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Food nom nom nom!
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24 / F / Johnstown, PA, USA
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Posted 11/11/14
I'm limiting myself to posting one recipe at a time.


http://www.thaifoodandtravel.com/recipes/bstickr.html

My version of the coconut sauce:

9107 cr points
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M / USA
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Posted 11/11/14


wow this sounds super good and really useful to add to a lot of stuff. def gonna steal this! lol
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23 / M / Waite Park, MN
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Posted 11/11/14
I'm a big breakfast guy, but one that I've made for numerous friends is my french toast. Prepared a bit different from the norm.

Whisk eggs and ground cinnamon together in a bowl, while heating up a skillet with some oil in it. About enough oil to submerge 1/3 of a slice of bread.

Take the bread you're going to used and slice then pieces in half (they cook faster and more evenly this way)

Dip bread into egg/cinnamon mixture to get an even coat, and place in to oil.

Fry on each side until golden brown and a tad bit crunchy. (Times depend on how hot you get your oil, I tend to flash fry mine)

Glaze with a tad bit of syrup with a dash of powdered sugar and enjoy!

I've got tons of breakfast recipes XD
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31 / M
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Posted 11/11/14 , edited 11/11/14
Last night I did a bit of experimentation which actually ended up pretty awesome. Here's how it goes:

1. Get an acorn squash
2. Cut that acorn squash in half.
3. Scoop the guts out
4. Get a bowl
5. Dice up some chicken (any other meat or even tofu also works)
6. Dice up any vege's you want
7. Toss everything into a bowl and add any kind of hummus you like (I used roasted garlic)
8. Add in some seasoning (sea salt works, but anything you prefer is also fine within reason) and mix it all up
9. Stuff both halves of the squash, wrap them in tin foil and put them in the oven at 400 degrees for 60 minutes
10. Remove from the oven, carefully unwrap, and enjoy.

Here's a picture:



This is also really good for you. I was just cooking for myself after a long day at school so I didn't make anything super crazy, complex or even really go for culinary perfection. I'm really happy with the results, though. It's really filling thanks to the chicken and acorn squash (the squash becomes tender in the oven so you can easily scoop it with a spoon) so this made enough for two people (or dinner for one for two days :P)
Posted 11/11/14
I cook like my dad, no recipes.. Lol.. Just wing it! Hehe.. But I guess I can share how I make my awesome Beef Curry Rice.



Ingredients:

Beef chunks (use cuts for stewing)
Potatoes
Carrots
Bell Peppers (optional)
1 crushed tomato
Onion
Garlic
Coconut milk
Japanese Curry Blocks
Sake
Honey
Salt
Pepper
Cayenne Pepper (if you want extra spice)
Olive Oil

Directions:

First, saute the onion and garlic. Then add the beef, season with salt and pepper, then add in tomato and some sake. I usually don't measure it, about half a cup should do. After that cooks off, transfer to a slow cooker add potatoes and carrots and enough water to cover everything. I usually let that cook until tender, then add in curry blocks, about half the can of coconut milk and a little bit of honey. Then season to taste. If you want to add the peppers, I suggest adding them towards the end so they stay slightly crisp. Serve with rice and you have dinner. YAY!!


29840 cr points
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F
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Posted 11/11/14

thaknowhow wrote:



Senpia, teach me..


pls teach me senpia
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Posted 11/11/14
Just a very quick and easy way to make a cheese burrito

1. Take a tortilla
2. Put shredded cheese into the tortilla and roll it up
3. Cook in microwave for ~15 seconds.
4. Repeat until satisfied.
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16 / M / Ente Isla
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Posted 11/11/14
A Quick and Easy Guide to Preparing Meals for Yourself:

Step 1: Go over to your oven.
Step 2: Walk away from your oven.
Step 3: Insert your car keys into the car or continue on foot.
Step 4: Enter restaurant.
Step 5: Order meal.

