FIVE BITCHES I OWN THIS

Quote :

" tried cooking chicken and dumplings.... the drop kind...."

Well, this works ok. I actually like chewy dumplings as they are my fave.

2 cup flour, 1 egg, and milk until it's slightly stick. When you form those into balls and drop in it will make a chewy as hell matza ball like dumpling. I like them like that but most others don't.

12/12/2004 3:02:36 AM

I just used biscuik

12/12/2004 11:55:00 AM

[Edited on December 21, 2004 at 7:39 PM. Reason : I'm like the Indian Bobby Flay]

12/21/2004 7:38:27 PM

For tonight's buffet thing:

Smoke Gouda Mac 'n' Cheese

1/4 cup flour
1/4 cup butter
1/8 gal milk
salt, pepper
1/4 cup shallots
1 clove garlic
noodles to fill 9" casserole half way
4 oz smoked gouda
2 oz aged vermont cheddar
Gruyere to layer top.

1) Melt butter over medium heat.
2) Add flour to a silky consistency, which forms a roux and cook 3-4 minutes, add a touch of oil if necessary to achieve silkiness.
3) Add shallots and garlic, and cook roux to blond.
4) Add milk gradually until a smooth sauce is formed. Add Tsp of salt and black pepper.
4a) Add 1/8 cup white wine if you wish. It adds a lot to the sauce.
5) Cook for 20 min over below medium, whisking so it doesn't burn.
6) Start the pasta cooking and add Cheddar and Gouda to Sauce. Whisk till smooth.
7) Cook pasta till desired doneness and strain.
8) Combine pasta and sauce in casserole.
9) Layer with grated Gruyere and broil until brown.

12/24/2004 5:11:53 PM

Pork Tenderloin with Collards + Prosciutto and Black-Eyed Pea Hummus

Hummus:
3-4 cloves garlic
extra virgin olive oil
1 can black eyed peas
1/2 tsp majarom
1/2 tsp fresh pepper

1) Roast Garlic @ 300 for 1 hour.
2) Simmer Black Eyed peas with 1/2 tsp majarom and black pepper for 10 min.
3) Pulse in blender with roasted garlic and a little extra olive oil.
4) Place in 2 ramekins and chill.

Pork (preheat oven to 350):
1 pork tenderloin
regular olive oil
kosher salt, pepper, majoram and thyme enough to coat

1) Salt very liberally with Kosher salt.
2) Sear all sides over high heat.
3) Coat sides with thyme, majarom and black pepper.
4) Place on rack until core temp is 150 degrees probably about an hour.

Collards:
1 bunch collards cut up
4 oz Prosciutto

1) Drain a little excess oil from the sear pan and heat to medium high.
2) Add the collards and reduce down till wilted.
3) Add the prosciutto and a little black pepper

1/1/2005 3:17:28 PM

TEN PERCENT PASTA:

Sautee craploads of the following, along with anything else you can think of:

Garlic
Spinach
Kalamata Olives
Tomatoes
Green/ Red/ Yellow Peppers
Broccoli
Eggplant
Zuccini
Mushrooms

1/1/2005 6:43:16 PM

Carrot Corn "Bisque" with Basil Oil

4 Carrots
2 Stalks Celery
1/2 Large Onion
Thyme, Bay Leaf
1 clove garlic
Salt
1/2 cup heavy cream
1 can corn (15 oz)
1 tsp basil oil

1) Combine these ingredients coarsely chopped and cover in water.
2) Simmer 1 hour uncovered.
3) Add Corn last 10 minutes of simmering.
4) Remove Bay Leaf
5) Add Handful of fresh basil simmer additional 5 minutes
6) Add to blender on high setting until silky.
7) Put back in pot.
8) Add about 1/2 cup cream and mix.

Service:
Put soup in bowl. Drizzle with basil oil. Makes a marvelous green/orange combo.

You can make your own basil oil for cheap. Farmer's market has large bags of basil for about $1.50.

[Edited on January 1, 2005 at 6:55 PM. Reason : a]

1/1/2005 6:54:10 PM

plain boring pork chops sprinkled with seasoning salt ...simple but it hit the spot.

