DT - best recipe ever!!!! I have been making this for the last few years after I discovered something similar in the '4 Ingredients' cookbook! (BEST book ever if you're time poor but want nummy foodz!)
Recipe Thread.
- Thread starter Kai
- Start date
Sausage Pie
Ingredients
8 thick farm sausages, or 1 roll frozen sausagemeat
1 red onion
Fresh Sage
3oz Butter
6oz Flour
1 large egg
Sesame Seeds
Right, first of all, you want to make some shortcrust pastry! It's half fat to flour, so its a piece of piss to do. Again, a food processor comes in handy here. Just stick the butter and flour in, and blend until you have a load of crumbs. Slowly add warm water, just enough so that the crumbs turn into one large ball of pastry.
Put this pastry in the fridge while you do the next bit.
Again, food processor, stick in the onion, shred it. Add the sausagemeat, along with a decent handful of sage, a large pinch of salt and some coarse ground black pepper.
Take the pastry out of the fridge, and roll it out into a large circle. Get a pie dish and put the pastry in it, no need to be neat, just make sure the edges ever so slightly hang over the sides.
Put the sausagemeat in the pie case, and make an indentation in the middle. Crack an egg into the middle. Take the leftover pastry, re-roll it to make a lid, and place on top.
Brush with some oil or melted butter, sprinkle with a little salt and the sesame seeds.
Bung in the oven until the top is all nice and brown
Ingredients
8 thick farm sausages, or 1 roll frozen sausagemeat
1 red onion
Fresh Sage
3oz Butter
6oz Flour
1 large egg
Sesame Seeds
Right, first of all, you want to make some shortcrust pastry! It's half fat to flour, so its a piece of piss to do. Again, a food processor comes in handy here. Just stick the butter and flour in, and blend until you have a load of crumbs. Slowly add warm water, just enough so that the crumbs turn into one large ball of pastry.
Put this pastry in the fridge while you do the next bit.
Again, food processor, stick in the onion, shred it. Add the sausagemeat, along with a decent handful of sage, a large pinch of salt and some coarse ground black pepper.
Take the pastry out of the fridge, and roll it out into a large circle. Get a pie dish and put the pastry in it, no need to be neat, just make sure the edges ever so slightly hang over the sides.
Put the sausagemeat in the pie case, and make an indentation in the middle. Crack an egg into the middle. Take the leftover pastry, re-roll it to make a lid, and place on top.
Brush with some oil or melted butter, sprinkle with a little salt and the sesame seeds.
Bung in the oven until the top is all nice and brown
OMFG Awesome chicken recipe. From the Sonoma Diet cookbook, so it's good for you, too!!
Bistro Chicken and Garlic
Ingredients:
1 bulb garlic
1 tablespoon extra-virgin olive oil
4 boneless skinless chicken breast halves
¼ teaspoon dried basil, crushed
¼ teaspoon dried thyme, crushed
¼ teaspoon dried rosemary, crushed
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
¼ cup dry vermouth or dry white wine
Instructions:
1. Preheat oven to 400 F. Separate cloves of garlic, discarding small papery cloves in center. Trim off stem end of each garlic clove but do not peel. *This will facilitate squeezing garlic from peel after it is cooked.*
2. In a large oven-proof skillet heat olive oil over medium-high heat. Add garlic cloves and chicken. Cook about 5 minutes or until chicken is lightly browned, turning chicken and garlic cloves once. Sprinkle chicken with basil, thyme, rosemary, kosher salt, and black pepper, transfer skillet to oven. Bake, covered, for 12 to 15 minutes or until chicken is tender and no longer pink (170 F) and garlic is tender.
3. Using a slotted spatula, transfer chicken to a serving platter, reserving juices in the skillet; cover and keep warm. Transfer garlic cloves to a small bowl; set aside for 1 to 2 minutes to cool slightly.
