The Playground Cookbook

[Serpentine]

(if anyone can reassure me about copyright issues regarding recipes that'd be appreciated)
(if I don't update this for too long, particularly if I disappear/leave (ha!), any mod is welcome to/I would be greatly appreciative if a mod were to update it for me. I've seen these sorts of things languish, so... I guess I thought I'd just let it be known that I don't mind?)


The Playground Cookbook

Savoury
Ace of Chicken (http://www.giantitp.com/forums/showpost.php?p=4769610&postcount=24) Adlans Offally Good plate of Giblets (http://www.giantitp.com/forums/showpost.php?p=2638335&postcount=25)
AKA's Lemon Chicken Fettucini Stirfry (http://www.giantitp.com/forums/showpost.php?p=4709631&postcount=7)
Amazing Kebabs (http://www.giantitp.com/forums/showpost.php?p=2641578&postcount=37)
Ashildr's Veggie Korma (http://www.giantitp.com/forums/showpost.php?p=2635686&postcount=7)
Ava's Garlic Spaghetti! (http://www.giantitp.com/forums/showpost.php?p=2639593&postcount=31)
Awesome, Simple Roasted Potatoes (http://www.giantitp.com/forums/showpost.php?p=2647046&postcount=47)
Badischer Beckenofen (http://www.giantitp.com/forums/showpost.php?p=1773512&postcount=45)
Baked Cheesy Pasta (http://www.giantitp.com/forums/showpost.php?p=1773901&postcount=46)
Balkan Cucumber Salad (http://www.giantitp.com/forums/showpost.php?p=4732695&postcount=11) V
Bean Soup (http://www.giantitp.com/forums/showpost.php?p=2644962&postcount=40)
Beaver Tails II - This time with even more beaver! (http://www.giantitp.com/forums/showpost.php?p=1646079&postcount=40)
Bhy's Orange Death Chili (http://www.giantitp.com/forums/showpost.php?p=4754538&postcount=20)
Bigos (http://www.giantitp.com/forums/showpost.php?p=1775609&postcount=48)
Breakfast Burritos (http://www.giantitp.com/forums/showpost.php?p=2639458&postcount=30)
Brickwall Sandwich (http://www.giantitp.com/forums/showpost.php?p=4405151&postcount=3)
Carrot and Coconut Soup (http://www.giantitp.com/forums/showpost.php?p=4203433&postcount=45)
Cheese on Toast (http://www.giantitp.com/forums/showpost.php?p=4751440&postcount=19) V
Chicken Adobo (http://www.giantitp.com/forums/showpost.php?p=1613832&postcount=37)
Chicken Cordon Bleu (http://www.giantitp.com/forums/showpost.php?p=5522003&postcount=42)
Chicken and Sausage Gumbo (http://www.giantitp.com/forums/showpost.php?p=2721175&postcount=74), cont. (http://www.giantitp.com/forums/showpost.php?p=2729823&postcount=83)
Chicken With Lime (http://www.giantitp.com/forums/showpost.php?p=5522003&postcount=42)
Chicken Wraps (http://www.giantitp.com/forums/showpost.php?p=2641282&postcount=35)
Coke Pork Ribs (http://www.giantitp.com/forums/showpost.php?p=1777989&postcount=51)
Creamy Garlic Chickpea Soup (http://www.giantitp.com/forums/showpost.php?p=4405048&postcount=1)
DoHP's Mac and Cheese (http://www.giantitp.com/forums/showpost.php?p=4205279&postcount=53)
Easy-Butt Pasta Dish (http://www.giantitp.com/forums/showpost.php?p=4205279&postcount=53)
Egg-inna-hole (http://www.giantitp.com/forums/showpost.php?p=2732671&postcount=87)
Egg Rolls (http://http://www.giantitp.com/forums/showpost.php?p=1608180&postcount=33)
Family Goulash (http://www.giantitp.com/forums/showpost.php?p=403351&postcount=13)
Felix's mega-cool ultimate pasta! woo! (http://www.giantitp.com/forums/showpost.php?p=4406323&postcount=6)
Fettucini Aglio (http://www.giantitp.com/forums/showpost.php?p=4406814&postcount=7)
Fing's Supereggs (http://www.giantitp.com/forums/showpost.php?p=2635527&postcount=4)
Fried Mashed Potato (http://www.giantitp.com/forums/showpost.php?p=4203104&postcount=34)
Fritata (http://www.giantitp.com/forums/showpost.php?p=4202081&postcount=18)
Galician Frying Pan (http://www.giantitp.com/forums/showpost.php?p=4747792&postcount=15)
Gaming Burritos (http://www.giantitp.com/forums/showpost.php?p=2218015&postcount=36)
Garlic Mushrooms on Toast (http://www.giantitp.com/forums/showpost.php?p=2839126&postcount=114)
Genuine Swedish Meatballs (http://www.giantitp.com/forums/showpost.php?p=2829073&postcount=105)
Gnocchi (http://www.giantitp.com/forums/showpost.php?p=4203104&postcount=34)
Grilled Roo Steak with Red Wine Butter (http://www.giantitp.com/forums/showpost.php?p=1618187&postcount=39)
Grilled Tilapia for Stupid (http://www.giantitp.com/forums/showpost.php?p=403205&postcount=12)
Gumbo (http://www.giantitp.com/forums/showpost.php?p=2688421&postcount=63)
Halifax Doner Kabob (http://www.giantitp.com/forums/showpost.php?p=1580095&postcount=20)
Haloumi, Tomato, Cucumber and Mint Salad (http://www.giantitp.com/forums/showpost.php?p=4405344&postcount=5)
Hammy-Eggy-Cheesy Sandwiches (http://www.giantitp.com/forums/showpost.php?p=4205683&postcount=55)
Homemade Biscuits with Fried Pork Chops and Pork-gravy (http://www.giantitp.com/forums/showpost.php?p=1652162&postcount=43)
Homemade Chicken Parmasean (http://www.giantitp.com/forums/showpost.php?p=2645464&postcount=43), cont. (http://www.giantitp.com/forums/showpost.php?p=2646974&postcount=46)
Jack Squat's Chili (http://www.giantitp.com/forums/showpost.php?p=1778105&postcount=52)
Jorkens' Tofu (http://www.giantitp.com/forums/showpost.php?p=5519188&postcount=40)
Kangaroo Pie (http://www.giantitp.com/forums/showpost.php?p=4200582&postcount=9)
Karaswanton's Turkey Loaf (http://www.giantitp.com/forums/showpost.php?p=4712008&postcount=9)
Kerri's Fried Rice (http://www.giantitp.com/forums/showpost.php?p=2635957&postcount=10)
Kick Butt Pastasalad (http://www.giantitp.com/forums/showpost.php?p=2729644&postcount=82)
Kitya's Lasagna (http://www.giantitp.com/forums/showpost.php?p=2635371&postcount=1)
Labskaus (http://www.giantitp.com/forums/showpost.php?p=1588989&postcount=24)
Mad Scientists Southwest Style Chicken Soup (http://www.giantitp.com/forums/showpost.php?p=2839086&postcount=113)
Mad Scientists' Super Quick Spicy Sausage and Bean Soup (http://www.giantitp.com/forums/showpost.php?p=2719809&postcount=70)
Mamma Kuga's Lasagna (http://www.giantitp.com/forums/showpost.php?p=435056&postcount=1)
Mom's Simple Veggie Soup (http://www.giantitp.com/forums/showpost.php?p=2645464&postcount=43)
Mountain Faerie's Noodle Meal for One (http://www.giantitp.com/forums/showpost.php?p=4203572&postcount=49)
Mushroom Lasagne (http://www.giantitp.com/forums/showpost.php?p=4406814&postcount=7)
Nachos (http://www.giantitp.com/forums/showpost.php?p=4201770&postcount=15) V
Ocato's Tacos/Quesadilla (http://www.giantitp.com/forums/showpost.php?p=2646764&postcount=45)
Pasta a la Admiral Squish (http://www.giantitp.com/forums/showpost.php?p=4200982&postcount=11)
Pasta Salad (http://www.giantitp.com/forums/showpost.php?p=402407&postcount=7)
Penguinizers Possibly Strange Breakfast Burrito (http://www.giantitp.com/forums/showpost.php?p=2665641&postcount=58)
Penguinsushi's Spaghetti (http://www.giantitp.com/forums/showpost.php?p=2636584&postcount=13)
Pita Pizzas (http://www.giantitp.com/forums/showpost.php?p=2638665&postcount=29)
Pizza Soup (http://www.giantitp.com/forums/showpost.php?p=4200375&postcount=8) V
Poor Man's Dinner (http://www.giantitp.com/forums/showpost.php?p=5522003&postcount=42)
Portobello Caps and Spinach Artichoke Stuffing (http://www.giantitp.com/forums/showpost.php?p=2641282&postcount=35)
Pot Roast (http://www.giantitp.com/forums/showpost.php?p=2220648&postcount=48)
Potato Soup (http://www.giantitp.com/forums/showpost.php?p=4203104&postcount=34)
Potatocubed's Meaty Pasta Saucy Thing (http://www.giantitp.com/forums/showpost.php?p=2646535&postcount=44)
Potatoes With Pesto (http://www.giantitp.com/forums/showpost.php?p=5522003&postcount=42) V
Poutine (http://www.giantitp.com/forums/showpost.php?p=1574168&postcount=7)
QaE Burritos (http://www.giantitp.com/forums/showpost.php?p=2638665&postcount=29)
Quick Meat and Bean Burritos (http://www.giantitp.com/forums/showpost.php?p=401844&postcount=4)
Quick and Simple Spaghetti Bolognaise (http://www.giantitp.com/forums/showpost.php?p=5522729&postcount=48)
Red Beans and Rice (http://www.giantitp.com/forums/showpost.php?p=4200155&postcount=4)
Renegade's Chili Con Carne (http://www.giantitp.com/forums/showpost.php?p=2718026&postcount=69)
Rice and Beans (http://www.giantitp.com/forums/showpost.php?p=4201023&postcount=12) V
Roasted Poultry Rub (http://www.giantitp.com/forums/showpost.php?p=5516903&postcount=38)
Rosti (http://www.giantitp.com/forums/showpost.php?p=2828459&postcount=103)
Salmon Lasagna (http://www.giantitp.com/forums/showpost.php?p=2635699&postcount=8)
Satay Noodles with Tofu (http://www.giantitp.com/forums/showpost.php?p=4200227&postcount=5) V
Seasoned Burgers (http://www.giantitp.com/forums/showpost.php?p=402580&postcount=8)
Serp's Dad's Best Ever Spaghetti Bolognaise (http://www.giantitp.com/forums/showpost.php?p=1584542&postcount=21), analysis (http://www.giantitp.com/forums/showpost.php?p=4199993&postcount=1)
Shrimp Scampi with Potatoes and Broccoli (http://www.giantitp.com/forums/showpost.php?p=2639895&postcount=32)
Skenardo's Brazilian Stew (http://www.giantitp.com/forums/showpost.php?p=4209301&postcount=59)
Smashed Redskin Taters (http://www.giantitp.com/forums/showpost.php?p=2641909&postcount=39)
Smokey Bones Portobello Chicken Wrap (http://www.giantitp.com/forums/showpost.php?p=2641282&postcount=35)
Spaghetti in Pink Sauce (http://www.giantitp.com/forums/showpost.php?p=2935001&postcount=3)
Speecy Southwest Eggs (http://www.giantitp.com/forums/showpost.php?p=4209124&postcount=58) V
Stamppot Boerenkool (Kale) (http://www.giantitp.com/forums/showpost.php?p=1589912&postcount=26)
Steak Marinade (http://www.giantitp.com/forums/showpost.php?p=2639458&postcount=30)
Thanatos's Egg Sammiches (http://www.giantitp.com/forums/showpost.php?p=4201802&postcount=16) V
The Onion Tart Recipe (http://www.giantitp.com/forums/showpost.php?p=1573085&postcount=1)
Timberwolf's Roast Chicken (http://www.giantitp.com/forums/showpost.php?p=2636729&postcount=20)
To-Die-For Barbeque Roast (http://www.giantitp.com/forums/showpost.php?p=401202&postcount=1)
Tomato Soup a la Swedish Chef (http://www.giantitp.com/forums/showpost.php?p=2837849&postcount=112)
Top Ramen (http://www.giantitp.com/forums/showpost.php?p=4202096&postcount=21) V
Ultimate Macaroni and Cheese Casserole (http://www.giantitp.com/forums/showpost.php?p=2636711&postcount=19)
Upside-down Pizza (http://www.giantitp.com/forums/showpost.php?p=4204485&postcount=52)
Various Quick Meals-for-One (http://www.giantitp.com/forums/showpost.php?p=4206066&postcount=56)
Wukei's Spaghetti Sauce (http://www.giantitp.com/forums/showpost.php?p=401430&postcount=2)
Yakisoba (http://www.giantitp.com/forums/showpost.php?p=1591530&postcount=31)
Yum Yum Pork (http://www.giantitp.com/forums/showpost.php?p=4816857&postcount=33)
Zanzerelli (Medieval Italian Egg Drop soup) (http://www.giantitp.com/forums/showpost.php?p=402904&postcount=10)
Zeratul's Epic Chicken Marinade or Pasta Sauce (http://www.giantitp.com/forums/showpost.php?p=4720877&postcount=10)
Zer's Amazing Quesadillas (http://www.giantitp.com/forums/showpost.php?p=2721160&postcount=73)
Zucchini-Feta (and sweet potato/pumpkin) Pancakes (http://www.giantitp.com/forums/showpost.php?p=2716629&postcount=67)

Sweet
Ammends (http://www.giantitp.com/forums/showpost.php?p=401430&postcount=2)
Angelic Morish Cookies (http://www.giantitp.com/forums/showpost.php?p=3672672&postcount=36)
Aqutuq (http://www.giantitp.com/forums/showpost.php?p=1588174&postcount=22)
Beaver Tails (http://www.giantitp.com/forums/showpost.php?p=1580095&postcount=20)
Bienenstich (http://www.giantitp.com/forums/showpost.php?p=2636652&postcount=17)
Cherry Crumble (http://www.giantitp.com/forums/showpost.php?p=402227&postcount=6)
Chiffon Pumpkin Pie (http://www.giantitp.com/forums/showpost.php?p=4732794&postcount=12) V
Chocolate Caramel Pecan Cheesecake (http://www.giantitp.com/forums/showpost.php?p=2655249&postcount=51)
Chocolate Mint Cake (http://www.giantitp.com/forums/showpost.php?p=402745&postcount=9)
Chocolate Nut Zucchini Bundt Cake (http://www.giantitp.com/forums/showpost.php?p=2677055&postcount=59)
Cinnamon Rolls (http://www.giantitp.com/forums/showpost.php?p=4787842&postcount=29) V
Cornbread (http://www.giantitp.com/forums/showpost.php?p=2753149&postcount=101), cont. (http://www.giantitp.com/forums/showpost.php?p=2753330&postcount=102)
Dhavaer's Chocolate Chip Biscuits (http://www.giantitp.com/forums/showpost.php?p=2637945&postcount=24)
Dutchbaby (http://www.giantitp.com/forums/showpost.php?p=4200026&postcount=3)
Florida Key Lime Cheesecake (http://www.giantitp.com/forums/showpost.php?p=2635371&postcount=1)
Game of Life Cake (http://www.giantitp.com/forums/showpost.php?p=4202004&postcount=17)
Gingerbread (http://www.giantitp.com/forums/showpost.php?p=2753149&postcount=101)
Hawaiian Fruit Salad (http://www.giantitp.com/forums/showpost.php?p=2657985&postcount=53)
Kitya's (and Moosewoods) Mocha Pecan Pie (http://www.giantitp.com/forums/showpost.php?p=2717735&postcount=68)
Lemon Meringue Pie (http://www.giantitp.com/forums/showpost.php?p=4770875&postcount=26)
Lemon Pudding Cake (http://www.giantitp.com/forums/showpost.php?p=2638628&postcount=28)
Lemonade Cake (http://www.giantitp.com/forums/showpost.php?p=4769916&postcount=25) V
Mad Scientist's "Oven Pancake" (http://www.giantitp.com/forums/showpost.php?p=2688095&postcount=61)
Mom's Chocolate Chip Cookies (http://www.giantitp.com/forums/showpost.php?p=2753101&postcount=100)
Peach, Curry and Shrimp Soup (http://www.giantitp.com/forums/showpost.php?p=403746&postcount=16)
Phantasmic Fudge (http://www.giantitp.com/forums/showpost.php?p=403621&postcount=15)
Protein Pancakes (http://www.giantitp.com/forums/showpost.php?p=4200248&postcount=7) V
Raspberry Cinnamon Jello Applesauce (http://www.giantitp.com/forums/showpost.php?p=2636584&postcount=13), cont. (http://www.giantitp.com/forums/showpost.php?p=2636754&postcount=21)
Serpentine's Special Chocolate Cake (http://www.giantitp.com/forums/showpost.php?p=2636786&postcount=22)
Sour Cream Coffee Cake (http://www.giantitp.com/forums/showpost.php?p=2636711&postcount=19)
Syrup Sponge Pudding (http://www.giantitp.com/forums/showpost.php?p=1589075&postcount=25)
Triple Chocolate Cake with Butter Crack Frosting (http://www.giantitp.com/forums/showpost.php?p=2830223&postcount=108)
Very Best Cookie Dough (http://www.giantitp.com/forums/showpost.php?p=2640959&postcount=34)
Zeratul's Chocolate Orange Cake (http://www.giantitp.com/forums/showpost.php?p=4710187&postcount=8)



Miscellaneous
7 Layer Dip (http://www.giantitp.com/forums/showpost.php?p=2214287&postcount=16)
Basic Bread (http://www.giantitp.com/forums/showpost.php?p=4204275&postcount=50)
Béchamel Sauce (http://www.giantitp.com/forums/showpost.php?p=4406814&postcount=7)
Carrie's Tiropikita (http://www.giantitp.com/forums/showpost.php?p=402904&postcount=10)
Cranberry Sauce (http://www.giantitp.com/forums/showpost.php?p=1579526&postcount=18)
Daze's Superbowl Chili Dip (http://www.giantitp.com/forums/showpost.php?p=2636619&postcount=15)
French Fries (http://www.giantitp.com/forums/showpost.php?p=2221530&postcount=57)
Frosting of DOOM! (http://www.giantitp.com/forums/showpost.php?p=4202090&postcount=19) V
Guacamole! (http://www.giantitp.com/forums/showpost.php?p=403490&postcount=14)
Homemade Corn Chips (http://www.giantitp.com/forums/showpost.php?p=2715301&postcount=66)
Kale Chips (http://www.giantitp.com/forums/showpost.php?p=4405048&postcount=1)
Kitya's Hubby's Almost Famous Hot Chocolate Recipe (http://www.giantitp.com/forums/showpost.php?p=2641282&postcount=35)
Lilly's Best 7 Layer Dip (http://www.giantitp.com/forums/showpost.php?p=2640959&postcount=34)
Logic's Pretzel Dip (http://www.giantitp.com/forums/showpost.php?p=2636542&postcount=12)
Manchips (http://www.giantitp.com/forums/showpost.php?p=5522729&postcount=48) V
Mr_Saturn's Asian-y Salad Dressing (http://www.giantitp.com/forums/showpost.php?p=2645310&postcount=42)
Pear and Parmesan Salad (http://www.giantitp.com/forums/showpost.php?p=403746&postcount=16)
Pie Crust (http://www.giantitp.com/forums/showpost.php?p=4770875&postcount=26) V
Poor Man's Protein Shake (http://www.giantitp.com/forums/showpost.php?p=4709550&postcount=6) V
Reorith's Infernal Hummus of Win (http://www.giantitp.com/forums/showpost.php?p=2647597&postcount=48), cont. (http://www.giantitp.com/forums/showpost.php?p=2647897&postcount=49), again. (http://www.giantitp.com/forums/showpost.php?p=2733521&postcount=92)
Shadow's Simple Kahlua (http://www.giantitp.com/forums/showpost.php?p=4775139&postcount=27)
Snappy Crackers (http://www.giantitp.com/forums/showpost.php?p=2640959&postcount=34)
Starter for a Three-Course Meal (http://www.giantitp.com/forums/showpost.php?p=2829314&postcount=106)


Help/Tips/Advice
What is haloumi? (http://www.giantitp.com/forums/showpost.php?p=4406814&postcount=7)
Pasta Sauce Tips (http://www.giantitp.com/forums/showpost.php?p=2635706&postcount=9)
Spice Rant (http://www.giantitp.com/forums/showpost.php?p=2715301&postcount=66)
Vegetarianising Non-Veg Recipes (thread) (http://www.giantitp.com/forums/showthread.php?t=13924&highlight=recipes) V
Pulling Apart Your Poultry (http://www.giantitp.com/forums/showpost.php?p=4202094&postcount=20)
Pancake-cooking advice (http://www.giantitp.com/forums/showpost.php?p=4203250&postcount=41)
Pancakes/American-style vs. crepes/European-style (http://www.giantitp.com/forums/showpost.php?p=4203542&postcount=48)
Buttermilk substitutes (http://www.giantitp.com/forums/showpost.php?p=4203572&postcount=49)
Baking powder substitute (http://www.giantitp.com/forums/showpost.php?p=4203572&postcount=49)
On pasta casserole pastas (http://www.giantitp.com/forums/showpost.php?p=4206066&postcount=56)
On Pie Crusts (http://www.giantitp.com/forums/showpost.php?p=4770875&postcount=26)


V - Vegetarian friendly (may include dairy and/or egg or similarly borderline ingredients)

Let me know if I've put anything in the wrong spot. Is there any way to link to a particular point in a post?

Just started, will continue later. Of course, anyone's welcome to add their own for me to link. Also, before I get too far into it, any suggestions for formatting or anything?

Note to self: You're up to here (http://www.giantitp.com/forums/showpost.php?p=1588174&postcount=22), don't forget about that other thread.
In this thread, you're up to here (http://www.giantitp.com/forums/showpost.php?p=5522729&postcount=48).

[Conrad Poohs]

What about glorious Sprice. Split peas, vegetable protein of the gods, jazzed-up even more than it intrinsically is, via the addition of rice. Goes great between two slices of buttered toast!
I'm banned from this thread, aren't I.

[Serpentine]

Pretty much, yeah.

(but thanks for posting :smallsmile:)

[turkishproverb]

So, if we have a recipe do we post it here or add our own thread?

[Serpentine]

Post it here.

Mods: So should it be moved to Arts & Crafts d'you think?

[Crow]

Poor Man's Protein Shake

8oz cold chocolate milk
1 packet dryed nonfat milk powder
1 packet plain gelatin
1/4 cp. plain oatmeal
2 tsp. brown sugar
2 ice cubes

blend and drink.

[AKA_Bait]

I'll share one, although I'm not terribly good at exact amounts of things for recipies. I have my grandmother's cooking style which is to say "oh, about that much" and hold index finger and thumb apart various distances.


AKA's Lemon Chicken Fettucini Stirfry

Edible Stuff:

1/2 Yellow Onion
1/2 Red Onion
A few cloves of Fresh Garlic
A whole bunch of Rosemary (preferably fresh)
1 Boneless Chickenbreast*
1/2 box fettucini noodles
One of those plastic lemon juice things that is shaped to look like a lemon
White Wine Vinegar
Olive Oil
Butter
Salt

Inedible Stuff:

Pots and Pans
Large Ziplokk Bags or Tupperware

Step One (fun with knives):
Cut the chicken breast. I suggest two long cuts splitting it down the middle along each axis (giving you 4 peices of chicken 1/4 the width and legnth and 1/2 the depth of the original peice).

Quarter the onions
Dice the Garlic
Chop up the Rosemary (if you haven't already)


Step Two (drown the fowl!):

Pour into the ziplock/tupperware the following:
Some Olive Oil
More than 'some' lemon juice
A teeny bit of white wine vinegar
Around 1/4 of the onions, both kinds
All the Garlic
All the Rosemary
The cut up chicken

Be sure there is enough of the olive oil/lemon/vinegar mix along with everything else to completley cover the chicken.

Step Three (Fun!):

Toss ziplock in fridge and go post on the OotS boards for a few hours.

Step Four (The part with the stove):

Boil water for Pasta (I usually add some salt and olive oil to the water to raise the boiling point and keep the noodles from sticking to eachother).

Once the water is at a rolling boil add the fettucini and cook until not quite totally soft (al dente) and drain.

As the pasta cooks/drains:

Melt an sizeable clump of butter and a little olive oil in a large frying pan.
Add the entire chicken ziplock concoction to the frying and cook over medium heat until the chicken looks mostly cooked.
Add the remaining onions and the pasta.
Mix in pan and cook until pasta is limper and chicken looks totally cooked, adding additional oliveoil, lemon juice, or butter if pan starts getting dry.
Drain the mix mostly, but still leave some of the concotion.

Step Five:

Eat.

Note: I'm going to be making this in the smallest portion I can think of. To make more, just increase the size of everything per each additional breast. This is a pretty good and not very expensive meal if you plan to be serving a large number of people. Just be sure to prepare ahead of time with the marinade and you might want to precook the whole thing unless you have several frying pans and a big kitchen. The cooking part will take a while if you have to do large amounts of it and the pasta might dry out after being drained.

*This can be replaced with Tofu for the vegetarians. I would suggest freezing and thawing the tofu before using the marinade to give the tofu a more spongey texture.

[zeratul]

Zeratul's chocolate orange cake

Step1. take your favorite chocolate cake recipe, make the batter, then add the freshly squeezed juice of one orange.

Step2. Make or buy your favorite chocolate frosting, add the zest of about 3-5 oranges per 2 cups

Make the batter into cake, frost it with the frosting, garnish the top with a few orange slices.

[Karaswanton]

Karaswanton's Turkey Loaf

Ingredients:
1 lb ground turkey
1/2 cup cracker crumbs
3 cups grated potatoes
2 cups chopped onion
1/4 cup ketchup
2/3 cup milk
Salt, pepper, and any other spices to taste
1 egg

1.) Gently mix ingredients in HUGE! bowl.
2.) Put into baking pan, and cook at 350 for one hour.
3.) ????
4.) Profit! Er, food!

[zeratul]

Zeratul's epic chicken marinade or pasta sauce

a good sized handful of parsley
3 cloves garlic
2 tablespoons of lemon juice
2 tablespoons of lime juice
1 tablespoon of olive oil

Chop everything up then put it into a food processor, or at least chop and mix very well.

For Pasta - After this is done, you can fry it a bit to make it sweeter and remove some of the sharpness or do not do so. Serve on top of your favorite pasta, with salt Parmesan, and if desired ricotta cheese.

For Marinade - Once it has been put in the food processor put it into a bag with your chicken, concentrate the marinade and chicken into one area, and let it sit in the fridge for as long as you wish. A day will allow it to absorb more of the flavors. Fry in butter or olive oil, and serve with rice or mashed potatoes, and/or whatever else you like.

[Agamid]

i love this salad. goes really well with a middle-eastern main.
I've included amounts for dried herbs, but it just isn't the same unless you use fresh.

Balkan Cucumber Salad

Serves 6
Prep time: 10-15 minutes

½ cup very thinly sliced red onion
4 medium cucumbers (6-7inches long)
1 tsp. salt
Freshly ground black pepper
1½ cups yoghurt
1 or 2 small garlic cloves, minced
2 tbs. freshly minced mint leaves (or 2 tsp. dried)
¼ cup finely minced parsley
2 scallions, finely minced (greens included)
1 to 2 tbs. freshly minced dill (or 1 to 2 tsp. dried)
1 cup chopped walnuts, lightly toasted

1). Soak onion in cold water for about 30minutes while you get everything else ready. Drain thoroughly and pat dry before adding to the salad.
2). Peel the cucumbers and cut them into rounds. Place them in a medium-sized bowl.
3). Add remaining ingredients, except walnuts, and mix well. Cover and refrigerate until serving time.
4). Sprinkle the walnuts on top just before serving.

[Poison_Fish]

This is a good pumpkin pie recipe if you want to eat something that doesn't taste as heavy. It's still just as good, but it doesn't feel like a brick, as it's a lighter pie, thanks to the egg whites.

Chiffon Pumpkin Pie

4 eggs
½ tsp ginger
1 C sugar
1 /4 tsp nutmeg or buy pumpkin spice
1 C milk
1 tsp cinnamon
1 envelope Gelatin (Knox)
2 tbs butter
1 C canned pumpkin
1 Graham cracker crust (regular or large)

Cook in a top of a double boiler (10 min) 1 C canned pumpkin; add 4 egg yolks, ½ c sugar, 1 cup milk, ½ tsp ginger, ¼ tsp nutmeg, 1 tsp cinnamon (or 1/3/4 tsp pumpkin spice) and 2 tbs butter. Stir, cook until custard consistency.

