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Pumpkin Pie

2009-10-20T14:34:00.005+11:00

I asked a good friend from Oklahoma for a recipe for pumpkin pie. We've never had it before and I thought it might be a neat way to get Angus to eat pumpkin in something other than mashed potatoes. So I finally got around to baking one today. It doesn't look like the photos that they show you online but it sure smells divine. I've not tasted it yet as it has only just come out of the oven.

The recipe is based on the Libby's Famous Pumpkin Pie. But since we don't get tins of pureed pumpkin here I had to make my own puree. I made up about 1 & 3/4 cups.

3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 3/4 cups Pureed pumpkin
1 1/2 cups Evaporated milk (works out to be one can)
1 unbaked 9 inch deep side pie shell (or use your own 9inch dish with a sheet or two of short crust pastry - remember to grease the dish before you put the pastry in it).
Whipped cream (optional for serving)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into the pie shell.

Bake in a preheated 230C (425F) oven for 15 minutes. Reduce the temperature to 180C (350F) and bake for a further 40 - 50 minutes or until knife inserted comes out clean.

Cool on a wire rack.

Serve with whipped cream.

**Can be eaten hot or cold.

Spaghetti & Meatballs

2009-09-28T17:11:00.002+10:00

Meatballs
750g beef mince
1 medium brown onion, coarsely grated
1 grated carrot
55g (3/4 cup) fresh breadcrumbs (made from day-old bread)
2 garlic cloves, crushed
1 tablespoon chilli paste (or to taste)
1 egg, lightly whisked
Salt & freshly ground black pepper
2 1/2 tablespoons olive oil

Line a baking tray with non-stick baking paper.

Combine mince, onion, garlic, carrot, garlic, breadcrumbs, egg & salt & pepper in a large bowl. Use your hands until the mix is combined.

Roll 1 heaped tablespoonful of mince into a ball and place onto tray. Repeat until the mixture is all used. Makes about 40 meatballs.

Heat the oil in a non-stick frying pan on medium heat. Cook the meatballs in batches for about 8 minutes or until the meatballs are golden brown. Transfer to a plate and repeat until all meatballs are cooked.

Spaghetti Sauce
2 tablespoons olive oil
1 brown onion, finely chopped
1 410g can of crushed tomatoes
3/4 cup of vegetable stock
2 cloves of garlic, crushed
2 tablespoons tomato paste
fresh basil & parsley
salt & pepper to taste

400g packet of spaghetti (cooked as per directions on the packet).

Heat the olive oil in a fry pan over medium heat. Add onion and garlic & cook until soft.

Add stock, tomato paste and tomatoes. Bring to boil. Reduce heat and simmer.

Add the meatballs and stir occasionally (and gently you don't want to break up the meatballs) until the sauce thickens and the meatballs are heated through.

Add the parsley & basil to the sauce and stir through.

Divide spaghetti and meatballs into bowls and serve immediately.

Caramel Apple Cream Cookie Slice

2009-09-22T13:04:00.002+10:00

I just found the most mouth watering pictures and recipe for a Caramel Apple Cream Cheese Cookie Slice at Picky Palate. It looks divine. You should check it out

Food Investigators Fact Sheets

2009-07-29T12:22:00.003+10:00

I have been watching Food Investigators on SBS recently and came across their fact sheet page with links to all the various things they covered during their shows.

Things such as Superfoods, eggs, bread, salt, chicken soup just to name a few. If you get the chance check it out.

Puffy Dogs

2009-06-14T12:47:00.007+10:00

This is such a quick and easy snack to make. My boys (and the adults too) like to snack on these or have them for lunch. They are perfect for school lunches.

3 sheets of Puff Pastry, thawed (in freezer section of the supermarket)
24 cocktail franks (mini hot dogs)
margarine, melted

Turn oven on to 200C (400F).

Spray 2 baking trays with cooking spray so that the puffy dogs wont stick to the bottom.

Slice the puff pastry into half and then into 4 fingers. Making sure that it is wide enough for the cocktail franks to be covered by the pastry. Make 8 rectangular pieces from each sheet of puff pastry.

