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281. 9 Jul 2010 10:45

Dragon

I disliked fish as a child (but then I dislike it as an adult too). I remember, rarely, eating fish sticks as a kid but I always drenched them in tartar sauce so it was more like eating sauce with a little fish than the other way round. I think my boyfriend probably grew up on fish, he tells a story about being out on a lake with his uncle and his dad. They had a little campstove on the back of the boat and they would catch the fish, fillet them right there and throw them in the pan with a little oil and some salt and pepper. When he tells this story I always expect him to drool a little, he thought it was absolute heaven.
I'll tell you another story, while we were on our way to Osoyoos last year (that's a lake town in southern BC with wonderful camping) we kept seeing signs for Candied Salmon and my boyfriend kept saying we'd have to get some. I've never cared much for salmon but I do like candied things and I was starting to think maybe this would be something I'd enjoy. So at the next sign I said let's stop and get some. Well we walk into the store and my fella points to something in the glass case, that's Candied Salmon. I was horrified to see it still had the skin on and quickly changed my mind about this being something I would like. He bought some and we went on our way. I was driving while he got his treat out and started enjoying it (he really does love it). Finally he convinced me to try some, he even peeled the skin off for me. He gave me a tiny piece of it and I popped it in my mouth. I will never do that again, I found it so disgusting I couldn't even swallow it. I tried, all I could think of was getting that thing out of my mouth but my body rebelled and my throat refused to swallow. It was like it was saying there's no way that is staying in this body. I finally had to open the window and spit it out (while doing 90km on a mountian road). That taste stuck with me for a while, though I did get a good story out of it. hehehe

282. 9 Jul 2010 12:52

belladonnis

Polenta my kids hate fish sticks! They do love fried cat fish nuggets or fillets even the whole fish with the bones, grilled talopia, salmon and tuna. I have to say though that the fried cat fish is their fav, tarter sauce free but with mustard mixed with alittle tobasco or hot sauce!

283. 9 Jul 2010 13:09

belladonnis

I like all types of fish, love fried catfish, but my favorite seafood is oysters! I love,love, LOVE them! Fried, my fave, baked or in stew, just not raw.....to slimy!lol
My kids also like fried shrimp which im not a fan of, I love it boiled.

284. 9 Jul 2010 17:44

polenta

Dragon, you should draw a pic of you spitting out the fish at 90 km. LOL
I like how Americans speak of so many sauces: tobasco, mayonnaise, mustard, soy sauce, hot sauce, tartar sauce and the like. Everything has a sauce and I bet you buy it in a bottle from the supermarket!!!
Here we don't have so many sauces we can buy, only mayo, ketchup, soy, mustard.... the others are only imported and the sauce would cost more that what the meat, fish or whatever.
On second thoughts you can buy a steak for about two dollars and you would need to buy a sauce costing five!!!!
LOL

285. 9 Jul 2010 19:05

sheftali52

ROFL--Dragon spitting out fish at 90 km/hr. Yes, we must have that pic!

286. 11 Jul 2010 19:04

Dragon

Challenge accepted.

http://www.thinkdraw.com/picture.php?pictureId=112015

If you look closely you will see speedlines to indicate the fastness of both my car and my candied salmon.

287. 11 Jul 2010 20:36

sheftali52

Love the pic, Dragon--excellent! Thx for indulging us.

288. 12 Jul 2010 09:21

polenta

lol lol lol

289. 5 Oct 2010 18:29

Dragon

Here is a recipe from Baldur:

Frosted Apple Bars

for the apple bars:
1+1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1+1/2 teaspoon ground cinnamon
6 tablespoons butter
1 cup brown sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
2 medium apples, peeled, cored and diced

for the frosting
1/2 cup confectioner's sugar
1/8 teaspoon salt
2 teaspoons soft butter
1 teaspoon vanilla
up to 3 teaspoons of milk

Preheat the oven to 350 degrees F
Grease a 13" by 9" baking pan

In a bowl combine the flour, baking powder, salt, cloves and cinnamon. Set aside.
Combine the milk and vanilla. Set aside.
In a mixer cream the butter and brown sugar together.
Beat in the egg.
Alternately add the flour mixture and the milk mixture into the butter mixture, beating only until combined.
Remove the batter from the mixer and gently fold in the apples

Spread the batter evenly in the prepared pan and bake for 30 minutes.

