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Mugatu
** Retired **
Joined: 13 May 2007
Posts: 3773
Location: The star of India
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Posted:
Mon Nov 26, 2007 12:19 am |
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I apologise if this has been done before, but I did a search and save for a few cheese threads, I can't find anything similar!
Anyway, baiting makes me hungry. I, and most of you, get to chat to different people from around the world. I get to travel a lot too, like some others here.
And of course we have so many 419eater members from different countries...
So surely we have a good database of great regional cooks out there. I love to try regional food, and I'm sure I'm not the only one. So what's your favourite local recipe? Is it something you've cooked all your life? Or is it something you've learned from travelling or from speaking to your lad or vlad?
Tell us all here how to cook your local delicacy, or that which you have learned to cook on your travels or from your lads!
Crack on chaps! |
_________________ - because you deserve them! x19
Thinking of using phone modalities? Attend the 419eater university on audio baiting.
"They made me to understand you are a Fraud Star" - Ikenna.
"I like traveling very much, it is so exciting and interesting to see foreign countries. but I have never been to foreign countries." - Marina.
"I will have you now I am highly reputable businness magnet." - Pam Doh
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Jay Santos
Not quite a Newb
Joined: 30 Aug 2007
Posts: 29
Location: Around a lot of trees
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Posted:
Mon Nov 26, 2007 12:57 am |
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I had my lad chasing around for African recipes that would be included in my wife's cook book. Here's something that sounds delicious:
(2)Another Local food in Libya is called (TUWO) rice porridge.
The main ingredients for these are rice.
The rice will be over cook and marched together in a hot port.
It will later be done and served in a plate.
They have different soup to eat the porridge.
You can cook a fresh fish and also a chicken soup for the porridge.
The soup must be tick and sweet because the porridge will not contain much salt.
They do use any soup to eat the porridge when it gets done.
This type of porridge does eat during the cold season to heat the chest of the young children.
Later, the lad became disabled with high blood pressure. My wife suggested a health drink that required no less than 1/2 cup of salt in 12 ounces of water, taken twice daily. |
_________________ You should understand that I am not a terrorist but an attorney. - Barrister D4niel
Do realized that nothing good come out from Nigeria - Tony B4ker<p>
f**k your mother - Felix 4lusi |
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wayne
Account closed at users request
Joined: 05 Dec 2005
Posts: 3630
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Posted:
Mon Nov 26, 2007 1:06 am |
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http://forum.419eater.com/forum/viewtopic.php?t=73795
The recipe of the Borshch
Necessary products:
Bird (the goose, a duck or the hen) - 1 kg
Beet large - 1 piece.
Cabbage 500 gram
Potato - 500 gram
Oil creamy - 70 gram
Tomato paste - 4-5 items of spoons
bow napiform - 150 gram
Carrots - 100 gram
Root of a parsley - 75 gram
Vinegar - 3 teaspoons
Bay leaf - 4 piece.
Pepper black - 4-5 peas
Garlic - 5 share
Sour cream - 100 gram
Way of preparation:
Weld a broth from a bird.
Beet wash out and clear. Clearing to fill with a small amount of cold water,
having added 1 teaspoon of vinegar, finish before boiling and remove from fire.
Beet cut thin straw, salt, pepper, scatter vinegar, add a little oil, a broth and put out up to softness.
Add tomato - paste and extinguish 5 more minutes.
Fry on oil the cut bow, carrots and a parsley.
Take out a bird from a broth, cut slices. A broth filter.
In a boiling broth omit the cut potato and the chopped cabbage, in 15 minutes - beet and browned vegetables, in 5 minutes - spices.
Then add in a borshch beet insist also pounded garlic and give it(him) to be insisted 20 minutes.
At submission fill with sour cream and to strew greens. |
_________________ x56 |
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Tsnerd
Not quite a Newb
Joined: 14 Jul 2005
Posts: 41
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Posted:
Mon Nov 26, 2007 1:11 am |
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Oooh. A recipe thread.
