The Recipe Thread
polycounter lvl 18
Okay so...as per Mop's suggestion, only 1 thread.
<u>Format Sugestions:</u>
-I'd prefer it we'd post comments about a recipe at the footer of a different recipe. The goal is to keep the thread a resource as opposed to a discussion.
-Try and list the ingredients and proportions first. Followed by cooking directions.
-Label the stages in logical steps. Be very spacific.
<u>Format Sugestions:</u>
-I'd prefer it we'd post comments about a recipe at the footer of a different recipe. The goal is to keep the thread a resource as opposed to a discussion.
-Try and list the ingredients and proportions first. Followed by cooking directions.
-Label the stages in logical steps. Be very spacific.
Replies
* 13 Tbsp Dessicated coconut (unsweetened, very fine)
* 4 Red Dried Chilies OR 1 tsp Chilli Powder
* 2 tsp Peppercorns
* 3 tsp Cumin Seeds
* 3 Tbsp Corriander Seeds
* 2 Tbsp Fresh Penuts or Almonds
* 1 pod Garlic
* 4 Tbsp Mild Curry Powder (Mom uses Bolts brand)
* 1/4 tsp Tumeric Powder
* 2 Onions, chopped
* 2 Tomatoes or 1/2 tin tomato paste
* 1 pinch sugar
* Salt to taste
- 10 Curry Leaves
- 2 Green Chillies, split
- 2 Chicken Bouillon Cubes mixed with 2 Cups Water
- 1/2 Cup Shrimp per person OR use Fish
1. In a coffee grinder, powder all of the dry ingrediants and put them in a big
bowl.
2. If you have extra curry leaves, blend 6-10 of them up and add them to the dry
ingrediantes.
3. Chop onion very fine to make a paste, or put in a food-processor.
4. Blend garlic into a paste.
5. Dice tomatoes, or put in food-processor.
6. Heat 4 Tbsp oil in a big pot. Drop in the curry leaves, as soon as they
sizzle, add all of the ingrediantes with a * beside them.
7. Simmer this paste for about 7 minutes, keep stirring, do not burn.
8. Add green chillies, bouillon mix, and water for consistancy.
9. Simmer the curry on low for 20 minutes - do not stir. You should see oil
skim to the surface, that means that the paste has matured into a curry
10. Add shrimp/fish and simmer another 7-10 minutes.
--> Serve with Raita if you're giving it to pussies. They need the yogurt to
be able to eat the curry
Cucumbers, and Lemon also help.
2 Medium Onions
4 Tbsp Ginger-Garlic Paste
1 1/2 Red Cashmiri Chilli Paste (Chashmiri Masala)
2 Tbsp Channa-Atta (Gram Flour or Besan)
1/2 Tumeric Pwdr
1/4 Chilli Pwdr
2 Tbsp Dhanna-Jeera (Corriander-Cummin seeds mixed)
6 Tomatoes, chopped fine
1 Potatoes, 2" squares
1 Cup Green Corriander, chopped fine
2 Green Chillies, to float
6 Chicken thighs
1 Can Drumsticks
Lime Juice to taste
Sugar to taste
Salt to taste (or 2 chicken broth cubes)
1. Fry onions golden brown and crush them to make them powdery.
2. 2 Tbsp oil of onion oil, add ginger-garlic, red chilli paste and fry until
fragrant.
3. Add tumeric, chilli powder, dhanna-jeera, and stir until fragrant.
4. Add tomatoes and corriander. Stir until soupy (see no tomato chunks).
5. Add salt to taste (or chicken broth cubes).
6. Separately: Boil potatoes until half done.
7. Mix Channa-Atta with a little water to make a paste, add to Rus, and simmer a
bit.
8. Add chicken to Rus and cook covered for 35 minutes until chicken is cooked.
9. Add potatoes and drumsticks. Can mash some of the potatoes and mix into gravy
to make it thicker if you like.
10. Separately: Mix Lime Juice and sugar together. Add to Rus.
-> Can sprinkle corriander on top as garnish when serving!
4 large Potato's
1 Tsp of Red Mustard Seeds (they are black)
6 Curry Leaves
1 Flat Tsp of Tumeric
1/2 Tsp of chilli powder
10 Stems of Cilantro (keep the stems)
3 de-seeded chilli
Salt (to taste)
Freeshly ground black pepper
Cooking Oil
1. Cut potatoes into 16ths (bite-sized)
2. Boil potato's first with a pinch of salt. Under-boil them because they will be pan fried.
3. Heat the oil to sizzling temperature.
4. Insert mustard seeds. Use a splash guard to avoid the seeds from splashing and bouncing out of the pan while frying. Once they start popping you can move fwd.
