Food Food ^-^

[SweetHeather]

I love to cook like my mom. I cook all sorts but thought I'd post what I made for dinner ^-^. Guessed on measure I rarely measure and comes out perfect. So just use your judgement on amounts

 

5 lbs of elk (can use beef)

chopped ham

8 oz of broccoli cuts

1/2 teaspoon of salt

2 tablespoons of basil

1-2 tablespoons of butter

3 oz cheese (any should do I used a mexican taco cheese)

1/4 can of peas

1 large beef bullion cube

1/2 can of diced tomato (I used diced tomatoes with garlic & olive oil)

parmesan cheese (I tend to love it so put a bit)

 

*you can add more or less of any of the above to taste*

 

Only add the diced tomatoes into the mix do not add the juice.

Cook on low and covered for the duration until its fully cooked. Uncover as needed to stir.

 

1 fresh loaf of sour dough bread

cheese (any should do I used a mexican taco cheese)

butter

 

Half the loaf then cut it in half. Spread butter evenly. Use the tomato juice and coat thinly (or zig zag what I did) Let toast all the way then remove from oven (I used a bread oven) .. then add cheese while still hot.

 

*serve*

Add portions to each slice then add more (mexican taco) cheese and parmesan (if you want), top with fresh basil

 

Hopefully not too confusing I do a lot by watching, but was yummy ^-^

 

And yes lots left over from the 3 of us hehe anyone want to come over?

[Polte]

Ooh, that sounds scrumptious.. What do you call this mysterious mix?

 

I think I have most of the ingredients.. Mmm, just missing one! *puts on hunter's cap and goes elk hunting in the outback*

[SweetHeather]

Ooh, that sounds scrumptious.. What do you call this mysterious mix?

 

I think I have most of the ingredients.. Mmm, just missing one! *puts on hunter's cap and goes elk hunting in the outback*

Heheh ummm Elk Surprise? I just made it up cuss we had all this stuff and I wanted a hot sammich ^-^ Think I said the wrong measures for some the stuff that I could remember. But if you cook enough not hard to adjust. I don't usually do measures or follow recipes. i just see what I have to use. And use it.

[SweetHeather]

Making this one cuss Polte asked if I'd share. I'm still learning lots so make mistakes. Never did cabbage stew so made it. But maybe didnt make it like you should asked mom how to make it then just sorta did a lil on my own.

 

1/2 of a white onion

1/2 of a cabbage (shredded)

2 garlic cloves (good sized ones)

package of mild italian sausage (used johnsonville 5 count)

1 cup of fresh parsley

34 oz of chicken stock (I say 34 cuss 32 wasn't enough and had to use 2 chicken bullion cubes)

1/4 - 1/2 tablespoon of salt

6-8 oz of brocolli cuts (used the rest from the package I had)

1/5 (1 cup-1 1/2 cups) of white wine (or to liking)

garlic powder (to taste if you feel the cloves werent enough, or add more cloves if you have them -lol-)

water (use very little and only as needed)

 

 

And this is how I made mine :

 

1) In a pot I poured the wine on a high heat with minced onion and garlic, stirred until a slight boil. Then turn to low heat.

2) I then took the sausage and cut them, then pulled the thin layer off, then broke into pieces. Cooked until brown in seperate pan.

3) Added sausage and parsely into pot, add a little water here if it needs it (mine did). And add salt and brocolli cuts. Let it all cook in the wine for a few minutes.

4) Then add the chicken stock, (I added more garlic powder here because I felt it needed more) , and add the cabbage. Turn the heat back up to high. Let cook for 10 minutes.

5) Turn down, add a little water (not much just a little)

6) Just let it cook until you feel its ready. Taste testing helps ^-^

 

*serve*

Put into a bowl and top with cheese (I added parmesan also as I liked it for the look -lol-)

Top also with more parsely

[Polte]

Mmm, yum. Those broccoli cuts are a nice touch.. You keep reminding me I'm hungry. ^^

 

If I use red wine will everything turn pink? Teehee.. someone polished off my white.. *innocent*

[SweetHeather]

Mmm, yum. Those broccoli cuts are a nice touch.. You keep reminding me I'm hungry. ^^

 

If I use red wine will everything turn pink? Teehee.. someone polished off my white.. *innocent*

-giggles- Heys I didn't touch it either! And ya you should get a nice white wine. Lots say to use cooking wine buttttttt I sorta like how regular wines do it better. IDK just think they do.

