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Unread 02-28-2009   #11 (permalink)
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GRILLED PORTOBELLO MUSHROOMS

2 or 3 large fresh portobello mushrooms, stems removed and cleaned
2 Tablespoons olive oil
5 garlic cloves, finely chopped
Pinch of salt
Pinch of freshly ground black pepper
Pinch of oregano
Chopped parsley for garnish

Quarter the caps. Place them on a broiler pan pre-coated with a little olive oil, bottoms up. Cover the mushrooms with chopped garlic, salt, and pepper. Drizzle half the olive oil over the mushrooms. Put under the broiler for about five minutes. Remove the mushrooms and check with fork for softness. Sprinkle with oregano and parsley and return to oven, this time for another five minutes, checking every two minutes for the perfect tenderness. They should be soft on both tops and bottoms.
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Unread 03-01-2009   #12 (permalink)
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RICE-STICK NOODLES WITH MUSHROOMS

8-ounce bundle rice stick noodles
1 ounce dried shiitake mushrooms
2 tablespoons light olive oil
1 teaspoon dark sesame oil
1 medium onion, halved and sliced
2 cloves garlic, minced
2 cups firmly packed thinly sliced napa cabbage
15-ounce can oyster (shimeji) or straw mushrooms
2 tablespoons soy sauce
1 1/2 cups liquid from canned and dried mushrooms
1 1/2 tablespoons cornstarch

Bring water to a boil in a medium-sized saucepan. Immerse the bundle of rice sticks and soak for 20 to 30 minutes, or until they are al dente. When the noodles are done, drain them, place them on a cutting board, and chop in several places to shorten.

At the same time, combine the dried mushrooms in a heatproof dish with enough boiling water to cover them. Soak for about 30 minutes, then drain. Remove tough stems and cut them into thin strips about 2 inches long. Reserve the liquid.

In the meantime, heat the oils in a stir-fry pan or wok. Add the onion and stir-fry over medium heat until translucent. Add the garlic and cabbage and stir-fry over medium-high heat until the cabbage is tender-crisp. Add the mushrooms and soy sauce and stir-fry for another minute or so.

Use a bit of the mushroom liquid to dissolve the cornstarch. Pour the remaining liquid into the skillet or wok and stir in the dissolved cornstarch. Add the cooked rice sticks and toss the mixture together thoroughly but gently. Serve immediately.
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Unread 03-02-2009   #13 (permalink)
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Noodles and Vegetables with Peanut Sauce

1 pound spaghetti noodles
1/2 cup peanuts
2 cloves garlic
2 tablespoons soy sauce
4 teaspoons distilled white vinegar
1 tablespoon sugar
1/8 teaspoon cayenne pepper
1/2 cup water
2 medium carrots, julienned
1/3 pound (1 cup) snowpeas, sliced
1 cup roasted sesame oil
2 green onions, chopped
1 cucumber, peeled, seeded, and julienned

Cook the spaghetti according to the package directions.

In a blender or food processor, combine the peanuts, garlic, soy sauce, vinegar, sugar, cayenne pepper, and water. Blend until smooth and set aside.

Steam the carrots and the snow peas until tender-crisp, about 7 minutes, and set aside.

Rinse spaghetti with cold water and drain thoroughly. Pour into a large mixing bowl. Toss with the sesame oil.

Add the peanut sauce, carrots, and snowpeas and toss. Just before serving, top with the green onions and cucumber.

Serve this salad cold or at room temperature.
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Unread 03-03-2009   #14 (permalink)
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Barbecued Spareribs

Everyone has a favourite but this is my favourite. Spareribs make the perfect barbecue meal because you can eat with your fingers and not worry about making a mess. Back spareribs, which can be recognized by the uniform length of the bones, are best for barbecueing because they have more meat.

4 - 5 lbs back spareribs
1 cup catsup
1/4 cup dark steak sauce
1/4 cup cider vinegar
1/2 cup water
1/2 tsp worcestershire sauce
1 clove garlic chopped
1 tsp salt
1/4 cup sugar

Put frozen spareribs in a large cooking pot and just cover with cold water. Add a quartered onion, a bay leaf, a teaspoon of salt, a few whole cloves and a few black peppercorns. Simmer until the meat is almost done. Remove from pot.

While the ribs are cooking, mix the rest of the ingredients together to make a sauce.

If it is mealtime, place the ribs on the barbecue and liberally brush with the sauce until they have finished cooking.

If the ribs are pre-cooked early in the day, marinade them in the sauce until it is time to barbecue. This is my preferred way of doing the spareribs. When eating the meat slides off the bone and they are oh so finger lickin good.
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Unread 03-04-2009   #15 (permalink)
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Pumpkin Crunch

Mix thoroughly:

1 large can pumpkin
3 eggs
1 cup evaporated milk
1 cup sugar
1 teaspoon salt
1/2 teaspoon each ground clove and nutmeg
1 teaspoon cinnamon

Pour into well buttered 9X13 pan.

Blend:

1 pkg spice cake mix
1 stick plus 2 tablespoons butter

Sprinkle over pumpkin mix. Sprinkle on 1 cup chopped nuts. Bake at 325 degrees for 1 hour.
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Unread 03-04-2009   #16 (permalink)
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This recipe is very easy to do...

# 2 cups rice
# 1 can mackerel or tuna
# 2 or 3 chicken livers
# As available: add 1/2 cup of beans/peas/corn

Mix or blend in food processor. No preservatives or artificial anything!
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Unread 03-05-2009   #17 (permalink)
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SAUSAGE, CHEESE & EGG CASSEROLE

1 lb Sausage, cooked and drained
6 Eggs
2 Cups milk
1 tsp salt
1 tsp dry mustard
2 cups of sliced bread crumbs
1 cup grated sharp cheese

Combine milk, eggs, salt & mustard in bowl
In a 9x13 casserole dish layers of bread, sausage and cheese
Pour mix over layers and refrigerate overnight.

Bake at 350 for 45 minutes
Squares can be cut large or small, depending on number to be served and other items served with it.

If I use a glass dish, I normally spray the bottom with the Butter flavored Pam. Regular Pam would work fine too.
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Unread 03-06-2009   #18 (permalink)
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Pork Chops w/sauce.

4 pork chops or loin medalions
smear with plain cheap yeallow mustard
dreg in flour and place in lightly greased non stick skillet.
Brown lightly on both sides.
Add one can Chicken and Rice soup. (not diluted)
pour soup over shops and cover cook on low for 1 hour.
Turn chops once durring cooking.

These are wonderful and the sauce is good over baked potatoes or the chops.
The meat gets very tender and you can cut it with a fork.
Easy to fix and yummy.
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Unread 03-07-2009   #19 (permalink)
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Carmel Corn

2 Cups Brown Sugar

½ cup light corn syrup
1 Cup Butter
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking soda
7 quarts popped corn

2 cups pecans

Large flat pan like 9 by 13 or bigger would be better I use a foil turkey roasting pan.

Put popped corn and pecans in flat pan

Put sugar corn syrup butter salt & vanilla in a sauce pan and cook for at least 5 minutes
you want to melt the sugar some.
then take off heat and add the soda. This will cause the stuff to foam up. Stir until it does and then pour over popcorn.
Bake at 225 for 1 hour stir every 15 minutes.
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) and Domino (1997 - 2009)
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Unread 03-07-2009   #20 (permalink)
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i know how to make cakes,pizzas,pasta salad
 
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