1/1/2005 8:07:35 PM

^^^ throw away mushrooms, broccoli, spinach and olives, forget pasta, and you'll end up with a fairly decent side dish by itself. we do it quite often. helps spicing up "boring" meals such as potatoes and meat.

1/1/2005 9:00:24 PM

Take out the Red Baron from the freezer
Open the packing
Do as it is written on the packing
Eat it

1/1/2005 9:13:05 PM

"Chicken a la King Kong" from the Men's Health "Abs Diet"

Don't be fooled by the word Diet up there, this shit tastes damn good

ingredients

2 tablespoons olive oil

4 teasppons chili powder

1/2 large onion, finely chopped

1 cup spaghetti sauce

1 teaspoon flour

9 ounces cooked spaghetti (regular or whole wheat)

2 tablespoons water

1 pound chicken (cut in squares)

directions

1) Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and cook for 1 minute, until lightly browned. In a small bowl, mix the flour and water.

2) Add chicken, chili powder, sauce, and flour mixture to skillet. Stir. Simmer uncovered for 10 minutes. Serve over cooked spaghetti.

Makes 4 servings

[Edited on January 3, 2005 at 7:55 PM. Reason : asdf]

1/3/2005 7:53:57 PM

bourbon chicken

mix 1 cup jim beam
1/4 cup soy sauce
little bit of ginger, onion, and garlic
2 pounds of chicken brest/thigh cut into small pieces

marinate overnight

put into oven pan and bake for around 45 minutes on 350 while basting every 10/15 minutes with the same mix as above



tis excellent

1/4/2005 12:21:36 AM

Quote :

"1) Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and cook for 1 minute, until lightly browned. In a small bowl, mix the flour and water. "

You should almost never cook onion and other aromatics (ie garlic, shallots) over medium high heat. Onions aren't quite as bad, but usually the objective is medium heat until tender. This allows for maximum flavor and least amount of astringency. If you brown garlic it taste like pure ass and smells of sulfur.

Quote :

" 2) Add chicken, chili powder, sauce, and flour mixture to skillet. Stir. Simmer uncovered for 10 minutes. Serve over cooked spaghetti."

Generally when flour is used as a thickener it's always in the form of a roux. You should cook it in fat, olive oil would do (equal amounts per flour) to a blond color for maximum thickening, although for this recipe you'd probably want to go with a darker roux, cooked longer.

1/4/2005 12:32:50 AM

all I know is everytime I try to beat an egg
the egg ends up beating me :-(.

1/8/2005 12:53:27 AM

http://www.cookingforengineers.com pwns all you people.

-bigginal

[Edited on January 8, 2005 at 10:57 AM. Reason : btw, DirtyMonkey, you mis-spelled entree]

1/8/2005 10:56:48 AM

^ nice link.

mookbarked.

1/8/2005 11:10:03 AM

^

That guy recommends searing with extra virgin olive oil. The site concept is great but that's definitly not what you should do. The flash point of extra virgin olive oil is way too low.

Chicken, Roasted Garlic Mashed Potatoes with Gravy, Butternut Squash coulis

For the chicken:
2 chicken breasts
kosher salt
black pepper
thyme
basil for garnish later

1) Salt liberally with kosher salt.
2) Preheat pan to high. Sear on both sides till you get a nice brown.
3) Remove from pan. Spinkle black pepper, and thyme.
4) Preheat oven to 350

For the mashed potatoes:
3 medium red potatoes
extra virgin olive oil
salt
cream, milk, butter
4 cloves roasted garlic

1) Put garlic wrapped in aluminum foil in oven @ 300.
2) Peel potatoes wrap in foil with extra virgin olive oil and salt put in oven as well.
3) After an hour passes you should be able to put everything together, and salt and pepper as needed.

I passed them through a food processor and they turned out great. I think I used about 1 tbl spn butter, 3 tblspn cream, and about half cup of milk. Most people like certain textures so I left it out.

For the gravy:
Brown Chicken Stock
2 tbl spoons butter
flour
tblspn chopped shallots
2 tblspns white wine

1) Reduce pan to medium heat.
2) Add butter, and when melted add flour till a silky roux forms. Cook roux 4 minutes.
3) Add shallots and cook additional 4 minutes.
4) Add stock in small amounts until the consistency you like is achieved, add wine. Let simmer for 20+ minutes so the flour taste will go away.
5) If needed add more stock as it simmers to get the proper texture.

