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LittleBigRecipe Book

Archive: 47 posts


Judging by the responeses in this (https://lbpcentral.lbp-hub.com/index.php?t=t=11194) thread you all seem to love cooking or at least eating good food, so I thought we should have a thread full of recipes and tips by fellow LBP players.

:starawesbr's 3 Minute Cake:
The idea is that the common student has two items at his disposal - mugs and spoons. The result of this recipe is a delicious cake that can be made in 3 minutes and can take the place of a full meal. The two best applications of this recipe are when I've had mates round for a midnight feast, and when my brother brought bags and bags of the ingredients into school to make them during maths class.

Here are the instructions (these are the proportions I use. The best results are when half is baked, and the rest forms a sauce, though if you fiddle with the numbers you get varied cakes.)

Into 1 mug (yes, MUG), add:


1 egg
3 1/2 tablespoons self raising flour (or, 3 non-self raising and 1/4 tsp. baking powder)
3 tbsp. milk
3 tbsp. oil (Vegetable, if this is unavailable, ground nut.)
4 tbsp. Cocoa powder (Cadbury's drinking chocolate powder or similar will do)
1 teaspoon baking powder.
4 tbsp. caster sugar.


Then mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, and when it's all smoooooooooooooooooooooth, it's done.

Next, place the mug in the microwave. The original recipe is for 3 minutes on full, however, I recommend 1 minute, then add a teaspoon of chocolate spread, then another minute in the microwave.

:stareboerdave's Experimental Curry Rice Egg Rolls:

Raw Shrimp: skinned and chopped into very small pieces.
hebrew national hot dogs: Didnt have much shrimp left so i needed more meat and this is what i had (this is probably the only hot dog in the world that i find good). Again chopped up into very small pieces.
White Rice: Preferbaly not freshly cooked, similar to if you made fried rice you want the rice left over from the day before so its more dried and has more room for obsorbtian and wont turn mushy later.
Curry Powder: whatever spiceyness level you enjoy.
Egg Roll Wrappers (menlo brand egg role wrappers are best if you can find them)


1 alright so take your curry powder and make some curry.
2 take you rice and mix with your curry at the perfect proportion. dont want it soupy and dont want the curry suace to seem as if its bearly enough to mix through the rice.
3 mix in the the meat
4 get your egg roll wrappers and fill with mixture and roll it up
5 Deep fry like you would cook a normal eggroll. Use your brain to determine how hot oil should be you dont want the outer skin to cook overly fast that the shrimp in the center doesnt get cooked. Your end result should have a nice golden brown.

tip if you make more than you are going to eat dont fry them all, throw the extra in the freezer and can fry them up anytime. This tip applies to any eggroll type dish you make make.

:star:xkappax's pumpkin pie


2 egg yolks
2 egg whites
? cup sugar
1 tbsp butter
1tsp cinnamon
1 tbsp corn starch
? tsp vanilla
? tsp salt
1 cup warm milk
1 ? cup Libby?s pumpkin or Libby?s Easy Pumpkin Pie Mix
(depending on how cinnamony you like it)
pillsubry frozen pie crusts


Using two small bowls, separate the egg whites from the egg yolks. Set the egg whites aside. Take the egg yolks and beat them. Set those aside too. In another bowl, melt the butter in a microwave. Then, mix the sugar, cinnamon, salt, cornstarch, vanilla and egg yolks together. Set this mix aside. In yet another bowl, combine the pumpkin and the warm milk. Mix these two together well. Then add this wet mix to the dry mix. Fold in the egg whites. Pour all of this crap into a pie crust and bake at 425˚. When the pie has baked for 20 minutes, take it out of the oven and put tin foil around the crust to prevent it from burning, then place it back in the oven and bake it until it is done. ?Done? means that when you insert a knife into the center, no smushy pie gets stuck to it when you pull it out. Place it on a counter to cool, or if you have cats, on top of a fridge or high place where they can?t put their feet in it. After it has cooled to room temp, either eat it right away or put it in the fridge.


:star:xkappax's favorite nachos

Here's what you'll need:

Casserole dish or baking dish, big enough to spread a small can of refried beans out on the bottom of it.

1 can of refried beans
Guacamole (you can either make your own, or buy the prepackaged stuff. you can probably find a recipe for this on allrecipes.com)
Sour Cream (as much as you like, pretty much)
1 small bottle of Taco Sauce. Choose whatever sort you like (Hot, Medium, Mild... doesn't matter)
1 small can of tomato paste (get the smallest one you possibly can)
1 package of shredded mexican style cheese mixture
jalapeno peppers (optional)
1 cup of scallions (optional)
1 bag of Doritos (whatever flavor you like, I find original works the best, though)


Okay, take the refried beans and spread them on the bottom of a baking dish
Next, take the small can of tomato paste and mix with the entire bottle of taco sauce. This works better if you have less tomato paste and more taco sauce. I'm not sure of exact amounts, though, so I apologize. Take this mixture and spread it on top of the refried beans. Next, take the cheese and dump the entire bag into the casserole dish on top of the beans and the sauce mixture. Place in the oven, baking at a low temperature until the cheese melts. (i want to say we baked it at like 375, but this can be adjusted) Take the casserole dish out after the cheese has melted and spread some guacamole and sour cream on the top of it. Sprinkle the scallions and jalapenos on the top, and it is ready to serve. I recommend serving this with Doritos, but you can obviously use any sort of tortilla chip you like.

