I have made this banana bread many times, simple but great.


2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas


1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2 In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3 Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.


Makes 12 servings

quote:

Originally posted by rabbitjoker I just shared this recipe with the folks in AvB's chat room (#armind): Step 3: Get a can of condenced campbells cream of celery soup (or cream of mushroom) and pour it in the casserole dish

I made this tonight - but didn't have any concenced soup - so I used the ready-to-serve soup...

BAD NEWS. The ready-to-serve is WAY too watery. Its almost like a soup.

___________________
- rabbit.joker [funny¿rabbit] | www.rabbitjoker.com |www.ddtt.org

Dark Dirty Tech Tribal. | Hands in air (trance) and feet on the floor (house).

INGREDIENTS
6 tbsp unsalted butter
1/2 cup red bell pepper(julienne)
1/2 cup yellow bell pepper (julienne)
1/2 cup green bell pepper (julienne)
*optional 1/2 cup orange bell pepper (julienne)
1 cup White Onion (julienne)
1/2 cup Celery sliced diagonally into 1/2 inch pieces
1/2 cup small broccoflower florets (or broccoli florets)
1/2 cup carrots sliced diagonally into 1/2 inch pieces
1/2 cup mirlitions (chayote/alligator pear) cut into 2 1/2 X 1/2 X 1/2 inch pieces---> This is an unusual ingredient, squash can also be used, talk to people in produce in your area
2 boneless skinless chick breasts halves sliced into 1 1/2 inch wide pieces
1/2 cup thinly sliced pitted dates
1 cup dry roasted peanuts
3 tablespoons cane vinegar(or a sweet vinegar)

1)Preheat oven to 400F
2)Combine seasoning mix ingredients in small bowl

*SEASONING MIX*

1 1/2 tsp salt
1 tsp dried basil
1 tsp ground coriander
1 tsp paprika
1 tsp ground dried ancho chile peppers
1 tsp ground dried guajillo chile peppers
1 tsp ground dried new mexico chile peppers
*---I use 2 1/2 tsp dried jalepeno peppers because I cant find above 3 ingredients in my area
3/4 tsp onion powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp dry mustard
1/2 tsp black pepper
1/4 tsp white pepper

3)Place the butter in a 9 X 13 inch baking pan or casserole dish and put the pan in the oven just until the butter melts. Remove the pan from the oven and all all the veggies , chicken, dates and peanuts. Sprinkle with the seasoning mix. Stir well to distribute the seasoning over all ingredients with melted butter. Cover with a sheet of aluminum foila dn bake for 10 minutes. REmove from the over, uncover and stir again, then recover and continue cooking until chicken is cooked through, about another 15 minutes. Remove from the oven and sprinkle with vinegar, stir and serve hot with pasta or rice(I prefer rice)

COMMENTS
Quite a strange dish. veggies, spicy, sweet(dates) crunchy(peanuts) its a very multilayered taste. by no means is this dish hot..just warm/spicy. Tho it only takes 25 minutes to cook, it does take alot of prep time to cut all those veggies. Hope you enjoy(please, somebody try it out!)

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Retired TA.

FRIED OATMEAL - a great treat out of the norm.

-1 bowl (as full as you're hungry for) of large flake oats
-margarine/butter (whichever you like).. I like margarine
-brown sugar
-chocolate sprinkles/chips (optional)
-any other ingredients such as chopped apples, various other fruits or garnishes you think you might like on oatmeal

-1 teflon frying pan big enough to hold all the oats in your bowl
-1 wooden spoon
-1 tablespoon
-1 (normal size) spoon

[I'm not quite a chef, but some1 taught me this recipe and I loved it]

.. heat up the pan on the stove, not too high. Test the heat with the butter/margarine; if it sizzles and evaporates too fast, it's too hot.. turn down the heat. If it slowly melts with minimal sizzling, the pan's set to go.

..poor all your oats onto a table spoon of butter in the pan. Let the butter melt and stir enough so that all the oats soak up the melting butter. The aim here is to coat all the oats.

