/ck/ - Food & Cooking » Thread #1629637

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Anonymous !2dLYL36LP. Mon 08 Mar 2010 06:01:00 No.1629637 View View Reply Original Report

HI ro/ck/stars
can we have a recipe thread?

Indian style fried chicken
cumin, coriander, turmeric, ginger, garlic, cinnamon, chili peppers, salt
1-3 tbsp yogurt,
panko breadcrumb
egg whites
chicken

Mix all the spices with the yogurt
Marinate chicken in the yogurt/spice mixture for a while
Beat egg whites with salt and pepper
Dip chicken in the egg whites
Dip chiken in breadcrumbs
Deep fry or broil
Nom

Anonymous

Anonymous Mon 08 Mar 2010 06:07:00 No.1629650 Report

Quoted By:

Basic chowder

Onions or shallots
Any vegetables you like
Any seafood you like
A 2 tablespoon of flour
1 cup of stock
1 cup of milk
1 cup of heavy cream
butter

Heat up the butter in a pot
Add veggies, cook em for a little while
Add seafood that needs to be cooked
Add flour
Add the liquids
Heat for 7-12 minutes stirring occasionally

Anonymous

Anonymous Mon 08 Mar 2010 06:35:00 No.1629719 Report

Quoted By:

S'More Cookie Bars

Ingredients:

* 1/2 cup (1 stick) butter or margarine, softened
* 3/4 cup sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1-1/3 cups all-purpose flour
* 3/4 cup graham cracker crumbs
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
* 1 cup marshmallow creme

Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan.

2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.

3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

Anonymous

Anonymous Mon 08 Mar 2010 06:51:00 No.1629763 Report

Quoted By:

First time poster on /ck/ bump, I want to get into cooking all recipes go!

Anonymous

Anonymous Mon 08 Mar 2010 06:54:00 No.1629778 Report

Quoted By:

Bump again come on people!!

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO potato-salad-vinaigrette.jpg, 248KiB, 525x331

Sure why not.

Lady !2dLYL36LP. Mon 08 Mar 2010 06:56:00 No.1629786 Report

Quoted By:

2 pounds small red potatoes, quartered
1 small (5-ounce) white onion, halved
3 tablespoons white or golden balsamic vinegar
1 tablespoon cider vinegar
½ teaspoon Dijon mustard
¼ teaspoon honey
¼ cup olive oil
1 tablespoon minced shallots
1 tablespoon chopped fresh chervil
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
1 teaspoon salt
½ teaspoon freshly ground pepper
1. Place the potatoes and the onion in a pot and add enough salted water to cover by at least 3 inches. Bring the water to a boil and immediately reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
2. Meanwhile, make the dressing by combining the balsamic vinegar, cider vinegar, Dijon mustard, and honey in a small mixing bowl. Whisk to combine. Slowly drizzle in the olive oil in a slow, steady stream, stirring constantly. Stir in the shallots, chervil, chives, parsley, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Let the dressing sit for at least 10 minutes at room temperature for the herbs to infuse their flavor.
3. Drain the potatoes and discard the onion. Transfer the potatoes to a serving bowl. Stir the dressing just before pouring it over the potatoes, season with the remaining salt and pepper, and toss to coat well. Serve warm or at room temperature.

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO garliclimechicken.jpg, 58KiB, 350x351

Garlic Lime Chicken

Lady !2dLYL36LP. Mon 08 Mar 2010 06:58:00 No.1629792 Report

Quoted By:

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO jalapenobaconcheddarcheeseburger.jpg, 62KiB, 477x357

Jalapeno Bacon Cheddar Cheeseburger

Lady !2dLYL36LP. Mon 08 Mar 2010 07:00:00 No.1629804 Report

Quoted By:

1 pound ground beef – 90% lean preferred
1 jalapeno, minced
1/2 cup chopped onion
1 egg
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon meat tenderizer (optional)
4 hamburger buns, grilled till golden brown
8 slices bacon, cooked crisp
4 ounces shredded sharp cheddar cheese

Heat your grill and spray the grate with non-stick spray. Mix the jalapenos, onions, salt, and pepper in a bowl. Add in the ground meat and the egg and mix until the onions and jalapenos are evenly distributed. Form into four even patties and chill for 30 minutes. Grill to your preference.

Serve with cheese, bacon, and condiments of your choice.

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO blueberryricottapancakes.jpg, 112KiB, 500x493

Blueberry Ricotta Pancakes

Lady !2dLYL36LP. Mon 08 Mar 2010 07:01:00 No.1629809 Report

Quoted By: >>1629813

1 cup ricotta cheese (I used part-skim with no problems)
3/4 cup milk
4 large eggs, separated
1 1/4 cup unbleached all purpose flour
2 tablespoons sugar
A dash of salt
2 teaspoons grated lemon zest
1 teaspoon baking powder
1-2 cups blueberries or other berries, if desired, for pancakes and garnish
Butter or neutral-tasting oil to grease the pan

Pour milk into mixing bowl, and add egg yolks. Mix till just combined. Add flour, baking powder and salt and mix. Add lemon zest and mix.

Beat egg whites until stiff but not dry peaks form, and gently fold through batter, leaving some streaks of white. Lastly, add ricotta and mix gently. (Take care to not overmix as you want to have chunky bits of ricotta to bite into later on!)

Heat a non-stick or cast iron pan or griddle over medium heat, then grease lightly with butter or oil. (I tend to use a small dollop, and then wipe the excess off with a kitchen towel so it doesn’t get overly greasy.)

Pour 1/2 cup of batter (per hotcake) into the pan. Sprinkle a few berries onto the batter, if using. Cook on one side until little bubbles appear (~2 minutes), flip over, and cook on the other side for about 1 minute. (You can keep cooked hotcakes warm in a low heat oven as you fry up the rest.)

Serve with a generous sprinkle of icing sugar, maple syrup, and/or whatever fruits you like.

Anonymous

Anonymous Mon 08 Mar 2010 07:03:00 No.1629813 Report

Quoted By:

>>1629809
Wow, this sounds fucking genius. Saved for later use.

