Recipe
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These are rather like broad tagliatelle and I prepared the dish like this… / Roast about 10 cherry tomatoes cut in half, in olive oil with 5 garlic cloves and a sprinkle of dried chili for twenty minutes. Halfway through the roasting, add some small whole mushrooms. I used oyster, buna-shimeji and shiro-shimeji varieties. Meanwhile bring some water to the boil, add salt and the pappardelle. After 5 minutes, add a handful of baby spinach leaves and cook for a further 6 minutes. / Serve the pasta with the roasted, tomatoes, garlic and mushrooms. / Total preparation and cooking time 25 minutes. Bon appetitto! The lighting was overcast daylight (the best diffusser) through my kitchen window. N.B. This image is now for sale as laminated kitchen art! Technical Details: Camera: Nikon D200 / Lens: 12-24mm f4 / Focal Length: 20mm / ISO: 250 / Exposure: 1/125 sec at f /4 / Post Processing: Photoshop CS3 © 2008 John Hooton
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Ever wonder what the components of destruction are? Here is the recipe…
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This started off simply enough with an image of a pear and an unwillingness to buy kitchen art when I thought I could give it a go for myself. After applying additional image layers and making brushes out of some of my other images, this is the final result. This will definitely hang in my kitchen! Best viewed large
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Raw photo. Taken in my kitchen. :-) Cranberry Pie / In a pie shell put: / 2c. cranberries / 1/2c. brown sugar Mix & pour on top / 1/2c. melted butter / 1/2c. flour / 1/2c. sugar / 2 eggs Bake at 350F for 45-55 minutes
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all fall photographs from Northwestern Ontario
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Never Fail Scones
by Rhana Griffin3 cups of Self Raising Flour / 1 cup of cream / 1 cup of lemonade (carbonated or “fizzy” lemonade for non-aussies) Mix into a dough and …
3 cups of Self Raising Flour / 1 cup of cream / 1 cup of lemonade (carbonated or “fizzy” lemonade for non-aussies) Mix into a dough and press out to about 3-4cm thick then cut out with a glass or your favourite cookie cutter shape (I like love hearts personally) Cook until golden in your oven which has been pre-heated to 180 degrees C. Serve hot with jam and cream. No no…. no need to thank me. But when Aunty Joan next comes to visit and expresses her utter amazement that your scones no longer cause a visit to the denture specialist, feel free to send some good vibes my way ;) NEVER fail scones. Why? Because I care =)))
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From: The Epic Collection of ‘Elle Jaye Rose’ facebook graffiti Edition # of 20 shirts note some designs may have an ever so-slight screen resolution affect (which is part of the concept of puter-art)
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Paintings, Plays and Cheesecakes :)
by Anni MorrisWhat a weekend. yesterday spring had definitely sprung, temperatures rose to 20C and the sun shone all day. / I attended the dress rehear…
What a weekend. yesterday spring had definitely sprung, temperatures rose to 20C and the sun shone all day. / I attended the dress rehearsal of a play I had written with a few friends-it is being performed tonight to the public :) It is only a short play but has all the components which add that sense of drama > a funeral, conflict, comedy, missing jewels and a secence; complete with thunder claps and spirit activity. It was so much fun writing it. Yesterday was also the day for setting up and hanging for an art exhibition I am part of. 16 South Island NZ Art Guild members are set to wow Cantabrians (people from the Canterbury region) with their eclectic collection of artworks in a first of a kind exhibition. “Common Ground” is showing from Monday 15th – 21st September 2008. / Mon – Sun 10am – 5pm / Opening Day – Artists in Residence – Monday 15th September. / Gallery “O” in the Christchurch Arts Center, Christchurch, New Zealand. / Level 1, Boulevard shops and galleries / Worchester Boulevard (stairwell adjacent to Coffee Corner) The Exhibition titled “Common Ground” will raise the bar for artists throughout New Zealand as this group of well known artists showcase their talents and make their original works available for sale to the general public. The public are invited to a unique opportunity to meet and watch the “Artists in Residence” who will be creating paintings onsite during the opening day celebrations, Monday September 15th. The Artists involved are excited to share this experience with everyone. All the participating artists – Amanda Hook, Anni Morris, Barb Warren, Chavah Kinloch, Cheryl Irwin, Elissa Ramsay, Janet Marshall, Jude Blake, Kirsty Black, Maria Hartley, Pam Buffery, Rachael Inch, Ron Esplin, Sharon Burger, Shelly Van Soest, Tanya Dann, Viv Hansen – are proud members of the