1. Pour ~1/3rd standard glass of oil (standard glass is ~200ml) 2. Add 2 teaspoons of mustard and honey 3. Add a bit (teaspoon) of vinegar 4. Add spices (cloves, juniper, paprika, salt & pepper) - you can go crazy here Note: You'll probably have to grind cloves and juniper in a mortar first 5. Mix
Meat:
1. Salt & pepper it 2. Drop into a bowl, pour marinade all over it 3. Use your hands to rub marinade in (just like you'd be preparing the dough) 4. Leave it in the fridge for 24-48h (meat needs time to soak it in)
When you take it out of the fridge, it's going to look more or less like this:
1. Set oven to 200C 2. Slice up onion and garlic, add to meat and put it all into a heat-resistant glass 3. When oven heats up, put it in for 45 minutes 4. Done
When taken out of the oven:
Final result:
Enjoy the herbal scent ovveride and tender, juicy meat literally melting in your mouth and taking you to the land of bliss.
Whole milk works best since it makes it thicker and I just substituted crushed tomatoes in a can since I didn't have any but it still turned out amazing.
Cut zucchini thin (1-2 mm), cook in hot pan and butter, put only one layer of zucchini, get a nice golden coloration, add lemon. Repeat until all zucchini is cooked.
I can make a cheap spaghetti sauce and chicken stir-fry that's pretty much it lol. If anyone desires my staple University recipes I can post them. Hopefully some good recipes will come out of this thread, I could really use some more!
Mussels in white wine sauce is one of my favourites. It's one of the easiest dishes ever but impresses the hell out of people who don't know that.
Take about a pound of mussels and clean them. This means soak them in cold water for a while, toss out any that aren't completely shut, pull off the stringy bits and wipe them with a paper towel. This is actually the hardest part of the recipe.
Melt some butter in a big pan (the kind you'd use for a big stir fry). Sautee some garlic and shallots (or onions) until the shallots go clear. Pour in about a glass of white wine. Add the mussels and put the lid on. You want to cook them for about 8 minutes until they're all open.
Take the mussels out and put them on your serving plate. How much effort you put in here depends on how much you want to impress people, since it's going to taste the same no matter what. You can discard the half of the shells with no meat or just pop them wide open. While you're doing this let the sauce left in your pan boil down. Pour the sauce over everything and garnish the mussels if you're feeling tryhard.
My mother is Italian so I picked up on a few things. Pasta, sauces, fish. Simplest one is pasta with garlic, olive oil, a bit of oregano, and some fresh cracked black pepper. Nothing else.
I really shouldn't need to make a recipe. Literally the hardest thing is cooking perfect pasta.
On May 24 2011 08:24 platorepublic wrote: Oh noes, pork is winning. I'm a vegetarian.
Lettuce, tomatoes, radish, cucumber, red onion: cut into pieces and throw into a bowl. Get some yellow cheese and slice it up like macaroni, add it up. Sauce: sour cream, mayonnaise, salt, pepper, basil, fresh dill.
For non-vegetarians you can add fried chicken bits to the mix.
Buy Fresh Yellow Croakers, preferably live If live kill it. Preferably with a SINGLE blunt blow (or else you ruin the meat texture) then descale If not descale it. ONE Fine cut along the gut, remove all organs. (they are edible just not very good imo) Steam the fish over a bed of scallions. Served with soy sauce.
i know op doesnt like using ovens but this is simplest and most delicious recipe for a pasta bake.
200g pasta (i like the macaroni ones) 100g mozarella cheese Tin of Chicken Soup. Tin of sweetcorn Tin of tuna Salt and pepper
Cook pasta in water for 8mins. Pour pasta in a oven proof pan. Add in the soup straightouta the can, Drain sweetcorn and tuna and add em straight in. Add cheese leave some behind, Season and Stir, Add remaining cheese on top.
You need: 12 Potatoes 2 Onions A little bit of garlic Salt and pepper Grating cheese Butter 5 deciliters of cream
1. Pre-heat oven to 200 degrees Celsius 2. Peel 12 medium-sized potatoes 3. Slice them in thin slices, the thinner the better imo 4. Slice 2 medium-sized onions 5. Chop 2 pieces of garlic 6. Mix it all in layers in a buttered pan and salt and pepper it 7. Pour over 5 deciliters of cream (it sounds like a lot, but it isn't!) 8. Top with cheese, any kind will do 9. Put it in the oven for an hour
About 400 grams of cod Leek A pepper Two tomatoes (and/or more vegetables, whatever kind really) Crayfish Lime Salt and pepper Chili powder Butter
1. Chop 400 grams of cod, leek, a pepper and a couple of tomatoes or whatever vegetables you want in it. It's nice to have vegetables of different colors, especially red and green ones. You can use red onions, but it makes the stew look rather greyish. 2. Fry the leek and the cod until the cod is done, which it is when it's white all the way through. Salt and pepper, pour fresh lime and add some chili powder. 4. Put in all of the vegetables, the crayfish and about 2 deciliters of cream. Turn down the heat and wait until it tastes well.
You can also do this recipe with chicken and bacon. Just swap the 400 grams of cod for 2 fillets of chicken and 250-300 grams of bacon and drop the lime in favor of curry. Chicken goes better with crème fraiche than cream too, but it doesn't really matter.
You need: 400 grams of minced meat, pork, beef or mixed 1 onion Some garlic, I used two pieces Minced tomatoes in sauce Mushrooms
(Oregano Red wine/vinegar Parmesan Random vegetables)
1. Boil water for the pasta 2. Chop an onion and garlic in whatever ways 3. Put the minced meat, the mushrooms, the garlic and the onion in a buttered frying pan. Salt and pepper. 4. Put in the minced tomatoes in tomato sauce and add some soy when the meat is done 5. Let it cook on lower heat for about fiften minutes more for it to gain flavor
You can basically use whatever spicing you feel like. Here are some tips: Parmesan cheese Red wine or vinegar Oregano Meat extract Fresh vegetables, like tomatoes, carrots, leek, corn or peppers
On May 24 2011 08:38 platorepublic wrote: I don't like using the oven, cause it's just too much fuss: cleaning, settings etc... wow I sound like a noob.
lol don't worry, same here ^^ I usually skip oven recipes when I'm looking stuff up.
Many of the oven stuff can be done on microwave tho, with some adjusting.
I enjoy food but for the most part stick to the microwave+stove. Making anything fancy requires too much effort and planning - and unfortunately I rather play some sc2 than to spend an hour making food.
I only eat wok 90% of the time. So meat & random vegetables with either rice / noodles.
On May 24 2011 08:55 platorepublic wrote: I don't even have a microwave, lol.
Microwaves are good to "precook" some vegetables who normally take more time to cook (potatoes, carrots, certain cabbages) and speed up the cooking process
Preperation: Cook the noodles (let them cool) Wash & cut everything else in small pieces. Make the marinade. Add everything in a bowl. 30min+ in a refrigerator
ingredients (4 persons) 2 onions (80g) 1 red & green bell pepper (250g) 200g cooked ham 500ml broth (chicken, vegetable) 200g long grain rice 1 jar small mushrooms (champignons) (150g) 250g tomatoes 50g gouda (or any other crumbled cheese) salt, pepper, paprika some butter
preperation: Melt butter in a pan. Add chopped onions & bell pepper for ~10mins (stir). Add cut cooked ham and stir 3mins. Add uncooked rice. ~2min. Add the broth. Let everything cook for ~25mins on low heat (let the rice quell). Add the mushrooms & tomatoes and season everything with salt, pepper. Heat everything up for ~3mins and then add the cheese. After it has melted serve.
On May 24 2011 09:49 kOre wrote: People should make these and take pictures and upload so that it makes others hungry so that they end up making it lol
I couldn't sleep, so I ended up making a gratin lol. It's in the oven and will be out in an hour : ) Pictures then! : D
Also marinated some pork for tomorrow's barbecue. Going to be awesome together with the gratin and a sallad!
Recipe for marinade:
Olive oil Soy Mustard Salt Pepper Thyme Liquid honey
I got together with some of my friends and had a student dinner party: every one of these dishes was under £5 (roughly $8) and they are all incredibly easy.
Recipe: 1. Peel and slice potatoes thinly. Fry in a deep pan with enough vegetable oil to cover (you might have to do several batches). Make sure the oil is hot and be very careful! The potatoes should be soft enough that you can poke through them easily with a fish slice or similar. Remove from pan and place on a kitchen towel to absorb the extra oil. Meanwhile beat the eggs, add salt and pepper, then tip the potatoes into the eggs. 2. Chop onions in rings or dice as you prefer and fry them in a clean pan with a little olive oil. Once they start to go soft, add the potato egg mixture and don't stir. Keep checking the underside until the omelette has turned a lovely golden brown. 3. Difficult part: Find a plate big enough to cover the top of the pan. Place the plate on top of the frying pan being careful that you cover all the edges and flip the omelette onto the plate with the runny side down. Slide the omelette back into the pan to finish and again keep checking the underside. 4. Serve cut into little cubes with cocktail sticks (amazing with Moroccan harissa) or, if you want to be more traditional, in pizza shaped slices between two pieces of stale baguette.
Recipe: 1. Brush the peppers with a little olive oil and place under the grill on a high temperature. Keep an eye on them and make sure to keep turning them. Keep them there until the skin starts to blister and go black. 2. Difficult part: Quickly place the peppers in a seal-able tub or cling filmed container, trying to lose as little heat as possible. Allow the peppers to evaporate for about a minute. Now using your fingers of steel that you have developed from a life of gaming peel off the skin. It should come easily but painfully. 3. Slice and you're done! Excellent with any kind of starter, fish or savoury pastry.
Recipe: Tomato: Chop tomatoes and garlic. Mix with olive oil and oregano. Salt and pepper. Mushroom: Fry some garlic in oil and add sliced mushrooms and thyme. At the last second add the spinach leaves and a splash of white wine if you fancy.
