[xxx1]

im sure gonna try some of these yummy recipes, heres a simple lamb and mint pie, wish i could take credit for it but i won't.

750g – 1kg lamb or hogget
2 Tbsp oil
1 carrot, peeled and diced
2 medium-sized parsnips, peeled and diced
1 leek, trimmed, washed and finely diced
1 tsp fresh minced garlic
2 tsp flour
1 cup beef stock
1 cup medium sweet sherry or use beef stock
½ cup raisins - not a raisin fan so i leave it out
2 Tbsp barley or brown rice
¼ cup chopped fresh mint
400g packet flaky puff pastry, defrosted
1 egg, beaten to glaze with.

Method -
Cut the lamb into 2-3cm sized pieces. Season well with salt and pepper and brown quickly in hot oil. Set aside.

Add the vegetables to the pan and stir over a moderately high heat until the vegetables begin to brown a little (you may need to add a touch more oil). Stir in the garlic and flour and cook for 1 minute. Do not overcook, as the garlic will burn.

Stir in the sherry or stock, raisins and barley or brown rice and bring to a simmer. Transfer with the lamb to a casserole and cover.

Cook at 160°C until the lamb is tender. Cool, then stir in the mint and season with salt and pepper. Before covering with pastry, cool thoroughly. (If the pastry is placed on a hot filling it will have a soggy layer underneath.)

Transfer the cold mixture to a large pie dish, preferably one with a lip. Place a pie funnel in the center if you have one, or make one from foil. Brush the rim with water or egg glaze.

Roll out the pastry to 2cm larger than the pie dish. Cut a 1cm-wide strip and press this onto the pie dish rim. Then carefully roll the larger piece of pastry over the pie, pressing the top firmly onto the pastry-covered pie rim. Do not pinch the edges together though. Trim the edges.

Brush with egg glaze, being careful to avoid any glaze going over the cut edge of the puff pastry, as it will glue the layers together and prevent them from rising.

Bake at 220°C for 10 minutes and then lower the temperature to 200°C for a further 20 minutes until the puff pastry is well risen and golden and the filling is hot.

this is one of my favourites, hope someone enjoys.

cheer...xxx1

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I made something this weekend that we haven't had for a few years. Basically, I had forgotten completely about the recipe. It's very yummy, cheap and easy to make. VERY filling, too.

Cheesy Hash Brown Casserole

1 lb frozen shredded hash brown potatoes
2 cans cream of mushroom soup (can substitute ANY cream soup of your choice. we just like mushrooms!)
small can mushroom stems and pieces...optional
1/2 cup melted butter
8oz sour cream
3 cups shredded mild cheddar cheese
salt and pepper to taste
2 cups crushed plain potato chips

Preheat oven to 350 F

Mix together all ingredients other than potato chips, and spread into 9x13 baking dish.

Crush the potato chips and sprinkle over the top of the casserole.

Bake at 350F for 45 minutes. Casserole will be bubbly and chips will be browned and still crispy.

[Kat]

I made something this weekend that we haven't had for a few years. Basically, I had forgotten completely about the recipe. It's very yummy, cheap and easy to make. VERY filling, too.

Cheesy Hash Brown Casserole

1 lb frozen shredded hash brown potatoes
2 cans cream of mushroom soup (can substitute ANY cream soup of your choice. we just like mushrooms!)
small can mushroom stems and pieces...optional
1/2 cup melted butter
8oz sour cream
3 cups shredded mild cheddar cheese
salt and pepper to taste
2 cups crushed plain potato chips

Preheat oven to 350 F

Mix together all ingredients other than potato chips, and spread into 9x13 baking dish.

Crush the potato chips and sprinkle over the top of the casserole.

Bake at 350F for 45 minutes. Casserole will be bubbly and chips will be browned and still crispy.

[frantique]

For the full story regarding this recipe please refer to this post http://www.geekstogo...pe-t149088.html

NEIMAN-MARCUS COOKIES (Recipe may be halved)

2 (500 ml) cups butter
24 oz. (680 g) chocolate chips
4 (1000 ml) cups flour
2 (500 ml) cups brown sugar
2 tsp. (10 ml) Bicarb. soda
1 tsp. (5 ml) salt
2 (500 ml) cups sugar
18 oz. (500 g) Hershey Bar (grated). (Cadbury chocolate for Australians & South Africans)
5 (1250 ml) cups blended oatmeal
4 eggs
2 tsp. (10 ml) baking powder
2 tsp. (10 ml) vanilla
3 cups (375 ml) chopped nuts (optional )

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and Bicarb soda.
Add chocolate chips, Hershey Bar, and nuts.
Roll into balls, and place two inches apart on a cookie sheet.
Bake for 10 minutes at (180 °C) 375 degrees F.