5. Add curry leaves (dry) and cummin seeds. Start stir for a minute. Make sure the cummin seeds do not turn black.
6. Add chillies, stir for a minute
7. Add cilantro, stir for a minute
8. Add all the potato's, stir to coat the potato's above ingredients.
9. Sprinkle Tumeric, chillie powder, and salt (to taste), and pepper.
Keep stirring until the spices taste like the flavor has been unlocked.
Optional:
Add fresh spinach and/or green pea's
Squeeze lemon or lime over the dish once complete.
This mixture is a base you can use to cook almost anything. Veggies, potato's, meat. It's designed to work with eggs. There are versions that include cumin, ginger and garlic. try that too if you like.
3 eggs or equivalent amount of any meat, potatoes or vegitables you like
1 Onion (med)
1.5 Tomatos (diced)
6 Corriander stems (diced)
1/2 tsp Chilli powder
1 chillie (no seeds. diced)
Veggie oil
1. deep fry onions until golden, drain oil and keep, leave onions aside draining in a colader
2. add all tomatoes and a bit of the previouslu drained oil, cook 'till they dissolve
3. add 1/3 tsp tumeric
4. add chillie powder (1/5 tsp)
5. salt to taste
6. add cilantro and chillies, cook till a dense gravy (not like soup)
add back onios
7. beat up eggs and cook everything to taste. Two heaping tablespoons of mixture per 3 eggs.
This mixture (without eggs) can be used to cook chicken, white fish, sliced beef. Be creative)
- 1lb angel hair pasta (capellini works just as well)
- 2tbsp red pepper flake
- 1/8tsp cayenne pepper
- 1/4tsp paprika
- 1tbsp lemon zest (use a microplane)
- 2tbsp lemon juice
- 4tbsp extra virgin olive oil
- 3tbsp unsalted butter
- 2-5 garlic cloves (minced)(depends on how much you like garlic)
- 1 medium shallot (diced)
1. Begin cooking the pasta per the box instructions.
2. In a large skillet, warm the olive oil and butter over medium heat. (DO NOT LET IT BOIL)
3. When mixture is almost sizzle-ready, toss in the shallot. Cook for 2-3minutes, until tender.
4. Once shallots are tender, add garlic. Cook for about 30-40 seconds, until the garlic is fragrant.
5. Drain pasta when it's al dente (or however you like).
6. Turn the heat off on the sauce. Add pepper flakes, cayenne and paprika. Mix thoroughly. Mixture should become a deep red.
7. Mix in the lemon zest followed by the lemon juice. Immediately pour over the pasta and mixe together.
If you don't like a lot of heat, you can always nix the cayenne pepper and use only 1tblsp of pepper flake.
One of my absolute favourite ways to have pasta. Really easy and fast (about half an hour to make, and it looks fancy).
2 Cloves garlic - minced
3/4 tsp crushed red pepper (less if you don't like spicy things)
2 Tbs. extra-virgin olive oil
1 28oz can diced tomatoes
3 Tbs vodka
3 Tbs heavy cream
1/2 cup parmigiano reggiano (or regular parmesan works too)
1/2 cup crumbled goat cheese
1/4 cup chopped parsley
1/2 tsp salt
1/2 tsp black pepper
3/4 lb. rigatoni (about four cups.. penne also works)
Bring a large pot of salted water to a boil.
Meanwhile in a large sauce pan over med-high heat, heat the garlic and red pepper flakes in the oil until they're just sizzling. Add the tomatoes and their juices and the vodka and bring to a boil. Then reduce the heat to a simmer and cover with a lid slightly ajar, and cook to reduce the sauce slightly (10-15 minutes).
Puree the tomatoes using a hand blender or a regular blender. If you used a regular blender, put the pureed sauce back into the saucepan. Stir in parmigiano, parsley, cream and reduce the sauce slightly for about 5 minutes.
Turn the heat to low, cover and keep warm.
Meanwhile, cook the pasta until it's done. Drain, and add to the sauce. Set the pot over medium heat and cook to let the pasta absorb some of the sauce (about 1 minute). Stir in the crumbled goat cheese and serve immediately.
