Pretty much what the title says.
This is the quintessential cooking thread. If there is anything that you want to discuss about cooking -- share one of your favourite recipes, talk about different cooking tips, post a picture of what you just had for dinner tonight, this is where to do it.
Bon appetit?
Sweet. Thanks Drag! :flower:
Now make me some GODDAMN COOKIES! :0:
I'll post a couple of my favourite recipes later.
I always love giving a classy touch to a meal.
So, when I have the time, I'll make this.
Solid thread, I'll post some recipes when I find where I stuck them :P.
I can't wait to se what you guys cook, maybe I'll post my dad's spaghetti sauce recipe. Next time i watch him make it that is.
He likes inventing his dishes.
Okay. I guess I'll start everything.
This is one of my favourite chicken recipes. It's easy to make (although a bit time consuming) and doesn't require a lot of ingredients, so it's great for people who are on a budget but want to eat something that actually has a great taste to it.
I don't know what the actual recipe is called. My parents always called it "Japanese style chicken." Which... doesn't really tell you anything.
This recipe works with pretty much any cut of chicken, but the fattier cuts (ex., thighs) will require draining the sauce a couple of times. Leaner cuts, such as breasts, don't need to be drained, although I usually do anyways. The recipe as I have it written is for chicken wings, so that I'm not going to be bother changing that.
Code:
- Chicken
- 3 pounds chicken wings
- 1 cup all-purpose flour
- 1 egg (beaten) -- you may need more than one egg, especially if using wings, but one is usually enough for me
- margarine or butter
- Sauce
- 3 tbsp soya sauce
- 1 cup white sugar
- 3 tbsp water
- 0.5 cup vinegar
Dip chicken in egg, and then flour.
Fry in margarine or butter until golden brown. The breading you put on should start to turn brown -- you may have
to add more margarine when you flip the wings, as the breading will absorb the margarine, leaving you nothing to fry
the other side with. So just add what you need to keep some liquid in the pan).
Place in a shallow pan and pour sauce over in small amounts. Don't use all of the sauce in one go -- add a little bit more
sauce every time you flip them.
Bake at 350* for at least 30 minutes. Keep pouring sauce on as they are cooking. if you want the sauce not runny, cook
longer. If you cooked the wings enough, you will find that there is not much grease that comes from them, so the sauce
should thicken up without having to drain it part way through cooking. Sometimes, it helps to start off cooking at 400*
just to get the sauce going, but you really have to watch it at this heat as the sauce will thicken quickly.
Tips & Tricks
These are notes by me outside of the original recipe that I find make cooking it a bit easier
I usually set the oven for just shy of 400* (between 375* and 400*) and flip the chicken every fifteen minutes.
When I flip them, I take a spoon and drizzle a bit of sauce over each piece of chicken, just to make sure that
the coating is even all the way around. You really have to keep your eye on the sauce, though -- if it thickens too
much, you've ruined it, and it'll taste like shit and tough as hell. Trust me on this -- I've ruined a couple of meals
by not paying enough attention while it's in the oven.
Usually when I use this recipe, I cook a couple of boneless skinless chicken breasts, and I usually have them in
the oven for just over 50 minutes, flipping and drizzling every fifteen minutes. I also usually drain half the liquid
when I flip it the first time to get rid of the little bit of grease -- if there's too much grease in the sauce, it won't thicken.
Goes great with a baked potato and some broccoli seasoned with salt and pepper.
The end result?
Spoiler warning:
Nice idea for a thread Drag, il be sure to post a recipe once I think of something, (im more of a cook than a chef :wacko: )
Edit: GOT SOMETHING
This is one of my favorite foods, Loaded potato and bacon soup/Chowder, I always got it at ihop and i think this is how its made,
http://allrecipes.com/Recipe/loaded-...-i/Detail.aspx
except, the soup I like uses Real chopped small cubed bacon, not bacon bits.
Quote:
Originally Posted by Drageuth
I might just try that this weekend. Looks really good.
I'm gonna find/post my lasagna recipe tomorrow.
"You must spread some reputation before giving it to..."
