Hot Cheese Blocks

• INGREDIENTS:

• 
  
• 1. cheese ( of your choice)
• 2. thin white bread ( 2 slices per person)
• 3. toaster
• 4. green or black olives ( optional)
• 5. water
• 6. toaster
• 7. microwave

METHOD

1.Toast 2 slices of bread( for 1 person)
2. Meanwhile, great cheese and add into small bowl.
3. Chop olives into quarters and take out pips.
4. Add olives to small bowl with cheese.
5. Crush together with knife and put in microwave for 5-10 seconds
6. Take toast out of toaster and put on a bread board.
7. Take olive and cheese mix and form into small, square and thin slices with knife.
8. Cut toast into the same shape and size of mix 
9. Make almost a sandwich with toast and mix
10. Do this for how many people you have.

Easy Potato Salad

• INGREDIENTS:

• New potatoes
• Spring onions
• Lemon 
• juiceMayonnaise
• Salt+pepper

METHOD:

1. Boil potatoes until cooked and allow to cool.
2. Chop spring onions into small pieces and add to the potatoes in a large bowl.
3. Squeeze a little lemon juice over the potatoes and spring onions.
4. Add mayonnaise and seasoning and mix well.
5. Keep refridgerated.

Corned Beef Hash

• INGREDIENTS:

• 
  
• Chilled tin of corned beef (easier for slicing if chilled first)
• Sliced onions
• Thinly sliced potatoes
• Beef stock cubes

METHOD:

Layer slices of corned beef, onion and potato in a cassarole dish, repeat layers and end with potatoes.

Dissolve stock 2 stock cubes in about half pint of water.

Pour over potatoes.

Cover with a lid or foil

bake for an hour or so until potatoes are tender.

Take off foil and dot bits of butter or marg over top and bake for another 20 mins or so.

Old Time Beef Stew

Ingredients:

two pounds stew beef
two tablespoons vegetable oil
two cups water
one tablespoon Worcestershire sauce
one clove garlic, peeled
one or two bay leaves
one medium onion, sliced
one teaspoon salt
one teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
three large carrots, sliced
three ribs celery, chopped
two tablespoons cornstarch

Directions:

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer one 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove two cups hot liquid. Using a separate bowl, merge

1/4 cup water and cornstarch until smooth. Mix with a small hot liquid and return mixture to pot. Stir and cook until bubbly.

Per serving: Calories: 349; Total Overweight: twenty grams; Saturated Overweight: 6 grams; Protein: 31 grams; Total carbohydrates: ten grams; Sugar: four grams; Fiber: two grams; Cholesterol: 96 milligrams; Sodium: 574 milligrams

Cauliflower Peanuts Patties

Ingredients :

Maida - 1 cup
Corn flour - 1/2 cup
Cauliflower flowerets - 1 cup
Onion ( big ) - 1 
Peanuts ( fried ) - 1/2 cup
Green chilli - 1
Ginger garlic paste - 1 tsp
Coriander leaves - a few
Salt - as needed
Oil - as needed

Method:

1. Cut onion, green chilli, coriander leaves finely.
2. Powder peanuts coarsely.
3. Boil water with salt in a pan.
4. Add cauliflower, let it soak for 2 minutes, remove from water and set aside.
5. Mix maida, corn flour, salt, with water, in a bowl, knead to a dough.
6. Heat oil in a frying pan
7. Add onion, fry for a few minutes.
8. Add cauliflower, ginger garlic paste, green chilli, peanuts, fry till raw smell subsides, add  coriander leaves and remove from stove.
9. Heat oil in a frying pan
10. Take small portions of dough, roll into small circles.
11. Place a spoon of cauliflower mix on a circle, cover with another, paste the edges with water , fry and set aside. 

Quick And Easy Pasta

INGREDIENTS:

• 1-2 instant soup sachet (i use tomato flavour)
• A packet of 2 minute noodles

METHOD:

Cook the noodles in boiling water,but don't add the flavour (you can if you want). While noodles are cooking, add boiling water to instant soup, but only enough to make a thick tomato sauce. Add soup/sauce to noodles and enjoy :)

Fish Fillet

• INGREDIENTS:
• 
  
• * 2-5 whole fishes cut into fillets (tilapia or lapu-lapu or maya-maya)
• * oil (for frying)
• * crumbs (depends on the size of your fillets)
• * 2 egg whites
• * 1/2 melted butter
• * 1 small can evaporated milk (any brand)
• To marinate:
• * 5-9 pcs of calamansi
• * salt
• For the dip:
• * 1 small mayonnaise (any brand)
• * parsley
• * onions (chopped)
• * salt and sugar

METHOD:

• 1. Marinate the fillets in a bowl with the calamansi juice and salt leave it for 30 mins.
  2. Prepare the crumbs in a separate plate.
  3.Combine the egg whites, melted butter and the evaporated milk then mix it and place beside the crumbs. Leave it for a while
  4. Ready a pot with hot oil.
  5. Each fillets needs to be wrapped with the 1st container (egg white-butter-milk) then roll it on the crumbs then slowly dropped it on the sizzling oil
  6. Just drop 2-3 fillets on the pot to cook well. Wait until golder brown
  7. Prepare your dip! Just combine all the ingredients....
  
