Inspired by Joe, I decided to make a recipe thread where we can share our favourite home recipes:
For Joe:
Macarroni Cheese
1. Boil 500g of macarroni until cooked.
2. Make cheese sauce, comes in powder form from all supermarkets. Usually just add semi-skimmed milk and maybe water (depending on brand), by following instructions on the packet. Make sure it's cheddar sauce not four-cheese.This doesn't take long to make.
3. Make a layer of macarroni in a large baking dish.
4. Add a layer of strong cheddar (grated).
5. Add a layer of cheese sauce.
6. Repeat steps 3-5 until all ingredients are used up (or dish is almost full...).
7. Place grated bread crumbs on top for a final layer.
8. Add some more grated cheddar if you have any left over.
9. Add come cracked black pepper to the top.
10. Place in the oven at approx 160-180C (or equivelant gas mark) for 30 mins.
11. Eat.
It's also very nice if you add some chopped up bacon into it, if you want to try this simply fry/grill the bacon while boiling the macarroni, remove the fat and cut into small pieces, adding it to EACH layer of the dish. Some people like to add in sweetcorn or add tomato to the topping.
Prep time: approx 30 mins, bake time: approx 30 mins.
Okay, I like this thread aleady.
Italian meatballs by Quicksilver:
- 5 oz white bread ( no crust, tear into small pieces)
- 1/2 cup milk
- 3/4 lb ground beef
- 1/4 lb ground veal
- 1/3 lb ground pork
- 1/3 cup grated Parmigiano Reggiano
- 2 tablespoons minced fresh parsley (never dried) leaves
- 1 large egg yolk (no white)
- 1 small garlic clove, minced (always fresh garlic)
- 1 teaspoon kosher salt
- ground black pepper
- about 1 1/4 cups vegetable oil for frying
First- Put on your favorite Pink Floyd record and open bottle of cabernet. In large mixing bowl add bread and milk, stir until its paste like. Add remaining ingredients to bread mixture and use your hands to mix. Roll in balls (slightly larger than golf balls ) in slow cook in the veggie oil.
Now, I like cook the meatballs only partially (maybe 20 min ir so) and then add to my marinara to finish cooking. This method also adds flavor to the sauce. Enjoy my friends!
(06-13-2012 09:27 AM)quicksilver Wrote: [ -> ]---
First- Put on your favorite Pink Floyd record and open bottle of cabernet.
---
Now, this is how to write a recipe! Please let us know how to make the marinara and I'll try it as soon as possible.
Honestly I'm not certain I have a formal recipe. This is basically my grandmothers that I scale down for 2-3 people: You can add more or less oregano to taste. I think the biggest mistake people make when they cook is to add too much spice. A little spice goes along way, particularily in italian cooking. I actually love to taste the tomatoes in my cooking; but to each their own I guess regarding the spice.
2 tablespoon good extra virgin olive oil
1 medium sized chopped yellow onion
1 1/2 teaspoons minced garlic (fresh)
1/2 cup good red wine, such as Chianti (not sweet)
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon grated romano cheese
1 teaspoon dried oregano
I saute the onion and garlic in the olive oil until soft, but don't brown it. Add the wine and the tomatoes, gradually stir in the spices and cheese. This should simmer on low heat for probaly 20 mins. I like to add the partially cooked meatballs right into the sauce to cook for the remaining 45 min.
A very simple snack which is not that bad for ya, lol
1 bag single serve Orville Redenbacher's Smart Pop
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp creole seasoning
spray nuked popcorn with butter flavored no stick cooking spray, sprinkle spices in bag, shake and enjoy
I have a seriously simple one here:
Skin some carrots and celery and cut into batons. Other vegetables will probably work, use your imagination and keep it sane (tomatoes are a bad idea). Blanch them in white wine over a slow heat, then when the wine is reduced, and had a little time to permeate your vegetables, place them on top of a fillet of salmon or trout. Wrap in baking foil and bake on a medium heat for about 20 minutes (depends on the size of your fillet). Once done, arrange on a plate and serve as-is with a glass of wine.
Doesn't go well with roast potatoes, which is my next simple recipe:
A little paprika, melted butter and garlic drizzled over the potatoes, shoved in the oven for 30-60 minutes (depending on how large your pieces of potato are) and serve. You can bake them in foil if you want the potatoes to be soft instead of crispy.
(06-13-2012 09:27 AM)quicksilver Wrote: [ -> ]- 5 oz white bread ( no crust, tear into small pieces)
- 1/2 cup milk
- 3/4 lb ground beef
- 1/4 lb ground veal
- 1/3 lb ground pork
- 1/3 cup grated Parmigiano Reggiano
- 2 tablespoons minced fresh parsley (never dried) leaves
- 1 large egg yolk (no white)
- 1 small garlic clove, minced (always fresh garlic)
- 1 teaspoon kosher salt
- ground black pepper
- about 1 1/4 cups vegetable oil for frying
Is this in American measurements or British Imperial measurements?
(06-15-2012 07:58 AM)Dyolf Wrote: [ -> ] (06-13-2012 09:27 AM)quicksilver Wrote: [ -> ]- 5 oz white bread ( no crust, tear into small pieces)
- 1/2 cup milk
- 3/4 lb ground beef
- 1/4 lb ground veal
- 1/3 lb ground pork
- 1/3 cup grated Parmigiano Reggiano
- 2 tablespoons minced fresh parsley (never dried) leaves
- 1 large egg yolk (no white)
- 1 small garlic clove, minced (always fresh garlic)
- 1 teaspoon kosher salt
- ground black pepper
- about 1 1/4 cups vegetable oil for frying
Is this in American measurements or British Imperial measurements?
These are all american measurements.
Some great recipes. I shall try the meatballs marinara tonight. Might not have all the ingredients but I've got wine and the music to play while it's cooking!
I don't have a formal recipe for it, because I do everything to taste, but it's a pasta salad with fresh spinach, tomatoes, and mozzarella cheese. Basically you boil a pound of pasta, I like using medium-sized shells for this, and when they're al dente, drain them. Add it to a bowl with two bags of fresh baby spinach (it wilts down to practically nothing, which is why I use two bags; if you like lots of spinach, use more), olive oil, balsamic vinegar, salt & pepper and chunks of fresh mozzarella cheese. You can buy it at your regular grocery store, usually where all the specialty cheeses are. I buy about two or three balls of it, and cut it into pieces and toss it in there. Dice up some tomatoes or buy pre-diced tomatoes and toss it in.
It's great during the summer because there's no mayo in it, and if you want to take it on a picnic or some outdoor event and you're worried about it keeping, omit the cheese.