Weird and wonderful way of cooking Chicken.

Enjoy !

Yano Beans

(My brother and I invented this when I was 5; while we were camping)

Ingredients:
- Bag of Marshmellows
- 2 Large Cans of Bush's Baked Beans


Start making the beans as you normally would, (in a pan, with the temp set at High)
After they warm up (before the bean juice starts boiling), (usually 3minutes after you first put them on the stove).

Add 10 Marshmellows. (rule of thumb 5 marshmellows per "large" can of beans or 3 for a regular sized can).

Stir repeatadly (to prevent the beans from burning) until a minute after the bean juice in the pan starts to boil. Then turn the temp down to the 1/2 mark, and keep stiring. Once the marshmellows are completely melted it, then you can begin to serve.

Two large cans serves about 3 (but remember this is 3 men... , may serve about 5 woman. )

How to make Cake

1. Get the box with the cake stuff in it
2. Read instructions and follow them
3. Eat when finished


YAY CAKE

Yano's Midnight Sandwich

Ingredients

• 4 slices of bread
• turkey or bologna (preferrably turkey)
• lettuce
• pepper
• ketchup and mustard
• Italian dressing

First place the bread into 2 piles, with 2 slices in each pile.

Next, place 1 slice of turkey/bologna (or both) on each pile.

Next add some lettuce (I use the bags of sald you buy at the groccery store).

Ok, now add a lot of pepper to it. I usually add enough until the lettuce is almost black.

Now here is where I get my flavor add the ketchup and mustard in a circle around the lettuce (but on the bread). Finally add a little bit of Italian dressing on top of the lettuce.

The sandwich will taste like a salda in your mouth.

Jelly bean shooter:

in a shooter glass mix:
1 shot amoretto
1 shot grenedine
1 shot southern comfort
float the rest of the glas with Bacardi 151 proof
mix thorughly then ignite.

tast like a cherry flavored Jelly Belly, but kicks like a mule

Seafox14

PEACH MELBA
yummm...serves 4 or 2 with me around

Perfect dessert for this time of year, as peaches and raspberries are fresh

1 cup sugar
1 cup water
1/2 cup white wine
4 peaches, halved, peeled, stones removed
300 g fresh or frozen raspberries
1 tablespoon icing sugar
4 large scoops premium vanilla ice cream

• Combine sugar, water and wine in a saucepan.
• Place over a low heat. Cook, stirring, until sugar dissolves.
• Bring to the boil. Remove pan from heat.
• Add peach halves. Set aside to cool. Refrigerate until well chilled.
Sauce
• Meanwhile, make a raspberry sauce. Place raspberries and icing sugar in a food processor. Puree.
• Remove peach halves from liquid using a slotted spoon. Drain.
• To serve, place a scoop of ice cream and two peach halves, cut side down, in a serving bowl. Drizzle with raspberry sauce. Serve immediately.



Alternate sauce ( the one I like)

Ingredients:

1 cup raspberry and peach pulp, juice
1/2 cup currant jelly
1/2 cup sugar
1 teaspoon arrowroot dissolved in 1 tablespoon
cold water

Directions:

Dissolve sugar in jelly and fruit juice, bring to boiling point. Add arrowroot and boil until clear. Add pinch salt, 1/2 teaspoon lemon extract. Cool.

My Idea of a good breakfast
Pancakes(Aunt Jemima complete, directions on box) w/butter
susage gravy on top of pankakes
(cook 1lb."sage" sausage, add1/3 or so cup of flour, add milk to make how ever thick you want it)
2 ex/large eggs fried over easy on top of gravy

Oh Man thats good eatin !

Here's an oldy but a goodie IMHO!