[Laina]

-giggles- Heys I didn't touch it either! And ya you should get a nice white wine. Lots say to use cooking wine buttttttt I sorta like how regular wines do it better. IDK just think they do.

That's because cooking wines lack the flavor.

 

Never use substitutes for the real thing!  Heh.

[Bran]

That's because cooking wines lack the flavor.

 

Never use substitutes for the real thing!  Heh.

OMG you not sugesting VODKA???

Missing you girl <3

[Bran]

Why not bring you a tipical recipe from my country, easy and delicious

 

 

Cod with Cream ( Bacalhau com Natas)        

 

Ingredients:

4 placed (s) soaked cod
6 dl milk
1 onion (s) cut (s) in slices
olive oil
2c. flour soup
1 kg potato (s)
nutmeg
2 dl cream
grated cheese
salt to taste
Pepper to taste

 

preparation:

1. Bake the slices of cod in milk.

2. Cut the onion into thin slices and fry in olive oil until soft and transparent.

3. Drain the cod and undo it in chips and add to the onions. Let it cook slowly. Sprinkle with flour, stir and pour over the strained milk, where before the baked cod. Let thicken, stirring occasionally.

4. Peel and cut the potatoes into cubes and fry in oil not hot, so make them more cooked than chips. Drain the potatoes and add them to the cod. Season with salt, pepper and nutmeg.

5. Pour everything into a greased baking tray from the oven, sprinkle with the cream and sprinkle with grated cheese. Bake until gratin. Serve with a fresh salad of lettuce and tomatoes.

 

[Loki]

Now i wish i could cook (yes im that bad) T_T

 

Looks niceeeee -drools-

[PhilipGeo]

The Famous greek mussaka

 

5 medium zuccini
5 medium eggplants
5 medium potatos
(all of the above cut in thick rounds)
1 kilo minced veal meat
150 g thick tomato sauce (can)
1 onion (fine chopped)

1) We fry all the vegetables in olive oil or corn oil and set aside on a paper towel to absorb the oil.
2) Prepare the meat. First we saute` the onion then the minced meat,then we add the tomato sause,salt +pepper and then we add water and let it boil,until is done.
3) In a large baking pan,we put first a layer of potatoes,then a layer of eggplant and zuccini.
Sprinkle hard grated cheese on top.Then add the prepared meat and on top we add the besamel sauce*.

Besamel Sauce for the topping:
1 Litre fresh milk1 egg
very small pieces of cheeses or better grounded of different kind (kefaloturi =the greek hard cheese we use for spaggeti-makaronia,or parmezan =,emmental,gouda,kerrygold)
10-12 full tablespoons flour
salt
pepper
grounded nutmeg ( muscadier)1 tablespoon butter.

*Put the milk in a pot and place on medium heat.Add salt,pepper and beat with egg beater.Add the egg and continue beating.Add butter add the cheeses.Finally we add the flour slowly and keep on stirring until the sauce thickens.

4) Then pour the besamel sauce over the the rest of the ingedients in the pan.
Sprinkle a little bit of cheese for spaggeti on top of besamel (parmezan type)
5) Bake at 180-200 oCelcius  for about ¾ of an hour.

[SweetHeather]

yay foods to try =) btw think people sharing food recipes to be wonderful <3

 

20-32 oz brocolli flourettes/cuts

12 oz ham (I used sliced ham)

1/4-1/2 cup parsley

1 large garlic clove

pepper (add to taste)

1/4-1/2 cup bread crumbs

1/2 cup water

1 large beef bullion cube

white wine (just enough to cook brocolli without drowning) (I used only like 1/2 cup)

 

* Cut your ham into slices if its not like that already, then cut into even cubes.

