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Old 06-22-2007, 07:43 AM   #1
Chemar
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Arrow FoodTalk! Sharing Recipes

Here is a place where members can share their favorite recipes.......and yes, they dont have to include choccy....................
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Old 06-22-2007, 09:33 AM   #2
Chemar
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Wink Chicken a la Chemar

Ingredients For Chicken a la Chemar:

2 lbs skinless boneless chicken breasts or tenderloins
butter (1/2 stick=4 tblsp)
sesame seeds and oil (seeds to coat chicken and a few drops of oil)
Wonder Flour (enough for a light coat on chicken)

The Sauce
1/2 cup soy sauce
1/2 cup Mirin or sweet sherry
1/2 cup soft dark brown sugar
1+ tblsp ginger (fresh chopped or powder or paste) (add more or less acc to taste)
2+ cloves chopped garlic
2 bunches chopped scallions (green aka spring onions, bulbs and stems, remove roots and about 2 inches of stem tips)

Method:


Combine together all sauce ingredients (reserving half of the scallions for later) and let stand on the side. Be sure to keep stirring till all sugar is fully dissolved in the mixture. (I stir periodically while I am doing the rest)

Melt butter in ovenproof glass dish at 350deg (I use a lasagna dish)
Coat chicken lightly with flour and sesame seeds
add about 12 drops of sesame oil to the melted butter and mix together and then add chicken, coating both sides with the butter blend. I usually sprinkle a little flour and extra sesame seeds at this point and then return to oven at 400 deg.

When tops of chicken are brown, turn over each piece and then return to oven to brown more. This is usually around 10-15 min per side in my oven

Stir sauce mix and evenly pour over chicken and return to oven at 400 deg for 10-15 min min and then turn chicken over. Back to oven for about another 10-15 min (I usually give each side of chicken about 2 minutes under the broiler as my kids like that extra "brown" added) and it should be all done to enjoy with steamed rice, green beans or broccoli and carrots and a yummy side salad. Oh yes, sprinkle the remaining uncooked scallions on before serving the chicken.

ps My children love Japanese food, as do my husband and I, and so I came up with this when they asked me to make them one of their Japanese favorites, Chicken Yakitori. I tweaked things here and there to suit our tastebuds. If you prefer it less sweet just reduce the sugar and mirin/sherry a little or up the soy sauce Mirin is sweet sake/rice wine )

Enjoy!

C
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Last edited by Chemar; 06-22-2007 at 11:06 PM. Reason: adding for clarification
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Old 06-22-2007, 04:43 PM   #3
Chemar
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Tongue and for desert........

well

more like for tea

one of my childhood favorites, which was very popular in South Africa where I grew up, but I am told originates from one of the other Brit Colonies, in Queensland, Australia (Said to have been named after Baron Lamington, a popular governor of Queensland from 1896 to 1901.)

here ya go

Lamingtons

Small squares of plain spongecake dipped in melted chocolate and coated in desiccated coconut. Works best if cake is a day old before dipping.



SPONGE CAKE
(you can also buy a plain sponge cake or even a pound cake)-make day before

3 eggs
1/2 cup castor sugar
3/4 cup self-raising flour
1/4 cup cornflour
15g (1/2oz) butter
3 tablespoons hot water

Beat eggs until creamy and gradually add sugar, beating until sugar is completely dissolved.
Fold in sifted flour and cornflour, then add combined water and butter.
Pour mixture into prepared(lightly greased and flour dusted) 7x11 inch pans (13x9 works too...
Bake in moderate oven around 350 deg approximately 30 mins. (watch for browning, check that toothpick comes out of center dry when done)

Let cake stand in pan for 5 min before turning out onto wire rack.
when cooled, place in sealed container at room temperature overnight

CHOCOLATE sauce
3 cups desiccated coconut
500g or 16 oz confectioner's icing sugar (extra fine)
1/3 cup cocoa
(extra cocoa can beused for a more choccy loving tatsebud Curious)
15g (1/2oz) butter
1/2 cup milk

Sift confectioner's sugar and cocoa into heatproof bowl.
Stir in butter and milk.
Stir over a pan of hot water until choccy sauce is creamy smooth and has a glossy shine to it.

