NationStates Jolt Archive

Lets get some good recipes going, and stimulate our worldy taste buds!
Tips will do also.
My first addition will be for steak. Not necessarily a recipe, more of a tip. Marinate for 24 hours in the following solution.
75% soy sauce
25% worcestershire
garlic powder ( add to your taste. Remember, garlic helps reduce cholesterol! I use about 2 tablespoons of minced garlic.)
Cook on the grill on the top shelf, on medium heat. Turn often, and use your sense of touch to tell when its done. If you like it well done, you can poke it and feel that its hard to the touch. Rare will feel softer, and closer to the feeling of the raw meat. After a few times, it will be second nature to be able to just poke it and say "about 2 more minutes!"
I recommend A-1 sauce or worcestershire + ketchup as a sauce.

By the way, any mods reading this, I'd like to turn this into a sticky!

Oh why not?

Great-Papa Knott's Special (Loved by 90 year-old bald fishermen as a stick-to-your-ribs breakfast for a hard day's fishing)

1 can refried pinto beans
1 small can Ortega chilies (diced)
1 small onion, chopped
1/2 pound of cooked ham, cubed (Bacon may be substituted)
Grated cheddar (or cheese of choice) cheese to taste

Empty the beans, chiles, onion, and ham into a pot the night before and put somewhere cool. In the morning while waiting for the coffee to perk, put on med-low to med heat and stir while heating. When the beans start to bubble and the ham has been re-heated, stir in cheddar till slightly melted.

Serve while warm, feeds two to three hungry fishermen.

Note: After consuming a Knott Special, make sure to sit UP WIND from anyone else who has also consumed one.

I can't cook all that well. But I'm good with desserts. Yay for me.

Webster's Cake

4 oz. butter
3 oz. sugar
8 oz. self raising flower
1 egg
Fruit - canned cherries, 5 apples (Stewed), or mincemeat

1. Melt butter. Stir in sugar and egg.
2. Stir in 1/2 self raising flower. When mixed, stir in the rest.
3. Press 2/3 dough into a 9-inch loose bottom pan. Press dough up the sides too.
4. Spread fruit.
5. If dough is too soft, refridgerate. Then break up remainder dough into small pieces and sprinkle over fruit.
5. Bake at 190 degrees celcius, or 375 degress fahrenheit for 45 minutes till golden brown.

Yay!

I can't cook all that well. But I'm good with desserts. Yay for me.
Wow... that sounds really good. Wish I had an oven to try that.

Oh yeah. Please post any temps in Celsius AND Fahrenheit. Here is a link to a handy converter.---> CONVERTER (http://www.wbuf.noaa.gov/tempfc.htm)

Chocolate
Take one bar of your favourite brand of chocolate
Eat

Wow... that sounds really good. Wish I had an oven to try that.

I've actually never tried it. I guess I should since I have an oven and have canned cherries in the cubboard (I have no idea why).


Oh yeah. Please post any temps in Celsius AND Fahrenheit. Here is a link to a handy converter.---> CONVERTER (http://www.wbuf.noaa.gov/tempfc.htm)

Ah, I was clever like that.

Chocolate
Take one bar of your favourite brand of chocolate
Eat

I take it you're not the cooking type?

Chocolate
Take one bar of your favourite brand of chocolate
Eat
that's a bit too compllicated.

Chocolate
Take one bar of your favourite brand of chocolate
Eat

omg, that sounds delicious! :p

Ah, I was clever like that.
Thanks for bringing it to my attention! :D

This is one of those family recipes (as far as I know, I've not seen it anywhere else!), so doesn't have precise quantities or method. This is the general rules my Mum told me:

Ingredients

A joint of pork
Stuffing
An onion
Oxo Cube(s) or similar stuff to make about a pint* runny gravy
Suet and self-raising flour for as many dumplings as you like

Method

1) Prepare the pork for roasting as normal. Either stuff it or place it in the roasting dish on top of the stuffing. Put it in the oven and roast as you normally would pork.
2) About 45 minutes or so from the end of the pork roasting chop the onion and add it to the roasting dish to fry a little. Put dish back in oven.
3) Make the runny gravy from oxos and boiling water. After the onion's fried/roasted for a few minutes add the gravy to the roasting dish. Return to oven.
4) Make dumplings. Put them in to the gravy in the roasting dish (don't be slow, it's best if the gravy stays as hot as possible) and return to oven for at least 30 minutes, or until they're cooked nicely.