  Know you have your crispy fillets with a wonderful dip!

Chicken Fillet Burger

Ingredients

• Chicken Breast Fillet (Stripped Cut) 500g
• Chilli Sauce 2 tsp
• Soya Sauce 3 tbsp
• Black Pepper 1 tsp
• Salt To Taste (or 1/2 tsp)
• Garlic Chopped 1 tsp
• Ordinary Oil (or Olive Oil) 2tbsp
• Burger Buns
• Ketchup
• French Mustard Paste
• Cheese Slices
• Saute Onions:
• Brown Sugar 1 or 1-1/2 tsp
• Oil 1 tsp
• Onion 2

Cooking Directions

1. For Marination: Put 3 tbsp soy sauce and 2 tbsp red chili sauce in the chicken.
2. Add 1 tsp black pepper and 1/2 tsp salt in the above mixture.
3. Add 1tsp chopped garlic and mix all of them.
4. Leave in fridge for 1-2 hours.
5. To Make Chicken: Take a pan to fry the chicken.
6. You can fry in oil, olive oil or you can simply grill it.
7. Put chicken in the pan, the pan and oil should not be very hot.
8. Keep stirring constantly for sometime. Stir fry.
9. Off the stove when it gets cooked.
10. To Make Saute Onions: Add 1 tsp oil in a pan and put 1 to 1-1/2 tsp brown sugar.
11. Take 2 onion and cut them in rings.
12. Melt the sugar to get a saucy form.
13. Put the onion rings in the pan and saute them all.
14. Stir till the onions gets coated with brown sugar.
15. Cook them till onion release just a bit of its moisture.
16. Don’t brown it or cook it pink.
17. Take them out.
18. To Assemble Burgers: Warm the burgers a bit in a pan.
19. Put french mustard paste on one side of burger.
20. Put ketchup on the other side of the burger pieces.
21. Take one cheese slice and place it on the burger.
22. Place the stir fried chicken and on top of that put saute onion.
23. The burgers are ready to serve.

Mongolian Beef

Ingredients:

2/3 lb. flank steak, sliced across the grain
3 Tbsp. corn starch
3 tsp. canola oil, divided
1/2 tsp. grated ginger
2 cloves garlic, minced
1/3 cup low-sodium soy sauce
1/3 cup water
1/4 cup brown sugar
1/4 tsp. (heaping) red pepper flakes
2-3 large scallions, sliced

Directions:

1. Pat the steak pieces with a paper towel to get rid of any moisture. Toss the steak and cornstarch together; shake of excess cornstarch using a fine strainer.
2. Mix together the soy sauce, water, brown sugar and red pepper flakes in a small bowl or large measuring cup.
3. Heat half the oil in a wok or large fry-pan at medium-high heat and add the ginger and garlic. Cook for 30 seconds, or until fragrant, then add the soy sauce mixture. Cook for about 2 minutes and transfer back to the bowl or measuring cup.
4. Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned.
5. Pour the sauce back in and let it cook with the meat. Simmer for around 5 minutes or until thickened. Place beef mixture on top of a bed of brown rice and garnish with scallions. Serve with a side of steamed veggies dolloped with leftover soy sauce mixture (or see note above).

Pan-Roasted Chicken

Ingredients:

6 skin-on, bone-in chicken thighs
kosher salt
freshly ground black pepper
1 tablespoon vegetable oil
fresh thyme or rosemary sprigs, for garnish (optional)

Directions:

Preheat oven to 475 degrees. Season chicken liberally with salt and pepper. Heat oil in a 12-inch cast-iron skillet over high heat until hot but not smoking.
Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high and continue cooking skin side down, moving chicken around to ensure even heat. Cook skin-down until fat renders and skin is golden brown, about 12 minutes.
Transfer skillet to oven and cook 10-13 minutes more. Flip chicken so the skin side is facing up and cook until the skin is crisp and the internal temperature registers at least 165 degrees, about 5 minutes more. Transfer chicken to a plate and allow to rest 5 minutes before serving. Garnish with fresh herbs, if using.

