ALFA Recipie Exchange

[FanaticusIncendi]

What is Korma sauce?

Korma is a type of Indian sauce, made with tomatoes, cream and a variety of Indian spices like cardamom. that's about all i know about it, i've never actaull made it although i love to eat it.

[Galadorn]

Fancy's* Uber KD Explosive Cheese Extravaganza To Die For (TM)


**important: Whatever you read below, you do NOT waver from the ingredients nor the instructions when making this recipe, if you do not follow instructions to the letter, it just won't work

2 boxes KD
1 can of tuna
1 package all-beef hotdog weiners
2 green peppers
1 red pepper
1 "tin" of pre-cooked individual whole mushrooms (ta hell with fresh stuff, we need canned 5 year old mushies here, all sickly yellow/brown colored cheapos)
1/2 lb. vintage old cheddar cheese
1/2 pound butter (cheap synthetic magarine works just fine )
1/2 cup milk
Salt shaker (full)
Pepper shaker (full)
Bottle "Red Hot Louisiana Hot Sauce"


Prep work:
- cut all beef weiners into mini cylinders, start them boiling so they're pre-cooked
- Grate 1/2 pound vintage old cheddar cheese into a bowl and set aside
- Cut up peppers into small bite sizes (not diced) and set aside
- Open tin of mushrooms, and tuna and drain off excess juiciness from them
- Open both KD boxes, remove powdery magic cheese pouches and set aside, put one box of just noodles back in cupboard (you don't need them)

1. Make KD (boil noodz, strain, plop in butter, one packet of magic cheese powder, and milk)

2. Melt in grated vintage old cheddar cheese

3. Sift in second packet of magic KD cheese powder, using milk and low heat to help you liquify it as by now what you've created is a very thick caserole-ish chunky cheesy masterpiece (*mouth waters at the thought*)

4. Add other ingredients:
- Cut up Peppers
- Mushrooms
- Can of tuna
- All beef weiner pieces
- Lots of salt
- Lots of pepper

5. Use excessive force to stir entire concoction thoroughly.

6. Feel free to add more cheese powder from a 3rd box of KD if necessary, but taste first, what is already made might already burn your throat

7. Season to taste with salt again if needed, but should be damn sour already

8. Serve on a plate, and splash over top a nice thick layer of red hot lousiana hot sauce so the entire mess looks bright red

9. Note: Results may vary

10. Serves as many people as can stomach it

11. Send thank you letters and postcards to:
Galadorn
281/41 P.B. Penthouse 1, floor 7
Phra Kanong, Whattana
Bangkok, Thailand 10110

12. This is not a meal, it's an Event.

GALADORN SUGGESTS: For added joy, drink at least 4-5 beers while cooking the above, with a good action movie on in the background, and several friends smoking and drinking in a nearby room.

((back in my home town, once a week, i'd cook the above using TEN boxes of KD, increasing all other ingredients totals porportionately to match larger size, and a dozen or so of my friends would come over to eat it... they couldn't wait for Monday night Football and Fancy's KD))



*my last name is Facey, and a telephone bill error one day had my name listed as "Matthew Fancy".. a clown friend of mine saw and for the past 10 years one of my nicknames became "Fancy" to one strain of my legions of best friends. So be it.

[Cast_No_Shadow]

Chicken Pie (English)

Trust me when I say this is DIVINE, this pie is so creamy and succulent in the middle and the pastry remains crisp and light.

To make a pie big enough for 4.

2 Skinless and boneless chicken breasts (About 8 oz each, 250g)
4 oz (125g) baby onions
2 Cups (500ml) chicken stock
a Bay leaf and a thyme sprig
7oz (200g) good quality bacon (Canadian is what we use)
7 Tablespoons of Butter (good butter) (100g)
8 oz of button mushrooms, either small or cut into halves\quaters (250g)
1/2 cup (100ml) of a nice dry sherry
7fl oz (200ml) (Just under a cup) of heavy cream
2 teaspoons of chopped tarragon
1 tablespoon of chopped parsley
8oz (250g) puff pastry (home made if you can)
1 medium sized egg (yolk only)
Salt and pepper for seasoning.

