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I enjoy cooking, but im terrible with recipies. I love spicey food, and anything a little different. I do a kick-a$$ nacho's, and a great rosemary lamb, but being a creature of habit, I dont try new things often.
Anyone got some favourite recipes they feel like sharing?
how about spotted dick?
In my best Homer Simpson voice- Hmmmmm...Spotted Dick! Actually I do like it and I'm not a big fan of raisins. :D
I actually have a little recipe that a chef from Houston Texas gave me years ago. You will need PAM spray, 1 lb. ground chuck, 1 lb. ground sausage, Large Bag of Corn Chips (Resteraunt quality), 1lb. of Monteray Jack Cheese, 1 lb. Sharp Cheddar Cheese, large caserole dish. Preheat oven to 400°F, take a basic casserole dish and coat it with PAM. Line the bottom of the dish with Resteraunt quality corn chips (the round ones are the best).
Brown one pound of ground chuck and one pound of ground sausage (your choice of hot or mild - I prefer hot). Drain the fat from the sausage and chuck. Place a layer of meat on top of the corn chips, then place a layer of cheese mix on top of the meat. Place another layer of chips on top of the cheese and then repeat with a layer of meat, a layer of cheese and a final layer of chips. On top of the chips place another layer of cheese. Then place in an oven for 15-18 minutes and serve with salsa or Sour Creme. It's called Harris County Nachos.
Mushroom Risotto:
Light cream
Orzo (pasta)
Mushrooms (whatever you like)
Butter
Garlic
Salt and pepper
Sautee mushrooms in butter. Boil orzo until it is al dente – you can use veggie or chicken broth if you like. Prepare a cream sauce with the cream and butter and some garlic. Mix. Add S&P to taste. Yummy and fattening.
Chicken with Couscous
1box couscous with toasted pine nuts
Roasted pepper sauce
Several chicken breasts
Garlic
Red wine (something subtle – I like merlot)
Olive oil
Butter?
Red pepper
Cube the chicken and place into a skillet with olive oil and cook on medium/high heat until just done – add the packet of pine nuts and seasoning from the couscous and the garlic and red pepper as well. Remove the chicken and place into a bowl. If cooked on medium high you will have some “stuff” in the bottom of the pan – keep the pan hot and pour the wine in to deglaze the pan. Add the roasted pepper sauce to it and reduce (you may substitute tomato paste but will need some salt). You may add a tiny bit of butter to help thicken and kind of smooth out the flavor. Boil the couscous and add the chicken and the sauce and mix. Very tasty and I made this up myself.
Pork with dill and rice
Pork chops
Garlic
Dill
Salt and pepper
Olive oil
White rice
Soy sauce
Pickle brine
Rub chops with dill garlic and S&P. Heat olive oil in a pan and cook the chops in the pan (cook ‘em to death – pork needs lots of cooking). Keep covered as not to burn them. Add a small amount of soy while cooking. Boil rice and drain. Remove chops and cube the meat (you can do this before hand or leave them whole – whatever floats your boat). In the pan you used will be pork fat and other leavings stuck to the pan. Deglaze the pan with soy sauce and pickle brine (I know it sounds nuts but I swear – trust me!!!). Mix rice with the “sauce” and it’s just damn good. As Emeril would say – it’s a pork fat thing. This ones mine to.
Chicken with special stuffing
Whole chicken (I prefer dead and plucked)
Chicken livers
Italian bread crumbs
White bread
Milk
Cook the chicken livers in a skillet and when done put in a food processor or blender and puree. Mix about 5 slices of bread in a bowl with milk (eyeball the amount) and mix by hand. The results should be runny. Add the pureed livers and Italian bread crumbs until it is a good paste consistency. Stuff the mix – now get this – under the birds breast skin. It can be done, though carefully not to rip the skin. If there is filling left you may put it in the cavity but don’t pack it full. Leaving the cavity empty and the filling over the breast helps to cook things properly and the white meat is succulent and the dark meat is cooked enough. The liver may put you off but you really don’t even notice the texture of it at all and the flavor is AMAZING! I like this with gravy, mashed potatoes and carrots/peas. This is grandmothers.
I ain't a cook, but my wife is the BEST cook on the planet, bar NONE.
I once lit the stove on fire trying to make grilled cheese sandwiches... :D :D :D
[quote]Originally posted by Wayward Clam:
<strong>I ain't a cook, but my wife is the BEST cook on the planet, bar NONE.
I once lit the stove on fire trying to make grilled cheese sandwiches... :D :D :D </strong><hr></blockquote>
That's the whole adventure man! It wouldn't be fun if it weren't dangerous!
4 pounds pork spareribs
1/2 cup honey
1/4 cup soy sauce
1/4 cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
3 Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
4 Bake for 1 hour, turning every 20 minutes.
Get out Kraft Macaroni and Cheese...follow instructions on side of box...
yum.