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO meditquinoa.jpg, 192KiB, 725x536

Mediterranean Quinoa

Lady !2dLYL36LP. Mon 08 Mar 2010 07:06:00 No.1629820 Report

Quoted By:

1 Cup Quinoa, dry
4 Broccolinis
4 to 6 oz. Block of Feta Cheese, cut in cubes
1 Cup Roasted Red Peppers, cut in slivers (I use jarred in the off season)
1/4 Cup Capers, rinsed and drained
1 Cup Chickpeas, cooked
3 Tbsp. Flat Leaf Parsley, finely chopped
2 tsp. Dried Oregano
Generous pinch of Sea Salt
Fresh Ground Pepper
1 Meyer Lemon
1 Tbsp. Good Quality Olive Oil

1. For the quinoa, typically, bring two cups water and one cup dry quinoa to a boil. Cover and simmer for about 15 minutes. Place the broccolini right on top after ten minutes (who wants to dirty another pot?) and cover to finish the quinoa and the broccolini will steam on top. Remove the broccolini to a cutting board, and transfer the quinoa to a large bowl and fluff with a fork.
2. Toss the red pepper slivers, chickpeas, capers, dried oregano and salt and pepper to the quinoa and stir. Give the broccolini a rough chop and toss it in the bowl. Squeeze the juice of the entire meyer lemon (avoiding seeds) and the olive oil, stir again.
3. Lastly, cut the feta into small cubes (easiest if done straight from the fridge or even let it sit in the freezer for a few minutes). Add the cubes and the parsley to the quinoa and give it a gentle fold. At this point, it is probably a tad warmer than room temperature, which is great. If you’d rather it cold, let it sit in the fridge for about 30 minutes to cool down.

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO brussels-sprouts-pecans-.jpg, 42KiB, 400x400

Roasted Brussels Sprouts with Pecans

Lady !2dLYL36LP. Mon 08 Mar 2010 07:10:00 No.1629835 Report

Quoted By:

1 lb. fresh brussels sprouts
1/4 cup chopped pecans
2-3 tsp. olive oil, plus a bit more to brush the baking dish or roasting pan
salt to taste
fresh ground black pepper to taste
2 tsp. butter
2-3 T crumbled Gorgonzola cheese (use more or less to taste)

Preheat oven to 350F/175C. Brush roasting pan or dish with a small amount of olive oil, using a pastry brush or paper towel. (I used less than a teaspoon of oil for this.)

Trim ends of brussels sprouts if needed, then cut each lengthwise into fourths. Don't worry if some leaves fall off, because the loose ones will get a bit more crispy when they roast and add a lot of flavor. Chop pecans with chef's knife and measure out 1/4 cup or slightly less.

Put quartered brussels sprouts and chopped pecans into a plastic bowl, then toss with olive oil and season with salt and fresh ground black pepper to taste. (I would use a generous amount of salt and pepper since there's no other seasoning. The original recipe called for 1/2 tsp. kosher salt and 1/4 tsp. fresh ground pepper for 1 lb. brussels sprouts. I used sea salt and used a little less salt than that.)

Arrange brussels sprouts and pecans on roasting pan, making a single layer as much as you can. Roast for 30-35 minutes, or until the sprouts are tender and starting to brown on the edges. I stirred several times so different sides of the brussels sprouts would get browned.

You can serve immediately without any butter if desired, or toss with butter or Gorgonzola Cheese before serving. Serve hot.

Lavatory lass !!yxFrHrMXy

Bean Cassorole

Lavatory lass !!yxFrHrMXy Mon 08 Mar 2010 07:11:00 No.1629837 Report

Quoted By:

Ingredients:
20 ounces Kidney beans
20 ounces Lima beans; canned
20 ounces wieners & beans; canned
20 ounces green beans; canned
20 ounces peas; canned
1/2 pound Bacon; chopped
1 pound Ground Bob Evans Sausage
1 large Onions; chopped
1/2 cup Brown sugar
1/2 cup Ketchup
1 tablespoon Mustard, prepared
1 tablespoon Worcestershire sauce
Directions:

Brown bacon and beef; drain. Add all other ingredients. Mix well and bake at 325 for 35 minutes.

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO roasted-shrimp.jpg, 284KiB, 525x407

Lady !2dLYL36LP. Mon 08 Mar 2010 07:15:00 No.1629848 Report

Lady !2dLYL36LP. Mon 08 Mar 2010 07:22:00 No.1629862 Report

Lady !2dLYL36LP. Mon 08 Mar 2010 07:35:00 No.1629890 Report

Quoted By:

3 cans butter beans (15oz or 400g each), drained
1 large can tuna in oil (16oz or 425g), drained & oil reserved
4 tablespoons lemon juice
1 red onion, finely chopped
1 red pepper, finely chopped

Combine all ingredients in a large salad bowl. Adding a little of the reserved oil if it looks a little dry.

Season with salt & pepper and serve immediately.

Anonymous

View Same Google ImgOps iqdb SauceNAO 3946466226_f2e6ebbfc8.jpg, 100KiB, 500x333

Courtesy of Ree Drummond, Pioneer Woman

Anonymous Mon 08 Mar 2010 07:35:00 No.1629891 Report

Quoted By:

Lady !2dLYL36LP. Mon 08 Mar 2010 07:44:00 No.1629902 Report

Quoted By:

For the rice crust

2 cups cooked rice
1 egg
1 cup mozzarella cheese
1 tbs italian seasoning
For the topping:
2 ripe tomatoes, sliced in rounds
at least 6 strips of turkey bacon, cut into 2 inch pieces
2 cups mozzarella cheese, shredded
2 bell pepper, sliced

Preheat oven to 400F.
To make rice crust, mix ingredients in a bowl. Press onto greased pizza pan (10 inch) evenly.
Spread bacon, tomatoes, pepper and mozzarella cheese on top of rice crust.
Bake for 20 minutes or until cheese melts.
Slice and serve warm.

Anonymous

Anonymous Mon 08 Mar 2010 07:45:00 No.1629904 Report

Quoted By: >>1629906

yay for lady
>>1629887
boiled deli meats?

Lavatory lass !!yxFrHrMXy

Lavatory lass !!yxFrHrMXy Mon 08 Mar 2010 07:47:00 No.1629906 Report

Quoted By:

>>1629904
I had to make this when I was preggers. Deli meat has to be cooked because of the high lysteria (fatal to babies) bacteria in the meat.

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO molassesbars.jpg, 149KiB, 522x394

Molasses Bars

Lady !2dLYL36LP. Mon 08 Mar 2010 07:47:00 No.1629907 Report

Quoted By:

Ingredients Needed:
1 1/2 cups of white sugar
1/2 cup brown sugar
1 cup and 2 tablespoons of margarine
2 small eggs
1 1/2 cups of raisins
1/2 cup of molasses
3 1/4 cups of flour
2 rounded tsp baking powder
1 tsp baking soda
1 tsp cinnamon
dash of allspice

Heat oven to 375.

