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[Go_Ly_Dow]

Dat look sik bro

 

[Nostremitus]

I want to cook a turkey. How do?

I like juicy breasts. This may or may not apply to the turkey.

Im on mobile, so it's not going to look fancy.

This is how I cook turkey, it's not the oven method. I use a roaster.

Supplies:
Medium to large roaster
Latex or nitrile non-powdered gloves(for peppers)

Ingredients:
Turkey that is appropriate to the size of the roaster.
1/2 - 1 gallon jar of sliced jalapeños
~20oz jar of picante sauce
2 cups water


Thaw turkey in refrigerator

Remove the packet of giblets. (Discard or use for gravy)

Stuff turkey with jalapeños
Place in roaster( breast side up if you want them mild, breast side down of you want them spicy)
Top with picante
Pour water into bottom or roaster

Cook overnight in roaster set to low to medium low.

The result is juicy and delicious. If you want mild, pull from the top, if you want hot, pull meat from the bottom.

 

[jufonuk]

Amazing Pan Cooked Cheese Sandwich

saw the film chef and saw the toasted cheese sandwich he made, had to try it, yeah ok the recipe is very simple but here goes:

preptime 3 mins (heating the pan and making the sandwich)
cook time 1-2 mins a side
what you need:
two slices of bread cheese butter, and a flat frying pan. (if you wish some Onions spinach, ham etc), Spatula

Method:
put the Pan on the hob on a medium heat, leave to heat up.

take your bread and add the ingredients. butter the outside of the sandwich, add to the pan, leave to cook until each side is golden brown or to your liking, the inside should be nice and gooey and the outside crispy and crunchy, serve with your favourite condiment, enjoy.

 

[Javaman]

If anyone posts that stupid Alton Brown steak method I'm going to freak the fuck out.

On a more positive note, does anyone have w good chicken piccata recipe? I fell in love with the boxed Macaconi Grill version but it was discontinued. Amazing for a boxed meal. You dredge the chicken in the seasoned flour and pan fry it in butter. Also had cooking wine to finish it.

http://www.amazon.com/Romanos-Macaroni-Chicken-Piccata-9-8-Ounce/dp/B002AQP3EA

 

[maxcriden]

If anyone posts that stupid Alton Brown steak method I'm going to freak the fuck out.

On a more positive note, does anyone have w good chicken piccata recipe? I fell in love with the boxed Macaconi Grill version but it was discontinued. Amazing for a boxed meal. You dredge the chicken in the seasoned flour and pan fry it in butter. Also had cooking wine to finish it.

http://www.amazon.com/Romanos-Macaroni-Chicken-Piccata-9-8-Ounce/dp/B002AQP3EA

Actually yeah! I do. I have a recipe from America's Test Kitchen that I really like, and a few years back I posted step-by-step pictorial instructions here:

http://beachcitycooking.blogspot.com/2010/01/chicken-piccata.html

 

[sikkinixx]

Chicken Wings are Cheap

Cost: depends on price of chicken wings in your area, other ingredients are cheap (hence the name)
Time: ~30 minutes
Serves: 1 or 2 as a meal, 4+ as appies
Skill Level: easy
Flavour traits: Sweet, a little salty, a little fatty, a lot sticky
Nutrition notes: Bad for you

Ingredients:

2lbs chicken wings

4 tbsp Soy sauce
4 tbsp vinegar
4 tbsp sugar
1 tsp cayenne pepper
1 tsp hot mustard

2 tbsp oil

Directions:

Mix wet ingredients and pour into pan. Lay in chicken wings. Add enough water so the liquid is ~1/4-1/2" deep. Boil until half the liquid has evaporated. Flip a few times.

Add oil and reduce heat to medium-low. Flip constantly. Cook until sauce has reduced to a sticky coating.



This is from an old James Barber cookbook my mom has had since the early 1980s. It seems simple, and people never think they will turn out well but they disappear anytime I make them. Wings have a lot of fat, like thighs do, you it's really hard to overcook them so don't worry if it takes a while for them to cook. They longer it takes you to reduce the sauce to basically a sticky-goopy syrup consistency, the more the wings will fall apart as you eat the,.