Apply chosen topping liberally to a slice of baguette and stick under grill. Add mozzarella and replace under grill until the cheese has melted.
Err... making soup by dumping whatever you want in water and salt? Wouldn't it be better with at least chicken stock or beef broth? Lots of veggies make the soup more flavorful too.
On May 24 2011 08:05 starfries wrote: Mussels in white wine sauce is one of my favourites. It's one of the easiest dishes ever but impresses the hell out of people who don't know that.
Take about a pound of mussels and clean them. This means soak them in cold water for a while, toss out any that aren't completely shut, pull off the stringy bits and wipe them with a paper towel. This is actually the hardest part of the recipe.
Melt some butter in a big pan (the kind you'd use for a big stir fry). Sautee some garlic and shallots (or onions) until the shallots go clear. Pour in about a glass of white wine. Add the mussels and put the lid on. You want to cook them for about 8 minutes until they're all open.
Take the mussels out and put them on your serving plate. How much effort you put in here depends on how much you want to impress people, since it's going to taste the same no matter what. You can discard the half of the shells with no meat or just pop them wide open. While you're doing this let the sauce left in your pan boil down. Pour the sauce over everything and garnish the mussels if you're feeling tryhard.
Try doing this:
1) Do NOT soak the mussels. They will release the juices and lose a lot of flavor. You may want to soak clams in salty water if you ever make them, though (as they could contain sand). 2) Do not use butter, but good olive oil 3) Do not use onions or shallots, garlic only. Onions and mussels do not go very well together imho (although I admit a minority of people like them, so up to you in the end) 4) Add the white wine after the mussels, its flavor will be stronger once it evaporates 5) Add fresh parsley after the wine. 6) If the mussels are fresh and good quality (you got them from a reliable and good fish market), cook them for 5 minutes - the more you cook, the worse the texture and taste.
Let me know
On May 24 2011 10:25 zasta wrote: Mushroom and Tomato Brusccettas (spelling?)
Bruschette (plural)
The recipe for real, basic bruschette is actually easier. Just cut any big loaf of bread in slices or, alternatively, a ciabatta in half. Baguettes won't work as they are too French. Stick in the oven and toast the bread. Rub a bit of garlic on the toasted bread and add a mix of minced tomatoes, oregano, parsely, olive and salt. Distribute the sauce on the bread while it's still hot.
I have always wondered why foreigners tend to turn every Italian recipe into an overcomplicated mess.
On May 24 2011 08:05 starfries wrote: Mussels in white wine sauce is one of my favourites. It's one of the easiest dishes ever but impresses the hell out of people who don't know that.
Take about a pound of mussels and clean them. This means soak them in cold water for a while, toss out any that aren't completely shut, pull off the stringy bits and wipe them with a paper towel. This is actually the hardest part of the recipe.
Melt some butter in a big pan (the kind you'd use for a big stir fry). Sautee some garlic and shallots (or onions) until the shallots go clear. Pour in about a glass of white wine. Add the mussels and put the lid on. You want to cook them for about 8 minutes until they're all open.
Take the mussels out and put them on your serving plate. How much effort you put in here depends on how much you want to impress people, since it's going to taste the same no matter what. You can discard the half of the shells with no meat or just pop them wide open. While you're doing this let the sauce left in your pan boil down. Pour the sauce over everything and garnish the mussels if you're feeling tryhard.
Try doing this:
1) Do NOT soak the mussels. They will release the juices and lose a lot of flavor. You may want to soak clams in salty water if you ever make them, though (as they could contain sand). 2) Do not use butter, but good olive oil 3) Do not use onions or shallots, garlic only. Onions and mussels do not go very well together imho (although I admit a minority of people like them, so up to you in the end) 4) Add the white wine after the mussels, its flavor will be stronger once it evaporates 5) Add fresh parsley after the wine. 6) If the mussels are fresh and good quality (you got them from a reliable and good fish market), cook them for 5 minutes - the more you cook, the worse the texture and taste.
Let me know
I actually just bought another pound of mussels so I'll try this out. I learned to soak the mussels to release sand but tbh the ones I buy are rope-grown so I don't know why I do it. Thanks for the tips.
edit: on 4) do you mean pour the wine over the mussels immediately or after a little while?
Basic method of making vegetable soup, or vegetable and chick peas/beans/you name it is to build it up!
Dash of oil, add in chopped garlic and onions, make sure you dont overcook/burn them, you want the oil to mix in with the water from the onions and the garlic aroma.
Next on you pitch in those vegetables that take longer to cook, chopped carrots, potatoes, celeri, red pepper etc. Adding just a pinch of salt will force some water out of the vegetables and really brings out their flavor. I usually add seasoning herbs at this point, thyme, oregano, basilic, ground black pepper, chive, preferences really.
Proceed to add low sodium broth once the vegetables are tender yet still crisp, you dont want them too soft, chicken or vegetable is most common but beef broth will go better with some ingredients. Look for bio broth cubes if you're willing to spend a little more for quality.
Canned diced tomatoes, frozen peas, corn or chopped green beans will save you a lot of time in the preparation process. Avoid canned vegetables (except low sodium tomatoes), the taste is altered way too much.
Serve with some ground cheddar, a cracker or 2 and enjoy ^^
Cooking in the oven is great (a must for fish), you just need to get used to relying on waxed paper/aluminum foil, it saves the hassle of cleaning the dish afterward.
On May 24 2011 10:57 Hatsu wrote: As an Italian I shall make my remarks:
On May 24 2011 08:05 starfries wrote: Mussels in white wine sauce is one of my favourites. It's one of the easiest dishes ever but impresses the hell out of people who don't know that.
Take about a pound of mussels and clean them. This means soak them in cold water for a while, toss out any that aren't completely shut, pull off the stringy bits and wipe them with a paper towel. This is actually the hardest part of the recipe.
Melt some butter in a big pan (the kind you'd use for a big stir fry). Sautee some garlic and shallots (or onions) until the shallots go clear. Pour in about a glass of white wine. Add the mussels and put the lid on. You want to cook them for about 8 minutes until they're all open.
Take the mussels out and put them on your serving plate. How much effort you put in here depends on how much you want to impress people, since it's going to taste the same no matter what. You can discard the half of the shells with no meat or just pop them wide open. While you're doing this let the sauce left in your pan boil down. Pour the sauce over everything and garnish the mussels if you're feeling tryhard.
Try doing this:
1) Do NOT soak the mussels. They will release the juices and lose a lot of flavor. You may want to soak clams in salty water if you ever make them, though (as they could contain sand). 2) Do not use butter, but good olive oil 3) Do not use onions or shallots, garlic only. Onions and mussels do not go very well together imho (although I admit a minority of people like them, so up to you in the end) 4) Add the white wine after the mussels, its flavor will be stronger once it evaporates 5) Add fresh parsley after the wine. 6) If the mussels are fresh and good quality (you got them from a reliable and good fish market), cook them for 5 minutes - the more you cook, the worse the texture and taste.
Let me know
I actually just bought another pound of mussels so I'll try this out. I learned to soak the mussels to release sand but tbh the ones I buy are rope-grown so I don't know why I do it. Thanks for the tips.
edit: on 4) do you mean pour the wine over the mussels immediately or after a little while?
Yeah good mussels will never have sand inside as they don't live on the seabed. I have no idea why some people clean them as if they were clams, I believe it might be due to a bit of misinformation.
I personally pour the wine right after the mussels so that it has more time to properly evaporate.
Some people also add tomatoes to the mix, but I am not a big fan - I like the taste of garlic, oil and parsley (in fact I tend to soak bread in the sauce after I am done with the mussels, it's delicious).
You need: 12 Potatoes 2 Onions A little bit of garlic Salt and pepper Grating cheese Butter
1. Pre-heat oven to 200 degrees Celsius 2. Peel 12 medium-sized potatoes 3. Slice them in thin slices, the thinner the better imo 4. Slice 2 medium-sized onions 5. Chop 2 pieces of garlic 6. Mix it all in layers in a buttered pan and salt and pepper it 7. Pour over 5 deciliters of cream (it sounds like a lot, but it isn't!) 8. Top with cheese, any kind will do 9. Put it in the oven for an hour
You need: 12 Potatoes 2 Onions A little bit of garlic Salt and pepper Grating cheese Butter
1. Pre-heat oven to 200 degrees Celsius 2. Peel 12 medium-sized potatoes 3. Slice them in thin slices, the thinner the better imo 4. Slice 2 medium-sized onions 5. Chop 2 pieces of garlic 6. Mix it all in layers in a buttered pan and salt and pepper it 7. Pour over 5 deciliters of cream (it sounds like a lot, but it isn't!) 8. Top with cheese, any kind will do 9. Put it in the oven for an hour
Can I substitute the cream with milk?
If you use milk instead of cream, throw in some butter. Basically the butter = milkfat which sort of = cream if you add milk as well.
Ingredients: Ground Beef [1lb] Tomato Sauce [2 x 498mL] Tomato Paste [156mL] Onion [Medium] Garlic [5 Cloves] Spices [I use Basil, Oregano, Chili Powder, Cayenne Pepper and Parsley] Spaghetti
Instructions: Dice onion and garlic and saute with olive oil Add ground beef, cook until the beef is browned. Drain fat as necessary. Add tomato sauce and tomato paste. Add spices to desire. Turn heat to medium. Stir, and let simmer for about an hour stirring occasionally. Now fill pot with water and boil. When boiling place spaghetti in, and take lid off. (about a handful is good for one serving I find, you'll get the handle on how much you need after a few tries). Cook till al dente. Drain water, serve!
