Recipe Collection Thread (recipe board)

AussieLass

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.

arkonite_babe

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_babe

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.

fluffyscruffy

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

arkonite_babe wrote:

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

cheekymole

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.

pol

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

Bargain_Rzl

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.

Chipps

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.

pol

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.

wigginsmum

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