 

[RayMaker]

here are some of my fav dishes

quick chilli (great for chilli dogs)
Ingredients
I use pork and beef mince for the quick method i find quick cooking beef only mince may result in chewing meat, depends on the quality and fat content of the mince.
1-2 onions depending how much mince you got
1-4 garlic gloves (depends on how much you like garlic)
chillis or chilli flakes or chilli powered, heck if u want wanted u could use Tabasco suace or any hot sauce
red peppers but yellow or green can work to
cumin about 1 dessert spoon
about 1 teaspoon of paprika (smoked might be nice)
about 1/4 teaspoon of cinimon
about 1-2 shot glasses of lea and perrins
1 tin of tomatoes
salt and pepper or chicken or beef stock cube

METHOD

1. Fry off ya mince until brown, and drain off any excess fat
2. make space in the pan and fry off ya onions and peppers and add garlic slightly later, fry them until they soften
3. add the spices and mix about a bit
4. add the lea and perrins and reduce for a bout 30 secs
5. add your tinned tomatoes and seasoning and cook for about 20-30 mins OR you can cook in oven on a medium heat for about 2 hours if using beef only mince which will result in a different flavour and the beef not being chewy

healthier spaghetti carbonara

Ingredients

• spaghetti
• bacon
• garlic
• parsley
• eggs
• Parmesan cheese
• black pepper (freshly ground is better)

Method

1. Get you pasta on the boil
2. fry your bacon an garlic until the bacon is crispy (add the garlic when the bacon is practically done)
3. whisk your eggs and combine with grated Parmesan
4. drain pasta and let it cool for 2 mins
5. add the cooked bacon and garlic, chopped parsley and raw egg and Parmesan mixture to the pasta and mix it over a low heat until the egg thickens
6. serve, and add more Parmesan and black pepper if desired

I'am not very specific with amounts because it is just a guideline, after you have cooked these once you can tailor the amounts to your liking.

 

[Omegasquash]

Thick Chili:

• 2 lbs ground turkey
• 2 lbs/packages/whatever kind of sausage you like...sometimes I use chorizo, others I've used chicken. Chorizo cooks better but obviously it's way fattier.
• 3 - 5 cloves of garlic (to taste)
• Little bit of red wine vinegar, between 1/3 or 1/4 cup
• 3 cans of beans...I like to mix it up with one each of black, kidney and garbanzo
• salt/pepper (to taste)
• quarter cup of onion (more to flavor, if you like)
• however much green pepper you like, cut how you like
• 1 TBSP of cayenne pepper, though you can play around with this. Cayenne sometimes sets my poop on fire, so you can use regular chili powder or even a curry.
• 2 small cans of tomato paste
• 3 cups of water (more to follow)

Prep:

1. Cook the turkey up with a little olive oil in your chili pot, drain and set aside. Do the same thing to the sausage. Cast iron has always been my go-to for a pot. Not cheap, but durable as all hell.
2. Mix the garlic and onion, start cooking it over low heat in a little olive oil.
3. Add the red wine vinegar, whatever pepper for heat you're using, and the tomato paste, mix until it's blended
4. Add in the meat, beans and whatever other veggies you want to toss in
5. Add in the water. This is where I go by my eyes more than anything else. I like to get the water all mixed in as I go, but I need to see the water, otherwise your chili is going to come out pasty and thick. I don't like soup, but I don't like it too dry either. I tend to go over 4 cups
6. Bring to a boil, reduce to simmer, cover it and walk the hell away
7. Stir it a little bit, tell it how much you love it. Do this regularly

I've been known to let it simmer for up to 3 hours just to get everything all flavored up right. You can put a little bit of cheese on top and it's heaven. Damn fine chili if you're looking to gain weight...I haven't made this in well over a year, but when I start a bulk I plan on making it. 1 cup of this stuff will do you right, 1.5 cups and you'll be feeling full for hours. Obviously protein and carb heavy, adjustable on the fat depending on the sausage.

Editors note: This is chili, so it's pretty much whatever you want tossed in, but this recipe has been pretty consistently delicious. It's a good ratio of meat to everything else.

If I can find my mother's recipe for macaroni and cheese, I'll put that up here too. Not something you want to eat ever if you're counting calories, because it most certainly will fuck your day up good. If you're looking for a cheat meal, then this tastes like sin.

 

[bennywhatever]

Amazing Pan Cooked Cheese Sandwich

saw the film chef and saw the toasted cheese sandwich he made, had to try it, yeah ok the recipe is very simple but here goes:

preptime 3 mins (heating the pan and making the sandwich)
cook time 1-2 mins a side
what you need:
two slices of bread cheese butter, and a flat frying pan. (if you wish some Onions spinach, ham etc), Spatula

Method:
put the Pan on the hob on a medium heat, leave to heat up.

take your bread and add the ingredients. butter the outside of the sandwich, add to the pan, leave to cook until each side is golden brown or to your liking, the inside should be nice and gooey and the outside crispy and crunchy, serve with your favourite condiment, enjoy.

Oh man I've made this and it's awesome. I love a good cheese sandwich. I like to use a thick Rye bread and then mix like 3 different cheeses on it if I have them around.

 

[RetroMG]

Subbed. Can't believe I've never seen this thread before.

