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since this IS the off topic area, we need a food and cooking thread. why,you ask? because i'm a chef, i love to cook, i love to share my cooking with others, and i'm ALWAYS looking for new stuff to try!
  anyone interested?

Like everyone I've met who cooks, I think my tomato sauce is the best.  However, most people I know really can't cook.  No one is more critical of my cooking than me.  And I once had a dinner guest who could guess the secret ingredient in my meatballs. 

My chili is the stuff of legend . . .  :teddyr:

I made some decent beef stew in the crockpot this weekend. Have enough for one more lunch.

I like to grill stuff. I mainly grill fish, turkey burgers, veggie burgers, and corn. I have made some pearl couscous before, and some paella from a mix.

now come on people! RECIPES, please!! * john, the secret meatball ingredient, was it ground beef, lol? i'm teasing, truly i am, but i DO have a hubby who once brought me home ground lamb instead of beef, bless his big pointy head!  back tomorrow with a recipe or...ummm...i'll start with one. ;) maybe.

I'll start with a favorit from a vacation: Pane Frattau from Sardinia.

Put some pane carasau (difficult to find Sardinian bread, but any thin, cross bread is fine) in a deep dish and soak with veggie broth.

Sear onions in olive oil, add some garlic, some honey, deglaze with balsamico vinegar, add salt and roughly chopped, skinned tomatos. Cook, herbs and spices as favored (or make any own best tomato sauce).

Pour tomato sauce on soaked bread, put another bread on top, soaked again in veggie broth. Repeat until favorite number of layers is achieved.

Meanwhile fry some egges, put on top, sprinke with grated pecorino (or any other hard cheese) and chopped green onions. Put some cheese and green onion between layers when more than, say, three.

Enjoy.

Last weekend I made something called Hunter's Pot, which is a classic German "Oven Pot" or "Party Pot" (very popular in Germany) recipe from the 1990s that's circulating again these days. What you need is a pot with a lid (or aluminum foil) that you can put in the oven. Ingredients:

2.3 lbs pork cubed and tossed with 2 1/2 tbsp pork seasoning mix (Preferably from Maggi but any other will do). Layer at the bottom of the pot. Now add
10 slices of American (or any kind of processed) cheese on top of the pork. Add
2 leeks, sliced and
10 oz. (You can add more) of canned mushrooms (drained) or fresh if you will. Add
2-3 (preference) large onions finely chopped and about
8 oz. cubed bacon.
Optional (not part of the original recipe): add 1 tbsp coarsely cracked peppercorns.

Mix 2 1/2 cups heavy cream (optional: half and half) with three pouches Mushroom Gravy Mix (3 x 0.75 oz.) and pour in the pot. Refrigerate overnight.

Put the pot with lid in the oven at 390 F for about 70-80 minutes. Stir and done. Serve with baguette or rice and a nice green salad. Feeds about 5-6 people. For a "Party Pot" version just double the ingredients and cook in the oven for two hours. Enough for 10-12 people.

(http://www.rezeptwiese.de/images/recipes/0018/7490/j_gertopf_normal.jpg?1480603738)

My wife loves cooking and recipes. I will get her to come here. :)

My secret ingredient is horseradish.  I use breadcrumbs, veal pork beef, eggs, grated parmesan (a lot) maybe parsley, maybe salt and pepper.  Do not beat the ground meat, but fold ingredients together and then gently into balls.  Fry or bake in oil, just to crust.  Don't cook through.  Sautee onions and garlic in the bottom of large pot, add one small can tomato paste, mix around, maybe add a cup or less red wine, deglaze pan, add 3 cans whole tomatoes, I usually squish a third or so by hand, bring to simmer / low boil, add meatballs.  Simmer for hours.  VOILA!  Sometimes I'll brown Italian sausage and/or mushrooms sliced thick and add with meatballs. 

I know how to make snowflake rolls.

thank you frank! this sounds like a savory bread pudding my friend roberto makes, but he wouldn't give me the recipe. tell me, have you had something like  this with fresh anchovies in it while on vacation? roberto makes one like that, he lives just outside rome.

 LOVE Maggi seasonings, thank you claws! now, i wonder what i could sub for the mushrooms and mushroom gravy, neither of us like them. maybe chopped potatoes? and pork gravy? this i would make for hubby, as i am SO not into onions, but he loves them. i think i'll experiment with this, i've got a TON of pork loin in the freezer.

please do! i've got a whole cookbook of stuff from all over the world that will be named for my board, if i ever finish the danged editing, lol!
   i dan't have much in the way of scottish food though, maybe you could ask your mom? my BFF is welsh, but he says the food in scotland is vastly different.

