|
Post by Kent67b on Feb 2, 2009 21:53:36 GMT -8
Yum. Sounds good. What is a good alternative for the OEC? Is cheddar alright?
|
|
|
Post by alikat on Feb 4, 2009 1:16:00 GMT -8
Well, I thought that it was about time that a recipe from a UK member appeared on here, so I’m offering Ginger Beef, which is a favourite family meal that I cook from time to time. I hope that all of the ingredients are available in the States.
INGREDIENTS: Approx 500 gm of braising steak 3 tablespoons of oil ½ teaspoon of ground ginger 2 tablespoons of flour salt and pepper 1 onion 1 tablespoon of grated fresh ginger 1 tin of chopped tomatoes ½ pint of Oxo beef stock (1 cube in hot water) 1 tablespoon of Worcester sauce 2 tablespoons of vinegar 1½ tablespoons of honey 1 tin of kidney beans
RECIPE: Place the flour, ground ginger and salt and pepper into largish food bag. Cut the braising steak into cubes and place in the bag and mix thoroughly so that all beef is coated in the flour mix. (There should be some flour left over – see later) Fry the beef in a frying pan with the oil. Whilst beef is browning, peel and dice the onion and grate the fresh ginger. Once browned, place the beef in a casserole dish. Then fry the onion and grated ginger in the remainder of the oil in the frying pan (or add a little more oil). When onion is soft, add the remainder of the flour from the bag and fry a little. Then add the stock, tomatoes, vinegar, honey and Worcester sauce and bring to boil. Then add this to the beef in the casserole dish and stir. Place casserole dish (with lid on) in the oven and cook on gas mark 3 or 170º for 1¾ hours. Then add the drained kidney beans into the casserole dish and stir. Cook for a further ¾ hour. Serve with boiled rice.
I hope that you enjoy this if you try it. We certainly do.
|
|
|
Post by drizzletown on Feb 4, 2009 8:42:22 GMT -8
Anyone have a tried & true recipe (with specific directions) for jalapeno poppers? I made some last night, 1/2of them were breaded, 1/2 cornmeal. They were good, but a bit crunchy. Anyone blanch theirs first, or soak overnight in milk? Think I'll try Emeril's baked poppers next time......
|
|
More Fiddle
Adult Chick
Pride. Power. Pinstripes.
Posts: 1,192
|
Post by More Fiddle on Feb 7, 2009 20:43:28 GMT -8
I'm the captain of our Relay For Life team at work. We're putting together a cookbook to sell as a fundraiser.
Would any of you aspiring chefs object to me submitting some of your recipes?
|
|
|
Post by james on Feb 7, 2009 21:22:51 GMT -8
I usually get ribs at least once when im over in north America. I dont like grits,but the barbique chicks was nice.
|
|
|
Post by slovog on Feb 11, 2009 9:03:49 GMT -8
I'm the captain of our Relay For Life team at work. We're putting together a cookbook to sell as a fundraiser. Would any of you aspiring chefs object to me submitting some of your recipes? I wouldn't. Sounds like a good cause.
|
|
|
Post by slovog on Feb 11, 2009 9:07:32 GMT -8
I usually get ribs at least once when im over in north America. I dont like grits,but the barbique chicks was nice. Dude, nobody that I know eats grits. It's just a good way to get rid of the excess parched corn. We sell it to Yankees and furners because we don't want it. ;D Now bar-be-que...........we eat. Specially ribs, chickens and Boston Butts. Which BBQ joint do you frequent when you're in Nashville?
|
|
|
Post by slovog on Feb 11, 2009 9:09:25 GMT -8
Yum. Sounds good. What is a good alternative for the OEC? Is cheddar alright? Yes. Mrs. KFC prefers shredded sharp cheddar in her sausage balls but I generally use whatever I have.
|
|
More Fiddle
Adult Chick
Pride. Power. Pinstripes.
Posts: 1,192
|
Post by More Fiddle on Feb 11, 2009 19:14:41 GMT -8
I'm the captain of our Relay For Life team at work. We're putting together a cookbook to sell as a fundraiser. Would any of you aspiring chefs object to me submitting some of your recipes? I wouldn't. Sounds like a good cause. Thank you, Slovog. We really appreciate it.
|
|
|
Post by slovog on Feb 14, 2009 18:08:13 GMT -8
Not a problem. I just bought a new cook book called 'Recipes for a Soldier'. It's dedicated to our local hero Sgt. Kevin Downs who was severely injured in Iraq and I believe the proceeds are going towards furnishing the house our community built for him. There's some good ole southern recipes in there that I'll post after I try them. There's several for homemade biscuits from scratch which is an art form imo. If anyone is interested in this cook book, PM me and I'll try my best to put you in touch with the folks that can get one to you.
|
|
|
Post by samfan6 on Feb 14, 2009 18:15:08 GMT -8
Here's a favorite Holiday snack that I shared in the 'question' thread. Good for parties, too.
