Having almost initiated conversations about food (ie Beef Korma), I thought it would be interesting to have a thread devoted to swapping recipes.

I love cooking, so have a lot of recipes to list here. I'll start with ANZAC biscuits, because I made them yesterday, and they are yummy.

ANZAC (Australia and New Zealand Amry Corps) Biscuits. First made at Gallipoli, so legend has it, during World War One.

1 cup of plain flour
1 cup of sugar
1 cup of dessicated coconut
1 cup of rolled oats (flattend, not quick or porridge oats)
125 grams Butter
1 Tablespoon of Golden Syrup (though treacle may work)
1 level teaspoon of Bi-Carbonate of Soda
2 - 3 Tablespoons of Boiling water

Mix together the first four ingredients.

Melt the butter, remove from heat and add the golden syrup and the bi-carb disolved in two tablespoons of boiling water. Stir well.

Make a well in the centre of the flour and stir in the liquid mixture. If the mixture is still a little dry, add the third tablespoon of boiling water.

Place in teaspoonfuls on a greased tray. The mixture spreads out when cooking, so don't put them too close together.

Bake for 15 minutes in a moderate oven (180 degrees celcius). They are cooked when they have turned a lovely golden colour.

Allow to cool on the baking tray.

Enjoy

how to make a spankling:
sit on toilet and wait.

Here is an intersting food related article.

And, D-co... I see you're trying to be funny again. But what did mommy say about that? Hmmm?

I make a really good carrot cake, I'll post it later if you want.

quote:

---

1 Tablespoon of Golden Syrup (though treacle may work)

---

quote:

---

quote:

---

1 Tablespoon of Golden Syrup (though treacle may work)

---

I hope this isn't what I think it is.

---

Well, seeing that my family and friends are currently trying to convince me to open a bakery/tea room/bath & body store.....I'll dig some of my "specialties" up and post them.

birthday cake for friends:

1 box of cake mix
1 egg
1 pint of milk
1 lump of mud
1 bar of chocolate
1 bottle of fairy liquid
lots of crack
4 egg shells
whole can of beer
milkshake mix
crack
beer
minced lamb
crack
icing sugar

quote:

---

birthday cake for friends:

1 box of cake mix
1 egg
1 pint of milk
1 lump of mud
1 bar of chocolate
1 bottle of fairy liquid
lots of crack
4 egg shells
whole can of beer
milkshake mix
crack
beer
minced lamb
crack
icing sugar

---

ORANGE GLAZED PORK CHOPS

4 Pork chops, 3/4" thick
Salt & Pepper to taste, brown in oil.
Mix together 1/2 cup orange juice,
3 Tablespoons brown sugar,
3 Tablespoons orange marmalade,
1 Tablespoon vinegar (cider is best)
Pour over chops, cover & simmer until tender
(about 45 minutes)
Spoon sauce over chops & serve.

Pardon the male-style of careful measuring.

KEN'S FAMOUS MEATBALLS

2 lbs. (.9 kg) ground chuck
4 eggs' insides
1 bunch grated cheese
1/2 cup bread crumbs
3 lbs. spaghetti sauce
As much garlic powder as you can get away with
A bit of pepper
Some oregano
And some basil

Put most of the sauce, a good amount of the cheese, and a bit of the garlic into a wide pot.

Separately mix the rest of the stuff well, roll into balls, and put into the pot.

Cover and put on low heat (can be a bit higher at the start, but return it to low once the sauce starts convecting).

Stir sauce occasionally, rotate balls every half hour or so, and let it cook about 2 hours.

It's been a long time since I rotated any balls.

67271

The only thing I can make perfectly, is a cheese and ham omlette, you'll honestly never eat a better omlette anywhere in the world.

Sadly, I can only make it when I'm completely blind drunk, so I don't know the recipe, I just have flash backs of a tasty meal the morning after.

quote:

---

The only thing I can make perfectly, is a cheese and ham omlette, you'll honestly never eat a better omlette anywhere in the world. Sadly, I can only make it when I'm completely blind drunk, so I don't know the recipe, I just have flash backs of a tasty meal the morning after.

---

I can almost use the microwave.

okay funny story about drunken breakfasts.