Well my wife is from Utah, but I did get her to try Scottish food (Haggis) and she loved it despite frequently declaring she would never try it.

dang it, i just realized i was hitting quote instead of reply, sorry!
 miscfit, do you have a certain seasoning or technique for fish? because i am NOT good with fish on a flame grill, and being a new englander, i tend to over season fish.
  john,HORSERADISH?? really? how much do you use? BFF would love this, he eats it raw.
ER, the ones you make, do they have like a chewy exterior? i'd like that recipe if possible. i've never managed to figure out how to get my beloved potato rolls to be that light on the inside and still have the chewy outside.
  indi, i challenge you to a chili recipe duel! MY chili recipe is even  made in oz now! * when they have the patience, that is*
  rev, tell me about your stew. we eat A LOT of stews and soups,and i make them for the homeless outreach program i work with,we're always looking for new recipes.

You could substitute mushrooms with zucchini, eggplant or ground beef or experiment with potatoes. As for the mushroom gravy mix, any other mix without shrooms should be ok. Onions - I think diced bell peppers would make for a good substitute.

Actually, it's PREPARED HORSERADISH.  I used to use Gold's but their quality went down.  It's both the pureed radish and vinegar that makes the meatballs perfect.  I could see making them hot, but I never have.  You really can't taste that it's in there. 

Is that with Coconut?  

thank you claws and john! * i HOPE there's no coconut, i'm lethally allergic*
  okay, it occurred to me just now that i spaced on posting a recipe myself. so, i went and got this,because i think it will make you smile!



now, i don't expect anyone to actually make these, but i thought this might give you a giggle. it's a recipe for polish cabbage rolls,golubkis. i wrote it down as a child,and "translated" it for an old friend and posted it on facebook for him.



GOLUBKIS(GUAMPIES)( or in my words,gwompies)

equipment-
a really big pot( with a steamer or pasta insert,if you have one)
a medium size pot
a small pot with a lid
two big glass casserole pans
a big glass bowl
a small glass bowl
a deep medium size frying pan
measuring spoons and cups
a grater that fits in the small bowl
a big spoon
a flipper( spatula)
a big table or counter
tinfoil
plastic wrap
cookie paper( parchment paper)
a kitchen towel
a big sharp knife
a wooden spoon
a pair of grabbers( tongs?)
cookie pans(sheet pans)


ingredients-

one head of green(savoy) cabbage
kosher salt(use as you go)( lol,i wrote crunchy salt!)
water

one cup of uncooked brown rice
two cups of beef stock
one tablespoon butter

one medium yellow onion,grated in the small bowl
one small carrot,grated in the small bowl
five garlic cloves( for some reason i wrote five garlic arms),smashed
one tablespoon tomato paste
four tablespoons butter
a dash of worcestershire sauce( giggling, i wrote wussy sauce! )


three cans tomato sauce(six cups)
half a cup of beef stock
two beef cubes( boullion)
one teaspoon oregano( this has to be what "orgno" means)
one teaspoon besel( basil,i think)
one cup of sour cream
one can of crunched tomatoes,split in half (crushed tomatoes?)
( half for sauce,half for meat,use the juice for soup)

one pound of ground beef
one pound of ground pork
one pound of ground veal
two whipped raw eggs
some salt and pepper
one teaspoon pamperka( paprika??)


HOW TO COOK AND WHEN( my childhood self talking...interesting to know i was so detailed with recipes even back then!)

first cut the core out of the cabbage and put it in the big pot. fill the pot with water until the cabbage is completely covered,then take it back out of the pot,throw in a handful of salt and bring to boil,then put the cabbage back in the water.BE CAREFUL! * i figure if you're using an insert,measure the water with it in the pot too*
boil until the leaves get soft and you can pull them off. hold it down with the wooden spoon and use the grabbers to pull the leaves off,BE CAREFUL! TURN THE HEAT DOWN! * this must have been the year i scalded myself ,or annie made me write down all the be carefuls, i can't remember ,lol! but i'm including them anyway*
lay the leaves on the cookie pans and sprinkle each layer with crunchy salt before you add more layers. SAVE THE WATER! ( no idea why, i guess for the soup that the tomato juice goes in,lol! )

next, put the rice stuff in the small pot ( this explains why i separated out the written ingredients?), bring it to a boil,then turn it down to just bubbling( simmer?),cover it and cook for 15 minutes. turn the heat off, then let it sit until you need it for the stuffing.

