Delicious food thread!

[Sidelle]

I'm absolutely loving hearty soups this winter and I have a new favorite: Mexican Albondigas soup. I made this for the first time about a week ago and it was fantastic - so I'm making it again tonight and was asked to double the recipe. There was much complaining about the lack of leftovers last time. :D

I'm really hoping there are other people here who like to cook (or just like good food) and feel like posting because I'm always looking for new things to try. Any ideas relating to other people's favorites would be much appreciated.

Anyways.. Albondigas is ridiculously delicious and I highly recommend trying it at least once in your life. I know it's Mexican but it doesn't necessarily have to be spicy if you don't like that sort of thing. (Extremely finicky kid even loved it and begged for more.)

http://www.culinarytrends.net/albondigas%20lg.jpg

[nilbog]

Could you post your recipe?

[Hailto]

Could you post your recipe?

[Telin]

I made a recipe based on Olive Garden's Zuppa Toscana soup. It's a rich and spicy potato soup and so far has great reviews.

http://www.food.com/recipe/better-than-olive-gardens-zuppa-toscana-493203

Zuppa Toscana
http://img.food.com/img/recipes/49/32/03/large/picgA2LPL.jpg

1 lb ground mild Italian sausage
4 -6 russet potatoes, thinly sliced or peeled and diced
1 -1 1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 large white onion, chopped
3 garlic cloves, minced
4 tablespoons real bacon pieces
10 cups water, divided
7 teaspoons better than bouillon chicken base
1/3 bunch fresh kale, stemmed and torn
1 cup heavy cream
salt and pepper
shredded pecorino romano cheese (optional) or parmesan cheese (optional)

Directions:

1 In a large pot on medium-high heat add the ground sausage and crushed red pepper flakes. Using a spatula, break up the sausage until it's cooked through. Pour sausage into a large bowl and set aside.

2 In the same pot add the olive oil, chopped onion, and bacon pieces until the onions become translucent. Add garlic and cook for an additional 5 minutes.

3 Add 2 cups of water to the pot and stir well. Add the chicken concentrate and stir to combine. Then add the remaining 8 cups of water.

4 Add potatoes and cook until fork tender. Add a little salt to the broth if necessary to make sure the potatoes will absorb for maximum flavor.

5 After potatoes are done, add the cooked sausage back into the soup. Skim off most of the fat from the sausage that floats onto the surface.

6 Add the fresh kale and stir in to allow the leaves to soften slightly.

7 Add the heavy cream and stir.

8 Salt and pepper to taste.

9 Garnish each serving with shredded parmesan or pecorino romano cheese, if desired.

[Sidelle]

ALBONDIGAS SOUP (this makes around 10-12 servings)

Meatballs
2 lbs lean ground beef
2 cloves garlic, minced
1 sm onion, minced
1/2 cup italian breadcrumbs
2/3 cup uncooked long-grain white rice
2 eggs
4 Tbsp water
1 tsp salt
1/2 tsp black pepper

Soup
8 cups water
8 tsp beef bouillon granules
1 clove garlic, minced
1 small onion, minced
1 lime (need juice only)
6 carrots, sliced
4 stalks celery, sliced
2 lg potatoes, peeled & diced
2 (14.5 oz) cans stewed tomatoes (mexican style)
2 tsp chili powder
1 1/2 tsp dried oregano
2 tsp ground cumin
1 tsp crushed red pepper flakes
fresh cilantro (chopped, for garnish)
salt & pepper to taste


Directions
Mix all meatball ingredients together and shape into tiny balls.

Heat the water in large stock pot and add bouillon. Bring to a boil and drop in the meatballs. Cook for 5 minutes. Add garlic, onion, stewed tomatoes (with juice), chili powder, oregano, cumin, and red pepper flakes. Bring to a boil again, then add the carrots, celery, potatoes, and lime juice. Bring down the heat and simmer for 30 to 45 minutes, while stirring occasionally, until the vegetables are tender. Season to taste with salt and pepper. Garnish with fresh, chopped cilantro.

__________________________________________________ ________________


This recipe is pretty customizable. Some people like different veggies or less spicy, etc. It's pretty hard to mess up, really. Hope you give it a try and enjoy. =)

[Sidelle]

I made a recipe based on Olive Garden's Zuppa Toscana soup. It's a rich and spicy potato soup and so far has great reviews.

http://www.food.com/recipe/better-than-olive-gardens-zuppa-toscana-493203

Oh, that one looks good. Might have to try that. :)

[Lune]

My dad makes this, it's good shit

[Klendathu]

Made this the other night, went over pretty well -

Ingredients:
1 tablespoon vegetable oil
14 oz package smoked pork sausage, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
3 cloves garlic, minced
28 oz can crushed tomatoes
1 teaspoon Creole seasoning
½ teaspoon cayenne pepper
½ teaspoon dried thyme
¼ teaspoon salt
16 oz package rigatoni pasta

Instructions:
Heat oil in a large skillet over medium-high heat. Add sausage, and cook 6 minutes or until browned, turning often. Add bell peppers, onion, and garlic; cook 6 minutes or until
tender. Stir in tomatoes, Creole seasoning, cayenne pepper, thyme, and salt. Reduce heat to medium, and cook, stirring frequently, 5 minutes or until thoroughly heated. Cook pasta according to package directions. Serve sausage mixture over pasta.

That's copypasta (pun intended) of the recipe. I usually tweak it and make garlic-butter-wine sauce while cooking the sausage, then add some diced tomatoes as well as the crushed. Throw in some parsley flakes and basil. If I need to really extend it, I add some kind of pasta sauce after cooking the rigatoni, then combine the whole mess in a stock pot and let it simmer for an hour or so on low heat.

Edit: Recipe calls for veg oil, but ffs use EVOO.

