Corn Dog Bites

Ingredients:

1 cup flour...
1/4 cup cornmeal
1/4 cup sugar
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
8 viennas or sausages – cut into bite size pieces
Vegetable Oil

 

Directions:

Pour the vegetable oil into a saucepan – you need about 3cm of oil – heat oil - not too hot/
In a medium size bowl mix – 2/3 cup of flour, salt, cornmeal, sugar, baking powder, garlic powder, onion powder — mix. Slowly stir in milk
Place the rest of the flour ( 1/3 cup ) on a plate
Take each piece of hot dog and roll it in the flour ( this will help the cornmeal onto the dogs )
Place floured dog into the batter — make sure that there is no hotdog showing
Drop into the oil — it took about 3 minutes for each to fully cook
Once your corn dog bite is golden brown take it out of the oil and place on a paper towel
Serve with some ketchup
You could bake these bites ( I personally never have) but if you choose to place the battered bites onto a lined cookie sheet and place them in the oven at 180'C. Make sure to flip them after a few minutes

Cheesy Smoked Sausage and Potatoes Casserole

Ingredients

3 cups potatoes, peeled, boiled and cubed
500gr skinless smoked sausage (Russians)
4 Tbsp butter
4 Tbsp flour
2 cups milk
½ tsp salt
¼ tsp pepper
1/8 tsp paprika
250gr velveeta cheese cubed (die kan vervang word met Berg prossesed cheese)
½ cup shreded cheddar cheese

Directions

1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2" pieces. Cook in a frying pan for about 15 minutes, turning frequently to slightly brown.
2. Preheat oven to 180 C
3. Place potatoes in a casserole. Add cooked meat and give it a gentle toss.
4. Mix all remaining ingredients (except for shredded cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (stir constantly.)
Pour cheese sauce over potatoes and meat.
5. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake for 35-45 minutes (watch, until golden brown on top).

Turkish Delight

Turkse lekkers
Sowat 16 lekkers van 2 x 2 cm elk

 

 

Bestandele

• 12 gelatienvelle
• sowat 400 ml water
• 400 g (500 ml) suiker...
• 35 g (75 ml) mielieblom
• 1 ml sitroensuur (citric acid)
• 200 ml water
• 10 ml rooswater
• pienk voedselkleursel
• 50 g (105 ml) mielieblom
• 50 g (95 ml) versiersuiker
 

Instruksies

Week gelatienvelle vir sowat 5 minute in 400 ml water. Smeer pannetjie van 12 x 12 cm en sowat 5 cm diep met olie. Haal gelatienvelle uit water en druk water uit. Meng suiker, mielieblom, sitroensuur en 200 ml water in ’n kastrol. Verhit oor lae hitte totdat suiker opgelos is. Kook vir 7 minute en voeg rooswater en geweekte gelatien by. Meng tot gelatien gesmelt het. Kleur met ’n klein bietjie kleursel en gooi in gesmeerde pannetjie. Laat ’n bietjie afkoel voordat jy dit in die yskas sit tot gestol (so 4 uur). Dompel onderkant van pannetjie in ’n bak met warm water vir letterlik net ’n paar sekondes sodat lekkergoed loskom. Sif mielieblom en versiersuiker saam. Sny lekkergoed in blokkies of vorms van jou keuse. Rol lekkers in gesifte mielieblom en versiersuiker.

Wenk
As jy nie gelatienvelle in die hande kan kry nie, gebruik 30 ml korrelgelatien en los dit op in 50 ml water. Smelt die gelatien dan weer oor warm water en volg die resep

Mozzarella Stuffed Meatballs

Ingredients:
1 lb (500g) ground beef
1 lb (500g) ground pork or mild Italian sausage
1 cup breadcrumbs...
1 TBSP Italian seasoning (or your choice)
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb (250g) mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:
In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.
Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
Serve over spaghetti or on top of a hoagi!!

 


Marinara Sauce Ingredients 2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
1 (28-ounce) (875g) can crushed tomatoes
1 teaspoon oregano, dried
1 teaspoons basil, dried
1 whole bay leaves
1/2 teaspoon sugar
Salt and pepper, to taste

Directions
Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.

Multicolor Cakes

Mushroom and Onion Stuffed Roast Chicken

Ingredients

• 30 millilitre Olive oil
• ½ onion, finely diced
• 2 Cloves crushed garlic...
• 1 punnet sliced Button Mushrooms
• 30 millilitre lemon juice
• 30 millilitre Fresh parsley, chopped
• 15 millilitre Cream cheese
• 1.4 kilogram Whole chicken
• 1 KNORR BBQ flavour Cook-in-Bag
• 12 baby potatoes

 

Instructions

1. Heat the olive oil in a pan and sauté the onion and garlic on a low heat until soft
2. Add the mushrooms and cook until soft then remove from the heat and stir in the lemon juice, chopped parsley and cream cheese
3. Next, run your fingers between the skin and flesh of the chicken, starting with the breasts and ending up with the legs. Be gentle as you separate the skin from the flesh – you need to avoid ripping the skin
4. Spread the stuffing generously all over the flesh of the bird, securing it with the skin so that none runs out. It does help to tie the legs together
5. Place chicken into the KNORR BBQ Flavour Cook-in-Bag with the baby potatoes
6. Sprinkle the seasoning mix inside the bag, hold the bag closed and roll gently
7. Place the roasting bag on a baking tray and knot the bag loosely to seal then pierce the top of the bag 3 times with a knife and roast for 1 hour or until cooked
8. For a crispier skin, open the bag 15 minutes before the end of cooking
9. Serve with roasted vegetables and gravy

Curried Pancake Stack

Ingredients

15 ml Oil
1 Onion chopped
5 ml Robertsons Garlic Flakes soaked in boiling water and then drained
15 ml Curry powder
30 ml Robertsons Spice For Mince
500 g Mince
2 Robertsons Bay Leaves
250 ml Water
50 ml Tomato Paste
250 ml Grated Cheddar Cheese
8 - 10 Pancakes

Instructions

Fry onion and Garlic Flakes for 2 - 3 minutes.
Add curry powder and Spice for Mince and fry for a further 2 - 3 minutes.
Add mince and fry until it changes colour.
Then add all remaining ingredients except the cheese and simmer for 30 minutes.
Layer pancakes with curried mince and cheese in alternate layers.
Sprinkle cheese on top of stack.
Place your stack under the grill till golden brown.


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Pancakes (serves 5 - 6)

Making your own pancakes from scratch is much easier than you might think! Use this easy recipe and bake pancakes slowly with a bit of butter on medium/low heat. Serve with either a savoury or a sweet filling – depending on your tastebuds.
Ingredients:

2 cups flour
2 eggs
2 tsp baking powder
2 ½ cups milk
½ cup oil or melted butter
½ tsp salt
1 tsp vinegar


 Method:

Sift dry ingredients together.
Add the liquids gradually.
Mix well.
Bake and enjoy.