now we cook the other filling stuff. heat up the butter and cook it all except the paste and Wsauce until it's soft and smelly( i think i meant fragrant, lol!).
then add the paste and Wsauce and cook until it's dry...i think i meant until there was no liquid...and put it back in the small glass bowl and let it sit until you need it.

next is the sauce. put the tomato sauce and the spices in the medium pot. use the beef stock to rinse out the cans and dump that stock into the frying pan so you can scrape all the crunchies out( deglaze, in other words) , add all that with the tomato sauce and half of the crunched tomatoes .
cook this on low until it's hot, then turn off the heat and whip in the sour cream. set away for now.

then we take all the meat and stuff and put it in the big glass bowl. add in the rice and the onion stuff too, and the other crunched tomatoes. squish it all up until it's mixed good.
FINALLY ( my god, i was NOT a patient little person, i think! ) we get to make the gwompies! * yes, i really wrote that!*
cover the table with plastic wrap first. lay down the leaves with the stem up,then take your big knife and shave off the thick parts on the back, and cut out the thick part at the bottom in the shape of a vee. BE CAREFUL,THEY ARE HOT STILL! then turn them back over.
put a handful of the meat stuff in each one in a tube shape, about an inch above where we cut the vee. fold that bottom part over the meat, then fold the sides in to cover the ends of the meat tube and roll it up REALLY TIGHT!
put it on the table with the edge down so it stays together. keep doing this until you run out of meat stuff.
then you schmeer( smear?) some sauce into the buttered casserole pans on the bottom. tear up the small leaves and put some in the bottom,save the rest for soup( there's that soup thing again!).
put the gwompies in the pans, make sure the edge is facing down, and they are tight together , like sardines in the can are. then cover them with the sauce. add some water if you need to( no clue what that's about) .
cover them with cookie paper and then tinfoil. put them in the oven on 325 durgees( degrees) and go watch all my children and one life to live while you have lunch. * this would be 2 hours* they should be nice and soft and the sauce is bubbly by then. uncover them and let them cool, then cover them in plastic wrap and put them in the fridge. eat them cold the next day.
* on the bottom i wrote" these are nasty, but daddy likes them" !*

so there it is! Smacznego!!!

Horseradish is the Food of the Gods.  :thumbup:

DAM! I was gonna post a glumpkis recipe! Now I have to think of something else. Glumpkis is my favorite food in the WHOLE WORLD.

Mine is French Onion Soup mix. No other spices needed when I add the mix, except for parsley to give it a bit of color. Parmesan is a must, they make the meat tender.
I rarely use eggs as my meatballs hold together on their own very well without. I don't add breadcrumbs to the mix, but I roll the meatballs in breadcrumbs because I love me a crunchy crust on them balls.

I do like horseradish very much so I will have to try that!

No comment.  :twirl:

EDIT: Your last name wouldn't happen to be 'Shweaty', would it?  :question:

 :buggedout:

Never heard of Glumpkis before but looking into it I just didn't know the name.

Reminds me of Kousa, an arabic dish my grandmother made (amongst many)

https://thelemonbowl.com/lebanese-stuffed-kousa-squash/ (https://thelemonbowl.com/lebanese-stuffed-kousa-squash/)

I basically live in the foodie capital of my country and there isn't a type of food I don't like trying out either eating or cooking...


A good go-to for parties and just general snacking that always goes down well is homemade labneh (a yoghurt dip) with pita chips.

Basic idea is

Ingredients:
1kg of plain yoghurt (I use greek but other types ok as long as it's not sweetened rubbish)
Pita bread
Olive Oil
Butter (optional)
Cheese Cloth or similar (for draining the yoghurt)
Ground cumin
Lemon pepper seasoning. I buy from the store in a package, but it's basically this mixed:
zest from 4-6 lemons (or 1/2 cup pre-dried lemon zest)
6 Tablespoons ground black pepper (or whole peppercorns if you are using fresh lemon)
5 Tablespoons Himalayan Salt or Sea Salt.

Process:

Labneh -
Get yoghurt and put in cheesecloth or similar to drain. The traditional way was in a cheese cloth bag hung somewhere over a sink, but I just use a cut up cloth of similar material (a cheap singlet) and put it in a sieve which is in a pot. I usually drain it overnight, say 10-12 hours. When done you should have a cheesy type yoghurt left over. Dispose of drained liquid, put yoghurt in a container and in a fridge until ready to be served. When you serve it pour a bit of olive oil over it and give it a dust with the ground cumin.

