Please fill this thread up with delicious recipes for me.
And recommend me food and food tips and post pictures too please.
Food food foood please.

withnail and dirty plotte please give me recipes.

what kind are you looking for? meals? desserts?
I got tons, I love to cook.
I currently am getting really good at making mexican food, and make a mean goulosh plate. Let me know what foods your looking for? inexpensive meals? spicy meals? mexican? whole some? I am excellant at putting meals /foods together too.

__________________

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At night wishful goddess,
At night, she'll work the hardest
At night disco goddess,
At night, the witch go gahhhh!!

Check out Broken Hymen Web
http://brokenhymen.holelive.com

everything as long as it has no pork in it, or veal. I'm not too fussy. I just bought a Caribbean and latin American cookbook.

do a salmon & asparagus frittata.

preheat the oven to about 170 or 180 degress (Gas Mark 3 or 4)

poach a couple of boneless salmon fillets in milk until they're just a tiny bit underdone, then flake up the flesh into big chunks and set them aside, removing any skin if there is some.

drop some asparagus tips into boiling, salted water for no longer than a minute, then drain them and put them in ice cold water.

put the asparagus tips and chunks of salmon into a roasting tray (at least an inch deep) and sprinkle over some chopped parsley, black pepper and a couple of handfuls of mature cheddar and parmesan.

then beat some eggs (about 2 per person) and pour them over the fish, veg & cheese. make sure the egg mixture is covering everything, then put the tray into the oven.

piss easy.

check it after about 15-20 minutes, it's done when the centre doesn't wobble like liquid when tapped gently with a spoon or palette knife.

let it stand for a few minutes then serve it with some really nice crusty bread and butter, or some kind of crunchy green salad if you're a ponce.

that ok?

thankyou withnail.
hey, I quit my food job today.

heavens above.

I assume that the pastures new are infinitely more exciting.

new pastures are unknown at the moment. They were so horrid I just called them up today and said I was never coming back. I didn't want them to ruin cheese for me. I am excited about my new cookbook.

a current easy favorite of mine;
homemade goulash

pre heat oven to 400
serves 4
you'll need:
2 cups of elbow noodles
1 can of stewed tomatoes, i recomend del monte's itaitaln herbs
1 lb of beef


start boiling your elbow noodles on the stove, then about 10 minutes into it, start your beef. I like to season my beef with either garlic or cajun stuff.
then start your stewed tomatoes to boil.

once oven is heated , get a big oven safe glass bowl, and arrange the bowl as noodles, beef, tomatoes, and shreeded cheese. then repeat once more, and that should fill the bowl. I also like to put pepper on my noodles.

Then place in the oven with top off for about 10 minutes or until cheese is melted.


Once finished in the oven, it is ready to serve, I don't really have it kool off. Makes a great dish to birng to parties too, cause it has great presentation.

I serve it alone, maybe with some garlic toast.

you can always add to it, like corn or peppers, but I'd recommend to drain all the juices from anything else you add, so the tomatoe-y juice is the only kind in there.

photo i found online:

__________________

--
At night wishful goddess,
At night, she'll work the hardest
At night disco goddess,
At night, the witch go gahhhh!!

Check out Broken Hymen Web
http://brokenhymen.holelive.com

Hi Rat Face
I am on a Mexican kick too. It's pretty much my favorite food to make. Mediterranian is good too.
Got some cool recipes to share? I also loved to try some Cuban dishes. Cuban food is so good.

This is the only recipe I have on this computer, but it's SO FUCKING GOOD. I hated pumpkin before I tried this.

Pumpkin, Feta, & Pine nut Lasagne

Ingredients:
1.6 kg pumpkin
50g butter, softened
1 teaspoon iodised salt
420g can of pumpkin soup
4 large instant lasagne sheets
200g feta cheese
½ cup milk
¼ cup toasted pine nuts
1 teaspoon grated or ground nutmeg

Method:

1. Peel skin and remove seeds from pumpkin. Cut flesh into small pieces (about 1 inch). Cook in a saucepan of boiling water until tender. Drain well. Add butter, salt, nutmeg. Mash and divide into three equal portions.

