Recipe Thread of Doom. [Archive] - The Gemstone IV Players' Corner

diethx

07-17-2008, 04:48 AM

This was a good idea, and those cookies looked freaking good.

So, post your favorite recipes here. I'm not really a (great, fancy) cook, but I make an awesome meatloaf. So I guess i'll share that one with you guys. It's pretty easy to make, real simple.

2lbs. ground beef, lean & defrosted
1 envelope Lipton beefy onion soup mix
1/4 cup ketchup
3/4-1 cup shredded romano cheese
*2 cans whole white potatoes - optional, but I like to cook these with my meatloaf often

Preheat to 375, and mix everything except the potatoes in a big bowl. Put in a dish/pan and shape so it's even on top. Cook uncovered for 45-70 minutes, checking periodically (cut the center, brown = done).

If you want to cook with the potatoes, fill the pan around the raw meat mixture with about 1/4 inch of water & arrange the potatoes there. I like to sprinkle them with a little salt, pepper, & garlic powder, but you can sprinkle with whatever.

It's nom nom nom nomalicious :D

Tisket

07-17-2008, 04:51 AM

I'm gonna take all the credit if this thread is successful. If it falls flat I deny any input.

diethx

07-17-2008, 04:52 AM

Haha. It was your idea, you can own that. But you were too lazy to make it!??!?!?! :D

Tisket

07-17-2008, 04:52 AM

See my title.

diethx

07-17-2008, 04:53 AM

Noted.

Mighty Nikkisaurus

07-17-2008, 04:58 AM

I guess I'll post some recipes here.. I try to keep certain recipes under wraps though, though I guess for most it's more about technique than the actual ingredients.

Green Tea Cookies

125 g. of butter (unsalted)
1 1/2 c. sugar

Cream together until extremely pale and fluffy.

Add in two eggs, one at time, beating each egg fully into the creamed sugar and butter. Then add and mix in:

2 c. sifted all-purpose flour
1 tbs. baking powder
1 tbs. matcha (green tea)
1/2 can of canellini beans (white kidney beans), drained and then mashed up
1 1/2 teaspoons lemon extract (if I have it on hand I'll add a couple teaspoons of lemon zest too)
Roughly two handfuls of finely chopped nuts (pecans, walnuts, pine nuts, or almonds) (this is optional)

Add flour as needed to get the dough to the right texture-- it shouldn't be goopy or un-rollable.

Roll into small tablespoon-sized balls and space evenly on an ungreased cookie sheet. Press down the tops slightly and bake at 375*F for about 12-15 minutes (bottoms and bottom edge should be a light golden brown).

TheRunt

07-17-2008, 05:01 AM

Damn favorite recipes? I've got way too many. And I mean way way too many.

But heres my meatloaf one.
Measurements not exact because I don't measure meatloaf.

About 2lbs ground meat
1c bread crumbs
1egg
about half a medium onion finely chopped
1T each salt, dried parsley probably a bit more than that on parsley maybe 1 1/2 to 2 T
1t each pepper, garlic powder, cumin, chili powder
Mix, shape into a loaf and put it on indirect heat on a grill till done. I cheat and use a thermometer. about 160 if store ground. about 150-155 if I grind it.
Glaze with bbq sauce a little before done. Cover with foil and wait about 15 minutes before slicing.
When I get around to it I'll post my cheese cake and cream puff recipes.

Tisket

07-17-2008, 05:06 AM

I love easy stuff mostly because my family is just as appreciative as if I had slaved for hours over a stove.

Tuna Melts:

Split and toast English muffins. Combine drained canned or predrained pouch of tuna with a bit of ranch salad dressing, sour cream, and chopped celery and put on muffins. Top with tomato slices and sliced cheese (muenster or Havarti works but just about any kind will work). Broil until cheese melts.

Not really a recipe I guess but oh so good.

TheRunt

07-17-2008, 05:10 AM

Those cookies sound.... Interesting? I might have to try them.
And that tuna melt is a recipe. Sounds good. But I'd add a little diced dill pickle to it. Close to mine but I haven't tried the celery or ranch. I just usually use mayo. I do have to try the ranch sounds good.

diethx

07-17-2008, 05:11 AM

I used to use celery in my tuna salad, but ever since I moved to the south and found sweet relish*, that's all i'll use. It's so tasty.

Edit: And oh yeah, those melts sound really good. I'm not a fan of sour cream though, does that taste really shine through?

*Edit #2: Oops, I meant sweet salad cubes, not sweet relish. They're basically the same thing except the cubes are chunkier and better for putting in, what do you know, SALADS! :D

Tisket

07-17-2008, 05:11 AM

Recipes should be tweaked to suit different tastes and actually pickles do sound good, gonna try that next time.

Mighty Nikkisaurus

07-17-2008, 05:15 AM

Homemade Caramel

Combine:

8 oz. sugar
2 oz. water
3/4 tsp lemon juice

in a VERY clean pot (in fact you may want to give it a wipe on the inside with lemon juice on a paper towel before adding the sugar and water and other lemon juice).

Turn on the burner and bring the mixture to a boil, stirring to help dissolve the sugar. Do NOT whisk it and try to avoid getting any air into the mixture.

Once the sugar is boiling, stop whisking and use a pastry brush and some water to briefly wash the inside of the pot. Use the handle to gently move around/shift the sugar to keep any parts from scorching, keeping an eye on the coloration. Once the sugar reaches an even golden brown hue (somewhere between 320-340 degrees Fahrenheit) , take it off the heat and let it cool for about five minutes.

Take 5 ounces of heavy cream and scald it (boil it for just a moment then remove it from the heat) and slowly pour it ounce by ounce into the caramel mixture, stirring it in as you go. Once all of the cream is added, return the pot to the heat and stir to make sure it's all a homogenous mixture.

Once cool you can use milk to make it into a kind of sauce, or you can put it in a jar, etc for use as a heavier topping, etc.

TheRunt

07-17-2008, 05:17 AM

Sweet relish/cubes? Damn I just lost all respect for you. Joking. But I can't stand sweet pickles. Dill is the only one for me.

diethx

07-17-2008, 05:20 AM

I was the same way for like 20+ years, and I ate so many damn pickles my grandma called me the pickle princess! Seriously though, i've always been a sour pickle gal, and I still can't eat sweet pickles on their own. But sweet cubes are damn good in tuna salad with mayo. And in my mother in law's deviled egg and potato salad recipes... which I guess I can post here.

Mighty Nikkisaurus

07-17-2008, 05:22 AM

This is really simple dessert, especially if you just buy a brownie mix at a store. Last one for the evening :D

Brownie S'mores

1 pan of baked, ready-to-go brownies*
Bag of large marshmallows
Graham crackers
Chocolate syrup

*a note about the brownies-- when you bake them, line your pan with aluminum foil that some hangs over each side. Once you make the brownie S'mores it's easier to dish it up if you can just grab the foil and lift the whole thing out of the pan rather than trying to get out individual pieces.

Cut a bunch of the marshmallows in half length wise and cover the top of the brownies, cut-side down, with them.

Crush up a bunch of the graham crackers. It doesn't have to be all an even, mealy consistency but no massive chunks/pieces.

Turn your oven onto broil, put the brownies in it. Don't go anywhere or do anything but watch them through the oven window for about five minutes, until the tops of the marshmallows are brown and toasted (they burn easily so dedicate your full attention at this point).

Get them out of the oven. Use the handy aluminum side handles to remove the whole thing from the pan, and cut individual portions. Put each portion on a plate- drizzle the top with some chocolate syrup, then sprinkle a generous handful of the crushed graham cracker over the whole thing.

Serve immediately-- they taste best warm!

diethx

07-17-2008, 05:30 AM

Deviled Eggs:

Eggs
Mayo
Salt & pepper
Sweet salad pickles

I can't tell you how much to use, because in this recipe you just choose however many eggs you want to make and add everything else to taste.

Boil eggs, transfer immediately to cold water, then shell, peel, & rinse. Fresh eggs shell MUCH easier, btw. I learned that the hard way, hehe. Halve the eggs, and mix the yolks with the other ingredients in a bowl. Slowly add the mayo first, until the yolks are creamy but not watery. Then just add the other stuff in small amounts until you taste a combination you like. Stuff the whites and then chill them.

Potato Salad:

Approximately 5 or 6 medium sized white potatoes
2-3 tbs sweet salad pickles
2-3 tbs mayo
1/2 teaspoon yellow mustard
1/2 teaspoon ketchup
1 hard boiled egg
salt & pepper

Peel, cut (into quarter or so-sized pieces), wash potatoes & boil for 20 minutes until tender, but not mushy, then drain. Peel, clean, chop egg. Mix everything until creamy, & add more mayo & pickles if needed. Chill.

TheRunt

07-17-2008, 05:31 AM

Those brownie smores sound good. I also like brownies ala mode. Get a fresh hot out of the oven brownie and toss on a big scoop of vanilla ice cream and hit it with some hot fudge or chocolate sauce. Damn I'm in heaven.
I can't stand sweet pickles in just about anything. Tuna/egg/potato salad. But you did give me and idea about putting dill relish/chopped up dill pickles in deviled eggs. That sounds good. Oh and on deviled eggs I changed from plain old yellow mustard to a spicy dijon or similar. And perhaps a bit of horseradish depending on the company.

diethx

07-17-2008, 05:33 AM

Yeah, I don't like my eggs spicy. And I guess I just find her recipe to be perfection, and you don't mess with perfection.

TheRunt

07-17-2008, 05:41 AM

My family's potato salad recipe I can't give out. Mainly because I don't know it down pat yet. I'm still learning from my mother.
Deviled eggs
Hard boiled eggs
mayo
mustard(used to be yellow but I've since switched to dijon or a stone ground)
salt & pepper
And to taste
cheese, bacon bits(real only) chives horseradish.. etc damn near anything you might put on any potato depending on the mood your in. But if you put in cheese/bacon cut back or eliminate the salt because those will add enough.
Oh and I quit boiling my eggs. Well not exactly but close. Put the eggs in a pot with water to cover. Bring to a boil and shut off the heat and cover for fifteen minutes. Drain and cool. Works great. Oh one other tip for deviled eggs. But this is only for the anal types. Put the egg carton on its side in the fridge the day before you cook them. The yolks end up much more centered that way.

thefarmer

07-17-2008, 05:45 AM

I hate measuring

Edit:Oh, and what cookies?

TheRunt

07-17-2008, 06:00 AM

You don't have to measure to cook. I rarely do. Except when I bake and such.
And the cookies are some green tea cookies posted by Narcissiia. Which sound really strange because I have never tried cookies with beans in them before. Except maybe mass manufactured with soybean protein and such. Which makes me want to try them.

TheRunt

07-17-2008, 06:01 AM

Here it is
<Green Tea Cookies

125 g. of butter (unsalted)
1 1/2 c. sugar

Cream together until extremely pale and fluffy.

Add in two eggs, one at time, beating each egg fully into the creamed sugar and butter. Then add and mix in:

2 c. sifted all-purpose flour
1 tbs. baking powder
1 tbs. matcha (green tea)
1/2 can of canellini beans (white kidney beans), drained and then mashed up
1 1/2 teaspoons lemon extract (if I have it on hand I'll add a couple teaspoons of lemon zest too)
Roughly two handfuls of finely chopped nuts (pecans, walnuts, pine nuts, or almonds) (this is optional)

Add flour as needed to get the dough to the right texture-- it shouldn't be goopy or un-rollable.

Roll into small tablespoon-sized balls and space evenly on an ungreased cookie sheet. Press down the tops slightly and bake at 375*F for about 12-15 minutes (bottoms and bottom edge should be a light golden brown).>

125g of butter is right at 4oz or one stick right?

Valthissa

07-17-2008, 09:40 AM

[quote=TheRunt;763791]You don't have to measure to cook. I rarely do. Except when I bake and such.
quote]

I couldn't agree more. Virtually everything I make for dinner (and I cook almost every night) is based on an approach rather than a recipe. Except for baking, you can't bake just using principles, you have to measure. So I don't bake. ever.

I recommend the following books:

Harold McGee - On Food & Cooking
Jacque Pepin - LaTechnique & La Methode

C/Valth

Oh, and I love Penzy's. Herbs and spices make your meals sparkle. I've been to Carytown in Richmond twice since they opened earlier this year.

Nieninque

07-17-2008, 10:05 AM

My favourite way to cook fish:

Get a nice whole (gutted and scaled) fish. I live by the sea so there are some great places to get fresh fish from.
Get a load of your favourite herbs and stuff the fish with the herbs after seasoning the inside and outside of the fish with salt and pepper. Throw in some lemon slices for good measure. Case the fish in sea salt in a dish and sprinkle the top of the salt with water.
Bake the fish for 30-40 minutes depending on the size and when it's done, the top layer of salt should come off as a nice crust leaving a beautiful evenly-cooked fish just ripe for the eating.
Bream or red-snapper are my favourite for this, but you could do most fishes in this way.

Sweets

07-17-2008, 10:55 AM

BigWorm

07-17-2008, 01:04 PM

Steamed Mussels

1 pound of fresh mussels
1 cup of dry white wine
1 clove of garlic
1/2 of a small onion minced

Saute garlic and onion for a few minutes in large pot with just enough butter to keep them from scorching. Add wine and mussels, turn heat to medium and cover. Let them steam for 2-5 minutes (until all shells have opened) and enjoy!

These are awesome dipped in melted butter or vinegar.

I have a boner for fresh basil in general, but I like to add a bit to my mussels. That's a really solid method for mussels though. For best results make sure you don't add the mussels until your liquid is nice and hot.

BigWorm

07-17-2008, 01:06 PM

You don't have to measure to cook. I rarely do. Except when I bake and such.

Truth. Obviously it helps if you've made the dish many times before too so the first time its always nice to have a recipe to start with then modify it a little bit the next time you make it. Baking is a whole different art and one that requires a lot more precision that cooking.

diethx

07-17-2008, 01:32 PM

Man i'm so damn hungry now. I haven't eaten yet today and i'm already at school so my choices are: vending machine crap, or walking a mile in what feels like 100 degree weather to get something from the student center, which is like... crappy pizza, fast food, or crappy sandwiches. /cry

Keller

07-17-2008, 02:08 PM

BEST MARGHEIRTIA EVER: Warning, tastes great but will get you really wasted.

2 parts tequilla
1 part triple sec
1 part lime juice (when making large/many batches -- buythe pre-squeezed shit. I made that mistake one night. I was squeezing limes through my whole dinner party)
Sugar to taste.

GUACAMOLE:

4 medium alvocados
1 medium red onion
2 cloves of diced garlic
1 diced jalopeno (seeded of course)
IMPORTANT: 6-8 slices (diced up finely) pickled jalopenos (IM-FUCKING-PORTANT) and a spoonful of the pickled juice
about 1/4 to 1/3 sprig of cilantro, chopped
Juice of 1 lime (not only for taste, but to prevent the alvocado from browning)
chilli powder, cumin to taste.
Salt to taste.

Brattt8525

07-17-2008, 02:20 PM

Hamburgers with stuff in the middle!

