Fallen's Low Fat and Fast Chicken Cacciatore
Fieryskies' Herb Chicken and rice
Fieryskies' Chicken Parmesan
fieryskies' Spaghetti and Meat Balls
Aile's Jambalaya
xaos' super-easy, i-dont-feel-like-cooking-tonight, chili cheese chicken
Kestrel’s Sausage Biscuits
The one and only Dave’s Mom's Chicken and Dumplins
Fallen's Mom's Sherry Mushroom Chicken
Winston's ridiculously easy chilli con carne...
lynne's fried rice with egg
Andy's Tarka Dahl Recipe
Glen's Vanilla Cream
xaos' greatgrandma's torte chocolat, a la patisserie
Xaos' potato knish
Xaos' greek dolmathes (a.k.a. "dolma" or "stuffed grape leaves")
Just Me's Banana Cream Cheese Pie
JSG’s In-a-pinch Mashed Potato Salad
Xaos' mushroom and chile chicken
Aile’s Apples and Onions Chicken
xaos' chicken cacciatore
xaos' THE BEST creamed potatoes. No, really.
Fallen's Chicken Soup
xaos' california fajitas
JSG's Pescado en Mojo De Ajo (Fish in Garlic Sauce)
xaos' broiled salmon with lemon-herb sauce
Xaos' Fruit Salsa
JSG’S Bailey's Irish Cream Cheesecake
JSG’s Arroz con Pollo
JSG'S Mexican Corn Casserole
JSG's Queso Dip
xaos' stuffed roast duckling
The Bachelor's way Sweet & Sour Chicken (Brought to you by JM)
Justme's Meatball Stew
JSG's Seafood Corn Chowder
Justme's Sausage-Chili Squares
No title … just yummy goodness
Slow Cooker Meat Sauce
A Valentine's Meal
Justme's Easy and Fast Cheesecake
Justme's Mexicalli Rice
Pancake Batter
Chocolate Cream Pie
Butterscotch Confetti
Oven Steak
Fallen's Chocolate Chip Cookies
Sweet Salad of the Gods
Bob's Beans
Justme's Dump Cake
Tinypixie's Porcupine Meatballs
Vegetarian Roasted Potatoes
Summer Salad
Mexican Sushi
Seafood Pico
JSG'S Guacamole
Chicken Filling
Honey Mustard Chicken
Beef Barley Soup

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Thursday, April 22, 2004
On the menu today

On the menu today:

Fallen's Mom's Sherry Mushroom Chicken

One package of chicken tenders - preferably a larger package
2 tablespoons of margarine
1 large onion, diced
1 pound of mushrooms, sliced
1 cup of ketchup
1/2 cup of sherry
1/3 cup of water
2 tablespoons of lemon juice
1 tablespoon of Worcestershire Sauce
1 tablespoon of brown sugar

In a large skillet brown chicken in margarine, add onions and mushrooms, cook until onions are soft.  Combine other ingredients and add to chicken.  Simmer on medium low heat for approximately 30 to 40 minutes.

Serve with noodles - baby shells, macaroni - things of this size work best.

Saturday, April 17, 2004
On the menu today

On the menu today:

Winston's ridiculously easy chilli con carne...

Ingredients per person:
mince 250g (for big eaters, ordinary people use 150-200g)
Half an onion
Half a tin of chopped tomatoes (use real tomatoes if you're so inclined, chop
before use, and add a little water at the same time.)
Half a tin of kidney beans
a teaspoon of chilli powder
tablespoon of oil
Beef stock cube
Optional - Soy sauce

Heat the oil in a big pan, maintain the heat until the end.
Chop the half onion, fry in oil until soft, add the mince and brown it. Add the
chopped tomatoes, then the chilli, then the kidney beans, stirring all the time.
Dissolve the stock cube in half a pint of water and pour that in. (If you like
add some soy sauce for a little extra flavour) Simmer it, stirring now and
again, till most of the liquid has gone (ie it looks right), and serve with

(FYI - Mince is ground beef)

