The Recipe Thread

Discussion in 'General Discussion' started by OmegaScourge, Sep 4, 2008.

  1. OmegaScourge

    OmegaScourge Custom Made TFW2005 Supporter

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    after reading about what everyone had for dinner in the other thread and also that DeeFuzz came up with a good idea (about swapping recipes)...why not make a thread about recipes that who knows, other people might share or try...i know i'll try other people's recipes

    Here's a Filipino dessert that was really popular when i made it at school (i was really shocked actually how fast it got eaten) and something my friend's and I always make when we BBQ
    Bibingka (Rice Flour Cake), my auntie's version:
    1x box Mochiko Flour
    3 c Sugar
    2.5 tsp Baking Powder
    2 c Milk
    4 oz Butter, Melted
    5 eggs
    1 tsp Vanilla Extract
    1 can Coconut Milk

    1. Mix all ingredients in bowl til smooth.
    2. Spray baking pan with spray or butter, add mixture.
    2. Cook at 300 degrees F for ~1 (or til toothpick comes out dry)


    and another easy one, so far, one of the better versions:
    Haupia (recipe from Uwajimaya recipe card)
    1x 12oz can Coconut Milk
    3/4 c Water
    1/3 c Sugar
    1/4 c Cornstarch

    1. Combine water, sugar, and cornstarch.
    2. Add to coconut milk on saucepan. Cook til thickens.
    3. Pour into container, chill.


    i got others (not just baking) but i can't find my book that has it and my computer recipe program somehow lost it all....
     
  2. TheIncredibleHulk

    TheIncredibleHulk Find Gary Busey!

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    I just grill.

    I make hamburgers with Seasoned Salt, Pepper, and Garlic Powder. They're really good. My wife's family loves them.

    Also good on chicken, pork chops, and steak.
     
  3. Erector

    Erector I ruined the Hall of Fame

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    This is my favourite dessert recipe:

    Hot chocolate and orange souffle
    (makes 6)


    Ingredients:
    4 tbsp double cream
    ½ orange, juice and finely grated zest only
    250g/8 oz plain chocolate, finely chopped
    90g/3 oz caster sugar or vanilla sugar
    4 egg yolks
    6 egg whites
    pinch of salt
    icing sugar, for dusting
    To prepare dishes
    unsalted butter
    caster sugar

    To serve:
    whipped cream
    Grand Marnier

    Method:
    1. Preheat the oven to 200C/400F/Gas 6.
    2. Butter 6 small ovenproof soufflé dishes or ramekins, each large enough to take 200-300ml (1/3-½ pint) and dust with caster sugar.
    3. Put the cream, orange zest and juice into a saucepan large enough to take the chocolate, and bring up to the boil.
    4. Tip the chocolate in, then draw off the heat and stir until melted.
    5. Now stir in the sugar, then the egg yolks, one at a time.
    6. Whisk the egg whites with the salt until stiff. Fold into the chocolate sauce.
    7. Pour into the prepared soufflé dishes, then slide them straight into the freezer (covered with cling film) or into the hot oven.
    8. Bake for 15-20 minutes (for unfrozen) or 20-25 minutes (for frozen) until well risen.
    9. Dust with icing sugar and serve at once with some whipped cream, mixed with a few splashes of Grand Marnier.
     
  4. BlitzFire

    BlitzFire Well-Known Member

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    my potatoes are great...my parents love them and so do my gfs. and our kids do lol


    dice potatoes (however many you need)
    and spice to taste. i use:
    italian seasoning,
    garlic powder,
    pepper,
    bbq chicken seasning
    cajun

    then you put them in a pan, oil them up nice and good with some evoo
    put in the oven at about 420degrees Farenheit (sp?)
     
  5. Dark_Convoy

    Dark_Convoy Old Bastard Veteran

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    One of my personal favorites:

    Take 1 bag of ramin noodles, throw the flavor packet away then boil them until they are tender. Now take a bag of frozen stir fry vegetables and throw them in a preheated pan with a little olive oil, stir fry them until they are tender. Once the vegetables are tender, put some drained canned pineapple in as well (if you like that sort of thing) If you want you can throw in some chicken strips too. Once everything in cooked, throw in the noodles and some Thai Peanut Sauce (my favorite brand is House of Tsang Bangkok Padang) and let it simmer for a bit until the sauce thickens up.

    You can also substitute rice for the noodles.
     
