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Post a recipe

Discussion in 'Social Life, Food & Drink, Travel' started by skalogre, May 30, 2006.

  1. skalogre

    skalogre Well-Known Member

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    Second attempt...

    I have a penchant for cooking and I have wanted to do this for a while...

    Post a recipe! More obscure/regional or ""ethnic" (I hate that term) even better!
     
  2. denimdestroyedmylife

    denimdestroyedmylife Well-Known Member

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    Steam rice, add pasta sauce, top with cheese----serve.

    This got me through college.
     
  3. sonick

    sonick Well-Known Member

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    Location:
    Vancouver
    I'm 20, and don't spend too much time in the kitchen. Nothing fancy, not obscure or original at all, but its easy and quick to make.

    Steam bell peppers, onions, mushrooms in saucepan for a few minutes to soften.

    In the meantime, cut up some chicken breast, add salsa and mix. Throw in frying pan with a bit of oil, garlic, and hot peppers (jalepeno, serrano, etc) if you want a bit of zing. Add more salsa if you wish.

    Once chicken is somewhat cooked, add veggies and fry.

    Cover half of a tortilla with shredded cheese. Add fully cooked contents of frying pan. Cover with more cheese, green onion. Fold in half, and stick in warmed toaster oven until tortilla browns (or in the frying pan if it is large enough).
     
  4. sonick

    sonick Well-Known Member

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    An easy side-dish:

    Preheat toaster oven.

    Cut potato into cubes.

    Place potato in oven-safe pyrex glass baking dish, along with garlic, herbs (rosemary, oregano), salt, pepper, and olive oil. Put on lid, shake.

    Take off lid, place in oven. Cook until potatoes tender.

    If you want them to be more crispy on the outside, throw in frying pan for a few minutes.

    Put on serving dish, sprinkle with some shredded cheese.
     
  5. skalogre

    skalogre Well-Known Member

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    THis is one of my favourites, afelia (af-ae-leea). The smell of braising meat in strong wine is amazing. It is one of those recipes that really sounds like what you find in old stories and the Homeric tales [​IMG] Usually done with pork (cubed) and small potatos; can try other things such as only potatos or use mushrooms... Lets see, ingredients: Pork (preferably in nice rustic chunks) Coriander seeds (lots!) Strong red wine; not a merlot nor a typical cabernet; think like a Sangiovese, or something else with cojones [​IMG] . Maybe somewhat acidic. My mother likes using white wines but I like having the full effect. Some cooking oil; maybe canola. Olive oil is nice but its heating point is rather low, will splatter heavily. So, lets see... Put some oil in a frying pan - should not be shallow, very important! Brown the pork/cubed (or whole small) potatos. The potatos are nice if left cubed with their skins on them (wash them really well of course first). Once the potatos/pork/et.c. have browned, pour a liberal amount of wine in the pan (lower the heat first a bit). Don't make it in to a soup; maybe to where it goes halfway up the pork cubes. Remember this will have to braise for a while; cannot put sop little that it will dry out. Here is the good part (bit of a tradition really). Finish the rest of the wine (oh no [​IMG] ) and use the bottle to lightly crush the coriander seeds in a paper towel. Don't mash them; they need to be, again, a little rustic looking. Put the coriander over the food, lower the heat and let it braise (uncovered) until the potatos are soft - if you used a red wine the meat and spuds will be rather red. Enjoy the smell. P.s. you can naturally add more salt, but usually the stronger wines give it enough flavour. Serve with a hearty red wine; perfect side dish would be pourgouri (bulgur wheat) with yoghurt. That can be tricky... I will make another post on that one. Edit: Forgot to mention this: DO NOT USE COOKING WINE! That is pure unadulturated simian pee-pee! At the very least get a cheap bottle of domestic wine; ideally go with a low-mid range Italian wine made of a more acidic and full-bodied varietal; even better (if you have access to these things), a strong Greek/Cypriot wine (I know they are hard to find in the USA but will work better [​IMG] )
     
  6. acidboy

    acidboy Well-Known Member

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    rub a whole chicken with a mixture of salt, pepper and rosemary. run a slit through the skin big enough for you to put in your hand and rub some more on the meat. put a whole lemon (spearing a few holes on it with a fork), a couple of onions, some garlic, lemongrass and spring onions in the chicken's cavity. rub a little olive oil on the skin. place the chicken on top of a bed of sliced potatoes in a roasating pan and cook it in the oven until golden brown.
     