Weasel has some very good ones, if I recall. |
_________________
Fakers: many, many, lots; an SSL and a couple of Resellers.
x 6
AH, AH, AH! Two little ! |
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Mugatu
** Retired **
Joined: 13 May 2007
Posts: 3773
Location: The star of India
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Posted:
Mon Nov 26, 2007 1:14 am |
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Okay then, to get you going, here is something from my travels:
Libyan soup:
This is delicious with warmed arabic flatbreads.
You'll need:
Oil.
1 chopped onion.
3 cloves of garlic, crushed.
5 medium skinned, deseeded tomatoes, chopped.
3 tablespoons tomato paste.
1 teaspoon ground coriander
2 teaspoon ground paprika.
1 teaspoon ground cumin.
2 teaspoons harissa (Chilli paste)
1/2 pound of finely chopped lamb.
2 pints of lamb stock.
1 cup of canned, drained chickpeas.
1/2 a cup of small pasta shapes or spaghetti snapped into 1 cm lengths.
1 tablespoon of chopped parsley.
1 tablespoon of chopped coriander leaves.
1/2 tablespoon of dried mint.
Salt and pepper.
Directions:
1: Fry the onion gently in the oil for 5 mins until soft.
2: Turn heat up and the fry garlic, spices, and lamb for 1 more minute, then add the tomatoes, paste and harissa. Fry for 2 more minutes.
3: Add stock, some salt and pepper, and simmer for 45 minutes.
4: Taste and check seasoning and harissa level. Add more if required.
5: Add pasta shapes and chickpeas. Simmer for 10 minutes or until pasta is Al Dente.
6: Add parsley and coriander and mint. Simmer for 5 mins more.
Enjoy with some Lemon juice squeezed over the top, and plenty of Arabic Bread. |
_________________ - because you deserve them! x19
Thinking of using phone modalities? Attend the 419eater university on audio baiting.
"They made me to understand you are a Fraud Star" - Ikenna.
"I like traveling very much, it is so exciting and interesting to see foreign countries. but I have never been to foreign countries." - Marina.
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"Sorry,i do not know you are all that: a destitute and nuts" - Ben Chris |
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419weasel
Baiting Guru
Joined: 26 Jan 2006
Posts: 4207
Location: Somewhere in a hole. Waiting.
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Posted:
Mon Nov 26, 2007 2:05 am |
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Tsnerd wrote: |
Weasel has some very good ones, if I recall. |
Why, thank you!
And here's something I concocted tonight out of desperation for something warm that would stay with me for a while. It's only spaghetti, but it was REALLY good.
1 lb ground beef
1 can diced Hunt's Fire Roasted Garlic Tomatoes
1 can tomato paste
1 can chicken or beef broth
2 big cloves garlic (or more)
1 large onion (not diced, make it chunky to match tomatoes)
1 small can mushrooms (or fresh, if you prefer)
Thyme, oregano, salt and pepper to taste. Fresh is better, but use what you have. I used thyme and oregano out of my balcony garden, pepper from my pantry and did not add any salt.
Brown ground beef with herbs, onions and garlic. Drain fat. Add everything else and simmer until done.
Boil desired pasta. (I used whole wheat spaghetti style)
Combine pasta and sauce to desired consistency.. Eat with garlic bread or something.
EDIT: Of course, all ingredients can be fresh if you prefer.. But the fire roasted tomatoes add an interesting flavor.
EDIT x2: I put the left over sauce in the freezer. After reheating, the flavor was better, I think. |
_________________ GO GRRL BAITERS!!
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Last edited by 419weasel on Mon Nov 26, 2007 9:59 am; edited 1 time in total |
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419weasel
Baiting Guru
Joined: 26 Jan 2006
Posts: 4207
Location: Somewhere in a hole. Waiting.
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Posted:
Mon Nov 26, 2007 2:22 am |
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Mom's Lumpia
Lumpia, if I am correct, can be made with anything you like. But my family makes it like this:
Literally, my Mom's recipe.