NZ Art Guild. The NZ Art Guild is a nationwide organisation which is committed to promoting, supporting and providing resources and opportunities to all kiwi artists. I got a phone call last night to say I had sold a painting ‘The Sisters’ before it opened. It was totally unexpected,and a big suprise. A fellow artist had bought it. / Fingers crossed for lots of sales over the next week for all the artists involved. Oh…yes, the cheescake. I have a weakness for raspberries and made a raspberry cheesecale. The recipe is soooooooooo easy and definitely worth a go. End result is impressive and incredibly yummy so thought I would share the recipe here. So creative vibes to all and happy painting and eating ;) ~ Hugs Anni Raspberry Cheescake -Easy / Serves 8 / Prep 20 mins / Cook 40 mins / Ready in 1 hour Ingredients: * 8 digestive biscuits * 50g butter , melted * 600g cream cheese * 2 tbsp plain flour * 175g caster sugar * vanilla extract * 2 eggs , plus 1 yolk * 142ml pot soured cream Method 1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool. / 2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool. Try – Put a handful of whole raspberries into the base before pouring over the cheese mixture. Mash and sieve a further 200g raspberries and drizzle 2 tbsp over the top, running a knife through any large blobs. Bake as before and serve the rest of the sauce on the side. Top the cheesecake with more fresh raspberries.
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In the “Restaurant Issue” for September, I just had to make them. Then I just had to shoot them. :)
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My new vector illustration about the weather that is changing constantly over the last few weeks… I thought maybe someone is cooking the weather and decided to have a diversity for a change ;) So here is The Weather Chef who is preparing the rainbow from sun and rain…
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Home made vegetable soup with some of the vegetables used to create it, and a small dish of toasted sunflower and other seeds, which make a crisp, healthy and delicious addition to the dish. / The original image has been treated with filters and a little distortion to create a semi abstract effect.
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The recipe for James Bonds Vodka Martini, from the novel, Casino Royale . / . / Worth a closer look!!! / . /
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this is a recipe i created for margaret….food design and creating foods that are beautiful and colorful is a passion. it is about food and life for me…eat color for the health of it…. / . / in a large bowl add the following.. / . / 2 fresh mangoes cubed / 1 cup fresh orange juice / juice of a lime / 1 cup of chopped tomatoes or cherry halves / 1 bunch of cilantro chopped / 2 green onions chopped / 2 carrots cut thin / 1 cucumber sliced / 1 red onion slivered / 1 red pepper slivered / 1 tablespoon minced jalapeno / 2 minced pieces of garlic / tablespoon of minced ginger / i teaspoon of ground cumin / a few good shakes of hot sauce / salt and pepper to taste / .. / 1 pound of boiled shrimp (cold) / . / mix all this up and let it sit for a few minutes… / .. / then put atop a plate of greens and call it done! / .. / hope you like this this marg…. / . / terri
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First in a series of fabric journal pages for a family recipe book of comfort foods. Why keep family recipes sequestered away in a box when you can embellish them and make a visual feast! The 6” x 6” page is a collage of fabric, stitch, paper, paint, and cinnamon sticks. “Eat butter first, and eat it last, and live till a hundred years be past.” / ~ Old Dutch proverb
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My new vector illustration about the weather that is changing constantly over the last few weeks… I thought maybe someone is cooking the weather and decided to have a diversity for a change ;) So here is The Weather Chef who is preparing the rainbow from sun and rain…
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Jamaican curry
by Midori FurzeYou need; 1 kg chicken pieces (skinned) / salt and pepper, / 1/4 tsp chilli powder / ...
You need; 1 kg chicken pieces (skinned) / salt and pepper, / 1/4 tsp chilli powder / 1/4 tsp sage / 1/4 tsp paprika / 1/2 tsp majoram / 1 tbs curry powder / 1-2 tbs flour / 1 chicken stock cube / 1-2 cloves of garlic / 450g canned tomatoes / 1 – 2 cups water / 1/2 cup tomato sauce / 1 casserole dish / 1 oven in good shape / Place chicken in casserole dish then pour mixed seasoning over chicken. / cook in the oven for 2 -4 hours. 180 oC / Serve with rice. I got this recipe from a Jamacan student. / Nice’n easy and very yummy! /
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Gnocchi Recipe
by Michelle HittMy Gramps is 100% Italian and Grammy is 100% Finnish, so she knows how to cook some pretty good stuff, and her gnocchis are no exception!...
