The Cooking Thread
Does anyone else enjoy cooking? If so, I herebye dedicate this thread to the sharing of recipes.
Here is my recipe for pasta;
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Pasta
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One can of tomato paste
Two cans of tomato sauce
Cream
Red Wine
Water
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Cilantro
Oregano
Italion Seasoning
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Chicken breasts
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Now, the amount of ingredients changes, depending on how much sauce I want to make. First of all, I have a couple of chicken breasts, which I cook well before I start making the sauce (The chicken is not spiced). Then, I mix the tomato paste, sauce, and a small amount of water. Once it's thoroughly mixed, I start to boil it. While it's boiling, I pour in a tiny amount of cream, and about a small cup of burgundy, while stirring. After that, I pour in the seasonings and stir. I keep it boiling for a little while,then turn off the heat. I'll usually have the pasta done by now, so I'll drain it. Then, I pour on the sauce. At this point, I get out the chicken breasts and pull the meat off of the bone. Then, I shred the meat and sprinkle it on the pasta.
That sounds awesome. Are you Italian by chance? I like chili.
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Main ingrediants
Some of some sort of ground meat. (Anything you prefer. I like pork.)
1 can of tomatoes. (Again, any kind you prefer. Diced is usually my favorites though.)
1 can of some sort of beans (I usually go half and half)
Half a big onion, or a full onion if it's small
Lots of garlic
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Spices
Tablespoon Time
Tablespoon Oregano
Chili
POWder to taste
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You have to cook the ground meat. I usally put in some meat tenderizer in with it, but it's not important. After it's all cooked, add garlic and onion. Wehn the onion is soft, add tomatoes, and beans. Then add spices. You can add whatever spices you like.
I've always eaten chili out of the can. It never occured to me to make my own... I think I'll try that.
And no, I'm not Italian. I'm more of a western-european mutt. Let's see, I have Scottish, Irish, Welsh, and French ancestors. I'm pretty sure that I'm distantly, related to Louis XVI.
Here's a simple recipe for Curried Lamb on Rice.
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Lamb chops
Rice
Various vegetables
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Curry
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Okay, this is pretty easy. Put curry on the lamb, broil it, cook the rice, and sautee the veggies (with curry).
Now remember, there are two types of curry. One is very pungent, but not a lot of flavor. The other is the exact opposite. What I do is sautee the vegetables with the flavorful curry, and rub the lamb chops with the aromatic curry.
When you're done, mix the vegetables with the rice. Serve the mix on a plate and place a lambchop on top of it. Repeat with the other servings.
Just browsing through some of the old posts and it's about time I found this one, as I love to cook. Here's a recipe for tortilla chip dip that I've practically lived on all winter long (jalepenos tend to keep colds & crap away from me; I'm not kidding)!
-1 big or small can of refried beans, depends on how much you want
-salsa, degree of heat on what you prefer (I tend to use mild)
-half a small yellow onion, chopped, less or more depending on batch
-1/2 to 1 cup grated cheddar cheese
-jalepeno slices (I tend to use them out of a jar; from a can they're too mushy)
-1 or 2 packets of SnakKing guacamole mix (optional)
-sour cream (optional)
--Just mix all this stuff together in a pot and keep on warm-low for as long as you can stand it (I let mine sit all day in a Crock Pot or on that temp setting on the stove), and make the guacamole mix as per the instructions with the sour cream, and top a bowl of the dip with the guacamole, and use your favorite tortilla chips and go to town. I just look on this as a lazy man's way of making nachos. I've also got a killer recipe for Italian Meat Sauce if wanted (I am part Italian), but I don't want to usurp Uber Newb's...
Ah, man, now I want Mexican food... real bad.
Usurp away! My 'recipes' are all the result of "What if I do ?" (note: never put Spike on lambchops) Besides, I love good food more than I love cooking.
O.K., here's the recipe for the meat sauce. This is my bastardized version of a 70 year old recipe of this restaurant's, Antonio's, that sadly closed down here about half a year ago. I tried to get as close as I could to theirs, because authentic Italian is getting hard to find around here (much like NES Bubble Bath Babes)
-1 29 oz. can tomato sauce
-1 28 oz. can whole peeled tomatoes
-1 one of those small cans of tomato paste
-about 3 tbsp. olive oil
-around 3 tbsp. red cooking wine (I tend not to measure the stuff; and I don't measure any of the below seasonings. It's just to taste)
-basil, in the plastic spice thing or fresh
-garlic, 2-3 tbsp., I tend to use the stuff that's minced in the jar; it's easier!
-oregano
-fennel seed (POTENT stuff; only a pinch or two)
-dash Accent (MSG with a fancy label), optional
-salt & pepper to taste
-chopped yellow onion, small to medium size
-1 and 1/2 to 2 lbs. hamburger
--Mix all this stuff in a pot (except the onion and hamburger) and again, let sit all day on warm/low heat on the stove. When you're about ready to eat the sauce or store it, fry the onion & hamburger together in a little more olive oil, drain the lard, and add to the sauce. You may have to squash those tomatoes against the side of the pot to mix 'em in, and chop the hamburger into little bits. This is an all-purpose sauce that I use in lasagna, linguine, ziti pasta with Italian sausage & bell peppers (that latter one I ripped off from Olive Garden).
