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NeoGAF Learns to cook - Let's share recipes!
- Thread starter Go_Ly_Dow
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ROBOKITTYZILLA
Member
Brine. Brine. Brine. If you brine for at least 24 hours before cooking you will have the most tender and delicious turkey of your life.
I would give you more details but my wife is the one that does the cooking. I just know that the brine makes it absolutely amazing.
Stir Fried Mee Tai Mak
Picture from google somewhere
Cost: Moderate
Time: 25~ minutes (including prep)
Serves: 2-3 large portions
Skill Level: 2EZ4U
Flavour traits: Depends on personal garnish, mild spice to very hot
Nutrition notes: Healthy! ish
Ingredients
Carbohydrates:
Marinade pork! Add pork to a bowl, along with cumin/garam masala/sugar/soy sauce and make sure it is spread evenly. This doesn't need to sit for a long time, so no pre-preparation is required. Marinading from now until you fry the meat is fine.
Prepare noodles! If not bought fresh, cook the noodles whilst you do the rest of the preparation
Prepare the vegetables! Wash. Dice the onion/pepper. Grate/crush the garlic. Finely chop sping onion. Do absolutely nothing to the bean sprouts.
Fry eggs! Take the eggs you have, and fry on a pan/skillet with 1 tbsp of cooking oil, breaking apart into small chunks when done.
If you like spicy: Add the chili paste to the finished eggs, and mix for ~15 seconds until you can smell the aroma.
If you like mild: Put the eggs aside, and continue with the recipe.
Check on your noodles, drain and put aside if ready (stir occasionally so they dont clump together).
Quickly cook the vegetables: add onion and pepper to the pan with pepper and 0.5 tbsp of your oil. When done, add the pork and the last 0.5 tbsp of oil. Stir fry for a few minutes, then add garlic and 1tsbp of soy. Keep going until the pork is cooked, adding a pinch of salt and any soy as you see fit (but dont saturate the meat; at most use 1.5 extra tbsp).
Add your cooked noodles and stir until everything is heated through and delicious looking. Garnish with your egg and spring onion.
Enjoy!
Picture from google somewhere
Cost: Moderate
Time: 25~ minutes (including prep)
Serves: 2-3 large portions
Skill Level: 2EZ4U
Flavour traits: Depends on personal garnish, mild spice to very hot
Nutrition notes: Healthy! ish
Ingredients
Carbohydrates:
- Udon or Ban Tham (or any thick style) Noodles
- 1 egg per person
- ~200-250g Minced/diced pork (I prefer diced)
- Green pepper
- 2 spring onions
- 1 medium sized onion
- Bean sprouts (~100g)
- 3 Garlic cloves
- 1 Tablespoon of strong chili paste
- Or, for a milder flavour; 2.5tbsp Garam Masala, 0.5tbsp Cumin
- 2 tbsp cooking/olive oil
- 1 + 1.5tbsp soy sauce
- White pepper
Marinade pork! Add pork to a bowl, along with cumin/garam masala/sugar/soy sauce and make sure it is spread evenly. This doesn't need to sit for a long time, so no pre-preparation is required. Marinading from now until you fry the meat is fine.
Prepare noodles! If not bought fresh, cook the noodles whilst you do the rest of the preparation
Prepare the vegetables! Wash. Dice the onion/pepper. Grate/crush the garlic. Finely chop sping onion. Do absolutely nothing to the bean sprouts.
Fry eggs! Take the eggs you have, and fry on a pan/skillet with 1 tbsp of cooking oil, breaking apart into small chunks when done.
If you like spicy: Add the chili paste to the finished eggs, and mix for ~15 seconds until you can smell the aroma.
If you like mild: Put the eggs aside, and continue with the recipe.
Check on your noodles, drain and put aside if ready (stir occasionally so they dont clump together).
Quickly cook the vegetables: add onion and pepper to the pan with pepper and 0.5 tbsp of your oil. When done, add the pork and the last 0.5 tbsp of oil. Stir fry for a few minutes, then add garlic and 1tsbp of soy. Keep going until the pork is cooked, adding a pinch of salt and any soy as you see fit (but dont saturate the meat; at most use 1.5 extra tbsp).
Add your cooked noodles and stir until everything is heated through and delicious looking. Garnish with your egg and spring onion.
Enjoy!
bennywhatever
Member
This ^
Brining sucks though. I'm terrible at planning ahead for meals so I almost never brine.
If it's small enough to stick in a crock pot all day, you can try that too. Most are too big for a crockpot, though; that mainly only works with chicken.
Mashed Banana
Cost: Low
Time: 2 mins
Serves: 1
Skill Level: Low
Flavour traits: -
Nutrition notes: potassium and vitamins!
Ingredients
-1 banana
-1 Orange
-Sugar
Cooking Guide
1. Mash the banana till it's creamy
2. add orange juice (3 spoons it's ok but you can add more if you prefer)
3. add sugar according to your taste
4. Stir
I'm not trying to be funny here, this has been my preferred dessert since i was 3 years old
Cost: Low
Time: 2 mins
Serves: 1
Skill Level: Low
Flavour traits: -
Nutrition notes: potassium and vitamins!
Ingredients
-1 banana
-1 Orange
-Sugar
Cooking Guide
1. Mash the banana till it's creamy
2. add orange juice (3 spoons it's ok but you can add more if you prefer)
3. add sugar according to your taste
4. Stir
I'm not trying to be funny here, this has been my preferred dessert since i was 3 years old
Cooking a turkey is basically a project, unless you cut it up and cook in bits. Do you want to serve a whole turkey roasted like a thanksgiving dinner?
I got this far...
...and was POSITIVE it was going to be a joke.
'Mash up the banana in a bowl. Bon appetit' LOL.
Since it is not, I'm gonna have to give benefit of the doubt and try it out
...and was POSITIVE it was going to be a joke.
'Mash up the banana in a bowl. Bon appetit' LOL.
Since it is not, I'm gonna have to give benefit of the doubt and try it out
That's...hilarious. I really thought this was a joke recipe. I'll have to try it!
Go_Ly_Dow
Member
I've got a random Banana dessert up my sleeve too!
