Easy recipes for everybody.
- Thread starter misa.j
- Start date
kirei_na_me
Where I'm Supposed to Be
- 31 Jan 2003
- 5,051
- 166
Weird. When I try to open them, I get a Norton message saying "malicious script detected". Why is that?
kirei_na_me
Where I'm Supposed to Be
- 31 Jan 2003
- 5,051
- 166
I don't know. My computer is just weird like that, I guess. I need to figure out what's happening. I want to see the recipes! 
Lina Inverse
後輩
- 29 Apr 2004
- 1,700
- 49
Why don't you just copy&paste the recipes right into a post here?
That certainly wouldn't give any warning messages :haihai:
@Kirei
Guess Norton found something in the doc it didn't like... try updating it using Live Update and see if the warning persists. If it does, I better wouldn't touch the doc files
That certainly wouldn't give any warning messages :haihai:
@Kirei
Guess Norton found something in the doc it didn't like... try updating it using Live Update and see if the warning persists. If it does, I better wouldn't touch the doc files
misa.j
先輩
- 6 May 2004
- 1,505
- 88
- Thread starter
- #7
I will try to copy my files in a post. I hope this works.
Arch, you're very welcome, enjoy the curry and let me know how you liked it!!
CROQUETTE
Melt in a medium size saucepan over low heat:
2 tablespoons butter
Stir in:
3 tablespoons all- purpose four
Cook over low heat, stirring constantly for about 6 minutes, whisk in:
11/2 cups heavy cream
Whisk until the roux is smooth for about 3 minutes, season with salt add:
2 tablespoons dried mashed potatoes
Mix the sauce well and remove from the heat to cool.
Meanwhile prepare the solid food, heat in a skillet over medium heat:
2 tablespoons olive oil
Add and sautﾃｩ until the chicken is cooked:
2 cups minced or ground boneless, skinless chicken breast
2 cups chopped broccoli crown
Season with:
Paprika
Dried oregano
Salt (Crazy Salt if you have it)
Black pepper
In a large bowl combine the sauce and the chicken mixture, let it cool for shaping for about 1 hour, it is better to let the mixture stiff than runny.
When it is cool, shape the mixture into about 3 inches size oval balls coat with:
Eggs, then bread crumbs
Heat in a large skillet over medium high heat:
Vegetable oil, enough to deep-fry the croquette
Fry the croquette, turning to fry evenly, strain on paper towels.
Serve immediately with a rice pilaf.
Homemade Curry Sauce with Chicken
Cut in big chunks:
3~4 boneless, skinless chicken breasts
Prepare a spice rub; combine in a plastic ziplock bag:
3~4 tablespoons flour
1/2 teaspoons black pepper
1 tablespoon curry powder
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon powdered red hot pepper
1/2 teaspoon salt (optional)
Rub the spices on the chicken in the bag and let it sit for at least an hour.
In a Dutch oven heat over medium heat:
1 cup vegetable oil
Add:
5 medium onions chopped
Cook until onions are translucent, add:
5 tablespoons curry powder
(I use a mixture of many types of different curry powder you can get @ grocery stores and a health food store)
Stir well, cook covered stirring occasionally until onions are tender and start to melt for about 20 minutes, add:
3~4 medium carrots cut in chunks
5~7 medium potatoes cut in chunks
5 cloves garlic minced
8 oz can tomato paste
Cook, stirring occasionally until the vegetables are soft on the outside, add:
5~7 cups chicken stock, enough to cover all the vegetables
3 bay leaves
Reduce the heat to medium low, cook covered until vegetables are soft and cooked through for about 40~50 minutes, add chicken and cook some more over low heat for about 30 minutes.
Serve over hot rice or with Naan.
Arch, you're very welcome, enjoy the curry and let me know how you liked it!!
