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Wednesday, January 10, 2007. Jack mo's Cullen Skink. This is a slightly poncey version of Cullen Skink that I drunkenly. Copied from a magazine article on the wall of the bar in the. Marvellous Glasgow restaurant The Ubiquitous Chip -. Ubiquitouschip.co.uk - years ago. It makes enough for four as a. Starter, or two as a big hearty main course bowl. 1 lb of Finnan Haddies (ie. smoked and salted haddock, the white. Stuff, not the horrid bright yellow dyed stuff). About 3/4 of a pint of milk. A bay leaf, a ...

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Cooking With Metachat! | cookingwithmetachat.blogspot.com Reviews

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Wednesday, January 10, 2007. Jack mo's Cullen Skink. This is a slightly poncey version of Cullen Skink that I drunkenly. Copied from a magazine article on the wall of the bar in the. Marvellous Glasgow restaurant The Ubiquitous Chip -. Ubiquitouschip.co.uk - years ago. It makes enough for four as a. Starter, or two as a big hearty main course bowl. 1 lb of Finnan Haddies (ie. smoked and salted haddock, the white. Stuff, not the horrid bright yellow dyed stuff). About 3/4 of a pint of milk. A bay leaf, a ...

<META> KEYWORDS

1 cooking with metachat

2 and bones

3 over the top

4 0 comments

5 ingredients

6 1 teaspoon vanilla

7 1 teaspoon flour

8 lonefrontranger's banana bread

9 of moldy

10 3/4 cup sugar

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cooking with metachat,and bones,over the top,0 comments,ingredients,1 teaspoon vanilla,1 teaspoon flour,lonefrontranger's banana bread,of moldy,3/4 cup sugar,1 cup flour,optional,1/2 cup pecans,1/2 teaspoon cardamom,1/4 teaspoon nutmeg,separate bowl,sauce

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Cooking With Metachat! | cookingwithmetachat.blogspot.com Reviews

https://cookingwithmetachat.blogspot.com

Wednesday, January 10, 2007. Jack mo's Cullen Skink. This is a slightly poncey version of Cullen Skink that I drunkenly. Copied from a magazine article on the wall of the bar in the. Marvellous Glasgow restaurant The Ubiquitous Chip -. Ubiquitouschip.co.uk - years ago. It makes enough for four as a. Starter, or two as a big hearty main course bowl. 1 lb of Finnan Haddies (ie. smoked and salted haddock, the white. Stuff, not the horrid bright yellow dyed stuff). About 3/4 of a pint of milk. A bay leaf, a ...

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cookingwithmetachat.blogspot.com

1

Cooking With Metachat!: viachicago's orzo pasta salad

http://cookingwithmetachat.blogspot.com/2006/07/viachicagos-orzo-pasta-salad_03.html

Monday, July 03, 2006. Viachicago's orzo pasta salad. One of my favorite summer dishes is an orzo pasta salad. It may be served warm or cold. Here's a general guideline to the recipe. I usually just eyeball everything. 1-1/2 C uncooked orzo pasta. 1 C frozen peas, thawed. 1/2 C crumbled feta cheese. 2 teaspoons lemon juice (fresh is best). 1/2 teaspoon grated lemon zest. Italian dressing to coat. Black pepper and oregano to taste. Mmm I need to make some. It's delicious. Posted by Cooking With Metachat!

2

Cooking With Metachat!: GeckoDundee's Socca

http://cookingwithmetachat.blogspot.com/2006/07/geckodundees-socca.html

Monday, July 03, 2006. I'll give metric measures only because it took me ages to get it just right. If I give imperial eqivalents, you'd just have to go through the trial and error yourselves to get it right. 180g Chick Pea Flour*. 90ml Good quality olive oil ( a little more for the tin). 2-4 sprigs fresh rosemary. Mix the oil and water in a bowl. Sift in the dry ingredients*. Whisk to the consistency of a firm batter. Preheat oven to 425 F / 220 C. Let mixture stand for an hour or two.

3

Cooking With Metachat!: gaspode's tomato and peanut soup

http://cookingwithmetachat.blogspot.com/2006/08/gaspodes-tomato-and-peanut-soup.html

Tuesday, August 29, 2006. Gaspode's tomato and peanut soup. This is the most super easy soup, particularly because it's made with stuff that you normally have in your cupboards. Garlic, 1 to infinity cloves, crushed. 1 tablespoon peanut oil (or olive oil, or whatever works for you). 42 oz chicken stock (3 cans). 1 28 oz can crushed tomatoes. 1 6oz can tomato paste. 1/2 cup creamy peanut butter. 1 tablespoon balsamic vinegar. 1/4 to 1/2 teaspoon cayenne pepper (or more to taste).

4

Cooking With Metachat!: jack_mo's Cullen Skink

http://cookingwithmetachat.blogspot.com/2007/01/jackmos-cullen-skink.html

Wednesday, January 10, 2007. Jack mo's Cullen Skink. This is a slightly poncey version of Cullen Skink that I drunkenly. Copied from a magazine article on the wall of the bar in the. Marvellous Glasgow restaurant The Ubiquitous Chip -. Ubiquitouschip.co.uk - years ago. It makes enough for four as a. Starter, or two as a big hearty main course bowl. 1 lb of Finnan Haddies (ie. smoked and salted haddock, the white. Stuff, not the horrid bright yellow dyed stuff). About 3/4 of a pint of milk. A bay leaf, a ...

5

Cooking With Metachat!: misteraitch's pseudo-Mediterranean salad

http://cookingwithmetachat.blogspot.com/2006/07/misteraitchs-pseudo-mediterranean.html

Monday, July 03, 2006. Our pseudo-Mediterranean salad of the moment. Boil: 400g small new potatoes. Boil/steam 100g-ish green beans. Halve the potatoes, slice the eggs and put in a bowl with the beans and:. 1 red onion, finely sliced. A half dozen ripe cherry tomatoes, halved. A good handful of pitted black olives. 50g-ish feta, cubed. Then, for the dressing, mix:. 1 small clove of fresh garlic, chopped/crushed. 2 tsp white wine vinegar. 1 tsp lime juice. 5 tbsp x. virgin olive oil. 1 tsp Dijon mustard.

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Wednesday, January 10, 2007. Jack mo's Cullen Skink. This is a slightly poncey version of Cullen Skink that I drunkenly. Copied from a magazine article on the wall of the bar in the. Marvellous Glasgow restaurant The Ubiquitous Chip -. Ubiquitouschip.co.uk - years ago. It makes enough for four as a. Starter, or two as a big hearty main course bowl. 1 lb of Finnan Haddies (ie. smoked and salted haddock, the white. Stuff, not the horrid bright yellow dyed stuff). About 3/4 of a pint of milk. A bay leaf, a ...

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