HERE IS KELE'S COLLECTION (moved from the other thread!!!)
UPDATE!
I'm creating a new database to house my recipes. Should make it easier to find things and navigate between them. I'll be seperating the vegetarian, vegan, and raw vegan options as well, which should help everyone with different dietary needs. It's currently in a very infantile stage, but check it out and tell me what you think! I will probably keep it plain text, except maybe adding pictures of some of the completed recipes when I have them, so you can see what you're making. So far the only recipes added there are in the raw vegan section, but I will be working to move the list below there as well. ^_^
As some of you know, I’ve been a vegetarian for just about 11 years now, and I have quite a collection of veggie recipes. I've decided to start compiling my entire collection, which is probably going to be a ridiculous task, but lets face it: I’m an admin here, and I have too much time on my hands.
This is just a beginning, with possibly hundreds more to come. Since I can't use the page jump links here, all links below will link to a ridiculously long list of recipes hosted on my own website (will open in a new window).
Links are alphabetized, recipes are not.
a.k.a clicking a link will take you to the recipe you wish to see, but scrolling down will show the recipes in the order I add them, instead of alphabetical order.
Also, I'll try to post the nutritional info where I know it, but some recipes may not have it.
2 red peppers
2 carrots
1 rib of celery
Dried oregano, thyme, parsley (or a combination similar)
Equal parts couscous+liquid (can be broth, water, juice)
A tablespoon of canola oil
Roughly chop all vegetation (I peel the outside of the celery to get rid of the really stringy bits). Mix in a bowl with your preferred seasonings.
Heat a skillet to medium heat, and sautée the veggies in the oil for three to four minutes. Crank the heat to high and pour in the liquid (I use water + dry boullion). Wait for a boil and sprinkle in the couscous. Jiggle the pan a little to dispearse pasta over the liquid, slap on a lid and take off the heat. Let sit long enough to run to VF and write a recipe in the cookbook/ eight minutes.
Note: I like my couscous to be firm, so you might want to add a little more liquid if you are not so inclined.
Edited by: Ravenndark
at February 05, 2007, 06:37pm
Here is a couple of Kale or Collard Green recipies. You can use either green.
*Take a leaf of kale and fill it with avacado and some pitted dates. It does taste pretty good and your friends will think you are strange for eating kale, especially kale done up that way.
**The 2nd recipe goes like this. Chop up an onion and add it to a pot that is heated with a couple tablespoons of vegetable oil. Heat that up for about 4 or 5 minutes and then add the chopped Kale. At this point I add a dash of salt and pepper, along with some chili powder. Let that go with the lid on for a couple of minutes and then add about 1/8 cup of vinegar "I prefer the apple cider kind" and a 1/4-1/2 cup of water. Put the lid back on and turn down the heat. Let this cook for a little while. In about 5 more minutes you'll have some really good tasting kale. Enjoy! I usually do the same with collards, but kale is just as good. Add some baked beans and some corn bread and you're set!
500 grams of green papaya flesh, julienne
7 small green chillies
8 cloves of garlic, peeled and roughly chopped
100 grams of green beans, t&t'ed then inched
80 grams of unsalted roasted peanuts
25 grams of small dried shrimp
12 cherry tomatoes, quartered
100 ml of lime or lemon juice (preferably lime)
2 tablespoons of palm sugar
2 tablespoons of fish sauce
Lightly pound a little of the papaya with the chilli and garlic in a mortar and pestle.
Transfer to a bowl and stir in the beans, peanuts, shrimp, tomatoes and the remaining papaya.
Mix well, then stir in the lime juice, sugar and fish sauce.
Serve immediately so the papaya maintains it's texture.
If you let it stand for too long, the papaya will turn to mush, and it'll be like eating slime. Yes, slime.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Vegetarian Dishes
Steam assorted veggies and serve with water sauce. Kidding! I'm kidding!
Classic Indian
Imam Bayildi with Indian Spiced Yoghurt serves 6
Imam Bayildi
3 medium eggplants, cut into 1cm cubes
1 and a half teaspoons of salt
75 ml of olive oil
3 large onions, peeled and diced finely
6 large plum tomatoes, peeled, seeded and diced
1 large clove of garlic, peeled and crushed
3 tablespoons of currants
Pinch of ground cloves
Pinch of cayenne pepper
1 teaspoon of ground cinnamon
1 teaspoon of allspice
1 teaspoon of ground cumin
2 tablespoons of chopped mint
2 tablespoons of chopped coriander
Salt and fresh ground pepper to taste
Indian Spiced Yoghurt
150 ml natural plain yoghurt
Ground cumin to taste
Ground coriander to taste
To make Imam Bayildi:
Toss the eggplant cubes in the salt, place in a colander and allow to drain for 40 minutes.
