The Sietch Cookbook Thread

[Urabrask Revealed]

Since we are here, we might as well start a cooking book thread for those culinary inclined here.

For ease of writing and reading, I present you a structure for your recipes:

Title of meal

Incredients:
- 1 so-and-so
- 4 this
- 2 that
- etc

Tools:
- 1 pan
- etc

Preparation:
1. Slice so-and-so and this.
2. etc
3. etc
4. etc

I will try to regulary mark the recipes with threadmarks.

 

[Urabrask Revealed]

Fusili with Sausage and Kidneybeans

Incredients:
- roughly one finger-lenght of salami
- roughly one finger-lenght of peperonie-sausage
- 1 can of chopped tomatoes
- 1 can of kidney beans
- 1 tube of tomato paste
- 2 onions
- 75 ml of white wine
- Salt, Pepper
- 2 rosemary-branches
- 2 small dried chili peppers
- Fusili (as much as you want)
- Olive oil

optional incredients:
- 1 pack of sieved tomatoes
- 1 pack of cream or milk

Tools:
- 1 pan
- 1 pot

Preparation:

1. Peel onions, salami, peperonie-sausage, and dice each.

2. Heat oil in the pan, touch with spatula. If oil starts forming bubbles at the wood, you can add the onion.
Grill the onions until they are lightly glassy.

3. Now add the sausage and salami, the rosemary, and the chili peppers, grill all at middle heat (In my case it would be 1.5).

4. Once the sausage and salami is slightly grilled, you deglaze it with the wine. Then add the tomatoes, drained beans, and tomato paste, and let it boil down a bit. Add a bit of salt and pepper for taste.

5. In the meantime, cook the fusili to instructions. If you wish, you can drain the fusili and then let it simmer in the sauce for a bit. (I prefer to serve them seperate.)

Optional step:
6. If the sauce is too spicy, you may add cream or milk until the taste is acceptable again. If the sauce is too thick, you may add the pack of sieved tomatoes. You can also add another fresh diced onion at Step 4 during the boiling down.

Additionally, if the sauce is too acidic, you may add suger until the burning sensation recedes.

Enjoy with a glass of wine of your choice or don't. I drink Iced Tea to it.

 

[Bacle]

I'll put up my salsa recipe; this shit is awesome, as long as you enjoy real spice.

3 Pepper Salsa

Ingredients:
4-6 Aneheim or Hatch peppers
2-3 Jalapeno peppers
1-2 Habenero peppers
1 whole red onion
1 clove garlic
3 Beef-eater or similar tomatoes
3 cherry or Roma tomatoes
2 full sprigs of cilantro
3 tomatillos

Tools:
A couple good chopping knives
Cutting board
Large (1 gallon or larger) mixing bowl
Refrigerator

Prep:
1) Dice Anaheim and Jalapeno peppers into ~1 cm/.5 inch bits, after cleaning out seeds.
2) Dice red onion into ~1 cm/.5 inch bits, after removing skin and outer layer.
3) Dice Habenero into ~.5 cm/.25 inch bits, removing seeds optional due to size of pepper.
4) Dice garlic until it is smaller than the peppers.
5) Dice the tomatoes and tomatillos into ~1 cm/.5 inch bits, after removing the stem area.
6) Mix all of the above in the large bowl
7) Hand shred the cilantro sprigs into the bowl as you stir it.
8) Set in refrigerator overnight to allow flavors to mix.
9) Serve and enjoy

 

[Tiamat]

Here's a really good recipe for Daktoritang, a type of spicy Korean chicken stew. My mom makes this from time to time, I've made it, and yet to have any complaints.