It was a pretty decent little meal. Hopefully my date liked it

[Edited on January 8, 2005 at 11:14 AM. Reason : a]

1/8/2005 11:11:34 AM

A good site when looking for something to cook:

http://www.recipezaar.com/

You can even post your own recipes. The other day I made this with my girlfriend:
http://www.recipezaar.com/recipe/getrecipe.zsp?id=56521

1/18/2005 9:18:38 AM

Chili!

1 container of lean ground beef
3 cans red beans
1 can chopped tomatos
1 onion
1 red bell pepper
chili powder
Cumin

Throw canned stuff in a pot with a little red cooking wine and spices. Turn on med. heat.
Chop onions and pepper, sautee, throw in pot and stir.
Cook ground beef, throw in pot, stir.
Put lid on, low heat, eat when you wanna.

We had some leftover mushrooms too, so I chopped those up and threw them in. Added some cheddar cheese (and last time I had sour cream...mmmmm...) and I had leftovers for a couple days

1/24/2005 9:49:54 AM

preheat oven to 260
season 3-5 pork chops with salt, pepper, cayanne, and garlic salt
in a large saute pan, cover bottom of pan with extra virgin olive oil and sear chops for about 3-6 minutes depending on thickness, turn, repeat
move chops to cassarole dish, cover, place in oven
start boiling water for spagetti and prepare
turn down heat pour 1 cup heavy cream into pan you just pulled chops from and whisk, making sure to scrape the pan for any pork juices and remnants
slowly whisk in 1 1/2 cup grated monterrey jack cheese
season to taste with salt, pepper, garlic or garlic salt
allow to reduce
butter and season bread and put in oven to toast last couple minutes before serving
if doesn't coat spoon by the time spagetti is ready add sifted flour to thicken if necessary, if too thick add whole milk to thin it

place spagetti on plate
place chop on top
cover with sauce

i wash mine down with a killians or shiner bock cuz i don't like wine.

[Edited on January 25, 2005 at 12:39 AM. Reason : ]

1/25/2005 12:34:53 AM

^

You can't sear with extra virgin olive oil, the smoke point is about 150 degrees too low.

1/25/2005 12:40:33 AM

i've never had a problem with it. pretty much the only time i don't use olive oil is when i'm using the cast iron skillet or deep frying something.

[Edited on January 25, 2005 at 12:54 AM. Reason : ]

1/25/2005 12:52:59 AM

chicken and rice yum

1/25/2005 1:26:39 AM

Regular olive oil works, but with extra virgin you run the risk of fire.

1/25/2005 7:27:50 AM

My lunch:

Equip: oven safe pan, olive oil (not extra virgin), kosher salt, pepper, anise, stock or water, white wine (a Savignon blanc is best, chardonney is too tannic)

Preheat oven to 350

Rub pork chop with olive oil and add about a tsp to the pan. Pre heat on high till very hot. Sprinkle pork chop with kosher salt and black pepper. Put in pan for 2 minutes each side. Remove from heat and place in oven. Reduce burner heat to medium. It should take about 3 more minutes to finish. When you remove the pan put the pork chop on the plate and place the pan back on the burner (pour out excess oil as well). Coat the pan with water or stock and scrape up the browned bit. Add a dash of anise and white wine. Reduce by half and pour over the chop.

1/25/2005 11:36:49 AM

so my parents recently butchered a cow and gave me a bunch of hamburger. I'm tired of tacos and burgers. anyone have ideas on how I can use up all this meat?

1/25/2005 12:31:58 PM

meatballs
meatloaf
Shepard's Pie

http://www.recipezaar.com/r/q=ground+beef

1/25/2005 12:39:24 PM

I call this Slacker's Dessert because it is really easy, any slacker could pull it off, but it looks like a lot more work than it really is. Some call it a triffle. Great for impressing chicks, Lobo, because most of them can't cook either and they will think you slaved all day.

One box vanilla pudding, prepared by package instructions (a true slacker will buy the tub of already prepared!)
cool whip
fresh fruit chunks (use what you like, I do a mixture of Strawberries, blueberries, bananas, peaches, etc)
one pound or angel food cake (cut into chunks with a serrated knife, easier to cut with)

In a clear glass bowl, layer cake, fruit, pudding until bowl is full. Top with Coolwhip.