Biryani

INGREDIENTS:

• Chicken 1 ½ kg
• Yogurt 1 cup
• Mint 1 bunch (sliced)
• Onions 4 (sliced)
• Cloves 4
• Black peppers 6 whole
• Lemons 6
• Green cardamoms 8
• Green chilies 8 (sliced)
• Oil 1 cup
• Warm milk 1 cup
• Yellow color as required
• Ginger garlic paste 1 tbsp
• Red chili powder 1 tbsp
• All spice powder 1 tsp
• Salt to taste

METHOD:

1. Add chicken to a cooking pot along with yogurt, ginger garlic paste, mint, green chilies, salt, cardamoms, whole black peppers, cloves and red chili powder.
2. Allow boiling till water begins to dry.
3. Boil rice with salt, cardamoms, green chilies, all spices powder and mint until half cooked.
4. In a separate cooking pot, heat oil and fry sliced onions until golden brown.
5. Take out half of the fried onion and add remaining in the chicken.
6. Make a layer with half of the rice and then place chicken.
7. Top with fried and crushed onion and juice of lemons.
8. Then make a layer of remaining rice and top with sliced mint and a pinch of yellow color dissolved in 1 cup of warm milk.
9. Allow simmering until pot is covered with steam.
10. Sprinkle crushed brown onion on top of Chicken Biryani and serve with yogurt dip.

Chicken Lasagna

Ingredients:

Chicken – 500g

Red chilli powder – 1 tbsp

Ginger garlic paste – 2 tbsp

Turmeric powder – ½ tsp

Lemon juice – 3 tbsp

Cumin seeds – 1 tsp fried and ground

Oil – 8 tbsp

Apply all above ingredients on chicken and leave for half an hour. Then cook in pan or in grill.

White sauce

Ingredients:

Onion -1 small size

Milk – 1 litre

Flour – 3 tbsp

Butter – 2 tbsp

Take a pan, put butter and flour, fry for 2 minutes, and then add milk along with onion (we are adding onion just to get rid of the milk’s smell, when sauce is cooked, discard) and cook until thick. Now add ½ tsp salt, mix well and take it off of the cooker.

Italian tomato sauce

Ingredients:

Onion – 2 tbsp

Garlic – 1 tbsp

Oil – 3 tbsp

Tomato – 10 blended

Tomato paste – 3 tbsp

Green chilli – 8

Salt – to taste

Take pan, put oil, onion chopped and chopped garlic, sauté, then add blended tomato and tomato paste mix well. Now add little bit of water and cook till thick sauce. Then add chopped green chilli, salt and cook another 2 minutes. and take it off of the cooker.

Ingredients for preparation:

Lasagne sheets – 1 packet

Cheddar cheese – 250g

Mozzarella cheese – 250g

Thinly chopped mint and fresh coriander – as required

Now prepare lasagne for baking

Take a baking dish and apply tomato sauce, then chicken, then chopped mint and coriander, then cheese, then lasagne sheets, then tomato sauce, then chicken, then mint and coriander, then cheese, then lasagne sheets, then white sauce, then cheese and then bake in oven for 15 to 20 min at 200°C and gas mark 6.Then serve with salad and garlic bread.

Instant Noodles Made More Tasty

INGREDIENTS:

• Oil
• Chilli 1
• Capsicum/bell peppers choppes
• Onion chopped
• Tomato chopped
• Dried herbs (basil,thyme...)
• Instant noodles (any)

Method

1. To boil the noodles, to the water( see the instructions to kno how much to add) , add salt n oil (noodles won't stick to each other ) n boil the water then add noodles (break them)

2. While its boiling, add 2 spoons of oil to a pan, add chilli fry them

3. Add onions fry then add pepper/capsicum fry them then add tomato fry them till they are crisp not soggy.

4.Add herbs n salt, fry them for 2 mins

5. To the boiled noodles add tastemaker n cook for 2 mins

6.After the noodle is cooked add that to the pan n mix n cook for a min . :)

Zinger Burger

Ingredients:

Chicken breast – ½ kg
Black pepper – 1 tsp
Mustard powder – 1 tsp
Salt – 1 tsp
Chinese salt – 1 ½ tsp
Worchester sauce – 2 tbsp

Ponder chiecken slices. Mix all spices and marinate chicken for overnight


Ingredients for batter:

Flour – 2 tsp
Baking powder – ¼ tsp
Corn flour – 2 tbsp
Egg – 1
Rice flour – 2 tbsp
Salt – ½ tsp



Ingredients for coating;

Corn flakes – 1 cup
Bread crumbs – 1 cup
Chips or crisp – 1 cup
Mix all spices and roughly grind.


