Marecki on 23/10/2002 at 22:32
Calypso chicken with Turkmenic rice
1. Get an appropriate package from Sainsbury's,
2. Locate a working microwave oven,
3. Follow the instructions on the package.
I know many other chicken dishes too! :p
<small>Too bad I can only cook soup when it comes to the real stuff.</small>
Mr.Duck on 23/10/2002 at 23:46
Then by all means Mar, post some soup recipes you know, all good food recipes in general are welcome :)
Wee wee...:thumb:
Fuegan on 23/10/2002 at 23:52
Fuegan's odd Shepherds Pie
1kg beef mince
2 onions
1 red pepper
Mushrooms
Plenty of potatoes
2 tins of chopped tomatos
Some tomato puree
2 OXO cubes
Chilli Power
Chop the onions up a bit, and whack them in some oil and fry them up a bit. Add the pepper, fairly finely chopped and kind of simmer it a bit. Chop each mushroom into about 4 and chuck them in.
Use another pan to brown the mince, because its going to be too crowded otherwise. Brown it up and add it to the rest, then add the tomatos and tomato puree. Stir nicely to avoid burning. Add OXO cubes and chilli powder and stir plenty more. The potatos you have been boiling (haha) ought to be ready, so add some butter and milk, and mash them up. Transfer the mince to a large dish, and scoop the mash on top of it. Cook for 20ish minutes. Add some cheese right at the end if you want.
Tada!
The mince works well with....anything really. Hurray for versatility! \o/
Absynthe on 24/10/2002 at 01:17
Velvet Spice Cake
Preheat oven to 350(F).
2 1/3 cups cake flour.
Resift twice with:
1 1/2 ts double-acting baking powder
1/2 ts baking soda
1 ts freshly grated nutmeg
1 ts cinnamon
1/2 ts cloves
1/2 ts salt
In a separate bowel cream:
3/4 cup butter (1 1/2 sticks)
and gradually add:
1 1/2 cups sifted sugar
blend 3 egg yolks then blend in the whites.
blend 3/4 cup buttermilk (or yogurt) in equal parts with cake "mix" to make final mix of everything above.
Pour into greased and floured baking an (9-inch tube pan suggested).
Bake for aobut 30-40 minutes or until middle is done.
Top with either confectioners sugar or a nice glaze (can't find that part of the recipe but it was something like eggs, butter, and sugar blended)
howie on 24/10/2002 at 01:30
(
http://www.webmall1.com/sweetdreams/recipes.htm) Zombie
--------------------------------------------------------------------------------
1 oz. dark rum
1 1/2 oz. Gold Label rum
1 1/2 oz. White Label rum
juice of 1 lime
1 tsp. sugar
1 1/2 oz. pineapple juice
1 1/2 oz. papaya juice
dash of apricot brandy
pineapple stick
maraschino cherry
Shake together all ingredients, except pineapple stick and cherry, with cracked ice. Pour drink, unstrained, into a highball glass. Add pineapple and cherry garnish. Serve with straw.
Risquit on 24/10/2002 at 06:35
Quote:
Originally posted by Jennie&Tim Quick and easy "Hollandaise"
Put two tablespoons of lemon juice and two egg yolks in a small saucepan.
Add a quarter of butter, cold.
Cook on medium low with constant stirring until it thickens. Watch closely because it can curdle on you. I use a whisk, my husband uses a spoonula. It's done when it starts to thicken. Remove from heat. Serve. Good with broccoli, asparagus, and artichokes. I'm going to have to keep trying this one. My first two curdled. Ate it anyways.:rolleyes:
theBlackman on 24/10/2002 at 06:49
Quote:
Originally posted by Risquit
I'm going to have to keep trying this one. My first two curdled. Ate it anyways.:rolleyes: Try creaming the yolks and add the butter a bit at a time in the pot at low heat. Add the Lemon juice just as it is thickened to your liking. If you add the lemon too soon it frequently causes curdling.
Also med-low to low heat is best. Otherwise the eggs start to scramble (curdle)
sailoreagle on 24/10/2002 at 08:11
<b>Pasta alla carbonara</B>
(My way of cooking it. Other Italians may disagree. Does it look like I care? ;))
This is for 2 people. You do the math if you want to serve more people or less.
You need: one or two eggs, 100 gr. of smoked bacon, grated parmesan
cheese, 200 gr. of pasta (true Italian pasta, the one made from durum wheat, not that thing made from soft wheat you foreigners tend to call "pasta" ;)), salt, pepper, olive oil.
Put the water for the pasta on the stove. Break the egg(s) in a bowl, beat
them, then add some salt, pepper, and grated parmesan cheese. Put some olive oil into a pan, dice the bacon, put it in the pan and fry it lightly. When the water for the pasta is boiling, add a teaspoon of salt to it then put the pasta in it. When the pasta's cooked, strain it, then dump it right into the bowl with the eggs in it. Add the bacon as well. Stir so that the eggs thicken a bit (if they don't do that and are still too liquid, put the whole thing back on the stove for a few moments so they thicken properly), then serve immediately, adding a bit more parmesan on top once it's in the plates.
screech on 24/10/2002 at 08:18
No good sailor. I am thoroughly convinced only italian hands can do this dish proper -- well, because an italian co-worker made the first carbonara I ever ate and nothing has matched her preparation.
Please deposit yourself in the next FedEx container at your earliest convenience, but hurry, I'm hungry.
*grins and runs away giggling*
It's prolly the bacon -- I think it's different in Italia. I know that Paola threw a fit until she found something close to the real thing...
theBlackman on 24/10/2002 at 09:26
Quote:
Originally posted by screech
It's prolly the bacon -- I think it's different in Italia. I know that Paola threw a fit until she found something close to the real thing... Prosciutto is the magic ingredient. A very dry cured ham. Texture much like very dry italian sausage. Our (American/British) ham is too moist. And the Honey cures and smoke cures give it a different flavor.
