BCUK Recipes

These are three casseroles my late mother used to make:

Elbow Macaroni Creole

1/2 box elbow macaroni, cooked until tender

1 lb kilbasi or sweet Italian sausage links, sliced ½ inch

3 TBLS vegetable oil or fat from Italian sausage, cooked

1 medium yellow onion, chopped

1 green pepper, seeded and chopped

3 ½ cups canned tomatoes

¾ tsp salt

¼ tsp black pepper or cayenne pepper (if you prefer it a tad spicy)

1 ½ tsp granulated sugar

½ cup buttered bread crumbs

Pre-heat oven to 350 degrees. Sauté onions and peppers in a large skillet, until soft. Add sausage, tomatoes and seasonings. Simmer over low heat for 15 minutes. In a greased baking dish or aluminum foil pan, arrange elbows and sausage mixture in alternating layers. Sprinkle top with buttered bread crumbs and bake fro 30 minutes. Serves 4 to 6.

June’s Frank-Noodle Bake

4 to 5 frankfurters, sliced ½ to ½ inch thick

½ bag medium egg noodles

1 can condensed tomato soup

1 small can, or ½ large can LeSuer Young Tender (baby) peas–or any brand peas, drained

1 TBLS onion powder

1 1/2 tsp yellow mustard

Pre-heat oven to 350 degrees. Cook noodles in boiling salted water until tender. Drain and set aside. In a bowl combine all other ingredients. Fold in noodles and turn into a greased two quart casserole. (Although she never did this, if desired, you may sprinkle buttered dry bread crumbs–recipe below–on top of casserole.) Place in oven and bake for 20 to 25 minutes, or until franks are browned. Serves 4.

The above dish was one of my favourites as a child. I still sometimes make it today, when the mood strikes me.

Tuna-Noodle Casserole

8 oz. medium egg noodles, cooked

2 cans tuna, drained

1 can condensed cream of mushroom, or cream of celery soup

2 tsp onion powder

1/8 tsp garlic powder

1 1 /2 cups cooked peas

½ cup potato chips, crushed, or ½ cup buttered bread crumbs

Pre-heat oven to 350 degrees. In a bowl, stir in noodles, tuna, soup onion powder, garlic powder and peas. Turn into a greased 1 ½ quart casserole. Top with crushed chips or bread crumbs. Bake for 20 to 25 minutes. Serves 4 to 6.

Ingredients

1 cup canola oil
2 cups sugar
1/3 cup orange juice
4 eggs
3 cups flour
2 1/2 teaspoons baking powder
5 apples sliced (I prefer granny smith apples)
1 teaspoon cinnamon

Directions

1. Mix 4 tablespoons of sugar and 1 teaspoon of cinnamon with the sliced apples. Set aside.

2. Mix first 6 ingredients together.

3. Put half the batter in a greased and floured tube pan (circular pan with hole in the middle aka as bundt cake pan).

4. Add half the apples and put the rest of the batter in the pan. Put rest of the apples on top.

5. Bake at 350 degree oven F for 1 hour and 45 minutes.

This is my darling Nana's recipe that I found whilst cleaning my kitchen cupboard. Funnily enough it was labeled K's Apple Cake. Dunno who K is.

Enjoy!!

Being American, I grew up eating hamburgers. I still enjoy a good burger, now and again. Over the years, both as a professional and at home, I experimented with making different kinds of burgers, keeping those recipes which I, my family and friends, and resturant customers, thought good.

I will eat burgers all year 'round, but summer time is when I eat them the most--they are quick, simple to make and you can cook them outdoors as easily as in your kitchen.

For those of you outside the states, "Ground beef" can also be referred to as "ground chuck" and "ground round." This refers to what part of the carcass the beef was cut from. Ground chuck is fattier that ground round. Also, in America these days, ground beef is sold by fat percentage, ranging from 70 percent to 95 percent lean.

