Welcome to the Free Talk Live bulletin board system!
This board is closed to new users and new posts.  Thank you to all our great mods and users over the years.  Details here.
185859 Posts in 9829 Topics by 1371 Members
Latest Member: cjt26
Home Help
+  The Free Talk Live BBS
|-+  Free Talk Live
| |-+  General
| | |-+  Recipe Thread
Pages: [1] 2 3 ... 15   Go Down

Author Topic: Recipe Thread  (Read 47320 times)

0 Members and 1 Guest are viewing this topic.

Laetitia

  • Global Moderator
  • *****
  • Offline Offline
  • Posts: 3952
  • ...
    • View Profile
Recipe Thread
« on: March 03, 2009, 09:23:19 PM »

I'm going to be rounding up recipes and links which have been posted on the BBS to this one thread. I'll also include other BBS comments and reviews with the recipes.
If you have a secret family recipe you want to share, a request for a particular dish or type of food, or have come across a perfect dish online, this is the place to post it.

Please post the ingredients and instructions in an easy-to-read format. Photos would be great too, if you have them. Just scale them back to a reasonable resolution/size. There's a chance someone might be in their kitchen, or at the store, and want to look up something from the thread. (Yes, I am talking about me.)

-----

One more thing... Give your recipe a title of some sort.
« Last Edit: October 12, 2009, 05:16:45 PM by Laetitia »
Logged
Good judgment comes from experience, and a lot of experience comes from bad judgment.

Laetitia

  • Global Moderator
  • *****
  • Offline Offline
  • Posts: 3952
  • ...
    • View Profile
Re: Recipe Thread (Working on the title)
« Reply #1 on: March 03, 2009, 09:30:24 PM »

Kicking it off with a drink, of course - posted originally by Elitist Bitch:

Skittles-Vodka


http://mixthatdrink.com/skittles-vodka-tutorial/

Utterly delicious.
Logged
Good judgment comes from experience, and a lot of experience comes from bad judgment.

Ecolitan

  • Offline Offline
  • Posts: 3244
    • View Profile
Re: Recipe Thread (Working on the title)
« Reply #2 on: March 03, 2009, 09:32:12 PM »

Cheese steak stuffed rolls

I don't measure.

Ground beef
Provolone/Pepper Jack (or whatever) cheese
multi colored bell peppers
Onions
Italian  type seasonings (or whatever)
Seasoned Croutons
whatever else sounds good

get everything hot, add croutons crumbs to absorb excess grease,  add cheese

hollow out hard rolls with paring knife, insert meaty cheesy goodness

brush with butter, bake

Enjoy......

They love these at parties.
« Last Edit: March 03, 2009, 09:35:50 PM by Ecolitan »
Logged

Laetitia

  • Global Moderator
  • *****
  • Offline Offline
  • Posts: 3952
  • ...
    • View Profile
Re: Recipe Thread (Working on the title)
« Reply #3 on: March 03, 2009, 09:35:47 PM »



Shaw's Massive Mac und Cheese
1 1/2 pounds penne pasta.
1/2 pound sharp cheddar cheese.
Salt
Black pepper
Milk or heavy cream.
Flour
Ruffles potato chips
Parmesan

Put a couple cups of milk or cream into a saucepan on medium low.

Chop cheese into small bits. Dump it into the liquid. Add some flour while stirring. Stir the crap out of it until it starts to foam. Add salt and pepper to taste.

Boil the pasta for 8 minutes. Drain.

Mix the pasta and cheese.

Dump a layer of it into a 9x13 pan.

Dump some crushed Ruffles and parm onto it.

Do another layer. Repeat until out of stuff or room.

Back that sonofabitch at 400 for 35 minutes. Let sit for ten.

Eat that bastard.

Massive Mac und Cheese Notes:
Maybe anyone who has made "Shaw's Massive Mac Und Cheese" can answer something for me. Would halving it make a yield around three or four servings? It's just me and two hungry guys, and I eat less than average. I don't want to mess with leftovers.

I haven't made shaw's massive mac und cheese, but I have made lots of mac & cheese. It should scale down pretty well.
A 8x8 or 9x9 pan should be about right. That's what I make for five. (2 big servings and 3 smaller.)
My only suggestion would be to make sure you have enough of the cheese sauce for it to seem a bit too wet when it goes in the oven.
The pasta will absorb the moisture, and not dry out while the top is crisping.

Wonderful! Thanks, Joy. And what's your opinion on using another hard cheese over sharp cheddar? (I was thinking Colby Jack, my favorite).

Colby Jack should be fine.
(The taste of the finished dish will be much milder than the straight cheese though - I don't think you'd find sharp cheddar overpowering.)

Shaw's Massive Mac Und Cheese=WIN.