[Swish]

P99 needs a YouTube cooking channel.... members of the community post to it etc ;)

[Sarajo]

I saw this because I searched recipe as I'm stressed over homework and reverting to 1999 eating habits.
I want to start another recipe thread about disgustingly unhealthy but ravenously delicious food that can be made in a hurry to eat during med breaks.
In the meantime: It's winter. Have some

http://31.media.tumblr.com/e3d809b028bc43f97c298bfda634ebd6/tumblr_ml9zawjk1H1s5dnbqo10_1280.jpg
KRINGLE
(Estonian cinnamon roll)

'dat dough:
2 1/4 cups flour
1/2 tsp salt
3/4 cup lukewarm milk
1 tbsp sugar
15 g fresh yeast (1 envelope or 2.25 teaspoons active dry yeast)
1/8 cup (30 g) melted butter
1 egg yolk

Cinnamon-toast-crunchy filling:

1/4 cup (50 g or 1 stick) softened butter
4 or 5 tablespoons sugar
3 teaspoons cinnamon
3 teaspoons chopped nuts, optional

Directions:
1: In a medium bowl stir fresh yeast with sugar until it gets nice and moist. Stir in the lukewarm milk and then add the egg yolk and melted butter.

2: In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. (Yeah forget all that, I use a stand mixer. It's the kitchenaid thing like the one at yo momma's house) Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. If you're cheap and your house is cold, microwave a mug of water for 1m30s then stick the bowl in the microwave for a ghetto-ass proofing box that's warm and humid and moist.

3: While the dough is rising, mix together the filling: it's just the softened butter, sugar, and cinnamon.

4: Preheat oven to 400 F (200 C). Line a pan with parchment paper.

5: On a floured surface (countertop? Stove top? Big ass wooden cutting board?) roll out the dough to make it about 12" by 18".

6: When it's rolled out, spread most of the filling out over top of it, evenly. (http://25.media.tumblr.com/d3ea9afae012f493a66a28ea6cb738bc/tumblr_ml9zawjk1H1s5dnbqo4_1280.jpg)Leave a 1/2 inch frame around the edges.

7: Roll the dough (http://25.media.tumblr.com/9528de69b44e5a93a469caa8d3bdf53b/tumblr_ml9zawjk1H1s5dnbqo5_1280.jpg)as if you were making cinnamon rolls. But this time, get a sharp knife and, leaving it connected at one end, start cutting (http://31.media.tumblr.com/0d9083b0c7813242b9da0a01164b0316/tumblr_ml9zawjk1H1s5dnbqo7_1280.jpg)it in half lengthwise.

8: Start braiding the two pieces, (http://24.media.tumblr.com/e8dbd08537619aa5aec4454c390a998b/tumblr_ml9zawjk1H1s5dnbqo8_1280.jpg)trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).Pinch the ends together and form a wreath. (http://31.media.tumblr.com/f47c680160af4c79b2fa18b912dcc8b3/tumblr_ml9zawjk1H1s5dnbqo9_1280.jpg)

9:Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.

10: Bake for 20-25 minutes until golden brown. (http://31.media.tumblr.com/e3d809b028bc43f97c298bfda634ebd6/tumblr_ml9zawjk1H1s5dnbqo10_1280.jpg) For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).

[Culainn]

:eek: want.. so bad.. I'm definitely going to make that cinnamon roll.

[Tradesonred]

Yesterday made some random recipe with stuff i had in my fridge.

I have a rice cooker so started off with that, some good basmati rice.

Vegetable oil, red peppers, onions, celeri to start, with coriander powder and chili powder. Cook that up for 5mins, then add 3 eggs. Let those cook, then add a little black beans in the mix.

When all this is almost done, throw some good tortilla corn chips in the oven so theyre warm when the recipes done.

Mix in a little salsa to the eggs, peppers etc recipe. Then top off with grated cheese.

I had half an avocado on the side, too lazy to make guacamole XD

Final touch: Plain yogourt (sour cream better but none on hand), chopped cilantro on top and lime juice all over that shit

Scoop up the rice and eggs/vegetable mixture with the corn tortillas

Great success

[Tradesonred]

This guy is currently in hiding and broadcasting indian food recipes from his secret base location after a contract was taken out on him by other indian chefs for how easy he lays it out for you to make restaurant grade indian food:

http://www.youtube.com/watch?v=tD9O-L2Xvzo&list=PLecDmWZ6vbWT4BVSgQeDzvbZqSPq-hvxR&feature=c4-overview-vl

Thats the first indian recipe that made me think, holy shit, i can do this. Im doing it!

[Oogei]

making both the cin bun and the soup.

[Vyal]

http://thebenjamin.files.wordpress.com/2008/06/primanti_bros2.jpg

I has recipe... =)

[Ahldagor]

http://www.cooksandeats.com/wp-content/uploads/2011/03/Guinness.jpg

any stew is better with guinness as the liquid.

[Sidelle]

Yummy lookin stuff you guys are posting. :) I look forward to trying them out.

[Pokeman]

http://i.imgur.com/eeHUSiz.jpg

+

http://25.media.tumblr.com/tumblr_mbjysfAShJ1rf058bo1_1280.jpg

[Tradesonred]

http://www.cooksandeats.com/wp-content/uploads/2011/03/Guinness.jpg

any stew is better with guinness as the liquid.

