This is topic Recipes! Recipes! Recipes! in forum Rants, Raves, Rumors! at The Geek Culture Forums!.


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Posted by Too Cool To Quit (Member # 2217) on April 14, 2004, 09:59:
 
Ho kay... so here is de deal...

I was hungry this after noon, so I got up to cook something... then I realized, I don't know how to cook! So, I learned how to cook scrambled eggs from our very own MacManKrisK, and that's what I ate, but, I need more than scrambled eggs. I know that JustJess made some fudge one time that was muy apetitoso, and I know that there has to be some good recipes out there in Geekland, I mean, after all, Gastronomy IS science!.. err... art... or... something like that... Recipes!
 
Posted by cheezi git (Member # 1598) on April 14, 2004, 10:05:
 
what do you like to eat?
what don't you like to eat?
 
Posted by Too Cool To Quit (Member # 2217) on April 14, 2004, 10:09:
 
Dunno, I like all kinds of things, this is mainly just one of those "Completely Random Thread"'s but it's now a "Completely Random Receipt" Thread.

I like cheese.
 
Posted by dragonman97 (Member # 780) on April 14, 2004, 10:09:
 
quote:
Originally posted by cheezi git:
what do you like to eat?
what don't you like to eat?

Man, you're just playing 2 Questions today, aren't you, mate?
 
Posted by Too Cool To Quit (Member # 2217) on April 14, 2004, 10:12:
 
We get off topic fast....RECIPES!
 
Posted by cheezi git (Member # 1598) on April 14, 2004, 10:16:
 
quote:
Originally posted by Too Cool To Quit:


I like cheese.

of course. everyone likes cheez. cheez is cool. cheez is the ultimate. the answer to life is within cheez.

btw, i guess you're not too cool to eat?

[Big Grin] (cheezi grin)
 
Posted by cheezi git (Member # 1598) on April 14, 2004, 10:19:
 
quote:
Originally posted by dragonman97:
quote:
Originally posted by cheezi git:
what do you like to eat?
what don't you like to eat?

Man, you're just playing 2 Questions today, aren't you, mate?
funny you should say that.

i went to a seminar on distressed M&A last night. it was given by an HLHZ banker, who started out as a theologian and spent a lot of time in a tibetan ashram with a buddhist rinpoche. the rinpoche said one day (after about 18 hours of meditation):

- you in the west have it wrong. you are always asking "who am i?", and "where am I going?". you should be asking "what am i doing?", and "how am i doing it?"

true story
 
Posted by Xanthine (Member # 736) on April 14, 2004, 10:41:
 
Xanthine's random stir fry:
- a small puddle of cooking oil
- one or two gloves of freshly pressed garlic (though a few shakes of garlic powder will also do)
- a few shakes of random seasonings (I prefer cumin, curry powder, fennel seeds, ginger, and cloves, or you can substiture the curry and fennel with five spice)
- random chopped veggies (I usually go with onions, mushrooms, carrots, green pepper, and broccoli; spinach if I'm feeling bold and Talkeetna has been quiet lately)
- chopped extra firm tofu (can use nuts as a substitue but you gotta get that protein)
- soy sauce
- sesame seeds if you're feeling bold

Through the seasonings, oil, garlic, onions, and mushroom in a pan and stir fry until the onions look kinda clear, then add the rest of the veggies and tofu as well as some more seasoning and, if it looks like stuff is getting burned, a spoonful of water. Stir fry until cooked (the broccoli will turn a deep emerald green). When it's almost done, add the soy sauce and sesame seeds.

Serve over rice or noodles.

To cook rice in a sauce pan:
1 volume rice
2 volumes water
Cover and boil off the water and voila, cooked rice. You kinda need to pay attention or else the rice will burn. Don't be surprised if it boils over.

To cook noodles: RTFP (Read The Fscking Package)

Start the rice, then the stir fry. It takes about twenty minutes start to finish. More of a dinner than a snack but whatever.
 
