Post Your Home Made Recipes Here...

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PostWed May 16, 2012 12:23 am » by Troll2rocks


Here is mine for Rich Onion Gravy...

A thick, rich, sticky onion gravy is the perfect sauce for many great traditional Slovakian and Irish meat dishes. This recipe for onion gravy is so quick and simple to make and is perfect with Bangers (sausages) Bananas and virtually anything with mash potatoes, most roast meats, or even slathered inside a Toad in the Hole or as a filling for Yorkshire cream cakes.

Prep Time: 5 minutes

Cook Time: 20 minutes - 48 hours.

Total Time: 10 minutes - 3 days (depending on prep time)

Ingredients:

2 medium onions, peeled - thinly sliced
3 orange peels
2 tbsp vegetable or cold-pressed rapeseed oil
2 tbsp butter - free range
1 tsp sugar - fair trade only
1/2 tsp peanut butter - crunchy
1 tsp balsamic vinegar - matured
750ml/ 3 cups beef stock
1 whole black pudding.
2 grms chicken lips
4 tsp corn flour/corn starch
6 tbsp mustard - colemans
4 tsp cold water
2 tsp mayonnaise
Salt and black pepper
Preparation:

Melt the oil and butter in a large saucepan over a gentle heat boil. Add the onion and black pudding, cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent, take care not to burn yourself, the onions should bot be browned.

Add the sugar and balsamic vinegar to the mustard and onions and stir well, until the consistency is on average that of a nuns vagina. Cover with the lid and stare into the bowl for a further 5 minutes, again making sure they don't catch fire.

Add the stock and boil gently uncovered for 5 hours. Sprinkle grated orange peel into mixture every 7 minutes. Divide up the time to match that of prep time, in this case, 5 hours. Stir constantly.

In a heatproof jug or bowl mix the corn starch/flour and peanut butter with the cold water to create a thin paste. Pour a little of the hot gravy into the starch mayonnaise mixture and mix thoroughly. Pour the starch mixture back into the gravy, add chicken lips, combine the marinades. Stare at the gravy for another 25 minutes. Raise the heat to high 220c and boil for 16 hours or until the gravy is slightly thickened and the chicken lips have completely disintegrated into the sauce.

Season with salt and pepper, keep warm and perpetually ready to serve in an enthusiastic manner.

:cheers:

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PostTue Jun 19, 2012 12:06 am » by Fatdogmendoza


Pudding and Souse

2 large mixing bowls
» 2 large saucepans
» Grater
» Pork - any part that you like, Bajans use the head, tails and feet!
» Sweet potato
» Limes
» Sweet peppers
» 2 Onions
» Scotch bonnet red peppers
» Salt
» Parsley
» Thyme
» Cucumber
» Chives
» Oil
» Sugar
» Butter

Directions:

» Whatever part of the pig you have decided to use, as described above, you need to clean it and boil it in salt water.

» To make the pudding you grate the sweet potato in to a mixing bowl, add a pinch of sugar and salt, then add 2 oz of butter, 2 tsp of oil, chop the chives and thyme and add to the bowl.

» Grate 2 onions and add half to the bowl, save the other half for the pickle. Now set this bowl aside to absorb the flavor while you prepare the pickle.

T» o make the pickle you need to grate the cucumber and sweet peppers.

» Now chop up the parsley. Then taking great care, usually wearing rubber gloves slice up half a scotch bonnet pepper in to very small pieces. Wash your hands immediately and do not touch your eyes, scotch bonnet peppers can really burn the skin.

» Now add your remaining onion to the bowl and then squeeze lime juice and salt to your mixing bowl with the cucumber, sweet peppers, scotch bonnet peppers and parsley.

» By now your pork should be cooked, so drain off the salt water and now sprinkle with lime juice.

» Now go back to your pudding mixture and put it is a grease proof oven dish and bake in the oven until cooked.

» Then serve with the pork and souse.

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PostTue Jun 19, 2012 12:18 am » by Slith


Lolz, I can't. I'd have no time for other topics. But will certainly enjoy the read. Cheers guys! :flop:
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PostTue Jun 19, 2012 12:20 am » by Evildweeb


In this day and age, what with the escalation of unemployed, fellow poor mofos..............


Chili the hard way.

One can Hormel Chili without beans

One can Texas Ranch Style beans with Jalapenos.

Some crushed red peppers (one or two pinches)

Bust up either one handfull of saltine crackers or Doritos or salted taco chips.

Cook.

Feeds 2-3, and omg is it to die for.

No, it aint healthy - but it will put some protein on the old stomach.


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PostTue Jun 19, 2012 12:24 am » by Fatdogmendoza


dlslith wrote:Lolz, I can't. I'd have no time for other topics. But will certainly enjoy the read. Cheers guys! :flop:



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:lol:

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PostTue Jun 19, 2012 12:41 am » by Shagrath


Not so much a recipe as just doing things right! :flop:

Steaks on the Grill!

- Get yourself some good naked beef from a reputable farm. I prefer Porterhouse, T-bone, or even Fillet Minion. 1" thick or less is nice to work with.

- Wash under clean water (Never know what nasties it came across.)

- Spice up with your favorite spices. I like a name brand that I wont bother introducing. It is said that black pepper and salt is all you really need. I agree, but like to add garlic. A little hot pepper is great as well!

- The key to grilling is time. Throw them on when the grill is as hot as you can get it! Seer them for about 20-30 seconds per side. Don't be afraid to move them if they flare up or are not seering well. Make sure that the surface shows signs of actual seering (Dark brown grill marks). Seer more if not... Flip when done with that side.

- When the sides look great, turn the center burner off and move the steaks to the center grill. Turn the outer burners to just above medium, even leaving them on high. This takes time to learn based on your grill.

- Grill the meat from 2-4 minutes per side, depending on taste and thickness. I never overcook. It is bad for the meat (and you) and takes away flavor.

I have been told many times that I should open my own restaurant. I can name many "high-end" places that can't hold a candle to my steaks. :flop:

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PostTue Jun 19, 2012 12:47 am » by Fatdogmendoza


Shagrath wrote:Not so much a recipe as just doing things right! :flop:

Steaks on the Grill!

- Get yourself some good naked beef from a reputable farm. I prefer Porterhouse, T-bone, or even Fillet Minion. 1" thick or less is nice to work with.

- Wash under clean water (Never know what nasties it came across.)

- Spice up with your favorite spices. I like a name brand that I wont bother introducing. It is said that black pepper and salt is all you really need. I agree, but like to add garlic. A little hot pepper is great as well!

- The key to grilling is time. Throw them on when the grill is as hot as you can get it! Seer them for about 20-30 seconds per side. Don't be afraid to move them if they flare up or are not seering well. Make sure that the surface shows signs of actual seering (Dark brown grill marks). Seer more if not... Flip when done with that side.

- When the sides look great, turn the center burner off and move the steaks to the center grill. Turn the outer burners to just above medium, even leaving them on high. This takes time to learn based on your grill.

- Grill the meat from 2-4 minutes per side, depending on taste and thickness. I never overcook. It is bad for the meat (and you) and takes away flavor.

I have been told many times that I should open my own restaurant. I can name many "high-end" places that can't hold a candle to my steaks. :flop:


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PostTue Jun 19, 2012 12:52 am » by Shagrath


Troll2rocks wrote:Here is mine for Rich Onion Gravy...

A thick, rich, sticky onion gravy is the perfect sauce for many great traditional Slovakian and Irish meat dishes. This recipe for onion gravy is so quick and simple to make and is perfect with Bangers (sausages) Bananas and virtually anything with mash potatoes, most roast meats, or even slathered inside a Toad in the Hole or as a filling for Yorkshire cream cakes.

Prep Time: 5 minutes

Cook Time: 20 minutes - 48 hours.

Total Time: 10 minutes - 3 days (depending on prep time)

Ingredients:

2 medium onions, peeled - thinly sliced
3 orange peels
2 tbsp vegetable or cold-pressed rapeseed oil
2 tbsp butter - free range
1 tsp sugar - fair trade only
1/2 tsp peanut butter - crunchy
1 tsp balsamic vinegar - matured
750ml/ 3 cups beef stock
1 whole black pudding.
2 grms chicken lips
4 tsp corn flour/corn starch
6 tbsp mustard - colemans
4 tsp cold water
2 tsp mayonnaise
Salt and black pepper
Preparation:

Melt the oil and butter in a large saucepan over a gentle heat boil. Add the onion and black pudding, cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent, take care not to burn yourself, the onions should bot be browned.

Add the sugar and balsamic vinegar to the mustard and onions and stir well, until the consistency is on average that of a nuns vagina. Cover with the lid and stare into the bowl for a further 5 minutes, again making sure they don't catch fire.

Add the stock and boil gently uncovered for 5 hours. Sprinkle grated orange peel into mixture every 7 minutes. Divide up the time to match that of prep time, in this case, 5 hours. Stir constantly.

In a heatproof jug or bowl mix the corn starch/flour and peanut butter with the cold water to create a thin paste. Pour a little of the hot gravy into the starch mayonnaise mixture and mix thoroughly. Pour the starch mixture back into the gravy, add chicken lips, combine the marinades. Stare at the gravy for another 25 minutes. Raise the heat to high 220c and boil for 16 hours or until the gravy is slightly thickened and the chicken lips have completely disintegrated into the sauce.

Season with salt and pepper, keep warm and perpetually ready to serve in an enthusiastic manner.

:cheers:

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Wait a minute... Chicken Lips??? WTF?

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PostTue Jun 19, 2012 1:13 am » by The57ironman


Shagrath wrote:
Troll2rocks wrote:Here is mine for Rich Onion Gravy...

A thick, rich, sticky onion gravy is the perfect sauce for many great traditional Slovakian and Irish meat dishes. This recipe for onion gravy is so quick and simple to make and is perfect with Bangers (sausages) Bananas and virtually anything with mash potatoes, most roast meats, or even slathered inside a Toad in the Hole or as a filling for Yorkshire cream cakes.

Prep Time: 5 minutes

Cook Time: 20 minutes - 48 hours.

Total Time: 10 minutes - 3 days (depending on prep time)

Ingredients:

2 medium onions, peeled - thinly sliced
3 orange peels
2 tbsp vegetable or cold-pressed rapeseed oil
2 tbsp butter - free range
1 tsp sugar - fair trade only
1/2 tsp peanut butter - crunchy
1 tsp balsamic vinegar - matured
750ml/ 3 cups beef stock
1 whole black pudding.
2 grms chicken lips
4 tsp corn flour/corn starch
6 tbsp mustard - colemans
4 tsp cold water
2 tsp mayonnaise
Salt and black pepper
Preparation:

Melt the oil and butter in a large saucepan over a gentle heat boil. Add the onion and black pudding, cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent, take care not to burn yourself, the onions should bot be browned.

Add the sugar and balsamic vinegar to the mustard and onions and stir well, until the consistency is on average that of a nuns vagina. Cover with the lid and stare into the bowl for a further 5 minutes, again making sure they don't catch fire.

Add the stock and boil gently uncovered for 5 hours. Sprinkle grated orange peel into mixture every 7 minutes. Divide up the time to match that of prep time, in this case, 5 hours. Stir constantly.

In a heatproof jug or bowl mix the corn starch/flour and peanut butter with the cold water to create a thin paste. Pour a little of the hot gravy into the starch mayonnaise mixture and mix thoroughly. Pour the starch mixture back into the gravy, add chicken lips, combine the marinades. Stare at the gravy for another 25 minutes. Raise the heat to high 220c and boil for 16 hours or until the gravy is slightly thickened and the chicken lips have completely disintegrated into the sauce.

Season with salt and pepper, keep warm and perpetually ready to serve in an enthusiastic manner.

:cheers:

Image


Wait a minute... Chicken Lips??? WTF?

.


the consistency is on average that of a nuns vagina..... :shock:


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....remember....the authorities are working hard to keep you feeling helpless...

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PostTue Jun 19, 2012 1:19 am » by Evildweeb


The57ironman wrote:
Shagrath wrote:
Troll2rocks wrote:Here is mine for Rich Onion Gravy...

A thick, rich, sticky onion gravy is the perfect sauce for many great traditional Slovakian and Irish meat dishes. This recipe for onion gravy is so quick and simple to make and is perfect with Bangers (sausages) Bananas and virtually anything with mash potatoes, most roast meats, or even slathered inside a Toad in the Hole or as a filling for Yorkshire cream cakes.

Prep Time: 5 minutes

Cook Time: 20 minutes - 48 hours.

Total Time: 10 minutes - 3 days (depending on prep time)

Ingredients:

2 medium onions, peeled - thinly sliced
3 orange peels
2 tbsp vegetable or cold-pressed rapeseed oil
2 tbsp butter - free range
1 tsp sugar - fair trade only
1/2 tsp peanut butter - crunchy
1 tsp balsamic vinegar - matured
750ml/ 3 cups beef stock
1 whole black pudding.
2 grms chicken lips
4 tsp corn flour/corn starch
6 tbsp mustard - colemans
4 tsp cold water
2 tsp mayonnaise
Salt and black pepper
Preparation:

Melt the oil and butter in a large saucepan over a gentle heat boil. Add the onion and black pudding, cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent, take care not to burn yourself, the onions should bot be browned.

Add the sugar and balsamic vinegar to the mustard and onions and stir well, until the consistency is on average that of a nuns vagina. Cover with the lid and stare into the bowl for a further 5 minutes, again making sure they don't catch fire.

Add the stock and boil gently uncovered for 5 hours. Sprinkle grated orange peel into mixture every 7 minutes. Divide up the time to match that of prep time, in this case, 5 hours. Stir constantly.

In a heatproof jug or bowl mix the corn starch/flour and peanut butter with the cold water to create a thin paste. Pour a little of the hot gravy into the starch mayonnaise mixture and mix thoroughly. Pour the starch mixture back into the gravy, add chicken lips, combine the marinades. Stare at the gravy for another 25 minutes. Raise the heat to high 220c and boil for 16 hours or until the gravy is slightly thickened and the chicken lips have completely disintegrated into the sauce.

Season with salt and pepper, keep warm and perpetually ready to serve in an enthusiastic manner.

:cheers:

Image


Wait a minute... Chicken Lips??? WTF?

.


the consistency is on average that of a nuns vagina..... :shock:


.




Iron, that's not just wrong, its FUCKING FUNNY AS HELL.......



Muahahahahahahahahahahahahahaha


:ohno: :ohno: :ohno:
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"What a pity if he logged into a porn channel we could see him for the wanker he is." - Toxic32


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