The Recipe thread..

[~*tony*~]

Add a recipe that you've used or have found effective and think would be of help to others on C-A

Spaghetti Bolognese




Ingredients

Serves 1 increase ingredients again per person

• Half pound (227g) Free Range and or Organic Beef mince not too lean
• Half an onion finely chopped
• 1 Carrot Finely Chopped
• 1 tin chopped tomatoes
• 2 tablespoons sundried tomato puree
• 1-2 cloves of garlic sliced
• One glass dry good red wine such as a bordeaux or burgundy
• 1 Bay Leaf
• Finely grated Fresh Parmesan cheese
• Salt and Black Pepper
• Olive Oil
• 4 fresh basil leaves
• Cup of Beef Stock

Method

Free range beef will always give the biggest flavour improvement over mass produced beef, organic if you can. Don't use extra lean mince as the fat in this as with many dishes is the medium which carries the flavour. Take two frying pans and start cooking in parallel, in one add the olive oil and start cooking the onions, garlic and carrot slowly until translucent. The carrot is a recently new ingredient to this dish for me, I recently had to cook this for a person with an onion allergy so I substituted carrot entirely for onion becuase carrot is a wonderful flavouring vegetable for stews and stocks and the result was very good so now it is a standard addition. In the other pan turn the heat up very high ( the best pan for this is a cast iron pan ) we are going to sear the mince in small batches. This is an important process, a bit like searing meat for a casserole, the exterior of the mince is to be caramelised (or burnt a little) because later it is to be slow cooked on the hob which will break down this crust and create sublime slightly sweet browning to your pasta sauce. Now sear the mince on the high heat in small batches, season on all sides with salt and pepper, stir until cooked on all sides. Transfer to a plate or bowl when cooked. When the onions are cooked, add the wine, stock, tomato puree, tomatoes, bay leaf and mince. The beef stock will ideally be proper home made from beef bones but that is not always practical so a cup of stock made from bouillon beef stock or a good stock cube will be ok. You should only be getting 1 or two bubbles in the sauce if you have more turn it down. Simmer for 2 hours, 1 will do if you are in a hurry. Add the fresh basil finely chopped or broken for the last 10 minutes and remove the bay leaf. The slow cooking brings out all the flavours of the meat and breaks down the acidity of the tomatoes. When ready cook the spaghetti as per packet instructions. Serve the pasta and sprinkle over half the parmesan directly on the pasta then serve the spaghetti sauce and top with more parmesan.1. Make this dish 2 or 3 days in advance and keep in the fridge, the extra time allows the flavours to really mingle and mature.
2. My mum used to add peas to spaghetti bolognese which changes the texture
3. Sliced mushrooms are another extra ingredient which will ring the changes.
4. A little sour cream stirred in before serving produces another take on this classic dish.
5. And, of course I like to add a few fresh chillies sometimes too - well I would wouldn't I?

[Jenna]

Stuffed Mushrooms:
(this is a huge hit at partys)

30-40 white mushrooms (with the stems)
2 8oz blocks of cream cheese
1 Packet of hidden valley ranch dressing mix
1 tbsp chives
1/2 tbsp onion powder
pinch of garlic powder

1. Wash the mushrooms off with a damp cloth, DO NOT PUT THEM IN WATER they will turn brown quicker.
2. Pull all the stems out throw them in your food processor until they are finely chopped.
3. Add 1 tsp butter along with the chopped stems to a frying pan.
Cook on low until they are soft.
4. Add onion powder & garlic powder, and ranch mix. Stir
5. Add both blocks of cream cheese and cook until well blended.
Once the cream cheese is melted add the chives.
6. Preheat oven to 350
7. Stuff the mushrooms with the cream cheese mixture and bake for about 30 minutes or until mushrooms are tender.

[Red Venus Moon]

Fat: 2.3 g
Carbohydrates: 9.9g
Calories: 107.9
Protein: 13.3g



Served on a bed of nutrient-rich spinach, this chicken is a tasty lunch or dinner!

