It looks like you're new here. If you want to get involved, click one of these buttons!
Caffery's Chernobyl Fish Sandwich
(because I've never seen a fish with fingers)
4 Frozen Fish Fingers2 slices of brown bread1 slice of plastic cheeseButter or buttery spreadHp sauce
Remove fish fingers from box and place in a symmetrical pattern on a microwavable plate.Microwave for approximately 2mins.Spread butter on bread and arrange fish fingers ontop of one of the slices. Be careful, fish fingers may be piping hot.Place slice of cheese over fish fingers, add HP sauce to taste.Enjoy.Repeat until utterly satiated.
Indian Chicken Pizza
Crust4 c. all-purpose flour2 tsp. salt1/4 tsp. cayenne pepper1 tsp. garam masala1 T. dried basil, oregano, or Italian herb mix1 2/3 c. warm water (110 degrees)2 1/2 tsp. active dry yeast (one envelope)3 T. olive oil
1. Whisk together flour, salt, cayenne pepper, garam masala, and dried herbs in a large bowl.
2. In a separate bowl (or large measuring cup) whisk the yeast into the water and then whisk in the oil.
3. Make a well in the center of the flour mixture, pour in the water and yeast mixture, and slowly begin stirring in the middle of the well. Gradually incorporate more flour into the water as you stir, and when it's all incorporated, scrape down the sides of the bowl and fold the dough over on itself repeatedly until no dry bits remain.
4. Cover the bowl with plastic wrap or aluminum foil and set it aside in a warm place for about an hour.
5. Start on the sauce as soon as you set the dough aside.
Sauce6oz. can of tomato paste1 c. water1/2 c. olive oil1 tsp. salt1 tsp. powdered cumin1 tsp. garam masala1 1/2 T. minced fresh ginger3-4 cloves minced fresh garlic
1. Whisk together all ingredients and refrigerate until ready to use. You can stir it every once in a while while it's chilling.
Chicken~ 1 lb. Thin chicken breast filets (or vegetarian substitute)3 T. lemon, orange, or lime juice1 tsp. red pepper flakes1 tsp. garam masala1 tsp. powdered curry2 cloves minced garlicsalt and pepper to taste
1. Coat chicken filets with citrus juice and toss with other ingredients. Allow to marinate while you preheat the oven (a half hour before the dough finishes rising).
Assembly1 tsp. whole cumin seeds1 tsp. whole coriander seeds1 lb. Fresh mozzarellafresh basil and/or cilantrokosher salt to taste
1. Set oven to 425. Put seeds in an oven-proof ramekin or on a sheet pan or skillet and toast for about 10 minutes. Take them out, let them cool, and then crush them.
2. Liberally coat the bottom and inner lip of a half sheet pan (18x13 inches) with olive oil and dump your dough in the center. With oiled hands, gently press and stretch the dough until it fills the sheet pan. If it resists and tears, let it rest for about ten minutes before trying again.
3. Stipple the dough with your fingertips to make little indentations all over, but leave about an inch around the edges untouched. Sprinkle lightly with kosher salt and pepper
4. Pour sauce onto pizza and spread over the stippled area, leaving the edges clean. Bake for 10 minutes.
5. Slice fresh mozzarella as thin or thick as you like.
6. After ten minutes, lay sliced cheese all over the sauce, rotate the pan and continue baking for another ten minutes. Start cooking the chicken.
7. Heat a skillet over medium high heat with a little oil coating the bottom. Sprinkle in the crushed toasted cumin and coriander and let them sizzle for a few seconds. Place marinated chicken filets over crushed seeds. Cook both sides for about four minutes each. Depending on the thickness of the filet, it may take more or less time, but you want the chicken almost fully cooked. This should take about ten minutes altogether.
8. Slice chicken and place all over the pizza, then bake for another ten minutes.
9. Sprinkle fresh basil and/or cilantro over the pizza after it's finished baking.
Kayte's Hello Dollies!