BAKED VEGETABLE MEDLEY

INGREDIENTS

1 16 oz. package frozen mixed vegetables
(broccoli, cauliflower & carrots)
1 can cream of mushroom soup
1/3 cup of sour cream
1 cup of shredded Swiss cheese
1 2.8 oz. can Durkee French Fried onion rings

1. Mix vegetables, mushroom soup, sour cream, and half of the Swiss cheese and French fried onion rings in a large bowl.

2. Pour ingredients in a shallow baking dish and bake covered in a 350-degree oven for 30 minutes (sometimes a bit longer; just depends on the person).

3. Remove from oven and place the remaining ingredients on top (the cheese first, then the onion rings). Bake uncovered for an additional 5 minutes.

4. Remove from oven and enjoy.

For the BBQ
Corn on the Cob
Grilled Beef Fillet with Portobello Relish
Lobster Tails with Chive Butter

CornCob Grill serve 4 or 8 split
Cook for 25-30 min prep 10 min

Ingredients
4 fresh ears of corn
2 tablespoons margarine or butter
2 teaspoons lemon juice
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

In a small saucepan or heavy foil bowl combine margarine or butter,
lemon juice, and thyme. Heat on the grill or stovetop until
margarine is melted. Brush mixture over the corn before serving


Cook Corn for 25-30 min. If over direct heat,I like to soak the
husk first for at least an hour. Indirect heat causes less charring
of husks,but time is the same.

1. Peel back the husks, being careful not to tear them. To remove silks, start at the tip of the cob. A moist

paper towel works well.

2. Spread room-temperature butter over the entire surface of the corn.Then place cilantro and basil herbs evenly

around the ear.

3. Rewrap,covering as much as possible. Tie the top of the husk with string. Use cotton.

************************************************************

Grilled Beef Fillet with Portobello Relish

Makes 4 servings

Prep: 15 minutes
Grill: 15 minutes (med rare)

Ingredients
4 beef tenderloin steaks, cut 1 inch thick (about 1-1/4 pounds total)
Kosher salt
Cracked black pepper
1 medium yellow onion, cut into 1/2-inch slices
8 ounces fresh portobello mushrooms, stems removed
4 roma tomatoes, halved lengthwise
3 tablespoons snipped fresh basil
2 tablespoons minced garlic
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper

Directions
1. Trim fat from steaks. Season steaks with salt and pepper. For a charcoal grill, place steaks on the rack of

an uncovered grill directly over medium coals. Grill until desired doneness, turning once. Allow 11 to 15

minutes for medium rare (145 degree F) or 14 to 18 minutes for medium doneness (160 degree F).

2. Meanwhile, for relish, grill onion, mushrooms, and tomatoes directly over medium coals until tender, turning

once halfway through grilling. Allow 15 minutes for onion and 10 minutes for mushrooms and tomatoes. (For a gas

grill, preheat grill. Reduce heat to medium. Place steaks, then vegetables on grill rack over heat. Cover and

grill as above.)

3. Cut onion, mushrooms, and tomato halves into 1-inch pieces. In a medium bowl stir together basil, garlic,

olive oil, the 1 teaspoon kosher salt, and the 1 teaspoon cracked black pepper; stir in grilled vegetables. To

serve, spoon warm relish over steaks.

************************************************************

Lobster Tails with Chive Butter (30min) serve 4
Cook time 14 min.

Ingredients
4 5-ounce fresh or frozen rock lobster tails
1/3 cup butter
2 tablespoons snipped fresh chives
1 teaspoon finely shredded lemon peel
Lemon wedges (optional)

Directions
1. Thaw lobster, if frozen. Rinse lobster; pat dry with paper towels. Butterfly tails by using kitchen shears or

a sharp knife to cut lengthwise through centers of hard top shells and meat, cutting to, but not through,

bottoms of shells. Press shell halves of tails apart with your fingers.

2. For sauce, in a small saucepan melt butter. Remove from heat. Stir in chives and lemon peel. Remove 2

tablespoons of the sauce; set the remaining sauce aside.

3. Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium. Brush lobster meat with some of

the 2 tablespoons sauce. Place lobster, meat sides down, on the grill rack directly over heat. Cover and grill

for 6 minutes. Turn lobster. Brush with the rest of the 2 tablespoons sauce. Cover and grill for 6 to 8 minutes

more or until lobster meat is opaque.

4. Heat the reserved sauce, stirring occasionally. Transfer the sauce to small bowls for dipping and serve with

lobster. If desired, serve with lemon wedges. Makes 4 servings.

To grill lobster on a charcoal grill, prepare as above except cook tails directly over medium coals for 6

minutes. Turn; brush with remaining sauce and cook 6 to 8 minutes more or until lobster meat is opaque.

SOOO easy and they get rave reviews each time I serve them! Lime peel is the essence!

TEXAS CHIPOTLE SWEET POTATOES

2 ½ lb. sweet potatoes
1 thumb sized Chipotle Pepper in Adobo Sauce (canned in Mexican Food area of grocery store)
½ c. Half and Half Cream
4 Tblsp. soft butter
grated lime peel from 1 large lime (do not substitute lemon)
juice from 1 large lime (do not substitute lemon)
½ c. packed brown sugar
½ tsp. salt
¾ tsp. ground cinnamon

Peel & cube potatoes into large chunks. cover with water & boil 15-20 minutes until tender. Drain.
Rinse & seed one Chipotle Pepper. Chop/mince as fine as you can on cutting board. I basically mash it up with a knife. Add half of the pepper and all other ingredients to the pot of drained potatoes and whip with electric mixer until smooth. Taste them first for pepper heat!!!!!! Chipotles can be very hot. You may want to add more grated lime peel, the rest of the pepper, or for those who like things REALLY HOT, a second pepper!

Pour into buttered ceramic serving dish, sprinkle with tiny bit of cinnamon and bake at 350º for 20 minutes.


Hope you like them!
Peggy in Temple, Texas

Here are a couple easy ones:

Frying Pan Apple Sauce

Equipment: big frying pan, stove, sharp knive, cutting board, small bowl, large bowl, wooden spoon or other non-metal non-plastic spoon, glass, cup or measuring cup.

Ingredients: Good eating apples, cinnamon, water

Chop up apples into small chunks removing stems and seed house. Put apple chuncks into big bowl, stems and seed houses into small bowl.

Put water into glass, cup, measuring cup or whatever.

Put frying pan on stove, put a little water in the bottom, perhaps a quarter inch deep. Turn on heat to medium. Dump apple chunks in frying pan, stir around with wooden spoon. Add cinnamon so that apples have a nice brown coating. Keep stirring. Add more water if necessary. Stir until apple chunks are soft but not mushy. Serve immediately.

Toasted Tomato and Cheese Sandwich

Get a nice big piece of yummy bread
Get a nice fresh tomato and cut enough slices to cover the slice of bread
Crush a bit of dried oregano between your hands and sprinkle over the tomato
Make enough slices of your favorite toasting cheese (provolone, mozarella, monterry jack are good choices) to cover the slice of bread and put them on top of the tomato slices and any uncovered parts of the bread.
Sprinkle cheese with powdered garlic or grate fresh garlic on cheese

Toast in toaster oven at 325 degrees. Make sure you have a tray underneath the sandwich to catch any cheese that melts off the sandwich. Take out when cheese is melted. Serves one.

You can, of course, make as many of these as you want. If you have a family, put all the sandwiches on a cookie sheet and toast in the oven. I'm afraid I can't be more specific as I haven't used the oven method.