Here's a really easy dish my wife taught me when we first got married. It's tasty, and it's incredibly easy, so it's perfect if you have no cooking skill (like I did when I first got married,) or if you're just feeling lazy. (Like I am now.)

Chickee Rice Casserole (I did not come up with the name, one of my wife's sisters did)

1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
(You can use 2 cans of Cream of Chicken Soup if you don't have Cream of Mushroom, but it's not quite as good.)
1 Can Cubed Cooked Chicken
Instant Rice (measured with soup can, see below)
Water (measured with soup can, see below)

Pour your two cans of soup in a microwave-safe bowl. Do not throw the cans away yet. Shred the canned chicken with a fork and throw that in as well. (Note: You could cook your own chicken and it would probably be better, but the goal here is to make it easy.) Fill one of the soup cans about 3/4 full with rice, and add it to the bowl. Fill the other soup can with water, and add that as well. (Water and rice can be added or subtracted for desired consistency, but I like it kind of thick, so this is how I do it.) Mix well, and microwave for ten minutes. Let cool for a few minutes, and serve.

Amazing Pan Cooked Cheese Sandwich

I sometimes put a very thin layer of butter on the inside of one slice of bread. It makes the cheese a little more melty.

 

[bennywhatever]

I have some Flounder that I'm looking to cook up. Any good recipes you guys recommend?

 

[MidgarBlowedUp]

Pan seared rib eye for small apartments. This also works with sirloin and other cuts, but I only recommend sirloin and rib eye if you are not using cast iron. If you want a better tasting steak use seasoned cast iron.

There is a guide on how to properly season cast iron with flax seed oil on Google. Just know that doing this in an apartment with no good ventilation can be dangerous or difficult.

This is how I cook up a streak in my small apartment that has no vent over the stove. It helps cut down on smoke without cutting down on flavor.

Cost: ~$15
Time: 10 - 15 minutes plus thawing time
Serves: 1
Skill Level: relatively easy

Ingredients:
1x 12 to 16oz rib eye. About an inch thick of quality. (Some Target stores sell Sutton & Dodge)

kosher salt
black pepper
Extra virgin olive oil
Tongs
Wax paper
Frying pan (I had to add this, cast iron is preferred. The steak becomes so much better tasting and It's much easier to cook. Just know that if set slightly too hot it can smoke like a fire. But, if set just right it can smoke less than any other pan)

Large pot or pan lid to cover the frying pan
Timer


Cooking Guide:
Take the steak you bought, assuming it's been refrigerated, and let it sit on the counter and thaw for a good 45 minutes to take the chill out of it. If you are cooking it rare then let it sit out 1.5 hours or long enough that it is room temp throughout the steak.(since a rare steak will not be in the pan very long room temp will allow the heat to get to it inside. I don't want anyone getting sick.)

_Heat up your frying pan on the stove. Set the burner to 3 o'clock or medium high.

#Do not set it on high or all the way up, we only need the pan hot enough for the steak to sizzle when it goes in the pan. Setting it on high will cause unnecessary smoke and can burn the pepper.

_Let the pan heat on the stove for 5 minutes, a minute or two longer for cast iron.

While the pan is heating up...
_Lay out a large sheet of wax paper and place the steak on one side of it.
_Evenly cover the first side of the steak with even amounts of pepper and salt. Don't be afraid to go heavy on the salt and pepper to give it a nice coat.
_brush the other side of the wax paper in olive oil then fold that side over the steak.
_pat down the paper onto the steak so that the olive oil covers the steak. The idea here is to push the seasoning onto the steak so it sticks and to cover it in olive oil to protect the pepper and the steak from burning.
_repeat the same steps for the first side to the second side of the steak.

Cooking:
_pour enough olive oil in the pan that you can roll it around and coat the bottom. It's ok to use more than you think you need. You want enough for the steak to lay on. If the pan starts to look dry as the steak cooks add another spoonful of oil.
_with the tongs, lay the steak in the pan. You should hear it sizzle.

Hearing that sizzle is the most important part of the whole process, if you don't hear that sizzle immediately turn the heat up a notch to save your steak from disaster. (But keep in mind you may get more smoke)

_after about 1 minute flip the steak over
_after another minute flip the steak again and place the lid over the pan.

_about every 30-45 seconds open the lid, flip the steak, replace the lid.
_continue this for about 5 minutes for a well done steak, about 2 minutes less for medium to medium well. For a rare steak, or if using a seasoned cast iron pan, you don't even need the lid.

However, the lid does two things, it catches and stops a lot of grease and particulates that burn off and in theory keeps the heat and moisture in the pan.

_Now lay the steak on a plate for about 3 to 4 minutes.
_Eat

 

[RetroMG]

That olive oil/wax paper thing is genius. Definitely going to try that later.

