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Post by Jauhzmynn Enz on Mar 29, 2003 23:38:49 GMT -5
No Emerita, Not yet, sounds interesting. I may try that. :-) In fact all these recipes sound pretty good.
Mynn
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Schph Gochi
Message Board Member
"traveling through hyperspace ain't like dustin' crops boy"
Posts: 9,278
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Post by Schph Gochi on Mar 30, 2003 6:54:05 GMT -5
Em....fried salami? I can hear your arteries hardening all the way here in Illinois!
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Post by Emerita on Mar 30, 2003 10:43:47 GMT -5
yeah .... you are right, that is why I haven't eaten salami in over ten years although I remember how good it tasted..... I just stick to onions, garlic and olive oil now. They are the best for the older body. Onions and Garlic are natural cholesterol reducers and help prevent Colon cancer and olive oil is the best at preventing clogged arteries and makes your skin look younger...... ;D
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Post by Nova Darklighter on Apr 1, 2003 0:11:03 GMT -5
Back when I was a kid, the breakfast of choice on Sunday (when we actually ate breakfast) was Eggs and fried salami, the kosher style, or ocassoinally w/ fried bologna. Love garlic and onions, and no longer eat meat or any other beastie thing, but there are some pretty good "faux" meats out there. Much healthier to eat the veggies. There are some really tasty "vegetarian" cold cuts, my favourite brand is "Yves" they do a prtty good salami, and even pepperoni, which is good on pizza. The funniest thing was the meat that I missed most when I went veg. was HotDogs, there are some very good vegdogs around, so there you go.
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Post by Emerita on Apr 1, 2003 8:38:10 GMT -5
I agree, Man was designed to be vegetarians otherwise our jaw structure would be different with larger canines ;D
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Kaytarn
Message Board Member
The power of the Dark Side is insignificant when compared to the power of the Living Force
Posts: 114
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Post by Kaytarn on Apr 22, 2003 22:57:20 GMT -5
*runs my tounge over my teeth* dunno, I find my teeth really good at ripping meat apart. But I'm slowly becoming more of an oriental eater, so I'm eating a lot less meat, with more vegetables, but, since I'm not in to nuts,and soy doesn't agree with my stomach, I still eat meat, and probably always will. *shrugs* need protien from somewhere
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Niron Kridanik
Message Board Member
Feel the force around you
Posts: 202
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Post by Niron Kridanik on Apr 24, 2003 20:57:50 GMT -5
I'm really surprised this thread hasn't mentioned the "Bantha Rump Stew" recipe from the Holiday Special yet?! In truth, it sounded terrible. And Harvey Korman makes a very ugly woman. As for recipes, I would pass along my family meatball recipe, but I might get disowned!
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Post by Leda EmBorr on Apr 24, 2003 23:20:21 GMT -5
My mother used to make fried bologna when I was little. I did it for my kids just the other day and they loved it. I don't buy cold cuts or hot dogs often so once in a while it's a treat. In my house...soy is the product of choice! (Don't all cringe at once!) Oh, and shrimp too...
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Toba Qaf
Message Board Member
We wouldn't do that if I were us...
Posts: 10
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Post by Toba Qaf on Apr 25, 2003 11:50:57 GMT -5
In my house...soy is the product of choice! (Don't all cringe at once!) ::Cringes::
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Post by JediMistressDragon on May 5, 2003 9:01:26 GMT -5
LOL!!! How about Tofu? I usethings like lean cusine and Healthy Choice, but i admit I try and still do fromscratch hre. I know what we put in our stuff. Hubby is the Wok coker--he made pork fried rice for a 501st barbecue past Saturday. Believe me, it is good! Except pork high on list of allergies for me and my voice goes hoarse. I got him to do chicken fried rice-was great! Here's a pumpkin bread that I've been told seems to taste like carrot raisin muffins--it taste good by itself, or with cream cheese. Good in the morning with a cup of coffee or tea. I might make some for Dragoncon to take--we'll see. JMD Spiced Pumpkin Bread 3/4 cup butter or margarine, softened 4 eggs 2 cups sugar 2/3 cup orange juice 2 Tablesthingys molasses 2 cups canned pumpkin 31/3 cups all-purpose flour 1 teasthingy baking soda 1 teasthingy baking powder 1 teasthingy ground cinnamon 1 teasthingy ground cloves 11/2 teasthingys vanilla extract 1 cup raisins (optional) 1 cup chopped pecans (optional)
Beat butter at medium speed with an electric mixer. Then, gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Add molasses, canned pumpkin and orange juice. In another bowl, combine the flour and the next 5 ingredients. add this to the creamed mixture, mixing until well blended. Stir in the vanilla. You can add raisins and pecans if you wish-this is optional (the bread is great without them!). Sthingy the batter into four 7X31/2X2 inch loaf pans (spray the pans with Pam first). Then bake at 350 degrees for 50 to 55 minutes, or until a wooden pick inserted comes out clean. Cool in the pans for 10 minutes. Remove from pans and let cool completely on a wire rack. Makes 4 loaves.
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Schph Gochi
Message Board Member
"traveling through hyperspace ain't like dustin' crops boy"
Posts: 9,278
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Post by Schph Gochi on May 5, 2003 12:32:22 GMT -5
yummmmmmmmmmmmmm This sounds good.... dare i entertain the notion of cooking? Tofu? I REALLY tried to like tofu...just couldn't do it....
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Post by Leda EmBorr on May 5, 2003 12:49:28 GMT -5
I don't care for tofu either..I did try though. I drink soy milk...and I buy these veggie nugget things that taste really like chicken nuggets... the kids love 'em! They come in buffalo wing flavor too!
