On Pacific time
Join Date: May 2004
Location: Moderator's Pub
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I just found these recipes online and thought they looked promising. If anyone gets around to trying any of them, please let us know how they turned out.
Also, if *you* have any cool recipes to share, this is the place. (I think guys who like to cook are SO sexy!!! ) Citrus Salmon with Garlicky Greens From Cooking Light Serve with mashed red-skin potatoes or orzo tossed with olive oil. 2 teaspoons grated orange rind 1/2 cup fresh orange juice (about 1 orange) 1/4 cup low-sodium soy sauce 4 (6-ounce) salmon fillets (about 1 inch thick) Cooking spray 2 teaspoons vegetable oil 1 teaspoon bottled minced garlic 1/2 teaspoon salt 2 (10-ounce) packages fresh spinach (about 20 cups) 1 tablespoon seasoned rice vinegar 2 tablespoons green onions, thinly sliced (optional) Combine first 3 ingredients in a zip-top plastic bag; add salmon. Seal bag; marinate in refrigerator 30 minutes. Preheat oven to 500°. Remove fillets from bag, and discard marinade. Place the fillets, skin sides down, in a shallow roasting pan coated with cooking spray; cook at 500° for 13 minutes or until fish flakes easily when tested with a fork. Heat the oil in a Dutch oven over medium-high heat. Add garlic, salt, and one package of spinach; sauté 1 minute or until spinach wilts. Add remaining spinach, and cook 2 minutes or until the spinach wilts, stirring frequently. Remove from heat; toss with rice vinegar. Arrange 2/3 cup spinach mixture on each of 4 plates; add 1 salmon fillet. Garnish with onions, if desired. Yield: 4 servings NUTRITION PER SERVING CALORIES 272 (42% from fat); FAT 12.6g (sat 2.7g, mono 4.8g, poly 3.9g); PROTEIN 31.8g; CARB 8.6g; FIBER 4.1g; CHOL 65mg; IRON 4.5mg; SODIUM 807mg; CALC 161mg; Katherine Cobbs Cooking Light, MAY 2004 Peppered Rib-Eye Steaks From Southern Living 1997 Hall of Fame 2 1/2 teaspoons freshly ground black pepper 1 tablespoon dried thyme 1 1/2 teaspoons salt 4 1/2 teaspoons garlic powder 1 1/2 teaspoons lemon pepper 1 1/2 teaspoons ground red pepper 1 1/2 teaspoons dried parsley flakes 6 (1 1/2-inch-thick) rib-eye steaks 3 tablespoons olive oil Garnish: fresh thyme sprigs Combine first 7 ingredients. Brush steaks with oil; rub with pepper mixture. Cover and chill 1 hour. Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Garnish, if desired. Yield: 6 servings Southern Living, JUNE 2000 Tequila Shrimp and Citrus From Coastal Living 1 1/2 pounds unpeeled, large fresh shrimp 1/4 cup tequila 2 tablespoons frozen orange juice concentrate, thawed 2 tablespoons fresh lime juice 2 garlic cloves, minced 1 jalapeño, seeded and minced 1/2 teaspoon salt 2 tablespoons chopped fresh cilantro 1 red bell pepper, cut into 1-inch pieces 1 orange, cut into 1/2-inch wedges 1 lime, cut into 1/2-inch wedges Peel shrimp, leaving tails intact, and devein, if desired. Stir together tequila and next 6 ingredients in a large bowl. Add shrimp; cover and chill 30 minutes. Alternately thread shrimp, bell pepper, and orange and lime wedges on 8 (10- to 12-inch) skewers. Grill, covered with lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or until done. Yield: 4 servings Coastal Living, SEPTEMBER 2002 Grilled Corn From Sunset Notes: Grilled corn has been a Sunset standard since the 1930s. 1. Strip husks and silks from 6 ears corn (7 to 8 in.). 2. Prepare barbecue for direct heat. If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat. If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat. When grill is medium-hot (you can hold your hand at grill level only 3 to 4 seconds) lay corn on barbecue and turn ears as needed until hot and speckled with brown, 10 to 12 minutes. 3. Rub corn with lime wedges and sprinkle with salt to taste. Yield: Makes 6 servings NUTRITION PER SERVING CALORIES 108 (13% from fat); FAT 1.5g (sat 0.2g, mono , poly ); PROTEIN 4.1g; CARB 24g; FIBER 4g; CHOL 0.0mg; SODIUM 19mg; Sunset, AUGUST 1998 |
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I shot the sherrif.