I find that 1lb of beef ratio makes about 3 servings for me. Also, ground beef is pretty much the cheapest meat there is (bought four packs today on sale lol, 2 weeks of beef here I come! :D) so this is a very handy recipe. Also keep in mind that these are spices to my taste, try adding or subtracting depending on what you like.
something really easy as a healthy dessert that i recently learned:
if you peel bananas, freeze them and then blend them, it tastes just like banana ice cream (seriously no other ingredients). the texture gives it a very ice cream like texture, without any additional calories.
if you want something a little bit more taste, you can mix in some nuts/jam/preserves/puree'd fruit really anything you want.
And for the grip you should be using to cut a vegetable, or whatever follow
just look how he has his hand on the onion. Have your wrist in the cutting board, pinky and thumb hold the onion from either sides, and the rest of your fingers ontop, and as you cut, slowly push the onion forward.
Terminology Starting with some simple terms to begin with, and obviously I shall be editing more and more over time. I shall also try to break it down in different types.
Knife Work Terms Julienne – is a method of food preparation in which the food item is cut into long thin strips. Common items to be julienned are carrots Alumette - is a matchstick-sized cut, 3 mm x 3 mm x 5 to 6 cm (1/8 in. x 1/8 in. x 2 to 2½ in.) long Dicing - is a method of food preparation in which the food item is cut into small blocks or dice. This may be done for aesthetic, or artistic, reasons or to create uniformly sized pieces to ensure even cooking. Dicing is a desirable method of food preparation, due to the small nature of the pieces of food, which allows the spread of flavour and texture throughout the dish, as well as a somewhat faster cooking speed. Chiffonade - Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. Butterfly - A method of cutting meats so that it will lay flat and even. Difficult to describe without visual effects, but the meat is sliced in the center, without going all the way through, and opened to lay flat like the wings of a butterfly
Cooking Terms Emulsify - To bind together liquid ingredients that do not dissolve into each other. Most common is oil into vinegar or citrus juice to make a vinaigrette. The oil is poured very slowly into the acid while whisking or blending vigorously, until the mixture is thickened and the liquids become one. Deglaze - The process of scraping up all the frond, or browned bits, that collects in the bottom of a pan or skillet after cooking. Liquid is added to the pan and, as it heats up, the bottom is scraped with a spoon or spatula so that the residue is added back into the liquid for lots of extra flavor. Caramelize - The process through which natural sugars in foods become browned and flavorful while cooking. This is usually done over a constant heat of low to medium-low. Caramelization can be quickened with the addition of a little sugar. Either way, be careful not to burn. Dredge - To coat before cooking with dry ingredients such flour, corn meal, bread or cracker crumbs, or other mixtures. Sweet items are sometimes dredged with sugar and/or spices, such as cinnamon, after baking or frying. Poach - To cook food in gently simmering, never boiling, liquid.
12” soft shell roast beef horse radish aioli(horse radish, mayo, salt and pepper) Dijon mustard Banana peppers Red onion Lettuce Swiss cheese
Procedure 1. heat up roast beef then melt cheese overtop, 2. in middle of shell put smear of aioli, Dijon mustard, then over that put the banana peppers, red onion and lettuce 3. add roast beef with melted cheese 4. wrap and enjoy
Chipotle Chicken wrap Ingredients
12” soft shell grilled chicken (sliced) chipotle aioli(chipotle peppers pureed, mayo, salt and pepper) cheddar cheese(grated) diced tomato lettuce bacon
procedure 1. grill chicken then slice it, and cook three pieces of bacon 2. put a smear of chipotle aioli to center of shell, add cheese, lettuce, tomato 3. slice chicken then add to wrap 4. add cooked bacon 5. wrap and enjoy
Ingredients 2 cups shredded beef or other filling 12 corn tortillas 1/2 cup corn or canola oil 1 tomato, diced 1 bunch green onions, chopped 1/2 head lettuce, shredded 2 cups guacamole 2 cups Chihuahua or Jack cheese, grated 1 cup salsa fresca and/or salsa verde
procedure 1. in a frying pan, heat up a bit of oil, then fry each tortilla lightly on both sides. 2. After the tortilla’s are fried, sauté the beef (or chicken or whatever meat you want) and diced tomatoes. 3. Put the beef and tomato mixture in the middle of each tortilla, then cheese, lettuce, bit of salsa, then guacamole, and garnish with a big helping of green onion. 4. Eat and enjoy!
Ingredients: Sugar Lemon juice Water 6oz salmon fillet citrus salsa
procedure 1. in a pot or pan, add water and sugar into a pan. When sugar is fully incorporated into the water add in lemon juice to taste and reduce 2. when glaze is finished, take a brush and brush the glaze lightly onto the fish 3. in a pan, quickly sear both sides, then put into a 350F oven till its done 4. serve with fresh vegetables and rice for a complete meal
Procedure 1. preheat oven to 350 and cook a small handful of hashbrowns, or heat up vegetable oil in a small pot and heat oil, then fry hashbrowns in the oil(requires a lot of oil, so oven recommended unless you have a lot of cash to spare, or personal deepfryer) 2. in a skillet, quickly sauté onions and peppers, jalapenos, diced tomatoes and sausage 3. once saute’d add in the whisked eggs and scramble them in the skillet 4. add the grated cheese over the top of the mixture and add to oven to melt the cheese 5. put the hashbrowns in a bowl, and put the contents of the skillet overtop
Ingredients: 2 large carrots 2 large parsnips Half rutabaga 2 stalks celery 1 tbsp each chopped fresh parsley and thyme 3 lb salmon fillet 8 thin slices lemon 1/4 cup lemon juice 1 tbsp vegetable oil 1 clove minced garlic 1/2 tsp salt + pepper
Procedure 1. Jullienne the carrots, celery, parsnips and rutabaga 2. Blanch the vegetables for about two minutes, then shock in ice water to stop the cooking, drain, chill and pat dry 3. Centre 30-inch long piece of parchment paper crosswise on large rimmed baking sheet; arrange vegetables in centre, same length as salmon. Sprinkle with parsley and thyme. 4. Cut salmon into 8 pieces and place overtop the vegetables 5. Put lemon on salmon, then wrap the salmon 6. In small bowl, whisk together lemon juice, oil, garlic, salt and pepper; drizzle over salmon. Fold short ends of paper over salmon; bring long edges together and fold tightly to form package. 7. Bake in 425°F (220°C) oven until vegetables are tender and fish flakes easily when tested, about 20 minutes.
Ingredients: Kaiser bun 4 prawns(deveined and shelled, tails removed) 2 eggs beaten panko chipotle mayo any condiments you wish to add
procedure 1. dip each prawn into the liquid eggs 2. roll each prawn in the panko till coated 3. add oil to a pan, enough to submerge a prawn in 4. fry prawns in pan and toast kaiser 5. spread chipotle mayo on each side of the kaiser, then add the prawns to the bottom half. 6 add condiments of your choice
Ingredients 2 oz raw chicken cut into strips green leaf lettuce carrot cucumber onion zuchini salsa sourcream
procedure 1. julienne the cucumber, carrot, and a tiny tiny bit of the zuchini. dice the onion 2. with the remaining bit of zuchini, very very very thinly cut down the entire length of it so you have a thin piece as long as the entire vegetable. 3. cook your chicken in a pan, adding any spices you wish to it. 4. take the biggest piece of lettuce off your head of green leaf lettuce, then add in a tiny bit of each of your julienned vegetables, and put your chicken
ontop of those, then a small amount of salsa and sourcream. 5. Carefully roll your lettuce, then with your long piece of zuchini, carefully wrap it around your lettuce to hold it closed(note you can cut this piece of
zuchini into slender strips as well and slowly tie it off after you wrap around the lettuce).
procedure 1. julienne the carrots, cucumber, green pepper, and onion 2. in a bowl, add 3 parts oil to one part vinegar, then after making desired amount of vinagrette, add mixed greens, and toss with the vinagrette 3. put the greens on a plate, then add the julienned vegetables over the greens, add a few grape tomatoes 4. eat
Ingredients hot italian sausage broccoli zuchini green or sweet peppers sweet thai sauce vodka sauce alize, or other fruit wine pasta of choice
procedure 1. julienne the pepper, start pot of water for pasta 2. dice zuchini 3. cut the broccoli florette’s 4. cut the sausage into small pieces, add pasta to water 5. in a pan, saute the sausage, then add the vegetables 6. when meat and veg is almost fully cooked, add the alize and burn off the alcohol 7. add in the vodka sauce and sweet thai sauce 8. when pasta is finished, add to sauce 9. mix well and serve
ingredients 3 pears 1 large parsnip or 2-3 small ones 1 onion fresh herbs salt and pepper cream Vegetable stock(premade or storebought)
Procedure: 1. in a pot add about a litre of veg stock then 3 litres of cold water 2. bring water to a boil 3. While waiting on water, cut onion, pear and parsnip into cubes, add herbs(thyme and rosemary) 4. reduce the liquid to a simmer, then let it simmer for 1 hour 5. puree the mixture, then add back to a pot, add cream, and salt and pepper 6. enjoy soup goodness.
Ingredients 5-6 potato’s cheddar cheese salt pepper 35% cream chives butter minced or roasted garlic
procedure 1. peel potato’s, cut into smaller pieces, add to boiling water 2. in a metal bowl, add butter, cream and garlic and put bowl over boiling water 3. remove bowl from top of water when butter is melted 4. when potato’s are fork friendly, drain water, then pour contents of bowl into the potato’s 5. add salt, pepper, grate cheese into the mixture, then using a potato masher mash the potato’s 6. add chives, then stir them in 7. enjoy food
Ingredients 2 ounces butter 2 red bell (capsicum) peppers 4 spring onions 3 rashers (slices) bacon 3 ounces peas, thawed 1 cup risotto or arborio* rice 1 strand saffron 1 ½ cup vegetable stock, or chicken stock 1 tablespoon oyster sauce 1 teaspoon soy sauce 1 teaspoon Thai fish sauce 3 ounces chicken breast 8 ounces prawns 1 teaspoon coarse sea salt Freshly ground pepper Tbsp each, fresh oregano and parsley
Procedure: Heat butter in a wok or large, heavy skillet. Wash and cut the bell (capsicum) peppers into cubes. Wash, trim and cut the spring onions into diagonal slices. Sauté the chopped bell (capsicum) peppers, and spring onions for 1-2 minutes. Remove and set aside. Remove meat and skin from chicken breasts and slice meat into 2 inch (5 cm) pieces. Cut the bacon into small pieces. Sauté the chicken breast and bacon pieces and brown lightly. Remove and set aside.
