Turkey Stuffing

It’s thanksgiving today, and not much longer until Christmas, so here is a recipe for turkey stuffing:


1 large loaf of freshly baked white bread.
1 large onion, diced.
1 apple, peeled and diced.
2 stalks of celery, sliced.
1 stick (quarter pound) of butter.
Half a cup of raisins.
Sage, to taste.
Salt, to taste.
Pepper, to taste.

—Cooking Method—

Saute the onion, the apple and the in butter.

Combine and moisten all of the ingredients with hot water.

Stuff the turkey, or bake in a buttered pan.

Published in: on November 23, 2006 at 5:08 pm  Leave a Comment  

Roast Lamb with Spinach and Basil Stuffing

This is a seriously good recipe from the spinach recipes website:


Published in: on November 21, 2006 at 8:46 pm  Leave a Comment  

Carrot Loaf

1 large egg.
1 ½ cups of flour.
1 cup of shredded carrots.
½ cup of white sugar, granulated.
½ cup of brown sugar, packed.
½ cup of vegetable oil.
½ cup of chopped nuts.
½ cup of raisins.
1 teaspoon of cinnamon.
½ teaspoon of baking soda.
¼ teaspoon of salt.
¼ teaspoon of baking powder. (more…)

Published in: on November 20, 2006 at 10:02 pm  Comments (1)  

Chili Pasta

Usually I like my pasta with cream cheese sauce and pork or beef, but yesterday I thought I’d spice things up a little. Here is a great recipe for pasta with chili:


16 oz of red kidney beans, rinsed and drained.
12 oz of salsa.
2 garlic cloves, chopped finely.
1 small onion, peeled and finely diced.
1 jalapeño, cored and thinly sliced.
½ cup of grated cheddar cheese.
1 tablespoon of chili powder.
1 teaspoon of cumin.

Cooking procedure: 

Cook the pasta as advised on its packaging.

While it’s cooking, combine the remaining ingredients (except for the cheddar cheese) in large pot and heat until the onion is cooked.

When pasta is done, drain and transfer to a serving bowl. Add the contents of pot and toss gently until well combined.

Sprinkle the cheese on top.


Published in: on November 17, 2006 at 11:45 am  Leave a Comment  

Cherry Pie

Thanksgiving is now only a short time away. This cherry pie would make a great dessert:

— Ingredients —

1 nine-inch vanilla wafer pie crust.
4 cups of pitted cherries.
2 cups of whipped cream.
1 cup of white sugar.
2 tablespoons of cold water.
2 tablespoons of corn starch.
4 teaspoons of lemon juice.
¼ envelope of unflavored gelatin.
Whipped cream, to serve with.

— Preparation and Cooking —

In a small bowl, soften the gelatin in the cold water. Set aside.

In a suitably sized saucepan, mash 2 cups (half) of the cherries with the white sugar. Next, add in cornstarch and lemon juice; stirring gently.

Cook over a medium heat, stirring until the mixture turns thick and transparent.

Remove from the heat and add the gelatin and stir.

Slice the other 2 cups of cherries into the pie crust, then pour the mixture over top.

Chill for 5-6 hours.

Serve with whipped cream.

Published in: on November 14, 2006 at 12:07 am  Leave a Comment  

Barbecue Shrimp

5 lb shrimp, shelled.
2 lb butter.
4 tablespoons chopped parsley.
4 teaspoons cayenne pepper.
4 teaspoons black pepper, to taste.
2 tablespoons chopped rosemary leaves.
2 teaspoons fresh-squeezed lemon juice.
Half cup of Worcester sauce.
6 ounces of beer.
8 cloves garlic, finely minced.
1 medium onion, finely minced.
3 ribs celery, finely minced.


Published in: on November 13, 2006 at 11:35 am  Leave a Comment  

Chinese Fried Rice

8 ounces of cooked long-grain rice.
4 ounces of peas, blanched.
3 ounces of smoked bacon, finely diced.
3 ounces of peeled prawns.
6 spring onions.
2 medium eggs, beaten.
2 tablespoons of sunflower oil.
Salt and black pepper.


Published in: on November 11, 2006 at 10:54 am  Leave a Comment  

Strawberry Salad

4 cups of fresh strawberries, rinsed, hulled and sliced.
½ cup of halved cashew nuts.
3 tablespoons of orange juice.
2 tablespoons of caramel ice cream topping.
2 tablespoons of maple syrup.


Published in: on November 4, 2006 at 10:03 am  Leave a Comment  

Barbecue Chicken Hot Wings


12 chicken wings.
1 bottle of barbecue sauce.
¼ cup of sugar.
2 teaspoons of Jalapeño mustard.
1 teaspoon of Louisiana hot sauce.
1 teaspoon of Worcestershire Sauce.
1 teaspoon of liquid smoke.
1 teaspoon of salt.
½ teaspoon of garlic powder.
¼ teaspoon of black pepper.
Cooking spray.

Cooking instructions:

Cut off the wing tips and discard.

Divide each wing into 2 sections.

Spray a suitably sized skillet with cooking spray.

Place the wings into the skillet and cook until lightly browned on both sides.

Remove the chicken from the skillet and put it in crock pot.

Combine all of the other ingredients, then pour the mixture over the wings.

Cook on low for 4 hours.

Published in: on November 2, 2006 at 5:34 pm  Leave a Comment