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#1
04-20-2010
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recipe thread!
Hopefully I'm not the only one who knows how to cook here.
 anyway i just tried out http://allrecipes.com/Recipe/Mimis-G...ns/Detail.aspx and they're really tasty. Mine are a bit dark because I used a small amount of refined white sugar (1/8th a cup) and an fbomb worth of honey to replace the brown sugar when i realized i was out.  Share more recipes! Last edited by TheOcean; 04-20-2010 at 01:46 PM. 
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#3
04-20-2010
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As do I
I'll post some awesome recipe's later
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#5
04-20-2010
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Quote:
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#9
04-27-2010
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"angry cucumber chicken curry"
1 small onion 1 half a large cucumber 1 lb of chicken 1/4 cup soy sauce 1/4 jar orange marmalade 4 tbsp Graham Marsala Paste 1-2 cups of white vinegar 1-2 cups of water 1 and 1/2 cup white wine, separated 1 tbsp dried thyme a couple tablespoons of your favorite oil Rice for side So to start off with, take the vinegar, water, and 1 cup of white wine and put them in a bowl together. Then chop up the cucumber into large quarters, and stick them in the vat of stuff. Chop up the onion, do the same with it, but simply lay it on top of the cucumber, don't bother mixing or anything. Take your chicken, chop it up into large squares, make sure you keep any juices that escape. Stick the Soy sauce, chicken juice, marmalade, 1/2 cup of white wine, thyme, and Marsala into a bowl together, mix till its a liquid consistency and the Marsala paste and jelly are actually a part of the mix, not just chucks lying around. Add chicken, mix, and let sit for about a minute, preferably covered for health reasons. Heat up oil, take bowl of veggies and dump excess water/vin/wine liquid out. Once oil is hot but not smoking add the chicken, but don't add all of the quickie marinade. Be careful, don't burn yourself. Add Veggies to last of marinade mix and stir it well. Stir fry chicken for a minute or two by itself, till no pink is showing on the outside, then add last of marinade/sauce and veggies. Continue stir-frying till onions are translucent, chicken is cooked all the way through, and cucumbers begin to look like zucchini. There should be plenty of sauce in the wok/pot with whatever you cooked at this point as well, don't over cook it. Eat on bed of rice and enjoy meal that is oddly spicy, sweet, sour, and all around nommy.
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#10
04-28-2010
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Super-Happy Mystery Meat Soy Noodle ^0^
Ingredients: - Hot Dogs - Udon Noodles - Soy Sauce Boil the noodles on the hob for 8-10 minutes, drain in a sieve, rinse under cold water. Cut up several hot dogs - depending on how many you can eat - into small chunks. Pour a little oil in the Wok and heat. Once heated, throw in the Hot Dogs Pour soy sauce into the Wok and continue to fry for a couple of minutes. Throw in the noodles, constantly stirring. Throw in MOAR SOY SAUCE. Fry for round about 5 minutes or so... Serve into a bowl and enjoy =) (You can have vegetables with it as well if you REALLY want to, just chuck them in after the hot dogs and before the noodles) This is my staple food at Uni because I can't be bothered to cook properly
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#11
04-28-2010
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THIS IS AWESOME (the thread)
how to cook broccoli: boil water with a pinch of salt in it put the broccoli in the water for one minute. take it out (drain it) put it in a frying pan with a bit of oil wait while occasionally stirring when the broccoli ends are wilty looking and no longer hold all of the little end bumps together, take it out and eat it. ^ ^ more traditional recipes to follow in the near future. I'll post all of my weekly menus from cooking for my parents ^ ^ Last edited by musigal; 04-28-2010 at 02:40 PM.
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#12
04-28-2010
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This one is really good =)
Ingredients * 1 tablespoon sesame oil * Salt and ground black pepper * 4 (4-ounce) boneless pork loin chops * 1 cup apricot preserves * 2 tablespoons reduced-sodium soy sauce * 1 teaspoon minced fresh ginger * 1/4 cup chopped scallions Directions Heat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.