Chicken and Tomatoes
Ingredients:
3 Chicken Breasts
3 Large Tomatoes
½ cup Sherry
2 Cloves of Garlic
1 Tbs. Oregano
1 Egg
½ tsp. Salt
Flat Noodles
Oil
Bread Crumb Mix:
2 cups Bread Crumbs
2 tsp. Garlic Powder
3 tsp. Oregano
2 tsp. Basil
½ tsp. Thyme
1 tsp. Salt
½ tsp. Pepper
1 tsp. Parsley
Mix bread crumb mixture in bowl, blend egg in a separate bowl. Heat oil in pan. Dip chicken in egg and cover with bread crumb mix then place in pan. Cook chicken over Medium-High heat until bread crumb coating is cooked then cover and cook chicken over low heat for 20 minutes or until chicken is done. Remove chicken from pan.
Sauté garlic in pan, then add diced tomatoes. When tomatoes are cooked, add sherry, salt, and oregano. Return chicken to pan and cook for 5min. Serve over flat noodles.
http://soccerman18.homestead.com/files/Chicken_and_Tomatoes.doc
http://soccerman18.homestead.com/files/chicken_caccitore_sandiwches.doc
http://soccerman18.homestead.com/files/Cookbook.doc
http://soccerman18.homestead.com/files/Salisbury_Steak.doc
Serves 1, or 2-3 lightweights
Ingredients:
8 cans of Tennants
Bosses Daughter(optional)
1. Drink the Tennents at a medium pace for about 4 hours
2. Optional - Ravish the bosses daughter.
Anyone got the recipe for disaster?
[/ QUOTE ]
1 snemmy
2 slices of white bread
2 slices of american cheese
butter
spread butter on bread, find butter to hard to spread
heat butter in microwave until it makes a popping noise
spread warm butter on bread until too saturated
put bread butter side down on cast iron grilled cheese skillet. lay on cheese and top half of bread. sprinkle top half with garlic powder to taste.
under cook bottom half.
flip entire thing. realize cheese is not holding top half in mid flip.
re-align bread soaked in very hot butter.
blacken bottom half of sandwich.
flip again and cook other side.
eat your half blackened grilled cheese adn be thankful you can at least heat up a can of tomato soup.
- load of hard cheddar, sliced mediumly thick
- sliced bread, as shitty and stale as you like
- butter
- pint of milk
get a frying pan and make a load of butter go hot and wet.
chuck in loads of sliced cheese, to cover the pan. Bubble and melt it.
get a slice of bread and push it around the pan, leaving a residue of cheese on the bottom
take the thin fried cheese off the bottom of the pan and plate it up - this is the bit you're going to eat
optional - chuck the bread back in the frying pan with a bit more butter for some stodge-nightmare cheesy bread accompianment no-one actually wants.
pour a pint of milk into a pint jug, the sort you used to get in old pubs. Sit in front of the Antiques Roadshow with your crispy cheese and milk and get old before your time. Give birth. Make your children resent all the really tedious stuff like buildings and hills you insist on drumming into them from an early age, when all they really want to do is go on rollercoasters and have fun.
Read the entire recipe first before you do any of this. it's important to follow step 7.) and let the chicken marinate overnight
8 med onions
4 eggs
8 tomatoes
2.5 cups sour yogurt
1 pod garlic or 3 Tbs
3 green chillies chopped
2 kg's of chicken 2/3 thighs 1/3rd drumsticks
1 small stick cinnamon
5 cardamom
2 cloves
10 black pepper corns
1 tsp cumin seed
2 tsp corriander powder
1/2 tsp mace
5 red chillies
1 star anise
1/2 tsp caraway seeds
1 black cardamom (big and black)
1/4 tsp nutmeg
Prep
1.) Chop onions in 3/4 rings. Thin and long
Fry onions until golden, drain oil and store, crush 1/3 onions after fried
2.) skin, boil, pan fry, potatos, leave to the very end.