The above quantities make ± 112 cookies.

Enjoy!

Edited by frantique, 16 February 2007 - 02:06 AM.

[street1]

Cracklin' Bread

3/4 cup finely diced salt pork
2 cups cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 eggs, well beaten
1 cup buttermilk
2 tablespoons salt pork drippings

Fry salt pork over low heat until nicely browned. Drain fat, saving both drippings and cracklings.

Sift together cornmeal, baking powder, baking soda and salt.

Combine eggs, buttermilk and drippings.

Stir into cornmeal mixture together with cracklings.

Spread dough on a greased piece of flat oak woodand bake at 400 degrees F for 25 to 30 minutes
or until done.

Throw it away and eat the Oak Wood

Use same recipe for ' Mud Fish'

[cheyenne 09]

Scottish Recipe's

Like many traditional Scottish recipes this uses basic ingredients which were always ready to hand.

Potato Scones


Recipe Ingredients:

Half pound (225g) boiled and mashed potatoes
2.5oz (65g) flour
3 tablespoons melted butter
Half teaspoon salt
Preparation Method:

Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles and then into quarters. piercing all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown. If you want to really add the calories, put cheese between two scones and cook until the cheese has melted.


Scotch Pie

"Wee Scotch Pies" pies are eaten all over Scotland.
Made with hot-water or raised crust, they are a traditional favourite.

Makes about 4 pies.

Recipe Ingredients:

Filling:
1 lb lean lamb, or mutton free from fat, bone, gristle, etc.
1 teaspoon. Worcestershire sauce
1 small minced onion or shallot
� teaspoon. ground nutmeg
4 tablespoons stock (can use tinned beef broth)
salt and pepper to taste
Hot Water Crust Pastry
1 lb plain flour
� teaspoon. salt
1 cup water
� cup beef dripping or lard

Preparation Method:

To make pie pastry, bring fat and water to boil in saucepan. Put flour and salt in a basin, make a hole in the middle.
Pour boiling water and fat into hole. Mix with a spatula until cool enough to handle.
Form quickly into a ball before fat hardens too much.
Turn on to a floured board, knead well, pat into a flat shape.
Divide into halves, put one half aside, keep warm.
Roll other half out to make a large oval.
Stand a small jar (about 3 inches across) in the middle.
Mold pastry up the sides to 3 inches high to make filling holder.
When it stays up firmly, remove jar and repeat process.
Roll out saved halves, cutting them into rounds to fit filling holders.
Cut lamb into very small pieces or chop into mince.
Mix all filling ingredients together and fill pastry, filling holders.
Dampen edges, pinch tops on.
Make a slit in centre of each top to let steam out.
Brush tops with milk or beaten egg.
Bake for 45 minutes on baking sheet in oven at 250�F (120�C).


Gingerbread
This is another popular cake which is found in tearooms across Scotland. This particular version makes a very moist version.

Recipe Ingredients:

4oz (100g or 1 stick) margarine
4 0z (100g or half cup) soft brown sugar
1 tablespoon treacle (molasses)
6oz (150g or 1� cups) plain flour
2oz (50g or half cup) oatmeal
1oz (25g or quarter cup) bran
3 level teaspoons of ground ginger
1 level teaspoon mixed spice (allspice)
1 level teaspoon bicarbonate of soda (baking soda)
2 eggs
2 fluid oz (50ml or quarter cup) milk
4 fluid oz (100ml or half cup) orange juice
Preparation Method:

Preheat the oven to 160C/320F/Gas Mark 3 (reduce the temperature by 10C or equivalent if a fan assisted oven).
Mix the flour, bran, spices and soda together in a bowl. Put the milk and orange juice in another container and lightly beat in the eggs. Put the margarine, sugar and treacle/molasses in a saucepan on a low heat and stir until the sugar has dissolved. Remove from the heat and stir in the dry ingredients and then add the eggs/milk/juice mixture.

Pour the mixture into a 2lb loaf tin lined with baking parchment and bake for around 40 minutes. Alternatively, if you want to make iced gingerbread squares, put the mixture in a 9" (23cm) square, lined tin and bake for 35 minutes. When it's cold, use 8oz (250g or one and a quarter cups) icing sugar (frosting) and enough water to make a thick, spreadable icing.



Sticky Toffee Pudding
This is a popular dessert in Scotland amongst people who have a sweet tooth and don't mind a few extra calories.

