Recipes Thread
 

So, there were a few recipes in the old "Do you cook?" thread, but I figured I'd resurrect one dedicated entirely to recipes. Here's one I made tonight, which I partially ripped off from Spaff (or maybe completely, but I think I forgot part of his, so I had to make it from memory, and might in fact be slightly different than Spaff's).

Creamy Tomato Pasta Sauce

5-8 strips good bacon (I use the Trader Joes apple smoked bacon)
1 sweet yellow onion, chopped
16 or so cremini mushrooms, trimmed and quartered
8 large tomatoes, coarsely chopped (use good ones with juice and actual flavor)
3/4 cup (.18 liters) heavy cream

Cut the bacon strips into small pieces. Heat a tiny amount of olive oil over medium heat, and throw in the bacon. Cook the bacon, stirrriing occasionally, until soome fat begins to render and the meat is cooked (don't cook it to crispy!). If there's an excessive amount of grease, drain most of it out. Add the onion and cook, stirring occasionally, until the onion starts to soften. Stir in the mushrooms and cook for a couple of minutes. Add the tomatoes and simmer, stirring every now and then until the sauce thickens way down, possibly up to an hour. Add the cream, reduce to a simmer, and cook just until heated. Serve over pasta immediately.

This sauce reheats really well, too :)

Cripeys, that sounds so good! I'll have to try it soon for me and big R. :9~

Doug, would it be possible to modify the recipe so that we veggos could have ago at it? It sounds deliciouse but no bacons for mew so what if I put in some EVOO instead and some herbs like basil or oregano? I'm not sure how herbs will go with the cream part though. Hmm.

I think the herbs would go just fine with the cream. Or at least basil defiinitely would. But yeah, I think if you just leave out the bacon it should be fine. There's not really any vegetarian-friendly flavor substitute for bacon, so I wouldn't worry too much about that. Maybe a bit of extra salt, though.

Actually, there is! Bac-o's are soy protein flavored like bacon. I wouldn't add them till the end, though, or they'll get very soggy.

Lynsie

You guys don't have bacon-quorn over there? I actually prefer it to the real thing.

For an easy carbonara, whisk up an egg or two and fry some pancetta in olive oil with garlic whilst boiling up some tagliatelle. Chop up the bacon. Take out the boiled pasta and whilst its hot add the egg, which'll cook quite quickly. Keep it on the hotplate and stir until it's done. Stir in the bacon and add some olive oil, salt to taste. Finished.

Yeah, those do taste kind of lke bacon, but I don't think they're an acceptable substitute at all in a sauce, where their texture becomes a problem.

Bac-o can be decent in some recipes but in sauce I don't think it will give up a lot of flavor so I don't think it will work.

I really shouldn't do this since I'm a vegeterian but since along with kimchi, it's the national dish of Korea, I give you Bulgogi (marinated beef).

If you have a Korean friend, chances are that you have tried bulgogi already as it is the most popular and well-known Korean dish. Here's a recipe for it.


* 1 pound thinly sliced steak
* 5 Tbsp sugar
* 1/2 cup soy sauce
* 2 buds finely chopped garlic
* 1/4 tsp salt
* 5 Tbsp Mirin (sweet sake, optional)
* 2 Tbsp sesame oil
* 2 Tbsp toasted sesame seeds
* 1 cup split green onions
* 2 cups thinly sliced carrots (optional)

Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.

Cook over medium high heat until meat is just short of desired completion. Add carrots and cook for an additional 3 minutes. Serve with rice.

This dish is traditionally grilled, but broiling or pan-cooking is acceptable (in that order).

The meet needs to be very thinly sliced and marinated for at least 30 minutes. Do not forget sugar. It adds a lot of flavor to the dish. If you are lucky to have a Korean grocery nearby, the meet department there will probably have sliced beef all ready to go.

Noted. Sounds good. I'm interested in vegeterian meals, as I don't enjoy cooking meat unless it's steak.

Gilly, I would love to have a recipe for Kimchi if you've got one. I downloaded some from the internet and they are all so variable, I'd prefer one recommended to me.
Thanks,
Jo

I am sure somebody wants to post some kind of Pie recipe for me...


I don't want to die without having eaten pie at least once!


- :frown: :frown: :frown: :frown: :frown: :frown: :frown:

You've never eaten pie? Get to York at once! Good pie resteraunt there. :D

I will post some pie recipes as soon as I get home. Which, sadly, won't be for a week.

Actually, just yesterday I was wishing somebody would start a recipe thread again, but in all my 21 years, the only real thing i've cooked has been omlets, and lately i've been thinking of learning new things to cook.

Anyone have something that's somewhat easy, yet would make a whole meal? No onions or mushrooms please :P

Tempsie - I've got a delicious chicken recipe that's really easy.

PAM spray or grease a casserole dish or pan 8 X 8 inches (20 X 20 cm)

Using a frozen or drained can of spinach, or frozen broccoli, or drained corn, or other favorite vegetable, spread it evenly over the bottom of the pan.

