Archive for the 'Kitchen' Category


Cat and Dog Treat Recipes

by Ex

Cat Recipe

thought it might be nice to have a few recipes for homemade Cat treats seeing as how quite a few members have cats lol
I had a nightmare finding cornmeal when I first used these recipes and then I discovered that in UK we tend to use Polenta
These treats are not meant to replace cat food and should be fed sparingly. Cats aren’t really supposed to have a lot of grain in their diets, so use accordingly – as treats.
DIY cat treats Make your own cat treats with this cat-tested recipe. You could eat them too, but they taste a little bit weird. I guess that’s why most baked goods don’t call for tuna.
1 can tuna, including water
3/4 cup corn meal
3/4 wheat flour
1/3 cup water
Preheat oven to 350 degrees. Shred up the tuna so that it forms a loose paste. Combine the tuna with the cornmeal, flour, and water. Roll out the mixture into a 1/4 thick sheet. Use a pizza cutter to cut 1/4 strips of dough, then cut the strips into little cubes of dough. Bake for about 15 minutes or until golden and delicious. Serve with a garnish.
Store these treats in zip lock bag or airtight container for about a month. They’ll last even longer in the freezer

Dog Recipe

Although this is about dog stuff I have posted it here as it involves cooking these are just a couple of the simpler ones will post a few more later this afternoon when I can find them as at moment they are hiding on a disc somewhere lol
Remember these are treats and should only be given to to dogs occasionally I never allow mine to have more than a couple a day.

A couple of very important points :
Cheese Treats
4 cups whole wheat flour
3/4 cup vegetable oil
3 tsp. garlic powder
2 eggs, beaten
1 1/4 cup shredded cheese
1 1/4 cup milk
Combine flour and garlic powder in a large bowl.
Gradually stir-in vegetable oil, cheese, beaten egg, milk and blend well. Roll-out dough to desired thickness. Cut-out treats and place on lightly greased cookie sheet. Bake 25 minutes at 400°F.
Cool before storing. I tend to freeze them in small bags and just keep a bag at a time in the fridge.
Note: cooking time may vary depending upon thickness
Tuna Treats
• 2 6-oz. cans tuna in water, do not drain
• 2 eggs
• 1 to 1 ½ c. flour (rice flour is best, but any kind will do)
• 1 Tbsp. garlic powder
• parmesan cheese
Mash tuna and water in a bowl with a fork to get clumps out, then liquefy in blender or food processor. Add extra drops of water if needed to liquefy completely. Pour into bowl and add flour and garlic powder; consistency should be like cake mix. Spread into greased or sprayed pan; I find that a round pizza pan or square cake pan is perfect. Sprinkle with LOTS of parmesan cheese. Bake at 350 degrees for 15 minutes; edges will pull away and texture will be like putty. Use a pizza cutter and slice into teeny squares. These freeze beautifully.

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Tasty Pork Chops

by Ex

I was chatting with Joli ages ago and said I would explain how I cook my pork chops so that they don’t end up all dry and nasty.
I cant give quantities as I don’t measure anything but here goes:
I put each chop on a square of tin foil which is big enough wrap the chops loosely and careful bring up the edges
I then add some sliced onion, mixed herbs, lemon juice and some veg stock
I then fold over & roll the edges of the foil together so that the chops and liquid etc in sealed inside making sure that there is still room in the parcel (in other words don’t wrap them tight) and I bake them in the oven.
I hope this makes sense as trying to think how to word what I do is not easy lol

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5 Minute Chocolate Fudge

by Bec

3 cups chocolate chips (if you can’t find some good quality chocolate chips, just chop up some chocolate)
14 ounces (400 grams) fat-free sweetened condensed milk
Dash salt
1 1/2 teaspoons vanilla extract (or peppermint extract for Chocolate Mint Fudge)
Optional Mix-ins to personalize your fudge, such as:
For Rocky Road Fudge: 1 1/4 cups miniature marshmallows + 1 cup walnut pieces.
For German Chocolate Cake Fudge: 1 cup flaked or shredded coconut + 1 cup pecan pieces.
For Peppermint Stick Fudge: 1 cup crunched-up candy canes or any hard mint lollies.
For Peanut Butter Fudge: 2/3 cup of peanuts. 1/3 cup of peanut butter
Line a square baking dish with foil.
Add chocolate chips, sweetened condensed milk, and dash salt to a microwave-safe bowl and stir to blend (you can put it in a saucepan to slowly heat it on the stove if you prefer, just don’t let the chocolate burn).
Microwave on high for 1 minute. Stir and microwave 1 minute more. Stir until chocolate chips are completely melted and a smooth mixture has formed.
Stir in any mix-ins you’re using to personalize your fudge (including vanilla extract) and spoon into prepared baking dish.
Cover and chill in refrigerator for at least 2 hours, or until firm. Pull foil out of baking dish so you can easily cut fudge into squares (cut about 7 columns vertically, then horizontally).
This fudge is absolutely delicious

