Had to track this one down again because it is delicious....

HAM, EGG AND CHEESE BREAD BOWLS

INSTRUCTIONS

Preheat oven to 180C/350F.
Cut the tops off the bread rolls.
Scoop out the centre.
Line the bread bowl with a layer of ham. Try to use one whole piece if you can because then there is less chance of egg seeping through and being soaked up by the bread.
Crack in an egg.
Top with 2 tbsp of mozzarella cheese and a sprinkle of parsley (optional).
Put the top back on the roll. Wrap with foil and place in oven to bake for ~10 to 15 minutes.
Remove from oven, unwrap and serve immediately.

Spicy sausage, greens, and rigatoni

Ingredients-
½ cup olive oil
4 cloves garlic, sliced
1-3 Fresno or serrano chiles (1 for medium-spicy, 2 for pretty spicy, 3 for super-spicy)
¾ lb rigatoni
8 cups packed hearty greens (such as collard greens, kale, or Swiss chard), stems removed, roughly chopped
1 large yellow onion, thinly sliced
1 lb hot Italian sausage, removed from casings
Kosher salt and ground black pepper
1½ cups fresh ricotta cheese (¾ lb)

Directions-
1. In a small skillet, combine oil, garlic, and chile(s); bring to a simmer over medium-high heat. Reduce heat to low and cook until fragrant, about 3 minutes. Remove from heat; set aside.

2. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. About 2 minutes before pasta is done, reserve ½ cup of the pasta water and add greens to pot. Drain pasta and greens and place back in pot.

3. In a large skillet, heat 2 to 3 Tbsp of the garlic-chile oil over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add sausage and cook, breaking up with a wooden spoon, until browned and cooked through, 6 to 8 minutes; season with salt and pepper. Add sausage and onions to pot with pasta and greens and toss to combine (if mixture is dry, add a bit of reserved pasta water). Transfer to a large serving platter, top with ricotta, and drizzle with additional garlic-chile oil to taste. (Leftover oil can be stored in an airtight container in refrigerator up to 2 weeks.)

This food all looks great! Emachine, if you took those photos, you're a budding food blog extraordinaire. :P

I don't have anything to share at the moment, but have some rep!

True, those photos are glorious! :O

Zucchini Noodles with Pesto

Ingredients-
4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional

Directions-
1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.

2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.

3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.

Note- if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

Note Note- This can easily be a vegan recipe.....

Nice thread and it comes just at the right time as i have been in the mood to make some cakes again lately. :)

I'll dig up and share some classic cake recipes over the weekend.

Also check out Cooking with Dog, a nice YT channel with lots of yummy recipes:

https://www.youtube.com/user/cookingwithdog

Anyone have a "quick pickle" recipe? I've been pulling a lot of cucumbers out of the garden the last few days and I'd love a few hours / overnight quick pickle or brine sort of thing if you've got one! Thanks!

Also, Emachine you put up that paella recipe a bit ago and I'm going to be doing it tomorrow or the next day! Excited! (You put up two - I'm doing the second oven bake one).

Why did you put me on this list?
http://www.gog.com/forum/general/known_scammers_mach_two/post101

Maybe just because you're a dick? :)

Uggh.

Southern U.S. Greens

1 large bunch thoroughly cleaned collard, turnip, or mustard greens
2 tablespoons olive oil
1 small onion, sliced
2 garlic cloves
1 bay leaf
1 ham hock (maybe try a drop of liquid smoke if you want this vegan)
2 quarts chicken or vegetable stock
1 tablespoon cider vinegar
1 pinch of sugar
salt & pepper to taste

Saute' onion, garlic, and bay leaf in olive oil in large stock pot until onions are brown. Stuff greens (cut into bite-size pieces) into pot and cover with stock, vinegar, sugar, salt, and pepper. Top with water if needed. Bring to a boil, lower heat, and simmer for 45 minutes, stirring occasionally. At 45 minutes taste the "pot liquor" (love that phrase) and add a few more pinches of salt & pepper if needed. Cover and simmer another 15 minutes. Remove bay leaf.

Can I add another type of recipe? as I made with my mother some Truffels recently.

And I would like to at least share the process of how we made them, I really don't know how to accurately describe HOW much we used to make it.

Of course, add away.....

Ham and cheese French toast

Ingredients-
1 unsliced loaf white bread
2 tablespoons wholegrain mustard
Provolone or Swiss cheese, thinly sliced
Shaved ham
2 eggs
1/4 cup milk
Butter, chopped
2 tablespoons olive oil

Directions-
Cut four 3cm-thick slices from loaf. Cut a pocket lengthways through the centre of each slice of bread (do not cut all the way through). Spread inside of pockets with mustard. Fill with cheese and ham.

Whisk eggs and milk in a shallow dish. Season with salt and pepper.

Heat a non-stick frying pan or barbecue plate over medium heat. Add half the butter and 1 tablespoon oil. Brush surface to coat. Dip bread, 1 slice at a time, into egg mixture and turn to coat. Hold over dish to drain. Cook, in batches, for 3 minutes each side or until golden, adding remaining butter and oil as required. Slice French toast in half crossways. Serve.

Cool, let me know how it goes and if you have pics I would appreciate it.....

Rice Salad with Fennel, Orange and Chickpeas (Vegan)

Ingredients-
1½ cups brown basmati rice
2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
1 fennel bulb, trimmed and diced
1 orange, zested, peeled, and segmented (zest and segments reserved)
¼ cup plus 2 tablespoons white wine vinegar
½ teaspoon crushed red pepper flakes
¼ cup finely chopped parsley

Directions-
Rinse the rice under cold water and drain. Add it to a pot with 3 cups of cold water. Bring it to a boil over high heat, reduce the heat to medium, and cook, covered, for 45 to 50 minutes, or until the rice is tender. (Or use a rice cooker)

While the rice cooks, combine the chickpeas, fennel, orange zest and segments, white wine vinegar, crushed red pepper flakes, and parsley in a large bowl and mix well. When the rice is finished, add the rice to the bowl and mix well.

Note- Man its not easy finding good vegan recipes......

Will do! I think anyway - as long as nothing gets too butchered or ugly ;)