Trim the brown top and sides from the cake. (yes, you may eat those )
Cut into even pieces.
dip each cake piece into icing.( a fork is good for this)
Hold over bowl a few minutes to drain off excess chocolate sauce.
Gently turn or sprinkle in coconut to coat.
Place on cookie sheet to set.

and gobble quickly before the monkey finds them!!!!!!!

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Old 06-22-2007, 07:06 PM   #4
Lara
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You know your history! LOL
I just live down the road from Lamington National Park.
http://lamington.nrsm.uq.edu.au/ {Sound UP}

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This one I love making and eating.
It's great if you're not allergic to cornflour, flour, eggs, milk and other things. LOL.
I've copied the recipe from an old tv show "Burkes Backyard" online though.



Frangipani Pie

Pineapple Layer:

1 x 450g can crushed pineapple
1/4 cup cornflour mixed with 1/4 cup water
2 eggs (separated)

Coconut Cream Layer:

1-1/2 cups milk
3/4 cup sugar
1/4 cup cornflour mixed with 1/4 cup water
1 cup coconut
1 tablespoon butter
1 teaspoon vanilla
1 baked 20cm (8") pastry shell or crumb crust

Method:

1. Bring crushed pineapple to boil. Add egg yolks to blended cornflour and stir into pineapple, stirring until thick. Set aside.
2. For coconut cream layer, heat milk, sugar and pinch salt in saucepan over low heat until sugar dissolves. Add blended cornflour and stir until thick.
3. Remove from heat and add coconut, butter and vanilla.
4. Spoon half coconut cream mixture into pastry shell. Add pineapple, then remaining cream.
5. Top with meringue (using the 2 egg whites and 4 tablespoons sugar) and bake in a moderate oven, 180C for 15 minutes.

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If anyone has recipe for what I've heard called a Key Lime Pie, I'd love that please.

Chemar that chicken sound great. I have all those ingredients although I have absolutely no idea what "Wonder Flour" could possibly be. lol. I'm also just not sure what a scallion is, but figure it's probably either a spring onion or a shallot. I'll look it up.

Edited to add: I looked up Scallion in images and it looks as if it's what I call a Spring Onion. Thanks!

Last edited by Lara; 06-22-2007 at 07:40 PM.
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Old 06-22-2007, 09:42 PM   #5
shiney sue
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Default This is wonderful

Don't forget you have diabetics hanging around i do like looking at the
pictures. Now where's Grandma's Chocolate Pie. ummm this will be
fun,what a gret idea. whoops i think i'm suppose to be on another
forum. Gosh darn!! Sue
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Old 06-22-2007, 11:05 PM   #6
Chemar
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Quote:
Originally Posted by Lara View Post


You know your history! LOL
I just live down the road from Lamington National Park.
http://lamington.nrsm.uq.edu.au/ {Sound UP}
LOL I always thought Lamingtons were Welsh, or at least English cos my mom made them a lot.
It actually wasnt till I came to post the recipe here and looked up to see if there was a basic one on the Net, that I saw the bit about them originating in Oz



Quote:
If anyone has recipe for what I've heard called a Key Lime Pie, I'd love that please.
I do and will dig it out tomorrow when I dont have a jello brain like now Tho I am sure many others here would also have it. VERY popular Floridian desert and oh so yummy

Quote:
Chemar that chicken sound great. I have all those ingredients although I have absolutely no idea what "Wonder Flour" could possibly be. lol. I'm also just not sure what a scallion is, but figure it's probably either a spring onion or a shallot. I'll look it up.

Edited to add: I looked up Scallion in images and it looks as if it's what I call a Spring Onion. Thanks!
yeppers scallions are also called spring onions

The Wonder Flour comes in a shaker/dispenser. great for light coating and thickening as it doesnt clump easily like unsifted.

