Most Commented Recipes (226)

Method

1) Peel and chop potato into 1inch squares
Peel and finely chop the Onions
Peel and finely chop the Carrots
2) Add all ingredients to a large pan and cover with water . Add the beef stock cubes
3) Bring to the boil and cook for 5mins then turn down the heat and simmer until the meat and potatoes are
soft for about 1/2hrs

If using a can of corned beef add it once the vegetables are soft and simmer to allow the corned beef to melt into the also add the touch of gravy browning to colour and taste plus some gravy granules to thicken and flavour it to you desired texture and taste

If you like a pastry crust
Pour the Potato Ash into a casserole dish or deep tray and cover
with the pastry then bake on Gas mark 6 until it is golden brown

Use sauce pan, add water, use wooden spoon to keep everything happy.

add chopped bacon, some salt, put burner on.

getting hot add sliced carrots, now when boiling add zucchini reason why zucchini should boil after you added herbs reason being that zucchini easy food cook and it gets rather soggy.

add herbs, why I chose these three, because Oregano is good for immune system, Fennel good for stomach, and Parsley is good combo with these two herbs it like mint for your mouth.

take off heat your done, after you added enough salt to taste preference. if tastes good then your ready for eating.

1. Place the ice cream in a bowl and let it stand until it is completely melted (I left mine in the fridge to melt).
2. When the icecream has melted, preheat the oven at 175 degrees.
3. Add the flour and baking powder to the melted icecream, mix thoroughly.
4. Stir in the chopped chocolate.
5. If you do not have a teflon baking pan, it may be good to line the pan with baking paper before placing the dough in it, or use a baking dish.
6. Place the dough in the oven and bake for about 45 minutes. Prick/test with a skewer or wooden stick to make sure it is not sticky inside.
7. Allow to cool before cutting it.

Place the ham in a large pan or casserole and cover with water.
Bring to the boil briefly, then drain and set aside.
Peel and chop the onions, peel and slice the carrots, trim and thinly slice the celery
In the pan used for the ham, heat 2 tbsp oil over a medium-low heat, add the onions, carrot and celery and fry for 20-25 minutes until soft and aromatic, stirring occasionally.
Rinse the split peas in a sieve under the cold tap, and add them to the pan. Add 2½ litres water, the ham joint Bring to the boil, skim off any surface foam, and simmer uncovered over a low heat for 1 hour.
Now add lentils, put on a lid and simmer for a further hour, by which time the split peas should be nice and mushy, and the ham meltingly tender.
Remove the ham from the pan to a plate or chopping board, peel off the rind and shred the flesh off the bone using a fork. Add this back to the pan, and season to taste salt n pepper

First Make the Marinade Sauce:
Combine the soy sauce, Mirin / rice wine / sake, water, brown sugar, garlic and ginger in a sauce pan.
Bring to a boil and reduce to a simmer, stirring often and scraping the bottom of the pan to make sure the sugar doesn’t burn. Cook until the mixture begins to thicken, about 20 minutes. Once it's done, let it cool down completely before using on the chicken livers. (Note : This sauce will last up to 2 weeks in the refrigerator)

The preparation of the Chicken Liver Skewers :
Combine the chicken liver pieces and enough of sauce to cover the livers in a large bowl. Mix all and refrigerate for one hour. Soak the skewers in hot water while the chicken liver marinates. Now you can assemble your skewers alternating with cut pieces of onions if you opt to do so.

Grill the skewers over medium heat, turning often. Baste some of the sauce during cooking.

Once done sprinkle with toasted sesame seeds and serve hot.

Directions:
1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.

Very lightly fry or grill fish fillets and dice
Melt butter in a saucepan over ?a medium heat. Add plain flour. Cook, stirring, for 1 minute. Remove from heat.
Gradually stir in milk. Simmer, whisking occasionally, for about 5 minutes, or until boiling and thickened. Whisk in ?½ cup grated Tasty cheese. Season.
Cut fish fillets into 3cm pieces. Stir into sauce. Divide among four ovenproof dishes (2-cup capacity). Sprinkle with another ½ cup grated Tasty cheese.


Cook in a hot oven (200C) for about 20 to 25 minutes, until fish is cooked. Serve with salad leaves, potatoes or other vegetables

Cook ground beef in a medium skillet over medium high heat or until internal temp reaches 165 degrees and then drain.

Combine cooked beef,gravy and mushrooms in the same skillet;simmer one minute stirring occasionally.Stir in sour cream.Serve immediately over noodles.

Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes in a large pot with water to cover
over high heat. Bring to a boil and cook until the
potatoes are tender. Remove from heat, drain, then
combine with the milk and 6 tablespoons of butter,
mash and set aside.
Melt the remaining 2 tablespoons of the butter in a
large skillet over medium high heat. Saute the bacon,
onion and garlic in the butter for 5 to 10 minutes,
or until the bacon is fully cooked.
Cook the lasagna noodles according to package directions
and cool under running water.
Place 1/2 of the mashed potatoes into the bottom
of a 9x13 inch baking dish. Top this with 1/3 of the
cheese, followed by a layer of lasagna noodles. Repeat
this with the remaining potatoes, another 1/3
of the cheese and a layer of noodles. Then arrange
the bacon, onion and garlic over the noodles, then
another layer of noodles, and finally top all with
the remaining cheese. Season with salt and pepper
to taste.
Bake, uncovered, at 350 degrees F (175 degrees C)
for 30 to 45 minutes, or until the cheese is melted
and bubbly. Serve with sour cream and chopped
fresh chives.

Remove the chicken from the pot and add to a roasting tray. Do not discard the water that the chicken was boiled in as this will be needed later. Use some of the surface oil in the pot to baste the chicken. There should be no need for additional oil. Roast the chicken on 180 C heat until cooked. Cut the roasted chicken into medium sized piecesFinely chop the onions and add to a pan with a little of the surface oil from the pot use to parboil the chicken. Fry for 6-7 minutes. Add the fried onions to a mixing bowl and use a blender to make them smooth. Add the onions to the pot used to par boil the chicken. Grind the walnuts. We used a meat grinder. If the walnuts are not old, the grinding process will produce some walnut oil. Save this. Re-grind the walnutsAdd 1 tsp of dried coriander, 1 tsp of blue fenugreek, 1 heaped tsp of dried marigold, half tsp of cinnamon, 5 crushed cloves. Mix by hand and use your hands to crush the mixture to extract any remaining oil from the walnuts. Save the oil. Add 1 heaped tsp of dried red pepper, 4 cloves of garlic and salt (amount dependent upon personal preference) to a mortar and use a pestle to crush the ingredients. Add the crushed red pepper/garlic/salt mixture, together with 2 tbs of white wine vinegar, to the ground walnuts and mix thoroughly. Gradually add water to the nut mixture from the pot used to parboil the chicken, mixing as the water is added. Keep adding and mixing until the mixture has a smooth consistency, like in the picture below. Once mixed, hold a sieve over the pot used to parboil the chicken and pour the mixture into the pot. Discard any remaining large pieces left in the sieve. Add the chicken pieces to the pot, bring to the boil and remove from the heat. Allow to completely cool before serving. Serving: Serve cold. Any excess walnut oil that was extracted during preparation can be poured onto the dish.