Remove from heat, add 1 envelope gelatin, softend in ¼ C cold water. Chill mixture in a glass bowl.

When mixture begins to thicken, fold in 4 egg whites, stiffly beaten to which as been added 1/2C sugar. Pour into a Graham cracker crust. Chill or freeze. Top with gobs of whipped cream.

[Bhu]

I have 25 bajillion recipe links on file if you want :D

[Wiggle]

Have you contacted :belkar: for either his Vulture Stew (http://www.giantitp.com/comics/oots0476.html), or Halfling Drop Soup (http://www.giantitp.com/comics/oots0279.html) recipes?

[Morty]

I don't know if it counts as a recipe, but I might as well post it here.

Galician Frying Pan
It's a very simple recipe that requires lots of cold meats and eggs. You can probable use everything else that can be fried in this recipe, but we never tried it. How it's done:
-First, get a large, deep frying pan
-First, throw whatever gives out most fat when fried, most likely bacon, and wait a while
-Add in the rest of the cold meats
-Add eggs
-Fry until you think it's good enough.
-Enjoy unhealthy but delicous meal.:smallbiggrin:

[Miklus]

Fresh pasta -> boil it
Diced bacon -> fry it pretty hard
As much garlic as you dare -> throw it in with the bacon
Put bacon on pasta, apply ketchup as needed and mix.

[Krimm_Blackleaf]

The only things I know how to cook are homefries and eggs, but I know how to prepare a kind of sandwich I'm rather fond of.

It involves toasting an onion bagel that's been sliced in two and toasted until golden brown. Then spreading cream-cheese on one side, about the same amount you'd put on a normal bagel and then slices of turkey on the other side and the whole thing made as a sandwich. I like roast turkey the most on it, but most turkey will do. I've seen my dad put tomatos on them, but I've never tried it.
I really can't get enough of these sandwiches if I have all the ingredients.

[Dallas-Dakota]

Very Best Cookie Dough (http://www.giantitp.com/forums/showpost.php?p=2640959&postcount=34)

I confirm this one.
It´s the best which is available to the public.

[SilverSheriff]

Cheese on Toast

Ingredients:

1 slice of thickly-cut Bread (I suggest something fresh from today not that crappy store-bought stuff which sits in the back room for a week)
1 slice of Tasty cheese (I used Bega thin-sliced which melts to the shape of the bread)
a pinch of Oregano (adds a little bit of spiciness)
maybe some crushed garlic (I'm using 1/4 clove of garlic here)
butter



Get your piece of bread spread some butter on it and the garlic.
stick it on the grill until butter has melted, take it off the grill. (I used a flat sandwich press).
put your cheese on it put it back in the grill until melted.
carefully sprinkle the oregano on the cheese and stick it back on grill until cheese is light brown (not burned though).
????
$$$PROFIT$$$

[Bhu]

My Orange Death Chili

In a large pot combine the following:

One large can of Tomato Juice (I think they're 64 ounces)
1 can of Black Beans
2 cans of extra hot chili beans
1 packet of generic chili spices (I use Krogers)
2 Tablespoons of extra hot chili powder (I use some stuff called Reshampatti I get from an Indian grocery)
14 habanero peppers, diced (seed them and cut out the insides if you want to tone the heat down)
up to a handful of thai peppers (the litle teeny red ones smaller than a marble)
Spices: I've never done this part the same way twice. If you wanna do it the short way get a couple varieties of Mrs Dash, some seasoned pepper and the like and sprinkle away
a litle bit of Masa flour to taste. shake it in slowly and stir well cause it will clump. Too little and the chili wont thicken, too much and the chili will get a bland icky taste.
Set on low heat while you do the following:


Get 2 or 3 pounds of steak (or stew beef) cut into cubes, and put in a Dutch Oven. Pour in orange juice until the meat is covered, put a lid on the dutch oven, and bake at 350 in the oven for an hour. Drain the juice and add to the chili pot.

While it's cooking in the oven, get 2 or 3 pounds of ground sirloin. Put some olive oil, ginger, and garlic in a skillet and heat it up before adding the meat. Just before its done drown it in Worcestershire sauce. And I mean drown it. If your skillet isnt black you didnt add enough. When its done, drain and add to the chili pot.

Once everything is in the pot, cook it on low to medium for several hours, and let cool. Put it in the refridgerator overnight so it can evaporate a little and thicken. Pop it back on the stove and cook for 20 minute to 20 hours, however long it takes for the flavors to merge. Serve topped with a blend of melted cheeses.

Warning: it will be hot to the uninitiated. And maybe to the initiated too. It will permanently stain anything white, bowls included.

[TheCountAlucard]

So, should I post my recipe for cooking happyturtle? :smallbiggrin:

[Nychta]

Does Jibar have a recipe for muffins?

[Dallas-Dakota]

Does Jibar have a recipe for muffins?
Why would Jibar want to do in his distant relatives?:smalltongue:

[AceOfFools]

Ace of Chicken

Originally invented by my grandmother out in St. Louis, this is dish is as delicious as it is easy, although it is not for those with heart trouble.

Get a bunch of chicken thighs, bone and skin preferred, but boned works too. I've seen this done with anywhere from 6 to ~30 at a single time, you could do as much as you have oven space and baking pans.

Preheat the oven to 200 F*

Pour a generous amount of olive oil in a baking pan, and rub the chicken in the oil, giving it a good coat, then place it skin side up. Put a generous amount of salt and black pepper on the top of each piece, and I mean generous. I find adding a touch of finely chopped basil and/or garlic does not go amiss, but you don't want to be nearly so generous with these if you do.

Put the chicken the oven and forget about it for about four hours.*

Between the olive oil and the low temperature, overcooking isn't a big worry, and it ends up crazy moist. Just make sure that it's cooked through before serving by selecting a big piece and cutting down.
___________________________
*I don't usually have this kind of time so I'll do 2 hours at 225 followed by 15-25 minutes at 250. Slowcooking does wonders for bird flesh.

[adanedhel9]

I served this at the Midwest Meetup Part 3; it's really simple and a very good summer desert.

Lemonade Cake

1 box super moist lemon cake (ie the kind that includes pudding)*
6 fl. oz. (~180 ml, or half a can) frozen lemonade from concentrate, thawed
2 c. (~475 ml) powdered sugar

Make the lemon cake according to the instructions on the box. After removing from the oven, allow to cool for 5 minutes. Using a fork, poke holes all over the cake, pressing all the way to the bottom of the pan.

Thoroughly mix the lemonade and powdered sugar until smooth. Gently spoon the mix over the cake. The mix will tend to pool along the edges and in the corners; carefully scoop this up and redestribute over the top of the cake until it sets. Cover and place in refridgerator for 2 hours before serving.

* If you don't have such a cake mix available, you can use a regular lemon cake mix, with the following recipe:

1 box lemon cake mix
1 small box instant lemon pudding
4 eggs
1 cup (~235 ml) water
1/4 cup (~60 ml) oil

In a medium bowl, combine all of the above and blend with mixer on medium speed for 4 minutes. Pour into a greased and floured 13x9 (~33 cm x 23 cm) pan. Bake at 350 (~175 Celcius) for 45-50 minutes, or until a toothpick test comes clean.

[ZombieRockStar]

Hmm...I'll bite (pun intended). There was another recipe thread a while back that I had some stuff in, but for now I'll try and make a simple guide to pies and include my recipe for lemon meringue.

Pie crust rant & recipe:
First of all, if you're not vegetarian, you can go ahead and replace the butter and shortening with equal amounts of lard, which is apparently easier to get a nice and flaky crust with, according to my dad (and also contains less saturated fats than shortening). Not to say that a flaky crust isn't easy enough with vegetable shortening, but you really do have to cut into it, which is why I suggest hand-mixing with a fork instead of using a mixer.

Second, the amount of cold water needed really depends on the humidity. Really, add one tbsp at a time and eyeball it, but don't overdo it, otherwise it'll be chewy and gross. Ideally, get to the point where you think "oh, just one more tablespoon" and that'll be it.

I like to use both butter and shortening in my crusts...butter gives it some extra flavour but shortening holds it together better.

On the type of flour, I like unbleached, but all-purpose white flour is also good.

Alternatively, apparently you can substitute some sort of liqueur for the water, appropriate to whatever you're using in the pie. You know, an apple liqueur for apple pies, limoncello for lemon meringue...apparently amaretto is a good all-around liqueur, but I've never tried that, so it's untested for me. Just make sure it's cold, though.

This is for a standard 9" pie plate, btw. Note also that these amounts are always under constant revision by me...I'm still learning in a lot of ways, so I haven't stumbled onto the perfect proportions yet, but I'm getting there.


2 cups flour
½ tsp salt (don't add if you're using salted butter)
¼ cup soft butter
½ cup soft vegetable shortening
About 4 tbsp ice-cold water


Combine the flour, salt, butter and shortening in a mixing bowl by using a fork to cut into the shortening and butter (just sort of mash it into pieces with the tines) and then mixing in with the flour. Then add one tbsp of water at a time until you get to the desired consistency.

At this point, grab two sheets of cling wrap and lay them out flat. Then, run your hands under some really cold water for a few seconds and then dry them off thoroughly (to make sure your hands aren't too warm or wet). Grab the dough and form it into 2 disks, one slightly larger than the other, and cover them in the cling wrap. Let them rest for about 20 mins in the fridge.

When you're ready, powder your rolling surface in flour, along with your rolling pin. Roll out the larger disk to about ¼-inch thickness and roughly a circular shape, then carefully roll the pastry around the rolling pin so you can easily transfer it to the pie dish, rolling it out on top of the dish. Try not to stretch the dough when you fill up the dish. Just stab the bottom and the sides a few times with a fork, and leave the excess hanging over the side for now.

Roll out the other disk again to ¼-inch. You can cut it into strips for a lattice top, which is what I like to do, but if you just want a plain top, cut a small circle in the middle for steam to escape through (apparently pie birds are cute little things to have...I think they're tacky, personally). Like before, just use the rolling pin to move it onto the (filled) pie crust. What I like to do for the edges is just pinch the excess parts together around the edge of the pie for a rough look.

A good crust really shouldn't take any longer in the oven than the filling. A medium-low heat like 350 F should be good for about 45 mins or so.

For lemon meringue pie:
Because you're only making the bottom of the pie, cut the crust recipe in half. Make the crust first and bake it separately, for about 10 mins at 450 F and just leave it off to the side until you need it. Also, just form the excess into a somewhat thicker rim around the edge.

Filling

For the filling, you're going to have to separate 3 eggs. Put the whites in one bowl and leave it off to the side for the meringue, and the yolks in another. You can get some white in with the yolks, but do not get any yolk in with the whites.

Combine in a saucepan:

1¼ cups of white sugar
¼ cup of flour
3 tbsp of corn starch
¼ tsp salt


Now, youre going to need 2½ cups of boiling water. Pour a little bit into the yolks as you beat them to temper them so they don't cook too fast and you don't get little bits of scrambled egg floating around in your pie. Pour the rest in the saucepan over medium-high heat, along with the yolks.

To that, add:

1 tbsp butter
½ cup of lemon juice (thats about 3 lemons worth, if you like it fresh)
The zested peel of one lemon (just the yellow of the peel, mind you...the white rind is bitter and you don't want that)


Whisk the mixture until it begins to thicken, then immediately pour into the pie shell.

Meringue

To the three egg whites you already have, add three more (throw out the yolks) and 3 tbsp of white sugar. Using an electric beater, beat the egg yolks until they form a stiff peak (when you can turn the beaters upside-down and the bit of egg whites sticking to them still stand straight up).

Now, a lot of recipes tell you to let the filling cool before you put the meringue on top of it. But if you put it on top of the hot filling, the underside of the meringue will cook and you won't get "weepy" (runny) meringue and it'll hold it's place on top of the pie. So, just immediately pour the meringue on top of the hot filling in the pie, and then throw the pie into a 350 F oven until the meringue is golden on top (which should only take about 10 mins).

And there you go. Just let the pie cool in the fridge for a while. You can also add some more lemon zest on top of the meringue, just after cooking, for decoration, if you want.

Side note: I've seen cooking shows where, when they make this pie or something similar like a lemon tart or a key lime pie, they use a blowtorch to cook the meringue. :smalleek: All I can say is that will not cook the meringue properly so that it's nice and fluffy, and leaves a rather ugly burn pattern on top. No...just no.

Hmm...I also feel like posting a guide to home-made pasta (which I love doing) sometime, but not now.

[Shadow]

Shadow's simple Kahlua

3 pounds of sugar
2 tablespoons of chocolate syrup
1.5 ounces of vanilla extract
12 tablespoons of (NON-freeze-dried) instant coffee
1 bottle of 100 proof vodka

Boil 5 cups of water with the sugar for approximately 20 minutes creating simple syrup
Boil 4 cups of water with the chocolate syrup, vanilla and instant coffee for approximately 10 minutes
Combine both of these mixtures with the vodka and stir
Once cool, pour into a large jug
Shake the jug every day for one month
get a big strong guy to open the jug for you
enjoy responsibly

I really like vanilla, so I use twice that much in mine.
If you want it stronger, use two bottles of vodka and raise the other ingredients by 50% -or- use grain alcohol instead.
Adjust as needed to make a smaller batch, if desired.

[Supagoof]

I served this at the Midwest Meetup Part 3; it's really simple and a very good summer desert.

Lemonade Cake

1 box super moist lemon cake (ie the kind that includes pudding)*
6 fl. oz. (~180 ml, or half a can) frozen lemonade from concentrate, thawed
2 c. (~475 ml) powdered sugar

Make the lemon cake according to the instructions on the box. After removing from the oven, allow to cool for 5 minutes. Using a fork, poke holes all over the cake, pressing all the way to the bottom of the pan.

Thoroughly mix the lemonade and powdered sugar until smooth. Gently spoon the mix over the cake. The mix will tend to pool along the edges and in the corners; carefully scoop this up and redestribute over the top of the cake until it sets. Cover and place in refridgerator for 2 hours before serving.

* If you don't have such a cake mix available, you can use a regular lemon cake mix, with the following recipe:

1 box lemon cake mix
1 small box instant lemon pudding
4 eggs
1 cup (~235 ml) water
1/4 cup (~60 ml) oil

In a medium bowl, combine all of the above and blend with mixer on medium speed for 4 minutes. Pour into a greased and floured 13x9 (~33 cm x 23 cm) pan. Bake at 350 (~175 Celcius) for 45-50 minutes, or until a toothpick test comes clean.
And as one of those who ate it at the Midwest Meetup 3, this is very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very tasty. (Did I mention it was delicious?) :smallbiggrin:

[Jack Squat]

Here's my 2 AM cinnamonn rolls. (stolen from food network).


Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

http://i43.photobucket.com/albums/e378/jacksquat3/DCFC0004.jpg

Someday I'll get around to making these so I'm not up in the middle of the night...

[Thes Hunter]

Wow, I am surprised I didn't put any recipes up. Weird.


Normally I am all over recipe things like a dung beetle is over.... ew... I should have chosen a better metaphor.:smallbiggrin:

[Bhu]

African Cooking
30 Moroccan Recipes http://www.mincom.gov.ma/english/gallery/cuisine/recipes/index.htm
A Taste of Ghana http://www.ghana.co.uk/food/
Abwenzi African Studies http://www.lettersfromafrica.org/index.html
African Chop http://www.africanchop.com/
African Food http://africafood.tripod.com/
African Foods http://www.africanfoods.co.uk/
African Foods http://members.tripod.com/meganjohnston/p2africa/Africanfoods.html
African Recipes http://groups.yahoo.com/group/AFRICANrecipes/
African Recipes http://www.geocities.com/kulmansam/recipes.html
African Recipes http://www.africa.upenn.edu/Miscellany/menu_Miscellany.html
African Studies http://www.columbia.edu/cu/lweb/indiv/africa/cuvl/cooking.html
Africhef http://www.africhef.com/
AfroFoodTV http://www.afrofoodtv.com/
Afropop http://www.afropop.org/community/cookbook.php
Algerian Cuisine http://mybookofrai.typepad.com/cuisinealgerienne/
Ancient Egyptian Recipes http://www.geocities.com/Heartland/Hills/9684/egyptfood.html
Beninese Food Recipes http://www.geocities.com/fon_is_fun/beninese_food_recipes.htm
Biltong Box http://www.biltongbox.com/
Biltong Makers http://www.biltongmakers.com/biltong06_recipes.html
Bstilla moroccan http://groups.yahoo.com/group/bstilla/
Bushveld Online http://www.bushveldonline.co.za/recipes/
Cape Verdean Cooking http://www.caboverde.com/rubrique/gastron.htm
Cape Verdean Foods http://www.umassd.edu/specialprograms/caboverde/cvrecipes.html
Catalot Tunisian Recipes http://members.tripod.com/catalot/tunis.html
Classics from West Africa's Cuisine http://www.afrol.com/Categories/Culture/recipes.htm
Congo Cookbook http://www.congocookbook.com/
Cook Recipes from West Africa gambia http://gambia.i-dss.de/about0-2-0.phtml
Cuisine of Angola http://www.angola.org.uk/cuisine.htm
Eritrean Food and Recipes http://www.geocities.com/WARSAISANDIEGO/our_culture.htm
Friends of Cameroon http://www.friendsofcameroon.org/html/cooking.html
Friends of Guinea http://www.friendsofguinea.org/recipes.shtml
Funky Munky's South African Recipes http://funkymunky.co.za/recipes.html
Gambian Recipes http://www.africanculture.dk/gambia/foodmenu.htm
Keny Wiki http://kenya.rcbowen.com/wiki/?Recipes
Kenya Mail http://www.kenya-mail.com/recipe.html
Kenya Recipes http://kenya.rcbowen.com/recipes/
Kenyan Recipe Page http://nutford.kijabe.org/recipes.html
Kitchen Corner algerian http://www.dfti.com/aaat/kitchen.html
Liberian Forum http://www.liberianforum.com/recipe.htm
Libyan Cuisine http://ourworld.compuserve.com/homepages/dr_ibrahim_ighneiwa/food.htm
Libyan Cuisine http://www.libyana.org/food/
Mark Blumberg's South African Biltong Makers http://www.markblumberg.com/biltong.html
Menus and Recipes from the Sudan http://www.sudan.net/society/recipe.html
Menus and Recipes from the Sudan http://www.sudansite.com/cooking.html
Morocco Food http://magicmorocco.com/morocco_food
Mwambao Cuisine http://www.mwambao.com/dishes.htm
Nigerian Recipes http://www.motherlandnigeria.com/recipes.html
Nshiwo and Ndima zambian http://www.bridgewater.edu/~mtembo/nshimachapter1.htm
Odisseia 2000 http://www.odisseia2000.net/imvf/seccao.asp?cod_seccao=4607
Phillip Martins African Recipes Liberian http://www.phillipmartin.info/liberia/text_recipes_intro.htm
Recipe Sudani http://www.marktanner.com/sudan-recipes/
Recipes From Mauritius http://ile-maurice.tripod.com/
Recipes from Senegal http://kariborders.blogspot.com/recipes/recipes.html
Rev. Peer Addo's Recipes ghana http://www.addo.ws/recipe.htm
Set El Bait egyptian http://www.haneen.com.eg/scripts/meals/introduction.asp
Sierra Leonean Recipes http://www.sierra-leone.org/recipes.html
Sikunu Cookbook http://www.mapasa.com/cookbook/sikunu.htm
South African Cooking in Russia http://southafrica.narod.ru/engels/index-cooking.htm
Sudan Recipes http://www.sudan.net/society/recipe
The Africa Guide http://www.africaguide.com/cooking.htm
The African Cookbook http://www.africa.upenn.edu/Cookbook/about_cb_wh.html
Tim and Lara Beth's Kenya Page http://www.blissites.com/kenya/culture/recipes.html
Tour Egypt http://touregypt.net/recipes/index.htm
Traditional South African Recipes http://funkymunky.co.za/recipes.html
Tunisian Food Information http://members.tripod.com/~Djebbana/recipes.html
Zanzibari Cuisine http://www.zanzibar.org/emersons/site/cuisine_rec.html



Asian COoking

125 Authentic Thai Recipes http://www.importfood.com/recipes.html
1StopKorea http://www.1stopkorea.com/index.htm?cooking.htm~mainframe
About Chinese Cuisine http://chinesefood.about.com/library/blrecipe.htm?once=true&;;
About Japanese Cuisine http://japanesefood.about.com/mbody.htm
About Thai Food http://thaifood.about.com/
Adventures in Thai Cooking and Travel http://www.thaifoodandtravel.com/
Afghan Cooking http://www.afghan-network.net/Cooking/
Afghan Online http://www.afghanonline.com/recipes/
Afghanistan Online http://www.afghan-web.com/culture/cooking/
Anma's Kitchen japanese http://www.okinawa.com/recipes.html
Asia Recipe http://asiarecipe.com/
Asia Recipe http://www.asiarecipe.com/
AsiaFood http://www.asiafood.org/
Bangkok Cuisine http://bangkokcuisine.com/original/bangkok/recipes.htm
Bangladeshi Food http://www.ccsi.com/~farah/bdesh/Recipes.html
Belindo indonesian http://www.belindo.com/Default.aspx?NavID=84
Bento Box japanese http://www.airandangels.com/bentobox/
Betty's Kitchen indonesian, beware popups http://www.fortunecity.com/millenium/teletubby/26/kitchen.html
Bhutanese Food Site beware popups http://members.tripod.com/thinley/recipe/
Bob and Angie japanese http://www.bob-an.com/recipe/English/index_e.html
Cambodian Recipes http://www.geocities.com/Paris/Bistro/8497/recipes/mainlist.htm
Catalot Indonesian Recipes beware popups http://members.tripod.com/~catalot/indo.html
Chang's Chinese Recipes http://members.tripod.com/~pnieves/
ChinaVoc http://www.chinavoc.com/cuisine/index.asp
Chinese At Table http://www.chinese-at-table.com/
Chinese Nice Foods http://www.nicemeal.com/index.html
Chinese Recipes http://www.chinese-recipes.net/
Ching's Little Corner malay http://www.geocities.com/chinglim168/
Chopstix chinese http://www.chopstix.com/
Combuis Indo Recipes http://www.kochconnect.com/modules.php?name=Recipes
Cooking with BJ pakistani http://www.contactpakistan.com/pakfood/
Creative Nepali Cooking beware popup http://nepalicooking.tripod.com/index.htm
Cuisine of Kazakhstan http://www.homestead.com/prosites-kazakhembus/cuisine.html
Cuisine of Uzbekistan http://www.orexca.com/cuisine.shtml
Cyber Kuali chinese http://www.cyberkuali.com/
Danzo's Homestyle Chinese Recipes http://www.nicemeal.com/
Delaksa http://www.delaksa.com/
Desi Special Dishes Bangladesh http://www.webbangladesh.com/desifood/desi_special.htm
Dim Sum http://members.fortunecity.com/8dimsum/
Duyan filipino http://duyan.com/home/
Easy Thai Food http://www.easy-thaifood.com/
Eating China http://www.eatingchina.com/
Eating Chinese http://www.eatingchinese.org/
Emanila http://www.emanila.com/food/
E-Thailand http://www.ethailand.com/index.php?recipes
Family Wok chinese http://www.familywok.com/
Famous Dishes in Shanghai http://www.shme.com/dish/delicacy.htm
Famous Filipino Recipes http://rholand.ourfamily.com/pinoyrecipe.html
Fauzia's Pakistani Recipes http://www.angelfire.com/country/fauziaspakistan/recipes
Filipino Recipe http://www.filipinorecipe.com/
Filipino Recipes Link http://www.filipinorecipeslink.com/
FindPinoy filipino http://www.findpinoy.com/cookbook2/
Fish and veggie japanese http://members.tripod.com/takamas/
Food Nepal http://www.food-nepal.com/
Foods of Akita japanese http://www.media-akita.or.jp/akita-shoku/akita-shokuE.html
Friends of Tuva Tuvan and Mongolian http://www.fotuva.org/misc/pooza.html
Frizz http://www.frizz-restaurant.com/recipes.html
From Muoi Kuntilamonts Kitchen thai http://www.chetbacon.com/thai-html/thai.html
Galanga http://www.galanga.com/
Grandma Choy Cookbook chinese http://home.comcast.net/~commichael/cookbook.html
Grandma's Kitchen http://www.jadedragon.com/archives/cooking/koreanck.html
Hakka Cooking Page chinese http://freespace.virgin.net/yc.ks/cooking.html
Healthy Chinese Recipes http://www.healthychineserecipes.com/
Hiromi's Japanese Food http://www5.ocn.ne.jp/%7ehiromi-o/
Igorot Food Exotica filipino, beware popups http://members.tripod.com/~daoey/
Index-China http://www.index-china-food.com/
Indo.com http://www.indo.com/restaurants/recipe.html
Indochef http://www.indochef.com/
Indonesian Recipes http://iclubs.iagora.com/recipes/lb_index.html?folder_id=481
James Osland http://www.jamesoseland.com/
Japan Guide http://www.japan-guide.com/r/e1.html
Japanese Food 101 http://www.japanesefood101.com/
Japanese Mom's Table http://www9.ocn.ne.jp/~japamom/
Julia's Cook Korean Website http://www.geocities.com/ypmljulia/
Kazakh Adoptive Families http://kazakhadoptivefamilies.com/cooking.html
Kazakhstan Pavilion http://park.org/Cdrom/Pavilions/Kazakhstan/
Khmer Krom Recipes http://www.geocities.com/mylinhnakryd/
Kokkies Blanda's Indonesian Recipes http://www.kokkieblanda.nl/recipes/kokkie.htm
Korean Eats http://www.koreaneats.com/
Korean Kitchen http://www.koreankitchen.com/
Kuali malay http://www.kuali.com/
Kusina at iba pa Filipino http://www.kusinaatbp.com/default.php
Kyawt Kyawt's Kitchen burmese http://www.geocities.com/HotSprings/Resort/3871/?200528
Lanka Link http://www.lankalink.net/cgi-bin/recipes/srilankan/book.cgi
Lao Food and Dessert http://www.laopress.com/news/laofood/default.htm
Lao Planet Laos newspaper with recipe section http://laoplanet.net/
Little Ma's Recipe Corner chinese http://www.chinavista.com/culture/cuisine/recipes.html
Lobsang's Tibetan Recipes http://www.tanc.org/new_food/
Local Cuisine in Japan http://www.tsuji.ac.jp/hp/jpn/jp_e/index.html
Lutongbahay filipino http://www.lutongbahay.com/
Makan Time Singapore, Malaysia http://www.makantime.com/indexrecipes.html
Malaysian Food http://www.malaysianfood.net/
Maldivian Cuisine http://www.maldiviancuisine.com/recipes.html
Malila thai http://www.malila.com/
Manong Ken's Carinderia filipino http://www.tribo.org/filipinofood/recipes/recipeweek.html
Mary's Thai Recipes http://merchant.on.net/thai.html
Mere China http://www.merechina.com/cuisine/
Merry's Kitchen of Indonesian Culture http://www.melroseflowers.com/mkic/
Midori Mart http://www.midorimart.com/recipe.html
Mongolia Recipes http://mongolia.worldvision.org.nz/mongoliarecipes.html
Mostly Mongolian Cooking http://www.viahistoria.com/SilverHorde/main.html?research/MostlyMongolianCooking.html
My Lunch Can Beat Up Your Lunch japanese http://www.c4vct.com/kym/bento/
Myanmar Food Burmese http://www.myanmars.net/people/recipe.htm
Myanmardotcom Burmese http://www.myanmardotcom.com/FoodDrink.Aspx
Nagani Burmese http://www.nagani.com/food/
Nepali Recipes http://www.info-nepal.com/society/recipes/recipes.html
NicePakistan http://www.nicepakistan.com/food.htm
Open Kitchen japanese http://www.openkitchen.net/index-ef.html
Outdoor Stirfry http://www.outdoorstirfry.com/RecipesTipsTOC.htm
Pai-Khin-Kao thai http://www.pai-kin-khao.com/
Pai's Chinese Food http://www.geocities.com/jpai2/
Paki Recipes http://www.pakirecipes.com/
Recipes for some Sri Lankan Delights beware popups http://paradisaya.tripod.com/recipes/
Saigon Cooking http://www.saigoncooking.com/
Samart Srijumnong's Recipes thai http://www.nectec.or.th/users/joy/SCTrecipes/
Seasite Indonesia http://www.seasite.niu.edu/Indonesian/Budaya_Bangsa/Recipes/
Some Korean Recipes http://www.geocities.com/Paris/2425/korean.htm
Spicy Steve http://www.spicysteve.com/
Stuarts Chinese Recipe Pages http://www.dcs.gla.ac.uk/~blairsa/current.html
Supatra Cooks Thai http://www.supatra.com/
Sushi Encyclopedism http://homepage3.nifty.com/maryy/eng/eng.htm
Sushi Links http://www.sushilinks.com/
Sushi Smile http://www.sushismile.com/
Temple of Thai http://www.templeofthai.com/recipes/
Thai Corner http://www.thaicorner.co.uk/
Thai Cuisine http://thaicuisine.com/
Thai Food Recipes http://www.thai-food-recipes.com/
Thai Food Recipes With Photos http://www.northernthailand.com/cm/recipes/thai-recipes/
Thai Table http://www.thaitable.com/
Thaimenu http://www.thaimenu.net/foodindex/
The Black Moon japanese http://www.theblackmoon.com/Jfood/food1.html
The Cooks Corner thai http://users.orac.net.au/~mhumphry/cookscnr.html
The Desi Cookbook pakistani http://www.desicookbook.com/
The Secret of Korean Food http://iml.jou.ufl.edu/projects/STUDENTS/Hwang/home.htm
The Sushi Bar http://www.thesushibar.com/
Tibetan Food http://www.tibet.cn/tibetzt-en/tibetanfood/introduction/introdction1.htm
Tibetan Link http://www.tibetlink.com/recipe/tibetrecipe.htm
Tibetan Recipes http://www.geocities.com/thutop/recipes.htm
Tokyo Food Page http://www.bento.com/
Tokyo Food Page http://www.bento.com/tf-recp.html
Turkmenistan Chaihana http://www.chaihana.com/plov.html
Umeboshi japanese http://www.pickled-ume.com/english/
Uzbek National Cuisine http://alexeyburlak.narod.ru/Cuisine/cuisinee.htm
Uzbek National Cuisine http://www.angelfire.com/ct/DIVA/UzbekCuisine.html
Uzbekistan http://www.angelfire.com/ny/lolamk/index.html
Uzbekistan National Cuisine yes, there are 3 sites with this name http://www.uzbekcuisine.com/
Uzdessert http://www.uzdessert.uz/ver4/cuisine/cuisine.html
Vianda Chavacano filipino-spanish http://www.jetlink.com.ph/%7Ezambo/cuisine.htm
Viet Media http://www.vietmedia.com/cooking/?L=introduction.html
Viet World Kitchen http://www.vietworldkitchen.com/
Vietnames and Thai Recipes http://infohost.nmt.edu/~shipman/food/recipe/thai-viet
Vietnamese Cooking BEWARE POPUPS http://www.fortunecity.com/victorian/woodcut/19/v10.html
Vietnamese Recipes and Cuisines http://www.vietnamese-recipes.com/
Vietnamese Recipes http://www.adoptvietnam.org/vietnamese/recipes.htm
Villa Puri Nirwana indonesian http://www.balivacationvillas.com/vegetables.html
Virtual Bangladesh http://www.virtualbangladesh.com/recipes/
Wa'y Blima cebuana http://www.wayblima.com/cebu-food.html
Wok WIth Me chinese http://larry.gordon.tripod.com/mywoker/
Yan Can Cook http://www.yancancook.com/
Yasuko-San's Home Cooking japanese http://www.nsknet.or.jp/~tomi-yasu/index_e.html
Yolly's Free Recipes filipino http://www.yollyking.com/yollyking/recipes.html#Yolly's%20Free%20%20Recipes
Yummi Sushi http://www.yummi-sushi.com/
Yutopian chinese http://www.yutopian.com/cooking/

[Gwyn chan 'r Gwyll]

Those don't count!
Unless they're your recipes...

