SURRRRRRRRRRRRRRRE...
FLYING jokes...
:eek:
6 hours, 8 minutes...
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gulp
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yikes
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Printable View
SURRRRRRRRRRRRRRRE...
FLYING jokes...
:eek:
6 hours, 8 minutes...
tick
tick
tick
tick
gulp
tick
tick
tick
yikes
tick
tick
tick...
Quote:
Originally posted by jaybird
SURRRRRRRRRRRRRRRE...
FLYING jokes...
:eek:
6 hours, 8 minutes...
tick
tick
tick
tick
gulp
tick
tick
tick
yikes
tick
tick
tick...
:p comedy club :p
Ummm, Fugi? Don't quit your day job...
;)
See ya'll on the flip side.
Hmmm, flip, bad choice of words when you're flying...
:eek:
~fondles her Dramamine lovingly~
Rice Surprise
1 cup rice
Chicken broth
1 cup sour cream
1-1/2 tablespoons Jalapeno pepper, seeded and minced
1-1/2 tablespoons Jalapeno juice
1/3 cup creamy Italian dressing
1 can water chestnuts, drained and sliced
1 pound Monterey Jack cheese, grated
Cook rice according to package directions, substituting chicken broth for water. Combine all ingredients except cheese. Pour one-half of the mixture into a 2 quart casserole; top with one-half of cheese. Repeat layer. Bake uncovered in a 350 degree oven for 30 minutes. (If you like very hot food, you may increase the quantity of Jalapenos.)
SERVES: 8
Todays Recipies
DEVONSHIRE WHITE POT
1 pint cream
4 eggs
Pinch of salt
Ground nutmeg (forget about slicing; whole nutmegs are hard as rocks)
Sugar
1 loaf bread, crust cut off, insides sliced very thin
1/2 c. raisins
Butter
Beat up a pint of cream with four eggs, a little salt, some sliced nutmeg, and a good deal of sugar; then slice very thin, almost the whole of the crum of a penny loaf; put it into a dish; pour the eggs and cream to it; a handful of Smyrna raisins boiled, and a little sweet butter; bake it.
From The Cook's Own Book by "A Boston Housekeeper" (Mrs. N. K. M. Lee), Boston, 1832
:D
BOSTON APPLE PUDDING
18 apples, medium sized
Cinnamon
2 whole cloves
Peel of 1 lemon, yellow part only
Sugar
4 egg yolks
1 egg white
1/4 lb [1 stick] butter
1 tsp. nutmeg
Peel and juice of 1 lemon
Pie crust
Peel one dozen and a half of good apples, take out the cores, cut them small, put into a stewpan that will just hold them, with a little water, a little cinnamon, two cloves, and the peel of a lemon; stew over a slow fire till quite soft, then sweeten with moist sugar, and pass it through a hair sieve; add to it the yolks of four eggs and one white, a quarter of a pound of good butter, half a nutmeg, the peel of a lemon grated, and the juice of one lemon: beat all well together; line the inside of a pie-dish with good puff paste; put in the pudding, and bake half an hour.
From The Cook's Own Book by "A Boston Housekeeper" (Mrs. N. K. M. Lee), Boston, 1832
:D
HAM PODDAGE
Sliced ham
Fried eggs
Mashed potatoes
Browned flour
Sweet cream
Tongue grass [note: I have no idea what this is and suggest you use chives instead]
Fry the ham and eggs as before directed; make some mashed potatoes into cakes the same size as the slices of ham; fry them brown, lay them in a dish with a slice of the ham on each toast, and an egg on each slice of ham. Stir into the gravy a little brown flour and sweet cream; pour it round them, garnish with small bunches of tongue-grass, and eat them warm.
