Topic: Food Recipies

[rbmgf7]

apart from tinkering with the CB and building things, i occasionally like to cook nice cuisines. i guess it sorta runs along the lines of taking raw materials and turning it into a finished product i can enjoy.

i can do a few simple things. i really don't have anything special to add myself. if you have something to add, throw it on here. i don't know how well this is going to go because i know some recipies in families are well kept secrets but if you're cool with it, go ahead. i just want to try some food that's different/unique. i'm not picky either. being half korean, i've had my fair share of oddities.

[kirkn]

Cool thread.  No ideas myself, but I'll be watching....

And what's up with 'family secret' recipes?  I never understood that.  What, no one should enjoy that particular dish but what you should get credit for it?  Always sounded insecure to me...  "If just anyone can make my meatloaf, then no one will love ME.."

 

[bender01]

1 packet yeast
1 tsp salt
2 tsp Olive oil
 2/3 cup +2 tbsb hot tap water
 2 cups flour
  combine all but 1 cup flour in food processor
 pulse and add the second cup flour
  knead lightly with a little flour place in oiled bowl and cover with plastic wrap. Turn oven to 450 and raid fridge for pizza toppings cheese and tomato sauce. after 15min punch the dough and roll it in a circle on a floured sheetpan. add sauce cheese toppings and bake for 12-15mins.
  Its really easy and alot cheaper than takeout and better than frozen. If anyone has a simpler dough recipe for one 16 inch pizza id like to see it. As a Chef for a living I find the easier the better. Thats the family secret usually

[333]

Now that's something I can sink my teeth into.  Might I suggest the cheese(s)?  I have found the standard mozzarella is a bit bland.  A local pizzeria uses a smoked provelone instead.  I add fresh grated Parmesan and Romano.

[Artfrombama]

Toast

Ingredients;
Slice of bread

Place bread in toaster, mash down the handle.

Test for doneness by color. Black is too done, white you forgot to plug the POS in!
Somewhere between is widely preferred.

[Retro Rocket]

This thread is going to kill this forum, i have only read four replies and i am in the fridge making something to eat...!!

Mick

[nickjtc]

Bread Pud'n

Old stale crusts (I keep them in the freezer until I have enough), torn into small bits, or put through a blender. You need a big mixing bowl full. Old burger buns, hot dogs buns or anything else bread-ish will do.
Butter (as much as you like, depending on how clogged you want your arteries to be) 1/2 a cup should be plenty. Warm it up a bit to make it easier to mix into the mess.
Sugar (brown preferably, or is that too racist?) To taste. Ditto the comment for butter.
Raisins/sultanas. Makes your poop float.
All Spice (NOT Old Spice) Tablespoon or more, to taste. I like it spicy.
Milk. Enough to make the mix moist.

Put the chopped up crusts into a big mixing bowl. Add butter and milk. Squish it up with your hands. Wash hands first or the mix goes a bit grey. Take jewellry off or your guests may break a tooth when they sample it. Add fruit, sugar, spices. Squish it all up until it is a homogenous glop. It should be moist without being runny. Bung it into a greased loaf pan (if you want it to end up moist in the middle) or a pie dish (if you want it to be crunchier).

Bung it in the oven at about 350. Baking time depends on the thickness. Half an hour or more. Or three beers if that is your personal clock. It's done when a knife stuck in it comes out clean.

To make it more nutritional you can put eggs into the mix. And/or oats. Don't make the mix too runny.

[seaweb11]

A & W Onion Rings

 INGREDIENTS

        1 large onion, cut into 1/4 inch slices
        1 1/4 cups all-purpose flour
        1 teaspoon baking powder
        1 teaspoon salt
        1 egg
        1 cup milk, or as needed
        3/4 cup dry bread crumbs
        seasoned salt to taste
        1 quart oil for frying, or as needed
I add a smidge of garlic powder, and a bit extra salt.

 DIRECTIONS

   1     Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
   2     Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
   3     Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork.

Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up.

Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.

   4     Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.


