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Post by tizzahell on Jan 1, 2014 6:31:13 GMT
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Post by cobtact on Jan 4, 2014 0:48:09 GMT
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Post by Deleted on Jan 4, 2014 2:09:57 GMT
There're individuals from a few of these sites that come to mind too.
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Post by tizzahell on Jan 5, 2014 11:21:07 GMT
where's yer recipes?
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Post by Deleted on Jan 5, 2014 12:25:22 GMT
where's yer recipes? Steam or boil desired amount of broccoli and/or cauliflower. (if combining, give the cauliflower a notable headstart) In a separate pot, put enough cheesewhiz to supply sauce for the amount of veggies you're cooking and turn on low. Stir in a bit of milk, adding until the ya get the consistency of slightly runny gravy. Drain veggies and top with sauce.
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Post by tizzahell on Jan 5, 2014 21:19:15 GMT
lol, I should be at work but, I am having one more cup a joe. I will have to post some other recipes later.
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Post by tizzahell on Jan 7, 2014 3:45:14 GMT
"sweet potato pie"
another new favorite from my mom, I like it much better that the candied yams with marshmallows
boil and, mash yams/sweet potato adding in a little butter, cream, salt, pepper, cinnamon and, nutmeg. Put into a buttered casserole dish and, top with a crumble mixture of butter brown, sugar, flour and, chopped pecans bake at 350 for about 20 mins.
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Post by Stumour on Jan 7, 2014 7:03:46 GMT
Pakora... ye cannae whack it... ye'll need... cumin seeds coriander seeds cardamom seeds removed from the pods mustard seeds fennel seeds chilli flakes mess about with quantities... it ain't a science... but start wi about a level teaspoon o each
dry fry the above til the mustard starts to pop... it aye pops first... then transfer to a mortar n grind yer heart out (or use a coffee grinder or summat)
a head o cauli same amount o broccolli a big white onion
break up the veg into tiny florets n finely chop the onion
mix the lot (veg n spices) in a big bowl
add a cup each of gram (chick pea) and self raising flour n mix start adding water and continue mixing until a sticky mess is made.
heat up oil in a pan (no more than 1/3 full)
drop in tablespoons of the mix (about table tennis ball size) and fry til golden. Drain on kitchen paper.
eat or freeze... if frozen, re heat in an oven... never re fry
Serve with dips (my own fav base is a 50/50 mix of mayo n set plain yoghurt with any added flavour... mint, garlic, chilli.. whatever)
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Post by Deleted on Jan 8, 2014 8:12:09 GMT
I love to grill zucchini. You can do it plain, basted with Italian salad dressing, herb oils, etc. Actually I will grill most veggies whenever I get a chance.
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Post by Deleted on Jan 8, 2014 9:14:25 GMT
oooh grilled zucchini - my fave!!!
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Post by tizzahell on Jan 8, 2014 9:30:16 GMT
Oven roasted potatoes
Wash, trim and, cut spuds if needed; into bite sized pieces. In a small bowl mix about 1/2 cup olive oil and an assortment of seasonings. I always use a fair bit of salt, granulated garlic, minced onion, a little black pepper and... sometimes I use rosemary or, sometimes I use chipotle chili powder. The seasoning are really up to individual taste. Place spuds in a single almost double layer in a large roaster; coat well with seasoning oil. Bake at 500 degrees for 20 minutes stir them up well reduce heat to 350 and continue to cook stirring every 20 minutes till done (about 40 minutes to an hour)
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