Posted by Allan (Member # 1717) on April 14, 2004, 10:42:
 
quote:
Originally posted by cheezi git:
...you in the west have it wrong. you are always asking "who am i?", and "where am I going?". you should be asking "what am i doing?", and "how am i doing it?"...

I still don't understand what that has to do with motorcycle maintenance?
 
Posted by Jace Raven (Member # 2444) on April 14, 2004, 10:49:
 
try this:

1. LIGHTLY Butter both sides of an untoasted slice of bread.

2. Cut aproximate a 3/4"-1" (use your judgement here) square out of a piece of the center of aforementioned bread.

3. place in 6" skillet over medium heat.

4. Crack one egg (per slice of bread) into the hole you cut out of the bread and cook rotating occasionally 'till the bread is slightly toasted and the egg is cooked (over-easy. Do Not Scramble Egg!)

5. Place one slice of cheese (or more) on one side of egg/toast and allow to melt for a few seconds.

6. Remove from heat and eat.

Note: Goes very well with papas, churizo, churizo/egg and makes for a great 6.5 min snack alone.
 
Posted by Too Cool To Quit (Member # 2217) on April 14, 2004, 10:51:
 
looking good so far... keep up the...RECIPES!!
 
Posted by Jace Raven (Member # 2444) on April 14, 2004, 11:18:
 
-Cooking oil
-1 lb. of ground beef/chicken
-1 cup cheese
-1 cup shredded lettuce
-1/2 tomato
-3 corn tortillas
-garlic
-union
-salt
-pepper
-lawry's season salt
-garlic salt


1. In medium skillet, bring 1 cup of cooking oil to a boil.

2. fry corn tortillas in oil till they begin to become hard. Flip tortilla and using tongs, "half" and prop up the side of tortilla. (making taco shells)

3. Continue to fry in oil till shells reach desired crispness.

4. Mince one little thingy of garlic.

4. Season 1 lb. of ground beef/chicken by mixing the minced garlic, 1/6 cup chopped union, 1/3 cup chopped tomato, lightly salt with garlic salt and lawry's.

5. Bring ground meat to a brown.

6. Combine meat, cheese, lettuce and tomato in taco shell.

7. Eat.


Note: all measurements are estimations and should be taken with a grain of salt.
 
Posted by hey-U (Member # 2128) on April 14, 2004, 11:26:
 
...goes to kitchen...
 
Posted by Grey_girl (Member # 2172) on April 14, 2004, 11:33:
 
Grey's pasta sauce (definitely an artery clogger):

1 large can (28 oz?) crushed tomatoes, in puree
approx. 1 half onion, diced
approx. 1/2 lb. of sliced prosciutto, cut into small pieces
a few teaspoons of olive oil
1/2 stick of unsalted butter or to taste
a few tablespoons basil or to taste (I use Polaner brand, pre-chopped in olive oil)
salt and pepper to taste
a small can or two of tomato sauce may be added, if a thicker consistency is desired

-lightly saute the onions in the olive oil until almost translucent, add proscuitto and continue sauteing until the prosciutto has softened
-add the crushed tomatoes, basil, salt and pepper, then tomato sauce if desired (in that order), stir
-allow to cook for approx. 10 minutes for flavors to blend and check seasonings, adjust if necessary
-add butter to sauce - the sauce may be pink. It should look like this. Adjust seasonings if necessary.
-allow sauce to cook for approx. 20 minutes.

Sometimes I double the amount of crushed tomatoes and proscuitto, sneak in a little extra butter, and freeze the leftovers. To use the leftovers, while the sauce is still frozen, I just chip off what I need - really easy and convenient if I'm only cooking for myself. I encourage you to play around with the quantities and ingredients until you get the combination that tastes best to you. It's really just a basic sauce, so you can omit what doesn't work for you (for ex., the meat). A friend "copied" it from a local Italian restaurant.

Serve the sauce over a short, thick/chunky pasta such as rigatoni or ziti rigati. Makes a great meal with a salad and garlic bread.

