Mince

[*crikey*mate*]

what do you do with it?

(Whole Rumps are $4.99 kg this week - so I'm going to stock up and will mince a few too.

[freddie*rooster]

I use a maggi powdered Bechamel sauce, I make it up with skim milk. My lasagna recipe is my own concoction of, onion, garlic, mixed herbs, canned diced tomato, tommy paste, spinach, mushrooms red wine, I do 3 layers, I use 3 cheeses ricotta, cheddar and parmesan. It's also much nicer after is been frozen, so the boss tells me.

[jenni200011]

i love to use mince to make quite a few things..one dish i make is a favourite of ours... scoop out the inside of  either a few  marrows and or  eggplants and fill with a  cooked bologanise sauce ( the sauce i make is a combination of onion..tomatoes..curry..mince..& bacon)once you fill the marrows then place a layer of parmeson cheese on top of each.then put in a baking dish surrounded by sliced potatoes and again throw a little cheese..add small amount of water in bottom of dish to  help cook potato and cover with foil.bake in oven for approx 1 hour then remove foil from dish and replace in oven long enough to brown up the tops of  potatoes..then just enjoy....great filling meal 

[icyfroth]

Either Spag Bol or Rsoles

[imastawka]

They're not Rsoles they're Pisoles.   lol

[lind9650]

Stawka, I had to read that twice, then I started laughing.

ERICA, still rolling on the floor.

[imastawka]

A very old joke Erica.

Man orders P**s holes.  Waiter says, "Sir that's not a P it's an R"

Man then orders Rsoles

[patchoo78]

Bolognaise, cottage pie, nachos, pasties, tacos, lasagne, burritos

[patchoo78]

I saw in the stores the other day they now have the white lasagne sauce in jars. Have you used that or do you make your own bechamel. I'm kind of curious what the stuff in jars tastes like.

Don't bother.. I've not had the bechamel ones but the alfredo and carbonara sauces are revolting, and it wasn't a cheap brand either.. I'd stick with making your own bechamel sauce, it's just as easy and tastes better

[imastawka]

        4 hours later - guess I hafta feed myself - still hungry

                                                 

[lis351]

Secrets to the perfect home made burger patty, tried tested and perfected myself.
1. Vegemite. It may sound gross, I hate the stuff and cannot eat it. But a good dollop of it in burger mince is excellent. A bit of olive oil in the mix also goes a long way.

2. Half beef mince and half chicken or pork mince.

3. Don't use flour. Ever. If it's a bit runny, a small amount of bread crumbs. Crushed up weetbix are a great alternative if you don't have crumbs.

4. Refrigerate for half hour - 45 minutes AFTER shaping your patties, in a stack separated by baking paper.

I throw all sorts into my patties, no 2 burgers are ever the same, it's just the way I cook. However they are always delicious.
The burgers are better at Hungry Jacks?? Ppffttttt not likely.