Banana stuffed with Chocolate Honey Drizzle
Cost: Low
Time: 10 mins
Serves: 1
Skill Level: Low
Flavour traits: - SWEEEEEEEEEEEEEEEEETTTTTTTT!!!
Nutrition notes: DELICIOUS
Ingredients
-1 banana
-Some chocolate, any chocolate. White, dark, plain, fruit and nut etc.....
-Honey
Cooking Guide
1. cut an incision in to the banana side ways, not in half and make sure it is still join together
2. stuff with chocolate
3. drizzle with honey
4. wrap in foil parcel
5. place in oven, on BBQ, under grill (without foil on top) etc....
6. once it's melted to your liking then eat
Easy, quick and tasty dessert.
You could add icecream but its already sweet enough in my opinion!
Banana stuffed with Chocolate Honey Drizzle
Cost: Low
Time: 10 mins
Serves: 1
Skill Level: Low
Flavour traits: - SWEEEEEEEEEEEEEEEEETTTTTTTT!!!
Nutrition notes: DELICIOUS
Ingredients
-1 banana
-Some chocolate, any chocolate. White, dark, plain, fruit and nut etc.....
-Honey
Cooking Guide
1. cut an incision in to the banana side ways, not in half and make sure it is still join together
2. stuff with chocolate
3. drizzle with honey
4. wrap in foil parcel
5. place in oven, on BBQ, under grill (without foil on top) etc....
6. once it's melted to your liking then eat
Easy, quick and tasty dessert.
You could add icecream but its already sweet enough in my opinion!
Go_Ly_Dow
Member
Fucking Delicious Oven Roasted Sliced Potatoes
Ingredients
-Potatoes
-Olive Oil
-Salt & Pepper
-Chilli Flakes
-Mixed Herbs
-Squeeze of lemon juice
-Smoked/Normal Paprika (optional for extra kick if you prefer)
Cooking guide
-Slice potatoes thinly
-Mix all of the above in, don't go overboard with the oil (1-3 tablespoons)
-Lightly grease a tray
-Lay the slices flat and individually
-Middle shelf of the oven around Gas mark 6/200c/400f
-They take 20-35 mins depending on how crispy you want them, no need to turn
-Add extra salt or flavourings if necessary
Enjoy! They accompany fish, meat and veg really well. The lemon gives em a great kick
Ingredients
-Potatoes
-Olive Oil
-Salt & Pepper
-Chilli Flakes
-Mixed Herbs
-Squeeze of lemon juice
-Smoked/Normal Paprika (optional for extra kick if you prefer)
Cooking guide
-Slice potatoes thinly
-Mix all of the above in, don't go overboard with the oil (1-3 tablespoons)
-Lightly grease a tray
-Lay the slices flat and individually
-Middle shelf of the oven around Gas mark 6/200c/400f
-They take 20-35 mins depending on how crispy you want them, no need to turn
-Add extra salt or flavourings if necessary
Enjoy! They accompany fish, meat and veg really well. The lemon gives em a great kick
Go_Ly_Dow
Member
those are just a stock photo!
however the ones i made do look a lot nice as they have chilli flakes and herbs on them to
those are just a stock photo!
however the ones i made do look a lot nice as they have chilli flakes and herbs on them to
Haha, even better then! I do roast potatoes all the time but haven't tried thin slices like that yet and they just look so damn good!
Maybe I'll put my roast beef recipe up tomorrow (if I remember to take photos) and try out the potatoes then too. My problem is I usually just make shit up based on what I have in the pantry though, lol.
SlickShoesRUCrazy
Member
Lots of great simple and fast recipes at this site budgetbytes.com
Lots of great looking records so far in this thread.
Lots of great looking records so far in this thread.
Mashed Green Plantains with Cheese, Sauteed Onions and Scrambled Egg Whites (Hispanic Cuisine)
Cost: Low ($10-$15 will get you all the ingredients)
Time: 30 mins
Serves: 1-multiple people depending on how many plantains/eggs you add (Note: 2 plantains serves 1 person for the purpose of this context)
Skill Level: Low
Flavour traits: -
Nutrition notes: Potassium, fiber, protein, and a couple of vitamins
Ingredients:
2 Green Plantains
2 Eggs with egg yolk shifted between the egg shells
All purpose seasoning (Goya Adobo in this case)
1/2 of 1 White Onion
Oregano
Salt
Mayonnaise (alt: olive oil)
1 slice of Munster Cheese
Olive oil
Optional: add ketchup to it
Cooking Guide
1. Probe a knife deep into the plaintains; rip off the skin with your hands all the way around it; cut the plantains in half then cut halves in 2; plop them into a pot of water
2. Boil the plantains for about 15-20 minutes until they're brown and fork tender
3. Drain the pot of water
4. Mash the hot plantains with a fork; add mayonnaise/butter or olive as a healthy alternative; add a slice of cheese to fold it in
5. Crack to eggs; sift the yolks out and toss them
6. Beat the egg whites in a bowl with a fork adding a few shakes of all purpose seasoning and oregano
7. In a pot/skillet at medium heat drizzle in olive oil until it's hot
8. Peel a white onion; cut it in half and 3-5 onion rings into the pot (if more guests, cut a whole onion)
9. Sautee the onions until they caramelize (get slightly brown), stirring occasionally
10. Throw the onions onto the mashed plantains.
11. In the same pot you used to sautee the onions (medium heat), throw the egg whites in; wait for it to form for 10 seconds then scramble them with a spoon; stir occasionally to keep them from sticking until they're brown on both sides
12. Throw them into your plate of plantains with onions
Optional: Add ketchup/any other condiment of your choosing to eat the eggs with and enjoy.
This simple dish can be made with fried cheese, meats, or spaghetti since it goes well with plantains. Hispanic cultures serve it as a breakfast, lunch or dinner since it's really a versatile dish. They come in different varieties such as fried eggs with sauteed red onions depending on the country.
salty_Josh
Member
Your grandmother is a god among men
Septimus Prime
Member
Deep fry it. You'll need a turkey fryer (which you can also use for a crawfish boil later) and about 3-4 gallons of peanut/frying oil (frying oil is peanut oil mixed with vegetable oil. It's cheaper).
