View previous topic | View next topic

Recipes

Page 3 of 12
Goto page Previous  1, 2, 3, 4 ... 10, 11, 12  Next

samivel
239799.  Wed Dec 05, 2007 9:48 am Reply with quote

True, but that won't stop me holding a grudge.

 
Arcane
239801.  Wed Dec 05, 2007 9:51 am Reply with quote

oh crikey, sebastianflyte-itis outbreak.

swot's down, who'll be next?!

 
Sebastian flyte
239821.  Wed Dec 05, 2007 10:11 am Reply with quote

reddygirl wrote:
oh crikey, sebastianflyte-itis outbreak.

swot's down, who'll be next?!


Am I spreading my germs!? So sorry.

 
Arcane
239860.  Wed Dec 05, 2007 10:47 am Reply with quote

apology accepted.

oh dear.....

 
Strawberry
907321.  Sun May 06, 2012 3:16 pm Reply with quote

Here it is.

 
Bondee
907335.  Sun May 06, 2012 3:27 pm Reply with quote

Thanks Strawberry. Get yer pickle recipe posted, OE!

I'm sure there's been another, more recent thread though. The last post on this one was made before I joined the forum.

 
Oceans Edge
907342.  Sun May 06, 2012 3:35 pm Reply with quote

Chef Mark McCrowe's Mudder's Pickles

cup salt

2 cups sugar

1 cup vinegar

1 red pepper

2 cups of onion

2 English cucumbers

1 tbsp mustard powder

1 500ml bottle yellow mustard

1 tbsp corn starch (mixed into a slurry)

1 tsp turmeric

1 head of cauliflower

head of cabbage

1 green pepper

Chop and combine all ingredients in a pot and simmer for 20 minutes.

Very yummy, I've eaten an entire jar's worth last night and today

 
Bondee
907350.  Sun May 06, 2012 3:47 pm Reply with quote

Oceans Edge wrote:
2 English cucumbers


RACIST!!!

 
Oceans Edge
907355.  Sun May 06, 2012 3:51 pm Reply with quote

you can use piddley little pickling cucumbers if you like, but I prefer my cukes big and long and with a really lovely accent....

Ok... shutting up now

 
Jenny
907361.  Sun May 06, 2012 3:58 pm Reply with quote

Mmm - I bet that is totally delish.

 
Bondee
907368.  Sun May 06, 2012 4:04 pm Reply with quote

Oceans Edge wrote:
you can use piddley little pickling cucumbers if you like, but I prefer my cukes big and long and with a really lovely accent....


Part of that post is gagging for a comment!

 
AnneB
907398.  Sun May 06, 2012 5:04 pm Reply with quote

I'm not a big fan of pickled cauliflower...but I bet I could mess around with this one a bit. Thanks for it!

 
Efros
907410.  Sun May 06, 2012 5:27 pm Reply with quote

Bondee wrote:
Oceans Edge wrote:
you can use piddley little pickling cucumbers if you like, but I prefer my cukes big and long and with a really lovely accent....


Part of that post is gagging for a comment!


My sausage gravy recipe.

1lb of good quality sausage meat
1 large onion
1 clove of garlic minced
1/2 pint of light cream
1/2 pint of milk (2%)
2 heaped tablespoons of flour
1 oz grated aged Asiago cheese
dash Worcestershire sauce
sprinkling of nutmeg
salt and pepper

Using a spatula to divide the sausage meat into little pieces, fry off the sausage meat with onions in a little oil, add the minced garlic once the sausage is almost done. Once the sausage meat is cooked through and some crusty bits are forming on the meat, sprinkle the 2 spoons of flour over the mixture and continue frying whilst stirring to form a roux. Once a fairly light roux has been formed add the cream slowly and with constant stirring, the mixture should begin to thicken almost as soon as the added cream comes up to temperature. Once all the cream has been added add the milk in a similar fashion, you may need more than that specified as some flours thicken better than others. Add a dash of Worcestershire sauce, some nutmeg and salt and pepper to taste. Allow to simmer until the sauce has cooked through at which point I usually add the grated aged Asiago and stir it in. This is usually served over American biscuits, but I think using cheese scones would work just as well.


We did have a Soup and Stew thread on here a while back but I think it got culled.

 
Oceans Edge
907499.  Mon May 07, 2012 7:32 am Reply with quote

Oooooo hadn't though about adding asiago to my sausage gravy - what a lovely though... must try this one. Mine is usually a simple affair of sausage, flour, milk and pepper.... but this sounds really nummmmmmmy

 
Strawberry
907500.  Mon May 07, 2012 7:35 am Reply with quote

Bondee wrote:
Thanks Strawberry. Get yer pickle recipe posted, OE!

I'm sure there's been another, more recent thread though. The last post on this one was made before I joined the forum.


:) You're welcome.

 

Page 3 of 12
Goto page Previous  1, 2, 3, 4 ... 10, 11, 12  Next

All times are GMT - 5 Hours


Display posts from previous:   

Search Search Forums

Powered by phpBB © 2001, 2002 phpBB Group