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Post by dom on Mar 8, 2012 14:33:57 GMT -5
Bobotie Ingredients For the filling 2 tbsp butter 1 largeonion, chopped 2 mediumcarrots, grated 2 cloves garlic, crushed 2 tsp fresh ginger, grated 1 tsp groundcoriander 1 tsp groundcumin 0.5 tsp turmeric 450 g minced lamb 25 g blanched flakedalmonds 50 g raisins orsultanas 1 heaped tsp choppedparsley 1 heaped tsp thyme, leaves only 1 heaped tsp choppedchives 1 bay leaf 1 tsp salt 1 tsp whitesugar 2 slices whitebread, soaked in 2 tbsp milk and 2 tbsp vinegar For the topping 3 eggs 250 ml milk 1 tsp turmeric . Method 1. Preheat the oven to 180C/gas 4. 2. For the filling: melt the butter in a wide, heavy-based pan over a low-medium heat and stir in the onion, carrots, garlic, ginger and the ground spices. Cover the pan and cook gently for 5 minutes, until the vegetables have softened. 3. Increase the heat to high and stir in the mince. Cook, stirring occasionally, for about 5 minutes, or until all the mince is browned. 4. Stir in the almonds, raisins, herbs, salt, sugar and the soaked bread, along with any excess milk and vinegar. 5. Season generously with freshly ground black pepper then tip the filling into a large ovenproof dish and set aside. 6. For the topping: whisk the eggs in a medium bowl, stir in the milk and turmeric and season with salt and freshly ground black pepper. 7. Pour the topping through a sieve over the meat in the dish. Put straight into the oven and bake for about 30-40 minutes, or until the topping is set and golden and the filling is bubbling hot. 8. Serve the bobotie straight from the dish.
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Post by tiptoedaisy on Mar 8, 2012 15:18:29 GMT -5
Hi IG, I think I may give the Gnocchi a try this weekend .. dad is still in the hospital but doing very very well, so I may stay home and give this recipe a try. I had an aunt who made them and they were awesome home made!!! Where's the gnocchi recipe? Did I miss it? Can't wait for the ravioli one. Lots of good eaten going on in here. Great recipes to try. I'm always looking for something new. Thanks
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kat
Mild Gabber
Boo!
Posts: 326
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Post by kat on Mar 8, 2012 16:26:50 GMT -5
Hi IG, I think I may give the Gnocchi a try this weekend .. dad is still in the hospital but doing very very well, so I may stay home and give this recipe a try. I had an aunt who made them and they were awesome home made!!! Where's the gnocchi recipe? Did I miss it? Can't wait for the ravioli one. Lots of good eaten going on in here. Great recipes to try. I'm always looking for something new. Thanks TTD.....gnocchi is # 22 above try them I am sure you will like. I haven't made yet, but looking forward to. I will get my ravioli recipe together to share.
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Post by janieshere on Mar 8, 2012 18:02:07 GMT -5
BAKED CHICKEN THIGHS
Ingredients 8 chicken thighs 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can milk 1 teaspoon dried parsley 1/2 teaspoon onion powder 1 cup dry bread crumbs 2 tablespoons melted butter 1 teaspoon cornstarch
Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl combine the soup, milk, parsley and onion powder. Mix well. Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, and place coated pieces in a lightly greased 9x13 inch baking dish. 3. Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is nicely browned and cooked through (juices run clear). 4. Meanwhile, place remaining soup mixture in a small saucepan over low heat. Stir in cornstarch to thicken, and cook over low heat until heated through. Use this as a sauce when chicken is done.
Can use chicken breast instead. Just reduce cooking time by 5-10 minutes; according to thickness.
This is NOT my recipe. It is a copied one, however it is tried and true and delish! ;D
I have many that I have made from this site and will post them!
Do add some salt and pepper to your chicken before cooking. Don't add to much because the soup already has some added.
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Post by janieshere on Mar 8, 2012 18:12:17 GMT -5
LIGHT AND FLUFFY SPINACH QUICHE
Ingredients 1/2 cup light mayonnaise 1/2 cup milk 4 eggs, lightly beaten 8 ounces shredded reduced-fat Cheddar cheese 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 1/4 cup chopped onion 1 (9 inch) unbaked pie shell
Directions 1. Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil. 2. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil. 3. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.
I use 6 eggs in this recipe.