Recipe Ingredients:

2 oz (60g or � stick) soft margarine
1� oz (50g or generous one third stick) butter
7 oz (200g or one cup) white sugar
8 oz (250g or two cups) plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
1 egg whisked
6 oz (185g or 1� cups) stoned dates
1 teaspoon vanilla essence
2� oz (65g or one third cup) light brown sugar
2 tablespoons double cream
� pint (250ml) boiling water
Preparation Method:

Cream together the margarine and sugar. Sift together the flour and baking powder. Beat the whisked egg into a creamed mixture with a little of the flour and baking powder and continue beating for about a minute before adding the rest of the flour/baking powder.
Chop the dates and flour lightly. Pour the boiling water over the dates and mix in the bicarbonate of soda (baking soda in US) and add the date mixture to the batter and mix well.

Place in a buttered tin (or one lined with baking parchment) and bake for 40 minutes at 350F (175C or Gas Mark 4).

When the pudding is cooked, heat the brown sugar, butter and cream and simmer gently for 3 minutes. Pour over the pudding and place under a grill until it starts to bubble. Then serve.


Toad-in-the-Hole

Toad-in-the-Hole used to be a very popular dish but seems to have fallen out of favour in recent years. Which is a shame, as it is a really tasty and substantial meal using link sausages and eggs.

Recipe Ingredients:

� pound (250g) pork link sausages
3 oz (90g or � cup) flour
10 fluid oz (300ml or One and a quarter cups) milk
Two large eggs
4 oz (125g or one stick or half cup) grated strong Cheddar cheese
2 tablespoons chopped parsley
Pinch of salt and freshly ground pepper, to taste
Cooking oil
Preparation Method:

Preheat oven to 220C (425F or Gas Mark 7).
Using a 9-inch ovenproof skillet (or a deep-dish pie pan), heat the cooking oil. Add the sausages, rolling them in the oil and brown on all sides in oven (for about 20 minutes) or on top of stove, turning every 5 minutes.
Sift flour and a pinch of salt into a mixing bowl and stir in the grated cheese. In a smaller bowl, beat milk, eggs, and parsley, and season generously with salt and pepper. Stir a small amount of milk mixture into the flour to make a smooth, very heavy batter and let stand 5 minutes before stirring in remaining milk mixture.
There are different ways of arranging the sausages in the deep-dish pie pan. Some people cut up the sausages and arrange them at random. Others arrange the sausages like spokes of a wheel evenly spaced in pan. Whatever method is used, pour the batter over them. Lower oven heat to 200C (400 degrees or Gas Mark 6) and bake until batter is puffed and browned (about 30 minutes).


Sliced Sausage
Here is a recipe for square sliced sausage - often called Lorne sausage.

Recipe Ingredients:

2 lb Ground/minced Beef
2 lb Ground Pork
3 Cups Fine Bread Crumbs
2 teaspoon Pepper
2 teaspoon Nutmeg
3 teaspoon Coriander
3 teaspoon Salt
1 Cup of water.
Preparation Method:

The beef and pork should not be too lean or the sausage may be too dry.
Mix really well by hand then place in an oblong pan about 10" x 4" x 3". You might need two pans. Place in the freezer for a little while till it's just starting to set. Remove it and cut them to the thickness you like and put them into freezer bags and put them back in the freezer. When required, defrost and fry in a little fat or oil until brown and cooked through.

Great for breakfast with Ham Scottish for ( Bacon ) and Mushrooms and Tattie Scones or Potato Scones

Enjoy

Edited by cheyenne 09, 24 February 2007 - 03:15 AM.

[cheyenne 09]

Scottish Recipes

Scotch Eggs
Here is a simple recipe for making a traditional Scottish dish which is still popular served either hot, or cold at picnics.

Recipe Ingredients:

1lb sausage meat
5 hard boiled eggs, with shells removed
1 large raw egg
3oz approx of dry breadcrumbs
Pinch of mace, salt, freshly ground pepper
Small quantity of flour
1 tablespoon water
Preparation Method:

Dust the hard boiled eggs in a little flour. Mix the mace, salt and pepper with the sausage meat and divide into five equal portions. Place on a floured surface. Wrap/mould the sausage meat round the egg, making sure there are no gaps. Beat the egg and water together and coat the meat-covered egg with this and then breadcrumbs (you may have to press the crumbs onto the meat). Deep fry in hot oil (360F/185C) taking care as you put the eggs into the oil. Cook for about 5/6 minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning frequently to ensure the meat is fully cooked.
Drain and serve hot or allow to cool and keep in a refrigerator for a cold snack later.