• 2 cups asparagus tips, diagonally cut
• 1/2 cup plain, non-fat yogurt
• 1 teaspoon curry powder
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 2 cups cooked skinless, boneless chicken breast, chopped
• 1/2 cup red bell pepper, seeded and chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons sliced almonds, toasted
• spinach leaves

1. Steam asparagus for 2 minutes or until crisp-tender.



2. In a medium bowl, whisk together the yogurt, curry, lemon juice and salt.



3. Add asparagus, chicken, bell pepper, cilantro and almonds and toss to coat.



4. Serve on fresh spinach leaves.



Serves 4.


This is a awesome salad that would be perfect for a spring or summer party. It pairs nicely with a Pinot Grigio or a American Reisling.

[~*tony*~]

Originally Posted by Jenna

Stuffed Mushrooms:
(this is a huge hit at partys)

30-40 white mushrooms (with the stems)
2 8oz blocks of cream cheese
1 Packet of hidden valley ranch dressing mix
1 tbsp chives
1/2 tbsp onion powder
pinch of garlic powder

1. Wash the mushrooms off with a damp cloth, DO NOT PUT THEM IN WATER they will turn brown quicker.
2. Pull all the stems out throw them in your food processor until they are finely chopped.
3. Add 1 tsp butter along with the chopped stems to a frying pan.
Cook on low until they are soft.
4. Add onion powder & garlic powder, and ranch mix. Stir
5. Add both blocks of cream cheese and cook until well blended.
Once the cream cheese is melted add the chives.
6. Preheat oven to 350
7. Stuff the mushrooms with the cream cheese mixture and bake for about 30 minutes or until mushrooms are tender.

Can't say I've ever had those , are they good ? i might give it a shot when I'm bored ..


Classic potato salad .

INGREDIENTS:

• 1 cup mayonnaise
• 2 tablespoons vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
  
• 5 to 5 med. potatoes, peeled, cubed, cooked
• 1 cup sliced celery
• 1/2 cup chopped onion
• 3 eggs, hard-boiled
• 1 to 2 Tbs chopped green onions, optional garnish
• 1 tomato, cut in wedges, optional garnish

PREPARATION:

This is pretty easy to make , altho i don't really like it that much I've made it a few times for other people ..Combine mayonnaise, vinegar, salt, sugar, and pepper in a large bowl. Add remaining ingredients; toss gently to combine well. Cover; chill for 2 or more hours for best flavor. Garnish with chopped green onion and tomato wedges if desired.
Serves 6 to 8.

It's really easy and can go down well , if you make it for somebody who'll appreciate it that is ...



edit- alternatively add a bacon dressing for a twist , fry bacon , reserve the drippings and top it off , adds to the taste .

[Cat]

Originally Posted by ~*tony*~

Can't say I've ever had those , are they good ? i might give it a shot when I'm bored ..


Classic potato salad .

INGREDIENTS:

• 1 cup mayonnaise
• 2 tablespoons vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
  
• 5 to 5 med. potatoes, peeled, cubed, cooked
• 1 cup sliced celery
• 1/2 cup chopped onion
• 3 eggs, hard-boiled
• 1 to 2 Tbs chopped green onions, optional garnish
• 1 tomato, cut in wedges, optional garnish

PREPARATION:

This is pretty easy to make , altho i don't really like it that much I've made it a few times for other people ..Combine mayonnaise, vinegar, salt, sugar, and pepper in a large bowl. Add remaining ingredients; toss gently to combine well. Cover; chill for 2 or more hours for best flavor. Garnish with chopped green onion and tomato wedges if desired.
Serves 6 to 8.

It's really easy and can go down well , if you make it for somebody who'll appreciate it that is ...

Fanks for the potato salad recipe. I did ask someone else for it and they didn't get round to giving it to me.......no names mentioned Jenna.

[Jenna]

Potato Salad:
this feeds an army

6-8 medium potatoes
6 hard boiled eggs
Yellow mustard
Hellmans mayonaise (yes it has to be hellmans)
1 medium onion chopped
salt and pepper

1. Boil the potatoes WHOLE ( dont peel them)
let them sit for 1-2 days in a strainer to get ALL the moisture out
2. Peel potatoes and cut into small cubes, along with the hard boiled eggs, and onions.
(I dont use measurements so this is where it gets tricky.)
3. Add 3/4 to 1 cup of the mayo
4. 1- 1 1/2 tbsp of mustard
5. gently stir together
the potatoes should be lightly covered with the mayo and mustard.

salt and pepper to taste

Let sit in the fridge for a couple hours.

