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Author Topic: Quinnqueens Recipes At a Glance  (Read 13757 times)

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Re: The Art of Cooking
« Reply #30 on: December 03, 2013, 04:16:08 pm »
Rainbow Salad




 INGREDIENTS


 1 (3 ounce) package black cherry flavored gelatin mix
 1 (3 ounce) package cherry flavored gelatin
 1 (3 ounce) package lime flavored gelatin mix
 1 (3 ounce) package lemon flavored gelatin
 1 (3 ounce) package orange flavored gelatin mix
 1 (3 ounce) package orange-pineapple flavored gelatin
 1 (3 ounce) package strawberry flavored gelatin
 9 cups boiling water
 1 1/2 cups evaporated milk


 DIRECTIONS
 In separate bowls mix the black cherry, lime, orange and strawberry flavored gelatins with 1-1/2 cups boiling water and let each cool to room temperature.
 In separate bowls, prepare the cherry, lemon and orange-pineapple flavored gelatins with 1 cup boiling water and add 1/2 cup evaporated milk when each cools to room temperature.
 Add the room temperature black cherry flavored gelatin to a 13x9 inch pan and refrigerate until chilled. Follow with a layer of the cherry flavor, lime flavor, lemon flavor, orange flavor, orange-pineapple flavor and strawberry flavor, allowing each layer to cool before adding the next.
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Re: The Art of Cooking
« Reply #31 on: December 03, 2013, 04:21:30 pm »
Red Wine Deviled Sausages on potato mash



 Ingredients:


 2x 6pack or 1x big pack of sausages
 Brown onion
 Red onion
 Potatoes
 Brown sugar
 Cheap red wine
 A can of Watties Deviled Sausages sauce (easy as!)

 Optional:
 Mushrooms, frozen veges/peas/corn
 Nice steamed/boiled veges side etc
 Parsley or coriander for garnish

 Red Wine Deviled Sausages:
 1. Cook off the sausages in a pan with a bit of oil, there isn't much cooking once the sauce is done so make sure they are cooked to the core. Once cooked, take out of pan and cut into smaller pieces.
 2. Dice up onions and brown them off in the pan with a bit of oil. Once they brown a bit add a few splashes of red wine, about half a cup I'd say. Too much might kill it. Let it cook briefly.
 3. Re-add the cooked sausage pieces to the pan, empty one can of Watties Deviled Sausages sauce. Add a table spoon of brown sugar to counter the taste of the red wine just a bit. Let it simmer on low heat for another 5 mins and stir the sausages around a bit. They're done!
 4. Optional garnish with some chopped up fresh parsley or coriander for pro look.

 Mashed Potatoes:
 1. Pretty self explanatory, wash, peel and clean potatoes. Cut into smaller pieces for easy cooking. Bring a pot of water up to boil add potatoes, takes about 15mins to cook if the pieces are relatively small, just check by getting a fork and poking through a piece.
 2. Drain water once they are cooked, add milk, butter, salt to taste (more milk = more creamier, but not heaps). Using a fork or masher mash away. Chunky or smooth style up to you!

 Serving:
 Red wine deviled sausages served on top of a bed of generous mashed potatoes, mmm... don't forget to scull the rest of the wine after.

 Variations:
 Curried sausages - replace red wine ingredient with mild curry powder. If handy, add a couple of splashes of worcestershire sauce and/or tomato relish.
 Sausages w/vegies - finding it hard to do your 5+ a day? Add frozen vegies mix to the dish or even better a mixture of freshly cut chunky vegies such as cauliflower, broccoli!
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Re: The Art of Cooking
« Reply #32 on: December 03, 2013, 04:32:16 pm »
heart healthy recipes:






http://www.realsimple.com/food-recipes/recipe-collections-favorites/healthy-meals/50-best-heart-healthy-recipes-00000000050447/index.html










