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May 22, 2010 @ 2:39 PM What I Like    
lunanegra


Posts: 1,478
I wouldn't be so cruel as to make you eat the real thing.

Quite alright. Being the pauper that I am, I'd eat the "J" off of January at this point if I knew it would keep me full for the rest of the week. :-/
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May 24, 2010 @ 4:15 PM What I Like    
theSkwirl


Posts: 88
Haggis, if you don't inhale the scent, isn't the worst thing I've ever eaten. Not the best.. but certainly not the worst.
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May 24, 2010 @ 4:22 PM What I Like    
B9CC1D


Posts: 356
Hummingbird Cake

Proving I don't just eat healthy food...
Note: No hummingbirds were harmed in the making of this confection.

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup crushed pineapple, undrained
1 cup chopped pecans
1 3/4 cups mashed bananas
1/2 cup chopped pecans

From what I understand, this is a traditional southern recipe. If anyone knows more about it I would like to get the info.

Combine first 5 ingredients in a large bowl; add Eggs and oil, stirring until dry ingredients are Moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Pour batter into 3 greased and floured 9-inch Round cake pans. Bake at 350 for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.

CREAM CHEESE FROSTING:
1/2 cup butter or margarine, softened
1 cup cream cheese, softened
1 package powdered sugar, sifted
1 teaspoon vanilla extract

Cream butter and cream cheese. Gradually add powdered sugar; beat until mixture is light and fluffy. Stir in vanilla. Stir 1/2 cup pecans into Cream Cheese Frosting,if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.

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May 24, 2010 @ 6:42 PM What I Like    
lunanegra


Posts: 1,478
Cake history, incl Hummingbird cake by request.
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May 25, 2010 @ 10:50 PM What I Like    
B9CC1D


Posts: 356
Wow. Thanks for an extremely cool link.

I also wanted to thank everyone for their comments on this thread. I didn't think it would go very far but I'm glad to see it's being enjoyed.
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May 25, 2010 @ 10:58 PM What I Like    
B9CC1D


Posts: 356
Mango - Macadamia Salsa

Once upon a time...in a faraway land...

4 tomatoes
1/4-1/2 fresh mild chilies
1-2 spring onions / scallions / Chinese leeks
1 tbsp fresh coriander leaf (cilantro)
1-3 tsp fresh mint (to taste)
Juice of 1 lime
3 tbsp olive oil
1/3 cup macadamia nuts
1 ripe mango
pinch of sugar
salt, pepper, cayenne or chili pepper to taste

Dice the tomatoes and chili, chop the mint, coriander and spring onions. Peel and dice the mango. Coarsely chop the macadamia nuts, then toast them lightly in an ungreased frying pan. Combine the tomatoes with the chili, onion, mint, cilantro, lime juice and olive oil. Add the macadamia nuts, then the mango. Season with the sugar, salt, pepper and cayenne pepper to taste. Peaches or nectarines may be used instead of mangoes.
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May 26, 2010 @ 5:38 PM What I Like    
lunanegra


Posts: 1,478
The above would sound awesome on some grilled chicken or whitefish
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May 26, 2010 @ 8:15 PM What I Like    
B9CC1D


Posts: 356
Papas Bravas (Brave Potatoes)

Potatoes 2 large, peeled, cut into bitesize pieces, washed and dried
1 pint tomato puree or crushed tomatoes
Small onion, slicecd
2-3 cloves garlic, crushed
1-2 tbsp paprika
Chilli sauce or powder to taste
Olive Oil

Deep Fry potatoes until crisp (or, oven bake them with spray-oil for similar effect and less fat.) Saute onion and garlic in olive oil. Add paprika and fry 2 mins. Add tomato. Add chili to taste. Add potatoes, cook for 5 mins.

Serve with crusty bread.
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May 27, 2010 @ 9:30 PM What I Like    
lunanegra


Posts: 1,478
D'aww- I cant eat potatoes :/
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May 29, 2010 @ 1:41 PM What I Like    
B9CC1D


Posts: 356
Just to tease Luna...

South Indian Potato Curry

aka POTATOES FROM HELL!

2 potatoes
1/4 tsp asafoetida*
salt to taste
1 tsp cayenne or chili pepper, or to taste
dash of turmeric, for color
Corriander to taste
1/2 tsp mustard seeds
1 Tbsp corn oil

Dice the potatoes. Heat the oil in a wok or saucepan. Add the mustard seeds and cover. When the popping slows down, add the other ingredients, potatoes last.

* Special Note: Asafoetida is an evil spice and you may not want to let it into your house. While it's delicious after being cooked it has to be kept in airtight containers or it will make your whole kitchen smell. It's nicknames, according to Wiki, are Food of the Gods, Stinking Gum, and Devil's Dung. If you want you can substitute crushed leeks or fennel for this ingredient...you wimps.
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May 29, 2010 @ 2:09 PM What I Like    
theSkwirl


Posts: 88
There's a reason it sounds like a rotten ass. That's pretty much what it smells like too.
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May 29, 2010 @ 2:28 PM What I Like    
lunanegra


Posts: 1,478
I can eat taters, its just that the results are left in the hands of a high power.
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May 29, 2010 @ 5:08 PM What I Like    
B9CC1D


Posts: 356
So name something you like and I'll see if I have an interesting recipe for it.
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May 29, 2010 @ 8:24 PM What I Like    
lunanegra


Posts: 1,478
Well, this thread is about what you like, not me.
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May 29, 2010 @ 9:56 PM What I Like    
B9CC1D


Posts: 356
Yeah...and just because two people are having sex means they can't have a simultaneous climax. Sometimes things that are good for one person are good for another.
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May 29, 2010 @ 10:17 PM What I Like    
lunanegra


Posts: 1,478
Simultaneous climax...HAH! But we'll save my shitty sex life for another discussion.

