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BeowulfdonatedPosted at 2018-04-21 06:11:05(48 wks ago)     1
Torrent Mod


Posts: 14692
Location: Cockaigne


Welcome to
What are you cooking


Tell us
Show us
Explain to us
And share with us


Use pictures
Use words
Try to make us smell it
Taste it


all WWT rules apply


ENJOY
Learn
Eat

 
 
ChelseaPosted at 2018-05-20 18:14:49(44 wks ago)     1
WWT Staff


Posts: 20184
Location: Wonderland


Crumpets




Ingredients

This recipe doesn't use Yeast, so they won't rise very high

2 Cups plain flour
3/4 Cup granulated sugar
3 Teaspoons baking powder
3 Eggs
1 Cup milk
2 Tablespoons butter, melted

Directions

Mix everything, leaving butter for last
Grease a flat bottomed frying pan or griddle
Drop or pour small amounts of batter onto griddle
Turn and cook other side when bubbles break on surface of crumpet
Heat should be medium to get a deep, even golden colour
Serve warm with butter and jam sandwiched together

 
 
BeowulfdonatedPosted at 2018-06-28 18:30:44(38 wks ago)     1
Torrent Mod


Posts: 14692
Location: Cockaigne


Slow-Cooker Lasagna



Ingredients

1 pound bulk Italian sausage

1 medium onion, chopped (1/2 cup)

3 ans (15 ounces each) Italian-style tomato sauce

2 teaspoons dried basil leaves

1/2 teaspoon salt

2 cups shredded mozzarella cheese (8 ounces)

1 container (15 ounces) part-skim ricotta cheese

1 cup grated Parmesan cheese

15 uncooked lasagna noodles


Steps

1.Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

2.Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

3.Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

4.Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

5.Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

 
 
BeowulfdonatedPosted at 2018-10-05 10:55:52(24 wks ago)     1
Torrent Mod


Posts: 14692
Location: Cockaigne


Classic Beef Stroganoff



Ingredients

1. 1/2pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups).
2.medium onions, thinly sliced 1 garlic clove, finely chopped
1/4 cup butter or margarine 1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton) 1/2 teaspoon salt 1teaspoon Worcestershire sauce 1/4 cup Gold Medal™ all-purpose flour 1 1/2 cups sour cream.
3.cups hot cooked egg noodles.


Steps

1.Cut beef across grain into about 1 1/2x1/2-inch strips.
2.Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3.Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in sour cream; heat until hot (do not boil). Serve over noodles.


Last edited by Beowulfdonated on 2018-10-05 13:17:06

 
 
BeowulfdonatedPosted at 2018-10-24 07:36:41(21 wks ago)     1
Torrent Mod


Posts: 14692
Location: Cockaigne


Pasta with Toasted Walnuts, Blue Cheese & Chives

walnuts, blue cheese, and fresh chives can be made with rotini, rigatoni, penne, or bow-tie pasta for endless pasta-bilities.



Ingredients

1 lb. Pasta
1/2 c. toasted walnuts
1 tbsp. olive oil
1 medium onion
Kosher salt and pepper
1 clove garlic
3/4 c. whole milk
4 oz. lowfat cream cheese
1/4 c. grated Parmesan (1 oz)
Pinch freshly grated or ground nutmeg
4 oz. blue cheese
1/4 c. chopped fresh chives




Directions

   Heat oven to 375°F. Cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid, drain the pasta and return it to the pot.
   Meanwhile, spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes.
   While the walnuts are toasting, heat the oil in a large skillet over medium-low heat. Add the onion and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
   Whisk in the milk and bring to a simmer. Whisk in the cream cheese, Parmesan and nutmeg and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes.
   Toss the pasta with the cream sauce, blue cheese and walnuts, adding some of the reserved cooking liquid if the pasta seems dry. Top with the chives.

 
 
ChelseaPosted at 2018-10-28 09:08:14(21 wks ago)     2
WWT Staff


Posts: 20184
Location: Wonderland




Steak Diane

 
Ingredients

       Rump or Fillet Steak
       3 shallots, peeled and sliced
       Mushrooms, sliced
       1 tablespoon salted butter
       1 garlic clove, peeled and crushed
       1 -2 tablespoons Worcestershire sauce, to taste
       1 tablespoon Dijon mustard
       1/3 cup brandy or cognac
       1 cup cream
       Small handful of flat-leaf parsley

Saute the steak, remove from pan and set aside, allow meat to rest

Add the shallots to the pan, allow to soften briefly
Add the mushrooms with a tablespoon of butter
Add the crushed garlic
Add the Worcestershire sauce, then the mustard and heat through for a minute
Turn up the heat and tilt the pan away from you
Pour the brandy into the far end and allow it to ignite
Once the alcohol has burnt off, swirl the juices around the pan
Add the cream and allow the sauce to thicken before turning down the heat
Put the steaks back into the pan and cook a little further depending on how well done you would like them
Chop the parsley and add half to the pan
To serve, divide some sautéed potatoes between plates with a spoonful of peas
Arrange the steaks alongside, spoon the sauce on top and sprinkle with the remaining parsley.

