Posted by admin on 3rd February 2010
Posted by : BenLoka
Part 3 of 4 Hare Krishna Vegetarian Cooking Mediterranean Stir Fry & Salad 1. Intro, White Rice & Chili http://www.youtube.com/watch?v=Bypmi9hyqvU 2. Chili & Rainbow Rice http://www.youtube.com/watch?v=WNwsAGlu-Zs&locale=en_US&persist_locale=1 3. Mediterranean Stir Fry & Salad http://www.youtube.com/watch?v=BxUMQAB13jo&locale=en_US&persist_locale=1 4. Offering food to Krishna http://www.youtube.com/watch?v=PKizlwGPVSE For the Chili you will need: • Chopped Tomatoes • Kidney Beans • New …
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Posted by admin on 3rd February 2010
2 c French or Italian bread; -preferably day old -cut in 2 inch cubes 1 T Olive oil 1 c English cucumber -in 1/2 inch cubes 1/3 c Red pepper; 1/2 inch pieces 1/2 c Green onions; thinly sliced 4 c Parsley leaves -coarsely chopped 2 md Tomatoes; cut in 1/2 ” cubes ———————————-DRESSING———————————- 2 T Lemon juice 3/4 ts -Salt 1 lg Garlic cloves;finely chopped 1/2 ts -pepper, black, ground 1 ts Cinnamon, ground 1/4 ts Allspice, ground 9 T Olive oil; extra virgin “”NOTE: After a couple of hours, the croutons will start to absorb the dressing. Some people like this; others (including the reviewer for Toronto Life!) do not. Time the addition of the croutons to suit your taste.” Preheat oven to 350F. Spread the bread cubes on a large baking sheet & toss with the oil. Bake in the preheated oven until golden brown, turning them every few minutes. They will take 10 to 20 minutes, depending on how fresh the bread is. Assemble the cucumber, peppers, green onion and parsley in a large bowl; leave out the tomatoes for now. Prepare the dressing: Stir the lemon juice, salt and garlic together until the salt dissolves. Add the pepper, cinnamon and allspice, then slowly beat in the olive oil. (May be prepared up to 12 hours ahead to this point.) Place the cut up tomatoes on top of the other vegetables. Pour on the dressing and toss well; add the croutons and toss again (see note).
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Life is like a dogsled team. If you ain the lead dog, the scenery never changes. — Lewis Grizzard
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Posted by admin on 3rd February 2010
Creamy Taco Dip
1 pound ground beef
2 pounds Velveeta cheese
1 can Ro*Tel tomatoes (or substitute salsa)
1 can mushroom soup
1 can evaporated milk
1 small can green chiles
1 can Ranch style beans
1 pound tomatoes
Cook and season ground beef.
In a very large pot heat all of the ingredients together.
This makes a huge amount.
Any sufficiently advanced technology is indistinguishable from magic. — Arthur C. Clarke
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Posted by admin on 3rd February 2010
Lemon Extract
Thinly peel 1 lemon with a vegetable peeler. Be sure you do not include any of the white part. Dice the peel and combine with 1/4 cup water and 1/2 cup vodka. Pour Lemon Extract into a clean glass jar and set aside to steep for at least 3 days. Store it anywhere, and it will keep for up to one year.
A sense of humor is a major defense against minor troubles. — Mignon McLaughlin
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Posted by admin on 3rd February 2010
Kettle Korn
Submitted to recipegoldmine.com by Sandy
Notes: You have seen this tasty pop corn snack in stores, and sold just about everywhere. You can make this inexpensively at home.
3 tablespoon granulated sugar
1 teaspoon salt
1/4 cup safflower oil
1 cup raw popcorn
1 tablespoon corn syrup
8 quarts heavy gauge pot/lid
Process granulated sugar and salt in a mini food processor for 60 - 90 seconds.
Using a large heavy gage pot with lid place on stove and preheat on medium high. Pour Safflower oil in pot and heat oil for about 1 minute. Pour corn into hot oil. Heat corn with oil for about 30 seconds, add corn syrup to hot oil and pop corn that has not yet popped. Stir corn mixture to mix corn syrup into the oil. Place lid on pot. The corn should be starting to pop shortly. Shake pot constantly while cooking. When the popcorn starts to pop and has a layer of popped corn covering the raw corn very quickly pour the salt and sugar mixture in to the pop corn that is popping. This needs to be timed right, and quickly done. A few kernels may fly out. A glass lid is a big help. During the cooking process you must be constantly shaking the pot. When the corn has slowed the process of popping, quickly remove the pot from the stove and pour into a large bowl. Its better if some has not popped so the rest will not burn with the sugar content.
We shall not fail or falter we shall not weaken or tire…Give us the tools and we will finish the job. — Sir Winston Churchill
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