Cooking Thread :: Recipes Added here

In an attempt to allow us to keep a better grip on this until cooking becomes its own sub section please consider adding your recipes here..

 

Ok one of the easiest things you can make..even the unknowing bachelor can improve his plate by making his own breakfast sausage. Simple..easy..You dont need skins to stuff ..you make patties... Best to make a batch sleeve them with some wax paper and pop them in the freezer..also best to mix the stuff up.. leave it in the fridge at least over nite..mix again and make th patties.. best the flavors get thru the whole product. You can go get any recipe you wish but here is a starting point.. also just use store bought ground pork..


recipe makes about 6 servings but size patties to suit yourself

2 teaspoons dried sage

2 teaspoons salt

1 teaspoon ground black pepper

1/4 teaspoon dried marjoram

1 tablespoon brown sugar

1/8 teaspoon crushed red pepper flakes

1 pinch ground cloves

2 pounds ground pork

 

Egg with Eggplant breakfast meal. How do you make it.

Hey, how do you make the Egg and Eggplant breakfast plate. I had it made here once by a lady, and it was outstanding. She used Onions and tomatoes mixed with egg in a scramble. The eggplant was cut longitudinally, but I am not sure she skinned it or not. She fried it. It was excellent. She was a HRM major at NORSU, so I guess they teach them something about cooking, along with folding napkins and shinning shoes. .

 

Bangers and Mash
So as not to forget our Brit/Aussie/NZ/S. Afrika and Canuk friends..

well same deal..this time ground beef..and screw the stuffing of skins if you dont wanna deal.. You can hand roll the sausage shapes..chill them over nite..then more gently cook them instead of a high flame



One of the all time favorite English pub meals is "bangers and mash".

This really is nothing more than one of several British style sausages served with mashed potatoes (and usually smothered in a savory sausage/onion gravy).

My all beef banger recipe is pretty straight forward and is really easy to make if you use pre-ground beef (hamburger) from the supermarket. Obviously, you can grind your own beef too.

By the way, bangers got their name from the tendency of their skins to pop when fried at high temperatures. You can get around this "banging" by precooking your sausages in simmering water after they have been stuffed.




5 lbs 85% lean ground beef, bought as hamburger or ground yourself.

2 eggs

3 cups of dried white bread crumbs

2 teaspoons fresh black pepper, medium grind

1 tablespoon kosher salt

1 tablespoon rubbed sage

2 teaspoons dried red pepper flakes

1 small handful of finely chopped fresh parsley (or 1 tablespoon dried)

1 cup ice water


Put your ground beef into a large mixing bowl. If you grind your own, use the medium disc on your sausage grinder.
Beat the 2 eggs and combine them with the spices and the 1 cup of ice water in a small mixing bowl.
Pour the egg, spice, and water combination and the dried bread crumbs into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
Stuff the sausage mixture into 35 mm beef or collagen casings, and link into convenient lengths (I like about 4 inch links).



Now, if you want "bangless" bangers, take your stuffed links, submerge them in simmering water, and cook them for 30 to 40 minutes. After the sausage is cooked and cooled down it is ready for use or to be stored in the refrigerator or freezer.

For authentic style bangers and mash, fry the sausage (in its casing) until it is a nice golden brown and serve it up with mashed potatoes and gravy.

 

Thanks for adding this section i hope we use it wisely.

 

I am happy too see this thread get started.

I like to make my own bbq sauce, yogurt, cream cheese taste alike , sour cream taste alike. Sweet sour dill pickles. Ricotta cheese. Flour tortillas, salsa, cheese from curdled milk and a few other things.

I just made lasagna with the ricotta cheese and it was great!

I love to bbq and smoke meat and fish also. Due to the lake of space i had to given up the latter.

I found you can make a great taste alike apple pie using green indian mango's .

I would like to see a group formed that would like too get together once in a wile for a tasting dinner or what ever.

Keep sharing and stay alive. Don't just sit in front of the dumb box and watch reruns

just a thought.

Dave

 

Does anyone know where you can buy spanish paprika in the philippines at a reasonable price? Lee plazas price is p400 a lb.
Way too much. If anyone has a box coming from the states and has room for 5# or so maybe we could share it with others. It only cost about p1.60 a lb. Plus shipping.

Thanks
dave

 

I really wish you would share with me and the rest here by God... your supplier at that price. I do consider myself fairly knowing in the places to buy food products..decent at a good price..wholesale..That was such a low price I had to go check to see if the bottom fell out of the imported spice market..My go-to guy was at 5.49 a lb. I have dealt with them for over 35 years and stopped checking prices more than 2 decade ago.. BUT yours was so cheap.. the next lowest price I saw was at 11 bucks plus a lb..hungarian add 2usd..smoked add more..chipoltle double that..after 3 more I stopped and decided to see if you will share this *find* of yours..Thanks ahead

Oh I figured about 12 bucks for a single LB SHIPPED FROM Calif to Calif via FedEx or like that..dropped in a LBC airship packet.. so 12 plus 50 usd take about a week say..makes that 400p a lb bag look pretty cheap to me..oh Mexican aka local paprika you might get a little cheaper.. never been a quality I cared for..might as well buy McCormick ..

Broadside would be really handy to hear on this topic me thinks...and excuse me Please Good People.. for continuing the hijack of this post thread that was about recipes..not where can I buy ..

 

WELL I RECHECKED THE SITE THAT HAD IT FOE $3.99 A POUND, BUT, IN DOING SO I NOTICED THEY HAD CLOSED THEIR SHOP.

NOW YOU MAY BE THINKING OH! GREAT! I HAD MY HOPES UP! WELL DON'T DESPAIR, I FOUND A BETTER DEAL AND i JUST CALLED THEM TO CONFIRM THE PRICE. ARE YOU READY? 5# FOR, WAAAAAAAIIIIIIT FOR IT, $10.99 FOR HUNGARIAN SWEET PAPRIKA. THEY ARE IN PENNSYLVANIA.

THE WEBSITE OF THE CO. IS ---webstaurantstore.com phone # is 717 392 7472 5 stare reviews for the product.


if we can find someone sending a box maybe we can team up with them.

Dave

 

hEY JUST SAW A TON OF IT AT HYPERMART CHECK IT OUT