Spread some melted margarine on the ends of the pastry. Place a cocktail frank on the pastry and then roll pastry around the frank. Place on tray. Spreading them evenly so they don't stick together once the pastry starts to puff up.

Bake in oven for approximately 30 minutes or until golden brown.

Meatloaf

2009-06-05T17:28:00.010+10:00

Adapted from a Meatloaf Recipe at Taste.com.au

500g beef mince
olive oil
1 brown onion, diced finely
3 cloves garlic, finely chopped
2 rashers of bacon, finely chopped
1 small or medium zucchini, grated
2 carrots, grated
1 tablespoon barbecue sauce
1 tablespoons tomato sauce
1 egg, beaten lightly
2 1/2 cups bread crumbs
salt & pepper
1 cup grated cheese, for topping

Pre-heat oven to 200C (390F)

Brown the onion, garlic and bacon in a saucepan with a little olive oil. Let cool.

With clean hands mix mince, carrot, zucchini, barbecue & tomato sauce, egg and 2 cups of breadcrumbs. Add the onion & bacon mix. Combine thoroughly.

Lightly grease a loaf tin 7 cm deep, 11cm x 21 cm with margarine, olive oil or cooking spray.
Place meat mixture into the tin. Pressing down firmly.
Mix half a cup of breadcrumbs and the grated cheese. Sprinkle this on top of the meat mixture.

Bake in the oven for approximately 50 minutes or until firm to touch. Let rest for 10 minutes before serving.

Serve with roast vegetables.

Slow Cooked Spaghetti Bolognaise

2009-05-31T14:44:00.008+10:00

I'd never prepared spaghetti using the slow cooker before. I was really impressed with how it turned out. The meat & sauce was much smoother than it usually is if just cooked in a saucepan. You can also add any vegetables to your pot as you wish.

500g beef mince
2 medium onions, chopped finely
3 carrots, grated
1 zucchini, grated
1 swede, grated
1 tin creamed corn
1 400g jar of pasta sauce
chilli to taste
3 cloves of garlic, crushed or finely sliced
Dash of Worcestershire sauce

1 500g pkt of pasta

Place garlic, chilli & onion in saucepan. Cook for 2 - 3 minutes before adding mince. Cook until mince is brown.

Transfer meat mix to slow cooker.

Add carrots, zucchini, creamed corn & pasta sauce. Add Worcestershire sauce, salt & pepper.

Cook for approximately 6 hours on low heat.

Cook pasta as per directions on packet. Serve.

Banana Muffins

2009-04-25T13:05:00.003+10:00

Angus was bored this morning and we decided we would bake some muffins to fill in the time. I used a basic muffin recipe and then added 3 mashed up bananas. I use this recipe pretty much for most muffin mixes I just add different fruit like apples and sultanas.

2 cups plain flour
1 tbsn baking powder
2 tspn ground cinnamon (or mixed spice)
3/4 cup brown sugar
2 - 3 bananas mashed
1/2 cup margarine or butter melted & cooled
2 eggs
3/4 cup milk

Preheat oven to 180C

Grease a muffin pan (this mix makes 12 muffins) or line the pan with paper muffin cases.

Sift flour, baking powder and cinnamon together into a large bowl. Stir in brown sugar and bananas. Mix until well combined.

In a bowl or jug whisk the eggs, milk and butter until well combined.

Add the milk mixture to the flour mixture. Stir until just combined. Don't over stir or the muffins will have a tough texture once cooked.

Spoon the mixture evenly into the muffin pan.

Bake for approximately 20 minutes or until the muffins are golden and cooked through.

Passion fruit Muffins

2009-04-10T13:11:00.003+10:00

I was given some passion fruit by one of the sisters at Church and I thought I would have to make some muffins with them. They were delicious!

2 eggs
1/2 cup sugar
1 cup yoghurt, plain or flavoured
60g butter, melted
1/2 cup dessicated coconut
1 1/2 cup self-raising flour
1/2 cup passion fruit pulp

Preheat oven to 180C and grease a 12 hole muffin pan.

