Tell me your favourite recipes

[Replicon]

I love to cook, but I hardly have time these days. What are some of your favourite recipes? I'll post a great dutch apple pie recipe when I get home

[Mes Tarrant]

Ooooh!! I'm not much of a cook (at least not yet... I have hopes.. ) but there's this REALLY easy apple crisp thing that I make that everyone is always really impressed by, and it's mmMMMmmm delicious. And it really is ridiculously EASY. I'll post it later in the day.

[Oros]

1 DL Chilli sauce 1 DL Peanuts 1 Chicken 1 pack of Bacon 2 bananas 3 DL cream Takes about 30 min For 4 persons 1. Set the oven att 225 degrees (celcius) 2. Take away the skin and the bones from the chicken. cut it into smaller pieces. 3. Peel the bananas and slice them at the length 4. Lay the Chicken and the bananas in a form that can be in the oven. 5. Whip the cream and add the Chilli sauce. por it over the Chicken and bananas. 6. Bake it in the lower part of the oven for 20 minutes. slice the bacon and fry it until it gets a little bit hard. lay the bacon at some kitchen paper. 7. Take out the Chicken and spread the peanuts and bacon upon it. Enjoy =D I always loved this one. It's called "flying jacob"

[Seeker]

This is my own creation: 1/2 Green Bell peper - thinly sliced 1/2 Sweet onion - thinly sliced 1 ripe tomato - diced Place in aluminum foil, sprinkle liberally with Italian Seasoning mix Add liberal amount of olive oil Place on BBQ grill, low setting. While this is cooking, cook 1 lb. chicken breast tenderloins on the grill, 7 minutes per side, then add to the above mixture and cook for 10 more minutes. When finished, remove from aluminum foil, place on plate, spinkle on liberal amount of grated parasean cheese and mozarella cheese. Serve with Caesar salad and half frozen diet coke. Makes two servings.

[Oneiro]

Five spice pork belly: You will need: 1lb large-diced pork belly; 3 Tbsn Soy sauce; 1 Tbsn Hoisin sauce; 2 Tbsn lemon juice; 1 1/2 heaped Tbsn five-spice powder; 1 teaspoon red food colouring or red cochineal. Mix the soy, hoisin, lemon, colouring and five-spice in a mug to make the marinade. Marinate the pork preferably overnight. Roast the pork until golden-red/brown and crispy. Serve with rice vermicelli or egg noodles, or use as the main ingredient in a stir-fry. Serves 3-4.

[wasup]

Garlic Bread Grilled Ham and Cheese with Sundried Tomatoes A "let's put a bunch of random shit I found in my fridge" sandwhich that was delicious. You will need: 1 container of whole sun dried tomatoes in olive oil (preferably with spices and the such inside) 1 package of thinsliced ham 1 package of your favorite cheese (I use provolone usually) 2 pieces of whole wheat bread Butter Minced Garlic (in the container with the liquid) Set up the sandwhich by putting one piece of cheese on each side. Lay the sundried tomatoes on one piece of the cheese so it's covered with them (they will be quite oily from the olive oil). Put the ham on the stove so it gets nice and hot. This is nice both to make sure the ham is cooked in a different way it would be cooked in the actual sandwhich, better cooked, and it gets started on heating up the other ingredients. Put on top of the tomatoes, and flip over the other piece of bread with cheese. Put a bit of butter on the pan so it melts and then put the sandwhich on. Do the same for the other side. When both sides are buttered, put anywhere from 1-3 teaspoons of minced garlic on (I am not very good at directions). See warning below when determing how much to put on. Cook on LOW HEAT. This is essential I have finally learned because it cooks the bread to perfection slowly, and makes sure the insides get cooked as well. I find that if I am in a hurry and cook it at high heat, the bread can get burnt as hell but the insides will barely get cooked. You can make the cheese beautifully melted and the insides cooked as well as the bread perfect if you keep the heat on low. This will take a while. Serve with nuts or crackers and a drink of your choice for an amazingly delicious and healthy sandwhich WARNING: This sandwhich will make your breath smell very, very bad. Also your body, as the garlic smell comes through the skin. So eat it when you don't have social functions for a while, and make sure to take a shower a while later Also: You can replace the whole sundried tomatoes with sundried tomato pesto in the olive oil. This is easier to spread, easier to cut, and easier to eat (its easy to chew sundried tomatos, but very very hard to cut it in half with your teeth without pulling the whole thing out). PS: I know it is retarded that I am telling you how to make the sandwich, but that's what everyone was doing, plus I have found that doing it that way is generally the best way. The only thing that can be done to your discretion really is how you want to butter the bread and put on the minced garlic, or maybe the order of the ingredients.

[Oneiro]

1 DL Chilli sauce 1 DL Peanuts 1 Chicken 1 pack of Bacon 2 bananas 3 DL cream This sounds wonderful, Oros, but.. what is a "DL"?