They take a bit of time, but it's worth it! Let me know what you think

[mark]

Toast

Ingredients;
Slice of bread

Place bread in toaster, mash down the handle.

Test for doneness by color. Black is too done, white you forgot to plug the POS in!
Somewhere between is widely preferred.

could someone please mail me a copy - my printer broke down.

[Artfrombama]

Toast

Ingredients;
Slice of bread

Place bread in toaster, mash down the handle.

Test for doneness by color. Black is too done, white you forgot to plug the POS in!
Somewhere between is widely preferred.

could someone please mail me a copy - my printer broke down.

Forget about it.
The recipe is way above your skill level.

[Ichiban 4]

Okay..

Here's the most dynamite pork cutlet you'll ever eat (maybe even better than regular pork chops).  It's called "Tonkatsu" in Japanese. It was actually brought to Japan by the Portuguese in the middle 1800's..but in typical Japanese fashion..they improved upon it..refined it..and made it their own.  It's served all over Japan.  When done right..they're light and crunchy on the outside..moist, tender and flavorful on the inside.  The side accompaniment of Tonkatsu sauce is part of the entire experience (see below).

___________________________________________________________________________________________________
TONKATSU

1 lb. thinly sliced pork (about 3/16 to 1/4 inch thick)..cut from either top loin or sirloin.

Egg wash (2-eggs beaten w/little water added).

Potato starch (preferred) or all-purpose flour.

PANKO-Japanese style bread crumbs (very important..available @ most supermarkets..in Asian foods section).

Neutral-high temperature vegetable oil.  Canola, soy or peanut are best.
__________________________________________________________________________________________________

Heat oil in large skillet or fryer to about 300 F (don't get too hot..or cutlets will burn before pork is cooked).

Dredge the cutlets in potato starch (flour)..and press firmly into the meat..on both sides.

Coat each cutlet with the egg wash by dipping..coating completely.  Let excess egg wash drain briefly on a rack.

Coat each cutlet with the PANKO bread crumb mixture..and gently pat into the surface..being sure to cover everything.

Check the temperature of the frying oil..then place a few cutlets into the hot oil..and fry until just golden brown (over cooking..or dark brown will be over done).  Turn the cutlets once or twice during frying..to ensure even browning.  Usually takes about 5 to 10 minutes per side.  Color and temperature are more important than time.   Remove the cooked cutlets to a wire rack and/or paper towels..to drain excess oil.  The cutlets should not look oily or greasy.  Keep warm until serving.

Cut each cutlet with a cleaver or french knife..into about 1/2 inch wide strips..but preserve the original shape of the cutlet.  Place on plate..with spatula..to preserve shape.

Serve with shredded fresh cabbage (Cole slaw cut) on the side..and with TONKATSU SAUCE lightly drizzled on top(Japanese fruit-vegetable sauce..available in most Asian food sections).  Worcestershire sauce..mixed with a little ketchup..to a thick consistency..is a rough approximation of Tonkatsu sauce. A-1 Sauce would also be similar..but more vinegary and spicy than Tonkatsu sauce.  Steamed rice is also usually served with Tonkatsu.  It's also great with cold "beru"/beer too!

Enjoy!

Al / Ichi

[firecracker]

Great thread idea.

I'll try to add some recipies from home later.

[fuzzybutt]

heres my pasta sauce recipie..........close to it anyways. the measurements for the herbs  are close approximate measurements. this is a long one

2 #10 cans of diced tomatoes (good quality like stanislas, dont use store brand as there really is a difference)
1 large can of tomato paste
2 medium yellow onions, chopped finely or done for a second or 2 in a food processor.
2 large heads of garlic,1 head chopped VERY fine and 1 head with the cloves smashed but intact.(dont use elephant garlic it isnt strong enough)
1/2 cup fresh chopped basil
1/2 cup fresh chopped oreagano
2 tablespoons fresh chopped marjoram. (not absolutely necessary but it adds another nice dimension ot the taste
3 tablespoons white pepper (it has a milder, less overpowering taste than black pepper)
1/2 cup of olive oil (used to sautee all the garlic and onions)
2 tablespoons sugar (cuts the acidity of the tomatoes)
1/4 cup red wine (i prefer either a cheap burgundy or chianti)


sautee all the onions and garlic and HALF of the fresh herbs together in the bottom of your sauce pot, add a pinch of salt at this time also. sautee until the garlic starts to take on a nice brown, toasted color, scent.
 