* Finely chop the parsley and garlic clove

* Add the wine, water, beef bullion cube, garlic into a pot

* Let cook on medium for just 1 minute

* Add parsley, ham, bread crumbs, pepper

* Let it mix in fully with everything before adding brocolli

* Add brocolli stirring often on medium (cover when not stirring)

* Turn down to low after 3-5 minutes

* Keep stirring and mixing until ready (add more water if needed)

 

lil note how I added pepper and using fresh garlic made the sauce lil spicey. Well for me anyways ^-^ hehe.

 

Then when serving do not use a slotted spoon. Or if you do. Just make sure you use a normal spoon first to coat the center of a plate.

Then add mixture into center nicely, top with cheese (any should do I think), then serve

 

Btw recipes I've added here are all just ones I've sorta made up. Well besides the Cabbage Stew but I sorta kinda didn't follow the recipe that much on that one lols.

I have a lot of others I might add I have a great mom that shows me stuff all the time <333.

Trying to outdo her cooking is tough goshhhhh lol

[Bran]

Francesinha

 

It is said that the Francesinha was invented in the 1960s. Daniel da Silva, a returned emigrant from France and Belgium, tried to adapt the croque-monsieur to Portuguese taste. Other versions date the Francesinha to the 19th century. It is a very popular dish in Porto and is connotated with the city, although it can be sometimes found elsewhere in Portugal.

Francesinha sauce is a secret, with each house having its variation. The only common ingredient is beer. Most, though not all, sauces are tomato based and vary in their degree of spiciness.

 

Ingredients  

Sandwich:

• 2 slices of white bread
• 2 slices of smoked ham
• 1 fried egg
• 4 slices of cheese
• 1 grilled sausage
• 1 fried or roasted slice of beef
• 4 sliced cheese
• Both the sausage and the beef should be cooked or reheated before assembling the sandwich

 

Sauce:

• 1 beer
• 1 cube of chicken stock
• 1 tbsp butter
• 2 tbsp concentrated tomato paste
• 1/4 cup brandy or Port
• 1/4 cup milk
• 1 tbsp cornstarch
• chilli flakes to taste
• salt (if needed)

 

How to make it

Sauce:

• Dissolve cornstarch into the milk and add all the ingredients. Blend the liquid mix on a food processor.
• Put it into a pan over low heat and add the bay leaves . Stir it until it starts to boil. It's ready - reserve.

 

Sandwich:

• Assemble the sandwich and save 4 slices of cheese.
• Put the sandwich on a plate and place the 4 slices of cheese on top (spread to cover sides).
• Place the plate in a high grill(top) to melt the cheese a bit.
• Place the fried egg on top.
• Pour the sauce over the sandwich (should be hot, so the cheese melts).

Serve it with french fries or not....

[McNick]

***DRRROOOOOOLLL***

[Bran]

Pastéis de nata   Portuguese custard tarts

 

Nata in english means cream, and for me is the cream and the good quality of the eggs that make a really delicious pastel de nata.Nowadays we can already buy good quality puff pastry, so you don´t have to worry about making it from scratch. But the custard, when made with the best of ingredients, is the most delicious, soft, melt in the mouth, divine thing to eat inside a puff pastry cup.

 

Ingredients: 12 Pastéis de nata
450 g puff pastry
For the filling:
5 dl single cream
200 g caster sugar
8 egg yolks (free range chickens)
2 tbs all purpose flour, not self rising
A piece of lemon peel

Preparation:
*Roll the puff pastry thinly, and cut circles slightly bigger than the cupcake tins border.
*Line each tin with 1 circle of pastry (you don´t need to butter the tins, the fat in the pastry is enough). And cut the excess, passing the blade of a knife around the border of the tins.
*To make the custard, mix all the ingredients very well with a whisker and take to the heat, whisking all the time until it comes to a boil and thickens.
*Let it cool until warm, cover the top of the custard with clingfilm to stop it forming a skin.
*Preheat the oven to 260º, maximum of gas oven.
*Fill the pastry lined tins with the custard almost to the top and bake for 15 minutes until dark brown. Don´t forget to watch them because ovens differ a lot.
*Remove from the oven, let them cool a bit, unmold with the help of a knife and dust the Pastéis de nata with icing sugar or, as i prefer, with lots of cinnamon.      Sooooooo delicious with black coffee. You have to try it!                            
 