[Pyrofan1]

Lemon Almond cakes 3 cups flour 1 1/2 cups sugar 1/2 cup water 1/2 cup milk 1 large egg 1/2 tsp. salt 1/2 tsp. yeast 1/2 tsp. Almond flavoring 1/2 tsp. Lemon flavoring 1/2 tsp. Canola oil 3/4 cup Whole almonds Mix Flour, Salt, sugar and yeast into a bowl Add water, milk, flavorings, egg and oil Heat oven to 350 F Grind almonds Pour batter into muffin pan Top with ground almonds Bake for 15 mins

[Replicon]

This sounds wonderful, Oros, but.. what is a "DL"? Deciliter. Remember, most places outside of the US use a measurement system that is pertinent to the current millennium. Dutch Apple Pie: Filling: 4 apples, peeled, cored and sliced 1 cup white sugar 2 TBSP melted butter 1 tsp cinnamon 3 TBSP flour Combine all ingredients in large bowl and then fill the prepared pastry shell. (yeah yeah I just use a frozen pillsbury shell - making your own is too messy for the minor flavour boost). Topping: 1/2 cup brown sugar 1/2 stick of butter 1/2 cup flour 1 tsp cinnamon Combine all ingredients with your fingers and sprinkle over the top of the pie. Bake at 400 on a cookie sheet until apples are soft and juice bubbles slowly - about 50 minutes. (This has come out perfect the 5 or so times I've made it)

[Adam]

Lasagne 1 lb ground beef 5 slices bacon 6 ounces stewed tomatoes 1 onion 2 garlic cloves 1 green pepper 6 mushrooms 7 olives 6 sun-dried tomatoes red wine balsamic vinegar salt pepper oregano 2 cups milk 1-2 cup flour 3-4 tablespoons parmesan cheese mozzarella cheese lasagna sheets Directions Chop the onion, garlic, mushrooms, bacon, olives and sun dried tomatoes before you start to cook. Cook the onions and garlic first. Add the beef and brown about half-way through. Add green pepper, mushroom, olives, sun-dried tomatoes and bacon. Add the stewed tomatoes. Cut them apart with the spatula or a knife as you add them. Add as much red wine and balsamic vinegar as you wish. (I think the secret of the lasagna is in the wine and vinegar though, so I add about 3 tablespoons and a 1/4 of a cup). Add salt, pepper, and oregano to taste. Let the sauce stew as long as needed (the longer the better). Meanwhile, heat the milk gently in a saucepan. Add the flour gradually, stirring constantly. Add the parmesan cheese to the sauce as well. When the white sauce is thicker than pancake mix (about 10 minutes), remove from heat. In an 8x8 or round lasagna dish, layer like this: meat layer, lasagna sheet, white sauce. Finish with a white sauce layer and cover with mozzarella cheese. Cook at 350 for about 20 minutes or until the cheese is bubbly.

[Oros]

This sounds wonderful, Oros, but.. what is a "DL"? Oh. sorry. i didn't tell. we messure volume in DL here. 1 cup is same as 2,5 DL.

[ExoByte]

I am bookmarking this thread for future reference.

[Man of Steel]

I can't really take credit for this recipe, I just changed a few ingredients around from the original to suit me. It's a dadgummed good Mongolian Chicken recipe, though. I get a lot of compliments whenever I cook this. Main Ingredients: 1 to 1.5 lbs chicken breast, thinly sliced 3 Tbl garlic, minced 1 tsp ginger, grated 3 bunches thin green onions cut into 2" pieces 1 tsp Szechuan peppercorns, toasted and ground (or more to taste) 2 cups oil + 4 Tbl oil separated Marinade: 2 egg whites 1/4 cup cornstarch 2 Tbl dark soy sauce 2 Tbl Shaoxing rice wine Sauce: 5 Tbl hoisin sauce 2 Tbl soy sauce 2 Tbl black bean sauce 2 Tbl organic brown sugar 1 Tbl organic sugar 1 Tbl white vinegar 1 Tbl sesame oil 3 Tbl water Method: Slice the chicken breasts into thin slices about 1" to 2" long. Use a sharp knife, and slice at a 45 degree angle to the cutting surface. The slices should be about 1/4" thick. Put the meat into a zip lock bag and throw in cornstarch. Shake bag and make sure each piece is lightly coated. Add more cornstarch if needed. Put the meat into a bowl and add egg whites to coat. Then add other ingredients to coat. Let it sit for about an hour, in the refrigerator. While the meat is marinating, cut up your onions, mince the garlic and grate the ginger. Put Szechuan peppercorns in a small pan and toast over medium heat until toasted. Let cool and grind to a powder. Then combine the ingredients for the sauce in a medium-sized bowl, stirring well. Once the meat is done marinating, add two cups of oil to wok (I actually usually just put about an inch of oil in the bottom of the wok) and heat to 325-350*. You'll know it's hot enough when the oil starts sputtering. Add individual slices of chicken to the hot oil in batches. I can usual get about 8-10 slices going at a time. Let it flash fry for 30 second or so, until the sides get brown and crispy. Drain on paper towels. When all the chicken has been fried, remove oil and wipe down the wok. Put wok back on stove and heat to desired temperature. Add garlic and ginger to wok and quickly stir for 10 seconds then add green onions. Continue to stir-try for about a minute then add fried chicken back to wok. Dust chicken with Szechuan pepper before starting to mix. Give a quick stir to combine and heat ingredients in wok then pour sauce over everything. Quickly stir to coat and remove to plate. There should be little to no sauce left over. The meat should be nicely coated. I make fried rice in a separate wok to serve it over. Super easy to make that: You'll need: 2 bags Boil-in-bag white rice 1-2 bunches green onions, cut quite small 2 eggs Soy sauce handy Make your rice ahead of time and refrigerate it for an hour or two; it needs to be cold to fry right. Then just put a little peanut oil in the bottom of a wok; just enough to cover the bottom, then scramble up two eggs, taking them up a bit before they're done. You want them soft, as you're going to be putting them back in with the rice in a minute. Next add a bit more oil, and throw in your rice. Stir it well until it gets warm, then liberally add soy sauce (and teriyaki sauce if you want). Next add your eggs back in, along with the green onions. Stir until it's mixed well, turn off heat and serve. Enjoy!