[cheyenne 09]

Extremely Delicious Chocolate Recipe's for Chocoholics Everywhere

Warning These Recipes Are Seriously Delicious

Chocolate Meringue

Ingredients
6 Egg Whites
140gm/5oz. Caster Sugar
140gm/5oz. Icing Sugar
55gm/2oz. Cocoa Powder ( Seived together with the Icing Sugar )
1 Pot of Chocolate Hazelnut Spread
55gm/2oz. Chopped Nuts
285ml/ 1/2pt Whipped Cream
225gm/ 1/2lb. Strawberries
Mint Leaves


Method
1. Whisk the Egg Whites until stiff
2. Slowly add the Caster Sugar bit by bit While still Whisking , until the Mixture is quite stiff
3. Fold in the Icing Sugar and Cocoa Powder
4. Pipe out 2 Squares with a Shell Design on a Baking Tray Lined with Bakewell Paper . Sprinkle with Chopped Nuts
5. Cook in an Oven 150oC/300oF Gas Mark 2 For 1 and Half Hours
6. Allow to Cool
7. Stand Chocolate Hazelnut pot in a Pan of Hot Water to Melt and Spread over one of the Chocolate Meringue Layers



Chocolate Fudge

Ingredients
115gm/4oz. Plain Chocolate
55gm/2oz. Butter
2 Tablespoons Milk
1 teaspoon Vanilla Essence
450gm/1lb. Icing Sugar

Method
1. Break up the Chocolate and Melt it with the Butter in a Pan Placed over a Bowl of Hot Water Stir Occasionally to Help the Chocolate to Soften.
2. Take the Bowl off the Heat and Stir in the Milk and Vanilla Essence.
3. Gradually beat in the Icing Sugar Sieving as it is Needed.
4. Blend thoroughly if this is Difficult return the Bowl to the Heat for a While and Keep Beating.
5. Turn the Fudge into a Lightly greased Shallow Tin and Level the surface with a Palette Knife.
6. Leave to Cool then Cut into Squares.



Chocolate Coffee Cake

Ingredients
170gm/6oz. Margarine
170gm/6oz. Chocolate
170gm/6oz. Caster Sugar
3 Eggs
85gm/3oz. Self Raising Flour

Method
1. Melt the Margarine and the Chocolate together in a Pan then add the Sugar
2. Allow to Cool Slightly then add the Beaten Eggs and gently Fold in a Greased 7" /18cm Cake Tin ( or 2 sandwich tins ) for 45 Minutes Appox. at 190oC/375oF Gas Mark 5


Topping
225gm/8oz. Butter
440gm/14oz. Icing Sugar
55gm/2oz. Coffee Powder
3 Tablespoons Brandy Essence

1. Cream the Butter
2. Sieve Icing Sugar and Coffee Powder and add Gradually to the Creamed Butter
3. Add the Brandy a little at a Time
4. Use to fill and Decorate the Chocolate Cake as Required


Chocolate Chip Log

Ingredients
1 Packet Chocolate Chip Cookies
1 Dish sweet Sherry Essence
340gm/12oz. Whipped Double Cream Cocoa Powder
1 Chocolate Flake

Method
1. Dip each Biscuit individually into the Sherry Essence Do not Soak
2. Sandwich the biscuits together with a Little Cream and Place on a Long Serving Dish.
3. Cover the outside with the Remaining Cream
4. Mark with a Fork to Make it look like a Log
5. Place Cocoa Powder in a Sieve and Gently Dust the Log with the Powder
6. Crumble the Chocolate Flake on Top if Required



White Chocolate Terrine

Ingredients
1 teaspoon Powdered Gelatine
340ml/12fl. oz Double Cream - Whipped
285gm/10oz. White Chocolate ( in small Pieces )
55ml/2fl. oz Plus 3 Tablespoons Water
30ml/1fl. oz Liquid Glucose
3 Egg Yolks
Mint Leaves to Decorate


Chocolate Sauce
145ml/1/4pt. Water
115gm/4oz. Caster Sugar
55gm/2oz. Cocoa Powder
1 Tablespoon Liquid Glucose


Method
1. Soak the Gelatine in 3 Tablespoons Cold Water
2. Bring 55ml/2fl. oz Water and Glucose to the Boil
3. Remove from the Heat and Add the Gelatine and Chocolate Stir Until the Mixture is Smooth Returning to a Gentle Heat if Necessary
4. When the Mixture is Cold but Not Setting Add the Egg Yolks and Fold in the Whipped Cream
5. Turn into a 1lb. Loaf Tin Which has Been Previously Lined With Cling Film and Leave to Set for 24 Hours
6. To Make the Sauce Simply Dissolve the Sugar and Glucose in Warm Water Bring to the Boil and Whisk in the Cocoa Sieve Before Use


I thought we needed a Bit more Chocolate Desserts and Cake's Recipes for Kat and Others to Enjoy
Chocolate

[cuzant]

i know this is an old post but...

Pizza

call pappa john's hehehehehe...

no no noo ...



call dominoes