The Recipe Thread

[djk99]

I was in DV chat talking about food and IGA|KOGAninjitSU suggested a recipe thread so here it is. Post your favorite recipes and or way to prepare a food. I'll start it off.

1 and 1/2 cup cooked short grain rice
1 medium raw egg beaten.

Add raw beaten egg to rice stir and enjoy.

It may sound gross to some but it is delicious. If you have anything better post it.

[Burns]

Easy No-Bake Chocolate Oatmeal Cookies

Ingredients:
1 stick butter
2 cups sugar
1/2 cup milk
3 cups oatmeal
1 cup chocolate chips
1 tsp vanilla extract


1. Put butter, sugar, and milk in large saucepan and bring to a boil.
2. Remove from heat and mix in oatmeal, chocolate chips, and vanilla extract.
3. Drop by spoonfuls onto waxed paper, and let cool.


Enjoy!

[bradybaker]

Pulp Fiction fans rejoice.

BIG KAHUNA BURGERS
(yields 6 burgers)

2 lbs lean ground chuck or round
4 tbsp Teryaki marinade
6 pineapple slices
6 slices provolone or colby cheese
1 pkg Hawaiian Sweet Buns
Big Kahuna Secret Sauce (see recipe below)

Roll ground into 6 balls (approx. 1/3 lb. each). Flatten into patties, and add seasoning/salt and pepper to taste. Pour Teriyaki in large mixing bowl, coat and marinade meat, let sit for 20 mins., then grill over med/high heat to perfection. Add Sauce, pineapple slice (you can also grill those), and cheese (lettuce, tomato, and onions to taste). Now that’s a tasty burger!

BIG KAHUNA SECRET SAUCE

Equal parts ketchup and brown sugar
1 tbsp max mustard (dijon or yellow)

Simmer until sugar is melted and ingredients are fully mixed.

[Starlite]

These little things are addictive....so beware!!
SoOoOo awesome you gotta try 'em.

PECAN MUFFINS
Makes about 24 mini muffins

2 eggs
1 cup brown sugar
1 cup chopped pecans
1/3 cup melted butter
1/2 cup flour
1 tsp. vanilla

Beat eggs with fork. Add other ingredients. Stir until mixed.

Bake in mini muffin pans (sprayed with Pam) at 350F for 10-14 minutes.

[Peregrinus]

Oh, Burns beat me to the No-Bake cookies! Those things are a picnic tradition in my family. Ok, so let's see, here's one I got from a friend a couple of years ago while I was interning in California. She has several professional chefs in her family, and this recipe is absolutely worthy of that heritage.

Oriental Honey Teriyaki Chicken Over Rice (chicken optional)

Ingredients:

- 1/2 red bell pepper
- 1 bottle KC Masterpiece Honey Teriyaki sauce (The bottle has a purple label)
- cashews ( ~ 1 - 1.5 cups)
- chicken, diced (if desired)
- pineapple cut into chunks ( ~ 2 cups)
- garlic powder
- white pepper
- soy sauce (or salt)
- rice (your choice, although I prefer a long-grain variety)

Instructions:

1. Dice red bell pepper and add with a couple tablespoons KC Masterpiece to large sauce pan or skillet. Cook on high until you begin to smell the red pepper (it'll get brown spots).
2. Dice the chicken (if desired) and add with cashews to the sauce pan once the pepper is cooked.
3. Reduce heat to med-high and cook until the chicken is done if using chicken. Otherwise, skip to step 4.
4. Add KC sauce as much as needed for correct consistency.
5. Add pineapple.
6. Add white pepper (very hot, use less than 1/2 tsp), soy sauce, and garlic powder (only a little) to taste.
7. Cook the rice and serve the sauce over rice.

Almost all of the quantities in this recipe are approximate because it's all to taste. The quanties I listed are approximately what I use (although I never measure), so that's probably a good starting point.

Enjoy!

[Ynot]

Not for the faint hearted.....

