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The rules are simple. Post a recipe. If you tried one of the recipes in here and you want to comment, please do. Tweaked one of the recipes here by all means do tell. Do not however flame someone because of their tastes. Keep it clean and tasty.
Shrimp with parmesan cheese
1lb raw shelled shrimp
1/2 cup butter
3 Cloves minced garlic
3T Fresh lemon juice
3T Capers and juice
1 package of your favorite pasta or rice (I don't think i need tell you how this is prepared)
Preheat oven to 350°F (177°C). Melt butter in a baking dish. Add garlic and lemon juice. Arrange shrimp in sauce in dish. Bake for 10 minutes. Turn shrimp and bake an additional 10 minutes. Shower with parmesaen cheese. Serve immediately over pasta or rice.
I like to add more lemon juice but that is just me. I use a whole lemons worth of juice. Then i make sure i have some lemon to squeeze over it while i'm eating.
p.s. perhaps this could be pinned?
edit: its only 1/2 cup of butter, sorry for the additional cholesterol
Full Version: The Official Recipe Thread
chocolate mousse:
-180g of dark chocolate
-2 spoons of sugar
-6 eggs
-50g of butter
separate the eggs in yellow and white. Mix the yellow with the 2 spoons of sugar.
in the microwave, heat the chocolate and the butter and mix it all well. when its done, add the chocolate mix to the yellow eggs mix.
beat the egg whites with an electric mixer until its very packed.
then add the chocolate stuff to the egg whites, but very gently, being careful to not break them, and mix from down the bowl to up with a lot of care until everything is homogen.
leave like 2 hours in the fridge to cool it down and enjoy
-180g of dark chocolate
-2 spoons of sugar
-6 eggs
-50g of butter
separate the eggs in yellow and white. Mix the yellow with the 2 spoons of sugar.
in the microwave, heat the chocolate and the butter and mix it all well. when its done, add the chocolate mix to the yellow eggs mix.
beat the egg whites with an electric mixer until its very packed.
then add the chocolate stuff to the egg whites, but very gently, being careful to not break them, and mix from down the bowl to up with a lot of care until everything is homogen.
leave like 2 hours in the fridge to cool it down and enjoy
also i already posted that recipe before but well:
boil potatoes and then put them in a plate for the oven.
cut a camembert in 2 and put it on the potatoes, the crust facing up.
add some honey on it and cook in the oven until the potatoes are done
its very simple, and also its easy to add other ingredients, like pieces of bacon or spices etc
boil potatoes and then put them in a plate for the oven.
cut a camembert in 2 and put it on the potatoes, the crust facing up.
add some honey on it and cook in the oven until the potatoes are done
its very simple, and also its easy to add other ingredients, like pieces of bacon or spices etc
This was far and away the most popular thing I made at this soup restaurant I used to have. I sold it 5 years ago and people still ask me for this recipe. I made it vegan there, and put chunks of tofu in it, but it's yummalicious with chicken stock and shredded roasted chicken too.
SPICY PEANUT SOUP
1 yellow onion, diced
3 lg. cloves garlic, minced
2Tbsp. oil
1 Tbsp green curry paste (I like Mae ploy brand)
OR
1 small jalapeno minced with about 1/2 inch ginger, grated
3 Tbsp curry powder (see below)
1 32 oz. can diced tomatos WITH JUICE
1 Q chicken or veg stock, or water
1 cup Peanut Butter (Jif, or any brand with molasses, is best... DO NOT use "all natural" peanut butter for this!)
1 can coconut milk (not "light"... Chaokoh is a good brand, or the one with the squid on it)
1 Tbsp rice wine vinegar (optional if it came out too spicy for you)
1. Saute the onion in the oil, add the garlic when the onions start to wilt and saute til onions are translucent.
2. Stir in the curry paste(or chili/ginger mix) and curry powder, stir for a minute to warm up the spices
3. add the tomatoes with their juice and the stock. Stir well. Bring to a boil, then reduce to a simmer.
4. You can simmer this for as little as 20 minutes, but with canned toms, the longer you simmer, the better, add more liquid as necessary.
5. When it's ready, process in a blender or preferably with a hand-held blender, slowly adding the peanut butter and coconut milk. Season with salt and pepper, and if it's too spicy, add a little vinegar or lemon juice (anything acidic) to cut down on the heat. Like all soup, this is much better made a day or two ahead and reheated.
Garnishes:
Fresh cilantro (lots!)
Rooster sauce or any sambal/ chili-garlic stuff
sliced scallions
squeeze of fresh lime or lemon juice
Good thick yogurt
The real trick to making this good is doing your own curry powder, this is mine and I swear by it...