    Last edited: Sep 4, 2008
  6. drippy

    drippy is a freethinker.

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    Not my chili recipe, but excellent none the less.

    Blue's Own Texas-style Chili Recipe
    January 3, 2001
    by Stephen "Blue" Heaslip

    This is what you call Texas-style chili, which is a glorification of beef in all its goodness, but keeping with a grand tradition, eschews things that many would readily associate with chili, like tomatoes and beans.
    Here goes, this is about the best I can do to translate what is a seat-of-the-pants process into measurements and a recipe. Be warned, the two alternates are for the three-alarm (family) version and the true six-alarm (which I only make for my wife and myself) variants, as they are the only versions I make, if you want milder, adjust the chili powder and peppers down to taste. Feel free to experiment with the varieties of peppers you use, you can find some interesting exotic dried, fresh and jarred peppers out there, which can greatly alter the hotness and taste of the finished product.

    Ingredients

    ·7 lbs beef, trimmed and cut into 1inch to 2 inch cubes (they will break up during cooking) -- your choice of cut -- I like some amount of sirloin in there myself, but stewing beef works more than fine
    ·Approx 7 cups beef broth (4 14-1/2 oz cans)
    ·3/4 cup olive oil
    ·15 cloves garlic -- finely chopped
    ·3/4 cup flour
    ·1 bottle beer
    ·3 oz tequila -- if of legal age, 4-1/2 oz
    ·3 oz blackstrap molasses
    ·1 tablespoon Mexican oregano
    ·2 tablespoons cumin
    ·1/3 cup chili powder (to taste)
    ·1 dash ginger
    ·1 dash nutmeg
    ·1 tspn salt
    ·1 tspn ground black pepper
    ·1 tspn white pepper
    ·1 tspn cayenne pepper
    ·5 oz jarred hot jalapeno peppers and juice or equivalent quantity of sliced fresh hot jalapeno peppers.
    ·For the six-alarm version, also add a similar quantity of sliced jarred habanero peppers, or fresh ones, if you want to be fugu fish careful when handling them. Be very careful when handling the jarred ones as well (being pre-sliced, they're easier to deal with) because you don't want even traces of this stuff undiluted on your skin, much less in your eyes, or directly on anything that might find its way into your mouth, your family's mouths, or basically anybody's mouth but your worst enemy's.

    Directions

    ·Place beef in a Dutch oven or similar large pot in the olive oil and cook low heat until browned
    ·Add 3 oz tequila and stir -- if using the legal age variant, drink the other 1-1/2 oz tequila
    ·Stir in garlic
    ·Slowly add a mixture of the flower and chili powder, stirring constantly to blend in evenly
    ·Add beer... stir
    ·Add molasses... stir
    ·Add cumin and oregano by rubbing them between the palms of your hands... stir
    ·Add peppers and remaining spices... stir
    ·Add all but one can (all but approx. 2 cups) beef broth, stirring.
    ·Bring to a slow boil for a 1/2 hour or so, stirring often, then lower heat and simmer for a while, stirring occasionally.
    ·Do not be worried if it sticks a bit to the bottom of the pan, just make sure to scrape those parts up when stirring (a wooden spoon is good for this)... those bits add flavor ;) 
    ·At some point a couple of hours into the simmering when it's cooked away a good bit of broth, remove from heat and allow to come to room temperature, then place in fridge for a few hours until cold (if you are in a hurry, this step can be skipped, but I think it helps).
    ·Anytime within the next 12 hours after chilled, resume cooking over low heat.
    ·When nearly at chili-like consistency, add the remaining beef broth.
    ·Cook until at proper chili consistency again, and serve with rice.

    By the way, if you find chili, or any other spicy food too hot, try to resist the urge to douse the fire with water, eating bread will cut the heat much more effectively.


    Enjoy!





    BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
    Recipe: Dogfish Head 90 Minute IPA Clone (14C.1)
    Brewer: drippy
    Asst Brewer:
    Style: Imperial IPA
    TYPE: All Grain
    Taste:

    Recipe Specifications
    --------------------------
    Batch Size: 5.00 gal
    Boil Size: 6.49 gal
    Estimated OG: 1.090 SG
    Estimated Color: 10.9 SRM
    Estimated IBU: 99.2 IBU
    Brewhouse Efficiency: 67.00 %
    Boil Time: 60 Minutes

    Ingredients:
    ------------
    Amount Item Type % or IBU
    16.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 90.91 %
    1.65 lb Amber Malt (35.0 SRM) Grain 9.09 %
    2.00 oz Amarillo Gold [8.90 %] (90 min) Hops 51.7 IBU
    1.00 oz Amarillo Gold [8.90 %] (Dry Hop 5 days) Hops -
    0.50 oz Simcoe [11.90 %] (Dry Hop 5 days) Hops -
    0.50 oz Warrior [16.90 %] (Dry Hop 5 days) Hops -
    0.62 oz Simcoe [11.90 %] (90 min) Hops 21.4 IBU
    0.53 oz Warrior [16.90 %] (90 min) Hops 26.0 IBU
    0.25 tsp Irish Moss (Boil 10.0 min) Misc
    1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
    1 Pkgs Whitbread Ale (Wyeast Labs #1099) [StarterYeast-Ale


    Mash Schedule: Temperature Mash, 2 Step, Full Body
    Total Grain Weight: 18.15 lb
    ----------------------------
    Temperature Mash, 2 Step, Full Body
    Step Time Name Description Step Temp
    1 min Protein Rest Add 22.69 qt of water and heat to 12122.0 F
    60 min Saccharification Heat to 149.0 F over 15 min 149.0 F
    10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

    Step by Step
    Mash in at 122 *F (50 *C), then raise the temp. to 149 *F (65 *C) until conversion is complete. Mash out to 170 *F (77 *C). Boil the wort for 105 minutes. Starting with 90 minutes left in the boil, begin slowly and evenly adding hops to the kettle. (This works out to a little over .25 oz. of hops every 7.5 minutes.) Start fermentation at 71 *F (22 *C) and let raise to 74 *F (23 *C). Dry hop in secondary at 71 *F for 3-5 days, then cool to 32 *F (0 *C).

    90-Minute IPA clone (Dogfish Head)
    (5 gallons/19L, all-grain)
    OG = 1.088 FG = 1.021
    IBU = 90 SRM = 13 ABV - 8.7%

    Ingredients
    16.5 lbs. Pilsner malt
    1.66 lbs. amber malt (35 *L)
    16 AAU Amarillo hops (90-0 mins)
    (2.0 oz. of 8% alpha acids)
    8.0 AAu Simcoe hops (90-0 mins)
    (0.62 oz. of 13% alpha acids)
    8.0 AAU Warrior hops (90-0 mins)
    (0.53 oz. of 15% alpha acids)
    1 oz. Amarillo hops (dry hops)
    0.5 oz. Simcoe hops (dry hops)
    0.5 oz. Warrior hops (dry hops)
    1 tsp. Iriish moss (15 mins)
    Wyeast 1099 (Whitbread Ale) yeast
    .75 cups corn sugar (for priming if bottling)

    Step by Step
    Mash in at 122 *F (50 *C), then raise the temp. to 149 *F (65 *C) until conversion is complete. Mash out to 170 *F (77 *C). Boil the wort for 105 minutes. Starting with 90 minutes left in the boil, begin slowly and evenly adding hops to the kettle. (This works out to a little over .25 oz. of hops every 7.5 minutes.) Start fermentation at 71 *F (22 *C) and let raise to 74 *F (23 *C). Dry hop in secondary at 71 *F for 3-5 days, then cool to 32 *F (0 *C).

    Extract Option:
    Replace Pilsner malt with 8.0 lbs. dried malt extract and 1.75 lbs. of Pilsner Malt. Steep crushed grains in 1.1 gallons (4 L) of water at 150 *F (66 *C) for 45 minutes. Follow the remaining instuctions in the all-grain recipe.
     
  7. Katamari Prime

    Katamari Prime Hassan Chop! TFW2005 Supporter

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    Wok Grilled rice:

    2 cups prepared rice
    1/2 to 3/4 pound of Char siu pork, diced ( chunks in package work best)
    1 Onion and/or Shallot, diced
    1 pound of assorted vegetables, sliced, cut, diced as needed
    soy sauce
    vegetable oil
    aluminum foil

    Heat coals of Barbeque grill, place grate and wok on grate, let wok heat for five minutes. Oil wok(Oil should show you if wok is sufficiently hot), add vegetables. add soy sauce to taste, keep moving to prevent burning. when done, place vegatables in separate bowl, cover with foil. let wok heat up again, add pork,moving contents often, cook until desired char, add to bowl with vegetables. Allow wok to heat up again, add rice, stirring often, and add spy sauce. add to bowl with vegetables and pork and mix thouroughly.

