bump

__________________
it's only kinky the first time

it's not the orgasm but getting there thats fun

a shot in the bush is worth two in the hand

whip me, beat me, tie me up, break my arm, but please don't break my heart

"The trouble with the world is that the stupid people are cocksure and the intelligent are full of doubt" -Bertrand Russell

grind

*giggles*


Love this thread... will get my recipies in here soon!!!

__________________
A blessed thing it is for any man or woman to have a friend, one human soul whom we can trust utterly, who knows the best and worst of us, and who loves us in spite of all our faults.

ok here is my secret family recipe for tomato sauce:

ONLY TO BE SHARED WITH FELLOW PIXIES. GUARD IT WITH YOUR LIFE!!!!!!!!!!!!!!!!!!!!!


1 lg can tomato puree
1 lg can diced tomatoes
1 sm can tomato paste
1 can mushrooms
1 med can tomato sauce
generous helping of parmasan and/or romano cheese
1 lb ground meat
1 pk Jimmy Dean pork sausage- sage variety
1 med onion chopped
4 cloves garlic, minced
lg Pinch rosemary, crushed in palm before added
lots of parsley
Pinch thyme
Lots oforegano
Pinch of sage
salt
pepper

Cook ground meat and sausage in bottom of large stock pot. Cook until just browned. Add onion and garlic. Cook for about 5 minutes. Add remaining ingredients. Simmer for at least 3 hours.

Serve over your favorite pasta.

In lieu of meat in sauce you can make meatballs.

__________________
What ever you can do or dream you can, begin it. Boldness has genius power and magic in it.-- Goethe

Hacked Chicken with Hot Oil & Browned Szechuan Peppercorns


6 cloves garlic
1/4 cup coriander roots and stems
6 tablespoons sesame paste
4 tablespoons thin soy sauce
3 tablespoons shao hsing
3 tablespoons honey
2 tablespoons sesame oil
4 teaspoons rice vinegar
1 1/2 teaspoons hot chili oil
2 scallions, green only, chopped
1/2 teaspoon Szechuan peppercorns
2 whole chicken breasts
In a mortar and pestle (or small food processor) puree the garlic and coriander. Transfer mixture to a bowl and add the sesame paste, soy sauce, shao hsing, honey, sesame oil, rice vinegar, chili oil, and scallions and mix together. Brown the Szechuan peppercorns in a dry castiron skillet over low heat for 5 minutes, stirring occasionally. Grind them, then sieve them and add to the bowl with the sauce.

Boil the chicken breasts in lightly salted water for 67 minutes, until just past pink. Refresh them under cold water. When cool, skin and bone them. Pull apart the meat into strips. Arrange meat on a serving plate. Pour over sauce and serve. Yield: 6 appetizer servings

__________________
Though I am different from you,
We were born involved in one another.

For it was not into my ear you whispered, but into my heart. It was not my lips you kissed, but my soul.

Complete surrender should not just come at moments in which one faces overwhelming odds, but in the calm when it seems one is personally in complete control of one's life.

BUMP!!!!!!




Now that Steph has some time on her hands and can help me organize all these delicious recipes, we're going to try to have them all categorized and typed up into Word Documents in a zip file and be ready to send out by the end of November.

There is still time to contribute if you have something you'd like included. The more we have, the better it will be.

Anyone that wants a copy of the file when we get it together please PM me with your e-mail address and once it's ready I'll be happy to send you a copy.

__________________
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety" Benjamin Franklin
*******************
My Stories:
Dream Date
Just Desserts
Internet Lovers Meet - Part 1
Internet Lovers Meet - Part 2
Internet Lovers Meet - Part 3
RAVISHED!!
My Birthday - A Fantasy

Beer

Walk across the street to the beer store
Put beer in the fridge, putting one aside for immediate use.
Pop the top.
Drink!

(I promise I won't bump it with more stupid stuff like this! And is it a bump if I'm adding to a thread less than an hour after the last bump?)

LAST CALL!!!!




Steph is in the process of organizing, categorizing the current recipes and will be putting them into zip files and thereby completing our Pixies Cookbook.