4. Add vermouth or white wine to skillet. Squeeze softened garlic from skins into skillet; discard skins. On rangetop, bring garlic mixture to boiling over medium heat; reduce heat. Boil gently, uncovered, about 6 minutes or until sauce thickens slightly, stirring frequently. Pour garlic sauce over chicken. If desired, garnish with herb springs.
Bistro Chicken and Garlic
Ingredients:
1 bulb garlic
1 tablespoon extra-virgin olive oil
4 boneless skinless chicken breast halves
¼ teaspoon dried basil, crushed
¼ teaspoon dried thyme, crushed
¼ teaspoon dried rosemary, crushed
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
¼ cup dry vermouth or dry white wine
Instructions:
1. Preheat oven to 400 F. Separate cloves of garlic, discarding small papery cloves in center. Trim off stem end of each garlic clove but do not peel. *This will facilitate squeezing garlic from peel after it is cooked.*
2. In a large oven-proof skillet heat olive oil over medium-high heat. Add garlic cloves and chicken. Cook about 5 minutes or until chicken is lightly browned, turning chicken and garlic cloves once. Sprinkle chicken with basil, thyme, rosemary, kosher salt, and black pepper, transfer skillet to oven. Bake, covered, for 12 to 15 minutes or until chicken is tender and no longer pink (170 F) and garlic is tender.
3. Using a slotted spatula, transfer chicken to a serving platter, reserving juices in the skillet; cover and keep warm. Transfer garlic cloves to a small bowl; set aside for 1 to 2 minutes to cool slightly.
4. Add vermouth or white wine to skillet. Squeeze softened garlic from skins into skillet; discard skins. On rangetop, bring garlic mixture to boiling over medium heat; reduce heat. Boil gently, uncovered, about 6 minutes or until sauce thickens slightly, stirring frequently. Pour garlic sauce over chicken. If desired, garnish with herb springs.
Well, i got one for everyone who knows what a Chesapeake Bay Blue Crab is.
One of my personal favorite seafoods. Just get a couple dozen, a case of beer, and be lazy all day and crack crabs and watch sports.
Anyways........After working in a brokedown hole-in-the-wall crabshack for almost a year, i have perfected my own crab steaming recipe.
I have two different seasonings, one is the more traditional old bay style, and the other is of the kosher salt.
the old bay
2/3 parts Old Bay
A reasonable amount of dried Mustard
A reasonable amount of Crushed red pepper, and J.O. #2 crab seasoning
the kosher salt
Half and half on Kosher salt, and seasoning salt
crushed red pepper
couple pinches of alum salt
and enough old bay to taste it in the completed seasoning
Bring about 2 inches of water in a Pot to a boil with a couple splashes of vinegar.
Make sure you have a steaming tray in there so the crabs don't touch the water.
ALL CRABS MUST BE ALIVE BEFORE COOKING! if you eat a dead crab, you WILL get sick.
oh, and try not to drop them on the floor, as soon as they hit the floor they scramble for freedom while trying to cut your fingers off.
so be carefull
Put crabs in pot, sprinkle as much seasoning as you want, cook till done.
about 10-20 min depending on the cooking method. or until the crab is Completely Red
Pull up chair, grab you mallet and drink and thats that
One of my personal favorite seafoods. Just get a couple dozen, a case of beer, and be lazy all day and crack crabs and watch sports.
Anyways........After working in a brokedown hole-in-the-wall crabshack for almost a year, i have perfected my own crab steaming recipe.
I have two different seasonings, one is the more traditional old bay style, and the other is of the kosher salt.
the old bay
2/3 parts Old Bay
A reasonable amount of dried Mustard
A reasonable amount of Crushed red pepper, and J.O. #2 crab seasoning
the kosher salt
Half and half on Kosher salt, and seasoning salt
crushed red pepper
couple pinches of alum salt
and enough old bay to taste it in the completed seasoning
Bring about 2 inches of water in a Pot to a boil with a couple splashes of vinegar.