Cream the sugars and the margarine together.
Add in your two eggs.
Whisk together the dry ingredients.
Add in the molasses to the margarine/sugar mix.
Combine the wet and dry and mix well. Then add in your raisins.
Divide the dough into two pieces, and from each half form three long rolls on a cookie sheet.
Bake them in the oven at 375 for 13-15 minutes, and do not over/under bake. They need to be baked until the edges are cooked and the middle slighty still underdone.

Slice them across into about 8-10 squares when they are fully cooled, needless to say, this recipe makes a large amount, you can end up with 40-60 of the little bars.

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO orangecloveoatmeal.jpg, 81KiB, 400x266

Orange Clove Oatmeal

Lady !2dLYL36LP. Mon 08 Mar 2010 07:48:00 No.1629912 Report

Quoted By:

1 Cup Milk (or Water)
1 tsp Cinnamon
1/4 tsp Ground Cloves
1/2 Cup Quick-Cooking Oats
1/2 Cup Cracked Wheat Hot Cereal
1 Tbsp Flax Seeds
2-3 Tbsp Brown Sugar
1-2 Tbsp Orange Zest
In a microwaveable-safe bowl, combine milk, cinnamon, and cloves and cook for 1-2 minutes. Stir in oats, wheat cereal, flax seeds, and sugar. Top with more milk and zest.

Escofflaw !MiCz9Dp//k

View Same Google ImgOps iqdb SauceNAO Yo sauce.jpg, 305KiB, 500x375

Escofflaw !MiCz9Dp//k Mon 08 Mar 2010 07:48:00 No.1629913 Report

Quoted By:

>>1629887
This is exactly why you should be very, very suspicious of recipes on the internet.

Someone thought this was good enough to post it at least twice.

Lavatory lass !!yxFrHrMXy

Quick Schnitzel

Lavatory lass !!yxFrHrMXy Mon 08 Mar 2010 07:50:00 No.1629916 Report

Quoted By:

For an easy quick schnitzel, buy packaged smoked bonless pork chops (look a little like ham) really thin.

Make bisquik pancake batter and dredge the chops in them, and deep fry for 5 minutes.

Garnish with lemon slices.

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO peanutbutterganachechocolatecake.jpg, 57KiB, 333x500

Chocolate Peanut Butter Ganache Pie

Lady !2dLYL36LP. Mon 08 Mar 2010 07:50:00 No.1629918 Report

Quoted By:

14 graham crackers (crumbled)
1/2 cup margarine
1 tablespoon agave nectar
1 tablespoon flour
1 bag of chocolate chips (semi-sweet)
1 15 oz can of coconut milk
1/4 cup peanut butter
1 teaspoon vanilla

Preheat the oven to 350 degrees. Oil a tart pan or cheesecake pan. You can make the pie in plenty of different sized pans, depending on how thick you would like the ganache layer to be. Mix together the crumbled graham crackers, margarine, agave nectar, and flour. Mix until it’s the consistency of a coarse sand. Press into your pan. Bake for 10-15 minutes, until slightly browned.

Combine the coconut milk, vanilla, and peanut butter in a saucepan and heat until peanut butter is melted into the milk. When the coconut milk mixture is heated through, pour over your chocolate chips and stir until melted. Set the chocolate ganache mixture aside until completely cooled. Once it’s cooled, pour the ganache mixture into your pan and place the pie in freezer or refrigerator and allow to set for at least three hours. If desired, melt some peanut butter in a saucepan and drizzle over the pie.

Lady !2dLYL36LP.

Lady !2dLYL36LP. Mon 08 Mar 2010 07:51:00 No.1629919 Report

Quoted By:

Mmmk. Time to go watch an episode of The Fringe. May post more later.

Lavatory lass !!yxFrHrMXy

Chicken Loaf

Lavatory lass !!yxFrHrMXy Mon 08 Mar 2010 07:58:00 No.1629928 Report

Quoted By:

Ingredients

1 1/2 pounds ground chicken
1 egg
1 onion, chopped
2 stalks celery, chopped
1 cup milk
1 cup cheezits crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons mayo
1/3 cup ketchup
Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the chicken, egg, onion, milk and cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the brown sugar, mayo and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees F (175 degrees C) for 1 hour.

Anonymous

View Same Google ImgOps iqdb SauceNAO Hot Water Cornbread.jpg, 34KiB, 617x480

Anonymous Mon 08 Mar 2010 08:05:00 No.1629938 Report

Quoted By:

An old-timey southern staple:

Hot Water Cornbread

1 cup white cornmeal
1 cup yellow Cornmeal
1 tsp salt
2 Tbs shortening
2 cups water
½ tsp baking powder
2 Tbs warm water

Combine first 3 ingredients in a bowl. Add shortening. Bring 2 cups water to a rolling boil; add to cornmeal mixture, stirring well. Let cool 20 minutes. Combine baking powder and 2 tablespoons water. Add to cornmeal mixture; stir. Shape dough into 1-inch balls. Press each ball between two fingers to make a slight indention on two sides. Carefully drop shaped dough into deep hot oil (375°).

Yield: 30 Servings

Anonymous

Anonymous Mon 08 Mar 2010 08:07:00 No.1629941 Report

Quoted By:

>>1629900

hell yeah... BLEEECH!

that sounds so white trash. BARF!

Lavatory lass !!yxFrHrMXy

Hot Dog "Tartare"

Lavatory lass !!yxFrHrMXy Mon 08 Mar 2010 08:14:00 No.1629962 Report

Quoted By: >>1630022

1 lb ground hotdogs mixed with
finely chopped onion
honey mustard for the "raw egg"

Pile hotdog meat and make a crater in the center, filling with the mustard.

Great as a party spread, I like to use Pilsbury Cresent rolls to spread the "tartare" on - tastes like pigs in a blanket.

Anonymous

Anonymous Mon 08 Mar 2010 08:43:00 No.1630022 Report

Quoted By:

>>1629962
my great aunt used to make this for church potluck. complete with the rolls...

Anonymous

Anonymous Mon 08 Mar 2010 10:25:00 No.1630190 Report

Quoted By:

Bampz

Anonymous

Anonymous Mon 08 Mar 2010 16:35:00 No.1630705 Report

Quoted By:

bump for great justice

Anonymous

Anonymous Mon 08 Mar 2010 18:15:00 No.1630791 Report

Quoted By:

bump

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO PanFriedSirloinwChiantiButterSauce.jpg, 68KiB, 600x377

Lady !2dLYL36LP. Mon 08 Mar 2010 19:10:00 No.1630846 Report

Quoted By:

2 cups Bisquick biscuit mix
2/3 cup milk
1/2 cup cheddar cheese (shredded)
1/4 cup butter (melted)
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley

Preheat oven to 450 degree. Mix biscuit mix, milk, and cheddar cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until golden brown.