Cut up about 2 med-lg chicken breasts (raw) into bite size pieces and place over the vegetables.

Spread a can of cream of chicken, or cream of mushroom, or cream of celery or cream of asparagus soup undiluted over the chicken.

For the top, either make some stuffing from some stale bread, egg, water, and seasonings ( salt, pepper, onion powder, sage ) or use a pkg of Stove top stuffing mix on top ( follow directions).

Bake at 350º F (177º C) for 30-40 min until stuffing is browned on top.

You can make this so many ways, with different vegetables and it's yummy and easy.

Lynsie

Oh man, that sounds awesome! I'll do it tonight and let you know how it turns out.

Will the chicken get cooked?

Eeek! Which rack do I put it on in the oven? Middle? Hurry, i'm making it right now!

I reallllllllllllly hope the chicken cooks.

What are you so worried about, Tempsie? Rare chicken breast is such a delicacy.


:D

Yeah, if you want to shit yourself to death.

Between the moisture in the veggies and the moisture in the soup, the chicken cooks and stays nice and tender. Just don't try it with the whole breast of chicken though, you do have to cut it up. Middle of the oven is fine or top, whatever - this one is hard to foul up - it is a very versatile recipe.

Lynsie

Cool. It will be done in half an hour. Hope I wasn't supposed to add any sort of spices or seasoning, cause I didn't.

If your stuffing has spices in it, that's all you need. What did you use for stuffing?

Lynsie

Stovetop.

Ohhhh man. That was so good. I feel fat now. I'll always remember it too, because I was eating it while watching the Michael Jackson verdict.

Anyway, my sister loved it. Thanks FG!
http://img.photobucket.com/albums/v3...s/d8502062.jpg
http://img.photobucket.com/albums/v3...s/278a06ef.jpg
http://img.photobucket.com/albums/v3...s/8dc297f4.jpg

You forgot to provide the vital info. Did the chicken fully crossed the road?

:D

You're very welcome! Glad you liked it. And it was easy to make, too, right?

Lynsie

Very easy, next time i'll make it for my girlfriend and impress her with it because she's convinced I can't cook.

As for the chicken....


...I wouldn't have eaten it if it wasn't cooked! Doy :P

Jo, Kimchi is a tough nut to crack. Many Koreans like kimchi very spicy and fermented, which might be too ethnic or exotic for palates that are not accustomed to kimchi. Having said that, here are two recipes for cabbage-based kimchi that I found on the internet and liked. One is non-fermented version, while the other is fermented version. The first one(non-fermented version) is meant to be made in smaller quality and eaten right away, while the second one (the fermented one) can be kept for week in the refrigerator.

Kimchi Recipe 1:

Ingredients

1 Chinese cabbage
1 teaspoon vinegar
2 cloves garlic
1 tablespoon salt
1 teaspoon hot pepper
1 tablespoon sugar
1 tablespoon soy sauce
Sesame seed oil

Directions

1. Chop the cabbage into pieces about 1 1/2 inches long by 1 1/2 inches ride. Three cups of chopped cabbage are needed.
2. Crush the garlic and blend with the hot pepper, soy sauce and vinegar. Add the cabbage and mix well. Add the salt and sugar, mix, and cover until ready to serve.
3. Add sesame oil (the roasted kind you get from Asian grocery)to taste.

MAKES 4 SERVINGS.



Kimchi Recipe 2:



Go to this website. It's actually very nice and the recipe came from an actual Korean and you can see pictures of a Korean actually preparing the dish. This is actually how my mother would make kimchi and her kimchi is very, very good. They make a big deal out of what they call the "kimchi sauce". They say it's better you not knowing how it's made. It's really nothing bad. It comes from salted and fermented sea food such as shrimps or anchovies. You can leave it out and still get good kimchi. Because of me (I'm a vegetarian), my mother makes kimchi without using it and her kimchi tastes fine.

http://www.pyongyang-metro.com/kimchi/

Cool! That was one of the websites I had a recipe from. I do like the fermented kind, and had tried one recipe that turned out not so bad. Instead of chili powder, I use my own home grown chilies so the final dish is not as red.
Thanks for the reference.
Jo

One of the hardest bits in Still Life is when you have to figure out the recipe to make cookies, i´d like to try and make some.
They prolly taste yummie! :9~

Resurrection...

Even though I don't do it often enough, I love to cook (especially things I've never tried before!).

I've been enamoured of Middle Eastern and North African cuisine lately and I got a tagine for Christmas.

http://www.tagines.com/prod_images_large/PC722.jpg

I've tried it twice. Once in the oven, but I put too much liquid in and the recipe was blah. The second time I used it on the stove top (I have an electric so no need for a diffuser) and it worked beautifully on medium heat.

