Freeper Canteen ~Cooking Contest Come give us your favorites~Feb 16.2006

[mylife]

Very nice BL!

Olive oil and tomato, garlic...you got sauce.

I always add red pepper flakes but some dont like it. I like anchovie in there but some dont like it. Oh and I like to finish with a white wine when using sweet seafood

Its as fast to make a good fresh sauce as it is to warm the contents of a can.

Good job!

[I got the rope]

My wife just got the same recipe from her sister in Amarillo. That stuff is great!

[StarCMC]

Oh MY -- that looks delicious. What are the properties of Whey Low. By that I mean -- does it act like sugar -- browning and such? Would I be able to replace it with Splenda in the recipe?? (I don't have Whey Low -- I know where to get it, just don't have it)

[MS.BEHAVIN]

I'm glad you're back!
*HUG*
Ms.B

[BIGLOOK]

Just plowing through the week ......and waiting to hear VP Cheney on Fox. It was supposed to be a midnight EST 6 o'clock here) but is late, I guess.

Cheney didn't release news until all family members were notified. The MSM are a bunch of callous bastards.

Other than outraged, I'm fine.

[StarCMC]

I hadta print out 13 pictures for Squeezit that she needed for a report. Took for EVER!

[MS.BEHAVIN]

Ooooooo!
Very nice!
Thanks BL!
*HUG*
Ms.B

[MS.BEHAVIN]

I really want to thank you for all your help with this thread..
and for babysitting, and holding my hand..
Thank you...
Ms.B

[MeekMom]

Good evening everyone!

Welcome Troops!
I thank you for your courage. I thank you for your bravery!
Most of all I thank you for keeping me and mine safe here at home!
God bless you all eternally!

Woo Hoo!

[Fawnn]

I only sampled Splenda and haven't really worked with it. (Tried it; hated the taste.)

Whey Low acts just like sugar. I've used it to make toffee (the crunchy Health-bar style stuff), a quickie skillet-fried custard (that looks too ugly to picture online but tastes wonderful), etc. etc. I have several "soft drink" recipes I'll be putting online that are sweetened with a simple syrup made with Whey Low (1.something carb per tablespoon of simple syrup versus 12 carbs per T for sugar).

Whey Low has 1 effective carb per teaspoon. Very low glycemic index number (that I don't recall offhand).

That what you wanted to know? (I have an article about it at http://www.cookingwithpam.com/sugarfree/ and Whey Low has a pretty good FAQ page on their site.)

[Trillian]

My very own meatloaf recipe. I typed this out today and entered it in a taste of home recipe contest earlier :)

Trillian's Savory Meatloaf

Ingredients:
2 pounds of ground venison, or ground beef
1 cup of grated parmesan cheese
1 1/2 cups of fresh bread crumbs
4 large eggs
1 teaspoon of garlic salt
1 1.5 oz packet of dry onion soup/dip mix
1 medium zucchini, grated using a cheese grater
1 teaspoon salt
1/2 teaspoon pepper

2 cups of your favorite tomato sauce
1 large sweet onion cut into many thin wedges
1 cup of beef broth

1 1/2 cup of grated mozarella cheese

Directions:
Heat oven to 400 F.
In a large bowl mix first 9 ingredients together very well. Form into two meatloaves and place into two large bread loaf pans. Place onion wedges into all sides of the meatloaves and top each loaf with 1 cup of tomato sauce. Pour 1/2 cup of beef broth on the sides of both meatloaves. Place both pans on top of a durable baking sheet (to prevent sauce from leaking to bottom of oven) and cover with aluminum foil. Place into oven and bake for 1 1/4 hours or until desired doneness. Put 3/4 cup of mozarella cheese onto each meatloaf and bake for 6-8 minutes more until cheese is melted.

Let stand 10 minutes before cutting each into 8 slices.

Serves 8-16

I always make two meatloaves because I like to cut the second loaf into squares and use in a spaghetti and tomato sauce recipe the next day. Both recipes are always a hit with the whole family.

