Recipes!

[Gedanken]

Well, it's high time we had a thread on recipes, and discussions on other threads have prompted this. Hell, I might even make it a sticky. :chuckle:

[Gedanken]

Prawn bisque

This recipe’s in two parts: the bisque itself, and the prawn stock that goes into the bisque. I got the recipe off www.grouprecipes.com, but I put my own spin on things here and there.

Prawn Stock

Ingredients
- 2 Tbsp vegetable oil
- Uncooked prawn shells and heads from 1 kg of prawns
- 2 small onions, chopped
- 2 small carrots, peeled and chopped
- 2 stalks celery, chopped
- 6 cups water
- 1 bay leaf
- 2 tsp black peppercorns

Directions
1. Heat oil in a large stockpot over medium-high heat.
2. Add prawn shells and cook for about 10-15 minutes, until they become pink and aromatic.
3. Crush the prawn heads (I use a steel potato masher for this job)
4. Stir in the onion, carrot, and celery.
5. Add water, peppercorns, and bay leaf.
6. Bring almost to a boil, then reduce heat and simmer for 20 minutes.
7. Strain into a clean pot.


Prawn Bisque

Ingredients
- Peeled prawns from 1 kg of whole uncooked prawns (the shells and heads should already have gone into the stock)
- ¼ cup butter
- ½ cup finely diced onion
- ½ cup finely diced celery
- 1 minced garlic clove
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 3 cups milk
- 4 cups shrimp stock (see above)
- 1 dried bay leaf
- ½ teaspoon dried crushed basil leaves
- ½ teaspoon Tabasco Hot Sauce
- ¼ teaspoon salt
1/4 cup thinly sliced green onion

Directions

1. De-vein the shrimp and split each one down the middle .
2. Melt the butter and sauté the onions, celery and garlic for about 5 minutes or until tender. Stir in the flour and tomato paste and cook for about 1 minute longer. Remove the pot from the heat.
3. Gradually stir in milk and broth to form a smooth mixture. Add the bay leaf, basil, Tabasco Hot Sauce and salt. Return to heat, bring to a boil; reduce heat and simmer for 10 minutes.
4. Turn up the heat, add the shrimp and cook, stirring constantly, until the shrimp are pink.
5. Remove from heat and stir in the sliced green onions.

Soup's ready! :cheers:

http://img.photobucket.com/albums/v229/Gedanken/bisque.jpg

[Gedanken]

Fried Hokkien noodles
This one’s an old hawker favourite in Singapore and Malaysia. Again, it’s in two parts – the stock and the noodles themselves.

Stock

Ingredients
- 455 ml of water
- 1 teaspoon of salt
- 310 grams of uncooked medium-sized prawns
- 310 grams of cuttlefish heads (calamari rings are more convenient)
- 310 grams of streaky pork

Directions
1. Wash and drain the prawns, and remove and peel the prawns, leaving the prawn heads and shells aside. De-vein the prawns but don’t split them all the way through.
2. Fry the prawn heads and shells in one tablespoon of oil until they turn red, and then curch the prawn heads.
3. Add the water (I prefer to boil it before pouring it in) and salt.
4. Cook the cuttlefish in the stock for 2 minutes – if you’re using whole heads, slice into rings after taking them out of the water.
5. Cook the prawn meat in the stock, and then set aside.
6. Cook the pork in the stock for about 15 minutes or until it’s done. Slice pork into thin strips and set aside.
7. Strain the stock into a clean pot.

Fried Hokkien noodles

Ingredients
4 eggs
- 625 g fresh yellow Hokkien noodles (use the thick noodles)
- 625 g bean sprouts (I personally don’t put them in my dish but some people prefer to have them)
- 2 teaspoons of minced garlic
- 2 tablespoons of light soy sauce
- 55g of chives, cut into 3 cm strips

Directions
With the quantities involved, everything should be split in half and cooked in two batches in a wok.

1. Heat the wok to a very high heat.
2. Add two tablespoons of oil and scrabble the eggs.
3. Add the noodles, bean sprouts and 1 tablespoon of stock, and stir fry.
4. Add a mix of the pork, prawns and cuttlefish to the noodles to the noodles, and cover for 2 minutes.
5. Uncover and stir fry the noodle mixture evenly over a high heat.
6. Push the noodles aside and add another two tablespoons of oil.
7. Add the garlic to the oil and stir fry until brown.
8. Add soy sauce and chives, then stir fry the garlic into the noodle mixture.
Garnish with slices of lime to be squeezed over the noodles.

[Gedanken]

Okay, all this talk's getting me hungry, and I've got to squeeze in a trip to the gym - if I eat now I'll never make it there! :chuckle:

Beef carpaccio is up next, but that's later today. I'm going to have to take photos to add to these recipes too.

in the meantime, if any of you guys have recipes, bring 'em on! :cheers:

[jasonbellevue]

Gedanken, I don't mean to sound ungrateful as you have started a thread on one of my favorite things in life, well not recipes, but FOOD, this THREAD IS USELESS WITHOUT PICTURES! :chuckle: :justkiddi

I like to grill, I will have to post some recipes later, in the meantime, the barbecue grill in the kitchen has just been cleaned, and ready for some ribs. Yum! :thumbsup:



http://i227.photobucket.com/albums/dd81/jasonbellevue/IMG_0599.jpg

[Carolina]

This thread gets my vote for a sticky. :thumbsup:

I know this is a girlie comment, but I'm not sure if I can squish prawn heads. :crying: Other than that, it sounds great!

[Lisa]

Gick. No squishee the prawn heads, either. Tho' I agree, it sounds tasty.

[Gedanken]

You do get more out of the heads when you squish them - it's all about the flavour, ladies! :chuckle:

[Gedanken]

Gedanken, I don't mean to sound ungrateful as you have started a thread on one of my favorite things in life, well not recipes, but FOOD, this THREAD IS USELESS WITHOUT PICTURES! :chuckle: :justkiddi
Nag nag nag. :bartmoon: :chuckle: You're right, though - I'm going to have to take some photos as I whip up my dishes. Then Sash will KNOW I've completely lost it. :chuckle:

That's some kitchen, Jason! :thumbsup: Sash and I are looking at buying our first home at the moment, and the place we're in doesn't have much of a kitchen to speak of. Once I get my own kitchen, look out! :cheers:

[Gedanken]

Beef carpaccio
This one’s easy to make, and you can serve it either as an appetiser or with rice.

Ingredients
- 250 grams of eye fillet, sliced thinly (1-2 mm thick)
- 2 thumb-sized pieces of ginger, cut into thin strips
- 2 cloves of garlic, sliced thinly
- 3 stalks of spring onions, quartered lengthwise
- 2 tablespoons of roasted sesame seeds
- 2 tablespoons of sesame oil
- 2 tablespoons of light soy sauce

Directions
1. Spread the slices of eye fillet so that they cover a dinner plate (actually, there might be enough for 2 plates).
2. Spread the ginger, garlic and spring onion slives evenly over the beef.
3. Sprinkle the sesame seeds over the beef.
4. Drizzle the sesame oil and soy sauce evenly over the beef.
5. Heat a small pot of oil until it starts smoking, and use a tablespoon to pour the oil over the plate, making sure that you cover the ginger, garlic, spring onions and sesame seeds so that the flavours are released.

Voila!

Some people like eating the garnishing on top of the beef, but I just go for the beef.

[monkfish]

I am sat here at work at 8.30am salivating over the idea of raw steak. Its just about the only thing keeping me awake

[Gedanken]

We aim to please, Mike! :chuckle:

Your nick reminds me of something. Did you ever see the episode of Malcolm in the Middle where Reese stuffed the turkey inside a monkfish for Thanksgiving dinner?

[away36]

Gick. No squishee the prawn heads, either. Tho' I agree, it sounds tasty.

x2 (shudder)

[mailman]

Here's pne of my favorites that I like to cook on the grill. Just note that you can use any red wine and get similar results. There's been a few times that I didn't have any cabernet and used what ever I had on hand at the time.

The cooking time is for boneless ribs. I usually use them for this recipe because it takes less time to cook them. Enjoy :cheers:

For the rub:

2 teaspoons dried marjoram
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon light brown sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

2 beef rib racks, about 5 pounds

For the sauce:

1-1/2 cups of barbecue sauce
1 cup Cabernet Sauvignon

Kosher Salt
Freshly ground pepper


To make the rub: In a small bowl combine the rub ingredients.

Trim the ribs of any excess fat. Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Sear over Direct Medium heat until evenly browned, about 10 minutes, turning once halfway through searing time. Transfer to a heavy-gauge aluminum pan large enough to hold the ribs in one layer. If necessary, cut the ribs into smaller sections.

To make the sauce: In a medium saucepan whisk together the sauce ingredients. Bring to a boil over high heat. Pour the sauce over the ribs.

Grill the ribs over Indirect Medium heat until very tender, 20-30minutes, turning once halfway through grilling time.

Remove the ribs from the pan and cut into one- or two-rib pieces. Skim off any fat from the sauce and season with salt and pepper. Serve the ribs hot with the sauce on the side.

Forgot to add:

If you're strapped for time, you can just pour some wine in the aluminum pan while the ribs are cooking. This way you can make the sauce while the ribs are cooking. I've done them both ways and the results are delicious.

[Gedanken]

Oooh, good one, Paulie! One of my friends is giving me a barbecue as a belated Christmas present, and this might just be the perfect way to christen it! :thumbsup:

Hey ladies! Don't go keepin' 'em recipes to yourselves, hear?

[frostie]

That's a great sticky at the open discussion forum. Keep the recipes flowing people they sound amazing

[Carolina]

OK, here is a very simple recipe that we all like here:

Pasta with Roasted Tomatoes

10 plum tomatoes (more if you like)
1 lb good quality penne pasta
2 - 4 Tablespoons extra virgin olive oil + extra for roasting tomatoes
parmagiano reggiano cheese

Preheat oven to 400 F.
Halve tomatoes lengthwise, and place cut side up on a baking sheet (use parchment paper). Brush tops with olive oil, and sprinkle with salt. Place in oven for 45 - 60 min, or until tops are sizzling and blackened somewhat. Meanwhile, cook pasta according to package directions.

When cool enough to handle, very roughly chop tomatoes (making sure not to lose any of the juices). Add tomatoes to cooked pasta. Then, add olive oil, and salt/pepper to taste. Mix well.

Garnish with plenty of freshly grated parmesan cheese.

[Paulie]

My favorite way of cooking up a standing rib roast:

http://www.cooks.com/rec/view/0,1627,135181-241199,00.html


PERFECT STANDING RIB ROAST
standing rib, seasonings, aluminum foil, baking dish, 1/2 cup water, electronic meat thermometer
This is for any size standing rib, from 2 to 7 ribs. When finished, it will rival the best cooked standing ribs done in the finest restaurants! Meat cooked in this way will be perfectly pink from center to edge, with no brown heat ring on the outside and only a small portion of pink, which is the case with any other cooking method.
Preheat oven to 200°F. Yes, 200, no higher. Water boils at 212°F, why boil out the juices in your roast?

Place roast rib-side down in roasting pan, add 1/2 cup of water. Score and season the roast to your taste. Cover pan tightly with foil. Take the probe of an electronic thermometer and push it into center of the roast - center from ends and edges and center depth of thickness. Push right through aluminum foil.

Lower the rack in the oven so that the roast may be positioned in the oven with probe can be projecting from top of roast without engaging the broiling element at the top.

Set the internal temperature high limit of the thermometer to 118°F. Figure about 1/2 hr. per lb. of roast; a 10lb. roast will take about 5 hours. Walk away and imbibe until the buzzer goes off.

When roast reaches an internal temperature of 118°F, remove roast from oven, leaving foil and probe intact; set on counter.

It will continue to cook by itself. Allow it to raise to 128°F, for 45 min. or so - great time to set the table, do the potatoes, squash, etc. Imbibe some more until buzzer goes off at 128°F. Meanwhile, raise oven temperature to 500°F.

Once roast reaches 128°F, remove foil and probe. Place in 500°F oven for 15 minutes to crisp and brown.

Remove roast from pan and allow to stand for 5 minutes while preparing gravy from the drippings.

Carving: Remove rib-rack, set aside. Turn back over, fat side up and slice into 1/2 to 3/4 inch slices; serve.

Roast should be perfectly pink throughout except for ends, which are for the well-done requests.

Enjoy! Save the rib section for warm-up in foil, carve between ribs and serve as a separate meal. Heat in oven 20 minutes.

Feel free to imbibe throughout the entire roasting process! Enjoy!

Submitted by: Pops Fassett

[roadcarver]

I came up with this recipe out of pure luck. This works well with chicken breast or chicken wings.

In a bowl, mix the following Club House seasonings:

3 table spoons of Garlic Salt
3 table spoons of Onion powder
1 table spoons of Paprika
5 table spoons Roaster Garlic and Pepper
Dash of Black pepper
3 table spoons of Cajun Seasoning

Note: This should season 11 chicken thighs or 3 pounds of chicken wings.

Blend seasonings thoroughly, and sprinkle over the chicken. Continue blending / mixing the chicken with the seasoning until all has been used. Pour some olive oil and mix thoroughly.

DO NOT RUB the seasoning or else it will be salty.

Cover, put in fridge for 2 hours.

Pre-heat the BBQ to 400 degrees, just you are about to lay the chicken down, turn the heat down to minimum.

Lay the chicken breast or chicken wings and cover. Since we are cooking chicken, we need to ensure low heat to cook the inner part of the chicken and avoid burning the outside.

When cookign chicken wings, after 5 minutes, consistently turn the chicken over to evenly cook the wings.

Optional: Maple syrup, butter and BBQ sauce. Mix these three together and brush the chicken prior to serving.

[Carolina]

We have a lot of guys here who can certainly cook!! :thumbsup:

[away36]

We have a lot of guys here who can certainly cook!! :thumbsup:

Oh yeah! I saw Alcan cook once, in ......in...........oh.....19-something or other.

:rofl::rofl:

He mixes a mean Margarita, though! :chuckle:

[Gedanken]

We have a lot of guys here who can certainly cook!! :thumbsup:
Actually, on my mom's side of the family, most of the blokes cook. As a kid, my sis used to get her nose out of joint because I cooked better than she did. :dummy::chuckle:

[Lisa]

The only person in my family who can make pie crust is my crazy brother. I can't even manage to unfold the pre-made crust.

[away36]

The only person in my family who can make pie crust is my crazy brother. I can't even manage to unfold the pre-made crust.

I have three brothers who are all amazing cooks and who cook ALL the meals in their households. Of my four sons, three are excellent cooks and also do a lot of the cooking. The fourth one is engaged to a chef so I suspect he feels a bit intimidated. :rofl:

[Gedanken]

The fourth one is engaged to a chef so I suspect he feels a bit intimidated. :rofl:
Lemme guess - he turns on the microwave oven when they have an argument? :dummy::chuckle:

[Carolina]

The only person in my family who can make pie crust is my crazy brother. I can't even manage to unfold the pre-made crust.

:rofl:

I consider myself a pretty decent cook, but I don't go near homemade piecrust (except to eat it). And premade? Last weel I dropped one while taking it out of the oven. D'oh!

[Lisa]

Lemme guess - he turns on the microwave oven when they have an argument? :dummy::chuckle:

:rofl::rofl:While she brandishes a box of Tuna Helper!

Seriously, James - I have been impressed with the culinary talent here. This thread was really a good idea.

[Carolina]

I have three brothers who are all amazing cooks and who cook ALL the meals in their households. Of my four sons, three are excellent cooks and also do a lot of the cooking. The fourth one is engaged to a chef so I suspect he feels a bit intimidated. :rofl:

You brought those boys up right!! :thumbsup:

[redshirt1957]

Don't have a recipe, but I do have a request. My wife and I love chili and I would love to see your recipes. The hotter the better and I love green chilis.

[Gedanken]

:rofl::rofl:While she brandishes a box of Tuna Helper!

Seriously, James - I have been impressed with the culinary talent here. This thread was really a good idea.
Thanks, Lisa - it had occurred to me to start such a thread a while ago, but I was too busy slaving over a hot stove! :dummy::chuckle:

[Gedanken]

Don't have a recipe, but I do have a request. My wife and I love chili and I would love to see your recipes. The hotter the better and I love green chilis.
Hmm. I have a recipe for fish head curry (for those who can't stand having a fish stare at them while they eat, it can be made with fish fillets) - I'll put it together and post it tomorrow.

[redshirt1957]

Hmm. I have a recipe for fish head curry (for those who can't stand having a fish stare at them while they eat, it can be made with fish fillets) - I'll put it together and post it tomorrow.

Been known to sprinkle numac (spelling?) on just about anything. Can't wait for your recipe.

[Lol-x]

I bet JJ or his wife must have a fantastic little recipe for a curry mmmmm!!! (need a smilie for that) :chuckle: Hopefully not too complicated as I'm a :dummy:

[Carolina]

Hmm. I have a recipe for fish head curry (for those who can't stand having a fish stare at them while they eat, it can be made with fish fillets) - I'll put it together and post it tomorrow.

Leave it to the guys to keep a recipe exchange "manly"! However, you failed to provide instructions on hunting, cleaning, and butchering that cow before whipping up the carpaccio. :rofl:


:justkiddi of course!

[Gedanken]

However, you failed to provide instructions on hunting, cleaning, and butchering that cow before whipping up the carpaccio. :rofl:
Actually, I did make short mention of that in a reply to Nancy here: http://www.rolexforums.com/showthread.php?t=30910&page=2 :dummy::chuckle:

[Carolina]

Actually, I did make short mention of that in a reply to Nancy here: http://www.rolexforums.com/showthread.php?t=30910&page=2 :dummy::chuckle:

Why am I not surprised?? :rofl: Reminds me a bit of Bear Grylls, of "Man vs. Wild" fame!

[Gedanken]

Well, you know, coming from a place that holds Croc Dundee as an icon ... :dummy::chuckle:

[Rockrolex]

My favorite recipe (very simple - any guy can make this)

1. Take one crystal highball glass

http://i8.photobucket.com/albums/a15/edkessler/Whisky/Lismore.jpg

2. Select from among the following libations.

http://i8.photobucket.com/albums/a15/edkessler/Whisky/IMG_1178.jpg

3. Pour a generous amount of item (2) into item (1).

4. Sip slowly.

Mmmmmmmm. :thumbsup::thumbsup:

[Gedanken]

Now there's a recipe that's hard to beat, Ed! :thumbsup:

I hear that in some less-than-civilised places the recipe includes ice. :chuckle:

[Rockrolex]

Now there's a recipe that's hard to beat, Ed! :thumbsup:

I hear that in some less-than-civilised places the recipe includes ice. :chuckle:
I've heard that as well. But I think that's only in underdeveloped, third world countries, like the U.S. They even like their beer cold. :dummy::dummy:

[Gedanken]

Aww, cold beer's an acquired taste, but ice in Scotch? There oughtta be a law, I tell ya! :chuckle:

Even worse, when Sash and I were in Bangkok, we went to a restaurant that served refrigerated red wine - it was so bad I didn't have enough to tell what kind of red it was. :chuckle:

[Lisa]

Don't have a recipe, but I do have a request. My wife and I love chili and I would love to see your recipes. The hotter the better and I love green chilis.


