#8366
March 17th, 2006 at 04:01 AM
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Official Blabber Mouth
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OP
Official Blabber Mouth
Joined: Mar 2005
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Ok for those who find the most recipes from my I want list they will be entitled to pick several packets of seeds from my personal stash. Right now that's over 100 different varieties of seeds. Does that tell you I am desperate to find these recipes or what lol? Ok Treasure Hunters here is the list: Tempura Wonton Wrappers Fried Wontons Pot Stickers Roasted Garlic Soup Creamy Vegetable Soup White Chicken Chili Lentil Soup Cherry Soup Endive Scallions Mint Salad with yogurt dressing Watercress & Sesame Salad Orange Onion Rosemary Salad Spicy coleslaw White Bean Salad Couscous Salad Sorel Sauce Broccoli Rabe Marinaded Mushrooms Hearts of Palm Salad Spinach Salad with Hot Bacon Dressing Leek Soup pepper Pot Soup Quiche Lorraine Thank you everyone who participates. I almost for got a few. Cocoa Van Succotash Hope I spelled those correctly.
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#8367
March 17th, 2006 at 01:22 PM
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Member
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Member
Joined: Oct 2005
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Okay Tk Here's a few I gottta get up in a few hours and go to work and I'm getting sleepy tomarrow I'll post more TEEHEE Love Them seeds!!! 2 Tempura One for seafood -one for fresh water Seafood 3/4 cup clam broth 1&1/4 cup sake 1/2 tsp sugar 2&1/2 cups sifted flour 2 cups COLD water 2 egg yolks 1/4 cup soysause Mix all ingrediants untill smooth Dip shrimp or seafood of choice deep fry at 350 degrees until golden brown Freshwater southern tempura 3/8 cups flour 1/8 cup cornstarch 1/4 tsp baking powder 1/8 tsp baking soda 1 egg white 1/2 tsp salt 1/2 cup water 1/2 tsp garlic powder 1 tsp dried parsley 1/2 tsp paprika 1/2 tsp cayenne peppermix untill smooth and fry as above
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#8368
March 17th, 2006 at 01:42 PM
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Member
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Member
Joined: Oct 2005
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wonton wrappers
1egg 3/4 tsp salt 2 cups flour 1/3 to 1/2 cup water as needed Lightley beat egg and salt. add 1/4 cup water sift flour into lrg bowl and make well in the middle. add egg and water mixture and stir add remaining water untill it forms into a workable dough. Form into ball and knead for 5 minutes.Roll out on lightly floured surface very thin and cut into 3&1/2" squares. store in Zip lock in fridge or freezer for later use..
Fried wontons
4 dried black mushrooms>>clean and soak in warm water 20 - 30 min. squeeze out excess water and chop fine 1 leaf Bok Choy>>wash and shredd Sqz out excess water 1 diced green onion 1 slice ginger chopped fine to 1/2 tsp 1/2lb ground pork 1 Tbsp.dark soy sauce 1tsp sesame oil 1 tsp sugar pinch of salt 1 egg slightley beaten In a medium bowl combine pork,soysause,sesame oil, sugar and salt add the egg and veggies mix well Place 1 tsp filing in center of wontonwrap fold wonton so that it resembles a nurses hat. (fold in 1/2 then 1/2 again in same direction fold the ends of the first fold towards each other while leaving the second fold ends out) Heat oil to 375 and slide wontons into hot oil a few at a time turning for even brownness remove when golden brown and drain on paper towels or rack.
