500 g selfraising flour, 500 ml buttermilk, 2 ml salt, 1 cup seedles raisins , 25 ml sugar. Place all ingredients together. Mix well. Grease a loaf container and line the bottom with wax paper. Place breadmixture into container and level out . Bake at 180 deg until done

2 onions, 2 cloves garlic, 50 ml oil, 1 can tomato purée, 1 pkt oxtail soup powder, 500 ml boiling water, 750 ml fruit chutney, 40 ml sugar. Peel and chop the onions finely, bruise garlic and sauté onions and garlic in oil. Mix the tomato purée and soup powder and stir into the onion mixture , bring to boil. Add chutney and sugar lastly and let simmer

(9 inch pie)

PIE CRUST
1 C Flour
1/2 t. salt
1/3 C. + T. Shorting
2 to 3 T. cold water

1.In a medium bowl, mix together flour salt.
2. Using a pastry blender or with two knives, cut in shortening until particles are the size of peas,
3.sprinkle cold water one tablespoon at a time. Mix lightly until dough leaves the side of the bowl.
4.Roll out the dough between two pieces of lightly floured waxed paper to 1/8 thickness.

APPLE FILLING
3/4 C. brown sugar
1/4 C. flour
1/2 t nutmeg
1/2 t cinnamon
6 small mackintosh apples, cored, pealed and thinly sliced

Now for the apples, you can really use any kind you want, big or small, as logn as they fill the pie haha.

1.In a large bowl mix together sugar, flour, nutmeg, and cinnamon.
2. Add apples and toss until apples are evenly coated.
3.Place in a pie pan line with crust.

CRUMB TOPPING
1C flour
1/2 brown sugar
1/2 C Butter (a whole stick)

1.In a medium bowl mix together flour and brown sugar. Cut-in butter until crumbly.
2.Sprinkle crumb topping evenly over mixture
3.bake in a preheated oven at 425 F for about 45 minutes.

Depending how you like your pie- you can put aluminum foil at the last 10 minutes fof the baking on top of the pie.

This is so easy and very good.

This is very fatting but you won't c care once you taste it :D

Hope you enjoy!

Thanks that is basically how I make mine but never had a recipe
Now I do :)
I like spicy deep dish apple pie.

No probleem.
:D

OHh really? What makes it spicy? Haha that sounds interesting.

Here's a really good Pumpkin Ice Cream Pie Recipe;

50 vanilla wafer cookies
1/2 c walnuts
1/4 c butter, melted
2 tbsp maple syrup
1 quart french vanilla ice cream, softened
2 tsp pumpkin pie spice
1 c canned pumpkin purée
3/4 c heavy cream
2 tbsp granulated sugar

4 tbsp shortening
2/3 c semisweet chocolate chips

Blend vanilla wafers and walnuts into crumbs in a food processor. Transfer into a 9 inch pie plate. Mix in the butter and maple syrup. Using a fork, press firmly onto the bottom and up sides of plate to make the crust. Chill 15 minutes in the freezer.
In bowl blend the french vanilla ice cream, pumpkin and pumpkin pie spice. Spoon into the pie crust, Smooth top with spatula, Chill 1 hour in freezer, till firm.

Before serving the pie, place the heavy cream and granulated sugar in a bowl, mix with mixer on high speed till peaks form. Spoon into a pastry bag, using a star tip and pipe around the edge of the pie.
In a small saucepan, over low heat, melt shortening and chocolate chips, stirring, till smooth, transfel to a small container, Plastic, and chill for 30 minutes in the freezer, till firm. Remove the chocolate from container, using a veggie peeler, scrape the chocolate to form small curls, use the curls to decorate the pie.

When you want something that is traditional yet different, this is the pie to try, it's a pumpkin pie, with a cookie crust and served with whipped cream and chocolate curls, it's so delicious, and worth trying!! Trust me.

Easy and addictive, I got this one from my friend.
It's a dip that's great with Ritz Crackers and always gets eaten up at parties.

-cream cheese
-crushed pineapple
-powdered sugar

Mix to taste and dip away!

