post your all time favorite recipes here

no

Kidding, I've posted a few before, here ya go:
Vegetarian ones.
Toasted walnuts
Take a stick of celery, about 2-4inchs long, place pieces of walnut along the channel, grate cheese on top, and grill till golden.

Swozza: (Don’t ask me, my kids call it that, god knows why, lol)
Slice and salt eggplant, to your own preference, thin or thick. Dry roast in oven, very low heat for a couple of hours.
Slice and sprinkle with sugar at least two colours of capsicum. Dry roast as above.
Sauté onions, garlic, and small buds of broccoli and cauliflower, till just barely soft on the outside, the onions should just be going clear.
Combine all the ingredients and place in casserole dish, cover and cook in oven at 100dg Celsius for 20 minutes, with salt and pepper to taste.
Risotto (my personal favourite)
Chop and blanch (quick dip in boiling water, till it softens, rinse with cold water) a bunch of spinach.
Take at least 250gms of rice, whichever you like, and boil till nearly ready, rinse in cold water.
Chop one whole head of garlic and sauté gently in butter, add rice and spinach, and salt and pepper to taste, keep cooking gently until rice is soft

Bean Pasty

Get as many kinds of beans as you like, the more the better, canned or fresh, doesn’t matter. Rinse the canned ones, lightly chop the fresh ones, and then slowly fry them in some sort of oil or butter, your choice. When they’re soft, remove from heat and allow to cool. Make or get some shortcrust pastry, and some dried onions and/or capsicum/chillies even, and dried apples.
Lay out the pastry as a sheet and spread the bean mix across it, sprinkle with the dried stuff, then roll it up, not too tight.
Brush with oil, butter, or egg, and bake in a pre-heated oven, 160dg Celsius, for thirty to forty minutes, depending on how thick you’ve made it, but the outside colour is a good indicator, if it looks ready it probably is, lol.

Mini Beef Wellington:
One thick slice of fillet steak, seared lightly in pan.
In same pan put equal quantities of finely diced onion, same mushrooms, and pate', or liverwurst. Simmer till dark and cooked. Add a couple of drops of Worcestershire Sauce.S&P.
Lay out a sheet of Puff-Pastry, spread mix, put steak on top, cover with mix, and wrap well in Pastry.
Brush with egg or milk, and put in hot oven till golden.
Delicious!

Edible Cookie Dough (It's my speciality )

2 Tablespoons of brown sugar
2 Tablespoons of white sugar
2 Tablespoons of butter

(Mix them together until smooth)

Stir in 2 tablespoons of milk and then add 2 cups of flour and stir until dough-like.

Then put it in the fridge and leave it to set for about half an hour to an hour.

If you want you can add in chocolate chips into the mixture before you add the flour, I've used marshmallows in the past too.

Not sure how much this makes, think it's about 8.

Sorted!

Asian Spiced Chicken Wings


Ingredients:

3 pounds chicken wings

1 cup soy sauce

1 cup brown sugar

1/2 cup ketchup

2 teaspoons fresh ginger - minced

2 cloves garlic minced

1/4 cup dry sherry

1/2 cup hoisin sauce

1 tablespoon fresh lime juice

3 tablespoons sesame seeds toasted


1/4 cup green onions thinly sliced

Directions:

Broil the chicken winds 10 minutes on each side or until browned.

Transfer the chicken wings to the crock-pot slow cooker.

Add the remaining ingredients, except the hoisin sauce, lime juice, sesame seeds and green onions and stir thoroughly. cover; cook on LOW 5-6 hours or on HIGH for 2-3 hours.

Stir once in the middle of cooking to baste the wings with sauce.

Remove the wings from the stoneware and reserve 1/4 cup of the juice in the slow cooker. Combine this juice with the hoisin sauce and lime juice.

Drizzle over the chicken wings. Before serving, sprinkle the wings with toasted sesame seeds and green onions and mix to coat evenly.

My favorite recipe is a Rachel Ray recipe. It's her Ginger Noodles.
Ingredients:


* 1 1/2 pounds of perciatelli or bucatini pasta – they boil up big!
* Salt
* 1 4-inch piece of fresh ginger, peeled and grated
* 3 large garlic cloves, chopped
* 1 1/2 cups chicken stock
* 1/2 cup Tamari (dark soy sauce)
* 6 scallions, thinly sliced


Preparation:


Fill your largest pot with water and place over high heat. Bring to a boil to cook the pasta, putting a lid on it so it comes up to a boil faster. Once at a boil, add some salt and the pasta and cook to al dente.

Once you’ve dropped the pasta in the boiling water, pre-heat a large skillet over medium heat with two turns of the pan of vegetable oil, about two tablespoons. Add the ginger and garlic and cook, stirring frequently, for 2-3 minutes. Add the chicken stock and Tamari (eyeball it) and bring up to simmer; let it continue to simmer while it waits for the pasta to finish cooking.

Drain the pasta thoroughly and add to the skillet. Toss to coat and continue to cook until the pasta has soaked up most of the liquid in the skillet. If you don’t think your skillet is big enough for all the pasta, then transfer the sauce to the pot you cooked the pasta in and combine and cook it in there. Turn the heat off and add the scallions.


This is the only recipe that I know by heart. It is really good. I hope that whoever decides to try it like it.
Thanks.