anyone had ant experince making GOOD :
shortbread
little meat pies(pasties?)
chinese dumplings

nobleheart: That was a neat site ..thanx forsharing it :)

Which came first, the bread or the beer?
The code of Hammurabi from the 18th c BC :
http://www.coopsmaps.com/beer/ninkasa.html

http://recipelinks.netfirms.com/RecipeSuperSites.html

nobleheart: Thanx Nobleheart i will be getting lost in Recipes now ..lol !

nobleheart: Very interesting indeed...Thanx !

http://www.epicurious.com/recipes/
http://www.foodnetwork.com/food/recipes/0,1977,FOOD_9936,00.html
Chopstix.net oriental recipes
Top Secret Recipes.com recipe secrets
I Love Pasta.org
http://www.allrecipes.com/
http://www.veggieheaven.com/
------
more recipe links:
http://www.thebigproject.co.uk/links_food_wine.htm
http://www.mysteries-megasite.com/recipes/recipes-1.html

Barbee: Yorkshire Pudding is popular in England with roasts, but most restaurant chefs know how to make it.

nobleheart: Shortbread is best made with real, saltfree butter.
Pasties [rhymes with nasty] have all kinds of recipes available, some with lard, some without, some using turnips, some not. You need to try some and decide for yourself what kinds you like.
Chinese dumplings-Are you talking about Won Tons or Potstickers? You can buy frozen Won Ton skins & fill them with chopped meat, veg, whatever. Then they're either deep-fried or boiled [often in soup] usually shaped in a circle or square then folded over into a half-circle or triangle before cooking. Potstickers are more specialized, with at thicker dough-skin, usually a filled circle that is pulled together at the top & twisted around, then boiled or braised in a sauce.

I was thinking of won tons love won ton soup

lostlady: You mean 'suet' pudding, which is made with suet, or rendered beef [usually] fat, like you put out for the birds to eat in winter. This is a sweet pudding made with spices, sour milk, molasses, & raisins, then put in a mold and steamed. It's more like a moist cake than what we think of as pudding. It's usually served with Hard Sauce, for holidays. It is not the same as Yorkshire pudding, which is like a big popover[batter] poured into a roasting pan when the roast is done & baked while roast is 'resting' or baked at the side of the roast for the last half hour. It is just flour, salt, eggs & milk. Both of these are old English recipes like Charles Dickins might have written about.

nobleheart: That's one of my favorites too. The plain boiled ones are called 'goozuhs' in Chinese, but no one ever calls them that now, since Won Ton is a more universal term.

Foxy Lady: I'm with you Foxy! We have a chef, who is Polish, but trained by a French Cordon Bleu Chef, so he does everything! My mother was born in China & didn't come back to US til she was 17. So my brother & I both cook Gourmet Chinese food. I like trying recipes from all over the world. When I lived in England one year, my Egyptian neighbor gave me a recipe for Rawanah, a type of cake with a lemon syrup in it. I have it written in both Arabic & English. [My husband also likes to cook, & he's from SC]

http://www.bbc.co.uk/food/recipes/database/stirfriedmixedvegeta_4831.shtml

http://www.cdkitchen.com/recipes/recs/453/Cashew_Chicken14340.shtml

nobleheart: Can't get to those.[limited browser] But I like Cashew Chicken. A couple of my other favorites are Snow Peas with Beef, Sweet & Sour Pork [not breaded]. Seseme Chicken with Asparagus, Egg Foo Yong, Shrimp Fried Rice, & Abalone Soup. All of these together make a really nice company meal, which you can top off with Almond Cookies [not quite right unless you use Lard] and Mandarine Oranges.

nobleheart: Oops, don't know how that 'e' got on the end of Mandarin [blush]

dancer these are 2 great recipes.I have used them often.if you want,email me at:
nobleheart2163@yahoo.ca ( NOT .com)

I sent you the recipes in .txt

nobleheart: Sorry, I wasn't able to send it. The postmaster sent it back. What were they of?

nobleheart2163@yahoo.ca has been a valid email for almost a decade.
try again.I was going to sent you the 2 recipes re my poste here.beacuse of your comment on them:
Can't get to those.[limited browser]

Ok this is a new one to me but my neighbour brought some by today and WOW is it good. A nice simple recipe to go along with bbq meat.
sliced cukes
slices spanish onions
sauce

sauce ingredients:
for one cup of sauce-
2 ounces sugar
2 ounces vinegar
2 ounces canned condensed milk
2 ounces mayo

Sounds harsh but my my its yummy

the sauce is what we put on a dish here called donairs. A very spicey garlic meat loaf type food. Yumm!!!!

Rose: got a recipe for the donairs, Rose? : )

No but she's got a phone number

harley: har har! careful I have wicked onion breath right now!! don't cross me or I will huff on ya!

Dessi one donair recipe coming up!

