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Pumpkin soup

4:58 PM |

                               Pumpkin soup


Ingredients (serves 6)

  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 1 garlic clove, crushed
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp freshly grated nutmeg
  • 1kg peeled pumpkin, diced
  • 1 large potato, peeled, diced
  • 1L chicken or vegetable stock
  • 1/2 cup (125ml) thin cream
  1. Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
  2. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired

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Cheat's sausage pasta bake

4:56 PM |

                                Cheat's sausage pasta bake


Ingredients (serves 4)

  • 8 (375g) lean Italian sausages
  • 3 green onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 red capsicum, finely chopped
  • 2 x 400g cans diced tomatoes
  • 1/4 cup shredded fresh basil leaves
  • 625g packet fresh spinach and ricotta agnolotti pasta
  • 1 cup reduced-fat grated pizza cheese
  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain.
  2. Meanwhile, cook sausages in a large, deep frying pan over medium-high heat for 10 minutes or until browned. Transfer to a plate. Thinly slice.
  3. Add onion, garlic and capsicum to pan. Cook for 2 minutes or until onions are softened. Add tomato. Season with pepper. Cook, stirring, for 1 minute or until mixture starts to boil. Remove from heat. Stir in basil. Preheat grill on medium-high.
  4. Place sausage, onion mixture and pasta in a 6cm-deep, 8 cup-capacity ovenproof dish. Toss to combine. Sprinkle with cheese. Grill for 5 minutes or until cheese is melted and golden. Stand for 5 minutes. Serve.

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Lamb shanks with tomato, white beans and thyme

4:55 PM |

                            Lamb shanks with tomato, white beans and thyme


Ingredients (serves 4)

  • 4 large French-trimmed lamb shanks
  • 1/4 cup plain flour
  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 x 400g cans Italian diced tomatoes
  • 1 lemon, finely grated rind and 1/4 cup lemon juice
  • 1/2 cup white wine
  • 6 sprigs fresh thyme
  • 400g can cannellini beans, drained and rinsed
  • 400g sugar snap peas, to serve
  1. Preheat the oven to 200°C. Lightly coat the lamb shanks with flour. Heat the oil in a large heavy-based casserole dish over a medium high heat. Add 2 shanks at a time and cook for 4-5 minutes until well browned on all sides. Transfer to a plate. Cook the remaining shanks and transfer to plate. Reduce heat to medium.
  2. Add the onion to the pan and cook for 3-4 minutes or until soft. Stir in the garlic and cook for a further minute. Add the tomatoes, lemon rind, lemon juice and white wine to the pan. Stir until well combined. Return the shanks to the pan and bring to the boil. Add the thyme sprigs. Cover with a tight-fitting lid and place in oven. Bake for 1 hour.
  3. Remove the casserole from the oven. Add the beans and stir until well combined. Cover and return to the oven for a further 30 minutes or until the meat is very tender.
  4. Meanwhile, bring a saucepan of water to the boil. Add the sugar snap peas and cook for 1-2 minutes or until bright green in colour and just tender. Drain.
  5. Season the shanks with salt and pepper, and serve with the sugar snap peas.

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Cauliflower & bacon macaroni cheese

4:52 PM |

                      Cauliflower & bacon macaroni cheese



Ingredients (serves 4)

  • 290g (2 cups) dried curly pasta
  • 1/2 (about 400g) cauliflower, cut into small florets
  • 2 tbs butter
  • 250g rindless bacon rashers, finely chopped
  • 1/2 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 x 250g pkt cream cheese
  • 625ml (2 1/2 cups) milk
  • 1 tbs Dijon mustard
  • 150g vintage cheddar, coarsely grated
  • 2 tbs chopped fresh continental parsley
  1. Cook the pasta in a large saucepan of salted boiling water for 8 minutes. Add the cauliflower. Cook for 4 minutes or until pasta is al dente and cauliflower is tender. Drain and return to the pan.
  2. Meanwhile, melt the butter in a saucepan over medium-high heat. Add bacon, onion and garlic and cook, stirring, for 2-3 minutes or until the onion softens. Whisk in cream cheese, milk and mustard. Season with salt and pepper. 3Preheat grill on high. Combine 40g (1/2 cup) cheddar and half the parsley in a bowl. Add bacon mixture, remaining cheddar and remaining parsley to the pasta mixture. Stir to combine. Transfer to a 2.5L (10-cup) capacity baking dish. Top with parsley mixture. Cook under grill for 5 minutes or until cheddar melts. Serve

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Beef stroganoff

4:50 PM |

                                      Beef stroganoff


Ingredients (serves 6)

