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(Fark)   Fark Food Thread: Looking back over all you've made, tell us... what recipe do you want to be remembered for? Difficulty: That didn't end in disaster   (fark.com) divider line 236
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1064 clicks; posted to Main » on 16 May 2013 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-05-16 02:49:02 PM  
Ass nachos
 
2013-05-16 02:49:26 PM  
I want to be remembered for being the man who dared to pour queso into a taco
 
2013-05-16 02:49:27 PM  
French onion soup
 
2013-05-16 02:49:43 PM  
farm5.staticflickr.com
 
2013-05-16 02:49:44 PM  
ic.pics.livejournal.com
 
2013-05-16 02:50:33 PM  
I don't think I've make a whole lot of original stuff.

I guess I would want to be remembered as a guy who managed to follow simple instructions most of the time.
 
2013-05-16 02:50:42 PM  
I make a bomb ass quesadilla..
 
2013-05-16 02:50:45 PM  
My chicken and dumplings and my beef stroganoff and my lasagna and my enchiladas.
 
2013-05-16 02:50:55 PM  
I made this beef soup that was so good once, literally liquid love rolling over your tongue and down your throat

I just wish I wasn't drunk at the time and could remember the number of items I used
 
2013-05-16 02:52:14 PM  
I make a really good smoked pork loin.
 
2013-05-16 02:52:52 PM  
Several people in here know that I make an excellent lasagna from scratch. THEY KNOW WHO THEY ARE.
 
2013-05-16 02:53:54 PM  
either my Cheesecurdburgers or my Italian food. But no one on here has had my Italian food except LlamaGirl, so Cheesecurdburgers.
 
2013-05-16 02:56:49 PM  
Green?
 
2013-05-16 02:57:37 PM  
My shishkabobs are awesome.
Lasagna, awesome,
boiled dinner, awesome (do people know what that is?)
deviled eggs (the best ever)
 
2013-05-16 02:58:39 PM  
I make a great guacamole, but most likely people will remember me for killing and eating that intern from accounting. :(
 
2013-05-16 02:58:51 PM  
Salmon stuffed with crab meat served over fettuccine with a white sauce
 
DGS [TotalFark]
2013-05-16 02:59:00 PM  

mrshowrules: My shishkabobs are awesome.
Lasagna, awesome,
boiled dinner, awesome (do people know what that is?)
deviled eggs (the best ever)


Not a clue... elaborate?
 
2013-05-16 02:59:16 PM  
I'm already known for my vegetarian chili, so I'm going with that.
 
DGS [TotalFark]
2013-05-16 02:59:35 PM  

James!: I make a great guacamole, but most likely people will remember me for killing and eating that intern from accounting. :(


I know I will. Those were great legs.
 
2013-05-16 02:59:58 PM  
My "Mention The War" English Bitter
Still working on it but it's damn good.
 
2013-05-16 02:59:58 PM  
My friends have been known to invite themselves over for my roast chicken and/or chili.
 
2013-05-16 03:00:03 PM  
French Potato Salad
Meatball and Escarole Soup
Peach/Blueberry Cobbler

Went to a cookout last weekend and made green bean salad.  So simple - basically made it up as I went.  Such rave reviews.  I don't get it.  It was probably the bacon.
 
DGS [TotalFark]
2013-05-16 03:00:13 PM  

bulldg4life: Salmon stuffed with crab meat served over fettuccine with a white sauce


Well crap. Want.
 
2013-05-16 03:00:43 PM  
I make a really good Yellow Curry.
 
2013-05-16 03:01:12 PM  

Here's a recipe FOR FUN!

i253.photobucket.com
You too can make a festive lute - with just a few simple things you can find around the house!1) First get an empty cigar box. Ask daddy, he might have one. Or mommy too, or maybe one of mommy's "golf" friends can hook you up! If not Mr. Johnson as Smoke N' Stuff can hook you up. Just remind him of the time he sold snuff and a bong to little Billy Baxter down the street. Remind him that you're tight with the Attorney General's office! 2) Decorate the box with glue and construction paper! You may want help with this part because it involves scissors! Plus "help" means you can go watch cartoons while Daddy does all the heavy lifting!3) Make strings with rubber bands! Though it resonates better, fight the urge to go with authentic cat gut.4) There you have it, your very own FESTIVE LUTE! You are ready to be a wandering minstrel! Now the kids at school will treat you like the god that you are! Sing the bullies praises! Practice up and next thing you know...You're going to HOLLYWOOD!
 
2013-05-16 03:01:12 PM  

DGS: mrshowrules: My shishkabobs are awesome.
Lasagna, awesome,
boiled dinner, awesome (do people know what that is?)
deviled eggs (the best ever)

Not a clue... elaborate?


Put corned beef or a picnic ham in a crock pot with cabbage and other vegetables. Cook for a while. Serve.
 
2013-05-16 03:02:11 PM  
Jello shots.
 
2013-05-16 03:02:32 PM  
I make this chicken thing with lemon and spinach, served with angel hair pasta.  Kind of a cross between scallopine and florentine I guess (no dairy though).  People seem to dig it.
 
2013-05-16 03:03:09 PM  
I'm gonna buy me a roasting chicken & shove a beer can up its ass this weekend!
 
2013-05-16 03:03:18 PM  
Beer profiteroles.

Basically cream puffs, but filled with homemade chocolate stout ice cream and covered in a Ghirardelli-chocolate stout sauce.
 
2013-05-16 03:03:57 PM  

spidermann: Cheesecurdburgers


I must know what this is.
 
2013-05-16 03:04:00 PM  
My favorite was 7Cupcakes.

Lemon cake with lime curd inside, topped with lemon buttercream and Pop Rocks for fizz.  Aside from the fact that the buttercream started to melt due to the heat, they were pretty amazing.
 
2013-05-16 03:04:41 PM  
I make the best Swiss cheese fondue.  But it's not my recipe - Aunt Lotti's.  Who lives in Bern.
 
2013-05-16 03:05:29 PM  

Adjective Bird Whiskey: Ass nachos


I'm so glad this went green with that in the boobies!
 
2013-05-16 03:07:02 PM  
My chicken cous cous salad and my lasagna.
 
2013-05-16 03:09:17 PM  
I make this wonderful dish in the pressure cooker.

It's call gunpowder chicken.  I leave out the chicken and add BBs.
 
2013-05-16 03:09:32 PM  
Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.
 
2013-05-16 03:10:37 PM  
My brownies will change your life.
 
2013-05-16 03:10:48 PM  
My coquilles st jacques
Or my sausage and goat cheese stuffed red peppers
Or my spinach souffle stuffed portabelloes
Or my cheesey hash brown casserole
Or my lasagna
Or my sweet potato/cheese/rice casserole
Or my stuffed pablanoes
.....
I cook a lot
 
DGS [TotalFark]
2013-05-16 03:11:22 PM  

Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.


Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?
 
2013-05-16 03:12:05 PM  

BeatrixK: My chicken cous cous salad and my lasagna.


Oooo...forgot about my white vegetarian lasagna.  I don't make it often.  Everyone seems to prefer tomato sauce and meat.
 
2013-05-16 03:12:22 PM  
Crap.

Or my Holubky
Or my goulash
Or my chicken paprikash
Or my czech nut rolls
....
 
2013-05-16 03:12:50 PM  

DGS: mrshowrules: My shishkabobs are awesome.
Lasagna, awesome,
boiled dinner, awesome (do people know what that is?)
deviled eggs (the best ever)

Not a clue... elaborate?


beef, potatoes, turnips, carrots, cabbage in a pressure cooker.  A bit like a stew but not a light broth instead of a gravy.  An Eastern Canada thing.  Like a hodge-podge but with beef.
 
DGS [TotalFark]
2013-05-16 03:13:22 PM  

GladGirl: My brownies will change your life.


Sign me up.
 
2013-05-16 03:13:52 PM  
When I used to have access to venison, I made a venison scallopine that could make you see God.
 
2013-05-16 03:15:25 PM  

bulldg4life: DGS: mrshowrules: My shishkabobs are awesome.
Lasagna, awesome,
boiled dinner, awesome (do people know what that is?)
deviled eggs (the best ever)

Not a clue... elaborate?

Put corned beef or a picnic ham in a crock pot with cabbage and other vegetables. Cook for a while. Serve.


True.  Salt pork also works.  I like mostly beef with a smaller piece of salt pork but it is hard to find a place that sells that today.  Also, I use a pressure cooker and it only takes an hour.
 
2013-05-16 03:15:41 PM  

GladGirl: My brownies will change your life.


I can't, they drug test here at work
 
2013-05-16 03:16:20 PM  

CapeFearCadaver: My coquilles st jacques
Or my sausage and goat cheese stuffed red peppers
Or my spinach souffle stuffed portabelloes
Or my cheesey hash brown casserole
Or my lasagna
Or my sweet potato/cheese/rice casserole
Or my stuffed pablanoes
.....
I cook a lot


My Mom makes an awesome Coquille St. Jacques.  Very nice.
 
2013-05-16 03:18:26 PM  

Diogenes: venison


Only animal made entirely of liver.
 
2013-05-16 03:22:34 PM  

naughtyrev: spidermann: Cheesecurdburgers

I must know what this is.


I'll see about recreating my old blog post about it later tonight.

Will post in here when done.
 
2013-05-16 03:24:55 PM  
My chicken curry.  It's a PITA sourcing, toasting, and grinding all of the spices and peppers, but when it's done it's awesome.
 
2013-05-16 03:25:48 PM  

flucto: Diogenes: venison

Only animal made entirely of liver.


I grew up in Hunterdon County, NJ.  One of the healthiest white-tail populations around.  Fed on corn and soybean.  Dad and I used to hunt.  Wasn't gamey at all.  And especially not when I got done with it in that scallopine.
 
2013-05-16 03:26:16 PM  

DGS: GladGirl: My brownies will change your life.

Sign me up.


Ok, but be prepared to invest in some roomier pants.

INGREDIENTS
1/3cup Dutch-processed cocoa
1 1/2teaspoons instant espresso (optional)
1/2cup plus 2 tablespoons boiling water
2ounces unsweetened chocolate , finely chopped (use serated knife edge to shave)
4tablespoons (1/2 stick) unsalted butter , melted
1/2cup plus 2 tablespoons vegetable oil
2large eggs
2large egg yolks
2teaspoons vanilla extract
2 1/2cups (17 1/2 ounces) sugar
1 3/4cups (8 3/4 ounces) unbleached all-purpose flour
3/4teaspoon table salt
6ounces bittersweet chocolate , cut into 1/2-inch pieces

INSTRUCTIONS
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Referring to directions in Making a Foil Sling, make sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.


You must let it cool completely. Much gratitude and fatitude owed to Cook's Illustrated.
 
DGS [TotalFark]
2013-05-16 03:28:08 PM  

GladGirl: DGS: GladGirl: My brownies will change your life.

Sign me up.

Ok, but be prepared to invest in some roomier pants.

INGREDIENTS
1/3cup Dutch-processed cocoa
1 1/2teaspoons instant espresso (optional)
1/2cup plus 2 tablespoons boiling water
2ounces unsweetened chocolate , finely chopped (use serated knife edge to shave)
4tablespoons (1/2 stick) unsalted butter , melted
1/2cup plus 2 tablespoons vegetable oil
2large eggs
2large egg yolks
2teaspoons vanilla extract
2 1/2cups (17 1/2 ounces) sugar
1 3/4cups (8 3/4 ounces) unbleached all-purpose flour
3/4teaspoon table salt
6ounces bittersweet chocolate , cut into 1/2-inch pieces

INSTRUCTIONS
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Referring to directions in Making a Foil Sling, make sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch sq ...


Thanks!
 
2013-05-16 03:29:18 PM  
Damn good chicken soup.
 
2013-05-16 03:30:11 PM  
Most of my culinary successes are rip-offs from Alton Brown, Ree Drummond, or Ahab.
 
2013-05-16 03:31:53 PM  

DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.

Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?


2 cups fresh basil leaves packed
1/2 to 1 cup olive oil (start with lower amount add more to get taste and consistency or to stretch recipe)
4 garlic cloves (start with 3 then add more if you want to taste)
3 tblsp pinenuts
1/3 to one half cup of grated Parmigiano Reggiano cheese (test by tasting)
1/4 cup grated Pecorino Romano
dash of salt and pepper
and maybe some sugar....just a bit

Use a food processor. You can use a blender but it has to be a kick ass blender or it wont mix this. Let it sit for a few hours and mix it now and again. Something happens in that time period and it makes it taste better. Try to use all of it at once. You can freeze it for later but it will lose some of it's zing. Nothing beats this fresh.
 
2013-05-16 03:37:58 PM  

My pot roast, my stews, and my roasted garlic ball.


Garlic ball recipe:

Whole ball of garlic, peel off as much of the skin/paper as possible without pulling cloves off. Cut the top off the ball.

Place ball face down into foil shaped into a bowl with a few tablespoons of olive oil, along with some sliced onion rounds and julienned bell peppers. Season with a touch of salt, fold up sides and twist foil closed.