Make sure you have a steaming tray in there so the crabs don't touch the water.
ALL CRABS MUST BE ALIVE BEFORE COOKING! if you eat a dead crab, you WILL get sick.
oh, and try not to drop them on the floor, as soon as they hit the floor they scramble for freedom while trying to cut your fingers off.
so be carefull
Put crabs in pot, sprinkle as much seasoning as you want, cook till done.
about 10-20 min depending on the cooking method. or until the crab is Completely Red
Pull up chair, grab you mallet and drink and thats that
Sort-of Stuffed Chicken Breasts
Ingredients:
Chicken Breasts
Bacon
Cream Cheese
Parsley
Garlic Salt
Rosemary
Black pepper
Beat the the chicken until it's flat. Lay over bacon strips. Mix cream cheese, parsley, garlic salt and rosemary. Line through middle of chicken breast. Wrap and close with toothpicks. Grind black pepper over chicken. Bake at 400 for about 30 to 35 minutes
ZOMG - TEH ORGASM IN YOUR MOUTH!!!
Ingredients:
Chicken Breasts
Bacon
Cream Cheese
Parsley
Garlic Salt
Rosemary
Black pepper
Beat the the chicken until it's flat. Lay over bacon strips. Mix cream cheese, parsley, garlic salt and rosemary. Line through middle of chicken breast. Wrap and close with toothpicks. Grind black pepper over chicken. Bake at 400 for about 30 to 35 minutes
ZOMG - TEH ORGASM IN YOUR MOUTH!!!
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These are awesome for breakfast or brunch, it's the hollandaise & crispy baskets that makes it! hint: u can use ready made hashbrowns to sub if you don't want to grate potatoes! this serves 8, or 4 if you like 'em as much as I do. You can half the recipe, of course.
for the baskets:
2 lbs. potatoes, grated
2 med. eggs, lightly beaten
2 tsp. salt
1 tsp. pepper
non-stick spray
for Hollandaise:
6 egg yolks
1/2 cup water
1/4 cup lemon juice
1 cup firm cold butter, cut into small pieces
1/4 tsp. salt, optional
1/4 tsp. paprika
Dash ground red pepper
For the filling:
1 cup finely chopped fully cooked ham
16 med eggs
to make the baskets:
in large bowl, combine potatoes,2 eggs, s&P, toss to combine. Spray 16 med non-stick muffin cups with non-stick and spoon rounded 1/4 cup potato mix in the palm of your hand, squeeze out moisture,place in muffin cup. Push & mold to make a "cup" Bake on bottom rack @ 350 for 1/2 hr. remove from oven.
Hollandaise:
In saucepan beat together egg yolks, water and lemon juice. Cook over lowheat stirring constantly until bubbling. stir in butter, 1 pc at a time until all melted and sauce is thick remove from heat.
Filling:
place 1tsp ham into each cup, crack 1 egg into each, return to 350 oven on middle rack. bake and addt'l 15 mins or until whites are firm. remove with spatula, add hollandaise to taste, nosh.
for the baskets:
2 lbs. potatoes, grated
2 med. eggs, lightly beaten
2 tsp. salt
1 tsp. pepper
non-stick spray
for Hollandaise:
6 egg yolks
1/2 cup water
1/4 cup lemon juice
1 cup firm cold butter, cut into small pieces
1/4 tsp. salt, optional
1/4 tsp. paprika
Dash ground red pepper
For the filling:
1 cup finely chopped fully cooked ham
16 med eggs
to make the baskets:
in large bowl, combine potatoes,2 eggs, s&P, toss to combine. Spray 16 med non-stick muffin cups with non-stick and spoon rounded 1/4 cup potato mix in the palm of your hand, squeeze out moisture,place in muffin cup. Push & mold to make a "cup" Bake on bottom rack @ 350 for 1/2 hr. remove from oven.