A friend of mine was on contract in the islands. He got blind ass drunk on some of the local brew. He called his wife the next morning, very remorseful saying that he thought he had gotten so drunk that he might have "misbehaved" So of course, the wife was highly pissed off all day. Turns out...he had woken up in a stupor at one point and made himself a sardine and peanut butter sandwhich before passing out again...needless to say..when he woke up with a wicked hangover and a horrid sense of taste and smell..he thought the worst. He didn't remember having the sandwich till he walked into the kitchen, he then called his wife, and explained. We still give him grief to this day..and inevitably whenever we all party, someone always has to make a "PB&S" sandwich for him.

A friend of mine was once at a party during which ,much weed was smoked. He didn't have much himself, just enough for a nice buzz, but some of the other partygoers got badly fucked-up. Toward the end of the party, he wandered into the kitchen and found a completely shattered bloke sitting on the floor, leaning against the fridge, chewing on a frozen lamb chop.

Ick...

Were you the "Completely Shattered Bloke"?

Nope. When I get the munchies, I must have Pringles.

That sardine story shall bother me forever.

I like cooking, but my greatest creation was my attempt to rip off the tuna salad the local deli made for $8 a freakin pound. I did a damn good job, too.

For every two cans of tuna, you need:

Two slices red onion, diced
Four wedges green apple, also diced
Three ground garlic cloves
About 1/4th cup of alfalfa sprouts

It's just like some overpriced restaraunt's.

I got this recipe out of "The New Basics" cookbook. I make this pie every for every Thanksgiving and Christmas gathering. If I'm going to see my wife's family, I have to leave one behind for my family!

Hint #1: Increase the all the dough ingredients by 50% and it will make your life easier when you try to fit the dough into the pie dish. If you have extra dough and filling, make little mini-pies using a cupcake tin.

Hint #2: Granny Smith apples. Trust no other.

Apple of Her Eye Pie

Pastry:
3 cups Unbleached All-Purpose flour
1/4 cup Sugar
1 tsp. Dry mustard
Pinch of Salt
8 TBL Unsalted butter, cold (1 stick)
1/3 cup Sharp Cheddar cheese, shredded
6-8 TBL Ice water

Filling:
8 Tart apples (ie. Granny Smith, etc.)
4 TBL Unsalted butter, melted
1/2 cup + 2 TBL Sugar
2 TBL Cornstarch
3/4 tsp. Cinnamon
1 tsp. Grated lemon zest
1 tsp. Vanilla

Topping:
1 tsp. Sugar
Pinch of Cinnamon

Prepare the pastry dough: Combine the flour, sugar, mustard and salt in a mixing bowl and toss well to blend. Using a pastry blender, 2 knives or your fingertips, cut in the butter and shortening until the mixture forms small clumps. Then add the cheese and work it in until the mixture resembles coarse crumbs.

Sprinkle the water, 2 tablespoons at a time, over the mixture and toss with a fork until the mixture can be gathered into a ball. Knead it once or twice in the bowl and divide it into slightly unequal halves. Wrap both halves and chill in the fridge for 45 min.

Meanwhile, preheat the oven to 350 degrees.

Prepare the filling: Peel, core and halve the apples; cut them into 1" chunks. Combine the apples and melted butter in a large bowl. Add the remaining filling ingredients and toss until the apples are evenly coated.

Roll the smaller portion of the chilled dough out on a lightly floured surface to form a 12" circle. Transfer it to a 10" pie plate and press it into the bottom and sides of the plate. Trim the dough, leaving a 1" overhang. Reserve any excess dough.

Roll the larger portion of dough out to form a slightly larger circle.

Fill the pie plate with the apple mixture, mounding it slightly. Brush the edge of the bottom crust with water, then transfer the top crust over the apples, tucking it slightly inside the rim. Trim off any excess, allowing a 1" overhang again. Seal the edges of the crusts together with a fork and crimp decoratively. Trim away any remaining excess pastry.

Prepare the Topping: Mix together the sugar and cinnamon. Prick the top crust with a fork in several places and cut a small vent in the center. Brush the top lightly with water and sprinkle it with the cinnamon sugar. If you like, cut out shapes, such as leaves or apples, from the dough trimmings and decorate the top crust with them.

