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Potato Dauphinoise

Large Oven-proof Dish:
Layers of potato/sweet potato slices interspersed with layers of chopped onion seasoned with nutmeg and salt & pepper. Fill up the lot with double cream (make sure it sinks down to cover all the lower layers) Top with more nutmeg and Salt & Pepper.
Bake for about an hour in a hot oven. (Poke with a fork to check if cooked)

Heart attack city, but scrumptious.


Spicy Red Cabbage

Large Red Cabbage, 1 Onion, One large Cooking Apple, Vinegar and Brown Sugar. cook it all up in a large saucepan until the cabbage is cooked. Preferably put it in the fridge for a couple of days, serve re-heated.
(Very good for entertaining as it's better to prepare it a couple of days in advance)

 

Spanish Omelette (that timeless favourite...)

For 2-3 pepole you will need
- 4 large eggs
- 4 mdium-sized potatoes
- 1 large onion
- lots of sunflower oil
- salt

Peel and dice the potatoes, chop the onions and put all in the pan. Add 3-4 pinches of salt and enough oil to nearly cover everything. Slow fry at a very low flame until the potatoes are tender.

Whisk the four egss in the bowl and add the cooked potatoes and onions. Do not add the oil!!! Keep a little oil in the pan and dispose of the rest. Put the mixture back in the pan, shape it a bit, and cook until the bottom side is done and the raw egg on top is nearly cooked too. Then turn it and cook the other side.

 

Tried this one just a few days ago...

Garlic Chilli Steak.

You Need.
- 2 Cloves of Garlic, Crushed and Roughly Chopped
- x Amount of Chilli Sauce (Not Sweet, just Chilli)
- 2 good-sized steaks. (Barbeque Steak works well)

Mix well crushed Garlic and Chilli sauce in a medium bowl.
Coat the steaks with this mixture (a pastry brush works well here) and let sit. Add any remaining mixture.
Leave for ten or so minutes and cook on a hot barbeque.
Serve immediately.

BTW, Takara, that pork sounds great. Might have to try it myself sometime.

 

Ara's Bizarre Stuff That Was Once Curry

(I originally got the recipe from my sister's old professor, who was impressed by hte fact that I was the only one of their guests who could eat the stuff... since this is severely HOT)

Also, this is a v. flexible recipe

This makes approximately two helpings, since it's served with rice

1 lbs (450 g) of chiken, sliced (any other meat works, too...)
1 good-sized red onion (A normal one can be substituted), chopped
3 to 5 well-sized tomatoes, peeled
1 to 3 Tbs of Vindaloo Curry paste (Works with others, such as Tikka, but Vindaloo is best)
28 fl ounce (2 dl) of coconut milk, can be substituted with cream
2 or 3 chili, chopped
1 good-sized sweet red pepper (If someone knows what those are called properly., do tell me)
Cumin seeds
Oil

(mushrooms, vegetables, and random stuff can be added if needed)

Stick the oil to a good-sized pot, and fry the cumin seeds until theyy're brown. Stick in chopped onion. sliced sweet pepper and sliced chili, and fry until it's done (You know, all slimy) Then, stick in the chicken and fry.

After chicked is done, add the vindaloo paste. Keep cooking it for approximately 5 minutes or so, then add the peeled and crushed tomatoes (canned tomatoes also work, if you're lazy) and the coconut milk.

Let it boil, stirring frequently, for at least 30 minutes (or else the spices will make your stomach upset) and until it's a nice, sticky brown. If it seems to get too stuicky, add coconut milk as needed.

