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I love to cook, so tell me what you prepared recently (and how!)
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Posted 11/15/13
Weren't they giving out the exact same thing during the Sandy Hurricane relief?
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Posted 11/15/13 , edited 11/15/13

Doomedfox wrote:

One of my Wifes Favorites is my Pig in a Blanket with Potatogratin.

Roast a Pork Tenderloin from all sides for a short time in a pan.
Dice mushrooms into a paste mix very small cut onions in it and put the mix in a pan under low heat cock it till the mushrooms start to loose water.
Constantly stir and add a small amount of water.
Spread a thin layer of the paste on a sheet of puff pastry place the tenderloin in the middle and roll it in seal the ends of the Dough and place in the oven for a short time on a high temperature than for a longer time on a low temperature (this way the Dough will get flaky while the meat stays juicy)

Slice the potatoes in paper thin slices and add them to a Bechamel Sauce you got started beforehand under low heat cook till the slices start to get soft add them into a Lasagne form add cheese (i use Gouda) as topping and bake till the cheese is slightly brown.

My favorite is was easier to make.
Cock potatoes with the skin on dice them afterwards add a little oil mix it and throw it in a pan use another on high heat to get the Filet Mingnon to medium and you are almost done.

Add a little butter to the potatoes once they are nearly done give them high heat for a short time and serve on a plate with kitchentowels.


Well done! That really sounds delicious! I have a great pork tenderloin straight from Cambell's that you would enjoy. It is a very strange recipe, but it is absolutely incredible. It does take some time to prepare, but it is very easy and tastes incredible. Check it out at this website:

http://www.campbellskitchen.com/recipes/pork-tenderloin-with-peach-pecan-sauce-60571


Beach_Samurai wrote:

The last thing I made was this:


Miso curry with fried eggplants. I love cooking for friends and family but I don't like cooking with meat because it grosses me out XD


If you wouldn't mind, could you message me more details on this recipe? I don't cook with meat much, simply because I can't afford it. I haven't cooked with eggplant much, and would love to experiment with it more.
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Posted 11/15/13 , edited 11/16/13
Here you go :)
http://www.thoughtfuleater.org/?p=1366

I use miso instead of vegetable stock (2 tablespoons of miso mixed with 2 cups of hot water).
I don't use garam masala. And I just use plain rice. I also add mushrooms because I like them. The eggplant's really good. I was surprised at how much I liked it. You can use sweet potato too but I don't simply because I like the eggplant better.
This is really easy to make and I just started cooking.


FlyinDumpling wrote:

Weren't they giving out the exact same thing during the Sandy Hurricane relief?


I didn't know that

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Posted 11/15/13 , edited 11/15/13
Got a tasty treat for those who love sweets. (Warning have not perfected)

All it is:

X amount of peaches
Brown/white sugar
Cinnamon (Only if you want to)
Honey

Preheat oven to 250*f. Slice each peach into 8 slices. Spread slices across baking sheet and glaze one side with honey. Sprinkle brown/white sugar on all slices. Place in oven for about 3-5 mins. Sprinkle cinnamon on top. Serve with Ice cream and graham Crackers.

EDIT: You can also bake the peach slices first then glaze with honey.

Enjoy
Posted 11/15/13 , edited 11/15/13
If I don't fry it I microwave it. If I don't microwave it I eat it out of the can. I recommend it. It will give you roughly 2 hours of your day back. But when it comes to fish I recommended that you boil it. Boiling yields the most nutrition, but if you boil it for too long it'll turn to glue. If you have salt and pepper, yeah whatever, throw some of that in there. Salt is only important for potatoes anyway, to make sure they're properly boiled. What? I only know the important stuff.

So basically, my two most used recipes are

1. Fire + Animal
2. Microwave + Junk Food

If it's edible I'll eat it.
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Posted 11/15/13

BanditoRalf wrote:

Got a tasty treat for those who love sweets. (Warning have not perfected)

All it is:

X amount of peaches
Brown/white sugar
Cinnamon (Only if you want to)
Honey

Preheat oven to 250*f. Slice each peach into 8 slices. Spread slices across baking sheet and glaze one side with honey. Sprinkle brown/white sugar on all slices. Place in oven for about 3-5 mins. Sprinkle cinnamon on top. Serve with Ice cream and graham Crackers.

EDIT: You can also bake the peach slices first then glaze with honey.

Enjoy


This sounds absolutely wonderful. I am going to try this. But, I am going to use the ingredients you have suggested over a thinly rolled pie crust. Depending on how the first pie turns out, I may try to top it with a thin layer of pie crust to make a complete pie. Your idea of glazing the peach slices with honey is spot on. I have done that before and it was incredible. I don't bake much, but you are definitely on track for excellence.
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Posted 11/15/13
Chicken Gnocchi

Ingredients

4 tablespoons (1/2 stick) butter
1 tablespoon extra virgin olive oil
1 cup finely diced onion
1/2 cup finely diced celery
2 garlic cloves, minced
1/4 cup all-purpose flour
1 quart half-and-half
2 (14-ounce) cans chicken broth (if you enjoy a thicker soup, use 1 can)
Salt
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground nutmeg (optional)
1 cup finely shredded carrots
1 cup coarsely chopped fresh spinach leaves
2 cups diced cooked chicken breast (you can use a rotisserie chicken)
1 (16-ounce/500g) package ready-to-use gnocchi

Instructions

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.


