|
RJT's Recipe Book! (pg. 2)
|
View this Thread in Original format
| jdat |
hummus 
once again my unconditionnal love for RJT grows and with reason!
Usually you have a little bit of olive oil too btw
I used to eat hummus daily when I lived in the US but in France it's impossible to find in stores so I have to make my own.
I cook 1 kilo batches of dried garbonzo beans chop them up coarsely in the food processor and freeze what I don't use.
Tastes much better than the canned stuff |
|
|
| Slylee |
for lunch today i had whole wheat pita bread stuffed with boarshead roast beef, lemon garlic hummus, tomato, avocado & baby spinach leaves:crazy:
god i'm so creative. lol |
|
|
| kid nyce |
here's a new one i had during superbowl weekend
Rye squares 2"x2" topped with an italian sausage and velveeta mix
sounds simple and taste great
Cook italian sausage that's been taken out of it's shell
Sautee until browned
Fold sausage chunks into pot of melted veleeta
Scoop a spoon full onto a Rye square laid on a baking pan
Place in oven for 3 mins @ 375
Once it cools the consistency of velveeta begins to thicken almost egg-quiche like
Salt from the sausage/cheese combo is off set by the rye square
Miniture hand size snack!
*can also add scallions when folding sausage and velveeta*
Total prep time under 20mins
-------------------------
7 layer dip folded
Like all 7 layer dips just that most use a plate and is in layers, my version can be placed in a dipping bowl and has a better consistency than the plate method
Sour Cream, Cream Cheese, Salsa, Shredded Cheese, Jalapeno Peppers, Lettuce, Tomato, Scallions
Traditionally you layer all of that on a plate
Whipped Cream Cheese at bottom
Sour Cream on top
Sliced Jalapenos Peppers on top
Salsa on top
Shredded Cheddar on top of that
Chopped lettuce, tomato, scallion
--The reason I wasn't too fond of this idea is because the tostitos end up breaking when you have to scoop from the plate up so I wanted something a bit easier to pick up with a chip and not spread out on a plate.
So instead I fold it in a bowl changing the sour cream parts and the cream cheese parts. Usually end up using more cream cheese than sour cream but in the folded method i like to cut back on the cream cheese and add more sour cream, it folds better with more sc than cc.
Add the same parts, i like to add a lot of lettuce which is also just as scoop-able...leave the bowl in the fridge for 30mins before serve and serve with lime tostitos
total prep time 20mins |
|
|
| L.E.N. |
| I tried to get my recipe thread off the ground....failed:( |
|
|
| Dj O'Callaghan |
I've got loads all of these have worked well for me.
Italian sausauges in a mustard cream sauce.
6 Italian sausages (preferably fennel based)
Decent Dijion Mustard
160g orecchiette pasta
1 teaspoon of dried chilli flakes
1 small pot of double cream
1 glass of white wine
Fresh Basil leaves
1. Take the sausage meat out of the skins add to a hot frying pan cook with chilli flakes until its browning.
2.Add pasta to a pan of hot water
3.Add White wine to frying pan cook off the alcohol stir well.
4.Add ripped up basil
5.Pour the pot of cream in stir well
6. Add a couple of big tablespoons worth of mustard flavour depending on your own preferance.
7. Drain pasta, then mix pasta with the sauce.
8. Serve
Spanish Chorizo and Butter Bean Stew
1 large Chorizo Sausage
2 Cans of Butterbeans
1 Large Onion
1 Can of decent chopped plum tomato's
1 Clove of garlic
Olive Oil
1 glass of high quality red wine (not too strong or woody in flavour)
Sprig of fresh thyme
A large handfull of fresh flat leaf parsley
2 Bay Leaves
1. Slice the Chorizo up into 2 - 3mm thick slices, dice onion finely.
2. Add Olive oil to a large pan and add the Chorizo once the oil turns red and a nice Paprika aroma hits you then add the onions and garlic fry off until they soften
3. Add the red wine cook until you cannot smell the alcohol no longer
4. Add the chopped up fresh thyme and the whole bay leaves
5. Add the tomato's without the juice cook until the sauce has thickened.
6. Drain the butterbeans and add to pan cook away until the beans are cooked.
7. Roughly chop up the parsley and add to the dish. Serve and eat with rustic high quality bread. |
|
|
| CONNERMAN2000 |
I got one.
Eggo's N PeanutButter
All you need is:
And
Toast the eggos, then cover in peanutbutter. Done. Simple enough for those that hate cooking. :) Its ing delicious. I seriously eat eggos and peanutbutter 5 times a week, literally. |
|
|
| Clovis |
Microwave Popcorn.
Remove wrapper.
Place In Microwave.
Locate "Popcorn" button.
Hit it!
Profit? |
|
|
| emc^2 |
Hate to be "leetist" but Frankie Wilde's hummus is better... :p
 |
|
|
| Porky |
arn't cooks like DJs? they both use different ingredients to create a master dish/set!
oy! |
|
|
| ZeJayMan |
Thought i'd give thsi a bit of a bump.
HAGGIS IN FILO PASTRY
Take slices of haggis and place on a double layer of filo pastry which has been prepared by brushing between the layers with melted butter. Fold the pastry round the haggis and place - open side downwards - on a baking tray. Brush lightly with melted butter and bake in pre-heated oven at the temperature required to cook the pastry until the packets are lightly browned.
The best thing i find to eat with this, is a really easy cranberry sauce, to make this, blend a few handfuls of cranberries adding 2 or 3teaspoons of sugar and a tablespoon of honey. Then drizzle over the top.
Shango Bango. A great introduction to haggis. |
|
|
| RJT |
Ah, nice bump! I've been thinking about doing a pretty big update to this one - I'll add a Salsa, Guac, and Chicken Enchilada Soup recipe sometime tonight or tomorrow!
:) |
|
|
| lücid |
| quote: | Originally posted by Porky
arn't cooks like DJs? they both use different ingredients to create a master dish/set!
oy! |
RJT's guacamole tastes like tech-house. |
|
|
|
|
