1 lb. hamburger
1 tbsp. oregano
1 tbsp. dried basil
1 tsp salt
2 cups tomatoes
1-12 oz. can tomato paste

Brown the hamburger and drain it, then add the next 5 ingredients. Simmer uncovered for 30 minutes, stirring occasionally.

Cook 6 slices of lasagne noodles in salted water, drain.

3 cups Ricotta or cottage cheese
1/2 cup grated parmesan cheese
2 tbsp. dried parsley
2 beaten eggs
1 tsp. salt
1/2 tsp pepper

1 lb. Mozarella cheese

Combine the above ingredients, except the mozarella. Coat the bottom of your 13x9x2" pan with some of the meat sauce to prevent sticking. Place 3 noodles on top of that, cover with the half of your ricotta, then half of the meat sauce, then half of your mozarella. Repeat those layers. Bake at 375f for 30 minutes. Let it rest for 10 minutes before serving. If there is any left at all it will be even better the next day. I usually double this recipe so there will be left-overs

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*Allez Maurice!*
*Change The Rules*Live In Your Way*

1 kilo pork picnic or side bacon belly cut into cubes
1 cup white vinegar
1 garlic head finely chopped
1 medium size red onion finely chopped (optional)
3 pcs. bay leaves
½ cup soy sauce
1 cup water
1 teaspoon peppercorn
3 tablespoons oil  

How to cook:

1.) In a deep frying pan or wok, brown pork in oil.
2.) Add vinegar, soysauce, portion of garlic and
    onion(optional), laurel, peppercorn and water.
3.)Cook uncovered and bring to boil.
4.)When it’s almost dry just add 1/2 cup of water.
5.)Cover and simmer until pork becomes tender.
6.)In another pan, saute remaining garlic and
   onion(optional) until golden-brown.
7.)Add pork and pour the rest of the sauce.
   Serve hot. Enjoy!

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Ang Akong Balay

4 table spoons butter  
4 (1-ounce) squares unsweetened chocolate  
2 cups sugar  
4 extra-large eggs  
2 cups sifted all-purpose flour  
2 teaspoons baking powder  
1/4 teaspoon salt  
1/2 cup chopped walnuts  
1 cup powdered sugar

In a large, heavy saucepan over low heat, melt butter and chocolate. Cook, stirring occasionally, until smooth; remove from heat. With a heavy wooden spoon, stir sugar into warm chocolate mixture. Stir in eggs, one at a time, beating well after each addition. Sift in flour, baking powder, and salt; stir until smooth. Stir in walnuts.  

NOTE: This will be a soft dough and must be refrigerated. It may be left in saucepan or transferred to a bowl. Either way, cover and refrigerate, preferably for 1 1/2 hours; dough may be refrigerated longer or overnight, if you wish.  

Preheat oven to 300 degrees. Adjust two racks to divide oven into thirds. Line cookie sheets with aluminum foil.  

In a small bowl, place powdered sugar. Sugar palms of your hands with some of the powdered sugar. Roll dough into 1 1/2-inch balls. Roll balls around in powdered sugar and place 2 inches apart onto prepared cookie sheets.  

Bake 20 to 22 minutes or until tops of cookies are barely semi-firm to touch. Reverse position of sheets top to bottom and front to back once during baking to ensure even baking. Remove from oven and cool on wire racks.  

DO NOT OVERBAKE - these should be slightly soft in the centers. (If you bake only one sheets at a time, bake high in oven.)  

Yields 2 1/2 dozen cookies.  

To make ahead: The cookies will keep in an airtight container for up to three days or in the freezer for up to two months. Sprinkle with fresh confectioners' sugar after thawing.

Source:  
Look here!  

Post edited at 10:15 am on Oct. 19, 2007 by OtentikStreet Brothe

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*Peace And Love:)
*To All The People In LiveWire:)

Ingredients pastry:
300g Soft Flour
170g Soft Butter
130g Caster Sugar
1 Egg, 1 Yolk
Pinch Of Salt
Ingredients sorbet:
500g Frozen Raspberries
400g Caster Sugar
1 Litre Of Water
1 Tbsp Glucose
Ingredients frangipan:
130g Caster Sugar
130g Margarine
3 Eggs
90g Ground Almonds
60g Soft Flour
Ingredients coulis:
350g Caster Sugar
100g Glucose
50ml Water
500g Frozen Raspberries
Ingedients for everything else:
apricot jam
flaked almonds
A small meringue ring

Order of work: Pastry --> Sorbet --> Frangipan --> Coulis

Method:

• Pastry
  Rub the butter in with the flour, salt and sugar, until it resembles breadcrumbs. Make a well in the middle and pour in the beaten egg and yolk. Gradually bind the flour in from the middle, until a paste is formed. Push together (do not overwork it!) and then wrap in cling film and place in the fridge to harden.
  
