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

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

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

I was thinking of won tons love won ton soup

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

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

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

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

http://pgoh.free.fr/star_records.html

http://www.pichirichi.com/images/Funny-Food/040_inek.jpg

http://www.popgadget.net/images/gingerbreadCPU.jpg

Foxy Lady: ty foxy,I bought a few pods.they r delicious,taste somewhat like chocolate.

I still see people buying those carob pods.wish I knew what you can do with them.

and yes I can cook,so what?cant a guy have his talents?[wink]

ScarletRose: ty "scarletrose",I'm sure an evening together would be fantastic.will you be bringing your lil pink whip?

well aren't you nice

ScarletRose: well its nice to see I'm not the only one who appreciates a good bottle of wine...anyone else? whats your fav wine?

but no tequila,but I have a bottle of Cabernet sauvignon

ScarletRose: I'm making from scratch egg noodles with fresh sweet basil in it.I have this delicious prosciutto ham alfredo sauce natasha made and a block of munster cheese.want some?

Summertop: I was answering ScarleRose.

ScarletRose: that sounds delicious.I 'll bring the tequila.

harley:
RomanticDinnerIdeas:
http://www.soyouwanna.com/site/syws/dinner/dinner3.html

http://www.foodnetwork.com/food/show_cl/episode/0,1976,FOOD_9952_14000,00.html

http://www.absoluterecipes.com/romantic/

http://www.romanceopedia.com/R-RomanticDinnerIdeas.html

Czuch Chuckers: is that were mr.potato head and don rickles hang out?

ok ok het speaking of nuts.I was a t the bronte creek conservation area.they have shag bark hickory trees.I plan to check in the fall for hickory nuts.

tootsie rolls mmmmm..all I have is warm honey roasted cashews

sprinkle/crunch crisp bacon over it..then sprinkle melted cheddar cheese over it

..as a sauce used on french fries

harley:I was told in the UK in some parts the use"chippy sauce",I dont know more about it.
=-=-=-=-=
volant: ty re okra that sounds good

MindyzTaken: gee ty mindy..thats sounds completely sinful

what is in chippie sauce?

lotsa stuff from all over the globe.
just curious about what you do with/how to cook/prepare/use some things.anyone know about these,plase advise:
carob seed pods
okra
flagolet beans

volant: thankth wise guy,tell everybody:
http://www.nonstick.com/sounds/Daffy.gif

Foxy Lady: ty so much for the rabbit recipes....mmm...oh buggs,were are you?

Foxy Lady: did you murderereded it?

child hood memories.I remeber going to the canadian national exibition & getting a slice of ice cream sanfwiched between 2 freshly made waffles.

oh I forgot..sometime we would swirl in some kool whip too

we used to have access to a soft ice cream machine.we would swirl( but not whip,creating a marbled effect)chocolate soft ice cream,lemon custard freshly made and pudding(pistachio,vanilla or butterscotch)in a plasic quart container.then put it in the freezer.let it become semi-frozen.then s-l-o-w-l-y eat it.
truly decadent.

satinjade: they are good using lime or pistachio as well as lemon.

ok weres that cocktail shaker,you guys made me want chocolate...shake up some chocolate pudding quick.

ScarletRose: well if you gain 10 pounds,you will just have to work it off[wink]

a good spice cake is nice
or a good marbled chocolate pound cake
or rum balls
or rhubarb/cherry pie ( I like the sweet/sour)

Foxy Lady: blueberries......mmmm.the magic word...I got up north every year just for blueberries,cranberries & wild rice.

has anyone ever had a key lime pie?

spicieangel: everyone love a great tart[wink]

I like homemade deep dish apple pie with a good crust...with 2 scoops of french vanilla ice cream..made the old fashion way with custard.
and a dash of cinnomon.

good cake or a good pie?

..and ,what is you fav cake or pie?

Foxy Lady: no she wasnt..terrible thing ti admit..but I married a french canadian/ukrainian girl..who had her talents.

spicieangel: rock cake? sounds like my mothers cooking.