Easy garlic bread:

-take a loaf of italian bread and slice lengthwise
-spread crushed garlic (to taste) over the loaf -Polaner sells garlic pre-crushed in olive oil, just like the basil mentioned above
-spray loaf with butter or butter substitute(one American brand is "I can't believe it's not butter")
-sprinkle loaf with parmesan or romano cheese (if desired), then a good amount of finely grated part-skim mozzerella.
-bake loaf in a 400 degree oven until cheese melts and slightly browns

I can't believe I've done this. I must be insane. I have never shared my pasta sauce recipe before.
 
Posted by Grey_girl (Member # 2172) on April 14, 2004, 11:36:
 

 
Posted by cheezi git (Member # 1598) on April 14, 2004, 11:36:
 
quote:
Originally posted by Allan:
quote:
Originally posted by cheezi git:
...you in the west have it wrong. you are always asking "who am i?", and "where am I going?". you should be asking "what am i doing?", and "how am i doing it?"...

I still don't understand what that has to do with motorcycle maintenance?
how can you adjust your tappets if you aren't concentrating on what you're doing, and how you're doing it?
 
Posted by Grey_girl (Member # 2172) on April 14, 2004, 11:40:
 
Ugh. I did it again. Meant to edit and duplicated a post. Sorry, gang.
 
Posted by Allan (Member # 1717) on April 14, 2004, 11:51:
 
quote:
Originally posted by cheezi git:
quote:
Originally posted by Allan:
quote:
Originally posted by cheezi git:
...you in the west have it wrong. you are always asking "who am i?", and "where am I going?". you should be asking "what am i doing?", and "how am i doing it?"...

I still don't understand what that has to do with motorcycle maintenance?
how can you adjust your tappets if you aren't concentrating on what you're doing, and how you're doing it?
You keep my tappets out of this!
 
Posted by Allan (Member # 1717) on April 14, 2004, 11:53:
 
quote:
Originally posted by Grey_girl:
Ugh. I did it again. Meant to edit and duplicated a post. Sorry, gang.

Ha, ha... you're rubbish you are! [Smile]
 
Posted by Grey_girl (Member # 2172) on April 14, 2004, 12:01:
 
quote:
Originally posted by Allan:
quote:
Originally posted by Grey_girl:
Ugh. I did it again. Meant to edit and duplicated a post. Sorry, gang.

Ha, ha... you're rubbish you are! [Smile]
Not after offering my secret pasta recipe, I'm not. [Wink]
 
Posted by Flashfire (Member # 2616) on April 14, 2004, 12:08:
 
quote:
Originally posted by Grey_girl:

Serve the sauce over a short, thick/chunky pasta such as rigatoni or ziti rigati. Makes a great meal with a salad and garlic bread.

Easy garlic bread:

-take a loaf of italian bread and slice lengthwise
-spread crushed garlic (to taste) over the loaf -Polaner sells garlic pre-crushed in olive oil, just like the basil mentioned above
-spray loaf with butter or butter substitute(one American brand is "I can't believe it's not butter")
-sprinkle loaf with parmesan or romano cheese (if desired), then a good amount of finely grated part-skim mozzerella.
-bake loaf in a 400 degree oven until cheese melts and slightly browns

I can't believe I've done this. I must be insane. I have never shared my pasta sauce recipe before.

Wow, I feel honored. [Smile]

Anyway, I was really writing this to add a couple "improvements" to the garlic bread...I do the same basic thing, except I use sourdough bread (extra sour is best), and broil it instead of baking. It only takes about 2 1/2 minutes under the broiler, though, so you have to watch it carefully.

If you just want a quick snack, you can use individual sandwich rolls instead of the huge loaf. Yum...
 
Posted by Allan (Member # 1717) on April 14, 2004, 12:22:
 
quote:
Originally posted by Grey_girl:
quote:
Originally posted by Allan:
quote:
Originally posted by Grey_girl:
Ugh. I did it again. Meant to edit and duplicated a post. Sorry, gang.