Oh, and you can also add some cooked chicken to this if you want to. ^_^

:star:Icey's Corned Beef Alaska.

Ingredients


1 Large can (300 gm) Corned Beef
1 Tablespoon Tomato Ketchup
Three Quarters of a kilo freshly boiled potatoes
25gm butter or margarine
milk
25 gm Cheddar cheese finely grated


Method

1. Preheat oven to 200 deg C, gas mark 6
2. Stand corned beef on a heat-proof plate. Spread with ketchup.
3. Mash potatoes finely then cream with butter and a little milk.
4. Pile mash over corned beef to completely cover.
5. Sprinkle with cheese and bake just above centre of oven for 30 mins.
6. Serve straight away.

Delicious served with crisp salad and raw onion and cucumber.

:star:kmills11 Strawberry Meringue Roulade:

Ingredients:
75 g Toasted Flaked Almonds(That's 2/3 Cup for Americans)
3 Egg Whies
350 g caster Sugar(12 oz.)
2 tbsp cornflour
4 tsp. lemon juice(Fresh squeezed or not)
284 ml whipping cream( About a cup)
225 g Strawberries(8 oz.)
Icing Suger to Dust Top


Method:

1.)
Preheat the oven to 200 C or 400 F, line a 18 x 38 cm(7 x 15in) swiss roll tin with baking paper, brush with melted butter and sprinkle with almonds

2.)
Whisk the egg whites until stiff, then whisk in the sugar a little at a time until thick and glossy. Finally whisk in the cornflour and lemon juice.

3.)
Spread the meringue mixture over the almonds and cook at the top of the oven for 20 minutes until crisp and lightly golden. Cover the surface with baking paper and a damp cloth and leave to go cold.

4.)
Remove the meringue from the tin, loosen the paper at the sides and trim the edges. Spread with cream and top with strawberries.

5.)
Starting at a short side and using the paper as an aid, roll up the meringue to encase the strawberries and cream. Dust with a little Icing and sugar.

6.)
ENJOY!!


P.S. Other fruits can be substituted to your liking.

:star:Ungreth's Magic Mushroom Goulash

2 lb. diced beef
250g shallots
500g magic mushrooms (welsh liberty caps)
4 chopped potatoes
1 tin of chopped plum tomatoes
1 ground clove of garlic
2 tablespoons of Hungarian sweet paprika
2 tablespoons cooking oil
2 tablespoons flour
1 can of beef broth
2 bay leaves
1 teaspoon of black pepper corns
A pinch of salt
A splash of red wine, according to taste


Heat cooking oil in a deep frying pan. Add beef and shallots, stirring on a moderate heat until brown. Stir in the flour and salt, then add the chopped tomatoes, beef broth, garlic, bayleaves, peppercorns and paprika. Leave to simmer on low heat for an hour. Transfer to a casserole dish, then add the magic mushrooms, chopped potatoes and a splash of red wine. Cook at around 160 degrees for 2-3 hours until tender.

Serve hot with garlic bread and sour cream.

:star:TheCountessZ's Shrimp Scampi Linguine



Salt (I like Kosher salt)
3/4 pound linguine
3 tablespoons butter
2 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons minced garlic (about 4 cloves)
1 pound large shrimp, peeled and deveined
1/4 teaspoon ground black pepper
1/3 cup chopped fresh parsley
zest from 1/2 a lemon
1/4 cup freshly squeezed lemon juice
1/8 teaspoon hot red pepper flakes (I like a bit more but start with this)


In a large pot of boiling water, drizzle in some oil and add a tablespoon of salt along with the linguine. Cook according to the directions on the box...usually 7 to 10 minutes.
While the linguine is cooking melt the butter and olive oil in a large heavy bottom skillet over medium heat. Add the garlic and saute for 1 minute. Do not overcook the garlic because it burns easily. Add the shrimp, 1 1/2 teaspoons of salt, the pepper, and saute until the shrimp have just turned pink (about 5 minutes) stirring often. Remove from the heat and add the parsley, lemon zest, lemon juice, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Add the shrimp and sauce to the linguine, toss well and serve. Great with garlic bread!

:star:Mrsvista's Chocolate Cornflake Cakes

1.5oz 42gms Galaxy chocolate powder/cocoa
2oz 56gms Castor Sugar
4oz 112gms Golden Syrup
2oz 56gms Butter


Melt the butter and golden syrup in a pan, over a low heat. Don't allow the mixture to boil.
Mix in the Galaxy powder/cocoa, take the pan off the heat and then mix in the sugar.
Pour the mixture over the cornflakes and mix well until they are all coated.
Spoon the mixture into cake cases and refrigerate until set.
This should make about 14 cakes, double all amounts to make more.


:star:Flamingemu's jacket potato pizza.

