Post/Author/DateTime	Post
#1 trappedslider Jun 30, 2011 12:26:29	So,lets see what awesome recipes we can collect from folks here in the OTT and i'll start with this one given to me from an Orc WizO_Chaos' Marvelous Meatloaf This meatloaf is so good, my kids scarf it down, my mother-in-law calls a few days in advance and says "I'm coming over on Thursday, can we have meatloaf?" Now, there are 6 people in our immediate family. One meatloaf will usually feed all of us and Christopher's mother when I also make a BIG bowl of homemade mac and cheese. If we want cold meatloaf sandwiches the next day, or leftovers for lunches at work, I'll make two. They can easily and quickly be done at the same time. Ingredients: 2 eggs 3/4 cup milk 1 medium onion chopped 1/2 cup bread crumbs 1 tsp sage 1 Tbsp dried thyme 1.5 - 2 lbs ground beef (lower fat content the better or it will cook away to nothing) Topping (recipe below) Directions: Preheat oven to 350 degrees and have a 13x9 inch pan waiting Mix the eggs and milk in a medium size bowl Add in the onion and bread crumbs, and herbs. Mix well Add the ground beef and mix well using hands (take off rings before doing this ) After mushing it together well, dump it into the pan and shape it into a loaf shape. Longer is better since it will cook more evenly. Bake for 50 minutes. (Set a timer ) Meanwhile in a measuring cup, combine 1/4 cup ketchup, 2 Tbsp brown sugar and 1 tsp prepared mustard. When 50 minutes is up, take pan out and pour off the grease into heat resistant container. (Be CAREFUL - this can be heavy and HOT) Spoon topping over the loaf and spread evenly. Put back into oven and bake for another 10 minutes. Take out of oven, slice and serve. It goes REALLY good with home made macaroni and cheese (not that nasty boxed stuff) The sauce is the key to this meatloaf. The sage and thyme are great, but when mixed with the sweet and sourness of the sauce ..oh it's SO good! and WizO_Chaos' Famous Homemade Brownies Ingredients 1/2 cup good quality powder cocoa (any brand will do in a pinch) 2 cups sugar 1/2 cup unsalted butter - softened (marg will do, but will NOT be anywhere near the same - I wholeheartedly recommend using unsalted butter) 3 eggs 2 tsp vanilla 1 1/2 cups all-purpose flour 1 tsp salt Directions Preheat oven to 375 degrees. Grease and line a 9x9 baking dish with aluminum foil. I use my old square Corningware dish. In a large mixing bowl, combine the cocoa powder and the sugar, mix well. Add the melted butter and stir. Add eggs and vanilla. Beat with mixer on low-medium speed for 1-2 minutes. Add the sifted AP flour and salt. Beat with mixer on low speed til flour is all combined into the batter. Then Beat on medium-high for 3-5 minutes. The finished batter will show a change in color slightly to a light brown as the air is whipped into it. Pour into prepared pan and bake at 375 for 30 minutes. It's done when fork test comes out moist and crumbly - not liquid looking. But don't overbake. Take brownies out of pan using the aluminum liner, immediately. Let them set on a cutting board for about 5 minutes, then cut into squares. They do NOT need icing.
#2 pigknight Jun 30, 2011 12:35:46	Let it be known, most OTTers are hostile to ORCs and ORC-sympathizers.
#3 ADHadh Jun 30, 2011 13:04:09	Let it be known, most OTTers are hostile to ORCs and ORC-sympathizers. Bribing with food looks like a viable PR move then.
#4 Cpt_Micha Jun 30, 2011 13:16:23	Micha's Bacon Cheddar Balls* Start with biscuit dough roll it into a ball, impregnate it with bacon bits. Wrap in bacon and secure it with toothpick as necessary. Deep Fry until bacon is cooked. Prepare a Cheddar cheese sauce. Add black pepper.  Dunk the ball into melted cheese sauce, sprinkle bacon bits ontop and serve. *I will not assume any responsibility for any heart attacks caused by these.
#5 jetshield Jun 30, 2011 16:17:04	@slider If you were serious about an OTT cookbook, you'd scour the OTT for previously posted recipes and repost them here (with credit). I considered starting a cookbook thread when the sunblock thread wandered off the tracks, but I'm too lazy to do what I just said, so I didn't.
#6 Cpt_Micha Jun 30, 2011 16:19:10	and he would find, the delicious baked good thread at some point (assuming it wasn't poofed during the forum transfer) And probably various postings and repostings of my Hearattack in ball form the bacon cheddar ball.
#7 oxybe Jun 30, 2011 16:46:20	i guess if we're having a serious talk about food i should post the Oxycurry: prepare 3 nice pieces of chicken in slices mix together: -teaspoon of generic curry paste -some Garam Masala -some ground Cardamom -some curry powder -some sriracha sauce -that awesome spice mix my buddy brought back from the east that i can't readily identify other then say it's awesome -empty the seeds of 5-8 red thai peppers into it to cook:  -heat up some fish oil in a deep pan -onion, garlic, ginger, crushed almonds, the pepper husks & half a lime's juice. all fresh -stir until the base is fried -the spice mix and let fry a bit.  -add the chicken raw and a can of coconut milk + a wee bit of water. stir until it's a nice yellow-brown and mostly evaporated. serve with rice.
