Gender: Male Location: Cute And Fluffy In My Tummy
-=- Your Recepies -=-
Okay, so, Your Recepies! Of your own invention.. I like to cook so here's mine:
Chiken A La Fred
You need:
2 chicken breasts
Rice
Orange Juice (REAL, from cenetrate)
Chicken Soup base
Water
Butter
So, take out a pan, place it on a stovetop and melt your butter in it (just enough to cover everywhere... maybe a little less)
Place your 2 chicken Breasts in there and heat over medium heat
Start to cook your rice with the water (follow instructions)
Mix your chicken base with water so you end up with about 2/3 of a cup
Around the halfway mark of the chicken, take the rice (hopefully it would of of finished cooking) And put it all with the chicken in the pan.
ALLWAYS REMEBER TO MIX WELL AND FLIP THE BREASTS FROM TIME TO TIME (no pun inteed, you perverts )
Add the Chicken Base to the rice
When tehre is about 5 minutes left, poor in some orange juice to taste over the chicken and rice, mix a bit and...
VOLÀ!
-=-=-=-=-=-
De-conjestion Steak
With this spicy sweet steak, any nose with a cold is SURE to be unblocked!
You will Need:
Steak
Pickled Spicy Peppers (Also called Spicy Pepper rings)
1 apple
Soy sauce
Hot sauce of your choice (liquide, non thick)
So put a pan on your stovetop and melt the butter so it covers the entire surface of the pan over medium high.
When all is melted, placw steak, and flip it when ready.
about a minute after you flipped it, place about 10 Pepper Rings with as little liquide as possible in the pan.
REMEBER TO MIX FROM TIME TO TIME
peel and chop your apple into little cubes, put in pan. Now add the soy sauce and spicy sauce in the pan with everything in there... I would recomand about 1½ tbs of the spicey sauce and about 2 tbs of soy sauce.
Just trust me you'll think it's weird when you read the end but it's really good
I don't know the exact measurements and I'm too lazy to look them up ... But on the other hand I never measure stuff anyways and this always turns out alright so good luck
DR's finger lickin good tomato sauce
Ok so first you take about a quarter of a green bell pepper and half a medium onion (white or yellow not red) and chop 'em up nice and fine
Then you mince some garlic, and melt a stick of butter in a saucepan
Throw the vegetables in the saucepan, cook them on medium heat for five to eight minutes, and when they're nice and soft you put some salt, pepper, oregano, thyme, basil, chile flakes, and whatever other seasonings float your boat
Mix it up real good and put a can of whole, peeled tomatoes in the pan with em
Mix THAT up real good, let it simmer for a little bit, and put a can or two of tomato paste in
Simmer for five or so more minutes
Take it off the heat and throw the whole mess in a food processor and grind the hell outta it! Well ok you really don't wanna overdo the puree-ing part, just get it to your desired smooth-ness
Put it on pasta, use it for pizza sauce, or whatever else you might want to use tomato sauce for
Gender: Male Location: Welfare Kingdom of California
Pina Colada Cocktail:
1 1/4 oz. Rum (optional)
A good Splash each of Cream of Coconut & Pineapple juice
Shake with ice & serve in a Hurricane or decorative glass
Or blend with ice cream for frozen variation
Garnish with fresh pineapple wedge &/or a cherry
Top with whipped cream if frozen & then garnish
You need:
1/2 Cup chopped onions
1 cup chopped tomatoes or tomatillos (I like to use a little more than that)
1/2 chopped bell pepper
3 jalapenos, finely chopped (or more if you want, or something even hotter)
2 Tablespoons cider vinegar
pinch of sea salt
2 Tablespoons vegetable oil
1 teaspoon sugar
fresh chopped cilantro to taste
Mix it all up and put it in a food processor or blender.
Take a thin steak, dip in flour seasoned with crushed black pepper, a little salt and basil, then dip in egg, then coat with breadcrumbs.... grill or fry for about eight minutes a side, or until golden brown... get a fresshly cooked (preferably warm) ciabatta, slice open, spread with your favourite sauce, then place the steak on, with lettuce and sliced tomatoes.... then eat!