 

[Peagles]

Yep I'm in a small apartment too so will definitely try this next time I do steak!

I think I need some pictures to show how to fold the paper though, my brain is finding it a bit hard to imagine. Also am I reading right that you put olive oil in the pan as well as inside the paper with the steak?

 

[MidgarBlowedUp]

Yep I'm in a small apartment too so will definitely try this next time I do steak!

I think I need some pictures to show how to fold the paper though, my brain is finding it a bit hard to imagine. Also am I reading right that you put olive oil in the pan as well as inside the paper with the steak?

Next time I make one I'll take pictures and update my post.

and yes olive oil on both. That's what I do anyway. I know it sounds redundant but If I just use olive oil on the steak, or just in the pan, I tend to get more smoke. You will still get smoke in the apartment, but at least this method cuts down on it quite a bit.

And again, frying the steak at just hot enough to get that sizzle sound going also cuts back on the smoke. You can cook it on high if you want (high is what everyone recommends) but every time I do I get more smoke.

 

[Peagles]

Next time I make one I'll take pictures and update my post.

and yes olive oil on both. That's what I do anyway. I know it sounds redundant but If I just use olive oil on the steak, or just in the pan, I tend to get more smoke. You will still get smoke in the apartment, but at least this method cuts down on it quite a bit.

And again, frying the steak at just hot enough to get that sizzle sound going also cuts back on the smoke. You can cook it on high if you want (high is what everyone recommends) but every time I do I get more smoke.

Awesome, cheers. Will def give it a go!

I wonder if using something like coconut oil with a higher smoke point would allow cooking at a higher temp.

 

[FO-totality]

Homemade Runzas (Makes approx. 10 runzas depending on how much you pack and how big your biscuits are)

Cost: approx. $10-15
Time: 45 min - 1 hour
Serves: 3-4
Skill Level: Easy
Flavour traits: Hearty, buttery. It's simplified version of a traditional Volga German dish made popular in Nebraska. Also called a bierock, fleischkuche, or Kraut Pirok. Similiar to Russian Pirozhki. It's a farmer's meal. Nothing fancy, but it fills.
Nutrition notes: Not much to note. Some salt, but you can omit it if you must. Make sure beef is cooked.

• 1/2 lbs. ground beef
• 1 tube of biscuit dough (or make your own. I like pre-buttered biscuit dough, though really any will work. Avoid crescent dough.)
• 1/2 head of lettuce/cabbage (sauerkraut is preferred/more traditional if you can get it/stand it).
• 1-2 cups diced onions
• 2 tablespoons butter
• Seasonings (I prefer salt and garlic mixes, most anything will work. Experiment.)

1. Brown beef in skillet.
2. Chop lettuce/cabbage up until thin. Melt butter in second skillet and spread it evenly. Add lettuce/cabbage and onions to buttered skillet and let cook until the lettuce/cabbage is wilting and buttery.
3. Take beef and vegetable mix off heat. Add seasoning to beef once off heat
4. Open biscuit dough and flatten on counter with rolling pin (or hands).
5. Place dough in one hand and load equal parts beef and vegetable mix to dough in hand. Once full, seal it up like a burrito and press tightly to seal the edges somewhat together. Make sure none of filling is exposed and it's all sealed. I like to have the edges of the seal all on one side.
6. Place the bun seal-side down in a pan. Repeat steps 4-5 for all buns/dough.
7. Cook at 350F for 20-30min (or until golden. Dough shouldn't be doughy but should be rather soft).
8. Cool until warm and serve. Eaten with hands.

You can experiment around with other ingredients too. Cheese slices, mushrooms, olives, and others are common in commercial Runza sandwiches sold in Nebraska and would work well here too.

 

[phxxBullet]

Sadly, the only thing I can cook is this:

But I'll for sure will try cook one of the things you posted, the next time a friend of mine visits my place, as I don't want to ef something up and set the kitchen on fire (this once happened when I tried to roast dumplings)
All that stuff looks so delicious..

 

[misterF]

shall post my amazing spaghetti bolagnase recipe tomorrow

M_Night, any chance to get your bolognese recipe? I love trying people's different takes on it!

 

[Go_Ly_Dow]

M_Night, any chance to get your bolognese recipe? I love trying people's different takes on it!

Sure!

