"Debra Fritz" > wrote in message
...

Nevermind what she wrote! Debra you hussy! You owe me email! You have heard
my pledges of love and such crap and have ignored every statement of
devotion. Sighs are what are left for me.

BTW, I recently passed along your grilled tri-tip recipe to a friend with
great success. <smooch>

With Enduring Love,

Charlie

"Lucy" > wrote in message
om...
> Peter,
> I really hate to ask this, esp since I have recently come to adore pinot
> noir. But, what could I use as a substitute for the wine (to make this
> dish for kids)? I realize the alcohol burns off, I'm just afraid they may
> not like the strong flavor.
> Thanks!
> lucy
>

I suggest chicken stock or even just water. Apple or grape juice might work
too.

By the way, it is customary on the newsgroups to put your reply at the
bottom of the message, not at the top. This way the messages are in order
and easier to read.

Cheers,

--
Peter Aitken

Remove the crap from my email address before using.

Bob,
Thanks for the inspiration. Ok.. tomorrow night, I'm going for it!
lucy

"Bob Myers" > wrote in message
...
> At the risk of taking this thread off in a completely unintended direction
> (who, ME?), let me put a different $0.02 in....
>
> I don't usually use recipes as such when putting together the typical
> dinner. My approach tends be something more along the lines of
> what I like to call "Iron Chef - Home Edition" - I get home, realize
> that SOMETHING has to be done about putting food on the table,
> and then start looking through the freezer, refrigerator, and pantry
> for Tonight's Theme Ingredient. In other words, it becomes more a
> game of "hey, here's some chicken - what could I do with THAT
> tonight?" and going from there. There's even the time element -
> "let's see what Bob can make out of this in an hour!" - since the
> family usually isn't willing to wait until midnight for me to put together
> some magnificant culinary masterpiece. (Not that everything I make
> with more time available qualifies as such, but...oh, skip it...:-))
>
> Now, I know that this sort of approach is a bit scary for a lot of
> beginning cooks - the thought of "flying solo," without a recipe to
> refer to, is upsetting. And you probably DON'T want to be
> abandoning your cookbook or whatever too early in the game. But
> the point I'm trying to make is that you also need to be willing to
> stretch yourself a bit, and start to move away from a strict reliance
> on the recipes of others; be willing to experiment a bit, and try to
> apply the techniques you've learned from the recipes to other dishes
> that you put together on your own. I know I will catch a lot of flack
> from some others here with this next comment, but I'd recommend
> spending a little time watching EVERYONE'S favorite TV chef
> (OK, yes, that's being a little sarcastic), Emeril Lagasse - NOT for
> his recipes, NOT to learn something new about cooking, but for
> nothing else than absorbing a little bit of the attitude of "look, this IS
> only food we're talking about here - it's not life and death, and if it
> doesn't turn out quite right, so what? Do it different NEXT time."
> Too many people, IMHO, are just scared to death to go into their
> kitchens and have fun. So you wind up with a couple of inedible
> pork chops, or you waste a few cups of flour - we're not exactly
> talking about cutting diamonds, here. Have fun. Make the things
> YOU want, to YOUR tastes. Play with the ingredients. See what
> happens if you add a bit more or less of this or that.
>
> This doesn't, by the way, mean that recipes have no place in
> cooking, or are only for the novice. If you want to turn out something
> consistently each and every time you make it, and especially if you
> want to tell someone ELSE how to make it, you're going to need
> to measure ingredients, write things down, and so forth. All I'm
> saying is that you want to be very careful to avoid the trap of thinking
> that the Only One True And Sacred Way to make a given dish is
> given on page whatever of the Betty Crocker Cookbook. If that
> was all there was to this, we could replace every chef in the world
> with a robot.
>
> Bob M.
>
>
>

Saerah,
Thank you!!

"Saerah" > wrote in message
...
>
> Lucy wrote in message ...
>>Melba,
>>The lentil one sounds awesome.. question though. What is #?
>>lucy
>>
>
> pounds. i use the same notation (learned from grocery shopping for my
> grandmother-in-law) and have confused friends ive given recipes to.
>
> --
> saerah
>
> TANSTAAFL
>
> CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess
>
>
>
>
>
> ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet
> News==----
> http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000
> Newsgroups
> ---= East/West-Coast Server Farms - Total Privacy via Encryption =---

"Peter Aitken" > wrote in message
. com...
> "Lucy" > wrote in message
> om...
>> Peter,
>> I really hate to ask this, esp since I have recently come to adore pinot
>> noir. But, what could I use as a substitute for the wine (to make this
>> dish for kids)? I realize the alcohol burns off, I'm just afraid they
>> may not like the strong flavor.
>> Thanks!
>> lucy
>>
>
> I suggest chicken stock or even just water. Apple or grape juice might
> work too.
>
> By the way, it is customary on the newsgroups to put your reply at the
> bottom of the message, not at the top. This way the messages are in order
> and easier to read.
>
> Cheers,
>
> --
> Peter Aitken

Peter, Thanks, and sorry.. sometimes I turn into an evil top poster. I
wonder if there is a 12 step program?
lucy

Lucy wrote in message ...
>Saerah,
>Thank you!!
>
>"Saerah" > wrote in message
...
>>
>> Lucy wrote in message ...
>>>Melba,
>>>The lentil one sounds awesome.. question though. What is #?
>>>lucy
>>>
>>
>> pounds. i use the same notation (learned from grocery shopping for my
>> grandmother-in-law) and have confused friends ive given recipes to.
>>

sorry 'bout that, BTW

--
saerah

TANSTAAFL

CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess




----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
---= East/West-Coast Server Farms - Total Privacy via Encryption =---

In article > , "Lucy"
> wrote:

> Melba,
> The lentil one sounds awesome.. question though. What is #?
> lucy

That'd be the pound sign, Lucy. Like on your telephone.

>
> "Melba's Jammin'" > wrote in message
> ...
(snip)

> >
> > * Exported from MasterCook Mac *
> >
> > Lentil Sausage Skillet
> >
> > Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05
> > Serving Size : 1 Preparation Time :0:00
> > Categories : Entrees
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 3/4 # sweet Italian sausage
> > 3/4 # hot Italian sausage
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Wed, 26 Jan 2005 04:26:53 GMT, "Lucy" > wrote:

>Okay, gang.. this is in regards to the thread "The demise of cooking as we
>know it?"
>I am requesting that all the nice folks who DO cook from scratch, even after
>working all day, kindly post some of your favorite weeknight recipes.. that
>you cook from scratch, of course. Why? So that newbies like myself can learn
>from you.. rather than hear how superior you all are
>What do you say, guys.. put your keyboard where your mouth is?
>lucy
>(Tone is impossible to read on here.. I'm not being sarcastic, just
>sincerely wanting to learn something besides how great everyone here cooks)
>lucy
>
>
Heres a couple of my favs, simple, easy and turn out well without much
fuss...Hag k

* Exported from MasterCook *

Pasta w/ sausage, zucchini and peppers

Recipe By :Hag
Serving Size : 0 Preparation Time :0:00
Categories : Great for Groups One Dish meal pasta/rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound farfalle pasta
1 pound Italian sausage - your favorite
1 large bell pepper -- any color i like yellows/reds
1 large onion -- yellow or white
1 can mushroom pieces -- 4 0z
2 small zucchini -- sliced into lg julienne about
1 tablespoon butter
1 cup parmesan cheese -- or other grating cheese
fresh grated
6 cloves garlic -- chopped fine

cook sausage in a pan reserving grease ion pan set sausage aside..chop
veg, med chunks onion and pepper. sauté veg in pan while noodles boil.
lower heat and keep veg at tender crisp or desired consistency. add
butter to veg to melt and combine. drain noodles and toss with the
vegies and sausage and cheese...season to taste with salt and pepper.

