MR Chefs unite!!!

[Rip Rokken]

Sabrina has some great recipies....Here's one of mine that I'll share. I call it "Breakfast"

2 cups Honey Nut Cheerios*
1.5 cups skim milk

Combine Cheerios and milk in bowl. Serve chilled.

*May substitute for any cereal, depending on preference

The Rip Rokken version:

2 cups Sam's Choice "Extra Raisin" Raisin Bran
1.5 cups 1% milk

[Rip Rokken]

Cilantro is the leafy part
Think coriander is the seeds.

In Indian cooking, even the greenery is referred to as Coriander leaves.

[Rick]

Cilantro is the leafy part
Think coriander is the seeds.

In Indian cooking, even the greenery is referred to as Coriander leaves.

Interesting.

[Melissa]

Firefighter's breakfast:

1 BOX of any cereal
1 half gallon jug of milk
1 BIG bowl
*Might be eaten with a big serving spoon, so keep back 100 feet.

(Right Gayle? )

[Granny]

Sabrina has some great recipies....Here's one of mine that I'll share. I call it "Breakfast"

2 cups Honey Nut Cheerios*
1.5 cups skim milk

Combine Cheerios and milk in bowl. Serve chilled.

*May substitute for any cereal, depending on preference

Pretty funny----you stole that recipe from me....!!!!!!! I make that every morning.

[Shadowsong]

Cilantro is the leafy part
Think coriander is the seeds.

In Indian cooking, even the greenery is referred to as Coriander leaves.

Coriander is the plant
Usually the seed is referred to as coriander in cooking
The leaves are coriander leaves or cilantro

I guess there are a few views
but I've thought there was a dinstinction made.

Call it whatever you want
as long as you use the right part

Steve's Mom would most likely use the corander seed in her stuffing.


http://www.culinarycafe.com/Spices_Herbs/Coriander.html

http://www.uni-graz.at/~katzer/engl/Cori_sat.html

A Few Ideas to Get You Started
Coriander is not interchangable with cilantro, although they are from the same plant. Ground Coriander seed is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavor.

Trick with Cumin
Roast it first in a cast iron skillet
Mmmmm that really brings out the nutty flavor!!!!

Thats' the SECRET!

[G.I.Jim]

Other=

6 eggs
Peel of a lime

Stir eggs. Don't beat. Always stir clockwise. (We don't know why. We guess "it was always done that way".)

3 cans of sweetened condensed milk
2 cans evaporated milk

Alternately pour in cans of milk into the eggs. Remove lime peel and add:

1 bottle brandy or rum (liter or so)

Put on low heat and gently stir. Add:

1 oz. bitters.

Stir constantly over low heat (20-25 min.) till thickens. Strain and bottle. (Makes about 4 liter-size bottles. Refrigerate

Do you stir them clock-wise if you're in Australia? Just a thought!

[Pstburp]

Other=

6 eggs
Peel of a lime

Stir eggs. Don't beat. Always stir clockwise. (We don't know why. We guess "it was always done that way".)

3 cans of sweetened condensed milk
2 cans evaporated milk

Alternately pour in cans of milk into the eggs. Remove lime peel and add:

1 bottle brandy or rum (liter or so)

Put on low heat and gently stir. Add:

1 oz. bitters.

Stir constantly over low heat (20-25 min.) till thickens. Strain and bottle. (Makes about 4 liter-size bottles. Refrigerate

Do you stir them clock-wise if you're in Australia? Just a thought!

ha ha ...no..

[Pstburp]

Flan=

1 can condensed milk
4 eggs
2 Tblsp. water
2 Tblsp. sugar
1 tsp. vanilla

Beat eggs well and add milk. In small casserole (about 7 or 8 inches in diameter) mix sugar and water and cook over med. high heat until sugar takes on a dark yellow color. Reduce heat and rotate to cover bottom with the caramelized sugar. Mold must be small for this quantity. When caramel is dry, strain and pour in the mixture of eggs and milk adding the vanilla. Cook in a double boiler for 20-25 minutes or in a pan of boiling water in the oven at 350xF for the same amount of time. Invert carefully and refrigerate.

[larryfromnextdoor]

Flan=

1 can condensed milk
4 eggs
2 Tblsp. water
2 Tblsp. sugar
1 tsp. vanilla

Beat eggs well and add milk. In small casserole (about 7 or 8 inches in diameter) mix sugar and water and cook over med. high heat until sugar takes on a dark yellow color. Reduce heat and rotate to cover bottom with the caramelized sugar. Mold must be small for this quantity. When caramel is dry, strain and pour in the mixture of eggs and milk adding the vanilla. Cook in a double boiler for 20-25 minutes or in a pan of boiling water in the oven at 350xF for the same amount of time. Invert carefully and refrigerate.

uh,, this sounds like Sweet Cardboard...

[Pstburp]

Corn pancakes
4 cups of tender corn kernels (canned corn may be used)
1 teaspoon of salt
1/2 to 3/4 cup of milk (depending on how tender the corn is)
1/2 cup of sugar

1 egg



Combine all the ingredients in a blender or food processor. The mix should become thick and weighty . If not, add more corn or some yellow corn flour . Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter. Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top.Corn pancakes should be served hot, and normally is accompanied with cheese (feta cheese is one of the favorite option).




Rice with milk
Serves 4-61 cup of rice
2 cups of water
7 cups of milk
2 cinnamon sticks
2 cups of sugar
½ teaspoon of salt
1 peel of lemon
Cinnamon powder
1. Put the rice in a strainer and under water wash it until the water get through transparent in the other side.2. In a pot put the rice with water and boil it for 7 minutes until the rice get softer and the water almost vanished.3. Add the milk, the sticks of cinnamon and the lemon peel. Boil it using moderate heat and after 10 minutes take the cinnamon sticks out and the lemon peel and cook for another 5 to 6 minutes until a softer rice, stirring often with a wood spoon.4. Add the sugar and cook for another 30 minutes, then include the salt and cook for 1 or 2 more minutes, stirring often.5. Take it off the heat and put it in a glass deep dish, sprinkle the cinnamon powder over it and refrigerate.














Avocado sauce
Ingredients:

1 cup chopped onions
1/4 cup green bell peppers chopped
1/4 cup red bell peppers chopped
3-4 garlic cloves, minced
1/2 cup vegetable oil
2 tablespoons vinager
2-3 tablespoons sugar
1/4 teaspoons black pepper
1 tablespoon chopped parsley
1 1/2 cup mashed avocado
1 1/2 cup chopped avocado
salt (to taste)

Combine first nine ingredients; then stir in mashed avocado. Finally add reserve d chopped avocado and salt and stir.

Refrigerate to serve