Post/Author/DateTime	Post
#1 pdp999 Jul 01, 2010 21:24:14	Hey, I like to cook, always looking for new recipes to try so yea. Unfortunately I have no recipe to share because I myself haven't been cooking for too terribly long. So thanks in advance I guess lol
#2 MechaPilot Jul 01, 2010 21:30:48	I don't cook, I make sandwiches.  That being said, I do have a non-alcoholic drink recipe. 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.
#3 pdp999 Jul 01, 2010 21:36:52	I don't cook, I make sandwiches.  That being said, I do have a non-alcoholic drink recipe. 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. That sounds like it tastes like lightning
#4 MechaPilot Jul 01, 2010 21:41:12	I personally think it's very good.  The first time my friend's kid brother tried it he was on the floor in the fetal position with a headache.  That's usually a good sign.
#5 pdp999 Jul 02, 2010 0:30:36	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 may just love you! I've been wanting a good curry recipe and this sounds a lot like a vindaloo
#6 pluisjen Jul 02, 2010 3:18:03	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
#7 Mad_Jack Jul 02, 2010 5:00:32	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.
#8 zombie_babies Jul 02, 2010 9:51:20	He likely means a slice - like from pre-packaged stuff (for ease of use).  And hell yes you could use bacon.  One of the deer camps I used to go to made this stuff for breakfast.  The difference is we'd use garlic cloves, onions and ham instead of hot dogs.  It's something I still eat on occasion.  Really sticks to the ribs.  Tastes damned good, too.  And it's pretty easy to make.  Oh, and I never use ketchup.  It's fine to use, of course.  So long as it's all you want to taste.    Man, I hate that stuff.
#9 Mad_Jack Jul 03, 2010 3:35:10	Oh, and I never use ketchup.  It's fine to use, of course.  So long as it's all you want to taste.    Man, I hate that stuff.   HA! I put ketchup on my ketchup.  Actually, I'm not nearly that bad, but I do add ketchup to a lot of stuff I cook - my mother put it on her meatloaf before putting it in the oven, in hamburger soup, on top of eggs, french fries and a bunch of other things. But yes, I generally buy sliced cheese by the pound from the deli department at the supermarket. I took a sandwich to school every day for twelve years and to work almost every day since then, so I almost always have thinly-sliced Swiss or American cheese in my refridgerator drawer. As a New Englander of Irish/Sicilian descent, I eat quite a bit of cheese. As far as bacon goes... Bacon, diced ham, roast beef, steak, add whatever appropriately-cooked meat you like - it's essentially just an omelette with large chunks of potatoes and meat added to it.
#10 Absinta Jul 03, 2010 11:31:03	(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.
#11 jetshield Jul 06, 2010 13:49:32	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])
#12 pdp999 Jul 06, 2010 22:34:43	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]) Why seed them, the hotter the better >
#13 jetshield Jul 07, 2010 1:07:50	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. -------------------------------------------------------------------------------------------------------------------------- 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". This method is called "sweating" just for future reference.
#14 boraxe Jul 07, 2010 8:28:51	"I have a wonderful recipe. Bring two gnomes, two eggs. Beat Gnomes, separate the eggs- or was it... eh, details."
#15 Luis_Carlos Jul 13, 2010 16:20:32	Are you talking about cooking? I think you could like it. Gazpacho is a typical dish from Andalucia (South Spain) and very easy to be made. (Nothing about oven and spanish ham is totally opcional).   Its taste is like a salad what is drunk. www.spain-recipes.com/salmorejo.html 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.