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Cooking Thread~ Recipes & Things

Discussion in 'General' started by Biigoh, May 1, 2013.

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  1. Threadmarks: Music to go read by~
    Biigoh

    Biigoh Nothing but Innocent Fluff Moderator

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    The name of the thread says it all...

    A thread for ze cooking! Post your recipes here and share it. :3

    Warning, there MAY be foodilicious food porn that will make you hungry~
     
  2. Threadmarks: Cooking Rice - Biigoh
    Biigoh

    Biigoh Nothing but Innocent Fluff Moderator

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    Ze first post~

    Cooking rice. Because rice cooking is a thing.



    Rice - X cups as needed. Rule of thumb, 1 cup usually feeds 2 people.
    Water - for washing rice, and cooking if you're not using some fancy cooking broth or cooking stock.
    Big pot or rice cooker if you have that. Rice cooker is a VERY wise investment if you do a bit of cooking. Srly!

    First wash the rice by putting rice in pot. Pour in water. Rinse and scrub it with your hands a few times. Pour out water, keep rice in pot. Repeat as many time until the water doesn't turn white and stays vaguely translucent (ie. you can SEE the rice in the water).

    Second, take pot of rice. Make sure no water remains. Now add in fresh water or stock. Rule of thumb, 2 parts liquid, 1 part rice.

    Third, stick the pot of rice + liquid and stick it over medium heat, make sure to cover the rice and check on it now and then. When rice is nice and fluffy with no liquid in the pot, it should be done.

    If using a rice cooker, just wash the rice, stick it into the rice cooker, add liquid as per the meter in the rice-cooker.
     
  3. EnderofWorlds

    EnderofWorlds Versed in the lewd.

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    Does washing the rice make that much of a difference? I've never noticed any difference in taste or texture...
     
  4. Threadmarks: Spam Fried Rice - Biigoh
    Biigoh

    Biigoh Nothing but Innocent Fluff Moderator

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    Yes, it does... but then I use jasmine rice or bismati rice to cook.

    And with rice cooking down, how about some.... spam fried rice? :3



    Ingredients
    - Freshly cooked rice, 2 cups when cooking it (or left over rice)
    - 1/3 can of spam (and/or other meats, possibly left overs) - diced/cut up
    - 2 eggs
    - 2 stalks of spring onions - finely sliced
    - 1/2 onion (red or white or both) - diced (use more at discretion)
    - 1 shallot - diced
    - 3-4 cloves of garlic - diced or finely sliced (use more at discretion)
    - 1 whole small carrot or 1/2 large carrot - diced
    - 2 handfuls of peas (thaw if frozen or cook it with the rice ^_^)
    - cooking oil - a dash. I tend to use Extra Virgin Olive Oil
    - salt and finely ground black pepper, naturally.
    - A wok or large pot or large frying pan to cook in

    First work on the rice if you have no rice, the carrots and peas can be cooked with the rice. Otherwise, simple boil them in a pot with lightly salted water until soft.

    Once the rice, carrots and peas are done, you can start to cook.

    Heat a dash of oil in the cooking utensil, make sure it lightly coats the surface of the cooking area. Use medium heat.

    Saute the diced onions and shallot until translucent. Add in garlic at this point, keep stirring for a bit more, 20-30 seconds

    Next, add in the spam, keep stirring away until the meat looks cooked, in the case of spam, it'll have a darker red/pink coloration and looks kinda sunburnt.

    Next add in the peas, carrots, stir, until they're all mixed up. Add a pinch of salt (but NOT too much, remember spam is salty!), and a dash of pepper. Don't be afraid to taste it to make sure that there is enough salt.

    Once that is done, you add in the rice. Stir and mix it up as much as you can. Do this for a minute or two or more as needed.

    Now, adding in the eggs isn't necessary, BUT it gives the rice a nice golden complexion and gives it a nice flavor. Add the egg, stir the mixture until the egg is spread all over the rice. You'll know it's cooked WHEN the rice does NOT look like there is any egg liquid covering it at all, ie. it's kind of dry.

    Serve with the spring onion as garnish. Flavor with ketchup as needed.
     
  5. Vindictus

    Vindictus Experienced.

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    Generally, I bring the water to a boil and then add the rice and simmer it for fifteen minutes. I've never washed rice, although I do sift through it to remove any detritus.