  7. thinman

    thinman Well-Known Member

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    Thaw 2 frozen, boneless chicken breasts and cut into bite-size pieces.
    Cook chicken in electric frying pan until no longer pink.
    Add 1/2-cup water, 2 packages chicken flavored Ramen noodles, one packet of Ramen noodle flavoring, 1 Tbsp. soy sauce and simmer until noodles are soft.
    Add 1 package frozen, mixed veggies of your choice.
    Simmer until veggies are heated.
    Enjoy!

    Makes ~3 servings, total prep time is less than 30 minutes.

    Variation: substitute steak and beef flavored Ramen for chicken and chicken flavored Ramen.
     
  8. javyn

    javyn Well-Known Member

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    Mar 15, 2006
    1 can tuna, drained
    1 package of microwaveable mac and cheese
    mix
    salsa to taste.

    It's ghetto, but it'll work.
     
  9. thinman

    thinman Well-Known Member

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    Disclaimer: This is *not* a low-cal recipe. People have been known to gain weight while it cooks.

    Thaw 3 skinless, boneless frozen chicken breasts and cut into bite size pieces.
    Cook chicken until no longer pink (optional--sprinkle chicken with cumin while it cooks).
    Mix cooked chicken with one 14.5 oz. can black beans (drained), one 4oz. can chopped green chilis, 1 Tbsp. cilantro.
    Spray 9" x 13" baking dish with non-stick cooking oil and put a thin layer of green enchilada sauce (from 14oz. can) in the bottom of the pan, just enough to wet it.
    Cover the bottom of the pan with corn tortillas, spoon in 1/2 the chicken/black bean mixture to form a second layer atop the tortillas, spoon 1/2 the enchilada sauce atop the chicken/black bean layer, top with shredded sharp cheddar cheese (from a 1 lb. bag; I buy it pre-shredded--expensive, but a time-saver), add dollops of sour cream (from 8 oz. container) until you've used 1/2 the sour cream.
    Repeat the layers, beginning with tortillas and ending with cheese/sour cream.
    Cover with aluminum foil and bake at 350 F for 45 minutes or until cheese in the center of the pan is bubbly. Uncover, add another thin layer of cheese, and bake uncovered for another 10 minutes or until the top cheese layer is melted. Remove from oven and let sit for 5 minutes.
    Enjoy!

    Makes ~5-6 servings that slide down smoooooth.

    You can use non-fat sour cream, but don't even *think* about using low-fat cheese; it just doesn't melt right and tastes like rubber. I've used as much as an entire pound of cheese, so be forewarned.
     
  10. VMan

    VMan Well-Known Member

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    Feb 26, 2003
    Here's a recipe for the grill, for the last few weeks of summer:

    Foil Packet Tilapia:

    Take an 18" long sheet of aluminum foil, and fold in half. Place two Tilapia filets in the center, sprinkle with salt and pepper, some fresh chopped basil, and a few lemon slices. Wrap up the packages, taking care to roll the edges so the juices don't escape. Grill for a few minutes on each side, checking the package after about 6 minutes to see if the fish is firm, white, and flaky. You'd be surprised at how tender and moist the fish is, without any oil or butter.

    For an excellent side dish to go along with the fish:

    Slice up some zucchini, yellow squash, red pepper, and onion, and place in a similar packet. Add a splash of olive oil, salt & pepper, and lemon juice. Place on grill until vegetables are tender.
     
  11. Ivan Kipling

    Ivan Kipling Well-Known Member

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    Aug 19, 2006
    [​IMG]

    I'm an excellent cook, and baker. Later, I'll post the recipe for my Halloween, chocolate cake . . . pictured, here.