For the Ingredients:

About 2 and a half pounds chicken (I recommend a mix of drumsticks and breastmeat. The bones really add flavor)
About 1 cup chicken broth (or a little more if needed)
2 to 4 potatoes, cut into roughly inch-long pieces or so. I prefer brown or golden potato, leave the skins on for flavor.
1 or 2 large yellow onion, chopped coarsely.
2 or 3 large carrots, sliced. (Or use 1 or 2 pounds "baby cut" carrots, just as good)
1 stalk of fresh green onion, finely diced.
1 tablespoon toasted sesame seeds.
3 or 4 tablespoons Gochujang (a Korean red chili paste, look for this in an Asian grocery or online)
2 or 3 tablespoons Gochugaru (Korean red chili flakes, again look for this online or in Asian grocery)
2 tablespoons Sake or rice wine.
1 tablespoon sugar (or raw sugar or brown sugar)
2 or more tablespoons soy sauce (I like to use a natural brew low-sodium version from Kikkoman, not too salty)
A rough tablespoon, or more of crushed garlic
A rough tablespoon of finely sliced, or minced ginger root.
About a teaspoon or so of sesame seed oil.
And lastly, fresh ground black pepper and salt (preferably sea salt) to taste.

Notice here I don't really use exact measurements. I've kind of developed my mom's habit of putting certain things in by instinct and adjusting accordingly. The key is to constantly taste as the dish is cooking and adjusting seasonings as needed, like most other dishes, to your liking.

Tools:
One very large pot (it must have a lid!) and stove (or a large slow cooker)
Large kitchen knife for slicing/paring.
Cutting board.
Garlic crusher (if you can get it, otherwise you can also use a meat mallet or carefully use the flat end of a knife)
One measuring cup along with a tablespoon and teaspoon.
A large ladle.

To make (first method):

EDIT: If you have time, it helps to boil the chicken pieces FIRST, by themselves in boiling water for about 10 minutes first. This helps remove unwanted impurities from the chicken and makes them a little more tender. After, drain the water from the chicken, then proceed.

First thoroughly wash the chicken pieces and set them in pot. Pour over this the chicken broth, soy sauce, Gochujang, Gochugaru, sake/rice wine, sugar, garlic, ginger, sesame seed oil, and mix thoroughly in pot. Turn on the stove and bring the temperature to medium-high heat, and cook with the pot covered for 10-15 minutes. After this check the contents and ensure it's boiling, and mix very gently, taking care not to thrash the chicken. Now, add the potato, carrot, and onion, and let boil for about another 10 minutes. Check the contents and mix gently again. Now, turn the stove to low heat and cover, and let simmer for about an hour, checking every now and then. Once it's done, remove from the stove. Check again for taste and use salt and pepper as needed, then garnish with green onion and sesame seeds, and serve alongside or over white rice. Delicious!

Second Method: Combine all the ingredients above except green onion and toasted sesame seeds into large slow cooker, and let slow cook throughout the day. When ready, adjust seasoning to taste with salt and pepper as needed and garnish with green onion and sesame seeds, and serve over white rice. Perfect dish to come home to after a long day either at work or play.

 

[Murica]

@Urabrask Revealed I'm pretty sure the term is "Cookbook", not "Cooking Book".

I'll post my recipe later-- it's for Mac 'n Cheese.

 

[Sailor.X]

My All Star Breakfast.
Ingredients.
6 Eggs
2 Slices of Sharp Cheddar Cheese
Quarter cup of Hot Salsa
6 Strips of Turkey Bacon.
2 Scoops of Hash Browns.
And Buttermilk Pancake Batter

First heat up you skillet or Griddle to between 350 to 400 degrees. Add Canola oil to griddle. Crack all 6 eggs into a mixing bowl and wisk them briskly. Add Seasoned Salt and Black Pepper for seasoning. Pour the eggs on to the griddle and allow one side to firm up. After which carefully flip it over and add the sharp cheddar cheese and hot Salsa to the opposite side. Carefully fold the omelet and allow it to cook on both sides for an additional minute. After which place Omelet on a plate

Next add the 6 strips of Turkey Bacon to the Griddle. Brown the bacon on both sides for 5 to 7 minutes. Then place the bacon on the plate next to the omelet

Next add two scoops hash browns to the Griddle. Allow the Hash browns to cook for 5 to 7 minutes until Golden brown. After which place them on the plate with the other goodies.