Hollandaise:
In saucepan beat together egg yolks, water and lemon juice. Cook over lowheat stirring constantly until bubbling. stir in butter, 1 pc at a time until all melted and sauce is thick remove from heat.
Filling:
place 1tsp ham into each cup, crack 1 egg into each, return to 350 oven on middle rack. bake and addt'l 15 mins or until whites are firm. remove with spatula, add hollandaise to taste, nosh.
Bored of your typical Big Mac?
Try THIS:
crispmac
Purchase Big Mac
Request BBQ sauce with order (Some lame-o McD's CHARGE for this small favor@!$%
Disassemble Big Mac
SCRAPE "SOME" of the "special sauce" and lettuce crap off with a fry... (find a STIFF, CRUNCHY one as the limp one's are not as effective...)
APPLY BBQ SAUCE to BOTH meat patties...
EAT the BEST BIG BBQ CRISPMAC in the business!:biglaugh:
(Try it! You'll THANK me for the RECIPE afterward! )
NOTE: This meal WILL find it's way onto your hands and inexplicably attracted by the force of gravity.
EDIT: BBQ SAUCE STAINS!!!
-crisp
Try THIS:
crispmac
Purchase Big Mac
Request BBQ sauce with order (Some lame-o McD's CHARGE for this small favor@!$%
Disassemble Big Mac
SCRAPE "SOME" of the "special sauce" and lettuce crap off with a fry... (find a STIFF, CRUNCHY one as the limp one's are not as effective...
)APPLY BBQ SAUCE to BOTH meat patties...
EAT the BEST BIG BBQ CRISPMAC in the business!:biglaugh:
(Try it! You'll THANK me for the RECIPE afterward! )
NOTE: This meal WILL find it's way onto your hands and inexplicably attracted by the force of gravity.
EDIT: BBQ SAUCE STAINS!!!
-crisp
Okay, will contribute.
Starts with: box of Kraft Mac n Cheese
- Boil water with salt and half a tablespoon of oil
- When water is boiling, add noodles and reduce heat to medium-low
- Let cook until noodles are plumped up
- Drain noodles
- Add noodles back to pot with tablespoon of butter, ~1/8 cup of milk, powdered cheese
- Stir
Take a can of Hormel no bean chili, pour into a bowl and microwave until hot.
Mix Hormel chili into mac n cheese
Enjoy!
Starts with: box of Kraft Mac n Cheese
- Boil water with salt and half a tablespoon of oil
- When water is boiling, add noodles and reduce heat to medium-low
- Let cook until noodles are plumped up
- Drain noodles
- Add noodles back to pot with tablespoon of butter, ~1/8 cup of milk, powdered cheese
- Stir
Take a can of Hormel no bean chili, pour into a bowl and microwave until hot.
Mix Hormel chili into mac n cheese
Enjoy!
Tanglicious Tuna sandwichs
*you'll need a wire mesh strainer
- 1 can of tuna (in water)
- 1/2 lemon
- Old bay
- Creole Seasoning or Cayenne Pepper (or both)
- Mayo, yo
- Bread of your choice (Buttermilk works well)
1. Open and strain the tuna until dry
2. Mix a small spoon's worth of mayo till well mixed. You don't want a huge amount of mayo, just enough to keep the tuna from clumping.
3. Cut a medium sized lemon in half, squeeze a half into the bowl by hand.
4. Add 2-4 shakes of Old Bay and 1-2 shakes of Creole/Cayenne
5. If you've done it all correctly, it should be well mixed and neither too dry or too soupy.
6. Put on bread and enjoi yo self!
*you'll need a wire mesh strainer
- 1 can of tuna (in water)
- 1/2 lemon
- Old bay
- Creole Seasoning or Cayenne Pepper (or both)
- Mayo, yo
- Bread of your choice (Buttermilk works well)
1. Open and strain the tuna until dry
2. Mix a small spoon's worth of mayo till well mixed. You don't want a huge amount of mayo, just enough to keep the tuna from clumping.