#8 jetshield Jun 30, 2011 17:04:26	What to do with that polenta stuff. Heat 1 tablespoon of olive oil in a saute pan. Place polenta squares in pan and cook until golden brown on both sides. In another pan, heat 1 tablespoon olive oil. Add 2 diced tomatoes and 3 cloves chopped garlic. Cook for about 3 minutes. Whisk in 1/2 cup dry white wine (carefull using alcohol around open flames) and 1/2 cup butter. Reduce until thickened. Add 1/2 cup chopped fresh basil leaves and 1/2 bunch fresh thyme leaves. Put polenta on serving platter. Pour sauce over polenta squares. Top with crumbled blue cheese (and leftover roast chicken if you have it).
#9 trappedslider Jun 30, 2011 17:20:53	I think I posted a picture of this in another cooking thread at some point here, but here's the recipe for my Sweet&Sour. Korean-Style Sweet&Sour Picture
#10 trappedslider Jun 30, 2011 17:24:52	TATER TOT CASSEROLE Show 1 can cream of mushroom soup 1 bag tater tots shredded cheese 1 lb of ground hamburger meat serves: 6 or 7 Brown hamburger meat. Add cream of mushroom soup and stir together continuously. Let simmer on low heat for 15 minutes. Place mixture in the bottom of a casserole dish. Lay tater tots neatly on top of the mixture. Place in oven on 350' and let the tater tots brown. Sprinkle with cheese; melt it in the oven and ENJOY.
#11 jetshield Jun 30, 2011 17:27:49	Wow. I didn't think you'd really do it.
#12 trappedslider Jun 30, 2011 17:42:46	Wow. I didn't think you'd really do it. those are pulled from the other community cookbook i started a few years back,it hwoever also got bogged down by non recipe dicussion
#13 jetshield Jun 30, 2011 19:55:08	Nothing stays on topic here for long. However, in the spirit of cooperation, I'll give it a shot. Quik-'n'-Easy Bullhead Bake 4 bullhead filets (more or less depending on size) 2 tablespoons onion soup mix (the dry instant stuff) 1/2 cup sour cream (fat free) 1/2 cup breadcrumbs (the store bought kind) 1 tablespoon grated parmesan cheese 1/4 teaspoon paprika 2 tablespoons olive oil (or butter or margarine if you prefer, melted) Your garnish of choice Preheat oven to 500oF Mix the sour cream and soup mix in a bowl. In a seperate bowl (or tray) mix bread crumbs, parm, and paprika. Dip filets in sour cream mix. Dredge in crumb mix. Put 'em in a baking dish (greased), and drizzle olive oil over them. Bake for ~10 minutes, or until done. Garnish.
#14 WolfLordBran Jun 30, 2011 22:14:57	What to do with that polenta stuff. Heat 1 tablespoon of olive oil in a saute pan. Place polenta squares in pan and cook until golden brown on both sides. In another pan, heat 1 tablespoon olive oil. Add 2 diced tomatoes and 3 cloves chopped garlic. Cook for about 3 minutes. Whisk in 1/2 cup dry white wine (carefull using alcohol around open flames) and 1/2 cup butter. Reduce until thickened. Add 1/2 cup chopped fresh basil leaves and 1/2 bunch fresh thyme leaves. Put polenta on serving platter. Pour sauce over polenta squares. Top with crumbled blue cheese (and leftover roast chicken if you have it). Would it work minus the white wine (simply cuz there is none in the house)? Otherwise it sounds good though. I might try it out this weekend. I'll sub in some Italian sausage for chicken since we're just about out of that too. Mmm... delicious food for Bran...
#15 jetshield Jun 30, 2011 22:25:30	Would it work? Sure. It won't be the same, but that's what cooking is all about. Obviously, you're going to need some type of liquid to take the place of the wine. What you use largely depends on what you like. Edit: You can come somewhat close by using ~1/4 cup vinegar, 1/4 cup water (filtered or bottled is best), and ~1 tablespoon sugar. You won't get the full range of flavors the wine imparts, but it's about as close as I can come up with on short notice. Morning Edit: Wow. I must have been pretty tired last night. Ignore that 1st edit. While it would work, it's not the best option for this recipe. Just replace the wine with chicken or veggi broth or stock (preferably chicken), and add ~1 tablespoon of vinegar.
#16 WolfLordBran Jun 30, 2011 22:41:47	Well I am underage so I can't just go grab some from the store and honestly, I think I'd survive with the bastardized version. Either way I'll let you know how it turns out once I get that cooked up.
