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Sejmet

Pâté Chinois

Pâté Chinois is not a Chinese recipe. It may simply be an adaption of "Shepherd's Pie", but one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century.

Home-Style Chicken Biryani

Ingredients

INGREDIENTS


4 cups (1 litre) Russet or Yukon gold potatoes, peeled and cubed

1/4 cup (60 ml) butter, or more

1/2 cup (125 ml) milk, approximately

1 lb (454 g) lean or semi-lean ground beef

1 onion, finely chopped

1 can 19 oz (540 ml) creamed corn

Paprika, to taste

Dried parsley, to taste

Salt and pepper

Directions

PREPARATION

In a large pot of salted water, cook the potatoes until they are very tender. Drain.
With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.

Notes

This recipe doubles easily and freezes well.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield: 4 servings
Style: Canadian
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Cap24

Spiced Biscuit Brownies

I am kind of a chocolate addict…I just love the stuff, and one of the recipes I had been trying to perfect, was chocolate brownies. So after several batches (apologies to my colleagues at work for the extra kilos I have made you put on and to my friends, for the great looking photos that make you want chocolate), I finally managed to come up with a fairly fool proof brownie recipe, and with an added twist.

Home-Style Chicken Biryani

Ingredients

2 eggs, medium size
125gr butter, unsalted
150gr dark chocolate
200gr dark brown sugar
70gr self raising flour
20gr raw cocoa powder
4 to 5 spiced biscuits, broken in pieces

Directions

Pre-heat your oven to 160 degrees Celsius with hot air, and line a 20 x 30cm baking tray with baking paper.
Put a pot on low heat and melt the butter, chocolate and sugar together. Once the butter and chocolate are melted, take off the heat. Add in the sugar bit by bit. Stir the mixture well with a wooden spoon or spatula, to ensure there are no lumps of sugar left.

Leave for approx. 5 – 10 minutes off the heat, so the mixture cools down a bit. This is to ensure your eggs will not “cook” in the heat of the mix, once we add these in one by one and stir again, until you have a smooth mass.

Transfer to a bowl and mix in the flour and cocoa powder, folding these in, in parts.
Poor the mix into the baking tray, and bang it a few times on the counter to level out the mixture, and get rid of any air pockets.

Break the biscuits in small pieces and push them into the dough.
Bake for approx. 25 minutes

Notes

if you want a crispier texture, for an extra 5 minutes. Leave to cool down fully ( I know, this is the hard part, ’cause the smell is amazing….) before cutting into pieces. In an airtight container, these will last up to 3 or 4 days, unless you eat it all before (like me).
Prep Time: 20 minutes
Cook Time: 26 minutes
Total Time: 45 minutes
Number of Servings: 10
Yield:
Style: European
linalina56

SATSIVI

Satsivi (Georgian: ??????) is a thick paste made from walnuts and served cold (‘Tsivi’ means ‘cold’ in Georgian). It is used in a variety of meat (usually chicken and turkey), fish and vegetable dishes. Traditional Satsivi, eaten at Christmas and New Year, is made with turkey. At other times of the year it is usually made with chicken. In this recipe we show how to make Satsivi with chicken.

Home-Style Chicken Biryani

Ingredients

1.5 kilo whole chicken (or turkey), 700 grams of walnuts, 5 medium sized onions, 4 cloves of garlic, 2 tbs of white wine vinegar, 1 tsp of dried coriander, 1 tsp of blue fenugreek, 1 heaped tsp of dried marigold, 1 heaped tsp of dried red pepper, half tsp of cinnamon, 5 crushed cloves and, salt (amount dependent upon personal preference).

Directions

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.
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 10
Yield: 6-8
Style: Eastern European, Russian
Betrix

Marijuana cake (easy version)

You asked for recipes from my part of the world. I live in Colorado, USA. This is a recipe that proves strong & growing here in the legalized mountains.

Home-Style Chicken Biryani

Ingredients

1 box of white or butter(or any flavor your heart desires) cake mix.
All you have to do is add some THC to the butter or oil the recipe calls for on the box. Thats it. Yummy

Directions

Make cake as usually use the weed oil or butter instead of regular.

