Joined: Aug '08
Location: Australia
Age: 53 (M)
Posts: 1418
whats your favorite recipe after a hard days poker, or just if its that time of year that most of us males do some cooking for the family, i do a bit of cooking, heres my favorite. pasta bolonase, 1 onion finely chopped 500 gr beef mince 500 gr pork mince dolmio red wine pasta sauce half a cup of red wine 1 teaspoon of garlic assorted mixed vegies cook for around 35 minutes,,, bolisimo
Edited by intentcity4 (18 February 2009 @ 07:54 GMT)
Joined: Aug '07
Location: Malta
Age: 43 (M)
Posts: 8352
This one is easy and doesn't have that many calories either...
* Chicken breast (450gram or so, boneless), chopped to small pieces. Roast (?) on the frying pan till done, with a little virgin olive oil. * Add some Knorr Medium Curry sauce powder and stir it together. * Add 300ml of water. * Boil for a few minutes.
* Heat 250gram microwave-able rice for 2 mins, whatever flavor you like. I think Uncle Ben mostly make plain basmati rice but there are other makers out there with some nice flavors.
* Heat some vegetables in the microwave for 5-6 minutes (remember, half the plate should be vegetables )
Easy - and there's enough food for 2 persons.
Now I wasted 2 minutes of my lunch break on this recipe, somebody better use it now!!
Joined: Oct '08
Location: Netherlands
Age: 66 (M)
Posts: 2193
Viking - Mead (Honey Wine) 5 gallon recipe
8-10 lbs pure raw honey (for light, delicate Mead) (or) 12-13 " " " " (for medium sweet Mead) (or) 15-16 " " " " (for very sweet or alcoholic Mead) 4-5 gallons purified spring water (not distilled) 3 tsp. yeast nutrient (or 5 tablets) 1 tsp. acid blend (combination malic/citric acid) 5-7 oz. sliced fresh ginger root (1 finger's length) 1/4 tsp. fresh rosemary (optional, as desired) 5-6 whole cloves (optional, as desired) 1-2 vanilla beans (optional, as desired) cinnamon/nutmeg (optional, as desired) lime/orange peels (optional, as desired) crushed fruit (peaches, strawberries, grapes, etc.) 1 tsp. Irish Moss (to clarify Mead) 1/2 tsp. clear gelatin (to clarify Mead) 1 spotted newt's tail (optional, as desired 1 packet yeast (champagne or ale yeast)
Heat spring water 10-15 minutes till boiling. Stir in honey, yeast nutrients, acid blend, and spices (rosemary, ginger, vanilla, cinnamon, nutmeg, cloves, lemon peel). Boil for another 10-15 minutes, (overcooking removes too much honey flavor), skimming off foam as needed (2 to 3 times during last 15 minutes). After 15 minutes, add Irish Moss or clear gelatin to clarify. After last skimming, turn off heat, add crushed fruit, and let steep 15-30 minutes while allowing mead to cool and clarify. After mead begins to clear, strain off fruit with hand skimmer and pour mead through strainer funnel into 5 gallon glass carboy jug. Let cool to room temperature about 24 hours. After 24 hours, warm up 1 cup of mead in microwave, stir in 1 packet "Red Star" Champagne, Montrechet, or Epernet yeast (or Ale yeast in order to make mead ale), and let sit for 5-15 minutes to allow yeast to begin to work. Add this mead/yeast mixture to carboy jug and swirl around to aerate, thereby adding oxygen to mead/yeast mixture.
Place run-off tube in stopper of bottle, with other end of tube in large bowl or bottle to capture "blow-off" froth. Let mead sit undisturbed 7 days in cool, dark area. After initial violent fermenting slows down and mead begins to settle, rack off (siphon off) good mead into clean sterilized jug, leaving all sediment in bottom of first jug. Attach airlock to this secondary carboy. After 4-6 months, mead will clear. During this time, if more sediment forms on bottom, good mead can be racked off again to another clean sterilized jug.
