I’ve had bacon and peanut butter sandwiches before.What used to be called Oscar Mayer bacon was the best to use.
Spicy lamb bolognese
Ready in 30 minutes
Serves 4
400g pack minced lamb
1 onion, chopped
2 carrots, diced
2 tsp hot smoked paprika
400g can chopped tomatoes
300g spaghetti
25g pack fresh parsley, chopped
Fry the lamb, onion, carrots and paprika in a large saucepan for 3 minutes, stirring occasionally.
Add the chopped tomatoes and 100ml water. Cover and bring to the boil. Simmer for 20 minutes, removing the lid for the last 5 minutes, stirring occasionally. Season to taste.
Meanwhile, cook the spaghetti in boiling water for 10 minutes, drain and stir into the lamb Bolognese, and scatter with the parsley.
1 Like
That sounds ■■■■■■■ good.
Chicken, asparagus and herb pasta
Prep: 10 minutes
Cook; 10 minutes
Serves 4
300g pasta shapes
1 tbsp olive oil
300g boneless chicken breasts, cut into thin strips
230g bunch asparagus, trimmed and cut into 3
150g cream cheese
25g chives, snipped
25g parsley, chopped
Cook the pasta in boiling water for 10 minutes until tender, drain and return to the pan.
Meanwhile, heat the oil in a large frying pan and fry the chicken and asparagus for 5 minutes, add the cream cheese and herbs with 75ml water and cook for 1 minute. Stir into the pasta, season to taste and serve.
Tip: try using garlic and herb soft cheese for extra flavour.
Loaded cauliflower
Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (I don’t use mushrooms in mine)(optional)
Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well…
place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
A Scottish recipe
Basic but flexible ingredients for stovies
3 lbs tatties (potatoes)
1 large onion or 2 small
1 lb steak mince or lamb
or diced pieces of meat
or cheese or vegetables
2 ozs beef dripping or lard
or butter or olive oil
1/2 pint of water
Meat stock cube or veg
Salt to taste, and Pepper
You don’t have to be exact with the quantities
Chop the onions into a pot, add fat, and gently cook for 4-5 mins until soft. Add meat, stir into the onions and cook until a light brown. Peel, slice and dice your potatoes as you’d normally do. Hurtle them into the pot with the onions and meat. Chuck in the water, stock, salt, pepper. Bring to the boil and simmer for 30 minutes with the lid on, shoogling (shaking!) or stirring the pot occasionally to make sure it doesn’t all stick. Cook until the potatoes are soft (push a table knife through a piece to test). Don’t worry if the bottom layer is a bit burnt as this adds to the flavour of the rest. Mmmm.
More will be posted on Monday.
Cream cheese garlic mashes potatoes
3 lbs red potatoes
8 oz cream cheese
roasted garlic to taste
salt and pepper to taste
Partially peel and boil potatoes till fork inserts easily. Drain potatoes and mash with cream cheese, garlic and salt and pepper. Don’t over cream. It’s meant to be rustic and chunky with bits of potato and peel and garlic.
Note: When deciding your level of garlic try roasting a bulb of garlic, by cutting the top off the entire bulb, drizzling with a tablespoon of olive oil, loosely enveloping in foil and baking at 400 degrees until softened, about 25 minutes. Then slowly add more and more of the roasted garlic until the potatoes are garlicy enough for you. Roasted garlic is more mild but fresh garlic is good and garlic powder is ok too if you don’t like to use fresh garlic.
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Wooo! This thread looks like a raving success!
3 Likes
Slow cooker chicken chili
3 lbs boneless chicken breast
1 green bell pepper diced
1 yellow onion diced
2 cans diced green chilis
24 oz salsa verde
3 cans white beans
In large slow cooker add green chilis, bell peppers and onions then place the 3 lbs chicken breasts atop the veggies. Pour the salsa over the chicken and cook on high for 4 hours or low 8 hours. Carefully remove and shred chicken, return to cooker and add, drained and rinsed beans to the pot. Combine. Cook on high for 30 minutes. Serve with sour cream and tortilla chips.
Note: any canned beans can be used, we like to mix different types.
1 Like
Vegetable Lasagna
1 lbs lasagna noodles boiled
1 jar favorite marinara sauce
8 oz grated mozzarella cheese
8 oz grated cheddar cheese
8 oz cream cheese
1 red bell pepper diced
2 zucchini sliced
1 onion diced
10 mushrooms sliced
Sautee vegetables until tender. In lasagna pan put 2 spoons of marinara sauce followed by a layer of noodles, a layer of vegetables and a small amount of the grated cheese. On the next layer spread an even layer of cream cheese over the noodle using the entire amount, and top with another layer of noodle, repeat first layer until you get to the top. On the top layer cover the lasagna with marinara sauce and top with the majority of the grated cheese. Bake uncovered at 350 until cheese is brown and sauce bubbles.