[luvie]

I have ceased being outraged by the Has-been Media. They are just so predictable. Anything to get GWB and Co. is their motto! I forgot to watch it.

[MeekMom]

oh man!
You're makin' my mouth water Xenalyte!
Excellent!
Thanks!

[BIGLOOK]

Don't know if you have fresh tuna up there but chunk tuna can be substituted for scallops and you got another great sauce.

I buy olive oil by the gallon. Costs about $18 .......better than buying 4 1/2 oz for $4. Use it for all fish dishes and salad dressings. Lot's of meat dishes too.

[TASMANIANRED]

Fabulous job, Schatzi.

Looking forward to cooking and sharing.

[StarCMC]

LOL!!! You're so funny!! You done GREAT!! (I knew you would)

[Jhohanna]

This is a special dessert that I made for Valentine's Day.



Jho's StrawberryMissU

3 pints of Fresh Red Strawberries - no green
1 cup sugar
3 tbsp aged balsamic vinegar (the older the better)
1 tsp vanilla
1/2 tsp of cinnamon
4 pkg Ladyfingers
3oz Fresh Espresso
2-3 cups of sweetened whipped cream - or 2 cans


Trim and slice all three pints of strawberries into a large bowl. Stir together the cinnamon and 2/3rds cup of sugar, then sprinkle over the strawberries. Stir together with vanilla and vinegar - combining well. Cover and let mascerate for 4-6 hours.

Make the espresso and while hot, dissolve the remaining 1/3 cup of sugar. Cool in refrigerator for 1/2 an hour prior to assembly.

In a glass pie pan, spread a little bit of the whipped cream on the bottom so the ladyfingers will sit safely. Dip half of the ladyfingers one by one in the espresso, then layer in the bottom of the pan. Don't let them soak but a second, or else they will fall apart.



Once a layer of ladyfingers is completed, spoon 1/2 of the strawberry mixture over the cookies, evening them out. Include any of the sauce as well.

Layer the top of the strawberry mixture completely with 1/2 of the remaining whipped cream. This is important for layering.

Place another layer of the espresso-soaked ladyfingers on top of the whipped cream. Repeat another layer of strawberries and whipped cream.

Refrigerate for at least 30 minutes prior to serving.

[StarCMC]

Yes - that's what I wanted to know! LOL

OK -- looks like I'm gonna have to take the plunge and get some. OH!! One more thing... it doesn't affect you like the sugar alcohols does it?? Ahem....

[Mrs.Nooseman]

Here is one of my favorite recipes.

Huehnerfrikassee

INGRIDIENCE

1 kg chicken

Salt

1 federation soup-green (vegetables like carrots and such)

1 onion

1 laurel leaf

1 cloves

25 g butter

30 g flour

175 g of pieces of asparagus canned

150 g mushrooms from the glass

4 tablespoon of white wine

1 tablespoon of lemon juice

1 teaspoon of sugar

2 egg yoke

Pepper

Worcester sauce

Preparation

Boil the chicken in 1 1/2 l of saltwater. Add the washed,peeled and diced vegetables to the water. Add the onion,laurel leaf and cloves. Cook for 1 hour. Take the chicken out of the broth and filter the broth. Save 1/2l for later. Then tear or cut chicken meat of the bones and throw away the skin and bones. Melt the butter in the pot and then add the flour while constantly stirring until it is a light yellow. Then gradually add the broth under stirring. Cook for 5 minutes. Add the meat asparagus and mushrooms and bring to a brief boil and remove from heat. Add the wine,lemon juice and sugar and the scrambled egg yoke is added after making sure that the sauce is no longer boiling and is cooling. Taste with salt, pepper, Worcester sauce and lemon juice. Serve with Rice!

Enjoy!!!

I tried to fix the translation as best as I could.Hope everyone understands this recipe.:)

[Jhohanna]

Talapia is one of the few fishies that is still really good for us - onot a lot of mercury or pollutants.

I wish Wahoo would come in season!!!