I Love to Cook!

[Renee]

So this weekend I plan to teach someone how to make my mother's famous lasagne..

I love cooking..

My specialty is potato bake though.. People have tried to make it like me and failed miserably. Noone can perfect it like I can.. My mouth is watering right now just thinking about it.

I thought that perhaps we could post some recipes here.. I've never cooked from a recipe because I believe tasting is the best recipe, but I would love to try some other people's specialties!

Here is my recipe for my special potato bake:

You will need:

-A microwave safe pyrex shallow bowl/square shallow bowl that will fit in your microwave (glass works best, but ceramic is also good) preferably with a lid
-Glad wrap/cling wrap/plastic wrap (whatever it is called where you are from) if your dish does not have a lid
-About 10 potatoes (give or take depending on how many people - they will need to almost fill the bowl once peeled and chopped)
-1 onion
-1 jar of fresh thickened cream
-Chicken/vegetable stock (in powder form - chicken tastes better but vegetable can be used for vegetarians)


Peel and chop the potatoes so that they almost fill the bowl. I find the best way to chop the potatoes is in half then in half again then in thin slices about half a cm wide - that will help them cook faster.

Cut the onion into fine pieces.. Feel free to only use half the onion if you're not a huge fan - it wont make a huge difference on the taste. Sprinkle the onion over the potatoes.

Pour the thickened cream over the potatoes, stiring it around so that it gets into most of the gaps.. Don't over do it! Just pour enough so that all the potatoes are covered in the cream with a tiny bit at the bottom of the dish.

Sprinkle the chicken stock over the top of the potatoes so that it evenly covers. Stir it around so that it gets on the potatoes underneath, then if needed, sprinkle on some more. The more you make this the easier it will be to judge how much chicken stock you need.

Lastly, if your dish has a lid, put it on. If not, you will need to put cling wrap over the top of the dish, leaving a gap open of about 2 cms. So if your dish is square, pull the plastic back off one side. If its round, pull it back off the edge.

This is the part where you will need to taste/test/poke..

Put it in the microwave on high for 7 minutes. Take it out and stir then put it in for another 7 minutes. Take it out and poke the potatoes to see that they are soft, but not mushy. If they are all soft they are ready. If not, put it back in for another 5 minutes, taking it out to poke again. Repeat this for another 5 minutes if not cooked.

After the first 14 minutes, if you have used cling wrap you should be able to remove this now and leave it uncovered.

Sometimes I find that the cling wrap melts if it touches the potatoes so try not to fill the dish to the point where the cling wrap will be touching.

I hope you enjoy and don't forget to post your favourite recipe!

[elgoog]

Unbelievable, incredible Renee......
and tasty

[Renee]

Try it and tell me what you think

And where's your recipe?
No entry without a recipe!

[Chalkie]

Being half Sicilian and a man i am convinced that my cooking would be far superior!




However, as i cooked this last night and you asked, here is a brief history and recipe from my home region in England:

The most well known of Black Country meals is faggots and peas, or as they say in Dudley, “faggits un paes”. Faggots came about with the need to make use of every little bit of the pig. A little like the Yorkshire folk devised Yorkshire pudding to save on money, Black Country folk devised faggots. The pea’s part of the meal is simple, a tin of marrowfat peas brought to the boil with a little butter then mashed until they are nothing more than a green mush. The faggots are a little more complicated and you will need the following ingredients for an adequate meal serving four people:

• 2 lb of pigs kidney and liver (any weight combination will do)
• 1 average sized cooking onion
• 1 slice of bread or the wasted end of a loaf
• Pinch of sage
• Salt and pepper to taste
• 2-3 bay leaves
• Kell (pigs stomach lining)

Boil the onion until soft, part grill the liver and kidney, then place all ingredients apart from the kell in a mincer and mince. If you do not have a mincer, then you can use a food processor to blend to a similar consistency as mince. You now need to soak the kell in warm water; this will remove all the salt and also soften it ready for the next stage.

Shape the minced mixture into slightly rounded cubes of around 3 inches, then stretch the kell around these cubes and cut the spare away.

Cook in a moderate oven. (Gas mark 4, 350 degrees or 190c) for 40 minutes.

Serve with the peas and rich onion gravy, you may feel the need to also serve with mash, however, it is eaten in the Black Country without mash.

