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Recipe Collection Thread (recipe board)

edited 30 November -1 at 1:00AM in Old Style MoneySaving
612 replies 703K views
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  • AussieLassAussieLass Forumite
    4.1K posts
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    2 cups milk
    125g creamed corn
    4 eggs
    90g melted butter
    1/2 cup plain flour
    1 cup grated cheese
    1 cup cooked chicken
    1 tablespoon chopped parsley
    1 tablespoon snipped chives

    Preheat oven to moderate, 180 degrees. Lightly grease a deep pie plate.
    In a large jug, whisk together milk, eggs & butter. Season to taste.
    Sift flour into a large bowl. Make a well in the centre, gradually whisk in milk mixture.
    Mix in half the cheese and all the chicken, corn, parsley & chives. Spoon mixture into prepared plate.
    Sprinkle with remaining cheese. Bake for 45 -50 minutes until firm. Serve in wedges. Accompany with salad.
    Don't worry about the world coming to an end today. It's already tomorrow in Australia. ;)


  • arkonite_babearkonite_babe Forumite
    7.4K posts
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    Taken from www.about.com recipe section



    Easy Crockpot Spaghetti Sauce


    8 ounces Italian sausage
    1 pound lean ground beef
    2 cans (14.5 ounces each) diced tomatoes with juice
    1 cup chopped onion
    1 can (8 ounces) tomato sauce
    1 can (6 ounces) tomato paste
    1/2 cup chopped green bell pepper
    1 to 2 tablespoons sugar
    1 to 2 teaspoons salt, or to taste
    2 cloves garlic, crushed
    2 teaspoons dried leaf basil
    dash ground red pepper or red pepper flakes, if desired

    Remove sausage from casings; brown in a heavy skillet along with ground beef. Break up sausage and ground beef while browning; drain well.

    Add sausage and beef to crockpot, along with all remaining ingredients. Cover and cook on LOW setting for 8 to 10 hours or HIGH for 4 to 5 hours. Serves 8 to 10. This sauce can be frozen.
  • arkonite_babearkonite_babe Forumite
    7.4K posts
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    450g (1lb) Red Cabbage
    About 1 tablespoon wine vinegar
    125ml (4 fl oz) water
    1 level teaspoon salt
    About 2 heaped teaspoons sugar
    450g (1lb) cooking apples

    Remove any damaged leaves from the cabbage. Cut into quarters, remove the core and slice finely across the grain. Put the wine vinegar, water, salt, sugar into a cast iron casserole or stainless steel pan. Add the cabbage and bring to the boil.

    Meanwhile peel, core and quarter the apples. Lay them on top of the cabbage, cover and continue to cook gently until the cabbage is tender. About 30 minutes to 1 hour. Taste for seasoning and add more sugar if necessary.

    Very nice served with pork and creamed potatoes!

    I didn't have wine vinegar so I used 1/2 a tablespoon of ordinary vinegar instead and it tasted just fine.
  • Had this FANTASTIC pudding at friends house...Its chocolate bread & butter pudding and tastes heavenly.

    BUTTER BRIOCHE BREAD
    150G 75% DARK CHOC
    425ML WHIPPING CREAM
    4 TABLESPOONS DARK RUM
    110G CASTER SUGAR
    75G BUTTER
    GOOD PINCH CINNAMON
    3 X EGGS