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#8369
March 17th, 2006 at 01:58 PM
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Member
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Member
Joined: Oct 2005
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pot stickers dumpling dough\ 2 cups flour 1 cup boling water Mix untill soft dough forms and knead for 5 minutes. divide the dough in 1/2 shape each half into a 12"roll and cut each roll in to 1/2" slices roll each slice into 3"circles and place pork mixture into the center. Lift up the edges of cirle and pinch 5 pleates to creat a "pouch" to encase the mixture pinch the top together and repeat using reaming dough and filling FILLING: 8 oz Napa Cabbage(celery cabbage) cut into thin long strips 1 lb lean ground pork 1/4 cup fincely chopped green onions w/ tops 1 TBS white wine 1 tsp cornstarch 1 tsp salt 1 tsp sesame oil dash of white pepperMix ingrediants well Heat a wok or non-stick skillett, put 1 TBL in bottom and leans work or skilllet to oil cover wall and bottom Place 12 dunplings in single layer and fry untill bottoms are golden brown Add 1/2 cup water and Cover to cook 6-7 mintues or untill water is absorbed. repeat with remaining dumplings and serve with dipping sause Dipping sause 1/4 cup soysauce and 1 tsp sesame oil
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#8370
March 17th, 2006 at 02:23 PM
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Member
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Member
Joined: Oct 2005
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Hearts of palm salad 1 can whole hearts of palm 1 small papaya peeled and diced 1 tbls fresh lime juice 3 tsp rasberry vinager 1 1/2 tsp frozen consentrate pinapple juice UNdiluted 1 tsp canola oil dash cayenne pepperCombine in blender and chill untill ready for use spoon 1/2 cup of this vinagrette onto plate cut the heats of palms on the diagonal in to 1/2"pieces and arrange onto vingerette garnish w/ parley serves 2
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#8371
March 17th, 2006 at 02:32 PM
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Member
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Member
Joined: Oct 2005
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water cress and sesame salad 1 bunch water cress remove coarse stem and discard Place watercress in bowl 1 Tbl sesame seeds slightly toasted 1 1/2 white wine vinager 1 1/2 TBSP veg. oil 1/4 tsp asian sesame oil salt and pepper to tast 1/2 cup snow peas(options) Grilled salmon(optional) In small bowl whisk vinager, oils, salt, pepperDrizzle over watercress and toss on 2 tsp toasted sesame seed and flaked salmon
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#8372
March 18th, 2006 at 01:24 AM
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Official Blabber Mouth
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OP
Official Blabber Mouth
Joined: Mar 2005
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angelblossom has earned 7 seed packets so far. The race has barely started. Who else is going to earn seed packets by submitting recipes. lol. Do I sound like an announcer?
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#8373
March 18th, 2006 at 02:46 PM
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Member
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Member
Joined: Aug 2004
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okey dokey I gotta try this since seeds are involved Couscous Salad 2 cups good stock 3/4 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cumin 1/4 teaspoon turmeric 1 cup couscous 1 medium carrot, cut into 1/4 inch dice 1 small red onion, cut into 1/4 inch dice 1 small red bell pepper, cut into 1/4 inch dice 1 small cucumber or zucchini, cut into 1/4 inch dice 1 small Granny Smith apple, cut into 1/4 inch dice 1/3 cup currants or raisins 1-2 cups canned chick peas, rinsed and drained 1/4 cup fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper In a heavy medium saucepan, whisk together the stock, cinnamon, ginger, cumin, and turmeric. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute. Cover the pot tightly, remove from the heat and let stand for 15 minutes. Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool. Then fluff again, rubbing with your fingers to break up any lumps. Add the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss. In a small jar with a lid, shake the remaining 1/2 tablespoon olive oil with the lemon juice, salt and pepper until well mixed. Pour over the salad and toss well. Cover and refrigerate for several hours or up to 3 days. Season with additional salt, pepper and lemon juice to taste before serving
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#8374
March 18th, 2006 at 08:56 PM
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Official Blabber Mouth
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OP
Official Blabber Mouth
Joined: Mar 2005
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And Miss Jamie has entered the race with one seed packet. Way to go Miss Jamie. I look forward to future entries.
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#8375
March 18th, 2006 at 09:21 PM
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Compost Queen!
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Compost Queen!
Joined: Apr 2003
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Tammy, What do you mean by a "Spicy Coleslaw"? Just curious...
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#8376
March 18th, 2006 at 10:27 PM
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Official Blabber Mouth
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OP
Official Blabber Mouth
Joined: Mar 2005
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Well coleslaw can be very bland. I would like a recipe that has some zing to it. That's all. lol I don't express myself that well sometimes.
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#8377
March 19th, 2006 at 02:44 AM
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Compost Queen!
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Compost Queen!