(probably not authentic Philipino, but this is how WE do it)
Corn Starch
Water
1 lb ground beef
1 large carrot, diced
1 large potoato, diced
1/2 head of cabbage, shreded
1 onion, minced
Soy sauce (I prefer low sodium)
Pepper, if desired
lumpia or spring roll wrappers from the freezer section.
Do not use "egg roll" wrappers, they are too thick You can make your own, but it's a pain in the ass IMO.
Cooking oil
Brown and drain beef. Splash some soy sauce in it. Add all diced and minced veggies. Cook until they are just getting soft. Add cabbage on top and cook covered until cabbage is just soft.
While filling is cooling, thaw wrappers and peel apart. Make a paste with the corn starch (or flour) and water. When filling is not searing hot and wet anymore (this is important), you can begin filling the wrappers. Heat oil in a shallow pan while filling the wrappers.
To fill wrappers, place one in front of you so it is shaped like a diamond. Put a reasonable amount of filling on the center of the wrapper towards the corner facing you. Fold that corner over the filling. Fold side corners towards center and roll whole thing towards far corner. Keep tucking sides as you go. When you get to the end, paint some of the paste you made on the corner and finish the roll.. Set aside and do another.. Rinse and repeat until all wrappers and/or filling is used.
You will know the oil is to the right temp if it isn't smoking and a piece of wrapper begins frying immediately when placed in the oil. The oil should be enough to cover a little over 1/2 of a lumpia when it is in the pan. Since the filling is already cooked, you are only cooking the shell, so keep a close eye on it and turn it over when brown. Place on paper towels or whatever to drain. Can be served with or without rice.. Only the filling freezes well.. Freezing in wrapper, fried or not, makes it soggy. Oven cooking has never been successful. |
_________________ GO GRRL BAITERS!!
Where there's a Weasel, there's a way.
Never trust a Weasel bearing gifts.
Click for lad pain. - New to the forum? Introduce yourself HERE!
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josslyn
Not quite a Newb
Joined: 19 Apr 2007
Posts: 56
Location: Montreal
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Posted:
Mon Nov 26, 2007 7:36 am |
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I didn't get this from a lad but I made it for Thanksgiving and my husband loved it. For any of you that have been to O'Charley's in the U.S., it's a replica of their caramel pie. Warning: it's very sweet.
1 Graham Cracker pie crust
2 cans Eagle Brand Sweetened Condensed milk
1 Carton Whipped Cream.
Peel the labels off the Eagle Brand cans.
Place cans sideways in a large pot of boiling water.
Boil cans 3 hours, turning every 30 minutes. Watch the water level and make sure water always covers cans.
Remove cans from water and allow to cool for at least 1 hour.
Spoon contents of can into crust.
Cover with whipped cream.
Refrigerate for at least 8 hours. |
_________________ I have not seen you before,from your speach i am developing that love (Dav!d Ku6a)
Baby i am up and doing, If any other man can be on a woman for 30 mins,i will be there for One hr. (Dav!d Ku6a) |
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Murry Guru
Baiting Guru
Joined: 11 May 2007
Posts: 5561
Location: Turned into Ralph
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Posted:
Mon Nov 26, 2007 8:59 am |
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^^ I am a sucker for caramel anything,
<Murry Guru exits to ask wife to buy sweetened condensed milk x 2, biscuit base and whipped cream when next at the shops> |
_________________ "I want to hold your hand and let you scream at me while you bring our child into this world"- Linda Lopez
Bait with Frumpy on the hitman "i though we are partners in this and now u turn around to stub me on the back"
Click to learn how to romance bait Click to get your name in mugu gold
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Don
Baiting Guru
Joined: 25 May 2004
Posts: 3045
Location: Italy, 87.2.222.132
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Posted:
Mon Nov 26, 2007 9:05 am |
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Quote: |
Shells with Red Pesto, or Conchiglie al Pesto Rosso: Though people commonly associate the word pesto with the green garlic-and-basil sauce from Liguria, the word derives from the verb pestare, to step on or grind, and therefore applies to any sauce made from ground ingredients. In this case, sun-dried tomatoes and almonds, which will balance each other quite well. The recipe is easy, and will serve 4.
