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Monday, January 12th, 2009
9:57 am
History of the humble pie.
The history of the meat pie can be traced back to the ancient Egyptians. The bakers to the pharaohs incorporated nuts, honey, and fruits in bread dough, a primitive form of pastry. Drawings of this can be found etched on the tomb walls of Ramses II, located in the Valley of the Kings.
Historians believe that the Greeks actually originated pie pastry. The pies during this period were made by a flour-water paste wrapped around meat; this served to cook the meat and seal in the juices. These were called “Artocreas”, and were simply a pastry crust, onto which cooked meat was spooned.
The Romans took it a step further by adding a top and bottom crust.

The nursery rhyme "Sing a Song of Sixpence . . . four and twenty blackbirds baked in a pie,” According to the rhyme, "When the pie was opened, the birds began to sing. Wasn't that a dainty dish to set before the King." In all likelihood, those birds not only sang, but flew briskly out at the assembled guests. Rabbits, frogs, turtles, other small animals, and even small people (dwarfs) were also set into pies, either alone or with birds, to be released when the crust was cut. The dwarf would emerge and walk down the length of the table, reciting poetry, sketching the guests, or doing tricks.

Early settlers bought the pie to Australia, which instantly gained popularity due to it’s basic, readily available ingredients. Mutton was used in early pies as in those days it was a lower price even than vegetables.

The golden crust meat and gravy snacks were available in Sydney in the mid-1800’s, often sold as a counter lunch in hotels.
In years to follow, pies were sold from pie carts which stopped near places of entertainment or where large groups gathered. The Pie Man was a common sight in the streets of Sydney and Melbourne, selling hot pies from a large tin box kept warm by a small charcoal stove. They progressed to horse-drawn contraptions, then to warmers on the back of a Chevy ute to access popular holiday destinations and sporting events.
In the first half of the 1900’s only fish & chips challenged the pie as the natural choice for hungry Australians.
Meat pies are still people’s first choice while they watch sporting matches. An Aussie rules Final crowd in Melbourne can consume 90,000 pies in a day
Prime meat cuts such as fillet steak, rump and sirloin do not necessarily make good pies as they lack the natural jelling agent collagen, which is spread throughout the meat fibers holding them together. In fact the better value cuts like knuckle, shanks and trimmed blade used in most Australian pies not only have a good collagen content but are high in protein, iron, zinc and vitamin B12. These beef cuts are good quality and contain only about 5% fat.
Tuesday, September 28th, 2004
9:58 pm
bananas foster
I've made this twice already and its really awesome.

bananas foster recipeCollapse )
Friday, July 23rd, 2004
3:52 pm
low carb, low fat .. under 400 c
hi !! i just joined. my names Melody.
my friend & i are on the Pritikin Diet (simliar to The Zone, i think.)
& we're looking for recipes for lunch/snack/dinner
under 400 calories, low carb, low fat.
i'm a terrible cook with very little imagination & we're getting a bit sick of living off of toated sandwhiches and vegetables!
id love to see what ideas you've all got! thanks in advance! xx
Thursday, July 15th, 2004
9:39 pm
very good-watergate cake
1 pkg of white cake mix (duncan hines)
1 pkg pistachio pudding
1 cup of vegatable oil
1/2 c chopped nuts (i dont use)
3 eggs
1 cup club soda

grease and flour pan. bake @ 350 for 35-40 min.


1 large pkg dream whip topping(2 envelopes)
1 1/4 cup cold milk
1 pkg pistachio pudding

beat well until very thick. at least 5 minutes

Current Mood: sleepy
Monday, July 5th, 2004
4:13 pm
Presentation :)

Hi! Since I love cooking and I accidently saw that a nice community exists on the subject I decided to jump in :)  You've guessed that the name's Gabrielle. So here is my first recipe I want to share :

Flower salad

Salad : scarole, chicorée, roquette, trévisse, feuilles de chêne and pensee (the flowers) very tasty


Apple juice, olive oil (extra virgin is the best) Chef salad seasonning and the special touch : Baby pablum apple and strawberry or you can use ordinary strawberry compote but the baby stuff is realy better.