• Sorbet
  Boil half of the water with the sugar and glucose. Allow to cool slightly. Put the frozen Raspberries in a blender and blitz until its pulp. Add the rest of the cold water and raspberry pulp to the hot mix you just made. Stir for a while and then pass through a fine chinois to remove the pips of the raspberries. When its cold, pour into an ice cream machine and then when firmed transfer into a plastic container. Keep this in the freezer.
  
• Frangipan Filling And Assembly Of Tart
  To make the frangipan mixture cream the margarine with the sugar until pale and fluffy. Gradually add the egg then the flour and ground almonds. Set aside until needed. Get your frozen pasty mix out of the fridge and role out thinly. Line a 6-8inch flan ring with the pastry you just rolled out and then re-rest in the fridge. After about 5-10 minutes take it out and line the bottom of it with jam, but making sure you leave a gap around the edge of approx 1cm with no jam on. Pour the frangipan mixture on top of the jam filling the flan ring with three quarters of the mixture. Sprinkle with flaked almonds and bake at 180C for about 30-35 mins until golden on top. Once cooked de-mould and put to one side. Then get a saucepan and fill with about 3 inches of water, then get some apricot jam and add it to the water. Bring to the boil and then using a pastry brush, glaze the top of the tart with this hot apricot jam.
  
• Raspberry Coulis
  Place the water, sugar and glucose into a clean copper pan and boil until it just starts to change to an amber colour. Add in the frozen fruit and allow to come back to the boil, stirring it occasionally. Allow to cool slightly. Pass it through a conical strainer and then a fine chinois. Put into a container and into the fridge.
  
• Serving
  Get a hot piece of the tart on the plate and then put the meringue ring to one side of the plate. Get a ball of Sorbet and place neatly on top of the meringue base. Spoon the sauce on the side and serve.
  

And then your done really.. I'll post another tasty dish tomorrow!

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Now I don't care what they say, I'm in love with you
[heart]~shay~[heart] [25/11/2007]

Ingredients for cooking the salmon:
1 Salmon supreme
2 L water
25g salt
125g carrots
5 parsley stalks
150ml white wine vinegar
15 peppercorns
125g onions
Ingredients for stir-fry:
250g button mushrooms
250g beansprouts
250g onions
250g carrots
3 red chilli's
125g red peppers
125g green peppers
12g fresh ginger
15ml vegetable oil
20ml soya sauce
Ingredients for the beurre blanc:
300ml water
300ml white wine vinegar
125g shallots
The juice of 2 lemons
300ml double cream

Order of work: Preparing the salmon --> Preparing the stir fry --> Cooking the beurre blanc --> Cooking the salmon --> Cooking the stir fry.

Method:

• Preparing the salmon
  This bit is so, so simple that it doesn't even take hard work. Cut the carrots and onions into rough chunks of a medium size and put everything together in a large saucepan. Then put it on the stove and slowly bring to the boil. As it boils the flavours will all start to come together and it will make our salmon taste amazing when we come to cook it!
  
• Preparing the stir fry
  Get a large tray out, we will need this to put all our ingredients on. If you don't have use a plate, or improvise! Slice the mushrooms up but make sure that the carrots, onions, peppers and chilli's are cut up into baton shapes. Finely chop the fresh ginger. Put all this stuff on the tray and then keep in the fridge until we need to use it.
  
• Cooking the beurre blanc
  This is just a simple creamy lemon sauce. Its meant to have butter in it I think, however, when I learnt how to make it I was told not to include butter. Simply put the water, vinegar and lemon juice in a saucepan and bring to the boil. Just before its about to boil finely chop the shallots and add them to the pan. Wait for it to come right up to the boil and then add all your cream. Now, to make this a good sauce you need to reduce it down, however, you don't want to make it too thick as its meant to be a runny sauce. After you've reduced it down for about 10 minutes it should be ready. Reduce means to boil a liquid so that the volume reduces. Reducing the volume of a sauce intensifies the flavor and body of the sauce. Once its done put it to one side for now.
  