Just moments ago, as I was returning from walking my daughter to school, I was musing over what recipe I could contribute. I decided on chili - I cook it quite a bit these days because it's quick and easy, though I never make it exactly the same way twice and don't measure anything. My days of more complicated recipes are over for a while, until there's more time to cook.

Oklahoma Chili

1 pound of lean ground beef (97 percent lean if you can find it)
1/2 onion, chopped
1 clove garlic, crushed
2 tablespoons olive oil

In a 3 or more quart heavy pot, brown ground beef, garlic and onion in olive oil until all pink is gone and moisture evaporated - I like to cook the meat until it's pretty dry and almost crispy brown. Stir in:

3 tablespoons (or more) of mild chili powder
dash of red hot chili powder
1 tablespoon cumin
1 small can diced green chilis, mild, medium or hot depending on taste

Add:

half a bottle of beer - your choice! Drink the rest....
1 can of diced tomatoes (sometimes I get the kind with garlic and onion added in)
1 can of tomato sauce
1 can Ranch Style Beans, or plain pinto beans

Cover and simmer for about half an hour, stirring occasionally. If the chili's too liquidy, remove the lid and let simmer until reduced to desired consistency.

I serve it in heavy bowls with corn chips or tortilla chips, with shredded Monterey Jack or sharp cheddar cheese on top.

[Carolina]

Lisa, I've been looking for a quick but substantial chili recipe, so I am giving this one a try in the near future. Plus, beer really does make a tasty addition to chili! :thumbsup:

[redshirt1957]

Just moments ago, as I was returning from walking my daughter to school, I was musing over what recipe I could contribute. I decided on chili - I cook it quite a bit these days because it's quick and easy, though I never make it exactly the same way twice and don't measure anything. My days of more complicated recipes are over for a while, until there's more time to cook.

Oklahoma Chili

1 pound of lean ground beef (97 percent lean if you can find it)
1/2 onion, chopped
1 clove garlic, crushed
2 tablespoons olive oil

In a 3 or more quart heavy pot, brown ground beef, garlic and onion in olive oil until all pink is gone and moisture evaporated - I like to cook the meat until it's pretty dry and almost crispy brown. Stir in:

3 tablespoons (or more) of mild chili powder
dash of red hot chili powder
1 tablespoon cumin
1 small can diced green chilis, mild, medium or hot depending on taste

Add:

half a bottle of beer - your choice! Drink the rest....
1 can of diced tomatoes (sometimes I get the kind with garlic and onion added in)
1 can of tomato sauce
1 can Ranch Style Beans, or plain pinto beans

Cover and simmer for about half an hour, stirring occasionally. If the chili's too liquidy, remove the lid and let simmer until reduced to desired consistency.

I serve it in heavy bowls with corn chips or tortilla chips, with shredded Monterey Jack or sharp cheddar cheese on top.

We shall see this weekend. Thanks LISA!

[Carolina]

I just emailed my girlfriend (we are having a family over for dinner on Friday) to check if her kiddos will tolerate chili. So, your chili is going up to the test this weekend!

[Lisa]

Garsh, you guys. Hope it turns out okay - please let me know! Just taste test to be sure it's not too spicy for the kiddos. If it is, lots of cheese'll fix it right up....

[away36]

Just moments ago, as I was returning from walking my daughter to school, I was musing over what recipe I could contribute. I decided on chili - I cook it quite a bit these days because it's quick and easy, though I never make it exactly the same way twice and don't measure anything. My days of more complicated recipes are over for a while, until there's more time to cook.



My chili is like your's Lisa......I never measure anything and it's never the same way twice. Never would have thought of beer as an ingredient though and will definitely add that to the next batch!

:cheers:

[roadcarver]

Here's a poor man's chilli that I learned from my mom. I love cooking especially when I was growing up. I used to watch "Wok with Yan" LOL. My mom wouldn't let me near the kitchen back then since she was afraid that I would cause fire.

1. 1/2 pound ground pork, lean. You can also use ground beef.
2. Saute the ground pork with chopped onions (use a one whole onion) @ med heat in a saute pan
3. Add onion and garlic powder as the ground meat cooks
4. Add a spoonful of soy sauce or kikoman teriyaki marinate
5. Open a can of red kidney beans, remove the liquid. Saute along with the ground pork for 1 minute
6. Open a can of Stag Vegetable chilli or meat chilli
7. Stir in the chilli
8. Open a can of Hunt's baked beans, and stir in.
9. Set the stove top heat to minimum
10. Cover the pan and let it simmer for 30 minutes

Voila!

[Lisa]

Here's a poor man's chilli that I learned from my mom. I love cooking especially when I was growing up. I used to watch "Wok with Yan" LOL. My mom wouldn't let me near the kitchen back then since she was afraid that I would cause fire.

1. 1/2 pound ground pork, lean. You can also use ground beef.
2. Saute the ground pork with chopped onions (use a one whole onion) @ med heat in a saute pan
3. Add onion and garlic powder as the ground meat cooks
4. Add a spoonful of soy sauce or kikoman teriyaki marinate
5. Open a can of red kidney beans, remove the liquid. Saute along with the ground pork for 1 minute
6. Open a can of Stag Vegetable chilli or meat chilli
7. Stir in the chilli
8. Open a can of Hunt's baked beans, and stir in.
9. Set the stove top heat to minimum
10. Cover the pan and let it simmer for 30 minutes

Voila!


Cool - I've thrown in a can of baked beans when I was out of the other kind - the sweet taste complements the spicy chili in a surprising way! Thanks for including the recipe....

[Gerry]

From an Italian girl I once knew. Thank you, Isabella, wherever you are! :cheers:

Ingredients:
4 egg yolks,
4 tblsp sugar,
Two mugs of very strong black coffee (cooled),
250g (1 tub) Mascarpone cheese,
1 packet of sponge fingers,
1 tblsp cocoa powder/hot chocolate/milo/grated
chocolate ... you get the idea!
1 rectangular takeaway container

Directions:
1. Blend egg yolks with sugar until it forms a yellow
paste
2. Blend mascarpone cheese with yolk/sugar paste until
it's completely mixed
3. ONE BY ONE, dip the sponge fingers in the coffee
and make a layer in the container
4. Pour half the cheesy mixture on the layer of soaked
sponge fingers

Repeat steps 3 and 4

5. Evenly sprinkle the chocolate powder on top

6. Cover the container and either refrigerate
overnight or put it in the freezer for a couple of
hours

Remember, chef gets first chance at licking the
cheesy, creamy mixture bowl! The colder it is, the
more it tastes like it actually has alcohol.

7. Serve and try to appear modest while accolades are
heaped upon you


Make this and your partners will thank you :cheers:

[Carolina]

Here is an Italian delicacy my BIL taught me to prepare:


Ingredients:

1 jar of whole cherry peppers (hot or sweet)
a large chunk of sharp provolone cheese
1/4 lb thinly sliced proscuitto
2 garlic cloves


Remove cherry peppers from jar, and reserve brine. Cut a thin slice from the top of each pepper. Cut cheese into small cubes, approximately the size needed to fit into each pepper. Wrap each cheese cube with a scice of proscutto, and stuff into a cherry pepper. Put stuffed peppers back into original container, along with garlic cloves, and reserved brine (fill to top). Place in refrigerator at least 2 weeks (4 is better) and turn bottle every few days. Enjoy!

[mailman]

Here is an Italian delicacy my BIL taught me to prepare:


Ingredients:

1 jar of whole cherry peppers (hot or sweet)
a large chunk of sharp provolone cheese
1/4 lb thinly sliced proscuitto
2 garlic cloves


Remove cherry peppers from jar, and reserve brine. Cut a thin slice from the top of each pepper. Cut cheese into small cubes, approximately the size needed to fit into each pepper. Wrap each cheese cube with a scice of proscutto, and stuff into a cherry pepper. Put stuffed peppers back into original container, along with garlic cloves, and reserved brine (fill to top). Place in refrigerator at least 2 weeks (4 is better) and turn bottle every few days. Enjoy!

Those are good :thumbsup: We just finished off a jar the other day. I'm not kidding. :chuckle: Thanks anyway :cheers:

If I can find the recipie for stuffing them with breadcrumbs, pouring honey over them and baking them, I'll post it.

[Carolina]

Oh rats!. Well, considering you're Italian, I knew going in that you might already have this one. Maybe Nancy will like them!

If you find that other recipe, post it. It sounds intriguing! :thumbsup:

[Lisa]

Carolina, by chance did you try some chili for your dinner get together? If you haven't yet, you might want to add a can or two of sardines.

[Carolina]

Aaaarrghhh! (slams door) :crying:

(we had to cancel our dinner to go car shopping)!

[away36]

Here is an Italian delicacy my BIL taught me to prepare:


Ingredients:

1 jar of whole cherry peppers (hot or sweet)
a large chunk of sharp provolone cheese
1/4 lb thinly sliced proscuitto
2 garlic cloves


Remove cherry peppers from jar, and reserve brine. Cut a thin slice from the top of each pepper. Cut cheese into small cubes, approximately the size needed to fit into each pepper. Wrap each cheese cube with a scice of proscutto, and stuff into a cherry pepper. Put stuffed peppers back into original container, along with garlic cloves, and reserved brine (fill to top). Place in refrigerator at least 2 weeks (4 is better) and turn bottle every few days. Enjoy!

This sounds AWESOME! I love putting little containers of stuff like this in Al's lunch. I'm going to buy the ingredients this week and try it! Sounds delicious!

