Favourite Recipes

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Favourite Recipes

Postby Mbwun » Sat Sep 24, 2005 6:42 pm

I don't know if we have any cooks around here, but I thought I would share one of my specialties with you guys. This one is a big hit around here:

Almost Cabbage Rolls

Loosely mix together:

1 1/2 lbs lean ground beef
1 large onion - diced
1 cup long grain rice
several cloves of grated garlic (I use lots)
2 tsp pepper
a dash of salt

Layer 4 cups of coarsely chopped cabbage in the bottom of a large casserole dish.
Layer half of the hamburger mixture on top of this.
Add another 4 cup layer of chopped cabbage, then the other half of the hamburger mixture, then 4 more cups of chopped cabbage. Make sure that it is loosely layered - do not pack it down.

Mix together:

1 22 oz. can tomato sauce
1/2 cup packed brown sugar
1/4 cup apple cider vinegar
1 1/2 tbsp. mustard powder

Pour over the top of ingredients in casserole dish and let sit for 20 minutes minimum.

Bake covered in a 325 degree oven for 2 - 2 1/2 hours.

I've found that this tastes particularly nummy when served up with freshly-baked, still warm from the oven, cranberry-orange bread - spread with real butter. The way I make it is I use a raisin bread recipe, substitute thawed orange juice concentrate for the water, and craisins for the raisins.
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Postby steelclaw32 » Sat Sep 24, 2005 6:59 pm

Did I tell you Ki..Mbwun, I H A T E Cabbage. :evil:

Thank you and good afternoon :wink:
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Postby raasnio » Sat Sep 24, 2005 7:57 pm

My Mom used to make the family spaghetti and this year I had her email me the recipe for the sauce. Here it is:


Mom's Spaghetti Sauce
  • 1 lb ground beef cooked & drained
  • 1 can tomato sauce
  • 1 can tomato puree
  • 1 can tomato paste (12 oz.)
  • 2 tsp sugar
  • 1 tsp parsley flakes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1 bay leaf
  • Add 1/2 cup water or so to desired thickness.
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Postby Mbwun » Sat Sep 24, 2005 10:45 pm

steelclaw32,

Is it just cabbage that you detest, or do you have an aversion to a lot of different vegetables and fruit? You wouldn't perchance be one of those Brits for whom potatoes are your main vegetable source, along with those nasty mushy peas they have over there?

If so, here's a couple of potato recipes for you:

Make-Ahead Goat Cheese Mashed Potato Gratin

4 lbs (2 kg) large russet potatoes, cut in 8ths
12 garlic cloves, peeled
2/3 c. (150 ml) whipping cream
1 c. (250 ml) butter
1 (113 g) pkg soft goat cheese (about 1/2 c.)
1/2 c. (125 ml) finely chopped green onions
salt and freshly ground pepper to taste

In large saucepan, cover potatoes and garlic with salted, cold water by 1/2 in. Bring to a boil, reduce heat and simmer, covered, for about 15 mins. or until potatoes are tender but not falling apart.

While potatoes are simmering, combine cream, butter, goat cheese, and 1/4 tsp. each of salt and pepper in small saucepan. Cook over medium-low heat, for 3 - 5 mins. or until butter and cheese are just melted and smooth, stirring frequently; keep warm.

Drain potatoes and garlic, press through food mill fitted with medium disk or ricer into large bowl. Using electric mixer, beat in butter mixture, green onions and salt and pepper to taste, just until potatoes are fluffy and smooth (do not overbeat).

Transfer mixture to 11x7 inch baking dish. (Potatoes may be prepared up to this point, covered tightly with plastic wrap, and refridgerated overnight.)

Remove baking dish from refridgerator and let potatoes stand at room temperature for 1 1/2 hours. Reheat potatoes, uncovered, at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until heated through.

Makes 8 to 10 servings.

*********************

Potato Supreme

2 lbs. frozen hash brown potatoes, thawed
1 tsp. salt
1/2 tsp. pepper
1 - 10 oz. can cream of chicken soup
1/2 c. finely chopped onion
2 c. sour cream
10 oz. sharp cheddar cheese, shredded
1 c. crushed cornflakes
1/3 c. melted butter

Mix first 7 ingredients until well combined. Pour into a buttered 9x13 in. (3.5 L) baking pan or two smaller ones. Spread cornflakes over top. Drizzle with melted butter. Bake, uncovered, at 350 degrees F (180 degrees C) for 1 hour.

Makes 8 to 10 servings.

*********************

ENJOY :D

ps. Cabbage is good for you! :wink:
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Postby steelclaw32 » Sat Sep 24, 2005 11:45 pm

ps. Cabbage is good for you! :wink:


Yea, and cats just love water!!! :lol: :lol: :lol: :lol:

I like some vegetables, I don't like garlic eeww!
cheese. Potato Supreme sounds nice, sadly I've only one tummy :( !. I like cheese and onion crisps though.
:shock: :wink:
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Postby Mbwun » Sat Sep 24, 2005 11:57 pm

I don't like garlic eeww!