2 cups graham cracker crumbs1/4 cup white sugar1/2 cup butter, melted1 cup semisweet chocolate chips1 cup flaked coconut1 cup chopped pecans1 (14 ounce) can sweetened condensed milkDirections
Preheat oven to 325 degrees F (165 degrees C).Combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of an 9x9 inch baking pan. Layer the chocolate chips, coconut and pecans over the crumbs. Pour the sweetened condensed milk over the top.Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares.
Very good. I would have put more coconut and graham in them when I make them though. I didn't like it with too much chocolate.
For those of you living on a budget and looking to add spice to your breakfast....
1 slice breadbuttertaco seasoning
Toast bread, spread butter, sprinkle with taco seasoning and enjoy!
I discovered this while in the philippines. Ground beef was hard to come buy(very expensive), and i missed Tacos. I was also sick of the boring toast for breakfast, so the ingenious redneck inside of me came up with Tacoast!
Tervic's Balsamic Ribs
Ok this dish isn't vegetarian at all, but it's super-tasty so I'm going to share it anyways.
Sticky Balsamic Glazed Ribs
Roast:1 rack pork ribsKosher/sea salt (the big grains kind)black pepper
Braise liquid:Balsamic vinegar (1 cup)honey (1 Tb)thyme (sprinkle some in till it smells right)rosemary (ditto for this)bay leaves (2-3)Water as needed
Rub the ribs with salt and pepper, let stand 10 minutes refrigerated or while you wait for the oven to heat up to 350F. Fill a large pan with the braising liquid. Place ribs in pan and add water until they're about 3/4 covered. Braise uncovered 1hr. Turn the ribs over and go play a couple games of League of Legends. Remove from oven, set ribs aside, and pour braise liquid into a shallow stovetop pan thing. Add a few tablespoons more balsamic vinegar and a dash more rosemary. Reduce it down until it turns into barbeque sauce. Baste the ribs with this sauce, then broil in the oven, 6 minutes on a side or until the glaze gets crackly and good-smelling. You'll know you're doing it right if you can pull a bone out of the roast and said bone is completely dry/devoid of clinging meat. Serve with BS Rice from above, and many many napkins. You'll need them.
1/2 cup dry lentils1/2 cup dry garbanzo beans/chickpeas2 tsp coriander seed2 Tblsp fresh parsley, chopped1/4 cup red onion, minced1/4 cup canned water chestnuts, drained and minced (optional)1/4 tsp chilli powder2 Tblsp cornmeal plus a little extraOlive oil1 eggSalt and pepper to taste
What to do:
Soak beans and lentils overnight in fresh water and rinse
Put them in a pot of more fresh water and cover, bringing the water to boil for three min, then reducing and simmering for 60-90 min until tender.
Strain and mash the beans and lentils with the rest of the ingredients to form a pasty dough.
Form this dough into balls or patties and coat with extra cornmeal.
heat 1/4th in of the oil in a pan and fry the patties/balls until they get a nice golden brown crust.
Drain on paper towels.
Extra: Yogurt Sauce
3 cups shredded cabbage2 Tblsp fresh dill, chopped roughly2 Tblsp fresh parsley3 garlic cloves minced1 1/4 cup plain full fat yogurtJuice from one limeSalt and pepper to taste
Combine all ingredients together and cover and let sit in the fridge for at least and hour or two before serving
Tervic's Mac n' Cheese
Someone said something about macaroni "not cutting it". That's because you're probably using some reprocessed petroleum that dares call itself food. Here's how to make your own mac 'n' cheese from scratch (looks intimidating, but it's really not. It's totally possible to make everything in under an hour).
Cheeses: Cheddar, fresh grated Parmesan (not the crap in a can), Romano, and/or pepperjack. Use as many or as few of these as you want, or try experimenting with other cheese types.
Adornments, including: tuna, peas, corn, bamboo shoots, mushrooms, hot sauce, cayenne pepper, coriander, cumin, chives, tarragon, garlic.... pretty much anything with an Italian/Mediterranean bent. Again, feel free to use as many or as few as you want, prepped however you want. These really just get folded in at the end, so if you have some sauteed mushrooms staring at you accusingly from a bowl in your fridge, toss 'em in. Ditto for old corn on the cob. Shave off the kernels and toss 'em in. This is a real fridge-cleaner dish.
