Peter’s Favorite Recipes

Peter’s Favorite Recipes

Contents

Big Mac Special Sauce

Combine all of the ingredients in a small bowl. Stir well. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills.

Chili Con Carne

Cook meat and onion until mean is browned. Stir in remaining ingredients. Cover and simmer for 1 hour.

Italian Meat Sauce

In a large pot combine onion, meat, garlic and cook until meat is browned and onion tender. Add remaining ingredients and 2 cups of water. Simmer uncovered for 3 hours or until sauce is thick stirring occasionally. Remove bay leaf (really, I don't like choking on these things!). Serve over hot spaghettie and cover with shredded parmesian Cheese.

Black Chicken Wings

Put some flour, salt, pepper and poultry seasoning in a bag and shake to mix. Place a few wings at a time in bag and coat. Fry wings in oil until done. Drain off oil and place soya sauce, sugar and garlic in pan. Boil until sugar is melted, then put in wings and keep turning until mixture is syrupy. Serve with rice and extra sauce on the side.

Meat Balls Stroganoff

Combine mince beef, milk, bread crumbs, salt pepper and parsley. Blend well and shape into 1 inch balls. Melt margarine to sizzling in a frying pan and brown beef balls well on all sides. Remove meat add onion and mushrooms and saute quickly. Sprinkle paprika and flour over contents of frying pan. Pour in consomme, stirring constantly and cook until mixture thickens. Blend in the sour cream. Return meet balls to pan, add Worcestershire sauce and salt and pepper to taste, and heat thoroughly but gently, without boiling. Serve with buttered noodles or rice.

Crab Meat Buns

Mix (all but 1/2 cup cheese) and spread on hamburger buns. Sprinkle cheese on top. Broil/Grill.

Risoles

In large mixing bowl put 4 slices of bread torn in to 1/2 inch pieces. Add 1/2 cup milk and let stand for 5 minutes. Add 2 egg whites (or 2 eggs). Mix in mixer for 2 minutes. Add remaining ingredients. Mix well. Shape in to balls and fry.

Microwave Beef Stroganoff

Combine onion, garlic, margarine in dish and cook on HIGH for 3 minutes. Add mushrooms and cook on HIGH for 2 minutes. Toss steak in flour. Add steak, stock, sherry and sauces. Cook on HIGH for 5 minutes, reduce to MEDIUM HIGH, cook 15 minutes or until meat is tender, stirring occasionally. Stir in sour cream, serve with rice or noodles.

Beef Stroganoff

Pasta:
Boil a large pot of water. Add pasta. Cook about 12-25 minutes. Drain.

Meat:
Melt the butter in a frying pan and saute the onion until golden (3 minutes). Turn up heat, add meat and cook quickly (4-5 minutes) turning constantly. Add remaining ingredients. Cook gently for 5-6 minutes.

Apple Crumble

Put one can of apple pie filling into a pyrex dish. Sprinkle with a tablespoon or two of brown sugar (white if you don't have brown) and a little ground cinamon or allspice. Mix with a pastry cutter or two knives until crumbly

Sprinkle on top of apple filling and bake for approximately half an hour or until brown in 200 degree oven.

Apple Pie

Pastry

Heat and mix sugar and margarine. Remove from heat and stir in milk and well beaten eggs. Mix in Flour Gradually. Roll and make into a pie.

Filling

Sprinkle sugar over peeled and cored apple slices and microwave approximately 1 minute per 100g of apple. Mix a small amount of custard powder and mix into the apples.

Place the filling into the pastry and cook for about 20-30 minutes in a pre-heated oven at 170oC. For good results baste with milk and sprinkle with brown sugar.

Pasta Salad

[I haven't actually made this]

Combine all ingredients in a large bowl. Mix well and refrigerate.

Chinese Cabbage Salad

Salad

Sauce

Combine Salad ingredients in a large bowl. Mix well. Combine Sauce in jar. Mix well. Can store in fridge. Immediately before serving, pour Sauce over Salad and mix well.

Strawberry Daiqueri

Strawberries, Strawberry Liqueur, Bacardi, Ice

Mango Daiqueri

Add everything except mint and ice to blender. Fill with crushed ice. Blend until smooth. Poor into glasses and tp with mint.

Alcohols

Strawberry Liqueur, Kaluha, Vodka, Midori (Green), Baileys, Cointreau, Bacardi.

Strawberies, Cream, Ice, Fruit Juices (Orange, Apple, Pineapple), Milk.