INGREDIENTS:
* 3/4 pound (320 g) small pasta shells
* 2 eggs
* 12 sun-dried tomatoes packed in oil, drained
* 2 ounces (50 g, drained weight) canned tuna packed in oil, drained and shredded
* 12 basil leaves, shredded, plus more for garnishing
* 2 ounces (50 g) peeled almonds
* Half a clove of garlic
* 10 parsley sprigs
* Extravirgin olive oil
* Salt
PREPARATION:
Begin by cooking the pasta in abundant salted water. Drain it when it reaches the al dente stage, cool it quickly by running it under cold water, and put it into a bowl, stirring a tablespoon of olive oil into it to keep their pieces from sticking.
Toast the almonds for a few minutes over a low flame.
Drop them into a mixer, together with the sun-dried tomatoes, the basil, the parsley, the garlic, and 4 tablespoons of olive oil. Blend, check seasoning, and transfer the sauce to a bowl. Cover it and chill it.
In the meantime, hard-boil the eggs by immersing them in cold water, turning the burner on, and simmering them for 8 minutes from when the water comes to a boil. Shell them and slice them when they're cool enough to handle.
Season the pasta with the sauce and the tuna, dot it with the sliced hard-boiled egg, garnish it with a few more basil leaves, and serve. |
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_________________ x12
No sugar plum fairies have been hurt during the process of creating this message.
**"Freedom? There ain't no fuckin' Freedom!"** |
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Tommo Shanter
Baiting Guru
Joined: 13 Jan 2006
Posts: 5378
Location: Whom the gods would destroy, they first make mad. - Euripides
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Posted:
Mon Nov 26, 2007 9:18 am |
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Turnip Surprise
Serves 2
This is a simple and economical dish, suitable for special occasions or just as a simple supper on those cold winter nights.
Ingredients
1 turnip
3 bottles of turnip vodka
Method
Take the freshly dug turnip. Wash if you have water, if not, it doesn't really matter.
Cut turnip in half with an axe or any other blunt implement.. Set aside for two days. In the meantime drink two bottles of the turnip vodka.
After two days place each half of the turnip on two plates and surprise your comrade partner. If you don't have two plates, one will suffice.
Serve with the remaining bottle of turnip vodka chilled to room temperature.
Enjoy |
_________________ £1,052,334.30 (=US$2,121,125.60) lads fake cheques out of circulation (at 11/6/2008)
x135 (at 26/9/2008) x138
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YOUR GENERATION WILL ROAST IN ABSTRACT POVERTY,BASTARD IDIOT -Daniel Mensah
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Rorschach
419Eater is my life
Joined: 31 Jan 2005
Posts: 266
Location: Behind you
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Posted:
Mon Nov 26, 2007 4:56 pm |
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Chicken with garlic and mustard � quick, easy and low in fat. Serves two.
Two skinless chicken breasts
Two and a half tablespoons olive oil
Two tablespoons Dijon mustard
Two peeled cloves of garlic, finely chopped
Black pepper to taste
Sling the oil, mustard, garlic and pepper into a mixing bowl. Mix up.
Take the chicken breasts and flatten them out some � I usually wrap them in cling film and put a roller over them � then score both sides with a sharp knife.
Coat the chicken with the sauce. Pop them under a grill for 10 mins or so (covering the base of your grill pan with tin foil is a good idea as they will drip) or in the oven for around 30.