Make 2 patties however thick you desire
cook bacon crumbe/add cheese of choice IE montery american whatever/ranch dressing mix together.
Place that mix on one patty top with other seal edges and cook.

Meatloaf is basic but you can add the following
Frito's instead of bread crumbs
Add ground italian sausage to hamburger.

Breakfast Pizza..

Jimmy Dean sausage
eggs
cheese
crescent rolls
cream cheese
*optional hashbrowns/green chilis*

Brown sausage mix cream cheese into it.
Place crescent rolls in 8X12 dish then top with sausage mix
Add cheese of choice
Scramble eggs pour over top

Cook until eggs are done through.

You can add the green chilis and hashbrowns if you like it all depends on personal taste.

makes a great on the go breakfast.

Sean of the Thread

07-17-2008, 02:26 PM

This is a great recipe.

Ribeye rare on a plate.

/done

diethx

07-17-2008, 03:39 PM

GUACAMOLE:

4 medium alvocados
1 medium red onion
2 cloves of diced garlic
1 diced jalopeno (seeded of course)
IMPORTANT: 6-8 slices (diced up finely) pickled jalopenos (IM-FUCKING-PORTANT) and a spoonful of the pickled juice
about 1/4 to 1/3 sprig of cilantro, chopped
Juice of 1 lime (not only for taste, but to prevent the alvocado from browning)
chilli powder, cumin to taste.
Salt to taste.

I am so trying that without the onion. I freaking love guac.

Hamburgers with stuff in the middle!

Make 2 patties however thick you desire
cook bacon crumbe/add cheese of choice IE montery american whatever/ranch dressing mix together.
Place that mix on one patty top with other seal edges and cook.

Meatloaf is basic but you can add the following
Frito's instead of bread crumbs
Add ground italian sausage to hamburger.

Breakfast Pizza..

Jimmy Dean sausage
eggs
cheese
crescent rolls
cream cheese
*optional hashbrowns/green chilis*

Brown sausage mix cream cheese into it.
Place crescent rolls in 8X12 dish then top with sausage mix
Add cheese of choice
Scramble eggs pour over top

Cook until eggs are done through.

You can add the green chilis and hashbrowns if you like it all depends on personal taste.

makes a great on the go breakfast.

omg nom nom I'M SO HUNGRY.

Sweets

07-17-2008, 04:46 PM

I have a boner for fresh basil in general, but I like to add a bit to my mussels. That's a really solid method for mussels though. For best results make sure you don't add the mussels until your liquid is nice and hot.

Now I have a boner for fresh basil with my mussels. Gotta try this. Good call on the liquid too. It's all in the timing.

Nieninque

07-17-2008, 04:48 PM

Mighty Nikkisaurus

07-17-2008, 04:48 PM

I also don't measure to cook but just trying to eyeball most baking unless you are VERY experienced with the recipe is a recipe for disaster for most people.

My baking dishes are measured in weight rather than using cups, etc. Weight tends to be more exact-- converting over to volumetric doesn't work for every recipe either. If it bugs you trying to find the proper conversion, you can get a cheap kitchen scale almost anywhere.

For the green tea cookies, the butter equals out about a stick and slightly under a quarter if you get one of those four-sticks in a packages.

Sweets

07-17-2008, 04:48 PM

I'm making the guacamole soon.

:love: guac.

Sweets

07-17-2008, 04:50 PM

Need some parsley in there too.

Into the pot it goes!

landy

07-17-2008, 05:05 PM

This is a great recipe.

Ribeye rare on a plate.

/done

Preheat pan to 375
Crack 2 eggs in to pan
Scramble and serve with a garnish of toast

Viola, you have mastered the landy level of cooking.

War Angel

07-17-2008, 05:08 PM

I know it's summer, and soups aren't all that popular, but my favorite recipe ever is Tortilla Soup.

Tortilla Soup

Ingredients:
1 each, cut into chunks:
small green bell pepper
medium-size yellow onion
½ lb. celery cut into 1 inch pieces
1/2 lb. carrots, cut into 1-inch pieces
1/3 C. cilantro leaves
1 Tbsp. minced garlic
2 tsp. each: chili powder
2 tsp. cumin
1½ tsp. cracked black pepper
2 sticks plus 2 Tbsp. butter,
divided 1/3 C. olive oil
10 ounces corn tortillas
3 quarts water
4 ounces chicken-seasoned stock base
1/3 C. flour
1¼ pounds tomatoes, peeled and coarsely chopped
2 pounds skinless, boneless chicken breasts, grilled
and diced into ¼-inch cubes
Fried corn tortilla strips (1/8-by-1-inch) and grated Cheddar
cheese for garnish

Preparation:
Place bell pepper, onion, celery, carrots and cilantro in food processor and finely chop; set aside in a large bowl
In a small bowl, combine garlic, chili powder, cumin and black pepper and stir into chopped vegetables. Melt 1 stick plus 2 tablespoons butter and olive oil in large pan over medium heat. Add vegetable mixture and sauté, stirring often, until vegetables are transparent and lightly browned.
Finely chop the 10 ounces of tortillas in food processor and add to vegetable mixture; sauté over medium heat until soft. Transfer mixture to a large pot over medium heat.Add water and chicken base, mixing until chicken base is dissolved.
In a large skillet over medium-high heat, melt remaining 1 stick butter and whisk in flour. Cook 2 to 3 minutes, while whisking, to make a roux. Add roux to soup; stir and let simmer 20 minutes. Stir in chopped tomatoes, then diced chicken; cook until heated through.
Ladle soup into bowls and sprinkle with tortilla strips and grated cheese. Makes 1 gallon.

Mighty Nikkisaurus

07-17-2008, 05:14 PM

Mmm that sounds so good.

I'll post my borscht recipe on here eventually.

thefarmer

07-17-2008, 05:28 PM

I couldn't agree more. Virtually everything I make for dinner (and I cook almost every night) is based on an approach rather than a recipe. Except for baking, you can't bake just using principles, you have to measure. So I don't bake. ever.

Oh, I can cook just fine. I just meant that it's hard to share a dish when it's "a pinch of this" and "some of that" with "a blob of that paste stuff".

Baking, I leave to the wife.

Vesi

07-17-2008, 07:43 PM

Coleslaw
Head of cabbage
one onion
kosher polish dill pickles (or any sort of dill/sour would work)
mayo
kosher salt (that's just what I use for everything)
pepper
save a little of the pickle juice to add to the mayo
dash of celery salt if you want (I usually leave it out) celery seeds work too

Rough chop everything. This is a chunky coleslaw. Add mayo to desired coating and salt and pepper to taste. Chill and eat. (this is good for all you no sweet pickle eaters) You can throw in some carrots if you must but it's good just the way I listed it.

Ok... this one sounds weird. Trust me everyone will think you worked hard on it.

Chicken (whatever parts you like... just make sure cut up and clean)
1 bottle Russian dressing (not the creamy kind)
1 8 oz jar of apricot preserves
1 package Lipton dry onion soup mix

Mix all the above together (except the chicken) in one bowl. Put the chicken in a baking dish. Pour mixture on top. (should fill up and cover the chicken) Cover with aluminum foil. Bake 30 mins at 350 then drop it down to 325 and bake another hour. The chicken will fall off the bone it will be so tender. It is sort of like sweet and sour but with a different taste/kick. (this is about the only dish I miss being vegetarian... but I've made it tons of times)

One more:

Bunch of fresh broccoli
1 shallot
4 cloves of garlic
grape tomatoes (no certain amount... I usually use around 12 or so with one bunch of broccoli... maybe a little more)
olive oil
red pepper flakes
kosher salt

Chop up broccoli. (Again, just rough cut but try to make uniform) Chop garlic cloves and shallot. Get cookie sheet. Put broccoli, tomatoes (you can leave them whole), chopped shallots and garlic all on cookie sheet. Drizzle olive oil over all vegetables til lightly coated. Sprinkle salt and red pepper flakes to taste and mix all your veggies around, but have them flat on the cookie sheet before going into the oven. Roast in the oven at 325 for... well you just have to see how roasted you want it. (usually around 20 mins but I leave it in a bit longer) I like mine sort of limp... but firm is good too. So, you just have to eyeball it. I like for the things to start caramelizing some. This makes a good sidedish or it's good over rice.

Sorry... I don't measure or time anything. (except baking) I'm totally a look and taster cook. (I don't taste the meat dishes but I've learned so much over the years and the reactions I get I know I'm doing it right... my family doesn't lie to save my feelings. heh)

Brattt8525

07-17-2008, 08:36 PM

For those who like to use sauces/rubs etc this is where I get all of my stuff. Love this place and my favorite rub is the Chisholm trail blend, awesome on baby back ribs etc.

http://www.penderys.com/index.html

Brattt8525

07-17-2008, 08:42 PM

Taco Salad

Hamburger <browned>
Ranch style Beans
Taco seasoning mix
Lettuce <I use Romaine>
Catalina Dressing
Cheese <your choice>
Fritos

Brown hamburger, add taco seasoning mix cook then add ranch style beans cook till heated through.

Place in refrigerator till cold.

Lettuce in bowl add hamburger mix catalina dressing fritos and cheese mix throughly and enjoy.

My husband used to mix the entire deal all together but I prefer to only put in a bowl what your going to eat. That keeps the lettuce crisp for each portion you eat.

Great meal for the summer as its a cold dinner.

The Ponzzz

07-17-2008, 09:09 PM

Ice Water

8oz of Filtered Tap Water
4-5 Ice cubes

Great on a warm day, takes less than 60 seconds to prepare.

Asile

07-17-2008, 09:14 PM

New recipes, yay!

I almost never measure anything any more either, except while baking, but I try to have rough estimates...and my times are estimates usually, too. Unless they're favorites from cookbooks, and then I have a fairly good grip on measurements and times.

My favorite chili recipe (based on one from Al Roker)
Add the following to a slow-cooker:
approx. 1 pound ground meat (turkey, beef, pork)
approx. 1 pound Italian sausage (preferably hot) or chorizo without casings
1 medium to large onion, chopped and sauteed (can be mixed in with the ground turkey/beef/pork)
3 16-oz cans of beans (pick from the following: dark or light red kidney, navy, great northern; mixing is good!) with liquid
1 6-oz can tomato paste
approx. 3 tablespoons chili powder (more if you like things spicy, less if you're a wimp like my mother)
approx. 1 tablespoon ground cumin
8 oz. frozen corn kernels, if desired
Mix well, cover and cook 8-9 hours on low or 4-5 hours on high. Serve with shredded cheese, sour cream, cornbread, etc. as desired

Slow-cooker pot roast (based on recipe in the cookbook Fix It & Forget It)
Put approx. 1 pound carrots (whole peeled baby carrots or chopped carrots) and 4 medium to large red or white potatoes, quartered, at the bottom of the slow cooker. Place a 2-3 pound bottom round roast on top of potatoes and carrots. Dump one packet of dry onion soup mix over the roast, then cover with 1 can of cream-of-whatever (mushroom, celery and asparagus work best) soup. Cover and cook on low for 8 hours.

Easy, easy fruit cobbler (from a former coworker)
Coat the bottom of an 8x8 baking dish with non-stick spray or butter. Take 5 biscuits from a tube of refrigerated biscuits (like the Pilsbury ones, or whichever is your favorite), flatten as much as possible between your hands, and spread as much as possible over the bottom of the dish. Pour in your choice of the following:
1 regular-sized can cherry pie filling
about 3-4 peaches, cut up
about 1/2 - 1 pound strawberries, cut up and mixed with sugar (let sit for a few minutes to allow the sugar to pull out some of the juice; I forget the technical name for this)
Take the remaining 5 biscuits from the tube, flatten, and spread over fruit. Bake at 350 degrees for 30 minutes. Serve warm with ice cream or whipped cream, if desired. (I happen to think this tastes even better the next day, when the bottom layer of biscuits has absorbed more of the fruit juices.)

I'd throw in my recipe for mashed potatoes, but I started making them from actual potatoes instead of the flakes just because my husband specifically requested "the real thing"...and figured it all out one Thanksgiving purely by sight and taste. The only things I can confirm is that I use one whole stick of butter per 4 large potatoes...and using a hand-blender is the easiest way to make it all nice and creamy like everyone likes them.

Mighty Nikkisaurus

07-17-2008, 09:17 PM

Ice Water

8oz of Filtered Tap Water
4-5 Ice cubes

Great on a warm day, takes less than 60 seconds to prepare.

You totally stole this recipe from Martha Stewart.

The Ponzzz

07-17-2008, 09:23 PM

I'm a bit worried to make it public to be honest.

radamanthys

07-17-2008, 10:40 PM

Easiest recipe ever. I call it mousse. It's really not, but it's close. I've shared it with y'all before, I think.

1 tub, "Extra Creamy" cool whip
1 bag, Dark Chocolate chips (The better the chocolate, the better)
1 big spoonful, Cream Cheese

Melt chocolate, warm up cream cheese. Mix it all together. Put into individual cups. Fridge. Enjoy.

Back

07-17-2008, 11:21 PM

Sure now it works... now that my entire post was lost in my copy buffer to a spellcheck on “anesthetic”.

Recipe to follow in a few minutes.

Mighty Nikkisaurus

07-17-2008, 11:33 PM

Possibly my favorite salad of all time:

baby spinach leaves
mandarin orange slices
chopped pear
crushed pecans
dried cranberries
chopped grilled chicken
Newman's Own vinagarette (sweet onion variety is awesome)

Toss it all together. Enjoy.

JohnDoe

07-17-2008, 11:39 PM

Cucumber sandwich

Bread, slather on some miracle whip, thinly sliced fresh cucumbers, salt and pepper.

Tisket

07-18-2008, 01:29 AM

Ice Water

8oz of Filtered Tap Water
4-5 Ice cubes

Great on a warm day, takes less than 60 seconds to prepare.

You forgot to tell us how to make the ice cubes. Slacker.

lol

Jaimaltz

07-18-2008, 01:49 AM

I used to drink tons of those starbucks frappuccino iced coffee things, and then realized I was paying almost 7 bucks for just 4 of them. So I just save up a bunch of the bottles and make my own.

Basically, you just brew like 8 cups of coffee, mix it with some heavy cream and sugar (to taste, everyone likes their coffee differently), stir it up real good until all the sugar dissolves, then put it in one of those bottles and stick it in the fridge. It doesn't really take all that long, it's much cheaper, and you can easily stock up on 50+ little bottles of this stuff in fairly short order. Especially if you're me and have 3 coffee machines just for this purpose, as I'm too lazy to make them as I go, and just stock up a ton of them when I run out. You can also customize the living hell out of it pretty easily.

http://www.cool-drinks.com/Images/FrappuccinoMochaSmall.gif

Peel off the label for good measure. I like the bottles because the mouth is big enough so you can just stick them in the dishwasher when you're done.

Kyra231

07-18-2008, 02:25 PM

My mom used to make this for her diabetic father and actually its super easy and good with some lemon on it.