2 Tbsp cumin seeds whole
2 Tbsp coriander seeds whole
1 Tbsp black peppercorns
1 Tbsp fenugreek
1 Tbsp fennel seeds whole
1 tsp brown mustard seed
a little cloves
toast all that in a saucepan over med high heat, stirring until the mustard seeds start popping and it smells all toasty. Let it cool completely and then grind it in the coffee grinder (you can get the curry smell out of the coffee grinder by running stale bread through it a couple times.)
Then stir in 2 tsp each of cinnamon and ground cardamom, a little turmeric and a pinch of nutmeg or mace.
I just make it in a big batch and store it in a tin.
SPICY PEANUT SOUP
1 yellow onion, diced
3 lg. cloves garlic, minced
2Tbsp. oil
1 Tbsp green curry paste (I like Mae ploy brand)
OR
1 small jalapeno minced with about 1/2 inch ginger, grated
3 Tbsp curry powder (see below)
1 32 oz. can diced tomatos WITH JUICE
1 Q chicken or veg stock, or water
1 cup Peanut Butter (Jif, or any brand with molasses, is best... DO NOT use "all natural" peanut butter for this!)
1 can coconut milk (not "light"... Chaokoh is a good brand, or the one with the squid on it)
1 Tbsp rice wine vinegar (optional if it came out too spicy for you)
1. Saute the onion in the oil, add the garlic when the onions start to wilt and saute til onions are translucent.
2. Stir in the curry paste(or chili/ginger mix) and curry powder, stir for a minute to warm up the spices
3. add the tomatoes with their juice and the stock. Stir well. Bring to a boil, then reduce to a simmer.
4. You can simmer this for as little as 20 minutes, but with canned toms, the longer you simmer, the better, add more liquid as necessary.
5. When it's ready, process in a blender or preferably with a hand-held blender, slowly adding the peanut butter and coconut milk. Season with salt and pepper, and if it's too spicy, add a little vinegar or lemon juice (anything acidic) to cut down on the heat. Like all soup, this is much better made a day or two ahead and reheated.
Garnishes:
Fresh cilantro (lots!)
Rooster sauce or any sambal/ chili-garlic stuff
sliced scallions
squeeze of fresh lime or lemon juice
Good thick yogurt
The real trick to making this good is doing your own curry powder, this is mine and I swear by it...
2 Tbsp cumin seeds whole
2 Tbsp coriander seeds whole
1 Tbsp black peppercorns
1 Tbsp fenugreek
1 Tbsp fennel seeds whole
1 tsp brown mustard seed
a little cloves
toast all that in a saucepan over med high heat, stirring until the mustard seeds start popping and it smells all toasty. Let it cool completely and then grind it in the coffee grinder (you can get the curry smell out of the coffee grinder by running stale bread through it a couple times.)
Then stir in 2 tsp each of cinnamon and ground cardamom, a little turmeric and a pinch of nutmeg or mace.
I just make it in a big batch and store it in a tin.
How do you then get the bread out of the coffee grinder?
(Sounds great, though, I'm printing this shit!)
More fun: Jif is a Dutch kitchen-cleaning-stuff brand. Or used to be, they're called Cif now (wtf).
What if I can't get molassesed peanutbutter? Can I just add some?
(Sounds great, though, I'm printing this shit!)
More fun: Jif is a Dutch kitchen-cleaning-stuff brand. Or used to be, they're called Cif now (wtf).
What if I can't get molassesed peanutbutter? Can I just add some?
QUOTE (jaren80 @ Feb 14, 2006, 06:08 AM) 
How do you then get the bread out of the coffee grinder?
(Sounds great, though, I'm printing this shit!)
More fun: Jif is a Dutch kitchen-cleaning-stuff brand. Or used to be, they're called Cif now (wtf).
What if I can't get molassesed peanutbutter? Can I just add some?
(Sounds great, though, I'm printing this shit!)
More fun: Jif is a Dutch kitchen-cleaning-stuff brand. Or used to be, they're called Cif now (wtf).
What if I can't get molassesed peanutbutter? Can I just add some?
I suppose you could add molasses at that. Just don't get the all-natural peanut butter, it separates and makes the soup funky. Drain cleaner could be tasty as well, it's fun to experiment!
While i can't make it anymore, this was a good one:
http://forums.slsknet.org/ipb/index.php?showtopic=3524
QUOTE (sharpie @ Sep 17, 2005, 06:45 PM)
Then I made the best pasta salad recipe ever.
