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Post by angelwings13 on Oct 13, 2006 1:19:08 GMT
I do eat some meat, but I really don't like it. Never have. Scouse looks like something my hubby would love. He is a meat eater. Now I do love carrot cake or most desserts.
About the Scotch eggs, you said the eggs are cold inside. I wonder how they deep fried the meat around it. Or the American are making it wrong, lol...
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Post by Pinky on Oct 13, 2006 2:04:27 GMT
Stotch eggs ...........I do not know of anyone who makes them , you buy them , normally on the sausage roll pastry, quiche etc section the the store, they are a hard boiled egg , (shelled) then sausage meat and bread crumbs added on outside, they normally bought cold here as picnic snacks, and as for the scouse recipe , my mum still makes it , her recipe wil differ (like every household) will differ from that link, but its basically an Irish stew! or a hot pot, dunno what you have in USA similar but its a stew but done on top of on hob not in oven , and to be fair , It probably boiled away all the nutrients in the meat and veg , but may have been tasty , ( my late dad like his a day old , he threw it in a frying pan and heating it up frying it with other seasoning! even curry powder) as I said I dont eat meat But my mum stilll makes Scouse! ( her version of it ,)
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Post by lilyanne on Oct 31, 2006 10:45:20 GMT
Why have I only just noticed this thread?
We had the following a number of times during the summer. It's a strawberry version of tiramisu. Very quick to make and causes quite a wow reaction the first time.
Serves 4-6.
500g (2.5 cups) strawberries 250g (2 cups) raspberries 3 eggs large separated - RAW EGGS BEWARE 100g (1 cup) caster (Superfine) sugar 500g (1.75 cups) marscapone cheese 200 ml (1 scant cup) sweet dessert wine (I don't do sweet wine so I use madiera. If you don't drink fruit juice will do) 200g ( can't really do US equivalent - probably about 15-20) sponge finger biscuits
Halve or quarter strawberries (depending on size) mix with raspberries.
Beat egg yolks with sugar until smooth and creamy then beat in marscapone until blended.
Whisk egg whites until they form soft peaks and gently fold into the marscapone mixture.
Dip each biscuit quickly into the wine and lay in the base of a large (not too deep dish). Cover with a layer of marscapone cream. Then a layer of berries. Repeat once.
Put in fridge to chill for 3-4 hours.
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Post by angelwings13 on Nov 1, 2006 14:39:37 GMT
lilyanne, that sounds so good. Especially on a hot day.
Pinky your scouse is alot like our beef stew.
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Post by angelwings13 on Nov 21, 2006 16:06:23 GMT
here's a recipe for the easiest cheese pie there is... I make it all the time. I call it the lazy person's cheese pie, because you buy most of the stuff premade...
you need: 8 oz philadelphia cream cheese 1/2 cup of sugar 2 cups of Cool Whip 1/2 teaspoon of vanilla flavor 1- graham cracker pie crust (premade) 1- can of any kind of fruit pie filler (love to use blueberry or cherry)
mix with electric mixer the sugar, vanilla and softened cream cheese, until smooth.
Add the cool whip until very creamy and no lumps.
put into the pie crust and pour the fruit pie filler on top. Keep refrigerated. Alway make it one day before you want to use it.
Can't get an easier, lol... it taste so great
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Post by Pinky on Nov 22, 2006 0:56:11 GMT
anyone got any Ideas what I can do with a whole sea bass! I oven cooked it as instructed but it looked a bit grey (unlike the proper ones I have had) I ate most of it its the grey scales I don't like!
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Post by Pinky on Nov 22, 2006 1:01:46 GMT
I do eat some meat, but I really don't like it. Never have. Scouse looks like something my hubby would love. He is a meat eater. Now I do love carrot cake or most desserts. About the Scotch eggs, you said the eggs are cold inside. I wonder how they deep fried the meat around it. Or the American are making it wrong, lol... The Scottish deep fry everything , Chocolate and even Pizza lol yes they do!!!
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Post by angelwings13 on Nov 22, 2006 1:52:18 GMT
My sister in law is from Scotland. When she first moved to the USA, my brother was in the Navy so she lived with us.. She would fry pork chops and fry mash potatoes for breakfast..Now that took some time to get use too, lol....
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Post by delphine on Nov 22, 2006 10:49:07 GMT
anyone got any Ideas what I can do with a whole sea bass! I oven cooked it as instructed but it looked a bit grey (unlike the proper ones I have had) I ate most of it its the grey scales I don't like! Pan-Roasted Sea Bass with Lemon Fennel 2 (5 to 6-ounce) fillets of sea bass or other firm-fleshed white fish, with skin 4 teaspoons olive oil 2 teaspoons fresh lemon juice 1/4 teaspoon fennel seeds, chopped fine Preheat oven to 425*F (220*C). Rinse fillets and pat dry. Season fillets with salt and pepper. In a 9- to 10-inch cast-iron skillet (or non-stick skillet with handle wrapped in foil) heat 1 teaspoon oil over moderately high heat until hot but not smoking and sear fillets skin side down, pressing flat with a metal spatula to prevent curling, 2 minutes. Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through. While fish is roasting, in a small skillet whisk together remaining 3 teaspoons oil, lemon juice, fennel seeds, and salt and pepper to taste and heat over moderately low heat until hot but not smoking. Serve fillets skin sides up and spoon sauce over them. Good luck!