Ha, ha... you're rubbish you are! [Smile]
Not after offering my secret pasta recipe, I'm not. [Wink]
<pedant>
It's like, not really that secret anymore is it?
</pedant>
 
Posted by Flashfire (Member # 2616) on April 14, 2004, 12:23:
 
I also have a real, honest-to-goodness recipe to share -- it's a little ingredient-intensive, but worth it:

Popovers

-3 tablespoons butter or margarine
-3 eggs
-1 cup milk
-1 cup flour
-1/2 teaspoon salt

First, be sure to melt the butter. It's important. Then, preheat the oven to 375 (random tangent: why is there no "degree" symbol on a computer keyboard?). Find a medium-sized bowl and beat the eggs until frothy. It helps to have an electric mixer for this, but a plain ol' fashioned egg beater works just as well. It'll take about 1 minute of mixing, or so. After that, add the milk and (melted) butter, keep mixing. Then add the flour and salt. Mix until smooth.

Pour the batter into (and I cannot stress this part enough) well-greased muffin-pan cups until each is about 2/3 full. Bake about 40 minutes, then pull them out, cut a slit in the top of each one, and bake for about 10 minutes more. Pull 'em out, let 'em sit another 5 minutes, then remove and eat. If you're lucky, and used enough grease, the muffins will pop out intact. If you're not, you'll be left with little muffin shreds and a very messy pan. This I know from experience...

--Flash, who normally doesn't cook anything that doesn't come in a box with a sauce packet
 
Posted by Grey_girl (Member # 2172) on April 14, 2004, 12:26:
 
quote:
Originally posted by Allan:
<pedant>
It's like, not really that secret anymore is it?
</pedant>

It was until now.

[Razz]
 
Posted by Bibo (Member # 1959) on April 14, 2004, 14:17:
 
There is also the Vegetarian Recipe Thread .
 
Posted by Drazgal (Member # 984) on April 15, 2004, 10:05:
 
Open Source Cookbook
 
Posted by Lithandro (Member # 2407) on April 15, 2004, 13:16:
 
2 Slices bread
4 oz cheddar cheese, grated
1/2 onion, diced
2 teaspoons mayonaise

Mix cheese, mayo and onion. (enough for a few servings)
lighly toast both slices of bread on one side.
on untoasted side of one slice, spread the cheese and onion mix and return to grill until mayo starts to bubble slightly.
take other slice of half-toasted bread and place on top.
eat.

another recipe i enjoy "Cafe Royale"

4.0 teaspoon Brandy
0.75 cup Coffee
1.0 each cube Sugar

Pour coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2 tsps brandy into a tblsp w/sugar cube. Warm spoon over hot coffee. With a match, carefully ignite brandy in tsp. Slowly lower spoon into coffee to ignite floating brandy. When brandy has finished burning, stir and drink.
 
Posted by Number 2608 (Member # 2608) on April 16, 2004, 01:02:
 
Ate this last night, takes about 15 minutes to prepare:

SPICY BACON & BEANS

1 onion, finely chopped
1 green pepper, de-seeded and diced
3 green chilli peppers, de-seeded and finely chopped
15ml (1 tablespoon) vegetable oil
10 rashers rindless bacon, chopped
227g (8 oz) tin chopped tomatoes
440g (16 oz) tin mixed bean salad, drained
freshly ground black pepper
grated Cheddar cheese

Fry the onion, green pepper and chilli peppers in the oil for 5 minutes. Add the bacon and cook for a further 5 minutes.
Add the tomatoes, along with their juice, and the beans to the bacon mixture. Stir, cover and simmer gently for 5 minutes.
Season, to taste, with black pepper.
Transfer mixture to an ovenproof dish, sprinkle with the grated cheese and brown under a hot grill.

Serve on a bed of rice with tortilla chips.

Add/subtract chillies and their seeds depending on how hot you like your food. If you are lazy, leave out the cheese/grilling bit. Above quantities feeds 3-4, but it freezes/microwaves well.
 
