Clippings by mamalou

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RE: uh oh..white moldy stuff in pond? dead fish... (Follow-Up #1)

posted by: groundbeef1 on 02.13.2009 at 02:30 pm in Ponds & Aquatic Plants Forum

FYI, most of us that run bubblers use cheapies from WalMart/Target/KMart. We buy "interior" aquairium bubblers. Usual cost is about $15-20. With airstones and tubes around $25 total. Electric cost is about $1.00/3 months. I leave mine running year round. I've found in the heat of summer, it helps the fish a lot.

Just make sure you have it in something that won't let it get wet.

This way even if pond freezes up, you are still providing 02 all winter long.

As for the white stuff? I have no idea. Perhaps Horton will pop on in. He's pretty smart about that stuff.


clipped on: 06.08.2009 at 07:15 pm    last updated on: 06.08.2009 at 07:16 pm

Catherine - Chicken Recipe you asked for....

posted by: ann_t on 11.13.2006 at 12:12 pm in Cooking Forum

Catherine, here is the recipe for the Italian Roast Chicken (Rosemary Lemon). It is one of those recipes that you can adjust to suit your own taste.

Home Cookin Chapter: Recipes From Thibeault's Table

Italian roasted chicken (Rosemary Lemon)
Edited November 10th, 2006

This recipe is my version of the Italian Chicken we use to order in a Italian restaurant in Sault Ste. Marie. It can be made with small roasting chickens, chicken pieces or cornish game hens.

2 Cornish Game Hens
3 or 4 sprigs of rosemary
2 heads of garlic, peeled and cracked
salt, pepper
juice from one or two lemons
lemon zest (optional)
hot red pepper flakes
1/2 cup olive oil

Kalamata olives (optional)
chicken broth
. If using roasting chickens or game hens, split the birds down the back
and remove the back bone.

Place the chicken halves or pieces in the roasting pan. Toss in the
garlic cloves and the sprigs of parsley. Season with salt, pepper and
red pepper flakes. squeeze the lemons over the chicken and drizzle with
the olive oil.

You can prepare the chicken up to this point and let rest in the fridge
for an hour or two.

Roast in a 450F

Check after about 20 minutes and add some chicken broth to the pan.
This will stop the garlic from getting burnt. (If you are using the
olives add them now) Add more broth as needed. When chicken is done, remove
from pan and add a little more chicken broth, stir and serve sauce over
the chicken.

My favourite side with this chicken is Spaghetti Aglio E Olio


clipped on: 12.28.2006 at 03:31 pm    last updated on: 12.28.2006 at 03:31 pm

RECIPE: Swiss Chard Potato Bake Recipe

posted by: spiritual_gardner on 10.15.2006 at 12:09 pm in Recipe Exchange Forum

This recipe can have any type of cooked meat added to it. It is also fine without. It is very simple and a one dish meal!

Swiss Chard and Potato Bake


1 1/4 cup olive oil
1 medium onion
5 cloves garlic
2 tablespoons chopped parsley
8 cups Swiss chard, washed and chopped
cup grated cheese
8 whole eggs


Saute onion in two tablespoons olive oil until amber-color. Add garlic and parsley and saute briefly. Remove pan from heat and set aside.

In a separate bowl, mix Swiss chard and red potatoes. Add saute mixture when it has cooled. In another bowl, whisk eight whole eggs and add to the Swiss chard. Add one cup olive oil and grated cheese. Mix well.

Spray a 9x13 inch baking pan with non-stick baking spray or brush with olive oil. Pour chard mixture into pan, spreading evenly. Add salt and pepper to taste. Bake at 350 degrees uncovered for about 90 minutes. If mixture gets too brown, loosely lay a piece of foil on it.



clipped on: 12.28.2006 at 01:18 pm    last updated on: 12.28.2006 at 01:18 pm

recipe: my secret ny cheesecake

posted by: eileenlaunonen on 11.28.2006 at 02:08 pm in Recipe Exchange Forum

Ok im sharing..I consider it my secret recipe but im sure one of you do it the same way I dont even remember where i got this years ago.....This will yield (2) 9 inch cakes.....(8) 8oz Philly cream cheese room temperature,1/2 cup cornstarch,1-2/3 cups sugar plus another 1-2/3 cup sugar,2 tablespoons PURE Vanilla extract,4 Ex Large eggs,1-1/2 cups heavy cream. Beat 4 blocks cream cheese with 1-2/3 cup sugar blend well add the other 4 blocks and the rest of the sugar now add corstarch blend well Increase speed add vanilla and eggs 1 at a time Now add heavy cream...At this point only mix until blended do not overbeat. Bake in a 350 preheated oven for 1 hour 20 a Bay Marie (a must!)


