419Eating recipes... Eat stuff you've never heard of!

By joining our community you will have the ability to post topics and access other forums reserved for members. Registration is quick, simple and absolutely free. Join our community today by clicking here.

Posted: Sat Dec 01, 2007 1:18 am

What do people eat around the world? Shocked

http://www.everybodygoto.com/2007/10/12/what-people-eat-around-the-world/

Posted: Sat Dec 01, 2007 1:22 am

And never mix weed with chillies! Surprised

Baiting Guru Joined: 31 Jan 2007 Posts: 12237

This may sound silly, but this is one of my favorite things to have for lunch at work.

1 can Campbell's tomato soup
1 can of milk (fill the empty soup can)
Fresh basil
Fresh dill
Fresh cracked pepper
Splash of Tabasco sauce
2 crushed cloves of garlic
1 pat of butter

Combine all, whisk and heat.

Prepare in the morning and pour into a pre-heated thermos. As it sits throughout the day in the thermos, the garlic sweetens and the flavors combine. I have it with a grilled cheese sandwich that I make in the toaster oven at work, along with a dill pickle.

It is a simple pleasure.

Baiting Guru Joined: 11 May 2004 Posts: 2163

Zuurkool

Ingredients:
1 1/2 pounds of potatoes

1 Cup water

1 pound sauerkraut

1/2 pound carrots

3 tsp seedless raisins

3 med sweet apples, sliced

1 tsp. thyme

1/2 tsp. salt

1/2 tsp. coarsely ground black pepper

1/2 pound mild Gouda Cheese

Preparation: Peel and cube potatoes. Place in Dutch Oven. Add water and sauerkraut. Bring to boil. Clean carrots and cut into small strips. After potatoes and sauerkraut have boild for 15 minutes, add carrots and raisins. Continue to boil for 10 minutes on medium heat.

Meanwhile, peel, core and cube apples. Add apples, thyme, salt and pepper to the sauerkraut mixture. Continue to boil for 5 minutes. Cube the cheese.
Drain all of the moisture from the Dutch Oven and sitr in cheese. Mix for 1 minute and serve!

Best served with porkchops or sausages. Option: add crumbled fried bacon.

I usually forget the apples and add a extra sausage

More dutch recipes at: http://www.dutchmarket.com/dutch_recipes.html
Try the Pepernoten. Your kids will love them

Posted: Sun Dec 16, 2007 3:33 pm

Easy (perse) and out of this world! Cool

Chocolate Eclair Cake

3 small boxes of vanilla instant pudding
3 cups of milk
1 8oz. cool whip
1 box Graham crackers
1 can of chocolate icing

Mix up pudding like the box says (perse) and combine the cool whip.
Square dish is easier because the crackers are. Layer, beginning with crackers, pudding, crackers, pudding, and crackers on top. Now, melt your icing in microwave for 1 minute and pour over top.

Refrigerate over night!

It's really sinful! Very Happy

Baiting Guru Joined: 04 Dec 2005 Posts: 3551

Angel Food Cake and Marinated Peaches

3 cups fresh peaches, peeled and sliced (not blanched)
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/4 cup peach schnapps

6 slices angel fook cake

Combine the first 4 ingredients in a bowl and toss lightly. Cover and marinate in refrigerator for 30 minutes to 4 hours. Serve 1/2 cup over each slice of cake.

Posted: Sat Jan 19, 2008 5:09 pm

Please see a recipe from one of my girls,

Quote:

I know one recipe of salad which to like my relatives. This salad is very easy in preparation and it remarkable on taste.

This salad is called "Tenderness".

I think, that if you will prepare it for yourself or the friends it should like or you or your friends.

For preparation of this wonderful salad it is necessary to you:

Salmon of tinned - 1 bank,

Eggs - of 4 pieces, apples 100-150 gramme,

Potato boiled - 200 gramme,

Onions napiform - 100 gramme,

Mayonnaise - of 100 gramme.

Eggs to weld well, to clear.

Potato to weld and clear. Apples to wash up and clear of a peel, the onions to clear and cut thin rings.

Potato, eggs and apples to rub on a large grater, to connect to an onions and a salmon, accurately to mix, having added mayonnaise.

Bon appetit.

I think to you to like!!!

I have asked if an acetylene cooker is required?

Posted: Sat Jan 19, 2008 8:00 pm

Tuna Casserole (that I invented when I was in graduate school - I was poor then)

1 box macaroni & cheese
1 can mushroom soup
1 small can VegAll
1 can tuna

In a covered casserole dish mix macaroni, soup and 1 can of water to get the lumps out of the soup. Stir in the tuna and VegAll. Sprinkle the cheese packet on top of the slurpy stuff and bake covered at 350 degrees for 45 to 50 minutes.

Kids love this recipe. Also if you want to think you are eating gourment you can use real cheese instead of the powder in the packet.