Add all of the other ingredients at this time EXCEPT the fresh herbs and half the sugar. bring the sauce mixture to a bubbling boil, stirring often.

as soon as the sauce begins to bubble vigorously, reduce heat to low (may vary, i have an old old electric stove) stirring regularly for another 5 minutes.

add the remainder of the herbs and sugar, stir it in well then cover the pot, checking it every 30 minutes or so to be sure it isnt sticking or burning and stirring at the same time. if the sauce starts to get too thick you can add small amounts of water, being sure to stir it in well.

allow sauce to cook for at least 6 hours (the more time it cooks the better)
before serving taste the sauce and add seasoning to taste.

be sure ot lightly salt the water i prefer linguini to spaghetti as it is a bit heartier and the sauce sticks better to it's flat surfaces. when you drain the pasta after cooking i like to toss in a small amount of good olive oil (not extra virgin) to keep it from sticking and clumping together.

i then serve this with some good italian bread, sliced lengthwise then spread with a 50/50 mix of extra virgin olive oil and butter, finely chopped garlic, finely chopped sundried tomatoes and freshly grated parmesean (the canned stuff doesnt have enough moisture). bake it at 350 for 8 minutes then under the broiler at high for 1 minute or less.

enjoy your meal  MANGIA!

[flybox1]

Tortilla Chip Dip  (aka ~ Heroine Dip)