Bake until the filling is bubbling and the top is golden, about 1 1/4 hours. (I usually cook the pie for an hour, let it cool, and freeze it. That way when I thaw and reheat it, it won't be overcooked).

Next time you make an omelette, try using half and half and 9 eggs. Do it in a large saute pan and coat it with clarified butter and spray it with Pam(tm) first, cook the botom and middle, then cook the top under the broiler. When you release it, slide it off onto a large plate whole. It's like pan quiche. About 2" around the edges. Whip the living crap out of the eggs and half and half, too. Mmmmmm.

This is the spaghetti that I attempted to foist off on everybody at the Cleveland Munch Meet, btw:

BUNNERGHETTI:
This is my basic, tarted-up spaghetti sauce w/ capellini recipe. It's actually quite good.
1/2 - White Onion / large
4 - cloves Fresh Garlic
2 - Oz. Good Red Wine (No screw top crap)
1- Lb. Fresh mushrooms
3- Lbs. Lean Ground Beef.
Salt
Pepper
Italian Spice Blend
Crushed Rosemary
Garlic Powder
Olive Oil
2- Pkgs. Angel Hair Spaghetti
4- Cans Hunts Garlic and Cheese Flavoured Spaghetti Sauce (Tres Cheap)
1- Jar High End, Snooty, Big Deal Spaghetti Sauce (Your Choice)
1- Lb. Fresh grated Romano Cheese
Take a LARGE skillet and put the ground beef into it and chop it up with the edge of a non-stick plastic spatula as it cooks so that you have small, crumbled bits of beef.
Dice the 1/2 White Onion and add to the beef as it cooks. Stir in. Ditto the garlic cloves.
As the beef cooks, add salt, pepper, onion powder, and a dash of the Italian Seasoning blend and a dash of the garlic powder.
When the beef is thoroughly cooked, drain the fat off with a colander and put the beef into a large stockpot.
Clean, de-stem and slice fresh mushrooms. Put olive oil in the just-washed skillet and saute the mushroom slices until tender and browned.
Add cooked mushrooms, oil and all, to the beef mixture.
Add the 4 cans of Hunts spaghetti sauce and the jar of snazzy, expensive spaghetti sauce to the beef and mushroom mixture and stir thoroughly over medium heat.
Add a few dashes of crushed rosemary, Italian seasonings blend, garlic powder and the wine to the sauce as it cooks and stir.
Set a large stock pot full of cold water to boil on the stove. Add 2 Oz. Olive oil and salt liberally. When it starts boiling, add the Angel Hair spaghetti and boil until desired done-ness is apparent. (Eat a couple as it boils.)
Thoroughly rinse and drain cooked spaghetti in colander using COLD water.
Make sure the spaghetti drains completely.
Put some of the spaghetti on a plate, top with sauce, dust with Romano cheese.

Stir-fry Stroganoff

This is a very simple recipe, and very very tasty.

500 grams of diced meat (can use chicken, beef, kangaroo, I haven't tried pork or lamb, but i guess it would work)
200 grams of sliced mushrooms (not the tinned variety)
1 finely sliced onion
3 tablespoons of tomato paste (tomato concentrate)
150 mL of sour cream
2 tablespoons of oil

Cook meat in oil. Add mushrooms and onion, and cook until the onion starts to turn transparent. Add tomato paste and sour cream. Let simmer for about 5 minutes on a very low heat. Serve with either rice, pasta, potato or buckwheat.

Enjoy

I made some Ostrich Chili recently (no joke!) but I just followed a pretty standard chili formula (throw a lot of stuff in a crock pot, stir, cook).

I live in a shoebox and do two shows a day, every day, 7 days a week, all summer. I need crockpot recipes. I have a good one for pot roast, but I need a variety of set-and-forget-for-10-hours-until-done recipes.

Thanks.

quote:

---

I live in a shoebox and do two shows a day, every day, 7 days a week, all summer. I need crockpot recipes. I have a good one for pot roast, but I need a variety of set-and-forget-for-10-hours-until-done recipes.

Thanks.

---

quote:

---

Stir-fry Stroganoff

This is a very simple recipe, and very very tasty.

