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John Luck .net

Yes, I like to cook.

Here are a few of my favorite recipes.

3 Bean Salad

After a bit of experimentation with various recipes I've found this to be the simplest and best

1 Can 3 Bean Mix (can be 4 Bean Mix)

¼ cup sugar
¼ cup red wine vinegar
¼ cup salad oil (olive oil)
¼ cup chopped onion
½ teaspoon salt
¼ teaspoon pepper

Drain 3 bean mix
Combine dressing ingredients in container with lid and shake vigorously
Add drained 3 bean mix
Allow to stand at least 12 hours in the refrigerator before using

Bean Salad

This recipe comes from the
KFC website
(you can't buy it in AU anymore)
1 16-oz (450 gram) can green beans
1 16-oz (450 gram) can wax beans
1 16-oz (450 gram) can kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
½ cup vegetable oil (I use canola as olive oil tends to 'harden' when refrigerated)
½ cup cider vinegar
¾ cup sugar
1 ½ teaspoons salt
½ teaspoon black pepper

Drain and rinse kidney beans well. Drain additional beans and combine all ingredients together. Marinate and refrigerate overnight. Bean salad tastes better after 3 or 4 days. Makes about 7 cups.

Chinese Restaurant
Fried Rice

Enjoy! its the best homemade fried rice you'll ever make

2 cups uncooked 'washed' basmati rice
2 cups water
½ -¾ cup chicken stock
1 ham steak (cut into cubes) or diced bacon
½ cup frozen peas
2 eggs
3-4 tablespoons canola oil (or peanut oil)
¼ teaspoon salt
2 tablespoons soy sauce


1. Cook your rice using the absorption method

2. Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if i'm in a hurry. You can even cook you rice the night before and let cool in the fridge.

3. Heat a wok over high heat with 1 tbs of oil. Add eggs and scramble until cooked. add ham and peas and fry for about a minute.(you can add or omit any veggie/meat combo you want).

4. remove omelet from wok, (clean the wok out a bit so the leftover egg doesn't burn while your heating up your wok and oil again.)

5. Add remaining oil to the wok and heat up over high heat until it is very hot. Add your cold rice to the wok and stir to coat every grain. (you can add some more oil if you want, it just depends on how greasy you like it).
6. Add your chicken stock to the rice, do it a little bit at a time to give the rice a chance to soak up.

7. the stock (I'm not sure exactly the amount because I eyeball it. It seems to change every time.) basically you want the rice to soak up the flavour but you don't want to put too much otherwise it will end up too sticky.

8. Stir fry for a while stirring constantly until there is no liquid left then add your omelet, soy sauce and salt. You can add more or less soy sauce and salt according to your tastes. NOTE: the salt is not to make it salty, in this case the salt simply enhances the flavour of the dish. (it is an MSG substitute).

Sherbet Recipe

This is not the ice cream/sorbet-like stuff

This is the powder stuff that is in those small wafer cones with the marshmallow and hundreds and thousands on top

2 tablespoon Icing Sugar
¼ teaspoon Sodium Bicarbonate (baking soda)
¼ teaspoon Citric Acid
2 teaspoon Flavoured Jelly Crystals

Make sure all your utensils, bowl and sieve are completely dry. Sieve the ingredients into a bowl and mix thoroughly. Keep the sherbet dry so that the reaction doesn't’t begin before you eat it.


Actually its the stuff that you will find inside Violet Crumble Bars

6 tbs white sugar
2 tbs golden syrup
2 tsp water
1 tsp bicarbonate of soda

Place sugar, golden syrup and water in a heavy saucepan and stir over a gentle heat until the sugar is dissolved

Bring to the boil and boil for seven minutes

Remove from the heat and quickly add the bicarbonate of soda

At this point the mixture will froth. Stir quickly and pour into a greased 28x18cm lamington tin

As the mixture starts to cool, mark into pieces

When cold, break into pieces

If making a few days in advance, make sure you store in an air tight jar

Darren Raymond's
Crocodile Stir Fry

Cooking Time: 10 minutes


Stir fry:
500 gm Crocodile meat (diced)
1 Zucchini (julienne)
A handful of snow peas
1 Red capsicum (julienne)
1 Green capsicum (julienne)
1 Brown onion (sliced)
1 Carrot (julienne)

2 Cloves of garlic (crushed)
1 Knob of ginger (grated)
Sweet chilli sauce
Soy sauce
Oyster Sauce
Cooking oil
Salt and Pepper to taste

Marinate the crocodile meat in a mixture of equal parts sweet chilli sauce, soy sauce and oyster sauce, add the garlic and ginger and allow to marinate.

Heat the oil in a large wok and wait until the oil starts to smoke (this indicates that the wok is hot enough to cook on).

Add the vegetables (except garlic and ginger) to the wok and stir fry until cooked and then set aside.

Reheat the wok and then add the crocodile meat and stir fry until almost cooked.

Return the vegetables to the wok and continue to stir-fry until meat is cooked and vegetables are reheated.

Serving Suggestion: Serve on a bed of rice and garnish with some coriander.

Wine Suggestion: A chilled red wine or an icy cold bear.

Cabbage and Corn
1/4 cabbage, thinly shredded
2 tablespoons shallots, chopped
1 cup self-raising flour, sifted
1 X 310g can creamed corn
2 eggs, lightly beaten
1/2 cup reduced fat milk
canola or olive oil spray

1. Mix cabbage, shallots, flour, corn, eggs and milk in a large bowl. Let stand for 10 minutes.
2. Spray non-stick frypan with oil and place over medium heat. Place tablespoons of the mixture in heated frypan. Fry until golden on both sides.
3. Serve hot.

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