Brining is optional, but here's how you do it.
Ingredients:
-1 lbs. (1 bag, basically) brown sugar
-1 box kosher salt
-1 gallon water
-3 lbs. ice
Before you brine, put the turkey into your fryer and fill the fryer with water until the water covers the whole bird. Take out the turkey, and then mark the water level and dump the water. This marks how much oil you'll want to put in later to prevent overflow via displacement.
Steps:
1. On the stove, dissolve the salt and sugar into the water.
2. Let it cool.
3. In a cooler, dump in 1 lbs. of ice, put the turkey on top, and then cover the turkey with the rest of the ice.
4. Dump in the brine.
5. Wait 24 hours.
To fry:
1. Add oil to the mark from before in your fryer.
2. Heat the oil to 350-degrees F.
3. MAKE SURE THE TURKEY IS COMPLETELY DRY AND UNFROZEN! PAT IT DOWN WITH PAPER TOWELS IF YOU HAVE TO. MAKE SURE YOU DO THIS, OR IT CAN EXPLODE!
4. Place the turkey into the oil for about 3 minutes/lbs.
5. Enjoy.
Hell yeah, you do.
DJ_Lae
Member
Fucking Delicious Oven Roasted Sliced Potatoes
The best thing about this is that you can oven roast pretty much any vegetable - cauliflower and Brussels sprouts are good with olive oil and salt and pepper too.
My mom taught me how to make this and she calls it Spanish Shrimp. I have not seen a similar recipe before but I'm sure there is one out there.
Cost: ~$10-$12
Time: 20-25 minutes
Serves: 2 comfortably
Skill Level: I would say beginner
Flavor traits: Spicy and somewhat tangy from the hot sauce used
Nutrition notes: Good amount of protein but quite a bit of fat (from olive oil) and sodium (depending on the hot sauce used)
Ingredients:
Cooking Guide:
Note: For the life of me I can't think of the exact amount of hot sauce I use since I typically add it in until it tastes good to me. I would say add 1/4 cup and after the shrimp has finished cooking taste it - add more if it tastes like it needs it before serving.
We typically bring the pan to the table and use a fork to get a shrimp out. Then break a piece of the bread off and dip it in the sauce to follow it up.
Cost: ~$10-$12
Time: 20-25 minutes
Serves: 2 comfortably
Skill Level: I would say beginner
Flavor traits: Spicy and somewhat tangy from the hot sauce used
Nutrition notes: Good amount of protein but quite a bit of fat (from olive oil) and sodium (depending on the hot sauce used)
Ingredients:
- 1lb medium shrimp
- 3/4 cup olive oil
- 6 cloves chopped garlic
- 1/3 cup hot sauce (It depends on how salty or tangy you want it, I usually use 1/2 Tabasco and 1/2 Louisiana style)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 large loaf of french bread
Cooking Guide:
- Peel/devein shrimp
- Heat oil over medium-high heat in a pan for a few minutes and add the garlic. Saute until it's just slightly browned (careful not to burn).
- Add your shrimp followed by the hot sauce and salt/pepper.
- Simmer shrimp for 4-5 minutes, stir often.
Note: For the life of me I can't think of the exact amount of hot sauce I use since I typically add it in until it tastes good to me. I would say add 1/4 cup and after the shrimp has finished cooking taste it - add more if it tastes like it needs it before serving.
We typically bring the pan to the table and use a fork to get a shrimp out. Then break a piece of the bread off and dip it in the sauce to follow it up.
Winterblink
Member
Sweet, a cooking thread that isn't snobby!
So a neighbor of mine turned part of their front yard into a garden, and after harvesting a bunch of veggies they gave us a bag full of zucchini, beets, carrots, and cucumbers. I did a veggie dinner last night with the zucchini, beets, and carrots and the result was awesome.
Recipes used as inspiration:
I did the zucchini on an indoor electric grill that I have, and roasted the other two in the oven. Everything came out tasting awesome (if I do say so myself), and I have to say the addition of a bit of curry powder to the zucchini baste worked so well I'm probably going to use it a lot in the future for this kind of thing.
So a neighbor of mine turned part of their front yard into a garden, and after harvesting a bunch of veggies they gave us a bag full of zucchini, beets, carrots, and cucumbers. I did a veggie dinner last night with the zucchini, beets, and carrots and the result was awesome.
Recipes used as inspiration:
I did the zucchini on an indoor electric grill that I have, and roasted the other two in the oven. Everything came out tasting awesome (if I do say so myself), and I have to say the addition of a bit of curry powder to the zucchini baste worked so well I'm probably going to use it a lot in the future for this kind of thing.
Skillet Green Tea Brownies
Cost: Cheap
Time:45 minutes
Serves: 4
Skill Level: Easy
Flavor traits: Chocolate with a hint of Matcha
Nutrition notes:They're brownies!
Ingredients:
1 stick unsalted butter
5oz semi-sweet chocolate chips
2 eggs
2tsp cooking grade Matcha powder (see note)
1.5tsp vanilla extract (note)
1/2 cup sugar
1/2 cup all purpose flour
1tsp baking powder
1/4tsp salt
The Secret Ingredient
Tools:
Cast Iron Skillet
Silicone Spatula/Big Spoon
3 Mixing bowls
Cooking Guide
Step 1
reheat oven to 350*F
STEP 2: Melt the stick of butter in a bowl in Microwave until almost fully melted. aprox. 1 min.
Step 3: Add chocolate chips to butter and microwave another 30 seconds
Step 4: Stir until chocolate is fully incorporated and it looks like you have a bowl of melted chocolate. Let sit at room temperature for at least 5 minutes.
Step 5: Stir together eggs, vanilla. sugar and Matcha
Step 6: Slowly add chocolate mix to egg mix while stirring.
Step 7: In mixing bowl combine salt, baking powder and flour.
Step 8: Add flour mixture to chocolate egg mix in thirds, incorporating between each addition.
Step 9: Pour Brownie Mix into Cast Iron Skillet and bake for 35 minutes.(See notes)
Notes:
*Cooking grade Matcha is cheaper than the stuff you drink. It's less sweet and has a stronger green tea flavor which is perfect here. Even with this the flavor is subtle.