Toss on a corner of a warming grill and leave there for 30-40 minutes, or cook in your oven at 300-350 for the same amount of time. Open foil and remove the now roasted garlic and let cool for a few minutes so you can handle the cloves and squeeze the garlic out onto whatever you want.


Goes great on all kinds of things from breads to steaks and burgers.

 
2013-05-16 03:38:42 PM  

Diogenes: French Potato Salad


OK, I just have to ask..... what the hell is this, because I think I might want in on it.
 
2013-05-16 03:41:02 PM  

dolphkhan: Diogenes: French Potato Salad

OK, I just have to ask..... what the hell is this, because I think I might want in on it.


It probably had cream, white wine and butter in it, would be my guess.
 
DGS [TotalFark]
2013-05-16 03:45:53 PM  

Red Shirt Blues: DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.

Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?

2 cups fresh basil leaves packed
1/2 to 1 cup olive oil (start with lower amount add more to get taste and consistency or to stretch recipe)
4 garlic cloves (start with 3 then add more if you want to taste)
3 tblsp pinenuts
1/3 to one half cup of grated Parmigiano Reggiano cheese (test by tasting)
1/4 cup grated Pecorino Romano
dash of salt and pepper
and maybe some sugar....just a bit

Use a food processor. You can use a blender but it has to be a kick ass blender or it wont mix this. Let it sit for a few hours and mix it now and again. Something happens in that time period and it makes it taste better. Try to use all of it at once. You can freeze it for later but it will lose some of it's zing. Nothing beats this fresh.


Excellent, thanks!
 
2013-05-16 03:51:55 PM  

dolphkhan: Diogenes: French Potato Salad

OK, I just have to ask..... what the hell is this, because I think I might want in on it.


Red skinned potatoes.  No mayo -- instead a dressing with course ground mustard, lemon juice, olive oil, fresh chives, and finely chopped shallots.  Depending on when you intend to serve it, you can either mix in crumbled bacon, bleu cheese, and grated hard-boiled egg (serving soon), or top it to mix in (serving later).

When I serve later, like bringing it to a picnic, I'll take the cheese, bacon, etc. and some extra chives and make stripes across the top. It's a pretty presentation.
 
2013-05-16 03:53:28 PM  

CapeFearCadaver: dolphkhan: Diogenes: French Potato Salad

OK, I just have to ask..... what the hell is this, because I think I might want in on it.

It probably had cream, white wine and butter in it, would be my guess.


That's the version I make for myself.  Too good for the bourgeoisie!
 
2013-05-16 04:02:16 PM  

dolphkhan: Most of my culinary successes are rip-offs from Alton Brown, Ree Drummond, or Ahab.


And one of my only really original recipes is my buffaloaf, which is amazing.  I combined parts of 3 different recipes to make it just right.
farm9.staticflickr.com
 
2013-05-16 04:04:11 PM  
dolphkhan:

I Googled a bit and this one is about as close to my recipe.  Forgot that I do the honey, too.  I like lemons so I don't use the cider vinegar, but that doesn't sound bad.
 
2013-05-16 04:07:42 PM  

DGS: Red Shirt Blues: DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.

Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?

2 cups fresh basil leaves packed
1/2 to 1 cup olive oil (start with lower amount add more to get taste and consistency or to stretch recipe)
4 garlic cloves (start with 3 then add more if you want to taste)
3 tblsp pinenuts
1/3 to one half cup of grated Parmigiano Reggiano cheese (test by tasting)
1/4 cup grated Pecorino Romano
dash of salt and pepper
and maybe some sugar....just a bit

Use a food processor. You can use a blender but it has to be a kick ass blender or it wont mix this. Let it sit for a few hours and mix it now and again. Something happens in that time period and it makes it taste better. Try to use all of it at once. You can freeze it for later but it will lose some of it's zing. Nothing beats this fresh.

Excellent, thanks!


Also, don't limit yourself to traditional pesto.  You can do spinach pesto:
farm3.static.flickr.com
or a sun-dried tomato pesto for variety.
 
2013-05-16 04:10:33 PM  
Chicken and chanterelles in lemon thyme cream sauce.

/I miss being able to have my own herb garden...
 
2013-05-16 04:17:13 PM  

ahab: dolphkhan: Most of my culinary successes are rip-offs from Alton Brown, Ree Drummond, or Ahab.

And one of my only really original recipes is my buffaloaf, which is amazing.  I combined parts of 3 different recipes to make it just right.
[farm9.staticflickr.com image 640x427]


I made this a couple of months ago, and it was amazing. It's in my arsenal, but I do prefer something a tad lighter. I couldn't even finish my mashed potatos, and that never happens!

Diogenes: dolphkhan: Diogenes: French Potato Salad

OK, I just have to ask..... what the hell is this, because I think I might want in on it.

Red skinned potatoes.  No mayo -- instead a dressing with course ground mustard, lemon juice, olive oil, fresh chives, and finely chopped shallots.  Depending on when you intend to serve it, you can either mix in crumbled bacon, bleu cheese, and grated hard-boiled egg (serving soon), or top it to mix in (serving later).

When I serve later, like bringing it to a picnic, I'll take the cheese, bacon, etc. and some extra chives and make stripes across the top. It's a pretty presentation.


Aaaaand this is why I'm never afraid to look stupid by asking questions. Thank you!
 
2013-05-16 04:18:18 PM  
Ramen with peanut butter and tuna. Yes, youth and lack of money was involved. Also could not bear the thought of another bowl of plain ramen.
 
2013-05-16 04:19:40 PM  
My chicken noodle soup is amazing- the secret is using parsnips and lightly sauteeing the veggies first.

I get lots of requests for my fried pork chops- the secret to those is soaking them in milk for awhile and using some corn starch in the breading.
 
2013-05-16 04:24:31 PM  

Krikkitbot: Ramen with peanut butter and tuna. Yes, youth and lack of money was involved. Also could not bear the thought of another bowl of plain ramen.


It sounds gross, but I've totally done it.  I preferred to think of it as Thai food.
 
2013-05-16 04:25:33 PM  

mrshowrules: boiled dinner, awesome (do people know what that is?)


That's how they "cook" at Applebees, right?
 
2013-05-16 04:44:34 PM  

Krikkitbot: Ramen with peanut butter and tuna. Yes, youth and lack of money was involved. Also could not bear the thought of another bowl of plain ramen.


I think a lot of college kids go through this.  I once made PB&J Ramen.
 
2013-05-16 05:02:57 PM  

bulldg4life: DGS: mrshowrules: My shishkabobs are awesome.
Lasagna, awesome,
boiled dinner, awesome (do people know what that is?)
deviled eggs (the best ever)

Not a clue... elaborate?

Put corned beef or a picnic ham in a crock pot with cabbage and other vegetables. Cook for a while. Serve.


New England boiled dinner.
 
2013-05-16 05:03:51 PM  
My world famous "hot dogs with ketchup" recipe.

It's very popular, here on FARK.
 
2013-05-16 05:04:05 PM  

Honest Bender: Krikkitbot: Ramen with peanut butter and tuna. Yes, youth and lack of money was involved. Also could not bear the thought of another bowl of plain ramen.

I think a lot of college kids go through this.  I once made PB&J Ramen.


I cracked so many damn eggs into so many damn pots of ramen. Also a dash of hot sauce because I needed more sodium.
 
2013-05-16 05:05:49 PM  

Honest Bender: Krikkitbot: Ramen with peanut butter and tuna. Yes, youth and lack of money was involved. Also could not bear the thought of another bowl of plain ramen.

I think a lot of college kids go through this.  I once made PB&J Ramen.


Who eats plain ramen?   Frozen vegetables, slice up some meat, add a hard boiled egg, some fresh mushrooms

Never ate ramen plain
 
2013-05-16 05:08:39 PM  
Chocolate roll (family recipie)
Guacamole
Peppermint Brownies
Pizza dough from scratch
Turkey gravy from scratch

We need a fark food tab and keep these threads in an archive. I know I'm missing some awesome recipies from people.
 
2013-05-16 05:08:54 PM  
I make a mean eggplant parmesan:

lh4.googleusercontent.com
 
2013-05-16 05:09:08 PM  

ahab: Krikkitbot: Ramen with peanut butter and tuna. Yes, youth and lack of money was involved. Also could not bear the thought of another bowl of plain ramen.

It sounds gross, but I've totally done it.  I preferred to think of it as Thai food.


If I'd only had the spices... it WAS pretty gross.
 
2013-05-16 05:09:40 PM  
Olddinosaur's deadly chip dip:

1 Can minced clams;

2. One tub 8 Oz. sour cream.

That is all.
 
2013-05-16 05:10:23 PM  
Pizza-lasagna .  Best of both worlds.

Crust, couple layers of noodle's and lasana innards,  top with pepperoni and any other pizza toppings.  Shove into head, declare victory.
 
2013-05-16 05:10:53 PM  
My salad and I stuff a killer sausage ...  if you know what I mean.
 
2013-05-16 05:11:13 PM  
my pot roast and creamed potatos. both of them are family recipes stretching back far into the old country
 
2013-05-16 05:11:33 PM  

weiserfireman: Honest Bender: Krikkitbot: Ramen with peanut butter and tuna. Yes, youth and lack of money was involved. Also could not bear the thought of another bowl of plain ramen.

I think a lot of college kids go through this.  I once made PB&J Ramen.

Who eats plain ramen?   Frozen vegetables, slice up some meat, add a hard boiled egg, some fresh mushrooms

Never ate ramen plain


You sound rich ;)
 
2013-05-16 05:11:52 PM  
My two hot sauces. One is strawberry-habanero, the other is chipotle-garlic.

I call them "Blazin' Aunt Beru" & "Smokin' Uncle Owen"
 
2013-05-16 05:12:32 PM  
I made a really nice Shrimp Arrabiatta once.  Used the shrimp shells to make a stock, then steeped sundried tomatoes in the stock to rehydrate.  Added the tomatoes and stock to a mix of sauteed vegetables (onions, peppers, squash) and pureed it.  Added red pepper, cayenne, and chiles for heat.  Turned off the burner and added the shrimp so that they'd heat through.  Poured over spaghetti and topped with feta.

Yum.
 
2013-05-16 05:13:07 PM  
'Twas in grade school for home economics when my teacher was impressed with my apple pie.
 
2013-05-16 05:14:12 PM  
Just about everything else Ive screwed the pooch on.
still I will be rememberd as a talented kickboxer.
and so far Im on track to be rememberd as a good father.

sure can drink with the best of em to
 
2013-05-16 05:15:21 PM  
1.75 liter of 10 proof vodka
6 liters ginger ale
48 ounces orange juice
24 ounces lemon juice

Mix all in 3 gallon cooler and call up friends to come over
 
2013-05-16 05:15:29 PM  
RIBS

Preheat the oven at 225f.

In a dutch oven(pot) add 1/2 can of beer.

1 tbs liquid smoke

1 tbs Vegeta

1 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

1/2 tsp sea salt

6 to 10 garlic cloves

Lay the ribs in the pot and sprinkle one tsp each...

vegeta

black pepper

onion powder

garlic powder

Sea salt

savory

paprika

Seal the dutch oven with foil and place the lid on to make it air tight.

Put it in the oven and let it cook for 2 1/2 hours.

(1 1/2 to 2 hours for baby back ribs.)

Start the grill half an hour before the ribs are done.

When they're done take them out,

remove the foil and let them sit for a couple of minutes.

Meanwhile, get about 1 1/2 cups of your favorite BBQ sauce ready.

Time for the grill...

You'll need some large tongs and a long BBQ brush.

Take your favorite BBQ sauce and brush it on the ribs.

With the tongs, lift the ribs out and slap em on the grill (sauce side down).

Then brush on more sauce. After a minute or so, flip em and sauce again.

Keep going until all the sauce is gone.

DONE...

PS: Vegeta can be found at any European market.
 
2013-05-16 05:16:54 PM  

Diogenes: I make the best Swiss cheese fondue.  But it's not my recipe - Aunt Lotti's.  Who lives in Bern.


i have a swiss uncle who lives near lausanne who said <and he looked to make sure no one could hear> that the best fondues are made by men.  it takes such consistency of method, that the fact women have periods, they can never maintain that level of consistency.

he was joking, so don't drop the bomb on his head.  but, his fondue was awesome.  he could have said it was made from dead babies and i would have stopped asking questions after i tasted it.

/ he never told me his secret recipe.  he said, it would be lost on me, since I only lived in switzerland for a year, and it would be a disservice to the recipe if i ever tried to make it anywhere else, since the cheese would not be as good.
 
2013-05-16 05:17:08 PM  
I once purred raw squid with egg whites (seasoned to taste) then poached a real salmon like co ho, nothing farm raised in white wine, just for a tish. Then take your squid mousse and pipe it on top of the fish then bake to finish. It was awesome, I called my twice baked salmon. The squid crisps up nice, the inside is super moist and if your ever had co ho, you know how that stuff is.
 
2013-05-16 05:17:35 PM  
Mushroom Rissotto (hard to get good risotto at a restaurant because it takes 25 to 30 minutes to cook, not counting prep).
Pizza -- because I make my own dough (secret is using beer and honey), then bake it in a cast iron pan which I preheat on the stovetop with the pizza in it (same end result as a pizza stone except you don't have to spend an hour heating the pizza stone and then transferring the pizza to it).
 
