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Home-style cooking with OnkelC and Friends, Vol.2
- Thread starter OnkelC
- Start date
- Status
Thriller
Member
OnkelC said:
OnkelC im totally into eating everything, there is nothing i do not like, its just that i do not know how much time i have fot cooking when im a ski teacher due to partying and all
If you have anything nice please post them so i can fall back on these recepes when im there and online
Thanks in advance!
I cooked some awesome salmon last week for a special occassion. I don't have any pics but I caught the recipe on a tv show...it's very simple.
I placed about half a pound of salmon filet in a dish with oil and salt, then placed the dish on top of a rack inside a boiling pot of water. Let it cook for about 12 minutes (wasn't overcooked). Then I heated up about 5 tablespoons of garlic butter and poured it on top. Simple but I've never eaten salmon this way. It has always been cooked with soy sauce only from my mom :lol
I placed about half a pound of salmon filet in a dish with oil and salt, then placed the dish on top of a rack inside a boiling pot of water. Let it cook for about 12 minutes (wasn't overcooked). Then I heated up about 5 tablespoons of garlic butter and poured it on top. Simple but I've never eaten salmon this way. It has always been cooked with soy sauce only from my mom :lol
So, let's cook.
The "Rindsgulasch" (beef stew) is a traditional autumn dish which takes its unique taste from a long braising time (between 2 and 4 hours) at low temperatures. It is a dish that tastes best when prepared in large quantities. The beef cuts used for this dish are usually leeser-grade cuts like shoulder. The long cooking time helps to soften the tendons contained in these cuts, and in exchange the collagen that is released from the beef fibers makes for a wonderful binding of the sauce/gravy. A good stew is no fast food, every hour put into the braising process results in a more tender meat and a tastier gravy.
Common side dishes are potatoes (which also can be cooked in the stew itself) or pasta of choice. The stew can be enriched with carrots, bell peppers, zucchini and/or red wine, to name just a few. Every hearty vegetable makes a fine addition to this stew, which gains in taste when re-heated the next day.
The ingredients for four persons are:
- 600 grams (1.5lb) cubed beef,
- 500ml (17flOz) water,
- 2-3 onions,
- 2-3 bay leaves,
- 2-3 bell peppers,
- 1tbs concentrated tomato puree,
- 1 tsp paprika powder,
- salt and pepper,
- side dish of choice.
First, wash the beef cubes under cold water and dry them with a kitchen towel:
Now heat a large pot (preferably cast iron) to max, add some oil and fry the beef cubes in two or three sessions; remove the browned cubes from the pot before adding the next portion. Add the rough-cut onions in the process:
When the last portion is browned, put the beef back in the pot and add half of the water, the bay leaves and some salt/pepper. when the water is cooking, reduce the heat to 1/3 so that the stew will braise lightly. Put a lid on it and let the stew braise for about 30 minutes before adding the remaining water:
Check occasionally and refill some water if the stew tends to "dry out":
After at least two hours, think about the veggies that you wish to add. We chose some red bell peppers. Remove the seeds and cut them in fork-worthy chunks and add them to the stew:
Now add the tomato puree as well as the paprika powder and let stew cook for another 20-30 minutes without the lid:
Finish Line:
Prepare the side dish of choice (we had some pasta):
DONE!
Serve right out of the pot and have a hearty feast:
Enjoy!
Comments and feedback are appreciated.
The "Rindsgulasch" (beef stew) is a traditional autumn dish which takes its unique taste from a long braising time (between 2 and 4 hours) at low temperatures. It is a dish that tastes best when prepared in large quantities. The beef cuts used for this dish are usually leeser-grade cuts like shoulder. The long cooking time helps to soften the tendons contained in these cuts, and in exchange the collagen that is released from the beef fibers makes for a wonderful binding of the sauce/gravy. A good stew is no fast food, every hour put into the braising process results in a more tender meat and a tastier gravy.