*Imitation Vanilla will taste just as good and be considerably cheaper
*Don't spray the skillet. If it has a good seasoning on it the pan should be non-stick to the point of not needing it.
*Great with Vanilla ice cream
*If you have caramel sauce you can drizzle it over the top right before baking for caramel brownies.
*I made mine with an 8" Skillet so with a wider skillet this recipe will turn out thinner and cook quicker.
*Always check 5 minutes early using the toothpick test.
*Like any recipe using baking powder or baking soda cook immediately after mixing.
Cost: Cheap
Time:45 minutes
Serves: 4
Skill Level: Easy
Flavor traits: Chocolate with a hint of Matcha
Nutrition notes:They're brownies!
Ingredients:
1 stick unsalted butter
5oz semi-sweet chocolate chips
2 eggs
2tsp cooking grade Matcha powder (see note)
1.5tsp vanilla extract (note)
1/2 cup sugar
1/2 cup all purpose flour
1tsp baking powder
1/4tsp salt
The Secret Ingredient
Tools:
Cast Iron Skillet
Silicone Spatula/Big Spoon
3 Mixing bowls
Cooking Guide
Step 1
reheat oven to 350*FSTEP 2: Melt the stick of butter in a bowl in Microwave until almost fully melted. aprox. 1 min.
Step 3: Add chocolate chips to butter and microwave another 30 seconds
Step 4: Stir until chocolate is fully incorporated and it looks like you have a bowl of melted chocolate. Let sit at room temperature for at least 5 minutes.
Step 5: Stir together eggs, vanilla. sugar and Matcha
Step 6: Slowly add chocolate mix to egg mix while stirring.
Step 7: In mixing bowl combine salt, baking powder and flour.
Step 8: Add flour mixture to chocolate egg mix in thirds, incorporating between each addition.
Step 9: Pour Brownie Mix into Cast Iron Skillet and bake for 35 minutes.(See notes)
Notes:
*Cooking grade Matcha is cheaper than the stuff you drink. It's less sweet and has a stronger green tea flavor which is perfect here. Even with this the flavor is subtle.
*Imitation Vanilla will taste just as good and be considerably cheaper
*Don't spray the skillet. If it has a good seasoning on it the pan should be non-stick to the point of not needing it.
*Great with Vanilla ice cream
*If you have caramel sauce you can drizzle it over the top right before baking for caramel brownies.
*I made mine with an 8" Skillet so with a wider skillet this recipe will turn out thinner and cook quicker.
*Always check 5 minutes early using the toothpick test.
*Like any recipe using baking powder or baking soda cook immediately after mixing.
Here you go:
From an earlier thread.
So I'm home for Fall break and wanted to cook dinner for my folks since I missed the kitchen so much so I decided to make seared steak. Initially, I was worried with how it would turn out but the final product was just spectacular. My mom said she couldn't eat restaurant steak ever again. I honestly have never felt more proud of myself.
The steak:
The recipe
What are some of your best dishes?
Nostremitus
Member
Thank you. She cooks everything from scratch, even cans her own veggies from her garden.
Did you make chocolate gravy? How did it turn out?
Septimus Prime
Member
Thanks!
Okay, here're mine.
Ingredients:
-16 oz. steak (1 inch thick, give or take)
-Kosher/sea salt (NOT table salt)
-Oil
-Butter (garlic butter works, well, too)
-Rosemary/thyme/Italian seasoning (optional)
Tools:
-Oven
-Cast iron pan
-Oven-safe tray (optional, for rare)
Prep:
1. On a cutting board or whatever, pour a bed of salt and put the steak on top of it.
2. Cover the steak with salt and put the herbs you want on top of it. Here's why: http://www.steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
3. Leave it for at least 20 minutes.
4. Wash off the salt and pat the steak dry with paper towels.
5. Rub a bit of oil onto each side.
6A. Set your oven to broil.
6B. Preheat your over to 250 F.
Cooking (Method A):
1. Heat your cast iron skillet on high until it gets hot.
2. Put the steak down on the grill and cook it for 1 minute.
3. Turn it over and cook the other side for 1 minute.
4a (rare). Remove the steak and place it on a tray, then put that into the top rack of the oven and broil it for 3.5 minutes.
4b (medium). Put the whole cast iron skillet into the top rack of the oven and broil it for 5 minutes.
Cooking (Method B):
1. Heat your cast iron skillet on high until it gets hot.
2. Put the steak down on the grill and cook it for 2.5 minutes.
3. Turn it over and cook the other side for 2.5 minute.
4 (medium-rare). Remove the steak and place it on a tray, then put that into the center rack of the oven for 5 minutes.
Basic Beef Roast
I'm writing primarily the recipe for the beef itself, but I'll add in some directions for the sides too...
Cost: Cheap, less than $20 NZD, but YMMV in other countries
Time: This is a slow cooker recipe primarily, so it takes all day, but doesn't require any maintenance. Prep time is pretty minimal too.
Serves: Depending on the size of the beef, a lot of people, probably about 8 serves. You can make some pretty dope leftover meals out of it too.
Skill Level: Easy to Moderate
Flavour traits: Beef!
Nutrition notes: ...Beef?
Ingredients
Beef bolar roast (topside is good too, just get whatever cheap cut is available, you want something cheap designed for slow cooking, braising, etc) - ~1.5kg (3.3lb)
Olive oil
Salt
Pepper
Garlic powder or crushed garlic
Packet gravy
Butter
Onion/s (1 or 2)
Beef stock cubes
Corn flour (to thicken the gravy)
Below are the sides:
Roast veges of your choice (I followed M_Night's recipe above with potatoes, pumpkin, cauliflower, and carrots)
Green veges of your choice (I just used some frozen spinach)
Yorkshire puddings courtesy of Jamie Oliver
Cooking Guide
Take your slab of beef out of the fridge, give it a rinse, pat it dry with paper towels, and chuck it on a plate (if it's frozen like mine was, give a couple of days in the fridge to defrost).
