Your Favourite Recipes

LOL CB, very funny

Ingredients:

I pkt of crackers (I used the flavoured ones....caraway and cayenne pepper)
2 cups grated cheese
Bunch spring onions (chopped fine)
1 cup melted butter
salt and pepper
6 chicken breasts (fillets)
3 onions
4 carrots grated
I pint of white sauce
1 tsp thyme
i tsp minced garlic
2 cups chicken stock

Method:

Put crackers into a food processor and whiz until fine, mix with grated cheese and chopped spring onion. Mix with melted butter and line the bottom of ramekin dishes, press down with knuckles and put in the fridge to set firm.

Cook onions until soft and translucent, add grated carrots, then add chopped chicken, cook for about 20 mins. Add stock, garlic and thyme. Allow to cook for a further 20 mins then add the white sauce.

Spoon the chicken mixture into the ramekins and top with remaining cracker and cheese mix. Bake at 180c for 15 mins or until golden brown.

I often make a large batch and freeze before baking, very handy when you don't feel like cooking.

Alfie, where is the Lime Pickle Recipe?

EarthsAngel wrote:Alfie, where is the Lime Pickle Recipe?

Coming shortly

The best fish pie I have ever tasted.

Ingredients:

4 hake fillets (or any white fish)
4 leeks, washed and sliced finely
4 large potatoes
2 TBLS Butter
2 TBLS Flour
3 cups of milk
2 cups mature cheddar
salt and pepper
Lemon juice


Method:

Boil potatoes until soft, mash them when done, add cheddar cheese, a little butter, salt and pepper. Put aside.

Cook leeks gently in butter until soft (10 Min's) add 2 TBLS flour and cook gently for a few Min's, slowly add milk to make a thickish sauce. Simmer for 5 Min's.

Cut fish into bite size pieces.Put fish in an oven proof baking dish, sprinkle with salt, pepper and lemon juice. (fish spice if you have it)leave for a few minuets to absorb seasoning. mix sauce mixture with the fish, allow to cool, when cool put mashed cheesy potatoes on top, smooth and then run a fork over the potatoes to make a pattern, add some grated cheese on top and cook for 30 Min's @180c. Serve with veg of your choice.

Ingredients:

2 onions, chopped
6 leeks, washed and sliced
250 gram smokey bacon
Approx. 6 large potatoes
1 litre chicken stock
Approx 1 litre milk
salt and pepper.

Method:

Gently cook onion and leeks in a little butter, when soft add potatoes (cut into little blocks) cook for about 20 Min's then added chopped bacon, cook for a further 10 Min's. Add chicken stock and simmer for an hour, allow the stock to reduce. When cooked, cool down a little, put all ingredients into a food processor and pulse until almost smooth (you can use a potato masher if you don't have a processor). Put soup back into pan and add milk, adjust seasoning, simmer until ready to eat with a chunk of warm crusty bread.

Very hearty, tasty and filling soup.

Notes:

Test seasoning when cooked
Stir often to avoid burning or sticking to bottom of pan.
If it needs more milk add a little at a time.

One pork hock (smoked or plain)
4 onions, chopped
6 carrots, chopped
4 leeks, chopped
bunch of celery, washed and chopped
3 or 4 turnips, chopped
3 litres (approx) chicken stock
2 cups split peas
2 cups lentils
2 cups washed barley.

Method:

Boil the hock for 40 Min's, scoop any froth off the top. Remove the skin and feed to the birds. Add, onion, carrots, leeks, celery,turnips to a large soup pot,add chicken stock, bring to the boil. Turn to a simmer and add split peas, lentil and barley. Simmer for 4 hours checking there is enough stock, stir regularly to avoid sticking or burning. You may need to keep adding more stock.

You can use chicken instead of ham for this soup.

Ingredients
8 onions, sliced
2 cloves garlic, minced
1/3 cup butter
2 tablespoons all-purpose flour
8 cups beef stock (Oxo is best)
1/2 cup Brandy
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere

Directions
Saute onions and garlic in butter over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and brandy and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.

Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on grill until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot grill.

This soup tastes much better if made a day or two in advance.