#17 trappedslider Jul 01, 2011 3:55:06	Don't usually measure stuff out for this recipe, and I have a horrid sense of taste, so what tastes good to me, might be too spicy for others...So, work it out. Iddig's Spiced Fried Potatoes Ingredients: 4-5 medium sized potatoes, don't peel 'em. Two Tablespoons of Extra Virgin Olive Oil Half an Onion (get rid of the onion paper covering, it's icky) Half of a Bell Pepper if you have it Mushrooms if you have them (any variety) Oregano Basil Thyme Paprika 4-5 Cloves of Crushed Garlic (I like garlic...) Worcestershire Sauce Shredded Cheese (optional, I like a good butterkase or smoked gouda) Sometimes I'll add in a touch of Whiskey early in the cooking for a bit of an alternative flavor. ------------------------------------------------------------------------ Cooking Instructions: Dice the Potatoes, Onion, Bell Pepper and Mushrooms. Heat the olive oil in a frying pan then, add the potatoes and onions, fry them for a few minutes, then add in the bell pepper and garkic. Season liberally with Oregano, Basil, Paprika, Thyme, and Dried Parsley. Fry everything until they're almost cooked all the way and add in the mushrooms, fry a bit longer, when it's all done cooking add in the shredded cheese and mix it all together and eat...Yum!!
#18 trappedslider Jul 01, 2011 3:57:27	Tin foil dinners are good on a tight budget what you do is get some hamburger or whatever else oyu want,along iwth some different veggies add any psices to the meat if your using meat,and then put it all on a piece of foil,then wrap it up and put on the girl or in the oven for about 45 mins at  350-400 depdning on the type of meat you use....and then take it out Crockpot Chicken and Dumplings Ingredients: * 4 skinless, boneless chicken breast halves * 2 tablespoons butter or margarine (I use lowfat) * 2 cans condensed cream of chicken soup (I use Healthy request) * 2 (10 ounce) cans biscuit dough, flattened and cut into 1/2 wide strips (approx) Directions: Place the chicken, butter, and soup in a slow cooker, and fill with enough water to cover. DO NOT put the dough in yet. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the biscuit dough strips in the slow cooker. Cook until the dough is no longer raw in the center. Just use a couple of forks to gently tear the chicken into shreds while still in the pot, and stir everything together til well mixed. This turns out a LOT like my Mom's chicken & dumplings which would take her ALL day to make from stewing the chicken, to making the dumpling dough and rolling it out to cooking the huge pot on the stove without it all burning and ruining it. I can NOT do her C&D justice. I have tried, and I know it was sheer divine talent that allowed her to cook the way she did. She was famous county-wide for her cooking! So, I just make mine in the crockpot using store bought stuff, and it really is just like sitting down to the table at Mom's. Good stuff, good memories.
#19 jetshield Jul 01, 2011 5:42:16	@Bran See my morning edit above before you start cooking. Note to self: Don't post half-asleep.
#20 trappedslider Jul 01, 2011 23:27:20	Diner cutlets]Marinade: 4-6T oil 1.5C water 1T nutritional yeast 1t salt .5t pepper 1T dried parsely 2t garlic powder 2t onion powder Dry Mix 1C cornmeal .5c flour 1t dried parsley .5t salt .5t onion powder .5t garlic powder .5t pepper 1# tofu, cut into 4-6 slabs Directions: Wrap tofu in plastic, then in foil. Freeze for at least 48 hours. Remove the foil and the wrap and place tofu in a dish. Cover in warm water and let sit until thawed wrote:
#21 Robin_Hoodlum Jul 01, 2011 23:30:32	Pot pie. Fork. Microwave. ... ... Will be glad when the ol' lady comes home, eh?
#22 trappedslider Jul 02, 2011 1:20:32	Pot pie. Fork. Microwave. ... ... Will be glad when the ol' lady comes home, eh? how long do i cook it for and do i stick the fork in before or after the pot pie is cooked?
#23 dirtyfrank Jul 02, 2011 3:26:05	@slider If you were serious about an OTT cookbook, you'd scour the OTT for previously posted recipes and repost them here (with credit). I considered starting a cookbook thread when the sunblock thread wandered off the tracks, but I'm too lazy to do what I just said, so I didn't. and he would find, the delicious baked good thread at some point (assuming it wasn't poofed during the forum transfer) And probably various postings and repostings of my Hearattack in ball form the bacon cheddar ball. mmhmm cuz about 2 yrs ago there was a recipe thread in the OTT if i remember correctly. Might be too much of a pain to dig up though so starting a new one might be better. If someone wants to do some digging though they can always get an ORC to merge them or just link to the old one(s).
#24 zammm Jul 02, 2011 5:48:43	[...]they can always get an ORC to merge them[...] Not quite; the current forum software is incapable of merging threads.
#25 oxybe Jul 02, 2011 9:50:47	i crush them myself. i don't cook with almonds enough to warrant buying a bag of pre-crushed ones, so i just grab the little i need from the grocer when coming home from work. they have one of those convenient "pull the lever/fill the bag as much as you want" thingies.   when i get home i simply keep them the bag, grab a skillet/pot/flat-and-heavy-object and start crushing. i pour the crushed almonds with the rest afterwords.