From The Kentucky Housewife by Lettice Bryan, 1839
:p
Spring Rolls
4 cups Chinese cabbage, shredded
4 cups bean sprouts, chopped
1 lb. ground pork
1 Tbsp. fresh ginger, minced
4 cloves garlic, minced
1/2 cup Chinese black mushrooms softened in hot water and chopped
2 Tbsp. rice wine
2 eggs, lightly beaten
20 egg roll wrappers
1 Tbsp. fish sauce
1 8 oz. can water chestnuts, chopped
1 8 oz. can small baby shrimp, chopped
Vegetable oil for deep fat frying
2 Tbsp. soy sauce
Brown ground pork in a skillet until fully cooked and drain fat. Place pork in a large bowl and add cabbage, bean sprouts, ginger, garlic, mushrooms, rice wine, fish sauce, soy sauce, water chestnuts and shrimp. Take egg and pour a little at a time into a hot skillet just covering the bottom. (It is best to use some non-stick spray before pouring the egg in the pan.) When egg is cooked it will form a thin sheet.
Remove egg from pan and chop into small pieces. Repeat process with remaining egg and add to cabbage mixture. The filling is now ready to be put into the egg roll wrappers. Place a tablespoon of mixture in lower one-third of egg roll wrapper and then roll up while folding in sides. Moisten upper edge of wrapper with water and roll to close egg roll. Set egg roll aside and repeat process. Fry egg rolls two or three at a time for two to three minutes in deep fat fryer or deep skillet with very hot oil. Drain on paper towels and serve hot. You may serve with Chinese mustard or duck sauce.
From the directions, this recipe seems like a lot of work but once you make the filling, it is kind of fun to make the spring rolls and the end result is wonderful.
Grilled Thai Beef Salad
Marinade for beef:
1/3 cup soy sauce
1/3 cup rice wine vinegar
2 Tbsp. sesame oil
2 cloves garlic, minced
Combine all ingredients for marinade.
2 lb. top sirloin or round steak
8 green onions, chopped including some of the greens
2 Tbsp. shallots, chopped
2 Tbsp. rice wine vinegar
1/2 cup fresh lime juice
2 tsp. sugar
1 Tbsp. dried red chilies, chopped (You can add more to taste)
2 Tbsp. fish sauce
8 lettuce leaves
1 - 2 cucumbers peeled and sliced
2 tomatoes cut into wedges
1/2 cup cilantro coarsely chopped
Fresh mint sprigs for garnish
Marinate steak for two hours or overnight and grill over charcoal or gas grill until medium rare, allow steak to cool slightly. Slice steak against the grain in very thin slices. Combine green onions, shallots, rice wine vinegar, lime juice, sugar, red chilies and fish sauce together and mix well.
You may need to adjust vinegar, sugar or red chili content according to taste. Place mixture over sliced steak. Meanwhile place lettuce leave, tomatoes, cucumbers and cilantro on a large serving platter. Place beef mixture over salad and garnish with fresh mint. This salad can be served at room temperature.
Thai recipe selections traditionally use fish sauce for flavoring. Fish sauce can be found in most oriental markets. Use sparingly at first until you become familiar with this very pungent sauce. Some people find fish sauce to be a little too strong so be careful. If you cannot find fish sauce then you can use soy sauce as an acceptable, but relatively weak alternative. Egg roll wrappers are usually located in the cold produce section of the market near the bean sprouts, tofu, etc.
Pad Thai
16 oz. rice noodles
1/4 cup vegetable oil
4 cloves garlic, minced
1/2 lb. shrimp, peeled
2 Tbsp. fish sauce
1/4 cup brown sugar
2 eggs, lightly beaten
3 cups bean sprouts
8 green onions, chopped
1/2 cup dry roasted peanut, chopped
Fresh cilantro for garnish
2 limes cut into wedges
Cook rice noodles or soak in hot water according to manufacturers instructions and set aside. Heat oil in a large wok and add garlic, stir fry until brown, add shrimp and cook until pink, add noodles and stir. Reduce heat and add fish sauce and brown sugar. Add eggs and stir fry for 2 minutes. Add bean sprouts, green onions and peanuts and stir fry for 2 more minutes. Place on a serving platter and garnish with cilantro and lime wedges. Squeeze lime juice over mixture and serve at once.
Mango Smoothie
8 cups ripe fresh mangoes cut into chunks
2 and 1/2 cups water
1/4 cup sugar
2 Tbsp. honey
2 tsp. vanilla
6 cups ice cubes
Combine all ingredients in a food processor or a blender. Blend until smooth. Pour into 8 individual glasses and serve at once. Since this recipe serves 8 you may need to make it in 2 separate batches.