My Gramps is 100% Italian and Grammy is 100% Finnish, so she knows how to cook some pretty good stuff, and her gnocchis are no exception! This is probably one of the easiest recipes she or I have ever used, and it’s a good way to use up left-over mashed potatoes! Grammy’s Gnocchis 1 c. mashed potatoes / 1 c. flour / 1 egg / dash of garlic powder Mix thoroughly in a small bowl. Grab a handful of dough and knead on a floured surface a few times. Roll the dough into a snake until it’s about as big around as your finger. Cut into 1/2 inch pieces. Cook in boiling water. Wait about a minute after they rise to the top, and then remove with a slotted spoon. Serve with your favorite meat sauce or garlic butter sauce. If you don’t plan to cook the gnocchis for a while, place on a cookie sheet and freeze. Once frozen, you can package them in ziplock bags for easy storage. They keep VERY well. Also, it is suggested that you don’t try to double or triple the batches. If you need more than one batch, make them separately.
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My daughters pet Lorikeet was quite vocal today about what desserts she wanted, she was very interested in these recipes from my mums Take 5 magazine. This image is straight from my Kodak Z8612IS camera on the auto setting, thanks for visiting, cheers- Valerie xxx
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So, you take some rice ...
by Arletta.. any rice, I suppose; in this case, it’s just Food Club brand white rice and in proportions that should yield around a cup of rice per …
.. any rice, I suppose; in this case, it’s just Food Club brand white rice and in proportions that should yield around a cup of rice per person. I think about a cup per person is just enough to go with the rest of the dinner. If I’m wrong, well, that’s okay, because leftover rice can be put to great uses. You put the rice in the bowl a microwavealble bowl, with the appropriate amount of water. Now, I look to cook my rice a bit longer than is generally considered good when making these sort of meals, because I like it to end up sticky. Regardless of the meal, I am nof a fan of fluffy rice. Fluffy rice flies all over and gets up your nose, if you ae not careful. Who needs that, during a meal – or, at any other time. I put the rice on for 25 minutes because it is cold water and a moderate sized bowl: 5 cups should be building up inside there. The chicken and broccoli were frozen, but that was yesterday. The orange juice was frozen, too, but that was days ago. Out the come! Out of the ‘rridge with them and onto the stove top. It is not required, placing things on the stovetop. It’s not even recommended. Yet, it is flat and fairly clean, conveniently located; things will be placed there. Things will also be chopped there. Shh! Don’t tell! Things are cut there: onion is chopped The tops and ickier looking bits of bell peppers are removed. That is later, though. For now, back to the chicken. Pull the old nasty pan out of the oven, the one the kids forgot to remove after cookiing hamburger parties in a selfish nighttime feeding rritual. They’ve been reminded before, they will forget again. The cockroaches don’t mind when they do forget, though, so life is somewhat balanced between parental frustration and diminuative joy. Put the new clean pan in its place. Rinse it first, because cockroaches were just thought of and paranoia runs deep. Put the chicken on the pan. This time it is boneless, skinless chicken breast; nice and thick. Sprinkle spices on and around the chicken: basil and rosemary are nice with chicken; a little cayenne for kick; a little salt to enhance; a dash of red wine vinegar for exotic flair beyoond the call of duty; ginger, because – well, just because! Garlic is a given! Cinammon can be lovely.Onion powder is dusted on, and all smells satisfactory indeed. Orange juice is oppened and poured into a bowl. Not the rice bowl, but another one Wait! Don’t forget to put the cornstarch in, first. How much? Slightly more than you think you’ll need. Water cooks out of chicken, sometimes. Add honey! How much? I have a fiarly big jug, so I tip it, hold, then right it again. It takes less than 2 seconds. Stir. The cornstarch and honey will make a light creamy, tasty looking paste. Don’t taset it. Now, orange juice and stir .. stir. .. stir .. get those lumps out .. mizzen that main mast .. well, maybe just .. stir. ... / / Pour onto and around the chicken. Oh, yes, I forgot: I also added a few drops of sesame oil. No one knows why, but it smelled good at the time. Will it make a difference? I don’t know. Now the desecration of the stovetop begins in earnest. Chop .. chop .. chop .. drip .. spill .. .tear … I tend to tear up the bell peppers. I worry about my hand shaking and the knife slipping and fingertips rolling away, never to feel the finer things in life again. It’s not the most unreasonable fear; especially when your knives must be wielded savagely due to inferior quality. I do chop the onions, though. Throw the onions, bell peppers (golden and green), and previously frozen broccoli on top of all. Slide the pan, and, preferably, also the oven rack, into the oven. Set the oven for bake, 350 degrees. This is a guess. So is the time of an hour, which is what the oven timer will be set for. Wait and dream. While dreaming, write. Bon Appetite!