Serve with rice, and lots of beverages

And yes, this recipe is the result of having an original recipe and having to tweak it a lot thanks to lack of funds and according to what is in the cupboard

 

Ok, this one is argentinian, it is called "empanadas", they size are like a fist, you can make them fried or in a oven, so the dough(?) is made for those 2 ways, in this case, I will give you the one for oven.
Dough:
1.1/4 kilo of flour (5 cups)
60 grs baking powder (2 taps)
25 grs salt (1 tap)
125 grs lard
250 ml milk (1/4 of liter)

The "filling"
4 chopped onions
125 ml oil
50 grs paprika
500 grs ground beef (1 lb)
salt, oregano, pepper
1 bouillon cube
3 eggs

Dough preparation:
Sift flour, baking powder and salt together, add melted lard and hot milk, mix little, mixing well, but not kneading. Let stand for 20 minutes and then roll it. Cut in circles aprox 20 cm diameter, and fill with (almost) a spoon full of the "filling thing", moisten the edges and fold shapping them as triangles or rectangles, brush with egg white or milk, puncture in 2 o 3 spots. Place on a baking sheet and bake for 40 minutes at 375 F.

Filling preparation:
Fry onion in hot oil until cooked, lower the heat and add paprika and ground beef, when cooked add the rest of the spices, and the bouillon dissolved in 1/2 cup of water. Let it simmer for 5 to 10 minutes on low heat. When cold, add the boiled eggs and mix it, use to stuff the empanadas.
Enjoy it.

 

This recipe was originally my great grandmother's but it has been passed down and unlike the shepherd's pie recipe I actually make this one myself. It is a quick, easy to make cake and it if tastes quite nice. Just don't make the mistake of mixing up the order of the 1,2,3,4.

1,2,3,4 Cake

1 c. butter
2 c. sugar
3 c. flour
4 eggs

3 t. baking powder
salt and pepper
1/2 t. vanilla
milk

Preheat over to 350

Grease cakepan and sprinkle in a little bit of flour.

Cream butter and sugar, then add the vanilla and eggs. Mix Well.

Combine flour with baking powder, salt and pepper. Mix into the wet ingredients while gradually adding milk until you have a thick creamy texture.

Pour mixture into cakepan and bake. Turn out to cool. It tastes pretty good served hot but I personally prefer the leftovers which I normally chill overnight.

 

Not really mine but still my favourite.

1 ciabatta bread
Some ruccola
Mustard
Olive Oil (as many as you like, I use a lot)
and a good sized piece of beef (preferably entrecote or even rib-eye if you can spare it)

Heat up the ciabatta in the oven till it's nice and crispy (hate that word)
Now take the meat (without any fat or tendons, because it might be hard to eat later. You could slice it off after baking it) and put it between plastic wrapping and punch it with your palms or with a blunt object (enceclopedia) until it's about 1cm thick. It should be larger now too.
Bake that in a pan, 1 minute on each side and let it cool down a bit.

In the mean while take your ciabatta, slice it in appropriate pieces (looking at the meat and the amount you can eat) and smear the mustard on both sides and put on some (or lot's) of olive oil. Lay the beef between the bread and put some ruccola on top of that.

Done deal, serve it with some salad or anything you fancy. BTW it's eaten like a sandwich.

 

Hey Sydax - My mother-in-law makes empanadas as well, but fills them with a fruit filling (jam maybe) and then coats them with powdered sugar after frying them. I guess hers are the mexican style empanadas.

We could make your empanadas for dinner and my mother-in-law's for dessert.

 

Takara and Arabwel, I'm bummin' that Velcro's got an aversion to all things coconut. Those look like the kind of quick, tasty things that I need to shake up my weeknight dinner table.

Here's our family fallback recipe - the pantry is never without the ingredients.

Velcro and Rally's Black Bean Stuff

2 cans black beans, drained (15 to 19 oz cans)
1 can chopped tomatoes (can use stewed)
1 can corn, drained
1 medium onion, coarsely chopped
1 green bell pepper, coarsely chopped (can substitute pasilla or anaheim chiles - my preference)
1 jalapeno, minced (optional, can susbtitute serranos or habaneros as desired)
2-3 cloves garlic, smashed and minced

Combine all in a 9"x13" baking pan. Season with 2 T chili (or chile, depending on what you have) powder, 1 T. dried oregano, 1 T ground cumin, salt and black pepper to taste.

