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I love to cook, so tell me what you prepared recently (and how!)
27382 cr points
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29 / M
Posted 11/16/13 , edited 11/17/13
Throw-Together Stirfry

I pretty much invented this thing when I was too lazy to shop and too stingy to eat out. There are many variations. Try different kinds of your own!

-About 8 ounces of any type of meat, though I prefer beef since it's my favorite, cut into strips about half an inch wide and 3 inches long
-Beer (dark ales are the best)
-High-grade soy sauce....please don't use the stuff you get from Panda, buy a good authentic soy sauce made in an Asian country
-1 bell pepper, slivered
-One clove of garlic, minced
-Half of a medium or large onion, slivered
-Grated burdock root (half of one full length)
-One stalk of green onion, finely cut
-Red wine
-Sukiyaki or somen/soba tsuyu
-Cooking oil or bacon fat

1. Heat 1.5-2 tablespoons of cooking oil or bacon fat in a large skillet, wok, or frying pan for about 2 minutes. Use med-high heat for cooking oil and medium heat for bacon fat.

2. Brown the onions, burdock and bell peppers over med-high heat.

3. Add the meat and brown the meat over high heat. Take care not to burn the onions and peppers, stirring often or as needed.

4. Add the garlic and cook for about 30 seconds on medium heat.

5. Add 1/3th a cup of beer and cook, turning occasionally, for 1 minute on med-high heat.

6. Add a tablespoon of red wine and continue cooking for another minute.

7. Add 2 tablespoons of sukiyaki or somen/soba tsuyu and add half a tablespoon of soy sauce. Cook for another minute.

8. Reduce heat to medium. Add the green onions and combine well.

9. Add hon-dashi to taste.

10. Serve.
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34 / M / St. Louis, MO, USA
Posted 11/17/13 , edited 11/17/13

Nobodyofimportance wrote:

What type of mustard and barbeque sauce?
I think you mean the yellow variety, but I would probably use some type of honey mustard. Then again, you might mean the Dijon variety.
Barbeque sauce goes deep. I know little of barbeque.

Regular yellow mustard. I don't really like any other kind. For the BBQ sauce I'm using something I think is called Sweet Baby Ray's right now. I also like KC Masterpiece (hey, I was born there :P).

You're right about the fresh bread, but as a single guy there's just about no way I can get anywhere close to going through a loaf before it goes bad unless I wanted to eat bread for every meal--which I don't. I wish I could buy fresh whole wheat bread in half-loaves somewhere. I've toyed with the idea of learning to bake my own, but I have too many other higher priorities right now.
Posted 11/17/13 , edited 11/17/13
All you need is a good food processor and you can make anything with some pasta (done separately at first) and a pan then stir.
43328 cr points
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49 / M / Memphis, TN
Posted 11/18/13 , edited 11/18/13
Home-made chocolate pudding! (Like I really need sweets!)

Combine 2 tablespoons of sugar with 1 tablespoon of corn starch. Add 1 cup of milk and stir until smooth. Cook mixture over medium heat until it (barely) boils, stirring all the while. Once the mixture begins to boil, continue cooking and stirring for about 1-2 minutes more until it starts to thicken. Stir in 1/3 cup of semi-sweet chocolate chips--continue the cooking and stirring until the chips melt into the mixture. Remove from heat, and lastly stir in 1/2 teaspoon of vanilla extract.

Yeah, it's quicker and easier to get a packet of four pre-made cups of pudding at the store for a dollar, but then how will you dirty so many dishes?
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22 / M
Posted 11/18/13 , edited 11/18/13
I can cook a really good poptart
47839 cr points
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29 / F / SC
Posted 11/18/13 , edited 11/18/13
well my friend and i made some good instant ramen

we put in carrots, eggs, and some Chinese seaweed thing. Made it pretty good ^^
24239 cr points
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24 / M
Posted 12/1/13 , edited 12/2/13
Double Decker Chocolate Mousse Cake

For the mousse:
2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: lightly sweetened whipped cream
Special equipment: an instant-read thermometer
Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

And for the cake just put together Devil's Food cake mix (two boxes you can buy at the market) in a square or circle pattern and let them both cool for about an hour. Then put the mousse on one cake and decorate then put the other cake on top to repeat the process.
24865 cr points
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25 / F / Your Cookie Jar
Posted 12/16/13 , edited 12/17/13
Cup of noodle..
Sailor Candy Moderator
221236 cr points
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Posted 11/26/14 , edited 11/27/14
Year-end cleaning. Removing threads that have been inactive since 2013.
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