    And you should probably clarify whether you bring the liquid to a boil with the rice in, or add the rice after it is brought to boil, as many people don't realize that one results in 'sticky' rice and the other doesn't.
     
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  6. Biigoh

    Biigoh Nothing but Innocent Fluff Moderator

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    I thought it was obvious? Given that it's water + rice in pot and putting it over fire/cooking unit?
     
  7. Threadmarks: Spam French Toast - Biigoh
    Biigoh

    Biigoh Nothing but Innocent Fluff Moderator

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    A quick meal or appetizer.

    Spam French Toast... not really, but it could be... ^_^



    Incredients
    - baguette (I prefer sourdough type) - sliced, with a thickness of 2 cm
    - eggs 3 or 4
    - 2 tablespoons of white wine (please use one you would drink)
    - cilantro (a few stalks, finely cut up)
    - spring onion (1 stalk finely sliced up)
    - scallot (1 finely sliced up)
    - garlic (1 bulb finely sliced up)
    - butter
    - olive oil or whatever cooking oil you use
    - salt and pepper
    - ham (black forest ham deli-cut, or spam thinly sliced)
    - olives, sliced pickles, jalapeno (if you like the spiciness)

    Cooking Thingy!
    1 First slice and toast the bread, make sure it's crispy. ^_^
    2 mix the eggs, wine, pinch of salt and dash of pepper in a shallow bowl.
    3 cut up cilantro, and spring onions and mix into liquid.
    4 clice up scallot and garlic
    5 cook scallot and garlic in butter and olive oil on medium heat, take out when scallot are translucent and add to liquid mixture.
    6 place toasted bread on flat plate and ladle egg mixture on top of bread, flip the bread and repeat the process.
    7 pan fry the bread with a little drizzle of olive oil on medium heat
    8 once all bread are done, pan fry the paper-thin slices of ham until translucent or cook the thinly sliced spam.

    Serve the bread with the cooked ham on top, with the olives, pickles, and jalapeno on the side.
     
    Sydonai likes this.
  8. Threadmarks: Hainanese Chicken Rice (Singapore Style) - Biigoh
    Biigoh

    Biigoh Nothing but Innocent Fluff Moderator

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    Now that we've used spammy recipes to deter casuals~ let's get cooking...



    Chicken Rice

    This is a specialty of singapore, and is considered one of its national dishes, even if it was imported from China (Hainan region) and adapted with some cantonese method of cooking.



    Incredients for the Chicken
    chicken - 1 whole
    garlic - 3 bulbs (NOT cloves)
    Ginger - 3 pieces about the size of your thumb
    Chicken stock - 60 ml
    Water - enough to fill up pot after stock is used
    Pandan Leaves - 2, see here for more details - http://www.asiafood.org/glossary_2.cfm?wordid=3294
    salt

    Incredients for the Rice
    Basmatic Rice - X cups as needed. Rule of thumb, 1 cup usually feeds 2 people.
    Oil - peanut oil or mazola oil
    Garlic - 1 bulb (NOT Cloves)
    Ginger - 2 pieces about the size of your thumb
    Cloves - 1 or 2
    Pandan Leaves - 2, see here for more details - http://www.asiafood.org/glossary_2.cfm?wordid=3294

    Garnish
    Cucumber - 1/2, sliced
    Seasame Oil
    light Soya Sauce
    Parsley - 1 sprig
    Cilantro - 1 sprig

    Cooking Stuff
    The Chicken
    1 - stuff the garlic and peeled ginger in the chicken.
    2 - cook the chicken in water, chicken stock, pandan leaves, a dash of salt for flavor.
    3 - Simmer the chicken for 20 to 30 minutes, but do not overcook. To check to see if it's done, poke a chopstick or fork into the chicken - it should go in easily.
    4 - Remove chicken, let cool and cut into serving pieces. Keep the stock for rice.

    The Rice
    5 - Fry ginger and garlic with oil until fragrant. Add to rice.
    6 - Add the chicken stock, garlic, peeled ginger, cloves and pandan leaves to the rice. Cook in a rice cooker or in a pot (remember 2 parts of liquid to 1 part rice)

    To serve:
    Arrange the chicken on a plate and serve with sliced cucumber on the side. For flavour, sprinkle some light soya sauce and sesame oil over the chicken and garnish with Cilantro and Parsley leaves.

    Remove pandan leaves, garlic, ginger, cloves from rice. Serve the rice hot on a plate.

