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Post by Violet Viper x on Apr 26, 2019 17:07:25 GMT
I'm hungry, so I want more recipes! Also, cocktail recipe I just made up (not food...don't care) : Put ice in a shaker, add 25ml vanilla vodka, 50 ml creme caramel, 50 ml baileys, 25 ml caramel syrup (or just add more creme caramel, it'd probably taste the same, maybe?) top up with a bit of chocolate milk. Shake it up, pour it in one of those short glass things. Don't all thank me at once  |
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Post by Deleted on Apr 26, 2019 18:26:18 GMT
We call this tortilla soup
1-2 lb ground beef, browned (I just keep the rest of the recipe the same whether using 1 or 2 lb)
1 can of whole kernel corn
1 can of rotel
1 can of kidney beans
1 can of chili beans
1 package of Hidden Valley ranch seasoning mix
1 package of Taco seasoning
Don't drain any of the liquid from the cans. Put it all in a crock pot and let it heat through. Serve it over tortilla chips or cornbread. Add shredded cheese, avocado, sour cream or whatever toppings you like.
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Post by Deleted on Apr 26, 2019 18:51:47 GMT
Chicken fried chicken
I don't usually measure when cooking so basically I'm just going to give an estimate here. Lol.
Use whatever piece of the chicken you want to use. I normally use chicken breast and maybe slice them into strips.
You'll need 2 bowls that are large enough to lay at least one piece of chicken in plus a small amount of liquid or flour. Also, pour enough oil in a skillet to cover your chicken and put it on med-high heat while you're prepping the chicken. The oil is ready to cook in when you put a toothpick in it and it bubbles up.
In one bowl, add 1 egg and about 1 cup of milk. Whisk that together.
In another bowl, add 1-2 cups of flour. Just make sure it's enough to dunk some chicken in.
When you dunk food into liquid and flour, you need to season the meat first and also add some seasoning to your flour or else your food is probably going to be bland. I just use a pepper shaker and sprinkle enough to coat both sides of the chicken. I do the same using paprika. I don't use a lot of salt when cooking, but I'll add a little of that as well. Also, I add a few good shakes of pepper, paprika, and salt to the flour.
Once you have the meat seasoned, dunk it in the milk mixture and just let it sit for a few seconds. It's fine if it sits a little longer. You're just wanting to make sure it's wet before you dunk it in the flour. It also helps with keeping the chicken from being too dry. After that, dunk the chicken in the flour.
Add your chicken to the pan and cook it for 6-10 minutes. That should be enough time if your oil is boiling, but make sure and check it with a meat thermometer.
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Post by Violet Viper x on Apr 26, 2019 19:39:22 GMT
We call this tortilla soup 1-2 lb ground beef, browned (I just keep the rest of the recipe the same whether using 1 or 2 lb) 1 can of whole kernel corn 1 can of rotel 1 can of kidney beans 1 can of chili beans 1 package of Hidden Valley ranch seasoning mix 1 package of Taco seasoning Don't drain any of the liquid from the cans. Put it all in a crock pot and let it heat through. Serve it over tortilla chips or cornbread. Add shredded cheese, avocado, sour cream or whatever toppings you like. Kernel corn? I'm assuming that's what we would call sweetcorn? I love sweetcorn! No idea what rotel is, but this recipe sounds delicious, mmm. So does your other one except I can't eat fried chicken for about a year after my friend ordered in a 24 piece chicken bucket last week, plus 4 portions of fries and 4 doughnuts. There was only me and her eating. The pieces were the size of small breasts (giggety)  We got through half of it and I nearly died and couldn't eat for 2 days!  |
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Post by Deleted on Apr 26, 2019 19:54:55 GMT
