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Post by Roderick on Feb 2, 2008 16:10:45 GMT 12
courtesy of Caronz...(her post) Re: I have chips ... « Reply #9 on Today at 11:22am » -------------------------------------------------------------------------------- always have a tin of reduced cream in your pantry & onion dip or whatever your preference is... bacon & onion, seafood yummmm... takes a couple of mins to whip it up
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Post by peterj on Feb 2, 2008 23:51:33 GMT 12
Player most of the recipes that I have in the next door thread are capable of being made by a 12 year old - if you read some of the notes you will see that that is about the age I made them.
Even the olde English ones have a simple modern translation and a clear method of assembly, mixing and cooking.
I asked if you would promote them - I did not expect you to set up a redundant thread in competetion.
Please go through my collection and make a note of the recipes that you do not understand and I will do my best to translate them for you - but most can be cooked by a pre-teen with some little parental help and supervision.
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Post by Mamalicious on Feb 2, 2008 23:54:43 GMT 12
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Post by peterj on Feb 3, 2008 1:10:06 GMT 12
Try the following ones which are dead simple and some are quick to prep for cooking.
Loshin Du.................a sweet Sugar Peanuts..........a snack Sausage in pottage/sauage with apple & onion [ slice and cook in butter, season to tast ] quick & simple. broken biscuit cake...sweet shephards pie...........standard everybody should know diet loaf.....................simple cake - a good basic foundation welsh Rarebit.............melted cheese on toast My BBQ pork belly.......season, throw on BBQ potatoe cheese cakes.simple quick bachelor stuff treacle scones............simple quickish bachelor stuff marzipan dates...........put icing into seeded date fiendishly complicated chocolate brandy frosting..fancy icing
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Post by spirit21 on Feb 8, 2008 13:30:04 GMT 12
One Pan Bolognese Serves 4 After you’ve cooked the meal who wants to face a stack of washing up? This one pan meal makes cleaning up easy.... Ingredients 2 tbsp oil 500-600g lean minced beef 2 peeled and diced onions 1/4 cup Wattie's Tomato Paste 400g can Wattie's Chunky Tomatoes with Roasted Garlic 2 cups beef stock 1 1/2 cups or 150g broken dried spaghetti or fettuccini 2 cups Wattie's Freshlock™ Frozen International Vegetable Mix salt and pepper to season
Method 1. Heat the oil in the pan and brown the mince over a high heat, breaking up the mince as it cooks. Once browned, set aside. 2. Add the onions to the pan and cook until just beginning to brown. Stir in the Wattie's Tomato Paste and cook for 2-3 minutes until it darkens to a deep red colour.
3. Return the mince to the pan with the Wattie's Chunky Tomatoes with Roasted Garlic stock, and spaghetti. Stir, cover and [simmer|0Simmer] for 10 minutes. Stir in the Wattie's Freshlock Frozen International Mix and cook for a further 5 minutes. Season with salt and pepper.
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Post by rose on Feb 8, 2008 14:33:14 GMT 12
I like that last one spririt I just use mince with dolimio in the electric pan, but your's looks more interesting, yet still fast and easy
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Post by Roderick on Sept 19, 2009 20:26:29 GMT 12
Cookbook:Sauerkraut From Wikibooks, the open-content textbooks collection Current revision (unreviewed)Jump to: navigation, search Sauerkraut Category: Fermented food recipes Time: prep: 45 minutes ferment: at least 1 week Difficulty:
Cookbook | Recipes | Fermented food recipes
Sauerkraut is a traditional fermented vegetable food made from cabbage. This is a basic recipe that produces a tangy sauerkraut with live bacteria that provide probiotic goodness. No cooking is required.
[edit] Ingredients 1 large (2.5 kg - 5 lb) fresh cabbage 2-3 tablespoons non-iodised salt [edit] Preparation 1.Clean and dry a large (3 litre) preserves jar or crock, chopping board, and large bowls if needed 2.Quarter the cabbage and remove the core 3.Slice the cabbage finely or thickly, as you prefer 4.Optional: bruise the sliced cabbage by beating with a rolling pin or mortar and pestle 5.Layer the cabbage in the jar or crock, sprinkling salt in between layers 6.Pack tightly into the jar, leaving 1cm space at the top; don't seal the jar yet 7.Juice should rise to top of jar as you tightly pack the cabbage in; if not, add a little chlorine-free water [edit] Fermentation Don't seal the jar while it is fermenting, as it will build up gas pressure and might break the jar. Just cover with a cloth, or cling-wrap. Set the jar in a bowl or on a plate, so that any juice that might overflow will be collected and won't make a mess.
The sauerkraut will be fermented in about a week. Wipe any excess liquid from around the jar, and put the lid on tightly before moving it to a cool place (e.g. the refrigerator) to mature. It is ready to eat after the first week, but will improve with age and as the bacteria slowly consume the more complex sugars in the cabbage.
[edit] Notes, tips, and variations The salt used should be non-iodised salt if possible - e.g. pickling salt, kosher salt. This is because the iodine in iodised table salt will inhibit the fermentation a little. Use what you've got, but best results will be obtained without the iodine. Add other vegetables, fruits, or spices for variations, e.g. juniper berries diced pineapple onion chili grated carrot The cabbage can be quickly sliced to a regular thickness by using a mandoline. Fingers can be sliced just as quickly... [edit] See also Kimchi Kraut [edit] External links Wikipedia has related information at Sauerkraut
The Sauerkraut Fermentation Wild Fermentation: Making Sauerkraut Making Sauerkraut & Pickled Vegetables at Home Retrieved from "http://en.wikibooks.org/wiki/Cookbook:Sauerkraut"
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