Method:

Mix all ingredients and make thick mixture with chilled water. Now dip marinated chicken pieces in batter then coat with corn flakes and bread crumbs coating and deep fry until golden brown and crispy. Cut bun, spread mayonnaise on both pieces, then put lettuce, Chicken and cheese slices. Serve with ketchup and fries

Fried Chicken

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

• 2 chickens (3 pounds each), cut in eight serving pieces
• 1 quart buttermilk
• 2 cups all-purpose flour
• 1 Tablespoon kosher salt
• 1 Tablespoon freshly ground black pepper
• Vegetable oil or vegetable shortening

Preparation:

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F. before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Yield: 6 servings 

Bacon Roll Toastie

Ingredients:

One or rashes of streaky bacon,
20g grated cheese (your own choice)
Ketchup
 bread roll ( prefably warbur white rolls)

Method:

-grill or fry bacon (to liking )
-meanwhile grate cheese n put in roll , and add ketchup to it.
-put cooked bacon in to roll
-put whole of roll in to a toasti maker til cheese has melted

Korean Egg Roll

Ingredients:


Need: three beaten eggs
Some salt
Some black pepper
1/3 carrot diced
1/3 of a small onion diced
Chopped green chili (optional)
Ketchup(optional)

Method:


Mix eggs,carrots and onions in a bowl. Add salt and pepper and chili if using and mix.
In a frying pan heat a small oil.
Pour the egg mixture and wait for 2mins for the bottom to set.Using a spatula or chopsticks additional turn inch of the egg towards you. Press down. Tun repeatedly until the egg is like a roll. Let it cook on both sides for a few mins until golden and yellow.
Put on a plate and slice in one inch pieces.
Enjoy with ketchup!

Cucumber Mix

Ingredients:

Cucumber slices
Salt
Lemon juice
Green chilli
black pepper

Process:

Mix salt, lemon juice, black peper & sliced chilli to make a dip,
eat it with d cucumber :)

Nandos French Fries

Ingredients:

Potatos
Nandos chip sprinkle
Oil

Technique:

Peel and cut potatos in to chips

generously cover your chips with the chip sprinkle

put potatos in to a bowl and cover with oil or fry light spray

spead out onto a baking tray and cook in the oven for about 20-30 mins, may take longer depends how thick youve cut your chips

serve and cover with more sprinkle if u wish

Nandos Ham Wrap

Serves one (times the ingredients to make more)

Ingredients:

one tortilla wrap
6 narrow slices of cucumber
Handful of shredded lettuce
three slices of wafer narrow ham (shredded)
two tablespoons of grated mild cheese
one 1/2 tablespoon of garlic peri peri nandos sauce

Technique:

one. Lay out tortilla wrap, place all of the shredded ham in the centre, top with all of the grated cheese,
two. Place under grill on a medium heat until cheese has  melted, drissle the garlic peri peri nandos sauce on top of half melted cheese. Place back under the grill until fully melted.
three. Remove tortilla from under grill.
four. Place the cucumber slices & shredded lettuce on top of the cheese, ham & sauce.
five. Wrap the tortilla & cut in half.

Serve with coleslaw

Omelette Wrap

Ingredients:

2 eggs
one tortilla wrap
one tbsp sweet chilli sauce
one tbsp of soft cheese

Method:

one. Beat the eggs, ensuring air is folded in to them.

two. Heat a tiny oil in a frying pan and tip in the egg mixture.

three. Spread one tbsp of soft cheese and one tbsp of sweet chilli sauce over the tortilla wrap.

four. As the omelete is cooking carefully flip it over in the frying pan.

five. One time the omelete is cooked place it on to the tortilla.

6. Fold side of the tortilla over and roll up the wrap.


7. Enjoy

Chicken Chasseur With Roasted Potatoes

Ingredients:

X2 chicken breasts
Olive oil
1/2 an onion
Garlic
~8 button mushrooms
1/2 a can of chopped tomatoes
1~2 rashers of bacon (optional)
3~4 massive potatos
Tomatoe puree
150ml (one glass) red wine (serve the rest with meal)
200ml (one mug) of chicken stock (can use beef stock cube if dont have any chicken ones)
Parsely
Thyme/rosmary
Basil

Process:

- peel and chop potatos
- simmer for ten mins while preparing other stuff
- have oven on 180 degrees ish & a tray prepared with some olive oil and thyme or rosmary sprinkled in
- season chicken with salt and pepper
- heat some oil in a pan (a biggish with a lid)
- pan fry the chicken all over till sealed, then remove from pan and let it rest
- chuck in mushrooms and chopped onion and garlic, and bacon (chopped up in to tiny bits)if using, permit to cook for a few mins
- by now potatos ought to have been in for around ten min, so drain and put onto tray, shake around a bit then put in oven
- in to pan put: tomatoe puree, chopped tomatoes, wine, herbs & chicken stock
- return chicken to pan
- put lid on the pan and permit the mixture to simmer on a low heat for ~1hour
- check and turn potatos around 1/2 hr in to chicken's cooking time
- serve chicken (make must strain off some of the sauce) and roast potatos

Sliced Layer Potatos

Ingredients:


1 huge jacket potato
one onion
Garlic powder
Lots of grated cheese
one vegetable stock cube
Salt
Pepper
Mixed herbs

Process:


one. Peel the potato & then slice thinly
two. Chop the onion & soften with butter in a pan
two. Place layer of potatoes in a small casserole dish
three. On top of this layer put a pinch of salt, pepper, mixed herbs as well as a spoonful of onions. Cheese is also optional.
four. Continue with further layers until the top. Leave space for further layer..
five. Make up the stick cube & then pour in to the casserole dish until it fills up about half way.
6. Add grated cheese to the top
7. Pop in the oven on a medium temperature for around 40 mins.