Turn out onto paper towels and gently squeeze out the excess liquid.
Heat half the oil in a frying pan and caramelize the onion.
Add the tomatoes, garlic, currants and all of the spices and cook over a low heat for 10 minutes.
Heat the remaining oil in a frying pan until very hot.
Add eggplant cubes and stir constantly until they are a deep brown.
Mix the eggplant into the onion and tomato mixture.
Allow to cool, then add the herbs and salt and pepper to taste.
To make Indian Spiced Yoghurt:
Combine the yoghurt and spices together and allow flavours to infuse for at least 30 minutes before use.
Serve the Imam Bayildi at room temperature in a bowl and spoon yoghurt over the top.
8 large, ripe tomatoes, chopped
Half a tablespoon of chopped mint leaves
1 large onion, peeled and diced
1 large green capsicum (pepper, bell pepper), seeds and membranes removed, diced
1 teaspoon of sugar
Salt and pepper to taste
Self-raising flour (as required)
Olive oil for frying
To Serve:
Fresh mint leaves
Freshly ground black pepper
Place all the ingredients except the flour and olive oil in a bowl and combine until well mixed.
Gradually add sufficient flour to form a thick but still moist mixture.
Pour the olive oil into a frying pan to a depth of 2 cm.
Heat the oil and, when hot, drop spoonfuls of the tomato mixture into the oil and fry on both sides until golden brown.
To Serve: Place a little chopped fresh mint on top and grind over some pepper and serve.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Modern Middle European
Chickpeas and Flageolet Beans with Rosemary serves 8
Virgin olive oil
4 cloves of garlic, chopped finely
Leaves from one large sprig of rosemary, chopped finely
2 x 440 gram tins of chickpeas, strained, rinsed and drained
2 x 440 gram tins of flageolet beans, strained, rinsed and drained
Sea salt and freshly ground black pepper to taste
Put a little olive oil in the base of a saucepan and cook the garlic and rosemary over a low heatuntil aromatic.
Add the chickpeas and flageolet beans and cook over a medium heat until cooked through.
Add salt and pepper to taste.
Transfer to a serving bowl and pour over a little more olive oil to serve,
-mussels
-sake (japanese ricewine)
-shoyu(soysauce)
-nori (that blackish shiny seaweed you use to roll sushi in, you should always slightly toast it before use by moving it over an open flame for a few seconds cos it brings out the oceanflavor)
-monkfish (aka anglerfish, lotte or seadevil; that ugly fish with the big head full of teeth and a lil light dangling over its head from 'finding nemo'.. ugly motherfukker but damn good eatin!)
-garlic
-udon noodles (them long thick white japanese noodles, they are my favorites!)
-mushrooms
-cucumber
-dill pickles
-celery
-spring onions
-pickled slices of ginger (like the ones you get with sushi)
-toasted sesameseeds (fry a whole bunch of em on low fire for a while in a skillet without grease while constantly shaking to prevent burning, always good to have a supply of these around as they taste and smell so much better than regular sesame)
cook the mussels in a pot with some water, sake, shoyu and shredded toasted nori
in the meantime lightly fry your monkfish fillets in a skillet together with some finely chopped garlic and again, some sake, shredded nori and shoyu (the universal seasonings!)
when almost cooked, remove the mussels from the broth, let them cool off and remove them from the shells (you might wanna leave a few in the shell or in a halfshell for decorative garnishing)
and replace with your udon noodles into the broth, cook them till theyre done, add sake, water and shoyu if needed
in the meantime cut up some mushrooms, cucumber, dill pickles and celery into thin slices, chop a bunch of spring onions (leave some fingerlength green stalks for decorative garnishing)
dont forget to remove your monkfish from the heat when almost done, dont let it burn or get overcooked! cut it up into bitesize pieces
when the noodles are done, remove them from the broth and place them in pretty serving bowls
throw the mushrooms(leave a few slices raw for garnishing), celery and 1/3 of the spring onion into the broth and let boil for a couple minutes, then throw in the mussels, the fish and 1/3 of the spring onions, let boil for just another minute or two
spoon the soup over the noodles in the bowls so that the noodles are covered with broth and have the veggie- and fishchunks and the mussels on top
sprinkle with toasted sesameseeds, shredded nori and the rest of the spring onions
garnish decoratively with the cucumber and spring onion stalks and serve with pickled slices of ginger (like the ones you get with sushi), the dill pickles and some shoyu (or you could try ponzu sauce, that works really well too: 50/50 soysauce and citrusjuice -lime, lemon, whatever) for dipping in seperate bowls
serve with tiny cups of hot sake, snatch yer hashi (chopsticks) in hand and dig in!