Joined: Apr 2003
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No problem, I wasn't sure if you wanted one with like a hot sauce in it
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#8378
March 19th, 2006 at 07:33 AM
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Member
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Member
Joined: Oct 2005
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okay here's more.... Succotach there are so many kinds of soccotash but here's mine that's easier( ) 1 thick slice of bacon diced and fried crisp 2 cups frozen lima beans- cooked-drained 2 cups frozen corn kernals- cooked-drained 4 tblsp butter 1/4 cup cream 5-7 pearl onions (frozen)cooked-drained 4 tbls chopped pimientos salt and pepper to taste add lima beans to bacon fat and heat, then add corn, and onions and stir, add butter and cream stir on low heat untill melted and blended add salt and pepper and pimientos. serve warm Another one w/ tomatoes /squash succotash 2 ears of corn- remove kernals 2 small summer squash- diced 1/4 to 1/2 yellow or red onion -chopped 1 clove garlic - minced a few spigs of basil chopped 2 TBLS extra virgin olive oil salt and pepperhandful of cherry tomatoes cut in 1/2 Heat oil in large skillet or wok untill almost smokey,,,add onion and garlic first for a minute or two,, then squash for same amount of time, then corn, continue to stir fry until veggies are as tender as you like them,,and are slightly carmelized, season with salt and pepper and add the basil stir a couple of times to incorporate in , then cherry tomatos and stir drizzle over all with 1 tsp olive oil remove from heat and cover for two minutes then toss and serve..
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#8379
March 19th, 2006 at 07:57 AM
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Member
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Member
Joined: Oct 2005
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Spicy coleslaw 2&1/2 cups EACH red and green cabbage shredded 1 cup shredded carrotts 2 Tbls finely sliced green onions 1/2 cup peeled seeded and diced cucumbers set aside with 1 tsp lemon juice drizzled on 2 jalepenos seeded stemmmed and diced 1/4 cup cider vinegar 2 Tbl plus 1&1/2 tsp sugar 3/4 tsp salt 1/2 tsp blk pepper1/2 cup mayo 2 Tblsp sour cream 1&1/2 TBlsp prepared horseradish 1/2 tsp creole or spicy mustard Combine all veg in a large bowl In a smaller bowl combine vinegar, sugar,salt/ pepper,whisk untill sugar is dissolved...Pour over cabbage mixture and toss throughly cover w/plastic wrap and fridge for 20-30 minutes In a small bowl combine mayo, sour cream,horseradish, mustard stir to combine and add to colesalw mix .. refridgerate over night.. In a hurry Spicy Texan Coleslaw 1 (16 oz) pkg coleslaw mix 1 (7oz) can mexican corn-drained 1 cup shredded chedder cheese 1 jelapeno seeded and diced 1 cup ranch style dressing 1Tblsp sugar 1 tsp apple cider vinager 1 tsp garlic powder 1/4 tsp ground cumin 1/4 tsp ground corriander 1/2 cup fresh chopped cilantro 1 Lime-juice In lrg bowl toss together the colesaw mix, corn, cheese,jalopeno,cilantro... In small bowl whisk together ranch dressing, cumin,corriander,garlic powder, vinager, sugar untill welll blended,, pour over cabbage mix and refrid' for 1- 2 hours.
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#8380
March 19th, 2006 at 12:06 PM
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Compost Queen!
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Compost Queen!
Joined: Apr 2003
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Holy cow, she wants them seed packages, reallllllllly bad, doesn't she Tammy??? Waaayyyyyyy to go Diane!!!
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#8381
March 19th, 2006 at 08:53 PM
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Official Blabber Mouth
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OP
Official Blabber Mouth
Joined: Mar 2005
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Thankyou Diane. Lets see you are up to 11 seed packages. Keep on trucking. Only another 16 recipes to find and I've got my entire list covered. I'm making a cookbook for the young ladies of our church. It will include hints and tips about cooking and other ways to make life easier. I'm excited about the project.
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#8382
March 19th, 2006 at 10:53 PM
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Member
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Member
Joined: Oct 2005
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TK I have lots of hints and tips from when I made cook books for my daughters includings differents types of vinegars and choosing the right one, cooking wines, salts . meal planners.. meats and sides dishes that go with them.. also best medicines from the kitchen like adolf meat tenderizer, oatmeal, crisco. black tea etc. I have lots of things if you want copies of any of these let me know and I'll be happy to send to you!!
