Bump.

ha this looks nice but damn no offense but America are such fat eaters , my sis is in Alexandria atm and she tells me its terrible their always burgers and fat food .... im scared shes gonna return obese

Please do not bump this thread randomly, if you are interested bookmark it and reply with a new recipe or feedback on someone else's, otherwise I would not like random posts other than that, especially not in response to Epiphany's spam/troll post, thanks.

Icelandic Meat Soup or Kjötsúpa.

Ingredients:

2 Tbsp. olive oil
1 tsp. finely chopped garlic
3 pounds lamb, on the bone (thick chops or shoulder … whatever is cheapest!)
1 medium onion, sliced
1/3 cup brown rice (traditionalists use rolled oats as an alternative)
6 cups water
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 cabbage, roughly chopped
3 carrots, diced into 1/2" pieces
1/2 rutabaga, uniformly diced
1 cup cauliflower florets (optional)
4 potatoes, scrubbed well and diced into uniform 1/2" pieces (see alternative note below)
Preparation:

In a large pot or dutch oven, briefly sauté the garlic in the olive oil for 1-2 minutes over medium heat (do not brown). Add the lamb pieces and brown on all sides. Add the sliced onion to the pot and sauté very lightly (about 1 minute), then pour in the brown rice and water. Raise heat to high, bringing the soup to a low boil; allow to boil for 5 minutes, skimming away the froth as it rises.

Reduce heat to medium, stir in dried thyme and oregano, cover pot, and cook for 40 minutes.

Add cabbage, carrots, rutabaga, cauliflower (if using), and diced potatoes. Cook, covered, for an additional 20 minutes, or until vegetables are fork-tender.

Remove meat and bones from pot, chop meat coarsely, then return. Warm for an additional 5 minutes. (Alternatively, some Icelanders will remove the lamb and potatoes from the pot and serve these on a plate, separately from the soup. If presenting the meal this way, chop the potatoes into larger, 1" chunks).

Yield: 6-8 servings of kjötsúpa.

I like food

Ground beef + veggies

Shrimp Cocktail Ceviche
Ingredients:
1 quart salted water
1/2 c + 2 Tsp lime juice
1 lb of shrimp (I usually go with the large, deveined - like 31-40 in the bag - and cut them in half after boiling)

1/2 med white onion, chopped into small pieces, rinsed
1/3 c chopped fresh cilantro
1/2 c ketchup
2 Tsp mexican hot sauce (I use Valentina)
2 Tsp extra virgin olive oil
1 small-medium cucumber, diced
2 avocados, peeled, pitted, cubed (cut about same size as cucumber)

Directions:
Boiling the shrimp
Bring the water to a boil
Add 2 Tsp of the lime juice
Add the shrimp
Return to a boil then immediately remove from heat
Pour off all liquid
Put lid on the pot and let the shrimp steam for 10 minutes
Cool shrimp
Toss shrimp with remaining 1/2 c of lime juice and refrigerate for 1 hour

Once shrimp has been refrigerated and marinated with the lime juice, combine all other ingredients and salt to taste.
Add or subtract hot sauce depending on taste and how hot you want it to be.

Garnish with lime wedges for more lime flavor if desired
Serve on tostadas.

Home made ham, cheese, egg sandwich with optional bacon

Ingredients:
4 Eggs
4 Slices of bread
Desired amount of ham or turkey
Cheese of your choiice

Optional:
Avacado
Bacon
Mayonnaise
Mustard
Tapatio

Directions:
Cook eggs on medium with light oil
Toast bread until crunchy
Put cheese on top of eggs once they start to form
Apply mayo and mustard to bread
Put eggs and ham on bread.
Slice avacados and place in sandwich
Use microwaved bacon for convenience
Use tapatio as you bite

I this thread!

My Contribution...

This is going to be dinner tonight.

Fried Bologna Casserole

* 8 slices bologna
* 3 tablespoons butter
* 1 onion, chopped
* 4 cups warm mashed potatoes
* 1 1/2 cups shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.

2. Heat a skillet over medium-high heat. Fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. Drain on a paper towel-lined plate. Wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the onions into the warm mashed potatoes.

3. Spread half of the mashed potatoes into the prepared baking dish. Layer with half of the fried bologna, and sprinkle with half of the cheese. Repeat with the remaining ingredients.

4. Bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.

Orange salad

Ingredients:

• 4 orange
• 1 fennel
• 1 onion
• 3 tablespoons olive oil
• salt and pepper

Preparation:

Take the 3 oranges,remove the peel and then cut into small pieces.
If the orange lose the juice ( when are you peeling or cutting it) you should keep it : it will be used for the salad dressing
Wash the fennel, then cut the fennel very thinly.
Cut the onion, very thinly.
You must put all the ingredients togheter in a bowl...
In another bowl, put the juice ( If juice is not enough, take the 4th orange and squeeze ).
Add olive oil, salt and pepper.
Dress the salat.
You should serve it cold ( few minutes in the fridge).

Bonne appetit.