Luv1's cook book.

[luv1]

All those who know me, know I love cooking. Gordon Ramsey me.....just more nude and longer hair....and better looking.....and poorer. Anyhoo, this thread is about recipes. I'm going to leave some of my recipes just to give some people ideas and would love some new ones....Like for cornbread. I'm from Britan....we don't have cornbread. I've never had it, never made it. So I would love to. I fear not new things. Glory to food!

So to kick off I'm going to leave my recipe for todays dinner. It's called Hunters chicken (chicken casserrole to you lot)

All you need is....

1 1/2 tbsp of butter(or marg)
1 tbsp of olive oil
1.8kg/4 ib of skinned chicken thighs
2 red onions sliced
2 garlic cloves chopper (or crushed...what ever floats yah boat)
2 tins of chopped tomatoes
2 tbsp of chopped parsley
a few leaves of fresh basil (lets say 6-10 if you want some idea)
1 tbsp of tomato paste
200 ml of red wine
225g mushroom (baby button mushrooms are good here. Or if you want to be fancy use oyster mushrooms sliced)
A pinch of salt and pepper for seasoning.

Oo, you can also add green pepper sliced in there too to brake up the colour if you like.

First off melt the butter/marg in a nice sized casserole dish on a low/medium heat on the hob. pour the oil in first so you don't burn the butter/marg and seal the chicken (that means cooking the outside of the chicken). Best do this in batches or you might cook the chicken instead. Now remove the chicken and leave on a plate till later.
Now add the onion(and pepper if your using one) and garlic and fry on a low heat till it's soft and golden (5-10 mins should do). Add the tinned tomatoes and juices, herbs, paste and wine. Bring to the boil and season to your liken. Finally add the chicken and push into the sauce. Cover and cook in a preheated over for 50 mins (160oC/325oF or gas mark 3 for those with a gas oven). After that add the mushrooms, recover and cook for 10 mins.
Check the chicken to see if it's cooked through and there you have it. Serve with steam/boiled tatoes and carrots. Done!

 

[Sassyfrass]

I don't cook...but I love to eat....
Watched Gordon last night on BBCA "Kitchen Nightmares" ....

 

[minxy69]

luv you darling, letting us share your recipes....thanks babe!!

 

[koalabear]

here's a few for you.

Pie/PizzaCrusts,Cakes,Pies,Muffins,Cookies,ETC. HERE
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Rubs, Flavored Butters, Sauces,Salsa here
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Beef on the BBQ Grill recipes here
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OINK!!on the Grill here.
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Lamb Recipes Here
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Grilled Fruits, veggies, etc here
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Grilled Desserts Here
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Chicken Recipes Here
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Crockpot Recipes Here
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Salmon..Etc.
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Aussie Recipes Thanks LadyBird!
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Flavored Vinegar, Oils,sauces, MORE here
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[koalabear]

Sour Cream Cornbread

INGREDIENTS:

* 1 1/2 cups cornmeal
* 1/2 cup all-purpose flour
* 1 1/2 teaspoon baking powder
* 1 scant teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup sour cream
* 1 can (approx. 15 ounces) cream-style corn
* 3 eggs
* 6 tablespoons butter, melted

PREPARATION:
Combine dry ingredients in a large mixing bowl. Whisk together the remaining ingredients. Combine mixtures, stirring until all ingredients are moistened. Spread in a greased and floured 9-inch baking pan.

Bake at 375° for 35 to 40 minutes.

 

[Morrigu]

Luvmuffin...............great to see you sweetstuff

 

[koalabear]

Delicious Buttermilk Cornbread

This is one of my favorite recipes for skillet cornbread, Southern-style. It's a must with a New Year's Day dinner, and it's a tradition for many with chili, pinto beans, soups, greens, and other delicious Southern meals.
INGREDIENTS:

* 1 tablespoon vegetable oil
* 2 1/2 cups white cornmeal
* 1 cup all-purpose flour
* 2 teaspoons salt
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 cup buttermilk
* 1 cup low-fat milk
* 2 large eggs
* 2 to 3 tablespoons melted butter

PREPARATION:
Preheat oven to 400°.Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.
In a mixing bowl, combine the meal, flour, salt, baking powder and soda.

In another bowl, whisk buttermilk and milk with eggs and melted butter.

Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.

Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Pour batter into the skillet then return to oven. Reduce heat to 350°. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned.
Cut into squares or wedges.

 

[koalabear]

Mexican Cornbread

* 1 cup yellow cornmeal
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/3 cup melted shortening
* 1 cup sour cream
* 1 small can (8 ounces) cream-style corn
* 2 eggs, beaten
* 1 cup shredded Cheddar cheese or Mexican blend of cheeses
* 1 can (4 ounces) chopped green chili peppers, drained

Heat oven to 375°. Grease an 8- or 9-inch skillet; place over medium heat while preparing cornbread batter. Combine cornmeal, salt, and baking soda; blend well. Stir in melted shortening; add sour cream, corn, and eggs, blending well. Spoon half of the batter into the greased hot skillet. Sprinkle batter with the cheese and chili peppers; cover with remaining batter.

Bake Mexican Cornbread at 375° for 35 to 40 minutes, until nicely browned.

 

[koalabear]

Sausage Onion Cornbread
INGREDIENTS:

* 1 cup yellow cornmeal
* 1 cup all-purpose flour
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 5 tablespoons butter
* 1 cup finely chopped onion
* 1 large egg
* 1 cup buttermilk, or use light sour cream or plain yogurt
* 8 ounces bulk sausage

PREPARATION:
Preheat oven to 350°.

In a medium bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda. Using a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs.

In another bowl, whisk together the egg and buttermilk until well blended. Add to the cornmeal mixture and stir just until dry ingredients are thoroughly moistened. Heat a 10-inch cast iron or heavy oven safe skillet over high heat; crumble sausage into it. Brown sausage for about 2 minutes to render some of the fat. Add the onion to the skillet. Cook, stirring constantly, until sausage is browned and onion is tender. Remove from heat. Spread sausage and onion out to evenly cover bottom of skillet. Spoon cornmeal batter evenly over the sausage and onion mixture and carefully spread out. Bake for 25 to 30 minutes, until golden brown and firm. Using a knife, carefully loosen around the edge of skillet then immediately invert onto a serving plate. Cut into wedges. Serve hot.
Serves 8.

 

[koalabear]

Southern-Style Cornbread

Cornbread in the South is usually made without sugar, though some regions and many people do like to sweeten their cornbread a bit.
INGREDIENTS:

* 2 cups yellow cornmeal
* 1 1/2 cups flour
* 2 teaspoons salt
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 2 tablespoons sugar, optional
* 3 eggs, beaten
* 1 tablespoon vegetable, for skillet
* 2 cups milk
* 1/4 cup melted butter
* melted butter for brushing top

PREPARATION:
Preheat oven to 425°. Put oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making batter.

In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using.

In another bowl, whisk together the eggs, milk, and butter. Combine with dry ingredients and stir until all ingredients are moistened. Batter will be like a thick pancake batter.

Carefully, with heavy oven mitts, lift skillet out and turn to coat all of the inside surface with oil. Pour in batter and return to oven. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.

 

[koalabear]

Blue Cornbread

2002 4-H Cornbread Cook-Off Finalist
Devin Hinkles
SPES, South Pittsburg Elementary
Ms. Vellers 4th grade



1 cup Martha White Self Rising cornmeal mix
1 cup Blue Cornmeal
3 Tablespoons sugar
1 1/2 teaspoons baking powder
1 cup buttermilk
1 egg, beaten
3 Tablespoons bacon fat (melted)
1/2 cup crumbled bacon
1 - 4 oz. can chopped green chile

Combine first three ingredients. Add remaining ingredients. Mix well. Pour into hot, greased, 6 inch Lodge Cast Iron Skillet. Bake at 450 degrees for 26-30 minutes or until done.

 

[koalabear]

Cajun Cornbread

2 Tablespoons butter
1/2 cup chopped onion
2 pods of pressed garlic
1/4 cup chopped, celery
4 green onions, chopped
1 lb. Crayfish tails, chopped
1/4 teaspoon cayenne pepper
1 cup Martha White Plain Cornmeal
1 cup Martha White Self-Rising Flour
2 teaspoons baking powder
2 1/2 tablespoons sugar
1 teaspoon salt
1 egg, beaten
1 cup milk
1/2 cup Monterey Jack Jalepeno Cheese
3 Tablespoons of canola oil

Chop all your vegetables - onions, celery, garlic, and green onions. Chop crayfish in food processor into small pieces. Place 2 Tablespoons of butter in a skillet and saute your vegetables. When vegetables are clear, add your crayfish and seasonings and simmer in your skillet about 10 minutes. Stir often.

