Cooking

[RevanA4]

um spam == not quiet ham in a can

[ChAiNz.2da]

um spam == not quiet ham in a can

as opposed to the "loud" variety .. hehehe

[RevanA4]

no as apossed to the same

 

not exactly ham in a can

 

so I don't know how to spell that word

[RedHawke]

Please allow me to spam this thread.

Something about that is... well... disturbing. Recipies for SPAM... wow!

[tk102]

To get us back on track with this thread... here's a basic recipe that learned a lot from when I was trying my hand at cooking.

 

Chicken Sauté

 

Chicken Sauté is basically salt/peppered chicken pieces, cooked in butter until golden, and removed from the skillet. Some other filler vegetable (eg. shallots, onion, mushroom, etc) could be briefly sautéed in the same skillet. Then you rehydrate the skillet with some flavorful liquid(s) (eg. chicken stock, wine, balsamic vinegar, etc.) that dissolves the brown bits that were left from the chicken. After reducing over heat, the chicken returned to the skillet and covered until tender. Serve with some starch (pasta, rice, etc.) and green vegetable.

 

example recipe:

 

2.5 - 3lbs chicken pieces

salt/pepper to taste

4 tbsp butter

1 1/2 tbsp flour

1 1/2 cups chicken stock

1/2 bay leaf

3 tbsp vegetable oil

3 tbsp chopped shallot/green onion

1/4 cup dry white wine

2 tbsp lemon juice

chopped parsely

 

1. salt/pepper chicken

2. add 3 tbsp butter and the oil to skillet and heat on medium until hot (not brown). Add chicken. Cook until quite brown on each side (about 6 minutes). Remove chicken.

3. Turn heat to low. Pour off most of the fat but retain the brown bits. Add last tbsp butter. When melted, add shallots. Stir to keep from burning for a couple minutes. Add wine. Reduce until most wine has evaporated.

4. Sprinkle flour and whisk. Stir in chicken stock. When thickened and smooth, add bay leaf. Return chicken to pan. Cover and simmer 10 minutes. Turn chicken over, and continue covered and simmering 10 minutes. Stir in lemon juice, parsely.

[Hallucination]

Well, in all actuality, I wasn't exposed to sushi until after I gave up the eating of animals altogether. As for people being chicken, I feel the same way about people who balk at my peanut butter and pickle sandwiches.

 

mmm peanut butter and pickle sandwiches. Never had them but I had peanut butter and pickles. I guess its save to say that your a vegetarian? Go pescatarian, its like being a normal vegetarian but you also eat fish. mmmm smoked herring with peanut butter....

[RevanA4]

To get us back on track with this thread... here's a basic recipe that learned a lot from when I was trying my hand at cooking.

 

Chicken Sauté

 

Chicken Sauté is basically salt/peppered chicken pieces, cooked in butter until golden, and removed from the skillet. Some other filler vegetable (eg. shallots, onion, mushroom, etc) could be briefly sautéed in the same skillet. Then you rehydrate the skillet with some flavorful liquid(s) (eg. chicken stock, wine, balsamic vinegar, etc.) that dissolves the brown bits that were left from the chicken. After reducing over heat, the chicken returned to the skillet and covered until tender. Serve with some starch (pasta, rice, etc.) and green vegetable.

 

example recipe:

 

2.5 - 3lbs chicken pieces

salt/pepper to taste

4 tbsp butter

1 1/2 tbsp flour

1 1/2 cups chicken stock

1/2 bay leaf

3 tbsp vegetable oil

3 tbsp chopped shallot/green onion

1/4 cup dry white wine

2 tbsp lemon juice

chopped parsely

 

1. salt/pepper chicken

2. add 3 tbsp butter and the oil to skillet and heat on medium until hot (not brown). Add chicken. Cook until quite brown on each side (about 6 minutes). Remove chicken.

3. Turn heat to low. Pour off most of the fat but retain the brown bits. Add last tbsp butter. When melted, add shallots. Stir to keep from burning for a couple minutes. Add wine. Reduce until most wine has evaporated.

4. Sprinkle flour and whisk. Stir in chicken stock. When thickened and smooth, add bay leaf. Return chicken to pan. Cover and simmer 10 minutes. Turn chicken over, and continue covered and simmering 10 minutes. Stir in lemon juice, parsely.