PLEASE, if you have anything to contribute, do it now.......we will keep this open until Nov. 21 and after that the cookbook will be sent out. Anyone that contributed will get a copy if we can e-mail you thru the site, if I don't already have your e-mail addy.


Anyone else who is interested, please get your e-mail address to me and I'll e-mail the zip file to you.

I'm sorry this has taken so long, but hopefully it will be worth it and will provide some enjoyment to all that use it. And thank you so very, very much to everyone who contributed recipes. This project would not have been possible without you.

__________________
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety" Benjamin Franklin
*******************
My Stories:
Dream Date
Just Desserts
Internet Lovers Meet - Part 1
Internet Lovers Meet - Part 2
Internet Lovers Meet - Part 3
RAVISHED!!
My Birthday - A Fantasy

My preference is 50/50 combination of beef and pork.
2 slices white bread (remove crusts)
1/3 cup milk
1 1/2 pounds ground meat
1 onion (medium) grated
1 clove of garlic (It's a minimum. Try more to your taste)
1 tsp seasoned salt
½ tsp Cajun seasoning
1/3 cup of water (varies)
2 tablespoonfuls chopped parsley
2 tablespoonfuls chopped dill
Dry bread crumbs
Oil or butter (or their mix in any proportion) for frying
Put bread into milk for a few minutes. Squeeze the bread to remove milk and put the bread into a large bowl. Add the meat to the bread along with the onion, garlic, water and egg. Mix well.
Form the mixture into oval patties about 3 inches long. Place the bread crumbs on a cutting board. Roll the patties in the crumbs, flattening them lightly as you roll.
In a large skillet heat oil or butter over medium heat. Put patties to the skillet and fry until richly browned on both sides. Reduce heat to low, cover and cook for another 4 to 5 minutes. Prick a patty with a tip of the knife. If juices still run red, cook a little more. Repeat the procedure with rest of the patties, adding more oil or butter if necessary.
Enjoy with mashed potatoes and a half sour pickle (optional).

Pelmeni (Siberian Meat Dumplings)
To make 6 dozen
DOUGH
1 teaspoon of salt
3 eggs
1 cup of water
3 to 4
cups of all-purpose flour
In a large mixing bowl, combine the flour and salt and make a deep well in the center. Drop in the eggs and water and, with your hands or a large spoon, slowly but thoroughly mix the flour into the liquid ingredients until the mixture can be gathered into a compact ball. Transfer the dough to a lightly floured surface and knead it by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand. Sprinkle the dough with extra flour when necessary to prevent it from sticking to the board. Knead for about 10 minutes, or until the dough is smooth and elastic. Then shape in into a ball, wrap it loosely in wax paper, and let it rest at room temperature for at least 1 hour.
FILLING
2 tablespoons of butter
1 tablespoon of vegetable oil ½ cup of finely chopped onions
6 ounces of lean top round or beef chuck, ground twice
6 ounces of fresh pork fat, ground twice
1 teaspoon of salt
teaspoon of freshly ground black pepper
cup of melted butter or 1 cup of sour cream (optional)
In a heavy 10- to 12-inch skillet, melt the butter in the oil over high heat. When the foam has almost subsided, add the chopped onions and, stirring frequently, cook over moderate heat for 3 or 4 minutes, or until they are soft and lightly colored. With a rubber spatula scrape the onions into a large mixing bowl. Then add the meat, pork fat, salt, pepper and ½ cup of cold water and mix with a large spoon or your hands until the ingredients are well combined and the mixture is smooth.
On a lightly floured surface, roll the reserved dough into a rough rectangle about 1/8 inch thick. Lift the dough over the back of your hands and pull your hands apart, stretching the dough carefully until it is almost paper thin. Spread it on a table and, with a sharp knife, trim it into an 18-inch square. Cut out rounds of the dough with a 2½- to 3-inch cookie cutter.
Drop ¾ teaspoon of the filling in the lower half of each round, run a finger lightly dipped in water around the edges and fold the exposed dough over the filling. Seal the edges by pressing firmly with the prongs of a fork. Dip your fingers in water again and lift up the two corners, pinching them together for form a round or triangular pouch.
Over high heat bring 3 quarts of water to a vigorous boil in a 4- to 6-quart casserole. Drop about a dozen of the dumplings into the water, reduce the heat to low, and cook then uncovered for 8 to 10 minutes, or until they rise to the surface of the water. With a slotted spoon, transfer them to a double thickness of paper towels and let them drain while you cook and drain the remaining dumplings similarly.
The pelmeni may be served in either of two ways: As individual portions with melted butter or sour cream, or as a garnish for clear soup such as beef or chicken broth.

