Unofficial Simply Red Forum

Dubwise · Last edited by Dubwise on 15.01.2006, 15:11; edited 1 time in total

Hey Shannon!!

I have been told that you love to cook and bake stuff, so here is a topic for you!!
Everyone loves applepie, so i thought, lets start with that!!

INGREDIENTS:

* 9-inch pastry shell, unbaked, chilled
* 1 cup sifted flour
* 1/2 cup brown sugar, firmly packed
* 1/8 teaspoon salt
* 1/2 cup soft butter
* 6 cups peeled, sliced cooking apples
* 1/2 cup granulated sugar
* 1 teaspoon ground cinnamon
* vanilla ice cream

PREPARATION:
Combine flour, brown sugar, salt, and butter; blend until crumbly then set aside. Combine apples, granulated sugar, and cinnamon; mix gently to coat apple slices. Pack apple mixture into chilled crust.

Sprinkle crumb topping over apples. Bake in 375° oven until apples are tender, about 50 minutes.
Serve this apple pie with vanilla ice cream.
And your done!!

Please tell me if u like it and about any side effects.

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sasred

*falls off chair laughing*

Get yer bum back on Messenger.

sasred

Aw, hell, why not share a few recipes. But THESE are for EVERYONE--Mick, any band member, any forum member. Y'all want to burn your kitchen down, be my guest. Lachen

With that, a pair of recipes I make together, and have sitting here waiting to be used...need to get to the store to get the fresh stuff...

Rice and Peas

1 1/2 c. dried red kidney beans, soaked overnight
1 clove garlic, crushed
1 tsp. salt
1/2 c. unsweetened coconut milk
2 scallions (green onions), chopped
2 sprigs fresh thyme
1/2 whole Scotch Bonnet (habanero) pepper
1/2 tsp. black pepper
2 c. long-grain white rice

Boil the beans, garlic, and salt until the beans are tender. Save three cups of the liquid, discarding the garlic. Return the beans and the three cups liquid to the pot (if there's not enough of the cooking liquid use water), along with the coconut milk, scallions, thyme, scotch bonnet pepper, and black pepper and salt to taste. When it comes to a boil, add in the rice. Let it boil for 20 minutes, then remove it from the heat and let it sit for 15 minutes. Stir with a fork.

(Note: Leave in seeds from the habanero according to your heat tolerance. I strip them all out-- the bare pepper adds just a touch of kick to the rice but not enough to have you crying for your mother. Might leave a few in next time I try this, just to experiment. Sehr böse

Oh, and WEAR GLOVES when handling the pepper!!! )

Jamaican Curried Chicken

2 medium sized frying chickens, cut up and boned (I substitute 2-3 pounds of boneless skinless chicken breast to control fat content)
3 tbsp vegetable oil
2 cloves garlic, chopped
2 scallions, chopped
1/2 tsp pepper (doesn't specify which; I use black or red)
1 tbsp curry powder
1 tsp allspice
1 in. piece ginger, peeled and finely chopped
1 c. coconut milk
2 large potatoes, peeled and diced

6-8 cups steamed rice to serve on (I use the above recipe on the side instead)
Mango chutney, coconut milk, and/or yogurt for garnish

In a stew pot, heat the vegetable oil. Add the garlic, scallions, pepper, curry, allspice, and ginger and cook for a few minutes. Add the chicken and simmer, covered on low heat for about 10 minutes. Add the coconut milk and potatoes and continue to cook for 30 to 40 minutes. Serve over hot steamed rice with the above garnishes/condiments.

(Note: Adjust the heat of this dish with your curry powder. I use a medium-hot blend, personally. I like my eyes to water after a good curry. Comic

)

American measurements...if anyone wants/needs a conversion table, let me know--I have one, for British measurements, anyway...

Enjoy! Smile!

Dubwise

Nothing beats a Jamacain curry, thank you for the recipe Shannon. I came home, saw the recipe and just thought: I HAVE GOT TO MAKE THIS. Keep posting them, i will try to come up with another recipe soon.

Masha · Home Joined: 30 Dec 2005 Posts: 990

As we have a drastic fall in temperature (as we often have near Jan. 19th, the so called Epiphany frosts), we are advised from tv`s and radios to eat well to bear the colds better and today I suddenly remembered of a nice butterbrot my mother used to make us (we don?t call them sandwiches but butterbrots!) it must be rather nutritious as you have to take bread and butter (bread desirabkly wheat not rye one but any will do if you don?t have the best at home at the moment) and spread upon it the yoke of a hardboiled egg and to make it even more tasty you cabn put a slice ofsome salted fish upon it all, be it salmon, trout or even herring. It`s going to lose no taste whatever fish is used. With sweetened tea (preferably green) its gonna be a nice beginning for a hard cold day. For a poor soul like myself anyway for sure. Also salted lard helps suffer colds great I heard (theres a lot of lard consumed by the population of the Far Northern regions of my country) With rye bread there goes nothing as good as thin pieces of sliced lard (of swoine) (yum) previously salted and seasoned with a little bit of garlic (but I bet the bread is the king in the combination and as you don?t certainly have our divine kind of it sold I won`t advertise this particular sandwich to you as much as the butterbrot above Auf den Arm nehmen