The Official TSR Recipe Thread
Scroll to see replies
loser88
I shall, to use the very useful German term, "(ein)glieder" your recipes into the wiki! You certainly made a good effort with them, loser! (haha, that sounds weird, but it's kindly meant... I mean, your username is loser after all
). 
EDIT: Loser88, I notice that you don't include exact measurements... I would be forever in your debt if you could add the ingredients proper, although I realise your cooking style's very much like mine, I'm an improviser, and don't go for exact measurements. Thanks! If you don't know wikipedi'sch, then this template should help you:
''You will need:'' <br />
*Ingredient one <br />
*Ingredient two <br />
*Ingredient three <br />
*Ingredient four <br />
*Ingredient five <br />
*Ingredient six <br />
*Ingredient seven <br />
*Ingredient eight <br />
etc etc
Remember to keep a space between the title of your recipe, and the method of it.
Crimson Black
I shall, to use the very useful German term, "(ein)glieder" your recipes into the wiki! You certainly made a good effort with them, loser! (haha, that sounds weird, but it's kindly meant... I mean, your username is loser after all ).
EDIT: Loser88, I notice that you don't include exact measurements... I would be forever in your debt if you could add the ingredients proper, although I realise your cooking style's very much like mine, I'm an improviser, and don't go for exact measurements. Thanks! If you don't know wikipedi'sch, then this template should help you:
''You will need:'' <br />
*Ingredient one <br />
*Ingredient two <br />
*Ingredient three <br />
*Ingredient four <br />
*Ingredient five <br />
*Ingredient six <br />
*Ingredient seven <br />
*Ingredient eight <br />
etc etc
Remember to keep a space between the title of your recipe, and the method of it.
). EDIT: Loser88, I notice that you don't include exact measurements... I would be forever in your debt if you could add the ingredients proper, although I realise your cooking style's very much like mine, I'm an improviser, and don't go for exact measurements. Thanks! If you don't know wikipedi'sch, then this template should help you:
''You will need:'' <br />
*Ingredient one <br />
*Ingredient two <br />
*Ingredient three <br />
*Ingredient four <br />
*Ingredient five <br />
*Ingredient six <br />
*Ingredient seven <br />
*Ingredient eight <br />
etc etc
Remember to keep a space between the title of your recipe, and the method of it.
Don't worry re: loser!! is my username and true
Sorry- I'm a prat, I can write them out in here if you want? Any particular recipes?
Assos
bet you're not
bet you're not Loser (hihi), just write them out here, and either I or Assos'll format them - although I've already put your recipes on the site, so it might be easier to do it there...
Crimson Black
Loser (hihi), just write them out here, and either I or Assos'll format them - although I've already put your recipes on the site, so it might be easier to do it there...
Can you link me to the site I've not been on Wiki before and I'll have a go- may not be immediate though as going away for a while
Cheers Assos!