Though next time, I'm going to add green chile, use sharp cheddar like the recipe said, and use milk instead of cream. Halving the recipe left enough for me and my boyfriend to have dinner and some for each of us for lunch tomorrow.

ORLY? What did you do?  You said you wanted to modify the cheese involved.  Did you modify anything else?  And why milk instead of cream? 

I used colby jack because that was what we had and it just didn't have a strong enough flavor. And I used heavy cream and I think it made it a touch rich. (I did forget the flour and it didn't make a lot of difference.)

Hmmm...I wonder about half & half. 

Half & half is a good choice. Even though I always have at least of pint of heavy cream in the fridge, I'll cut it with milk (instant half & half) for a lot of dishes, and in baking.

Another alternative is to use evaporated milk (not condensed - that's sweetened). Evap milk will behave much like half & half in recipes, but doesn't contain as much fat. It's also easy to store, since it's canned, and has years of shelf life, instead of 1-4 weeks on the refrigerator shelf.

Notes on Crunchy toppings & other add-ins:

I'm excited to try it with green chile. I have a love affair with green chile. Packed with flavor and loaded with vitamin C.

Damnit, I was gonna post a mac and cheese recipe as well. I've made it twice in the past week and its great, its really similiar to Shaw's though. I think I will try my next one with ruffles, that sounds interesting. Right now we just use lots of butter and broken up crackers.

My grandma used to use Corn Flakes. 
« Last Edit: March 07, 2009, 04:04:43 PM by Laetitia »
Logged
Good judgment comes from experience, and a lot of experience comes from bad judgment.

Laetitia

  • Global Moderator
  • *****
  • Offline Offline
  • Posts: 3952
  • ...
    • View Profile
Re: Recipe Thread (Working on the title)
« Reply #4 on: March 03, 2009, 09:42:55 PM »

From mikehz:
Quote
I just bought stuff to make this chili recipe tomorrow. It's Texas chili, which means there are no beans in it. As one Texan told me, "If you stick a bean into it, it's not chili, it's bean soup."

El Cid Chili

12 oz chorizo sausage  (or Italian sausage)
2 lbs beef, cut in large cubes
½  lb lean ground beef
2 cans diced tomatoes (14 ounce)
1 bunch cilantro, chopped
1 tsp garlic powder
¼ cup chili powder
1 small can of chopped mild green chilies
1 onion, chopped
2 tsp cumin
1 tsp basil
1 cans beef broth (14 ounce) or 2 cubes beef bullion, dissolved in 14-16 ozs.  water
1 cinnamon stick.

Brown meat on all sides over medium high heat. Cover with broth in a large pot and add other ingredients. Simmer, stirring occasionally, until meat is tender, about 3-4 hours.  Serve with sour cream and grated cheddar cheese, to taste.

This very flavorful recipe won the international chili cook-off in Terlintula, Texas.

Replace the chorizo with beef and remove the cilantro and green chiles, and you have Cincinatti-style Chili which is itself very good.
« Last Edit: March 03, 2009, 10:01:02 PM by Laetitia »
Logged
Good judgment comes from experience, and a lot of experience comes from bad judgment.

Laetitia

  • Global Moderator
  • *****
  • Offline Offline
  • Posts: 3952
  • ...
    • View Profile
Re: Recipe Thread (Working on the title)
« Reply #5 on: March 03, 2009, 09:54:53 PM »

Black & White Chocolate Chip Cookies


Black and white chocolate chip cookies.  I'm not eating them at the moment, but I made them earlier this evening. 

Someone posted this recipe in a thread on TotalFark.com, and I thought it was interesting, so I picked up some Oreo cookies at the store the other day and decided to try it out.  I tasted one when I took them all out of the oven, and they're pretty tasty. 

http://heyjude.typepad.com/blog/2008/12/black-and-white-chocolate-chip-cookies.html

Lindsey:
Quote
I put them in for the suggested 13 minutes, and they turned out a bit on the crispy side.  They're a nice combo of both at 10-11 minutes for me.  Your oven will obviously be different, so I would advice doing a test couple of cookies on these.  They were kinda wacky.   :D

rabidfurby:
Quote
I used white chocolate chips. Good shit.
---
About 11 minutes. I pulled them out while they were still gooey, so that by the time they cooled, they were crunchy, but still chewy on the inside.

