NationStates Jolt Archive

So, in an effort to revive this sometimes tradition of NationStates, I'm starting up a recipe thread. Basically, just post your recipes for any kind of food, no matter what it is.

To begin, I'll repost a recipe I've posted a couple times before:

The Carpenter Family Potato Soup Recipe(Converted to modern, easy to obtain ingredients by Matt Carpenter.)

Ingredients:
Two Cups Brocolli
Five large Russet Potatoes
Two Cups Celery
One Cup Carrots(optional)
2 Sliced Precooked Chicken Breasts
1/2 Cup Mushrooms of your choice (optional)
1/2 Onion
1/2 Clove of Garlic
One Can Chicken Broth
One Can Cream of Mushroom Soup (If you are allergic or just don't like mushrooms, substitute Cream of Chicken instead.)
Two Cans Evaporated Milk
One Teaspoon Butter
A Small Amount Olive(or your choice) Oil
And the following seasonings in amounts of your choice:
Salt
Pepper
Cayenne Pepper
Italian Seasoning
Cloves
Parsley
Oregano
Tumeric
Red Curry

Directions:
Plop a huuuge pot on the stove. Wash and microwave the potatoes and carrots(optional, though this makes it far easier to slice them.) Place the amount of olive oil into the pan, then chop up and toss in the onions and garlic. Turn on the heat to a medium level, add a small amount of water to prevent the onions and garlic from burning. Then, while they are cooking, slice up and toss in the potatoes, carrots, and celery. If you wish, slice the brocolli as well, though I prefer to merely toss them in whole. Then place in the chicken. Now here's a key for good cooking: you have to add all of the seasonings--except for salt and pepper--right now. Take a spoon of some sort--wooden is my choice--and mix it all up so the seasonings and the fixings spread nice and evenly. Then put a cover on, turn up the heat, and let it cook for a while. How long depends on where you are, your type of stove, and all that good stuff. Once the fixings have cooked, place the chicken broth, mushroom soup, and evaporated milk in, along with the butter. Stir it up, making sure to keep the fixings spread evenly. Add in the salt and pepper as needed, wait till it's all finished, and you're done! Enjoy.

So, post your recipes!

snip

You know last time i saw this recipe, i made fun of Karen Carpenter(the actress), by saying it would be ironic if she made a food recipe. But I was the only one to think it was funny..Oh well.

You know last time i saw this recipe, i made fun of Karen Carpenter(the actress), by saying it would be ironic if she made a food recipe. But I was the only one to think it was funny..Oh well.
There's no relation.

Lentil Soup

1 whole chicken
1 ham hock
1 medium to large yellow onion
1-2 stalks of celery
1 lb lentils
2-3 large potatoes
2-3 large carrots
2-3 zucchini squash (or any kind of summer squash)
1 small cabbage
1 package frozen mixed vegetables (carrots, corn, beans, etc.)
garlic to taste
Italian seasoning
Bay leaf
salt and pepper to taste

Place chicken, ham hock, celery, chopped garlic and onion in large kettle. Bring to a boil then simmer until the meat falls off the bones, remove bones, skin and any other inedible parts of the chicken and ham hock (you can substitute boneless, skinless chicken parts, cut into small cubes and a piece of good ham if you don't want to burn your fingers). Put meat back in stock along with the lentils. Peel and cube carrots and potatoes and put them in with the chicken, etc. Add Italian seasoning to taste, salt and pepper to taste. Dice zucchini and add to soup. Cut cabbage into 8 pieces (remove the core) and add to soup. Add frozen mixed vegetables to soup. Adjust seasoning. When the vegetables are done the soup is done. Serve with sourdough bread. Serves a small army.

My kids love this.

Lentil Soup

That sounds delicious. I think I'll try it out.

There's no relation.

I kinda figured. But oh well. :)

Cheese Toast

1 piece of bread
1 piece of cheese

lightly toast the bread in a toaster (duh)
then place toast on a plate. then carefully center the cheese on toast. then place in microwave for about 10-20 seconds so the cheese is all melted.
enjoy!

posted it before, but meh... its my own recipe and i love it


PM's bolognese of awesomeness (in 10 easy steps)

serves 3 in our family but thats cos we've got 2 fat bastards round the table (me and my dad). probably easily serve 4 'normal' people...

ingredients:

extra virgin olive oil (i use flavoured ones: one basil and one sundried tomato)
one large onion
3 cloves garlic
tomato passata (pulp)
2 tins chopped tomatoes
tomato puree
1 pound/400 grams minced beef
a bunch of carrots (usually use about 5)
celery (optional)
seasoning: oregano, basil, thyme, salt, maybe a little majoram. the Schwartz "Classic Bolognese" herb/spice mix is a good and easy choice
stock cubes/oxo cubes (i use 3 but thats cos i like it really meaty)
sundried tomatoes (optional)
red peppers if you like (don't know when to add them myself cos i've never added them.... so up to you)


prep time: 1/2 hour ish. maybe more (extra 15 mins for lasagne)
cook time: 1 hour