Oh well, about time this thread was made.:awesome:
Finally the whole recipe.:wacko:Quote:
Originally Posted by Drageuth
Now, time for my own contribution, since it will take some time to write the whole recipe I have in my recipe notepad, copy/paste, and using Drageuth's method of posting them.:wacko:
Result:Code:Gnocchi di Ricotta
Serves 6
3 1/4 cups of flour
2 eggs
1.5 pound of ricotta cheese, well drained
1/2 cup freshly grated Parmigiano-Reggiano cheese plus extra for sprinkling*
pinch of salt & pepper
1 teaspoon of olive oil
4 cups Marinara Sauce
1- Place 3 cups of the flour in a large bowl. Lightly beat the egs with a fork then add them to the flour along with the ricotta, 1/2 cup of Parmigiano-Reggiano, salt and pepper. Mix ingredients together with your hands to form a dough.
2- Transfer the dough to a lightly floured working surface and knead lightly for 2 to 3 more minutes, gradually adding remaining flour if the dough sticks to the board or your hands. The dough is ready when it no longer sticks but is still somewhat tacky to the touch and soft.
3- Divide the dough into four pieces and roll into balls. Using both hands, roll out each ball of dough into a log about the width of your index finger. Cut each log into 1/2 inch pieces.
4-Preheat oven to 350 degrees.
5-Bring a large pot of water to a boil. Add a teaspoon of olive oil oil and the gnocchi.
6-Cook, uncovered over high heat until the gnocchi rise to the surface of the water, about 2 to 3 minutes. While the gnocchi are cooking heat the marinara in a large saute pan over medium heat.
7- Remove the gnocchi from the water with a slotted spoon and transfer to the saute pan with the marinara sauce.
8-Toss gnocchi in sauce until coated, then transfer to a caserole dish sprinkle with Parmigiano-Reggiano cheese to taste. Bake in oven for 10 minutes and serve.
*King's notes:
In every recipe that involves sprinkling cheese, I tend to sprinkle the recipe with a generous quantity of cheese, this one included.
Spoiler warning:
Source.
Try it.:nod:
Next recipe will be a shrimp one.
Alright, so I actually made this the other day. I can't really find the recipe online, though, and I'm terrible at explaining cooking-related shit in English. So I won't go into details and stuff. It's basically just semi-thin slices of pork (you don't really need to add any spices to the meat other than the basic salt + pepper) with shitloads of cabbage above it and potatoes below it, in layers. Also, some small bits of sausages. The whole thing is covered in... uh, this cream-like thing that I don't know how to say in English. Dictionary says "devonshire cream/clotted cream". Whatever that is. :wacko: This stuff. Anyway, you cover the whole thing in this cream, put a few slices of eggs on top along with a few pinches of red pepper (powder) and parsley. The cabbage itself will make it all juicy/moist and super filling. Good stuff.
Confusing, right? Told you I'm terrible at this. So um, here are the pictures I took! :wacko:
It might look kinda ugly, but it sure is delicious. I don't really care about making my food look fancy as long as it tastes good. And trust me, it does.
Spoiler warning:
Ok, so here's my Lasagna recipe, as promised. It's not like a gourmet recipe or anything. Just a simple lasagna. I like to think its pretty good though.
Probably the best thing I make. Also its super easy to make your own recipe out of it. A lot of things can be substituted with personal preference.
Here goes:
Finished product looks like this:Code:Ingredients:
-About 2 pounds of whatever kind of meat you think would be good. I generally use ground turkey, the original recipe calls for
ground beef but after watching the movie Food Inc. I kind of stay away from ground beef now. Sausage works pretty well too
-Box of lasagna noodles
-About 20 Ounces of Tomato Sauce. A lot of people like to make their own, but I don't get that technical with it.
I usually just buy a bottle of something that looks good. You're going to use the whole bottle.
-Mozzarella Cheese. You can really use any mozzarella, but I find that Fresh Mozzarella really makes a difference taste-wise
-Cottage Cheese. About 16 Oz. I usually buy the stuff that has chunks of chive in it
-Parmesan Cheese
-Oregano
-Basil
First thing you want to do is cook your meat. With ground turkey I just pop it in a frying pan and cook it on medium-high heat until its cooked all the way through.
Then drain off the fat.
take a casserole dish, I don't think it really matters what depth, I always use the same one and you'll see it in my picture of the finished lasagna.
Spoon out a thin layer of your tomato sauce along the bottom of the dish. I stress thin, this layer is only meant to keep everything else from sticking to the bottom
and burning. Just coat the whole bottom.
Start preheating your oven to 350
Now layer the pasta on top of the sauce. Just one thin layer. It doesn't matter if you overlap a bit because the pasta layers are what
holds everything else together so you want a solid cover layer.