This recipe can be altered to fit what you like.
if you dont like the mustard dont add as much.
its really only there for a background flavor but mostly for the color.

[Cat]

~~~mutters evilly under breath @ Jenna.

[bobthebouncingball]

LASAGNE INNIT LOL

COOKING WITH BOB LOL


kk ingedients innit -

500 g mince
ragu sauce for lasagne
white sauce
mushrroms (tesco value will do lol)
baked beans innit
tomato puree
garlic puree
1 3/4 oxo cubes
lasagne sheets innit
a dish
a cooker
a kitchen lol
oh and cheese..if posh buy ready grated cheese..if not grate the fuka yourself lol
salt
wooden spoon
pastry brush if u r posh lol
oven glove
knife
fork
spoon (optional) lol
HOW TO COOK IT

1.turn on cooker ring thing..brown ya mince and add salt
2.grate cheese if not grated while mince is cooking lol (this will save time later)
3.add baked beans stir
4.add tomato puree
5.add ragu lasagne sauce
6.add oxo cubes
7.add garlic puree
8.add mushrooms (which u shoud hav chopped up lol)
9.use wooden spoon to stir it all togeva
10.by now u should have a splodgy mess.turn ring down to 2 or 3 and lit it spit and fizzle etc lol
11.now use the pastry brush n wet the bottom of dish with white ragu sauce
12.now fit lasagne sheets in dish
13.then add white sauce and then grated cheese
14.now add lasagne sheets
15.now add the mince
16.lasagne sheets again and ragu white sauce and cheese then sheets then mince then sheets then cheese n sauce again
17.if u have doneit right u should have 2 mince layers and 3 cheesy layers..but don't worry cos they all end up mixed up anyway lol
18.put in oven for a while..i can't remember temp 190 ish for bout 30 odd mins lol
19.use oven glove as it will b hot
20.eat lol



p.s. turn off cooker 2

[LisaB21]

Originally Posted by bobthebouncingball

LASAGNE INNIT LOL

COOKING WITH BOB LOL


kk ingedients innit -

500 g mince
ragu sauce for lasagne
white sauce
mushrroms (tesco value will do lol)
baked beans innit
tomato puree
garlic puree
1 3/4 oxo cubes
lasagne sheets innit
a dish
a cooker
a kitchen lol
oh and cheese..if posh buy ready grated cheese..if not grate the fuka yourself lol
salt
wooden spoon
pastry brush if u r posh lol
oven glove
knife
fork
spoon (optional) lol
HOW TO COOK IT

1.turn on cooker ring thing..brown ya mince and add salt
2.grate cheese if not grated while mince is cooking lol (this will save time later)
3.add baked beans stir
4.add tomato puree
5.add ragu lasagne sauce
6.add oxo cubes
7.add garlic puree
8.add mushrooms (which u shoud hav chopped up lol)
9.use wooden spoon to stir it all togeva
10.by now u should have a splodgy mess.turn ring down to 2 or 3 and lit it spit and fizzle etc lol
11.now use the pastry brush n wet the bottom of dish with white ragu sauce
12.now fit lasagne sheets in dish
13.then add white sauce and then grated cheese
14.now add lasagne sheets
15.now add the mince
16.lasagne sheets again and ragu white sauce and cheese then sheets then mince then sheets then cheese n sauce again
17.if u have doneit right u should have 2 mince layers and 3 cheesy layers..but don't worry cos they all end up mixed up anyway lol
18.put in oven for a while..i can't remember temp 190 ish for bout 30 odd mins lol
19.use oven glove as it will b hot
20.eat lol



p.s. turn off cooker 2

baked beans in your lasagne

[bobthebouncingball]

Originally Posted by LisaB21

baked beans in your lasagne

oi it's nice lol