Add the rice and saffron and sauté for 3-4 minutes. Add the vegetable or chicken stock and cook for 15 minutes or until the rice is cooked. Add the capsicum and spring onions, chicken breast and bacon, the thawed peas, oyster sauce, soy sauce, fish sauce, and prawns. Season with salt and pepper, add the fresh oregano and parsley, stir through and serve very hot.* Arborio rice or risotto rice are used in Italian dishes. It is not as dry or grainy as normal or parboiled rice.
Ingredients 1 lb chicken fillets or breasts 1 tablespoon curry powder 1 tablespoon lemon juice Vegetable oil 2 mangos 2 chili peppers 1 bunch spring onions 2 tablespoons lemon juice ¼ cup vegetable oil Salt and freshly ground pepper
Procedure brush the lemon juice over the chicken breasts, sprinkle with curry powder and fry about 3 minutes on each side.
Cut the mango from the pit, peel and cut into thin slices. Wash, trim and cut the chili peppers in half, removing most, if not all, of the seeds. Trim, wash and cut spring onions into thin slices. Mix the chili peppers, spring onions and mango slices. Whisk the lemon juice, oil, salt and pepper and pour over the mango salad. Add the chicken pieces an serve with naan bread or wraps.
Ingredients Chicken Stock Carrots Celery Onion Brocoli Cheddar cheese 35% cream Salt and Pepper to taste
Procedure 1. Add chicken stock to pot, add in desired level of water bring to a boil. 2. Cut the onion, celery, broccoli and carrot into smaller pieces, add to the water. 3. when the vegetables are all soft, add in your cream, then puree 4. add pureed soup back to stove, add in your cheese, salt and pepper, then let reduce by 1/3rd 5. Enjoy
2 tbsp olive oil 2 small "chicken" lobsters 1 onion 4 stalks celery 1 carrot 1 bay leaf 2 cups great nothern beans 2 tablespoons chili powder 2 cloves garlic 1 tsp ground toasted cumin 1/2 cup heavy cream 1 tablespoon chopped fresh cilantro salt cracked pepper
Procedure 1. Dice half the onion, celery and carrot into large pieces, place in a 6 quart or larger saucepan or stock pot with the bay leaf, peppercorns and 3 quarts of water and bring to a boil.
2. Put lobster into pot and boil for 15 minutes, remove the lobsters, strain the broth and set aside.
3. Fine dice remaining onion, celery and carrot.
4. Heat the pan and olive oil over medium heat and saute the onion, celery and carrot until translucent, add garlic and saute a bit more.
5. Add water, chili powder, cumin and white beans and cook until beans are done, about 45 minutes.
6. Remove lobster from shell, rough chop and add to soup.
7. Finish with cream and cilantro and season with salt and pepper.
Vegetables: 3 oz. brussel sprout leaves 1 oz. rock Shrimp 1 oz. chanterelles 1 teaspoon chives 1 teaspoon parsley
Procedure 1. Roast butternut squash for 15 minutes at 375°. Sweat garlic and shallots. Add squash meat. Cover with chicken stock and simmer 10 minutes. Blend and add butter.
2. Sweat brussel leaves till golden brown, add shrimp and chanterelles. Cook 2 minutes. Add parsley and chives.
One 6 ounce salmon fillets, skinless one cedar planks (make sure they are food grade) sea salt 1 large lemon
Crust Mixture: ¼ cup fresh dill, chopped ¼ cup shallots, chopped 1 cloves garlic, chopped half a green onions, chopped 1 tablespoons black pepper 1 tablespoons olive oil juice of half a lemon
Soak cedar planks in water for 4 to 6 hours. (This is essential to make sure planks do not catch fire, so don't skimp on this step)
Preheat grill to high.
Mix together all crust ingredients and spread on the upper side (not the skin side) of the salmon fillet.
Season the soaked planks with salt and pepper and place on the grill for 3 to 5 minutes with lid closed. They will begin to crackle and smoke.
Place salmon fillets carefully on cooking planks, skin side of the fish on the plank. Close the lid and bake the fillet for 12-15 minutes. Check periodically to make sure cooking planks have not caught fire.
Have a spray bottle of water on hand to spritz planks in case they do, but it is much less likely to happen if they have been well soaked beforehand.
Remove cooking planks from grill and squeeze lemon juice over salmon fillet. Enjoy!
ngredients 6 oz tuna steak sweet thai sauce soy sauce
Veggies and starch of your choice.
Procedure 1. mix about 1:2 ratio of soy sauce: thai sauce 2. Marinate the tuna in it for 3-4 hours 3. Grill mark your tuna then put it in a low temp oven 4. Cook your veggies and starch 5. Pull tuna from oven when cooked to desired level of doneness (should be rare – med rare for tuna) 6. enjoy
* 1 cup sugar * 3 eggs * 1 (14 ounce) can sweetened condensed milk * 1 (12 fluid ounce) can evaporated milk * 1 tablespoon vanilla extract
Procedure
1. Preheat oven to 350 degrees F. 2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. 3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil. 4. Bake in preheated oven 60 minutes. Let cool completely. 5. To serve, carefully invert on serving plate with edges when completely cool.
* 1/2 cup dried porcini mushrooms, chopped * 1/2 (10 ounce) can cream of mushroom soup * 1/4 cup boiling water * 4 cups chicken stock * 1 tablespoon butter * 1 tablespoon olive oil * 1 onion, finely chopped * 1 clove garlic, crushed * 1 3/4 cups Arborio rice * salt and pepper to taste * fresh thyme, chopped * chopped fresh basil
Procedure
1. Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny. 2. In a saucepan over medium heat, bring the stock to a gentle simmer. 3. Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste. 4. Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente.
Ingredients Frozen pie crust 8 strips lean bacon, cooked and crumbled 4 large eggs 1 1/2 cups half-and-half or whole milk 1/4 teaspoon dried leaf thyme 1/8 teaspoon pepper 1 cup shredded sharp Cheddar cheese
Procedure In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned.
* 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds) * 3 tablespoons butter * 1 teaspoon salt * 2 cups white wine * 10 ounces canned beef consume * 10 ounces chicken broth * 10 ounces apple cider (unfiltered is best) * Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string * 1 loaf country style bread * Kosher salt * Ground black pepper * Splash of Cognac (optional) * 1 cup Fontina or Gruyere cheese, grated
Directions
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
~taken from alton brown of the food network (love this recipe)
1/2 cup Margarine, softened 1 1/4 cups Brown sugar 2 Eggs 3 squares Unsweetened chocolate, melted 2 cups All-purpose flour 1/2 tsp Baking soda 1/4 tsp Salt 1 tsp Baking powder 1 1/2 cups Mashed, ripe bananas 1/2 tsp Vanilla
Procedure
Preheat oven, grease and flour pans.
Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each addition. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla. Pour into prepared pans. Bake until cake tests done. Frost with a fluffy white frosting.
Oven Temp ~ 350° Baking Time ~ 15 - 20 Min. Pan Type ~ Three 9 inch round pans
4 med. potatoes 1/4 lb. butter Herb seasoned salt or salt free herb blend minced garlic Wash potatoes and pat dry; with sharp knife slice potato vertically but do not cut through, leaving about 1/2 inch in solid base holding from 1/8 to 1/4 inch thick. Arrange potatoes cut side up in baking dish. Brush or coat potato with butter. Sprinkle seasoning blend and add the minced garlic. Bake in 400 degree oven for 1 hour until slices fan out and begins to brown and crisp.
* 1 head green cabbage, finely shredded * 2 large carrots, finely shredded * 3/4 cup best-quality mayonnaise * 2 tablespoons sour cream * 2 tablespoons grated Spanish onion * 2 tablespoons sugar, or to taste * 2 tablespoons white vinegar * 1 tablespoon dry mustard * 2 teaspoons celery salt * Salt and freshly ground pepper
Directions
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
* 5 potatoes * 3 eggs * 1 cup chopped celery * 1/2 cup chopped onion * 1/2 cup sweet pickle relish * 1/4 teaspoon garlic salt * 1/4 teaspoon celery salt * 1 tablespoon prepared mustard * ground black pepper to taste * 1/4 cup mayonnaise
Directions
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop. 2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Chocolate mousse is the quintessential romantic French dessert. Prep Time: 4 hours Cook Time: 30 minutes Ingredients: • 2 cups heavy cream • 4 egg yolks • 3 tablespoons granulated sugar • 1 teaspoon vanilla extract • 7 oz bittersweet chocolate, melted and kept lukewarm Preparation: Heat 2/3 cup of cream in small saucepan until it just begins to steam. In a separate bowl, whisk together the egg yolks and sugar, and then add ½ hot cream, whisking constantly, until the mixture is thoroughly combined. Add the warm egg-cream blend back into the hot cream in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 degrees on a digital candy thermometer. Remove from the heat and stir in the vanilla extract and melted chocolate. Chill the chocolate custard thoroughly. Beat remaining 1 1/3 cups of cream in a separate bowl until stiff peaks form. Thoroughly stir ½ cup of the whipped cream into the chilled chocolate custard, and then gently fold in the remaining cream. The chocolate mousse is ready when the chocolate custard is thoroughly incorporated into the whipped cream, and no marbling shows. Serve chilled. Makes 8 servings.
Ingredients: 1/3 cup apple jelly 1 tablespoon honey 1 tablespoon Dijon mustard 1/2 teaspoon cinnamon -- ground 1/2 teaspoon salt 4 chicken breast halves
Directions:
Heat grill. In small bowl, combine all ingredients except chicken; blend well. When ready to barbecue, oil grill rack. Brush chicken with apple mixture; place on gas grill over medium heat. Cook 15 to 20 minutes or until chicken is fork tender and juices run clear, turning occasionally and brushing frequently with apple mixture
ingredients * 6 cups chicken stock * 1 1/2 teaspoons salt * 4 cups pumpkin puree * 1 teaspoon chopped fresh parsley * 1 cup chopped onion * 1/2 teaspoon chopped fresh thyme * 1 clove garlic, minced * 1/2 cup heavy whipping cream * 5 whole black peppercorns
procedure
1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. 2. Puree the soup in small batches (1 cup at a time) using a food processor or blender. 3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
* 1 (8-ounce) package cream cheese, softened * 2 cups canned pumpkin, mashed * 1 cup sugar * 1/4 teaspoon salt * 1 egg plus 2 egg yolks, slightly beaten * 1 cup half-and-half * 1/4 cup (1/2 stick) melted butter * 1 teaspoon vanilla extract * 1/2 teaspoon ground cinnamon * 1/4 teaspoon ground ginger, optional * 1 piece pre-made pie dough * Whipped cream, for topping
procedure Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
* 1/2 cup whole milk * 1 1/2 teaspoons unflavored powdered gelatin * 1 1/2 cups heavy cream * 3 heaping teaspoons instant espresso powder * 1/4 cup sugar * Pinch salt * 1 small white chocolate bar, for garnishing * 1 small dark chocolate bar, for garnishing
Directions
Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.
When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings. Sprinkle the shavings over each panna cotta and serve.
* 1 tablespoon butter * 1 tablespoon vegetable oil * 1 medium onion, roughly chopped * 1 tablespoon curry powder * 1/4 teaspoon cayenne pepper * 1 head cauliflower, cut in florets * 1 medium white potato, peeled and cut in chunks * 6 cups chicken stock * Salt to taste * 1/2 cup parsley, minced * 1/4 cup chives, finely chopped
Directions Heat butter and oil in heavy soup pot. Stir in onion and cook over medium heat until onions soften, about 10 minutes.
Stir in curry and cayenne. Mix well and cook for one minute. Stir in cauliflower and potato. Toss well to coat with curry mixture and sauté for two minutes, stirring.
Add stock. Bring to a boil. When boiling, lower heat and simmer until cauliflower is soft, about 20 - 30 minutes.
Let cool slightly. Strain soup, reserving liquid. Puree vegetables in food processor and return to liquid, combining with a whisk.
Put soup in clean pot to reheat. Check seasoning and add salt if necessary.
Provolone Cheese Hot pepper Roasted peppers 6 ounces of ground beef Onions Salt and pepper to taste
Directions Turn the ground beef into a uniform patty, ¾ inch thick at most. Preheat a grill or cast iron grill pan to high, and brush oil onto the patty, add salt and pepper, then grill till cooked to desired doneness. Add cheese, peppers, and onions just before you finish.
* 2 tablespoons olive oil * 1 onion, chopped * 2 carrots, peeled, thinly sliced * 1 red bell pepper, seeded, chopped * 3 large jalapeño chilies, seeded, minced * 1 28-ounce can crushed tomatoes with added puree * 3 cups water * 2 15-ounce cans black beans, rinsed, drained * 2 15-ounce cans kidney beans, rinsed, drained * 2 tablespoons white wine vinegar * 5 garlic cloves, minced * 2 tablespoons chili powder * 1 1/2 teaspoons ground cumin * 1 1/2 teaspoons ground coriander * 1/2 teaspoon ground cinnamon * 1/2 Cup Thickening agent
Directions Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, (thickening agent) white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
When I say thickening agent, I mean just that. Certain vegetables, or things like flour + oil mixed together, cornstarch and water, etc... More beans will do this, mashed or pureed squash or pumpkin, masa, etc...
* 3/4 cup soy sauce * 1/2 cup lemon juice * 1 tbsp fresh ginger, grated or minced * 1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes * 2 tbsp vegetable or olive oil * 1/2 cauliflower, chopped * 1 bunch broccoli, chopped * 2 carrots, sliced * 1 onion, chopped * 1 bell pepper, any color, sliced * 1 cup snow peas * 1 cup mushrooms, sliced (any kind) * 3 green onions, sliced * rice of your choice (cook it ahead of time)
Procedure:
In a bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least an hour.
In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.
Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.
Add the rice and cook just until heated through and well mixed.
cooking owns and is a valuable life skill!! everyone should do it! down with fast food etc.. the main thing to remember is that recipes aren't always strict rules, usually guidelines (much like the pirate code) i pretty much taught myself to cook from watching foodtv (i think its called food network in the us) and looking up recipes and techniques online.
Ingredients: Ground Beef [1lb] Tomato Sauce [Large can] Tomato Paste [Small can] Onion [Large] Spices [I use Basil, Oregano, Chili Powder, Cayenne Pepper and Parsley] Spaghetti
Instructions: Dice onion and place in pan with ground beef on medium-high heat, cook until the beef is browned. Drain fat as necessary. Add tomato sauce and tomato paste, then spices. Turn heat to medium Stir, and let simmer. Now fill pot with water and boil. When boiling place spaghetti in, and take lid off. (about a handful is good for one serving I find, you'll get the handle on how much you need after a few tries). Cook till al dente. Drain water, serve!
I find that 1lb of beef ratio makes about 3 servings for me. Also, ground beef is pretty much the cheapest meat there is (bought four packs today on sale lol, 2 weeks of beef here I come! :D)
Please, if you're going to teach him how to make it, at least do it right
Ingredients:
Ground meat (either beef or pork work well here) Tomato parts (in a can, I could tell you to blanche them yourself but that's a ton of work) Tomato paste Onion Garlic Spices (salt, pepper, oregano, red pepper - sweet or hot whichever you prefer, fresh basil) Olive oil Spaghetti
Preparation:
Sauce: Heat up olive oil on frying pan Add meat, stir until there's no raw meat visible Add onion and garlic Stir until meat is browned Add canned tomatoes (including the water that's in the can) and paste Add spices Leave it on slow fire for a couple of minutes
Spaghetti: Boil water When water is boiling add salt and a spoon of olive oil (it will prevent spaghetti from sticking and will add some taste) Throw spaghetti in Check on it every minute from 7 minutes onwards until desired effect is achieved When done, drain water, rinse with cold water (gets rid of the rest of flour that's on the spaghetti and further prevents from sticking)
Add them up and enjoy!
Edit: Protip: Before adding garlic to anything, squish the clove first, then cut/dice it. This way you get more flavour out of it.
Ingredients: Ground Beef [1lb] Tomato Sauce [Large can] Tomato Paste [Small can] Onion [Large] Spices [I use Basil, Oregano, Chili Powder, Cayenne Pepper and Parsley] Spaghetti
Instructions: Dice onion and place in pan with ground beef on medium-high heat, cook until the beef is browned. Drain fat as necessary. Add tomato sauce and tomato paste, then spices. Turn heat to medium Stir, and let simmer. Now fill pot with water and boil. When boiling place spaghetti in, and take lid off. (about a handful is good for one serving I find, you'll get the handle on how much you need after a few tries). Cook till al dente. Drain water, serve!
I find that 1lb of beef ratio makes about 3 servings for me. Also, ground beef is pretty much the cheapest meat there is (bought four packs today on sale lol, 2 weeks of beef here I come! :D)
Please, if you're going to teach him how to make it, at least do it right
I've suddenly developed a intrest in bakery. I didn't know where it came from it just appeared one day. I've been playing around with cookies for a while, read some books and tried free-styling but haven't suceded with anything fantastic yet.
My favorite ingredient is dark chocolate, i used to hate dark chocolate then one day my sisters boyfriend flew over and made a amazing chocolate cake. It was made of dark chocolate, butter, egg, and caster sugar. It's served with crème fraiche. Heres the exact ingredients involved: 675g dark chocolate 70% 450g butter 10 whole eggs 675g caster sugar
On May 24 2011 12:15 Avtonikov wrote: I actually quite enjoy making dishes that I find on tv shows or internet shows. Like pro at cooking (a spinoff of the purepwnage series).
The second you said hardcore chef, though, I knew you had to look up Regular Ordinary Swedish Meal Time.
but I didn't bother with the crazy chocolate prettification.
Absolutely delicious.
And this piperade recipie I've used a few times for veggie friends of mine:
Per person for a main meal: 1 vine tomatoe,cut a gentle cross in the bottom and leave in boiling water to remove the skin. 1/2 sweet pepper - broil in an oven (leave them under the grill, skin side up, halved till the skin starts to blacken and you can almost "slide" it off them) 1/2 small onion finely sliced 1 clove of garlic, chopped. (maybe less - this depends how much you like garlic) healthy smattering of piment d'espelette/whatever chilliesque thing you want 1-2 eggs some butter salt/pepper
chop the toms and peppers into reasonably chunky bits.
fry the onion till it softens, add the garlic, toms, peppers and piment, to the pan, cook it till the water from toms has gone mostly, split about half the dish off onto a plate, add the eggs +salt/pepper to taste to the remnants, and scramble (lightly - you don't want it to dry, shouldn't take long at all) in with the rest of the piperade
Plate up as prettily as you can - I had the non-egg piperade as a ring around the main piperade - you can just do it all eggy, but I found that a slight change in texture was quite nice, plus it looks kinda cool.
ta-daa. Super easy - just takes a while to prepare the toms/peppers - you don't *have* to do this bit, but it's much nicer to eat without the skins, and the peppers do taste different after broiling.