Source:
"Stenson Clan "Far East""

- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 2201 Calories; 179g Fat (73.0%
calories from fat); 107g Protein; 42g Carbohydrate; 10g Dietary Fiber;
439mg Cholesterol; 4947mg Sodium. Exchanges: 13 1/2 Lean Meat; 6 1/2
Vegetable; 27 Fat.

NOTES : I serve with green salad...Simple, easy, tastey...


* Exported from MasterCook *

Frisco Pork chops)

Recipe By :Hag
Serving Size : 4 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork sirloin chops
1 tablespoon oil
1 clove garlic -- minced or more to taste
-sauce-
2 teaspoons oil
4 tablespoons dry sherry
4 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons water

heat oil in pan and brown pork chops. Remove pork chops, add more oil,
and sauté garlic for a few seconds, careful not to burn it. combine
the 2 tsp oil, sherry, soy, brown sugar, and pepper flakes. Place
chops back in skillet and pour sherry mixture over them. Cover pan
and simmer for approx 30 min adding a few tbsp water if necessary.
Remove chops from juice, and stir cornstarch mixed in water into the
juice and heat stirring to thicken..pour sauce over plated chops, or
re-add chops to sauce and serve...

- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 319 Calories; 20g Fat (61.0%
calories from fat); 22g Protein; 8g Carbohydrate; trace Dietary Fiber;
72mg Cholesterol; 1090mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean
Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : This is very good w/ thin spaghetti noodles and a nice green
salad or cucumber salad. I usualy double the sauce, as we love it...


* Exported from MasterCook *

Smothered Chicken breasts

Recipe By :Hag
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large chicken breast half without skin -- boned and skinned

brined and pound to even thickness
1/2 small green bell pepper -- julienne
1/2 small red bell pepper -- julienne
1/4 onion -- julienne
4 ounces mushrooms -- canned 4 0z can stems and pieces
2 ounces Monterey jack cheese -- or cheddar or combo
shredded
salt, pepper, garlic

season chix breasts w/ salt, pepper, garlic. Bake at 350 for 30 mins,
meanwhile sauté the onions and peppers, add about 1/2 the mushrooms
juice to keep it from burning as your not using any fat. once softened
add the remaining juice and mushrooms...sauté until the liquid
evaporates. Top baked chicken breasts w/ the vegies mixture and the
cheeses and bake for approx 15 mins, to melt the cheese
nicely...Serve...

- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 271 Calories; 10g Fat (34.8%
calories from fat); 36g Protein; 8g Carbohydrate; 2g Dietary Fiber;
94mg Cholesterol; 233mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 1/2
Vegetable; 1 Fat.

NOTES : Wonderful...


Pull a Loraine Bobit (cut of Waynes Penis) to reply

Lucy wrote:
>
> Okay, gang.. this is in regards to the thread "The demise of cooking as we
> know it?"
> I am requesting that all the nice folks who DO cook from scratch, even after
> working all day, kindly post some of your favorite weeknight recipes.. that
> you cook from scratch, of course. Why? So that newbies like myself can learn
> from you.. rather than hear how superior you all are
> What do you say, guys.. put your keyboard where your mouth is?
> lucy
> (Tone is impossible to read on here.. I'm not being sarcastic, just
> sincerely wanting to learn something besides how great everyone here cooks)
> lucy

LOL! 'Great cook' is in the beholder's eye as always :P

It does take a tiny bit of organisation to be ready to cook weeknights.
The microwave is your friend when it comes to thawing....
Divide large packages of meat into one-meal portions and freeze. Nothing
wrong with frozen vegetables if no time to shop for fresh. Cook at
weekends and freeze into one-meal portions; lasagna, meatloaf, stews,
soups, the Sunday roast etc.

Pasta is easy and quick. Just put the water to boil as soon as you come
in (as Edouard Pomiane suggests). Sauces can be made from whatever meat
and veg you have on hand; doesn't always need to be tomato-based.

Rice and stirfry is another easy quick meal. Put the rice on to cook
first. Cut up whatever ingredients you like in a stirfry into small
pieces; doesn't need to be Asian at all. Chicken breast, fish or
prawns/shrimp cook in a couple of minutes at high heat. Season any way
you choose; I do imitation 'jerk' (garlic, thyme, chiles and allspice),
curry or just a selection of herbs that are on hand. Add a little water
or broth and salt/pepper. Don't even need to thicken the sauce.

Nothing wrong with 'breakfast' for dinner. Make extra pancakes or
waffles at the weekend and freeze. Toss into the toaster oven or
microwave to warm up while assembling toppings or frying up a bit of
bacon or ham.

Lucy wrote:

>
> "Experiment" ?? You have no idea how much fear that strikes in my heart! I
> have experimented before, m'dear. I set off the smoke alarms, and could not
> figure out how to turn the things off, or disable them even, and meanwhile,
> my next door neighbor, a retired cop with way too much time on his hands..
> called the fire department. That was a lovely evening. (Please don't ream me
> re the cop remark.. he's a dear man!)
> And that wasn't even the time I decided I could do flambe just as well as
> any tv chef, which lead to a real fire.
> I just didn't pause to think, beforehand, that all those tv chefs do not
> have an above stove vent, with pot holders attached on there with cute
> magnets. Ugh.. that time, I called the fire department while DH attacked it
> with a towel. (Ya, he's about as good a fireman as I am cook). The damage,
> fortunately, was minimal.. just had to get part of the ceiling replaced,
> (and the vent-a-hood).
> I could type stories that begin with 'And then there was the time..' for
> hours. The banana bread, even when I followed the recipe to the letter, came
> out with a sunken hole in the middle. I still can't figure that one out.. it
> was one of my mother's recipes. (She is deceased now).
> Maybe before I try to learn to cook, I should take a fire prevention class.
> lucy

OMG lucy, I was almost wetting my drawers on that one. Hang in there,
and here and you'll gradually pick up things. Don't give up. Honestly,
it's worth it eventually.


--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Christine Dabney wrote:
> On Wed, 26 Jan 2005 22:33:52 GMT, "Lucy" > wrote:
>
>
>>"Experiment" ?? You have no idea how much fear that strikes in my heart!
>
>
> There is a book that several people have told me is really good: How
> to Cook Without a Book, by Pamela Anderson. At least, I think that
> is the title. It might help you with your fear.
>
> Christine

Pamela Anderson??!? As in Monster Fake Boobs Pamela Anderson?!?