Mix melted butter, garlic powder, and dried parsley; brush generously over warm biscuits before removing from cookie sheet. Serve warm. Make 10-12 biscuits.

Lady !2dLYL36LP.

Stir-Fry Noodles

Lady !2dLYL36LP. Mon 08 Mar 2010 19:12:00 No.1630848 Report

Quoted By:

1 package of noodle (any type)
2 tbsps of olive oil
2 tbsps of Sesame Oil
1 tbsp of Oyster Sauce
2 tbsps of Soy Sauce
1 tsp of sugar
1 tsp of lime juice
half a cup of shrimps
one cup of diced vegetables (broccolli, carrots, haricot verts, etc)
1 onion chopped

In a wok start by stif frying the vegetables and onion in olive oil. After few minutes add the shrimps and continue stirring. Throw in sesame oil, soy sauce, oyster sauce and sugar. Mix well. Add the pre-cooked noodle and continue stirring. Before serving put the lime juice.

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO romesco.jpg, 229KiB, 1600x1048

Romesco Dip

Lady !2dLYL36LP. Mon 08 Mar 2010 19:13:00 No.1630850 Report

Quoted By:

All the amounts here are approximate – it’s a dip, so feel free to wing it.

1/4 cup sliced or slivered almonds, or half almonds and half pine nuts
1 garlic clove, peeled
2 thick slices French bread, toasted (or 3 if you’re using a baguette)
2 red peppers, roasted
1-2 Tbsp. red wine, sherry or balsamic vinegar
1 tsp. paprika
salt to taste
2-6 Tbsp. olive or canola oil

Toast almonds and garlic in a small saucepan over medium heat for about 3 minutes, until the almonds are pale golden and fragrant. Transfer to a food processor. Tear the bread into chunks into the food processor. Pulse until the bread and nuts turn to crumbs.

Add the red peppers, vinegar, paprika and salt and whiz until well blended. With the motor running, slowly drizzle in the olive oil and process until the mixture has the consistency of thick mayonnaise, scraping down the sides of the bowl.

Serve with pitas, slices of crusty baguette, cooked tail-on shrimp, naan or veggies.

Makes about 1 cup.

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO pineapple sage pork 06_web.jpg, 28KiB, 432x288

Quoted By:

2 6-ounce boneless, skinless chicken breasts, cut into bite sized pieces
2 tablespoons vegetable oil
4 tablespoons oyster sauce

4 tablespoons soy sauce
4 tablespoons Chinese rice wine
2 tablespoons cornstarch
2 teaspoons garlic powder

2 teaspoons sesame oil
1/2 cup water
ground black pepper, to taste
2 cups cooked rice, for serving (I used brown rice)

Mix all the ingredients, except the chicken and vegetable oil, together in a bowl. Begin to cook your rice according to instructions.

Heat the vegetable oil over medium heat in a medium nonstick pan or wok. Saute the chicken until almost cooked through. Pour the sauce mixture into the skillet and stir. Continue to cook until the chicken is completely cooked and the sauce has thickened. If the sauce is too thick, add a little more water, a tablespoon at a time.

Pour the warm chicken and its sauce over steamed rice.

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO 091018_borscht_med.jpg, 219KiB, 450x604

Vesekla-Style Borscht

Lady !2dLYL36LP. Mon 08 Mar 2010 19:54:00 No.1630887 Report

Quoted By:

1 bunch beets with greens
2 teaspoons olive oil
3 large garlic cloves, minced
1 large onion, coarsely chopped
3 stalks celery, coarsely chopped
3 medium carrots, coarsely chopped
5 cups beef broth
2 cups water
1 cup canned diced tomato and liquid
1/4 small head cabbage
seasonings to taste
1/3 – 1/2 cup white vinegar
2 teaspoons salt
freshly ground black pepper
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce

sour cream
fresh dill

Preheat oven to 350 degrees. Trim stalks and taproot from beets. Wash the beets and wrap in aluminum foil. Bake about 1 hour, until beets are tender. Let cool. Peel beets and chop coarsely (while wearing gloves, if you care about maintaining your skin tone).

In a large pot, heat vegetable oil. Saute garlic, onion, carrots, and celery until onions are just translucent. Add the beets and sauté another minute or so.

Add beef broth, water, and tomato. While mixture heats to a boil, slice the cabbage into 1/2-inch wide strips and chop the beet greens and stems coarsely, then add to pot. Simmer covered for 45 minutes to an hour, or until everything is tender.

Season to taste. (Just don’t skimp on the vinegar, please.)

Serve with sour cream and dill.

Anonymous

simple addition to gravy

Anonymous Mon 08 Mar 2010 19:54:00 No.1630889 Report

Quoted By:

gravy granules
sprinkling of salt,
dash of vinegar
Worcester sauce
HP brown sauce.

suddenly it doesnt taste so plain

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO caramelapplecookies.jpg, 337KiB, 600x450

Lady !2dLYL36LP. Mon 08 Mar 2010 20:10:00 No.1630911 Report

Quoted By:

2 cloves garlic, quartered
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh flat-leaf parsley or mint
2 cups chickpeas

1/2 cup plain coarse bread crumbs
1 to 2 tablespoons freshly squeezed lemon juice
1 teaspoon baking powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1 teaspoon hot pepper sauce (such as red or green Tabasco)

Coarsely ground black pepper to taste
Olive oil for brushing

Place garlic, cilantro, parsley or mint, chickpeas, and bread crumbs in the bowl of a food processor. Pulse a few times to chop and blend ingredients.

Sprinkle 1 tablespoon lemon juice over chickpea mixture and pulse a few more times. Sprinkle baking powder, cumin, salt, Tabasco, and black pepper over mixture and pulse until the chickpea mixture reaches a workable paste-like consistency. Add an additional tablespoon of lemon juice if it seems very dry.

Preheat oven to 400 degrees F. While the oven is getting hot, line a baking pan with foil and brush with olive oil. Using a large tablespoon or #40 disher (ice cream scoop), scoop balls of dough into your palms and form them into patties. Set aside on work surface while you form the remaining mixture.

Arrange falafel patties on oiled baking sheet and brush them with olive oil. Bake at 400 degrees F for about 15 to 20 minutes, until the tops are golden brown and crispy. Turn once midway through baking.

Remove from oven and let falafel cool on pan for a minute or two before removing to plates or pitas with a spatula.