Notes

The more Weed the more potent edibles. Youll have
Hurray
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Number of Servings: 24
Yield: 24 slices at ???? Mg THC per slice
Style: American, Mountain
robplum

Marboulius Golden Crust; self rising multigrain gluten free, yeast free, dairy free bread

every couple of days I bake a fresh loaf, after an operation course of drip antibiotics i found digestive system no longer worked. Weeks and months of trying this and that, i then took goat colostrum capsules, mangosteen and couple other capsules.
And read a lot online including carefully about gut leak, then worked out what foods upset my tummy. Tried one item at a time, spent heaps of money of different flours, yeast and nuts learning what i could eat and what i couldn't.
My daily diet is still mutton stew that contains lots fresh vegetables, rendered bone powder, chia seeds and teaspoon red palm flower oil (mutton and red palm flower oil is lying gut) -(essential). Fish and Chips every day then a bit of variation like steamed silver-beet meat and potato. Of course three four slices of my Marboulius Golden Crust

Home-Style Chicken Biryani

Ingredients

Marboulius™ Golden Crust a super bread with ingredients that includes 250g Laucke Self Rising Multigrain, Gluten Free, Yeast Free flour (from SA), Coconut flour, small amount dried Mandarin, dried Kiwi fruit, dried Banana also dried Mango from Philippines, dried Goji Berries, Goose Berries, dried Mangosteen, seedless Raisins, shredded dried Coconut, dried Pineapple, dried Papaya, Pecan-nuts, Walnuts, dried Apple, Almond nuts, Macadamia nuts, Sunflower seeds, tsp Colombian Red Palm Fruit Oil, two eggs, a healthy super-loaf when you can't eat bread that is in Cuisinart Convection / Steam Oven that bakes your bread to perfection; light & bouncy Marboulius Golden Crust…
I'm using South Australian Laucke brand Gluten Free Easy Bakers Instant Oven Bread. Their flour contains Potato Flour, Tapioca Flour, Rice Flour, (Grains Linseed, Kibble Corn, Sunflower Seed, Soya Grit) and Soya Flour, plus I ground died fruits, nuts add couple eggs less than one cup water lightly use beater into a patter.

Directions

A fairly wet Batter is poured into baking paper lined baking dish.

I let the batter sit for twenty minutes

Cook in Cuisinart Convection / Steam Oven at 200 degree for 30 minutes.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Number of Servings: 10
Yield: one loaf
Style: Australian and New Zealander
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Happychatty1

Fish mornay

A delicious creamy, buttery fish mornay is a tasty comfort dish, and these individually sized portions are great for families.

Ingredients

40 g butter
¼ cup plain flour
2 cups milk
1 cup grated extra tasty cheese
750 g boneless white fish fillets
100 g mixed salad leaves

Directions

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

Notes

For more portions increase the amount of ingredients accordingly
This recipe is…
Nut-free Egg-free Pregnancy-safe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Number of Servings: 1
Yield:
Style: American, West Coast
Bride_Damsel

Solid Honey Tarag

Please take clean tarag and cut open middle leaving base place in solid honey and close on top add chives on top if you have cut thin as reasonable

Ingredients

tarag, 5 packets
honey, 1 jar
chives 1 - 5 bunches

Directions

clean tarag
open top leave base put in big solid piece of solid honey
can be of solid meadow honey but is less solid than Orange blossom honey
put on top
add cut chives on top and press in slightly

Notes

out of love to the Mongol people
Prep Time:
Cook Time:
Total Time:
Number of Servings: 5
Yield: as much as you want
Style: European, UK and Ireland
Staff

Apple Bread Pudding

When you first hear the name, Bread Pudding, may not sound too interesting. However, its a really tasty, rich dessert that's hard to turn down once you’ve tried it. Traditional bread puddings contain egg yolks and so a lot of fat; but this recipe relies on the whites and adds apple for extra flavor.

