Did I spell that right? It's recipe right? Anyway, anybody know any good recipes they would like to share? I'm tired of cooking the same old stuff and looking for something different, even if it's just a different way of cooking the same dish. Curries, stews, roast meals, Italian, Chinese, Latin american, even your own inventions...throw them in.

one very big casserole pot.
a big pile of chopped steak.
1 packet of beef and vegetable soup.
2 oxo.
carrots.
turnip.
bisto. 2 tablespoons
flour. 2 tablespoons
pepper
salt
potatoes.

put meat in pot and wait til it starts to boil... scoop all the scum out (boiled blood haha) when all the scum is gone and no more rises put in the oxos. wait twenty mins. put in the soup. wait another twenty mins. put in the veg. leave to simmer for half hour or so. put in potatoes. wait twenty mins. mix bisto and flour in a cup with cold water until you have a fine paste. take the pot OFF the heat and pour in the mixture....stir vigorously. let simmer until potatoes are soft. then salt and pepper to taste.

My oven based stew/casserole dish (not sure what the difference is):

Diced beef
Potatoes
Carrots
Peas
Onion
Turnips
2 x Oxo cubes
Mixed herbs
Flour

Set your oven to 200degrees c

I fry my beef first till it is well done, doesn't need much oil as long as you use a decent frying pan. Takes about 10 minutes.

Slice you potatoe into SMALLISH cubes so it will cook quicker
Slice your turnip, onions and carrots
Mix your two oxo cubes with warm (not boiling) water
Place you veg into a casserole dish and pour in the oxo
Add the beef cubes and cook in the oven for abut 35-40 minutes
Now add the peas (canned will do, just get rid of the pea juice first) and stir in a couple of pinches of mixed herbs
Check the stew and add a little flour if it is too runny (I like my stew sauce thick)
Cook for a further 10 and serve

Mmmmmmmmm I'm hungry

Throw in a bottle of stella with that - the biz...

bottle of smirnoff sounds better

Cut open the side of a chicken breast, stuff with cream cheese (you can season the cheese with herbs and garlic if you like) then wrap the whole thing in strips of streaky bacon. Wrap in foil and put on a baking tray in a pre-heated oven (about 190 degrees celsius) for thirty minutes (if you get larger chicken breasts from your butcher they may need longer). If you want the bacon on the outside to crisp up remove the foil after twenty minutes .

Of course, different ovens vary, mine does, at the back it takes thirty minutes and at the front it takes forty.

Great stuffing for chicken that eliminates dryness without needing to turn the chicken over halfway through.

Half a pack of butter
8-10 slices of parma ham EDIT:Cut the ham into thin strips.
Rind of 1 unwaxed lemon
A small handful of fresh tyme

Separate the breast meat from the skin gently by sliping you hand between creating a pocket. Stuff this pocket on each side, any remaining stuffing can be dotted around the top of the chicken so the butter melts over the skin.

After taking the chicken out to rest. Deglaze the roasting tin with some white wine(I tend to use about half a bottle). Thicken with a little bisto. If you roasted the taties in the same tin don't be ashamed of passing the gravy through a sieve.

Breakfast:
Fry 2 slices of bacon, and an egg.
Put into the middle of a bun and eat it.

You cant beat that

ingredients:

2 Packets of super noodles
1 egg
1 tablespoon of mayo

cooking instructions:

cook noodles as instructed on the packet
when almost cooked crack egg and tip yolk and egg white into noodles
stir vigoursly
add mayo and stir again

Serve in a dish

My chilli con carne

Ingredients.

Mince
2 cans of peeled plum tomatoes
1 can of kidney beans
Garlic (i use very lazy garlic 1 teaspoon)
cooking oil
Half an onion finely chopped
chilli powder
fresh chillis
Tomatoe puree
Rice (again i cheat and use micro rice hehe)

Method

Okay first off, i dont time anything, i do it all off taste smell and how it looks, (little trick i learnt from my pa)

1) put oil and the garlic in a pan and heat, let the garlic brown a little
2) throw in the onion and cook till golden brown
3) add the mince and cook till all brown, break it up as you cook it
4) add about 3 tablespoons of tomatoe puree and stir in
5) chop up the plum tomatoes and add to the pan, stir in
6) drain the kidney beans and add about 2/3 of the can
7) add chilli powder to taste, chop up 2/3 fresh chilis and add, simmer for about 5 mins
cook the rice

Can vary this wildly, but its pretty basic like this and tastes good in no time at all (20mins or so)
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Hmm, sounds interesting that trace, might give it a whirl next time.
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