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| Recipes - Life Tips - Hyperspace Member Forums - Hyperspace Cafe Metaphysical Forum | |||||||||||||||
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Sily Von Sily d'Wily du Eden MD 
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William wrote: Sily, do you do Lobster and have Recipe? Welcome to the recipe thread William! We've been having a party... :-) Lobster? You mean delectable, steamed, squirted w/lemon, dipped in hot butter, extremely expensive but.............. oh so sweet-meat lobster?  The only recipe I have for lobster is 1) steam it .... 2) eat it ... 3) pat tummy and say "Mmm Mmm good".
____________________ "If you look for me, Maria, you will find me in the shade, wide awake or in a dream... it's hard to tell." -- from *Our Lady of The Well* |
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GertrudaRose Hyperspace Warrior
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I know it's early for Holiday recipes, but thought I'd throw in one of my favorites. Christmas Cookie Ingredients: 1 cup of water 1 tsp baking soda 1 cup of sugar 1 tsp salt 1 cup of brown sugar lemon juice 4 large eggs 1 cup nuts 2 cups of dried fruit 1 bottle Jose Cuervo Tequilla. Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup and drink. Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar...Beat again. At this point it's best to make sure theCuervo is still OK, try another cup ... just in case. Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit, Pick the frigging fruit off floor... Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for tonsisticity. Next, sift two cups of salt, or something. Who giveshz a sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher. CHERRY MISTMAS
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DreamTime Here I Be 
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Ohhh...thank you for that recipe. It makes me think of winter, which I am so looking forward too. C'MON WINTER! 
____________________ Life's journey is not to arrive safely at the grave in a well-preserved body, but rather to skid in sideways, totally worn out shouting, "HOLY COW...WHAT A RIDE!" Check out the SALE at my store: http://www.dreamtimecreations.etsy.com |
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Sily Von Sily d'Wily du Eden MD
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1. - - - >> LMAO @ the recipe!!!  2. Bring on the holidays... yes!!!  Can't wait. Last edited on Wed Aug 22nd, 2007 11:01 am by Sily ____________________ "If you look for me, Maria, you will find me in the shade, wide awake or in a dream... it's hard to tell." -- from *Our Lady of The Well* |
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DreamTime Here I Be
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HIC...i prefer irish cream
____________________ Life's journey is not to arrive safely at the grave in a well-preserved body, but rather to skid in sideways, totally worn out shouting, "HOLY COW...WHAT A RIDE!" Check out the SALE at my store: http://www.dreamtimecreations.etsy.com |
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Astrojewels Super Moderator 
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Lamingtons I swiped this off the net, but the base of the lamington is just a vanilla sponge so if you can make that without a recipe, do so. Ingredients · 1/2 cup butter · 3/4 cup castor sugar · 1 teaspoon vanilla extract · 2 eggs · 2 cups self rising flour · 1/2 cup milk Method · Grease and Line a Lamington Tin (11 x 8 x 1.5 inches) · Cream the Butter, Castor Sugar and Vanilla until light and fluffy. · Add the eggs one at a time beating together as you go. · Fold in the Flour and Milk, alternating as you go. · Pour the batter into the prepared tin, spread evenly, and bake in a Moderate Oven (375f/190c) for 30-40 minutes or until an inserted toothpick comes out clean. · Allow to stand for a few minutes before turning out on to a cooling rack. · Leave to cool then store in the Fridge overnight. This recipe tells you to use cocoa icing, but I prefer to make the coating with melted chocolate, and also cut the sponge square in half and fill it will jam, then refrigerate for a while before coating. To make the icing · Cool the cake for at least half an hour in the Fridge or Freezer, then cut into squares or fingers · Combine the Sugar and Cocoa in a large bowl · Heat the milk and butter in a saucepan until the butter is melted. · Add to the sugar/cocoa mixture and mix to a fluid yet not runny consistency To put it all together · Make a production line of Sponge Fingers, Chocolate Icing mixture in a bowl, coconut in a shallow container or plate, and a cooling rack with paper underneath. · Using a fork dip the sponge fingers into the icing, roll it in the coconut covering it well, and then place on to the rack to dry. · Once they have dried, place in an airtight container and leave to "mature" for at least a few hours, preferably overnight, before eating. If you fill with jam, you have to use your hands to dip the sponge in the chocolate, then the coconut, if you use a fork they will fall apart. If you want to fill with jam and cream, prepare the lamington squares first without any filling but make the sponge a little fatter, when they are set, cut them in half and then fill with jam and cream, but please no cream in a can.
