Cooking Thread~ Recipes & Things

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.

 

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.

 

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.

 

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.

 

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.

 

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.

 

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.

 

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.

 

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.

 

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~

 

Those are basically potato chips, not fries

So here, a fun little recipe for steak.

WARNING: This can smoke you out if you don't have a good stove hood. Man your windows, fans, and smoke alarms appropriately.


Ingredients:
1 good steak. You want something about an inch thick, nicely marbled. You're probably not going to get one at your local supermarket, but you don't learn how to cook steak with expensive steak anyway.
A pepper cracker. If you don't have one already, you want one. Get a disposable prefilled one if nothing else.
Kosher salt. Regular salt won't work, it will just burn away.
1 tbsp butter. Real butter, not fake. In a square.
Your favorite oil. I use canola. EDIT: You'll want something with a high smoke point or it'll all just dissapear.

Tools:
Oven
Cast Iron Skillet
Tongs
Really, really good oven mitts.

Prep:
So you've got a thawed steak in your fridge, it's ready to cook, right? Nope, take it out, open it up, and set it aside for 15-30 minutes.
While it's doing that, preheat your oven. How high does it go? Set it to that.
More seriously, you'll want to set your oven to 500F, and a burner on your stovetop to high. (I'm sure you're aware that you're not supposed to set your stovetop to high. In this case, the cast iron skillet can take it.)
Now, take your kosher salt, spread some on the side of the steak facing up. We don't want a coating here, we just want the presence of salt. We're not salting the steak- we just want the salt to help with the juices.
Now crack some pepper on the same side. I prefer less, find out what you like.
Flip the steak over, salt and pepper it the same way.
Brush oil on the top and bottom (NOT the sides) of the steak. This is difficult- if you have too much oil, it flavors the steak and makes it oily. If you have too little oil, heat won't be distributed as well and your steak will charcoal on the outside. Try to wipe the majority off- leave no 'glops' of oil, but leave a solid coat.

Cooking instructions:
To check and see if your skillet is to heat yet, drop a single droplet of oil onto your skillet. If it goes straight past shimmering and dances, it's hot enough. make sure your oven is preheated.
Next, take your steak and drop it in the center of the skillet.
Wait a minute and a half. There will be disturbing amounts of smoke coming out the skillet. This is normal.
Flip the steak.
Wait a minute and a half.
Take you pat of butter and slap it on the middle of your steak. This caramelizes it and gives a nice, nutty flavor.
Get your thickest, best oven mitts on. You're about to pick up 10 pounds of 600 degree cast iron and trying to wrestle it onto your stove rack.
Wrestle it onto your stove rack,.
This next part requires you to know your oven- mine is weirdly shaped and, as such, cooks fast. I can't give you a time here.
But you want the center of the steak to be 115F for rare, 125F for medium rare, and those are the only temperatures that matter

EDIT: A good point of safety info: When you open your oven, there's going to be a huge blast of smoke and heat that will explode straight at your face. You should duck.

Now, take your steak and put it on a warm plate (otherwise you're just sucking all that heat out) and wrap the thing in aluminum foil.
Leave the steak alone. No, seriously, just leave it alone for like 15 minutes. All the juice is squeezing into the center of the steak. Give it some time to let it finish cooking and let the juice redistribute.

After 15 minutes, grab a knife, grab a fork. Put away your ketchup and your steak sauce. This is a steak that's meant to stand alone, and trust me, it will.

 

LOADED POTATO SKINS
Makes 20 stuffed potato skins

Ingredients
10 baking potatoes
250g strong cheddar
250ml sour cream
4 spring onions
1/2 to 1 teaspoon of table salt (or to taste)
good grinding of black pepper
3 teaspoon of Worcestershire sauce

Preparation
Preheat your oven to 200C/180C fan/400F/gas 6. Pricking you potatoes thoroughly and rub a little of the salt on the outsides. Bake for about one and a half hours, or until the skins are crisp and the insides fluffy. As soon as you can bear to tackle the hot potatoes, cut them in half lengthways and scoop out as much of the insides as you can without breaking the skins into a large mixing bowl. (An ice-cream scoop with an insulated handle plus an oven glove works well.)

Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed.

Grate the cheese, and add 200g of it to the cold potato along with the sour cream. Chop the spring onions and add to the potato, with the salt, pepper and Worcestershire sauce. Mix thoroughly (Mixing in the Worcestershire sauce a teaspoon at a time helps mix it properly.)

Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle over the remaining cheese, giving each potato skin a light covering.

Storage
If not being cooked immediately then the skins can be covered loosely and keep in the fridge for up to two days. Alternatively filled potato skins can be wrapped in cling film and frozen for up to one week.

Cooking
Preheat your oven to 200C/180C fan/400F/gas 6.

From chilled or freshly made: cook for twenty to thirty minutes until golden.

To cook from frozen: lay the frozen potato skins on a baking sheet and cover loosely with foil. Cook in the oven for thirty five to forty minutes minutes, removing the foil after the first fifteen minutes.

 

Southern Sweet Tea-

2 cups water
1/2 cup Sugar
6 packets Lipton Tea or equivalent

Put water on. Once it reaches a boil, add tea packets. Boil vigorously for about three minutes, and add sugar. Boil another two minutes, then turn off heat, remove tea-bags, and serve.

Makes 1 mug tea, more or less.

 

Maple Glazed Triple Chocolate Chunk Brownies with Bacon Crumble.

What you need:
Betty Crocker Triple Chocolate Chuck Brownie Mix
1/4 cup 100% Pure Maple Syrup. None of that corn syrup crap.
1 cup Confectioner's Sugar
BACON

Step 1: Betty Crocker Triple Chocolate Chuck Brownie Mix, get some.
Step 2: Mix that shit. People say that you can over-mix but mixing the hell out of it only seems to make it better.
Step 3: BAKE IT.
Step 4: Sift sugar into maple syrup over medium heat. Reduce. Beware for syrup caramelizes easier than sugar.
Step 5: Cook bacon, break into half-inch pieces.
Step 6: Pour glaze onto brownies, then sprinkle bacon on top. Work quickly cause the glaze hardens very fast.

STEP 7: EAT THAT SHIT. MAKE YOUR FRIENDS EAT IT. IT'S FUCKING DELICIOUS.

 

So I makes this on the 1st of the month because I got drunk once and made it on the 1st.

Weird story I know.

It'll probably kill me unfortunately as it's very unhealthy.

The Artery Clogging Meatato Explosion
--------------------------------------------------------------------------
What you'll need:
-6 potatoes(not sure which but about the size of a coke can)
-A bag of cheese cubes(quarter pound)
-thing of chopped green onions(container is the size of a box made of bread)
-2 rolls of sausage
-pack of bacon

Take the potatoes and wrap them in saran wrap(88cents a potato pre wrapped at walmart) poke holes into potatoes
Put potatoes in microwave turning every 5 minutes until soft

Brown sausage through

Cut bacon into chunks then brown

Cut cooked potatoes into chunks

Toss everything into large pot and mix

Then eat and enjoy your heart attack.