Common side dishes are potatoes (which also can be cooked in the stew itself) or pasta of choice. The stew can be enriched with carrots, bell peppers, zucchini and/or red wine, to name just a few. Every hearty vegetable makes a fine addition to this stew, which gains in taste when re-heated the next day.
The ingredients for four persons are:
- 600 grams (1.5lb) cubed beef,
- 500ml (17flOz) water,
- 2-3 onions,
- 2-3 bay leaves,
- 2-3 bell peppers,
- 1tbs concentrated tomato puree,
- 1 tsp paprika powder,
- salt and pepper,
- side dish of choice.
First, wash the beef cubes under cold water and dry them with a kitchen towel:
Now heat a large pot (preferably cast iron) to max, add some oil and fry the beef cubes in two or three sessions; remove the browned cubes from the pot before adding the next portion. Add the rough-cut onions in the process:
When the last portion is browned, put the beef back in the pot and add half of the water, the bay leaves and some salt/pepper. when the water is cooking, reduce the heat to 1/3 so that the stew will braise lightly. Put a lid on it and let the stew braise for about 30 minutes before adding the remaining water:
Check occasionally and refill some water if the stew tends to "dry out":
After at least two hours, think about the veggies that you wish to add. We chose some red bell peppers. Remove the seeds and cut them in fork-worthy chunks and add them to the stew:
Now add the tomato puree as well as the paprika powder and let stew cook for another 20-30 minutes without the lid:
Finish Line:
Prepare the side dish of choice (we had some pasta):
DONE!
Serve right out of the pot and have a hearty feast:
Enjoy!
Comments and feedback are appreciated.
Ooooh yeah, I prepare the stew only with windows open and constant draft. It also does not help that our flat is a one-room appartement, so we are technically cooking in the bedroom:lol :lol :lol .ChryZ said:
But from time to time, a good stew (be it beef, pork or cabbage) is worth the stink IMHO.
Tonights dish will be Käsespätzle with lettuce and a cream/lemon dressing like my granny used to make it.
Unless you convince me to make something else.
Unless you convince me to make something else.
Something that's been done before in volume one (I think), so only a few pictures.
Made a pesto at some point over the weekend.
Pine nuts (I don't roast them first like some do...), basil, olive oil, clove of garlic, salt and pepper in a blender.
Blend.
Stir in to cooked spaghetti, top with grated cheese, serve.
Enjoy.
Made a pesto at some point over the weekend.
Pine nuts (I don't roast them first like some do...), basil, olive oil, clove of garlic, salt and pepper in a blender.
Blend.
Stir in to cooked spaghetti, top with grated cheese, serve.
Enjoy.
Hello all,
OnkelC, I tried out your mac and cheese recipe. It tasted kind of grainy, but good. Is the grainy part normal? I used a mix of shredded mozarella, emmental and parmesan I think.
Thanks a lot for all of your posts, this thread should be a monthly/weekly sticky like the sports threads.
OnkelC, I tried out your mac and cheese recipe. It tasted kind of grainy, but good. Is the grainy part normal? I used a mix of shredded mozarella, emmental and parmesan I think.
Thanks a lot for all of your posts, this thread should be a monthly/weekly sticky like the sports threads.
Graininess is probably the biggest pitfall in mac and cheese... it really has a lot to do with the types of cheese you use.
For the longest time, I used cheddar ebcause I like the flavor... but it was always grainy.
Then someone suggested I try gryerre (or however you spell it). I used a block of that and then a few slices of chedder for the sharpiness and it was perfect.
So you could go with that combo to get rid of graininess or just mess around and find what works for you.
For the longest time, I used cheddar ebcause I like the flavor... but it was always grainy.
Then someone suggested I try gryerre (or however you spell it). I used a block of that and then a few slices of chedder for the sharpiness and it was perfect.
So you could go with that combo to get rid of graininess or just mess around and find what works for you.