In a large bowl, whisk eggs and sugar together until frothy.

Add yoghurt and melted butter. Mix well. Add the passion fruit, coconut and flour. Mix gently.

Fill muffin pan with the mixture and bake for 15-20 minutes or until golden.

Thai Fish Balls with Chilli and Lime Mayonnaise

2008-12-05T16:14:00.002+11:00

I got this recipe from the Kraft Website .. it sounds really yummy!

600g white fish fillets, roughly chopped

2 red chillies, finely chopped

2 cloves garlic, crushed

2 tablespoons Light Smooth Peanut Spread

2 tablespoons finely chopped coriander

1 tablespoon fish sauce

1 small red onion, finely chopped

1/2 cup Mayonnaise

1/4 cup coriander, roughly chopped

2 tablespoons sweet chilli sauce

1 tablespoon grated lime rind

1 teaspoon lime juice

plain flour, for rolling

oil for shallow frying

lime wedges, to serve

Place fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the onion. Cover and chill 5 minutes.

Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth. Chill.

Shape the fish mixture, using wet hands, into 30 × 2cm balls and roll lightly in flour. Heat the oil in a large frying pan over medium heat. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.

Serve with the Chilli and Lime Mayonnaise.

Smashed Potatoes

2008-09-22T12:48:00.008+10:00

I can't remember exactly where I got this recipe from but it sure is delicious. My youngest just adores eating potatoes (it must be his Irish heritage) and he can't seem to get enough of these. These are the ones that I cooked last night.

***I now cheat when I make this. I cook the potatoes in the microwave for about 15-20 minutes depending on how many potatoes I am using***

12 small washed potatoes
Fresh Rosemary (or dried)
Olive oil
4-5 cloves of garlic, squashed

First of all you need to boil the potatoes for about 15-20 minutes, then drain.

Turn the oven on to about 200C. I found that a hot oven works best so that the potatoes turn a golden brown.

Get a baking tray and sprinkle the bottom of it with olive oil so that the potatoes don't stick.

Place the cooked potatoes on the tray. Get a potato masher and squash (smash) the potato.

Sprinkle some more olive oil over the potatoes now add the rosemary and garlic.

Bake in the oven for about an hour. Serves 4.

A Different Corned Beef

2008-09-08T11:46:00.005+10:00

I got this recipe out of my Easy Slow Cooker Cookbook by Barbara C. Jones. Oh my goodness it is so melt in the mouth! The only thing that was wrong with the meat was there wasn't enough of it for second helpings! It was just so delicious!! If you have a slow cooker (or a crock pot as we call it here in our house) you really should try this recipe. You put it on in the morning and by dinner time you just need to do the veggies to go with it. We will definitely be cooking this one again.

2 onions, sliced
Lemon pepper
1 x 1.5 to 2 kg (3-4 pounds) seasoned corned beef (silverside)

Glaze
1/4 cup honey
1/4 cup orange juice
1 tablespoon prepared mustard (we used a mix of hot english and whole seed)

Place sliced onion in a large slow cooker. Add 1 cup (250 ml) water.

Sprinkled lemon pepper liberally over corned beef and place on top of onion.

Cover and cook on low for 7 to 9 hours.

Remove corned beef and onion from slow cooker and place in an oven-proof pan.

Preheat oven to 190 C (375 F)

Prepare glaze by combining all ingredients and spoon over corned beef.

Bake for 30 minutes and baste occasionally with the glaze.

Caramel Biscuits

2008-08-29T09:44:00.000+10:00

6 tablespoons (or 115 grams) butter
1/2 cup sugar
1 dessert spoon golden syrup
1/2 teaspoon vanilla
pinch of salt
1 cup self-raising flour

Cream the butter and sugar then mix in all the other ingredients. Form into walnut sized balls, press down with a fork onto a greased baking tray. Bake until cooked in a moderate oven.

