Whats on the menu for dinner these days??

[novice chook]

That sounds disgustingly yummy novice chook
I still love a good spag bol but sometimes I just make a tex mex style one instead with kidney beans and corn and chuck in a packet of taco seasoning, something just a bit different without being to different.

It is yummy - I found it in one of those Super Food Ideas mags a few years ago and it's been a regular at my place ever since. I'll have to make another soon as I ate the last piece out the freezer last night.

Nothing can be the good old spag bol though can it - it's another staple at my place. I make it in the slow cooker and include heaps of veges (my fave way of eating them cause I can't taste they're there) in a huge batch and freeze in 2 meal portions.

Salivating just thinking about it

NC

[redwhiteblue]

Well as my buddy Greeds told me to get back to the kitchen (or words to that effect ) I might as well share redwhiteblue's recipe for a red,white and blue cheesecake. No baking is required and very few ingredients so it's budget friendly too.

Preparation Time: 10 minutes
Serves: 4 (yeah right )
Ingredients:
1 packet plain sweet biscuits or try Chocolate Ripple or Gingernuts for a different flavoured crust
A small amount of butter or margarine (I use butter because I'm a purist)
1 tin of sweetened condensed milk
250g packet Philadelphia Cream Cheese, softened
Juice of 2 lemons

Method:
Line a cake tin or springform pan with baking paper or foil.

Crush up biscuits in a food processor or blender if you want to. I just smash them with a rolling pin and think of the Melbourne Storm or maybe Souths and that usually gets the job done.

Add enough butter to stick the mixture together. Press mixture into the lined tin. Place in the fridge to set.

In a large mixing bowl, add the softened cream cheese. Beat with an electric mixer until smooth.
Add the sweetened condensed milk. Beat until smooth. Then add the juice of 2 lemons and beat again until smooth and creamy. Pour mixture into refrigerated biscuit base and return to the fridge until ready to serve. Decorate with blueberries and raspberries (if you are a billionaire and can afford them), if not strawberries will suffice and there you have a red, white and blue cheesecake.

[Guest]

Before we go any further, RWB and NC need to give the Turk some space. I'm married ladies..

Now Parkway poof! Go to Woolies get some live mussels in the Costy Bro's packages and some diced can tomatoes and some fresh basil from the garden.. Boil the blue lip mussels in a pot after roasting a table spoon of crushed Garlic, then simmer 2cans of diced tomatoes with the basil and the full rind of 1 lemon, add a tea spoon of dried chilli and TS of salt, half a cup of white wine. Simmer for 8 mins then add the tomatoe sauce to the strained mussels and serve over a bed of boiled brown rice and wash down with either a Boston bay reisling or a nice home brew..


LYLT.

[horrie hastings]

It is yummy - I found it in one of those Super Food Ideas mags a few years ago and it's been a regular at my place ever since. I'll have to make another soon as I ate the last piece out the freezer last night.

Nothing can be the good old spag bol though can it - it's another staple at my place. I make it in the slow cooker and include heaps of veges (my fave way of eating them cause I can't taste they're there) in a huge batch and freeze in 2 meal portions.

Salivating just thinking about it

NC

Sometimes you find some simple but amazing recipes in those magazines.I have a favourite pasta bake from one of the magazines, I haven't cooked it myself but when I work late it is quite often waiting for me for dinner when I get home, it has tomato soup for the base and a béchamel sauce with grated zuchinni, grated carrot and peas and has cheese on top, it is yum.Usually enough left over for lunch at work.Had two big serves for dinner tonight.

[horrie hastings]

Before we go any further, RWB and NC need to give the Turk some space. I'm married ladies..

Now Parkway poof! Go to Woolies get some live mussels in the Costy Bro's packages and some diced can tomatoes and some fresh basil from the garden.. Boil the blue lip mussels in a pot after roasting a table spoon of crushed Garlic, then simmer 2cans of diced tomatoes with the basil and the full rind of 1 lemon, add a tea spoon of dried chilli and TS of salt, half a cup of white wine. Simmer for 8 mins then add the tomatoe sauce to the strained mussels and serve over a bed of boiled brown rice and wash down with either a Boston bay reisling or a nice home brew..


LYLT.