#26 dirtyfrank Jul 02, 2011 11:18:38	[...]they can always get an ORC to merge them[...] Not quite; the current forum software is incapable of merging threads. that sucks.
#27 jetshield Jul 02, 2011 11:31:51	Micha's Firey Cheese Pasta. Take angel hair pasta and cook until done. Remove Tostitoes spicy nacho cheese dip from fridge, put in the microwave and heat until serving hot. Take tostito's salsa from the fridge and add to pasta, next add tostito's nacho cheese dip into pasta. Take mozerella from fridge, and sprinkle on top. Mix salsa, and the cheeses together. Add pepper, and texas pete to taste and serve with cold soft drink, preferably a ginger ale. Variants, add ketchup (if you like mac & cheese with kethcup you'll like this too), bacon bits, bacon strips, bacon bits and strips, jalepeno, bannana peppers, served with Coca Cola (US) Oxybe's 0.2 Star Noodles.  step 1) get some cheap-arse ramen. i'm a fan of the Chicken flavored Mr.Noodles brand, which can be bought for 50-60 cents at your local corner store. step 2) cook noodles as per instructions on package. step 3) season with the included broth mix. step 4) and here's where it gets technical: add a slight amount of curry powder. or chilli powder. your choice. step 5) eat Ramen like a boss. ... noodle-dogs ... -cut and fry hotdogs -boil ramen noodles until done (about 3 minutes) -drain noodles -mix hotdogs, drained noodles, and seasoning -eat Is it good for you? No. But it's cheap, fast, and pretty tastey.
#28 jetshield Jul 02, 2011 11:46:43	Micha's meat marinade: Vinegar, sugar, abit of salt, and coca cola is a pretty good one. Let the meat marinade in it for 8 hours or so and then cook it. You might want to double-check my metric conversions if you decide to try this ;) 3/4 cup [180 ml] vegetable oil 1/4 cup [60 ml] soy sauce 1/4 cup [60 ml] Worcestershire sauce 1/4 cup [60 ml] red wine vinegar 3 tablespoons [45 ml] lemon juice 1 tablespoon [~9 g] dry mustard 1/2 teaspoon [~3 g] salt 1 1/2 teaspoons [~3 g] black pepper 3/4 teaspoon [~1 g] finely minced fresh parsley edit: Forgot to mention this is for chicken. Here's an awesome marinade for salmon. My girlfriend loves this stuff even though she really doesn't like salmon. Put a bottom of orange juice in a large bowl Add four tablespoons of honey, then stir until it stops being sticky Add a tablespoon of soy sauce Add a small chopped onion  Add a teaspoon of ginger powder Add a bit of garlic (to taste)  Marinade for 1-12 hours in the fridge, then  (important: do not judge by smell of marinade, but by taste of salmon. When you make it, you will understand) How about tuna steaks? 1/4 cup [60 ml] orange juice 1/4 cup [60 ml] soy sauce 2 tablespoons [30 ml] olive oil 1 tablespoon [15 ml] lemon juice 2 tablespoons [~ 8 g] chopped fresh parsley 1 clove garlic, minced 1/2 teaspoon [~1 g] chopped fresh oregano 1/2 teaspoon [~1 g] freshly ground black pepper Marinate in fridge for ~2 hours. See my previous metric conversion warning.
#29 trappedslider Jul 03, 2011 18:11:51	nice, I have some mroe recipes laying around here,so once I find them i'll add them to this thread
#30 jetshield Jul 03, 2011 18:37:45	I wonder if we could get this stickied... If I'm going to go to the trouble of hunting down as many recipes as I can find that have been posted in random threads, it'd be nice if this didn't wander down to page 50.