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1. Stir pasta into 6 cups boiling water. (for the gourmet, 1tsp. salt is optional)
2. Boil rapidly 4 to 6 minutes or until pasta is tender. 3. Drain. 4. Add 1/4 cup butter, 1/4 cup 2% milk and contents of sauce packet. 5. Mix well. Macaroni and Cheese (spirals of course) Nutritional information: You're eating Mac and Cheese, you obviously don't care. |
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On Pacific time
Join Date: May 2004
Location: Moderator's Pub
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I think macaroni and cheese can be regarded as the staff of life.
I love noodles. Do you ever buy those boxes of Lipton Noodle Soup with Real Chicken Broth? Not bad in winter when you need something fast to warm you up. |
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Hates the Infotainment
Join Date: May 2004
Location: NSA Archives
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I have yet to find the perfect recipe for it, but Past Carbonara is quite drool-worthy IMHO. Just delicious when prepared right. Here are a couple variations:
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Veteran Member
Join Date: May 2004
Location: Promise Land of Trustafarians
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I just put a tuna melt on top of an onion bagel. KISS.
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Yarp
Join Date: May 2004
Location: Road Warrior
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Whole Wheat multigrain bread
Jack Daniels old no. 7 mustard Muenster Cheese(or pepper jack) Avocado SPIKE seasoning Toaster oven combine in logical fashion for open faced melty deliciousness |
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On Pacific time
Join Date: May 2004
Location: Moderator's Pub
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Your sandwich sounds delicious. But do you cook it with the avocado on, or do you put the avocado on after it's cooked? |
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Yarp
Join Date: May 2004
Location: Road Warrior
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Avocado on, I like to have the cheese melt around it.
I mush up the avocado so it's like guac* sprinkle some SPIKE on it, put the cheese on, toast it up, then sprinkle a little more SPIKE on *how I make Guacamole: Avocados SPIKE seasoning Lime Garlic powder Sea Salt sometimes I add a dash of chili powder, but not generally. |
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On Pacific time
Join Date: May 2004
Location: Moderator's Pub
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Your sandwich is creative, healthful and easy. I'd definitely like to try it soon. Thank you for elaborating. |
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Hates the Infotainment
Join Date: May 2004
Location: NSA Archives
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You're certainly welcome... enjoy! Just to be fair though, that 1985 trip to Italy was Byron's, not mine (notice the quotation). One day though, one day. |
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www.stevegongphoto.com
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To try cool recipies one should try going to China. I am constantly surprised at how many fundamentally different dishes exist. It's really quite amazing, We went to a seafood restaurant last week and they had samples of every dish they had out for you to look at and there must have been around 50 different dishes. We went to the same restaurant the other day for the second time and to my surprise not a single dish was the same on display this time. I asked the waitress and she said they change every day of the week, that is just amazing.
And Chinese people seem to eat just about anything. I had raw crab, shark fin soup....a feast's worth of food and it was really quite cheap, and very delicious. Just coming to China for the food is worth it... |
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I shot the sherrif.
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sounds like tasty food, but i'd have steered clear of the shark fin soup. the demand in asia for shark fins is endangering multitudes of shark species.