Hi Giard,Giard said:
the grainy part could have two reasons imho:
either the flour was not heated enough in the butter (it should show a beige to light brown colour before adding the milk), but that would rather result in a "floury" taste. My bet would be that the Parmesan did not melt in the sauce. If possible, stick to cheeses that tend to melt easily, so your next Mac and cheese will turn out silky smooth
.Edit: beaten by a second and by xBigDanx
ronito said:
will happen some time, but it is a bitch to do, so I chicken out of doing it every other day.
There are positively NO rules for posting here. Every dish is welcome. I would really like to see arepas and I am sure the other silent readers think the same.
A recipe and/or small explanation would be nice, though. And pictures would be great.
Edit: cooking was faster than my replies tonight as it seems.
So, let's cook.
Since I already posted the preparation of Käsespätzle, I'll keep this short.
Those are the ingredients:
The preparation of the Spätzle itself is really simple and can be found at the above link, so here is the cooking process of tonight in fast forward:
The salad preparation is easy, too. Wash and dry some lettuce leaves:
Now mix some cream, a cubed shallot, some salt, pepper and two tablespoons of sugar:
Finish Line:
Immediately before serving, squeeze the juice of half a lemon into the dresssing and serve!
DONE!
Serve the lettuce leaves alongside the Spaetzle and top them off with a good helping of the dressing:
Have a feast!
And don't be shy with posting your stuff.
Since I already posted the preparation of Käsespätzle, I'll keep this short.
Those are the ingredients:
The preparation of the Spätzle itself is really simple and can be found at the above link, so here is the cooking process of tonight in fast forward:
The salad preparation is easy, too. Wash and dry some lettuce leaves:
Now mix some cream, a cubed shallot, some salt, pepper and two tablespoons of sugar:
Finish Line:
Immediately before serving, squeeze the juice of half a lemon into the dresssing and serve!
DONE!
Serve the lettuce leaves alongside the Spaetzle and top them off with a good helping of the dressing:
Have a feast!
And don't be shy with posting your stuff.
I'll have to dine alone tonight, my favorite so far is a Steak Tartare, but other suggestions are very welcome.
What was/is on your plates today, GAF?
What was/is on your plates today, GAF?
Schattenjäger
Gabriel Knight
i just wanted to thank Onkel and all the contributors for this thread..
i hope to start contributing soon.
i hope to start contributing soon.
Thank you both for your feedback.
So, let's get raw.
I had an unexpected TV recording today and came home late, so the planned Tartare was perfect as it is fast to make and does not fill you up that much. As a variation of the one I posted before, I used lemon juice and a shallot instead of vinegar and onion today.
The ingredients for one person are:
-5 to 6Oz ground beef fillet,
- 1 egg yolk,
- the juice of 1/4 lemon,
-1 tbs neutral oil,
-1 shallot,
- salt and fresh ground black pepper,
- two bread rolls and butter (not pictured)
Preparation is simple. Cut the shallot in very small cubes, add them to the beef, spice with salt and pepper, add the egg yolk and lemon juice, mix it with a fork and finish off with the oil:
DONE!
Spread the tartare generously on a buttered bun and
Enjoy!
Tomorrow will be the day of resurrecting a piece of German "Wirtschaftswunder" cuisine. Place your bets of what it will be.
So, let's get raw.
I had an unexpected TV recording today and came home late, so the planned Tartare was perfect as it is fast to make and does not fill you up that much. As a variation of the one I posted before, I used lemon juice and a shallot instead of vinegar and onion today.
The ingredients for one person are:
-5 to 6Oz ground beef fillet,
- 1 egg yolk,
- the juice of 1/4 lemon,
-1 tbs neutral oil,
-1 shallot,
- salt and fresh ground black pepper,
- two bread rolls and butter (not pictured)
Preparation is simple. Cut the shallot in very small cubes, add them to the beef, spice with salt and pepper, add the egg yolk and lemon juice, mix it with a fork and finish off with the oil:
DONE!
Spread the tartare generously on a buttered bun and
Enjoy!
Tomorrow will be the day of resurrecting a piece of German "Wirtschaftswunder" cuisine. Place your bets of what it will be.