1 Like
Sweetcorn and bacon chowder for 1
Ingredients
Serves: 1
1 slice bacon
1 Small onion, chopped
1 garlic clove, crushed
1 medium to large potato, peeled and chopped
240ml chicken or vegetable stock
1 to 2 tablespoons tinned sweetcorn
1 to 2 tablespoons single or double cream
Method
Prep:5min › Cook:15min › Ready in:20min
Cook bacon until crisp, set aside on kitchen paper to drain.
In same pan, cook onion gently until translucent. Stir in the garlic.
Add stock and potato, and bring to the boil, then reduce to a simmer for 10 minutes, until the potato is soft and cooked through. Use a masher or fork, and break up the potato chunks.
Stir in the sweetcorn and more water/stock if liquid has reduced. After 2 to 3 minutes, add cream and bacon. Simmer for another 5 minutes.
Season and serve.
Tip
To turn this into a filling supper, add 100g cooked chicken per person.
1 Like
Scotch pancakes
75g plain flour
1/4 tsp salt
1/2 tbsp baking powder
1/2 tsp sugar
112 mls evaporated milk
1 small egg
1/2 oz of butter
oil for frying
Sift together flour, salt, baking powder, and sugar. Make a well in centre and pour in the milk. Then add egg and melted butter. Beat well till pancake batter is smooth.
Heat a well-greased girdle (griddle)or pan. Drop a spoonful of batter at a time on to it.
Do as many spoonfuls as the girdle will take. Cook on one side until it browns.
When it starts to rise up and bubble, turn then over and bake on the other side
When cooked - place on a clean tea-towel, cover them over until the next batch is ready
Serve while still warm with golden syrup, whipped cream or maybe homemade raspberry jam.
2 Likes
Here’s the pecan pie I made when I celebrated holidays with other people. It’s a custard pie and uses no corn syrup.
2 Likes
Sounds delish on a chilly day! 
Paella’ Re Ist recipe. Most supermarket paella in the UK has chorizo. Spaniards regard that as a culinary abomination.
1 tbsp olive oil
1 leek or onion, sliced
110g pack chorizo sausage, chopped
1 tsp turmeric
300g long grain rice
1l hot fish or chicken stock
200g frozen peas
400g frozen seafood mix, defrosted
Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.
1 tbsp olive oil
1 onion, chopped
1 tsp each hot smoked paprika and dried thyme
300g paella or risotto rice
3 tbsp dry sherry or white wine (optional)
400g can chopped tomatoes with garlic
900ml chicken stock
400g bag frozen seafood mix
juice ½ lemon, other half cut into wedges
handful flat-leaf parsley, roughly chopped
Heat the oil in a large frying pan. Add the onion and soften for 5 mins. Stir in the paprika, thyme and rice, stir for 1 min, then splash in the Sherry or wine, if using. Once it has evaporated, stir in the tomatoes and stock. Season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.
Stir the frozen seafood into the pan and cover with a lid. Simmer for 5 mins, or until the prawns are cooked through and the rice is tender. Squeeze over the lemon juice, scatter with parsley and serve with extra lemon wedges.
1 Like
LAMB HOT POT (serves 2-3)
1lb diced lamb
1 diced onion
1 small chopped Swede
2 chopped carrotts
3 medium or 2 large spuds, peeled and sliced
1 pint lamb stock
Knob butter / Marge
1 dessertful olive oil
Teaspoon mixed herbs
Using olive oil Seal lamb in frying pan (fry quickly in oil for a couple of minutes on each side to brown meat
Drain off oil and place meat with onions, carrots, Swede, herbs and stock in ovenproof dish. Layer potatoes on top and spread knob of butter on top layer.
Cook inn medium oven for approx 90 mins. Spuds should be cooked through, and browned on top.
RICH BEEF STEW serves 3 or 2 if hungry
1 lb (450 g) diced braising or stewing beef
1 onion chopped
2 cloves garlic
2 carrots peeled and chopped
Half punnet mushroomed, halved or quartered dependent on size
1 tbs tomato puree
1 beef stock cube
750 ml fluid (can be water but ideally made up of mix of beer or wine & water)
1 tsp paprika
1bay leaf
1 tsp mixed herbs
Place all ingredients in slow cooker put on high and cook all day. Add salt & pepper to taste if gravy needs thickening, mix a paste of 1 heaped dessert spoonful Corn flour into 2 dessert spoons cold water, and pour into stew about 15 mins before serving stirring until well mixed.
Serve with boiled or jacket potatoes, or rice.
Will freeze.
Are these recipes you like @firemonkey or just things you are looking up? I meant to create a database of members favorites.
The recipes are a mix of ones that appear in RSS feeds, one’s I’ve copied and tried & ones I haven’t tried, one’s people have sent to me…
As it’s obviously causing enough of a problem for you to feel the need to comment; I’ll cease posting in the thread…