500 grams of diced meat (can use chicken, beef, kangaroo, I haven't tried pork or lamb, but i guess it would work)
200 grams of sliced mushrooms (not the tinned variety)
1 finely sliced onion
3 tablespoons of tomato paste (tomato concentrate)
150 mL of sour cream
2 tablespoons of oil

Cook meat in oil. Add mushrooms and onion, and cook until the onion starts to turn transparent. Add tomato paste and sour cream. Let simmer for about 5 minutes on a very low heat. Serve with either rice, pasta, potato or buckwheat.

Enjoy

---

My grandmother had a super-nice recipie for an all purpose cheese sauce. Traditionally we used it on Macaroni, and seasoned it liberally with red and cayanne peppers. I don't have it with me, or I'd post it... Sigh... I miss my grandmother.

I personally am looking for some good Tofu recipies, and recipies for various Thai and Indian dishes... I love that stuff but hate paying restaurant prices.

quote:

---

For the metric impaired, 100 grams = 14 lbs.

---

That Australian conversion always gets me. How many bodkins are in a woggalou again?

quote:

---

That Australian conversion always gets me. How many bodkins are in a woggalou again?

---

Some good recipes in here. I'll have to try some.

I enjoy cooking and I like to think I'm good at it. I've come up with a recipe or two in my day. These two aren't original, though. But they are good.

One year, the Mother's Club at my high school sponsored the publication of an excellent cookbook. I got one of my favorite recipes ever out of it. It was contributed by one of our priests, who was passing it on from his grandmother, who I believe was the original chef.

I usually use only skinless, boneless breasts, and halve the baking time. I also use bowtie pasta instead of spaghetti.

Mazie's Sicilian Chicken with Pasta

olive oil
chicken parts
2 medium red potatoes
butter
6 small canned whole tomatoes
1 1/2 cup chopped celery with leaves
1 medium onion, chopped
oregano
salt
cracked black pepper
Romano cheese, grated
Parmesan cheese, grated
1/2 cup water
cooked spaghetti or noodles

On the bottom of a baking pan, spread about 1/2 cup olive oil. Arrange chicken parts (breasts, legs and thighs) in pan in single layer.

Slice 2 medium size red potatoes into 3/4 inch wedges and distribute on pan bottom between chicken. Put dab of butter on each of the potato wedges. Arrange about 6 small canned tomatoes on top for accent and color. Sprinkle on one chopped medium size onion, about a cup and a half of chopped celery (with leaves if possible), oregano, salt and cracked pepper. Finally, sprinkle generously a mixture of grated Romano and Parmesan cheese over the contents of the pan. Drizzle with a bit of olive oil and put in about a half a cup of water.

Cover with aluminum foil with a few slits in it. Put in a 350 degree [Fahrenheit, obviously] oven for 1 1/2 hours. After the first half hour take off the foil. When finished, remove most of chicken to serving plate and add cooked spaghetti or noodles to pan. Mix with pan juices; sprinkle with some of the Romano and Parmesan cheese mixture and serve.

- Rev. F. Joseph Michini, S.J.

I found this recipe in some kids' magazine years ago. They called it "Peanut Butter Bites", but I felt that name didn't do it justice.

Peanut Butter Crack

18 oz peanut butter
2 sticks (1 cup) margarine, softened
1 lb confectioner's sugar (a.k.a. powdered sugar)
1 1/2 cups finely crumbled graham cracker crumbs
12 oz chocolate (I always use chocolate chips, but I suppose any sweetened chocolate will do)

Combine all ingredients except chocolate, mix until homogenous (as much as possible, anyway). Spread in a 9-inch x 12-inch pan. Melt chocolate (I use a double-boiler to avoid burning) and spread over peanut butter mixture. Refrigerate for 2 hours. Cut into squares and serve.

I LOVE this recipe
When I found this recipe I thought it was perfect for people like me, who are too busy to stand around and keep careful watch on a cooking chicken, and just are not sure how to tell when poultry is cooked thoroughly but not dried out. Give this a try.

BAKED STUFFED CHICKEN

6-7 lb. chicken
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
salt/pepper to taste

Preheat oven to 350 degrees.
Brush chicken well with melted butter, salt and
pepper. Fill cavity with stuffing and popcorn.
Place in baking pan with the neck end toward the
back of the oven. Listen for popping sounds.
When the chicken's butt blows the oven door open
and the chicken flies across the room, it's done.

And you thought I couldn't cook...