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Cup cake
by Dorothy VenterLooking at all the lovely comments on my work and the faves as well as the features, I thought to give all my RB friends a sweet thank yo…
Looking at all the lovely comments on my work and the faves as well as the features, I thought to give all my RB friends a sweet thank you. / This recipe has taken South Africa by storm and I wish to share it with you. / All you need is a coffee mug, a tablespoon and a microwave oven. / The recipe: / Mix together in the mug 4 tablespoons flour, 4 tablespoons sugar and 2 tablespoons cacao. / Add 1 egg and mix well with spoon. / Add 4 tablespoons oil and 4 tablespoons water (or milk if you like poison). / Mix well. / Microwave on High for 3 minutes. / Eat ! / Hope you enjoy it.
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Just made some Christmas goodies, we have a Christmas tree!!!!!!!!!
by Anni MorrisHi everyone, / I am starting to get into Christmas mode here. Today we got a lovely Christmas tree and the entire living area smells of t…
Hi everyone, / I am starting to get into Christmas mode here. Today we got a lovely Christmas tree and the entire living area smells of that magical pine fragrance…takes me right back to childhood Christmases, Tomorrow it will get the ‘treatment’ lights on first, that’s if we can unravel them. Over the years the Christmas tree decorations have increased to quite a collection…some homemade others from different parts of the world. I spent a while in the kitchen this morning making a yummy sweetmeat called ‘White Christmas’. It is made with Kremelta (vegetable shortening) it comes from the coconut…I added chopped up apricots, plump raisins, currants, rice bubbles and coconut. I’ll post the recipe below incase you want to try it. If you can’t get Kremelta you can use Copha. I am also cooking a vegetarian alternative on Christmas Day…it’s a truly wonderful nut roast that’s just as yummy cold the next day with spicy plum sauce. It is called Mrs Myrtlebury’s Devon Nut Roast. It is quite involved but worth the time to make something special for the non-meat eaters. I list the recipe at the end of this journal post. Had another earthquake here last night too…at 10.05pm local time…it was a magnitude 4.2 and only 12 kms deep…situated 40km south east of Dunedin…a wee bit too close for my liking. Hope the Christmas tree won’t collapse over Christmas! / I had good news last week, 2 of my paintings have sold at my solo exhibition, the biggest most expensive one and a smaller one. So it has been worthwhile…even if nothing else shifts (have my fingers, toes crossed still). I wonder what music you all listen to when you paint? I am just being nosey. Please feel free to email and let me know if you can recommend anything. At present I am listening to Over the Rhine. Over the Rhine borrowed their name from one of Cincinnati’s most colorful and controversial neighborhoods. They are an Ohio-based musical band, the core of which is the husband-and-wife team of bassist/pianist/guitarist Linford Detweiler and vocalist/guitarist Karin Bergquist. The album is called “Drunkard’s Prayer”. Also like listening to Hem an indie folk-rock band, fusing together a mix of traditional American music with newer style. They consider themselves to be a “countrypolitan” band. Their albumn is called “Rabbit Songs”. If you ever get a chance to listen to a band called Nouvelle Vague do…especially their album of the same name “Nouvelle Vaguet”. They are a French musical collective and have a saucy bossa nova style. I had better shut up about music as I will bore your socks off. Hey, I am getting paints for Christmas!!!!!!!!! Good old Santa…oil ones too. I thought it high time I gave them a try..I wonder how you find them to work with? I have used them a few times and was very impressed with how easily they mix and blend. I have heaps of ideas for future paintings in the New Year. I keep a little notebook and jot down ideas, quick sketches etc… they serve as little prompts when I get around to seriously getting them down on canvas. I should explore texture far more too…I’ve