Bon Appétit

 
 
BeowulfdonatedPosted at 2018-10-28 10:04:16(21 wks ago)     1
Torrent Mod


Posts: 14692
Location: Cockaigne


Pork paprikash




Ingredients

1-1/2 lbs pork tenderloin, cut into 1-inch pieces

2 large onions, diced

2 cloves garlic, chopped

3 vine-ripened tomatoes, finely chopped

4 tablespoons all-purpose flour

2 cups red wine

4 cups beef stock

3 tablespoons Hungarian paprika

1 teaspoon cayenne pepper

1 tablespoon caraway seeds

1 bay leaf

1 teaspoon dried oregano (or, 1 tablespoon fresh marjoram, chopped)

Zest of 1/2 orange

zest of 1/2 lemon


Directions

Heat the oil in a large Dutch oven or pot over medium-high heat. Sear the pork, browning on all sides.  Reduce heat to medium, add the onions and sauté until golden. Add the garlic and sauté just until you can smell the garlic. Season with salt and pepper. Add the flour, paprika, cayenne, caraway seeds and tomatoes.

Add red wine and stir to thicken, cooking until liquid is reduced substantially (Mertens says by 80 per cent). Add the beef stock, bay leaf and oregano (if using fresh marjoram, wait to add with the zest) and reduce heat. Simmer for 45-60 minutes. Add the zest.

Season with more salt and pepper to taste, remove from heat and stir in sour cream. Serve over egg noodles. Enjoy.


Last edited by Beowulfdonated on 2018-10-28 10:06:47

 
 
BeowulfdonatedPosted at 2018-11-01 08:09:54(20 wks ago)     1
Torrent Mod


Posts: 14692
Location: Cockaigne


Delicious tortilla pizzas




An easy cheat’s pizza and a great use of leftover wraps.

Each pizza provides 371 kcal, 18.5g protein, 42g carbohydrate (of which 8g sugars), 14g fat (of which 7.5g saturates), 4g fibre and 1.4g salt.


Ingredients

   spray oil
   4 wholewheat, plain flour or corn tortillas (about 19cm/7½in diameter)
   1 small garlic clove, halved
   400g tin chopped tomatoes (preferably with herbs)
   ¼-½ tsp chilli flakes (optional)
   125g/4½oz pecorino cheese (or a mature cheddar), coarsely grated
   280g jar roasted red and yellow peppers, drained (about 175g/6oz of actual peppers)
   70g/2½oz rocket
   small handful fresh basil leaves (optional)
   2-3 tsp balsamic vinegar (optional)
   2-3 tsp extra virgin olive oil (optional)
   flaked sea salt and freshly ground black pepper


Method

   Turn the oven ideally as high as it will go, making sure two shelves are in place - about 240C/220C Fan/Gas 8. Spray a bit of oil on two large baking trays and put two tortillas on each. Spray a little more on top of the tortillas and then rub the cut side of the garlic all over the tortillas - this gives the pizza extra flavour.

   Divide the chopped tomatoes evenly between the 4 tortillas, spreading them out but leaving a 1.5cm/¾in border. Scatter over the chilli flakes, if using, and divide the cheese and peppers evenly over the top.

   Pop both trays into the oven to bake for about 4-6 minutes (depending on how hot your oven is), or until the cheese has melted and the tortillas are crisp and golden-brown on their edges. Swap the trays around on the shelves half way through for even cooking.

   Remove the tortillas from the oven and slide onto serving plates. Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it.

 
 
BeowulfdonatedPosted at 2018-11-15 14:05:18(18 wks ago)     1
Torrent Mod


Posts: 14692
Location: Cockaigne


Chocolate Walnut Strudel.



Served warm from the oven, this exquisite dessert features a luscious chocolate and walnut filling, rolled up in golden puff pastry.  Doesn't it sound delicious?  It is!

