DIR Return Create A Forum - Home
---------------------------------------------------------
Camelot Fantasies
HTML https://castleknights.createaforum.com
---------------------------------------------------------
*****************************************************
DIR Return to: RED DAHLIA HEALTH & WELLNESS
*****************************************************
#Post#: 4594--------------------------------------------------
Quinnqueens Recipes At a Glance
DIR By: Emma
Date: December 1, 2013, 2:47 pm
---------------------------------------------------------
[move]QUINNQUEENS RECIPES AT A GLANCE QUINNQUEENS RECIPES
AT A GLANCE QUINNQUEENS RECIPES AT A GLANCE
[/move]
[center][URL=
HTML http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/boxer-400_zpsdi4gd4vf.jpg.html][IMG]http://i1322.photobucket.com/albums/u572/spartacus120/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/boxer-400_zpsdi4gd4vf.jpg[/img][/URL]
[/center]
Do you enjoy cooking? If so, then please share some of your
recipes with us. Just don't go incurring not the wrath of Khan's
but the sarcasm of our greatest baron's. :p
Btw, did You Know…
- The French eat more cheese - an average of 45 pounds per
person – than any other country in the world.
- Vichyssoise, a pureed potato soup, was invented in New York
City by a French chef.
- The croissant, a delicate, flaky French pastry, was invented
in Vienna, Austria.
- Brazil’s coffee industry originated with an adulterous affair
between French Guiana’s First Lady and Lieutenant Colonel
Francisco de Melo Palheta. He came to settle a local border
dispute, and he left with smuggled coffee seeds she hid in a
goodbye gift. (lol)
#Post#: 4662--------------------------------------------------
Re: The Art of Cooking
DIR By: Clay Death
Date: December 2, 2013, 1:04 am
---------------------------------------------------------
very interesting story about coffee.
this is going to be a great thread. just wait until we get a few
more folks here.
;D ;D
#Post#: 4686--------------------------------------------------
Re: The Art of Cooking
DIR By: Clay Death
Date: December 2, 2013, 1:13 pm
---------------------------------------------------------
I could use about 3 of these for breakfast:
[URL=
HTML http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/breakfast-1_zpsdd9c5971.png.html][IMG]http://i1322.photobucket.com/albums/u572/spartacus120/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/breakfast-1_zpsdd9c5971.png[/img][/URL]
#Post#: 4687--------------------------------------------------
Re: The Art of Cooking
DIR By: Clay Death
Date: December 2, 2013, 1:14 pm
---------------------------------------------------------
what is your favorite breakfast?
#Post#: 4700--------------------------------------------------
Re: The Art of Cooking
DIR By: Embla
Date: December 2, 2013, 2:34 pm
---------------------------------------------------------
Some spanish people here?
I am having a massive hangup in shellfish this days.
Want to make a special dinner tomorrow.
So I am wondering..when I go to tapas restaurants I always buy
this king prawns which has been in the oven. Does anyone knows
how to make it?
I will make french mussel soup with white wine.
#Post#: 4708--------------------------------------------------
Re: The Art of Cooking
DIR By: Clay Death
Date: December 2, 2013, 3:55 pm
---------------------------------------------------------
I can hardly cook but I will use this thread to learn a little
bit about cooking.
cooking saves money and you can eat so much healthier.
#Post#: 4752--------------------------------------------------
Re: The Art of Cooking
DIR By: Clay Death
Date: December 2, 2013, 7:18 pm
---------------------------------------------------------
Fat-free super chocolate muffins
First you make a prune puree using : 1/13 cups dried and pitted
prunes
6-8 tbsp hot water
1 tsp vanilla essence
Process them in the blender or whatever till you have a puree.
This makes enough for 2 batches of muffins, so freeze half. Now
for the muffins:
1 cup flour
3/4 cup baking cocoa
1 1/2 tsp baking powder
1/2 tsp baking soda
Sift these together, then stir in
3/4 cup white sugar
and make a well in the middle of the mixture
In a separate bowl whisk the prune puree (about 1/2 a cup) with
3 egg whites
2 tsp vanilla essence
I think some water as well, but can't remember how much -will
check
Add the liquids to the flour etc and mix gently till just
combined
Pour into muffin tins and bake at 180-200 celsius till done.
Makes about 12 regular muffins or 24 mini-size. Would probably
make a nice cake too!
#Post#: 4753--------------------------------------------------
Re: The Art of Cooking
DIR By: Clay Death
Date: December 2, 2013, 7:21 pm
---------------------------------------------------------
Butter Chicken:
Ingredients
Spices
½ teaspoon turmeric
½ teaspoon paprika
½ teaspoon nutmeg
½ teaspoon cloves
1 teaspoon cinnamon
1 teaspoon garam masala
2 teaspoons coriander
2 teaspoons cardamom
Main Curry
500g boneless, skinless chicken
200ml whole cream
50ml tomato puree
1 teaspoon cornflour
½ chopped medium onion
3 cloves crushed garlic
1 inch crushed root ginger
3 tablespoons cooking oil
1 teaspoon salt
20ml cold water
Butter Sauce
30g butter
2 teaspoons cornflour
2 tablespoons lemon juice
50ml cold water
Method
Maintain a low-medium heat during the cooking process.