Cover a large plate with tarragon & w/e other seasoning you like for fish, place tilapia fillets on plate, put a few slivers of butter on top of the tilapia, more seasoning on the fish, cover tightly with saran wrap and microwave for 2-3 min until the fish is white. (comes out like broiled fish)

I serve with wild rice from the steamer. Total prep time is maybe...3 min for all of it, nice on a rushed night.

~K.

Asile

07-18-2008, 03:37 PM

This is my version of the salad my aunt makes almost every night (amounts are to feed roughly 6-8 people, as I rarely make this any other time but Thanksgiving for some reason).

In a large bowl, combine the following:
1 head romaine lettuce, chopped
a handful of fresh mint, chopped (or however much you like)
a few cloves of garlic, chopped (how many depends on how much you like garlic)
6-8 ounces feta cheese, crumbled (I really like using the herb-infused ones, for some extra flavor)

In a small bow, mix about 1/4 cup balsamic vinegar into about 1/3 cup light olive oil (these are my best guesses, since I've always eyeballed it and added the vinegar to taste) until well blended.

Pour olive oil-vinegar mixture over salad and toss well to coat.

(I haven't done this before, but I can easily see how grilled chicken or steak strips could be added to make this a meal-type salad. Num....)

diethx

07-18-2008, 04:03 PM

Here's my lasagna recipe. It's really delicious... although I can't give exact amounts because I never measure it out. And I always end up buying a little more than I need, but you can always use the extra sauce/cheese, if you have any, for baked ziti or something.

1 big box lasagna noodles (I think I usually buy Ronzoni but i'm not sure, whatever comes in that dark blue box)
3 jars of your favorite spaghetti sauce
1 tub of ricotta cheese (I go with the part skim, but you can do whole milk), and make sure it's the big tub. I can't remember how much it holds tho :/
1-1 1/2 packs of shredded mozzarella
2lbs ground beef, lean

You can also add things like sausage, and drained, canned mushrooms if you like. But the above is usually all I add.

Preheat the oven to 350, brown & drain the meat.

Next, in a DEEP pan, put down a liberal layer of sauce. Then a layer of UNCOOKED noodles. You don't need to get any special kind of noodles either, regular ones are fine. Just make sure you add another layer of sauce on top. (The reason I use so much sauce/ricotta is because I don't boil my noodles first, I put them in raw. But if you add enough sauce and cheese, they take the moisture (and taste) from that, and they end up the perfect tenderness and deliciousness.)

Just alternate from there your layers of noodles, sauce, ricotta, and beef. You can do it in any order you want, but always make sure that when you're putting in a layer of noodles, you place it in between two generous layers of sauce, or one of ricotta and the other of sauce so it has enough moisture to absorb.

Once you're done layering and you've reached the top of the pan or run out of ingredients, spread out a nice top layer of shredded mozzarella.

Cook, covered with a loose, puffed up top of tin foil (so the cheese doesn't stick to it) for about an hour. You can check after an hour to see how tender the noodles are by sticking a knife through it, and even cutting off a tiny piece of noodle to taste after it cools a second. An hour should be plenty though.

Then put it back in the oven uncovered, and let it cook for another 5-10 minutes until the cheese browns nicely on top.

War Angel

07-18-2008, 04:20 PM

It's fate ... lasagna for dinner tomorrow night!
I just came back from vacation, and when I did inventory of groceries to replace, I totally missed the tub of ricotta (lasagna must've been a difficult recipe for my husband) because it was hidden behind a 24 pack of mountain dew. (man survival drink)
Does anyone else do the egg + basil + oregano in their ricotta mix? I never did until I moved here to NY and was informed by the italians that's how it's done.

diethx

07-18-2008, 04:58 PM

Nah, I don't like oregano at ALL, so I put it in absolutely nothing. Basil i'm not a huge fan of either. I guess i'm not a huge spices/herbs nut, hehe.

Beguiler

07-18-2008, 05:04 PM

Yeah, my recipe is almost identical to diethx except I mix the ricotta with basil, garlic, parsley, one egg and a half cup of grated parmesan. Just the way my mother taught me to make it. Mange!

BigWorm

07-18-2008, 05:21 PM

Yeah, my recipe is almost identical to diethx except I mix the ricotta with basil, garlic, parsley, one egg and a half cup of grated parmesan. Just the way my mother taught me to make it. Mange!

Yes, you need egg in your lasagna mix. Depending on what kind of ricotta you get, it might also be helpful to add some cottage cheese to give it a little more moisture, especially if you're doing a no boil recipe like the one above. If you're not going to boil the noodles use meat sauce liberally because the noodles will soak up a lot of moisture as they cook.

diethx

07-18-2008, 05:52 PM

I've never used an egg, and my ricotta is still moist as hell when I make it. I guess cuz I use a ton of sauce.

Clove

07-18-2008, 06:00 PM

Cottage fucking cheese. No-bake noodles. My poor gramma Ana Salerno... this is sacrilege.

BigWorm

07-18-2008, 06:14 PM

Cottage fucking cheese. No-bake noodles. My poor gramma Ana Salerno... this is sacrilege.

I don't do no boil personally but I know a lot of people who do. I think that boiling the noodles first works out a lot better. I also like to use mozz but with grated parm and provel (!= provolone. Only seen it in STL) which is a really soft cheese. I also like to put Italian sausage crumbles on top instead of plain ground beef. But to be honest, the meat sauce is probably what makes the biggest difference. If you start with shit meat sauce, it will be crappy no matter what you do with it.

The Ponzzz

07-18-2008, 06:16 PM

My lasagna is:

Boiled lasagna pasta to about ALMOST done (enough to eat it, but still a little hard).

Mix ricotta, mozzarella cheese, garlic powder and homemade sauce (just a little sauce) in a bowl.

Then brown some hamburger and/or sausage (we're a kosher home these days so generally never pork).

Get a glass baking dish and put a light layer of sauce down. Then pasta, then cheese, then pasta, then meat, then pasta, then cheese, then catch all layer, then pasta and then some more sauce and mozzarella cheese.

Cook for awhile, till it looks done, shit. Fucking glorious.

I also make some mean manicottis as well as ravolis.

thefarmer

07-18-2008, 06:19 PM

I make uber wantons.

Mighty Nikkisaurus

07-18-2008, 06:28 PM

Macaroni Casserole

This is pretty cheap and filling. I usually switch out the peppers for whatever is on sale or in season (i.e. zuchinni, green beans, etc).

1 Box of Macaroni and Cheese, prepared as directed on package
1 cup cottage cheese
1/2 cup plain yogurt
1 can chicken, drained (or use leftover chicken, pulled into slivers or sliced into cubes)
2 green bell peppers, finely chopped
1 tbs dried parsley flakes
Salt and Pepper to taste

Sautee your peppers (or whatever vegetables) in some olive oil, then mix them together with all of the above ingredients.

Spread it into a casserole dish.

Crush up 2 cups of cornflakes and mix in about 2 tbs. of melted butter or margarine until it's all a little damp and sprinkle over the top of the mac and cheese mixture evenly.

Bake at 350*F for 30 minutes, or until the top is nicely browned. Cool five minutes and serve.

The Ponzzz

07-18-2008, 06:29 PM

Do you guys really use measuring cups? Man, measuring cups are for suckers.

Mighty Nikkisaurus

07-18-2008, 06:32 PM

Do you guys really use measuring cups? Man, measuring cups are for suckers.

I don't anymore unless I'm baking.

I can eyeball most amounts just using spoons at this point.

The measurements/volumetric amounts are there to help people who aren't so good at that, ha.

The Ponzzz

07-18-2008, 06:44 PM

I'm by no means good at knowing if I have a teaspoon or tablespoon of salt by a glance, but I don't care. After it's done and I eat it, I'm like, shit it's a little salty. Who cares. Puts hair on your chest!

Mighty Nikkisaurus

07-18-2008, 06:49 PM

Yay Russian food.

Borscht

As a note, for every family in Eastern Europe, they all probably have their own recipe. So if there's something you don't like about this one, just change it. It's really hard to fuck up Borscht (though I have actually seen that done). I don't normally like beets but it's really the perfect amount in this soup.

2 qts beef stock (enough to partially fill a large pot)
1 lb ground beef, browned and drained
Around 10 yukon gold potatos, chopped
2-4 chopped full carrots
2-4 finely diced full celery sticks
1 medium white onion, finely diced
1 jar sliced pickled beets

Drain the beets, adding the juice to the beef stock. Add everything but the beets themselves to the beef stock. Bring to a boil, reduce heat to a simmer. Cook until potatoes are tender, take off the heat.

Finely dice the pickled beet slices and add them to the borscht. Cover, refrigerate at least 24 hours (soup always tastes better the next day).

Re-heat the next day (don't boil it though) and dish into bowls. Garnish with a generous dollop of whipped cream and fresh dill on top.

diethx

07-18-2008, 08:34 PM

I also make some mean manicottis

Recipe plz.

I make uber wantons.

Ditto.

The Ponzzz

07-18-2008, 09:17 PM

Flour dough.

Ricotta cheese, garlic powder some mozz.

Roll it and press the dough to close, if no go to get it to stay rolled, use egg whites like a glue (I do this for my egg rolls I make too).

Cook, add sauce, sex.

The Ponzzz

07-18-2008, 09:22 PM

The Ponzz Egg Rolls

Ground beef, brown

Sautee diced mushrooms, red pepper and onions (possible green onion, but doesn't matter) with soy sauce and salt and pepper.

Dice up some celery and carrots (extremely fine).

Mix that shit, add some tamari.

Use egg roll wrappers, roll, use egg whites to seal.

Deep fry, sex.

diethx

07-18-2008, 09:26 PM

The Ponzzz

07-18-2008, 09:33 PM

I do most my cooking at 375-400 for 20 minutes. The lasagna takes about an hour once in the oven.

Sean of the Thread

07-18-2008, 09:45 PM

That's too hot for too long noob.

The Ponzzz

07-18-2008, 09:46 PM

haha no it isn't! 375 is nice!!

Clove

07-18-2008, 09:56 PM

Okay here's your basic pasta recipe for something like... manicotti or lasagna.

5 eggs
3 T olive oil
3 C semolina flour
1 T salt

Sift flour and salt. In food processor or large mixing bowl whisk eggs and oil. Gradually combine flour mixture until a soft, dry dough forms. On waxed paper greased with a little olive oil and a floured rolling pin, carefully roll out sheet until it's about 1/8" thick. For dust sheet with flour, fold dough sheet and slice into even-width sheets or strands. A nice variation is to take about a 1/4 cup of cooked broccolli, chop to a paste in a blender or food processor and work it into the dough for delicious spinach pasta. The same can be done with sun dried tomatoes or chilis.

Cook pasta in boiling water with a couple T of olive oil for three to five minutes and drain.

For my basic lasagna filling, I use a 16oz container of ricotta, 1/2 cup parmesian, 1/2 cup romano, 4 cups mozarella, about 5 minced cloves of garlic, 1 T ground fennil seed, 1t salt, 1t fresh ground pepper, 1T basil (basil and oregano are Italian staples, deal) and 3 eggs. Blend ingrediants in a large bowl.

1 lb ground italian turkey sausage sauteed in 1/2 cup good red wine.

3 Italian eggplants diced and sauteed in olive oil until clear and tender.

Marinara sauce.

Take a lasagna noodle, spread with cheese filling, spoon turkey and eggplant on the bottom third. Carefully spoon marinara sauce over the noodle and roll up carefully jelly-roll style. Spoon a little marinara sauce on the bottom of a lasagna pan and place the roll in seam side down. Repeat until your pan is full of lasagna rolls. Top rolls with more marinara and bake for 45-50 minutes at 350F.

kookiegod

07-18-2008, 09:59 PM

This is one of my favorite party type recipes...

Its next to 0 fat, high protein, and you can swap out the full fat versions if you want,

1 block fat free cream cheese, softened
2 lbs ground turkey breast, browned
2 jars fat free refried beans
3 cups fat free cheese, mozzella and chedder
1 cup of mushrooms, diced and sauteed

In a deep pan, melt the cream cheese, and spread it out over the bottom. Put in the refrigerator to harden up again.

Take it out, put down a layer of beans, then turkey breast, salsa, beans, turkey, etc.

Finish with the cheese and toss it into a 375 oven for 20-25 minutes till everything bubbles together.

Serve with your favorite chip.

~Paul

Back

07-18-2008, 10:05 PM

I’m guessing you either live in a very northern state or are descended from Eastern Europeans.

The Ponzzz

07-18-2008, 10:08 PM

Did you bring that to Jenny's? Or did someone make it there. I remember having that. Was good.

Mighty Nikkisaurus

07-19-2008, 01:03 AM

descended from Eastern Europeans.

Bingo. Russian family.

I do live in a Northern State but that's more coincidence.

Clove

07-19-2008, 09:10 AM

Yeah we don't have all that many Russkies up here (although two of my coworkers are Russian immigrants).

Clove

07-19-2008, 09:23 AM

Okay chicken or eggplant parmesan.

2 parts breadcrumbs
1 part grated parmigiano-reggiano
1 part grated romano

Generally 1 cup breadcrumbs and 1/2 cup each of cheese is ample.

About 3 or 4 eggs whisked. Mince about four cloves of garlic and toss with the whisked eggs and let sit in the fridge for about 20-30 minutes.

Coat boneless skinless chicken breast in egg/garlic wash, then bread in crumb-cheese mixture.

Bake on a little olive oil for about 30 minutes at 350F, or if you have a deepfryer fry at 400F until crust is golden brown (5-7 minutes).

Top with shredded mozzarella and hot marinara or alfredo (if you want a 1000 calorie dinner).

I like to make this with diced chicken breasts and deep fry them for chicken parmesan nuggets! Nice to topper for fettucini.

With eggplant variant you really want to pan-fry it in olive oil. So good.

Another awesome, awesome variation is to make "fishsticks" from a boneless salmon fillet and bread with the parmesan breading. Bake at 350 for 25-30 minutes. Sooooo good.

Clove

07-19-2008, 09:36 AM

Spinach Risotto

1 cup chopped onion
2 cloves minced garlic
1 T olive oil
1-1/2 C aborio rice
5-6 C hot chicken broth
3 C coarsely chopped fresh spinach
1/2 C finely chopped fresh mint
3/4 C shredded provolone

Saute onion and garlic in olive oil in large saucepan for about 5 minutes (until onions are clear and tender). Add rice and toast in the olive oil and onions for about 3 minutes (keep stirring).

Gradually add hot chicken broth about 1/2 cup at a time into the rice and simmer while stirring constantly. Let each cup simmer off and absorb into the rice before adding the 1/2 cup of broth. This is the bullshit, time-intensive phase of risotto, but there's no helping it. You want to keep adding the broth gradually until the rice is tender and the mixture is wet and creamy. Takes about 30 minutes. Stir in spinach and mint and simmer for 2-3 minutes until spinach is tender. Toss in cheese and stir until melted through.