Serve in a whole-grain pita with leaf lettuce and plenty of Tzatziki Sauce.

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO pankochick.png, 380KiB, 600x443

Lady !2dLYL36LP. Mon 08 Mar 2010 20:14:00 No.1630919 Report

Quoted By:

4 boneless skinless chicken breasts, cut into strips
1 cup milk
2 -3 teaspoons Tabasco sauce
1 cup plain panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper

Preheat oven to 400 degrees. Combine milk and Tabasco sauce in a bowl. The vinegar in the Tabasco sauce will make the milk into a thick buttermilk. Add chicken and let sit for at least 15 minutes.
Combine bread crumbs and dry seasonings in a bowl. Bread chicken. Place on a lightly greased baking sheet. Sprinkle extra crumbs on top of chicken. Bake chicken for 30-45 minutes, or until chicken is firm, browned, and has an internal temperature of 165 degrees.

Best served with ketchup or honey mustard.

Lady !2dLYL36LP.

View Same Google ImgOps iqdb SauceNAO ffas2w.jpg, 137KiB, 1024x680

Phyllo Curry Chicken

Lady !2dLYL36LP. Mon 08 Mar 2010 20:15:00 No.1630922 Report

Quoted By:

12 sheets phyllo pastry
1/2 cup melted butter

Brush butter between the sheets of phyllo dough, stacking 3 sheets per serving.

Filling:

4 large boneless, skinless chicken breasts, diced small
2 tsp curry powder
1 tsp sea salt
1 tsp freshly ground black pepper
1/2 tsp chinese five spice powder
3/4 cup finely diced red pepper
3 tbsp extra virgin olive oil
3 cloves finely minced garlic

Mix all ingredients together well and diide into 4 equal portions. Working on the shortest side of the phyllo pastry, spoon the filling in a straight line close to the edge, leaving a 1 1/2 inch space on either side. Fold the edges in over the filling to form the ends of the roll. Roll up the filling in the phyllo pastry and set, seam side sown, on a parchment or silicone lined baking sheet. Bake for about 35-45 minutes at 375 degrees F until the phyllo pastry is a medium golden brown.

Lady !2dLYL36LP.

Lady !2dLYL36LP. Mon 08 Mar 2010 20:16:00 No.1630923 Report

Quoted By: >>1630929

Time to go for a run. I'll post more later if /ck/ desires.

Anonymous

Anonymous Mon 08 Mar 2010 20:18:00 No.1630929 Report

Quoted By:

>>1630923
Neato. Whole thread goes to my recipe book.

Anonymous

Anonymous Mon 08 Mar 2010 20:24:00 No.1630936 Report

Quoted By: >>1630943

How do I submit a thread for archiving? This thread is a must read.

Anonymous

Anonymous Mon 08 Mar 2010 20:28:00 No.1630943 Report

Quoted By: >>1630952

>>1630936
go to http://4chanarchive.org/

Select "request interface" on the left-hand side

thread id = 1629637
board = /ck/

enter captcha, then submit

Anonymous

Anonymous Mon 08 Mar 2010 20:33:00 No.1630952 Report

Quoted By:

>>1630943
Cool, thank you.

>Thanks for your request.
>It has been added to our database and the thread will be archived as soon as enough request for that thread have been made.
>This thread has been requested 4 times now.

Anonymous

Anonymous Mon 08 Mar 2010 20:46:00 No.1630959 Report

Quoted By: >>1630971

Thanks for your request.
It has been added to our database and the thread will be archived as soon as enough request for that thread have been made.
This thread has been requested 5 times now.

Anonymous

Anonymous Mon 08 Mar 2010 20:55:00 No.1630971 Report

Quoted By:

>>1630959
6 times

Anonymous

Anonymous Mon 08 Mar 2010 21:00:00 No.1630979 Report

Quoted By:

Creamless Creamy Tomato Soup:

¼ cup olive oil, plus more for drizzling
1 medium onion, chopped
3 garlic cloves, minced
pinch hot red pepper flakes
1 bay leaf
1 28-oz. Can diced tomatoes in their juice
1 28-oz can crushed tomatoes in their juice
1 tablespoon brown sugar
4 slices white bread (decent quality), crusts removed and torn into small pieces
2 cups chicken broth
2 tablespoons brandy (optional)
salt and pepper to taste
¼ cup chopped chives

Heat 2 tbls oil in pot over medium heat. Add onion and cook until translucent. Add garlic, bay leaf and hot pepper flakes, cook until fragrant. Stir in tomatoes and their juice. Stir in sugar and bread, bring to a boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf. Blend soup till smooth and creamy, add 2 tbls. Olive oil while blending. After blending, add chicken stock and brandy (if using). Bring back to boil, and season with salt and pepper. Sprinkle with chives and a drizzle of olive oil before serving.

Anonymous

Anonymous Mon 08 Mar 2010 21:01:00 No.1630982 Report

Quoted By:

Salmon Patties

1 can (14.75 oz.) salmon
2 cups soft bread crumbs
1/3 cup finely minced onion
1/4 cup milk
2 eggs
1 Tablespoons minced parsley
1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dill weed

Drain salmon, reserving
2 tablespoons juice; flake. Combine all ingredients including the 2 tablespoons liquid. Shape into 8 patties. Pan fry on both sides in 2 tablespoons oil or butter until golden brown.

NOTES: I also add the juice of 1/2 a lemon and about 2 tsps. lemon zest. I form the patties and refrigerate them for at least 1 hour (they hold together better).

Anonymous

Anonymous Mon 08 Mar 2010 21:02:00 No.1630983 Report

Quoted By:

Mashed Red Curry Sweet Potatoes

6 medium sweet potatoes
3/4 cup coconut milk
3 teaspoons Thai red curry paste
1/4 cup plus 3 tablespoons maple syrup
4 tablespoons unsalted butter, room temp, plus more for dishes
1 teaspoon coarse salt

Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Bake on a baking sheet until soft, about 1 hour. Let cool slightly. Peel potatoes, transfer to a bowl, and mash with a potato masher. Bring coconut milk and curry paste to a simmer in a saucepan. Cook for 5 minutes. Add potatoes along with 3 tablespoons maple syrup, 2 tablespoons butter, and the salt, and stir. Preheat broiler. Butter six 1-cup gratin dishes or 1 six-cup baking dish. Spoon mixture into dishes, and smooth tops. Drizzle with remaining maple syrup. Dot with remaining butter, cut into small pieces. Broil utnil tips are sizzling and browned, about 3 to 4 minutes.