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#13
05-04-2010
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SERVES 8
Ingredients • 8 pork chops, 1/2-inch thick • 4 teaspoons salt • 4 teaspoons onion powder • 4 teaspoons oregano • 4 teaspoons thyme • 2 teaspoons garlic powder • cayenne (to taste) • paprika (to taste) • 1/2 cup vegetable oil or peanut oil Glazed Carrots • 8 carrots • 2 teaspoons fresh thyme • olive oil • 2 teaspoons salt • 2 teaspoons black pepper • 4 oranges, juice of Preheat oven to 425°F Dredge the pork chops in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices. Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side). Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops. Place the saute pan into the oven for about 10 minutes or until chops are cooked thru. Remove the chops from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice. Place carrots atop the chops and drizzle with glaze. For the sugo: • 2/3 cup extra-virgin olive oil • 8 cups mixed wild mushrooms, finely chopped (from about 1 1/2-pound mushrooms) • Salt and freshly ground pepper • 2 tablespoon chopped garlic • 2 teaspoon minced fresh rosemary leaves • 2 tablespoon minced shallots • 1 cup tomato puree (from fresh or canned peeled tomato) • 1/2 cup red wine • 1 cup chicken broth or water • 2 generous tablespoons unsalted butter • 2 tablespoon minced fresh parsley leaves • Parmesan (also store-bought potato gnocchi, what looks like the amount for 8 people) Directions Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm. Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately. warning: gnocchi packages say to wait until they float. do not do this. it is a lie. they are done without floating, and will not float, even if you wait forever. k? k.
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#14
05-16-2010
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butternut squash soup with fontina crostini
Ingredients Soup: * 2 tablespoons butter, at room temperature * 2 tablespoons extra-virgin olive oil * 1 medium onion, chopped * 1 medium carrot, peeled and chopped into 1/2-inch pieces * 3 cloves garlic, minced * 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups) * 6 cups low-sodium chicken stock * 1/4 cup chopped fresh sage leaves * Kosher salt and freshly ground black pepper Crostini: * 1/2 baguette, sliced diagonally into 1/2-inch thick slices * Extra-virgin olive oil, for drizzling * 2 tablespoons chopped fresh sage leaves * 1 cup (2 ounces) grated fontina cheese * Kosher salt Directions In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat. For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes. To serve, ladle the soup into bowls and garnish with the cheese crostini. Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.
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#15
05-17-2010
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Ingredients
1 (18 1/4 ounce) package chocolate cake mix 1 (12 ounce) can coconut pecan frosting 3/4 cup vegetable oil 7 egg whites 1 cup semi-sweet chocolate chips 3/4 cup butter or margarine, melted 2/3 cup granulated sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 2/3 cup cocoa powder 1/4 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon baking powder 1/3 cup water 2 (12 ounce) cans vanilla frosting 8 maraschino cherries Directions 1This recipe is simple, it just takes a lot of ingredients and mixing/sitting around time to complete. Pop in a movie while making the cake to help pass the time. 2This recipe can easily be made for those who do not consume dairy by making sure the frosting and cake mix you use do not contain dairy. Which is easily done, I being dairy intolerant myself. 3And lastly, this cake is for fun. It is for the nerd in all of us that just wants to sit down with a bunch of friends, and eat. This cake is perfect for that. Heck, you could all bring food and call it a Lies and Deceit Pot Luck, and LAN your way through the meal! 4Warning to the wise: this cake is VERY rich. Don't cut it into eight slices, cut it into sixteen. Regular sized slices will just make people sick to their stomachs because of how rich this cake is. So do eat carefully. 5The night before, mix 2/3c cocoa powder with 1.5 cans of vanilla frosting. Save the remaining half can of vanilla frosting for later. 6Next day: remove mixed frosting and vanilla frosting from the fridge and set to the side. Also place the cherries and chocolate chips to the side. They will not be used until the cake is completely done. 7Pre-heat over to 375 degrees F. 8Lightly butter two 9 inch cake pans. 9In one bowl combine all remaining dry ingredients. 10In larger bowl, combine all liquid ingredients and egg whites. Mix thoroughly. 11Slowly sift dry ingredients into the large bowl of liquid ingredients. Mix thoroughly. 12Pour half of the batter into one prepared cake pan, and the rest into the second cake pan. 13Cook for 30+ minutes, until a knife can be removed cleanly from the cake. 14When done cooking, allow the cake to cool for at least one hour. 15Remove top quarter inch from one cake round. Basically, let it have a completely flat top so that the second layer can rest smoothly on top. I suggest using a bread knife. 16Use the coconut frosting as the inner layer. 17Place second layer on top of first layer. 18Frost with the cocoa powder mixed frosting. Warning: this stuff is stiff, so it takes a little work. 19Coat entire cake with chocolate chips, press them lightly into the frosting to get them to stay. The recipe suggests one cup, I would suggest just taking from the bag. Measurements are just suggestions for chocolate chips. 20Using the remaining vanilla frosting and a tablespoon, dallop eight circles around the top of the cake. 21Place the eight cherries on top of the eight vanilla frosting circles. 22Treat your friends to a meal of Lies and Deceit. ^.^.