Orange Blossom

Here's my speciality..
Lamb Rogan Josh


1 ½ lb Lean Lamb
1 large onion (chopped)
2” Fresh Ginger (roughly chopped)
2 Garlic Cloves (chopped)
1/2 tsp of chilli powder
1/4 tsp All Spice
14oz can chopped tomatoes
2 Fresh tomatoes (chopped)
4 tbs butter or ghee
1 tbs fresh coriander (chopped)
2 tsp Garam Masala
20-25 Saffron strands
1 tsp red food colouring
3 tbs Rogan Josh curry paste

Marinade
110m l (4oz) Plain Yoghurt
6 Green Cardamoms
6 Cloves
4 Bay leaves

Make up the marinade and place in a non-metallic container. Add the lamb and place in the fridge for 12-24 hours.
Heat the ghee in a balti dish or wok
Add the garlic and continue stir-frying for 30 seconds
Add the Ginger and fry for a further min
Add the curry paste
Add the onion and fry for about 4-5 mins
Pre-heat the oven to gas 3
Place the lamb and the marinade in a large casserole dish.
Add the mix from the balti dish along with the red food colouring, chilli powder, All spice and the tomatoes.
Put the lid on the casserole dish and place in the oven for about 70 mins.
After this time inspect and stir.
If the curry gets too dry at any time, add a little milk to thin it.
Replace in oven.
After another 40 mins, add the garam masala, coriander and the saffron.
After another 20 mins, inspect again. Turn off the heat and serve after about 5 mins.

really nice

If you love garlic,this is a must try,and is very easy to make.

Take off all all but the last layer of skin on the garlic bulb,leaving it whole.
Cut off the very tips so a bit of the garlic is exposed.
Place each on a piece foil,drizzle with olive oil and sprinkle with salt and pepper(or whatever spice you like).
Gather up foil and twist up tightly.
Bake @350 for approx 45 min until garlic is very soft.
Spread on a piece of nice warm crusty bread.
Roasting garlic makes it nice and sweet,yet still has lots of flavor.

Enjoy!

Apple Pie in a Glass recipe

4-5 Granny Smith apples, cored, peeled, sliced
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon rum
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 cups vanilla ice cream
1 cup graham cracker crumbs
2/3 cup apple juice
1/4 cup brown sugar
1/4 cup mascarpone cheese

In a large saucepan, combine the apples, apple juice, brown sugar, cinnamon, nutmeg, and allspice. Place over medium heat and cook for 20 minutes until the apples are tender and the mixture is slightly thickened, stirring often.

Remove from heat and stir in the vanilla extract and mascarpone cheese.

To assemble, using 4 parfait glasses, spoon 3 tablespoons of the apple mixture into the bottom of each glass. Place 2 tablespoons of the graham cracker crumbs on top of the apples and top with a scoop of ice cream. Continue to layer as needed. Serve immediately

What a top thread ..being an ex chef myself I have a mass amount of recipes laying around.

But what i love best is when people experiment.

One night I poured Ginger beer all over a chook I was roasting to be different.

the sugar helped crisp the skin and the juices left in the bottom can be reduced to make a sauce.

If your frying shrooms add a little vegimite and butter (only time ive liked vegimite)

also if your mashing sweet potato try a dash of maple syrup works a treat.

Nothing beats fresh pasta and its so easy to make .

There are many variations but the tried and true method is a kg of flour to a dozen eggs.


At home I use 500gms flour , 6 eggs. Knead the eggs into the flour .

You must Knead the dough well.This takes a good 10 min

then roll out the pasta dough in sheets.You can cut it however you like but try and keep the size similar for even cooking time.


I like to cut wide strips then cut the strips at an angle leaving triangle looking pieces (this is known as rag pasta)

You can prepare a head of time if you like and blanche the pasta (cook for 1 minute then cool then strain)


Give it a go can use this for almost all dishes and all sauces

This is one of my fav recipes "Wilber Beans"

2 - 28 oz cans of Bold and Spicy Bush Baked Beans
1 Bottle of Dangerous Dave's Devil Spit BBQ Sauce
1lb Good beef (I use top sirlion)
1lb chicken breasts
1lb smoked sausage
1 bell pepper
1 jalopeno pepper
1 sweet onion
1/2lb peppered bacon

