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Thread: The Recipe Thread!
February 5th, 2008 #1
The Recipe Thread!
Kk, after some good feedback from the weight-loss thread, I've started a thread where we can all share our wonderful recipes~
I've set up a simple template for easy reading and understanding. Feel free to copy, paste and fill it in or add your own stuff.
Title, description (optional)
Difficulty rating out of 5 (5 being really tricky)
* = Piss easy, like making a sandwich - only takes a couple of minutes.
** = Pretty easy and simple to make.
*** = Not too bad - an inbetweeny.
**** = Takes a fair bit of effort, but it's so worth it!
***** = Eep, like trying to copy mum's cooking, this takes time and practice to get right!
Beef Noodles (the proper stuff - no ramen packet involved!)
Serves 3 or 4, I think??
* Large cooking pot
* Knife & chopping board
* Rice noodles (wide)
* 1 red onion
* Ginger (about a 2 inch chunk)
* 2 coves of garlic
* Spring onions (chopped or thinly sliced)
* Coriander (optional)
* Beef/spare ribs (chopped, on the bone)
* Salt/pepper for seasoning
1.) Boil noodles until cooked. Drain.
2.) Charcoal the ginger, red onion and garlic by literally exposing them to an open fire (great if you have a gas cooker, not so great if you use electric). Might be a good idea to use a fork or skewer to do this. When it's charred all over, wash under cold water and remove the outside skins.
3.) Briefly 'wash' beef with warm-hot water to get rid of some fat, then drain. Fill pot with water (about 2/3) and put in the beef, red onion, garlic, ginger and half of the spring onions. Season to taste.
4.) Easy bit: Leave until the beef is cooked
5.) Turn off the heat. Place noodles into a large bowl, then add the stock and beef. Sprinkle remaining spring onions/coriander to garnish and leave to soak for 2-3 minutes. Serve.
Sorry the portions are so vague; this is something I picked up from my mum and neither of us measure stuff!
Here's one from my Gordon Ramsey book ('Fast Food')
Butter bean, Chorizo & Red Onion Soup
* Knife/chopping board
* 225g Chorizo sausage, skin removed
* 3tbsp olive oil, plus extra to drizzle (I ignore this bit though 'cause it gets too oily, imo)
* 2 red onions, peeled nd finely chopped
* 2 garlic cloves, peeled and very finely sliced
* Few thyme sprigs
* 2 x 420g ans butter beans, drained and rinsed
* Sea salt and black pepper
* Squeeze of lemon juice
* Large handful of flat leaf parsley, roughly chopped
1.) Chop the chorizo into small bit-sized pieces. Put the kettle to boil.
2.) Heat the olive oil in a heavy-based saucepan and add onions, garlic and thyme. Cook, stirring, for 2 minutes then add the chorizo. Stir over a high heat for a few minutes until the oil has taken on a reddish-golden hue from the chorizo.
3.) Tip in the butter beans and pour in just enough boiling water to cover them. Bring to a simmer and cook gently for about 10 minutes.
4.) Season generously with salt nd pepper and add a squeeze of lemon juice. Scatter over the chopped parsley and ladle the soup into warm bowls to serve.
I look forward to seeing everyone else's recipes~ ^_^ I'll add more when time permits.
Hide this ad by registering as a memberFebruary 5th, 2008 #2
Just in case you don't know, butter beans are AKA Lima Beans.
Thanks so much for the start of this!
“It is enough that we set out to mold the motley stuff of life into some form of our own choosing; when we do, the performance is itself the wage.”
"The most beautiful thing we can experience is the mysterious. It is the source of all true art and science. He to whom the emotion is a stranger, who can no longer pause and stand wrapped in awe, is as good as dead; his eyes are closed." ~Albert Einstein
February 5th, 2008 #3
This is a really great idea, so here's a couple things that I cook/make that are good, and not just me heating up stuff. My dad taught me how to cook, though, so I have no idea what the portions are, I just kind of do them by sight, but I'll try to figure it out as I go.
Tomato and Mozza Salad (really simple but delicious)
Serves as many as you want, I guess.
* Knife & chopping board
* tomatoes (as many as you want - about 2 for every block of cheese)
* mozzarella buffalo cheese (the ones that come in the tightly wrapped packages and are never cut, they kind of are in the shape of a fist, and about the same size. it's basically just really young mozza, so that would work too if you can find it in about the size of a tomato)
* balsamic vinegar
* olive oil
* whole basil leaves (optional)
1.) Slice the tomatoes about 1/3 inch thick.
2.) Slice the cheese the same width.
3.) Take a plate and stack the cheese and the tomato vertically (like this: TCTCT) in several stacks arranged on the plate.