We call this tortilla soup 1-2 lb ground beef, browned (I just keep the rest of the recipe the same whether using 1 or 2 lb) 1 can of whole kernel corn 1 can of rotel 1 can of kidney beans 1 can of chili beans 1 package of Hidden Valley ranch seasoning mix 1 package of Taco seasoning Don't drain any of the liquid from the cans. Put it all in a crock pot and let it heat through. Serve it over tortilla chips or cornbread. Add shredded cheese, avocado, sour cream or whatever toppings you like. Kernel corn? I'm assuming that's what we would call sweetcorn? I love sweetcorn! No idea what rotel is, but this recipe sounds delicious, mmm. I'm not sure what sweetcorn is but if that's like corn on the cob it's the same except already cut off the cob. Rotel is diced tomatoes and green chilies that's been canned. I also normally make my own taco seasoning because the store bought stuff has msg in it. thepioneerwoman.com/food-and-friends/how-to-make-taco-seasoning/?printable_recipe=83222This is basically how I would make it except I use about half the amount of salt she does. |
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Post by Violet Viper x on Apr 26, 2019 20:12:11 GMT
Kernel corn? I'm assuming that's what we would call sweetcorn? I love sweetcorn! No idea what rotel is, but this recipe sounds delicious, mmm. I'm not sure what sweetcorn is but if that's like corn on the cob it's the same except already cut off the cob. Rotel is diced tomatoes and green chilies that's been canned. I also normally make my own taco seasoning because the store bought stuff has msg in it. thepioneerwoman.com/food-and-friends/how-to-make-taco-seasoning/?printable_recipe=83222This is basically how I would make it except I use about half the amount of salt she does. Yeah that is sweetcorn..Sweet! (See what I did there?)  I'm not a fan of food that is too spicy though so id just go with the tomatoes, without chilies lol. |
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test777777
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Post by test777777 on May 7, 2019 5:01:28 GMT
They don't have our jelly either, to them jelly is jam . So what is your jelly? Some people call everything jelly, but we have jelly, jam, and preserves (thinnest to thickest). What Australian's typically refer to as Jelly, is branded as Jello in the USA. Typically made from a packet containing sugar, flavouring and gelatin in crystal form which dissolves in water, and when the mixture is poured into a mould and cooled it sets to a consistency which is strong enough to hold it's shape when it comes out of the mould and wobbles around. Jam and preserves are made using sugar and fruit. Slightly different process. Jam uses crushed or fruit puree and is set with pectin(usually additional pectin is added) but at around 104 degrees C, the Pectin comes out of the fruit normally and reacts with the sugar and acids to form a water holding gelatin like substance which when set holds it's shape. Preserve uses whole fruit chunks and tends not to be set with pectin. As to what American's refer to as Jelly, I don't actually know but it sounds like it might be strained Jam. American pop culture, amongst other things are well known for peanut butter and "Jelly" sandwiches. To Australians quite possibly is the same as Peanut butter and Jam sandwiches. Depending on the Jam Recipe it could work. I don't remember having it. As a kid, I did enjoy peanut butter and Honey sandwiches. |
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Post by test777777 on May 7, 2019 5:53:36 GMT
25 April was and is ANZAC(Australian and New Zealand Army Corps) day in Australia and New Zealand.
A traditional biscuit was developed some time early on in the twentieth century or very late in the 19th century and was baked and sold to support ANZAC personell(ANZACs) serving overseas during wartime. This became known as the ANZAC biscuit and is quite popular. It's very similar to the South African crunchie recipe. Original Recipe didn't have coconut in it or brown sugar.
Note - for the American's amongst us biscuit is synonymous with cookie so these are a form of Oatmeal Cookie but it would be a travesty and possibly cause an international incident if these were marketed as ANZAC cookies. Also illegal to do so in Australia.
Ingredients
150g (1 cup) plain flour
90g (1 cup) rolled oats - think oatmeal
85g (1 cup) desiccated coconut
100g (1/2 cup, firmly packed) brown sugar
55g (1/4 cup) caster sugar
125g butter
2 tablespoons golden syrup - might be difficult to obtain in the USA - need a British shop maybe.