Finally on the other side of the griddle take a quarter stick of butter and grease it. Pour 3 spots of batter to the griddle to your desired size. Wait for bubbles to appear in the batter then flip the pancakes. After both sides are done place the pancakes on a separate plate. Use your favorite syrup of choice.

Now that you are done cooking enjoy Sailor. Xs All Star Breakfast with you beverage of choice. For me it is Beer.

 

[CurtisLemay]

Gotta get my wife's Buffalo Chicken Dip recipe. Its great for parties and wargaming events!

 

[Murica]

I'll post my recipe later-- it's for Mac 'n Cheese.

My Baked (or not) Mac 'N Cheese:

1 1/2 cups shells
3 tablespoons butter
3 tablespoons all purpose flour
2 cups milk
1/2 teaspoon salt (pepper too, but I don't care as much for it)
2 cups shredded cheese (I recommend sharp cheddar and/or mozzarella)

Start by preheating the oven to 350 F, then boil the shells and get to work fast-- you want to have everything else done by the time the noodles are still firm, but not quite done.

Melt the butter in a pan (you're probably going to want to make sure it's pretty big-- it's got to hold a lot of sauce) and add the flour. Stir that until it's a light brown, then add the milk. Whisk till it's really smooth, then add the salt (and pepper if you want it). This whole time you've been cooking on Medium heat, so now turn it up a bit and stir it 'till it thickens. Then add the cheese and stir it in too while you turn off the heat.

Okay, now check the noodles. If they're not-quite-done, that's what you want, so take 'em off and pour 'em into a colander.

Take the colander and dump it (after you get the water out) into a new bowl that's big enough to hold all the noodles no problem. Pour in the sauce and give it a stir, and congratulations, you've just made regular Mac 'N Cheese.

Now if that's it and you're hungry, you can just stop and eat it as is. If you wanna bake it, though, you can just stick it in your nicely pre-heated oven and wait for anywhere from 20 minutes to half an hour.

 

[Tiamat]

My Baked (or not) Mac 'N Cheese:

1 1/2 cups shells
3 tablespoons butter
3 tablespoons all purpose flour
2 cups milk
1/2 teaspoon salt (pepper too, but I don't care as much for it)
2 cups shredded cheese (I recommend sharp cheddar and/or mozzarella)

Start by preheating the oven to 350 F, then boil the shells and get to work fast-- you want to have everything else done by the time the noodles are still firm, but not quite done.

Melt the butter in a pan (you're probably going to want to make sure it's pretty big-- it's got to hold a lot of sauce) and add the flour. Stir that until it's a light brown, then add the milk. Whisk till it's really smooth, then add the salt (and pepper if you want it). This whole time you've been cooking on Medium heat, so now turn it up a bit and stir it 'till it thickens. Then add the cheese and stir it in too while you turn off the heat.

Okay, now check the noodles. If they're not-quite-done, that's what you want, so take 'em off and pour 'em into a colander.

Take the colander and dump it (after you get the water out) into a new bowl that's big enough to hold all the noodles no problem. Pour in the sauce and give it a stir, and congratulations, you've just made regular Mac 'N Cheese.

Now if that's it and you're hungry, you can just stop and eat it as is. If you wanna bake it, though, you can just stick it in your nicely pre-heated oven and wait for anywhere from 20 minutes to half an hour.

What if you added some chopped or cubed ham to it as well? Of course then it would be Ham 'n cheese. Oh, what about a few chopped jalapenos??