Ingredients
cost per recipe: $4.82
1 egg
1 tablespoon water
4 ounces semi-sweet chocolate, chopped
2 tablespoons milk
1 tablespoon butter
1/2 package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
1/2 cup chopped walnuts
1 tablespoon confectioners' sugar


How to Make It.

Step 1
Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork.
Step 2
Place the chocolate, milk and butter into a medium microwaveable bowl.  Microwave on MEDIUM for 30 seconds.  Stir.  Repeat until the mixture is melted and smooth.
Step 3
Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 16x12-inch rectangle.  Spread the chocolate mixture on the pastry to within 1 1/2 inches of the edge.  Sprinkle with the walnuts.  Starting at a short side, roll up like a jelly roll.  Place seam-side down onto a baking sheet. Tuck the ends under to seal.  Brush with the egg mixture.
Step 4
Bake for 35 minutes or until the pastry is golden brown.  Let the strudel cool on the baking sheet on a wire rack for 30 minutes.  Sprinkle with the confectioners' sugar.


Recipe Tips
To decorate the strudel, thaw and roll out another pastry sheet into a 12-inch square.  Cut the pastry into shapes using a cookie cutter.  Press the cut-outs onto the top of the unbaked strudel and brush with the egg mixture.  Bake as directed above.

 
 
Drax2099Posted at 2018-11-18 16:04:02(18 wks ago)     3


Posts: 261
Location: Canada


This morning I made breakfast.
Basically:
preheat frying pan on stove on medium heat.
grease pan with pat of butter.
crack 2 large eggs into a bowl.
dispose of shell (great for potting soil).
whisk or beat eggs as if they have wronged you seriously.
optional add a little milk or cream to thin out and lighten the mood.
optional add some ground cinnamon or nutmeg to spice things up.
Beat it some more so it knows it learned it's lesson.
Take 4 slices of bread preferably White bread because it will have that glutten flexability to soak the egg mixture and Texas sandwich style because it fits a frying pan and looks better on the plate and gives you more options.
Be sure to soak both sides of the bread so it doesn't know which side is up.
Place soaked slice on greased preheated frying pan.
if top starts to bubble then flip otherwise watch the edges of the bread.
eventually you will flip the bread and there will be nothing you can do about it.  
the otherside takes less time to fry up so becareful not burn your toast.
place on plate.
slice diagonally and place overlapping on plate to give style.
optional of buttering it up or sugar coating in maple syrup.
I had mine dry today.

goes great with a side of stuffed scrambled eggs & bacon and some hashbrown potatoes.  
but that's for another day.
mind you I did those options today for my mother and brothers.
just not myself.
eat and enjoy.
*********
Awesome :clap I call this French Toast :yes don't know why tho' ...

Last edited by Chelsea on 2018-11-18 16:07:30

 
 
BeowulfdonatedPosted at 2018-11-26 17:49:58(16 wks ago)     2
Torrent Mod


Posts: 14692
Location: Cockaigne


Kale, quinoa and roasted pumpkin pilaf.




This hearty vegan pilaf combines sweet pumpkin, crunchy pepitas and healthy kale with spice-filled quinoa.

Ingredients

800g pumpkin, peeled, seeded, cut into 1.5cm cubes
Spray olive oil
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon finely grated ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
190g (1 cup) quinoa, rinsed, drained
100g trimmed kale leaves, shredded
40g (1/4 cup) pepitas
Salt, to season


How to Make It.

Step 1
   Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray, spray with olive oil. Roast for 30 - 40 minutes or until golden and tender.

Step 2
   Meanwhile, heat the oil in a large saucepan over a medium heat. Cook onion, stirring occasionally for 5 minutes or until softened. Add the garlic, ginger, coriander and turmeric, cook stirring for 1 minute.

 
Step 3
Add quinoa and 500ml (2 cups) water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir through kale until just wilted, then gently stir through the roasted pumpkin, pepitas and season with salt and freshly ground black pepper.

 
 
BeowulfdonatedPosted at 2018-12-16 10:14:26(14 wks ago)     1
Torrent Mod


Posts: 14692
Location: Cockaigne


Rahmschnitzel: Austrian Sour Cream Schnitzel



This vegan version of a popular Austrian dish is gluten-free, high in protein, nourishing, and very rich in taste. Typically rahmschnitzel consists of mushrooms and meat in a sour cream-based sauce, but this version substitutes the meat for tempeh and mushrooms and uses soy milk in place of cream. Paired with pasta, this dish is the embodiment of comfort food.

