NationStates Jolt Archive

okay, this is purely for like selfish type reasons.........

my husband (whom I love even if he won't dance) is writing me a computer program of sorts anyway, basically I give him my recipes and what I need to make them, and he make this cool little computer program where I can click on the food I want to cook and it builds me a grocery list. He is combining it with the database that I have made over the last year of gluten free name brand foods, and so my grocery shopping will be uber easy, in fact so easy that I can email him the grocery list and he can shop on the way home from work, saving me tons of time and stress.........

well, here's the deal, I need some new recipes........tons of them. I know you guys live in different parts of the world (or at least the country) so I figure you guys might eat new and interesting foods

so post your recipes here!

I will post mine in a few.......gotta go see why the kids are being so quiet

$20 says they are NOT doing the homework I gave them.

I basically just use the old Betty Crocker cookbook (with my modifications written in the margins) along with different ethnic cookbooks for occasions. Do the recipes you're looking for need to be gluten-free? 'Cause I'm not entirely sure how to go about that.

I basically just use the old Betty Crocker cookbook (with my modifications written in the margins) along with different ethnic cookbooks for occasions. Do the recipes you're looking for need to be gluten-free? 'Cause I'm not entirely sure how to go about that.
nope, I can modify just about any recipe to make it gluten free, I just need some new ideas.

nope, I can modify just about any recipe to make it gluten free, I just need some new ideas.

The white sauce in the Betty Crocker book (butter, flour, milk) is decent over cubed chicken with peas and curry mixed in, along with some bread. The goulash recipe is also pretty good, although I modify it somewhat. I'll have to dig out the book later on and check it out. :)

I suggest that you check out the food network... they have some awesome recipes

The white sauce in the Betty Crocker book (butter, flour, milk) is decent over cubed chicken with peas and curry mixed in, along with some bread. The goulash recipe is also pretty good, although I modify it somewhat. I'll have to dig out the book later on and check it out. :)
I have that cookbook! you mentioned it before and I thought "that sounds familiar" I have 2 copies, one that I got when I got married, and one that was my grandmother's she got it in the 40's or something.......weird. I shall look there for some ideas too. LOL (just like me to have a big cookbook full of stuff and come here first looking)

Hmm. What kind of food do you enjoy? Spicy? Savoury? Chinese? Italian?

Hmm. What kind of food do you enjoy? Spicy? Savoury? Chinese? Italian?
everything! I miss chinese food, because I used to go to the restraunt and get it carryout but I never learned to cook it..... if I knew how to cook it I know I could.

Hmm, I'm not such a great cook, so I don't really know all that many recipes. But here's a really yummy one I found - it's not international though, I brought the cookbook from the US. :p

Curried Rice Salad

Group 1:

2 c cooked rice
1 apple, cored and chopped
1 green bell pepper, chopped
2 T chopped green onion
2 T raisins

Group 2:

2 T vegetable oil
1/4 c water
2 T white wine vinegar
2 t sugar
1 t curry powder
1/4 t garlic salt
1/8 t pepper


In a bowl combine Group 1 ingredients. In another, mix together Group 2 ingredients. Mix together, cover, and refrigerate over night. Done. :)

You can decorate it with toasted sliced almonds and wedges of hard-boiled egg, but I never bothered.

OMG that sounds so good..... I could make that the night before and then the day after I wouldn't have to make lunch...

Vonners super fast curry...

Yah get yer rice and get that going...(perf Basmati)

get yer meat - cubed natch and mix in some curry poweder and some Garam Masala...some cyan pepper....and seasoning....a splash of oil....mix it all together and leave to one side...

get yer onion garlic and ginger all nicely diced...and a good bell pepper...sliced..

get yer pan hot...hot as in it is smoking...before the (grape I use....or ghee) oil goes in...wait until the oil is smoking slightly then in goes the meat...

get it going...you will smell acrid curry smells but thats ok....

give it a couple of minutes and then in goes onions garlic ginger...

and about 2 minutes later the peppers

then add a good dash of paprika

and then little splashes of water...and a good measure of tomato puree...

let it cook until the rice is ready...

then whack in some corriander and ....

bingo...curry.

in less than 20 minutes.

Bleenies! (http://www.coalregion.com/Recipes/bleenies.htm) (I *think* they're gluten free..)
Flitch! (http://www.coalregion.com/Recipes/flitch.htm) I'd snort it if I could..

Coconut Merengue cookies that smelled really good in the home-ec class room, so I asked the teacher if I could have one.. (I wasn't in her class.. just.. you know, invited myself in.)

2 egg whites
1/2 tsp cream of tardar
6 tbsp sugar
4 tbsp sugar
1 cup coconut

Step 1: Separate eggwhites. Add to a medium sized mixing bowl. Beat on medium speed for one minute.

Step 2: Add cream of tardar and sugar gradually. Then beat untill thick and foamy, aproxximitly one to two minutes. Fold in coconut. Spoon onto ungreased cookie sheet. bake for twelve to fifteen minutes on 350.


And I have an orgasmic fried chicken recipe, but that's on my laptop.. so I'll post it later.

I have that cookbook! you mentioned it before and I thought "that sounds familiar" I have 2 copies, one that I got when I got married, and one that was my grandmother's she got it in the 40's or something.......weird. I shall look there for some ideas too. LOL (just like me to have a big cookbook full of stuff and come here first looking)

If it's the one in the red-colored binder with the old-time illustrations, then it's the same, and has a bunch of good traditional recipes. Lots of quick and filling stuff. :)

buckweit pancakes
Cheap and cool
water
flour(buckwit)
no eegs no milk.
just do it...
Easy and cheap

This is the only one I can think of off the top of my head:

Traditional Greek Salad
1-seedless cucumber
5-tomatoes
1/2-red onion, chopped
1/2-cup extra virgin olive oil
2-tbsp lemon juice or red wine vinegar
1/4-tsp salt
1/4-tsp coarsely ground black pepper
1 1/2-cups crumbled feta cheese
2-tsp dried oregano (preferably mountain oregano from Cyprus)
1-cup black olives

Peel cucumber and cut into 3/4 inch chunks
Combine with the tomatoes that are cut into similar size pieces, and chopped onion
Combine the olive oil, lemon juice, salt and pepper; whisk until blended
Add the feta cheese, oregano, and olives
Pour over vegetables; toss until well coated

Important notes for the perfect salad: don't let your skin come in contact with the ingredients! Doing so sets off a chemical reaction that causes them to become bitter. Leave to stand for five minutes before tossing, and when tossing, make sure you toss from the bottom of the bowl.

chicken with peas and curry Hee, that promptly reminded me of another recipe I love - chickpea curry. :p

This one will need some time to translate, though. I hope I get the spices right. When you have the spices, it's the easiest recipe in the world (I'm big on those :D).