Fuckin A beer stew :)

[r00t]

Making shredded beef tacos tomorrow night (taco tuesday). Marinating a big ol hunk of beef right now in lime juice, jalapeno olive juice & regular jalapeno juice, some habanero tobasco, red chile, chicken broth, onions, garlic cloves, roasted garlic salt, and a ton of sea salt. It will have sat marinating for 36 hours and then be in a crock pot for 10. Gonna put it in mini taco shells with rice and cheese in the taco and eat like 40 of them.

https://scontent-b-ord.xx.fbcdn.net/hphotos-ash3/t1/p526x296/1654371_10202118879348212_1731095668_n.jpg

We made stir fry (stir fry friday) and for that I marinated some sirloin in lemon & lime, terriyaki sauce, habanero olive juice, habanero tobasco, garlic, onion powder, sea salt, and a shit load of red pepper flakes. We got those wet noodles from the grocery store and put mushrooms, onions, broccoli, carrot, and some other veggies into a wok. Shanna made terriyaki sauce but Idk what she put in it. It was so amazing I ate like 3 bowls.

seconding the beef jerky and malt liquor. shanna is an amazing cook and has me eatin better now tho

[Tradesonred]

http://thebenjamin.files.wordpress.com/2008/06/primanti_bros2.jpg

I has recipe... =)

What is it, looks good

Thread makin me hungry right now

[Shannacore]

Making shredded beef tacos tomorrow night (taco tuesday). Marinating a big ol hunk of beef right now in lime juice, jalapeno olive juice & regular jalapeno juice, some habanero tobasco, red chile, chicken broth, onions, garlic cloves, roasted garlic salt, and a ton of sea salt. It will have sat marinating for 36 hours and then be in a crock pot for 10. Gonna put it in mini taco shells with rice and cheese in the taco and eat like 40 of them.

https://scontent-b-ord.xx.fbcdn.net/hphotos-ash3/t1/p526x296/1654371_10202118879348212_1731095668_n.jpg

We made stir fry (stir fry friday) and for that I marinated some sirloin in lemon & lime, terriyaki sauce, habanero olive juice, habanero tobasco, garlic, onion powder, sea salt, and a shit load of red pepper flakes. We got those wet noodles from the grocery store and put mushrooms, onions, broccoli, carrot, and some other veggies into a wok. Shanna made terriyaki sauce but Idk what she put in it. It was so amazing I ate like 3 bowls.

seconding the beef jerky and malt liquor. shanna is an amazing cook and has me eatin better now tho

This was really tasty.

We made broccoli + cheddar soup last week, too. I made a french loaf to go with it, it was really delicious.

Chicken alfredo and butternut squash soup is on the menu this week.

[Shannacore]

Shanna made terriyaki sauce but Idk what she put in it.

Can of beef broth, sugar, lots of soy sauce, rice wine vinegar, sesame oil, and powdered garlic/onion/ginger. Thickened with corn starch.

[Portasaurus]

http://thebenjamin.files.wordpress.com/2008/06/primanti_bros2.jpg

I has recipe... =)

PRIMANTI BROS. FOR THE FUCKING WIN OF WINS

[Tradesonred]

PRIMANTI BROS. FOR THE FUCKING WIN OF WINS

Oh shit, i should never have googled that, gonna have to take out the pots and cook something up now lol

[Kimmie]

PRIMANTI BROS. FOR THE FUCKING WIN OF WINS

Primanti's just makes you regret life and have to go to the potty :(

[Mac Dretti]

http://thebenjamin.files.wordpress.com/2008/06/primanti_bros2.jpg

I has recipe... =)

Wu'd bang

[Portasaurus]

Primanti's just makes you the best at life and have to go to the awesomeness bank to make a very very substantial deposit :cool:

ftfy

[Lron]

I have been eating a lot of my own dandruff lately.

[Rellapse36]

Lron you're fat

[Calabee]

lol @ primanti.... a smoked meat sandwich with colesaw

[Tradesonred]

lol @ primanti.... a smoked meat sandwich with colesaw

lol cetait tu vraiment ca, ca avait lair du fromage

[Calabee]

selon la description sur le site oui, ya du cheese itoo

et man wtf, ca l'air ''smoked meat'' c'est un terme quebecois... j'savait pas. En me corrigant:

Lol @ primanti a pastrami sandwich with colesaw

[Pokeman]

http://www.cloverleaf.ca/images/products/448/CloverLeafChunkLightTunaYellowfininWater.jpg

+

http://asset4.wellmedia.ca/i/291cd5a6473306154c793227590850cf_ra,w403,h403_pa,w 403,h403.jpeg

[Pokeman]

http://www.cloverleaf.ca/images/products/448/CloverLeafChunkLightTunaYellowfininWater.jpg

+

http://asset4.wellmedia.ca/i/291cd5a6473306154c793227590850cf_ra,w403,h403_pa,w 403,h403.jpeg

adding

http://4e2c4a75b45f91d165b8-f1343ecef75bfbb5129598191530262e.r38.cf2.rackcdn.c om/wp-content/uploads/2013/05/KraftDinner.png

+

http://thoroughlymediocre.com/wp-content/uploads/2012/08/tumblr_m1z7egQoJU1rsbvbho1_500.jpg

to the above makes v good "actual meal"

[JackFlash]

p99 foodies......lol

[Portasaurus]

adding

http://4e2c4a75b45f91d165b8-f1343ecef75bfbb5129598191530262e.r38.cf2.rackcdn.c om/wp-content/uploads/2013/05/KraftDinner.png

+

http://thoroughlymediocre.com/wp-content/uploads/2012/08/tumblr_m1z7egQoJU1rsbvbho1_500.jpg

to the above makes v good "actual meal"

Oh, hello ME. I didn't realize I played this game, too!

[Tradesonred]

You guys have a good rice pudding recipe? Not that many variations im guessing but hey. Like im probably gonna add a touch of cinnamon on top of the recipe i found on the net.

Gonna wait 45 mins see if anyone has a 5 star recipe (lawl) then startin on it

[Lojik]

You guys have a good rice pudding recipe? Not that many variations im guessing but hey. Like im probably gonna add a touch of cinnamon on top of the recipe i found on the net.