When bottling, in order to add carbonation, add either 1/4 tsp. white table sugar per 12 oz bottle, or stir in 1/2 to 1 lb raw honey per 5 gallons mead (by first dissolving honey with a small amount of mead or pure water in microwave).
Joined: Aug '08
Location: Australia
Age: 53 (M)
Posts: 1418
you copied and pasted that didnt you?? anywho, wheres the fucking meat??? lol
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Posted by MANUEDO: Please don't write PASTA BOLONASE !!!!
I can admit only Pasta alla Bolognese or better Pasta al rag? You know I'm italian and I like pasta very much
well give us a traditional italian recipe??? im starving, alls i have is minced beef, pork and veal meat balls, garlic, cuccini, mushrooms, red wine, onion, mixed vegies, salami, chillis, bacon bits, i wonder if an italian could do something with those ingrediants lol
Edited by intentcity4 (18 February 2009 @ 13:37 GMT)
Joined: Oct '08
Location: Netherlands
Age: 66 (M)
Posts: 2193
Posted by intentcity4: you copied and pasted that didnt you?? anywho, wheres the fucking meat??? lol
Traditional Haggis
1 sheep's pluck (stomach bag) 2 lb.. dry oatmeal 1 lb. suet 1 lb. lamb's liver 2 1/2 cups stock 1 large chopped onion 1/2 tsp. cayenne pepper, Jamaica pepper and salt Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.
Joined: Aug '08
Location: Australia
Age: 53 (M)
Posts: 1418
heres another one which is trully my favorite (i have a few favorites) but its very easy and very nice. 1 large onion browned in a large pot with olive oil, in a large pot. add 500 gr minced beef browned with the onion. add 2 lt water 2 pkts chicken noodle soup mix, each pkt is enough to make 1 ltr. 1 half of a large cabbage thinnly sliced, any vegatables that are in season that you fancie. 2 pkts instant noodles, seasoning optional. bring to boil then simmer for around 40min. yummy
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Posted by dunotra:
Posted by intentcity4: you copied and pasted that didnt you?? anywho, wheres the fucking meat??? lol
Traditional Haggis
1 sheep's pluck (stomach bag) 2 lb.. dry oatmeal 1 lb. suet 1 lb. lamb's liver 2 1/2 cups stock 1 large chopped onion 1/2 tsp. cayenne pepper, Jamaica pepper and salt Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.
Enjoy
i should have known, that will put some hair on your ars. lol
------------ the best trick i picked up from the italians in my area (and there is a lot of italians where i live) 1 litre of virgin olive oil in a bottle that holds around 2 litres, and add as many hot chillies as possible without overflowing, cap the bottle or jar, leave for 2-3 weeks, and if you like hot chillie with your food just add the oil from the bottle, its much easyer than using fresh chilli, and sometimes chillies are out of season, this way you"ll have extra hot chillis all year round. the same works for garlic as well.
Edited by intentcity4 (18 February 2009 @ 14:31 GMT)
pretty good, I'll add some potato next time. Almost like shepards pie.
For snack, I really like this;
-I think its called french Vanilla yogurt, smells really good and taste really good too, and just mix with canned peaches, pineapples, and blue berries, grapes, cantaloupe, strawberries, whatever I got lol
Joined: Apr '08
Location: Sweden
Age: 37 (M)
Posts: 188
I'm really into tempura shrimp right now. Pretty easy to make as well. Basicly you mix up some tempura batter, and obviously some shrimp, I usually use the large ones. Then get some oil boiling, well you know how if you have ever deep fryed something before, or if you have one you can obviously use a deep fryer. Either I eat them like this with some sweet and sour or some other kind of dip sauce. Or I make a noodle sallad of it, where I cook the noodles and cool them down. Then put it in a frying pan along with the shrimp, some bean pods, cucumber, green onions and baby corn. Then serve with sweet and sour sauce on top.
Edit: Good idea to add some garlic and spices to taste as well.
Edited by Whiskerer (19 February 2009 @ 20:14 GMT)
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