Recipes

[Liketobake]

Food is for sharing, and so are recipes, so post a favourite lunch/dinner recipe here.

[Liketobake]

I made this soup along with some bread with my mom yesterday. It was definatly a team effort.
This is my favourite soup reciepe. Note that whenever I or we make it though, we always modify it, sometimes greatly. Enjoy.

Cream of Vegtable Soup

500 ml milk
30 ml flour
30 ml margerine
1-3 stalks of celery, chopped in small peices
50 ml frozen corn
1/2-1 onion finely chopped
300 ml water
1/2 ml pepper
1 ml salt
15 ml of chicken or vegtable pepper
Optional
Adding a very chunks of broccoli finely chopped along with chedar cheese before serving
adding some red pepper finely chopped
adding herbs such as parsley, basil, oreganio, dill, rosemary to the soup while it is cooking. Experiment, that is the joy of cooking!

Prepare vegtables
Put on to boil 300 ml of water
Add vegtables, chicken powder, and other sipces or herbs
Cook till vegtables are tender (I usually cook them for out 45 minutes on medium-low heat)

White Sauce
Melt margerince onto double broiler
Add flour and margerine to make paste
Add milk slowly
Stir constantly with a wisk
Add any additional seasonings

Add cream to cooked vegtables and liquid, bring to a boil and serve.
This is when you would add the cheese to the soup, if you are adding it.
:D

[Tyler]

Okay here's a real basic one. I haven't had this since moving out a year ago, but I used to make it at home all the time:

Ingredients:

3 slices of processed cheese slices
1 pack of mr. noodles

Instructions:

I've made this a lot at home, and it's really quite good. First, lay out the 3 cheese slices and take them out of their wrapper so that you have quick access to them. More on this later :)

Now, a HUGE mistake most people make when making mr. noodles is cooking them WAY too long. The trick is to time it just right so that they are just barely undercooked. The logic is that by the time it cools down for you to eat, it's at the perfect tenderness. Don't be one of those people who eats big fat bloated noodles...

Boil water, and once it's boiling, drop in the noodles, and boil/stir for 1 minute and 45 seconds. No longer! Quickly add the spice packet, and stir. Now pour the entire contents of the soup into a big bowl slowly. Once about half the soup is in, drop one of the cheese slices in. Pour another quarter of the soup in, and put in another cheese slice. Pour the last bit of the soup, and add another cheese slice. Once it's cooled down to eat, enjoy! It's really good. The cheese gets all gooey and melted, and makes the soup cheesey, and you eat big melting lumps of cheese with the noodles.. it's really good.

[pilgrim30]

Hello!

It is obvious you aren't thinking of your American friends when you post recipes with these measurements!! We do not measure by the ml and generally not even by ounces. We measure by cups and teaspoons and tablespoons, etc. Sometimes recipes do call for ingredients by weight, but those are ounces and pounds. I do not have a clue about how to interpret these measurements unless I want to look it up in a dictionary – which would only be confusing to me.

What in the world is Mr. Noodles?? Is that a kind of Top Ramen noodle that comes with the seasoning packet??

If it is, isn’t the soup salty enough without the addition of processed cheese slices!!

While the following is by no means my favorite meal or lunch, if I'm up late on the computer, I sometimes make it as a midnight snack.

I generally cook the noodles with the seasoning, then pour off the liquid. I add a few shakes of Sesame Seed Oil, and perhaps some cheddar cheese, or even Parmesan cheese (mainly for protein). Many times, though, when I put on the cold water to heat, I add some chopped celery, onions and carrots. I've even added walnuts to it. By the time the noodles are done, so are the veggies. After I’ve drained off the water, I’ll sprinkle some minced garlic over the noodles. This is made for myself only. Hubby does not like Top Ramen noodles.

[NOCHEF&JUSTLOVESFOOD.YUM]

This time of year I also love soup. I work about 60 hours a week so usually on Sunday I oven, stovetop and crockpot cook for the week and freeze. I am also fond of taking the leftovers from last nights dinner and making it into something really neat for lunch. Here is one of my fall soups that will keep you awake during the afternoon:


Hot and Sour Chicken Soup

Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Yields: 4 servings

INGREDIENTS:
3 cups chicken broth
1/2 cup water
2 cups sliced fresh mushrooms
1/2 cup sliced bamboo shoots,
drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
1/4 teaspoon red pepper flakes 1 pound skinless, boneless
chicken breast halves - cut into
thin strips
1 tablespoon sesame oil
2 green onions, chopped
1/4 cup chopped fresh cilantro
(optional)
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten

DIRECTIONS:
1. In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
2. Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
3. Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

[Liketobake]

Hi Nochefjustlovesfood.yum

Your recipe looks yummy. Are bamboo shoots easy to come by in most stores? I have never used them or looked for them, so this is new to me.

Hi Pilgrim

I am glad you mentioned not getting the reciepe conversions. I will try to post future reciepes in (cups and mls):)

[NOCHEF&JUSTLOVESFOOD.YUM]

Hi Nochefjustlovesfood.yum

Your recipe looks yummy. Are bamboo shoots easy to come by in most stores? I have never used them or looked for them, so this is new to me.

Hi Pilgrim

I am glad you mentioned not getting the reciepe conversions. I will try to post future reciepes in (cups and mls):)

Yes, I live in Virginia and we have them in the "International" section, so everybody should be able to get them LOL

and sorry Pilgrim, we need to catch up witht hte rest of the world. There are plenty of conversion links on the web. Next time just turn your oven to "GAS 7", oops sorry. :)

[Semigourmet]

Chili Powder Nuggets with Cilantro Cream

BHG – All Time Favorite Chicken & Fish

Servings 4 Page 73



Ingredients

¼ cup cornflake crumbs or fine dry bread crumbs
1 tablespoon chili powder
½ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon ground red pepper
1 pound boneless skinless chicken breast halves
2 tablespoons margarine or butter, melted
½ cup dairy sour cream
2 tablespoons snipped fresh cilantro



Directions

1. Preheat oven to 400 F. In a plastic bag combine cornflake crumbs, chili powder, black pepper, salt and red pepper.

2. Cut chicken into 1-inch pieces. In a medium bowl combine chicken pieces and melted margarine; toss to coat. Place in bag with cornflake mixture. Seal bag and shake until chicken is well coated.

3. Lightly grease a baking sheet. Place chicken pieces in a single layer on prepared baking sheet. Bake for 8 to 10 minutes or until chicken is no longer pink, turning pieces once.

4. Meanwhile, for cilantro cream, in a small bowl stir together sour cream and cilantro. Serve the chicken pieces with cilantro cream.



Calories 252 Fat 15g Sodium 324mg Carbohydrate 5g Fiber 0g Sugars mg

Notes

[catalyst0527]

* Fried Sesame & Pork Rolls *


- Ingredients

1/4 lb. Pork
2 tsp Soy sauce
1/2 tsp white sugar
10 sesame leaves
1/2 cup all-purpose flour
1 egg
10 leeks
salt and pepper to taste


- Prepare

1. rinse the sesame leaves in cold water
2. mince the pork
3. mix 2 tsp Soy sauce, 1/2 tsp white sugar & minced pork
4. mix 1/2 cup flour, 1/2 cup fresh water, salt and pepper to taste & 1 egg
5. roll the 1/40 lb. seasoned pork with sesame leaves
6. fasten the each roll with leek
7. spread the mixed flour on the rolls
8. fry the rolls



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I was a solder on a cooks duty when I was serving a millitary service.

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