Recipes

the watcher

Well-Known Member
This thread is for those who like to cook or those who would like to give it a try and learn new things. Just post some of the recipes of the things you like to cook and/or make. I myself am a baker, so I love to cook.

Blue Cheese Ravioli With Black Walnuts and Browned Butter


3 TBS.......Danish blue cheese (room temperature)
3 TBS.......Cream cheese, soft
2 TBS.......Half and half
1 1/2 TBS..Parsley, minced
3/4 tsp......Fresh marjoram.minced
pinch.........Nutmeg
pinch.........Ground white peppers
16 each.....Won ton wrappers
1/4 cup.....Black walnuts, chopped
6 TBS.......Butter


Place cheeses and half and half in food processor or mixer. Add 3/4 tsp. minced parsley, marjoram, nutmeg and pepper. Mix until smooth.

Then 1/2 tsp. of the cheesefilling in the center of a won ton wrapper. Moisten the edges of the wrapper with water. Fold the wrapper over to forma triangle. Squeeze out any air pockets and press around the edges to seal the ravioli.

Then place the butter in a slillet with the walnuts. Heat the pan while stirring the butter and walnuts until the butter bubbles and turns brown. Remove it from the pan and put off to the side.

Then Bring a large pot of lightly salted water to boil. Gently place the ravioli into the boiling water and cook for 2 minutes.

Next, remove the ravioli from the boiling water and drain. Place the ravioli in the butter and walnut mixture and stir to gently cat them.

Lastly, place the ravioli on each plate with equal amounts of butter and nuts. Then sprinle with chopped parsley. This make a nice appetizer before your main course. For those of you who can (cough, cough) drink. I recommend a nice Eagle peak Merlot.
 

ProjectX2

Don't expect me to take you with me when I go to s
2 Minute Noodles

Put noodle cake in bowl and pour in boiling water. Place bowl in microwave. Microwave for one minute. Stir. Microwave for another minute. Get bowl out of microwave, add flavouring, and stir.

Eat.
 

Ultimate Houde

UC's Resident Genetic Recombinator
German Chocolate Cheesecake

This one is easy and no bake. Simply melt a bar of cooking chocolate with two tablespoons of milk. Add this to 4 ounces of Cream Cheese (low fat works fine for this), 1/3 cup of milk and two tablespoons of sugar. Once this is mixed together with a wisk, cool it in the fridge for ten minutes. Add an entire tub of Cool Whip to this, and mix. Put it in a graham cracker premade pie crust, freeze for six hours, and your done.
 

E

Moderator
Excelsior Club
I used to eat sugar cubes right out of the box.

That's sort of like a recipe, if you count opening the box.
 

Hellsbuttmonkey

Well-Known Member
Ginger Pork and Steamed Rice
Grate a fairly large piece of fresh ginger and place in a large bowl
Add a large lump of wasabi
Add about 1/3 of a bottle of soy sauce
Mix the mixture until the wasabi has pretty much melted into it.
get some fresh pork loins, and slice into thin strips. Add them to the bowl, and ensure they are covered completely with the mixture.
Leave to marinade for 2-3 hours.
Heat some oil in a wok/frying pan.
Place the pork and any remaining marinade into the wok/frying pan on a medium heat.
Finely chop half a red onion and add to the pan.
Once cooked, serve with steamed rice, and crispy seaweed to garnish.
 

Fuzzy Birds

Well-Known Member
Chicken Chili Fry
No specific quantities for ingredients, it's fun to experiment around based your own particular tastes.

Ingredients:
Chicken fillet
Chilli peppers
Ginger
Garlic
Ketjap Manis/Soy sauce
Rice

Chop chicken into small chunks.
Slice chilli's into very thin strips, keep seeds if you want a hot dish.
Grate or chop ginger.
Crush or chop garlic.

The way I do it; sunflower oil in a wok, on high, garlic first, then ginger, then chilli, then chicken. Minute or two between adding each ingredient. When chicken starts to brown, chuck a decent amount of ketjap manis/soy sauce in there, 'til brown. Cook till the ginger, garlic and chilli has kind of caramelised around the chicken, and add to rice, or eat on it's own.

I use, per person, a few hundred grams of chicken, three or four large green chilli peppers WITH seeds, a small handful of ginger, half a garlic BULB.

A lovely dish, and pretty good for you too if you get the fresh ingredients.
 

Hibiki

Really is pretentious, no matter what she says. Do
These should all go with pictures of what each dish would look like. That would be super helpful.
 

the watcher

Well-Known Member
These should all go with pictures of what each dish would look like. That would be super helpful.

Yeah, that would be nice, but I don't have a camra right now.


How Sweet it is


1........ripe golden Pineapple
7........Piezlle (Italin cookie)
1 can..(14 ounces) unsweetened coconut milk
1 1/2...cups turbinado sugar or granulated sugar
1 tsp...ground cinnamon
1 .......quart Sara Lee's Strawberry Shortcake or Vanilla Ice cream
Chocolate sauce
whipcream
7......... cherries
1/2 cup. chipped almonds
sprigs of mint


First prep you grill (Charcoal will do). Then peel, slice and core the pineapple. Shake the coconut milk will before opening the can. Pour it into a wide, shallow bowl. Place the sugar and cinnamon in another wide, shallow bowl and stir with a fork to mix.