 

[Bran]

Codfish Cakes

Bolinhos de bacalhau (name in Northern Portugal and Brazil; literally "codfish cakes" or pastéis de bacalhau (name in Central and Southern Portugal^, are a typical dish in Portugal.

After moulded (before frying) they can be frozen, to be fried at any time later.

 

 

Ingredients:

 

500 g cooked cod (Boneless)
300 g potatoes (s)
3 dl milk
4 eggs
chopped parsley
ground white pepper to taste
salt to taste

 

Preparation:

 

1. Crush the cod in a mortar or by-pass grinders machine.Make sure there are no bones (use your finger. easier).
2. Pour into a large bowl, mixing with a wooden spoon , add the mashed potatoes, milk and egg yolks and pepper until everything is a well get homogeneous mass.
3. Add four beaten egg whites and the chopped parsley.
4. Add the seasoning to your taste (salt and pepper).
5. With two soup spoons, mould (shape) oval balls.

6. Fry in very hot oil , leaving them to drain after cooking in a sieve or ontoop of a paper towel.
7. Serve with a salad of lettuce, cucumbers, raw tomatoes, seasoned with olive oil and vinegar, or tomato rice or greens.

It can also be eaten as an apperitive.

[Vigilante]

Chicken quesadillas and sweetcorn salsa

 

Use up leftover roast chicken in James Martin's family-friendly quesadillas.

Ingredients For the quesadilla

• 
  

  8 ready-made flour tortillas

  
  
  
• 
  

  250g/9oz mature cheddar, grated

  
  
  
• 
  

  300g/11oz cooked chicken, thickly sliced

  
  
  
• 
  

  ½ red onion, finely sliced

  
  
  
• 
  

  60g/2½oz jalapeno chillies, roughly chopped

  
  
  
• 
  

  1 small bunch coriander leaves and roots

  
  
  
• 
  

  4 tbsp sour cream

  
  
  
• 
  

  2 tbsp olive oil

  
  
  

For the salsa

• 
  

  150g/5oz sweetcorn

  
  
  
• 
  

  20g/¾oz jalapeno chillies, roughly chopped

  
  
  
• 
  

  1 green chilli, finely chopped

  
  
  
• 
  

  1 lime, juice only

  
  
  
• 
  

  2 tbsp fresh mint leaves, roughly chopped

  
  
  
• 
  

  2 tbsp fresh coriander leaves, roughly chopped

  
  
  
• 
  

  salt and freshly ground black pepper

  
  
  

Preparation method

1. 
   

   For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese.

   
   
   
2. 
   

   Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas.

   
   
   
3. 
   

   Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas.

   
   
   
4. 
   

   Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.

   
   
   
5. 
   

   Cut the quesadillas into quarters and serve fresh and hot.

   
   
   
6. 
   

   For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper.

   
   
   
7. 
   

   To serve, arrange the quesadillas serving plate and place a bowl of salsa into the middle.

   
   
   

[Vigilante]

Bacalao  

 

INGREDIENT: 600 (1 1/3 pounds) skinless, boneless soaked klippfish
750 (1 2/3 pounds, 4 large) potatoes, peeled
1 large onion

2 dl (scant 1 cup) water
2 dl (scant ¾ cup) oil
1 ½ dl (2/3 cup) tomato purée
¼ fresh dried chili pepper or 1 small dried chili  DIRECTION: Soak the fish 24 hours. 
Cut the fish into 4 cm (1 ¾”) squares. Slice the potatoes and onion. 
Combine remaning ingredients in a large, wide pot. 
Bring to a boil, then layer the fish, then the onions and finally the potatoes. 
Cover and simmer until the potatoes are tender, 1 1/2 - 2 hours. 
  Date: 21.10.2003 Serve/makes: 4-6 Nationell, traditionell Photo: Matprat.no
  Norwegian version:

[Vigilante]

cabbage leaves

boiling water
1 tsp. salt per liter (quart) water
500 g (1 pound) ground beef
1 1/4 tsp. salt
4 tsp. potato starch
3-4 dl (1 1/2 cups) full fat milk
1/2 tsp. pepper
1/2 tsp. ground ginger
1/4 tsp. nutmeg
5 dl (2 cups) boiling, lightly-salted water        

Parboil the cabbage in lightly-salted boiling water until soft, about 2 minutes. Drain well. Cut out the thick stem part. Preheat the oven to 160 degrees C (325 degrees F). Mix the ground beef with salt and potato starch. Gradually add milk and season with spices. Place a spoonful of the meat mixture onto each cabbage leaf. Wrap the leaf around the meat to form a small package. Place the cabbage rolls, seam side down, in a greased ovenproof dish. Pour over the water and place the dish in a water bath. Back about 30 minutes.

Serve with brown gravy, boiled potatoes and cooked carrots.

[Vigilante]

Salmon Burgers

 

  

 

Ingredients

For the Salmon Burgers
1 1/2 to 2 Lbs. of Ground Salmon Fillet
1 Cup Fine Dried Bread Crumbs
1 Small Cucumber, Peeled, Seeded and Chopped 
4 Large Shallots, Chopped
1/2 Cup Chopped Fresh Flat-leaf Parsley 
6 Onion Rolls, Split

For the Vegetable Slaw
6 Cups Finely Shredded Mixed Green and Red Cabbage
2 Carrot, Shredded
1 Red Bell Pepper, Seeded and Chopped
3 Green Onions, Both White and Tender Green Portions, Chopped
1 Cup Mayonnaise
1/4 Cup Cider Vinegar
2 Tbsp. Sugar
2 Garlic Cloves, Minced 
1 Tsp. Whole-Grain Mustard
Satl and Pepper, to Taste
1/2 Cup Pine Nuts

 

         

To Make the Vegetable Slaw:

In a large bowl, combine the cabbage, carrots, bell pepper and green onions. In a small bowl mix together the mayonnaise, vinegar, sugar, garlic and mustard to create the dressing for the slaw. Combine the salad and dressing mixture, combine well. Season to your taste salt and pepper. Refrigerate for up to 3 hours. Prior to serving, toast the pine nuts and add them to the salad. Toss lightly one more time.

 

To Make the Burgers:

Combine the salmon, bread crumbs, cucumber, shallots and parsley and mix together gently. Make sure all ingredients are thoroughly mixed. Divide the salmon mixture into 6 equal portions and shape into a patty about 3 inches in diameter and 1 inch thick. Refrigerate covered on a plate until ready to grill.

Prepare your grill for direct grilling at medium-high heat. Lighly oil the grill rack or grill pan.

Place the patties on the grilling surface over the hottest part of the grill. Cook the patties for about 5-6 minutes per size, turning the patties once. Test to see if the patties are done with a sharp knife.

Right before the burgers are done place the bun halves on the grill cut side down and toast lightly.

Serves 6.

[Vigilante]

CHICKEN FRICASSEE

 

1 stewing hen, about 1 1/2 kg (3 pounds)
lightly salted water
3 T butter
3 T flour
salt
1 tsp. ground white pepper
2 tsp. curry powder
grated rind of 1 orange
2 dl (3/4 cup) whipping cream
1 small bunch parsley, chopped         Poach the hen in lightly salted water about 90 minutes. Cool. Remove skin and bone and cut the meat into bite-sized pieces. Melt the butter and stir in the flour. Gradually add the cooking liquid. Season with salt, pepper, curry powder, and orange rind. Simmer 5 minutes. Add the cream and simmer until slightly thickened, 5 minutes more. Stir in parsley. Serve the chicken in the sauce with boiled potatoes, peas, carrot cubes, and cauliflower. 