 

[Redlance]

Here's a recent find for me, but the family really likes it:

Penne Pasta with Bratwurst and Sour Cream

Ingredients:

• 1 package penne pasta
• 3 bratwurst, uncooked
• 1/2 tsp red pepper flakes
• Kosher salt
• Fresh ground black pepper
• 8 oz sour cream
• 1/4 c grated Parmesan cheese
• 1 tbsp chopped dried parsley
• 2-3 oz pasta water or milk

Tools:

• Frying pan for frying
• pot for boiling pasta
• bowl for mixing
• knife for cutting
• cutting board for cutting on
• colander for straining
• small container for collecting water
• stove for inducing heat

Directions:

• Boil pasta according to package directions
• Slice brats lengthwise, remove sausage and cook in a non-stick medium sized pan
• While it cooks, season with red pepper, salt and pepper
• When sausage is no longer pink, add sour cream and stir well to combine
• Drain pasta (reserving about 1/2 c pasta water) and add to sausage with the parsley and Parmesan
• Mix well and depending on how thick or thin you like it add a little pasta water or milk
• Mix again and serve, adding a little more parsley

 

[Deleted member 1]

Instant Pot Ginger Baked Beans:

Yes, I cook with an instant-pot. My diet is halfway between a Desi and a Southerner (because Southern cooking incorporated all the traditional foods of indigenous America) or, perhaps better for my region, a Swamp Yankee. An Instant Pot is perfectly mandatory for making good Indian food in the United States, but actually it's almost amazingly perfect at everything, so I also cook baked beans in it.

Ingredients:
64 oz Black beans (yes, you can make American style baked beans with black beans, it just takes time).
Onion
1 cup maple syrup
1/2 cup Piloncillo (Brown sugar cane).
1/2 cup of catsup
16 oz tomato sauce
Water
1 tablespoon of ground ginger
2 tablespoons of worcester sauce
2 tablespoons of malt vinegar
1 tablespoon of mustard powder
1 tablespoon of red pepper flakes (we are in the Americas!)
1 tablespoon of a local blend of "dirty" salt.
1 tablespoon of English Smoke
1 teaspoon of sage powder
1 bay leaf

Instructions:

Open the bean-cans and dispose of the fluid; carefully and thoroughly rinse the beans and then soak them for eight to twelve hours, rinse them again, soak them overnight, rinse them again, and soak them for eight to twelve hours. Beans take time and black beans being prepared for this recipe especially take time.

Dice one quarter to one half of an onion extremely thoroughly, depending on preference. Add with the beans and all of the other ingredients into the instant pot. Stir thoroughly, and take care to add small amounts of water level until you're confident it won't burn or stick to the bottom. Using the non-stick cooking tub is best.

Set to pressure cook for twenty minutes on "high". After pressure cooking, stir thoroughly and use the simmer feature for an hour.

Enjoy.

 

[Tiamat]

Rice and Broccoli Casserole

Here's a bit more simple, easy to make casserole dish that I often get requests for from friends.

Ingredients:
1 can condensed cream of chicken soup. (Campbell's preferred, you can also use condensed cream of mushroom if desired)
16 to 24 ounces broccoli florets, frozen or fresh (fresh preferred).
About 3 cups cooked white rice (more or less as desired).
About 1/3 to 1/2 of a stick of Velveeta cheese, sliced and cubed. (Adjust for taste, you can use another cheese like sharp cheddar, if desired)
1 large yellow onion, diced.
Olive oil.
1 or 2 cups cooked chicken meat, diced. (Optional. This can be leftover chicken meat that's been roasted, boiled, grilled or baked)
About 1/3 or 1/2 cup milk, adjust as needed.
Fresh ground black pepper to taste.
Garlic Salt to taste.
French-fried onion rings, or crushed Ritz crackers, for the topping. (Optional. You can experiment with other toppings, preferably something crunchy)

Again, note I'm not using exact measurements. Adjust the amounts as per your taste and preference.

Tools:
1 Frying pan
1 Kitchen knife for slicing/dicing.
1 Large mixing bowl
Spatula
Deep casserole dish
Oven and stove

To Make:

Preheat your oven to 350 Degrees Fahrenheit (177 degrees Celsius).