Method

Cut the chicken into chunks, about 3/4 of an inch (2cm).
Dip the onions into boiling water for half a minute to loosen their skins and then peel while bringing the stock to boil in a shallow pan, add the oinions and cook for 5 mins or so. Take the onions out (slotted spoon!).

Add the chicken, bay leaf and thyme to the stock and return it to a simmer poaching the chicken for about 5 mins then remove from teh heat and let it cool in the stock for a minute or so. Strain the stock into a cup, throw away the herbs and season the chikcen to taste (s + p)

Cut the bacon into 2cm strips and heat 2 tablespoons of the butter in a frying pan or wok if you fancy, and fry the bacon until crisp it should take no longer than 3 minutes. Remove and drain on paper towels. Quickly wipe the pan.

Melt the rest of the butter in the same pan and when it starts to go all foamy add in the mushrooms and fry for a good 6 or 7 minutes until softened, season.

Pour in the sherry and bubble it away until it is well reduced, return the bacon and onions to the pan of mushrooms and sherry and pour in the rest of the stock from earlier. Bring to a boil and cook until its been reduced to about half of what it was before, Add the cream and reduce again until reduced by 1/3. Add the chopped herbs and then set aside.

Slap on the oven to 200 (c) or 400 (f), roll out your pastry on a lightly floured flat surface until it is about 3mm thick, cut out 4 rounds (or one big one if you are feelign fancy I always do four though tis easier and looks better if you ask me). Use a small tea cup saucer for a guide if you want its the perfect size. Carefully place the pastry rounds onto a large nonstick baking sheet and score the surface in a decorative pattern, we make diamonds (criss cross), do this with the very tip of a sharp knife.

Beat the yolk with 1teaspoon of water and then brush the pastry with the yolk glaze and bake for 10mins until it is risen and a nice golden colour. Top tip, bake for another 2 minutes with the oven door slightly ajar, it helps make the pastry crisp. Remove from the oven and slide onto a wire rack.

Meanwhile, back in filling town you should add the mushrooms and sauce to reheat until bubbling and then drop in teh chicken. As soon as the chicken is hot (use a tempurature probe or prick the biggest chunk with a fork and hold fo ra few seconds and then press on your tounge) check taste as season if needed and divide into pie dishes or onto warmed plates and top with the pie "lid"

Beautiful

[darugith]

Dar’s Crayfish Salad


1 lb Raw Crayfish Tails, peeled
1 ½ teaspoons salt
3 hard-cooked eggs, chopped
¼ cup minced celery, heart and leaves
1/3 cup hand-sliced green onions, tops and bottoms
2 tablespoons grated carrot, (optional)
1/8 teaspoon ground red pepper
½ cup mayonnaise, (more if creamier consistency is desired)
3 tablespoons Grey Poupon dijon mustard

Season raw crayfish tails with salt. Cover and steam crayfish tails. Cook 4-6 minutes, stirring twice. Cool. Chop crayfish tails in food processor. In a mixing bowl, combine chopped crayfish, eggs, celery, green onion, carrot and red pepper. Toss to mix thoroughly. Add mayonnaise and mustard. Mix well. Refrigerate before serving.

If a food processor is used to chop eggs, be careful not to over process. Do not use a food processor to chop green onions. Shrimp may be substituted when crayfish are not in season. Use as a filling for sandwiches, a spread for crackers, a stuffing for cooled pastries, or a stuffing for fresh tomatoes or avocado. If the later, reserve some steamed crayfish tails for garnish. Serves 4.

Note: The stuffed tomato or avocado is ideal on a summer luncheon plate served with marinated fresh carrots, mushrooms, and green beans.