Ingredients:
a tin/jar of tomato pizza spread
a large/small pizza base
a teaspoon of butter (or about 10-25 grams)
a potato
one packaged mozzarella cheese oval-thing
toppings (suggestions include sweetcorn and Baco's (little bits of vegetarian bacon)


Method

put your pizza base on to a NON STICK pan/ tray for baking. Meanwhile make a jacket potato (NOT in the microwave, in the oven with a skewer through it for 1hour)
butter the hot jacket potato and scoop the insides (no skin) into a bowl. Next spread about 1 ladle of tomato stuff onto the base of the pizza, then spread the Jacket potato evenly on top of that, Add a half of a ladle of tomato on top of that and add the cheese and toppings. Bake it (this varies in length so just keep checking the pizza every 5 minutes); and when it is done you can either: Blend the pizza and put it into the jacket potato skin OR (recommended) eat the pizza with vegetables. NOM NOM NOM!

:star: SR20DETDOG's garlic burger

a piece of steak
two cloves of garlic
buger bun
soy sauce
lettuce
carrot
pepper


Method? Well I choped up the 2 (Yes two) cloves of garlic and put them in a bowl of soy sauce, which a then put the steak in to marinate for anything from 20-60min. Then I fried it in a pan and while I was frying it I decided to pour the soy sauce and garlic into the pan as well, just to see what would happen. Then I put the steak on the bun, drained the soy sauce away from the garlic and put the garlic on top of the steak. Then you can pretty much pile on whatever you want I put on lettuce, carrot and pepper. And thatsa me burger, it turned out really nice, even if I do say so myself.

:star:BabyDoll1970's Thai Chicken
PLEASE NOTE that a standard metric cup in Australia measures 250ml.


500grams chicken breast fillet
1 tablespoon olive oil
Half to 2 tablespoons red or yellow curry paste, depending how spicy you like it
1.5 cups coconut cream (light or regular, both work)
1 tablespoon peanut paste (or smooth peanut butter)
1 tablespoon Thai fish sauce
2 tablespoons brown sugar
1 bunch baby Bok Choy, washed, stems removed and roughly chopped
Half to 1 red capsicum, finely sliced


Cut chicken into strips. Heat oil in a wok or deep frying pan and fry chicken strips until juices evaporate. Add curry paste and stir through for 2 minutes. Add coconut cream, peanut paste, Thai fish sauce and brown sugar, stir through and simmer for approx 20 minutes, stirring occasionally. In the last 5 minutes of cooking, add baby Bok Choy and capsicum. Serve with rice and garnish with fresh basil leaves. Serves 4. There is never any of this left over! Word of warning, if you're doubling or tripling the quantities for a larger group, be aware that it cooks down to less than you expect, so perhaps make a little more.

:star:BabyDoll1970's Apple Crumble

PLEASE NOTE that a standard metric cup in Australia measures 250ml.


800 grams pie apples (from a tin)
1 cup plain flour
1.5 cups brown sugar
half a cup of butter, plus a bit extra
half a cup of dessicated coconut
half a cup of rolled oats
ground cinnamon


Preheat oven to 180 degrees celsius, 160 if it's fan forced. Place pie apples in a baking dish and warm in the oven. Place flour and sugar in a bowl and blend together well. Rub in the butter with your fingers until it's crumbly, then add coconut and oats plus a good dash of cinnamon and mix through. If the mixture looks a little dry, you can add another small blob or two of butter and mix through. If you prefer the topping to be crisp - more like a crust, use the extra butter. If you prefer it to be loose and crumbly, use just the half cup. Sprinkle mixture on top of the apples until they're all covered, dust with a bit more cinnamon if desired, and cook for approximately 30 minutes (or until golden brown on top). Serve with custard and/or vanilla ice cream. YUMMO!

:star:saulbecomespaul's Mexican Lasagna

ingredients:
lasagna noodles
las palmas enchilada sauce
ground beef
taco seasoning
refried beans
spanish rice
mozzerella cheese
cheddar cheese
sour cream
olives/tomatoes/hot sauce (optional)

put layer of cooked lasagna noodles in the bake pan. cover lightly with enchilada sauce. put in the taco seasoned ground beef. cover with another layer of lasagna. put enchilada sauce followed by the spanish rice topped with a layer of mozzerella chez. add more lasagna covered with enchilada sauce. now for the refried beans with a light layer of cheddar. now for the top layer of lasagna noodles. cover with enchilada sauce as well as a mixture of cheddar and mozzerella. bake at 400 till all the cheese is melted. everything is pretty much cooked so this is just to crispy up the lasagna and melt chez. after it cools a bit. top with a layer of sour cream and sprinkle with black olives and tomatoes. sour cream is like the 4 th cheese. use hot sauce per your taste. enjoy.

:star:kendan's Chocolate Beef Soup

Ingredients
1lb/500g boneless stewing beef, cut into 1 inch pieces
2 tbsp olive oil
1 onion, finely chopped
1 green bell pepper, finely chopped
1 garlic clove, finely chopped
1 carrot, finely chopped
5 cups of beef bouillon
? tsp ground coriander
? tsp ground cumin
? tsp chili powder (add more or less, depends on tastes)
? tsp dried oregano
1/8 tsp ground cinnamon
1 bay leaf
Grated zest of ? of an orange
14 oz./400g canned chopped tomatoes
3 tbsp raisins
? oz/15 g semi-sweet chocolate (or five dark Hershey kisses if you have them handy)
2/3 cup of red wine
Chopped fresh cilantro