Putting part-boiled potatoes in to roast in step one is also very nice. The bottom half soaks up gravy, the top half is crispy :)
*Gravy quantity depends on the size of the roasting dish, joint, amount of dumplings, etc. etc. etc. Guess :)

Also, please feel free to request recipes! We will find them for you!

I absolutely love Potatoes Dauphinouse (SP?), the sliced potatoes covered in cream sauce, but I have no idea how to make them. Anyone know how?

I'd be very greatful for any ideas/tips

My favorite soup (2 Litres):

5-6 Potatoes
3 Carrots
2 L (meat)broth
400 grams/almost 1 lbs Minced meat
Butter
2 Onions
½ dl Chilisauce
Paprikapowder
Pepper
1 dl Parsley

1.Peel the potatoes and carrots.

2. Thinly slice the potatoes, (WTF is this in english) grate, tear, or something, the carrots.

3. Put the potatoes and carrots in the broth and let it boil on low temperature for 15 minutes.

4. Chop the onion. Fry the onions and the minced meat. Add chilisauce and spices. Add to the broth.

5. Let it boil for another five minutes.

6. Add the parsley.

7. Eat.

(Sorry for any errors, but I´m not used to cook in english.)

I absolutely love Potatoes Dauphinouse (SP?), the sliced potatoes covered in cream sauce, but I have no idea how to make them. Anyone know how?

I'd be very greatful for any ideas/tips

It´s Potatoes Dauphinoise, and a recipy can be found here. (http://www.floatcottage.inuk.com/gratin.htm)

BTW, if anyone wants a recipy for a specific muffin, I know a website with 500+ :D

It´s Potatoes Dauphinoise, and a recipy can be found here. (http://www.floatcottage.inuk.com/gratin.htm)

BTW, if anyone wants a recipy for a specific muffin, I know a website with 500+ :D

Thank-you!

Cheeselover's Easy Macaroni and Cheese

Ingredients:

Box of regular Kraft Macaroni and Cheese

1/3 cup milk

about 5/8 stick of butter

a mound (large handful) of grated cheddar cheese

2 slices of American cheese

---

Directions:

Cook the macaroni

Empty the macaroni into a colander; let stand to drain

Lower the heat on the stove to low/medium low

While the macaroni is draining, combine milk, butter, and cheese sauce mix in the saucepan; stir until smooth... until the clumps are gone.

Return the macaroni to the saucepan and stir to combine with the sauce mix.

Add the mound of cheddar cheese, stirring until stringy/gooey (melted)

Add the slices of American cheese (helps to have already torn them up into small pieces) and stir until melted.

Add salt/pepper to taste.

Serve with beer. (lol)

I absolutely love Potatoes Dauphinouse (SP?), the sliced potatoes covered in cream sauce, but I have no idea how to make them. Anyone know how?

I'd be very greatful for any ideas/tips

I found this recipe:

butter -- as needed
1 garlic clove -- pared, cut in half
1 pound potatoes -- sliced 1/8-in. thick
2 ounces low-fat Gruyere cheese
nutmeg -- to taste
salt and pepper -- to taste
1 cup evaporated skim milk

Butter 4-in. tart molds; rub with garlic. Fill with alternating layers of
potato and cheese, finishing with cheese; season each layer with nutmeg, salt
and pepper. Heat milk to boiling; season with salt. Pour over tarts. Bake
at 350 degrees F for 30 to 40 minutes.