Confession - I secretly
Slip food recipes into your notes column. The kind of stuff I imagine you stuff your face with.
Don't believe me?
Don't believe me?
KentuckyFriedFloozy · 26-30, F
This comment is hidden.
Show Comment
This comment is hidden.
Show Comment
Keeper · M
@SW-User Granny Wistrand's Meat Paste
Directions
Chop the steak and bacon.
Place all ingredients in a bowl
Place bowl in large pot with water that comes approximately half way up the sides of the bowl.
Cover with lid and steam for 3 hours.
Mince or blend all ingredients until smooth.
Pour into jars and seal with melted butter or sealing wax.
Store in fridge .
Ingredients
Units: US
1lb beef steak
1⁄4lb bacon, lean
1⁄4lb butter
2tablespoons Worcestershire sauce
1teaspoon mace, ground
1teaspoon salt
1⁄4teaspoon pepper
1⁄4teaspoon cayenne pepper
Directions
Chop the steak and bacon.
Place all ingredients in a bowl
Place bowl in large pot with water that comes approximately half way up the sides of the bowl.
Cover with lid and steam for 3 hours.
Mince or blend all ingredients until smooth.
Pour into jars and seal with melted butter or sealing wax.
Store in fridge .
Ingredients
Units: US
1lb beef steak
1⁄4lb bacon, lean
1⁄4lb butter
2tablespoons Worcestershire sauce
1teaspoon mace, ground
1teaspoon salt
1⁄4teaspoon pepper
1⁄4teaspoon cayenne pepper
Keeper · M
@HootyTheNightOwl
Crispy Roast Duck with Chinese Pancakes
Ingredients
1 duck
4 tbsp Chinese five-spice powder
4 star anise
2 garlic cloves, bashed
4cm piece of fresh root ginger, peeled and roughly sliced
4 spring onions, trimmed and cut in half
20 Chinese pancakes
Sea salt and freshly ground black pepper
For the dipping sauce
Groundnut oil, for frying
2 garlic cloves, peeled and chopped
3–4 tbsp black bean sauce
2 tsp rice vinegar
1–2 tbsp soy sauce
½ –1 tbsp runny honey
Method
Serves 4-6
Preheat the oven to 160ºC/Gas 3.
Cut off and discard the flap of fat that hangs over the entrance to the duck’s body cavity. Pat the inside of the cavity with kitchen paper, then season with salt and pepper. Rub the entire outside of the duck with the five-spice powder, massaging it into the skin. Put the star anise, garlic, ginger and spring onions into the cavity.
Place the duck on a rack set over a roasting tin and roast for 160°C/Gas 3 for 1 hour then turn the oven down to 140°C/Gas 1 and cook for a further 2½–3 hours, until the flesh is really tender and the skin crisp.
Meanwhile, make the dipping sauce. Place a small saucepan over a medium heat and add a dash of oil. When hot, fry the garlic until tender but not colouring. Add 3 tablespoons of the black bean sauce, the vinegar, 1 tablespoon soy sauce and ½ tablespoon honey. Mix well and cook over a low heat for 3–4 minutes, until warmed through. Taste and adjust the flavours as necessary – you might need a little more soy sauce or honey, depending on the saltiness or sweetness of the black bean sauce you are using. Transfer to dipping bowls.
Once the duck is cooked, transfer to a plate, cover loosely with foil and set aside to rest for 15 minutes.
When the duck has rested, heat the pancakes according to the packet instructions. Meanwhile, flake the meat off the duck by pulling it apart with two forks. Serve with the dipping sauce and the warm pancakes.
Looking to learn new cookery skills? Gordon Ramsay dining experiences cover everything from chef masterclasses to exclusive tasting menus in London. Discover our full collection of Gifts & Experiences online.
Gordon Ramsay
Ultimate Home Cooking
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Con Poulos 2013
Crispy Roast Duck with Chinese Pancakes
Ingredients
1 duck
4 tbsp Chinese five-spice powder
4 star anise
2 garlic cloves, bashed
4cm piece of fresh root ginger, peeled and roughly sliced
4 spring onions, trimmed and cut in half
20 Chinese pancakes
Sea salt and freshly ground black pepper
For the dipping sauce
Groundnut oil, for frying
2 garlic cloves, peeled and chopped
3–4 tbsp black bean sauce
2 tsp rice vinegar
1–2 tbsp soy sauce
½ –1 tbsp runny honey
Method
Serves 4-6
Preheat the oven to 160ºC/Gas 3.
Cut off and discard the flap of fat that hangs over the entrance to the duck’s body cavity. Pat the inside of the cavity with kitchen paper, then season with salt and pepper. Rub the entire outside of the duck with the five-spice powder, massaging it into the skin. Put the star anise, garlic, ginger and spring onions into the cavity.
Place the duck on a rack set over a roasting tin and roast for 160°C/Gas 3 for 1 hour then turn the oven down to 140°C/Gas 1 and cook for a further 2½–3 hours, until the flesh is really tender and the skin crisp.
Meanwhile, make the dipping sauce. Place a small saucepan over a medium heat and add a dash of oil. When hot, fry the garlic until tender but not colouring. Add 3 tablespoons of the black bean sauce, the vinegar, 1 tablespoon soy sauce and ½ tablespoon honey. Mix well and cook over a low heat for 3–4 minutes, until warmed through. Taste and adjust the flavours as necessary – you might need a little more soy sauce or honey, depending on the saltiness or sweetness of the black bean sauce you are using. Transfer to dipping bowls.
Once the duck is cooked, transfer to a plate, cover loosely with foil and set aside to rest for 15 minutes.
