analogue40
12-29-2004, 10:18 AM
I have extracted just the recipes from the old thread -
David11 ----------------------------------------------------//
Since I do almost all the cooking in our house,I thought I would share a couple of my "staple" recipes I use alot.
Marrinated Grilled Chicken *(Real tough one)
Skinless boneless chickes breast (the # is up to you)
12-16 oz ZESTY Italian salad dressing
Pour salad dressing over chicken,let set min 1 1/5 hrs. if the chicken isn't covered with salad dressing you will need to turn the chicken to make sure all the chicken is marinated.
Spray the COLD grill racks with cooking spray (I use store brand).
Start grill and just let it warm (2-3 min)
Turn the grill down to MEDIUM/LOW
Put chicken in racks and close lid.
After about 5 min. turn the chicken and baste the chicken with small amount of marinate.(if you use to much you will cause a flareup and could burn the chicken)
Keep doing this until the chicken is firm when pressed.If you need to cut into the chicken to test,do so at the very end of the cooking.This way it will not dry out the chicken.
Give this a try,I cook this at least once a week.Enjoy.D
David11 ----------------------------------------------------//
This is a favorite around our house because it is fast and reheats well.
Faux Beef Stroganov
1lb lean ground beef/turkey
1 box macarroni/ziti/small shells (16oz)
2 cans Campbell's Cream of Mushroom soup
1 med white onion
Start pasta
Brown beef/turkey.Just before the meat is done add onions and finish browning meat.(the onions will be a little firm).You can drain meat if there is alot of fat.
When the pasta is "al dente" drain,and pour into a LARGE bowl. Add meat/onions,and Cream of Mushroom soup. Mix well.
Serve hot with Grated Parmesian cheese.
*You can use most any of the Cream o' ??? soups to change the flavor somewhat.
I prefer beef to turkey,although turkey is better for you. So I've heard.
If you don't like this much "sauce" you can only use 1 can of Cream o' ?? soup.
This will reheat well,particulary if you use 2 cans of soup.Enjoy.D
David11 ----------------------------------------------------//
This is a real tastey desert.
Peanut Butter Bars
1 cup Peanut Butter
1/2 cup butter/margarine
1 1/2 cup sugar
3 eggs
1 tsp vanilla
1 cup flour
1 bag choc chips
Pre-heat oven to 350*
Combine Peanut butter,butter until fluffy/blended.
Add eggs,sugar,and vanilla. Beat until fluffy/blended
Add flour.Beat until fluffy/blended.
Add 1/2 bag Choc. chips.(You can omit this step and use ALL ths choc chips as icing if desired)
Spread batter in Greased 13x9 pan
Bake 30 min. or until done in the center.
Remove from oven,pour remaining chips over the top.
Cover with cookie sheet and let stand 5 Min.
Uncover and spread melted choc chips as icing.
Let cool!! If you don't it is dificult to cut,and will fall apart.
Yummy!!
Enjoy.D
David11 ----------------------------------------------------//
I like to add a little "pizazz" to plain old mashed potatoes.Here is what I do"
Special Mashed potatoes
Boiled,peeled potatoes (the number depends on how many you are cooking for)
Butter/margarine (I use 1/2 stick of butter)
Ranch Dressing (should be room temp)
After the potatoes are peeled and boiled,drain and place in a large bowl. Slightly mash the potatoes,add butter/margarine,mash some more to get butter/margarine mixed and started melting.Add Ranch dressing and continue mashing.Keep adding dressing until the desired creamynes is acquired.Serve hot.
This will reheat,but it looses some of it's consistancy.I usually beat my potatoes with a plain dinner fork,but a mixer works just as well and is faster.Enjoy.D
Chops3 -----------------------------------------------------//
My Mums Spottier Dick
This is a proper 'blokes' pudding ? loads of custard, a little warmed syrup over the top, and even some cream. Superb!
