post some of your favorite recipes...

Comments

• Reply 1 of 15

  hassan i sabbah Posts: 3,987member

  February 23, 2004 12:54PM

  Progmac. Here's a nice soup for ya. It's really easy but utterly delicious and I make it all the time, especially in winter.
  
  
  
  Roast some sweet potatoes and some squash at about 180 degrees for about half an hour in some oil with some rosemary and some thyme. (If you can get yams uses half a yam instead of the squash. You don't need to peel the squash.)
  
  
  
  While that's roasting, fry up some onions, some chillies and some garlic.
  
  
  
  When they're done, add the the roast veg, put in some vegetable stock and some coconut milk and let it all simmer a bit with some coriander. The veg should be done, even crispy, and the onions should be nice and soft, so it doesn't need long at all.
  
  
  
  You need a blender to finish this soup, so blend it now.
  
  
  
  Garnish with some coriander leaves and serve nice and hot with some crusty bread.
  
  
  
  Delicious, I say. We need more recipe threads.
• Reply 2 of 15

  anders Posts: 6,523member

  February 23, 2004 1:07PM

  Quote:
  

  
  Originally posted by Hassan i Sabbah
  
  
  
  Delicious, I say. We need more recipe threads.
  

  
  

  
  
  What we need is the full version of your cook book.
  
  
  
  What if we ended up in a new 6 month black out and you lost interest in the mac and never returned here? All hope would be gone. 4 recipies/year just doesn´t cut it.
  
  
  
  Is that 180 f or c?
• Reply 3 of 15

  ganondorf Posts: 573member

  February 23, 2004 1:22PM

  1 can of Spaghetti-O's
  
  follow directions on can
• Reply 4 of 15

  hassan i sabbah Posts: 3,987member

  February 23, 2004 1:23PM

  Anders:
  
  
  
  I'm not giving up on Macs or you.
  
  
  
  That's 180c / gas mark 4, but you can happily cook it hotter and shorter. Take it all out when's it's crispy and soft in the inside.
  
  
  
  Oh, oh oh: a nice thing to do is to roast whole cloves of garlic with the vegetables. Don't peel them or chop them when you roast them, just squeeze out the garlic cloves and throw them whole in the soup when they're done. Roast garlic tastes completely different to fried garlic and is one of the best things in the world.
• Reply 5 of 15

  thuh freak Posts: 2,664member

  February 23, 2004 1:46PM

  i know how to make very few things, but i enjoy them very much. the easiest not-ridiculously-easy thing i know, is french toast. two eggs, small amount of milk, if available a kicker of vanilla, and cinnamon. mashed together, then spread onto bread. bread should now be thrown haphazardly onto a well buttered frying pan of some kind. failure to properly butter the pan will result in burning sensations, as perceived by the bread/pan, and stuck bread, and possibly black smoke. extra points awarded if the various pieces of soggy bread are hanging off the pan. the mixture can sometimes make 3 pieces. an extra egg, and a lil more milk, secure the fourth, and (if you get those real fat eggs) fifth piece. best served with english muffins, orange juice and several slabs of greasy, fattening bacon. the bacon juice can substitute for butter on the pan, if you feel you dont have enough cholesterol inside your ventricles.
  
  
  
  my second favorite thing to make is pizza. i dont do that d'jornos stuff, though i do cheat. theres this dough mix, i dont know the name or nufin, but you add some water to it, whilst the oven is preheating at 450F (or is it 350F? i'm not sure. i just kind of memorized how to turn my hand on the ol' dial). mix it thoroughly, but regardless of how good a mixer you be, you'll invariably have to add extra flower (or flour, at your discretion). then form into a circle (or other shape(s), for a nontraditional dish) on a metal dealie. turn the edges of this shape in such a way as to block the flowing sauce which will soon fill. at this point, i optionally add an under layer of mozarella. after the optional moz, i put a layer of marinara sauce (meat sauces, or generally other tomato sauces will work, but marinara is the best). it should cover the underlayer of cheese, if such a layer was made. if toppings are considered, i would now throw them on, but usually if i'm cooking for myself, it means i dont have enough money to afford such extravagances, and (i tell myself) i dont much like toppings anyway. top soil (ie, cheese) is now added, ontop. some people would put toppings on over the topsoil, but what do they know? i get about two pinches of oregano (accent on the 'a', ala Marge), and i put it over the pie evenly. its not absolutely necessary, but the pizza tastes a lot better with the oreGAno. i now put the metal dealie into the oven, and cook for 12-17 minutes, varying on the internal combustion routines of the oven. pop it out, and enjoy thoroughly. my pizza is better than anything i ever order. the pie is pretty small though, hardly enough for more than 2 people, and one person can easily handle it.
• Reply 6 of 15

  anders Posts: 6,523member

  February 23, 2004 1:53PM

  I´ll make my chocolate recipe widely available very soon.
• Reply 7 of 15

  harald Posts: 2,152member

  February 23, 2004 2:06PM

  Quote:
  

