Whiskey Roast Recipe

Step 1: Go buy a roast and a bottle of whiskey to marinade the roast in.

Step 2: Take a drink of whiskey to make sure you got the correct brand

Step 3: Put roast in the oven pour a shot of whiskey on the roast.

Step 4: Take another 2 drinks of whiskey just to make sure it's the correct type of whiskey for this particular type of roast

Step 5: Set the degree at 375 ovens

Step 6: Take 3 more whiskeys of drink to celebrate your fantastic cooking skills

Step 7: Turn oven the on

Step 8: Take 4 whisks of drinky

Step 9: Roast the bastey

Step 10: Whiskey another bottle of get

Step 11: Stick a roast in the thermometer

Step 12: Glass yourself a pour of whiskey

Step 13: Bake the whiskey for 4 hours

Step 14: Pour another whisk of glasskey

Step 15: Take the oven out of the roast

Step 16: Floor the roast up off of the pick

Step 17: Roast the carvey

Step 18: Get yourself another whittle of Boskey

Step 19: Tet the sable and pour yourself a glass of roast

Step 20: Bless the saying, pass and eat out

Bon Appetit !!!! 🙂

Of course this was just to make you smile! Don’t forget to drink responsibly.

Yes! <(￣︶￣)> Love it lol 😂

Ohhh yeah!

Shouts Road trip to Nevada!!! YUMMY Yep altitude is something else, I baked banana bread in my son's apartment in Houston up on the 15th floor. Even that made a difference, I cooked it the regular time it wasnt done, so I lowered the temperature and cooked it longer. Thankfully it came out wonderful, I felt lucky it did. LOL

LMAO I need to go shopping. Funniest recipe I ever in my life read. I thought of this Lucille Ball skid, as I read the recipe.

Some egyptian recipes here, look for my comments.

Thanks I will have to check it out for sure.

The baked rice recipe goes with anything, shoot I eat it by itself hot or cold.

I will let you know if I try any of them. Thanks.

Try the salad on top of the rice, I swear I am not leading wrong you will love it. Even just regular rice.

' Hello everyone...

Hot and sour soup is delicious for sure. Here is another soup recipe you might enjoy...

CABBAGE ROLL SOUP 2 tsp. vegetable oil 1 lb. lean ground beef salt and pepper 1 medium yellow onion diced finely 2 cloves garlic minced 4 cups chopped green cabbage 2 medium carrots quartered and sliced 4 cups low-sodium beef broth 3 8 oz. cans tomato sauce 1/2 cup white rice uncooked 1 bay leaf 3 tbsp. light brown sugar 2 tbsp. fresh chopped parsley

In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef. Season ground beef with salt and pepper as desired and cook until browned. Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender. Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine. Bring soup to a simmer and let cook for about 25 minutes, until rice is tender. Take out the bay leaf and sprinkle with chopped parsley.

Oh Yummy yummy!

' omg thank you for the ping! Cabbages are DELISH yum yum yum.

Hmm. I don't have a FULL recipe, but here are some ingredients for...

Prawn clear noodle soup!! What you'll need for the broth: Hu tieu noodles (you can search them up packaged! They look slightly transparent and stay that way) OR, thin yellow noodles! Some ginger Some rehydrated shrimp if you have it! A half, or whole onion

For the toppings: Handful (or more) of quail eggs Some peeled prawns Pork liver, optional

It's easier to buy quail eggs and cooked prawns from a store vs preparing them!

You'll need thin noodles, either in hu tieu or regular thin noodles, or both if you would like! It tastes great with both or just one of them.

For garnishing: Spring onion Coriander

There are a lot of steps to this one and it's not easy to make as pho or banh canh if you guys have heard of those? If I perfect the recipe I'll try posting how to prepare some day! If anything banh canh is fire I mightt post something for that. For different recipes hit me up if any of you are interested in thicker noodles and also like carrots, daikon, etc.

Is it okay to ask for recipes here? if not then send me on my way.

I would love some recipes for BBQ (Americans are almost as good as Aussies when BBQing. :P ) and I'd like to experiment. I'm also after traditional holiday/special recipes.

Mexican Street Corn

I don't cook indoors, but I can roast corns...

