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Question: Basic Brown Bread
A basic brown bread that has a biscuit like texture and is excellent for morning or afternoon tea break
Ingredients:
2 cups whole wheat flour
1 cup plain flour
1 tbsp baking powder
1 tsp salt
2 tbsp molasses
2 tbsp cooking oil
1 1/3 cups water

Method:
Combine first 4 ingredients in bowl. Stir together.
Add molasses, cooking oil and water. Mix until moistened. Turn into a greased slow cooker. Place 5 paper towels between top of slow cooker and lid. Place a matchstick or similar object between paper towels and edge of slow cooker to allow steam to escape. Do not lift lid for the first 1 ? hours cooking time. Cook on High for about 2 hours. Loosen sides with knife. Turn out onto rack to cool.

Boston Baked Beans
Haricot beans cooked slowly in a mixture of tomato ketchup, mustard, onions, brown sugar and spices.


Ingredients:
2 ? cups dried haricot beans
1 ? cups chopped onion
5 cups water
? cup ketchup/ tomato sauce
1/3 cup molasses
1/3 cup brown sugar
1 tsp mustard
1 tsp salt
? tsp pepper



Warning: Be careful with beans. Red and white kidney beans contain a toxin which is not destoyed by slow cooking.

Method:
Soak the beans overnight. Discard the water. Replace with fresh water. Heat the water until boiling, then boil for 15 minutes. Drain.

Combine beans, onion, and water in slow cooker and stir. Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Add remaining ingredients, stir well. Cover and cook on high for 2 to 3 hours or on Low for 4 to 6 hours. Serve with baked potatoes and a salad. Can also be served as a breakfast dish.
Mama's Meatballs:
Serves 4 as antipasto or over spaghetti.

1/3 cup chicken stock
1/4 onion
1 clove garlic
1/4 fresh Italian flat leaf parsley, chopped fine
250g. beef mince
250g. pork mince
250g. veal mince
1/3 cup breadcrumbs
2 eggs
1/4 cup Parmigiano-Reggiano, grated
1tsp red pepper flakes
1tsp salt
3-6 cups Mama's Sauce
1/4 cup extra virgin olive oil

1. Place the chicken stock, onion, garlic & 1/2 of the parsley in a blender or food processor and puree.
2. In a large bowl, combine the pureed stock mix, meat, breadcrumbs, eggs, Parmigiano Reggiano, red pepper flakes, parsley & salt. Combine with both hands until mixture is uniform. Do not over mix.
3. Put a little olive oil on yhour hands and form mixture into balls a little larger than a golf ball. They should be about 1/4 cup each, though if you prefer bigger or smaller, it will only affect the browning time.
4. Pour about 1/2 inch of extra virgin olive oil into a straight-sided, 10 inch wide saute pan and heat over medium-high flame. Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once. This will take about 10-15 minutes.
5. While the maeatballs are browning, heat the Mama's Sauce in a stockpot over medium heat. Lift the meatballs out of the saute pan with a slotted spoon and put them in the sauce. Stir gently. Simmer for one hour.
6. Serve with a little extra Parmigiano Reggiano sprinkled on top.
Serve alone or over spaghetti (in which case you will need 6 cups of Mama's Sauce).

Mama's Sauce:
Serves 6

3 cloves of garlic, crushed
1/2 onion, peeled and chopped fine
3 Tblsp. olive oil
chilli flakes to taste
2 x 875ml cans tomato puree
875ml can crushed tomatoes
1 Tblsp. tomato paste
1 tspn. sugar
1 cup chicken stock
red pepper flakes to taste
salt to taste

1. Cook the garlic and onion in the olive oil in a pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called 'sweating' because it will draw out alot of moisture & flavour). Add the chilli flakes to taste.
2. Add all the tomato products. Pour the chicken stock into one of the cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems too thick.


Answers: Basic Brown Bread
A basic brown bread that has a biscuit like texture and is excellent for morning or afternoon tea break
Ingredients:
2 cups whole wheat flour
1 cup plain flour
1 tbsp baking powder
1 tsp salt
2 tbsp molasses
2 tbsp cooking oil
1 1/3 cups water

Method:
Combine first 4 ingredients in bowl. Stir together.
Add molasses, cooking oil and water. Mix until moistened. Turn into a greased slow cooker. Place 5 paper towels between top of slow cooker and lid. Place a matchstick or similar object between paper towels and edge of slow cooker to allow steam to escape. Do not lift lid for the first 1 ? hours cooking time. Cook on High for about 2 hours. Loosen sides with knife. Turn out onto rack to cool.

Boston Baked Beans
Haricot beans cooked slowly in a mixture of tomato ketchup, mustard, onions, brown sugar and spices.


Ingredients:
2 ? cups dried haricot beans
1 ? cups chopped onion
5 cups water
? cup ketchup/ tomato sauce
1/3 cup molasses
1/3 cup brown sugar
1 tsp mustard
1 tsp salt
? tsp pepper



Warning: Be careful with beans. Red and white kidney beans contain a toxin which is not destoyed by slow cooking.

