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Real Life Cooking
Posted: Tue Jun 07, 2005 6:52 am
I'm starting a thread in hopes that Cicak will post his recipes here. If anyone else has anything that they love to make or is a good recipe they like, feel free to add to it. Oh, and Fuddara, if you see this, feel free to post your Black Forest Cake recipe as well =)
Posted: Tue Jun 07, 2005 10:00 am
Fozz should like this post. He is a professional cook and just got off a boat cooking for the top dogs.
Posted: Tue Jun 07, 2005 10:48 am
mmmm I love food. And beer. Especially food with some beer. Mmmmmmm.
Posted: Tue Jun 07, 2005 11:29 am
Heres one of my own quicky recipe's
1can of Hormel Tamales
1small can of chopped black olives
1can of cream corn
Take the tamales out of those corn husks and cut them into about 1inch pieces, dump all the ingredients into a sauce pan. Cook untill warm.
Its not too bad...
Posted: Tue Jun 07, 2005 12:49 pm
Try this one.
Big Ole Mess
1 Green Bell Pepper, cubed
1Yellow Bell Pepper, cubed
1Red Bell Pepper, cubed
1 Onion, cubed
1 Kielbasa, sliced
3 Jalepenos, sliced
10 OZ Sweet and Sour Sauce
3 TBSP Red Pepper (Tabasco) Sauce
2 Sheet Heavy Duty Aluminum Foil
Place everything on 1 sheet of foil. PLace other sheet on top and fold edges to create a bag. Flip the bag a few times to coat the contents with the sauce.
Put bag on grill or on a baking sheet in over @350 for 15 minutes, flip the bag then cook for 15 more minutes. Remove and cut bag open. Let sit for 2 minutes, then eat.
This looks complicated, but it's actually very simple. Try it out. This stuff is awesome!
Posted: Tue Jun 07, 2005 8:04 pm
make any difference if foil is shiney side out or in?
Posted: Tue Jun 07, 2005 8:50 pm
Heavy duty foil doesn't have a shiny side. You could use standard foils as well, just double it up for added thickness. and No the shiny side doean't matter
Posted: Tue Jun 07, 2005 9:03 pm
Asparagus on the BBQ
Garlic and Parsley Salt
Lightly coat Asparagus with olive oil.
Use Pepper and Garlic to taste
Put on grill for about 5 min.
Posted: Tue Jun 07, 2005 10:19 pm
Kitty Litter Cake
Serving Size: 24
1 (18 oz.) box spice or german chocolate cake mix
1 (18 oz.) box white cake mix
1 pkg. white sandwich cookies
1 large box vanilla instant pudding mix
12 small tootsie rolls
1 litter box (preferably a NEW one!)
1 plastic scoop
green food coloring
Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine.
Put mixture into clean litter box.
Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.
Posted: Wed Jun 08, 2005 1:34 am
KVBunny wrote:Kitty Litter Cake
Serving Size: 24
This is hilarious. I certainly got to try this one out. Where the hell did ya get this idea/recipe from.
Have never heard or seen something like this. I bet Kids love this
Posted: Thu Jun 23, 2005 9:13 am
Well a miss tell the other day in guild chat got me to post this, Had to find where you had this site but I did so here it goes enjoy.
Vietnamese Caramelized Griled Pork
Active time 20 minutes Start to finish 20 minutes
6 (1/4 inch thick) boneless pork loin chops
1/3 cup of sugar
1/4 cup finely chopped shallots (about 2)
1 tablespoon fresh lime juice
1 tablespoon Asian fish sauce
1/2 teaspoon salt.
with the flat side of a meat pounder pound out the peices of meat. To around 1/8 of an inch thick, then make little slits around the edges of the chop to prevent curling and cut each chop in half. Transfer to a bowl.
Cook sugar in a dry 1 quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, (metal is a no no)until sugar is melted into a golden carmel. add the shallots, lime juice, fish sauce, and salt (cara,el will harden) and cook, stir constantly, until carmel is dissolved and shallos are spftened, about 2 minutes. Pour over pork and toss until well coated.
