TRT Recipe center

[photobarry]

Originally Posted by Geoff

i work next to a hospital, does that count.

G~

You bet!!!

[photobarry]

Originally Posted by tims

Sweet Immuno lab here

Cool! This stuff isn't really my field so I'm learning a lot as I go. I'm definitely going to get good at making bacterial plates. LOL

[tims]

ya got lve the little ones.. i do mainly tissue and cell culture now a days..

[photobarry]

We'll be doing some cell culture up here at some point. I'm helping to get the lab off the ground up here so not much is happening right now.

[Phishnoob]

Here is our almost daily lunch:

Cut up some of your free potatoes (you mean you pay for them??).
Cut up some broccoli.
Steam the chunks for 1/2 hour.
Put in the microwave a couple tablespoons of Shedd Spread with dried parsley, sage, rosemary and thyme....pour it over the broccoli and potatoes.
Add a dab of sour cream along with salt and pepper to taste and eat a nice healthy easy to mix lunch.

If you wash out the steamer right away then there are no dishes to worry about.

Also when you want to get fancy just defrost a couple of chicken breasts and cook them alongside in your cast iron skillet in some olive oil. Each time you turn them put on some Cajun seasoning or make your own essence from the food channel website. It gets done at the same time and the pan rinses out right along with your steamer.

[photobarry]

Awesome!!! Now I'm getting hungry again. LOL

[cath]

Peanut Butter Cake

I can't take credit for this, since it's on the back of Betty Crocker Super Moist Butter Recipe Yellow cake. But here goes:

1 box Betty Crocker SMBRYC mix
1 1/4 C water
1/2 C creamy PB
1/2 C butter or margarine, softened
3 eggs


Heat oven to 350º. Grease bottoms only of two 8 or 9 inch round pans, or spray with cooking spray. In a large bowl, mix cake mix, water, PB, margarine, and eggs. Beat at low speed for 30 sec, scrape bowl, then beat for 2 minutes. Pour into pans. Bake for 32 to 38 minutes or until toothpick inserted in center comes out clean.

Knowing my family, I frosted it with dark chocolate frosting, which makes it taste like Reece's cups! But I have also had an excellent creamy, fluffy PB frosting.

[cath]

btw...Taters sound great, Perry

[Casey]

Cath im gonna have to try that recipe.

[Witfull]

hope nowone minds the cross forum link,,,butr heres a few of mine~

http://www.reefsanctuary.com/forums/...onights+recipe

[Geoff]

From Viv:

From the Fannie Farmer Cookbook: " Beer Fritter Batter"
This is good not only for vegetables but for seafood and chicken, as well as for fruit fritters, suc as banana, pineapple and apple.

1 cup flour,
1 egg
1 tablespoon butter, melted
Salt
1/2 cup
(1dl) beer
Combine the flour, egg, butter , salt and beer in a blender, or processor, or a bowl. Beat until the batter is smooth. Let the batter stand, covered, for 4 hours before using. Have vegetables well drained and patted dry if they have been washed. Cut into 1-inch pieces or use whole flowerets; leave green beans and mushrooms whole. Dip in batter and fry in deep fat, 360 F, until golden. Remove quickly and drain on paper towels."

[drsyme]

I found this recipe from Camaroon on the internet, and modified it to a more New World style. It is based on folon leaves, a plant found only in Cameroon. This recipe replaces that with collard greens. I am putting this here because I can remember it, since I just made it this past weekend.

Folon ala Jack

4 lemons
good olive oil
4 boneless chicken breasts
1 jar of natural/organic peanut butter
good hot sauce the hotter the better
2 or 3 bunches of collard greens well rinsed
48 oz can crushed tomatoes
1 large onion chopped
turmeric
lots of kosher salt and fresh ground pepper

mix the juice of the lemons with an equal amount of olive oil.
Add generous amounts of salt and pepper to the lemon juice/olive oil, mix and pour over the chicken breasts, allow to marinate at least 4 hours.

After this has marinated grill the chicken until done.

While the chicken is grilling trim the stems from the collard greens. Add the greens to a pot of water and boil for 30 minutes. Drain the cooked collards reserving 1 1/2 cups of the water, and set aside.

Saute the onions in a pan with a couple of tsps of turmeric. When they are translucent add the tomatoes and cook for 20 minutes. While this is cooking take the 1 and 1/2 cups of the reserved water after it has cooled and mix with the peanut butter. Add the peanut butter mixture to the pan, and cook another 20 minutes.

When the chicken is done, allow it to rest for 5 minutes. Layer collard greens on each plate. When the chicken is cooled enough slice the breasts into strips and place on top of the cooked collard greens. Adjust the peanut butter sauce by adding hot sauce. This can be done to taste, but dont be hesitant about making it very spicy.

Pour the peanut butter sauce over the chicken and collards and serve with fried plantains.

[Geoff]

Roberts "sex" cake.

G~

[Phishnoob]

Hey Geoff,

Cody and I are going to try out the beer fritter batter on the veggies with steak or salmon down at Pond's Wednesday night. We will try it out on everything in the afternoon then see what is best. I will post a review.

[Geoff]

Originally Posted by Phishnoob

Hey Geoff,

Cody and I are going to try out the beer fritter batter on the veggies with steak or salmon down at Pond's Wednesday night. We will try it out on everything in the afternoon then see what is best. I will post a review.

and, so, how were they?!

G~