4 ounces (115 grams) suet
4 1/2 ounces (120 grams) dried apricots, chopped
8 ounces (240 grams) raisins or sultanas
1 orange, zested
4 1/2 ounces (120 grams) plain flour
4 1/2 ounces (120 grams) sugar
4 1/2 ounces (120 grams) bread crumbs
2 tablespoons grated ginger (or to taste)
Pinch grated nutmeg
Pinch salt
1 egg, beaten
1 pint (140 millilitres) milk
Grease a 3-pint (1 liter) pudding basin. Mix all the ingredients together, except the egg and milk. Add the beaten egg and milk and mix well. (I do this in a mixer but you can do it by hand, no problem).
Put the mixture in the basin, cover with tin foil or a cloth, and put the basin in a pan with water half-way up the sides of the basin. Bring the water to a boil, put on a tight-fitting lid, and simmer for 3 hours, remembering to top up with (add more) boiling water now and then.
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 3 hours
Difficulty: Easy
Chops3 -----------------------------------------------------//
Fish and Chips
For the chips:
3 3/4 pints (2 litres) vegetable oil
2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips
For the batter:
1 cup plain flour
1 cup beer
2 egg whites, whipped to soft peaks
Salt
4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned
Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not coloured, about 4 minutes. Remove and drain.
Mix together the flour and the beer, and then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.
Drain on kitchen paper and serve with bread and butter, wally's (battered, deep fried pickles served with ranch dressing), and pickled eggs.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy
Tidsy ------------------------------------------------------//
irish stew..........the real stuff,
loads of cubed beef or lamb.......
loads of carrots,
loads of onions,
tons of potatoes,
couple of stock cubes, chicken preferably,
ground black pepper
and salt you need loads of salt
boil the $hite outta them, if you like it really thick, boil more.........
real comfort food
Chops3 -----------------------------------------------------//
Chili con Carne
2 medium onions
1 clove garlic
Olive oil
2 level teaspoons chili powder
1 heaped teaspoon ground cumin (or crushed cumin seeds)
Sea salt and freshly ground black pepper
1 pound (455 grams) chuck, minced or ground
7 ounces (200 grams) sun-dried tomatoes in olive oil
1 fresh red chile, deseeded and finely chopped
2 (14 ounce) cans chopped tomatoes (400 grams)
1/2 stick cinnamon
5 ounces water
2 (14 ounce) cans red kidney beans, drained (400 grams)
If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).
Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
Add the red kidney beans 30 minutes before the end of cooking time.
Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 1 hour 50 minutes
Difficulty: Easy
Chops3 -----------------------------------------------------//
Pancakes
These American pancakes are great! Instead of being thin and silky like French crepes they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple - my Jools goes mad for them!
3 large eggs
1 cup flour (122 grams)
1 heaped teaspoon baking powder
1/2 cup milk (110 millilitres)
Pinch salt
First, separate the eggs, putting the whites in 1 bowl and the egg yolks into another. Add the flour, baking powder and milk to the egg yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter ? it is now ready to use.
Heat a non-stick pan on a medium heat. Pour a little oil onto some kitchen paper and spread onto the pan. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point, sprinkle your chosen flavouring onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, to your liking. You can serve them simply dowsed in maple syrup and even some butter or creme fraiche. Or try one of these great flavorings. Nice one.
Optional Toppings:
Corn on the cob
Bacon or pancetta
Blueberries
Bananas
Stewed apples
Chocolate
Maple syrup
Anything else you can imagine...
P.S. You must try the corn pancakes, they are great. On one condition: you must use fresh corn. To do this, remove the outer leaves, and carefully run a knife down the cob, this will loosen all the lovely pieces of corn. I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. This sounds bloody horrid but it honestly tastes pukka!
David11 ----------------------------------------------------//
Chilli
It looks like I've created a monster!!These recipes are great.