Tony's Burning Beans 'n Mustard Mince

Ingredients:

1 can of baked beans
1 pack of minced beef
1 sachet of mustard powder
1 sachet of chilli powder

Instructions:

Add the minced beef to the saucepan and apply heat.
Wait for the meat to brown
Add the beans
Stir a tad
Add the sachets to the mix
Stir a tad more

eat from saucepan

[jacobo]

The Eggs/Balls of Satan

Half a cup of powdered sugar
One quarter teaspoo salt
One knifetip Turkish hash
Half a pound butter
One teaspoon vanilla-sugar
Half a pound flour
150 g ground nuts
A little extra powdered sugar
... and no eggs

Place in a bowl
Add butter
Add the ground nuts and
Knead the dough

Form eyeball-size pieces from the dough
Roll in the powdered sugar
and say the Magic Words:
"Sim sala bim bamba sala do saladim"

Place on a greased baking pan and
Bake at 200 degrees for 15 minutes
...AND NO EGGS

Bake at 200 degrees for 15 minutes
...and no eggs.

-Tool

[Courtney Mae]

Tater Soup

2/3 medium onion, chopped
2 stalks celery, sliced
4 medium potaters, squared and cubed
6 Tbsp. Butter
2 cups milk
2 cups half & half
1 tsp sugar
1 tsp salt
1 tsp white pepper
1 medium carrot, grated

1. Chop onion, slice celery, square, cube & chop taters

2. In a saucepan, melt butter. Slowly (or it will be nasty-clumpy) whisk in flour and cook over medium heat for about two minutes. (yes, it should look like weird pasty stuff) Then, whisk in milk and half & half, one cup at a time. Whisk carefully until mixture thickens (you don't want it lumpy, now do you?)

3. Place 2-1/2 cups water in a saucepan, add onion, celery, and taters. Bring to boil, then cover and simmer until potatoes are tender (fork-tender...YOU KNOW when they're soft enough to stab with a fork nicely?). Remove from heat

4. Add (UNDRAINED, dammit!) vegetables, sugar, carrot, salt, and pepper to the thickened base

5. Cover and simmer for about 2 minutes. Then stir well because you're cool and don't want all your taters to sink to the bottom.

[Distant Clone]

Chicken Clonechiladas (not so exact enchiladas recipe)

8x11 (medium) baking pan
medium-large mixing bowl
8 burrito shells
4 chicken breasts (somewhere in between one and two pounds of chicken)
~12 oz (small) jar of salsa (however spicy)
~12 oz (small) jar of cheese (however spicy)
~20 oz (normal) bag of shredded cheddar cheese, may not need all of it.
~30 oz (large) enchilada sauce

1. Cook the chicken in a pan.
2. How to shred the chicken: With a fork and knife, here is how to disintegrate the chicken into almost dust. Cut the chicken in half, along the smallest dimension. Flop the chicken open. Hold half the chicken breast in place with the knife while digging into the chicken with the fork tines. Start near the tip of the chicken breast, and pull down towards the tip. When it's in a bunch of pieces, feel free to continue cutting the pile of shreds with fork and knife.
3. In a medium to large size bowl, mix the jar of salsa, cheese, and shredded chicken together. Add about one third of the enchilada sauce in too. Stir it all together, this is your filling.
4. Heat the burrito shells for one minute, with some damp paper towels over them for moisture. It makes the shells more flexible when folding. Evenly divide the contents into the eight burrito shells.
5. How to fold a burrito shell: Put the contents in a rectangle in the center of the shell, where the burrito is the longest (since they are more oval shaped than circular). Fold in the nearest two ends onto the burrito contents. Take one flap, and flop it over the food. Press it down against the shell, and pull it back along with the contents of the food. Wrap it tight, and roll it over until there is no more shell.
6. Place the burritos in the baking pan. Do six across the the top, and then rotate the other two 90 degrees, and place them along the bottom. Cover the enchiladas with the remaining two thirds of the enchilada sauce, and add a layer of shredded cheddar cheese on top.
7. Plop it in the over for half an hour at 350º F to reheat and melt top layer of cheese.

