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Recipe thread...

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By *irtyGirl OP   Woman
over a year ago

Edinburgh

Someone gave me a recipe for a banana cake... I've never made it but I've never noticed a recipe thread in here and thought it might be of use!

4oz butter or margarine

6oz sugar (granulated, caster, or mix in some demerara, whatever you have to hand)

8oz self raising flour

2 eggs

2 large or 3 medium, very ripe bananas

Heat the oven to gas mark 4/180C. Grease a 2lb loaf tin. Mash the bananas with a sturdy fork. Cream the butter and sugar together and mix in the eggs. Mix together the two yellow sludges you now have. Mix in the flour. Scrape into the loaf tin and bake for 40 minutes then lower teh temperature to gas mark 2/150C and cook for a further 30 minutes. Try to let it cool (turned out on a rack) before you devour it.

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By (user no longer on site)
over a year ago

Lamb Donner (kebab shop style)

Ingredients:

1 teaspoon plain flour

1 teaspoon dried oregano

½ teaspoon dried Italian herbs

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cayenne pepper

1 teaspoon salt

½ teaspoon black pepper

500g/1.1 lb lamb mince

Method:

Preheat oven to gas mark 4/180C/350F

In a large bowl, combine the plain flour, dried oregano, dried Italian herbs, garlic powder, onion powder, cayenne pepper, salt and black pepper.

Add the lamb mince and mix thoroughly for 2-3 minutes. Take out all of your aggression on the kebab mixture, punching and kneading until no air pockets remain and the kebab meat is extremely smooth.

Shape the seasoned mince into a loaf and place on a baking tray.

Bake in the middle shelf of the oven for 1 hour 20 minutes, turning the loaf half way through the cooking time to ensure even browning.

Once cooked, remove from the oven and cover with foil. Allow to rest for 10 minutes.

Slice the donor kebab as thinly as possible and serve with pitta, salad and sauces!!!

Tip:

Make sure when mixing if your not using a blender that you really knock seven bells out of the mixture for a good 5 mins or the mince will not bind and it will crumble in the oven.

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By (user no longer on site)
over a year ago

Pecan pie

Ingredients For the sweet pastry

225g/8oz plain flour

110g/4oz caster sugar

110g/4oz butter

4 egg yolks

For the pecan filling

3 eggs

110g/4oz sugar

4 tablespoons golden syrup

2 tbsp rum

50g/2oz butter, melted

a pinch of salt

a few drops vanilla extract

175g/6oz pecan halves

Preparation method

1.Make the pastry by putting all the ingredients into a food processor and whizzing until you get a dough.

2.Remove and place in a plastic bag and put into the fridge to relax for 1 hour.

3.Preheat the oven to 200C/400F/Gas 6. Line a 9in/23cm pie tin with the pastry.

4.Break the eggs in a large mixing bowl and beat well and then beat in the sugar. Add the remaining ingredients and mix well.

5.Pour the mixture into the pastry case and bake for 10 minutes and then reduce the oven heat to 180C/350F/Gas 4 and bake for another 30 minutes or until the top of the pie is golden. Check if it s cooked through by inserting a skewer, it s done if it comes out clean.

6.Turn out of the tin when slightly cooled and serve warm or cold with vanilla ice cream or a spoonful of crème fraiche.

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By (user no longer on site)
over a year ago

Cullen Skink Recipe

Ingredients

A large smoked haddock (weighing around 2lb)

1 large onion, finely chopped.

2 pts pints (1200ml) milk

1 large potato chopped finely

Salt and pepper

1 bay leaf

Chopped parsley

Method

Skin the haddock before cooking.

Place the smoked haddock with milk and bay leaf, in a large pan.

Poach gently for a few minutes.

Remove fish from pan.

Add onion and potato to pan and cook gently until soft.

When the vegetables are soft, remove the bay leaf.

Liquidise the milk, onion and potatoes until they are like a smooth cream. (If you don't have a liquidiser, try a food processor. If you don't have that, then use a potato masher although you won't get such a good smooth creamy texture).