Directions
Lightly brown the meat for a few minutes in the oil along with the onion, green pepper, carrot and garlic. Add broth, coriander, cumin, chili powder, oregano, cinnamon, bay leaf, orange zest, and canned tomatoes. Bring to a boil and then lower the heat, cover and simmer gently, stirring occasionally for about 1 hour or until meat is tender.
Stir in red wine, raisins and chocolate and continue simmering for about another half hour or so. Serve over rice (I love serving this with Basmati because of its lovely popcorn aroma), and garnish with chopped cilantro. Enjoy!! :o)

Conversion Chart:

http://i758.photobucket.com/albums/xx224/LBPC_Caption_contest/conversions1.jpg
http://i758.photobucket.com/albums/xx224/LBPC_Caption_contest/conversions2.jpg
http://i758.photobucket.com/albums/xx224/LBPC_Caption_contest/conversions3.jpg

Consumption at own risk ;-)
2009-09-25 18:17:00

Author:
Syroc
Posts: 3193


I've got a recipe for you guys! ^_^ I've been making this recipe for years! Hope you enjoy it!

xkappax's pumpkin pie

xkappax's pumpkin pie

2 egg yolks
2 egg whites
? cup sugar
1 tbsp butter
1tsp cinnamon
1 tbsp corn starch
? tsp vanilla
? tsp salt
1 cup warm milk
1 ? cup Libby?s pumpkin or Libby?s Easy Pumpkin Pie Mix
(depending on how cinnamony you like it)
pillsubry frozen pie crusts

Using two small bowls, separate the egg whites from the egg yolks. Set the egg whites aside. Take the egg yolks and beat them. Set those aside too. In another bowl, melt the butter in a microwave. Then, mix the sugar, cinnamon, salt, cornstarch, vanilla and egg yolks together. Set this mix aside. In yet another bowl, combine the pumpkin and the warm milk. Mix these two together well. Then add this wet mix to the dry mix. Fold in the egg whites. Pour all of this crap into a pie crust and bake at 425˚. When the pie has baked for 20 minutes, take it out of the oven and put tin foil around the crust to prevent it from burning, then place it back in the oven and bake it until it is done. ?Done? means that when you insert a knife into the center, no smushy pie gets stuck to it when you pull it out. Place it on a counter to cool, or if you have cats, on top of a fridge or high place where they can?t put their feet in it. After it has cooled to room temp, either eat it right away or put it in the fridge.
2009-09-25 18:36:00

Author:
xkappax
Posts: 2569


Nice.

I'm going to copy all recipes into the first post so it's easy to find them.
2009-09-25 18:44:00

Author:
Syroc
Posts: 3193


Yeah, that's a great idea! Actually, this whole thread is a great idea! My husband has a few recipes he's come up with at home. I'll transcribe some of those, too, and get them to you guys. We cook alot!2009-09-25 18:46:00

Author:
xkappax
Posts: 2569


I will keep my eye on this thread, maybe add something myself :O2009-09-25 18:54:00

Author:
Foofles
Posts: 2278


Hahaha, this thread is AWESOME!!

Might have to add something in there over time.
2009-09-25 19:26:00

Author:
Zwollie
Posts: 2173


Here is my contribution. Nothing fancy, just a good inexpensive tummy filler upper!

Icey's Corned Beef Alaska.

Ingredients

1 Large can (300 gm) Corned Beef
1 Tablespoon Tomato Ketchup
Three Quarters of a kilo freshly boiled potatoes
25gm butter or margarine
milk
25 gm Cheddar cheese finely grated

Method

1. Preheat oven to 200 deg C, gas mark 6
2. Stand corned beef on a heat-proof plate. Spread with ketchup.
3. Mash potatoes finely then cream with butter and a little milk.
4. Pile mash over corned beef to completely cover.
5. Sprinkle with cheese and bake just above centre of oven for 30 mins.
6. Serve straight away.

Delicious served with crisp salad and raw onion and cucumber.

Enjoy!
2009-09-26 10:40:00

Author:
IceMaiden
Posts: 1057


I wish I had something to add to this, but everything I can make has directions on the box. xD;;2009-09-26 14:34:00

Author:
dandygandy2704
Posts: 1002


For the three minute cake recipe, I'd recommend replacing it with this, more detailed version:

https://lbpcentral.lbp-hub.com/index.php?t=t=16065

Also, there are pictures there that you could add.
2009-09-27 13:32:00

Author:
dawesbr
Posts: 3280


For the three minute cake recipe, I'd recommend replacing it with this, more detailed version:

https://lbpcentral.lbp-hub.com/index.php?t=t=16065

Also, there are pictures there that you could add.
2009-09-27 13:33:00

Author:
dawesbr
Posts: 3280


Changed it. 2009-09-27 13:59:00

Author:
Syroc
Posts: 3193


OMG Syroc, yes! Yes! finally i have good recipes to add, tons of them! Also Mmmmm to all those recipes they will all be tried soon!2009-09-27 16:39:00

Author:
Frank-the-Bunny
Posts: 1246


Okay, here's a recipe for my favorite kind of nachos. The only place you can get them is at a bar in Allentown, but I figured out the recipe after eating there tons of times.