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

"Hag & Stenni"

Hey Hag! Nice to see you!

nancy

Nancy Young wrote:
> "Hag & Stenni"
>
> Hey Hag! Nice to see you!
>
> nancy
>
>
Wow. Long time! Glad to see you back!

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

On Wed, 26 Jan 2005 19:34:29 -0500, Steve Calvin
> wrote:


>> There is a book that several people have told me is really good: How
>> to Cook Without a Book, by Pamela Anderson. At least, I think that
>> is the title. It might help you with your fear.
>>
>> Christine
>
>Pamela Anderson??!? As in Monster Fake Boobs Pamela Anderson?!?

No, different one.

Christine

Lucy wrote:

> Okay, gang.. this is in regards to the thread "The demise of cooking as we
> know it?"
> I am requesting that all the nice folks who DO cook from scratch, even after
> working all day, kindly post some of your favorite weeknight recipes.. that
> you cook from scratch, of course. Why? So that newbies like myself can learn
> from you.. rather than hear how superior you all are
> What do you say, guys.. put your keyboard where your mouth is?
> lucy
> (Tone is impossible to read on here.. I'm not being sarcastic, just
> sincerely wanting to learn something besides how great everyone here cooks)
> lucy

Tonight's dinner took less than 20 minutes to prepare.

1 cup Basmati Rice
1 cups water
pinch of salt
Bring to a boil, turn to low and cook for 12 minutes. Remove from heat and leave
top up.


Coconut Chicken Curry

4 boneless skinless chicken breasts
1 red pepper
1 onion coarsely chopped.
1 small can coconut milk
2 Tbsp. medium curry paste
2 Tbsp. Fish sauce (or Soy Sauce)
2 Tbsp lemon juice
grated rind of one lemon
Cilantro (to taste)

Cut chicken into strips and sprinkle with salt.
Slice red pepper into thin strips.

Heat oil in a non stick pan and stir in curry paste, add chicken and fry for
three minutes. Add onion and stir for one minute. Add red pepper strips and
lemon zest and stir for one minute. Add coconut milk, fish sauce, lemon juice
and cilantro continue cooking until heated through. If the sauce is too runny,
remove chicken and vegetables with slotted spoon and reduce the liquid.

Serve on rice.

Christine Dabney wrote:
> On Wed, 26 Jan 2005 19:34:29 -0500, Steve Calvin
> > wrote:
>
>
>
>>>There is a book that several people have told me is really good: How
>>>to Cook Without a Book, by Pamela Anderson. At least, I think that
>>>is the title. It might help you with your fear.
>>>
>>>Christine
>>
>>Pamela Anderson??!? As in Monster Fake Boobs Pamela Anderson?!?
>
>
> No, different one.
>
> Christine

Phew, thanks you had me worried. ;-)

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Steve,
Thanks, hon.. that's what every woman loves to hear.. that she nearly made a
man wet his pants <evil grin>
You know.. I'm still thinking about the Pamela Anderson mixup with the
cookbook "How to cook without a book". Maybe it was her... and she wrote it
because she couldn't see around them to look at the book.
lucy

"Steve Calvin" > wrote in message
...
> Lucy wrote:
>
>>
>> "Experiment" ?? You have no idea how much fear that strikes in my heart!
>> I have experimented before, m'dear. I set off the smoke alarms, and could
>> not figure out how to turn the things off, or disable them even, and
>> meanwhile, my next door neighbor, a retired cop with way too much time on
>> his hands.. called the fire department. That was a lovely evening.
>> (Please don't ream me re the cop remark.. he's a dear man!)
>> And that wasn't even the time I decided I could do flambe just as well as
>> any tv chef, which lead to a real fire.
>> I just didn't pause to think, beforehand, that all those tv chefs do not
>> have an above stove vent, with pot holders attached on there with cute
>> magnets. Ugh.. that time, I called the fire department while DH attacked
>> it with a towel. (Ya, he's about as good a fireman as I am cook). The
>> damage, fortunately, was minimal.. just had to get part of the ceiling
>> replaced, (and the vent-a-hood).
>> I could type stories that begin with 'And then there was the time..' for
>> hours. The banana bread, even when I followed the recipe to the letter,
>> came out with a sunken hole in the middle. I still can't figure that one
>> out.. it was one of my mother's recipes. (She is deceased now).
>> Maybe before I try to learn to cook, I should take a fire prevention
>> class.
>> lucy
>
> OMG lucy, I was almost wetting my drawers on that one. Hang in there, and
> here and you'll gradually pick up things. Don't give up. Honestly, it's
> worth it eventually.
>
>
> --
> Steve
>
> Ever wonder about those people who spend $2.00 apiece on those little
> bottles of Evian water? Try spelling Evian backwards...

btw, Saerah, love your name too.. and I LOVE your sig line.
I tell hubby continually that I am 'princess of the world' just in case he
forgets.
lucy
p.s. my real name isn't lucy. I stole it from Lucy the Peanuts© character. I
once referred to myself as her and someone reported me to my ISP for
copyright infringement. haha.
My name is Christa, but I loathe it.. so on here I'm lucy (my cousin's name)
lucy

"Saerah" > wrote in message
...
>
> Lucy wrote in message ...
>>Saerah,
>>Thank you!!
>>
>>"Saerah" > wrote in message
...
>>>
>>> Lucy wrote in message ...
>>>>Melba,
>>>>The lentil one sounds awesome.. question though. What is #?
>>>>lucy
>>>>
>>>
>>> pounds. i use the same notation (learned from grocery shopping for my
>>> grandmother-in-law) and have confused friends ive given recipes to.
>>>
>
> sorry 'bout that, BTW
>
> --
> saerah
>
> TANSTAAFL
>
> CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess
>
>
>
>
> ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet
> News==----
> http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000
> Newsgroups
> ---= East/West-Coast Server Farms - Total Privacy via Encryption =---

"Melba's Jammin'" > wrote in message
...
> In article > , "Lucy"
> > wrote:
>
>> Melba,
>> The lentil one sounds awesome.. question though. What is #?
>> lucy
>
> That'd be the pound sign, Lucy. Like on your telephone.

Thanks hon. My mind is a terrible thing <g>
Your name on here, Melba's Jammin, makes me think of mardi gras, for some
reason.
lucy

>> "Melba's Jammin'" > wrote in message
>> ...
> (snip)
>
>> >
>> > * Exported from MasterCook Mac *
>> >
>> > Lentil Sausage Skillet
>> >
>> > Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05
>> > Serving Size : 1 Preparation Time :0:00
>> > Categories : Entrees
>> >
>> > Amount Measure Ingredient -- Preparation Method
>> > -------- ------------ --------------------------------
>> > 3/4 # sweet Italian sausage
>> > 3/4 # hot Italian sausage
> --
> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
> "I read recipes the way I read science fiction: I get to the end and
> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.

my poor printer is begging for mercy, but I have none!
I'll be printing out recipes till the cows come home.