Boil water, make pasta. While that's doing it's thing....
Preparing the Sauce:Melt 1/2c butter in a small sauce pan, but don't let it get too hot. If you ever let it boil, Kethuru will devour your soul. Start adding flour 1 Tb at a time, whisking until smooth before adding more flour. Let it simmer -very- gently over low heat until the flour mixture starts to tint brown a little bit. Turn off the heat. Yes, off. All the way. Whisk in the cheeses. The slower you go and the gentler you are, the smoother the sauce will be. Bring the sauce up to low heat if necessary. Now you have some choices. You can add some heavy cream for a super-decadent sauce, or water if you're feeling low-calorie (but why you would ever do this is completely beyond me). You can add some of the spice-based adornments to let their flavours simmer in. I often add Tapatio hot sauce and some tarragon, with a dash of ground coriander.
By now, the macaroni should be done. Drain the pasta and give it a quick rinse in cold water. This is to stop the cooking process so that the pasta doesn't suck up all the delicious cheese sauce you've just prepared. The sauce ought to still be hot, so it'll warm the dish right back up. Dump the sauce over the pasta, fold in the adornments and serve. If you're feeling fancy, dump everything into a baking dish, cover with a thick layer of cheese and breadcrumbs, then bake until the top is a little crispy.
Tervic's Bastardized Goan Chicken
(also known as Some Kind Of Indian Food Modified to be Coeliac-Safe and Thus Tastes Kinda Thai)
Go buy these:1 bunch cilantro/coriander leaf (they're the same bloody thing)1 bunch fresh mint1 jalapeno pepper (you can actually use pretty much any kind of chili pepper and it'll still taste great! I've used anaheims, serranos, and habaneros. I don't know if chipotle chilis would still taste good, but it would certainly be interesting)1 onion1 can coconut milk4-5 cloves garlicGinger root (fresh. anything else will not taste right)ground coriander seedBlack pepperSea SaltChickenpotatoesRUM
Wash and de-stem the cilantro and mint. Mince the jalapeno, garlic, and ginger. Put in a giant bag/bowl along with a couple tablespoons of oil, sea salt, pepper, and the chicken. Toss it all up and let marinate for a couple hours (actual time may vary. Sometimes I'm lazy and skip the waiting). In the mean time, chop the onion and sautee until translucent, then set aside. Scrape the marinade off the chicken, but SAVE IT! It will turn into delicious sauce in a moment. Turn the potatoes into roughly 1" cubes
Brown the chicken in the pan you already have out from the onions, then deglaze* the delicious brown bits with a couple tablespoons of rum. Pour off the fat if you wish. Put the chicken back in the pan along with the onions, potatoes, ground coriander seed, and all of the marinade stuff. Pour a can of coconut milk over everything and mix it up well. Cover and let simmer for half an hour.
Serve over Jasmine rice. Impress Significant Other.
Total prep time: about 30 minutes, plus 30 minutes simmer time.
*Deglazing procedure: Turn off heat. Add rum. Stir everything around really well. Light on fire. The liquid rum will pull up all the browned bits from the bottom of the pan and deposit them on the chicken. Then all the alcohol will burn off, minimizing the total amount of liquid remaining.
Tibetan/Chinese New Year Dumplings
1 package round dumpling/shiu mai wrappers or your own dough (below)6 medium maui/sweet onions (diced)1/2 lb potatoes1/2 lb taro roots4 1/2 cup Grana Padano cheese (grated) * (Supposed to be http://www.theyakranch.com/yak-products-for-sale/yak-cheese.html yak cheese, but the Padano works well as a substitute)2 cup brown crimini mushrooms (sliced)2 cup shiitake mushrooms (sliced)1 fresh bunch of cilantro (chopped)2-3 inch stalk/segment young fresh lemongrass (the bulb end/heart, outer-layer peeled and chopped)2 Tblsp garlic (minced)3 Tblsp oil1 Tblsp fresh ginger (minced)1 tsp light brown sugar1 tsp soy sauce1/2 tsp kosher salt1 tsp white pepper1 tiny drop sesame oil
Peel, boil and mash the taro* and potatoes finely (*boil then peel taro first, and boil well it's a bit toxic if you don't) preferrably through a foodmill or ricer, set aside to cool. Heat the oil in a large pan/wok and cook onions for 5 min. until clear. Add chopped mushrooms, cover and cook for another 5 min. until tender. Add garlic, ginger and lemongrass and cook until fragant, being careful not to burn. Remove the veggie mixture from heat, gently stir in soy sauce, sugar and sesame oil. Let cool. When the veggie mix has cooled, mix in the cilantro, cheese and remaining spices and gently fold into the mashed taro-potatoes until well combined.