2 tablespoons water
1/2 teaspoon bicarbonate of soda
Method
Step 1
Preheat oven to 160 or 170C or 150C if fan forced. Line 2 baking trays with non-stick baking paper.
Step 2
Combine flour, oats, coconut and combined sugar in a large bowl.
Step 3
Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
Step 4
Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm(2 inches) apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.
Want soft and chewy?
Omit the brown sugar and increase the caster sugar to 155g (3/4 cup). Cooking time stays the same.
How about dark and crunchy?
Omit caster sugar and increase the brown sugar to 155g (3/4 cup, firmly packed). Bake for 18 minutes.
Thin and crispy more your thing?
Omit the caster sugar and increase the brown sugar to 200g (1 cup). Reduce the flour to 115g (3/4 cup). Cooking time stays the same.
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Post by Deleted on May 7, 2019 12:34:01 GMT
Just wondering if golden syrup is like caramel or more like Karo syrup?
I looked it up and saw where someone made it themselves. It seems to be how I've made caramel at home before.
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Post by Deleted on May 7, 2019 12:50:48 GMT
So what is your jelly? Some people call everything jelly, but we have jelly, jam, and preserves (thinnest to thickest). What Australian's typically refer to as Jelly, is branded as Jello in the USA. Typically made from a packet containing sugar, flavouring and gelatin in crystal form which dissolves in water, and when the mixture is poured into a mould and cooled it sets to a consistency which is strong enough to hold it's shape when it comes out of the mould and wobbles around. Jam and preserves are made using sugar and fruit. Slightly different process. Jam uses crushed or fruit puree and is set with pectin(usually additional pectin is added) but at around 104 degrees C, the Pectin comes out of the fruit normally and reacts with the sugar and acids to form a water holding gelatin like substance which when set holds it's shape. Preserve uses whole fruit chunks and tends not to be set with pectin. As to what American's refer to as Jelly, I don't actually know but it sounds like it might be strained Jam. American pop culture, amongst other things are well known for peanut butter and "Jelly" sandwiches. To Australians quite possibly is the same as Peanut butter and Jam sandwiches. Depending on the Jam Recipe it could work. I don't remember having it. As a kid, I did enjoy peanut butter and Honey sandwiches. Yeah, our jelly is strained. Basically it's just the fruit juice and then pectin to thicken it. I think I tried honey and peanut butter together before, but honey is a little too sweet. I used to make maple syrup sandwiches when I was a kid--just syrup on bread. Lol. |
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Post by defiantspurr on May 7, 2019 15:23:16 GMT
Just wondering if golden syrup is like caramel or more like Karo syrup? I looked it up and saw where someone made it themselves. It seems to be how I've made caramel at home before. It's a light treacle. You can kinda make your own version of it, but it's not the same as the sugar has already gone through the process that produces the treacle and syrup. Karo is corn syrup, so not something we really have over here. Taste wise,golden syrup is like a thick maple syrup product without some of the flavour range. |
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Post by defiantspurr on May 7, 2019 15:24:34 GMT
One of the best things about golden syrup is that it comes in cool reusable tins!