Todays Recipies
Cool Tuna Salad
1 Can (9 1/4 Oz.) Tuna packed in water, drained
2/3 Cup Mayonnaise
1/4 Cup Prepared horseradish
1 Stalk Celery, diced
2 Tbsp Parmesan cheese, grated
2 Tbsp Onion, chopped fine
2 Tbsp Sweet pickle relish
2 Medium Tomatos
Slice tops off and core out tamtos to make a cup(remove ribs & seeds)
Mix all remaining ingredients together. Cover and refrigerate for one hour. Serve in a tomato cup
:D
Piselli Alla Napoletana
1 1/2 teaspoons Tomato paste
1/3 cup Water
2 1/2 tablespoons Olive oil (extra virgin)
1/4 cup Coarsely chopped onion
2 1/2 cups Frozen green peas (1 1/2 -- 10-ounce pkgs)
1/4 teaspoon Salt
In a small bowl, combine the tomato paste with the water. Stir to dissolve.
In a heavy, medium, nonreactive saucepan, heat the olive oil over moderate heat.
Add the onion and cook until wilted, about 2 minutes.
Add the peas, salt and the diluted tomato paste and bring to a boil.
Reduce the heat to very low, cover and cook until the peas are very tender, about 15 minutes.
Uncover, increase the heat to high and boil vigorously until almost all the liquid
has evaporated, 3 to 5 minutes. Serve at once
:D
Tequila Lime Pie with Banana Whipped Cream
Crust
1 3/4 cups All-purpose flour
3/4 teaspoon Salt
1/3 cup Chilled solid shortening, cut
5 tablespoons Chilled unsalted butter, cut
7 tablespoons (about) ice water
Filling
10 large Egg yolks
1 cup Sugar
1/2 cup Fresh lime juice
1/2 cup Tequila
2 teaspoons Grated lime peel
1/2 cup (1 stick) unsalted butter, cut
Topping
1 small Very ripe banana (peeled)
1 cup Chilled whipping cream
1 tablespoon Powdered sugar
FOR CRUST: Combine flour and salt in processor.
Add shortening and butter and cut in using on/off turns until mixture
resembles coarse meal.
Using on/off turns, gradually blend in enough water until mixture forms moist clumps.
Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes.
(Can be made 1 day ahead.)
Preheat oven to 350 degrees.
Roll out dough on floured surface to 16-inch round.
Transfer to 9-inch-diameter glass pie dish.
Cut off excess dough, leaving 1/2-inch overhang.
Fold overhang under to form double-thick edge.
Crimp edge decoratively.
Pierce crust all over with fork.
Bake until crust is golden, piercing bottom if crust bubbles, about 35 minutes.
Transfer to rack and cool.
FOR FILLING: Whisk first 5 ingredients in top of double boiler to blend.
Set over simmering water and whisk until custard thickens and registers 170 degrees
on candy thermometer, about 4 minutes.
Remove from water. Add butter and whisk until melted.
Cool slightly. Pour filling into crust.
Refrigerate until filling sets, at least 3 hours or overnight.
FOR TOPPING:
Puree ripe banana in processor.
Using electric mixer, beat cream and sugar in medium bowl to stiff peaks.
Fold banana into cream.
Spoon topping over pie. (Can be prepared 2 hours ahead; refrigerate.)
Cut into wedges and serve.
:D :D
Chilled Watermelon-Mint Soup
4 cups Cubed seeded watermelon, divided
1/3 cup Frozen (thawed) apple juice,from concentrate
1 tablespoon Fresh mint leaves
1/2 teaspoon Ground ginger
1/3 cup Plain nonfat yogurt
Freshly ground pepper (to taste)
Handful of mint sprigs About 6
Dice enough watermelon to measure 1/3 cup; reserve for garnish.
In blender or food processor, process remaining watermelon, apple juice concentrate, mint leaves and ginger until smooth.
Refrigerate, covered, for 1 hour to blend flavors.
Serve in small chilled bowls; garnish with reserved diced watermelon,
dollop of yogurt, pepper and mint sprig.