"Hag & Stenni" > wrote in message
...
> On Wed, 26 Jan 2005 04:26:53 GMT, "Lucy" > wrote:
>
>>Okay, gang.. this is in regards to the thread "The demise of cooking as we
>>know it?"
>>I am requesting that all the nice folks who DO cook from scratch, even
>>after
>>working all day, kindly post some of your favorite weeknight recipes..
>>that
>>you cook from scratch, of course. Why? So that newbies like myself can
>>learn
>>from you.. rather than hear how superior you all are
>>What do you say, guys.. put your keyboard where your mouth is?
>>lucy
>>(Tone is impossible to read on here.. I'm not being sarcastic, just
>>sincerely wanting to learn something besides how great everyone here
>>cooks)
>>lucy
>>
>>
> Heres a couple of my favs, simple, easy and turn out well without much
> fuss...Hag k
>
> * Exported from MasterCook *
>
> Pasta w/ sausage, zucchini and peppers
>
> Recipe By :Hag
> Serving Size : 0 Preparation Time :0:00
> Categories : Great for Groups One Dish meal pasta/rice
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound farfalle pasta
> 1 pound Italian sausage - your favorite
> 1 large bell pepper -- any color i like yellows/reds
> 1 large onion -- yellow or white
> 1 can mushroom pieces -- 4 0z
> 2 small zucchini -- sliced into lg julienne about
> 1 tablespoon butter
> 1 cup parmesan cheese -- or other grating cheese
> fresh grated
> 6 cloves garlic -- chopped fine
>
> cook sausage in a pan reserving grease ion pan set sausage aside..chop
> veg, med chunks onion and pepper. sauté veg in pan while noodles boil.
> lower heat and keep veg at tender crisp or desired consistency. add
> butter to veg to melt and combine. drain noodles and toss with the
> vegies and sausage and cheese...season to taste with salt and pepper.
>
> Source:
> "Stenson Clan "Far East""
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 2201 Calories; 179g Fat (73.0%
> calories from fat); 107g Protein; 42g Carbohydrate; 10g Dietary Fiber;
> 439mg Cholesterol; 4947mg Sodium. Exchanges: 13 1/2 Lean Meat; 6 1/2
> Vegetable; 27 Fat.
>
> NOTES : I serve with green salad...Simple, easy, tastey...
>
>
> * Exported from MasterCook *
>
> Frisco Pork chops)
>
> Recipe By :Hag
> Serving Size : 4 Preparation Time :0:00
> Categories : Pork
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 pork sirloin chops
> 1 tablespoon oil
> 1 clove garlic -- minced or more to taste
> -sauce-
> 2 teaspoons oil
> 4 tablespoons dry sherry
> 4 tablespoons soy sauce
> 2 tablespoons brown sugar
> 1/4 teaspoon red pepper flakes
> 2 teaspoons cornstarch
> 2 tablespoons water
>
> heat oil in pan and brown pork chops. Remove pork chops, add more oil,
> and sauté garlic for a few seconds, careful not to burn it. combine
> the 2 tsp oil, sherry, soy, brown sugar, and pepper flakes. Place
> chops back in skillet and pour sherry mixture over them. Cover pan
> and simmer for approx 30 min adding a few tbsp water if necessary.
> Remove chops from juice, and stir cornstarch mixed in water into the
> juice and heat stirring to thicken..pour sauce over plated chops, or
> re-add chops to sauce and serve...
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 319 Calories; 20g Fat (61.0%
> calories from fat); 22g Protein; 8g Carbohydrate; trace Dietary Fiber;
> 72mg Cholesterol; 1090mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean
> Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.
>
> NOTES : This is very good w/ thin spaghetti noodles and a nice green
> salad or cucumber salad. I usualy double the sauce, as we love it...
>
>
> * Exported from MasterCook *
>
> Smothered Chicken breasts
>
> Recipe By :Hag
> Serving Size : 2 Preparation Time :0:00
> Categories : Poultry
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 large chicken breast half without skin -- boned and skinned
>
> brined and pound to even thickness
> 1/2 small green bell pepper -- julienne
> 1/2 small red bell pepper -- julienne
> 1/4 onion -- julienne
> 4 ounces mushrooms -- canned 4 0z can stems and pieces
> 2 ounces Monterey jack cheese -- or cheddar or combo
> shredded
> salt, pepper, garlic
>
> season chix breasts w/ salt, pepper, garlic. Bake at 350 for 30 mins,
> meanwhile sauté the onions and peppers, add about 1/2 the mushrooms
> juice to keep it from burning as your not using any fat. once softened
> add the remaining juice and mushrooms...sauté until the liquid
> evaporates. Top baked chicken breasts w/ the vegies mixture and the
> cheeses and bake for approx 15 mins, to melt the cheese
> nicely...Serve...
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 271 Calories; 10g Fat (34.8%
> calories from fat); 36g Protein; 8g Carbohydrate; 2g Dietary Fiber;
> 94mg Cholesterol; 233mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 1/2
> Vegetable; 1 Fat.
>
> NOTES : Wonderful...
>
>
> Pull a Loraine Bobit (cut of Waynes Penis) to reply

On Thu, 27 Jan 2005 00:22:47 GMT, (Hag &
Stenni) wrote:

>Heres a couple of my favs, simple, easy and turn out well without much
>fuss...Hag k

You're loved and missed, Hag.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Dave,
That sounds like it might taste like a dish I always have when I go to a
Thai restaurant that I frequent. It's called 'panang' and tastes like it has
curry and coconut milk in it. Do you know the dish I'm describing? Does
yours taste similar? I would LOVE to be able to make something that tastes
like that.
They serve both chicken and beef panang, but I love the chicken.
There is also a 'tom yum' soup I'd love to learn to make.
Thanks!
lucy

"Dave Smith" > wrote in message
...
> Lucy wrote:
>
>> Okay, gang.. this is in regards to the thread "The demise of cooking as
>> we
>> know it?"
>> I am requesting that all the nice folks who DO cook from scratch, even
>> after
>> working all day, kindly post some of your favorite weeknight recipes..
>> that
>> you cook from scratch, of course. Why? So that newbies like myself can
>> learn
>> from you.. rather than hear how superior you all are
>> What do you say, guys.. put your keyboard where your mouth is?
>> lucy
>> (Tone is impossible to read on here.. I'm not being sarcastic, just
>> sincerely wanting to learn something besides how great everyone here
>> cooks)
>> lucy
>
> Tonight's dinner took less than 20 minutes to prepare.
>
> 1 cup Basmati Rice
> 1 cups water
> pinch of salt
> Bring to a boil, turn to low and cook for 12 minutes. Remove from heat and
> leave
> top up.
>
>
> Coconut Chicken Curry
>
> 4 boneless skinless chicken breasts
> 1 red pepper
> 1 onion coarsely chopped.
> 1 small can coconut milk
> 2 Tbsp. medium curry paste
> 2 Tbsp. Fish sauce (or Soy Sauce)
> 2 Tbsp lemon juice
> grated rind of one lemon
> Cilantro (to taste)
>
> Cut chicken into strips and sprinkle with salt.
> Slice red pepper into thin strips.
>
> Heat oil in a non stick pan and stir in curry paste, add chicken and fry
> for
> three minutes. Add onion and stir for one minute. Add red pepper strips
> and
> lemon zest and stir for one minute. Add coconut milk, fish sauce, lemon
> juice
> and cilantro continue cooking until heated through. If the sauce is too
> runny,
> remove chicken and vegetables with slotted spoon and reduce the liquid.
>
> Serve on rice.
>
>
>

