Bachelor's Awesome Quick Time Recipes
Steak and Tomato Bunny Chow
- 4 chunks of white bread loaf
- Salt and freshly ground black pepper to season
- 2 sprigs fresh rosemary
- 30 ml olive oil
- 1 lemon, juice
- 500g rump or porterhouse steak, sliced
- 1 large onion, sliced
- 3 medium ripe tomatoes, sliced
- Hot chutney to serve
MethodChop the rosemary roughly and mix with the lemon juice and olive oil.
Preheat oven to 120° C.
Season the steaks and cover with the olive oil mixture. Leave for about 10 minutes or longer if you can.
Place the rolls in the oven to warm. About 10 minutes.
Heat a large frying, add some vegetable oil and cook the onion until soft.
Add the garlic and cook for a further 1 minute.
Add the steak and sear (tossing all the time) for a minute and then add the tomatoes.
Simmer for about 5 minutes. Season to taste.
Cut the tops off the warm rolls, fill with the steak and tomato mixture.
For some extra sass, serve with some hot chutney.
Creamy Three Cheese Noodles
Creamy Three Cheese Noodles
500 Millilitre Boiling water
• 800 Millilitre Hot water
• 325 Gram Creamy Cheesy Noodles
• 15 Millilitre Oil
• 400 Gram Mince
• 50 Gram Grated Cheddar cheese
• 50 Gram Gorgonzola cheese
• 50 Gram Crumbled feta cheese
1 In a large saucepan, brown 400 g mince in the oil.
2 Add the sachet of seasoning mix,
800 ml hot water and the uncooked pasta and bring to the boil.
3 Reduce heat and simmer for 15-20 min, stirring occasionally.
4 Empty the contents of the cheese sauce sachet into a measuring jug.
5 Fill to 500 ml with rapidly boiling water and stir with a fork for 1 min.
6 Stir in the 3 cheeses and pour over the mince mix.
Wicked Ogre Eyes
Wicked Ogre Eyes
When hunting ogres, it’s very important to make sure you use the whole animal.
After all, slaying an ogre is an especially daunting task and to just take the most prized cut (The Ogre Sirloin) would be a huge mistake!
One of the best snacks that the ogre has to offer is right smack in its noggin’.
Forgotten for many centuries, baked ogre eyeballs used to be a real delicacy amongst the royals. Now you can make them at home!
Ok. Obviously these aren’t really eyeballs. But they are kind of spooky looking! They’d be great for a Halloween party and they happen to be really tasty.
To make these “eyeballs” you’re going to need some standard meatball ingredients: ground beef, Parmesan cheese, fresh herbs, eggs, and breadcrumbs.
- 1 pound Ground Beef
- 1/2 cup parmesan cheese, grated
- 1 large egg
- 1/4 cup breadcrumbs (plus some for coating)
- 1 tablespoon fresh parsley
- 1 tablespoon fresh basil
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 pinch salt and pepper
- 12 medium green or black olives
- 1 15 ounce can diced tomatoes (sauce)
- 1/4 onion diced (sauce)
- 1 teaspoon garlic powder (sauce)
- 1 tablespoon olive oil (sauce)
- 1 pinch salt and pepper (sauce)
Mix together first nine ingredients in a medium bowl. Try to keep the mixture light.
Break off about 1/12 of the mixture and flatten it out in your hand. Stick an olive right in the center.
Form the meat mixture around the olive so the olive is in the center and held in place.
Roll the ball in breadcrumbs and place it on a baking sheet or in a mini muffin tin. Repeat until you're out of the mixture. You should get about 12 large meatballs.
Bake meatballs at 375 degrees for 25-30 minutes until they are cooked through and lightly browned.
For sauce, cook onions in olive oil over medium heat for about 4-5 minutes. Then stir in spices and tomatoes. Bring to a simmer and cool for about 5 minutes.
Add sauce to a blender and pulse until smooth.
Serve eyeballs with sauce and toothpicks!
How To Make the Best Soup
Make soup 1 to 2 days in advance to let flavors blend.
Reserve the vegetable cooking water and use in place of plain water to improve soup flavor.
Shin, marrow, neck and oxtail bones are best for stock flavoring.
Veal knuckles are best for making jellied stocks.
If soup tastes thin or weak, add bouillon cubes or powder as a strengthener.
Cool soup uncovered as quickly as possible by placing pot in sink of ice water.
Cold soups dull the tastebuds and usually need more seasonings than hot soup.Taste and adjust before serving.
If using beer or wine in the soup, reduce salt slightly.
Wine added to soups should be done shortly before serving and do not let it boil.
Too much wine will make soup bitter. 1/4 to 1/3 cup per quart is plenty.
When reducing or boiling down a soup stock, do not add salt until the end.
If soup is too salty, add half a peeled raw potato
and simmer about 15 minutes to absorb excess salt and then remove potato.
1 teaspoon of sugar or light brown sugar will mellow the acidity of tomato soup.
Vegetable cream soups can be thickened by pureeing some of the vegetables with a bit of the liquid.
Add herbs at the end to preserve the most flavor.
As a general rule, 1 quart soup equals 6 first-course servings or 3 to 4 main course servings.