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DreamTime Here I Be
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Thanks for that recipe, Karen. I will have to try it one day.
____________________ Life's journey is not to arrive safely at the grave in a well-preserved body, but rather to skid in sideways, totally worn out shouting, "HOLY COW...WHAT A RIDE!" Check out the SALE at my store: http://www.dreamtimecreations.etsy.com |
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DreamTime Here I Be
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JUST FOR FUN: Any Star Trek fans out there? Well, here are a couple of favorite recipes from Star Trek (Next Generation) crew members. If you would like to know a favorite recipe of any specific crew member, let me know, I might have it. Deanna Troi's Eggplant Casserole 2 pounds small, skinny eggplants, sliced (you can also use Japanese eggplant) 1 28 ounce can crushed tomatoes 1 medium-sized onion, finely chopped 1 cup light olive oil 2 Tablespoons chopped parsley or 1 Tablespoon dried parsley Salt and Pepper to taste Preheat oven to 375 degrees. Slice eggplant crosswise into half-inch slices. Heat olive oil in a heavy skillet until it just bubbles but doesn't smoke. Fry eggplant in hot oil until nicely browned on both sides. As the oil is absorbed, keep adding more, taking care not to splatter. As each batch of eggplant slices is fried, place them on a plate with paper towels so they can drain. When the eggplant is done and is draining, fry the onion in the remaining oil, or add more, over medium heat until the onion is golden brown. Then very slowly )so that it doesn't splatter) add the tomatoes, parsley, salt, and pepper. Simmer for about 5 minutes. Put the eggplant into a casserole dish (13 by 9 inches) in layers. Add the tomato sauce mixture, cover with aluminum foil, and oven bake at 375 degrees for 45 minutes. Serve with either a crusty white bread or a dark olive loaf to mop up the delicious sauce. This should be accompanied with a light Greek salad with olives and a hint of feta cheese. Serves 4 to 6
____________________ Life's journey is not to arrive safely at the grave in a well-preserved body, but rather to skid in sideways, totally worn out shouting, "HOLY COW...WHAT A RIDE!" Check out the SALE at my store: http://www.dreamtimecreations.etsy.com |
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DreamTime Here I Be
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Ensign Kim's Chicken and Sun-Dried Tomatoes 1 16 ounce package spinach or multicolored rotelle pasta (largest size) 2 to 3 boneless chicken breasts (skinless is optional) 16 ounces pesto sauce (packaged, in the refrigerator section of supermarket) 2 Tablespoons virgin olive oil 2 teaspoons garlic powder or 3 cloves garlic, crushed salt and pepper to taste grated Romano cheese, if desired While pasta is cooking in boiling water, slice chicken breasts into long bite-sized pieces. Coat the cooking surface of a 12-inch skillet with olive oil, add garlic powder or crushed garlic cloves, and heat. When pasta is done, drain and set aside. Cook sliced chicken in the olive oil and garlic over medium heat, turning frequently until chicken pieces just turn brown. Do not burn. Drain sun-dried tomatoes and slice into thin lengthwise pieces. Combine pasta, cooked chicken, sun-dried tomatoes, and pesto sauce in a large mixing bowl or salad bowl. Toss thoroughly, cover lightly, and place in refrigerator. Serve well chilled. You may add some more olive oil and Romano cheese. Serves approximately 4.
____________________ Life's journey is not to arrive safely at the grave in a well-preserved body, but rather to skid in sideways, totally worn out shouting, "HOLY COW...WHAT A RIDE!" Check out the SALE at my store: http://www.dreamtimecreations.etsy.com |
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DreamTime Here I Be
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Dr. Crusher's Cure-all for Insomnia Can't sleep? Don't worry about powerful soporifics, simply heat up some whole or skim milk in a small saucepan until it's hotter than body temperature but not boiling. Don't let a skin form. As the milk heats, stir in a teaspoonful of honey. Then, just before you serve, stir in some nutmeg. Serve in a mug with a touch more nutmeg floating on top. Pleasant dreams... 
