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Cooking Thread~ Recipes & Things

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

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  1. Biigoh

    Biigoh Nothing but Innocent Fluff Moderator

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    Oh deep fried pork fat... those are delish.
     
    Imabot and kinglugia like this.
  2. Threadmarks: Black Bean and Pork Tenderloin Slow Cooker Chili - MadGreenSun
    MadGreenSon

    MadGreenSon Verified Devil Tiger

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    Just had this for dinner, it's freaking amazing. Got the recipie in the email from Publix

    Black Bean and Pork Tenderloin Slow Cooker Chili

    Ingredients:
    1.5 pounds of pork tenderloin cut into 2 inch strips
    1 small onion coarsely chopped
    1 small red bell pepper coarsely chopped
    3 15oz cans of black beans
    1 16oz jar of salsa (level of heat to the salsa to your preference)
    1/2 cup of chicken broth
    1 teaspoon dried oregano
    1 teaspoon ground cumin
    2 teaspoons chili powder

    Combine everything in a slow cooker, set to Low and cook for ten hours. After the ten hours, stir it a bit and break up the pork to thicken everything a bit before serving.

    I also threw in a teaspoon of black pepper and 2 teaspoons of kosher salt when preparing it.

    Either way, this stuff is very good. A nice winter meal with plenty of protien and very warming. You can adjust the spiciness via the salsa to fit what you like and if you're only cooking for one or two people like I am, you'll have enough leftover to freeze for a future meal.
     
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  3. garrysem

    garrysem Gone for Good

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    i am fan of pasta
     
  4. Rakdos92

    Rakdos92 Not too sore, are you?

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    Any specific kind of pasta, or...?
     
  5. kinglugia

    kinglugia A Randy Avian

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    Creepypasta :p
     
  6. Threadmarks: beef taco skillet - DuskatDawn
    DuskAtDawn

    DuskAtDawn Of the Thousand Faces

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    I've been enrolled in the Home Chef program for a while now, mostly to get some basic cooking skills under my belt, but there's a really nice salad recipe I got one week that's worth sharing. It's not anything complicated - it's really just a salad, after all - but it's very good.

    https://www.homechef.com/meals/beef-taco-skillet

    Ingredients (Note: this is for two servings):

    • 1 Roma Tomato
    • 1 Jalapeño Pepper
    • ¼ oz. Cilantro
    • 1 Yellow Onion
    • 1 Romaine Heart
    • 10 oz. Ground Beef
    • 1 Tbsp. Taco Seasoning
    • 2 oz. Shredded Mozzarella
    • 2 oz. Sour Cream
    • 1 oz. Tortilla Strips
    • 12 oz. Ground Pork
    Basically, you just cut everything up, mix the tomato, jalapeno, and cilantro in a bowl, cook the meat and season it, melt some cheese on top, and mix it all together. Like I said, simple. Also a great practice for your knife skills.
     
    Last edited: Feb 12, 2019
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  7. Threadmarks: Salmon Patties - Muroshi9
    Muroshi9

    Muroshi9 I'm so ronery So ronery So ronery and sadly arone

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    Salmon Patties
    • 1 - 14.75 oz can Pink Salmon
    • 2 - Eggs
    • 1 - small onion diced
    • 1 - tube of crushed Saltines or other soda crackers
    In a bowl mash together salmon, onion, and eggs with your clean hands. Then add crushed crackers until no longer standing in fluid and capable of forming into patties. If you have made meatloaf or meatballs you should be able to recognize the right consistency. Form into patties and fry in a skillet or deep fryer using your oil of choice until browned. I tend to use vegetable oil.

    Other versions use panko bread crumbs or cornmeal instead of crackers. Some even use panko before rolling the patty in the cornmeal for a cornmeal crust.
     
    Last edited: Feb 20, 2019
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  8. Threadmarks: Egg-Tempura Rice Bowl - Youtube
    Biigoh

    Biigoh Nothing but Innocent Fluff Moderator

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  9. Threadmarks: Gordon Ramsay Skills - Youtube
    Biigoh

    Biigoh Nothing but Innocent Fluff Moderator

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  10. Nitramy

    Nitramy Know what you're doing yet?

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    Not QUITE recipes, but variants of some things I often see.

    So when frying spam, the SOP is always slices, right?

    My variant is making a thick slice, and cutting that slice into six strips, then frying as usual. It takes a bit more attention than frying slices because you have to turn the strips over three times instead of one, but the result is something more finger-friendly and space-saving (in school lunches).
     