3. Cut a medium sized lemon in half, squeeze a half into the bowl by hand.
4. Add 2-4 shakes of Old Bay and 1-2 shakes of Creole/Cayenne
5. If you've done it all correctly, it should be well mixed and neither too dry or too soupy.
6. Put on bread and enjoi yo self!
Take two boned and skinned salmon fillets, place on a sheet of tinfoil. Add lemon pepper, parsley and a little knob of butter, or a drizzle of olive oil, and wrap it up tight, poking a hole in the top of the parcel. Bung in oven for 20 mins.
For the veg, take a saucepan, add some olive oil, 1 clove of crushed garlic, and add two chopped leeks. Add half a chopped yellow bell pepper and three vine tomatoes, chopped into quarters. Stir on a low heat and mix in some parsley, with one pinch of salt (not too much).
Thats it!
BBQ MARINADES!
Chinese Chicken:
Two Tablespoons Dark Soy Sauce
Two Tablespoons Sesame Oil
One Tablespoon Honey
Two/Three Teaspoons Sesame Seeds
Literally, get a bowl, add the sesame oil and the soy sauce, mix together. Add the honey and the sesame seeds, mix through thoroughly. Voila - you're done for this one, just soak the chicken in it for a good 20 minutes at least before putting it on the BBQ
Lamb Marinade:
3 stalks of Rosemary (fresh if possible), at least 6" long.
3 cloves of Garlic
Three Tablespoons Olive Oil
Maldon Sea Salt
Get out a blender for this one boys: Strip off the rosemary leaves from the stalks, and bung the leaves in the blender. Crush the garlic in a garlic press, and add to the blender with the Olive Oil & Sea Salt.
Blend until you end up with a green 'soup'
Slather it over the lamb, and again, give it at least 20 minutes before BBQ'ing it.
Nom?
Chinese Chicken:
Two Tablespoons Dark Soy Sauce
Two Tablespoons Sesame Oil
One Tablespoon Honey
Two/Three Teaspoons Sesame Seeds
Literally, get a bowl, add the sesame oil and the soy sauce, mix together. Add the honey and the sesame seeds, mix through thoroughly. Voila - you're done for this one, just soak the chicken in it for a good 20 minutes at least before putting it on the BBQ
Lamb Marinade:
3 stalks of Rosemary (fresh if possible), at least 6" long.
3 cloves of Garlic
Three Tablespoons Olive Oil
Maldon Sea Salt
Get out a blender for this one boys: Strip off the rosemary leaves from the stalks, and bung the leaves in the blender. Crush the garlic in a garlic press, and add to the blender with the Olive Oil & Sea Salt.
Blend until you end up with a green 'soup'
Slather it over the lamb, and again, give it at least 20 minutes before BBQ'ing it.
Nom?
Steak with Creamy Mushroom Sauce
What better way to end the week than with steak and a nice glass of red wine?
150g button mushrooms, thinly sliced
1 cup beef stock
1 med red onion, finely diced
1/2 cup red wine
1/2 cup pure cream
1.5 tbls olive oil
1) heat oil, add mushrooms and onion, cook until soft/browned
2) Add wine, bring to boil. Reduce heat to low.
3) Simmer 2-3 mins (until liquid has evaporated)
4) Add stock & cream, bring to the boil.
5) Reduce heat & simmer 2-3 mins (until reduced by half)
Voila!
(Tis lovely with baked carrots and potatoes - make sure the postatoes crispy on the outside and fluffy on the inside!)
Also lovely with a nice glass of red
What better way to end the week than with steak and a nice glass of red wine?
150g button mushrooms, thinly sliced
1 cup beef stock
1 med red onion, finely diced
1/2 cup red wine
1/2 cup pure cream
1.5 tbls olive oil
1) heat oil, add mushrooms and onion, cook until soft/browned
2) Add wine, bring to boil. Reduce heat to low.