[away36]

Well, it's high time we had a thread on recipes, and discussions on other threads have prompted this. Hell, I might even make it a sticky. :chuckle:

Yesterday we were both home all day. Our workplaces were closed because of a big snowstorm. Seemed like a good time to have something simmering in the crockpot all day, so it turned into one of those....."Ok...what's in the freezer that I can throw together for a cold winter's day "comfort food" meal?" This was the end result and it turned out pretty good. Al appreciated coming back into the house to the delicious smell of simmering stew after a few hours of snowblowing both our place and a couple of the neighbours'.



Snow Day Stew

2 lbs stewing veal
4 or 5 medium potatoes
2 cups frozen green beans
2 cups frozen corn
2 medium onions cut into chunks
2 cloves garlic, chopped
1 tsp dried bay leaf
1/2 tsp celery seed
6 cups cold water
6 tbsps Bisto Gravy mix
1/4 cup olive oil

Dredge veal pieces in flour and brown in olive oil. In the meantime, add 6 tbsps Bisto Gravy Mix to 6 cups cold water and heat until well
blended. Cut potatoes and onion into chunks. Place all ingredients into crockpot and cover with Bisto mixture. Stir to blend well.
Cover and set at high for 3 hrs and then low for another 4 or so.

**I had no onions in the house so I actually used a 1/4 cup of dehydrated
onion flakes. Worked well.

[Gedanken]

From an Italian girl I once knew. Thank you, Isabella, wherever you are! :cheers:

Ingredients:
4 egg yolks,
4 tblsp sugar,
Two mugs of very strong black coffee (cooled),
250g (1 tub) Mascarpone cheese,
1 packet of sponge fingers,
1 tblsp cocoa powder/hot chocolate/milo/grated
chocolate ... you get the idea!
1 rectangular takeaway container

Directions:
1. Blend egg yolks with sugar until it forms a yellow
paste
2. Blend mascarpone cheese with yolk/sugar paste until
it's completely mixed
3. ONE BY ONE, dip the sponge fingers in the coffee
and make a layer in the container
4. Pour half the cheesy mixture on the layer of soaked
sponge fingers

Repeat steps 3 and 4

5. Evenly sprinkle the chocolate powder on top

6. Cover the container and either refrigerate
overnight or put it in the freezer for a couple of
hours

Remember, chef gets first chance at licking the
cheesy, creamy mixture bowl! The colder it is, the
more it tastes like it actually has alcohol.

7. Serve and try to appear modest while accolades are
heaped upon you


Make this and your partners will thank you :cheers:
Well bugger me - all this time I thought tiramisu had booze in it! I'll have to try this out - it could be a lifesaver with Sash when I work late nights. :dummy::chuckle:

[Gedanken]

Here is an Italian delicacy my BIL taught me to prepare:


Ingredients:

1 jar of whole cherry peppers (hot or sweet)
a large chunk of sharp provolone cheese
1/4 lb thinly sliced proscuitto
2 garlic cloves


Remove cherry peppers from jar, and reserve brine. Cut a thin slice from the top of each pepper. Cut cheese into small cubes, approximately the size needed to fit into each pepper. Wrap each cheese cube with a scice of proscutto, and stuff into a cherry pepper. Put stuffed peppers back into original container, along with garlic cloves, and reserved brine (fill to top). Place in refrigerator at least 2 weeks (4 is better) and turn bottle every few days. Enjoy!
Man, waiting four weeks to eat it? I'd be doing the Homer, "I'm missing the chilli cookout!". :chuckle:

Seriously, I'm going to have to give that a try! :thumbsup:

[Gedanken]

Yesterday we were both home all day. Our workplaces were closed because of a big snowstorm. Seemed like a good time to have something simmering in the crockpot all day, so it turned into one of those....."Ok...what's in the freezer that I can throw together for a cold winter's day "comfort food" meal?" This was the end result and it turned out pretty good. Al appreciated coming back into the house to the delicious smell of simmering stew after a few hours of snowblowing both our place and a couple of the neighbours'.



Snow Day Stew

2 lbs stewing veal
4 or 5 medium potatoes
2 cups frozen green beans
2 cups frozen corn
2 medium onions cut into chunks
2 cloves garlic, chopped
1 tsp dried bay leaf
1/2 tsp celery seed
6 cups cold water
6 tbsps Bisto Gravy mix
1/4 cup olive oil

Dredge veal pieces in flour and brown in olive oil. In the meantime, add 6 tbsps Bisto Gravy Mix to 6 cups cold water and heat until well
blended. Cut potatoes and onion into chunks. Place all ingredients into crockpot and cover with Bisto mixture. Stir to blend well.
Cover and set at high for 3 hrs and then low for another 4 or so.

**I had no onions in the house so I actually used a 1/4 cup of dehydrated
onion flakes. Worked well.
That's a timely recipe, Nancy. We're in the middle of summer here, but Melbourne being Melbourne, we had autumn for half os last week. I might try this recipe if the thermometer takes a dive again soon. :thumbsup:

[Carolina]

Man, waiting four weeks to eat it? I'd be doing the Homer, "I'm missing the chilli cookout!". :chuckle:

Seriously, I'm going to have to give that a try! :thumbsup:

These little guys are definitely worth the effort. And in our house, they generally don't make it to 4 weeks! :chuckle:

[mailman]

First, cut a hole in the pepper and remove the stem, heart and as many seeds as you can.

Mix some bread cumbs with a little bit of olive oil in a bowl.

Stuff the peppers with the bread cumbs.

Put a little bit of olive oil in the bottom of a glass dish

Bake at 350F uncovered for about 20 min.

After the 20 minutes are up, remove the dish from the oven and pour some honey over the peppers. Let them cool and serve them either warm or at room temp.

You can use either hot or sweet peppers. It all depends on your taste.

[away36]

First, cut a hole in the pepper and remove the stem, heart and as many seeds as you can.

Mix some bread cumbs with a little bit of olive oil in a bowl.

Stuff the peppers with the bread cumbs.

Put a little bit of olive oil in the bottom of a glass dish

Bake at 350F uncovered for about 20 min.

After the 20 minutes are up, remove the dish from the oven and pour some honey over the peppers. Let them cool and serve them either warm or at room temp.

You can use either hot or sweet peppers. It all depends on your taste.

Ohhhh.....this sounds so good! Thanks for posting it!!!! :thumbsup:

[mailman]

Ohhhh.....this sounds so good! Thanks for posting it!!!! :thumbsup:

My pleasure :thumbsup:

We're going to my mother and father's for dinner tonight and I just made some bread dough. Anyone interested?

[away36]

My pleasure :thumbsup:

We're going to my mother and father's for dinner tonight and I just made some bread dough. Anyone interested?

Mmmmmmmmmmmmmm......what a good son you are!!!!! :clap:

[mailman]

Mmmmmmmmmmmmmm......what a good son you are!!!!! :clap:

Thanks Nancy. I try :cheers:

[Shah]

sometimes guys cooks better than women..:)

[away36]

sometimes guys cooks better than women..:)

ABSOLUTELY!!!!!!!!!!!!!!! :thumbsup:

[monkfish]

We aim to please, Mike! :chuckle:

Your nick reminds me of something. Did you ever see the episode of Malcolm in the Middle where Reese stuffed the turkey inside a monkfish for Thanksgiving dinner?

cant say I did.

Its partly an (ex?) members fault Fat-sam and stems from an english comedy program called the fast show.


Mmmm...Jaaaazzzz

[mailman]

cant say I did.

Its partly an (ex?) members fault Fat-sam and stems from an english comedy program called the fast show.


Mmmm...Jaaaazzzz

Fat Sam was a mailman on yourside of the pond if I'm not mistaken?

[monkfish]

Fat Sam was a mailman on yourside of the pond if I'm not mistaken?

Yeah thats the exact same one. Left the post now though.

[mailman]

Yeah thats the exact same one. Left the post now though.

Tell him I said hi :cheers:

[monkfish]

Tell him I said hi :cheers:

will do:thumbsup:

[Carolina]

Paulie, I wanted to tell you that I made the cherry pepper recipe you posted, and it was a huge hit! I think the peppers I made were consumed in about 30 seconds flat! :thumbsup:

[mailman]

Paulie, I wanted to tell you that I made the cherry pepper recipe you posted, and it was a huge hit! I think the peppers I made were consumed in about 30 seconds flat! :thumbsup:

Alright :thumbsup: They're good, aren't they :clap: :cheers:

[Ashley]

One of my favourite recipes:
1) Brown rice
2) Mushroom soup from a can
3) Ground beef or turkey

Mix the soup and meat together, pour on top of rice, voila! It is also good when mashed potatoes replace the rice. I used to eat this as a kid, it was what my mom called
"Ghetto food" because we didn't have much money back then. Still one of my favourites!

[oneillba]

Well, it's high time we had a thread on recipes, and discussions on other threads have prompted this. Hell, I might even make it a sticky. :chuckle:


Did someone say food? Bring it on. I love to cook. Great idea. Will post some favorites soon. :thumbsup:

[Oscar]

I have come by the latest release Cook Book by Jamie Oliver today. It was emailed to me. It was sent as a Word Doc. I have since converted it to PDF. It is far too large to post on TRF Recipes.

If anyone is interested in a PDF copy of his new cookbook please PM me. I'll require an email address to send it on.

This is really hot off the press too. It is not a gag either.


:cheers:
Michael

[spam_artist]

i love rachel ray and her 30min meals!

but my most fave comfort food is:
fried spam and rice!

[Carolina]

Here is the recipe for my world famous summer coffee drink:

All measurements are approximate.

In a blender put the following (in this order):

1 tsp instant coffee
2 - 4 T sweetened condensed milk or 2 - 4 T sugar
1 tsp unsweetened cocoa powder
a couple of heaping cups of crushed ice
1/2 C milk
optional: 1 T of your favorite liqueur such as Baileys, Kahlua, etc

Blend for a couple of minutes, or until thoroughly mixed.
Garnish with a squirt of caramel syrup.