clipped on: 12.28.2006 at 01:12 pm    last updated on: 12.28.2006 at 01:12 pm

RE: Christmas Eve Tourtieres..........pic (Follow-Up #16)

posted by: ann_t on 12.26.2006 at 09:57 am in Cooking Forum

Rose, Moe likes it for breakfast too, but he likes it warmed up. Even for breakfast he likes to have Sharon's Chile sauce on it.

Cattknap, here is the recipe:

Home Cookin Chapter: Recipes From Thibeault's Table

This filling is for one pie. I usually triple the ingredients and make three at a time. I bake all of the pies and when cold freeze.

pastry to two crust pie.

1 large onion chopped
2 or 3 tablespoons oil or butter
1 clove garlic
1 1/2 pounds of pork
1 cup gravy or stock (saved from turkey or pork)
2 russett potatoes (par boiled)
2 Tablespoons chopped celery leaves
2 Tablespoons chopped parsley
1/2 teaspoon thyme,
1/2 teaspoon rosemary (or more)
salt and pepper to taste
1/8 teaspoon cloves
1 teaspoon allspice, more to taste

Saute the onion in oil until transparent, add the garlic and saute for
one minute and then add the ground pork. Cook until the meat is brown.
Add 1/2 cup stock or gravy and cover pan and simmer for about 15 or 20
minutes. Preheat oven to 425F

Uncover pan and reduce liquid to 2 or 3 tablespoons. Add the
seasonings and stir to blend.Adjust seasonings to taste. Add potatoes
and add enough addtional gravy to moisten. Should not be to wet.

Spoon filling into pastry shell. Use egg glaze on along overhand.
Place crust on top and trim. Fod the top edge under the bottom and
crimp edge. Brush with egg glaze and decorate with extra pastry if
desired. Sprinkle with Coarse salt.

Bake in the lower third of oven for 15 minutes and then raise to the
middle shelf, lower heat to 350 and continue to bake until golden
brown. About 45 to 55 minutes.


clipped on: 12.28.2006 at 12:26 pm    last updated on: 12.28.2006 at 12:26 pm

Demi Glace almost done...what's three days!

posted by: chase on 11.28.2006 at 05:14 pm in Cooking Forum

Whew! Almost done my demi glace, it's quite the adventure. Very easy to do but long elapsed time. Worth it though, the resultant sauce is so rich and so good it takes brown sauce based dishes to a whole other plane! I've fiddled around with a few variations but this is the one I like best.

If you ever want a major cooking project on a lazy winters day this is it.

DAY ONE make the beef broth, roast beef and veal bones with carrots, onions and celery until they are beautifully browned and carmelized. I look for beef ribs and short ribs to be on sale and also save the bones from prime rib roasts. When beautifully roasted dump into a large stock pot and cover with cold water. Simmer for about 6 hours. Remove from heat, cool, strain and then put broth in the fridge over night. In the morning skim all the fat from the broth. Now you have a gorgeous beef broth.

DAY TWO make your Brown Sauce (Sauce Espagnole) which is one of the four Mother Sauces. Saute diced carrot, celery and onion in butter, add in some tomato paste. In another pan make a roux from equal amounts butter and flour , add hot 1/2 of the beef stock to the roux, add in the veggies and some thyme and bay leaf. Simmer until reduced by half. Strain, chill in the fridge overnight.

DAY THREE make the Demi Glace, skim the fat put the Brown Sauce back on low heat, add as much beef broth as you have Brown Sauce and a bit of Maderia. Simmer until reduced by half. Chill , skim and freeze in small portions. I use ice cube trays.

When making a stew, bourguionne, stroganoff, hunter style sauce, mushroom sauce etc. add one or two of your demi glace ice cubes to the sauce.....the result is wonderful.

NOTE: You can stop at any stage, day one gives you Beef Broth, day two a Brown Sauce, day three Demi Glace.


clipped on: 12.28.2006 at 12:23 pm    last updated on: 12.28.2006 at 12:25 pm