Posted: Sat Jan 19, 2008 8:18 pm

Mugu recipe for rabbit stew:

First, steal a rabbit

I forget the rest Embarassed

Posted: Sat Jan 19, 2008 9:39 pm

My favourite:

LINGUINE WITH HOME MADE PESTO AND CHICKEN

Serves 4

4 Chicken breasts, skin on.
Fresh egg Linguine or spaghetti
2 cups of fresh Basil
3 cloves of garlic
5 Tbsp Olive oil
4 Tbsp pine nuts
1/2 tsp salt
2/3 cup of grated parmesan
1/2 cup of pecorino cheese
(If you can't get pecorino, just use more parmesan)

Pre heat the oven to medium (about gas mark 5 or 6)

Dry the chicken breasts, and season with salt and pepper.
Toast the pine nuts lightly in a dry frying pan for 2 mins until they smell aromatic and turn slightly brown.
Put the basil, pine nuts, salt, garlic and oil into a food processor. Process until fairly smooth. Add the cheeses. Season with ground black pepper. Set to one side.

Get a large pan of salted water on to boil.
Heat a large frying pan until really hot, add a little olive oil, and put the chicken in, skin side down. fry for 2 minutes or until well browned. Turn over and fry the other side until browned. Remove from the pan, and pop them in the oven for 5 mins to finish cooking. Then remove from oven and leave to rest for 5 minutes.

In the meantime, boil the pasta until cooked. When done to your liking, take a couple of Tbsp of the cooking water and stir it into the pesto mixture. Drain the pasta, then return it to the dry pan, and toss in the pesto.

Slice your chicken breasts thickly.
Arrange the pasta on hot plates, then toss the chicken pieces in any remaining pesto in the pan. Arrange the chicken on top of the pasta.

Garnish with some fresh torn basil leaves, and serve alongside some fresh grated parmesan. Enjoy with chilled white wine.

Hello I'm New here! Joined: 16 Jan 2008 Posts: 16

josslyn wrote:

I didn't get this from a lad but I made it for Thanksgiving and my husband loved it. For any of you that have been to O'Charley's in the U.S., it's a replica of their caramel pie. Warning: it's very sweet.

1 Graham Cracker pie crust
2 cans Eagle Brand Sweetened Condensed milk
1 Carton Whipped Cream.

Peel the labels off the Eagle Brand cans.
Place cans sideways in a large pot of boiling water.
Boil cans 3 hours, turning every 30 minutes. Watch the water level and make sure water always covers cans.
Remove cans from water and allow to cool for at least 1 hour.
Spoon contents of can into crust.
Cover with whipped cream.
Refrigerate for at least 8 hours.

done this one a few times as a kid. though changed the pie crust for a home made biscuit crumb crust and added sliced banana to the top.

Dead easy bannoffee pie Smile

*edit: just looked into Graham crackers as they souded nice and never seen them in the UK, they sound very similar to the crust i use. could somone confirm ?

Posted: Sun Jan 20, 2008 9:30 am

I was a short order cook for a time, so I learned how to make many things in all areas of food. Heres something I developed that is tasty as hell. (Yes its American)

Southwestern Steak and Cheese Sub

1 Foot-long Subroll
10 oz. Ribeye Steak
1 tsp. Salt, Pepper, Season Salt
1/2 oz. Vegetable oil
A mild sauce of your choice (about the thickness of BBQ sauce)
Chopped green peppers
Raw onions (Peeled and chopped)
Cheddar cheese
A table grill (Or similar surface; a nonstick aluminum frying pan will do)
Two spatulas (I use a spatula and metal paint scrapper)
A toaster oven or something suitable to toast the roll

I usually do this on a table grill with 500 degree F, so it only takes about six-seven minutes to do, but it may take longer with other methods. Mix the vegetable oil, and seasonings all together with the ribeye in a bowl till the ribeye is saturated in all of it. Then throw it on a table grill or some preheated flat grilling surface. Use your spatulas to shred the meat while watching it brown. Once most of the meat is browned, let your steak set while you begin to toast your roll to your liking. While your roll is toasting, add the onions and green peppers to the grilling steak and continue shredding the veggies into the steak. Once you are satisfied with the steak, add the mild sauce and let it cook into the steak while continuing to mix up the steak so it doesn't burn. Once the sauce has cooked in and there's no excess left, you can melt the cheddar on top of it all and then you can add the contents to your now toasted roll. Enjoy.

Posted: Sun Jan 20, 2008 9:46 am

A LARP (live action role playing) group affiliated to the one I hang around with had a Native American themed game, and served meals based on authentic Native American recipes, as follows.