Put beans and BBQ sauce in crock pot and start heating. Cook bacon in frypan saving a couple teaspoons of the grease. Grill steak with your fav spices (I use just a good steak rub). On the grill also cook chicken (I like to use blacken spices) and also grill the sausage. While the meat is cooking dice the bell pepper and onion and finely dice the jalopeno. Cook the veggies in the bacon grease till the onion is translucent. Add veggies to the beans. When the meat is done cube the beef and chicken and slice the sausage into 1/4 inch pieces and add to the pot. Crumble the bacon and toss it in as well. Cook at medium heat for at least an hour. Normally I will make this a day early and let it simmer for about 2 hours then refrigerate till the next day and heat for 2 hours or so. Like many things of this nature, like chili, it is better the second day.

This is pretty spicy and can be toned down by using Bush's original recipe beans, a milder BBQ sauce and 1/2 a jalopeno.

the best steak sandwich in the world


1 rump steak
1 ciabatta bread
rocket salad leaves
olive oil
dijon mustard

first put the steak under some shrink wrap and flatten it with rolling pin or the like
heat your pan and flash fry the steak couple of minutes each side
next warm your ciabatta for a couple of minutes then slice and rub olive oil inside
then add dijon mustard to bread add the steak and rocket slice and enjoy

nice and quick and really tasty

O man all these recipes i've got so many of them now i can have more >.<

Spicy Chicken/Steak/Beef/Whatever (Chinese) ya want

Meat of your choice - Chicken (i like chicken you can use whatever)

Green _ Yellow_ Orange _ and Jalepenos Peppers cooked on grill or on the stove

Add the cooked meat to the veggies

Throw on some Hotsauce of your choice... i prefer Frank's Redhot Sauce + Louisiana hotsauce

Add a little bit of Soy Sauce on it ...

Little bit of oil on it

MUST ADD BROCCOLLI *if you like it >.<*

(Forgot to add cut the meat in thin slices)

Get some rice cookin also *whatever kind you want*

THE END


P.S. If your cheap just order it from a restraunt

I also like to cook alot here is some sites i use to get recipes from

http://www.eatingwell.com/recipes/search

Nvm i only have 1 ATM.... must have emailed myself at home the others...

This is something i personally made up

Chocolate French toast

2 eggs
2 tablespoons of cinnamon
3 drops of vanilla extract
and add hersheys chocolate syrup untill disired amount

mix all togater

dip each side of bread into it

cook at medum low

EAT

Just a thought for anyone wanting a really nice "starter" to a meal, or just follow it with olive oil, bread, cheese, wine and good company!

Starter- lightly coat a plate with a quality Italian dressing,
layout nice fresh slices of smoked salmon,
sprinkle chopped fresh chives and a few capers,
mound a nice dollop of sour cream in the middle
pour a LITTLE more Italian dressing over all,
service with agled slices of lightly baked french bread
I've done this few times and never had a knock-back!

Greek Tofu Scramble (for vegan, leave out the goat cheese)

1/2 lb. tofu, crumbled
1/2 bunch spinach, cut into strips
4 oz. goat cheese
15 kalamata olives, cut small
14 green olives, cut small
5 sundried tomatoes, cut small
1 tbsp. medium heat oil (safflower, sunflower, olive)

Heat the oil in a cast iron skillet, then add the tofu and cook for 5 minutes, add the rest of the ingredients and cook another 5-10 minutes - voila a very tasty, high protein breakfast.

Here's a simple one my mother used to call Gypsy Toast...


Soak a slice of bread in a mixture of seasoned beaten egg and
gently fry until lightly golden.
Goes well with a mixed grill or on It's own.

Farquard's Party Ribs

8 lbs. Bison ribs, cut into 12 ounce portions
4 Tbs. spanish paprika
6 tsp. onion powder
8 cloves minced garlic
4 tsp. fresh ground black pepper
3 tsp. kosher salt
3 tsp. cayenne pepper
3 tsp. thyme, crushed
3 tsp. oregano, crushed
6 pack of Guiness

Place ribs in a pan of boiling water & Guiness

Simmer , covered, 90 minutes and drain.