    And also, my grandfather's favorite recipe: lamb brains.
     
  12. thinman

    thinman Well-Known Member

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    Here's a recipe for the grill, for the last few weeks of summer:

    Foil Packet Tilapia:

    Take an 18" long sheet of aluminum foil, and fold in half. Place two Tilapia filets in the center, sprinkle with salt and pepper, some fresh chopped basil, and a few lemon slices. Wrap up the packages, taking care to roll the edges so the juices don't escape. Grill for a few minutes on each side, checking the package after about 6 minutes to see if the fish is firm, white, and flaky. You'd be surprised at how tender and moist the fish is, without any oil or butter.

    For an excellent side dish to go along with the fish:

    Slice up some zucchini, yellow squash, red pepper, and onion, and place in a similar packet. Add a splash of olive oil, salt & pepper, and lemon juice. Place on grill until vegetables are tender.



    My variation on your recipe is to grill the veggies and fish in the same packet, without the lemon juice and with tarragon instead of basil. I use red onion for stronger flavor and sometimes include julienne sliced carrots. The veggies cook in about the same time as the fish and the water in the veggies steams the fish. Easy, quick, and Deeelish!! How I love tarragon....

    This can also be done in the oven, at about 350F, if you don't have a grill. Cooking time must be adjusted for oven temperature.
     
  13. Stax

    Stax Well-Known Member

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    Location:
    Bay Area
    rub a whole chicken with a mixture of salt, pepper and rosemary. run a slit through the skin big enough for you to put in your hand and rub some more on the meat. put a whole lemon (spearing a few holes on it with a fork), a couple of onions, some garlic, lemongrass and spring onions in the chicken's cavity. rub a little olive oil on the skin. place the chicken on top of a bed of sliced potatoes in a roasating pan and cook it in the oven until golden brown.

    that is almost exactly how I roast a chicken, although I have never tried lemongrass. I need to check that out.
     
  14. acidboy

    acidboy Well-Known Member

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    how about an honest to goodness bedouin stuffed camel like what mom used to make?

    Whole Stuffed Camel

    preparation time: 1/2 day
    serves: 100

    1 \t whole camel, medium size
    1 \twhole lamb, large size
    20 \twhole chickens, medium size
    60 \teggs
    12 \tkg rice
    2 \tkg pine nuts
    2 \tkg almonds
    1 \tkg pistachio nuts
    110 \tgallons water
    5 \tlbs black pepper
    \tsalt

    1. Skin, trim and clean camel (once you get over the hump), lamb and chicken.
    2. Boil until tender.
    3. Cook rice until fluffy.
    4. Fry nuts until brown and mix with rice.
    5. Hard boil eggs and peel.
    6. Stuff cooked chickens with hard boiled eggs and rice.
    7. Stuff the cooked lamb with stuffed chickens.
    8. Add more rice.
    9. Stuff the camel with the stuffed lamb and add rest of rice.
    10. Broil over large charcoal pit until brown.
    11. Spread any remaining rice on large tray and place camel on top of rice.
    12. Decorate with boiled eggs and nuts.
    13. Serves a friendly crowd of 80-100.
     
  15. Thomas

    Thomas Well-Known Member

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    Location:
    Texas
    Grilled Pork Tenderloin:

    Pork rub:
    4 parts paprika
    1 part each salt, cinnamon, ground cloves

    Soak tenderloins in brine solution (1 part salt, 2 parts sugar, lots of water) for 4-12 hours. Clean and dry pork tenderloins, add rub, wrap in foil and let sit one hour. Grill over charcoal until done, let rest 10 minutes under tented foil before slicing.

    Side carrots:

    Peel 1 lb carrots and cut 1/4" thick on the bias. Cook in covered 10" skillet (over med heat) with 2T butter and 2T water until tender. Remove cover and increase heat to cook off water. Add 2T dijon mustard and 1 1/2T brown sugar to carrots, stir until glazed. Top with chopped green onions and serve.

    Thanks to C. Kimball.
     