Hot Dog Vegetable Stew

Prep Time: 15 minutes

Cook Time: twenty minutes

Total Time: 35 minutes

Ingredients:

one Tablespoon butter
one Tablespoon olive oil
one large onion, peeled, cut in half, and sliced
one large rib of celery, diced
one large carrot, peeled and diced
two cloves garlic, finely-chopped
one cup beer (may substitute additional chicken broth or white wine)
two cans (about 14 ounces each) chicken broth or 3-1/2 cups homemade chicken broth
one can (about 14 ounces) Italian-style chopped tomatoes
1-1/2 cups tomato juice
one Tablespoon kosher salt
one cup little pasta (ditalini, child shells, or your choice)
1/4 pound fresh green beans, sliced in to 2-inch lengths
1/4 of a green bell pepper, diced
one cup frozen sweet peas
1/2 cup frozen corn kernels
one can (about 15 ounces) cooked black beans with liquid or about 1-1/2 cups homemade cooked black beans
8 hot canines (beef, pork, chicken, or vegetable), cut in to 2-inch lengths (see Note)
one teaspoon dried oregano, crushed
two teaspoons chili powder

Preparation:

Heat a large stockpot or dutch oven over medium heat. Add butter, olive oil, onion, celery, and carrots. Gently saute until onions are translucent, about five minutes. Add garlic and stir-fry one minute longer. Carefully pour in beer. Simmer until beer is reduced by half.

Add chicken broth, tomatoes, tomato juice, and salt. Bring to a boil, then add pasta and green beans. Simmer at a low boil for five minutes. Add bell pepper, peas, corn, black beans with their liquid, hot canines, oregano, and chili powder. Return to a boil, reduce heat, and simmer another ten minutes before serving.

Yield: 8 to ten servings

Black Bean Papaya Salsa

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

one cup cooked or canned black beans
two ripe papayas, peeled, seeded and diced little
1/2 red bell pepper, diced little
1/2 green bell pepper, diced little
1/2 red onion, diced little
3/4 cup pineapple juice
1/2 cup lime juice (about four limes)
1/2 cup chopped cilantro
two Tablespoons ground cumin
one Tablespoon minced red or green chile pepper of your choice
Salt
Fresh cracked black pepper

Preparation:

This Caribbean-inspired salsa is great with grilled fish. It is also excellent by itself, as a spicy summer-salad-type work.

In a sizable mixing bowl, merge black beans, papaya, bell peppers, red onion, pineapple juice, lime juice, cilantro, cumin, chile pepper, salt, and pepper. Mix together well. This salsa will keep, covered and refrigerated, four to five days.

Yield: about two cups

Sour Cream Round Steak

Cook Time: one hour, 30 minutes

Prep Time: twenty minutes

Yield: 6 to 8 servings

Total Time: one hour, 50 minutes

Ingredients:

two pounds bottom round steak, cut in to 6 to 8 serving pieces
one cup flour
one teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
three Tablespoons butter
one medium sweet onion, chopped
one clove garlic, chopped (or more to taste)
1/4 cup beef broth
.
For Gravy Mixture:
3/4 cup water
1/2 cup sour cream
two Tablespoons cornstarch
one Tablespoon brown sugar
one Tablespoon sweet Hungarian paprika
1/2 teaspoon salt

Preparation:

Preheat oven to 300 degrees F. Spray a baking pan with oil.

Pound steaks to tenderize. Merge flour, salt, pepper, and dry mustard. Coat steak pieces with flour mixture. Brown steak in butter in a heavy skillet. If your skillet is small, do this in batches so as not to crowd the meat. Place browned steaks in prepared baking pan.

Merge water, sour cream, cornstarch, brown sugar, paprika, and salt in a small bowl until smooth. Pour gravy mixture over steak. Cover and bake 45 minutes. Remove cover and return to the oven. Continue to bake another 25 to 45 minutes, depending on thickness of the steak, until tender. Taste gravy and adjust seasoning, if necessary.

Saute onion and garlic in drippings until softened. Add beef broth to the skillet, stirring to scrape up any browned bits. Pour onions and liquid on top of steak pieces.

Serve with buttered noodles, rice, or potatoes, along with a side salad for a complete meal.