Chickpea Curry
(serves 4)

2 onions
4 cloves of garlic
1 T oil
1 t chili powder (i.e. any kind of "Chili con Carne" flavoured spice-mix)
1 t salt
1 t turmeric powder
1 t paprika powder
1 T cumin powder
1 T cilantro/coriander powder (I leave that out because I hate it)
1 T Garam masala (Indian spice mix - never had that on hand, tastes yummy enough without it)
4 c canned chickpeas, drained
2 c canned diced tomatoes, not drained


1) Cut onions into fine rings and press (squeeze? mash?) garlic. Heat oil in a pot. Add onions and garlic and stir at medium heat until soft.

2) Add spices (except Garam masala) and stir for 1 minute.

3) Add chickpeas and tomatoes and stir well. Close lid and cook on low heat for 20 minutes. Stir occasionally. Stir in Garam masala and cook for another 10 minutes.

Done. :)

Tastes absolutely divine when eaten with chapatti or naan bread - I use Turkish "tortillas" instead because I can get those easily, and in the US, real tortillas would be perfect! (I'm hoping you can get or make gluten-free tortilla thingies :/)
I've never had this with rice or anything else, because the tangy flavour of the curry is just too irresistible combined with the tortilla/dough flavour. Great, now I'm making myself hungry. :rolleyes: :p

chili

2lbs ground beef
3 tomatoes diced
2 white onions diced
2 habeneros (or skip that if you are weak)
1lb bag of kidney beans (or 3 cans of Kidney beans if you are lazy)
1 clove garlic

soak the beans overnight in cold water

brown the beef, add soaked beans, beef, and veggies (yes I know some of my "veggies" are technically fruits) to the crockpot cook on low 12 hours (oh and 3 cups of water......don't forget that)

lazy chili

2lb ground beef
3 cans Kidney beans
2 cans Ro-tel


brown beef, season with garlic salt and chili powder, put in crockpot with beans, and Ro-tel, cook on high for 2 hours.




more later, gotta go check on the homework again..........

Important notes for the perfect salad: don't let your skin come in contact with the ingredients! Doing so sets off a chemical reaction that causes them to become bitter.
But.... how do I slice the veggies? Wearing gloves? o.O :confused:

But I'm so grateful you posted that recipe - it's like the easiest salad in the world, but I can never get it right. Of course, I've never added half a cup of oil before, so maybe that's it. ;p

Well I just made and liked:

Beef Kurry (the Cinda Sensible Rekipe)

Chicken Breasts (1 per serving you are making)
Potatoes (Same)
Onion (As desired)
Garlic (As Desired)
Carrot (1/2 a full carrot or 2 Baby carrots per serving)
Chili Powder (1/4 teaspoon per serving)
Turmeric (Same)
Cummin (Same)
Garam masala (1/3 Teaspoon per Serving)
Mustard (1/4 per Serving)
Canola Oil (2 Tablespoons. Not per serving)
Rice (1/2 cup per Serving)
Water
Salt to Taste

Step One: Mix the spices, Peel and Chop the Vegitables, Peel and grate the carrot, Chop the Chicken into small cubes.

Step Two: Start heating the oil. When it is hot, add the onions and Garlic. Sautee til soft. Add spices. Fry til slightly brown. Add Chicken and add water. After a moment add potatoes and carrots.

Step Three: As water boils off, add more water until potatoes and carrots have softened. Then wait for it to boil down and thicken. Add salt to taste.

Step Four: Prepare rice as desired.

Serve over rice.

Crispy Fried Chicken

4 servings

2-1/2 to 3 lb. cut-up frying chicken (or use chicken parts)
Enough CRISCO for deep frying

Seasoned flour
1-1/2 cups all-purpose flour
1 tablespoon garlic salt
1-1/2 teaspoons black pepper
1-1/12 teaspoons paprika
¼ teaspoon poultry seasoning

Crispy batter
2/3 cup all-purpose flour
½ teaspoon salt
1/8 teaspoon pepper
1 beaten egg yolk
¾ cup water

Combine all ingredients; set aside.
Combine flour and seasonings in medium bowl. Combine egg yolk and water. Add gradually to dry ingredients. Heat Crisco to 365°F in deep saucepan or deep fryer to a depth of about 2 inches. Moisten chicken pieces. Dip in seasoned flour, then batter, and then back in seasoned flour. Fry in hot Crisco for 15 to 18 minutes or until well browned. Drain on paper.

Beef Kurry (the Cinda Sensible Rekipe)

The only Beef curry ever to use: Chicken Breasts (1 per serving you are making)
as the beef.

:p

my bolognese and lasagne recipes: http://forums.jolt.co.uk/showpost.php?p=10114542&postcount=71

(got good reviews :D)

Beef Kurry (the Cinda Sensible Rekipe)

The only Beef curry ever to use: Chicken Breasts (1 per serving you are making)
as the beef.

:p
I can't believe I read through the whole thing twice and hadn't even noticed that. :p

But.... how do I slice the veggies? Wearing gloves? o.O :confused:

But I'm so grateful you posted that recipe - it's like the easiest salad in the world, but I can never get it right. Of course, I've never added half a cup of oil before, so maybe that's it. ;p
I make Greek salad with disposable latex gloves, yeah. Seriously, you'll notice the difference.

I make Greek salad with disposable latex gloves, yeah. Seriously, you'll notice the difference. Wow, really? What kind of chemical reaction are we talking here? And with any kind of vegetable? I've never heard of something like that before.

Wow, really? What kind of chemical reaction are we talking here? And with any kind of vegetable? I've never heard of something like that before.
Honestly? I have no clue, but I heard it direct from a Cypriot chef who made the best salad I'd ever tasted, so I've copied his recipe ever since.