2013-05-16 05:18:38 PM  
4.bp.blogspot.com
 
2013-05-16 05:19:33 PM  
Hey you foodies, I have an old Nesco roaster with what used to be a good turkey rack and I left the rack in water too long to soak and now it is pitted.

Can I get that rack rechromed? Or something, get a new one made of stainless wire, maybe?

The wire is twice as thick as today's racks.
 
2013-05-16 05:19:36 PM  
Peanut butter and clam sandwich.
 
2013-05-16 05:19:46 PM  
My pumpkin cheesecake.
Potato salad.
Flan.
Irish soda bread.
Petit fours.
 
2013-05-16 05:19:51 PM  
Blueberry Alegría-chip cookies.
 
2013-05-16 05:19:54 PM  

DGS: Red Shirt Blues: DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.

Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?

2 cups fresh basil leaves packed
1/2 to 1 cup olive oil (start with lower amount add more to get taste and consistency or to stretch recipe)
4 garlic cloves (start with 3 then add more if you want to taste)
3 tblsp pinenuts
1/3 to one half cup of grated Parmigiano Reggiano cheese (test by tasting)
1/4 cup grated Pecorino Romano
dash of salt and pepper
and maybe some sugar....just a bit

Use a food processor. You can use a blender but it has to be a kick ass blender or it wont mix this. Let it sit for a few hours and mix it now and again. Something happens in that time period and it makes it taste better. Try to use all of it at once. You can freeze it for later but it will lose some of it's zing. Nothing beats this fresh.

Excellent, thanks!


If pine nuts are too expensive, I've found that unsalted, pan roasted sunflower seeds make an interesting substitute.
 
2013-05-16 05:19:57 PM  
I made a really awesome sandwich once.

Found some butterflied pork chops in the fridge and decided to make a kick ass sandwich. I dipped the pork in egg, then flour and deep fried. I added swiss cheese, mayo, deli mustard, and romaine lettuce all on a kiasier roll.. Then I figured I needed bacon. I went to toss some in the pan, then saw the egg and flour sitting there, so I breaded and deep-fried the bacon as well. It was awesome. I only made it once because I could feel my heart slowing down as I ate it.
 
2013-05-16 05:21:08 PM  
My chili: I used to have a waiting list for my annual chili supper. Haven't held one for about 20 years

My chicken pasta salad: I use a homemade boiled salad dressing that starts out with cider vinegar

My Yule Log cake: Many have told me it is the most realistic they have seen and best tasting.
 
2013-05-16 05:22:30 PM  
Teriyaki beef from scratch. Not the viscous, syrupy swill from your local teriyaki joint, but shaved shortrib grass-fed beef simmered in mirin, tamari, and sake.

Or maybe the huckleberry cream pie.
 
2013-05-16 05:23:01 PM  
Well, I make a pretty good Chicken With 40 Cloves of Garlic.
 
2013-05-16 05:23:08 PM  
So many lousy tuna salad sandwiches in the world. Mine is best.

Believe it or not, cheaper canned tuna (in water) works better than the dry white expensive stuff. Get a can or two. Drain them fully. Dump the drained tuna in a bowl. Mash it up with a fork. Add (to taste), sea salt, ground black pepper and paprika. Add a handful of finely diced onion and finely diced dill pickle (not sweet pickle!). Now, add a dollop of real mayonnaise. Stir. Is the salad still dry and crumbly? Add more mayo. Stir. At some point your tuna salad will become one uniform ball. You have now reached the proper amount of mayo. STOP.

Get two decent slices of bread. You can toast them if you like. Either way, use good artisan bread and not that thin floppy white crap that children use for bologna sandwiches. Put a half inch of tuna salad on a slice, then top with thinly sliced tomato that has been drained of excess tomato water. Add some lettuce, again drained after washing. Top with the other slice of bread. From here, you can eat it and watch MST3K on TV.

Alternatively, you can put the half inch of tuna salad on untoasted bread, add a layer of sliced cheese then fry it up in a buttered pan for a tuna melt. Add the tomato and lettuce after each side is fried golden brown. You can now watch MST3K, but tuna melts typically go better with British comedies.
 
2013-05-16 05:23:20 PM  

Shostie: I guess I would want to be remembered as a guy who managed to follow simple instructions most of the time.


That has happened to me twice.

Once with crab cakes.  I know I used a combination of 3 recipes, but I have been unable to duplicate the results.

Another was with marinated flank steak for fajitas.
 
2013-05-16 05:24:04 PM  
I make a lot of things pretty well, but a truly damn awesome daube de boeuf provencal (Southern French beef stew). It's got a lot of onion, garlic, carrot, wine, fresh thyme and rosemary in it. Oh, and beef too.

My slow-cooked pork loin chops in osso buco-style sauce is a newer creation that I'm digging.
 
2013-05-16 05:25:30 PM  
Coconut Rum Grilled Shrimp
 
2013-05-16 05:26:01 PM  
I will be remembered for a modification to fast food.

You take a huge order of Papa John's chicken wings, swoosh them around in the juice they come in until they're really soupy. Put them on wire racks on foil covered pizza pans. Put them under the broiler about 3 inches away and broil for about 5 minutes until almost dry and turning black at the edges. Turn them over and broil another 5 minutes or so until almost dry and turning black at the edges. Remove from oven and cool for 10 minutes. They should look dry and carmelized and black here and there.

/I make bread from scratch, yogurt, lots of things...but my modified Papa John's wings are the only thing that gets eaten at card games.
 
2013-05-16 05:27:34 PM  

Red Shirt Blues: DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.

Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?

2 cups fresh basil leaves packed
1/2 to 1 cup olive oil (start with lower amount add more to get taste and consistency or to stretch recipe)
4 garlic cloves (start with 3 then add more if you want to taste


3 tblsp pinenuts
1/3 to one half cup of grated Parmigiano Reggiano cheese (test by tasting)
1/4 cup grated Pecorino Romano
dash of salt and pepper
and maybe some sugar....just a bit

Use a food processor. You can use a blender but it has to be a kick ass blender or it wont mix this. Let it sit for a few hours and mix it now and again. Something happens in that time period and it makes it taste better. Try to use all of it at once. You can freeze it for later but it will lose some of it's zing. Nothing beats this fresh.




If I could include a couple suggestions, as I'm known for my pesto: leave out the sugar, add a good squeeze of lemon juice, and blend in a small shallot with the garlic.
 
2013-05-16 05:28:03 PM  
I had a Korean babysitter when I was very young and she used to make  Chap Chae.  I've made it and it's awesome, but it still doesn't come out as good as Oknan's.


 encrypted-tbn1.gstatic.com
 
2013-05-16 05:29:24 PM  

FormerJanitor: Coconut Rum Grilled Shrimp


Recipe?
 
2013-05-16 05:29:51 PM  
Deep fried Cajun turkey.
Pumpkin Pie Ale.
 
2013-05-16 05:30:08 PM  

dodecahedron: Red Shirt Blues: DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.

Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?

2 cups fresh basil leaves packed
1/2 to 1 cup olive oil (start with lower amount add more to get taste and consistency or to stretch recipe)
4 garlic cloves (start with 3 then add more if you want to taste
3 tblsp pinenuts
1/3 to one half cup of grated Parmigiano Reggiano cheese (test by tasting)
1/4 cup grated Pecorino Romano
dash of salt and pepper
and maybe some sugar....just a bit

Use a food processor. You can use a blender but it has to be a kick ass blender or it wont mix this. Let it sit for a few hours and mix it now and again. Something happens in that time period and it makes it taste better. Try to use all of it at once. You can freeze it for later but it will lose some of it's zing. Nothing beats this fresh.

If I could include a couple suggestions, as I'm known for my pesto: leave out the sugar, add a good squeeze of lemon juice, and blend in a small shallot with the garlic.


I concur with these suggestions... but make sure the shallot really is small.

Also, try adding a little fresh parsley to the mix.
 
2013-05-16 05:31:05 PM  
The caramel no-bake cookies I make around Christmas every year. Extremely popular and nearly everyone who tries them asks me for the recipe.
 
2013-05-16 05:31:22 PM  
Crockpot Chili.
 
2013-05-16 05:31:51 PM  

James!: I make a great guacamole, but most likely people will remember me for killing and eating that intern from accounting. :(


I too make a really good guacamole. If I'm to be remembered, though, I'd like it to be by people who put tomatoes in their guacamole, because I'm haunting the shiat out of them. Prefereably while shaving or on the can.
 
2013-05-16 05:32:59 PM  
I make just a couple of good things, but my only unique thing was Kahlua Cocoa krispie treats.  Basically i simmered down some kahlua to syrup and added it to the marshmallow for the cocoa krispies. It actually made them too soft at room temperature, they were better when pulled right from the fridge.  But it made for an interesting potluck BBQ dish.
 
2013-05-16 05:33:40 PM  

CitizenTed: So many lousy tuna salad sandwiches in the world. Mine is best.

Believe it or not, cheaper canned tuna (in water) works better than the dry white expensive stuff. Get a can or two. Drain them fully. Dump the drained tuna in a bowl. Mash it up with a fork. Add (to taste), sea salt, ground black pepper and paprika. Add a handful of finely diced onion and finely diced dill pickle (not sweet pickle!). Now, add a dollop of real mayonnaise. Stir. Is the salad still dry and crumbly? Add more mayo. Stir. At some point your tuna salad will become one uniform ball. You have now reached the proper amount of mayo. STOP.

Get two decent slices of bread. You can toast them if you like. Either way, use good artisan bread and not that thin floppy white crap that children use for bologna sandwiches. Put a half inch of tuna salad on a slice, then top with thinly sliced tomato that has been drained of excess tomato water. Add some lettuce, again drained after washing. Top with the other slice of bread. From here, you can eat it and watch MST3K on TV.

Alternatively, you can put the half inch of tuna salad on untoasted bread, add a layer of sliced cheese then fry it up in a buttered pan for a tuna melt. Add the tomato and lettuce after each side is fried golden brown. You can now watch MST3K, but tuna melts typically go better with British comedies.


Try using th bumble bee tuna in olive oil
 
2013-05-16 05:34:28 PM  
My Bacon Potato Cake with bacon, potato, spicy sausages, and bacon...
 
2013-05-16 05:34:59 PM  
Cut a medium eggplant lengthwise into half inch steaks. Make a batter of corn meal, flour, white wine, egg, milk, salt and pepper. Batter the eggplant steaks. Heat some olive oil and thin sliced fresh garlic in a cast iron skillet. Put the eggplant steaks into the oil and let them brown, then flip and repeat. While that is going on, heat up some of your favorite marinara sauce. Boil some linguini. After the eggplant was nice and brown on both sides, take them out of the skillet, dump the linguini into the remaining olive oil and mix it up. Put the eggplant on top of the linguini. Poured the pasta sauce over the eggplant. Add a thick layer of shredded parmesan, provolone and mozzarella cheeses. Stick the skillet in the oven at 350 until the cheese is all brown and bubbly and the pasta is nice and crispy around the edges. Serve with some wine of choice.
 
2013-05-16 05:36:56 PM  
This one!
food.sndimg.com

Or alternatively,
food.sndimg.com

or even
images.media-allrecipes.com

Okay, my Black Forest cake attempts aren't as pretty, but they are delicious!

Here is a pretty good version of the recipe, though I've made a couple of types (one with a cherry/kirschwasser glaze over the chocolate frosting). You really do need to include Kirschwasser and cream to make the best ones, though.

http://www.food.com/recipe/authentic-black-forest-cake-schwarzwald-k ir sch-kuchen-343698
http://allrecipes.com/Recipe/Black-Forest-Cake-II/Detail.aspx

(These two are very similar, just different formats for the recipe.)
 
2013-05-16 05:37:31 PM  
Pork country ribs in the slow cooker with just the right seasonings and cream sherry
 
2013-05-16 05:38:32 PM  
I make a wonderful ricotta-lemon pancake, and I make them vegan.

It's a great recipe that I built myself from a non-vegan version.
 
2013-05-16 05:39:13 PM  
Crumpets

Did fling the batter all over the kitchen at first, but they are farking awesome!
 
2013-05-16 05:39:48 PM  
My kids would say my chicken pot pie: http://www.box.com/s/w2wrajem55ldqo69x654 mostly because they keep asking for it a couple times a month.
I'm fond of my grilled marinated shrimp, which I think I posted in the seafood thread a couple weeks back:

Marinade:
2 cups olive oil
3 - 4 sprigs fresh rosemary
4 - 5 cloves garlic, lightly crushed
3 - 4 sprigs fresh thyme
1 Tbsp. hot paprika

Combine all ingredients in a saucepan and heat over medium low heat until you just hear the sizzle.  Remove from heat, let cool, strain out solids.

Baste:
2 sticks butter, melted
Juice of 1 - 2 limes
4 - 5 turns szechuan pink pepper

Shrimp:
2 pounds cleaned and peeled shrimp, no smaller than 21-30 size

Peel and devein shrimp
Place in ziplock bag with cooled marinade
Place in refrigerator 4 hours to overnight
Remove shrimp from marinade and thread onto skewers
Grill over medium high heat, turning and brushing with butter baste frequently (use a LONG handled brush or you'll find your arm hairs singed clean off)
 
2013-05-16 05:40:23 PM  
My specialty is making reservations.
 
