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Food not for thought

Location
Sydney
From
Canada
Hi everyone
I am in the process of starting the evening meal (cabbage rolls)and thought about how I am getting tired of making the same ole' meals.I would like to hear if anyone has some traditional or just plain ole' scrumptious recipes they would like to share.I like home cooked meals,too much salt and preservatives in the boxes and cans(although,I can't make my own pasta sauce yet...but would like a recipe for that too:D).
Hope to learn from you all:)

Joslyn
 
Actually does anyone know how to make gravy from the pan juices after cooking a roast? :confused: My grandmother used to make it and it was really yummy.

When ever i try i stuff it up redf) I use flour to thicken it and at the end it just taste so bland or taste like flour :rolleyes:
 
Hi Gibbo, I don't eat gravy or make it, find it revolting, but my mum used to make gravy from the pan juices and I think that she would have added extra salt & pepper for flavour.
 
:eek:Dont eat or make gravy :eek: I slop everything in gravyredf) Well within reason i do :biggrin:
Thanks i'll try the salt and pepper next time and see how i go :)
When i make white sauce it tastes like my grandmother's did but i cant seem to get the hang of the roast gravy:rolleyes:
 
Leave the meat juices and a bit of the fat/oil in the baking dish,put it on low on the hotplate, stir in a spoon of plain flour and salt and pepper to taste. Cook the flour til it becomes a smooth paste, not too much heat or it might burn, stir in some stock or water slowly and keep stirring until it thickens. if it's too pale a good splash of Worcester sauce will add a bit of kick.
 
I was taught how to make Yorkshire puds, by a lady who was born in Yorkshire in 1890, she also taught me how to make onion sauce and bread sauce...all yummy.

I can also make a mean cheese sauce..:D
 
Lamb and bean casserole
ingredients serves 4

700 g (1 1/2 lb) lean lamb, cubed, I used hogget or any cheaper cut of meat.
25 g (1 oz) seasoned flour
25 g (1 oz) butter
4 tomatoes, skinned and quartered
2 onions, halved and sliced
200 ml (7 fl oz) vegetable stock
2 bay leaves
sprig thyme, chopped OR 1 tsp dried thyme
450 g (1 lb) tin baked beans
method
1. Toss lamb in seasoned flour. Melt butter in a flameproof casserole and fry lamb until brown on all sides.

2. Add tomatoes and onions and cook for 1 - 2 mins. Add stock, bay leaves and thyme and bring to boil, stirring.

3. Cover and simmer for 1 hour, or until lamb is tender.

4. Gently stir in baked beans and cook for 3 - 4 mins to heat through. Serve.

To reduce the fat in this dish, skim the top of the casserole before adding the baked beans. An easy way to do this is to lay kitchen paper on the top until it has absorbed the fat.

This was one of my family favorites.
 
Cottage pie.
Shepherds pie.
Lancashire Hotpot.
Toad in the Hole.(Made with real butchers sausages).
Chilli con Carni
Gammon Steak in cider.

Loads of recipes online.:)

My dad used to make the gravy from the meat juices in the roasting tin, on a gas ring cooker.

Remove most of the fat, but not all of it.
Water from the the vegetables(any, or all of them). No other water will do.
No salt(as that was usually put in the veggies/water).
A teaspoonful of sugar(held over the gas ring, until it melted and bubbled). Very quickly stirred in the melted and bubbling sugar into the mix.
A spoonful of cornflower mixed with cold water, to make it smooth and creamy, then stir that in until the gravy is thickened.


Then in later years, out came the Bisto.:2fun:


Steve.:)
 
Seems like half the world can make gravy and half can't......I'm with Gibbo..I definitely can't make it,either too lumpy or too bland.
But I will keep trying...that one in a million chance might show up:)
 
Hey p.risboy,
Do you have that recipe for chili con carne?My Dad used to make it,loved it.I started making it differently for someone who was allergic to beef...then forgot how to make it my Dad's way.Maybe your recipe will jog the memory.
 
Does anyone have any recipes that don't include beef,milk or salt?
Hmmm....what's left I know..

A boiled egg salad.:2fun::2fun:

My Chilli recipe. (This is for a 12-14 dinners, as I do it in bulk, and freeze it)

3lb of lean minced beef(I have used lamb as well).
3 large peppers(the really big ones).
4 various hot chilli peppers.
3 tins of chopped tomatoes.
3 tins of Kidney beans(drained and rinsed)
3 cloves of garlic(you can't taste it)
3 large onions.
A good handful of mushrooms.
Olive oil for cooking off the mince(about half a cup full).

Very hot Chilli sauce. (Add to taste).

In a large ovenproof pan, with a cover/lid.

On the hob, heat the olive oil, and chuck in the mince and brown off(not too much, just til it changes colour).

Tip in the tinned tommies, and heat through.

Chuck in all the chopped ingredients(Peppers, Onions, Garlic, and heat through).

Chuck in the kidney beans and Mushrooms, and put the whole covered pot in the oven for 90-120 mins at about 110c-120c. Turn down to 100c, and leave for another hour. Turn oven off and leave till the day after.

Reheat portions as required, on the stove, and freeze the rest in meal size containers.
 
Last edited:
:2fun::2fun:
but I like salt in my egg salad sandwiches:rolleyes:
Thanks for the recipe....I know what I'm havin' for supper tomorrow
and roast on Saturday...
Oh my..just gained 5 lbs...
 
My quick chili:

1-2lbs Ground meat
6 Pork sausages(slice after browning)
1/2 roll Polish sausage(slice or dice after browning)
1 lg. Onion(chopped)
1 pkg. fresh Mushrooms
1 lg. each of Green and Red peppers(chopped)
3 cans Pasta sauce
2 cans Spicy diced tomatoes
2 lg.cans Kidney beans
2 sm.cans of reg.beans in Tomato sauce w/pork
Crushed chilies(your pref.)
Molasses(your pref.)

Saute your ground meat(I use pork),sausages and polish sausage with onion,mushrooms, green and red peppers. Mix all your ingredients in a large oven-ready pan or casserole dishes if more needed.Bake covered at 175C(350F) for 1.5 hours.
Or use a slow-cooker if it's large enough,let it cook all day.
 
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