    DOUBLE CREAM TO SERVE

    SLICE BREAD, CUT CRUSTS OFF BREAD
    AND CUT INTO TRIANGLES.
    PLACE CHOC, WHIPPING CREAM, RUM, SUGAR, BUTTER AND CINNAMON IN A BOWL AND SET OVER A BARELY SIMMERING PAN OF WATER. BE CAREFUL NOT TO LET THE BOWL TOUCH THE WATER. STIR UNTIL THE BUTTER AND CHOCOLATE HAVE MELTED AND ALL THE SUGAR HAS DISSOLVED. REMOVE BOWL FROM THE HEAT AND GIVE IT A REALLY GOOD STIR.
    IN A SEPARATE BOWL WHISK THE EGGS AND THEN POUR THE CHOC MIX OVER THEM AND STIR REALLY THOROUGHLY.
    THEN SPOON SOME OF THE CHOC MIX INTO THE BOWL YOU HAVE DECIDED TO USE (MEDIUM SIZE) AND START TO ARRANGE THE BREAD. WHEN YOU HAVE COVERED THE BOTTOM WITH BREAD POUR SOME MORE CHOC MIX OVER IT AND REPEAT THE PROCESS UNTIL THE DISH IS FULL ENSURING YOU LEAVE ENOUGH MIXTURE TO COVER THE TOP LAYER.
    THEN USE A FORK TO PRESS DOWN THE BREAD GENTLY SO THAT IT GET COVERED EVENLY WITH THE LIQUID AS IT COOLS.
    COVER IN CLINGFILM AND ALLOW TO STAND FOR 2 HOURS AT ROOM TEMPERATURE AND THEN PLACE IN THE FRIDGE FOR AT LEAST 24 HOURS (PREFERABLY 48).
    PRE HEAT OVEN TO GAS MARK 4 (180C) REMOVE CLINGFILM AND COOK FOR 30-35 MINS.
    LEAVE TO STAND FOR 10 MINUTES BEFORE SERVING WITH WELL CHILLED DOUBLE CREAM.


    I only have 300ml of whipping cream, can anyone tell me if I can make it up to 425ml with single cream or will it go all wrong?

    Fluffyscruffy

    In the meantime, here's the link to the Dairy Council website perhaps you can find some info on your cream query there?
    Glad wrote:
    I've often stretched whipping cream with milk so probably your single cream would do
    You can if you think you can!
  • Have been asked to post this recipe here

    Chinese Chews

    2 oz. Self-raising flour, 4 oz. Plain flour, pinch salt, 1 cup sultanas (small raisins), 1 / 2 cup chopped walnuts (or pecans), 1 cup sugar, 2 eggs, 1 tablespoon milk, 3 drops vanilla, 4 oz, melted butter.

    Mix all ingredients together and spread into a greased flat tray. Bake at 350 degF for 30 to 40 minutes.

    Leave in tray to cool and ice when cold. You can sprinkle with coconut or chopped walnuts.Chocolate Chinese Chews

    3 oz. Butter (melted), 6 oz. Sugar, 1 teas. Vanilla, 2 eggs, 4 oz, self-raising flour, 2 tablespoons cocoa, 2 tablespoons milk, 1 / 2 cup chopped walnuts, 1 cup chopped raisins or dates.

    Mix all ingredients together and spread into a greased flat tray. Bake at 350 degF for 30 to 40 minutes.

    Leave in tray to cool. You can ice with chocolate icing or sieve some icing (powdered) sugar over the top.
    I haven't got one!
  • polpol Forumite
    643 posts
    Part of the Furniture Combo Breaker
    ✭✭
    A little luxury for Christmas

    4oz (100g) butter
    2 tbsp golden syrup
    5oz (150g) chocolate
    8oz (225g)digestive biscuits, crushed
    3oz (75g)glace cherries, chopped
    2oz (50g) sultanas
    5oz(150g) chocolate for topping

    Melt butter, syrup and 5oz chocolate in a bowl over hot water. Stir in biscuits and fruit. Press into a greased 8" cake tin or 6" square tin. Melt rest of chocolate and pour over the top. Leave to set, then cut into slices/bars.

    Guaranteed to disappear fast!

    pol
    37 mrstwins squares, 6 little bags, 16 RWB squares, 1 ladies cardi, 4 boobs, 20 baby hats, 4 xmas stockings, 1 scarf, 4 prs wristwarmers
  • Bargain_RzlBargain_Rzl Forumite
    6.3K posts
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    This wasn't exactly a formal recipe, just something I threw together with a bunch of stuff I'd picked up on reduced to clear! I did it in a big pot on the stove but will use SC next time. The quantity I used made about 5 portions.

