Recipe Thread

[RICHARD]

Hmmm, I've never seen this in the stores. Must go looking now.

Thanks, Richard!!!

Knorr make them-they come in a green and yellow box.

Please let me know how it turns out....You have to watch the water...I guessed as to amounts because that was the first run at it!

[Randi]

In case anyone wants to figure out conversions of meassures for the recipes, see post 78.

PS. Can anyone help me find a thread I made for Conversions of all sorts, including valuta exchange etc. I think I used the word "Useful" in the title.

Karen perhaps?

[Oggyflute]

Can't remember if I've posted this one or not, but it's actually going to be our Sunday night roast. I normally serve it with sorbaise potatoes & steamed vegetables. But any veg with actually do.

Trev’s Maple Beef Fillet with Baked Onions

Ingredients:
1 to 1.5 kilo of beef fillet or whole rump.
12 small onions
Salt
Fresh ground black pepper
3 tablespoons of wholegrain mustard
200ml of maple syrup

Gravy:
2 tablespoons of plain flour
½ cup of dry white wine (use something that you would drink. A good excuse to open a bottle in fact)
1 cup of beef stock
Salt & fresh ground black pepper

1) Pre-heat oven to 120C – 150C. Put beef in a large baking dish with onions. Season with salt & pepper. Mix mustard with 1 tablespoon of maple syrup. Spread over beef, to coat well. Pour remaining syrup over onions. Place in oven for about 15 mins, you want to get a crust on the beef. Cover with foil. Bake for 3 hours approx basting every hour. Leave of foil for the last 15 mins. Ovens vary so always check beef whist cooking.
2) Gravy: Mix flour with 3 tablespoons of pan juices. Place in a pan over a low heat. Add wine & stock & stir until thickened. Season with salt & pepper.

[Randi]

Uhmm, that sounds yummy, can you come and cook it for me? You can tell I'm hungry, right?

The recipe is for quite a few people though, but you can always use less of everything.

[Oggyflute]

Uhmm, that sounds yummy, can you come and cook fit or me? Can you tell I'm hungry?

It is for quite a few people though, but you can always use less of everything.

That will generally feed between 6-8 people, which is my preferred limit with dinner parties

[sasvermont]

She seems to have fallen off the face of the earth!

[Karen]

She seems to have fallen off the face of the earth!

I will try emailing her, and see if she's okay, and if that email address still works for her.

[Sevaede]

Okay, I am having a slight recipe emergency!

I am making a pumpkin pie (not my usual homemade) with a can of Santiam pumpkin. I am making it according to the recipe on the back.

My problem: it calls for 2 12 oz. cans of evaporated milk and I only bought one! I don't know if there is a substitute (I am concerned about sacrificing taste and/or texture) or if I could just omit the second can entirely. I have added that can, but have not added the eggs yet, and it already seems soupy (plus, I do not have a second shell). Any suggestions?