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Cuisine L'Internationale

Information

Cuisine L'Internationale

This group is where you can post your favourite recipe, a heritage recipe hand down from mother
to daughter/son, or a regional specialty and cooking How To's for the ingredients or a recipe.

Location: #life
Members: 14
Latest Activity: Sep 9

Odds and ends


The Friendship Recipe
To make us happy and agreeable to other people.
Ingredients
1lb Good Temper
2lb Forbearance
1lb Patience
11/2lb Contentment
3lb Unselfishness
1lb Fun
2lb Cheerfulness
Method
Mix well with two quarts of Human Kindness.
Dose-One glassful the first thing in the morning, to be repeated as soon as the effect wears off.

Discussion Forum

Ways to macerate tofu ?

Started by Marianne. Last reply by Neal Jun 15, 2013. 7 Replies

I'm looking for a suggestions here... I know that many people have their own ways to marcerate tofu, or chicken, for thai dishes for example...  I'd like very much if somebody could tell me some ways to macerate tofu so it can get some flavour…Continue

Estonian Braided Cinnamon Bread

Started by Doone has Fremdschämen. Last reply by Davy Apr 10, 2013. 1 Reply

Estonian Braided Cinnamon Bread Is A Beautiful MiracleThis gorgeous creature is called a kringel.posted on April 10, 2013 at 11:20am EDTEmily…Continue

Tags: Bread, Cinnamon, Braided, Estonian

Atheist Avocados and Godly Guacamole

Started by Doone has Fremdschämen. Last reply by Doone has Fremdschämen Jan 27, 2013. 2 Replies

9 Amazing And Unexpected Ways To Make Avocados Even More DeliciousLearn how to make the perfect guacamole, remix your guacamole with Asian flavors, and bread avocado wedges for super tasty tacos.posted about 3 hours agoVIA …Continue

Tags: Guacamole, Godly, and, Avocados, Atheist

Soups

Started by Marianne. Last reply by Davy Oct 17, 2012. 5 Replies

This is the time of the year in the northern hemisphere, and elsewhere as well, where a bowl of soup when you come back from the cold weather changes your outlook on life...There are so many different kind of soups and some that the aroma only makes…Continue

Comment Wall

Nice Comment

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Comment by Davy on June 21, 2012 at 6:33pm

Marianne 

I am a little dense to-night but what is the mayonnaise salad? 

Or is it egg mixed into the mayo?

Comment by Chris on June 21, 2012 at 12:30pm

The Continental chicken is neat.

Comment by Marianne on June 20, 2012 at 2:50pm

This is a Quebec snack:

Guedille:

You take a hot dog bread and you fill it with egg and mayonnaise salad !!!!

Comment by Marianne on June 20, 2012 at 2:49pm

Michel, I will try your cabbage recipee and let you know..

Also, I love the picture of the earth-chicken...

Comment by Michel on June 19, 2012 at 10:26am

Comment by Davy on June 14, 2012 at 2:45pm

CWA = Country Woman's Association.

Comment by Davy on June 14, 2012 at 2:44pm

Sounds intriguing, will have to try it.

Aussie food until after WWII was based on English fare but I haven't heard about that one. Not even in the NSW CWA's  1945 Coronation Cook book which I posses has it in there. 

The missus fries cabbage to to make Pirozhki. The cabbage is enclosed in a yeast pastry then she dry fries it. But it also can be deep fried. It is one of the native fast foods. It can also have minced meat, or shredded chicken in it as well. 

The only trouble with the Pirozhki that you buy at stalls is that there is more of the pastry than the filling. But they are filling though.

Comment by Michel on June 14, 2012 at 2:02pm

A weird cabbage dish inherited from my Dad. It surprises everyone I serve it to. Roasted cabbage. (Chou fané)

  • Slice a cabbage in 1/4 inch wide strips
  • Spread on a cookie pan, add pieces of butter, salt & black pepper
  • Put in oven at 400F, cook until 20% of cabbage is roasted and crispy. Takes about 30 minutes with tossing a couple of time.
  • Let sit for a few minutes. Serve.

I'm not sure where it comes from. He might have discovered it while stationed in the UK. He would serve it with roastbeef and it sounds like something the British would make =)

Comment by Davy on June 14, 2012 at 1:44pm

Bubble and squeak the way I do it is a quick and easy Sunday morning breakfast or brunch. I like it when we  have had a roast of hogget. Sliced twice the thickness you normally would slice the meat then cut into bite sized pieces.

Comment by Adriana on June 14, 2012 at 7:24am

Actually, that dish doesn't sound so bad!

 
 
 

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