one and a half pounds (675g) popped corn one tablespoon butter one quarter pint (150ml) water 10 oz.
2 cups self-raising flour 1 tsp baking powder ½ tsp salt 1 cup grated cheddar cheese 2 Tbls chopped fresh coriander leaves or parsley 2 chillies, finely chopped or ½ tsp ready prepared crushed chillies 125 g Lancewood Creamed Cottage Cheese, at room temperature 1 egg ¾ cup milk Pre-heat oven to 200 C.
One bottle of vodka Approximately 3 whole birds eye chillies Cut stalks off the chillies and discard.
1 pint Vodka heafty slug of Classic Cornish Chilli Sauce 1 pint Tomato juice 1 x Pepper; to taste 1 Lemon; juiced 1 x Salt, to taste 1/2 ts Worcestershire sauce, Good dollop of horseradish sauce Shake with ice and strain into a good sized glass over ice cubes.
50g sugar 2 egg yolks 1 litre double cream 250ml honey 1 vanilla bean, split and seeds scraped out 300g white chocolate, finely chopped 1 tbsp chilli powder 1.
1 1/2 tablespoons Butter (for pan) 1/4 cup Fine breadcrumbs, toasted 1/4 cup Finely grated ched.
2 lbs alligator meat, ground. (Any ground meat will do) 1 qt chicken stock 1 lb pork, diced 3 tbsp oregano 3 onions, diced 3 tbsp paprika 8 oz bacon, diced 2 lbs tomatoes 1/2 cup olive oil 1 hot chili pepper 3 tbsp garlic, minced red kidney beans (optional) 4 tbsp cumin powder 1/2 cup tomato paste 1/2 cup chili powder 1.
1/4 lb. suet, bacon drippings, or vegetable oil 6 lbs. lean beef, coarsely cubed 1 cup chili powder (about 4 1/2 oz) 2 Tbsp crushed cumin seeds or ground cumin 2 Tbsp oregano 2 Tbsp salt 1 - 2 Tbsp cayenne pepper 4 cloves garlic, minced 2 qts.
4 tb Butter 1 Onion finely chopped 2 Cloves garlic, fine chopped 4 can Canned plum tomatoes 2 tbs Gargoyle Chilli Sauce 1 c Dry red wine 1/2 tsp Soya sauce 2 tb Cornstarch 1 tb Sugar 1 ea Salt 1/2 pt Chicken Stock 5 lb Trimmed spareribs Melt butter in saucepan over medium-high heat and cook onion until soft.
1lb Uncooked King Prawns 2 Cloves of Garlic 5 Small Dried Chilli 1 Cup Basil Leaves 1/2 Onion 1 Fresh Green Chilli 1 Fresh Red Chilli 1 tbsp Soy Sauce 1 tbsp Oyster Sauce 2 tsp Sugar 2 tbsp Cooking Oil 1 tbsp Fish Sauce Peel the prawns (shrimp) leaving the tails, making sure to remove the black vein running down the back of each one.