3) Simmer 2-3 mins (until liquid has evaporated)
4) Add stock & cream, bring to the boil.
5) Reduce heat & simmer 2-3 mins (until reduced by half)
Voila!
(Tis lovely with baked carrots and potatoes - make sure the postatoes crispy on the outside and fluffy on the inside!)
Also lovely with a nice glass of red
I have something NEW for you people!
Spinach & Goats Cheese Tarte
4 Eggs
1kg of Flat Leaf Spinach, no stalks (frozen is fine)
1 Clove of Garlic
Single Cream
Milk
Butter
Crumbly Goats Cheese
Ready Roll Puff Pastry
Flour
Okay - first thing you want to do, is sort out the filling. Take the spinach, and cook it in a pan. If frozen, just put it on a low heat for a while with the lid on. Once cooked, you want to squeeze it and make sure any water is drained away. Add a large knob of butter and a clove of crushed garlic. Mix well & put it to one side to cool down a bit.
Now you want to crack two eggs into a bowl, and the YOLKS of the other two (save the white for a meringue or something). Add a large pinch of salt and a good amount of black pepper. Add about a tablespoon of cream, and two tablespoons of milk. Whisk until creamy.
Now, take a quiche tin, or a round baking tray and grease it thoroughly with a little oil. Pop in a dessertspoon of flour, and tap it round, so that the tin is covered, both the wall, and the base. This stops the pastry from sticking.
I use ready roll to make this a quick and easy task, but by all means make your own - shortcrust does equally well, but i prefer the lightness of puff. Line the tin, but dont bother cutting any excess off - just leave it looking rustic!
Put the spinach evenly across the pastry, and then top it with chunks of the goats cheese. Now you can use whatever kind you like, but i prefer the crumbly type.
On top of that, pour in the egg mix.
Put it in the oven at regulo/gas mark 6 for about 20 minutes.
THEN YOU NOM IT!
Spinach & Goats Cheese Tarte
4 Eggs
1kg of Flat Leaf Spinach, no stalks (frozen is fine)
1 Clove of Garlic
Single Cream
Milk
Butter
Crumbly Goats Cheese
Ready Roll Puff Pastry
Flour
Okay - first thing you want to do, is sort out the filling. Take the spinach, and cook it in a pan. If frozen, just put it on a low heat for a while with the lid on. Once cooked, you want to squeeze it and make sure any water is drained away. Add a large knob of butter and a clove of crushed garlic. Mix well & put it to one side to cool down a bit.
Now you want to crack two eggs into a bowl, and the YOLKS of the other two (save the white for a meringue or something). Add a large pinch of salt and a good amount of black pepper. Add about a tablespoon of cream, and two tablespoons of milk. Whisk until creamy.
Now, take a quiche tin, or a round baking tray and grease it thoroughly with a little oil. Pop in a dessertspoon of flour, and tap it round, so that the tin is covered, both the wall, and the base. This stops the pastry from sticking.
I use ready roll to make this a quick and easy task, but by all means make your own - shortcrust does equally well, but i prefer the lightness of puff. Line the tin, but dont bother cutting any excess off - just leave it looking rustic!
Put the spinach evenly across the pastry, and then top it with chunks of the goats cheese. Now you can use whatever kind you like, but i prefer the crumbly type.
On top of that, pour in the egg mix.
Put it in the oven at regulo/gas mark 6 for about 20 minutes.
THEN YOU NOM IT!
FUCKING CAT! I took it out of the oven, went to answer the phone, came back less than a MINUTE later, and it's EATEN HALF OF IT!
Greedy little fuckbag....
*cocks his P99, goes a huntin'*
Greedy little fuckbag....
*cocks his P99, goes a huntin'*
MA70witBoost
Registered Drifter
Kai;1367873 said:
sorry ta hear the cat ate ya food! looked good too. loving this thread, just wish i wasn't such a picky eater.