When I make my Chili,I liike to K.I.S.S.(Keep It Simple Stupid)
1 lb Hamburger browned and drained
2 med onions chopped coarsely
2 cans red kidney beans,undrained
1 qt homemade canned tomatoes
1 can tomatoe paste (6 oz)
1 cup (more or less) ketchup
Dump in some chili powder (approx.1/3 cup) I don't measure,so it can come out pretty spicey sometimes.
Throw it all in a large pot on low and let simmer.Just make sure to keep water in it or it will burn
David11 ----------------------------------------------------//
Linguine Salad
1 pkg Linguine cookerd al dente
1 bottle of Zesty Italian salad dressing
1 large red onion, coarsely chopped
cherry tomatoes,sliced in half
Cook pasta and set aside.Add onion,tomatoes,and salad dressing.Set in fridge to cool.Serve cooled.
Excelent as leftover.Keeps well if pasta isn't overcooked.
Chops3 -----------------------------------------------------//
The Best Hot Chocolate
This a great way to make the best hot chocolate, cappuccino or frothy milk drinks at home without having to buy any expensive machinery. All you need is a good-sized thermos flask or a plastic jug with a screw-top lid. I've even made pukka ovaltine like this!
This takes around 3 or 4 minutes to make.
1 pint milk
2 tablespoons the best hot chocolate powder
A handful of marshmallows
Firstly, put a pan of milk on to the heat. Bring to a simmer, not a boil, and while it's heating, put a tablespoon of chocolate powder into each mug. Add a little warmish milk from the pan to each mug, you just need enough to dissolve the chocolate powder.
At this point, plonk a few marshmallows into each mug. When the milk is at a simmer, carefully pour it into a plastic jug or flask. I normally do this over a sink as I always end up spilling a bit (the trick is to have a big enough jug or flask so the milk only half fills it: you need the extra space for shaking and frothing).
Screw the lid on tightly, place a cloth over the lid for safety, and shake hard for a minute. Remove the lid, minding the steam, and pour into your mugs. A little stir and you can slurp your way to heaven!
Yield: 2 serving
Prep Time: 1 minute
Cook Time: 4 minutes
Difficulty: Easy
David11 ----------------------------------------------------//
Since I do almost all the cooking in our house,I thought I would share a couple of my "staple" recipes I use alot.
Marrinated Grilled Chicken *(Real tough one)
Skinless boneless chickes breast (the # is up to you)
12-16 oz ZESTY Italian salad dressing
Pour salad dressing over chicken,let set min 1 1/5 hrs. if the chicken isn't covered with salad dressing you will need to turn the chicken to make sure all the chicken is marinated.
Spray the COLD grill racks with cooking spray (I use store brand).
Start grill and just let it warm (2-3 min)
Turn the grill down to MEDIUM/LOW
Put chicken in racks and close lid.
After about 5 min. turn the chicken and baste the chicken with small amount of marinate.(if you use to much you will cause a flareup and could burn the chicken)
Keep doing this until the chicken is firm when pressed.If you need to cut into the chicken to test,do so at the very end of the cooking.This way it will not dry out the chicken.
Give this a try,I cook this at least once a week.Enjoy.D
David11 ----------------------------------------------------//
This is a favorite around our house because it is fast and reheats well.
Faux Beef Stroganov
1lb lean ground beef/turkey
1 box macarroni/ziti/small shells (16oz)
2 cans Campbell's Cream of Mushroom soup
1 med white onion
Start pasta
Brown beef/turkey.Just before the meat is done add onions and finish browning meat.(the onions will be a little firm).You can drain meat if there is alot of fat.
When the pasta is "al dente" drain,and pour into a LARGE bowl. Add meat/onions,and Cream of Mushroom soup. Mix well.
Serve hot with Grated Parmesian cheese.
*You can use most any of the Cream o' ??? soups to change the flavor somewhat.
I prefer beef to turkey,although turkey is better for you. So I've heard.
If you don't like this much "sauce" you can only use 1 can of Cream o' ?? soup.