Next layer is meat. Again just cover the pasta layer. You don't want to use all of any of your ingredients because you're going to be doing multiple layers
Next layer is cottage cheese. Just cover up the meat
Now you can either grate or slice the mozzarella to do this, I usually just grate right over the casserole dish. Again just make a solid layer on top of the cottage cheese.
Now make another thing layer of tomato sauce. Just cover the mozzarella
Now you're going to sprinkle the Parmesan Cheese onto the tomato sauce and LIGHTLY sprinkle on your oregano and basil and whatever
other spices you might decide you want to use. Those two are just what I chose to use.
Now basically you just repeat the process until you fill your casserole pan. Essentially you want to use up all of your meat and sauce.
Start on top of your spices with another pasta layer etc. You want to end with a layer of sauce and then mozzarella/parmesan.
Now cover the whole thing in foil and pop it in the oven for about 45 minutes. You can check it by sticking a knife all the way into it.
It's finished when the pasta has softened. You'll be able to feel it with your knife.
http://i1204.photobucket.com/albums/...B2/Lasagna.jpg
sorry. I don't know how to do the "spoilers" thing or I would have. If someone wants to tell me, I will.
Enjoy it. It's not that hard, it tastes great, and it'll feed you for a damn week.
I don't remember my dad's spaghetti sauce recipe, so I have to wait until he makes it again. He makes it from scratch and it is DELICIOUS! :drool:
So I'll just give my egg sandwich recipe. No pics though cuz I don't have a camera.
That was a mouthful.Code:Egg Sandwich
Ingredients:2 slices of bread
A toaster
2 eggs
salt
pepper
egg pan
ham and cheese (optional)
bacon(also optional)
Vegetable oil or some other kind of thing to grease the pan
Mayonnaise
How to cook:
1. Grease the pan
2. Crack the 2 eggs into the pan and mash the yolks with a fork.
3. Put the bread into the toaster
4. Turn the stove on to a medium-low flame
5. When the white starts forming, add salt and pepper
6. Cook eggs over-hard
7. Take the toast out of the toaster and spread mayonnaisse over each slice
8. Put the egg in and enjoy!
If you don't like sardines at all, you can skip over my contribution:
Spoiler warning:
I love chicken Parmesan. I love it OH SO MUCH.
This is a slightly modified recipe that I got from... somewhere. Can't really remember where. The original recipe, like most chicken Parmesan recipes, calls for some form of pasta sauce/tomato sauce over the chicken, with melted mozzarella on top of that, but I pulled up this recipe for a date and didn't want to make a fuckhuge mess in the kitchen while I was cooking, so I decided to forgo that. Therefore, it's not in my recipe.
This recipe is for two, but the ingredients are pretty straightforward. Just double or triple the ingredients for however many you need.
Recommended side dishes: bacon wrapped asparagus and a Greek salad. I don't have any pictures to accompany this one -- sorry!Code:
Ingredients
- 2 chicken breasts, pounded to about 1" thick (could also butterfly the breasts, but this works better)
- 2 tablespoons Parmesan cheese, grated
- salt and black pepper
- 1 egg, beaten
- 2 tablespoons plain flour
- 1/2 cup Italian seasoned breadcrumbs
- Olive oil
- Mozzarella cheese, shredded or sliced (optional)
- Pasta or tomato sauce (optional)
Preheat oven to 400*.
Heat olive oil for shallow frying in a frying pan (approximately half an inch, or half the thickness of your chicken).
Coat the pieces of chicken in flour, Parmesan cheese, salt and pepper; shake off any excess. Dip the chicken into
the egg, then dip into the breadcrumbs, ensuring the chicken is evenly coated.
Fry the chicken on both sides until golden. If doing breasts back to back, ensure that there is time for the oil to
return to its proper temperature before placing the second breast in -- otherwise, the first breast will come out
with a crisp coating, but the second will be soggy. I usually find 45 seconds is enough, but this can vary. When
done frying, place chicken in roasting tray.
Bake until cooked thoroughly -- approximately 10 to 15 minutes. If desired, add a spoonful of pasta or tomato
sauce and thin slice of mozzarella cheese a couple of minutes before removing from oven, and remove when
the cheese starts to bubble (you will probably want to heat the tomato sauce before placing it in the
oven, at least partially.)