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Anyone can post a recipe but only full members are eligible for the $1,000 prize. Only full members can vote for a recipe but remember only 1 vote per recipe. You can of course vote for more than 1 recipe. Rate this recipe 1 is low 5 is high Winner is found every time we make the 10,000 ticket draw. Competition Update

Cuban Chinese Roast Loin of Pork

Ingredients:
4 to 5 pound boneless pork loin, trimmed 1 bottle beer Salt and freshly ground black pepper 1/4 cup orange juice 1/4 cup honey 3 tablespoons soy sauce 3 tablespoons sherry 2 tablespoons hoisin sauce 1/4 cup cooked back beans, mashed with a fork 2 tablespoons FiveSpice powder 4 cloves garlic, finely chopped 4 mandarin oranges or tangerines, peel and pith removed and cut into supremes 1/2 small bunch watercress, coarse stems removed

Method:
Preheat the oven to 425 degrees. Place the pork loin on a rack over a roasting pan and fill the bottom with about 1-inch of beer. Season the pork generously with salt and pepper.
In a mixing bowl, combine the orange juice, honey, soy sauce, sherry, hoisin sauce, mashed black beans, fivespice powder, and garlic. Mix together well and coat the pork loin with this paste, rubbing it in well and using up all the mixture. Roast the pork for 15 minutes, then reduce the heat to 325 degrees and cook for 45 to 60 minutes more, basting every 15 to 20 minutes with the orangehoney mixture. When the pork is thoroughly cooked (it should register 165 degrees on a meat thermometer, and the juices run clear rather than pink), remove from the oven and rest for 5 minutes. Transfer to a warmed serving platter and surround with orange segments and watercress sprigs. Serve immediately, slicing the loin at the table.

Submitted By: johnb42
Submitted On: 09th Oct 2007
Voting: - 10 Vote(s)

sausages, caramelised onion & balsamic vegetables.

Ingredients:
Serves 4; prep:10mins;cook:15 mins; Sausages Pork Or Beef, olive oil, spring onions,small tomatoes, garlic, sweet potatoes,brown sugar, and some lemon juice, and of course a good BAR-B-Q.

Method:
Heat bar-b-q and place sausages on plate turning occasionally untill cooked, Add some oil to a pan , place on bar-b-q, cook spring onions and garlic untill browned, add brown sugar and lemon juice, cooking till caramelised and sticky. Lightly coat the tomatoes and the sliced sweet potatoe in oil and place on bar-b-q, cook until tender.place some washed Rocket or lettace leaves on plates, top with tomatoes and sweet potatoes, Mix togeather balsamic oil, salt and pepper, and drizzle over salad, Top with cooked sausages and caramlised onions. Serve with Crusty Bread. Enjoy.

Submitted By: valtay65
Submitted On: 25th Aug 2007
Voting: - 5 Vote(s)

Cherry Marshmellow Fudge

Ingredients:
1Tbls water 90 grams Butter - chopped 250grams Pink and White Marshmellows 200 grams Dark Chocolate 1/4 cup Glazed Red Cherries

Method:
Put water, butter, and marshmellows in a saucepan over very low heat, stir until marshmellows are melted,
chop chocolate and stir into pan remove from heat, keep stiring until chocolate has melted, stir in chopped cherries,
pour into a 16cm square tin lined with baking paper and refridgerate till set.
cut into small squares and enjoy

Submitted By: rainey
Submitted On: 19th Dec 2006
Voting: - 5 Vote(s)

Beef with Cucumber Raita

Ingredients:
1 8-ounce carton plain fat-free or low-fat yogurt 1/4 cup coarsely shredded unpeeled cucumber 1 tablespoon finely chopped red or sweet onion 1 tablespoon snipped fresh mint 1/4 teaspoon sugar Salt and black pepper 1 pound boneless beef sirloin steak, cut 1 inch thick 1/2 teaspoon lemon-pepper seasoning Fresh mint leaves (optional)

Method:
1. Preheat broiler. For raita, in a small bowl combine yogurt, cucumber, onion, snipped mint, and sugar. Season to taste with salt and pepper; set aside

2. Trim fat from meat. Sprinkle meat with lemon-pepper seasoning. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat, turning meat over after half of the broiling time. Allow 15 to 17 minutes for medium-rare (145 degree F) and 20 to 22 minutes for medium (160 degree F).

3. Cut steak across the grain into thin slices. If desired, garnish steak slices with mint leaves. Serve with raita. Makes 4 servings. Yum Yum!

Submitted By: samantha
Submitted On: 21st Aug 2006
Voting: - 9 Vote(s)

Chicken and Broccoli on Rice

Ingredients:
6 large boneless chicken breast 2 10oz cans cream of chicken soup 1 cup mayonnaise 1 16 oz. bag frozen broccoli or fresh broccoli (cut into small pieces) 1 cup milk 1 tablespoon curry powder

Method:
First, cut chicken breast into bite sized chuncks cook until tender and no pink inside. Then, mix cream of chicken soup, mayonnaise, milk, curry powder in a large saucepan and heat until liquid bubbles, turn down and simmer. Add broccoli and cooked chicken and simmer stirring occassionally (do not allow it to burn) until broccoli is cooked to your liking. Remove from heat and cover or put in a serving dish and put in a warm oven until the rice is cooked in a seperate saucepan.