xkappax's favorite nachos

Here's what you'll need:
Casserole dish or baking dish, big enough to spread a small can of refried beans out on the bottom of it.
1 can of refried beans
Guacamole (you can either make your own, or buy the prepackaged stuff. you can probably find a recipe for this on allrecipes.com)
Sour Cream (as much as you like, pretty much)
1 small bottle of Taco Sauce. Choose whatever sort you like (Hot, Medium, Mild... doesn't matter)
1 small can of tomato paste (get the smallest one you possibly can)
1 package of shredded mexican style cheese mixture
jalapeno peppers (optional)
1 cup of scallions (optional)
1 bag of Doritos (whatever flavor you like, I find original works the best, though)

Okay, take the refried beans and spread them on the bottom of a baking dish
Next, take the small can of tomato paste and mix with the entire bottle of taco sauce. This works better if you have less tomato paste and more taco sauce. I'm not sure of exact amounts, though, so I apologize. Take this mixture and spread it on top of the refried beans. Next, take the cheese and dump the entire bag into the casserole dish on top of the beans and the sauce mixture. Place in the oven, baking at a low temperature until the cheese melts. (i want to say we baked it at like 375, but this can be adjusted) Take the casserole dish out after the cheese has melted and spread some guacamole and sour cream on the top of it. Sprinkle the scallions and jalapenos on the top, and it is ready to serve. I recommend serving this with Doritos, but you can obviously use any sort of tortilla chip you like.

Oh, and you can also add some cooked chicken to this if you want to. ^_^


I hope you guys enjoy this. I made these for my husband's college graduation party and they got devoured!
2009-09-27 17:05:00

Author:
xkappax
Posts: 2569


kappa i am in the process of making these and i'm really excited, they sound delicious i'll let you know how they turn out2009-09-27 19:02:00

Author:
Frank-the-Bunny
Posts: 1246


kappa i am in the process of making these and i'm really excited, they sound delicious i'll let you know how they turn out

yeah, let me know! You might have to mess with the amounts to get it just right. That's what I did.

kmills, you're from PA, too, aren't you? You should go get the actual nachos sometime. They're from a place called The Chicken Lounge down by Dorney Park in Allentown! ^_^ It's about an hour drive for me, so we make the drive when we want the real ones, but this recipe is a nice substitute.
2009-09-27 19:20:00

Author:
xkappax
Posts: 2569


yah, i'm like an hour or so from there, i'll have to take the trip with some friends, thanks, also, Loved the Nachos!! Seriously so good, i ate all them, very quickly. TRY THIS!2009-09-27 20:59:00

Author:
Frank-the-Bunny
Posts: 1246


ok i'm really excited on friday i'm making:


Strawberry Meringue Roulade:


Ingredients:
75 g Toasted Flaked Almonds(That's 2/3 Cup for Americans)
3 Egg Whies
350 g caster Sugar(12 oz.)
2 tbsp cornflour
4 tsp. lemon juice(Fresh squeezed or not)
284 ml whipping cream( About a cup)
225 g Strawberries(8 oz.)
Icing Suger to Dust Top

Method:

1.)
Preheat the oven to 200 C or 400 F, line a 18 x 38 cm(7 x 15in) swiss roll tin with baking paper, brush with melted butter and sprinkle with almonds

2.)
Whisk the egg whites until stiff, then whisk in the sugar a little at a time until thick and glossy. Finally whisk in the cornflour and lemon juice.

3.)
Spread the meringue mixture over the almonds and cook at the top of the oven for 20 minutes until crisp and lightly golden. Cover the surface with baking paper and a damp cloth and leave to go cold.

4.)
Remove the meringue from the tin, loosen the paper at the sides and trim the edges. Spread with cream and top with strawberries.

5.)
Starting at a short side and using the paper as an aid, roll up the meringue to encase the strawberries and cream. Dust with a little Icing and sugar.

6.)
ENJOY!!


P.S. Other fruits can be substituted to your liking.
2009-09-30 22:19:00

Author:
Frank-the-Bunny
Posts: 1246


That's reads tasty.

Also great that you used metric and imperial measures, should make it easier for Americans/Europeans (and Indians, Australian etc.)
2009-09-30 22:31:00

Author:
Syroc
Posts: 3193


I took a catering GCSE...I failed...
However I think I may start cooking again
A group of people brought together by a creative game now sharing recipes, its cute.
I'll ask the girlfriend if she has any to seeing as she wants to open up a bakery.
2009-09-30 22:33:00

Author:
adlingtont
Posts: 321


Ungreth's Magic Mushroom Goulash

2 lb. diced beef
250g shallots
500g magic mushrooms (welsh liberty caps)
4 chopped potatoes
1 tin of chopped plum tomatoes
1 ground clove of garlic
2 tablespoons of Hungarian sweet paprika
2 tablespoons cooking oil
2 tablespoons flour
1 can of beef broth
2 bay leaves
1 teaspoon of black pepper corns
A pinch of salt
A splash of red wine, according to taste

Heat cooking oil in a deep frying pan. Add beef and shallots, stirring on a moderate heat until brown. Stir in the flour and salt, then add the chopped tomatoes, beef broth, garlic, bayleaves, peppercorns and paprika. Leave to simmer on low heat for an hour. Transfer to a casserole dish, then add the magic mushrooms, chopped potatoes and a splash of red wine. Cook at around 160 degrees for 2-3 hours until tender.