Grab an onion or two (depending on how many people you want to feed, you could actually put three or four in if you like, but I just used one today) and dice into 12 chunks. You can break some apart but leave a few chunks whole so you have something to prop the beef up on.
Rub the beef over with olive oil, then add lots of freshly ground salt and pepper, along with the garlic (I used garlic powder today cos I was lazy). You could also add herbs and other seasonings that you like. I just wanted to keep any "bits" out today because I wanted to have gravy without having to strain them out (read: lazy).
Add 3-4 cups of boiling water to the beef stock cubes, and pour into the bottom of the slow cooker. You don't actually need to add any liquid to this because slow cookers create their own, but if you want a gravy it's good to have a bit more liquid in there and it won't hurt your beef.
Balance the beef on top of the onions (this just keeps it off the floor of the slow cooker), and sprinkle the packet gravy over the beef, rubbing it in to the olive oil. Butter cubes on the top are optional but give a nice taste to the outside and the gravy. Now is the time to insert meat thermometers if you have them (I put mine in after this photo).
Turn the slow cooker to high and leave for at least 7 hours. I did this beef today for 8 hours on low, then turned it up to high for another hour. It's hard to mess it up with a slow cooker to be honest. But if you are using meat thermometers, you'll notice the temperate seems to shoot up quickly in the first few hours before it begins to slow down, a lot. Once it gets to about 90 C (194 F) it actually starts to drop slowly, this is when you know it's done (and this is also when I crank mine up to high if I have time). Anyway after 8 hours or so it should look like this.
Take it out carefully and place it in some tinfoil to rest for about 10 minutes. I usually use this time to finish prepping some of the sides.
Take it out and carve it up. It'll be kind hard to cut because it just falls apart, but you can attempt to do some slices like I did here.
Spoon some of the liquid out of the slow cooker into a jug and whisk cornflour in with a fork to make a gravy. Don't throw away the onions either, use them as a side, they're very yummy!
Serve with your sides...
Jamie's Yorkies:
M_Night's adapted roast veges:
All together:
I've never written this up before so if I've left something out or something's unclear, let me know! I have a bad habit of just making shit up in the kitchen or just assuming stuff is basic sometimes so call me out if I need to edit something in, cheers!
I'm writing primarily the recipe for the beef itself, but I'll add in some directions for the sides too...
Cost: Cheap, less than $20 NZD, but YMMV in other countries
Time: This is a slow cooker recipe primarily, so it takes all day, but doesn't require any maintenance. Prep time is pretty minimal too.
Serves: Depending on the size of the beef, a lot of people, probably about 8 serves. You can make some pretty dope leftover meals out of it too.
Skill Level: Easy to Moderate
Flavour traits: Beef!
Nutrition notes: ...Beef?
Ingredients
Beef bolar roast (topside is good too, just get whatever cheap cut is available, you want something cheap designed for slow cooking, braising, etc) - ~1.5kg (3.3lb)
Olive oil
Salt
Pepper
Garlic powder or crushed garlic
Packet gravy
Butter
Onion/s (1 or 2)
Beef stock cubes
Corn flour (to thicken the gravy)
Below are the sides:
Roast veges of your choice (I followed M_Night's recipe above with potatoes, pumpkin, cauliflower, and carrots)
Green veges of your choice (I just used some frozen spinach)
Yorkshire puddings courtesy of Jamie Oliver
Cooking Guide
Take your slab of beef out of the fridge, give it a rinse, pat it dry with paper towels, and chuck it on a plate (if it's frozen like mine was, give a couple of days in the fridge to defrost).
Grab an onion or two (depending on how many people you want to feed, you could actually put three or four in if you like, but I just used one today) and dice into 12 chunks. You can break some apart but leave a few chunks whole so you have something to prop the beef up on.
Rub the beef over with olive oil, then add lots of freshly ground salt and pepper, along with the garlic (I used garlic powder today cos I was lazy). You could also add herbs and other seasonings that you like. I just wanted to keep any "bits" out today because I wanted to have gravy without having to strain them out (read: lazy).
Add 3-4 cups of boiling water to the beef stock cubes, and pour into the bottom of the slow cooker. You don't actually need to add any liquid to this because slow cookers create their own, but if you want a gravy it's good to have a bit more liquid in there and it won't hurt your beef.
Balance the beef on top of the onions (this just keeps it off the floor of the slow cooker), and sprinkle the packet gravy over the beef, rubbing it in to the olive oil. Butter cubes on the top are optional but give a nice taste to the outside and the gravy. Now is the time to insert meat thermometers if you have them (I put mine in after this photo).
Turn the slow cooker to high and leave for at least 7 hours. I did this beef today for 8 hours on low, then turned it up to high for another hour. It's hard to mess it up with a slow cooker to be honest. But if you are using meat thermometers, you'll notice the temperate seems to shoot up quickly in the first few hours before it begins to slow down, a lot. Once it gets to about 90 C (194 F) it actually starts to drop slowly, this is when you know it's done (and this is also when I crank mine up to high if I have time). Anyway after 8 hours or so it should look like this.
Take it out carefully and place it in some tinfoil to rest for about 10 minutes. I usually use this time to finish prepping some of the sides.
Take it out and carve it up. It'll be kind hard to cut because it just falls apart, but you can attempt to do some slices like I did here.
Spoon some of the liquid out of the slow cooker into a jug and whisk cornflour in with a fork to make a gravy. Don't throw away the onions either, use them as a side, they're very yummy!
Serve with your sides...
Jamie's Yorkies:
M_Night's adapted roast veges:
All together:
I've never written this up before so if I've left something out or something's unclear, let me know! I have a bad habit of just making shit up in the kitchen or just assuming stuff is basic sometimes so call me out if I need to edit something in, cheers!
A good basic curry that I regularly make
Cost: dunno, less than a fiver?
Time: 45 minutes to 3 hours, depending on the chef's actions
Serves: 2 - 3
Skill Level: basic
Flavour traits: curry, innit
Ingredients:
400g chicken breast/thigh, cubed.