And I'll have an egg and chickpea curry recipe up later, including Ginger carrots as a side, on Chicken Rice!

[Innis Cabal]

Yum Yum Pork

1 T cornstarch
1 T soy
Ginger to flavor
Veggies to taste

1 pound of pork-Cut into strips, 4 inchs is a good size

Mix sauce with pork, let set for 1/2 hour.

Fill wok with olive or vegetable oil. Cook pork untill pink is gone(should take little under 4 minutes)

After pork is cooked, removed and place on serving plate

Add a half cup of oil back into the wok, add veggies and cook untill soft.

Serve with rice

[Serpentine]

Some great stuff peoples! I'll keep compiling it sometime soon. I've just got a craps-load of stuff to do, and haven't been doing any of it.
I'd prefer to just include recipes that are, if not invented by Playgrounders or their families, at least used by them and confirmed as good. So Bhu, unless you tell me that you've tried all of the recipes on all of those sites, I'm not gonna include them in the index. This is the Playground Cookbook! Recipes for Playgrounders, by Playgrounders!
I made a really tasty chicken and salsa wrap thing last night, I'll post the recipe for it sometime soon.

[Felixaar]

Ha, thanks for retaining my original creation's name, Serpy. New recipies? Maybe, maybe. I have got a Al burro Chicken pasta that I'm currently perfecting...

[Shadow]

*bump*
because of this thread. (http://www.giantitp.com/forums/showthread.php?t=98516)

[Serpentine]

It lives! :eek: Kinda. Awesome, in that case I'll actually get on updating this again.

[UnrulyPoets]

Roasted Poultry Rub

(I don't really use measurements for the quantities, so use to taste for them)

-Olive Oil, enough to moisten all ingred. with some left over
-Minced Rosemary
-Minced Garlic Cloves- depending on how garlicky you like :smallamused:
-A sprinkle of Thyme
-Dash of Oregano
-Salt and Pepper to taste

(The oregano and thyme I have yet to experiment with fresh herbs, though I am eager to! I'll update you when I do so..)

Part the skin from the breasts of the poultry of your choice, take the concoction in your hands (warning, it gets all splooshy... bc of the oil) and rub directly onto the breasts and then all over the skin of the bird. I usually dice up onions or shallots, and red potatoes to put in the roasting pan, then deposit the remainder of the rub on them.

Cooking times and heat vary per pound/ meat.
...i.e. 20 mins/lb for turkey (~9mins/kg)

[Jack Squat]

I'll crosspost my recipes from that other thread into here at some point...might bring a new one as well.

[Jorkens]

This is the recipe for the best homecooked tofu I've ever had. It's stupidly easy, tastes great, and unusually for a tofu recipe, works by complimenting the flavour of the tofu with a simple soy based sauce rather than smothering it with spices. It comes from Madhur Jaffrey's Eastern Vegetarian Cookery, which I've probably had more use out of than any other cookbook.

Oh hang on, I posted it in the other thread a fortnight ago. Well, here it is again.
* Finely slice half a red sweet pepper and as many fresh chillies as you want (but ideally you're going for "a bit of zing" rather than "all out napalm attack"). Stir fry them for about thirty seconds in a slug of vegetable oil.
*Add 1/2 lb (225g) of cubed solid tofu and stir over a lower heat for a few seconds.
*Mix 1tbsp of soy sauce, 2 fl oz (50 ml) of water, and 1 tsp of cornflour and stir that in too.
* Add 4 tbsps of chopped fresh coriander (cilantro, if you will) and heat the whole thing for a minute until the sauce thickens slightly.
* Serve with rice or as part of a bigger spread of chinese style dishes.

The total cooking time should be under five minutes...

[Serpentine]

Ommigohd yous gize, 'slike, totally alphabetised! Now to get it (more) up-to-date...

[Jack Squat]

Chicken with Lime: This one is actually great for people trying to watch their salt intake.

about 2# skinless-boneless chicken breast (about 4 pieces).
1 tbs olive oil
1/2 tsp fresh thyme (I like to buy it and freeze it, keeps longer)
pepper to taste (I typically use about 1/4 tsp).

Trim chicken breasts. Mix the pepper, thyme, and olive oil. Coat the chicken. Place on a broiler pan and stick in an oven preheated to 375 *F for 45 minutes or until golden brown. You could probably get away with 30 minutes if you pounded the chicken out a little.

Serve with Potatoes with Pesto.

4-ish good sized red potatoes, 6-8 smaller ones.
1 thing of green onions/scallions (they typically sell a bundle or whatever of them...about an inch diameter)
pesto, either homemade or bought

Cube potatoes and boil (about 10 minutes, depending on your stove). Cut into salad sized chunks. Chop scallions and toss into a bowl with the potatoes. Spoon in some pesto and mix to coat, I'd guess about 2 tbsp but I just go by sight.

Chicken Cordon Bleu

1* boneless, skinless chicken breast, pounded. (about 1/4" if you want a number)
1* slice honey ham
1* slice swiss/provolone/other similar cheese
olive oil
toothpicks
breadcrumbs
ground black pepper, to taste.

*per person

Wrap the ham and cheese in the chicken, secure with toothpicks. Brush chicken with olive oil, sprinkle with pepper. Roll in breadcrumbs (I put breadcrumbs in a thing of tupperware, place the chicken in, put the lid on, and shake). Placed in oiled pan (I don't like PAM, so I just put some olive oil on a paper towel and rub it around). Put in an oven heated to 350 *F for 30 minutes. Take out toothpicks, don't expect the guests to hear you warn them that they're in.

I may have to try a sauce for it next time, I'd probably do a burnt butter sauce, sautee some mushrooms, dice them, and mix it up, then pour drizzle over.
Did a sauce for it. Use it as a guide and make adjustments yourself. Don't know how much it makes, but I had a lot leftover when I had 7 of these.
1 lb butter (4 sticks)
handful of mushrooms
dash of garlic salt (Substitute 1 clove normal garlic if you wish, just got left in the cart when I was shopping)

Melt butter in sauce pan over medium heat. Chop up mushrooms (and garlic clove if you used it) and add in. Also add the garlic salt if you took that option. Stir until butter turns brown-ish tint and a sweet caramel-like smell is emitted..kinda hard to tell with the garlic smell there as well, but it should be noticeable.

Poor Man's Dinner:

2 potatoes, fist size or larger. any kind, but I like red for this.
2-3 smoked sausages. Really depends on the size of the potatoes.
1 tbsp. of olive oil.
ground black pepper.
3 tbsp. of dried herbs, I like parsley and thyme myself.

Wash the potatoes and cut them into small bits like you're making a potato salad. Slice the sausages about 3/8 - 1/4 of an inch thick. Heat up a skillet on high. Add the olive oil and toss in the potatoes. Season with pepper (or any other spice you like, really), mix around for a couple minutes. Add in the sausages, and stir until potatoes are done and the sausages are hot. Never timed it, probably about 5 minutes or so. sprinkle with the herbs and mix until evenly-ish distributed.

It'll give me two meals...probably 3 servings in all. You can change the amounts of potatoes and sausage to fit your tastes.

[Serpentine]

Hey Jack, I just added one of yours. Your post confused me a bit, and you didn't seem to give it a proper name, but it seemed to be some sort of chili-like substance, so I just called it Your Chili.

[Jack Squat]

Holy-cow...I forgot about that.

Yeah, it's just chili.

Also, didn't know you were gathering them outside of this thread...those ones in the previous post are reposts from Cooking itp if it makes it any easier.

[Serpentine]

I'll try to avoid doubling up.

I've just finished perusing a cookie thread, and now I'm wondering: Does anyone have a good ANZAC biscuit recipe? Preferably the sort that makes it crunchy on the outside and chewy on the inside?

[Ego Slayer]

:O Alphabetized?! Good gods, woman! :smalltongue:

I shouldn't be reading this when I haven't even had breakfast yet. *tears off a corner of the thread and eats it* >>

[Jack Squat]

It's a little late for breakfast, isn't it? I just finished up some chicken salad on pita bread for lunch, and I know we're in the same time zones.

[Lorn]

Quick and Simple Spaghetti Bolonaise

Please note, this WILL make a lot of the stuff. Put the remnants straight from the pan into a tub, and then when the tub has cooled down, place into the fridge. Consume within three days.

Ingredients:

500 grams beef mince
Approx. 750 grams chopped tomato (I use the 320 gram boxes from Sainsburys - there should be about enough to cover everything else that goes in)
Mushrooms - about five medium sized
One onion
One or two bell peppers, to taste. Works best with yellow ones, if I'm using two I'll put one yellow and one red in. Personal preference though, feel free to experiment - I just hate the green ones :p
Oregano, to taste
Spaghetti
Water
Cooking oil
Saucepan
Frying pan (a BIG one - the one I use is at least a foot across)
Wooden spoons - two.
Knife. JUST reuse it between things you chop, it's not like they're being served seperately...



Method:

Set the spaghetti to cook (slowly, and occasionally stirring it around) in the saucepan (with the water, surprise surprise.) It's easiest to do this by using a big pan, boiling water, and short spaghetti.
Set the mince to defrost in a microwave if necessary, I just do this out of preference and the fact we have one.
Skin and then chop the onion.
Add coking oil to frying pan. Should be enough to cover the bottom of it. Turn the hob on.
When cooking oil is heated, add the onion.
When onion is fairly floppy when you push it around, add the mince. Be SURE to break it up well!
While this is happening, alternate between chopping mushrooms and turning contents of pan around.
When the mince is brown all over, add the mushrooms.
Just leave the pan on the heat; use this time to chop peppers.
When peppers are chopped, add them and the chopped tomatos into the pan.
Stir around for a while. Add oregano to taste. Stir around some more until everything is nicely mixed in.


Serving:

Put the spaghetti into the a bowl or on a plate. Add bolognaise.

There'll be quite a lot of bolognaise left - just put it into a tub in the fridge or something, finish it tomorrow. It's OK to be reheated, the only difference will really be that the peppers lose their crunchyness.

Time taken: Under 30 minutes if you're fairly fast/practised.

The recipie can be fairly easily modified to make chilli; simply replace the spaghetti with rice, oregano with crushed chillis or chilli powder to taste, and add a can of kidney beans about halfway through chopping the pepper(s).

Manchips

Ingredients:

One or two potatos per person.
Chopping board.
Knife.
Deepfat fryer.


Method:

Turn fryer on.
Chop potatos into fairly rough wedges or slabs.
Place wedges into deepfat fryer.
Remove when they look about cooked - ie, coloured golden brown to dark brown.
Allow fat to drain off.
Consume.


Serving:

On a plate or something, your choice. Just eat them. Don't really work very well if you add cheese, though brown sauce is OK.

Time taken: Under 20 minutes.


First one is a recipie I got from my dad. Second one is much the same. It's nice having someone who likes cooking in the house, he got the deepfat fryer for a birthday present last year :p

[Jack Squat]

Manchips

We do something similar, but in a frying pan that's filled with oil. If you soak the potatoes in cold water for half an hour, then pat them dry (because hot oil + water == boom), you get a crispier chip.

[Serpentine]

*tears off a corner of the thread and eats it* >>Nuuuu, mai thred! D=
http://i67.photobucket.com/albums/h287/serpentine16/threadbite.gif

[Serpentine]

Oh. My. ****ing hellington. @W#&%I#$&^!

Note to self: You're up to somewhere in this (http://www.giantitp.com/forums/showthread.php?t=78020&highlight=recipes&page=2) thread because, like a tit, you clicked the "home" button in the middle of updating and lost that whole last bit of work and now it's 5.30am and you're going to bed.

[Isolder74]

Below is a collection of my recipes. If you make one of these dishes please let me know how they turned out for you. Most of the ones I've created are based on my best guess of what I put into them as I use add until it looks right level of cooking experience when putting new recipes together.

enjoy!

My Mom's Stroganoff


1 lb Ground Beef or 1 lb Cubed Beef(any kind Round Steak best)
3 Cups Milk(any kind 2% best)
2 tbsp Vinegar or Sweet Pickle Juice
1/4 Cup Flour.
1 Cup water from the noodles or Potatoes.
1 pot of noodles or Potatoes(mashed) make as much as you need.
Salt and pepper to taste in the beef and taste and salt again after making the gravy. I(Dan) add Garlic powder, dried minced onions and Emerill's Essence.

In a sealed container, I use a shake shaker, combine the milk, flour and Vinegar/Pickle Juice and let sit. Start the Noodles or Potatoes, my mom usually makes mashes potatoes, and start browning the beef in a large skillet, with a lid you will need it later, on medium heat and then turn to low and cover. Once the noodles or potatoes are done, ready to mash/al dente, pour the water from them into the beef(guess on how much is about a cup) and turn the beef back up to medium. Slowly stir in the milk mix after shaking it well, this works best if it has had time to sit at room temperature with the vinegar in it, until combined. Keep stirring until it comes to a boil. If the sauce is too thick add more potato/noodle water until the right thickness, if not thick enough stir in quickly more flour a tiny bit at a time. Turn to low and cover until ready to serve. Just before serving sprinkle top of the mixture with chopped or dried parsley.

To serve dish out the potatoes/noodles and pour the sauce over the potatoes/noodles.

My favorite way to serve this is with the potatoes and green beans.

Notes: Add any vegetable on the side makes this a complete meal. Add home baked rolls(see Dan's Whole Wheat Bread recipe) for a fancy meal

You could use one cup of Sour Cream, with 2 cups milk, instead of the homemade sour milk, which is less fattening, but you can't really tell the difference in the taste and it does turn out thicker. Pickle Juice makes for a sweeter sauce and if you do not have it try using Cider or White Wine Vinegar.

Mom's Lemon Meringue Pie

1 Pie Crust(My mother still will not release the Pie Crust recipe), bake at 450°F 10 - 15 mins. Cool

1 1/2 Cups Sugar
3 Tbsp Corn Starch
3 Tbsp Flour
Dash of Salt
1 1/2 Cups Water.(before measuring juice lemons and replace water with extra lemon juice)
3 Egg Yolks
2 Tbsp Butter
1/2 Tsp. Lemon Peel
1/3 Cup Lemon Juice(about 2 lemons)

Meringue
3 Egg Whites
1/2 Tsp Vanilla(100% best)
1/4 Tsp Cream of Tater
6 Tbsp Sugar

Put Sugar, Corn Starch, Flour, and Salt in a medium sized saucepan. Mix well. Gradually Stir in Water. Stir over Medium heat until thick and bubbly. Reduce heat and cook for 2 mins. Remove from heat. Get yolks and beat them well. Beat into the yolks about 1 cup of the mixture and then stir back into the pan slowly. Add lemon Juice, Lemon Peel, and Butter. Bring to boil. Cook 2 mins. Pour into the pie shell.

Meringue

Put the Egg Whites into a cold bowl and add the Vanilla and Cream of Tarter. On medium speed beat while adding the sugar one tbsp at a time. Beat until you reach soft peaks. Turn mixer up to High and beat to medium peaks. Do not beat too much you get stiff Meringue.

Place Meringue on the pie and fluff for peaks. Bake in a 350°F oven for 12 - 15 or until golden brown.

My Mother's Turkey soup

1 20 gallon stock pot(10 gallon will work but makes stronger stock)
1/4 cup salt to taste
1 left over turkey carcase(carve as much as you can.)
8 large carrots
1 pound of green beans(snapped and trimmed)
1 large onion, diced
3 cloves of garlic, minced
1 tbsp thyme
1 tbsp rosemary
1 tbsp Ground sage
2 bay leaves.
(or use 3 tbsp Italian spice mix)
1 tbsp Black Pepper
6 large potatoes
1 large package of egg noodles(or make your own!)


Place the bones into a canning basket and into the pot(helps get it out later) then fill with the water til the bones are covered and add the salt and all the spices. Place on back burner and bring to a boil then turn to low and simmer at least 2 hours. Remove the bones as best you can and using a fork pull off as much meat as you can from the bones. Discard the bones. Put the meat back into the pot and continue cooking while you peel and slice up the potatoes, carrots, onions and other vegetables(you may add one stalk of Celery but please don't have me over for dinner wink) Chop and add the potatoes first into 2 inch cubes then chop the carrots into 1/4 inch medallions and add them. Dice the onions into as small pieces as you can manage and add them to the soup pot. You may now add more water once all the vegi's are in to the level you need. Taste the soup now to see if there is enough salt in the stock and add to taste. Boil til the potatoes are just fork tender and now add the noodles. Boil till the noodles are soft and then its ready to serve.

With left overs of the soup, freeze a 2 liter bottle 2/3 full with water in the freezer lid off if you can manage(you want the bottle completely intact). Place the lid on after frozen and keep in freezer til after done serving the soup. place inside the pot before putting the pot in the fridge to store for later. This will cool the soup quickly and keep it out of the danger zone as long as possible. When the ice in the bottle is melted remove clean and freeze again for when you reheat the soup to use again.

Homemade egg noodles

3 eggs
1/4 tsp salt
2 cups flour
1/4 cup Water until just moist

Beat the eggs. Mix in the flour and then add the water a tiny bit at a time until you have a smooth dough that holds together in a ball. using a pasta roller or a rolling pin roll out the noodles a bit at a time until you have it very thin. If the pasta roller has a noodle attachment use it to cut the noodles into strips or do so by hand. It helps to cut the pasta dough into 6 inch pieces before putting through the cutting machine. Bake in a 200° F oven for about an hour to dry the noodles before using them in a soup. If you have the time you can use a dehydration machine to dry the noodles overnight for the best results.

Honey Sugar Cookies

1/3 Cup Butter
1/4 Cup Sugar
1 Egg
2/3 Cup Honey
3/4 Tsp Vanillia
2 3/4 Cups Flour
1 Tsp Baking Soda

Preheat Oven to 350°.

Beat togather Sugar, Honey, Egg and Butter. Mix in the Vanillia. Pur Flour, and Baking Soda in a a sifter and sift into the creamed butter slowly. Chill the Dough for an hour before Rolling out on a floured board(or use powdered sugar) til it is about 1/4 inch think. Cut out shapes and place on pan carefully. Bake in a 350° Oven for 6 - 8 Minutes.

Chocolate Chunk Cookies.

3 cups Butter or Shortening
3 Cups of Sugar
1 1/2 Cups of Brown Sugar
6 Eggs
1 Tblsp Vanillia
4 Tblsp Milk
7 Cups Flour
1 1/2 Tsp Salt
1 1/2 Tsp Baking Soda
1 Package of Chocolate chips.
1 4.5 ounze Bar of Chocolate(German or Symphony Bar best) Broken into small peices
1/2 Cup Walnuts(optional)

Preheat oven to 375°

In a bowl beat togather Sugar, Shortening/Butter, and Brown Sugar until fluffy. Beat in eggs one at a time then add Milk, Vanillia And beat til combined. Sift togather half the flour with the Salt and soda Soda into the Creamed Sugar. Sift in the rest of the flour and mix until combined. WARNING! DO NOT USE YOUR MIXER FOR THIS UNLESS IT IS RATED FOR MIXING BREAD! Fold in the Nuts and Chocolate. Chill dough for at least and hour(very important if you used Butter). Spoon onto a cookie sheet in about 3 Tblsp sized portions. Bake in a 375° Oven for 8 - 10 minutes.

Dan's Fruit Cobbler

2 Quarts of Fresh or canned Fruit, unsweetened.
1 Cup Granulated Sugar
1 Tsp Cinnamon(Apples or Pears only)

Pie Crust enough for 2 pies.

1 Cup Flour
1 Cup Rolled Oats
½ Cup Butter
3/4 Cup Brown Sugar

Preheat oven to 350°

This Recipe works best with Fresh Fruit. If the Fruit is Canned Drain off the liquid. You may use two different kinds of Fruit if you like. The Cobbler has two layers so you could have a peach layer and an apple layer etc.

If making Pie crust from scratch, make it now and set aside. Peel and cut up Fresh Fruit. In a bowl Mix together the Fruit, Spice and Sugar. Place in fridge. Butter well an 13 by 9 inch pan and roll out one crust so that it fits inside the pan. Place in bottom of the pan and trim to fit. Add trimmings back to the rest of the dough and roll out the same. Take half of the Fruit and place in the pan. Place second crust on top then trim as before. Place on the rest of the Fruit.

In a bowl Mix together the Flour, Brown Sugar, Butter and Oats until well combined and crumbly. Sprinkle on top of Fruit covering the fruit well. Bake in oven at 350° for 40 - 45 min.

My favorite fruit combos to use. Apple and Blueberry, Pear and Peach, Apple and Peach, Cherry and Apple, and my brothers favorite Rhubarb and Strawberry.

Enjoy everyone!

PS. Use left over crust to make fruit turn overs or roll out and place Cinnamon and sugar on top and bake until crispy.

Dan's Honey Whole Wheat Bread

2 Cups Warm Water.
2 Tbsp. Active Dry Yeast.
2 Tbsp. Sugar
2 Tbsp. Honey
1/4 Cup Melted Butter or Margarine(Unsalted)
1/4 Tsp Salt
4-5 Cups Whole Wheat(or White Flour)
1/2 Cup Rolled Oats

1 egg yoke(beaten with 1 tbsp water)

Combine Water, Yeast, Honey, Sugar and Salt in a Large Mixing Bowl. Let sit in a warm place so the Yeast can get happy. Place as much flour as fits into a sifter. When the Yeast is happy, Add 3/4 of the Melted Butter and stir in the Oats. Now with a wooden spoon(draft a Helper if you want) and Stir in the flour as you sift it in slowly. Keep filling up the Sifter as needed and keep adding the flour until the Dough becomes a Firm Ball and comes away from the sides of the bowl. On a table or the countertop Knead the dough until firm and no longer sticky. Place back in the bowl and add a few Drop of oil to the top of the dough, enough to slightly wet the surface, and let sit until it doubles in size. Punch down and Knead about twice then grease 2 Medium Loaf Pans. Form into two Loaves and place in the pans. Preheat oven to 350º and let loaves double in size. With a basting brush spread the egg wash onto the top of the bread. Bake in a 350º oven for about 30 mins or until the Bread is golden brown and sound hollow when you thumb on it. Spread remaining Butter over the Bread as it comes out of the oven. Let Cool for about 5-10 mins before serving or putting in bags for later.

Enjoy!

If you double the recipe there is no need to double the egg wash mixture as well. One yolk is enough to use on over a dozen loaves. If you feel you are being wasteful make the bread early in the day and use the leftovers to make french toast.

Dan's Super Mac 'n Cheese

4 Cups of Macaroni(raw)
1 pound Shreaded Chedder Cheese.
2 oz Parmesan Cheese(fresh shreaded best)
1 Tbsp Corn Starch.
1 cup Milk
1 Tbsp Flour
1/4 tsp Garlic powder or one clove minced.
1/4 cup Butter
Salt and Pepper to taste.
Other Spices to taste.(I use Emeril's Essence)

Preheat oven to 350º. Boil macaroni in about 2 quarts of water. When the Macaroni is just tender(al dente for you food buffs out there!) drain and set aside. In a medium sauccepan, put Butter and Garlic(if minced) on low heat til the Butter bubbles slightly. In a bowl wisk togather the Milk, Flour and Corn Starch then add to the butter slowly stirring constantly. Raise to meduim heat and slowly wisk until boiling. Slowly add the Chedder Cheese a handful at a time waiting till each addition melts fully before adding more. Stir til boiling and reduce heat. Keep stirring til thick. Add spices at this point(including Garlic Powder if you are using it) then pour into the macaroni folding it in gently. Heavily grease(butter best! grin) a 13" - 9" baking dish, I recommend Pyrex, and spread macaroni into the dish. Spread over the top the Parmesan Cheese and bake in the oven covered(if the pan does not have a lid use tin foil) for 10 mins. If you wish garnish with dried parsley before serving. Serves 8.

For variations add cubed chicken, ham, uh...Spam, Sliced hot dogs, 1 can of tuna or any other meat when you add the cheese mixture to the macaroni. You could also add 1/4 cup bread crumbs along with the Parmesan Cheese on top.

Dan's French Toast.

1 Loaf of Texas Toast Bread or any type of bread.(sadly for this white bread does work best as it soaks up more egg mix)
4 eggs
1/2 cup Milk
1/8 tsp Salt
1/4 tsp Pepper
1/2 tsp Cinnamon
1/8 tsp Ground Nutmeg(careful this is powerful stuff!)
1 Tbsp Honey

For best results leave the bread out overnight to get a bit dried out, just sit on the counter with the bag open. Oil a skillet or other pan on medium heat, if you have a griddle use that on the pancake temp. In a medium sized bowl Beat the eggs thoroughly. Add in the milk and honey and continue beating until combined thoroughly and very frothy. Add in the Salt and Spices until mixed well. Dip both sides into the mixture and then move quickly to the pan. Cook about 2 mins each side or 'til golden brown.

Makes about 8 pieces of Texas Toast and a bit more normal bread. Wheat bread makes the egg mix go a bit farther as its not as absorbent.