Yield: 6 to 8 servings

Liver Loaf With Pan Gravy

Prep Time: twenty minutes

Cook Time: one hour, 15 minutes

Total Time: one hour, 35 minutes


Ingredients:


1-1/2 pounds beef liver
1-1/2 cups boiling water
two slices chilled salt pork, 1/4 inch thick, cut in to 1/2-inch chunks
one large onion, roughly chopped
two cups soft bread crumbs
two eggs, slightly beaten
1/4 cup chopped parsley
one teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
two Tablespoons flour
1/2 cup chilled water
1/2 cup beef broth
1/2 cup milk

Preparation:


Rinse beef liver and place in a deep casserole. Cover liver with boiling water and let stand for ten minutes. Drain and let icy to room temperature.


Cut liver in to chunks and place in a food processor. Add salt pork and onion. Pulse until it reaches a medium-grind. Remove to a large bowl and mix in bread crumbs, eggs, parsley, salt, allspice, nutmeg, and pepper until evenly combined.

Preheat oven to 350 F.

Scrape drippings in to a little saucepan over medium heat. Add flour and cook, stirring often, until lightly browned. Combine water, beef broth, and milk. Slowly add the liquid to the roux in the saucepan, stirring constantly. Cook until pan gravy is thickened, continuing to stir often, about five minutes. Season to taste with salt and pepper.

Press liver mixture in to an 8 x four x 3-inch loaf pan. Bake one hour until browned. Let rest for ten minutes, then remove loaf to a platter, reserving the drippings. Tent with foil and keep warm.

Slice the liver loaf and serve with the gravy.

Yield: 6 servings

Chunky Vegetable Soup

Ingredient:

Any vegetables that you know you're not going to use up before they go off (i used one red pepper, one green pepper and 3 sticks of celery, but you can use basically anything you have)

2 small onions (or 1 large)
2 cloves of garlic
A bit of oil
1 stock cube (chicken or vegetable will do)
2 teaspoons of tomato puree (optional)
Salt and pepper


Method

Chop up the onions and garlic (use a garlic press if you have one but if not you can just crush and/or chop the garlic.)

add a little bit of oil to the bottom of a large saucepan, and add the onions and garlic. Put the lid on, and cook on a medium heat, stirring occasionally.

Meanwhile, chop up the rest of the vegetables into quite small chunks.

Once the onions are translucent, add the rest of the vegetables to the pan and replace the lid. Stir occasionally, until the vegetables are soft.

Boil the kettle and make some stock. I used about 1 litre. Pour it into the pan until it covers the vegetables.

Add two teaspoons of tomato puree, and add salt and pepper. Give it a good stir to mix everything together, and then put the lid on.

Bring to the boil, and then reduce the heat and let it simmer for 20-30 minutes, stirring occasionally. (use your best judgement on how long to cook it - it depends on how soft you want the vegetables to be.)


taste, and add and more salt and pepper if you need to. enjoy

Crunchy Creme Fraiche

Ingredients:

2 chicken breasts or shrimp
200 dl. creme fraîche
4 cloves of garlic (chopped & minced)
100 dl. corn flakes (crushed)
3 t. olive oil
Salt and pepper


Method:

1. Pre-heat over to 180c (350f).

2. Mix creme fraîche, garlic, olive oil and the crushed corn flakes. Set a side.

3. Get a pyrex pan or anything that's good for baking. Put the chicken breasts on it and season with salt and pepper.

4. Put the creme fraîche mixture on the chicken breasts or shrimp. Spread the mixture evenly.

5. Put the chicken inside the over. Bake for 20 minutes or until golden brown.

It's good with rice or try it with potatoes.

Broccoli Cheese Rice

Cook Time: one hour

Prep Time: ten minutes

Total Time: one hour, ten minutes

Yield: 8 to ten servings

Ingredients:

one cup raw long-grain rice (not instant)
four Tablespoons (1/4 cup or 1/2 stick) butter, melted (liquified, but cold)
two cups frozen chopped broccoli, thawed
one cup diced sweet onions
one can cream of mushroom soup (undiluted)
one soupcan filled with water
8 ounces Velveeta (processed cheese food) cheese, cut in to 1/2-inch cubes
1/2 teaspoon salt

Preparation:

Preheat oven to 375 F.

Mix rice and melted butter together in oven-proof casserole (a 3-quart covered casserole or Dutch oven ought to do it). Mix in broccoli, sweet onions, mushroom soup, water, cheese, and salt until well-combined.

Cover tightly and bake about one to 1-1/4 hours in preheated oven, stirring one time mid-way through cooking. Cooking time may vary depending on how long mixture sits before baking. The longer it sits, the less cooking time is necessary.

Always check rice for doneness before serving. Cooking times vary with different ovens and casserole dishes, and you do not need any surprises. Recipe may be doubled.