SANTE FE CHRISTMAS TURKEY STUFFING

1 pound kielbasa or other smoked sausage, halved lengthwise and cut into 1/4-inch slices
3 cups of uncooked popcorn
4 cups chopped onions (about 2 very large)
2 cups chopped celery
1 1/2 cups chopped pecans (a 6-ounce can)
1 stick (1/2 cup) unsalted butter
an 8-ounce package herb-seasoned stuffing buttermilk corn bread or
3 cups packaged corn bread stuffing
2 tablespoons crumbled dried sage
1 1/2 cups chopped fresh parsley leaves
three 4-ounce cans green chilies, chopped, or 5 to 7 fresh poblano
chilies, roasted and peeled and chopped, or to taste
1 cup chicken broth, or to taste
---
In a large heavy skillet cook the kielbasa over moderate heat, stirring, until it is browned and transfer it with a slotted spoon to a large bowl. In the fat remaining in the skillet cook the onions and the celery, stirring, until they are softened and add them to the bowl. In the skillet sauté the pecans in the remaining fat and the butter over moderately high heat, stirring, until they are golden and add the mixture to the bowl with the stuffing, the corn bread, the sage, the parsley, and the chilies. Add enough of the broth to moisten the stuffing to the desired consistency and let the stuffing cool completely. Makes about 14 cups, or enough to stuff a 12- to 16-pound turkey with plenty to cook separately for those who like their stuffing less sinfully rich.
To Roast Peppers
Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or boil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies)
stuff turkey & put in oven at 375 degrees.
then get the heck out of the kitchen before the popcorn blows the turkey threw the kitchen!!!

these 2 are ones I have tired that are worth the trouble.

Wild Rice with Pine Nuts and Fresh Rosemary

1 1/2 cups wild rice
4 cups vegetable stock
1 small sprig rosemary
1 bay leaf
salt
pepper
3 1/4 oz pine nuts
2 sprig mint
2 tbsp olive oil
3/4 tbsp champagne vinegar

Put the wild rice and the vegetable stock in a medium sized saucepan and bring the liquid to a boil. Reduce the heat to low, add the bay leaf, the rosemary and simmer for 20 minutes or until the rice is cooked.
In the meantime, roast the pine nuts on a non-stick baking tray in a 350 degree oven for 3 minutes or until they become golden brown.
When the rice is cooked, set it aside to cool.
When cooled, combine rice in a bowl with the vinegar, the oil and the chopped mint. Add the roasted pine nuts, season to taste.
Serve this salad with fish or by itself.
---
Mozzarella, Tomato and Basil Rice Casserole

2 tablespoons olive oil
2 cups uncooked rice
1/4 teaspoon ground white pepper
5 1/2 cups chicken broth
3 tomatoes, chopped
1 pound mozzarella, cubed
1/2 cup chopped fresh basil
vegetable cooking spray
1/4 cup butter

Heat oil in large saucepan over medium-high heat. Add rice; cook and stir 3 to 5 minutes, or until golden brown.
Add pepper and broth. Heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed.
In a large bowl, combine rice, tomatoes, cheese and basil.
Coat 13x9x2-inch baking dish with cooking spray. Pour rice mixture into baking dish; dot with butter.
Cover with foil and bake at 375 degrees for 25 minutes, or until heated through.
---
Cheesy Spanish Omelette

1 tbsp olive oil
2 tbsp butter
1 onion, chopped
1 garlic clove, crushed
1 red bell pepper, seeded, and diced
3/4 cup finely shredded green SAVOY cabbage
4 slices turkey bacon, chopped
1 tsp fenugreek
1/2 tsp ground coriander
4 eggs, beaten
1 tbsp cold water
salt to taste
fresh ground pepper to taste
1/2 cup grated cheddar cheese
red bell pepper strips (optional)
fresh Italian parsley (or cilantrillo)

Heat oil and butter in a medium-size flameproof skillet. Add onion, garlic, bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring occasionally. Add fenugreek and coriander and stir well.
Preheat broiler.
Whisk eggs with cold water, salt and pepper and pour into skillet. Swirl skillet to ensure an even coating. Cook over low heat 3-4 minutes or until mixture is golden brown underneath.
Sprinkle with cheese and place under preheated broiler and cook until mixture is set on top and cheese has melted.
Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot.
-