kemiandtheboy
lazy meatballs
250g minced lean beef or pork
50g flour
one egg
half a large onion or one shallot
few cloves of garlic
any other fresh savoury herbs - thyme, rosemary, sage
salt & pepper
sunflower oil
chop the onion, garlic and herbs. put these in a bowl with the mince and the flour, and the egg. put the oil in a frying pan, and put on medium heat. mix meat etc well (use hands). shape mixture into small balls, about the size of the palm of your hand, and pat flat-ish before putting in the frying pan. turn over after a couple of minutes. reduce heat, cover up and leave to cook for 15-20 minutes. serve with mashed potato (use butter and milk in the mash)
alternatively, these can be boiled: mix all the ingredients in a bowl as before, but put a large saucepan of water on the boil. add rice to the mix (as much as will fit in the palm of your hand) and mix it in. then shape smaller round balls and once the water is boiling, drop them in gently. skim the fat off the surface for a minute or so. then cover and simmer for 15-20 mins, or less if you have quick-cook rice. these are nice in a clear soup with veg and noodles or just served with a garnish of steamed carrot/runner beans/asparagus
250g minced lean beef or pork
50g flour
one egg
half a large onion or one shallot
few cloves of garlic
any other fresh savoury herbs - thyme, rosemary, sage
salt & pepper
sunflower oil
chop the onion, garlic and herbs. put these in a bowl with the mince and the flour, and the egg. put the oil in a frying pan, and put on medium heat. mix meat etc well (use hands). shape mixture into small balls, about the size of the palm of your hand, and pat flat-ish before putting in the frying pan. turn over after a couple of minutes. reduce heat, cover up and leave to cook for 15-20 minutes. serve with mashed potato (use butter and milk in the mash)
alternatively, these can be boiled: mix all the ingredients in a bowl as before, but put a large saucepan of water on the boil. add rice to the mix (as much as will fit in the palm of your hand) and mix it in. then shape smaller round balls and once the water is boiling, drop them in gently. skim the fat off the surface for a minute or so. then cover and simmer for 15-20 mins, or less if you have quick-cook rice. these are nice in a clear soup with veg and noodles or just served with a garnish of steamed carrot/runner beans/asparagus
Had these for dinner tonight they were scrummy
Crimson Black
Given the popularity of the Food & Drink board, and the fact that (to the best of my knowledge) this hasn't been done already, I was wondering if a great big thread of recipies should be created, with users adding their favourite/best dishes to it?
I afraid it had...
Merged into the old thread, as there seems no point in reinventing the wheel
It is a good idea though
... I always missed this thread, it's almost as old as I am, UKL/TSR wise 
Ana
I afraid it had...
Merged into the old thread, as there seems no point in reinventing the wheel
It is a good idea though... I always missed this thread, it's almost as old as I am, UKL/TSR wise
Merged into the old thread, as there seems no point in reinventing the wheel
It is a good idea though
... I always missed this thread, it's almost as old as I am, UKL/TSR wise Sorry!
I guess it was so old it had been locked. 
Once I have time I shall go through the old <s>UKL<s> stuff and put the recipes in the wiki - it should certainly bolster it. 
Adores this thread 
Banana Meatballs
50g Bananas
50g Meat
50g Lard
50g Butter
Blend each ingredient individually then mould a mixture of all into designated shapes. Put in oven at 313K for 20 minutes. EAT.
50g Bananas
50g Meat
50g Lard
50g Butter
Blend each ingredient individually then mould a mixture of all into designated shapes. Put in oven at 313K for 20 minutes. EAT.
The Division Bell
Banana Meatballs
50g Bananas
50g Meat
50g Lard
50g Butter
Blend each ingredient individually then mould a mixture of all into designated shapes. Put in oven at 313K for 20 minutes. EAT.
50g Bananas
50g Meat
50g Lard
50g Butter
Blend each ingredient individually then mould a mixture of all into designated shapes. Put in oven at 313K for 20 minutes. EAT.
do my eyes decieve me? bananas and...meat?!
Some of my fave recipes:
Moroccan chicken with cous cous - costs about £3, serves 2/3
Ingredients
small courgette - cut into chunks or sticks
2 chopped chicken breasts (or even thighs, or quorn pieces)
chicken stock (about a pint?)
finely chopped onion
cumin, salt, pepper, chilli powder
olive oil
clear honey
lemon (half really)
small tin of chickpeas
Fry the chicken and onion in the olive oil until cooked, add spices, and honey then stock
throw in the courgette and chickpeas and cook until courgette is soft
Add the juice of half a lemon, season to taste
Serve with cous cous made with some lemon juice and black pepper, but a word of advice, don't pour the juice on your cous cous as it is very spicy!