CROQUETTE
Melt in a medium size saucepan over low heat:
2 tablespoons butter
Stir in:
3 tablespoons all- purpose four
Cook over low heat, stirring constantly for about 6 minutes, whisk in:
11/2 cups heavy cream
Whisk until the roux is smooth for about 3 minutes, season with salt add:
2 tablespoons dried mashed potatoes
Mix the sauce well and remove from the heat to cool.
Meanwhile prepare the solid food, heat in a skillet over medium heat:
2 tablespoons olive oil
Add and sautﾃｩ until the chicken is cooked:
2 cups minced or ground boneless, skinless chicken breast
2 cups chopped broccoli crown
Season with:
Paprika
Dried oregano
Salt (Crazy Salt if you have it)
Black pepper
In a large bowl combine the sauce and the chicken mixture, let it cool for shaping for about 1 hour, it is better to let the mixture stiff than runny.
When it is cool, shape the mixture into about 3 inches size oval balls coat with:
Eggs, then bread crumbs
Heat in a large skillet over medium high heat:
Vegetable oil, enough to deep-fry the croquette
Fry the croquette, turning to fry evenly, strain on paper towels.
Serve immediately with a rice pilaf.
Homemade Curry Sauce with Chicken
Cut in big chunks:
3~4 boneless, skinless chicken breasts
Prepare a spice rub; combine in a plastic ziplock bag:
3~4 tablespoons flour
1/2 teaspoons black pepper
1 tablespoon curry powder
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon powdered red hot pepper
1/2 teaspoon salt (optional)
Rub the spices on the chicken in the bag and let it sit for at least an hour.
In a Dutch oven heat over medium heat:
1 cup vegetable oil
Add:
5 medium onions chopped
Cook until onions are translucent, add:
5 tablespoons curry powder
(I use a mixture of many types of different curry powder you can get @ grocery stores and a health food store)
Stir well, cook covered stirring occasionally until onions are tender and start to melt for about 20 minutes, add:
3~4 medium carrots cut in chunks
5~7 medium potatoes cut in chunks
5 cloves garlic minced
8 oz can tomato paste
Cook, stirring occasionally until the vegetables are soft on the outside, add:
5~7 cups chicken stock, enough to cover all the vegetables
3 bay leaves
Reduce the heat to medium low, cook covered until vegetables are soft and cooked through for about 40~50 minutes, add chicken and cook some more over low heat for about 30 minutes.
Serve over hot rice or with Naan.
misa.j
先輩
- 6 May 2004
- 1,505
- 88
- Thread starter
- #9
derya63 said:
You're very welcome, derya63. I hope you enjoy!!
I am glad to know somebody likes my recipes.
My husband said to me that recipes were intimidating and boring, especially the ones I had posted were too complicated, nobody was going to use them.
I shouldn't really listen to him, should I?
kirei_na_me
Where I'm Supposed to Be
- 31 Jan 2003
- 5,051
- 166
Hey, misa, thank you for copying and pasting them! They look not much different from the recipes I use for croquettes and curry. I don't think they're too complicated at all. I'm glad someone else uses broccoli instead of peas in their croquettes!
Lina Inverse
後輩
- 29 Apr 2004
- 1,700
- 49
See? Worked fine :haihai:
No need to put this stuff in extra word files.
Some questions: What is "all-purpose four"? :?
Also, two French words have been left untranslated, "roux" and "saute".
Could you translate them?
No need to put this stuff in extra word files.
Some questions: What is "all-purpose four"? :?
Also, two French words have been left untranslated, "roux" and "saute".
Could you translate them?
- 18 Jan 2004
- 314
- 9
It is all-purpose flour, in Canada you can find it in any supermarket, really cheap stuff, costs less than $2.00.
Saute = stir fried = put something in the frying pan and move them around until they are cooked
Roux = water/soup mixed with corn starch and other spices to make the sauce thicker (may not apply to this case)
Saute = stir fried = put something in the frying pan and move them around until they are cooked
Roux = water/soup mixed with corn starch and other spices to make the sauce thicker (may not apply to this case)
This is another croquette recipe...
misa.j
先輩
- 6 May 2004
- 1,505
- 88
- Thread starter
- #14
roux: a cooked mixture of flour and fat used as a thickening in a soup or sauce (Webster's)
Jean-Francois, thanks for translating the other words, though.