Ingredients

1 pound lean beef chuck, trimmed and cut into 1 inch cubes 2 tablespoons all-purpose flour 2 teaspoons vegetable oil 2 onions, thinly sliced 2 cups fresh sliced mushrooms 2 cloves garlic, minced 2 teaspoons tomato paste 2 cups beef stock 4 cups sliced carrots 4 russet potatoes, sliced into 1/4 inch slices 1 cup chopped fresh green beans 1 tablespoon cornstarch 1 tablespoon cold water 1/4 cup chopped parsley


Directions:
Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and beef stock. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Ingredients

1 pound lean minced beef, 2 onions chopped, 1 chopped green bell pepper 1 teaspoon garlic 1 teaspoon prepared English mustard, 3 teaspoons tomato puree, 3 teaspoons brown sugar salt to taste ground black pepper to taste

Directions
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic, mustard, tomato puree, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

This mince can be used for almost anything: Sloppy Joes, cottage pie, chilli con carne (add chillies and Red kidney beans) lasagne, pies etc.

You can add mushrooms, red wine, carrots, green bean. Put in what you like, take out what you don't. It will always taste great.

I use one red and one green pepper when making this mince, I also add about a cup of red wine.

Ingredients:

1 tablespoon of olive oil
1 tablespoon of butter
1 kg / 2 lbs of beef rump steak
2 large carrots
12 red shallots or small pickling onions
4 cloves of garlic
¼ cup of flour
1 tablespoon of tomato paste
2 cups of good Irish Guinness
1 cup of beef stock
1 bouquet garni or 2 bay leaves
freshly milled black pepper
1 tablespoon brown sugar
½ cup of chopped prunes (optional)
freshly chopped parsley
salt to taste
Peel the carrots and slice them thickly. Peel the 12 shallots and garlic cloves, crush the garlic and prepare a bouquet garni. Trim the steak and cut into small 2 cm / ½ inch cubes. Heat the oil and butter in a large saucepan, add the shallots and carrots, sauté until slightly brown on all sides and transfer to a dish. In the same saucepan brown the meat, adding the garlic once the meat is nicely browned on all sides. Add the tomato paste and flour to the saucepan and stir through. Cook on a low heat for around ½ a minute, being careful not to burn the flour. Slowly stir in the beef stock and Guinness, a little at a time. The stew will thicken as you do this. Add the bouquet garni and bring the stew to the boil. Return the onions and carrots to the saucepan and simmer for 1 hour, stirring occasionally to prevent any catching. Chop the prunes in half and add them to the stew. Continue to simmer for 15 to 20 minutes until the meat is tender and the carrots are cooked. Remove and discard the bouquet garni, add salt and freshly milled black pepper to taste and sprinkle with some fresh parsley. Serve with fresh crusty bread or accompanied with seasonal vegetables and a good mound of Colcannon.

(Serves 4 to 6)

Ingredients:

1.5 kg / 3½ lb of chicken pieces (drums and thighs)
4 tablespoons of flour
salt and pepper
1 tablespoon of mustard powder
30 grams / 1 oz of butter
1 tablespoon of olive oil
2 cups of good quality white wine or chicken stock
1 cup of water
12 small pickling onions
12 baby potatoes
2 to 3 full size carrots or 12 small baby carrots
150 grams / 5 oz button mushrooms
150 grams / 5 oz of young green beans
4 to 6 cloves of garlic
4 bay leaves
2 teaspoons of dried tarragon or a few fresh sprigs
½ cup of cream
1 teaspoon of cornflour

Method:

It is important to use quality wine or stock in this recipe as using inferior ingredients will detract from the flavour of the casserole. Preheat the oven to 160°C, 320°F or gas mark 3. Combine the flour, some salt and pepper and the mustard powder in a clean plastic bag. Shake the chicken pieces in the bag to coat, remove from the bag and shake off any excess. Heat the oil and butter in a large heavy based saucepan or frying pan. Add the coated chicken pieces and sauté, turning occasionally until golden on all sides. Be careful not to burn the chicken. Remove the chicken pieces and set aside. In the same pan heat the water and wine or stock until boiling rapidly. Reduce slightly and remove from the heat. Peel the onions, potatoes and carrots. If using large carrots, cut into sections around the same size as the baby potatoes. Peel and crush the garlic and rinse the mushrooms and beans. Do not peel the mushrooms as most of their flavour will be lost in the peelings.

Select a large casserole dish with a tight fitting lid or line a poorly fitting lid with foil, shiny side in. This helps to retain moisture and heat. Layer the chicken pieces and vegetables (excluding the beans), bay leaves and crushed garlic in the casserole. Sprinkle over the tarragon and some more salt and pepper. Pour over the heated liquid and cover. Bake for 1 hour. Mix the cream with the cornflour and stir through the chicken, also adding the beans. Continue baking for another 30 minutes or so until the chicken and vegetables are very tender and the sauce has thickened.