Mix your dry ingredients in a large bowl. (Cornmeal, Self-Rising Flour, Baking Powder, Salt, and Sugar). Add 1 egg (beaten) and 1 cup of buttermilk to your dry ingredients. Stir well.

Add your crayfish mixture to bowl. Grate Monterey Jack Cheese in food processor, then add to crayfish mixture. Stir crayfish and cheese into cornbread mixture. Pour oil into (10 inch) cast iron skillet and bake at 350 degrees for about 30 minutes. Serves 8.

 

[koalabear]

Bug Bread

1/4 cup butter
1/2 cup chopped onion
2 Tablespoons oil
2 cups cornmeal mix
1 egg, slightly beaten
1 1/4 cup buttermilk
3/4 cup grated cheddar cheese
1 cup black beans (rinsed and drained)
1/4 cup whole flax seed (available at health food stores)

Preheat oven to 450 degrees. Melt 1/4 cup butter in 8 or 9 inch round cast iron skillet. Saute onions until clear then transfer to mixing bowl. Add 2 Tablespoons oil to your iron skillet and put it in oven to preheat for at least 5 minutes.

To the onions, add cornmeal mix, beaten egg, and buttermilk, then stir to mix. Fold in cheese, black beans, and flax seed. Carefully pour mixture into hot skillet. Cook for 15-20 minutes.

 

[Morrigu]

Well I haven't decided what to have for dinner tonight, so any suggestions would be welcome.

 

[koalabear]

Hush Puppies

2 C Cornmeal
1 Tbs Sugar
¾ Tbs Baking soda
2 Tsp Salt
1 Tbs minced Yellow Onion
1 Egg
1 C Buttermilk
4-5 Tbs Cold Water

Stir corn meal, sugar, soda and salt together. Place onion in a small bowl; add egg, buttermilk and beat until frothy. Pour all at once into the meal and stir lightly to mix. Add just enough of the cold water to make dough a good dropping. Fry in a deep fat fryer for about 2 minutes or until evenly browned. (Makes about 2 dozen)

 

[koalabear]

Well I haven't decided what to have for dinner tonight, so any suggestions would be welcome.

cornbread.......

 

[koalabear]

The History of Cornbread in the USA

The history of cornbread is as old as corn itself! I know this sounds dreary, but it's true. In the USA, we've known about and eaten cornbread since arrival of the Europeans. The native Americans learned early to dry and grind corn into corn meal, the basic component of cornbread. When mixed with eggs and corn flour, the easiest and simplest of cornbreads can be made. Thin, dense, and flat, it was just the way to transport healthy food for long distances over periods of time without all the weight. Elsewhere in the world, you can almost always find some form of cornbread wherever corn is harvested for food.

Modern cornbread is made in much the same way it always has been, although there are as many ways to cook cornbread as there are varieties. The Mexican culture has brought quite the influence to cornbread in recent decades, as jalapeño cornbread and peppered cornbread are very popular here in Central Texas. Cornbread muffins and sweet cornbread are very popular in the Northeast, while we're unsure if people in the Northwest even eat cornbread.

Cornbread will be here for many years. It is very cheap and easy to make, can be prepared so that most anyone will enjoy eating it, and is very nutritious. Modern Americans associate it with several celebrations, including Thanksgiving and July 4th. I personally find it goes great with almost anything, but who am I to say what it is good with or not? It's just cornbread, EAT IT!

 

[Morrigu]

cornbread.......

Well TY, never tried it before, but I can give it a go.

 

[koalabear]

Rosemary Cornbread

Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine. Look for poplar-wood molds such as at baking-supply stores (they come with paper liners). You can also make one loaf using a nine-by-five-by-two-and-a-half-inch loaf pan, brushed with melted butter. To keep the loaf from getting too heavy or dense, avoid over mixing the batter when you incorporate the dry ingredients. Use the lowest speed on your mixer, and add the dry ingredients gradually, mixing them just until they're wet.
Ingredients

Makes two 5-inch loaves

* 1 cup yellow cornmeal
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 tablespoon finely chopped fresh rosemary, plus 6 sprigs for garnish (optional)
* 2 large eggs, lightly beaten
* 5 tablespoons sugar
* 2/3 cup low-fat buttermilk
* 2/3 cup extra-virgin olive oil

Directions

1. Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
2. Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
3. Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack. Store at room temperature, wrapped in plastic wrap, up to 2 days.