...potatoes, fish and meat kabobs on a open fire. Here is one of my new favorite recipes from some friends down in Fresno. You can get this corn from humans who ride on tri-wheeled pedal cycles. They ride up and down the neighborhood streets tooting a little squeeze horn to alert residents that they are selling. You can get corn, crispy wheat snacks with picante sauce and lime or snow cones with every kind of syrup you can imagine. Everything is a dollar (I get my human friends to pay for it, all I have is gold and silver and those guys don't take gold. It's easy, all you have to do is stick out your lower lip and work up a big tear...I get elote' every time!)

The corns were roasted in their jackets and put into hot boxes back at their homes. The human will put on all the cheese and sauce and a stick and it is a yummy mess that you eat whilst sitting Mexican Street Corn ingredients
 ⁃ per 4 ears of corn ⁃ ¼ cup of Crema Mexican sour cream (regular sour cream will work as well) ⁃ ¼ cup of mayonnaise ⁃ ½ cup of Cotija cheese, crumbled ⁃ 2 cloves of garlic, crushed (or finely minced) ⁃ ¼ teaspoon of fine sea salt ⁃ Juice and zest of 1 lime ⁃ 1/4 cup of Cilantro, finely chopped ⁃ ½ teaspoon of chipotle chili powder instructions ⁃ Heat your grill to roughly 400 degrees F. ⁃ You can grill the corn with the husks on or off. ⁃ FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. ⁃ FOR HUSKS OFF: rub corn with cooking oil. ⁃ Grill the corn for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes. You want some brown grill marks, that’s where the flavor really is ⁃ Mix the topping sauce by stirring together the Mexican crema, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro. ⁃ Insert a big stick into the stem end of the corn ⁃ Generously brush each corn cob with the cheese mixture, ⁃ sprinkle with a bit of chipotle chili powder, (I like Tajin) and top with a bit of extra cotija cheese and cilantro.

Yes that is what this thread is for. We are all bored from our own cooking or just interested in food in other cultures.

I have a marinate for meat before you BBQ, I got it from a Palestinian lady from Jordan who lives in the states.

Defrost all you intend to BBQ, have a good sized container with a lid/cover. I add in the blender/food processer 1. a huge onion, doesnt matter type just whatever I have in the house. 2. huge tomato and 3. about half a cup of juice from a large lime or lemon (again whatever you have in the house or available in your area). Blend until apple sauce consistency/texture. Plus add spice you like, also add allspice (most people here thinks its for cakes and cookies) unfortunately I dont measure the spices I just add them into the blender. Now you make the first layer in the huge container for the meat out of the marinated, then a layer of meat and keep changing the layers of meat and marinated until the last layer on top is the spice marinated. I add all types of meat, sausages, and hot dogs included. Put in refrigerator for 3-4 hours, 4 hours has best results. WARNING: it smells so good, you want to keep smelling it. You might get frost bite on your nose if you do it long enough, LOL The acidic levels in the lime or lemon juice and tomato tenderize the meat naturally, no more tenderizing the meat with a meat tenderizing hammer. This works on 1 inch/2.54 cm thick steaks, too! When you get ready to BBQ use any BBQ sauce you desire.

Well girl share those Aussie BBQ recipes the meat, the marinate, the side food dishes.

Oh my! that sounds so yummy!

My Bar-B-Que sauce is more southwest American style;

INGREDIENTS 6 cloves garlic 2 cups ketchup 2 stalks celery 1 cup water 1/2 cup onion ; chopped 1/2 cup brown sugar 1/2 cup butter or margarine 1/2 cup Worcestershire sauce 1/2 cup cider vinegar 3 tbsp chili powder 2 tsp instant coffee granules 2 tsp dried crushed red pepper 1/2 tsp Salt 1/2 tsp ground cloves

INSTRUCTIONS Bake garlic in a small baking pan at 350 degrees F for 20 to 30 minutes or until lightly browned. Cool and peel. Combine garlic and remaining ingredients in a saucepan. Simmer for 20 minutes. Cool. Process mixture in a blender until smooth. Slather meat liberally and marinate for several hours before grilling low and slow.

I would use your BBQ sauce after letting meat set the 4 hours in my marinate. YUMMY Yummy!!!! I am screenshotting your recipe so I can write it down tomorrow. Thanks!!!

Any other good BBQ recipes??? Gosh I hope so!

Um That sounds DELICIOUS! While it is Winter here atm I will let you know how it turns out when I cook it. I'm trying to find good ways to interest the family/friends when the holidays start. :D Also cauliflower bechamel an Egyptian dish should be here.