In a thick bottomed saucepan heat the oil and add chopped the
onion, crushed garlic & ginger. Sauté for around 3 minutes until
transparent and beginning to turn golden.
Add the spices together, and put in the saucepan with the onion
mixture for a further minute.
Next, add the tomato puree and the chicken. Cook with the lid
on for 10 minutes before adding the salt. Stir well, and cook
for a further 5 minutes.
Reduce the heat to a minimum and add the cornflour mixed in the
cold water. Stir until the mixture has thickened and then add
the cream. Stir well and bring back up to heat before removing
from the stove.
In another saucepan melt the butter to make the butter sauce.
Add the cornflour mixed with the cold water and stir in briskly
to form a thickened sauce. Take off the heat and add the lemon
juice.
Combine the butter sauce with the curry, and serve on a bed of
rice with chopped coriander if desired.
If your butter sauce goes lumpy, add more cold water and stir
out the lumps.
If you like tonnes of sauce and lots of tomato, add a whole can
of chopped tomatoes instead of the puree.
If you want a low-fat option, use carnation light and creamy
evaporated milk. I just thicken the curry and forget the butter
sauce all together - tastes awesome and has very little calories
(for those fellow Weight Watchers, if you skip the cream and
forget the butter sauce its only the points for the chicken and
the evaporated milk!!)
#Post#: 4754--------------------------------------------------
Re: The Art of Cooking
DIR By: Clay Death
Date: December 2, 2013, 7:22 pm
---------------------------------------------------------
Southern Comfort and Mango sauce
Ingredients:
- 1/2 cup Southern Comfort
- 1 Mango
- 2 Capsicums
- 1 Onion
- 3 Tomatos
- 1/2 cup raw sugar (you could use normal I guess but raw is
all I use nowdays)
- 1 tsp salt
- Olive oil
- Garlic to taste
- Chilli peppers to taste
Method:
1) Peel (if necessary) and chop the mango, capsicums, tomatos
and onions. Set aside, keeping the onion seperate.
2) Chop the chillis and garlic if necessary, cover the bottom
of a large saucepan in oil and chuck them in. Cook for a minute
or two.
3) Add the onion and cook for a few more minutes.
4) Add everything else, bring to the boil and simmer until most
of the southern comfort has boiled away or its reached a
consistency you're happy with.
5) Put it in whatever you're storing it in. If you want a
smooth sauce, blend it first, otherwise it'll be quite chunky,
more of a mango & southern comfort salsa/chutney.
Uses:
Whatever the hell you want. Its sweet, very sweet, but also has
a nice kick to it. My plan (for a fine day) is to use it as a
marinade for a rack of lamb, which I will cook on the barbeque.
Barbequed pork may go well with this, also.
#Post#: 4755--------------------------------------------------
Re: The Art of Cooking
DIR By: Clay Death
Date: December 2, 2013, 7:26 pm
---------------------------------------------------------
Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and
Oregano Ricotta
[URL=
HTML http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/attachment_zps1aad8367.jpg.html][IMG]http://i1322.photobucket.com/albums/u572/spartacus120/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/attachment_zps1aad8367.jpg[/img][/URL]
1/2 pound Italian hot sausage
1 large red onion, cut into 1/4-inch thick slices
2 large yellow pepper, cored, seeded and quartered
2 large red pepper, cored, seeded and quartered
Olive oil
Salt and pepper
1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
1/2 pound grated fontina cheese
1 cup sheep's milk ricotta
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano
Basil Vinaigrette, recipe follows
Preheat a grill.
Grill the sausage on both sides until golden brown and cooked
through, about 10 minutes per side. Brush onions and peppers
with the oil and season with salt and pepper. Grill the onions
and peppers until soft, about 3 to 4 minutes per side. Remove
the sausage from the grill and slice into 1/4-inch thick slices.
Remove the onions, separate into rings, and roughly chop. Remove
the peppers and slice into 1/8-inch thick slices.
Heat grill to high. Brush dough with olive oil, season with
salt and pepper and grill for 2 to 3 minutes or until golden
brown. Turn over and grill for 1 to 2 minutes. Remove from the
grill and place on a flat surface.
Divide the fontina cheese among the 4 pizza rounds. Divide the
sausage, onions and peppers over the cheese. Place the pizza on
the grill, close the cover and grill until the cheese has
melted, about 3 to 4 minutes. To finish in the oven, preheat the
oven to 450 degrees F. Place the pizza on sheet pans and bake
until the cheese has melted, about 5 to 10 minutes.
Mix together the ricotta, extra-virgin olive oil, and oregano
in a small bowl and season with salt and pepper, to taste.
Remove the pizzas from the oven and drizzle with Basil
Vinaigrette. Top with dollops of the ricotta cheese mixture and
let rest for 5 minutes. Slice and serve.
Basil Vinaigrette:
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil
Combine all ingredients and blend until smooth. Adjust
seasoning with salt and pepper, to taste.
*****************************************************
Page 1 of 29
DIR Next Page