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#16
05-20-2010
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Me like this thread!!
Here's my macaroon recipe; so easy to make, orgasmic to eat. makes 12 2/3 cup all-purpose flour 5 1/2 cups flaked coconut 1/4 tsp salt 14 oz. (1 can) Sweetened condensed milk 2 tsp vanilla extract DIRECTIONS: 1. Preheat oven to 350 degrees F (175 C). Line cookie sheets with parchment paper or aluminum foil. 2. In a large bowl, mix flour, coconut and salt. Stir in milk and vanilla with your hands until well blended. Use an ice cream scoop to make golf ball sized scoops on the cookie sheets. 3. Cook for 12-15 minutes until the coconut is toasted. All done!! only takes 20 minutes :D
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#17
05-21-2010
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Quote:
pity it has coconut, but I guess they wouldn't be macaroons without it, huh? lol.
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#18
05-21-2010
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Quote:
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#19
05-21-2010
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Quote:
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#20
05-21-2010
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#22
05-22-2010
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Quote:
EZE i will see if I can find mine for ya.
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#23
05-23-2010
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citrus roast chicken with almond pilaf
CHICKEN Ingredients • 1 butterflied roasting chicken • 1/2 navel orange, zested, plus the juice of 1 whole orange • 2 limes, 1 zested, both juiced • 1/2 cup extra-virgin olive oil • 4 large cloves garlic, peeled and smashed • 1 teaspoon kosher salt, plus more for seasoning • Freshly cracked black pepper Directions Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes. Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. Put the chicken on the rack breast side up. Drizzle with marinade; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes. Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use. PILAF Ingredients • 3 tablespoons unsalted butter • 3/4 of a medium onion, chopped • 1/2 cup slivered almonds • 1 1/2 cup uncooked long-grain white rice • 3 cups chicken broth • 1/2 teaspoon salt • Freshly ground black pepper • Chopped fresh parsley leaves Directions In a medium saucepan, melt the butter over medium-high heat. Stir in the onion and almonds. Cook for 5 to 7 minutes or until the onion is softened and the almonds are golden, stirring occasionally. Add the rice; cook and stir for 1 minute. Slowly stir in the broth and add the salt and the pepper, to taste. Bring to a boil. Cover, reduce heat to low, simmer for 15 to 20 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley.
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#24
06-16-2010
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Ingredients
1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups) 1/4 cup extra-virgin olive oil 5 cloves garlic, roughly chopped salt to taste 2 teaspoons roughly chopped fresh thyme leaves Directions Preheat the oven to 450 degrees F. Toss the cauliflower with the olive oil, and garlic on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve. Ingredients 3 tablespoons olive oil 2 pounds venison stew meat 1/4 cup rice flour Essence, recipe follows 2 cups chopped onions 1 cup chopped celery 1 cup chopped carrots 1 tablespoon chopped garlic 1 cup chopped tomatoes, peeled and seeded 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme 2 bay leaves 1 cup red wine 4 cups brown stock Salt and black pepper Crusty bread Directions In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. (Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup) Last edited by musigal; 06-16-2010 at 05:09 AM.
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#26
06-16-2010
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I made all types of cookies last christmas, all of them was home made and kinda fun to do with friends or family. But anyway besides that, this thread is a Win.
