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| cobere |
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| Was on the bus the other day .... and was thinking it would be a good idea to have a post where we could put some cool recipes and others could come make fun of me. Feel free to post your own recipes and maybe people will make fun of you too. | |||
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Play for FREE and practice your game at...Join the FTR Poker Forum to disable these banners and start posting! | ||||
| cobere |
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These are in the oven now: Edit: These are out of the oven and are awesome From Small-Batch Baking by Debby Maugans Nakos Chocolate Chip Cream Scones Note: I doubled this recipe and it worked fine, made 6 1 cup all-purpose flour, plus extra for the work surface 2 tablespoons plus 1/2 teaspoon sugar 1 teaspoon baking powder 1/4 teaspoon salt 5 tablespoons cold unsalted butter, cut into 1/2-inch pieces 3 to 4 tablespoons semisweet chocolate chips Yolk of 1 medium egg 1/4 cup cold half-and-half 1. Place a rack in the center of the oven and preheat the oven to 375. Lightly grease the baking sheet and set it aside. 2. Place the flour, 2 tablespoons of the sugar, the baking powder, and the salt in a medium-size mixing bowl and whisk to blend. 3. Sprinkle the butter pieces over the flour mixture, and cut the butter into the flour with a pastry blender until the remaining lumps are no larger than peas. Mix in the chocolate chips. 4. Place the egg yolk and half-and-half in a small bowl, and whisk to blend. Then pour the egg mixture over the flour mixture. Toss with a fork until a soft, moist dough just comes together. 5. Sprinkle a little flour on a cutting board, and put the dough on top. Flour your hands, and knead the dough gently 6 times. Pat the dough out to form a 1 inch thick disk. Cut the disk into thirds (sixths if doubling) with a sharp knife, and transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Sprinkle the remaining 1/2 teaspoon sugar evenly over the tops of the scones. Bake the scones until they are golden on the bottom and just pale golden on top, 20 top 22 minutes. 6. Remove the baking sheet from the oven, and use a spatula to transfer the scones to a wire rack to cool. Serve warm or at room temperature. (They are best eaten the day they are baked.) |
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| mcatdog |
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A++ thread idea, I'll probably post a few of my favorites in here when I get home. Cooking is such a fun way to spend a couple of hours when I'm bored and can't find anything else to do, I find a cool recipe on the Internet, head to the grocery store and buy everything I need, then come home and make it. Anyone who makes fun of you is just jealous that you get to eat food that tastes good every day. |
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| bigred |
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No hate on this end. I thought I'd share my near death experience with cooking yesterday. I have a foremen which I cook all my meat on. I saw my friend pan cooking some chicken the other day with cooking oil and some tasty spices. If anyone has cooked chicken on a foremen before, you know it tastes like shit. I decided to try pan cooking my chicken yesterday. Well, apparently too much heat + too much cooking oil + no pan cover + gas stove = 6 foot fire ball. I stayed pretty calm, picked up the pan and threw it in my sink with flames shooting everywhere. After a few seconds the oil burned itself out and everything was fine. I tried again on a lower heat with a pan cover and the chicken came out great. |
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LOL OPERATIONS
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| mrhappy333 |
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| Big red, thats called blackened chicken, you did just fine.. | |||
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3 3 3 I'm only half evil.
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| mcatdog |
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Here are two dishes that I made last week for Thanksgiving that both tasted really good. 1. SPINACH WITH OLIVES, RAISINS, AND PINE NUTS from Bon Appetit, December 1993 3 10-ounce packages fresh baby spinach 1/4 cup olive oil 4 large garlic cloves, chopped 1/3 cup (generous) pitted quartered brine-cured olives (such as Kalamata) 1/3 cup (generous) raisins 1/4 cup pine nuts, toasted 1 1/2 tablespoons balsamic vinegar Place colander over large bowl. Line colander with kitchen towel. Cook 1/3 of spinach in heavy large skillet over high heat until wilted but still bright green, about 3 minutes. Transfer spinach to prepared colander. Repeat with remaining spinach in 2 batches. Let spinach cool briefly. Gather towel around spinach and squeeze well, pressing out as much liquid as possible. (Can be prepared 8 hours ahead. Cover and refrigerate.) Heat olive oil in heavy large skillet over medium heat. Add chopped garlic, olives and raisins and sauté until garlic begins to color, about 3 minutes. Add spinach and toasted pine nuts and toss until heated through. Add vinegar and toss. Season spinach generously with salt and pepper and serve. 2. SQUASH PIE from Cooking Light, November 2006 1 large butternut squash, halved and seeded (about 2 1/4 pounds) Cooking spray 1/2 cup fat-free evaporated milk 3/4 cup granulated sugar 1/2 cup egg substitute 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 1/4 cup all-purpose flour (about 1 ounce) 1/4 cup packed dark brown sugar 2 tablespoons chilled butter, cut into small pieces 3 tablespoons chopped pecans 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) 10 tablespoon fat-free whipped topping (optional) Position oven rack to lowest setting. Preheat oven to 400°. Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° 30 minutes or until squash is tender. Cool slightly, and peel. Mash pulp to measure 2 1/2 cups. Combine the pulp and milk in a food processor; process until smooth. Add granulated sugar and next 5 ingredients (through cloves); process until smooth. Increase oven temperature to 425° Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and brown sugar in a medium bowl; cut in butter using two knives or a pastry blender. Add pecans; toss to combine. Roll dough into a 13-inch circle; fit into a 9-inch deep-dish pie plate coated with cooking spray. Fold edges under; flute (personally, I cheated here and just used one of those frozen pie crusts that I bought from the grocery store). Pour squash mixture into prepared crust. Place pie plate on bottom rack; bake at 425° for 15 minutes. Remove pie from oven. Reduce oven temperature to 350°. Sprinkle flour mixture evenly over filling; shield edges of piecrust with foil. Return pie plate to bottom rack; bake an additional 40 minutes or until center is set. Cool on a wire rack. Garnish each serving with 1 tablespoon whipped topping, if desired. |
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| bigred |
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| @mcat, nope. No injuries...so I didn't learn any lesson and will probably do it again. | |||
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LOL OPERATIONS
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| cobere |
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Big Red's Pan-Fried Chicken
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| bigred |
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| It looked like a smaller version of that for about 15 seconds. | |||
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LOL OPERATIONS
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| martindcx1e |
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Wikipedia is the best thing ever. Anyone in the world can write anything they want about any subject. So you know you are getting the best possible information.
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| thenonsequitur |
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| My first thought was that this pumpkin was vomiting. But then after looking at his face I decided that he's actually breathing fire. | |||
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| boost |
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| a500lbgorilla |
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| puppy burns are pretty forgiving. | |||
 Smithers, use the amnesia ray. You mean the revolver, sir? Precisely.
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| Da GOAT |
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me too. tho i needed your post to correct it  good thread idea but all i cook is my dinner (no micro/tv dinner tho). oh quick snack is a banana sandwich in case noone heard of that |
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Jman: every time the action is to you, it's an opportunity for you to make the perfect play.
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| mrhappy333 |
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| woops,hit the back button. | |||
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3 3 3 I'm only half evil.
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| mrhappy333 |
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CREPE'S This is my Grandma's recipe.(memere's) she's French from CANADA So this is really the only good thing CANADA has done for us. Justkiddin. In a bowl, mix together 4 cups of Flour 4 1/2 cups of water 1/2 teaspoon of baking soda 1/2 teaspoon of salt 2 eggs This makes enough for 4 people, you can double it and it's fine Use a mixer with those two spinner things on the bottom. Make sure to get all the air bubble out by dropping the bowl on the counter a few times. If you have the time make this the night before, and cook them up for Breakfast. Heat a 12"-14" non stick pan to med/hot put in a dollop(maybe a tablespoon) of CRISCO vegetable shortening. YOU MUST USE THIS STUFF or your crepe wont be good!! Use a ladel to scoop the stuff in the bowl and pour it on the hot pan spreading it out evenly, and as thin as possible. (picture a paper plate thin) Then flip when its ready to flip, dont burn it, they cook fast. USE A LONG SPATULA, 1"wide by 12"long-I think its a cake decorating spatula. .................................................. .................................................. ....... now put butter and CANADIAN maple syrup on them, then roll then up and eat them.....mmmmmmm....so goot. you can also use brown sugar, powdered sugar, jelly, whip creme, these all make it taste soooooo gooood. |
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3 3 3 I'm only half evil.
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| Xianti |
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| Where da b00tsNslide recipeezas at? | |||
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| bigred |
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Any fucking ingredients you want 3 bananas Take ingredients and stir them in bowl. Pour on plate. Put banana on top. Cook in oven. Add more bananas. Serve. |
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LOL OPERATIONS
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| mrhappy333 |
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| NewYear.New Recipies?? | |||
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3 3 3 I'm only half evil.