2013-05-16 05:41:38 PM  
Roll steak.
Spaghetti chicken.
Chocolate truffles.
Oxtail stew.

Which recipe you want?
 
2013-05-16 05:41:50 PM  

mrshowrules: CapeFearCadaver: My coquilles st jacques
Or my sausage and goat cheese stuffed red peppers
Or my spinach souffle stuffed portabelloes
Or my cheesey hash brown casserole
Or my lasagna
Or my sweet potato/cheese/rice casserole
Or my stuffed pablanoes
.....
I cook a lot

My Mom makes an awesome Coquille St. Jacques.  Very nice.


I bet she does ;)
 
2013-05-16 05:42:12 PM  
Chocolate with minced habanero pepper.  Turkey and Guinness chili the day after Thanksgiving.  Fresh tomato and basil bruschetta.
 
2013-05-16 05:42:14 PM  

CitizenTed: So many lousy tuna salad sandwiches in the world. Mine is best.

Believe it or not, cheaper canned tuna (in water) works better than the dry white expensive stuff. Get a can or two. Drain them fully. Dump the drained tuna in a bowl. Mash it up with a fork. Add (to taste), sea salt, ground black pepper and paprika. Add a handful of finely diced onion and finely diced dill pickle (not sweet pickle!). Now, add a dollop of real mayonnaise. Stir. Is the salad still dry and crumbly? Add more mayo. Stir. At some point your tuna salad will become one uniform ball. You have now reached the proper amount of mayo. STOP.

Get two decent slices of bread. You can toast them if you like. Either way, use good artisan bread and not that thin floppy white crap that children use for bologna sandwiches. Put a half inch of tuna salad on a slice, then top with thinly sliced tomato that has been drained of excess tomato water. Add some lettuce, again drained after washing. Top with the other slice of bread. From here, you can eat it and watch MST3K on TV.

Alternatively, you can put the half inch of tuna salad on untoasted bread, add a layer of sliced cheese then fry it up in a buttered pan for a tuna melt. Add the tomato and lettuce after each side is fried golden brown. You can now watch MST3K, but tuna melts typically go better with British comedies.




Fail!

No acid with fish? Pshaw.

Lemon or red wine vinegar. Celery, finely diced, or celery salt. Don't forget to omit the salt from above if you use celery salt. Pimento or the above diced dill, which is excellent.

Mash the shiat out of the tuna before adding anything wet. Add Mayo and mix before adding acid to avoid concentrated bits.

Serve on toast or crunchy hard roll.

/all salt comes from the sea
 
2013-05-16 05:42:16 PM  

Diogenes: flucto: Diogenes: venison

Only animal made entirely of liver.

I grew up in Hunterdon County, NJ.  One of the healthiest white-tail populations around.  Fed on corn and soybean.  Dad and I used to hunt.  Wasn't gamey at all.  And especially not when I got done with it in that scallopine.


I loathe the idea of killing a deer but am considering it next season just to have a freezer full of delicious venison.  When a T-Bone costs $15 at the grocery store, tastes like nothing or worse, and is likely crawling with bacteria from the factory farm/slaughterhouse killing Bambi's mom seems an imminently reasonable alternative.  Maybe Elk?
 
2013-05-16 05:44:23 PM  
chicken with paprika and dill, onions, mushrooms, sour cream/plain yogurt
chili
spaghetti sauce (meat of vegetarian)
mac and cheese
 
2013-05-16 05:45:56 PM  
Chocolate Kahlua Cake

1 box of chocolate cake mix
1 3.8 oz box of chocolate putting mix
16 oz sour cream
3/4 c veg oil
3/4 c Kahlua
4 eggs, beaten
1 c chocolate chips
nuts, if desired

Beat eggs in mixing bowl.  Add all ingredients, except chips and nuts.  Add those last.
Bake in a greased Bundt pan for about 55 min at 350 degrees.  Use a toothpick skewer to test for doneness.
Let cook in pan about 10 min, then turn out onto a cake plate.
Garnish with powdered sugar or chocolate syrup.
Serve warm or cold.

Good stuff.
 
2013-05-16 05:46:06 PM  
Seared scallops with arugula risotto.

Large scallops, seared golden on the edges over well oiled skillet, med high heat

Arugula risotto: Cook risotto as you would normally--adding chicken or vegetable broth (i prefer chicken broth or a combo) as the rice soaks it up.  Put the arugula in a vegetable chopper with chopped garlic and blend, adding olive oil slowly to thicken the paste, much like you would prepare a pesto. (I have thrown in some pine nuts into this mix, with pleasant results).  The mixture should be a bright evergreen, thick but with no chunks or leaves, when you are finished.  Incorporate this into the risotto at the last minute, when the risotto is fully cooked, and resting on low heat--I like to add fresh grated parmesan for a salty kick and good consistency.

spoon risotto on plate, place scallops on top with an arugula leaf, serve with a chilled glass of Grillo, and panties will drop.

Don't have a pic of mine, and everything i saw on GIS was paltry in comparison.
 
2013-05-16 05:47:02 PM  
Also, my Hot Foom Wings.  I know Buffalo purists who have called me out on the breading, but I'm less about regional pride (I'm from Seattle anyway) than I am about that tasty crunch on the outside, and the way it holds on to lots of sauce.

Dredge:
2 C. flour
1 C. grated parmesan (this is the only excuse to have the green-can cheap stuff in your pantry)
1 Tbsp. hot paprika
1.5 tsp. ground black pepper
1 tsp. dry mustard
1 tsp. cayenne powder

Hot Foom Sauce
1 C. Franks Red Hot sauce
1/2 C. white vinegar
1 Tbsp. hot paprika
1 tsp. ground black pepper
1 tsp. dry mustard
1 tsp. cayenne powder
1/2 stick butter

Warm over low heat in a saucepan while wings are baking

Wings:
2 - 3 pounds chicken wing pieces (about 16-20 pieces total)

Preheat oven to 450 F.
Separate wing pieces, rinse and pat dry
Toss in prepared dredge mixture
Spread on baking sheet, leaving space between each piece
Bake at 450 for 45 minutes, turning once halfway through
Toss cooked wings in warm sauce, until sauce thickens and clings to the wing pieces
Enjoy with fresh blue cheese dressing: https://www.box.com/s/ob4j9mvwjky436ikqkqn
 
2013-05-16 05:47:27 PM  
I was making a raspberry cheesecake one time, but after pouring most the ingredients together I found that my mixer was broken.  To get around this problem I put one of the metal beater into my cordless drill.  Worked fine.  Tasted good.
 
2013-05-16 05:47:59 PM  

bingo the psych-o: Chocolate Kahlua Cake

1 box of chocolate cake mix
1 3.8 oz box of chocolate putting mix
16 oz sour cream
3/4 c veg oil
3/4 c Kahlua
4 eggs, beaten
1 c chocolate chips
nuts, if desired

Beat eggs in mixing bowl.  Add all ingredients, except chips and nuts.  Add those last.
Bake in a greased Bundt pan for about 55 min at 350 degrees.  Use a toothpick skewer to test for doneness.
Let cook in pan about 10 min, then turn out onto a cake plate.
Garnish with powdered sugar or chocolate syrup.
Serve warm or cold.

Good stuff.


Chocolate PUTTING???  Ohdammitsomuch, that should be PUDDING of course.
 
2013-05-16 05:48:02 PM  
FREEDOM ONION SOUP:
This is a bastardized version of French Onion soup. The name's a bit of a joke on the "freedom fries" thing, and also because after the French see what I'm doing with this project, they'll probably want their name taken out of the credits.

You'll need:
1 Can French Onion Soup
1 Bag shredded mozzarella
1 Pound ground beef
6 strips bacon
Onion Powder
White Bread
A Toaster
A Blender
A Skillet
A Toaster Oven
A big spoon


let's begin:

SOUP:
In a skillet, cook the bacon until it's crispy. Break it up into pieces.
Add the ground beef to the pan, and 1 Tablespoon of onion powder.
Cook this until it's all browned up nicely.
Open the soup. Pour it into the blender.
Liquefy until completely smooth.
Pour your now liquefied soup into the pan. Cover and simmer 10min.

TOAST:
Toast slices of white bread in the toaster until golden brown.
Take the toast out of the Toaster (this is where it gets tricky) and put your toast on the Toaster Oven baking tray. Top it with mozzarella Cheese.
Toast your toast a second time, in the toaster oven, to melt the cheese and brown it up a bit.
(repeat as necessary, two slices per person)

ASSEMBLY:
Your ten-minute simmer should be nearly done. When it is, take the lid off your skillet. stir, and remove from heat.
Ladle soup into bowls. Top with excess mozzarella cheese. Put two slices of "cheezy bread" on the side for dunking.
And there you have it.
 
2013-05-16 05:48:19 PM  

DGS: Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one..


Rao's makes a pretty decent one. Not too much of this or that.
 
2013-05-16 05:48:29 PM  
Vegetarian cannelloni is my weapon of choice. Serve it AFTER booty because he will be laid out like a mackerel after the meal.
 
2013-05-16 05:48:57 PM  
I cook a lot.
Most of the time just winging it.
But the thing I am proudest of is my BBQ sauce.
BBQ means different things to different people...but most seem to like
my take.
MP
 
2013-05-16 05:49:01 PM  
I've got a handful of great dishes but the one I'm remembered for is a variety of pork chop (brine sear braise) that got a picky five year old to eat it without prompting.

Sigh, I made myself feel old. That little picky eater graduates high school in a few weeks.

/It just doesn't pay to cook for one.
//Unless you're doing ghetto sous vide steak.
 
2013-05-16 05:49:37 PM  
i do a lot of cookoffs, my favs so far have been my chili recipe and my bacon stuffed baklava recipe
 
2013-05-16 05:50:24 PM  

wildcardjack: I've got a handful of great dishes but the one I'm remembered for is a variety of pork chop (brine sear braise) that got a picky five year old to eat it without prompting.

Sigh, I made myself feel old. That little picky eater graduates high school in a few weeks.

/It just doesn't pay to cook for one.
//Unless you're doing ghetto sous vide steak.


Details, please.  I've been wanting to try sous vide but the investment in hardware scares me off.
 
2013-05-16 05:51:56 PM  
Hot ham water.
 
2013-05-16 05:52:01 PM  
My 'Jugheads' Sausage Bombs'
Pan sautee a big mess of green/red peppers and onions
set aside in a covered container when done
use the same pan and cook up some links of good hot Italian sausage
put one and a big heap of the peppers/onions over 2 slightly overlapped pieces of provolone on a poppy seed hoagie roll.
It'll be a mess. Take outside and eat.
 
2013-05-16 05:52:20 PM  
Thanks to those of you sharing recipes in this thread. I'll share a success and a disaster just for the hell of it.

The good idea: This turned out to be incredibly greasy, but still tasty and effective. Some friends and I were making some cannabutter and decided to make part of it garlic butter and the other part cinnamon butter. The garlic butter was used as a sauce on a pizza which we topped with chicken, shrimp, roasted garlic, artichoke hearts, mozzarella, and parmesan. We used the remaining garlic butter on bread sticks. The cinnamon butter was used on some bread sticks which were also sprinkled with brown sugar and drizzled with icing.

As for the disaster story, one of the most disgusting things I have ever tasted was when I had the bright idea as a teenager to try combining coffee with Dr. Pepper.
 
2013-05-16 05:52:25 PM  

StoPPeRmobile: /all salt comes from the sea


Except for rock salt from salt mines.
 
2013-05-16 05:53:06 PM  
Egg and Bacon pie
 
2013-05-16 05:53:19 PM  

gittlebass: bacon stuffed baklava


What sort of begging or bribing must one do to grab this recipe you speak of?
 
2013-05-16 05:53:48 PM  
I did sous vide meatballs, cooked to a juicy medium-rare, that encapsulated a ball of garlic confit and liquid deconstructed gouda cheese. That came out pretty well.
 
2013-05-16 05:54:20 PM  
Delay's chili. The recipe has been posted on Fark a few times with favorable reviews even by my purples. Yep, I'm good to go.
 
2013-05-16 05:54:29 PM  

praxcelis: wildcardjack: I've got a handful of great dishes but the one I'm remembered for is a variety of pork chop (brine sear braise) that got a picky five year old to eat it without prompting.

Sigh, I made myself feel old. That little picky eater graduates high school in a few weeks.

/It just doesn't pay to cook for one.
//Unless you're doing ghetto sous vide steak.

Details, please.  I've been wanting to try sous vide but the investment in hardware scares me off.


http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-t he -worlds-best-sous-vide-hack.html
 
2013-05-16 05:55:53 PM  

thamike: StoPPeRmobile: /all salt comes from the sea

Except for rock salt from salt mines.




How did that salt get there? Old sea.
 
2013-05-16 05:55:57 PM  

dodecahedron: FormerJanitor: Coconut Rum Grilled Shrimp

Recipe?