And their logo of the lion carcass covered in bees,is always good for conversation
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Post by test777777 on May 8, 2019 4:59:41 GMT
Just wondering if golden syrup is like caramel or more like Karo syrup? I looked it up and saw where someone made it themselves. It seems to be how I've made caramel at home before. If I had to describe it, I'd say it's a sweeter and lighter molasses with the consistency and look of honey but very different flavour. Speaking of Molasses, I think that stuff is available off the shelf but it's messy stuff and rather deadly in sufficient quantity. Imagine having to clean up after the incident in Boston when over 2 million gallons of the stuff turned into a tsunami of death and destruction around 100 years ago. With that incident, the confusing thing for me is that Molasses doesn't flow too well when it's cold and I've heard Boston in January is typically below freezing. Molasses in that climate I would have thought to have been solidish not a flowing tidal wave of 35mph proportions but obviously my understanding is limited since history speaks for itself and I seem to have digressed, this was supposed to be about Golden Syrup and where I was going with that thought process was apart from the smell being similar, I don't like boiling sugar for the same reasons the folks in Boston no doubt hated the cleaning up the molasses. It's horrible to clean up. In theory though Sugar, Water and Lemon and a similar process to making caramel should produce something very close to the off the shelf stuff. I say theory because there is a golden syrup produced but it's a very different process to how the off the shelf stuff is made and I've never tasted the home made recipe so can't validate it's similarity in practice. You might be able to source the real deal for less than $4.00 plus delivery from the British Food Depot too. |
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Post by test777777 on May 8, 2019 8:43:52 GMT
Just remembered that Amreicans don't really know about Yorkshire puddings, It's just flour eggs and milk (Google has the amounts). Mix the batter and put it in the fridge for 30 mins, in the meantime get some cupcake tins and fill the bottom with about 5mm of oil and put into an oven at 200C for about 15 mins until the oil is hot. Then fill the tins with the batter until it's halfway full and put in the oven, they usually take about 30 mins but DO NOT OPEN THE OVEN DOOR for at least 20-25 mins. Put them on you plate with your roast, cover them in gravy (the British kind) and then enjoy heaven. I haven't made them myself but I've had a few different versions over the years. My mothers variant is probably my preferred variant. The batter and heating/temp/times were likely very similar and No idea if it's traditional but probably not since it came out as a complete slice as opposed to separate puddings. The oil she used was some of the the dripping of the roast from the roast pan and didn't use a muffin or cup cake tray but something more akin to a slice tray which was then carved up after baking. The flavour of the roast becomes infused in the pudding during cooking. Gravy she made was also made from the juices of the meat, butter and corn flour I think. I don't know if this is traditionally British or not. Pretty much went over everything. |
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Post by Dyslexsticks on May 13, 2019 17:10:08 GMT
Knickerbocker Glory recipe from BBC www.bbc.com/food/recipes/knickerbocker_glory_59895Ingredients
450g/1lb fresh raspberries 2 tbsp icing sugar 1 ripe mango, peeled, stone removed, diced 150g/5½oz fresh blueberries 12 scoops vanilla ice cream 25g/1oz pistachios, coarsely chopped Method
For the raspberry coulis, measure 250g/9oz of the raspberries into a food processor, add the icing sugar and pulse until smooth. Tip the raspberry purée into a sieve set over a bowl. Use a metal spoon to push the fruit pulp through the sieve. Discard the seeds. Divide half the diced mango between six sundae glasses. Divide half the blueberries between the glasses, placing on top of the mango. Sit one scoop of ice cream on top of each blueberry layer, drizzle over half the raspberry coulis and half the whole raspberries. Repeat the layering again to use the remaining ingredients and top with the chopped pistachios. |
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Post by test777777 on May 16, 2019 6:36:47 GMT
Seasonally it's late Autumn where I live. Sort of the equivalent of November climatically in the four seasons experienced by the Northern Hemisphere - North American's refer to it as Fall probably due to trees prepping for the winter by losing their leaves anyway this is a recipe sharing thread and Seasonally in November, the North American's have Thanksgiving. I say North American's to include Canadians. This brings me to the point of why I'm writing in this thread - Pumpkin Pie. Tried it a year or more back, liked it, want more.
It's the right season for it. I want to make one using local ingredients but we don't sell Pumpkin in a can/tin down this way nor do we have much in the way of premade short crust pastry so I'm hoping someone can throw me a bone with a perfect pumpkin pie recipe using fresh pumpkin and a simple short crust pie base made from scratch.
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We got through half of it and I nearly died and couldn't eat for 2 days! 