Ingredients
1 teaspoon olive oil
1 1/4 pounds skinless salmon fillet, cut into 4 pieces
kosher salt and black pepper
1/2 head bok choy, thinly sliced (about 6 cups)
1 red apple, cut into bite-size pieces
4 scallions, thinly sliced
1/3 cup plain low-fat yogurt
2 tablespoons fresh lemon juice


Directions
1.Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 3 to 4 minutes per side.
2.Meanwhile, in a medium bowl, toss the bok choy, apple, and scallions with the yogurt, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the salmon.
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Re: The Art of Cooking
« Reply #33 on: December 03, 2013, 04:37:15 pm »
Heart healthy stuff:



Spiced Chicken Salad










Ingredients
1 small red onion, half coarsely chopped and half sliced
2 cloves garlic
2 teaspoons garam masala or curry powder
3/4 cup low-fat Greek yogurt
1/4 cup plus 2 tablespoons red wine vinegar
kosher salt and black pepper
1 pound boneless, skinless chicken breasts (2 to 3)
2 tablespoons olive oil
1 large head romaine lettuce, torn
1 15.5-ounce can chickpeas, rinsed
1/4 cup sliced dried apricots
1 plum, pitted and thinly sliced


Directions
1.In a blender, puree the chopped onion and the garlic with the garam masala, ½ cup of the yogurt, ¼ cup of the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to a medium bowl, add the chicken, and turn to coat. Let marinate in the refrigerator for at least 1 hour and up to 1 day.
2.Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Shake the excess marinade off the chicken. Cook the chicken until browned and cooked through, 6 to 7 minutes per side. Let rest for 5 minutes before slicing.
3.Meanwhile, in a large bowl, whisk together the remaining ¼ cup of yogurt, 2 tablespoons of vinegar, and 1 tablespoon of oil with 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, chickpeas, and sliced onion and toss to combine. Top with the chicken, apricots, and plum.
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Re: The Art of Cooking
« Reply #34 on: December 03, 2013, 08:03:47 pm »
Quote from: Clay Death on December 03, 2013, 04:37:15 pm
Heart healthy stuff:



Spiced Chicken Salad










Ingredients
1 small red onion, half coarsely chopped and half sliced
2 cloves garlic
2 teaspoons garam masala or curry powder
3/4 cup low-fat Greek yogurt
1/4 cup plus 2 tablespoons red wine vinegar
kosher salt and black pepper
1 pound boneless, skinless chicken breasts (2 to 3)
2 tablespoons olive oil
1 large head romaine lettuce, torn
1 15.5-ounce can chickpeas, rinsed
1/4 cup sliced dried apricots
1 plum, pitted and thinly sliced


Directions
1.In a blender, puree the chopped onion and the garlic with the garam masala, ½ cup of the yogurt, ¼ cup of the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to a medium bowl, add the chicken, and turn to coat. Let marinate in the refrigerator for at least 1 hour and up to 1 day.
2.Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Shake the excess marinade off the chicken. Cook the chicken until browned and cooked through, 6 to 7 minutes per side. Let rest for 5 minutes before slicing.
3.Meanwhile, in a large bowl, whisk together the remaining ¼ cup of yogurt, 2 tablespoons of vinegar, and 1 tablespoon of oil with 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, chickpeas, and sliced onion and toss to combine. Top with the chicken, apricots, and plum.


Oh my. That looks so good. I need more than a few ingredients, but it's doable.
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Re: The Art of Cooking
« Reply #35 on: December 03, 2013, 09:12:49 pm »
i am just now getting back from Hollywood casino.



I had a tremendous seafood feast there.



now I am so stuffed.


 ;D ;D
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Re: The Art of Cooking
« Reply #36 on: December 04, 2013, 04:21:57 am »
Quote from: Clay Death on December 03, 2013, 09:12:49 pm
i am just now getting back from Hollywood casino.



I had a tremendous seafood feast there.



now I am so stuffed.