Ingredients

For the Sour Cream Sauce:

   6.3 ounces char-grilled artichokes in oil
   1 large onion
   1 teaspoon sage
   3 teaspoons minced garlic
   1 teaspoon paprika powder
   1 teaspoon lemon juice
   1 vegetable stock cube
   1 teaspoon soy sauce
   1 8-ounce package mushrooms
   2 cups soy milk


For the Meal:

   Freshly ground pepper
   1 8-ounce package mushrooms
   1 8-ounce package tempeh, gluten-free if needed
   Pasta, gluten-free if needed
   Parsley (optional)


Preparation

1:  Start by chopping up the onion. Squeeze some of the oil out of the char-grilled artichokes and chop them up as well. Put both into a pan and sauté with 1 teaspoon of sage and 2 teaspoons of minced garlic and cook until the onion softens and browns (you don't need to add any oil to the pan. as the artichokes would still be quite oily).
2:  In the meantime, slice the mushrooms and sauté in a bit of oil with 1 teaspoon of minced garlic and the salt. If they are very watery, make sure most of the water evaporates.
3:  Then, add the onion and artichoke into a large blender. Add paprika powder, lemon juice, 1 vegetable stock cube, 1 teaspoon soy sauce, and 2 cups of soy milk. Blend until very smooth.
4:  Pour the mixture into a large pan on medium-low heat. Cut the tempeh into thin schnitzels and add to the pan with the sautéed mushrooms. Season to taste with salt and freshly ground pepper and let simmer for about 15 minutes, so the tempeh can absorb all the flavor.
5:  While this is simmering cook some pasta.
6:  When everything is done, serve on a large plate, garnish with parsley and have some fresh green salad on the side.


Last edited by Beowulfdonated on 2018-12-16 10:24:12

 
 
BeowulfdonatedPosted at 2019-01-05 13:45:55(11 wks ago)     1
Torrent Mod


Posts: 14692
Location: Cockaigne


Beef Schnitzel With Coleslaw And Corn.



Ingredients

4 x 150g beef schnitzels
½ cup (75g) plain flour
2 free-range eggs, lightly beaten
¼ cup (20g) finely grated parmesan cheese
1 cup (70g) breadcrumbs
1 tsp dried oregano or Italian herbs
4 corn cobs, husks removed
Rice bran oil, to shallow fry
200g Woolworths Classic Coleslaw
¼ cup whole egg mayonnaise
Lemon wedges, to serve
Sea salt
Pepper


Preparation

1. Place the seasoned flour in a large shallow bowl. Combine the eggs and cheese in another shallow bowl and the herbs and breadcrumbs in separate large shallow bowl. Season the breadcrumbs with salt and pepper, stir to combine. Coat each schnitzel in the flour, followed by the egg wash, then the herbs and breadcrumbs. Set aside on a plate.
2. Heat a char-grill pan over medium-high heat and cook corn for 10 minutes, turning often, until charred. Season.
3. Meanwhile, add enough oil to a large non-stick frying pan to come 1cm up the side and heat over medium heat. Cook the schnitzels for 2 minutes each side or until lightly golden. Transfer to a board lined with kitchen paper. Repeat with remaining schnitzels.
4. In a medium bowl combine coleslaw and mayonnaise. Season. Serve the schnitzels with corn, coleslaw and lemon wedges.
tip:
You can use any combination of herbs that you like in the breadcrumb mixture – thyme or sage is delicious.

 
 
BeowulfdonatedPosted at 2019-01-22 09:47:48(8 wks ago)     1
Torrent Mod


Posts: 14692
Location: Cockaigne


Black Bean and Mushroom Burgers With Creamy Mustard.

Sometimes, to make the best burger, you've just got to do it yourself. This is one of them you've got to make. Smoky, filling, and oh so satisfying, this burger is sure to impress anyone you serve it to, including yourself!

Serves 4 burgers
Cooking Time 50 min



Ingredients
For the Patties:
3 tablespoons ground flax seeds
1 cup black beans
5 tablespoons gluten-free oats
1 tablespoon miso paste
1 teaspoon thyme
1 tablespoon cumin
2/3 cup mushrooms
1 tablespoon olive oil
1/2 teaspoon salt
1/2 red onion
3 tablespoons walnuts
4 tablespoons olive oil


For the Sauce:
2 teaspoons of vegan mayonnaise
1 teaspoon mustard
1 tablespoon cashews
1/2 red chili
5 tablespoons soy milk


For the Toppings:
4 burger buns, gluten-free if needed
2 tomatoes
2 pickles, chopped
1/2 red onion
4 lettuce leaves
6 strips of vegan bacon


