The Recipe Exchange.

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Angelfire
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Re: The Recipe Exchange.

Post by Angelfire » Sun May 11, 2008 12:54 pm

:whistle Nope, not the least bit guilty :D

That stew recipe sounds good, it's going in my collection. :D
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Rosaboobie
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Re: The Recipe Exchange.

Post by Rosaboobie » Mon May 12, 2008 1:47 am

That Beef Stew sounds scrummy yummy!!
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Caroline
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Re: The Recipe Exchange.

Post by Caroline » Thu May 22, 2008 5:48 pm

Well that was interesting. I had to google portobello mushroom and kitchen bouquet sauce to make sense of the beef stew recipe. We don't have kitchen bouquet sauce here but the big mushrooms are just called field mushrooms. I've never bought them - only the white cultivated type although I see there are all sorts of weird and wonderful shapes coming onto the market nowadays. Thanks for posting the recipe draclvr, I agree with everyone else, it does sound nice. Especially the fresh bread and the roaring fire and someone else to cook it... :wink:

What I'm looking for now is a new and interesting recipe for pumpkin soup. Usually I just add onions or leeks but does anyone do it differently that my menfolk might like? As Sophie said, it's almost winter here and perfect for this sort of food.

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draclvr
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Re: The Recipe Exchange.

Post by draclvr » Thu May 22, 2008 7:23 pm

Kitchen Bouquet is a browning sauce made of caramel coloring and a base of onions, carrots, garlic and an bunch of other sutff. It's the same thing as Maggie in Europe. It's mostly for coloring and is not a critical ingredient in this stew.

Here's a definition I found:

A browning and seasoning sauce for meats, gravies, and stews. It's ingredients include caramel coloring, mixed vegetable stock, salt and parsley.
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.

Sophie
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Re: The Recipe Exchange.

Post by Sophie » Thu May 22, 2008 8:59 pm

CG your choice of Pumpkin Soup is a good one for the bleak days ahead. Here is a basic recipe

PUMPKIN SOUP
1 kg pumpkin, peeled and cut into chunks
1 large potato peeled and cubed
2 onions, peeled and quartered
2 garlic cloves, peeled
2 teaspoons sugar
2 teaspoons chicken stock powder
2 teaspoons green herb stock powder
1/2 teaspoon grated nutmeg
4 cups water
Method
Bring all ingredients to the boil in a big saucepan. Cook until the vegetables are tender, (15-20 mins - depending on size of pumpkin chunks). Puree in batches until smooth. When serving, dilute the thick soup with milk and or cream or coconut milk and season to taste.

I tend to tweak around with my soup and a favourite is to add curry powder if liked.
This freezes very well BUT don't add milk until ready to use.
In the end, it doesn't matter how many breaths you take, but how many moments took your breath away...Anonymous

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Melia
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Re: The Recipe Exchange.

Post by Melia » Fri May 23, 2008 4:01 pm

That pumpkin soup sounds delicious. I have several cans of pumpkin that I didn't know what to do with. Oh yeah!
I have this theory that chocolate slows down the aging process.
It may not be true, but do I dare take the chance? :shock:

Madea
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Re: The Recipe Exchange.

Post by Madea » Mon Jun 02, 2008 9:21 pm

Hi all

I haven't been here for awhile, but its nice to be back. I've got a really nice summer recipe. This has become a favorite with family and friends.


Summer Corn and Peas (don't let the veggies fool you, they are good!)

1 Cup each of frozen corn and frozen peas, defrosted or quickly dipped in boiling water and then in cold to stop the cooking. (you can also use fresh and blanch them before adding to the recipe)

2 small tomatoes, seeded and chopped
1/2 small sweet white onion (any will do), finely chopped.
A couple of green onion tops, finely chopped.
1 bell pepper, finely chopped. (Use a third each of a green, yellow and red pepper for the color combo.
2 cooked chicken breasts, very light on the salt. I Use Mrs. Dash® Tomato Basil Seasoning Blend.
1/2 cup of good mayo (you can go light mayo on this if you want to)

Drain the corn, peas and tomatoes well. Mix all the ingredients together, chill and serve on a bed of mixed greens.

Don't add any salt or pepper to this. It doesn't need it, the sweetness of the corn and peas are supposed to be the dominant taste and man does it taste really good.

Can you tell I really like this salad?
Do not meddle in the affairs of dragons. For thou art crunchy and taste good with tomato sauce.

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draclvr
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Re: The Recipe Exchange.

Post by draclvr » Mon Jun 02, 2008 9:40 pm

Holy cow, Madea, you need to come back more often! This sounds absolutely wonderful with all my fresh veggies now growing out in the garden. It will defintely by on my "A" list as soon as possible. Thanks!
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.

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Rosaboobie
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Re: The Recipe Exchange.

Post by Rosaboobie » Tue Jun 03, 2008 4:49 am

This recipe sounds scrumptious - My taste buds are tingling! :sunny:
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Angelfire
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Re: The Recipe Exchange.

Post by Angelfire » Tue Jun 03, 2008 5:37 pm

Thanks Madea, that sounds perfect for hot summer days, I may try it this weekend :D
Just when I get used the the voices in my head - one of them starts stuttering!

Sophie
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Re: The Recipe Exchange.

Post by Sophie » Tue Jun 03, 2008 8:53 pm

Madea, we are into our Winter season but I am going to try this lovely dish this week-end. :)
In the end, it doesn't matter how many breaths you take, but how many moments took your breath away...Anonymous

dragonqueen
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Re: The Recipe Exchange.

Post by dragonqueen » Tue Jul 15, 2008 5:32 pm

Somebody asked me to post my parents Sangria recipe on here. As soon as I get the chance, I will look it up and, using my travel drive, get it to a public access computer to post it on here. Hopefully it will be today or tomorrow. :)

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LadyKestrel
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Re: The Recipe Exchange.

Post by LadyKestrel » Tue Jul 15, 2008 5:56 pm

Mmmm. I'm looking forward to it, Dragonqueen.
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Melia
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Re: The Recipe Exchange.

Post by Melia » Wed Jul 16, 2008 8:44 am

Woo hoo!
I have this theory that chocolate slows down the aging process.
It may not be true, but do I dare take the chance? :shock:

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hawkavonpuka
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Re: The Recipe Exchange.

Post by hawkavonpuka » Wed Jul 16, 2008 2:41 pm

Slurp!!
What kind of magic spell to use?

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