"Dave Smith" > wrote in message
...
> Lucy wrote:
>
>> Okay, gang.. this is in regards to the thread "The demise of cooking as
>> we
>> know it?"
>> I am requesting that all the nice folks who DO cook from scratch, even
>> after
>> working all day, kindly post some of your favorite weeknight recipes..
>> that
>> you cook from scratch, of course. Why? So that newbies like myself can
>> learn
>> from you.. rather than hear how superior you all are
>> What do you say, guys.. put your keyboard where your mouth is?
>> lucy
>> (Tone is impossible to read on here.. I'm not being sarcastic, just
>> sincerely wanting to learn something besides how great everyone here
>> cooks)
>> lucy
>
> Tonight's dinner took less than 20 minutes to prepare.
>
> 1 cup Basmati Rice
> 1 cups water
> pinch of salt
> Bring to a boil, turn to low and cook for 12 minutes. Remove from heat and
> leave
> top up.
>
>
> Coconut Chicken Curry
>
> 4 boneless skinless chicken breasts
> 1 red pepper
> 1 onion coarsely chopped.
> 1 small can coconut milk
> 2 Tbsp. medium curry paste
> 2 Tbsp. Fish sauce (or Soy Sauce)
> 2 Tbsp lemon juice
> grated rind of one lemon
> Cilantro (to taste)
>
> Cut chicken into strips and sprinkle with salt.
> Slice red pepper into thin strips.
>
> Heat oil in a non stick pan and stir in curry paste, add chicken and fry
> for
> three minutes. Add onion and stir for one minute. Add red pepper strips
> and
> lemon zest and stir for one minute. Add coconut milk, fish sauce, lemon
> juice
> and cilantro continue cooking until heated through. If the sauce is too
> runny,
> remove chicken and vegetables with slotted spoon and reduce the liquid.
>
> Serve on rice.

ah shit, I top posted that last time again. Sorry gang.

In article > ,
Lucy > wrote:
>Okay, gang.. this is in regards to the thread "The demise of cooking as we
>know it?"
>I am requesting that all the nice folks who DO cook from scratch, even after
>working all day, kindly post some of your favorite weeknight recipes.. that
>you cook from scratch, of course. Why? So that newbies like myself can learn
>from you.. rather than hear how superior you all are
>What do you say, guys.. put your keyboard where your mouth is?
>lucy
>(Tone is impossible to read on here.. I'm not being sarcastic, just
>sincerely wanting to learn something besides how great everyone here cooks)
>lucy

Lucy:

I got a lot better at feeding myself on a weeknight when I got off the
recipe treadmill to a certain extent.

Get yourself a copy of " How to Cook without a Book" by Pam Anderson. It
has a lot of formulae for weeknight dinners that can be done pretty much
without thinking once you've got the hang of it.

(I would add "tacos and quesadillas" to the weeknight cooking list.
Easy-peasy with good canned beans or leftover cooked meat.)

Then consider buying "Home Cooking" and "More Home Cooking" by Laurie
Colwin. They are two engaging collections that have lots of wonderful
recipes (with stories) in them. Colwin makes it look easy.

I also like soup for weeknights and beyonds - many of the soups in my fave
soup book, Williams-Sonoma "Soup", are fairly easy to put together.

I cook in quantity (on the weekends if I can) and reheat. I try to keep a
good store cupboard. (I rarely cook beans from dried. Maybe if I had a
pressure cooker - in which case I would want Lorna Sass's books.) Having
some tried-and-true recipes and sources, and a repertory of techniques
under my belt really helps. I don't have to think. I can either make an
old reliable or apply principles to the food I have in the fridge.

Stuff that takes a little longer is for the weekends, or for a weeknight
on which I am not planning to eat it.

For some of my old reliables, check either my recipe page (somewhat
outdated):

http://www.rahul.net/clb/recipes.html

or my food blog:

http://loveandcooking.blogspot.com

Charlotte
--

Lucy wrote in message ...
>btw, Saerah, love your name too.. and I LOVE your sig line.

um, i hate to tell you this, but that is taken from a online conversation i
had with an ex-friend who is, well, nuts. when i told her i wasnt able to
deal with her anymore, she typed that at me.


>I tell hubby continually that I am 'princess of the world' just in case he
>forgets.
>lucy
>p.s. my real name isn't lucy. I stole it from Lucy the Peanuts© character.
I
>once referred to myself as her and someone reported me to my ISP for
>copyright infringement. haha.
>My name is Christa, but I loathe it.. so on here I'm lucy (my cousin's
name)
>lucy
>
>"Saerah" > wrote in message
...
>>
>> Lucy wrote in message ...
>>>Saerah,
>>>Thank you!!
>>>
>>>"Saerah" > wrote in message
...
>>>>
>>>> Lucy wrote in message ...
>>>>>Melba,
>>>>>The lentil one sounds awesome.. question though. What is #?
>>>>>lucy
>>>>>
>>>>
>>>> pounds. i use the same notation (learned from grocery shopping for my
>>>> grandmother-in-law) and have confused friends ive given recipes to.
>>>>
>>
>> sorry 'bout that, BTW
>>
>> --
>> saerah
>>
>> TANSTAAFL
>>
>> CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess
>>
>>
>>
>>
>> ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet
>> News==----
>> http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000
>> Newsgroups
>> ---= East/West-Coast Server Farms - Total Privacy via Encryption =---
>
>




----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
---= East/West-Coast Server Farms - Total Privacy via Encryption =---

On Wed, 26 Jan 2005 04:26:53 GMT, "Lucy" > wrote:

>Okay, gang.. this is in regards to the thread "The demise of cooking as we
>know it?"
>I am requesting that all the nice folks who DO cook from scratch, even after
>working all day, kindly post some of your favorite weeknight recipes.. that
>you cook from scratch, of course. Why? So that newbies like myself can learn
>from you.. rather than hear how superior you all are
>What do you say, guys.. put your keyboard where your mouth is?
>lucy
>(Tone is impossible to read on here.. I'm not being sarcastic, just
>sincerely wanting to learn something besides how great everyone here cooks)
>lucy
>

I am not a great, or even terrific, cook, but I have improved through
the years. There are lots of things I can do in half to 3/4 of an
hour.

It takes about 20 minutes to cook rice or boiled potatoes. It takes
about 10 minutes to chip ane sweat an onion while the starch is
cooking. Or a pot of water for pasta can be coming to a boil.

Spinach can be steamed in a minute or so, and tossed with garlic and
olive oil. Baby bok choi likewise. Also kale, rape, collards.

You can make a batch of pesto genovese when the ingredients are handy,
and freeze separate portions. Other things you can make and keep for
later use: oven-dried tomatoes, stove-top smoked tomatoes.

Keep olives, capers, anchovies in the fridge. THey can all be used in
a quick pasta sauce.

Steamed mussels is a really quick evening meal, with a crusty
baguette.