Heat a ligh;y oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking , then grill pork in batches, turning over omce, until just cooked through , about 1 minute per side. (Discard any remaing caramel sauce.)
Nice and simple I usualy use my BBQ when I do this dish I also have a side to accompany it but running out of time of to work. will post tonight. Enjoy and if this is a hit i will throw some summer recipes on for you as well
Posted: Mon Jun 27, 2005 11:27 am
I'm vegetarian but I know most people aren't. Here's an easy recipe from when I ate chicken (If I can remember it). I won $50 for (I think just because it looks neat) so it can't be too horrible + it is very easy to make
-1 Whole Pineapple (top and all)
-1/2 c. Pineapple juice
-1/2 c. Terryaki Sauce
-Boneless-skinless chicken breast (I think 1 lb? Maybe more) cut into 1" cubes
Marinate the chicken cubes in the terryaki sauce and pineapple juice overnight or for an hour or for however long you have.
Thread the meat on skewers (leaving a good 1 - 2" open on the pointy side)
Grill chicken; basting often with marinade (just don't baste AFTER it is cooked, this marinade has raw meat juice -hello diseases!- in it).
While chicken is cooking, cut the bottom (as little as possible) off the pineapple so that you can stand it up on a plate (or platter, or keg, or whatever :p) without it falling over. When chicken is done, stick all the skewered chicken into (all around) the pineapple.
It makes a really cool looking edible centerpiece. Good when you want something a little more festive than a pile of hamburgers or if you are having a Luau or pool-party or something.
When I made a bunch of food for a New Years Eve-Eve party this was the first thing cleared off the table.
I think someday I'll try to make a modified vegetarian version of this with peppers, cherry tomatoes, onions and etc.
Posted: Mon Jun 27, 2005 2:45 pm
According to Food Network Guru Alton Brown, aluminum foil has a shiny side and a dull side as a result of the manufacturing process. So it makes no difference what side is up.
Posted: Mon Jul 11, 2005 8:41 am
Someone asked me to post some vegetarian recipes up here (woot!) so let's see. I don't often use recipes, but mostly just memory of watching what my mom used/how she cooked and modifying it to be meatless.
Anyway, I usually end up making lasagne for meat-eating/vegetarian folks alike since it is the most "non-threatening" meatless meal I can think of. Nearly everyone loves lasagne, and those that don't....well, there's just something wrong with them and they don't need to come to my house anyway.
So here's how I make lasagne for the most part (Please keep in mind measurements are approximate, but lasagnas are messy and forgiving anyway- pretty hard to mess one up). Tip- lots of prep so buy stuff pre-grated, pre-sliced, etc if you want less work.
- 9 - 12 lasagne noodles (depending on how big your pan is....if you're like me and end up breaking some anyway, best to make 12 - 15)
- 1 large can crushed or diced tomatoes
- 1 16 oz. container ricotta cheese
- Lots of mozzarella (8 - 16 oz?)
- Other cheeses of choice (a pre-grated mixed italian blend is easy, or just cheddar, parmesean, whatever) -grated
- 1 egg
- 1 bunch of fresh spinach, chopped and lightly cooked (don't worry if your kid doesn't like spinach, he won't know)
- 1 red & 1 green bell pepper (or just 1 of either, or whatever) diced
- 1 small white onion diced
- 1 can sliced olives (if you like them)
- some sliced mushrooms (if you like them, personally I think they're nasty)
- 1 - 2 tablespoons minced fresh garlic
- other veggies if you want (try 1 small diced zucchini, or sun dried tomatoes, whatever)
- fresh or dried italian herbs... oregano, basil, or go with the premade Italian seasoning
Preheat oven to 350
Step 1) Boil noodles until pliable but still firm.
2) While noodles are boiling, sautee your onions, garlic, & peppers (and mushrooms if you like fungus, + the "other veggies"- NOT the spinach) in olive oil or butter or whatever (olive oil is best).