Method:
Soak the beans overnight. Discard the water. Replace with fresh water. Heat the water until boiling, then boil for 15 minutes. Drain.

Combine beans, onion, and water in slow cooker and stir. Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Add remaining ingredients, stir well. Cover and cook on high for 2 to 3 hours or on Low for 4 to 6 hours. Serve with baked potatoes and a salad. Can also be served as a breakfast dish.
Mama's Meatballs:
Serves 4 as antipasto or over spaghetti.

1/3 cup chicken stock
1/4 onion
1 clove garlic
1/4 fresh Italian flat leaf parsley, chopped fine
250g. beef mince
250g. pork mince
250g. veal mince
1/3 cup breadcrumbs
2 eggs
1/4 cup Parmigiano-Reggiano, grated
1tsp red pepper flakes
1tsp salt
3-6 cups Mama's Sauce
1/4 cup extra virgin olive oil

1. Place the chicken stock, onion, garlic & 1/2 of the parsley in a blender or food processor and puree.
2. In a large bowl, combine the pureed stock mix, meat, breadcrumbs, eggs, Parmigiano Reggiano, red pepper flakes, parsley & salt. Combine with both hands until mixture is uniform. Do not over mix.
3. Put a little olive oil on yhour hands and form mixture into balls a little larger than a golf ball. They should be about 1/4 cup each, though if you prefer bigger or smaller, it will only affect the browning time.
4. Pour about 1/2 inch of extra virgin olive oil into a straight-sided, 10 inch wide saute pan and heat over medium-high flame. Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once. This will take about 10-15 minutes.
5. While the maeatballs are browning, heat the Mama's Sauce in a stockpot over medium heat. Lift the meatballs out of the saute pan with a slotted spoon and put them in the sauce. Stir gently. Simmer for one hour.
6. Serve with a little extra Parmigiano Reggiano sprinkled on top.
Serve alone or over spaghetti (in which case you will need 6 cups of Mama's Sauce).

Mama's Sauce:
Serves 6

3 cloves of garlic, crushed
1/2 onion, peeled and chopped fine
3 Tblsp. olive oil
chilli flakes to taste
2 x 875ml cans tomato puree
875ml can crushed tomatoes
1 Tblsp. tomato paste
1 tspn. sugar
1 cup chicken stock
red pepper flakes to taste
salt to taste

1. Cook the garlic and onion in the olive oil in a pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called 'sweating' because it will draw out alot of moisture & flavour). Add the chilli flakes to taste.
2. Add all the tomato products. Pour the chicken stock into one of the cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems too thick.

Preparing the Pizzas
Ingredients
Olive oil
Cornmeal (to slide the pizza onto the pizza stone)
Toppings such as
Tomato sauce
Mozzarella or Parmesan cheese, shredded
Feta cheese
Mushrooms, thinly sliced
Bell peppers, stems and seeds removed, thinly sliced
Italian sausage, cooked ahead
Chopped fresh basil
Pesto
Pepperoni, thinly sliced
Onions, thinly sliced
Sliced ham

Special equipment needed
A pizza stone, highly recommended if you want your pizza dough to be crusty
A pizza peel or a flat baking sheet
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife

1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.

2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

Repeat with the second ball of dough.

6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza

8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

My favorite recipe is chicken casserole. My mom used to make it for me all the time when I was little, and I got the recipe from her and now use it, and it's just so good!!

2 or 3 boiled chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 8oz jar of sour cream
Ritz crackers

Boil your chicken until done, when done shred in to bite size pieces. Put chicken in the bottom of a deep casserole dish, pour your cans of soup and sour cream in there and mix well. Then crumble about 2 sleeves of Ritz on top and dot with butter. Bake on about 350 about 20 minutes, you'll know it's done when it's bubbly!

I also have a recipe that not many people have heard of but as soon as you try it you'll love it! It's called Dorito Pie.
2 bags of Doritos-Nacho cheese
1 can cream of mushroom
1can cream of chicken
1 jar of salsa
1 bag of mozzarella cheese
1 bag of cheddar cheese
1 pound Ground Round

Brown meat and drain. Pour salsa and soups in meat and mix well. Crumble a layer of Doritos in the bottom of a 13x9 glass dish. Pour a layer of meat mixture. Sprinkle with a layer of each kind of cheese. Then repeat until full and top with cheese. Bake at 425 for about 30 minutes or so until melty and bubbly and it's great. Everyone will love it, and it's not very popular!

Anyone interested in Chinese charcoal grilled pork (Char Siew)? Write to me and I will send it to you.

