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Mash | Kreatiewe Kos Idees
Recipes, Kitchen, Home and Garden Tips.
Sny jou hoenderborsie amper deur
Le plat neer. Sit gladwrap oor en kap plat met piering of vleisbyltjie
Druk hoender in bietjie melk, dan broodkrummels wat gegeur is met speserye (as jy nie broodkrummels het nie, fyngemaakte kellogs of sommer net koekmeel)
Jy kan dit ook doen op die volgende manier – druk hoender in meel, dan eier  en dan weer in die meel.
Sit hoender vir so 15 min in die yskas terwyl jou olie warm word in jou pan
Braai tot goudbruin aan beide kante
Kook jou veggie mix op (nie pap nie, net gaar) – dreineer water af
Maak bietjie pasta bake of potato bake aan met bietjie melk
Gooi oor groente en kook tot dik
Kook uie effens gaar in bietjie water, (uie moenie pap gekook word nie)
Gooi die ergste water af. Meng al die bestandele saam en kook alles goed deur.
Verwyder van die stoof, laat afkoel en bottel OF bottel warm en maak bietjie dik met maizena
Gooi in : 2 eetl maynonaise, sout peper, 1tl bakpoeier en klontjie botter
Ek het gisteraand die :
Curried Beef & Mushrooms with Golden Mash Recipe gemaak en sien die aanpassings. Ek het nie die mash gemaak nie, maar wel pasta – Rys gaan baie lekker ook saam met die dis werk.
Ek het 2 wortels in ringetjies bygevoeg – ook so 2 tl borrie en het my kerrie gebraai met bietjie asyn en suiker asook bietjie knoffel vlokkies – By die resep kan jy enige tyd ‘n koppie veggie mix ingooi. Die wyn sal ek se is opsioneel as jy nie het nie. Die blikkie tamaties kan ook vervang word met 3 vars tamaties- geskil en in blokkies gesny.
• 250 gram Button mushrooms, halved
• 30 millilitre Curry powder
• 410 gram Can tomatoes, chopped
• 125 millilitre Red wine
• 2 Large onions, chopped
• 750 gram Stewing steak, cut into 3 cm cubes
1. Preheat oven to 180°C.
2. Brown meat in heated cooking oil.
4. Add onions, mushrooms and curry powder to the same pan and cook until onions are soft.
5. Return meat to pan and add tomatoes,carrots, red wine and water.
6. Simmer covered for about 1½ hours until meat is tender.
DIE OORSPRONKLIKE RESEP: Curried Beef & Mushrooms with Golden Mash Recipe
• 250 gram Button mushrooms, halved
• 30 millilitre Curry powder
• 410 gram Can tomatoes, chopped
• 125 millilitre Red wine
• 30 millilitre Stork margarine
• 1 sachet KNORR Garlic & Herb Potato Bake
• 2 Large onions, chopped
• 750 gram Stewing steak, cut into 3 cm cubes
1. Preheat oven to 180°C.
2. Brown meat in heated cooking oil.
4. Add onions, mushrooms and curry powder to the same pan and cook until onions are soft.
5. Return meat to pan and add tomatoes, red wine and water.
6. Simmer covered for about 1½ hours until meat is tender.
7. Peel then boil potatoes until tender.
8. Drain well and mash.
9. Add the milk, Stork margarine and contents of the sachet of KNORR Garlic & Herb Potato Bake to the mash.
10. Spoon the potato mixture into a greased, ovenproof dish, lining the base and sides and leaving a large hollow in the middle for the meat filling.
11. Fill with meat filling and flatten with a spoon.
12. Bake at 180°C for 25 min or until potato is golden around the edges.
Hier is  jou reseppie wat jy  opgesit het saam die mash,  het net rys bygemaak ipv mash  en gemengde groente bygesit o ja en twee teelepels appelkooskonfyt
1 blik pilchards in tamatiesous (grate uitgehaal en fyngemaak.