Clove

07-19-2008, 09:48 AM

My favorite baked pasta

1/2 lb of a "short" pasta. I like farfelle or fusilli
3 C cold marinara sauce
1 lb mozzarella (diced)
1/2 C of parmigiano-reggiano
1 lb Italian turkey sausage
1/4 C red wine
8 cloves of garlic minced
3 italian eggplants (diced)
Enough olive oil

Fry the eggplant and garlic in olive oil until clear and tender. You'll probably have to do this in batches, but that's fine because you want the eggplant to cool. Set aside in a large mixing bowl. Remove sausage from casings and fry in the same pan as the eggplant with the red wine. Drain and toss sausage with eggplant. Boil pasta very quickly (about 3 minutes) until it just begins to soften but it still crunchy. Drain. Toss with eggplant and sausage. Stir in cold marinara sauce and mix will. Add cheese and mix well. Put whole mixture in a glass 9x13 inch baking dish and bake covered in foil for 45 minutes at 350F

Clove

07-19-2008, 09:58 AM

I used to make pizza dough with my little brothers (and fresh pasta) in the summer. The little punks probably don't remember crap about the cooking I taught them when they were children.

Now I use Boboli shells. Fucking love those things. I like the individual twin packs. Toss in the freezer they last forever and you can make some great QUICK pizzas.

BBQ Shrimp Boboli

2 Boboli individual sized shells
About 1/2 cup smoked mozzarella
About 6 T BBQ sauce
1/4 lb (4 oz) Cooked shrimp (diced)
1/4 C diced red onions
4 strips cooked bacon
Olive oil

Drizzle a little olive oil and spread over the bottom of the Boboli shells.

Spread 3 T BBQ sauce over the top, then 1/4 cup shredded cheese, then 1/2 the shrimp, 1/2 the onion and 1/2 the bacon. Repeat for second shell. Bake on a cookie sheet at 450F for 10 minutes until cheese is bubbly.

r0xors

Asile

07-19-2008, 11:58 AM

Easy Italian-Style Chicken
(My mom used to call this chicken parmigiana, but we all know better by now. It still has major points for being easy and leaving great leftovers.)

Put about 1 pound of boneless, skinless chicken breasts in a baking dish. Top with chopped spinach (we use an 8-oz. package of frozen spinach, thawed and well drained), 16 ounces of ricotta cheese (non-fat, low-fat or whole-fat, however healthy you want to be), and a jar of your favorite store-bought pasta sauce or the equivalent of home made. I also really like adding in thin slices of zucchini or yellow squash, for some extra veggies. Top with mozzarella cheese, however much you like. Bake at 350 degrees for 40-45 minutes, or until chicken is cooked through. Serve over your favorite pasta (spaghetti, linguini, rotini, whatever).

Macaroni Salad, Version 1 (borrowed from the cookbook Festive Fare for Festive Days)
Cook 2 cups dried macaroni according to package directions. Rinse with cold water, drain, and dump into a large mixing bowl. Add chopped carrots, chopped celery and green onions. (I do a really rough chop 'cause I like it chunky, but chop as fine as you prefer. I usually have about 1/4 cup green onions and at least 1 cup of the chopped carrots and celery, but feel free to use more or less.) Mix in 2 cups of PLAIN low-fat or non-fat yogurt and 2 tablespoons dijon mustard until everything is well coated. Chill and serve.

Macaroni Salad, Version 2
(I mixed this up recently when I wanted to make the macaroni salad but didn't have the yogurt or mustard, and didn't feel like running out to get them.)

Cook 2 cups dried macaroni according to package directions. Rinse with cold water, drain, and dump into a large mixing bowl. Add chopped carrots, chopped celery and green onions. (Same info as above.) Mix in about 1 1/2 cups Miracle Whip (regular or light) and about 1/2 cup spicy/red pepper mayo until everything is well coated. Chill and serve.

If you want to add a little more substance to the above salads, feel free to add 2-3 cups of grilled chicken breast chunks or even chunks of Spam (cut the spam into roughly 1/2 to 1-inch cubes, grill in a skillet 'til browned, and mix them into the salad).

And to whoever mentioned provel cheese.. I've seen it sold around here in some of the larger and specialty markets that have kick-ass cheese selections. Nom nom nom, awesome stuff.

Back

07-19-2008, 12:09 PM

Zatrain’s Jumbalaya Rice, Hillshire Farm Turkey Smoked Sausage, fresh jalapenos and tomatoes.

Back

07-19-2008, 12:11 PM

“Breakfast at Back’s”

A few sheets of thinly sliced Black Forest Ham, rolled, then decently sectioned.
1 serrano chile sliced thin. Keep the seeds.
Dice any onion until you have twice the amount of the chile.
2 scrambled eggs
Cheddar cheese. American will not work.
One decently sized flour tortilla heated until it just starts to bubble.
Butter. Of course.

Heat a pan. Throw in butter and ham. Get it hot until the ham begins to brown.

Throw in chilies and onions. Cover. Let steam a bit, then recommence browning the chilies and onions. The ham will be fine.

Crumble cheese into scrambled eggs then toss in pan with ham, serrano and onion. Do not stir frequently. Fold. You want cheese pockets not failed alfredo sauce. Your eggs will be a little wet but I like them that way anyway.

When the cheese gets good and melty, serve over warm tortilla.

I would recommend champagne as a pairing for this dish. Its bubbly and light which works well with the sharp cheese and ham, yet cool and refreshing which cuts the heat and spice of the chilies and onions.

PS. It is still quite savory without the ham so vegetarians can enjoy it as well.

Stanley Burrell

07-19-2008, 01:09 PM

Mayonaise.

Ketchup.

Maybe some cumin or ground pepper.

Mix.

Palm hearts to dip.

Clove

07-19-2008, 01:26 PM

Cumin Rice

This really goes well with salmon.

2 T butter
1 T olive oil
1 green bell pepper deseeded and sliced thin
1 red bell pepper deseeded an sliced thin
3 scallions chopped
4 cloves garlic minced
1 C basmati (or other long grain) rice
1 1/2 t cumin seeds
1/2 t oregano
2 C chicken broth (or veggie broth)

In a large sauce pan saute peppers in the butter over medium heat until soft (about 5 minutes). Add oil, scallions, garlic, rice and cumin seeds and toast, stirring constantly about 5 minutes until rice begins to turn slightly golden. Add oregano and stock bring to a boil, cover and simmer 5-10 minutes until rice is tender. Fluff and enjoy.

Clove

07-19-2008, 01:37 PM

Salmon with Red Curry

Look for red curry paste in the Asian section of your grocery and banana leaves in the Goya frozen food section- tin foil will work if you can't get them.

4 boneless salmon steaks (approx 6 oz each)
2 banana leaves cut in half
2 cloves of garlic minced
2 t fresh grated ginger
1 T red curry paste
1 t brown sugar
1 T Thai fish sauce
2 T lime juice
Fresh chopped red chili to garnish

Place a steak in the middle of each banana leaf. Mix remaining ingredients in to a smooth paste and spoon evenly over the salmon steaks. Fold leaves around the steak into a sealed "packet". Bake at 425F for 15-20 minutes.

Goes great with cumin rice.

Back

07-19-2008, 01:42 PM

1.) Cut a hole in a box.

2.) Put your junk in that box.

3.) Make her open the box.

diethx

07-19-2008, 04:03 PM

Vesi

07-19-2008, 04:17 PM

I'd like to know if anyone's tried some of these recipes and give some feedback. (pun intended) Should we start another thread or just do it here? I would suggest if you tried someone's grandmother's recipe you don't say... I made that and it sucked. So, positive responses please. If you altered it or it turned out not like you expected, then constructive comments, questions or suggestions. That sound good to everyone?

Back

07-19-2008, 04:20 PM

Fair enough.

Mighty Nikkisaurus

07-19-2008, 04:52 PM

Vesi

07-19-2008, 05:09 PM

Methais

07-19-2008, 05:15 PM

A bowl of cereal

1 cup cereal
1/2 cup vitamins A & D skim milk
1 bowl
1 spoon

Pour cereal into bowl

Add milk

Holding spoon in hand, scoop cereal

Eat cereal

Do not eat spoon

Drink milk from bowl

Do not eat bowl

Read back of cereal box

Be astonished at how gay the back of cereal boxes are these days

Vomit

Makes 1 serving

diethx

07-19-2008, 05:17 PM

1/2 cup vitamins A & D skim milk

Nasty.

Methais

07-19-2008, 05:19 PM

Nasty.

THAT'S WHAT THE BOX SAYS TO USE!!!!!!!!!!!!!!!!!!!111111

Plus whole milk tastes like moldy anus. Not that fresh anus tastes any better. So I hear. Right Gnimble?

thefarmer

07-19-2008, 05:22 PM

http://twobites.files.wordpress.com/2007/12/ramen.jpg

diethx

07-19-2008, 05:25 PM

Whole milk tastes awesome, but it's too fattening. I use either 1% or 2%, since they both pretty much taste the same (good). Skim is just horrendous, though. Ugh.

Clove

07-19-2008, 05:36 PM

I use 1% for general cooking. Fat-free 1/2 and 1/2 is good for the coffee.

Keller

07-19-2008, 05:40 PM

Vanilla Bean Haagen-Daz is good for the coffee.

Fixed.

Clove

07-19-2008, 05:41 PM

Wife eats lots of salad, especially in the summertime. Here's a nice vinaigrette that she loves.

1/2 C extra virgin olive oil
1/2 C balsamic vinegar
1 T brown sugar
3 T dijon mustard
2 cloves minced garlic
1/2 t kosher salt
1/2 t fresh ground black pepper
1 or 2 leaves of crushed mint

Whisk or blend all ingredients together until well emulsified.

An alternate citrus vinaigrette that goes nicely as a dressing for poached fish or for salads topped with shrimp or chicken

1/2 C extra virgin olive oil
1/2 C white balsamic vinegar
2 T orange juice
2 cloves minced garlic
2 T dijon mustard
1/2 t kosher salt
1/2 t fresh ground black pepper.

Both recipes make enough dressing for about 6 servings. I make it once or twice a week and my wife takes them to work for her salad and to dip veggies in.

Asile

07-19-2008, 05:43 PM

Whole milk tastes awesome, but it's too fattening. I use either 1% or 2%, since they both pretty much taste the same (good). Skim is just horrendous, though. Ugh.

Skim milk is probably something you get used to. I've been drinking mostly skim milk for...what...15+ years now. A few months ago, someone (not me) bought 2% milk for some reason, and it tasted REALLY heavy to me. My youngest brother-in-law is bouncing between our house and his mom's, and he gets whole milk; I can't really drink it at all.

And ramen noodles rock. One of my favorite things to do is take chicken breasts, season them with salt, pepper, crushed red pepper or whatever other combination of herbs/spices I'm feeling, and grill on something like a George Foreman grill or panini press/grill...then serve over plain ramen noodles tossed with a little of the same herb/spice I put on the chicken. It's a nice alternative to regular pasta or egg noodles.

And nuts. I'm hungry now too.

Clove

07-19-2008, 05:43 PM

Fixed.Mmmm. I like to crush up a few green cardamom seeds and toss it in my coffee with a cinnamon stick, sugar and lots of cream. Dessert.

Clove

07-19-2008, 05:47 PM

One of my favorite things to do is take chicken breasts, season them with salt, pepper, crushed red pepper or whatever other combination of herbs/spices I'm feeling, and grill on something like a George Foreman grill or panini press/grill...then serve over plain ramen noodles tossed with a little of the same herb/spice I put on the chicken. It's a nice alternative to regular pasta or egg noodles.

And nuts. I'm hungry now too.I <3 the George Foreman grill.

George Foreman grilled chicken boneless chicken thighs.

Clove's all-purpose poultry dry-rub

2 T Brown Sugar
1 T ground cumin
1 T garlic powder
1 T onion powder
1 T paprika
1/2 T kosher salt
1/2 T ground pepper
1/2 t cayenne

Mix dry ingredients and rub generously on boneless chicken thighs. Let stand in the fridge at least 30 minutes... better if you let it sit overnight.

Grill those bitches on the Foreman grill.

Mighty Nikkisaurus

07-19-2008, 05:58 PM

"I enjoy having breakfast in bed. I like waking up to the smell of bacon. Sue me. And since I don't have a butler I have to do it myself... so, most nights before I go to bed I will lay out 6 strips of bacon out on my foreman grill. Then I go to sleep. When I wake up I plug in the grill. I go back to sleep again, then I wake up to the smell of crackling bacon. It is delicious, it's good for me, it's a perfect way to start the day. Today I got up, I stepped on to the grill and it clamped on to my foot. That's it. I don't see what's so hard to believe about that."

Back

07-19-2008, 06:42 PM

Keller

07-19-2008, 07:00 PM

That is not only sexy but very deep

Too many beers.

Drunk at home on a Saturday night at 7pm.

Maybe you shouldn't advise others to step away from their computers to enjoy the fresh air?

Back

07-19-2008, 07:03 PM

Oh no, have fun but be responsible.

Keller

07-19-2008, 07:07 PM

Oh no, have fun but be responsible.

I was mocking you. Not describing my own circumstances.

I am at home at 4pm more sober than I've been in months studying Wills and Trusts.

Tisket

07-19-2008, 07:24 PM

Drunk at home on a Saturday night at 7pm.

Maybe you shouldn't advise others to step away from their computers to enjoy the fresh air?

He's west coast I believe so it'd be a few hours earlier.

Not that I am opposed to a beer or two on a hot afternoon during the weekend.

Back

07-19-2008, 07:29 PM

He's west coast I believe so it'd be a few hours earlier.

Not that I am opposed to a beer or two on a hot afternoon during the weekend.

Oh so wrong, yet so right, Clinks.

Mighty Nikkisaurus

07-19-2008, 07:42 PM

In any case, my George Foreman grill quote is compliments of Michael Scott from The Office.

diethx

07-19-2008, 09:38 PM

Skim milk is probably something you get used to. I've been drinking mostly skim milk for...what...15+ years now. A few months ago, someone (not me) bought 2% milk for some reason, and it tasted REALLY heavy to me. My youngest brother-in-law is bouncing between our house and his mom's, and he gets whole milk; I can't really drink it at all.

Yeah... it's really not. All my mom bought when I was growing up was skim milk. And I had always, ALWAYS hated milk. It was watery, gross, with that nasty sour aftertaste. And yes, I was drinking "fresh" skim milk (as fresh as it can get, anyway).

When I moved in with a friend of mine, I tried a glass of whole milk that she bought. And I couldn't believe how good it was. I couldn't believe I actually LIKED milk, after like, 19 years. I still can't believe that I always figured it all tasted the same (nasty).

So I dunno, I guess others could get used to it. Never worked for me though.

Brattt8525

07-19-2008, 10:09 PM

Queso <sp> Dip

block of velvetta
jimmie Dean sausage
can of rotel
Bag of favorite chips

Brown sausage dump all ingredients in crock pot and cook.

Mighty Nikkisaurus

07-19-2008, 10:10 PM

Yeah... it's really not. All my mom bought when I was growing up was skim milk. And I had always, ALWAYS hated milk. It was watery, gross, with that nasty sour aftertaste. And yes, I was drinking "fresh" skim milk (as fresh as it can get, anyway).