Joy:
Quote
12 minutes is just about perfect. The cookies which started as slightly smaller scoops of dough are crunchy/chewy, and the slightly larger ones came out chewy/crunchy.
---
Oh! Should mention mine were with whole wheat flour. Some cookie recipes don't take that substitution well, but these did.
« Last Edit: March 03, 2009, 09:57:34 PM by Laetitia »
Logged
Good judgment comes from experience, and a lot of experience comes from bad judgment.

rabidfurby

  • Guest
Re: Recipe Thread (Working on the title)
« Reply #6 on: March 03, 2009, 10:48:13 PM »

I made this yesterday:

Garlic Tortilla Soup
* 2 heads (at least) of garlic. Finely mince half, crush the other half with the flat side of a knife and throw straight into the pot.
* Chicken broth
* Stewed or diced tomatoes
* Black beans
* Small can of tomato paste
* Chicken or turkey
* Onion
* A couple habeneros or jalapenos
* Cumin, coriander, chili powder, a little cinnamon

Serve in a bowl with crushed tortilla chips on the bottom and cilantro, lime, and melted pepper jack cheese on top.
Logged

Keels

  • FTL Shriner
  • *****
  • Offline Offline
  • Posts: 1007
  • I like...
    • View Profile
Re: Recipe Thread (Working on the title)
« Reply #7 on: March 04, 2009, 09:50:02 AM »

The Pioneer Woman. Best Recipes EVER. I have tried all of them but 2...and I always enjoy them so much they are in constant rotation at the house. She is absolutely gorgeous, has a really cute blog, take amazing photos, She homeschools her kids, lives on a farm, and offers Photoshop tutorials. I really enjoy everything she does, kind of like Joy…  :)

She is very detailed with her steps, and takes photos of each one so you can't mess it up.

http://thepioneerwoman.com/cooking/

Her best dish: The Marlboro Man's Favorite Sandwich.

It's def a heart attack on a plate, but so delicious it's worth it. Trust me.

http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/



« Last Edit: March 04, 2009, 09:58:46 AM by Keely »
Logged
I'll take you out for a meal with Mr and Mrs. Pain, order up some violent quiche.

Laetitia

  • Global Moderator
  • *****
  • Offline Offline
  • Posts: 3952
  • ...
    • View Profile
Re: Recipe Thread (Working on the title)
« Reply #8 on: March 04, 2009, 10:44:18 AM »

Thanks for the link, Keely. It'll take me a while to read through her site - but on the cooking?
She hooked me with this line:
Quote
Next, melt 1/4 stick of regular butter in a skillet. (This is not the last you’ll see of the butter, mark my words.)
Logged
Good judgment comes from experience, and a lot of experience comes from bad judgment.

Laetitia

  • Global Moderator
  • *****
  • Offline Offline
  • Posts: 3952
  • ...
    • View Profile
Re: Recipe Thread (Working on the title)
« Reply #9 on: March 04, 2009, 11:00:00 AM »

Harvest Grain Salad


This dish can be made with many variations of grains, pasta and beans, so it's a good choice when you have a little bit left of a lot of dry foods.
It's often a main dish around here, but goes well with grilled fish and chicken. With the mint and feta, I think it would also be great served with lamb.


Harvest Grains Blend (from Trader Joe's): Israeli couscous, orzo, red quinoa and baby garbanzo beans.
Cook according to directions (in broth or water), and let it cool while chopping veggies.

Chopped:
Parsley
Mint
Red Onion (1/4 cup)
Yellow Bell Pepper (1/4 cup)
Cucumber, peeled and seeded
Grape Tomatoes, halved

Mix with the juice of a lime, and:
sea salt
fresh cracked pepper
olive oil
red wine vinegar.

Mix everything together, and you end up with a very festive looking dish. Top with crumbled feta cheese.

It's tasty. The couscous and orzo are the standard texture you expect in this sort of dish, but the quinoa and especially the baby garbanzos added an element into which you could sink your teeth. I liked the texture.
« Last Edit: March 04, 2009, 11:03:00 AM by Laetitia »
Logged
Good judgment comes from experience, and a lot of experience comes from bad judgment.

Keels

  • FTL Shriner
  • *****
  • Offline Offline
  • Posts: 1007
  • I like...
    • View Profile
Re: Recipe Thread (Working on the title)
« Reply #10 on: March 04, 2009, 11:07:59 AM »

Thanks for the link, Keely. It'll take me a while to read through her site - but on the cooking?
She hooked me with this line:
Quote
Next, melt 1/4 stick of regular butter in a skillet. (This is not the last you’ll see of the butter, mark my words.)

No problem :)


She writes things like that all the time...she actually has a sense of humor that I think all people who like to eat/cook can find entertaining. I think I like reading her down-home recipes because she is so "everyday mom" friendly. She uses ingredients that I am comfortable with, but also throws in some fancy stuff here and there. She actually taught me how to cut on onion properly. Sad right?  :lol:
Logged
I'll take you out for a meal with Mr and Mrs. Pain, order up some violent quiche.