Gonna wait 45 mins see if anyone has a 5 star recipe (lawl) then startin on it

GL hope you find the almond

[Telin]

You guys have a good rice pudding recipe? Not that many variations im guessing but hey. Like im probably gonna add a touch of cinnamon on top of the recipe i found on the net.

Gonna wait 45 mins see if anyone has a 5 star recipe (lawl) then startin on it

I was thinking how I'd love to have rice pudding with vanilla bean. I ended up finding this with orange and rum added. It's something different.

http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2013/9/12/1/FN_Giada-DeLaurentiis-Rice-Pudding_s4x3.jpg.rend.sni18col.jpeg
http://www.foodnetwork.com/recipes/giada-de-laurentiis/rice-pudding-with-vanilla-bean-orange-and-rum-recipe.html

[Telin]

I posted this Olive Garden Alfredo recipe years ago after finding a leaked version, which I altered slightly to better match what I knew about the recipe from working there during college. It really does taste just like the restaurant, on a good day!
This is one of the best recipes to make your own version of Olive Garden's famous Alfredo sauce.

This sauce is very versatile. Add grilled marinated chicken for a great Chicken Alfredo. Add sautéed shrimp and scallops with Old Bay Seasoning, white wine, shrimp stock, and chopped green onions for Seafood Alfredo. Extra sauce can be frozen for later use.


Olive Garden Alfredo Sauce
http://img.food.com/img/recipes/17/37/12/large/pickLqry9.jpg

2 quarts heavy cream
1 lb butter
2 tablespoons flour
1 lb freshly grated parmesan cheese
4 ounces Fontina cheese
3 tablespoons minced garlic
1 teaspoon salt
2 teaspoons black pepper

Directions:

1 On medium heat, add butter, garlic, and flour until butter is melted. Do not brown garlic.

2 Whisk in the heavy cream until hot.

3 Slowly add the freshly grated cheeses into the hot cream mixture. Finally add the salt and pepper. Stir often to make sure no cheese settles at the bottom.

4 Simmer until all the cheeses are melted and the sauce reaches the desired thickness. Do not let this sauce boil, or it will begin to separate and the cheeses will become grainy.

5 Serve with pasta and garnish with freshly grated pecorino romano cheese (used by restaurant), if desired.

[Sidelle]

Looking at Alfredo pic made me gain 20 lb instantly. Dear god, 2 quarts of heavy cream.. Lol

[Telin]

This is one of my favorite pasta recipes which was inspired by a restaurant dish. This has a nice, rich parmesan cream sauce with herbs and white wine. This may seem like a lot of steps, but it is not hard at all. This is not healthy by no means.


Tuscan Garlic Chicken Recipe
http://img.food.com/img/recipes/49/82/33/large/picoqnjur.jpg
1 (22 ounce) bag frozen grilled chicken breasts (Tyson Grilled & Ready Strips)
1 red bell pepper, cut julienne
1 lb fettuccine pasta, cooked al dente in salted water
5 garlic cloves, minced
1 3/4 pints heavy cream
1/2 cup butter
1/2 cup white wine (Recommend chardonnay)
6 ounces grated parmesan cheese
3 -4 cups fresh baby spinach leaves
2 tablespoons sun-dried tomatoes packed in oil, chopped
2 tablespoons flour
1 teaspoon dried thyme
1 teaspoon dried basil

Directions:

1 Preheat oven to 375 degrees. Slice the bell pepper julienne and place on a baking sheet. Toss peppers in olive oil and 2 minced gloves of garlic and spread them out. Season with salt and pepper and place in oven.

2 Roast peppers for 10-15 minutes until edges begin to darken and the peppers become tender, stirring peppers halfway through. Set roasted red peppers aside.

3 Bring a pot of water to boil and cook pasta while following the next steps.

4 In a medium sauce pan on low-medium heat, add 3 cloves of minced garlic, 2 tablespoons olive oil, and stick of butter. After butter melts, whisk in the flour.

5 Add the white wine to the sauce pan. Add the thyme, basil, and sun-dried tomatoes to the sauce. Allow to simmer 2 minutes until wine has reduced.

6 Add the heavy cream to the sauce. After sauce comes back up to temperature, slowly stir in the Parmesan cheese. Stir often until cheese is melted and the sauce becomes smooth. Allow the sauce to simmer on low heat while preparing the chicken.

7 In a large saute pan on medium-high, add 2 tablespoons of olive oil and the frozen chicken breast strips. When the chicken is halfway warmed-through, add the roasted red peppers and saute until the chicken is well browned.

8 Reduce the heat to medium and pour the sauce over the chicken and roasted red peppers. Stir well to incorporate all the browned chicken bits from the bottom of the pan.

9 Add the spinach and stir well to allow sauce to wilt the leaves.

10 Add the drained fettuccine pasta to the saute pan and stir using tongs to coat the pasta well.

11 Serve with fresh garlic bread and salad. Enjoy!

[Rellapse36]

Dear god, 2 quarts of heavy cream.. Lol

[Telin]

Looking at Alfredo pic made me gain 20 lb instantly. Dear god, 2 quarts of heavy cream.. Lol

Yeah LOL.

This makes a gallon, so you'd definitely have to cut it in half at least if you're making it for for only one or two people.

[Lojik]

Feijoada

https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcQjzg8gqc24mxdHA-y0Qg0wQq7V_6Vq8LSmjhRdxoaJTeuu3nVJ

Don't know how to make it but it's pretty good.

[Ahldagor]

fejoada is damn good. that cheek meat is really the best

[JackFlash]

Yeah cheek makes guanciale too...mmmm

[Mac Dretti]

http://farm8.staticflickr.com/7166/6840098877_e09aecf6f1_o.jpg

http://www.schmoozemag.com/wp-content/uploads/2008/11/coke-can.jpg

[Rellapse36]

http://onthefiredotcom.files.wordpress.com/2013/03/ssammich_4501.jpg%3Fw%3D536

[Shannacore]

That alfredo recipe.... jesus.