if you enjoy your meal, do not forget to give your compliments to the cook (even if it is yourself)
if you do not enjoy this meal, go see a shrink
bon appetit! :-)
TIP: monkfish is perfect to make soup with not only because of its delicious flavor, but also because it has boneless and very firm meat that does not lose its consistency or fall apart when being boiled :-)
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"the maidens chained and whipped within a dreary dungeon
and lo! 'twixt the wizen roses a mossy grave!"
--theatre of tragedy/black as the devil painteth--
2 cups of rice
Water (do not add salt)
1/2 cup of salsa (mild recommended)
Pour rice in bowl, pour in water till at least an inch of water covers the rice, place in microwave, cover, microwave until water is completely boiled away (no more than 15 minutes). Remove from the oven, let cool, stir in salsa, mixing thoroughly; microwave another 3 minutes.
Let cool until edible.
Enjoy.
Then they realized they had been murdered. They looked everywhere,but they never found themselves again. They never did? No. Never.
This is the best recepie I got, to the best food I know; Pancakes. I found it on one of my favorite-websites, and here is my translation.
3 eggs
2½ dl flour
6 dl milk
Make it spacey with baking powder if you want a fluffy thing, make it spacey with melted butter if you love melted butter in mixtures.
Yes, take a nice frying pan and let it be fucking warm.
During that you can mix up these crazt ingredients with a whisk or something just as valuable.
They say that you should start with the half of the milk, mix, and then pour in the other half. I don't know why - but it's culture.
Throw in a little piece of butter in the frying pan and pour
in some mixture. Frie-turn the kake-frie-lift off the cake and repeat untill the mixture ends. If the mixture never ends you shall forever frie.
Roast ginger, cardomon, fenugreek, cinnamon and allspice for 5 minutes.
Add rest of spices and roast for an additional 10 - 15 minutes.
Grind in spice grinder.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cajun Spice
2 cups paprika
1/2 cup salt
1/4 cup white pepper
1/4 cup black pepper
1/4 cup cayenne pepper
1/2 cup fennel seed
1/2 cup fresh thyme
1/4 cup fresh oregano
1/4 cup fresh parsley
1/4 cup cloves
1/2 cup butter
Roast for 20 minutes at 180C.
Stir three times.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chilli Jam
1 1/3 kg large red capsicum
300g red chilli flakes
8 large brown onions
15 cloves garlic
1 lt vegetable oil
300ml tamarind water
125g palm sugar
Chop the chilli, onion and garlic.
Process to a paste with oil.
Cook slowly until dark red – up to 12 hours.
Add tamarind and palm sugar.
Cook for 2 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Native Australian Dukka
1.3kg roasted and ground macadamia nuts
50g sesame seeds
50g finely ground bush tomatoes
250g shredded coconut
2 teaspoons ground lemon myrtle
1 teaspoon native pepper leaf
25g roasted and ground wattle seed
200g fine breadcrumbs
50g poppy seeds (optional)
Sea salt to taste
Place macadamia nuts and coconut on a baking tray, toast in a medium oven until golden bbrown.
Blitz in a processor until fine.
Add other ingredients and salt to taste.
Mixture should resemble coarse breadcrumbs.
Serve with a small bowl of good quality virgin olive oil or a cold pressed macadamia nut oil and fresh baked bread (e.g. damper).
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Eggplant Chutney
750g peeled and cubed eggplant
1 teaspoon ginger
1 teaspoon garlic
3/4 cup vinegar
6 chillis
1 cup oil
1 teaspoon fenugreek
1 teaspoon mustard seed
1 teaspoon cumin seed
1 teaspoon tumeric
2 tablespoons sugar
3 teaspoons salt
Blitz the ginger, garlic, vinegar and chillies.
Roast the oil, fenugreek, mustard seed, cumin seed and tumeric.