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www.stevegongphoto.com
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gosh, didn't know that. I think the way Chinese food is eaten makes much more sense, everyone gets to eat every dish, rather than the western one, where each person orders what he wants and only eats his own (that's not community mentality) As a result, un-savvy westerners make the mistake of only ordering his own dish when in a chinese restaurant and several times think it rude if I ate a bit of what he ordered, so I had to explain our ways to him. |
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Finally broke the seal
Join Date: May 2004
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here's my recipes: thuhFreak's mom's chicken cutlets (these are probably similar to most chicken cutlets, but well, what do i know):
this is like one of the only dinner things i know how to make (besides like hamburgers and hotdogs), so i have it a lot more frequently than anything else. actually, i do know how to cook a nice little snack... leary biscuits :smokey::
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Microbial member
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For what it's worth, my family always share dishes at Chinese/Indian/South-East Asians restaurants, except for my mother, who invariably orders Shantung Chicken and eats it all by herself. My partner and I will often do the same thing even at normal, 'western' style restaurants. The fact that this usually means you have to steal off someone else's plate makes it a bit harder to do this for someone you're not really familiar with, unfortunately. Oh: and my recipes: Porridge (per person) 2 cups water 1/2 cup good quality rolled oats (large and thick: at least 5-6mm diameter) Brown sugar/honey/whisky Put cold water in a saucepan, dump in the oats, bring it to a brisk boil for about a minute, and allow to simmer on a very low heat for 15+ minutes, stirring occasionally to stop the skin going manky. Serve with one of brown sugar, honey or whisky, and milk as preferred. Pancakes/crepes People always say that my pancakes are like crepes, so... Plain flour -- about 1 cup per person 1 egg per person Milk Cream Make a well in the flour, stir in enough milk to make a thick paste. Add more milk slowly to thin the paste out without allowing it to become lumpy. Once it is fairly liquid (i.e. not a major effort to stir), add the eggs, one at a time, and stir well. Proceed to progressively add milk until you get something about the consistency of a light unthickened cream. Add cream if you're feeling decadent. Fry at medium/high temperature in a non-stick frying pan... learning to flip them is probably a good idea, because spatulas will often tear the pancake if you've made the batter too thin. Greasing the pan (lightly) is imperative. Last edited by staph : 2004-06-17 at 12:04. |
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On Pacific time
Join Date: May 2004
Location: Moderator's Pub
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Well, staph, what do you put on those crepes/pancakes? Butter and syrup, or other stuff? Do you leave them flat, or roll them up? Cream cheese would be great inside. I'm afraid I love cream cheese in any incarnation conceivable.
The last time I made crepes was with my ex in his beach house at Manhattan Beach (Los Angeles). We made crepes with lobster (in a sauce) inside, and a separate sauce over the top. Turned out unbelievably well - delicate, perfect flavors. A bit of fine wine in the inside sauce, and a small amount of good brandy in the outside sauce. Scallions, cream, lots of lobster. Divine. About your porridge. Just my feeling on the matter, but why not try this for a change: I like stuff with lots of substance and body. I like my oatmeal sort of chunky and with a chewy/almost crunchy texture. With half and half cream on top if I'm feeling especially decadent. To get oral gratification from your oatmeal (ie. chunky/chewy-almost crunchy), use WAY less water. For example, a cup of water and 3/4 cup original oatmeal (NOT the instant kind!!!!!). Barely bring water to boil before adding oatmeal, then stir in, and add more oats to make sure it stays chunky and substantial. Do NOT cook for the full ten minutes - only cook 3 or 4 minutes, in order to keep the oatmeal on the chunky (not soggy/liquidy) side. Most people hate oatmeal because the directions on the box are ALL WRONG!!! (imo) Those directions produce a mushy, slimy substance, with a smooth, rather glutinous texture that is NOT palatable to child or adult. (Just my opinion on the matter.) But chunky, substantial "porridge" with half and half cream, and sugar, is *quite* delectable. Promise me you'll try it at least once, okay staph? |
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Microbial member
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I'm open to being convinced as to the merits of lemon juice and sugar, and I have eaten savoury things on them occasionally (most recently on Shrove Tuesday, actually) Quote:
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For reference, the way I actually eat it is by dumping a pile of something sweet on it (usually honey atm), and then drowning it in soy milk to make a warm, sweet, creamy broth-like substance, with little glutinous blobs floating in it. Quote:
Instant porridge is certainly disgusting. Just yuk. Quote:
10 hours, 15 minutes and counting... |
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Microbial member
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"Vae tibi, non enim invenies misericordiam, sed quod meruisti, judicium"* (Paris, Chronica Maiora, v, p. 491) Actually, I'm at the stage at which I'm cleaning up the footnotes (140 left to check, not as bad as it sounds), building the TOC, and throwing in as many secondary references as I can scrape up on the spot to make it all sound more impressive. I'm bored to tears. It makes porridge seem interesting. *"Woe to you, for you will not find pity, but what you deserve -- damnation" |
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www.stevegongphoto.com
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well you aren't actually stealing off someone else's plate per se because it's really in a pool.
I think even the chinese restaurants not in china serve things a bit in the western way. To me it's more logical to share when you are having many dishes, I'm talking about 8+, the other day at the seafood place we were in 6 people and had 13 dishes. in this case it would be foolish to not share because the goal is so you can try everything and have a bit of everything and i think this greatly improves the eating experience. Having said that, perhaps it's due to less variety or more individual portions that much western cuisine is a 1 person thing. But by no means am I criticising western cuisine...well, maybe English food = sux |
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Veteran Member
Join Date: May 2004
Location: Promise Land of Trustafarians
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I personnally like the whole sharing food deal. You get a bigger variety for a lower price. Except that a lot of Chinese resturants charge an arm and a leg.