Zeke's Ill Pasta and Tuna Salad for When You're High
What you'll need:
four heaping tablespoons of mayonayse
one packet of Goya� brand powdered chicken bouillon*
one 6oz can of your favorite brand of tuna (drained)
two heaping tablespoons of chunky style salsa
1/2 pound of Rotini, cooked
one teaspoon of dijon mustard (optional)
In a large bowl, mix the drained tuna and mayonayse. Don't be startled if it looks a little "soupy"- the mayo isn't just for the tuna, but for the tuna and pasta. Go nuts with that shit.
Add salsa, and stir thoroughly.
Add one packet of Goya� bouillon*. Stir untill mixed evenly. It'll taste strong, but again- ignore that. It's for the whole dish, you're only tasting tuna.
If you want, add the mustard. I'm sure other types of mustard will work ok, but this is how I do it. If your particular mustard messes things up, blame your weird taste in mustard.
Once everything's good and blended, add the COOKED pasta. Make sure the pasta is coated well.
Cool for three hours, minimum**.
Enjoy.
*I can't speak for other brands of bouillon. I dated a cuban girl for two years in DC. Her sisters and her did an amazing job of turning me on to the whole Goya� product line. I can't speak for how your dish will turn out if you use some other type of bouillon, so try to stick to the game plan provided. This stuff is very latin tasting, and I'm pretty sure that has something to do with why this came out so good.
**I tried this once after I'd just finished making it. It was OK. I tried it again after putting it in the fridge for a few hours... MAJOR improvement. If you're planning on getting high, make this three hours prior, you'll thank me.
Zeke's Ill Pasta and Tuna Salad for When You're High
What you'll need:
four heaping tablespoons of mayonayse
one packet of Goya� brand powdered chicken bouillon*
one 6oz can of your favorite brand of tuna (drained)
two heaping tablespoons of chunky style salsa
1/2 pound of Rotini, cooked
one teaspoon of dijon mustard (optional)
In a large bowl, mix the drained tuna and mayonayse. Don't be startled if it looks a little "soupy"- the mayo isn't just for the tuna, but for the tuna and pasta. Go nuts with that shit.
Add salsa, and stir thoroughly.
Add one packet of Goya� bouillon*. Stir untill mixed evenly. It'll taste strong, but again- ignore that. It's for the whole dish, you're only tasting tuna.
If you want, add the mustard. I'm sure other types of mustard will work ok, but this is how I do it. If your particular mustard messes things up, blame your weird taste in mustard.
Once everything's good and blended, add the COOKED pasta. Make sure the pasta is coated well.
Cool for three hours, minimum**.
Enjoy.
*I can't speak for other brands of bouillon. I dated a cuban girl for two years in DC. Her sisters and her did an amazing job of turning me on to the whole Goya� product line. I can't speak for how your dish will turn out if you use some other type of bouillon, so try to stick to the game plan provided. This stuff is very latin tasting, and I'm pretty sure that has something to do with why this came out so good.
**I tried this once after I'd just finished making it. It was OK. I tried it again after putting it in the fridge for a few hours... MAJOR improvement. If you're planning on getting high, make this three hours prior, you'll thank me.
http://forums.slsknet.org/ipb/index.php?showtopic=3524
BROCCOLI CASSEROLE
3 pounds broccoli, cooked
2 cups rice, cooked
21 ounces cream of mushroom soup
16 ounces cheddar or American cheese
salt, to taste
Mix cooked broccoli, rice, cream of mushroom soup and salt together.
Spread mixture in a 9 x 13 pan. Sprinkle cheese over top of casserole.
Bake at 350 F until cheese melts.
Serving Size: 8
yeah yeah, i know it's pretty generic, but it's soooo good
3 pounds broccoli, cooked
2 cups rice, cooked
21 ounces cream of mushroom soup
16 ounces cheddar or American cheese
salt, to taste
Mix cooked broccoli, rice, cream of mushroom soup and salt together.
Spread mixture in a 9 x 13 pan. Sprinkle cheese over top of casserole.
Bake at 350 F until cheese melts.
Serving Size: 8
yeah yeah, i know it's pretty generic, but it's soooo good
Lonely Paella
first make a soup (broth) that you like (fish,vegetables,meat...) and filter it, leaving only the water (broth again)
then the sizes are easy, you need a unit similar to both. (p.e. a glass):
number of rice units = number of water units * 2 + 1
a normal paella could be 2 glasses full of rice and 5 broth glasses.
take to broth to boil. then throw the rice.
