The easiest homemade tomato-sauce @ Pasta     Aug 11 2006, 16:11 (UTC+0) Stack and top with tomato sauce samvimes writes: U need some olive oil ( regular oil will do, too ) 100g concentreted tomato paste 150g tomato ketchup ( u can take curry ketchup if you like ) garlic whatever meat or vegetables you can find ( though it also works fine without any ) a cup of of water paprika spice, ginger, chilli basil Mix the tomato paste with the ketchup and the water Chop the basil Chop the garlic into small pieces or slices. Put a pan on medium heat and let the olive oil heat up. When it's warm throw in the garlic and let it fry a bit. Watch out that it doesn't get too crispyand brown. Put in the meat or the vegetables and cook them until they are how you find them tasty. While they are cooking you can add some ginger , paprika spice and chilli. continued...

read comments (0) | write comment views: 3919   printer-friendly version vote: : 1 - worst2 3 - average4 5 - best

KFC Fried Chicken(My version) Make You Slap Yo Mama! My hoes like this recipe! @ Meat -> Chicken     Aug 11 2006, 09:08 (UTC+0) Chicken N Beer Bigghogg writes: Follow these directions to the letter. Combine all ingredients together: 1 tbsp rosemary 1 tbsp oregano 1 tbsp powdered sage 1 tsp powdered ginger 1 tsp majoram 1 1/2 tsp thyme 3 tbsp packed brown sugar 3 tbsp dry minced parsley 1 tsp pepper 1 tbsp paprika 2 tbsp garlic salt 2 tbsp onion salt 2 tbsp powdered chicken bouillon; (or 4 cubes, mashed) 1 pkg lipton tomato cup-of-soup mix Place all ingredients in a blender(or mix together in a ziplock bag until blended) with on/off speed for 3-4 minutes to pulverise, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup. continued...

read comments (0) | write comment views: 4268   printer-friendly version vote: : 1 - worst2 3 - average4 5 - best

General Directions for making all kinds of Jams n Jellies @ Sweet     Jul 06 2006, 09:12 (UTC+0) Bread and Preserves nih writes: -- In making smooth jam, always put the fruit on first in an open pot, without sugar, and boil until soft, skimming occasionally. This saves loss of sugar in teh evaporation of the fruit. With dry fruits, put in a little water; but soft, juicy fruits like strawberries, give out suffient fluid themselves. Then add sugar, in the proportion of a pound of sugar to a pound of fruit, if the jam is intended for keeping a long time. A smaller amount of sugar will be sufficent for sweet fruits if the jam is to be used speedily. boil from two or three hours if well amalgamated keeping jam is desired; if the fruit is desired in a more or less whole state, a shorter period will do. continued...

read comments (0) | write comment views: 5070   printer-friendly version vote: : 1 - worst2 3 - average4 5 - best

Turkish Delight @ Sweet     Jul 06 2006, 08:54 (UTC+0) Turkish Delight nih writes: -- 1 cup hot water 2 cups sugar 4 Desert spoons gelatine 1/2 tsp citric acid Boil together for 20 minutes. Do not stir after it boils. Remove from heat, allow to cool. Divide the mixture and colour and flavour as liked. Pour into greased flat dishes. When set, cut in squares and roll in icing sugar.

read comments (0) | write comment printer-friendly version vote: : 1 - worst2 3 - average4 5 - best

Creme Au Chocolat @ Sweet     Jul 06 2006, 08:51 (UTC+0) Creme Au Chocolat nih writes: -- Allow 1 oz of chocolate and 1 egg per person. Use bar chocolate and, if you like the purest choclate taste,. use the bitter variety. Melt the chocolate, broken up on a plate, over boiling water. Seperate the yolk from the white of the eggs. Mix in the yolk. Whip the whites very stiff and fold them in. That is all. But the result is the best of chocolate creams. Serve it in glasses with sponge fingers: and if you really like chocolate, do not spoil the taste with quite unnecessary cream.

read comments (0) | write comment printer-friendly version vote: : 1 - worst2 3 - average4 5 - best

Brandy Peaches @ Sweet     Jul 06 2006, 08:48 (UTC+0) Brandy Peaches - Serving Suggestion nih writes: -- For 20 peaches, put 4 cups of fine white sugar, add a tumbler of water, and boil it to a thick syrup; then take rather less than half of it away, and put the peaches into the remainder and let them boil over a slow fire till they are tender. Then taqke them out of the syrup carefully, and put them into wide mouthed bottles or jars. The syrup which was taken away at first will then be again boiled till it reduces by half. When this cools add an equal quantity of brandy. Mix them well together, and pour over the peaches which must be covered. Then pour about 2 wineglass's of brandy on teh top and they will keep a long time if well corked.

read comments (0) | write comment printer-friendly version vote: : 1 - worst2 3 - average4 5 - best