Rillion

  • Offline Offline
  • Posts: 6804
    • View Profile
Re: Recipe Thread (Working on the title)
« Reply #11 on: March 04, 2009, 03:18:07 PM »

Harvest Grains Blend (from Trader Joe's): Israeli couscous, orzo, red quinoa and baby garbanzo beans.

Sigh.  Why the fuck is there no Trader Joe's in Texas???  You can't even order products off their web site.

*sulks mightily*

...brown lentils, moong dahl, pearl couscous, orzo, tabouleh, wheatberries, barley, brown or wild rice, canned garbanzos...

They probably carry all of those at Whole Foods, though I have no idea what moong dahl or wheatberries are.   I love orzo and couscous though, and would love to have ways to work quinoa into my diet (hint, hint, if you've got more good recipes there), so maybe I can make my own mix. 
Logged

Laetitia

  • Global Moderator
  • *****
  • Offline Offline
  • Posts: 3952
  • ...
    • View Profile
Re: Recipe Thread (Working on the title)
« Reply #12 on: March 04, 2009, 05:05:50 PM »


Joy's Edibles?

Thanks, but this is a thread for everybody's recipes. I have thread in the polling pit with a few options - and am still open to suggestions.
Logged
Good judgment comes from experience, and a lot of experience comes from bad judgment.

TimeLady Victorious

  • Aprilicious
  • Offline Offline
  • Posts: 3837
    • View Profile
Re: Recipe Thread (Working on the title)
« Reply #13 on: March 04, 2009, 08:59:15 PM »

Chicken Soup:

- Several packets of Ramen noodles, or other kinds of noodles (Ramen just boils faster)
- As many chicken boullion cubes as you'd need
- A pot full of water and a stove

Chicken boullion is better than regular Ramen chicken mix because, well, it's much better tasting.

Depression stew (my great-grandmother used to make this a lot, even after the Depression, lol):

- Kielbasa
- Potatoes
- Cabbage
- A pot full of water and a stove

Pretty much all the recipes I know can be used with a jumble of things and a pot. As long as you have some meat, some vegetables, and a pot, you can make something that'll fill your stomach that's tasty, too.
Logged
ENGAGE RIDLEY MOTHER FUCKER

Lindsey

  • Rock Star
  • Global Moderator
  • *****
  • Offline Offline
  • Posts: 30370
  • I like Mars.
    • View Profile
Re: Recipe Thread (Working on the title)
« Reply #14 on: March 04, 2009, 09:20:01 PM »

I made this for dinner this evening. 



Serves 4

This tasty pasta dish can be prepared for about $3.17 per serving. Enjoy with bread and a fresh green salad on the side. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.
Ingredients

3/4 pound chicken tenders
1/4 cup all purpose flour*
Salt and pepper to taste
1 tablespoon butter*
1 tablespoon extra virgin olive oil
1 cup sour cream
1 cup chicken broth*
1 1/2 cups sliced mushrooms
1 1/2 teaspoons paprika
1/2 pound dried fettuccine or bowtie pasta*
Method

Put chicken, flour and salt and pepper into a large bowl and toss to combine. Set aside. Melt butter in a skillet with olive oil. Add chicken and brown on all sides. Stir in sour cream, broth, mushrooms and paprika. Cover and simmer on low heat for 25 to 30 minutes. Prepare pasta according to package instructions. Drain well, then transfer to bowls and spoon chicken and its sauce over the top.
Nutrition

Per serving (about 11oz/301g-wt.): 600 calories (220 from fat), 25g total fat, 11g saturated fat, 75mg cholesterol, 990mg sodium, 65g total carbohydrate (4g dietary fiber, 6g sugar), 28g protein

~~~~~~~~~~~~~~

I'm eating it now.  I scaled it back about halfway, since there's only one of me.  I didn't really measure too much as eye the amounts and do what looked right to me.  I like bland food, so it was just about right for me - but I did modify it a bit.  I put in some Mrs. Dash seasoning blend, since I had salted it before - because I felt like it needed some sort of herbage.  Fresh would have been better, but I don't happen to have anything on hand.  Also, I think of it as kind of chicken stroganoff of sorts - I think it could benefit from the use of onions, definitely.  I thought about grating them up kind of medium-fine with my grater and letting them saute with the chicken and the mushrooms, and then adding the liquids in.  Also, the sauce was a bit thinner than I liked, so I added a pinch of flour to it to thicken it up and it cooked out within the time limit, I think I cooked it maybe 5-10 minutes longer because of that.  Probably would have been alleviated had I bothered to measure.   :P
Logged
Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we.
         -George W. Bush
Pages: [1] 2 3 ... 15   Go Up
+  The Free Talk Live BBS
|-+  Free Talk Live
| |-+  General
| | |-+  Recipe Thread

// ]]>

Page created in 0.021 seconds with 31 queries.