ROFLOriginally Posted by kassetra
ROFLOriginally Posted by kassetra
Sylvia: Look at what you've done to him!
Christof: I have given Truman the chance to lead a normal life. The world, the place you live in, is the sick place.
Miracle on 34th Street Cookies
Ingredient List:
2 C. Butter
4 C. Flour
2 tsp. Baking Soda
2 C. Sugar
5 C. Oatmeal, blended
24 oz. Dark or Bittersweet Chocolate Chips
2 C. Brown Sugar
1 tsp. Salt
8 oz. Dark Chocolate Candy Bar, grated
4 Eggs
2 tsp. Baking Powder
2 tsp. Vanilla (Mexican is best)
3 C. Chopped Hazelnuts
Steps:
Measure oatmeal and blend in a blender to a find powder. Cream butter and both sugars; add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and baking soda, blend in butter-sugar mix. Add chocolate chips, candy bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.
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Coconut Diamonds
Ingredients:
1 (15 oz) Carton Part-Skim Ricotta Cheese
1 1/2 C Nonfat Instant Dry Milk Powder
1 3/4 C Sugar
1 1/2 C Unsweetened Shredded Dried Coconut
Steps:
Grease an 8-inch square pan. Set aside.
In a large, nonstick frying pan, heat the ricotta cheese over medium heat. Add the milk powder and stir to mix thoroughly. Cook until most of the liquid is evaporated, 12 to 15 minutes. Stir frequently to prevent sticking or burning on the bottom.
Stir in the sugar. The ricotta cheese mixture will become liquid again. Cook 5 minutes, stirring occasionally. Add the coconut and mix thoroughly. Cook until the mixture is quite thick, 3 to 5 minutes.
Pour the mixture into the greased pan and press the mixture with a spatula. Cut into 1 inch diamond shapes. The mixture sets as it cools. Cool completely before removing from pan.
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Easy Chicken and veggies.
You will need:
1 Chicken breast or thigh for each person eating
1 Small Handful of vegitable #1 (don't use potatoes)
1 Small Handful of vegitable #2 (don't use potatoes)
1 slice of swiss cheese (optional)
1 tablespoon of mustard per breast or thigh
1 genrous squirt of honey per breast or thigh
salt and pepper to taste
1 square of aluminum foil per breast or thigh
A shallow baking dish or cookie sheet with raised edges
Preheat oven to 350f
In the middle of each piece of foil place 1 chicken breast or thigh. Sprinkle with salt and pepper. Put the 2 handfulls of veggies (I like fresh green beans, yellow squash, or mushrooms) on top of the chicken. Fold up foil (but make it easy to open again) and place on cookie sheet or baking dish.
Bake for 30 minutes
Take the honey and the mustard and whip up a honey-mustard sauce. At the 30 minute mark, take the chicken out of the oven, open the package, and put a spoon of the honey-mustard on. If you want cheese, put it on top of the honey mustard.
Re-wrap and bake for 15 minutes.
Fast, easy, minimal dishes to clean up.
Cooking is chemisty and sometimes physics. This technique uses both to gurantee a moist and juicy turkey.
STEP ONE: Brine your turkey overnight (or at least 6 hours).
Salt is a humectant. It attracts water. In your sink or a large tub of some sort, make a brine of 1/3 cup salt for each gallon of water and stick the turkey in it. Through osmosis the salty water will be absorbed into the turkey.
The saltier turkey will retain more moisture as its cooked.
STEP TWO: Chill the breast.
Take the turkey out of the brine and let the excess drain away. For at least 45 minutes, put an icepack (I use bags of frozen peas) over the breast of the turkey.
White meat cooks more quickly than dark meat. If the white meat goes into the the oven colder than the rest of the turkey, it doesn't end up over done and as dry as sawdust.
STEP THREE: Rig a sling.
Using COTTON (not nylon or polyester) twine, rig up some sort of netting/sling underneath the bird, and make sure there are some handles on top.
STEP FOUR: Stuff the bird
Stuffing inside the bird keeps it moist and juicy. If you don't have any left over bread stuffing, then stuff some cut up orange or apple in there.
STEP FIVE: Oil the bird.
Grab the olive oil and brush it on. Makes the skin nice and crispy
STEP SIX: Bird goes in oven
Put the bird in the "normal" way. Shut the door. Do not open for basteing. There is no need to baste the bird.