Traditional method:
(http://4.bp.blogspot.com/-3M8uCtolh5A/URjB7ZR_N6I/AAAAAAAAKh4/ZVLd9G7y4kA/s1600/1.jpg)

More along the lines of what I do:
(https://www.wikihow.com/images/thumb/e/e9/Make-Labneh-Cheese-Step-2.jpg/aid56270-v4-728px-Make-Labneh-Cheese-Step-2.jpg)

Pita Chips:
Halve your pita bread by opening it up. On the inside coat with butter or spray with olive oil and add the lemon pepper seasoning. Put under the oven grill until pita is nice and crispy. When cooled break into pieces, grab one and use it to dip into the labne.  :thumbup: :thumbup:

You can vary it up with different toppings/keep it as simple as you like but it'll end up being something like this (the picture has dukkah on the labne but I don't bother going that far

(http://4.bp.blogspot.com/-M_19ouO79wQ/URjCPfdgpRI/AAAAAAAAKig/0igLy1tZG3M/s640/5.jpg)

An all time favourite that is a flavour sensation.

rc,my love, light of my life, heart of my heart. you live in michigan,could you get me a recipe for REAL cornish pasties, please? none of my friends up there will share theirs, the little grunts!
  claws, you'd be amazed at how many people think i'm crazy because i don't use binders in my meatballs. i actually boil them in water with a ton of spices for flavor before they go in my sauce( which takes 2 days to cook,btw) then simmer the whole thing for a good 8 hours so the meatballs absorb even more flavor. i defat most everything as much as possible, hubby has to watch his fat and sodium intake.
  dean! oooohhh dean!! thank you so much, i wondered how to properly drain the yoghurt for so many recipes. i used to work for a lebanese family, there were recipes that were NOT shared with the staff, ever. randa( one of the sisters) used to make this sauce with what she called ' yoghurt drip" ,any idea what it is? it tasted of mint and something slightly bitter?

back ina bit with some chimi recipes for alex and kristi,and whoever likes them too.

I have NO idea what a cornish pastry is! I learned how to cook from trial and error!  :bouncegiggle:

A quick and easy meal my Dad taught me-

Meat and Beans

You need-
Hamburger
1 large can baked beans
onion
green bell pepper
hot sauce
1 can mushrooms

Fry up burger with chopped onions and bell pepper-drain grease
add can of baked beans and mushrooms ( I like the whole buttons, myself)
add hot sauce to taste
simmer
cook up some garlic bread for a side and-wallah! Quick, easy and yum!yum!

Oh yeh, I should have mentioned that I usually include caramelized onion in the ground meat (never hot - cold).  Onion soup mix is useful in lots of things... I usually put that in meatloaf... 

No, sorry. I will have a look at the books, though.

How was the drip served? It could be a few options depending on that. Off hand Tzatziki comes to mind, but there is plenty of other alternatives like the link below (good as a sauce to go with a meat dish)

https://www.jamieoliver.com/recipes/vegetables-recipes/minty-yoghurt-dip/ (https://www.jamieoliver.com/recipes/vegetables-recipes/minty-yoghurt-dip/)

Yesterdays quick cuisine was mashed potatoes, ground beef and cauliflower baked in a creamy garlic cheese sauce (store bought) with mozzarella and bacon on top.

thanks all! and alex,before i post the chimi recipes,do you have any spice triggers with your gout issue? i've been learning to change up recipes to avoid gout triggers recently.
  frank, i would love it if you could find it, but no worries if you can't, okay?
dean, it wasn't tzaziki, no cucumbers in it. but it WAS green,a rather bright green,actually. and fairly thin,almost like a jus,rather than a sauce. and it had tan and black speckles in it, the tan was the bitter part, i think. pretty sure the black was just crushed peppercorn.
   john,do you use red or yellow or sweet onions for caramelizing?  this reminds me, i should post my homemade french onion dip recipe, it is addictive.

According to my doctors the trigger for gout is being dehydrated rather than any specific food. Obviously stuff like alcohol can be a problem thanks to the side effects. Have you been suffering from gout? If so you have my sympathies.

Heya, Alex's wife here. He's suggested I check this thread out and get some recipes and share some of my recipes. Unfortunately I don't have actual recipes for some of his favourite foods but I can find ones similar and tell you what I do differently. I do have many many recipes that I do have written down/typed up that I can share.