Though many people prefer lean, the reality is that when it comes to beef, the flavour really is all in the fat, and the less fat you have, the less flavour you will have--which is why I took to adding things to the beef, to make it tastier.

One thing also, the more you handle ground beef, the less tender it will be. Always handle ground beef gently!

American Burger

2 lbs lean ground beef

salt and pepper, to taste

2 TBLS ice water

1/4 cup butter or margarine

1 cup diced onions

catsup

mustard

hamburger buns

sliced dill pickles (optional)

Combine meat with salt, pepper and ice water. Form into 6 individual patties. Set aside. In a skillet, melt butter. Add onions and saute onions until soft. Set aside. Grill hamburger buns in remaining melted butter, until edges are browned. Set aside. Remove any remaining butter from skillet. Grill hamburgers, over medium-high heat, 5 to 7 minutes per side, or until cooked to desired doneness. Add catsup, mustard and onions to bottom half of grilled buns. Top with burger, and if desired, season burger with additional black papper, add top half of bun, and serve. You can add pickle slices to the burger, if desired. Serves 6.

Nancy’s Adirondack Burger

1 lb ground chuck

2 TBLS A-1 or HP brand, steak sauce

2 TBLS tomato catsup

A few drops bottled hot sauce (optional)

2 cups onions, thinly sliced

1/4 cup butter or margarine

salt and pepper, to taste

4 crusty or hard rolls, split

In a bowl, combine meat with steak sauce and catsup (and hot sauce, if desired). Set aside. In a skillet, melt butter. Add onions and saute until very soft and transparent, seasoning with salt and pepper, to your taste. Form meat in to six individual 1/4lb meat patties. Cook to desired doneness, approx 5 min. per side, or longer for well-done. Top with sauteed onions, and serve on crusty rolls, if desired, top each burger with extra steak sauce. Serves 4.

Nancy’s Tri-City Burger

1 lb lean ground beef

¼ cup fine dry bread crumbs

1 egg, lightly beaten

1 clove garlic, minced

2 TBLS grated onion

1 TBLS steak sauce

1/4 tsp salt

½ tsp black pepper

4 slices yellow American cheese

4 slices cored ripe tomato

4 to 8 green leafy lettuce leaves

4 hamburger buns, toasted

2 TBLS ketchup

2 TBLS yellow mustard

8 sweet pickle slices (if desired)

In a large bowl, gently combine meat with bread crumbs, egg, garlic, onion, salt and pepper, until well-blended. Divide into 4 equal portions, roll into a ball and gently press into a patty with the heel of your hand. Grill for 12 to 14 minutes, turning once. While meat is cooking, toast buns. Place one tablespoon each of ketchup and mustard on bottom of each bun. If desired, add two pickles. Add lettuce and tomato and top with cooked burger. Place top bun on burger and serve. Serves 4.

Country Diner Burger

4 store-made hamburger patties

4 slices cheddar cheese or Swiss cheese

2 cups thinly sliced sweet or yellow onion

1 TBLS butter or margarine

8 slices crisp cooked bacon

1 to 1 1/2 cups Heinz 57 sauce, or any bottled steak sauce, or ketchup (optional)

4 toasted hamburger buns or soft sandwich rolls.

In a medium skillet, fry onions in butter until browned. Drain off butter and set onions aside. Heat skillet or grill over medium-high heat. Grill burgers approximately 7 to 10 minutes, or until edges are browned and juice forms in the middle. Flip over and continue grilling for 3 minutes. Top the burgers with cheese and equal portions of onions. Continue cooking for about 5 to 7 minutes. Before removing from grill or skillet, place two slices of the cooked bacon on each burger. Before serving, if desired, spoon equal amounts of sauce on bottom of each toasted bun. Goes great with coleslaw and fries. Serves 4.

Nancy’s Yellowstone Burger

4 fresh store-made 80-85% lean ground beef patties.

