Recipes?

[Darth Elektra]

I know this may suprise you guys but Im a good cook,lol. But I could use some ideas on what to cook, so do any of you guys have good recipes for dinner?

 

[enterthemadness]

I have a good recipe!

2 slices of Toast.
Cheese.
Meatball sauce.

Put cheese on one slice of toast. Pur some meatball sauce (or just meat sauce) onto it. Put in mircowave for 20 seconds. Enjoy.

 

[Darth Elektra]

I have a good recipe!

2 slices of Toast.
Cheese.
Meatball sauce.

Put cheese on one slice of toast. Pur some meatball sauce (or just meat sauce) onto it. Put in mircowave for 20 seconds. Enjoy.

I was afraid I was going to get comments like that or like this:

2 pieces of bread, spread mayo on both sides, then put a piece of cheese between them. and there ya go... lol.


Honestly any good recipes?

 

[twylight]

Hmm..

Let me dig one up...


Tacos?
Fajitas?

Do you have a large chunk of Swiss cheese, bacon and some pie crust laying around? You can make Quiche Lorraine.

 

[enterthemadness]

Okay...I think I got one for real. My sister made this a few years back.

Chicken
Potatoes
Wine

Put some chicken in a pan and fry it. Add the potatoes along with some wine. It makes the chicken and potatoes taste sweet. and you don't have to be 21 neither.

 

[enterthemadness]

I know this may suprise you guys but Im a good cook,lol. But I could use some ideas on what to cook, so do any of you guys have good recipes for dinner?

wait a minute...are you cooking dinner tonight or something? oh I know..someone special is coming over and you want to impress them.

 

[Darth Elektra]

LOL, not hardly. I go out to eat alot through the week but I thought I could start cooking more.

I've done had dinner for today, I have to leave in 20minutes to go to a meeting.

thx for the responses guys.

 

[tzarinna]

cocktail meatballs

you'll need a bottle of heinz chili sauce and a small jar of grape jelly
ground beef
oatmeal or bread crumbs (seasoned if you'd like)
1 egg
I sometimes season the meat a little,throw everything in a bowl except the chili sauce and grape jelly
roll into small balls
cook throughly,drain excess fat
I sometimes make the sauce with the meatballs but you can make it seperate in a sauce pan and then add later.Stir so the balls are well coated

I love to cook as well,but have been eating out a lot. Once it cools down a bit I'll go nuts.

Edit: I usually eat it with white rice

 

[Tyrinus]

Easy Chicken Soup:

in a soup pot, sautee some onion. When it's done place in either a whole chicken or a cut up whole chicken, then cover with water and bring to boil. Adjust heat to a simmer, add salt, pepper, garlic powder, any seasonings you like really. When the chicken is done, remove it from the pot and let it cool off enough to pull the meat off the bones and add back to the pot. Peel some potatoes and cut them into cubes(and any other vegetables you like) and bring back to simmer till potatoes are done. Easy, easy.

 

[Darth Elektra]

Hey,thanks guys they sound pretty cool, I'll give them a try.

 

[Sensi]

i love salmon .. do you have a good recipe for that or any type of fish? .. if i cook it i usually will bake it and top it with a mayo parmasean cheese sauce (broiled at the last seconds to be a little crispy) .. or a dill sauce

 

[Bill]

Here's a couple I use.

For winter when you don't mind the oven being on.

Fried Chicken in the Oven.

I used about 4-6 thighs for this one, but the recipe calles for about 2 1/2 to 3 1/2 lbs. of fryer chicken pieces.

Heat the oven to 425. Melt 1 Tbsp of butter or margarine in the middle of a 13 x 9 baking dish.

Coat chicken with a mixture of the following:

2/3 Cup of Bisquick.
1 1/2 tsp of paprika.
1 1/4 tsp of salt.
1/4 tsp of pepper.

Once the butter is melted, move it around to even coat the bottom of the dish. The dish should be hot, so use gloves. Wet the chicken with water and coat it, then place it skin side down in the dish. Bake it like that for 35 minutes, then turn it over and bake it an additional 15 minutes or until the chicken is golden brown.

This makes great "fried" chicken, and only uses a tbsp of butter as opposed to dropping it into a deep fryer. You can add to the seasonings to experiment. And watch the chicken the first time to get an idea of the cooking time(especially the last 15 minutes), which depends upon the strength of your oven.

In the summer, I am forever on the grill. I offer two tips, each a chicken dish.

The first is a marinate for chicken quesadillas.

Mix:

3 tbsp. of lime juice.
1/2 tsp. of ground cumin.
1/4 tsp. dried oregano.
1/4 tsp. of tabasco.
1/4 tsp. of salt.

Put into a ziplock freezer bag with a package of chicken cutlets. Let them sit in the fridge for a couple of hours, then grill, cut them up and put them in your tortillas with cheese, red onions and jalapeno's(my mixture, you can make up your own.) I place that on the bottom half of spinach or tomato wrap torts, fold them over and place them on low heat on the grill, I grill them until there's some browning on either side. Watch them, grill temps vary.

Barbeque Chicken drumsticks.

Heat up your grill to high setting. Cook chicken for 5 minutes. Then turn chicken and put temp to low, cook for 30 minutes. Turn and cook for 20 minutes. Put sauce of one side, cook for 5, then on the other and cook for 5. Watch your grill because temps vary and how many pieces you place on it for flare-ups. If you grill a lot, then you know how your grill is for hotspots and cooking evenly.(this is for a gas grill)

The morale is to get a "burn" or "mark"(which is a slight browning and hardening of the skin) on the chicken and then slow cook it AND don't put the sauce on til the end. Those who cook the chicken with the sauce on burn the flavor out long before the chicken gets done.

 

[Bill]

OK, one more with pork loin.

There are many ways to make pork loin, but I'm going to give a couple of alternatives for BBQ pork sandwiches using the loin.

The Girly Man Way:

Use a crock pot. Dump a pork loin (I'm talking about the normal grocery store size ones, not the humongous size) in the crock pot with some water on the bottom and set it on low for a day.

About 30 minutes before the meal, pull out the loin and put it on a butcher block and "pull" it apart. It will come apart easy in shreds using a couple of forks. Once that is done, place the pieces in a sauce pan, and dump in a bottle of your favorite BBQ sauce, and simmer that for about 20 minutes on low heat. You might want to cover it with foil, but leave some air holes. It can spatter.

The Manly Man Way:

Grill the loin on low. Do it on whatever kind of grill you like. There is no set temp or time, it depends on the grill you use. Just make sure the meat is done. With pork, you may want the pork to get to about 150 degrees(check with meat therm) and then take it off and let it sit for 15 minutes to cook up to 160. Once that is done, you pull it apart as above and simmer like above. This is the "manly" way because the pork doesn't come apart as easy and you may have to cut it into smaller pieces to work with, but if you use a charcoal grill, you will notice a flavor difference with the meat as opposed to letting it sit in the crock pot with only the bbq to flavor it.


As an aside, you can add a little Jack Daniels or Jim Beam to the sauce for the last 5-10 minutes for a little "kick." Don't add too much, you don't want to overpower the sauce.

 

[black_dust]

Roast belly of pork with root vegetables

Ingredients
1.8 kg/3lb 15½oz belly pork, skin on
4 tbsp cider vinegar
3 tbsp pork dripping or butter
8 bay leaves, crushed
1 whole garlic, sliced in half
For the root vegetables
4 parsnips, cut into long wedges
400g/14¼oz carrots
6 whole shallots
3 sprigs fresh thyme
1 tbsp olive oil
55g/2oz spinach

Method
1. The night before, boil a kettle and pour the boiling water over the pork skin. This method will give you better crackling.
2. Next, baste the raw joint with cider vinegar; rubbing it all over to ensure the vinegar gets into the rind. Place the joint on a plate in the fridge uncovered overnight.
3. Pre-heat the oven to 200C/400F/Gas 6. Spread the pork with the dripping or butter, crushed bay leaves and garlic, salt and pepper, set aside for the flavours to develop.
4. Place the pork skin side up on a wire rack that fits over an empty roasting tray. Roast for our hour and then reduce the oven temperature to 180C/350F/Gas 4.
5. Place the prepared vegetables into the bottom of a roasting tray; add thyme and olive oil and a glass of water.
6. Remove the tray from beneath the pork and pour any fat that has gathered in the bottom of the tray over the vegetables; place the vegetables tray underneath the pork.
7. Roast for a further hour, basting the vegetables with the juices from the pork in the bottom of the pan from time to time.
8. Remove the pork from the wire rack and allow to rest for 15 minutes in a warm place.
9. Toss the spinach leaves with the vegetables from the roasting pan. Keep warm, drain off any fat leaving the cooking juices behind.
10. Carve off the crackling in one piece and portion. Serve the pork with the roasted root vegetables and gravy.



Um! um!

 

[Sensi]

your recipes sound delicious bill and black dust ..i was wondering have you ever tried half 57 sauce and half honey for a quick BBQ sauce? .. it is very good actually.. maybe better than it sounds.. i have some good recipes too but will write them later

 

[redmarvel]

I received this recipe for Fruit Cake today... It sounds like my kind of Fruit Cake.

1 cup Butter
1 cup Sugar
4 large Eggs
1 cup Dried Fruit
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 tablespoon Lemon Juice
1 cup Brown Sugar
1 cup Nuts
1 or 2 quarts Aged Whiskey

Before you start, sample the whiskey to check for quality. Make sure its taste is not "off."

Check the whiskey again, as it must be just right. To be sure the whiskey is of the highest quality, pour 1 level cup into a glass and drink it quickly. Repeat.

With an eclectic mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar and beat the hell out of it again.

Meanwhile, at this parsnicular point in time, wake sure that the whixey hasn't gone bad while you weren't lookin.' Open second quart if nestessary.

Add 2 large leggs, 2 cups fried druit and beat til high. If druit gets shtuck in peaters, just pry the monsters loosh with a drewscriver.

Example the whikstey again, shecking confistancy. Then shift 2 cups of salt or destergent or whatever, like anyone gives a ****. Chample the whitchey shum more. Shift in shum lemon zhoosh. Fold in chopped sputter and shrained nuts.

Add 100 babbelspoons of brown booger or whushever's closhest and mix well. Greash ubben and turn the cakey pan to 350 degrees. Now pour the whole pissin' mesh into the washin' machine and set on sinsh shycle. Check dat whixney wunsh more and pash ou.

 

[Darth Elektra]

Hey, thanks those sound great.

 

[Wilhelm-Scream]

APPLE SNAILS

1 small apple
1/2 celery stick
1/3 c. smooth peanut butter or almond butter
2 raisins
2 carrot shreds

1. Cut a thick vertical slice from an apple next to the core.

2. Cut a celery stick that is about 1 inch longer than the width (not the thickness) of the apple slice. Fill the trough of the celery stick with nut butter and set aside.

3. Spoon nut butter into a small pastry bag and pipe a spiral of nut butter onto both sides of the apple slice to resemble the spiral of a snail shell.

4. Wedge the apple slice into the filled celery stick.

5. Add two raisins to one end of the celery stick to make the snail's



GOOD-FOR-YOU DIP

3/4 c. raw cashews
1/4 c. raw sunflower seeds or silken tofu
1 c. water
1/2 tsp. salt
1 tsp. onion powder
1/8 tsp. garlic powder
1/4 c. lemon juice

1. Place all ingredients in blender and blend until very creamy. Chill. Serve with fresh veggies.




HUMAN BEANS

olives
green beans

1. Cut olives in half crosswise. Place olive “heads” onto green bean bodies. Stand green bean people up in Good-for-You Dip

 

[Darth Elektra]

Here's my Fav.

