For those of you who know me, I am seriously crazy obsessed about FRIENDS, “I’m down… let’s watch FRIENDS, I am bored FRIENDS, dinner FRIENDS…”
I thought, what better than to write a blog about the top show recipes! Please give it a go, and let me know your master creations!
Recipe By: Rebecca Firkser
- 1/4 cup leftover gravy
- 3 slices thick brioche
- sandwich bread
- 1/2 tablespoon vegan mayonnaise (or regular)
- 1/2 tablespoon grainy mustard
- 3 sliced green leaf lettuce
- 1/4 pound leftover roasted turkey, shredded or cut
- 2 tablespoons leftover cranberry sauce
- 1/4 cup leftover stuffing
- 1. Place a slice of bread on a large plate. Pour gravy over the bread and set it aside to soak.
- 2. Place another slice of bread on a dinner plate and spread with mayonnaise.
- 3. Place 1 slice of lettuce over the bread, spread on cranberry sauce, and add half the turkey. Sprinkle half the stuffing over the turkey.
- 4. Place the gravy-soaked “moist maker” over the stuffing.
- 5. Layer another slice of lettuce, spread on remaining cranberry sauce, then add remaining stuffing and turkey.
- 6. Spread the last slice of bread with mustard and place on top.
- 7. Attach a threatening note so no one eats your sandwich.
- 900 grams strawberries
- 3 tbsp Lemon juice
- 900 grams golden granulated sugar
- 1 know of butter
- Combine the strawberries with the lemon juice and set over a flame.
- One low heat, simmer the strawberries for five minutes until they soften, stirring occasionally.
- After five minutes, stir in the sugar and lower the heat.
- Stir until the sugar dissolves.
- Then, raise the heat and boil the mixture until the temperature hits 25 minutes.
- Take the pan off the heat, and stir in the butter.
- Scrape of any residue and then allow the jam to cool.
- Place it in an airtight container and store.
Mash Potatoes With Lumps
- potato masher
- 2 pounds – russet potatoes, cleaned, sliced in half widthwise
- 1/2 cup / 4oz – cream
- 2 tbsp – unsalted butter
- salt and pepper to taste
- Place the potatoes in a pot of cold water with enough water to cover the potatoes by 2 inches. Season the water with a large pinch of salt and bring it to a simmer. Cook until a knife or fork easily pierces through to the center of the potato.
- Heat the cream and butter in a saucepan just until warm. Drain the potatoes and carefully take off the skin. Place the potatoes in a bowl with the warm cream and butter and mash together with a potato masher. The potato masher will help create lumps. Season with salt and pepper and serve hot.
- 3 pounds – Yukon Gold Potatoes, Cleaned, Peeled and Quartered
- 2 tbsp – unsalted butter
- 2 tbsp – sour cream
- 1/2 cup – cream
- salt and pepper to taste
- 1 – yellow onion, large, thinly sliced
- 1/2 cup – green peas
- 3-4 tbsp – olive oil
- Place the potatoes in a large pot with enough water to cover by 2 inches. Bring to a simmer and cook until soft and fork tender.
- While the potatoes are cooking, heat a skillet over medium heat and add the olive oil. Add the onions and season with salt. Cook for 20 minutes until the onions are golden and soft. Stir occasionally to prevent burning. Add the peas at the end and cook until hot. Heat the cream and butter until warm.
- Drain the potatoes and place the it into a bowl with the warm cream and butter. Lightly mash it with a potato masher. Beat the mixture with an electric mix. Add the sour cream and mix to combine. Season with salt and pepper and serve with the onions and peas on top.
- 1 cup white sugar
- 1 cup whole milk
- 1 can sweetened condensed milk
- 3 eggs
- 3 egg yolks
- 1/4 cup freshly orange juice
- 1 tbsp orange peel grated
- 1 tbsp vanilla extract
- 1 tbsp corn starch
- 1 cup heavy cream
- Heat the sugar in a pan, stirring constantly for ten minutes.
- Pour the melted sugar into a flan mold.
- Preheat an oven to 360 degrees F.
- Combine the whole milk, condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract and corn-starch in a blender.
- Add the cream and blend again.
- Pour this mixture over the sugar into the flan mold.
