Recipes (Page 3)

jeremyaw
jeremyaw: Here in South Africa we have a strange but delicious side dish called Chakalaka, generally served with a braai-BBQ,on say baked potato or whatever. here it is. 1/4 cup canola oil
big hunk of ginger,chopped finely,6 garlic cloveschopped,3 or 4 green chillies finely chopped,I onion finely chopped heaped tablespoon of red curry paste, or more if u can stand heat,6 big tomatoes,chopped,couple carrots, grated,1 green pepper-bell pepper,abt 1/2 a cabbage,shredded,salt and black pepper to taste. heat oil, fry onion,garlic,ginger,chillie, and fry till soft,stir in curry paste,and cook few minuitesadd tomatoes and cook few mins,mix in cabbage, pepper,carrots salt and pepper, cook for a few mins, remove from heat, and allow to cool completely,leave overnight,and serve, the veggies will still be crunchy! enjoy!
(Edited by jeremyaw)
2 years ago Report
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Chele1L
Chele1L: This sound very good! Thanks for sharing
2 years ago Report
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BriFi
BriFi: chele ? they "braai" (South African word for BBQ) weird here . thank you for sharing Jeremy hv only seen this Chakalaka so far canned in shops etc. Family recipe am sure, sounds delish
2 years ago Report
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SunshineDeb 
SunshineDeb: jeremy that sounds delicious. And a great side dish for a braai
2 years ago Report
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linamasiashvily
linamasiashvily: Ingredients for 30 Khinkali: Dough – 1.4 kilo of flour (1.1 kilo for the dough and .3 kilo for dusting and kneading) , 2 eggs, 450 ml of warm water; Filling – 700 grams of ground beef and pork mix, salt, half tsp of dried red pepper, quarter tsp ground caraway seed, 2 small onions (optional) and 500 ml of water. Cooking – water and salt for the cooking pot.
Preparation: Add 1.1 kilo of flour to a mixing bowl. Make a depression in the middle of the flour and add the eggs.Add 450 ml of warm water.Mix the ingredients from the middle of the bowl until all of the flour is mixed.The dough should be formed into a ball.Divide the dough into two pieces.Sprinkle a work surface and one of the balls of dough with flour and knead (very firmly) and fold the dough.Continue kneading and folding until the dough is very firm.Roll out the dough until it is about 1/3 of Carefully remove the excess dough.an inch thick.Cut out circles of about 2.5 inches in diameter with a drinking glass.Use a rolling pin to roll each circle into a thin eight inch round. These rounds will be filled with a meat and spice mixture to make khinkali. Repeat the whole process of kneading, folding and cutting and rolling of rounds with the remaining ball of dough. You will then have enough rounds to make about 30 khinkali.Preparation (the khinkali filling): Add the meat, spices, 2 finely chopped onions (optional – we didn’t use onions) and salt to a mixing bowl.Mix the ingredients by hand and then add 25 ml of water and squash and squash the mixture. Repeat this process 20 times until you have mixed at least 500 ml of water with the meat. This will ensure that your khinkali have lots of ‘juice’The meat should look like this at the end of the process.Take one round of dough from your pile of rounds.dd 1 heaped tbs of the meat mixture to the center of the round.Use your thumbs and index fingers to make an accordion type fold all around the outside.t will become easier with practice! 19 folds are considered to be ideal.
2 years ago Report
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kaptivating
kaptivating: Love all these recipes! I want to share a good summertime recipe, a desert!
I just call it my Jello and Yoplait Yogurt Pie - good summer time treat and so easy to make!
A 6 oz graham cracker crust
1/4 cup of boiling water
Add 3 oz lemon jello and dissolve
Add 6 oz of Yoplait lemon yogurt to the above
Add 8 ozs of cool whip
Pout into graham cracker crust - refrigerate for at least four hours - overnight if possible
That's it! Easy as pie! I have also made strawberry and raspberry! Always good!
2 years ago Report
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SunshineDeb 
SunshineDeb: kap, this sounds delicious! thanks for sharing it yummm
2 years ago Report
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kaptivating
kaptivating: Darn it, while making this desert earlier today, I realized that I did not say TWO 6 oz Yoplait Yogurts! I made a raspberry one early today! It was delicious!
2 years ago Report
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A18C
A18C: Pinterest is where i get a lot of my recipes before adding my own personal twist.
2 years ago Report
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AutumnButterfly
AutumnButterfly: anyone have a good chicken pot pie recipe?
1 year ago Report
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slither61
slither61: Here hun
Chicken pot pie
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1/3cup butter or margarine
1/3cup chopped onion
1/3cup all-purpose flour
1/2teaspoon salt
1/4teaspoon pepper
1 3/4cups Progresso™ chicken broth (from 32-oz carton)
1/2cup milk
2 1/2cups shredded cooked chicken or turkey
2cups frozen mixed vegetables, thawed

1
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes be
1 year ago Report
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SunshineDeb 
SunshineDeb: ty slithers, that sounds delicious
1 year ago Report
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Chele1L
Chele1L: Creamed chipped beef over toast aka S*** on a shingle:

The gravy can be served over toast or mashed potatoes.

Serves 4 - 6.


Ingredients:

8 tablespoons butter
1/2 cup flour
3 1/2 cups whole milk
1 jar dried beef, quickly rinsed in warm water and chopped
Black pepper
Salt, as needed
Pinch of freshly-ground nutmeg

Directions:

Melt the butter in a large sauté pan over medium-low heat. Sprinkle in the flour.