put on your oven to 200 C or 390 F (whatever that is in gas-mark)
chop onion finely, fry in large pan with olive oil (preferably a mix of the flavoured ones... and don't be stingy now ;)). add sprinkling of basil when roughly half done and don't forget to stir. fry till they're past the 'clear'/brown stage so they're nicely cooked and just off burning. you could add some tomato puree at this point if you like after turning down heat. put in one of the crushed garlic cloves.
add beef mince and stir till cooked. add the second clove of garlic (crushed).
add oxo/stock to your liking (i advise a lot cos this ends up quite tomato-y and the beef can be lost if you don't add enough oxo)
turn the heat up again, add more oil if need be, sir it all in and add a shitload of herbs. i mean loads! no i don't do measures - just go by how it looks and smells damnit. not too much marjoram.
keep stiring till the oil is absorbed/boiled off and its starting to burn and stick to the pan. in the meantime, add finely chopped carrots (and chopped celery if thats your thing)
throw in the tomato passata/pulp, 2 tins of chopped tomatoes, and the last clove of crushed garlic. stir and add tomato puree (again, don't be stingy - at a guess maybe 2 or 3 tablespoon-fulls)
add a load more herbs and seasoning. you want to be able to see the herbs floating about in there, so be generous. add the sundried tomatoes if you like/have them.
simmer for 5 mins, decant into a baking dish thing with a lid and stick in the oven at 200 degrees C (390 F i think) and cook for an hour or so to let the flavours meld.

cook pasta (thick spaghetti or capallini), get out of oven and serve with freshly grated parmesan
enjoy! :)



i've found its really important the order in which you do things, heh.
lemme know if any of you fancies trying this (and what you think!) :)

this also makes a great base for lasagne:

make it a little thinner (more tomato or a bit of water), don't cook in the oven
brew up some cheese sauce. start with a rue: on low heat in a seperate pan bung in a fair bit of butter (100 grams? i dunno), melt but don't allow to boil, sprinkle in flour and stir till it becomes solid 'dough'. keep stirring and pour in milk bit-by-bit. stir vigourously while you do it and keep going till it thickens up a lot.
add in a load of grated cheese to taste. keep stirring hard!
before you start on this, seperate out an egg, beat the white up [edit: till frothy]and then spoon in slowly at this stage, stirring gently
take off heat. if you've stirred enough and been patient with it, it shouldn't be lumpy. if it is, put back on the heat, stir and add more milk till it gets smooth.
in a open (and quite tall) oven-dish, spoon in some bolognese to cover the bottom. layer some lasagne pasta sheets over the top. spoon another layer of bolognese and another layer of lasagne on top (so you have two layers of meat on the bottom)
spoon some cheese sauce on top of that and cover/layer on top with lasagne.
alternate layers of bolognese and cheese sauce with lasagne sheets in-between till you reach the top of the dish or run out of bolognese. make sure the top layer is cheese sauce.
sprinkle top with more grated cheese
cook in oven at 200 C for at least an hour.
eat! (with peas...)



add some red wine to the minced beef in step #3 there, before adding garlic, and its even more rich and yummy :)

posted it before, but meh... its my own recipe and i love it




add some red wine to the minced beef in step #3 there, before adding garlic, and its even more rich and yummy :)

Now there's another delicious sounding recipe I'm more than willing to try.

Cheese Toast

1 piece of bread
1 piece of cheese

lightly toast the bread in a toaster (duh)
then place toast on a plate. then carefully center the cheese on toast. then place in microwave for about 10-20 seconds so the cheese is all melted.
enjoy!
Microwaved cheese on toast? That could hardly be any wronger.

Let's see...I rarely bother with recipes, but this is one I've done a couple of times with only slight variations:

I call it...Grilled Aubergine (because that's what it is):

You will need the following -
2 aubergines (eggplants, whatever)
Garlic
Honey
Vegetable oil
Water

Cut the aubergines into rectangular blocks (I prefer to keep the skin on, but I know people who don't) about 4:1 inches long/wide.

Score the surface of these blocks (not too deep) with a knife, to create a kinda diamond pattern on it.

Mix honey, oil and water in approximately 1:1:2 ratio, then beat it with a fork to get a good mix.

Brush aubergines with honey/oil/water mixture. Don't go overboard.

Sprinkle with crushed garlic.

Add salt/pepper to taste.

Grill on moderate heat for about 10-15 minutes.

Serve with cheesy mash.

Microwaved cheese on toast? That could hardly be any wronger.




'eh! Listen here! Cheese toast is the staple breakfast for all the young Trolls in Trollgaard! How dare you insult the national breakfast of Trollgaard! :)

'eh! Listen here! Cheese toast is the staple breakfast for all the young Trolls in Trollgaard! How dare you insult the national breakfast of Trollgaard! :)
There's nothing wrong with cheese on toast. Just grill it rather than microwaving it!

There's nothing wrong with cheese on toast. Just grill it rather than microwaving it!

What if you don't have a grill?

I'm not defending his recipe, especially since it wasn't what I was expecting when I made this thread, but not everyone as a grill.

As for your recipe...I'll tell it to my parents. I'd try it out myself except that I don't like eggplant.

What if you don't have a grill?

I'm not defending his recipe, especially since it wasn't what I was expecting when I made this thread, but not everyone as a grill.

As for your recipe...I'll tell it to my parents. I'd try it out myself except that I don't like eggplant.
If you don't have a grill, use a cigarette lighter. :p

Really, just use anything that isn't going to make the bread go soggy.