4 slices yellow cheddar or American cheese

1 cup (minimum) Open Pit or your favorite bottled BBQ sauce

8 frozen onion rings, baked according to package directions (optional)

4 toasted hamburger buns

Pre-heat skillet or grill to medium-high heat. If patties or too thick for your liking, place them on a clean flat surface and press down with the palm of your hand, to desired thickness. Place patties in skillet. Cook approximately 5 to 7 minutes, or until edges brown and juice forms in the middle. Flip over and continue cooking 2 to 3 minutes. (Less time for rare/medium rare burgers) Place cheese over patties, and continue cooking 3 to 4 minutes longer, or until cheese is melted. Place on buns and top each patty with two onion rings (if desired). Smother top of burger with 1/4 cup (or more, if you like it) of the BBQ sauce. Add top bun and serve. Excellent served with steak fries and cola. Serves 4.

Bayou Burger

1 lb 85 to 90% lean ground beef

1/4 cup tomato sauce

1/2 tsp black pepper

1/4 tsp salt

1 tsp bottled Louisiana hot sauce

3 small sweet or yellow onions, halved and sliced

1 large green pepper, cored and seeded, sliced into 1/4 inch strips

3 TBLS butter, margarine, or vegetable oil

4-6 hard rolls or hamburger buns, toasted or un-toasted

Place meat in a large bowl. With a fork, gently mix in tomato sauce, pepper, salt and hot sauce, until well blended. Form into 4 to 6 uniform patties. Heat butter or oil in a sauté pan. Add onions and peppers and sauté, stirring occasionally, until soft. Drain well on paper towels. Meanwhile, pre-heat grill or skillet to medium high heat. Grill patties 5 to 7 minutes. Flip over and continue grilling for 4 to 5 minutes longer. Place patties on the bottom half of each bun. Top with onions and peppers and serve. Serves 4-6.

Bleu Cheese and Onion Burger

1 lb ground beef

1 packet dry onion soup mix

1/4 cup of very cold water

black pepper (to taste)

1 small bottle bleu cheese salad dressing

4 hard rolls, split in half

In a bowl, mix ground beef with dry onion soup mix. Divide into fourths and form into four quarter beef patties. Grill approx. 6 to 8 minutes per side, or until desired doneness. 2 minutes before serving, pour a small amount of bleu cheese dressing over each burger. Place on buns, and sprinkle with desired amount of black pepper. Serves 4.

Mountain Man Burger

1 lb ground beef

1 egg

1/2 cup fine dry bread crumbs

2 TBLS black coffee*(can substitute milk, if desired)

1/2 tsp black pepper

1/4 tsp garlic powder

1/4 tsp salt

4 slices onion or Swiss cheese

8 slices toasted rye or pumpernickel bread

4 garlic dill pickle, sandwich sliced. (optional)

Place meat in a large bowl. With a fork, gently combine egg, bread crumbs, coffee, black pepper, garlic powder and salt, until well blended. Form meat into 4 one-inch thick patties. Pre-heat a grill or skillet to medium. Grill for about 8 minutes. Flip over and continue grilling for 1 minute. Place cheese slices on top of patties and continue grilling for approximately 5 to 7 minutes longer. If desired, place one dill slice on four slices of the bread. Add patties and remaining bread, and serve. Serves 4.

Thai Burger

1 lb ground beef

1/2 cup finely minced onion

1/4 cup chunky style peanut butter

1/4 TBLS soy sauce

1/4 tsp cayenne pepper

1/4 tsp garlic powder

4-6 hamburger buns or soft whole wheat sandwich rolls

Place meat in a large bowl. With a fork, gently combine onion, peanut butter, soy sauce, cayenne and garlic powder with meat, until well blended. Pre-heat a grill or skillet to medium. Form meat into 4 to 6 uniform patties. Grill for around 8 minutes. Flip over and continue grilling for 5 to 7 minutes longer. Serves 4-6.

Though I hate mushrooms, I’m including this, because other people love them.

