Someone mentioned we should have a - Cooking Thread

[quote]Originally posted by NooNoo:
<strong>how about spotted dick?</strong><hr></blockquote>

That was the most shocking part of having chicken pox when I was seventeen! :D :D

[quote]Originally posted by firemonkey:
<strong>I love to cook, I just love to cook for friends, I am looking rihgt now for a way to make my own spagati (<- spelled wrong) I have a great way to cook the meat, mushroom, olives, and garlic, I am curretnly use the store bought jar, then add more flavoring to itbut I want better, something I can call my own, any ideas?</strong><hr></blockquote>

BONES! nothing adds flavor to homemade red sauce like soup bones. I prefer beef bones. You can also roast them in a 200degree oven for a couple of hours before using them, but it's not completely necessarry. Use your bones, whole canned plum tomatoes, garlic, onion, rosemary, time, oregano, basil, and parsley. simmer for a long time, and toss in some meat (sausage, or meat balls near the end.)

You can also add a little GOOD red wine, to add another level of flavor.

Wow, you people have recipes?! I usually cook by approximation. Actually, I shouldn't be saying anything, I'm surprised that most of you people know how to do more than heat up a bowl of Spaghetti-o's in a microwave. I have supscription to Bon Appetite, and occasionally I'll make things out of there. I made the strawberry, white chocolate layer cake that took me over 4 hours from start to putting it in the oven. That doesn't even include the decorating time afterwards. Needless to say, that was the last time I tried that recipe.

[quote]Originally posted by Kymera:
<strong>Wow, you people have recipes?! I usually cook by approximation. Actually, I shouldn't be saying anything, I'm surprised that most of you people know how to do more than heat up a bowl of Spaghetti-o's in a microwave. I have supscription to Bon Appetite, and occasionally I'll make things out of there. I made the strawberry, white chocolate layer cake that took me over 4 hours from start to putting it in the oven. That doesn't even include the decorating time afterwards. Needless to say, that was the last time I tried that recipe.</strong><hr></blockquote>

I pretty much cook by approximation too. I only keep recipes for things I've made that I want the base flavor to be consistant everytime. Like the dry rub I posted earlier, and my ketchup based BBQ. If I can get a consistant flavor everytime, then I can begin to tweak the recipe adding little extra ingredients here or there to add a different dimension.

I used to get bon apetit too. Never made anything from the magazine but mostly read it just to get some new ideas on new flavor combos I haven't tried.

[quote]Originally posted by Kymera:
<strong>Wow, you people have recipes?! I usually cook by approximation. </strong><hr></blockquote>

I always put in some of this, some of that...the ones that work I remember. My specialties are any kind of fish--I'll come up with something that works--damn difficult to ruin fish. And my extra specials from my "Real Man's Nuclear Age CookBook" (nothing actually written down):

Three Mile Island Spaghetti
China Syndrome Chile
Chernobyl Noodles
Hanford Hash
Satsop Succotash

I usually go by explosives for my heat thermometer.

TNT -> Nitro -> Napalm -> Semtex/C4 -> Nuclear -> HAZMAT

It all started when one wise guy asked me if I needed a HAZMAT license to move my BBQ sauce from the kitchen to the grill, and it worked downward from there.

[quote]Originally posted by dir:
<strong>Get out Kraft Macaroni and Cheese...follow instructions on side of box...


yum.</strong><hr></blockquote>


Add tabasco for a treat. Yum.

[quote]Originally posted by EvilCabbage:
<strong>[QUOTE]Originally posted by Mayet:
[qb]
....I love cooking and everyone loves eating the food I cook so I must be doing ok........
</strong>

When should I come over for a meal?.. I'll be good, promise.[/QB]<hr></blockquote>

Yeah yeah....and I suppose you want the whole bit....complete with the sexy waitress.....