Sloppy Joes Recipe

2008-08-28T18:38:00.005+10:00

This recipe is from Simply Recipes'
One of my online girlfriends, Gail, used to tell me about this particular meal as she would sometimes eat this for her dinner. For the life of me I don't know why I never asked her for the recipe. At least now I can honestly say I found it. I am sure that my boys will love it. I'll have to make it soon now that I know how it's done.

The trick to this recipe is to brown the meat well, on high heat. Don't crowd the pan, work in batches, and don't stir the meat until it is well browned on one side. It helps to use a large cast iron pan, or an anodised aluminium pan, as these pans can handle the heat and are relatively stick-free.

Ingredients

1 Tbsp olive oil
1/2 cup minced carrots (can sub chopped bell pepper)
1 cup chopped onion (about 1 medium onion)
1/2 cup chopped celery
2 cloves garlic, minced
Salt
1 1/4 lb ground beef (mince)
1/2 cup ketchup
2 cups tomato sauce (or 1 15-ounce can whole tomatoes, puréed)
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
2 Tbsp brown sugar
Pinch ground cloves
1/2 teaspoon dried thyme
Pinch cayenne pepper
2 turns of freshly ground black pepper
4 hamburger buns

Method

1 Heat olive oil in a large sauté pan on medium high heat. Add the carrots and sauté for 5 minutes. (If you are using bell pepper instead of carrots, add those at the same time as the onions.) Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside.

2 Using the same pan (or you can cook the meat at the same time as the vegetables in a separate pan to save time), generously salt the bottom of the pan (about 1/4 to 1/2 teaspoon). Heat the pan on high. Crumble the ground beef into the pan. You will likely need to do this in two batches, otherwise you will crowd the pan and the beef won't easily brown. Do not stir the ground beef, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side. Use a slotted spoon to remove the ground beef from the pan (can add to the set-aside vegetables), salt the pan again and repeat with the rest of the ground beef.

If you are using extra lean beef, you will likely not have any excess fat in the pan. If you are using 16% or higher, you may have excess fat. Strain off all but 1 tablespoon of the fat.

3 Return the cooked ground beef and vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.

Serve with toasted hamburger buns. Serves 4.

Cream Cheese Lemon Slice

2008-07-28T14:03:00.003+10:00

1 packet of lemon cake mix
1/3 cup butter or margarine - softened
1 egg
1 cup cream cheese - softened
1 cup sugar
1/2 lemon - grated
2 tablespoons lemon juice or 1/2 fresh squeezed lemon
2 eggs
1 teaspoon vanilla

Blend dry cake mix, butter and egg.

Press into a 9x13 pan, ungreased.

Beat cream cheese until smooth. Gradually blend in the powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup of this mixture and refrigerate it.

Beat the 2 eggs and vanilla into the remaining mixture until blended. Spread over the cake mixture.

Bake at 350° until set, 25-30 minutes.
Cool completely. Spread on the reserved cream cheese mixture.

Refrigerate until firm.

Shepherd's Pie

2008-07-18T09:40:00.001+10:00

2 teaspoons oil

1kg trim lamb mince (ground lamb or beef)

1 onion, finely chopped or grated

1 carrot, grated

1 zucchini, grated

1 1/2 cups chicken stock

1/4 cup tomato paste

1 teaspoon dried thyme leaves

1 teaspoon dried rosemary leaves

1 teaspoon dried sage leaves

Salt and pepper, to taste

750g potatoes, peeled and chopped

250g pumpkin, peeled and chopped

125g cream cheese

3/4 cup reduced fat milk

Heat oil in a large frying pan over high heat and cook mince until well browned. Add onion and cook until softened. Stir in the carrot, zucchini, stock, paste, herbs and seasoning. Bring to boil then reduce heat and simmer uncovered for 15 minutes.

Boil or steam the potatoes and pumpkin until tender, drain. Mash well then stir in the cream cheese and milk.

Place lamb filling into a deep baking dish, top with potato mixture and bake at 180°C for 30 minutes until golden.