It's almost identical to how I do mine, except I will not use that much heavy cream because that is fucking nuts. 1 cup heavy cream is sufficient if you substitute the rest with milk.

Knowing what a roux is, how to make one, and what recipes a roux is used for instantly +10s your skill in cooking imo.

[Sidelle]

Yep, this. ^^

And no more shitting up my thread, Rellapse!

[Rellapse36]

http://onthefiredotcom.files.wordpress.com/2013/03/ssammich_4501.jpg%3Fw%3D536

shit sandwich

[Lron]

Stop hitting on my gf relapse.

[Rellapse36]

Lron I have saw your RL pics and I have no worries that you are indeed single in rl

[Lron]

You wanna have a handsome off relapse? Tell me the time and place bro.

[myriverse]

Yeah LOL.

This makes a gallon, so you'd definitely have to cut it in half at least if you're making it for for only one or two people.
"At least!" Figure that gallon can serve 24 people... at least. There really shouldn't be more than 2/3 cup of sauce per serving.

[Shannacore]

https://scontent-a-lax.xx.fbcdn.net/hphotos-frc1/t1/1798729_10202149794801079_852426225_n.jpg

Butternut squash soup. Sean hadn't tried butternut squash before.

[Sidelle]

Looks tasty. I've never actually tried butternut squash before, either. So how did he like it?

[Fame]

Butternut squash soup is confirmed pretty good, add sausage if you're not a faggot, enjoy.

[r00t]

never had squash at all before. it was really good, better than the broccoli cheese soup we made a few days ago (which was amazin itself). There was a roasted jalapeno in it which gave it a really good kick

we talked about putting some bacon bits on it (if we had them). I am a proud 'merican carnivore so some really finely ground sausage does sound good. The vegan version was super good on its own though, and dunkin garlic bread on it omfg I am hungry now

[Shannacore]

never had squash at all before. it was really good, better than the broccoli cheese soup we made a few days ago (which was amazin itself). There was a roasted jalapeno in it which gave it a really good kick

we talked about putting some bacon bits on it (if we had them). I am a proud 'merican carnivore so some really finely ground sausage does sound good. The vegan version was super good on its own though, and dunkin garlic bread on it omfg I am hungry now

Had chicken broth, was not vegan bab

[r00t]

good

[Bardalicious]

This guy is currently in hiding and broadcasting indian food recipes from his secret base location after a contract was taken out on him by other indian chefs for how easy he lays it out for you to make restaurant grade indian food:

http://www.youtube.com/watch?v=tD9O-L2Xvzo&list=PLecDmWZ6vbWT4BVSgQeDzvbZqSPq-hvxR&feature=c4-overview-vl

Thats the first indian recipe that made me think, holy shit, i can do this. Im doing it!

Pras this thread and this post, just made this Chicken Makhani tonight and it was delicious. That video rocked for seeing the process, it was lacking on specific quantities though (the description amounts didn't nearly match what was shown for some things).

Served it with brown basmati rice and steamed broccoli. 10/10 would eat again.

[r00t]

Shanna got me a meat dehydrator for valentines day so I made some beef jerky.

I bought 2.5lbs of top sirloin and split it in half for 2 bags of marinate. One bag was soy sauce based and the other was worcestershire. We put a shitload of fresh minced garlic cloves, roasted garlic powder, red pepper flakes, habanero tobasco, lemon, lime, sea salt and cracked pepper in both bags. I trimmed the steaks and poked em with a fork and they sat marinating for about 14 hours.

We used kitchenaid meat grinder attachment and ground the meat twice. We had 4 different seasonings and cures that shanna got me. We packed it all in a meat gun and put strips into the dehydrator at 150 for 2 and a half hours. It's a lot different from any storebought jerky I've had. It is crispy on the outside but still very chewy and has a lot of flavor.

Clockwise from top left: cracked pepper and garlic, hot n spicy, smokey, and teriyaki.

http://i.imgur.com/otmQaE0.png

[Bardalicious]

Get a smoker for A+ jerky imho

[BahamutDF]

Chicken Paprikas

Once you go Hungarian you never go back.

[JayN]

that jerky looks like buds lol shit photo

someone post up a nice big old juicy pork butt/shoulder, love me some bomb ass taco truck carnitas

[Shannacore]

We couldn't snag reservations at The Melting Pot for V-day, so Sean got me a fondue pot! We did cheese fondue over the weekend.

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/t1/1959777_10202168604471309_185933233_n.jpg

[BahamutDF]

Chicken Paprikas

Once you go Hungarian you never go back.

http://upload.wikimedia.org/wikipedia/commons/f/fd/Paprikahuhn.jpg

For the uninitiated.


BTW Shanna that looks delicious. You a good cook?

[Shannacore]

BTW Shanna that looks delicious. You a good cook?

I'd say so~

I'm versatile and can cook a wide range of cuisines. I enjoy cooking, and would even call it a hobby.

[BahamutDF]

That's awesome. I'm learning how to cook better myself. My wife works late 4 nights a week, so I have the time to learn. Also to experiment since it's only for myself.

Your boyfriend is a lucky guy. Never underestimate the power of good cooking in a relationship.

(I know you don't know me from a hole in the wall as I'm new here, but I read that ENTIRE RL pic thread yesterday because it was full of epic win so I have almost a creepy familiarity with you from your posts in that topic)

[Shannacore]

That's awesome. I'm learning how to cook better myself. My wife works late 4 nights a week, so I have the time to learn. Also to experiment since it's only for myself.

Your boyfriend is a lucky guy. Never underestimate the power of good cooking in a relationship.