Use a soup tureen when serving soup as a main course
to lend elegance to the table and keep soup hot for seconds.
Match a light-flavored soup to a rich or spicy main dish and vice versa.
Sage croutons are a wonderful accompaniment to squash and carrot soups,
as well as roasted vegetable and spinach salad.
They take less than 10 minutes to make, start to finish,
so they're the perfect last-minute garnish to make a meal special.
Prep Time: 4 minutes
Cook Time: 6 minutes
Total Time: 10 minutes
8 slices country bread (1/2-inch thick)
2 tablespoons olive oil
5 sage leaves, bruised
1/4 teaspoon ground black pepper (optional)
Preheat the oven to 375F.
Arrange the bread slices in a single layer on an ungreased baking sheet and bake the bread for 6 minutes, turning once.
Brush the baked bread with olive oil, and then rub the oiled surfaces with the bruised sage leaves.
Sprinkle the sage croutons with ground black pepper, if desired.
Makes 8 servings.
Try this Easy Delicious Burger
Burger fit for a Cowboy
Special Cowboy Burger
2 pounds ground beef
8 ounces bacon, cooked and cut in 1/2-inch pieces
8 ounces sharp cheddar cheese, coarsely shredded
1/2 cup finely chopped red onion
2 jalapeño peppers, finely chopped
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
In a large mixing bowl, combine all the ingredients.
Divide the mixture into 8 portions.
Using your hands or a hamburger press, form each portion into a patty.
Cook on a hot grill until desired doneness.
Bachelor Pad quick recipes
Recipes for bachelors ,who want that easy quick meal ,so they can get on with their endeavours to find a worthy partner, they can try one of these delicious recipes.
Chicken Breast with Microwaved Potatoes
Chilli and Garlic Spice
2 Medium sized potatoes-in their jackets
Pre-heat the oven to 180 deg C/350 F/GAS #4
Spice the chicken not adding any salt
Wash the potatoes and cut them in half.
With a fork prick the potatoes all the way round into the centres.
Season them with spices of your choice.
Once the oven is pre-heated place the chicken in a baking dish and cook foe 10 minutes on one side, turn over,add the salt and cook for a further 10 minutes.
In the base of the steamer add boiling water and potatoes.
Cook for 5 minutes on high in the microwave.
Cook the chicken in the oven and the potatoes in the micro for another 5 five minutes.
Repeat after turning the chicken over.
Dish up and add butter/margarine or premade pepper sauce.
Serve with baked beans.
Total preparation and cooking time +- 35 minutes.
Leftovers with Fried Rice
Leftover beef or steak
2 tablespoon olive oil
Chopped green or red pepper
Cayenne pepper (optional)
Cut the meat into medium sized squares
Cook the rice.
Sauté the onion, pepper in the olive oil.
Add the cooked rice and fry for 5 minutes stirring occassionly.
Add the meat and season with salt and pepper/cayenne pepper until hot.
Serve with either warm or cold baked beans.
Total preparation and cooking time +- 15 minutes.
Leftovers with Potato and Scrambled Egg
Left over stew or steak cut up into medium squares.
Left over potato cut into medium squares.
2 Tablespoon of olive oil
Onion chopped up into small pieces
Break the eggs into a bowl adding salt and pepper and a little milk.
With the fork beat the mixture until well mixed.
Sauté the onions in the olive oil. Add potato squares and fry until brown (or to your liking).Stirring occasionally.
Add the meat and season with salt and pepper. Cook gently until warm and then add the egg mix stirring until egg hardens to your liking.
Serve up with a sprinkle of tomato sauce and toasted bread.
Total preparation and cooking time +- 20 minutes.
This dish can be made without the potato.
Pilchards with Noodles
Tin of pilchards
Cup of small shell noodles
1 Tablespoon olive oil
Half grated onion
In the fast boiling water add the noodles, salt, pepper and oil and cook until done.
Once the noodles are cooked, drain all the water.
Remove pilchards from tin and mash with a fork mixing in the chopped onion.
Add to the noodles and cook for 5 minutes stirring occasionally.
Serve up and add sliced tomatoes with a touch of lettuce for garnish.
Total cooking and preparation time +- 20 minutes.
For an alternative to the above dish substitute with Tuna.
In a mixing bowl blend mayonnaise, milk, and mustard then add the Tuna mixture.
Oven Bake Potato Dish
Ingredients – Bring 3 friends around for this dish.
5 medium potatoes
1 grated onion
Quarter cup flour
Bits a bacon
Fry the bacon until slightly crispy.
Peel the potatoes and cut them into 3mm thick slices.
Preheat oven to 180 deg C/350 F/GAS #4
Mix salt, pepper and flour in a mixing bowl. (mixture)
Grease or spray ‘n cook the oven dish.
Place a layer of potatoes in the oven dish.
Then sprinkle some of the mixture over the potatoes.
Add some grated onion and cheese.
Place quarter teaspoon of butter/ margarine on each side and in the middle on top of potatoes.
Repeat for layer 2.
Repeat until dish is ¾ full
On the top layer add the rest of the cheese, bacon and onion.
Fill the oven dish to ¾ full with the milk.
Fit the lid and cook in the preheated oven for +- 40 minutes.
Remove lid and cook oin the oven until top is crispy.