Enjoy!

[Lisa]

Here is the recipe for my world famous summer coffee drink:

All measurements are approximate.

In a blender put the following (in this order):

1 tsp instant coffee
2 - 4 T sweetened condensed milk or 2 - 4 T sugar
1 tsp unsweetened cocoa powder
a couple of heaping cups of crushed ice
1/2 C milk
optional: 1 T of your favorite liqueur such as Baileys, Kahlua, etc

Blend for a couple of minutes, or until thoroughly mixed.
Garnish with a squirt of caramel syrup.

Enjoy!

Yum. Will try it as soon as Violet loses her fear of the blender!

[Carolina]

Yum. Will try it as soon as Violet loses her fear of the blender!

:rofl: :rofl: :rofl: :rofl:

If my kids are any indicator, it may be a couple of years! :dummy:

[esspee1200]

i attempted making an ox tail soup this weekend for the 4th. might i add it came out pretty darn tasty. PM me for recipe.

[Goodwatch]

The 'Light' Elvis Sandwich.

Per sandwich: spread two 2 slices of yesterday's white bread liberally with real butter and turn them over on a piece of aluminium foil or baking paper. Then spread the other sides liberally with peanut butter, followed by a layer of jam (of your choice). Take medium ripe banana and slice lengthwise, making strips that fit the slices of bread. Meanwhile, bake 3 strips of bacon in a small amount of real butter until almost crisp. Place bacon over the banana layer and close with the other slice of bread. Fry both sides of the sandwich in the same pan you used for the bacon until golden brown. Eat!

WARNING: addictive and high cholesterol food, handle with care :rofl:

[Carolina]

The 'Light' Elvis Sandwich.

Per sandwich: spread two 2 slices of yesterday's white bread liberally with real butter and turn them over on a piece of aluminium foil or baking paper. Then spread the other sides liberally with peanut butter, followed by a layer of jam (of your choice). Take medium ripe banana and slice lengthwise, making strips that fit the slices of bread. Meanwhile, bake 3 strips of bacon in a small amount of real butter until almost crisp. Place bacon over the banana layer and close with the other slice of bread. Fry both sides of the sandwich in the same pan you used for the bacon until golden brown. Eat!

WARNING: addictive and high cholesterol food, handle with care :rofl:

Wow, Frans - does your doctor know you're eating stuff like this? :dummy: :rofl:

[Goodwatch]

Wow, Frans - does your doctor know you're eating stuff like this? :dummy: :rofl:

Believe it or not, I'm on a diet now :crying: I had one of those last Sunday. And I only had 4 of them over the span of a year. Try one, they are really sweet! One won't kill you, unless you are already on a medical diet or something.

The variety Elvis ate were almost 10,000 calories a piece and he ate two of them every time. Large Italian loaf, hollowed out, one jar of peanut butter, one jar of jam and one pound of bacon. One stick of butter. Now that's REAL food :rofl:

[Carolina]

Believe it or not, I'm on a diet now :crying: I had one of those last Sunday. And I only had 4 of them over the span of a year. Try one, they are really sweet! One won't kill you, unless you are already on a medical diet or something.

The variety Elvis ate were almost 10,000 calories a piece and he ate two of them every time. Large Italian loaf, hollowed out, one jar of peanut butter, one jar of jam and one pound of bacon. One stick of butter. Now that's REAL food :rofl:

Wow. Just wow! No wonder poor Elvis died at 44! I suppose anything in moderation is not a bad thing, though. :thumbsup:

[Goodwatch]

Wow. Just wow! No wonder poor Elvis died at 44! I suppose anything in moderation is not a bad thing, though. :thumbsup:

Is there anything like too much bliss? :chuckle:

[Carolina]

Is there anything like too much bliss? :chuckle:

That's an interesting question (everything's relative, you know :chuckle:) - but the idea of an entire jar of peanut butter just makes me queasy! :chuckle: Now if we are talking parmigiano-reggiano cheese, that's another story... :rofl: (not on that sandwich, though).

[Goodwatch]

That's an interesting question (everything's relative, you know :chuckle:) - but the idea of an entire jar of peanut butter just makes me queasy! :chuckle: Now if we are talking parmigiano-reggiano cheese, that's another story... :rofl: (not on that sandwich, though).

Picture this: good, perfectly 'al dente' fresh made spaghetti with home made Bolognese sauce. Topped with a copious amount of freshly grated Parmigiano! This is an almost perfect dish :thumbsup:Very simple but that usually does the trick :agree:

[Carolina]

Picture this: good, perfectly 'al dente' fresh made spaghetti with home made Bolognese sauce. Topped with a copious amount of freshly grated Parmigiano! This is an almost perfect dish :thumbsup:Very simple but that usually does the trick :agree:

Almost as good as my beer right now! :rofl: Frans, if you and your wife didn't live so far away, we'd have to invite you over for dinner! :cheers:

[jdc]

Beef Stew with red wine I have just cooked to serve 6/8

Pre heat oven medium heat 170 centigrade.
3 lbs stewing steak cut by butcher into 1 inch pieces. Lightly dust with seasoned flour, this thickens the sauce when cooking.

In a large oven proof casserole fry two large sliced onions and garlic for a few minutes add 8 chopped carrots and fry for a further few minutes. Then add 1/2 pint chicken stock, can of chopped tomatoes, bring to simmer. Add two bay leaves, fresh herbs and dash of Lea & Perrins worcestershire sauce. Season to taste.

Fry 8 slices of smoked bacon that had been cut into half inch pieces and add to the casserole.

Fry stewing steak in small batches to brown and add to casserole pot. Deglaze frying pan with red wine and add to casserole. Add the rest of the bottle of wine to the casserole. Finally add button mushrooms. Cook for one and a half hours, test to see if meat is tender. Check seasoning.

Allow to rest for 20 minutes when taken out of oven. Or allow to cool and reheat it later, the flavours will have time to develop further.

Serve with green beans and potatoes/rice

[Carolina]

Martin, that sounds delish. I may have to make that one come autumn! :thumbsup:

[monkfish]

A personal Favourite, easy to make and tasty.

You need Breadcrumbs, mozzarella, eggs and slices of bread. You can also use other things like chillies to spice it up a bit or put some parma ham in it for a slightly different taste its all down to your preferences.

Cut the crusts off the bread and make a mozzarella sandwich and fill with black pepper, basil, parma ham or whatever you want to put with it.
Beat some eggs and dip it in the egg then dip it in breadcrumbs, repeat this untill its completely covered in breadcrumbs then gently fry it in butter untill it looks a nice golden brown colour


This is quite a good version of the recipe (http://www.foodnetwork.com/recipes/mario-batali/mozzarella-in-a-carriage-mozzarella-in-carozza-recipe/)

[monkfish]

another favourite (recipe nicked from dear old delia)


Serves 6
Ingredients

6 veal escalopes (about 3-4 oz/75-110 g each); alternatively, use pork or turkey
2 large eggs
2 rounded tablespoons flour
8 oz (225 g) white breadcrumbs
2 oz (50 g) butter
2 tablespoons olive oil
2 lemons, quartered, to serve
salt and freshly milled black pepper

You will also need a large, 10 inch (25.5 cm) frying pan.



You need to start by making the veal escalopes a little thinner by beating the pieces of meat. So, place them between two large pieces of clingfilm and gently pound them, using a rolling pin, but be careful not to break the meat – it just needs to be stretched a little. Next, break the eggs into a shallow dish and lightly beat them together with some salt and freshly milled black pepper. Tip the breadcrumbs on to a large plate and put the flour, seasoned with salt and freshly milled black pepper, on to another plate. Then dip each escalope, first into the flour, then the beaten egg and then into the breadcrumbs, shaking off the excess breadcrumbs as you go, and transferring the escalopes to another clean plate. Now heat half the butter and oil in the frying pan and, when sizzling hot, add 3 escalopes to the pan.
Cook them for 3-4 minutes on each side or till crisp and golden brown. Then drain on kitchen paper, and keep warm in a low oven while you cook the other escalopes in the rest of the butter and oil. Sprinkle with salt before serving with the lemons to squeeze over.

[jdc]

Makes 4/5 servings.

Quick easy and cheap.

What you need
8 rashers of smoked bacon, dice into small pieces
Onion, dice into small pieces
Couple cloves of garlic thinly sliced
3/4 ounces of strong cheese like cheddar grated
4 eggs
quarter pint of double cream
dried herbs e.g oregano
Spaghetti
Grated parmesan to finish

Preparation

Get a large saucepan with salted water boiling ready for spaghetti.

In a frying pan fry onions, bacon, garlic and herbs in olive oil, I quite like the bacon crisp so I do it over a lowish heat for about ten minutes.

While this is cooking put cream, cheese, and eggs in a bowl and give a good mix to combine. Add pepper to taste. Don't worry about it looking a bit lumpy.

Cook spaghetti and drain, leaving a couple of spoonfuls of boiled water with the spaghetti. Put spaghetti back in saucepan. Do not put back onto heat. Add bacon and mixture from the bowl into saucepan, (the heat from the spaghetti will cook the eggs), stir and toss quickly to avoid the eggs from scrambling and serve with grated parmesan.
Has to be eaten immediately.

[Carolina]

Martin, that sounds really good!