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Post by delphine on Nov 22, 2006 10:53:55 GMT
Pinky,here's another one:
1/2 cup California Walnuts, chopped 1 1/2 pound skinless seabass fillets, cut into 1-inch cubes 2 tablespoons cornstarch 2 large garlic cloves 3 cups asparagus, sliced 1/2 cup canned, fat free, reduced sodium chicken broth 3 tablespoons lemon juice Salt and pepper to taste 2 cups cooked brown rice
In dry skillet, toast walnuts over medium-high heat 1 to 2 minutes or until walnuts are slightly browned. Set aside. In medium bowl, coat sea bass with cornstarch. Coat non-stick skillet with cooking spray; add sea bass and sauté over medium-high heat, turning occasionally, about 5 minutes or until fish is golden brown and opaque throughout. Remove sea bass; set aside. Add garlic to skillet; sauté 10 seconds. Stir in asparagus, broth and lemon juice. Cover and cook 3 minutes. Return sea bass to skillet; cover and cook 1 minute. Remove from heat; stir in walnuts and season with salt and pepper. Spoon rice into serving bowls; top with sea bass mixture.
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Post by angelwings13 on Nov 22, 2006 13:47:00 GMT
Delphine, those sound so great, I love fish and eat alot of it.... Dank je for the recipes....
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Post by delphine on Nov 22, 2006 15:28:16 GMT
You're welcome
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Post by angelwings13 on Dec 19, 2006 14:44:44 GMT
Christmas
Holiday Fruitcake Recipe
1 C Water 1 C Sugar 4 Large eggs 3 C dried fruit 1 tsp. baking soda 1 tsp. salt 1 C Brown sugar Lemon juice, nuts 1 FULL bottle of your favorite whiskey
Sample the whiskey to check for quality. Take out a large bowl. Check the whiskey again to be sure that it is of the highest quality. Pour 1 level cup and drink. Repeat. Turn on the electric mixer; beat 1 C of butter in a large fluffy bowl. Add 1 tsp. sugar and beat again. Make sure the whiskey is still OK. Cry another cup. Turn off the mixer. Break two geggs and add to the bowl and chuck in the cup of dried fruit. Mix on the burner. If the fried fruit gets stuck in the beaters, pry it loose with a screwdriver. Sample the whiskey to check for toxisisticity. Next, sift 2 cups of salt. Or something. Who cares? Check the whiskey. Now sift the lemon juice and strain your nuts. Add one tablespoon of sugar or something...whatever you can find. Grease the oven. Turn on the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again. Go to bed. Who the he** likes fruit cake anyway???
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Post by delphine on Dec 19, 2006 23:27:08 GMT
I try-ed to make the cake..........or did I not?
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Post by angelwings13 on Dec 20, 2006 0:11:13 GMT
glad you enjoyed making this special cake, lol...
Something we all like, lol
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Post by angelwings13 on Dec 26, 2006 23:06:36 GMT
RECIPE FOR A HAPPY NEW YEAR
Take twelve whole months. Clean them thoroughly of all bitterness, hate, and jealousy. Make them just as fresh and clean as possible.
Now cut each month into twenty-eight, thirty, or thirty-one different parts, but don't make up the whole batch at once. Prepare it one day at a time out of these ingredients.
Mix well into each day one part of faith, one part of patience, one part of courage, and one part of work. Add to each day one part of hope, faithfulness, generosity, and kindness. Blend with one part prayer, one part meditation, and one good deed. Season the whole with a dash of good spirits, a sprinkle of fun, a pinch of play, and a cupfull of good humor.
Pour all of this into a vessel of love. Cook thouroughly over radient joy, garnish with a smile, and serve with quietness, unselfishness, and cheerfulness. You're bound to have a happy new year.
~Author Unknown~
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Post by delphine on Mar 17, 2007 15:16:04 GMT
For all the Irishman/woman: Irish Jig Dessert Ingredients : 2 tablespoons sugar 2 tablespoons whiskey 2 cups heavy whipping cream 1 teaspoon confectioner's sugar 1 cup coconut macaroons 1/2 teaspoon vanilla extract Preparation : Crush the macaroons and set aside. Be sure the whipping cream is thoroughly chilled, along with the bowl and beater attachments. Mix all ingredients other than the macaroons. Beat until stiff peaks are formed. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses. Sprinkle with additional macaroons. Serve .
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Post by angelwings13 on Mar 19, 2007 14:34:27 GMT
Delphine, this sounds so yummy... I love macaroons...
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Post by delphine on Mar 21, 2007 15:05:14 GMT
Angelic Strawberry Dessert Makes 8 servings Prep: 20 minutes Chill: 4 hours Ingredients 1-1/2 cups fat-free milk 1 4-serving-size package sugar-free instant vanilla pudding mix 1 teaspoon vanilla 1 cup fat-free dairy sour cream 1/2 of an 8-ounce container reduced-calorie frozen whipped dessert topping, thawed 1 teaspoon finely shredded orange peel 7 cups 1-inch angel food cake cubes (about 1/2 of an 8-inch purchased cake) 3 cups sliced strawberries 1 cup sliced strawberries
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Post by angelwings13 on Mar 21, 2007 17:54:12 GMT
WOW, Delphine a dessert that we can eat alot of, lol....
These are some of my favorite things in here.
I just gained 20 pounds looking at the picture, lol.....
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