Donair Meat

* 3 pounds lean hamburger (triple ground*)
* 3/4 cup bread crumbs
* 2 tsp pepper
* 1-2 tsp cayenne red pepper (depending on your taste)
* 1 1/2 tsp oregano
* 3 tsp paprika
* 2 tsp onion powder
* 1 tsp garlic powder
* 1/2 tsp salt

*Try to get your butcher to run the meat through the grinder a few times. A food processor will do the trick also.

Combine all ingredients in a large bowl. Knead for 20 minutes. Shape into two tightly formed loaves. Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit. Cool loaves and slice into thick slabs. Meat can be frozen for future use. If (like me) you are not fortunate enough to own your own rotary-stick-cooker thing like the ones in the good shops, you may find that the inner parts of the loaf are not browned enough. This can be remedied by re-heating the meat in a frying pan. This browns it nicely and gives it that slightly chewier texture.


Preparation

Heat donair meat in a frying pan. Dip a pita bread in water and fry in frying pan to soften (this is VERY important). Place a generous amount of sauce on bread. Top with meat, chopped onions and tomatoes and finish off with lots more sauce. Put on some old clothes, then roll up or serve open face on a plate. Utensils are strictly forbidden.

ProperDonair Sauce
(adapted from King of Donair the original donair maker in Halifax Nova Scotia)

* 2/3 cup canned evaporated milk
* 2/3 cup sugar
* 1/4 cup white vinegar
* 1/2 tsp garlic powder

Stir canned milk, sugar and garlic powder until sugar is dissolved. Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be. Let sauce sit for at least one hour in refrigerator before using. Eventually (hours to days later), the sauce may start to separate. DO NOT STIR IT. Simply skim the thick sauce off the top. It tastes fine, despite the appearance that all the vinigar has seeped out of it.

You should be able to get thick sauce simply by following the instructions in the top recipe. I can get mine a bit thicker than yogurt. Occasionally, I blow it and stir too much and the sauce gets thin again. If your sauce is not thick enough (I like spoons to stand up in it) follow the recipe below. It is my new favorite.

oh- thanks! You told me kinda how to do these but this recipe is great.
I'm actually one of those fortunate ones who does have a rotary-stick-cooker things. We got a rotisserie last Christmas- can I do the meat in that instead of broiling it?

I'll have to try this one soon and let you know how it comes out : )

baddessi: Yes! perfect way to cook it is on a rotisserie! lip smacking good that! Tell me how it turns out!

afternote* if you dont want to be brave and try the donair sauce you can always use tzitzi (sp) sauce instead.. just as yummy but mega garlic breath when u r done!

Rose: Well that shut me up!! First time I've ever seen a recipe for it, nice one!

Blue Cheese Pasta
1lb.Spaghett
4 Tbs. Butter
1/2 Cup Blue Cheese (3ozs.) crumbled
3/4 Cup Chicken Broth
1 1/2 Cups sliced mushrooms
3/4 Cup scallions (minced)
2 Tbs. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/4 Cup Parmeasan cheese
Cook pasta to desired donenesss ..drain and place in lg.bowl .
meanwhile in lg. skillet over medium heat place butter and blue cheese,and chicken broth . Stir and cook about 5 mins. or until mixture has thickened slightly (enough to coat back of spoon)
Add mushrooms , scallions , lemond juice ,salt , pepper and cook for 5 mins. longer . Pou mixture over the pasta and toss to blend thoroughly . Sprinkle with Parmesan Cheese and serve .
Different way to enjoy Pasta !!

anyone got a good recipe for rabbit?

nobleheart: *runs out and lQQKs in bunny hutch*

*Wipes brow* Whew!! thought I was going to have to do some splainin to my son..

I know,I get flack about eating bunnies,,but rabbit is delicious

conversions

volant: hey thanks.. that is great infor Volant

http://www.classbrain.com/artstate/publish/wyoming_recipes.shtml

http://www.foodtimeline.org/foodfaq4.html

chupacabraVS2: hey thankies.. ;)

ScarletRose: glad u liked it

Official state foods
http://www.foodtimeline.org/foodfaq4.html#official

Does anyone have a Recipe for "Sauerkraut Soup" ?

http://kid.allrecipes.com/

I love having a slow cooker.great when you are busy.

cant find my fav recipe,but found this one on line it is close:
http://chicken.allrecipes.com/az/82296.asp

I used to use real orange slices(minus the seeds).
then tried tangerines for a lsight diff taste.
my friend natasha tried it with peach juice.

Here's a helpful list that suggests substitutes for a variety of alcoholic beverages. Quantities and substitutes vary, depending on the recipe used.

Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.

Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.

Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.

Bourbon: Non-alcoholic vanilla extract.

Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.

Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves.

Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee syrup.

Creme de cacao: Powdered white chocolate mixed with water; non-alcoholic vanilla extract and powdered sugar.

Creme de cassis: Black currant Italian soda syrup; or black currant jam.

Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.

Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.

Lorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.

Mirin: White grape juice mixed with lemon juice or zest.

Muscat: White grape juice mixed with water and powdered sugar

Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade.

Peach brandy: Syrup from canned peaches in heavy syrup; or peach preserves.

Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves

Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice

Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.