:D
Todays Recipies
Cold Papaya Soup
1 ea ripe papaya, about 6" long
Sugar, to taste
Fresh lime juice, to taste
Peel the papaya & cut in half. Spoon out the seeds & keep them in a small container in the refrigerator. Cut the papaya into chunks & reduce to a liquid puree in the food processor. Add the sugar & lime juice. If the puree is too thick, stir in a little water, but be very careful that you do not add too much water or you will lose the consistency. Serve in fruit cups with a dab of the reserved seeds in the centre of each serving.
:D
Pear and Cambozola Soup
1/4 cup clarified butter
3 onions, sliced
2 Tablespoons garlic, chopped
8 ripe pears, peeled, cored, and sliced
1 cup white wine
8 cups chicken stock
8 ounces (220 grams) Cambozola (German cheese, soft-ripened, triple cream), rind trimmed away
4 cups heavy cream
1 teaspoon salt
1/2 teaspoon white pepper, finely ground
Garnish: a few chive pieces, crossed, and if it's springtime, one fresh violet per bowl.
In a large soup pot, melt the butter. Stir in onion, garlic, and pears and allow to sweat over medium-high heat until fragrant. Deglaze the pan with the wine, then stir in the chicken stock. Bring to a boil, then reduce heat and simmer for an hour. Chop the cheese and stir in until it is completely melted into the broth. Puree, solids first. Whisk in the cream. Season with salt and pepper. Then chill in the refrigerator until cold.
When ready to serve, stir well, then ladle into bowls.
:D
Cold Peach Soup
4 large ripe peaches, about 2 pounds ,peeled, pitted, and chopped
1/2 of a 10-ounce cantaloupe, peeled, seeded, and chopped
1/2 cup fresh orange juice
1/4 cup dry white wine or unsweetened apple juice
dash cayenne pepper
spoonable sugar substitute to taste
1/4 cup fat-free sour cream
snipped fresh chives for garnish
In a food processor or blender, puree the peaches and melon until smooth. With the food processor running, add the orange juice, wine, and cayenne pepper through the feed tube. Continue to process until smooth.
Transfer mixture to a nonreactive bowl. Taste and add a teaspoon or two of spoonable sugar substitute, if needed, to sweeten to taste. Cover and chill for at least 3 hours before serving.
To serve, stir well and ladle into 6 small soup bowls. Top each serving with a small dollop of sour cream and a sprinkling of chives.
:D
chicken salad
cup uncooked wild rice, preferably true, hand-harvested wild rice
4 cups water
4 cubes chicken bouillon
4 chicken breasts
1 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup green seedless grapes, halved
1 cup red seedless grapes, halved
1 cup celery, diced
1/2 to 3/4 cup mayonnaise
1 1/2 teaspoons wild-rice seasoning (see note)
1 cup cashews or toasted pecans halves
To make rice: In medium saucepan, bring rice, water and chicken bouillon cubes to boil. Turn pot down to simmer, and cook 45 minutes to 1 hour, or until rice is tender. Drain and rinse with cold water. Set aside.
To cook chicken: In large saucepan, cover chicken breasts with water. Add Italian seasoning, garlic salt and pepper. Bring to a boil. Reduce heat and let simmer 15-20 minutes or until meat is cooked through and no longer pink. Drain off excess water. Chop cooked chicken breasts into bite-size pieces and set aside.
To assemble salad: In large bowl, stir together green grapes, red grapes, celery, mayonnaise and wild-rice seasoning. Add wild rice and chicken, tossing to coat. Chill salad 1 hour or more. Just before serving, mix in cashews or pecans. (Nuts absorb moisture and loose crunch if added earlier.) Store any leftovers in refrigerator.
note: Wild-rice seasoning blends can be found in the spice aisle of your local grocery store.
:D
Cafe Americain
CRAB CAKES
1 lb. crabmeat
2 egg yolks
1/4 cup chopped onion
1/2 cup Italian bread crumbs
3 Tbls. mayonnaise
1 Tbls. prepared mustard
1 Tbls. chopped parsley
1 Tbls. lemon juice
dash of worcestershire sauce
Mix egg yolks, onion, mayonnaise, mustard, parsley and lemon juice. Add crabmeat and a dash of worcestershire sauce. Slowly add bread crumbs till slightly thick. Patty crab cakes the size of a silver dollar. Saute for 3 minutes on each side. Place crab cakes on plate and ladle sweet pepper corn sauce on top.