My family loves spicy food. The hotter the better. But its still gotta taste good.
Its my mix of ingredience, but the name comes from my bro-in-law, who couldnt stop putting this down once he started.
Substitute any of the following for whatever you can get locally, and mix to taste.
~~~~~~~
3 packages of Cream Cheese (and not the light or fat free kind. get the good stuff)
1.5 cups PACE (med) Picante Sauce. Or any good tasting, sweet salsa.
1tsp Iguana Gold Habanero sauce. a good sweet/hot.
1/8 +/- tsp FOAD (FkOffAndDie) hot sauce.  No flavor here, just pure evil.

Heat all this in the micro, mix it well, and heat it again.

Best with white corn chips, and lots of cold beers.

[UnCrash]

5 pound can of light malt extract
1.5 oz Cascade hops
Wyeast #2035
5 gallons of water



1.  Heat 2 gallons of water to boil
2.  Pour in malt extract
3.  Stir until dissolved
4.  Put 1oz of hops in
5.  Boil for 50 minutes
6.  Hydrate your yeast in a small container with 1 cup water at mfgr's recommend temp
6.  Put in remainder of hops
7.  Boil for 5 minutes
8.  Let cool (the quicker you can cool it the better) to 125 degrees
9.  Put 3 remaining gallons of water in airtight container you can put an airlock on (they sell these in plastic for cheap at the beer making store, or any food grade plastic bucket with good sealing lid that you can punch your air lock into will do.
10.  Put the wort (stuff that just cooled) into the brewing bucket
11.  Pitch in the yeast.
12.  Put it in the basement and wait about 6 days until fermentation slows to a relative crawl
13.  Siphon off the beer from the sediment into a temporary sterile container, remove the yeast sludge from the brewing bucket and return the beer to the brewing bucket.
14.  Wait 2 weeks.
15.  Siphon off the beer from the sediment into a sterile container with 1/4 cup corn sugar (dextrose) being careful to not include the yeast sediment
16.  Bottle the beer
17.  Wait 3 weeks.
18.  Start drinking your 50 bottles of home brew.

[upperlake04]

 Apparently rodents, indigenous and foreign interlopers, are the meat of the day in the UK. 
 
   "Rare roast beef splashed with meaty jus, pork enrobed in luscious crackling fat, perhaps a juicy, plump chicken ... these are feasts that come to mind when one thinks of quintessential British food. Lately, however, a new meat is gracing the British table: squirrel."

  "Nichola Fletcher, a food writer and co-owner of a venison farm, held a squirrel tasting for Britain’s Guild of Food Writers, finding “their lovely flavor tasted of the nuts they nibbled.”
 
  "With literally millions of squirrels rampaging throughout England, Scotland and Wales at any given time, squirrels need to be controlled by culls. This means that hunters, gamekeepers, trappers and the Forestry Commission (the British equivalent of forest rangers) provide a regular supply of the meat to British butchers, restaurants, pâté and pasty makers and so forth."

 The story in the NY Times..
http://www.nytimes.com/2009/01/07/dining/07squirrel.html?pagewanted=1&em

  How to cook the little buggers..
http://www.nytimes.com/2009/01/07/dining/07sbox.html?ref=dining

[nickjtc]

Isn't English Cuisine an oxymoron?

Oi!!! There is absolutely nothing wrong with bangers 'n' mash, bubble 'n' squeak, toad in the hole, and kippers.

[nedtheviking]

Double chocolate chip muffins

2.25 cups all purpose flour
.5 cups cocoa
1.5 cups granulated sugar
1 tablespoon baking powder
.25 teaspoon salt

sift ingredients together and put in a bowl.

in a separate bowl combine

4 eggs
1.5 cups milk
.5 cup plus 2 tablespoons canola oil
2 tablespoons vanilla extract
.5 cup vanilla yogurt

mix wet ingredients into dry until just moist. add as many chocolate chips as you want, mix until just combined (dont over mix or the muffins will be tough) place batter in muffin tins w/cupcake liners, bake for 25 minutes or until done at 350

enjoy! i got this recipe from a baker at my school who makes excellent stuff.

[Artfrombama]

For real this time

Art's Barbecue Sauce

This sauce is best on smoked pork or poultry, either hickory or mesquite. Spoon on before you eat, not during cooking. Delicious on sandwiches.

32 oz. ketchup
32 oz. water
1.5 cups sugar
3 onions, chopped
4(+/-) cloves garlic, chopped
1 tsp. cayenne pepper (more if you like it spicy)
1/4 cup lemon juice (I just squeeze a lemon)
3 tsp. celery seeds (The "secret" ingredient)

Mix all ingredients together, bring to a boil and simmer 3 hours.

[Ichiban 4]

Okay..
Seems like this food thread died-out somewhat.  Think it was a good idea initially.  Maybe some didn't care for all the recipes given (some have been just plain silly)..but every now & then some of the recipes have seemed interesting.  Certainly doesn't hurt to broaden one's food horizons I feel.
____________________________________________________________________________________________________

Here's another Japanese recipe.   Maybe some know these already..but for those that don't..

OMISO SHIRO (miso soup) serves 2