[Rockrolex]

Martin, that sounds scrumptious. But do you know how many Weight Watchers points there are in each fork full? :crying::crying:

[Carolina]

Martin, that sounds scrumptious. But do you know how many Weight Watchers points there are in each fork full? :crying::crying:


Sorry, my calculator just spontaneously combusted... :rofl:

[jdc]

Martin, that sounds scrumptious. But do you know how many Weight Watchers points there are in each fork full? :crying::crying:

Its for four/five people and you can always follow with a piece of fruit :rofl:

[Carolina]

Its for four/five people and you can always follow with a piece of fruit :rofl:

Oh, well thank heavens for that!! :rofl:

Tomorrow's Fat Tuesday, so I may give it a whirl... :chuckle:

[Rockrolex]

Oh, well thank heavens for that!! :rofl:

Tomorrow's Fat Tuesday, so I may give it a whirl... :chuckle:
Tuesday is always Fat Tuesday for me, since it's the day after my weigh in. :rofl::rofl::rofl:

[jdc]

Oh, well thank heavens for that!! :rofl:

Tomorrow's Fat Tuesday, so I may give it a whirl... :chuckle:

you could always use single cream instead of double cream :chuckle:

[Carolina]

you could always use single cream instead of double cream :chuckle:

Nah - if you're gonna go, you might as well go all the way! :clap:

[redshirt1957]

Nah - if you're gonna go, you might as well go all the way! :clap:


Bet you were a fun first date.:chuckle:

[Taffi Abernathy]

Breakfast - Swallow multivitamin with a glass of Turkey Hill Diet Green Tea
Throw a cup of Cheerios in a bowl w/half a cup of fat free milk
For a chaser - nuke a bag of 94% fat free popcorn for 30 seconds

Open a can of dog food for the beloved & trusty terrier


Lunch - Slap a piece of cheese-like substance on a roll - nuke for 30 seconds.
Throw some packaged lettuce in a bowl, cover surface area with
anchovies, smother in fat free dressing

Throw the dog a piece of rawhide.

Dinner - Meet girlfriends at restaurant @ least 1-2 times weekly, At least 2x weekly, accept boyfriend's gracious invitations to dinner at different restaurants, do mom a favor by allowing her to cook dinner for you at least once weekly. Keep assorted menus from various restaurants that deliver, and call them often.

Feed dog her Milk Bone treats lest she gives me "the paw."

Keep your eyes open for the release of my new cookbook. "Cooking is My Life." :bye:

[Lol-x]

I don't know what this has got to do with recipies :thinking:
Seems more like spam to me :agree:

[Rockrolex]

I don't know what this has got to do with recipies :thinking:
Seems more like spam to me :agree:
I took the next step and trashed it, Steve. No need to keep this junk around.

[Jimbits76]

Believe it or not, I'm on a diet now :crying: I had one of those last Sunday. And I only had 4 of them over the span of a year. Try one, they are really sweet! One won't kill you, unless you are already on a medical diet or something.

The variety Elvis ate were almost 10,000 calories a piece and he ate two of them every time. Large Italian loaf, hollowed out, one jar of peanut butter, one jar of jam and one pound of bacon. One stick of butter. Now that's REAL food :rofl:

The Million Dollar Sandwich.

If ever I made it big I would title my autobiography "Chateau Petrus and A Million dollar Sandwich".

J

[Jimbits76]

Here is the recipe for my world famous summer coffee drink:

All measurements are approximate.

In a blender put the following (in this order):

1 tsp instant coffee
2 - 4 T sweetened condensed milk or 2 - 4 T sugar
1 tsp unsweetened cocoa powder
a couple of heaping cups of crushed ice
1/2 C milk
optional: 1 T of your favorite liqueur such as Baileys, Kahlua, etc

Blend for a couple of minutes, or until thoroughly mixed.
Garnish with a squirt of caramel syrup.

Enjoy!

That sounds like my world famous "Canarian Milkshake" I invented and sold when I was working and running a diner in the Canary Islands.

3 measures Baileys
1 Measure Amaretto
1/2 measure brandy
3 scoops chocolate ice cream
2 scoops vanilla ice cream
1/2 pint milk.
Dash of caramel syrup.

Blend like a mad thing.

Pour into long milkshake glass, top with whipped cream and grated milk chocolate!

:thumbsup::thumbsup::thumbsup:

J

[Jimbits76]

Jim's Pimms

Forget the rubbish in bottles you buy from shops...make it yourself for a true summer drink.

I'm sure I've posted this before...Pimms No 1 cup is supposedly a secret recipe but this is the way to do it....

Half bottle of good quality gin...Plymouth is the best but even Gordons would do!
Half bottle of Red Vermouth.
Quarter bottle of Orange Curacao. (Now this is getting harder to find....blue curacao does the job but gives the finsihed drink an odd hue!)

Mix them together in a jug and bottle in clean, sterile glass bottle.
Add a sprig of borage and mint.
Leave overnight.

Next morning remove herbs from bottle.

Serve in tall glass...one or two shots of Pimms mix and top with White Lemonade (Sprite or 7up).

Add sliced assorted fruits and slice cucumber to glass.

Serve on hot day....perfect!

Jim

[Carolina]

That sounds like my world famous "Canarian Milkshake" I invented and sold when I was working and running a diner in the Canary Islands.

3 measures Baileys
1 Measure Amaretto
1/2 measure brandy
3 scoops chocolate ice cream
2 scoops vanilla ice cream
1/2 pint milk.
Dash of caramel syrup.

Blend like a mad thing.

Pour into long milkshake glass, top with whipped cream and grated milk chocolate!

:thumbsup::thumbsup::thumbsup:

J

Yikes- that sounds better than my version!! :thumbsup:

[Jimbits76]

Yikes- that sounds better than my version!! :thumbsup:

Try it....it's pure indulgence...to be drunk during a sunset!!!!!!!!!

J

[redshirt1957]

Anybody have any recipes that used fennel? I love fennel and the wife is having a problem finding a really good and unique recipe. Any suggestions. I have one for Italian sausage and fennel. Any ideas?:cheers:

[Jimbits76]

Nigel Slater is one of my fave chefs...his books make great gifts...

http://wednesdaychef.typepad.com/the_wednesday_chef/2007/08/nigel-slaters-f.html

[Jimbits76]

Can't go wrong with a fennel gratin...

http://www.bbcgoodfood.com/recipes/4784/fennel-gratin

[redshirt1957]

Nigel Slater is one of my fave chefs...his books make great gifts...

http://wednesdaychef.typepad.com/the_wednesday_chef/2007/08/nigel-slaters-f.html


That is what I am talking about. Just printed out the recipe and the wife gave it two thumbs up. Will let you guys know how it turns out.:cheers: Thank Jim L.:thumbsup:

[Jimbits76]

Don't thank me, thank Nigel...now I know what to send M' for Xmas...either a s*** load of fennel or a nigel slater book.

:thumbsup:

J

[Carolina]

Here are two salad recipes that look good:

http://www.foodnetwork.com/recipes/robin-miller/orange-and-fennel-salad-recipe/index.html


http://www.foodnetwork.com/recipes/giada-de-laurentiis/caramelized-pancetta-and-fennel-salad-recipe/index.html

[jdc]

Here is is a Nigel Slater recipe that I cooked tonight. Serves 4
Use heavy bottom casserole pot

8 large sausages (mine were leek and pork)
4 oz of streaky bacon (diced)
1 large onion (diced)
large carrot (diced)
stalk of celery (diced)
clove of garlic (chopped)
10 ounces of green lentils I used Puy lentils (wash)
2 Bay leaves
1 litre chicken stock

Brown sausages and remove from pan, fry onions and add bacon, then add garlic, carrot, celery, bay leaves, do not allow to colour. Return sausages and add lentils and stock bring to boil and then simmer for 30 minutes.
Serve with mash potato and green beans

[Atl]

Fried Hokkien noodles
This one’s an old hawker favourite in Singapore and Malaysia. Again, it’s in two parts – the stock and the noodles themselves.

Stock

Ingredients
- 455 ml of water
- 1 teaspoon of salt
- 310 grams of uncooked medium-sized prawns
- 310 grams of cuttlefish heads (calamari rings are more convenient)
- 310 grams of streaky pork

Directions
1. Wash and drain the prawns, and remove and peel the prawns, leaving the prawn heads and shells aside. De-vein the prawns but don’t split them all the way through.
2. Fry the prawn heads and shells in one tablespoon of oil until they turn red, and then curch the prawn heads.
3. Add the water (I prefer to boil it before pouring it in) and salt.
4. Cook the cuttlefish in the stock for 2 minutes – if you’re using whole heads, slice into rings after taking them out of the water.
5. Cook the prawn meat in the stock, and then set aside.
6. Cook the pork in the stock for about 15 minutes or until it’s done. Slice pork into thin strips and set aside.
7. Strain the stock into a clean pot.

Fried Hokkien noodles

Ingredients
4 eggs
- 625 g fresh yellow Hokkien noodles (use the thick noodles)
- 625 g bean sprouts (I personally don’t put them in my dish but some people prefer to have them)
- 2 teaspoons of minced garlic
- 2 tablespoons of light soy sauce
- 55g of chives, cut into 3 cm strips

Directions
With the quantities involved, everything should be split in half and cooked in two batches in a wok.

1. Heat the wok to a very high heat.
2. Add two tablespoons of oil and scrabble the eggs.
3. Add the noodles, bean sprouts and 1 tablespoon of stock, and stir fry.
4. Add a mix of the pork, prawns and cuttlefish to the noodles to the noodles, and cover for 2 minutes.
5. Uncover and stir fry the noodle mixture evenly over a high heat.
6. Push the noodles aside and add another two tablespoons of oil.
7. Add the garlic to the oil and stir fry until brown.
8. Add soy sauce and chives, then stir fry the garlic into the noodle mixture.
Garnish with slices of lime to be squeezed over the noodles.