Fritos Tuna casserole

1 medium bag of Fritos Corn chips.
2 cans of tuna
2 cups of rice(raw)
1 can of favorite Cream Of _____ Soup.
1 pound cheddar cheese
Optional 1 can of peas(or make a pot of fresh peas)

Cook the Rice, I Like to use brown rice. When the rice is cooked to be nice and fluffy(or sticky if your prefer) add the Tuna, Peas and the soup and stir till thick. Place the Fritos in a medium casserole dish to form a 'crust' then fill the pan with the rice mixture. Bake in a 350º oven for 30 minutes then add shredded cheese and bake 10 minutes more or til bubbly. Let sit 10 minutes before serving. Feeds about 8

Edit: I usually use about 2 tsp italian blend spices, 1/4 tsp pepper and 1 tsp Emeril's Essence in the rice mix but you may season as you see fit

Shepherd's Pie

1 pound ground meat or left over roasted meat(cubed).
1 can of either Cream of Chicken or Cream of Mushroom Soup.
1 1 Quart of green beans
2 pounds of mashed potatoes.
1 pound of cheese, sliced(chedder best)

Brown ground meat or reheat meat in large Frypan. Open can of soup and put in the frypan with the meat and cook till bubbly. Add green beans and stir in. Place in bottom of round casserole pan and place potatoes on top. Bake in an oven at 350 F for 20 mins. Place cheese on top of the dish and cook 10 more minutes. If the potatoes are made fresh for this do not salt them, you may add butter and milk if you wish.

Best Ever Muffins

(once again you can thank my angel mother)

2 cups Flour
1/4 cup Sugar
2 1/2 tsp. Baking Powder.
3/4 tsp Salt
1 Beaten Egg
1 cup Milk
1/3 cup Oil.

Preheat oven to 400. Combine eggs, milk, oil, and sugar in a large bowl and beat til combined. place the flour, baking powder and salt in a sifter and sift the dry ingreadients into the wet. Mix lightly til moist. Add any filling(1/2 cup)Cranberries(Crazines work great), blueberries(cooked best) or leave plain. Place in greased muffin tins and bake in oven for 20 - 25 minutes.

And with this recipe go ahead and try whole wheat right away they always (for me anyway) come out light and fluffy.

BTW add strusel on top of these get coffee cake muffins, orange or lemon zest get lemon ect. this recipe is great!

Dan’s David Copperfield(they disappear!) Cinnamon Rolls

Ingredients:

1 Cup Warm Water.
2 Tbsp. Yeast
¼ Cup Sugar
1 Tbsp. Honey
¼ Cup Melted Butter, salt free. If you use butter with salt added omit the salt.
¼ tsp Salt
3 - 5 Cups Flour(note I use about 2 cups worth of whole wheat flour the rest all purpose unbleached.)

Filling:

1 Tbsp. Melted Butter
1 Cup Sugar
1 - 2 Tbsp Cinnamon to taste

Topping:

1 pound of Powdered Sugar
1 Tbsp Melted Butter
1 tsp of Vanilla or to taste.
Milk or water to desired thickness, add a little at a time.

Mix Water, Yeast, Sugar, Salt, Butter and Honey in a bowl and set aside for 5 - 10 minutes. Add Flour 1 cup at a time until dough is firm and stiff and forms a ball. Let sit until dough doubles in size. Punch down and then roll out on a floured table into a large rectangle about 20 inches by 30 inches. The dough should be 1/4 an inch thick. Spread with melted butter. Mix sugar and Cinnamon together in a bowl and then spread on buttered dough. Roll up into long tube and pinch edges to seal in filling. Cut into rolls and place on pan. Dental floss works best for this. Allow to double before baking for 20 -35 minutes in a 350° oven or until golden brown.

Mix up the frosting topping and set aside while rolls are baking. Pulls rolls out of oven and cool for 5 min then drizzle glaze on rolls.

Optional.

Sprinkle brown sugar on the bottom of the pan and 1 Tbsp of melted butter before putting the rolls in the pan.

Additional options. Add 1 tsp orange zest to filling instead of Cinnamon. Add 1/4 tsp Orange Oil or 1 tsp Orange Zest to Topping.

Pizza Potatoe Pie.

Ingredients

8 medium sized potatoes.
1 pound of ground meat.
1 green pepper diced.
1 2 ounce can of tomato sauce or a similar sized can of stewed tomatoes, run through the blender on Puree.
Italian seasonings to taste.
1/2 pound of grated cheese. any kind.
Any other toppings you wish to add

Instructions.

Boil and mash the potatoes adding butter ect. if you wish. Brown the ground meat in a large frying pan then add the green peppers and when they start to soften add the Italian spice and tomatoes. Bring to a boil then sautee on low till the sauce thickens. In a medium casserole dish, fill it with the mashed potatoes making a well in the center pushing the potatoes up the sides of the dish. the well should be about one inch away from the edge of the dish and about an inch deep. Fill the well with the meat mixture and bake in a 350 degree oven for 25 mins or til the potatoes start to brown. Now add the cheese on tope and other topping and back til the cheese melts.

Dan's Beef Noodle Soup

1 Bone in Steak(any kind)
1 Soup Bone(if you can't find one one short rib will do)
1 20 ounce Sunkist soda
3 Carrots.
1 Medium Onion
I package egg noodles(or make your own, see My Mom's Turkey Soup)
(1 stalk celery, Not for me though )
2 Green peppers
1 Tbsp Italian blend seasoning
2 tsp garlic powder or one clove diced.
1 tbps Minced onions
1 tbsp Emeril's Essence
1/3 cup cider vineger
1 can Chicken or Beef Broth
Salt and pepper to taste.

Before hand prep a 2 liter bottle with frozen water inside it.

Dice the steak into 1/2 inch pieces and save the bone. You will need either a large crock pot or a large stock pot. In the pot put the Soda, Vinegar, Broth, Garlic, and all the seasoning into the pot and put in the meat to marinate. Put in the frig and marinate at least overnight. In the crock pot or on the stove(if using a stock pot) and add a few pinches of baking soda to kill the acid(add until the mixture stops fizzing) in the vinegar and bring to a boil. While it is coming to a boils finely dice the onions, and peppers. Slice the carrots(and celery) into 1/4 inch medallions and set aside. When the pot is boiling add the onions, peppers and Carrots(and celery) and turn the pot down to a simmer(Basically start the soup with the crock pot on high then turn it down to low). Stir occasionally if using a stock pot. A crock pot will pretty much cook itself at this point. Cook for at least 5 hours and then fish out the bones. Remove as much meat from the bones as you can discarding any gristle and return to the pot. Cook and hour more or keep on low until time to serve. Add the noodle about 15 mins before you plan to serve and bring back to a boil the turn back to a simmer.

The 2 liter bottle is for putting in the leftovers after serving the soup. Place the bottle inside the pot and the pot into the frig. This is to cool it quickly so the next time you use it you won't get sick off it.

Let me put it bluntly, a gallon of left over soup will take 3 days to completely cool otherwise.

Cheese Cracker Breading

1/2 a 10 oz of Cheeze-It crackers
1/2 cup of Corn Chex
1 cup of Corn Meal
2 cups of Flour
2 tsp of Baking Powder
4 Eggs
2 cups of milk + 1 tsp of vineger(or 2 cups buttermilk)
2 tsp Dan's Beef Rub
1 tsp Rubbed Sage
1 tsp Oregano
1 tsp Thyme
2 heavy pinches of pepper
1/8 tsp of Salt

Preheat oven to 350°.

Crush crackers to small bits. Crush chex. Mix with seasonings. stir in 1/2 cup of Corn Meal and 1 tsp Baking Powder. Place in a medium loaf pan. Combine Flour, rest of the Corn Meal, and the Baking Powder. Mix well with a heavy pinch of Pepper and Salt. Place in a medium loaf pan. Beat togather the Milk(buttermilk) and the eggs. Place in a third loaf pan.

Line up the pans Flour, egg mix, then crackers. Dredge well the meat(chicken, pork, beef, or fish) in first the flour then dip it quickly into the eggs mix and let drip of before dredging in the cracker mix. At this point you could fry the meat in a 350° oil. I prefer baking in an oven at 350°. place the meat close togather with a pat of butter on each piece of meat. Bake in the pan covered with foil, or use a lid if the pan has it, and them bake another 30 mins or until done. Its best to check this with a quick read Thermometer. Chicken cook to 170°. Pork to 170°. Beef to you favorite doneness. 140° is rare, 150° is med-rare. 160° med-well. 170 well done. Fish cook til golden brown and flaky inside.

Dan's Beef Rub

1/4 cup Emeril's Essence
1/2 cup Lawry's Black Pepper Seasoned Salt
2 tablespoons dried minced onions
2 teaspoons garlic powder
2 tablespoons Italian Spice mix
1 teaspoon red pepper flakes
1 teaspoon black pepper

Mix well and use about 1 tablespoon to coat each side of a steak or enough to cover everything lightly. Grill as usual. ON a roast, coat about the same amount on all sides and cook as usual.

This is good sprinkled on Baked Potatoes too

Garlic Bread Croutons

1 loaf of day old Garlic bread.
1/4 cup of extra virgin olive oil
1 teaspoon of garlic powder or one clove minced.
1 teaspoon of Dan's beef rub
1/4 teaspoon of salt
1 teaspoon of oregano
1 teaspoon of thyme
1/4 teaspoon of rubbed sage
1/2 teaspoon of rosemary

Toast the bread in a 250 oven until the bread is dry(or leave it on the counter overnight) and then let cool. Cut the bread into 1/2 inch squares. In a 12 inch saute pan or skillet put the oil and the raw garlic. Stir on medium heat until the garlic is soft. Wisk in the herbs and the garlic powder(if you are using it) stir in the bread until coated then spread onto a large sheet pan. Turn oven up to 350 and when ready, the oil needs time to soak into the bread, place into the oven and watch it. When the bread is a toasty golden brown pull out and let cool.

Happy Cooking!

[UnrulyPoets]

misc recipes


Not trying to be picky, but bolding the titles of the recipes might make the eyes asplode less since there are so many recipes listed.

And... these all make me salivate. <3

[Isolder74]

Not trying to be picky, but bolding the titles of the recipes might make the eyes asplode less since there are so many recipes listed.

And... these all make me salivate. <3

Fixed it for you. I hope you get a chance to try them all. I warn you however, the Cinnamon Rolls are addicting!

[Innis Cabal]

Curry donuts

Curry-The most important part of this recipe. You mess this up and it won't matter what you do with your donut. I myself am a fan of the traditional japanese golden curry for its sweetness and aromatic perfume but any style of curry can be used. Others I would suggest would be a yellow curry, or if you know how to make a proper indian red, then go with that.

It is best to keep the recipe simply. Onions and other soft vegetables should stay out of this as it will be going back into the cooking pot. In the immortal words of Mr. Brown, mushy veges...not good eats.

Meat is the most important part of this recipe. I myself go with a stewing beef cooked untill it simply falls apart in the hand(remember when handling hot food it can burn you. Do not handle right out of the pot). Pork or chicken can be used, but for the latter it is best to cook the curry first and add the chicken last to avoid tough stringy meat(again, not good eats).

It is best to cut all parts of this meal into small bits as they will be stuffed into the donut.

As for usable vegetables. Anything high in starch or that can take a long cooking time and then a secondary flash cook would be best. Potato's are a wonderful addition to this dish.

Cook the curry untill it is dry. Meaning, cook untill the majority of the water has all but evaporated out of the sauce. This will take a good deal of watching to avoid burning, and should net you in the end a almost solid mass of meat, vegetables in a glue like substance. This is to make sure the donut stays soft and yielding but not damp in the center.



Donut

Donut recipes differ greatly, I use a standard yeast donut, but you can use which ever. Keep in mind that kneading is the enemy of any single donut. This part of the recipe is very user intesive.

Fill a pot with oil. I prefer to throw in some Fire Oil in mineto add some extra flavor, as well as a nice rich brown/red tone to the donut over all. After the dough has risen (or done being mixed) roll out the dough and cut into small pieces. Size is up to the cook but the smaller the better in this case. Place over a cup or small bowl (I use my sake cups) and fill with the by now cooling curry. Once done roll into a ball or crimp the bottom to seal it and set aside. Once all are done place in the oil for around 3 minutes (About half a minute per side) or when each side has a rich golden brown color. For larger donuts keep in mind the cetner might be gooy when done, keep in longer simply flipping them to avoid burning.

Let cool and enjoy. You just made a curry donut.


What You Should get in the End

This recipe takes a beloved American breakfast "dessert" and combines it with a spice laden meal. The two would almost seem at odds, untill one takes a bite of the finished product.

A well made and proper curry donut should be crisp on the outside, not hard but with a distinct cruch that lets you know the insides will be piping hot and fresh.

The inside of the donut should be soft and yielding, almost spoongy or light. A faint sweetness should follow the breaking of the outer "flesh" of the dish. The insides should also remain the pale white/yellow of a donut, and remain as dry as you would expect. More or less, if done properly, the outside should taste like a plain uncovered donut.

The curry itself should be more of a paste at this point, acting much like a traditional donut filling. Taking a full bite you should note the distinct textures and differeces of the meal itself. The curry should be smooth (not grainy), the beef (if you went this route) should literaly fall apart with little to no effort on your part. The vegetables should be much like the beef, supple and yielding to the teeth whiling keeping their own textures unqiue.

The sweet and spice of the spices and dough should be at odds with the earthy tones the actual insides bring about.

[Isolder74]

http://i12.photobucket.com/albums/a212/Isolder74/ChickenSandwich.jpg

Homemade Breaded Chicken Patties

1 sleave of Town House Crackers
1/4 cup AP flour
1 tbl Dan's Beef Rub
1 tsp Dried Parsley
1 tsp Dried Rosemary leaves
1 tsp Dried Thyme
1 tsp Dried Rubbed Sage
1/4 tsp Black Pepper
1/4 tsp White Pepper
2 Pinches of Salt
3 tbl Corn Starch
3 tbl AP Flour
3 Eggs
1/8 cup Buttermilk
3 boneless chicken breasts

In the bowl of your food processor place the crackers. Pulse until you have fine crumbs. Add the 1/4 cup flour and the spices and pulse until combined. Turn out the crumbs into a small square cake pan or a sealable container. In a small square cake pan mix together the corn starch and the rest of the flour. Beat the eggs and then beat in the buttermlk. Split the chicken breasts in half down the middle(to make two patties), you can leave them whole if you like, and set on a plate. Place the flour mix then the egg mix then crumb mix on the counter so they are in that order on the counter next to the chicken. Start heating about 4 cups oil to 375 in medium sized heavy dutch oven. Place patties in the flour making sure to shake off the flour so as little as possible sticks then dip in the egg mix and then place in the crumbs and coat completely. Place on a wire rack inside a 1/2 sheet pan(aka cookie pan) to rest and repeat with the rest. Once the oil is up to temp place in the patties 2 at a time for about 3 mins 30 sec. Let the oil get back up to temp before adding the next two to cook. Place in a 170 oven until you serve on a wire rack inside a 1/2 sheet pan.

Enjoy!

[jazz1m]

Oh, recipes
Pork Dumplings (although you can replace it with any kind of ground meat)
Ingredients
1/3 head of green cabbage minced
1/4 head of chinese cabbage minced
1/4 pound of ground pork
5 medium garlic cloves grated
2-3 eggs
1/2 tbl grated ginger root
2 tbl soy sauce
1 1/2 tbl sesame oil
pinch of salt and pepper
Package of 40 dumpling skins (found at oriental market)
bowl of water

mix in all the ingredients into a large mixing bowl and then make the dumplings. You can mix in a lot of other ingredients like shredded carrot, shiitake mushrooms, etc.

To make the dumplings:
first wet the very edges of the dumpling. Then put in about 1 tsp of mix into the center, take out more if you can't easily fold the skin in half. Seal the edges and fold the edges like you're doing origami (a mountain fold). After you've folded all of them you have can cook them different ways.

Pan-steamed: Coat the bottom of the pan in oil and put as many dumplings as you can in the frying pan. Put the stove on medium heat (although every stove is different, just judge by the size of the flames. It shouldn't be shooting up from the sides of the frying pan). Cook until the bottom of the dumplings are lightly browned. Pour in about 1/4 cub of water into the pan and immediately cover it with aluminum foil, or if you actually have a top to your pan then use that. Steam until the meat is cooked thoroughly, about 10-15 minutes. Makes about 40.

Dipping sauce
Ingredients:
2 tbl white vinegar
1 1/2 tbl soy sauce
a couple drops of sesame oil
Mix in the white vinegar and soy sauce and then add the sesame oil last. I find that when I add it in before the soy sauce, the flavor never seems right.

If you have leftover mix you can just fry it up. You might want to add some more sesame oil and soy sauce to strengthen the taste a bit.

[Isolder74]

Added a picture of the chicken sandwich I made with the chicken patty recipe.

[Trebuchet]

Zucchini flowers

This is a quick satisfying lunch.

12 zucchini flowers, washed and dried
1 can cooked white meat chicken in broth (I get it at Trader Joe's)
1 small onion, minced
1/4 cup grated cheese (cheddar, jack, swiss, a mixture, or whatever you like)
about 10 kalamata olives, minced
olive oil
salt and pepper

Preheat the oven to 350 F.

Saute the onion in olive oil until it turns translucent. Add the chicken and continue to stir until it is hot.
Put the onion and chicken in a bowl and mix with the cheese and olives.
Stuff the flowers with the mixture and arrange them on a greased cookie sheet. It is okay if some falls out. If there is any of the stuffing left, you can bake it without a flower and eat that too.

Spray or sprinkle the flowers with olive oil and add salt and pepper to taste. Bake for 10 minutes or until golden brown. Makes 3-4 servings.

[Canadian]

Me making a simple guacamole on my kitchen table.

http://www.youtube.com/watch?v=brCRRQQ_Yug&feature=channel_page

I love Mexican food.

Peace!

[Jack Squat]

Me making a simple guacamole on my kitchen table.

http://www.youtube.com/watch?v=brCRRQQ_Yug&feature=channel_page

I love Mexican food.

Peace!

That's cool. After passing through your videos, I realize that I really need sharp knives and practice cutting stuff. The ones my family has are stainless though, so I know not to expect too much from them.

Any chance on expanding to cooking techniques? I'm not bad at guessing, but there's always room for improvement, epsecially at my level.

[Canadian]

Work has me too busy to make more movies for now. I used to work for a restaurant supply company. I was in kitchens and around food all the time. Now I only cook at dinner time.

[Isolder74]

Well I must admit I'm what you'd call a gifted amateur. I learned to cook just doing it at home. for one day a week our Mom would have us all taking turns making dinner that night.

A thing to note, having a sharp knife is probably the safest thing you can have in your kitchen. The less force you are using the less likely you are to hurt yourself. Even then you can have accidents. This last saturday I was chopping up some green peppers for something I was making and the knife followed a groove in the cutting board to nick off a bit of the tip of my finger. The Knife was just recently sharpened so I didn't feel it cut me until the green pepper juice stung in the cut.

Not to worry I threw that batch away and the offending flexible cutting board.

[Jack Squat]

Well I must admit I'm what you'd call a gifted amateur. I learned to cook just doing it at home. for one day a week our Mom would have us all taking turns making dinner that night.

I suppose I'm that way as well. Except I started to pick it up faster when I was hungry and no one was home :smalltongue: I can cook, and my friends constantly compliment me on it, My skills (esp with a knife) are just a little unorthodox and unrefined.


A thing to note, having a sharp knife is probably the safest thing you can have in your kitchen. The less force you are using the less likely you are to hurt yourself. Even then you can have accidents. This last saturday I was chopping up some green peppers for something I was making and the knife followed a groove in the cutting board to nick off a bit of the tip of my finger. The Knife was just recently sharpened so I didn't feel it cut me until the green pepper juice stung in the cut.

Not to worry I threw that batch away and the offending flexible cutting board.

Ouch...I do know sharp knives are better, and I knew those reasons (it's listed in the front of just about every cook book I have). I got some whetstones recently, and I've been sharpening our knives to the point that they can cut paper without horribly tearing it, but I've never had an incident with any of our dull knives. I think 99% of knife accidents are from, lacking common sense, with 1% (yours included) just being bad luck.

Not arguing that you don't need a sharp knife, I'm currently in the market. I know I need high-carbon blades rather than stainless, and straight blades rather than serrated (for easier sharpening), but is there anything else to look out for? Any (relatively inexpensive) brands you'd recommend?

[Isolder74]

Well the most important thing isn't the brand but how the knife is made. Many $10 knives are better the $100 ones when it comes to keeping their edges. As for sharpening knives you are better off spending a few dollars on having it done professionally and just use the wet stone to hone it at home.

The things to look for are a well balanced blade so you can properly control the knife and a blade that extends at least halfway inside the handle. The best knives have rivets holding the blade into the handle.

[Jack Squat]

Well the most important thing isn't the brand but how the knife is made. Many $10 knives are better the $100 ones when it comes to keeping their edges. As for sharpening knives you are better off spending a few dollars on having it done professionally and just use the wet stone to hone it at home.

The things to look for are a well balanced blade so you can properly control the knife and a blade that extends at least halfway inside the handle. The best knives have rivets holding the blade into the handle.

eh...it's an hour drive to the closest place I know of that sharpens knives. They may get a once a year tune-up, but I'm not driving out there every time my knife starts to dull.

Thanks for the tips on looking though...I wasn't sure if the Faberware ones at Wal-Mart were any good and if I should head out to a reputable cooking store (also a good drive off...but more like 30-45 min). Since Wal-Mart's got the no-questions asked return policy, I may have to give them a closer look.

[Isolder74]

The once a year tune up is the idea. By hand you can really only bring back the edge that was on it before or improve it slightly. If you notice a large decrease in the performance of the knife then is time to have it sharpened for you. You never want to try grinding the knife yourself to re-edge it.

[Canadian]

You can get a knife razor sharp by hand. That's a topic I'll cover on my next series of you tube videos when I have time. Knife sharpening is actually really easy. I've never sent a knife out for sharpening. I can do a better job in my kitchen.

I'll cook with anything as long as it's sharp. I've cooked with everything from a switchblade to a box cutter to a sharp edged lid from a can of tomato sauce.

I've even made sushi in handcuffs.

[Jack Squat]

You can get a knife razor sharp by hand. That's a topic I'll cover on my next series of you tube videos when I have time. Knife sharpening is actually really easy. I've never sent a knife out for sharpening. I can do a better job in my kitchen.

Post/PM a link when you get the chance. If nothing else, I'll use it on my various other knives.


I'll cook with anything as long as it's sharp. I've cooked with everything from a switchblade to a box cutter to a sharp edged lid from a can of tomato sauce.

I've even made sushi in handcuffs.

I've done basically the same...although since I've always got a knife on me (locking folder or box cutter), I don't generally have to resort to random bits of metal.

[Canadian]

Soup can lid also makes and awesome ninja star!

[Jack Squat]

Soup can lid also makes and awesome ninja star!

Things not to tell a bored college student, lesson 1...

[Serpentine]

I've even made sushi in handcuffs.Now there's a story waiting to be told...

One of my knives broke inside the handle :smallfrown:

[Mauve Shirt]

Cake-in-a-mug! Easy and delicious, college-student friendly.

* 9 Tbsp. hot chocolate powder mix
* 4 Tbsp. self raising flour (I used all-purpose flour)
* 1 egg
* 3 Tbsp. oil
* 3 Tbsp. water
* Pinch of salt (I missed this... you could TOTALLY TASTE the lack of salt [/sarcasm])
I had no measuring spoons, so all of it was approximate, and it still worked.

1. Pour the dry ingredients into the mug, stir

2. Add egg

3. Add wet ingredients, stir until it looks like cake batter. Make sure you get all the dry stuff at the bottom of the mug.

4. Microwave on high for 3 minutes. It DOES cook, do not doubt me! Times may differ, of course.

It looked like this for me
http://i264.photobucket.com/albums/ii197/h0wupdohighknee/IMG_2450.jpg

If you use non-stick spray, you can take the cake out of the mug, but I just ate it right out of the mug.
http://i264.photobucket.com/albums/ii197/h0wupdohighknee/IMG_2453.jpg

It was cooked all the way through and was nice and fluffy. I would advise using a ceramic mug. FDL has excellent pictures of this process in You thread XIII on page 5.

[Serpentine]

Hey, woo! I was just about to go bump this :smallbiggrin: Thanks Mauve :smallsmile:
Will finish this eventually, promise!

[Anuan]

Anuan's Chicken Francais-ish.
Like a lot of home-cooks, this is done with some experimentation ;)
Flatten and slice one chicken breast; coat it in seasoned flour, dip in beaten egg, then roll in breadcrumbs. Saute gently in olive oil and butter.

Whilst this is cooking, gently melt some butter (about a tablespoon) in a saucepan. When it's melted, splash in some milk (about a tablespoon and a half, maybe) and some lemon juice; how much of that is up to you, my friends (edit: DONT USE TOO MUCH GAHHH. A squeeze is heaps-plenty. Use bottled lemon-juice, that way you dont feel bad using only a dozen drops or so.). Add some cornflour to thicken and stir constantly until it boils, then keep on a low heat. When the chicken is cooked, place it in the saucepan for five to ten minutes with the sauce, on a medium heat.

Served on a bed of rice with the extra sauce spooned over, this should feed two or three people.
Plus it's pretty damn tasty, I think :smallwink:

[Trog]

Trog's Cincinnati-style Chili

3 lbs. lean hamburger (don't brown, chop up)
2 qts. water
2 lg. onions, chopped finely
2 (16 oz.) kidney beans (optional)
29 oz. can tomato sauce
1/2 tsp. allspice
1/2 tsp. crushed red pepper
1/2 tsp. garlic powder
1/2 tsp. ground cloves
4 tbsp. chili powder or more
2 tbsp. vinegar
2 tsp. cinnamon
2 tsp. Worcestershire sauce
1/2 oz. unsweetened baking chocolate squares
1 1/2 tsp. salt
4 drops Tabasco sauce

In an 8 quart kettle combine hamburger, water and onions; simmer for 30 minutes. Then add remaining ingredients. Simmer for 2 or 3 hours, uncovered. Serve over spaghetti noodles or on top of a baked potato, add onions if you like and top with plenty of finely shredded cheddar cheese. Makes 6 pints and is much better the next day after the flavors have combined more. P=

Trog's "Screw Zatarain's, I'm making my own" Cajun Jambalaya

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, see below
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (Louisiana preferred)
3/4 cup rice
3 cups chicken stock (low sodium if you can)
5 ounces Andouille sausage, diced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Creole Seasoning (enough for 2 batches of Jambalaya):
1/2+ tablespoons paprika
1/2 tablespoons salt
1/2 tablespoons garlic powder
1/4 tablespoon black pepper
1/4 tablespoon onion powder
1/4 tablespoon cayenne pepper
1/4 tablespoon dried oregano
1/4 tablespoon dried thyme

Combine all ingredients thoroughly.


Trog's Pan Fried Fish

This is especially good to use on fish that has a strong fishy taste as the light breading, capers and lemon help tone down that fishy flavor.

Use a big heavy pan over medium-high heat. Salt and pepper the fish and lightly dredge it in flour. Shake off as much of the excess flour as possible. Add 1 tbsp of Canola oil and 1 Tbsp butter. Heat while swirling until it foams out. Lay fish into pan and move pan and fish around for 10 sec or so it doesn't stick. Leave 2-4 min. Flip and move pan again. Fry 1-2 minutes until the muscles separate easily.

Add 1 pat of butter, capers, fry for 15 seconds. Take the fish OFF the heat before you squeeze in lemon over fish to prevent a possible pyrotechnics show, sprinkle with freshly chopped parsley.

[Jack Squat]

Trog's Cincinnati-style Chili

Beat ya to it (http://www.giantitp.com/forums/showpost.php?p=1778105&postcount=52) :smalltongue:

I actually think yours is closer to Skyline's, which is definitely the chili of choice (Take that Gold Star). I'm gonna have to try it next time we've got to get rid of some ground beef.

My favorite way to have the chili is on a hot dog, then top it off with some sharp cheddar. It's also good over fries, or as a chip dip; copiously add cheese to both of those.

Sesame Chicken fingers

Chicken Breast or "tenderloins"
1 c. corn flake crumbs (not chopped up cereal). Bread crumbs will work fine.
3 tbs. Sesame Seeds
dash of garlic powder (probably about 1/2 a teaspoon).
Salt & Pepper
Olive Oil
Honey.

Combine the crumbs, sesame seeds, garlic powder, salt, and pepper in tupperware, set aside.

If using chicken breast, debone , flatten to around 1/4 inchand cut into "fingers". If using "tenderloins" just clean them off.Then roll in a mixture of Olive Oil and Honey (I just kinda guesstimate, it's probably 1.5 tbs of honey per 1/4 c. oil)

Shake 'n' bake chicken @ 375* for 30 - 45 minutes.

