Recipes.

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Mr Nobody

Well-Known Member
Jul 9, 2008
3,306
9,050
Walsall, England
After a couple of requests (Todash, skimom2), here's a couple of pastie recipes.

~500g/1lb beef mince or beef skirt
1 medium/large swede (rutabaga)
1 large, 2 medium or 3 small (white) onions.
600-800g (1.3-1.75lb) plain flour, with lard/margarine/combination using half-fat-to-flour method (so 300-400g). I only use margarine, and tend to go lower than half but more than 1/3rd. (It's only basic pastry, so...whatever ;)). Rub together until you get 'breadcrumbs', then add water a little at a time and mix until it binds (you don't want it to get too wet or sticky, but it should hold together in a ball). Shove it in the fridge for 30 mins to rest before rolling.

Dice the swede and onion into small cubes, then mix with the mince or cubed beef skirt until well blended. Sprinkle with a stock cube (i.e. Oxo), add a little salt and pepper, then mix again.
For the cases, roll out the pastry until it's around 5mm (13/64ths of an inch) thick, then cut to preferred size (I use a 5-7 inch diameter tea plate; you want these things to be fairly big). There should be enough pastry for between 10 and 14 pasties. That's the amount I usually get, but it can vary.
Divide the mixture evenly between the cases, being careful to get a nice, even filling throughout the case without overfilling.
Add half a teaspoon of cold water to the pastie before folding and pinching the edge firmly closed. Crimp edge with a fork or other tool to ensure a tight seal and make a small hole in the top to allow excess steam to escape, rather than blow the case open.
Pre-heat the oven to 200C (around gas mark 7) and cook for 25 minutes, then reduce to 150-160C (gas mark 3 should do) for a further 20 minutes.
These are more or less traditional Cornish pasties (truly traditional ones are/were savoury at one end and sweet at the other), but a variant is:

250g/ 1/2lb beef or lamb mince
3 medium sized potatoes
1 medium swede
3 carrots (2 if very large)
2 parnips (1 if large)
a good handful of garden peas
1 medium/large onion

Chop veg and place in a large pot with the meat. You're basically making a stew at this point (note the absence of lentils and/or pearl barley, which I'd usually put in a stew, and the use of mince).
Cook as you would a stew, adding 4 stock cubes (Oxo) or the equivalent of your choice after around 45-60 minutes. (We get 'stock pots' here - basically lumps of gelid, concentrated stock. Two of those work a treat.)
Cook for another 45-60 minutes at a low heat, stirring occasionally to prevent mixture from sticking to the bottom of the pot.
Make and roll out the pastry as above, but cut to smaller size (using this method, I can usually make 14-20 pasties).
After 90-120 mins cooking time, sieve the stew (but keep the gravy!) and mash. Once mashed, add a little salt and pepper if desired, then stir.
Divide mixture evenly between cases, again taking care to fill well without over-filling. Fold and crimp edge to form a tight seal, etc.
Pre-heat the oven to 180C (gas mark 5-6) and cook for 20-25 minutes.
These are what my nan used to call Cornish pasties, though any self-respecting Cornish person would pitch a fit at such an insult. :biggrin2:

Serve on their own with gravy or alongside whatever you like.
 

pegasus216

Eternal Members
Jun 20, 2013
6,825
44,212
75
Delaware
I'm doing a pot roast in the oven tomorrow, and I found a very simple recipe for it.
Chuck roast
potatoes cut in cubes as much as you like
carrots as many as you like. I put a big bag of them in mine
1 can beef broth. Pour over all of it in the bag.

I use those Reynolds oven bags which make the meat tender, and juicy.
I use those bags for baking a chicken or a turkey. Cuts the cooking time in half. Last year when I did a really big turkey, I rubbed cooling oil on the bird, and it was so brown, and pretty when it was done in about 3 hours.
I recommend those bags!
 

Neesy

#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
May 24, 2012
61,289
239,271
Winnipeg, Manitoba, Canada
I just bought tofu and vegetarian sausage. Not that I totally understand that but oh well. I look on the back to make sure there's no meat in it, and there's not.
I just need all kinds of recipes for tofu now.

I'd actually rather eat meat before anything with GMO in it, but I'm vegetarian - and not flexitarian, which I didn't find out existed until today.
I bought some Yves Veggie Ham quite a while ago - just went to look for it in the fridge and it had gone bad. So I wish I could help you but I am not very up to date with vegetarian options. Maybe ask morgan ?

I did cook soybeans back in the early eighties and made a great pumpkin pie with it - it tasted just like pumpkin pie with a very similar texture but it was made of soybeans that had been cooked and pureed!
 