Making a good (spanish) tortilla is always awesome too - not hard as well - par boiled potatoes, diced, fry onions till they start to caramelise, add potatoes, cook for a little while longer (so the potatoes get a little of the onion flavour), then cheat - I turn the heat up WAY high here (only works with gas hobs - have electric a the moment, sadface) and then add eggs so the bottom seals pretty much instantly, making it far easier to remove the tortilla later on, make sure you stir the onion/potato mix a lot, otherwise your onions will sit at the bottom of the tortilla and burn, turn the heat down low after about 10 seconds - when you're pretty sure the bottom has sealed, and then cook till it's almost done (the top will start to turn from raw egg yellow to cooked egg white in places - bubbling through almost) - cheat again by whacking it under a grill.
Take off heat, flip onto plate - the bottom should be slightly golden brown and look smexy.
Alright, here we go: this is the actual, original recipe for Ragu' alla Bolognese.
Ingredients:
- 3 tablespoons of olive oil - 50g butter - 1 onion - 1/2 celery stems (make sure you remove the filaments/strings) - 1 carrot - 3-4 tablespoons of triple tomato concentrate or 4-5 of double double concentrate - 250g beef minced meat - 250g pork minced meat - 50/100g (depending on how you like it) of pancetta (this: http://www.clancysofchester.co.uk/pancetta.jpg). Alternatively, prosciutto crudo or speck should do. - 1/2L stock (personally I prefer beef stock) - 1 glass of red wine - 1 glass of milk
Preparation:
1) chop the onion, the carrot and the celery into very small pieces 2) mince the pancetta 3) mix the pancetta, the beef and the pork meat 4) put the oil and the butter in a pot on medium heat. Once it is melted and hot, add the minced vegetables and fry until the onion is golden/transparent 5) add the meat mix and stir until it becomes brown - should take a couple of minutes 6) add the glass of red wine and let it evaporate. You will now it is evaporated once you cant smell it anymore and the steam is mostly gone. 7) lower the heat. Make it VERY LOW (out of 6, I would say a 2). 8) dissolve the tomato concentrate in a bit of stock, add to the meat and partially cover the pot with a lid (leave a bit of space for the steam to go out). 9) Let it cook SLOWLY for 3-4 hours. Stir and mix the meat in the pot every 15/20 minutes or so - make sure that it doesn't burn, you need a good pot and very low heat for this to work. Every time you mix, add a bit of stock if it looks too dry. 10) During the last hour, add some of the milk every time you stir (instead of the stock).
This is how it should look like in the end:
Best enjoyed with fresh egg tagliatelle or penne. Spaghetti are not the best choice for this.
just look how he has his hand on the onion. Have your wrist in the cutting board, pinky and thumb hold the onion from either sides, and the rest of your fingers ontop, and as you cut, slowly push the onion forward.
Terminology Starting with some simple terms to begin with, and obviously I shall be editing more and more over time. I shall also try to break it down in different types.
Knife Work Terms Julienne – is a method of food preparation in which the food item is cut into long thin strips. Common items to be julienned are carrots Alumette - is a matchstick-sized cut, 3 mm x 3 mm x 5 to 6 cm (1/8 in. x 1/8 in. x 2 to 2½ in.) long Dicing - is a method of food preparation in which the food item is cut into small blocks or dice. This may be done for aesthetic, or artistic, reasons or to create uniformly sized pieces to ensure even cooking. Dicing is a desirable method of food preparation, due to the small nature of the pieces of food, which allows the spread of flavour and texture throughout the dish, as well as a somewhat faster cooking speed. Chiffonade - Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. Butterfly - A method of cutting meats so that it will lay flat and even. Difficult to describe without visual effects, but the meat is sliced in the center, without going all the way through, and opened to lay flat like the wings of a butterfly
Cooking Terms Emulsify - To bind together liquid ingredients that do not dissolve into each other. Most common is oil into vinegar or citrus juice to make a vinaigrette. The oil is poured very slowly into the acid while whisking or blending vigorously, until the mixture is thickened and the liquids become one. Deglaze - The process of scraping up all the frond, or browned bits, that collects in the bottom of a pan or skillet after cooking. Liquid is added to the pan and, as it heats up, the bottom is scraped with a spoon or spatula so that the residue is added back into the liquid for lots of extra flavor. Caramelize - The process through which natural sugars in foods become browned and flavorful while cooking. This is usually done over a constant heat of low to medium-low. Caramelization can be quickened with the addition of a little sugar. Either way, be careful not to burn. Dredge - To coat before cooking with dry ingredients such flour, corn meal, bread or cracker crumbs, or other mixtures. Sweet items are sometimes dredged with sugar and/or spices, such as cinnamon, after baking or frying. Poach - To cook food in gently simmering, never boiling, liquid.
12” soft shell roast beef horse radish aioli(horse radish, mayo, salt and pepper) Dijon mustard Banana peppers Red onion Lettuce Swiss cheese
Procedure 1. heat up roast beef then melt cheese overtop, 2. in middle of shell put smear of aioli, Dijon mustard, then over that put the banana peppers, red onion and lettuce 3. add roast beef with melted cheese 4. wrap and enjoy
Chipotle Chicken wrap Ingredients
12” soft shell grilled chicken (sliced) chipotle aioli(chipotle peppers pureed, mayo, salt and pepper) cheddar cheese(grated) diced tomato lettuce bacon
procedure 1. grill chicken then slice it, and cook three pieces of bacon 2. put a smear of chipotle aioli to center of shell, add cheese, lettuce, tomato 3. slice chicken then add to wrap 4. add cooked bacon 5. wrap and enjoy
Ingredients 2 cups shredded beef or other filling 12 corn tortillas 1/2 cup corn or canola oil 1 tomato, diced 1 bunch green onions, chopped 1/2 head lettuce, shredded 2 cups guacamole 2 cups Chihuahua or Jack cheese, grated 1 cup salsa fresca and/or salsa verde
procedure 1. in a frying pan, heat up a bit of oil, then fry each tortilla lightly on both sides. 2. After the tortilla’s are fried, sauté the beef (or chicken or whatever meat you want) and diced tomatoes. 3. Put the beef and tomato mixture in the middle of each tortilla, then cheese, lettuce, bit of salsa, then guacamole, and garnish with a big helping of green onion. 4. Eat and enjoy!
Ingredients: Sugar Lemon juice Water 6oz salmon fillet citrus salsa
procedure 1. in a pot or pan, add water and sugar into a pan. When sugar is fully incorporated into the water add in lemon juice to taste and reduce 2. when glaze is finished, take a brush and brush the glaze lightly onto the fish 3. in a pan, quickly sear both sides, then put into a 350F oven till its done 4. serve with fresh vegetables and rice for a complete meal
Procedure 1. preheat oven to 350 and cook a small handful of hashbrowns, or heat up vegetable oil in a small pot and heat oil, then fry hashbrowns in the oil(requires a lot of oil, so oven recommended unless you have a lot of cash to spare, or personal deepfryer) 2. in a skillet, quickly sauté onions and peppers, jalapenos, diced tomatoes and sausage 3. once saute’d add in the whisked eggs and scramble them in the skillet 4. add the grated cheese over the top of the mixture and add to oven to melt the cheese 5. put the hashbrowns in a bowl, and put the contents of the skillet overtop
Ingredients: 2 large carrots 2 large parsnips Half rutabaga 2 stalks celery 1 tbsp each chopped fresh parsley and thyme 3 lb salmon fillet 8 thin slices lemon 1/4 cup lemon juice 1 tbsp vegetable oil 1 clove minced garlic 1/2 tsp salt + pepper
Procedure 1. Jullienne the carrots, celery, parsnips and rutabaga 2. Blanch the vegetables for about two minutes, then shock in ice water to stop the cooking, drain, chill and pat dry 3. Centre 30-inch long piece of parchment paper crosswise on large rimmed baking sheet; arrange vegetables in centre, same length as salmon. Sprinkle with parsley and thyme. 4. Cut salmon into 8 pieces and place overtop the vegetables 5. Put lemon on salmon, then wrap the salmon 6. In small bowl, whisk together lemon juice, oil, garlic, salt and pepper; drizzle over salmon. Fold short ends of paper over salmon; bring long edges together and fold tightly to form package. 7. Bake in 425°F (220°C) oven until vegetables are tender and fish flakes easily when tested, about 20 minutes.
Ingredients: Kaiser bun 4 prawns(deveined and shelled, tails removed) 2 eggs beaten panko chipotle mayo any condiments you wish to add
procedure 1. dip each prawn into the liquid eggs 2. roll each prawn in the panko till coated 3. add oil to a pan, enough to submerge a prawn in 4. fry prawns in pan and toast kaiser 5. spread chipotle mayo on each side of the kaiser, then add the prawns to the bottom half. 6 add condiments of your choice
Ingredients 2 oz raw chicken cut into strips green leaf lettuce carrot cucumber onion zuchini salsa sourcream
procedure 1. julienne the cucumber, carrot, and a tiny tiny bit of the zuchini. dice the onion 2. with the remaining bit of zuchini, very very very thinly cut down the entire length of it so you have a thin piece as long as the entire vegetable. 3. cook your chicken in a pan, adding any spices you wish to it. 4. take the biggest piece of lettuce off your head of green leaf lettuce, then add in a tiny bit of each of your julienned vegetables, and put your chicken
ontop of those, then a small amount of salsa and sourcream. 5. Carefully roll your lettuce, then with your long piece of zuchini, carefully wrap it around your lettuce to hold it closed(note you can cut this piece of
zuchini into slender strips as well and slowly tie it off after you wrap around the lettuce).
procedure 1. julienne the carrots, cucumber, green pepper, and onion 2. in a bowl, add 3 parts oil to one part vinegar, then after making desired amount of vinagrette, add mixed greens, and toss with the vinagrette 3. put the greens on a plate, then add the julienned vegetables over the greens, add a few grape tomatoes 4. eat
Ingredients hot italian sausage broccoli zuchini green or sweet peppers sweet thai sauce vodka sauce alize, or other fruit wine pasta of choice
procedure 1. julienne the pepper, start pot of water for pasta 2. dice zuchini 3. cut the broccoli florette’s 4. cut the sausage into small pieces, add pasta to water 5. in a pan, saute the sausage, then add the vegetables 6. when meat and veg is almost fully cooked, add the alize and burn off the alcohol 7. add in the vodka sauce and sweet thai sauce 8. when pasta is finished, add to sauce 9. mix well and serve
ingredients 3 pears 1 large parsnip or 2-3 small ones 1 onion fresh herbs salt and pepper cream Vegetable stock(premade or storebought)
Procedure: 1. in a pot add about a litre of veg stock then 3 litres of cold water 2. bring water to a boil 3. While waiting on water, cut onion, pear and parsnip into cubes, add herbs(thyme and rosemary) 4. reduce the liquid to a simmer, then let it simmer for 1 hour 5. puree the mixture, then add back to a pot, add cream, and salt and pepper 6. enjoy soup goodness.