Anonymous

Anonymous Mon 08 Mar 2010 21:03:00 No.1630986 Report

Quoted By:

Whiskey Chicken (serve with rice)

INGREDIENTS

* 4 skinless, boneless chicken breast halves - cut into 1/2 inch pieces
* 2 tablespoons soy sauce
* 1/4 teaspoon garlic powder
* 1 cup pineapple juice
* 3 tablespoons bourbon whiskey
* 1/8 teaspoon ground black pepper
* 1 tablespoon brown sugar

DIRECTIONS

1. Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).

2. In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.

Anonymous

Anonymous Mon 08 Mar 2010 21:05:00 No.1630992 Report

Quoted By:

Flourless Chocolate-Orange Almond Torte
Serves 2 (or 1, if you don't feel like sharing)

Ingredients
2/3 cup ground almond meal (you can also use hazelnut or pecans)
3 tablespoons good unsweetened cocoa powder
1/3 cup sugar or equivalent substitute (such as granulated Splenda)
1 teaspoon orange zest, finely grated
1/2 teaspoon baking powder
1/4 teaspoon Kosher salt
2 medium eggs
3 tablespoons olive oil
3 tablspoons water
1/4 teaspoon vanilla extract (optional)
1/4 teaspoon almond extract (optional)

To make:

1.Preheat your oven to 350 degrees and grease a 4" mini springform pan or ramekin

2. Combine the dry ingredients and the zest in a bowl, followed by the eggs, oil, water, and extracts. Stir until well combined.

3. Pour into your greased pan and place in the oven. The baking time will vary depending on your oven and the humidity in the environment. Start checking it about 25 minutes into baking. It will be ready when the batter is set and the cake puffs up and cracks slightly. (Avoid inserting a tester)

Once it's ready, remove from the oven and let cool slightly. Remove the sides of the springform pan or serve right in the ramekin. Dust with confectioner's sugar or top with whipped cream to serve.

Anonymous

Anonymous Mon 08 Mar 2010 21:06:00 No.1630999 Report

Quoted By:

Rutabaga Carrot Mash

2 medium rutatbagas, peeled and chopped
4 carrots, peeled and chopped (about 2 cups)
1 sweet onion, peeled and sliced (plus butter for sauteing)
1/2 cup butter or margarine
1 (10 oz.) can chicken broth
1 teaspoon salt
1/2 teaspoon pepper

Saute onions over low heat in butter until caramelized. Cook rutabagas in boiling water to cover in a Dutch oven over medium heat for 20 minutes. Add carrots, continue boiling for another 20 minutes or until vegetables are tender. Drain and place into food processor or stand mixer. Add butter, salt and pepper and mash until smooth. Stir in caramelized onions. Serve immediately.

Anonymous

Anonymous Mon 08 Mar 2010 21:08:00 No.1631001 Report

Quoted By:

Eggplant Caponata

1 medium globe eggplant peeled and cut into 1/2 inch cubes
1 Tbs kosher salt (less if you’re using table salt)
1 red bell bell pepper seeds quartered, seeds removed
1/4 C olive oil
1 small onion chopped
1 tsp fresh thyme
3 Tbs balsamic vinegar
2 Tbs drained capers
1 clove garlic minced
1/4 C leaf parsley, stems removed and chopped

Put the eggplant in a colander and sprinkle with 1 Tbs kosher salt. Toss to coat and leave it over a bowl for an hour.

Grill or broil the bell pepper until the skin is charred then wrap in foil until cool. Trapping the steam like this makes it much easier to remove the skins. When they are cool, peel the pepper and remove any excessively charred bits. Slice into thin short strips.

When the eggplant is done salting, rinse in a bowl of cold water to remove excess salt. Squeeze the eggplant with your hands to wring out as much moisture as you can.

Heat the olive oil over medium heat and saute the onions until until they are translucent and just start turning brown around the edges. Add the eggplant, bell peppers and thyme. Salt and pepper to taste stirring until the eggplant is very soft and starts to loose its shape.

Add the balsamic vinegar and capers and stir until there is no liquid left. Take off the heat and add the garlic and parsley. You can serve this immediately with some crusty bread, but it tastes even better the next day.

Anonymous

Anonymous Mon 08 Mar 2010 21:14:00 No.1631015 Report

Quoted By:

Matcha Frozen Yogurt

4 cups Greek-style yogurt
1 cup sugar
2 tablespoons matcha green tea powder

Combine all ingredients in a bowl and mix until well blended. Refrigerate several hours until thoroughly chilled.

Freeze in your ice cream maker according to the manufacturer's instructions.

Store in the freezer until it reaches your desired firmness.

Makes about 1 1/2 quarts.

Enjoy!

Anonymous

Anonymous Mon 08 Mar 2010 21:15:00 No.1631020 Report

Quoted By:

Lemon Chess Meringue Pie

Pie dough
5 large egg whites
4 large eggs
2 cups sugar
2 pinches salt
¼ cup heavy cream
¼ cup lemon juice
4 tablespoons butter, melted
2 tablespoons yellow cornmeal
2 tablespoons lemon zest
1 pinch freshly grated nutmeg
¼ teaspoon cream of tartar

Remove the prepared pie dough from the fridge and place on a lightly floured surface. Roll out the dough to a large round, about 12 inches in diameter. Transfer to a 9-inch pie pan, trim the edges to within ½ inch of the pan, and crimp the edges. Refrigerate for 20 to 30 minutes. Preheat oven to 400 degrees. Line the shell with parchement paper and fill with pie weights. Bake for 10 minutes. Remove the paper and bake until golden brown, 15 to 20 minutes. Remove from oven and cool on a wire rack. In a small bowl, beat one egg white and brush over the bottom of the crust to seal.
Reduce oven temperature to 325.
Combine the whole eggs, 1 ½ cups of the sugar, and a pinch of salt in a large bowl and beat with an electric mixer until thick and pale. Beat in the cream, juice, butter, cornmeal, zest and nutmeg. Pour the filling into the pie shell and bake until the custard is just set, 35 to 40 minutes. Remove from the oven and leave the oven on.
While the pie is baking, make the meringue. In a large bowl, beat the remaining 4 egg whites with the cream of tartar and a pinch of salt in an electric mixer until soft peaks form. Beating constantly, slowly add the remaining ½ cup sugar until glossy stiff peaks form, being careful not to over beat, as this will make it difficult to spread. Using a rubber spatula, spread the meringue evenly over the pie filling, smoothing out to the pastry edges so the meringue won’t draw up or weep during baking. With a dull knife, make decorative peaks in the meringue. Bake until the meringue is golden, 14 to 15 minutes. Transfer pie to a wire rack to cool completely.