Neesy

#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
May 24, 2012
61,289
239,271
Winnipeg, Manitoba, Canada
Recipes:

Turkey Tetrazzini, Turkey a la King, Hot Turkey Sandwiches, Turkey Soup, Turkey Pot Pie, Turkey Salad, Turkey Surprise...


Turkey Leftover Recipes - Allrecipes.com


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blunthead

Well-Known Member
Aug 2, 2006
80,755
195,461
Atlanta GA
Loaded Potato and Buffalo Chicken Casserole:

2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.
 

Neesy

#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
May 24, 2012
61,289
239,271
Winnipeg, Manitoba, Canada
Cheese Scones
2 1/4 cups flour
3 tsp baking powder
1/2 tsp salt
2 T. white sugar
1/2 cup butter (hard)
1 cup shredded sharp cheese (old cheddar is good)
1 cup evaporated milk
1 lightly beaten egg

425 degrees F oven

Whisk together flour, sugar, salt and baking powder. Cut in the butter with a pastry blender until it resembles coarse crumbs. Sir in the grated cheese. Pour the evaporated milk over top and stir with a fork until dough forms.

Turn out dough onto a floured surface and knead gently 10 times. Pat into about a 1/2 inch thick round and use rolling pin to smooth and flatten it out. Cut into round shapes (about 2 - 3 inches across) with a floured cutter then place on a greased cookie sheet.

Brush with the beaten egg using a pastry brush. Bake for about 15 or 16 minutes then cool.
You can increase the salt to 1 tsp if you prefer a saltier biscuit.
 

blunthead

Well-Known Member
Aug 2, 2006
80,755
195,461
Atlanta GA
PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING

2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
3 EGGS
Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.

Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.

Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.

PEANUT BUTTER-HONEY FROSTING

1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK

Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.
 

blunthead

Well-Known Member
Aug 2, 2006
80,755
195,461
Atlanta GA
Slow Cooker Pork Tenderloin

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

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blunthead

Well-Known Member
Aug 2, 2006
80,755
195,461
Atlanta GA
Crockpot french dip sandwiches

1 can french onion soup (10.5 oz)
1 can beef broth (10.5 oz)
1 can or bottle of beer (12 oz)
1-3 lbs of pork tenderloin or some kind of roast
french rolls or something similar
swiss or provologne cheese slices
Process

Pour beef broth, french onion soup, and beer into crockpot
Put tenderloin or roast in crockpot as a whole
Cook on low for 7 hours
About 30 minutes before time is up, shred the meat with a fork
Re cover and continue cooking for the remaining 30 minutes
Slice open bread and put swiss cheese slices inside
Put in oven at 200 degrees for 10-15 minutes or until toasty
Remove from oven and fill em up with meat.

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blunthead

Well-Known Member
Aug 2, 2006
80,755
195,461
Atlanta GA
Sweet Baby Ray's Crockpot Chicken

4-6 chicken breast
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

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blunthead

Well-Known Member
Aug 2, 2006
80,755
195,461
Atlanta GA
"HEALTHY AND DELICIOUS BANANA SMOOTHIE"

Ingredients:
- 1 medium banana
- 1/4 fresh pineapple (can be 5 slices of canned pineapple)
- 1 cup of skim milk
- A few leaves of fresh lemon balm

Preparation:
Peel the fruits, cut into pieces. Blend them. Refrigerate for 10 minutes. Add a few leaves of lemon balm.. Drink it...

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blunthead

Well-Known Member
Aug 2, 2006
80,755
195,461
Atlanta GA
ENERGY BALLS

- 1 c. rolled old fashioned oats
- 1/2 c. Natural Peanut Butter
- 1/3 c. Natural Honey
- 1/2 c. Ground Flax seeds
- 1/3 c. Coconut
- 1/3 c. Raw sunflower seeds
- 1/2 c. Mini chocolate chips
- 1/4 Tsp. Sea-Salt
- 1 Tsp. Vanilla

DIRECTIONS
- Mix altogether and refrigerate for 45 min. to 1 hr. Roll into small balls and keep refrigerated.

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blunthead

Well-Known Member
Aug 2, 2006
80,755
195,461
Atlanta GA
CROCK POT BUFFALO RANCH PULLED CHICKEN

Used it in burritos, over rice, over noodles...the options are endless.

5 frozen boneless, skinless chicken breasts
1/2 tbsp dried parsley
1 tsp garlic powder
1 tbsp onion powder
1/2 tsp dried thyme
1/4 tsp salt
1 packs dry ranch dressing
1 cup Frank's Red Hot Sauce

Place frozen chicken breasts into the slow cooker. Mix together all remaining ingredients in a bowl. Pour sauce over frozen chicken breasts and turn to low. Cook for about 5 hours. Using two forks or tongs, shred chicken.

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