(I know you don't know me from a hole in the wall as I'm new here, but I read that ENTIRE RL pic thread yesterday because it was full of epic win so I have almost a creepy familiarity with you from your posts in that topic)

Hahahaha. How long did it take for you to go through a 6.5k post thread?!

Experimenting is the best way to learn. Two most important things: Never underseason, and always taste as you go.

[BahamutDF]

Hahahaha. How long did it take for you to go through a 6.5k post thread?!

Experimenting is the best way to learn. Two most important things: Never underseason, and always taste as you go.

....This is going to sound really neckbeardish of me (I'm not I swearz), but she was working yesterday, I didn't have work, and for whatever reason forumquesting was appealing to me more than EQing. By 11am yesterday I was looking for a topic worthy of my time, and sure enough, RL pic thread (no matter the forum, these are ALWAYS worth reading haha).

Within minutes, I was damn near falling out of my chair at the hilarity of it all. I'd say I was reading from 11-2, 3-6, and then one big chunk 7-11 to finish it. So yeah, a hefty chunk of the day. Because the whole damn thing was priceless I didn't skip posts or pages.

[Sidelle]

Make delicious french fries at home without deep frying.

Best Baked French Fries (http://allrecipes.com/Recipe/Best-Baked-French-Fries/Detail.aspx?event8=1&prop24=SR_Thumb&e11=oven%20baked%20french%20fries&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results&soid=sr_results_p1i3)

I tried this recipe recently and these were the best fries ever. Works with sweet potato fries too, my kid's favorite. I think they're better than fried. Only thing I did differently was to soak the potato slices in a bowl completely covered with the sugar water for 20-30 min, then drain and rinse in collander. Also important to pat well with paper towels so they don't go in the oven wet.

Btw, they don't taste like sugar from the soak. I guess that's just supposed to release starch or something. They come out perfect inside.

[Shannacore]

Sidelle - GREAT recipe! That's how I've always done my fires. The sweet potato version is so good.

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-frc3/t1/1779197_10202181478513152_1872080010_n.jpg

We made taquitos tonight! With calabacitas. That Sean didn't eat them 'cause he hates delicious vegetables.

[Sidelle]

Sidelle - GREAT recipe! That's how I've always done my fires. The sweet potato version is so good.

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-frc3/t1/1779197_10202181478513152_1872080010_n.jpg

We made taquitos tonight! With calabacitas. That Sean didn't eat them 'cause he hates delicious vegetables.

Looks amazing! God I love taquitos. Had some delivered last week along with some delicious chicken enchiladas. I am new to the mexican cooking, only made albondigas so far from scratch. Homemade enchiladas will be next!

[Sidelle]

Going to bed before I get super hungry and wanna eat something. Haha :)

[Hailto]

Can confirm that having a g/f that appreciates quality cuisine and fine dining is nice.

[BahamutDF]

Can confirm that having a g/f that appreciates quality cuisine and fine dining is nice.

I concur with said confirmation.

[Sebekkha]

Easy and Tasty desert .

Excuse English terminology .

Whip a 350g of double cream until thick , add amaretto liquor to taste, and mix in a load of crushed amoretti biscuits.

Sweat down a punnet of raspberrys with some sugar to take away the sharpness and strain into a coulis

Serve in tall glasses and garnish with a sprig of mint !

[BahamutDF]

Yumm.

[Bardalicious]

http://upload.wikimedia.org/wikipedia/commons/f/fd/Paprikahuhn.jpg


I dunno. From the ingredient list, that looks like a poor version of chicken makhani. I just don't see paprika as a primary spice giving this dish enough flavor. Then again, I can't buy any decent paprika locally. Homemade Spätzle is A+ though.

[Sarajo]

My cooking has been uninspired lately, and I feel all Depression Level: Van Gogh about it.
So today I was like, "What would I make for breakfast IF I was inspired?" and of course the answer was:
Waffles.
With Kahlua syrup.

So the thing with waffles is, a lot of people had a bad experience with a waffle iron and are afraid to try again. Pancakes are so much easier, right?

Here's how we fix your delicate psyche and build up your waffle confidence again:
IRON RULES
1) Thou shalt not use pancake batter in a waffle iron. Use the recipe below.
2) IF your waffle iron isn't seasoned with decades of grease and oil, use cooking spray.
3) Ignore the "indicator" light. The true indicator of a waffle's doneness is watching the steam. When the steam stops, the waffle's done and is turning golden brown and good to pull out.
4) The first few waffles will be light colored and floppier than a raid full of monks and necros breaking into PoFear. They're still edible; just understand that as the iron heats up and the grease renders down and the sugars in the waffle caramelize, future waffles will be more properly golden brown.

Waffle batter:

(This is a labor of love. It takes some modicum of effort. If this bothers you, go buy some Eggo© Chemical Shitstorm flavor frozen GMO waffle food product with natural and artificial flavors and colors).

1 3/4 cups of Flour
2 Teaspoons of Baking Powder
1 Tablespoon of Sugar
1/2 Teaspoon of Salt
(^these are dry ingredients. Whisk them together in a bowl and set aside)

3 egg yolks (separate from the whites; we need to whip the whites)
1 3/4 cups of milk
1 TBSP vanilla extract
(beat the yolks, add the milk and beat more, then add the vanilla and watch it swirl all trippy before beating that, too)
1/2 cup of Vegetable oil
(Add the wet to the dry, mix 'em up, then beat the oil into that mixture last)

3 egg whites
(beat these with an egg beater or an electric mixer, until stiff peaks form. You can use a whisk or push whisk or a forking fork too; just pretend you're rubbing one out, it's the same muscles and speed)
(ed.: Why do you think it's called 'beating' eggs?)
(fold the egg whites into the rest of the batter until just combined, but still floofy)