  • 2 tablespoons plain flour
  • 700g beef rump steak, trimmed, thinly sliced
  • 40g butter, chopped
  • 1 1/2 tablespoons olive oil
  • 1 large brown onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon sweet paprika
  • 400g button mushrooms, sliced
  • 1/2 cup dry white wine
  • 3/4 cup beef stock
  • 2 tablespoons tomato paste
  • 3 teaspoons dijon mustard
  • 1/4 cup creme fraiche (see note)
  • cooked fettuccine pasta and chopped fresh flat-leaf parsley, to serve
  1. Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat.
  2. Place half the butter and 2 teaspoons oil in a large frying pan. Cook over high heat until bubbling. Add half the beef. Cook, stirring, for 3 to 5 minutes or until browned. Transfer to a plate. Repeat with remaining butter, 2 teaspoons oil and beef.
  3. Reduce heat to medium. Heat remaining oil in pan. Add onion and mushroom. Cook, stirring, for 5 minutes or until soft. Add garlic and paprika. Cook, stirring, for 1 minute. Add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce has thickened slightly.
  4. Stir in creme fraiche. Serve stroganoff with pasta and parsley.

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Chicken,Vegetable and Barley Soup

10:00 AM |


                                        Chicken Vegetable Barley Soup Recipe

Ingredients

  • 1 cup slivered almonds
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 4 cups sliced fresh mushrooms
  • 4 cloves garlic, minced
  • 1 cup chopped carrots
  • 5 cups diced red potatoes
  • 3 cups chopped cooked chicken
  • 2 1/2 quarts chicken broth
  • 1 cup quick-cooking barley
  • 2 tablespoons butter
  • 1/2 cup chopped fresh parsley
  • salt and black pepper to taste

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
  2. Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
  3. Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
  4. Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

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Chicken Pie in Pot

9:57 AM |


                                       Chicken Pot Pie IX Recipe

Ingredients

  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  •  
  • 2 (9 inch) unbaked pie crusts

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.



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Choclate Chip Cookie Ice Cream Cake

9:55 AM |


                                      Chocolate Chip Cookie Ice Cream Cake Recipe

Ingredients

  • 1 (18 ounce) package small chocolate chip cookies
  • 1/4 cup margarine, melted
  • 1 cup hot fudge topping
  • 2 quarts vanilla ice cream
  • 1 cup whipped cream
  • 12 cherries

Directions

  1. Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
  2. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
  3. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

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Cake and Ice Cream Cake (YUMMY)

9:54 AM |


                                        Cake and Ice Cream Cake Recipe

Ingredients

  • 1 (10 inch) angel food cake
  • 1/2 gallon strawberry ice cream

Directions

  1. Take ice cream out of freezer to soften. It should be easy to spread and not melted.
  2. Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.
  3. Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.

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Whisky Marinated Steak

9:52 AM |

                                         Whiskey-Marinated Steak Recipe


Ingredients

  • 2/3 cup water
  • 1/2 cup whiskey
  • 1/2 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/2 cup diced onion
  • 1/3 cup teriyaki sauce
  • 1/3 cup soy sauce
  • 1/4 cup liquid smoke
  • 1 teaspoon minced garlic
  • 4 (8 ounce) rib-eye steaks

Directions

  1. Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.
  2. Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.
  3. Preheat an outdoor grill for high heat, and lightly oil grate.
  4. Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.

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Beef Steak (YEAH)

9:50 AM |


                                          Men Love This Steak Recipe


Ingredients

  • 2 (8 ounce) beef rib-eye steaks, cut 3/4 inch thick
  • 1 teaspoon steak seasoning
  • 3 thick slices bacon
  • 2 teaspoons butter
  • 1/4 teaspoon Worcestershire sauce
  • 3/4 teaspoon Dijon mustard
  • 1/2 cup thinly sliced red bell pepper
  • 8 ounces small mushrooms, quartered
  • 2 tablespoons crumbled blue cheese

Directions

  1. Prepare an outdoor grill using charcoal briquettes stacked 2 to 3 deep. Season the steaks on both sides with steak seasoning.
  2. While the charcoal heats up, fry the bacon in a skillet over medium-high heat until crisp. Remove from the skillet and drain on paper towels. Leave grease in the pan.
  3. When the charcoal is covered with gray ashes, put the steaks on the grill. Cook for 12 minutes, turning once, or to your desired degree of doneness.
  4. While the steaks are cooking, stir the butter, Worcestershire sauce and mustard into the bacon grease. Cook and stir over medium-high heat until butter has melted. Add the red bell pepper and mushrooms; cook and stir until tender.
  5. To serve, place steaks onto plates. Top with bacon, then blue cheese and then the vegetables. Serve immediately.

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