Sounds like the way I cook mussels, I buy between 750gm to a kilo of black mussels.I clean and debeard the mussels, cant be bothered with the packet ones, I love the hands on bit. I make a tomato sauce with either tomato puree or passata and add a tin of chopped tomatoes, onions,chilli, sometimes garlic and a bit of herbs and bay leaves and red wine, while that is simmering i toss the mussels in a fry pan with a splash of white wine and put the lid on till they start opening, take the mussels out and put them in the sauce, then I strain the white wine and mussel juice into the sauce and serve up with a bit of fresh Italian parsley and some crusty bread, yummmm.
The odd time when a mussel hasn't opened or closed properly when prepearing them I just chuck them in the freezer and they turn out to be a gun bait for leatherjacket which is another top feed

[Parkway_Drive]

It is yummy - I found it in one of those Super Food Ideas mags a few years ago and it's been a regular at my place ever since. I'll have to make another soon as I ate the last piece out the freezer last night.

Nothing can be the good old spag bol though can it - it's another staple at my place. I make it in the slow cooker and include heaps of veges (my fave way of eating them cause I can't taste they're there) in a huge batch and freeze in 2 meal portions.

Salivating just thinking about it

NC

I too love a good spag bol.....my last ex was a brilliant chef and her spag bol was the best..alas I don;t get to eat it anymore..I used to do a pretty mean spag bol too...funny I forgot as my rut has been that bad.

Well as my buddy Greeds told me to get back to the kitchen (or words to that effect ) I might as well share redwhiteblue's recipe for a red,white and blue cheesecake. No baking is required and very few ingredients so it's budget friendly too.

Preparation Time: 10 minutes
Serves: 4 (yeah right)
Ingredients:
1 packet plain sweet biscuits or try Chocolate Ripple or Gingernuts for a different flavoured crust
A small amount of butter or margarine (I use butter because I'm a purist)
1 tin of sweetened condensed milk
250g packet Philadelphia Cream Cheese, softened
Juice of 2 lemons

Method:
Line a cake tin or springform pan with baking paper or foil.

Crush up biscuits in a food processor or blender if you want to. I just smash them with a rolling pin and think of the Melbourne Storm or maybe Souths and that usually gets the job done.

Add enough butter to stick the mixture together. Press mixture into the lined tin. Place in the fridge to set.

In a large mixing bowl, add the softened cream cheese. Beat with an electric mixer until smooth.
Add the sweetened condensed milk. Beat until smooth. Then add the juice of 2 lemons and beat again until smooth and creamy. Pour mixture into refrigerated biscuit base and return to the fridge until ready to serve. Decorate with blueberries and raspberries (if you are a billionaire and can afford them), if not strawberries will suffice and there you have a red, white and blue cheesecake.

I am hopeless with desserts but sure like eating them....love the Roosters Colours RWB...

Before we go any further, RWB and NC need to give the Turk some space. I'm married ladies..

Now Parkway poof! Go to Woolies get some live mussels in the Costy Bro's packages and some diced can tomatoes and some fresh basil from the garden.. Boil the blue lip mussels in a pot after roasting a table spoon of crushed Garlic, then simmer 2cans of diced tomatoes with the basil and the full rind of 1 lemon, add a tea spoon of dried chilli and TS of salt, half a cup of white wine. Simmer for 8 mins then add the tomatoe sauce to the strained mussels and serve over a bed of boiled brown rice and wash down with either a Boston bay reisling or a nice home brew..


LYLT.

Now Tuk Tuk Turk T-girl....the ladies actually like me....Im getting the votes..
and thanks for the mussels recipe as they are the only muscles you have T-girl...

Sometimes you find some simple but amazing recipes in those magazines.I have a favourite pasta bake from one of the magazines, I haven't cooked it myself but when I work late it is quite often waiting for me for dinner when I get home, it has tomato soup for the base and a béchamel sauce with grated zuchinni, grated carrot and peas and has cheese on top, it is yum.Usually enough left over for lunch at work.Had two big serves for dinner tonight.

Sounds like the way I cook mussels, I buy between 750gm to a kilo of black mussels.I clean and debeard the mussels, cant be bothered with the packet ones, I love the hands on bit. I make a tomato sauce with either tomato puree or passata and add a tin of chopped tomatoes, onions,chilli, sometimes garlic and a bit of herbs and bay leaves and red wine, while that is simmering i toss the mussels in a fry pan with a splash of white wine and put the lid on till they start opening, take the mussels out and put them in the sauce, then I strain the white wine and mussel juice into the sauce and serve up with a bit of fresh Italian parsley and some crusty bread, yummmm.
The odd time when a mussel hasn't opened or closed properly when prepearing them I just chuck them in the freezer and they turn out to be a gun bait for leatherjacket which is another top feed

Thanks for the response all....keep posting more salivating dishes if you can as The_Drive is going to cook up a storm......