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#8383
March 20th, 2006 at 12:19 AM
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Member
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Member
Joined: Oct 2005
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#8384
March 20th, 2006 at 01:43 AM
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Compost Queen!
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Compost Queen!
Joined: Apr 2003
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#8385
March 20th, 2006 at 02:47 AM
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Member
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Member
Joined: Oct 2005
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#8386
March 20th, 2006 at 12:48 PM
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Member
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Member
Joined: Jul 2005
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I found this recipe on the web Tammy...Maybe you can use it???? I am interested in the Orange Onion Rosemary salad..sounds yummy and this might be close????
Tangerine-Rosemary Salad 1/2 cup fresh tangerine juice or orange juice 1/2 tsp. minced rosemary 1/2 small shallot, minced 1/4 C + 2 Tbl. Extra Virgin Olive oil 2 Tbl. Champagne vinegar 2 large tangerines or oranges 2 tsp. honey 4 cups (packed) mixed tender greens
Combine juice, shallot, vinegar, honey, rosemary and oil. Mix or shake well. Peel tangerines and slice thin. Cut slices into quarters. Wash and dry greens. Add tangerine slices to greens. Mix vinaigrette again and add to greens, mixing gently.
I would probable use Balsamic vinegar
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#8387
March 20th, 2006 at 10:09 PM
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Official Blabber Mouth
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OP
Official Blabber Mouth
Joined: Mar 2005
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Hey Comfrey thanks for joining the treasure hunt. I agree the balsamic vinegar would be best for that recipe.
Angelbloosom, please send me all your special hints and tips. They will go very well with what I've been gathering. We'll have to trade electronic cookbooks when I get mine finished.
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#8388
March 20th, 2006 at 10:44 PM
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Member
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Member
Joined: Sep 2005
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hi tk, here you go pepper pot soup. 1 pound of honeycomb tripe. 5 slices bacon, diced 1/2 cup chopped onion 1/2 cup chopped celery 3 leeks chopped 1 bunch fresh parsley 2 green bell peppers2 quarts beef stock 1/4 tsp dried tyme 1/2 tsp of marjoram 1/2 tsp of ground cloves (optional_) 1/4 tsp red pepper flakes 1 bay leaf 1 tsp black pepper1 large potato2 large carrots diced 4 tablespoon margarine 4 tablespoons of flour place tripe or other meat you have chosen to use in saucepan,cover with water. bring to boil,turn off heat. allow meat to cool a bit in the water, then drain and rinse. cut into 1/4 pieces. in a large heavy kettle, saute bacon until clear, add the onion,celery,leeks,parsley and green peppers, saute until tender. stir in beef stock,thyme,marjoram,cloves,red pepper falkes, and black pepper. bring kettle to a boil and turn down to simmer, cook covered until meat is very tender about 2 hours. add the diced potato and carrots, and cook for 20 minutes. prepare the roux by stirring the flour into the melted butter or margarine, cooking for a moment on the stove. when the soup is done to your liking, stir in the roux, stirring until soup thickens a bit
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#8389
March 20th, 2006 at 10:47 PM
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Member
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Member
Joined: Sep 2005
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leek soup 1 1/2 cups of leeks 1/2 cup of onion 1 clove of garlic, minced 1/4 cup of butter 1 qt of chicken broth 1 cup of eveaporated milk salt and pepper to taste saute leeks and onions & garlic in butter until tender but not colored. add broth, and cover and simmer about 20 mins. puree in a blender or put through a food mill/ add evaporated milk and season to taste
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#8390
March 20th, 2006 at 10:59 PM
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Member
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Member
Joined: Sep 2005
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cherry soup 60 oz canned cherries undrained. 1 cup of claret wine. 1 4 inch cinnamon stick. 1 lemon of juice. 1/4 cup of water. 2 tablespoons cornstarch 1 egg yolk beaten well. in deep 3 quart heat resistant non metallic casserole, combine cherries, cherry liquid,wine, cinnamon, and lemon juice. heat covered in microwave oven about 15 minutes and until liquid comes to a boil. in a small bowl, combine cornstarck, and the 1/4 cup of water, stir into hot cherry mixture. heat uncovered in microwave 6 minutes or until thickened and smooth. pour soup very gradually over egg yolk, stirring, constanly, refridgerate 6 hours or overnight, serve cold
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