Slice and dice the large onion. In a large frying pan on medium-high heat, coat the bottom of the pan with olive oil and add the onions, constantly stirring to keep them from burning, and cook until they are very soft and translucent. Once done, remove from stove and let cool.

In a large mixing bowl, combine the cooked onion, cream of chicken (or mushroom) soup, broccoli florets, cooked rice, cubed cheese, cooked chicken (if desired), the milk, and garlic salt and black pepper to taste, then gently mix well. After mixing, check to make sure the mix is not too wet to where you have liquid sitting on the bottom of the bowl. If so, add a little more rice to absorb the liquid. If however the mix seems a bit dry, add a little more milk. Taste the mix, and adjust seasoning (garlic salt and black pepper) as desired.

Once you're satisfied, gently spoon the mixture into a deep casserole dish that's been thinly coated with olive oil or nonstick cooking spray. Check to make sure the oven is sufficiently preheated, then place the dish in the oven and cook for about 25-30 minutes, or until the top is golden brown. Remove, and add the french fried onions, or crushed Ritz crackers, or any other sort of crunchy topping you prefer, if desired. Reinsert in the oven and bake for another 3-5 minutes. Once done, remove from oven and let cool for several minutes before serving.

Enjoy!

 

[GooseActual]

Steak and Shroom Foodgasm

For the steaks
Ingredients:
-Choice of meat (Ribeye, New York, Sirloin)
Note: When buying meat, select steaks that are at least 1.5 inch thick.
-Kosher Salt and Black Pepper
-Butter
-One Small shallot thinly sliced
-Two cloves garlic
-Sprig of fresh herbs such as rosemary or thyme.

Method:
Pat dry and season steaks generously with kosher salt. Let sit for at least an hour before cooking, or overnight if you’re feeling really crazy.

When ready to cook, preheat oven to 200 degrees, pat steaks dry again and season with a little more salt and freshly ground black pepper. Place steaks on a wire rack on top of a rimmed baking sheet (place aluminum foil on sheet to minimize mess), and place in middle rack of oven. Bake steaks until an internal temperature of 115 degrees is reached using a meat thermometer inserted at the thickest part of the steaks (about 30-45 minutes). Pull steaks from oven, cover with aluminum foil, and let rest for 10 minutes.

To finish, heat up a tablespoon of canola, vegetable, or grapeseed oil in a cast iron skillet over very high heat. When smoking, add steaks to pan and cook until a delectable golden crust is achieved (about a minute or two). Flip steak, adding a comical amount of butter, chopped shallots, two garlic cloves, and a sprig of fresh rosemary or thyme. Using a spoon, baste the steaks in this flavored mixture. Continue to cook until browned on all sides (don’t forget to brown the edges).

Serve immediately. The steaks do not need to rest when using the reverse sear method.

For the Shrooms
Ingredients:
-16 ounces mushrooms (white and/or baby Bella’s) diced
-Half a large yellow onion diced
-4 cloves garlic pressed
-Half a stick of butter
-dry white wine (such as Sauvignon blanc or Pinot Grigio)
-Half a pint heavy cream
-Salt and Pepper

Note: You don’t need to buy nice white wine for this, but since you’re probably going to be drinking while cooking, it is advisable to get something that’s going to be palatable. I would avoid Chardonnay because it’ll be too rich. You want something to cut the richness of the sauce.

Method:
In a large skillet, melt your hilarious amount of butter over medium heat. When butter is foaming, add your onions and garlic to the pan. Season with salt to help the onions caramelize. Sauté for a few minutes. Add your diced shrooms and continue to cook, stirring occasionally until the mushrooms have cooked down. They will release a lot of shroom juice at first, then they will start to brown and shrink up in size. This is what you want... Little mushroom midgets.