STEP SEVEN: Half way through the roasting process, flip the bird breast side down.
(Now you know why you rigged a sling with some handles.)
With the breast now face down, all of the juices are now draining down in the breast, so it bastes itself.
STEP EIGHT: Remove from oven and let "rest" 15 minutes before eating.
Flip the bird right side up and carve.
No, this does not make for a picture perfect pretty turkey. But you eat with your mouth, not your eyes, right?
Your turkey will be savory and tender and moist if you do it this way.
Coleslaw.
In the ukraine, and no doubt in many other countries, you can feed a village with cabbage.
1 green cabbage
1 carrot
salt
sugar
lemon juice
1/3 to 1/2 cup corn oil
Cut the cabbage in half. Remove the outer leaf (or two). Shred the cabbage on a madoline or a vegetable shredded by holding the stem part of the cabbage up and the round part of the half-cabbage down. This will help you shred the cabbage without it falling apart.
Grate (not shred) the carrot finely. Add the oil (more is better), a teaspoon of salt and a teaspoon of sugar. Sprinkle a generous amount of lemon juice. A common problem with making colseslaw is that it tastes awful if you use vinegar. The tartness of the lemon compliments the cabbage. Mix vehemently. Taste often and add salt, sugar or lemon to taste.
Let rest for an hour. Tastes best the next day. Use it in hotdogs and hamburgers.
Accompanies any meal.
Variation: Add 1/4 cup mayonaise to make it creamy.
Kalach (Ukranian egg bread - like challah or any other egg bread)
3 eggs
1 teaspoon of yeast
3/4 cup warm water (40 degrees celcius - see above)
pinch of salt
1/4 cup oil
1/4 cup sugar
3 to 5 cups flour
Put the yeast in the warm water while you gather the other ingredients.
Beat the three eggs in a bowl and save a teaspoon of the egg mixture for later. Add three cups of flour to a big bowl along with the egg, sugar, oil and salt. When the yeast is bubbly, add it in too. Knead. If it is crumbly, add water. If it is too sticky, add more flour. The dough should be firmer than your average bread dough to keep its' shape.
Cover the bowl with a damp towel and let the dough rise in a warm place. When it has doubled in size, punch it down and roll it out into three ropes.
Make the ropes less than an inch thick (2.5cm) so that it will cook evenly. Do this on a big surface, you need a lot of room. Use a bit of oil if things are sticky. Your dough should be somewhat stiff, so this should not be a problem.
You should end up with three ropes that are a little less than three feet long (75 cm)
Pinch then together on one end and then braid them.
Take the lowermost rope and place it in between the other two. The middle rope is now the lowest rope, move it into position by bringing it down to where the other rope (lowermost) used to be. Take the topmost rope and place it in between the other two. Take the rope that is now highest and pull it up to it's position as topmost rope. Place the lowermost rope in between the two others. You get the picture...
When you have a long braid, snip the ends off and bring the whle thing together as a circle. Try to join the individual ropes together as best as you can. Place it on an oiled cookie sheet. Take the snipped off bits and form two long strands. Entertwine them together by putting them side-by-side and holding one end while rolling the other end with the palm of your hand. Stretch this out around the bottom of the big braid and join the ends together.
Cover the kalach with a damp towel and let it double in size. (about an hour, maybe less on a hot day) Brush it with the egg mixture. You should have enough to cover it completely. Cook at 350 degrees until it becomes dark brown. Let it cool.
Be very careful. My dog jumps up on the table to eat this. I make this for special occasions and it is embarrasing when guests find the dog with the half of the bread that she could not finish under the table.
Last edited by az; April 7th, 2005 at 01:36 AM.
I made some Ubuntu-bread today.
It is made to be shared!
This is a great and easy recipe if you like to grill and goes well with fresh salsa and grilled corn on the cob.
Mexican Grilled Steak
Ingredients:
2 pounds flank steaks
1/2 cup lime juice
2 tablespoons dry oregano
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon pepper
4 cloves garlic, crushed
Instructions:
Place beef steaks in shallow glass or plastic dish. Mix remaining ingredients and pour over the beef. Cover and refrigerate at least 8 hours, turning occasionally. Set oven control to broil. Cook beef to your liking on prepared barbecue grill. Cut beef in thin strips across the grain of the meat. Serve with tortillas and guacamole if desired.
~Sometimes I doubt your commitment to Sparkle Motion.
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