2. Place a lasagne sheet over the base of a 23x19cm greased oven proof dish. Cover with one portion of pumpkin mixture.

3. Cut feta into three equal portions. Crumble one portion over pumpkin and scatter with two tablespoons of pine nuts.

4. Combine soup and milk. Pour half of this mixture over the pine nuts. Cover with a lasagne sheet cut to fit.

5. Repeat pasta, pumpkin, cheese and pine nut layering process twice more before finishing with mashed pumpkin on top. Pour over remaining pumpkin soup mixture and scatter over third portion of cheese and pine nuts. Bake at 180 degrees C for one hour or until cooked.

PS: This thread is an awesome idea.

Bump.

I like the idea of this thread.

I can share some burrito combonations idea's. I used to just have alot of can good food, and then relized what great burritos they make when you combine the right stuff.





-2 ways to prepare your tortillas

- steamed in a microwave (if you put them in the fridge, cook them for like 20to 30 seconds on a paper towel & let it sit in the microwave for about 5 minutes to soften the tortilla.

-heat warm on a frying pan, put a teaspoon of butter, let it melt, while covering the entire pan, don't let it bubble or build up. then place tortilla over the heat, and cook on both sides to a very light yellow brown. This is best for those who like salty foods / more flavour.


burrito combo ideas:

-del monte diced tomatoes with zesty green chilies (that is what the can is called)
-kennel corn (drain juices)
-shredded cheese
-black beans (drain juices)

---------------------------
-refried beans
-potato wedges ( i make my own, just by cutting them into small triagles and cooking them over oil, then absorb oil on wedges by putting them on a paper plate with a paper towel)
-green chili ( use about 8-10 teaspoons distributed per burrito)
-shredded cheese
---------------------------------

you can also mix these up with using spanish rice, or white rice, adding beef ( i like to keep my beef plain and not add "taco seasoning").
I have more but I will think of them later.

__________________

--
At night wishful goddess,
At night, she'll work the hardest
At night disco goddess,
At night, the witch go gahhhh!!

Check out Broken Hymen Web
http://brokenhymen.holelive.com

This is so unlike the goulash I learned to make as a child that I have to post my own here. Then I might go and try Rat Face's, as it sounds yummy!

enough cubed pork for four people (sorry! you can probably use beef just as easily)
a big dish of flour
paprika (i LOVE smoked paprika, but if you're using that mix it half-and-half with normal or you'll lose the flavour of the meat)
a rich but not too dry red wine
two onions
two cloves of garlic
bouillion powder
a dessert apple or two
two tins of chopped tomatoes
tomato puree

Fry the onion gently until clear, and add the garlic, crushed. Keep frying until golden. Add it to a stockpot/the biggest pan you have.
mix half of the paprkia into the flour. Dip each piece of the meat into the flour mix, coating it thoroughly, and fry on a hot heat until brown. To succesfully seal the meat, you should only brown five or so pieces at a time.
As each piece of meat is browed, add it to the stockpot.

When all the meat is added, move the stockpot onto the heat. Add at least a quarter of the bottle of wine, and pour a large glass for yourself for making the effort to cook. Add a big squib of tomato puree, the apples and the rest of the paprika. Heat until lightly simmering.

Keep adding water or wine until the stew is almost soup-like - pieces of apple should be floating on top. Let it simmer until it is thick - it's worth doing this twice. Add the bouillon powder and stir thoroughly.

Cook until the meat is incredibly tender.

My mum used to throw in thinly-sliced red peppers about ten minutes before taking it off the heat, and they certainly add to the flavour. It's wonderful with dumplings, especially with caraway seeds in.

Lady Whsper, oh yeah I have discovered so many recipes are diffrent with the same names, like stuffed cabbage, pigs in a blankets, ect....

__________________

--
At night wishful goddess,
At night, she'll work the hardest
At night disco goddess,
At night, the witch go gahhhh!!

Check out Broken Hymen Web
http://brokenhymen.holelive.com

__________________
you'll go to hell for what your dirty mind is thinking

this was my lunch yesterday

ginger+carrots+one potato(optional)+chicken stock+cream(again optional)
simmer until soft, add curry powder, blenderize.

eat.

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vinaigrette

lately i've been all about reducing stuff. it produces such awesome intense flavor.

today i made seared pollack with tangerine sauce. just tangerine juice squeezed into a saucepan, with a bit of persimmon added for sweetness. then reduced down to near-syrupy consistency. the salty fish with the sweet and tangy sauce was strange and delicious.

Can I ask what elbow noodles are?

Also...mmm, pigs in blankets.