Kirei_na_me, you're very welcome. I'm glad it finally worked for you. I like using broccoli much better than peas, peas are stinky...
Some more recipes,
Tori no Karaage
(Japanese style Fried Chicken)
Combine in a small bowl:
1/2 cup soy sauce
3 cloves garlic ground
11/2 inches ginger root ground
Marinate in the bowl for about 30 minutes:
2 boneless, skinless chicken breasts cut in chunks
Coat the chicken w/ cornstarch, and deep-fat fry, turning to fry evenly.
Chicken Donburi Style
Cook:
2~3 cups Japanese white rice.
Trim fat and slice vertically in 2~3 inches wide (leave the skin on if you like the crispiness of the skin):
2 lbs chicken thigh
Marinate the chicken for about 30 minutes, in the mixture of:
1/2 cup soy sauce
1 tablespoon mirin
Preheat the oven to 375ﾂｰF, cover the broiling pan w/ tinfoil to catch fat drippings from the chicken.
Lay the chicken on a rack, place it over the broiling pan, and cook the chicken in the oven for 15~20 minutes, then in a broiler for 7~10 minutes.
Serve rice in a shallow dish, shred Nori(seaweed) over rice, place the chicken on top, and sprinkle Shichimi(Japanese 7 flavored spices).
Jean-Francois, thanks for translating the other words, though.
Kirei_na_me, you're very welcome. I'm glad it finally worked for you. I like using broccoli much better than peas, peas are stinky...
Some more recipes,
Tori no Karaage
(Japanese style Fried Chicken)
Combine in a small bowl:
1/2 cup soy sauce
3 cloves garlic ground
11/2 inches ginger root ground
Marinate in the bowl for about 30 minutes:
2 boneless, skinless chicken breasts cut in chunks
Coat the chicken w/ cornstarch, and deep-fat fry, turning to fry evenly.
Chicken Donburi Style
Cook:
2~3 cups Japanese white rice.
Trim fat and slice vertically in 2~3 inches wide (leave the skin on if you like the crispiness of the skin):
2 lbs chicken thigh
Marinate the chicken for about 30 minutes, in the mixture of:
1/2 cup soy sauce
1 tablespoon mirin
Preheat the oven to 375ﾂｰF, cover the broiling pan w/ tinfoil to catch fat drippings from the chicken.
Lay the chicken on a rack, place it over the broiling pan, and cook the chicken in the oven for 15~20 minutes, then in a broiler for 7~10 minutes.
Serve rice in a shallow dish, shred Nori(seaweed) over rice, place the chicken on top, and sprinkle Shichimi(Japanese 7 flavored spices).
- 18 Jan 2004
- 314
- 9
Thank you!
Excellent receipts, misa.j!
Especially the "Homemade Curry Sauce with Chicken." I will substitute the chicken with mutton. (^-^) (I am scared of chickens! One of the reasons I hate living in China where there're a lot of LIVE CHICKENS!!!)
Excellent receipts, misa.j!
Especially the "Homemade Curry Sauce with Chicken." I will substitute the chicken with mutton. (^-^) (I am scared of chickens! One of the reasons I hate living in China where there're a lot of LIVE CHICKENS!!!)
misa.j
先輩
- 6 May 2004
- 1,505
- 88
- Thread starter
- #16
Jean-Francois,
You're very welcome!
I feel bad for you posting more chicken recipes... :sorry:
I hate to see the live chickens running around, too, one of my friends was kicked by a chicken before. Those claws look so vicious to me.
I have used lamb for my curry once, and my husband loved it.
You're very welcome!