And you don't like eggplant?! Heathen! ;)

Cheese Toast

1 piece of bread
1 piece of cheese

lightly toast the bread in a toaster (duh)
then place toast on a plate. then carefully center the cheese on toast. then place in microwave for about 10-20 seconds so the cheese is all melted.
enjoy!

Ohh yeah nice, and try putting some sliced toms, or some chopped up chilli under the cheese!

What if you don't have a grill?

I'm not defending his recipe, especially since it wasn't what I was expecting when I made this thread, but not everyone as a grill.

As for your recipe...I'll tell it to my parents. I'd try it out myself except that I don't like eggplant.

How do you make toast in the jungle?




Put the bread under the gorilla! Bwahahahahah:D

A couple for you all:

Veggie and Bacon Casserole
INGREDIENTS:

* 3 eggs, beaten
* 1 g thyme (Powder)
* 3 g garlic powder
* 35 g fresh grated swiss cheese
* 3 g Jane's Krazy Mixed-up Pepper
* Salt and pepper to taste
* 80 ml heavy cream
* 4 small potatoes, peeled and thinly sliced
* 1 head of broccoli
* 4 spears of asparagus
* 130 g of green beans
* 4 strips of bacon
* 5 ml olive oil
* 30 g butter, cubed

DIRECTIONS:

1. Preheat oven to 190 degrees C
2. Cut broccoli into small chunks; cut asparagus into 1 inch sections. Boil both until slightly tender, drain and set aside.
3. In a mixing bowl, stir together eggs, thyme, garlic powder, cheese, Jane's Krazy Mixed-up Pepper, salt, and pepper. Stir in cream and vegetables.
4. Cut bacon into small sections and stir into mixture until well coated.
5. Pour mixture into a 9x9 baking dish. Arrange potatoes on top of the mixture, drizzle with olive oil and dot with cubed butter.
6. Bake, uncovered, in oven for 1 hour or until topmost potatoes are crispy and bottom are tender. Let cool for a few minutes before serving.

Uncle Loren's Famous Chicken
INGREDIENTS:
1 package chicken thighs and legs (Or whatever)
1 jar Durkee's Famous Sauce
1 cup Mayonnaise
2 tbs Lemon juice

DIRECTIONS:

Parboil chicken till just a little pink in the center
Mix the remaining ingredients in a bowl. Resulting sauce should be tangy and thick, but spreadable
Coat liberally on the chicken and BBQ till chicken is cooked through and sauce edges have slightly charred
Hoard said chicken for your own


Actual Mac and Cheese:
INGREDIENTS

* 1 (8 ounce) package elbow macaroni
* 2 tablespoons butter
* 1/2 pound Cheddar cheese, sliced
* paprika to taste
* 2 cups milk
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1/8 teaspoon ground black pepper

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Transfer to prepared casserole dish and lay cheese slices over macaroni. Sprinkle with paprika.
3. Melt butter in a small saucepan over medium heat. Add milk and flour, stirring until it thickens. Stir in salt and pepper and pour over macaroni and cheese.
4. Bake in preheated oven for 30 minutes.

And finally:

Anything Goes Martial Arts Cooking!
KATA 3: Blackened Crab Cakes

WEAPONS:

2 pounds redfish (*not* blue fish, old fish, or new fish)
(make sure there are no bones, please!)
1 tbsp. garlic, minced or whacked with mallet
1/4 pound butter, at room temperature. (note: change
the temperature of the *butter* to match the
*room*, not the other way around)
juice of 1 lemon
1 pound claw crabmeat
1/2 green onion
Prudhomme's Blackened Redfish Seasoning (R)
(or substitute any cajun seasoning mixed with
extra black pepper)
melted butter
lemon wedges

TECHNIQUE:

1. Clean kitchen. Measure all ingredients and arrange in
proper order for kata. Set cast-iron skillet on stove. Turn
on heat. Do not touch skillet again during kata unless you
have mastered the Kachuu Tenshin Amaguriken, or want
to try a lovely recipe for Blackened Hands. Make sure you
have sturdy potholders nearby.

2. Whack redfish with mallet repeatedly until it is fairly
well pulped. Gather pulp into bowl. Clean kitchen. Using
Big-Ass Spatula (tm) scrape bits of garlic into bowl, then
scoop up butter and add. Toss lemon into air, slice in half
with sharpened edge of Big-Ass Spatula (tm) and grab one
half in each hand, squeezing so that juice runs into bowl.
Clean kitchen again. Using favorite speed-striking technique
or food processor, blend these ingredients until they form
a smooth paste.

3. Throw green onions into air; with four swings of Big-Ass
Spatula (tm) chop onions into small pieces, which should
fall lightly into the bowl with the paste from step 2. Fling
crab meat into bowl. Fold until blended with Big-Ass
Spatula (tm).

4. Using bare fists, scoop up mixture in 4-ounce increments.
With each handful, first cup both hands in modified
ear-boxing technique to form mixture into ball, then toss
ball onto flat surface. Whack with mallet so ball is
flattened into patty. Don't whack too hard, or it will be
flattened into pancake; blackened crab pancakes just
aren't appetizing. Continue until all mix has been
converted.

5. Take cajun seasoning in left hand and bring around in
a sweeping motion so that tops of all patties are coated.
Use Big-Ass Spatula (tm) to flip all patties. Repeat
spice motion with right hand, so that patties are now
completely coated.