70g of greek yoghurt
1 tsp garlic powder/two cloves garlic finely chopped
2 tsp ginger
1 tablespoon butter
2 onions, finely chopped*
200g chopped tomatoes (ie half a tin)
1 tsp ground cumin
1 tsp turmeric
1 tsp chilli powder
2 tsp ground coriander
1 tsp ground cardamom (for best results buy pods, crack them open, and grind the seeds yourself)
1 tsp salt (add more to taste, I find this to be the minimum amount)
1 tsp garam masala
* regarding onions and the chopping thereof. This is what I do, except finer, like half a cm or less between cuts. Or you can run the onion through a food processor (remove the top, root and skin first, o' course)
Cooking Guide
Mix together the yoghurt, garlic and ginger in a bowl, and then add the chicken and coat it thoroughly. If you're feeling flash, do this in the morning and leave in the fridge to marinade all day.
On the hob, melt the butter in a big saucepan, and add the onions. Allow to cook on a low heat for a good while, 10 minutes at the very least. You want your onions to go translucent and almost melty - you do not want them to brown, if they do your heat is too high.
While this is happening, seal your marinaded chicken on all sides - a non-stick frying pan is easiest for this. Get a high heat, then add as much meat as you can (do it in batches if necessary). Keep the chicken pieces separate in the pan (or they'll start to boil in the juices each piece gives off), and they only need a minute or so per side. Once cooked, put to one side.
Add the cumin, turmeric, salt, chilli powder, coriander and cardamom to the onions and fry for a couple of minutes. Then add the tomatoes, and finally the meat.
What you do from here is up to you. If I'm in a rush, I let it reduce from that until there's a thick sauce coating the meat, which takes about half an hour at most. With ten minutes to go, add the garam masala.
But you can also add about 200 ml of water, cover the pan and let it cook for a few hours on a low heat. Add more water whenever you think it's getting too dry. For the last half an hour or so, remove the saucepan lid and allow to reduce. The chicken will eventually come apart and you'll have thin shreds of it throughout your curry, which is the way I prefer it. Again, add the garam masala in the last ten minutes.
Serve with rice - I highly recommend getting a rice cooker to avoid any faffing about on that front.
Cost: dunno, less than a fiver?
Time: 45 minutes to 3 hours, depending on the chef's actions
Serves: 2 - 3
Skill Level: basic
Flavour traits: curry, innit
Ingredients:
400g chicken breast/thigh, cubed.
70g of greek yoghurt
1 tsp garlic powder/two cloves garlic finely chopped
2 tsp ginger
1 tablespoon butter
2 onions, finely chopped*
200g chopped tomatoes (ie half a tin)
1 tsp ground cumin
1 tsp turmeric
1 tsp chilli powder
2 tsp ground coriander
1 tsp ground cardamom (for best results buy pods, crack them open, and grind the seeds yourself)
1 tsp salt (add more to taste, I find this to be the minimum amount)
1 tsp garam masala
* regarding onions and the chopping thereof. This is what I do, except finer, like half a cm or less between cuts. Or you can run the onion through a food processor (remove the top, root and skin first, o' course)
Cooking Guide
Mix together the yoghurt, garlic and ginger in a bowl, and then add the chicken and coat it thoroughly. If you're feeling flash, do this in the morning and leave in the fridge to marinade all day.
On the hob, melt the butter in a big saucepan, and add the onions. Allow to cook on a low heat for a good while, 10 minutes at the very least. You want your onions to go translucent and almost melty - you do not want them to brown, if they do your heat is too high.
While this is happening, seal your marinaded chicken on all sides - a non-stick frying pan is easiest for this. Get a high heat, then add as much meat as you can (do it in batches if necessary). Keep the chicken pieces separate in the pan (or they'll start to boil in the juices each piece gives off), and they only need a minute or so per side. Once cooked, put to one side.
Add the cumin, turmeric, salt, chilli powder, coriander and cardamom to the onions and fry for a couple of minutes. Then add the tomatoes, and finally the meat.
What you do from here is up to you. If I'm in a rush, I let it reduce from that until there's a thick sauce coating the meat, which takes about half an hour at most. With ten minutes to go, add the garam masala.
But you can also add about 200 ml of water, cover the pan and let it cook for a few hours on a low heat. Add more water whenever you think it's getting too dry. For the last half an hour or so, remove the saucepan lid and allow to reduce. The chicken will eventually come apart and you'll have thin shreds of it throughout your curry, which is the way I prefer it. Again, add the garam masala in the last ten minutes.
Serve with rice - I highly recommend getting a rice cooker to avoid any faffing about on that front.
ImpalingNarwhal
Member
Subscribed! I just moved into a new place, and these are some great ideas!
Go_Ly_Dow
Member
Kinda.
IronGAF posts a lot of fancy stuff which sometimes looks complicated to make. Not many recipes either.
So I guess this is a beginners thread to share and learn as opposed to show.
bennywhatever
Member
Haven't checked this thread in a few days. It definitely delivered. Great stuff on page 3.
Also, for anyone that wants a great Italian cookbook, I found these in the bargain book area of Barnes & Noble a couple years ago, and it's fantastic:
The first quarter of the book is all about the terms used in Italian cooking and the differences between the different kinds of pasta, sauces, etc. It's really informative for Italian lovers. It even shows you how to make your own pasta from scratch. The dishes are pretty good and easy, though some of them require some pretty exotic ingredients.
If you can find it, get it. I think it cost me $5 max.
Also, for anyone that wants a great Italian cookbook, I found these in the bargain book area of Barnes & Noble a couple years ago, and it's fantastic:
The first quarter of the book is all about the terms used in Italian cooking and the differences between the different kinds of pasta, sauces, etc. It's really informative for Italian lovers. It even shows you how to make your own pasta from scratch. The dishes are pretty good and easy, though some of them require some pretty exotic ingredients.
If you can find it, get it. I think it cost me $5 max.
Mighty Chin
Banned
Just made Roti.
I made the dough for dinner tonight and couldn't resist making one right away! So good.
Here's my recipe.
4 Cups Flour
4tsp Baking Powder
2tsp Salt
2 tbl of Methi (dried fenugreek leaves)
1-2 tbl of canola oil or Ghee. (I ran out, but oil works fine)
1 3/4 cups of water
Sift the dry ingredients. Slowly add water and knead the dough. Add the oil keep kneading till the dough is smooth and soft.