When I moved in with a friend of mine, I tried a glass of whole milk that she bought. And I couldn't believe how good it was. I couldn't believe I actually LIKED milk, after like, 19 years. I still can't believe that I always figured it all tasted the same (nasty).

So I dunno, I guess others could get used to it. Never worked for me though.

Seconded. Skim milk does not taste like whole milk just like whole milk does not taste like heavy cream.

I get raw whole milk every week from a farm here in MA.

Brattt8525

07-19-2008, 10:13 PM

Fettucini Alfredo

1 or 2 packages of cream cheese
Milk <1 1/2 cups-3 cups> dependant on 1 or 2 packages of cream cheese
Butter
Parm cheese <1/2 cup>
salt and pepper
Garlic
**now *I* add chicken boulllien cubes OR the granulated stuff to it as well as a spice called Greek seasoning. It makes the world of difference in taste.***

Cook over low heat until thickened.

Poor over pasta of choice.

Keller

07-19-2008, 10:32 PM

Queso <sp> Dip

block of velvetta
jimmie Dean sausage
can of rotel
Bag of favorite chips

Brown sausage dump all ingredients in crock pot and cook.

Instant diaherea.

Clove

07-19-2008, 10:43 PM

I was mocking you. Not describing my own circumstances.

I am at home at 4pm more sober than I've been in months studying Wills and Trusts.Aren't trusts fun!?

I saw Batman.

Clove

07-19-2008, 10:46 PM

Meatloaf

2 lbs beef
1 cup plain bread crumbs or cracker crumbs
2 eggs
1/2 cup tomato paste
4 tspn Vinegar
4 tspn brown sugar
1 pkg instant onion soup mix
1/4 cup worchestshire sauce
1 tblspn Basil
5 cloves garlic minced
1/4 tsp Salt
1/2 tsp Pepper

Mix vinegar, sugar and tomato paste until smooth

Knead eggs and beef with bare hands until blended. Add garlic, salt, pepper, basil and onion soup mix and keep blending with hands. Add worchestshire sauce and tomato paste mixture (reserve a couple tablespoons to glaze the loaf if you like) and kneading hand until entire meat mixture is smooth and well blended.

Gradually add bread/cracker crumbs to the mixture while blending by hand until mixture is smooth, consistent and firm.

Shape into a loaf by hand - I like to mould it with a bread pan oiled with olive oil. It can be tricky to release, sometimes you have to poke an "air hole" in the meat at the corner of the bread pan, but you get a nice consistent shaped loaf when you're done.

Glaze top with reserved tomato paste mixture if you like

Bake uncovered for 1 hour at 350F.

Let set for 20 minutes and serve.

Notes: Cracker crumbs make a more rich meat loaf. I find leaner ground beef works best 85% beef or better. You can experiment with blends of ground meat 1/2 beef and 1/2 pork, or 1/3 beef 1/3 pork, 1/3 veal etc until you get just the taste/feel you're looking for. Sometimes you can find "Meatloaf mix" ground meat and they work well. You can also experiment with vinegars, white vinegar works just fine, but malt vinegar will make your meatloaf a little sweeter (without loading it up with sugar). Finally the key to a great meatloaf in my opinion is mix, mix, mix- keep squeezing that stuff until it's one smooth, consistent mess of ingredients! It's messy work kneading meat with your hands but it brings the best results, I promise.

Clove

07-19-2008, 10:50 PM

Okie dokie, I believe I covered chicken, fish, beef and veggie.

diethx

07-19-2008, 10:53 PM

Clove

07-19-2008, 10:58 PM

Oh yeah! Dessert!

BTU Brownies (Because you can't measure the calories, you need British Thermal Units)

4 oz Chocolate (use any brand chocolate BUT Hershey's. Long story but I can't vouch for this recipe if you use a Hershey bar)
1/2 Cup Unsalted Butter
1 Cup sugar
1 tsp Vanilla
2 Large Eggs
7/8 Cup (3/4 and 2 T) Flour
1/4 tsp Baking Powder
1/2 tsp Salt
1/2 Cup Chocolate Morsels (optional)

Preheat Oven to 350. Butter and flour an 8x8 pan. In a 1 1/2 quart saucepan or double boiler, carefully melt chocolate and butter together over very low heat, stirring constantly until smooth. Remove pan from heat and cool to room temperature. While chocolate is cooling blend Flour, Salt and Baking Powder together in a mixing bowl, set aside. Stir Sugar and Vanilla into the cooled chocolate mixture, mix well until nearly smooth. Stir in eggs, mixing carefully until mixture is smooth and silky. While mixing slowly sift the Flour mixture into the Chocolate Mixture, blend well until all the Flour is sifted into the mixture and it is smooth. Mix in chocolate morsels. Pour finished mixture into 8x8 pan, scraping as much as possible. Bake at 350 for 20-25 minutes until done.

Back

07-19-2008, 10:58 PM

Queso <sp> Dip

block of velvetta
jimmie Dean sausage
can of rotel
Bag of favorite chips

Brown sausage dump all ingredients in crock pot and cook.

God loves Texas.

Mighty Nikkisaurus

07-19-2008, 11:16 PM

Yay alcohol.

Soviet Sombrero
1 1/2 measures vodka
1/2 measure Cointreau
Lime Juice

Shake with ice, serve in salt-rimmed glass.

Flamed-sugar Absinthe (I thought this was common knowledge but I guess not)
1 shot absinthe
sugar cube
cold water

Put the shot of absinthe in the bottom of a short glass. Submerge the sugar cube in the absinthe, take it out and set it on an absinthe spoon balanced over the glass.

Light the sugar cube on fire, let it burn down and then lower the spoon with the melting sugar into the absinthe.

Add the water to the absinthe until it gets to a taste you like. The water part is really based on your own preferences. Absinthe isn't meant to be taken in shots.

Probably my favorite fruity drink:

Arrowhead

1 measure dark rum
1/2 measure SoCo
1/2 measure creme de banane
2 measures lemonade
1 measure sprite

Fill glass with ice, add ingredients in above order, single stir, lemon garnish.

Asile

07-19-2008, 11:21 PM

Post a good pork chop recipe plz. Or someone, whoever. But please make sure to include lots of info (exact quantities, temperatures, and cooking times) cuz like I said in the first post, i'm not the best cook ;)

Also, more sides!!!! :D

Ask and you shall receive. I don't buy pork very often, so I use this a lot with chicken too.

The idea is stolen from the French's Fried Onion can. This is good for about 1 pound of pork chops (I use boneless) or chicken.

Crush about 2/3 cup fried onions (store brand works just as well as name brand; easiest way to crush is to pour them into a gallon-sized zipper bag, seal, then start whacking with a rolling pin or something of that nature) and place in a shallow dish. Mix in about 1/4 cup breadcrumbs, salt and pepper to taste, and some herbs and spices to make things interesting. (Some ideas to get you thinking, mix & match as you like: crushed red pepper, dried red pepper flakes, garlic powder, basil, oregano, ground sage, dried thyme, lemon pepper.) In another shallow dish, beat up one egg. Coat each piece of meat with a little egg, then dredge through the fried onion/breadcrumb mixture and place in a single layer in a baking dish. Bake at 375 for 20-40 minutes until meat is cooked through. (Pork chops should only take about 20 minutes; chicken will take 30-40 depending on thickness; this is when a meat thermometer is your best friend.)

Keller

07-19-2008, 11:23 PM

Aren't trusts fun!?

I saw Batman.

That's my activity for night 2 after day 2 of the exam.

Clove

07-19-2008, 11:28 PM

You can also use a grated potato to bread a pork chop just like the fried onions. Bake with apple slices.

Or try Doritos crushed into crumbs and soaked with a couple tablespoons of beer :D.

Asile

07-19-2008, 11:36 PM

And I'm not really big on side dishes. I try to keep them to a minimum, and mix the veggies into the main dish whenever I can. I blame this on my mom, who always made such a big fuss about me eating vegetables as a kid; it still seems like a chore when they're "on the side." That, and I tend to focus a lot on the main dish; I want the side to be super easy.

Canned and frozen veggies are totally my friends in the kitchen. Once I've got the main dish going, open up the can or the bag, dump in a microwave-safe container, cover, and zap for a few minutes.

Besides...these carrots are something my mom only made during the Jewish High Holy Days (Rosh Hashannah and Yom Kippur), so they still feel special even though there's nothing to them.

Cook an 8-ounce package of frozen carrots (the baby carrots or crinkle-cut slices) according to package directions. Add 1-2 tablespoons butter or margarine (or Smart Balance) and about 2 tablespoons of honey; mix well to melt the butter or spread and incorporate the honey. Nom nom!

Asile

07-19-2008, 11:45 PM

You can also use a grated potato to bread a pork chop just like the fried onions. Bake with apple slices.

Hm. I wonder if I have a grater somewhere. I don't think I do...but maybe I can use thawed frozen hashbrowns.

Yeah, I'm lazy. About the only times I insist on doing EVERYTHING by hand are my banana bread and chocolate chip cookies. And it REALLY makes a difference, especially with the banana bread. (When I say I do it all by hand, this means all the mixing, too; I don't even use an electric mixer of any kind.)

Btw, this thread was an awesome idea. I'm sure my husband will like a few different things for dinner, too.

Brattt8525

07-19-2008, 11:54 PM

God loves Texas.

Huh? I made this when I lived in NY, which is by the way 1300 and change mileage wise.

I made this for football season though if that helps?

Brattt8525

07-19-2008, 11:59 PM

Post a good pork chop recipe plz. Or someone, whoever. But please make sure to include lots of info (exact quantities, temperatures, and cooking times) cuz like I said in the first post, i'm not the best cook ;)

Also, more sides!!!! :D

Pork chops
Bag of sourkraut
Salt pepper garlic powder
Peeled potatoes

Heat oven to 375 pork chops in bottom of 8X12 pan
Then add potatoes top with Sourkaurt add spices
Cover with foil and bake for 60 minutes.

I personally do not like to eat the Kraut i just like the flavor it adds to the potatoes and pork. Add veggie of choice as a side.

Mighty Nikkisaurus

07-20-2008, 12:01 AM

The smell of kraut makes my stomach tie itself into very unpleasant knots.

Tisket

07-20-2008, 12:03 AM

Sauerkraut is the nastiest, vilest food ever. I helped someone make it once and now I can't even have it on the table on someone else's plate when I'm eating.

diethx

07-20-2008, 12:04 AM

Mmmm sauerkraut on a turkey reuben. nomnomnomonomonomomononomo

Clove

07-20-2008, 07:29 AM

Sauerkraut is the nastiest, vilest food ever. I helped someone make it once and now I can't even have it on the table on someone else's plate when I'm eating.You only think that because you've never had/made scrapple.

Asile

07-20-2008, 10:35 AM

Mmmm sauerkraut on a turkey reuben. nomnomnomonomonomomononomo

Mmmm... That's what I want for lunch now.

I used to hate sauerkraut...never understood how my parents (and most of the people we knew) ate it. Then a deli missed the memo about no kraut on my reuben when I got takeout one day, and I figured I'd give it a shot. Now I wonder what was wrong with me as a kid.

thefarmer

07-20-2008, 11:39 AM

You only think that because you've never had/made scrapple.

I've had worse things than scrapple on toast.

Clove

07-20-2008, 01:00 PM

I've had worse things than scrapple on toast.Lies...

Clove

07-20-2008, 01:15 PM

Get out your wok... my wife loves this in the winter.

Beef in Black Bean Sauce

1 lb lean rump or fillet steak
1 1/2 T canned black beans
1 T dark soy sauce
1/4 C beef stock
1 t sugar
1 t cornstarch
2 t cold water
2 T peanut oil
1 t sesame oil
2 cloves minced garlic

Slice beef thin (sometimes it's easier to partially freeze the beef for 30 or 40 minutes and then slice it). Put black beans into a strainer and rinse. Put beans in small mixing bowl and mash up with a fork, then combine with soy sauce, sugar and beef stock. Mix cornstarch with cold water set aside.

Heat wok or stir-fry pan then pour in oils and swirl to coat the pan. Add beef and stir-fry over high heat until beef begins to lose its pinkness. Add garlic and toss with beef for a few seconds. Add bean mixture, bring to a boil and then lower heat, cover and simmer for 5 minutes. Stir in cornstarch mixture and stir until clear and thick.

Serve with white rice.

Mmmm. Green onions and sliced mushrooms also go good with this.

Snapp

07-20-2008, 01:21 PM

Mmmm sauerkraut on a turkey reuben. nomnomnomonomonomomononomo

That's the only time I'll eat sauerkraut. Yum & a half.

Stanley Burrell

07-20-2008, 01:29 PM

Sauerkraut is the nastiest, vilest food ever. I helped someone make it once and now I can't even have it on the table on someone else's plate when I'm eating.

You are only supposed to eat sauerkraut on hot dogs with mustard served by vendors. You don't buy and transport sauerkraut. It is spur-of-the-moment. It must be eaten immediately and has to accompany some form of hot dog with mustard from either a deli or a street merchant. There is no other way.

Eating plain sauerkraut is sort of like an even more abominable version of eating plain coleslaw.

Back

07-20-2008, 07:43 PM

Huh? I made this when I lived in NY, which is by the way 1300 and change mileage wise.

I made this for football season though if that helps?

It’s such a Texas recipe and definitely NOT a NY recipe.

I would brown some chorizo and add it.

Asile

07-20-2008, 07:45 PM

You are only supposed to eat sauerkraut on hot dogs with mustard served by vendors. You don't buy and transport sauerkraut. It is spur-of-the-moment. It must be eaten immediately and has to accompany some form of hot dog with mustard from either a deli or a street merchant. There is no other way.

Eating plain sauerkraut is sort of like an even more abominable version of eating plain coleslaw.

. . .

What the hell is wrong with plain coleslaw? Especially the Seven-Day Slaw from my very favoritest in the whole wide world seafood restaurant (for those who are curious, this would be Hudson's, on Hilton Head Island, SC). I tried making it at home a year ago and it didn't turn out quite perfectly, but it was close. I was in heaven for all four days or so it lasted.

And I just can't put kraut on a hot dog. Dunno why. But my husband did do a wonderful thing and ask me to pick up cold cuts and dressing and kraut when I went to the grocery store today, so I can look forward to his version of reubens this week.

Totally time to get up and cook dinner now (basic pasta bake, nothing special).

Asile

07-20-2008, 07:49 PM

It’s such a Texas recipe and definitely NOT a NY recipe.

I would brown some chorizo and add it.

Blame Velveeta, I think, for spreading it around the country. I've seen the recipe, at least, all over here...though I've never been someplace where it was actually served.

Chorizo... Mmmm.... I'm so glad I can find it here in Richmond now. I cried when I came home from Spain, where I had it for the first time, and couldn't have any more 'til I saw it in a store up in the DC area.

I love cutting it up, grilling it quickly, and serving it with shaved manchego cheese over noodles tossed with some olive oil.