Moroccan chicken with cous cous - costs about £3, serves 2/3
Ingredients
small courgette - cut into chunks or sticks
2 chopped chicken breasts (or even thighs, or quorn pieces)
chicken stock (about a pint?)
finely chopped onion
cumin, salt, pepper, chilli powder
olive oil
clear honey
lemon (half really)
small tin of chickpeas
Fry the chicken and onion in the olive oil until cooked, add spices, and honey then stock
throw in the courgette and chickpeas and cook until courgette is soft
Add the juice of half a lemon, season to taste
Serve with cous cous made with some lemon juice and black pepper, but a word of advice, don't pour the juice on your cous cous as it is very spicy!
Cheesy chicken and leek
Ingredients:
2 x chicken breasts chopped into chunks
1 x leek chopped
1 x Garlic clove finely chopped
200 ml veg stock
200 ml milk (add to veg stock)
1oz butter
2 tbsp flour
5-8 cubes of cheddar cheese (or to taste)
5 drops of chilli sauce (1/2 to 1 tsp of cumin works well if you don't have the sauce).
1 tsp mixed herbs
Black pepper
Method:
Fry chicken for 5 mins, add leek and garlic to pan and fry until softened.
Put milk and stock mix in a saucepan, add butter & whisk in flour. Heat on med high until sauce boils and thickens. Turn down heat and cook sauce for 1 minute.
Add chicken & leek mix to sauce and stir. Then add herbs, cheese, chilli sauce (or cumin) and pepper & simmer for 15 to 20 mins or until chicken is cooked through.
Serve with rice or pasta, it also makes a nice filling for a pie.
Ingredients:
2 x chicken breasts chopped into chunks
1 x leek chopped
1 x Garlic clove finely chopped
200 ml veg stock
200 ml milk (add to veg stock)
1oz butter
2 tbsp flour
5-8 cubes of cheddar cheese (or to taste)
5 drops of chilli sauce (1/2 to 1 tsp of cumin works well if you don't have the sauce).
1 tsp mixed herbs
Black pepper
Method:
Fry chicken for 5 mins, add leek and garlic to pan and fry until softened.
Put milk and stock mix in a saucepan, add butter & whisk in flour. Heat on med high until sauce boils and thickens. Turn down heat and cook sauce for 1 minute.
Add chicken & leek mix to sauce and stir. Then add herbs, cheese, chilli sauce (or cumin) and pepper & simmer for 15 to 20 mins or until chicken is cooked through.
Serve with rice or pasta, it also makes a nice filling for a pie.
Aubergine and lentil curry - cost about £2.40, serves 2/3
Ingredients
olive oil
1 onion – chopped
2 garlic cloves chopped
2 tbsp medium curry powder
1 aubergine diced
dried red lentils (about 150g)
pint of vegetable stock
sachet coconut milk
chopped fresh coriander
salt, pepper, and whatever spices you want to add (I used ground cumin and garam masala too)
method
Fry the onion and garlic in oil until soft, add the curry powder and cook for 2 minutes. Add the aubergine, stock and lentils and cook for about 20 mins
Throw in the coriander, coconut milk and spices and cook until the lentils are soft and mushy
Serve with rice
Be sure to freeze leftovers for another night, or put some in the fridge and eat it with a jacket potato for your lunch. yum
Ingredients
olive oil
1 onion – chopped
2 garlic cloves chopped
2 tbsp medium curry powder
1 aubergine diced
dried red lentils (about 150g)
pint of vegetable stock
sachet coconut milk
chopped fresh coriander
salt, pepper, and whatever spices you want to add (I used ground cumin and garam masala too)
method
Fry the onion and garlic in oil until soft, add the curry powder and cook for 2 minutes. Add the aubergine, stock and lentils and cook for about 20 mins
Throw in the coriander, coconut milk and spices and cook until the lentils are soft and mushy
Serve with rice
Be sure to freeze leftovers for another night, or put some in the fridge and eat it with a jacket potato for your lunch. yum
Very easy:
Pasta and Pesto
Ingredients
The only vital ones are pasta, and a pot of pesto. But I tend to add:
- bacon
- onion
- mushrooms
Oh and capers and parmesan on top.