Preparation
To Make the Patties:

1. Fry the seeds (which seeds?) with 3 tablespoons. Water (?) for 10 minutes.
2. Pour 2/3 of the beans together with oatmeal, miso paste, and the spices in the food processor.
3. Finely chop the mushrooms. Add 1 tablespoon oil to a hot pan, fry mushrooms for medium to high heat for 6 minutes. Season with 1/2 teaspoon salt.
4. Rub the onion and express well.
5. Add the fried mushrooms, the grated onion, the remaining beans, flax seeds, and walnuts to the pesto mass and chop them with the "pulse" function of the food processor.
6. Make four patties and place them on a piece of baking paper until roasting.
7. Pour oil into a hot pan, fry patties at medium to high heat 5 minutes per side.


To Make the Sauce:
1. Blend all the ingredients.

To Make the Burgers:
1. Cut the tomatoes, cucumbers, and the remaining onion into thin slices. Cut the vegan bacon pieces in half.
2. Bake burger buns, with the cut side up in a hot pan without oil or on the grill for 1 minute warm up. Each with sauce, lettuce, a patty, pickles, vegan bacon, tomatoes, and onion slices.


Last edited by Beowulfdonated on 2019-01-22 09:53:39

 
 
ReaperPosted at 2019-01-30 07:52:29(7 wks ago)     2
Elite


Posts: 6046
Location: New Zealand


Braised Lamb Shanks

There's nothing arduous about cooking these shanks yet the results – a sticky, melt-in-the-mouth tenderness and deep, rich flavour – are arrestingly good.




Prep time:
   15 mins
Cook time:
   3 hours
Serves:
   4-6

   2 tbsp flour
   salt and ground black pepper
   8 lamb shanks
   3 tbsp oil
   4 whole heads garlic, halved crosswise
   2 tbsp tomato paste
   1 tsp brown sugar
   few drops hot pepper sauce
   1½ cups (375ml) full-bodied red wine
   1 cup port
   2 sprigs rosemary, stalks removed and leaves chopped
   2 cups beef or lamb stock

Preheat oven to 180°C. Place flour in a clean plastic bag with salt and a generous grind of pepper. Add shanks and shake to lightly coat.

Heat oil in a large, heavy-based pan and brown shanks in batches. Transfer to a large baking dish along with garlic halves.

Discard excess fat from pan, add tomato paste and cook a minute or two to let the flavour develop. Add remaining ingredients and bring to a fast simmer. Stir well to lift any pan sediments then pour over meat. Cover and bake for 2 hours (or if serving at once and not reheating, cook for 2½-3 hours or until very tender).

Cool, chill then remove any fat that sits on top. To reheat, bring back to room temperature then cook a further 1 hour at 160°C. Serve shanks with a garlic half and sauce. Accompany with mash and peas and beans.

Yummie

 
 
ReaperPosted at 2019-02-16 07:25:20(5 wks ago)     2
Elite


Posts: 6046
Location: New Zealand


Thai red chicken curry




Ingredients
2 Tbsp Red curry paste
2 Shallots
1 Tbsp Vegetable oil
1 Tbsp Brown sugar
1 tsp Lemongrass, finely chopped
400 ml Coconut cream
1 cup Chicken stock
6 Chicken thighs skinned
150 g Green beans, trimmed
¼ cup Fresh coriander


Directions
  Place red curry paste, shallots, and vegetable oil in a saucepan and saute gently for 3 to 5 minutes, stirring to prevent the paste from sticking.
  Add brown sugar, finely chopped lemongrass, coconut cream and stock to the pan and bring almost to the boil, then reduce to a simmer.
  Slice each chicken thighs into strips and add to coconut curry along with the beans. Simmer gently until chicken is cooked through.
  Serve curry with cooked rice and garnish, topped with a bunch of coriander leaves.

Easy As

 
 
BeowulfdonatedPosted at 2019-02-21 07:22:18(4 wks ago)     1
Torrent Mod


Posts: 14692
Location: Cockaigne


One-Pot Pan Seared Chicken Breasts with Cherry Tomatoes and White Beans


Cono Sur wine pairing: Serve the chicken over the white beans and tomatoes with a bottle of Pinot Noir close at hand.