[InTheMoment]

ITM's Home Made Roofy Colada

INGREDIENTS:

2 1/2 oz pineapple juice
1 1/2 oz light rum
1 oz coconut cream
2-5 mg of powdered Rohypnol (Roofy)*
pineapple wedge for garnish

*dosage will vary depending on the size of your date

PREPARATION:

Pour the ingredients into a mixing glass with crushed ice.
Stir well.
Pour into a chilled cocktail glass.
Garnish with the pineapple wedge.
Serve and set up the camcorder.

[Starlite]

*dosage will vary depending on the size of your date [/b]

Just spewed coffee on my desk reading that....thanks for the laugh.

[OpheliaBlue]

LOL ITM

so funny that you posted that, I was going to add my recipe for fuzzy coladas

YAY Clonechiladassss, been waiting for that recipe

think I'll try it this week

[pj]

I tried learning my mother's apple pie recipe a few years ago, in an effort to carry on the tradition. Like just about everybody's mom, mine makes the best apple pie in the world.

It ain't so easy though, I found out. I've made several dozen pies since I started. A small handful of these have been "perfect," though allhave been perfectly edible. Thankfully, failures are handled by eating them quickly and getting on with life.

There are several variables in making my mom's pie right. The first one is the apples. Tartness is balanced by the amount of sugar to be added. Dryness is balanced by the amount of flour sprinkled on the bottom crust before adding the apples. This seems simple enough, but the perfect pie is sweetened to perfection and neither runny nor dry - and the only barometer for the adjustments in ingredients is tasting the apple. Mom gets it right every time. I get it right occasionally, and probably by accident.

The other frustrating bit is the crust. The amount of water needed varies with humidity and other unknown factors. After the shortening is cut into the flour, just enough water is added to make the thing a coherent mass and just short of sticky. Add too little water and the crust will split and break as you roll it out, and it will end up with a grainy texture. Add too much water and it gets sticky and impossible to roll and won't be flakey. Knead it too much and it becomes tough.

All that being said, here is the recipe for Mom's Apple Pie. If you manage to make a perfect one, enjoy it! If you screw it up, eat it quickly and nobody will ever know.

Crust:

2 c flour
3/4 c shortening
1 tsp salt
4 to 8 tbsp ice cold water

Cut shortening into flour and salt until you have a cornmeal-like texture. Add water a little at a time while gently kneading just until it forms a ball and isn't sticky. Divide.

Pie:

Roll out lower crust and place into baking dish. (There IS a difference between glass, ceramic and metal, but all yield nice results. Ceramic is my personal preference, followed by glass.) Make sure there are no cracks or leaks in the lower crust, or you will very much regret it when trying to serve the pie!

Cover the bottom crust with a sprinkling of brown sugar. Depending on the juiciness of the apples and the amount of sugar you will be adding later, sprinkle one to three tablespoons of flour over the brown sugar. (This is hard to judge. Sweet, juicy apples need more flour but less sugar. Tart, juicy apples need more flour and more sugar... etc.)

Slice in your apples. Keep slices thin and smallish, but not so much so that they are completely dense. Northern Spies are my favorite baking apple by far, but they are hard to get. Grannies work well, as do many others. The overall texture of the finished pie is predicated by the apple you choose. Fill the crust to a gentle mound when viewed over the edge of the pie plate.

Over the apples, add 3/4 to 1 1/4 c sugar, depending on the sweetness of the apples. Remember that the sugar will sweeten AND draw the juices out of the apples, so it has to have been properly compensated for by the flour below! Sprinkle with cinnamon to taste. Be careful to keep cinnamon and sugar away from the edges that will be sealed to the upper crust!

Top with four or five pats of butter. Apply top crust, cutting to vent and sealing the edges well. Bake in a pre-heated oven at 425 degrees for 15 minutes, then drop to 400 for another half hour.