Combine seasonings in a bowl and sprinkle on both sides of warm ribs, rubbing in slightly.

Heat your BBQ to 350°F. (I use a few Webber Grills)

Cook them Slow

Bake in a single layer 90 minutes, or until ribs are tender and nicely browned.

thank you so much guys for the recipes. I never thought I could fins recipes here. I love to cook, I can't wait to try those later. I love experimenting on cooking now you have given more idea on what to cook/bake. Thank you so much!

Wow I never knew we had recipes on BC! I might have to add a few

Just in time for Easter!

Best ever easter hot cross buns!

INGREDIENTS

2 x 7g sachets granulated yeast
¼ cup (55g) caster sugar
1½ cups (375ml) warm milk
4 cups (600g) plain flour
1 teaspoon mixed spice
½ teaspoon ground cinnamon
60g butter
1 egg
¾ cup (120g) sultanas
½ x 250g block dark chocolate

Flour paste for crosses
½ cup (75g) plain flour
2 teaspoons caster sugar
1/3 cup (80ml) water, approximately

Glaze
1 tablespoon caster sugar
1 teaspoon gelatine
1 tablespoon water

METHOD

Combine yeast, sugar and milk in small bowl or jug; cover, stand in warm place about 10 minutes or until mixture is frothy.

Sift flour and spices into large bowl, rub in butter. Stir in yeast mixture, egg and sultanas; mix to a soft sticky dough. Cover; stand in warm place about 45 minutes or until dough has doubled in size.

Turn dough onto a floured surface, knead about 5 minutes or until smooth. Divide dough into 16 pieces, place piece of chocolate into each piece of dough and knead into balls. Place balls 8cm apart onto oiled oven trays, stand in warm place about 10 minutes or until buns have risen.

Meanwhile, preheat oven to hot.

Place flour paste for crosses in piping bag fitted with small plain tube, pipe crosses on buns.

Bake buns in hot oven about 20 minutes or until well browned. Turn buns onto wire rack, brush tops with hot glaze; cool on wire rack.

To make the flour paste for crosses, combine flour and sugar in bowl. Gradually blend in enough of the water to form a smooth paste.

To make the glaze, combine ingredients in small saucepan; stir over heat, without boiling, until sugar and gelatine are dissolved.

Garlic cookies u must be 'avin a laugh........yuuk

Oh wow they seem all good! I'm going to try them all!!! My dad will have a great weekend, yum yum yum!!


I'll post some later when I get home on Friday : )

Yum!! All these recipes really make my mouth water!!

I'll post recipes for Mexican delicious foods, just gotta translate the names of the ingredients.. will try to do it soon ^____^

Mexican? I can hardly wait
My Godmother's Mexican, I loved it all

Great Garmanma! For now I will put a very simplest recipe:

GRATED ENCHILADAS!!!!

You will need:

Corn Tortillas
Monterrey or Melt cheese
Red Enchilada Sauce (this one you can buy canned)
Cooked chicken meat
2 Sauce pan
Glass refractory (to put inside oven)
Oil

Directions

You must shred the chicken.
In the first sauce pan put a bit of oil and start heating
In the second sauce pan put the sauce and start heating as well.

First, Fry the tortilla in the oil for a bit, because we need to get it a bit hard so it doesn't get soggy and break in the next step with the sauce.
Next step is to soak the tortilla in the sauce very good, until is all covered in sauce.
After that, put the tortilla in the refractory, put as much chicken as you want in one edge of the tortilla and roll it up, place it in the corner of the refractory. (yes this is sticky part so wash your hands!!!)

Repeat this steps to make as many enchiladas you want and line them all up in the refractory one next to the other.

After there is no more space in refractory for enchiladas, add as much cheese as you like on top of them.

