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Post by braided-rug on Jan 8, 2006 8:49:18 GMT 10
Next ingredient, lamb.
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Post by braided-rug on Jan 9, 2006 17:39:04 GMT 10
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Post by braided-rug on Jan 9, 2006 17:41:39 GMT 10
Broccoli?
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Admin
Major Contributor
formerly ~cara~
Posts: 4,651
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Post by Admin on Jan 10, 2006 6:58:59 GMT 10
Broccol/Cheese soup
Broccoli Salad
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Admin
Major Contributor
formerly ~cara~
Posts: 4,651
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Post by Admin on Jan 10, 2006 6:59:22 GMT 10
Okra?
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Post by ellise on Jan 10, 2006 7:20:54 GMT 10
Fried okra
Gumbo
Boiled okra *yucky*
Mushrooms
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lynn
Regular Contributor
~Inspired To Be Far Above Rubies~
We either make ourselves miserable, or we make ourselves strong. The amount of work is the same.
Posts: 1,572
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Post by lynn on Jan 10, 2006 8:00:52 GMT 10
Cream of Mushroom Soup
Pizza
No Peek Beef Casserole
peanut butter?
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Post by braided-rug on Jan 10, 2006 9:43:12 GMT 10
http://www.weigh****chers.com.au/food/rcp/index.aspx?Renovate=1
that was www.w e i g h t w a t c h e r s.com.au
and look for the recipe link
satay
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Post by braided-rug on Jan 10, 2006 9:45:04 GMT 10
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Post by braided-rug on Jan 10, 2006 9:50:51 GMT 10
green beans?
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beth2
Post Mistress
Posts: 249
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Post by beth2 on Jan 10, 2006 19:21:15 GMT 10
Green beans:
Boil or steam fresh green beans, then wrap in a slice of proscuitto and saute in olive oil til the beans 'brown' or 'blacken' a bit. Proscuitto is strong, so use sparingly!
Steamed green beans, potatoes, carrots etc with a mustard-cheese sauce - I use wholegrain mustard, double cream brie or camembert cheese melted in microwave with a wee bit of milk, plus red pepper flakes.
Potatoes, onions and green beans in a balsamic vinegarette dressing.
----
Next: Capsicum/bell pepper
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Post by braided-rug on Jan 10, 2006 21:15:03 GMT 10
Wow, sounds lovely.
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Post by ellise on Jan 11, 2006 11:50:59 GMT 10
Beef fajitas
Stuffed peppers
Spaghetti sauce
Satay
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Post by braided-rug on Jan 11, 2006 13:22:34 GMT 10
Did you want a bottled satay as an ingredient? Anyway in the meantime here is a recipe: Simple Satay Sauce Serving size: unspecified Cooking time: Less than 15 minutes Makes 1 cup INGREDIENTS 2 teaspoons peanut oil 2 teaspoons grated ginger 2 eschalots, finely chopped 1 tablespoon chopped coriander root and stalks/cilantro 2 cloves garlic, finely chopped 1 chilli, finely chopped 1 teaspoon mild curry powder (South East Asian curry powder preferable) 1 tablespoon fish sauce ½ cup crunchy peanut butter 1 tablespoon palm sugar 1 cup coconut milk 1 tablespoon rice vinegar ¼ cup chopped coriander leaves METHOD Heat oil in a small saucepan. Add ginger, eschalots, coriander root and stalk, garlic and chilli. Fry over medium heat until ingredients soften. Add curry powder and cook a further 30 seconds. Add remaining ingredients - except the vinegar and coriander leaves and stir until the mixture is combined. Simmer for 2 minutes or until fat rises to the surface. Stir in vinegar and coriander leaves and serve. Serve with satay skewers. Tablespoons are a 1/4 bigger in this recipe so cut back a bit. From: aww.ninemsn.com.au/recipesearchresults.aspx?collection=AWWRecipes&query=%252bsatay%2B%252b&shf=AWWRecipes&stb=%2bsatay&specialoptions=%2b |
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Post by braided-rug on Jan 11, 2006 13:27:51 GMT 10
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