Very nutricious and tasty

Bon appetit!

Tuesday, June 29th, 2004
10:17 am
Shrimp Etouffee
I got this recipe out of the newspaper.... It's very good. :)

Cooked rice, optional
1 fish flavoured bouillion cube, ie. Knorrs
2 c water
1 tbsp veg oil
2 tbsp butter
1 large onion (1 c chopped)
1 stalk celery (1/2 c diced)
1/2 green pepper (3/4 c diced) ** You can go a little heavy on these veggies and it will be just fine
1 tsp minced garlic
1 tbsp Cajun Seasoning (ie. Paul Prudhomme's Seafood Magic
2 tsp Worchestershire
1/2 tsp basil
1/4 tsp thyme
1 lb shrimp (peeled, defrosted)
1/4 c flour
Cayenne/Tabasco to taste

Cook rice according to package.

Place bouillion and water in a microwave safe container. Microwave uncovered until the bouillion dissolves, ~3 min. Remove, stir well and set aside.

Heat oil and butter in a 12" nonstick skillet over medium heat. Peel anc coarsely chop the onion, adding it to the skillet as you chop. Stir frequently. Rinse and dry celery and dice it. Add to pan and stir frequently. Dice the green pepper and add to pan. Cook vegetables, stirring constantly for 1 minute.

Stir in the garlic, cajun seasoning, Worchestershire, basil and thyme. Add the shrimp. Cook them, stirring frequently until they are opaque throughout, ~3 min.

Sprinkle flour evenly over skillet. Stir constantly until the flour is absorbed and forms a paste, about 1-2 minutes.

Stir reserved boullion to recombine it with the water and add it to the skillet. Cook and stir until no lump of flour reamins and until the sauce thickens to the consistency of a heavy cream, ~2 min.

Taste sauce and add cayenne/tobasco to taste, if desired.

Serve immediately over hot rice.

4 servings, 261 cal, 14 g fat, 2 g fibre (NOT counting the rice - that would add extra calories).
6 WW points/serving
Monday, June 7th, 2004
12:08 am
Lemon-Mustard Chicken
Hey guys. I made this chicken tonight, and it was delicious! It's really easy to make too, so I thought I might share it with you all.

Lemon-Mustard ChickenCollapse )

Current Mood: cheerful
Friday, June 4th, 2004
7:24 pm

This is one of the best salads I've had in a long time! :)
Monday, May 3rd, 2004
7:35 pm
simple but good.
crock pot chicken

2-4 boneless chicken breast (i cut them up)
1 can cream of chicken soup (undiluted)
1 1/4 cup of water
1/4 cup of butter or margarine, melted
1 pkg (6 oz) corn bread stuffing (i used chicken)
1 package fresh mushrooms (cleaned)

lightly spray crock pot with cooking spray. place chicken breasts in crock pot (raw). in a bowl, combine water, butter, and stuffing mix. spoon soup over top of chicken. top with stuffing mixture. throw in mushrooms. cover and cook on low for 4 hours or until juice of chicken runs clear.


Current Mood: blah
Sunday, May 2nd, 2004
1:43 pm
I just had a really yummy salad.

For the bulk of the salad, I used baby spinach leaves, slices of strawberry, sliced mushrooms and sliced marinated artichokes.

For the dressing, I made a balsamic vinaigrette with 2 c olive oil, 1 c balsamic vinegar, 1 tsp dijon mustard, 1 tsp minced garlic, 1 tsp minced shallots and salt and pepper to taste.

It was so good!!!

We used the same dressing for a potluck salad last night and the base was instead a spring lettuce mix, strawberries, toasted almonds and feta cheese. Equally as good, altho I think you could have left out the feta... it added a lot of salty to the salad which I didn't feel it needed and not a lot of flavor. Imagine that - an instance where feta *didn't* make something better!! That's a first for me. :P
Sunday, April 18th, 2004
9:58 am
hey people. I'm new here. my names alicia from ga. Im looking for a recipe for mexican cornbread (well alot of different mexican cornbread recipes and i wondered if you guys had some that maybe your grandmother or your mothers made.)
thanks for any comment!