[Joos]

Pasta a la Joos
This is a fairly quick dish to make, generally takes only 15-20 minutes or so. Measurments are per serve.
-- --------
200g Mushrooms (this is the main ingredient, so dont be shy)
Half a red onion (yellow onions work as well, but the red looks nicer)
Garlic (as much as you can take baby)
50g Ham (easily replaced with 100g more mushrooms if you want it veggie)
Blue vein cheese (about 50g per serve, adjust up or down per preference)
1 dl Cream (or milk for a light version)
0.5 dl Red wine (optional)
Half a fist of fresh basil
Salt and pepper
Pasta of choice
----------
First, put the water on for the pasta. Add salt and olive oil to the water to make sure you get taste into the pasta, and to make sure it doesnt stick together.
Slice the mushrooms and onions into fairly chunky bits. Its important that you dont slice it too small, since you want them rather chewy! Fry the mushrooms and onions with the ham in oil (not olive oil, I reccomend sunflower oil) or proper butter (yummier) until the mushrooms gets reduced to about half their size and definetly brown in colour.
Crush or slice the garlic finely, don't press it, and distribute it evenly. Fry for a minute or so more. Add the cream (or milk) and wine, and lower the heat some. You want it to simmer, not boil. When you start to see the first bubbles, add the cheese and the spices. Let it simmer in the pan under a lid, but dont forget to stir from time to time to distribute the cheese evenly. I usually chop up the cheese into smaller pieces before putting it in.
About now the water for the pasta should be boiling, so throw it in there. Let the pasta sauce simmer on very low heat until the pasta is almost ready, then fine tune with salt and pepper to get the taste just right.
If you think the sauce looks to pale, feel free to make it browner with som soy-sauce (especially if you dont add the wine). If you use fresh pasta that get done very quickly (and if you add wine), the sauce could be too runny, and you may need to add some thickening to the cream.

[FanaticusIncendi]

Chicken Pie (English)

Trust me when I say this is DIVINE, this pie is so creamy and succulent in the middle and the pastry remains crisp and light.

Thanks CNS! I've been looking for a real English version of this for a while, probably test it out this weekend or next

[loulabelle]

Something I lived off in uni thanks to cheap Morrison's chicken.

Ginger Chicken

Take a piece of chicken, whatever you like, I prefer thighs so I use thighs.
Set the chicken on a piece of tinfoil large enough to make a sort of pasty around it.
On top put a knob of butter, crushed garlic, salt, pepper, lots of ginger powder, bit of lemon juice.
Fashion the tinfoil into a pasty bagthing around the chicken and bake in the oven at about 200C for 20-30mins? I tend to stab it to see if its done.

Used to eat this with something lovingly named after the bloke who taught me and my housemate this

Richard Potatoes

Take some potatoes and chop them into rough cubes about 1cm squared.
Boil potatoes
Drain potatoes
Drop potatoes into a frying pan with a lot of olive oil and liberally add Herbes de Provence and salt and pepper and saute until cooked to your preference.

Both together with mayonnaise are amazing. I even had a spatula assigned for Richard Potatoes.

(Do have real recipes too... I'll have to look something up that I actually measure)

[dirsa]

forgot the name of restaurant where i saw this dish and recepie, but it was in key west...

1 large flank steak
marinade.

to make marinade mix 1 pint of vodka, 1 pint of gin, 1 pint of rum, 1 pint of tequila and 1 pint of whiskey. salt and pepper to taste.

marinate steak over night. remove steak from marinade and feed it to dogs. drink the marinade.

[RangerDeWood]

omg, i just found this! I totally gotta dig up some recipes

[fluffmonster]

Superchili

6 slices bacon
10 oz hot italian sausage
10 oz lean ground beef
1 large spanish onion, cut in chunks
1 green pepper, cut in chunks
2 cloves garlic, minced
1/2 jalapeno pepper, diced
1 cup dry red wine (cabernet is always best to cook with)
1/2 cup Worcestershire sauce
1 tsp hot dry mustard
1 tsp celery seed
1 1/2 tsp chili powder
1/2 tsp salt
1 1/2 tsp fresh ground black pepper (yes, fresh ground means just that)
6 cups canned tomatoes (Italian preferably), mashed with liquid.
1 15oz can pinto beans
1 15oz can kidney beans
1 15oz can garbanzo beans

1. Brown bacon in chili pot. Drain, crumble bacon and set aside. Remove bacon fat leaving only a thin film. Brown sausage, set aside with bacon. Remove sausage fat, leaving only a thin film. Brown ground beef, drain and set aside with other meats. Remove excess fat. Do *not* remove the brown stuff on the bottom of the pan.