Honestly? I have no clue, but I heard it direct from a Cypriot chef who made the best salad I'd ever tasted, so I've copied his recipe ever since.Hmm, guess he would know. I'll have to try that (maybe make two identical batches for comparison purposes, one with and one without gloves :p).

Hmm, guess he would know. I'll have to try that (maybe make two identical batches for comparison purposes, one with and one without gloves :p).
I'd be interested in hearing the outcome of that :)

Lemon-roasted Chicken With Sweet Tomato Pasta
Serves about 5

Ingredients

1 lemon, zested and juiced
1 clove of garlic, peeled
1 small pinch mixed dried herbs
35ml olive oil salt and freshly ground black pepper
5 whole chicken legs
1 x quantity Sweet Tomato Pasta

Method

Zest the lemon by gently grating the yellow skin with a fine grater; peel the garlic.

For the marinade

1. Prepare the marinade by blitzing the lemon zest and juice, garlic, mixed herbs and olive oil in a blender, making sure it is all mixed well.
2. Once blended, add a small pinch of salt and a grind of pepper, taste a tiny bit to check the seasoning.
3. Pour the marinade over the chicken legs, rubbing it into every nook and cranny. Cover and leave in the fridge for at least 2 hours, or preferably overnight so that the fl avours can develop. You can cook the chicken straight away but the flavours will be nicer if you can leave it to marinate.

A few hours later ...


4. Preheat the oven to 200?C/400?F/gas 6.
5. Transfer your chicken legs to a shallow baking tray, spoon the marinade over the chicken legs and cook in the preheated oven for between 45 minutes to 1 hour, or until golden, crisp and tender.


Serve the chicken with the juices and sweet tomato pasta (see recipe below).

Sweet Tomato Pasta

Ingredients
1 onion,peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
100ml olive oil
1 level teaspoon dried oregano
1/2 dried chilli, crumbled
800g good quality tinned tomatos
3 tablespoons balsamic vinegar


Method

Crumble the dried chilli; peel and chop the onions; peel and chop the garlic; pick the basil leaves.

1. In a pan, slowly fry the onion and garlic in a good drizzle of olive oil.
2. Add the oregano and chilli and cook for 4 minutes until sweet and softened.
3. Add the tomatoes, simmer gently for about 15 minutes then break the tomatoes up with a spoon.
4. Add the balsamic vinegar and the sugar and stir until you have a nice fine tomato sauce.
5. Meanwhile, cook the pasta for 8 to 10 minutes in a large pan of boiling salted water.
6. When cooked, drain in a colander.
7. Toss the pasta with the tomato sauce to mix.
8. Season and sprinkle over the torn basil

Mango salsa...

1 mango, cut into small cubes
1 bunch scallions, chopped
1/2 a red bell pepper, finely diced
1 jalapeno pepper, finely diced (wear gloves while doing this... )
fresh cilantro, chopped
1 lime
2 tablespoons olive oil
dash of soy sauce (Kikoman's or another good one, NOT LaChoy)

Mix the first five ingredients in a bowl, squeeze the lime over them, add oil and soy sauce and toss together. Let marinate in the fridge for at least 2 hours, but not more than 24.

Goes well with fish, or chicken.

Variations:

You can add a fresh peach or some fresh pineapple (don't use canned, the syrup will overpower everything) cut into small cubes. You can add a chopped tomato. If you don't like cilantro, try substituting mint and leave out the soy sauce. If you like it spicier, use more jalapeno.

Quindins

See photo
http://static.flickr.com/26/100078587_b8ce42b6d8_o.jpg

Ingredientes

7 Table spoons of caster sugar
6 egg yolks
1/2 Cup milk
1 Table spoons Butter
30g dried grated coconut

Method
1. While you are separating the egg yolks leave the coconut to soak in the milk.

2. Heat the oven to medium (As this uses a bain-marie the exact temperature is not very important)

2. Cream the sugar and butter together,

3. Add the yolks and coconut and beat thoroughly

4. Grease the tins with butter and dust with a little caster sugar

5. Cook in a bain-marie for 40 mins.

6. Eat chilled.

not a full on meal but rather a veg side dish...

courgettes halved
red onion rings
tomatos halved
(actually you can use loads of different veg)

in a roasting dish...

season

splashes of olive oil and then a fair lashing of parmasan cheese

into the oven at 180 for about 20 mins...

lush...really really lush :)

and me mum gave me that recipe...she was taught by Julia Childs :cool:

Beef Kurry (the Cinda Sensible Rekipe)

The only Beef curry ever to use: Chicken Breasts (1 per serving you are making)
as the beef.

:p

Have you got a problem with white-beef?

You must be one of those beef racists...

It's Cinda - er Kinda Sensible for a reason, you know...

not a full on meal but rather a veg side dish...

courgettes halved
red onion rings
tomatos halved
(actually you can use loads of different veg)

in a roasting dish...

season

splashes of olive oil and then a fair lashing of parmasan cheese

into the oven at 180 for about 20 mins...

lush...really really lush :)

and me mum gave me that recipe...she was taught by Julia Childs :cool:

ha, I had to look up courgettes, I was like "what the heck is that?"
it apparently is the same thing as what we call Zucchini

Have you got a problem with white-beef?

You must be one of those beef racists...

It's Cinda - er Kinda Sensible for a reason, you know...


I live in Rio Grande do Sul in Brazil - It is the Gaucho region. Have a look at this (http://www.fogodechao.com/dining.htm)site to see why I was offended. This is what we eat. (The site is in English - as they have locations in the USA)

ha, I had to look up courgettes, I was like "what the heck is that?"
it apparently is the same thing as what we call Zucchini

yeah...it is...I was wracking my brain trying to remember the US name LOL

its a bloody lovely dish....as of course my curries :)

I live in Rio Grande do Sul in Brazil - It is the Gaucho region. Have a look at this (http://www.fogodechao.com/dining.htm)site to see why I was offended. This is what we eat. (The site is in English - as they have locations in the USA)

Where's the "Drooling" smiley when you need it?

You should see my Cornbread, made with 100% natural Wheat *nods*.

Bump

Almond and broccoli cakes:
You just make some ordinary cake mix but with no sugar, it's supposed to be savoury. Then add in almond flakes and some finely chopped broccoli (only use the dark green bit from the top). Then put the mixture into bun cases and bake. I invented it mysef, and it was really nice. I was so proud. :)

Bump
*tag*

This stuff is gold.