3.) Sauce (1st bowl)
-blend tomatos
-grind chillis in spice grinder
4.) Sauce (2nd bowl)
-yogurt
-Garlic paste
-chopped green chillis
5.) Rice:
-water w/ salt to boil w/ bay leaves (2-3)
-add in rice once boiling
-turn down to rolling boiling until half cooked no lid, 10 mins
-drain out water
-spread rice on large surface to stop the cooking process (steam)
6.) Saffron
-dry frying pan
-warm saffron
-place in cup
-pour milk (3/4 cup)
-add 1/4 cup rose water to rice that is cooled
6.) Spices:
-roast spices till oils and aroma are released
-spinkle spices over chicken
7.) Chicken
-heat olive oil in a wok
-seal juices of chicken with oil and spices in a wok
-marinate chicken with all the ingredients overnight
8.) Chicken and sauce (marinated)
mix chicken everything together in a large bowl
heat up olive oil in a pan
heat meat and sauce 'till oil rizes to the top
Set aside
Layering
Layer it like you would a lasagna. Use a very deep disposable foil tray.
9.) 1st layer is gravy (just a film to avoid a crusty bottom layer)
2nd rice
3rd meat mixture
4th half of fried onions
5th rice
6th layer meat
7th rice is enough to be even
8th dot eggs and potatos in rice
-make even spaced holes all the way down
-pour saffron into hole and sprinkle on rice
-drape paper towels over the rice
-seal the top with tin foil. As air-tight as you can make it.
-Bake for an hour and a half at 350F
and
<u>Dun Daal</u>
3 onions
3 slim Japanese eggplants
1 TBS red chili paste
1 TBS (heaping) curry powder
1/2 cup coconut
4 green chilies deseeded and chopped fine
10 curry leaves
1/2 tin tomato paste
4 roma tomatoes diced
1/3 tbs turmeric
1/3 tbs chili powder
1 tbs coriander powder
Salt
Oil for deep frying
Prep:
-Dice onions fine, should equal 2 cups once fried
-Chop cilantro fine
-Dice tomatoes
-De-vein shrimp
-Blend spices 1 at a time.
Cook:
1) eggplant, diced 1/8inch sq, fry in oil w/ salt and pepper, fry til crisp and slightly brown (like onions when fried), extract and place on paper towels.
2) Re-insert oil, add curry whole curry leaves. When leaves sizzle add red chili paste. Stir til oil rises to the top.
3) Add the following ingredients in this order, cook for a few moments
-Add all other dry ingredients one by one. No particular order.
-Add chopped cilantro
-Add chopped chilies
-Add tomatoes; cook until they dissolve (thick, lumpy sauce)
-Add 1/2 can of tomato paste
-Add eggplant
-Add coconut
-Add onions
4) -Stir till a thick gravy
-Check for sweet and sour levels. Add vinegar (lemon) and sugar to compensate as needed.
5) add 8 large shrimp per person. When shrimp curls the cooking is done. Serve immediately.
<u>Dun Daal</u>
Thoor Daal (1 Cup feeds 3 people)
1 Onion (diced)
Tumeric (1 healthy pinch per cup of daal)
Salt
1) Let the thoor daal soak in water overnight, strain.
2) Add diced onions, tumeric and daal into a pot with water. Bring water to a rolling boil. Turn the temp down med to low and let it boil for 120-150 minutes.
3)Strain or blend the daal.
4)Serve with rice and patia.
you will need :
-2 cups of fackin rice
-1 small can of tuna
-1 scrambled egg in a recipient ( raw of course )
-bacon/ham/meat/plorp cutted really small squares will do.
- Mushrooms ( no , not the allucinogenic)
-two garlics ( the small part that you cut cant name it )
-olive oil
-one onion
-a pony.
cut the garlic in two halves , drop them along with enough olive oil to cover the bottom of the stove. measure the rice quantity ( two cups or three , of four or five or caca ) and throw about twice of water in a separate pan ( but NOT FULLY TWICE , like 4/3 ) , cut the onion in half and throw it into the water, put the water boiling .
While the water is boiling heat up the primary pan and when the garlic reaches a golden colour remove it and add mushrooms, bacon and whatever shits you want , stir it a bit with a wooden spoon, blabla, then add the rice ( would be better to clean it with water, but not enought to make it get rid of pp vitamin or something ) fry the rice and add the tuna , and the eggs, and stir it , avoid that it gets glued to the bottom.
when water is globbing and plorping ( boiling ) remove the onion and add it to the fried rice ,then add some salt ( you decide how much ) some vinegar AND INCASE YOU WANT safron (an india yellow stuff ).
Put it in the lowest boiling , i mean the fire must seem VERY weak , near faiting. and let it boil for 20 minutes.
this is enought for a main course but if you want serve with turkey beef with a creamy sauce . YUM !!!
happee cuuking !1
P.s - pak, going to try those eheh
hmm i live right next to shirley (hall green)