Tdawnaz, that looks good , hell I am getting hungry again , and the next salad is 10 hours away  , 
yeah, any good recipes for a batchelor  would be wellcome , apart from getting married again  , it would have to be quick and simple for me , as I lack culinery skills , getting sick of Irish stews and cottage pies , and my friends are getting tired of me turning up at meal times looking hungry ,
one thing that puzzels me,  most women are fantastic cooks , but all the top chefs are male ?, good food is cooked with loving care , and most guys are not known to have that gene ,  especialy my generation ,
it was never part of my schooling , but it is good to see that has now changed in the UK ,

Well S#!t if you got the cornbread i got a good recipe for chili in a dutch oven, ill post it tomorrow when i find it

I have a feelng this will be  a great thread.  And filling also.

I'd like to post some, but it's hard writing a recipe out of your head. Plus, I don't measure stuff, I just follow my instincts.
And also, I'm not sure you'll like them.

This is my favorite Filipino food, called Sinigang(Sin-Knee-Gang). Basically it's vegetables and meat stewed in a spicy Tamarind based broth. You could use beef, pork,fish or shrimp. I don't know how to cook the fish though.

Ingredients:

12 pcs Tamarind (Sampaloc)
1 Kilo beef/pork/fish/shrimp (cut beef/pork into chunk cubes, if fish, cut into sections and it is also best to use     Filipino Milkfish)
1 big Onion (diced)
6 tomatoes (quartered)
2 pcs Radish (sliced)
4 pieces Taro (peeled & cubed, this is a rootcrop that looks like sweet potatoes/yams)
1 bundle StrinGBeans (cut 2" long)
1 bundle Kangkong (cut i2" long, include soft stalks, also called water spinach/swamp cabbage, if you can't get them, you could maybe use spinach)
3-4 pieces Siling Haba (  http://www.stuartxchange.org/Sili.html  )
Salt to taste
5-6 cups of Water   

Procedure:

1. Boil Tamarind until soft. Extract and strain all juices and set aside.(don't include seed juice of course)
2. In a pot, bring beef/pork to a boil, lower fire and simmer for an hour or 2 until beef/pork is tender.
3. Remove the gunk that floats to the surface.
4. Add in onions, tomatoes and tamarind juice.
5. Add in taro, and cook for a few minutes.
6. Add in strinGBeans and kangkong stalks.
7. Season with salt to taste.
8. Add in kangkong/spinach leaves and siling haba.
9. Serve hot.

In the case of shrimp, you add those last, together with the string beans.

It also tastes better if you season it with our favorite Patis (  http://en.wikipedia.org/wiki/Fish_sauce ), but it is notorious for it's distinct aroma, and I believe it is banned in some countries. in North America, I believe we have Filipino Groceries Stores there.

Green Chili Chicken Enchiladas


Ingredients:
Chicken Thighs (6)
Long green chili's aka Anaheim (6-8)
Corn tortillas (12)
Green chili's aka jalapenos (2-3)
cheese (1 lb. Monterrey jack or colby)
Cream of Chicken soup (1 can)
Cream of Mushroon soup (1 can)
Flour
Oil
Garlic powder
salt and pepper




lol i have to come back and edit this i have got to get daughter over to ballet practice will finish when i get back.
so mamaT at least you know what you need to make this