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5 Minute Chocolate MUG Cake

By Bec


This is the most simple chocolate cake in the world, made just for one person.
I make it for a quick dessert or when I need chocolate
You’ll need:
4 Table spoons of Self-Raising flour
4 Tablespoons of Sugar
2 Tablespoons of cocoa
1 Egg
3 Tablespoons of Milk
3 Tablespoons of Vegetable Oil
3 Tablespoons of Chocolate Chips (optional)
1 Coffee Mug
Here’s what you do:
1. Put all the dry ingredients into the mug and mix well
2. Crack the egg and add it to the mug. Be sure to mix it well to avoid any pockets of flour in the corner.
3. Pour in the milk and oil, mix well.
4. Add the chocolate chips if you’re using them and a splash of vanilla essence if you like.
5. Put the mug into the microwave and cook for 3 minutes on maximum power (microwaves will differ in heat)
6. Wait until the cake stops rising and sets in the mug
7. Run a knife around the side of the mug and tip the warm cake out onto a plate.
Now eat!
For an extra treat, drizzle some chocolate sauce over the cake.




1 packet Instant Yeast
300-350ml warm water
500g strong white bread flour (you can use plain flour)
15g fine salt
1 generous tbsp plain yoghurt
2 tsp vegetable oil

For the stuffing:
4 tbs finely chopped nuts, raisins
and dessicated coconut. The must be
finely chopped or the naans will burst
when rolling out.


1. Sift the flour,salt & yeast in a large bowl, make a well in the centre.
Add the yoghurt, oil and 300ml of the water.
Mix to a rough dough, adding more water if necessary –
it should be soft and slightly sticky. Turn out on to a
lightly floured surface and knead the dough for 5-10 minutes,
until smooth. Put it in a lightly oiled bowl, cover and leave
for about 1 hour, or until doubled in size

2. Knock the gas out of the dough and give another brief kneading.

3. Divide into four pieces and roll into balls.

4. Flatten the ball and place 1 tbs nut mix in the centre, pull edges
up towards the centre close and roll into a ball again.

5. Dust and roll out into a pear shape approx 5mm thick.

6. Cover and leave to rest for 5 minutes while you heat a heavy-based
pan over a medium-high heat.

7. Cook each one for 5 minutes or so until its underside has formed a
crust and is golden and patched with brown.Turn it over and continue
cooking until the other side is golden brown. Serve warm.
By Hex

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Gran’s Raisin Pie

1 recipe pastry for a 9 inch double crust pie
2 cups raisins
1/2 cup water
7 tablespoons white sugar
1 tablespoon all-purpose flour
1/2 cup milk
1 tablespoon butter
1 pinch salt


Preheat oven to 350 degrees F (175 degrees C). Divide pastry dough in half and roll out. Fit one pastry circle into a 9 inch pie pan. Cut the other pastry circle into 1 inch strips for lattice top.
Combine raisins and water in a large saucepan. Simmer over low heat until raisins are plump and tender, about 10 minutes.
In a separate saucepan, mix together sugar and flour. Whisk in milk, butter or margarine, and salt. Cook over medium heat until thick, stirring constantly. Stir raisins into milk mixture. Pour filling into pastry-lined pie pan. Cover filling with pastry strips in a lattice design. Crimp edges.
Bake in preheated oven for 40 minutes, until crust is golden brown.


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Succulent Honey Mustard Grilled Chicken

Succulent Honey Mustard Grilled Chicken

Serving: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

1/2 cup Hellmann’s® Real Mayonnaise
2 Tbsp. Hellmann’s® Deli Mustard
1 Tbsp. honey
1 tsp. apple cider vinegar
2 green onions, chopped
1-1/4 lbs. boneless, skinless chicken breasts

1. Mix mayonnaise, mustard, honey, vinegar and onions.

2. Reserve 1/3 cup mixture.

3. Grill chicken breasts brushing with remaining mixture until done.

4. Serve with reserved mixture.

By Hex

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October 2019
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