Tina's chestnut stuffing and other secret and not so secret recipes

[Namechabged]

Mine is equal measures of buttermilk and mayo, and then double of Greek yogurt, half the juice of one lemon, two tbsp of dried Parmesan, a teaspoon of dill, garlic granules, Maldon seat salt, onion powder, and cracked black pepper.

Makes that amazing ranch dressing you get on the side of fried shit in America and is great for pizza crusts but you can also make kids eat ANYTHING dipped in it.

I’ve watched my kids enthusiastically eat celery, radishes and green peppers which aren’t normally things they will eat raw.

@Namechabged

Mine is equal measures of buttermilk and mayo, and then double of Greek yogurt, half the juice of one lemon, two tbsp of dried Parmesan, a teaspoon of dill, garlic granules, Maldon seat salt, onion powder, and cracked black pepper.

Makes that amazing ranch dressing you get on the side of fried shit in America and is great for pizza crusts but you can also make kids eat ANYTHING dipped in it.

I’ve watched my kids enthusiastically eat celery, radishes and green peppers which aren’t normally things they will eat raw.

Pls could I have the exact quantities for this recipe? Thanks.

Taiko, I think it is all there?:

Although there is no measure for the first thing

I woudl estimate about half a cup seeing as how ther is half a lemon later

1/2 cup mayo
1/2 cup buttermilk
1 cup greek yog
1/2 juice of 1 lemon
2 tbsp dried parmesan
teaspoon of dill,
garlic granules,
Maldon seat salt,
onion powder, and
cracked black pepper.

As the last 4 don't give quantities, pretty safe to assuem they are a sprinkling?

@steppemum

Taiko, I think it is all there?:

Although there is no measure for the first thing

I woudl estimate about half a cup seeing as how ther is half a lemon later

1/2 cup mayo
1/2 cup buttermilk
1 cup greek yog
1/2 juice of 1 lemon
2 tbsp dried parmesan
teaspoon of dill,
garlic granules,
Maldon seat salt,
onion powder, and
cracked black pepper.

As the last 4 don't give quantities, pretty safe to assuem they are a sprinkling?

Thank you.

Thank you to the lady who suggested mayo in the outside of a toastie! Was lovely!!

Ooh you're welcome!

At first I didn't like the idea of heating up mayonnaise. But it really works magic on cheese toasties and you don't even get a mayonnaise taste. I can't eat normal cheese on toast any more - it's far too dry in comparison!

squishee Could you possibly post that recipe again please.

Here it is again Flick - Mayonnaise cheese toasties in a frying pan:

Spread full-fat mayonnaise on the slice of bread that's going to be facing down in the (dry, quite hot) pan. Build toastie in pan with cheese, ham, spring onion and another slice of bread spread with mayo on the outside. When bottom slice of bread is browned, flip so that the top side becomes the bottom one. The egg in the mayo crisps and browns the outside while the cheese melts inside....

Thanks for the thread!

Marking to come back later to drool

A newly-discovered trick:

• Skinless chicken breast can poach itself to perfection in 20 minutes:

Heat water in kettle and then bring to boil in a saucepan. Add lemon / herbs if you like, but NO salt. Drop in chicken breast halves (about 200 g each) in a single layer. Cover. Take the pan right off the heat (set it on the counter). Wait 20 minutes (I make mushroom sauce in the meantime). Marvel at how juicy the chicken is.

And another one that amazed me yesterday: chicken thighs roasted upright in a Bundt pan (ring cake tin). They came out so juicy with the crispiest skin ever.
I put partly microwaved skin-on potatoes underneath the chicken too, and they basted themselves in the pan juices. Makes for an almost effortless roast dinner.

Can someone help me with tinas stuffing? I’m in australia so no idea what size a pack of onion or mince or bacon is! Also no idea what size a pack of chestnuts is, and are chestnuts in packs pre cooked?

@timeisnotaline

Can someone help me with tinas stuffing? I’m in australia so no idea what size a pack of onion or mince or bacon is! Also no idea what size a pack of chestnuts is, and are chestnuts in packs pre cooked?

Chestnut packs are about 180g each. They come precooked here in packs by brand “Merchant Gourmet”.

Onion is about equivalent of a whole white onion chopped.

Bacon is probably about 8 rashers chopped.

Also sausage meat packs are about 400g so about 800g used per batch.

Thanks @Bluefringe !!

@AnnelovesGilbert I made your peanut cookies, thank you they were so ridiculously easy. DD,14, may have improved them further with sprinkling salt on the top and will experiment with adding dark choc chips 😋

@Pepperwand

Bean dip which is just two tins of refried beans, one tub of cream cheese, one tub of sour cream and some taco/fajita seasoning. Mix together, cover with grated cheese and bake until it's bubbling. Use it warm as a dip for tortilla chips and try not to have a heart attack after eating it .

I've been thinking about this since I read it months ago. In the oven now...

@BlueFringe - I’ve eventually found my way back to this thread to say a huge thank you for Tinas Stuffing Recipe. It was epic!

Thought I'd share MILs Brandy Sauce recipe; we normally make brandy butter for the pud but didn't get round to it! A tin of custard, a pot of Elmlea double cream, and a good slug of brandy. Put all ingredients into a large jug or bowl and mix with a fork - voila! You usually have to blend cornflower with milk, etc ( not sure of the exact recipe'. It was delicious and kept well in the fridge for well over a week. Obviously real cream would be even better but MIL likes Elmlea

[quote ByeByeMissAmericanPie]@BlueFringe - I’ve eventually found my way back to this thread to say a huge thank you for Tinas Stuffing Recipe. It was epic![/quote]
@ByeByeMissAmericanPie ahhh thank you you’ve made my day! So glad you liked it and I’m extremely happy that her legacy lives on

Recipe now in my recipe file... forever!
I also made some into a meat loaf which is great with a tomato sauce.

Another one back to thank BlueFringe after making Tina's stuffing recipe

@ByeByeMissAmericanPie it’s pretty versatile... I love it on a Sunday dinner with gravy... but my fave is a slice of it cold from the fridge but I’m a bit of a heathen

@squishee hope you enjoyed it. It’s lovely knowing it’s out there

Gonkytonk yes, it was lovely, thanks!
It's definitely going in the regular rotation

Honey ice-cream

500ml whipping cream - whipped to soft peaks
half a jar of runny honey - folded in

freeze

delicious with Christmas pudding