Spaghetti Bolagnase

Cost: moderate
Time: 40mins-1 hour including prep
Serves: 4-6
Skill Level: Low
Flavour traits: Moderate heat, rich flavour
Nutrition notes: A bit of everything


Ingredients (everything is listed in the order you cook it all)

-2-3 tablespoons of olive oil
-1 Chilli (deseeded or leave seeds for extra kick)
-2-5 garlic cloves (depends on size of cloves)
-1 medium or large onion
-450-550grams Beef or lamb mince, try and use mince steak as it has much much less fat and grease
-A carton of passata (100% puree'd tomatoes) you can use tinned but this is richer
-1 Red pepper and 1 green pepper
-Any sort of mushroom. Either 1 large flat mushroom or several closed cup/chesnut mushrooms
-Smoked Paprika - just under a teaspoon
-Mixed herbs, salt and pepper
-1 bisto beef stock cube (if not available in your country then use an alternative, make sure it's the dry and crumbly type and not liquid)
-Linguine or Spaghetti Pasta
-A light sprinkle of cheese (not needed)

Cooking Guide


Note - the important thing is when you get to the stage of adding the seasonings, start of playing it safe and adding just a bit and then gradually work on getting the flavours right and adding more if necessary. You don't want to ruin it off the bat by adding too much salt or paprika.

1. Heat olive oil in once large pan, pot or wok
2. Fry garlic and chilli at a low heat for a minute or two to unleash the flavours, don't burn them
3. Add the onion and cook for 4-5 mins
4. Add the mince, my trick is to cut it up with a knife from all angles (up, down, left, right, diagnol) whilst its still in the packet to make it break up easier
5. Brown the mince through and cook it til some of the juices in the pot start to dry up. Not completely as it will take ages and it will end up being overcooked but some of it.
5. Next add the passata. The amount you put in is relative to how saucy you like your bolagnase, it's important to remember tho that juices in the veg will also add liquid so don't go overboard at first
6. Add peppers and mushrooms, stock cube, smoked paprika, mixed herbs, salt and pepper
7. Stir it all, put on a lid and bring the heat down to a light simmer
8. Let the flavours marry for 15-30 mins, importantly give it a taste ever few mins to get the flavours right, you may need to add a bit extra, herbs, salt pepper or even paprika (be careful with how much of that you put in as its very strong). If the flavours are too strong you can always add a bit more passata
9. Whilst getting the flavours right boil some pasta, prepare a plate and cheese and get yourself a drink ready!
10. Once last taste test and then it's time to eat!

 

[dcassell]

Grandma's thick beef stew
Cost: ~$15
Time: One day (optional) or 8 12 hours.
Serves: 4
Skill Level: Easy
Flavour traits: Southern beef stew, meat and potatoes
Nutrition notes: Probably not too great for you

Ingredients: 1 huge piece of Roast beef, 1 can cream of mushroom soup, 1 package dry onion soup mix, 3 potatoes, 3 carrots, small package of beef broth, one can diced tomatoes, cup of corn, flour

Cooking Guide

1. Slow cook the roast beef in a crock pot for 8 hours. Start by adding onion soup mix, fill up the container half way with water and mix the two. Drop in beef, and cover with cream of mushroom soup. This makes the liquid base more of a gravy than a liquid, which will be the consistency you want for the stew. Put crock pot on low for 8 hours.

2. Normally, you put that beef in the fridge for a night to let it really soak in the liquid. You want the meat as fall-apart as possible, but you can just jump to step 3 if you don't want to wait.

3. Pour the meat and base in a large soup pot. Add chopped up veggies, can of tomatoes, corn, and the beef broth. Make sure there isn't too much liquid, as we want the stew to be primarily veggies and meat rather than broth.

4. Cover and let simmer until veggies are soft (usually a half hour), then stir so that the meat is distributed throughout the stew. Meat should eventually fall apart and become part of the broth.

5. Add in "thickening" by pouring a tablespoon of flower in a separate cup, and mixing with water. Then combine with the stew until you reach the desired consistency. This prevents lumps of flour in the stew.

6. Salt and pepper the stew until the broth is to your liking, and enjoy. It takes some time to make, but its the best after a long day.

 

[DJ_Lae]

Sure!

Spaghetti Bolagnase

Nice, I'm going to borrow a few things from this for my own chunky sauce (namely the paprika, although I don't use beef bouillon in mine and I may try that too).

Recently the lazy person in me has started using my Instant Pot (man I love that thing) to saute the beef and general ingredients and then I just pressure cook it for 10 minutes in the same pot, which is about the right amount of time to cook spaghetti, assuming you started water while cooking the meat.

Blends the flavours and makes it taste like you've been simmering the sauce for an hour. The only catch is that you need tomato paste in this instance as you get a lot less evaporation of liquid.

 

[misterF]

Sure!

Spaghetti Bolagnase

Thanks a lot! I've never tried adding red and green peppers and the smoked paprika so I'm looking forward to see how this tastes.

 

[Go_Ly_Dow]

Nice, I'm going to borrow a few things from this for my own chunky sauce (namely the paprika, although I don't use beef bouillon in mine and I may try that too).