#31 jetshield Jul 03, 2011 18:42:23	MechaPilot's Liquid Lightning 5 parts Mountain Dew 2 parts Jolt cola 2 parts Hawaiian Punch 1 part Grape Kool-Aid (made with an extra cup of sugar) Shake thoroughly, let it set in the refrigerator overnight. Crazy Coconut Chicken Curry -2 chicken breasts chopped the size you like -1 green pepper chopped the way you like -1 red pepper chopped the way you like -1 oignion chopped... -2 cloves of garlic chopped... -1 bag of baby spinages -2 or more table spoon of curry -1 canne of coconut juice-paste. Do not buy the "light" version -virgin olive oil -salt and pepper -rice So cook your chicken and your oignion and your pepper and garlic in olive oil. If you don't know how and in which order, just try different ways and you will learn stuff about cooking. When the chicken and veggies are done, add the canne of coconut juice and the curry. Sture to mix the curry with the juice, meat and veggies. Lower the heat to let it simmer for 10 minutes. Then add the baby spinage and covert. The vapor will cook the spinage. When the spianges look cook, sture and let it cook another 10 minutes. Very low heat. Serve on a bed of rice of wild rice. If you want, you can also let your chopped chicken marinate in lemon juice for 15 to 30 minutes. I recommand pressing your own lemons, but take out the pits! The are very bitter. Before cooking the chicken remore it from the lemon juice and press them between wash cloths or other stuff to really remove alot of the moister. If you don't, your chicken will boil instead of fry. I'll try to translate my recipe to English for you, but it's not my native tongue and "translating recipes" was not part of the things we learned in school... -- Spinach Pastry Cake  200gr Spinach a la creme (or 200gr spinach + 1 tablespoon sour cream) (preferably frozen) 200gr Mushrooms 1 large onion Puff pastry (about 8 slices, 150gr I think) 75gr grated cheese (something sharpish) 150gr Brie Parmezan salt, pepper, hot spices, currypowder (add to taste) Olive oil Preheat an oven for 220 celsius / 430 fahrenheit. Throw the spinach into small frying pan over a low flame, until it's defrosted (if required) and warm. Dice the mushrooms and the onion, put them in a large frying pan and cover with a dash of olive oil. Bake on a high flame, until the mushrooms start getting a little brown. When both the spinach and mushroom/onion look ready, put the spinach in with the mushroom/onion mixture. Mix in the grated cheese, and stir until the cheese has molten completely.  Add a dash of salt, pepper, some hot spices and curry for taste. Turn down the flames. Grab a baking tray, cover the sides with a little butter or oil, and cover the sides and bottom of the tray with puff pastry. Place half of the vegetable mixture in the tray. Then, place slices of brie over the mixture. Cover it up with the rest of the vegetables. Cover the top of the baking tray with puff pastry, then sprinkle a good amount of Parmezan on top of the pastry. Place in the oven for 45 minutes. Hope you like the recipe
#32 jetshield Jul 03, 2011 18:45:51	I'm a knuckle-dragging caveman when it comes to cooking...  Hotdogs, Eggs, and Potatoes 3 hotdogs, boiled and cut into 1/4 inch slices 2 large potatoes, peeled, cubed and boiled 5 eggs 1 small onion, diced 4 pieces of Swiss Cheese, torn into tiny pieces 2 additional pieces of Swiss Cheese 1. Beat eggs, torn cheese, and onions together in bowl, add a dash of milk and seasonings to taste (just like making an omelette) 2. Brown hotdog slices and potatoes in skillet on medium heat 3. When brown, add in eggs/cheese/onions and continue to cook until eggs are half done and cheese is mostly melted before beginning to occasionally turn all ingredients with a spatula 4. After eggs are fully cooked, place remaining slices of cheese on top and let melt before placing everything on dinner plate 5. Slobber heavily with ketchup 6. Shovel into mouth with fork like a locomotive tender shovelling coal. (Per person) 1 lg red potato, sliced 2-3 tsp dried mushrooms 1/3 cup each green peas & mixed vegetables 1 tsp garlic powder 1 sprig rosemary 1 tsp dried basil( or use a small handful fresh if you've got it) Stir fry in 2-3 tbsp olive oil with 1/2 cup water. The starch from the potatoes thickens the water into something like the clear sauce they use in Chinese restaurants( I'm guessing to get that effect you need to use red or yellow, i.e. waxy variety, potatoes, not russet). Sprinkle with black pepper and serve. Pepper Burgers 2 pounds ground beef 2 cloves fresh garlic, minced 2 fresh jalapeno peppers, seeded and minced 1 small fresh poblano chile pepper, seeded and minced 1 fresh habanero pepper, seeded and minced (optional) 1 teaspoon crushed red pepper flakes 2 tablespoons chopped fresh cilantro 1 teaspoon ground cumin preheat grill for high heat. mix all ingredients together in large bowl. form into patties. lightly oil grill rack. cook patties on grill for about 4 minutes per side. serve on toasted buns. top as desired (i prefer red onion, lettuce, bacon, cheese, and spicy miracle whip [1/4 cup miracle whip with about a tablespoon of tobassco sauce mixed in])