Wednesday, April 14, 2004
On the menu today

On the menu today:

lynne's fried rice with egg

2 cups rice
2 eggs, mixed well with a little salt in it.
small pieces of garlic (1 or 2 cloves, minced)
2 tbsp olive oil
1 cup chopped vegetables (cabbage, bell pepper)
1 tsp Soya Sauce
1 tsp Ajinomoto salt

Heat olive oil in a pan, add garlic and egg paste.Cook for a while until egg is cooked, then add
rice.  When the rice is half cooked, add chopped vegetables and fry for few
minutes.  Then add Ajinomoto salt and soya sauce.   Mix well and cook until it is done.

Tuesday, April 13, 2004
On the menu today

On the menu today:

Andy's Tarka Dahl Recipe

7oz red split lentils
2 slices of unpeeled fresh root ginger
2tbs olive oil
2 cloves of garlic peeled and finely chopped
0.5tsp turmeric
1tsp cumin seeds slightly crushed
1 red chilli, seeds removed and discarded. Chop pepper finely
coriander to serve

Put the lentils in a pan and cover with cold water. Bring to the boil. Remove
any white scum and reduce to simmering. Add the turmeric and ginger and simmer
until all the water has been absorbed and the lentils are tender. Be careful
that the lentils do not burn. Remove from the heat and add a little salt. Take
the ginger out and discard. Put the olive oil into a frying pan. Heat and add
the cumin seeds, coriander seeds, garlic and chilli. Fry gently for a few
minutes. Add the lentils and stir well. Serve garnished with coriander.

Andy's stolen this recipe because it has quantities, but he likes to fry
the garlic, chilli, cumin and coriander till the garlic takes lots of colour.

Better flavour that way. 

He also sometimes uses coconut milk to cook the lentils instead of water - when
he's feeling in a mood to spoil himself. Good for vegetarians too.

Sunday, April 11, 2004
On the menu today

On the menu today:

Glen's Vanilla Cream

1 cup ice
1/2 cup light cream
1/2 teaspoon vanilla extract
1/2 teaspoon nutrasweet sweetener (sugar equivalent) or you can use sugar
1 1/2 cups diet Vanilla Coke

Place the ice in a small pitcher; add the cream, vanilla extract and sweetener.
Stir to combine and chill well, about 1-2 minutes. Pour cream mixture into
chilled serving glasses, dividing ice evenly. To each glass add 3/4-cup diet
soda, and gently stir to combine. Serve immediately.

Serving size: about 1 cup
Makes 2 servings

Thursday, April 08, 2004
On the menu today

On the menu today:

xaos' greatgrandma's torte chocolat, a la patisserie


For the cake:

1/2 cup cocoa powder
3/4 cup boiling water
2 cups sugar
1/2 cup butter (4 ounces butter)
3 eggs, separated
1/2 teaspoon baking soda
1/2 cup sour cream
2 cups sifted flour
1 teaspoon vanilla
pinch of salt

For the frosting:

2 1/2 cups of powdered (confectioner's) sugar
5 Tablespoons of cocoa powder
5 Tablespoons butter (two and one-half ounces butter)
5 Tablespoons hot water
1 teaspoon vanilla


preheat oven to 375 f. butter and dust with flour three small cake pans, or two
8-inch cake pans, whichever you have handy. mix cocoa powder in a heat-proof
bowl with the boiling water, stir well, and let cool. in another, larger bowl,
cream the butter and the sugar together, and add beaten egg yolks. mix the sour
cream with the baking soda, stirring well. now add this sour cream mixture to
the butter, sugar, egg mixture. stirring, add the cooled cocoa mixture, then the
flour and the pinch of salt. stir this all rather vigorously to make a smooth
mixture. beat the egg whites, adding the vanilla as the egg whites begin to
stiffen, then continue beating until firm but not dry. fold the egg whites into
the chocolate mixture, by first adding a dollop of the egg whites to the
chocolate, stirring to "loosen" the chocolate batter, then adding the remaining
egg whites. fold quickly but carefully together. if you do not have three
smaller cake pans, you may use two 8-inch pans. whate!
ver pans you have, pour in the batter, bake for 20-25 minutes (do not
over-bake) and cool on a rack.
when cool, turn cake layers out, and frost layers with chocolate frosting,
adding layers as you go. dust with a bit of cocoa, if desired.
to make the frosting, sift the cocoa with the powdered sugar, set aside. mix the
butter and hot water together to make an emulsion, add to the sugar and cocoa
mixture, stirring well. add the vanilla, still stirring.