Baked Beans

2 (15 ounce) cans baked beans
1/2 cup packed brown sugar
1/2 onion, chopped
1/2 cup ketchup
1 tablespoon prepared mustard
1/4 lb cooking bacon, or small pieces of bacon
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
salt and pepper to taste
2 slices bacon

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce, cooking bacon and vinegar and season with salt and pepper to taste. Top with the bacon slices.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.


Chocolate Chip Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3.Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

If you can tell me what kinds of recipes you are looking for I can narrow down what I share

Easy Crock Pot Chicken and Dumplings

1 large container of chicken broth
8 boiled and de-boned chicken thighs
1 bag baby carrots
2 stalks chopped celery
1 chopped sweet onion
1 bag small frozen peas
chicken seasoning to taste
2 rolls of Pillsbury Grand Biscuits

Put all ingrediants in crook pot-except peas and biscuits-cook for 4 hours
add peas
add biscuits on top-shove 'em down in there
cook for 2 more hours

Walla!

me? no,but my brother is, and one of my besties. my brother's big triggers are seafood,which is killing him, he loves seafood. my female friend's triggers seem to be meat of any kind.
   alcohol is off the table for both until they find the full  scope of their triggers, that's the last thing they'll test. both were recently diagnosed( in the last year), but they've been told to keep certain spices limited for now, like cumin,chili powder and pepper that isn't straight black pepper. oh, and a few herbs too, cilantro( coriander) , sage, all basils and all oreganos for now. 
  frankly, i'd starve to death! and i do get on them constantly bout the hydration thing, they are both bad about that.

hiya,and congratulations mama! what is cooking bacon, please?

RC!!! you've been watching too much television! it's VOILA,not walla!!! geez,you're just so...AMERICAN, lol!! and thank you, i didn't know you could do dumplings in a crockpot.
  baby sister will love this! 

oops, sorry, i missed the end of your post. we are looking for any and all recipes that are what YOU like to eat, or your family does, or in my case, my catering clients who are all rather strange eaters. easy desserts would be great, i SUCK at desserts,for example. i can't bake a cake to save my life, they fall in.

I say WALLA! because it's magic,man!  :teddyr:

I grew up  poor-basic ingriedants to make good food. Oh yeah- I'm still poor.  :wink:

Who ain't poor?  Voila! 

you guys really make me giggle! poor folks food is REAL comfort food to me, from any country.
BUT ,  i do make more high end stuff for my clients when they need to impress THEIR clients. mostly they like my food for themselves at home though.

My lunch today: Bavarian Brotzeit "platter"

(https://i.imgur.com/nHjtrRHl.jpg?1)

Clockwise:

marinated Blutwurst (Blood sausage) with onions & pickles
Smoked Bratwurst
Laugenbrezel (Lye pretzel)
Fleischsalat (Sausagesalad in creamy mayo)
Pork roast
Bavarian Blu (Blue cheese)
Obatzda (Cheese & Butter spread with leek flavor)

This covers about the basics. What's missing are radishes and a tomato or two. I did have horseradish with the pork roast but its not pictured.

When I cook, I never use recipes (unless I'm making something for the first time). For example, when I make spaghetti sauce I don't measure anything. I do it all by taste and keep adding ingredients until it tastes the way I want it.

i think most home cooks do too, i know i do at home. but when i'm at work, i have to be able to provide an exact recipe for the other cooks. even more so when i was running the main catering kitchen for the company i worked for, because i had to provide print copies  for 23 cafeterias as well, and provide them to the various dieticians at daycares, nursing homes, etc..
   and for the online cookbooks i contribute to, as well as the one i'm writing, lol!
i'm happy with just a list of ingredients and a general idea of amounts, i can go from there, i've done it for years. people are always asking me to create a recipe for a dish the had at a restaurant, and as long as i know what's init, i can experiment until i get it right. i write down all the experiments too, for a future book, i think i'm going to call it" epic fail", lol!
  you should see some of my epic fail recipes from way back when i started making my own sauces, they are hilarious! i wish i had taken pictures of my tasters faces for a few of them!
   