4.) Place a basil leaf on each stack.
5.) Smother the whole plate in equal parts balsamic vinegar and olive oil.
Done! The best way to eat them is for people to take a stack each. It's really simple, but it's tasty, and a good alternative for people who don't like lettuce or spinach.
Swedish Shrimp & Egg Open Faced Sandwich
One sandwich per one person.
* Pot for boiling eggs
* Knife & chopping board
* eggs (one per sandwich)
* pre-cooked frozen baby shrimp (about a small handful per sandwich)
* lettuce (approx. two large leaves per sandwich)
* butter/margarine (optional)
* bread ( I suggest traditional Finnish light rye bread, but you could use anything you wanted, though a stiffer bread would be best.)
1.) First, boil the eggs. This should be done a couple hours, or even the day before you make the sandwiches, as you want them cold for when you make them. Boil as many as the amount of sandwiches you want.
2.) Once they're cold, de-shell them, and slice them up real small, about 1/8 an inch wide, or 1-2 cm.
3.) Take the shimp and run them under warm water until they're no longer frozen and kind of soft.
4.) Take the same number of pieces of bread as sandwiches, and butter them if you like (you don't have to.)
5.) Put down the lettuce flat on the bread, covering the surface.
6.) the next couple of steps are entirely on personal preference and how you want them to look. Basically, you need to put down mayonnaise, and then arrange the shrimp and egg however you would like it. I personally put down the egg first, in two neat little rows, and then all the shrimp on top - this way I get both flavours no matter where I bite into. But some people put them on different sides of the sandwich.
Anyway yeah, just make sure that you don't pile it *too* high or it will fall over. They're open face, so that's it, though I suppose you could put another piece of bread on top, but I'm not sure how it would taste.
February 5th, 2008 #4
My SO is a chef and an excellent chef at that. He's cooked up every meal I've had even while I was competing. He has some great, simple and cost effective ideas for y'all.
Lucky thing is that today (Tuesday) he has the day off from the restaurant. I'll hit him for a few recipes to post here. I've got a few too that have come around from being a poor competitive bodybuilder. Ha!
February 5th, 2008 #5
it feels selfish to post this thread in the gspot
Is there any reason I shouldn't move it to the lounge?
theres a lotta guys out there who can cook too
some are damn good, and some need to learn
February 5th, 2008 #6
Nerahla: Cheers for clearing that up - didn't know they were called Lima beans too.
daestwen: Thanks for sharing! Those sound very healthy indeed~
PatriciaS: Lookin' forward to some updates from your SO's head of recipes
chaos: Sounds like a good idea! Or maybe make a copy? Just that stuff on the main forum gets spammed up so quickly with one-sentence posts - would be nice to keep things concentrated, y'know? I'll add more to the first post about the difficulty rating too ^_^
Oooo also, I made these in celebration of Pancake Day....
Pancakes with Spicey Chicken
* Knife & Chopping board
* Frying pan & spatula
* Food container
* Sunflower oil
For the pancakes...
* 1 medium-sized egg
For the filling...
* 1 chicken breast (diced)
* 1 small carrot (sliced)
* A handful of mushrooms (sliced)
* 1/2 white onion (chopped)
* 2 spring onions (chopped)
* 1 tsp Oregano
* 1/2 tsp Paprika
* 1 tsp Italian Spices
* White wine
1.) With the flour already inside, crack the egg and add some milk into the mixing bowl and whisk well. Add the rest of the milk bit by bit until blended, then season lightly with salt, pepper and oregano. Leave the mixture in the fridge.
1.) Pour 2 tbsp oil in the (hot) frying pan and add the spices. Stir, lower the heat slightly, then leave it for a minute or two for the spices to release their flavours.
2.) Add in the onions, leave to simmer slightly. This'll add more flavour to the oil.
3.) Toss in the remaining veg and chicken pieces, and stir well so that everything's coated evenly. Add a dash of white wine, then leave it until the chicken has cooked all the way through, stirring it every now and then.
4.) When cooked, put the lot into the spare container so you can re-use the frying pan for the pancakes.
1.) Heat frying pan, add some oil then pour half the mixture in, assuring it fills the whole pan (preferably making a neat circle ). Wait until the bottom side has cooked.
2.) Toss/flip to cook the other side.
3.) Place pancake onto a plate and line the filling (leave the sauce behind!) in the centre. Fold in sides and roll it over so it stays in place. Repeat with the other pancake.
4.) Slice diagonally and arrange the pieces so they look pretty~ (optional)
5.) Drizzle the sauce over the pancakes and serve.