    - This dish is typically served with soup on the side.
    Ingredients
    Chicken stock from cooking the chicken
    White Cabbage
    thinly sliced shallots - 2
    pring onion for garnishing - 2 stalks

    Cooking stuff
    The soup is then made using the water that was used to boil the chicken. Add the shredded cabbage. Add the shallots. Add salt to taste. Simmer for 15 minutes. Cut the spring onion and garnish the soup.

    I should mention that the chicken rice is typically served with chili sauce, as well as dark soya sauce in seperate bowls on the side. ^_^;

    If you don't mind it being spicy, slice up thinly fresh red chili and add it to the soya sauce.
     
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  9. Threadmarks: Sweet & Sour Pork - Merior
    Merior

    Merior Untested Adventurer

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    This is for a 'family' amount (being a recipe I copied up for my mother from a much used bit of paper) but reheats very nicely and the flavours even seem to improve a bit. Be warned that the prep time slicing everything is notable.

    "Sambal oelek" is a sort of chilli paste, but I'm not sure about substitutions.



    Sweet & Sour Pork

    Ingredients
    • 500g Pork
    • For the Marinade & Flour
      • 1 egg
      • 1 tbsp soya sauce
      • ½ teasp sugar
      • ½ teasp salt
      • pinch of pepper
      • 2 tbls flour
      • 1 tbsp corn flour
    • Vegetables & Sauce
      • 2 carrots
      • 2 red peppers
      • 1 green pepper
      • 1 small tin of pineapple with juice
      • 1 onion
      • tomato puree
      • 2 tbsp oil
      • 2 cups of water or stock
      • vinegar
      • 2-3 tbls sugar
      • ½ teasp salt
      • ¼ teasp sambal oelek
      • 1 tbsp cornflour mixed with 2 tbsp water

    Instructions:
    Cut the meat into a little larger than bite-size chunks.

    Beat the egg and mix with the other ingredients for the marinade except the flour and cornflour. Add the meat and marinade. Shortly before frying toss the meat in the flour and cornflour.

    The vegetables are to be sliced and fried - the peppers quickly so that they keep their color then add the rest of the ingredients and boil for a little while. Finally add the cornflour to thicken the sauce.

    Before serving pour over the fried meat then mix.
     
    Sydonai likes this.
  10. Threadmarks: Simple Terriyaki Sauce - Vindictus
    Vindictus

    Vindictus Experienced.

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    Fair 'nuff~

    Simple Terriyaki Sauce

    1 cup Soy Sauce
    1 cup Sugar
    1 tablespoon Brown Sugar
    1 tablespoon Garlic
    2 tablespoons Cornstarch

    Mix all ingredients in a saucepan, and heat until it thickens. Once you have this down, feel free to experiment with adding other flavors- Fresh or dried chiles, lemon juice, tomato paste and broth* are all good flavors.
    *When adding broth, remove an equal amount of soy-sauce from the mix to retain consistency
    If the sauce is too bitter, try using 3/4 cups of Soy Sauce and 1/4 cup water instead.
     
    Sydonai likes this.
  11. Threadmarks: Hamburger - Ardion Prosili
    Ardion Prosili

    Ardion Prosili Lover of Horned Women

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    So Bii stops bugging me, here is my 'recipie':

    When you are forming your patty for various meat burgers, put 1/4 onion, 1/4 bell pepper and a small amount of garlic, chopped, into the patty meat as you form the patty. It adds crisp crunchy and yummy tastiness to the burger.
     
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  12. Vindictus

    Vindictus Experienced.

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    Good, gooooood... Now, try adding half a cup of steamed cabbage

    Seasoned with spicy bourbon teriyaki~
     
  13. Ardion Prosili

    Ardion Prosili Lover of Horned Women

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    But that's heresy, onii-chan!
     