Return to the pan, and add the flaked haddock.

Season with pepper. (You probably won't want extra salt, as the smoked fish usually provides enough salt).

Add chopped parsley or chives to garnish.

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By *uro anchorMan
over a year ago

Coventry

a mars bar

a mars bar

do u think i could win come dine with me ?...

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By *ustyWoman
over a year ago

inverclyde

euro no chance at all

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By *uro anchorMan
over a year ago

Coventry


"euro no chance at all"

dont like mars bars then lol x

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By (user no longer on site)
over a year ago

TOMATO KETCHUP

2 tablespoons tomato puree

2 tablespoons water

1/2 teaspoon sugar to taste

Splash of vinegar

Pinch of salt

METHOD

Mix together with the leg of a puffin, or failing that, a spoon ENJOY!!

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By (user no longer on site)
over a year ago

I have a very old but still interesting Ann Summers cook book with recipies such as "Toad in the hole" and "cock au van" Haha xx

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By (user no longer on site)
over a year ago

Medfouna

Ingredients

For the dough

1 sachet dried yeast

175ml/6fl oz lukewarm water

250g/9oz plain flour, plus extra for dusting

½ tsp salt

1 tsp caraway seeds

olive oil, for brushing

sea salt flakes, for sprinkling

For the filling

1 onion, finely chopped

½ large stick celery, finely chopped

2 tbsp thyme, leaves picked and chopped

4 tbsp flatleaf parsley, chopped

1 tsp ground coriander

500g/1lb 2oz fillet steak, finely chopped

salt and freshly ground black pepper

Preparation method

Preheat the oven to 180C/350F/Gas 4.

For the dough, add the yeast to the warm water and mix to dissolve.

Mix the flour, salt and caraway seeds in a bowl. Add the yeast and water mixture to the flour and mix to form a dough.

On a floured work surface, knead the dough for ten minutes.

Technique: Kneading bread Watch technique

2:35 mins

Divide the dough into two equal pieces and place in bowls. Cover the bowls with a tea towel or cling film and leave to rise in a warm place for 30 minutes, or until the dough has doubled in size.

Meanwhile, for the filling, place the onion, celery, thyme, parsley, coriander and meat into a bowl. Season with salt and freshly ground black pepper and mix well.

To make the medfouna, once the dough has risen, roll out both portions into large rounds the size of a dinner plate.

Place one of the dough rounds on a baking tray. Place the filling on top and spread evenly, leaving a 2cm/1in edge. Brush the edge with a little water. Place the second dough round on top and press the edges gently together to seal the bread.

Brush the top with some olive oil and sprinkle lightly with sea salt flakes, taking care not to oversalt the bread.

Transfer to the oven and bake for 20-25 minutes, or until golden-brown. Serve.

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By (user no longer on site)
over a year ago

BJ Surpise

==========

Wait till 11pm and when the wife yawns shove your cock in her mouth. It'll be a surprise cos she won't see it coming as eveybody knows it's impossible to keep yer eyes open when yawning.

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By (user no longer on site)
over a year ago

phone

menu

and there you go

instant chinese

mmmmmmmmmm

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By (user no longer on site)
over a year ago

boiled egg.

Ingredients

1 egg

Method

boil

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By (user no longer on site)
over a year ago


"boiled egg.

Ingredients

1 egg

Method

boil"

You forgot the water ya dozey bint.

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By (user no longer on site)
over a year ago


"boiled egg.

Ingredients

1 egg

Method

boil

You forgot the water ya dozey bint. "

Is that an ingredient or a tool ? Cos that would make two tools . .

.

..

.

.

.

.

.

.

..

.

.

.

.

.

.

.

.The other being a pan.....

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By (user no longer on site)
over a year ago

Have you ever dropped a fresh egg in a hot saucepan with no water in it. It fookin explodes!

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By (user no longer on site)
over a year ago


"Have you ever dropped a fresh egg in a hot saucepan with no water in it. It fookin explodes! "

mmmmmmmmm I've splattered the microwave..

We don't drink the water tho ....

You never made me say ..Take one gas cooker !

So you can't say I missed out the water, or the pan ,

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By (user no longer on site)
over a year ago

Boiled egg

Ingredients.

1 boiled egg

1 Gas cooker or camp fire or electric cooker or kettle if your pushed.

1 match ( if gas cooker used )

1 pan

1 litre water

1 spoon to lift egg in n out of pan

1 plate to put egg cup on

1 egg cup

1 funny serrated choppy top of eggy thing

1 pinch salt

1 egg timer

1 sink to wash dishes in

1 plug for sink

1 bin to put egg shell in

1 pound to pay for gas and water

1 jay cloth to wipe up spilled water

1 drop of washing up liquid

1 draining board

1 tea towel to dry dishes

1 kitchen to keep stuff in

1 house to keep kitchen in

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By (user no longer on site)
over a year ago


"1 funny serrated choppy top of eggy thing"

You mean a knife.

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By (user no longer on site)
over a year ago

..plus you forgot:

1 council to take rubbish away

1 govt to provide said council

1 country to provide said govt

1 world to provide said country

1 universe to provide said world.

.

.

.

.

all for a fookin egg!

Sod that malarky, bacon sandwich please darlin'

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By (user no longer on site)
over a year ago

You lot never heard a tescos?? xx

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By (user no longer on site)
over a year ago


"You lot never heard a tescos?? xx "

How much are they knocking out universes for now then? I bet thier cheaper than Asda.

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By (user no longer on site)
over a year ago


"You lot never heard a tescos?? xx

How much are they knocking out universes for now then? I bet thier cheaper than Asda. "

Buy one get one free and come with a free Steven Hawkins toy xx

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By *irtyGirl OP   Woman
over a year ago

Edinburgh

I fear some of you aren't taking this thread seriously!

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By (user no longer on site)
over a year ago


"I fear some of you aren't taking this thread seriously! "
I am and now going away to think about and will be back xx

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By (user no longer on site)
over a year ago

Scottish Fruitcake recipe

You'll need the following:

1 cup of water

1 cup of sugar

4 large brown eggs

2 cups of dried fruit

1 teaspoon of salt

1 cup of brown sugar

Lemon juice

1 cup of nuts

1 bottle of whiskey.

Sample the whiskey to check for quality.

Take a large bowl. Check the whiskey again. To be sure it's the highest quality, pour one level cup and drink. Repeat.

Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.

Make sure the whiskey is still okay.

Cry another tup. Turn off the mixer. Beat two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the tuner. If the fired druit gets stuck in the beaterers, pry it loose with a drewscriver.

Sample the whiskey to check for tonsisticity.

Next, sift two cups of salt. Or something. Who cares? Check the whiskey. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find.

Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again and go to bed. Who the FUCK likes fruitcake anyway!

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By (user no longer on site)
over a year ago

CRAB CAKES with Chilli Jam and Creme Fraiche . 300 g potatoes, peeled and cut into chunks

450 g white crab meat

1 egg yolk

1/2 lime, juice only

1 tsp curry powder

2 tbsp coriander, chopped

plain flour, for shaping

3 tbsp corn oil

For the chilli jam

6-8 green chillies, chopped

2 tbsp water

100 g caster sugar

2 tbsp mirin, (Japanese rice vinegar)

To serve

2 tbsp coriander, chopped

thick crème fraîche

. To make the crab cakes: boil the potatoes in a pan of lightly salted water for about 15 minutes, or until tender. Drain well, and then return to the pan. Mash with a fork or potato masher until smooth. Leave to cool completely.

2. Check the crabmeat carefully for any flecks of shell and discard. Mix the crabmeat with the mashed potatoes, egg yolk, lime juice, curry power and coriander; season with salt and pepper. Shape into neat round patties using a little flour. If the mixture sticks to your hands, simply dip your hands in cold water. Chill for 10-15 minutes.

3. To make the chilli jam: place the chopped chillies, water, sugar and vinegar into a pan and bring to the boil. Cook for 6-8 minutes, stirring. Remove from the heat. The jam will thicken as it cools.

4. Heat the oil in a large shallow frying pan until hot. Carefully slide in the crab cakes using a fish slice. Cook for about 3 minutes until crisp and golden brown on the underside, then carefully turn and cook the other side. Remove and drain on kitchen paper. If you have a medium-sized frying pan, you may find it best to fry the crab cakes in 2 batches.

5. To serve: place the crab cakes on serving plates and sprinkle with coriander. Serve the chilli jam and crème fraiche separately.

. To make the crab cakes: boil the potatoes in a pan of lightly salted water for about 15 minutes, or until tender. Drain well, and then return to the pan. Mash with a fork or potato masher until smooth. Leave to cool completely.

2. Check the crabmeat carefully for any flecks of shell and discard. Mix the crabmeat with the mashed potatoes, egg yolk, lime juice, curry power and coriander; season with salt and pepper. Shape into neat round patties using a little flour. If the mixture sticks to your hands, simply dip your hands in cold water. Chill for 10-15 minutes.

3. To make the chilli jam: place the chopped chillies, water, sugar and vinegar into a pan and bring to the boil. Cook for 6-8 minutes, stirring. Remove from the heat. The jam will thicken as it cools.

4. Heat the oil in a large shallow frying pan until hot. Carefully slide in the crab cakes using a fish slice. Cook for about 3 minutes until crisp and golden brown on the underside, then carefully turn and cook the other side. Remove and drain on kitchen paper. If you have a medium-sized frying pan, you may find it best to fry the crab cakes in 2 batches.

5. To serve: place the crab cakes on serving plates and sprinkle with coriander. Serve the chilli jam and crème fraiche separately.

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By (user no longer on site)
over a year ago

Dont like crabs

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By (user no longer on site)
over a year ago


"Dont like crabs "
I do to eat as long as dead as could never kill one. xxx

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By (user no longer on site)
over a year ago

You need a big brick

Yerr i said "brick"

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By (user no longer on site)
over a year ago


"You need a big brick

Yerr i said "brick" "
you sure i was thinking boling water , brick you sure.

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By (user no longer on site)
over a year ago

TBH I thought this was another jokey thread....will go back, read the recipes and see what I can have for tea tonight

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By (user no longer on site)
over a year ago

fISH PIES X For the potato topping

800 g potatoes

30 g butter

7 tbsp milk

4 tbsp freshly grated parmesan

1 egg, lightly beaten

salt and black pepper

For the sauce

45 g butter

1 large shallots, diced

2 tbsp white wine vinegar

45 g flour

450 ml fish stock

6 tbsp double cream

1 1/2 tsp fresh parsley, or dill, chopped

salt and black pepper

For the filling

250 g salmon, skin removed and cut into 2cm chunks

250 g cod, skin removed and cut into 2cm chunks

150 g small cooked prawns

70 g frozen peas

1. Preheat the oven to 200C/gas mark 6.

2. Boil the potatoes in salted water and drain when cooked. Add the butter and milk along with the parmesan. Mash to a smooth consistency. Season to taste.

3. To make the sauce, melt the butter and saute the shallot for 5-6 minutes until soft. Add the white wine vinegar and boil for 2-3 minutes until the liquid has evaporated.

4. Stir in the flour to make a roux. Stir constantly with a wooden spoon to make a smooth paste.

5. Then gradually add the fish stock and cook over medium heat, stirring continuously until the sauce becomes smooth.

Bring to the boil then cook, stirring, until thickened.

6. Remove the sauce from the heat, then stir in the cream and the chopped dill or parsley. Season well.

7. Divide the fish and peas among 4-6 mini ramekins (depending on their size) and pour over the sauce.

8. Cover the mixture with the mashed potato and smooth with a knife. Brush the top of the potato with a little beaten egg and bake in the oven for 25 minutes, until lightly golden

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By (user no longer on site)
over a year ago

HAM IN COCA-COLA 2 kg gammon, mild cure

1 onions, peeled and halved

2 litres cola

For the glaze

1 handfuls cloves

1 tbsp black treacle

2 tsp English mustard powder

2 tbsp demerara sugar

. I find now that mild-cure gammon doesn't need soaking. If you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin side down if it fits like that, add the onion then pour over the cola.

2. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 1/2 hours. If your joint is larger or smaller work out timing by reckoning on an hour a kilo altogether, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give a good 15 or so minutes' extra so that the interior is properly cooked.

3. Meanwhile preheat oven to 240°C/gas 9.

4. When the ham's had its time (and ham it is now it's cooked, though it's true that Americans call it ham from its uncooked state) take it out of the pan but do not throw away the cooking liquid. Let the ham cool a little for ease of handling. (Indeed you can let it cool completely then finish off the cooking at some later stage if you want).

5. Remove skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin taking care not to dislodge the cloves. Then gently pat the mustard and sugar onto the sticky fat.

6. Cook, in a foil lined roasting tin for approximately 10 minutes or till the glaze is burnished and bubbly.

7. Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180°C/gas 4, turning up the heat towards the end if you think it needs it.

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By *unky monkeyMan
over a year ago

in the night garden

Two slices of bread (Use three if feeling decedent)

Thinly slice cheddar cheese to cover the slices of bread (make sure no thicker then 0.5mm)

Worcester sauce (use brown Daddy's Sauce if you're scum)

Layer each ingredient starting with the bread onto a grill and heat till golden brown.

I like to call this Funky's Magic Bread® - feel free to try it!

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By (user no longer on site)
over a year ago

TIRAMISU. very easy take 10 mins to make.

2 large biscotti

2 shots good quality espresso coffee

1 x 225 g tub clotted cream

100 g good quality dark chocolate, grated

1 handfuls chopped pistachio nuts

a few almonds

1. Chop the biscotti into smallish pieces, do not break up too much as you want to retain some crunch. Pour the espresso over the top. Divide half of the biscuits between two glass tumblers.

2. Layer two spoonfuls of clotted cream, followed by half the chocolate over each dessert.

3. Repeat the layering until the glass is filled to the top, finishing with the rest of the grated chocolate.

4. Decorate with the chopped pistachios and chocolate almonds. The desserts can be left in the fridge while the biscotti soaks up the espresso or served immediately for a crunchier finish.

tastes amazing!!!!

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By (user no longer on site)
over a year ago

got it xxxxx

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By (user no longer on site)
over a year ago

Prawns with Banana and Cucumber Salsa

2 bananas, peeled and thinly sliced

2 cucumbers - peeled, seeded and diced

10 fresh mint leaves, chopped

1/2 bunch fresh coriander, chopped

1 teaspoon finely chopped root ginger

1 fresh red chilli, thinly sliced

4 tablespoons lime juice

1 tablespoon fish sauce

1 tablespoon dark brown soft sugar

675g (1 1/2 lb) tiger prawns, peeled and deveined

Preparation method

1.

In a large bowl, mix bananas, cucumbers, mint, coriander, ginger and red chilli to make salsa.

2.

In a small bowl, blend lime juice, fish sauce and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.

3.

Bring a large saucepan of lightly salted water to the boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

Sounds horrid, however is a traditional Thai dish, its one of my favourites and now I shall make it as often as I can...

.....mmmm scrummy yummy yummy

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By (user no longer on site)
over a year ago


"I fear some of you aren't taking this thread seriously! "

Sorry mother !

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By (user no longer on site)
over a year ago

Cheese

And there you have it.

Cheese.

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By *3thfloorMan
over a year ago

newcastle

You will need:

1 large casserole dish with lid.

nice pieces of cod fillet (preferably loin, no-one wants the folded over tail bit)

approx 1lb of mushrooms (a mixture of Brown cap & Shitaake works well).

1/2lb shallots

butter

fresh thyme & tarragon

! large glass of good white wine - must be sharp with plenty of finish. Good Orvieto works well, or nice french white. Not aussie chardonnays or white rioja - too soft. DO NOT use wine from those manky half-finished bottles you keep on the shelf for cooking, it won't work. I mean it, don't.