SWEET PEPPER CORN SAUCE
2 cups whipping cream
1/2 cup yellow corn
1 yellow bell pepper, diced small
1 red bell pepper, diced small
1 green bell pepper, diced small
1 cup maple syrup
2 jalapenos, seeded and diced small
1/2 cup chopped basil
1/4 cup of blonde roux (butter and masa harina flour)
Reduce cream in saucepan for 10 minutes. Add corn, bell peppers, jalapenos, syrup and basil. Put roux in to thicken the sauce. Reduce for 10 more minutes.
STUFFED CHICKEN WITH SHRIMP & BRANDY SAUCE
Step 1: Spinach Stuffing
1 can spinach
1/2 cup heavy cream
1 tsp. thyme
1 tsp. cayenne pepper
1 tsp. oregano
1 tsp. garlic powder
1 Tbls. lemon pepper
1/2 cup white wine
1/2 cup bread crumbs
Heat spinach and cream in saucepan. Add seasoning and white wine. Finish with bread crumbs.
Step 2: Brandy Sauce
1 Tbls. whole black peppercorns
1 Tbls. tarragon leaves
1 Tbls. chopped garlic
1 Tbls. tomato paste
2 oz. Brandy
2 cups heavy cream
salt and pepper to taste
Combine whole black peppercorns, tarragon leaves, chopped garlic, tomato paste and Brandy in a small saucepan. Flame the Brandy. Finish with cream, salt and pepper to taste. Reduce for 10 minutes.
Step 3:
9 shrimp, butterfly and saute
4 - 8 oz. boneless, skinless chicken breasts
4 slices mozzarella cheese
4 slices Swiss cheese
Flatten chicken. Place mozzarella and Swiss cheese slices on one side of chicken and spinach stuffing on the other side. Fold the chicken together tightly. Sear chicken in oil on each side. Finish cooking in the oven. Place the stuffed chicken breast on plate and top with sauteed shrimp. Ladle Brandy sauce on top.
CREAM OF CRAB AND BROCCOLI SOUP
1/2 cup onion, diced
1/4 cup green bell pepper, diced
1/4 cup celery, diced
1 oz. basil
1 Tbls. chopped garlic
1/4 lb. butter
1 quart milk
1 quart heavy cream
4 heads broccoli, sliced thin
1 lb. crabmeat (backfin)
1 tsp. cayenne pepper
1 tsp. white pepper
salt to taste
Melt butter in soup pot, add onion, bell pepper, celery and garlic and saute for 5 minutes. Turn heat to low, add flour to make roux. Blend in milk and cream, mix well. Add cayenne pepper, white pepper and salt to taste. When slightly thick, add broccoli and crabmeat. Simmer for 10 minutes.
BOW-TIE CRAWFISH WITH ITALIAN SAUSAGE AND SPINACH
1 lb. bow-tie pasta (cooked and drained)
1 lb. crawfish tails
2 cups fresh spinach
1 cup Italian sausage
2 cups heavy cream
1/2 cup Parmesan cheese
salt and pepper to taste
Saute Italian sausage for 5 minutes. Add cream, reduce heat and cook till slightly thick. Add crawfish and spinach. Season with salt and pepper to taste. Toss bow-tie in sauce. Put in pasta bowl and sprinkle with Parmesan cheese.
:DQuote:
Originally posted by Jolie Rouge
Kai - I could not locate your thread, so I started you a new one. Maybe others will post some here for us too ((hint, hint...))
Desserts: Brown Sugar Chews
1 egg white
1 cup brown sugar
1 tablespoon flour
Pinch of salt
3/4 cup pecans, chopped
Beat egg white until stiff froth;
add brown sugar and continue beating.
Stir in flour and salt.
Fold in pecans.
Drop by small teaspoons on buttered cookie sheet and bake at 325 degrees for 10 minutes.
Partly cool before removing from cookie sheet.
YIELD: 36 cookies
Girl, YUM!!!! I printed this out and made em!!! WHOA!!! My brat children thank you!
:)
I haven't made these in a while ....