Still not sure about the "savory bread pudding", but it should be some sort of "strata". I think it's something everyone has a personal recipe for, but you could start from here:

https://www.nytimes.com/interactive/projects/well/healthy-recipes/recipes/savory-bread-pudding-with-tomatoes-and-herbs (https://www.nytimes.com/interactive/projects/well/healthy-recipes/recipes/savory-bread-pudding-with-tomatoes-and-herbs)

Personally, I would make a tomato sauce as above instead of sliced tomatos, and probably add the anchovies in there. Otherwise, it sounds delicious - I might try it myself soon.

yup, that's pretty much it. and definitely a sauce instead. thank you! :cheers:

Thanks! and cooking bacon is just bacon scraps.


http://talk.uk-yankee.com/index.php?topic=72565.0 (http://talk.uk-yankee.com/index.php?topic=72565.0)

ah, i see! my butcher calls it hillbilly bacon, she's originally from tennessee. i love it for making bacon bits for salads, and cook it" chunky" for casseroles and to go in beans. when i can keep the old guy from eating it all first, lol!
  i have some expat friends in various parts of "oz" , they moan constantly about not being able to get regular breakfast bacon,you know, the kind that will cook so crisp it breaks. can you get that in  the UK?

Here is one of my own creations, combining mac 'n' cheese with classic swiss cheese fondue ingredients.

Mac 'n' Swiss Cheese Fondue

(http://i.imgur.com/WDizroBl.jpg)

What you need:

2 tbsp butter
2 tbsp flour
1 cup heavy cream
1 cup white wine
2 tbsp cherry schnapps
2 cups grated Gruyère cheese
2 cups grated Emmental cheese
1 1/2 tbsp salt
2 tbsp smoked paprika
2 tbsp coarsely ground pepper (black & white)
2 tbsp garlic powder
nutmeg
4 cups cooked (al dente) macaroni

Melt butter on medium heat, add flour and stir. Add liquids while stirring (heavy cream, wine, schnapps). Stir and add cheeses, spices and cooked macaroni. Transfer to buttered baking dish and into the pre-heated oven at 350 F for about 30 minutes.

we can get it here, they call it streaky bacon.

apparently streaky bacon in oz is what you and i would call fatback. they complain that it's too chewy, lol!
   i like that recipe, and the look of the casserole, but i'm curious about the cherry schnapps?

cherry schnapps = fruit brandy!  :smile:

ah, i see. thanks! dekuyper shnapps is different, i think? i LOVE hot damm,and apple pucker!

Tried my hand at lunch meal preps for work today, meals that are good to keep four days in the fridge. I did a variation of "buddha bowls" and it was totally easy to do.
I filled four food storage containers in layers with

curry rice
broiled bell pepper strips and red onions (mixed with olive oil, salt, pepper)
fried chickpeas (olive oil, salt, pepper, garlic powder, smoked paprika, cayenne)
cauliflower salad (store bought, jar)
fried chicken filet sliced (bbq marinated)
crumbled feta

for dressing I used roasted garlic hummus with a little water and lemon juice added, enough so I can pour it.

Had some before work and it was pretty good.

i wish i could do stuff like that for curtis's lunches, but he's on the road 4 days a week, sometimes 5. but this would be great for my BFF! could you post how you do your curried rice, please?

sure.  This was for two cups of rice. What you'll need:

rinse two cups of basmati rice until water runs clear. Put the rice in a pot and add enough water until it covers the rice. Then add

- one onion finely diced (or omit onion. I think to remember you don't like onions?). The recipe also calls for
- two green onions sliced. Again, I'm sure it will be fine without. You could add onion powder instead unless you don't like onion flavor in general.
- one whole small pepper
- one whole clove garlic
- twig of thyme (or 1 tsp dried thyme)
- four tbsp mild (or hot if you prefer) curry powder. Any color will do. I used the yellow.
- one tbsp butter
- 1/2 tsp salt. 1/2 tsp pepper

Stir and then cook with lid for 15 minutes. Make sure to check if done during the final few minutes because the rice can easily burn!

thank you!and thank you for remembering my onion issue. i like the flavor as an accent, it's the texture that gets to me,same with bell peppers. now, you say one small whole pepper, would that be a bell pepper? or could i use a cherry pepper?
   this could work well for my clients too, it looks pretty adaptable.

Chocolate Chip Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
1 1/2 cups milk chocolate chips
1 cups white chocolate chips

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3.Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.



Chocolate Depression Cake

Ingredients

1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 Tablespoon white vinegar
1/3 cup vegetable oil
1 cup water
frosting
2 Tablespoons butter
1/4 cup unsweetened cocoa powder
1 cup powdered sugar
1 Tablespoon milk (or cream)
1/4 teaspoon vanilla extract
Instructions



Combine flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.
In a separate bowl, combine vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients and mix until completely combined and no lumps remain.
Pour batter into a greased 8x8 square pan.
Bake in a preheated 350 degree oven for 30-35 minutes, until toothpick inserted in center comes out clean.
Let cake cool completely before frosting.
for the frosting
Melt butter in a small saucepan (or in the microwave using a microwave safe dish.) Stir in cocoa powder, mixture will form a thick paste.
Transfer chocolate mixture to a medium size mixing bowl. With mixer on low speed, add in powdered sugar, milk and vanilla.
Once ingredients are incorporated, turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy. Spread on top of cooled cake.


