The Ahto International Cooking School

[Jae Onasi]

Well, I mentioned chicken soup in another thread as something I eat when sick, and thought I'd post my recipe. Then I thought it'd be fun to see some of your favorite recipes. Post your goodies here--we'll have an Ahto Cookbook before long. I'll try to add on Celsius/Fahrenheit temperature conversions and pan sizes here in awhile if you're posting something requiring baking and this thread gets long enough. Here's some basic measurement conversions. I'll also try to post standard abbreviations so we don't have to spell everything out.

 

 

Anyway, here goes:

 

Jae's Easy Chicken Soup

 

This needs to simmer a long time on the stove, a few hours at least. I make it in an 8 qt. soup pan and it usually feeds our family at least 3 meals--cut the recipe in half if you don't want that much soup.

 

6-7 quarts (about 6-7 liters) of water

3 lb (1.5 kg) boneless skinless chicken breasts (you can use bone-in chicken, but you'll have to debone the chicken then, which makes this not as easy)

2 lb (32 oz, about 1 kg) bag of frozen mixed vegetables (or a mix of your favorites--sometimes we do 1 1-pound bag of carrots and 1 1-pound bag of peas, or 1 1-pound bag of frozen veggies and 1 1-pound bag of fresh peeled baby carrots)

4 Tablespoons (1/4 cup, about 60ml?) chicken soup base, more or less to taste (you can use the equivalent in bouillon cubes, but I like the soup base better)

1 tablespoon (15 ml?) chopped garlic, more or less to taste

1 onion, chopped (you can also use dried onions, about 1/4 c./60ml)

1 bay leaf

 

Add about an hour before you want to eat the soup:

1 tablespoon (15 ml?) each thyme, tarragon, and sage (or 2 tablespoons (30 ml?) of poultry seasoning)

salt and pepper to taste

2 lbs (1 kg) uncooked egg noodles. We use the thick Amish noodles at our house.

 

Put all the ingredients except the ones to be added an hour before the meal into a large soup or stockpot. Bring it to a boil, and then cover the pot, lower the heat, and let it simmer for several hours. Stir it occasionally so that the food doesn't stick to the bottom of the pot. Add more water while cooking if needed. I usually let it simmer about 3 hours or so before adding the final ingredients. About an hour before you want dinner, pull apart the chicken if it hasn't already fallen apart. I use a pair of tongs to hold the chicken pieces in the pot and a large fork to pull it apart. There's nothing fancy to that--you can keep the chicken as large chunks or really shredded well to your taste. Then add in the spices and noodles. Before you serve it, add in more salt and pepper if needed. The soup base usually is very salty so I often don't have to add more salt. Cover and cook it until the noodles are al dente, then serve.

[REDJOHNNYMIKE]

I thought the title said "Ahto International Choking School" and was like...

:DYeah!

 

But then I read it and was like...

awwww

[Negative Sun]

Man it's midnight here and now I'm in the mood for chicken soup!

[Rev7]

Your recipe sounds delicious Jae!!! Keep them coming!!

[Emperor Devon]

Ooooh, cooking thread! I'd better post one of my favorite recipes.

 

1. Get a ramen noodle cup out from the box.

 

2. Put it in the microwave.

 

3. Set it for several minutes.

 

4. Get a spoon.

 

5. Remove the cup from the microwave and think about how little effort that took.

 

Bon Appétit!

[Bee Hoon]

I hate peas:( An easy recipe is boiling chicken with carrots, onions, potatoes and celery if you like it. Very yummy:)

[Hallucination]

^I just tried that recipe, it's good but I feel some fetuses and cinnamon would make it fantabulous.

[The Seeker]

Here's a really tasty cold weather soup that only an idiot could screw up. I don't know where my mom got the recipe but she's been feeding it to me since I was little, so I'll name it anew:

 

"Mom's idiot-proof Frito soup."

 

All these ingredients are readily available in the USA. Don't know for those over seas members.

 

1 can: Campbells Tomato Soup

1 can: Campbells Fiesta Chili Beef Soup

1 can: Campbells Bean with Bacon Soup

1 1/2 can: 2% Milk (use the empty soup cans to measure the milk.)

