12-12-2005, 06:24 PM | #241 |
The Supreme Lord of The Northern Eagles
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Ah, beacuse I'm not very fond of marzipan, but plain almonds is okay. I'll check it out. Thanks folks
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12-12-2005, 07:04 PM | #242 |
of the House of Fëanor
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Insanely Tempting Vegetarian Lasagna
Cooks.Com is a great site to get all kinds of recipes from. This piccy is making me insane with carb desire. my GOD I'm hungry.
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~Johann Wolfgang von Goethe Last edited by Lotesse : 12-12-2005 at 07:07 PM. |
12-13-2005, 06:26 AM | #243 | |
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Quote:
Oh, and I might be wrong imagining... but are the raisins & peanuts put between the two halves so it looks like a sandwich? Or not? I really want to have a correct image of it... (Aw, all this talking about almond sweets. Makes me want to go on a search of almond paste, to find out if it's sold here...)
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12-13-2005, 07:20 AM | #244 | |
Elf Lord
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Quote:
Last edited by Grey_Wolf : 02-28-2006 at 05:59 AM. |
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12-13-2005, 07:50 AM | #245 | |
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Quote:
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02-28-2006, 12:01 AM | #246 |
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New Orleans Barbecued Shrimp
This stuff is so good it should be outlawed. The best kind I ever got was at a resataurant here in L.A. called Killer Shrimp. The BOMB!! NEW ORLEANS BARBEQUE SHRIMP 1 lb or a little more of raw large shrimp in the shell 1 stick of butter (melted but not hot) 1 tsp ground rosemary 1 large glove garlic (finely chopped) 2 tbs Worcestershire sauce 1/2 tsp Tabasco 1 tsp black pepper 1/2 lemon juiced 1 lemon thinly sliced salt to your taste (maybe salt at serving) Preheat oven to 400 degrees. In a bowl, mix all the ingredients except the lemon slices and the shrimp. In two individual baking dishes, create a layer of shrimp at the bottom. Pour a equal amount of the mixed ingredients over the shrimp. Place one layer of lemon slices over the shrimp. Place in oven and bake uncovered, stirring once or twice until the shrimp are cooked, maybe about 15 minutes. Serve with hot French bread (a must), lots of napkins and a plate for the shrimp shells. Peel the shrimp shells with your fingers and dip the bread into the sauce while eating the shrimp. IMPORTANT: Cook the shrimp in their shells; don't shell them until you are ready to pop them into your mouth. It really makes all the difference in taste. SO YUMMY!!!
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02-28-2006, 05:59 AM | #247 | |
Elf Lord
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Quote:
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02-28-2006, 11:15 AM | #248 |
Dúnedain Ranger of the North
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New Orleans Barbeque Shrimp
Hey Lotesse, I made something similar with shelled shrimp.
That probably doesn't qualify does it? Happy Fat Tuesday!
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02-28-2006, 01:45 PM | #249 |
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The difference between cooking them with their shells intact, then peeling off their shells right before popping them in your mouth, or cooking them with their shells peeled off first? Immeasurable. You really MUST cook them with shells on. This is a very easy thing to make, and oh, you guys, it is HEAven!
Happy Fat Tuesday to you, too, dear Snowdog and all Entmoot! This happens to be an ideal Mardi Gras dish, too, this shrimps a la New Orleans.
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02-28-2006, 02:41 PM | #250 |
Dúnedain Ranger of the North
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I figured. I'm just too cheap to get fresh shrimp.
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03-20-2006, 02:52 AM | #251 |
Elf Lord
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Here, Lottie, is the recipe. (seek and ye shall find as the saying goes.)
APPLE CAKE 1 dl of sugar (0.4 cup) 3 dl of wheat flour (1.2 cups) A pinch of salt ½ tsk (teaspoon) of baking powder Between 125 – 250 g of Butter. (4 - 9 ounzes) 6 to 8 apples. Heat the oven 175 degrees centigrade. (347 F) 1. Melt the butter in the ceramic pan. 2. Mix the mixture 3. Pour the melted butter while buttering the ceramic pan into the mixture bowl 4. Cover the bottom of the ceramic pan with clefted skinned apples. 5. Take palmsized pieces of dough and cover the apples. 6. 20 to 25 min in the oven. Take vanilla powder and mix it with light cream (if such a thing exists in your country.) ’Whip it not too hard. Bon apetit! (This is my mum's special apple cake recipe. The yummiest of all pies in the worrrrlllld). |
03-20-2006, 02:57 AM | #252 |
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AHH! Yes, thanks so much, Grey Wolf!!