Step 6:
9107 cr points
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M / USA
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Posted 11/11/14

GrandmasterCoolio wrote:

A Quick and Easy Guide to Preparing Meals for Yourself:

Step 1: Go over to your oven.
Step 2: Walk away from your oven.
Step 3: Insert your car keys into the car or continue on foot.
Step 4: Enter restaurant.
Step 5: Order meal.

Step 6:


but but ....that means talking.......to humans
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(´◔౪◔)✂❤
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Posted 11/11/14
1/2 cup Miracle Whip or mayo (adjust to your liking)
2 1/2 cups diced cooked chicken
1 cup finely chopped celery
1 cup seedless grapes, halved
1 cup chopped pecans
1 small minced onion
1/2 teaspoon salt

Combine all ingredients; chill.

http://www.food.com/recipe/charlies-famous-chicken-salad-with-grapes-53508
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54 / M / Tacoma, WA. wind...
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Posted 11/11/14
Take a nice piece of steak about an inch or more thick and rub it all over with some salt and olive oil. Stick it in the fridge over night or as long as three days, longer is better. Take the steak out of the fridge and leave it on a plate for about an hour, (don't worry unless it's 95F inside you'll not have to worry about bacteria growth.)
Put about three tablespoons of oil in a skillet and turn on high.... When the oil is really hot, little wisps of smoke beginning to rise, toss the steak in for two to four minutes on a side depending on how rare or well done you like it.
4251 cr points
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21 / M
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Posted 11/11/14

Striketh wrote:

Last night I did a bit of experimentation which actually ended up pretty awesome. Here's how it goes:

1. Get an acorn squash
2. Cut that acorn squash in half.
3. Scoop the guts out
4. Get a bowl
5. Dice up some chicken (any other meat or even tofu also works)
6. Dice up any vege's you want
7. Toss everything into a bowl and add any kind of hummus you like (I used roasted garlic)
8. Add in some seasoning (sea salt works, but anything you prefer is also fine within reason) and mix it all up
9. Stuff both halves of the squash, wrap them in tin foil and put them in the oven at 400 degrees for 60 minutes
10. Remove from the oven, carefully unwrap, and enjoy.

Here's a picture:



This is also really good for you. I was just cooking for myself after a long day at school so I didn't make anything super crazy, complex or even really go for culinary perfection. I'm really happy with the results, though. It's really filling thanks to the chicken and acorn squash (the squash becomes tender in the oven so you can easily scoop it with a spoon) so this made enough for two people (or dinner for one for two days :P)


*applauds* very well done lol. I might have to try that without the meat/tofu.. :P.. It wouldn't be the same, but it still doesn't sound too bad to me.. Maybe I could find something else good to replace the meat/tofu..
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31 / M
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Posted 11/12/14

ReadingTheStars95 wrote:


Striketh wrote:

Last night I did a bit of experimentation which actually ended up pretty awesome. Here's how it goes:

1. Get an acorn squash
2. Cut that acorn squash in half.
3. Scoop the guts out
4. Get a bowl
5. Dice up some chicken (any other meat or even tofu also works)
6. Dice up any vege's you want
7. Toss everything into a bowl and add any kind of hummus you like (I used roasted garlic)
8. Add in some seasoning (sea salt works, but anything you prefer is also fine within reason) and mix it all up
9. Stuff both halves of the squash, wrap them in tin foil and put them in the oven at 400 degrees for 60 minutes
10. Remove from the oven, carefully unwrap, and enjoy.

Here's a picture:



This is also really good for you. I was just cooking for myself after a long day at school so I didn't make anything super crazy, complex or even really go for culinary perfection. I'm really happy with the results, though. It's really filling thanks to the chicken and acorn squash (the squash becomes tender in the oven so you can easily scoop it with a spoon) so this made enough for two people (or dinner for one for two days :P)


*applauds* very well done lol. I might have to try that without the meat/tofu.. :P.. It wouldn't be the same, but it still doesn't sound too bad to me.. Maybe I could find something else good to replace the meat/tofu..


