This one's a better one than my previous~
from: http://www.cooks.com/rec/view/0,1639,146177-230200,00.html

BOK CHOY CHICKEN SALAD
1 stalk bok choy, diced
1 bunch green onions, chopped
3-4 c. diced cooked chicken
1 sm. pkg. slivered almonds
1/4 c. sesame seeds
2 pkg. Ramen noodles (Oriental)
1/3 c. butter

DRESSING:

1 c. oil
1 c. sugar
2 tbsp. soy sauce
1/4 c. vinegar
2 pkg. Oriental seasoning (from noodles)

Brown almonds, sesame seeds and noodles in butter. Let cool. Mix dressing. Just before serving, mix all ingredients and toss with dressing.

From the good ol' Beeb~

http://www.bbc.co.uk/food/recipes/naan_86626

Ingredients

For the dough

*

250g/9oz (2 cups) plain flour
*

2 tsp sugar
*

½ tsp salt
*

½ tsp baking powder
*

110-130ml/3½-4½fl oz (½ cup) milk
*

2 tbsp vegetable (extra-virgin olive) oil, plus extra for greasing

For the topping

*

nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander
*

1 tbsp butter, melted, to serve

Preparation method

1.

For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.

2.

Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.

3.

Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five balls.

4.

Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.

5.

Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.


I don't do the topping except ghee~
Also I probably don't knead it enough so when I make my doughballs I don't roll them out, I kind of pull them into round-ish or triangular shapes.
And I grill mine in a cast iron skillet on the hob kind of like Navajo fry bread.

2 + 3/4c flour
1 tsp baking powder
1 cup sugar
8 oz. mandarins (tinned or use fresh, about 5~8; chop these into smaller pieces if desired)
3/4c butter (1 and 1/2 sticks)
1 egg
1 cup white chocolate chips
1/2 cup orange marmalade

1. Grease cookie sheet and preheat the oven to 450 degrees F. Cream together the butter and sugar.
2. In another bowl, combine the flour and baking powder. Add the egg and marmalade to the butter and sugar mixture.
3. Add the flour mixture to the butter mixture. (I don't know why; it's always add wet to dry but this seems to work for some odd reason.) Fold in the white chocolate chips and mandarin sections. (The recipe says otherwise re: mandarins but I think it produces a better cookie if it's slightly "chunky".)
4. Let the batter chill in the fridge for at least an hour before baking. Bake at 450 degrees F for 25 minutes.

Recipe from http://homecooking.about.com/od/cookierecipes/r/blcookie33.htm

10.03.10
I spent two days testing and perfecting this recipe to suit my own tastes. The bread turns out wonderfully thick and very dense.

Here is the original recipe, from http://allrecipes.com/Recipe/Irish-Soda-Bread-in-a-Skillet/Detail.aspx

Ingredients

* 1 cup (235 ml) milk
* 1 teaspoon (5 ml) white vinegar
* 2 cups (250 g) all-purpose flour
* 1/2 teaspoon (3 g) salt
* 1/2 teaspoon (2 g) baking (bicarb) soda


Directions

1. Preheat the oven to 400 degrees F (200 degrees C). In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes, or until curdled.
2. In a medium bowl, stir together the flour, salt and baking soda. Stir in the curdled milk mixture until smooth. Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet.
3. Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch.


My alterations:

Because my milk didn't curdle fast enough (or at all) during the suggested timeperiod, I heated it in a pan on the stove (with the vinegar in), then let it cool slightly and added it to the flour mixture. I have heard some people say let it stand for at least 30 minutes (this is a buttermilk substitution, by the way, so just add 1 cup of buttermilk if you have that instead) so I will try that with my next loaf.

Whisk the dry ingredients together before you add the wet. Then mix everything using a fork until it turns doughy, then use your hands to mix the rest. I greased and floured my cast-iron skillet lightly.

For a dessert bread, I added 1/4 cup (50 g) of sugar and 1/2 cup (75 g) raisins. I also used apple cider vinegar instead of white. I baked this loaf at 350 degrees F (180 degrees C) for 35 minutes although it wouldn't hurt to stay in for at least 45 minutes.

