Recipes.
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As some of you may know and if you didn't you will know. I wanna be a chef. I love cooking and I love learning new things. Now because of this I watch the Food Network Channel and I try to cook the foods I think I will enjoy but I can also bye on a dime. Well here are some of the recipes I would recommend. I will link them so as not to waste room.
Ina Garten Mac n Cheese
Momma Neelys Pot Roast.
Now I only posted these because they are my favorite.
Longevities Vermicelli
[spoil:83bfa74444] [color=darkblue:83bfa74444]Pasta with Egg and Cheese.[/color:83bfa74444]
What You'll need
1) Vermicelli
2)6-7 eggs room temperature
3)1 lbs of bacon or 16 oz for metric
4)1 whole onion
5)Sundried Tomatoes about 8
6)Cilantro
7)Parmesan Cheese about a 1/2 lbs(Not in a Bag, or For Pizza ask your Deli for it)
[color=blue:83bfa74444]Preperations[/color:83bfa74444]
1) Cut all your bacon into little cubes
2) Dice Onion
3) Very Thinly Slice Sundried Tomatoes
4) Finely Chop Cilantro
5) Crack Eggs Into a Bowl and Beat Them (set aside)
6) Get Water Boiling For Vermicelli
7) Grate All Parmesan Cheese
[color=darkblue:83bfa74444]Putting It Together[/color:83bfa74444]
1)Get your all bacon and cut it into cubes about 1/2 inch. Then place it into a frying pan. Let it cook for about a minute mixing it a to distribut heat. After you have a little bit of fat on the bottom add your Onion and your Sundried Tomatoes. You want the bacon to be chewy not crispy.
2) While your bacon is cooking get your Vermicelli and add it to the boiling water. Add a little salt so the noodles won't stick and then let it cook. Make sure you don't over cook it though make sure they are al dente.
3) Once you have your pasta finished. Drain out all the water and let it stand for about a minute.
4) After the pasta has cooled down some add it back to your pot and add the eggs to the noodles. Mix rapidly because you don't want them to scramble.
5) After you have incorporated the eggs to the noodles add your cheese. And Mix it all in so it will melt.
6) Add your Bacon/Onion/Tomatoes to the pasta and stir don't drain any of the fat
7) For the color aspect of add your Cilantro and stir it in.
I hope you'll enjoy it
[/spoil:83bfa74444]
Also if you want me to try something I will. Or if you want a recipe for a certain thing I will try and help you out.
Ina Garten Mac n Cheese
Momma Neelys Pot Roast.
Now I only posted these because they are my favorite.
Longevities Vermicelli
[spoil:83bfa74444] [color=darkblue:83bfa74444]Pasta with Egg and Cheese.[/color:83bfa74444]
What You'll need
1) Vermicelli
2)6-7 eggs room temperature
3)1 lbs of bacon or 16 oz for metric
4)1 whole onion
5)Sundried Tomatoes about 8
6)Cilantro
7)Parmesan Cheese about a 1/2 lbs(Not in a Bag, or For Pizza ask your Deli for it)
[color=blue:83bfa74444]Preperations[/color:83bfa74444]
1) Cut all your bacon into little cubes
2) Dice Onion
3) Very Thinly Slice Sundried Tomatoes
4) Finely Chop Cilantro
5) Crack Eggs Into a Bowl and Beat Them (set aside)
6) Get Water Boiling For Vermicelli
7) Grate All Parmesan Cheese
[color=darkblue:83bfa74444]Putting It Together[/color:83bfa74444]
1)Get your all bacon and cut it into cubes about 1/2 inch. Then place it into a frying pan. Let it cook for about a minute mixing it a to distribut heat. After you have a little bit of fat on the bottom add your Onion and your Sundried Tomatoes. You want the bacon to be chewy not crispy.
2) While your bacon is cooking get your Vermicelli and add it to the boiling water. Add a little salt so the noodles won't stick and then let it cook. Make sure you don't over cook it though make sure they are al dente.