..take a tablespoon of brown sugar and sprinkle it over the oats. again, stir very well. If the oats seem to be dry or some are not shiny (as in coated with butter).. you'll need to add more butter/margarine.

.. at this point, keep stirring, but make sure the oats don't burn or over-fry in butter... too much is bad. You can now add all the rest of your desired ingredients to add them to the mix. Add adequate amounts of butter to cover anything you added just a little bit. We don't want to fatten any1 up here

.. Keep mixing everything in. At some point, without having burnt any of the ingredients (especially the oats), take a spoon taste of the oats (careful...they'll be HOT!). If they taste slightly moist and mouthwatering, they're done. Crispy is bad, and saugy is bad. We're aiming for something in between.

.. Now you may throw that all back into the bowl you're eating from, unless it isn't big enough anymore (heh... clumsy you).

Let cool a few seconds, throw on your favourite morning-trance-music, and enjoy.

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'-.SgtFoo.-'
My SoundCloud

Simple, fast a goooddd... Turn your frozen chicken breast into flavour country!

If u forget to leave them out for the nite, just microwave them for 4-6 mins (dont worry if u cook them a bit)

- Put some oil on a pan
- Toss the chiken on the pan once its hot
- after 1 min, olive oil on top of the chicken breat, salt and pepper.
- flip them right away, and flip them again, so u make sure the flavour is all around the pan and the chicken
- Cook until chicken is looking ns and goldy

Works for me every time! My god its good... And you can always spand on it.. like adding oregano and such.. well that was my two cents... nothing big.

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so nice that its nasty
so bagging its busting
so sweet that its sick
so dope its disgusting

quote:

Originally posted by alec OMG they are soo good, try it sometimes, because its peanut butter, it tends to be sticky and leaves your mouth dry, the raisins aleveate that problem (this marks the first time I've ever used the word aleveate , regardless of my spelling!)

I think you may have discovered a new munchey craving for me!

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I just want you to trip like i do...

tbsp butter
heaping tsp cajun/blackening spice
peppers(green/red)
onion
celery
carrot
white wine
chicken stock
paprika
salt
garlic powder
ginger
ground pepper
Parsley
tomato
cold precooked rice

make a mix of the liquids, spices and tomato, set aside
melt butter, add cajun spice
add all the veggies, coat in butter/spice
after a minute, add rice, and liquid mix. Stir well. Cover.

let liquid reduce. Serve with Fresh cilantro.
Protein(chicken, Sausage) can be added with the veggies, just cook a lil longer, and shrimp can be added when the rice

YUMMY JAMBALAYA

___________________
Retired TA.

Buy some garlic sauce at a local shawarma palace! or it can be made by taking one clove of garlic, mashing it and adding oil while blending till it is smooth, mayonaise can be added.
Buy chicken and marinade with garlic sauce and olive oil. Bake in oil in oven till cooked. Buy Fresh Pita from anywhere. Dice tomatoes, lettuce and pickles, add everything to the pita and put in a toaster oven to warm it!

Best shit on earth!

Enjoy!

___________________

Max Walkers official TA fan club chapter president

quote:

Originally posted by DJMD123 Great googliemoogly!

I don't like lettuce, and I like low-GI foods - so here we go with a little something that is low-GI, gives you a nice shot of protein and fiber and tastes great. As a meal or as a side - you can't go wrong with this recipe:

RJ's Low-GI, Non-lettuce Tasty Julienne Salad

1. Julienne the following: carrots, broccoli -stalks-, red cabage, green cabage (even amounts, or whatever ratio you prefer) - put into bowl.

2. Mix in a can of drained, cooked, black beans (or other favorite low GI beans [stay out of the baked bean territory]).

3. Add you favorite low carb salad dressing, creamy-style is my favorite (Carb Options line of Ranch or Blue Cheese works great) but a vinegarette can also do.