Banana Crumb Cake
Ingredients
For the Crumb Cake:
2C sugar
1 C milk
1 C chopped nuts (optional)
2 C self rising flour
1 stick margarine
2 eggs
3 bananas
1 tsp vanilla

For the Crumb Topping:
1 stick (1/2 c) Margarine
1 Cup brown sugar (dark or light)
1 cup flour (self rising or plain, whatever you have on hand)


Instructions
1. Spray two loaf or 8×8 pans with cooking spray.
2. Place peeled bananas in mixing bowl, add sugar. Mix until bananas are liquefied.
3. Add margarine, mix until creamed together with banana mixture. Add all other ingredients and blend well.
4. In medium bowl, place all topping ingredients. Cut together with a long tined fork until well blended.
5. Pour ¼ of batter into each pan, top with ¼ crumb mixture.
6. Pour remaining batter over and top with remaining crumb mixture.
7. Bake for 45 minutes to an hour at 350.
8. Cake is done when toothpick inserted in center comes out clean.
Recipe by Southern Plate at http://www.southernplate.com/2009/05/banana (http://www.southernplate.com/2009/05/banana)­crumb­cake­and­the­name­of­my­home.html


Bake for 20-25 minutes at 425 degrees in the oven. You can turn on the broiler at the end to get the cheese more golden brown and crispier.

Enchilada Ingredients:

2 cups shredded Monterey Jack cheddar cheese
8 flour tortillas (soft shell)
3 tablespoons butter
1 cup sour cream
1 4oz can of diced green chiles
2 cups shredded chicken (about 1 big chicken breast)
3 tablespoons flour
2 cups of chicken broth
Salt and pepper
Directions:

Preheat the oven to 425 degrees.
Cook/shred your chicken breast and mix it with 1 cup of shredded cheese.
Lay 8 tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish.
In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute.
Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes).
Mix in the sour cream, salt/pepper, and the can of chiles to the pan.
Pour the creamy sauce over the rolled up tortillas evenly.
Add 1 cup of the cheddar cheese over the top.
Bake for 20-25 minutes or until the cheese is golden brown.
Add salsa or cilantro and you’re ready to eat!


Dilly Rolls

2 cups (16 ounces) 4% cottage cheese
2 tablespoons butter
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 eggs
1/4 cup sugar
2 tablespoons dried minced onion
1 to 2 tablespoons dill weed
1 tablespoon salt
1/2 teaspoon baking soda
4-1/2 to 5 cups all-purpose flour


In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110° to 115°. In a large bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Form into 24 balls; place in a greased 13-in. x 9-in. baking pan that has been sprayed with cooking spray. Cover and let rise until doubled, about 45 minutes.

Bake at 350° for 20-25 minutes. Yield: 2 dozen.



Pork Loin with Root Beer Spiced Apples

Pork Loin:
5 lb. Pork Loin (Can substitute Pork Chops)
1 ½ oz. Jerk Seasoning

Preheat oven to 350 degrees F. Rub jerk seasoning all over pork loin. Place
loin in oven. Roast for about one hour and ten minutes or until internal
temperature reaches 155 degrees Fahrenheit. After done, let pork loin rest
in a warm place for five minutes. Serve with Blue Bayou Root Beer Spiced Apples. (See Below)

Root Beer Spiced Apples:
2 lbs. Granny Smith Apples (About 4 large)
6 oz. Brown Sugar
2 T. Cinnamon
1.5 t. Cornstarch
2.5 c. Root Beer Soda
1 t. Nutmeg
1/8 t. Ground Cloves
1 ½ t. Cold Water

1. Core, peel and cut apples into wedges.
2. Combine root beer, nutmeg, cinnamon and cloves into a saucepan. Bring to a boil and stir frequently.
3. In a separate bowl, mix cornstarch and a little water to make a thin paste.
4. When the mix starts boiling, add the cornstarch paste and stir well.
5. Add the apples and bring to a boil. Reduce heat and let it simmer for 10 minutes. Stir frequently. Serve partially over the pork loin on the plate.


