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Tasty Bites Recipes , from the Kitchen Project Vol 4 #1  Stephen Block
 Feb 05, 2002 10:51 PST 
<><><>Tasty Bites<><> <> From the Kitchen Project<><><>
Feb. 5 , 2002
Vol 4 # 1
Stephen Block, editor, The Kitchen Project
http://www.kitchenproject.com
step-@kitchenproject.com

Hello! Put on some coffee or tea, and let’s talk about food.
(This newsletter is sent only to those who request
it. To have your address immediately deleted from
our subscriber list send any email saying unsubscribe to:
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<><><>Tasty Bites<><> <> IN THIS ISSUE<><><>

MAKING FINGER SANDWICHES, Canapés

MY FAVORITE MARDI GRAS CELEBRATION DISHES
      Bourbon Chicken
      Seafood Gumbo
      Chicken and Seafood Jambalaya
      Peach Cobbler
      Pralines

FACTS ABOUT RICE ...Susan gives good reference material for your recipe
collection.

POETIC PUDDING .....Marvelous Microwave Chocolate Cake ...Recipes in
Rhyme

COOKING SOMETHING FROM NOTHING ….ideas for what to do with leftovers?

<><><>Tasty Bites<><><> FINGER SANDWICHES<><><>
From the Large Cooking Project
http://www.kitchenproject.com/LargeCooking/

Finger sandwiches or Canapés are cute little pick-me-up sandwiches that
look
very classy at a party and are very easy and cheap to make. There are
just a
few little tricks to make them good. With about 15 minutes of practice
you
will be able to create 100's of combinations. They are a fun project to
do with kids, also.

Just get some bread , cream cheese, a few other things and let's get
started:
http://www.kitchenproject.com/LargeCooking/fingerSandwhiches.htm


<><><>Tasty Bites<><><> Food Web<><><>

Ummm! Fresh Vermont maple syrup over Vanilla bean ice cream....
Dave tells you all about the wonders of the real stuff from Maple
trees...
Also, this is one of the best food ezines on the web, and it’s FREE!
http://www.foodweb.com/

<><><>Tasty Bites<><><>FACTS ABOUT RICE<><><>
By Susan Doyle    What's it all about! Tips for the home and Kitchen
Wisdom
http://www.kitchenproject.com/susan/


Brown Rice is rice that has only the husk removed.

White rice is has had the nutritious brown coating removed.

Converted rice has been parboiled to remove the surface starch.

Unopened packages of rice should be stored at a cool room temperature.

To tenderize brown rice, allow to soak for an hour or two before
cooking.

To cook rice, bring to a boil, cover and simmer on low heat for 35
minutes. Turn off heat and let stand covered for 10 minutes.

Make a delicious dessert from leftover rice by adding stiffly beaten
sweetened whipped cream and fresh fruit.

Always rinse rice before cooking, to remove debris.
To receive Susan's daily tips in your email Monday through Friday, just
send a blank email to
sus-@kitchenproject.com

<><><>Tasty Bites<><><> MARDI GRAS CELEBRATION DISHES<><><>

Feb. 12 will be Mardi Gras time (“Fat Tuesday” this year. I will be
doing a Mardi Gras celebration dinner at Mrs. Beasley's restaurant.
This is a good chance to find out what makes the flavor of New Orleans
so special!

Here are some recipes from my Mardi Gras menu:

BOURBON CHICKEN
1 Chicken. cut up or
1 1/2 Lbs boneless chicken breast
GLAZE
1 cup Jim Beam Bourbon whiskey
1/2 cup Dark brown sugar
1 cup Ketchup
2 tsp. Worcestershire sauce
1/4 cup White vinegar
1 tbs. Fresh lemon juice
3 Cloves garlic, minced
1/2 tsp. Dry mustard
Salt and pepper to taste
Combine Bourbon, sugar, ketchup, sauce, lemon juice, garlic, salt and
pepper.

Stove top method:
Pan fry the chicken pieces. Fry till the chicken is done, then add 1/2
cup of sauce per
breast, cover and simmer on low for 5 minutes.

BBQ method
Marinate the chicken in the sauce. Barbecue chicken, and when done brush
the sauce on the pieces. Repeat till the chicken is nicely glazed. Heat
some of the sauce and serve on the side for dipping.