Fudge Pie

2 squares unsweetened chocolate
½ cup butter
2 eggs
1 cup sugar
2 T rice flour
1 t Vanilla
½ cup of chopped nuts (optional)


Melt the chocolate and butter. Add eggs, sugar, flour, vanilla and nuts. Bake in a 9” greased pie pan for 30 mins starting in a cold oven.

This thread has just made me very hungry!

I'm a experimental cooker...I don't go my recipies or any of that I usually just throw what I think will be nice in!

Hmm, I'm not such a great cook, so I don't really know all that many recipes. But here's a really yummy one I found - it's not international though, I brought the cookbook from the US. :p

Curried Rice Salad

Group 1:

2 c cooked rice
1 apple, cored and chopped
1 green bell pepper, chopped
2 T chopped green onion
2 T raisins

Group 2:

2 T vegetable oil
1/4 c water
2 T white wine vinegar
2 t sugar
1 t curry powder
1/4 t garlic salt
1/8 t pepper


In a bowl combine Group 1 ingredients. In another, mix together Group 2 ingredients. Mix together, cover, and refrigerate over night. Done. :)

You can decorate it with toasted sliced almonds and wedges of hard-boiled egg, but I never bothered.

So...when are you making this for me? ;)

My lunch today:

Ingrediants/tools:

Bamboo trees
Hammer
Saw
Hose
Water
Noodles
Ice
Rope

Boil noodles, store with ice. Cut down bamboo tree. Cut off all branches. Cut bamboo tree in half, length wise. Knock out all of the connecting things inside the bamboo tree with hammer. Set up bamboo tree using ropes and bamboo sticks so that one end is higher than the other. Set up hose and water so that it runs through the tree. Pour noodles down the tree.


Not sure if I got the real effect so here's an example (http://www.pref.osaka.jp/aigawa/08ivent/nagashi-soumen.JPG).

Good Luck!

My lunch today:

Ingrediants/tools:

Bamboo trees
Hammer
Saw
Hose
Water
Noodles
Ice
Rope

Boil noodles, store with ice. Cut down bamboo tree. Cut off all branches. Cut bamboo tree in half, length wise. Knock out all of the connecting things inside the bamboo tree with hammer. Set up bamboo tree using ropes and bamboo sticks so that one end is higher than the other. Set up hose and water so that it runs through the tree. Pour noodles down the tree.


Not sure if I got the real effect so here's an example (http://www.pref.osaka.jp/aigawa/08ivent/nagashi-soumen.JPG).

Good Luck!

That sounds like the ultimate combination of HomeEc and Shop classes.

That sounds like the ultimate combination of HomeEc and Shop classes.

It was pretty awesome, I have to say, but you need a lot of people to make it work. (Extra tip: It adds excitement when all the adults are really drunk, and swinging saws and hammer and bamboo, with little kids running around)

It was pretty awesome, I have to say, but you need a lot of people to make it work. (Extra tip: It adds excitement when all the adults are really drunk, and swinging saws and hammer and bamboo, with little kids running around)

Yes, drunk adults with dangerous tools around kids. Brilliant idea... :eek:

Fajitas

You'll need:

Skirt steak (flank steak sucks), about three pounds
Three fresh limes
Four cloves of garlic
1 tsp salt
Black pepper
Three serrano chiles
1 bunch cilantro
4 tbsp ground cumin
Ziploc bag

Using a fork, juice the limes into a bowl. Crush and chop the garlic into the juice. Add the salt, and some black pepper. Finely chop the chiles, and add. Coarsely chop the cilantro and add. Add cumin, and mix with fork.

Pour into bag, add the meat, and seal the bag. Knead the bag a bit to mix well.

Put in the refrigerator to marinate for 90 minutes - no more.

Now you'll need

3 large onions (Spanish or Vidalia, depending on whether you want a sharp or sweet onion)
1 large red pepper
1 large green pepper
1 large yellow pepper
(those are all sweet peppers).

Finely julienne the vegetables, and put them in a bowl.
Mix oil, vinegar, salt, a bit of sugar, black pepper, and some basil, oregano, and thyme to make a dressing. Coat the vegetables with this and put them in the refrigerator to marinate.

When it's time, put the flour tortillas in aluminum foil wrap, and set them in a 300 F oven while we cook the rest.

You'll need a hot charcoal grill, and a wok made for working on the grill. Start the meat on the grill, and have your friend cook the vegetables in the wok. My grill wok has tiny holes in it, which allow the smoke to get up into the veggies - very good.

Once the meat and vegetables are done to your taste (I like the vegetables to be a bit soft and caramelized), bring it in, and slice the meat into thin strips on a cutting board.

Sides of sour cream, hot salsa, chopped tomatoes with cilantro and onion, and homemade guacamole are a necessity, as is a plentiful supply of cold beer.

Bratkartoffeln (German/Austrian recipe) :

1 kg leftover cooked potatoes, cut to chunky slices or cubes
2 onions, sliced
1 or 2 red bell peppers, sliced
Bacon bits, if you like
4 eggs
Butter or oil (butter's better)

Salt
Freshy ground pepper
Chayenne pepper if you like


Get a big frying pan, melt the butter (or heat the oi), fry the potatoes until they're nice and brown and a bit crispy. Add the oninons, bell pepper and bacon bits, keep frying until the pepper is soft. Pour the four stirred eggs over it all, and stir again until the egg is no longer runny. Sprinkle with salt, pepper and Chayenne pepper to taste.

Perfectly yummy, especially with some nice fresh salad on the side.

Fajitas

You'll need:

Skirt steak (flank steak sucks), about three pounds
Three fresh limes
Four cloves of garlic
1 tsp salt
Black pepper
Three serrano chiles
1 bunch cilantro
4 tbsp ground cumin
Ziploc bag

Using a fork, juice the limes into a bowl. Crush and chop the garlic into the juice. Add the salt, and some black pepper. Finely chop the chiles, and add. Coarsely chop the cilantro and add. Add cumin, and mix with fork.

Pour into bag, add the meat, and seal the bag. Knead the bag a bit to mix well.

Put in the refrigerator to marinate for 90 minutes - no more.