6. By now, the skillet should be white-hot. Yes, that's
hot. Don't touch it. Char each crab cake on both sides
in skillet. This should not take long. You want there to
be something left of each crab cake, thank you. As each
cake is charred, fling it with Big-Ass Spatula (not bare
hands! trust me!) to plates. When finished, turn off heat
and allow skillet to cool on its own. Don't touch it.

7. With ladle, fling melted butter to each crab cake so
that it pools gracefully around it. Garnish with a lemon
wedge; people may squeeze the juice on cakes at will.

8. Clean kitchen. Don't touch skillet yet. When it's
cooled down, *then* you can touch it.

I'm going to definitely try that Veggie and Bacon Cassarole. As for the martial arts cooking...at least it wasn't martial arts tea...that ground far too much on my nerves for its sheer ridiculousness. Either way, it amused me.

Peepelonia: Clever. :rolleyes:

Basil Pesto Sauce (delicious on pasta):


3 cloves garlic
2 cups fresh basil leaves
3 tablespoons flax seeds
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated


Now, let me explain. For anyone familiar with Pesto sauce, it is usually made with pine nuts. However, as a result of a fairly bad allergy to nuts in general (peanuts aren't a nut, thank the Reese's Gods), I've taken to substituting the pine nuts typically required in the recipe with flax seeds. They give the same nutty texture, and the pine nuts, in my parents' opinion, doesn't add that much more to the flavor compared to the flax seeds.

Anyway, from then on it's basically "Stick in blender/food processor, turn on." I recommend starting with this level of ingredients, but the basil leaves tend to not blend very well (if you don't have a food processor) so you will likely end up having to add water and oil until it blends into a think sauce.

Be careful not to thin it too much, as it doesn't spread/stick to the pasta as well when diluted.

Now that's a great looking sauce recipe Deus...that's sure to go on my next pasta meal. Ought to be a lot healthier than sauces from a bottle too.

http://www.coalregion.com/recipes.htm

Delicious low-cost cookies

1. Go to a friend's house and eat their cookies.
2. Enjoy!

So, in an effort to revive this sometimes tradition of NationStates, I'm starting up a recipe thread. Basically, just post your recipes for any kind of food, no matter what it is.

To begin, I'll repost a recipe I've posted a couple times before:

The Carpenter Family Potato Soup Recipe(Converted to modern, easy to obtain ingredients by Matt Carpenter.)

Ingredients:
Two Cups Brocolli
Five large Russet Potatoes
Two Cups Celery
One Cup Carrots(optional)
2 Sliced Precooked Chicken Breasts
1/2 Cup Mushrooms of your choice (optional)
1/2 Onion
1/2 Clove of Garlic
One Can Chicken Broth
One Can Cream of Mushroom Soup (If you are allergic or just don't like mushrooms, substitute Cream of Chicken instead.)
Two Cans Evaporated Milk
One Teaspoon Butter
A Small Amount Olive(or your choice) Oil
And the following seasonings in amounts of your choice:
Salt
Pepper
Cayenne Pepper
Italian Seasoning
Cloves
Parsley
Oregano
Tumeric
Red Curry

Directions:
Plop a huuuge pot on the stove. Wash and microwave the potatoes and carrots(optional, though this makes it far easier to slice them.) Place the amount of olive oil into the pan, then chop up and toss in the onions and garlic. Turn on the heat to a medium level, add a small amount of water to prevent the onions and garlic from burning. Then, while they are cooking, slice up and toss in the potatoes, carrots, and celery. If you wish, slice the brocolli as well, though I prefer to merely toss them in whole. Then place in the chicken. Now here's a key for good cooking: you have to add all of the seasonings--except for salt and pepper--right now. Take a spoon of some sort--wooden is my choice--and mix it all up so the seasonings and the fixings spread nice and evenly. Then put a cover on, turn up the heat, and let it cook for a while. How long depends on where you are, your type of stove, and all that good stuff. Once the fixings have cooked, place the chicken broth, mushroom soup, and evaporated milk in, along with the butter. Stir it up, making sure to keep the fixings spread evenly. Add in the salt and pepper as needed, wait till it's all finished, and you're done! Enjoy.

So, post your recipes!

:eek: I can eat that! with no modification......

thanks! my family thanks you in advance!!

Sweet and Sour chicken

chicken breast
rice flour
3 egg whites
butter
Peach Preserves
Catalina dressing
Pineapple chunks (drained)

Preheat your oven to 350F and in a 9x13x2 pan melt a stick of butter, while that is happening,start with raw chicken breast cut into strips, roll them in rice flour, then in egg whites, then in rice flour again, when the butter is melted add chicken, bake for 20 minutes then flip all the chicken and bake for 25 more minutes or until done. while your chicken is baking mix salad dressing and peach preserves in a large stock pot and heat on medium until it becomes homogeneous, add in pineapple chunks, heat to a boil then turn down the heat to low, by now your chicken should be done. Serve chicken with sauce on top, and with a side of white rice. ;) (I swear it's good, don't let the preserves scare you away)

I might be back later with a recipe for Chicken Fried steak and cream gravy.

I'm sorry, but you guys (and girls) all eat like rich upper class snobs. I was expecting to see quite a few more low brow recipes (and I certainly do not count cheese bread as a recipe). That said, I cannot cook so I cannot really help out.