    Note: this idea came about after learning that most stove tops to not generate enough heat to really use a wok, but the grill has no such handy cap. I use Charcoal, but gas should work, depending on type.
     
  8. MikeTSI

    MikeTSI The Reclaimer TFW2005 Supporter

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    My two favorite things in the world:

    Chicken Spaghetti

    ¼ cup green pepper, diced (Tastes better without these, IMO)
    ¼ cup chopped onion
    1 can cream of mushroom soup
    1 can Rotel tomatoes with green chili’s
    4 chicken breasts, cooked and shredded
    1 ½ lbs. velveeta, cubed
    1 lb. spaghetti, cooked
    1 can chicken broth

    Preheat oven to 350 degrees. In large mixing bowl, combine all ingredients and stir until cheese is mostly melted. Pour into 13 x 9 baking dish and bake for 30 minutes. Can be made in advance and baked as needed.





    And for dessert:

    Blueberry Salad

    2 small boxes grape jello
    1 can crushed pineapple, drained
    1 can blueberry filling
    1 ¼ cup boiling water

    Mix jello into boiling water; add pineapple and blueberries. Stir well. Let set in refrigerator until firm.

    Topping

    8 ounces cream cheese, softened
    1 cup (8 oz.) sour cream
    ½ cup sugar
    1 tsp. vanilla

    Blend all ingredients well and pour over top of jello. Garnish with chopped pecans, if desired.
     
  9. Screambug

    Screambug King of Transformers

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    MEN cook FOR REAL?!!!!!:D 

    Seriously, here's a very very very simple Frito Pie recipe:

    3 cups Frito corn chips, divided
    3/4 cup chopped onions (if you hate onions, leave it out!)
    1 cup shredded cheese
    2 1/2 cup your favorite chili

    Preheat oven to 350 degrees.

    Spread two cups of chips in baking dish. Sprinkle half onion and half cheese over chips. Pour chili over onion and cheese. Sprinkle remaining chips, onion, and cheese over chili.

    Bake 15-20 minutes or until cheese is bubbly. Serve hot.

    Enjoy!:wink: 

    (I love to cook, BTW and I'll post more recipes when I can.:) )
     
  10. TrickyDisco

    TrickyDisco <b><font color=blue>Voted TFW2005's Sexiest Female

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    So far, so good, hope to be able to try out some of these recipes soon! :) 

    Been meaning to post this for ages, so here is my famous:

    Red Chicken

    Ingredients:
    Chicken breast
    Red Pesto
    Black pepper
    Fresh basil
    Pasta Penne (but I also use farfalle or pipe rigate)
    Extra Virgin Olive oil
    Cherry tomatoes
    Red onion
    Cucumber
    Rocky mountain salad

    Preparation:
    Slice the chicken breast pieces in half (ratio is 1 1/2 piece per person, I always go with 2 for they are THAT popular! ;)  ) and place in a shallow baking pan. Grind black pepper and then spread the red pesto over the pieces, covering them completely. Then cut up some fresh basil on top, and throw in the oven for half an hour @ 200°c.

    Once chicken is in the oven, start cooking the pasta and preparing the salad:
    Cut the cherry tomatoes in halves, slice up some cucumber and red onion and throw in with the ready-mixed rocky salad. Stir together and sprinkle some black pepper and Extra Virgin olive oil over the mix.

    Once chicken is done, spoon some of excess pesto juice at the bottom of the pan over the pasta to give it some oomph!

    I also serve some sliced tomato bread with spicy hávarti cheese, which never fails to hit the spot. :) 

    Enjoy!
     
  11. Paladin

    Paladin Have Zord, Will Travel

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    Pepperoni Chicken Rolls:


    * 4 skinless, boneless chicken breasts
    * 20 slices pepperoni sausage
    * 8 ounces pepperoni sausage, chopped
    * 4 slices mozzarella cheese
    * 1 (28 ounce) jar spaghetti sauce
    * 1 pinch garlic powder
    * salt and pepper to taste
    * 1 teaspoon Italian-style seasoning

    * add to recipe box Add to Recipe Box
    My folders:
    * add to shopping list Add to Shopping List
    * add a personal note Add a Personal Note

    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Pound chicken breasts flat with a meat mallet. Season to taste with garlic powder, salt, pepper and Italian style seasoning.
    3. Place 4 to 5 slices pepperoni on each breast and top each with a slice of cheese. Roll up breasts and fasten with toothpicks.
    4. Fry the pepperoni in a medium skillet until it has released most of its oil. Remove pepperoni from skillet and set aside. Brown chicken rolls in pepperoni oil about 5 to 10 minutes each side. Place chicken in a baking dish. Combine spaghetti sauce and sliced pepperoni and pour over chicken.
    5. Bake in the preheated oven for 30 to 40 minutes.