Chicken Casserole 4 chicken breast 1 can chicken 'n' rice soup 1 can cream of chicken soup 1 cup chicken broth 1/2 cup water 1pkq. pepperidge farm stuffing mix (small bag) 1) Boil chicken - Remove from bones - cut into small pieces 2) Mix together the 2 cans of soup, 1/2 cup of water, 1 cup chicken broth that you boiled chicken in. 3) Grease together 9-14 pan with butter. put layer of chicken pieces. put layer of stuffing. poor mixture over this. repeat layers. pour thin layer of stuffing on top. dot with butter. ( you can also put thin layer of grated cheese on top of stuffing if you want ) 4) Cook on 400 until it bubbles. Zucchini Bread 1 cup sugar 1/2 cup oil 2 eggs 1 tsp. lemon peel, grated 1/2 tsp. orange extract 1 1/2 cup flour 1 tsp. baking powder 1/2 tsp. soda 1/2 tsp. salt 1/8 tsp. each nutmeg, ginger 1 cup unpeeled grated zucchini 1/2 cup chopped nuts 1) Beat the first 5 ingredients together in a bowl. 2) Sift the dry ingredients together 3) alternately with zucchini to sugar mixture, beat mixture well after each addition. 4) Put in nut's and stir in. 5) grease loaf pan and pour mixture in. And bake at 375 for 55 to 60 minutes. cool for 15 minutes before removing from pan. 6) bake at 375 for 55 to 60 minutes.
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#28
06-19-2010
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Ingredients
* 4 pork loin chops (about 5 ounces each) * Salt and freshly ground black pepper * 1 tablespoon peanut or olive oil * 1 cup maple syrup * 1 tablespoon Dijon mustard * 3 cloves garlic, minced * 2 teaspoons minced fresh ginger Directions Season both sides of pork with salt and black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add pork to hot pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together maple syrup, mustard, 3 garlic cloves, and ginger. Add sauce to pan and bring to a simmer. Add chops to simmering liquid, cover and cook 5 minutes. Uncover and simmer 5 more minutes, until sauce reduces and pork is cooked through. Eia: though this recipe is just a regular recipe and not posted specifically to your request, if you buy non-frozen pork chops, it's done in less than half an hour. it's really good with boxed mashed potatoes (I prefer them personally =) )
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#29
07-04-2010
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roasted asparagus:
• 2 pounds asparagus, not too thick, not too thin - just right • olive oil • Kosher salt and fresh ground black pepper to taste 1. Preheat oven to 500 2. Rinse the asparagus and bend each stem until is snaps 3. Put on a baking sheet and drizzle with olive oil and season with Kosher salt and pepper 4. Put in hot oven for about 10-ish minutes. They will get a little darkened but stay crisp and taste wonderful Chicken Parmesan: Ingredients • 3 tablespoons olive oil • 1 teaspoon chopped fresh rosemary leaves • 1 teaspoon chopped fresh thyme leaves • 1 teaspoon chopped fresh Italian parsley leaves • Salt and freshly ground black pepper • 8 (3-ounces each) chicken cutlets • 1 1/2 cups marinara sauce • 1/2 cup shredded mozzarella • 16 teaspoons grated Parmesan • 2 tablespoons unsalted butter, cut into pieces Directions Preheat the oven to 500 degrees F. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes. paella-style rice: 2 tablespoons Olive oil Clove minced garlic 1½ cup Short grain brown rice 2½ cup chicken stock Salt and freshly ground Black pepper Heat the olive oil in a saucepan. Add the garlic and saute a few seconds. Add the rice and saute a minute, then add broth. Bring to a boil, cut back to a simmer and cook for 15 minutes, over very low heat, or until almost tender. Season to taste with salt and pepper; keep off heat, covered, until rice kernels are cooked through. Yield: 4 to 6 servings
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#30
07-17-2010
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Corn Chowder
4 ounces bacon 2 TBSP butter 2 leeks 2 TSP thyme 4 cups chicken broth 1 1/2 cups heavy whipping cream 1 bay leaf 3 potatoes 2 cups corn Slice leeks (smooth/pale part only - no leaves). push out the layers of each round slice to make rings. place rings in water to soak (removes all possible dirt). cut potatoes into bite-sized pieces. chop bacon. drain leeks. put bacon in a medium pot, and cook until crispy. add butter, leeks, broth, cream, thyme sprig, bay leaf, and potatoes to pot. simmer until the potatoes are tender. add corn. cook for 5 more minutes. if it's not thick enough to your liking, you can add a bit of corn starch mixed with water to thicken it, or wait for a few minutes.
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