Just Ordered a
- Thread starter Amphrax
- Start date
Laddey
FH is my second home
- Joined
- May 24, 2005
- Messages
- 7,124
Huntingtons
Resident Freddy
- Joined
- Jan 19, 2004
- Messages
- 10,770
whats up with putting lotsa shit on a pizza? magherita is win.
pikeh
Resident Freddy
- Joined
- Aug 28, 2004
- Messages
- 5,032
2girls1pizza?
<- Home marinated chicken legs & wings
Marinade:
Olive oil,
brown suger,
Soja sauce,
Ketchup,
Ginger,
Fresh squeezed Orange choice
A slash of Brandy/whisky (optional)
cut small slashes in the chicken skin
put in a frost bag with the bbq sauce shake well,
place in fridge for roughly 2-4 hours "12 if posible"
turn the oven on to 200*
place the chicken + marinade into a oven dish
and make sure you have enough marinade to cove up at least ½ the chicken,
place some foil over the dish and let it cook for 30mins, the take off the foil and
let it cook for another 30mins.
serve with oven baked potatos or basmati rice,
oven potatots are easy, just peal, cut "chips style" half into the potato, about 6-8 cuts will do just fine,
place in an oven dish, lightly sprinkle with a good olive oil, rough grinded salt & pepper and a bit of timian
leave for roughly 60mins at 200*..conviniant eh ?
on the side, a classic salad with letuse, tomato, yellow peppers, cucumber, + what ever
f.exp some sweet green grapes,
severed with a nice cream dressing:
2 sp vineger
2 sp suger
2 sp mayo no diet stuff
(mix well)
now add 2½dl 38% cream
(mix to a good thickness)
just abit on the top of you salad, yummie!
add abit of warm oven bread and a deasent Crianza to the table, and your good to go
this is what I've had this evening
Marinade:
Olive oil,
brown suger,
Soja sauce,
Ketchup,
Ginger,
Fresh squeezed Orange choice
A slash of Brandy/whisky (optional)
cut small slashes in the chicken skin
put in a frost bag with the bbq sauce shake well,
place in fridge for roughly 2-4 hours "12 if posible"
turn the oven on to 200*
place the chicken + marinade into a oven dish
and make sure you have enough marinade to cove up at least ½ the chicken,
place some foil over the dish and let it cook for 30mins, the take off the foil and
let it cook for another 30mins.
serve with oven baked potatos or basmati rice,
oven potatots are easy, just peal, cut "chips style" half into the potato, about 6-8 cuts will do just fine,
place in an oven dish, lightly sprinkle with a good olive oil, rough grinded salt & pepper and a bit of timian
leave for roughly 60mins at 200*..conviniant eh ?
on the side, a classic salad with letuse, tomato, yellow peppers, cucumber, + what ever
f.exp some sweet green grapes,
severed with a nice cream dressing:
2 sp vineger
2 sp suger
2 sp mayo no diet stuff
(mix well)
now add 2½dl 38% cream
(mix to a good thickness)
just abit on the top of you salad, yummie!
add abit of warm oven bread and a deasent Crianza to the table, and your good to go
this is what I've had this evening
eksdee
FH is my second home
- Joined
- Feb 17, 2006
- Messages
- 4,469
are you vege amphrax?
i made this tonight:
INGREDIENTS (Nutrition)
* 5 ml olive oil
* 55 g onion, thinly sliced
* 1 small green bell pepper, thinly sliced
* 110 g mycoprotein pieces, e.g., Quorn™ (i generally use either quorn fillet thingies or more often some pulses instead)
* 1 clove garlic, chopped
* 2 g paprika
* 1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved
* 120 ml red wine
* 2 g dried oregano
* 5 g tomato puree
* 4 g sugar
* salt and pepper to taste
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and mycoprotein pieces, and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika.
2. Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. Just before serving, stir in the sugar, and season with salt and pepper.
rox. serve with a healthy dollop of sweet potato mash. OM NOM NOM!
i made this tonight:
INGREDIENTS (Nutrition)
* 5 ml olive oil
* 55 g onion, thinly sliced
* 1 small green bell pepper, thinly sliced
* 110 g mycoprotein pieces, e.g., Quorn™ (i generally use either quorn fillet thingies or more often some pulses instead)
* 1 clove garlic, chopped
* 2 g paprika
* 1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved
* 120 ml red wine
* 2 g dried oregano
* 5 g tomato puree
* 4 g sugar
* salt and pepper to taste
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and mycoprotein pieces, and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika.
2. Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. Just before serving, stir in the sugar, and season with salt and pepper.
rox. serve with a healthy dollop of sweet potato mash. OM NOM NOM!