Recently the lazy person in me has started using my Instant Pot (man I love that thing) to saute the beef and general ingredients and then I just pressure cook it for 10 minutes in the same pot, which is about the right amount of time to cook spaghetti, assuming you started water while cooking the meat.

Blends the flavours and makes it taste like you've been simmering the sauce for an hour. The only catch is that you need tomato paste in this instance as you get a lot less evaporation of liquid.

Thanks a lot! I've never tried adding red and green peppers and the smoked paprika so I'm looking forward to see how this tastes.

Forgot to mention how to cut it all!

Onions in to long strips or small cubes.

Garlic and Chilli in to small bits

Peppers in to strips

Mushrooms in to small or medium chunks

Smoked Paprika makes it taste so amazing. Peppers add some extra nutirion, colour and crunch!

 

[Winterblink]

Winterblink's Illustrated Guide to Naan Bread Pizza

Totally simple, had some extra salami and the remnants of a bag of Kraft Tex Mex cheese plus a couple of naan bread to get rid of. This of course works with whatever toppings you want to use, but it's super handy when you want pizza in a pinch but don't want to do a batch of dough or wait for delivery.

Step 1: Get Naan (I put on pan this flatter side up for easier conversion to pizza)

Step 2: Get toppings

Step 3: Add sauce (this was totally pizza sauce from a can, but any tomato sauce would rock)

Step 4: Chop up and add toppings

Step 5: Bake at 450C until cheese bubbles, then broil until it browns

Step 6: EAT.

 

[Go_Ly_Dow]

that looks brilliant

would personally have a more cheese tho

 

[RetroMG]

Pan seared rib eye for small apartments.

Just tried this with the parchment paper/olive oil. It worked great!

 

[Winterblink]

that looks brilliant

would personally have a more cheese tho

I was going for something slightly healthy but yeah sure, more cheese works really well.

 

[Junior Mint]

Lots of great simple and fast recipes at this site budgetbytes.com

Lots of great looking records so far in this thread.

Dude. That site is so fucking awesome! I love how they use regular ass ingredients and not shit I'd buy once and then never know what to do with again.

 

[Mighty Chin]

I was craving perogies the other day. So I made a batch. I like to wait till after Thanksgiving (CAN) so I can use the leftover turkey, stuffing, potato and gravy for my filling.

So instead I made my potato skin version. Potato, cheese, bacon and green onion for the filling. Very good.

You gotta use sour cream in your dough.

 

[RetroMG]

So I know that a lot of Gaffers say that you should only put salt and pepper on a steak, but I found this seasoning mix that has been absolutely awesome. I made some steaks today with it and they were amazing. I've also put in on burgers and it's pretty darn good. It's supposed to be a copycat recipe from a chain of steakhouses. I don't think it tastes like it, but it's still awesome.

Rex's Toad House Steak Seasoning

4 tablespoons kosher salt
4 teaspoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon turmeric

Add all of the ingredients into a sealable plastic bag. Mix it well, breaking up any chunks from the brown sugar as needed. Cut a corner of the plastic bag and pour the mix into a shaker. (I use a Parmesan shaker I got at the grocery store.)

 

[RevoDS]

I tried a new recipe that turned out really good the other day, it's easy and quick to do, and mostly requires common ingredients in any kitchen.

You need:
-Some chicken (leftovers work fine, I personally have some sealed in small Mason jars which is really convenient)
-Butter
-Olive oil
-Concentrated lemon juice
-A can of chicken broth
-Herbes de Provence (relatively uncommon but it should be easy to find in the dry herbs section at the grocery store or at Costco)
-Butter
-Cream
-Corn starch (to make it less liquid)
-Some sort of spaghetti or pasta)
-2 onions

First, cut the onions, make a small amount of butter melt in a pan and throw the onions in. Let them sit there for about 3 minutes, then add the chicken broth and the chicken.

Let it get to the boiling point, then add 3 tsp of olive oil. Throw in the Herbes de Provence (I personally used 4 tsp but this one is to taste) and 1/4 cup of cream. Let it get again to the boiling point.

Start the spaghetti, then add 2 tsp of corn starch so that its texture is closer to a sauce than the soup it is without it. Add two pumps of lemon juice, then mix it up and serve it on a plate of spaghetti.

Sorry the quantities aren't exact, I kind of learned from my mother to cook with approximate measuring; this one I "invented" with inspiration from previous chicken/herbs recipes I knew, so it's not a recipe I followed but I found it really good, quick (took me about 20 minutes) and easy to do so I thought I'd share it.

 

[Mighty Chin]

My Wife and kid are sick so I made som Egg Drop soup.

Broth:

6 cups chick stock
Slices of Ginger
6 Cloves
2 Star Anise
I Cinnamon stick
You can tie those up in a cheese cloth or just fish it out after its boiled and released its flavor.