  
  Originally posted by Anders
  
  I´ll make my chocolate recipe widely available very soon.
  

  
  

  
  
  Now. Now dammit.
• Reply 8 of 15

  mattjohndrow Posts: 1,618member

  February 23, 2004 2:22PM

  truffles, got this one off of BBC, and i'm a sugar freak, so, here goes:
  
  
  
  

  Quote:
  

  
  ingredients
  
  
  
  200g/7oz dark chocolate, broken into pieces
  
  175ml/6fl oz double cream
  
  5 tbsp brandy, rum or other spirit of your choice (optional)
  
  cocoa, icing sugar or finely crushed nuts, to finish
  
  
  
  
  
  Method
  
  
  
  1. Cover a baking tray tightly with two layers of cling film to put the truffles on to set.
  
  2. Tip the chocolate pieces into a bowl.
  
  3. Pour the cream into a pan and bring to a rolling boil.
  
  4. Pour over the chocolate and stir until all the chocolate is melted. If you want to add booze, mix it in at this point.
  
  5. Allow the mixture to cool at room temperature - this will take about 1½ hours - by which time it should be set.
  
  6. Using a melon baller or teaspoon, scoop out bite-sized pieces. Dust your hands with icing sugar to stop them sticking and roll the pieces into balls.
  
  7. Roll in sifted icing sugar, cocoa or crushed nuts and place them on the prepared tray.
  
  8. Once they are set you can store them in an airtight container in the fridge for about a week.
  

  
  

  
  
  
• Reply 9 of 15

  progmac Posts: 1,850member

  February 23, 2004 2:25PM

  Quote:
  

  
  Originally posted by Hassan i Sabbah
  
  Progmac. Here's a nice soup for ya. It's really easy but utterly delicious and I make it all the time, especially in winter.
  
  
  
  Roast some sweet potatoes and some squash at about 180 degrees for about half an hour in some oil with some rosemary and some thyme. (If you can get yams uses half a yam instead of the squash. You don't need to peel the squash.)
  
  
  
  While that's roasting, fry up some onions, some chillies and some garlic.
  
  
  
  When they're done, add the the roast veg, put in some vegetable stock and some coconut milk and let it all simmer a bit with some coriander. The veg should be done, even crispy, and the onions should be nice and soft, so it doesn't need long at all.
  
  
  
  You need a blender to finish this soup, so blend it now.
  
  
  
  Garnish with some coriander leaves and serve nice and hot with some crusty bread.
  
  
  
  Delicious, I say. We need more recipe threads.
  

  
  

  
  
  man, this one sounds REALLY tasty. too bad i don't have a blender...i might have to disappear my fiancee's blender, i have never seen her use it anyways.
  
  
  
  i think i will bake a pizza tonight in honor of Freak. i'll probably make the dough though...well maybe not, depending on my laziness level
• Reply 10 of 15

  progmac Posts: 1,850member

  February 23, 2004 2:26PM

  Quote:
  

  
  Originally posted by mattjohndrow
  
  truffles, got this one off of BBC, and i'm a sugar freak, so, here goes:
  

  
  

  
  
  this chocolate stuff sounds so good. unfortunately, chocolate gives me canker sores
• Reply 11 of 15

  mattjohndrow Posts: 1,618member

  February 23, 2004 2:33PM

  dude, that friggin' sucks, i love chocolate, i feel your pain man, i can't eat peanut butter.
• Reply 12 of 15

  drewprops Posts: 2,321member

  February 23, 2004 3:35PM

  I'll keep tossing this link up whenever recipes are mentioned...it's a cookbook I made last month with the help of some of my friends/colleagues. PDF format, 768kb in size.
  
  
  
  http://www.drewprops.com/downloads/other/sixdegrees.pdf
• Reply 13 of 15

  rogue master Posts: 121member

  February 23, 2004 8:06PM

  Here is a hot chili recipe that I love and has been given rave reviews from friends who have made it. It does not have any tomatoes.
  