Meng bogenoemde alles deurmekaar, en skep in ‘n bak.
Maak nou mash volgens jou eie voorkeur met jou botter, bakpoeier sout en melk.
Sit mash bo-oor en strooi gerasperde kaas bo-oor
Bak by 180 C tot gaar en goudbruin. Sprinkel met vars gekapte pietersielie of spruituie en bedien met mengelslaai
Deur: Whats for dinner
Eenbak Pilchards pasta gereg.
Deur: WHATS FOR DINNER
500g macaroni, gekook en gedreineer (hou eenkant)
• 15 ml sonneblomolie
• 1 ui, gesny
• 5 ml knoffel
• 5 ml gekneusde gemmer (opsioneel)
• 1 blikkie sardyne in tamatiesous, bene verwyder
• ½ bossie spinasie, skoongemaak en gekap
• 375 ml water
• 45 ml KNORR kerrie groentesop (curray vegatable soup)
• 125 ml cheddarkaas, gerasper
1. Verhit die oond tot 180 °
2. Braai die ui, knoffel en gemmer in ‘n pan in olie tot sag
3. Voeg die ontbeende sardyne met die tamatiesous by en laat prut vir 5 minute breek die vis ‘n bietjie met ‘n lepel
4. Meng die KNORR kerrie groentesop met ‘n bietjie water om ‘n gladde pasta te maak en roer dit in die pan saam met die spinasie en water
5. Prut tot verdik
6. Meng die gaar macaroni met die sardyne mengsel dan gooi in ‘n oondbak
7. Sprinkel met gerasperde cheddar kaas en bak in ‘n voorverhitte oond by 180C vir 15 minute
This entry was posted on July 13, 2013, in Fish-seafood/vis-seekos and tagged blikkie vis, cheese, eenbak geregte, kaas, kapokaartappels, Mash, noedels, noodels, pasta, pasta bake, pastei, pie, pilchards, pilchards in tomato sauce, spinash, spinasie, vispastei. Leave a comment
500 g boerewors (oorskiet van braai werk ook goed)
1 klein blikkie soetmielies
botter, melk, sout en peper
6 medium aartappels, geskil
1 k gerasperde Cheddarkaas
Braai boerewors, ontvel en sny in dik skywe.
Kook aartappels tot gaar. Geur met ‘n klont botter en ‘n bietjie melk.
Voeg soetmielies, ¼ van die kaas en geklopte eiers by. Klop mengsel tot romerig.
Pak boereworsskyfies in ‘n oondvaste bak en skep aartappelmengsel oor.
Druk mengsel plat met vurk. Strooi gerasperde kaas oor.
Bak tot kaas gesmelt is en plek-plek bruin begin word
This entry was posted on July 13, 2013, in Beef/bees and tagged boerewors pastei, kapokaartappels, Mash, pastei, pastry, sausage, soet mielies, sweet corn, wors. Leave a comment
KFC copy cat Resepte
Hierdie afdeling het ek op my PC gekry wat ek al die afgelope 3 jr nie meer gebruik nie, so ek kan glad nie ‘n verwysing opsit van waar ek dit gekry het nie
LET WEL: Die is slegs resepte wat ek dink Copy Cat resepte is van KFC – want soos hulle se  – THE COLONEL’S SECRET RECIPES -en die  sal defenitief nie uitgedeel word nie …. of wie weet – dalk is dit die WARE JACOB – Besluit maar self…..
Van die produkte sien ek is hier en daar iets wat nie beskikbaar is in SA nie – ek kan ongelukkig nie vir julle se waarmee om dit te vervang nie, omdat ek nie die resepte ken nie.
KENTUCKY FRIED CHICKEN COATING MIX
3 c. self-rising flour
2 pkgs. Italian dressing
2 envelopes tomato cup-a-soup
1 tsp. salt Mix all ingredients together. Coat chicken with flour mixture. Lay on cookie sheet. Pour melted butter over all. Bake 1 hour at 350 degrees.