Back

07-20-2008, 07:55 PM

I love cutting it up, grilling it quickly, and serving it with shaved manchego cheese over noodles tossed with some olive oil.

Chorizo or did you mean salchicha? As far as I knew chorizo was Mexican in origin... a specific recipe of sausage rather than a blanket term for sausage in general.

Either way, I’m going to have to try your chorizo, manchego and pasta dish.

Brattt8525

07-20-2008, 09:59 PM

Chorizo or did you mean salchicha? As far as I knew chorizo was Mexican in origin... a specific recipe of sausage rather than a blanket term for sausage in general.

Either way, I’m going to have to try your chorizo, manchego and pasta dish.

The particular brand of chorizo I use *melts* in the pan and I use it for Chorizo eggs. IE melt in pan add scrambled eggs.

There are different brands of it but pretty much any I have used/seen *melt* down into a ground up sausage texture.

And BTW Back the Queso dip I posted is NOT a Texan thing as I already stated. I grew up and lived in the Niagara Falls Ontario/Buffalo NY area for 31 years and made it there.

Back

07-20-2008, 10:09 PM

The particular brand of chorizo I use *melts* in the pan and I use it for Chorizo eggs. IE melt in pan add scrambled eggs.

There are different brands of it but pretty much any I have used/seen *melt* down into a ground up sausage texture.

And BTW Back the Queso dip I posted is NOT a Texan thing as I already stated. I grew up and lived in the Niagara Falls Ontario/Buffalo NY area for 31 years and made it there.

Yes, a good chorizo releases a lot of red grease.

You are the exception to the rule of southern cooking. Jimmy Dean, Rotel and Velveeta made it all the way to Canada?

Brattt8525

07-20-2008, 10:21 PM

Yes, a good chorizo releases a lot of red grease.

You are the exception to the rule of southern cooking. Jimmy Dean, Rotel and Velveeta made it all the way to Canada?

Actually a friend told me to add the Jimmy Dean which I have to say makes all the difference. Yes it made it all the way to the frozen tundra of Ontario Canada!

The Ponzzz

07-20-2008, 10:34 PM

Chorizo is great, I wish they sold that up here. My friend made me migas with it, so good.

Clove

07-20-2008, 10:35 PM

Chorizo or did you mean salchicha? As far as I knew chorizo was Mexican in origin... a specific recipe of sausage rather than a blanket term for sausage in general.

Either way, I’m going to have to try your chorizo, manchego and pasta dish.Chorizo is from Spain and Portugal. it's used in Brazilian and South American cooking. Christ.

Back

07-20-2008, 10:35 PM

“The Tuna Melt of Doom”

1 can of tuna in oil, drained
2 tsp. mayo
Salt and pepper
Onion shavings
Your favorite cheese (NOTE: Kraft Deli-Deluxe Thick sliced American cheese works well but I would not be surprised at a gruyere or a havarti)
Sweet whole grain bread
Butter. Of course

Shave onion and toss in pan with butter.

Mix tuna, mayo, salt and pepper in bowl. Assemble a tuna sandwich with your favorite cheese.

When onions begin to brown remove and add to tuna sandwich.

Add more butter to pan and add sandwich. Fry to your texture and butter level until cheese is just melty.

Brattt8525

07-20-2008, 10:55 PM

Chorizo is from Spain and Portugal. it's used in Brazilian and South American cooking. Christ.

Here in the USA, many people are familiar with the Mexican or Caribbean chorizo, both of which are very different from the Spanish sausage in both taste and appearance

Clove

07-20-2008, 10:59 PM

American Chinese food is very different from Chinese cuisine... but it's still from China. Mexican Chorizo- is based on Spanish Chorizo from whence it came.

The Ponzzz

07-20-2008, 11:03 PM

And I still wish they sold that up north.

Stanley Burrell

07-20-2008, 11:08 PM

. . .

What the hell is wrong with plain coleslaw? Especially the Seven-Day Slaw from my very favoritest in the whole wide world seafood restaurant (for those who are curious, this would be Hudson's, on Hilton Head Island, SC). I tried making it at home a year ago and it didn't turn out quite perfectly, but it was close. I was in heaven for all four days or so it lasted.

And I just can't put kraut on a hot dog. Dunno why. But my husband did do a wonderful thing and ask me to pick up cold cuts and dressing and kraut when I went to the grocery store today, so I can look forward to his version of reubens this week.

Totally time to get up and cook dinner now (basic pasta bake, nothing special).

Coleslaw is O.K. to eat plain, but dammit, you have to have it accompany deli pickles or something first! Then you can eat what's left over. If I ever managed to somehow become the victim of inhaling lit marijuana, I may have consumed an entire take-home plastic container of coleslaw. Sauerkraut; even if goes from hot to warm, it ain't fun to eat plain, imho. I would have to have an insatiable hunger to eat plain sauerkraut. A few bites of plain coleslaw isn't so terrible though, you're right.

Back

07-20-2008, 11:18 PM

American Chinese food is very different from Chinese cuisine... but it's still from China. Mexican Chorizo- is based on Spanish Chorizo from whence it came.

Ok, Professor Sausage. What’s your point?

radamanthys

07-21-2008, 12:03 AM

Clove... you seriously should change the handle to "Professor Sausage"... that's just epic.

Oh, and actual Chinese food and "Chinese food" are severely different.

Clove

07-21-2008, 07:14 AM

Ok, Professor Sausage. What’s your point?Even you aren't that dense.

Clove... you seriously should change the handle to "Professor Sausage"... that's just epic.
I'm totally thinking about it.

Oh, and actual Chinese food and "Chinese food" are severely different.Completely. But you wouldn't give Korea credit for it- you'd give it to Chinese Americans.

Asile

07-21-2008, 01:09 PM

About the chorizo thing.. When I was in Spain, that's what my host family and everyone else called it (I was on a 3-week exchange trip). By the time I found it here in the States, the version I had tasted close enough to what I remembered.

With the influx of Latinos in my area, the chorizo I'm getting now is probably influenced by the Mexican and Central and South American recipes. Which is fine by me; god knows I combine everything else in my cooking.

Beguiler

07-21-2008, 01:24 PM

Chorizo... Mmmm.... I'm so glad I can find it here in Richmond now. I cried when I came home from Spain, where I had it for the first time, and couldn't have any more 'til I saw it in a store up in the DC area.
..l.

Purely by chance, trying to find Spanish chorizo for a recipe for scallops, I found a web site, http://www.tienda.com/, that sells many things Spanish online. <drool>

Mexican chorizo I've been able to fine in every grocery store I've been in, here in the Chicago 'burbs.

Oh, recipe!

Scallops and Chorizo (From Nigella Lawson's Nigella Express)

4 ounces chorizo sausage, cut in 1/8-inch rounds
1 pound small scallops (halve them to make 2 thinner disks if they are very fat)
1/2 lemon, juiced
4 tablespoons freshly chopped parsley leaves

Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes.

Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side.

Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

Served this with steamed rice, to die for and so simple! Easy enough to double the recipe.

Clove

07-21-2008, 08:04 PM

Purely by chance, trying to find Spanish chorizo for a recipe for scallops, I found a web site, http://www.tienda.com/, that sells many things Spanish online. <drool>...

Scallops and Chorizo (From Nigella Lawson's Nigella Express)Thank You!! Looks delicious I'll try it soon.

Back

07-21-2008, 08:55 PM

Completely. But you wouldn't give Korea credit for it- you'd give it to Chinese Americans.

Why do you feel the need to purposely falsify a post of mine over chorizo?

Clove

07-22-2008, 07:17 AM

Learn English.

Asile

07-22-2008, 11:33 AM

Oh, recipe!

Scallops and Chorizo (From Nigella Lawson's Nigella Express)

I am SOOOO trying this.

My mom failed me somewhere. She grew up in New England, constantly eating seafood (love the story about the time lobsters escaped before they went in the boiling water and the dog chased them around the kitchen)...and I totally suck at cooking anything but salmon and tilapia. I just seem to have no clue how to cook shellfish properly.

And... I've taken a look at latienda.com... DROOOOL.... Add to that, holy crap! They're only 45 minutes away from me!! Just for the hell of it, I'm heading down there one day. Maybe I'll plan a Williamsburg shopping day and plan to head to the outlets, so it's not just a 45-minute drive for ONE store. Wheee!

BigWorm

07-22-2008, 12:18 PM

I am SOOOO trying this.

My mom failed me somewhere. She grew up in New England, constantly eating seafood (love the story about the time lobsters escaped before they went in the boiling water and the dog chased them around the kitchen)...and I totally suck at cooking anything but salmon and tilapia. I just seem to have no clue how to cook shellfish properly.

And... I've taken a look at latienda.com... DROOOOL.... Add to that, holy crap! They're only 45 minutes away from me!! Just for the hell of it, I'm heading down there one day. Maybe I'll plan a Williamsburg shopping day and plan to head to the outlets, so it's not just a 45-minute drive for ONE store. Wheee!

Scallops are pretty easy since you can usually just bake or sautee them.

Stanley Burrell

07-22-2008, 12:30 PM

tilapia

If you mess up tilapia, any and all racial depictions of baby Jesus cry.

Stunseed

07-22-2008, 07:20 PM

Cheater's Chili

1 can of Chili Magic per pound of meat ( I usually do 3 cans for 2 pounds of hamburger ) - Chili Magic comes in different varieties of hot, as well
1 jar of sweet peppers
1 can of corn
Mexican-blend cheese
Oyster crackers

Cook meat. Drain meat. Add meat to Chili Magic, jar of sweet peppers ( including the juices ), can of corn ( including juices ) into crock pot. Stir half-assedly once all ingredients are in the pot. Cook at least six hours, stirring occasionally. Top with cheese and crackers.

Asile

07-23-2008, 12:07 AM

If you mess up tilapia, any and all racial depictions of baby Jesus cry.

Tilapia and salmon are the two fish I DON'T mess up. Thank god.

If baby Jesus is crying, I didn't do it.

Stanley Burrell

07-23-2008, 12:11 AM

If you want really good seafood, you need to use any sort of special lure or jig to attract the fishs?

Crie @ people who never understand me.

/Wrists + eyeliner

Back

07-23-2008, 12:12 AM

Tilapia really is a tasty domesticated fish.

Clove

07-23-2008, 07:17 AM

Domesticate - to tame (an animal), esp. by generations of breeding, to live in close association with human beings as a pet or work animal and usually creating a dependency so that the animal loses its ability to live in the wild.

Aquaculture - the cultivation of aquatic animals and plants, esp. fish, shellfish, and seaweed, in natural or controlled marine or freshwater environments; underwater agriculture.

Clove

07-23-2008, 07:24 AM

Orange Salmon

1 pound salmon fillets
1/4 cup orange juice
1/4 cup olive oil
1/4 cup plain yogurt
2 cloves garlic, minced
1 tablespoon parsley, chopped
2 teaspoons white balsamic vinegar
1 teaspoon brown sugar
aluminum foil

Cut fillets into four even pieces and place in four squares of foil large enough to fold into packets. Whisk remaining ingredients and spoon 2-3 tablespoons of sauce over salmon. Fold foil over salmon in packets. Grill or Cook at 350F for 15-20 minutes.

Clove

07-23-2008, 10:07 AM

Last night we had chicken parmesian ceasar salad. Mmmm.

About 6 chicken tenders
1/4 cup flour
2 eggs
1/4 cup parmigiano-reggiano (grated)
1/4 plain bread crumbs
2 t granulated garlic

Mix cheese, bread crumbs and garlic in a shallow dish
Whisk eggs in a separate dish
Set flour in a third dish

Dredge chicken in flour, then dip in egg and roll in bread/cheese mix and set on plate.

Pan fry in olive oil until golden on all sides. Drain, cool and chop into bite sized pieces.

Toss with romaine lettuce and tomatoes.

Caesar dressing

1/2 cup olive oil
1 egg yolk
4-6 cloves garlic minced (to taste)
1 3oz can of anchovies
Juice from one lemon
1 T worchestershire sauce
1 T white wine vinegar

Blend (or whisk) together until thick and emulsified.

Sweets

07-23-2008, 12:27 PM

Going to a bbq.

Broccoli Salad

1-2 heads of broccoli
1 crisp apple finely diced (doesn't matter if it's red or green as long as it's crisp)
1 cup mayo (I prefer light)
1/4 cup cider vinegar
2 tbsp sugar

Mix it all together and chill for about 2hours. Yum

Optional (I've added these to the basic recipe above and all came out yummy as well)

Sprinkle on bacon bits.
Olives
Cucumber

Clove

07-26-2008, 10:27 AM

For Narc...

Pan Cubano

STARTER
3/4 tsp active dry yeast(1/3 envelope)
1/3 cup warm water
1/3 cup bread or all-purpose flour

The day before baking; mix the starter ingredients, dissolving the yeast in the water first. You want a thick paste when you add the flour. Cover bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Leftover starter will keep for several days in the refrigerator and can be frozen.

DOUGH
4-1/2 tsp active dry yeast -(2 envelopes or 2 cakes of compressed yeast)
1 Tbsp sugar
1-1/2 cups warm water
3 to 4 Tbsp lard
1/2 batch starter
1 Tbsp salt
4 to 5 cups bread or all-purpose flour

Dissolve yeast and sugar in 3 tablespoons of water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), stir in the lard, the remaining water, and the 1/2 batch of starter.

Mix well with your fingers. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead.

Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 6 to 8 minutes, adding flour as necessary. The dough should be pliable and not sticky.

Transfer to a lightly oiled bowl, cover and let rise in a warm, draft-free spot until it doubles its' bulk, about 45 minutes. Punch down.

To form the loaves, divide the dough in 4 pieces. Roll out each to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf) Put 2 of the loaves on a baking sheet, about 6 inches apart. Cover with dampened cotton dish towels and let rise in warm, draft-free spot until double their bulk, about 1 hour.

Preheat oven to 350 F

Lay a dampened piece of thick kitchen string or twine (about 1/8 " thick) all along the top-center long edge of the loaf. Bake until the breads are lightly browned on top and sound hollow when lightly tapped, about 30 minutes.

Let them cool slightly and remove the strings. They will leave a distinct little ridge on top. Transfer loaves onto a wire rack for cooling.

Clove

07-26-2008, 07:39 PM

Purely by chance, trying to find Spanish chorizo for a recipe for scallops, I found a web site, http://www.tienda.com/, that sells many things Spanish online. <drool>

Mexican chorizo I've been able to fine in every grocery store I've been in, here in the Chicago 'burbs.

Oh, recipe!

Scallops and Chorizo (From Nigella Lawson's Nigella Express)

4 ounces chorizo sausage, cut in 1/8-inch rounds
1 pound small scallops (halve them to make 2 thinner disks if they are very fat)
1/2 lemon, juiced
4 tablespoons freshly chopped parsley leaves

Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes.

Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side.

Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

Served this with steamed rice, to die for and so simple! Easy enough to double the recipe.I just ate this- very tastey, like a cheap paella. I used juice from a whole lemon (circa 1/2 cup) because honestly, who uses half a lemon? I also used more like 6 oz of chouriço (Portuguese style) which just happened to be about one sausage. I diluted about 1/2 teaspoon of cornstarch in some of the scallop broth to thicken the juices up into gravy. The scallops and lemon juice sweeten the sausage up nicely. I give it a 7.

Sean of the Thread

07-26-2008, 07:58 PM

Man that looks damned good. Smoking is canceled tomorrow and that is in the ring.

Mighty Nikkisaurus

07-29-2008, 11:22 AM

Beef Stroganov

1 lb. beef fillet
1 tbs. oil
2 tbs. unsalted butter
1 sliced onion
1 tbs. AP flour
1 tsp. tomato paste
1 tsp. dijon mustard
1 tsp. lemon juice
2/3 c. sour cream
salt and pepper

Tenderize the steak between two pieces of baking parchment and slice into 2 inch long strips. Heat oil and half the butter in a pan. Fry the beef about two minutes (until brown). Remove the beef, leave the juice behind. Melt the remaining butter, add the onion and saute until soft. Then add everything else, plus the beef, and simmer for one minute. Season to taste, serve with french fries. Yield: Sex on a plate. OM nom nom nom.

Mighty Nikkisaurus

07-29-2008, 11:28 AM

Pampushki

1 1/2 lbs peeled potatoes (I use yukons)
2 2/3 c. cooked mashed potato
1/2 tsp. salt
1/2 c. cottage cheese
2 tbs. chives
2 tsp. dill weed
black pepper
oil for frying

Coarsely grate raw peeled potatoes and squeeze out any of the water from the gratings. Mix in a bowl with mashed potatoes and salt and pepper. Mix in another bowl cottage cheese, chives and dill weed. Use a spoon to scoop up a golfball size portion of the potato mixture and flatten it into a circle. Put a teaspoon of the cheese mixture into the middle, then fold the edges and use your fingers to seal them. Repeat until you've used up all your mixtures (makes about a dozen). Heat the oil to about 340 degrees F and deep-fry for about 10 minutes. Drain and serve hot.

OR, you can do them ultra traditional and poach them in beef or veggie stock.. in which case add 1 tbs. flour and 1 egg to the potato mix. Poach for 20 minutes.

Parkbandit

07-29-2008, 11:35 AM

I'll post the best chili recipe ever when I get home, if you bastards promise to give me full credit when you enter it in any contests. It's basically guaranteed to win. The first batch is a little pricey because of the different spices it has that you might not have in your rack.. but after that, it's pretty economical.

Mighty Nikkisaurus

07-29-2008, 11:45 AM

Parkbandit

07-29-2008, 11:46 AM

Shit.. after reading all these I'll also have to post 3 cheese mac and cheese and my buffalo chicken dip.

Mighty Nikkisaurus

07-29-2008, 11:48 AM

Post them all!

And I won't be entering chili contests but I could use an amazing chili recipe.

Parkbandit

07-29-2008, 11:53 AM

This chili recipe won some big contest.. but I almost doubled the ingredients and added some additional spices. 3 kinds of beans, 2 kinds of meats and it MUST be cooked for the MINIMUM of 12 hours.

Fuck.. now I'm starving.

Hips

07-29-2008, 11:56 AM

Slow-cooker pot roast (based on recipe in the cookbook Fix It & Forget It)
Put approx. 1 pound carrots (whole peeled baby carrots or chopped carrots) and 4 medium to large red or white potatoes, quartered, at the bottom of the slow cooker. Place a 2-3 pound bottom round roast on top of potatoes and carrots. Dump one packet of dry onion soup mix over the roast, then cover with 1 can of cream-of-whatever (mushroom, celery and asparagus work best) soup. Cover and cook on low for 8 hours.

I made this for the bf last night and he LOVED it. :D

BigWorm

07-29-2008, 11:57 AM

Pepper Vodka

1 bottle of good vodka (I always use Chopin)
2 tbs. cracked black peppercorns
1/2 tbs. cracked white peppercorns
1 dried cayenne pepper

Toss it all in the bottle. Let it sit in a cool, dry, dark place for at least a week. Strain out the peppercorns and the pepper, and re-bottle the vodka (make sure you sanitize everything, etc).

Serve very well chilled in shots, with a dill pickle to eat immediately after.

Nice. I've used pepper infused vodka for extra spicy Blood Marys before which works out well if the drinkers like them with a little heat. I also made a salt and pepper martini which is basically pepper vodka, a one count of dry vermouth, and a lots of olive brine. Garnish with salt on half the rim, just a smidge of ground pepper and lots of olives. These are pretty good if you're into martinis but you can't drink them all night or you'll be hurting badly the next day unless you slam lots of water :).

Mighty Nikkisaurus

07-29-2008, 12:00 PM

Nice. I've used pepper infused vodka for extra spicy Blood Marys before which works out well if the drinkers like them with a little heat. I also made a salt and pepper martini which is basically pepper vodka, a one count of dry vermouth, and a lots of olive brine. Garnish with salt on half the rim, just a smidge of ground pepper and lots of olives. These are pretty good if you're into martinis but you can't drink them all night or you'll be hurting badly the next day unless you slam lots of water :).

That sounds really good, and yeah whenever I'm drinking a lot of vodka my rule is at least a glass of water between each vodka beverage.

Vodka hangovers are the worst, though at least by using good quality vodka to steep the peppers in that kinda takes care of some of the horrible bite.

DCSL

07-29-2008, 12:00 PM

Is there any other spice that goes well with vodka? ;_; I love vodka. But I loathe pepper. It's not that I dislike spicy things. Just... pepper, for whatever reason. So, anything else?

CrystalTears

07-29-2008, 12:03 PM

Mighty Nikkisaurus

07-29-2008, 12:04 PM

Is there any other spice that goes well with vodka? ;_; I love vodka. But I loathe pepper. It's not that I dislike spicy things. Just... pepper, for whatever reason. So, anything else?

You can flavor vodka with anything, really.

For Christmas I made a sort of mulled vodka-- stick of cinnamon, some dried cloves, and cardamom seeds. That was delicious.

I've also used saffron and cinnamon and that was different (since that's more of a middle eastern combo) but it was great. The only thing here is that you need quite a bit of saffron and it's not that cheap.

Doughboy

07-29-2008, 12:05 PM

Is there any other spice that goes well with vodka? ;_; I love vodka. But I loathe pepper. It's not that I dislike spicy things. Just... pepper, for whatever reason. So, anything else?

Vodka goes really well with vodka. I loves me some vodka. And the whole hangover thing that was mentioned..ignore it! I've never had a "vodka hangover" before. Each person is different, etc..

As far as spices, I'm sure there are others that go well with vodka, none that I can think of off the top of my head. Fruits are commonly infused into vodka though. Never hurts to experiment with vodka. You can get decent quality booze are a modest price these days.

DCSL

07-29-2008, 12:06 PM

Yeah, saffron is not at ALL cheap. I remember using my mother's supply for an experiment in nasty concoctions when I was a little girl and she flipped out on me. X_x

Thanks, I'll try those things!

Edited to add that I've never had a vodka hangover. I've never had a hangover at all, no matter how wasted I got the night before or what drinks I mixed. Ah, I feel blessed.

Doughboy

07-29-2008, 12:07 PM

Tilapia really is a tasty domesticated fish.

Tilapia are also used as a poop cleaner in striped bass tanks. Good stuff.

Beguiler

07-29-2008, 12:10 PM

Green Chicken Chili Skillet

1 chicken bouillon cube
Vegetable oil cooking spray
4 large chicken thighs (about 1-1/2 lbs), skin/excess fat removed
1 cup chopped onion
1 clove garlic, minced or pressed
3/4 c rice (short grain best)
1 can (4 oz) diced green chiles
1/2 tsp oregano, crumbled
1 c frozen green peas, thawed
1/4 c grated Monterey jack cheese
Directions:

Dissolve bouillon in 1-1/4 c hot water; set aside.
Heat a large frying pan over high heat. Lightly coat inside of pan with cooking spray.
Add chicken in a single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan.
Add onion and garlic to same pan; saute 30 seconds.
Mix in rice, chiles, oregano, and bouillon. Arrange chicken in a single layer over top. Bring mixture to a boil.
Reduce heat to low. Cover and simmer 25 minutes.
Sprinkle peas over chicken. Cover and cook 5 minutes longer, or until liquid is absorbed.
Remove from heat; let stand covered 10 minutes.
Serve with cheese.

Note: This is also good with 1 cup of rinsed black beans substituted for peas.

Mighty Nikkisaurus

07-29-2008, 12:14 PM

Amazing Turkey Meatloaf That Will Make You Cry With It's Awesomeness

1 tsp olive oil
1 1/2 c. chopped onion
1 tbs. minced garlic
1 medium carrot, small dice
3/4 lb mushrooms, minced in a food processor
1 1/2 tsp. Worcestershire sauce
1/3 cup finely chopped parsley
5 tbs ketchup or tomato sauce
1 cup fine fresh bread crumbs
1/3 cup whole milk
1 egg, beaten
1 egg white
1 1/4 lb ground turkey

Put rack in oven, preheat oven to 400 F. Oil baking pan. Heat oil in skillet, add onion and garlic and cook about two minutes. Add carrots and cook until softened. Add mushrooms, salt and pepper to taste, and cook. Stir occassionally and cook until moisture has evaporated from mushrooms. Stir in Worcestershire, parsley, and 3 tbs. ketchup. Transfer to large bowl, let cool. Stir together crumbs and milk, let stand five minutes. Add eggs, mix, then add to vegetable mixture. Mix in ground turkey with your hands (mixture will be very moist). Form into loaf, put in pan, brush top with remaining ketchup. Bake until inside reaches 170 F, or about an hour. Let stand five minutes before serving.

Beguiler

07-29-2008, 12:30 PM

Pecan Chicken

Preheat oven to 375° F

Ingredients:

4 skinless, boneless chicken breasts
sea salt
coarse black pepper
1 cup crushed pecans (use a blender or food processor)
1/3 cup panko bread crumbs
2 tablespoons sesame seeds
1 teaspoon paprika

Directions:

Grease a 13x9 inch glass baking dish. Season chicken with
salt and pepper. Combine crushed pecans, panko, sesame seeds
and paprika. Coat chicken well with the nut mixture.

Bake for about 1 hour or until chicken is cooked. If
chicken pieces brown too quickly, cover pan with foil.

Asile

07-29-2008, 08:54 PM

I made this for the bf last night and he LOVED it. :D

Is it not awesomeness? When i worked in an office, it was great 'cause I could throw it together right before I left for work, and then I'd have hot dinner when I got home. Kickass for the days I expected to have massive client (or boss) issues.

Clove

08-02-2008, 09:12 AM

Mmmmm pecan chicken.

Parkbandit

08-02-2008, 10:51 AM

Buffalo Chicken Dip:

8 oz Cream cheese

1 pound cooked chicken breast meat, shreaded

1/2 cup ranch dip

1/2 cu buffalo sauce

2 cups colby jack cheese

In a small casserole pan, spread out the cream cheese. Then layer the chicken, dressing, sauce then cheese. Bake uncovered for 20-25 minutes at 375. Serve with crackers and enjoy.

Parkbandit

08-02-2008, 11:03 AM

Parkbandit Chili Bitches:

4 ½ pounds mock chuck tender
1 lb ground beef (lowfat)
1 large white onion
3 jalapeno peppers - deseeded
1 ½ can beef broth
1 can chicken broth
3 cans tomato sauce
1 12oz bottle of good wheat beer
3 4 oz cans of chopped green chilies
2 12 oz cans chili beans
1 12 oz can kidney beans (rinsed)
3 tbs tabasco

Spices:
6 tablespoons of chili powder
¾ tbls Hot chili powder
5 ½ tablespoons of cumin
1 ½ tablespoon sugar
1 ½ tablespoon paprika
1 tablespoon garlic powder
1 ½ teaspoon salt
½ teaspoon Mexican oregano

Just cube the steak and brown. Brown the ground beef. Put everything into a big ass pot and cook for the entire day.

With the spices, mix them together and save about a handful in a ziplock baggie to put in 30 minutes prior to serving.

From there, add stuff to taste. I have about 5 different chili powders.. some mild and some that will burn your buttons off your shirt. Remember, as the chili cooks on very low heat all day, the flavors and heat will intensify due to evaporation.

Make some cornbread and rice and enjoy.

Clove

08-02-2008, 12:55 PM

Dude... I already posted the worlds best chili months and months ago...

Slow-Fuse Chili ala Clove

2lb. Ground Beef
3 medium onions (chopped approx 2 cups)
1 bell pepper (chopped approx 1 cup)
2 poblano chilis (chopped approx 1 cup)
1 can dark red kidney beans
3 C tomato sauce
2 C diced tomatoes
8 garlic cloves (minced)
4 T ground ancho chili (or chili powder but it won’t be as good)
1 T paprika
1/2 T oregano
1 T cumin
1 t cayenne
1 t salt
1 t pepper
4 T brown sugar
2 t white vinegar
1 oz melted semi-sweet baking chocolate
Olive oil for sauteeing

Combine sauce and tomatoes, kidney beans, vinegar, brown sugar, melted chocolate, salt and pepper in large stewpot (8+ qt) or crockpot and simmer on low heat.

Brown beef in batches being careful not to crowd the pan, drain thoroughly and set in large mixing bowl.

Sautee onions in a little olive oil until they become clear. Combine with beef mixture.

Sautee peppers in a little olive oil for 5-6 minutes or until chunks are soft. Combine with beef mixture.

Combine remaining spices with beef mixture and mix thoroughly. Add mixture to sauce. Simmer 3-4 hours on low stirring occassionally.

Mighty Nikkisaurus

08-02-2008, 01:09 PM

Sesame Lamb Meatballs with Minty Yogurt Dip

1/3 c. minced onion
1 minced garlic clove
1 1/2 tsp olive oil
1/2 tsp dried crumbled mint
1/2 tsp salt
1/4 tsp allspice
1/2 tsp cinnamon
1 lb ground lamb
1 c. fine bread crumbs
1 egg, beaten
2 tbs dried currants
1/2 c. toasted sesame seeds

DIP
2 c. plain yogurt
1/4 c. (packed tight) chopped fresh mint
Salt to taste

Cook onion, garlic and oil over medium heat in a skillet, until sweated and soft. Move to a bowl, mix in cinnamon, mint, allspice and salt. Then add the lamb, bread crumbs, currants and egg and combine it all together well (use your hands).

Roll into 1 inch meatballs, then roll in seeds to cover outsides.

Bake on baking pan for 8-10 min at 450*F, until outsides are golden brown.

To make the dip (make in advance), line a sieve with a cheesecloth and place over a bowl, then fill sieve with yogurt. Cover and put in the refrigerator for three days, letting all the whey drain. Discard the whey. Thoroughly mix in the mint and salt, and serve with the meatballs. It'll keep for 2 days in an airtight container in the fridge.

Drisco

08-02-2008, 05:20 PM

Teh Best Chicken Strip Dip!