Fritos (or other similar corn chips)

 

Mix all ingredients in an appropriately sized pan over medium/high heat until it boils. Stir occasionally.

 

Serve in bowls and cover the top with fritos.

 

It's simple, hot, and delicious. Comfort food at it's finest.

[Rogue Warrior]

Here are two recipes for pizza and hot dogs.

 

Pizza

 

For this you need:

 

1 cup hot water

3 tablespoons honey

1/2 tablespoon salt

1/3 cup olive oil

3 tablespoons yeast

3 cups flour

 

Additionally you can add 6 bacon stock cubes, 1 tablespoon of Mediterranean spices or the herbs and spices of your choice.

 

Place water, salt and honey in mixing bowl and stir for 1 minute. Add oil and yeast and mix before leaving for five minutes to activate. Add 1 cup of flour and mix well, then add the rest of the flour and anything else you like to add. Mix then add a little flour and kneed the dough well with your hands, pressing it into a ball. Place on a baking tray and put in an oven on low for an hour. This 'proves' the dough. Once proved roll out onto floured pizza tray, add the toppings of your choice and cook at 350 degrees for half an hour.

 

Hot Dogs

 

For this you will need:

 

savaloys

rolls (big ones)

bacon

cheese

seseme seeds

sweet chilli sauce

 

Boil the savaloys and cook the bacon under a grill. Slice open the top of the rolls and press out the insides to make room for the filling. Put in the bacon, savaloy, cheese, seeds and sauce before cooking under the grill until the cheese has melted.

[Caius Fett]

Heres one for Mac&Cheese from Home Cooking with Paula Dean.

 

Quite simply the best I have ever had.

 

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)

4 tablespoons (1/2 stick) butter, cut into pieces

2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese

3 eggs, beaten

1/2 cup sour cream

1 (10 3/4-ounce) can condensed Cheddar cheese soup

1/2 teaspoon salt

1 cup whole milk

1/2 teaspoon dry mustard

1/2 teaspoon black pepper

 

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

[Rev7]

I have had something very similar to your "Mom's idiot-proof Frito soup." But it was in dip form and the fritos baked in the pan. I think it consists of beans, tomatos hot sauce, cheese.... and various other ingredients that I don't remember. CAUTION!!: this is not a recipe yet. In fact that is what my mom is making for dinner tonight!! YUM!!!! Anyways I will try to "aquire" the recipe.... no promises though.

[Jae Onasi]

@Rogue Warrior--are savaloys hot dogs? Or something else? I'm not sure what the equivalent is in the US.

 

Jae's Brownies

 

I can't remember if I posted this recipe or not, so if you've seen it twice, my apologies.

 

No, they don't have any funny plant matter in them.... This is not low-calorie, low-fat, low-anything, it's just darn good. It's also dairy free, btw, for those of you with milk allergies or special food restrictions. My friend who has a horrible milk allergy, and my daughter who is also milk-allergic, can eat these just fine.

 

"Wet ingredients"

2 cups vegetable oil

1 cup sugar

4 eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

 

"Dry ingredients"

1 cup flour

2/3 cup cocoa (regular cocoa, not Dutch cocoa)

1/2 teaspoon baking powder (NOT baking soda)

1/2 teaspoon salt

1 c. nuts (if you like male brownies, leave out if you prefer female brownies)

 

Preheat oven to 350 degrees. Spray a 9 inch by 13 inch baking pan with cooking spray such as Pam.

Mix wet ingredients together in a large mixing bowl. Combine dry ingredients together in another bowl. Stir dry ingredients into wet ingredients. Pour into the prepared pan. Bake for 25 minutes, or until edges of brownie pulls away from the edge of the pan. Do not use the toothpick test to test if it is done, or you will overcook the brownie. When cool, cut into squares. If it makes it that long.

[Rogue Warrior]

Yes Jae, savs are the Australian name for hot dogs, except that proper ones would be considerably bigger than what you would get at Wendys.