Delicious Spam Dip

Pickles
Onions
Celery
Garlic
One, and only one caper (too strong if you use more)
Liberal shake of hot mustard
2 cans of regular Spam (a tastie canned meat product) Do not use treat!

Throw it all in the food processor and grind it to a pinkish paste. If you don't have a food processor, throw it in a gunny sack and run over it with large American automobile, preferably a Caddie.

Spread on anything edible. Enjoy!

Yummmm

This is a chocolate delite that my mother in law does... and it's great! Put it in a good size glass bowl.
Make a tray of brownies, cut up in 1" blocks
1 large Heath candy bar, broke up
Chocolate pudding (2 boxes)
Top with ccol whip or whip cream

Place cut up brownies on the bottom of bowl, use as many will fill bottom top with heath bar crumbles. Add pudding and top with cool whip. Place in fridge for at least 1 hr.

NOw that actually does sound yummy!!

Cheese cake

3/4 c butter
All purpose flour
Sugar
3 egg yolks
Grated peel of 2 lemons
5 - 8 oz. pkgs cream cheese
5 eggs
1/4 c heavy whipping cream
1 tbsp. grated orange peel
1/4 tsp.salt
1 cup sour cream fpr garnish-Optional
Can of cherries
In small bowl, low speed mixer, beat butter, 1 1/4 c flour, 1/4 c sugar, 1 egg yolk, and half a lemon peel till dough is mixed. Refrigerate covered for 1 hr. Preheat oven to 400degree, press 1/3 ofdough into bottom of a 10 " springform pan, bake 8 minutes, cool. Turn oven to 475 degrees in bowl mix cream cheese till smooth, slowly beat in 1 3/4 c sugar till smooth, beat in 3 tbsp flour and remaining ingredients except sour cream, at high speed for 5 minutes. Press rest of dough around sides of pan to within 1", do not bake dough, Pour cheese mix into pan bake 12 minutes, turn oven to 300 degrees bake 35 minutes, turn oven off leave in oven 30 minutes, remove, cool in pan, chill, spread sour cream over cooled cheese cake with cherries.

Sorry! Major mishap--anyway my sisters recipie---very easy---pick up a package of pork carnitas,(pork shoulder trimmins great buy too!) One package carnitas,one can cola, one16-18 0z carton real orange juice,one can evaporated milk,and one cup water. Salt and pepper to taste, bring to a boil, and then simmer until tender. You may have to add more water as it cooks because the pork needs to stay coverd.I know it sounds weird and it looks really horrible as it is cooking--but it turns out perfect every time and all you need to eat with it are some warm corn tortillas. It is good with potatoes and carrots too.

Just an update on my cola ham that I will be doing for christmas day instead of cola I will be using ginger beer exactly the same method except when the liquid gets low add some chopped stemed ginger and leave to reduce and you end up with a lovely sticky ginger glaze for the ham too.

Hey, Why Not Cola Spam!

Im not to sure that would work Mag hehehehe

Quote:

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Originally Posted by KMSRyana

Here's one of my favorites... it's fast, easy, and quite tasty. Sorry for the lack of conversion for those who need them...

Pollo Picata (Chicken Picata)

Ingredients:

4 boneless, skinless chicken breasts
4 tablespoons olive oil
2 large lemons
1/2 cup chopped onion
1 8oz jar of artichoke hearts
8-10 cloves of garlic, minced
1/2 cup white wine (I prefer a dry one with this recipe)
1/2 cup water
1/4 cup capers
3-4" deep skillet with cover

Cooking:

Pound chicken breasts flat to about 1/4" thick with a meat mallet or wood mallet, I like to put them in celophane (sp?) and pound them flat starting from the middle of the breast working out to the edges to avoid splitting. Brown the breasts in a skillet using 2 tablespoons of olive oil on medium high heat, about 3 minutes each side, remove breasts and set aside. Reduce heat to medium and put remaining 2 tablespoons olive oil in skillet, adding onion and garlic, stir and cook until onions are translucent. Squeeze in juice from one lemon and add artichoke hearts and stir until it returns to a sizzle. Add wine, water, and squeeze in the juice from the other lemon, bring to a low boil. Add chicken to the skillet and cover with capers. Reduce heat to medium low, cover and let simmer for 6-7 minutes. Remove chicken and serve by spooning the sauce over the chicken. Excellent with steamed spinach and linguine as side dishes.

