Best Recipes Group

RE: Do members have to BE great cooks?

I am similar - have a nice collection of great-tasting recipes, but when it comes to basics, I don't know as much.

Well, I see a lot has been posted since I last visited... and I hope to try some of these recipes one day, as well as post some. I've got some terrific ones I've tried over here in the U.K. since moving here from the U.S. In the process, I've learned I have to do a lot of converting - metrics, substitutes, cookers that use numbers(like the one I have here), as well as learn terms like hob and cooker .

But I do plan to contribute - I just want to take the time to write out 2 versions - U.S. and UK. Also, though it appears sensci may not still be here, I have some of those easy recipes with common ingred. that taste great-will eventually post, too.

p.s.I almost forgot I was in a group- didn't it used to show in a person's profile - like Forums, Videos, etc.?

Roast Chicken Stuffing. Use this recipe to stuff your Turkey this Christmas

Sorry I have left out bread. I just use pieces of (can be fresh / stale) white bread which I just break up with my hands into crumbs to bind all together. Do not make too stiff because it will set as it cooks. Any extra stuffing may be slipped beneath skin of breast & thighs if you just gently hand & fingers under to lift forming a pocket. Also keep breast moist. When Roasting Turkey or chicken always end with breast facing down so juices can run into breast keeping it moist. Enjoy!

Roast Chicken Stuffing. Use this recipe to stuff your Turkey this Christmas

Stuffing for our family's Roast Sunday Chicken.

Here it is the King of Kings in all its Glory! An old! Family heirloom recipe of ours! In fact, it goes back generations! You may also use this stuffing to make the most tastiest of all cocktail sausage rolls using (In South Africa) the brand, Today’s Puff Pastry (Defrost pastry completely, keep cold & do not handle roughly!) cut pastry into 8 sections along the length. Place stuffing down length, roll up and bake seam-side down. When baking sausage rolls, bake on highest temperature to boost the puff in the puff pastry (Gets it to puff out nicely) Then drop temp down a bit, gradually dropping temp just enough to not allow it to burn. I don’t use egg-wash because it can have a tendency to glue layers together whilst baking. These sausage rolls are divine! Put in simple terms... Just one bite & you won’t stop yourself from eating these! So Sinful!!!!!!

There is no need to sew up or close stuffing in chicken cavity. Stuffing will firm up & set as it cooks.

Any leftover stuffing may be slipped under chicken / turkey skin or used to make sausage rolls.

1 large roasting chicken weighing a minimum of 1.4kg

Ingredients (Stuffing)

Sprinkling salt & pepper
4 slices chopped/diced streaky bacon
2 pork bangers/sausages, skinned (Original British recipe)
1 small to medium onion, grated
Sprinkling of mixed dried herbs
Sprinkling of parsley
1 large egg (No.3)
Big pinch of sage

Chop up bacon very finely. Mix with the skinned sausage meat, onion, and all seasonings & bind everything together with beaten egg. Stuff cavity of chicken. Season Chicken with extra sage, mixed herbs, parsley, salt & pepper. Bake / Roast in oven at 180 degrees Celsius until golden brown & done. We would serve this with roasted potatoes, cabbage or green bean potato onion stew, savoury yellow spicy rice, gem squash, peas, pumpkin, broccoli/cauliflower in cheese sauce together with gravy made up from our pan juices after roasting chicken. Enjoy!

QUICK TUNA NOODLE BAKE ..Lurve this recipe! Soo tasty!

TIP: I take all 3 packets soup powders.. (Royco Chicken Noodle, White onion soup & a cream of mushroom soup) weight of each packet soup 50 grams. I empty all 3 packets into a large jar & shake. Use it to flavor soups, stews etc... Tip: Always purchase, try out any new instant soup mixes that come on market. Really does do justice to your dishes once you are able to find a good combination that you can put together. Sometimes I also add a bit of flour depending what I am cooking

QUICK TUNA NOODLE BAKE ..Lurve this recipe! Soo tasty!

TIP: I take all 3 packets soup powders.. (Royco Chicken Noodle, White onion soup & a cream of mushroom soup) weight of each packet soup 50 grams. I empty all 3 packets into a large jar & shake. Use it to flavor soups, stews etc... Tip: Always purchase, try out any new instant soup mixes that come on market. Really does do justice to your dishes once you are able to find a good combination that you can put together. Sometimes I also add a bit of flour depending what I am cooking

QUICK TUNA NOODLE BAKE ..Lurve this recipe! Soo tasty!

QUICK TUNA NOODLE BAKE...Love this recipe...So tasty! From South African Cookery writer Ina Paarman.