used papers underneath my paintings before and modelling compound…but have yet to try other things like sand, wax etc… Any comments/advice on texture are always very welcome. Thanks to the people that have bought my cards so far. It means a lot to me…gives me a buzz that a little bit of me is out there…and you like it. I wish you all a very happy, safe, healthly and peaceful Christmas…whereever you may be on the globe. I have really enjoyed seeing your art on here. Cheers from / Anni in New Zealand PS Recipe below WHITE CHRISTMAS 10 min 10 min prep 1 cup desiccated coconut 1 cup rice bubbles 1/3 cup sultanas ( I used finely chopped dried apricots..they worked well) 1/3 cup currants 1/3 cup raisins 1 cup icing sugar 1 cup whole powdered milk (I used skimmed) 6-7 ounces kremelta 1 teaspoon vanilla essence 1. Mix dry ingredients in a bowl. / 2. Melt kremelta and pour over dry mix; mix well. / 3. Press into a flat, lightly greased, baking tin and cut before too hard. / 4. Refrigerate. Mrs Murtleberry’s Devon roast Mixed nuts (walnuts, hazelnuts, sesame seeds, almonds, cashews) 250g / Butter for greasing / Shallots 100g (4 small), finely chopped / Chopped tomatoes a 400g can, drained / Organic eggs 3 beaten / Gruyère or mature Cheddar cheese 150g, grated / Fresh thyme 1 tsp, chopped or dried thyme ½ tsp / Fresh sage 2 tsp chopped or dried sage ½ tsp / Dried mint ½ tsp / Fresh parsely 1 tbsp finely chopped / Yeast extract 1 tsp blended with boiling water 1 tsp (or use 2 tsp soy sauce) / Fresh lemon juice 1 tsp / Pinch of salt / Freshly ground black pepper / Herb sprigs to decorate (optional) / Rich tomato sauce or gravy to serve You’ll also need a loaf tin, at least 500g capacity, or a springform cake tin. Place the nuts in a dry frying pan over a medium heat. Toast, stirring gently, until golden and fragrant, taking care not to burn. Remove to a bowl and leave to cool. Whiz in a food processor until very finely chopped (the mixture should still be loose, not a purée). Preheat the oven to 180°C/Gas Mark 4. Grease the loaf tin with butter and line with baking paper, then grease the paper. In a large bowl, combine the ground nuts with shallots, tomatoes, eggs, cheese, herbs, yeast extract mixture, lemon juice and seasoning. Mix thoroughly. Scoop the mixture into the prepared tin and bake for 45 minutes to 1 hour, or until firm and golden. Cool slightly, then turn out on to a serving plate and peel off paper. Decorate with herb sprigs and serve with a rich tomato / sauce or gravy.
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Recipe there
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THE K.F.C. RECIPE REVEALED
by GODDFOR THOSE OF YOU THAT MISSED IT / THIS IS THE REAL RECIPE FOR THE LEGENDARY K.F.C. / ELEVEN SECRET HERBS AND SPICES!!! “OKAY THE K.F.C…
FOR THOSE OF YOU THAT MISSED IT / THIS IS THE REAL RECIPE FOR THE LEGENDARY K.F.C. / ELEVEN SECRET HERBS AND SPICES!!! “OKAY THE K.F.C. SECRET RECIPE IS BASIC TAKE A CHOOK AND FIRE IT INTO THE RADIATOR OF A 1954 CHEVY IMPALA DO THIS FEATHURS CLAWS AND ALL FROM AN AMERICAN CIVIL WAR CONFEDERATE CANON / TAKE THE RESULTING MUCK,BURNT FEATHURS BLOOD AND GREASE MIX IT WITH SOME GARLIC SALT, MARJORAM AND A GOOD LASHING OF PETROL THEN INCINERATE THE LOT UNTIL IT FORMS A PILE OF ASH LIKE GOO AND THIS IS THE SECRET SEASONING. / SO THE ELEVEN SECRET INGREDIENTS ARE: / A CANON, / GUNPOWDER / A CHICKEN / THE RADIATOR AND FRONT GRILL OF A 1954 CHEVY IMPALA / MUCK / BURNT FEATHERS / GREASE / BLOOD / GARLIC SALT / MARJORAM / AND PETROL! THIS IS THE WORD OF THE LORD. / SO LET IT BE WRITTEN / SO LET IT BE DONE. / KEYHOLE
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Recipe of the tuna in Noodles
by pbworks1) Cook noodles as you are in the habit. / 2) In a frying pan brown onions and garlic, many of garlic with some olive oil exclusively. / 3)...
1) Cook noodles as you are in the habit. / 2) In a frying pan brown onions and garlic, many of garlic with some olive oil exclusively. / 3)... – In few minutes, sorry ! :) It’s an old story… not so old but like a wink ! / Well… to see Tuna Noodles Enjoy
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