[Trog]

Beat ya to it (http://www.giantitp.com/forums/showpost.php?p=1778105&postcount=52) :smalltongue:
Curse you villain! :smalltongue:

I actually think yours is closer to Skyline's, which is definitely the chili of choice (Take that Gold Star).
Yeah, Skyline was what I was shooting for. It's close but still not quite right somehow. Theirs is a lot more soupy somehow. And yes, Skyline pwns Gold Star. :smallbiggrin:

[Jack Squat]

Yeah, Skyline was what I was shooting for. It's close but still not quite right somehow. Theirs is a lot more soupy somehow. And yes, Skyline pwns Gold Star. :smallbiggrin:

I'd substitute some of the water (1/4th?) out for beef stock and see if that makes it any more soupy. Also, if you cook the beans in with the chili, it soaks up quite a bit of the juice in there; they cook the beans separately and then add 'em in for your standard 4-way and 5-way.

[Trog]

I'd substitute some of the water (1/4th?) out for beef stock and see if that makes it any more soupy. Also, if you cook the beans in with the chili, it soaks up quite a bit of the juice in there; they cook the beans separately and then add 'em in for your standard 4-way and 5-way.
Yeah I had seen a few different recipes call for beef stock. I'll have to try that. And I think the last time I made it I used the beans to experiment. Which might explain the lack of liquid in the last batch. Normally I like mine without beans anyway for your standard 3-way chili. Good stuff. P=

[Anuan]

Needs more recipes >_< Anuan hungry.

[Isolder74]

Needs more recipes >_< Anuan hungry.

Don't tell me you've tried them all already.....

[Anuan]

No...But...Want more anyway! D:

[THAC0]

I already type my recipes in too many places. So: a blog for my convenience. http://glacial-ice.blogspot.com/

[Isolder74]

http://i12.photobucket.com/albums/a212/Isolder74/PotatoSoup.jpg

Dan's Loaded 'Baked' Potato Soup.

1 12 oz package of Bacon
1 stalk of Broccoli
1 clove of garlic minced
1/2 of a med onion
4 oz shredded Cheddar cheese
4 more oz finely shredded Cheddar Cheese
1 quart chicken broth
1 cup cream
1/4 cup corn starch
4 med to large potatoes
Salt and pepper to taste

Cook and crumble the bacon. Finely dice the onion. Save 2 tblsp of the drippings. Mix into the the drippings the corn starch and then in a large stock pot on medium heat sweat the onion with the bacon grease until translucent and then add the garlic. Add a handful at a time 4 oz of the cheese. Stir in the chicken broth and the cream. Bring to a boil and then let simmer. Add in the potatoes after chopping them into 1/2 inch cubes. Cut the broccoli into small pieces and add to the pot and put 3/4 of the bacon into the soup. Simmer until the potatoes are fork tender. Salt and pepper to taste.

To serve: Put the soup in a bowl and then top with the finely shredded cheese to just cover the top then put some of the crumbled bacon in the center. Sprinkle with chives and finely chopped parsley.(optional)

Note you can cheat in making this by substituting the Chicken Broth and the starch and cream(the recipe is essentially home made cream of chicken soup) with 4 cans of cream of chicken soup. It will however, never be quite as good .

Edit: If I double the recipe I usually don't double the amount of the bacon.

[Anuan]

...
I hate potato soup.
But.
That sounds *EDITED SELF CENSORING CAUSE HE FORGETS THE CENSOR AND FEELS BAD*ing delicious and I'm trying it saturday. Ohyeah.

[Isolder74]

...
I hate potato soup.
But.
That sounds *EDITED SELF CENSORING CAUSE HE FORGETS THE CENSOR AND FEELS BAD*ing delicious and I'm trying it saturday. Ohyeah.

Let me know how it turned out.

[Hawk7915]

Some of my favorites (sorry if the idea of the dish is alerady covered!)

1. The Mighty Artery Clogger:
A gross sounding and super unhealthy dish that is delicous, cheap, and fast to make. Great for college students or for nights when you want something greasy to eat while watching TV but don't want to buy pizza
Ingredients:
- 1 loaf French Bread
- 1 pound ground beef, browned
- 4 tablespoons (about 1/2 a stick) butter or margarine
- 4 cups cheese; I prefer sharp cheddar but have done it with any type of cheddar, montery jack, and colby jack. Even American would work fine...probably 6-8 slices...I hate American cheese, though :smallyuk:
- Garlic salt and black pepper
- Cookie sheet

Cooking:
- Preheat oven to 350 degrees

- First, cut the bread in half horizontally, like you would if you were making a sandwich.

- Soften the butter, then spread it over the two halves of bread and put the bread on the cookie sheet. Sprinkle a healthy dash of garlic salt onto the bread.

- Season the meat with pepper and more garlic salt, then scoop the meat onto the bread.

- Cover the whole thing in lots and lots of cheese.

- Throw it in the oven for ~10 minutes or until cheese is melted and bread looks/feels crispy.

- Cut each half-loaf into 5 pieces. Serves 4-8 depending on how hungry everyone is.

2. Italian Flavored Fritata
A spin on the fritata the way I learned to make them, which is way different that the style linked too on page one. A filling and impressive breakfast or brunch.
Ingredients:
- 4 italian sausage links (or 1/2 pound italian sausage), cooked and diced.
- 12 eggs
- 3 cups grated Mozzarella and/or Provolone cheese
- Milk, garlic salt, cilantro, grated Parmesan, and pepper to season
- A frying pan that can safely be put in an oven (preferably cast iron).

Cooking:
- preheat oven to 300 degrees

- Crack the eggs into a bowl and add a splash of milk, all the seasoning, half the cheese, and the sausage to it. Mix well so that the eggs are nice and scrambled.

- Pour your fritata mix into the frying pan and cook until you can see the edges setting up but the middle is still uncooked.

- Put the rest of your cheese on top of the fritata, then slide it into the oven for 15 minutes or until the cheese is melted and the eggs are fully cooked.

- Slice up and serve like pie; this is 4 servings so add about 3 eggs and a little more of everything else for each extra person.

3. Apricot-glazed Corned Beef
A bizzare-sounding but truly excellent variant on a classic spring/Easter main course:
Ingredients:
- 1 Corned Beef Brisket, about 2.5-3 pounds.
- Small jar apricot jam
- 2 tablespoons brown mustard
- 4 tablespoons honey
- Sage and black pepper for seasoning, plus whatever the corned beef came with in terms of seasoning packets.
- An oven-safe pan (cookie sheet or pyrex dish, usually) and a big soup pot.

Cooking:
- Put the corned beef in the pot, cover it with water, add the spice packet that it came with (or a bay leaf and some big black peppercorns, if it did not come with any seasoning). Cook the corned beef for half the "normal time"; you usually cook a brisket like this for 1 hour per pound, so for instance on a three pound brisket boil it like this on medium heat for an hour and a half.

- Once it is half-cooked, pull out the corned beef and preheat your oven to 325 degrees.

- Mix up the jam, honey, mustard, sage, and pepper in a small bowl and spread it onto the corned beef until the brisket is completely covered in the orange mix.

- Place it in the oven for the rest of the time required (an hour and a half more, in this example).

- NOTE: I heartily recommend using that hot, seasoned water to boil some carrots and new potatoes to serve on the side. A handful of little carrot sticks and 2 cans of those white new potatoes should suffice.

- Let the meat rest for 10 minutes, then serve by cutting against the grain.

[Groundhog]

Bread Pie

Ingredients:
Cheap white bread (trust me on this, the lower the quality of the bread, the better)
Butter or margarine
Pie filling, fresh fruit that's in small pieces, basically whatever you think tastes good in a pie

Other Supplies:
A pie iron (You can get one at a camping store)
Either a fireplace or a gas burner

Take two slices of bread, and spread butter or margarine on one side, making sure to cover the entire side. Place the slices of bread, buttered-side-down, into the two sides of the pie iron. Take some of your chosen filling and glop it on one of the pieces of bread. Close the pie iron.

If you are using a gas burner, turn it onto the highest setting. Stick the pie iron into the flame and keep it there for a while, opening it up a crack every so often to see if it's done, and flipping it over so that both sides of the bread pie get browned. Once both sides are a suitable shade of gold, take the pie iron out of the flame, open it up, and flip your bread pie onto a plate. You may have to wait a minute to eat it if you don't want to burn your mouth.

If you're using a fireplace, then stick the pie iron deep into the fire, and follow the same instructions for the burner.

EDIT: For anyone who is unfamiliar with what a pie iron looks like, here's a picture: http://www.rvsupplywarehouse.com/content/product/large/square-cast-iron-pie-iron.jpg

[FdL]

I made sushi today. It was my very first time, so even if it didn't come out that good, it was okay. Visually they could be better, but well. They are tasty enough ^^

Also, I made a truckload of them...I can't eat them all, so I guess I'll give them to people to try.

http://i117.photobucket.com/albums/o80/Fdruid/goodsmaller.jpg

[Isolder74]

huh?

Those look spectacular!

[FdL]

huh?

Those look spectacular!

Thanks!!! ^^ They could be neater looking, and also they are too big. But I'm proud of them.

I did eat too many and now my belly is about to burst open Alien-style... :s Oh well, if I don't survive at least I fulfilled my dream of making my own sushi :p

Edit:

To make it more recipey, I made some rolls with avocado and kani-kama and others with smoked salmon and philadelphia cheese. I know they have a name but I don't remember it.

I'll post the particulars later.

[Hell Puppi]

Found a couple recipes on another forum. Some I've tried and some I really want to :smallbiggrin:

Here's a good one

Fava Bean Breakfast

1 15-ounce can of fava beans - drained
1/2 cup tomato sauce
1 medium onion - chopped
3 Tablespoons canola or vegetable oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
lemon (optional)
olive oil (optional)
pita bread

In a large skillet on medium/high heat, heat oil and saute onions for about 4 minutes. Add tomato sauce, spices and salt. Reduce heat to medium/low and allow mixture to cook 4 more minutes. Add fava beans and carefully mash the beans with a fork in the skillet. Cover and allow to cook for 5 more minutes. Serve with pita bread. If desired, drizzle a little fresh lemon juice or olive oil over the top.

Also:

Basic Fried Rice

1 - 2 green onions, as desired
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce, as desired
(you can also add optional vegetables as desired- peas, carrots, snow peas, ect.)

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. dd 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Note: You can also buy pre-made seasoning for fried rice. A favorite is to also add some teriyaki sauce or chicken and teriyaki sauce.

[Serpentine]

Bread PieLike a sweet jaffle? Not a bad idea...

[Berserk Monk]

Does anyone mind if I use these recipes for song lyrics? I want to make a death metal album about cooking, but the lyrics to all the song will be like:

"Using the fires of created by dark lord Lucifer, preheat thy wicked oven to 350 degrees fahrenheit, and by the forces of evil, let that demon turkey cook for five minute per vile pound!"

Something not so cliche though.

[Anuan]

I just made the Chicken Cordon Bleu posted here (Sorry, tatersoupguy. We do not yet have ingredients.) and it was awesome. Just awesome. I'm never buying it again :smallbiggrin:

[Felixaar]

Just so you all know, anything Anuan says about my cooking is a filthy lie.

[wxdruid]

Here are two of my favorite holiday recipes and yes, I love chocolate...

Fudge

18 ounces chocolate chips (You can use any type of chocolate chips you want, I usually use dark chocolate chips)
8 ounces marshmallows (the tiny ones)
1/2 lb (2 sticks) of butter, softened
4 1/2 cups sugar
13 ounce can of evaporated milk (I use a 12 ounce can)
2 cups nuts (optional)

In a large/tall nonmetallic pan, combine sugar and milk. Heat to a roiling boil and boil for 8 minutes. Stir with a wooden spoon. In a large bowl combine chocolate chips, butter, marshmallows. Pour hot syrup on mixture and beat til well blended. If desired, add nuts. Pour into a greased 9x13 pan and refrigerate.

Shaggy Dogs

1/2 cup butter
1 cup chocolate chips
2 eggs beaten
1 lb powdered sugar
10 1/2 ounces marshmallows (small)
1 pkg coconut

Melt the butter, stir in chocolate chips and melt. Blend in beaten eggs, blend in powdered sugar. Stir in marshmallows, shape and roll in coconut. Refrigerate when done. Makes 50.

[Isolder74]

Does anyone mind if I use these recipes for song lyrics? I want to make a death metal album about cooking, but the lyrics to all the song will be like:

"Using the fires of created by dark lord Lucifer, preheat thy wicked oven to 350 degrees fahrenheit, and by the forces of evil, let that demon turkey cook for five minute per vile pound!"

Something not so cliche though.

You can't trustworthily cook a turkey or any other meat based on time per pound. It just doesn't work that way.

[Serpentine]

What else would you base the cooking time on? :smallconfused: I've got a few things that have temperature and time for each however-much-weight of which meat.

[Isolder74]

What else would you base the cooking time on? :smallconfused: I've got a few things that have temperature and time for each however-much-weight of which meat.

The only safe way to properly cook meat is to check the temperature. The only thing time gives you is a ball park to check. This is why a probe thermometer is the best 20 bucks you can spend for your kitchen. BTW something like chicken can look done and still be harboring bacteria unless it gets to the right temp for at least 5 mins.

[Serpentine]

Eh, it's still a good guide, especially for those of us without a thermometer, meat or otherwise. Just cutting into it a bit to check has worked well enough so far...

[Jack Squat]

I use a thermometer for a few things, like Pork Tenderloin, but in general, I think times tend to be enough to get the job done, especially when you start to know how your oven cooks; so long as it's maintained well, cooking times aren't going to change drastically (i.e., if your oven cooks unpounded chicken breasts in 45 minutes, it's going to take about 45 minutes every time, and don't have to worry about temperature).

Anuan, glad you liked it. Last time I made them, I ditched the sauce and garnished with some sauteéd red and yellow bell peppers. I think I liked that better than the various sauces I've done.

I'm going to have to mess around with a recipe for stovetop mac and cheese to make it mine before I post it here. I'll try to do that here in the next week or two.

[Anuan]

I didn't use the sauce; I only made the one, and we don't have any mushrooms. ...Plus, I hackling hate mushrooms.
That sounds delicious though.
Must get the recipe for creamy-lemon pasta that Jo made last night, it's delightful.
Also, Felixaar is paranoid, his cooking is fine.

[FdL]

Feel like trying to make vanilla pudding. Anyone have a good recipe? Can be made with or without eggs. I do like a starchy feel to it. I once had some pudding in a diner in USA and it was great, unlike the local varieties (ie, spanish "natillas" and all that, which are good but I'm too used to).

[Isolder74]

links to a few.

Honey Vanilla Pudding (http://allrecipes.com/Recipe/Honey-Vanilla-Pudding/Detail.aspx)

Homemade Vanilla Pudding (http://allrecipes.com/Recipe/Homemade-Vanilla-Pudding/Detail.aspx)

Vanilla Pudding (http://allrecipes.com/Recipe/Vanilla-Pudding/Detail.aspx)

[Jack Squat]

Just so you all know, anything Anuan says about my cooking is a filthy lie.


Also, Felixaar is paranoid, his cooking is fine.

So his cooking isn't fine?

Would that make it spectacular or horrid? :smallwink:

For those looking to add some easy veggie dishes
Corn Salad
3 10 oz boxes of frozen corn kernels, thawed
1/2 cup chopped parsley
2 bunches scallions (green onions), sliced
1/2 cup olive oil
1 tbs lemon juice
1 tbs white wine vinegar
salt & pepper to taste

Blanch thawed corn in boiling water for 1 minute and drain well. Rinse quickly in cold water and drain again. Combine with parsley and scallions, mix remaining ingredients together and toss with the corn; serve right away or chilled.

Also, this being a "salad" without any leafy greens, it'll keep for a couple days in the fridge.

[Anuan]

I'm not allowed to comment on my best friend's cooking in good cons...conscien...dunno how to spell that word! D:
Lets just say some of the things on our comedy show have been tastier than stuff he's made in seriousness >.>

Refreshing-sounding salad, btw =D

[FdL]

Thanks Isolder!

I bought the corn starch today, but this is gonna be a busy week, I'll try to find some time to make this, because I have a craving.

I like the ones which don't use eggs, I'll go for one of those. The honey one intrigues me.

Actually, does honey go bad? I mean years of not touching it. I found this little jar and it has a very strong smell. It smells slightly like alcohol, but it doesn't seem to have spoiled. The only thing is that now it's separated in a very liquid transparent part and a more sugary solid one (I like the solid one myself ^^)

[Isolder74]

YW BTW.

it might have gotten a yeast culture into it. If it does then it is not safe to eat. Honey that has crystalized enough loses its ability to stay anticeptic. Smelling like achohol might be a bad sign. Look at the bottle carefully. If it looks really cloudy on the top like it has a scum on it that might be a bad sign. Try heating it a pot of warm, not boiling water and if it still smells off don't use it.

[Anuan]

If it's gotten a yeast culture in it, it may be off, yes.
Otherwise it'll be fine. Honey is the one food that does not go off if it's left alone. It does crystalize (the grainy bit on the bottom) but that's still edible, and can be returned to liquid form with heating.

[Serpentine]

Sounds like the honey's fermented. I don't know whether that means it's unsafe to eat. Maybe you should just make some mead...

ATTENTION RECIPE POSTERS: I think I'm only going to include in the index those recipes that are actually posted on these forums. Thus linked ones, while appreciated, will go unlisted.

[Groundhog]

24-hour Mushroom Soup

Ingredients:
Mushrooms
A carrot
A stalk of celery
Barley
Soymilk
Mushroom soup mix (this is in place of salt)
Pepper

Other Supplies:
Crock pot/Slow cooker

Instructions:

Chop your carrot and stalk of celery into small pieces and place them in the crock pot. Chop up enough mushrooms to fill the crock pot until it is full, but not so full that you won't be able to stir it. Add a quarter cup of soymilk and a quarter cup of barley per the number of quarts that your crock pot holds, then fill up the rest of the pot with water. Add mushroom soup mix and pepper to taste.
Turn the crock pot onto high until the liquid boils, then turn it down to low. (not "keep warm") Wait 24 hours, or until you feel like eating it.

[FdL]

YW BTW.

it might have gotten a yeast culture into it. If it does then it is not safe to eat. Honey that has crystalized enough loses its ability to stay anticeptic. Smelling like achohol might be a bad sign. Look at the bottle carefully. If it looks really cloudy on the top like it has a scum on it that might be a bad sign. Try heating it a pot of warm, not boiling water and if it still smells off don't use it.

No, actually it doesn't. It's perfectly clear. No funny looking things anywhere.

The smell might be...well, how honey smells...I'm not used to having it, and also I don't have a very good sense of smell.

I already had some anyway, couple of times, and it's good.

I think I did read something about honey in a good state being found in egyptian pharaoh's tombs...

[Isolder74]

Honey in an tomb being fine wouldn't surprise me. Sounds like it should be fine.

[Berserk Monk]

You can't trustworthily cook a turkey or any other meat based on time per pound. It just doesn't work that way.

It works like that in my fantasy world. Oh my fantasy world where everything is perfect and I command an army of gingerbread barbarians and live in a castle made of pure awesome and ride a heavy metal dragon to the magical guitar shop run by Chuck Norris and I only get reject 3 times a week as opposed to the normal 8.

[Isolder74]

Dan's Super Sandwich

1 Loaf of French Bread
1 Stick of Butter
1 tsp of Garlic Powder
1 tsp of Dried Parsley
1 tbsp of Parmesan Cheese
9 Strips of Pepper Bacon
1 pound of Roast Beef
1 pound of Honey Ham
1 pound of Roast Turkey
13 slices of American Cheese(or other cheese of your choice)
13 slices of Colby/Jack 1/8 in thick
13 slices of Swiss Cheese 1/8 inch thick
9 leaves of Lettuce
1 Small red onion sliced thin
1 tomato sliced thin

Whip the butter with the garlic, Parley and Parmesan Cheese. Split the bread in half and spread on the butter top and bottom. Toast the bread in a 350 oven until golden brown. Place on the bottom half of the bread the ham, Colby/jack, Turkey, American Cheese, Roast Beef, and Swiss cheese in that order them put back in the oven until the cheese just starts to melt. Top with the bacon, Lettuce, onions, and tomatoes. Place on top the top of the bread and place a decorative toothpick every 2 inches through the sandwich. To serve slice into 2 inch sections. Serves 8 - 10. You can cut it up into 1 inch sections and serve 16 - 20 with no problems.

Enjoy.

[Isolder74]

ATTENTION RECIPE POSTERS: I think I'm only going to include in the index those recipes that are actually posted on these forums. Thus linked ones, while appreciated, will go unlisted.


That's fair enough. If I link a recipe it isn't mine.

[potatocubed]

Simple Egg Fried Rice, and What To Do With It Once You've Got It

You will need:
Rice
Egg(s) - 1 find one medium egg per two people's worth of rice is about right.
Oil
A frying device
...and optionally some extras.

Method:
Next time you cook rice, make twice as much as you need. Let the surplus rice cool, then store it in the fridge until you need egg fried rice. I have no idea how long cooked rice keeps for since I usually eat mine within a day or two.

When you're hungry for egg fried rice, heat your frying device as high as it will go, whack some oil in (sesame oil is best, but whatever you've got will do) then chuck the pre-cooked rice in. Scoot the rice about until it's all covered in the oil - you'll be able to tell because it changes colour.

Crack an egg into the frying pan and scoot it about until it's all scrambly and mixed with the rice. Congratulations, you have egg fried rice.

Method +1:
The best bit about EFR is what else you can add to it - see 'special fried rice' or 'Singapore fried rice' at your local Chinese for details. It's great if you've got a load of leftovers and you're not sure what to make with them. Fry some rice, chuck the leftovers in, spice until tasty.

Or you can come up with your own special fried rice recipe; I favour sun-dried tomatoes, thyme, pepper, garlic, shredded (pre-cooked) meat and a splash of hot sauce.

[FdL]

Simple Egg Fried Rice, and What To Do With It Once You've Got It

You will need:
Rice
Egg(s) - 1 find one medium egg per two people's worth of rice is about right.
Oil
A frying device
...and optionally some extras.

Method:
Next time you cook rice, make twice as much as you need. Let the surplus rice cool, then store it in the fridge until you need egg fried rice. I have no idea how long cooked rice keeps for since I usually eat mine within a day or two.

When you're hungry for egg fried rice, heat your frying device as high as it will go, whack some oil in (sesame oil is best, but whatever you've got will do) then chuck the pre-cooked rice in. Scoot the rice about until it's all covered in the oil - you'll be able to tell because it changes colour.

Crack an egg into the frying pan and scoot it about until it's all scrambly and mixed with the rice. Congratulations, you have egg fried rice.

Method +1:
The best bit about EFR is what else you can add to it - see 'special fried rice' or 'Singapore fried rice' at your local Chinese for details. It's great if you've got a load of leftovers and you're not sure what to make with them. Fry some rice, chuck the leftovers in, spice until tasty.

Or you can come up with your own special fried rice recipe; I favour sun-dried tomatoes, thyme, pepper, garlic, shredded (pre-cooked) meat and a splash of hot sauce.

Sounds awesome. I'm going to try this eventually.

[Isolder74]

http://i12.photobucket.com/albums/a212/Isolder74/FishandChips.jpg

Louisiana Fish fry and chips.

No recipe with this one as it was a mix. I did sub buttermilk for the milk the mix called for.

[Harley]

Hi there! I had this thread pointed out to me by Felixaar, and I just couldn't resist posting!

I specialize in Mediterranean cooking, though I know a bit from just about every global region. Here's a little recipe I like to make during the summer to cool off, or just as a nice side dish for dinner:

Athenian Salad (Salata Athenas)
1 - Medium Head of Lettuce
1 - Bunch of Romaine
1 - Medium Cucumber, Sliced
1 - Teaspoon of Salt
1 - (2 ounce) Can of rolled Anchovies with Capers, drained
1 - teaspoon dried oregano leaves
6 - Scallions (with tops), cut into 1/2 inch pieces
10 - Radishes, sliced
24 - Greek or ripe green olives
1/2 - cup olive or vegetable oil
1/3 - cup wine vinegar
1/4 - cup crumbled feta cheese

1. Tear the lettuce and romaine into bite−sized pieces. Place the lettuce, romaine, radishes, cucumber and scallions in a large plastic bag. Close the bag tightly and refrigerate for 1 hour.

2.Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate for same amount of time as previous step.

3. Just before serving, shake the dressing. Add dressing and olives to the vegetables in the bag, close the bag tightly, and shake until all ingredients are well coated.

4. Pour salad into large a bowl; top with cheese and anchovies, and enjoy!

Yields 8 servings.

I used to run a little bi-weekly recipe magazine... Sadly, it petered out, though I still love cooking!

[Anuan]

Oh god that's full of so much stuff I don't like Harley yet it's making me salivate ._.;

[Harley]

Oh god that's full of so much stuff I don't like Harley yet it's making me salivate ._.;

I aim to please! :smallbiggrin:

[Anuan]

Do a recipe involving lamb or chicken. It will give you a +6 to dexterity, making aiming much easier.

[Felixaar]

Wow Harley, glad you decided to come join us :smallbiggrin: I haven't posted a recipe up here in ages, hmm...

Oh, and tell us more about your magazine! (Also, does Biweekly mean twice weekly or every two weeks? I'm guessing the latter...)

H'okay, here's one I made up recently.

Felix's Carbonara
Serves 2

You will need....
A pot
A frying pan
A whisk, or alternatively a fork
1 or 2 chopping boards
A strainer
At least two burners on a stove
Bowls, plates, forks etc. for the servin'

Pasta - enough for two people, judge by feeling (use the force!) any kind of pasta will do.
Butter - can use Garlic Butter as an alternate.

~The Sauce~
2 Eggs
Cheese! - again, use the force, as it depends on how much you like on your pasta. You will need about a cup full for the sauce, though. Oh, and any cheese is fine, though I reccomend Parmesan or Pecorino.
Cream - use the force (I say this a lot) you probably want just a bit less cream than you have eggs - say on a (eggs)3:2(cream) ratio.
White Pepper - this is optional, but I like to use it.

~The Additives~
Corn! - for the blood god! You'll need a full cob of corn.
Broccoli - to taste - I usually use about three good sized sprigs of broccoli.
Mushrooms - ah, delicious mushrooms! I usually just cube a portobello, but it's up to you. Make sure to peel and remove the stem before use.
Garlic - up to you of course but I like garlic. Alternatively, you could just use Garlic Butter.
Bacon - I normally use Fake-Bacon from Vegetarian Delights as a Vego substitute, and both seem to taste all right.

1. Put a pan on - fill a pot with water and get it warming on the stove.

2. Chopping! While the water starts boiling, get to work on dem vegetables. Cube your mushrooms, making sure to remove the peel and stem first. Shave the broccolli - you want it fine. Cut the corn off the cob, don't worry if it's a hack job. Crush the garlic - if you're using some - with the flat of a knife, then peel and dice it. Slice up the Bacon and/or Fake-Bacon. I like to do it in diamonds.

3. Make the Sauce - mix the two eggs and the cream in a measuring jug, prefferably with whisk but a fork is acceptable. If you want to, add a bit of white pepper, according to taste. Once you can't tell the eggs from the cream any more, add about a cup of cheese and mix it in top. Every few minutes, give it a quick spin around again.

4. Add the pasta - put the pasta in the pot as soon as the water starts boiling, even if you haven't finished chopping the vegetables and making the sauce yet. Make sure to stir it often.

5. Cook the additives - put a pan on the stove and put a small hunk of (garlic?) butter in it. Then put in all the vegetables and the bacon. Make sure to stir them almost constantly so they cook evenly.

6. When the vegetables are done, you'll know. Corn will start making loud popping noises and shoot off in various directions - that's a sign the veggies were done about thirty seconds ago. Take that whole pan off the stove and set it down on something that it wont melt.

7. Check the pasta - if it's ready yet, strain it. If it's not, leave it to cook until it is and then do so.

8. The penultimate stage! - Return the now strained pasta to the pot - DO NOT PUT IT BACK ON THE STOVE YET. Also add the saucy contents of the measuring cup, and everything you cooked in the frypan, then stir it up a little, then - AND ONLY THEN - may you return it to the stove. Stir it around for a few moments until everything is nice and warm, but make sure not to leave it on too long or the sauce will go all yucky. Once this is done, take it off the stove (and turn the stove off!). Distribute the meal into the two bowls, top with cheese, and wallah! A meal! Vell done, sir or madame!

Note: I normally cook this for me (temporarily vegetarian) and my friend (normal), thus have to cook both bacon and fake-bacon. In this case, I use a seperate pan to cook both the fake-bacon first, and then the regular bacon, both with their own little glob of garlic or non-garlic butter. I usually keep the two kinds of bacon seperate by putting them in their respective serving bowls after they have been cooked, then mixing them in later.

Enjoy!

(oh, and I'll kick up some photos later. I'm making this tonight (and probably every night for a few days yet to come...))

[Harley]

Yeah, Felix... It was just a little student-run thing a couple of us at the CIA did during our freshman year to practice, twice every week. Nothing special, but we had loads of fun doing it!


Do a recipe involving lamb or chicken. It will give you a +6 to dexterity, making aiming much easier.