Posted by hey-U (Member # 2128) on April 16, 2004, 01:13:
 
quote:
Originally posted by Lithandro:
...another recipe i enjoy "Cafe Royale"

4.0 teaspoon Brandy
0.75 cup Coffee
1.0 each cube Sugar

Pour coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2 tsps brandy into a tblsp w/sugar cube. Warm spoon over hot coffee. With a match, carefully ignite brandy in tsp. Slowly lower spoon into coffee to ignite floating brandy. When brandy has finished burning, stir and drink.

I quite like "Keith Richard Royale":

Ingredients: 1 bottle brandy.

Method: Open bottle. Drink contents.

Permission to RAWK?
[Wink]
 
Posted by ooby (Member # 2603) on April 20, 2004, 06:33:
 
You'll need an iron and an ironing board for this recipe. Butter up one side of two slices of bread. throw a slice of american cheese between the unbuttered size. Press with the iron. Saw it on Benny and Joon [Cool]
 
Posted by greycat (Member # 945) on April 20, 2004, 06:51:
 
1 pound ground beef
1/2 of a green bell pepper
a similar amount of onion, any kind

Cook the ground beef until almost browned; then add the chopped-up pepper and onion. Finish cooking the beef, and drain off the grease.

Add:
1 can (~16 oz.) pinto beans, drained
1 can (~16 oz.) red beans, drained
1 can (~8 oz.) tomato sauce
1 can (~4 oz.) tomato paste
spices

I'm still working on the spices part. Chili powder, garlic, black pepper, salt, allspice, oregano, ...? Stir it all up and cook about 10 minutes.

Serve with cheese and tortilla chips.
 
Posted by greycat (Member # 945) on April 20, 2004, 07:07:
 
Take 3 potatoes, wash thoroughly, cut off any nasty bits, but leave the skins on. Microwave them for a minute or two to soften them up a tiny bit, then slice them in half lengthwise, then slice them into semicircles. Be careful -- they're probably hot.

Cook these in a few tablespoons of vegetable oil over medium-low heat, COVERED, stirring/flipping regularly. There will be several layers of them in a frying pan, which is why the low heat and cover are important.

When they're starting to soften (about 20-30 minutes), add:

onion (about half of one big one, cut into large pieces)
garlic powder
salt & black pepper
cayenne pepper (not much - it's strong!)
paprika

Continue cooking, COVERED, until the onions and potatoes are done. The paprika is the key to this one; you may want to save it for last, and sprinkle it on just before you finish cooking. Or you can mix it in with the rest.

As you can see, I don't measure the spices carefully when I'm doing these things. I'm still experimenting. I prefer to use relatively little salt, and lots of garlic.
 
Posted by Grey_girl (Member # 2172) on April 20, 2004, 07:45:
 
quote:
Originally posted by greycat:
1 can (~16 oz.) pinto beans, drained
1 can (~16 oz.) red beans, drained

Beans in a chili from someone who lives in Ohio? No spaghetti and cheese? [Eek!] At least it explains the allspice. [Wink]

/me, who craves Gold Star and that other chili chain I can never remember the name of.
 
Posted by Xanthine (Member # 736) on April 20, 2004, 08:06:
 
quote:
Originally posted by greycat:

I'm still working on the spices part. Chili powder, garlic, black pepper, salt, allspice, oregano, ...? Stir it all up and cook about 10 minutes.

I go with garlic, chili powder, cumin, salt, pepper, and marjoram. Sometimes my mom will mix it all up for me as a care package, other times I have to measure it out meself.
 