KFC Extra Crispy chicken
1 whole frying chicken, cut up
2 cups all−purpose flour
2 1/2 teaspoons salt
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Preheat the shortening in
a deep−fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl.
In another medium bowl, combine the remaining coating ingredients (flour, salt,
pepper and MSG). When the chicken has marinated, transfer each piece to paper
towels so that excess liquid can drain off. Working with one piece at a time, first
dip in egg and milk then coat the chicken with the dry flour mixture, then the egg
and milk mixture again, and then back into the flour. Be sure that each piece is
coated very generously. Stack the chicken on a plate or cookie sheet until each piece
has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry
half of the chicken at a time (4 pieces) for 12−15 minutes, or until it is golden brown.
You should be sure to stir the chicken around halfway through the cooking time so
that each piece cooks evenly. Remove the chicken to a rack or towels to drain for
about 5 minutes before eating.
KFC BBQ Baked Beans
2 15−ounce cans small white beans (with liquid)
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked bacon, crumbled
1/2 teaspoon dry mustard
Preheat oven to 350 degrees. Pour entire contents of two 15−ounce cans of beans
into a covered casserole dish. Combine the water with the cornstarch in a small bowl
until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients
into the beans and cover the dish.
Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for
5 to 10 minutes after removing them from the oven before serving. Serves 4 to 6.
KFC Pork BBQ Sauce
2 1/2 cups Water
1/4 cup Chopped onion
1 Clove garlic, minced
1 teaspoon Red pepper
2 teaspoons Chili powder
1 teaspoon hot pepper sauce
1 teaspoon Dry mustard powder
3 tablespoons Worcestershire sauce
Combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce
heat and simmer for 5 minutes. Cool overnight, warm before using. Start basting
meat with this at the beginning of the cooking process. Baste and turn until pork
registers 170 degrees on a meat thermometer (takes about 20 minutes for country ribs.)
1/4 cup club soda
3/4 cup butter milk
5 cups Bisquick Biscuit Mix
Preheat the oven to 450F. Combine all of the ingredients. Knead the dough by
hand until smooth. Flour your hands Pat the dough flat to 3/4−inch thickness on
waxed paper and punch out biscuits with a biscuit cutter.Bake on a greased baking
sheet for 12 minutes, or until golden brown, brush with melted butter when they
come out of the oven. Makes 18 Biscuits.
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Be sure cabbage and carrots are chopped up into very fine pieces (about the size
of rice). Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar,
and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots,
and onion, and mix well. Cover and refrigerate for at least 2 hours before serving.
1 tablespoon baking powder
1/2 cup butter, softened
1 cup half and half
1 egg, lightly beaten
Preheat oven to 400. Grease muffin tins for 9 muffins.
In a large bowl, stir together the flour, cornmeal, sugar, baking powder,
and salt. Add butter and mix until crumbly. In a separate bowl, mix the
half and half with the egg and fold in the liquid mixture into the flour
mixture. Spoon into tins filling to the top. Bake about 25 minutes.
1 tablespoon vegetable shortening
5 tablespoons all−purpose flour
1 can Campbell’s chicken broth (plus 1 can of water)
1/8 teaspoon MSG or Accent Flavor Enhancer
1/8 teaspoon ground black pepper
First make a roux by combining the shortening with 1 1/2 tablespoons of flour in a
medium saucepan over low heat. Heat the mixture for 20−30 minutes, stirring often,
until it is a dark chocolate color. Remove the roux from the heat, add the remaining
ingredients to the saucepan and stir. Put the saucepan back over the heat, turn it up
to medium and bring the gravy to a boiling. Reduce heat and simmer for 15 minutes,
or until thick. Makes about 3 cups.
KFC Honey Barbecued Wings
20 Chicken Wings, tips removed
1 Bottle KC Masterpiece Original BBQ Sauce
oil for deep frying
Wash the chicken wings, then remove the wing tips; cut the other two pieces in half.