Serve hot with garlic bread and sour cream.
2009-10-01 20:36:00

Author:
Ungreth
Posts: 2130


I've met lots of nice people on this site and in LBP who love food, love to eat, or both! I'd like us all to share our favorite recipes. They could be family favorites or regional favorites. This should be fun since we have people here from all over the world. Keep in mind that measurements may be different, so I included a conversion chart to help make things easier.

Conversion Chart:

http://i758.photobucket.com/albums/xx224/LBPC_Caption_contest/conversions1.jpg
http://i758.photobucket.com/albums/xx224/LBPC_Caption_contest/conversions2.jpg
http://i758.photobucket.com/albums/xx224/LBPC_Caption_contest/conversions3.jpg

Here's my recipe:

Shrimp Scampi Linguine

Ingredients:
Salt (I like Kosher salt)
3/4 pound linguine
3 tablespoons butter
2 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons minced garlic (about 4 cloves)
1 pound large shrimp, peeled and deveined
1/4 teaspoon ground black pepper
1/3 cup chopped fresh parsley
zest from 1/2 a lemon
1/4 cup freshly squeezed lemon juice
1/8 teaspoon hot red pepper flakes (I like a bit more but start with this)

In a large pot of boiling water, drizzle in some oil and add a tablespoon of salt along with the linguine. Cook according to the directions on the box...usually 7 to 10 minutes.
While the linguine is cooking melt the butter and olive oil in a large heavy bottom skillet over medium heat. Add the garlic and saute for 1 minute. Do not overcook the garlic because it burns easily. Add the shrimp, 1 1/2 teaspoons of salt, the pepper, and saute until the shrimp have just turned pink (about 5 minutes) stirring often. Remove from the heat and add the parsley, lemon zest, lemon juice, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Add the shrimp and sauce to the linguine, toss well and serve. Great with garlic bread!
2010-03-24 02:06:00

Author:
TheCountessZ
Posts: 537


I thought you meant cooks as in pshycos. Heh...

Good luck with this though, we had one like this, but it didn't get far.
2010-03-24 02:14:00

Author:
CyberSora
Posts: 5551


Oh wow Countess, this recipe looks amazing - it's just the kind of thing I love. Adi always laughs at me when we go out for dinner because I always pick some variety of seafood linguini. I will def give this a go, although shrimp aren't so easy to come by here; I wonder if king prawns would do? I'll go pretty easy on the chilli flakes because I'm weak when it comes to spice! Thanks also for the conversion chart.

I'll get thinking about a recipe to post myself...

EDIT: btw how many does this recipe serve?
2010-03-24 07:54:00

Author:
Clarie
Posts: 13


Time to revive the recipe thread (https://lbpcentral.lbp-hub.com/index.php?t=16961-LittleBigRecipe-Book&p=297347), me thinks.2010-03-24 08:38:00

Author:
Syroc
Posts: 3193


That Shrimp Scampi sounds positively delish! I printed it out and will try my hand at it sometime very soon. Thanks so much CountessZ! Great idea about the conversion charts too, btw.
2010-03-24 12:34:00

Author:
Kendan
Posts: 56


That Shrimp Scampi sounds positively delish! I printed it out and will try my hand at it sometime very soon. Thanks so much CountessZ! Great idea about the conversion charts too, btw.


I can attest that this is one amazing feast... There are restaurants around that can't even touch how good this is. I have to think that theCountessZ being one amazing cook helps!! Though as much as I love this recipe, I think my favorite one of her's is still her take on Chicken Parmesan. OMG... just thinking about it makes me dizzy and a bit hungry!!

FEEEEEED MEEEEEEE!!!! lol
2010-03-24 14:29:00

Author:
jwwphotos
Posts: 11383


I've got a recipe for Chocolate Cornflake Cakes, but don't know whether to post it here or in the LittleBigRecipe Book thread. Someone please let me know where I should put it.2010-03-24 16:22:00

Author:
mrsvista
Posts: 755


Sorta bump... but a new thread was started in the same vein... so MERGE!

2010-03-24 17:34:00

Author:
comphermc
Posts: 5338


I always cook lol, everything my mom does i actually do better , im the one that cooks and does most of her stuff here lolz.2010-03-24 17:59:00

Author:
Bloo_boy
Posts: 1019


Chocolate Cornflake Cakes


3oz 84gms Cornflakes
1.5oz 42gms Galaxy chocolate powder/cocoa
2oz 56gms Castor Sugar
4oz 112gms Golden Syrup
2oz 56gms Butter


Melt the butter and golden syrup in a pan, over a low heat. Don't allow the mixture to boil.
Mix in the Galaxy powder/cocoa, take the pan off the heat and then mix in the sugar.
Pour the mixture over the cornflakes and mix well until they are all coated.
Spoon the mixture into cake cases and refrigerate until set.
This should make about 14 cakes, double all amounts to make more.
2010-03-24 19:52:00

Author:
mrsvista
Posts: 755


Flamingemu's jacket potato pizza.
Ingredients: a tin/jar of tomato pizza spread
a large/small pizza base
a teaspoon of butter (or about 10-25 grams)
a potato
one packaged mozzarella cheese oval-thing
toppings (suggestions include sweetcorn and Baco's (little bits of vegetarian bacon)

Method

put your pizza base on to a NON STICK pan/ tray for baking. Meanwhile make a jacket potato (NOT in the microwave, in the oven with a skewer through it for 1hour)
butter the hot jacket potato and scoop the insides (no skin) into a bowl. Next spread about 1 ladle of tomato stuff onto the base of the pizza, then spread the Jacket potato evenly on top of that, Add a half of a ladle of tomato on top of that and add the cheese and toppings. Bake it (this varies in length so just keep checking the pizza every 5 minutes); and when it is done you can either: Blend the pizza and put it into the jacket potato skin OR (recommended) eat the pizza with vegetables. NOM NOM NOM!
2010-03-24 20:11:00

Author:
flamingemu
Posts: 1872


Thanks.