Thank you for your post, Indigo.Indigo said:OnkelC, I have a couple of humble requests.
I'd love to see your take on Sauerbraten sometime, and if you have a recipe for that specialty of Idar-Oberstein, Speissbraten, please share it! I'd really like to know what goes into the marinade.
Thanks and happy eating!
Sauerbraten is bought pre-pickled from the butcher most of the time, so no big deal about that. Maybe I'll prepare some in December.
The Marinade of Spießbraten is very basic, being made only from salt, pepper and crushed onions. The secret is getting a nice pork cut like shoulder, neck or loin and cutting a pocket for the marinade in it. Fill it with half of the marinade, rub the rest on the outside and let it marinate for 8-12 hours. This is best prepared on charcoal, but the season is over for this year, sorry.
Tonights' dish will be the classic "Toast Hawaii", a dish created in the 1950s by the then legendary German TV chef Clemens Wilmenrod.
This dish has got nil/zero/nada/niente Hawaiian origins.
It is a fine example of branding an otherwise bland dish with an exotic name and making it legendary because of that.
Keep yours coming. It's a thread, not a monologue.
This dish has got nil/zero/nada/niente Hawaiian origins.
It is a fine example of branding an otherwise bland dish with an exotic name and making it legendary because of that.
Keep yours coming. It's a thread, not a monologue.
buhmachine
Banned
How often is it in your household that a night goes by with an easy, fast food/frozen pizza/etc. for dinner, OnkelC? I'm curious.
:lol Steak tartare is actually supposed to have its main emphasis on the taste of the raw fillet.Thriller said:
The meat itself has got a subtle, mild, slightly salty and iron-ish taste to it. its texture is best described as chewy, think of it as the middle between a steak and a puree.
The onion, egg yolk and spices serve the purpose of broadening the taste, just like spicing a steak before frying.
Hi buhmachine, and welcome to the thread.buhmachine said:
It depends. I try to cook every evening, because it is a way for me to leave the office day behind. Apart from that, I don't like most frozen stuff as it comes from the factory and therefore I am pimping that stuff with own ingredients, too. :lol
At the moment, there are several evening appointments I have to attend, and several appointments on the weekends as well, which might kill the motivation to cook in the evening. A quick Burger always helps in that case. As a rule of thumb, I would say that we have fast food/frozen stuff-only dinners about 3-6 times a month.
Keep'em coming.
Another question about the raw meat....
Is ground beef safer over there than it is in the States? Over here, it is normal (and expected at some places) to get your steak cooked medium rare or even rare, and it is wonderful. But if you get a hamburger, they will say it needs to be cooked all the way through with no red in the middle in order to ensure safety.
So basically our ground meat over here is apparently of a lesser quality than a full steak (unless you have taken a steak and ground it up).
I have had steak tartare made from whole steak that was chopped up into very small pieces, but could never imagine eating it with ground beef.
I know its all the same thing really, but quality wise, at least over here it is different.
Is it that way over there or is all the meat of fairly good quality?
Is ground beef safer over there than it is in the States? Over here, it is normal (and expected at some places) to get your steak cooked medium rare or even rare, and it is wonderful. But if you get a hamburger, they will say it needs to be cooked all the way through with no red in the middle in order to ensure safety.
So basically our ground meat over here is apparently of a lesser quality than a full steak (unless you have taken a steak and ground it up).
I have had steak tartare made from whole steak that was chopped up into very small pieces, but could never imagine eating it with ground beef.
I know its all the same thing really, but quality wise, at least over here it is different.
Is it that way over there or is all the meat of fairly good quality?
Same way in some sense.
You have good quality meat (steak), and not so good quality meat (ground beef). And you can purchase these at good places (dedicated butcher) and lesser places (supermarket).
Meat I but from a supermarket I'm more careful with. Meat from a place where it's good (butcher) I eat as rare as possible. NEeds to be bloody, only the edges seered.
