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Post by Stumour on May 6, 2013 19:22:43 GMT
gimme yer best mince potions here
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Post by Stumour on May 6, 2013 19:28:43 GMT
Rissoles...
mmmmmmmmmmmmm rissoles...
I can get any veg loathing kid eating rissoles.... that are at least 60% veg
want recipes?
Ask Aurie about "Steven's burgers"
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Post by Stumour on May 6, 2013 23:07:02 GMT
fooook... ground beef... gimme yer ground beef recipes
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Post by Deleted on May 7, 2013 3:55:15 GMT
I purdy much just use ground beef for burgers, tacos, pasta sauce, and 5 alarm chilli. I found this stuff called "Alberta crude" (http://www.hataribros.com/hotsauces.asp#crude) and used not even 1/2 an ounce in almost a gallon of chilli.  Me thinks I'll hafta cut down on the stuff a tad more even. |
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Post by Stumour on May 7, 2013 8:03:28 GMT
Man o man.... I like my spice...
Have a few sikh pals and even them are amazed at my ability to eat their mama pickled peppers.
mmmmmmmmmmmmm juicy n chewy
fast edit....
I used to get frozen vindaloo sauce from the maker in handy trays....
dinged it in the micro til hot then dipped in cream crackers.... a taste bud heaven
look up how hot vindaloo is n ye'll get why even sikhs did not understand my taste
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Post by Deleted on May 7, 2013 14:48:47 GMT
Man o man.... I like my spice... Have a few sikh pals and even them are amazed at my ability to eat their mama pickled peppers. mmmmmmmmmmmmm juicy n chewy fast edit.... I used to get frozen vindaloo sauce from the maker in handy trays.... dinged it in the micro til hot then dipped in cream crackers.... a taste bud heaven look up how hot vindaloo is n ye'll get why even sikhs did not understand my taste Seems to be a preparation method employing red peppers - www.answers.com/topic/vindaloo - (sounds like often red kashimiri chillies according to this place - bongong.com/bg/recipe/Pork_Vindaloo ) for the bad guys. The already prepared sauce sounds like something I'll put on my "keep an eye out for" list so I can give it a try. |
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Post by Stumour on May 7, 2013 19:38:41 GMT
Grey, the Sikhs come from the Kashmir region of north west India, so kashmiri chillies are right up the vindaloo street.
Mind, our yank friends confuse peppers n chillies...
I, personally, prefer peppers from the more southern regions... bird's eye peppers are tiny, but pack a punch.
The whole point of Indian food being heavily spiced was to cover the taste of meat going off... no refrigeration, ye see.
Anyway... on topic...
brown off mince (by telling it terrible jokes) then add thinly sliced white onions and fry til all is golden... more onions, the better... at least a 2:1 ratio onions to mince. Add a cup of water n just enough corn flour to make a thick gravy.
Do NOT forget to add parsley... a very under rated herb. Add it copiously if fresh, a massive pinch if dried.
Dried parsley is pish, though.... virtually tasteless
Now, the tricky bit... take a warmed plate, gently place a slab of bread on it then spoon over a heap of mince.
Dig in... wi a huge mug o tea to sip on.
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Post by tizzahell on Aug 13, 2013 8:51:07 GMT
brown it add onion and garlic 1 can condensed cream soup and 1 can mushrooms, black pepper... simmer; serve over rice or mashed potatoes... or even bread/toast.
brown it add onions and garlic 1 can cream mushroom soup, 1/3 can water and 1 packet cheese powder, black pepper. simmer for a bit then add box of maccaroni noodles cooked with about a half cup frozen peas tossed in at the last minute or so of cooking time.
brown it add onions and lots of garlic cook for a bit; throw in 1 tbsp Italian seasoning, salt and, pepper to taste. add a large can diced tomatoes, a can of drained mushrooms (or fresh can be added with onions and garlic)and, one can tomato paste simmer... mix in 1 lb of cooked pasta noodles... bake with lots of grated cheese or, just serve with shredded cheddar/mozza on top
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Post by Deleted on Aug 13, 2013 13:05:48 GMT
brown it add onion and garlic 1 can condensed cream soup and 1 can mushrooms, black pepper... simmer; serve over rice or mashed potatoes... or even bread/toast. brown it add onions and garlic 1 can cream mushroom soup, 1/3 can water and 1 packet cheese powder, black pepper. simmer for a bit then add box of maccaroni noodles cooked with about a half cup frozen peas tossed in at the last minute or so of cooking time. brown it add onions and lots of garlic cook for a bit; throw in 1 tbsp Italian seasoning, salt and, pepper to taste. add a large can diced tomatoes, a can of drained mushrooms (or fresh can be added with onions and garlic)and, one can tomato paste simmer... mix in 1 lb of cooked pasta noodles... bake with lots of grated cheese or, just serve with shredded cheddar/mozza on top A woman after my heart.  .....  |
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