Anonymous

Anonymous Mon 08 Mar 2010 21:16:00 No.1631023 Report

Quoted By:

Oven Fried Spicy Drumsticks

Ingredients:

* 6 chicken drumsticks
* 2 tbs soy sauce
* 1/8 cup all-purpose flour
* 1/4 teaspoons salt
* 1/8 teaspoon ground pepper
* 0.5 teaspoons paprika
* 1/4 teaspoon curry powder
* 1/8 cup butter

Preparation:
marinate drumsticks in zip-loc bag with soy sauce for 30 minutes
Heat oven to 450° In a food storage bag, combine flour, salt, pepper, paprika, curry powder. Line 1 baking pan with heavy duty foil.. Place butter in pan. Place pan in oven to melt butter. Coat chicken with seasoned flour mixture, shaking 3 legs at a time in the bag. Place chicken in prepared pans in the melted butter. Bake, uncovered, for 30 minutes. Turn over and bake 15 to 20 minutes longer, or until tender and nicely browned.

Anonymous

Anonymous Mon 08 Mar 2010 21:19:00 No.1631058 Report

Quoted By:

Spicy Cold Noodles Dish.

Ingredients:

24oz of Angel Hair Pasta.
12 Tablespoons of seasoned rice wine vinegar.
9 tablespoons of soy sauce.
2 tablespoons of honey.
1 tablespoon of a chinese oil
Sriracha sauce to taste
Preparing:

Hard boil water, add noodles, stir them around a bit so they do not stick. In a bowl, mix together these ingredients while the water is hard boiling (best to do it like this the first time as she is not sure on the time it takes to boil, noodles should not be completely cooked when done). Drain the noodles and rinse them with cold water until cool, add to the sauce. Insert in fridge with a lid ontop of the bowl. Every half hour for two hours, flip the bowl so the sauce evenly is distributed to the bowl. Once the sauce has pretty much been soaked up by the noodles, enjoy.

Anonymous

Anonymous Mon 08 Mar 2010 21:21:00 No.1631062 Report

Quoted By:

Mango Cashew Chicken Sandwiches

Ingredients and instructions:

For marinated chicken*:

1 lb chicken (breast or dark meat), cut into strips
2 Tbsps soy sauce
2 Tbsps mirin (seasoned rice vinegar)
1 tsp minced garlic
1 tsp minced ginger

1. Mix all the above in a bowl and let chicken marinate in the refrigerator for at least 30 minutes;
2. Grill, sauté, stir fry or bake chicken as preferred and let cool;
3. Shred or chop meat and set aside.

*For a time-saving option, you can use a deli-roasted chicken.

For Cashew-Coconut Sauce:

1 cup roasted cashews, finely ground
1 lemongrass, minced
1 large shallot, minced
2" piece of ginger, minced
2 tsps canola oil
1 tsp sesame oil
1 cup coconut milk (I used 'light')
1 Tbsp sambal oelek or other chili paste/sauce
1 Tbsp soy sauce
1 Tbsp fish sauce (a.k.a. patis, nuoc mam or nam pla)

1. Heat canola and sesame oils in sauté pan and lightly brown lemongrass, shallots and ginger;
2. Add ground cashews and coconut milk, and simmer for about 5 minutes;
3. Add chili paste, soy and fish sauces and heat through;
4. Sauce will thicken as it heats; to thin out, add water or more coconut milk as needed.

Alternative serving suggestion:
This sauce is delicious with chicken or pork and served over steamed rice. Simply add 1/2 cup of chicken broth (or more, depending on preferred consistency) during cooking. Add pre-cooked meat toward the end and mix well. Serve over freshly steamed rice.

For sandwiches:

1 large ripe mango, diced
Chopped cilantro
2-4 bolillo* rolls, toasted (or other bread of your choice)
Lettuce leaves (optional)

1. In a bowl, combine shredded chicken, diced mango and cilantro. Add sauce by spoonfuls until desired consistency is reached;
2. Spread mixture on rolls and serve immediately!

Anonymous

Anonymous Mon 08 Mar 2010 21:24:00 No.1631079 Report

Quoted By: >>1631422

HOBBIT PIE

2 Pie crusts, deep dish
-(unbaked)
2 Eggs, beaten
1/3 c Flour, whole wheat
1 1/2 c Cheddar cheese, grated
1 1/2 lb Mushrooms, sliced
2 c Onions, chopped fine
3 T Oil
1 c Cottage cheese
1/4 c Parsley, chopped
1/2 c White wine, dry

Preheat oven to 375 degrees F. Saute mushrooms until soft, then add onions, and cook over medium heat until onions are translucent.

Take mixture off heat, add flour, then wine, mixing well. Add all other ingredients and salt and pepper to taste. Pour into crust and cover with lattice top and bake 40-45 minutes.

NOTES:Add a little garlic and horseradish, and sprinkle paprika or cayenne
over the top.

Anonymous

Anonymous Mon 08 Mar 2010 21:54:00 No.1631160 Report

Quoted By: >>1631210

GREEN CHILE-PIMIENTO CHEESE

2 (8-ounce) blocks extra sharp Cheddar cheese, shredded
1 (8-ounce) block Monterey Jack cheese with peppers, shredded
1 cup mayonnaise
1 (4.5-ounce) can chopped green chiles
1 (4-ounce) jar diced pimiento, drained
1 medium poblano chile pepper, seeded and minced
1/4 small sweet onion, minced
2 teaspoons Worcestershire sauce

STIR together all ingredients in a large bowl. Yield: about 6 cups.
Prep: 15 min.

Anonymous

Anonymous Mon 08 Mar 2010 22:10:00 No.1631183 Report

Quoted By:

Chilaquiles:

2 large onions, coarsely chopped
3 cloves garlic, chopped
½ cup olive oil
2 10-ounce cans Ro-tel
1 16-ounce can tomatoes, undrained
1 tablespoon cilantro, chopped
Salt to taste
24 corn tortillas
2 pounds Monterrey Jack cheese, grated
2 cups sour cream

Saute onion and garlic in olive oil until tender. Add tomatoes, cilantro and salt. Simmer, uncovered, approximately 10 minutes. In a separate skillet, heat shortening. Dip tortillas, 1 at a time into hot shortening, just until softened. Stack tortillas on paper towels and cut into fourths. In a 9X13 baking dish, layer tortillas, sauce and cheese. This may be refrigerated or frozen. When ready to serve, bake at 350 for 20 to 30 minutes or until hot and bubbly. Serve with sour cream on top.

