OLD TIME COOKING RECIPES : COOKING RECIPES

Old time cooking recipes : Electric cooking pans.

Old Time Cooking Recipes


old time cooking recipes
    cooking recipes
  • (Cooking recipe) A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
    old time
  • "Old time" and "old timey" are terms used to describe stereotyped images and representations of the late 19th and early 20th centuries, generally not more than a generation before or after the turn of the century. The term "old timeyness" is used more rarely.
  • Used to refer to something old-fashioned in an approving or nostalgic way
  • Denoting traditional or folk styles of American popular music, such as gospel or bluegrass
  • attractively old-fashioned (but not necessarily authentic); "houses with quaint thatched roofs"; "a vaulted roof supporting old-time chimney pots"
  • (old times) auld langsyne: past times remembered with nostalgia

matt makes ragù
matt makes ragù
Ragu alla bolognese, or good old Spag Bol is possibly the easiest thing in the world to cook and most likely, the easiest thing to mess up. I estimate I've cooked the dish about 1000 times since I first started mucking about in the kitchen when I was 15. It was one of the first things I attempted to cook. In the early days, it was little more than salty mince-meat with tomato sauce thrown in. These days, it's probably the thing I cook best and enjoy cooking the most and I've picked up all sorts of tips and tricks along the way. As I'm not much of a "by the book cook" it always comes out slightly different, but it's always good and hearty! What follows is a very rough and ready guide to a great bolognaise, it probably serves about four, but it's always best to make a big batch anyway. What you'll need (go for the best quality you can get): * Rashers of bacon (chopped roughly) * Lean steak mince * 1 medium onion, chopped finely * Cloves of garlic, chopped finely * Chilli (either powder or fresh chilli) Herbs: (Fresh is betted, but dried works too) * Rosemary * Oreganum * Thyme * Basil * Salt * Pepper * A bottle of Passata or a tin of tomatoes (Passata is better) Vegetables: (These can be varied depending on your taste - chop them all up roughly) * 2 small courgettes (smaller are tastier) * Handful of mushrooms * 2 sticks of celery * 1 red pepper * Red wine * Parmesan (nice freshly grated cheese, not the horrible packet rubbish) Method Read this through then prep everything before you start! * Heat olive oil in a large pot, bung in your onions with a bit of rosemary and fry lightly for a few minutes. * Chuck in your garlic and chilli and fry for a few seconds * Add in your bacon and fry for a minute or so * Add in your steak mince and very quickly work into the pan, mixing with the onions and bacon. * Keep working the mince and frying it - you don't want your mince to stick to the side of the pot and burn * Get the mince to a point where it's lightly cooked - a few minutes is fine. * Pour in a few glugs of red wine - half a glass - mix well. If you have a gas hob, turn up the heat to burn off the alcohol quickly. * While the alcohol is burning off, have a slug or two of wine for yourself - inspiration * Now pour in your tomatoes and mix well. * Throw in all your herbs, season with salt and pepper * Add a few drops of worcestershire sauce (an optional extra) * If you want, a pinch of brown sugar adds to the flavour too. * Cook for a few minutes - this is usually when I prep the vegetables. * Bung in all your vegetables - hopefully you haven't cooked all this in a small saucepan, because otherwise you'll need a bigger pot! * Mix in all the vegetables. * Your pot should have a reasonable amount of liquid due to the added tomatoes - if it's looking a bit dry, you'll want to add a bit of water. This is a judgement call, as the bolognaise will thicken with cooking. * Bring all the ingredients to the boil, have a little taste and season with salt and pepper if desired. * Lower the heat, put a lid on the pot and let it bubble away for 10 to 20 minutes - it'll reduce down. Again, this is another judgement call - I prefer my bolognaise to cook for about 15 minutes, some people will let it simmer for hours. * While your bolognaise is cooking, get your pasta on. Serve with fresh basil, a drizzle of olive oil and lots of parmesan cheese.
Lemon Meringue Pie
Lemon Meringue Pie
An old family recipe, and the first thing I ever cooked that involved an oven (now please take note that this is translated from Spanish, so bear with me if it's a little bit literal)... **Crust** 1 cup of flour (self-raising) 1 egg 80gms butter (or marguerine) 1 pinch of salt Make crumbs with the flour and the butter. Add the egg and a little bit of cold water. Bring together without kneading, and then refrigerate for 10 mins. Extend on a low mold that has been buttered (if you have one that pops out from its sides even better!). Using a fork, pinch the crust and then cook in a medium oven for about 10 minutes (Photo 1 - Starting on the top row left). Once cooked, you can fill it. **Filling** 1 can condensed milk (this is the quantify for a small pie - add more of each item as required) 3 egg yolks Lemon Juice from 3 juicy lemons (I like mine very tangy so generally I add more - I end up at about 100 Ml) On a bowl pour the condensed milk. Add the egg yolks and mix. Add the lemon juice a little bit at a time so that you can incorporate it well. Taste it (extremely important step - needs to be lemony, but still sweet). When the mix is ready it shouldn't be very runny (if it's watery, you've added too much lemon juice, and you'll need more condensed milk to counteract it - Photo 2) **Meringue** With the remaining egg whites, beat until fluffly, then add about 3 spoons of sugar to sweeten. (Photo 3) **Putting it together** Pour the lemon mixture over the crust, and then top with the meringue (Photo 4) Place in the oven to toast the meringue (Photo 5) Voila - Lemon Meringue Pie (Photo 6). Now - There is one crucial thing that you must NOT do while toasting the meringue - DO NOT check Flickr (and if you are make sure that your kitchen is close to your computer or that you delegate the job of checking the pie)!!!! That was my mistake (thus the very toasty Photo 6), I became so caught up with checking photos that I forgot about the pie (until my nose told me it was time!).

old time cooking recipes
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