Yield: 8 to ten servings

Wild Rice Turkey Casserole

Cook Time: 45 minutes

Prep Time: 15 minutes

Total Time: one hour

Ingredients:

1/4 cup unsalted butter
1/2 cup chopped yellow onion
1/4 cup all-purpose flour
1-1/2 cups turkey or chicken stock
1-1/2 cups half-and-half
one teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 teaspoon fresh-grated nutmeg
1/4 cup dried mushrooms, such as morels or porcini
three cups diced cooked turkey (or chicken)
two Tablespoons chopped fresh parsley
three cups cooked wild rice
one cup grated brick, Muenster, or other mild white cheese

Preparation:

Preheat the oven to 350 degrees F.

Heat the butter in a immense skillet over medium heat. Add the onion, and saute it until it is translucent, five to 7 minutes. Sprinkle on the flour and stir to blend it in. Pour in the stock and half-and-half, and bring to a simmer, whisking often. Simmer gently for five minutes, whisking often, then add the salt, pepper, and nutmeg. Stir in the dried mushrooms, turkey, and parsley.

Lightly oil, or spray with cooking spray, a 2-quart casserole. Spread the wild rice in the bottom of the casserole. Spoon in the turkey mixture, then sprinkle the cheese over the top. Bake for 30 minutes, or until the casserole is hot and bubbling. Serve hot.

Yield: 8 servings

Chicken Puffs

Ingredients:

1 Cup boil chicken shreded
one 1/2 Cup chicken stock
one Small onion cut in to slices
two Medium size green chillies finely chopped.
oil for frying
four Eggs
one cup maida(flour)
four tbsp butter
one tsp salt
1/2 tsp black pepper grinded

Procedure:

First put the chicken stock in the pan add butter & put it on the light flame when butter dissolves then add flour in it & put off the flame.
Let it chilled for some time & then add chicken pieces, onion, greenchillies, salt , black pepper & the eggs & mix it & put 1/4 cup of water & mix it well.
Deep fry it like they fry pakoras until they get golden brown.
Scrumptious chicken puffs are prepared to serve.Enjoy with ketchup.

French Sandwich

Ingredients:

Fresh Bread slices 8 nos (dark sides cut apart)
Chesse spread / butter
Fresh beans 5-6 finely chopped
Boiled Potato mashed two nos
Onion one no finely chopped
Tomato one no finely chopped
Salt to taste
Pepper to taste
Cornflour one tsp
Oil for deep frying & also for filling

Method:

For Filling: 
In a wok, put some oil, add chopped onion , beans , tomatoes & when they are cooked add boiled mashed potatoes. Add salt & pepper to this. After this is prepared add some Butter/cheese as per your wish.
Spread butter/cheese spread in inner sides of bread slices.
Fill this mixture within two slices of bread.
Dip these in to cornflour solution. (cornflour solution is prepared mixing cornflour in chilled water)
& deep fry these sandwiches in a wok of hot oil.
Cut in to triangular pieces & serve with Tomato Sauce & PudinaDhania Chutney.

Rainbow Salad

Ingredients:

one vegetable stock cube.
one green bell pepper.
one yellow bell pepper.
one red bell pepper.
Loose sweetcorn.
one large tomato.
Spring onion (optional).

Method:

Make a vegetable stock by adding your vegetable stock cube to water, & mixing.
Pour this over your chosen amount of cous cous, & leave to soak in a flavour.
Wash all of your vegetables in a colander.
De-seed & slice all of your bell peppers, & put in a bowl to side.
Slice your tomato & put in the bowl also.
Add sweet corn to the bowl.
Chop your spring onion & add to the bowl.
Stir your cous cous & make definite the stock is soaked in. Now add your bowl of vegatables to the cous cous & mix in evenly.
Served best cold, with meat/fish of your choice.
Portions depend on amount of cous cous used.

Baked Chicken With Vegetables

Ingredients:

Half a bag new potatoes
two chicken breasts
A red pepper
A red onion, sliced up in to round pieces
A small sweet potato
A handful of cherry tomatoes
A veg oxo cube

Method:

Put the oven on at 200 c
receive a giant baking tray, & add a lug of oil. Put in the oven for about minutes to let the oil get hot.
When your tray's been in about five mins & the oil is hot, chuck in your new potatoes, sliced up pepper, sweet potato & onion. Give them a shake & put back in the oven for around ten mins
get your chicken breasts & cut them in to cubes. Pan fry them until they are cooked all the way through. Then add them to your baking tray with the tomatoes & sprinkle the oxo cube over everything in the pan. Bake for another half an hour, or until the chicken is golden brown & the veg's are soft.
Serve hot with gravy & peas!