You can put a second layer of enchiladas on top of the ones you already made if your refractory is deep enough.

Dont forget to put cheese on top again!

Then heat oven a little bit and stick enchiladas in until cheese is grated. Now you have a delicious enchilada that looks like a lasagna!

When you want to serve, use spatula to put in a plate, you can top with shredded lettuce and cream or guacamole. Side dish can be mashed fried beans and rice.

It's excellent!! ENJOY :D!

Looks good I'll give it a try
My daughter wants to know if you know of a sweet dessert-type one. Some type of cinnamon stick? Churro or Charro ?

Hi there!

I know that Churros are basically some sort of dough that is to be deep fried in oil, once they take it out of the oil and drain it a bit they roll it in brown sugar and powder cinammon that sticks to the churro... Sometimes they can sell churros with vanilla, burnt milk or chocolate filling but to tell you the truth I've never prepared any of these and don't know how to make the dough.. We usually buy them from little stands on Fairs and other places

My grandmom know a lot about mexican sweets and pastries, but I don't remember that she has made churros before, maybe I can ask her and see if she knows though.. sorry! : (

Mmmmmm it's making me hungry just reading this thread!
Some great recipes here I will have to give them a try.
I think my favourite one is the toast, you can have it any time of day,
you can pu almost any topping on it and it's simple to do.

" Wings To Die For"

Buy 10 lbs tyson drummettes wally world

One large container of peanut oil

Deep fat frier

Add 6-10 at a time and cook for 10 minutes

Put in a large pot till you have 30-40

Cover with sweet babyrays and sprinkle with hot sauce to taste, add a little water

Cover pot and shake, simmer for 30 minutes, shaking every 5-10 minutes

BBQ Candied Chicken


INGREDIENTS...

4 Large Chicken Breasts

Pespi Cola (2 liter bottle)

4 Garlic Cloves

Tsp. Onion Powder

Tsp. Italian Seasoning

Tsp. Bacon Bits

6 Drops of Hot Sauce


PROCEDURE...

Open the 2 liter bottle of Pespi Cola (not coke-a-cola or any other cola) and let in stay in the refrigerator, without the cap on. You want all the gas to leave. Two days should do it. Then pour the Pespi into 2 plastic containers, both with lids. Put both containers into the freezer until frozen. This will separate the sugar from the soda. This thick soda is what you want. Remove the frozen containers and cut the sugar parts from both, then either throw away the soda part or drink it...

Then you buy your chicken. (always use fresh chicken)

Use a 2 gallon zip-lock bag, for marninating the chicken and all the other ingredients. ( only use one of the sugar parts for marninating, the other is used when grilling)

Let it marninate for 4 hours in the refrigerator.

When ready...

Heat your grill to 400 dergree's (spray oil on cold grill so chicken won't stick as much)

Cook to taste...

ENJOY

(don't know how many calories and fat it has, but who cares, it's good)

Poppy

Garlic Bread...(the real deal)

Ingredients:

Italian or French bread

1 or 2 cloves of garlic

Soft butter

Light Oil

...................................................
Procedure:

Cut bread long ways in the middle

Smear butter on bread lightly

Spray oil on bread also lightly

Toast on grill or in the oven, until brown

rub garlic on bread...cut both ends of each clove...(this is alot better than using garlic powder)

cut bread into pieces and serve hot

Enjoy...

Poppy

Ok, here's a calorie filled cracker for you.

m0le's Blueberry Muffin Sundae

You will need:

Blueberry muffins (one per person)
Double cream
Vanilla ice cream

Break third of the muffin into a sundae glass (or a large wine glass)
Add one scoop of ice cream
Break another third of muffin over that
Add a second scoop of ice cream
Whisk the double cream to thicken it slightly and pour over the top
Decorate the top by placing the rest of the muffin into the cream

Then eat.

Simple but delicious!

It is always very good to know about new recipes of food. Eating meal is one of my favorite things to do in a day. There are a lot of websites which will taught you more about your recipe.