And tartar is ground up steak, hense the reason of eating it raw. Here in Holland they usually fry the egg though, and put it on top
You have good quality meat (steak), and not so good quality meat (ground beef). And you can purchase these at good places (dedicated butcher) and lesser places (supermarket).
Meat I but from a supermarket I'm more careful with. Meat from a place where it's good (butcher) I eat as rare as possible. NEeds to be bloody, only the edges seered.
And tartar is ground up steak, hense the reason of eating it raw. Here in Holland they usually fry the egg though, and put it on top
xBigDanx said:
Ground beef is usually made from tougher meat and leftover meat created when the sides of beef are carved into steaks and roasts. Because of this, it would not be a joy to eat it raw, it is tough to chew and the taste is not optimal.
Ground beef should always be cooked through. This is not only because of the taste, but also because ground beef has got a much larger surface than a solid piece of meat of the same weight. This means more contact area with the surrounding air and therefore a higher risk of contamination with e.g. salmonella or e.coli bacteria.
The ground meats over here are generally of a high, but also varying quality. As Hooker stated, it is better to steer clear of prepackaged supermarked meat and spend a little premium on higher-grade cuts from a butcher. But even at a butcher, I would test that store out for several occasions with other meats before buying tartare there.
The beef used for tartare is normally a high quality cut, mostly beef fillet, so if one buys dedicated tartare from a trusted butcher, there should be no problem with it.
This dish is a bit more risque than others. As with all ingredients, the nose is a good indicator for suspicious goods: If it smells bad or even uncommon (your subconsciousness will tell you), one should reconsider its use.
The key to dangerless enjoyment lies in the careful choice of the ingredients and being able to trust the people you buy them from.
Edit:
Cooking starts in a few minutes, pictures will be up around the usual time.
KEEP THEM COMING!
DaCocoBrova
Finally bought a new PSP, but then pushed the demon onto someone else. Jesus.
^^
Did you just prepare/eat raw red meat? Woah!
Couldn't pay me to do that.
Did you just prepare/eat raw red meat? Woah!
Couldn't pay me to do that.
DaCocoBrova
Finally bought a new PSP, but then pushed the demon onto someone else. Jesus.
Wow. Seems dangerous. Sushi I like.
Ghengis Cohen
Banned
You have to get ground beef for tartare from someplace that grinds meat in house. prepackaged is where you will run into trouble.DaCocoBrova said:
So, let's slap stuff together like the grandparents:lol
Tonights dish is the "famous" Toast Hawaii, a brainchild of the first German TV Chef, Mr. Clemens Wilmenrod. He invented the dish in the 1950s and it is typical for the limited choice of ingredients of that time.
While doing the research for this dish, I stumbled upon the following wiki entries about the dish itself and the chef who "invented" it. I found them interesting and would like to share them with you instead of writing up own stuff.
About the dish itself:
About the inventor:
These are the ingredients:
- Sammich bread,
- cooked ham,
- canned pineapple slices in syrup,
- cheese of choice.
As you can imagine, the preparation is difficult and time-consuming.
Pre-heat the oven to max heat. If you have a Grill, heat that up instead.
Butter a few sammich slices, slap cooked ham, a slice of canned pineapple and cheese of choice (I made one with American cheese and one with Gouda) on it:
Finish Line:
Put them into the hot oven until the cheese is melting (should take only 2-3 minutes):
DONE!
Serve and feel like a Wirtschaftswunderkind:
Enjoy!
You can file this one under "dishes for the starving student", too. It tastes better than it sounds, is fast and easy to prepare and the ingredients are cheap, too.
Comments or bust.:lol
Tonights dish is the "famous" Toast Hawaii, a brainchild of the first German TV Chef, Mr. Clemens Wilmenrod. He invented the dish in the 1950s and it is typical for the limited choice of ingredients of that time.
While doing the research for this dish, I stumbled upon the following wiki entries about the dish itself and the chef who "invented" it. I found them interesting and would like to share them with you instead of writing up own stuff.