First post updated.
2010-03-24 20:20:00

Author:
Syroc
Posts: 3193


Sorta bump... but a new thread was started in the same vein... so MERGE!



:O That really confused me, mainly because of this


I've got a recipe for Chocolate Cornflake Cakes, but don't know whether to post it here or in the LittleBigRecipe Book thread. Someone please let me know where I should put it.

And I was thinking, but this is the LittleBigRecipe Book.

Maybe your post should go first or something saying this thread was merged...

EDIT: Um... why does the Calling all cooks thread and LittleBigrecipe thread link to the same thread?
2010-03-24 20:30:00

Author:
Doopz
Posts: 5592


:O That really confused me, mainly because of this


And I was thinking, but this is the LittleBigRecipe Book.

Maybe your post should go first or something saying this thread was merged...

..but you're always confused! Isn't that why you are waving?

Easy peasy.. there was a new thread called Calling all Cooks without knowledge of this thread. Several posted on that one including mrsV who wondered what was the right one to post on and at that very moment, some electronically-wizbang event happened and the threads were magically merged by the wise and friendly compher.

Better? At least I understand it and I'm not a cook!
2010-03-24 20:35:00

Author:
jwwphotos
Posts: 11383


..but you're always confused!

What now?

Seriously this thread or 2 threads since there's 2 on general chat that both lead to the same place confuses me.
2010-03-24 20:38:00

Author:
Doopz
Posts: 5592


Not much of a cook really, my skills are limited mostly to premix pancakes and scrambled eggs.
I did make a really nice burger once though.
I made the recipe up as I went along so I don't know any quantities but it had:
a piece of steak
two cloves of garlic
buger bun
soy sauce
lettuce
carrot
pepper

Method? Well I choped up the 2 (Yes two) cloves of garlic and put them in a bowl of soy sauce, which a then put the steak in to marinate for anything from 20-60min. Then I fried it in a pan and while I was frying it I decided to pour the soy sauce and garlic into the pan as well, just to see what would happen. Then I put the steak on the bun, drained the soy sauce away from the garlic and put the garlic on top of the steak. Then you can pretty much pile on whatever you want I put on lettuce, carrot and pepper. And thatsa me burger, it turned out really nice, even if I do say so myself.
2010-03-25 08:05:00

Author:
SR20DETDOG
Posts: 2431


Nice one, SR20DETDOG. And if anyone wants to add a "traditional" Aussie flavour to their burgers, add a fried egg and a slice of tinned beetroot.

Here are a couple of favourites from the BabyDoll1970 household - fool proof!
PLEASE NOTE that a standard metric cup in Australia measures 250ml.

THAI CHICKEN

500grams chicken breast fillet
1 tablespoon olive oil
Half to 2 tablespoons red or yellow curry paste, depending how spicy you like it
1.5 cups coconut cream (light or regular, both work)
1 tablespoon peanut paste (or smooth peanut butter)
1 tablespoon Thai fish sauce
2 tablespoons brown sugar
1 bunch baby Bok Choy, washed, stems removed and roughly chopped
Half to 1 red capsicum, finely sliced

Cut chicken into strips. Heat oil in a wok or deep frying pan and fry chicken strips until juices evaporate. Add curry paste and stir through for 2 minutes. Add coconut cream, peanut paste, Thai fish sauce and brown sugar, stir through and simmer for approx 20 minutes, stirring occasionally. In the last 5 minutes of cooking, add baby Bok Choy and capsicum. Serve with rice and garnish with fresh basil leaves. Serves 4. There is never any of this left over! Word of warning, if you're doubling or tripling the quantities for a larger group, be aware that it cooks down to less than you expect, so perhaps make a little more.

APPLE CRUMBLE a la BD

800 grams pie apples (from a tin)
1 cup plain flour
1.5 cups brown sugar
half a cup of butter, plus a bit extra
half a cup of dessicated coconut
Quarter to half a cup of rolled oats
ground cinnamon

Preheat oven to 180 degrees celsius, 160 if it's fan forced. Place pie apples in a baking dish and warm in the oven. Place flour and sugar in a bowl and blend together well. Rub in the butter with your fingers until it's crumbly, then add coconut and oats plus a good dash of cinnamon and mix through. If the mixture looks a little dry, you can add another small blob or two of butter and mix through. If you prefer the topping to be crisp - more like a crust, use the extra butter. If you prefer it to be loose and crumbly, use just the half cup. Sprinkle mixture on top of the apples until they're all covered, dust with a bit more cinnamon if desired, and cook for approximately 30 minutes (or until golden brown on top). Serve with custard and/or vanilla ice cream. YUMMO!
2010-03-25 11:03:00