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Post by janieshere on Mar 8, 2012 19:47:11 GMT -5
Pierogi Casserole
Ingredients 5 potatoes, peeled and cubed 1/2 cup milk 1/2 cup butter, melted 1/2 pound bacon, diced 1 onion, chopped 6 cloves garlic, minced 1/2 (16 ounce) package lasagna noodles 2 cups shredded Cheddar cheese salt and pepper to taste 1 (8 ounce) container sour cream 3 tablespoons chopped fresh chives
Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside. 3. Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked. 4. Cook the lasagna noodles according to package directions and cool under running water. 5. Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste. 6. Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.
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Post by dom on Mar 9, 2012 8:32:53 GMT -5
Raccoon Kabobs also known as "Ringtail Surprise" (Serves six) · 2 lbs, reasonably fresh raccoon, cut into one-inch cubes; · 1/2 cup homemade French dressing · 2 green peppers, cut into squares · 1 large onion, cut into one-inch pieces · 1/3 lb mushroom caps. Place raccoon cubes in a ceramic bowl and pour dressing over cubes. Let marinate two or more hours. Remove cubes, reserving marinade. Alternate raccoon cubes with pepper squares, onion pieces and mushroom caps on skewers. Brush all with reserved marinade and broil over hot coals until done to desired degree. Turn frequently and baste with marinade as needed. Delish.
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Post by lexxy703 on May 10, 2012 15:54:08 GMT -5
Janie I am so going to try your mushroom recipe. It sounds delish. If I am energetic I may get my lazy butt to the store & take it for Mothers Day.
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Post by dom on May 10, 2012 16:00:39 GMT -5
Pan-Braised Squirrels Serves 4 4 skinned and gutted squirrels (feet and tails removed) 8ml olive oil 300g dandelion leaves 300g young sow thistles 100g young dock leaves 150g hairy bittercress 150g nettle tops 3 medium-sized onions 100g wild chervil or parsley 80g dill A few lemon balm leaves Juice of one large orange Pine nuts Toasted sesame seeds A few dried apricots or raisins 1 tablespoon balsamic vinegar Half a teaspoon curry powder 1/4 tsp turmeric 1/8 tsp cinnamon 1 small chilli Salt and pepper Water Sweat the onions in the olive oil. Meanwhile, boil a pan of water and add the dock leaves, sow thistles and dandelion leaves. Blanch for 30 seconds to a minute (to remove excess bitterness from the leaves). Strain and discard the water. Add the blanched leaves, as well as the chopped dill, parsley, nettles, hairy bittercress and all the other ingredients to the meat pan. Also add about three cups of water. Simmer, covered, for about one hour in a saucepan, stirring occasionally to ensure that there is no sticking, and add a little more water if necessary. Again, serve with good rustic bread to soak up all the delicious juices. Delish..
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kat
Mild Gabber
Boo!
Posts: 326
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Post by kat on Aug 20, 2012 15:07:16 GMT -5
Pan-Braised Squirrels Hey Dom, I will have to tell my DH about this recipe....he keeps telling me he is going to cook us up some squirrel!! I just keep yelling at the critters to get out of my garden and off of my screen on my patio. He tells me the neighbors must think I am yelling at him...LOL
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Post by Miss Who on Jun 27, 2013 10:29:39 GMT -5
Hash Brown Potato Casserole Recipe
A very yummy recipe.
Ingredients
1 (2 lb) bags frozen hash browns, thawed 2 -3 green onions, chopped 1 small onion, chopped 2 cups grated cheddar cheese ( more to top after baking if desired) 3/4 cup grated parmesan cheese, divided 2 teaspoons garlic powder 1 teaspoon ground black pepper ( or to taste) 1 teaspoon seasoning salt 1/3 cup melted butter 3/4 cup sour cream 3/4 cup milk 1 (10 ounce) cans undiluted cream of mushroom soup
Directions
Set oven to 350°F.
Butter a 13x9-inch casserole dish.
In a large bowl stir together the undiluted soup, milk, sour cream, melted butter, seasoned salt, black pepper, garlic powder and 1/4 cup parmesan cheese; whisk or mix until well combined.
Mix in the cheddar cheese, onions and hash browns.
Spread into prepared baking dish.
Sprinkle with about 1/2 cup parmesan cheese.
Bake uncovered for 40 minutes or until hot and bubbly.
If desired sprinkle about 2 cups grated chedar cheese on top and return to oven for 3 minutes to melt the cheese.