  
  
  1/4 cup olive or vegetable oil
  
  3-4 lbs ground beef
  
  2 chopped onions
  
  2 chopped green peppers
  
  1 cup sliced jalepenos (the hot marinated kind)
  
  1/3 cup chili powder
  
  1 tbs oregano
  
  2 ts cumin
  
  1 ts salt
  
  1 cup beer (I prefer a dark beer as it adds more flavor)
  
  shredded cheese (optional)
  
  
  
  Brown the beef in a oil with 2 tbs oil. I use 2 lbs ground sirloin and 2 lbs ground turkey so it is fairly low fat. Remove water/fat after browning and put meat into crock pot.
  
  
  
  Saute the onions and green peppers with 2 tbs oil in the same skillet that you used for the beef.
  
  
  
  Mix sauted onions/peppers and all remaining ingredients with the beef. If I'm making the chili for myself only (which I normally do), I put in 1 1/2 cups of jalepenos.
  
  
  
  Cook on low for 6-8 hours or on high for 3-4 hours.
  
  
  
  I serve with shredded cheese. The chili goes down very well with a good beer.
  
  
  
  Trust me, if you like hot food, you won't be disappointed.
• Reply 14 of 15

  splinemodel Posts: 7,311member

  February 24, 2004 12:54AM

  2 lb ribeye
  
  fire
  
  salt
  
  beer
  
  
  
  The thing I'm most looking forward to about moving to Florida is that it's grill season all year. But I will miss the irradiated ground beef that is available at this otherwise awful store called "Wegmans." You just need to heat the stuff up. It's frickin awesome. . .
  
  
  
  In the winter up here, my culinary art is suprisingly similar to that cooking scene with Tom Hanks from "Bachelor Party," (which incidentally is one of his better works ) But I have a severely compromised sense of smell so cuisine is lost on me anyway. Eating steak gets expensive, though, so when I'm alone I eat a pretty steady diet of canned tuna, bananas, and broccoli. I like to mix them all together with some helmann's original to round it out. If you're feeling creative you can toss on some chocolate sauce or various spices.
  
  
  
  Honestly, I'm not joking. I lived on this stuff last summer when I wasn't grilling. Chocolate sauce and all. It you can get past the mental block, it's really quite good.
  
  
  
  Anyway, I appreciate the chili recipes since I'm also a huge chili fan. Will try. . . . Gotta say, though, that Cincinnatti style just doesn't cut the mustard. Those Texas spices make it.
  
  
  
  One last thing. . .
  
  The one "sophisticated" food I make every now an then is called "Beer Can Chicken." It was written up in the Times a while ago since some guy who won all sorts of chicken cook-off's did it.
  
  
  
  get a chicken. The smaller ones are best.
  
  get a can of beer.
  
  get your favorite seasoning. I like cajun style.
  
  
  
  You can rub down the bird if you want, though injecting the cajun spiced olive oil into the bird is faster and better.
  
  
  
  Drink half the beer, and dump some cajun spice in it.
  
  
  
  Shove the can into the opening in the bird. (as far as I can tell, this is the bird's ass. you know, the thing you stick your hand in to gut it. . .)
  
  
  
  Stand up the bird with can shoved in it on your grill. Slow cook it for a few hours. Make sure to monitor the bird every now and then. Usually it takes about 3 hours for me, though it's hard for me to tell you how much charcoal I'm using. . . anyway, if you're using a gas grill, set the burners to low-off-low.
  
  
  
  It's tasty bird. I swear.
• Reply 15 of 15

  kickaha Posts: 8,760member

  February 24, 2004 1:18AM

  Oh I like that idea... nice! Cheap roasting stand, the beer and spices boil out onto the inside... perfect!
  
  
  
  I found out the hard way once though, that injecting brats with beer doesn't work.
  
  
  
  1) Beer contains alcohol.
  
  
  
  2) Alcohol is flammable.
  
  
  
  3) Injecting requires making a small puncture hole in the casing.
  
  
  
  4) When beer boils off the alcohol, it expands and needs somewhere to go.
  
  
  
  5) It finds the injection hole and escapes at high speed.
  
  
  
  6) A high speed aereated alcohol/air mixture.
  
  
  
  7) Into open flame.
  
  
  
  
  
  
  
  
  
  
  
  I blew up my weiners.