You'd never make it in this household. Garlic is a staple around here. I guess it stems from the smattering of Jewish blood I've got in me. We like our food rich and savoury in this family.

Potato Supreme sounds nice, sadly I've only one tummy :( !.


It only takes one tummy. Ya don't hafta eat the whole thing yourself, ya know! Although, having eaten this dish many times, it is a rather tempting thing to do. They are YUMMMMMMMMMMMMMMMMMMMY!!!!!

By the way,

Where do you find cheese and onion crisps?
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Postby steelclaw32 » Sun Sep 25, 2005 12:25 am

Where do you find cheese and onion crisps?


Sadly not here in Canada, you lot do NOT make very nice crisps or as you lot call 'em "chips" which of course they are N O T !!! That's Americanise which I can well live without!!!, Americans are nice people, very, but their "English" so called, leaves a LOT to be
desired, sadly. And they call it 'American English'!,
WHAT's wrong with E N G L I S H . To use an American grammatically challenged expression "if aint broke, why fix it"!.

And I still hate cabbage! :x :lol: :lol: :lol: :lol: :lol:
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Postby Mbwun » Sun Sep 25, 2005 12:40 am

I, for one, think that using the term "crisps" in lieu of the North American term "chips" is really cool.

As for the North American habit of calling the English "chip" a French Fry, I don't remember the term "french fry" being commonly used here in British Columbia until the advent of McDonalds taking over the world. As a child, I grew up with the term "chip" being used for potatoes cut into fingers and deep-fried.

After all, Fish and French Fries just sounds stupid!

It seems that we're a bit schizophrenic here in North America, calling them chips when they're teamed with fish, and french fries when they're teamed with a hamburger. What is up with that?

Besides, my understanding is that they were created in Belgium, so why the French got in there is beyond me. Hanged French got to have everything their way.
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Postby Cawdorgraves » Sun Sep 25, 2005 1:08 am

I've been searching for the perferct apple spice muffin recipe. If anyone has any suggestions/recommendations shoot them my way.

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Postby Mbwun » Sun Sep 25, 2005 1:25 am

Try this Cawdorgraves:

Apple Spice Muffins

2 cups sifted enriched flour
3 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1/4 tsp. cinnamon
1 egg, well beaten
1 cup milk
5 tbsp. melted shortening
1 cup finely chopped apples

Sift together dry ingredients. Combine egg, milk, and shortening. Add quickly to flour mixture, stirring only until just moistened. Do not beat. Gently fold apples into batter.

Drop batter gently by spoonfuls into greased muffin pans, filling 2/3 full.

Bake in hot oven (425 degrees F) 20 to 25 minutes, or until golden brown.

Makes 1 dozen, 2-inch muffins.
How hard can it be? - Jeremy Clarkson
Make no mistake, this is a Supercar. Looks good .. goes fast .. nothing else matters. - Jeremy Clarkson

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Postby steelclaw32 » Sun Sep 25, 2005 1:29 am

Damned if I know where it from either, the only 'chips' I'm aware off, of sorts, is the chip/s in the in the computer, Fries, again, is an Americanism/ Americanise, the French as far as I know didn't invent 'fries', I do know however, when the French heard about their name taken in "vain"they raised their eyes collectively and said, what in Anglo-saxon is said,
F@#K :shock: :shock: :shock: :shock: :shock: :shock:
Though what Fokker aeroplanes have to do with it God knows!!!!!!
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Postby Mbwun » Sun Sep 25, 2005 1:59 am

Image did someone say Image?

Image
They make very nice aeroplanes!

Hey steelclaw32, what do you think of this:

Image
Image

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:
How hard can it be? - Jeremy Clarkson
Make no mistake, this is a Supercar. Looks good .. goes fast .. nothing else matters. - Jeremy Clarkson

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Postby steelclaw32 » Sun Sep 25, 2005 2:16 am

Nice very nice. Does it come with a very soft cushion?,
you'll need it!!! :shock: :shock: :shock: :shock:

:

Image
Image
steelclaw32
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Than are dreamt of in your philosophy. Hamlet: Act 1, Scene 5.
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Postby Mbwun » Sun Sep 25, 2005 2:24 am

So are these the ones that you like?

Image
How hard can it be? - Jeremy Clarkson
Make no mistake, this is a Supercar. Looks good .. goes fast .. nothing else matters. - Jeremy Clarkson

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Postby steelclaw32 » Sun Sep 25, 2005 2:37 am

NO!!!! eeeeeeeeeeeeeewwwwwwwwwww!

These A R E real crisps.

:
Image


http://www.taytocrisps.ie/products/products_tayto.asp

So there ya have it ! :wink: :lol: :lol: :lol: :lol: :lol:
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Than are dreamt of in your philosophy. Hamlet: Act 1, Scene 5.
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