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| Galapogos |
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Take chicken. Fry it. |
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| mcatdog |
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I just followed an easy steak recipe and it tasted amazing. This would be a good one to try for you guys who don't have a lot of experience cooking. I served it with a baked potato. The steak cost $12 and everything else I already had in my kitchen. FLANK STEAK WITH CAJUN SPICE RUB from Cooking Light, May 2003 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons sugar 2 teaspoons paprika 1 teaspoon chili powder 3/4 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon ground red pepper 1 pound flank steak, trimmed Cooking spray Combine first 8 ingredients in small bowl. Rub spice mixture over both sides of steak. Heat a large nonstick grill pan coated with cooking spray over medium-high heat. Add steak, and cook 5 minutes on each side. Cut steak diagonally across grain into thin slices. |
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| thizzSantaCruz |
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| wow multiple level cooking thinking, I cannot understand! Right now I am at the second level, top ramen, frozen lasagne, the taqueria downstairs, and i can actually cook tacos and spaghetti...thats it. | |||
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Flopping quads and boats like its my job
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| swiggidy |
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I can't believe I missed this thread... Chicken Soup: This is super cheap, hearty, and good. It takes about 1 1/2 hours, but there is 30-45min in the middle where you aren't doing anything. It will produce enough food to feed one person for a week. What my dad told me... 5lb - Full chicken 2 small bags of white onions (I only use one) large bag (2lb) of baby carrots (then you don't have to peal or anything) 5 tsp chicken base 2-3 bags klusky (egg?) noodles, It's a blue/clear package (optional) 1-2 easy-bake muffins Wash chicken, put chicken in pot (2gal), cover with water. It only needs to cook < 1hr. The meat starts falling off the bone. I know that's not a great explanation, but after you see it once you'll understand. Anyway, put the put on the stove, I use high until it starts simmering. This is usually when I start counting an hour. While you're waiting, cut up the onion. Also add the onion, chicken base and carrots. If you want "dumplings" use pilberry doughboy oven bake muffins. The smaller cans that come in a pack of 4 are what I usually use. If the pot is only 1/2 full of water when you start (before adding carrots, onions) you can use 2 cans. If it's ~3/4 you only have room for one can of biscuits. When there's about 20min left I put the noodles on. Take the chicken out of the pot and put it in a big bowl or something. You have to peal all the chicken off the bone now. I discard the skin. Add the chicken back to the soup. |
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(='.'=) (")_(")
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| vqc |
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Chicken Fajita Bowl Ingredients 1 Car 5.78 Dollars Instructions 1 Get keys 2 Get Wallet 3 Get phone 4 Get in Car 5 Start Car 6 Release parking break 7 Put in Drive 8 Drive for 1 Minute to Chipotle 9 Order Chicken Fajita Bowl 10 Get free Student Discount Drink 11 Go home |
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| boost |
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hmm.. I dont have the measuremnts in my head, but my polish granddad used to cook these things called "naleshsnicki" (dnuts can give you the correct spelling). Its pretty much crepes with a cheese filling then fruit on top, he almost alwyas made it with strawberries, and this was my favorite. Make thin crepes, you can find a recipe for these anywhere, I prefer a recipe that uses milk, not just water. Filling is 1 part cream cheese and 2 parts cottage cheese, add vanilla to taste (careful a little goes a very long way, so go slow) Topping can be made with fresh fruit, however I actually like it better with frozen fruit, atleast for strawberries. If you use frozen strawberries, put them in a medium sized pot, ad some water (you dont need too cover them, because they hold a lot of water from being frozen) Add probably a cup or so of sugar, and let it get all hot. When the strawberries arent frozen and its boiling, grab a lil water out of the pot and put it in a bowl, whisk in some cornstarch til there are no lumps. Add cornstarch/water mixture back in. Start off with just a lil cornstarch and see how thick it gets, add more if needed. Putting htem together is simple, spread some of the cheese filling on the a crepe, roll it up, pour strawberries over top. I like it with more of the cheese filling, some like it with less. Oh and if you like after you roll up all the crepes with the filling yo ucan put them back in the pan. This will heat up the filling, I prefer them like this. sorry, I type everything like its a rant. |
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| mcatdog |
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Vqc, Chipotle is for people in states like Ohio who don't have any real Mexican restaurants to go to and don't know what it's supposed to taste like. Why go there if you live in California? Boost, Those sound really good. I think I might try to make them this weekend. |
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| boost |
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| yah they are great for breakfast, or desert, even lunch I guess.. | |||
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| vqc |
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| boost |
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| mcatdog, I kinda agree, however chipotle doesnt really taste like mexican food, I like authentic mexican food, but I eat at chipotle sometimes too. | |||
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| givememyleg |
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they just opened a new restaurnat here in town called "tres los amigos" and it's damn good. people should post some sexy mexican recipes! |
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 Get your own badge! Click profile at the top and FTR Badge from the left nav. "The Dragon in My Garage" by Carl Sagan I say onto you, I've felt the dragon! I felt the touch of his tail, the breath of his fire, and I know without a shadow of a doubt that the dragon exists!
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| boost |
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| mcatdog, I forgot to put in that you gotta use a hand mixer to blend the cheese mixture smooth, otherwise the chunks of cottage cheese will taste like cottage cheese, and the texture sucks if its not smooth. | |||
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| DaNutsInYoEye |
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TheXianti: (Triptanes) why are you not a thinking person?
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| Pay4myCad!! |
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 MMMMMMMMMMMMMMM -Cooked so's a good vet could bring it back to life. |
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| boost |
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| Latest Poker News | |
| KoRnholio |
05-26-2012, 03:08 PM Australia Legalized Online Poker coming up in next 6 to 12 Months
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| According to an email sent out by Mark Bryan, a gaming analyst at Merrill Lynch, the Australian government plans to legalize online poker sometime in the next six to 12 months. This move will coincide ... | |
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