Anonymous

Anonymous Mon 08 Mar 2010 22:14:00 No.1631186 Report

Quoted By:

Chorizo:

1 pound lean pork
2 tablespoons chili powder
1 teaspoon oregano, handrubbed
1 teaspoon salt
2 garlic cloves, minced
2 tablespoons vinegar

Grind coarsely or chop pork. Add all other ingredients and mix thoroughly. Let stand for several hours. Fry without adding fat for about 30 minutes. If you aren’t going to use immediately, pack the uncooked chorizo in a crock or glass jar and keep refrigerated. It will keep for several weeks. 3 ounces or 1/3 cup = 1 chorizo.

Anonymous

Anonymous Mon 08 Mar 2010 22:41:00 No.1631210 Report

Quoted By: >>1631235

>>1631160
>>GREEN CHILE-PIMIENTO CHEESE
>>1 (4.5-ounce) can chopped green chiles
For some reason this always makes me rage. If someone is making a dish, there the dish is named after one of the ingredients, and the recipe calls for a canned/powdered/season-packet version of that ingredient. Like those 'killer' mashed potato recipes that ask for a box of instant potatos, or chicken in a box, FFFFUUUUUUU

Anonymous

Anonymous Mon 08 Mar 2010 22:53:00 No.1631220 Report

Quoted By:

Spicy skinned fish:
Flour, mixed with curry powder and other spices for preference, white fish fillets, egg - soak fish in egg then coat in the spiced flour - fry in a searing hot pan and serve with potato wedges

Anonymous

Anonymous Mon 08 Mar 2010 22:58:00 No.1631223 Report

Quoted By: >>1631231

HOW DO I SAVE ALL THESE RECIPES I WANT TO COOK THEM SOON O GOD PLEASE HELP DONT 404!

Anonymous

Anonymous Mon 08 Mar 2010 23:04:00 No.1631231 Report

Quoted By:

>>1631223
click file on your browser then save page as

Anonymous

Anonymous Mon 08 Mar 2010 23:05:00 No.1631235 Report

Quoted By: >>1631241

>>1631210
What about pasta with tomato sauce that calls for canned tomatoes?

Anonymous

View Same Google ImgOps iqdb SauceNAO What-Fffffuuuuuuuuu_500x500.jpg, 30KiB, 500x379

Anonymous Mon 08 Mar 2010 23:11:00 No.1631241 Report

Quoted By: >>1631252

>>1631235

Anonymous

Anonymous Mon 08 Mar 2010 23:16:00 No.1631252 Report

Quoted By: >>1631272 >>1631275

>>1631241
I have a recipe book says ready made puffed pastry in a load of recipes and doesn't tell you how to make it - makes me rage hard dude

does anyone have a puff pasty rec? :)

Anonymous

Anonymous Mon 08 Mar 2010 23:22:00 No.1631272 Report

Quoted By: >>1631281

>>1631252
Because puff pastry is one of those bitch-to-make recipes that you get less out of it than the trouble it's worth. Not that you can't make delicious stuff with it but you have to put it too much work for what you get out.

Lady !2dLYL36LP.

Lady !2dLYL36LP. Mon 08 Mar 2010 23:23:00 No.1631275 Report

Quoted By: >>1631281

>>1631252
I have one... but dude, puff pastry is a bitch to make. Trust me. Just buy the premade stuff unless you REALLY want to learn from scratch.

Anonymous

Anonymous Mon 08 Mar 2010 23:27:00 No.1631281 Report

Quoted By: >>1631305

>>1631272
>>1631275
try everything once right? :)
I've made various pastries before and things like pasta - just want to try this, possibly filo too

Lady !2dLYL36LP.

Lady !2dLYL36LP. Mon 08 Mar 2010 23:38:00 No.1631305 Report

Quoted By: >>1631313

>>1631281
Alright, here's a link. This (and a lot of mistakes in the kitchen) helped me learn how to make puff pastry from scratch.

http://www.whiteonricecouple.com/recipes/puff-pastry/

Good luck!

Anonymous

Anonymous Mon 08 Mar 2010 23:43:00 No.1631313 Report

Quoted By:

>>1631305
Thanks lady :P

Anonymous

View Same Google ImgOps iqdb SauceNAO I love thread.jpg, 21KiB, 444x366

Anonymous Tue 09 Mar 2010 00:15:00 No.1631397 Report

Quoted By:

Anonymous

Anonymous Tue 09 Mar 2010 00:16:00 No.1631398 Report

Quoted By:

>>1629636
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Anonymous

Anonymous Tue 09 Mar 2010 00:20:00 No.1631411 Report

Quoted By: >>1631428

>>1630834
I think someone goofed -- I see no girl scouts listed in the ingredients.

Anonymous

Anonymous Tue 09 Mar 2010 00:25:00 No.1631422 Report

Quoted By:

>>1631079
Nor are there Hobbits listed in the Hobbit pie recipe. Can I substitute with 4th graders?

Anonymous

Anonymous Tue 09 Mar 2010 00:29:00 No.1631428 Report

Quoted By: >>1631436

>>1631411
Silly anon. You use the delicious baked treats to lure young girl scouts into your rusty van.

Anonymous

Anonymous Tue 09 Mar 2010 00:33:00 No.1631436 Report

Quoted By:

>>1631428
that plan doesn't work, they already have the more delicous treats in the form of girl scout cookies

Lady !2dLYL36LP.

Lady !2dLYL36LP. Tue 09 Mar 2010 01:03:00 No.1631467 Report

Quoted By: >>1632442

Anyone up for some more recipes? I'm currently looking to see what I want to eat tonight (gotta use up the ground turkey I got) so i'll post some recipes while I'm doing that.

Anonymous

Anonymous Tue 09 Mar 2010 08:48:00 No.1632442 Report

Quoted By:

>>1631467
yes please

Scotty !VJjYsR5kS6

Scotty !VJjYsR5kS6 Tue 09 Mar 2010 14:07:00 No.1633118 Report

Quoted By:

Vegetarian nut stuffing
4oz Cheese, 40z celery, 8oz onion, 8oz ground mixed nuts, 2eggs and marmite garlic, salt, pepper, mixed herbs
mix eggs and 1-2 teaspoons marmite. Grate cheese and thinly chop and slice celery and onion. Mix all the ingredients together to make the nutmeat.
Cooks for 30 minutes in oven - either have on its own, in peppers or cabbage leaves or in aubergine/eggplant - hollow it out and chop soft middle into chunks, mixed with nutmeat.
Serve with rice is reccomended
Also makes nice pastry with shortcrust but VERY fattening

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