Rolls


3 ½- 4 ½ cups flour
3 tbsp sugar
1 tsp salt
¼ cup margarine
½ cup water
1-cup milk
2 pckg. Yeast

mix 1 ½ cup flour, sugar, salt and undisolved yeast in bowl.
In medium saucepan mix water, milk and margarine to 120 degrees (margarine not totally melted) gradually add to dry ingredients add more flour until you have a soft dough. Place dough in a greased bowl and put bowl in a pan of warm water for 15 min. knead as necessary. Shape and place rolls on a greased sheet let raise for 15 min.
Bake at 450 until done. About 15 min.

TACO PIE

1 pound hamburger                                
1 medium chopped onion
1-16 ounce jar salsa                               
1 taco seasoning packet
1-16 ounce can crescent rolls             
2 cups cheddar cheese
1 bag tortilla chips                                   
1-16 ounce sour cream

Heat oven to 350.  Brown hamburger and onions. Stir in taco seasoning and salsa mix well. Press crescent rolls in bottom and sides of 9x13 pan. Sprinkle broken chips on top of crescent rolls. Spread beef mixture on top. Bake 15 minutes take out of oven spread a layer of sour cream then top with cheese. Bake an additional 15 minutes.

thank you for all of them, but especially the depression cake! PERFECT for my egg free client!  :cheers:

Taco Pie sounds yummy. I'll have to try that.

You're welcome. It's one of the best and easiest cake recipes you'll find.

And I can vouch for that cake being fantastic. And if she puts up the coke cake recipe that it is super light and tasty.

It is really tasty and easy to make

Coke cake is stupidly easy... get a chocolate cake mix and a can of coke... mix them together (don't add anything else) and bake according to the time and temp on the cake mix box.

Yeah! Gives me a hard on thinking about it!

Hocks and Beans

Take some pinto beans ( or black beans-whichever you prefer)-soak them over nite.
Take 2 ham hocks, a chopped onion, chopped bell pepper, and some jalapeno peppers  (not too many!) and put it in a crock pot for 6 hours.
Make some corn bread.
Walla!

since indi wussed on my chili challenge( sorry, indi, but you DID,lol!), i say..CORNBREAD RECIPE CHALLENGE!! i've been doing this challenge for about 3 months now with people all over the world, and it is truly cool how many recipes are out there, and how different " the cornbread concept" is from place to place. all forms are included, since it's calld different things too, like jonnycake, hoecake, mashcake, etc.. and some i'll have to C&P to spell right in different languages, lol!
 i have a few, but i'll start with the cheater i teach to youngsters with little time.
  2 boxes of JIFFY cornbread mix
  3 eggs
  2/3 cup of WHOLE milk
  1 teaspoon of pale brown sugar
  1/2 teaspoon of salt
  1 tablespoon of clarified bacon grease, chilled

mix everything but the bacon grease well, but leave the batter a bit lumpy.
use the bacon grease to grease 8 mini loaf pans, or one 9x9 pan. metal is better than glass for cornbread, oddly enough. portion the batter out and let stand 5 minutes, it gives you a better" crown",  
then bake at 375 about 25 minutes, until it's golden brown, and when you rap a knuckle on it, it's " hollow" sounding. and a toothpick comes out clean and dry.
  

I've made Elotes today, the bowl version. Never had before but it is very easy to make and was yummy. I did alter the original recipe a bit though. Anyway, for Ingredients I used:

4.4 oz butter melted in a pan at medium heat. Added one small red onion very finely chopped, and
about two cups of canned corn. I cooked and stirred the corn for about 15 minutes until they took on a slight color.
Then I added 1 teaspoon red chili flakes, a pinch of salt, ground black pepper, vegetable broth powder and 1 teaspoon diced garlic.

Not part of the recipe but I had about a half cup of cubed ham left over, so I added that as well.

Served in a bowl, added lime juice and drizzled with mayo and sour cream and crumbled feta since we don't get cotija cheese in Germany.
Added more chili flakes for garnish and a tablespoon of cilantro paste since fresh cilantro is very rare here.

This was enough for two servings  :thumbup:

My lazy Saturday meal:

Crispy fries topped with a few slices of american cheese, plenty of pork roast gravy and two fried eggs. Doesn't take much to make me happy.

i've been on an egg kick lately too. i've eaten an entire dozen boiled eggs this week alone. making a fritatta tonight with a hash brown base and a hamsteak, and cheese. lots of cheese.

Had a burrito with tater tots in it today. Good stuff!

Spumoni >

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