Posted by hey-U (Member # 2128) on April 20, 2004, 08:19:
 
Cuh!
A boy's best friend is his microwave.
Oh all right, his *second* best friend...
[evil]
 
Posted by snupy (Member # 1211) on April 20, 2004, 12:08:
 
Hmm..and what would the first be?? [Wink]
 
Posted by hey-U (Member # 2128) on April 20, 2004, 12:15:
 
Err... Errr...
*blushes*
...
*unconvincingly*
Oh yes: my computer, of course...
*ahem...*
;-)
 
Posted by Callipygous (Member # 2071) on April 20, 2004, 16:49:
 
quote:
Originally posted by Xanthine:
To cook rice in a sauce pan:
1 volume rice
2 volumes water
Cover and boil off the water and voila, cooked rice. You kinda need to pay attention or else the rice will burn. Don't be surprised if it boils over

I would take issue with this method on two grounds. First and most importantly rice, (like bread), is tasteless pap if it is not cooked with a pinch of salt or two. Second the quantity of water is too large. I use 1.5 x (the volume of rice) of water, bring to simmering point, cover and reduce heat to minimum. Cook for 10 minutes, remove from heat, fluff up the rice with a fork to stop it sticking, then replace cover and leave it for a further 5 minutes to continue cooking in its own heat, and to absorb the last traces of water.

In general TCTQ bravo! The world can never have enough good cooks, and trying to feed people well is one of the most rewarding things you can do! Get any basic cook book, and teach yourself how to make the simplest stuff properly. Remember simple is not usually the same as easy. After that you will be capable of trying most anything else you fancy.

Try to get the best quality ingredients possible. By this I do not mean expensive, just good wholesome food. Although you can disguise poor ingredients, it is hard to pull off and the cooking is just not so much fun to do. In addition it is hard to make good quality ingredients inedible, which is good when you are learning!

The maxim that says that successful cooking is achieved when things taste of what they are, is a good general rule, sauces seasonings, spices, herbs etc are there to bring out the inherent qualities of your main ingredients not swamp them.

Try and work out why you do things, by experiment if necessary. It makes the recipes easier to remember. Likewise precise quantities are not necessary unless you have never made something before, or you are making something like pastry or cakes when the ratio of liquid to fat to flour is important.

Above all trust your tongue and nose. Check how it tastes throughout the cooking and make adjustments if necessary. It's your food not the recipe writer's.

Have fun.
 
Posted by Xanthine (Member # 736) on April 20, 2004, 16:58:
 
To each their own Cal. The way I described is the way my mom taught me and the way I've been eating rice for years. Then again, I also eat promarily brown rice, which does require more water and has its own very distinct flavor.
 
Posted by Laura (Member # 2654) on April 20, 2004, 21:59:
 
My goodness!!!!!!!!!! Don't you know that cheese is full of sodium which causes hypertension and saturated fat which causes heart disease??? What is wrong with you???

But anyway I'll contribute. I know this may sound a bit complicated, but try your best hun.

GRILLED CHEESE
2 slices white bread
2-3 slices American cheese
1-2 tbsp butter

Melt butter in a pan. Make a sandwich with the bread and cheese. Fry it in the pan until the bread is slighty goldened and the cheese is melted.

Muahahaha [evil]
 
Posted by Laura (Member # 2654) on April 20, 2004, 22:03:
 
Hahaha the old fashioned way is better than ooby's [Wink] Besides it'll get your iron all nasty AND you'll have cheese smelling clothes... people will be running away from you because you stink like Lumburger...

Oooooh I have another one!!!

EASY MAC
1. Buy Easy Mac from store
2. Follow directions on box
 
Posted by crazyarlo (Member # 1226) on April 21, 2004, 05:37:
 
quote:
Originally posted by Grey_girl:
quote:
Originally posted by greycat:
1 can (~16 oz.) pinto beans, drained
1 can (~16 oz.) red beans, drained

Beans in a chili from someone who lives in Ohio? No spaghetti and cheese? [Eek!] At least it explains the allspice. [Wink]

/me, who craves Gold Star and that other chili chain I can never remember the name of.

Goldstar and Skyline chili!! But, that is a Cincinnati specialty only....most of Ohio eats plain old chili with beans. I love the Cinci chili though.....spaghetti, chili, beans, onions, cheese....it's called a 5 way! But Cinci chili is quite distinctive, and has cinnamon in it! I used to have a recipe.....
 