Now you'll need

3 large onions (Spanish or Vidalia, depending on whether you want a sharp or sweet onion)
1 large red pepper
1 large green pepper
1 large yellow pepper
(those are all sweet peppers).

Finely julienne the vegetables, and put them in a bowl.
Mix oil, vinegar, salt, a bit of sugar, black pepper, and some basil, oregano, and thyme to make a dressing. Coat the vegetables with this and put them in the refrigerator to marinate.

When it's time, put the flour tortillas in aluminum foil wrap, and set them in a 300 F oven while we cook the rest.

You'll need a hot charcoal grill, and a wok made for working on the grill. Start the meat on the grill, and have your friend cook the vegetables in the wok. My grill wok has tiny holes in it, which allow the smoke to get up into the veggies - very good.

Once the meat and vegetables are done to your taste (I like the vegetables to be a bit soft and caramelized), bring it in, and slice the meat into thin strips on a cutting board.

Sides of sour cream, hot salsa, chopped tomatoes with cilantro and onion, and homemade guacamole are a necessity, as is a plentiful supply of cold beer.

thank you! I might make hubby make that tonight ;)

Oh, and an excellent kimchi recipe.

http://kimchi.pyongyang-metro.com/

A Sauerkraut side dish recipe for children and guests who don’t actually like Sauerkraut but a good number of them will like and eat this...

Ingredients:
-One package of fresh sauerkraut (17 oz approx) the refrigerated type is best, NOT can or jar if you can help it.
-½ a package of fresh pre-cut Broccoli Coleslaw (mix) (or 8 oz of fresh cut, make sure you include some red cabbage and carrot shoots for color).
-¾ cup of your favorite Italian Salad Dressing (vinegar and oil style).

Slit a line along the top the package of sauerkraut and carefully squeeze out and dispose of all of the juice, being carefull to save the kraut. Then dump squeezed drained kraut in large frying pan and bring to medium-high heat. Mix in ½ package of Broccoli-cut mix and ¾ cup of Italian salad dressing (more or less to taste, a good idea is to try and replace the kraut juice you took out in near equal portions) continuously fold mixture over heat until blended and steaming.

Once boiling hot, turn down heat and simmer for ten minutes or until color of broccoli mixture is spread throughout the kraut and the veggies are softened and easily folding into the kraut, stirring mixture frequently during cooking. Serve hot.

Makes 4 adult servings.

Suggestions: Serve with 2 full steamed or fried Kielbasa Sausage links and baked scalloped potatoes.

Bratkartoffeln (German/Austrian recipe)
*drools and wants to be home with mommy cooking for her :(*

A Sauerkraut side dish recipe for children and guests who don’t actually like Sauerkraut but a good number of them will like and eat this...

Ingredients:
-One package of fresh sauerkraut (17 oz approx) the refrigerated type is best, NOT can or jar if you can help it.
-½ a package of fresh pre-cut Broccoli Coleslaw (mix) (or 8 oz of fresh cut, make sure you include some red cabbage and carrot shoots for color).
-¾ cup of your favorite Italian Salad Dressing (vinegar and oil style).

Slit a line along the top the package of sauerkraut and carefully squeeze out and dispose of all of the juice, being carefull to save the kraut. Then dump squeezed drained kraut in large frying pan and bring to medium-high heat. Mix in ½ package of Broccoli-cut mix and ¾ cup of Italian salad dressing (more or less to taste, a good idea is to try and replace the kraut juice you took out in near equal portions) continuously fold mixture over heat until blended and steaming.

Once boiling hot, turn down heat and simmer for ten minutes or until color of broccoli mixture is spread throughout the kraut and the veggies are softened and easily folding into the kraut, stirring mixture frequently during cooking. Serve hot.

Makes 4 adult servings.

Suggestions: Serve with 2 full steamed or fried Kielbasa Sausage links and baked scalloped potatoes.

that sounds way too good..........

It makes me want to have people over for dinner, I bet that is so pretty on a plate.

Me and my slacker friends cook up a mean London Broil, with a great dry rub.

Just purchase the meat labeled "London Broil" at the supermarket, and cover it in your oil of choice (I love olive oil, best damn oil out there.)

Once you've done that, mix up this dry rub separately:

2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon sweet paprika
2 teaspoons garlic powder
7 pinches salt
20 grinds black pepper

Feel free to fudge it wherever you want to, we've only ever done the original recipe once. Most common thing we do is sub out the garlic powder and salt for garlic salt, typically just a little over two teaspoons.



Rub the dry rub into the meat on both sides, and let it sit for about twenty minutes. After that, put it into the oven with the shelf being one below absolute top, and set it for maximum broil. Broil it as long as you feel like, pull it out and eat. Very spicy, no need for any seasonings beyond the rub.

Bacon-Dill Potato Salad
Get a five pound bag of potatoes - the boiling kind.

Cut the potatoes into cubes about 3/4 inch on a side (~2 cm).

Boil the potatoes for 25 minutes. Drain, and let cool to room temperature.

Fry 1 pound of bacon, reserve fat. Let the bacon cool, then chop the bacon coarsely.

Finely mince two large Vidalia onions.

Finely chop 2 cups celery

Boil six eggs, until they are hard cooked. Rinse, peel, and cool. Then coarsely chop.

Place all the cooled, chopped ingredients in a large bowl. Reheat the bacon fat to just the melting point, and pour over the ingredients.

Add 4 tsp of dill weed, 2 tablespoons of salt

4 cups sour cream (USE REGULAR SOUR CREAM!)

1 cup italian dressing (oil, vinegar, water, spices)

Mix well with your hands, turning it over so that you don't crush the potatoes

Add more salt and pepper to taste.

Let sit in the refrigerator overnight to absorb the flavors.

Me and my slacker friends cook up a mean London Broil, with a great dry rub. Just purchase the meat labeled "London Broil" at the supermarket,

As an English person, I must ask...what on earth is London Broil?

This is a recipe for lumpia (Filipino spring rolls) that I learned from my mother. I've seen lumpia prepared in other ways, with different fillings, but this is how my mom's family always did it; keep in mind that we never use a recipe so the measurements are approximations.

