Report Share Posted September 21, 2010 Just tried this recipe the other day Yum! Thought I would share.Pear and Banana Crisp3 firm ripe pears1 tbsp (15 mL)butter3 tbsp (45 mL) packed brown sugar1/4 tsp cinnamon1 pinch grated nutmeg6 bananas, slicedTopping:3/4 cup(175 mL) all-purpose flour1/2 cup(125 mL) packed brown sugar1/4 cup(50 mL) granulated sugar1/3 cup(75 mL) cold butterPreparation:Peel pears; cut into 1-inch (2.5 cm) cubes. In large skillet, melt butter over medium heat; cook pears, brown sugar, cinnamon and nutmeg, stirring occasionally, until softened and sugar is dissolved, about 5 minutes. Stir in bananas. Divide among six 1-cup (250 mL) ramekins; set aside.Topping: In bowl, combine flour and brown and granulated sugars; using fingers, rub in butter until size of small peas with a few larger pieces. Divide among ramekins; press to make firm. Bake on rimmed baking sheet in 350°F (180°C) oven until bubbly and golden, about 30 minutes. (Make-ahead: Cover and store at room temperature for up to 24 hours. Reheat in 350°F/180°C oven for 10 minutes.)Variation: Add 2 oz (60 g) bittersweet chocolate, finely chopped, to topping. Link to comment Share on other sites More sharing options...
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