____________________ Life's journey is not to arrive safely at the grave in a well-preserved body, but rather to skid in sideways, totally worn out shouting, "HOLY COW...WHAT A RIDE!" Check out the SALE at my store: http://www.dreamtimecreations.etsy.com |
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Sily Von Sily d'Wily du Eden MD
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More "local" food recipes from the eastern shore, Maryland, USA. This cake -- the Smith Island Cake -- is a little hard to make because it has ten to eight layers, depending how many pans you want to cook the batter in. The first picture I took below is the cake we had a few days ago, a Smith Island ten-layer coconut cake made by the ladies at Classic Cakes. It was expensive -- $27.00 for one cake, but it was for someone's birthday and a special occasion. The second picture I didn't take but you can really see the layers. Oh yeah, Smith Island, Maryland is a very interesting place. Recipe: is here. It calls for cake mix from a box, but you can make it all from scratch if you are a purist.  The cake we had:  A much better picture here of the layers: 
____________________ "If you look for me, Maria, you will find me in the shade, wide awake or in a dream... it's hard to tell." -- from *Our Lady of The Well* |
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AndrewX Hyperspace Warrior 
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Here's a simple and simply delicous way of cooking Lamb shanks. It's cooked by an American and you couldn't make it taste much better irrespective what else you may add to it. I cook it exactly as he does and when I serve them they sink faster than the Titanic. An real special treat.:big grin: http://www.youtube.com/watch?v=0F-MQSLan3k Last edited on Sun Sep 23rd, 2007 02:20 am by AndrewX ____________________ http://www.thecrowhouse.com/home.html http://au.youtube.com/watch?v=pDT7a8oUK0c&feature=related http://au.youtube.com/watch?v=-D944qlJ3F4&feature=related http://au.youtube.com/watch?v=PKThn4hD9bE&feature=related |
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Get Boldened Hyperspace Warrior
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I found a website that shows you how to cook American cuisines. There is also a section on food cooking basics like how to make pasta: http://www.conagrafoods.com/consumer/recipes/recipetv.do?cat=RECIPES&max=6 They show cooking videos too. The videos teach you how to make, to name a few: Blue Cheese Steak Chicken Mango Salad Chunky Moroccan Style Butternut Stew Cool and Easy Gazpacho Fresh Fruit Custard Tart Glazed Frank Kabobs Last edited on Tue Oct 23rd, 2007 09:13 pm by Get Boldened |
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Polly Tree Hugger
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The last time I cooked deer meat this is what I did. (This deer was shot in mid-state NY last year and fed mostly on raspberry bushes and apples in the wild according to my pro. The meat was not gamey tasting at all according to my tastebuds.) I added about a tablespoon of virgin coconut oil to the pan and cooked the meat (steaks from the thigh) with onion slices, Gala apple slices and Montreal Steak Seasoning. Simple but it was really good if you like deer meat.