 ;D ;D


When I was in SF I ate so much seafood! My favorite kind of food!
Not a lot of seafood in London. Really miss it. In Norway and Italia we eat a lot more of it.
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Re: The Art of Cooking
« Reply #37 on: December 04, 2013, 07:55:35 am »
you sound like quite a traveler Embla.

you have been to so many places.


I am here on the gulf coast. seafood is supreme around here. it is a huge part of the culture here.
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Re: The Art of Cooking
« Reply #38 on: December 04, 2013, 08:53:41 am »
Quote from: Clay Death on December 04, 2013, 07:55:35 am
you sound like quite a traveler Embla.

you have been to so many places.


I am here on the gulf coast. seafood is supreme around here. it is a huge part of the culture here.

I have been to all the continents exept australia.
The problem is that I have eaten so much nice food that can't be done in another countries. F.ex I haven't found same indian food I had in India. Not the same fish I had in north Africa. Italian food I know best since I am half italian, and it is not possible to find the cheeses and quality of veg here in London.

You are so lucky to live in a place where you eat a lot of seafood! I envy you! Is it like creol kitchen? I had crabs in SF with that taste, and it was delicious!
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Re: The Art of Cooking
« Reply #39 on: December 07, 2013, 09:16:11 am »
Quote from: Embla on December 04, 2013, 08:53:41 am
Quote from: Clay Death on December 04, 2013, 07:55:35 am
you sound like quite a traveler Embla.

you have been to so many places.


I am here on the gulf coast. seafood is supreme around here. it is a huge part of the culture here.

I have been to all the continents exept australia.
The problem is that I have eaten so much nice food that can't be done in another countries. F.ex I haven't found same indian food I had in India. Not the same fish I had in north Africa. Italian food I know best since I am half italian, and it is not possible to find the cheeses and quality of veg here in London.

You are so lucky to live in a place where you eat a lot of seafood! I envy you! Is it like creol kitchen? I had crabs in SF with that taste, and it was delicious!





what part of india did you visit?



creole culture has ties to Louisiana right next door from here.


creole culture has had a significant impact on food. creole kitchens can be found everywhere in Louisiana  and even here on the gulf coast.
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Re: The Art of Cooking
« Reply #40 on: December 08, 2013, 09:21:52 am »
Quote from: Clay Death on December 07, 2013, 09:16:11 am
Quote from: Embla on December 04, 2013, 08:53:41 am
Quote from: Clay Death on December 04, 2013, 07:55:35 am
you sound like quite a traveler Embla.

you have been to so many places.


I am here on the gulf coast. seafood is supreme around here. it is a huge part of the culture here.

I have been to all the continents exept australia.
The problem is that I have eaten so much nice food that can't be done in another countries. F.ex I haven't found same indian food I had in India. Not the same fish I had in north Africa. Italian food I know best since I am half italian, and it is not possible to find the cheeses and quality of veg here in London.

You are so lucky to live in a place where you eat a lot of seafood! I envy you! Is it like creol kitchen? I had crabs in SF with that taste, and it was delicious!





what part of india did you visit?



creole culture has ties to Louisiana right next door from here.


creole culture has had a significant impact on food. creole kitchens can be found everywhere in Louisiana  and even here on the gulf coast.


I went to the Himalayas, Delhi, Bombay, Calcutta, Bangalore, Goa, South. Many places. Spent all together more than a year there.
So many places I want to go!
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Re: The Art of Cooking
« Reply #41 on: December 08, 2013, 05:24:36 pm »
Quote from: Clay Death on December 02, 2013, 07:55:06 pm
Pumpkin Butter Cake






This is so YUM. I wants it!
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Re: The Art of Cooking
« Reply #42 on: December 08, 2013, 05:28:43 pm »
Quote from: Clay Death on December 02, 2013, 08:33:47 pm
Slow cooked leg of lamb:






Slow-cooked Leg of Lamb with Garlic, Lemon & Rosemary (in the CrockPot!)