Directions(if you can't read my interspersed italics)
1) Mix all dry ingredients.
2) Combine Yolks and milk and vanilla.
3) Stir your new beige milk into dry ingredients.
4) Stir the oil into your batter.
5) Beat the egg whites until stiff peaks form. STIFF peaks, not just any peaks! Beat them as much as they can be beaten before breaking down.
6) ~gently fold~ egg whites into the batter. You are now ready to cook.
7) Optional: (But good policy) preheat oven to 170 F or 250 F or whatever its lowest setting is. You can only cook one waffle at a time on your iron, so you need to keep them hot. So put them on a rack or plate or pan or something in the oven.
8) Spray waffle iron with non-stick spray unless it's an ancient waffle iron that has decades of grease buildup. When in doubt, spray or add oil with a high smoking point.
9) Pour 1/2 cup on to the waffle iron, dead center. Yeah I know it's weird, and looks like almost jello consistency, but that's how waffle batter should be. Life is not a Bisquick commercial. You think half a cup isn't enough, and want to use a full cup? How bout you shut the full cup(at least try 1/2 first)
9) Cook the waffle until no more steam is coming out. Be patient. I'm talking about 2-5 minutes, on high, per waffle. They should fall right out (or with a gentle nudge from a fork, fall right out) like yo momma's teeth after all that meth she smoked.

Repeat steps 8) through 10) if necessary.

Hot Kahlua Sizzurp
Hot Coffee Mod(You can save this shizz for last. It literally takes 2-3 minutes start to finish)

2/3 Cup of Kahlua or Tia Maria Liqueur
1/3 Cup of Water
3 Tablespoons of Honey

Mix in a pan. Heat it up and simmer, 2-3 minutes. Freebase the evaporated alcohol. It burns because it's coffee fumes, too. That's the smell of adulthood.
Once it doesn't smell like alcohol anymore, or 2-3 minutes have gone by, it's ready. (Personally I cut the recipe in half and it was plenty for 2 people)

Because the syrup is cloyingly sweet, drink some black coffee (with maybe just a pinch of salt) for the perfect pairing.

[Bardalicious]

Got a hearty LOL out of that write-up.

Best waffle maker ever:

http://ab.wsimgs.com/wsimgs/ab/images/dp/wcm/201336/0018/img4c.jpg

Expensive though.

[Sidelle]

I can't even recall the last time I had a waffle. Excellent idea. Looks like you put lotsa love into yours. Sounds delish. My son's b-day is coming up and I bet he would love these as an extra special "from mom, with love" breakfast. :)

[Sarajo]

Got a hearty LOL out of that write-up.
Best waffle maker ever:

That's really neat! I hope it has the attachments for different things too, like those Italian waffle cookies and Taoyaki and stuff.
But it reminds me of another point: Some insist on buttermilk, but if you don't feel like buying any (or making your own w/ vinegar or lemon juice) just use regular milk. The waffles will live.

[Sirken]

https://www.purdue.edu/enjoyfoodbeactive/images/recipes/recipeBreakfastBur.jpg

(not my photo, but ill update with mine next time i make them ;) )

[Sidelle]

Aww yeahhh. There is always room for delicious variations of breakfast burritos. These are popular at my house. I sometimes even whip these up for dinner - because there is never a bad time of day to eat these. Nom nom..

[BahamutDF]

I dunno. From the ingredient list, that looks like a poor version of chicken makhani. I just don't see paprika as a primary spice giving this dish enough flavor. Then again, I can't buy any decent paprika locally. Homemade Spätzle is A+ though.

Aye, just a random internet pic. The dish my mother cooks all home made looks a lot better. Her Spätzle is just off the charts. She takes the time and does it properly.

[Sebekkha]

What's this difference between a Burrito and a Fajita then ? UK is not clued up on Mexican food except for Olde El Paso Mexican food kits which taste foul

[Mac Dretti]

https://www.purdue.edu/enjoyfoodbeactive/images/recipes/recipeBreakfastBur.jpg

(not my photo, but ill update with mine next time i make them ;) )

Who the fk has sliced kiwi next to a fat ass breakfast burrito

Shopped photo is obv shopped

[Sarajo]

What's this difference between a Burrito and a Fajita then ? UK is not clued up on Mexican food except for Olde El Paso Mexican food kits which taste foul

I can't believe you don't like the taste of our 100% ORGANIC(-chemistry derived) American produced Mexican-flavored food substances!


But to answer your question, Burritos are rolled up like... blanket on a burro (mule).
https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcSc867sOyWGspvNKjuV5Nqt5ETpnHD4a Kj84BsgdS8LbKCxh0S8
Historic photograph of the donkey my grandparents rode across the border

So the word really just means "little donkey", probably because it resembles a bed roll or blanket that's rolled up on a donkey but small enough to hold in one hand and/or fit in one's mouth. When I lived in Arizona, 4 miles from the Mexican border, the Mexican restaurant in town still called the dish "Burros (http://www.urbanspoon.com/cities/76/restaurants/788670/menu_photos/106890)".(You can barely see it under the "a la carte" section of the menu on the right)

Fajitas are from faja, meaning like a strip of something, or a sash or belt (http://www.foodtimeline.org/foodmexican.html#fajitas). That could be strips of beef, pork, chicken, peppers, onions, human flesh, whatever. The reason the two get confused sometimes is because tortillas are often served with fajita platters (the platter itself is just a bunch of stuff cut up into strips and cooked in a 500 something degree cast iron skillet, with a pile of refried beans and lettuce and guacamole and whatever else)

[Sidelle]

Historic photograph of the donkey my grandparents rode across the border

Rofl. :D

[Lune]

I can't believe you don't like the taste of our 100% ORGANIC(-chemistry derived) American produced Mexican-flavored food substances!