This variation of macaroni cheese makes a perfect light meal or a starter that can be made in advance. Use a combo your favourite packet soup mixes...ie; white onion, creamy mushroom & chicken noodle (I just mix and match)
Serves: 3-4 as a main course, 6 as a starter

200g pasta of your choice, cooked
1 x 185 g tin tuna in oil
30 g butter
2 sticks celery, with leaves, chopped
1 green pepper, chopped, or 1/2 green and 1/2 red pepper
2 large onions, peeled, halved and thinly sliced
1 tin mushroom or asparagus soup
250 ml (1cup) milk
250 ml (1cup) grated Cheddar cheese
60 ml (1/4 cup) freshly chopped parsley
Salt & pepper
Extra grated cheese for topping

Preheat oven to 180 deg C
Drain the oil from the tuna into a saucepan.
Sauté the onion, celery and green pepper in the tuna oil and butter until soft and slightly golden.
Add the tin of soup.
Add the milk and over medium heat; stir until the mixture comes to the boil.
Remove from the heat and add the flaked tuna, grated cheese, parsley and cooked pasta.
Season to taste.
Transfer to an ovenware dish.
Top with extra grated cheese.
Bake in preheated oven at 180 deg C for 20 - 30 minutes.
Place under the grill to brown the cheese. (*Make crispy crumbly cheese topping by mixing in some crunchy melba toast bread crumbs)

Enjoy!

Mayonnaise Recipe (3rd Part) First Time Right! From: Crunchy Betty

Spread the egg whites (and you can even add a little lemon juice to them if you want) on your clean face in a thin layer. Leave this on for 15 minutes, or until the whites have dried completely. You might want to lay down for this, as it will dry and tighten your face in the direction gravity pulls it.



Rinse well, scrubbing lightly with a washcloth. Enjoy your firmed face and tighter pores!



Creating Your Homemade Mayo – In 30 Seconds or Less



So, now you’ve put all of your ingredients into your (thin-bottomed) mixing container, right? And before you’ve done that, you’ve checked to make sure your stick blender will fit at the bottom, right? RIGHT?



Now, you create your mayo.



It’s magical. I’m not even kidding you. From the second you turn on that immersion blender, mayo happens. First at the very bottom. Once you have a thick layer of it at the bottom, you slowly lift your immersion blender up, so it begins to emulsify everything toward the top. The whole process takes 30 seconds – or less.



Check out the awe-inspiring progression of mayonnaise cloud:



Do NOT over-emulsify, or else it could break down. Once you create a giant cloud of mayonnaise, just stir in the tiny remainder of oil that might be floating on top and call it good. It will look something like this:



REMEMBER: Homemade mayonnaise doesn’t last long in the fridge. Keep it for no more than 5 days, and always store it in your refrigerator or on ice (like, say, if you take it on a picnic).



QUICK FIX! If Your Mayonnaise Doesn’t Emulsify



You CAN save mayo that doesn’t emulsify on the first try (you’ll be able to tell, because everything is goopy and separated) by simply doing this:



To your un-emulsified mayo concoction, add one more egg yolk and about 1/8 tsp mustard. Start the immersion blender process over again from the bottom, and watch the magic happen – this time. –OR- You may with the addition of all above (having now 2 yolks, you may add the flesh of 1 very large avocado together with cayenne pepper and fresh garlic paste {I stamp with flat end of braai fork/hook} (lovely as a dip or even served over fish)



(Aside: I have no idea why my blog has started automatically linking up the post “happen” every time I type the word happen in a separate paragraph. It’s weird and I don’t know how to make it stop. Sorry.)



And, Of Course, the Last of the Homemade Mayo Super Secrets



If you ever, for any reason, can’t use all your mayo before it’s about to go bad:



Use homemade mayonnaise as a luscious hair conditioner/mask.



Just spread it through slightly damp hair, cover your head, and leave on for 5-10 minutes. Then wash out well with shampoo – in tepid water. Not too hot! And, actually, cooler water rinses out oil far better than hot water does.



(P.S. This is NOT recommended for those of you who are no ‘poo. It’s darned nearly impossible to get olive oil out of your hair without shampoo. Sigh.)



Whew!

:teddybear

RE: Minestone Soup

Mmmm! I love Minestrone soup!

VEAL IN CREAMY GARLIC SAUCE

VEAL IN CREAMY GARLIC SAUCE:
From: The South African All Colour Meat Cookbook by Sannie Smit.
This happens to be one of my favourite recipes. (As vegetarian put this in front of me today & I will sin!) Of good restaurant quality, simply delicious & so easy to put together. When Veal is not available I have even used tender beef which is also very nice, & I have even done it with a roast leg of Springbuck before, which I roasted in plenty butter/oil mixture (because it’s a very dry meat) & then carved it up, tossing it into this lovely sauce mixture & serving it over mashed potatoes. If using good quality beef like rump or fillet steak, sear / cook it until just almost done [will complete its cooking when you reheat it by tossing it into the heated sauce] (Medium-rare / however you like it) then serve up in lovely saucy mixture over mash or pasta.
INGREDIENTS:
1.5 kg silverside of veal cut into 25 mm cubes
15 ml butter
15 ml cooking oil
1 clove garlic chopped (Use more if you like, I use lots)
10 ml fresh / 5 ml dried oregano
5 ml salt
Freshly ground black pepper to taste
1 ml Tabasco sauce
250 ml Tomato Puree
250 ml Sour Cream
METHOD:
Brown meat in rapidly in butter & oil heated together. Add remaining ingredients except sour cream. Cover with lid, reduce heat & simmer for 30 minutes or until meat is tender. Add sour cream just before serving & do not allow boiling again or the cream will curdle. Serve with buttered parsley noodles or over mashed potatoes. Enjoy!
Servings: 6
Preparation Time: 15 minutes