Shake off the excess water. Place the eggs and milk in a bowl and mix well. Set aside.
Mix together the BBQ sauce and honey. Set aside. Put the flour into a bag, then shake
the wings in it, to lightly coat. Roll the wings in the egg wash, then toss them back into
the bag. You want a fairly heavy coating of flour so the BBQ sauce has something
to hang onto. Repeat 2−3 times.
Heat a large skillet or use your deep fryer. Heat oil until it’s very hot (around 350F).
Fry the wings until they’re golden brown. Remove and drain on paper towels.
Preheat oven to 325F.
Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the
pieces don’t touch each other. Bake for 15−20 minutes, until they no longer look shiny.
KFC Macaroni and Cheese
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni
to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.
While the macaroni is boiling, prepare the cheese sauce by combining the remaining
ingredients in a small saucepan over low heat. Stir often as the cheese melts into a
smooth consistency. When the macaroni is done, strain it and then pour it back into
the same pan, without the water.Add the cheese sauce to the pan and stir gently until
the macaroni is well−coated with the cheese. Serve immediately while hot.
1 lb Elbows Macaroni
1/4 cup Carrots, chopped fine
1 tbsp Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
Cook macaroni noodles to package directions. Drain and allow to cool.
In a large bowl combine all of above. Refrigerate for 2 hours.
2 1/2 cups Idaho Potato Flakes
2 1/2 cups Hot Water
Heat water add butter and margarine till melted. Add the salt and cook for 2 minutes.
Add the flakes and mix till it looks like regular potatoes. Add milk to proper consistency.
Serve with gravy. Serves 6
6 cups Crisco Shortening
1 eggs well beaten
2 teaspoons ground pepper
1/8 teaspoon Garlic Powder
2 Frying Chickens cut into 6 pieces
Place shortening into the pressure cooker and heat over medium heat to the shortening
reaches 400F. In a small bowl, combine the egg and milk. In a separate bowl, combine
the remaining six dry ingredients. Dip each piece of chicken into the milk until fully
moistened. Roll the moistened chicken in the flour mixture until well coated. In groups
of four or five, drop the covered chicken pieces into the shortening and lock the lid.
When pressure builds up cook for 10 minutes.
RELEASE TO MANUFACTURER’S INSTRUCTIONS!!
3 large potatos peeled and cut
2/3 cup frozen peas
1 large can chicken drained
4 carrots cut small
2 cans of cream of chicken soup
Cook onions, potatoes, and carrots till totaly cooked in boiling water. Drain the
vegetables. Add the chicken then the chicken soup mix well the mixture should
be thick but not too thick. For the crust make the biscuit recipe in this book and
roll thin. Center the crust on top of the pie and brush the top with butter.
Bake at 350F for 20 to 25 minutes until the top is nice and brown.
2 pounds russet potatoes
4 teaspoons sweet pickle relish
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
Lightly peel the potatoes (you don’t have to get all of the skin off) then chop them
into bite−size pieces and boil in 6 cups of boiling, salted water for 7−10 minutes.
The potato chucks should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water. In a medium bowl, combine remaining
ingredients and whisk until smooth. Poured drained potatoes into a large bowl.
Pour the dressing over the potatoes and mix until well−combined. Cover and chill
for at least 4 hours. Overnight is best
5 Baking potatoes cut into Wedges
Preheat shortening in to 375F. Cut the potatoes into 16 to 18 equal side wedges.
Mix the egg and milk till well blended in a big bowl. Mix the dry ingredients into
a large bowl. Put some potatoes in the milk and egg then into the flour mixture
until well coated. Fry in fryer for 5 minutes.
KFC Rotisserie Style Chicken
1 tablespoon Lime juice
4 Chicken breast halves with skin
Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chicken
breast halves, skin−side−up in a square baking dish or pan, sprayed with Pam. Bake
uncovered at 400F about 35 to 40 minutes, basting chicken without turning them,
3 or 4 times during baking or until nicely browned. Immediately upon removing
from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.