I feel bad for you posting more chicken recipes... :sorry:
I hate to see the live chickens running around, too, one of my friends was kicked by a chicken before. Those claws look so vicious to me.
I have used lamb for my curry once, and my husband loved it.
- 21 Jun 2004
- 490
- 17
kirei_na_me said:
Maybe Norton doesn't like Curry?
Ant
misa.j said:
Pardon my obvious ignorance, but what the hell is a Dutch oven? I have an oven.. with a nice stove over it. Can't I cook it in that? :?
God, I hate being stupid!
Ant
- 10 Jul 2004
- 284
- 0
Ooh, recipies! I'll give them to my mom, I usually don't like what she makes cuz most of her recipes are weird health stuff that come out of magazines, and they never work. Now I can have her make real food! xD
misa.j
先輩
- 6 May 2004
- 1,505
- 88
- Thread starter
- #20
You are not stupid. Dutch oven is a large cast iron pot w/ a tight fitting lid, they were designed for cooking over a real fire, but you can use them on a stove. They can be burried in coals to get heat from all sides, and you can cook anything like stew, roast chicken, bake bread in them.antantrevolution said:
misa.j
先輩
- 6 May 2004
- 1,505
- 88
- Thread starter
- #21
More recipes.
<Fried Rice w/ bacon>
Cook,
2cups short grain white rice
Pan fry in a large skilet or a wok, until leathery and skim the fat,
3~4 strips bacon (or turkey bacon)
Heat over medium high heat,
2 table spoons vegetable oil
Add and cook until the onions are soft and translucent,
1/2 onions choppped
2 cloves garlic minced
1 cup mushrooms cleaned and chopped
Crack open and mix quickly,
3 eggs
Before the eggs are cooked through add and stir fry w/ the other ingredients,
Rice
Season w/ salt, pepper, soy sauce, Japanese 7 flavored pepper, and hot sesame oil
<Sesame Noodle Salad>
Soak in hot water until softened for about 20~30 minutes, drain, rinse and cut into 5~6 inches long,
8 onces thin rice vermicelli (rice noodle)
In a large bowl, combine,
2 table spoon soy sauce
1 1/2 tea spoons vinegar
1 tea spoon hot sesame oil
1/2 tea spoon salt
1/2 tea spoon garlic powder
Combine and mix well,
Rice vermicelli
1 carrot cut into very thin strips
3/4 cucumber cut into very thin strips
Serve cool. Great summer salad dish.
<Fried Rice w/ bacon>
Cook,
2cups short grain white rice
Pan fry in a large skilet or a wok, until leathery and skim the fat,
3~4 strips bacon (or turkey bacon)
Heat over medium high heat,
2 table spoons vegetable oil
Add and cook until the onions are soft and translucent,
1/2 onions choppped
2 cloves garlic minced
1 cup mushrooms cleaned and chopped
Crack open and mix quickly,
3 eggs
Before the eggs are cooked through add and stir fry w/ the other ingredients,
Rice
Season w/ salt, pepper, soy sauce, Japanese 7 flavored pepper, and hot sesame oil
<Sesame Noodle Salad>
Soak in hot water until softened for about 20~30 minutes, drain, rinse and cut into 5~6 inches long,
8 onces thin rice vermicelli (rice noodle)
In a large bowl, combine,
2 table spoon soy sauce
1 1/2 tea spoons vinegar
1 tea spoon hot sesame oil
1/2 tea spoon salt
1/2 tea spoon garlic powder
Combine and mix well,
Rice vermicelli
1 carrot cut into very thin strips
3/4 cucumber cut into very thin strips
Serve cool. Great summer salad dish.
Foxtrot Uniform
*censored*
- 30 May 2004
- 210
- 5
God I'm getting hungry just reading the recipes.
Foxtrot Uniform
*censored*
- 30 May 2004
- 210
- 5
misa.j said:
Haha, it's about 12 AM in Japan, so I guess I'll go make my midnight snack.
