Favorite recipe from your non-USA location?
04-23-2010, 06:03 PM
#11
Junior Member
Join Date: Jul 2009
Location: SE Qld. Australia
Posts: 271
You can also make Jelly (jello)Cakes the same way. Just make a raspberry (or whatever flavour you like)jelly, dip the cake in, and roll in coconut. If you use patty cakes instead of block cake, split the side and add whipped cream.
04-24-2010, 05:38 AM
#12
Super Member
Join Date: May 2009
Location: Norway
Posts: 1,509
This is a recipe from our trip to Cyprus, I make it a lot and we love it.
Afelia
Use cheaper cuts of pork cut into small pieces or hunks 2-3 inches
Marinate over night in red wine
Fry until well browned on all sides
Place in either crock pot (which I use) or dutch oven, add marinade and slow cook for several hours. Add more wine as needed.
Top with cumin seeds before serving
Meet has wonderful browned flavor enhanced by the red wine. Cumin seed is optional as far as I am concerned.
Afelia
Use cheaper cuts of pork cut into small pieces or hunks 2-3 inches
Marinate over night in red wine
Fry until well browned on all sides
Place in either crock pot (which I use) or dutch oven, add marinade and slow cook for several hours. Add more wine as needed.
Top with cumin seeds before serving
Meet has wonderful browned flavor enhanced by the red wine. Cumin seed is optional as far as I am concerned.
05-17-2010, 03:29 PM
#14
Power Poster
Join Date: Jul 2008
Location: East Oklahoma - pining for Massachusetts
Posts: 10,477
I am from Massachusetts, but my mother's mother was born in Germany. Here is her recipe for a German Pot Roast.
SAUERBRATEN
3-4 LBS. POT ROAST
2 TABLESPOONS OF CRISCO
3-4 TABLESPOONS OF SALT
2 MEDIUM ONIONS SLICED OR DICED
1 BAY LEAF
1 TABLESPOON BROWN SUGAR
¼ CUP VINEGAR
¼ CUP WATER
¼ TEASPOON ALLSPICE
¼ TEASPOON CINNAMON
¼ TEASPOON GROUND CLOVES
½ RAISINS
Brown meat on all sides in hot fat in a large heavy pan. Sprinkle with salt. Top with onions and bay leaf. Dissolve sugar and vinegar in water, add spices, and pour over meat. Cover pan and cook over low heat two hours, adding more water as needed. Turn meat and top with raisins. Cover, continue cooking until tender. Remove meat and make gravy by thickening juices in pan with flour.
I prefer to use a half cup of vinegar.
SAUERBRATEN
3-4 LBS. POT ROAST
2 TABLESPOONS OF CRISCO
3-4 TABLESPOONS OF SALT
2 MEDIUM ONIONS SLICED OR DICED
1 BAY LEAF
1 TABLESPOON BROWN SUGAR
¼ CUP VINEGAR
¼ CUP WATER
¼ TEASPOON ALLSPICE
¼ TEASPOON CINNAMON
¼ TEASPOON GROUND CLOVES
½ RAISINS
Brown meat on all sides in hot fat in a large heavy pan. Sprinkle with salt. Top with onions and bay leaf. Dissolve sugar and vinegar in water, add spices, and pour over meat. Cover pan and cook over low heat two hours, adding more water as needed. Turn meat and top with raisins. Cover, continue cooking until tender. Remove meat and make gravy by thickening juices in pan with flour.
I prefer to use a half cup of vinegar.
05-17-2010, 04:01 PM
#17
Super Member
Join Date: Oct 2009
Location: South Carolina
Posts: 3,155
Originally Posted by mjsylvstr
Originally Posted by fabric-holic
I thought it'd be a good topic but it doesn't look too promising, does it?
Might not get any recipes at all...lol
Win some, lose some. :-)
Might not get any recipes at all...lol
Win some, lose some. :-)
Peach cobbler
1 cup each flour and sugar
1 tsp. each of salt and baking powder
1 egg.
Mix dry ingredients and break egg into it, stir with fork until crumbly.
using an 8" or 9" sq. pan, place peaches from a 16oz. can, drained, into bottom of pan. I usually cut peaches into smaller pieces.
Dot with pieces of butter and then sprinkle with cinnamon.
Cover with the crumb mixture and bake 45 minutes at 325 degrees or until nicely browned.
The last time I made this, I also sprinkled with cinnamon on top of crumbs.
Serve warm or cold and with whipped cream or ice cream & enjoy
Add cinnamon and/or allspice to flour mixture works well
I use self-rising flour omiting the salt and baking powder.
05-21-2010, 06:55 PM
#18
Junior Member
Join Date: Apr 2010
Location: Oregon
Posts: 277
Another one from Australia.
Lamingtons
Block of plain cake (butter cake is fine) about 1½" thick. Cut into 2" squares, dip in chocolate icing, and roll in coconut. Leave to set. Enjoy.
A lot of schools, sporting and social clubs etc have "Lamington Drives' to raise money. The mums make lamingtons by the 100's.[/quote]
I am definitely going to try this one sounds wonderful!
Lamingtons
Block of plain cake (butter cake is fine) about 1½" thick. Cut into 2" squares, dip in chocolate icing, and roll in coconut. Leave to set. Enjoy.
A lot of schools, sporting and social clubs etc have "Lamington Drives' to raise money. The mums make lamingtons by the 100's.[/quote]
I am definitely going to try this one sounds wonderful!
05-22-2010, 02:50 AM
#19
Senior Member
Thread Starter
Join Date: Aug 2008
Posts: 844
Originally Posted by Mandie
Another one from Australia.
Lamingtons
Block of plain cake (butter cake is fine) about 1½" thick. Cut into 2" squares, dip in chocolate icing, and roll in coconut. Leave to set. Enjoy.
A lot of schools, sporting and social clubs etc have "Lamington Drives' to raise money. The mums make lamingtons by the 100's.
Lamingtons
Block of plain cake (butter cake is fine) about 1½" thick. Cut into 2" squares, dip in chocolate icing, and roll in coconut. Leave to set. Enjoy.
A lot of schools, sporting and social clubs etc have "Lamington Drives' to raise money. The mums make lamingtons by the 100's.
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