Minestrone Soup

2008-07-02T15:49:00.003+10:00

3 cups mixed Vegetables (Carrot, Celery, Onion, Turnip)
2/3 cup Macaroni
1/4 cup Rice
1/4 cup Butter
4 Tomatoes
3/4 cup Haricot Beans, cooked
Salt
4 cups Stock
2 teaspoons Parsley, chopped
2 cups Cabbage, finely shredded

Neatly dice all vegetable, skin and slice tomatoes.

Melt butter in large saucepan, add prepared vegetables and steam until tender. Add stock and heat. Add macaroni and cook 1/2 hour. Add rice and shredded cabbage and cook 15 minutes.

Season, Add beans and parsley. Serve hot with parmesan cheese.

Apple Carrot Cake

2008-06-26T10:11:00.001+10:00

2 cups self-raising flour

1 teaspoon cinnamon

1 teaspoon nutmeg

75g pecans, chopped

125g Light Spreadable Cream Cheese

3/4 cup brown sugar

2 eggs

1 cup grated carrot

1 cup grated apple

1/4 cup milk

2 tablespoons oil

250g icing sugar

25g butter, softened

1 1/2 tablespoons lemon juice

Combine the sifted flour, cinnamon and nutmeg with pecans in a large bowl.

Beat the cream cheese and sugar until smooth, then beat in the eggs. Stir in the carrot, apple, milk and oil. Fold in the dry ingredients to combine.

Pour mixture into a greased 20cm ring tin and bake at 180°C for 30-35 minutes or until golden. Allow to cool.

Beat together the icing sugar, butter and lemon juice until smooth. Top the cooled cake with the lemon icing and serve.

Apple Crumble Muffins

2008-06-26T10:08:00.002+10:00

2 1/2 cups self-raising flour, sifted

1/4 teaspoon ground cinnamon

1/2 cup brown sugar

1 1/4 cups reduced fat milk

1/3 cup oil

2 eggs

2 Granny Smith apples, cored and grated
1/2 cup rolled oats

1/4 cup Smooth Peanut Spread

1/4 cup raw sugar

Combine the sifted flour and cinnamon with sugar in a large bowl. Make a well in the centre, and add the combined milk, oil, eggs and apples. Stir gently until mixture is just combined. Spoon into 12 x 1/2 cup capacity lightly oiled muffin pans.

Combine ingredients for the crumble and spread evenly over the top of each muffin, lightly pressing into the muffin mixture. Bake at 180ºC for 20-25 minutes or until golden.

Tuna & Sweet Corn Quiche

2008-06-17T12:31:00.002+10:00

225g (8 oz) shortcrust pastry

200g can of tuna in brine, drained
195g can sweet corn, drained
4 spring onions, trimmed & chopped
2 medium eggs, beaten
Salt & pepper
2 teaspoons freshly chopped sage
150 ml skimmed milk

Preheat oven to 190 C (375F).

Line a 20 cm flan dish with the pastry. Trim the edges.

Mix together the tuna, sweet corn, spring onions and arrange them in the bottom of the flan case.

Beat the eggs with the salt & pepper, sage and milk. Carefully pour this mixture over the flan filling.

Bake for 30-40 minutes until golden brown and cooked.

Cut the quiche into wedges and serve with salad.

Red Chilli Soup

2008-06-16T22:27:00.002+10:00

1 red capsicum, deseeded and diced
1 onion, chopped
1 clove garlic, crushed
2 tablespoons olive oil
1/2 teaspoon chilli powder
400g (14 oz) tin diced tomatoes
2 tablespoons tomato paste
700 ml vegetable stock
400g (14 oz) can of kidney beans, drained
Salt & freshly ground black pepper
1 tablespoon sugar
chopped parsley to garnish

Gently fry capsicum, onion and garlic in oil.

Add chilli powder and cook for 30 seconds before adding tomatoes, puree and stock.

Bring to the boil, cover and simmer for 10 minutes.

Stir in kidney beans and season with salt and pepper. Heat through.

Remove from heat and stir in sugar.

Serve in warm bowls garnished with chopped parsley.