Posted by crazyarlo (Member # 1226) on April 21, 2004, 06:51:
 
I use Uncle Ben's rice. Too much water? Not enough? Doesn't matter. Great rice every time.....
 
Posted by spungo (Member # 1089) on April 21, 2004, 07:35:
 
Mmmm... Uncle Ben's perverted rice...
 
Posted by Grey_girl (Member # 2172) on April 21, 2004, 07:36:
 
quote:
Originally posted by crazyarlo:
Goldstar and Skyline chili!! But, that is a Cincinnati specialty only....most of Ohio eats plain old chili with beans. I love the Cinci chili though.....spaghetti, chili, beans, onions, cheese....it's called a 5 way! But Cinci chili is quite distinctive, and has cinnamon in it! I used to have a recipe.....

I dunno... You're the Ohioian but Skyline has outlets in other areas, and at least one outlet in Indianapolis, so while it's Cincinnati-style, it really isn't limited to Cinci. (I checked before going to GenCon last year. [Big Grin] ) I didn't make it to the Indy Skyline outlet, but I did find a restaurant by the convention center that served Cinci-style chili, so I was a very happy camper. Spaghetti, chili and cheese... the world famous 3-way. I harrassed my friends for months that we had to do it Cincy-style. They even took pictures of my 3-way. [Razz]

Arlo, I have a recipe at home for Cinci-style, if you want it. And btw, my Cincinnati friends do suspect that either of the chains uses cocoa in their chili, in addition to the cinnamon. I bought cans of it home after my last visit there, and I got VJ totally hooked. I'm such an evil Mom... My Cinci friends expected me to hate Cinci-style, but I unknowingly grew up on a derivative. We always put pasta (small ditalini) and cheese in our chili at home, even if Mom did make it with beans and different seasonings.
 
Posted by Number 2608 (Member # 2608) on April 21, 2004, 07:51:
 
I generally use basmati rise, 1:2 rice:water, no salt. Cover and boil, ready in about 12 minutes.

Thai style chicken and coconut curry:

cooking oil
2 chicken breasts, diced into ~1 inch cubes
1 inch root ginger, finely shredded
4 shallots, finely chopped
2 cloves garlic, crushed
green chillies, finely chopped
8oz/225g fine green beans, chopped to ~1.5 inch lengths
400ml/??floz can coconut milk

Heat oil in large frying pan/wok and fry chicken until golden brown. Remove chicken and put to one side.

Fry ginger, shallots, garlic and chillies for a couple of minutes. Add coconut milk and simmer for 5 minutes.

Add beans and chicken, bring to the boil and then simmer for 5 minutes.

Serve on bed of rice or with noddles.

Quantities serves 2 geeks, or feed 1 geek over 2 nights using the magic of the microwave.
 
Posted by weensicka (Member # 1436) on April 26, 2004, 14:15:
 
With all this good food, we need dessert. Nothing like a good rush of sugar!

This one's easy, easier in fact than pie.

Ingredients:
1 bag chocolate chips (I enjoy the standard Nestle morsels, but it doesn't matter).
1 bag chopped walnuts
1 bag sweetened flake coconut
graham cracker crumbs (buy a box or have fun with a hammer!)
1 stick unsalted butter or margarine
1 can sweetened condensed milk

Preparations:
Preheat oven to 350. Melt the stick of butter and pour evenly into a 9 x 13 baking pan. Sprinkle the graham cracker crumbs into the butter to form a crust. I'm not sure about the exact amount, just keep putting crumbs in until the butter is soaked up. Next, put down a layer of walnuts, a layer of chocolate chips, and a layer of coconut. Poke two holes in the can of condensed milk and pour over everything until all is covered with gooey sweet goodness. Bake for about 20-25 minutes or until golden brown. Cut into brownie sizes and enjoy!

Note: as you you can probably tell these are quite rich, so I usually make them small. That way, I can eat more!

Also, if you are not a fan of walnuts, use different nuts. These are great with pecans and almonds. And the coconut works mostly for texture, so fear not if you don't like things with coconut flavor.
 


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