    RadetzImperum likes this.
  14. Threadmarks: Not very instant noodles - Biigoh
    Biigoh

    Biigoh Nothing but Innocent Fluff Moderator

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    When I cook instant noodles. It's not instant... and this is for poor Latewave~

    1 pack of Instant Noodles
    - instant noodles (I like the flat broad noodles)
    - typically with soup flavoring
    - flavored/spicy oil
    A few Prawns or wontons or slices of sashimi (assuming I was at a sushi place last night or earlier), left over meat from dinner is also fine too if cut thinly/small
    1 garlic glove (minced)
    1 spring onion (sliced thinly)
    A few stalks of parsley (chopped up)

    Boil water in a pot

    Toss in stuff when it's boiling
    - minced garlic
    - instant noodles

    Wait for the noodles to be done as per package instructions

    Remove noodles from pot, dump the water
    - it's generally a good thing to put the noodles into a nice big bowl ^_-

    Add water to pot.
    Get the water back up to boiling again

    Toss in stuff when water is boiling
    - soup flavoring
    - flavored oil
    - the meat (see prawns, wontons, sashimi, whatever)
    - also add in the cut spring onions

    Wait for meat to cook (this can take some time)

    Add the meat and soup to the noodles in bowl

    Garnish with parsley.
     
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  15. Vindictus

    Vindictus Experienced.

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    You've never had sauerkraut on a burger? Or a Bourbon Burger?

    Truly, you know not what you are missing.
     
  16. Threadmarks: Cheap Rice Cooker Food - Chibi-reaper
    Chibi-Reaper

    Chibi-Reaper D-Donations plz?

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    ACQUIRE YOURSELVES A LOVE FOR CHEAP FOOD.

    >Have a rice cooker.

    Most of these have fill-lines and measurement cups that come along with the cooker, I guess. Useful.

    >Cook one measure of beans. Remove from cooker and set aside.

    The trick to this part is that you have to fill the water until it reaches the fill line for two measures, or it won't cook the beans properly and they'll still be hard. The other point to remember is to stop the cooker before it's steamed out all the water, or it gets a bit off and you have to scrub halfway-burnt bits of bean gunk out before continuing.

    >Cook one or two measures of rice.

    The fill lines are included. not rocket science, just press the button. White rice is good, brown rice is better.

    Add a cube of some sort of bouillon to the water before you cook it. Not whole, crush it or break it apart or slice it down smaller. This adds what the hoity-toitier sorts call "Flavor" to your rice.

    In the meantime, you can add other stuff to your beans if you have anything on hand, but if you can't be arsed, just leave them there until the cooker is done.

    >When it's done.

    Add beans to rice. Mix well. Also, turn the cooker off, especially if you're mixing and serving out of it.

    YOU ARE WELCOME.
     
  17. Threadmarks: Spicy tofu - useless101
    useless101

    useless101 Doing Nothing, Nothing Doing.

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    Mmm, rice. You could just make it plain, but then you'd obviously you need something to put on top of it.

    Like spicy tofu.

    Ingredients
    -3 table spoons of olive oil, or peanut oil.
    -1 pound firm tofu, cubed: Best bought un-cubed, and cut into much larger parts than it is typically sold cubed.
    -1 red onion, sliced into as thin of lines of onion as you can bring yourself to bother to do.
    -1 red bell pepper, sliced
    -1 green chile pepper, chopped (also called an Anaheim pepper in some places)
    -1/4 pound (4 oz) broccoli florets. Can be skipped if you can't believe broccoli can be made to taste good, but I recommend trying it.
    -2 tablespoons minced garlic, from a jar because you aren't a barbarian. Can substitute 4 cloves of crushed garlic if you're the kind of person who likes to crush things.
    -1/3 cup water
    -3 tablespoons white vinegar
    -3 tablespoons soy sauce, Kikkoman is my preferred brand (some soy sauces sold in English speaking areas are truly horrible)
    -1 and 1/2 tablespoon brown sugar
    -1 teaspoon cornstarch
    -1 teaspoon crushed red pepper flakes (double or triple this if you like it really spicy)

    Heat oil in a large pan, then add tofu, cook until browned all over. This can be done on high heat, although a medium heat is recommended, as tofu is easy to burn if you aren't used to it, even if it will take longer. When browned, increase the heat if not already at high, and add the onion, bell pepper, chile pepper, garlic, and broccoli. Cook approximately five minutes, or until desired tenderness.

    Stir the water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes together before adding. Pour over tofu and veggies, toss, and allow to simmer for 3 minutes.

    Serve over rice or noodles.



    I can't believe I just posted a vegetarian recipe. Excuse me while I go eat something with meat in it.
     