As much Sour cream you will need to have a good amount on all your strips.
Add as much hot sauce as you want. More = Spicier :O

.. But seriously it's so friggen good.

TheRunt

08-04-2008, 03:02 AM

Purely by chance, trying to find Spanish chorizo for a recipe for scallops, I found a web site, http://www.tienda.com/, that sells many things Spanish online. <drool>

Mexican chorizo I've been able to fine in every grocery store I've been in, here in the Chicago 'burbs.

Oh, recipe!

Scallops and Chorizo (From Nigella Lawson's Nigella Express)

4 ounces chorizo sausage, cut in 1/8-inch rounds
1 pound small scallops (halve them to make 2 thinner disks if they are very fat)
1/2 lemon, juiced
4 tablespoons freshly chopped parsley leaves

Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes.

Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side.

Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

Served this with steamed rice, to die for and so simple! Easy enough to double the recipe.

Damn this sounds good I'm going to have to try it. One thing that might work quite well is instead of the sea scallops it sounds like it calls for. Is to use bay scallops. But you'll have to cut the cooking time down to about 30-45 seconds and keep them moving in the pan. Smaller more bite sized and I think they would be better over the rice with a nice pan sauce.

TheRunt

08-04-2008, 03:10 AM

Scallops are pretty easy since you can usually just bake or sautee them.

I don't usually bake scallops they cook to quick. But saute or for sea scallops grill them. One of my favorite ways it to wrap good sized sea/diver scallops wrapped with bacon thats almost all the way cooked and slap them on a hot grill for about maybe 2 minutes a side. A bit more maybe depending on the taste of the people I'm cooking for. Season the scallops with a bit of lemon juice and salt and pepper. Serve with a some rice pilaf and some grilled asparagus. A good quick (except for the pilaf that takes a bit of time) meal.

TheRunt

08-04-2008, 03:18 AM

TheRunt

08-04-2008, 03:32 AM

One of my own inventions
Italian chicken on noodles

Heat about a 1/4 inch of olive oil in a saute pan with lid
Cover the bottom with italian seasonings <yes I use the store bought premixed shit> Probably 2-3 Tablespoons.
Add about 2-3 cloves of minced garlic
Add chicken breasts<Boneless skinless if your heath conscious. But I prefer bone in skin on> skin side down until browned nicely
Remove breasts add one large can of diced tomatoes. Or several large deskinned/deseeded diced fresh. Mix well
Add chicken browned side up and cover and cook till done.
Serve with angel hair pasta.

TheRunt

08-04-2008, 03:40 AM

A real simple one
Nut butter
Instead of peanut butter use your own homemade
8oz of your favorite nut (walnut,pecan,cashew all work very well)
pinch of salt(if unsalted nuts. I wouldn't use salted might be too salty)
Oil as needed (peanut works well, walnut is a better but way more pricey but any other oil will work as long as its a relatively flavorless.)
Sugar or Honey as needed
But nuts in a food processor
add salt (if needed)
puree
Sweeten with sugar and add oil in a slow stream until its the consistency you want.
Use to make sandwiches or anything you would use peanut butter in. Can you say walnut/cashew butter cookies?

thefarmer

08-04-2008, 04:29 AM

Clove

08-04-2008, 07:08 AM

(I think its a mental thing)It's always a mental thing with chicks. Send that bitch out for a steak and tell her to suck it up! Seriously it's a really yummy, simple recipe. Got a grill? Maybe you can cook it outside?

Clove

08-04-2008, 07:10 AM

Damn this sounds good I'm going to have to try it. One thing that might work quite well is instead of the sea scallops it sounds like it calls for. Is to use bay scallops. But you'll have to cut the cooking time down to about 30-45 seconds and keep them moving in the pan. Smaller more bite sized and I think they would be better over the rice with a nice pan sauce.I used bay scallops when I tried it and worked out quite nicely. I also diced the chorizo (to make up for the smaller scallop pieces). I didn't really think of mentioning it in my original post because eh, scallops are scallops :D

Sweets

08-04-2008, 08:51 AM

Parkbandit

08-04-2008, 08:52 AM

Dude... I already posted the worlds best chili months and months ago...

Best chili can't use ground beef as it's only meat source.

Turn in your man card.. you sicken me.

PS - I did make a hot dog chili this weekend that used chocolate and cinnamon in it.. and I rather liked the distinctive taste. I think I'll incorporate it in the REAL best chili recipe "Parkbandit Chili Bitches"

TheRunt

08-04-2008, 10:16 AM

The scallops and chorizo recipe is making me hungry.

Unfortunately, my wife abhors all things from the sea. It makes her nauseated to even smell it cooking. (I think its a mental thing)

The only time I can cook seafood is when she goes out of town for work. I still have to lysol/candle it up the day before she comes back though, or she complains.

My wifes a bit different she likes the smell of cooked fish just doesn't like the taste. Except for and this cracks me up fish sticks and filet-o-fish and the like.
But she does love lobster,shrimp,crabs, scallops and canned tuna and lox. Go figure.

But for something that really stinks up the house and I mean bad. Try making Saganaki or as my family calls it Burnt flaming stinky cheese

Get some Kasseri cheese theres some other kind that will work also but I can't remember what its called.
Slice it about 3/8-1/2 inch thick
Dip it in and egg wash of 1 egg to about 1/8 cup of milk
Then dredge in flour
Fry till golden in some olive oil
Then put on a hot plate douse it with a shot of brandy or whisky then flame. When the alcohols almost burned off. Put it out with a squeeze of lemon and enjoy. :)
It tastes like heaven but it smells like an open sewer in hell while its cooking.
And I'm serious about the smell. Your house will stink for at least a day maybe two. I bought and electric skillet just so I could cook it outdoors.

Skeeter

08-04-2008, 10:22 AM

I think my wife grew up on Mac & Cheese and PB&J. When we first started dating the only restaurants she would go to were Italian or Mexican. Anything else she would "pretend" to gag when she ate it. She would even "pretend" dry heave when I ate Chinese food around her.

I told her repeatedly to grow the fuck up and try some new things. Now she'll eat pretty much anywhere but Indian food. (not one of my favorites so I haven't pushed it.)

Mighty Nikkisaurus

08-04-2008, 10:45 AM

If your using Filet why do you need to tenderize it? I usually use round steak myself. But the tomato paste sounds interesting I was planning stroganoff tomorrow and I'm going to have to try that. And I add mushrooms to mine.

Basically you just want to pound the shit out of the beef you use, and as-is almost all of what you get could do with some further tenderizing.

Beguiler

08-04-2008, 11:18 AM

I grew up a missionary brat in the Philippines my first 12 years. One of the enduring favorites from my childhood (total comfort food and perfect for someone with a cold or under the weather):

Arroz Caldo

4 chicken thighs (or drumsticks)
2 cups of short/medium grain rice (uncooked)
1 qt of chicken broth
2 knobs of fresh ginger (peeled, chopped 1/4 inches)
8 black peppercorns
2 cloves of garlic, sliced thin
4 cloves of garlic (chopped roughly)
1 onion or 2 shallots
green onions
2 tablespoons soy sauce
2 tablespoons patis or nam pla (fish sauce)
salt and pepper

In a small skillet, brown sliced garlic in olive oil until golden, do NOT burn. Remove with slotted spoon and set aside.

Get a big pot hot and add some olive oil (include the garlicy oil from above), and brown the chicken. This means don't move it until it has sufficiently browned on one side. Salt and pepper.

When you flip over the chicken, add the chopped onion/shallots and peppercorns and let it sautee until the other side of the chicken browns.

Add chopped garlic, give a quick toss and add uncooked rice.

Mix around the rice, add the patis/nam pla and the soy sauce. Add ginger. Mix around and add chicken broth.

Cover and bring to simmer.

When simmering, bring heat to medium and continue to stir. Make sure rice doesn't stick to the bottom of the pot.

Continue to check the tenderness of the rice (much like risotto). If mixture is getting too thick, loosen with tepid water.

When rice is cooked just right, serve with chicken in a bowl and garnish with green onions and the golden fried garlic and a grind of black pepper (white pepper works well too).

Halfway through eating a bowl, squeeze a bit of lemon juice (or calamansi) on top of the hot rice to jazz things up again.

Oddly, this tastes best with those big chinese soup spoons.

Clove

08-04-2008, 12:48 PM

Best chili can't use ground beef as it's only meat source.

Turn in your man card.. you sicken me.

PS - I did make a hot dog chili this weekend that used chocolate and cinnamon in it.. and I rather liked the distinctive taste. I think I'll incorporate it in the REAL best chili recipe "Parkbandit Chili Bitches"Blow me cockwaffle :D. The ground beef works better for stuffing chili in an empanada wrapper and frying chili-filled empanadas! Sooooooo good.

It's also easier to put on a dog, etc. I require a versatile chili recipe so that it can be enjoyed stand-alone, or as a further ingredient in other most delicious inventions. That's why it's the REAL best chili recipe of all time.

Parkbandit

08-04-2008, 01:11 PM

Clove, you cock snorkler. Your chili can be used for different applications because it's just a regular ol' chili recipe that is not special in any way.

Parkbandit Chili Bitches is far more advanced and should be used in the manner described.. with rice and corn bread. If I wanted to have chili on a hot dog, I would use a different chili.

You fucking chili hack.

Mighty Nikkisaurus

08-04-2008, 01:17 PM

Egg Soup with Daikon and Snap Peas

4 eggs
2 scallions, roots + tops cut off
3 tbs. canola oil
2/3 c. finely diced yellow onion
2/3 c. finely diced peeled daikon
1 sliced shiitake mushroom
5 c. dashi
1 tsp. sake
1 tsp. salt
20 snap peas, strings removed, each cut diagonally into thirds
1 tsp. soy sauce

Whisk eggs together in bowl. Slice one scallion into thin 1/2 lengths, finely slice other scallion (used as garnish). Place wok (or large skillet, woks work the best though) over high heat. Add 2 tbs. oil, swirl it around to coat the entire inside. When it starts simmering, lower the heat to medium and add eggs. Fry for two minutes, then flip egg disk and fry other side for one minute or until center isn't runny. Transfer to dish to let cool, then tear into little pieces. Add remaining tbs of oil to wok and heat. Add onion, daikon, and mushroom. Stir-fry 3 mins, then add dashi, sake, and salt and bring to a boil. Skim foam off of the surface, reduce to a simmer, and simmer 3 mins. (or until daikon is clear). Add egg, snap peas, scallion slices, and soy sauce and simmer another two minutes. Ladle into bowls, garnish with remaining scallions.

More delicious Japanese recipes to follow. Om nom nom nom.

Skeeter

08-04-2008, 01:33 PM

AnticorRifling

08-04-2008, 01:37 PM

Anything with Chocolate & Cinnamon in it should be labeled as a dessert and not a chili. Chili should light you up, not calm your raging female hormones.

He just said your man card has "Restriction A - Sits to pee" stamped on it. PWNT

BigWorm

08-04-2008, 01:44 PM

Anything with Chocolate & Cinnamon in it should be labeled as a dessert and not a chili. Chili should light you up, not calm your raging female hormones.

The cinnamon probably just adds a different kind of spiciness to it but cocoa is fairly common in chili recipes. Ever had mole? Same concept, but you usually can't easily pick out that flavor in the chili.

CrystalTears

08-04-2008, 01:46 PM

Anything with Chocolate & Cinnamon in it should be labeled as a dessert and not a chili. Chili should light you up, not calm your raging female hormones.
You don't eat enough chili to say such things. Sit down before you hurt yourself.

AnticorRifling

08-04-2008, 01:56 PM

Ever had mole?

http://us.movies1.yimg.com/movies.yahoo.com/images/hv/photo/movie_pix/new_line_cinema/austin_powers_in_goldmember/fred_savage/goldmember.jpg

Methais

08-04-2008, 02:45 PM

http://us.movies1.yimg.com/movies.yahoo.com/images/hv/photo/movie_pix/new_line_cinema/austin_powers_in_goldmember/fred_savage/goldmember.jpg

http://joshsmithonwpf.files.wordpress.com/2007/12/molenator.jpg

Parkbandit

08-04-2008, 02:45 PM

He just said your man card has "Restriction A - Sits to pee" stamped on it. PWNT

Really? I read "I don't know shit about cooking, but I'm going to post something just to post it and not care if it makes me look ignorant."

:shrug:

Skeeter

08-04-2008, 03:01 PM

You don't eat enough chili to say such things. Sit down before you hurt yourself.

I knows my chilis. http://en.wikipedia.org/wiki/Cincinnati_chili

Methais

08-04-2008, 03:02 PM

Did someone say chili?

http://msp273.photobucket.com/albums/jj206/jobexpo/fart.gif

Skeeter

08-04-2008, 03:06 PM

Really? I read "I don't know shit about cooking, but I'm going to post something just to post it and not care if it makes me look ignorant."

:shrug:

If that recipe makes you think you know a lot about cooking, you must be French.

I make a great 1 alarm chili with about 6 fresh ingredients (I would go hotter but the wife won't eat it.). You don't have to get all crazy to make good food. Good local ingredients simply prepared make all the difference in the world.

AnticorRifling

08-04-2008, 03:07 PM

Really? I read "I don't know shit about cooking, but I'm going to post something just to post it and not care if it makes me look ignorant."

:shrug:

I like what I said better.

Skeeter

08-04-2008, 03:21 PM

I like what I said better.

me too :yes:

Mighty Nikkisaurus

08-04-2008, 03:25 PM

Cocoa isn't even sweet unless you mix it with sugar, so I'm not sure where anyone gets the "raging female hormones" bit. Most girls who are "chocoholics" won't even touch a chocolate bar that has a 90 percent cocoa content because they can't handle the bitter, smoky flavor.

Most people can't even figure out the taste of pure cocoa alone let alone mixed into a savory recipe. I'd bet it'd taste pretty good in chili.

AnticorRifling

08-04-2008, 03:26 PM

Clove

08-04-2008, 03:29 PM

Why can't people let jokes be jokes?!Because cooking r serious business bitch, and Narc is a pro. Er... pastry chef that is...

Clove

08-04-2008, 03:35 PM

Most people can't even figure out the taste of pure cocoa alone let alone mixed into a savory recipe. I'd bet it'd taste pretty good in chili.Interestingly enough fresh, ground chili peppers have an aroma that strongly reminds me of unsweetened cocoa.

Mighty Nikkisaurus

08-04-2008, 03:38 PM

Why can't people let jokes be jokes?!

Because I know my fucking cocoa, okay?

:rofl:

Parkbandit

08-04-2008, 03:58 PM

If that recipe makes you think you know a lot about cooking, you must be French.

I make a great 1 alarm chili with about 6 fresh ingredients (I would go hotter but the wife won't eat it.). You don't have to get all crazy to make good food. Good local ingredients simply prepared make all the difference in the world.

I can make a good hot dog with one ingredient.. but a hot dog with about 5 ingredients (hot dog, bun, relish, mustard and cheeze wiz) is still better.

If I want to have a good cup of chili, I'll open up a can of Steak n Shake chili and have at it. It doesn't compare to my homemade chili though.