LUMPIA

Lumpia wrappers (These are available at Asian markets or occasionally in the supermarket. I've also made do by mixing flour and water, using a pastry brush to spread it over a heated skillet to cook. IMPORTANT NOTE: lumpia wrappers dry out very quickly, if you have them out during preparation, keep them covered underneath a damp kitchen towel and separate them just before you fill them - separating them is a great task for kids.)
1 lb ground pork
2 cloves garlic, crushed
1 1/2 carrots, finely chopped
1/2 onion, finely chopped
salt and pepper to taste
2 eggs
2 T soy sauce
2 cups vegetable oil for frying

1. Mix together pork, garlic, carrots, onion, salt, pepper, one of the eggs, and soy sauce.

2. Heat oil in large skillet over medium heat; it's the right temperature when you insert the end of a wooden spoon in it and the oil bubble gently around it.

3. While the oil is heating, beat the remaining egg. Take one lumpia wrapper, and place some of the filling mixture (the amount depends on the size of your wrapper and how thick you want your lumpia to be) towards one end. The filling should be drawn out in a line, leaving about one or one and a half inches of space between the filling and the wrapper on either end. Fold the end of the wrapper over and roll tightly, folding the outside edges of the wrapper in toward the middle about halfway through rolling. Seal the wrapper together using some of the beaten egg. Set on a plate and cover with a damp kitchen towel to prevent it from drying out.

4. Cook in the oil, turning occasionally, until all sides are golden brown. Drain on paper towels and serve immediately. I recommend soy sauce, ketchup or banana ketchup for dipping sauce. :)

As an English person, I must ask...what on earth is London Broil?
http://www.askthemeatman.com/london_broil.htm

Let's get it straight, London Broil is a Cooking Method -
NOT a cut of beef!!
..and stuff..

I think I'll grill chicken for lonch.

Scalloped Potatoes with a Twist (Gluten-Free)


Ingredients:
1 medium onion, diced
½ cup celery leaves
3 teaspoons butter
2 tablespoons potato starch
2 tablespoons gluten-free chicken stock powder or 2 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
3 to 4 cups of water
¼ teaspoon freshly ground black pepper
2 pounds potatoes, thinly sliced

Directions:
In a food processor, combine onion, celery leaves, butter, potato starch, chicken stock powder, 3 cups water and ground pepper until combined. Set aside. In a casserole dish, spread potatoes evenly. Pour sauce over top. If necessary, add extra water so potatoes are almost covered. The amount depends on the size and shape of the dish. Bake, uncovered, in a preheated oven for 75 to 90 minutes or until potatoes are fork-tender.

Let's get it straight, London Broil is a Cooking Method -
NOT a cut of beef!!

So now I have to ask...what on earth broil is? it seems that you can 'broil' something and that is some form of cooking....is it like boiling? do you actually boil steak? because that sounds disgusting. And it isn't something that is done in London as far as I know....

So now I have to ask...what on earth broil is? it seems that you can 'broil' something and that is some form of cooking....is it like boiling? do you actually boil steak? because that sounds disgusting. And it isn't something that is done in London as far as I know....

Uh...you've never heard of broiling? :confused:

As an English person, I must ask...what on earth is London Broil?
Also known as "flank steak".

Meat cuts in the US do not always have the same designation, or identity, even from state to state. Hence the proliferation of ridiculous names for various parts.

Skirt steak, for instance, is not really steak. It's the diaphragm. But marketing guys thought that "cow diaphragm" wouldn't sell too well. It does, however, make excellent meat for grilling.

Uh...you've never heard of broiling? :confused:

Nope...I never heard of broiling...please explain

So now I have to ask...what on earth broil is? it seems that you can 'broil' something and that is some form of cooking....is it like boiling? do you actually boil steak? because that sounds disgusting. And it isn't something that is done in London as far as I know....
there is a setting on my oven that says "broil" I don't know other than that what the difference is, just that I set it on that and put in pork chops and they come out yummy <---- highly technical explaination

Nope...I never heard of broiling...please explain
http://en.wikipedia.org/wiki/Broiling

Broiling is kinda like cooking something in a salamander. Very high heat usually from the top.

there is a setting on my oven that says "broil" I don't know other than that what the difference is, just that I set it on that and put in pork chops and they come out yummy <---- highly technical explaination

It says it on your oven? ummm is it like grill?
My oven has temperature settings, and it is a fan oven, it also has a grill, but I am unsure what broil is? is it a type of cooking or a temperature? is it for instance like roasting?

The terminology merits a further note: broiling is known as grilling in British English and Australian English, but grilling in American English refers to cooking done over an open flame on a grid-iron, barbecuing, or double-sided frying with something like a George Foreman Grill.

aha! its grilling!

I have learnt something new!

*tag*

This stuff is gold.
I love food.:)

aha! its grilling!

I have learnt something new!

Me too, I had no idea what broiling was either.

Nope...I never heard of broiling...please explain
Tanks Crews in the Desert did it often.:(
Sometimes it was so hot they could fry and egg on their armour...

This is simple, good and great warmed over.

My mother-in-law's Tex-Mex Chili

1 lb pinto beans
1 ham hock (or bacon or salt pork if you prefer)
salt

soak the beans overnight and drain them. Put all the ingredients in a largish kettle, cover them with water, bring them to a boil, then lower to a simmer. Cook until the beans are tender, adding water as needed.

1 lb hamburger
1 medium diced onion
garlic to taste
1 can of diced tomatoes
salt
Gebhards Eagle Brand Chili Powder (or any chili powder you like if that's not available).

Brown the hamburger with the onion and garlic. Add the tomatoes, salt and chili powder to taste (I like mine moderately spicy). Cook until the meat is cooked through. Add to the beans and simmer for about 1/2-1 hour. Serve with cornbread and green salad. For toppers I use diced red onions, diced chilies and grated cheese.

*tag*

This stuff is gold.
Tru dat, tru dat...

