Potato In A Jacket

Ingredients:
1 big floury potato: scrubbed and washed
1 tbsp of Salt
Olive oil
1 diced bacon strip
1/2 small white onion, diced
1 strip of cheddar cheese, sliced
1/2 a strip of Gruyere cheese, sliced
2 ham slices, diced
1/2 small can of tuna
1 stalk of fresh rosemary sprigs
1/2 packet of Instant potato soup, stirred with 1/4 cup of hot water
4 tbsp of Mozzarella cheese
1/2 stalk of chives, chopped

Method:
Preheat oven at 200 degrees.

Prick the potato all over using a fork. Rub salt and oil over it.
Wrap the potato in aluminum foil and bake for 1 hr. Flip it over to the side after 30min.

Place bacon strips in the oven to cook for 15min. Remove and set aside.

Heat up the oil in a saucepan. Add onions and fry till fragrant.
Add cheddar and Gruyere cheeses. Stir till the cheeses melt.
Add ham, tuna, rosemary and the potato soup. Mix everything together till mixture thickens.

When the potato is done, remove from oven and half it. Spoon cooked filling in between the 2 halves.
Spoon mozzarella cheese on top and return it to oven for about 15min, till browned.

Top with the bacon bits and garnish with chives to serve.

French lamb shanks

2 1/2 tablespoons olive oil
100g pancetta, chopped
2 medium brown onions, finely chopped
6 garlic cloves, crushed
3 medium carrots, chopped
1/2 cup plain flour
8 x 2kg French-trimmed lamb shanks
1 1/2 cups red wine
1 cup Campbell's Real Stock Beef
2 dried bay leaves
2 cups tomato passata sauce
Mashed potato and steamed green beans (Make this separate and timed so its ready when the lamb is done)


Directions-
Preheat oven to 180°C/160°C fan-forced. Heat 2 teaspoons oil in a large heavy-based, flameproof casserole dish over medium-high heat. Add pancetta, onion, garlic and carrot. Cook, stirring occasionally, for 5 to 6 minutes or until onion has softened. Transfer to a bowl. Set aside.

Place flour in a bowl. Season with salt and pepper. Add shanks. Toss to coat. Shake off excess. Heat remaining oil in pan over high heat. Cook shanks, in batches, turning, for 4 to 5 minutes or until browned. Transfer to a plate.

Return pancetta mixture to pan. Add wine. Bring to the boil. Boil for 2 to 3 minutes. Add passata, stock and bay leaves. Bring to the boil. Return shanks to pan. Cover. Transfer to oven.

Bake for 2 hours to 2 hours 30 minutes or until shanks are tender. Remove and discard bay leaves. Serve shanks with mashed potato and steamed green beans.

Back in the Pure PWNAGE days, they had a cooking spinoff call Pro at Cooking.

https://www.youtube.com/watch?v=F2O4GuNHwEg

Good recipes I think.

Ricky is a good guy though.

Any tips/recipies for how to make baked potatoes more interesting? I've tried some tips from places like Lifehackr and the link, they've all proven to be somewhat disappointing.

Twice Baked Potato with Egg on Top

Ingredients-
2 medium/large potatoes
1 medium yellow onion, diced
4 small eggs
3 or 4 cloves of garlic, chopped fine
4 oz. (100 g) cheese, grated
2 tbsp olive oil or 1 tbsp butter
Fresh chives, chopped
Salt and freshly ground black pepper

Directions-
Preheat oven to 200°C (400°F). Scrub potatoes, pierce them with a fork and put them in the oven rack for 30-40 minutes until soft.

In a large frying pan heat oil or butter over medium high heat. Saute the onion with garlic for about 5 minutes until soft.

When the potatoes are cool enough to handle cut potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh, grated cheese, salt and pepper into the pan and stir well to combine.

Place the potato shells on the baking sheet and feel them with the mixture. Press the mixture with a spoon so a whole is formed to make space for the eggs. Sprinkle chives on top and crack an egg on top of each stuffed potato.

Cook at 200°C (400°F) for 10-15 minutes until the egg is set. The whites are set while the yolks are a bit runny. Enjoy!

Note- Are you vegetarian, vegan or meat eater? Are you adventurous? Or conservative? I can help look for what you want.....

Ok! I have to make this one.......

Eggs Baked in Avocado

Ingredients-
4 avocados
4 eggs
2 limes
Kosher salt and freshly ground black pepper
Chopped cilantro, optional
Sliced scallions, optional
Sliced chilies, optional
Warm flour or corn tortillas

Directions-
Adjust oven rack to middle position and preheat to 450°F.

Cut each avocado in half and remove the pit. Using a spoon, scrape out the center of each halved avocado so that it is large enough to accommodate an egg (about 1 1/2 tablespoons). Squeeze lime juice over the avocados and season with salt, then place on baking sheet. Break an egg into the center of each avocado. Don’t worry if some of the white spills out as long as the yolk is intact.

Bake in the oven until whites are set and yolk is runny, about 10 to 12 minutes. Remove from oven and garnish with cilantro, scallions, and chilies and serve with tortillas.