I often find myself adding a lot of salt, changing the herbs, pulverizing the garlic, substituting some milk for the half and half, and finding alternatives to the carrots, celery, and onions.
One day I'll refine it to something I like, haha.
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Posted 11/15/13

dankuuwut wrote:

If I don't fry it I microwave it. If I don't microwave it I eat it out of the can. I recommend it. It will give you roughly 2 hours of your day back. But when it comes to fish I recommended that you boil it. Boiling yields the most nutrition, but if you boil it for too long it'll turn to glue. If you have salt and pepper, yeah whatever, throw some of that in there. Salt is only important for potatoes anyway, to make sure they're properly boiled. What? I only know the important stuff.

So basically, my two most used recipes are

1. Fire + Animal
2. Microwave + Junk Food

If it's edible I'll eat it.


I have to recommend that you invest in a bamboo steamer. They cost less than $30 and probably retain the most nutritional value of any cooking method. Bear in mind that I am drunk, and haven't researched whether this is actually accurate or not, but it is a great way to cook meat, vegetables, dumplings, and anything else. I make raw dumplings in batches of a hundred at a time, freeze them, and then steam them for 20 minutes. It is an easy way to enjoy a healthy and very tasty meal.
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Posted 11/15/13

lilliputian_otaku wrote:


BanditoRalf wrote:

Got a tasty treat for those who love sweets. (Warning have not perfected)

All it is:

X amount of peaches
Brown/white sugar
Cinnamon (Only if you want to)
Honey

Preheat oven to 250*f. Slice each peach into 8 slices. Spread slices across baking sheet and glaze one side with honey. Sprinkle brown/white sugar on all slices. Place in oven for about 3-5 mins. Sprinkle cinnamon on top. Serve with Ice cream and graham Crackers.

EDIT: You can also bake the peach slices first then glaze with honey.

Enjoy


This sounds absolutely wonderful. I am going to try this. But, I am going to use the ingredients you have suggested over a thinly rolled pie crust. Depending on how the first pie turns out, I may try to top it with a thin layer of pie crust to make a complete pie. Your idea of glazing the peach slices with honey is spot on. I have done that before and it was incredible. I don't bake much, but you are definitely on track for excellence.


PIE CRUST... OMG why didn't I think of that. Should try that as well. it's really funny how I discovered this. I was reading the Spice & Wolf GN, and it mentioned something about peaches and honey so I was like... I gotta do something with this and whalla I created these :D

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Posted 11/16/13 , edited 11/16/13

HauAreWe wrote:

Chicken Gnocchi

Ingredients

4 tablespoons (1/2 stick) butter
1 tablespoon extra virgin olive oil
1 cup finely diced onion
1/2 cup finely diced celery
2 garlic cloves, minced
1/4 cup all-purpose flour
1 quart half-and-half
2 (14-ounce) cans chicken broth (if you enjoy a thicker soup, use 1 can)
Salt
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground nutmeg (optional)
1 cup finely shredded carrots
1 cup coarsely chopped fresh spinach leaves
2 cups diced cooked chicken breast (you can use a rotisserie chicken)
1 (16-ounce/500g) package ready-to-use gnocchi

Instructions

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.


I often find myself adding a lot of salt, changing the herbs, pulverizing the garlic, substituting some milk for the half and half, and finding alternatives to the carrots, celery, and onions.
One day I'll refine it to something I like, haha.


I can see why you would add more salt and refine the herbs and add a heavier cream in place of milk. If I may, I would suggest that you melt the butter and add the flour to make a simple roux separately. Let the roux turn a golden brown while you cook the onion, celery, and garlic (add this first, and cook for a minute or two) over medium high heat, stirring frequently. If you time it right, the roux will turn a golden brown as the vegetables are done. Stir the cream into the roux, add the vegetables, chicken broth, and simmer until thickened. Add all your seasonings (I would strongly consider adding oregano, basil, a bit of onion and garlic powder, and smoked paprika), cooked chicken, and vegetables and cook on medium heat for 5-8 minutes. After that I would reduce the heat to medium low until the carrots are cooked through. Taste it and add salt, pepper, or whatever you feel the dish needs before serving it.

If you want to add noodles to this soup, you will have to play around with when to add them and the cooking times involved. I have never made this soup, but I would add the noodles with about 20 minutes left to cook the dish. About the same time that the seasonings, carrots, cooked chicken, and other ingredients went in.