Granted, Anuan! I present to you...

Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)
Flour (for dredging)
Salt and pepper, to taste
1 - (3 pound) Frying Chicken, cut into 6 to 8 serving pieces
1 - Cup of Pitted Kalamata Olives, rinsed and drained
1 - Teaspoon of Oregano
2 - Large Red Onions, peeled and chopped
3 - Garlic Cloves, peeled and minced
1/2 - Cup of Olive Oil
1/2 - Cup Dry Red Wine
1/2 - Cup Crumbled Feta Cheese
1 1/2 - Cups of Peeled, Chopped Plum Tomatoes

1. Combine flour, salt and pepper on a plate and lightly dredge the chicken.

Don't know how to dredge? Here's a quick lesson:

1. Dry the chicken so you can get a thin, even coating of flour.

2. Season the flour. Do not season chicken just yet. The presence of salt in contact with the frying fat helps break down the fat and shorten its life.

3. Dip the product in flour to coat evenly. Shake off excess.

2. Heat 1/3 cup of olive oil in a large, deep skillet and brown the chicken on all sides, over high heat. Remove the chicken with a slotted spoon.

3.Add remaining olive oil to skillet, and sauté onions until wilted and lightly browned. Add garlic and stir for 30 seconds. Place the chicken back in the pan.

4. Pour in the tomatoes and wine, and season with salt and pepper. Cover and simmer over low heat for about 45 minutes, or until the chicken is tender.

5. Ten minutes before removing from heat, add the crumbled feta and stir until melted. Five minutes before removing from heat, add olives and oregano.

Serve warm.

Yields 6 servings.

What can I say? I like family size meals :smallredface:

[Jack Squat]

What can I say? I like family size meals :smallredface:

There's 7 in my family. I can't cook for anything but a crowd :smalltongue:

Your chicken recipe looks good; I"ll have to put it down in the "try when I get time" list.

[Anuan]

Ogodmarrymenowandhavemybabies

[Harley]

Ogodmarrymenowandhavemybabies

I take it you liked the recipe :smallwink:

[Anuan]

I'd probably replace the tomato with a red bellpepper/capsicum/whateveryoucallthemwehreyouare as I generally cant stand tomato, but other than that yes. Yes, yes, very yes.

[Ilena]

Ok, i figure hey why not post this here, maybe spread the word around, possibly something many already know about but who knows :P

This is the recipe my grandmother gave me for cooking moose steak.

Basicly it all really depends on how much you have to cook, best to really experiment with it. What you will need is ....

Ingredients

The meat in question,
Eggs (1 - 3 i find is good depending again on how much meat)
Flour (half a cup i find is ok for most, you will have some waste but shouldnt be too much)
Shake'n'bake (i find 1 pack is normally enough)
3 small plates + 1 or 2 larger ones for the finished product
meat tenderizer
1 frying pan should be enough


To start with i like to lay out the 3 small plates in a line, with the one closest to the oven being, the shakenbake, egg, then flour, that way the frying pan is right there for you to put the meat in, next i get the meat out of the package, normally theres 1 or 2 large steaks that i cut up into smaller peices, you get more out of them and the way i tenderize them they tend to spread out quiet a bit anyway. But i tenderize the meat until its good and soft, normally quiet thin as well.

After all the meat is tender, i already have the pan prewarmed to around 5 or 6ish on the dial, from there i just take one section of meat, cover both sides with first flour, then egg, and then shake'n'bake and the right into the frying pan, (i have a non stick pan so i never used any oil or butter, works out fine for me), it normally takes 5 - 10 mins depending on the thickness of the meat and the heat from the stove, but i normally let it brown on both sides before taking it off.

For the rest of the meal, i normally cook spiced fried potatoes, cutting them into small "squares", spicing them well, not too much not too little, and then cooking them to a nice golden brown, makes an excellent meal, and if you want to use the rest of the leftover egg, make scrambled eggs with it, so far ive not found a use for the leftover flour yet ... but that should be all,

[Jack Squat]

*snip*

Excuse me, I have to go kill a moose now.

Seriously though, it does seem like something I'd try. I may fry them instead of "grilling" (can't think of a better term for sauteeing w/o the oil and butter), as it's breaded. Maybe also sautee just the meat (if breaded, you're browning the flour rather than the meat), put on a toasted hoagie roll and spoon some moose (au) juice over.

As for what to do with the flour, it's really relatively cheap enough that I personally wouldn't bother saving it...I'd just use as little as I could in the first place. However, if you are looking for a use, you could always make some gravy with it.

Now to look at where the closest area is that has a moose season and get some time behind my grandpa's hunting rifle.

[Occasional Sage]

Does anybody have a favorite spicing for corned beef? I've tried several recently (I've been on a real kick!) and am interested in unique variations on the standard.

[Isolder74]

You can try my beef rub. it's in a post on a previous page but here it is for you.

Dan's Beef Rub

1/4 cup Emeril's Essence
1/2 cup Lawry's Black Pepper Seasoned Salt
2 tablespoons dried minced onions
2 teaspoons garlic powder
2 tablespoons Italian Spice mix
1 teaspoon red pepper flakes
1 teaspoon black pepper

Mix well and use about 1 tablespoon to coat each side of a steak or enough to cover everything lightly. Grill as usual. ON a roast, coat about the same amount on all sides and cook as usual.

This is good sprinkled on Baked Potatoes too

[Groundhog]

Joodse Boterkoek

1 cup butter
1 cup sugar
2 cups flour
1 egg

Mix butter and sugar, then add egg, mix some more, then add flour. Bake in an 8x8x2 pan at 350F for 30-35 minutes.

(This is by far the most decadent thing I've ever eaten, including chocolate.)

[Innis Cabal]

Its unleveled sweet bread :smallconfused:

[Isolder74]

Its unleveled sweet bread :smallconfused:

Not entirely. The beaten eggs do allow air bubbles in the batter that does give a small amount of rise to the cake.

Some cakes are entirely leavened by just egg white infact.

[Groundhog]

Its unleveled sweet bread :smallconfused:

It's not bread, it's cake!

[Isolder74]

It's not bread, it's cake!

That is most correct. :belkar: Add chocolate and you have basic brownies.

[Felixaar]

Yeah, Felix... It was just a little student-run thing a couple of us at the CIA did during our freshman year to practice, twice every week. Nothing special, but we had loads of fun doing it!

...Hold on. CIA?

Did I miss something here? :smallconfused:

[BisectedBrioche]

Cake Pies

These are basically just chocolate versions of Bakewell tarts.

Ingediants
Pastry (enough for two cake-pies)


60g of flour
20ml of vegetable oil
Pinch salt


Filling (enough for ? cake-pies)


60g (4 tblsp) of flour
25ml (1.5 tblsp) of vegetable oil
30g (4 tblsp) cocoa powder
25g (2 tblsp) sugar
1 Egg
25ml (1.5 tblsp) milk


Icing (enough for 3-4 cakes)


25g (3 tblsp) confectioner's sugar
16g (2 tblsp) cocoa powder
1 tblsp Milk


Method (case)


Preheat the oven to about 200 degrees C
Stir together the salt and flour
Stir in vegetable oil until all ingredients are mixed fully
Stir in water (1 tablespoon at a time) until you form a slightly sticky dough.
Divide the pastry into balls.
take one of the balls and push your thumb into the center, pinch the edges to form a container with a base of about 5cm diameter and walls about 5mm wide. Wrap a strip of foil (or cardboard or something similar if you prefer) around it to hold the shape. Place another piece of foil inside to prevent it collapsing on itself.
Bake on a baking tray on a middle shelf for 10 minutes.
Remove foil from inside (leave the outside foil in place for now). Allow to cool.


Method (Filling)


Mix the flour, sugar and cocoa together.
Stir in egg.
Add oil and milk, stir into a smooth mix.
Spoon the filling into the cases so that they are filled to just below the edge.
Return to the oven for 10 minutes, until the filling has risen into a mountain shape.
Remove the foil and allow them to cool.


Method (Icing)


Stir the sugar and cocoa together
Add the milk and stir until a thick but smooth consistency is reached, add more milk if necessary.
Coat top of cake pie with icing.
Refrigerate for at least 30 minutes to help icing set.


Pictures:

http://fc26.deviantart.com/fs34/f/2008/304/c/6/Mmm__Cake_Pies_1_by_Bisected8.jpg
http://fc30.deviantart.com/fs33/f/2008/304/1/6/Mmm__Cake_Pie_2_by_Bisected8.jpg
http://fc29.deviantart.com/fs33/f/2008/304/8/2/Mmm_Cake_Pie_3_by_Bisected8.jpg
http://fc43.deviantart.com/fs33/f/2008/304/b/0/Cake_Pies__Without_Iceing_by_Bisected8.jpg

[Harley]

...Hold on. CIA?

Did I miss something here? :smallconfused:

I blanked on why you were confused for a sec, then I realized why and I sighed at myself for being so insular.

The thing I associate with CIA is not Central Intelligence Agenxy, but the Culinary Institute of America. I got my Associates Degree in Culinary Arts there, and i'm going back soon to get my Bachelors.

[Anuan]

I blanked on why you were confused for a sec, then I realized why and I sighed at myself for being so insular.

The thing I associate with CIA is not Central Intelligence Agenxy, but the Culinary Institute of America. I got my Associates Degree in Culinary Arts there, and i'm going back soon to get my Bachelors.

...Damn it, stop making me want to marry you.
I'm sure you're out of my age-range.

[Felixaar]

I blanked on why you were confused for a sec, then I realized why and I sighed at myself for being so insular.

The thing I associate with CIA is not Central Intelligence Agenxy, but the Culinary Institute of America. I got my Associates Degree in Culinary Arts there, and i'm going back soon to get my Bachelors.

Oh! That makes more sense now. Huh, that sounds pretty neat... and I have always wanted to get a cookin' qual. They're a pretty good school, I take it.

Oh, and dont worry about Annie's attempts to propose to you. He'll get over it soon.

[Trog]

Trog's Turkey Chili (White)

1 onion, chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
3 (15 ounce) cans cannellini beans
5 cups chicken broth
2 cups shredded Monterey Jack cheese

In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.

Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot, stir well and simmer for 10 minutes or so

Add cheese at the last minute allowing it to melt or, if you prefer, leave it out altogether until served then top with the cheese. I made this today. Good stuff. P=

[Harley]

...Damn it, stop making me want to marry you.
I'm sure you're out of my age-range.

<.<

And on that note, does anyone else have a recipe they'd like to see me take on?

[Innis Cabal]

Kho

Required
Three pieces of chicken, as little fat as possible.
One full onion cut into your choice of either rings or slices
Any form of noodle
Carmel Sauce (See below)
Chicken Stock (Either home made or store bought)
Ginger (root or powder)
Garlic (Three cloves)
Curry Powder (not store bought unless you are using a good spice trader. Make your own otherwise its better anyhow)
Fish Sauce or Soy Sauce to taste

Combine spices (to taste) in with chicken broth in a large pot, allow it to boil and turn down hit to allow the broth to simmer. Add the chicken and the onion and cook until onions are translucent and chicken is mostly cooked all the way through. Turn the heat up again to a boil and add the carmel sauce immediately after the broth begins to boil up and stir until the mixture has completely dissolved. Add noodles at this stage if you like softer noodles.

Keep on a boil until the chicken starts to fall apart, if you have not added the noodles yet do so at this stage for a firmer noodle. Once the noodles are done to the level of firmness you wish take off heat and serve immediately for best results.


Carmel Sauce

1 cup of sugar
¾ cup water
1tsp of vanillia
8 tb of butter
1 cup cream or 2% milk

Add water and sugar until sugar has completely dissolved. Keep on high heat until the mixture starts to take on a light brown hue at the edges of the pan. Mix with a wooden or silicon spoon: NOTE- DO NOT USE A METAL SPOON

Lower the heat to medium low and add the butter, stir until completely incorporated into the sugar mixture. Once down take off from heat and add the cream, continuing to stir until it as well has been completely incorporated. Add vanilla and let rest.

Kho Sandwich (The P.J)

An invention of a friend who fell in love with the above recipe, we have dubbed it the P.J after him, the sandwich itself has been a major success here were we live and gets a lot of orders.

1 Baguette cut down the middle and hollowed out
1 complete recipe of Kho minus noodles (DO NOT INCLUDE NOODLES FOR THIS RECIPE!)
Cheese of your choice, sliced (Provolone works wonderfully for this dish owing to its light flavor and smooth texture)

Steps
1. Once the baguette preparation is complete places slices of cheese on the inside of the bread and throw it into a hot oven, allowing the cheese to melt to the bread. This will create a water resistant barrier which will keep your bread nice and crisp and the insides wet and juicy.
2. Strain the liquid from the Kho and put it back on high heat, adding corn starch or arrowroot powder until it has thickened to an appropriate thickness, take off heat and allow to completely cool
3. Place the chicken and onions on the inside of the dish, add another layer of cheese if you wish. If you do so place back in the oven to allow the cheese to melt completely.
4. Add the Kho sauce liberally.
5. Tie with butchers twine or string so the contents are completely in the sandwhich and let sit. Wrap it in plastic wrap for better results.
6. Serve either warm or cold and enjoy.

[Isolder74]

<.<

And on that note, does anyone else have a recipe they'd like to see me take on?

You can make my Beef Noodle Soup or Loaded Baked Potato Soup and tell me what you think of them.

[AmberEye]

Jiminy! I gotta get Irving over here! He does most of the cooking in our house.

Now me, I do the baking. Here's a little recipe I keep on hand for those "gotta have chocolate/ cake/ sweet NOW!" kind of evenings. Yes, it may look a little strange, but it does work. It came about during World War II, when there was rationing and certain ingredients were at a premium, if not unfindable. "Natural" cocoa powder means non-akalized (as opposed to Dutch-processed or alkalized, like Droste); I use Hershey's.

Wacky Cake

1 1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup natural cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 cup water
Confectioner's sugar
Chocolate chips (opt.)

Adjust oven rack to middle position and heat oven to 350. Grease an 8-inch-square or 9-inch round baking pan with nonstick cooking spray.

Whisk flour, sugar, cocoa, baking soda and salt together in the pan. Using a spoon, make 1 large crater on one side and 2 small craters on the other in the dry mix. Add oil to the large crater and vanilla and vinegar separately in the remaining small craters. Pour water into the pan over all and mix until just a few streaks of flour remain (you don't want to overmix). For a little extra chocolate-y goodness, scatter chocolate chips over the top if you've got them. Immediately put the pan in the oven -- do not dawdle, do not pass GO. The vinegar and baking soda is your leavening action, and your cake will deflate if you wait too long.

Bake until a toothpick inserted in the middle comes out with a few moist crumbs attached, about 30 minutes. Cool in the pan, then dust with confectioner's sugar. Serve with whipped cream or ice cream if you like. If you've got leftovers, store them at room temperature, tightly wrapped.

[Ego Slayer]

Huh... never seen a recipe with baking soda and vinegar before. That's pretty interesting. I want to try. P:

Also. Whooo, Cleveland.

[THAC0]

I am providing you with two of my favorite recipes, given unto me by my friend.

Beef Burgundy

Serves 6

3 pounds lean boneless chuck, cubed
1 large onion, thinly sliced
Leaves from about 10 sprigs of fresh thyme
3 bay leaves
Several tablespoons chopped parsley
3 cloves garlic, crushed
1/2 teaspoon salt
Freshly ground black pepper
1 750ml bottle of French Burgundy, good merlot, or good pinot noir (use the best wine you can afford - you may need more than one bottle)
2 tablespoons olive oil
1/4 pound lean salt pork or good quality bacon, cut into thin strips
18 small white pearl onions
2 tablespoons flour
Around one quart beef stock
1/2 pound mushrooms
2 tablespoons butter
1 pound fresh or frozen fettuccine or egg noodles (not dried!)

Place the meat, onion, thyme, bay leaf, parsley, garlic, salt, and pepper in a bowl. Combine the wine and olive oil, pour it over the meat mixture (ensuring that it covers the meat) and marinate overnight or for a day, stirring occasionally.

Place the pork in a heavy casserole and saute until the fat is rendered. Add the onions and saute until they are tender and browned and the pork is crisp. Remove the pork from the pan.

Remove the meat from the marinade. Dry the cubes of beef with paper towels (if you don't the meat will steam, not saute). Saute the beef in small batches (again, otherwise the meat will steam) in the hot fat, browning well on all sides. Sprinkle on the flour, cook for a few minutes so that it loses the raw flour flavor, and then pour on the marinade and enough beef stock (you probably won't need the whole quart) so that the meat is covered. Bring to a bare simmer, cover, and cook for two hours at the bare minimum until the beef is meltingly tender.

In the meantime, lightly saute the mushrooms in the butter. When the beef is done cooking, add the onions and mushrooms to the pot, taste, and adjust the seasonings. Simmer for another 15 minutes to blend the flavors.

For best results, let cool and refrigerate. Serve the following day, since the flavors develop over time. If you are serving the dish that day, during the final simmer, cook the noodles. Serve the beef burgundy over a helping of pasta.

Tiramisu

Serves 12

Notes:
It's very important that you don't soak the ladyfingers for too long! Instead of fully submerging the cookies for 2-3 seconds - which will over soak them and give you gross, runny tiramisu, instead dip the ladyfinger in, roll it over, and remove it, for a total soaking time of 2-3 seconds. This critical step will make or break your tiramisu!

This recipe can easily be halved and put in an 8x8-inch pan. However, do not halve the espresso and brandy mixture because the liquid level will be too low to adequately soak the ladyfingers.

1 1/2 cups espresso or strong brewed coffee
6 tablespoons brandy
6 large egg yolks
3/4 cup granulated sugar (about 5 1/4 ounces)
Pinch of table salt
1/2 cup heavy cream
1 pound mascarpone cheese
About 45 savoiardi crisp ladyfingers (the number will depend on size and shape of the cookies. I use two 2-sleeve packages of the Bonomi ladyfingers or 4 sleeves from the 17.6-ounce 5-sleeve package)
2 ounces Scharffen Berger 70% bittersweet chocolate, grated fine
Combine the espresso and 2 tablespoons of the brandy in a shallow dish or pie plate.

Place the egg yolks, sugar, and salt in a stainless steel mixing bowl. Using an electric mixer at medium-high speed, beat the egg yolks until it is thick and creamy and pale yellow, about 4 minutes. This can also be done by hand with a whisk - increased beating time to about 8 minutes. Stir in the cream.

Place the bowl over (not in) a pan of simmering water. Reduce the heat to low and stir constantly until the mixture registers 160 degrees on a instant-read thermometer, about 5 minutes.

Remove the bowl from the heat, transfer the mixture to another large bowl, and cool to room temperature.

Using an electric mixer, add the mascarpone and the remaining 1/4 cup brandy to the egg mixture and beat at medium speed. The mixture will look thin and curdled. Raise the speed to medium-high and continue to beat until smooth and very thick, about 3 minutes.

One at a time, dip the savoiardi cookies into the coffee mixture, turning just once to lightly moisten. Cover the bottom of a 9x13-inch glass or ceramic baking dish with moistened cookies. With a rubber spatula, spread half of the mascarpone mixture over the cookies. Using a fine mesh colander or a slotted spoon, sprinkle with half of the grated chocolate. Repeat with the remaining ladyfingers, mascarpone, and chocolate.

Cover tightly and refrigerate until thoroughly chilled and the cookies are tender and soft, at least 6 hours or up to 24 hours. To serve, scoop the tiramisu into individual bowls.

[Innis Cabal]

Simple syrup

3/4 cup water
1 cup sugar

Boil sugar and water untill all sugar dissolves and becomes a thick clear mass. This is a perfect base for fruit syrups. Note: DO NOT STIR WITH A METAL SPOON, WOOD IS BEST.

Fruit syrup

Simple syrup
Blended assortment of your favorite fruits

With a standard blender or juicer, blend or juice your fruits and set aside. If they contain seeds remove them by straining the fuild into a clean bowl.

Once the straining or juicing is complete place the simple syrup back on the stove, or place back on the heat if the syrup is fresh. Add the juice or fruit into the syrup and stir untill both liquids have combined fully. Allow time to cool and serve on ice cream, cakes or salad.

[Isolder74]

<.<

And on that note, does anyone else have a recipe they'd like to see me take on?


Invincible pie crust aka perfect no matter what

Edit: I have one from Mom but I'd have to marry you to share it Mom's orders

[Serpentine]

Hm, s'pose I've got one along those lines...

Berry Sauce
1 punnet/cup or 2 choice of fresh berries (frozen ones are fine too, blueberries are divine and freshly-picked blackberries are great too).
1/4-1/2 cup sugar.
Water.

(I haven't done this with larger, firmer berries like strawberries, so it might be best to chop these up first)
Put berries into a small saucepan with sugar and a small amount of water (say, 1/4 cup). Heat gently, stir regularly. Try to mush it up as you go. Stir and mush until it's all liquidy but thick. Add water or evaporate to get desired consistency. Pour over ice cream, sweet pie, or whatever else. Stores reasonably well, though may need reheating with extra water to return to the desirable consistency.
Bleedin' easy.

[Trog]

Trog's Chicken Gyros with Cucumber Salsa and Tsatsiki

2 cucumbers, divided
1 1/2 cups Greek yogurt (3/4 pounds)
1 teaspoon fresh lemon juice, divided
5 garlic cloves, minced, divided
1 pint grape tomatoes, quartered
1 small red onion, halved and thinly sliced
1/3 cup chopped flat-leaf parsley
1/4 cup chopped mint
1/4 cup extra-virgin olive oil
1 rounded teaspoon dried oregano
1 rounded teaspoon dried rosemary, crumbled
1 12 oz. package naan bread (or pita bread works fine)
2 1/4 cups shredded chicken

Preheat broiler.

Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.

Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.

Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.

Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.

Spread some of tsatsiki on warm bread and top with chicken and salsa.

I halved the ingredients for the tsatsiki and the salsa and it still made enough for an entire package of naan. The recipe is a bit of work for, basically, sandwiches (prep time = about an hour) but it turned out good. In the future I'll likely save this for when company is over or something.

For the chicken a half of a roasted one (skin removed) will work or, baring that, even a small container of pre-cooked diced chicken works well too, if you break it up a little first. Just be sure to heat the chicken up prior to tossing with the olive oil.



Pan-roasted tenderloins with gremolata

peanut oil in hot pan, beef in, season with salt, pepper, get a nice color on the steak (no heat - no color; no color - no flavor). Be sure to turn it to brown on all sides.
Add into the pan 2 cloves garlic (whole), 2 fresh sprigs of rosemary, and 2 of thyme. Add a bay leaf. Add chicken stock. The herbs flavor the stock and the stock keeps the steak nice and moist. Rest the herbs on top of the steak later if they begin to look a bit wilty

Gremolata: Lemon Zest, Parsley, Capers, salt and pepper. Mix.

Once the steak is done to your liking remove from the heat and let it sit, covered in tin foil for a few minutes so the steak's juices sort of soak back into the meat. Slice, sprinkle with gremolata, top with a spoonful or two of the sauce (and a little olive oil on the plate for garnish if you're feeling fancy :smalltongue: ).

The Gremolata really makes the dish pop and the whole thing is very easy to make. Very tasty and it's virtually impossible to have the steak turn out dry.



Trog's Tikka Masala Sauce

This is seriously better than any other chicken tikka I've had, even that found in Indian restaurants. Thanks to Gordon Ramsay for the basics of the recipe.

A generous amount of Peanut (ground nut) oil in the pan over high heat. Saute one chopped onion, salt and pepper, one chopped chili pepper (more or less to your liking for spicy-ness. Start with one and adjust the next time you make it if you are not sure where to start). After a minute or two add in a 2 inch piece of peeled, chopped ginger and 3 crushed garlic cloves.

Once onions slightly caramelize add 1/2 tsp chili powder, 1 tsp tumeric, 2 tsp garam marsala, 1 tbsp sugar. Let the heat bring out the flavors in the spices. Add 2-3 tsp tomato puree and cook out, add 6 oz. of diced tomatoes and heat through.

Next, to smooth out the sauce, put in the food processor and blend until smooth, put back into pan, add a pinch or two of curry powder, a pinch of dried coriander, bring back up to boil. Finally, add 3+ tbsp of plain yogurt, stir. Add more or less to your liking. Less will give you a more intense and darker sauce, more will lighten the sauce and take a bit of the edge off. I use about 5 oz.

Serve over pan fried chicken tenderloins or diced chicken breast and with a side of steamed Basmati rice. Foodgasmic.

---

Also, a follow up on the Cincinnati-Style Chili recipe: Jack Squat's suggestion to swap out some of the water with beef stock was right on the money. T'was a good improvement. P=

[Isolder74]

Dan's Onion Kiaser Rolls

2 Cups Warm Water.
2 Tbsp. Active Dry Yeast.
2 Tbsp. Sugar
2 Tbsp. Honey
1/4 Cup Vegtable Oil.
1/4 Tsp Salt
4-5 Cups Bread Flour
1/4 cup Minced Dried Onions.

1 egg yoke(beaten with 1 tbsp water)

Combine Water, Yeast, Honey, Sugar, all the Onions but 1 tablespoons worth, and Salt in a Large Mixing Bowl. Let sit in a warm place so the Yeast can get happy:haley::elan:. Place as much flour as fits into a sifter. When the Yeast is happy, Add all of the Oil. Now with a wooden spoon(draft a Helper if you want) and Stir in the flour as you sift it in slowly. Keep filling up the Sifter as needed and keep adding the flour until the Dough becomes a Firm Ball and comes away from the sides of the bowl. On a table or the countertop Knead the dough until firm and no longer sticky. Place back in the bowl and add a few Drop of oil to the top of the dough, enough to slightly wet the surface, and let sit until it doubles in size. Punch down and Knead about twice then grease 1 half sheet pan. Split into 8 even pieces of dough. Roll the bread into a long 'snake' about one inch in width. Tie the roll in a simple overhand knot. Pull loosely tight and tuck the ends under. Place on the pan and make sure they have room to grow. Preheat oven to 400º. With a basting brush spread the egg wash onto the top of the rolls. After giving the rolls the egg wash sprinkle on the reserved dried onions. Bake in a 400º oven for about 25 - 30 mins or until the Bread is golden brown and sound hollow when you thumb on it. Let Cool for about 5-10 mins before serving or putting in bags for later.

Enjoy!

If you double the recipe there is no need to double the egg wash mixture as well. One yolk is enough to use on over several dozen rolls. If you feel you are being wasteful make the rolls early in the day and use the leftovers to make french toast.

[Jack Squat]

Also, a follow up on the Cincinnati-Style Chili recipe: Jack Squat's suggestion to swap out some of the water with beef stock was right on the money. T'was a good improvement. P=

Growing up there gives me a +4 on my Knowledge(local cuisine) check :smalltongue: Glad it worked out. I'm really gonna have to give it a go once I'm out of school.

I don't think I've posted this one already, but feel free to ridicule me if I have

Stove Top Mac and Cheese
1/2 lb elbow macaroni
4tbsp butter
2 eggs
6oz evaporated milk
1 tsp hot sauce
1 tsp salt
black pepper to taste, freshly ground (if possible)
3/4 tsp dry mustard (I like to use Coleman's, use what you got)
10 oz sharp cheddar, fresh grated (can blend cheese for a gourmet-ish twist. Also can use pre-shredded, but it doesn't taste as good)

Grate cheese; do this first as it takes awhile. Alternatively, force a friend/child into doing it as a "bonding experience". Cook pasta until "Al Dente" and drain. While cooking pasta, whisk together eggs, milk, hot sauce, salt, and mustard. Return to the pot and over low heat melt the butter, toss to coat. Add sauce into pasta. Stir in the cheese until creamy, about 3 minutes. Add pepper.

VARIATION: fry 1/2 lb of bacon beforehand (or dig leftover out from the fridge) crumble into large-ish (1/8" - 1/4" square) bits and stir in with cheese, mix in some herbs, paprika, or do anything you really want to do to spice up Mac and Cheese, it's pretty versatile. I like adding some grated parmesan or other hard cheese over the top, but it's certainly not necessary.

Dunno how much it serves, but it's generally enough.

[Serpentine]

Updated a bit. Problem and confusion: A search for recipes only comes up with this thread and maybe one other, when before it came up with a huge swathe of 'em. I thought it might be that they got cut in the Great Thread Purge of '09, but that doesn't explain the absence of more recent threads, or why what links I've used still work. Thoughts?

[Jack Squat]

I use Google. Still didn't find too much, but there's

Food in the Playground (http://www.giantitp.com/forums/showthread.php?t=64783)

I also started trawling through finding the threads you linked the recipes to, but I'm in a hurry and thus only got these two
Recipes to Share (http://www.giantitp.com/forums/showthread.php?t=45162)
The Cooking Pot: Recipe Sharing Thread (http://www.giantitp.com/forums/showthread.php?t=82010)

[Isolder74]

This one is a bit of guessing.