About the dish itself:
http://en.wikipedia.org/wiki/Toast_HawaiiWikipedia said:
About the inventor:
http://en.wikipedia.org/wiki/Clemens_WilmenrodWikipedia said:
These are the ingredients:
- Sammich bread,
- cooked ham,
- canned pineapple slices in syrup,
- cheese of choice.
As you can imagine, the preparation is difficult and time-consuming.
Pre-heat the oven to max heat. If you have a Grill, heat that up instead.
Butter a few sammich slices, slap cooked ham, a slice of canned pineapple and cheese of choice (I made one with American cheese and one with Gouda) on it:
Finish Line:
Put them into the hot oven until the cheese is melting (should take only 2-3 minutes):
DONE!
Serve and feel like a Wirtschaftswunderkind:
Enjoy!
You can file this one under "dishes for the starving student", too. It tastes better than it sounds, is fast and easy to prepare and the ingredients are cheap, too.
Comments or bust.:lol
katastrophy
Member
gawd u guys....i wanna make some of my delicious original american katastrophy food!!! maybe one day i shall share my southern cooking secrets....(lol)
holliberry
Member
Ok, here is my humble contribution. It's certainly not "gourmet" or even close really but someone requested something using microwave only and this one is really easy. (I did the stuffing on my stovetop but I'm sure you could do it before the broccoli and set it asided)
What you need:
10 oz frozen chopped broccoli
1 1/2 cups stovetop stuffing mix chicken flavor (it was about 1/2 of the 6oz box size)
1 can (~10 oz.) cream of mushroom/celery/chicken soup (I used mushroom)
1 1/2 cups diced cooked chicken (to make life easy I bought prepackaged)
*Microwave the broccoli for 6 min
*Prepare the stuffing!
*Put the broccoli in the bottom of your baking dish (I think mine is either a 8x8 or 9x9 glass baking dish)
*Mix the chicken and cream of ____ soup together in a separate bowl and pour on top of broccoli
*Top with the stuffing
*Cover and microwave for 9-11 minutes
The End
(no pics right now, I took them with my cell phone so the quality probably isn't great and it takes forever to email to myself)
*EDIT* Oh, and I just wanted to mention how much I love this thread even though I haven't tried any of the recipes yet. I'd like to see more on here that are a little more simple (fewer ingredients/cheaper) to make but still tasty. I usually cook for myself and I'm not a big fan of leftovers so making a big delicious meal isn't always practical.
What you need:
10 oz frozen chopped broccoli
1 1/2 cups stovetop stuffing mix chicken flavor (it was about 1/2 of the 6oz box size)
1 can (~10 oz.) cream of mushroom/celery/chicken soup (I used mushroom)
1 1/2 cups diced cooked chicken (to make life easy I bought prepackaged)
*Microwave the broccoli for 6 min
*Prepare the stuffing!
*Put the broccoli in the bottom of your baking dish (I think mine is either a 8x8 or 9x9 glass baking dish)
*Mix the chicken and cream of ____ soup together in a separate bowl and pour on top of broccoli
*Top with the stuffing
*Cover and microwave for 9-11 minutes
The End
(no pics right now, I took them with my cell phone so the quality probably isn't great and it takes forever to email to myself)
*EDIT* Oh, and I just wanted to mention how much I love this thread even though I haven't tried any of the recipes yet. I'd like to see more on here that are a little more simple (fewer ingredients/cheaper) to make but still tasty. I usually cook for myself and I'm not a big fan of leftovers so making a big delicious meal isn't always practical.
katastrophy
Member
One of my favorite things that my mom makes me. It's delicious. sorry there is no prep pics.
12 oz. Chicken, Chooped
1 c. Broccoli, Chopped
1/2 c. red bell pepper, Chopped
1 garlic clove, pressed
4 oz. sharp cheddar cheese, shredded (1 c.)