I had to remove some of your emoticons in my response too as I exceeded the limit, please except my apolojees....where are my Frank-Paul Gaultier Glasses????

[Parkway_Drive]

Leather jacket...sounds yummy HH and has got to be better than Turks blind mullet suggestion...

[redwhiteblue]

Before we go any further, RWB and NC need to give the Turk some space. I'm married ladies..

Now Parkway poof! Go to Woolies get some live mussels in the Costy Bro's packages and some diced can tomatoes and some fresh basil from the garden.. Boil the blue lip mussels in a pot after roasting a table spoon of crushed Garlic, then simmer 2cans of diced tomatoes with the basil and the full rind of 1 lemon, add a tea spoon of dried chilli and TS of salt, half a cup of white wine. Simmer for 8 mins then add the tomatoe sauce to the strained mussels and serve over a bed of boiled brown rice and wash down with either a Boston bay reisling or a nice home brew..


LYLT.

What does that have to do with this thread?

[redwhiteblue]

Leather jacket...sounds yummy HH and has got to be better than Turks blind mullet suggestion...

Is it a Frank Paul Gaultier jacket though?

[Parkway_Drive]

Is it a Frank Paul Gaultier jacket though?

Golden RWB!!!...

Stay tuned for my simple but classic Thai Chicken recipe coming to this thread over the weekend. I'm off to Maccas for something to eat..

[novice chook]

Sometimes you find some simple but amazing recipes in those magazines.I have a favourite pasta bake from one of the magazines, I haven't cooked it myself but when I work late it is quite often waiting for me for dinner when I get home, it has tomato soup for the base and a béchamel sauce with grated zuchinni, grated carrot and peas and has cheese on top, it is yum.Usually enough left over for lunch at work.Had two big serves for dinner tonight.

Both the Super Food Ideas and Taste Mags (and website) are great for simple but satisfying recipes and don't cost that much. I ended up with quite a collection of them and in the end went through them all and ripped out all the recepies I wanted to keep before throwing away the mags. Put all the recepies in a folder sorted into sections (beef, chicken, soups, vegies, pasta etc) and have managed to taste test quite a few.

My problem is I am a creature of habbit, and once I have a fave meal, I tend to make it on a regular basis simply because I enjoy eating it. I am a real fan of stews, casseroles and curries and my freezer is full of those sorts of meals. All they generally need to accompany them are rice or pasta, which is the extent of my weeknight cooking.

NC

[redwhiteblue]

I am hopeless with desserts but sure like eating them....love the Roosters Colours RWB...

I'm the opposite! I don't eat sweets much at all as I'd rather have cheese, fruit and crackers after dinner but I don't mind making them for other people. If you can smash and pour, you can make this cheesecake!

Now I'm off to dig around the wardrobe for my Frank Paul Gaultier raincoat...no sunnies today!

[Guest]

What does that have to do with this thread?

LOL! about as much as Frank Paul Gaultier

[horrie hastings]

Both the Super Food Ideas and Taste Mags (and website) are great for simple but satisfying recipes and don't cost that much. I ended up with quite a collection of them and in the end went through them all and ripped out all the recepies I wanted to keep before throwing away the mags. Put all the recepies in a folder sorted into sections (beef, chicken, soups, vegies, pasta etc) and have managed to taste test quite a few.


NC

He he, sounds like exactly what I do to,i have the folder sitting beneath the computer, all divided up into catergories.Still plenty of ones I haven't tried yet, I am like you, I tend to be a creature of habit and make the same ones over and over again.

[Parkway_Drive]

Last Tuesday night...I ventured into the kitchen and attempted a penne and chorizo combo with a bolognase infused with red wine.

I served and ate it on Tuesday and also Wednesday night after refrigerating the left overs and forgetting to take it to work for lunch as I had originally planned...and I am still alive. I may be a bit more adventurous next time and have a go at some of the recommendations on here.

The Chef!!!!