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  11. MadGreenSon

    MadGreenSon Verified Devil Tiger

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    Thanks! I did not know that about peppers. (I usually buy peppers pre-cut)
     
  12. Threadmarks: Instant Pot Roast - youtube
    MadGreenSon

    MadGreenSon Verified Devil Tiger

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    I made this for dinner tonight. If you've got an Instant Pot. Do it. It's as good as advertised.

     
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  13. Threadmarks: 30 pound donut - Youtube
    kinglugia

    kinglugia A Randy Avian

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  14. Threadmarks: Roast Onion - Youtube
    wanara009

    wanara009 (Soon-to-Be) Monkey God

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    Historical Cooking with Townsend: Roast Onion



    I'm currently on a low-carbo diet, so I've been eating these Roast Onion in place of rice and potato. It's actually really good even with just a bit of salt.
     
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  15. MadGreenSon

    MadGreenSon Verified Devil Tiger

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    Onions are pretty awesome. I use them in all kinds of things.
     
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  16. Threadmarks: Egg Ramen + Bacon/Dog Rolls - DavidMswdlvr2
    DavidMswdlvr2

    DavidMswdlvr2 Your first time is always over so quickly, isn't it?

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    Here are two of my (beginner) recipes

    1. Egg Ramen
    Take 1 Ramen package.
    Crunch up Ramen noodles (you want tiny bits)
    Put ramen bits in Large microwave-Safe bowl and save sauce Package
    Turn stovetop to med hi
    Cook 1-3 eggs sunnyside up
    5 minutes before Eggs are done, put water in 1 microwaveable coffee mug and nuke on hi
    When eggs are done‚ put on top of dry noodles and add packet
    Pour in boiling water and mix.

    Recipie 2:Bacon and hot dog rolls
    Get 1 package of hot dogs to two packages of Pils Crescent Rolls as well as 1 thing of bacon
    Cook bacon partially and set aside( Bacon should be flexible)
    Take Hot dogs and cut each into two halves
    Preheat oven to 375
    Open Crescent Roll container and unroll as well as seperate sheet
    Wrap one slice of bacon around each Hot dog half
    Wet your hands with water and wrap each Bacon-wrapped Hot dog in roll( curved end slightly out.)
    Try not to leave any gaps in wrapping
    Put Rolls on greased baking sheet and Bake @375 for 15-20 minutes. If they look deep gold, you're golden

    Incidentallly, how do I make a new thread /bookmark something?(new poster q)
     
    Last edited: Mar 21, 2019 at 9:19 AM
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  17. Aleh

    Aleh Destroyer of Faith in Humanity

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    I just posted my recipe for a rather interesting tomato-fennel salad on another forum. Might as well copy it here. :)

    Equipment:
    • A salad bowl.
    • A chopping board.
    • A chef's knife.
    • A wooden spoon or stirrer.
    • A steel or aluminum frying pan capable of tolerating high heat.
    • A stove burner. Gas is preferred -- if you're using a glasstop or coil burner, transfer the pan to another burner whenever I tell you to turn off the heat.
    • A kitchen sink (for washing vegetables).

    Ingredients:
    • Lettuce, or your favorite salad greens.
    • 1-2 decent-sized tomatoes, the fresher the better. You'll want enough diced tomato to cover the top of the salad in a reasonably thick layer.
    • Roughly 1 cup of freshly and roughly-chopped fennel. From experience, this uses 1/3 to 1/2 of a bulb. Think "one inch strips".
    • About half a pepper (red works best flavor-wise, IMHO, but good presentation involves contrasts. You may want to substitute orange, yellow, or even green pepper to taste).
    • Olive Oil
    • Feta or a crumbly goat cheese.
    Wash and dry lettuce, and layer on the bottom of your salad bowl. Julienne the pepper. Add the pepper to wherever you're storing the fennel.

    Put the frying pan on a burner and add a bit of olive oil -- a little more than you normally would to saute. Put the burner on high. When you start to see vapor rise from the oil, toss in the fennel and pepper.

    (Alternately, use this method.)

    Stir regularly, continuing to saute until the fennel is reasonably cooked and has changed color, becoming slightly yellowish and transparent (but still crunchy). Turn off the burner and add a bit more olive oil. Stir a bit more, until it stops sizzling and some of the olive oil remains visible as fluid.

    Dice the tomato and spread over the lettuce. It should make a reasonably thick layer. If you need more tomato, dice another.

    Toss the contents of the frying pan (which should have cooled down some more by now, but still be warm) on top of the tomato and lettuce.

    Crumble the feta or goat cheese on top of all of this.

    Serve.
     
    Sydonai likes this.
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