Well I could try, but I make up the portions as I go, so sometimes it is good, others just awful.

Irish Stew:

Get some form of meat - stewing beef or lamb if preferred. Tenderise it.
Chop up carrots, parsnips, potatos, and some other veggies you have your eye on/have buried in your kitchen somewhere.
Get a large pot/cauldron, half fill with water and bring to the boil.

Throw everything into the pot and simmer the bejesus out of it for a couple of hours. Meanwhile, go have a beer, watch a match etc etc.

Enjoy!

I'm sorry, but you guys (and girls) all eat like rich upper class snobs. I was expecting to see quite a few more low brow recipes (and I certainly do not count cheese bread as a recipe). That said, I cannot cook so I cannot really help out.

Well I could try, but I make up the portions as I go, so sometimes it is good, others just awful.

Alright, I'll give you..

Stoner shakes! The bestest whatevers ever!

OMGAWESOMENESS Chocolate milk shake

Loads of vanilla ice cream.
Two packets of instant hot coco.


As for the liquid.. Since you just eyeball it..

3/4th's the amount of the total liquid: milk.
1/4th the amount of the total liquid: room temp. coffee.


Steps:

Scoop the ice cream into blender.
Add the two packets of instant hot coco.
Add all liquids.
Blend until a chunky milkshake appears.
Get stoned.
Enjoy!






.. or you could just add chunks of granola bars to whatever milkshake you've made..

Alright, I'll give you..

Stoner shakes! The bestest whatevers ever!

OMGAWESOMENESS Chocolate milk shake

Loads of vanilla ice cream.
Two packets of instant hot coco.


As for the liquid.. Since you just eyeball it..

3/4th's the amount of the total liquid: milk.
1/4th the amount of the total liquid: room temp. coffee.


Steps:

Scoop the ice cream into blender.
Add the two packets of instant hot coco.
Add all liquids.
Blend until a chunky milkshake appears.
Get stoned.
Enjoy!






.. or you could just add chunks of granola bars to whatever milkshake you've made.. Mother fucking Alberta, that sounds delicious....

heres a lowbrow one for you

Hamburg Gravy

1 lb chopped meat (hamburger) (I use really lean)
flour
milk

in a skillet, cook hamburger until crumbled and done
sprinkle with about 2 tbs flour
stir until flour is combined
add enough milk to make the consistency you like
bring to boil, then lower heat
cook until thickened

Serve over mashed potato or pasta

(I buy the premade potato in the meat section of the grocery store)

quick and easy, and my daughter loves it

Mother fucking Alberta, that sounds delicious....

Tis.

Basil Pesto Sauce (delicious on pasta):


3 cloves garlic
2 cups fresh basil leaves
3 tablespoons flax seeds
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated


Now, let me explain. For anyone familiar with Pesto sauce, it is usually made with pine nuts. However, as a result of a fairly bad allergy to nuts in general (peanuts aren't a nut, thank the Reese's Gods), I've taken to substituting the pine nuts typically required in the recipe with flax seeds. They give the same nutty texture, and the pine nuts, in my parents' opinion, doesn't add that much more to the flavor compared to the flax seeds.

Anyway, from then on it's basically "Stick in blender/food processor, turn on." I recommend starting with this level of ingredients, but the basil leaves tend to not blend very well (if you don't have a food processor) so you will likely end up having to add water and oil until it blends into a think sauce.

Be careful not to thin it too much, as it doesn't spread/stick to the pasta as well when diluted.
I am trying this for dinner.....I will let you know how it goes over. :D

Tis.Tis؟?¿؟¿?

I am trying this for dinner.....I will let you know how it goes over. :D

Of course you totally ignore my bleenies.. :mad:

Of course you totally ignore my bleenies.. :mad:
I totally have your bleenie recipe from a former recipe thread, and we totally eat them at least once a month, and I totally froze some and microwaved one yesterday for a snack.......so :mad: to you!

I can't wait for "pesto season" as my daughter calls it. I can't afford to make it till the basil grows...If I try to make pesto other than in the summer, I have to pay almost 15 dollars for enough basil to make it, during basil season, I can get a huge bunch for 1.50. I make pesto almost once a week, and freeze the left over, and we eat pesto all winter. Unfortunatly, when we moved, I had to get rid of all the food in my freezer. (there was a snafu) and we haven't had pesto since september, my daughter is getting antsy for it, as am I.

I'll have to try it with the flax seeds instead of the pine nuts.

Tis؟?¿؟¿?
Er, yes..?
I totally have your bleenie recipe from a former recipe thread, and we totally eat them at least once a month, and I totally froze some and microwaved one yesterday for a snack.......so :mad: to you!

Er, uhm..

*blushes*
*flees thread in embarrassment*

Er, uhm..

*blushes*
*flees thread in embarrassment*
*eats another bleenie in protest*

where can I find this bleenie recipe? I love trying new things

Aunt Jane's Bran Muffins

71/2 c. bran flakes
1 qt. buttermilk
4 eggs
1 c. oil
5c. flour
3 c. sugar
5 t. soda
2 t. salt

Mix the first 5 ingredients and add the rest. Bake at 350 for about 15 min.. This makes 6 dozen.