This will reheat well,particulary if you use 2 cans of soup.Enjoy.D
David11 ----------------------------------------------------//
This is a real tastey desert.
Peanut Butter Bars
1 cup Peanut Butter
1/2 cup butter/margarine
1 1/2 cup sugar
3 eggs
1 tsp vanilla
1 cup flour
1 bag choc chips
Pre-heat oven to 350*
Combine Peanut butter,butter until fluffy/blended.
Add eggs,sugar,and vanilla. Beat until fluffy/blended
Add flour.Beat until fluffy/blended.
Add 1/2 bag Choc. chips.(You can omit this step and use ALL ths choc chips as icing if desired)
Spread batter in Greased 13x9 pan
Bake 30 min. or until done in the center.
Remove from oven,pour remaining chips over the top.
Cover with cookie sheet and let stand 5 Min.
Uncover and spread melted choc chips as icing.
Let cool!! If you don't it is dificult to cut,and will fall apart.
Yummy!!
Enjoy.D
David11 ----------------------------------------------------//
I like to add a little "pizazz" to plain old mashed potatoes.Here is what I do"
Special Mashed potatoes
Boiled,peeled potatoes (the number depends on how many you are cooking for)
Butter/margarine (I use 1/2 stick of butter)
Ranch Dressing (should be room temp)
After the potatoes are peeled and boiled,drain and place in a large bowl. Slightly mash the potatoes,add butter/margarine,mash some more to get butter/margarine mixed and started melting.Add Ranch dressing and continue mashing.Keep adding dressing until the desired creamynes is acquired.Serve hot.
This will reheat,but it looses some of it's consistancy.I usually beat my potatoes with a plain dinner fork,but a mixer works just as well and is faster.Enjoy.D
Chops3 -----------------------------------------------------//
My Mums Spottier Dick
This is a proper 'blokes' pudding ? loads of custard, a little warmed syrup over the top, and even some cream. Superb!
4 ounces (115 grams) suet
4 1/2 ounces (120 grams) dried apricots, chopped
8 ounces (240 grams) raisins or sultanas
1 orange, zested
4 1/2 ounces (120 grams) plain flour
4 1/2 ounces (120 grams) sugar
4 1/2 ounces (120 grams) bread crumbs
2 tablespoons grated ginger (or to taste)
Pinch grated nutmeg
Pinch salt
1 egg, beaten
1 pint (140 millilitres) milk
Grease a 3-pint (1 liter) pudding basin. Mix all the ingredients together, except the egg and milk. Add the beaten egg and milk and mix well. (I do this in a mixer but you can do it by hand, no problem).
Put the mixture in the basin, cover with tin foil or a cloth, and put the basin in a pan with water half-way up the sides of the basin. Bring the water to a boil, put on a tight-fitting lid, and simmer for 3 hours, remembering to top up with (add more) boiling water now and then.
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 3 hours
Difficulty: Easy
Chops3 -----------------------------------------------------//
Fish and Chips
For the chips:
3 3/4 pints (2 litres) vegetable oil
2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips
For the batter:
1 cup plain flour
1 cup beer
2 egg whites, whipped to soft peaks
Salt
4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned
Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not coloured, about 4 minutes. Remove and drain.
Mix together the flour and the beer, and then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.
Drain on kitchen paper and serve with bread and butter, wally's (battered, deep fried pickles served with ranch dressing), and pickled eggs.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy
Tidsy ------------------------------------------------------//
irish stew..........the real stuff,
loads of cubed beef or lamb.......
loads of carrots,
loads of onions,
tons of potatoes,
couple of stock cubes, chicken preferably,
ground black pepper
and salt you need loads of salt
boil the $hite outta them, if you like it really thick, boil more.........
real comfort food
Chops3 -----------------------------------------------------//
Chili con Carne
2 medium onions
1 clove garlic
Olive oil
2 level teaspoons chili powder
1 heaped teaspoon ground cumin (or crushed cumin seeds)
Sea salt and freshly ground black pepper
1 pound (455 grams) chuck, minced or ground
7 ounces (200 grams) sun-dried tomatoes in olive oil
1 fresh red chile, deseeded and finely chopped
2 (14 ounce) cans chopped tomatoes (400 grams)
1/2 stick cinnamon
5 ounces water
2 (14 ounce) cans red kidney beans, drained (400 grams)
If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).
Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
Add the red kidney beans 30 minutes before the end of cooking time.
Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 1 hour 50 minutes
Difficulty: Easy
Chops3 -----------------------------------------------------//
Pancakes
These American pancakes are great! Instead of being thin and silky like French crepes they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple - my Jools goes mad for them!
3 large eggs
1 cup flour (122 grams)
1 heaped teaspoon baking powder
1/2 cup milk (110 millilitres)
Pinch salt
First, separate the eggs, putting the whites in 1 bowl and the egg yolks into another. Add the flour, baking powder and milk to the egg yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter ? it is now ready to use.
Heat a non-stick pan on a medium heat. Pour a little oil onto some kitchen paper and spread onto the pan. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point, sprinkle your chosen flavouring onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, to your liking. You can serve them simply dowsed in maple syrup and even some butter or creme fraiche. Or try one of these great flavorings. Nice one.
Optional Toppings:
Corn on the cob
Bacon or pancetta
Blueberries
Bananas
Stewed apples
Chocolate
Maple syrup
Anything else you can imagine...
P.S. You must try the corn pancakes, they are great. On one condition: you must use fresh corn. To do this, remove the outer leaves, and carefully run a knife down the cob, this will loosen all the lovely pieces of corn. I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. This sounds bloody horrid but it honestly tastes pukka!
David11 ----------------------------------------------------//
Chilli
It looks like I've created a monster!!These recipes are great.
When I make my Chili,I liike to K.I.S.S.(Keep It Simple Stupid)
1 lb Hamburger browned and drained
2 med onions chopped coarsely
2 cans red kidney beans,undrained
1 qt homemade canned tomatoes
1 can tomatoe paste (6 oz)
1 cup (more or less) ketchup
Dump in some chili powder (approx.1/3 cup) I don't measure,so it can come out pretty spicey sometimes.
Throw it all in a large pot on low and let simmer.Just make sure to keep water in it or it will burn
David11 ----------------------------------------------------//
Linguine Salad
1 pkg Linguine cookerd al dente
1 bottle of Zesty Italian salad dressing
1 large red onion, coarsely chopped
cherry tomatoes,sliced in half
Cook pasta and set aside.Add onion,tomatoes,and salad dressing.Set in fridge to cool.Serve cooled.
Excelent as leftover.Keeps well if pasta isn't overcooked.
Chops3 -----------------------------------------------------//
The Best Hot Chocolate
This a great way to make the best hot chocolate, cappuccino or frothy milk drinks at home without having to buy any expensive machinery. All you need is a good-sized thermos flask or a plastic jug with a screw-top lid. I've even made pukka ovaltine like this!
This takes around 3 or 4 minutes to make.
1 pint milk
2 tablespoons the best hot chocolate powder
A handful of marshmallows
Firstly, put a pan of milk on to the heat. Bring to a simmer, not a boil, and while it's heating, put a tablespoon of chocolate powder into each mug. Add a little warmish milk from the pan to each mug, you just need enough to dissolve the chocolate powder.
At this point, plonk a few marshmallows into each mug. When the milk is at a simmer, carefully pour it into a plastic jug or flask. I normally do this over a sink as I always end up spilling a bit (the trick is to have a big enough jug or flask so the milk only half fills it: you need the extra space for shaking and frothing).
Screw the lid on tightly, place a cloth over the lid for safety, and shake hard for a minute. Remove the lid, minding the steam, and pour into your mugs. A little stir and you can slurp your way to heaven!
Yield: 2 serving
Prep Time: 1 minute
Cook Time: 4 minutes
Difficulty: Easy