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www.stevegongphoto.com
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that's why you should come to china. |
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On Pacific time
Join Date: May 2004
Location: Moderator's Pub
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Here's another one that looks rather delicious.
Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes From Cooking Light Pork tenderloin will also work in this recipe. Steak: 1/4 cup packed dark brown sugar 1/4 cup minced green onions 1/4 cup bourbon 1/4 cup low-sodium soy sauce 1/4 cup Dijon mustard 1/2 teaspoon freshly ground black pepper 1/4 teaspoon Worcestershire sauce 1 (2-pound) flank steak, trimmed Cooking spray 1/2 teaspoon cornstarch Potatoes: 3 pounds small red potatoes 6 garlic cloves, peeled 1/2 cup reduced-fat sour cream 1/3 cup 2% reduced-fat milk 2 1/2 tablespoons butter 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup chopped fresh chives Garnish: 8 fresh chives, cut into 1-inch pieces To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade. Prepare grill. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices. Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly. To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender. Drain. Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired. Yield: 8 servings NUTRITION PER SERVING CALORIES 456 (30% from fat); FAT 15.4g (sat 7.4g, mono 4.9g, poly 0.8g); PROTEIN 29.1g; CARB 45.9g; FIBER 3.7g; CHOL 77mg; IRON 4.8mg; SODIUM 887mg; CALC 84mg; Cooking Light, SEPTEMBER 2002 |
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Veteran Member
Join Date: Jun 2004
Location: Portlandia
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Orange Blossom Salmon
I was playing around in the kitchen tonight and came up with this receipe. It turned out really well, so I thought I'd share it. Ingredients: four salmon fillets 1/3 cup champagne vinegar dressing 1/4 cup melted butter 1 Tbsp. dijon mustard 1 tsp. fresh ground oregano 1 tsp. fresh dill 1/2 tsp. lemon pepper 1/4 tsp. salt 1 Tbsp. orange blossom water Place a 3-quart saute pan over medium heat. Whisk together all ingredients (except for the orange blossom water) and brush onto the salmon fillets. Place the fillets into the heated pan and pour the remaining sauce over them. Cover the pan and cook for 18-20 minutes, depending on the thickness of the fillets. Flip the fillets at the halfway point. About 2-3 minutes before the fillets are done, incorporate the orange blossom water into the sauce. Serves 4. "What a computer is to me is it's the most remarkable tool that we've ever come up with, and it's the equivalent of a bicycle for our minds." - Steve Jobs |
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Banging the Bottom End
Join Date: Jun 2004
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I'm just starting to get into cooking, I prepare our meals twice a week now. My favorite is Flounder prepared like so:
Fresh Flounder Spray pyrex baking dish with Pam. Lay filets in dish. Drizzle lemon juice on filets Drizzle white cooking wine on filets Sprinkle garlic pepper on filets Liberally apply poultry seasoning Optional: dice up some onion and sprinkle on filets Bake at 350 for 20 minutes or filet flakes easily with fork We usually have this with a squash dish that's equally easy. Cut up a zucchini and a yellow squash Place in 2 quart pyrex casserole dish Sprinkle half a package of good seasons salad dressing spice on squash Pour some olive oil over squash Mix up in dish Nuke for 15 minutes (our microwave is weak and doesn't have one of those rotating thingies in it so this may take less time in your microwave) Optional: Sprinkle parmesan cheese over cooked squash, let sit so cheese melts |
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Banging the Bottom End
Join Date: Jun 2004
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Less than Stellar Member
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Shamelessly ripped from everydayfoodmag.com. A great recipe for risotto.
Spring Risotto with Peas and Zucchini Serves 6; Prep time: 1 hour; Total time: 1 hour Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth. 2 cans (14.5 ounces each) reduced-sodium chicken broth 3 tablespoons butter 1 to 2 large zucchini(1 pound), cut into 1/2-inch cubes Coarse salt and ground pepper 1/2 cup finely chopped onion 1 1/2 cups Arborio rice 1/2 cup dry white wine 1 cup frozen peas, thawed 1/2 cup grated Parmesan cheese 1. Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate. 2. Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes. 3. Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total. 4. Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese. |
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Member
Join Date: May 2004
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