Favorite Recipes

[Robertt S]

I thought I would start a thread where everybody could share their favorite recipes! Here is a good recipe for turkey!!!!

 

[David E]

Emu is not the easiest of bird meats to cook.....so we have a special cooking process in Australia for this...in case any of you one day gets the urge to try Emu...

First get a big pot of boiling and seasoned water. Seasonings can be anything you fancy, but onions, carrots, salt and pepper plus a touch of garlic are a good place to start.

Now reduce the heat to a gentle simmer and add to the pot a medium sized round stone from the garden (make sure it is well washed of course)

Then add your Emu meat and gently simmer for at least 6 hours (10 hours plus is better)

After this amount of cooking, take the pot off the heat, Throw the Emu meat into the rubbish bin and......................

Eat the stone....

[Arnold]

Qing felt eager to try " German Hamburger's " ones you eat without Roll/Bread . So she calls me at Work and ask .. HOW TO ?

Here is how I make them .

take about 1 1/2 lb. lean ground Beef
two small italian Rolls ( soaked in Milk til soft )
half a Onion lg. ( red/brown/white ) chopped
two cups Mushrooms sliced fine
one cup italian Parsely chopped fine
2 Eggs ( whole )
Salt & Pepper to taste
two Tbs.  Maggi seasoning

Take Beef .. Milk soaked Rolls .. Onions .. Mushrooms/Parsely .. Two Eggs .. Salt and Pepper .. Maggi and mix it well by hand and form at least  one inch thick Patties Fry/Grill til done . Serve with Mashed Potatoes/Gravy .. Broccoli/Califlower with Hollandaise Sauce and a side Salad . I know this sounds like a Meatloaf .. but soooo much better .

Came Home , boy .. I could not have done them any better myself > Yammy !!!

[Scottish_Robbie]

Haggis with Tatties and Neeps

Peel and dice the Potatoes (Tatties)  and Turnip (Neeps), put into separate pots of salted water leave overnight.

At 4 am the next morning go up into the hills, and quietly search for 'The Haggis'...

He is easily recognizable, He has 3 legs, a fat body like a chicken, and 2 wings,
(but  TOO stupid to know how to fly)
He runs around the hills making the noise 'Och...och....ochayethenoo'.

Once spotted,  lay a trap by pouring a wee glass of whiskey, he will smell the aroma and come to the glass. Then you DAZZLE HIM  by doing the 'Highland Fling'.  This makes him go into a daze and you just pick him up and put in your bag.

One thing, BEWARE the FEMALE HAGGIS. ...She is the vicious one, you do not want to try to catch her. She is recognizable, by her sound
its 'Oiyou....oiyou...oiyouwhereyougoing'.

The haggis is caught, killed and skinned now place your haggis, wrapped in tin foil, into a casserole dish with a little water and heat at 180oC (gas mark 6) for approximately 1 hour until piping hot.

20 minutes before this is fully cooked, cook the tatties and neeps

When ready to serve, remove from the foil and drain off the excess water.

Eat together with a nice glass of MALT whiskey....

[Vince G]

Scot Rob I think that was the most you ever made me laugh.

[shaun]

Rob is a haggis anything like a snipe? If you were ever to make you way to Georgia, I'd sure like to take you snipe hunting.  Loads of fun.

[Willy The Londoner]

My favourite recipe consist of a full and complete animal.

Stick a iron bar up its jacksy and out of its gob.

Balance  it over an open fire and turn every five minute.  Do not worry about removing skin as the flames will do that for you.

Roast for at least four hours.

Serve with a little rice on the side and lashing of HP sauce.

You will then have the best hot dog that China can provide.

Having seen the skin of a German Shepherd, complete with tail,  up for sale in GZ then maybe the removal of the skin will pay for a couple of beers to wash it down.

But if you want a really disgusting meal then settle for a Haggis.   'Haggis' you have to have guts to enjoy that.

Willy

[Vince G]

One thing, BEWARE the FEMALE HAGGIS. ...She is the vicious one, you do not want to try to catch her. She is recognizable, by her sound
its 'Oiyou....oiyou...oiyouwhereyougoing'.