My kids love the chicken and we eat it at least once a weak. great for leftovers too

g'night...I am sure I shall dream food

ps I cant wait to try the frangipani pie
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Old 06-24-2007, 08:34 AM   #7
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Default Key Lime Pie for Lara

Key Lime Pie


Graham Cracker Crust (Make fresh or ok to use ready made)

16 graham crackers, crushed
3 tblsp sugar
1/4 lb melted butter (8 tblsp)

Mix crumbs with melted butter and press crust into a 9" pie plate.
Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned.
Place on a rack to cool.

Pie Filling
4 large egg yolks
1 can sweetened condensed milk (14oz)
1/2 cup fresh key lime juice (use bottled if no fresh available but fresh is best)
2 teaspoons lime zest( finely grated lime peel)


Beat egg yolks until they are just thick and pale. (Dont over beat.)
Add the sweetened condensed milk without mixing yet.
Now slowly beat in half of the lime juice until fully blended.
add the other half of the juice and the zest and blend in quickly (few seconds)

Pour the mixture into the pie shell and bake at 350F for NO MORE than 12 minutes to set the yolks
(dont overbake as then it gets kinda rubbery)

Serve with whipped cream.

real quick and easy and delicioso!!

enjoy

ps I have tried a lot of Key Lime Pie recipes, but this one is my fave so far...I got it from Gourmet Sleuth
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Last edited by Chemar; 06-24-2007 at 10:00 AM. Reason: oops spelling!
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Old 06-24-2007, 12:41 PM   #8
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Quote:
Originally Posted by shiney sue View Post
Don't forget you have diabetics hanging around i do like looking at the
pictures. Now where's Grandma's Chocolate Pie. ummm this will be
fun,what a gret idea. whoops i think i'm suppose to be on another
forum. Gosh darn!! Sue
Oops, sorry! Have had a bad time lately, I should never have promised it within 24 hours lol. However, this pie recipe is not diabetic-friendly, sorry to say. I'd be interested to see if anyone could turn it into one, although that seems doubtful.

Now, down to business! Here is Grandma's Chocolate Chiffon Pie



This recipe only makes ONE pie... you can double up the ingredients, of course... but only for the pie itself. Follow the recipe for the crust and put the listed amounts into each pie pan... it's very hard to accurately halve it once you double it up.

Crust:
1 C. cornflake crumbs (sometimes it's hard to find the packaged kind, so I usually crush my own... very finely)
2 Tbsp nuts, finely chopped (I prefer pecans)
2 Tbsp sugar
1/3 C. butter (my mother used margarine, but I don't.. this pie isn't exactly diet-friendly anyway, lol)

Put butter on to melt... place all other ingredients directly into pie pan. Mix them up, add butter when melted, and then use a fork to press firmly and evenly around 9" pie pan.
Bake @250 degrees for 7 min, then set aside till time to fill.

Pie ingredients:
1 env. unflavored gelatin
1 C. whipping cream
1/2 C. sugar
1/8 tsp salt
1 1/2 C milk
1 tsp vanilla
6 oz pkg semi-sweet chocolate chips

MIX gelatine, sugar and salt in pan (I double up, so I use a dutch oven)
ADD milk and chocolate
COOK over medium heat until choc. is melted and sugar is dissolved.
Remove from heat, beat on low until choc. is blended.
ADD vanilla
CHILL, stirring occasionally, until mixture mounds when dropped from spoon. (This takes longer than you want it too, lol... several hours)
WHIP cream with 1 tsp sugar until stiff.
FOLD into choc. mixture
SPREAD lightly into crust
CHILL until firm
GARNISH with more whipped cream and any crust crumbs left over in bottom of piepan.

STUFF yourself
UNFASTEN top button on pants
SMILE
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Old 06-25-2007, 07:24 AM   #9
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sounds real yummy Rogue

I will be trying this one next weekend..........we had Lara's frangipani pie yesterday and all I can say is
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Old 06-26-2007, 09:12 AM   #10
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Wonderful, Chemar... I hope you love it as much as I do! Have a slice or three for me, lol. I haven't been up to making one this year.
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