To make the dumplings, place about a 1/2-1 Tblsp (or more depending on how big your wrappers are and how much filing you like) of the filling in the centre of each round of dumpling wrappers and gather the edges up, crimping around until it looks like a small parcel, or you can make the crescent moon variation and fold the wrappers in half like a taco, crimping the edges shut.
Spacing the dumplings nicely apart, steam them in a cooking parchment lined steamer tray/basket for about 5-7 minutes or until done and the wrappers are glossy and slightly transparent.
Sauce: Can be enjoyed with ponzu or tamari sauce, the meat momo goes very well with http://www.amazon.com/Pataks-Original-Hot-Lime-Relish/dp/B004XTCZFM Patak's spicy lime relish which you can find in the Asian store/ international section of Albertsons and Stater Bros.
-Variation-For traditional meat dumplings, substitute the taro-potato-cheese mix with ground pork, chicken, beef, http://www.highprairieyaks.com/RegCuts.htm yak, lamb or abalone and mix the cooled, sauteed veggies with the fresh ground meat before folding into dumplings.
You can also make puffs by omitting the dough wrapper and sealing in the veggie or meat mixture in the centre of a small ball of the mashed taro-potatoes and rolling this in some cornstarch then deep frying until the outside is a crisp golden lattice.
1 1/2 cup flour2/3 cup water (more as needed)Flour to dustPinch kosher salt1 tsp oil
Mix all dry ingredients, slowly adding water to form the dough with your hand. Knead for 10 min until pliable and smooth. Let rest for 5 min. Divide dough equally into small balls, rolling out thinly into disks. You can also just roll it out and use a round cookie cutter if you like.
A helpful video I found on how to fold:
One of my favourite recipes - easy to make and so tasty. Lime and Chilli plus Jamaican Jerk = Win. Also very healthy.
1 Place the turkey in a shallow bowl with the jerk seasoning and 1 tbsp oil and leave to marinate for at least 10 mins.
2 Preheat the oven to 200 C/Gas Mark 6. In a roasting tin, mix the potatoes, pepper and onion with 1 tbsp oil, add the turkey and bake for 25 mins or until cooked through.
3 Meanwhile, cook the rice in boiling salted water for 20-25 mins. Stir in the beans.
4 Mix the lime, chilli, sugar, salt and pepper.
5 Slice the meat. Mix the vegetables into the rice with half the lettuce. Divide the remaining lettuce between two plates and heap the rice mixture on top. Top with the turkey and spoon over the dressing.
Preheat the oven to 200 degrees (400F). Put potatoes on a baking sheet, drizzle with two tablespoons of the oil, sprinkle with salt and pepper; toss to coat. Roast, turning occasionally, until crisp and brown outside and tender inside, about 30 minutes. Remove and keep on the pan until ready to use. Fry bacon until crisp and brittle. Drain on paper towels and pour off fat, leaving darkened bits in the pan. Put back on medium heat; add remaining oil to the pan. When hot, add bell pepper, onion, and ginger to the pan. Cook, stirring once or twice until just softened, about five minutes; stir in cumin and bacon (broken into pieces). Stir in orange juice and turn off heat. (The recipe can be made up to an hour or so ahead to this point. Gently warm dressing again before proceeding.) Put spinach in a bowl large enough to comfortably toss the salad. Add the potatoes and warm dressing. Toss to combine.