3) When onions become translucent, dump in the can of diced/crushed tomatoes, olives, and Italian herbs to taste and let this sauce simmer while you prep other ingredients.
4) Beat 1 egg into ricotta. Take cooked spinach and either in a cheesecloth (if you have one, I use paper towels or a clean dishtowel) and squeeze as much liquid out of it as you possibly can. Use those muscles, superman. Now add your cooked, chopped, squeezed spinach into ricotta-egg mixture.
5) Take a couple spoons of sauce and lightly cover the bottom of your casserole dish/baking pan/whatever. Lay 3 noodles (or 4 if your pan is big) in the bottom. Lighly layer with the following- a couple spoons of sauce, a thin layer of ricotta-spinach mixture, a thin layer mozarella and a thin layer of "other cheeses." Repeat this process until you've covered your lasagne with the last few noodles. On the top layer just put a little sauce, mozarella, and "other cheeses" (not the ricotta, use all that on the inside).
6) Bake in oven covered (foil works) for about 45 minutes, uncover and finish baking for about 15 minutes. Now, oven times/temperatures vary greatly so if this isnt' done, leave in longer. If it is cooking too fast, well take it out before it burns.
I made this for the new bf, and he had 3 pieces before he asked "OMG is there spinach in here?" so don't let that freak you out
Posted: Mon Jul 11, 2005 8:54 am
Another recipe I just love (that is hard to mess up). This one is vegan (IE- Zero cholesterol, no saturated fat, high fiber/vitamins, and lots of flavor).
Creamy veggie curry with Basmati rice
-Basmati rice (other is ok too but this is best) cooked according to package (DON'T take of that lid while it is cooking!!!!! /slap your fingers).
- 1 can of coconut milk
- 1 can garbanzo beans (chickpeas) drained and rinsed
- 1 lg. white onion diced
- 1 each red & green bell pepper chopped
- 2 or 3 cloves of garlic chopped (if you don't like it, leave it out...but it is good for you anyhow)
- Curry powder (I use yellow- its mellow, use what you like)
(Here you can improvise as necessary)
- 2 carrots sliced
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1 cup baby red potatoes blanched (briefly boiled till tender but firm) and quartered
- any other "firm" veggies you like, pea-pods, cubed sweet potato, baby corn, spinach, whatever- just not too watery ones like zucchini, that wouldn't hold up well here.
1) Saute your onions/peppers/garlic briefly in a very large pan or pot, then add remaining veggies & garbanzo beans. You may want to add a splash of water or veggie broth or even a white wine to prevent sticking/drying out; cover and cook until all veggies are tender yet still firm....you don't want vegtable mush.
2) Drain veggies if there's a lot of liquid. Leave as is if there's only a couple tablespoons. Add can of coconut milk to veggies and 1 - 4 tablespoons curry powder (more or less as you like), simmer for a few minutes to give flavours a chance to blend.
Serve veggies next to or over basmati rice. You won't leave this meal feeling hungry, I promise.
the chubby vegetarian
Posted: Mon Jul 11, 2005 11:09 am
My daughter has become addicted to this Bean dip: I am having to make it daily
1 (16 oz) can of black beans ( or Cannolini beans- which are just a white kidney bean)
1-2 cloves garlic, pressed or finly diced
lime juice,4-6 Tbs
favorite hot sauce (optional) -- to your taste preference
Combine all in blender or food processor till pureed; serve with corn tostido chips
fast, low-fat, cheap and tasty, and corn and beans combine to make complete protein.
Love and Hugs
Re: tin foil
Posted: Thu Jul 14, 2005 7:34 pm
Kerchak wrote:According to Food Network Guru Alton Brown, aluminum foil has a shiny side and a dull side as a result of the manufacturing process. So it makes no difference what side is up.
Ok , here is an answer from " Ask a Scientist " Web site..
"The shiny side is slightly better reflector of heat. Face that side of the foil in the
appropriate direction. To keep things cold, put the shiny side on the outside -- that
will reflect incoming heat. To keep things warm, face the shiny side inward toward the
hot food -- to reflect the heat that is trying to escape back into the food.
Note that people often bake potatoes with the shiny side out -- that is because it makes
for a better (prettier) presentation. In reality, baking them that way reflects the
incoming heat on the outside, slightly slowing the cooking process.
Of course, in reality, which side of the foil faces where makes little difference. It does
make for lively conversation, though."
Just an FYI...
Posted: Wed May 10, 2006 5:20 am
1 1/3 c. sugar
1/4 c. cinnamon
1 1/2 loaves white sandwich bread
2 (8 oz.) pkgs. cream cheese
2 egg yolks
1 c. butter
Mix cinnamon with 1 cup (only) sugar until light brown; set aside. Cut crust off of bread and flatten with a rolling pin until 1/8 inch thick. Mix cream cheese, 1/3 cup sugar and egg yolks. Beat with electric mixer until creamy. Spread 2 teaspoons cream cheese mixture on 1 piece of bread. Roll into a log. Dip into melted butter and then roll in cinnamon sugar mixture. Place seam side down on a freezer safe container. Freeze until ready to use. Cut logs in half and place on an ungreased cookie sheet. Bake at 350 degrees for 12 minutes.
My kids love these, also if you have an ADHD child like my son since i have to watch sugar and his nutrition with meds i use the splenda instead of sugar they dont even know the difference:)
Posted: Thu May 11, 2006 7:59 am
HEY Tchien! Where's my beer bread recipe???
Posted: Thu May 11, 2006 2:00 pm
Doh! I knew I was supposed to post another recipe but forget which one it was. I'll hunt for it and post by the weekend
EDIT - Found it, recipe inc!
1/2 cup (1 stick) butter (melted)
3 cups self rising flour
1/3 cup sugar
1 egg, beaten
1 12 oz. beer (room temperature)
Preheat over to 350. Grease bread pan. Mix flour, egg, beer, and sugar in a large bowl. Pour batter into bread pan. Pour melted butter over the top of the soon to be bread. Bake at 350 for 1 hour.
Note - the bread will double in size, so choose an appropriate sized bread pan
Posted: Fri May 12, 2006 7:00 am
Hey does anyone have the ediable play dough recipe its a kid recipe used to have it when i left upstate a few years ago i lost my personal recipes my 8yr old daughter just asked me if i could make it for her and her girlfriend for her sleepover this weekend , i searched the internet but not having any luck with finding it
so i figured to ask here:)
Posted: Fri May 12, 2006 2:13 pm
Not sure how well it works but here's one I found off of: http://www.mcps.k12.md.us/curriculum/pep/playdo.htm
Play Dough Recipe 1
4 cups flour
1 cup salt
4 cups water
4 tablespoons oil
1/2 cup cream of tartar
Mix all ingredients in a sauce pan. Cook and stir over low/medium heat until play dough is completely formed and no longer sticky. Allow to cool slightly before storing in an air tight container or zip lock bag.
Add one package of unsweetened powdered Kool-Aid to your playdough to give it a great smell. (Thanks to James Slaughter for this variation).
OH- Here's a bunch more for different kinds! http://www.teachnet.com/lesson/art/playdough061699.html
Posted: Fri May 12, 2006 2:17 pm
thanks silly i appreciate it
this ones perfect i have everything i need here at home no need to run to the store lol
Posted: Fri May 12, 2006 2:27 pm
No prob Ver!
Another fun use of koolaid (if folks aren't opposed) is it makes a fruity-smelling, very temporary colorful "punk" hair dye. It works especially well on blond hair, but works on other colors too.
Just take a package or two of (red/blue/whatever) kookaid, and mix it with a couple tablespoons of water. Dip a toothbrush in and brush it down a strand of hair. This has to be done in "play clothes" as it does stain.
Anyway it is a non-toxic hair dye/stain that lasts for just a couple days, and what kid doesn't want pink hair? Long live the 80s!
Posted: Sat May 13, 2006 8:59 am
hehe yeah my kids get a kick out of it and i use it on halloween its a lot easier to wash out than the hair spray colors or the jar hair colors