I "folded" the raisins in whilst kneading, and I only kneaded it 6-8 times before letting it rest covered by a tea towel for 10 minutes. I cut an "X" into the top of the bread before popping it in the oven.

Update, 11.08.10:
I use apple cider vinegar and let it stand for 15~30 minutues in the milk to get the consistency of buttermilk. It works much better.

Okay, so here's a yummy soup from my very own kitchen! What a change lol, I've been posting everyone else's recipes and none of my own. One day I had a bunch of ingredients and decided to see how they would fare in a soup-pot. The only ingredients I had missing at the time were potatoes and butternut squash, but I knew it needed something extra. Note: everything I'm using is organic, with the exception of the bouillion.

( akinotasogare's Autumn Harvest Soup )

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks

1/2 cup butter

1 teaspoon vanilla

1 1/3 cup Baker's Angel Flake Coconut

1 cup chopped pecans (roasted)


1. Mix all ingredients except the coconut and pecans in a pan on medium heat for 12 minutes.
2. Once all ingredients are combined add the coconut and pecans; stir.
3. Let frosting cool enough until it's easy to spread.

Roasting Pecans in the Microwave Easily:
1. Place 1 cup pecans on a plate lined with kitchen roll/paper towels. Spread them out evenly.
2. Nuke for 1 minute on high power.
3. Turn them over and nuke for another minute. If they don't look done you can put them in for another minute. They will be hot when they come out so be careful.
4. Chop. Done.

Bok Choy Salad


INGREDIENTS:

1 medium head bok choy, diced

1 bunch green onions, chopped

1 (3 ounce) package ramen noodles

1/2 cup blanched slivered almonds

2 tablespoons sesame seeds, toasted

1/3 cup olive oil

3 teaspoons lemon juice


DIRECTIONS:

1. Combine bok choy and green onions; cover and chill.

2. Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.

3. Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.

4. Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

Ingredients:

1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed
and drained
4 eggs
3/4 cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.
2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
3. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

Peppery Pork Roast

Serves: 8 servings



2 medium onions, sliced
2 tablespoons canola oil
4 pounds pork loin roast
Salt and freshly ground black pepper
5 cloves
2 sticks cinnamon
1 bay leaf
1 (12-ounce) can peppery soda (recommended: Dr Pepper)
1 1/2 cups dried apricot halves
1 1/2 cups pitted prunes

Slice onions and place in slow cooker.

In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper, then brown on all sides. Place browned roast in slow cooker on top of sliced onions. Add cloves, cinnamon stick, and bay leaf to cooker. Pour can of cola over roast and top with dried fruit. Cover and cook 3 to 4 hours on High setting or 8 to 9 hours on Low, or until thermometer inserted into center of roast registers 160 degrees F on an instant-read thermometer. Remove roast from slow cooker and let rest 5 to 10 minutes. Meanwhile, using a slotted spoon, remove onion, fruit and spices. Discard whole spices. Skim grease from sauce. Slice roast and serve topped with onions and fruit and a little sauce.

Serving Ideas: Delicious over garlic mashed potatoes.

SOUFFLED YAMS IN ORANGE SHELLS
6 lg. yams (about 4 lb.) or 1 can (40 oz.) drained
1 tsp. salt
5 lg. navel oranges
3/4 c. sugar
1/2 c. butter
1 tbsp. vanilla
1/2 c. raisins
Dash cinnamon
Marshmallows are optional for top

1. Wash yams, boil in salted water until tender. Drain, cool. Peel and slice (canned yam omit step 1).

2. Cut oranges in half and squeeze juice. Save juice. Reserve shells for serving.

3. In large bowl, combine yams, sugar, butter, vanilla and cinnamon. Mash or beat until smooth.

4. Add orange juice (about 1/2 cup) to make a light mixture (not runny) stir in raisins.

5. Mound high in orange shells. Place in baking pan. Bake at 350 degrees for 30 minutes or until hot. Or place mixture in a greased casserole and bake.