<<<< thats me in the kitchen last night btw

[dagus]

I'm not much of a cook, but my best dish is pretty simple. I like to pan-fry some thick swordfish steaks with a bit of olive oil, fresh squeezed lemon, and fresh parsley, four minutes each side. Afterward, throw some asparagus on the same pan and fry til done. Add more olive oil if necessary. Something about that combo that gives me a big energy boost without a caffeine jitter.

[AmCan]

I'm not much for following or writing up recipes, i tend to just go for it based on looking at a few competing recipes. I offer up one of the simplest dishes i know of, that many probably have never had or thought of:

Hot Pepper and Garlic spaghetti- serves 2 to 4 depending on their appetites

1 lb of uncooked pasta, i like spaghetti or spaghetini
1 large head of garlic
4 tablespoons (more if you like) extra virgin olive oil
2 cups fresh parsley (i like italian) , clean leaves, chopped in 1cm/ half inch pieces
1 to 4 dry hot peppers based on your tastes. red, szechuan work use red skin only, no seeds, internals
25-50 grams of Parmesan cheese for serving

1. Put dry pasta into cook,
2. take 10-15 medium to large cloves of raw, peeled garlic, chop in to small (1/2 grain of rice) size pieces. the garlic flavor should no longer be sharp, like raw garlic.
3. saute garlic in olive oil, with light to medium heat. you want the garlic to cook, but not brown or get crunchy, this takes about 5 minutes.
4. when the garlic is just about finished add the chopped hot pepper and mix.

when pasta is cooked, drain and mix with fresh parsley, add oil/garlic/hot pepper mixture and mix with pasta.

Serve with your favorite parmesan cheese, i prefer grand padano taste and the Kraft green shaker bottle's price .

Grab a glass of Chianti, Rhone, or another red wine if you you'd like. Have the pasta, a salad, a little bread... you're good to go---from the kitchen to dinner with your guests.

[lionslots]

So this weekend I plan to teach someone how to make my mother's famous lasagne..

I love cooking..

*opens mouth*
feeeeeeddddddddd me!

[Renee]

Wow they all look delish

I thought there would be more here by the end of the weekend though

MMMMM I AM getting hungry though :P

[Betpartners]

Ok i got the ultimate dish

2 slices of bread some cheese and a grill

grill one side of the bread

turn it over add the cheese and then grill that

done

cheese on toast

I am a god at cooking see

[Former Member 14]

Actually I do all the cooking at home. Besides if I had to rely on my partner I'd end up crook!

She's a wiz at making cakes and deserts but anything else & your taking your life into your own hands...

So if I'm not cooking it's either eat out or take away.

Anyway...

Here is a little number I do up with chicken breasts, it's my own invention...I don't tend to follow recipes either. But here is a close guide!

Ingredients:

(based on 2 servings)

1 chicken breast (skin removed) per serving
2 short rashes of bacon (less fat the better)
1/3 of a small onion (preferably Spanish but can use brown)
4 Kalamata olives.
5 semi sun dried tomato pieces.
1 clove garlic
1 slice of avanti style cheese (can substitute with cheddar)
1 strip of a capsicum (either red or green)
white wine
Small pinch of dry rosemary
3 tablespoons of honey
1 tablespoon of soy
cracked black pepper and salt to taste

Method:

Take sharp knife an cut a pocket into each chicken breast.
Best to square off large end of chicken breast & insert knife into middle and make pocket. (take care not to go too deep).

dice bacon, onion, olives, sun dried tomatoes, garlic, avant cheese and capsicum into smallish pieces.

Sauté everything in a hot pan with a small amount of olive oil and pinch of dried rosemary. Add cracked pepper and salt. When ingredients have turned golden brown add a dash of white wine and further reduce.

Place these into a bowl and let cool. When cool add chopped cheese and mix well.

Hold chicken breast and stuff into the pocket the cooked ingredients.

Cooking:

Brown chicken breasts in pan with small amount of olive oil.

When browned place into baking dish and into a moderate oven (reduce heat if fan forced) for 15min. Cover baking dish with aluminium foil to prevent chicken drying out & or being burnt. Can also add 1/4 of a cup of water and wine to prevent chicken drying out. Other wise keep an eye on chicken in oven.

Remove chicken from oven and then replace back into fry pan.