Place casserole dish in oven @ gas mark 6 to heat up.

slice mushrooms & shallots & put in large frying pan with some butter.

You didn't put enough butter in, add some more.

Bit more.

That's better.

Right, fry off 'till the shallots are softened and add the wine (1 middling to large glass).

Mmmmm, lovely.

Season & add a little fresh thyme.

Allow to liquid to reduce by half (more if it looks too runny, but remember it'll reduce in the oven too).

Take casserole dish from oven & pour in mushroom & onion mix.

Place cod fillets on the top, dress with thin slice of lemon & a few tarragon leaves on each piece.

Return to oven & cook for about 12 mins for 2 people - 15-17 if you are doing 4 portions (in which case, you probably should have bought more mushrooms. And butter).

There! Done! Now everyone thinks you are the best cook ever. Very nice with watercress & rocket salad and new potatoes.

I really mean it about the wine.

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By *irtyGirl OP   Woman
over a year ago

Edinburgh


"I fear some of you aren't taking this thread seriously!

Sorry mother !"

Hahahaha!! You make me giggle Granny!

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By (user no longer on site)
over a year ago

Subways Southwest Sauce

240 ml Mayonnaise

15 ml Lime Juice

30 gr Chipotle Peppers

1 piece Garlic

15 gr Dijon Mustard

Puree the chipotle peppers and garlic.

Combine the mayonnaise, mustard, lime juice, chipotle and garlic in a bowl.

Mix up the contents of the bowl properly.

Add salt for more taste.

Cover up the bowl and put it in the fridge.

Now you can make sandwiches taste like a slice of heaven!

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By (user no longer on site)
over a year ago

Valentines SEDUCTIVE STRAWBERRIES.

take 10 mins serves 2.

40ml double cream.

15g dark or light chocolate.

100g strawberries.

place the cream and choc in a bowel . Get saucepan of water heat up with bowel over not letting water touch bottom of bowel. Stit untill glossy and a sauce . Take off heat let cool for 30 mins . Take Strawberries by green end and dip hafe way so only half cover in chocolate and rest in a little bowel on a nice plate. You can have fun with the rest .. and place that not just on the fruit. jo xxxxxxxx

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By (user no longer on site)
over a year ago

SAUCY TWOSOME

1 x male

1 x female

a couple of glasses of wine

sexual chemistry

throw in a few condoms and mood lighting flirt for 20 minutes and enjoy.

variations to this recipe can be added

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By (user no longer on site)
over a year ago


"HAM IN COCA-COLA 2 kg gammon, mild cure

1 onions, peeled and halved

2 litres cola

For the glaze

1 handfuls cloves

1 tbsp black treacle

2 tsp English mustard powder

2 tbsp demerara sugar

. I find now that mild-cure gammon doesn't need soaking. If you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin side down if it fits like that, add the onion then pour over the cola.

2. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 1/2 hours. If your joint is larger or smaller work out timing by reckoning on an hour a kilo altogether, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give a good 15 or so minutes' extra so that the interior is properly cooked.

3. Meanwhile preheat oven to 240°C/gas 9.

4. When the ham's had its time (and ham it is now it's cooked, though it's true that Americans call it ham from its uncooked state) take it out of the pan but do not throw away the cooking liquid. Let the ham cool a little for ease of handling. (Indeed you can let it cool completely then finish off the cooking at some later stage if you want).

5. Remove skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin taking care not to dislodge the cloves. Then gently pat the mustard and sugar onto the sticky fat.

6. Cook, in a foil lined roasting tin for approximately 10 minutes or till the glaze is burnished and bubbly.

7. Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180°C/gas 4, turning up the heat towards the end if you think it needs it.

"

It has to be fully leaded cola not diet, the sugars in the cola are needed. I've done this method of cooking ham lots.It is delicious. Think this will be on the menu on Sunday now! xxxxx

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