Also, in regard to your comment about pulverizing the garlic. I cook with a clever, but this is how I prepare garlic. Give the cloves a tap with the side of your knife and peel off the "skin". Slice off the root portion and discard it. Turn the knife on its side and give it a good hit or two. When the garlic is thoroughly crushed, I dice it up and set it aside. It is ready for cooking. Most of the time, minced or even sliced garlic is sufficent for a recipe, and I actually prefer the slightly larger chunks.

Please bear in mind that I am not a chef. I have had no formal training. I just love cooking. If you wouldn't mind, please give this recipe a try and send me a message to let me know how it turns out.
Posted 11/16/13 , edited 11/16/13

loreal_BTFizzle wrote:

The last thing I made was this..

Spam Musubi (It's Hawaiian food)
This is REALLY simple to make...but you need a special tool to shape it. It's possible to find one at a Asian market.
It's is just Spam (Yup,that canned meat that a lot of people are afraid of),Rice, Nori (dried seaweed), Furikaki (A seasoning that contain pieces of seaweed, sesame seeds.) And soysauce.You can also use teriyaki sauce.
If your grocery store has an Asian food isle....you can find every thing. Beside the tool to make it.


If you don't have a bamboo mat you can also use a clean and dry dishtowel. Wax paper might work too, haven't tried it. That may be a culinary faux pas though.
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Posted 11/16/13 , edited 11/16/13

BanditoRalf wrote:

PIE CRUST... OMG why didn't I think of that. Should try that as well. it's really funny how I discovered this. I was reading the Spice & Wolf GN, and it mentioned something about peaches and honey so I was like... I gotta do something with this and whalla I created these :D



This is the reason why I created this thread. I want to help people improve the recipes they have created and I hope that I can discover a whole mess of new ideas to try in the kitchen. This thread has only been around for a few hours and I already have a ton of new ideas to try. You should consider trying the pork with peaches and pecan sauce I mentioned earlier in this thread. It is time consuming, but very easy to make and incredibly delicious when served over white rice. The leftovers are excellent too!

Also, I absolutely love Spice and Wolf. That series is WONDERFUL.


CrimsonFinality wrote:


loreal_BTFizzle wrote:

The last thing I made was this..

Spam Musubi (It's Hawaiian food)
This is REALLY simple to make...but you need a special tool to shape it. It's possible to find one at a Asian market.
It's is just Spam (Yup,that canned meat that a lot of people are afraid of),Rice, Nori (dried seaweed), Furikaki (A seasoning that contain pieces of seaweed, sesame seeds.) And soysauce.You can also use teriyaki sauce.
If your grocery store has an Asian food isle....you can find every thing. Beside the tool to make it.


If you don't have a bamboo mat you can also use a clean and dry dishtowel. Wax paper might work too, haven't tried it. That may be a culinary faux pas though.


Well done! I actually hadn't considered doing that. I can definitely see how a bit of saran wrap and a dish towel would get the job done. Even wax paper in place of saran wrap would probably work really well. Thanks for posting! This is really good info.

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Posted 11/16/13 , edited 11/16/13

CrimsonFinality wrote:


loreal_BTFizzle wrote:

The last thing I made was this..

Spam Musubi (It's Hawaiian food)
This is REALLY simple to make...but you need a special tool to shape it. It's possible to find one at a Asian market.
It's is just Spam (Yup,that canned meat that a lot of people are afraid of),Rice, Nori (dried seaweed), Furikaki (A seasoning that contain pieces of seaweed, sesame seeds.) And soysauce.You can also use teriyaki sauce.
If your grocery store has an Asian food isle....you can find every thing. Beside the tool to make it.


If you don't have a bamboo mat you can also use a clean and dry dishtowel. Wax paper might work too, haven't tried it. That may be a culinary faux pas though.


I have the tool for it. It looks like this.



It can be used for sushi also. I think using anything else to make this would be EXTREMELY hard to use, and using your hands to mold this would be a disaster.
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Posted 11/16/13

lilliputian_otaku wrote:


BanditoRalf wrote:

PIE CRUST... OMG why didn't I think of that. Should try that as well. it's really funny how I discovered this. I was reading the Spice & Wolf GN, and it mentioned something about peaches and honey so I was like... I gotta do something with this and whalla I created these :D



This is the reason why I created this thread. I want to help people improve the recipes they have created and I hope that I can discover a whole mess of new ideas to try in the kitchen. This thread has only been around for a few hours and I already have a ton of new ideas to try. You should consider trying the pork with peaches and pecan sauce I mentioned earlier in this thread. It is time consuming, but very easy to make and incredibly delicious when served over white rice. The leftovers are excellent too!

Also, I absolutely love Spice and Wolf. That series is WONDERFUL.


Yeah reading the GN's for the third time. But anyways My dad has a beastly stew recipe(If you like stew). It's actually the broth, other than that is your basic stew. I'll try to see if I can get it off him. Though it's one of those family things he might keep until his last breath to pass it on.

I'm also learning to make these awesome peanut butter trail mix brownies but haven't found those right ingredients to add in.
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