Top with one batch of cornbread batter. A boxed mix is fine, or whip up your own:

3/4 c. flour
3/4 c. cornmeal (NOT cornflour!)
1/4 c. sugar
1.5 t. baking powder
pinch of salt
1 egg
1/3 c. vegetable oil
2/3 c. milk

Bake at 350 F for about 45 minutes, or until the top is golden and the filling is bubbly. This is a great thing to assemble in advance and bake when desired.

 

Like I said, normal cream can be substituted. (I originally used cream, before I realized it had gone sour and there was a can of coconut milk in the pantry.... )

 

Recipe for Love

Ingredients

2 Hearts Full of Love
2 Heaping Cups of Kindness
2 Armfuls of Gentleness
2 Cups of Friendship
2 Cups of Joy
2 Big Hearts Full of Forgiveness
1 Lifetime of Togetherness
2 Minds Full of Tenderness

Method

Stir daily with Happiness, Humor and Patience.
Serve with Warmth and Compassion, Respect and Loyalty.

 

Sorry...a good chef keeps his recipes a secret.

 

Sloe Gin

1 Bottle of Gin
1 Empty Bottle
Some Sugar
A load of Sloes. (Berries from a Blackthorn bush)

Split the gin equally between the two bottles, add about an inch of sugar in the bottom of each bottle.
Score each Sloe with a knife and fill up each bottle.

Leave for two months, giving the bottles a shake about once a week.

Serve by itself or with Tonic/lemonade

p.s. I'm not sure you have Sloes in the states.

 

JSBB, salt and pepper in a Cake???

 

3 family recipes here, 2 pretty quick ones.

"Mock Fish" (that's what my mum calls it)

Peel enough potatoes to feed however many people you have in mindand shred them either with a hand grater or a food processor, mix in enough eggs to make them stick together but not overpower the taste, shallow fry until golden brown.
Serve with salt, pepper and sauce to your taste.

"Beef Stroganoff"

Half kilo or so of steak cut into strips and browned in a little bit of oil (or a non-stick frying pan), a couple of onions diced, cut into strips, however you like them, browned in the same pan, add mushrooms when the steak and onion are almost cooked, and when the mushrooms soften, add about 300ml Sour Cream and a few heaped tablespoons of tomato paste, stir in until the 'sauce' is an orange/brown colour. Serve with rice or pasta.

"Meatloaf"

Mix together in a bowl: half a kilo of beef mince and of sausage mince, a cup of breadcrumbs, two teaspoons of curry powder, 2 diced onions, 2 eggs, a tablespoon of chopped parsley and salt/pepper to taste. While mixing, gradually add a half cup of water and the same of milk.

Shape into a loaf in a greased baking dish and cook in a moderate oven for 30 minutes.

When almost ready, make the sauce in a saucepan by combining: a half cup each of water and tomato sauce, a quarter cup each of worcestershire sauce and brown sugar 2 tablesppons each of vinegar and lemon juice, 1oz of butter and 1 teaspoon of instant coffee powder.

After the meatloaf has cooked for 30 minutes, pour the sauce in with it and cook for 45 minutes more frequently basting it with the sauce.

Serve with whatever vegetables/salad you want.

 

I have travelled many countries and all of them get Irish recipies wrong (btw Corned Beef is not from Ireland and has nothing to do with St Patricks Day)! Now is my chance to put the record straight:

Irish stew is easy to make and if made with mutton and cooked slowly will be both flavorsome and tender. Mutton, being an older meat, has more flavor than lamb.

2 1/2 lb boned mutton
4 large potatoes
2 large onions
3 or 4 medium carrots
sprig of parsley
2 cups water
salt and pepper
(serves four)

Cut the meat into good size chunks. Peel the vegetables and slice thickly. Chop the parsley. Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes. Pour in the water and season to taste. Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid. The dish may also be made with lamb, in which case it requires only 1 1/2 hours cooking time.