#33 jetshield Jul 03, 2011 18:49:52	Goldomom's Rocket Chili 1-1 1/2 pound of ground beef 1 oignion sliced the way you like 3-4 gloves of garlic 1 green pepper sliced... 1red/yellow/orange pepper sliced... 2-3 branches of celeri sliced... 2-3 carrots sliced... 1 cane of corn 1 cane of black beans 1 cane of red beans 1 cane of ground tomatoes 1-2 cup of cooked rice 1 pack of Old El Paso Chili spice powder tabasco or other spicy sauce fit for a chili Salt & pepper Parsely Gratted cheese Olive oil 1 cup of water Slice and "fry" the carrots, celeries, colored peppers, oignions and garlic in a pan. Just make sure they change color a bit and become more "soft". Cook the ground beef in another pan. Remove the fatty juices that come with the cooked beef. Mix veggies, beef, tomatoes, water and powdered spice mix in a pot. Start cooking at low heat. Progressively had beans and corn while stiring regularly. Cook for 2 hours. Add salt, pepper, parsely and tabasco according to taste. Add the precooked rice 5 minutes before it is done. When serving, put some gratted cheese on top.  3 pounds stew meat (beef, pork, and/or lamb) 1 1/2 teaspoons kosher salt 1 (12-ounce) bottle of beer, preferably a medium ale 1 (16-ounce) container salsa ~30 tortilla chips 2 chipotle peppers canned in adobo sauce, chopped 1 tablespoon adobo sauce (from the chipotle peppers in adobo) 1 tablespoon tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl. Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately. Salmorejo Thick Cordoban Gazpacho Similar to a traditional tomato gazpacho but richer and smoother, this delightful cold soup is typical of the Cordoba table. In Cordoba, they use dried country-style bread; plain rolls will also work. •Serves 6 •Difficulty: easy Ingredients •6 tomatoes, coarsely chopped •2 cloves garlic, chopped •1/4 cup sherry vinegar •1 cup extra virgin olive oil •1 tablespoon salt •2 day-old country-style bread rolls, about 3 ounces each, torn into pieces and soaked into 1 cup water for 10 minutes, or 2 fresh rolls, torn into pieces •1 egg yolk (optional) •3 hard-boiled eggs, peeled and finely chopped •3 ounces spanish ham, finely chopped Preparation In a large bowl, combine the tomatoes, garlic, vinegar, olive oil, salt, and soaked bread and any remaining water (or fresh bread) and mix well. Working in batches if necessary, add the tomato mixture to a blender or food processor and process at high speed until smooth. For an specially smooth texture, pass the pureed mixture through a food mill fitted with the medium plate, and then, if desired, return it to the blender or processor, add the egg yolk, and process until thoroughly incorporated. Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled. Just before serving, taste the soup and adjust the seasoning with salt.  Ladle into chilled soup plates, garnish with the chopped eggs and ham, and serve
#34 jetshield Jul 03, 2011 19:03:59	Turkey Brine A brine is simply a seasoned salt-water bath that the turkey soaks in for 6-12 hours prior to cooking. The brine adds some flavor, but most importantly provides a chemical method to keep the meat tender and juicy while cooking. Pictures of Ingredients
#35 trappedslider Jul 03, 2011 20:43:53	I wonder if we could get this stickied... If I'm going to go to the trouble of hunting down as many recipes as I can find that have been posted in random threads, it'd be nice if this didn't wander down to page 50. It will be up to webby,but i'll put in the request
#36 jetshield Jul 05, 2011 12:57:00	Scotch Eggs 6 eggs (hard boiled, well chilled) 1 lb sausage meat 1 large egg (raw, beaten) 2 cups breadcrumbs Preheat oven (or oil in deep-fryer) to 350oF Remove shells from hard boiled eggs. Divide sausage meat into 6 even portions. Wrap each hard boiled egg in sausage meat, making sure to encase them completely. Dip wrapped eggs in beaten egg. Roll in breadcrumbs to coat. Bake (or deep fry) until sausage is cooked through and coating is golden brown. Made in advance, these make a great lunch on the go. Trivia: Scotch Eggs are not Scottish.
#37 LFK Jul 05, 2011 16:26:09	LFK's Chili 36 1 kilo ground beef 2 cans kidney beans 2 cans tomato paste 2 cans diced tomatos 1 chopped red pepper 1 chopped yellow pepper 2 cans gorbanzo beans (chick peas) 1 chopped sweet chili pepper 2 cans kerneled corn (or fresh cooked corn cut off the cob ~3 cobs worth) 1 heaping handful chopped mushrooms 1-2 bay leaves 3 crushed garlic cloves 1 tablespoon paprika 1 tablespoon chili powder 1/2 tablespoon coriander 1/2 tablespoon salt 1 tablespoon ground black pepper Brown beef Drain fluid from all cans except tomatoes and corn Add everything to large pot or slow cooker Simmer, stirring occasionally, on low heat for 3-8 hours or until suitably thickened Serve with thick bread, salad, and lemonade
#38 trappedslider Jul 08, 2011 14:01:06	Bacon Wrapped New Potatoes Ingredients 15 small new potatoes 5 slices bacon, cut into thirds 1 (1 ounce) package ranch dressing mix 15 toothpicks
#42 grehnhewe Jul 09, 2011 20:49:45	Scotch Eggs   This has me craving nostalgia, I'm off to the pub.
#43 KillerGM Jul 12, 2011 12:55:26	Tartar Sauce = Mayonaise + Relish + Spicy Mustard (optional) + Lemon Juice (optional) Mix to taste. Never buy into the corporate tartar sauce conspiracy again!!
#44 pigknight Jul 12, 2011 13:01:20	Piggles Cookie Shake 1 Bag of Famous Amos cookies 1 Whole Banana 2~4 Scoops of French Vannilla Ice cream Some milk Blend until blended.
#45 KillerGM Jul 12, 2011 13:24:28	Piggles Cookie Shake 1 Bag of Famous Amos cookies 1 Whole Banana 2~4 Scoops of French Vannilla Ice cream Some milk Blend until blended. I think I gained 5 pounds just reading that recipe!