For those who don't know, the dl. there means I think something like deca liter or something - O.k., I admit it, I don't know. What does that "dl" actually translate to, for us American cooks, eh Doctor Anders? Help us here! I would like to try this recipe. I have a feeling that my boyfriend would like it a lot, too; that's why I want to try baking this apple cake.
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03-20-2006, 02:59 AM | #253 | |
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Quote:
I looked up the accurate measure which is 0,4 us cup (via a internet measurement conversing site). and here is is...http://hemsidor.torget.se/users/b/bo...ert/conv_e.htm Last edited by Grey_Wolf : 03-20-2006 at 03:01 AM. |
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03-25-2006, 06:47 PM | #254 |
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Sopressata
Thanks for that measurement conversion chart, Grey Wolf. Excellent link!
Here's a picture of sopressata. To make a sopressata san, what you need is good Italian bread, and sopressata, and asiago cheese sliced real thin, and if you like some pepperoncinis and fresh, sweet tomatoes - Hoo-ah. That's the shiznit. For real. No sauces or mustards or creams, just the above mentioned ingredients. Maybe a tiny drizzle of extra virgin olive oil on the tomatoes. Mmmm.
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03-25-2006, 07:05 PM | #255 |
Elf Lord
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Yer welcome, Lottie!
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03-25-2006, 08:21 PM | #256 |
the Shrike
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sopressa salami almost makes me want to start eating meat again. Almost. Yum stuff. I'm miss eating that.
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03-09-2007, 05:56 AM | #257 |
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*bump*
i usually don't like salads as such, because i don't consider them food ('then what do you eat, since you're a vegetarian?' people ask me.. X).. but there's nothing better than a halloumi salad! the cheese is incredibly good fried. with it i had some nice moroccan bread that i dipped in olive oil and honey, and a good white wine to drink. yum.
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03-10-2007, 02:37 PM | #258 |
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Wow! The pictures of food on this thread are amazing and really make me hungry!!
I am looking for unique recipes. This past week I have been cooking medieval foods. I even made meat pie and ale bread! (which actually turned out to be good stuff!) Although Hubby and I are not vegetarians, we do enjoy vegetarian recipes. I'd like to continue with a medieval theme, or a twist on it. (Like LOTR foods, etc... foods for journeys, etc...) Any ideas?
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10-29-2007, 08:16 PM | #259 |
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For some odd reason, I decided to start making christmas presents today, and this is how they turned out:
Organic olive oil, with chili peppers, garlic or basil. One for dad, one for mum, one for sister. Very easy to make, and my, is it tasty.
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"Somewhere, something incredible is waiting to be known. " - C. Sagan My (photography) website My Flickr page Last edited by Nerdanel : 10-30-2007 at 04:58 AM. |
10-30-2007, 05:21 AM | #260 |
Elf Lady
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I know no one believes it tastes good, but it is really very very good:
2 bananas 2 apples pineapple with juice 3 spoons of sugar 3 spoons of tomato ketchap chicken +- 500 grammes (if you want vegetables: brocolli works well) put the chicken in a pan with some oil until they are nice and golden. Then add some of the pineapple juice. Let is simmer for a short while before adding the sugar and ketchap. Make sure the sugar and tomato ketchap mix and get a bit thicker. Then add the fruits. If you think there is not enough ketchap to serve as a saus, just add some and add sugar if you think it isn't sweet enough. Voila! Cooking time: 10 to 15 minutes. Serve with rice
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...The Earth laughs in flowers ~ Ralph Waldo Emerson, "Hamatreya"... Last edited by Mari : 10-31-2007 at 04:14 AM. Reason: forgot the rice |
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