The "pizza" sounded quite good.

P.S: ...nevermind. PM.

Dill and Italian Dressed Cream Cheese

Ingredients: 1 pack cream cheese 2 tbsp shredded cheddar cheese
1 tsp dill 1 tsp chives
1 tsp minced garlic ¼ cup Italian dressing


***Serve best with toasted baguette / cucumbers.

DIRECTIONS:

1. Mix all ingredients together, reshape into rectangle.
2. Cut cream cheese long ways once, then slice into rectangles.

I made a nice dressing the other day. 2 tbsp olive oil, 1tbsp Dijon mustard, 1 tbsp cider vinegar. Grand.

Welsh rarebit:



Ingredients
25g/1oz butter
25g/1oz flour
150ml/5fl oz milk
175g/6oz cheddar cheese, grated
150ml/5fl oz brown ale
1 tsp English mustard
2 tsp Worcestershire sauce
salt and pepper
2 egg yolks
4 slices of toast

Method
1. Make a roux with the butter and flour, and leave to cool.
2. Bring the milk to the boil, then whisk it into the roux. Bring to the boil once again, whisking to ensure that it does not burn and also that the sauce is free of lumps.
3. Add the cheese, beat in and remove from the heat.
4. Reduce the ale, English mustard and Worcestershire sauce. When thick, add this mixture to the cheese sauce. Season well with salt and pepper and beat in the egg yolks.
5. Spoon on to the slices of toast and grill until bubbling. Serve with extra Worcestershire sauce handed separately.

Or how about....grate some cheese, toast on bread, serve smothered in HP Sauce?

I thought these recipes were supposed to be quick and easy?

That wouldn't be rarebit then. That's cheese on toast with some houses of parliament.

correct! and so fits each of the the "easy, nummy and quick" criteria.
Do you see the difference between my EASY, NUMMY AND QUICK, NINE word recipe of "Get bread. Top with cheese. Grill. Top with HP".
and
"25g/1oz butter
25g/1oz flour
150ml/5fl oz milk
175g/6oz cheddar cheese, grated
150ml/5fl oz brown ale
1 tsp English mustard
2 tsp Worcestershire sauce
salt and pepper
2 egg yolks
4 slices of toast

Method
1. Make a roux with the butter and flour, and leave to cool.
2. Bring the milk to the boil, then whisk it into the roux. Bring to the boil once again, whisking to ensure that it does not burn and also that the sauce is free of lumps.
3. Add the cheese, beat in and remove from the heat.
4. Reduce the ale, English mustard and Worcestershire sauce. When thick, add this mixture to the cheese sauce. Season well with salt and pepper and beat in the egg yolks.
5. Spoon on to the slices of toast and grill until bubbling. Serve with extra Worcestershire sauce handed separately."
?
Namby fucking pamby Rarebit self-gratification wank post??
Do you?

DO YOU??
"Make a roux" (a smooth one) is beyond "easy" for most people.

Jesus cunting Christ. Next you'll be posting about meringues, Baked Alaska and fucking Bechamel frigging sauce.



Welcome to Nowhere. You pass. Carry on.

*kicks cat*

It's simple and quick to make a roux. I find making pastry harder. That recipe takes thirty minutes top. takes me far less. I'd say that's quick - I wouldn't be making it for waiting paying customers.

Alton Brown's meatloaf was better than mine, lame. :/

Channa Masala. Pre-cooked peas though. That's quick, and nummy. Recipe on the intermongoloid.

Everything OK, Mary? You almost chewed Toasts head off there...

fer serious

I made rarebit on friday. It took my no more than 10 mins from start to end. I still think that's pretty quick and that included me changing cds and cursing my cat.

Long?

HeEr iZ A ReZiPeE 4 YaLl sTrAtE Up mUgGaFuGgNiOn o g'z oUt dArE In pUnKuLfEvEr iZ CaLlT RoBoReCiPe
InGrEeDaNz n sHyT
OnE BmX ByKe aN MaYkE SuReZ Iz bEeZ FaSs n sHyT Yo
OnE WoOlMoOrTz n sHyT Yo jUsS MaAaK SuRe u aInT GoDsT BuSsId uP In tHeRe bEfO N ShYt yO
A BiGg aZz cOaT N ShYt 4 sTeElIn sHyT DaWg wOo wOo wOo i tOaLd uZ DiS WaZ Da sHiZzIe yO An yOo dInInT BeElEeVz mEeZ An sHyT Yo
DiReCkShUnZ
PuT On yOaR BiGg aZz cOaT N RyTe tO WoOlMoOrTz n sHyT
SnAtCh uP A ShYtLoAt oF RoBoTuSsNiNg
PuT DaT ShYt iN YuR CoAt aN MaAk sUrE U GoT Da bIgG AzZ BoTtLz sO U TrIp hOoRt n sHyT
RyTe yOaR ByKe fAsS N ShYt dAwG DoAn gIt cAwT N ShYt yO
NoW ChUgGeLuG DaT RoBo fAsS N ShYt aN If iT TaYzIsIz bAd jUsS DrYnK A NoAtHuR BoTtUl u wIlL GiT UzEd 2 iT DoAn bEe a wYmP N ShYt u r aN O G LyK MeEz aN ShYt
AlL DuN NoW JuSs wAiT N U WiLl tRyPnInG KlYkE A MuGgAfUgGa n bEe sTrAtE N ShYt yO WoO WoO WoO YaLl oWz mEe bYg tYmWe n sHyT 4 MyZ SeCrIt rEzIpEe n sHyT Yo wOo wOo

i apologize for this guys

Mods?

i suppose i'm a bit lax in modding

lol!

this isn't all that quick, but it's got the other 2 going for it. lovin' this lately...great for leftovers. that cured ham from christmas is going pretty far.




HAM CASSEROLE
about 4-6 servings
Ingredients:

* 3 potatoes, cubed
* 1/2 lb (or more) cooked ham, cubed or shredded
* 1 (15.25 ounce) can whole kernel corn, drained
* 1/4 (to 1/3) of an onion, chopped
* 3 cloves garlic, diced
* 1/4 cup butter
* 1/3 cup all-purpose flour
* 1 3/4 cups milk
* 3 or 4 handfuls cheese (cheddar or jack work), shredded
* black pepper

** salt

*** 1/4 cup fresh parsley, minced
*** 1/4 cup green onion


Directions:

1. Preheat oven to 350 degrees F.

2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.

3. In large mixing bowl combine potatoes, ham, corn, and a handful or 2 of cheese; set aside.

4. In a saucepan saute onion and garlic in butter until done (2-5 minutes), stir in flour until blended well. Gradually add milk and pepper (salt). Cook and stir until it thickens (2-5 minutes). Remove from heat and pour over the ham mixture. Stir/fold to mix well.

5. Pour/push into greased 11x7 or 14x9 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with the rest of the cheese and bake 5 to 10 minutes longer until cheese melts.


**we use salted butter and salty ham, so it usually doesn't need any extra salt, but it's your call....pepper should be fresh, and plentiful.
***we do parsley (step 3) OR green onion (thrown on top with the cheese at the end of step 5)...not both...but it doesn't sound horrible.

Hello Chris. I made my own pasta for the first time last week. I made a red pepper and mushroom raviola with a tomato and garlic sauce. It was very nice but as the pasta was handrolled was a little too thick. I'll be getting a pasta machine very soon I think.

Hello Chris. get a motor for it. they cost about as much as the machine, but you'll save yourself some of the frustration.

I'm thinking of getting the Imperia SP150. I'll look into getting a motor for it.