Note- Take it from me on this one if you want an authentic hispanic breakfast/lunch you have to track down a cheese called "Cuajada" and "Queso Duro", the first one is a very soft cheese, nothing bitter and very good. The second one is a very hard cheese that has a some what strong smell and some what "bitter". If you track them down all you'll do is make this recipe and when your serving it just cut off a little piece to go with it. Also if you want to go all out add sour cream with a little salt mixed in it and re-fried beans...... Seriously it'll be banging.

Oh-h-h mama. This is genius.
Thank you.

Why is it so hard to answer my Q?Why did you include me on your scammer's list.Show proof of me scamming,oops Oh sorry you can't can you?

Italian Seafood-Salad Pasta Salad With Vietnamese Noodles

Ingredients-
1 pound thin Vietnamese noodles (see note above)
1 pound large shrimp, peeled and deveined
1 pound cleaned squid bodies and tentacles, bodies thinly sliced crosswise
8 ounces lump crab meat, picked over for shells
3/4 cup extra-virgin olive oil, plus more for drizzling
6 tablespoons fresh juice from 3 lemons
Zest of 1 lemon
1 fresh medium red chili, such as Fresno, stemmed, seeded, and minced
2 medium cloves garlic, minced
1/4 cup minced parsley leaves and tender stems (about 1/2 bunch)
10 fresh large mint leaves, very thinly sliced
3 tablespoons minced chives (about 1 bunch)
Kosher salt and freshly ground black pepper


Directions-
In a large pot of salted boiling water, cook noodles until tender, according to package instructions. Drain in a colander and rinse under cold running water to chill. Set aside to drain thoroughly.

In a medium pot of salted boiling water, cook shrimp until just cooked through and pink all over, about 2 minutes. Using a slotted spoon, transfer to an ice bath to chill. Next, cook squid in the same pot of boiling water until tender and cooked through, about 2 minutes; transfer to ice bath to chill. Drain shrimp and squid well and pat dry.

In a large mixing bowl, combine shrimp, squid, crab meat, olive oil, lemon juice, lemon zest, minced chili, garlic, parsley, mint, and chives and toss well to combine. Season with salt and pepper. Add noodles and toss to combine. Season once more with salt and pepper, and drizzle more olive oil on top as desired. Serve lightly chilled or at room temperature.

How to make Trager juice.

Step 1. Squeeze.

Heehee, that was from a... well, it was a game... from the game Outlast when the player fights Dr. Trager in the elevator and... eh, silly joke anyway.

Alright. I ate something delicious today. Behold!

Bánh Xèo

Batter

9 ounces rice flour
3 ounces all-purpose wheat flour
2-3 teaspoon turmeric, depending on color preference
3.5 cups water
1 can coconut cream (or coconut milk, if unavailable)
1 teaspoon salt
1 sprig scallion (~6-7 leaves), chopped small about 1-2 cm long

Filling

1 pound shrimp without heads, sized 45/50 or 60/70
1.5 pounds pork belly
1 onion, medium sized, thinly sliced
1-1.5 pounds bean sprouts
½ cup dry mung beans (optional)

Make this as you would an omelette.

Seriously. These are like, Vietnamese Tacos. Kinda.
It's so good.

Vegetarian Mexican Spiced Pie...it should work with actual meat as well.

6 portions.

Pie dough
4 dl flour
0.5 teaspoon salt
2 teaspoons baking powder
50 g butter
1.5 dl milk

Filling
2 tablespoons butter
1 diced onion, yellow or red depending on preference
1 diced garlic clove
400 g vegetarian mince meat, the kind you can use like regular mince meat
40 g Mexican spice mix
2 dl water
1-2 de-seeded and diced chillis...according to your own taste buds; I use 1-2 green chillis, depending on size
2-4 dl crème fraîche
3 dl grated cheese, I use cheese that works well with lasagna
0.5 teaspoon black pepper...or according to your taste.

With the crème fraîche the pie gets softer inside if you use 4 dl, however I prefer a firmer interior which is why I only use 2 dl. I've read that sour creme can curdle under heat so if you can get crème fraîche its better.

You can of-course use pre-made pie dough, I've done that as well with this recipe.

Method

Blend the pie dough ingredients in a blender and press it out in a pre-buttered pie plate.
I find that using a pie plate with a diameter of roughly 30 cm works the best, but the original recipe calls for a ~20 cm plate. Pre-bake the pie but don't forget to prick the dough with a fork or something. Alternatively use some baking beads. It should only take 10 minutes to pre-bake at 200 degrees Celsius. Remove and let cool.

Heat up the butter for the filling and fry up the onion and garlic for a minute or so. Add the mince meat and allow it to get some colour on medium heat. Then add the spice mix and the water. Let everything boil and blend nicely together for a few minutes. Remove from heat.

Mix the chili, crème fraîche, cheese and black pepper in a bowl.

Next, spread out the meat mixture in the pie, neat and tidy. Add the crème fraîche mix on top and cover the meat.

Bake the pie in the middle/center of the oven at 200 degrees Celsius for 15-20 minutes. In the recipe it says 35-40 minutes but that depends on how powerful your oven is and on how thick your pie is. If you have used a 30 cm plate then 15-20 minutes should be enough, if you have used a smaller plate and thus have thicker pie you might need more time.
The pie is ready when it has a nice golden-brown surface.