Mix in the spice blend with the blitzed ingredients.
Drain the eggplant and add.
Simmer until tender.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Harissa
10 roasted and peeled red capsicum
100g fresh coriander
3/4 cup roasted cumin seed
2 seeded red chillis
250ml olive oil
Process all ingredients in food processor.
Slowly add oil.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Lilli Pilli Chilli Relish
1 cup water
10 peeled, cored and roughly chopped Granny Smith apples
300g frozen riberry
2 peeled and pipped lemons
2 cups sugar
3 chillis
1 cup vegetable oil
1 cup maple syrup
Salt and pepper to taste
Place apples, chilli, sugar, water and lemons into a pot and simmer for ½ an hour or a relish consistency develops.
Place into a food processor and blend.
Add oil and maple syrup and allow to cool.
*This mix may need straining depending on size and texture of riberry seeds
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pesto
800g basil
200g spinach
500g pine nuts
3 tablespoons garlic
1 lt olive oil
1 cup grated parmesan cheese
Salt to taste
Blitz all ingredients except parmesan and salt.
Fold in parmesan.
Salt to taste.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chang Mai (Thai Northern Chilli Relish)
4 roasted and skinned red capsicum
2 roasted and skinned spanish onions
6 roasted and peeled garlic cloves
10 roasted small tomatoes
2 teaspoons salt
2 teaspoons white sugar
6 teaspoons Nam Pla (Thai fish sauce)
1 - 2 seeded chillis
Blitz all ingredients.
Stir in fish sauce.
Blah, I can't be arsed typing any more out at the moment.
the ultimate chilli con carne =P (very hot so be warned)
Serves 4
Ingredients:
500g beef mince
1 beef stock cube
1 teaspoon chopped chilli
1 onion
1 sachet (40g) of chili con carne mix
(if you cant find such a thing you can do it manually using 6g chilli powder, 6g cumin, 6g paprika, 6g white onion powder, 6g cayenne pepper, 6g wheat flour, 2g cocoa powder, 2g garlic powder)
6 teaspoons hot chilli powder
110ml extra hot piri piri sauce
1 tin of kidney beans
1 tin of canned tomatoes
2 cups of AMERICAN long grain rice
Fry the chopped onion in the teaspoon of chopped chilli (hold your breath and cover your eyes)
Add the beef whole and fry on a medium heat, along with eth beef stock cube until the beef is nice and brown (it should still be in one piece)
Once cooked through, very roughly break the mince down into about 20 large chunks (makes for much better flavour than bitty mince)
Add the chilli con carne mix. Don't be scared when it gets dry, as it will get very dry. Turn the heat to low, and allow a good 8-10 minutes for the beef to absorb flavour from the spice.
Drain and add the kidney beans, and add the canned tomatoes along with their sauce. Also add the piri piri sauce, and the 6 teaspoon of chilli powder. Top it up with around 3/4 of a pint of water, stir and leave to fester for about 20 minutes.
During this time boil the rice.
Serve together. Works equally well with wraps, or cheesey nacho's as opposed to rice.
This is a hot, but very rich and aromatic meal and shouldnt be eaten by the faint of heart.
somewhat low fat nachos
You need:
1.Baked Doritos chipa
2.Tostitos cheese sauce
3 lowfat mexican canned beans
4. skinless boneless marinated chicken( as much as you want)
You then:
Heat up cheese in a bowl in microwave (1 or 2 min)
heat beans in sauce pan (time varies)
cook chicken in pan with pam spray
mix cheese sauce with chicken
top with beans
and use baked chips
enjoy
Simply spread your bread with marg and the minced garlick sprinkle with parsley. Toast under a grill until both sides are brown.
Serving suggestion = Chop into strips and eat with soup?
--
Unnamed
Ing:
Tomatoe.
Onion.
Minced Garlic.
Salt and Pepper.
Parsly.
Olive Oil.
Cherizo Sausage / or Ham. [Or neither for veggo's or vegans.]
Dice Tomatoe and onion. Poor olive oil into heated fry pan. Add minced garlic and spread across fry pan. Add tomatoe and onion (and choice of meat.) cook until browning. Sprinkle Salt, Pepper and Parsly over the top.
CAKES
1 1/2 Cup of all purpose flour
1/2 Cup of Sugar
1 1/2 Tsp baking powder
1/4 Tsp ground nutmeg
1/8 Tsp salt
1 egg
1/2 Cup of Milk
1/3 Cup melted butter/margarine
Preheat oven to 350F. Grease or line 12 muffin cups.