Three Sisters Soup

Tribal Affiliation : Cowasuck Abenaki
Recipe Region : Northeast ~ Great Lakes

Ingredients
� 2 cans White Hominy Corn (undrained)
� 1 large can Red Kidney Beans (undrained)
� 1 pkg. frozen cut Squash
� 1 yellow Onion (cut up)
� 2 cloves garlic (coarse chopped)
� 1 lb. Bacon
� Allspice
� Black Pepper

Directions
Best done in cast iron pot, dutch oven. Fry up bacon until medium crispy, remove and drain off most of the fat. In hot fat, brown up onion. When onion is golden brown, add garlic, cook for about a minute. Drain off remaining fat, then add Corn and Beans (juice and all), and the bacon, cut up. Add cut up squash, add enough water to cover everything by about two inches. Simmer together, adding Allspice and Black pepper to taste.

Notes: Regular corn works fine
frozen squash is hard to find; I baked some pumpkin and used that.
The recipe scales directly - I multiplied by 5
**
Cherokee Yam Cakes (biscuits)

12-18 rounds
30 min 10 min prep

1 cup mashed sweet potatoes or yams
2 cups sifted flour
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
2 1/2 teaspoons baking powder
1/2 cup oil
1/2 cup milk

1. Sift flour, baking soda, sugar and salt into a bowl.
2. Pour oil and milk into a measuring cup (do not stir).
3. Add to yams and blend well.
4. Add to flour mixture and mix lightly with fork (until mixture holds together) Turn dough out onto a floured board and knead until smooth (about 12 kneading strokes).
5. Roll dough about 1/4" thick and cut into rounds with floured biscuit cutter (or rim of drinking glass) Place rounds on a baking sheet.
6. Bake at 425� for 10-20 minutes.

Notes: For those not good at temperature conversions 425F is about 220C
This also scales directly; I multiplied by 5 again
**
(Yellow Squash Soup)

30 servings
1 hour

5 medium yellow squash, diced
20 shallots, chopped (with tops)
20 cups water
10 tablespoons maple syrup (real, not imitation)
25 cucumbers, 1/2 inch thick slices
5 tablespoons salt
1 1/4 teaspoons black pepper

1. Place the squash, shallots, water and syrup into a large soup pot and simmer for 40 minutes, until the squash is tender.
2. Add the cucumbers.
3. Pour everything into a large mixing bowl and "mash" until it forms a thick, creamy paste.
4. Pour the paste back into the soup pot, season with salt and pepper, and simmer for another 5-10 minutes.
5. Time in the Time to make is a guess.

Notes: I didn't use quite as many cucumbers as are called for
Other than the butternut variety, I have not seen what I would consider a squash in this country, so they may not be available - what is called pumpkin here is sufficiently similar.

ETA - Dumplings (not Native American)!

LARP Dumplings.

To make about 7 (1/2 fist sized cooked) Dumplings.

Syrup
30g Butter (1 Tablespoon)
� cup brown suger
125ml (1/2 cup) Golden Syrup
1 � cup water

Dumplings
185g (1 � cup) Self Raising Flour
30g (1Tablespoon) Butter chopped
80ml ( 1/3 cup) Golden Syrup
80m (1/3 cup) Milk

Preheat oven to 180�
Prepare Dumplings � Rol dough into small balls. Set aside.

Prepare Syrup � In saucepan, Once melted and syrupy, pour a little syrup into an oven dish.
Place dumpling into syrup, then poor remainder of syrup over dumplings. Cover with Foil
Cook until syrup is thick and the Dumplings expanded and golden.
Serve with Cream � YUMMO!

Posted: Sun Jan 20, 2008 11:50 am

Something I made once for lunch that turned out to be awesome:

You Will Need:
1x Smoked Mackerel fillet
2/3 Largish white mushrooms
Some Cheese
2 Slices of bread.

Slice the mushrooms quite thickly, and brush the slices with oil. Grill until nearly cooked. Now toast the 2 pieces of bread, and spread the mushroom slices over the bread. Take a fork, and mash up the mackerel. Spread this over the mushrooms and place under the grill. Meanwhile, grate enough cheese to top the two slices. Top the mackerel with the cheese and return to grill. Once cheese is melted and golden, serve. Easiest eaten with a knife and fork.

Posted: Sun Jan 20, 2008 12:30 pm

Snack recipy.

Tin of sardines in tomato sauce.
Two slices of bread.

Mash up the sardines.
Toast one side of the bread.
Pile on the mashed up sardines on the other side.
Season and toast till it just starts to go brown.

Great baiting fodder. Cup of tea makes a good accompaniment.

Posted: Sun Jan 20, 2008 1:11 pm

Baiting coffee

1 cup ground coffee, (I use Robert Roberts Java)

1 cup raw sugar (not refined or artificially coloured)

3 - 4 cups of water

Bring all to a boil in a pot, remove, let settle, boil 2 more times with a settling stage inbetween

Strain through medium fine sieve, not recommended if you are contemplating going to sleep at some stage in the next day or so

419Eating recipes... Eat stuff you've never heard of!	View next topic View previous topic