1/4 teaspoon baking powder
Nix butter,sugar,vanilla and eggs. Then add flour,cocoa ,baking powder and salt. Bake at 175degrees for 20-25min
This entry was posted on June 17, 2013, in Chicken/hoender, Recipes/resepte and tagged brownies, gravy, hoender, kentucky fried chicken, kentucky mix, kfc, Mash. 1 Comment
Hierdie resep werk baie lekker as jy kapokaartappels van die vorige aand oor het. Die resep noem ook dat jou aartappels ‘n stywe dik mengsel moet wees anders werk dit nie lekker nie, so wees versigtig om nie te veel melk en botter by jou aartappels te voeg nie.
Maak gewone mash (kapokaartappels) met bietjie botter en melk.
Gooi in, gebraaide stukkies spek en spuit uie.
Gooi in 1 eier, meng goed en laat koud word
Sny blokkies kaas, verkieslik cheddar of mozarella
Maak bolletjies, druk kaas in die middel in, en rol terug in bol vorm.
Diepbraai in olie tot bruin en bros.
Strooi dadelik sout oor en bedien.
This entry was posted on June 9, 2013, in Kids/kinders, Platters/ vingerhappies, Recipes/resepte, Savoury, Vegetables/groente and tagged aartappel balletjies, Aartappels, bacon, cheese, kaas, kapokaartappels, kinders, left over mash, Mash, potato balls, potatoes, savoury, sek, vingerhappies. Leave a comment
• 2 koppies koue kapokaartappels
• 1 koppie gerasperde kaas (soos cheddar)
• 1/2 koppie meel
• 6 repies spek
• 1 medium ui, gekap
• 2 eetlepels vars basiliekruid, gekap (1 eetl gedroog of na smaak)
• 2 eetlepels vars pietersielie, gekap (of1 eetl gedroog of na smaak)
• 2 knoffelhuisies, gekap
• 1 teelepel sout
• 1/2 teelepel peper
• 4 eetlepels botter of margarien
1. Braai die spek tot bros. Plaas op ‘n papier handdoek om te dreineer, dan verkrummel in klein stukkies. Plaas die stukkies spek in ‘n groot bak.
2. Gooi olie af in die pan behalwe 2 eetlepels van spek vet. Oor medium hitte, roer-braai die knoffel en ui tot sag en deurskynend. Voeg dit by die stukkies spek in die groot bak.
3. Voeg al die bestandele by behalwe vir die botter of margarien. Meng goed met ‘n lepel of jou hande (dit sal wees taai).
4. Smelt 1 eetlepel botter of margarien oor medium hitte.
5. Skep sowat 1 opgehoopte eetlepel van die aartappel mengsel en vorm dit in ‘n bal. Plaas dit in die warm pan. Druk dit effens plat totdat dit ongeveer 1/2 tot 3/4 van ‘n duim dik is . Braai vir sowat 3 minute aan elke kant, totdat liggies goudbruin.
6. Hou warm tot gereed om te dien. Vir die beste resultate, dien onmiddellik, terwyl hy nog bros.
This entry was posted on May 2, 2013, in Kids/kinders, Recipes/resepte, Vegetables/groente and tagged aartappel, bacon, cakes, cheese, kaas, kapokaartappels spek, kids, Koekies, Mash, pancakes, pannekoek, peppers, potato. Leave a comment
The Paint Factory was established in 2007 and its existence is mainly thanks to government’s investment in housing projects in the Eastern Cape. From modest beginnings, where the factory only manufactured selected products with very limited flexibility, it has expanded into a highly effective production unit. Supplying developments, government or private owners is now only a small segment of our business. The Paint Factory has successfully cemented itself amongst the leading suppliers of paint in the Eastern Cape.
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Cash Back With Every Purchase
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