CMers Recipes

nikki4982 · Post by **nikki4982** » 1/17/2006, 1:20 pm

They sound good!!

Remember to make me buy one when I'm over there!

Soozy · Post by **Soozy** » 1/17/2006, 1:27 pm

If I can get the recipe right I'll make you one

It's perfectly ok to make them turn out all crunchy (my grandma's always have been like that), but I much prefer them soft.

reza · Post by **reza** » 1/17/2006, 1:37 pm

I'm not too good with numbers so I decided to leave that part out (it's all to taste anyways). The recipe is for a Spinach and Strawberry Salad.

You will need:
Spinach (duh) umm...as much as you want?
Strawberries (again as much as you want i suppose)
Balsamic Vinegar
Sesame Seeds
Sugar
roasted Almonds
--------------------------------------------------------------------------------

1. In a bowl, Mix in some balsamic vinegar with your spinach, the vinegar will be your dressing so that can be done to taste.
2. then add some roasted almonds (cut 'em up in an electric chopper or by hand), and some sugar.
3. Mix Mix Mix.
4. Add Sugar and Sesame Seeds
5. Mix Mix Mix.
6. Cut up some strawberries, (i usually do em in halves but some people like it smaller)
7. put in the strawberries with the rest of the salad
8. mix mix mix
9. enjoy

no animals were injured in the creation of this recipe

sabrina loves it, i make it for her every once in a while when we're sick of the lousy fast food on campus.

Soozy · Post by **Soozy** » 1/17/2006, 1:39 pm

I'd never had strawberries in a (non-fruit) salad until I last went to Vancouver - and then there were strawberry salads everywhere. Mmmmm yummy.

happening fish · Post by **happening fish** » 1/17/2006, 1:58 pm

I had something called the Temptation Salad in a restaurant in Old Montreal and it was pretty much the best thing ever? It was spinach and chicken with sliced pear and strawberry in it and an avocado-lime dressing. This was over a year ago and I still remember it perfectly

beautiful liar · Post by **beautiful liar** » 1/17/2006, 2:08 pm

I had an excellent salad when i was in calgary over the break.

it was mixed leaf (lettuce and spinach) with green apple slices, cranberries, almonds, and salmon with a red wine vinegrette dressing.

i havent had a british flapjack since i was a very little girl!

Gimme_Shelter · Post by **Gimme_Shelter** » 1/17/2006, 7:34 pm

put soup in pot
add milk
cook on stove until hot

or

place meat on BBQ
cook until done

I AM ME · Post by **I AM ME** » 1/18/2006, 12:50 am

hmmm i think Flap Jacks must basically be a granolla bar

Soozy · Post by **Soozy** » 1/18/2006, 11:47 am

Not really.

closeyoureyes · Post by **closeyoureyes** » 1/18/2006, 5:59 pm

What are they? I;ve never heard of them before.

nikki4982 · Post by **nikki4982** » 1/18/2006, 6:23 pm

Uhh... look back a page.

Post by **saman** » 1/18/2006, 7:09 pm

saman wrote:Black Forest Mousse

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pudding

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package (4-serving size) chocolate instant pudding and pie filling
2 cups cold milk
1 21-ounce can cherry filling and topping
2 cups frozen whipped topping -- thawed

In a small bowl with an electric mixer, combine pudding mix and milk. Beat on low speed 1 to 2 minutes, or until well blended. Allow pudding to thicken slightly, then stir in cherry filling. Gently fold in whipped topping.

Spoon into parfait glasses or other dessert dishes; let chill until serving time.

Serving size: 1/2 cup

this one doesn't involve any cookies appliances other than a beater, for which i'll use a fork, so i'm going to go to the store today and buy the stuff, then i'll try it tonight

i would just like to say: this is the most amazing thing i've ever tasted (okay, maybe that's a slight exaggeration, but it's still really really good). i'm so using it as the dessert for my meal

nikki4982 · Post by **nikki4982** » 1/18/2006, 9:23 pm

Yay!

I've got a really easy mousse recipe, too... problem is you need a blender for it.

Kathy · Post by **Kathy** » 1/20/2006, 5:01 pm

I have a blender, and mousse recipes are always welcome

nikki4982 · Post by **nikki4982** » 1/21/2006, 1:22 am

I'd have to dig it out from... wherever my mom stuck it.

Post by **saman** » 2/18/2006, 6:52 pm

i just gave this recipe to a friend, and figured i'd post it here as well. never tried it, but it's from an excellent source, so it should be good

Cinnamon Buns

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup warm water (105º to 115ºF)
1 envelope Fleischmann's® Traditional Active Dry Yeast (my note - 1 envelope usually has 8 grams, so that should be about 3 tsps if you have the jar kind and don't feel like buying an envelope)
3/4 cup 2% milk (105º to 115º)
2/3 cup soft butter
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg -- lightly beaten
3 1/4 cups all-purpose flour
2/3 cup firmly packed brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins
1/2 cup chopped pecans
All-natural cooking spray

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, 1/4 cup butter, sugar, salt, egg and enough flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in bowl coated with cooking spray; spray top of dough with. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down. On lightly floured surface, roll dough to a 14-inch square. Spread with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough along with raisins and pecans. Roll up dough; pinch seam to seal, cut into 12 slices.

Spray large muffins cups or rectangular baking pan with cooking spray. Place slices in cups or pan; spray tops of buns with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake in 375ºF oven about 20 minutes or until brown. Remove from pans to wire rack to cool. Glaze with honey if desired. Serve warm.

nikki4982 · Post by **nikki4982** » 2/19/2006, 12:46 am

Gah.

Someone make me those, please?

Soozy · Post by **Soozy** » 2/19/2006, 7:22 am

I wanna. But it's all crazy measurements and I can't be arsed to convert.

Though I'm sure I have a chelsea bun recipe somewhere that would be nice to make instead.

nikki4982 · Post by **nikki4982** » 2/19/2006, 8:34 am

I'd even settle for monkey bread, but all we have is flaky layers Pilsbury biscuits, not regular.

Soozy · Post by **Soozy** » 2/19/2006, 2:23 pm

now I have no idea what you mean by "biscuits" cos I'm sure it's not what I think of when I think of biscuits.