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  18. Threadmarks: Stuffed Peppers - Guile
    Guile

    Guile Clothes That Kill Virgins

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    Stuffed Peppers (serves 4+)

    4 bell peppers (green, yellow or red are fine)
    1 package Jenny-O turkey sausage
    1/2 onion
    1 shallot
    2 cloves garlic

    1 box fried rice (Riceroni)
    1 can tomato paste
    4 cups water

    1/4 loaf french bread
    1 zucchini
    1 teaspoon rosemary
    1/2 bag mozzerella

    1) Cook turkey sausage in large pan with olive oil until brown.
    2) Add onion, shallot and garlic to pan, cook until translucent. Remove approximately half grease.
    3) Add rice and tomato paste mixed with water to pan. Allow to cook for 10 minutes.
    4) Tear or blend french bread into crouton size, grate zucchini, add rosemary, some mozzerella and olive oil. Add all to pan and cook until mixture is a solid mash.
    Stuffing can be made up to 3 hours ahead.

    5) Cut peppers in half, place on baking pan. Fill with stuffing, add remainder of mozzerella on top. Cook for 10 minutes or until mozzerella is browned.
     
    Sydonai likes this.
  19. Threadmarks: Non-deepfried potater wedges - Chibi-reaper
    Chibi-Reaper

    Chibi-Reaper D-Donations plz?

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    EDUCATION.

    Non-deepfried potater wedges.

    >Seperate your potato into bits.

    Usually, you'll want to use a special tool designed for this. They call it a "knife". If you're in a hurry or something, or you can't find one, or whatever, you can make do with whatever's nearest to hand, like your basic spoon or screwdriver or anything that takes things and makes them into somewhat smaller bits of a thing. Hammer would get tricky. You'll probably want to stick to a knife if you can find one, though.

    >Dust the probably wedge-shaped bits with stuff.

    Salt is good. Pepper. Curry powder, just a pinch. you'll want to have the wedges sitting on a plate while you do this, because you're about to move them into a microwave, but a paper towel or something will do just fine too.

    >Irradiate.

    Five or six minutes in the microwave should do you.

    CONGRATS, YOU HAVE FOOD. And if you want to step it up, you can add an extra stage and squirt a dab of ketchup somewhere to dip them in.
     
  20. Threadmarks: Fried shallots - Biigoh
    Biigoh

    Biigoh Nothing but Innocent Fluff Moderator

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    So... how about some fried shallots that are a delight to eat and whose oil is nice flavoring~



    Ingredients
    - 200g shallots
    - 350ml vegetable/canola oil
    - 1/2 tablespoon salt

    1 - Peel shallots and if you rinse them before slicing, dab dry with a kitchen towel first. Slice thinly and uniformly to ensure even cooking.
    2 - Heat oil to medium. Test it with wooden chopsticks by sticking in the tip of chopstick and look for bubbles boiling. Or test with a small piece of shallot.
    3 - When oil is heated, add sliced shallots.
    4 - At the 10 minute mark of cooking, you can see parts of the shallots browning. At this point in time, you have to give the shallots your fullest attention (no multi-tasking) because they can become burnt quite quickly from this point on.
    5 - At this point in time (when the shallots start to brown), I add 1/2 tsp salt. The salt helps the shallots to be crispy and also adds flavour.
    6 - At the 12 minute mark, more than half the shallots will have turned golden brown. This is where I turned off the stove – the shallots will continue for a few more minutes in the hot oil even with the stove heat off, until all the shallots turn a lovely golden brown. If you turn off the stove only when all the shallots have turned golden brown, they will cook further in the hot oil after the heat is turned off and become burnt as a result. Therefore, turn off the heat BEFORE all the shallots turn golden brown.
    7 - When the fried shallots are cooked, separate the shallots from the oil using a slotted ladle. Blot out excess oil by draining the shallots on kitchen paper towels or tempura paper. Store the fried shallots in an airtight container in the fridge after they have cooled down.
    8 - Run the shallot oil through a fine sieve to get particle-free oil. This oil has been infused with the wonderful aroma of shallots. Keep it covered with lid and use it in your cooking and stir-fries – it adds a great flavour to your cooking.
     
    Last edited by a moderator: Nov 30, 2014
  21. Liam-don

    Liam-don Fondly Regard Creation.

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    You make your rice well. That suggest I may take a look at your other recipes. Thanks.
     
  22. Threadmarks: Dominican Rice / ConCon - R.A.G.
    R.A.G.

    R.A.G. Versed in the lewd.

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    On the topic of rice(the dominican way):
    This recipe will give you rice with a consistency akin to fried rice.