Add a splash of light soy sauce.

A few drops of Sesame Oil

A Tbl of Corn Startch diluted. Mix in the stock. Stir stock till slightly thickened.

3-4 eggs whisked. Stock slightly simmering. Add eggs in a slow drizzle.

Serve fresh

Top with sliced green onions or chopped cilantro.

 

[Pimplitosaurio]

great thread, would read completely and steal some recipes

btw guys, I make a moderately decent hamburguer, but I would love to make the buns myself, the ones I bought in the store are ok, but I know that there should be a better solution. So please, help me make a better burger

 

[Winterblink]

Holy shit guys. I just made mouth magic.

STEP 1: Caramelize some onions

STEP 2: Chop up two boneless skinless chicken thighs into small cubey things, sprinkle with a bit of salt and curry powder. When onions are done, toss this in the same pan and cook until done.

STEP 3: Take naan bread, smear with bottled korma sauce (I know, lazy but.. whatever, trust me)

STEP 4: Put chicken on the naan, and cover with the onions.

STEP 5: Same as my other recipe, throw in the 450C oven until stuff starts to bubble, then broil until a bit more browning happens. The result...

Chicken korma naan bread pizza. This came out really really well, I have to say. Tasted great, didn't take long to do, and best of all I have half a pack of naan, most of the pack of chicken, and the rest of the jar of sauce left for another dinner of just chicken korma.

 

[Go_Ly_Dow]

that looks incredibly simple and also incredibly delicious.

cheers!

 

[Winterblink]

that looks incredibly simple and also incredibly delicious.

cheers!

Thanks! I've been trying to buy things that I can stretch into a couple of different tasty meals, and that seems to be working really well. I find it helps with being flexible to take what you got and turn it in to something good, less chance of just going to get takeout.

 

[Go_Ly_Dow]

Chorizo & Mozzarella Baked Potato

-Make a baked potato (microwave for 4-6 mins and then oven to crisp it up)
-Cut in half
-Mash in butter then season with salt and pepper
-Put on a slice or two of chorizo and then sprinkle on mozzarella
-Put back in microwave if the cheese doesn't melt

A quick and easy lunch/snack/dinner!

 

[BloodMoney]

Simple delicious chicken leg/thigh.

Cost: 3 bucks per person
Time: 5 min prep, 50 min cook
Serves: 1
Skill Level: 1 (amateur hour)
Flavour traits: chicken
Nutrition notes: chicken
Ingredients: chicken and salt/pepper/butter

Cooking Guide

-Buy an entire chicken leg (thigh and drumstick)
-Pat the meat dry with paper towels to remove as much moisture as possible
-Rub skin with a small amount of butter
-Over salt the skin (trust me, this is important - it gives the skin a pop of flavor that compliments the meat)
-Pepper to taste
-Bake at 450 degrees for 45-50 minutes

The Fresh Market near my house sells whole chicken legs for $2.25 per lb (they usually weigh around a pound each). It's cheap, simple, and delicious. Juicy meat, crispy skin...

 

[OricWindstar]

Oh man, this thread is great! I was about to make my own, but glad I searched and found this gem. I'm finding myself going out to eat far too often and am trying to cook at home to save some money. I've already found some great recipes here, but any cheap/easy recipes are greatly appreciated.

I don't have it now, but I'm trying to get my Grandmother's amazing mashed potato recipe in time for Thanksgiving. Will definitely share once I have it.

 

[RetroMG]

I found this amazing recipe for cheesy garlic bread online. It is soo good.

I usually cut this recipe in half because there was just too much spread on it, but here is the original recipe.

Ingredients:

1 Loaf of French Bread

Cheese Spread Ingredients:
8oz package of cream cheese (softened)
1 softened stick of butter or margarine
1/2 teaspoon of garlic powder (More can be added to taste)
8oz package of shredded mozzarella
2 Tablespoons of olive oil
1/2 Teaspoon of ground black pepper

Preheat oven to 350 degrees. Mix all of the Cheese spread ingredients in a bowl until it is creamy. Slice the French bread in half horizontally, but do not slice it all the way - leave a hinge to make it easier to put it back together. Spread the Cheese Spread on both halves of the inside of the bread. Put the bread back together, and put it on a long sheet of foil. Slice the bread into several pieces vertically, then wrap the tin foil around the loaf. Bake in the oven for 30 minutes at 350 degrees. Serve.

Here is the link where I found the recipe originally. It has pictures in case my explanations were unclear.

 

[Winterblink]

Yeah I'd cut down the amount of spread too, wow. That definitely sounds tasty though, will have to give it a try; I fucking love garlic bread.