Dan's Award Winning Chili
It was voted best at the chili cook off!


2 pound of small red beans.
1 pound of red kidney beans

Soak the beans overnight in double the volume of water. Don't skip.

3 pound 7 bone roast cut into 1 inch cubes
3 pounds of top round roast cut into 1 inch cubes
2 cups tomato sauce(I use my own homemade sauce from the garden)
1/4 cup molasses
1 tbps liquid smoke
1 tbsp cumen
1 tsp red pepper flakes
1 tsp dried parsley
1 tsp rubbed sage
1 tsp rosemary
1 tsp dried thyme
1 tsp spanish oregano
4 large cloves of garlic minced
3 strips of bacon
1 large onion
1 green pepper
1 - 2 jalapenos
1 tbsp olive oil
2 tbsp Dan's beef rub
1/8 cup favorite hot sauce
2 drops habanero sauce(more if you are brave)
1 can of frozen white grape peach juice
enough water to cover contents of pot


Dice the vegetables. In a scorching hot fry pan sear all the beef in batches and toss together to mix both types. slice up into small bits and cook the bacon. used the bacon grease and olive oil to sweat the onions and pepper(add jalapenos at your own taste) until soft. Toss everything into a large stock pot or crock pot and bring to boil then turn to low. make sure you use a pot with a well fitting lid. Cook at least overnight stirring every 10 mins or so. Top off the liquid when needed more grape juice if you want but water is fine.

[Groundhog]

A recipe that I made up last year. It's basically a variation on Thousand Island/Russian dressing.

Groundhog's Extremely Potent Dressing

Ingredients:
One 1/3 full bottle of ketchup (size of the bottle doesn't really matter)
Mayonnaise
Minced onion
Granulated garlic
Oregano
Water (optional)

Add mayonnaise to the ketchup bottle until the contents are 2/3 ketchup and 1/3 mayonnaise. Shake the bottle until the ketchup and mayonnaise are thoroughly mixed.
Add oregano, shake to mix thoroughly again. Repeat until the dressing is generously, but not heavily, flecked with bits of oregano.
Add minced onion and granulated garlic in equal quantities to the oregano.
The dressing will be very thick at this point, so if you wish to be able to put it on a salad, thin it out with water. (I personally prefer it in sandwiches, so I don't thin it.)

[Serpentine]

What's "granulated garlic"? Could you just use crushed or finely-chopped fresh garlic? And I hope tomato sauce would work as well as ketchup... (they're different I tells ya!)

[Isolder74]

What's "granulated garlic"? Could you just use crushed or finely-chopped fresh garlic? And I hope tomato sauce would work as well as ketchup... (they're different I tells ya!)

It's probably just a fancy way of saying Garlic Powder.

[Mauve Shirt]

Cheap, Time-Efficient meals (http://www.giantitp.com/forums/showthread.php?t=78020) was another recipe thread.

[Groundhog]

What's "granulated garlic"? Could you just use crushed or finely-chopped fresh garlic? And I hope tomato sauce would work as well as ketchup... (they're different I tells ya!)

Granulated garlic is like garlic powder, except the bits of garlic are much larger. I found that it packed a little more of a punch. But fresh garlic would work just as well, if not better In fact, if you happen to have any of the spices fresh, those would work. As for tomato sauce, I don't know. I've never tried it.

[Isolder74]

You would have to cook down the tomato sauce to make it thick enough to use. Just reduce it on low. You also might need to add a bit of sugar to it. I'm sure the sugar would not be needed other then to taste.

[Innis Cabal]

What's "granulated garlic"? Could you just use crushed or finely-chopped fresh garlic? And I hope tomato sauce would work as well as ketchup... (they're different I tells ya!)

Its more concentrated...it should be able to be sub'ed in where ever katchup is found unless noted somewhere....you just need to not use as much as the recipe calls for...or you'll be eating tomato what ever, instead of just what ever the dish was meant to be

[RMS Oceanic]

Pancakes
4 ounces of plain flour
1 egg
1/2 teaspoon of salt
1/2 a pint of milk

Mix ingrediants until you have a smooth creamy batter. Pre-heat a frying pan and pour until you've got the size of pancake you want. Periodically flip over until both sides are lightly/golden brown. Eat while still hot, with whatever you want.

That's about as far as my culinary adventures have gone.

[Isolder74]

I think you left out the baking powder.

[Serpentine]

You don't need it - no raising agent makes thinner pancakes, or you can make them slightly thicker by using less milk/more flour. I sometimes use half self-raising flour if I want thick pancakes, or all self-raising if I want really thick pancakes.
RMS: It might be worth checking the pancake recipes in the index. When I get around to adding this thread's recipes, I may not add this one if it's already been done.

[Isolder74]

Then they are thick Crepes rather then pancakes.

[Serpentine]

"Crepe" refers to the thickness, not the ingredients.

crepe 2 a small very thin pancake.
pancake n 1 a flat cake made from thin batter and cooked on both sides in a frying pan.
flapjack n 1 a thick soft biscuit made with oats and syrup. 2 NAm a pancake.
If you want a crepe, you have plain flour and lots of milk to make a really thin batter. If you want a thin pancake, you have plain flour and less milk. If you want a normal pancake, you have plain flour and even less milk, or some self-raising flour (or whatever). If you want a really thick pancake, you use all or most self-raising flour or whatever.
Considering these terms vary greatly from country to country, I don't really think you can dictate them to us...

[mangosta71]

Refrigerator Rolls
Combine 1 cup butter, 2/3 of a cup of sugar, 2 tsp salt, and 1 cup boiling water.

In a separate bowl, combine 2.5 tsp yeast, 2 eggs, and 1 cup warm water.

After the butter is melted (and the boiling water has cooled), combine the mixtures and add 6 cups flour. Mix well. Place in the refrigerator overnight.

Two hours before baking, spoon out the dough onto your cookie sheet/pan/whatever. Bake at 425 for 12-15 minutes. Makes roughly 3 dozen.


Simple, inexpensive, and the dough can be put in the refrigerator repeatedly if you don't want to use it all at once for multiple meals/days.

I made some of these for the Mother's Day dinner we put together for my mum and grandma. About 36 rolls went in. The seven of us ate all but 5 of them, if that's any indication of the deliciousness of the rolls.

[shadzar]

Shadzar's Sweet Sauce

375 ml Rum
@18 oz black strap molasses (a jar about that size)
2 cups brown sugar
2-3 oz crushed red pepper
@20 oz bottle of ketchup
@15 oz tomato paste
30 fresh picked ripe habaneros pureed (scotch bonnet preferred) (wear glove for sensitive people)
15 fresh picked green jalapenos pureed
30 fresh picked ripe tabascos pureed
1/2 teaspoon mustard powder
*1 jar of favorite liquid hot sauce, or white wine vinegar, or extra rum

strong stirring device (sauce has been known to dissolve ladles with spot welds)
large mixing container
smaller jars for refrigeration if not using all

(*If at any time while mixing the sauce gets too thick to stir add your choice of the liquid hot sauce, vinegar, or rum)

-Soak crushed red pepper in rum
-Stir in brown sugar
-Stir in mustard powder
-Add all purees and mix well
-Stir in 1/2 of the molasses
-Stir in ketchup and tomato paste
-Stir in last 1/2 of the molasses
-Stir until all is mixed well.

-Pour into glasses, add straws and enjoy.


Shadzar's Sweet Roast

Shadzar's Sweet Sauce
1 5 lb pot roast
1 bottle worcestershire

-Add roast to crock pot.
-Cover with SSS and worcestershire
-Cook until roast is done.*

*If more liquid is needed during cooking to compensate for evaporation then just add water to replace missing liquids to continue roasting.

*SSS can also be used anywhere a BBQ sauce can be used.

[potatocubed]

I was wondering where this thread had gone... *bookmarks*

Anyway:

Potatocubed's Gaijin Teriyaki Marinade

Ingredients:
Soy sauce
Vodka
Sweet white wine (or sherry, if you want to be a bit classier)
Ginger
Sugar

The mix of soy sauce to vodka to wine should be about 2:1:1. I find four tablespoons of soy sauce and two each of the booze goes well with about one teaspoon each of sugar and ginger, but that's kind of a matter of taste.

Mix it all up. Leave your meat and/or veggies to soak in this stuff for about 30 minutes, then grill until done. Serve with rice and what's left of the marinade poured over the top. Chopped spring onions go well, too.

If you want to make more traditional Japanese teriyaki, switch the vodka for sake and the wine for marin (mirin? I forget).

--

I also have a burgeoning recipe for tequila and lime salsa, but so far that goes 'Buy salsa. Add tequila. Add lime.' :smalltongue:

[Innis Cabal]

Its mirin, though I find a dry vermouth works equally as well in place of sake, as does a sweet vermouth and even marsala wine....

[Jack Squat]

Calling all cooks!

I'm in need of some help. I'm currently putting together a collection of recipes for a friend's family because their grandfather had a heart attack resulting in a triple-bypass. I've got quite a few (listing names only, about a page and a half), but am on the lookout for more.

They're looking for healthy(ish) foods. Low-Sodium/Low-Fat is preferable, and they aren't really what you call "veggie" people, so any tasty ways of preparing salads, corn, and such that are fairly healthy (not swimming in salt and butter) are needed as well.

Remember, Olive Oil doesn't count as fat for this...unsaturated fats are considered good for the heart.

Thanks in advance!

[THAC0]

Calling all cooks!

I'm in need of some help. I'm currently putting together a collection of recipes for a friend's family because their grandfather had a heart attack resulting in a triple-bypass. I've got quite a few (listing names only, about a page and a half), but am on the lookout for more.

They're looking for healthy(ish) foods. Low-Sodium/Low-Fat is preferable, and they aren't really what you call "veggie" people, so any tasty ways of preparing salads, corn, and such that are fairly healthy (not swimming in salt and butter) are needed as well.

Remember, Olive Oil doesn't count as fat for this...unsaturated fats are considered good for the heart.

Thanks in advance!

My favorite way to do corn is to grill it, shave it off the cob and then saute in a bit of olive oil with a slice of jalapeno and a dash of garlic.

A salad for people who don't like salads: Start with baby spinach. Mix in the corn I described above, plus some grilled chicken. Season the chicken with taco seasoning for an extra kick.

Lets see.

Pineapple-teriyaki Chicken
Ingredients

2 chicken breasts
1/4 c teriyaki
1 small can of crushed pineapple
1 c uncooked rice
1/2 can pineapple rings, sliced
add'l 1/4 c teriyaki
coconut shreds (optional)

Marinade the chicken in the teriyaki and crushed pineapple overnight. Cook the rice according to directions on box. Meanwhile, cube the chicken and cook in a skillet with a dash of teriyaki. Once the chicken is browned, add the sliced pineapple rings and continue to cook until the chicken is cooked through. When the rice is done, stir in teriyaki. Serve chicken and pineapple over the rice, top with shredded coconut.

ETA:

Seafood is a great healthy meal. Two of my favorite ways to cook white fish follows:

Spicy Breaded Fish

Mix together 1/4 c cornmeal, 1/4 c bread crumbs, 1 t chili powder, 1/2 t paprika, 1/2 t garlic and 1/4 t pepper. Coat the fish in the breading and bake at 450 for 15 minutes.

White wine fish

Ingredients

1/2 lb fresh halibut, skin removed, cut into two steaks

salt

pepper

6 fresh basil leaves

6 thin slices of zucchini

4 thin slices of lemon

1/4 cup pino grigio or chardonnay

1 Tablespoon olive oil

2 teaspoons diced onion

1 clove garlic, crushed and minced

1 teaspoon oregano


Preheat oven to 400. Gently rub the fish on both sides with salt and pepper, place in an 8x8 baking pan. Layer three leaves of basil, two slices of lemon and three slices of zucchini on top of each steak. Meanwhile, whisk together the remaining ingredients. Pour over the fish and bake for 15 minutes, or until the fish is nice and flaky.

[Mauve Shirt]

I recently found a few recipes that are easy and tasty
Pork Chops with Herbs (serves 3 or 4—one chop per person)

3 Tbsp extra virgin olive oil
3 or 4 pork loin chops
½ Tbsp fresh / ½ tsp dry rosemary
1 Tbsp fresh / ½ tsp dry sage
½ c white wine
Salt and pepper


Heat 1 Tbsp olive oil in large skillet over medium-high heat. On a plate, lightly season the pork with salt and pepper on both sides. Add to pan and cook for about 1 minute, or until brown on both sides. Return pork to plate. Add remaining olive oil to pan and heat again. Stir in herbs and mix well; then add chops. Pour wine over chops, picking up the chops briefly with a fork to make sure the wine reaches underneath the meat. Cook for 20 minutes.

Classic Chicken Parmesan with Oven Roasted Tomato Sauce (4 servings)
4 boneless, skinless chicken breasts cut in half horizontally
1/2 teaspoon salt, plus more for seasoning pasta
1/4 cup all purpose flour
1 egg, lightly beaten
2 tablespoons milk
3/4 cup dried bread crumbs
4 tablespoons olive oil
1 recipe Oven Roasted Tomato Sauce, recipe follows, or your favorite red pasta sauce
1/2 pound shredded mozzarella
1/4 cup grated Parmigiano Reggiano
4 tablespoons extra virgin olive oil
1 pound linguine, cooked al dente and kept warm
Freshly ground black pepper
2 tablespoons chiffonade fresh basil leaves

Position rack in upper third of oven and preheat oven to 400 degrees F.

Season each chicken breast with peper and 1/8 teaspoon salt.
Place the flour into a small bowl. Place the egg and milk into a second small bowl. Place the bread crumbs into a third small bowl. Dip each chicken breast into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step. Transfer to a plate and repeat with remaining breasts. When all of the breasts are breaded, heat half of the olive oil in a large skillet over medium heat. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes longer. Remove the skillet from the heat. If your skillet is not oven-proof, put the chicken in an oven-safe dish (pyrex, pie pan, roasting pan, etc.)

Spoon 1/4 cup of the tomato sauce over each breast and divide the mozzarella evenly among the chicken pieces. Sprinkle with the Parmigiano Reggiano, and transfer the skillet or whatever to the oven. Cook until the chicken is just cooked through and the cheese melts, about 4 minutes. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer.

While the chicken is baking, reheat the pasta sauce if necessary. Heat the olive oil in a large skillet. Add the pasta and toss until warmed through. Season to taste with salt and freshly ground pepper. Add enough of the pasta sauce to just coat the pasta and divide between 4 large serving plates.

Sauce in the spoiler
Oven Roasted Tomato Sauce

3 pounds Romanita tomatoes, cored*
1/2 cup extra virgin olive oil
12 cloves garlic, peeled
2 tablespoons fresh or dried oregano leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.

In a large, 14 inch, oven proof frying pan or oven-safe dish, combine all the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Remove from the oven, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth. Use immediately or cool completely and refrigerate for up to 4 days in a non reactive, airtight container.

The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres.

Yield: about 4 cups sauce

* If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.

And just a quick instruction about how to bread meat
The wet hand-dry hand technique is a great way to give food a flour-and-breadcrumb coating without breading both hands. You'll use one hand for wet ingredients, such as beaten eggs, and one hand for dry. Using your dominant hand for wet ingredients makes this easier. If you're right-handed, just follow these instructions. If you're left-handed, just switch the instructions.
1. With your left hand (dry hand), dip the food to be breaded into the flour. Shake off the excess.
2. Transfer the food to be breaded to your right hand (wet hand). Dip the food into the beaten egg, turning to coat. Lift it up, letting the excess egg drip off.
3. Using your right hand (wet hand), set the food in the breadcrumbs.
4. With your left hand, pile up the breadcrumbs, and pat them onto the food, coating well. Use your left hand (dry hand) to lift out the coated food.

[Isolder74]

Good advise on the breading technic. Nobody likes club hand and besides it's wasteful.

[Isolder74]

My Recipe for Yellow Cake(modified version of a recipe by Alton Brown)

1 box(2 pounds) of cake flour
3 3/4 cup sugar
1 pound of butter
7 eggs
3 1/4 cups milk
9 tsp baking powder
3 tsp vanilla or other flavoring
3/4 tsp salt

Pre-heat oven to 350 F

Put the sugar into a food processor with the mince blade and turn on for one minute. Meanwhile cream the room temperature butter with a mixer on medium. Combine and sift together the flour, salt and baking powder onto a flexible cutting board. When fine add the sugar slowly to the butter and beat until light and fluffy. Add the eggs one at a time. Slow the mixer and carefully add half of the flour mixer making it slowly faster until all the flour is gone in the bowl. Add slowly on high half the milk and vanillia. Slow mix in the rest of the flour as before. Beat in the rest of the milk. Makes 2 13 x 9 cakes or 4 9/8 inch round cakes with usually a dozen cupcakes left over. Bake 13 x 9 cakes 30 - 40 mins, 2 round cakes for 20 - 25 mins, cup cakes for 20 mins. To be sure check center of cake with a toothpick if it comes out clean the cake is done.

Note: you can fill 2 1 1/2 quart pyrex bowls 3/4 full to make a round cake or 2 domes(now you know my turkey's secret). They bake for about 45 mins, start checking at 40.

Cool, sculpt and frost. One trick i use after sculpting a cake is to make cofenctionser's glaze and glaze the cake over and let it sit for about an hour before frosting.

Buttercream Frosting

2 sticks of butter
1 tsp of vanilla(2 x if you want big flavor)
2 pounds of powdered sugar
1 1/2 cups milk

Beat the room temperature butter and work in the vanilla. Slowly sift in the sugar. Add in the milk a bit at a time until you have the constancy you want(varies by the weather).

[Isolder74]

No recipe just two pretty little pies.

Black Cherry Pie
http://i12.photobucket.com/albums/a212/Isolder74/CherryPie.jpg

Apple Pie
http://i12.photobucket.com/albums/a212/Isolder74/ApplePie.jpg

[Sub_Zero]

Okay then, time to add flapjack (I've not read the rest of this thread so someone might've already put it on)
I generally double these amounts (except for the baking tray)
6oz butter
5oz demerara sugar
1 tbsp golden syrup
1 tsp ginger
8 oz oats
A greased baking tray

1) Preheat the oven to around 200 C. Melt the butter in a pan
2) Add the sugar and the golden syrup
3) Take off the heat and mix in the oats and ginger
4) Put the flapjack onto the greased baking tray. Cook in the oven at roughly 200C for 15 minutes or so (I'm never really exact at this point, also I use an aga and so don't know the temperature properly).

[Katrascythe]

This is something I fiddled with the other day, still working out the kinks though

Brownie Casserole


For the Brownie

Preheat to 375 and grease a 9x13. Bake for 40 minutes + amount it takes to dry out the brownies.

Ingredients:

8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted

Chocolate sauce

Combine in a large pot on the stove

Ingredients:

1 cup of heavy whipping cream
1 cup of Bailey's Irish Cream
1/2 cup of Ghirardelli cocao powder
2 bars Cadbury dark chocolate
1/4-1/2 cup sugar

Combine and heat. This should be a little thick and will thicken as it cools. Stir constantly until all chocolate is melted and combined. If it is too thin or not chocolaty enough then add more cocao powder/sugar to taste.

Casserole

Preheat oven to 350.

Ingredients:

Brownies
Chocolate sauce
Caramel

Shred the brownies and keep in the same container. Add 1 cup of milk to the hot pan. Add chocolate slowly and mix until the brownies and milk stick together. Add caramel to the top. Place back in the oven for about 30 minutes or until done. The time will vary based on how much chocolate is there. Let the casserole stand a few minutes before scooping out. Then drizzle chocolate sauce and caramel on top. Add whipped cream on top. You can put the leftover sauce in a container and chill for later use on ice cream or whatever :D

Consume

[Corlindale]

I can offer my absolute favourite cake recipe:

Epic Banana-muffins

250 g of margarine
3 dl sugar
4 eggs
2 medium-sized bananas
3,5 dl wheat flour
1,5 dl desiccated coconut (VERY important for both taste and consistency)
2 tsp vanilla
1 tsp baking powder
100 g (or more) of dark chocolate (I like to use orange-flavored dark chocolate to give the muffins a bit of extra spice, but that is probably down to personal preference. Orange-chocolate is a bit more expensive, though, but I'd recommend giving it a try)

1) Melt the margarine, and pour it into a bowl along with sugar and eggs. Mix it up with an electrical mixer.

2) Mash up the bananas a bit with a spoon to make them more easily mixable, and cut the chocolate into small pieces. Add bananas, chocolate and desiccated coconut to the bowl, and mix again - make sure the bananas get properly mixed in.

3) Measure up flour, vanilla and baking powder. Gradually add to the bowl while occasionally mixing.

4) Set up some paper muffin forms on your baking plate, and use a large spoon to distribute the dough as evenly as possible. Be careful not to add too much to each, they'll grow a bit. The listed amount will make approximately 25 small muffins in my experience.

5) Bake the muffins for 20-25 minutes in a hot-air oven at 175 C.

6) Enjoy!

Note: You can also make a regular cake with this dough if you think muffins are too much trouble. In that case it needs about 40-45 minutes in the oven, same temperature. I think the recipe performs best when used for muffins, though.

[THAC0]

I have 48 lbs of halibut in my freezer. Therefore, I am trying out new fish recipes. This one is so good that I must share it with the world!

http://glacial-ice.blogspot.com/

Halibut with Orange Sauce
This recipe comes from the "Just for the Halibut" cookbook by Nanci A. Morris.

Ingredients

1/2 c orange juice
2 green onions, chopped
1 T lemon juice
1 T oil
1/4 t ground ginger
1/8 t salt
1 1/2 lbs halibut chunks
2 T oil
seasoned flour (flour, salt, pepper)

Combine first six ingredients. Marinate the halibut in this for 30 minutes. Gently coat the halibut in the seasoned flour. Saute in 2 T oil until cooked, approximately 10 minutes per inch of thickness. Remove halibut and keep warm. Add the marinade to the skillet and simmer until liquid is reduced by half. Pour over the halibut and serve!

[Coidzor]

For those of you who celebrate the Fourth of July... What do you like to make for it?

...I'm suddenly finding myself at a loss as to what would be a good thing to bring to a celebration or to make as a host...

Other than like... Potato salad using red-skinned, regular old white, and blue potatoes... Or a variant of that idea using mashed potatoes of said colored varieties. I just feel so bored by what I can think of and want sommat interesting... but I'm not sure where to look, so I thought, maybe sommat on 'ere's got an idear.

Then again, I'm a weirdo who, upon discovering there were red and blue potatoes asked why I had never seen red white and blue potatoes on the fourth of july as a kid. It's sort of stuck with me until I finally am able to try it... haha.

[Isolder74]

Potato salad is a favorite as well as Red and blue jello with baby marshmallows(make a layer of red let it almost set then place the marshmallows and then carefully pour on the red the blue to keep the white layer in place and let set.).

Just make good picnic food and you can't go wrong.

[FdL]

I bought a waffle iron so I could have waffles (not that common here).

The second time they came out right:

http://i117.photobucket.com/albums/o80/Fdruid/Waffles2ok100_1338.jpg

http://i117.photobucket.com/albums/o80/Fdruid/Waffles2ok100_1343.jpg

[Isolder74]

add more sugar to the batter it will make them turn out better

[FdL]

add more sugar to the batter it will make them turn out better

More sugar? What does it do for the resulting waffles? More crunchy? I did kinda like the taste of the ones I didn't cook right, they were sweet and crispy like wafers... I love wafers.

[Isolder74]

More sugar? What does it do for the resulting waffles? More crunchy? I did kinda like the taste of the ones I didn't cook right, they were sweet and crispy like wafers... I love wafers.

That and it helps it brown more. Also use a pastry brush to oil up the grids and let them get hot before adding the next waffle.

[Quincunx]

Well, we have a ferocious discussion of veganism in another thread, and it didn't seem right to cut in there and ask about practical issues in the midst of theories. So: I looked into grains, and have located a supply of quinoa (beautiful red seeds, no less--unhulled?), but have no idea what to do with it.

[Serpentine]

Good idea.

And I will finish the index someday, honest <.< In the meantime, keep this thing alive! You've been doing well so far.

[Neko Toast]

I'm actually looking for something to make. I usually end up bringing a dessert-like food to our gaming sessions, and our next one is Saturday. I need something to make that doesn't require buying a ton of groceries (ie. made out of things I can find around the house), and preferably something without chocolate. One of our players doesn't like chocolate, and I made triple-chocolate muffins last time.

[mangosta71]

Shoot him for treason.

But seriously, you could make empanadas. Mix up some dough (I assume you have flour and water), separate it into bits that are approximately biscuit-sized, squish them flat, toss in some meat and/or cheese and wrap the dough around it, put 'em in the oven for 10 minutes, and you're done.

[Isolder74]

You can't go wrong with pigs in a blanket. Get some hot dogs and a can of croissants wrap and bake. Quick easy and almost everyone will love them.

[Coidzor]

You can't go wrong with pigs in a blanket. Get some hot dogs and a can of croissants wrap and bake. Quick easy and almost everyone will love them.

Even better if you're using those little smokey sausage thingies.

Another variation is to get those frozen things of ready-to-bake biscuits/rolls thaw 'em out and stuff the sausage-bits in 'em and then bake it all.

As for desserts... hmm... Cinnamon-butter pound/pudding cake? (I guess vanilla pudding since you have a heretic in your midsts)

[Mauve Shirt]

Gingerbread Pancakes (experimental, not yet approved by the Institute of Pancake Science)

Ingredients

* 3 cups all-purpose flour
* 1 cup packed dark brown sugar
* 1 tablespoon baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/8 teaspoon ground cloves
* 1/2 cup water
* 1/2 cup brewed coffee, cold or at room temperature
* 4 large eggs
* 1 stick (1/2 cup) unsalted butter, melted and cooled
* 1/4 cup fresh lemon juice
* Vegetable oil for brushing griddle

Preparation

Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).

Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.

Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.

[potatocubed]

Potatocubed's Vaguely Japanese Fryin' Sauce

Use plenty of soy sauce. Add a reasonable dollop of miso paste. Add a small dose of chilli for heat. Stir together into a pasty sauce. Stick in a frying pan, sizzle chicken strips and sliced red peppers in it. (If you were smart you made the sauce in the frying pan, which cuts down on washing up.)

This recipe has two drawbacks. Firstly, you can burn through soy sauce very quickly with it. Secondly, it has about six weeks' recommended sodium allowance in it. Low-sodium soy sauce might be an idea. Or possibly vinegar instead?

Potatocubed's First Curry
I curried chicken chunks and served it with rice, but I suspect you could substitute any other sort of meat or meat-replacement in there.

Ingredients
Meat (or substitute)
Onion in proportion to your meat
Sun-dried tomatoes
Single cream (for a seriously rich curry)
OR coconut milk (for a healthier, more vegan curry, although it changes the flavour a bit)
Flaked red peppers (I swear, these are my staple cooking ingredient these days)
Chilli powder
Garam masala (this is a really useful curry spice)
Coriander
Garlic
Black pepper

1. Put your rice on. Rice takes freaking forever to cook. :smallannoyed: If you're being smart, you're cooking more rice than you need so you can use the leftovers to make a fried rice recipe the next day, like I mentioned upthread. :smalltongue:

2. Chop the meat and onion to a size that suits you.

3. Put a little oil in a frying pan or wok and fry the meat until it's safe for human consumption.

4. When the meat's almost done, add the chopped onions. You want them a bit crunchy, and unless you've done something ridiculous with the chopping ratios they'll cook faster than the meat.

4. Tip in a reasonable amount of cream or coconut milk. This is going to be your curry sauce. It'll reduce as you cook, but you can always add more later if you need more liquidity.

5. Add the various spices. This is where you add your own 'signature' to the curry, so experiment a bit and see what you like best. I like my curry 'aromatic' rather than OMGPAIN, so I go light on the chilli powder, heavy on the garam masala, garlic and coriander. For a slightly different flavour, switch the garam masala and coriander for turmeric and lemon juice.

6. Keep cooking until the whole thing is hot through or until your rice is done. If you're good, these will happen simultaneously. I am not that good, so my rice often ends up somewhat undercooked. :smallredface:

At some point during stage 6, chuck the sun-dried tomatoes in. You want them hot but not cooked into unrecognisability.

Oh, also, if you used coconut milk for your base step 6 will take a little longer since you need to reduce the milk more to get the same consistency as you would with cream. Or you can have a runny curry. Whichever.

[Innis Cabal]

Probably should ammend that to Indian Style curry there Potato. I know its a nit-pik but as an actual chef its an important distinction.

[Isolder74]

That is really Nit-picking as a curry is a method of spicing something. A curry is a mixture of spices. As such something made with that mixture is a curry.

It's like working yourself over how the Chili powder used in making chilli is formulated.