3) Once you have your pasta finished. Drain out all the water and let it stand for about a minute.
4) After the pasta has cooled down some add it back to your pot and add the eggs to the noodles. Mix rapidly because you don't want them to scramble.
5) After you have incorporated the eggs to the noodles add your cheese. And Mix it all in so it will melt.
6) Add your Bacon/Onion/Tomatoes to the pasta and stir don't drain any of the fat
7) For the color aspect of add your Cilantro and stir it in.
I hope you'll enjoy it
[/spoil:83bfa74444]
Also if you want me to try something I will. Or if you want a recipe for a certain thing I will try and help you out.
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Hmm, a recepie my wife taught me. Simple, but still tasty, and makes a lot of food.
Dutch Macaroni
Dutch Macaroni
Spoiler:
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Dessert wrote...
Hmm, a recepie my wife taught me. Simple, but still tasty, and makes a lot of food.Dutch Macaroni
Spoiler:
I tried it. I thought it was fairly good considering the fact that I hate Spam made me a little biased on my judgement probably.
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I need some more guys come on I know one of you can cook. If you can't you should learn or ask your mom to teach you.
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tuna tacos
oil
tuna
cheese
lettuce
tomatoes
etc
first put oil in pan not to much once hot put corn tortillas in oil for short time on each side just to get soft take out fill with tuna and cheese place back in oil cook till golden brown on both sides take out add lettuce tomatoes etc. your tacos are done mmmm tasty on a budget
key is not to put to much oil you dont want that in your tuna keep it light ya dig and all will be fine
oil
tuna
cheese
lettuce
tomatoes
etc
first put oil in pan not to much once hot put corn tortillas in oil for short time on each side just to get soft take out fill with tuna and cheese place back in oil cook till golden brown on both sides take out add lettuce tomatoes etc. your tacos are done mmmm tasty on a budget
key is not to put to much oil you dont want that in your tuna keep it light ya dig and all will be fine
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Oops... I missed this thread.....
White Chocolate Cookies with (not necessarily) Macademia nuts
1 Cup Plus 2 Tbs. flour
1/2 tsp. Baking soda
1/4 tsp. Salt
1/2 Cup Unsalted butter, softened
1/2 Cup Light brown sugar, packed
1/4 Cup Granulated sugar
1 egg
1 tsp. Vanilla
9 oz White chocolate chips
1 Cup Macadamia nuts, coarsely chopped
Preheat oven to 375F.........
In a large bowl, mix together flour, baking soda and salt........
In large bowl, using a hand-held mixer set at medium speed, cream butter with the sugars for 2 to 3 minutes, until light
and fluffy. Beat in the egg and vanilla. Reduce speed and beat in the
flour mixture until just combined. Stir in the white chocolate and
macadamia nuts..........
Using a rounded tablespoon of dough, drop cookies onto a cookie sheet (either air-bake or with parchment paper) leave about 1 inch between the cookies. Bake 9-12 minutes, until lightly golden.......
Transfer the cookies to a wire rack and cool completely.
And the most important thing is to make it with love <3
Yuri Hyuga wrote...
Since this is Valentine day, I'll just post my favorite choco cookie dish <3...White Chocolate Cookies with (not necessarily) Macademia nuts
1 Cup Plus 2 Tbs. flour
1/2 tsp. Baking soda
1/4 tsp. Salt
1/2 Cup Unsalted butter, softened
1/2 Cup Light brown sugar, packed
1/4 Cup Granulated sugar
1 egg
1 tsp. Vanilla
9 oz White chocolate chips
1 Cup Macadamia nuts, coarsely chopped
Preheat oven to 375F.........
In a large bowl, mix together flour, baking soda and salt........
In large bowl, using a hand-held mixer set at medium speed, cream butter with the sugars for 2 to 3 minutes, until light
and fluffy. Beat in the egg and vanilla. Reduce speed and beat in the
flour mixture until just combined. Stir in the white chocolate and
macadamia nuts..........