Real Old-Fashioned Natural Lemonade @ Drinks     Jun 05 2006, 10:27 (UTC+0) Real Old-Fashioned Natural Lemonade -- A Old-Fashioned Summer time treat -- Great pick-me-up, thirst-quenching, and not too sweet. Lemon Juice - freshly squeezed from 8 large lemons (1-1/2 cups) 1/2 cup of sugar - granulated - more or less to taste 5 cups cold well water 1 large lemon - cut into small wedges or thin cartwheel slices Freshly made Ice cubes. Make fresh ice cubes, as they may pick up freezer odors over a period of time, if not used regularly. In a large pitcher, combine the freshly squeezed lemon juice, granulated sugar and 2 cups of cold water; stir briskly to dissolve the sugar. Add the remaining ingredients and stir briskly again. continued...

read comments (0) | write comment views: 4232   printer-friendly version vote: : 1 - worst2 3 - average4 5 - best

the older posts:

• Pita [aka] Arabic Bread
  Jun 05 2006, 10:17 (UTC+0)
  
• :: Pita Sensations :: Almond Double Crunch Nachos
  Jun 05 2006, 10:13 (UTC+0)
  
• :: Pita Sensations :: Hummus x Pita [aka] Arabic Bread
  Jun 05 2006, 09:59 (UTC+0)
  
• :: http://wanderer.box.sk :: Dill
  Jun 05 2006, 05:02 (UTC+0)
  
• :: http://wanderer.box.sk :: Pine Shoots
  Jun 05 2006, 05:02 (UTC+0)
  
• :: http://wanderer.box.sk :: Lemon mint
  Jun 05 2006, 05:02 (UTC+0)
  
• Nihs Lasagna
  May 28 2006, 05:14 (UTC+0)
  
• :: http://wanderer.box.sk :: Juniper
  May 22 2006, 13:15 (UTC+0)
  
• :: http://wanderer.box.sk :: Burdock
  May 22 2006, 13:15 (UTC+0)
  
• :: http://wanderer.box.sk :: Herbs and their magical uses
  May 22 2006, 12:49 (UTC+0)
  

even older posts...

:: Home Made :: Hot Weather Cucumber Mask @ The Magic Cauldron   Jul 06 2006, 08:43 (UTC+0) nih writes: -- ice cube peeled cucumber 1/4 tsp honey 2 Tbsp milk (for additional thickening add 1/2 tsp powdered milk) 1/2 tsp witch hazel 5 drops peppermint extract or 2 drops peppermint oil Blend and crush ice cube, cucumber, honey, milk, witch hazel and peppermint. Pat mask on face. Dry for 15 minutes or more, wash off with tepid water, pat dry. Close pores with ice old astringent. (Unless you have a sensative skin or broken veins on face. In which case you must use only a milk astringent.) This is a refreshing, cooling summer mask.

read comments (0) | write comment| views: 3648    printer-friendly version

:: Home Made :: Victorian Face Mask Base @ The Magic Cauldron   Jul 06 2006, 08:39 (UTC+0) nih writes: -- Mix 3 oz ground barely 1 oz honey white of egg Spread thickly on the cheeks, nose and forehead before retiring. Wash off with warm water, wetting the surface with a sponge, and letting it soften whilst dressing the hair or finishing the bath. Repeat nightly until the skin becomes perfectly fine and soft, after which it will be enough to use it once a week.

read comments (0) | write comment| views: 3658    printer-friendly version

:: Home Made :: Lavender Water @ The Magic Cauldron   Jul 06 2006, 08:35 (UTC+0) nih writes: -- Half a pint of spirits of wine quarter of an ounce of oil of lavender one drachm and half of essence of bergamont one drachm of essence of ambergris All to be mixed well together.

read comments (0) | write comment| views: 3671    printer-friendly version

:: Home Made :: Lemon And Lanolin Hand Cream @ The Magic Cauldron   Jul 06 2006, 08:33 (UTC+0) nih writes: -- 6 Tbsp water 3 Tbsp lanolin 3 Tbsp safflower other vegetable oil 3 Tbsp lemon juice 2 Tbsp glycerine Mix all ingredients in a blender at low speed, then turn to fast for a few minutes. You should have a thick, lemon-scented cream which is usefull as a protective barrier cream as well as a softening cream for elbows or rough skin.

read comments (0) | write comment| views: 3473    printer-friendly version

Healthy Barb-e-q-n - part 1 @ The Magic Cauldron   May 22 2006, 13:21 (UTC+0) Barb-e-q-n -- Incorporate these barbecue tips for tastier, healthier meal alternatives Having to choose the same foods over and over can become quite mundane, especially for those of us trying to follow a proper diet and regular exercise plan. With these delicious barbecue tips, your food choices will expand while you train to look your best. Perhaps you haven't even thought about your barbecue season yet. Will it be filled with enticing aromas and rich succulent foods, or will you and your friends have to endure a season of boring, burnt, tasteless food? The barbecue can become your best friend, so for those of you who haven't yet done so, drag the barbecue out of your garage or shed and onto your deck or in your backyard. Use these delicious barbecue tips to help make your meal choices the tastiest ever. Read on and have fun continued...

read comments (0) | write comment| views: 9371    printer-friendly version