2 cups high quality mineral or filtered water
1 tablespoon instant Katsuobushi (bonito) powder
1 tablespoon instant Kombu (seaweed) powder
1 tablespoon dried Wakame' seaweed flakes
2 tablespoons light Miso (fermented soy bean) paste
1/3 block (6 0z.) cubed firm Tofu
1 tablespoon Mirin (sweet rice wine)
3 medium scallions sliced thinly
[All these items can be found in either the Asian section of supermarkets..or @ local Asian grocery stores]

Boil water>>add Katsuobushi & Kombu powders>>stir till dissolved>>reduce heat to simmer.
Add Wakame' flakes and cubed Tofu till heated through (Wakame' will swell in size several times).
Spoon a little of the hot liquid into the Miso paste>>mix until a slurry consistency>>add to the hot broth
[when stirring @ this point..be careful not to break-up the Tofu, other ingredients..and NEVER boil the broth again once the Miso has been added].
Taste>>and add small amount of sweet Marin to balance the taste between the saltiness of the miso and sweetness of the Mirin [Japanese in the Kyoto area prefer it slightly sweet..from the Tokyo area stronger & saltier]. Adjust to your own preference.
Add the sliced scallions (Negi) @ the end of cooking..and over the top of the soup..while the broth is still hot enough to wilt them somewhat.

This is a Japanese staple food-dish item and can be found everywhere in Japan.  It's like chicken soup..beef consomme'..or Menudo..to the respective ethnic groups in the West.  It's perhaps healthier (due to pro-biotics of Miso, low fat, et al.) than the others.

Enjoy!

Ichi

[BlindJoe]

Bump 

[seaweb11]

Thanks, I couldn't find this thread, I did search

Killer Greek Prawn Recipe

Downloaded it and made it tonight.
I'm a hit and miss cooker, but this ranks a 10 out of 10 against any Greek Restaurant.

Quick and delicious, this recipe for shrimp with fresh garlic meze or appetizer goes well with rice for a larger meal. The recipe calls for large unshelled shrimp by weight with the heads on. If you buy shrimp with the heads removed, the number of shrimp per pound will increase, so remember to increase other ingredients in the recipe accordingly.
Cook Time: 30 minutes Ingredients:
1/2 cup of olive oil
6 fresh garlic cloves , finely chopped
1 pound of large unshelled shrimp with heads on (about 20 shrimp)
1/4 cup of brandy
1/4 cup of fresh orange juice
1/2 teaspoon of sea salt
1/8 teaspoon of freshly ground pepper
1-2 rounded tablespoons of finely chopped fresh parsley
1/4 to 1/2 cup of water
1- teaspoon paprika
1- teaspoon chilly powder
Preparation:
Shrimp with Fresh Garlic

In a skillet, bring oil to medium-high heat. Sauté the garlic chilly powder, and paprika until garlic is  soft and add shrimp. Continue to sauté for 2 minutes, then douse (deglaze) with brandy. Add orange juice and cook for a few minutes until most of the liquid cooks off. Remove shrimp and place on hot serving plates.
Add salt, pepper, parsley, and water to pan juices. Bring to a boil and cook for about 8 minutes, until there's just a small amount of sauce in the pan. Pour the sauce over the shrimp in the hot bowls and throw a few pinches of the chopped parsley over plate and serve.

You will love this I guarantee it !!    

Can't go out for good food here so you have to make do.
I've been on a Greek thing lately. Made some  Saganaki the other night as well!  Hard to find kefalotyri or kasseri cheese, but if you do I have one for that that turned out great as well.

[mick750F]

    I'll be back later with one of my recipes...have to figure which one to go public with.  Nice shrimp formula there seaweb, very similar to one I used back in the late '70's in Austin when I could get fresh gulf shrimp on my way to work.

Mike

[wardenerd]

Eight bun length oscar meyer bun length dogs.  8 slices of thin cut bacon. 8 one ounce cheese slices   cook in oven at 400 degrees for 30 minutes  broil after that til bacon is done to your liking

Put butter or margarine in pan til hot Place opened bun in skillet to brown.

Put dogs in buns and serve with cole slaw and baked beans homemade fries or chips.

THIS IS A HEART ATTACK ON A BUN and a family favorite.

[Caaveman82]

This is one I tried recently and it was a hit.

The best part is there is no exact measurements, that is not how I roll.

You will need:
Chicken
Honey Mustard (i used this applewood honey mustard stuff)
Onions (i used six)
Garlic (i used six)
Salt
Pepper
Chilli Powder
Carrots
and vanilla extract

I cut the the onions, carrots, and garlic up, diced.
Put the maranade in the crock pot
Added salt, chilli powder and pepper to my prefered taste then vanilla extract to taste.
Once the sauce was right I threw in everything else. It turned out great. My four year old had seconds for the first time in a long time.


The beauty of this is you can add or take away almost any of these ingreadiants and it will still taste good. I really think that a spoonful or two of brown sugar may have done well, I might try it next time.

It feeds about 6 people depending on how much chicken you feel like cooking.