---

WOW. I tried this and is it ever so good. Hmmmmmmmmmm.

This was so great, everyone loved it, what a treat, great flavors, I was getting sick of ordinary chicken, I eat a lot of it! Thanks!

Coca Cola is great on game too. But, speaking of game... If you haven't tried buffalo you don't know what you are missing. Add some Inglehoffer's stone ground mustard, caramelized onions and crumbled gorgonzola cheese to any buffalo product... and I don't mean the city... and you got good eats!

Quote:

---

Originally Posted by seradee

Sorry! major mishap--anyway my sisters recipie---very easy---pick up a package of pork carnitas,(pork shoulder trimmins great buy too!) One package carnitas,one can cola, one16-18 0z carton real orange juice,one can evaporated milk,and one cup water. Salt and pepper to taste, bring to a boil, and then simmer until tender. You may have to add more water as it cooks because the pork needs to stay coverd.I know it sounds weird and it looks really horrible as it is cooking--but it turns out perfect every time and all you need to eat with it are some warm corn tortillas. it is good with potatos and carrots too.

---

I love carnitas, but it's not carnitas to me unless you serve it with tomatillo sauce... it just makes it! It's a green salsa made with tomatillos, a little jalapeño, garlic, onion and cilantro puréed together and finished with fresh lime juice. Salt TT

Quote:

---

Originally Posted by ConfusedinSC

Coca Cola is great on game too. But, speaking of game...If you haven't tried buffalo you don't know what you are missing. add some Inglehoffer's stone ground mustard, caramelized onions and crumbled gorgonzola cheese to any buffalo product...and i don't mean the city...and you got good eats!

---

We have a water buffalo farm not far from us here in the uk its OK but I prefer a beef fillet

Hi Laura: Took your advise ;) Thanks.

Best ever ROASTED ONION SOUP WITH GRUY'ERE AND SWISS CHEESE.

3-4 leeks (cut in half, then 1" slices)
2 large red onion (thin slice)
2 large vidalia onion (thicker slice)
4 cloves garlic (thin slice)
2tbl. Olive oil
1/2tsp salt or to taste
1/4 tsp pepper or to taste
1 tsp dried thyme (or 1tbl fresh)
1.5 cups dry red wine
8 cups beef broth
Baguette bread
1/2 cup grated gruy'ere cheese
1/2 cup grated swiss cheese


Preheat oven to 450 F
In large roasting pan toss, leeks, onions, garlic, oil, thyme, and salt and pepper all together and roast in oven for 30 minutes (stir at 15 minutes).

Then add wine to deglaze pan and flavor onions... roast in oven an additional 15 minutes.

Then add all to stock pot on stove top and bring to med. High heat. Then simmer with loose cover for 30 minutes... stirring occasionally.

Transfer soup to heat safe bowls with handles, top with toasted baguette slices and gruy'ere and swiss cheese... Broil in oven and serve when cheese golden brown.

Hope you like... ;) Take care all! Mark

Mark thanks for posting it hunny bens eyes lit up last night when he read it guess what ill be making soon ;) xx

Let me know... ;)

Think this was a great idea... I will work through the recipes here myself, try some for sure... some looked really good.

I may even post one of my other favorites... shrimp in lobster sauce. It took me a long time to find a really good recipe, but found one, tweeked it and finally... restaurant quality lobster sauce... yummy!

Take care... Mark

Share away Mark share away I've fallen behind on a lot of stuff here sadly but that's what happens when you have a toddler and a new born hehehehe

Have I got a recipe for you.

I love my slow cooker, it makes life easier for me at dinner time.