Prepare the by mixing together the confectioner's sugar, salt, butter, vanilla and 1 teaspoon of the milk.
Add another teaspoon or 2 of milk until you get a runny frosting consistency. Don't worry if there are a few lumps in the mixture, they will melt.
Remove the cake from the oven and spread the icing over it while the cake is still warm.
Allow to cool before slicing.

290. 5 Oct 2010 18:42

Baldur

Baldur omitted a word in the lasy paragraph. It should read:
'Prepare the frosting by mixing together the....'

291. 5 Oct 2010 18:44

Baldur

lasy - y + t = last

292. 20 Sep 2011 13:26

Robindcr8l

Okay! Found this recipe wanting to do something else with chicken breasts...(it's phenonmenal in it's easiness and delishiousness)
INGREDIENTS:
6 chicken breasts
1/2 cup Italian Dressing
1 12oz. bottle of good barbeque sauce
2 tablespoons of worschershire sauce
1/2 cup brown sugar
(i also put a bunch of garlic in there, some tobasco sauce...do what you feel!)

In a large crockpot, throw everythig in there
(no, you don't need to pre-cook the chicken)
Set on low for 6-8 hrs, high for 4-5 hrs.
after a few hours, take two forks and shred the heck out of the chicken, let it simmer
Serve on some good yummy buns, with a nice coleslaw, corn on the cob, watermelon (that's what we had it with!) A wonderful summertime meal!!!

293. 20 Sep 2011 16:33

Dragon

mmm, that sounds yummy. Kinda like pulled pork sandwiches but with chicken instead. This one's going in my recipe book.

294. 20 Sep 2011 19:18

Robindcr8l

Dragon, this recipe was so easy and so yummy and you're right...very similar to pulled pork sandwich. My son ate 4 big hoagies of this when I made it! (He's 14...a growing boy!)

295. 24 Oct 2011 15:29

indigo

Lemon Garlic Chicken

4 skinless, boneless chicken breast
2 tbsp olive oil
2 tbsp fresh lemon juice
1 crushed garlic clove
1/2 tsp thyme
1/4 tsp salt


Place chicken in ovenproof dish, should fit snug. Whisk oil, lemon juice, garlic
and herbs together and pour over chicken. Bake uncovered for 1 hour, basting after 30 minutes in a 375 deg. oven

I double or even triple the sauce depending on the size of the chicken breasts and if I want more sauce for whatever I'm serving with it such as
mashed potatoes or rice.

296. 8 Dec 2011 06:16

marius

This is a great "holiday time" cheese cake. : )


Orange-zest Cheesecake with Grand Marnier

Crust
8 oz. (two cups) gram cracker crumbs
3 tablespoons granulated sugar
3.5 ounces (7 tablespoons) unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 375 degrees F. Place parchment paper on the bottom of the springform pan, put on the sides and trim off the excess paper at the sides. (This step makes it very easy to remove the cake from the pan after baking because you slide parchment paper and cake to serving plate in one easy move.) In a medium bowl, stir the graham cracker crumbs and sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about two inches up the sides of the pan (to press, use your fingers or a flat-bottomed measuring cup). until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the over temperature to 300 degrees F.

Filling
3 eight-ounce packages cream cheese at room temperature
1 cup of ricotta cheese at room temperature
2 tablespoons all-purpose flour
pinch table salt
1½ cups granulated sugar
1 tablespoon vanilla
4 large eggs, at room temperature
2 tablespoons orange zest (use fresh orange and zest off the outermost, orange part of rind to equal 2 tablespoons)
3 tablespoons Grand Marnier

In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta cheese, flour, and salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the sugar and continue beating until well blended and smooth. Add the vanilla, orange zest and grand marnier, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t over-beat once the eggs have been added or the cheesecake will puff too much and crack as it cools). Pour the filling onto the cooled crust and smooth the top.

Bake the Cake
Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. (Actually, because this is a variation of a basic cheesecake recipe, you may need to bake as long as 75 minutes or more: the Grand Marnier is extra liquid so will increase cooking time.) The cake will be slightly puffed around the edges and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen for up to 1 month. (To freeze, remove the springform pan, put the cooled cake on a rimmed baking sheet, in the freezer, uncovered, until the top is cold and firm; then wrap the cake in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)

Top and Serve
Unclasp and remove the side of the springform pan and carefully slide the cake and parchment paper onto a flat serving plate.