Melt two stcks of butter per pound of peeled raw shrimp in a sauce pan (make sure its big enough for the shirmp too.
add a cup of coconut rum, three or four cloves of garlic. let the mixture simmer for a few minutes. Add a quatered lime and squeeze it into the mixture.
Simmer for a few more minutes. If the mixture is too bitter add more rum, if its too sweet add more lime. Let the liquid cool to room temp and put the peeled shrimp in it.
Let the shrimp marinade for at least an hour. Put on skewers and grill till pink. Its really good.
 
2013-05-16 05:56:32 PM  
Roast stuffed pork loin
Savory potatoes
My mushroom stuffed meatballs are fabulous.
Smoked pork ribs
Chili
Chicken and fetuccini with a roasted red pepper cream sauce
My cheesecake leaves people speechless.
 
2013-05-16 05:56:49 PM  
dahmers love zombie:

Which recipe you want?

Oxtail stew.


asked and answered
 
2013-05-16 05:57:07 PM  
I used to be called the "chicken queen", I used to fry a lot of chicken - at home.

But what I'll be remembered for is the time I
BURNED the No-Bake Cheesecake.
 
2013-05-16 05:58:46 PM  
Oh also, here's a drink:

PLASTIC ORANGE:
Half and half - orange juice and orange soda.
 
2013-05-16 05:59:30 PM  

praxcelis: wildcardjack: I've got a handful of great dishes but the one I'm remembered for is a variety of pork chop (brine sear braise) that got a picky five year old to eat it without prompting.

Sigh, I made myself feel old. That little picky eater graduates high school in a few weeks.

/It just doesn't pay to cook for one.
//Unless you're doing ghetto sous vide steak.

Details, please.  I've been wanting to try sous vide but the investment in hardware scares me off.


Google: sous vide cooler hack . Requires a foam cooler and 140-150 degree tap water. Oh, and I recommend an actual vacuum sealer, I never had much satisfaction with getting air out of zip bags.
 
2013-05-16 05:59:47 PM  

Theaetetus: praxcelis: wildcardjack: I've got a handful of great dishes but the one I'm remembered for is a variety of pork chop (brine sear braise) that got a picky five year old to eat it without prompting.

Sigh, I made myself feel old. That little picky eater graduates high school in a few weeks.

/It just doesn't pay to cook for one.
//Unless you're doing ghetto sous vide steak.

Details, please.  I've been wanting to try sous vide but the investment in hardware scares me off.

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-t he -worlds-best-sous-vide-hack.html


Well, thank you.  I will go spring for a plastic cooler forthwith...
 
2013-05-16 06:00:04 PM  
I don't have any original recipes. I google what I want to make pick a recipe and make it.

I made the thanksgiving turkey a few years ago strictly following Alton Brown's method in an old Good Eats episode and everybody agreed it was the best turkey they ever had. I've been hosting Thanksgiving ever since and I assume it will be the recipe I will be remembered by.
 
2013-05-16 06:00:46 PM  
I had this discussion with the wife the other day. There were harsh words. Several airborne living room decorations. Curses, too.

At the end of the day, we decided on

http://www.tacomaworld.com/forum/food-talk/151840-foodies-bs-thread- 20 0.html#post5559269

My home-made tomato sausage soup
 
2013-05-16 06:01:35 PM  

mporter88: I cook a lot.
Most of the time just winging it.
But the thing I am proudest of is my BBQ sauce.
BBQ means different things to different people...but most seem to like
my take.
MP

My cut and paste didnt take the first time.  Dont mock...I'm home recouperating.  Pretty doped up.


In a large pot on your stove combine the following:

3 CUPS CRUSHED TOMATOES
    (ONE OF THOSE BIG CANS OR TWO REGULAR SOUP CAN SIZED ONES)

1.5 CUPS OF WATER
    (1/2 OF THE EMPTY LARGE CAN OR ONE WHOLE SMALL CAN FULL.)

2 CUPS WHITE VINEGAR
1 CUP BROWN SUGAR
3/4 CUP WORCESTERSHIRE SAUCE
    (YOU CAN CUT TO A 1/2 CUP... OR LESS IF YOU WANT)

1 SMALL CAN APPLE JUICE (6 OR 8 OUNCES)
1 SMALL CAN PINEAPPLE JUICE (6 OR 8 OUNCES)

8 TABLESPOONS CRUSHED PINEAPPLE
    (I HAVE USED MY HOMEMADE PLUM PRESERVES INSTEAD AND LIKED THE EFFECT)

1/2 CUP DARK MOLASSES
1 MEDIUM ONION CHOPPED FINE
2 TABLESPOONS KOSHER SALT (COURSE)
1.5 CUPS BOURBON (I SOMETIMES TRADE BOURBON FOR A DARK RUM.  THE DIFFERENCE IS OBVIOUS.
   & DON'T WORRY, THE ALCOHOL WILL BURN OFF)
2 TEASPOONS MUSTARD POWDER
2 TEASPOONS WHITE PEPPER
2 TABLESPOONS CHILI POWDER (OR WHATEVER BASE YOU WANT.  LATELY i HAVE TRIED THAI RED CURRY POWDER AND ITS REALLY A GOOD VERSION)
2 TABLESPOONS CAYENNE POWDER
    (NO MORE THAN 2 UNLESS YOU LIKE SERIOUS HEAT...IT WILL ALWAYS BE TAMER ON THE MEAT SO AT LEAST 1 TBSP.)

SIMMER TILL ONIONS ARE SOFT... THEN (WHILE IT IS HOT)LIQUEFY THE SAUCE TILL SMOOTH WITH A STICK BLENDER, OR IN BATCHES IN A STANDARD BLENDER (CAREFUL - WRAP ATOWEL AROUND YOUR BLENDER!)

THEN SIMMER MORE UNTIL IT THICKENS UP TO HOW YOU LIKE YOUR SAUCE.
CAREFUL NOT TO BURN IT. KEEP IT LOW. STIR IT OFTEN.

When it has the consistency you want (personally I like it very smooth), let it cool a bit, stir well, and and pour it off into mason jars.
Should fill about 2 big ones.
After it has cooled to room temperature (or just about) put the jars in the refrigerator overnight before use.

NOTE!..The flavor will not be at its final point until it has been overnight in the refrigerator. Resist the temptation to mess with the recipe any more until you have tried it the next morning. Shake before trying it. It will taste very different than the sauce you took off the stove.  It can keep in the fridge for a long time because of the acid from the tomatoes and vinegar.

i call this Ron's Brown Dog Sauce.  Named after Ron...and his Brown Dog.  Both are now long dead.
The dog was big and brown and had a bark like Satan...but was sweet underneath....just like the sauce.
Try it.
 
2013-05-16 06:01:59 PM  
An unusual stuffed meatloaf. Usually if it's called stuffed meatloaf, it's really rolled up meatloaf, but mine is really stuffed!
 
2013-05-16 06:03:23 PM  

StoPPeRmobile: thamike: StoPPeRmobile: /all salt comes from the sea

Except for rock salt from salt mines.

How did that salt get there? Old sea.


Nope. Shotgun.

www.imfdb.org

/seriously though by that rationale everything's from the sea, and that kinda takes the wind out of your snark
 
2013-05-16 06:05:09 PM  

FormerJanitor: dodecahedron: FormerJanitor: Coconut Rum Grilled Shrimp

Recipe?

Melt two stcks of butter per pound of peeled raw shrimp in a sauce pan (make sure its big enough for the shirmp too.
add a cup of coconut rum, three or four cloves of garlic. let the mixture simmer for a few minutes. Add a quatered lime and squeeze it into the mixture.
Simmer for a few more minutes. If the mixture is too bitter add more rum, if its too sweet add more lime. Let the liquid cool to room temp and put the peeled shrimp in it.
Let the shrimp marinade for at least an hour. Put on skewers and grill till pink. Its really good.


Really good, thanks!

I love this thread!
 
2013-05-16 06:06:57 PM  

abadabba: I don't have any original recipes. I google what I want to make pick a recipe and make it.

I made the thanksgiving turkey a few years ago strictly following Alton Brown's method in an old Good Eats episode and everybody agreed it was the best turkey they ever had. I've been hosting Thanksgiving ever since and I assume it will be the recipe I will be remembered by.


I have cooked that turkey and it was the best one for me also.....  Except maybe one I turned slow in front of smokey oak. I really like rotisserie poultry.  Works great for turkey.
 
2013-05-16 06:07:27 PM  
SHRIMP and GRITS

(actually, my wife's recipe, but I'd rather be remembered for her anyways, she says much less stupid stuff on the internet than me)

the grits:
get good grits, not that cheap stuff (the good stuff is really cheap too, don't worry).
1 cup grits to 4 cups water, put in sauce pot
add 2 tablespoons butter, and some salt, some pepper.
bring to boil, reduce to low, simmer covered, stirring frequently for 45 minutes.
add water if necessary.  when done to your liking, add 1 cup of cheddar and parmesan mix (mix/combine to your liking), and 2 more tablespoons of butter.

the shrimp.  (get big enormous monster sized shrimp -- whether you want heads and skins, or skinned/devined is up to you -- i keep the heads on but remove the shells around the tail, i like not having to remove the shells after cooking, but i like the flavor of the heads, so i have my cake and eat it too)

get frying pan (use something non-reactive.  steel, iron, etc.  do not use aluminum, and i don't use teflon)

cut up some bacon into 1/4 inch squares.
fry in pan till crispy, remove bacon and set aside
keep the bacon fat in pan... if you want, you can remove some, but don't throw it out.  it's more valuable than olive oil

lightly dredge shrimp in flour, season with salt pepper
in batches, very quickly cook shrimp till brown, do NOT cook through
remove shrimp as you brown each side
set shrimp aside (perhaps with your lonely bacon from before, try not to eat all the bacon)

add some chopped onions and chopped red bell peppers to the bacon-shrimp-juice in the pan
add sliced mushrooms
add chopped garlic (don't burn the garlic)
cook till soft, add some salt and pepper (optional)

add freshly chopped tomatoes, green onions
add lemon juice, stock,  cayenne, hot sauce (i add crystals, you want to add some hot sauce, because it's a way to sneak in some vinegar to de-glaze the pan.  work fast, because hotsauce vinegar is not as good at de-glazing as regular vinegar.  use a wooden spoon and scratch up anything stuck to the pan, this is your flavor, and makes cleaning easier)
cook a little, till it tastes insanely good.  which might be instantly.

add shrimp, all that previously cooked bacon, and any juices laying around (like any left over bacon fat you might have taken out earlier)

cook till shrimp are done (maybe 2-3 minutes)

serve shrimp stuff over grits.
 
2013-05-16 06:08:16 PM  
My $28 Lasagna. Chicken sausage, spinach and brocolli with a roasted red pepper alfredo sauce and 2 lbs of mozzarella.Yummy!
 
2013-05-16 06:10:25 PM  
 
2013-05-16 06:11:00 PM  

bloobeary: FREEDOM ONION SOUP:
This is a bastardized version of French Onion soup. The name's a bit of a joke on the "freedom fries" thing, and also because after the French see what I'm doing with this project, they'll probably want their name taken out of the credits.

You'll need:
1 Can French Onion Soup
1 Bag shredded mozzarella
1 Pound ground beef
6 strips bacon
Onion Powder
White Bread
A Toaster
A Blender
A Skillet
A Toaster Oven
A big spoon


let's begin:

SOUP:
In a skillet, cook the bacon until it's crispy. Break it up into pieces.
Add the ground beef to the pan, and 1 Tablespoon of onion powder.
Cook this until it's all browned up nicely.
Open the soup. Pour it into the blender.
Liquefy until completely smooth.
Pour your now liquefied soup into the pan. Cover and simmer 10min.

TOAST:
Toast slices of white bread in the toaster until golden brown.
Take the toast out of the Toaster (this is where it gets tricky) and put your toast on the Toaster Oven baking tray. Top it with mozzarella Cheese.
Toast your toast a second time, in the toaster oven, to melt the cheese and brown it up a bit.
(repeat as necessary, two slices per person)

ASSEMBLY:
Your ten-minute simmer should be nearly done. When it is, take the lid off your skillet. stir, and remove from heat.
Ladle soup into bowls. Top with excess mozzarella cheese. Put two slices of "cheezy bread" on the side for dunking.
And there you have it.


That was beautiful.
 
2013-05-16 06:12:02 PM  

oldfarthenry: I'm gonna buy me a roasting chicken & shove a beer can up its a** this weekend!


well, that does sound painful. Don't forget to open the can first!
 
2013-05-16 06:12:19 PM  
Recipes or GTFO.
 
2013-05-16 06:13:31 PM  
I make the best damn Salt Cod fishcakes you ever et.

Salt brine 4-5 nicer sized cod fillets over night in the fridge. Other fish will do, I've done this with Pollock also.
Remove from brine, rinse clean, then lightly poach in water with a cup of white wine.  Lightly, don't turn em into mush. Let cool.