What's with the metrics??? Streaky pork? Hokken noodles??
How many grams are in an ounce? How streaky should my pork be?? How does pork get streaky anyway?? I am soooo confused!!!! :dummy:

[aaawatches]

Here is a Tomato soup I like:

Take a large soup bone or two pounds of soup meat, the latter preferred,
one or two onions, a few potatoes, a few carrots, a turnip, soup greens
and a can of tomatoes or a quart of fresh ones, cook two hours, and in
season add two ears of sweet corn grated. Season with salt and pepper.
Thicken with a tablespoon of flour, dissolved in cold water. A nice
addition to this soup is a handful of noodles cut into round disks with
a thimble.

[mailman]

We went to a cookout at my sister's on the 4th. My grandfather's wife brought this cake and it was absolutly delicious :clap:

1-1/2 cups HONEY MAID Graham Cracker Crumbs 1 cup sugar, divided

1/3 cup butter, melted

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

6 medium bananas, divided

2 cups cold milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

2 cups thawed COOL WHIP Whipped Topping, divided

1 cup PLANTERS Chopped Pecans-Optional

MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.


SUBSTIUTE Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling; and COOL WHIP LITE Whipped Topping.


It's very good :thumbsup:

[away36]

OMG!! Paul, believe it or not, I have been looking for this recipe for 22 years! You've just made my day!! I used to make this years ago and lost the recipe. I've never been able to find one with the exact ingredients that this one has. Now I'm a happy happy girl.

I will however, hold you totally responsible for the calories! :rofl::rofl::cheers:

[mailman]

OMG!! Paul, believe it or not, I have been looking for this recipe for 22 years! You've just made my day!! I used to make this years ago and lost the recipe. I've never been able to find one with the exact ingredients that this one has. Now I'm a happy happy girl.

I will however, hold you totally responsible for the calories! :rofl::rofl::cheers:

Wow that's weird :chuckle: :cheers:

Just in case you're wondering Nancy :lol: :lol:

Nutrition Information

Calories 270 Total fat 15 g
Saturated fat 7 g Cholesterol 30 mg
Sodium 260 mg
Carbohydrate 34 g
Dietary fiber 2 g
Sugars 25 g
Protein 3 g
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 2 %DV

[redshirt1957]

Wow that's weird :chuckle: :cheers:

Just in case you're wondering Nancy :lol: :lol:

Nutrition Information

Calories 270 Total fat 15 g
Saturated fat 7 g Cholesterol 30 mg
Sodium 260 mg
Carbohydrate 34 g
Dietary fiber 2 g
Sugars 25 g
Protein 3 g
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 2 %DV

Does it go well with beer?:chuckle:

[Jimbits76]

Only one thing goes well with beer.

More beer!

J

[jdc]

Only one thing goes well with beer.

More beer!

J

as long as you don't leave the pub you can partake in salt & vinegar crisps, pint of prawns, or winkles, cockles, whelks old boy :chuckle:

[redshirt1957]

as long as you don't leave the pub you can partake in salt & vinegar crisps, pint of prawns, or winkles, cockles, whelks old boy :chuckle:

Had some royal red shrimp last night and the taste was a combination of prawn and lobster. Yummy.:thumbsup:

[jdc]

Had some royal red shrimp last night and the taste was a combination of prawn and lobster. Yummy.:thumbsup:

sounds good:thumbsup: I had lobster Saturday. Found a place on the seafront where I live that has locally caught fish. Got some plaice, crab and samphire last week that was excellent :cheers::thumbsup:

[Jimbits76]

as long as you don't leave the pub you can partake in salt & vinegar crisps, pint of prawns, or winkles, cockles, whelks old boy :chuckle:

You'll love it in August up at Walsingham, sheringham etc...all the winkles and cockles you could dream of.

I hate the buggers!!!!

Like a langoustine, lobster or crab salad though, spiffing old chap!

J

[Jimbits76]

sounds good:thumbsup: I had lobster Saturday. Found a place on the seafront where I live that has locally caught fish. Got some plaice, crab and samphire last week that was excellent :cheers::thumbsup:

I love lobster...thermidor or just simply boiled with a squeeze of lemon.

It is gorgeous.

J

[jdc]

I love lobster...thermidor or just simply boiled with a squeeze of lemon.

It is gorgeous.

J

They are really big at the moment, had oysters from Dorset as a starter, local lobster with lemon and mayo a few chips and salad :cheers: New restaurant in Brighton called Fishy Fishy:thumbsup:

[away36]

Wow that's weird :chuckle: :cheers:

Just in case you're wondering Nancy :lol: :lol:

Nutrition Information

Calories 270 Total fat 15 g
Saturated fat 7 g Cholesterol 30 mg
Sodium 260 mg
Carbohydrate 34 g
Dietary fiber 2 g
Sugars 25 g
Protein 3 g
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 2 %DV

Ewwww!!! Clearly I didn't care back then, but this is bad. I think I'll just eat a banana. Oh well. The memory was fun! :rofl::dummy:

[redshirt1957]

Ewwww!!! Clearly I didn't care back then, but this is bad. I think I'll just eat a banana. Oh well. The memory was fun! :rofl::dummy:


You talking to me.:chuckle:

[away36]

You talking to me.:chuckle:

Only when I forget myself. :rofl::dummy:

[mailman]

Ewwww!!! Clearly I didn't care back then, but this is bad. I think I'll just eat a banana. Oh well. The memory was fun! :rofl::dummy:

It's worth having one piece Nancy, trust me :clap: :thumbsup: :cheers:

[away36]

It's worth having one piece Nancy, trust me :clap: :thumbsup: :cheers:

OK.


See? Absolutely NO willpower! :rofl::rofl::dummy:

[redshirt1957]

It's worth having one piece [/COLOR]Nancy, trust me :clap: :thumbsup: :cheers:



I see you have made a delivery at our house!:chuckle:

[mailman]

I see you have made a delivery at our house!:chuckle:

:chuckle: :chuckle: :cheers:

[sexner]

I've heard that as well. But I think that's only in underdeveloped, third world countries, like the U.S. They even like their beer cold. :dummy::dummy:

Should probably be in "Jokes and Cartoons" but it is appropriate following here:
Q; Do you know why the British like their beer warm?

A; Lucas makes their fridges! :cheers:

[damoyorkie]

Should probably be in "Jokes and Cartoons" but it is appropriate following here:
Q; Do you know why the British like their beer warm?

A; Lucas makes their fridges! :cheers:


:rofl::rofl::rofl::rofl: The number of laughs I have had with Lucas bits on my old Jaguars - you would not believe how true your comment is. Thanks Sexner, really funny.

[jdc]

Serves two generously

Whole crab - prepare yourself or buy dressed. Tip a male crab has larger claws and more white meat.

Garlic small clove diced
quarter/half red onion
one large vine tomato
Half red pepper diced
Glass dry white wine
Lemon
Olive oil
Basil leaves to dress dish
Spaghetti or angel hair

Boil pasta to taste

mix crab meat with lemon juice add pepper and reserve for later

Fry onion and garlic in olive oil for a few minutes do not let it colour, then add tomato and pepper cook for a minute, season with salt and pepper add wine and let reduce for approx five minutes.
Drain pasta and mix with above fried mixture and crab or serve the crab on top of the pasta. Add basil leaves to garnish.

Champagne or Prosecco goes well with this dish

[crazzycat]

Serves two generously

Whole crab - prepare yourself or buy dressed. Tip a male crab has larger claws and more white meat.

Garlic small clove diced
quarter/half red onion
one large vine tomato
Half red pepper diced
Glass dry white wine
Lemon
Olive oil
Basil leaves to dress dish
Spaghetti or angel hair

Boil pasta to taste

mix crab meat with lemon juice add pepper and reserve for later

Fry onion and garlic in olive oil for a few minutes do not let it colour, then add tomato and pepper cook for a minute, season with salt and pepper add wine and let reduce for approx five minutes.
Drain pasta and mix with above fried mixture and crab or serve the crab on top of the pasta. Add basil leaves to garnish.

Champagne or Prosecco goes well with this dish

Tnx for your recipes, i like dishes with crabs, now try to cook it myself

[Mr.Lucky]

Tagliatelle with panceta and tomatoaes

Quantity of any ingrediets depends on your taste and quaintity of food desired.

Some tagliatele
panceta (at least 150g on meal for 2 persons)
few cherry tomatoes
garlic
sweet basil (dried not fresh)
olive oil

Cut garlic on slices (as much garlic as you would like - 4 or 5 cloves should do it -, it depends on how much you like it, I personally use a lot of garlic - its healthy). Cut panceta on small squares or rectangles (not too small), and cherry tomatoes you should cut on quarters (or on smaller pieces if you like to). Then put some water with salt into a pot and bring it to boiling point - meanwhile put some olive oil on the pan and when its heated up get the garlic slices frying, soon after the garlic put panceta on pan and let it fry with the garlic, you should stir it around for time to time - you don´t want it turn into a coal.

Meanwhile the water in pot should be boiling so put the tagliatele in and let them cook for 8-9 minutes - al dente - occasional stir would be nice.

Just minute or so before the tagliatele are done put the cut tomatoes on the pan to garlic and panceta. And put some basil on it.

In the moment when the tagliatele are done pour the water out of the pot and put the pasta on the pan to all other stuff and mix it up + add some more basil. Mix it properly...

And here we go - simple recipe.

Only important thing is the quality of incoming ingridient. You have to get good garlic (not the chinese one), good tomatoeas, really nice panceta and quality pasta. Then even very simple food like this can taste delicous:thumbsup:

And don´t forget to use your own head and instinct when using this recipe - I´m not a chef :chuckle:

[hamtanhj]

Fried Hokkien noodles
This one’s an old hawker favourite in Singapore and Malaysia. Again, it’s in two parts – the stock and the noodles themselves.

