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Cool Recipes For the Food Lovers Here
Started:August 24th, 2013 (12:10 AM) by xiaosi Views / Replies:363 / 5
Last Reply:July 5th, 2014 (06:39 PM) Attachments:0

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Cool Recipes For the Food Lovers Here

Old August 24th, 2013, 12:10 AM   #1 (permalink)
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Cool Recipes For the Food Lovers Here

Hi all, couldn't find a recipe thread and wanted to share my Asian salad dressing with everyone....


Xiao Si 'n Jenny's hot 'n sour Thai dressing

1 batch - does a salad for two

1/2 or 1 WHOLE RED CHILLI SEEDED and CHOPPED (adjust to your own heat tolerance)
1 TBL Spn Chopped Basil
1 Handful of peanuts, skin on, on top of the salad

Add ingredients to shaker and mix well, chill and serve over peanuts and finely chopped garden salad



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Old August 24th, 2013, 02:44 AM   #2 (permalink)
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share more

thank you so much and please share more cool stuff and will certainly use this next weekend ...looks very nice dressing


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Old September 3rd, 2013, 04:32 PM   #3 (permalink)
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I have a pork tenderloin recipe that is sooooooooooo good, and pork tenderloin is fairly [really] cheap. I just have to figure out what is making it so tender: bean broth or the tomatoes. Yep, and it's better than Chef Jake's recipe (famous chef-dude on youtube)

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Old January 23rd, 2014, 10:22 AM   #4 (permalink)
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Slowww Larry

This is my favorite food / recipe

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Old July 5th, 2014, 06:35 PM   #5 (permalink)
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Futures Edge on FIO

How much money do you need to trade futures successfully?

This should be an important thread.

I love to cook and love to eat and try new food.

Below is my Shepard's Pie recipe I stole from Gordon Ramsey.


The Filling:

Olive Oil (2 Tbsp)
Ground Lamb or Beef (about 1.5 lbs)
1 Large Carrot (grated)
1 Large Onion (grated)
Fresh Rosemary
Fresh Thyme
Minced Garlic (I used 4 cloves)
Worcestershire Sauce (several splashes)
Tomato Puree or Paste (no more than a small can)
Red Wine (several glugs)
Chicken Stock (not sure, but it looks like about 1/4 cup)
The Mash:

Golden Potatoes (about 1.5 lbs)
Heavy Cream ( 1/4 cup)
Butter (3 1/2 Tbsp)
Egg Yolks (2)
Parmesan Cheese (1/4 cup, minimum)
Prep Work:

Dice the garlic
Separate your herbs from the stems
Separate your Egg Yolks
Peel and Slice your potatoes into even pieces
Open your wine if itís not already
Open your can of Tomato Paste
Cooking the Potatoes:

This part is easy as pie (no pun intended), just boil some water, throw some salt and your potatoes in, and set a timer for 15 minutes Ė start on your filling. Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm (your filling should be about done by this point)

Cooking the Filling:

Pour Olive Oil into a hot, rather large pan, then add meat. Stir meat as if your life depends on it for a few minutes so itís nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more. Quickly add your Carrot, and Onion, stir a little longer. The idea at this point is to get everything to a minced consistency.

Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes. I made mine without the stock because I didnít notice it the first time I watched the show. You can add it, or leave it out.

Final Instructions:

Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie. Serve it up and watch people melt! Oh I love Shepherd Pie!

You can watch the video below to get a better idea of how itís done.

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Old July 5th, 2014, 06:39 PM   #6 (permalink)
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Also if you can't think of what to cook check out for a small fee you can have a recipe and ingredients delivered to your home. My wife and I do this about twice a month. Because we are both so busy it is an easy way to try different plates and ingredients. Some have become family favorites.

I will look to try and post one recipe a week along with photos and instructions on how it turned out. (Probably Sunday lunch because that is an important meal in my Family.)

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