Tried and true favourite recipes

[Deleted member]

My brother in law just gave me a dozen duck eggs, he has ducks at home.

Idiot question, they taste same as chicken eggs?

Edit: just boiled some for Hubbys lunch tomorrow, n difference.

They are really good in cakes.

 

[Glider_]

My brother in law just gave me a dozen duck eggs, he has ducks at home.

Idiot question, they taste same as chicken eggs?

They seem to have bigger, richer yolks. Fry 'em up with some crispy maple-smoked bacon on fresh buttered bakery bread and you have the best runny-yolked bacon and egg sangas the world has ever seen.

 

[Denali]

They seem to have bigger, richer yolks. Fry 'em up with some crispy maple-smoked bacon on fresh buttered bakery bread and you have the best runny-yolked bacon and egg sangas the world has ever seen.

They seemed harder to take the shell off but otherwise, both the cake and the above idea sound outstanding!

Slow cooker dinner last night with steamed rice was a big success - I really want to try a chicken spinach lasagna so maybe this weekend.

Hubby is getting spoilt with the slow cooker dinners - we're back on simple broth and dumplings tonight and hes not happy.

 

[Denali]

Was expecting an antarctic vortex to hit so made a chunky pea and ham soup in the slow cooker. First time I cooked with a ham hock, easy and very nice with crusty bread.

I can't stand celery so excluded that and added carrots.

Slow-cooker pea and ham soup

 

[Denali]

2nd attempt at fried chicken and today was chicken tenders, not on the bone, and i used internets KFC version: https://www.tablespoon.com/recipes/...-chicken/97c93d14-9d8c-4bc7-96dc-1e0b37e4fcaa

I put my chicken in buttermilk overnight and added a couple of tablespoons of tabasco to the mix - which gave it a little bit of a kick but not too much, as we dont like spicey.

It was very nice, seconds were enjoyed.

 

[Denali]

Finally got a beef brisket cut, was so excited.

So this morning, I got my slab of beef, seasoned it, put seared both sides for a few mins each, made the marinade, prepared the dish, put it in the slow cooker, press ON.... and nothing.

Unplugged, plugged, on, on, on again... dead slow cooker.

Made a few phone calls, sent hubby to Victorias Basement and instead of a 10hr cook, its now a 7hr cook so fingers crossed.

Slow-cooked beef brisket with sweet barbecue sauce

edit: was a success and very tender and yummy.

 

[JessicaTam]

Finally got a beef brisket cut, was so excited.

So this morning, I got my slab of beef, seasoned it, put seared both sides for a few mins each, made the marinade, prepared the dish, put it in the slow cooker, press ON.... and nothing.

Unplugged, plugged, on, on, on again... dead slow cooker.

Made a few phone calls, sent hubby to Victorias Basement and instead of a 10hr cook, its now a 7hr cook so fingers crossed.

Slow-cooked beef brisket with sweet barbecue sauce

edit: was a success and very tender and yummy.

The Wolowitzes would be proud of your perseverance.

 

[TomVexille]

One for the slow cooker aficionados, Chicken Enchilada Soup



I mostly follow this recipe although I double it, add one can of black beans instead of a second can of corn, it really only needs about half the recommended amount of chili powder and top with corn chips. Perfect on a cold winter night. Super simple and quick to prep.

 

[AisleSeat]

Wasn't sure if this was just food only thread. Didn't see a coughtail thread so I figured i'd post in here. In honour of World Tequila Day, here's my margarita recipe. Not much finesse, but it's strong and tastes great:

45ml tequila reposado (el Jimador/Espolon)
30ml Cointreau
1 heaped tsp agave syrup
Half a good-sized lime
Ice cubes
Crushed ice/mini ice cubes

Add tequila, Cointreau, agave syrup and lime juice to an old fashioned or rocks glass. Stir well
Add 3-4 ice cubes and top with a small handful of crushed ice or mini ice cubes.

Salting the rim is for tourists.

 

[VPS]

Wasn't sure if this was just food only thread. Didn't see a coughtail thread so I figured i'd post in here. In honour of World Tequila Day, here's my margarita recipe. Not much finesse, but it's strong and tastes great:

45ml tequila reposado (el Jimador/Espolon)
30ml Cointreau
1 heaped tsp agave syrup
Half a good-sized lime
Ice cubes
Crushed ice/mini ice cubes

Add tequila, Cointreau, agave syrup and lime juice to an old fashioned or rocks glass. Stir well
Add 3-4 ice cubes and top with a small handful of crushed ice or mini ice cubes.

