• Joined July, 2008
  • Intermediate Home Cook
  • 0 medals this month
  • 28 medals lifetime

A retired industrialist who now passes his time painting (both in oils and watercolours) and webmaster for a few friends web pages. Married (49 years) two children and 4 grandchildren all of whom are girls and all of whom are wonderful. Now semi-disabled through a spinal injury, my interests are much more sedentary and my travelling to Italy and N America is now curtailed but, that's OK, I'm OLD!

Italian - almost anything Italian! We have been visiting and revelling in the Italian countryside for 25 years and Italian rural, basic food is unbeatable!

My Most Recent Ratings

Irish Tea Bread

Irish Tea Bread

Having revisited this recipe, I now feel that it could benefit from the addition of some spices (cinnamon, mixed spice perhaps). However, still quite tasty, easy to make and a good texture. — danpa 2/14/2011
Piri-piri Sauce

Piri-piri Sauce

Marinade either steaks or chicken pieces in this sauce by coating them liberally with a brush for an hour before cooking. Similarly if on a barbeque but then baste the meat as it cooks with the remaining sauce. Can be used to spice up any meat dish or even pasta sauces. [I posted this recipe.] — danpa 8/9/2010
Croque Monsieur

Croque Monsieur

[I posted this recipe.] — danpa 6/22/2010
Ultimate Apple Pie

Ultimate Apple Pie

Please note that if you click on the "Tools" button in BigOven, you'll be offered a converter. You can use this to find direct equivalent temperatures between Celcius and Fahrenheit. Europe = Celcius : USA = Fahrenheit — danpa 5/2/2010
Rhubarb Tart

Rhubarb Tart

Prep time: 20 mins Cook time: 25 mins [I posted this recipe.] — danpa 3/13/2010
Steak Diane - Aunt "mags"

Steak Diane - Aunt "mags"

Original 1970's recipe, not the mustard flavoured substitute we find today. — danpa 2/8/2010
Hearty Pasta Soup

Hearty Pasta Soup

Can't get hold of fresh basil? If you've got a tub of pesto in the fridge, stir a spoonful into the soup just before you serve it [I posted this recipe.] — danpa 1/20/2010
Clootie Dumpling

Clootie Dumpling

In old Scots, a 'cloot' was a cloth and referes to the cloth in which the pudding is cooked. And, instead of being put into the oven to dry, the pudding would be sat on a plate in front of the open fire and rotated from time to time. As kids we used to fight over the 'skin' [I posted this recipe.] — danpa 1/10/2010
Chilli Bean Baguettes

Chilli Bean Baguettes

Can be frozen so, make this quantity and freeze in appropriately sized portions. I used this for my vegetarian granddaughter as a quick and easy dish and she loved it! [I posted this recipe.] — danpa 1/6/2010
Ultimate French Omelette

Ultimate French Omelette

[I posted this recipe.] — danpa 1/4/2010
Simmer-&-stir Christmas Cake

Simmer-&-stir Christmas Cake

A superbly rich, moist, full-fruit cake in the best traditions of a UK Christmas. Also much easier to make and assemble than you'd expect! [I posted this recipe.] — danpa 12/19/2009
Steak Diane - Aunt "mags"

Steak Diane - Aunt "mags"

[I made edits to this recipe.] — danpa 12/4/2009
Beef Stroganoff By James Martin

Beef Stroganoff By James Martin

Serve on a bed of fluffy rice [I posted this recipe.] — danpa 10/25/2009
Gordon's Good Steak Guide

Gordon's Good Steak Guide

Resting The cooked steak needs to rest for at least 5 mins and will retain its heat in a warm place for about 10 mins. Tongs Gordon uses lobster-style tongs for easy turning. Don't turn the steak in the pan until it has had at least a minute of cooking each side. That way it develops a delicious caramelised flavour. Checking for 'doneness' Use your fingers to prod the meat. When rare, it will feel soft; medium-rare should be only lightly bouncy; well done will feel much firmer. The pan Choose a heavy-duty frying pan with a thick base and, ideally, a non-stick coating. Don't overcrowd the pan - cook the steaks one or two at a time, then heat them through in the sauce later. Oils to use Use groundnut oil for cooking steaks as it can withstand high-temperature cooking without burning and spoiling the flavour. Finish with a little butter at the end of cooking, if you like. Seasoning Don't season a steak until just before cooking, as salt draws out moisture from meat. — danpa 10/22/2009
Beef Stew with Dumplings

Beef Stew with Dumplings

[I posted this recipe.] — danpa 10/17/2009
Traditional Bread Sauce

Traditional Bread Sauce

[I posted this recipe.] — danpa 9/5/2009
Perfect Poached Eggs

Perfect Poached Eggs

You will find that a little 'skin' of the egg white adheres to the cling film but this is minimal and not a problem. [I posted this recipe.] — danpa 9/2/2009
Coconut Beef Madras

Coconut Beef Madras

— danpa 8/20/2009
Christmas Cake

Christmas Cake

— danpa 8/20/2009
Chilli Con Carne For One

Chilli Con Carne For One

— danpa 8/20/2009

Comment Wall


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Good morning Dan! Thank you for your lovely comment on my page :)
I noticed that you have added ALOT of recipes, I cannot wait to try some of them, and I love the wide range in variety you cook with! It is Monday morning and I'm headed off to work this morning (please notice, it's 7:19 in the morning here and I'm already on this website..lol see, told you I loved it...ha ha
have a wonderful day friend!
Brooke

4 years ago    Brooklyn1976

Hi Dan! Thank you for excepting my friend request! I just joined the site yesterday and I'm finding it hard to get off of it..lol This is a wonderful website with a ton of useful information, and I love that it's all REAL people sharing recipes and stories, sure beats Hollywood inspiration anyday! Thanks again!
Brooke
btw..Coconut beef madras sounds mouthwatering :D

4 years ago    Brooklyn1976

Hi Dan,
Really glad that the pie worked out. Now you have your own "secret" for apple pie! I am going to try one of the slow cooker recipes this week for dinner. I am looking forward to having great success with it!
Best regards,
Carol

4 years ago    HungryKitten

Hello Scotland!
Thanks so much for the medal. I had not realized I left out the flour! I have since updated the recipe, it's 1/2 cup of all purpose flour. Thanks again for letting me know!

4 years ago    HungryKitten

Thanks for the great idea. I will have to try it sometime soon, but must first venture to find some canned ratatouille. :)

4 years ago    pineapplebutter

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