Author Topic: recipe swap :)  (Read 17134 times)

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Offline BriKH

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Re: recipe swap :)
« Reply #60 on: May 16, 2017, 07:19:20 PM »
I just bung the pork shoulder into the slow cooker, and simply pour over a jar of salsa (I normally buy Mrs Renfro's jalapeno salsa, or La Preferida salsa jalapeno).

I have never heard of it being made with salsa! I will have to try that!

HMS_seahorse - wow...that recipe sounds nothing short of Epic!!

Offline Nan D.

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Re: recipe swap :)
« Reply #61 on: September 03, 2017, 05:19:17 PM »
Soft Molasses Cookies  (makes about 2 dozen) - adapted for British spices/butter, etc....

1 cup all-purpose white flour (not self-rising)
1 cup rolled oatmeal (original recipe calls for 2 cups flour, no oats - trying to sneak some "healthy" into it here)
1 teaspoon xanthan gum (I always add it when substituting a non-gluten ingredient for wheat flour, to help the product hold together)
1/3 cup honey
1/2 cup softened butter
1/2 cup molasses (make sure it's not blackstrap, which has some bitter to it)
2 heaping teaspoons powdered ginger (1 if you don't like ginger)
2 heaping teaspoons powdered cinnamon (ditto)
1/4th teaspoon salt
1/2 cup currants or sultanas or raisins (again, sneaking some "healthy" in)

Preheat oven to 200-fann (just under 400F).  Grease cookie sheets.
In one large bowl, mix all dry ingredients first (except fruit), then add liquid ingredients, Mix until thoroughly combined. Add currants/raisins/sultanas last.

The dough should be very moist, but stay on a spoon and hold its form when spooned onto a cookie sheet. If it seems excessively dry, you can add cold water, a tablespoon at a time until you like the texture. Drop by spoonsfull onto cookie sheet.  Bake 8 to 10 minutes, until the top springs back when lightly pressed with your finger. Remove cookies to wire racks to cool.

Offline stellabahl

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Re: recipe swap :)
« Reply #62 on: March 14, 2018, 10:37:27 AM »
Recntly made paccheri pasta with roasted pumpkin & gorgonzola
I love this hearty paccheri pasta with roasted pumpkin dish which is simple but really warming and tasty.

Ingredients for 4 people

320g Paccheri Pasta
400g pumpkin
100g gorgonzola dolce
200g button mushrooms
1 tablespoon Parmesan cheese
Dried rosemary and thyme
Olive oil, salt and pepper to taste


- Slice or chop the pumpkin and place on greased baking paper, pat dry and then sprinkle with parmesan and rosemary
- Roast in the oven on 200 degrees for 20 minutes
- Once ready mash roughly with a fork or cut into small pieces with a knife.
- Meanwhile gently cook the chopped mushrooms in a large frying pan with a drizzle of olive oil, the thyme and half a clove of garlic. Add the pumpkin and cook until lightly browned.
- Add the drained Paccheri Pasta which you will have cooked in a large pan of salted boiling water, add the gorgonzola and mix gently to allow the flavours
- Buon Appetito!