Current Mood: bored
Sunday, March 28th, 2004
9:51 pm
Extraordinary Meatloaf
2lb ground beef or ground turkey
1lb ground pork sausage
1 1/2tsp. salt
1 1/2tsp. pepper
1 large onion, chopped
2 eggs, slightly beaten
16 oz. tomato sauce, divided ( i use spaghetti sauce)

Mix beef, sausage, onion, eggs, salt, pepper and half of the tomato sauce. Form into loaf in a 9x13 pan. Bake at 350 for one hour. Pour rest of tomato sauce on loaf and bake 30 more minutes.

I tried this recipe the other night and it was really yummy! The only complaint I had was that it gave my dh and his friend heartburn. It was very tasty though!
Monday, March 15th, 2004
9:45 pm
sirinek's one-pound jambalaya

sirinek's one-pound jambalaya

1lb chicken breast, cooked and sliced into small pieces
1lb andouille or smoked sausage, sliced into small pieces
1lb ham, sliced into small cubes
1lb frozen okra, sliced
1lb (or close) canned diced tomatoes
2 cups uncooked rice
4 cups water
2 chicken bouillion cubes
6 tbsp vegetable oil
1/3 cup Zatarain's creole seasoning (minimum)
2 tsp garlic powder
2 tsp cayenne pepper

Make sure the meat is cooked and sliced before continuing.

Mix everything into a large stock pot (minimum 6qt) and set on medium heat until boiling, stirring frequently.

After the mixture is boiling, put a lid on the pot and simmer until done (20-25 minutes or so)

This is quite mild, so feel free to spice it up with more cayenne or your favorite hot sauce.

Current Mood: satisfied

Friday, February 20th, 2004
7:26 pm
watergate cake
1 pkg white cake mix
1 pkg pistachio pudding
1 c veg oil
1/2 c chopped nuts(i leave out)
3 eggs
1 c club soda
grease and flour pan
bake at 350 for 35-40 min.

1 large pkg dream whip topping(2 envelopes)
1 1/4 c cold milk
1 pkg pistachio pudding
beat well until very thick

this is such a great cake. yummy!

Current Mood: hungry
Thursday, February 5th, 2004
3:15 pm
Made these for Christmas, but they'd make excellent V-Day cookies also :) Soft and chewy and yummy!
Sugar Cookies

1/2 c butter, softened
2 c white sugar
4 eggs
1 tsp vanilla
5 c flour
2 tsp baking powder
1 tsp salt

Cream butter and sugar. Beat in eggs and vanilla.
Stir in flour, baking powder and salt.
Cover and child AT LEAST 1 hour.
Preheat oven to 400F.
Roll out to 1/4 - 1/2 inch thick. Cut into shapes.
Place an inch apart on cookie sheet.
Bake 6-8 minutes.
Cool, and frost.

Icing for Sugar Cookies

1 c powdered sugar
1/4 tsp vanilla
1 tbsp milk

Stir in additional milk 1 tsp at a time to get it to the consistency that you want.

Add food coloring, if desired.
Wednesday, February 4th, 2004
8:41 pm
good dip and easy
super bowl pizza dip

1 pkg cream cheese
1 jar pace picante sauce
1/3 cup finely chopped onion(or green onion)
1 1/2 c mozzarella cheese, shredded
3 oz. pepperoni

make layer of cream cheese in bottom of 10" glass pie plate. pour picante sauce over cream cheese, evenly. layer mixture of chopped onion,, mozzarella cheese and pepperoni on top. bake at 325 degrees for 30 minutes. serve with corn chips of choice.

even better the second day.

Current Mood: thirsty
Tuesday, January 27th, 2004
12:25 am
New here.
Hi, I just joined. My name is Nicolette and I enjoy cooking, and trying new things, so i decided come here. Hopefully I can get some good recipes here, as well as share some. :)

This is one of my favorites, and it always seems to go over well.
Hashbrown CasseroleCollapse )
xposted to cookbook_dorks

Current Mood: creative
Tuesday, January 20th, 2004
5:06 pm
hot artichoke dip
This is a really easy dip to make and it's soooooo gooooood. It's of course terrible for you. Serve with nacho chips or whatever you like to dip with.