    It will also give you some nice ConCon (scorched rice) at the bottom of the pot which has a crunchy texture, and can by itself be used as a side dish.

    Dominican White Rice(4 generous servings)
    4 cups of rice
    6 cups of water
    5 tablespoons of oil
    1/2 table spoon of salt
    1 pot big enough to hold all of this. If (dry) the rice fills more than a 4th of the pot, your pot is too small.

    1(optional). rinse the rice, keep outside of pot.
    2.Heat up the oil, and the salt.
    3. Add in the water (be careful).
    4. Once the water is boiling add in the rice.
    5. stir regularly so the rice doesn't stick too much, make sure you are removing the film at the bottom.
    6. When all the water has evaporated, cover it and let it simmer on low.(It is recommended that at this point you cover the rice with some plastic wrap)
    7. shut off the heat, and uncover after 10-15 minutes.
    8. If necessary give it another 5 minutes.

    the rice should be firm, but tender, and should carry its own flavor.

    If you want ConCon(It is very loud)
    1. Empty out the rice, into another container.
    2. Leave the pot to sit for a couple of minutes.
    3. Scrape the Concon out of the pot. A wooden spoon is good if you're worried about scraping your pot.
    4.Be prepared for cacaphony, as Concon makes noise as it is removed. However it is worth the effort.

    Clean up:

    Let the pot soak for a few hours(I recommend overnight), and the remnants of rice should be very easy to clean out.


    what to serve it with:

    Meat, beans, or a side dish of your choice.

    NOTE:
    THE SPECIFICS OF THE RECIPE WILL VARY DEPENDING ON: your pan, the rice you are using, your stove. You aren't likely to get it perfect the first time, but keep trying. It's worth it.

    P.S.
    By the way the serving sizes scale, I just used 4 servings because that's what I do most often, and because I didn't feel like doing much math.

    P.P.S. you can also fuse steps 2 and 3.
     
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  23. Threadmarks: Daikon Soup - Biigoh
    Biigoh

    Biigoh Nothing but Innocent Fluff Moderator

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    Daikon Soup

    - 500g chicken, skin removed (I use 3 large chicken drumsticks, you can also use half chicken or chicken thighs, chopped to rough pieces), you can also use pork ribs cut up or stewing meat, I have used lamb and oh my god is it good, blanching is still the same.
    - 1 litre of water
    - 5 slices of ginger
    - 1 daikon, about 300g, peeled and cut to large chunks
    - 1 BIG japanese carrot, about 300g, peeled and cut to large chunks
    - 5 shiitake mushrooms, stems removed, caps sliced into stripes
    - 1 tablespoons of wolfberries, soaked in water till puffy
    - 3 dried scallops
    - salt

    Directions
    1) Boil some water inna big pot. When water is at a hard boil, toss in meat for 5-8 minutes before discarding water and setting aside meat|
    2) Add 1 litre of water into big pot, boil away. If you wanna get fancy, use some stock, but you won`t need to.
    3) When the water boils, add chicken, daikon, carrot, mushrooms, dried scallops and ginger.
    4) Boil for 45 minutes
    5) Lower the heat and allow to simmer for at least another 1-2 hours.
    6) 15 to 30 minutes before serving the soup, add the soaked wolfberries. Add salt to taste, or use soy sauce.
     
    Salbazier, Snake/Eater and Sydonai like this.
  24. Threadmarks: Hawaiian meat - useless101
    useless101

    useless101 Doing Nothing, Nothing Doing.

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    Hawaiian meat

    Ingredients:

    -Uncooked meat of some sort. No more than 1 pound of it, but no less than 1/8 pound. Type is variable: pork, chicken, beef, even lamb will do. Ground meat is okay, as is strips of it.
    -1 apple. Yellow is preferred, though green granny apples are good too.
    -1 can of pineapple chunks in pineapple juice.
    -1 and 1/2 tablespoons (or 4 and 1/2 teaspoons) of brown sugar. White sugar can be substituted, but brown has 10x as much molasses, and is therefore 10x as awesome.
    -1 teaspoon (or 1/3 tablespoon) kosher salt. Table salt can be substituted.
    -1 and 1/2 teaspoon (or 1/2 tablespoon) cornstarch. This ingredient is optional, it doesn't add any taste but makes the sauce stickier.