Stir together flour, sugar, baking powder, nutmeg and salt.
In another bowl, combine beaten egg, milk and butter/margarine; add to flour mixture
stirring until just moistened.
Fill muffin cups until 2/3 full, bake in oven for 20 - 25 minutes or until golden.
TOPPING
3 Tbsp melted butter/margarine
1/4 Cup of sugar
1/2 Tsp ground Cinnamon
While muffins are in oven, mix together the sugar and the cinnamon. Melt butter in a separate bowl.
Remove muffins from pan and dip tops into melted butter, or use BBQ-brush to brush melted butter onto tops. Dip butter-coated tops into the cinnamon mixture. (Serve warm!)
Alright, when I say garlic, I mean with loads and loads of garlic, but it's gooooood!
About 5 toes of garlic
Mayonaise
Cayenne Pepper
Olive Oil
Lemon juice
First, you chop up the garlic, into really tiny pieces, best is to squeeze it out. Then you add the mayonaise (to taste), Cayenne Pepper, Olive Oil and Lemon Juice and stir.
It's not really accurate, but it's really good!
No, there is not a thin line between love and hate. There is, in fact, a Great Wall of China with armed sentries posted every twenty feet between love and hate.
I shall call him squishy, and he shall be mine, and he shall be my squishy!
1/2 carrier bag full of young nettles, tops or young leaves
50g butter
1 large or 2 medium onions, finely sliced
1 large carrot, chopped (optional)
2 celery sticks, chopped (optional)
1 large garlic clove, crushed (optional)
1 litre good chicken, fish or vegetable stock
3 tablespoons cooked rice or 3 rice cakes
2 tablespoons thick cream or crème fraîche
salt and freshly ground black pepper
To garnish:
a small bunch of chives, chopped
a few sprigs of wild chervil or parsley, chopped
Pick over the nettles and wash them thoroughly. Discard only the tougher stalks, as the soup will be liquidised.
Melt the butter in a large pan and sweat the onion, plus the carrot, celery and garlic if using, until soft but not brown. Add the stock and pile in the nettles. Bring to the boil and simmer for 5–10 minutes, until the nettles are tender. Season with salt and pepper.
Purée the soup in a liquidiser with the cooked rice or rice cakes (you will probably have to do this in 2 batches). Return to a clean pan, stir in the cream and reheat but do not let it boil. Check the seasoning and searve.
you can try adding bits a pieces to it if you wish.
wild food i find is the best food.
slice up a mango, stick it in the blender and add a lil squeeze of lime juice then add ginger beer. give it a wee whiz and add ice.
mmm refreshing
(innocent smoothies recipe book!)
If no-one listens to your cries, then sorrow gets the better of you!
If you punch sorrow in the face, then you'll see who's the bully!
sorrow is a bully, don't let it win.
i wanna put here my favourite of all recipes i know
its polish meal, called : PIEROGI RUSKIE
i simply love it
ok heres the recipe:
350 g all purpose flour
125 ml luke warm water
1 egg
a pinch of salt
600 g peeled baking potatoes
250 g twarog or farmer's cheese or well drained cottage cheese
1 small white onion
1 tablespoon butter
1/2 teaspoon coarsely ground pepper
salt to taste
Boil the cleaned, peeled baking potatoes in lightly salted water.
Drain them, let them cool completely, then mash them using a fork.
Finely dice the onion and saute it until golden. Crumble the cheese
and combine it with the potatoes and onions. Season with salt and
pepper. There should be small lumps of cheese and potatoes in the
stuffing.
Dump the flour onto a clean surface and make a small indentation
in middle. Crack the egg into the indentation. Add the salt and
a little bit of the lukewarm water. Knead until smooth, adding
water and flour as necessary. This dough should be much like dough
for pasta.
Put a large, wide pot of salted water on the stove to boil. Divide
the dough into parts. Keep what is not being used covered. Roll
out the dough until it is thin. Using a glass or biscuit cutter,
cut out circles. Place about half a tablespoon of filling on one
side of each circle. Fold the dough over the filling (you get a
half circle) and seal. Make sure none of the filling gets on the
edge since that will make the thing come open when it boils. In
tours, throw the pierogi into the boiling salt water, stir, and
cover. When they float to the top, uncover the pot, lower the flame,
and let them boil another two to three minutes. Remove them with
a slotted spoon, and coat with a little clarified butter to keep
them from sticking together. Serve topped with melted butter or
rendered fat with bacon and with sour cream on the side.