Jenny's Gran's Lemon Curd

Beat eggs. Grate lemons and squeeze juice. Add margarine and sugar. Stir all together and pour into a rinsed(?) mumbleable(?) saucepan (or heavy based pan) and cook over gentle heat stirring constantly. Pour into hot jars when it thickens. Seal. Best stored in fridge.

Andrew Williams' Lemonade

Take one lemon. Squeeze into glass. Add sugar until the level of undissolved sugar grains in the bottom of the glass comes about halfway up to the level of the lemon juice. Add water. If it's too strong, sour, or weak, add water, sugar, or throw it away respectively, and adjust relative quantities a bit for your next glass.

You might have to experiment with different sized glasses to get the strength right. You can extend this to any quantity - just make the height of the undissolved sugar roughly half the height of the lemon juice, and use a 'glass' of water per lemon. It's easy to dilute to taste once it's made, so less water is better than too much...

That's one recipe, if you can call it that. Another, which is good if you're making lots of lemonade, is just to chop the lemons into slices, pour boiling water over them, mash up a bit, let stand until cool, strain the mush out, then sweeten to taste. Just use roughly the same proportion of water you do for the above recipe - one cupful per medium sized lemon (maybe a bit more to allow for evaporation). If it's too weak, add some squeezed lemon juice once it's cool, and if it's too strong, add water. This saves a lot of lemon squeezing if you're making more than a few glasses.

There are only three ingredients here - and if it doesn't taste good, it's not usually too difficult to work out which ones need increasing or decreasing. Take a sip, and then fix the rest of the glass if it's not nice :-)

AndrewN's Tuna & Mushroom Pasta

Melt butter in pan. Add finely chopped onion and drained tuna. Stir over medium heat until onion is just tender. Add mushrooms and toss lightly. Stir in cream and tomato paste. Season with salt and pepper. Bring sauce to boil, remove from heat. Stir in chopped parsley. Mix with cooked pasta.

Chocolate Chip Cookies

Preheat the oven to 190C. Grease baking trays. Sift first 3 ingredients and set aside. Cream butter, sugars and vanilla together until creamy. Gradually beat in eggs and sifted dry ingredients. Fold chocolate bits through mixture. Drop small hand fulls of mixture on baking trays. Top with extra chocolate bits if desired. Bake for 10-12 minutes. Loosen and cool on trays.

I recommend doubling the recipe :-).

Girls Brigade Yummy Chocolate Chip Cookies

Cream butter and sugar. Add condensed milk, flour, chocolate chips. Mix through. Roll into balls, place on biscuit tray and bake for 12-15 minutes at 190C. Yum!

Nik's Chocolate Pudding

Pudding:

Sift all dry ingredients in an oven ware dish. Add milk, vanilla and melted butter. Stir until smooth.

Sauce:

Mix all together and pour over uncooked pudding. Bake in moderate over for 35 minutes.

Nik's Peach Cobler

Mix together:

Turn oven on at 400. Melt margarine. Pour in peaches. Mix together milk, flower, sugar, and pour batter over peaches. Cook until golden brown on top.

Monique's Chocolate Cheesecake

Beat together condensed milk and lemon juice. Fold in whipped cream. Layer base of flat container with biscuits and pour mixture over the top. Refrigerate 12-18 hours until set. Decorate. Can be frozen.

Bailey's Hot Cobb Loaf

Mix well all ingredients (except loaf). Cut top off Cobb loaf, take out the middle and fill with mixture. Cut up top and middle of loaf into byte sized pieces. Bake loaf and pieces in oven for 1/2 hour until bread is just golden.

Bailey's Punch

Meredith's Peanut Butter Balls

Blend everything except chocolate well. Melt chocolate. Roll mixture into small balls (1.5cm diameter) and then dip in chocolate. Place on a baking tray and then freeze.

Thai Pumpkin Soup (vegetarian)

Peel & seed pumpkin, cut pumpkin into 1.5 cm cubes. Heat oil in large pan, add garlic, onion, sambal oelek & lemon grass. cook, stirring until onion is soft. Add pumpkin, cook, stirring 1 minute. Add water, stock powder, sauce, juice. Simmer covered until pumpkin is just tender. Blend or process the mixture until smooth and return puree to pan. Add coconut cream & herbs, stir over heat until hot.

Serves 4-6. Based on a recipe from the Australian Women's Weekly cookbook for all seasons.