Riesling: White grape juice mixed with water and a pinch of powdered sugar.

Rum: Non-alcoholic vanilla or rum extract.

Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.

Vermouth: Apple cider; or apple juice mixed with lemon juice and water.

Vodka: Water; apple cider or white grape juice mixed with lim uice.

White wine: White grape juice; apple cider; apple juice; vegetable stock; or water.

here

re sodium gee foxy ty will watch I have a tendency to reduce salt in recipes...many I find to salty.
---
re alcohol,duh of course alcohol w/ its low boiling point boils off when cooking,it is used in cooking more for taste.

<for what exactly..there are many great search engines for recipes.I have short list of the best in a file .If u want & can find it>cut>paste here.

2 C. 12oz milkchocolate chips
1 C. 6oz semisweet chocolate chips
1 can 14oz sweetened condensed milk
dash of salt
1/2 t. peppermint extract
1/4 C. crushed hard peppermint candy

Line an 8 or 9 inch square pan with waxed paper.
In a mediumn sized heavy saucepan over low heat melt chips with milk and salt. Remove from heat, stir in extract. Spread evenly into prepared pan. Sprinkle with peppermint candy. Chill 2 hours or untill firm. Turn onto a cuttingboard, remove waxedpaper, cut into squares. Store covered in refrigerator.

3 C. 18oz semisweet chocolate chips
1 can 14oz sweetened condensed milk
4 T butter divided
2 t. vanilla
dash of salt
1 C. chopped nuts
2 C. miniature marshmallows

Line an 8 or 9 inch square pan with waxed paper.
In a large sized heavy saucepan over low heat melt chocolate chips with milk, 2 T. butter, vanilla and salt. Remove from heat, stir in nuts. Spread evenly into prepared pan. In a mediumn sized saucepan over low heat melt marshmallows with remaining 2 T. butter. Spread on top of fudge. With a table knife swirl through top of fudge. Chill 2 hours or till firm. Turn fudge onto a cutting board, peel off waxed paper, cut into squares. Store covered in refrigerator.

3 C. 18oz semisweet chocolate chips
1 can 14oz sweetened condensed milk
dash of salt
1 C. chopped nuts
2 t. vanilla

Line an 8 or 9 inch square pan with waxed paper.
In a mediumn sized heavy saucepan over low heat melt chocolate chips milk and salt. Remove from heat, stir in nuts and vanilla. Spread evenly in prepared pan. Chill 2 hours or till firm . Turn onto a cutting board, remove waxed paper, cut into squares. Store in refrigerateor.

To make Peanut Butter Glazed Fudge omit nuts, stir 3/4 C. peanut butter flavored chips in with vanilla. Spread in pan and chill as above. For glaze in a small saucepan melt 1/2 C. peanut butter flavored chips with 1/2 C. whipping cream. Stir untill thick and smooth. Spread over chilled fudge.

To make Marshmallow Fudge omit nuts, stir 2 T. butter in with vanilla, fold in 2 C. miniature marshmallows. Proceed as above.

2 C. 12oz semisweet chocolate chips
1 can 14oz sweetened condenced milk divided
2 t. vanilla
6oz white confectioners coating or 1 C. deluxe white baking pieces
1 T. peppermint extract
1 drop green or red food coloring

Line an 8 or 9 inch square pan with waxed paper.
In a mediumn sized heavy sausepan over low heat, melt chips with 1 C. sweetened condensed milk, add vanilla. Spread half of the mixture into prepared pan. Chill for 10 minutes or untill firm. In a small sized heavy saucepan over low heat melt white confectioners coating with remaining sweetened condensed milk. It will be thick. Add peppermint extract and food coloring. Spread on chilled chocolate layor. Chill for 10 minutes or untill firm. Spread reserved chocolate mixture on mint layor. Chill for 2 hours or untill firm. Turn fudge onto a cutting board. Peel off waxed paper and cut into squares. Store covered in refrigerator.

Fruit Scones

8 oz. self-raising flour (225 g)
1/2 tsp. baking powder
2 oz. butter or margarine (50 g)
2 Tbsp. caster sugar (granulated sugar)
3 oz. mixed dried fruit (e.g., raisins)
1/4 pint milk (150 ml)
milk to glaze

Preheat oven to 425 F.

Sift the flour and baking powder into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and fruit and add enough milk to mix to a soft dough.

Turn onto a floured surface, knead lightly and roll out to 3/4-inch
thickness.
Cut into 2-inch rounds and place on a lightly floured baking sheet.
Brush with milk to glaze.

Bake for 10 minutes then cool on a wire rack.
Serve with butter and jam
(or clotted cream--sort of like whipped cream (yum yum)).

Tip: Most scones will keep for a day or two if stored in an
airtight container, but are always best reheated in the
oven for a few minutes before serving.

volant:That's kind of fat...fat stuff right?

Bruno Jesus: CHOCOLATE you can't go wrong with CHOCOLATE ;)

volant:It taste good but it's bad for the cholesterol...and you know what they say about high cholesterol!