A few hints to ensure success:
The dough should be fairly soft and rolled out quite thin. (I think
around 2 mm).
Guard against drying of the dough and the uncooked pierogi - keep
them covered!
The potatoes should be neither new nor wilted.
The cheese should be neither too fatty, nor too sour. The Poles
use something they call "twarog". This is essentially pressed curds.
The closest thing I have seen in the States is "Farmer's Cheese",
but well drained cottage cheese will work also.
It is best to boil the potatoes the day before making the pierogi,
so they have a chance to dry out a little.
The cheese and potatoes should be smashed with a fork (pastry cutter
works well too), not ground! The lumps will provide a more authentic
taste.
The onions should not be too brown, but only "golden". (I disagree
with this totally. I prefer it when the onions are well browned.
But I suppose that there is no strict rule here, as in most peasant
food)
The pierogi should be stuffed to the point that it seems that they
won't close - they will. They should look plump and overstuffed.
Make sure you close the dough pockets carefully to make sure they
don't come open while cooking.
After being removed from the water in which they are boiled, they
should be coated in clarified butter, to prevent sticking.
If you have any left over, they can be reboiled for a few minutes
to warm them up, or as is traditional, fry them with a little bacon
fat or butter until they brown a little.
every1 have their own way to make it....but the best pierogi for me - my grandma's yummyummyyyyy
polish ppl are the best in this meal i think ^_^ ^_^
Edited by: XBlacK_TearSX
at November 02, 2007, 03:39pm
Because it's the festive season, here's H.F. Whittingstall's (innuendo filled) 10 bird roast. Celebrate our saviour's birth with a veritable carnival of killing.
Serves 12.
Birds:
10-12kg whole turkey,
6-7kg whole goose,
8 - 10 of any or all of the following: Farmed duck, Mallard, Guinea fowl, Chicken, Pheasant, Partridge, Pigeon and Woodcock.
Stuffing ingredients:
1kg of fatty pork ground to sausage meat,
250g streaky bacon,
200g chopped and cooked chestnuts,
200g chopped and raw apples(cox),
100g breadcrumbs,
Sage,
Mace,
S & P,
100ml red wine,
Brandy,
Port,
Butchers string and a darning needle.
Boning the turkey
Best ask your butcher to do this. You should end up with a big empty bag of a bird, albeit with legs breasts and wings still attached.
Preparing the other birds
Slice the breasts of all the other birds as close to the breast bone as possible. Peel off the skin then put all the meat to one side. With a good sharp knife get as much worthwhile meat from the legs, wings and the rest of the carcass, ditching any of the sinews. Coarsely chop it and put in a separate pile from the breasts. Place what's left in a large roasting tin and roast in a hot oven for 15 minutes for the gravy.
Making a force-meat stuffing
Mix the pork, finely chopped bacon, chopped meat from other birds, breadcrumbs, chestnuts and apples. Add a slosh of brandy, port, red wine and season with salt, pepper, sage and a pinch of mace.
Rebuilding the bird
Lay out the turkey with the inside facing up. Press a good layer of stuffing around the inside of the bird. Place the goose breasts roughly in the middle and cover with stuffing. There's no set pattern for arranging the other breasts... just feel your way.
When the bird is fairly well stuffed, bring the two cut sides together over the stuffing. Sew the edges together with an overlapping stitch. It should be fairly tight but not bursting. More breasts and stuffing may be required. Once stitched place it on its roasting tin, face down, and mould it into a nice round shape with the legs and wings symmetrical.
Cooking the bird
The biggest battle is to prevent the turkey drying out. Smear the skin with soft butter or goose fat then cover the breast with streaky bacon and wrap a single layer of giant tin foil over it. Put in a preheated oven at 200C for an hour then turn the temperature down to 150C and cook for another 4 - 6 hours. The best way to test when it's properly cooked is to stick a meat probe into the very centre. When it reads 70C then it's cooked.
Baste regularly and remove the foil for the last hour to brown and crisp the skin. Transfer the bird to your carving tray and leave for at least 20 minutes. Removing the legs makes it boneless bringing easier carving but don't slice too thinly.