(see Cook's Tips)
1/2 tsp ground cinnamon
2 cups coconut milk
salt to season

Method
1. Mix the tamarind pulp and water together until muddy and smooth. Strain, discarding the pulp. Set the water aside.
2. Trim excess fat from the beef and cut the beef into thick strips, about the width of your index finger.
3. Heat the oil in a flameproof casserole and add the onions, garlic and ginger and lemon grass. Cook over a moderately high heat until they are fragrant and lightly coloured.
4. Add the chillies or sambal oelek, cardamoms, ground cumin, coriander, laos and cinnamon, and stir over the heat for 1 minute.
5. Add the beef, coconut milk and tamarind water, and stir until the mixture comes to a boil. Lower the heat and cook, uncovered for 2-2? hours, stirring occasionally. Alternatively, cook uncovered in a 140?C oven.
6. The sauce should be reduced and the oil separated from the sauce. If wished, skim off and discard the oil. Season well with salt.
7. Serve over steamed, long-grain rice such as Jasmine, with coconut sambal and green beans.

Coconut Sambal
1. Ingredients 1 cup freshly grated coconut 1 tsp salt 1 tsp sambal oelek or chilli paste 2 spring onions, trimmed and finely chopped good squeeze lime or lemon juice
2. In a bowl mix together the coconut, salt , chilli, spring onions and lemon or lime juice.
:) (http://xtramsn.co.nz/lifestyles/0,,12600-4242564,00.html)

Simple Tomato Sauce (or Gravy, if you're Italian-American)

1 28 oz can of pureed, chopped, diced or crushed tomatoes (depending on how chunky you like it.)

basil -- 3 or four fresh leaves if you can get it (I freeze bunches of it so I always have some on hand) -- if not, about 2 tsp of it to start

2 cloves of garlic, chopped

extra virgin olive oil -- about 2 tablespoons

"italian seasoning" -- usually oregano, sage, rosemary mixed together. Or you can just toss in about 2 tablespoons oregano

salt -- to taste

Possible additions: fennel seed or white wine, if it is too acidic. Lord -- NEVER sugar!!!




Put the olive oil into the bottom of a Dutch Oven, and begin to heat it. Open the can of tomato, but don't do anything with it yet. While the oil heats, chop up the garlic as coarse or fine as you like it. Toss the garlic into the hot oil and sautee it until it JUST starts to have a golden hint of color to it. IMMEDIATELY dump in the tomatoes (careful! it will spatter at first!) and then fill the can with water and dump that in, too.

Add the herbs, stir, and bring to boil.

When it is boiling, turn down to simmer, and taste. If it's WAYYY to bitter yet, add more basil, fennel seed, or white wine to sweeten it. Cover and let simmer, checking every so often for flavor. Let cook for at least an hour.


You can add things, of course, like meatballs (ground beef, seasoned breadcrumbs and egg), sausages, shrimp, squid.... but if you do you need to use this up in about three days. Plain sauce lasts longer.

If you do put italian sausage in, my suggestion is to fry the sausage first, or at least microwave pierced sausage so that 1) the fat comes out and 2) you don't have to worry that you boiled the meat long enough.

This is good over pasta, of course, but also necessary for veal, chicken, or eggplant (aubergines) parmagiana (just add grated mozzarella!)

bump
Yum food

Tru dat, tru dat...

(see Cook's Tips)
1/2 tsp ground cinnamon
2 cups coconut milk
salt to season

Method
1. Mix the tamarind pulp and water together until muddy and smooth. Strain, discarding the pulp. Set the water aside.
2. Trim excess fat from the beef and cut the beef into thick strips, about the width of your index finger.
3. Heat the oil in a flameproof casserole and add the onions, garlic and ginger and lemon grass. Cook over a moderately high heat until they are fragrant and lightly coloured.
4. Add the chillies or sambal oelek, cardamoms, ground cumin, coriander, laos and cinnamon, and stir over the heat for 1 minute.
5. Add the beef, coconut milk and tamarind water, and stir until the mixture comes to a boil. Lower the heat and cook, uncovered for 2-2? hours, stirring occasionally. Alternatively, cook uncovered in a 140?C oven.
6. The sauce should be reduced and the oil separated from the sauce. If wished, skim off and discard the oil. Season well with salt.
7. Serve over steamed, long-grain rice such as Jasmine, with coconut sambal and green beans.

Coconut Sambal
1. Ingredients 1 cup freshly grated coconut 1 tsp salt 1 tsp sambal oelek or chilli paste 2 spring onions, trimmed and finely chopped good squeeze lime or lemon juice
2. In a bowl mix together the coconut, salt , chilli, spring onions and lemon or lime juice.
:) (http://xtramsn.co.nz/lifestyles/0,,12600-4242564,00.html)

Where's the first part of the recipe? :confused:

chili

2lbs ground beef
3 tomatoes diced
2 white onions diced
2 habeneros (or skip that if you are weak)
1lb bag of kidney beans (or 3 cans of Kidney beans if you are lazy)
1 clove garlic

soak the beans overnight in cold water

brown the beef, add soaked beans, beef, and veggies (yes I know some of my "veggies" are technically fruits) to the crockpot cook on low 12 hours (oh and 3 cups of water......don't forget that)

lazy chili

2lb ground beef
3 cans Kidney beans
2 cans Ro-tel


brown beef, season with garlic salt and chili powder, put in crockpot with beans, and Ro-tel, cook on high for 2 hours.




more later, gotta go check on the homework again..........

This is simple, good and great warmed over.

My mother-in-law's Tex-Mex Chili

1 lb pinto beans
1 ham hock (or bacon or salt pork if you prefer)
salt

soak the beans overnight and drain them. Put all the ingredients in a largish kettle, cover them with water, bring them to a boil, then lower to a simmer. Cook until the beans are tender, adding water as needed.

1 lb hamburger
1 medium diced onion
garlic to taste
1 can of diced tomatoes
salt
Gebhards Eagle Brand Chili Powder (or any chili powder you like if that's not available).

Brown the hamburger with the onion and garlic. Add the tomatoes, salt and chili powder to taste (I like mine moderately spicy). Cook until the meat is cooked through. Add to the beans and simmer for about 1/2-1 hour. Serve with cornbread and green salad. For toppers I use diced red onions, diced chilies and grated cheese.


OH LORDY!

Smurk, you ought to know better!

(>.<)

None of those recipes are chilli. Once you put beans in it, you have "Cincinnati spaghetti sauce", not chili.

As we say in Texas (where we invented the stuff, so we ought to know) "If you know beans about chili, you know chili ain't got no beans."