Last night I did this for me the missus:

I usually buy a larger pack of chicken, portion it off into freezer bags and toss in the freezer for later use. So took two of the thawed ones out, cross-hatched them and rubbed curry powder in there on both sides, and a sprinkle of salt.

While they sat doing their thing I cut up two huge parsnips and tossed with olive oil, salt and pepper, and a bit of rosemary. Parsnips went in the oven at 450C for twenty mins, flipping after ten mins.

Once the parsnips were in I heated a tiny bit of olive oil in a pan and pan fried the chicken on medium heat for I dunno, 8 mins per side or something. I left them to rest on the plates until the parsnip fries were done and voila, dinner was served.

 

[Deadly Cyclone]

Amazing Pan Cooked Cheese Sandwich

saw the film chef and saw the toasted cheese sandwich he made, had to try it, yeah ok the recipe is very simple but here goes:

preptime 3 mins (heating the pan and making the sandwich)
cook time 1-2 mins a side
what you need:
two slices of bread cheese butter, and a flat frying pan. (if you wish some Onions spinach, ham etc), Spatula

Method:
put the Pan on the hob on a medium heat, leave to heat up.

take your bread and add the ingredients. butter the outside of the sandwich, add to the pan, leave to cook until each side is golden brown or to your liking, the inside should be nice and gooey and the outside crispy and crunchy, serve with your favourite condiment, enjoy.

This is literally an American grilled cheese sandwich at it's most basic.

Try eating it by dipping into tomato soup.

 

[Pickman]

Simple delicious chicken leg/thigh.

Cost: 3 bucks per person
Time: 5 min prep, 50 min cook
Serves: 1
Skill Level: 1 (amateur hour)
Flavour traits: chicken
Nutrition notes: chicken
Ingredients: chicken and salt/pepper/butter

Cooking Guide

-Buy an entire chicken leg (thigh and drumstick)
-Pat the meat dry with paper towels to remove as much moisture as possible
-Rub skin with a small amount of butter
-Over salt the skin (trust me, this is important - it gives the skin a pop of flavor that compliments the meat)
-Pepper to taste
-Bake at 450 degrees for 45-50 minutes

The Fresh Market near my house sells whole chicken legs for $2.25 per lb (they usually weigh around a pound each). It's cheap, simple, and delicious. Juicy meat, crispy skin...

How does 450 for 45-50 minutes not dry the shit out of the chicken meat?

 

[Raxious]

subbed, great thread!

 

[sub_o]

One of dishes that I managed to cook:

Sweet and Sour Pork:

Ingredients:

1. Pork, find the one cut for stew
2. Egg, beaten
3. Cornstarch, if you don’t have cornstarch, just substitute it with flour (just double the portion)
4. Salt & Pepper
5. Bell peppers, diced. Mix red and green peppers for better presentation.
6. 1 Onion, diced
7. 3 tbs vinegar
8. 3 tbs sugar
9. 1 tbs soy sauce
10. 2 tbs ketchup

Instructions:

• First, we are going to deep fry some pork, so season the pork with salt and pepper, and mix it with beaten egg, and add 1 tbs of corn starch. Mix it well
• Deep fry the pork, and drain the oil
• Then we are going to make the sweet & sour sauce. Mix sugar, vinegar, soy sauce, and ketchup together, and add 50 ml of water. Mix them thoroughly
• Next stir fry the bell peppers and onions, and pour in the sweet & sour sauce. Let it cook for awhile, and 1.5 tbs water and 1.5 tbs cornstarch again.
• Now, after the whole mixture simmered and the sauce thickened, add in the pork again, and mix it.

I have some other recipes over at my blog, but many of them are not well written.


Also, deep fried chicken heart:

 

[RayMaker]

Easy tomato soup for 1 hungry person
(It goes well with the grilled cheese sandwich mentioned above)

1 onion
A knob of butter
A dash of oil any cooking oil will do
1 tin of tomatoes
1/2 a veg or chicken stock cube
Some herbs such rosemary, thyme or basil


Method

Put the butter and oil in a sauce pan on a medium heat
Add the diced onion and cook it until its turns slightly brownish
Add your chopped tinned tomatoes
Mix about 100ml of boiling water with 1/2 the stock cube until it disolves then add to the pan
Add your herb or herbs (I don't do amounts for this cos I don't know how Herby u like ur stuff, if u don't know just add a pinch of one herb)
Simmer for 15 mins
Blitz until smooth with a stick blender or food processor.
Add salt and tabsco sauce to taste.

 

[OneEightZero]

How does 450 for 45-50 minutes not dry the shit out of the chicken meat?

It's pretty tough to dry out dark meat.

 

[Go_Ly_Dow]

you sexy beasts

 

[RoninChaos]

Subbed