Making the gravy
Place all the roasted carcasses in a large pot with plenty of stock, vegetables and herbs. Ideally carrots, onions celery, parsley stalks and bay leaves. cover with water, bring to boil and simmer gently for three hours. Strain through a colander then through a cloth of muslin. Return to the pan, add a bottle of red wine and reduce to an intense syrupy sauce by boiling hard. Season with salt to taste.
Do NOT attempt unless you have a lot of mouths to feed or you want enough sandwich filling to last you till April.
~"It is said Percy, that civilised man seeks out wise and intelligent company so that he may rise above the savage and closer to god.
But personally I like to start the day with a total dickhead to remind me I'm best" ~
Okay this is for those who like a lot of meat, those of you who are vegan -- ignore this one. Since Superbowl is coming up this is great for your superbowl or NBA gatherings.
BEER BURGERS
4 frozen beef patties
6 pack of beer
4 Italian Burger rolls
Killians Red Mustard
Vienna Beef Neon Green Hot Dog Relish
Ketchup or pizza sauce
A few slices Cheese
heat frying pan or electric grill. Either soak the patties in the two cans of beer, drink the other four cans in the six pack. Then toss the pattie on the frying pan and pour the beer. While those puppies are frying or grilling, toss the buns in the toaster. The Burgers are done when the beer is boiling. This will also drain the fat from the burgers.
    IF you want to do the broil method -- put beer at the bottom of the broiler pan and put the broiler top over it. Let broil for 8 minutes or until you got your burgers to how you like them. Then put the Killian's Red Beer Mustard on the bun, then your burger, cheese then the ketchup and neon green relish (or even pizza sauce and the cheese for pizza.) Put the burger with the cheese and bottom half of the toasted bun in the microwave for 20 seconds to melt up the cheese then put the top of the buns on there.
    Serve with Beer, Cola, Pizza, Chili without beans, Chunky Soup, Pasta, Chili Dogs, and Buffalo Wings. Turn on the hockey, football and basketball game then you're good to go. Something to keep in mind for those who watch the biggest event in the United States in middle if January and February.
Edited by: LAKEFOSSIL
at December 28, 2007, 07:59am
2 pieces of Cornbread
3 cherry tomatoes
2 slices of cheese
2 pieces of bacon (or ham)
----------------------------
butter mixed with some herbs (don't know the english names)
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smear the butter on both 1side of the pieces of Cornbread,
place the other ingredients between in the following order:
-cheese
-bacon
-cherry tomatoes
-bacon
-cheese
place this sandwich underneath anything that'll warm it up and will keep it from falling apart for just enough time for the cheese to melt. and voila!
2 cups of yoghurt
2 cherries
3 strawberries
a tablespoon of fruitsyrup
2 big scoops of vanilla ice cream
and maybe some chocolate sprinkles (about a tablespoon will do)
well I geuss you get the picture
mix the yoghurt and ice-cream, then pour in the syrup stir a bit,stir the sprinkles trough.
cut up the strawberies and mix them trough aswell.
then the cherries and it's done.
now this will probably end up to be a totally normal recipe for a milkshake I geuss.. but then again, what's wrong with that?
just try it out with the sandwich recipe I posted earlier
1. Take out crescent rolls and cut into small triangles.
2. Dice, chop pepperoni into small pieces and coat with cream cheese.
3. Take spoonful of mixture and inclose with dough.
4. Bake according to directions on dinner rolls.
Nothing special, but a really yummy soup that's great in the winter.
Ingredients:
2 large red peppers
1 potato
1 onion
A decent-sized blob of butter
1 garlic clove, crushed
2 Knorr chicken stock, mixed with 2 pints of water.
2 cans of tinned chopped tomatoes.
1) Cut up the red peppers and the onions and fry them together in butter with the garlic for about 5-10 minutes.
2) Peel the potato, cut it up into small bits and add it to the mix.
3) Add in the 2 pints of chicken stock, and leave to simmer for about 10mins.
4) Add the chopped tomatoes.
5) Leave to boil for about 20-30mins.
6) Once all the veg is soft, put it through a blender. Add salt and pepper to taste.
7) Serve with crusty bread.
If you feel like it, you can also add one or two green finger chillis to give it a bit of a kick.
It's really easy to make though, and nice and filling.
1 ½ Pks. Philadelphia Cream Cheese (12 oz.)
