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Hobbies, Crafts, Books, Cars & Relaxation Discuss Some Great Recipes - Add Yours at the General Discussion; Ok, Lollie one for you dear: Instant Russian Tea 1 tsp cinnamon 1/2 tsp ground cloves 1 cup Tang 1/2 ...

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Old 12-30-2012, 11:00 PM
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Default Re: Some Great Recipes - Add Yours

Ok, Lollie one for you dear:

Instant Russian Tea

1 tsp cinnamon
1/2 tsp ground cloves
1 cup Tang
1/2 cup instant tea w/ sugar & lemon.
3/4 c sugar or splenda

Mix- put 2 tsp in 1 cup boiling water.

Note: Optional 1/4 tsp ginger.
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Old 12-30-2012, 11:05 PM
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Default Re: Some Great Recipes - Add Yours

Quote:
Originally Posted by loboloco View Post
Ok, Lollie one for you dear:

Instant Russian Tea

1 tsp cinnamon
1/2 tsp ground cloves
1 cup Tang
1/2 cup instant tea w/ sugar & lemon.
3/4 c sugar or splenda

Mix- put 2 tsp in 1 cup boiling water.

Note: Optional 1/4 tsp ginger.
Thank you Jeff!
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Old 01-01-2013, 11:38 AM
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Default Re: Some Great Recipes - Add Yours

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Originally Posted by Awahso View Post
Take a pound of chopped, diced, or sliced, (not solid), ground beef and fry it in a pan with just a touch of olive oil. At the same time, boil some water. Half way through the beef being cooked, turn down the temperature slightly and place a cover or pan lid 3/4s of the way over. At this point place the rice in and slow cook. Place a lid over it and steam the rice.

Once the rice is ready and the beef is near finished, pour the rice in the pan and scatter it through. Add salt, pepper, 2 tsps of butter and toss it. Take soy sauce and pour over the pan. Start with the outside in a complete circle than gradually add some in the center. Scatter parsley through out the dish (toss and add more throughout so it is thorough). Optionally, you can also add hot sauce to it. Personally, I like to use Texas Pete or Frank's. Add a slight bit and just like before, turn it and flip it thoroughly.

Once the beef looks complete (based on how well done you like it), turn down the heat to the minimum setting and place the lid fully over it. After a minute or so, turn the heat off and let the steam fill the pan.

Dish it out when it is ready. You now have pan fried parsley soy hot chicken and rice

It is amazing.
I got creative one day, and quite by accident discovered that if you brown white rice over high heat in a little oil, then add the water and let simmer for apx 15 minutes, you end up with a slightly nutty flavor and the rice does NOT stick together!
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Old 02-01-2013, 10:16 AM
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Default Re: Some Great Recipes - Add Yours

This was so ****ing good, I thought I'd post the recipe here. I served it over basmati rice.

Salmon w/coconut sauce

Ingredients

4 tablespoons coconut oil, divided
1 tablespoon finely chopped ginger
1 teaspoon fennel seeds
1 teaspoon cardamom seeds
1 teaspoon brown mustard seeds

1 tablespoon ground coriander, plus 1/2 teaspoon to season salmon
1/4 cup to 1/2 cup chopped tomatoes
1 cup coconut milk
Pinch salt and freshly ground pepper
2 (6-ounce) salmon fillets



Directions

For the sauce:
Put 2 tablespoons coconut oil into a large skillet over low-med heat and then add ginger. Saute for 30 seconds and then the fennel seeds, cardamom seeds, brown mustard, seeds and ground coriander; cook for 10 seconds. Add the tomatoes and cook for 3 minutes, stirring well. Pour in the coconut milk and simmer for about 15 minutes, until sauce is thickened. Taste for seasoning and add salt and pepper, if necessary.