(Serves 4 to 6)

Ingredients:

8 Sausages
1 carrot
1 onion
2 tablespoons of flour
2 tablespoons of water
1 tablespoon of white sugar
1 tablespoon of worcester sauce
1 cup of water

Method:
Slice the carrots into rounds and slice the onion into wedges (Lyonnaise). Place the sausages, prepared carrot and onion in a large casserole dish. Mix the remaining ingredients together in a jug and pour over the meat and vegetables. Cover and bake for 40 minutes at 180°C, 350°F or gas mark 4. Serve with creamy mashed potato.

(Serves 4)

Ingredients:

750 grams / 1½ lbs of beef rump steak
75 grams / 3 oz of butter
1 tablespoon of flour
1 onion
400 grams / 14 oz of button mushrooms (Champignons)
¾ cup of beef stock
2 tablespoons of tomato paste
300ml / 10 fl oz of sour cream
salt and pepper to taste

Method:

First slice the beef rump steak into fine strips, discarding any fat or sinew. Finely slice the onion into wedges (lyonnaise). Slice the button mushrooms. Knead one tablespoon of the butter with the flour into a small ball (beurre manié). In a very hot pan, brown the meat quickly with the remaining butter, add the sliced mushrooms and onions. Continue cooking for another couple of minutes. Pour all the beef stock into the pan and leave it to deglaze the pan for a moment. Mix in the tomato paste. Reduce the heat and slowly add the sour cream and the butter ball (beurre manié). Let the ball dissolve in the sauce and stir well. Take the pan off the heat, season to taste with salt and pepper. Serve immediately with steamed rice or pasta noodles.

(Serves 4 to 6)

A really tasty stew ideally served with rice and fresh crusty bread.

2 teaspoons of cooking oil
750 grams / 26 oz of beef stewing steak
2 large onions, or several small pickling onions
1 clove of garlic crushed
1 carrot
2 tablespoons of flour
250 gram / 9 oz tin of peeled tomatoes, or several fresh tomatoes
¾ cup of red wine
1 cup of beef stock
1 tablespoon of tomato paste
A dash of tabasco sauce
2 teaspoons of soy sauce
1 bay leaf
125 grams / 4½ oz of button mushrooms (optional)
1 green pepper

Method:

Trim and chop the stewing steak into small cubes. Chop each onion into 8 wedges or peel the small pickling onions and leave whole. Peel and slice the carrot into rounds. Chop the green pepper into chunks and the mushrooms into quarters if they are large, otherwise leave them whole. Heat the oil in a large saucepan and sauté the meat, stirring frequently until brown on all sides. Add the onions, garlic and carrot to the saucepan and sweat (cook without browning). Add the flour and stir through to cover the vegetables and meat. Stir in the tomatoes, wine, stock, tomato sauce, Tabasco sauce, soy sauce and bay leaf. Mix thoroughly and bring to the boil, cover and simmer for 1½ hours until the meat is tender. Add the green pepper and mushrooms and simmer for another 10 to 15 minutes. Season with salt and pepper.

This recipe can also be made in a pressure cooker: follow the recipe and pressure cook for ¾ of a hour. Add the mushrooms and capsicum towards the end and simmer with the lid off for 10 to 15 minutes.

(Serves 6)

This is my favourite salad dressing

2 c. olive oil
1/2 tsp. parsley, chopped fine
3 lg. cloves fresh garlic, crushed
1/4 c. fresh lemon juice
1/4 c. tarragon vinegar
1/4 c. wine vinegar
1 tsp. salt
1 1/2 teaspoons salt
1/2 tsp. garlic salt
Dash of black pepper
2 tsp. dry mustard
1 tsp. dill weed
1/4 tsp. garlic powder
2 teaspoons sugar

Mix all ingredients together in a jar, mixing well. Let stand to season at least 2 hours before using. Keeps well in refrigerator. This dressing is good on a salad used in pita bread or wrapped in thin flat bread.

We want your sticky ribs recipe!!!

El_Guapo wrote:We want your sticky ribs recipe!!!

Don't you ever save anything El? I have given you that recipe so many times, but will post it again for anyone who wants it.

EarthsAngel wrote:

El_Guapo wrote:We want your sticky ribs recipe!!!

Don't you ever save anything El? I have given you that recipe so many times, but will post it again for anyone who wants it.

Hahahaha

I meant for everyone else!!

I love the stews earths,,,,,one for the slow cooker when I get one ....

Dolly, will post some nice slow cooker recipe for you x These can be cooked in the oven or on the hob, but slow cooker is best.

INGREDIENTS
2 lbs. stew beef
1/4 c. flour
1 tsp. paprika
4 lg. carrots
3 lg. potatoes
1 c. condensed beef broth
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. soy sauce
1 lg. onion
1 can tomato sauce (8 oz.)