Both scallops and tuna can be seared quickly on a hot iron pan. You
must have dry (unsoaked} scallops to do this.

Stews are generally better reheated, so if you are home for an evening
you can make a stew and refridgerate it for the next night at the same
time you are doing something else.

Time for chowders are mostly governed by the time to cook the
potatoes. The mollusks and/or fish goes in near the end. Start by
rendering smoky bacon. salt port, or guanciale, sweating the chopped
onion in however much of the rendered fat you choose to leave in the
pot.

Fish fillets cook in a very short time. Chicken breasts dont take much
longer.

Duck breasts are magnificent grilled rare and sliced like a London
Broil.

Little neck clams will mostly open with 3 minutes in a microwave for a
dozen clams. You can be making a soup with onion, possibly canned
tomatoe, sliced sausage and add the clam broth and clams near the end,
also adding some garlic you had time to chop in the meantime.

Enough of one rant.



Rodney Myrvaagnes NYC J36 Gjo/a


"Accordions don't play 'Lady of Spain.' People play 'Lady of Spain."

"Saerah" > wrote in message
...
>
> Lucy wrote in message ...
>>btw, Saerah, love your name too.. and I LOVE your sig line.
>
> um, i hate to tell you this, but that is taken from a online conversation
> i
> had with an ex-friend who is, well, nuts. when i told her i wasnt able to
> deal with her anymore, she typed that at me.

It's still a cool name.

>>I tell hubby continually that I am 'princess of the world' just in case he
>>forgets.
>>lucy
>>p.s. my real name isn't lucy. I stole it from Lucy the Peanuts© character.
> I
>>once referred to myself as her and someone reported me to my ISP for
>>copyright infringement. haha.
>>My name is Christa, but I loathe it.. so on here I'm lucy (my cousin's
> name)
>>lucy
>>
>>"Saerah" > wrote in message
...
>>>
>>> Lucy wrote in message ...
>>>>Saerah,
>>>>Thank you!!
>>>>
>>>>"Saerah" > wrote in message
...
>>>>>
>>>>> Lucy wrote in message ...
>>>>>>Melba,
>>>>>>The lentil one sounds awesome.. question though. What is #?
>>>>>>lucy
>>>>>>
>>>>>
>>>>> pounds. i use the same notation (learned from grocery shopping for my
>>>>> grandmother-in-law) and have confused friends ive given recipes to.
>>>>>
>>>
>>> sorry 'bout that, BTW
>>>
>>> --
>>> saerah
>>>
>>> TANSTAAFL
>>>
>>> CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess
>>>
>>>
>>>
>>>
>>> ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet
>>> News==----
>>> http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000
>>> Newsgroups
>>> ---= East/West-Coast Server Farms - Total Privacy via Encryption =---
>>
>>
>
>
>
>
> ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet
> News==----
> http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000
> Newsgroups
> ---= East/West-Coast Server Farms - Total Privacy via Encryption =---

"Rodney Myrvaagnes" > wrote in message
...
> On Wed, 26 Jan 2005 04:26:53 GMT, "Lucy" > wrote:
>
>>Okay, gang.. this is in regards to the thread "The demise of cooking as we
>>know it?"
>>I am requesting that all the nice folks who DO cook from scratch, even
>>after
>>working all day, kindly post some of your favorite weeknight recipes..
>>that
>>you cook from scratch, of course. Why? So that newbies like myself can
>>learn
>>from you.. rather than hear how superior you all are
>>What do you say, guys.. put your keyboard where your mouth is?
>>lucy
>>(Tone is impossible to read on here.. I'm not being sarcastic, just
>>sincerely wanting to learn something besides how great everyone here
>>cooks)
>>lucy
>>
>
> I am not a great, or even terrific, cook, but I have improved through
> the years. There are lots of things I can do in half to 3/4 of an
> hour.
>
> It takes about 20 minutes to cook rice or boiled potatoes. It takes
> about 10 minutes to chip ane sweat an onion while the starch is
> cooking. Or a pot of water for pasta can be coming to a boil.
>
> Spinach can be steamed in a minute or so, and tossed with garlic and
> olive oil. Baby bok choi likewise. Also kale, rape, collards.
>
> You can make a batch of pesto genovese when the ingredients are handy,
> and freeze separate portions. Other things you can make and keep for
> later use: oven-dried tomatoes, stove-top smoked tomatoes.
>
> Keep olives, capers, anchovies in the fridge. THey can all be used in
> a quick pasta sauce.
>
> Steamed mussels is a really quick evening meal, with a crusty
> baguette.
>
> Both scallops and tuna can be seared quickly on a hot iron pan. You
> must have dry (unsoaked} scallops to do this.
>
> Stews are generally better reheated, so if you are home for an evening
> you can make a stew and refridgerate it for the next night at the same
> time you are doing something else.
>
> Time for chowders are mostly governed by the time to cook the
> potatoes. The mollusks and/or fish goes in near the end. Start by
> rendering smoky bacon. salt port, or guanciale, sweating the chopped
> onion in however much of the rendered fat you choose to leave in the
> pot.
>
> Fish fillets cook in a very short time. Chicken breasts dont take much
> longer.
>
> Duck breasts are magnificent grilled rare and sliced like a London
> Broil.
>
> Little neck clams will mostly open with 3 minutes in a microwave for a
> dozen clams. You can be making a soup with onion, possibly canned
> tomatoe, sliced sausage and add the clam broth and clams near the end,
> also adding some garlic you had time to chop in the meantime.
>
> Enough of one rant.
>
>
>
> Rodney Myrvaagnes NYC
> J36 Gjo/a

Very good info to have.. thanks Rodney.
lucy

"Lucy" > wrote in message
m...
Okay, gang.. this is in regards to the thread "The demise of cooking as we
know it?"
I am requesting that all the nice folks who DO cook from scratch, even after
working all day, kindly post some of your favorite weeknight recipes.. that
you cook from scratch, of course. Why? So that newbies like myself can learn
from you.. rather than hear how superior you all are
What do you say, guys.. put your keyboard where your mouth is?
lucy
(Tone is impossible to read on here.. I'm not being sarcastic, just
sincerely wanting to learn something besides how great everyone here cooks)

lucy



Not ALL of these have been personally tested, but the majority of 'em have
been. [I just put the Weight Watchers up a long time ago in case anyone was
interested; these have not been tested and are in .pdf format.] Some
recipes, like the ketchup and spaghetti sauce are for large quanities. We
have a small local cannery where we can process meats and vegetables.

http://home.ntelos.net/~jacobs/Recipes/

Tom

Peter wrote:

> I made this just last night.
>
> 6 meaty chicken thighs, rinsed, skinned, and patted dry
> 1c diced onion
> 1/2c diced celery
> 1/2c diced carrot
> 1 or more cloves garlic, sliced
> 4 TB olive oil
> 1c dry white wine (pinot blanc, pinot grigio, soave, etc.)
> Big pinch dry herbs (thyme, orgeano, whatever you like. I use Penzey's
> Herbs de Provence mix).
> S&P
>
> In a large nonstick skillet, brown the chicken in 1 TB of the oil. Remove
> from pan. Heat the remaining oil in the same pan and add the veggies and
> cook over medium heat, stirring now and then, until soft and just starting
> to brown. Add the wine and herbs and return the chicken to the pan. Add
> S&P to taste, cover, and simmer slowly for 30-35 minutes. Serve over
> pasta.