• Cooking the salmon
  By now the mix you put on the stove earlier (for the salmon) should be boiling. Just simply drop the piece of salmon in the boiling water and it will start to cook straight away. For the best tasting salmon make sure you only cook it for about 3-4 minutes. While the salmon is cooking you can quickly do the last step. Make sure though once the salmon is cooked you only serve up the salmon, not the onions or carrots or anything in the juice.
  
• Cooking the stir fry
  Get all the vegetables we cut up from out of the fridge and using a wok heat some vegetable oil up in the bottom of it. Then slowly add everything and fry it in the hot oil for a few minutes. You want it to be hot, but still have a crunch to it! Once its almost done add the soya sauce in right at the end. It will flavour the vegetables. Flick it around for another minute or so and then it will be done.
  
• Finishing the dish
  Serve the stir fry up onto the plate and then lay the cooked salmon on top of the stir fry. Then using a ladle, ladle the sauce around the edge of the whole dish. And then wham, you're done!!
  

Just something to remember; The recipe I've written is for 10 portions, so its up to you how you divide it up.

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Now I don't care what they say, I'm in love with you
[heart]~shay~[heart] [25/11/2007]

4 English muffins, split
1 ripe avocado, peeled, pitted and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse salt
1/4 cup chopped fresh basil  
Fresh Mozzarella Cheese, sliced thin
1/4 cup Parmesan cheese, grated
Fresh ground black pepper

Preheat broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven.

Top each muffing half with sliced avocados and tomatoes; lightly salt the tomatoes. Sprinkle chopped basil over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.

Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!

Makes 4 servings.

Post edited at 10:19 am on Oct. 19, 2007 by OtentikStreet Brothe

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*Peace And Love:)
*To All The People In LiveWire:)

(POTS DE CREME AU CITRON ET A LA VERVEINE)

Often used to make herb tea and liqueurs in Provence, the fragrant herb lemon verbena gives a nice lift to these rich, silky lemon custards. Look for fresh lemon verbena at farmers' markets and nurseries; dried lemon verbena can be found at specialty foods stores.

Serves 6.

ingredients
1 cup water
14 2- to 2 1/2-inch-long fresh or dried lemon verbena leaves (optional)
10 2 x 1/2-inch strips lemon peel (yellow part only)
6 tablespoons sugar
1 1/2 cups whipping cream
6 large egg yolks
1 teaspoon fresh lemon juice  

preparation
Preheat oven to 325°F. Combine first 3 ingredients in medium saucepan. Boil until mixture is reduced to 1/2 cup, about 4 minutes. Add sugar; simmer until mixture is reduced to 1/3 cup, about 3 minutes. Stir in cream. Whisk yolks to blend in medium bowl. Gradually whisk in hot cream mixture. Whisk in lemon juice.  
Strain custard through sieve into 4-cup measuring cup. Divide among six 2-cup ramekins or soufflé dishes. Cover ramekins with foil. Place ramekins in 13 x 9 x 2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of ramekins.  

Bake custards until just set, about 45 minutes. Remove pan from oven; let custards cool in water in pan. Transfer ramekins to refrigerator. Chill at least 4 hours or overnight. Serve chilled.  

Post edited at 10:20 am on Oct. 19, 2007 by OtentikStreet Brothe

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*Peace And Love:)
*To All The People In LiveWire:)

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Whoa, those look tasty!

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Thank you Jenny Colada♥  

Post edited at 10:10 am on Oct. 19, 2007 by OtentikStreet Brothe

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*Peace And Love:)
*To All The People In LiveWire:)

Garlic Roasted Pumpkin Seeds

Ingredients:
- 4 cups raw pumpkin seeds (you can get these at markets, but they're better if you've just gotten them from the pumpkins and rinsed them of the pulp)
- 2 large cloves garlic
- 2 tablespoons Worcestershire sauce (1, if you're sensitive to this taste)
- 1/4 cup vegetable oil
- sea salt
- 1/3 cup of margarine
- water
- dried herbs, to taste

Directions:
In a pot, boil a good bit of water with sea salt. Taste the water - it should be salty, but not sickeningly so. Somewhat like you'd taste if you were swimming in the ocean and got water in your mouth.

Put pumpkin seeds in water, and cook for a few minutes. This gives them a nice salty taste. Pour water off and leave seeds to dry slightly on a metal sheet. Depending on the conditions, this should take about an hour. Go do something else while they dry.