#46 pigknight Jul 12, 2011 13:37:23	Piggles Cookie Shake 1 Bag of Famous Amos cookies 1 Whole Banana 2~4 Scoops of French Vannilla Ice cream Some milk Blend until blended. I think I gained 5 pounds just reading that recipe! I usually enjoy it with 8~10 buffalo wings. I only weigh like 118 lbs. Thank goodness I was C-sectioned and therefore don't digest most of what I eat and therefore can eat like a fat lard yet be a thin mint like I am. BRB eating moar food. Om nom nom.
#47 KillerGM Jul 12, 2011 13:40:28	What the heck does being C-sectioned have anything to do with that? I thought it was just because you're young and have a young metabolism.
#48 zombie_babies Jul 12, 2011 13:44:14	Yup.  It's a function of being young.  Most of us that even have that high metabolism thing eventually lose it, too.  Yup.
#49 pigknight Jul 12, 2011 13:50:19	What the heck does being C-sectioned have anything to do with that? I thought it was just because you're young and have a young metabolism. Babies pick up a lot of bacteria from the birth canal that later in life settles in the child's stomach and helps digest food. I skipped that part.
#50 KillerGM Jul 12, 2011 13:56:23	What the heck does being C-sectioned have anything to do with that? I thought it was just because you're young and have a young metabolism. Babies pick up a lot of bacteria from the birth canal that later in life settles in the child's stomach and helps digest food. I skipped that part.  Hm.  I'd like to see more information on that.  It'd be interesting to see a corellation between that and thinness, because I frankly haven't seen it.  Obviously, personal experience is by no means scientific, which is why I'd like to see more information on it.
#51 zombie_babies Jul 12, 2011 14:06:10	My friend had three boys all by c-section.  All are thin.  That's what we call data, people!
#52 pigknight Jul 12, 2011 14:50:41	My friend had three boys all by c-section.  All are thin.  That's what we call data, people!  BRB getting microscope.
#53 zombie_babies Jul 12, 2011 15:38:28	Don't need text.  Just need laughy Data man.
#54 pluisjen Jul 12, 2011 16:04:50	Ok... here's some more from me. First, the easiest tasty dinner ever. Ingredients: +-500gr potatoes (preferably pre-cooked) +-200gr diced bacon 1 large onion Throw onion and diced bacon in frying pan (no oil needed). Bake for about 5 minutes. Add potatoes. Stir and bake for another 10-12 minutes. Enjoy. (If potatoes are raw and not precooked, cook them for about 10-15 minutes first. Recipe is best when you use small potatoe slices or wedges instead of big chunks) Also, smoothie: Ingredients: 250gr strawberry 200gr pineapple 2 tablespoons honey cinnamon Throw strawberry and pineapple in blender with honey, blend until smooth. Pour into glass. Sprinkle some cinnamon on it.
#55 jetshield Jul 12, 2011 17:34:45	Strawberry Banana Bread 2 eggs 1 cup sugar 3/4 cup mashed strawberries 3/4 cup mashed banana 2 tsp. orange zest 1 tsp. vanilla 1/4 cup vegetable oil 1/4 cup applesauce 1 1/2 cups flour 1/2 tsp. baking soda 1/4 tsp. salt 1/2 tsp. cinnamon 1/8 tsp. nutmeg In a large mixing bowl, combine the eggs, sugar, strawberries, banana, zest, vanilla, oil, and applesauce. Beat with an electric mixer on medium speed for two minutes. In a small bowl, combine the remaining ingredients. Gradually add the flour mixture to the batter, beating just until combined. Pour batter into a greased loaf pan, 12 muffin tins, or mini loaf pans. Bake at 350 for 20-25 minutes for muffins or mini loaves or 45 minutes for a full sized loaf pan. Bread is done when a toothpick inserted into the center comes out clean. Cool on a wire rack.
#56 jetshield Jul 12, 2011 18:23:14	Easy Blackberry Cobbler 2 1/2 cups fresh blackberries 1 cup sugar 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1/2 cup butter, melted In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. In large bowl, stir together flour, baking powder, salt and milk. Gently stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter. Bake at 375°F for 45 to 55 minutes or until dough rises and is golden.
#57 jetshield Jul 12, 2011 18:39:07	Quick Ice Cream for Kids 1 tablespoon sugar 1/2 cup milk or half & half 1/4 teaspoon vanilla 6 tablespoons rock salt 1 pint-size Ziploc bag 1 gallon-size Ziploc bag Ice cubes Fill the large bag half full of ice, and add the rock salt. Seal the bag. Put milk, vanilla, and sugar into the small bag, and seal it. Doubl-check to be sure it's sealed. Open large bag. Place the small bag inside the large one, and seal it again carefully. Shake until the mixture is ice cream, which takes about 5 minutes. Wipe off the top of the small bag, then open it carefully. Enjoy!
#58 jetshield Jul 12, 2011 19:46:51	Cherry Lemonade Syrup: 1 cup pitted bing cherries 1 cup sugar 1 cup water Bring sugar and water to a simmer. Add cherries. Bring to a boil. Cook for a few minutes to soften cherries. Set aside to cool. The rest: 1 cup pitted bing cherries 1 cup fresh lemon juice 6 cups water Strain cooled syrup into 2qt pitcher, squeezing out juices. Add lemon juice, water, and uncooked cherries. Stir. Chill. Enjoy.
#59 Luis_Carlos Jul 13, 2011 7:23:02	The "jamon serrano" (Spanish ham) is optional. It´s easy to be made and it´s taste is like salad. Salmorejo (narrated in English) www.youtube.com/watch?v=MYBR4e7ZG28 www.youtube.com/watch?v=MYBR4e7ZG28 www.spanish-fiestas.com/recipes/salmorej... Salmorejo ingredients: 500 g very ripe, very red tomatoes 1 clove of garlic 1 soup spoon vinegar 4 soup spoons of virgen olive oil salt 2 hard boiled eggs and some chopped up jamon serrano to put on top salt 1 stale spanish/french stick bread (the quantity of bread may vary) - By stale bread I mean that it should be very dry (but not mouldy) fresh stick bread or sliced bread to dip in the Salmorejo once it is finished You also need a food blender Preparation: The first thing to do is take the crust off the bread. I use a Spanish stick bread but if you can't get anything like this you could use stale sliced bread. I'm not sure what quantity of this you would need (the staler the bread the less you need). If you are using a stick bread getting the crust off can be quite messy. You can use a peeler or cut the bread into thick slices and then cut off the crust use a large heavy knife. The tomatoes should be peeled but as our friend Santi from Cordoba said "if she had to peel the tomatoes she would never make Salmorejo". Since she is the first person I saw make Salmorejo I decided to follow her example as peeling tomatoes is a pain!! Chop the tomatoes up and put them in the food blender with the oil, vinegar, garlic and a little salt (you can also add the egg yolks from the hard boiled eggs at this stage if you want to). Blend this all together and then start to add the stale bread bit by bit. The mixture will very quickly become thicker and as you add the bread it will take longer for it to mix through. When no more bread will mix through it the Salmorejo is ready. You may not need to add all the bread or you may need a bit more. Pour the Salmorejo into a bowl and chill it in the fridge. Just before serving garnish with chopped up egg white and jamon serrano if you can find it. Hint: I tend to hold back one tomato so that when the last bit of bread doesn't mix through I can add the tomato which lets the bread blend in or even to make sure that you don't run out of bread.
#60 jetshield Jul 13, 2011 13:04:30	From oakparkhatesveggies.wordpress.com/2011/0... here is a great amish oatmeal cookie recipe that freezes well and makes enough for a crowd! i add raisins or craisins if i have them on hand. 3 cups brown sugar 1-1/2 cups shortening or margarine (i use coconut oil- the cheaper kind that doesn’t have a coconut flavor) 3 eggs 1-1/4 tsp vanilla 1-1/4 tsp baking powder 2-1/4 cups flour 1-1/4 tsp baking soda 1/4 tsp salt 4-1/2 cups oatmeal cream sugar and shortening. add eggs and vanilla; beat well, then add dry ingredients. form into balls and roll in granulated (not powdered) sugar. flatten slightly with the bottom of a glass and bake at 325 degrees for 8-10 minutes. do not overbake. ********************************************************************* super yummy chocolate chocolate chip cookie recipe: 1-1/4 cup margarine (i used coconut oil, like above) 2 cups sugar 2 tsp. vanilla 2 cups flour 2 eggs 3/4 cup cocoa 1 tsp. baking soda 1/2 tsp. salt 2 cups chocolate chips cream margarine and sugar. add eggs and vanilla; beat well. combine dry ingredients (not choc. chips) and mix into the other stuff. stir in chips and drop by teaspoons onto cookie sheet. bake at 350 degrees for 9 minutes. do not overbake. enjoy!!!!!!!!!!!!!
#61 trappedslider Jul 21, 2011 12:55:13	from allrecipes.com/Recipe/Sour-Cream-Enchila... Sour Cream Enchiladas Ingredients 2 skinless boneless chicken breasts, cut into 1-inch cubes 1 1/2 cups shredded Cheddar cheese 1 onion, chopped 12 (10 inch) flour tortillas 1 (10.75 ounce) can condensed cream of chicken soup 1 (3 ounce) can chopped green chiles, undrained 1 (8 ounce) container sour cream 1/2 cup shredded Cheddar cheese
#62 pigknight Jul 21, 2011 13:12:17	Zombie Piggles Burger: 1 Bun (decaying piggles) 1 Hamburger patty (zombie brain) A lot of bacon (inner organs) BBQ sauce (zombie pigs love tomato sauce) Onions (veins and arteries) Cheese (cheese) Wrap the patty in bacon, put cheese on top then add diced onions that have been mixed with BBQ sauce.