Combine honey and soy into a glass and when pan is hot pour over chicken breasts. Wait till soy/honey mixture begins to bubble and turn chicken around in sauce...

When sauce turns dark brown (almost to the point of burning) remove chicken pieces and server.

This dish is ideally severed on a bed of richly mashed potatoes.
I tend to use a large dollup of real butter and also cream to mash.

Can also serve with julienne honey/butter carrots and a little rocketed, garnished with very thin strips of red capsicum and Spanish onion. Drizzle with a splash of good virgin olive oil and black pepper to taste.

Bon appetit!

Edit: Ideally enjoyed with a bottle of Oyster Bay or Giesen (both Sauvignon blanc) from the Marlborough wine area of New Zealand.


Cheers



Dave

[eyenod]

this seems delicious now I know where am I gonna get new recipes!

[Renee]

I cant wait for the weekend to try this out.
YUM!

Actually I do all the cooking at home. Besides if I had to rely on my partner I'd end up crook!

She's a wiz at making cakes and deserts but anything else & your taking your life into your own hands...

So if I'm not cooking it's either eat out or take away.

Anyway...

Here is a little number I do up with chicken breasts, it's my own invention...I don't tend to follow recipes either. But here is a close guide!

Ingredients:

(based on 2 servings)

1 chicken breast (skin removed) per serving
2 short rashes of bacon (less fat the better)
1/3 of a small onion (preferably Spanish but can use brown)
4 Kalamata olives.
5 semi sun dried tomato pieces.
1 clove garlic
1 slice of avanti style cheese (can substitute with cheddar)
1 strip of a capsicum (either red or green)
white wine
Small pinch of dry rosemary
3 tablespoons of honey
1 tablespoon of soy
cracked black pepper and salt to taste

Method:

Take sharp knife an cut a pocket into each chicken breast.
Best to square off large end of chicken breast & insert knife into middle and make pocket. (take care not to go too deep).

dice bacon, onion, olives, sun dried tomatoes, garlic, avant cheese and capsicum into smallish pieces.

Sauté everything in a hot pan with a small amount of olive oil and pinch of dried rosemary. Add cracked pepper and salt. When ingredients have turned golden brown add a dash of white wine and further reduce.

Place these into a bowl and let cool. When cool add chopped cheese and mix well.

Hold chicken breast and stuff into the pocket the cooked ingredients.

Cooking:

Brown chicken breasts in pan with small amount of olive oil.

When browned place into baking dish and into a moderate oven (reduce heat if fan forced) for 15min. Cover baking dish with aluminium foil to prevent chicken drying out & or being burnt. Can also add 1/4 of a cup of water and wine to prevent chicken drying out. Other wise keep an eye on chicken in oven.

Remove chicken from oven and then replace back into fry pan.

Combine honey and soy into a glass and when pan is hot pour over chicken breasts. Wait till soy/honey mixture begins to bubble and turn chicken around in sauce...

When sauce turns dark brown (almost to the point of burning) remove chicken pieces and server.

This dish is ideally severed on a bed of richly mashed potatoes.
I tend to use a large dollup of real butter and also cream to mash.

Can also serve with julienne honey/butter carrots and a little rocketed, garnished with very thin strips of red capsicum and Spanish onion. Drizzle with a splash of good virgin olive oil and black pepper to taste.

Bon appetit!

Edit: Ideally enjoyed with a bottle of Oyster Bay or Giesen (both Sauvignon blanc) from the Marlborough wine area of New Zealand.


Cheers



Dave

[Renee]

Well the weekend got away from me, and by the looks of it so did this thread!

Did everyone get sick of hearing how delicious the recipes sounded?

OK here is my spaghetti bolognaise recipe.
Enjoy:

What you will need:
2 large pots, preferably with lids, but not essential.
1 onion
1/2 kilo minced meat (ground beef)
2 cans diced tomatoes
1 small container tomato paste (approx 100ml)
Approx 4-5 cloves or 2 tea spoons of crushed garlic (to taste)
Origano (to taste)
Salt (to taste)
Oil

Firstly, you'll need to cut up the onion into small pieces. I usually chop the onion in half, then chop it one way, then back the other way so they are fine, short pieces. Throw the onion into the bigger pot with some oil in the bottom and heat at about medium temperature. The goal here is to start to cook the onion.