Seafood Lasagna:

12 uncooked Lasagna noodles
1/4 cup of butter
2 cloves of Garlic
2/3 cup all-purpose flour
2 cups of milk
1 1/2 chicken broth
1/4 dry sherry
2 cups of mozarekka cheese (8 ounces)
1/2 cup of Green onions
1/4 teaspoon pepper
1 package of frozen salad-style, immation crab-meat, thawed,and chopped
1 package of frozen cooked salad shrimp thawed.
1 cup of riccota cheese
1 cup of parmesan cheese

Heat oven to 350
Melt butter, stir in garlic and flour, Cook and stir 1 minute, remove from heat, Stir in Milk,broth,and sherry. Stir in mozarella cheese,onions,and pepper into sauce, Cook over low heat, stirring constantly, for about 2 or 3 minutes.

Spread 1 cup of cheese sauce in a rectagular baking dish,13 x 9 x 2 inches. Top with 4 noodles, spread half of the crab and shrimp meat over the dish, spread 1 cup of cheese sauce,then spread some ricotta cheese, top with 4 noodles, spread some of the ricotta cheese over the noodles, spread 1 cup of cheese sauce, top with 4 noodles, then spread rest of the ricotta cheese, and the rest of the meat and cheese sauce,.

Bake for 35 minutes to 40 minutes, then sprinkle Parmesan cheese on top...

There ya go, its delicous!

 

[THWIP*]

Tuna Twinkie Soufflé

1 Tbl rendered chicken fat, divided
12 Hostess Twinkies
Salt
White Pepper
1/2 tsp dry mustard
4 eggs, separated
2 cans tuna in oil, drained, reserve oil.

Preheat oven to 350 F.
Grease a 7-inch soufflé dish with 1 tsp of chicken fat and 1 tsp tuna oil.

Slice Twinkies in half lengthwise. Remove and reserve cream filling.

In a large food processor, combine Twinkie cakes, half of the Twinkie filling, and the remaining chicken fat and tuna oil.

Blend until the mixture has reached the consistency of a thin batter.

Transfer ingredients to a medium saucepan and cook over low heat. Stir in salt, white pepper, and mustard. Remove from heat.

Beat in egg yolks, one at a time, beating thoroughly after each addition. Fold in tuna. In a medium bowl, beat egg whites until stiff but not dry. Fold beaten egg whites into tuna mixture. Pour into greased soufflé dish.

Bake in 350 oven 40 to 45 minutes, or until puffed and golden brown. Top with remaining Twinkie cream.

Serve with a tossed salad.

 

[Reek]

well this deserves a good 8 year bump. I love to cook, and I am pretty good with the big green egg. I don't know, I have some extra money right now, and I have a brother who could run a restaurant. A weird combination of food though. all the way from BBQ ribs, to sushi, to chicken tenders, wings, stir fry, stews, salads, fish. I hate to keep naming ****. Problem is that like 80% of restaurants fail. We'd have a good location, and some bomb ass desserts. I have strong family connections with vegetables, fruit, meat. it could be worth a shot, but the expenses of just starting it are risky

 

[CoolHandLuke]

Coat a 4 pound pork shoulder with salt, brown sugar and crushed red pepper
1 - Coot it overnight fat side up in a slow cooker with 1 cup of orange juice
2 - Scrape the fat off and drain most of the liquid
3 - Add the following:
A - 3 diced mangoes
B - 2 sliced bananas
C - 1 diced habenero
D - 1 can of Spanish tomatoes (or rotell..either way really)
E - 2 large sweet potatoes peeled and cut into chunks
F - 1 - 1 1/2 cup of rum
G - 1 cup of raisins
H - 1/2 diced red onion
I - 1 drained can each of black beans and kidney bean
J - Your favorite chili powder to taste and a bit of cumin

You can also get a smaller pork shoulder and use some chorizo in there as well.

Then you cook that on low for about 5-6 hours or until the sweet potatoes are soft.

This Puerto Rican girl I dated a while ago made it for me and called it South American Ghetto Stew. I don't know why she would call it that considering she was Puerto Rican, but I'm not going to think about that too much.

It's delicious.

 

[Aesop Rocks]

tHE THREAd buMp is Soo ReAL

 

[DarkSentinel]

My momma's smoked chicken salad will rock your ****ing socks off.

 

[Aesop Rocks]

My, AESOP SOCKS????