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AndrewX Hyperspace Warrior
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Here are some sweets and desserts I enjoy. Dried FIGS Firstly you need to have the right variety of FIG to make good dried figs. The variety which is used by all commercial dried fig manufacturers is the one which produces relatively small round fruit which STILL look green when ripened. Do not use the variety of fig which produces elongated large dark figs as these ones rapture their skins badly by the time they hit the ground and have too much wetted internal pulp which ferments before they fall off the tree making them very unsavoury to the pallet. The smaller greener variety produce a rich blood/crimson red internal pulp that is highly aromatic and sweet but they do NOT rapture their skins when they fall on the ground and their wetted internal pulp has a much lower water content than all others thereby eliminating fermentation of the fig's sugars when over ripened. Collect all the figs that have fallen from the fig trees on the ground (usually this happens late August or early September). Do NOT use figs which are still attached to the tree, only the ones that are over ripened and fallen onto the ground. Wash them to remove any dust and then dry them well. Bake them in 180 C for 10 - 15 minutes. Let cool and store in an air tight jar. They last for months.  FIG preserve Ingredients: - 1 kg fresh figs - 1 kg sugar - 1 glass water - Juice of one medium to large lemon Put the figs in a pot, boil for 15-20minutes and drain them. Keep the water and boil it with the sugar for 5 - 10 minutes. Add the figs and remove from fire. Leave the figs in the syrup for one day. Next day simmer the figs until the syrup thickens. Finally add the lemon juice and mix it in well. Store in sterilized jars and seal tightly. SOUR CHERRY PRESERVE (exquisite sweet) Ingredients: Wash and stone/de-pip the cherries. There is a special implement for this, or you can use a forked hairpin. Their stoning has to be done carefully in order to leave them intact. Many farmers who grow and supply them have a special machine which pips them so ask or it when you buy them. Though even if you cannot buy them stoned it will not take long to stone them once you get the hang of it by trying a few first. When stoning place the stones/pips/seeds in the water as they are taken out; at the end remove the pips from the water and discard them. Do not discard the water. Place the cherries and sugar in alternating layers in a wide saucepan. Add the water strained from the stones, bring to the boil and simmer for 20 minutes. Withdraw from the heat and let it stand for 24 hours. Bring back to the boil, skim, add the lemon juice and boil rapidly, without stirring, until it reaches setting point ie very thickened. Store in sterilized jars and seal tightly. To serve, all that is needed for a full serving is one heaped tablespoon of the preserve in a dessert plate.  Turkish Delight (yum) Ingredients: - 2 kg sugar - 1,5 cup corn flour - Pinch of mastic powder - Pinch of vanilla - 6 cups of water - Icing sugar - Rosewater (1/2 to 1 cup depending on your taste) - 1 sacket gelatine Mix all ingredients except the Icing Sugar into a saucepan and bring to the simmer. Simmer until mixture becomes thick and smooth. Pour mixture into a baking pan and at this point you may if you wish sprinkle any kind of cruched nut on top of it... cashews and pistacho go well with it. If you do not want to sprinkle nuts on top of it, then leave it out to cool off. When cool place it in the fridge for 7 hours. Remove from fridge, cut in square pieces of medium size, keeping in mind that each piece is a serving, and roll each piece in icing sugar. Delish. 
____________________ http://www.thecrowhouse.com/home.html http://au.youtube.com/watch?v=pDT7a8oUK0c&feature=related http://au.youtube.com/watch?v=-D944qlJ3F4&feature=related http://au.youtube.com/watch?v=PKThn4hD9bE&feature=related |
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AndrewX Hyperspace Warrior
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Stuffed Zuccini Blossoms Ingredients: Wash the zucchini blossoms and drain them. Use a bowl to mix the rice with the oil, tomato, parsley, onion and the spearmint all together. Stir well and start stuffing the zucchini blossoms, one by one, using a small teaspoon. Be carefull not to damage the blossoms. Do not overstuff the blossoms as the rice will swell when it is boiled. Place the stuffed blossoms into a saucepan, add water and cover. Simmer until rice is cooked. Check water if more is required and jsut a little if need be. 