Not bad, though I might have made a roux by adding a bit of flour at the
same time the vegetables went in. Maybe a couple teaspoons of tomato paste
stirred into the wine. Oo, and/or some demi-glace toward the end. (I saw
jarred demi-glace in Williams-Sonoma recently. $35 for what looked like less
than a cup? No thanks, I'll make my own.)

I also wouldn't have used a nonstick pan, but that's a tradeoff between
flavor and convenience which we all have to consider, and I don't really
fault Peter for choosing nonstick.

Bob

Lucy wrote:

> The lentil one sounds awesome.. question though. What is #?
<snip>

# stands for "pound."

Bob

Bob Myers wrote:

> I don't usually use recipes as such when putting together the typical
> dinner. My approach tends be something more along the lines of
> what I like to call "Iron Chef - Home Edition" - I get home, realize
> that SOMETHING has to be done about putting food on the table,
> and then start looking through the freezer, refrigerator, and pantry
> for Tonight's Theme Ingredient. In other words, it becomes more a
> game of "hey, here's some chicken - what could I do with THAT
> tonight?" and going from there. There's even the time element -
> "let's see what Bob can make out of this in an hour!" - since the
> family usually isn't willing to wait until midnight for me to put together
> some magnificant culinary masterpiece.

ROFL!

Yeah, "Iron Chef - Home Edition" is a pretty good description of what I do
too, only it starts with whatever impulse strikes me in the supermarket.

Of course, even when I *did* have a plan, I'll often buy something and then
forget why I wanted it. So I end up improvising anyway.

Bob

Lucy replied to Peter (I undid top-posting, which causes crabs):

>> I made this just last night.
>>
>> 6 meaty chicken thighs, rinsed, skinned, and patted dry
>> 1c diced onion
>> 1/2c diced celery
>> 1/2c diced carrot
>> 1 or more cloves garlic, sliced
>> 4 TB olive oil
>> 1c dry white wine (pinot blanc, pinot grigio, soave, etc.)
>> Big pinch dry herbs (thyme, orgeano, whatever you like. I use Penzey's
>> Herbs de Provence mix).
>> S&P
>>
>> In a large nonstick skillet, brown the chicken in 1 TB of the oil. Remove
>> from pan. Heat the remaining oil in the same pan and add the veggies and
>> cook over medium heat, stirring now and then, until soft and just
>> starting to brown. Add the wine and herbs and return the chicken to the
>> pan. Add S&P to taste, cover, and simmer slowly for 30-35 minutes. Serve
>> over pasta.
>>
>> Peter Aitken
>
> I really hate to ask this, esp since I have recently come to adore pinot
> noir. But, what could I use as a substitute for the wine (to make this
> dish for kids)? I realize the alcohol burns off, I'm just afraid they may
> not like the strong flavor.

Chicken stock would work fine. A 50:50 mix of tomato juice and water would
probably be good, too. Depending on what herbs you're using, a mixture of
water and vinegar would also work, and you could add another flavor
dimension by using a flavored vinegar (e.g., tarragon vinegar). Or you could
just use water.

Bob

Christine wrote:

>>Pamela Anderson??!? As in Monster Fake Boobs Pamela Anderson?!?
>
> No, different one.

The cookbook author goes by "Pam Anderson," probably to avoid getting
confused with the celebrity. She's a regular contributor to Cook's
Illustrated, and her book _CookSmart_ has some *excellent* recipes,
including the best recipe for pie crust I've run across.

Bob

Lucy wrote:

> That sounds like it might taste like a dish I always have when I go to a
> Thai restaurant that I frequent. It's called 'panang' and tastes like it
> has curry and coconut milk in it. Do you know the dish I'm describing?
> Does yours taste similar? I would LOVE to be able to make something that
> tastes like that.
> They serve both chicken and beef panang, but I love the chicken.
> There is also a 'tom yum' soup I'd love to learn to make.

Here are some recipes from _Practical Thai Cooking_, by Puangkram C. Schmitz
and Michael J. Worman:

Panang Curry Paste

12-15 dried red chili peppers, seeded, soaked, and coarsely chopped
1/4 cup chopped shallots (substitute red onion)
1/4 cup chopped garlic
2 Tbls chopped fresh lemongrass (or 3 Tbls powdered)
1 Tbls chopped fresh galanga (or 2 Tbls dried)
1 Tbls chopped fresh kaffir lime peel (or 2 Tbls dried)
1 tsp ground mace
1 tsp cardamom seeds (removed from the pods)
1 tsp peppercorns, whole or freshly ground
1 Tbls chopped coriander root
2 tsps caraway seeds
2 tsps shrimp paste (kapi)
1 tsp salt

Soak all dried ingredients until sufficiently soft.

Place all ingredients into a blender or food processor and whir to make a
smooth paste. Small amounts of water may be needed to make a smooth paste;
if dried ingredients are used, use the soaking water of those ingredients.

Alternatively, pound to a smooth paste using a mortar and pestle.


Panang Curry with Beef

2 lbs (1 kg) beef chuck or rump roast

Marinade:
1 Tbls fish sauce
1 Tbls red wine

2 cups coconut milk
1/4 cup coconut cream [see Notes]
2 1/2 to 3 Tbls Panang Curry Paste (recipe above)
2 Tbls fish sauce
2 tsps raw sugar
5 mixed fresh red and green chiles, seeded and cut lengthwise into 4-5
pieces

Garnish:
1 kaffir lime leaf, cut into fine slivers (substitute 6-8 sweet basil
leaves)

Cut the meat into very thin bite-sized pieces. If the meat is partially
frozen, it will be easier to slice thinly. Marinate the cut meat in 1 Tbls
fish sauce and 1 Tbls red wine for 10 minutes.

Place the 2 cups of coconut milk in a saucepan and bring it barely to a
boil. Add the meat and cook for 15 minutes or until the meat is tender.

Place the 1/4 cup of coconut cream in a saucepan over medium heat and mix in
the curry paste. Stir until the curry releases its aroma -- about 1 minute.
Pour this mixture over the meat.

Mix in the 2 Tbls fish sauce, sugar, and fresh chiles. Heat through.

Place in a serving dish and sprinkle with the kaffir lime leaf (or sweet
basil). Dry and delicious, this is always served with rice.


Tamarind water

Soak 1 Tbls tamarind pulp (or an equivalent glob) in 1/4 cup lukewarm water
for about 5 minutes. Squeeze and knead it with your fingers to dissolve
everything that can be dissolved, then strain out seeds and fiber.


Roasted Chile Sauce

"A" Mixtu
3 Tbls tamarind water (substitute lemon, lime, or grapefruit)
3 Tbls fish sauce
1 tsp salt
2 Tbls shrimp paste
3 Tbls sugar

1 1/2 cups vegetable oil for deep-frying

"B" Mixtu
3/4 cup garlic cloves
1 cup shallots (substitute red onion)
1/2 cup dried shrimp
3/4 cup dried red chile peppers, soaked, seeded, and coarsely chopped

Blend the ingredients of "A" Mixture and set aside.

