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MOM'S CHICKEN STUFF
1can RO-TEL tomatoes and green chilies
2 bags doritos chips
1 can cream of mushroom soup
1 medium bell pepper
1 can creamof chicken soup 1
medium onion
6 to 8 slices of cheese
1 cooked chicken boiled and boned
1(9x13inch)baking dish
chop onion and pepper ;mix with ro-tel soups and chicken in medium bowl,mix well.
place a layer of chips on the bottom of pan,then pour mixture over chips,
add another layer of chips .Place cheese slices on second layer of chips.Bake at 350,until cheese
is melted and mixture is bubbly.
recipe provided by Sue Bryan
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MONKEE CHOW!!!!!
Hiya Ntfmp,
Here is the recipe for the haddock,
Ingredients:1
fillet of Haddock,
6 black olives
2
tinned artichokes,
6 sunblushed tomatoes
1 lemon (slices)
1 serving spoon of basil pesto
a drizzle of basil oil,or pesto juice
Mix the olives, tomatoes and artichokes (cut into halfs) with
the basil pesto,make sure its all well mixed in and basily. Place into a baking tray and put into a hot oven just to
cook and brown a little.
Put the lemon slices in the oven with the basil mix but dont get them covered in
basil.
While all of that is cooking, just grill your seasoned haddock.
after about 8 mins, or when the fish
is done the olives etc should be cooked and be all yummy!!!
Just put the fish on the plate with the mix next
to it, place the baked lemon slices on the top of the fish and voila!!!!
tips, season the fish with
salt and pepper, use any basil oil to go add some juice to the dish. the tomatoes should be in quarters, the colours will
look great together.
thats it for this class.
monkee
hello :O)
Here is the recipe, the trick is to do one bit at a time, then you will have a yummy pud for ages.
step
1: creme anglais base (custard!!!)
Put 5 egg yolks (keep the whits for later) and 2 oz caster (fine) sugar in a bowl
with 16fl oz of double cream. place the bowl over boiling water and whisk untill it thickens a bit and the sugar has dissolved,
keep whisking or else you will get scrambled egg!!! leave to cool.
step2: flavouring
warm a jar of strawberry
jam up, you can thin it down if you want, it needs to be a thick liquid not solid.
step3:cream
whip
about 16oz cream untill it is thick enough to make peaks, you daont want it runny :O)
step4: meringue.
this
is the recipe for italian meringue, its the easiest type. whisk the 5 egg whites you had from earlier in a bowl (must be grease
free) untill it turns white and frothy and begins to thicken, this takes alot of whisking so use a hand whisk. when it starts
to thicken gradually incorperate 8oz fine sugar, when its all in or after a bit more whipping it should be firm enough to
make peaks thatstand on theyre own.
step5: combining.
this is the last bit (yaaaaaaaaay!!!!) Add the
thined jam to the creme anglais which should be cold by now and mix it well in. Next fold in your double cream so its still
quite puffy but all strawberry flavoured. finally fold in the meringue carefully so it keeps the fluffyness. Now its made,
line a loaf tin with cling film and pour the mix into the tin, cover it and put it in the freezer untill it is firm. If it
worked it will be the nicest ice cream like thing you have tasted.
tip. if its not red enough add a couple of
drops of food colouring when you mix in the jam:O)
Thats it for this masterclass, next week souffles!!!!
from the one and only monkee
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Crock Pot Ribs
These ribs are lip smacking good. A lot of the measurements
in this recipe depend on the amount of ribs you are using.
Use
your best judgement and your preference of sticky messy ribs.
Ingredients:
1 16 oz. bottle of Pepsi
1 small bottle of ketchup [8oz.]
1/2 bottle of barbecue sauce (or to
the desired thickness in texture)
1 large green pepper sliced in strips
1 large onion sliced in strips
6-8 Ribs
Preparation:
Add ribs and all ingredients to crock pot.
Slow cook about 7-8 hours with lid tilted.
For an extra
use of this recipe, pour the sauce over egg noodles if the ribs aren't too fatty.
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