Whisk to combine, then allow the raw taste of the flour to cook off for a few minutes - whisking occasionally
Whisk in milk. Continue whisking until no lumps remain and "gravy" is smooth. Reduce heat to low. Switching to a large spoon or rubber spatula, stir in the beef. Season with nutmeg and lots of black pepper. Taste and add salt, as needed {the beef is usually quite salty, so beware}.
Serve over buttered toast or mashed potatoes. Additional milk can be whisked in - as needed - if your gravy becomes too thick for your preference.
1 year ago Report
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Chele1L
Chele1L: Oh I forgot to say something about the s*** on shingles recipe.
My grandma sometimes would add streamed asparagus pieces or sliced hard boiled egg
1 year ago Report
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AutumnButterfly
AutumnButterfly: We would sometimes add mushrooms to our SOS recipe
1 year ago Report
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Fog Swept Glade
Fog Swept Glade: I like lamb with pork as for the meats and build to suit a store bought sauce with peppers and the like. Using the meat drippings is a nice idea, and olive oil is a semi nice lubricant for cooking. It could be opted out of though with the meat and a more vivid, tangy, sauce. I like sour sauce with bread better most of the time, never get it, but, it‘s fine. I also like the Italian trend of using red pepper more.
(Edited by Fog Swept Glade)
10 months ago Report
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Fog Swept Glade
Fog Swept Glade: Satan‘d eggs, Crushed chips, and flavored bread crumbs can be used in eggs, and they soften with cooling time as they are absorbant. Hotsauce is more palatable than are chilis when mixed with creamy yolks. Cream cheese is just too heavy for my eggs. Mustard has a veriable yield as its consistancy isn‘t disturbing when it is mixed with water.
(Edited by Fog Swept Glade)
10 months ago Report
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Fog Swept Glade
Fog Swept Glade: This morning I put a thickly sliced onion in my pork tenderloin and put flour in the drippings and added water, salt, and pepper. It looked like a poultry gut gravy. Very nice thankgiving-like. Reminded me of school. It is possible to enhance that with carrots, I‘m sure.
(Edited by Fog Swept Glade)
10 months ago Report
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miraclespirit1973
miraclespirit1973: Pumpkin & bean soup

1 can white beans
Small onion finely chopped
1 Cup water
Can 15 ounce pumpkin
1 1/2 cups apple juice
1/2tsp cinnamon
1/8 tsp nutmeg, or all spice, or Ginger
1/2 tsp pepper
1/4 tsp salt

Blend beans, onions, and water with a potato masher or blender till smooth.

In large pot add the pumpkin, juice, cinnamon, nutmeg, black pepper and salt. Stir.

Add blended bean mixture to the pot.

Cook over low heat for 15-20 minutes until warmed through.

Serving size 1 cup prepared
10 months ago Report
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AutumnButterfly
AutumnButterfly: Savory monkey bread
I used 2 cans of pillsbury biscuits, chopped em up, melted one stick of butter, mixed in 1tsp thyme, 1tsp rosemary and a dash of garlic powder, coated biscuit pieces in the butter mixture and put in half of mixture in a sprayed bundt pan, topped with half cup mozzarella and parmesean cheeses, put in rest of biscuit mixture and topped rest with half cup of more mozzarella and parmesean cheeses....bake @ 350 for 30 mins
10 months ago Report
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Fog Swept Glade
Fog Swept Glade: Stuffing is great in Satan‘d eggs.
10 months ago Report
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chrissy costanza
chrissy costanza: Tiramisu

6 large egg yolks (approx. 1/2 cup of yolks)
1 cup sugar.
1 1/4 cup mascarpone cheese ( room temperature.
1 3/4 cup heavy whipping cream.
2 -7 oz packages Italian Lady fingers (Savoiardi style}
1 cup cold espresso or strong coffee.
1/2 cup Liqueur optional (Amaretto) or Marsala wine, dark rum can be a option too or Kahlua
depend on what taste you prefer
1 ounce unsweetened cocoa for dusting.


Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. ...
Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.
Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs.
(Edited by chrissy costanza)
8 months ago Report
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chrissy costanza
chrissy costanza: Crostata

1 3/4 cups flour.
1/2 cup sugar.
1 teaspoon baking powder.
1 egg.
1 egg yolk.
1/2 cup + 2 tablespoons butter softened.

1) Mix the plain flour, caster sugar, and lemon peel, in a food processor. Next add the cubed butter, in increments. Pulse until the mixture resembles a coarse meal, then add the salt. Pulse in the ice water, 1 tbsp at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in clingfilm and refrigerate until firm, about on hour.
2) Position the rack in the centre of the oven and preheat the oven to 200°C/ gas mark 6.

3) Roll out the dough on a floured surface to a 28cm round. Transfer the dough onto a heavy baking sheet that has been lined with parchment paper. Stir the lemon juice into the preserve and spread the preserve on top of dough, leaving a 5cm border. Fold the dough border over the filling to form an 20cm round, pleating loosely and pinching to seal any cracks in the dough.

4) Bake the crostata until the crust is golden, 35 to 40 mins. Allow to cool. Sprinkle with the almonds and dust with the icing sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
8 months ago Report
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torresberta
torresberta: My fajitas recipe, you need some beef strips cooked till brown then add tomatoes, onions and garlic powder with soy sauce and cilantro for 10 mins. (Optional) Add more cilantro if you like.
8 months ago Report
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linamasiashvily
linamasiashvily: Awesome
7 months ago Report
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