1/2 c. mayo
2 t. dill Mix
1/4 t. Salt
2 pkgs. crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Preheat oven to 375°F. Chop chicken & broccoli. Place in bowl. Chop pepper and add to bowl. Press garlic over top. Shred cheese and add to mixture; mix gently. Add mayo, dill, and salt; mixing well. Unroll 1 crescent roll, do not seperate. Arrange longest sides of dough across the width of 12x15" rectangle pan. Repeat with 2nd crescent roll dough. Roll dough to seal perforations. On long side of pan cut dough into strips 1 1/2" apart, 3" deep. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form the braid. Tuck ends under to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
12 oz. Chicken, Chooped
1 c. Broccoli, Chopped
1/2 c. red bell pepper, Chopped
1 garlic clove, pressed
4 oz. sharp cheddar cheese, shredded (1 c.)
1/2 c. mayo
2 t. dill Mix
1/4 t. Salt
2 pkgs. crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Preheat oven to 375°F. Chop chicken & broccoli. Place in bowl. Chop pepper and add to bowl. Press garlic over top. Shred cheese and add to mixture; mix gently. Add mayo, dill, and salt; mixing well. Unroll 1 crescent roll, do not seperate. Arrange longest sides of dough across the width of 12x15" rectangle pan. Repeat with 2nd crescent roll dough. Roll dough to seal perforations. On long side of pan cut dough into strips 1 1/2" apart, 3" deep. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form the braid. Tuck ends under to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
holliberry:
thank you for your contribution, that sounds like a nice and easy casserole. Do you have a link to that "stovetop stuffing mix"? sounds interesting, I never heard about that.
katastrophy:
Does your mother happen to be a contributor to cooking cache by the name Kay LK? :lol
http://www.cookingcache.com/poultry/chickenandbroccolibraid.shtml
thank you for your contribution, that sounds like a nice and easy casserole. Do you have a link to that "stovetop stuffing mix"? sounds interesting, I never heard about that.
katastrophy:
Does your mother happen to be a contributor to cooking cache by the name Kay LK? :lol
http://www.cookingcache.com/poultry/chickenandbroccolibraid.shtml
So I figured I'd finally contribute to this great thread, so I wont be such a leech. And put in some Venezuelan flavor.
This recipe is greatly varied in latin american countries. You can deep fry them, bake them, make them big as a main course (like this) or arepitas (really small ones for a side). Ultra basic stuff.
You'll need:
Frying Pan
mixing bowl
a little cooking oil or butter
2 1/2-3 cups White Corn meal
2 1/2 cups water
Fillings (black beans are traditional but you can use lunch meat, chicken, beef, whatever, it's like a sandwich)
Step 1: Pour a little oil or butter into a frying pan enough to barely coat the surface. Turn it on medium heat, no hotter.
Step 2: Take 2 1/2-3 cups White corn meal, can be bought at most latino stores PAN is the best brand however. Combine with 2 1/2 cups luke warm water into bowl.
Step 3: Mix the corn meal and water with your hands until you get a consistency like fine mashed potatoes. You'll want to be able to roll it into balls and have it stay. If it's too runny add more corn meal.
Step 4: With the corn meal make a ball about the size of your palm. Then sorta smoosh it down and form it so it looks like the picture below:
Don't forget to make them nice and thick.
Step 5: Place in pan. Flip every 3-5 minutes until the arepas look solid instead of wet and smooshy (tonight took about 10-18 minutes). You can test when they are ready by tapping them on the top, if it makes a tapping noise and feels solid they are finish.
Step 6: Split along the middle and fill with whatever filling you want and enjoy!
Maybe I'll post my Sunny Delight Turkey recipe here. But we'll see.
This recipe is greatly varied in latin american countries. You can deep fry them, bake them, make them big as a main course (like this) or arepitas (really small ones for a side). Ultra basic stuff.
You'll need:
Frying Pan
mixing bowl
a little cooking oil or butter
2 1/2-3 cups White Corn meal
2 1/2 cups water
Fillings (black beans are traditional but you can use lunch meat, chicken, beef, whatever, it's like a sandwich)
Step 1: Pour a little oil or butter into a frying pan enough to barely coat the surface. Turn it on medium heat, no hotter.