Lentil Rice With Turmeric Fish

Ingredients:

1 tbs olive oil
one brown onion, finely chopped
two garlic cloves, crushed
one cup (200g) basmati rice
one 1/2 cups (375ml) vegetable stock or water
two tbs lemon juice
100g green beans, chopped
400g can lentils, rinsed, drained
one 1/2 tsp ground turmeric
one 1/2 tsp ground cumin
1/2 tsp chilli flakes
8 (about 800g) white fish fillets (such as bream or whiting)
Lemon wedges, to serve

Method:

1. Heat half the oil in a massive saucepan over medium heat. Add the onion & garlic & cook, stirring, for five minutes or until onion softens. Add the rice & stir to coat. Add the stock & lemon juice & bring to the boil. Reduce heat to low & cook, covered, for ten minutes or until liquid is absorbed & rice is tender. Add the beans & lentils & use a fork to stir through. Set aside, covered, for five minutes.

2. Meanwhile, merge the turmeric, cumin, chilli & remaining oil in a massive bowl. Season with salt & pepper. Add the fish fillets & turn to coat in spice mixture.

3. Heat a massive non-stick frying pan over high heat. Add the fi sh & cook for 1-2 minutes each side or until cooked through. Remove from heat.

4. Spoon the rice evenly among serving plates. Top with fish & serve immediately with lemon wedges, if desired.

Rolled Meatloaf

Ingredients:

1 tablespoon olive oil
one huge brown onion, grated
four garlic cloves, crushed
150g child spinach
1kg beef mince
two tablespoons tomato sauce
one tablespoon worcestershire sauce
one egg, lightly beaten
two 1/2 cups fresh breadcrumbs
1/3 cup finely grated parmesan cheese
1/3 cup finely chopped kalamata olives
1/3 cup chopped semi-dried tomatoes
Salad leaves, to serve

Method:

1. Preheat oven to 180°C/160°C fan-forced. Line a huge, 1cm-deep baking tray with baking paper.

2. Heat oil in a frying pan over medium heat. Cook onion & garlic, stirring, for three to four minutes or until softened. Chilled .

3. Place spinach in a microwave-safe container. Microwave, covered, on HIGH (100%) for one minute or until wilted. Chilled . Squeeze out excess liquid.

4. Place mince, onion mixture, tomato sauce, worcestershire sauce, egg, breadcrumbs, parmesan & olives in a bowl. Season with salt & pepper. Mix to merge. Place a 30cm x 50cm piece of baking paper on a flat surface. Spoon over mince mixture. Press in to a 27cm x 40cm rectangle. Top mince mixture with spinach, followed by tomato. Beginning at one short side, use baking paper as a guide to roll up like a Swiss roll.

5. Place on prepared tray. Smooth ends to enclose filling. Bake for 50 minutes to one hour or until meatloaf is firm to touch & cooked through. Stand for ten minutes. Serve half the meatloaf sliced with salad. Cover & refrigerate remaining meatloaf.

Spanish Omelette

Ingredients:


3 eggs
three potatoes, boiled & cut
two tomatoes
two large onions
Coriander
Salt

Method:


Break eggs & beat until nice & fluffy
add the tomatoes,onions & potatoes in to the egg mixture.Add the mixture on a pan & sprinkel the salt andd dont forget to add the coriander....
Flip the omlete after three mins & your omletes ready

Pea Soup

Ingredients:


Pea soup raw - 500 ml (two cups)
Water for soaking
Broth of your choice - three l (12 cups)
Non-hydrogenated margarine nuvel -15 ml (one tbsp)
Onion, chopped - one
Celery cut diagonally - one branch
Carrot in to small pieces - one
Bay leaf
Ground savory - two ml (1/2 tsp)
Ham in to small cubes - 60 ml (1/4 cup)
Pepper, salt to taste

Method:


Put the peas in to a bowl and cover with water
soak peas 6 to 8 hours or overnight
discard the soaking water
mix in a salad bowl the first ingredients
add the peas and remaining ingredients in a saucepan
cover and simmer about three hours
serve

Herb-ed Crust Grilled Salmon

Cook Time: 15 minutes

Prep Time: ten minutes

Yield: four servings

Total Time: 25 minutes

Ingredients:

Vegetable oil spray
1-1/2 pounds boneless salmon filet about 1-inch thick (giant finish preferred)
1/2 lime
two Tablespoons white wine
one teaspoon mayonnaise (may substitute butter)
1/2 teaspoon kosher salt (optional)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill weed
1/4 teaspoon Hungarian sweet paprika

Preparation:

Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon & sprinkle with white wine. Spread top of salmon with the mayonnaise.

Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil giant for the salmon filet, by folding a long piece in half & folding up all sides. Spray the whole inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to move to the grill.

Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for ten minutes per inch of thickness of the fish filet. Do not overcook or it will be dry & unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout & feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This technique works best with giant, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.

In a tiny bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, & dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.

Yield: four servings