SAUSAGE BALLS 1 lb. Jimmy Dean Hot Pork Sausage 3 Jars (5 oz.) of Old English Cheese 3 Cups of Bisquick Mix together well Roll into balls / approximately 50. Bake at 350 for 20 min. or until done Can be frozen and baked later. I just finished making some. I was able to get 47 sausage balls and it took 25 minutes at 350. I cooked 9 and froze the rest. my recipe is very similiar with much less bisquick and shredded cheese instead Old English Jars... but agree that sausage balls are the best for parties!!! A most requested item for pot luck lunches at my office.... Yummy
|
|
|
Post by thinwhitechick on Aug 8, 2009 15:44:21 GMT -8
I'm the captain of our Relay For Life team at work. We're putting together a cookbook to sell as a fundraiser. Would any of you aspiring chefs object to me submitting some of your recipes? I wouldn't object, but I'm sure I'm late, unless it didn't happen, or will again in the future. I made my Tex-Mex Cornbread today. Yummy! Recipe on page 2, reply #43.
|
|
|
Post by b@@b on Aug 8, 2009 15:52:53 GMT -8
Hhohhhhhleee doggie!!!! Look at this thread here!! Fiiiive months. Wow.
|
|
alager
Adult Chick
Posts: 1,048
|
Post by alager on Aug 9, 2009 3:52:52 GMT -8
Here's a Healthy option for y'all...
TUNA AND SPINACH CANNELONI
Ingredients 250g bag egg lasagne 1 onion 125g pack of mozzarella cheese balls 700g Italian Pasta sauce 2 x 185g tuna chunks I pkt of frozen spinach ( I prefer this to tinned spinach)
Preheat oven to 180 degrees celsius (no idea what tht is in F)
Heat 1 tablespoon olive oil in frying pan, and fry 1 onion, peeled and finely chopped until soft
Add 2 x 185grm tuna chunks (drained) and 700grms of spinach Heat until it's well mixed in, and season with salt and pepper
Cut the lasagne sheets in half to make squares.Place two tablespoons of the mixture onto one end of the square and roll. Should get you about 12 cannelonis
Pour a jar of pasta sauce over the canneloni, and chop mozzarella to place over the cannelonis. Bake for 30 mins then grill for 2-3 minutes until top is golden and cheese is bubling
Yummy and really filling!
|
|
|
Post by thinwhitechick on Nov 16, 2009 12:54:04 GMT -8
I see that putting a poll in this thread doesn't work the way I thought it would. And no way to delete it? Hmmm!
|
|
|
Post by b@@b on Nov 16, 2009 16:01:56 GMT -8
?...When did you put the poll in?
|
|
|
Post by thinwhitechick on Nov 16, 2009 16:20:07 GMT -8
^ This afternoon. Probably around the same time that I started Leah’s Birthday thread.
I thought the poll would enter the thread just as a reply or new post would. I reckon not with pro-boards. Oh well. Live and learn.
|
|
|
Post by thinwhitechick on Nov 17, 2009 8:20:01 GMT -8
I read something disturbing recently, thus the idea for the poll.
Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back. It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter.
Do you know the difference between margarine and butter?
Read on to the end... it gets very interesting!
Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.
Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.
Eating butter increases the absorption of many other nutrients found in other foods.
Butter has many nutritional benefits where margarine has few and only because they are added!
Butter tastes much better than margarine and it can enhance the flavors of other foods.
Butter has been around for centuries where margarine has been around for less than 100 years .
And now, for Margarine..
Very High in Trans fatty acids.
Triples risk of coronary heart disease. Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol).
Increases the risk of cancers up to five times..
Lowers quality of breast milk.
Decreases immune response.
Decreases insulin response.
And here's the most disturbing fact.... HERE IS THE PART THAT IS VERY INTERESTING!
Margarine is but ONE MOLECULE away from being PLASTIC... and shares 27 ingredients with PAINT.
You can try this yourself:
Purchase a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:
*no flies, not even those pesky fruit flies, will go near it (that should tell you something)
*it does not rot or smell differently because it has no nutritional value; nothing will grow on it. Even those teeny weenie microorganisms will not find a home to grow. Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?
|
|
|
Post by BILLI on Nov 22, 2009 8:54:52 GMT -8
no margarine here only butter. honestly I prefer naked toast and don't use butter for much, except oven roasted caramel corn which is fantastic!
|
|
|
Post by thinwhitechick on Nov 23, 2009 8:43:12 GMT -8
^ I used butter back in the 80’s but switched to margarine for some reason or another. I can’t really remember why. After reading the above information about margarine, and especially the last sentence, and I quote, “Would you melt your Tupperware and spread that on your toast?", I’m thinking about switching back to butter.
|
|
|
Post by drizzletown on Nov 23, 2009 8:57:19 GMT -8
We only use butter (except on rare occasion). However, I've also seen the above said about miracle whip & cheese wiz. I'm guessing maybe it has to do with the hydrogenated oils? ??
|
|
|
Post by thinwhitechick on Nov 24, 2009 16:13:02 GMT -8
I stood in front of the butter/margarine display at the grocery store this afternoon and couldn't decide what to buy so I bought nothing. I really don't want to spread plastic on my toast. Or drown my bake potato in plastic. And now drizz has me worried about miracle whip. I had never heard that one. The checker forgot to put my receipt in my bags. That'll bug me all night.
|
|
|
Post by drizzletown on Nov 24, 2009 17:35:15 GMT -8
Whoops. Sorry!!!!!!!! NOT Miracle Whip..................but COOL WHIP.
|
|
|
Post by thinwhitechick on Dec 9, 2009 8:23:37 GMT -8
I made the switch from Margarine to Butter. I still don't remember why I made the opposite switch years earlier. The taste is going to take some getting used to.
|
|
|
Post by drizzletown on Dec 9, 2009 13:11:06 GMT -8
Oh my! You won't go back, believe me. Margarine, now - to me, tastes like artificial oily glop. Yuck. Butter on fresh baked bread..... Been using the bread machine a bunch lately - usually it only comes out a couple of times a year, but I've been using it on a regular basis. Just have to remember to start it about 3-4 hours before you need it. Yummy.
|
|