Now, Mom says you don't have to soak the bran flakes in the buttermilk for very long, but when I made them, they had crunchy bits, so I'd recommend soaking them until they're soft. Also good with bits of dried fruit or nuts.

These are amazing. Best hot with lots of butter. Yum...

My grandma makes delicious Yorkshire pudding. It's just heavenly. Then she makes a beef roast... Shoe leather would have better texture. But the Yorkshire pudding. Yum, yum, yum.

'eh! Listen here! Cheese toast is the staple breakfast for all the young Trolls in Trollgaard! How dare you insult the national breakfast of Trollgaard! :)

Duuuuude, at least add a fresh slice of tomato, a little olive oil, and some oregano on it before you microwave it.

where can I find this bleenie recipe? I love trying new things

http://www.coalregion.com/Recipes/bleenies.htm

You wont be sorry. :)

*flees again*

Oh, i've got some recipes for random things in my filing cabinet [read floor].
Filed under some copies of the indendent no doubt.

I’ll do Suet Pudding because its arguably the easiest and tastiest… plus the shortest.

PROCURE:

100g self raising flour
50g shredded suet
50g sugar
1 size 3 egg [beaten]
90ml milk
50g dates [dried, what else]

1)mix together dry ingredients, add the beaten egg and stir in the milk and dates.
2)place the mixture into a 1 litre basin, cover dish with cling film and pierce top.
3)heat for 5.5 minutes, leave to rest for 4 minutes.
4)invert basic on to serving dish and serve with custard.
5)settle back and listen to a stimulating Lord Peter Whimsy mystery on the wireless.


DEVOUR [serves some]

http://www.coalregion.com/Recipes/bleenies.htm

You wont be sorry. :)

*flees again*

Ah, latkes. I like latkes. They're good, but they do make a mess.

I'll contribute:

Coriander Chicken
This is a very nice tasting chicken that you can get about 3/4 serves out of for under $10-$15. Very easy to make with little preperation.

Ingredients:
1.5 kg chicken wings/drumsticks
6 cloves or teaspoons of crushed garlic
2 teaspoons salt
2 tablespoons ground black pepper
6 whole plants coriander, including roots
2-3 tablespoons lemon juice

Method
Mix garlic with salt, pepper, finely chopped well washed coriander & lemon juice together
Rub into chicken, push some under skin
Cover & stand in fridge for at least 1 hour
Grill, turning every 5 minutes, spoon marinade over, until skin is crisp. Make sure chicken is cooked through, but not too burnt
If you use chicken legs and they are large then It is a good idea to chuck them in the oven for about 20 minutes before grilling them.

Serve with boiled rice & sweet chilli sauce


Tiger Toast
For all of you who think cheese on toast is good... (stolen from playschool)

Ingredients:
Bread, cheese, vegemite (for you seppos, you may need to import this illegally :P )

Method:
Lightly toast the bread
spread some vegemite on it (remember, vegemite has a very strong flavour, so don't spread it on like you would jam)
Chuck strips of cheese on the top making a alternating black/yellow pattern
Grill until cheese starts browning

This is my new favorite banana bread recipie, and yes, it's very cookable once you translate the more exotic terms to normal:

KATA 1
Black-Bottom Banana Bread

WEAPONS:

4 small very ripe bananas (black is good!)
1/2 cup unsalted butter or margarine, softened (115 g)
2/3 cup sugar (150 g)
3 large eggs (chicken ones, of course)
1/4 cup milk (60mL)
1 cup cake flour (Substitution: 2 tbsp (20g) rice flour/starch and 1 cup (till 110g) flour)
1 1/2 tsp baking POWDER
1 tsp baking SODA
generous 1/4 tsp salt
1 1/4 cups chocolate chips

TECHNIQUE:

1. Begin with a very clean kitchen. Put rack in center of oven; heat oven to 350 degrees FAHRENHEIT. Generously grease a 9 x 5 loaf pan with butter or margarine or other *edible* shortening product. Hold pan next to flour sack. Karate-chop sack, thereby dusting pan lightly with flour. Set aside. Measure all other ingredients and arrange in proper order for kata. Clean kitchen.

2. Peel bananas. Smash bananas with mallet. Scrape banana pulp off walls. (Alternately, mash with a fork.) Continue until banana pulp resembles Ranma's face after a fight (i.e. lumpy). Set aside in large mixing bowl (bananas, not Ranma). Clean kitchen again.

3. Beat butter and sugar within an inch of their lives; roundhouse kicks work well, though an electric mixer may be used. Gather mess into a second bowl. Break eggs into separate bowl. Remove shells. Add non-shell parts of eggs to butter and sugar and mix until fluffy and smooth. Be sure to stir clockwise and counterclockwise with each hand, to improve your blocks. Add milk and mix again. Add this batter to banana bowl and mix again. By now your blocks should be quite good. Sift dry ingredients (hint: everything else) with your favorite speed- striking technique (DA-DA-DA-DA-DA-DA-DA-DA-DA!) and add to bowl. Throw chocolate chips into air and attempt to swat every single one into the batter; if you can do this, you can master the Kachuu Tenshin Amaguriken. Scrape any batter, dry ingredients, or chocolate chips off floor, walls, appliances, big sisters, etc. and return to bowl. Mix with wooden spoon or Big-Ass Spatula (tm). Transfer batter to pan (the one with the flour -- remember that?). Clean kitchen again.