When the duck has rested, heat the pancakes according to the packet instructions. Meanwhile, flake the meat off the duck by pulling it apart with two forks. Serve with the dipping sauce and the warm pancakes.
Looking to learn new cookery skills? Gordon Ramsay dining experiences cover everything from chef masterclasses to exclusive tasting menus in London. Discover our full collection of Gifts & Experiences online.
Gordon Ramsay
Ultimate Home Cooking
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Con Poulos 2013
Starcrossed · 46-50, F
Keeper · M
@Starcrossed
Million Dollar Potato Casserole
This creamy, cheesy million dollar potato casserole is an excellent cold weather side dish.
Prep Time: 15 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs
Servings: 8
Why You’ll Love This Recipe
This casserole combines cream cheese, sour cream, and cottage cheese for a rich and creamy texture.
"This is an excellent dish to serve to dinner guests."
Original recipe (1X) yields 8 servings
1 (10.5-ounce) can condensed cream of chicken soup
1 cup heavy whipping cream
1/2 cup 4% small curd cottage cheese
4 ounces cream cheese, cubed and softened
1/2 cup sour cream
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 tablespoons fresh thyme leaves, plus more for garnish
1/2 teaspoon freshly ground black pepper
2 pounds Yukon Gold potatoes (about 6), scrubbed and sliced into 1/8-inch thick slices
2 cups shredded Cheddar cheese, divided
30 round buttery crackers, crushed (such as Ritz®)
2 tablespoons unsalted butter, melted
Buy all 14 ingredients from this recipe for $42.13
Directions:
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Million Dollar Potato Casserole ingredients on a counter
Add cream of chicken soup, heavy whipping cream, cottage cheese, cream cheese, sour cream, salt, garlic powder, and onion powder to a large saucepan over medium. Cook, stirring often, until cream cheese mixture is melted, about 5 minutes. Remove from heat; stir in thyme and pepper. Add potatoes and toss to coat fully.
Potatoes and chicken soup mixture being mixed in a pan
Spoon half of the potato mixture into a 9x13-inch baking dish. Using the back of a large spoon, gently press down and spread potatoes in an even layer; sprinkle with 1 cup of the cheese. Top with remaining potato mixture, gently pressing down and spreading potatoes in an even layer. Set aside.
Potatoes and chicken soup mixture in a baking dish topped with cheese, next to cheese in a bowl
Dotdash Meredith Food Studios
Stir together crackers, butter, and remaining 1 cup cheese in a small bowl until evenly coated; sprinkle over potatoes. Transfer baking dish to a large-rimmed baking sheet. Cover baking dish with aluminum foil.
Uncooked Million Dollar Potato Casserole in a baking dish on a baking sheet
Dotdash Meredith Food Studios
Bake in preheated oven, until the sauce thickens and potatoes are tender, about 1 hour 40 minutes, removing aluminum foil after 1 hour 10 minutes.
Million Dollar Potato Casserole in a baking dish on a cooling rack
Dotdash Meredith Food Studios
Let stand 15 minutes before serving; garnish with thyme.
Million Dollar Potato Casserole garnished with thyme served on a plate with a fork, next to a baking dish on a cooling rack
Million Dollar Potato Casserole
This creamy, cheesy million dollar potato casserole is an excellent cold weather side dish.
Prep Time: 15 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs
Servings: 8
Why You’ll Love This Recipe
This casserole combines cream cheese, sour cream, and cottage cheese for a rich and creamy texture.
"This is an excellent dish to serve to dinner guests."
Original recipe (1X) yields 8 servings
1 (10.5-ounce) can condensed cream of chicken soup
1 cup heavy whipping cream
1/2 cup 4% small curd cottage cheese
4 ounces cream cheese, cubed and softened
1/2 cup sour cream
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 tablespoons fresh thyme leaves, plus more for garnish
1/2 teaspoon freshly ground black pepper
2 pounds Yukon Gold potatoes (about 6), scrubbed and sliced into 1/8-inch thick slices
2 cups shredded Cheddar cheese, divided
30 round buttery crackers, crushed (such as Ritz®)
2 tablespoons unsalted butter, melted
Buy all 14 ingredients from this recipe for $42.13
Directions:
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Million Dollar Potato Casserole ingredients on a counter
Add cream of chicken soup, heavy whipping cream, cottage cheese, cream cheese, sour cream, salt, garlic powder, and onion powder to a large saucepan over medium. Cook, stirring often, until cream cheese mixture is melted, about 5 minutes. Remove from heat; stir in thyme and pepper. Add potatoes and toss to coat fully.
Potatoes and chicken soup mixture being mixed in a pan
Spoon half of the potato mixture into a 9x13-inch baking dish. Using the back of a large spoon, gently press down and spread potatoes in an even layer; sprinkle with 1 cup of the cheese. Top with remaining potato mixture, gently pressing down and spreading potatoes in an even layer. Set aside.
Potatoes and chicken soup mixture in a baking dish topped with cheese, next to cheese in a bowl
Dotdash Meredith Food Studios
Stir together crackers, butter, and remaining 1 cup cheese in a small bowl until evenly coated; sprinkle over potatoes. Transfer baking dish to a large-rimmed baking sheet. Cover baking dish with aluminum foil.
Uncooked Million Dollar Potato Casserole in a baking dish on a baking sheet
Dotdash Meredith Food Studios
Bake in preheated oven, until the sauce thickens and potatoes are tender, about 1 hour 40 minutes, removing aluminum foil after 1 hour 10 minutes.
Million Dollar Potato Casserole in a baking dish on a cooling rack
Dotdash Meredith Food Studios
Let stand 15 minutes before serving; garnish with thyme.
Million Dollar Potato Casserole garnished with thyme served on a plate with a fork, next to a baking dish on a cooling rack