1/25/2005 1:56:19 PM

pico de gallo (salsa)

3 jalapenos peppers
6 fresh tomatoes, finely chopped
1 med onion, finely chopped
1/2 bunch cilantro, finely chopped
1/8 c lemon juice
1/2 can beer

mix all together, add salt/pepper and fresh garlic to taste.

1/25/2005 1:56:53 PM

pecan fudge pie
1/3c butter
2/3 c sugar
1/2 c cocoa
3 eggs
1 c light corn syrup
1/4 tsp salt
1 c chopped pecans
1 pie shell

melt butter... add sugar and cocoa... blend well... beat eggs slightly... stir in syrup and salt... add cocoa mixture... blend well... stir in pecans... pour in unbaked pie shell... bake 45-50 min @ 375

1/25/2005 1:57:23 PM

honey mustard chicken

1/3 c dijon mustard
1 T dill
1/3 c honey
2 1/2 lb chicken
1 t orange zest

combine mustard, honey, and dill in small bowl... stir in zest... place chicken, skindown, on backing dish... brush on sauce... coat well... turn chicken over... pull back skin... brush well with sauce... pull skin back over meat... brush skin w/ remainder sauce... bake 30 min @ 400

1/25/2005 1:57:56 PM

morning after biscuits

2 c all purpose flour
1 t baking powder
3/4 t salt
1/2 t baking soda
5 T shortening
1 c buttermilk

Cut shortening into dry ingredients until crumbs form, add buttermilk, toss w/ fork, knead on floured surface, pat to 3/4" thick, cut out biscuits w/ floured glass, bake 12-15 min @ 425, butter while hot

1/25/2005 1:58:32 PM

^x9 did not know that but thats what i've always used cuz that's what i learned with and as a result is all i buy, that and a small bottle of veggie oil for the cast iron.

^x7 have a giant cookout for the superbowl next weekend. yes its cold outside but there is just something wrong about hamburgers in a skillet, i just can't bring myself to do it. or hell, give it to some friends.

1/25/2005 2:23:04 PM

pour some texas pete into a good, fatty ranch dressing, and you got yourself a kickass dipping sauce (strikingly similar to Outback's dip)

1/25/2005 6:27:22 PM

Sauteed asparagus in black truffle butter with glace de viende and blue cheese mashed potatos.

Asparagus:
1) Sautee asparagus in olive oil over medium till slightly browned.
2) Add glace de viende or reduced beef stock and scrape up any carmalization on the pan. Add truffle butter.

Blue Cheese Mashed:
1) Peel potato and cut in 1" slices.
2) Boil in salted water about 10-15 minutes till tender with fork
3) Drain and add touch of whole milk and liberal amount of blue cheese crumbs.
4) Salt and pepper to taste.

That might be the two best side dished I've ever come up with.

2/2/2005 8:10:19 PM

Duck quarters with mustard greens and blue stilton:



Image quality sucks and I don't have photoshop anymore

2/15/2005 7:16:09 PM

^^how much is truffle butter? and where can you get it?

2/15/2005 7:42:28 PM

It's usually between 2 and 6 Dollars an oz. Southern Season has had it for a while. I got the stuff I have now @ Weaver St Market for $5 for 4 oz. There was a defect in the container.

2/15/2005 7:45:42 PM

Chocolate Chip Cookies

532.35 cm3 gluten
4.9 cm3 NaHCO3
4.9 cm3 refined halite
236.6 cm3 partially hydrogenated tallow triglyceride
177.45 cm3 crystalline C12H22O11
177.45 cm3 unrefined C12H22O11
4.9 cm3 methyl ether of protocatechuic aldehyde
Two calcium carbonate-encapsulated avian albumen-coated protein
473.2 cm3 theobroma cacao
236.6 cm3 de-encapsulated legume meats (sieve size #10)

To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat-transfer coefficient of about 100 Btu/F-ft2-hr add one, two, and three with constant agitation.
In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm add four, five, six, and seven until the mixture is homogeneous.

To reactor #2 add eight followed by three equal portions of the homogeneous mixture in reactor #1. Additionally, add nine and ten slowly with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.

Using a screw extrude attached to a #4 nodulizer place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown.