    Note: No need to be even close to exact on the amounts of sugar, salt, or cornstarch.

    Preparation:

    Slice apple into bite sized pieces and set aside. Separate pineapples and juice, saving the juice to be used in the sauce.

    Sauce is composed of half of the pineapple juice that came in the can, as well as the sugar, salt, and cornstarch. Stir it a little until even looking. Save the other half of the juice to be added if the meat starts to look dry.

    Cut meat into bite sized chunks if needed, and cook meat in a pan for 5-7 minutes over highish heat. Shove it around in the pan occasionally so you don't burn it.

    Add pineapple, apple, and sauce to meat in pan. Cook 5-7 more minutes, adding more of the pineapple juice if the sauce starts to look too thick.
     
  25. Threadmarks: Not very authentic Mapotofu - Biigoh
    Biigoh

    Biigoh Nothing but Innocent Fluff Moderator

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    Ingredients
    - 3/4 pound firm tofu
    - 1/4 pound ground pork
    - Marinade:
    - 1 tablespoon soy sauce
    - Pinch of cornstarch
    - Other:
    - 2 green onions (scallions, spring onions)
    - 1 clove garlic
    - 2 tablespoons oil for stir-frying
    - 1/4 teaspoon chile paste with garlic
    - 2 tablespoons water or chicken broth
    - 2 tablespoons black bean sauce
    - 1 teaspoon Szechuan peppercorn or ground coriander

    Prep
    - Drain the tofu and cut into cubes. Marinate the ground pork in the soy sauce and cornstarch for 20 minutes.
    - Wash the green onions and cut on the diagonal into 1-inch pieces. Peel and finely chop the garlic.
    - Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chile paste and the chopped garlic. Stir-fry until aromatic (about 30 seconds). Add the ground pork. Stir-fry until the pork is nearly cooked through.
    - Lower the heat to medium, and add the brown bean sauce and the tofu cubes. Cook over medium heat until the tofu is browned (8 to 10 minutes). Add water or chicken broth as needed. Stir in the green onion. Just before serving, sprinkle with the Szechuan peppercorn or ground coriander.
     
    Sydonai and Least Devotee like this.
  26. Threadmarks: Ramen Thing - Biigoh
    Biigoh

    Biigoh Nothing but Innocent Fluff Moderator

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  27. Vindictus

    Vindictus Experienced.

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    Just when I was considering putting some ramen on too ~
     
  28. Biigoh

    Biigoh Nothing but Innocent Fluff Moderator

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    Why not just do it? :3
     
  29. Threadmarks: Beef Mushroom Soup Thing on Flavored Rice - tehelgee
    tehelgee

    tehelgee The stern gaze of justice. Administrator

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    I will share a recipe of my own design.

    Stuff
    2lb ground beef, lowest fat variety you can afford
    4 cups uncooked rice
    32oz beef broth(one box of Swanson brand)
    2 packets(one box)Lipton Onion Soup mix
    1 package shredded cheddar
    approx 8 cans of Cream of Mushroom soup(you can add more)

    Step 1: Pour beef broth into large pot, mix in soup mix. Bring to a boil, stir in rice, cover, and take off heat.
    Step 2: Brown hamburger, drain.
    Step 3: Mix ground beef and mushroom soup into rice.
    Step 4: Heat thoroughly, stirring frequently to avoid scorching.
    Step 5: Once Stuff is good and hot, mix in package of cheddar.
    Step 6: Enjoy.

    This will make a LOT of Stuff. I can eat Stuff three days solid from that recipe, so consider cutting it down by half.

    Note: Step one makes a tasty flavored rice by itself. I've used it a few times just for a quick meal.
     
  30. Threadmarks: Not So Instant Fancy Ramen - Vindictus
    Vindictus

    Vindictus Experienced.

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    What I am eating right now-

    2 packages Maruchan Beef Ramen
    1 cup finely shredded and chopped cabbage
    1 minced jalepeno
    1-2 Tbsp Soysauce
    1-2 Tbsp Sriracha
    2 Tbsp Lemon Juice
    2 Tbsp Garlic
    2 slices Turkey Breast lunchmeat, chopped
    1 cup frozen peas

    Bring two cups of water to boil, add everything but noodles and peas. Boil ~5 mins. Add noodles and boil 2 further minutes. Place peas in bottom of large bowl and pour noodles on top.

    Feeeeeeed~
     
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