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| Dude111:
Here is one of the most delicious recipes my mom ever makes (I love this so much) Ingredients: 1/2 chopped green pepper (1/2 of a pepper chopped up) 1/2 chopped onion (1/2 of an onion chopped up) 1/2 lb ground beef 1 lb can tomatoes 6 oz can tomato paste 1/2 cup water 1/2 tsp salt 1/4 tsp pepper 1/2 lb mostaccioli noodles 1/2 lb velveeta cheese bay leaf 1 Jar of Ragu Speghetti Sauce (The "Flavored with Meat" Kind) (32oz Jar) Prep: In oil,saute onion & pepper until tender. Add meat & cook until brown. Stir in tomatoes,tomato paste,water,salt,pepper,bay leaf. Add Ragu Speghetti Sauce, Simmer. Cook Mostaccioli noodles as directed. Cut Velveeta in thin slices. In a 2qt casserolo,arrange alternate layers of noodles,sauce and cheese. Bake @ 350 for 30 mins The Result: The Best tasting dish you'll ever have!!!!!!!!! I hope many will enjoy this as much as I do............... |
| Dervacumen:
I Today I made a roasted salsa, and it was fantastic but very spicy HOT! Good though if you can handle it. I chose 4 large well rounded tomatoes which were firm with red skins. Cut the tomatoes in to quarters and use your finger and a sharp knife to take out the seeds. Hopefully your have tomatoes that are meaty and firm. If not, learn to select tomatoes. Take a white onion, wide and flat=sweet. Long and pointed=too strong.. Yellow onions are not the best for this recipe because they have a stronger flavor. Cut the onion in half, remove the skin, and cut again in to quarters. Separate the onion in to chunks, about three or four layers thick. It really doesn't matter much, but plan on using about half an onion. Grab four or five cloves of garlic and skin them. Rinse two jalapenos and a serrano pepper. If you want less heat, remove the seeds. I'm a heat freak, so I left mine whole. They were HOT. You can choose the peppers you want based on your tolerance, Put all of these veggies on a roasting pan, sprinkle liberally with salt and roast at about 400 degrees until all the veggies are sweating well. You should be able to tell when the tomatoes are done. They will be drier on top and sweating. A little black on the tops is not a bad thing, but also not necessary. Okay, so pull it all out and let it cool for a couple hours. You don't have to let it cool but it doesn't burn your fingers if you do. Plan ahead to save those fingers from the heat! chop chop chop. Blenders are not your friend because they in introduce too much air in to your salsa. Grab a handful of cilantro at the end, chop well and mix in to the salsa. I don't know how to measure, so just take a bunch, cut off about 4 inches, and cut it up.\ Yummy. Hope you like it. |
| Dervacumen:
--- Quote from: shardian on June 09, 2009, 09:56:22 am ---It is time to post the best salsa you will ever eat. Even though it can be spicy, this recipe can even turn ultra picky, non veggie eaters into addicts. My secretary came up with this, which was adapted and evolved from another recipe she was shown at a tailgate party once upon a time. Everyone at work begs her to make it all the time, and she makes 10 or more gallons every christmas to split up and hand out as presents. The olives are the secret ingredient. It adds a 'meaty' aspect to the chili. Don't skip them! EJ’s Salsa 2 28-oz cans Whole Tomatoes 1 18-oz can Tomato Paste 1- 5 3/4 oz can pitted & chopped Black Olives 1 TBSP Green Chiles 1 - 1 1/4-oz pkg Taco Seasoning Mix 1 TBSP Chili Powder 1 TBSP Cayenne Pepper Powder 1 TBSP Cumin 1 TSP Black Pepper 1-2 TBSP Minced Onions 5-6 slices jalapenos or 1 whole jalapeno (You may add green onions and green pepper if desired) Strain tomatoes reserving 1 cup of juice. Place tomatoes in blender and chop to desired size. Place chopped tomatoes in large saucepan over low heat. Add taco seasoning and other spices (cumin, cayenne & chili) ADJUST AMOUNTS TO TASTE. Simmer 20-30 minutes on low stirring occasionally. Combine jalapeno, green chili, and 1 cup of reserved juice and puree in blender. Add to tomato mixture with chopped black olives and thicken to desired consistency with tomato paste. Chill. --- End quote --- Wow. I have no doubt that this tastes good, since it comes with rave reviews. I just live in CA and salsa is a basic condiment, not too adulterated. There are many salsas I look for, and many others I make. If I'm looking for a red chile flavor, green chile flavor, or tomato based, they are all good and different. |
| Silas (son of Silas):
Beetroot & Caramelised Onion Tart Ingredients for the caramelised onions: knob of butter (about 50g) 4 onions, peeled + finely sliced 1 tsp sugar pinch of salt a good splash balsamic or sherry vinegar 3 medium to large beetroot 250g puff pastry (ready-made is fine), defrosted if frozen 60g goat’s cheese, crumbled salt + pepper leaves from 2 sprigs fresh thyme extra virgin olive oil for drizzling Method Put the unpeeled beetroot in a baking dish, add a little water, about 1cm depth, cover tightly with foil and bake for 1–2 hrs, depending on the size of beetroot, until tender (test by inserting a knife). Remove from the oven, leave to cool slightly, then peel the skins off. Finely slice the beetroot. Meanwhile, melt the butter in a heavy-based pan and add the onions, sugar and a pinch of salt. On a very low heat cook the onions for approx 45 mins (it may take a little longer), stirring only very occasionally, until the onions have turned a caramel colour. Add a good splash of balsamic or sherry vinegar, season with salt and pepper, stir and remove from the heat. Meanwhile, roll out the puff pastry on a floured work surface until quite thin. Transfer to a lightly greased baking tray and ---tallywhacker--- all over with a fork. Place the tray in the fridge for 30 mins (or freezer for 10 mins). Preheat the oven to 180°C. Remove the tray from the fridge and bake in the oven for 5 mins. Remove, spread the onion mixture over the base of the pastry, top with sliced beetroot and crumble over the goat’s cheese. Sprinkle over the thyme and season with black pepper. Bake for another 10 mins, until the cheese has melted. Drizzle with a little good olive oil to serve. |
| Silas (son of Silas):
Perfect Mung Dal (AKA Dhal, Daal etc) Serves 4 400g mung dal (skinned yellow split mung beans) 6 cloves garlic, peeled and crushed 4cm piece of root ginger, peeled and cut into 4 1 tbsp turmeric 4 bird eye chillies, 2 de-seeded & finely chopped, 2 left whole 2 tbsp ghee or groundnut oil 2 shallots, finely sliced 1 tbsp cumin seeds 1 tsp mustard seeds 1 tsp crushed chilli Fresh coriander, chopped to serve 1. Wash the dal until the water runs clear, then drain and put in a large pan and cover with 2 litres of cold water. Bring to the boil and skim off any scum that rises to the surface. 2. Add the garlic, ginger, turmeric and chopped chillies to the pan with a good pinch of salt, turn down the heat, cover, leaving the lid slightly ajar, and simmer very gently for about 1½ hours, stirring occasionally, until the dal has broken down completely and become creamy. 3. Add boiling water or reduce the dal further to achieve your preferred consistency if necessary, and season to taste – I add about 1 tsp salt – then add the whole chillies and simmer for 15 minutes. 4. Meanwhile, heat the ghee or oil in a frying pan over a medium high heat and add the shallots. Stir until golden and beginning to crisp, then add the dried spices and cook for a couple of minutes until the mustard seeds are beginning to pop. Tip over the dal, stir in, and top with chopped coriander. Serve with plain rice or flatbreads. Variation: make with toor dal oily. takes longer to rinse, but tastes great. Updated with a tweak on quantities after experimenting. |
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