 

sounds cool I'll have to try it

 

note my dip recipe has no measurements because you need to do dips by taste for the most part

 

 

gives TK102 200 kewl points for posting a recipe

 

gives stingerhs 150 kewl points for posting a recipe

 

and no devon your's was not a recipe

 

I can't remember any recipes I learned from I stop learn from them back in my freshman year of highschool

 

tk102 get more cuz of a thread he did a while ago that made me get the best book ever made the Silmarillion

 

*looks though thread no girls have posted*

 

um come on there has to so girls out there that like to cook

[RevanA4]

*time to revive this thread*

 

um tk102 can you post your pizza recipe here

 

ok

 

I'm gonna go over how I saute` somethings

 

my favorite is green beans ok here goes my way

 

to prepare cut the ends off at a slant

 

in a pan melt a couple sticks of butter(it has to be butter)

after the butter is melted add some garlic powder *drools*

 

then add the beans saute` until they are just soft enough so that they aren't crunchy then add some parmesan cheese just before you take them off the heat mix it in and then serve

 

I do this with mushrooms and asparagus also

[RevanA4]

first off sorry for the triple post but its been a long time since my last one

 

ok Fettucine Chicken Salad

 

Dressing:

 

2/3 cup olive oil

1/2 cup white wine vinegar

1 tsp basil leaves

1 tsp oregano leaves

1 tsp minced freash garlic

1 tsp salt

1/2 tsp pepper

 

Salad:

 

6 oz uncooked Fettuccine , broken into thirds

2 1/2 cups cooked, cubed chicken

2 cups Broccoli flowerets

1 cup sliced 1/4" carrots

1/2 med. red onion, sliced into rings

 

Directions

in a jar with a tight-fitting lid combine all dressing ingredients, shake to mix; set aside. Cook fettuccine according to package directions; drain. this is important Rinse with cold water.

 

in a large bowl combine remaining salad ingredients and drained fettuccine. Gently stir

[JediKnight707]

My steak is like famous here. Its a (very) simple recipe, but in my cased it does require a George Forman Grill. Here it is:

 

Ingrediants

-----------

How ever many steaks you want

Forman Grill

Onions (just keep reading *trust me*)

Garlic Pepper, Garlic Salt, and Montreal Steak Seasoning *not required*

 

Directions

-------------

1.) Plugin the grill and wait a few minutes for it to heat up

2.) While your waiting season one side with the spices listed above

3.) Dice the onions as well

4.) Throw those nice steaks right on the grill (with the seasoned side on the bottom)

5.) Throw those diced onions on as well (you don't have to put every single onion on the steak, but keep about 1/2)

6.) Season the other side

7.) (I'm going on the assumption that these are fairly small steaks) After about 2 mins flip those bad boys

8.) Take them off and ENJOY!!!!!!

[CrudeMatter]

Kielbasa con Papa Chowder-

 

1 Kielbasa, cubed -your fav (I like Hillshire Farms)

5-6 Med. Potatoes, diced (I prefer half butter golds and half red new)

1 lg Onion, diced (yellow is a good choice or half & half with red)

1/4 C. fresh chives, chopped (or a tbsp or so of freeze-dried)

2 C. chicken stock (or 1 can broth & 1 can water)

1/2 pt. Cream (or milk)

2 tbsp butter

+/- 1/2 C. Potato Flakes (or about 2-3 tbsp corn starch in water, but that requires more attention as corn starch doesn't thicken completely until it reaches a boil, and that might lend a burned taste to cream/potato if its not stirred constantly and kept at a low heat.)

spices

 

Brown the cubed Kielbasa over med heat. Reduce heat and add onions, potatoes, chicken stock. Bring to a boil and cover. Let simmer until potatoes are softened. Add butter, cream, chives and spices to taste. (I like a basic mix of salt, pepper and garlic powder) Stirring constantly, add potato flakes to thicken to taste, and heat through. Serve with a nice potato bread or sweet cornbread.

 

For you non-spanish speaking folks 'con papa' means 'with potato'. ...and of course polska-kielbasa is polish sausage. If you like a little more base to your chowders, use the whole pint of cream... it'll take it. This is a hearty soup, though its clearly for the omnivores. Sorry to the vegetarians.

[RevanA4]

finally people start with the posting of recipies

[Darth333]

I have several good ones but my English cooking vocabulary sucks

 

I may try to translate from French a few good recipes I like but not tonight: it's way too late and it would only be dangerous for your health. I wouldn't want to poison you as you couldn't post anymore

[RevanA4]

I have several good ones but my English cooking vocabulary sucks

 

I may try to translate from French a few good recipes I like but not tonight: it's way too late and it would only be dangerous for your health. I wouldn't want to poison you as you couldn't post anymore

 

 

*taps on shoulder* are they french recipies

 

not just in french

[Hallucination]

I have several good ones but my English cooking vocabulary sucks

 

I may try to translate from French a few good recipes I like but not tonight: it's way too late and it would only be dangerous for your health. I wouldn't want to poison you as you couldn't post anymore

I took my last years cooking class in french last year, PM me a recipe I'll see what I can do. (you probably can do better but I need some practice translating)