- Bake the flan for 45 minutes and allow it to cool.
- Refrigerate for four hours and then flip over the mold.
- Serve and enjoy!
- 15 ml Gold Rum
- 15 ml dark rum
- 15 ml white rum
- 30 ml strawberry syrup
- 60 ml pineapple juice
- Juice of half a lime
- Combine all the ingredients and shake in a cocktail shaker.
- Pour into a cocktail glass (or drink it from the shaker a la Rachel).
- Garnish with a cherry and serve.
- 12 whole wheat lasagna noodles
- 1 pound lean ground beef
- 2 garlic cloves chopped
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1 package cottage cheese
- 2 eggs
- 1/2 cup Parmesan cheese shredded
- 1 1/2 jars tomato basil pasta sauce
- 2 cups shredded mozzarella cheese
- Preheat an oven to 350 degrees F.
- Cook the lasagna noodles in boiling water for ten minutes.
- Combine the cottage cheese, eggs and parmesan.
- Spread four noodles to cover the baking pan base.
- Layer with the tomato basil sauce, topped with ground beef, the cottage cheese mixture and repeat the layers twice.
- Top the lasagna with a layer of sauce and mozzarella.
- Cover the pan with foil and bake for 30 minutes.
- Take off the foil and bake for ten more minutes.
- Allow to stand for ten minutes and serve.
- 335g all-purpose flour
- 180g granulated sugar
- 180g brown sugar
- 250-300g chocolate chips or chopped chocolate
- 1 teaspoon baking soda
- 1 teaspoon salt
- 225g butter
- 1 teaspoon vanilla extract
- 2 large eggs
- The original recipe calls for both chocolate and nuts, but most recipes nowadays leave out the nuts, which is what I did as well as I don’t like the taste of nuts in chocolate chip cookies, it should all just be about the chocolate, not about nuts as well.
- 6 large eggs
- 1 ½ Cup sugar
- 1 k. (four 225 g packages) cream cheese
- 1 cup sour cream
- 1 cup heavy cream
- juice of one lemon
- 1 tbsp. vanilla extract
- 2 heaping tbsp. flour
- 1 ½ Cup crushed vanilla wafers (you can also use crushed graham crackers, or digestive biscuits)
- 6 tbsp. melted butter
- ½ Cup sugar
- Cheesecake with strawberry sauce
- Preheat oven to 425°F (220 ºC)
- Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to low-medium speed) thoroughly, until completely smooth.
- While cake mixture is beating, make the crust. Mix crust ingredients together in small mixing bowl. Pour into 9″ (22 cm) spring form pan, pressing into place with your fingers or the back of a spoon.
- Chill in the fridge for 15 minutes.
- Cheesecake with milk caramel
- When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.
- Bake in 425° oven for 15 minutes. Then turn oven down to 275°F (135 – 140 ºC) and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours!
- After the 2 hours are up, remove cake and refrigerate.
- Parsnip Chips (replacing the Banana Slices) *Instead of strips, slice the peeled parsnips into rounds.
- Cornbread (replacing the Ladyfingers)
- Cranberry Jelly (replacing the Jam)
- Roasted Beets (replacing the Raspberries)
- Cut the cornbread into long slices and line the wall of a trifle dish.
- Fold mashed potatoes into the center of the dish. This will anchor the remaining ingredients.
- Add a layer of cranberry jelly, ensuring it fills the spaces between lined cornbread.
- Top with another layer of mashed potatoes.
- Scatter a layer of chopped beets.
- Add the beef, peas and onion mixture and spread an even layer.
- Add another layer of mashed potatoes.
- Gently top with truffled whipped cream and baked parsnip slices.
- Enjoy! And without the need to eat it in the bathroom or from your apartment balcony.
- 1 1/2 pounds ground sirloin
- 1 large beaten egg
- 1 cup bread crumbs
- 1 medium chopped onion
- 4 cloves minced garlic
- 1/2 tsp red pepper flakes
- 2 tsp Worcestershire sauce
- 1/4 cup chopped flat parsley
- 1/4 cup Parmesan
- black pepper
- 2 tbsp extra virgin olive oil
- 4 cloves crushed and chopped garlic
- 1/2 tsp crushed red pepper flakes
- 2 tbsp chopped parsley leaves
- 1/2 tsp dry oregano
- 28 ounces crushed tomatoes
- 14 ounces chunkey crushed tomatoes
- black pepper
- 4 sub rolls
- 2 1/2 cups grated provolone
- shredded fresh basil for garnish
- Preheat the oven to 450°F and meanwhile prepare meat for cooking.