Scoff with vegetables of choice. |
_________________ You know what I wish? I wish all the scum of the earth had one throat, and I had my hands around it.
BRUNO HAYFORD: "you are an eel, 75% negative, 10% positive, 10% amorphous and 5% blank" |
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irishemigrant
** REMEMBERED **
Joined: 22 Jul 2007
Posts: 4933
Location: 40*45' S 172* 34'E
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Posted:
Mon Nov 26, 2007 7:03 pm |
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Raw fish with Coconut Cream
250 gm fish per serving, preferably large flakey fish
Sufficient lemon or lime juice to cover chopped fish
onions, as many as you like
Capisicums, (bell peppers for the americans)
chilli pods, about as many as you like or can stand
tomatoes, the small cherry ones preferably, otherwise just chop what ever you have
Spring onions,
1 tin coconut cream per 500gm fish,
Cut fish into small bite sized pieces, chop onion into thin slices, place in glass or stainless steel bowl, and cover with lemon/lime juice
set in fridge for 12 - 24 hours
Mix with remaining ingredients 2 - 4 hours before serving, chill till serving time |
_________________ SeniorNet NZ Local Branch ongoing workshops about internet scams
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Goodbye Mike (Paranoid) Friend, confidant, partner. Till we meet again.
Personal Message From The Axeman
<-- Because you have earned them. x8 a few x 13 |
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breadcrumb
Baiting Guru
Joined: 01 Feb 2006
Posts: 2075
Location: On my knees, licking floors together with TSnerd
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Posted:
Mon Nov 26, 2007 7:26 pm |
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@Mods and Admins: WHATEVER you do, PLEASE lock persephone out of this thread. I beg you!!! |
_________________ I´d vote for Don or TS but Lotta, Juan and sheboppe are the best! But the squirrel still sucks on the buttons *g*
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equinoxe
Not quite a Newb
Joined: 13 Apr 2006
Posts: 29
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Posted:
Mon Nov 26, 2007 7:36 pm |
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Easy fast recipe (8-10 minutes):
Tagiatelle Salmone (EqX style)
Needed:
-smoked salmon (250/300 gramms)
-tagiatelle
-cream (250 ml)
-thyme
-dill
-Fish stock (150 ml)
Start cooking the tagiatelle
Meanwhile trow the whipped cream and fish stock in a pan.
Let it cook on high fire.
Add thyme and dill
On the last moment add the salmon.
and add the cooked tagiatelle.
mix it up and serve..
-You can also add finely chopped garlic and pine nuts for extra flavor..
Mods:
I agree with the BC!!
Don't let Persie post..
Please, we need our members!! |
_________________ you are a great liar mr [**] and your lawyer. wicked man. |
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BattleHawk77
Master of Master Baiters
Joined: 30 Nov 2005
Posts: 609
Location: 7.2° N, 5.9° E, FL410, Heading 230, aboard Striker 419
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Posted:
Mon Nov 26, 2007 7:52 pm |
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A recipe I garnered from a co-worker:
Quote: |
Amazing A-Loaf
Ingredients:
-2 pounds of ground beef
-2 eggs
-1 box of chicken stuffing (Stove Top is listed, but any will do)
-1/2 cup of honey barbecue sauce
-Cracked red pepper
-Garlic powder
-Salt & pepper
Preheat oven to 350F (175C)
Mix ground beef, eggs, stuffing, red pepper, and garlic powder in a large bowl until all items are thoroughly mixed.
Place on baking sheet and form into a loaf. Spread barbecue sauce on top.
Place in the oven for 35-45 minutes, until meat in the center is done. Salt and pepper to taste.
Serves 4
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_________________ My name is Hawk. Battle Hawk.
---------
"It’s my pleasure to have your mail confirming earlier discussion had with Mr GREG who had sort my Chambers services on your behalf"
"THank you so much for this update and I am very mush happy to know that the bank has conted you. Please do send them all the required informations today along with the fees as mentioned. This is to make sure that you make ahead of time."
"I only signed for your trnasfer approval due to that i want you to proof to you we dont run a scam here and we wont tolerate that words from you anymore."
x6, with thanks to James and Joseph
First site kill
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Roycropper
Baiting Guru
Joined: 14 Nov 2005
Posts: 7992
Location: Luxury Coffin
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Posted:
Mon Nov 26, 2007 7:58 pm |
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No recipe, but how hard can it be to fry spiders?