BBQ chicken
Chicken
BBQ sauce or marinade
just bbq it for 45 minutes and your good
Muck n' Chuck
Mac n' Cheese
Ground beef
Follow instructions on side of box of Mac n' Cheese (as per previous post) :D
Cook ground beef
Mix together and eat. Yum
Scrambled eggs and toast
eggs
cheese
bread
butter
Butter pan. Scramble eggs. Cook eggs and add cheese and mix together. Toast the bread. Butter the bread. Throw it on a plate and eat.
TV Dinner
One box of TV Dinner (brand of your choice, and 2 boxes if you're really hungry.)
Throw in microwave until done. Eat. Yum
Bag of chips for dinner
One bag of your choice of chips
Open bag. Take out chip(s). Put in mouth and eat.
That's all I got for now. More to come later.
Its a little early in the year to make this, but it keeps for ages, and you can always consider doing a few practise runs. Optimal month is October....
CHRISTMAS CAKE
How to make a Christmas Cake
Ingredients:
nuts
1 tsp salt
1 cup of sugar
1 cup of water
1 bottle Vodka**
1 tsp baking soda
1 cup of brown sugar
2 teaspoons of lemon juice
2 cups of dried fruit
4 large eggs
Sample the vodka to check quality. Take a large bowl, check the vodka again. To be sure it is the highest quality, pour one level cup and drink.
Repeat.
Turn on the electric mixer.
Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar. Beat again.
At this point it's best to make sure the vodka is still OK.
Try another cup .... just in case
Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick fruit off floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers pry it loose with a
sdrewscriver.
Sample the vodka to check for tonsisticity. Next, sift two cups of salt. Or something. Who giveshz a damn.
Check the vodka.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven and pee in the fridge.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the vodka and kick the cat.
Fall into bed.
CHERRY MISTMAS!
I do okay in the kitchen and am always trying new things. Two weeks ago I was playing around and made a rasberry vinegar braised chicken. And it was good.
rasberry vinegar braised chicken
Get a whole fryer cut up
season the chicken pieces with salt and peper and Sear the chicken pieces in a large oven safe pot (dutch oven)and remove.
Chop one medium onion and 1 clove of garlic, add to the rendered chicken fat and sautee (may need to add a little oil. onions should be translucent.
put the chicken pieces back in the pot and toss in a bay leaf.
Add 1/4 cup rasberry vinegar and 1/4 cup water. Cover and place in a preheated 375 degree oven for 1-1.5 hours. the chicken will fall right off the bones.
I like to remove the skin, and pull the meat from the bones with a fork, thicken the pan drippings with a little corn starch or flour slurry then serve over noodles. TASTY!
southwestern rub for meat
1 part onion powder
1 part garlic powder
1 part kosher salt
1 part course black pepper
1 part chilli powder
1 part groud cumin
1 part ground cayenne pepper (optional)
1 part brown sugar
2 parts paprika (sweet or hot depending on your taste, but don't use the cheap sh*t I usually go sweet since I have cayenne and chili powder already in)
mix all ingrediants well, and rub liberally on meat before cooking. I prefer to rub on ribs, then I place the ribs directly on the rack with a drip pan underneath set the oven for 170 and forget about them for AT LEAST 8 hours. 12 hours seems to be the best, but 8 works ok too. these will fall straight off the bone. sauce them during the last 1/2 - 1 hour of cooking.
I was a chef before I joined the USAF so I consider myself to be a good cook. I probably do 75% of the cooking around the house, mostly because I enjoy it. My wife's cooking skills, on the other hand, have improved over the years. When I first married her, I think she could have burnt water. :D
[quote]Originally posted by NooNoo:
<strong>how about spotted dick?</strong><hr></blockquote>
hey thats my email address
on my site I have quite a few recipes and many more to add....I love cooking and everyone loves eating the food I cook so I must be doing ok........
<a href="http://www.users.bigpond.com/quantumleaptech" target="_blank">My site.....yet again</a>
[QUOTE]Originally posted by Mayet:
<strong>
....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.
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?
[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
Eggy Cheese On Toast
1 hard boiled egg
handful grated cheese
Mayonaise
Worcestor Sauce
Sliced Bread
Put bread in the toaster - while thats getting nicely golden brown...
mash the egg with a fork, stir in the cheese and mayo and slop in some Worcestor Sauce.
When the toast is done, butter it lightly - especially at the edges, cover with eggy cheese mush, slide under grill for a couple of minutes or till the mixture browns.
Allow to cool a little otherwise the cheese strings everywhere.
Cut it up small as appetizers or munch it for lunch. Either way - scrummy snack.
Got a sandwich toaster? This one sounds strange but tastes yummy.
Stir fry some mushrooms, beansprouts and chopped mange tout, then add loads of scrambled egg, next cover liberally in your favourite tangy sweet and sour sauce, mix it up good. Make loads of toasties and beware, don't offer to your friends or you'll have none left.