Anyway, I'm looking for the holy grail of fried rice recipes. Mines is okayyyy could be better. Also like chicken, and apple-related things...maybe seafood.
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May 30, 2010 @ 2:20 PM What I Like    
B9CC1D


Posts: 356
Well then, here's my Special Luna Edition things I like;

First, the GOOD FOR YOU

POWERSAUCE® bars
(just kidding...has nothing to do with the Simpsons)

3 cup Quick-cooking oats
1 tsp. Cinnamon
1/4 tsp. Cloves
3/4 cup Chopped dates
3/4 cup Dried apricots, chopped
1 cup Apple butter
1 Tbsp. Sugar

Preheat oven to 350 degrees. Mix the oat, cinnamon, and cloves in a large bowl. Add dates and apricots, stir in apple butter. Mix very well until oats are moistened with apple butter. Spread mixture in 8 x 13" pan. Pat it down firmly to make an even bottom layer. Sprinkle sugar over surface. Bake for 2 min. Immediately cut into convenient sized bars, but do not remove from pan. Allow to cool thoroughly, go over cuts with knife again, and serve. The more they have cooled before eating the better they are.

now, the BAD FOR YOU

Cheddar and Apple Pie

3oz butter
1 cup flour
5oz mature Cheddar, finely grated
milk, for glazing
1oz mature Cheddar and a little chopped sage, for sprinkling

For the Filling...
10oz sweet potatoes, peeled and very thinly sliced
1 large onion, peeled and thinly sliced
2 Tbsp vegetable oil
1 very large cooking apple of your favorite type, peeled and sliced
1 Tbsp chopped fresh sage
8oz Wensleydale, diced

Rub the butter into the flour to make fine crumbs. Stir in Cheddar and some salt and pepper to taste. Mix with two to four tablespoons of water added slowly until mix binds. Wrap the dough in plastic film and chill for 30 minutes. Preheat the oven to 375. Parboil the potatoes for 2-3 minutes while the oven warms, then drain and rinse in cold water. Nit required, but much better if the onion has been slightly browned by frying in the oil. Line a buttered deep 9" pastry dish or pie pan with two thirds of the pastry. Fill with half the potatoes, half the onion, half the apple, half the sage and half the Wensleydale, seasoning lightly as you go. Repeat layers. Cover with the remaining pastry. Pinch the pastry edges firmly together and make a tiny hole in the top with a knife. Brush with a little milk, sprinkle over the Cheddar and a little sage. Bake for about 45 minutes until the pastry is golden and the filling is soft. Cool for at least 15 minutes before serving. If you use (or even have) creme fraiche or double Devon you can add a couple spoonfuls to the filling or a dollop on top when you're ready to eat.
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May 30, 2010 @ 8:52 PM What I Like    
lunanegra


Posts: 1,478
All...dat...cheeeeeeeese...

And the bars sound good, too
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Jun 5, 2010 @ 3:18 AM What I Like    
B9CC1D


Posts: 356
Stuffed Pumpkin

4 - 6 cups bread cubes
1 pumpkin
2 - 3 cups green vegetables, minced
savory spices (dried onion, dill, oregano, cumin, etc.)
1/2 cups nut pieces (pignoli, pecan)
2 eggs (or egg beaters)

Start with a cooking pumpkin (any winter squash will also work), about 3 1/2 to 4 lbs. for a small household. Cut off the top, straight across. Pull out all the innards and scrape it down. The cap can be hollowed out to fit neatly over the pumpkin. Save the seeds for roasting.

More or less bread can be added as needed. Shredded / mince some green vegetables, like zucchini or broccoli (This is a good opportunity to deal with left-overs). Simmered briefly, then strain, and add dried minced onion and dried dill, each 2 Tbs approx, and cumin, oregano, each 1 tsp or more, and salt to preference.

Dried fruit can also be added, then roasted pignoli and pecan pieces, about 1 - 2 Tbs on the cherries, and 1/4 cup each on the nuts, or less. Stir in eggs and moisten with vegetable or chicken stock.

Close the pumpkin and bake at 400 F for an hour or so. Lower the temp if things start to get too brown before the pumpkin gives. The trade off is between moist
and crisp. If you want the top part crisp, cook the pumpkin cap separately then use it for show later, as a cover to the stuffing in the pumpkin.
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Jun 5, 2010 @ 2:26 PM What I Like    
B9CC1D


Posts: 356
Thai Melon Salad
(Just like I like my women...simple, spicy and with great melons!)

6 cups melon cubes
2 cucumbers, halved lengthwise and sliced
6 tablespoons lime juice or herb vinegar (rose vinegar works very well.)
grated zest of 1 lime
1 red Thai Chile, diced with seeds
2 tablespoons chopped fresh cilantro or parsley

Combine melon and cucumber in salad bowl. Mix remaining ingredients together in small bowl. Pour over fruit, toss well, and serve or chill up to 2 hours.
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