Step 2: Take 2 1/2-3 cups White corn meal, can be bought at most latino stores PAN is the best brand however. Combine with 2 1/2 cups luke warm water into bowl.
Step 3: Mix the corn meal and water with your hands until you get a consistency like fine mashed potatoes. You'll want to be able to roll it into balls and have it stay. If it's too runny add more corn meal.
Step 4: With the corn meal make a ball about the size of your palm. Then sorta smoosh it down and form it so it looks like the picture below:
Don't forget to make them nice and thick.
Step 5: Place in pan. Flip every 3-5 minutes until the arepas look solid instead of wet and smooshy (tonight took about 10-18 minutes). You can test when they are ready by tapping them on the top, if it makes a tapping noise and feels solid they are finish.
Step 6: Split along the middle and fill with whatever filling you want and enjoy!
Maybe I'll post my Sunny Delight Turkey recipe here. But we'll see.
Ronito, thank you for that fine contribution!
I have not seen a dish made from corn meal like this so far, only Polenta is halfway known around these parts, but the preparation of that is vastly different.
The Arepas look like they would make a fine "bread roll" substitute for breakfast, too.
How are the black beans prepared?
I would like to see more contributions from you, that was a magnificent start. Sunny Delight Turkey sounds promising; Sunny Delight is some kind of fruit-flavored beverage, if I am not mistaken?
Keep them coming. That goes out to all of you.
I have not seen a dish made from corn meal like this so far, only Polenta is halfway known around these parts, but the preparation of that is vastly different.
The Arepas look like they would make a fine "bread roll" substitute for breakfast, too.
How are the black beans prepared?
I would like to see more contributions from you, that was a magnificent start. Sunny Delight Turkey sounds promising; Sunny Delight is some kind of fruit-flavored beverage, if I am not mistaken?
Keep them coming. That goes out to all of you.
I forgot to take any preparation pictures, but there's nothing surprising about the preparation.
It's some kind of stir fried noodles, with random ingredients based on what the local shop had. In fact from now on this recipe is known as "Some Kind of Stir Fried Noodles, with Random Ingredients".
Main ingredient is some tofu, that was bought pre-mariniated (in soy sauce, ginger and garlic I would guess). Thats cut up and fried with an onion, sliced water chestnuts, and a green pepper with plenty of soy sauce added while cooking. Cooked egg noodles were added at end (noodles were boiled and rinsed in cold water before being added)
It's some kind of stir fried noodles, with random ingredients based on what the local shop had. In fact from now on this recipe is known as "Some Kind of Stir Fried Noodles, with Random Ingredients".
Main ingredient is some tofu, that was bought pre-mariniated (in soy sauce, ginger and garlic I would guess). Thats cut up and fried with an onion, sliced water chestnuts, and a green pepper with plenty of soy sauce added while cooking. Cooked egg noodles were added at end (noodles were boiled and rinsed in cold water before being added)
holliberry
Member
OnkelC said:
http://www.kraftfoods.com/stovetop/
It's pretty much a "just add water"(and butter) stuffing mix but I think it's pretty tasty.
mighty fine "Some Kind of Stir Fried Noodles, with Random Ingredients", bovo!:lol
Thank you for that.
And that stovetop stuffing stuff is indeed a novelty for me, hollyberry. Thanks for broadening my horizon.
Tonights dish will be some commercial burgers again. Stay tuned and keep yours coming.
Thank you for that.
And that stovetop stuffing stuff is indeed a novelty for me, hollyberry. Thanks for broadening my horizon.
Tonights dish will be some commercial burgers again. Stay tuned and keep yours coming.
holliberry
Member
How exactly do you stir-fry tofu? I tried once, and it didn't really seem to change in color or texture in any way. And I tried to be gentle when turning them over, but it still turned out mostly tofu crumbs instead of the original cubes.
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