I made Chicken Tagine with Olives and Preserved Lemons:

2-3 T. olive oil
1 red onion, chopped finely
3 garlic cloves
salt and pepper
3/4 tsp. ground ginger
1-1/2 tsp. ground cinnamon
large pinch of saffron threads toasted and crushed(I think this is optional as it is expensive)
1 chicken about 3-1/2 lbs. (I used some chicken breasts)
2 cups chicken broth or water (the recipe said 3 but I cut it down d/t the tagine)
1/2 cup greeny-brown Moroccan olives (or Greek kalamata olives)
1 large bunch cilantro finely chopped
1 large bunch parsley finely chopped
1 preserved lemon in salt - rinsed then chopped (+/- the skin)

Heat the oil. Fry the onion until golden. Crush the garlic with a pinch of salt then work in the ginger, cinnamon, saffron and a little pepper. Stir into the onions, cook until fragrent then put over the chicken (at this point in the tagine)

Add the broth (or water) and bring to simmering point. Cover and simmer for 1-1/4 hours turning the chicken 2 or 3 times.

Add the olives, preserved lemon and herbs, cover and cook for another 15 minutes. The resulting sauce may need to be concentrated further depending on flavor.

There are also vegetarian tagine recipes as well. :) :)

Oooh yeah, that sounds awesome. Might have to cook that myself. I like Morrocan food... they do things with Cous Cous that could make a grown man cry.

Heh, I'd post my own Italian recipes, but they aren't that suprising.

Holy shit. That's the biggest butt plug I've ever seen.

*cough*

uh........ummmmm...... :crazy:








really, it's used for cooking :)

Sweet and Sour Chicken (student in a hurry version)

You need:
Chicken
Egg (beaten)
Oil
Cornflour
Tomato paste / sauce
1 Lemon (squeeze it for juice)
Honey
Capsicum - cut into small pieces
Some sweet pineapple - cut into small pieces (if you
like)
Onions
Garlic

Chop the chicken into small bite-size pieces (I like them boneless). Heat some oil. Soak the chicken pieces with the beaten egg and coat them with flour. Fry the chicken pieces and set them aside.

Fry onions and garlic. Add chopped capsicum and pineapple. Add tomato sauce and lemon juice. Add honey. Add some water if it is too thick. Stir. It should have that sweet and sour taste and the texture should be, well... saucy. Add salt to taste. Finally, add the fried chicken into the sauce and stir them all together. Serve.

My favourite recipe

Chocolate Moose

Noo, toodie wee well meg dee chocolate mooose. Step oone, geet a five-pound block oof chocolate. <5 lb. chocolate hefted onto table. THUNK!>

Step twoo, get dee mooose. Heer, mooosee mooosee mooosee mooosee! <moose walks into kitchen.>

Step three, put dee mooose een dee bleender.<moose looks quizically as chef puts moose in blender, head first.Vreee! Vreee! Vruuunk!>

Nuutice: dee bleender cun't hundel dee entlers. Put dee entlers een last. <chef reverses moose, puts back in blender. Moose raises front legs in "why me?" gesture Vreee! Vreee! Vruuuuuuuuuuuuuuuuuunknknknknk Chef pulls antlers out of blender>

Seeve dee entlers, yoo cun use dem fur furks.

Steep three: cuut chocolate eentoo leetle bite-size peeces. Heer, we uuse a cleever. < attempts to chop chocolate block with meat cleaver, but only succeeds in breaking the cleaver.>

Dees is guud chocolate. Weell, eef at furst yuu dun't succeed, pass dee buck. Get dee asseesteent. Aseesteent! <Miss Piggy, in chef's hat and apron, enters kitchen.> Asseesteent, pulees cuut dee chocolate eentoo leedle bite-size peeces. <Miss Piggy karate-chops chocolate block into little pieces, leaving chocolate all over counter.>

Theenk yooo, asseestent. <Miss Piggy leaves. Chef uses dustpan and broom to collect chocolate pieces>

Steep fuur, put chocolate een weeth mooose, und bleend egen.<dumps dumps chocolate into blender, and turns it on. He has forgotten to place the lid on the blender, however, and chocolate moose begins to cover the chef and his kitchen.>

Allweeys remembur oone uf twoo theengs. Eether puut dee leed on dee bleender, ur meg shuur det yuur diiners ur een dee keetchen. <Collects chocolate moose from his apron using his finger, then tastes it.>

Uum! Dees ees guud mooosee!

@Lucien:


LMAO!!!

Bacon 'n Eggs a la Mares('s mom)

*Cut bacon into little pieces and place on frying pan. Fry until crisp. Do not, I repeat, DO NOT remove the bacon from the pan.

*Cut chamignons and place into the pan, have them cook on the bacon fat for a couple of minutes.

*Add eggs & salt. Preferably, do not mix eggs, so that the yolk would stay intact. Sunny side up, I believe it's called.

*Serve with tomatoes, cheese and bread.

Tabacco, I'm still waiting for those pie recipes...I'm addicted to pie, and already convinced some people at another forum that we should use real pie instead of the pie shaped figures when playing Trivial Pursuit.

A little more, and I will need pie be served intravenous...


- :frown: :) :frown: :) :frown: :) :frown: