Apple dumplings. Really just apples wrapped in pie crust, but really good if you like apple pie. http://aboxofbetty.tumblr.com/post/157828075302/family-favorite-desserts-n-6-apple-dumplings
curried sausages! you need: some sausages (not sure how many-we get our sausages packed in bags by the homekill guy, and each pack is enough to make curried sausages for 4 people) an onion some garlic some vegetables (celery, carrots, beans, broccoli, peas, whatever) curry powder a big pot a normal pot water rice some flour or other thickener this recipe has rice cooking instructions for people with no rice cookers. defrost and chop the sausages. the sausage bits should be about 2 or 3 centimeters long. chop up the onion. i wear goggles for this. mince the garlic. oil the pot and put the garlic-and-onion mix in there. stir it a little. once it starts to look even a little bit cooked put the sausages in there. put water in the normal pot, and some rice-1/3 cup to each person, i think? maybe 1/2 a cup. it'll expand a lot when cooked. anyway cover that pot and just leave it cooking. stir a few times. i don't know how much stirring is necessary because i like stirring the pile of sausage, onion and garlic so i just stand there and stir it constantly. once the sausages are browned, put in some curry powder-1 teaspoon if it's hot curry powder, 2 or 3 if it's mild. stir once and put in some water. keep putting in water until the water just barely covers the sausages. put veggies in the big pot. shake some flour in-or other thickener, like cornstarch. stir it a lot to stop the thickener turning into lumps. when the rice has boiled, turn it off and just...leave it for 10 minutes while the sausages cook. once the rice is done, check to see if the sausages are cooked all the way through-if they are then drain the rice and eat. you can add other seasonings too, like salt, or soy sauce.
So I made the meat pie filling recipe I posted a while back, but instead of putting it in puff pastry, I put it in circles of pie dough, folded and sealed it, and then fried them up. I think they're tasty, but really greasy. My deep frying skills are not that good.
Idk if theres a post about deep-frying methods, but iirc from my uncle's lessons, the trick to keeping your food from getting soggy with grease is to make sure the grease is REALLY hot when you put the stuff in. Not, like, about-to-catch-on-fire hot, but make sure its up to temperature, then take the stuff out and drain it well as soon as its done. Paper towels are great for this too.
Keeping the oil at the right temperature is a big thing too; if you put too much in and it drops, that can lead to greasy results.
Deep frying tips from the food service industry: deeper is better, don't overcrowd your oil, temp it before each batch (candy thermometer is your friend), wait thirty seconds and then stir if you're making fries or chips, and it's done when the bubbles mostly subside.
OH HEY I JUST REMEMBERED I WANTED TO TRANSLATE THIS ONE @sirsparklepants here you go haha sorry it took so dang long Orange Salmon on Spinach (4 Servings) Ingredients For the sauce: 1 onion 1 teaspoon oil 200ml orange juice 200ml vermouth, e.g. Noilly Prat 200ml fish stock 200ml cream 1 tablespoon cornstarch salt, pepper cayenne for the spinach: 1 onion 1 teaspoon oil 300g spinach (frozen) salt, pepper grated nutmeg for the salmon: 600g salmon filet without skin salt, pepper 1 tablespoon olive oil 8 slices from one natural orange (organic is recommended) takes circa 20 minutes prep. plus cooking time Spoiler: calorie count ca. 450 kcal/1884 kJ per portion Instructions For the sauce peel and dice the onion and cook in the oil until translucent. Then pour in the orange juice, cook uncovered to reduce to half. Add in vermouth and fish stock and again, cook until reduced to half. Pour in cream and bring to a boil Mix the starch with a small amount of cold water and thicken the sauce with it. season with salt, pepper and cayenne. Preheat oven to 120°C For the spinach peel and dice the other onion and cook in oil until translucent. add the spinach and 50ml water to the pot and cover, letting it thaw at middling heat. season with salt, pepper and nutmeg. wash and pat dry the salmon, season with salt and pepper fry the salmon in olive oil, one minute on each side. prepare a flat form by laying out four orange slices. Put the salmon filets on top and cover each with another orange slice. Let the salmon cook until done in the oven for ten minutes. serve with spinach and sauce (Optional carbs that fit well are rice or tagliatelle.)
They turned out pretty good! I probably should have rolled them out thinner, but they were great with the butter chicken and even made a pretty good sandwich.
Raven's Grandma's Potato salad Direct transcription: [my additions are in these brackets] 5 lbs potatoes (I like red ones for potato salad) 1 dozen eggs cooked hard [she means hard boiled] 1 cup chopped celery salt and pepper to taste Dressing (approximate measurements) 2 cups mayo 1 Tbsp mustard (start 1 tsp and add more to taste) [I think this is if you don't feel like there's enough in it.] 1 Tbsp cider vinegar (or more to taste) 1 Tbsp sugar (or more to taste) 1 Tbsp milk (or more to taste) I mix the dressing as above and then add more ingredients til it tastes right. I like to cook the potatoes in their skins. I make the eggs the night before. If there isn't enough dressing you may have to make a little more. Its better if refrigerated at least 2 hours before eating. @Saro
Is there an easy solution to slicing tomatoes? I really like sliced tomatoes on my sandwiches, but buying tomatoes and slicing them drains a surprising amount of spoons. Is there some kind of gadget that can make multiple slices at once, or does anyone know great life hacks to make the process less of a messy cleanup or anything?
This isn't much and you might already know it, but slicing tomatoes is way easier and less messy with a serrated knife.
maybe do it in a very shallow bowl or something, so you just have to wash it with the rest of the dishes rather than having to wipe down an entire bench?
a mandolin slicer might be helpful, it makes consistent sized slices while keeping the tomato secure in a hand guard to keep your fingers away from the blade
Someone posted hush puppies in another thread so I made hush puppies. Recipe: 1.5 cups cornmeal .5 cups flour or gf flour substitute (or just all cornmeal) 0.5 teaspoons baking soda 0.5 teaspoons salt 1 tablespoon onion powder 1 cup buttermilk (increase baking soda to 1 teaspoon if using regular milk) 1 egg Preheat oil to 350f. Mix dry ingredients and wet ingredients, then mix together all. Drop by spoonfuls into oil. Fry about two minutes or until bubbles die down. Drain on paper towels.
Can confirm mandolin slicer is magical for tomatoes and just slicing things in general. My dream kitchen has one
