Marlene

Hey, I could start a whole new trend! (where's Jaymes when I need her )

Lower heat or double boiler?

parsnips. Ick.

I suppose you're right. I just didn't know what else to call them. I suppose I could have said, you know, those little round potato thingys Pixelchef's recipe looks great though. It's going on my list to try at home

Amazon got it to my door yesterday, and I must say it appears to be all Nightscotsman says. I am terrifically excited about baking form this book. The sections on fillling, icings, frostings looks especially useful. There are several classic cakes here that a northerner like me has never heard of. I think I'll try Lane Cake first. Can any input, Alabamans? I got mine yesterday too. I hardly know where to start!

The potatoes can be bought already balled. They are small enough that I can cook lots of them. I was thinking of something along the lines of butter, garlic EVOO and roasting them in one of those large tin foil roasters. No? Will this not work?

Thanks! My stove top access may or may not be limited. Can I do these in an oven?

Tomorrow I'm cooking for a crowd. It's staff appreciation day for the teachers and we are putting on lunch snacks and stuff for them tomorrow. I'm making a roast pork, which I will cook at the school since I have to be there all day anyway. I would normally put roast potatoes around the roast, but that won't be enough for people, so I was thinking about those small parisienne potatoes. Anyone got a good recipe for these?

Welcome from me too! Lesley C should be able to help with this one.

In honour of the eGRA public release, tonight was an eGRA recipe dinner. Mixed greens with pixelchef's Orange Jalapeno Vinaigrette My Sesame Seed Pork Tenderloin JAZ'sAsian Coleslaw which I must admit is better than mine! And Elizabeth_11's Double Fudge Frosted Brownies And because I had some flour tortilla's from last night's dinner I made some of these Tortilla Chips for a snack later! Thanks to everyone who's contributed to the database so far

The WHO has just announced that the travel ban to Toronto will be lifted Toronto. This is good news for a city who's economy is reeling both from the outbreak and from the advisory. GordonCooks, Pixelchef and other GTA egulleters, I think it's time to organize a Toronto E-Gullet dining adventure!

Don't worry about impugning my tasting ability. I am but a rank amateur yet Thanks for your suggestions and notes. I'll be off to my closest Vintages now

No problem. I'm usually on the prowl through out the site for recipes, so you can either post them on the thread and I'll get them into the archive, or PM me the recipe and tell me what thread you'd like the link posted in. I'd hate for the members to miss out on a great recipe, because your browser won't function properly

Our normal method is to start them in the microwave, then finished them off in the oven after rubbing them with oil and salt. Convection oven at about 350 will crisp the skins nicely. When I'm in the mood to fuss though, I'll make these. Twice Baked Potatoes

Twice Baked Potatoes When you're in the mood to fuss! 4 large baking potatoes 150 ml cream cheese 125 ml sour cream 1/4 c milk or cream 2 tsp oil 2 T minced garlic 1/2 c finely chopped onion 3 T chopped fresh parsley salt and pepper to taste Pierce potatoes with a fork. Bake at 350 for about an hour. Remove potatoes and let cool. Slice in half, lengthwise and scoop pulp into bowl, being careful not to tear skins. Add the cream cheese, sour cream, milk or cream and beat with electric mixer until well combined. Heat oil in a non-stick skillet. Add the garlic and onion and saute until tender. Add the parsley, salt and pepper, stirring to comine together. Add this mixture to the potato mixture and mix well. Stuff the potato mixture back into the shells and place them on baking sheet. Bake for 10-15 minutes at 350. Keywords: Side, Potatoes ( RG449 )

Honey Garlic Pork Tenderloin 1 pork tenderloins 1/3 c ketchup 1/4 c honey 2 T soya sauce 2 tsp oil 2 cloves garlic, minced Put tenderloins in a heavy casserole dish. Mix together all the other ingredients and pour over pork. Roast, uncovered for 1- 1 1/2 hours at 300. Baste occasionally. Keywords: Main Dish, Pork ( RG448 )

Sesame Seed Pork Tenderloin 2 pork tenderloins, 1 lb each 1/2 c soy sauce 3 T olive oil 1/2 tsp ginger or 2 T fresh gingerroot, minced 3 cloves garlic, minced 1/4 c brown sugar 1/3 c sesame seeds, toasted 1/2 c honey Put pork in a marinade dish or sealable plastic bag. In a small bowl, combine soy sauce,oil, ginger and garlic. Add to tenderloins,and turn several times to coat. Marinate for several hours in refrigerator. Remove tenderloins from marinade. Put them on a greased rack in a foil lined pan. Mix together the honey and brown sugar, spread over tenderloins. Top with toasted sesame seeds. Bake uncovered in a 375 oven for 40 minutes. Let stand 10 minutes before serving Keywords: Main Dish, Pork ( RG447 )

I added your recipe to the archive. It's now part of the Brownie group! When you were trying to enter your ingredients, did you push the insert ingredients buttons?

There's one on the corner of Queen and Yonge that makes the best breakfast ever. It's an open kitchen kind of place. But damned if I can recall the name!

Brownie recipes can now be found Here

I've seen them called both Rock Cornish Game Hens and Cornish Game Hens. I haven't made these in a while so I had to dig out the Recipe. This was one of my father's first recipes given to me. They don't taste anything like game, but this particular recipe is quite good.

"Not quite to my taste" he said sourly.

Cornish Game Hens Serves 2 as Main Dish. 2 1 lb Cornish Hens salt and pepper Rice Stuffing 2 T finely chopped onion 2 T slivered almonds 1/3 c uncooked, long grain rice 3 T butter 1 c water 1 chicken boullion cube 1 T lemon juice Rub Game Hens inside and out with salt and pepper. In small saucepan, cook almonds, onion and rice in butter for 10 minutes, stirring. Add water, chicken cube, lemon juice and salt. Bring to a boil. Reduce heat to low, cover and cook for about 25 minutes or until rice is fluffy. (Now is the time to add any other ingredients such as chopped mushrooms if you like) Stuff birds lightly with rice mixture. Place breast up on rack in a shallow baking pan. Brush Hens with melted butter. Roast, covered in a hot oven, 400 degrees for 30 minutes.. Remove lid and roast 1 hour longer until done. Brush Hens with melted butter occassionally. Keywords: Main Dish, Chicken ( RG436 )

Last night was take out, but tonight will be Beef Tenderloin roasted on a spit over hot coals, basted with a butter garlic sauce. Coleslaw, macaroni salad, dinner rolls, Chocolate Mousse again for dessert. Big family bbq.