Albert



Mod Edit: Edited to remove commercial link.

WOW!
Really great reps!Thanks,for sharin...Oh,and uh if any of you get a chance you could post a rep if you know of that doesn't need the oven or stove.
I'm asking cause well WHEW its kinda hard finding a rep without a stove,oven,and try to do less irgn.
You just wanna go: [because it'd be really hard too find that I know of.]

Here's a backwoods artery clogger for ya. Sounds bad but its awesome. and about as simple as can be, just takes forever to do the potatoes.

~12 potatoes
2 lbs ground hamburger meat
12 eggs
Vegetable Oil
Ketchup or Cheese optional

Peel and slice the potatoes.
Cover the skillet bottom (better to use an electric skillet) with veggie oil, not too much just enough to keep them from burning.
Fry the potatoes until they're soft, Cover them and turn frequently for best results
Brown the hamburger
Beat the eggs until its just one yellow goopy mess, like you're making scrambled eggs.
Drain the grease from the potatoes and meat
Put the meat in with the potatoes and pour the eggs on top. Cover and turn until the eggs aren't runny anymore.
Dish it out, douse with ketchup or cover with some shredded cheese whatever is your preference.
Should be done at about 300 degrees
Serves about 6 hungry people.

Ravioli

The pasta

~150g of 00 flour (its important that it is real '00' grade flour)
1 egg
1 egg yolk (if you can get really fresh eggs from the butchers, rather than the supermarket then you will get nice yellow pasta)
Bit of olive oil
Bit of salt


The Filling

A chicken breast
Some mozzarella
Couple of basil leaves (the most important bit, its just crappy bland chicken ravioli without it)
An egg yolk
A clove of garlic
Salt and pepper
If you like, a shallot (little one)


Method

To make the pasta: First of all, ensure that your work surface is clean and dry (this bit is a lot like making bread dough). Dump your flour in a big mound, make a hole into the middle and put your eggs (and olive oil if using), add the salt. The next bit is a lot like making cement, the trick is to grab a fork and mix up your eggs/oil in their flour well, you want to gradually pull in and mix in more of the surrounding flour. If all goes to plan none of the liquid will escape from the flour well and at some part you will want to start using your hands to bring in the rest of the flour to the dough.

When you have your dough (if it is too sticky add a bit more flour etc, just like you would with bread dough) knead it for a few minutes then wrap it in cling film and bung it in the fridge. You can keep the dough for a couple of days like this.

To make the mousse: Cut up the chicken and fry until cooked, bung it in a food processor. If you are using a shallot fry that and the clove of garlic, and put into the food processor with the chicken. Add the other filling ingredients and blitz untill you have a smooth paste. Set aside while you roll the pasta.

To roll out the dough: If you use a rolling pin or pasta machine the method is the same (as is the end result) its just easier for ham fisted idiots like me to use a pasta machine. Roll your pasta out to around the 2nd thickest setting on the pasta machine (about 12 inches by 5 inches if you are using a rolling pin), then fold the pasta in half and roll in a perpendicular direction until you have another 12 x 5 sheet of pasta. You want to repeat this rolling and folding process 6 or 7 times until your pasta starts to feel silky and smooth.

Then all you have to do is roll it out (2nd thinnest setting on a pasta machine, as thin as you can with a rolling pin). I use a cookie / scone cutter to cut out my ravioli shapes. In half of the cutouts plonk a large teaspoon of the mousse, brush round the edge of the empty ravioli half with egg or milk and stick the two halves together. Drop the ravioli into vigorously boiling water for 3 mins (perhaps a little longer if you used a rolling pin and the pasta is thicker), then remove and eat immediately

If you want to change the filling you can swap the mozzarella and basil for parmesan.

If you have ever made your own bread, the first time you make pasta you will be amazed at just how much easier making pasta is, and just how much better fresh pasta tastes than the dried shop bought stuff