When your ready to cook, brush and oil the grill gate. Dip each pineapple slice into the coconut milk, then in thesugar mixture, shaking off the excess between each dipping. Arrange the slices on the grate and grill until nicely browned on both sides, 4 to 6 minutes per side. If a crosshatch of the grill marks is desired rotate each slice 60 degrees after two or three minutes on each side. Take the pineapple slices and put them on a plate. then place plate into your refrigerator.

After it cools take the plate out then place one of the pineapple onto a piezlle. Then dish out one or two scoops of the ice cream of your chose. Swirl the chocolate sauce, then the whipcream. Sprikle the almonds, place cherry on top, and to finish place the sprig of mint on the side for the garnish. This dessert is a great summertime treat.
 

the watcher

Well-Known Member
Stuffed & Grilled Flank Steak

This is the closest pic. I could find on the web. For what it should look like.

matambre_recheado02.jpg


for the beef:

1.....Flank steak (1 1/2 1 3/4 pounds)
6.....thin slices bacon
Coarse salt and black pepper
1.....Teaspoon dried oregano
1.....Tablespoon Red wine vinegar


for filling:

1...... piece (6 to 8 ounces) Kielbasa, or other cooked smoked sausage, cut lengthwise in thin strips
4...... ribs celery, cut lenghwise in thin strips
2...... Large carrots, cut lengthwise in thin strips
6...... Ounces smoked cooked ham (sliced 1/4 inch thick), cut lengthwise into 1/4 inch strips
6...... Ounces Romano cheese (sliced 1/4 thick), cut lengthwise into 1/4 inch strips
1...... Red bell pepper, stemmed, seeded, and cut lengthwise into 1/4 inch strips


1. Butterfly the flanck ( Butterfly {open it up}: Position the flank steak lenghtwise at the edge of the cutting board. Place one hand on top to hold it flat. Using a sharp, slender knife, cutthrough the side of the steak to butterfly it. As you cut, fold open the top to help you see what you're doing. Then open the meat up like a book.)

2. Place a large piece of heavy-duty aluminum foil, 24 inches long, on your work surface, shiny side down. Arrange the bacon slices on the foil in a row parallel to an edge of the foil and place the flank steak on top. Season with salt and pepper and sprinkle with the oregano and vinegar.

3. Place a row of kielbasa strips at the edge of the meat closest to you. Place a row of celery strips next to it, followed by rows of carrot, ham, cheese, and bell pepper strips. Repeat this until all the filling ingredients are used up. Leave the last 2 inches of meat uncovered.

4. Starting at the edge closet to you and using the aluminum foil to help you, roll up the meat with the filling to make a tight roll. Wrap the foil around th emeat, twisting the ends of the foil. Using the tip of a paring knife, poke holes in the aluminum foil at 1-inch intervals. Tie the meat in several places with butcher's string. The matambre can be prepared up to this stage several hours ahead. Store, covered, in the refrigerator.

5. Set up the grill for direct grilling and pre heat to medium (10-15 min.). When ready to cook, place the roll on the hot grate and grill until cooked through and the meat is very tender 1 1/2 to 2 hours, turning with tongs every 15 or 20 min. If using a charcoal grill, you'll need to add 24 to 30 fresh coals after 1 hour. To test for soneness, use an instant-read meat thermometer (the internal temperature should be about 180, F Transfer the matambre to a cutting board and let rest for 10min. Remove the string and foil and cut the roll crosswise into 1/2-inch slices. Serve hot at room temperature.
 

the watcher

Well-Known Member
Sorry I've been a little busy...

Tepin Hot sauce

3 to 5 tablespoons dried Tepin Flakes
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons kosher =OR= 2 teaspoons sea salt
1/2 teaspoon ground cardamom
1/2 teaspoon fenugreek
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon coriander
1 1/4 cups cayenne pepper
3 tablespoons paprika
6 cloves garlic -- minced
2 cups water
3 tablespoons peanut oil


Place the Tepin pepper flakes, cumin, black pepper, salt, cardamom, fenugreek, nutmeg, cloves, cinnamon, allspice, and coriander in a medium, heavy-bottomed nonstick saute pan. Cook over moderate heat, stirring constantly, until their aroma fills the air and the color has darkened slightly, about 4 minutes. Transfer to a blender and set aside.

In the same pan, heat the cayenne pepper and paprika over moderately low heat for 4 to 5 minutes, stirring constantly. Add to the spice mixture in the blender along with the garlic, water, and peanut oil. Puree until smooth, stopping occasionally to scrape the sides of the container.

Return the pureed mixture to the saute pan and cook over moderately low heat for 10 to 12 minutes, stirring frequently to prevent the sauce from burning. Remove from the heat and cool to room temperature. Store in a tightly sealed container in the refrigerator for up to 5 months. Add small amounts to you food.
 
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