Give it a whirl! Cooking is all about experimenting and customizing to suit ones own tastes anyway :-D You could probably add some more seasoning or even use some sort of broth if you so desire.
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24 / F / Johnstown, PA, USA
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Posted 11/13/14
Disclaimer: You need some sort of food processor or blender (hand-held works). Also, this recipe makes three cups worth. It's pretty easy to adjust it to however much you want. I highly recommend this white sauce for pizza.

Garlic and cheese white sauce:

First, set aside one to two hours to roast a head of garlic. To prepare the garlic, first preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). While the oven is heating up, take out your head of garlic and peel the loose skin from the outside, and slice off about 1/4 inches from the top. The idea is to cut off the tips of the garlic cloves. Then, drizzle a generous amount of olive oil over the garlic, letting it soak in. Let it sit for a moment, wrap it in aluminium foil, set it on a small pan, and bake it for 45-60 minutes. The size of the garlic head will determine how long it needs to cook, but first check it at the 45 minute mark. Ideally, try not to let the garlic brown, but any browning and light burning that may occur will add a smokey flavor to the sauce. When the garlic is cooked, set it aside and allow it to cool before removing the succulent cloves. Put the cloves in a small container and set aside.

Extra: While roasting, the garlic is incredibly aromatic.



For the sauce, you will need:

- one cup grated or shredded Parmesan, Asiago, and/or Pecorino cheese
- one cup grated melting and/or dry cheese, such as hoop cheese, farmer's cheddar, and provolone. I use hoop.
- three cups of milk, Whole or 2%.
- 1/2 to 2 teaspoons of grated or ground nutmeg, to taste. Personally, I'm very generous.
- 1/2 to 2 teaspoons of ground or cracked pepper, to taste.
- one head's worth of roasted garlic
- 6 tablespoons of flour
- 6 tablespoons of butter


First, in a small 1.5 quart saucepan, bring the milk to just under simmering. Remove from heat. The next step is an Italian roux. Melt the butter in a 2 quart pan low to medium heat. When the butter is melted, add in the flour and continuously stir with a whisk. Cook for about two minutes. Don't allow the butter to noticeably brown, but you want it to bubble. When the two minutes are up, slowly pour in the previously heated milk, stirring continuously until the roux incorporates smoothly into the milk. Add the pepper and nutmeg, as well as the cheeses. Heat the mixture until thickened to the desired consistency. Then, add the roasted garlic into the sauce, pour into the blender or food processer, and blend until smooth (if using a hand-held blender, simply blend everything in the saucepan). Return the blended sauce to the pan, and use the white sauce for whatever recipe you desire.
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F / San Francisco
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Posted 11/13/14
Beef Stew (using a crockpot)

2 lbs beef stew meat
1 large, peeled and chopped into small pieces
2 carrots, peeled and chopped
2 full celery stalks including the leaves, chop up the lower part
5 medium size potatoes, peeled and chopped
1 cup uncooked pearl barley
1 1/2 boxes of vegetable broth (I use the low sodium version)*

Take beef and 1/4 onion (chopped) and put in the crockpot. Add enough water to cover meat and onions. Cook on low for 24 hours.

Take beef and onions out of the pot using a slotted spot. Discard the liquid. Put beef and cooked onions back in the pot. Place rest of the ingredients in layers, with potato placed next on the meat mix, then carrots, onion and celery. Place the celery leaves on top. Add the veggie broth. Cook on low for about six hours. Add barley and stir into the soup. Cook on low for another four hours.

* the amount of broth you add depends on how large your pot is and how much broth you like in your stew.

What I love about this recipe is that the stew is not bitter. I hate bitter beef stew. But by cooking the meat for a day and then draining the fat and oil, not only is it healthier, but doesn't have a bitter flavor. The potatoes and the barley, especially, will make your stew less soupy.
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