Couldn't find the old one. Cooking is one of my favorite passtimes so I thought I'd start a new thread to share recipes. And yes, I'm a carnivore again. I couldn't handle being a vege anymore. It sucked.


Neerim's slow cooked red wine & cranberry lamb shanks

Ingredients for six servings. If you need less or more servings then get yourself a calculator and divide/multiply the ingredients (but not the cooking time) accordingly.

6 frenched lamb shanks
1/4 cup seasoned plain flour
2 tablespoons olive oil
1 red onion, chopped
1 red capsicum seeded and chopped
2 garlic cloves finely chopped
1 1/2 cups chicken stock
1 cup red wine
1/2 cup cranberry sauce
1/2 cup dried cranberries
1 tablespoon dijon mustard
3 sprigs of rosemary (the fresh kind - not dried from a jar - just pull all the leaves off the stem)
60 grams baby spinach leaves (if you don't have it then bok chouy or something similar will do)
mashed potato to serve shanks on (about 1 large or 2 small potatoes per person)
butter
milk
steamed or boiled peas
mint jelly

1. Preheat the oven to moderately slow, 160 celsius.
2. Dust shanks lightly with flour and shake off the excess.
3. Heat oil to medium in a large frying pan and cook shanks for 4-5 minutes, turning, until browned. Place them aside in a casserole dish.
4. Saute onion in the same frying pan for 2-3 minutes until tender. Add capsicum and garlic and cook for one minute.
5. Turn heat off and add stock, wine, cranberry sauce, cranberries, mustard and rosemary to the onion, garlic and capsicum in the pan. Stir to combine.
6. Pour mixture over lamb shanks and cover casserole dish tightly with heavy duty cooking foil.
7. Bake covered for 2 1/2 hours, turning every 30 minutes, until meat is tender (you might need to replace the foil a couple of times if if rips when you take the pan out to turn the shanks).
8. Half an hour before the shanks are ready, peel, chop, cook and mash the potatoes with a little milk and butter. Season with salt and pepper.
9. Take shanks out when ready and serve on top of mashed potato.
10. Stir the shredded baby spinach leaves through pan sauce and pour over shanks and serve with peas and mint jelly.

You have no IDEA how good my lamb shanks taste.


***Coming soon - Neerim's Honey Soy Chicken with Coconut Rice.......

I'm glad this thread is back,

You're not a carnivore or you'd be dead. I think the word you're looking for is omnivore.

thankyou Neermz.

the other day (unexpectedly) I had to cook-up some spanish rice for 50+ in under 30 minutes, (no San Fransisco bullshit) straight up from scratch it was excellento mwuahh. yes I did. then I bragged to people that I made it, and these guys whom I know normally never would've ate it totally tried it just for me. It was super cute. them suckers

Roasted Jalapeno Soup

2 cups chopped yellow onion
2 Tbsp fresh pureed garlic
3 qts heavy cream
2 qts water
2 cups chopped tomato
2 cups chopped red bell pepper
1/4 cup chicken base
3 oz pureed roasted jalapeno peppers (or to taste)
4 oz chopped cilantro
3 Tbsp butter
1 cup corn starch
1 cup cold water
salt/white pepper to taste

In a medium-hot stockpot, saute garlic and onion in butter until translucent. Combine the remaining ingredients except cornstarch, cold water, salt, and pepper and simmer 20 minutes.

Slowly whisk in cornstarch/cold water until desired thickness, add salt and pepper to taste. Simmer 3 more minutes.

TO ROAST JALAPENOS:Place on cookie sheet that has been sprayed with nonstick cooking spray and place under broiler, turning so all sides are blistered and black. Remove from oven and place in paper bag or wrap in dish towel for 10 minutes, This will "sweat" the skin, so it is easily removed. Once skin is removed, rinse under cold water, then remove stems and open on remove seeds and white membrane. Removing the seeds and membrane from the peppers cuts the "heat" in the soup *Important Note: Wear rubber gloves when handling the peppers and do not touch eyes or face. When you are finished with peppers, wash hands thoroughly with soap and water.

Whiskey Milkshake

1/4 full to 1/2 full glass of whiskey

Ice Cream
Milk

Blender

A NOD special.

you dont really drink that do you....
no way could i .....

Anyone like indian tacos?

and ...................... the cretin in me comes out

Yep I sure do. That shit will get you fucked up...magnum style...without you even knowing.

Maybe a white russian..... sub the milk with ice cream. But even that sounds a bit gaggalicious.

yeah...whiskey and milk.
i dont know.
maybe if i was stoned enough.
thats it...you musta came up with that concoction when you was high

You can't even taste the whiskey. I even tested it out on old room mates to see if they could taste it.

Then I told them what was in it.

This meatloaf is the fucking shit! people that don't even like meatloaf love my meatloaf.

Meatloaf

1 1/2 lbs ground beef (lean)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onion or type sweet onion, finely chopped
teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or half-and-half

Sauce

4 tablespoons apple cider vinegar
2-4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup



Combine meat loaf ingredients and place into a loaf baking dish.

Smooth out top.

Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.

Bake at 350°F about 1 hour to 1 hour 15 minutes.


Also,

Buffalo Chicken Dip

2 (8 ounce) packages cream cheese, softened

1 (10 ounce) can chicken, drained
1 cup ranch dressing
3/4 cup red hot sauce
shredded cheddar cheese, you decide how much

Beat cream cheese, ranch dressing, and red hot sauce.

Fold in shredded chicken.

Spread mixture into pie plate sprayed with Pam.

Bake at 350 degrees for 15 minutes.

Add cheddar to top and bake an additional 10-15 minutes.

Serve with tortilla chips.

ill have a whiskey milkshake hold the milkshake