Once the mushroom onion garlic mixture has turned into a smaller version of itself, add a good glug of white wine. Deglaze the pan, scraping all the yummy browned bits on the bottom. Let the wine cook off a bit, until it doesn’t smell like booze anymore. Let it evaporate so you don’t serve you and your guests mushroom wine.

Stir in the cream and turn the heat down to the lowest setting. At this stage you can fuck off and do something else while the flavors get to know each other.

Apply generously to steak when ready to serve.

Addendum: best served with garlic bread and a Caesar salad and a dry red wine.

Note: this is a very salty meal, and you will be farting all night long, drink plenty of water! But it’s worth it 100%.

 

[Culsu]

Veggie-Potato-Fritters

It's a full meal that can be prepared in 15-20 minutes by two people, and if you have the same bad sense of proportion as my wife and I do, it'll last you through the next day as well.

The amount of ingredients is variable and pretty much up to your taste preferences. We've found that the following works rather well:

• potatoes
• carrots
• zucchini
• turnip cabbage

Grind them using a vegetable grater and fill it into a large bowl.

• add 2-3 eggs
• add oatmeal/oat flakes
• add dried pumpkin seeds
• add a good dose of nutmeg, salt, & pepper;
• add additional flavour with dried herbs of your choice, maybe dried bell pepper powder or curry;
• add grated cheese (preferably something like parmesan, but mature gouda or cheddar also works)
• add flour to bind it all

Knead it all together until you have a somewhat uniform mass.

Heat up generous amounts of fat in a frying pan.

Drop the fritter mass into the hot fat and press it into flat patties the size of the palm of your hand.

Fry until crispy brown on both sides.

Take out of the pan and place onto paper towels to get rid of some of the extra fat.

Serve with sour cream, or more grated cheese, or smoked salmon ... or everything! Enjoy!

 

[Comrade Clod]

I'm going to try and find my old Tuna Mornay recipe.

 

[Deleted member]

Applesauce Pancakes:

3 cups of whole wheat flower (stoneground, unbleached preferred)
1 cup of applesauce.
1/2 cup of greek yoghurt (unsweetened)
Water as required.

I usually make this in a Coimbatore wet grinder (if my hair wasn't blonde I might convincingly be a Desi woman, but especially in my kitchen) which is utterly amazing for producing fluffy batters without any high fat additives or eggs. However I've found enough success in doing it with simple hand mixing to share it.

Essentially you mix the ingredients together and begin, if mixing by wooden spoon in a large bowl, with about one cup of water and then add more until the batter is smooth. In the wet grinder, add about one-quarter cup of water at the bottom and turn it on, alternating quarter-cups of flower with quarter-cups of applesauce, water, and yoghurt until the ingredients have been added and you have fluffy and smooth batter.

Usually I add some cardamom and nutmeg, about a teaspoon each. I like very much to cook them up on a griddle and then serve them with real Maple Syrup. They go best with lean chicken bacon substitutes.

 

[Rocinante]

I've been putting a Delmonico ribeye in a sous vide with one sprig of thyme, one crushed garlic clove, a decent portion of lawreys seasoned salt and black pepper, and a sliver of butter, or splash of EVOO, or a bit of both, letting it go for about 1.5-2 hours at 115-120 (small adjustments each time to see what I like best) and then searing it one minute each side on a cast iron as hot as I can get it on my grill (too much smoke for indoor cooking)

No stand time. Just eat. Perfect rare steak, super tender, remarkable flavor. I've gotten comments from people who have been enjoying my steaks for years, that I've really stepped up my game.

Sometimes I'll throw like an 8th teaspoon or less of coffee grounds to the mix.

I've been making good steaks for years. Some weeks I will have steak 3 or 4 times if my butcher is running a sale. Lots of steaks. I won't buy a steak at a restaurant unless they're a really fancy ass restaurant, because I make better steaks at home. I used to be a salt and pepper purist, but I have changed my mind.

 

[Urabrask Revealed]

Got a new recipe book, decided to share one or two.