Heat the oil to 360°F and deep-fry the garlic until it starts to brown.
Remove the garlic and add the shallots to the oil. Deep-fry them until they
start to turn brown. Remove the shallots and add the dried shrimp to the
oil. Deep-fry the shrimp for 2-3 minutes. Remove the shrimp and add the
chiles. Deep-fry the chiles just until they begin to darken. This happens
very quickly. Take care not to burn. Remove the chiles, then strain the oil
and reserve.

Make the "B" Mixture into a paste by whirring in a blender or food
processor, or by pounding in a mortar.

Return 1/2 cup oil to the pan, add the "A" and "B" Mixtures, and simmer over
low heat for 15 minutes, stirring occasionally. Cool to room temperature.
Refrigerated, this keeps almost indefinitely.


Sour Prawn Soup (Tom Yam Gung)
"This is by far the most typical of Thai soups. The flavor strength here
has been toned down a bit. If you prefer the authentic, increase the chiles
and the lemon juice."

Soup:
1-2 slices dried galanga, soaked for 20 minutes
3 whole stalks fresh lemongrass, lightly pounded in a mortar
(or 5 stalks, dried, soaked, and chopped)
2 fresh (or dried) kaffir lime leaves
2 medium-sized stalks coriander with roots
5-7 guinea peppers, lightly pounded in a mortar
1 Tbls Roasted Chile Sauce (recipe above)
6 cups chicken stock or broth

10 oz medium shrimp, shelled and deveined
5 oz fresh straw mushrooms, cut in half (substitute button mushrooms)

Seasonings:
2 Tbls fish sauce
1-2 tsps sugar
juice of small lemon

Garnish:
Chopped green onion tops

Place all "Soup" ingredients in a soup pot over medium heat and boil for 5
minutes. Add the shrimp and mushrooms and just return to a boil. (If you
overcook the shrimp, they will become rubbery.) Mix in the "Seasonings."
Pour the soup into 6 to 8 bowls and garnish with the green onion tops.

Variations: An equal amount of thinly sliced chicken or sukiyaki-style beef
can be used instead of the shrimp. The cooking time is exactly the same.


Notes:

1. Obviously, this is a lot more work than grilling a steak! But I've tried
every recipe here, and they're VERY good. For most of the pastes, I use a
mini-chopper rather than a blender, food processor, or mortar.

2. Coconut cream is made by putting cans of coconut milk in the
refrigerator. After the coconut milk is chilled, the stuff on top will be
thicker than the stuff on the bottom. That's what this book calls "coconut
cream." It isn't to be confused with the more common "coconut cream" used to
make Piña Coladas, which is sweetened condensed coconut milk.


Bob

"Bob" > wrote in message
...
> Peter wrote:
>
>> I made this just last night.
>>
>> 6 meaty chicken thighs, rinsed, skinned, and patted dry
>> 1c diced onion
>> 1/2c diced celery
>> 1/2c diced carrot
>> 1 or more cloves garlic, sliced
>> 4 TB olive oil
>> 1c dry white wine (pinot blanc, pinot grigio, soave, etc.)
>> Big pinch dry herbs (thyme, orgeano, whatever you like. I use Penzey's
>> Herbs de Provence mix).
>> S&P
>>
>> In a large nonstick skillet, brown the chicken in 1 TB of the oil. Remove
>> from pan. Heat the remaining oil in the same pan and add the veggies and
>> cook over medium heat, stirring now and then, until soft and just
>> starting
>> to brown. Add the wine and herbs and return the chicken to the pan. Add
>> S&P to taste, cover, and simmer slowly for 30-35 minutes. Serve over
>> pasta.
>
> Not bad, though I might have made a roux <snip> ......

A who?!

Lucy wrote:

>> Not bad, though I might have made a roux <snip> ......
>
> A who?!

A roux is (putting it inelegantly) a paste made from flour and fat. It's
classified by how dark you let it get while cooking. Roux (that's the plural
term too) are used to add body to many sauces, and a good roux is absolutely
crucial to making gumbo. It's also a good vehicle for carrying flavor and
for putting oily and liquid components together.

In Peter's recipe, after the chicken was removed from the pan, there would
be some oil remaining. Adding flour to the pan and stirring while cooking
would make a roux. The vegetables can be added shortly after the flour,
provided that you're assiduous about stirring to make sure that there aren't
lumps of flour lingering in the pan. When the wine (or other liquid) is
added later, the roux will form a sauce. Then just before serving, you can
add some pieces of COLD butter to the sauce: Stirring in the butter will
make the sauce glossy and rich. (Melted or softened butter doesn't have the
same effect. I don't know why not.)

Bob

In article >, Steve Calvin
> wrote:
(snip)
> > There is a book that several people have told me is really good: How
> > to Cook Without a Book, by Pamela Anderson. At least, I think that

> Pamela Anderson??!? As in Monster Fake Boobs Pamela Anderson?!?

Different boobs.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article > , "Lucy"
> wrote:
(snip)

> ah shit, I top posted that last time again. Sorry gang.

Top-posting doesn't annoy me as much as not snipping. :-) Snipping
(not to be confused with sniping) is good. It saves something called
bandwidth. I don't know what bandwidth is but it is or used to be
important. Snipping also saves the reader from trying to find the new
info you're posting. A good snippage if you respond to this (and I'm
not suggesting you need to) would be to delete everything from this post
that follows the first sentence and then make your comment. And
appropriate comment might be, "OMG, I did not know! But I repent and
have seen the error of my ways and will do better." You're using
Outhouse Express for posting -- I'm sure it will let you snip with ease.
:-)
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Lucy wrote:
> "Melba's Jammin'" > wrote in message
> ...
>> In article > , "Lucy"
>> > wrote:
>>
>>> Melba,
>>> The lentil one sounds awesome.. question though. What is #?
>>> lucy
>>
>> That'd be the pound sign, Lucy. Like on your telephone.
>
> Thanks hon. My mind is a terrible thing <g>
> Your name on here, Melba's Jammin, makes me think of mardi gras, for
> some reason.
> lucy
>
Heheh, she's Barb the Jam Lady (as in, she makes LOTS of jam). And pickles
and uh, lots of stuff!

Jill
>>> "Melba's Jammin'" > wrote in message
>>> ...
>> (snip)
>>
>>>>
>>>> * Exported from MasterCook Mac *
>>>>
>>>> Lentil Sausage Skillet
>>>>
>>>> Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05
>>>> Serving Size : 1 Preparation Time :0:00
>>>> Categories : Entrees
>>>>
>>>> Amount Measure Ingredient -- Preparation Method
>>>> -------- ------------ --------------------------------
>>>> 3/4 # sweet Italian sausage
>>>> 3/4 # hot Italian sausage
>> --
>> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added
>> 1-23-05. "I read recipes the way I read science fiction: I get to
>> the end and say,'Well, that's not going to happen.'" - Comedian
>> Rita Rudner, performance at New York, New York, January 10, 2005.