Recipe of the Day
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Know a good recipe that looks and sounds good? Share them here. Photos + recipe.
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Corned Beef slow cooker recipe is a great thing to make in celebration of St. Patrick's Day. Just put this in the crockpot before you leave tomorrow morning, and come home to a festive St. Patrick's Day meal. Enjoy this Corned Beef Slow Cooker recipe from About.com. It goes wonderfully with this Irish Soda Bread Recipe
Ingredients:
6 carrots. cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage
Preparation:In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours.
Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings
- icu0
Heres one I made up recently, it's easy and YUM!
Smoked Salmon Dip
125g Cream Cheese
100 - 200g Smoked Salmon (depending on how salty you like it)
1 heaped tblsp Egg mayonnaise or thick yogurt or sour cream
1 Small Spanish onion or green onion (finely chopped)
Tblsp Fresh lime juice
1 heaped tsp Dijon Mustard
Fresh chives or capers to garnish
Black or white ground pepper (optional)Blend all quickly so dip is light and fluffy but still has a bit of texture and refrigerate until required.
Garnish before use.
- ephix0
i want this cook book.
- elahon0
This is actually delicious, I've made it a few times and my family loves it:
BUFFALO CHICKEN CHILI MAC
Ingredients
2 tablespoons extra-virgin olive oil (EVOO)
2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, finely chopped or grated
1 tablespoon smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can crushed tomatoes
1 pound whole wheat elbow macaroni
1/2 cup pepper jack cheese
1/2 cup crumbled blue cheese
2 scallions, root ends removed and thinly slicedPreparation
To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
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- d_gitale0
aka the qbn cookbook
- davey_g0
http://thedomesticman.com/2013/0…
Sukuma Wiki (Kenyan Braised Collard Greens and Ground Beef)
1 tbsp olive oil
1/2 white onion, coarsely chopped
1 jalapeño pepper, chopped
2 cloves garlic, chopped
1 tsp each sea salt, cumin, coriander
1/2 tsp each black pepper, cinnamon, ground ginger, ground fennel seeds, turmeric
1 lb ground beef
1 bunch collard greens (about 8 leaves), stems removed, sliced into 1″ strips
8 cherry tomatoes, quartered
1 tsp lemon juiceBe sure to prep everything before starting to cook; this is a relatively quick dish, so you want to have everything on hand when you need it.
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Warm the olive oil in a skillet on medium heat for a minute, then add the onion. Sauté the onion until softened, about four minutes. Add the chopped garlic and jalapeño and sauté until fragrant, about one minute.
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Add the ground beef and seasonings, and cook until mostly done, about six minutes, stirring frequently so the ground beef doesn’t clump.
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Add the collard greens and tomatoes, and sauté until the collard greens are wilted, about four minutes. Stir everything around carefully as it cooks – be sure to do this step gently so you don’t mush up the tomatoes.
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Add the lemon juice and season to taste by adding salt and pepper as needed, and serve immediately.
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Naan goes well with this!
- sarahfailin1
- < make crack like thissarahfailin
- ma-ma-ma-ma-make em clap make em clap
http://www.youtube.c…Weyland - ^oops ... this one https://www.youtube.…Weyland
- inteliboy0
Chinese Style Fried Chicken (baked)
* 500g or more chicken thigh fillets
* 2 cloves garlic minced
* tbsp ginger minced
* tsp of brown sugar
* lots of salt and pepper
* tbsp chinese five spice or similar
* tbsp chilli flakes
* half cup of plain flour
* olive oilcut chicken into large chunks
rub in minced garlic and ginger
mix all dry ingredients, coat chicken
put chicken in baking tray, easy drizzel with olive oil - bake on high until golden crispy.
Eat with korean style brocolli trees - steamed, with chilli flakes, tbsp rice wine vinegar, tbsp sugar, tsp soy sauce, tsp pepper, tsp salt, tbsp olive oil
- < chicken ends up looking more healthy than that pic when you bake and use less oil.inteliboy
- inteliboy0
Cauliflower salad:
* Half cauliflower
* Bunch of long green beans
* Cup of peas
* Chunk of Feta. The kind that is resting in infused olive oil.
* Handful of Mint
* Salt & Pepper
* Olive OilCut cauliflower up, toss in a pan with olive oil, salt and pepper until *JUST* cooked and caramalised in spots. Drain, put in big mixing bowl.
Throw in frozen peas (or fresh if you luck).
Cook beans in boiling water - remove when just ready, if not before they are ready. Wash in cold water to stop cooking process.
Add beans to caulifower.
Add chopped mint to cauliflower.
Add salt and pepper.
Add feta. Stir through.
Drizzle in olive oil - or use Feta's infused olive oil if you have the right stuff.Simple. But bangin' for a salad.
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- ETM0
How many here do cook fairly regularly and are online a lot looking for new recipes or inspiration? What are good sources?
- I cook every day and constantly hit the web. BBC good food, Jamie Oliver and taste.com.au are regulars, as is the my bookshelf : )MrT
- ... and I'm putting together a recipe blog/website of all the favourites. Will post when ready!MrT
- Are you tackling food photography as part of the blog?ETM
- It hasn't been updated in years, but this is my go-to website for recipes: http://fxcuisine.com… His ragù Bolognese is second to none.Continuity
- I have no great photo plans as I want to knock them out, but I also want to keep it simple. So down the whirly pit I go...MrT
- Ianbolton0
I tend to cook a lot these days.
Find plenty of stuff here really bursting with flavour...
http://www.ottolenghi.co.uk/reci…- Otherwise Pinterest is a great way of bookmarking and finding new recipes and inspiration.Ianbolton