2. Cook onion, green pepper, chili pepper, and garlic over low heat 2-3 minutes. Stir in wine and Worcestershire, simmer uncovered 10 minutes. Stir in mustard, celery seed, chili powder, salt and black pepper, simmer 10 min. Add tomatoes (+liquid) and meats. Heat to boiling, reduce heat and simmer covered for 30 minutes stirring occasionally.

3. Stir in beans with liquid, heat to boiling. Reduce heat and simmer for 60 minutes stirring occasionally.

[fluffmonster]

Chickpea and Leek Soup (courtesy the Naked Chef)

12 oz chickpeas soaked overnight (or 1 15oz can chickpeas, drained)
1 med potato, peeled and cubed small
3-5 medium leeks, sliced finely
2 stalks celery, diced
1 T olive oil
1 T butter
2 cloves garlic, finely *sliced*
salt and pepper to taste
3 c. stock (veg or chicken)
grated parmesian cheese
extra-virgin olive oil

Rinse the chickpeas, cover with water and cook with potato until tender, about 1 hour.

In large soup pot, add oil and butter. Add leeks and celery and garlic, cook with pinch salt until tender and sweet. Add potatoes and chickpeas and cook for 1 minute. Add 2/3 of the stock and simmer for 15 minutes. Puree the soup and return to pot (or puree in the pot if you can). Add remaining stock until desired consistency. Cook 5 minutes.

Serve sprinkled with parmesian and drizzled with extra-virgin olive oil.

[fluffmonster]

Best Little Meat Marinade Ever

(nominally for 4lbs pork tenderloin)

1/2 c. olive oil
1/2 c. finely chopped onion
1/4 c. fresh-squeezed lemon juice
1/4 c. fresh parsley
1 t. salt
1 t. thyme
1/2 t. fresh ground black pepper
2-3 cloves garlic, minced

[NESchampion]

Simplest Hotdish Ever

Ingredients:

1 box Elbow Macaroni (1lb. will suffice)
1 lb. hamburger meat (suggest 97/3 meat)
2 cans tomato sauce
some ketchup, spices
any vegetables that you'd like to add, I don't typically add any (corn works well if you do go for vegetables).

Directions:

Boil the noodles while cooking the hamburger meat on the stove. Break the hamburger meat up into small chunks using a spatula.

Drain the meat and noodles once both are ready.

Mix the noodles and meat in one pot. Add tomato sauce, ketchup, spices, and any cooked vegetables if that's your thing.

Stir and let simmer for five minutes, or until sauce is thickened.

---

Average price is about $5.00 USD, and it feeds four with leftovers for lunch the next day. If you're the only one eating it, you'll probably have leftovers for 3 days. Reheats in a microwave very well.

[KnightLight]

I don't know if "Clouds" is the right name for such a rich cookie, but I got the recipe from my mother, and you don't argue with Mom.

Marshmallow Clouds
Makes 3 dozen.

Ingredients:
3 cups all-purpose flour
2 lg. eggs
2/3 cups unsweetened cocoa powder
1/2 tsp baking soda
2 tsp vanilla extract
12 oz. semisweet chocolate chips
1 cup granulated sugar
1 cup light brown sugar
8 oz. mini-marshmallows (frozen)
2 sticks salted butter (softened)

Instructions:

Preheat oven to 400 degrees F.
Keep marshmallows in freezer until ready to assemble cookies.
In medium bowl, combine flour, cocoa, and baking soda, and set aside.
Combine granulated and brown sugar in large bowl.
Blend in butter using electric mixer.
Add eggs and vanilla, beat at medium speed until fluffy.
Add flour mixture and chocolate chips, blend at low speed until combined. Batter will be very stiff.
Gather 4-5 marshmallows in palm of hand and cover with a heaping tablespoon of dough.
Wrap dough completely around marshmallows, forming a 2-inch diameter dough ball.
Place dough balls on ungreased cookie sheets 2 inches apart.
Bake 8-10 minutes, cool on pan 2 minutes, and transfer to cool, flat surface.

[Aerthrin]

oooo... great thread! I'll add some traditional Hawaiian dishes soon!