Home-Style Chicken Biryani

Ingredients

10 Egg Whites
10 Slices of Bread
½ Cup Butter
¼ Cup Applesauce
1 Cup Zero Calorie Sweetener
1 Teaspoon Cinnamon
1 Medium Apple, diced
1 Teaspoon Vanilla Extract

Directions

First, place slices of bread on a baking sheet and cook for 10 minutes at 375 degrees Fahrenheit, flipping halfway through. Melt butter and mix in applesauce. Cut bread into one-inch cubes and toss with butter/applesauce mixture. In a mixing bowl, combine eggs with apple pieces, vanilla extract and sweetener. Fold in bread cubes. Next, pour the mixture into a baking dish and sprinkle cinnamon on top. Lower heat to 350 degrees and bake for 30 minutes, until golden brown.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Number of Servings: 10
Yield:
Style: American
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Amed32

MOJITO CUBANO

This is one of the most consumed drinks by tourism in Cuba, and obvious by the Cubans, a rich cocktail prepared with rum, and a lot of Cuban flavor I hope you enjoy it

Home-Style Chicken Biryani

Ingredients

The first thing we are going to do is look for a good good Ron, strong if it is the Habana Club brand, much better, preferably a 3 year old. But it can also be worth another white rum of good quality.
It is necessary to look for mint leaves luckily now we find them in any supermarket in the refrigerated section. There is no mojito without mint. The lime is also very important, and can not be substituted for lemon since it would completely change the flavor. Water with gas or soda and sugar are the last ingredients that we will need.
And here with the recipe
Ingredients for the Cuban mojito: After looking for the good Ron, then we are looking for the mint twigs, luckily in Cuba they are in the portals, either in avandonados places, because it is a wild plant, but I think that in your country you can find it in any market. Are needed
1. 2 sprigs of mint or peppermint,
the second is the zucar, in Cuba the brown sugar is used a lot, really, it is advisable to do this with white sugar, it is softer
2. teaspoons of sugar (to consumer taste, but only two are recommended)
3. The juice of 1 lime
4. 45 ml (more or less) of white Ron
5. A bit of crushed or crushed ice
6. Soda or sparkling water to fill 2/3 of the glass

Directions

Preparation of this classic cocktail.
Cut the limes in half. We are going to use the juice of one lime per drink. We squeeze the limes in a glass.
We add 2 teaspoons of sugar and mix well.
Add the 2 sprigs of mint in the glass, whole, it has to be with stem and everything and gently squeeze the branches with a spoon, enough to release the essential oils of the mint. Be careful not to break the leaves.
insert the crushed ice into the glass halfway up or down.
We add the soda to fill about 2/3 of the glass.
It's time to pour the rum. We start with the amount marked and we try and increase depending on how strong we like the mojito.
Mix everything well and decorate with mint leaves. It can be taken with a straw if you like.

I hope you enjoy it as much as we Cubans do, delicious cocktail for the delights of your palate

Notes

These ingredients are for a glass of mojito.
Prep Time: 13 minutes
Cook Time: 11 minutes
Total Time: 30 minutes
Number of Servings: 1
Yield: These ingredients are for a glass of mojito.
Style: Latin American
ChefRichie

Fall off the bone beef ribs with apple wood bacon mashed potatoes

I made this for my Boss Pat Mac he loved them i think you will also its my own respie.

Home-Style Chicken Biryani

Ingredients

Half bottle apple cider vinger
2- 3 cups water
2 apples sliced with out seeds
1 1/4 tbs black pepper Slow cooker with lid
(Your faverite BBQ sauce)
1/3 Package of apple wood bacon Mashed potatoes
1- 2 racks of ribs

Directions

Cut ribs in to 2 bones per rib make sure meat is on both sides of the bone cut away extra fat from the ribs but dont take it all off. Layer ribs in the slow cooker so all the ribs fit. Add apple cider vinger sliced apples and water( fill water til ribs are fully submerged) Cover and slow cook on low for 4-5 hours or til bones start to give way. Once you reached this point carefuly remove ribs and let them cool in a cooling contanor let rest for atleast 5 hours or til ready to put on the grill.Grilling Add some of your BBQ sauce on both sides of the ribs cook both sides til you got desiored grill marks and reached to apporet temp. When plating ribs add little more BBQ sauce on the ribs.
(note ribs are still soft and tender so the bone will come out if not careful.)

Potatoe instruction

Cook your bacon on hot skilet til crispy. Cut cooked bacon in peaces save bacon fat to add with the mashed potatoes evenly add bacon peaces in the mashed potatoes til fully distubted through the mixter.
Now ready to surve and enjoy.

Notes

vegie's can be added as the side dish.
Prep Time: 2 hours
Cook Time: 5 hours
Total Time: 7 hours
Number of Servings: 30
Yield: Depends on how many ribs you plan on cooking
Style: American