Here are some other recipes:
Oysters Rockefeller
http://www.thewanderingchef.com/MardiGras/Oysters%20Rockefeller.htm

Seafood Gumbo
http://www.thewanderingchef.com/MardiGras/seafoodGumbo.htm

Chicken and Sausage Jambalaya
http://www.thewanderingchef.com/MardiGras/Jambalaya.htm

Peach Cobbler
http://www.thewanderingchef.com/MardiGras/peachcobbler.htm

Pecan Pralines
http://www.thewanderingchef.com/MardiGras/pralines.htm


<>Tasty Bites<><><> Vanilla Beans <><><><><><><><><><><><>
Try making a pot of coffee and putting a vanilla bean in it.
It flavors it wonderfully and the vanilla bean can be reused again and
again.
http://www.thewanderingchef.com/vanilla/Vanilla_Bean_Page.html

<>Tasty Bites<><><>POETIC PUDDING-Recipes in Rhyme<><><>
by Shari Kay
http://www.kitchenproject.com/ShariKay

Note from the editor: I think this is a fun and unique way to write a
recipe. Shari Kay is in New Zealand, where it is summer now.
She is an accountant who loves to cook, and she writes poetry on the
side. This recipe includes a way to work in some exercises while you’re
baking and shows what to do if you make some mistakes along the way.


MARVELLOUS MICROWAVE CHOCOLATE CAKE

INGREDIENTS:

1 ¾ cups self-rising flour (or add 2 tsp. Baking powder and 1 tsp salt
3 Tb cocoa powder
1½ cups sugar
4½ oz butter (125g)
2 large eggs
1 cup warm milk (heat 60sec on High)
½ tsp baking soda dissolved in milk
1 Tb oil
9 inch (23cm) diameter microwave ring mould


(Exercises in this poem Shari did include
To prevent your body from increasing magnitude!)


METHOD:

Take a bowl and sift the flour, cocoa powder, salt
Stir the sugar in, then do an awesome somersault

Sixty seconds in a jug, melt butter set to HIGH
Take a rest from exercises, rub that painful thigh

Add the eggs to melted butter, whisk it all around
Beat in oil, milk with soda, now it's off the ground

Make a well in flour mixture, in the liquid goes
Oh! you've tipped the bowl and now it's run down to your toes!

Touch your toes to wipe it off, now can you stand up straight?
Gently does it. Oh! Those muscles! Feel your heart pulsate

What a runny wet concoction it's turned out to be!
When it's cooked you'll understand, absorbed in gluttony

Grab the ring mould, pour the mix in, whoops it's going down
Through the centre hole, you've missed it now, you clown!

Never mind, it's not too much, now place it on a rack
In the microwave on HIGH, now don't go losing track!

8 to 10 long minutes, while you lick your lips with glee
Cool the cake on wire rack, then ice it carefully

Smooth that icing on the cake, it's time to decorate
Lollies, almonds, cherries, walnuts, all to meet their fate

What a sight! Now stretch your jaw, as now it's time to eat
Yummy textured, morish, scrumptious, melt-in-mouth cake treat

VARIATION:

If you're not a chocoholic, coffee's on instead
3 dessertspoons substituted, that will spin your head!


BY GUESS AND BY GOD ICING


METHOD:

Put a bit o' butter in a micro waving jug
Melt it in the microwave, then do the jitterbug

Now you pour in icing sugar, guess you can't go wrong
As you stir it 'round you start to sing a jazzy song

Throw a bit of cocoa in, now turning on the tap
Trickle some hot water in, then stir and give a clap

If the mixture's runny then you put more sugar there
If the mixture's stiff you put more water if you dare

Sugar, water, sugar, water, mix until it's right
If you can't you'll find you're mixing all throughout the night

In the morning, forty-six bowls sized from small to large
Empty packets, icing sugar, hey now! Who’s in charge!

Icing overflowing, setting, sticky in your hair
Caking up your fingers, up your arms with such a flair

Send out to the supermarket, sugar on the list
Quickly do the washing up, now don't get in a twist

Put a bit o' butter in a microwaving jug
Melt it in the microwave, then do the jitterbug............


ShariKay 2002

<>Tasty Bites<><><>COOKING SOMETHING FOR NOTHING<><><>
Chefbaum’s Kitchen chef-@kitchenproject.com

Do you have leftover Chicken?

Chicken and Potato Cakes:
Add diced chicken meat to mashed potatoes, egg and breadcrumbs.
Make patties and cook until golden brown.

For more ideas on how to use Chicken leftovers go here
http://www.kitchenproject.com/chefbaum/LeftoverChicken.htm

*******************************************

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Thank you, and until next time....COOK SOMETHING GOOD, and share it with
us.
	
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