That also sounds interesting (minus the tom sauce :P) I know red pepper is chilli (right?) not red Capsicum.

Here are my favourite BBQ recipes off the top of my head.

Malay Chicken

1kg Chicken pieces (Could be bone in or thigh fillets)

Marinade 6 eshallots 3cm ginger 2 red chillis 1 white end of lemongrass 1 tbspn ground coriander 1 tsbpn ground cumin

Make marinade by processing ingredients into a paste. Use a processor or a mortar & pestle. Coat chicken and leave overnight, in a covered bowl, in the fridge.

Those BBQ Prawns

per 12 approx

Marinade equal parts Honey, Soy, Sesame oil (1tblspn) zest and juice of a lime 2 tspns ginger

Coat and rest prawns for 30 mins. Bring to room temp before BBQing.

I really hope this spurns some dialogue.

I will post it here tomorrow, and ping you when I do.

I use cayenne pepper, it is a type of Capsicum annuum. It adds heat, while the blended chili powder (which is mostly paprika, onion, garlic powder, and cumin), adds color and flavor.

let me re-read this in a couple of hors to make sure I didnt miss anything and it makes sense How to Make Cauliflower with Béchamel Sauce

Ingredients: meat for center layer instructions::::::::: 2 pounds of turkey or beef hamburger, cook and makes sure its in small fine pieces, drain the fat, then cooked with 1 medium finely chopped onion, and 5 kernels/pieces of finely dice garlic, Add also 1 teaspoon of cinnamon, 8 ounces of tomato sauce and 2 Tablespoons of 7 Spices (yes 7 spices is the actual name of the spice, ) seasoning CHECK BELOW for recipe for this spice. Let all of this simmer for a little while. Then take away from heat, and add finely chopped dill, DO NOT ADD WHEN ITS SIMMERING. Dill must be used only this way.

1 cauliflower 1 bunch of dill finely diced 4 ounces of butter, melted golden brown 5-6 Tablespoons of flour 3 cups of warmed milk 90 g (3.1 oz) of grated cheddar cheese Salt Pepper 2 eggs, raw whisked

Steps to follow:

The first step to make cauliflower with béchamel sauce is to remove the green leaves from the cauliflower and separate the cauliflower into medium-sized florets. Wash and clean the florets and cook them in a pan of boiling water and a little salt until tender.

Be careful not to overcook the florets so that they end up so soft that they crumble and dissolve in the water. TEST this by piercing the stem of the cauliflower, if it goes into stem but still firm their done. Remove from the heat and drain let cool, because you will be pulling/shredding the florets smaller by hand.

NOTE once you take the florets of the head of the cauliflower before you boil the florets skin the stem and eat the heart of the stem as you are cooking (YUMMY crunchy treat as you cook).

While the cauliflower is cooking, we can go prepare a rich béchamel, the most delicious part. NOTE browning butter and then browning flour in the golden brown butter should not be done on high temperature it will burn, and this will affect the taste of the bechamel sauce.

How to Make Cauliflower with Béchamel Sauce - Step 2

USE A WHISK FOR THIS VERY IMPORTANT, and constantly stir DO NOT let it cook unattended.

Gradually add the flour, and stir constantly while its becoming GOLDEN BROWN Make sure that the flour for the béchamel doesn't burn over medium heat. Then, slowly add the hot milk, stirring constantly until everything is mixed in and there are no lumps. Add 1 teaspoon salt and 1/2 teaspoon of black pepper, if you desire more of salt and black pepper and slowly to taste. Please watch video for bechamel so you can see how thick, but honestly as you stir you feel it thickening.

ONCE cauliflower is cool, add half of bechamel, with the 2 eggs that are whisked with about 1/2 teaspoon of black pepper, and about 1 cup of cheddar cheese. This is a very important step that must not be forgotten. Because it soaks up the water from the caulifower.

Preheat the oven to 200°C (390°F). Once it is hot, place half of cauliflower mix in an oil sprayed ovenproof dish the first layer. then meat then half of cauliflower mix. Cover with the remaining béchamel sauce and sprinkle over the grated cheddar cheese. Put the cauliflower in the oven and bake for 35 minutes or until cheese is golden brown, and you dont see liquid from cauliflower on top with the cheese.

You can substitute cauliflower for penne pasta