Once the reaction is complete, place the sheet on a 25 deg. C heat-transfer table allowing the product to come to equilibrium.

2/16/2005 4:27:20 PM

^ Can you repeat that in bond line structures?

2/16/2005 7:20:29 PM

Banana Milk Shake

Ingredients:
1 cup milk (skim or low fat is okay)
1/2 Very ripe banana
1/2 tsp. vanilla
5 ice cubes
3 packets of sugar or Equal

Makes 1 large serving (or two small ones), about 16 ounces. If you'd like (and since it's easier), you can double the amount of ingredients and make two, Food's always better with a friend!
=^.^=

Place ingredients in a blender and mix at high speed. This shake is thicker if you use a frozen banana (place banana in zip lock bag without the peel to avoid freezer burn and because taking the peel off a frozen banana is difficult.)

Suggested deviations: Try doubling the serving size and adding 6 mint cookies (I used Thin Mints) and a dusting of cinnamon on the top before you mix everything together. It's delicious!

2/17/2005 5:24:48 AM

2/17/2005 6:32:12 PM

Hemp Seed Burgers

10 ounces soft tofu
1 cup hemp seed nut (shelled hemp seed)
1/4 cup sunflower seeds
1/4 cup scallions, chopped
2 Tbs. soy sauce
2 Tbs. nutritional yeast
1/2 tsp. dried basil
2 cups herb seasoned stuffing

In a blender, puree tofu then add the rest of the ingredients except
stuffing. Put stuffing into a bowl and pour tofu mixture over top. Mix well.
Form into burger patties and bake on a greased cookie sheet in a 300 F
oven for 25-30 minutes or until golden brown.

2/17/2005 9:57:05 PM

not a damn thing

2/17/2005 11:13:06 PM

Easy Chicken and Dumplings

1 cup cooked chicken seasoned with salt and pepper
1 cup diced carrots and peas
1 can Campbell's Cream of Chicken and Mushroom
1.5 cup milk

dumplings: 1 cup Bisquick, 1/3 cup milk, mix to soft dough.

Cook chicken. Combine Milk, chicken, veggies, and soup. Bring to a boil. Lower heat. Add spoonfuls of dumpling dough to top of soup mixture. Cook for 8 minutes uncovered and then another 8 covered.

Serves approx. 4

2/21/2005 1:35:34 PM

Ok, if anyone is even still reading I got the cheap tasty way to feed a whole crowd of people!

take two boxes of mac and cheese and prepare those together as normal. $0.66 plus butter/milk (say $1.00)

Brown about 1-2 pounds of ground meat. (Most people will by default use beef but pork or even turkey taste about the same when ground and browned in sauce and is a lot cheaper) $2.00-$5.00

16oz can of tomato sauce, not spaghetti sauce, just tomato sauce. $0.79

Can of corn $0.79 (made it the other night with broccoli as I was oout of corn and that came out good too)

Add tomato sauce and corn to browned meat then mix entire concoction in a big pot with the mac and cheese.

Sort of a gooulash kind of thing, not sure what you would call it but it makes a ton and tastes great! Total to feed 4-6 people? About $6.00

2/24/2005 2:02:28 PM

^God, that sounds disgusting, and that's not just because I don't eat mac n' cheese

2/24/2005 2:06:52 PM

^^nasty as hell
and the total would be more than $6 anyway

2/24/2005 2:10:34 PM

Don't knock it till you tried it. but yeah, if you don't like mac and cheese to start with, stay away. And if you divide the cost by portion used from the milk and butter and use pork or turkey instead of beef it really is less than $6.

2/24/2005 8:08:36 PM

Quote :

"Hemp Seed Burgers 10 ounces soft tofu 1 cup hemp seed nut (shelled hemp seed) 1/4 cup sunflower seeds 1/4 cup scallions, chopped 2 Tbs. soy sauce 2 Tbs. nutritional yeast 1/2 tsp. dried basil 2 cups herb seasoned stuffing In a blender, puree tofu then add the rest of the ingredients except stuffing. Put stuffing into a bowl and pour tofu mixture over top. Mix well. Form into burger patties and bake on a greased cookie sheet in a 300 F oven for 25-30 minutes or until golden brown. "

that sounds good

2/24/2005 8:48:30 PM