New York Burger

4 pre-made fresh or frozen hamburger patties

1 small can B&B mushrooms (can substitute other brand)

1 cup onion, thinly sliced

¼ cup butter or margarine

4 slices Swiss cheese

black pepper to taste

4 hamburger buns, toasted or grilled

In a small skillet, saute onions and mushrooms in butter, until onions are softened. Drain off fat, and set aside. Grill hamburgers, approx. 5 to 7 min. per side. Add cheese approx. 2 minutes before serving. Place meat on bottom half of bun. Spoon onion and mushroom mixture over cheeseburgers, and sprinkle with desired amount of black pepper. Serves 4.

One of Hubster's favourites were the minced beef crispbakes from M&S, which they don't do any more! So I decided to try and make my own...

Ingredients:

Olive oil
1 large Spanish onion
1 large carrot
500g mince
2 eggs
4-5 slices of white bread
fresh basil
fresh oregano
fresh mint
2 tablespoons of butter
new potatoes
lettuce
red onion

This makes about 6 crispbakes.

1. First of all, you need to warm up some olive oil in a large pan on low-medium heat and very finely chop the onion and carrot.

2. Then add these to the pan and sweat on a low heat for 10-15 minutes. Preheat the oven to 180 degrees.

3. Whilst the onions and carrot are sweating, cut up the bread into small cubes and blend until you've got a big bowl of breadcrumbs.

4. Add the mince to the pan and brown off.

5. Once the mince has browned, add the chopped basil and oregano. This is where you can get creative if you want and add anything that tickles your fancy - splash of Worcestershire Sauce, chillies, anything really, but if adding any more vegetables, then make sure to chop them up finely.

6. Once the oven has preheated, put the breadcrumbs in a baking dish and cook for about 10-15 minutes or until golden brown. You'll need to give them a good stir about every 5 minutes or so to make sure you don't get the ones on top too crispy.

7. Keep the breadcrumbs aside.

8. Once the mince has cooked through, leave to cool down for a few minutes and then add about 4-5 tablespoons of breadcrumbs and 2 eggs to bind the mixture together. This should make it nice and sloppy. Once cool enough, make some oval patties with your hands and smother in the breadcrumbs. There should be enough egg in the mixture to make the breadcrumbs stick, although you can always have some more beaten egg to the side to help it along if you wish. This amount makes about 6 crispbakes.

9. Once you've done this, place them all back in the baking dish and smother to death with the breadcrumbs until they're completely covered. Be careful not to break them and use a pair of spatulas to move if necessary.

10. Boil the kettle and place the new potatoes in a large pan of boiling water.

11. In the meatime, put the crispbakes in the oven and cook for around 15 minutes at 180 degrees. This should coincide with the potatoes. Just before you're about to serve, put 2 large tablespoons of butter in a pan with some chopped mint and melt the butter. You can drizzle this over the potatoes once they're on the plate.

12. Serve with some iceberg lettuce and some red onion rings and a salad dressing of your choice. Enjoy!

I just love Sorbets!

and I love Watermelon

1-1/4 cup pure watermelon pulp
1 tsp lemon juice
1-1/4 cup water
1/2 cup sugar

Introduction to Delightful Sorbets

Method:

1. Put sugar in a heavy vessel.
2.Add water, and heat, without stirring on medium low heat.
3.Once sugar dissolves, and water starts boiling, stir a little.
4.Simmer for 5 minutes. Keep aside to cool.
5.To prepare pulp, take 3-1/2 to 4 cups watermelon pieces.
6.Remove all seeds, run in a mixie till smooth.
7.Make sure there are no seeds in the pulp.
8.Do not add water while preparing pulp.
9.Add lemon juice, mix well.
10.Add cooled sugar syrup, mix with spoon.
11.Set mixture in lidded container in freezer, till softly set.
12.Remove from freezer, beat till smooth, but do not allow to melt.
13.Return to container, refreeze.
14.Beat again, and return to freezer, till well set.
15.Serve in scoops accompanied with segments of oranges, kiwi, a sprig of mint leaves,etc.