Cook 2 cups of long grain rice and 4 cups of water with tight lid on (or your choice) about 20 mins. until all the water is absorbed.

Serve chicken and broccoli on a bed of rice.

Serves 4.

For vegetarians use mushroom soup and leave out the chicken. Cook a vegetarian chicken cutlet or chicken flavoured soyer, put on rice and cover with sauce. Chicken flavoured soyer can be added to the sauce if everyone is a vegetarian.

Serve with freshly baked bread.

Submitted By: sakura
Submitted On: 11th Apr 2006
Voting: - 18 Vote(s)

COLADA CHICKEN

Ingredients:
CHICKEN BREASTS. MUSHROOMS. WHITE WINE TO TASTE. JUICE ONE LEMON. TO TASTE. GRATED CREAM OF COCONUT. corn flour to thicken if required..

Method:
PAN FRY CHICKEN BREASTS. , THEN ADD MUSHROOMS.

POUR OVER WHITE WINE, ADD JUICE OF LEMON.

GRATE COCONUT OVER ALL, and allow to cook until chicken is thoroughly cooked thro.

if required thicken sauce with cornflour.

serve with vegetables and celeric mash potatoes .

THERE ARE NO REAL MEASURES FOR QUANTITY FOR THIS RECIPES, IT DEPENDS HOW MUCH YOU LIKE YOUR WINE AND COCONUT!!!

Submitted By: MOELI
Submitted On: 25th Mar 2006
Voting: - 15 Vote(s)

lemon meringue cheesecake

Ingredients:
base 11/4 cups sweet biscuit crumbs 1/2 cup melted butter filling 2-250g cream cheese (philly brand) at room temp. 1/2 cup lemon juice 1-400g condensed milk meringue 4 egg whites 1/2 cup caster sugar

Method:
combine biscuit crumbs and melted butter, press into base of 24cm spring form cake tin chill in fridge
beat cream cheese until smooth, add lemon juice, condensed milk, beat well. pour into prepared tin and chill,
beat egg whites until soft peaks form, gradually add caster sugar beating well between each addition.
spoon stiff mixture onto cheesecake, bake in oven at 200c for 5 - 7 mins or until golden.
enjoy

Submitted By: rainey
Submitted On: 11th Feb 2006
Voting: - 10 Vote(s)

bean rice

Ingredients: Tin black eyed peas. tin corn,diced red onion,diced tomato,cooked rice,of your choice.collard greens, diced green and red peppers..dressed in french vinaigrette,cooked ham and some nice bread of your choice, Method: serve the rice salad with sliced cooked ham and bread, Submitted By: rosebud Submitted On: 12th Dec 2005 Voting: - 10 Vote(s)

POT ROASTED PORK in WHITE WINE

Ingredients:
1.5kg pork loin, off the bone and skin removed salt & freshly ground black pepper 1 tbsp fennel seeds 2 - 3 large knobs of butter olive oil 8 cloves garlic, skins left on 1 handful fresh rosemary, leaves picked 4 bay leaves 1 fennel bulb, sliced 375ml Chardonnay

Method:
1. Tie up the pork loin with a few pieces of string to keep the meat in a shape while cooking
2. Season generously with salt and pepper, then roll in the fennel seeds until covered
3. Fry the meat for couple of minutes in a roasting tray with � the butter and a little olive oil, until golden
4. Add the garlic, herbs, fennel and wine
5. Cover with foil and cook until tender, about 1 hour 15 minutes
6. Remove from the oven, and allow the meat to rest for 10 minutes
7. Finish off the sauce in the pan by adding the rest of the butter and scraping any goodness off the bottom of the pan, no heat is required
8. Pour the sauce over the carved meat and serve

copied by Richard from www.FunkyMunky.co.za

Submitted By: richardao
Submitted On: 18th Oct 2005
Voting: - 12 Vote(s)

ROASTED ROLLED SIRLOIN with SHERRY BASTING

Ingredients:
1 rolled sirloin, approx. 1.5kg 5ml salt freshly ground black pepper to taste BASTING MIXTURE 7ml paprika 1ml ground coriander 50ml dry sherry 50ml apple juice 3 cloves garlic, crushed 5ml salt freshly ground black pepper to taste

Method:
1. Rub the salt and pepper onto the fat side of the meat
2. Place on a rack in the roasting pan
3. Roast at 160�C for 15-20 minutes per 500g plus 15 minutes extra for rare, or 20-25 minutes per 500g plus 20 minutes extra for medium
4. Mix basting ingredients together and baste the meat regularly during the last 30 minutes of cooking
5. Allow the meat to rest in a warming drawer for 10 minutes before removing the string and carving

copied by Richard from www.FunkyMunky.co.za

Submitted By: richardao
Submitted On: 18th Oct 2005
Voting: - 6 Vote(s)

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