Cover damp cloth for 10mins.
You can divide the dough into equal parts or just rip off a small amount a bit bigger than a golf ball. Dust it with flower, press into the counter and then form it into a circle. Roll it out very thin. 4-6inches diameter maybe.
Brush lightly with ghee or grapeseed oil.
Heat a flat pan. Into pan until it starts to bubble, 1 min maybe, flip for another minute. Done!
I'm making curry chicken with spinach and potatoes with it tonight.
I made the dough for dinner tonight and couldn't resist making one right away! So good.
Here's my recipe.
4 Cups Flour
4tsp Baking Powder
2tsp Salt
2 tbl of Methi (dried fenugreek leaves)
1-2 tbl of canola oil or Ghee. (I ran out, but oil works fine)
1 3/4 cups of water
Sift the dry ingredients. Slowly add water and knead the dough. Add the oil keep kneading till the dough is smooth and soft.
Cover damp cloth for 10mins.
You can divide the dough into equal parts or just rip off a small amount a bit bigger than a golf ball. Dust it with flower, press into the counter and then form it into a circle. Roll it out very thin. 4-6inches diameter maybe.
Brush lightly with ghee or grapeseed oil.
Heat a flat pan. Into pan until it starts to bubble, 1 min maybe, flip for another minute. Done!
I'm making curry chicken with spinach and potatoes with it tonight.
Septimus Prime
Member
Southern Fried Chicken
Ingredients:
-Chicken
-Crisco
-Kosher salt
-Garlic powder
-Onion powder
-Italian seasoning
-1 or 2 eggs
-Flour (NOT panko; panko will not work as a substitute in this recipe)
Tools:
-Cast iron pan
-Ziplock bag
-Tongs
-Bowls
-Paper towels
-Wire rack
Prep:
1. Take the chicken out of its packaging, separate it as necessary, and put it all into the Ziplock bag.
2. Dump in a bunch of salt, garlic powder, onion powder, and Italian seasoning.
3. Shake it up. Shake well to get everything as evenly distributed as you can.
4. Refrigerate for 24-48 hours.
=When you're ready to actually cook the chicken, take it out of the fridge=
5. Whip your egg(s) into a bowl.
6. In another bowl, dump in a bunch of flour.
7. Dip your chicken into the whipped egg(s) and then roll them around until they're covered evenly with egg.
8. Dip the egg-covered chicken directly into your flour and roll them around until they're evenly coated.
9 (optional). You can repeat steps 7 and 8 if you like "extra tasty crispy."
Cooking:
1. In your cast iron pan, heat up and liquidize enough Crisco until it reaches about halfway up the sides.
*Trick* You can tell your oil is up to temperature by putting in a tiny amount of water; when the crackling stops, the oil is hot enough.
2. Place your chicken directly into the oil and leave it there for 11 minutes.
3. Turn it and cook the other side for 11 minutes.
4. Take it out of the oil and place it onto a wire rack, with paper towels underneath.
Ingredients:
-Chicken
-Crisco
-Kosher salt
-Garlic powder
-Onion powder
-Italian seasoning
-1 or 2 eggs
-Flour (NOT panko; panko will not work as a substitute in this recipe)
Tools:
-Cast iron pan
-Ziplock bag
-Tongs
-Bowls
-Paper towels
-Wire rack
Prep:
1. Take the chicken out of its packaging, separate it as necessary, and put it all into the Ziplock bag.
2. Dump in a bunch of salt, garlic powder, onion powder, and Italian seasoning.
3. Shake it up. Shake well to get everything as evenly distributed as you can.
4. Refrigerate for 24-48 hours.
=When you're ready to actually cook the chicken, take it out of the fridge=
5. Whip your egg(s) into a bowl.
6. In another bowl, dump in a bunch of flour.
7. Dip your chicken into the whipped egg(s) and then roll them around until they're covered evenly with egg.
8. Dip the egg-covered chicken directly into your flour and roll them around until they're evenly coated.
9 (optional). You can repeat steps 7 and 8 if you like "extra tasty crispy."
Cooking:
1. In your cast iron pan, heat up and liquidize enough Crisco until it reaches about halfway up the sides.
*Trick* You can tell your oil is up to temperature by putting in a tiny amount of water; when the crackling stops, the oil is hot enough.
2. Place your chicken directly into the oil and leave it there for 11 minutes.
3. Turn it and cook the other side for 11 minutes.
4. Take it out of the oil and place it onto a wire rack, with paper towels underneath.
bennywhatever
Member
Anyone here make their own Sushi? I'm looking at giving it a shot and looking for tips.
Note: It'll be vegetable sushi. The wife does not like fish.
Note: It'll be vegetable sushi. The wife does not like fish.
This sounds like how I'd do it.
I want to cook a whole turkey, but just for myself. To prove it to myself that I can do it.
The best turkey I had ever eaten was deep-fried, but there is such a risk of disaster on so many levels that I can't justify it just for myself.
AdventureRacing
Member
I'm starting to work my way through this thread now. Does anyone have some go to websites for recipes they like? I'm really getting into cooking and looking for good places to get recipes.
Go_Ly_Dow
Member
YouTube for recipes is good. Check out "Sorted Food". Some things can be fancy or complicated but others are more simple. Search too.
Jamie Olivers website.
Google "Pin Interest Recipes"
To nane a few. Millions of websites.
Well here is what I do around turkey time.
Brine if you want.
Pat the turkey dry, and season the turkey with salt, pepper, seasoning salt, dried sage and other tasty things. Don't forget to take out the giblets from the cavity and season that too. Put the giblets and neck into a pot of water with some onions and bay leaf and simmer to make broth.
Put in the preheated 350(fahrenheit) oven on a broiler pan or a pan with a rack. This will prevent the turkey from sitting in it's own drippings. Cover with tin foil when cooking.
In the meantime melt a stick of butter with chopped fresh sage and thyme, and every hour or half hour brush the turkey with it.
When the meat thermometer starts reading close to done for poultry(Did I mention stick a meat thermometer in the breast?) take off the tin foil in order to start crisping up the skin.