____________________ http://www.thecrowhouse.com/home.html http://au.youtube.com/watch?v=pDT7a8oUK0c&feature=related http://au.youtube.com/watch?v=-D944qlJ3F4&feature=related http://au.youtube.com/watch?v=PKThn4hD9bE&feature=related |
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Sily Von Sily d'Wily du Eden MD
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Oh. My. God. YUMMY. :big grin:
____________________ "If you look for me, Maria, you will find me in the shade, wide awake or in a dream... it's hard to tell." -- from *Our Lady of The Well* |
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DreamTime Here I Be
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Stuffed Zucchini...oh, yumm... I also love, love, the sweets, but since I quit smoking I have gained - sigh - some weight, so I must only look at them and not touch. :crybaby:
____________________ Life's journey is not to arrive safely at the grave in a well-preserved body, but rather to skid in sideways, totally worn out shouting, "HOLY COW...WHAT A RIDE!" Check out the SALE at my store: http://www.dreamtimecreations.etsy.com |
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AndrewX Hyperspace Warrior
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The zucchini flowers are very tasty and very Low Fat as well, I'm sure you'll enjoy them Sily, just find a friend who has a zucchini patch and ask them for a bag of flowers. Most growers simply let them wilt away and die. Hi DT, One does NOT need to deprave themselves of a nice sweet if they still wish to lose weight. Just keep away from the ones that are saturated in fats and sugars. Try any of these, theyr'e all delish. LOW FAT Sweets Baked Apples INGREDIENTS:
Preheat oven to 350 degrees. In a small bowl, combine dried fruit, walnuts, sugar and cinnamon. Core each apple and place in a baking dish. Spoon one-fourth of the ingredients into each apple. Bake for 40 minutes or until apples are tender. Serves 4 Per Serving: Calories 287, Calories from Fat 50, Total Fat 5.5g (sat 0.5g), Cholesterol 0mg, Sodium 6mg, Carbohydrate 57.5g, Fiber 6.8g, Protein 1.7g If you wish you can a scoop of low-fat yogurt of any flavour you wish, vanilla flavoured goes very well with it.  POACHED PEARS INGREDIENTS:
Combine pomegranate juice, orange juice, orange zest, cinnamon, nutmeg and honey in a large saucepan. Warm the juices on a low-medium heat. Peel the pears, leaving the stem in tact and core from the bottom of each pear. Slice a small section of the bottom of each pear so they can stand. Place pears upright in warm juice and spice mixture and baste. Simmer pears for 20-30 minutes, depending on degree of firmness. The pears should be tender when pierced. Remove pears and transfer to a plate. Bring juice mixture to a boil and reduce by half. Remove cinnamon stick. Spoon syrup over pears. Serve warm. Serves 4. Per Serving: Calories 292, Calories from Fat 9, Total Fat 1g (sat 0g), Cholesterol 0mg, Sodium 0mg, Carbohydrate 69.3g, Fiber 6.1g, Protein 1.4g  Low Fat Pear-Cranberry Strudel INGREDIENTS:
Preheat oven to 350 degrees. Spray a cookie sheet with nonstick cooking spray or lay a silicone baking mat inside. Place chopped pears in a medium bowl with lemon juice, cranberries, sugar, cinnamon and nutmeg. Stir well. Place one phyllo sheet on cookie tray and spray with butter-flavored cooking spray. Repeat with next four sheets. Lay final sheet on top. Spoon filling along length of dough sheets, leaving a border of at least 1 inch from the edges. Tuck in the short ends and roll the strudel. Bake seam side down for 25 minutes or until golden. Serves 4. Per Serving: Calories 168, Calories from Fat 12, Total Fat 1.4g (sat 0.3g), Cholesterol 0mg, Sodium 83mg, Carbohydrate 37.6g, Fiber 3.3g, Protein 1.5g  CARROT CAKE This one is outragously good tasting:big grin: INGREDIENTS:
Preheat oven to 350 degrees. Spray a 13-inch x 9-inch baking pan with nonstick cooking spray. Combine flours, baking soda, cinnamon, allspice and nutmeg in a large bowl. Stir with a whisk. In another bowl, beat egg whites until soft peaks form. Beat in sugar slowly, followed by the applesauce, buttermilk and vanilla. Add to flour mixture and stir until just moist. Stir in the pineapple, carrots, raisins and walnuts. Spoon batter into baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack before frosting. For the frosting: Beat cream cheeses together with lemon juice and vanilla. Add in powdered sugar until desired consistency. Spread over cooled cake. Cut cake into 16 squares. Per Serving: Calories 269, Calories from Fat 29, Total Fat 3.3g (sat 1.1g), Cholesterol 5mg, Sodium 244mg, Carbohydrate 54.9g, Fiber 2.7g, Protein 5g  Enjoy DT:big grin: Last edited on Mon Nov 26th, 2007 10:08 am by AndrewX ____________________ http://www.thecrowhouse.com/home.html http://au.youtube.com/watch?v=pDT7a8oUK0c&feature=related http://au.youtube.com/watch?v=-D944qlJ3F4&feature=related | ||||||||||||||