4. Put pan in oven, on rack prepared in Step One. Watch approximately two episodes of Ranma 1/2. If you can't stop at two, set timer for 55-60 minutes. To test bread, meditate briefly on a single word, such as "chocolate." Very, very gently insert toothpick into center of bread until only a small end protrudes. (Note: DO NOT attempt a toothpick-missile-strike, or you'll never get it out of the bread.) Reversing your motions exactly, remove toothpick. If it is clean, your mind is pure and your bread is done. If not, meditate a few minutes more. Bread should be dark brown, not black. If it is black, reset oven for FAHRENHEIT NOT CELSIUS and start over. If you mastered the Kachuu Tenshin Amaguriken in Step Three, remove from oven with bare hands; otherwise use potholders. Place on cooling rack and defend from rogue pandas for 10 minutes; remove from pan and allow to cool completely on rack. Chocolate chips should have settled to bottom and formed layer of chocolate. The uninformed will (you hope) believe this is in fact a layer of char and will avoid your bread like the plague. Encourage this. This leaves more bread for you.

5. You will probably need to clean the kitchen again.

*Warning: HIGHLY addicting*

This is my new favorite banana bread recipie, and yes, it's very cookable once you translate the more exotic terms to normal.

Wow. Just wow. That looks so good! And it doesn't even call for walnuts! Walnuts make my mouth swell up. Then I shart to lishp.

Oh, i've got some recipes for random things in my filing cabinet [read floor].
Filed under some copies of the indendent no doubt.

I’ll do Suet Pudding because its arguably the easiest and tastiest… plus the shortest.

PROCURE:

100g self raising flour
50g shredded suet
50g sugar
1 size 3 egg [beaten]
90ml milk
50g dates [dried, what else]

1)mix together dry ingredients, add the beaten egg and stir in the milk and dates.
2)place the mixture into a 1 litre basin, cover dish with cling film and pierce top.
3)heat for 5.5 minutes, leave to rest for 4 minutes.
4)invert basic on to serving dish and serve with custard.
5)settle back and listen to a stimulating Lord Peter Whimsy mystery on the wireless.


DEVOUR [serves some]

you can BUY shredded suet?

what part of the store do you find it in?

I can't wait for "pesto season" as my daughter calls it. I can't afford to make it till the basil grows...If I try to make pesto other than in the summer, I have to pay almost 15 dollars for enough basil to make it, during basil season, I can get a huge bunch for 1.50. I make pesto almost once a week, and freeze the left over, and we eat pesto all winter. Unfortunatly, when we moved, I had to get rid of all the food in my freezer. (there was a snafu) and we haven't had pesto since september, my daughter is getting antsy for it, as am I.

I'll have to try it with the flax seeds instead of the pine nuts.

We grow our own basil indoors. Given the temperature in our house and the amount of sunlight it gets, we get a lot of basil from it. Generally enough to make pesto 2-3 times a month in the winter, much more (if we wanted to have it significantly more) in the summer. Also, Smunkee, how'd it turn out?

This is my new favorite banana bread recipie, and yes, it's very cookable once you translate the more exotic terms to normal:

What exotic terms? It seemed quite simple to me. I thought everyone knew the Kachuu Tenshin Amaguriken.

Duuuuude, at least add a fresh slice of tomato, a little olive oil, and some oregano on it before you microwave it.

Shredded romaine lettuce, tomato, mozarella, and pesto sauce.

...on a side note, this is the reason I'm a fat-ass... >.<

Wow. Just wow. That looks so good! And it doesn't even call for walnuts! Walnuts make my mouth swell up. Then I shart to lishp.

Could be worse. Anything from pistacchios, almonds, walnuts, etc. in even small amounts can make my throat swell to suffocatingly bad proportions. I keeps my Epi pen handy, I does.

Shredded romaine lettuce, tomato, mozarella, and pesto sauce.

...on a side note, this is the reason I'm a fat-ass... >.<

Be proud of the pudge! I'm not personally, but I've got two amateur chef friends. They are, and they see the belly as a symbol of honour, a badge of finesse in the art of eating.

Wear it with pride.

Could be worse. Anything from pistacchios, almonds, walnuts, etc. in even small amounts can make my throat swell to suffocatingly bad proportions. I keeps my Epi pen handy, I does.

:eek: that sucks :(

I tried your pasta sauce tonight, everyone liked it except for the 5 year old, she wanted more basil. I will attempt it again in a few weeks.

:eek: that sucks :(

I tried your pasta sauce tonight, everyone liked it except for the 5 year old, she wanted more basil. I will attempt it again in a few weeks.

Good to hear everyone liked it, though the little one may have a point. I tend to add a little more basil than our recipe calls for (I find it strange that an Indian family would have Italian food recipes to pass down, but I suppose that's just me) but you might run into trouble with the basil not fully blending. I've had times when we've had bits of leaf left in the mix, luckily caught it before we added it to the pasta.

I've got a few more recipes to post up once I've got time, though many of them call for more exotic ingredients (vindaloo, curry powder, etc.)

