Ok this is where i want you all to share your recipes here with everyone,
What we want is those recipes you know you cant live without those ones that have been with you that you can adapt or just keep as they are.
Go on make us drewl and head out to the market to buy the ingredients i know alot of us here dont have much time to cook when we get in from work or from looking after the kids all day so here's where to share your tips and goodies.
Spinach dip is yummy CBW. That is an appetizer that is used a lot around the U.S. in the major metro area restaurants. I have seen many different types. Some with my personal favorite, artichokes. I don't know if you are going to find anything comparable Velveeta in your part of the world. It actually isn't cheese, per say. It is a processed cheese. Real artery clogger although it is yummy when it is melted. This isn't a bad recipe to try out. Include the cayenne pepper that the person who reviewed it suggested. Unless of course, you don't like anything spicy.
I do not have a recipe but I would dearly love a recipe for something my Aunt Emilia used to make called "Bangers and Mashers" At least that I think it was - I know there were mashed potatoes and some kind of meat. She used to fix it for us kids when we visited. Does anyone know this recipe and would mind sharing it? Thanks so much.
Shy, that'll be SAUSAGES and mashed potatoes then
Bangers is an English term for sausages.
Best servered with onion gravy, and I don't mean thet stodgey white stuff you guys call gravy, but a thick brown meat based sauce. More here: Gravy
The biggest problem is that we don't get the kind of sausages you guys get over there. I am sure Shy can find substitutes but I have to say that although it has now been hmmm 32 years since I had them, the sausages I ate when I was living with a family in London one summer, are still so vivid in my memory. Hot or cold, they were amazing. I have never tasted anything that came close to them. Cold, in a packed picnic basket, sitting on Brighton Beach. I remember it like it was yesterday. Oh great. Now I am hungry.
Thanks so much, I agree with the real brown gravy - actually that is the only kind I know to make. I do make a thick white sauce for country sausage gravy with biscuits. So what kind of sausages do I look for to make Bangers and Mashers? I imagine nothing from the supermarket like Hormel but the meat market, where the meat is real? lol
Have you got a local butcher im sure you could find some real pork sausages we have the most amazing selection of sausages my favourite are pork and apple scrummy..
Linear Mode