Thank you so much Navarre!!! Your recipes sound delicious!! I'm definitely going to try them. My husband has a bit of Russian heritage and I'll bet he'd love to try them.

__________________
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety" Benjamin Franklin
*******************
My Stories:
Dream Date
Just Desserts
Internet Lovers Meet - Part 1
Internet Lovers Meet - Part 2
Internet Lovers Meet - Part 3
RAVISHED!!
My Birthday - A Fantasy

Cucumber with Sour Cream Salad

To serve 4 to 6
4 medium cucumbers, peeled, halved, seeded, and cut crosswise into ½-inch thick slices
1 tablespoon of coarse salt, or 2 tablespoons of table salt
½ teaspoon of white distilled vinegar
Dressing
3 hard-cooked eggs
1 teaspoon of prepared mustard, preferably Dijon or Dusseldorf
1/3 cup of sour cream
2 teaspoons of white wine vinegar
¼ teaspoon of sugar
1/8 teaspoon of white pepper
4 to 6 large lettuce leaves, well washed and dried
1 tablespoon of finely cut fresh dill leaves
In a mixing bowl, combine the cucumber slices, salt and vinegar and toss them about with a large spoon until the cucumber is well moistened. Marinate at room temperature for 30 minutes, then drain the cucumbers through a sieve and pat them thoroughly dry with paper towels. Place them is a large mixing bowl.
Separate the yolks from the whites of the hard-cooked eggs. Cut the whites into strips 1/8 inch wide and 1 to 2 inches long and stir the egg whites into the cucumber.
With the back of a large spoon, rub the egg yolks through a fine sieve set over a small bowl. Slowly beat in the mustard, sour cream, white wine vinegar, sugar and white pepper. When the dressing is smooth, pour it over the cucumbers and toss together gently but thoroughly. Taste for seasoning.
To serve, arrange the lettuce leaves on a large flat serving plate or on a small individual plates and mound the salad on top of them. Sprinkle with dill and refrigerate until ready to serve.

Salat Olivier (Tart Chicken Salad With Sour Cream Dressing)
To serve 6
2 whole chicken breasts, about ¾ pound each
1 large onion, peeled and quartered
2 teaspoons of salt
½ cup of coarsely chopped, drained, sour dill pickles
4 boiled new potatoes, cooled peeled and thinly sliced
3 hard-boiled eggs, peeled and thinly sliced
1/8 teaspoon of white pepper
¼ cup of mayonnaise, freshly made or a good unsweetened commercial variety
¼ cup of sour cream
2 tablespoons of capers, drained, washed, and patted dry with paper towels
1 tablespoon of finely cut fresh dill leaves
6 green olives
1 medium tomato, peeled
1 small head of lettuce, the leaves separated, washed and dried with paper towels
In a heavy 2- to 3-quart pot, combine the chicken, onion and 1 teaspoon of salt. Cover with about 1½ quarts of cold water and bring to a boil uncovered over high heat, skimming off the fat and scum as it rises to the surface. Partially cover the pan, reduce the heat to low, and simmer about 10 minutes, or until the chicken is tender. Remove the chicken from the pot and with a small, sharp knife, remove and discard the skin and cut the meat away from the bones. Cut the chicken meat into strips of about ½ inch wide and combine them in a large mixing bowl with pickles, potatoes and eggs. Sprinkle with the remaining teaspoon of salt and 1/8 teaspoon of white pepper. In a small bowl, beat together the mayonnaise and sour cream, and stir half of it into the salad. Taste for seasoning.
To serve Salat Olivier in the traditional Russian manner, shape the salad into a pyramid in the middle of a serving platter. Mask with the remaining sour-cream-and mayonnaise dressing and sprinkle it with capers and dill. Decorate with olives, tomatoes and lettuce leaves.