slice carefully and serve with espresso or cappuccino.

her mother is of french lineage and this is a recipe she learned from her
grandmother.  it has been modified for the modern kitchen, but i'm sure you'll
enjoy it!

it is very rich.  do not attempt to eat more than a very small slice!

Monday, April 05, 2004
On the menu today

On the menu today:

Xaos' potato knish


-3 cups flour
-1 stick margarine
-1 medium potato; cooked, peeled, mashed
-1 cup lukewarm water


-8 large potatoes; cooked, peeled, mashed
-3 eggs
-oil for sauteing
-kosher salt and pepper to taste
-3 large onions, sliced and sauteed


separate dough into several small balls. (something in the range of 50-60 balls)
roll out each piece of dough using a goodly amount of flour under ball to avoid
sticking. sprinkle lightly with matzo meal. cut each rolled-out ball into a 2 by
3 inch rectangle using a sharp knife and a ruler or kitchen straight-edge.  fill
rectangles, roll up, seal at the ends and brush the whole thing with beaten egg.
Bake on a floured and greased cookie sheet at 400 degrees until golden brown.
remove from sheet carefully, serve.

Thursday, April 01, 2004
On the menu today

On the menu today:

Xaos' greek dolmathes (a.k.a. "dolma" or "stuffed grape leaves") 

-1/2 lb Grape leaves
-1 lb Finely chopped onion
-1 cup Rice
-1 cup Olive oil
-1 batch Finely chopped dill
-1 batch Finely chopped mint
Juice from 1 lemon

quickly dip grape leaves in boiling water (blanch) then remove and run gently
under cool water.  set aside to drain.  mix the onions with half the olive oil.
after a while, mix in the rice, 250mL hot water and the remaining ingredients,
except for the oil and the lemon juice. boil the mixture for 4 to 5 minutes.
carefully wrap one tablespoon of the mixture with a grapeleaf and repeat until
completed. carefully place the dolmathes in a pot (a roasting pot with a lid
will do fine also) with some space between them. cover the dolmathes with a
plate a add the rest of the oil and the lemon juice with 500mL of water. boil at
low heat for 30 minutes, until some water is absorbed and the rice is done.
serve cold with slices of lemon. 

Tuesday, March 30, 2004
On the menu today

On the menu today:



6 oz. pkg. semi-sweet
chocolate pieces
6 eggs
2 tsp. vanilla
1 sq. unsweetened chocolate

Melt chocolate pieces in double boiler; when chocolate
is melted, remove from heat. Separate egg whites from yolks.
Beat yolks into chocolate. Add vanilla. Beat egg whites until
stiff, but not dry. Fold back into chocolate mixture. Shave
unsweetened chocolate on top. Chill for 4 hours.

Sunday, March 28, 2004
On the menu today

On the menu today:

Just Me's Banana Cream Cheese Pie

1.one 8 oz block cream cheese
2. one 8 oz carton sour cream
3. one large banana, or 1 C mashed banana
4. 1 tsp vanilla
5. one small box instant banana cream or vanilla pudding
6. ready-made graham cracker crust

Soften cream cheese. Once soft, beat with mixer till fluffy. Gradually add sour
cream. Then the rest of the ingredients. Beat till combined well. Pour into
crust and chill till firm.

I made this last night and it was yummy! I actually froze mine for two or three
hours and it did well...a little firmer than the results you will get from
putting it in the icebox. I think nextime I'll add sliced bananas on
top...perhaps some cool-whip?!

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