For the salmon:
Heat the remaining 2 tablespoons coconut oil in a nonstick skillet over medium-high heat. When it is hot, season the salmon fillets with 1/2 teaspoon ground coriander and a pinch of salt and pepper and then sear them on each side for 7 to 8 minutes, until they are just cooked through. Put the salmon on a plate and ladle some sauce over it.
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Old 02-01-2013, 10:36 AM
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Default Re: Some Great Recipes - Add Yours

Marsala Sauce

3 tablespoons olive oil
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/2 pound mushrooms, sliced
3 tablespoons flour
1/2 cup Marsala wine
1 1/2 cups beef or chicken stock
Salt and pepper, to taste

Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

After talking to my co-worker who's a trained chef, he said that if you're going to make this with meat, then change the recipe so that you're coating the meat in the flour when you brown it and then if there's any leftover, add it the veggies. He also suggested substituting shallots for the onions.
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Old 02-01-2013, 10:57 AM
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Default Re: Some Great Recipes - Add Yours

These are simple, and simply wonderful if you like raw onions.

Jame's Beard's Onion Sandwiches

Ingredients

8 slices firm-textured white bread, cut into quarters
8 tablespoons unsalted butter, room temperature
1 large sweet onion, peeled and sliced into paper-thin slices*
Fleur de sel, coarse salt, or sea salt
2 tablespoons mayonnaise
4 tablespoons of finely minced chives or parsley
* Choose from Vidalia, Walla Walla, Maui, Imperial, Carzalia, or Texas Spring sweet onions.

Preparation
Arrange the bread slices next to one another on a flat work surface. Using a glass or an 1-inch round coo0kie cutter, cut out two (2) small rounds from each sandwich; discard trimmings.

Spread each bread circle with 1 tablespoon butter. Place a thin layer of sliced onions over the butter. Lightly season the onions with salt. This is a great place to use your Fleur de sel.

Assemble the sandwiches with remaining bread slices, pressing lightly to make them adhere.

Spread some of the mayonnaise around the outside rim of each sandwich round. Roll the rim of each sandwich in the chives or parsley to coat completely.

Serve immediately or cover and refrigerator for a few hours.

Making Sandwiches Ahead of Time - If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy. Refrigerate until serving time. When ready to serve, remove from refrigerator. Uncover sandwiches only just before serving.

Makes 16 sandwich rounds.
Onion Sandwich Recipe, James Beard Onion Sandwich, How To Make Onion Sandwiches, Appetizer Recipes, Sandwich Recipes


I always make them with thick cut mushrooms sauteed in garlic butter.

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Last edited by Lollie; 02-01-2013 at 11:08 AM..
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Old 02-01-2013, 11:28 AM
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Default Re: Some Great Recipes - Add Yours

Please, can someone give me a tried and tested recipe for hummus that doesn't involve tahini as that is too high in calories. I have tried every combination and still can't get the taste of the top quality shop-bought hummus.
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Old 02-01-2013, 11:38 AM
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Originally Posted by Pretty Flamingo View Post
Please, can someone give me a tried and tested recipe for hummus that doesn't involve tahini as that is too high in calories. I have tried every combination and still can't get the taste of the top quality shop-bought hummus.
You can use just the same recipes as regular hummus and leave out the tahini. You might try different spices too. More or less garlic, maybe roasted garlic. Cumin, paprika, salt and pepper in varied amounts until you get it right. Good thing is, you can just keep adding and mixing and tasting until you get it the way you want it.
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Old 02-01-2013, 11:47 AM
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Originally Posted by rivrrat View Post
You can use just the same recipes as regular hummus and leave out the tahini. You might try different spices too. More or less garlic, maybe roasted garlic. Cumin, paprika, salt and pepper in varied amounts until you get it right. Good thing is, you can just keep adding and mixing and tasting until you get it the way you want it.
I have tried. It had tweaked it etc., and just can't get it right. I am going to have to ask a Greek.
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Old 02-01-2013, 11:52 AM
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Originally Posted by Pretty Flamingo View Post
I have tried. It had tweaked it etc., and just can't get it right. I am going to have to ask a Greek.
It's never going to be exactly the same without the tahini.
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