[quote]Originally posted by Mayet:
<strong>

Yeah yeah....and I suppose you want the whole bit....complete with the sexy waitress.....</strong><hr></blockquote>

But of course :D

[quote] Get out Kraft Macaroni and Cheese...follow instructions on side of box...

yum.

<hr></blockquote>

Best meal a guy every cooked for me. Kraft mac and cheese along with Lunchables for an appitiser. I found it funny as hell :-)!!!!!!

Here's a simple one for ya. We call is Falanga Sweetened Uped Chicken.

All you need:
4-6 chicken breasts
1 bottle catalina dressing
1 envelope dried french onion soup
1 jar (the small one. 8 onces I think) apercott (9?sp) perserves.
1 baking pan
1 mixing bowl

Oven to 350-400 degrees (depends on the oven)
In a bowl mix everything but the chicken (and pan for ya wisea$$es! ;-) ). Once mixed, line the baking dish with alittle to cover the bottom. Put chicken in. Dump rest of contents in bowl on chicken. Bake for 35-45 mins.
I very much recommend mash potatoes as a side dish with this. Boxed or real either will do. You have a great sauce from the chicken to put over them for a tasty treat. Hope someone tries this. It's easy and always gone over as a big hit!!!!!!!!!

I use to cook quite a bit, but since I opened my own store I haven't had time to do much cooking other than reheating pizza. :(
I live in an area with a lot of Mexican-style influences so most of what I cook involves some form of salsa and cheese combination. Pork chili smothered burritos anyone? :D

Here's a foolproof and very easy quickbread recipe, the only drawback being the baking time. It's a favorite in our family and with others. I saved it as a .GIF image so it'll print nicely formatted on a single page... :D

http://www.portemus.com/images/loyalistbread.gif

My mothers christmas pudding, I swear, its the best damn pudding Ive ever eaten.

MARY'S PUDDING
185gms butter
1 cup brown sugar
4 eggs
250 gms grated edam cheese
1 kg mixed fruit
125 gms dates
375 ml stout
21/2 cups grated breadcrumbs(must be fresh)
2 cups plain flour

cream butter & sugar, add eggs,add fruits,
add cheese,mix flour and breadcrumbs and add alternately
with stout.mix well..can add cherries if liked.

into smallish pudding bowls,a little smaller than cereal bowls.
cover with grease proof paper and secure with string.
into steamer for approx 3 hours.

Cam, thats very close to my mothers recipe, except she uses suet, not cheese, but the both provide the same thing - fat content!

I got two things I cook that Morticia has begged for on a frequent basis and once I do cook them she describes them as a "Mini O in her mouth".

The first one is (for lack of better name) Keith Burgers.

--1 pound of hamburger
--1 bottle of Jack Daniels Grilling sauce
(a good substitute is Sweet Baby Rays Bar-b-que sauce... if not that, then a favorite bar-b-que sauce or you can use an awesome steak sauce)
--an assortment of spices which usually seasoned salt, cajun seasoning, oregano, Italian seasoning, curry, steak seasoning, garlic powder, black and red pepper.
(usually it is a little bit of this and a little bit of that)

**Put the burger in a bowl
**drop in some seasoning (dont matter where you start)
**then mix the seasoning into the burger
**then put some of the sauce (barbque or steak or grilling
** Alternate between the spices and the burger until it the sauce is mixed in REALLY good

Then, make into patties and grill


The next one (for lack of a better name) is called Keith Eggs.

--3 eggs
--Salami
--Ham
--shredded cheese (your choise of the type but shredded Mexican or cheddar is awesome)
--the above mentioned spices
--Louisana Hot Sauce (or your favorite hot sauce)

**Crack the eggs into a bowl and mix them up like you are gonna scramble them.
**Put some hot sauce in the stirred up eggs
**Do like above with the spices
**Stir it up real good
**Put torn up pieces of ham and salami (or to your liking leaving out the ham or leaving out the salami, customize the lunch meat to your wishes)
**Dont forget the shredded cheese
**Fry it up like scrambled eggs or even like an omelette