Using a rounded tablespoon of dough, drop cookies onto a cookie sheet (either air-bake or with parchment paper) leave about 1 inch between the cookies. Bake 9-12 minutes, until lightly golden.......
Transfer the cookies to a wire rack and cool completely.
And the most important thing is to make it with love <3
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Yuri Hyuga wrote...
Oops... I missed this thread.....Yuri Hyuga wrote...
Since this is Valentine day, I'll just post my favorite choco cookie dish <3...White Chocolate Cookies with (not necessarily) Macademia nuts
1 Cup Plus 2 Tbs. flour
1/2 tsp. Baking soda
1/4 tsp. Salt
1/2 Cup Unsalted butter, softened
1/2 Cup Light brown sugar, packed
1/4 Cup Granulated sugar
1 egg
1 tsp. Vanilla
9 oz White chocolate chips
1 Cup Macadamia nuts, coarsely chopped
Preheat oven to 375F.........
In a large bowl, mix together flour, baking soda and salt........
In large bowl, using a hand-held mixer set at medium speed, cream butter with the sugars for 2 to 3 minutes, until light
and fluffy. Beat in the egg and vanilla. Reduce speed and beat in the
flour mixture until just combined. Stir in the white chocolate and
macadamia nuts..........
Using a rounded tablespoon of dough, drop cookies onto a cookie sheet (either air-bake or with parchment paper) leave about 1 inch between the cookies. Bake 9-12 minutes, until lightly golden.......
Transfer the cookies to a wire rack and cool completely.
And the most important thing is to make it with love <3
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CreampieHoney wrote...
Yuri Hyuga wrote...
Oops... I missed this thread.....Yuri Hyuga wrote...
Since this is Valentine day, I'll just post my favorite choco cookie dish <3...White Chocolate Cookies with (not necessarily) Macademia nuts
1 Cup Plus 2 Tbs. flour
1/2 tsp. Baking soda
1/4 tsp. Salt
1/2 Cup Unsalted butter, softened
1/2 Cup Light brown sugar, packed
1/4 Cup Granulated sugar
1 egg
1 tsp. Vanilla
9 oz White chocolate chips
1 Cup Macadamia nuts, coarsely chopped
Preheat oven to 375F.........
In a large bowl, mix together flour, baking soda and salt........
In large bowl, using a hand-held mixer set at medium speed, cream butter with the sugars for 2 to 3 minutes, until light
and fluffy. Beat in the egg and vanilla. Reduce speed and beat in the
flour mixture until just combined. Stir in the white chocolate and
macadamia nuts..........
Using a rounded tablespoon of dough, drop cookies onto a cookie sheet (either air-bake or with parchment paper) leave about 1 inch between the cookies. Bake 9-12 minutes, until lightly golden.......
Transfer the cookies to a wire rack and cool completely.
And the most important thing is to make it with love <3
But beware of fire mom <3.... Babies playing with heat is not a good idea ;P
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Longevity wrote...
Bumped because people are using mine and mantisprimes (copycat) blogs to post recipes. Do that here.hahaha
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Longevity wrote...
mantisprime1250 wrote...
Longevity wrote...
Bumped because people are using mine and mantisprimes (copycat) blogs to post recipes. Do that here.hahaha
you liked that didn't you.
I'm not a copycat I'm a doppelganger
learn teh dufferenz
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Longevity wrote...
mantisprime1250 wrote...
Longevity wrote...
mantisprime1250 wrote...
Longevity wrote...
Bumped because people are using mine and mantisprimes (copycat) blogs to post recipes. Do that here.hahaha
you liked that didn't you.
I'm not a copycat I'm a doppelganger
learn teh dufferenz
You are not the same as me. Get that out of your little head right now.
I know you love it when people push your buttons (:
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Well, share your recipes here!
I'll start.
Since I'm lazy and poor, I've developed shortcuts and easy recipes that don't take much time, effort, or money. This is one of my lazy-ass dessert recipes.