Quote: |
Black, hairy, and packing vicious, venom-soaked fangs, the burrowing arachnids common to the jungle around this bustling market town do not appear at first sight to be the caviar of Cambodia.
But for many residents of Skuon, the "a-ping" - as the breed of palm-sized tarantula is known in Khmer - are a source of fame and fortune in an otherwise impoverished farming region.
"On a good day, I can sell between 100 and 200 spiders," said Tum Neang, a 28-year-old spider-seller who supports her entire family by hawking the creepy-crawlies, deep fried in garlic and salt, to the people who flock to Skuon for a juicy morsel.
For Roeun Sarin, a 35-year-old minibus taxi passenger on his way to Cambodia's capital Phnom Penh, the Skuon spider is definitely a matter of taste, not history.
"I cannot go through Skuon without having a few spiders, I love them so much," he said, as yet another crispy tarantula disappeared into his mouth.
"They taste a bit like crickets, only much better," he added.
According to aficionado Tum Neang, the best spider is one plucked straight from its burrow and pan fried with lashings of garlic and salt over a traditional wood fire until its skin goes a deep red-brown colour.
Crispy on the outside, gooey on the inside, it should then be served piping hot. |
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_________________ the European Union has bounced on our freckles
COULD YOU IMAGINE WHAT HAPPENED WHEN I WENT TO THE BANK
our Agent is Completely broke, pocketless and stranded
I WLL SEND AN AFRICA WITCH TO ATTACH YOU BASTARD
You go die like bird
i started shouting HALLELUJAGOBBLE but none of them notice me immediately police arrested me due to the shouting
f*ck u asshole ur damn mother will loose ur fcuking skull brain ur brain is nothing to compare with rat f*ck ur u
MY FRIEND ALEX WAS DETAINED IN POLICE STATION
I am not happy due to the question i answered at money office. Let me tell you do not play with me ok.
x4 6Yrs x6 |
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kleindoofy
*** BANNED ***
Joined: 24 Oct 2004
Posts: 6248
Location: Europe
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Posted:
Mon Nov 26, 2007 8:26 pm |
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419weasel wrote: |
...
1 can diced Hunt's Fire Roasted Garlic Tomatoes
1 can tomato paste
1 can chicken or beef broth
2 big cloves garlic ...
1 large onion ...
1 small can mushrooms ... |
What? You can't get the garlic and onion in a can? |
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wayne
Account closed at users request
Joined: 05 Dec 2005
Posts: 3630
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Posted:
Mon Nov 26, 2007 9:46 pm |
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HomerJFong
Courtesiless son of a doggy
Joined: 16 Nov 2003
Posts: 3160
Location: Now seeking sanctuary in the Conch Republic
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Posted:
Mon Nov 26, 2007 10:30 pm |
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An oldie but a goodie.
Pizza ala Homer!
http://forum.419eater.com/forum/viewtopic.php?t=64073 |
_________________ "I was at the Abuja Embassy Today, the Security guards say that the is no Mr. Bryan Adams working with them at either the lagos or abuja embassy. and did not let me in." - Efosa Erhabor - (Accra to Abuja)
"We stayed there for two days hopping to get any of you" - Pastor Collins
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x5 |
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419weasel
Baiting Guru
Joined: 26 Jan 2006
Posts: 4207
Location: Somewhere in a hole. Waiting.
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Posted:
Mon Nov 26, 2007 11:52 pm |
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Corona
Baiting Guru
Joined: 21 Sep 2006
Posts: 8809
Location: On ya left!
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Posted:
Tue Nov 27, 2007 1:14 pm |
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My mother-in-law was from Philippines and taught me lots of things in her cooking.
She had 5 sons, so this makes a lot.