**You can add more chilli powder (0r fresh chilli) if you prefer a spicier soup.

Chicken Stroganoff

2008-06-11T09:47:00.002+10:00

2 tablespoons olive oil
4 (180g each) chicken breast fillets trimmed
1 medium brown onion, thinly sliced
1 garlic clove, crushed
200g cup mushrooms, sliced
2 teaspoons sweet paprika
2 tablespoons Worcestershire sauce
1 cup chicken stock
1 cup light sour cream
steamed white long-grain rice and finely chopped fresh chives to serve

Preheat oven to 180C/160C fan-forced.

Heat half the oil in a flame-proof baking dish over medium-high heat. Add chicken. Cook for 2 minutes each side or until light golden. Transfer to a plate.

Reduce heat to medium. Heat remaining oil in pan. Add garlic, onion and mushrooms. Cook, stirring occasionally, for 5 minutes or until the onion is softened. Add paprika. Cook stirring, for 1 minute. Add Worcestershire sauce. Simmer for 2 minutes or until liquid is reduced by half. Add stock. Simmer for 3 minutes. Remove from heat**

Stir in sour cream. Season with pepper. Return chicken to dish. Transfer to oven. Bake, turning chicken occasionally, for 30 minutes or until chicken is cooked through. Sprinkle with chives.

Serve with steamed rice.

** Remove baking dish from heat before adding sour cream to ensure sauce doesn't separate.

Broccoli, Ham and Pasta Frittata

2008-06-06T18:25:00.001+10:00

125g dried pasta (e.g. macaroni)

300g broccoli florets

2 teaspoons oil

1 red onion, sliced

50g ham, chopped

1/2 cup corn kernels (frozen or canned)

8 eggs

1/4 cup milk

salt and pepper, to taste

4 Swiss Singles sliced cheese, halved diagonally

Cook pasta in a large saucepan of boiling water according to pack directions; drain. Boil or steam broccoli until tender; drain.

Heat oil in a 28cm non-stick frying pan over medium heat. Add onion and sauté until tender. Stir in the pasta, broccoli, ham and corn. Whisk together the eggs, milk and seasoning and pour over the top. Lay over the cheese slices.

Cover and cook over low heat for 20 minutes until almost set. Place under a pre-heated grill for 2-3 minutes until cooked on top. Cut into 4 and serve immediately.

Falafel

2008-05-14T16:40:00.002+10:00

This recipe is from Brodie's school. He cooked this during Home Ec. today and said it was delicious.

1 cup dried broad beans
1 cup dried chick peas
1 teaspoon bicarbonate of soda
4 cloves crushed garlic
1 teaspoon ground coriander
1 tablespoon ground cumin
1 onion chopped
1/2 cup fresh chopped coriander
1/2 cup fresh chopped parsley
1/4 teaspoon mixed spices
salt and pepper

Soak the beans and chick peas in waster and bicarbonate of soda overnight.

Drain the beans and chickpeas and add the rest of the ingredients into a food processor and blend the mixture into a smooth paste. Allow to stand for at least one hour.

Mould the mixture into round patties about 4cm in diameter.

Deep fry until golden brown.

Serve with salad or Tabouleh.

Butterscotch-Apple Cake

2008-04-27T18:45:00.003+10:00

I need to give credit where it's due. I got this recipe from the Noble Pig. This recipe is just decadent and totally yummy!

Butterscotch-Apple Cake
adapted from Taste of the South

1 cup vegetable oil
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups finely chopped, peeled apples
1 cup chopped pecans
1 cup butterscotch morsels
Garnish: caramel sauce and whipped cream

Preheat oven to 350 degrees

In a large mixing bowl, mix together oil and sugar. Add eggs, one at a time, beating after each addition. Add flour, baking soda, baking powder, salt and cinnamon; beat well. Stir in vanilla, apples and pecans. (Mixture will be thick).

Spread mixture evenly in a greased 9 x 13 -inch baking pan. Sprinkle butterscotch chips over top. Bake for 55 minutes.

Cool completely in pan. Garnish with caramel sauce and whipped cream.

This cake is so moist and rich it will taste like you slaved in the kitchen all day.