Salting the rim is for tourists.

coughtails are most welcome - don't hold back

 

[Milboo]

My favourite recipe involves blending the tequila, frozen raspberries and lime juice.

I recall a dinner party where we started with these and never made it to even first course...

 

[ALH]

Started with 16 kilos of strawberries. Used 50% crème anglaise and 50% crushed strawberries to make ice cream. Used the egg whites (at room temperature) for the best Pav ever. I also make massive peaks and troughs on the top of the Pav so the textures and colours are amazing. Then finally...my version of the FLounge PAV

 

[VPS]

Started with 16 kilos of strawberries. Used 50% crème anglaise and 50% crushed strawberries to make ice cream. Used the egg whites (at room temperature) for the best Pav ever. I also make massive peaks and troughs on the top of the Pav so the textures and colours are amazing. Then finally...my version of the FLounge PAV

That's a lot of strawberries - I'm seriously impressed

 

[ALH]

That's a lot of strawberries - I'm seriously impressed

There's also a lot of Strawberries in the freezer and I made about 10 jars of strawberry jam. Also made some strawberry jelly for granddaughter

 

[Steady]

I cooked some beef cheeks on the weekend - I didn't follow a recipe, just looked at a few to see what people did and then went for it.
I was very happy with the result, so on prompting from another thread I have written it down as well as I can remember so I can repeat it in the future - I didn't measure anything at the time.

1 to 2 beef cheeks per person - depending on size
1 tablespoon oil
2 cups chopped celery
1 parsnip, chopped
2 carrots chopped
2 onions chopped
2 tablespoons minced garlic
500ml chicken stock
3 bay leaves
1 teaspoon whole peppercorns
2 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon coughin powder
1 teaspoon dried thyme
Dash of Worcestershire sauce
Dash of BBQ sauce
Salt to taste
1/4 teaspoon corn flower

Add oil to a pressure cooker over a high heat, brown cheeks and set aside, add garlic to pot and briefly fry, deglaze with stock, add chopped veggies, tomato paste and spice, stir, then return cheeks to pot, bring to boil before sealing lid. Bring up to pressure (setting 2) then turn back the heat to just maintain pressure and cook for for two hours. After 2 hours, remove from heat and allow to cool and drop pressure naturally. When pressure has dissipated, remove lid and ladle out 300 - 350ml of liquid. (Discard the remaining liquid and veggies - chooks or compost etc) Strain into small saucepan and remove any floating oil / fat with spoon and kitchen paper, add a dash of Worcestershire and BBQ sauces to taste, reduce by about half (until thick and glossy), add salt to taste. I added a tiny bit of corn flower mixed with water at the end - I used about 1/2 a teaspoon of the water flour slurry.

Serve on a mash, (or polenta) with steamed greens

I went with 60/40 mashed sweed/potato, and steamed broccolini, red cabbage, carrot, Brussel sprouts and corn.

You could use a slow cooker for ~ 8 hours instead of a pressure cooker. If going with a slow cooker I would roll the meat in flour before browning - I have given this up as it always catches and burns on the bottom in my pressure cooker.

 

[Denali]

My local finally has beef brisket cut so we've been enjoying that lately - gotta buy some more this week. Ive been experimenting with marinades to go with it in the slow cooker.

 

[Steady]

My local finally has beef brisket cut so we've been enjoying that lately - gotta buy some more this week. Ive been experimenting with marinades to go with it in the slow cooker.

I cooked brisket for the first time about a month ago in the oven - dinner was 2 1/2 hours late due to me underestimating the cooking time, but it was well worth the effort / wait.

 

[Denali]

I cooked brisket for the first time about a month ago in the oven - dinner was 2 1/2 hours late due to me underestimating the cooking time, but it was well worth the effort / wait.

Ive been using the slow cooker so set it for about 8-10hrs and go to work while hubby is home. When I get home, add some mash and veggies and easy dinner, min effort.

Ive also learned that their is a particular way (or grain to follow) to slice brisket - well worth paying attention.

 

[mmchow]

After seeing blackcat's blueberry waffle, the heart is screaming for waffle. A simple overnight waffle mix. A hit in the household this morning.

Reminiscing the waffle in St Regis Monarch Dana Point in LA - one of the best I had.

 

[Denali]

Ive been making a beef brisket at least once per week for a while now so think I should change it up to some pork... what a shame my husband says he doesnt like pork, more for me!

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