[Vigilante]

MEATLOAF

 

500 g (1 pound) beef stew meat
1 tsp. salt
4 tsps. potato starch
50 g + 65 g (1 3/4 ounces + 2 1/4 ounces) fresh pork fat
3 1/2 dl (1 1/2 cups) skim milk
1/8 tsp. pepper
1/8 tsp. ground ginger
1/8 tsp. nutmeg
margarine
3 dl (1 1/4 cups) stock
3 dl (1 1/4 cups) full fat milk

Sauce
2 1/2 T. margarine
3/4 dl (1/3 cup) flour
5 dl (2 cups) pan juices
5 dl (2 cups) 35% fat sour cream
salt

       

Grind the meat with salt and potato starch four times, the last two with the first amount of fresh pork fat and spices. Cut the remaining fat into strips. Preheat the oven to 175 degrees C (350 degrees F). Layer on a wet cutting board: 1/3 of the meat mixture in a 1 1/2 cm (3/4") thick layer, half the fat laid lengthwise about 1 cm (1/2") apart, half the remaining amount of meat, the rest of the fat and the rest of the meat. Smooth the top of the meatloaf. Brown the meatloaf on all sides in margarine. Use two spatulas to transfer the meat from the cutting board. Then bake 30-40 minutes.

Deglaze the frying pan with stock and milk and pour over the meatloaf in the oven. Remove the meatloaf from the oven. Strain and measure the cooking juices. If they measure more than 5 dl (2 cups), reduce to that amount over high heat.

For the sauce, melt the margarine and stir in the flour. Gradually add the cooking juices and bring to a boil. Simmer 5 minutes. Stir in the sour cream, bring to a boil, and season with salt.

Slice the meatloaf and serve with boiled potatoes, vegetables, and sauce.

[Vigilante]

Roast Chicken with Saffron and Cinnamon

 

 

Ingredients

1 Whole chicken, 3-4 lbs. in weight
2 Cloves garlic, finely chopped
1 Small pinch Saffron (approx. 1/8 Tsp.)
2 Inches of cinnamon stick broken into small pieces
1 Tsp. Salt
2 Tsp. Wheat flour
2 Tbsp. Red wine vinegar
2 Tbsp. Olive oil
1 Cup white wine
1/2 Chicken bouillon cube
Sourdough bread to serve

 

         

Preparing the chicken:

1. Combine the garlic, saffron, cinnamon, salt, flour, vinegar and oil in a small bowl. Coat the chicken with the spices and rubing in the spices.
    
2. Let the chicken marinate for at least 45 minutes or in the fridge for upto 24 hours for a more intense flavor.
    
3. Once you have marinated the chicken place the it in a casserole dish with a lid along with the white wine and bouillon. 
    
4. Boil on the stove top at medium heat for 90 minutes. Make sure that the pan does not boil dry adding either white wine or chicken stock.
    
5. Your chicken will be ready when the internal temperature reaches 160° fahrenheit.
    
6. Remove the chicken from the heat and let rest for 5-10 minutes, carve and serve with the sourdough bread.

[Vigilante]

Scandinavian Hamburgers

 

 

Ingredients

1 Lb Ground Beef

1 Egg

1/2 Cup Mashed Potatoes, Cold

1/2 Tsp Salt

1/4 Tsp Pepper

1/4 Cup Pickled Beet, Minced

2 Tbsp Onion, Minced

2 Tbsp Capers

4 Fried Eggs (Optional)

          For the Burgers:

1. In a large bowl mix together the beef, egg, potatoes, salt and pepper. Add the remaining ingredients. 
    
2. Divide the mixture into 4 patties each around 1 inch think.
    
3. Preheat your grill for approximately 10 minutes on low to medium heat. Cook the patties until they reach your preferred doneness, about 6-8 minutes on each side.
    
4. Once your burgers are fully cooked top each patty with the fried egg if you desire.

[Vigilante]

This is what i make for christmas dinner.