Prepare the mix of the following:

1 whole bottle of Dragon Sauce
Couple shakes of Louisana hot sauce or Tabasco
1//2 cup fine diced onion
8 cloves minced garlic
2 tsp chopped Tarragon
1/2 cup chopped parsley
Salt to taste (not much, the fish is already salted)
White pepper to taste
2 eggs
2 TBSP mayo
Bread crumbs 1/2 cup or so....
1/2 bag Fresh made shredded hash browns (not the frozen kind)

Mix it all together into a nice consistency, not runny...keep adding bread crumbs until it holds together.

Flake the fish into the mixture and gently mix together...don't want to make a mush.  Form into hockey puck sized patties.  Set on tray and chill 2 hours to let them set.

Canola oil to 325 deg.

Deep fry until golden brown. Stuff into face with a nice cold Ale at your side. You can use tartar or whatever, but you won't want to.

Note, no Old Bay in this recipe.

You're welcome.
 
2013-05-16 06:15:33 PM  
I've got a few specialties but probably my most famous is Tom Kha Gai.

I make my own chicken stock in the pressure cooker but any good chicken stock will do. Then I get frozen galangal from a local asian market (we can't get it fresh here but you can in some parts of the country.) To about 3-4 quarts of chicken stock, add about two thumbs worth of galangal, cut into small rounds and pounded, with a couple of stalks of lemon grass, also pounded. Add also the bottom stems from a bunch of cilantro, a couple of tablespoons worth. If you hate cilantro you can omit this. Simmer (don't boil) for an hour. Actually the longer the better as the galangal is what gives this soup flavor. At the end of the hour, remove the galangal and the lemon grass pieces and add two cans of coconut milk and two drained cans of oyster mushrooms. Simmer for a few minutes until it's just under boiling temp (don't let it come to a boil). Add about 3 tbsp good fish sauce, let it simmer a bit, then taste. Add about a tablespoon of turbinado sugar. Taste. Add a couple of squeezes of lime juice. Taste. If the flavor balance is off, don't be afraid to add a little more fish sauce. It smells weird at first but man, it makes this soup.

Once you get the broth flavor the way you like it, take chicken breasts or thighs (I prefer breasts) and shred them apart with your fingers, throw into the pot so that they cook in the broth, this keeps the chicken very tender instead of rubbery. You can also use shrimp if you'd like, do the same thing, let it cook in the broth.
 
2013-05-16 06:15:48 PM  
My Grilled Wings!!!
Internationaly Famous!

I grill the wings to crispy golden perfection, which in itself, was a art I developed to get them just right
The sauce is made from a base of Caribean Jerk sauce, Franks, butter, L&P, and oriental sweet chile sauce (all of which, after the base, could be varied for desired taste)

They're internationaly famous because I worked for a company that hosted meetiings with site managers from about 8 other countries
We always held a house party for them and I was always reguested to make my wings
I couldn't make enough of them and would get emails afterwards requesting my recipe and instructions on how to make them
Some would call and have me talk to their wives personally
 
2013-05-16 06:16:09 PM  
Holiday Turkey Carcass Soup

Ingredients:
1)  One turkey carcass with whatever meat your tribe did not eat at the big holiday dinner
2)  Lots of carrots (between 2 & 4 pounds)
3)  As many onions as you can stand to chop (1 to 3 pounds)
4)  One big head of celery (minus a couple of stalks to garnish your Bloody Marys)
5)  Mushrooms, lots (This is the expensive part.  Generally the more mushrooms the better.  1 to 5 pounds - any variety or a mix.)
6)  salt (to taste)
7)  black pepper, fresh ground (and I mean fresh.  Don't be a weenie!) to taste.
8)  Old Bay Seasoning, several scoops, use your judgement
9)  dried bay leaves, whole (12 large or 24 small)
10)  brown rice, 1 or 2 pounds
11)  dried beans of your choice, 2 pounds (exactly, not an ounce more or less)  Maybe even one of those 15 bean mixed bags.  I often use dried baby lima beans when I can find them.
12)  ½ bottle of fresh white wine, especially if it was a little too sweet.  (optional)

Step by Step Directions:
            Make yourself a Bloody Mary.  Garnish with celery.
            Take your turkey carcass, neck, giblets, skin, pan drippings, etc. and put in your largest pot and cover with water.  You may have to tear him up, but he won't feel a thing.  He's dead.
            Bring to a boil, then simmer covered for 2 hours or so.  If you have to leave the house, shut off the stove and just leave it covered and turn it back on upon return.
            Strain the liquid (aka the stock) into one (or more) tall containers and put into fridge.  Some hours later when the fat has risen to the top and coagulated you can scrape it off and toss it out (or sell it to someone to make diesel fuel).
            Now the best time to sort the meat from the bones and skin is just a few minutes after the stock is strained for cooking and separating.  The meat will be warm and will fall off the bones easily.  If you stick it into the fridge to do later (like tomorrow) your fingers won't like the cold handling.  Please wash your hands really well before doing this (and again after.  They're going to be a little greasy.).
            If your dog has been a good girl or boy you can give them some skin or gristle, but not bones.  If a poultry bone splinters in your pup you'll never forgive yourself.
            Have another Bloody Mary.
            It's hours later, and the fat is separated from the stock.  Have a nice glass of white wine, maybe a reisling or something from Germany.
            Put the stock back into your big pot and put it on low heat.  Throw in the dried beans.
            Time to chop.  It's going to take a while so put on some music.  That Gnarls Barkley is pretty good.  Do some carrots.  If you get bored do the celery then go back to the carrots.  Then onions and more carrots.  Then shrooms and more carrots.  Dice the leftover turkey meat.  Throw things into the pot as you chop.  Put on another CD.
            Toss in some salt, some Old Bay, the bay leaves, and grind some black pepper.
            Simmer covered on low heat for a couple hours.  Maybe toss in the rest of that wine you were drinking earlier.
            Now you have an option with the brown rice.  You can add it directly to the soup pot with enough additional water, or you can cook it separately and serve the soup over a scoop of rice.  Pick out the bay leaves as you serve.
            Makes 2 to 4 gallons and freezes quite well.
            Now, drive it all over town to your friends but plan a route with all right turns and make sure your tires are fully inflated, your oil is synthetic, your plugs are platinum, and your air filter is clean.  Throw in some injector cleaner for good measure.
 
2013-05-16 06:16:33 PM  
I have a few...

Venison chili
Homemade mandu
Duenjang jjigye
Lebanese style lamb soup
Chicken cordon bleu
Red spaghetti sauce
 
2013-05-16 06:17:21 PM  

DogBlack: Holiday Turkey Carcass Soup


I do a hash, a chili, and a curry. hash is the easiest and it's bloody amazing.
 
2013-05-16 06:19:47 PM  

Blues_X: Damn good chicken soup.


This.  Whenever the BF is sick (and he gets sick alot), my chicken soup seems to help.  Smells delish too.
 
2013-05-16 06:22:45 PM  
My Chicken Kabobs:

Chicken, marinade for 24 hours in mix of worcestershire, lemon pepper, italian dressing, roasted garlic hot sauce, and a good beer.  Drain, wrap in uncooked bacon, cook on grill - brush on marinade as it cooks, add veggies or taters as desired (mine were usually portabella, green peppers, red potatoes, and red onions)

Or my Cajun Chicken Alfredo:

Take blackened chicken (likely marinated as above) and add to a mix of those Lipton Parmesan Noodles and a can of Cream of Mushroom soup - cook separately; you can serve in layers (noodles, chicken, mushroom soup), or mix together before serving.
 
2013-05-16 06:27:54 PM  
seared scallops with lemon buerre blanc

pre-heat oven to 200

get some big scallops.

pat dry, season with salt and pepper

heat up a pan with oil

put in scallops when oil is hot work in batches of 3-4 at a time

brown on each side, about 1 minute (don't move it at all until it's time to flip)

set on baking sheet, once all are done, put baking sheet in oven.

in metal saucepan,
heat lemon juice, vermouth and some chopped shallots.  not too much of this stuff, but enough to reduce the liquid by half and have stuff left to mix with the butter

remove heat, start adding slices of butter, one slice at a time, mix in until melted

increase heat to low by the 3rd butter slice or so, keep doing this, make sure not to let it separate at all, keep mixing, whisking, whatever.  make emulsion.  add a lot of butter, like a ridiculous amount, like a stick of butter

when it's perfect, take out the scallops, serve with lemon buerre blanc.  if you did everything right, the scallops are perfect.  i've never timed it, but they come out seared on the outside and just slightly undercooked in the center, which is perfect.
 
2013-05-16 06:28:45 PM  
Bacon baklava
I would use bacon scented shampoo if it were available in my area.
This is not my recipe.
Someone mentioned a version earlier and I went hunting the web.

Ingredients
1-1/2 pounds  bacon strips
1 cup  toasted chopped almonds
3/4 cup  chopped dates
10 tablespoons  butter, melted
20 sheets phyllo dough (14 inches x 9 inches)

1-1/2 cups  sugar
1 cup  maple syrup
1/2 cup  water
2 tablespoons bourbon

2 teaspoons  grated orange peel

Directions
In a large skillet, cook bacon over medium heat until crisp.
Remove to paper towels to drain.
Coarsely crumble bacon into a food processor; add almonds and dates.
Cover and process until finely chopped.Brush a 13-in. x 9-in. baking pan with some of the butter.
Unroll phyllo dough; trim to fit into pan.Layer five sheets of phyllo dough in prepared pan, brushing each with butter.
(Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the bacon mixture.
Repeat layers twice.
Top with remaining phyllo dough, brushing each sheet with butter.Using a sharp knife, cut into 1-1/2-in. diamond shapes.
Bake at 350° for 30-35 minutes or until golden brown.
Meanwhile, in a small saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Pour over warm baklava.
Cool completely on a wire rack.
Cover and refrigerate overnight.
Yield:about 3 dozen.
 
2013-05-16 06:37:13 PM  
Probably my brisket.  I grew up eating having to suffer through brisket once or twice a year at Jewish holidays and always hated it, fortunately there were always plenty of awesome fatty Jewish side dishes I could fill up on (like noodle kugel with sour cream and cream cheese).  My mom was always trying to come up with ways to make me like brisket, like a recipe that used a can or Coke as the braising liquid but to me it still sucked and was dry and tough.  I think I was just unusually picky because others seemed to like it.

A few years ago, we were having a Seder and I decided that I would make the damn brisket and figure out a way to make it palatable.  So I figured I'd try brining it, and hunted around online to find others who had done the same but no one had.  I learned that you can brine it for 2 weeks and have corned beef, or brine it and smoke it but no one had brined it and then braised it.  The thing came out as tender as good corned beef/pastrami but tasted like brisket.  Everyone raved, you could cut it with a fork and juice came out.  I'd finally found a way to make brisket moist and here's the recipe:

1 second cut brisket (second cut is fattier and therefore better, it's shaped a bit like a triangle and sits above the first cut brisket, make sure it has a decent layer of fat on it)
1/2 C salt
1/2 C sugar
1/2 galon water
1 onion roughly chopped
1 T peppercorns
2 Bay leaves
1 t whole allspice

Boil water and add everything above except the brisket, simmer and stir for a couple minutes then cool completely.  Place brisket in large ziplock bag and fill up the rest of the way with brine.  Seal back and place it in a large bowl in the refrigerator in case it leaks and leave for 36-48 hours moving around every 12 hours to make sure every part is exposed to the brine.  Then pour out brine, rinse off the brisket and let sit out for 2 hours to dry a bit.  Then prepare it as you would a braised brisket, my general recipe is below:

1 brined brisket
1 lb onions roughly chopped
.5 lbs carrots peeled and roughly chopped
.5 lbs celery roughly chopped
1 bay leaf
3 sprigs thyme
2 C red wine
2 C beef stock or more depending on pot size
2 T oil

Heat a pan large enough to comfortably hold the brisket over high heat with oil until screaming hot.  As the pan is heating, pat down the brisket with paper towels to assure that it's very dry then add to the hot pan.  Brown for a couple minutes then turn over and brown the other side.  Remove the brisket from the pan, lower heat to medium and add the onions, carrots, and celery.  Saute for about 5 minutes until they are starting to brown then turn up heat for 1 minute before adding the redwine.  Scrape the pan with a wooden spoon to get up any brown bits stuck to the bottom and cook until the wine is reduced by about 50%.  in a roasting pan or dutch oven, just big enough to hold the brisket, place the brisket inside and pour in the vegetables and wine.  Add the bayleaf, thyme and enough beef stock so that the brisket is about 3/4s submerged.  Cover TIGHTLY with either a lid or foil or both and place in a 350 oven.  Bake for 30 minutes then reduce heat to 325 or a bit lower like 315 such that it just barely simmers and cook for another 3 hours.  Remove and let cool completely in the liquid, if you keep it covered tightly you can leave it overnight as any bacteria inside is dead.  Refrigerate until chilled, remove brisket, spoon off any fat and slice brisket before returning it either to the pan or a container.  To serve, reheat and taste the liquid for seasoning, it should be fine with the salt from the brined brisket but could use a dash of vinegar to cut the richness.
 