1 leg of lamb (that will fit in your CrockPot – if not, get the butcher to cut off the shank end) – with or without bone

1 lemon
 4-5 garlic cloves, sliced or crushed
 1 Tbsp. fresh rosemary, chopped
 1 Tbsp. olive oil
 1 tsp. coarse salt
 1 tsp. freshly ground black pepper

some wine, chicken or beef stock, tomato juice or water

On a chopping board, pat your lamb dry with paper towels. Finely grate about half the zest off the lemon and grind into a paste with the garlic, rosemary, oil, salt and pepper using a mortar and pestle. Rub the paste all over the lamb. If you like, let it sit on the countertop for half an hour or so, or refrigerate for a few hours or overnight.

Put it into the CrockPot. Add about half a cup of liquid. Squeeze the juice of the lemon overtop too. Cover and cook on low for 6-8 hours.



http://dinnerwithjulie.com/2009/04/06/slow-cooked-leg-of-lamb-with-garlic-lemon-and-rosemary-and-lemon-potatoes-with-garlic-oregano/



I like this one. I think I'll make it very soon. Thank you!

herc, you don't cook and yet you are the one posting all the recipes like a mad chef! lol but it's so sweet.
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Re: The Art of Cooking
« Reply #43 on: December 08, 2013, 05:30:55 pm »
Quote from: Clay Death on December 03, 2013, 04:37:15 pm
Heart healthy stuff:



Spiced Chicken Salad










Ingredients
1 small red onion, half coarsely chopped and half sliced
2 cloves garlic
2 teaspoons garam masala or curry powder
3/4 cup low-fat Greek yogurt
1/4 cup plus 2 tablespoons red wine vinegar
kosher salt and black pepper
1 pound boneless, skinless chicken breasts (2 to 3)
2 tablespoons olive oil
1 large head romaine lettuce, torn
1 15.5-ounce can chickpeas, rinsed
1/4 cup sliced dried apricots
1 plum, pitted and thinly sliced


Directions
1.In a blender, puree the chopped onion and the garlic with the garam masala, ½ cup of the yogurt, ¼ cup of the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to a medium bowl, add the chicken, and turn to coat. Let marinate in the refrigerator for at least 1 hour and up to 1 day.
2.Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Shake the excess marinade off the chicken. Cook the chicken until browned and cooked through, 6 to 7 minutes per side. Let rest for 5 minutes before slicing.
3.Meanwhile, in a large bowl, whisk together the remaining ¼ cup of yogurt, 2 tablespoons of vinegar, and 1 tablespoon of oil with 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, chickpeas, and sliced onion and toss to combine. Top with the chicken, apricots, and plum.


I also like this one. So good.
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Re: The Art of Cooking
« Reply #44 on: December 08, 2013, 05:43:26 pm »
Quote from: Embla on December 08, 2013, 09:21:52 am
Quote from: Clay Death on December 07, 2013, 09:16:11 am
Quote from: Embla on December 04, 2013, 08:53:41 am
Quote from: Clay Death on December 04, 2013, 07:55:35 am
you sound like quite a traveler Embla.

you have been to so many places.


I am here on the gulf coast. seafood is supreme around here. it is a huge part of the culture here.

I have been to all the continents exept australia.
The problem is that I have eaten so much nice food that can't be done in another countries. F.ex I haven't found same indian food I had in India. Not the same fish I had in north Africa. Italian food I know best since I am half italian, and it is not possible to find the cheeses and quality of veg here in London.

You are so lucky to live in a place where you eat a lot of seafood! I envy you! Is it like creol kitchen? I had crabs in SF with that taste, and it was delicious!





what part of india did you visit?



creole culture has ties to Louisiana right next door from here.


creole culture has had a significant impact on food. creole kitchens can be found everywhere in Louisiana  and even here on the gulf coast.


I went to the Himalayas, Delhi, Bombay, Calcutta, Bangalore, Goa, South. Many places. Spent all together more than a year there.
So many places I want to go!



wow embla. you really get around.


I have not been to Goa. Goa's history goes back around 20,000-30,000 years.

Sumerians inhabited Goa around 2200 BC.
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