I may not be a professional chef but I wouldn't mince words over the style of a curry. If it is using curry spices it's a curry. Being extra specific only makes you sound smarter. Is it northern Indian, southern Indian, Bombay style......

[Trog]

Mmmm... Indian curry. I'll have to try that recipe this week as I believe that I have everything that I need to make it already here. :smallsmile:

[Innis Cabal]

That is really Nit-picking as a curry is a method of spicing something. A curry is a mixture of spices. As such something made with that mixture is a curry.

It's like working yourself over how the Chili powder used in making chilli is formulated.

I may not be a professional chef but I wouldn't mince words over the style of a curry. If it is using curry spices it's a curry. Being extra specific only makes you sound smarter. Is it northern Indian, southern Indian, Bombay style......

But the thing is...its not just that. Each curry is different depending on region. "A curry is a curry" is flatly wrong. And it actually being a specialty of mine, the distinction -is- important. I assure you. Each style is unique, not just in spice selection but in how its prepared, what other ingrediants go in etc.

Japanese style=/=Bombay style=/=Punjab style=/=British style.

Saying "its just a silly nitpik" is like telling a master BBQer that them demanding their style be called South C. a silly nitpik.

[Trog]

I'm actually looking for something to make. I usually end up bringing a dessert-like food to our gaming sessions, and our next one is Saturday. I need something to make that doesn't require buying a ton of groceries (ie. made out of things I can find around the house), and preferably something without chocolate. One of our players doesn't like chocolate, and I made triple-chocolate muffins last time.

Traditional Native American Fry Bread
1 pkg. dry yeast
3 cups warm water
1 tbsp. salt
1 tbsp. sugar
6 cups flour
2 tbsp. oil
1/2 cup cornmeal

Dissolve yeast in warm water then add salt and sugar. Let stand for 5 minutes covered with a towel. Add flour and oil to liquid mixture. Mix and put on floured bread board and knead until mixture is smooth. Put dough in a greased bowl, cover with towel and let it rise for 1 1/2 hours. Remove from bowl and put on bread board, knead in the 1/2 cornmeal. Make dough into 2 balls rolling each into 12 inch circles 1/2 inch thick. Cut into 2 inch squares and drop into hot cooking oil. (i.e. you are deep frying them in hot oil, so you'll need more oil than just what is listed above.) Fry 5 to 6 pieces at a time for only a few moments. Drain on paper towel and sprinkle with white powdered sugar or sugar.

Soooooo gooooood. P=

[Isolder74]

But the thing is...its not just that. Each curry is different depending on region. "A curry is a curry" is flatly wrong. And it actually being a specialty of mine, the distinction -is- important. I assure you. Each style is unique, not just in spice selection but in how its prepared, what other ingrediants go in etc.

Japanese style=/=Bombay style=/=Punjab style=/=British style.

Saying "its just a silly nitpik" is like telling a master BBQer that them demanding their style be called South C. a silly nitpik.

Did I say that you were wrong, no.

I did say that insisting that a common cook know the difference is being unfair.

[Innis Cabal]

That is really Nit-picking as a curry is a method of spicing something. A curry is a mixture of spices. As such something made with that mixture is a curry.

It's like working yourself over how the Chili powder used in making chilli is formulated.

I may not be a professional chef but I wouldn't mince words over the style of a curry. If it is using curry spices it's a curry. Being extra specific only makes you sound smarter. Is it northern Indian, southern Indian, Bombay style......

This is actually what you said :smallwink:

Not to make an argument, but you did call me out on my nitpick and attempted to define what a curry is. Which....i'm more then well aware of :smallwink::smallbiggrin:

So no, you didn't say I was wrong exactly, you said it was only to make me sound smarter. When my point is its not. Its not a japanese style curry. Its not a british style curry. Its an indian style curry. Sort of. And the distinction, regardless of job, should be made. You'd not want someone to make St. Louis style BBQ and dub it Kansas City style BBQ would you? No of course not, because then you'd go in thinking it was a Kansas City BBQ and be let down because you HATE St. Louis style.

Cooking is ALL about tastes. When you don't take different styles into consideration, you lose distinction. While this can create some great things, spice mix's as you so...simly put it, is the one thing you don't want to mess up. Espcially since Garam masala is a regional masala of both Pakistan and India.

[Isolder74]

This is actually what you said :smallwink:

Not to make an argument, but you did call me out on my nitpick and attempted to define what a curry is. Which....i'm more then well aware of :smallwink::smallbiggrin:

So no, you didn't say I was wrong exactly, you said it was only to make me sound smarter. When my point is its not. Its not a japanese style curry. Its not a british style curry. Its an indian style curry. Sort of. And the distinction, regardless of job, should be made. You'd not want someone to make St. Louis style BBQ and dub it Kansas City style BBQ would you? No of course not, because then you'd go in thinking it was a Kansas City BBQ and be let down because you HATE St. Louis style.

Cooking is ALL about tastes. When you don't take different styles into consideration, you lose distinction. While this can create some great things, spice mix's as you so...simly put it, is the one thing you don't want to mess up. Espcially since Garam masala is a regional masala of both Pakistan and India.

And I was extra specific on YOU. It doesn't change my point. You should just enjoy his recipe rather then nitpicking him on what he calls it. It was a curry but just because HE didn't know what kind of curry is no reason to belittle him about it. In the part you highlighted I pointed out that there are more kinds of INDIAN CURRIES then just one kind so there is no point in arguing.

Your mentioning of BBQ styles is a red herring to the point.

It was a curry. What kind WASN'T SPECIFIED. GET OFF YOUR HIGH HORSE!!!!!!

[Alteran]

Are we allowed to use recipes from published cookbooks? If we aren't, then I'll take this down. I can't claim this is my creation, but it is one of my favourite recipes. I should make it again sometime...

Originally published in The Silver Palate Good Times Cookbook (by Julee Rosso & Sheila Lukins), some of you may have heard of this before.

Coffee Blond Brownies (Not a whole lot blonder than normal brownies, but whatever, it's a name.)

2 cups dark brown sugar
3/4 cup (1 1/2 sticks) unsalted butter
2 tablespoons strong instant coffee powder
1 tablespoon hot water
2 eggs
2 tablespoons vanilla extract
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans (often omitted by us, for those who dislike or are allergic to nuts)
1 cup semisweet chocolate chips

1. Heat the brown sugar and butter in a medium-size saucepan over medium-low heat until the butter melts. Dissolve the coffee in the hot water and stir into the butter mixture. Let cool to room temperature.

2. Preheat oven to 350°F (177°C). Butter an 11 x 8 inch baking pan.

3. When the butter mixture is cool, beat in the eggs and vanilla with a hand-held mixer.

4. Sift the flour, baking powder, and salt together and stir into the butter mixture with a wooden spoon. Stir in the pecans (if used) and chocolate.

5. Spread the mixture evenly in the prepared pan with a rubber spatula. Bake until lightly browned, 25 to 30 minutes. Do not overbake.

6. Cool completely and cut into 2-inch squares (makes 20 brownies).

Sometimes, instead of using a flat pan we put the mixture in a mini-muffin tin. If you do this you'll need to watch it more carefully, as it shouldn't take as long to cook. This is a very easy recipe that makes very delicious brownies. Obviously it's not for those who are averse to coffee. The coffee flavour isn't overpowering, but it is very noticeable.

[KerfuffleMach2]

Here's something easy for a desert dish.


AMBROSIA

Ingredients:
One 16 oz. bag of plain miniature marshmallows
One 8 oz. tub of whipped topping
One 16 oz. tub of sour cream
One 20 oz. can of pineapple chunks, drained
One 11 oz. can of mandarin orange slices, drained
One 16 oz. jar of whole maraschino cherries, without stems, drained

Other items needed:
Large mixing bowl
Mixing spoon

Pour marshmallows into bowl. Stir in sour cream until marshmallows are evenly coated. Do the same with the whipped topping. Mix in fruits as desired. Serve immediately, or cover and refrigerate for later use.

[potatocubed]

Yikes! Cooking controversy! :smalleek:

I think what we have here is probably actually a cultural miscommunication: in the UK, when we talk about 'curry', we mean 'Indian style'. If it's any other kind we tend to specifically name it after the country of origin, a la 'Thai green curry'.

Of course, 'Indian style' over here more or less means 'available from Indian restaurants', which covers things that have origins nowhere near India (chicken tikka masala, anyone?).

Anyway, what my recipe actually is, is 'Half-Assed style'. And, as an expert half-asser, I insist that is what it's called. :smalltongue:

[Innis Cabal]

Yikes indeed. Calm down there Isolder. I didn't mean to belittle him at all, and if you feel that way there Potato, i'm sorry.

I didn't actually see your location, but I was aware of that having severeal friends from your neck of the woods and actually getting into a large discussion over it. :smallwink:

[Serpentine]

Are we allowed to use recipes from published cookbooks? If we aren't, then I'll take this down. I can't claim this is my creation, but it is one of my favourite recipes. I should make it again sometime...I actually asked in the first post (if I recall correctly) for some advice on how copywrite applies to recipes... I think it's fine. You know, as long as you don't post an entire book.

[Innis Cabal]

So long as you don't cite a source it shouldn't matter really. I mean, unless its a specific reciple..whose to know?

[Serpentine]

Oh, and if it's not a home-made or family-type recipe, it'd better at least be tried-and-true :smallwink:

[Roland St. Jude]

Sheriff of Moddingham: Really? We're going to have a flamewar in the cookbook thread? Please don't. Please.

[Serpentine]

Well, you know... if you can't stand the heat... :smallwink:

Move to Greenland.

[13_CBS]

Well, you know... if you can't stand the heat... :smallwink:

Did...did you just make a pun or did you not? :smallconfused:

...my brain hurts...

[Innis Cabal]

Well, you know... if you can't stand the heat... :smallwink:

Move to Greenland.

That was pretty good

[Coidzor]

Potatocubed's Vaguely Japanese Fryin' Sauce

Use plenty of soy sauce. Add a reasonable dollop of miso paste. Add a small dose of chilli for heat. Stir together into a pasty sauce. Stick in a frying pan, sizzle chicken strips and sliced red peppers in it. (If you were smart you made the sauce in the frying pan, which cuts down on washing up.)

This recipe has two drawbacks. Firstly, you can burn through soy sauce very quickly with it. Secondly, it has about six weeks' recommended sodium allowance in it. Low-sodium soy sauce might be an idea. Or possibly vinegar instead?

Maybe a mix of vinegar and water to thin out the soy sauce a bit since it'll cook down anyway in the skillet?


Potatocubed's First Curry
I curried chicken chunks and served it with rice, but I suspect you could substitute any other sort of meat or meat-replacement in there.

Ingredients
Meat (or substitute)
Onion in proportion to your meat
Sun-dried tomatoes
Single cream (for a seriously rich curry)
OR coconut milk (for a healthier, more vegan curry, although it changes the flavour a bit)
Flaked red peppers (I swear, these are my staple cooking ingredient these days)
Chilli powder
Garam masala (this is a really useful curry spice)
Coriander
Garlic
Black pepper

1. Put your rice on. Rice takes freaking forever to cook. :smallannoyed: If you're being smart, you're cooking more rice than you need so you can use the leftovers to make a fried rice recipe the next day, like I mentioned upthread. :smalltongue:

2. Chop the meat and onion to a size that suits you.

3. Put a little oil in a frying pan or wok and fry the meat until it's safe for human consumption.

4. When the meat's almost done, add the chopped onions. You want them a bit crunchy, and unless you've done something ridiculous with the chopping ratios they'll cook faster than the meat.

4. Tip in a reasonable amount of cream or coconut milk. This is going to be your curry sauce. It'll reduce as you cook, but you can always add more later if you need more liquidity.

5. Add the various spices. This is where you add your own 'signature' to the curry, so experiment a bit and see what you like best. I like my curry 'aromatic' rather than OMGPAIN, so I go light on the chilli powder, heavy on the garam masala, garlic and coriander. For a slightly different flavour, switch the garam masala and coriander for turmeric and lemon juice.

6. Keep cooking until the whole thing is hot through or until your rice is done. If you're good, these will happen simultaneously. I am not that good, so my rice often ends up somewhat undercooked. :smallredface:

At some point during stage 6, chuck the sun-dried tomatoes in. You want them hot but not cooked into unrecognisability.

Oh, also, if you used coconut milk for your base step 6 will take a little longer since you need to reduce the milk more to get the same consistency as you would with cream. Or you can have a runny curry. Whichever.

I like this recipe and will be trying it out as soon as I can.:smallbiggrin:

What kind of chili powder did you use? A more pure or a more mixed variety?

[potatocubed]

I used Schwartz 'Chilli Powder: Mild'. Which, according to the bottle, contains "a blend of chilli powder, cumin, garlic and oregano". So mixed, I guess? I figure if you use pure you won't go far wrong, though.

[Coidzor]

Probably. Have to try it out sometime when my mom isn't around...

Damnable "pepper allergies."

So, a question. I have ground beef, frozen chopped/diced(couldn't check under the freezer-burned bag) onions, and a spice rack. What else should I be investigating for prepping this to be served over broad, egg noodles?

[Isolder74]

Make Stroganoff.

[potatocubed]

So, a question. I have ground beef, frozen chopped/diced(couldn't check under the freezer-burned bag) onions, and a spice rack. What else should I be investigating for prepping this to be served over broad, egg noodles?

It's a difficult question for me, since I'm more of an 'intuitive' cook than a planned one, but... I would suggest some sort of 'extra vegetable'. Since you're using ground beef, I recommend something like peppers or carrots cut into generous chunks for the added texture.

If you hate washing up as much as I do, I recommend chucking the sliced carrots into the noodle pot in the last stages of noodle cooking - the carrots should be nicely cooked but still crunchy and you won't need to wash another pot or reboil another load of water. Peppers can just go in with the onions.

[Innis Cabal]

So, a question. I have ground beef, frozen chopped/diced(couldn't check under the freezer-burned bag) onions, and a spice rack. What else should I be investigating for prepping this to be served over broad, egg noodles?

Roll them up with a few more finely diced vegetables and roll them in a heavy coat of stale bread, or if you want to be REALLY cool, pre-made puff pastery. Place each ball in a muffin tin and place in the oven, cook till done. Shouldn't be to long,

Sauces are really up to you, a nice soy based sauce could be made, or you could go with a white sauce.

[mangosta71]

I prefer to use onion powder, as I don't care for the texture of onion. I know, I'm weird like that.

Anyhoo, it really depends on the style of the dish you want. Beef and noodles is pretty generic. You could add some sour cream and gravy to make stroganoff. Or marinara/alfredo sauce and cheese if you're in the mood for Italian. Or mixed vegetables, like carrots, broccoli, cauliflower, sugar peas, peppers, etc. and a soy, pesto, plum, or any of a myriad of other sauces if you want oriental. Nice thing about oriental is that a lot of times you can mix different types of sauces and come up with something amazingly good.

[Coidzor]

What's a good marinade for grilling or pan-frying chicken?

My dad likes grilling it but... So far I am quite unimpressed with the difference in flavor between his unmarinaded and marinaded chicken.

Then again, grilling seems to make everything taste like charcoal to me, regardless of how much is actually on there, so it might just be that...

But I am also curious what ya'll might suggest.

[Trog]

What's a good marinade for grilling or pan-frying chicken?

My dad likes grilling it but... So far I am quite unimpressed with the difference in flavor between his unmarinaded and marinaded chicken.

Then again, grilling seems to make everything taste like charcoal to me, regardless of how much is actually on there, so it might just be that...

But I am also curious what ya'll might suggest.

Here's one I make now and then though it is made in the oven not on the grill or stovetop and not technically a marinade... but it packs a lot of flavor. P=

Roasted Garlic Chicken

1/4 cup chopped garlic
3 tablespoons fresh parsley
1 tablespoon crushed red pepper
1 small onion, chopped
1/2 to 3/4 cup olive oil
3 pounds of chicken
Salt and freshly ground black pepper
A sprinkle of thyme, oregano, and paprika


Combine the garlic, parsley, red pepper, salt, and onion in a food processor and puree. With the machine running, add the olive oil through the feed tube and process until smooth. Set aside.

Season chicken with salt, pepper, and other herbs. Place the chicken in a roasting pan, breast side up, and cover with the garlic mixture. Rub it in well to coat evenly.

Place in the oven and roast for 10 to 15 minutes. Turn the chicken over and roast for 10 more minutes. Turn the chicken over again and roast another 10 minutes, or until the juices run clear. Remove from the oven and cover with foil. Let rest for 5 minutes before serving.

EDIT: Some Excellent Marinading Tips (http://www.latimes.com/features/food/la-fo-marinades6-2009may06,0,6398511.story) :smallcool:

[Anuan]

Trog's recipe is getting used on the weekend :smallbiggrin:

so is Mauve's. Gingerbread pancakes sound delicious ._.

Native American fry-bread sounds great, too...

And those empanadas are getting made when I get home. ...My kitchen is going to be a mess on monday...

Edit: OMG THESE EMPANADAS ARE DELICIOUS

[Serpentine]

I maded a something.

3-Veg Gratin Surprise
I made this for two little 250ml creme brulee dishes. Alter amounts and times accordingly. I didn't use measures, so all amounts are very approximate. Times and temperatures are also rough. The liquid may overflow in cooking.

Ingredients
1 medium-large potato, peeled & sliced thinly (~4mm)
1 piece sweet potato about half the amount of potato, peeled & sliced thinly (~5mm)
~1/2 the amount of sweet potato of pumpkin, peeled & sliced thinly (~5mm)
Milk
..........} enough to roughly fill both dishes - ~ 1/2cup of each
Cream
Cheese to taste
~1tbs Margarine or butter
Salt & pepper
Other seasonings to taste

1. Grease the dishes with butter or margarine.
2. Fit in a layer of potato.
3. Season with salt, pepper, and anything else you like.
4. Add a layer of sweet potato, season.
5. Repeat for pumpkin then sweet potato and potato.
6. Heat milk, cream, cheese and butter or margarine until boiling and the cheese is melted.
7. Carefully pour liquid into the dishes.
8. Sprinkle extra cheese (and/or seasoned breadcrumbs, or possibly other stuff) on top.
9. Put in oven at ~180-200oC for about 45-60 minutes until a skewer or thin knife easily pokes through it.
10. Serve (probably in the dish).

[Quincunx]

The quinoa report: Texture was strange, only comparable to fish roe. Smelled terrible while cooking, like cut grass, but the taste was only a faint echo of that (much more faint than, say, bulgur wheat), and turned enjoyable after a few bites. The usual cure-all seasoning of olive oil/garlic salt/crushed chilies did _not_ improve it. A quick scan of 'net recipes recommended sweet seasonings for it, which I find odd but intriguing.

Not a recipe, but a tip: in a fit of curiosity, while browsing through the Asian food store, picked up a spice mix for "Chicken Handi" from a Pakistani spice company. It's intended to be mixed with yogurt for a spicy chicken dish, but it makes an unbelievable, fiery, coriander-rich taco seasoning. Do not use it as generously as you would pre-packaged taco seasoning.

[Coidzor]

Ingredients
[B]1 potato, peeled & sliced thinly (~4mm)
~7cm x 5cm piece sweet potato (sort of half a fist/1 small fist size), peeled & sliced thinly (~5mm)
~1/2 the amount of sweet potato of pumpkin, peeled & sliced thingly (~5mmx2-3cm)]

What sort of slice did you use for the pumpkin? I'm imagining you do cross-sections of the two potaten, but I'm having trouble conceiving of where you begin with something like a pumpkin.

And does this basically translate into potato, half of the potato of sweet potato/yam, a quarter of the potato of pumpkin, based upon the size of initial potato you were using as the baseline? :smallconfused:

[Serpentine]

That is about right, and a MUCH better way of putting it. Dagnabbit. The pumpkin bits I had were somewhere in the viscinity of 2x2cm. Basically, though, it doesn't really matter (now that I think of it, why did I go into that much detail?). It just needs to be sized and shaped in such a way as you can put it in the dish in a roughly flat layer.

[Coidzor]

That is about right, and a MUCH better way of putting it. Dagnabbit. The pumpkin bits I had were somewhere in the viscinity of 2x2cm. Basically, though, it doesn't really matter (now that I think of it, why did I go into that much detail?). It just needs to be sized and shaped in such a way as you can put it in the dish in a roughly flat layer.

mmm. And with the layering system the actual amount of each doesn't matter quite as much due to only being able to use as much in any individual preparation as layers will fit.

I'd probably just size this up to a casserole dish or something if I tried it.

What's with the bracket and white text beneath the word "milk?"

[Serpentine]

All the recipes for gratins I found were made for a big casserole dish. Temperatures and times ranged between 180-220oC and 40-80 minutes (note: the 40minute one was, if I recall correctly, a pumpkin-based one).

It's meant to be indicating that there should be enough milk and cream together to fill the potato-layered dishes. Is it really that hard to tell?

[Quincunx]

I run out of cream about two layers below the tops of my gratins, but I also don't leave enough head space for it to bubble into otherwise. At least cream overflow wipes up easily after it cools.

2mm slices, 100% new potatoes, 100% cream, enough garlic salt to double your blood pressure, fan-assisted oven (hate it, hate it, hate it!), heat to 175C, drop to 150C when gratin goes in, wash up cutting board and then set the alarm for an hour. Potatoes which aren't new require a splash of milk and a shorter cooking time to get a properly creamy gratin.

[Coidzor]

^: Why are fan assisted ovens so bad?

And how is this splash of milk applied?


All the recipes for gratins I found were made for a big casserole dish. Temperatures and times ranged between 180-220oC and 40-80 minutes (note: the 40minute one was, if I recall correctly, a pumpkin-based one).

It's meant to be indicating that there should be enough milk and cream together to fill the potato-layered dishes. Is it really that hard to tell?

Hmm. I see it now, but yeah, it's definitely a bit hard to tell at first.

I'd have just put a note in parenthesis next to the milk with this instruction, or had it so that it had "X" amount of cream (which might be relative to the dish, like, a quarter of the dish deep) and then milk to fill.

[Serpentine]

What my Boy made for dinner tonight:

Boozy Beef

Serves: 6
Preparation time: more than 30 minutes

A rich, tasty beef casserole - perfect for a cold winter evening. Serve over rice, baked potatoes or simply with crusty bread to mop up all the delicious sauce.

Ingredients1 kg braising steak (e.g. chuck)
2 tablespoons olive oil
3 large onions, sliced
2 teaspoons minced garlic, or to taste
250 g mushrooms, sliced
2 tablespoons flour
1 teaspoon salt
½ teaspoon fresh rosemary or marjoram
½ teaspoon fresh thyme
½ teaspoon fresh parsley
1 bay leaf
125 mL beef stock
225 mL red wine
3 tablespoons brandy
Freshly ground black pepper to taste

Method
Heat oil and add beef and cook until brown. 1. Remove from pan.
2. Cook onions and mushrooms seperately until tender remove and set aside.
3. Return beef to pan, sprinkle with flour, salt and herbs.
4. Stir in stock and wine. Add bay leaf, onions and garlic.
5. Bring to boil, reduce heat, cover and simmer for 2 hours or until beef is tender.
6. Stir in brandy and mushrooms and heat through. Stirring occasionally.

Recipe notes: This is tasty, easy to make and even nicer the next day. Can be made in a slow cooker. Don't omit the brandy it gives it a unique taste.
My notes: The Boy used gin instead of brandy (we happened to have it on hand, but no brandy), and put it in after about an hour and 20 minutes of cooking, or 20 minutes before serving. He also didn't cook it for the full 2 hours, cuz it started sticking to the pan. Also he halved the recipe, for just two. Finally, he served it with this:

Crash Hot Potatoes

Serves: 4
Preparation time: 15 to 30 minutes

Simple but absolutely yummy.

Ingredients
12 small washed potatoes, with skin on
1 tablespoon extra virgin olive oil
1 tablespoon fresh chopped rosemary (optional)
1 teaspoon sea salt

Method
1. Put potatoes into a saucepan of salted water and bring to the boil.
2. Turn down heat and simmer potatoes for about 15 minutes or until a skewer just penetrates the potato.
3. Potatoes need to be just under cooked.
4. Drain the potatoes and arrange on a lightly oiled baking tray.
5. Use a potato masher to squash each potato flat until it is twice the original diameter.
6. Brush the potatoes with olive oil.
7. Scatter with sea salt, black pepper and rosemary.
8. Bake in a preheated oven 250 C for 25-30 minutes or until golden and crispy.


'twere taysteh =d

[Harley]

I'm kinda sad that this thread has dropped down so far, so here's a new recipe to revitalize it!

Dolmades (Stuffed Grape Leaves)
1 1/2 - tsps of Fennel seeds, crushed
10 - Mint Sprigs
8 - Oz. of Preserved Grape leaves (about 30 leaves)
1 - onion, chopped finely
1 - cup of long-grain Rice, uncooked.
1/2 - bunch of scallions, chopped finely
1/2 - cup of Olive Oil
1/2 - tsp of crushed, dried Chilies
1/4 - cup of Parsley
Zest of one lemon
Salt and Pepper to taste

1. Rinse the grape leaves in cold water, then place them in a clean bowl and cover them with boiling water. Allow them to soak for 10 minutes, then drain them completely.

2. Mix the onions, scallions, parsley, lemon, chilies, fennel, rice, and 1 1/2 tablespoons of Olive Oil. Combine them thouroughly, taste for seasoning, and add salt if needed.

3. Take a grape leaf and place it vein side up on your work surface with the bottom of the leaf facing towards you. If there is any stem on the leaf, trim it off

4. Place a heaping teasponfull of the rice/herb mixture close to the bottom of the leaf, fold the bottom of the leaf over the rice mixture, then fold the sides of the leaf over toward the center, then roll the leaf like a cigar. Repeat this for all the other leaves.

5. Place several leaves on the bottom of a large saucepan in a single layer, then drizzle the oil over the Dolmades.

6. Add 1 1/2 cups of boiling water and cover the grape leaves with a plate to keep them under the water. Place the cover on the pan and simmer for around 45 minutes.

This recipe is pretty simple to make, but its pretty tasty :D

[Isolder74]

{Note: This thread necromancy approved. - Sheriff}

Dan's Homemade Granola Bars.

4 cups Grape Nuts Cereal
4 cups Rolled Oats(don't you dare use INSTANT!)
2 cups Grape Nuts Flakes
2 cups Rice Krispies
1 cup bits of dried fruit, nuts, chocolate chips or whatever you'd like.(optional)

1 1/2 cups chunky Peanut Butter.
1 cup Honey
1 cup Caro Syrup
1 cup Brown sugar
1 cup Sugar

Prepare 2 half sheet pans with non stick spray or a sheet of Parchment paper(best)
In a large mixing bowl, mix together all the cereal and other bits. In a medium saucepan, combine the sugar, brown sugar, honey, peanut butter, and Caro Syrup. Using medium heat, stir until it just comes to a boil. Pour immediately into the cereal mixture. Stir together well. Press half of the mixture into each of the pans an with greased hands(trust me you'll need it!) press into an even layer in both pans. Let cool completely. if using the parchment, lift out of the pan and onto a large cutting board and using a pizza cutter divide into 2 inch by 3 inch bars.

Enjoy!

[Coidzor]

I'm going to re-read the thread now that I can find it again.

Was most annoying trying to find it and thinking it had dropped off the face of the playground.

Anyone have any good ideas about what to do when one has a large amount of pasta (mostly spaghetti) and beans (mostly pinto)?

[Isolder74]

Anyone have any good ideas about what to do when one has a large amount of pasta (mostly spaghetti) and beans (mostly pinto)?

Do you have any Tomato Soup or Tomato sauce?

[Coidzor]

Do you have any Tomato Soup or Tomato sauce?

A smidgen. Nope, just got confused and found that it was tomato paste. And some V8 that we use as a base for tomato soup.

And a jar of spaghetti sauce I found hiding in the back.

[Isolder74]

Alright if the beans are dried you'll need to soak them if not mix the V8 and the tomato paste and bring to a boil. then turn down to simmer and put in the beans and cook until tender(if dried)

cook the pasta until almost just tender then drain and add it into the beans and sauce and serve.


It's not fancy but should come out alright.

[Serpentine]

Rescuing this before it disappears again. Between study, D&D planning, my Animorphs homebrew and various other things I'm not up to working on the index right now, but if anyone else wants to do so I'm more than happy to add in their efforts.

[Bhu]

I can post you a few hundred cooking links if you want...

[Innis Cabal]

I can post you a few hundred cooking links if you want...

Thats cheating. I bet you anyone could.

[Bhu]

Thats cheating. I bet you anyone could.

Yes but do they currently have them alphabetized and listed by subject?

[Serpentine]

If you've actually used it and can guarantee that it is a good recipe, you can post it. But no random lists of stuff we could find with a quick Google search.