Baste a chicken with mayanaise to get the skin nice and crisp and to stop the meat from drying. Halfway through cooking it throw the chicken on the lawn to get fresh herbs and spices and then simmer on low heat with 1 litre of bleach and 8 litres of milk. When the chicken collapses put it in the dryer overnight to tenderise and dry out. Then reheat for 2 hours. Then repeat the process for 3 days. Serve with 2 minute noodles and 5 cartons of beer.
I' ve been under a lot of stress today, so I' m currently easily amused.
Ceterum censeo OTF esse delendam.
__________________
I am not driven by people’ s praise and I am not slowed down by people’ s criticism.
You only live once. But if you live it right, once is enough. Wrong. We only die once, we live every day!
Make poverty history.
You might like this; heat up a large pan with a nice puddle of olive-oil in it (Don't turn it up to high). When the oil is nice and hot, gently toss in lots of large chickenwings/legs, and flip em over sometimes in the first 10 minutes. Then you add some red wine and garlic along with finely sliced red pepper and put the lid on it for a while. Do keep flipping that bird once every 3 minutes.
When the chicken is almost done (after about 30 min. from start); add mushrooms, slices of pineapple and peach and let let the whole cook for another 5 minutes on medium heat.
Very nice with spinach and rice.
A large chicken, jointed into 6 or 8 pieces, giblets and carcass saved.
an onion, a carrot and a few peppercorns for the stock.
150g pancetta or unsmoked bacon in the piece
30 g butter
2 medium onions
a large carrot
2 ribs of celery
2 cloves of garlic
2 tbsps flour
2 tbsps cognac
a bottle of red wine
4 or 5 small sprigs of thyme
3 bay leaves
40 g butter
12 small onions, peeled
200 g small mushrooms
boiled or steamed potatoes, to serve
Put the chicken carcass, its giblets and any bits and bobs of bone and flesh into a deep pan, cover with water, add an onion and a carrot, half a dozen whole peppercorns and bring to the boil. Turn the heat down and let it simmer until you need it.
Cut the pancetta into short strips; they need to be thicker than a match but not quite as thick as your little finger. Put them, together with the butter, into a thick-bottomed casserole - one of enamelled cast iron would be perfect - and let them cook over a moderate heat. Stir the pancetta from time to time - it mustn't burn - then, when it is golden, lift it out into a bowl, leaving behind the fat in the pan.
Season the chicken pieces with salt and pepper and place them in the hot fat in the casserole, so that they fit snugly yet have room to colour. Turn them when the underside is pale gold. The skin should be honey coloured rather than brown - it is this colouring of the skin, rather than what wine or herbs you might add later, that is crucial to the flavour of the dish. Lift the chicken out and into the bowl with the pancetta. By now you should have a thin film of goo starting to stick to the pan. This is where much of your flavour will come from.
While the chicken is colouring in the pan, peel and roughly chop the onions and carrot, and wash and chop the celery. With the chicken out, add the onions and carrot to the pan and cook slowly, stirring from time to time, until the onion is translucent and it has gone some way to dissolving some of the pan stickings. Add the garlic, peeled and thinly sliced, as you go. Return the chicken and pancetta to the pan, stir in the flour and let everything cook for a minute or two before pouring in the cognac, wine and tucking in the herbs. Spoon in ladles of the simmering chicken stock until the entire chicken is covered. Bring to the boil, then, just as it gets there, turn the heat down so that the sauce bubbles gently. Cover partially with a lid.
Melt the butter in a small pan, add the small peeled onions and then the mushrooms, halving or quartering them if they are too big. Let them cook until they are golden, then add them to the chicken with a seasoning of salt and pepper.
Check the chicken after 40 minutes to see how tender it is. It should be soft but not falling from its bones. It will probably take about an hour, depending on the type of chicken you are using. Lift the chicken out and into a bowl.
Turn the heat up under the sauce and let it bubble enthusiastically until it has reduced a little. As it bubbles down it will become thicker - though not thick - and will become quite glossy.
Return the chicken to the pan and serve with the potatoes.
Ceterum censeo OTF esse delendam.
__________________
I am not driven by people’ s praise and I am not slowed down by people’ s criticism.
You only live once. But if you live it right, once is enough. Wrong. We only die once, we live every day!
Make poverty history.
KMC Community Forums
)
Apr 15th, 2004 10:46 PM
Well ok you really don't wanna overdo the puree-ing part, just get it to your desired smooth-ness
The Cooking Thread.