Sausage and Potatoes

1 28oz. Can whole tomatoes in juice
1/2 teaspoon Italian Seasoning
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 1/4 lb. sweet or hot Italian sausage
2 medium size all purpose potatoes, scrubbed and cut into 1-inch pieces
1 large zucchini, halved lengthwise and cut into 1-inch moons
1 medium size onion, cut into wedges
2 tablespoons plain bread crumbs
3/4 Cup shredded pepper-jack cheese

Directions:
1. Add tomatoes and their juice to a 5 or 6 quart slow cooker. Break apart tomatoes with a spoon. Stir in Italian seasoning, garlic powder and pepper flakes.
2. Tuck sausages down into sauce. Add potatoes, zucchini and onion. Cover. Cook on high heat for 4 hours or on low heat for 8 hours.
3. Uncover pot and remove sausages. Slice into 1 inch thick coins, and return to mixture, stirring gently, along with the bread crumbs. Serve in bowls;sprinkle each with shredded cheese.

This is so yummy, it surprised me. I think you will really like it.

Gawd that's just made me feel really hungry and its only 10am here lol

Working all day and being single takes a lot of fun out of cooking... and leads to a drawer full of take out and delivery places.

Every once in a while I'll get in the mood for manicotti or french onion soup... mmm...

This is one of my favorite "cheats"... Tyson Foods: Product Center: Pork Roast Kit with Vegetables all you have to do is throw everything in the crockpot and leave for a few hours. Its divine! :)

Oh my HC that is so lazy have you tried buying the items separately and seeing if its cheeper??

LOL! Yes, its lazy... but I cook for myself... rather than buying one potato, one carrot, one onion, one... so on... its much easier to just buy that. :)

Believe me CBJ, I can make a six course meal... when I want to. Heck, I am even a Wilton method 1,2, and 3 level instructor and have made several professional wedding cakes. When its just me? Bring on the laziness! :)

Ah if its just yourself I can't say I blame you id get shot if I tried that now though lol

:) lol...

A couple of weeks ago it didn't matter if it was just me or not! I woke up on a Saturday morning absolutely CRAVING manicotti. So... I made an entire pan! It was great because it took care of lunches for the next week... and by golly, did it taste scrumptious!

I worked at a small, authentic Italian Bistro while I was in grad school and came out with many Italian "secret" recipes! :D

Yay I have a fair few my nan used to live next door to a real old italian mama I used to love going there to stay and helping her in the kitchen the women was forever cooking its certainly a region of great food absolutely stonking wine if you ask me ;)

Fish and vegetable rice,

Salmon (any kind) buy salmon which is pink and has an even color. I use the frozen ones. Do not thaw the fish if it is frozen.

One lime

Some olive oil

3 cups of rice

1 bouquet of dill

1 clove of garlic

2 table spoon salt

This dish takes about 45 minutes to one hour to prepare.

Set the oven temperature at 450 F

First start with the rice:
Fill a 4 liter pot with 3 liters of water and cover with the lid and bring it to boil (maximum heat).
While the water is on the stove to boil prepare the dills:

Wash the dills and drain the water a little bit. Then chop them together with the garlic clove in a food processor for about a minute or so, so that they are cut into tiny pieces (you can as well use a knife and cut them but they have to be very very small pieces).

Rinse the rice several times with lukewarm water and add it to boiling water together with 2 table spoon salt, and simmer (keep the lid off the pot) and stir now and then for about ten minutes or until the rice grains are tender (BUT be careful not too soft) it is a bit tricky, usually when the rice grains start jumping up and down in the boiling water and come on the surface of the water it is the right time to drain the rice into a colander. If it is too soft the grains will stick to each other. The time depends on the type of rice. For basmati rice it takes usually longer ( you can soak the rice for about 2 hours in salty water so that they grow longer and empty the soak water and rinse once before cooking). After you drain the rice, put the pot back on the stove and reduce the heat to a little bit lower than the medium ( if you imagine it as a clock put it on 8 o'clock position for electric stoves) grease the bottom of the pot with vegetable oil and add the rice and chopped dills, alternatively ( a layer of rice, then some chopped dills, a layer of rice, then chopped dills). Form the rice into a hill shape in the pot so that the rice does not touch the wall of the pot, then with a knife or end of a spoon make 5 wholes in the hill :) cover the pot lid with a clean kitchen cloth and put the lid on the pot and wait for 20 minutes, reduce the heat to minimum and wait 15 minutes. You can split a pita bread and put one layer of it in the bottom of the pot before adding the rice, it makes a crispy treat that is yummy. But be careful to reduce the heat after 20 minutes, other wise it will burn. After that, mix the rice gently with the dills and serve.

Salmon:

While you are waiting for the rice to cook, prepare the salmon.

Mix about 3 tablespoons of olive oil (depending on the amount of salmon you have) with lime juice. Wash the frozen or fresh fish with water and spread the oil mixture all over the fish pieces. Lay the fish in an oven tray or oven dish and place the dish in the preheated oven and wait for 30 minutes. It is better to place the dish in a larger oven tray and fill the lower tray with a cup of water. This water evaporates and avoids the fish from drying and you will have a juicy fish.

Try to put the fish in the oven 30 minutes before serving so that it is fresh and not dry.

Let me know if you have any questions.

I hope I have explained it well with my not perfect English :) It is my favorite dish.

Sorry by 'whole" I meant "hole' :)

Thanks for sharing that shaadow xx

Okay, I have an appetizer recipe to share. I have taken it to a couple of parties and not had any to bring home. Everyone has asked for the recipe, so they must be good. Right?

Anyway,

Stuffed Jalapeño Peppers.

24 Jalapeño Peppers sliced in half and seeded
1 lb. bulk sausage (I just hot italian sausage)
8 oz. block of cream cheese - bring to room temp.
1 or 2 cups of shredded cheese - bring to room temp.

Brown the sausage, drain. Mix sausage, cream cheese and shredded cheese. Stuff the peppers. Bake on a cookie sheet at 350 for 20 minutes. Serve.

I have used mozzarella cheese and the "fiesta" cheese blend. I like the fiesta blend better.
Also, if you have surgical or latex gloves available, I would use those to seed and cut the peppers.

Quote:

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Originally Posted by curlybenswife

Thanks for sharing that shaadow xx

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No problem :)

Hi, Here is another dish, it is a kind of stuffed chicken and it is kind of formal. You will need some ingredients that can be found in Iranian or arabian stores.

Ingredients:

1 whole chicken
5-7 prunes
Half a cup of dried berberis (or Zereshk*)(get it from an Iranian store)
1-2 onions
1 cup of walnut crumbs
2-3 tablespoonful pomegranate juice (again you can find it in an Iranian or arabian stores) some tumeric powder
Some salt

Stuffing:

Sort and wash the berberis (soak them in water, they will come up on the surface of water and after about 10 minutes collect them from the surface so that the sand and dirt remains at the bottom of the bowl. Then rinse with water a little bit more and let it drain)
Wash the prunes and set them aside. Slice the onions into thin slices (do not chop) and fry them in a pan with some vegetable oil. First at high heat and as soon as they lose some water reduce the heat to minimum and continue frying until they are golden and tender. Cool the fried onions and mix them with the berberis and walnut crumbs, 4-5 of the prunes and the pomegranate paste.

Chicken:

Wash the chicken ( do not remove the skin at all). Cover the inside and outside of the chicken with tumeric powder and salt (try to put some under the skin, but be careful not to break the skin) stuff the chicken with the stuffing and sew the chicken belly? :) rub some oil or butter on the chicken skin.

You can roast this chicken in the oven or cook it slowly with half a cup of water and some onions and prunes in a pot on the stove. I prefer cooking it for about half an hour in the pot and then transferring it to an oven dish and roasting it for half another or so in the oven at 350 F.
You should be careful not to over cook it. I usually serve this with rice. Prepare the rice as I previously explained but this time without the dills. Enjoy!

*Zereshk (زرشک) is the Persian name for the dried fruit of Berberis vulgaris, which are widely cultivated in Iran. Zereshk is widely used in cooking, imparting a tart flavor to chicken dishes.

[QUOTE=NowWhat]Okay, I have an appetizer recipe to share. I have taken it to a couple of parties and not had any to bring home. Everyone has asked for the recipe, so they must be good. Right?

Hi, thanks for sharing. Is it a very hot dish?