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I love to cook, so tell me what you prepared recently (and how!)
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Posted 11/16/13 , edited 11/16/13

BanditoRalf wrote:

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.


I would love to see the recipe for that stew. If he would be willing to release the ingredients, and nothing else, I would give it a go and see what I come up with. I love stews, especially around this time of year when the weather gets cold and a hearty stew warms me right up.


loreal_BTFizzle wrote:

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.


That is interesting. I have something similar, although it is made from bamboo. I think it is called a nigirizushi. This is basically what I have: http://www.amazon.com/Wooden-Sushi-Press-Mold-XL/dp/B001IEYIGY

I still haven't figured out how to insert links into these threads, but you get the idea. I am going to have to try is pressed sushi idea. I really haven't used the mold much.

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Posted 11/16/13 , edited 11/16/13
Last night I made a meatloaf, first time without my mom directing me with her recipe. Needed something more though, maybe bit more salt, or ketchup or something. But the recipe had a glaze recipe for it. It was:

1/2 cup of ketchup
2 tbsp of brown sugar
1? tbsp of yellow mustard

I substituted mustard for 1/4? i didn't measure :3 just poured till it looked good, warchestershire (did i butcher that?) and hot chili powder (probably about a tablespoon or so). And, added a bit more brown sugar. Basically came out as a base for a bbq sauce, just slightly more on the sweet, sticky, gooey side rather than a full bbq sauce, but it was sooooo good. Gonna put that on my chicken next time. :D

edit: I'm about 3 headnods away from sleep so i'll find the full recipe after work :3
Kevwu 
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Posted 11/16/13
I had steak!

Its nothing special, but I used diced garlic, chives, steak rub, and 5 spice pepper. I used a simple soy sauce and sugar marinade and glazed it before putting it into the oven. I put it on a skillet for a few minutes each side til the outside was crusted and tossed it into the oven at 360 or so for about 8 minutes.

it was accompanied by a cucumber mix that had fish sauce, sriracha, sugar, and lime. There was also broccoli and rice. Yum!
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Posted 11/16/13 , edited 11/16/13

daraksharnah wrote:

Last night I made a meatloaf, first time without my mom directing me with her recipe. Needed something more though, maybe bit more salt, or ketchup or something. But the recipe had a glaze recipe for it. It was:

1/2 cup of ketchup
2 tbsp of brown sugar
1? tbsp of yellow mustard

I substituted mustard for 1/4? i didn't measure :3 just poured till it looked good, warchestershire (did i butcher that?) and hot chili powder (probably about a tablespoon or so). And, added a bit more brown sugar. Basically came out as a base for a bbq sauce, just slightly more on the sweet, sticky, gooey side rather than a full bbq sauce, but it was sooooo good. Gonna put that on my chicken next time. :D

edit: I'm about 3 headnods away from sleep so i'll find the full recipe after work :3


Consider adding some Italian bread crumbs to the ground beef to thicken it up. When I make meatloaf I like to add oregano, garlic, diced onion, basil, shredded cheese, ketchup, worcestershire sauce, brown sugar, and a bit of chili powder. I mix all of that up and add one or two eggs, depending on the amount of beef I am cooking. The last thing I add is italian bread crumbs to thicken the mixture up. Once it holds together, I plop it into a loaf and toss it in the oven. I am still screwing around with my meatloaf recipe after a few years of good tries. But, I still can't get it quite right.


Kevwu wrote:

I had steak!

Its nothing special, but I used diced garlic, chives, steak rub, and 5 spice pepper. I used a simple soy sauce and sugar marinade and glazed it before putting it into the oven. I put it on a skillet for a few minutes each side til the outside was crusted and tossed it into the oven at 360 or so for about 8 minutes.

it was accompanied by a cucumber mix that had fish sauce, sriracha, sugar, and lime. There was also broccoli and rice. Yum!


Mmm that sounds yummy. I am going to have to dig up the beef and broccoli recipe that I have around here somewhere. It is probably the best beef and broccoli recipe I have ever tasted. Surprisingly easy to make too.

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Posted 11/16/13 , edited 11/16/13
microwaved a ham and cheese sandwich... despite three years of perfect scores in Home Economics and being reccomended to culinary school, i hate cooking
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Posted 11/16/13 , edited 11/16/13

lilliputian_otaku wrote:


daraksharnah wrote:

Last night I made a meatloaf, first time without my mom directing me with her recipe. Needed something more though, maybe bit more salt, or ketchup or something. But the recipe had a glaze recipe for it. It was:

1/2 cup of ketchup
2 tbsp of brown sugar
1? tbsp of yellow mustard

I substituted mustard for 1/4? i didn't measure :3 just poured till it looked good, warchestershire (did i butcher that?) and hot chili powder (probably about a tablespoon or so). And, added a bit more brown sugar. Basically came out as a base for a bbq sauce, just slightly more on the sweet, sticky, gooey side rather than a full bbq sauce, but it was sooooo good. Gonna put that on my chicken next time. :D

edit: I'm about 3 headnods away from sleep so i'll find the full recipe after work :3


Consider adding some Italian bread crumbs to the ground beef to thicken it up. When I make meatloaf I like to add oregano, garlic, diced onion, basil, shredded cheese, ketchup, worcestershire sauce, brown sugar, and a bit of chili powder. I mix all of that up and add one or two eggs, depending on the amount of beef I am cooking. The last thing I add is italian bread crumbs to thicken the mixture up. Once it holds together, I plop it into a loaf and toss it in the oven. I am still screwing around with my meatloaf recipe after a few years of good tries. But, I still can't get it quite right.


