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Sleuth cookbook
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Oct-1-2006 18:58

Hi Everyone,
I have been thinking about this for awhile and would like your input.How about a sleuth cookbook?We submit our favorite recipes and somehow compile them in a cookbook.Maybe in ebook format.Any thoughts?


Arielle Zeo
Arielle Zeo

Sep-19-2015 21:52

1 ham steak (6 oz.), chopped
1 bag shredded cheese
1 cup frozen broccoli cuts, thawed, drained
1 cup frozen cauliflower florets, thawed, drained
1 can cream of broccoli soup
1/2 bag of frozen hash browns, thawed
1/2 cup (1/2 of 8-oz. tub) Cream Cheese
1 package Pie crust
1 package Pizza crust
1 egg
1 Tbsp. water

Heat oven to 400ºF.
Use divide pizza crust into 6 pieces and use to line 6 (8-oz.) ramekins. Set aside.
Combine first 6 ingredients. Microwave cream cheese spread in microwaveable bowl on HIGH 1 min. or until completely melted, stirring every 15 sec. Add to ham mixture; mix well. Spoon into 6 ramekins.
Unroll pie crust on lightly floured surface; roll to 12-inch circle. Cut into 6 rounds with 5-inch cookie cutter.
Beat egg and water with fork until blended; brush onto top edges of ramekins. Top with pastry rounds; press gently onto top edges of ramekins to seal. Brush lightly with egg wash. Discard any remaining egg wash. Place ramekins on baking sheet. Cut slits in crusts to vent.
Bake 45-50 min. or until golden brown.

Arielle Zeo
Arielle Zeo

Sep-19-2015 21:53

^ Ham Pot Pie ^

Very yummy, especially in fall and winter.


Sep-25-2015 09:18

Sleuth's ''Sleeping with the fishes'' stew / soup (for four persons)

2 garlic cloves
4 tablesp. olive oil
1 leek
4 large carrots
1 courgette /zucchini
1 bay leaf (or 2; depends if you like the taste of it)
1 fish stock cube / fresh fish stock (not sure about quantity - it's listed here as a fish stock cube)
500 grams of (fresh) fish (salmon, tuna, shrimp, w/e you prefer)
250 ml single cream
Some bread (to dip at the end)
1 teaspoon of saffron
1 small bush of Parsley (to add at the end)

*** Beforehand *** - Chop the garlic very fine into pieces and cut the leek, carrots and courgette / zucchini into slices (thin). Cut the fish into several pieces (if necessary), so that you get a rich amount of different fish. Cut the parsley, as it's needed for dressing at the end.

*** Cooking Section ***

Make sure you have a large pan to fry and cook everything in. This is one big stew / soup!

Heat the olive oil and fry the garlic in it.

Once the garlic has been fried, add the slices of carrot, leek and zucchini and cook it for a minute.

When that is done, add the wine, bay leaf and the fish stock (broth / cube). Let it simmer for 10 minutes.

Then, add the fish and the single cream. Then, add the saffron. Let it boil for about +/- 5 minutes (until the fish is done).

After that, your soup / stew is done. Taste it and if needed, add pepper / salt.

Serve the stew / soup in a bowl, with some parsley and some bread next to it to dip - make sure that you don't scoop too much into a bowl, because you'll be wanting more afterwards!

Enjoy "sleeping with the fishes" - this is a meal to die for :)


Sep-25-2015 09:21

*** Sidenote *** - we had about 500 grams (total!) of three varieties of fish - we had salmon, tuna and shrimp, which combined were that amount. It's best if you have a variety, so you can enjoy this soup better :)

Also, without the fish, this will make for an excellent vegetarian soup (if vegetarians are allowed to have Single Cream :) )

shell marple
shell marple
Con Artist

Sep-26-2015 18:39

Oooh that sounds yummy. Usually 1 cube equals 1 cup of broth, but I wonder if substituting broth for the cube might make it not as rich and creamy.

Sultry De Mon
Sultry De Mon
Con Artist

Sep-26-2015 19:23

Chicken Chimichangas
1 1/2 to 2 pounds boneless skinless chicken breast or thighs ( or left over chicken removed from the bone)

Ranchero Sauce
1 TBLS of vegetable oil
1 medium onion chopped
2 garlic cloves, minced

Warm oil in skillet (large) over medium heat. Add the onion and garlic and cook until softened.