All this takes 30 minutes

Something for the summers

2 ripe sweet Alphonso mangoes
1 cup fresh cream, chilled
1/2 cup sugar, powdered
1 packet china grass
3 cups water
2 drops vanilla essence
1 ripe mango for garnishing

Method:

1. Peel and chop fruit, mashing to a coarse pulp.
2. Break china grass in small pieces.
3. Add to water, allow to soften.
4. Cook stirring continuously till fully dissolved.
5. Strain. Allow to cool to room temperature.
6. Add mango pulp, sugar, vanilla essence.
7. Chill till partially set.
8. Beat cream till smooth.
9. Add to partially set mixture.
10. Beat till well blended.
11. Set again till firm. Do not allow to overfreeze till hard.
12. The mixture should be scoopable and grainy.
13. Serve chilled, garnished with slices or pieces or ripe mangoes.

As seen on Richard & Judy (I was bored)

LINK

There are some excellent recipes there y'know

Fish cubes (use sear, pomfret, or sole) - ½ kg
garlic - 6 flakes
ginger - 3 cms
green chilies - 3
lime juice - 2 tbsp
curd - 3 tbsp
salt and pepper to taste
oil to brush

Method:

1. Wash the fish, drain and pat dry.
2. Grind garlic, ginger and green chilies with lime juice.
3. Mix it with curd, salt and pepper.
4. Pour this mixture over the fish and mix well.
5. Cover tightly and marinate over night in refrigerator.
6. Thread the fish pieces on skewers and place on a greased rack.
7. Cook under a hot grill, brushing it with oil a couple of times during grilling.
8. Serve hot with mint chutney.

Mint Chutney

1. Fresh Mint Leaves( a bunch)
2. Fresh Coriander( a bunch)
3. Bit of Ginger
4. Bit of Garlic
5. Salt to taste
6. Green chillies( optional)
7. a dash of sugar
8. oil - 1 tbsp
9. curd - 1 ½ tbsp
10. chaat masala - 2 ts
11. cumin - 1 tsp

Add all the ingredients into a blender and grind till a paste

Can anyone help?

I'm looking for a recipe for a lemony sauce for fish.

BUT:

It should only contain very little grease (oil or butter) - preferably none at all -, very little whipping cream - ditto -, and neither mayonnaise nor flour.

Any ideas??

Another pasta dish for you!

The main ingredients - sorry for the crudeness of some of my ingredients here, feel free to use fresh!

1 large onion
knob of butter
olive oil
1 garlic clove, finely chopped
1 leek
250g spinach
2 tablespoon of cream cheese
2 tablespoons of thyme (preferably  fresh, but I've got dried here)
1 baguette of bread (half-cooked to bake in the oven)
ground black pepper
Some sun-dried tomato spead
a little bit of grated cheddar
fusili pasta

1. melt the oil and butter in a pan and sweat the onions on a low heat for 10-15 minutes in a large pan.

2. Start cooking the pasta to the packet instructions and pre-heat the oven to 200 degrees.

3. Once the onions have sweated, ass the thyme and garlic and stir well.

4. Wash and slice the leek and then slice again into halves. Wash the spinach.

5. Add the leek, stir well, then add the spinach and cook on a medium heat until reduced down.

6. Once the spinach has been reduced down, season with some black pepper and then add the cream cheese.

7. Stir well, on a low heat(don't boil it up) to keep warm.

8. Cook the bread as per the packet instructions (they usually take about 10 minutes in a pre-heated oven).

9. Cut in half with a bread knife and then half longways and spreads out. Smear with sun-dried tomato past (I used a Dolmio spread with tuned out lovely!). Then sprinkle with a little cheddar.

10. Put under the grill for 5 minutes or so or until the cheese has melted.

11. Once that is done, add the fusili to the sauce and serve with the bread and a nice glass of white wine. Bon apetit!