Beer Goulash

Incredients:
- 1 kg goulash
- 200 g onions
- 300 ml beer
- 200 ml beef stock
- 2 tbsp sunflower oil
- 1 tbsp tomato paste
- 2 bayleafs
- 2 branch of thyme (one for decoration)
- 1 tsp sugar
- salt, pepper
- dark sauce thickener

Tools:
- 1 big pot

Preparation:

1. Peel and dice the onions into large pieces. Give one branch of thyme a shower, shake it dry, then pick its leaves.
Prepare the beef stock.

2. Heat the oil in the big pot, start browning the goulash. Add the diced onions and stew them along the meat.
3. Deglaze the meat with beer, add the tomato paste. Let it all boil down.

4. Pour the beef stock in, add the dried thyme and the bayleafs too. Spice the sauce with sugar, salt, and pepper.
Congratulations, now you can slack off for an hour and a half while the goulash simmers at medium heat.
Be sure to run a timer.

5. Once the goulash has simmered, you can remove the bayleafs, and add the sauce thickener.
Taste the goulash to see if it's to your liking, if it's not, add whatever spice you deem necessary.
Once all that is done, you can take the pot off the stove, and add the second branch of thyme as decoration on the goulash.
Enjoy warm.

It goes without saying that the taste of this goulash depends on what beer you were using.
As such, I recommend experimenting with various beer-brands to find your personal favorite.

I should also add that the quantities in my recipes are guidelines.
If you think something could use more of a certain spice, you can add as much as you want. It's your meal!

 

[Bacle]

So here's my recipe for bison/buffalo chili (serves 3-5):

Ingredients:
2 pounds ground bison/buffalo
2 cans kidney beans
2 can of diced tomatoes
1 red onion
2 red bell peppers
2 jalapenos
1 bunch of spring onions
1 bag of shredded Mexican cheese
2 packets of either McCorrmick or Carroll Shelby's hot chili powder mix

Tools:
1 Deep sauce/fry pan
1 Slow cooker/Crockpot
1 Cutting board
1 Set of prep knives and stirring spoons.

Prep and serving:
1) Dice the red bell pepper and onion until they are in about 1 cm chunks
2) Take the bison/buffalo and break it up into the sauce/fry pan, then brown/stove cook it till it is all grey-brown.
3) Add the bison/buffalo plus any liquid it produced, the diced onion and peppers, the chili powder, the diced tomatoes and kidney beans (plus liquid from the cans) into the slow cooker/Crockpot. Slow cook for at least 4 hours and stir about every 5 minutes to keep it from crusting up or burning.
4) Dice the jalapenos and spring onions into 1 cm or smaller chunks, then set them aside till it is time to serve.
5) When the chili is ready, serve into appropriate dishes or bowls. Bring out the dice jalapenos and diced spring onions, along with the shredded Mexican cheese, for people to place in the chili to their preference.

 

[Deleted member]

Zoe's Inlaws Yabbrah

1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 tablespoon black pepper
70 grape leaves
1 pound ground lamb
4 tablespoons parsley
1 cup rice
1/2 cup lemon juice
1/2 cup vinegar
1 tomato
1 lemon
1/2 cup olive oil

Cook rice per instructions for rice--basmati preferred. Cook lamb in pan or skillet with half of olive oil. Reserve meat juices/oil in skillet. Boil grape leaves in water for two minutes, never more, and immediately remove. Dice half of tomato very finely; slice other half. Slice lemon.

Mix rice with spices, parsley, lemon juice, and diced half tomato. Then mix the rice with the lamb. Fold into the grape leaves and then pack all the grape leaves together in a steamer, lightly dusting in olive oil and vinegar. Use reserved fat of lamb/olive oil and remaining vinegar to adulterate water for steaming. Steam over low flame for 5 minutes.

Chill for 20 minutes, then serve.

@Hlaalu Agent , there you go!