[Mace MacLeod]

Sadly, the search function has gone AWOL or I'd post a link to the Zucchini thread that was here a few months ago. Had a lot of good recipes in it. Even mine.

[Jae Onasi]

Hopefully now that the new hard drive is in place, the search function will return soon--I miss it, too.

 

Here's a good fall recipe. I don't really like squash, but I had this at an event one time and decided to try it, and it was so good I got the recipe. All the different colors make an attractive appearance at the table, too. [/Martha Stewart

 

Cranberry Acorn Squash

(makes 4 servings)

2 acorn squash

4 tablespoons margarine or butter (more or less to taste)

1 cup packed brown sugar (more or less to taste)

2 cups fresh or frozen cranberries (for those of you in Europe, lingonberries may make a good substitute--you want a very tart berry)

salt

 

Heat oven to 350 degrees. Wash the squash, slice each in half, and scoop out the seeds. Fill the cavity of each half with 1/2 cup of cranberries (more or less depending on size of squash), top with 1/4 cup of brown sugar put 1 tablespoon of butter on top, and sprinkle with a dash of salt. Place in a baking pan, and bake for about an hour or until the squash is fork-tender (i.e. it's very tender when you stick a fork in it, for those of you who haven't cooked much yet). Be careful when removing it from the pan because the cranberry sauce in the cavity will be very hot.

[The Seeker]

I have had something very similar to your "Mom's idiot-proof Frito soup." But it was in dip form and the fritos baked in the pan. I think it consists of beans, tomatos hot sauce, cheese.... and various other ingredients that I don't remember. CAUTION!!: this is not a recipe yet. In fact that is what my mom is making for dinner tonight!! YUM!!!! Anyways I will try to "aquire" the recipe.... no promises though.

 

Yeah, some like to mix the fritos in directly, but if you put them on top and mix right before you eat, they stay crunchy which gives +50 to tastiness.

[mur'phon]

Healthy food for lazy teens.

1. Take as many vegetables as you want out of the fridge.

2. Cut them to pieces.

3. Put them in a pan with some oil.

4. Ad any sauce you like, alternatively use old diary products and spice.

5. Eat

 

I use it quite a bit when I/family members don't have time to make a "propper" dinner.

[Rev7]

*old dairy products*????

btw, Either that or make a sandwich.

[mur'phon]

as in not quite expired, add chili or any other spice you like, and it usually taste quite good.

Besides, I don't think of sandwiches as dinner.

[Rev7]

Ok, thanks. I honestly don't like sandwich dinners either, but food is food and we all should be grateful that we have the means to make food.

[Darth Stephanie]

i thought i'd throw my Garlic spread in...

Here it is:

Ingrediants:

2 or more bulbs of garlic, Peeled.

a bottle of Olive Oil* don't use the crap... use the really good stuff*

a food processor/or knife

Preperation:

peel the garlic, and i mean PEEL!

roast in in a cast iron skillet, or do as i do: Use a toaster oven just untill soft

Get out the Food processor or your knife and rough chop. *this is the only time you can use both. after that you'll really need the food processor*

put that back into the skillet, and cook until you smell it *if you smell something burning... i pitty you.*

put that back into the food processor and PULSE! do not chop it. Pluse it. 2 or 3 pulse should be enough, if not do more.

spread on toasted bread, pita/whatever

 

tada! simple right?

[Jae Onasi]

Easy Beef Roast

from Joy of Cooking

 

7 lb boneless beef chuck roast

1 or 2 envelopes of the dry Lipton onion soup mix

 

Place the roast on a layer of aluminum foil big enough to wrap the roast in. Sprinkle 1/2 to 1 envelope of onion soup mix on one side. Flip the roast over, sprinkle the other 1/2 to 1 envelope on the other side. Wrap the roast in 2 layers of foil and seal the edges well. I've found it works better with 3 layers if you have regular foil. 2 layers of the heavy foil works fine otherwise. Place in a 9'x13' pan and bake at 350 degrees for about 3 1/2 to 4 hours. Don't unwrap it to check it--that will let the juices out.