3/4 cup chopped roasted mild green chile ( I buy the canned mild green chiles in the mexican section of the grocery store) or roasted poblano peppers, skin removed and chopped up.
28 oz can of crushed tomatoes
1 TBLS of vinegar, preferably white
1/2 teas ground cumin
1 to 2 teas sugar
1/2 teas salt

Mix in the above ingrediants to the onions and garlic simmer, covered, over low heat for about 15 minutes. If mixture gets dry add some water.
At this point add your uncooked breast and cover and cook through about 15- 20 minutes more. When chicken is cooked remove from sauce, and let cool . Add
1/3 cup fresh cilantro or equivilant dry
1 TBLS lime juice
to sauce. Remove sauce from heat

When chicken is cool enough to handle shredd it up, and add to sauce.
Wash skillet to use for the frying of chimi's

You need 8 (10-12 inch flour tortillas) burrito size
warm them so they are easy to fold up
This next part is subjective
I use almost 4 cups of mexican or chedder cheese in the eight chimi's ( more than 1/4 cup, but less than 1/2 cup each.)
spread cheese in center of chimi than add one eighth of chicken ranchero filling in each chimi. fold bottom up over filling, fold ends into center, then finish rolling chimi up.
After all 8 are rolled up
heat skillet over medium heat add some oil to the pan, when oil is hot start frying 2 or 3 chimis at a time seam side down, when lightly browned turn over and brown top. I usually will do this part then put them in a warm oven while I prepare the beans and rice.

Safety Officer

Sep-27-2015 18:09

^ got heartburn reading recipe! :)


Dec-4-2015 10:08

Sylvia the Butcher's Spare Ribs (for 2 / 4 people)

2 KG's of Spare Ribs (baby back, pork, beef - w/e you prefer)
1 Liter of Beef Stock (can also be made with a broth cube)
660 ML of Coca Cola (I'll explain later - it might seem strange, but trust me :) )
1 Lemon (for juice / zest)
2 Red Peppers (can add more if you want it spicier)
3 cloves of Garlic
3 tablespoons of Chili powder
2 eating spoons of White Wine Vinegar
2 teaspoons of Cinnamon Powder
1 eating spoon of rum (whichever you prefer)


Make sure you have a large pan in which everything can fit.

To start off, put the beef stock, Coca Cola, chopped red pepper, chopped garlic, the zest (and juice of half a lemon), chili powder, white wine vinegar, cinnamon and rum into your pan and place the ribs into them.

*** You might wonder, why the hell do you use Coca Cola? Well, it's to loosen the fibers into the meat and making it more tender / soft. Trust me, I have tried this with pork ribs and it works! ***

After two hours of boiling (on a low / medium fire), take the ribs out and place them on a plate and cover them for a bit.

Then, reduce the remainder in the pan to a somewhat marinade. This might take 30 mins to an hour. (NOTE: It's wise to filter the marinade, so that the red peppers / lemon zest are taken out - gotta use a diff. pan for it, but it's better than having a red pepper piece on your ribs)

After that's done, preheat the oven for 200 Celcius and place the ribs into the marinade. Once they're covered, take them out and place them on a baking tray / dish.

Once the oven has reached the 200 Celcius, place the ribs into your baking tray / dish and let them bake for about 30 mins.

From time to time, cover the ribs with some more marinade (I suggest every 5 - 10 minutes), until they're golden brown / heated enough.

And that's it - you can enjoy your ribs, after a hard 2 and a half hour.

Goes well with some coleslaw or potato mash / salad, or fries!


Dec-4-2015 10:09

PS - it's finger licking good :)


Dec-26-2015 10:26

Sylvia the Butcher's Stirloin with Red Wine sauce - (for 2 people)

1 eating spoon of olive oil
1 eating spoon of butter (garlic butter is also recommended!)
1 piece of sirloin / tenderloin (500 grams)

*For the sauce*

1 onion, finely chopped
1 garlic, finely chopped
1 eating spoon of flower
1 eating spoon of butter
300 ml of red wine (preferably a "rich" tasting wine - not a fruity)
200 ml of beef stock

*** The Recipe***

It's best to prepare the sauce first - In a pan, heat up the butter and fry the garlic / onions for a bit (don't fry them too long, just until they get a bit of color / are glazed). Then, add the flower and bake that for a bit. Finally, add the red wine and the beef stock and cook the sauce down until it's been thickened a bit.

For the sirloin / tenderloin: Preheat the oven at 180 celcius (or 350 / 360 fahrenheit) Put the butter and olive oil in a pan and once molten and heated, put the sirloin / tenderloin in the pan - don't bake it, just make sure the outside is golden brown. Then, put the sirloin / tenderloin in a baking tray and into the oven for about 15 minutes. Make sure to regularly check on the meat and check if it's cooked well enough. The thicker the stirloin / tenderloin, the longer it'll need to cook properly. You'll want to achieve a medium / rare stirloin / tenderloin.

After 15 minutes of cooking into the oven, take the meat out of the oven and let it rest for approximately half of the time it had (in this case, 7.30 minutes / 8 minutes).

If needed, heat the sauce up again and put it in a gravy bowl.

It's best served with some fried potato slices / wedges and some vegetables.

Enjoy your (Christmas) dinner!

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