 

[koalabear]

Cheddar Cornbread

Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior. If you don't have one, in step 2, use an 8-inch square metal baking pan instead of the skillet. When the cornbread is baked, let it cool in pan for 15 minutes, then remove and place right side up on a wire rack.
Ingredients

Serves 6

* 1 cup all-purpose flour (spooned and leveled)
* 1 cup stone-ground yellow cornmeal
* 3 tablespoons sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/4 teaspoon ground pepper
* 1 1/2 cups low-fat buttermilk
* 2 large eggs
* 1 cup shredded cheddar cheese (4 ounces)
* 2 tablespoons butter

Directions

1. Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
2. Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
3. Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

 

[koalabear]

ok no more cornmeal unless requested

Cornmeal Rolls

Ingredients

Makes 20 rolls

* 1 1/4 cups milk
* 4 teaspoons salt
* 1/2 cup yellow cornmeal, plus more for sprinkling
* 1 active dry yeast
* 1/4 cup warm water, 100 degrees to 110 degrees
* 2 tablespoons dark-brown sugar
* 3 large eggs, lightly beaten
* 3 1/2 to 4 1/2 cups all-purpose flour, plus more for dusting
* Olive oil, for bowl and plastic wrap

Directions

1. Place milk and salt in a large saucepan over medium heat, and bring to a simmer. Gradually whisk in cornmeal. Cook the mixture, stirring, until cornmeal is thickened, about 2 minutes. Remove from heat, and set aside to cool.
2. In the detached bowl of an electric mixer, whisk together yeast, water, and brown sugar. Set aside until mixture is foamy, about 10 minutes.
3. Attach bowl to mixer fitted with the dough-hook attachment. With the mixer on low speed, add cooled cornmeal mixture and 2 beaten eggs. Slowly add enough flour to form a soft dough. Knead on medium-low speed until dough springs back when pressed with a finger, about 5 minutes. Brush a large mixing bowl with olive oil. Place dough in bowl; cover bowl with oiled plastic wrap. Set aside until doubled in size, about 3 hours.
4. Sprinkle two 13-by-18-inch baking sheets with cornmeal. Turn dough out onto a floured work surface. Divide dough into 3-ounce portions. Roll each portion of dough into a ball. Place balls of dough 1 1/2 inches apart on prepared baking sheets. Cover with oiled plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, about 30 minutes.
5. Heat oven to 375 degrees. Brush the top of each roll with the remaining beaten egg and sprinkle with cornmeal. Using a sharp knife, cut two parallel slits in the top of each roll. Bake rolls until they are golden, about 20 minutes. Transfer to a wire rack to cool for at least 5 minutes before serving.

 

[Kylan]

Irish Soda Bread.

This is one of my fav’s…

The ingredients don’t have to be exactly measured, and you don’t need to knead until you turn blue…or should that be green.

Irish Soda Bread.

* 500g (17oz) strong wholemeal bread flour.
* 250g (8oz) strong white bread flour.
* 1 hefty teaspoon baking soda
* 4 hefty teaspoons of baking powder.
* I hefty pinch of salt
* Quarter pint of low fat, natural, live set yogurt.
* One egg.

1. Preheat incinerator to 190°C / 375°F / Gas mark 5.

2. Crack egg into a one pint (16floz) jug and throw the shell over your left shoulder at your partner or into next doors garden.

3. Pinch and squeeze all the dry stuff together in a bowl.

4. Put all the wet stuff in the jug along with the egg, top up the jug to 1 pint (16floz) with cold water and beat the disgusting mixture until it begs for mercy.

5. Put a gaping wound in the centre of the dry stuff and add the wet stuff slowly. Make the dry stuff beg, plead for it’s life blood. (some flour seems to absorb more moisture than others, you don’t want to end up with a very sticky dough) Combine until it becomes almost like bread that has been unbaked.

6. In a fit of violent rage, because you‘ve put to much moisture from the jug in, hurl some flour at your worktop and batter the unbaked object that yearns for your control flat with your fist. (I shouldn’t use a rolling-pin, might come out too flat. You’re looking for a flat round, maybe the same thickness as half the length of your thumb.