AndrewN's Hot Apricots in Sour Cream

Topping, combine:

Main:

Combine sugar & flour; add sour cream, egg and vanilla. Beat until smooth. Drain apricots. Place in base of 20 cm pie plate. Spoon over mixture and back in mod oven 35 minutes. Remove from oven and sprinkle with topping. Return to oven for further 10 minutes.

Serves 4.

Bananas Foster

Melt butter in pan, add sugar & stir until melted. Saute peeled bananas in pan until brown and tender. Sprinkle spices over bananas & add liqueurs. And now for the spectacular bit... Ignite alcohol with match and use long handled ladles to baste bananas with sauce. When flames die serve with icecream.

Serves 4.

Honey Buns

Grease scone trays x 2. Oven at 180C. Cream butter and sugar. Beat in honey and egg. Sift flour and salt and work into the mixture until it forms a soft dough. Chill until firm. Shape dough into small walnut size rounds slightly flatten tops. Place well apart on tray. Bake for 10-12 minutes. When cool, spread with honey and sandwich together in pairs.

Christmas Eve Meat Balls

Meat Balls:

Mix well, shape into 1 inch balls. Fry until brown on all sides.

Sauce:

Mix above together and cook for 30-60 minutes to blend flavour. Add small meat balls and simmer for 30 minutes.

Cheese Biscuits

Equal quantities of

Seasoning

Cream margarine and cheese. Add seasoning to taste. Add flour. Press out with biscuit press and bake in 210-220 degree oven until brown.

Toblerone Cheesecake

Mix biscuit crumbs and butter, press into base of a 20cm springform pan. Chill. Beat the Philly with an electric mixer until soft. Add dissolved gelatine mixture, caster sugar, melted Toblerone chocolate, cream and blend until smooth. Pour onto crumb base and chill in fridge for 2-3 hours or overnight.

Chocolate Fudge Brownie

Brownie:

Melt butter over gentle heat, stir in eggs, sugar, cocoa and vanilla. Combine salt & flower and stir into egg mixture. Add chopped chocolate. Grease and line with baking paper a rectangular tin, 20cm x 30cm. Pour mixture and bake at 180C for 35-40 minutes over a tray filled with water on rack below. Allow to cool. Turn out and cut inbto squares and serve with chocolate sauce.

Chocolate Sauce:

Melt chocolate, warm cream and combine both with cognac. Mix and serve over brownies.

Lemon Coconut Slice

Base:

Combine biscuit crumbs, coconut and lemon rind in a large bowl. Melt butter in small saucepan, add condensed milk, stir over a low heat until combined. Pour over crumb mixture. Mix well. Press firmly into two foil lined 18cm x 28cm slice tins. Refrigerate.

Icing:

Combine all ingredients, stir/beat until smooth. Spread over chilled base. If desired, sprinkle with more coconut. Allow to set in fridge. Lift off tin using foil as handle. Cut into fingers.

Dav's Iced Coffee

Pour one cup of milk out and use elsewhere (eg drink it). Place coffee and sugar in clean dry cup. Half fill cup with boiling water. Stir thoroughly. Add 1/2 cup of water. Stir. Allow to stand for 30 seconds. Pour mixture into milk container (funnel may be useful). Use a little more boiling water to soften and pour any thickened mix remaining in the cup. Replace the lid and shake a few times to mix thoroughly. Keep in the firdge.

Refine to suit your tastes but always make sure you have more sugar than coffee, unless you like it bitter!

Cup Cakes

Sift dry ingredients. Add softened butter, eggs, milk & vanilla. Beat at low speed for 1 minute. Beat at high speed for 1 minute. Put in cup cake pans. Cook 10-15 minutes in a hot oven.

Belgian Lemon Teacake

Cake

Filling

Preheat over to 180C. Brush shallow round tin with oil or butter. Sift flour, add sugar, mix well. Rub margarine and flour together with fingers until it looks like fine breadcrumbs. Make a well in the centre, stir in egg to make a soft dough. Press 2/3 dough into tin. Heat filling until viscous, pour hot filling into tin. Crumble remaining pastry over filling. Bake 30 minutes and cool in tin. Serve with cream.

Can substitute orange or pineapple juice, but lemon is best.

Caramel Shortcake

Biscuit Base

Filling

Topping

Rub margarine and flour together with fingers until it looks like fine breadcrumbs. Stir in the sugar. Spread the mixture evenly into a 23cm square tin which has been lined with baking parchment. Bake in a pre-heated oven at 170C for approximately 35 minutes until it is golden brown. Allow the base to cool. Heat the filling ingredients together in a pot, stirring constantly until it begins to simmer. Continue stirring for a few minutes until it thickens. Spread the filling evenly over the base and allow to cool. Melt the chocolate and spread it over the filling and allow to cool. Cut up into squares with a sharp knife.