(Now I'm not saying they aren't good recipes. NOT AT ALL! But they just ain't chili. Much as if I substituted chicken for beef but still called it "beef stew". :()

I had a good real chili recipe running around here, but it seems to have been e't by the server, and angelfire (the other place I have it online) seems to have died... :( Otherwise, I'd be posting it for your delight.


But here are some real good ones: http://www.chili.org/recipes.html

rememberised version:

Ingredients:
1 cup bourbon
1 can Dr Pepper
2 cans beer (1 flat)
2-3 cups beef stock
3 lbs. flank steak, stewing beef, or stewing venison (combos are good!)
1 lbs ground beef
Olive oil or butter, as preferred and needed


Spices to taste:
Salt and black pepper (a couple of generous pinches of both)
Ground Cumin (2 Tsp is good)
Oregano (1 Tsp)
1-2 cloves (or more) of crushed garlic
Cayenne, Cinnamon, Clove, and Coriander (each a large pinch or more - agian to taste)

Peppers:
I use a mix of whatever I can get - Japan is not the best chili making country...

But, figure 2-3 fresh pods and 2-3 dried pods per pound of a variety:
When I can get my hands on, I use:
4-6 fresh Jalapenos, Anaheims, and/or Serranos,
4-6 fresh Thai, Scotch Bonnet and/or Habaneros,
2-4 chipotles
2-3 dried ancho/poblanos
and 2-4 dried Scotch Bonnets or Habaneros
More if I want it really hot.

The fresh peppers get toasted in a skillet and then chopped (USE RUBBER GLOVES! Unless you like chemical burns...)

The dried peppers get toasted in a skillet, chopped or pureed, then mixed with 1 can of beer and simmered until reduced to a paste.

Chop the meat and brown in oil or butter, w/ salt and pepper.

Add the spices, 1/2 the peppers, beer, and stock. Simmer several hours (4-6 at least). Add the ground beef the rest of the peppers, bourbon, and Dr Pepper.
Simmer for anoth 2 hours. Turn off the heat and let it rest at least 2 hours. Then bring it back up to heat.

As we say in Texas (where we invented the stuff, so we ought to know) "If you know beans about chili, you know chili ain't got no beans." Ah yes, I remember reading that in this (http://www.amazon.com/gp/product/1558215727/sr=8-1/qid=1155987956/ref=sr_1_1/104-6931902-8344715?ie=UTF8) cook book - you might like that one. The original chili is basically just diced meat with a bit of hot, barbecue-like sauce sticking to it, I gather?

(Now I'm not saying they aren't good recipes. NOT AT ALL! But they just ain't chili. Much as if I substituted chicken for beef but still called it "beef stew". :() Well, Kinda Sensible people above made a rather convincing case for his beef curry consisting of chicken breasts. :p

Where's the first part of the recipe? :confused:
FIIK, click the smilie.;)

FIIK, click the smilie.;)
Jeez. Sweetie, people here want to use these things as recipes, not riddles. Couldn't you have just copied&pasted the whole thing? :rolleyes: :p

Ah yes, I remember reading that in this (http://www.amazon.com/gp/product/1558215727/sr=8-1/qid=1155987956/ref=sr_1_1/104-6931902-8344715?ie=UTF8) cook book - you might like that one. The original chili is basically just diced meat with a bit of hot, barbecue-like sauce sticking to it, I gather?

Well, Kinda Sensible people above made a rather convincing case for his beef curry consisting of chicken breasts. :p

Better yet is Frank X. Tolbert's A Bowl of Red: A Natural History of Chili con Carne. It's not really a barbeque sauce consistancy - closer to a thick stew or goulash.

This pic may help:

http://www.thomhackett.com/images/Food/texas-chili.jpg

He has a fair recipe (http://www.thomhackett.com/Recipes/all-beef-texas-chili.htm) (if a bit fast) using tomato sauce and masa harina, which are more acceptable, but still a bit sneered at by purists.

Oh, and an excellent kimchi recipe.

http://kimchi.pyongyang-metro.com/

I somehow missed that one. It's pretty close to my own I've worked out from what I've been told by my Korean friends here.

Did yor daddy hand down the secret family recipe? (It is your daddy who's Korean right?)

Jeez. Sweetie, people here want to use these things as recipes, not riddles. Couldn't you have just copied&pasted the whole thing? :rolleyes: :p
*licks*
This spicy Malaysian/Indonesian dish is a real warmer on a cold night.

Ingredients
1 tblsp tamarind pulp
1/4 cup water
1.5 kg New Zealand Quality Mark beef chuck steak
4 tblsp oil
2 onions, peeled and diced
6 cloves garlic, peeled and diced (or 1-11/2 tblsp minced)
1 tblsp minced fresh ginger
1 tblsp finely sliced lemon grass (fresh or bottled)
8 dried chillies or 1 tblsp sambal oelek (see Cook's Tips)
6 whole cardamoms or 1 tsp cardamom seeds
1 tsp ground cumin
2 tsp ground coriander
1/2-1 tsp ground laos, optional (see Cook's Tips)
1/2 tsp ground cinnamon
2 cups coconut milk
salt to season

Method
1. Mix the tamarind pulp and water together until muddy and smooth. Strain, discarding the pulp. Set the water aside.
2. Trim excess fat from the beef and cut the beef into thick strips, about the width of your index finger.
3. Heat the oil in a flameproof casserole and add the onions, garlic and ginger and lemon grass. Cook over a moderately high heat until they are fragrant and lightly coloured.
4. Add the chillies or sambal oelek, cardamoms, ground cumin, coriander, laos and cinnamon, and stir over the heat for 1 minute.
5. Add the beef, coconut milk and tamarind water, and stir until the mixture comes to a boil. Lower the heat and cook, uncovered for 2-2? hours, stirring occasionally. Alternatively, cook uncovered in a 140?C oven.
6. The sauce should be reduced and the oil separated from the sauce. If wished, skim off and discard the oil. Season well with salt.
7. Serve over steamed, long-grain rice such as Jasmine, with coconut sambal and green beans.

Coconut Sambal
1. Ingredients 1 cup freshly grated coconut 1 tsp salt 1 tsp sambal oelek or chilli paste 2 spring onions, trimmed and finely chopped good squeeze lime or lemon juice
2. In a bowl mix together the coconut, salt , chilli, spring onions and lemon or lime juice.

- snip -
See? I knew you could do it. :p *pats* ;)