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Post by Miss Who on Jun 30, 2013 13:27:33 GMT -5
Potato Bake Recipe A very yummy recipe. Ingredients salt and pepper 3 large potatoes, about 300g each, peeled and thinly sliced 2 cups low-fat cheese, grated 1 teaspoon rosemary, finely chopped 1 garlic clove, crushed 2 1/3 cups skim milk 1/4 cup plain flour 60g butter or 60g margarine
Preheat the oven to 180 degrees Celsius Grease a 6cm deep 24cm square baking dish.
Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly for 2 minutes or until bubbly. Remove from the heat.
Slowly add the milk, stirring constantly until well combined. Return to the heat. Add the rosemary and the garlic, and cook, stirring, until the sauce comes to the boil.
Add 1 1/2 cups of the cheese and stir in to combine.
Arrange 1/3 of the potatoes over the base of the baking dish, so that they overlap slightly. Season with salt and pepper. Spoon 1/3 of the sauce over the potatoes. Repeat twice more, then sprinkle with the remaining cheese.
Bake in the oven for approx 1 hour, or until the potatoes are tender and the top is golden. if the top begins to brown too much, cover with foil.
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Post by Miss Who on Jul 14, 2013 12:06:07 GMT -5
NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!! Gluten Free, Low Carb, Diabetic Friendly!!!!!! For when you absolutely want pizza but not all the carbs!!!!!!!
Crust 1 (8 oz) package of full fat cream cheese, room temperature 2 eggs 1/4 tsp ground black pepper 1 tsp garlic powder 1/4 cup grated parmesan cheese
Topping 1/2 cup pizza sauce 1 1/2 cups shredded mozzarella cheese toppings - pepperoni, ham, sausage, mushrooms, peppers Garlic powder
Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
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Post by janieshere on Jul 15, 2013 17:10:10 GMT -5
Can't wait to try the pizza recipe, who! Thanks!
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Post by Forever Sunshine on Jul 15, 2013 17:19:12 GMT -5
Oh that does sound good! Thanks Miss Who!
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Post by Miss Who on Aug 28, 2013 9:20:44 GMT -5
Jamaican corn & sweet potato soup
Ingredients 2 tbsp vegetable oil 1 large onion, roughly chopped 3 cloves garlic, roughly chopped 1 Scotch Bonnet chilli 125g yellow split peas, rinsed and drained 2 tsp chopped thyme, plus extra to sprinkle 800ml vegetable stock 2 sweetcorn cobs (or 260g kernel weight) you could use 250g frozen sweetcorn instead of fresh. 160ml can coconut cream 400g sweet potato, scrubbed and cut into 1cm dice 2 tsp Jerk Paste
Method 1. Heat the oil in a large saucepan and gently fry the onion for 5 minutes to soften. Add the garlic and fry for 2 minutes. Make a slit in the chilli and add to the pan with the split peas, thyme and stock. Bring to a simmer, cover and cook very gently for 35 minutes or until the peas are very tender (you should be able to mash them against the side of the pan).
2. Lift out the chilli and discard. Blend the soup using a stick blender or in a food processor until smooth.
3. Cut the kernels away from the corn cobs by holding the cobs upright on a board and slicing them away. Reserve 2 tbsp of the coconut cream and add the rest to the pan with the corn, sweet potato and jerk paste. Cook gently, covered with a lid, for a further 15-20 minutes until the sweet potato is tender. Lightly mash the potato with a potato masher to break it up.
4. Ladle into bowls, drizzle with the reserved coconut and serve scattered with extra thyme.
This hot, spicy soup is substantial enough for a main course, served with warmed bread.
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Post by Deleted on Mar 10, 2014 8:10:38 GMT -5
Chicken Breasts Gourmet
4-5 boneless, skinless chicken breasts 1 cup sour cream 1 (10 3/4 oz) can Golden Mushroom soup 1/2 cup white wine extra mushrooms, if desired
Pre-heat oven to 350 degrees. Place chicken breasts in 9x13" pan. Mix remaining ingredients and pour over chicken and bake for 1 1/2 hours. Serve with wild rice and a vegetable.
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Post by Deleted on Mar 10, 2014 8:23:09 GMT -5
^The chicken would be good over lightly buttered noodles too. I prefer fresh mushrooms to canned.
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Post by Deleted on Apr 5, 2014 21:43:40 GMT -5
Hi mox!
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Post by Deleted on Apr 6, 2014 19:26:09 GMT -5
Hi Fuzz! How are you? Come over to Oz and visit with us sometime!
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