1 lb. Pks. Jimmy Dean Mild Sausage
1 Sm. Onion
1 Sm. Green Pepper
1 16 Oz. Jar Picante (Pace) Sauce
1 8 Oz. 3 Variety Shredded Cheese
1 Lg. Bag of Corn Chips for Dipping
In a 9x13 in. pan, layer cream cheese, sausage (brown before adding), onion, pepper (diced), Picante sauce, and shredded cheese on top. Bake at 350° for 45 minutes covered.
This Veggie chilli is really quick & cheap & you can add or take ingredients away depending on what you have. It's not a 'gourmet' version of chilli, but it's warm & filling
1 can chopped tomatoes
1 can kidney beans
1 can baked beans
2 red onions
2 cloves of garlic
Hot chilli powder (how much to add depends what kind you get)
Bag of mince (either soy or lamb)
In a large saucepan, fry the onions & garlic 'til soft. Add the mince and cook through. Add canned food & chilli powder, mix thoroughly & cook 'til hot throughout.
It's nice with sour cream, guaccamole, tortilla chips, or with grated cheese ontop.
two thousand miles is not so far
When we got planes and trains and cars
Banana nut bread
{If you are allergic to nuts you can leave them out}
You need:
One and one four cup white flour
half a cup wheat flour
One cup sugar
one teaspoon baking soda
one teaspoon salt
one and a half cups smashed bananas [aprox 3]
one fourth cups butter
one tablespoon orange juice
One tablespoon vanilla
one fourth teaspoon honey { you may add a little more}
One egg
Half cup walnuts [optional you can use raisins]
Preheat oven to 325. Grease and flour bottom of bread pan. Blend all ingredients in bowl. Pour batter in pan and bake 60 to 70 min or till tooth pick comes out clean.
Lamb kofta wraps with minted crème fraîche
The ingredients I listed serves two, but just double the ingredients etc for more. (Common sense really =P)
• 100g minced lamb
• 1 onion
• 2 teaspoons fresh parsley, chopped
• 2 teaspoons fresh coriander, chopped
• 1 small red chilli
• Flour, for dusting
• 1 tablespoon sunflower oil
• ½ red pepper
• 6 mini white pitta, warmed
• 12 small lettuce leaves
• 125ml half fat crème fraîche
• 2 tablespoons fresh mint, chopped
• Salt & pepper
1. Chop the onions, parsley, coriander and chilli, then mix together in a bowl with the minced lamb. With lightly floured hands divide the mixture into 6 finger shapes.
2. Heat oil in pan and fry koftas for 8 minutes. At the same time, add the pepper strips and cook for 4 minutes.
In a separate bowl, mix the crème fraîche and the mint together.
3. Open each pitta bread, place a lettuce leaf, kofta, a few strips of red pepper and the coriander inside. Serve with the crème fraîche.
N.B. I used this recipe for a Home Economics exam, it was quick and easy to make and tasted great.
I also served this with couscous - it went really well as an accompaniment.
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
1 head of garlic (cloves separated and peeled)
1/2 teaspoon salt
1 Tablespoon whole black peppercorns
3 Tablespoons adobo
2 Tablespoons olive oil
2 Tablespoons apple cider vinegar
1 14-pound turkey
Preparation:
1. Mash the garlic cloves and salt into a paste using a pilòn (mortar and pestle).
2. Add the peppercorns and adobo and crush the ingredients into the paste.
3. Stir in the olive oil and apple cider vinegar.
4. Rub the mixture under the turkey’s skin, inside the cavities, and then rub the rest of the mixture on top of the skin.
5. Roast the turkey according to the manufacturer’s recommended time and temperature. A 14 to 16 pound turkey will take about 2 to 2 1/2 hours to cook.
Serves: 14-18 people.
"We create our own gods and devils." -Marilyn Manson
That's a good recipe, but I would suggest replacing the white sugar with raw sugar. The molasses in the raw sugar (the additives they put in white sugar to remove impurities also strips the sugar crystals of much of their molasses) will make the brownies creamier in texture.
Residues of pesticides long banned but still producedCombine with background radiation in my mother's milk.
For a hard earned thirst heavy heavy heavy metals,Fertilize your cancer, makes your water taste so good.... yeah
Worship my Squirelly Wrath
If no-one listens to your cries, then sorrow gets the better of you! 
That's a good recipe, but I would suggest replacing the white sugar with raw sugar. The molasses in the raw sugar (the additives they put in white sugar to remove impurities also strips the sugar crystals of much of their molasses) will make the brownies creamier in texture.