2013-05-16 06:41:35 PM  

Farnn: Probably my brisket.  I grew up eating having to suffer through brisket once or twice a year at Jewish holidays and always hated it, fortunately there were always plenty of awesome fatty Jewish side dishes I could fill up on (like noodle kugel with sour cream and cream cheese).  My mom was always trying to come up with ways to make me like brisket, like a recipe that used a can or Coke as the braising liquid but to me it still sucked and was dry and tough.  I think I was just unusually picky because others seemed to like it.


Thanks Farnn:  Im stealing.... errr......going to try this...on Saturday.  I will give credit.  I promise.
 
2013-05-16 06:49:01 PM  

buckler: Well, I make a pretty good Chicken With 40 Cloves of Garlic.


i'd rather have 40 sushi rolls and a pretty good chicken in a soup with tofu (miso)
 
2013-05-16 06:51:01 PM  
When I used to have a yard, friends from far and wide would come for my ribs.  Ribapalooza they called it when the smoke was in the air.  Hell, a Pyramid Brewery rep even sponsored one of my barbecues.  Good free beer for all.  Folks would say, "how do you do it, Solid State Vittles?"  I'd say "it's in the rub."  "What is in the rub?"  "Ay, there's the rub.  I'm not telling."  Have to admit, I'd go out of my way to find the dinosaur bones too.  Those are the mammoth beef ribs.  Many have tried to make them right, many have failed.

I also make the best Turkish lentil and lamb shank dish in the world.  THE WORLD.
 
2013-05-16 06:56:40 PM  
I make what I call an Alabama Spring Roll that everyone says is outstanding.

Ingredients:
Pulled pork BBQ
White jasmine rice
pickappeppa hot sauce
creamy cole slaw
rice paper wraps

Make some rice (a rice maker is a must here), put it in a bowl, and add pickapeppa sauce to where the rice is slightly brown.  Add about the same amount of cole slaw as rice.  Add about twice as much pulled pork as the rice/slaw mixture (add hot sauce or BBQ sauce to the pork as you would like it to taste). .  Mix the whole concoction. Make rolls with the rice paper.

Everyone who has tried this says it is one of the best things they have ever tasted, and it is relatively easy to make if you have already pulled pork from smoking a shoulder..
 
2013-05-16 06:57:51 PM  
To be honest, for all of my professional career, my BBQ is probably the one thing I'd like to be known for.

I've done a ton of Italian, I like to make sushi and enjoy experimenting, I enjoy South Western cuisine, and I do enjoy doing haute cuisine, but there's something about simple BBQ that is just comfy. Simple killed greens, corn bread, ribs and chicken, and 'tater salad, that's just simple and direct. Maybe a grilled flank with a dry rub and finished with a butter sauce, and you've got good eating.
 
2013-05-16 06:59:28 PM  
I once won a Super Bowl potluck contest for making Pork Belly Sliders.  You could feel your heart stopping with each bite, but holy shiat were they good.  My prize?  I drank for free during the whole game.  Called in sick the next day because, well, I was.
 
2013-05-16 07:00:44 PM  

Scott_Free: I make what I call an Alabama Spring Roll that everyone says is outstanding.

Ingredients:
Pulled pork BBQ
White jasmine rice
pickappeppa hot sauce
creamy cole slaw
rice paper wraps

Make some rice (a rice maker is a must here), put it in a bowl, and add pickapeppa sauce to where the rice is slightly brown.  Add about the same amount of cole slaw as rice.  Add about twice as much pulled pork as the rice/slaw mixture (add hot sauce or BBQ sauce to the pork as you would like it to taste). .  Mix the whole concoction. Make rolls with the rice paper.

Everyone who has tried this says it is one of the best things they have ever tasted, and it is relatively easy to make if you have already pulled pork from smoking a shoulder..


That's the kind of fusion thing that I've found myself doing lately.  Looks very good.
 
2013-05-16 07:04:30 PM  
Roast duck with a mixed berry and port jus, and gratin dauphinoise (made with a whole pint of heavy cream) on the side.

NOM NOM NOM NOM HEART ATTACK.
 
2013-05-16 07:06:51 PM  

IdBeCrazyIf: I made this beef soup that was so good once, literally liquid love rolling over your tongue and down your throat

I just wish I wasn't drunk at the time and could remember the number of items I used


I made shrimp with spaghetti squash. It had the perfect mix of seasonings and heat and was delicious..it was my parents' first time eating spaghetti squash and they loved it. They keep asking me to make it again.

The problem is I have no clue what I did.. I can't even remember if I had a recipe I strayed from or if I just did it all on my own.
 
2013-05-16 07:08:34 PM  
Gorgonzola Brussels Sprout Pasta.  It's a three-step process that requires precise timing, but the results are worth it:

1.  Make bechemel sauce.  (Melt 1 tbs butter, stir in 1 tbs flour to make the roux, add 1 cup warmed milk, season with ground pepper and nutmeg, put on very low heat to reduce and thicken.)  When it starts to thicken, add 4 oz. Gorgonzola cheese, diced or crumbled, and let melt.

2. Sautee 8 oz. peeled and halved Brussels sprouts in olive oil until browned, add 1-2 tbs minced garlic just before you take them off the heat.  Transfer to a paper towel to soak up the excess oil.

3. Boil 4 oz. short pasta, whatever variety you like, al dente.

The trick is to do all three of these so they're done at the same time.  Once the pasta is drained, put it in a serving bowl, add the sprouts and toss, then cover with the gorgonzola sauce and some fine-chopped walnuts.

It's absolutely delicious, although your roommates will probably hate you for the next day or two.
 
2013-05-16 07:12:02 PM  

Solid State Vittles: Scott_Free: I make what I call an Alabama Spring Roll that everyone says is outstanding.


VERY cool idea.
I can imagine that on a hot day with a cold can of suds.
Luckily I make a mean pullable pork shoulder....and a sauce to match.
I will try your recipe this summer.
Thanks.
 
2013-05-16 07:13:47 PM  
Or maybe the cookies I used to make for my ex. He liked chocolate chip oatmeal raisin cookies but those aren't super common to come across. I combined ideas from different recipes and added my own stuff in.

He told me that his favorite cookies for the longest time were cookies his sister only made once a year bc of the time involved. He liked her's more than their mom's version of the same cookies. But that my cookies trumped both of theirs. I was pretty proud of myself.

The recipe was destroyed in the break up.

Although we are speaking to each other again so I guess he is s.o.l on the cookies if we get back together.
 
2013-05-16 07:21:18 PM  
Pollock Florentine.

I use fresh queso.

I'll be single soon, ladies...
 
2013-05-16 07:29:58 PM  
My chocolate cheesecake pleases the ladies! Other charms have not lived up
 
2013-05-16 07:31:42 PM  

spidermann: either my Cheesecurdburgers or my Italian food. But no one on here has had my Italian food except LlamaGirl, so Cheesecurdburgers.


You're already famous for those heat cloggers, Mann.

I make some of the best homemade bbq sauce, as well as a mean bacon-wrapped, bbq'ed salmon fillet. Melt in your mouth food sex right there.
 
2013-05-16 07:33:06 PM  
My sauceless spaghetti.

A tablespoon of olive oil in the pot while cooking, a dash of salt, pepper, basil, oregano... whatever you want basically.  Stir while pasta is still somewhat wet.  My kids love it, it's quick, and you can easily adjust the portion size to suit.
 
2013-05-16 07:56:18 PM  
My mole con carne. It is mindblowingly good. I've posted the step by step on tfark a long time ago. It is delicious and completely my recipe. It's the one thing that gets requested over and over, and I know my way around a kitchen.

The only other thing I'm really enamored with is my Cowboy Crack. Essentially fresh jalapenos candied and pickled with spices, They make blue cheese their biatch any day of the week.
 
2013-05-16 08:03:44 PM  

praxcelis: Theaetetus: praxcelis: wildcardjack: I've got a handful of great dishes but the one I'm remembered for is a variety of pork chop (brine sear braise) that got a picky five year old to eat it without prompting.

Sigh, I made myself feel old. That little picky eater graduates high school in a few weeks.

/It just doesn't pay to cook for one.
//Unless you're doing ghetto sous vide steak.

Details, please.  I've been wanting to try sous vide but the investment in hardware scares me off.

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-t he -worlds-best-sous-vide-hack.html

Well, thank you.  I will go spring for a plastic cooler forthwith...


You can sous vide in an electric frying pan. Several of the older models (think 1980s) have settings as low as 130. I have one I picked up at a garage sale several years back and use it to sous vide and to poach.
 
2013-05-16 08:27:29 PM  
The dish of mine that I actually created and people seem to like a lot is my Baconless Salad. I have cookbook that claims to have a salad that tastes just like bacon. It does not. But I thought it was interesting to try to make a salad that hits the salty, fatty, meaty, smoky, crunchy zone bacon resides in. Here's my current best shot:

2 avocados
2 cups kale
1 pound brown mushrooms
1 tbsp. dark soy sauce
1 tsp. liquid smoke
Olive oil for cooking

Arrage the racks on your oven so you have space for two big racks. Preheat the oven to 450 degrees. Dice your mushrooms and toss them both in olive oil. When the oven comes up to temperature spread the mushrooms on a baking sheet and put them in the oven and wait 20 minutes. In the meantime chop your kale and toss it in olive oil. When the 20 minutes is up put the kale in the oven as well and wait 10 minutes. While you're waiting dice up your avocado. When the time is up remove the mushrooms and kale (both of which should be browning nicley) and mix all of the ingredients together in a bowl. Serve immediately.
 
2013-05-16 08:39:22 PM  
My chili

/ won two 1st place awards and a 3rd
// small contests but I still brag
 
2013-05-16 08:46:27 PM  

ahab: dolphkhan: Most of my culinary successes are rip-offs from Alton Brown, Ree Drummond, or Ahab.

And one of my only really original recipes is my buffaloaf, which is amazing.  I combined parts of 3 different recipes to make it just right.
[farm9.staticflickr.com image 640x427]


You might try a bit of milk mixed with the bread crumbs first.  It's called a panade and will help keep everything more moist.  Like in this recipe:  http://www.cookscountry.com/recipes/detail/18534  Otherwise, that sounds awesome.  Great pictures also!
 
2013-05-16 08:58:35 PM  
Probably my green chili. Based somewhat on Navaho chili, it has pork loin seared over mesquite charcoal then cuber, onions, some garlic, oregano, lots offire-roasted mild green chili peppers and the secret ingredient: apple cider vinegar. A little chili powder too, but not too much: don't want the finished chili to look red.
 
2013-05-16 08:59:22 PM  

WeenerGord:  I have an old Nesco roaster with what used to be a good turkey rack and I left the rack in water too long to soak and now it is pitted.

Can I get that rack rechromed? Or something, get a new one made of stainless wire, maybe?

The wire is twice as thick as today's racks.



Anybody have any advice for me, please? I hate that this rack may be ruined for good.
 
2013-05-16 09:05:22 PM  

WeenerGord: WeenerGord:  I have an old Nesco roaster with what used to be a good turkey rack and I left the rack in water too long to soak and now it is pitted.

Can I get that rack rechromed? Or something, get a new one made of stainless wire, maybe?

The wire is twice as thick as today's racks.


Anybody have any advice for me, please? I hate that this rack may be ruined for good.


Find a local restaurant  supply.  They'll have the best crap for the best price.  Buying from places like BBB are a huge rip off.
 
2013-05-16 09:09:11 PM  

WeenerGord: WeenerGord:  I have an old Nesco roaster with what used to be a good turkey rack and I left the rack in water too long to soak and now it is pitted.

Can I get that rack rechromed? Or something, get a new one made of stainless wire, maybe?

The wire is twice as thick as today's racks.


Anybody have any advice for me, please? I hate that this rack may be ruined for good.


Hmm...

You might try rubbing it with lard or curing bacon and hitting it with high heat as you would cast iron.

Or take it to a heat-treating outfit. Most of them do chroming. I doubt you will care for the price tag, tho...
 
2013-05-16 09:20:06 PM  
Cornbread Salad

2 packages of cornbread mix (or conversely, a double batch of your favorite cornbread)
1 small jar diced pimientos
1-2 stalks celery
2 green onions
1/2 of a purple onion
6 radishes
1 bell pepper, your choice of color and taste
2 cups mayonnaise
Seasoning salt

Cook the cornbread according to directions. I prefer using an iron skillet to get the edges all crunchy. Let cool.

Put the following into a very large mixing bowl. Drain the pimientos. Dice the celery, onions (green and red), and radishes. Top and core the bell pepper, then cut a couple of slices off the top for garnishing later. Dice the rest. Quarter and slice the radishes.

Crumble the cooled cornbread into the mixing bowl. Try to leave some bite-sized pieces. Spoon the mayonnaise on top and mix thoroughly. Add mayo as necessary until the cornbread is moist. Season with season salt and mix again to taste. You can also adjust the amount of veggies to taste. Chill for several hours or overnight.

Prior to serving, you may want to add more mayonnaise as the cornbread will have soaked some of it up. Transfer to a smaller bowl and garnish with bell pepper slices and serve.
 
2013-05-16 09:22:23 PM  
Lucky Charms-crusted foie gras with a strawberry/lemon dipping sauce. Kinda like mozzarella sticks as interpreted by a crazy person who was really bored.
 