I can't wait for "pesto season" as my daughter calls it. I can't afford to make it till the basil grows...If I try to make pesto other than in the summer, I have to pay almost 15 dollars for enough basil to make it, during basil season, I can get a huge bunch for 1.50. I make pesto almost once a week, and freeze the left over, and we eat pesto all winter. Unfortunatly, when we moved, I had to get rid of all the food in my freezer. (there was a snafu) and we haven't had pesto since september, my daughter is getting antsy for it, as am I.

I'll have to try it with the flax seeds instead of the pine nuts.

If you grow it, it'll be good!
Seriously, plant some and freeze it.

Could be worse. Anything from pistacchios, almonds, walnuts, etc. in even small amounts can make my throat swell to suffocatingly bad proportions. I keeps my Epi pen handy, I does.

*nods*
I have accompanied my mom on too many of those headlong rushes to the hospital to let her go ANYWHERE without an epi-pen. Same allergy, too -- though she is able to have pistachios and pine nuts, just no other tree nuts.

Be proud of the pudge! I'm not personally, but I've got two amateur chef friends. They are, and they see the belly as a symbol of honour, a badge of finesse in the art of eating.

Wear it with pride.

Oh I do. I'm a jolly fat man.

*nods*
I have accompanied my mom on too many of those headlong rushes to the hospital to let her go ANYWHERE without an epi-pen. Same allergy, too -- though she is able to have pistachios and pine nuts, just no other tree nuts.

Aye, my room mate/long-time friend from last year has the same allergy, so it made things easier on both of us as far as dining as a group went. He has it significantly worse, though.

Can you ask her, when you get a chance, how pistacchios and pine nuts taste? I've always been curious.

Could be worse. Anything from pistacchios, almonds, walnuts, etc. in even small amounts can make my throat swell to suffocatingly bad proportions. I keeps my Epi pen handy, I does.

I know I'm lucky, as far as allergies go. Walnuts and Voltaren are about it.

Yummy homemade glass of milk

1. Go to your house.
2. Pour yourself a glass of milk.
3. Yum!

How do you make toast in the jungle?




Put the bread under the gorilla! Bwahahahahah:D

Lol. That really was funny.

And I'm going to try the cheese toast recipe. I've got to have my cheese toast every morning! It's an Angels World staple as well.

Grilled Cheese

Ingrediants:
Your choice of bread. 2 slices.
your choice of cheese. 1-2.5 slices.
Butter. Margarine is acceptable.




Butter one side of both pieces of bread.
Place 1 piece of bread buttered side down onto a hot grill or griddle.
Place your selected cheese onto the slice of bread.
Place second slice of bread, buttered side up, on top.
Wait 1-2 minutes and flip sandwich.
Note the coloring of the sandwich.
Wait 1-2 more minutes.
Flip sandwich back over, observing again the color of the now face-up piece of bread/toast.
Continue flipping every 1 to 2 minutes, until both sides are a dark golden brown.
Serve.

For presentation, you may place grilled cheese on a plate with a pickle slice, any green herb, or sliced vertically down the middle, creating a very quaint "made at home, with love" feel.

Serves 1.

Duuuuude, at least add a fresh slice of tomato, a little olive oil, and some oregano on it before you microwave it.

Or dice the tomato, sprinkle with grated mozarella and coarsely chopped basil and place, with reverence, on lightly toasted Italian bread that's been lightly brushed with garlic infused extra virgin olive oil.

Man, I'm hungry now. AND somebody in the building is making what smells deliciously like fried chicken. AND I have to go get groceries first to even have as much as a slive of bread or milk for my cornflakes or an egg in the house but I'm still in my pyjamas. *cries*

This has to be the third thread of NS recipes I bookmarked. Now if only I would start making some of the meals for a change.

Delicious low-cost cookies

1. Go to a friend's house and eat their cookies.
2. Enjoy!
I'm liking this.

you can BUY shredded suet?

what part of the store do you find it in?

http://www.britannia-shop.de/media/Atora.JPG

That's the most famous brand in Britain, and here it's in the "for baking" aisle. If it's not available in normal US supermarkets, try a "British food" shop, although you probably won't find it for a pound a packet (250g) there.

--

I can't think of any decent recipies at the moment, so I'll just add my tuppence to the Cheese on Toast debate:

Ingredients
Decent mature cheddar cheese
Tomatoes (one per two slices of bread)
Worcestershire Sauce
Bread you like

Method
Slice bread as you like it, toast both sides under the grill (or in the toaster, if you have such a device).
Slice the cheese and tomato(es).
Put the cheese on the toast.
Put the tomatoes on the cheese.
Sprinkle (or dollop, if you like) the Worcestershire sauce on the cheese and tomatoes.
Put back under the grill, until tomatoes are thoroughly grilled and the cheese is melted and bubbling.
Enjoy!

--

Oh, whilst thinking about this I thought of a good recipe. I've posted it before, when I was but a little newbie, so here it is again:

Pudding 'Round the Crust (Rost Pork, but Better)
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 :)

Edit: Post 2501, huzzah!

http://www.britannia-shop.de/media/Atora.JPG

That's the most famous brand in Britain, and here it's in the "for baking" aisle. If it's not available in normal US supermarkets, try a "British food" shop, although you probably won't find it for a pound a packet (250g) there.



Beat me to it.

Suets not like, the commonest thing ever, but if worst comes to worst you can always order it online.

Plus, it's a proper food that you can microwave, that has to be worth the trouble maybe.