Your Recipies Please{anything and everything}

[CarolM]

ok lets give it a try hey. :D anything you want not just fish everything :D please add your recipies, :wink: im gonna try them all. :D

[Pudding]

Spicey creamy potatoes
Also known as Dum Aloo

This is one of my favourite potato dishes and done right is awesome but you have to play around with the spices a bit to find your own specific taste.

750g (11/2 lb) potatoes
50g butter
2 medium onions peeledand finely chopped
1 tsp salt
1 tsp turmeric
1/2 tsp ground ginger
1/2 tsp garam masala
1/4 tsp chilli powder
1/4 tsp pepper (I use white pepper but it doesn't really matter)
150g cream (150g is a guideline as I use more than that and double cream if you can)
100g tomatoe puree (I use a whole one of them squeazy tube ones)

Scrub (not peel) the potatoes, then cut them in half or quarters if they're big enough and par boil them for about 10-15 minutes. Once they're done drain them and leave to one side

Add the butter to a frying pan and fry the onions gently until they start to soften. Add all the spices including the salt (I usually mix all the spices first before adding), stir well for about another minute. Add the cream and tomatoe puree and stir well for another minute or so.

Place the potatoes into a casserole dish with a tight-fitting lid and pour the creamy spice mix over the potatoes. Put the lid on and bake in a oven (180C/350F Gas Mark 4) for about 45 minutes or until the potatoes are cooked through. I usually take the dish out every 10 minutes or so and give it a bit of a stir.

That's It!!!

Oh, If you want you can make a nice homemade soup by not adding the potatoes but adding a bit more cream.

Sheriff Spud

[Emily]

Not really a recipe, but it's still gorgeous :wink:

-Get a double(or triple !) chocolate muffin
-Pour double cream all over it
-Eat
-Enjoy

The most gorgeous thing ive ever tasted anyway :wink:

luv and paper lanterns,
Emily

[DIZZY DRUMMER]

CHOCOLATE & BANANA BROWNIES


Non-stick cooking spray

4 tbsp. cocoa powder

2 very ripe banana

1 cup granulated sugar

2 large egg whites

1 tsp. vanilla extract

1/4 t. salt

1 1/2 cups all-purpose flour



Preat oven to 350° F

Spray an 8 in. round or square cake pan with non-stick cooking spray

Place the cocoa, 1/4 cup water and bananas into a large blender cup or into the bowl of a food processor fitted with a steel blade. Blend until smooth.

Add the sugar, egg whites, vanilla extract and salt and blend until the mixture is smooth.

Add the flour and 1/2 cup water, a little at a time, and blend until it is smooth.

Pour the chocolate mixture into prepared pan. Bake 20 - 25 minutes. Wait until the brownies have cooled to cut into squares.

Store in refrigerator

[DIZZY DRUMMER]

BROWN RICE SALAD WITH FRUIT

4oz brown rice
1 small red pepper - seeded & diced
7oz can sweetcorn - drained
3tbsp sultanas
8oz can pineapple chunks
1tbsp light soy sauce
1tsp sunflower oil
1 garlic clove - crushed
1tsp finely chopped root ginger
gorund black pepper
4 spring onions - garnish


cook rice in large saucepan for about 30mins - drain & cool
meanwhile, prepare spring onions - slice at an angle & put aside

tip rice into a bowl - add, pepper, sweetcorn & sultanas
Drain pineapple chunks - keep the juice - add pineapple to rice
stir lightly

pour reserved pineapple juice into container with lid - add soy sauce, oils, root ginger & garlic. Season to taste
Shake well

pour dressing over salad & mix well
scatter spring onions over the top


http://techhelpers.net/e4u/drink/trink04.gif

[ChrissybabezNI]

Cheese and Bacon Stuffed Tomatoes

Ingredients:
2 medium tomatoes
6 slices of bacon
1/4 cup green pepper, chopped
1/4 cup onion, chopped
3/4 cup shredded cheddar cheese
1 tablespoon lettuce, chopped
1 tablespoon crushed cheese crackers
2 tablespoons butter

Directions:
Cut a thin slice from the top of each tomato.
Scoop out the pulp and set it aside.
Drain the tomatoes upside down on a rack placed over a paper towel.
Grill bacon until well done
then add the pepper and onion
Remove the pan from heat and blend in the cheese, lettuce and reserved tomato pulp.
Fill each tomato shell with half the mixture.
Sprinkle with cracker crumbs and dot each with 1 teaspoon of butter.
Place in a baking dish sprayed with non-fat cooking spray (or buttered dish).
Bake in preheated 400* oven for 25 to 30 minutes.

This is yummy :D

[AndyK]

One from my student days.................


Take two thick slices of bread.

Place them in a toaster set to the setting of choice, when they pop out, spread one side of each slice liberally with butter.

Then, spread the same side of each slice liberally with Marmite

Eat while still hot, preferably with a proper cup of tea :D

Repeat until full!

[airhead]

I learnt this out of an old cookery book, and it is delicious!!!!!!!!!!! All sweet and cruncy and creamy

Childs Pudding

Get some bread, butter it and dip it in condensed sweetened milk (make sure it's both sides). Sprinkle with dessicated coconut and fry in butter until golden brown.

It Really is delicious but don't eat too much or it gets sickly. Fills the room with a sweet coconutty smell too!

:mrgreen:

[Weezy]

These are FABULOUS Carol...u gotta try these! :D

MALTESER BUNS.....(oh yum!)

9oz milk chocolate (tastes best with Galaxy)
8oz crushed digestive bikkies (plain ones)
8oz crushed Maltesers
4oz butter/margarine
3 tbsp golden syrup


1. Melt the chocolate/syrup/butter very slowly in a saucepan - (save a little bit of the chocolate out for adding a top layer later)

2. Add crushed bikkies and Maltesers and mix it well.

3. Press into a baking tray (or whatever you have thats quite big but not too deep|) and put into the fridge to cool.

4. When cooled melt the rest of the chocolate and spread it over the mixture.

5. Cut into squares and serve!

Delicious!!! :D

[Chris]

This is one of Delia's - we had it for tea last night and it is great!!

2 entrecôte or sirloin steaks weighing about 8 oz (225 g) each, removed from the fridge about 1 hour before you need them
1 tablespoon light olive oil
3 shallots, peeled and finely chopped
1 small red pepper, deseeded and finely diced
6 fl oz (175 ml) red wine
1 level tablespoon half-fat crème fraîche
1/4 level teaspoon paprika
a few sprigs fresh watercress, to garnish
salt and freshly milled black pepper

First of all, heat half the oil in the frying pan over a high heat, then fry the chopped shallots and pepper until they're softened and tinged dark brown at the edges – about 6 minutes – and remove them to a plate. Now add the remaining oil to the pan and, keeping the heat high – the pan should be as hot as you dare – season the steaks with coarsely milled black pepper, but no salt yet, as this encourages the juices to come out. Now add the steaks to the hot pan and press them gently with a spoon so that the underneath is seared and becomes crusty. Cook the steaks for about 3 minutes each side for medium, 2 for rare and 4 for well done. Then, about 2 minutes before the end of the cooking time, return the shallots and peppers to the pan, pour the wine around the steaks and, still keeping the heat high, boil until reduced and syrupy. Then add the crème fraîche and stir it into the sauce, then season with salt and sprinkle in the paprika. Serve the steaks on hot plates with the sauce spooned over and garnish with watercress. They're lovely served with jacket potatoes and a salad.