- Take the meat in a mixing bowl and press it in the center using your fist.
- Add to this meat well, the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire sauce, parsley, cheese, and season with salt and pepper.
- Mix the ingredients well till they combine throughout.
- Make four portions of this meat mix and rolls each of these into a ball.
- Place the meatballs on a baking sheet and put them in oven for 12 minutes and before removing it from the oven, check if the meat is cooked thoroughly.
- Keep a saucepan on a medium flame and heat some oil. Add garlic and the herbs and pepper.
- Let the flavours infuse and then add tomatoes and season with salt and pepper.
- Once the sauce is boiling, reduce the flame to low and let it simmer for 10 minutes.
- Place the meatballs and the sauce onto the insides of the subs and sprinkle the cheese and place the place the sub in the hot oven till the cheese melts.
- Sprinkle basil and serve hot.
- 8 ounces macaroni
- 2 cups cheddar cheese shredded
- 1/2 cup Parmesan cheese
- 3 cups
- 1/4 cup butter
- 2 1/2 tbsp flour
- 2 tbsp butter
- 1/2 cup bread crumbs
- 1 pinch paprika
- Preheat an oven to 175 degrees C.
- Cook and drain the macaroni.
- Melt the butter and combine it with the flour.
- Stir in the milk and the cheeses and turn down the flame to low.
- Stir constantly, until the sauce thickens.
- Put the macaroni in a deep dish and pour the sauce over the macaroni.
- Brown the breadcrumbs in a little butter over low heat and top the mac & cheese with them.
- Sprinkle the paprika.
- Bake the mac & cheese for half an hour and serve.
- 1 cup sugar
- 1 cup Water
- 4 cups fresh cranberries
- Wash the cranberries.
- Add the water and the sugar to a medium saucepan and bring it to the boil.
- Stir the sugar to dissolve it in.
- Once the sugar is dissolved and the water is boiling, add the cranberries.
- Wait for another boil and lower the heat.
- Let the cranberries simmer for around 10 minutes or till all the cranberries have burst.
- At this stage you can add nuts or holiday spices.
- Once done, let the sauce cool and then shift to the refrigerator to chill.
- 1 cup dates pits removed
- 1 cup pecans
- 1/2 cup coconut flakes
- 1 tbsp coconut oil
- 1 pinch Sea Salt
- 2 cups unsalted cashews soaked for an hour in water
- 2/3 cups fresh lime juice
- 1 tsp vanilla extract
- 1/2 cup maple syrup
- 1/2 cup full-fat coconut milk
- 1/4 cup avocado
- 1/4 cup coconut oil
- 5-6 kiwis peeled and sliced
- 10 clams
- 3 tbsp minced onion
- 1/2 cup butter
- 2 tbsp chopped parsley
- 1 clove minced garlic
- 1 tbsp Lemon juice
- 1 cup bread crumbs
- 1 tbsp clam juice
- Salt to taste
- pepper to taste
- 1/4 cup grated Parmesan cheese
- Take a large pot and add water to it to about 2 inches up and bring that to a boil.
- Add clams and reduce the heat.
- Cook the clams in the water for about 10 minutes till the shells open up.
- Remove the clams and cool them down.
- Take out the clam meat and mince it.
- Break the clam shells from its hinges and wash thoroughly.
- Preheat the oven to 350°F and meanwhile in a pan, melt some butter and add the onion to it.
- Once the onion begins to soften add garlic, cook for about a minute and add parsley, bread crumbs, clam meat, lemon juice and clam juice.
- Mix well till all the stuffing is moist.
- Put the clam shells on the baking dish and put in a little stuffing in each of them.
- Sprinkle parmesan over the stuffing and put the clams in the preheated oven to cook for 20-25 minutes.
- The clams are cooked when the cheese is a little brownish in colour.