As soon as the thermometer reads done take it out of the oven. DO NOT OVERCOOK! Overcooking leads people to claiming that turkey sucks. tent with foil and make gravy from the drippings and giblet broth.
Serve with gravy and cranberry sauce!
I am sure others will suggest boning it, spatchcocking it, or whatever else the mighty Alton Brown suggests, and those are great methods too. But this is the basic, simple and still quite tasty way to prepare a turkey, and it is probably similar to what your parents or grandparents did.
Septimus Prime
Member
It's actually not bad, as long as you get a stable turkey fryer and put the whole thing over green grass, which won't catch fire easily. I was apprehensive about it, too, the first time, but now it's something I just do and look forward to doing every year.
The most important thing, by far, is to make sure the turkey is completely dry before you put it into the oil.
ALBUSDUMBLYDORE
Neo Member
Found this at a restaurant in my town, thought we would try and recreate it.
Creamy Jalapeno Ranch Dip
8 ounces mayonaise
24 ounces sour cream
1 cup buttermilk
1 cup tomatillo salsa
1 handful of cilantro
3 ranch dressing packets
1/2 cup pickled jalapenos
Goes excellent with Tortilla Chips. One of my favorite snacks for football games.
jchap
Member
Bay-area GAF. I recently was in the area and was made to try "orange sauce" from La Victoria a local taqueria. It was delicious and I bought a bottle for forensic analysis when I returned home. I found a post on Reddit pointing to a recipe by Rick Bayless which emulsified oil in roasted garlic, lime juice, and jalapenos. Supposedly by subbing chipotle and adobo sauce in for the roasted jalapenos you would get orange sauce. Through trial and side by side tasting it wasn't quite right. That's when I realized it almost tasted like a spicy Hollandaise sauce! Bingo. It's lemon juice and clarified butter! The sauce is crazy good but now I feel as if I shouldn't eat it much. My take on it is below:
8 cloves of roasted garlic
Juice from 2 small lemons
teaspoon fine grain salt
half teaspoon cayenne pepper (not spicy enough otherwise)
tablespoon minced chipotle and sauce
tablespoon water
3/4 cup of clarified butter
Combine all ingredients into the blender except the butter and blitz. Slowly drizzle in the butter until smooth. You can also use roasted jalapenos instead of the chipotle for a green sauce that has a similar taste. Both are really good.
8 cloves of roasted garlic
Juice from 2 small lemons
teaspoon fine grain salt
half teaspoon cayenne pepper (not spicy enough otherwise)
tablespoon minced chipotle and sauce
tablespoon water
3/4 cup of clarified butter
Combine all ingredients into the blender except the butter and blitz. Slowly drizzle in the butter until smooth. You can also use roasted jalapenos instead of the chipotle for a green sauce that has a similar taste. Both are really good.
This sounds absolutely delicious! I think I will try this tomorrow. Thanks!
bennywhatever
Member
Easy Moist Lemon Chicken
I make this on special occasions - it's my wife's favorite dish of mine. As a note, I usually put this on top of Angel Hair Pasta alongside a veggie like Green Beans.
Cost: Low to Moderate, depending on what you have already
Time: 1 - 1.5 hrs
Serves: 2
Skill Level: Easy
Flavour traits: Lemon, sweet
Nutrition notes: Pretty healthy
Ingredients
1 Oven Safe Skillet
1 1/2 pounds chicken boneless chicken breast or thighs
1 tablespoon mustard
1 tablespoon lemon zest
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
2 tablespoons olive/canola oil (1 tablespoon for rub, 1 tablespoon for cooking)
1/4 cup lemon juice
1 1/4 cups low-sodium chicken stock
1 tablespoon Garlic Seasoning
Cooking Guide
-Preheat oven to 400 degrees (F)
-In a small bowl, stir together the Mustard, 1/2 of the Lemon Zest, Oregano, Thyme, Salt, 1 Tablespoon Olive Oil
-In a larger bowl, stir the remaining Lemon Zest, Chicken Stock, and Lemon Juice
-Cut the chicken into smaller pieces... size is your preference
-Use your fingers and roll all of the chicken into the mustard rub
-In the skillet, heat the remaining oil and the garlic on med-high heat for 2 minutes.
-Add the chicken to the skillet and let sit for 2-3 minutes (until the bottom is blonde/brown.
-Flip the chicken over and add the liquid mixture
-Stick the skillet in the oven for 30 minutes.
-After 30 minutes, check to make sure the chicken is done. If so, you're done!
Like I said, this goes great on top of angel hair pasta.
I make this on special occasions - it's my wife's favorite dish of mine. As a note, I usually put this on top of Angel Hair Pasta alongside a veggie like Green Beans.
Cost: Low to Moderate, depending on what you have already
Time: 1 - 1.5 hrs
Serves: 2
Skill Level: Easy
Flavour traits: Lemon, sweet
Nutrition notes: Pretty healthy
Ingredients
1 Oven Safe Skillet
1 1/2 pounds chicken boneless chicken breast or thighs
1 tablespoon mustard
1 tablespoon lemon zest
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
2 tablespoons olive/canola oil (1 tablespoon for rub, 1 tablespoon for cooking)
1/4 cup lemon juice
1 1/4 cups low-sodium chicken stock
1 tablespoon Garlic Seasoning
Cooking Guide
-Preheat oven to 400 degrees (F)
-In a small bowl, stir together the Mustard, 1/2 of the Lemon Zest, Oregano, Thyme, Salt, 1 Tablespoon Olive Oil
-In a larger bowl, stir the remaining Lemon Zest, Chicken Stock, and Lemon Juice
-Cut the chicken into smaller pieces... size is your preference
-Use your fingers and roll all of the chicken into the mustard rub
-In the skillet, heat the remaining oil and the garlic on med-high heat for 2 minutes.
-Add the chicken to the skillet and let sit for 2-3 minutes (until the bottom is blonde/brown.
-Flip the chicken over and add the liquid mixture
-Stick the skillet in the oven for 30 minutes.
-After 30 minutes, check to make sure the chicken is done. If so, you're done!
Like I said, this goes great on top of angel hair pasta.
- Status