When you come back, mince the garlic finely (after removing the skin, okay?). In a saucepan, melt margarine over low temp, and combine with Worcestershire sauce, vegetable oil and garlic. Keep on very low temperature until the margarine has melted and is mixed with the oil and garlic, and DO NOT ALLOW to boil off or burn. This mixture should have a fluid (but not runny/watery) texture - it should NOT clump or be difficult to move. If it is, add a bit of vegetable oil and mix in. Wait for it to cool, but keep stirring it. If you don't, it may cool and clump.

Now gather up your dry, salty pumpkin seeds and put them in a plastic food bag, the kind with the zipper. Pour garlic-worcestershire-margarine mix over seeds, then zip the bag up and shake until the mixture thinly coats the seeds. Again, they should not form big clumps.
Spread coated seeds thinly over baking sheet. Sprinkle top with small amount of sea salt and dried herbs (thyme, rosemary, oregano are the kinds of tastes you're going for. I use all three, sparingly.).

Bake for 50 minutes to an hour at 135 degrees Celsius (275 degrees F, for you yanks!)

Take out and wait to cool, then eat or store in airtight containers.

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Rid yourself of doubt... Or should you?

3/4 cup hazelnuts, toasted, skins removed (or try using almonds, or your favorite nut!)
1 cup confectioners' sugar
1 stick plus 1 tablespoon unsalted butter, softened
1/4 teaspoon finely grated lemon zest
1/8 teaspoon salt
1 cup cake flour
1 tablespoon cocoa powder
3 ounces bittersweet chocolate, chopped (or milk chocolate, or white chocolate, or flavored chocolate, or even try it with jam!)

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Grind the nuts with confectioners’ sugar until powdery (do not make into a paste).

Blend together the butter, lemon zest, salt, and nut mixture in a large bowl with a spatula or spoon until creamy. Add the flour and cocoa powder, stirring until incorporated. Do not overwork the dough.

Roll level 1/2 teaspoons of dough into tiny balls and arrange 1-inch apart on the prepared baking sheets. Bake 1 sheet at a time until lightly crisped, about 12 minutes. Slide the parchment paper with the baked cookies onto a rack to cool.

In a microwave-safe bowl, melt the chocolate in the microwave.

Spoon a mound, about 1/8 teaspoon, of melted chocolate onto the flat side of a cookie then top with the flat side of another cookie to make a "sandwich". Repeat.

Plain cookies can be baked and cooled 1 week ahead and kept at room temperature in an airtight container. Fill when ready to serve.

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So when you're happy (Hurray!), or sad (Aw!),
Or frightened (Eeek!), or mad (Rats!)
An interjection starts a sentence right.

Place flour and salt in medium bowl; stir in yeast and 1 tablespoon of oil until a smooth, soft dough forms. Place dough on lightly floured surface.

To knead the dough, fold it in half toward you and press dough away from you with the heel of your hands. Give dough a quarter turn and continue folding, pushing, and turning until dough is stiff and elastic.

Shape dough into a bowl; place in a greased bowl. Cover with towel; let rise until doubled in bulk (about 40 minutes).

Press two fingertips about 1/2 inch into dough. Dough is ready if the indentations remain when your fingertips are removed.

Punch down dough. Knead dough as described above. Let dough stand five minutes.

Flatten dough into a circle on lightly floured circle. Roll out dough, starting at center and rolling to edges to form a circle.

Place pizza dough onto greased pizza pan. Stretch and pat dough out to edges of pan. Cover and let stand 15 minutes.

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*Peace And Love:)
*To All The People In LiveWire:)

Now that you know how easy it is to make your own pizza at home, you'll never want to call for pizza delivery again!


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*Peace And Love:)
*To All The People In LiveWire:)

This is a good way to get a quick easy lunch/dinner/snack in less than 15 minutes start to finish that actually has substance.

What you will need
Tuna (3 ounces for each melt, cans usually come in 6 and 12 oz)
Cheese slices (1 per melt)
Bread (1 slice per melt)
Mayonnaise or miracle whip (1-2 Tablespoons per 6oz depending on how wet/dry you prefer your tuna)

Preparation

Preheat oven to 350 degrees Fahrenheit

Mix the tuna with the mayo

Spread 3oz on each bread slice

Apply Tomato

Apply cheese slice

Bake in oven for 10 minutes

Enjoy.

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¡ɹnɥʇ ıɐɥ ɥo
Catacomb; remember to do that thing again on dec 4