Ingredients 5-6 potato’s cheddar cheese salt pepper 35% cream chives butter minced or roasted garlic
procedure 1. peel potato’s, cut into smaller pieces, add to boiling water 2. in a metal bowl, add butter, cream and garlic and put bowl over boiling water 3. remove bowl from top of water when butter is melted 4. when potato’s are fork friendly, drain water, then pour contents of bowl into the potato’s 5. add salt, pepper, grate cheese into the mixture, then using a potato masher mash the potato’s 6. add chives, then stir them in 7. enjoy food
Ingredients 2 ounces butter 2 red bell (capsicum) peppers 4 spring onions 3 rashers (slices) bacon 3 ounces peas, thawed 1 cup risotto or arborio* rice 1 strand saffron 1 ½ cup vegetable stock, or chicken stock 1 tablespoon oyster sauce 1 teaspoon soy sauce 1 teaspoon Thai fish sauce 3 ounces chicken breast 8 ounces prawns 1 teaspoon coarse sea salt Freshly ground pepper Tbsp each, fresh oregano and parsley
Procedure: Heat butter in a wok or large, heavy skillet. Wash and cut the bell (capsicum) peppers into cubes. Wash, trim and cut the spring onions into diagonal slices. Sauté the chopped bell (capsicum) peppers, and spring onions for 1-2 minutes. Remove and set aside. Remove meat and skin from chicken breasts and slice meat into 2 inch (5 cm) pieces. Cut the bacon into small pieces. Sauté the chicken breast and bacon pieces and brown lightly. Remove and set aside.
Add the rice and saffron and sauté for 3-4 minutes. Add the vegetable or chicken stock and cook for 15 minutes or until the rice is cooked. Add the capsicum and spring onions, chicken breast and bacon, the thawed peas, oyster sauce, soy sauce, fish sauce, and prawns. Season with salt and pepper, add the fresh oregano and parsley, stir through and serve very hot.* Arborio rice or risotto rice are used in Italian dishes. It is not as dry or grainy as normal or parboiled rice.
Ingredients 1 lb chicken fillets or breasts 1 tablespoon curry powder 1 tablespoon lemon juice Vegetable oil 2 mangos 2 chili peppers 1 bunch spring onions 2 tablespoons lemon juice ¼ cup vegetable oil Salt and freshly ground pepper
Procedure brush the lemon juice over the chicken breasts, sprinkle with curry powder and fry about 3 minutes on each side.
Cut the mango from the pit, peel and cut into thin slices. Wash, trim and cut the chili peppers in half, removing most, if not all, of the seeds. Trim, wash and cut spring onions into thin slices. Mix the chili peppers, spring onions and mango slices. Whisk the lemon juice, oil, salt and pepper and pour over the mango salad. Add the chicken pieces an serve with naan bread or wraps.
Ingredients Chicken Stock Carrots Celery Onion Brocoli Cheddar cheese 35% cream Salt and Pepper to taste
Procedure 1. Add chicken stock to pot, add in desired level of water bring to a boil. 2. Cut the onion, celery, broccoli and carrot into smaller pieces, add to the water. 3. when the vegetables are all soft, add in your cream, then puree 4. add pureed soup back to stove, add in your cheese, salt and pepper, then let reduce by 1/3rd 5. Enjoy
2 tbsp olive oil 2 small "chicken" lobsters 1 onion 4 stalks celery 1 carrot 1 bay leaf 2 cups great nothern beans 2 tablespoons chili powder 2 cloves garlic 1 tsp ground toasted cumin 1/2 cup heavy cream 1 tablespoon chopped fresh cilantro salt cracked pepper
Procedure 1. Dice half the onion, celery and carrot into large pieces, place in a 6 quart or larger saucepan or stock pot with the bay leaf, peppercorns and 3 quarts of water and bring to a boil.
2. Put lobster into pot and boil for 15 minutes, remove the lobsters, strain the broth and set aside.
3. Fine dice remaining onion, celery and carrot.
4. Heat the pan and olive oil over medium heat and saute the onion, celery and carrot until translucent, add garlic and saute a bit more.
5. Add water, chili powder, cumin and white beans and cook until beans are done, about 45 minutes.
6. Remove lobster from shell, rough chop and add to soup.
7. Finish with cream and cilantro and season with salt and pepper.
Vegetables: 3 oz. brussel sprout leaves 1 oz. rock Shrimp 1 oz. chanterelles 1 teaspoon chives 1 teaspoon parsley
Procedure 1. Roast butternut squash for 15 minutes at 375°. Sweat garlic and shallots. Add squash meat. Cover with chicken stock and simmer 10 minutes. Blend and add butter.
2. Sweat brussel leaves till golden brown, add shrimp and chanterelles. Cook 2 minutes. Add parsley and chives.
One 6 ounce salmon fillets, skinless one cedar planks (make sure they are food grade) sea salt 1 large lemon
Crust Mixture: ¼ cup fresh dill, chopped ¼ cup shallots, chopped 1 cloves garlic, chopped half a green onions, chopped 1 tablespoons black pepper 1 tablespoons olive oil juice of half a lemon
Soak cedar planks in water for 4 to 6 hours. (This is essential to make sure planks do not catch fire, so don't skimp on this step)
Preheat grill to high.
Mix together all crust ingredients and spread on the upper side (not the skin side) of the salmon fillet.
Season the soaked planks with salt and pepper and place on the grill for 3 to 5 minutes with lid closed. They will begin to crackle and smoke.
Place salmon fillets carefully on cooking planks, skin side of the fish on the plank. Close the lid and bake the fillet for 12-15 minutes. Check periodically to make sure cooking planks have not caught fire.
Have a spray bottle of water on hand to spritz planks in case they do, but it is much less likely to happen if they have been well soaked beforehand.
Remove cooking planks from grill and squeeze lemon juice over salmon fillet. Enjoy!
ngredients 6 oz tuna steak sweet thai sauce soy sauce
Veggies and starch of your choice.
Procedure 1. mix about 1:2 ratio of soy sauce: thai sauce 2. Marinate the tuna in it for 3-4 hours 3. Grill mark your tuna then put it in a low temp oven 4. Cook your veggies and starch 5. Pull tuna from oven when cooked to desired level of doneness (should be rare – med rare for tuna) 6. enjoy
* 1 cup sugar * 3 eggs * 1 (14 ounce) can sweetened condensed milk * 1 (12 fluid ounce) can evaporated milk * 1 tablespoon vanilla extract
Procedure
1. Preheat oven to 350 degrees F. 2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. 3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil. 4. Bake in preheated oven 60 minutes. Let cool completely. 5. To serve, carefully invert on serving plate with edges when completely cool.
* 1/2 cup dried porcini mushrooms, chopped * 1/2 (10 ounce) can cream of mushroom soup * 1/4 cup boiling water * 4 cups chicken stock * 1 tablespoon butter * 1 tablespoon olive oil * 1 onion, finely chopped * 1 clove garlic, crushed * 1 3/4 cups Arborio rice * salt and pepper to taste * fresh thyme, chopped * chopped fresh basil
Procedure
1. Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny. 2. In a saucepan over medium heat, bring the stock to a gentle simmer. 3. Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste. 4. Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente.
Ingredients Frozen pie crust 8 strips lean bacon, cooked and crumbled 4 large eggs 1 1/2 cups half-and-half or whole milk 1/4 teaspoon dried leaf thyme 1/8 teaspoon pepper 1 cup shredded sharp Cheddar cheese
Procedure In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned.
* 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds) * 3 tablespoons butter * 1 teaspoon salt * 2 cups white wine * 10 ounces canned beef consume * 10 ounces chicken broth * 10 ounces apple cider (unfiltered is best) * Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string * 1 loaf country style bread * Kosher salt * Ground black pepper * Splash of Cognac (optional) * 1 cup Fontina or Gruyere cheese, grated
Directions
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
~taken from alton brown of the food network (love this recipe)
1/2 cup Margarine, softened 1 1/4 cups Brown sugar 2 Eggs 3 squares Unsweetened chocolate, melted 2 cups All-purpose flour 1/2 tsp Baking soda 1/4 tsp Salt 1 tsp Baking powder 1 1/2 cups Mashed, ripe bananas 1/2 tsp Vanilla
Procedure
Preheat oven, grease and flour pans.
Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each addition. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla. Pour into prepared pans. Bake until cake tests done. Frost with a fluffy white frosting.