Play Dough

Mix together in a saucepan and cook on medium heat until it goes smooth.

See also the Play Dough Options section in the arts section at teachnet.com.

Chocolate Roulade

Preheat oven to 150C. Line base and sides of a 31cm x 21cm Swiss roll tin with baking parchment. Beat egg whites until frothy and doubled in bulk, then whisk in sugar until the mixture is very thick and shiny. Whisk in the cornflour, vinegar and vanilla essence.

Spoon mixture into tin and level the surface. Bake in oven for 50 minutes or until just firm on the surface.

Place the chocolate spread in a bowl over boiling water and heat, stirring, until soft. Place the yoghurt in a bowl and stir in the melted chocolate.

Dust a sheet of Baking parchment with icing sugar. Allow the meringue to cool for 10 minutes, then turn out onto the baking parchment and carefully peel off the paper.

Spread the yogurt mixture over the meringue and then, using the paper to help you, roll from one of the long sides as you would a Swiss roll. Dust with a little icing sugar and decorate with chocolate curls.

Mum's Amazing Lasagna

Tomato Sauce Ingredients

Onion Ingredients

Mince Ingredients

Lasagna Ingredients

Start simmering the Tomato Sauce Ingredients. Saute the Onion Ingredients until golden, then add the Mince Ingredients and cook until beef loses its red colour, then add the lot to the Tomato Sauce. Simmer for 2.5 hours, stirring occasionally.

Now build the lasagna in two 30cm x 20cm x 6.5cm dishes. In the bottom of each dish, put a thin layer of sauce, then a layer of lasagna noodles (either fresh or dried) and a layer of cheese (lots of cheese). Repeat twice more (sauce, noodles, cheese). Then the final layer of cheese is covered once more in sauce and then a dusting of parmesan cheese.

Bake for 40 minutes at 180C. Remove and let stand for 10 minutes. The lasanga can then be cut for serving. Keep Marcus at a safe distance until others have got a piece.

White Chocolate and Berry Cheesecake

Crust

Filling

Crush the biscuits and mix with coconut. Stir in butter until well combined. Line a baking tin with non-stick baking paper. Press mixture into the tin and chill. Beat cheese and sugar until smooth. Add eggs one at a time, beating well each time. Bring cream to just boiling and add chocolate a few pieces at a time. Stir until smooth. Cool a little. Stir into cheese/egg mixture. Spread optional berries over base and pour in chocolate filling. Bake at 150C for 1.5 hours or until set. Allow to cool and serve.

Serve with berries and a sauce of raspberries mixed with icing sugar and lemon juice and strained.

Herb and Garlic Dressing

Chocolate Fondue

Sauce

Food

Melt the chocolate in the microwave (be careful not to burn it), and add the rest of the Sauce. Serve the sauce in one big bowl or one ramekin per person. For bonus points, sprinkle a few white chocolate bits on top.

Chop the Food into bite sized pieces and serve on a platter.

Choco-Hoto-Pots

Recipe created by Nigella Lawson

Place baking sheet in an oven preheated to 200°C. Butter four 2/3-cup ramekins and set aside.

Using a microwave oven or double boiler, melt together the milk chocolate and the butter. Set aside to cool.

In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chocolate chips.

Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes (remember to adjust the time if you split the mix 6 ways instead of 4). Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.

Honey Crackles

Boil all except Corn Flakes until golden brown (don’t over cook), add to Corn Flakes, put in patty pan.

Chocolate Crackles

Melt copha. Pour over dry ingredients. Put in patty pans. Yum!

Salt Fish Cakes

Wash fish (wash salt off the fish). You can soak for 12 hours, but this tends to remove too much taste.

Simmer fish in water with bay leaf and potatoes until potatoes are cooked. Drain

Discard bay leaf. Remove skin and bones. Mash fish and potato together.

Separate eggs. Beat yoke one at a time into the fish (in food processor/mixer). Add onion and parsley

Beat egg whites until stiff, then fold in.

Heat olive oil in pan. Drop spoon fulls on pan and cook a few at a time. Drain and serve hot or cold.

Almond Clusters

Spread almonds on tray, bake moderate oven 10-25 minutes, until golden. Cool.

Melt chocolate. Add almonds. Mix well. Drop on foil covered tray. Stand at room temperature in a cool place or refrigerate.

Makes 30. Store in fridge.