Damn it, now I'm hungry.
**EDIT!** I can't believe I forgot the GARLIC when I first posted this! I am now going to commit culinary hari-kari on myself.
Makes 6-8 Servings
8 – Peeled Potatoes (Russet/Idaho), cubed
Or
9 – Peeled Red Potatoes (enough to equal 8 Russet/Idaho size) cubed
(Don't cube too small or they will disinigrate)
1 – Onion (medium sized), chopped finely
6 – Cubes Knorr Chicken Bouillon
1 – Pint Half and Half
1 – Pound of Bacon; cooked and broken/cut into chunks
For a saltier soup use Corn King Bacon, for less use Hormel Bacon
1 – 10.75 ounce Cream of Mushroom Soup
2 – Cups Cheddar Cheese; finely shredded
Optional: Add sliced mushrooms
Directions:
1. In a large stockpot combine potatoes, onions, bouillon and mushrooms. Cover all the ingredients in pot with water; plus ½ an inch extra of water.
2. Bring to a boil and simmer on medium heat until potatoes are almost soft.
3. Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted.
4. Eat and enjoy (it’s really good with bread to dip into it).
COPY/PASTE into notepad went the potato soup recipe, Jenni. My wife, most of all, thanks you--she loves potato soup and has been looking for a good recipe for a long time! Thanks!
Potato soup is the bomb!
Just remember look for the Knorr cubes; (they only sell them in packs of 6) because it makes all the difference in the world (I once used Wyler cubes, ick).
Thought I might come with some Norwegian recepies.
This is what we usually have for Christmas:
1 - 1.6 kg pork ribs
Saw through the bone so the ribs can be pulled apart for serving. Score the rind. Rub with salt and pepper 1 or 2 days before roasting. Pour 2 dl water into the roasting dish, and cover the ribs with foil. Roast in the middle of the oven at 230°C for 30 - 40 minutes. Remove the foil and lower to 200°. Roast spare ribs for a further 1 1/2 hours and midribs for a further 2 - 2 1/2 hours. Leave for 20 minutes before carving.
Serve with pork sausage patties, Christmas sausages, the juice, apples, prunes, red cabbage, red whortleberries and any other family favourites.
100 g almonds
200 g butter
250 g wheat flour 100 g sugar
Blanch and grind the almonds. Crumble the butter and flour together. Add the almonds, egg and sugar Mix the dough, and let it rest for an hour in the refrigerator. Press into "sandkake" tins. Bake at 175°C for 10 - 15 minutes, and leave to cool a little before turning out of the tins. Can be served with whipped cream, berries, fruit etc.
Not a personal favorite of mine, but still, I'm not the only one here:
1 3/4 l cream
125 g sugar
1 egg
500 g wheat flour
2 teaspoons cardamom
1 teaspoon vanilla sugar
225 g butter
100 g lard
Whip the cream. Beat the egg with the sugar and add to the cream. Mix in the flour. Gradually add spices, butter and soft lard in turns. Cool the dough. Roll the dough, and cut into flat pieces the size of the "goro" iron. Bake until golden and crisp.
This one is just a very normal Norwegian dish:
1 kg lamb
1 kg cabbage
salt
black peppercorns
30 g wheat flour
Slice shoulder, breast, back or loin of lamb into portions and lay the pieces in a casserole alternately with layers of cabbage. Sprinkle salt and pepper between the meat and cabbage.
Add boiling water. Bring to the boil and simmer until the meat is tender (about 30 minutes). Flavour with salt and pepper. Stir the flour into a little cold water and then add this carefully to the stock to thicken it. Bring to the boil.
Serve with boiled potatoes.
This is pretty hardcore. Are you a chef at all, if not, you might want to take it up. This stuff looks fantastic.
I'm not a chef at all, but I enjoy cooking. When I don't eat fast-food, I like to cook the old tradisional food.
It's a great stew meat. I'm not fond of it by itself, though.
I've only had lamb once, but I can honstly say it's the most disgusting crap I've ever tasted, and foolishly expensive too...
Lamb an acquired taste. I didn't like it for years, and then got
Hooked through the magnificence of Gyros. You're right, though--I can't afford it anymore! Anyway, here's a simple one, a way to make those famous DQ thingies at home. I named it what I did because I was in the process of conquering Dark Cloud 2 at the time, and, well, it's got chocolate--
--Vanilla ice cream
--Peanuts, unsalted is actually better
--Smucker's microwave hot fudge topping
--Microwave the topping according to the instructions, take a medium sized glass and put a small layer of peanuts on the bottom, then cover with some hot fudge. Add a couple of scoops of ice cream on the top, then put peanuts on top of the ice cream...repeat layers until the glass is full. You can make this as small and large as you want. Just don't run out of hot fudge.
--This just might raise your max health like the "Witch Parfait" in the game...
i got the flamethrower burger thing last time i went in there, and it's f'ing good! a cookie dough blizzard washes it down real nice
mmmmm Dairy Queen