Method
Put your pasta on to cook.
As it's cooking chop some onions/bacon and fry them. I normally fry the bacon, and then when that's done take it out and chop it up (I hate touching raw meat haha) and while I'm chopping it fry the onions in the same pan the bacon cooked in, so they get a bit of the taste. It's yummy.
Chop up and cook some mushrooms.
Drain the pasta, and mix in some pesto.
Add all the other cooked ingredients and mix them all up!
Serve (add parmesan and capers if you want)
It's so tasty and so easy. Obviously you could experiment with different ingredients, too. Pasta and pesto on its own is a good snack, too.
Pasta and Pesto
Ingredients
The only vital ones are pasta, and a pot of pesto. But I tend to add:
- bacon
- onion
- mushrooms
Oh and capers and parmesan on top.
Method
Put your pasta on to cook.
As it's cooking chop some onions/bacon and fry them. I normally fry the bacon, and then when that's done take it out and chop it up (I hate touching raw meat haha) and while I'm chopping it fry the onions in the same pan the bacon cooked in, so they get a bit of the taste. It's yummy.
Chop up and cook some mushrooms.
Drain the pasta, and mix in some pesto.
Add all the other cooked ingredients and mix them all up!
Serve (add parmesan and capers if you want)
It's so tasty and so easy. Obviously you could experiment with different ingredients, too. Pasta and pesto on its own is a good snack, too.
Grilled Mustard-Crusted Dolphin
Serving Size : 2
Categories : To Post Seafood - Entrees
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Oz Dolphin Fillets
Salt And Pepper -- to taste
2 Tbsp Butter -- melted
4 Tbsp Dijon Mustard
1/2 C Bread Crumbs
1 Oz Chopped Fresh Herbs
2 Tbsp Mustard Seeds
Season dolphin with salt and pepper; rub with a little melted butter;
reserve remaining butter.
Over very hot grill (500°) cook dolphin only until grill marks appear.
Remove from grill at once.
Rub Dijon mustard on filet; top with mixture of remaining butter, bread
crumbs, fresh herbs and mustard seeds. Bake in oven at 350° until
dolphin is brown on top and moist in center.
Makes 2 servings.
Serving Size : 2
Categories : To Post Seafood - Entrees
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Oz Dolphin Fillets
Salt And Pepper -- to taste
2 Tbsp Butter -- melted
4 Tbsp Dijon Mustard
1/2 C Bread Crumbs
1 Oz Chopped Fresh Herbs
2 Tbsp Mustard Seeds
Season dolphin with salt and pepper; rub with a little melted butter;
reserve remaining butter.
Over very hot grill (500°) cook dolphin only until grill marks appear.
Remove from grill at once.
Rub Dijon mustard on filet; top with mixture of remaining butter, bread
crumbs, fresh herbs and mustard seeds. Bake in oven at 350° until
dolphin is brown on top and moist in center.
Makes 2 servings.
Quick Reply
Related discussions
- Pharmacy to medicine
- Adult student and cooking
- What is your favourite cake?
- maths
- cooking in accommodation
- Sheffield Dentistry 2025 Entry
- Leeds Dentistry 2025 Entry
- QUB Dentistry 2025 Entry
- UCLAN Dentistry 2025 Entry
- Liverpool Dentistry 2025 Entry
- Glasgow Dentistry 2025 Entry
- Plymouth Dentistry 2025 Entry
- Cardiff Dentistry 2025 Entry
- Bristol Dentistry 2025 Entry
- Manchester Dentistry 2025 Entry
- Dundee Dentistry 2025 Entry
- Birmingham Dentistry 2025 Entry
- Official University Offer Holder thread list (2024 entry)
- Queen Mary University of London Dentistry 2025 Entry
- How is everyone planning for uni 2022?