ADOBO CHICKEN
1 chicken (about 2 lbs. cut up)
1/4 cup vinegar
1/4 cup soy sauce
1/4 cup water
1 clove garlic
1 bay leaf
Whole peppers (few pieces) or ground pepper to taste
Clean chicken and place in the pot. Add the all the rest and simmer til everything is tender and sauce is almost dry. Serve with fried rice (dirty rice.) You can substitute pork instead of chick. I do both sometimes.
DIRTY RICE
I chopped up onion, peppers, celery, carrots, and bacon (or bacon bits.)
Put in frying pan or wok, cook until tender. On the side I have made rice and add it. A little salt pepper and soy sauce to taste. I use enough soy sauce to get the rice dirty.
Here's a casserole that came from my family. I have served this and no one can tell you what is in it.
COTTAGE CHEESE CASSEROLE
1 stick of melted butter
4 beaten eggs
1-1/2 lb. container cottage cheese
4 cups Kellogg's Special K cereal
1 small onion chopped
Teas. chicken seasoning
Mix all together and I use a glass lasagna dish and spray with cooking spray. Bake uncovered on 350 degrees for 50 mins.
I eat this for breakfast sometimes!
SAUSAGE BALLS
2 cups bisquick or biscuit mix
1 lb. sausage
1 cup grated cheese
Gotta get your hands in here to mix and it helps to let the sausage get room temperature, not so cold on hands. Make balls the size of meatballs. Bake 15 to 20 mins on 375 degrees. I make these on a cookie sheet and hide them for me.
Now that is all of recipes you going to get from me today. |
_________________
x? x?
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An Eater's Sweetheart Safari |
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Dionysius
Elite Baiter
Joined: 24 Mar 2004
Posts: 1639
Location: 61 Cockle St, Llareggub
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Posted:
Tue Nov 27, 2007 8:32 pm |
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3strikes_out
419Eater is my life
Joined: 03 Nov 2004
Posts: 372
Location: Los Poblanos, Los Chilangos... de Durango...de Sonora...Sinaloa
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Posted:
Wed Nov 28, 2007 12:24 am |
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Reprob8's artery clogging burritos are excellent. Even healthy people cannot resist. I've made it three times for potlucks and everyone asked for the recipe.
Quote: |
Reprob8's Artery Clogging Burritos
1 lb ground beef
1 Can refired beans
1 Can Hormel chili w/o beans
1 lb pkg grated cheddar
1 pkg 10" flour tortillas
1 pkg taco seasoning
1 jar taco sauce
Brown the ground beef (don't drain the grease, that's the best part). Dump in the refried beans, chili, taco seasoning, and half of the cheese. and about 1/8 cup of water. Let this simmer until it's a bubbling ooze of fatty goodness. Roll this tasty glob into the tortillas, making sure the ends are tucked in. Put them in a glass baking dish. Dump the jar of taco sauce on top with the remaining cheese. Bake at 325 for 20 minutes. Let cool for, oh, about 30 seconds, then dig in. Get your cholesterol checked the next day, it should be 50-60 points higher.
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_________________ Dear steve,
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thud419
Baiting Guru
Joined: 04 Jan 2006
Posts: 3193
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Posted:
Thu Nov 29, 2007 1:17 pm |
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Something delicious I just invented for lunch. Here in the office.
2 large Field Mushrooms
1 large Tomato
2 or 3 Spring Onions
2 cooked Chicken Legs
Butter
Seasoning
Chop mushrooms and tomato into 4 pieces. Cut onions into inch lengths.
Dump into a deepish bowl that's small enough that it's full.
Cover with thin slices of butter. You want everything covered.
Microwave on high power until it's had enough. It starts boiling after about two minutes, and I gave it about another three or so. Once it starts boiling, season to taste. Dump the chicken legs on top to heat through 90 seconds before the end.
Serves one.
If I'd had some French Stick that would have been good, and it would take a little garlic - maybe half a clove - but I honestly didn't miss it, and nor did the other guys in the office . |
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