Prove You Know Something About Cooking
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CreampieHoney wrote...
No Fuss Chocolate Chip Muffins (Yield: approx 10 - 12 muffins)2 cups of plain flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup sugar
1/3 cup vegetable oil
1 large egg
1 cup milk
1 cup chocolate chips
* vanilla essence is optional
Method1.
1. Mix flour, salt, baking powder and sugar (dry ingredients).
2. Combine and mix egg, milk and vegetable oil until you get a smooth muffin batter (wet ingredients).
3. Add in the chocolate chips. Combine well without over stirring.
4. Pour into non-stick muffin tin/tray and bake in a preheated oven at 350 °F (180 °C) for about 15 - 20 mins.
Ooohh.... I love Muffin.... But because the Muffin in a certain special bakery is better than what I can make, I choose to buy them instead ;p.......
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Easy and Cheap Alfredo Pizza
Crust, either:
1 box recipe for pizza crust
or
1 cookbook recipe for pizza crust
or
1 knock-n-pop roll of pizza crust, from the grocery
Ingredients for toppings and sauce:
1 packet of alfredo sauce
or
1/2 to 1 cup of leftover alfredo sauce
1 can or small package of spinach, broccoli, mushrooms, whichever.
1 bag of "white cheese". "Italian Blend", mozzarella, asiago, whatever you prefer. Could use parmasean but it'd be too bitter imho
Make up the crust and prebake it til set, according to a recipe or directions on the box. The prebake will ensure that the dough is NOT gooey or half-baked towards the middle. Set aside to cool.
Cook up the alfredo sauce while the crust bakes or heat up leftover sauce as it cools and let that cool down til room temp, as well. If needed, defrost or drain veggies. Ladle or drip and spread alfredo sauce onto the prebaked crust lightly. Don't go dumping the whole thing on there, 'cause the crust will get soggy and not good to eat (unless you like it totally gooey). When the sauce evenly coats from corner to corner, lay a handful or two of cheese down and then top the pizza with your veggies, etc. Put more cheese down and bake again at whatever temp the box/recipe recommended for prebake. Bake until golden brown. WATCH YOUR PIZZA OR IT WILL BURN.
Serve it as you would any pizza. I know this isn't COMPLETELY homemade but I made it everytime we had alfredo dinner the night prior. Plus it's a recipe to get rid of leftovers.
Crust, either:
1 box recipe for pizza crust
or
1 cookbook recipe for pizza crust
or
1 knock-n-pop roll of pizza crust, from the grocery
Ingredients for toppings and sauce:
1 packet of alfredo sauce
or
1/2 to 1 cup of leftover alfredo sauce
1 can or small package of spinach, broccoli, mushrooms, whichever.
1 bag of "white cheese". "Italian Blend", mozzarella, asiago, whatever you prefer. Could use parmasean but it'd be too bitter imho
Make up the crust and prebake it til set, according to a recipe or directions on the box. The prebake will ensure that the dough is NOT gooey or half-baked towards the middle. Set aside to cool.
Cook up the alfredo sauce while the crust bakes or heat up leftover sauce as it cools and let that cool down til room temp, as well. If needed, defrost or drain veggies. Ladle or drip and spread alfredo sauce onto the prebaked crust lightly. Don't go dumping the whole thing on there, 'cause the crust will get soggy and not good to eat (unless you like it totally gooey). When the sauce evenly coats from corner to corner, lay a handful or two of cheese down and then top the pizza with your veggies, etc. Put more cheese down and bake again at whatever temp the box/recipe recommended for prebake. Bake until golden brown. WATCH YOUR PIZZA OR IT WILL BURN.
Serve it as you would any pizza. I know this isn't COMPLETELY homemade but I made it everytime we had alfredo dinner the night prior. Plus it's a recipe to get rid of leftovers.
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Grilled Lamb Chops
Marinade:
1/4 Cup of Extra Virgin Olive
Pinch of Himalayan pink salt or French Grey Salt
Freshly Ground Pepper
2-3 Cloves of freshly Crushed Garlic
Couple Sprigs of Fresh Rosemary
Let marinade for a Least four hours or Overnight.
Set grill to high and clean/oil grates well or the chops can stick.
Place Chops on the grill.
Chops takes about for 3-4 for rare.
Marinade:
1/4 Cup of Extra Virgin Olive
Pinch of Himalayan pink salt or French Grey Salt
Freshly Ground Pepper
2-3 Cloves of freshly Crushed Garlic
Couple Sprigs of Fresh Rosemary
Let marinade for a Least four hours or Overnight.