DIRECTIONS
Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper & flour. Spread with chopped onions. Combine beef broth & tomato sauce & pour overall. Cover & cook on low 7 - 8 hrs. or high 4 - 5 hrs. NOTES: Instead of sprinkling the meat with soy sauce, salt, paprika, pepper & flour as the recipes says, I mix those all together in a small bowl. This prevents the flour from becoming clumpy. I add about 1/4 cup barbecue sauce to the top, before putting the cover on. I use whatever variety of sauce that I have on hand. I don't usually buy the "regular" flavor of any brand, but instead have hickory, brown sugar or garlic and onion flavors. The BBQ sauce adds an extra "kick" to the meat and gravy. For the beef broth, since I don't usually keep that on hand, I dissolve 2 beef (OxO) cube into 1 cup boiling water.

NGREDIENTS
1 Chicken, 3 lbs, cut up
2 quarts Water
2 Onion, chopped
2 cups Ham; cooked, cubed
3 Potatoes, diced
2 cans Tomatoes; 16 oz, ea, cut up
10 ounces Lima beans, frozen and thawed or canned
10 ounces Corn; whole kernel, frozen, partially thawed
2 teaspoons Salt
1 teaspoon Sugar
1/4 teaspoon Pepper
1/2 teaspoon Seasoned salt

DIRECTIONS
In a slow cooker/Crock Pot combine chicken with water, onion, ham, amd potatoes. Cook covered on LOW for 4 to 5 hours or until chicken is done. Lift chicken out of pot; remove meat from bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Cover and Cook on HIGH 1 hour. Makes 8 servings.

INGREDIENTS
2 packages (12 oz. each) frozen halibut steaks, thawed
2 Tbs flour
1 Tbs sugar
1/2 tsp salt
1/4 cup butter
1/3 cup dry white wine
2/3 cup milk
lemon wedges

DIRECTIONS
Pat the halibut steaks dry and place them in the slow cooker. In a small bowl, combine the flour, sugar and salt.In a sauce pan, melt the butter, and stir in the flour mixture. When well blended, add the wine and milk and cook over a medium heat until thickened, stirring constantly. Allow the sauce to boil for 1 minute while stirring. Pour the sauce over the fish. Cover and cook on High for 2 1/2 to 3 hours. Garnish with lemon wedges.

INGREDIENTS
2 medium-size onion, finely chopped
2 medium-size carrots, cut into 1/4' thick slanting slices
1 pound small thin-skinned potatoes, scrubbed and cut lengthwise into quarters
8 ounces mushrooms, sliced
2 to 2 1/4 pounds lean boneless beef round, trimmed of fat and cut into 1 cubes
1/4 cup all-purpose flour
2 teaspoons dry thyme
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 package (about 10 oz.) frozen peas, thawed
salt

DIRECTIONS
In a 3 1/2-quart or larger electric slow cooker, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to cooker and sprinkle with thyme. Add tomatoes and wine. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
Skim and discard fat from stew, if necessary. Stir in peas. Increase cooker heat setting to high; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt. Makes 6 to 8 servings.

Shoba Ramji's Alimucha Oorga

4 Limes cut into 3/4 inch pieces
1 teaspooon plus 4 tablespoons veg/groundnut oil
1 1/2 teaspoons brown mustrad seeds
1/2 teaspoon fenugreek seeds
15 - 20 curry leaves
100 ml/3 1/2 fl oz lime juice
1 teaspoon ground turmeric
2 teaspoons chili powder
1/2 teaspoon ground asafetida
1 tablespoon salt

Put limes in a stainless steel pan with water to cover and boil vigourously for 1 minute. Discard the water and repeat once more. Put the limes in fresh water and boil this time for 20 - 25 minutes, the limes should be tender and discoloured. Drain and put to one side.

Heat the 1 teaspoon of oil in a frying pan over a high heat. When hot put in 1/2 tsp of the mustards seeds, the fenugreek seeds and stir until the mustard seeds pop, a matter of seconds. Remove from the heat and put into a clean mortar, pound to a powder and set aside.

Heat 4 tablespoons of the oil in a medium sized stainless steel pan over medium high heat. When hot add the remaining teaspoon of mustard seeds, as soon as they pop add the curry leaves, stir once or twice. Remove pan from heat, add the limes, lime juice, turmeric, chili, asafetida and salt. Mix well.

When cool pour into sterilised glass jars, cover, and leave unrefrigerated for at least a weel before you used it. Refrigerate after 2 weeks, this will keep for up to a year.

For batch making just double up the quantities