2013-05-16 09:37:04 PM  
Braised beef ribs with barley risotto.  I was watching New Scandinavian Cooking on PBS and the dude made a barley risotto.  You can do that?  Yeah, and it's awesome.  Soak your barley in water overnight.  Make like a regular risotto, 50/50 water/beef stock.  Finish with butter, parmesan, and parsley if desired.  Braise the beef ribs in red wine and whatever herbs you like.  Country style boneless "ribs" work even better.  Less fat and connective tissue.  Make a sauce or thin gravy with the wine/beef juices.  Serve with roasted vegetables and red wine and get ready for your wife to give you some much deserved attention.
 
2013-05-16 09:51:16 PM  
Desserts especially baked desserts!
peach crumb pie,
awesome brownies,
several other things that I don't remember!

It's been awhile since I had a good full size kitchen so haven't baked as much, in studio apt with basic stove, sink, and fridge( all small ) and no counter space!

I had a copy of "Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed Baking Book" that I used as a guide to making some of the best goodies evar! This and a couple new books can be had at Amazon, cheap http://www.amazon.com/Rosies-Bakery-All-Butter-Sugar-Packed-No-Holds- B arred/dp/0894807234/ref=la_B001K8GUSW_1_3?ie=UTF8&qid=1368752350&sr=1- 3

Another big hit was an Oreo Cheesecake, recipe comes from "Mick's Restaurants' Famous Oreo Cheesecake"  in Atlanta! Each slice is about 2000 calories and oh so yummy!
 
2013-05-16 10:03:10 PM  
Me:

-Turkey Chili
-Cheesy Cauliflower Casserole
 
2013-05-16 10:36:03 PM  
I made this recipe (I don't have any recipes of my own) and it is really, really good.  I made the whole recipe for just myself, and the leftovers are great.  The sauce/meat mixture really gains something the next day.  Cook the pasta separate and don't cook it to al dente (like boil the pasta 6 minutes).  It will finish cooking when you re-heat the leftovers (pasta in a big bowl with sauce, ribs etc. over the top in the microwave with Saran wrap is fine).   http://www.foodnetwork.com/recipes/guy-fieri/braised-pork-ribs-and-it a lian-sausage-recipe2/index.html

I know, it's a Guy Fieri recipe, but it's really good.

Also, this one:  http://allrecipes.com/recipe/foolproof-rib-roast/
It's funny, my family's recipe doesn't specify times except for one, you start at 2pm (oh shiat, there's three times in there, lol!).  It also doesn't specify whether to use an herb rub/crust or not.  Or even whether to sprinkle it with salt and pepper.  Or whether to put the fat side up.  On a rack above the pan or just on a baking sheet (baking sheet might be bad if there's a lot of drippings).  Or whether the resting time is included in the final 45 minutes cooking time (I'm pretty sure it is so make that time 30-35 minutes to allow for resting)   I guess I'm supposed to know this stuff!  This one specifies that it be at room temp before starting.  Mine doesn't.  But it's really the same recipe and it comes out perfect every time.  Also, my recipe specifies 400deg for the final cooking, but do 375deg (like the foolproof recipe) if you're not so high (altitude, lol).

My family's recipe goes like this:
Start at 2PM.
Pre-heat oven to 375deg.
Place standing rib roast (prime rib if you can get/afford it) in roasting pan and into the oven.  The rib roast should be at least three bones wide.  Well I guess two bones might work, but really you're going to want left-overs.
Roast for one hour.
Do not peak, DO NOT OPEN THE DOOR! You can turn on the oven light and look through the window if you must, but you really should be entertaining or preparing sides or something.
Shut the oven off after one hour,  DO NOT OPEN THE DOOR! Really, don't touch the door.  Just turn the knob to off or whatever.
45 minutes before serving, turn the oven back on to 400deg
Remove the roast from the oven.
Let rest before slicing.
This wasn't part of the recipe, but  Don't just watch it, make a pan sauce you dummy!  I guess I knew that and am adding it on.
When I do it, the bones are sliced off as one piece in the first slice and reserved for the chef and the chef's dog.

/I like to do a turkey and fixings once in a while also.  Nothing special though, just turkey, mashed potatoes, stuffing/dressing and gravy.  Maybe a green bean casserole, some buns and canned cranberry jelly.
//The carcass and other stuff makes a good turkey noodle soup afterwards.
 
2013-05-16 11:07:26 PM  

DannyJunior: I make a mean eggplant parmesan:


OMG WANT
 
2013-05-16 11:14:49 PM  
Masala fried pasta with shiatake & Chicken

/ NOT marsala... masala
// figure it out, it WILL get you laid.
 
2013-05-16 11:23:32 PM  
mmm chicken vaginas!
 
2013-05-16 11:25:02 PM  
potatos pierre and cheesy potatos .   outside of that I have many Portugeuse recipes using pork or fish that are awesome.    For the poor college kids try making a box of mac n cheese and a bag of ramen then mixing them together, so good.
 
2013-05-16 11:47:42 PM  
Sunday gravy/sauce and meatballs. Oh, and I'm required to bring my oatmeal raisin cookies to every family event.

/Italian broad
 
2013-05-16 11:54:14 PM  
Kale:

Sauté an onion, some mushrooms and a few cloves of garlic in olive oil in a wok. After a few minutes, add a couple of bunches of chopped kale and put the lid on to collect the water, stirring a few times a minute. After it cooks down season it with lowry's, cavender's Greek seasoning, and a bit of ginger (powder or shredded). Cook a little longer and then add a half a can of coconut cream.  Fight everyone else over who gets the most.

/even people who hate vegetables seem to like that shiat.
 
2013-05-17 12:14:44 AM  
Rose-flavored sokerikakku.  Makes a farking amazing base for strawberry shortcake.

Threw together a pretty tasty chili recently, but I have no idea now what I did.  There was a lot of  "Hmmmm, I bet that would taste good" involved.
 
2013-05-17 02:33:17 AM  
I'm known for my World Famous Blueberry Dessert Deluxe. Everyone loves it and wants me to make it for their birthday. Who am I to deny them?

I rarely if ever follow a recipe. I'll see one and then immediately start thinking of the changes in my mind and then VOILA! My own little creation based on someone else's idea.
 
2013-05-17 06:18:25 AM  
Smoked pork shoulder with scratchmade rub, mop and mustard based sauce.
 
2013-05-17 07:26:31 AM  
SWMBO says that I need to mention my Monggo Madness- she's never had my green chili, though. ("Monggos" is the Filipino name of mung beans, btw.) My wife's Filipina and says I make better monggos than she does.

INGREDIENTS:
Half of a 250 gram package of dried monggos, so 125 grams or about 5 ounces
2/3 cup of fatty pork meat cut into small cubes
1 small onion, peeled and chopped
1 head of garlic, peeled and slightly crushed: 8 to 10 cloves
1 each pork, chicken and tamarind bouillon (Knorr) cube
1 each medium potato, medium carrot and red bell pepper
3 tablespoons oil, for frying
2 tablespoons soy sauce, plus 1 or 2 more
Water
Ground black pepper
Steamed rice (1 cup cooked rice per serving)

DIRECTIONS:
1. Soak dried monggos in water for at least two hours. Change the water once or twice during the soaking to remove any junk. Drain.
2. While your monggos are soaking is a good time to cut up the pork, peel and chop the onion, peel and semi-crush the garlic* as well as peel and dice the potato and carrot, and deseed and dice the pepper.
3. Put monggos in saucepan with enough water to cover them well: twice as much water as monggos. Add the diced carrot. Bring to a boil then reduce heat and simmer until monggos are tender and mash easily against the side of the pan with a fork. Stir occasionally to prevent sticking and add more water as necessary. Remove from heat when done, drain excess water and set aside.
4. Put the pork in a large skillet. Add enough water to cover halfway. Bring to just boiling then lower heat slightly. Cook, stirring occasionally, until all the water has evaporated.
5. Add the oil and stir.
6. Add the onion and garlic. Stir. Cook, stirring occasionally, until the onion pieces separate and start to get tender.
7. Stir in 2 tablespoons of soy sauce. Cook until pork is nicely brown: just a couple of minutes or so. Add the three bouillon cubes.
8. Add the monggo/carrot mixture plus enough water to cover everything well: again, around twice as much water as there is stuff. Heat until bubbly then reduce heat and simmer for about 15 minutes.
9. Add the diced potato and pepper. Simmer, stirring occasionally, until potato pieces are tender. Add pepper and more soy sauce to taste.

Consistency when finished should be that of a thick soup or thin stew.

Serve over hot steamed rice. Serves 8, or 4 hungry Filipinos.

*If you trim both ends off of your garlic cloves and crush them slightly with the flat part of your kitchen knife's blade, or its handle, they're way easier to peel and are crushed just enough for this recipe.
 
DGS [TotalFark]
2013-05-17 08:57:01 AM  
Some really fantastic recipes showed up.. I can't wait to dive into some of these. Keep 'em coming!

empres77: DannyJunior: I make a mean eggplant parmesan:

OMG WANT


I know, that picture made me go "I COULD DO THIS I WILL DO THIS". May not come out as great, especially with a first try, but that simply looked fantastic. Will be surprising wifey with something like that this weekend.
 
2013-05-17 09:22:02 AM  
1 large bunch of broccoli, cut the florets off and a few very thinly sliced stems and put in COLD water to soak
1/2 cup Red Wine(Any crappy red you have left will do)
1 tsp cayenne pepper
2 tsp ground ginger
3 tablespoon oil..I like using plain old vegetable oil, not olive oil in this one

Just before you start, drain the greens and have them ready
Nuke the wine in the microwave for 30 seconds so it is very hot, but not boiling
Heat the oil in a large pan with a lid available or a wok
Once REALLY hot, add the pepper and the ginger and quickly wisk about to mix it up good
Toss in the broccoli and stir fry for about oh I guess 90 seconds to get pretty hot and the ginger and pepper have coated the florets
pour in the wine and cover with a lid so it steams

Serve with your favorite steak or steak or steak...did I say I like this with steak?  Your dog wants steak

I call it.....actually it is a variation of something that came out of the Houston Chronicle many years ago so I can't call it anything but think about, anything to make broccoli taste like red wine and ginger can't be all that bad
 
DGS [TotalFark]
2013-05-17 09:24:46 AM  

NeoBad: 1 large bunch of broccoli, cut the florets off and a few very thinly sliced stems and put in COLD water to soak
1/2 cup Red Wine(Any crappy red you have left will do)
1 tsp cayenne pepper
2 tsp ground ginger
3 tablespoon oil..I like using plain old vegetable oil, not olive oil in this one

Just before you start, drain the greens and have them ready
Nuke the wine in the microwave for 30 seconds so it is very hot, but not boiling
Heat the oil in a large pan with a lid available or a wok
Once REALLY hot, add the pepper and the ginger and quickly wisk about to mix it up good
Toss in the broccoli and stir fry for about oh I guess 90 seconds to get pretty hot and the ginger and pepper have coated the florets
pour in the wine and cover with a lid so it steams

Serve with your favorite steak or steak or steak...did I say I like this with steak?  Your dog wants steak

I call it.....actually it is a variation of something that came out of the Houston Chronicle many years ago so I can't call it anything but think about, anything to make broccoli taste like red wine and ginger can't be all that bad


I was going to do a NY strip tonight. I think I've found a side I can whip up in no time. Thanks for the tip! :D

Any good estimates on steam time? Opening it up to check it will kill that cooking process.
 
2013-05-17 10:20:51 AM  
I mold my ground beef patties into "turd-shaped" logs before grilling them and then eat them on a hot dog bun.

The wife thinks it's absolutely disgusting but my son loves it.
 
2013-05-17 11:51:03 AM  

DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.

Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?


Late to the party, but make your own damn pesto. Basil, garlic, parmesan, pine nuts, lemon juice (squeezed), olive oil in food processor. Adding other herbs is fun too, thyme, tarragon, chives, mint. Add some white wine vinegar and brush it on any non beef item you're grilling about 2 minutes before you take it off the grill.

Use fresh ingredients. No jarred minced garlic, no sprinkle parm.
 
2013-05-17 12:20:36 PM  
Taco pizza
 
2013-05-17 01:11:51 PM  

dr.zaeus: I mold my ground beef patties into "turd-shaped" logs before grilling them and then eat them on a hot dog bun.

The wife thinks it's absolutely disgusting but my son loves it.



Now there's something that you can't get at a restaurant. Oh wait

www.tackytreasures.com
 
2013-05-17 03:28:10 PM  

phenn: gittlebass: bacon stuffed baklava

What sort of begging or bribing must one do to grab this recipe you speak of?


I'm way too lazy to type it out in here, it's a lot of steps, but shoot me a PM and ill email you how to make it!

Note:
Its not close to the one that was posted in this thread, i use a different process/ingredients
 
2013-05-17 06:15:25 PM  

dr.zaeus: I mold my ground beef patties into "turd-shaped" logs before grilling them and then eat them on a hot dog bun.

The wife thinks it's absolutely disgusting but my son loves it.


Tell her it's kofte kebap; the Turks eat ground beef that way all the time.
 
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