JAPANESE COTTON CAKE

Ingredients

250g (1 box) cream cheese
80 ml (1/3 cup) corn oil or canola oil
120 ml (1/2 cup) milk
60 grams (1/2 cup) corn flour (cornstarch; sifted)
80 grams (about 1/3 cup) caster sugar
6 eggs (separate yolks and whites)
40 ml (a little over 2 tbsp) lemon juice
120 grams (2/3 cup) caster sugar

Directions

1. First preheat oven at 150 degrees C (300 degrees F) and put a tray of water below the level where you want to put the cakes.

2. Melt cheese with milk and oil in a double boiler, whisking until you get a smooth batter.

3. Beat egg yolks and the 80g of sugar until smooth and add lemon juice. Slowly add creamcheese mixture. Add corn flour using the lowest level of speed on the mixer until well combined.

4. Next beat up egg whites on high speed and add spoonfuls of the 120g caster sugar until you get a firm peak of the egg white.

5. Add 1/3 of the eggwhite batter into the cheese mixture and gently fold until combined. Repeat with another 1/3 until all is used up.

6. Scoop into cupcake papercups or use muffin cups. Fill batter almost to the brim.

7. Bake the cakes for 50 to 55 minutes (depending on the size of your cups) or until the cakes are nicely browned.


http://www.jsward.com/cooking/conversion.shtml

http://www.latestrecipes.net/2010/07/10/japanese-cotton-cake/

What is quinoa? http://en.wikipedia.org/wiki/Quinoa

( Quinoa tips )

( Summer Quinoa Pilaf with Shrimp )


( Quinoa Cakes with Spinach and Goat Cheese )

( recipe )

The original recipe can be found here, but I was having trouble with that method of baking and so devised another one spur-of-the-moment which worked for me Very Happy

Great for any whitefish, really...

http://www.recipezaar.com/recipe/Lemon-Baked-Cod-135272

( recipe )

( my notes )

http://homecooking.about.com/od/cookierecipes/r/blcookie33.htm

( recipe here )

As I lie on my bed, thinking about you, I feel this strong urge to grab you and squeeze you, because I can't forget last night.

You came to me unexpectedly during the balmy and calm night, and what happened in my bed still leaves a tingling sensation in me.

You appeared from nowhere and shamelessly, without any reservations, you lay on my naked body...you sensed my indifference, so you applied your hungry mouth to me without any guilt or humiliation, and you drove me near crazy while you drained me.

Finally, I went to sleep.

Today when I woke up, you were gone, I searched for you but to no avail, only the sheets bore witness to last night's events. My body still bears faint marks of your enthusiastic ravishing, making it harder to forget you.

Tonight I will remain awake waiting for you...

... you fucking mosquito.

Feeling: amused

Hmm, I've never heard this story before, but it's cool. :D

One evening many moons ago, an old Cherokee man told his grandson about an ancient battle that lives inside people. He said, "My son, the battle is between two wolves inside us all. One is Evil. It is anger, envy, jealousy, sorrow, regret, greed, arrogance, self-pity, guilt, resentment, inferiority, lies, false pride, superiority, and ego. The other is Good. It is joy, peace, love, hope, serenity, humility, kindness, benevolence, empathy, generosity, truth, compassion and faith."

The grandson thought about those words for a minute and then asked, "Which wolf wins, Grandfather?"

The old Cherokee simply replied, "The one you feed."

LMAO. I really love Japan... hehe. This is from a kid's exercise programme with Ronald McDonald~ it's a remix, a very hilarious remix. I could (and do) watch this thing over and over~

http://www.youtube.com/watch?v=Q16KpquGsIc

Feeling: amused

Are you tired of those dandelions in your garden poking their sunny heads up every spring and summer, making it look cheap and shoddy? Well fear them no more! Just make dandelion wine out of them!

http://www.wikihow.com/Make-Dandelion-Wine

There aren't any round my place or I'd try it... LOL.

Feeling: amused

Not Safe For Viewing At Work/School

(O_O)

...

LOL~! This made me die laughing~ XD XD XD

http://www.newgrounds.com/portal/view/426284

Feeling: amused