Ingredients

Four 6-ounce boneless, skinless chicken breasts
Salt and freshly-ground black pepper
2 tablespoons olive oil
1 medium sweet onion, chopped
1 medium red pepper, chopped
3 cloves garlic, chopped
1/4 teaspoon red chilli flakes
3/4 cup low-sodium chicken stock
1/4 cup dry white wine, such as Pinot Grigio
2 cups cherry tomatoes
One 15-ounce can white beans, rinsed and drained
2 tablespoons chopped fresh parsley


Method

1. Heat a large high-sided frying pan over medium-high heat. Season the chicken breasts on both sides with salt and pepper. Add the olive oil to the frying pan, and once hot, add the chicken breasts. Cook until nice and golden brown, about 6 minutes per side. Remove the chicken to a plate and reserve.
2. Reduce the heat to medium, add the onion and bell pepper and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic and red chilli flakes and cook, stirring, until the garlic is soft and fragrant, about 2 minutes. Pour in the chicken broth and wine and stir with a wooden spoon to scrap up any browned bits that may have formed on the bottom of the pan. Add the tomatoes and beans and bring the mixture to a simmer.
3. Return the chicken to the pan and nestle into the tomatoes and beans. Increase the heat to medium-low and simmer until the chicken is fully cooked and the tomato and beans are nice and saucy, about 15 minutes more. Serve the chicken over the white beans and tomatoes and sprinkle with the parsley.

 
 
ReaperPosted at 2019-02-22 21:58:40(4 wks ago)     1
Elite


Posts: 6046
Location: New Zealand


Liver and onion casserole with pancetta





Ingredients

   750g (1 1/2lb) lamb's liver
   3 tbsp seasoned flour
   1 tbsp olive oil
   2 onions, finely sliced
   125g (3 1/2oz) smoked pancetta rashers, sliced widthways
   handful sage leaves, sliced
   400g peeled plum tomatoes
   500ml beef stock

Method

1   Toss the liver in the seasoned flour and shake to remove any excess.
2   In a large frying pan, heat the olive oil on a high heat. Add the liver and fry quickly so liver is browned but not cooked through. Set aside.
3   In the slow cooker, add the onions, pancetta, sage, tomatoes, stock and seasoning.
4    Mix well, then immerse the liver in the mixture. Replace the lid and cook on high for 4 hours or until the liver is tender. Spoon out of the slow cooker and serve with mashed potatoes and green beans.

One of my favorite dishes :yes:smile

 
 
BeowulfdonatedPosted at 2019-03-18 09:35:08(6 days ago)     1
Torrent Mod


Posts: 14692
Location: Cockaigne


Stir-fried beef with oyster sauce.


Marinate slices of lean beef steak then pan-fry with chunks of red pepper and a savoury sauce in this classic Chinese dish.

Ingredients

450g lean beef steak
1 tbsp light soy sauce
2 tsp sesame oil
1 tbsp Shaoxing rice wine or dry Sherry
2 tsp cornflour
3 tbsp groundnut oil
1 red pepper, cut into chunky dice
1 green pepper, cut into chunky dice
3 tbsp oyster sauce
2 spring onions , finely shredded, to garnish


Method

1. Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
2. Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
3. Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.

 
 
ReaperPosted at 2019-03-23 21:48:18(1 day ago)     1
Elite


Posts: 6046
Location: New Zealand


Spicy Pork with Asian Greens



Ingredients

450g pork mince
   7g coriander, finely sliced
   1 tsp chilli flakes
   1 Tbsp chopped lemongrass
   ½ beaten egg
   1 Tbsp brown sugar
   ½ tsp sesame oil
   Black pepper to season
   Oil for frying
   Asian Greens
   2 Tbsp peanut oil
   2 cloves of garlic , sliced
   3 cm knob ginger, sliced into matchsticks
   2 spring onions, sliced
   1 red chilli, sliced
   1 pak choy, washed and cleaned, sliced thinly
   4 Tbsp soy sauce
   2 cups cooked rice

Method

 1. Place pork mince, coriander, chilli flakes, lemongrass, egg, brown sugar and sesame oil in a bowl. Season with pepper. Combine well with clean hands and roll into bite-sized balls.

2. Heat oil in a frying pan or wok on high. Fry meatballs for 4-5 minutes until nicely golden and cooked through. Remove from pan and keep warm.

3. To make the Asian Greens: heat peanut oil in a wok. Add 2 tablespoons of hot water, add garlic, ginger, spring onions and red chilli, stir-fry for 2 minutes until fragrant.

4. Add pak choy, soy sauce and a little extra water. Stir-fry for 2 minutes or until pak choy is wilted.

5. To serve, distribute rice between bowls, top with greens and meatballs.

Easy As...Yummy As

 
 

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