I love Chicken Corn Soup so I thought I'd better write the receipe here :
Ingredients

1 litre chicken stock
1/4 cup corn flour
1\2 cup cream of corn
1\2 cup minced chicken
1\4 cup soy sauce
1\4 cup vinegar
salt and pepper to taste
1 tsp. Ajinomoto (Mono sodium glutamate)
1 egg white, beaten

Instructions

Bring the stock to boil. Stirring constantly, add minced chicken and cream of corn. Cook for few minutes. Add salt, pepper, ajinomoto and vinegar and cook for few more minutes.
Dissolve corn flour in enough water to make thick paste. Stirring constantly, add corn flour paste into the soup. Cook for 3-5 minutes.This will thicken the soup.
Add egg white slowly, stirring all the time, until the egg white is cooked through.

Enjoy your chicken corn soup.

Since nobody is paying attention to this thread, I thought I´d add an old favorite for camping: Hunter´s stew (you don´t have to be a hunter, just a name)


-hamburger, amount depends on number of persons, fried and broken up small
-salt, pepper and lots of garlic to taste (can be garlic powder)

once that is well done, add
-potatoes, cubed, or anyway you want to cut them
-one can, whole kernal corn

cook until potatoes are done and serve.

Beware, for some reason this recipe is addictive...:mrgreen:

Eggs + Rice blended with chicken (Egg Biryani thats what we call it in Urdu). Thats one of my favourites.

1/2 cup Oil
1 cup Yoghurt
Whole Spices
6 Eggs boiled and peeled
1/2 cup crushed brown Onions
500 gms Rice boiled with Salt 3 tbsp
2 tsp Ginger / Garlic
Coriander and Mint leaves chopped
1/2 tsp Turmeric powder
Green Chillies chopped
2 tsp Red Chilly powder
Dash of Kewra
2 Potatoes diced
saffron dissolved in 1/4 cup Milk
1/2 cup Peas boiled
1/2 tsp All Spice


Heat the oil. Add the whole spices and stir. Add the crushed onions, ginger / garlic, turmeric and red chilly powders. Stir and fry till the oil seperates.Add the potatoes, peas and yoghurt. Bring to a boil, cover and cook till the vegetables are tender. Add the eggs. In another pan spread 1/2 of the boiled rice, over this spread the contents of the 1st pan, sprinkle the coriander and mint leaves, and spread the remaining rice over this. Sprinkle the kewra and saffron on top. Cover the pot and simmer over a low heat for 15 minutes. And the wonderful egg biryani is ready for you ....

Arroz con Pollo (from Spain) - converted to Chicken & Rice
this one is easy and delicious

In a large pan, dice a whole chicken and cook in olive oil, salt and black pepper to taste, until done. Meanwhile, in a pot, cook some rice in chicken stock (or cubes)

To the chicken, add onion, red and green peppers, lots of garlic, black olives and oregano. Just before the rice is cooked, add frozen peas and cover to amalgamate the flavors.

Drain the rice and add to the pan, stirring carefully.

Serve..and wait for the praise, they will ask for it again...

Thai Meatball Salad

Sounds complicated but it's not. Qucik 'n' easy, really, and tastes scrumptious!


Meatballs

600g or so of minced beef
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup coarsely chooped fresh coriander
1 tablespoon sweet chili sauce
1 egg lighly beaten
2 tablespoons olive oil

Combine all ingredients except oil in a bowl, mix well by hand and roll heaped teaspoons of mixture into balls.

Heat oil in a pan and cook in batches until browned all over. Drain on absorbent paper and cool.

Dressing

1/2 cup vegetable oil
1 tablespoon brown sugar
2 teaspoons grated lime rind
2 tablepoons lime juice
1 long red chilli, finely sliced
1/2 cup finely chopped fresh coriander
1/2 cup finely chopped fresh mint
1/4 cup fish sauce

Combine in a screw top jar and shake well to mix.


Salad

200g baby spinach leaves
125g cherry tomatoes, halved
2 radishes, thinly sliced
Lebanese cucumber, thinly sliced

Putting it together

Add two thirds of the dressing to the meatball in a salad bowl. Toss well. Combine the salad ingredients in a large salad bowl, add meat balls and remaining dressing. Toss gently to combine and serve.

Well, to help a malnourished ex-colonial :cheesy: heres my input.

1K chicken livers
1 standard tin chopped tomatoes
2 mid to large onions
2 tablespoons tomatoe puree
8 oz rice
Olive oil
Garlic cloves or minced

serves 4.

put 1 1/2 pints of water into a 2 pint pot, put on to boil.
Peel and coursely chop onions, cover and fry gently in olive oil until browned.
Cut chicken livers into small cubes and add to onions when they are ready. Stir in and keep frying until livers are seared.
Add garlic to taste.
Add chopped tomatoes (take out of tin first), add tomatoe puree.
leave simmering slowly, stir regularly.
when water boils add rice bring back to the boil and then simmer until rice has just softened.
put on kettle to boil 2 pints of water.

When rice is ready and kettle is boiling. drain rice into collander, then rince with boiling water from kettle. serve rice onto plates forming a ring aroung the edge of the plate.

Serve cicken livers sauce into centre of rice.

eat.

Got a name for that dish? Add some Cajun spice mix and it's awfully like 'Dirty rice'.

I call it Chicken Liver Casserole, My wife calls it 'Oh no not that stuff again', my kids ask for DNA tests to ensure that I am their parent and can thus experiment on them.

But I like it. :cheesy:

Chocolate peanut cup cookies

Preparation Time : 20 Min
Cooking Time : 15 Min
Serves / Makes : 30 cookies

Ingredients
1 cup butter, softened

3/4 cup creamy peanut butter

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

2 1/3 cups all-purpose flour

1/3 cup cocoa powder

1 teaspoon baking soda

1 cup chocolate chips

1 cup peanut butter chips

10 chocolate covered peanut butter cups, cut into eighths




Method
1. Preheat oven to 350 degreesF (175 degrees C).

2. In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth.

3. Beat in the eggs one at a time, then stir in the vanilla.

4. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups.

5. Drop by tablespoonfuls onto ungreased cookie sheets.

6. Bake for 8 to 10 minutes in the preheated oven. Let it cool for 1 or 2 minutes on sheet before removing.

This may sound wierd and gross, but don't knock it till ya try it...

It's a very easy dish that goes good in the morning or as a snack during the day - Sugar Butter n' Rice. Basically you just mix the three till it tastes good. Probably not the most healthiest of dishes, but very tasty!