Set grill to high and clean/oil grates well or the chops can stick.
Place Chops on the grill.
Chops takes about for 3-4 for rare.
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well, i enjoy marinating chicken in barbecue sauce for two days until it really soaks in, then grill it (charcoal grill not propane) and just flame kiss it so that all the flavor comes to life with each bite.
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tswarthog
The Iconoclast
Toast:
Ingredients-
Gibson Explorer
JCM800 (100Watt)
Marshall Slanted Half Stack
Power Soak
White Bread
Take a Gibson Explorer, Plug it into a 100watt Marshall JCM800, attach the amp to a power soak and the half stack, set volume to 8.5 and power soak to 15 decibels. Before playing put 2 pieces of white bread over the heat vent. After 2 hours of playing flip and continue for 2 hours. Apply jelly and eat.
Ingredients-
Gibson Explorer
JCM800 (100Watt)
Marshall Slanted Half Stack
Power Soak
White Bread
Take a Gibson Explorer, Plug it into a 100watt Marshall JCM800, attach the amp to a power soak and the half stack, set volume to 8.5 and power soak to 15 decibels. Before playing put 2 pieces of white bread over the heat vent. After 2 hours of playing flip and continue for 2 hours. Apply jelly and eat.
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I don't use recipes when cooking. Ever. I improvise, create and that is where i find the true joy in cooking. It is so much more satisfying knowing that the delicious dish you just cooked was from your own knowledge of cooking and your own recipe, not someone else's.
I mean i just know how much flavoring to put in a dish if i want it sour, sweet or herbal. How much oil i should put if i want it crunchy or not. How much water and thickener to put if i want a sauce creamy or thick. I learned these skills from not following recipes and using my own initiative. So my word of advise to you guys, IMPROVISE, dump those recipes and go with the flow! It will make you a much better cook, trust me.
I also don't like the fact that most people don't know how much salt and sugar add to the taste of a dish. Salt and sugar are the first two primary ingredients that give the dish its flavor.
I mean i just know how much flavoring to put in a dish if i want it sour, sweet or herbal. How much oil i should put if i want it crunchy or not. How much water and thickener to put if i want a sauce creamy or thick. I learned these skills from not following recipes and using my own initiative. So my word of advise to you guys, IMPROVISE, dump those recipes and go with the flow! It will make you a much better cook, trust me.
I also don't like the fact that most people don't know how much salt and sugar add to the taste of a dish. Salt and sugar are the first two primary ingredients that give the dish its flavor.
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Perhaps not everyone is suited for cooking.
Usually, I am able too whip up something which tastes awfully good. :]
Usually, I am able too whip up something which tastes awfully good. :]
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hey, come over by and i`ll cook u some traditional foods, i just couldnt explain here judging my grammar and verb isnt enough to explain all of these stuff
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A very simple thing I've sort of made up for myself, based on my parents' cheap Chinese cooking style which I usually don't subscribe to.
Chop up some pork meat (I think it's shoulder they use, they hardly even care anyway). Chop up some lettuce roughly and tomato finely. Stir-fry in pan/wok, until liquid comes out of tomatoes and/or all the veggies wilt. Season with kosher/sea salt, fresh ground pepper, and Italian seasoning mix (basil, oregano, sage, rosemary, etc). Finish and turn off the heat. On the side, boil some spaghetti or mung bean noodles (I've done this less often, I think), absolutely with kosher/sea salt dissolved in the boiling water. Mix pasta and meat mixture/sauce together. Done.
Simple, cheap, and at least initially, fairly delicious. The kind of thing I'd imagine I'll be eating as a college graduate, just starting out on my professional or grad school life.
I also once cooked up a dish by Michael Chiarello (sp?) on the Food Channel's website, something called a Spring Rice salad. It's a fairly detailed recipe, but it features something like arborio rice, boiled asparagus, peas, and fava beans, ham, lemon zest, and a lemon-olive oil dressing. Delicious as a beautiful girl standing in the spring bloom.
Chop up some pork meat (I think it's shoulder they use, they hardly even care anyway). Chop up some lettuce roughly and tomato finely. Stir-fry in pan/wok, until liquid comes out of tomatoes and/or all the veggies wilt. Season with kosher/sea salt, fresh ground pepper, and Italian seasoning mix (basil, oregano, sage, rosemary, etc). Finish and turn off the heat. On the side, boil some spaghetti or mung bean noodles (I've done this less often, I think), absolutely with kosher/sea salt dissolved in the boiling water. Mix pasta and meat mixture/sauce together. Done.