1 can water packed artichoke hearts
1/2 to 1 can lite or regular mayonaise
1 can grated parmesan cheese

Preheat oven to 350F

Drain and chop up the artichoke hearts. (Don't throw out the can yet!)
Put them in a large bowl.
Use the can to measure out the mayo and parmesan cheese and add them to
the bowl. Stir well.
Divide into two - 2 cup oven-proof bowls.
Put into oven for about 30 to 40 minutes until bubbling and browned on top.

Can be prepared and refrigerated at this point and heat up in microwave when ready to serve.

Now you can do all this in one oven-proof bowl and make one big dip but I like to use the smaller oven-proof bowls because then you don't have mayo sitting out at room temperature brewing salmonella. :)
Friday, December 19th, 2003
10:47 am
artichoke dip
adiasplat, here's the uncooked artichoke dip recipe I was telling you about. I have to get the better one from my mom and I'll post it for you when I do. This one is good, but I prefer the cooked one a bit more.

You need:
14 oz. can (398 mL) can artichoke hearts, drained and chopped (if you're not familiar with artichoke hearts, these are not the jarred, marinated ones.... these are water-packed ones in cans)
1/2 cup (125 mL) parmesan cheese, freshly grated
1 cup (250 mL) mayonnaise
1/2 tsp. (2 mL) garlic salt
dash lemon juice (or more, if you're me)

Mix everything together. Serve with taco chips or crackers or whatever.
10:17 am
Jollygood Squares
Here is the recipe for my lemon cheesecake squares. It's from the Crazy Plates cookbook. They are so good if you're into that type of thing. And you can make them better for you if you use light margarine, coolwhip, and cream cheese.

Note: This recipe needs an electric mixer to make. I just use a hand mixer, but I've never tried it without using the mixer so I'm not sure how it would turn out if you wanted to make it without one.

I make some alterations to the recipe. I find that their crust instructions are kind of stupid and it never really holds together well, so you might need to add more margarine than it calls for. I'd even go as far to say that if you've got a crust recipe that works for you, use that instead. We also usually double the crust because it's super thin and we like a thicker crust than that. The problems with the crust recipe are not due to doubling... we had the same problems when we made it single too. And I never put the lemon zest in because I hate lemon zest. And I usually put more lemon juice than it calls for, but I love lemon :P

You need:

1 package (3 oz) of lemon-flavoured jelly powder
1 cup boiling water
1 1/2 cups crushed, low-fat graham crackers
3 tbsp light butter or margarine, melted
1 tbsp packed brown sugar
8 oz light cream cheese
1 cup sugar
2 tbsp lemon juice
2 tsp grated lemon zest
1 tsp vanilla
4 cups light frozen whipped topping, thawed (aka Cool Whip :P)

What you need to do:

- in a small bowl, dissolve jelly powder in boiling water. Refrigerate until slightly thickened, but not set (about 45 minutes).

- meanwhile, prepare crust. In a small bowl, combine graham crumbs, melted butter, and brown sugar. Stir well using a fork. Spray a 9x13 inch baking pan with non-stick spray. Press crumb mixture evenly over bottom of pan. Refrigerate while you make filling.

- to prepare filling, beat together cream cheese, sugar, lemon juice, lemon zest, and vanilla on high speed of electric mixer. Beat until smooth. Add thickened jelly and beat on medium speed until well blended. Fold in whipped topping.

- pour lemon mixture over prepared crust and spread evenly to edges of pan. Refrigerate for 4 hours, until set. Cut into sqares and serve.

This is supposed to make 24 squares, but you all know how that goes ;)

A hint along with the recipe is that it looks and tastes great when served with fresh berries or pie filling on top of each square. I've never tried it, but I bet it would be yummy.

And if anyone's counting, here's the nutrition information that goes along with these, made the way the recipe says:

Per square:
133 calories
4.5 g fat, 2.8 g saturated fat
1.9 g protein
21.8 g carbohydrate
0.5 g fibre
3.3 mg cholesterol
122.6 mg sodium
% calories from fat: 30
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