My husband and I often do the following. We can both cook, but don't really like to:

Smithfield, Hormel, Armour have packages of PRE-COOKED beef tips, roast, pot roast, pork roast, chicken, ham, meatload. Use this for your meat dish with a side dish or two of vegetables, rice, or potatoes. You will find these packages near the meat section, they are not frozen.
********************************
Tyson's fully cooked whole chickens are delicious. I serve them often with S&W canned sweet potatoes, Stove-Top dressing, microwave chicken/turkey gravy, a vegetable, cranberry sauce, and Pillsbury Microwave Biscuits which are better than I can make. A frozen pie defrosted and fully cooked. Perfect for one or two people at Thanksgiving or Christmas.
`````````````````````
You can buy a roasted chicken or two at your supermarket's deli section. They also have all types of salads and vegetables already cooked.

--Crab pasta Casserole Recipes



Ingredients:
8 ounces Uncooked pasta
2 large Onions chopped
1/2 pound Mushrooms-fresh sliced
1/2 cup Green pepper chopped
2 cloves Garlic-minced
1/2 cup Butter
16 ounces Crab meat- chopped
1/2 cup Sour cream
2 teaspoons Salt
1 1/2 teaspoon Basil
1 1/2 cup Shredded cheddar


Directions:

Cook pasta according to directions. Meanwhile in a skillet, saute onion, garlic, mushrooms and green pepper in butter until crisp tender. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in crab, sour cream,basil and salt.

Transfer to 2 greased 8-inch baking dishes. Sprinkle with cheese. If you don't wish to cook both, at this point you can cover and freeze one casserole for up to 1 month.

Cover and bake the second one for 20 minutes at 350F. Uncover and bake for 5 more minutes.

I really hoped to see recipes for the Amazing Race. No cooking involved. The first recipe had about 40 ingredients, for a pizza!

I would never attempt that recipe, THANKS!

Sauerkraut Treat:
1 lb drained deli style sauerkraut
two tablespoons butter or oil
one small yellow onion, minced
2 green apples, cored and sliced with peel left on
1 tablespoon brown sugar
1/2 teaspoon caraway seed
Drain sauerkraut.
Melt butter in skillet (I use cast iron). Add minced onion and saute until soft. Add sauerkraut, apples, brown sugar, and caraway seeds. Reduce heat to very low, cover, and cook for 45 minutes to one hour, stirring every 15 minutes or so. The longer this cooks, the more the flavors mix and the more savory it gets.

Butternut soup

Ingredients
1 large butternut
175ml fresh cream
1 packet soup (vegetable or one of your choice)

Method
1. Cook the butternut.
2. Make the soup on the stove as per instructions on the packet.
3. Once butternut is done, drain the water and puree the butternut.
4. Once the soup is done, add the butternut to the soup and stir evenly.
5. Add the fresh cream to the mix and serve with croutons or freshly baked bread.

My favourite is a dessert called "ginger bread scones"
I replaced butter with applesauce to make it fat free and it still tastes great.

Enjoy it!
-------------------------------------
Gingerbread scones

Scone Dough:

1 3/4 cups all purpose flour
3/4 cup rolled oats
1/3 cup light brown sugar
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup applesauce
1/2 cup milk
2 1/2 tablespoons molasses or Karo syrup
1 teaspoon artificial vanilla

Maple Glaze:
1/2 cup sifted confectioners (powdered or icing) sugar
1 1/2 tablespoons pure maple syrup (or corn syrup)
1 - 2 teaspoons cream or milk

Directions:

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt.
Add applesauce and mix. The mixture should look like coarse crumbs.
In a separate bowl mix together the buttermilk, molasses and vanilla and then add the milk mixture to the flour mixture.
Mix just until the dough comes together. Do not overmix the dough.

Scope the dough into balls on a baking sheet.
Sprinkle the tops of the scones with some rolled oats.

Bake for about 10 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Transfer to a wire rack to cool.

Braised Steak and Garlic Mash

2 sirloin steaks
Sliced Onions
Lard
Beef stock
Flour
Gravy Browning
Potatoes
Garlic puree (it's a bit sweeter than fresh garlic)
Butter
Milk


1. Fry the Onions until just turning golden in the lard

2. Remove the onions and add the steaks to the frying pan, cover and leave to brown, turning occasionally.

3. Put the onions and steak into a casserole dish (or a slow cooker which will make the meat *really* tender)

4. Remove the pan from the heat and make the gravy - add a tablespoon of flour to the meat and onion juices in the pan, mix to a roux and then slowly add the beef stock, stirring all the time to avoid lumps. Add a dessert spoon of gravy browning, return the pan to the heat and stir until the gravy thickens.

5. Pour the gravy over the meat and onions in the casserole dish and put in the oven at around 100C for 4-5 hours. I often make it to this stage the night before and then put it in the slow cooker to cook all the next day.

6. When you want to eat - boil the potatoes and then mash with a *good* squeeze of garlic puree (can't have too much garlic in the tatties!), butter and milk.

Serve with peas or whatever green vegetable you like





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