Here's a photo of mine:
February 5th, 2008 #7
February 5th, 2008 #8
Spiced and Honeyed Salmon (with buckwheat noodles!)
Serves... 2-3 (depends on the size of the steaks)
*glass baking/casserole dish
*sauce brush (optional but it makes life easier)
*colander (for noodles)
*Salmon steaks, about a pound total (I used one large one but you can use smaller ones, too)
*3 cups water (for the noodles)
--for the sauce
*5 tbs honey
*2 tbs lemon juice
*1.5 tbs mirin
cardamom, coriander and paprika (to taste)
a dash of cayenne (again, to taste)
1. Mix the honey, lemon juice, mirin and spices together in a bowl. Keep tasting it until you have something that tastes good to you! Adjust ingredients as necessary.
2. When you have the perfect sauce, coat your salmon liberally with it, and place the salmon in your glass baking/casserole dish. (Really any glass dish that will hold all your fish will do.)
3. Broil on HI for 6 minutes. Re-brush the salmon, turn it over if you want, and put it back in for an additional 6 minutes.
4. To make the noodles, bring 3 c. water to a simmer. Put one serving of noodles into the pot, stirring gently. DO NOT let the water reach a rolling boil. Noodles should be slightly "al dente" when you take them off the heat. Place into the colander and rinse them with cold water to remove excess starch.
5. Pour any remaining sauce over the rest of your meal, eat, and enjoy!
February 5th, 2008 #9
Ladies and Gentlemen
this thread was originally in a place you might not know aBOUt
but Good cooking is not gender specific
so moved it out here
enjoy and add your best
February 6th, 2008 #10
I've got one.
The easiest way to make good Hollandaise. If you can't make this, you should pour some butter in your mouth. Hot butter.
- Small saucepan
Basic Ingredients Ratio:
- One egg yolk : One tsp lemon juice : 4-6 Tbsp butter (Multiply for more)
- Half tsp of Mustard (use whatever type you like)
- Salt and pepper to taste
- Bring a small amount of water in the saucepan to a simmer.
- Throughly whisk egg yolk and lemon juice in the small saucepan.
- Hold small saucepan over the simmering water to heat. Once it is warm, start adding butter in small portions and whisking it smooth.
Take extra care to not overheat the sauce, as the egg will cook, and curdle.
If the pan is too hot to touch, you screwed up, and should proceed to perform the previously stated action.
- Add mustard, salt, and pepper at the end.
Leftover sauce can be refrigerated. Bring to room temperature when serving.
February 6th, 2008 #11Registered User
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DBC's Creamy White Bean Soup
Difficulty rating 1 of 5
Serves @ 4-5
Utensils: soup pan, blender
white onion & garlic (@ 1/4 cup)
(white mushroom optional)
1 tablespoon butter, @ 1 tablespoon olive oil
1 can white beans (cannellini, or great northern)
plain yogurt (@ 1/4 cup)
sage, salt & pepper
(secret ingredient...) popcorn! @ 1/3 bag
garnish ideas: parsley, cilantro, pepperoncini
Saute onion & garlic until translucent
pop bag of popcorn (I use unflavored)
dump in can of beans & yogurt
add about 1 handful of popcorn
add spices and stir
cover pan, cook on low heat for 20 minutes
pour into blender and make smooth (I like using an immersion blender)
soup thickens the longer it sits
February 6th, 2008 #12Raves Fried Chicken NuggetsThe most tender pieces of chicken you will ever have
Difficulty - 3
- Frying Pan or Deep Fryer
- Something to flip the chicken and take it out
- Paper towels on a plate
- 4 large pieces of skinless boneless chicken breast
- oil for frying
- pancake batter and whatever it takes to make the brand your using
- Hot Sauce
- Heat oil up in frying pan or deep fryer
- Cut chicken breast into pieces
- Take out two bowls
- In one bowl, add the pancake batter by itself in dry form
- In the other, make the pancake batter as if you were to make pancakes, this will be wet
- Add hotsauce to wet mix and chicken
- Add chicken to dry first, then wet, completely covering it
- Add chicken to fryer, and fry until golden brown
FUCK YOU YA PRETENTIOUS DICKS!! BAN ME!!
February 6th, 2008 #13
Jimbo! this sort of response is of course why I mightno rhave moved this thread in the first place thanks for not appreciating what can be a good thing and making a stupid joke out of it.
Hunter did you know theres an even easier way to make hollandaise? if you have a blender?
just take the eggyolk and put it in the blender melt your butter (microwave, get it really hot. turn on blender, pour butter slowly into egg. add lemon juice ( and a speck of cayenne). voila you are done. ...
my latest discovery is miso soup.... I'll try to post it later