Simple, cheap, and at least initially, fairly delicious. The kind of thing I'd imagine I'll be eating as a college graduate, just starting out on my professional or grad school life.
I also once cooked up a dish by Michael Chiarello (sp?) on the Food Channel's website, something called a Spring Rice salad. It's a fairly detailed recipe, but it features something like arborio rice, boiled asparagus, peas, and fava beans, ham, lemon zest, and a lemon-olive oil dressing. Delicious as a beautiful girl standing in the spring bloom.
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I laugh at people who type shit like "I know **** I'll post it later." or "I wonder if I should do *******" and then they don't. If you are going to post at least try to add to this thread don't just type to raise your post count.
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Kona-chan wrote...
This user has received -1 reputation for this post.
Funny how people -repped him for the truth...
People hate being proven wrong. It's just the childish immature ways of the internet it can't be helped.
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ObviouslyNotLongevity wrote...
Kona-chan wrote...
This user has received -1 reputation for this post.
Funny how people -repped him for the truth...
People hate being proven wrong. It's just the childish immature ways of the internet it can't be helped.
Love the recipes on this thread. Repped you so I negated that last - rep :P. I enjoyed the fried cheese sticks on the first page. Fattening but tasty.
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From my days of working in a local Bed and Breakfast:
Pumpkin pancakes with apple cider syrup.
Pumpkin pancakes with apple cider syrup.
Spoiler:
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animefreak_usa
Child of Samael
If you make gels and foams of everything you can just for the purpose of being "hip and nuevo" your a douche. If it just for one dish out of many then ok.. dessert the it fine. EVERYTHING DOESN'T NEED IT.
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Lughost
the Lugoat
I couldn't give you anything about a recipe but I could serve you a steak that would knock you on your ass from how good it was.
That is to say that I can grill like nobody's business and am working on my skills in the kitchen. Right now I really only have breakfast foods... But those are super easy... My mom, however, has been trying to teach me some Chinese recipes and I can make some tasty soups.
That is to say that I can grill like nobody's business and am working on my skills in the kitchen. Right now I really only have breakfast foods... But those are super easy... My mom, however, has been trying to teach me some Chinese recipes and I can make some tasty soups.
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Xil
Norse God of Sawdust
Xil's Bachelor Chow-
[size=11]AKA Chilly/Taco Stuffs[/h]
Main Dish-
3 cans of beans(I generally use Black, Kidney, Pinto and/or Garbanzo Beans. Take your pick)
2 cans of diced tomatoes in juice
Several sliced mushrooms
equal amount of chopped onion
Your favorite salsa
shredded cheese(cheddar)
Garlic salt
Drain+rinse beans.
Put the beans, mushrooms, and tomatoes in a suitable pan and fucking heat that bitch medium heat on a stove until it's hot: but not 'oh shit, that burns' hot. Stir occasionally, but not violently to avoid damaging(mushing) the beans.
Saute onions in a pan with a small amount of oil until tender, then add that to the pot as well.
Add garlic salt to desired taste, I don't like a lot of salt so I add less than 1/2 teaspoon, but some will want more.
Once to temperature, visually hot, add salsa: as with the garlic salt, there is no set rule. I like salsa, so I add a good amount. Mix well.
Sprinkle on some cheese. You can now eat it.
OR
I like to use it as taco stuff. Put it in a Whole Wheat tortilla with shredded cheese, baby spinach leaves/lettuce, and even MOAR salsa/taco seasoning.
[size=11]AKA Chilly/Taco Stuffs[/h]
Main Dish-
3 cans of beans(I generally use Black, Kidney, Pinto and/or Garbanzo Beans. Take your pick)
2 cans of diced tomatoes in juice
Several sliced mushrooms
equal amount of chopped onion
Your favorite salsa
shredded cheese(cheddar)
Garlic salt
Drain+rinse beans.
Put the beans, mushrooms, and tomatoes in a suitable pan and fucking heat that bitch medium heat on a stove until it's hot: but not 'oh shit, that burns' hot. Stir occasionally, but not violently to avoid damaging(mushing) the beans.
Saute onions in a pan with a small amount of oil until tender, then add that to the pot as well.
Add garlic salt to desired taste, I don't like a lot of salt so I add less than 1/2 teaspoon, but some will want more.
Once to temperature, visually hot, add salsa: as with the garlic salt, there is no set rule. I like salsa, so I add a good amount. Mix well.
Sprinkle on some cheese. You can now eat it.
OR
I like to use it as taco stuff. Put it in a Whole Wheat tortilla with shredded cheese, baby spinach leaves/lettuce, and even MOAR salsa/taco seasoning.