    Ingredients: 12 Sainsburys Taste the Difference pancetta & parmesan sausages, 1 leek, 1 courgette, 1 yellow pepper, 1 green pepper, 2 quite large red chillies (de-seeded - but I suppose you could leave the seeds in if you're that way inclined!), 1 large onion, 4 cloves garlic, about 8 or 9 chestnut mushrooms, 1 tin chopped tomatoes, 1 pint vegetable stock (from a cube), a big slug of port wine (but ordinary red wine would probably also work) dried mixed herbs, 2 bay leaves, black pepper.

    Method: Chop up everything on the list up to and including the mushrooms. When I did it on the hob I started off by putting some olive oil in the bottom of the pan and softening up the onion, garlic & peppers, but I bet if you use the SC you could just chuck everything in together. Then add all the liquid and herbs, stir up together, and leave it to cook. Serve with rice.

    I make various sausage casseroles all the time, but it was definitely the tastiest ever! I haven't done one with chilli in it before, and the spicy edge just completes the flavour. Also, the TTD sausages were perfect as they didn't fill the sauce with grease (as my plain Co-Op pork sausages did in my previous effort). I suppose if you're using sausages with a higher fat content it might be an idea to grill them gently first - enough to drain off some of the fat but not so much that the skins go brown and spoil the squishy texture you get in the casserole.
    :)Operation Get in Shape :)
    MURPHY'S NO MORE PIES CLUB MEMBER #124
  • ChippsChipps Forumite
    1.5K posts
    Part of the Furniture Combo Breaker
    ✭✭✭
    This is a really cheap & easy pudding recipe from an American recipe book called "More with Less" The measurements are american cups, which is the 8oz mark on any measuring jug.

    Quick Fruit Cobbler
    Crust begins on the bottom & ends up on the top. Consistency of cobbler varies depending on variety of fruit and amount of juice, but still tastes delicious.
    Preheat oven to 180 C
    Combine in bowl
    1/2 cup sugar
    1/2 cup flour
    1/2 cup milk
    1 teaspoon baking powder
    1/4 teaspoon salt
    Pour into 9x 9 inch greased baking pan
    Add
    2 cups fruit - fresh, frozen or canned
    Bake for 40 minutes

    I use self raising flour, & don't bother with the baking powder. Also, I am not too fussy about the size of the pan, in fact usually do it in an oval pyrex dish.
    It is not obvious that the ingredients of the cake bit are as simple as they are. I made it recently for dessert using a large tin of fruit salad. It was really nice, served with custard.
  • polpol Forumite
    643 posts
    Part of the Furniture Combo Breaker
    ✭✭
    My friends recipe, her children love it!

    12oz self raising flour
    1 tbsp baking powder
    9 tbsp sunflower oil
    12 fl oz water
    6oz caster sugar
    5oz mincemeat
    1 tbsp demerara sugar
    pinch cinammon

    Sieve flour and baking powder, add caster sugar and mix well. Add the oil and water and whisk quickly, stir in the mincemeat. Put into cases (about 12). Mix together demerara and cinammon, sprinkle over, cook at 190C/375F/gas5 for 15-20 mins.
    37 mrstwins squares, 6 little bags, 16 RWB squares, 1 ladies cardi, 4 boobs, 20 baby hats, 4 xmas stockings, 1 scarf, 4 prs wristwarmers
  • wigginsmumwigginsmum Users Awaiting Email Confirmation
    4.2K posts
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    Very simple but needs to be made the day before.

    Ingredients:

    Equal quantities of double cream and Greek yoghurt
    Dark muscovado sugar

    Mix the cream and yoghurt together and pour into a pretty glass dish. Sprinkle a thick layer of the sugar on top. Put in the fridge.

    The sugar seeps down through the mix and goes all black-treacly. Yummy!

    Jules
    The ability of skinny old ladies to carry huge loads is phenomenal. An ant can carry one hundred times its own weight, but there is no known limit to the lifting power of the average tiny eighty-year-old Spanish peasant grandmother.
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