Master Chef - Share Your Recipes, Cooking Tips or General Cooking Know-How Here!!

[Nick]

One thing that's cool is my brother happens to be a chef.
Maybe when he comes and visits again I can steal a few recipes from him and post the good and not-so-complicated ones up here. It's mostly deserts though.

[Littledood]

One thing that's cool is my brother happens to be a chef.
Maybe when he comes and visits again I can steal a few recipes from him and post the good and not-so-complicated ones up here. It's mostly deserts though.

Yes yes yes yes YES! I love desert, so I'd love you if you can do that

[Sinister]

Let your steak sit for five to ten minutes after you cook it, and resturauntes put butter on their steaks which people seem to like. I have tons of cooking advice but that is all I wish to impart now.

[Andy_Jerk]

I tend to use olive oil in cooking as if it were the next best thing to WD40 and duct tape. You can give a cheap frozen pizza a golden brown crust bottom by covering a pan in oil and cooking it like that, for instance. It will also make French toast come out with a similar golden sheen if you add some oil to the beaten eggs before dipping the bread.

[Rockstar1983]

Got this recipe from a friend's wife. A lot of prep involved, but wicked good.

Chef's Pumpernickel Sandwich

You will need:

Thinly sliced pumpernickel bread
Thin layer of mayo (not the fat free crap!) on each slice
Sliced or shaved turkey
Fresh spinach leaves
Sliced tomato
Mustard (yellow)
Hard-boiled egg (sliced)
Minced anchovies
2 slices of extra sharp cheddar cheese
A sprinkle of salt and pepper.

Serve with plain potato chips or cheetos, and garlic-ranch dressing.

(Sorry, no picture... haven't actually made these in awhile)

[luffy4]

i have a simple recipe for anyone who loves peanut butter, i call it "PB Plate"

get a pita/wrap (the kind used for burritos) and spread peanut butter on it, microwave it for 2-4 minutes and let it sit for two, the pita should have become hard like a cracker and you have melted peanut butter on it

it tastes REALLY good

[Knightshade]

Alfredo sauce feeds 6

Download Links:
Links are hidden from guests. Please register to be able to view these links. great on chicken you can also try it poured over baked ham for a nice treat.

no pics but the result is a creamy Alfredo sauce that's not even close to dry as most restaurants serve.

[Nemkoon]

This is something my mom invented today
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[Henrique Fiuza]

I everybody!!

This is my first post in the forum, and I was not expecting a recipe forum, this is great.
Since I'm Portuguese (that small country near spain) I'll share a portuguese recipe tha way I make it at home.

Ameijoas À Bulhão Pato.

Here she goes:

-1kg of clams
-4 tea sponns of olive oil (aprox)
-50g of butter
-5 cloves of garlic
-1 full hand coriander
-1 lemon
-1 pinch of salt

Be certain that the clams are well cleaned and without sand, slice the 5 garlic cloves and cut the coriander. Just for starters.
Put the olive oil and the butter in a large pan, then you add the sliced garlik, the clams and the pinch of salt, close the pan for 5 minutes until the clams are opened (all the clams must be opened, even if it takes more than 5 minutes).
When the clams are all opened, shut down the stove, put a hand full of fresh coriander and squeeze the lemon to the pan, then you shake the pan to mix the coriander and the lemon juice with all the other ingerdients and serve on a lane.

This is great with slices of buttered toasted bread (good bread and not bun), a glass of good fresh Chardonnay. It's a great entrance for fish main dish.

[Henrique Fiuza]

Am%C3%AAjoas+%C3%A0+Bulh%C3%A3o+Pato+(2).jpg

And by the way, this is how this recipe should look like after cooked.

Regards.

[Nemkoon]

If I didn't hate seafood with a passion I would eat that.

[Cookie Monster]

Cos Littledood requested it!

[Darklinky]

Wow im surprised i have never found this thread before.

I will post a couple recipes soon, SEEING AS IM A CHEF. lol

[Littledood]

This is Potato Cheese Soup, it's great on a cold winter day.

Serves 4-6; Prep time: 30 minutes, do not boil.


4 C water
4 medium potatoes, pared and diced in 1-inch pieces
1 C celery, sliced
1 C carrots, sliced
½ C onion, diced
2 tsp salt
¼ tsp pepper
¼ tsp dill weed
½ tsp garlic

Put all of the above ingredients in large stock pot, bring to boil and simmer, uncovered, 10 minutes.

In large saucepan combine:

1/2 C butter, melted
1 C flour (whisk into butter to form a roux)
4 C milk (whisk in slowly)
4 C shredded sharp cheddar cheese

On medium heat, stir to just boiling and cook for 1 minute. Mix in cheese until melted. Add to veggies and serve. Do not boil.

[Littledood]

Berry-Ginger Pie. I haven't been able to make this one yet, but I might be able to this week.

1 Pie Crust
Five cups (30oz) mixed raspberries and blackberries
3 tbsp instant tapioca
Zest and Juice from 1 lemon
1 tbsp grated fresh ginger
1 cup granulated sugar
1 tbsp unsalted butter, cut into pieces
Egg wash
Crystal sugar

1. Line a 9-inch pan with 1 rolled-out crust and trim edges, leaving a 1/4-inch overhang. Freeze until ready to fill, or at least 20 minutes.
2. Gently toss together berries, tapioca, zest and juice, ginger, and sugar. Pour Mixture into chilled crust and dot filling with butter.
3. Roll remaining crust to a 12-inch circle. Cut 1-inch-wide strips and weave over berries to create lattice top. Brush rim of bottom crust with egg wash to adhere lattice. Decorate edges as desired or fold bottom crust edge up and over lattice edges and crimp. Brush crust with extra egg wash and sprinkle with crystal sugar. Freeze until crust is cold, 20 min. Heat oven to 425.
4. Bake pie on a foil-lined baking sheet 20 min. Reduce heat to 350 and bake until crust is golden and juices bubble, 60 to 60 minutes more. (If pie browns too quickly, tent with foil.) Cool Completely.