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Post by Nova Darklighter on May 18, 2003 19:20:58 GMT -5
Are they the Morningstar farms ones? Tofu tends to taste like the stuff you cook it with, like nice oriental sauces, very good in curry sauce. I usually have it w/ broccoli in garlic sauce or with sauted spinach at the chinese place. Have you ever tried any of the baked flavored tofus, they're really tasty, hot or cold, make good sandwiches, or just good as slices. texture is totally different from tofu to.
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Post by Xana on May 19, 2003 21:32:51 GMT -5
Tofu............ it looks wierd sitting it's strange tofu tubs of water. But if someone else is nice enough to cook it up for me in something good, I'll eat it!
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Post by JediMistressDragon on May 22, 2003 14:15:49 GMT -5
Some more recipes:
Roasted Vegetables Vegetables: 3 red onions, peeled and quartered 3 red-skinned potatoes, unpeeled and quartered 2 medium zucchini, sliced in ½ inch slices 2 yellow bell peppers, seeded and cut in large squares 4 tomatoes, unpeeled and quartered 2 tablesthingys extra virgin olive oil ½ teasthingy sea salt ¼ teasthingy freshly cracked black pepper
Topping: 1-2 tablesthingys extra virgin olive oil 1-2 teasthingys aged balsamic vinegar (over 3 years) ½ teasthingy grated lemon zest 2-3 tablesthingys shaved Parmesan cheese
Preheat oven to 400 degrees. Place all vegetables in a shallow baking dish; drizzle with oil. Sprinkle with salt and pepper. Shake during baking time and bake for 35 to 40 minutes or until edges brown and vegetables are tender. Place in serving dish and drizzle with all topping ingredients.
Cook-Out Roasted Corn 8 ears of freshly picked corn, husks and silks removed 8 pieces of aluminum foil
BUTTER MIXTURE: ½ cup soft butter or margarine 3 tablesthingys minced fresh parsley ¼ teasthingy sea salt 1/8 teasthingy freshly ground black pepper
Place each ear of corn of a piece of foil; top each piece of corn with a tablesthingy of the butter mixture. Seal in foil and bake in a preheated 400-degree oven or over a medium grill for 18-20 minutes depending on size of ears. Serves 8. BUTTER MIXTURE: Mix all ingredients and spread on corn.
ICEBOX CHOCOLATE DESSERT 1 box Nabisco chocolate icebox wafers 16 ounces whipping cream 1 tablesthingy vanilla 2-3 tablesthingy sugar
Chill a stainless steel mixing bowl and whip cream until soft peaks begin to form; gradually add sugar and vanilla and beat until mixture holds peaks. Do not over beat. Place one cookie on a serving dish; place a heaping teasthingy of whipped cream on one side of cookie. Stand on edge and place another cookie against the cream to form a sandwich. Repeat for entire package; pressing cookies together to form a log. Ice outside of log with whipped cream and chill. Wrap loosely with plastic wrap and chill overnight. This must chill overnight! Unwrap; smooth cream and slice into 8 to 10 slices.
HOT OYSTER SANDWICH “A New Orleans specialty!” Bread: 1 16-ounce loaf of French bread un-sliced 3-4 tablesthingys butter, melted ½ teasthingy hot sauce Oysters: 2 eggs, beaten 1 tablesthingy milk 1 ½ - 2 cups plain bread crumbs 1 – 1 ½ teasthingys Cajun seasoning 1 cup flour 1 teasthingy salt ¼ - ½ teasthingy paprika 2 quarts select oysters, drained Canola oil, for frying 1-2 cups prepared thingytail sauce (see note) 2-3 cups Ukrop’s Cole slaw
Bread: Trim a 1-inch slice off top of loaf of bread and set aside. Scoop out inside of loaf leaving a 1-inch shell. (Set bread aside to save for other uses.) Brush inside of bread with melted butter and place on baking sheet. Bake for 6-8 minutes in a preheated 400- degree oven; allow to cool completely before filling. Oysters: Combine eggs and milk in a small bowl and set aside. Combine breadcrumbs and the next 4 ingredients and place in a pie plate or dinner plate. Individually dip oysters in egg mixture and then dredge in breadcrumb mixture; place on a sheet of waxed paper until ready to fry. To Fry: Pour oil 1-inch deep in a heavy, deep skillet or chicken frying pan. Heat oil to 375 degrees and fry oysters a few at a time for approximately 3-4 minutes or until golden brown. Do not overcook. Remove oysters and drain on brown paper. When oysters are fried; use to fill bread and top with the 1-inch top slice. Cut into 2-inch slices and serve immediately with hot sauce, seafood thingytail sauce, sliced lemons and Cole slaw. Serving suggestion: Use hoagie rolls to make individual sandwiches. Chicken Provencal 4 boneless chicken breasts, pounded to ½ inch thickness ¼-1/2 teasthingy sea salt ¼ teasthingy cayenne pepper ¼ - ½ teasthingy freshly cracked black pepper 4-6 tablesthingys extra virgin olive oil 1 clove of garlic, minced 18-24 ripe or Kalamata olives, pitted 18-24 grape tomatoes, halved ¼ cup fresh basil leaves, sliced crosswise in thin slices
Season flattened breasts with salt and both peppers. Heat 3-4 tablesthingys olive oil in a large heavy bottom sauté pan over medium high heat. Add chicken and cook 3-4 minutes; turn and cook an additional 2 minutes. Remove cooked pieces to a warmed dish and keep warm while sautéing remaining pieces. Wipe pan; add remaining olive oil and garlic. Cook over medium heat until garlic softens. Do not brown garlic. Add olives and cook an additional minute. Add tomatoes and heat thoroughly. Toss with basil and additional cracked pepper. Arrange chicken on serving plate and top with olive and tomatoes. Serves 4. cooks in ten minutes.
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