If you your thumb is overly big, cut it down to about 3cm (Inch and ½) with a cleaver and use that as a gauge.

7. Take the biggest knife you have and plunge it into the heart of the round, but not all the way through. Cut a searing wound in the shape of a cross across it’s flesh, one vicious cut down, one across. Deep enough to leave a scar, but not to kill.

8. Place in preheated incinerator for ten minutes, then reduce the scorching, blistering heat that’s singing it’s battered flesh to 180°C / 350F/ Gas Mark 4. Bake it’s pastry coloured skin until it’s bottom sounds hollow when you hit it. It takes around 40 minutes in our oven.

Remove from incinerator and place on wire rack. I like to suffocate it with a damp tea-towel. I have no idea why.

You could substitute buttermilk for the quarter of live yogurt, egg and cold water, but that would mean less violence and wouldn’t be half as much fun.

 

[ima6uldv8]

Damn, Luv! You're going to be making a hell of a lot of cornbread I'll have to dig out my Grandmaw's recipe for peanut butter fudge. She also made a great homemade custard.

 

[Morrigu]

I have a lemon drizzle cake recipe somewhere....................

 

[luv1]

Damn, Luv! You're going to be making a hell of a lot of cornbread I'll have to dig out my Grandmaw's recipe for peanut butter fudge. She also made a great homemade custard.

Your not joking. Still, tis good to know what can be done with cornbread. Thank's koalabear mate. And ta Kylan for the soda bread. All handy little nibbles to make. One of the things that gets me about people who don't cook is the complant "Oh, but it takes so long." "Why do I need to spend hours making something that would be gone in less then 10 minutes?" blah, blah blah. BOLLOX!!! Theres no reason not to cook. I can make a whole meal in less then 5 minutes. Who wants to know a home made rady meal? Huh? A healthy, quick and tastey ready meal? Micro waved special cook rice. All you need is the following.

one bowl of cooked rice (it's always worth having cooked rice in the fridge. Most Chinese families steam a massive pot of rice on a monday night and just eat it during the week in fried dishes. Worth thinking and it take fek all time to do)
Frozen prawns
frozen peas
Spring onions sliced
One chilli deseeded and sliced
one egg scrabbled (oo, this is a lovely trick. Mix a tbsp of light soya sauce in with the egg)
one sliced pepper
one slice of chopped up sandwich ham
cooked breast of chicken chopped

Pop rice in a microwaveable bowl and blast in the micro for one minute. Mix up rice and blast again for thirty seconds/one minute and mix in all the other stuff. Pop a lid on the bowl and all the heat and steam from the rice will cook the other veg and heat up the frozen stuff. And there. One quick bowl of freash, healthy special "fried" rice. For that little extra touch, chop up a few, fresh coriander leaves and mix into the rice just before eating.

Most people have all that stuff in the kitchen anyway as left overs....Which is what most fried rice dishs are really. Just using things around the kitchen with the left over rice. The original ready meal.

Right as I talked about rice I'm goign to leave how I make steamed rice. What I get from most people is that they ove cook the rice and it becomes all stoggy and mush. It's really simple when you know what to do. And it's not whats on the packet

You just want
2 cups of white long grain rice
1 pint(600ml) of water
Pinch of salt (though I rarely us salt. It's only to bring the temp of te water up and used to get moisture out of certain foods. I don't really believe you need to with grain. But then I'm not a chief)

*groans*Wash the rice.....This is the boring bit with rice. How I do it is, I get a sieve, pour the rice in it and then rinse it under a fast running tap till the water is clear(I hold a bowl under the sieve to catch the water to check. I find I only need to fill the bowl three times ).

Now the washed rice go in a nice sized saucepan and cover with the water. Pop it on the hob uncovered and slap up the heat to high under it. Now bugga off for 10 mins. What you want to see is the water reduced and little pot holes starting to appear in the rice. As soon as you see the pot holes, slam the heat down to the lowest setting and a lid on the rice. Now bugga off again for another 11-15 mins. Take the rice off the heat and leave for five minutes more to cool down. And you will have perfect, fluffy cooked rice...Every time.

Now I know most people know how to cook rice. But you'll be supriced at how many people don't.