Ty for the tips found a few recipes, the one I landed on didn't include ketchup OR worcestershire!!!! can you believe it, that's a meatloaf staple there. I did add both of them, and garlic, but I'll throw more stuff in next time, especially the breadcrumbs. I used oatmeal, but maybe not enough? *shrug*. It did come out really well, and just marginally on the side of stable . But I'm seriously going to bed this time >_> so don't you be thinking i'll listen to any more of your delicious ideas tonight!

Night CR! I'll post a couple more recipes tomorrow.
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Posted 11/16/13 , edited 11/16/13
Hey folks, I've just updated the opening post, because we already have another cooking thread--but this one is different, and I don't want it to turn into a duplicate of that other one.

Please use this thread to share recipes and tips (and, of course reply to those who are also sharing!). If you mostly want to say whether or not you know how to cook, or provide one-line, one-image posts about what you cook, post in:/forumtopic-730653/cooking

I used to cook quite a bit, but I've fallen out of the habit. The most recent thing I cooked that turned out really tasty was my vegetarian adaptation of a "Turkish Moussaka" recipe I had, where I used some TVP in place of ground meat. The basics are:




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21 / M / In the Night Realm
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Posted 11/16/13
Actually Today I am cooking for me and my roommates and its well my dads Shepherds Pie. Take some various veggies such as green beans, carrots, onions, peas and sautee those. Fry up some hamburger meat. Mix all that together with a packet of gravy. Then comes the mashed potatoes over that. Cheese on top if you so please. Bake it in the oven uncovered for a while and enjoy. What i want to make tho is Albondigas. It is meatball soup. One of my favorite dishes my grandma used to make me.
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24 / M / The Dark Continent
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Posted 11/16/13
God bless this thread.
Dragon
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Posted 11/16/13
My favorite comfort foods:

Spaghetti - serves about 8-10


Pork roast - serves about 6-8
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41 / M / Georgia, USA
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Posted 11/16/13 , edited 11/16/13
I love cooking. Haven't tried making any japanese dishes yet, but am very good at american cuisine.
Pizza Quesadilla:


Apple Butter Pork - Simple to make and very yummy. Great leftovers:


Squash Casserole - the best you'll ever taste:
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Posted 11/16/13 , edited 11/16/13
Chicken noodle soup from scratch.

Cleaned and boiled a whole chicken in a pot for a few hours with a seasoning blend to make the broth.
Scooped out any of the ugly brown foam that floated up.
Deboned 4 large chicken drumsticks and tenderized them. Seasoned them with salt and fine black pepper.
Cooked the seasoned leg meat in a hot cast iron skillet (somewhat seared).
Boiled egg noodles while waiting for the seared chicken to cool.
Cut the seared chicken into small cubes, cut a few stalks of parsley and one large carrot into small pieces.
Transferred cubed chicken and veggies to the broth, brought it to a boil.
Covered the pot and simmered for about 15 more minutes.
Add salt and pepper to taste.
Posted 11/16/13
Have a food blog just for sharing recipes. Mixture of gluten free and vegan. If anyone is interested, here's the link: http://dearhealthierme.blogspot.com/
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Posted 11/16/13 , edited 11/16/13
I am gathering so my wonderful ideas and recipes from this thread. Here is a recipe for Okinomiyaki that I absolutely love:

Ingredients:
Cabbage, flour, water, yakisoba noodles, oyster and soy sauce, ground white pepper, red chili pepper flakes, a pinch of naga morich powder, thick sliced bacon, and 1 egg.

1) Get the yakisoba noodles soaking in warm water to loosen them up.
2) Shred the cabbage and make a runny batter out of the flower and water.
3) Heat a large nonstick skillet (a pancake griddle is even better) to medium heat. When hot, add a bit of oil, and pour some batter into the pan. Spread it out to make a 6-8 inch circle. Layer the cabbage, seasonings (no sauces yet), and bacon. Pour a little batter over everything to help bind it all together, and flip it over. Cook until the bacon is done (not crispy, but cooked).
4) Stir fry your yakisoba in a wok and season it as you like. Soy, oyster, chili or whatever else.
5) Crack an egg onto the skillet. Spread the egg around just like you did the batter. If you are doing this in a pan, you are going to have to remove your cabbage pancake from the pan for a minute. Just use a big spatula and set it on a plate.
6) Layer your yakisoba noodles on the egg, and put your cabbage pancake on top of the yakisoba, bacon side down. Let it cook for a minute, flip it over, and enjoy. I like to top mine with Sriracha too. Mmmmm.

Here is a video of the recipe:

http://www.youtube.com/watch?v=od2YWgQmeo4

That youtube channel has so many great recipes and it shows you exactly how to make the dishes.
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Posted 11/16/13
Okonomiyaki has been the dish i cant perfect yet, I havent even had an authentic one but still i know what tastes good! I love that channel and RunnyRunny999 which is really amazing as well!
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Posted 11/16/13
Tips and tricks?

When making meatballs, use more than one type of meat.
It will make it taste better than any amount of spices.

adding salt to sugar helps create a depth of flavor.

Sweet potato fries taste good with maple syrup

I've also eaten cafeteria food for a large part of my life, so to get around okay- tasting foods, I've found that by combining mayonnaise, ketchup, and some yellow mustard( For look as well as taste, it should be a pale orange or pink color after mixing, like thousand island or russian dressing, which it could be considered similar to) you can get a dipping sauce that completely changes the taste and texture of chicken nuggets, as well as other foods, like burgers and fish sticks(something usually served with tarter sauce or cocktail sauce, which I think is just ketchup and horseradish, and work perfectly well with those two), and makes a decent dipping sauce for pizza.

Ranch dressing is good for dipping pizza too, and I've seen people put hot sauce on it as well.
The one thing I've learned about food is that if you don't like it, improvise.
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