10 minutes at high & 10 minutes at low fire.
(shake it by good's shake that's easy that get patch to the bottom when running out of water)
5 minutes covered with a little air pass and no fire at all to get the rice calm.
Beware to eat it so quickly
first make a soup (broth) that you like (fish,vegetables,meat...) and filter it, leaving only the water (broth again)
then the sizes are easy, you need a unit similar to both. (p.e. a glass):
number of rice units = number of water units * 2 + 1
a normal paella could be 2 glasses full of rice and 5 broth glasses.
take to broth to boil. then throw the rice.
10 minutes at high & 10 minutes at low fire.
(shake it by good's shake that's easy that get patch to the bottom when running out of water)
5 minutes covered with a little air pass and no fire at all to get the rice calm.
Beware to eat it so quickly
Jerry's Heartattack Burgers
1lb Ground Beef
1 Yellow onion (Sliced)
1 Bellpepper (Sliced)
Munster Cheese
Wochestershire Sauce
Thinly sliced corned beef
Place Meat in a bowl and add lots and lots of worchestershire sauce. Make patties and place on a plate. Fire up the grill and let it get hot. Put sliced bellpepper and onion in a pan and saute until onion is carmelized. By now the grill should be hot. Place burgers on the grill and cook to your liking. I prefer mine on the medium rare side whick takes about 5-7 minutes per side. Once burgers are cooked to your liking place corned beef, onion and bells on top and cover with munster cheese. cook just long enough to melt cheese and serve on a bun with your favorite condiments.
Wash down with copius amounts of american style pale ale.
1lb Ground Beef
1 Yellow onion (Sliced)
1 Bellpepper (Sliced)
Munster Cheese
Wochestershire Sauce
Thinly sliced corned beef
Place Meat in a bowl and add lots and lots of worchestershire sauce. Make patties and place on a plate. Fire up the grill and let it get hot. Put sliced bellpepper and onion in a pan and saute until onion is carmelized. By now the grill should be hot. Place burgers on the grill and cook to your liking. I prefer mine on the medium rare side whick takes about 5-7 minutes per side. Once burgers are cooked to your liking place corned beef, onion and bells on top and cover with munster cheese. cook just long enough to melt cheese and serve on a bun with your favorite condiments.
Wash down with copius amounts of american style pale ale.
Holy Moly that sounds good! Corned beef on a hamburger is just diabolical thinking. I bet it would go good with tater tots.
hmmmmmmmm tater tots on top of the corned beef, yeah you are on to sth there. the cheese would hold all of that on.
good thinking there.
good thinking there.
oooooh they had these mini tater tots at the Tar-jay that would work perfectly for that. We are so having this for dinner tomorrow. Tonight we are having either Thai coconut curry w/ chicken or black bean soup. I'm going to make them both and see which I want.
I'm going to put bacon, onions, garlic, red&green bell pepper, cel-ray, chicken stock, cumin, coriander, maybe some sage, maybe some mustard and definitely sherry in the soup. If anyone has any better ideas in the next 2 hours let me know.
I'm going to put bacon, onions, garlic, red&green bell pepper, cel-ray, chicken stock, cumin, coriander, maybe some sage, maybe some mustard and definitely sherry in the soup. If anyone has any better ideas in the next 2 hours let me know.
Jack asked me to post his favorite recipe.
Organic Carrots with Rice Cereal
1 Large Organic carrot
4oz Organic Baby Formula
Organic Rice Cereal
Water
Place carrots in food prcessor or blender. Blend, adding small amounts of water, until carrots are puree. Mix Rice cereal and fromula in a small bowl. Add carrots and warm to room temp.
There you have it folks. Bon Appétit!!!!
Organic Carrots with Rice Cereal
1 Large Organic carrot
4oz Organic Baby Formula
Organic Rice Cereal
Water
Place carrots in food prcessor or blender. Blend, adding small amounts of water, until carrots are puree. Mix Rice cereal and fromula in a small bowl. Add carrots and warm to room temp.
There you have it folks. Bon Appétit!!!!
dinosaur comics gave me this wonderful recipe, and i have not made it yet but it sounds delicious..
wendy i think you will like it in particular since you seem to like indian/thai/curry stuff.
http://www.qwantz.com/index.pl?comic=196
i will be attempting to make the soup you described AS WELL AS the curry.
wish me luck!
wendy i think you will like it in particular since you seem to like indian/thai/curry stuff.
http://www.qwantz.com/index.pl?comic=196
i will be attempting to make the soup you described AS WELL AS the curry.
wish me luck!
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