    Substitute your own spices/sauces as you prefer. End result is delicious! :D 
     
  12. Paladin

    Paladin Have Zord, Will Travel

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    Pepperoni Chicken Rolls:


    * 4 skinless, boneless chicken breasts
    * 20 slices pepperoni sausage
    * 8 ounces pepperoni sausage, chopped
    * 4 slices mozzarella cheese
    * 1 (28 ounce) jar spaghetti sauce
    * 1 pinch garlic powder
    * salt and pepper to taste
    * 1 teaspoon Italian-style seasoning

    * add to recipe box Add to Recipe Box
    My folders:
    * add to shopping list Add to Shopping List
    * add a personal note Add a Personal Note

    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Pound chicken breasts flat with a meat mallet. Season to taste with garlic powder, salt, pepper and Italian style seasoning.
    3. Place 4 to 5 slices pepperoni on each breast and top each with a slice of cheese. Roll up breasts and fasten with toothpicks.
    4. Fry the pepperoni in a medium skillet until it has released most of its oil. Remove pepperoni from skillet and set aside. Brown chicken rolls in pepperoni oil about 5 to 10 minutes each side. Place chicken in a baking dish. Combine spaghetti sauce and sliced pepperoni and pour over chicken.
    5. Bake in the preheated oven for 30 to 40 minutes.


    Substitute your own spices/sauces as you prefer. End result is delicious! :D 
     
  13. MegaMoonMan

    MegaMoonMan www.megamoonman.com TFW2005 Supporter

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    I made these for a party we had last weekend, people thought I was god.

    Homemade bacon-wrapped jalepeno poppers

    You need:

    15-20 good sized jalepenos
    1 - 8 oz. package cream cheese (let it warm up for easier mixing)
    1 cup shredded cheddar
    lotsa bacon
    optional - 1/2 TBS garlic powder and 1/2 TBS cumin powder, or whatever spices you like

    Cut jalapenos in half, scoop out seeds and pithy stuff.
    Mix cheeses together with spices, mash it all together well.
    Fill jalapeno halves with cheese mixture, then tightly wrap each half with a strip of bacon.
    Put them on a foil-covered cookie pan (cut side up) and broil them for 15-20 minutes, or until bacon is cooked and crispy to your liking.
     
    Last edited: Sep 24, 2008
  14. Moroni Prime

    Moroni Prime #TFYLP Podcast

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  15. MegaMoonMan

    MegaMoonMan www.megamoonman.com TFW2005 Supporter

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    Last edited: Sep 24, 2008
  16. Moroni Prime

    Moroni Prime #TFYLP Podcast

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    the link isn't faulty, works just fine. My point is that I tried the cookbook idea once before and was scoffed at. The only one I feel that took the idea seriously was Zeta Otaku with his Dip De Dan on Page 3.
     
  17. MegaMoonMan

    MegaMoonMan www.megamoonman.com TFW2005 Supporter

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    When I click the original link you made it takes me to the index, but the link I quoted works. Weird.

    Anyway, nobody is scoffing at this, or trying to make a cookbook either - it's just a thread with recipes in it. No harm done.
     
  18. Moroni Prime

    Moroni Prime #TFYLP Podcast

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    Right. I just thought it a good idea to reference the older thread. No harm done, none intended.

    At any rate, back on topic......

    Best Breakfast Sandwich Ever

    2 Slices Toasted White Bread ( I prefer wheat myself )
    1-2 Eggs (**depending on how hungry you are)
    3-5 oz of Ground Breakfast Sausage shaped into a patty (See Eggs**)
    2-4 strips of Bacon or Turkey Bacon (depending on preference)
    1-2 slices of American Cheese (Again, See Eggs**)
    1 Teaspoon of Biscuit Gravy (Pepper Gravy)

    Cook Eggs, Bacon, Sausage to preference. Assemble Sandwich, and Enjoy.
     

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