Oven Temp ~ 350° Baking Time ~ 15 - 20 Min. Pan Type ~ Three 9 inch round pans
4 med. potatoes 1/4 lb. butter Herb seasoned salt or salt free herb blend minced garlic Wash potatoes and pat dry; with sharp knife slice potato vertically but do not cut through, leaving about 1/2 inch in solid base holding from 1/8 to 1/4 inch thick. Arrange potatoes cut side up in baking dish. Brush or coat potato with butter. Sprinkle seasoning blend and add the minced garlic. Bake in 400 degree oven for 1 hour until slices fan out and begins to brown and crisp.
* 1 head green cabbage, finely shredded * 2 large carrots, finely shredded * 3/4 cup best-quality mayonnaise * 2 tablespoons sour cream * 2 tablespoons grated Spanish onion * 2 tablespoons sugar, or to taste * 2 tablespoons white vinegar * 1 tablespoon dry mustard * 2 teaspoons celery salt * Salt and freshly ground pepper
Directions
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
* 5 potatoes * 3 eggs * 1 cup chopped celery * 1/2 cup chopped onion * 1/2 cup sweet pickle relish * 1/4 teaspoon garlic salt * 1/4 teaspoon celery salt * 1 tablespoon prepared mustard * ground black pepper to taste * 1/4 cup mayonnaise
Directions
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop. 2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Chocolate mousse is the quintessential romantic French dessert. Prep Time: 4 hours Cook Time: 30 minutes Ingredients: • 2 cups heavy cream • 4 egg yolks • 3 tablespoons granulated sugar • 1 teaspoon vanilla extract • 7 oz bittersweet chocolate, melted and kept lukewarm Preparation: Heat 2/3 cup of cream in small saucepan until it just begins to steam. In a separate bowl, whisk together the egg yolks and sugar, and then add ½ hot cream, whisking constantly, until the mixture is thoroughly combined. Add the warm egg-cream blend back into the hot cream in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 degrees on a digital candy thermometer. Remove from the heat and stir in the vanilla extract and melted chocolate. Chill the chocolate custard thoroughly. Beat remaining 1 1/3 cups of cream in a separate bowl until stiff peaks form. Thoroughly stir ½ cup of the whipped cream into the chilled chocolate custard, and then gently fold in the remaining cream. The chocolate mousse is ready when the chocolate custard is thoroughly incorporated into the whipped cream, and no marbling shows. Serve chilled. Makes 8 servings.
Ingredients: 1/3 cup apple jelly 1 tablespoon honey 1 tablespoon Dijon mustard 1/2 teaspoon cinnamon -- ground 1/2 teaspoon salt 4 chicken breast halves
Directions:
Heat grill. In small bowl, combine all ingredients except chicken; blend well. When ready to barbecue, oil grill rack. Brush chicken with apple mixture; place on gas grill over medium heat. Cook 15 to 20 minutes or until chicken is fork tender and juices run clear, turning occasionally and brushing frequently with apple mixture
ingredients * 6 cups chicken stock * 1 1/2 teaspoons salt * 4 cups pumpkin puree * 1 teaspoon chopped fresh parsley * 1 cup chopped onion * 1/2 teaspoon chopped fresh thyme * 1 clove garlic, minced * 1/2 cup heavy whipping cream * 5 whole black peppercorns
procedure
1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. 2. Puree the soup in small batches (1 cup at a time) using a food processor or blender. 3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
* 1 (8-ounce) package cream cheese, softened * 2 cups canned pumpkin, mashed * 1 cup sugar * 1/4 teaspoon salt * 1 egg plus 2 egg yolks, slightly beaten * 1 cup half-and-half * 1/4 cup (1/2 stick) melted butter * 1 teaspoon vanilla extract * 1/2 teaspoon ground cinnamon * 1/4 teaspoon ground ginger, optional * 1 piece pre-made pie dough * Whipped cream, for topping
procedure Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
* 1/2 cup whole milk * 1 1/2 teaspoons unflavored powdered gelatin * 1 1/2 cups heavy cream * 3 heaping teaspoons instant espresso powder * 1/4 cup sugar * Pinch salt * 1 small white chocolate bar, for garnishing * 1 small dark chocolate bar, for garnishing
Directions
Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.
When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings. Sprinkle the shavings over each panna cotta and serve.
* 1 tablespoon butter * 1 tablespoon vegetable oil * 1 medium onion, roughly chopped * 1 tablespoon curry powder * 1/4 teaspoon cayenne pepper * 1 head cauliflower, cut in florets * 1 medium white potato, peeled and cut in chunks * 6 cups chicken stock * Salt to taste * 1/2 cup parsley, minced * 1/4 cup chives, finely chopped
Directions Heat butter and oil in heavy soup pot. Stir in onion and cook over medium heat until onions soften, about 10 minutes.
Stir in curry and cayenne. Mix well and cook for one minute. Stir in cauliflower and potato. Toss well to coat with curry mixture and sauté for two minutes, stirring.
Add stock. Bring to a boil. When boiling, lower heat and simmer until cauliflower is soft, about 20 - 30 minutes.
Let cool slightly. Strain soup, reserving liquid. Puree vegetables in food processor and return to liquid, combining with a whisk.
Put soup in clean pot to reheat. Check seasoning and add salt if necessary.
Provolone Cheese Hot pepper Roasted peppers 6 ounces of ground beef Onions Salt and pepper to taste
Directions Turn the ground beef into a uniform patty, ¾ inch thick at most. Preheat a grill or cast iron grill pan to high, and brush oil onto the patty, add salt and pepper, then grill till cooked to desired doneness. Add cheese, peppers, and onions just before you finish.
* 2 tablespoons olive oil * 1 onion, chopped * 2 carrots, peeled, thinly sliced * 1 red bell pepper, seeded, chopped * 3 large jalapeño chilies, seeded, minced * 1 28-ounce can crushed tomatoes with added puree * 3 cups water * 2 15-ounce cans black beans, rinsed, drained * 2 15-ounce cans kidney beans, rinsed, drained * 2 tablespoons white wine vinegar * 5 garlic cloves, minced * 2 tablespoons chili powder * 1 1/2 teaspoons ground cumin * 1 1/2 teaspoons ground coriander * 1/2 teaspoon ground cinnamon * 1/2 Cup Thickening agent
Directions Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, (thickening agent) white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
When I say thickening agent, I mean just that. Certain vegetables, or things like flour + oil mixed together, cornstarch and water, etc... More beans will do this, mashed or pureed squash or pumpkin, masa, etc...
* 3/4 cup soy sauce * 1/2 cup lemon juice * 1 tbsp fresh ginger, grated or minced * 1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes * 2 tbsp vegetable or olive oil * 1/2 cauliflower, chopped * 1 bunch broccoli, chopped * 2 carrots, sliced * 1 onion, chopped * 1 bell pepper, any color, sliced * 1 cup snow peas * 1 cup mushrooms, sliced (any kind) * 3 green onions, sliced * rice of your choice (cook it ahead of time)
Procedure:
In a bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least an hour.
In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.
Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.
Add the rice and cook just until heated through and well mixed.
Recipe, copied and pasted from the origional site (www.proatcooking.com . . . it doesnt exist anymore ;( )
Ingredients: • 1.5 pounds beef, in 1 inch cubes (chuck or sirloin is ideal). • 1 pound extra lean ground beef. • 0.5 pounds pork chop, in 1 inch cubes. This better be the best pork chop you can find. I like my meat chunkier so I won't put up with ground pork. • 4 cloves of garlic, finely chopped like in the show. • 1 large onion, finely chopped. • 1 poblano pepper, diced. reen bell pepper will do if you are all about amateur hour. • 1 red pepper. Its not necessary, but I just like to see some red stuff in my chili. you don't have to like it 'cuz you are a noob. • 2 jalapeno peppers, diced. You don't have to keep all the seeds 'cuz you are obviously a school girl who couldn't handle the heat. • 1 12 oz can beer-lager. Go cheap , dude. • 1 can pinto beans. • 1 can kidney beans. • 1 can diced tomatoes. • 1 can tomato paste.
The following spices are purely personal preferences. I feel like a bold flavored chili, so I am gonna use a shit load of these. I highly recommend you to feel free to add or reduce whatever you prefer. I just don't want to hear any crying, and I couldn't care less if you do.
Preparation: In the same pot that you will be stewing the chili in, heat the oil over medium heat. Add diced onions and garlic, stir for 1 minute, add and brown the cubed meat and pre-cooked ground beef. Add diced pepper and jalapeno, then get your sister to mix it well, and let it cook for a bit. Add beer (try not to drink it all, save some for cooking, but definitely finish whatever is left). Throw all the spices into the pot and stir to make sure this is very evenly distributed. Allow chili to come to a boil, then add beans, tomatoes, paste. Bring back to a boil, lower heat, and simmer over low heat for 1 hour. Look it up in the dictionary if you don't know what it means to simmer.
Easy enough? Better be. I wouldn't worry so much about making a mess while doing this 'cuz your mum will obviously clean up after you 'cuz come on! That's her job, shiiiit.
On May 27 2011 19:43 Crazyeyes wrote: I've got a cooking related question, though. I have a certain Chilli recipe which I find to be fantastic. Its so good. But the recipe asks for beer.
Why? I've always used it, but I don't fully understnad what the purpose of adding beer to it is... and google apparantly doesn't either. O_o
Beer, just like wine is great for contrasting or enhancing flavours (that's why some stuff, like grilled meat is best served with beer and better yet - sprinkled with it during preparation).
Beer has its own, distinct, bitter flavour and works great as a basis for some sauces during cooking, so that it transfers some of it to the dish (the idea here is the same as cooking beef in red wine).
Just please, don't go cheap on it as the original recipe says. Beer, just like wine, has different flavours, aromas and qualities. If you'll use some "water that pretends to be beer" like Bud Light you won't get the desired effect (not to mention that Bud has rice in it, which is atrocious for a beer).
Edit: The pork tenderloin recipe is done on page 1!