Any other recipes?
Posted 27 July 2009 - 09:53 PM
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Posted 27 July 2009 - 10:32 PM
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Posted 29 July 2009 - 12:59 PM
I did lamb shanks today. Chopped up potatoes and a sweet potato and put ont he bottom. Popped in the shanks. Chucked in a few whole garlic cloves, diced onion and sprinkled with vegetta. Poured over about a cup of water. Set to low. left house. returned several hours later to beautiful aroma and dinner was practically ready. Take out all meat and veg. Add gravox and corn flour to juices for tasty tasty gravy.
Oooo, that sounds yummy. I think I have some shanks lurking in the freezer. Another way I make them is brown your shanks, put them in the slow cooker with 2-3 sliced onions, 4 - 6 cloves chopped garlic beef stock cubes, a large can of crushed tomatoes, 3/4 cup of chopped dates, a stick of cinnamon (make sure you don't break it when you stir as I have done in the past, it's like eating wood chips! ) and a 1/2 to 1 cup of red wine. Add some water so the shanks are just covered and cookuntil the meat is getting tender and starting 2 draw back from the bone, then throw in between a cup and 2 cups diced pumpkin. (*All depends on how many shanks you have to the amounts you will use) Continue to cook until meat is about to fall off the bone and the pumpkin is soft and squishy
Posted 29 July 2009 - 02:13 PM
Posted 29 July 2009 - 05:17 PM
Oh, Lamb Shanks. Back in the day before they were $17 a kg (yes, i know!!!). Waaay out of our budget, especially to put in a slow cooker.
$17 bucks a kilo? You must live in the city!! No way I would pay that for a dirty old lamb shank! Ours are $2.50 each. I hate how they bring in cuts of meat that used to be cheap, make them trendy and hike up the price.
Posted 06 August 2009 - 10:45 AM
500g lean beef mince
1 red onion finely chopped
2 garlic cloves crushed
1 medium carrot grated
3 celery stalks finely chopped
1 medium green caps finely chopped
200g button mushrooms thinly sliced
2 tablespoons tomato paste
2x 400g cans diced tomatoes with oregano and basil
olive oil spray
6 dried lasagne sheets
1 cup milk
1 tablespoon milk
1 tablespoon plain flour
1 cup grated tasty cheese
1.Preheat slowcooker on high. Combine mince, onion, garlic, carrot, celery, caps, mushrooms, tom paste & diced toms in a bowl. Season with S&P.
2.Spray cooker lightly with oil. Arrange 2 lasagne sheets over base, breaking to fit. Spread 1/3 of mince mix over sheets. Top with 2 sheets. Repeat layers, finishing with mince mixture.
3.Whisk milk flour and egg together in a jug. Pour over mince mix. Top with cheese. Reduce heat to low. Cover, cook for 4 hours or until sheets are tender. Stand for 5mins.
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Posted 11 August 2009 - 04:10 PM
1kg Beef (Diced/Ribs etc)
2 cups coca cola
1 cup Brown Sugar
1/2 Cup Hickory Smoked Salt (can use normal salt)
1 cup Smokey BBQ Marinade/Sauce
1tsp ground black pepper
Mix Brown Sugar, Salt and Pepper in a bowl and rub into beef. Cover with cling wrap and leave in fridge overnight.
Grease inside of slow cooker and place beef into cooker. Pour coca cola over the top of the beef, replace lid, set cooker to low and cook for 7-8 hours. Drain beef, keeping 1/2 cup of liquid. Mix the kept liquid with Smokey BBQ marinade, pour over beef and stir.
Serve with mashed potato or rice.
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Posted 14 May 2010 - 07:57 AM
I found these on the internet yesterday and they sounded good, yet to try them out though.
Slow-cooked beef with red wine & peppercorn sauce
• 1 tbs olive oil
• 1.2kg-piece beef blade roast or any cheap roast cut
• 2 large brown onions, halved, cut into thin wedges
• 1 cups red wine
• 1/2 cup beef stock
• 1 x 30g can green peppercorns, drained
• 4 large fresh thyme sprigs
• 3 fresh or dried bay leaves
• Mashed potato, to serve
• Steamed green beans, to serve
- Heat half the oil a fry pan over medium-high heat. Add the beef and cook, turning occasionally, for 8-10 minutes or until browned. Transfer to a plate.
- Heat the remaining oil in the pan over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until soft.
- Place the beef, onion, red wine, stock, peppercorns, thyme and bay leaves in the slow cooker.
- Cook, covered, on low for 8 hours.
Creamy beef with mushrooms
• 2 tbs plain flour
• 1kg beef chuck steak, cut into 5cm pieces
• 200g cup mushrooms, quartered
• 250ml (1 cup) beef stock
• 125ml (1/2 cup) white wine
• 70g (1/4 cup) tomato paste
• 1 tbs Dijon mustard
• 1 tbs paprika
• 250ml (1 cup) sour cream
• 1 tbs cornflour
• 1/2 cup chopped fresh continental parsley
• Mashed sweet potato, to serve
1. Place the flour in the slow cooker. Add the beef and toss to coat. Add the mushroom, stock, wine, tomato paste, mustard and paprika. Cover and cook on low for 8 hours or until the meat is tender.
2. Combine the sour cream and cornflour in a small jug. Add to the beef mixture and stir to combine. Cook, covered, for 30 minutes or until the mixture thickens.
3. Stir in the parsley. Taste and season with salt and pepper. Divide the mash among serving plates and top with the beef mixture to serve.
• 1/2 cup plain flour
• 1.5kg chuck steak, cut into 3cm pieces
• 2 tablespoons olive oil
• 2 brown onions, finely chopped
• 2 garlic cloves, crushed
• 2 red capsicum, deseeded, cut into 2cm pieces
• 2 long red chillies, deseeded, finely chopped
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon ground chilli powder
• 2 x 400g cans chopped tomatoes
• 1/2 cup water
• sour cream, diced avocado and warm corn tortillas, to serve
1. Place flour in a shallow dish. Season with salt and pepper. Lightly coat beef in flour.
2. Heat oil in a large, deep frying pan over medium-high heat. Cook beef, in small batches, for 3 to 4 minutes or until browned, adding more oil if required. Transfer to a plate, cover to keep warm.
3. Add onion and garlic to pan. Cook, stirring occasionally, for 3 minutes or until tender. Add capsicum, chilli, Worcestershire sauce, sugar, cumin, paprika and chilli powder. Cook, stirring, for 1 minute or until aromatic. Add tomatoes and water and bring to the boil.
4. Pour mixture into slow cooker. Add meat and stir until well combined. Cover and cook on HIGH for 3 to 4 hours or until meat is tender and sauce is thick. Serve with sour cream, avocado and tortillas.
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