Optional topping: caramelized sugar (burnt sugar). Sprinkle 2 tablespoons granulated or turbinato sugar (sugar in the raw – easy to find little packets of this in restaurants) evenly over the top of the cake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized. Or, if you don’t have a kitchen torch, put the cake under a broiler to caramelize the sugar.

297. 10 Dec 2011 10:47

mdawrcn

Vanishing Oatmeal Raisin Cookies
Ingredients
•
• 1/2 cup (1 stick) plus 6 tablespoons butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt (optional)
• 3 cups Quaker® Oats (quick or old fashioned, uncooked)
• 1 cup raisins


Preparation
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
• Prep Time: 20 min
• Cook Time Time: 08 min
Variations
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.
Yield
4 DOZEN


This is the recipe off the Quaker Oats box. I have made many times. Today I used Irish Oats. In my oven it takes more like 20 minutes and I usually add a cup of pecans or walnuts. And I get more like three dozen, guess it just depends on the size. So good.

Also, I tried those boneless chicken breasts in the crock pot, but with just a little olive oil, about a cup of water, a tablespoon or so of soy sauce, a little teriyaki sauce and a little soy and sesame ginger dressing. Polenta is right about our sauces. I have a refrigerator door full of different sauces and dressings. Anyway the chicken was the bomb as my peeps say, (that's a good thing). I served it with brown rice, spinach an mushrooms. Yummy!

298. 15 Dec 2011 05:45

Lizzi

That sounds wonderful, Mcdrawn, and I am going to make them today. I have been thinking of cookies lately (not that I need them), and these will assuage my guilt feelings because they are oatmeal! Plus it's a more satisfying snack than ordinary sugar-and starch cookies.

299. 15 Dec 2011 09:03

Dragon

Ooo, I found a good recipe, just made a batch of these last night. They're super easy and quick.

Pretzel Turtles

20 mini pretzels
20 chocolate covered caramel candies (I used Rolos)
20 pecans (unsalted)

Preheat the oven to 400 degrees, line a baking tray with parchment paper, place the mini pretzels on the parchment paper. Put 1 Rolo on top of each pretzel. Place 1 pecan on top of each Rolo. (This is a bit of a balancing act but works surprisingly well).
Bake at 400 for 3-4 minutes. Remove from the oven and carefully press down on the pecan to smush it down into the Rolo, don't go to fast or you'll end up with a mess. Put the whole tray in the fridge until cool, the 'turtles' should now be easy to remove from the parchment paper.


I used almonds because I couldn't find pecans and I put them out on the deck to cool down because my fridge wouldn't fit them. They turned out great.

300. 2 Jan 2012 07:16

stevedover1965

My Favourite Chilli Recipe

Ingredients:

Fresh Ginger Root (About 3 inches)
Small Garlic Bulb
Two Red Chilli's
One Small Onion
One Small Leek
Baby Mushrooms about 250 grams
500 Grams Good Ground Beef Steak
2 Tbls Worcestershire Sauce
2 Tbls Encona Hot Chilli Sauce
2 Bovril Stock Cubes
Pinch of salt
A Good Grind of Black Pepper
Can of Chopped Tomatoes,
Can of cooked Kidney Beans,
Tesco (Any Supermarket brand) Jar of Chilli sauce or packet of your favourite kind.

Method: Using a large Chefs Pan (12-14 inch) With lid

Heat the pan on a low heat

Grate/Slice the Ginger root add to the hot pan
Chop finely the chilli's add to the pan
Crush and chop the garlic use as much of the bulb as you like, add to the pan.
Do the same with the Onion & Leeks, then add the small button mushrooms whole, add the beef (no need to cook and drain the fat if you bought a good quality beef mince) stir until brown, add the Worcestershire sauce, Encona Pepper sauce and Beef Stock cubes. Stir well for a minute or two then add the Tomato's and Chilli sauce.

Simmer all the ingredients in the Chefs pan or Stock Pan (whichever you prefer) for about 45 minutes maybe an hour.

Prepare rice in your usual way and add generous helpings of the Chilli, be prepared because this is a very spicy / hot dish.

Enjoy.