Neko's Lazy-ass Tiramisu
Couple of boxes of chocolate graham crackers (don't worry about getting too many--get a lot and eat the remainder!)
4 250ml packs of whipping cream
400 g can condensed milk
Instant coffee (I use plain old nescafe) and cinnamon powder to taste
Optional: any fruit, nuts, and whatever else you wanna put on top; I like using crushed walnuts and sliced peaches.
Mix the whipping cream and the condensed milk, adding coffee and cinnamon powder to taste. Whip well--you want it to be stiff enough to support graham crackers.
In a square shaped container (hopefully one that fits the graham crackers well, but if not, you can always cut em), place the graham crackers leaving no space at the bottom. Layer cream on top, then stack another layer of graham cracker and then the cream. Repeat until the cream runs out--last layer should be cream.
Grind a bunch of crackers into crumbs. I just crush them in a ziplock bag, honsetly, and throw in a couple of walnuts for flavor. No need for fancy grinders or whatever shit. It helps if you have screaming emo rock music playing to inspire you to crush the crackers. XD
Sprinkle the crumbs on top of the cream, and if you have it, put slices of your fruit right on top of the crumbs. Refrigerate overnight to set the cream and let the crackers absorb the cream and get spongy in texture. Voila, dessert.
I'll start.
Since I'm lazy and poor, I've developed shortcuts and easy recipes that don't take much time, effort, or money. This is one of my lazy-ass dessert recipes.
Neko's Lazy-ass Tiramisu
Couple of boxes of chocolate graham crackers (don't worry about getting too many--get a lot and eat the remainder!)
4 250ml packs of whipping cream
400 g can condensed milk
Instant coffee (I use plain old nescafe) and cinnamon powder to taste
Optional: any fruit, nuts, and whatever else you wanna put on top; I like using crushed walnuts and sliced peaches.
Mix the whipping cream and the condensed milk, adding coffee and cinnamon powder to taste. Whip well--you want it to be stiff enough to support graham crackers.
In a square shaped container (hopefully one that fits the graham crackers well, but if not, you can always cut em), place the graham crackers leaving no space at the bottom. Layer cream on top, then stack another layer of graham cracker and then the cream. Repeat until the cream runs out--last layer should be cream.
Grind a bunch of crackers into crumbs. I just crush them in a ziplock bag, honsetly, and throw in a couple of walnuts for flavor. No need for fancy grinders or whatever shit. It helps if you have screaming emo rock music playing to inspire you to crush the crackers. XD
Sprinkle the crumbs on top of the cream, and if you have it, put slices of your fruit right on top of the crumbs. Refrigerate overnight to set the cream and let the crackers absorb the cream and get spongy in texture. Voila, dessert.
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Longevity wrote...
Well well well looks like we have another user who is to lazy to read review all the threads on the first page. Because if this person were to have looked they'd see a thread called Recipes which is the exact same thing as this.Or you can post in this thread called Prove You Know Something About Cooking
Remember when I said I was lazy? Yeah. Too lazy to go past two pages, meh.
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Lol this thread is called Recipies. No wonder I didn't see it, as I tend to gloss over misspelled thread titles. Recipies, really. I have the insane urge to take a red pen to it. I really have no problem with my thread being merged to this one, as it was my glossing over that caused me to miss this thread. BUT FOR THE LOVE OF MAUD, PLEASE FIX THE TITLE.
ANYWAY. Recipe time.
Here's my signature pasta alfredo recipe. It's guaranteed to cause everyone (who's not a vegetarian and/or counting calories) to stuff their faces until all they can do is roll around. Calories-schmalories. This is where it's at.
Neko's Pasta Alfredo
ANYWAY. Recipe time.
Here's my signature pasta alfredo recipe. It's guaranteed to cause everyone (who's not a vegetarian and/or counting calories) to stuff their faces until all they can do is roll around. Calories-schmalories. This is where it's at.
Neko's Pasta Alfredo
Spoiler:
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Well, here's another lazy recipe of mine: Lazy Bacon-wrapped Filet Mignon Roast.