Once the onion is hot and been cooking for awhile, but not yet brown, throw in the meat. You will need to break it up so that it all cooks properly. While that is cooking, throw in the garlic, oregano and add some salt. Note that since you'll be adding more garlic and salt later, you don't have to put too much in now.. Just a teaspoon of garlic and a pinch of salt at this stage.

Fill the other pot about half to 3/4 with water and set on high to boil. Once the water starts to bubble, add in as much pasta as you will need.

Cook the meat until its about 3/4 cooked then put 1 can of diced tomatoes in. Stir it around a little, and let it cook for a minute or two, then add about half the tomato paste and the other can of diced tomatoes. It should look almost like a liquid now. Keep stirring and cooking the meat.

From here you'll need to taste. So let it bubble while you're stirring. Once you know it's hot, taste a little and add salt and garlic to taste. You will need to add the rest of the tomato paste too...

Once it tastes to your satisfaction, it's ready
And obviously once the pasta is soft it's also ready.

It should have a strong flavour.

I recommend serving it with mozzarella cheese sprinkled and mixed in with the pasta.. MMMMMMMm

[Chalkie]

OK here is my spaghetti bolognaise recipe.
Enjoy:

What you will need:
2 large pots, preferably with lids, but not essential.
1 onion
1/2 kilo minced meat (ground beef)
2 cans diced tomatoes
1 small container tomato paste (approx 100ml)
Approx 4-5 cloves or 2 tea spoons of crushed garlic (to taste)
Origano (to taste)
Salt (to taste)
Oil

See, my point exactly!

Females cannot cook!

CANS of tomatos?????

and OIL????????

Whats that all about then?

Replace with fresh tomatos and olive oil and stop being lazy!

Better still get the faggots on the go!

[casinojack]

Ilove cooking also. I have a quickie site i threw together when i started here

http://food.affcorner.com/

for fun, lol

[Chalkie]

Hey Jack

Do you have 48 hour days where you come from?

[Renee]

See, my point exactly!

Females cannot cook!

CANS of tomatos?????

and OIL????????

Whats that all about then?

Replace with fresh tomatos and olive oil and stop being lazy!

Better still get the faggots on the go!

OK OK, you know this recipe is for people on the go... :P

And by oil - i meant extra virgin olive oil, but any other type of cooking oil can be used.

If you use fresh tomatoes in spag bol, they have to be frozen first because they need to be a bit mushy to give that taste.. you cant just throw fresh tomatoes in there. They wont give the same taste. In fact it will taste a hell of a lot different.. Not as good.

BTW I'm an excellent cook! I can get references if needed :P

Also, now that my eating has taken a new turn (due to the braces) I think we should start posting some soups and stuff for me to try..

Yes, thats my evil plan.

Recipes for soups and soft things please!

[casinojack]

Hey Jack

Do you have 48 hour days where you come from?

LMAO, I just dont sleep much

[Chalkie]

OK OK, you know this recipe is for people on the go... :P

And by oil - i meant extra virgin olive oil, but any other type of cooking oil can be used.

If you use fresh tomatoes in spag bol, they have to be frozen first because they need to be a bit mushy to give that taste.. you cant just throw fresh tomatoes in there. They wont give the same taste. In fact it will taste a hell of a lot different.. Not as good.

BTW I'm an excellent cook! I can get references if needed :P

Also, now that my eating has taken a new turn (due to the braces) I think we should start posting some soups and stuff for me to try..

Yes, thats my evil plan.

Recipes for soups and soft things please!

Fresh tomatos make a spag bol, do you think they had such thing as tinned tomatos when this recipe originated?

But for spped i will let you off!


I will get you a great black country soup recipe!

[AmCan]

If you use fresh tomatoes in spag bol, they have to be frozen first because they need to be a bit mushy to give that taste.. you cant just throw fresh tomatoes in there. They wont give the same taste. In fact it will taste a hell of a lot different.. Not as good.

Well, a ton of tomatoes and many hours, say 4-6, on the simmer and you'll get that 'sweet' taste of cooked tomatoes. but i too tend to start with canned tomatoes, i have sauce in 30-60 minutes.

I just love tomatoes, fresh, canned, in ketchup, barbecue sauce, drinks, etc. if had to pick a single 'preserved' veggie/fruit to have on the deserted island, it would probably be tomatoes, as long as i had something to open the cans.