  16. DNW

    DNW Well-Known Member

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    This is my favorite easy pork recipe from epicurious.com. It's easy to cook and comes out unbelievably tasty. The only thing I'd add is after you take the pork out of the oven, take the meat out from the skillet and let it sit, then put the skillet back on a medium flame and add a tablespoon of butter in the remaining sauce (add extra broth if necessary). Stir in some mushroom or asparagus if you like. Serve with steamed rice, bread, or some mashed potato. Cooked it the other night, and my gf who isn't a big fan of meat loved it.

     
  17. edmorel

    edmorel Well-Known Member

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    NYC
    You will need a blender or food processor, a cupcake baking dish (large cupcakes), and a deep baking pan in which the cupcake pan will fit.

    2 cans of sweetened condensed milk (Magnolia brand is best)
    4 egg yolks
    4 cups of sugar
    1 tablespoon of Madagascar vanilla or a couple of vanilla pods
    1/2 can of evaporated milk, like Carnation brand.
    6 ounces of cognac or bourbon (optional)


    Take the four cups of sugar and put in a flat pan on medium heat. Once the sugar on the bottom starts to caramelize, mix in the sugar on top and keep moving until all the sugar is caramelized (should look and have the consistency of maple syrup.). Take your caramelized sugar and pour into the cupcake baking dish, at least enough to coat the bottom of each cupcake. Then take your deep baking dish, fill it up to about an inch or so with water. Place your caramel coated cupcake baking dish in the deep dish with the water.
    Pour both cans of the sweetened condensed milk in the blender. Beat the four egg yolks and pour into blender with milk. Mix for 15-30 seconds. Pour in the vanilla and the evaporated milk. Mix for another 15-30 seconds. Pour in your cognac or bourbon. Mix for 5-10 seconds. Take your mixture and fill each cupcake holder in the baking dish. Do not fill to top as the mixture will rise a bit as it bakes.
    Place in oven at 350 degrees for 35-45 minutes or until a fork sticked in the middle of one of the flans comes out clean. Take out of oven and let cool for a few hours. Find a dish that is larger and wider than the flan baking dish. Flip the flan baking dish upside down onto the larger dish. Leave there until all the flan cupcakes slowly drop onto the dish, it will take some time, caramel oozing on top. You might need to nudge them by tapping on the bottom of the cupcake dish.
     
  18. a tailor

    a tailor Well-Known Member

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    Location:
    chicago suburbs
    put the water on to boil for pasta. bow ties or spirals hold the sauce the best.
    in a blender,put.
    1 cup of olive oil.
    2 cups of fresh basil leaves. not packed too tight.
    1/2 cup grated italian cheese, your choice of.
    2 garlic cloves choped.
    a little salt and pepper to taste.
    puree till smooth.
    add 1/4 cup pine nuts and blend 4 or 5 seconds. sauce is done.
    the water is boiling now. do the psata al dente, drain.
    toss the pasta with the pesto before it cools, and serve.
    once you aquire the taste, its the only way to eat pasta.
    [​IMG] [​IMG] [​IMG] [​IMG]
     
  19. esquire.

    esquire. Well-Known Member

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    rub a whole chicken with a mixture of salt, pepper and rosemary. run a slit through the skin big enough for you to put in your hand and rub some more on the meat. put a whole lemon (spearing a few holes on it with a fork), a couple of onions, some garlic, lemongrass and spring onions in the chicken's cavity. rub a little olive oil on the skin. place the chicken on top of a bed of sliced potatoes in a roasating pan and cook it in the oven until golden brown.
    Of course, I haven't tasted it so it probably ends up tasting fabulous with the lemon and lemongrass together.

    But it seems strange to me that you'd use both the lemon and lemongrass since they can serve as substitutes for one another. Usually, you use one or the other. Plus, lemongrass is associated with asian cuisine and you wouldn't usually use olive oil in an asian dish. But, with the rosemary and lemon, I guess this really isn't really asian.

    For some people, who might not have access to fresh lemongrass, could try adding another lemon inside the cavity of the chicken to give it that extra citrusy kick the lemongrass was providing.

    Oh, and, here's one of the best site for recipes. The guy behind has gathered recipes from about 50 different sources, and printed all the recipes so you can get like 100 recipes from each source. He's got some good sources for his recipes: Alton Brown, Bon Appetite, Diabetic Recipes, Galloping Gourmet, Vegetarian Recipes, Pressure Cookbook recipes, etc... And, its one of those donation sites, where you don't have to pay for the recipes and instead relies on donations.

    http://www.madsrecipes.com/
     
  20. Ivan Kipling

    Ivan Kipling Well-Known Member

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    All Purpose Chocolate Layer Cake

    Here's a delicate, tender chocolate cake, suitable for all occasions. All ingredients must be room temperature. Utensils, too.

    2 cups flour

    scant, 2 cups sugar

    1 teaspoon soda

    1 teaspoon salt

    1/2 teaspoon baking powder

    3/4 cup water

    3/4 cup buttermilk

    1/2 cup butter, softened

    2 large eggs, beaten slightly

    1 teaspoon vanilla, rum, coffee liqueur, or chocolate liqueur

    4 ounces melted, unsweetened chocolate. I use Nestle.

    Preheat oven, to 350. If your oven runs, hot . . . 325.

    Grease and flour 13 X 9 inch baking pan, or three 8 inch, layer pans. Layer pans must be lined in wax paper that has been fitted to the pan. Grease and flour the wax paper, and the bottoms of the pans. I use Baker's Joy.

    Begin melting the chocolate in a double boiler, or in a bowl over simmering water. I don't recommend microwave melting. Add a pat of butter to your chocolate, while melting. Mix. This prevents the chocolate from clumping (seizing.)

    Sift dry ingredients together, six times. Set aside.

    Cream butter and vanilla on high speed of mixer, until fluffy. Gradually add suger, little by little, beating on high speed. Scrape mixing bowl, as needed. Once butter and sugar are incorporated, beat on high speed for three minutes. Slowly begin to add lightly beaten eggs to mixture. Beat on low speed until eggs are thoroughly blended into butter/ sugar mixture. Beat on high speed, for three more minutes, until butter, sugar and egg mixture has about doubled its volume. Five minutes, if necessary. Scrape bowl, as needed.

    Empty one third of dry ingredients, into batter. Mix on low speed of mixer, or by hand, until incorporated. Do NOT, overbeat.

    Mix buttermilk and water, together. Add one half of liquid mixture, to batter. Mix on low speed until incorporated.

    Empty another third of the dry ingredients, into the batter; mix.

    Pour the rest of the buttermilk / water slowly into batter; mix.

    Finish with the rest of the dry ingredients. Mix until all ingredients are incorporated. Do NOT overmix.

    Add cooled, melted chocolate slowly into batter. Beat on low speed, until batter is uniformly brown. Do NOT overmix. If you do, your cake will be tough, and full of tunnels.

    Use a scale to measure out the batter into three layer pans, or pour into 13 X 9 inch, baking pan.

    Bake oblong, 40 to 45 minutes. Layers, 30 to 35 minutes. WATCH THE CLOCK. Start to check your cake (s) twenty minutes after baking begins. If it's hot outside, your cakes may cook, faster. During winter, perhaps slower. Oblong cakes, are a little more difficult . . . the center must be absolutely cooked; this can take some extra time. But don't overbake.

    Layers are finished baking, the instant that they shrink from the sides of their pans. Do NOT overbake.

    Allow 13 X 9 inch cake, to cook completely on rack . . . frost.

    Invert layers immediately, out of the oven, onto grease lined wax squares that have been placed on racks. This takes some dexterity. But if you allow your cakes to cool inside their pans, they will overcook. Have towels on your counterspace. Place the hot pans on the towels. Place the greased wax square and rack, on top of your layer pan; invert. It takes some practice, but you'll get the hang of it. Frost with caramel frosting, or with chocolate. Dust top of cake with cocoa powder, or with finely ground coffee.

    Decorate as desired. Voila.

    [​IMG]
     

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