Stock

Ingredients
- 455 ml of water
- 1 teaspoon of salt
- 310 grams of uncooked medium-sized prawns
- 310 grams of cuttlefish heads (calamari rings are more convenient)
- 310 grams of streaky pork

Directions
1. Wash and drain the prawns, and remove and peel the prawns, leaving the prawn heads and shells aside. De-vein the prawns but don’t split them all the way through.
2. Fry the prawn heads and shells in one tablespoon of oil until they turn red, and then curch the prawn heads.
3. Add the water (I prefer to boil it before pouring it in) and salt.
4. Cook the cuttlefish in the stock for 2 minutes – if you’re using whole heads, slice into rings after taking them out of the water.
5. Cook the prawn meat in the stock, and then set aside.
6. Cook the pork in the stock for about 15 minutes or until it’s done. Slice pork into thin strips and set aside.
7. Strain the stock into a clean pot.

Fried Hokkien noodles

Ingredients
4 eggs
- 625 g fresh yellow Hokkien noodles (use the thick noodles)
- 625 g bean sprouts (I personally don’t put them in my dish but some people prefer to have them)
- 2 teaspoons of minced garlic
- 2 tablespoons of light soy sauce
- 55g of chives, cut into 3 cm strips

Directions
With the quantities involved, everything should be split in half and cooked in two batches in a wok.

1. Heat the wok to a very high heat.
2. Add two tablespoons of oil and scrabble the eggs.
3. Add the noodles, bean sprouts and 1 tablespoon of stock, and stir fry.
4. Add a mix of the pork, prawns and cuttlefish to the noodles to the noodles, and cover for 2 minutes.
5. Uncover and stir fry the noodle mixture evenly over a high heat.
6. Push the noodles aside and add another two tablespoons of oil.
7. Add the garlic to the oil and stir fry until brown.
8. Add soy sauce and chives, then stir fry the garlic into the noodle mixture.
Garnish with slices of lime to be squeezed over the noodles.

:cheers: thanks for information

Good idea !
______________
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[lavaman]

ok all us single guys need to bookmark this thread. very cool!

[galloman]

this thread needs pictures !!!! where's the motivation to cook ??? :D

[diversified]

Now with the grilling season just about on us, here is the spice rub, Mortons Of Chicago" uses for their cajun ribeye. Also good for any blackened dishes. Guaranteed you'll throw away other cajun/blacken mixes after usung this!

[Sgt. Henry]

Crusty Cream Cheese Pound Cake
(my men on my shift call me "crusty")

1 cup Butter or Margarine softened
1/2 cup shortening
3 cups sugar
1 8-ounce pakage of cream cheese, softened (don't ask me how to soften it, it's already kinda squishy)
3 cups sifted cake flour ( yes its gotta be Cake Flour)
6 eggs
1 tablespoon Vanilla Extract ( the Tablespoon is the Big spoon)

Cream butter and shortening, gradually adding sugar, beating well at medium speed on electric mixer. Add Cream Cheese beating until light and fluffy. Alternately add flour and eggs begining with flour and ending with flour.
(now don't ask we why on earth you have to do it that way, but you do, if you don't your Rolex will quit working and you'll have bad sex for the rest of your life. Just don't take a chance)
Stir in vanilla.
Pour batter into a greased and floured 10 inch tube pan. Bake at 325F for 1 hour and 15 minutes or until a wooden stick inserted in the center comes out clean. Cool in the pan 10 minutes, remove from pan and let cool completely on a wire rack.
(its not to bad really):thumbsup:

[Jess0310]

love it!

[Texican]

Don't have a recipe, but I do have a request. My wife and I love chili and I would love to see your recipes. The hotter the better and I love green chilis.

Ask and you shall recieve! Here is my old favorite chili recipe...started out from the one Wick Fowler used and became famous for, and I have tinkered with it over the years. Enjoy!

Texas A$$ Burnin' Chili

3 lb Ground Beef
1 15oz can tomato sauce
2 15oz cans peeled, diced tomatoes
1 large onion chopped
6 Tb chili powder
1 tsp salt
1 tsp cayenne pepper
1 Tb dried oregano
1 Tb ground cumin
6 fresh garlic cloves, minced
4 dried red chili peppers
1 Tb paprika
4 15oz cans pinto beans
2 Tb masa or flour
diced pickled jalapenos to taste (I use three cups-three alarm chili!)

1. Sear ground beef together with garlic and onion
2. After meat is browned drain the grease and return to stove, medium heat
3. Add all ingredients except beans, jalapenos, and masa. Add two 15oz cans of water. Stir and simmer for 1 hour
4. Add beans and jalapenos to taste.
5. Mix masa or flour with about a 1/4 cup of water. Add to the chili while stirring constantly to thicken. simmer about 30 more minutes.

Now you can eat, or better yet turn off the stove and cover the pot, and let it set for several hours or even overnight to let the flavors blend and then reheat and serve!

[Prince Namor]

I'm down with flu so I thought I'd share this Asian favourite. This recipe is especially good in spring and autumn, when one's body is more prone to illness as it tries to balance itself from the changeable weather conditions during these seasons. This particular version of "congee" is a variation my mother's Lugao recipe.

Congee is basically a rice porridge served throughout Asia. In the Philippines it's often served to the sick and elderly. It's our version of chicken soup. Congee can either be sweet or savoury, and in China it's eaten sometimes three times a day. In fact in Traditional Chinese Medicine diet therapy, congee is highly recommended as a great way to start the day, as it's easily digested and gives you warmth and energy.


Lúgao (Filipino Style Congee)

Ingredients


Rice (Medium grain, about 1/2 - 1 cup - you don't need a lot!)
Chicken pieces* (wings, thighs, shredded cooked chicken meat)Chicken / Vegetable Stock
Water
Ginger (sliced into matchstick slivers - ginger is a great appetite stimulant)Salt and Pepper


* Traditionally Mom used a chicken carcass, chicken necks, gizzards, liver, etc - basically anything that was in the fridge.


Sauce & Garnish


Spring onions / Coriander (diced)
Dried shallots
Fish sauce / patis (Squid Brand)
Lemon / calamansi


Method

Here's a great preparation tip before you start: Place the chicken pieces in a colander and pour some boiling water through it. This washes away the fat and scum that you would normally have to skim when making a broth.

Place the chicken pieces in a full pot of water and bring to a boil.

Add the rice, a few teaspoons of stock and the ginger matchstick slivers.

Lower the heat and briskly simmer till the rice is soft and chicken almost falls off the bone, which is when the Lugao is ready. It should be almost soupy in consistency, and not thick and glutinous like a Chinese congee.

When it's ready, ladle into a bowl and flavour with a few drops of fish sauce, a squeeze of lemon juice, and salt and pepper to taste.

Garnish with dried shallots and diced spring onions and serve. Easy!

Serves: 6


To Make a Basic Chinese Style Congee

Put the rice and water into a saucepan, but wash the rice first to remove any excess starch and prevent glugginess before putting on the stove. For that translucent finish to the rice, the Chinese massage salt into the rice during this process and allow it to sit for a while before rinsing and cooking it.

Bring the rice and water quickly to the boil.

Add stock, and salt and pepper.

Stir, then reduce heat but allow the rice to remain at a brisk simmer. Place a lid on the saucepan, slightly open so the congee doesn't bubble up and spill over. The slower you simmer the rice, the softer and more glutinous it becomes.

In 45 - 50 minutes the congee should be ready.


Note: A quick way to make congee is to use leftover cooked white rice, add water or stock, the ginger strips and cover and simmer about 15 minutes or until it is a gruel.


The Flavour

In a separate pan cook some chicken/pork mince in a little oil and garlic.

When the conjee is ready, add the the meat and stir.

Serve and garnish as above, with lemon and fish sauce, or the old standard, soy sauce.

[nikole.957]

Lemme guess - he turns on the microwave oven when they have an argument? :dummy::chuckle:

I consider myself a pretty decent cook, but I don't go near homemade piecrust (except to eat it). And premade? Last weel I dropped one while taking it out of the oven. D'oh!

[dbphotos]

Wesson Oil Cake

3cups flour
1/4 cups cocoa
1/2 tsp salt
2 cups sugar
3 tsp soda
2 eggs
1 cup wesson oil
1 cup buttermilk
1 tsp vanilla
1 cups boiling water

add boiling water last and bake at 325 for 30-35 min


Frosting

1 lb powdered sugar
2 lg tsp cream cheese at room temp.
2 tsp butter at room temp.
4 tbsp milk
1 or 2 tbsp cocoa (if you want light chocolate frosting, otherwise leave out)

[JAGERVEGAS]

I made brasied short ribs a while back, seasoned them over night then cooked them in the oven for like 5 hours, they were very good. Brasied then with about a half of a cup of the wine we drank it with. It was killer, of course just a sprinkle of ROLEX dust at the end of the cooking time. It's all about the fresh herbs you use as it sits in the fridge over night as it marinates

[karwath]

Anyone have a good recipe for marinara?

Here is one I tried recently and find it is good. I think the simplicity of it plus the fresh flavor of the particular brand of crushed tomatoes I used are what sets it apart.

Two 28 oz cans of Jersey Farms brand crushed tomatoes (apparently these are canned within 24 hours of being picked, and only a little salt is added).

12 fresh basil leaves torn into small bits or chopped

3 garlic cloves finely chopped

1/3 cup olive oil

salt to taste

In a large pan, heat the oil over medium heat, add the garlic and cook until golden, stirring frequently.

Add the tomatoes, add salt, simmer for 20 minutes, stirring frequently, until the sauce thickens.

Add basil, mix well, then serve over spaghetti or other pasta.