Borshch Moskovsky (Moscow-Style Beet Soup)
To serve 6 to 8
2 tablespoons of butter
1/ 2 cup of finely chopped onions
1 1/ 2 pounds of beets, cooked, peeled and cut into strips 1/8 inch wide by 2 inches long (5 cups-you can also shread the beets in a food processor)
1/ 4 cup of red wine vinegar
1 teaspoon of sugar
2 tomatoes, peeled, seeded and coarsely chopped *
2 teaspoons of salt
Freshly ground black pepper
2 quarts of beef stock (see below)
1/ 2 pound of white cabbage, quartered, cored and coarsely shredded
1/ 2 pound of boiled ham, cut into 1/4-inch cubes
1 pound boiled brisket from the stock, cut into 1-inch cubes
4 sprigs parsley, tied together with 1 bay leaf
1/ 2 cup of finely cut fresh dill or chopped parsley
1 cup of sour cream
In a 6- to 8-quart pot, melt the butter over moderate heat. Add the onions and, stirring frequently, cook 3 to 5 minutes, or until they are soft but not brown. Stir in the beets, then add the wine vinegar, sugar, chopped tomatoes, 1 teaspoon of salt and a few grindings of black pepper. Pour in 1/ 2 cup of stock, cover the pan and simmer undisturbed for 50 minutes.
Pour the remaining stock into the pot and add the chopped cabbage. Bring to a boil, then stir in the ham, frankfurters and beef. Submerge parsley and bay leaf in the soup, add another teaspoon of salt, and simmer, partially covered, for 1/ 2 hour.
Transfer the borsch to a large tureen and sprinkle with fresh dill or parsley. Accompany the soup with a bowl of sour cream, to be added to the borsch at the discretion of each diner.

BEEF STOCK
1 pound of fresh lean brisket of beef
5 pounds of marrow bones, cracked
1 large onion, peeled and quartered
1 large carrot, scraped
2 celery tops, 6 sprigs of parsley and 2 bay leaves tied together with a string
1 tablespoon of salt
In a heavy – to 8-quart pot, bring the pound of beef, beef bones and 4 quarts of water to a boil over high heat, skimming off any foam and scum as they rise to the surface. Add the onion, carrot, tied greens and salt, partially cover the pot and reduce the heat to low. Simmer 1 to 1 1/2 hours, or until the meat is tender but not falling apart. Remove the meat from the pot with a slotted spoon, cut in into small pieces and set them aside. Continue to simmer the stock partially covered, for about 4 hours longer. Then strain the stock through a fine sieve set over a large bowl, discarding the bones and greens. With a large spoon, skim off and discard as much of the surface fat as you can. The stock is then ready.


(When I lived up north, I would strain the stock into a large pot and put it out in the garage overnight. The fat would then form a layer on top of the stock. I would carefully remove the fat layer and have no-fat stock.)

Another *bump*

Just a few days left . . . as far as I can tell so far, we've got lots of desserts and mains . . . salads and appetizers are needed.

SS mentioned something in her first post about aphrodisiacs . . . we don't have any!

even though SS and Steph may not be doing the pixies cookbook anymore, i am bumping this thread 1. there are some awesome receipes that should be seen by some of us newbies and 2. there might be some of us that can contribute more ideas/receipes. Lastly 3. I am looking for some things that i can cook for Mayhem that are farely inexpensive and that can be prepared without the use of an oven.

i have quite a few receipes in my head, and i never measure my ingredients out for my fave ones.......but.....when i get back to the states and get my internet hooked up there i will contribute some of the ones that i have in my cookbooks and card box.

A special favour to those pixies that are in the UK...do you have any receipes for English fare? Your foods and products are different from those that i am used to back in the States. and you don't have RANCH SALAD DRESSING here!!!! well you do but it took me and Mayhem's Mum looking thru 4 different stores to find 2 tiny bottles.

Thank you all in advance,
Lizz