4. Mix it all up, eat.

----

Lettuce is a POS food, nutritionally useless and frankly hard to digest for some. The above salad is a MUCH healthier option.

___________________
- rabbit.joker [funny¿rabbit] | www.rabbitjoker.com |www.ddtt.org

Dark Dirty Tech Tribal. | Hands in air (trance) and feet on the floor (house).

Last edited by rabbitjoker on Jan-23-2005 at 21:20

quote:

Originally posted by rabbitjoker I don't like lettuce, and I like low-GI foods - so here we go with a little something that is low-GI, gives you a nice shot of protein and fiber and tastes great. As a meal or as a side - you can't go wrong with this recipe: RJ's Low-GI, Non-lettuce Tasty Julienne Salad 1. Julienne the following: carrots, broccoli -stalks-, red cabage, green cabage (even amounts, or whatever ratio you prefer) - put into bowl. 2. Mix in a can of drained, cooked, black beans (or other favorite low GI beans [stay out of the baked bean territory]). 3. Add you favorite low carb salad dressing, creamy-style is my favorite (Carb Options line of Ranch or Blue Cheese works great) but a vinegarette can also do. 4. Mix it all up, eat. ---- Lettuce is a POS food, nutritionally useless and frankly hard to digest for some. The above salad is a MUCH healthier option.

I've had similarly-prepared salads in the past. IMO, very much more tasty than lettuce-based salads!

quote:

Originally posted by j_spot INGREDIENTS 6 tbsp unsalted butter 1/2 cup red bell pepper(julienne) 1/2 cup yellow bell pepper (julienne) 1/2 cup green bell pepper (julienne) *optional 1/2 cup orange bell pepper (julienne) 1 cup White Onion (julienne) 1/2 cup Celery sliced diagonally into 1/2 inch pieces 1/2 cup small broccoflower florets (or broccoli florets) 1/2 cup carrots sliced diagonally into 1/2 inch pieces 1/2 cup mirlitions (chayote/alligator pear) cut into 2 1/2 X 1/2 X 1/2 inch pieces---> This is an unusual ingredient, squash can also be used, talk to people in produce in your area 2 boneless skinless chick breasts halves sliced into 1 1/2 inch wide pieces 1/2 cup thinly sliced pitted dates 1 cup dry roasted peanuts 3 tablespoons cane vinegar(or a sweet vinegar) 1)Preheat oven to 400F 2)Combine seasoning mix ingredients in small bowl *SEASONING MIX* 1 1/2 tsp salt 1 tsp dried basil 1 tsp ground coriander 1 tsp paprika 1 tsp ground dried ancho chile peppers 1 tsp ground dried guajillo chile peppers 1 tsp ground dried new mexico chile peppers *---I use 2 1/2 tsp dried jalepeno peppers because I cant find above 3 ingredients in my area 3/4 tsp onion powder 1/2 tsp ground cumin 1/2 tsp garlic powder 1/2 tsp dry mustard 1/2 tsp black pepper 1/4 tsp white pepper 3)Place the butter in a 9 X 13 inch baking pan or casserole dish and put the pan in the oven just until the butter melts. Remove the pan from the oven and all all the veggies , chicken, dates and peanuts. Sprinkle with the seasoning mix. Stir well to distribute the seasoning over all ingredients with melted butter. Cover with a sheet of aluminum foila dn bake for 10 minutes. REmove from the over, uncover and stir again, then recover and continue cooking until chicken is cooked through, about another 15 minutes. Remove from the oven and sprinkle with vinegar, stir and serve hot with pasta or rice(I prefer rice) COMMENTS Quite a strange dish. veggies, spicy, sweet(dates) crunchy(peanuts) its a very multilayered taste. by no means is this dish hot..just warm/spicy. Tho it only takes 25 minutes to cook, it does take alot of prep time to cut all those veggies. Hope you enjoy(please, somebody try it out!)

What is this a recipe for anyway? put a headline at the top, Jason

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"When I die, I want to be buried under the dancefloor"- Frankie Madgenta