Author:
BabyDoll1970
Posts: 1567


Thanks! First post updated.2010-03-25 12:47:00

Author:
Syroc
Posts: 3193


this is a recipe i invented my wife thought was gonna be horrible but it turned out pretty good!

ingredients:
lasagna noodles
las palmas enchilada sauce
ground beef
taco seasoning
refried beans
spanish rice
mozzerella cheese
cheddar cheese
sour cream
olives/tomatoes/hot sauce (optional)

put layer of cooked lasagna noodles in the bake pan. cover lightly with enchilada sauce. put in the taco seasoned ground beef. cover with another layer of lasagna. put enchilada sauce followed by the spanish rice topped with a layer of mozzerella chez. add more lasagna covered with enchilada sauce. now for the refried beans with a light layer of cheddar. now for the top layer of lasagna noodles. cover with enchilada sauce as well as a mixture of cheddar and mozzerella. bake at 400 till all the cheese is melted. everything is pretty much cooked so this is just to crispy up the lasagna and melt chez. after it cools a bit. top with a layer of sour cream and sprinkle with black olives and tomatoes. sour cream is like the 4 th cheese. use hot sauce per your taste. enjoy.
2010-03-25 14:40:00

Author:
saulbecomespaul
Posts: 52


Wow, those chocolatey cornflakes sound to die-for! And I'm so glad you finally posted the recipe to your Thai chicken BD!! Yay!
That Mexican lasagna sounds so bizarre, you know it's gotta be good! Gosh, all these awesome recipes are going to have me in cooking shangri-la for weeks to come! I'm copying and pasting them all into a word processing program to file away in my recipe folder! Sweet!

:star::star::star::star::star:
I promise I will return the favor and contribute soon. I just have to decide which recipe to post. Hmmm ... *scratches head*
2010-03-26 01:20:00

Author:
Kendan
Posts: 56


Ingredients:

Bread

Put the bread in the toaster for a few minutes then eat.
2010-03-26 22:43:00

Author:
Doopz
Posts: 5592


Ingredients:

Bread
Butter/margarine

Put the bread in the toaster for a few minutes then put some butter on it.

Wouldn't that be buttered toast, not just toast. I'll fix it for you.

Toast!

Ingredients:

Bread

Put the bread in the toaster for a few minutes then eat.

EDIT: Can we add drink recipies as well or would a LittleBigRicipe Book: Drinkks be better 'cause I got some gooduns.

EDIT2: hey you can't do that! You can't just change your post to what I fixed it to, now it looks like I'm the stupid one, well it would have but I have proof right there ^^ and all people have to do to see that I'm telling the truth is look at the time I posted this and the time you edited yours HA! Not getting out of it that easy.
2010-03-27 00:16:00

Author:
SR20DETDOG
Posts: 2431


Bread!

Ingredients:

Bread
2010-03-29 18:54:00

Author:
flamingemu
Posts: 1872


Bread!

Ingredients:

Bread

Oh Yay time to get too literal and ruin another person's post again. Bread is actually made up of many ingredients. So...

Bread!

Ingredients:
Flour
Water
Yeast
Salt
2010-03-30 06:56:00

Author:
SR20DETDOG
Posts: 2431


Okay, as promised, here is one of my absolute fave recipes. It's a recipe for beef soup, but not just any beef soup. This one has chocolate in it. Yep, you heard me right! Chocolate! And it's super duper yummy - trust me. This is one of my recipes that I get a lot of requests for - so don't get scared away by the exotic ingredients. :0)

Chocolate Beef Soup

Ingredients
1lb/500g boneless stewing beef, cut into 1 inch pieces
2 tbsp olive oil
1 onion, finely chopped
1 green bell pepper, finely chopped
1 garlic clove, finely chopped
1 carrot, finely chopped
5 cups of beef bouillon
? tsp ground coriander
? tsp ground cumin
? tsp chili powder (add more or less, depends on tastes)
? tsp dried oregano
1/8 tsp ground cinnamon
1 bay leaf
Grated zest of ? of an orange
14 oz./400g canned chopped tomatoes
3 tbsp raisins
? oz/15 g semi-sweet chocolate (or five dark Hershey kisses if you have them handy)
2/3 cup of red wine
Chopped fresh cilantro

Directions
Lightly brown the meat for a few minutes in the oil along with the onion, green pepper, carrot and garlic. Add broth, coriander, cumin, chili powder, oregano, cinnamon, bay leaf, orange zest, and canned tomatoes. Bring to a boil and then lower the heat, cover and simmer gently, stirring occasionally for about 1 hour or until meat is tender.
Stir in red wine, raisins and chocolate and continue simmering for about another half hour or so. Serve over rice (I love serving this with Basmati because of its lovely popcorn aroma), and garnish with chopped cilantro. Enjoy!! :o)
2010-04-03 22:13:00

Author:
Kendan
Posts: 56


Wow, Kendan. This has some of my favorite ingredients...coriander, cumin, oregano, orange zest, red wine, and cilantro. I can taste it already! This is a must try! 2010-04-04 03:12:00

Author:
TheCountessZ
Posts: 537


Thanks! Updated the first post.2010-04-04 09:50:00

Author:
Syroc
Posts: 3193


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