Ingredients:
6lb or so filet mignon roast
lots and lots of bacon (I like using applewood bacon for this recipe)
Montreal steak seasoning
Directions:
Turn the grill on to the lowest setting. While the grill is heating up, coat the roast with montreal steak seasoning, then wrap in bacon. About two layers of bacon is good if it's the thin kind, and one layer if it's the thick kind. Secure the bacon with some cooking twine. Put the meat on the grill.
Now go play some videogames or dick around on fakku for 1-1.5hrs, occasionally checking the meat with a meat thermometer. You shouldn't need to check it more than once every 15min though. Flip the meat after about 30mins.
When it's at a 130F internal temperature, turn the grill up, sear the meat on both sides, then take it right off the grill. Let it rest for about 10mins before cutting. If you do this right, you'll have a nice dime-sized pink spot in the center of the both ends, and the rest of the roast will be nicely medium-rare. Enjoy!
Ingredients:
6lb or so filet mignon roast
lots and lots of bacon (I like using applewood bacon for this recipe)
Montreal steak seasoning
Directions:
Turn the grill on to the lowest setting. While the grill is heating up, coat the roast with montreal steak seasoning, then wrap in bacon. About two layers of bacon is good if it's the thin kind, and one layer if it's the thick kind. Secure the bacon with some cooking twine. Put the meat on the grill.
Now go play some videogames or dick around on fakku for 1-1.5hrs, occasionally checking the meat with a meat thermometer. You shouldn't need to check it more than once every 15min though. Flip the meat after about 30mins.
When it's at a 130F internal temperature, turn the grill up, sear the meat on both sides, then take it right off the grill. Let it rest for about 10mins before cutting. If you do this right, you'll have a nice dime-sized pink spot in the center of the both ends, and the rest of the roast will be nicely medium-rare. Enjoy!
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Longevity wrote...
do you think it would cook better and more evenly if you used a rotisserie and kept the bacon on with metal tooth picks? I am asking one to see if you'll try and also because I don't wanna buy it and test it.It'll most probably cook more evenly in a rotisserie, although on a grill it's still pretty even. Dunno about the metal toothpicks though, I've never really used them except for kebabs.
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This thread should be stickied. Just saying.
Speaking of sticky, here's a lovely breakfast meal made with sticky rice. It's champorado, a Filipino breakfast dish made with sticky rice and chocolate. Traditionally, we use tablea or Filipino cocoa tablets, but since those are hard to find in America (even if I live close to a Filipino grocery), I substitute half a bar of Ghirardelli Midnight Reverie 86% or 100% Cacao bars. I also use less sugar than most champorado recipes, because if people want it sweeter, they can always add more sugar or condensed milk for that.
Dark Chocolate Champorado
Ingredients:
1 cup sweet glutinous rice
3 1/2 cups water
Half bar of Ghirardelli 86% or 100% cacao
1/4 cup sugar
evaporated/condensed milk to taste
Directions:
1. Pour 3 1/2 cups of water in a pot and bring to a boil
2. Add in the glutinous rice and re-boil
3. Break the chocolate bar into pieces and melt them into the mixture. Stir continuously or else the rice and chocolate will burn!
4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the 1/4 cup sugar and cook for another 5 minutes or until the texture becomes thick.
5. Serve hot with a swirl of evaporated/condensed milk on top. Add sugar or more condensed/evaporated milk to taste.
edit: slight correction on the amount of water in ingredients list.
Speaking of sticky, here's a lovely breakfast meal made with sticky rice. It's champorado, a Filipino breakfast dish made with sticky rice and chocolate. Traditionally, we use tablea or Filipino cocoa tablets, but since those are hard to find in America (even if I live close to a Filipino grocery), I substitute half a bar of Ghirardelli Midnight Reverie 86% or 100% Cacao bars. I also use less sugar than most champorado recipes, because if people want it sweeter, they can always add more sugar or condensed milk for that.
Dark Chocolate Champorado
Ingredients:
1 cup sweet glutinous rice
3 1/2 cups water
Half bar of Ghirardelli 86% or 100% cacao
1/4 cup sugar
evaporated/condensed milk to taste
Directions:
1. Pour 3 1/2 cups of water in a pot and bring to a boil
2. Add in the glutinous rice and re-boil
3. Break the chocolate bar into pieces and melt them into the mixture. Stir continuously or else the rice and chocolate will burn!
4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the 1/4 cup sugar and cook for another 5 minutes or until the texture becomes thick.
5. Serve hot with a swirl of evaporated/condensed milk on top. Add sugar or more condensed/evaporated milk to taste.
edit: slight correction on the amount of water in ingredients list.
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Dunno if we should include drinks recipes on this thread, but oh well, I'll put it here anyway.
I had a mango mojito in China, and it was different from others in that they did not use mango puree at all--it had diced mango--yet it had a wonderful mango flavor. I've tried recreating it several times and finally hit jackpot with this one. It takes a bit of time but is so worth it. The secret is in the syrup!
Mango Mojito
Mango Syrup ingredients:
1 mango pit (leave the flesh on)
2 cups sugar
2 cups water
1tbsp vodka
Directions:
Bring water to a boil, then add the mango pit and let it boil for a couple of minutes to reduce the water to about 1 1/2 cups. Add the sugar in bit by bit until it all dissolves, then take pan off the heat. Remove pit, then add the vodka to help preserve the syrup. Bottle or use immediately.
Mojito ingredients:
1 1/2 oz (two fingers) white/silver rum (I like Appleton brand)
club soda
around 2 tbsp mango, diced into 1cm cubes
4 leaves mint
2 tbsp mango syrup
1 lime wedge
crushed ice
mint, lime, and/or mango for garnish
Directions:
Add the lime wedge, mint, and mango syrup in your glass and muddle it gently. Hard muddling brings out the bitterness in the mint leaves and will ruin your mojito. Add the mango cubes and rum. For more flavor you can leave just this mixture in the fridge for a while to let the flavors seep in. When you're ready to drink it, top off the glass with ice and club soda. Stir gently. Garnish with a sprig of mint, wedge of lime, and/or slice of mango.
I had a mango mojito in China, and it was different from others in that they did not use mango puree at all--it had diced mango--yet it had a wonderful mango flavor. I've tried recreating it several times and finally hit jackpot with this one. It takes a bit of time but is so worth it. The secret is in the syrup!
Mango Mojito
Mango Syrup ingredients:
1 mango pit (leave the flesh on)
2 cups sugar
2 cups water
1tbsp vodka
Directions:
Bring water to a boil, then add the mango pit and let it boil for a couple of minutes to reduce the water to about 1 1/2 cups. Add the sugar in bit by bit until it all dissolves, then take pan off the heat. Remove pit, then add the vodka to help preserve the syrup. Bottle or use immediately.
Mojito ingredients:
1 1/2 oz (two fingers) white/silver rum (I like Appleton brand)
club soda
around 2 tbsp mango, diced into 1cm cubes
4 leaves mint
2 tbsp mango syrup
1 lime wedge
crushed ice
mint, lime, and/or mango for garnish
Directions:
Add the lime wedge, mint, and mango syrup in your glass and muddle it gently. Hard muddling brings out the bitterness in the mint leaves and will ruin your mojito. Add the mango cubes and rum. For more flavor you can leave just this mixture in the fridge for a while to let the flavors seep in. When you're ready to drink it, top off the glass with ice and club soda. Stir gently. Garnish with a sprig of mint, wedge of lime, and/or slice of mango.
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Hm, that chili omelet sounds good...gonna try that for dinner. Which brand of chili do you usually use?
Just noticed above, in your meat sauce recipe...did you mean 2 cloves garlic, minced? I was wondering how onions could have cloves. ^^;
Just noticed above, in your meat sauce recipe...did you mean 2 cloves garlic, minced? I was wondering how onions could have cloves. ^^;