Eat together with a nice glass of MALT whiskey....

My first ex-motherinlaw had the name of Agnus. This must be the American version?

[David E]

Its no secret that I am an Aethiest....but the only thing that makes me slightly lean toward the inclination that there could be a supreme being is...Haggis

No purely Human and Normal person could ever invent such a monstrosity !!!!...and expect anybody to eat it......

Here is a "real" recipe that is easy, quick and delicious

Phool Goobi Aur Khibaji

First, dry roast 2 tablespoons of Cummin seeds until dark...and grind them into a powder when cool (in a Mortar and pestle or a spice grinder )

Take 3 potatoes and partly cook (boil) Cut into about 1 inch cubes.
Take half a cauliflower and seperate into small pieces about 1 inch.

Into a saucepan put 3 tablespoons of good vegetable oil and heat.

Add 1 tablespoon of raw Cummin seeds and fry for 2 minutes.

Into this put the potatoes and Cauliflower and quick fry for 5 minutes, stirring constantly. Turn the heat off, put a lid on the saucepan and leave to stand for 10 minutes (this cooks the cauliflower and potatoes fully with the residual heat)

Add 1 tablespoon of Cummin Powder, 1 tablespoon of the roasted Cummin Powder, 2 teaspoons of Turmeric powder and 1 teaspoon of Coriander powder, 1 teaspoon of salt..and as much Chillie powder as you want for your taste.

Stir the whole lot thoroughly and serve with Roti or Naan bread

Delicious

[Kiwi303]

I like quick and easy fish, like the Blue Cod that was Sunday lunch...

take herbs, generally Tansy, Majoram, Oregano, Sage and Parsley, but really can be whatever you have on hand... grind in a mortar and blend with a knob of butter to a green creamy paste.

Take a scaled and gutted cleaned fresh fish and insert a bay leaf and a wedge of lemon in the gut cavity and brush inside and out with the herby butter paste. wrap in tinfoil and bake in the oven at 180 degrees until done... longer for a larger fish, shorter for a smaller one. you;ll need to practice this bit to get it right.

Delish...

[Willy The Londoner]

Nice recipes fellows. 

But i have not seen an oven here yet. Well not whaat you can call an oven.

Willy

[Kiwi303]

well you could always tie the tinfoil packets to the exhaust pipe of a truck and go for a drive

[Pineau]

Willy,  I found several small ovens. This is the best of what I discovered. I have put it to good use. Cookies, pies, cakes, casserols home made biskets. It works great. The neighbors think I am a chief.  It is a oven/convection oven combo. You can select the top, bottom or both heating elements.

Amazon will deliver to your door ! I was shocked when my order arrived the next day. They must have a warehouse and shipping center here in Guangzhou.

http://www.amazon.cn/ACA%E7%94%B5%E7%83%A4%E7%AE%B1ATO-MR34B/dp/B002MH4H26

[Pineau]

I am making chili at the moment. There is no tomato sauce to be found anywhere at the local market so I am making my own from boiled and smashed tomatoes. I think it will be alright. Wrong consistancy but the taste will be the same. Also couldn't find kidney beans so I am boiling up some pinto beans.  You have to make due with what you got.

[shaun]

Gerry,  tomato sauce is easy to make.  Boil a few tomatoes for less than a minute then take the skin off.  This next step is optional.  Put the boiled tomato's in a blender cut them down to a juice.  Then finely chop an onion and some garlic.  Cook the onion and garlic to caramelize.  Add the blended tomatoes and cook or simmer to the desired thickness.  The longer you cook the thicker it gets.  Me I will use tomato sauce in my chili along with chopped tomatoes just to give it a good look and enhances the taste.  I also use pintos, black beans along with red kidney beans.  The professional competitive chili cookers used 3 kinds of beans and meats.  If you ask the mix ration they wont tell you.  But they use pork, beef and chicken.  I think some will exchange road pizza for the chicken. 

If you are a good boy I'll try to throw in a couple of bags of kidney beans on my next trip.  I always spend a few days in Guangzhou while I am in China.