But to answer your question, Burritos are rolled up like... blanket on a burro (mule).
https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcSc867sOyWGspvNKjuV5Nqt5ETpnHD4a Kj84BsgdS8LbKCxh0S8
Historic photograph of the donkey my grandparents rode across the border

So the word really just means "little donkey", probably because it resembles a bed roll or blanket that's rolled up on a donkey but small enough to hold in one hand and/or fit in one's mouth. When I lived in Arizona, 4 miles from the Mexican border, the Mexican restaurant in town still called the dish "Burros (http://www.urbanspoon.com/cities/76/restaurants/788670/menu_photos/106890)".(You can barely see it under the "a la carte" section of the menu on the right)

Fajitas are from faja, meaning like a strip of something, or a sash or belt (http://www.foodtimeline.org/foodmexican.html#fajitas). That could be strips of beef, pork, chicken, peppers, onions, human flesh, whatever. The reason the two get confused sometimes is because tortillas are often served with fajita platters (the platter itself is just a bunch of stuff cut up into strips and cooked in a 500 something degree cast iron skillet, with a pile of refried beans and lettuce and guacamole and whatever else)



A+ post

[Ahldagor]

http://www.whataburger.com/files/food/129854608176670505Canvas-menu-photos0016TaquitoTrio.jpg

[arsenalpow]

made this (http://deadspin.com/how-to-make-risotto-the-foodstuff-of-love-1507966505) and this (http://www.foodnetwork.com/recipes/paula-deen/coconut-cream-bread-pudding-recipe.html) for Valentine's Day

[Sebekkha]

I'd love to visit the USA just to stuff my face, man vs food I'd quite popular here and the food and little diners look so characteristic rather than our endless amount of chain eateries

[quido]

When I make Alfredo I buy one quart of heavy whipping cream and a block of Romano and a block of Parmesan. This is enough Alfredo for 3 pounds of dry pasta, granted I'm not some stupid hoe who needs to smother my plate with sauce. Since Alfredo doesn't reheat well I generally only prepare as much as I think will be eaten then.

I personally think a roux makes alfredo worse. I also think Olive Garden's alfredo is some of the worst I've ever had - it is so bland and runny/gritty. I never even liked alfredo until I had some that was home-cooked and not from some idiot restaurant.

Jeremy's Alfredo recipe:

Lightly fry some minced garlic in clarified butter or olive oil

Add cream and heat to a light boil while stirring

SLOWLY work in your grated cheese and stir making sure all cheese is amalgamated before adding more

Add pepper to taste (I like a fair amount of black pepper and a little bit of white pepper)

Heat on medium heat while constantly stirring to add a little thickness - about 10 minutes. If you're stirring less frequently, use less heat and more time.


Enjoy!

[JackFlash]

Roux in alfredo? Blasphemy....

[Bardalicious]

Olive Garden is the McDonalds of Italian food..

Chicken Gnocchi soup, salad and breadsticks literally the only thing I'd eat there.

[Ahldagor]

When I make Alfredo I buy one quart of heavy whipping cream and a block of Romano and a block of Parmesan. This is enough Alfredo for 3 pounds of dry pasta, granted I'm not some stupid hoe who needs to smother my plate with sauce. Since Alfredo doesn't reheat well I generally only prepare as much as I think will be eaten then.

I personally think a roux makes alfredo worse. I also think Olive Garden's alfredo is some of the worst I've ever had - it is so bland and runny/gritty. I never even liked alfredo until I had some that was home-cooked and not from some idiot restaurant.

Jeremy's Alfredo recipe:

Lightly fry some minced garlic in clarified butter or olive oil

Add cream and heat to a light boil while stirring

SLOWLY work in your grated cheese and stir making sure all cheese is amalgamated before adding more

Add pepper to taste (I like a fair amount of black pepper and a little bit of white pepper)

Heat on medium heat while constantly stirring to add a little thickness - about 10 minutes. If you're stirring less frequently, use less heat and more time.


Enjoy!

crushed red pepper been tried? i'm a damn addict for it and wondering.

[Pokeman]

http://www.evanswholesale.net/images/products/beatrice-cottage-cheese-2-percent-500ml.jpg

[Mac Dretti]

http://www.evanswholesale.net/images/products/beatrice-cottage-cheese-2-percent-500ml.jpg

W diced tomatoes salt and pepper

[Pokeman]

ya

[quido]

crushed red pepper been tried? i'm a damn addict for it and wondering.

I'm sure it's fine, but I personally think red pepper is a little much for alfredo.

[Orruar]

crushed red pepper been tried? i'm a damn addict for it and wondering.

If you want some kick to alfredo, I'd suggest cayenne. You don't want something like crushed red pepper with seeds/flakes that fuck with the consistency.

[Ahldagor]

noted on that orruar. danke.

[Bardalicious]

Season the meat/seafood appropriately. I prefer a garlic peppercorn blackened shrimp or chicken. Or use a spiced pasta, especially if you're capable of making your own, such as paprika alfredo noodles.

[Pokeman]

http://cdn.sheknows.com/chefmom/articles/2008/05/bunch-of-radishes.jpg

[Swish]

I'd love to visit the USA just to stuff my face, man vs food I'd quite popular here and the food and little diners look so characteristic rather than our endless amount of chain eateries

I actually can't finish a large McDonalds meal in America, shit is just too much :/

I can't remember the last time I didn't finish one here.

[Gaffin 7.0]

lol lil skinny bitch

[Hailto]

I actually can't finish a large McDonalds meal in America, shit is just too much :/

I can't remember the last time I didn't finish one here.

Tons of fat fucks in England too. England basically the United States of Europe.

[Swish]

Tons of fat fucks in England too. England basically the United States of Europe.

Yeah we're not far behind you :rolleyes:

[Hailto]

Swish becoming the new Kagatob in terms of annoying posts.

[Gaffin 7.0]

Swish becoming the new Kagatob in terms of annoying posts.

agreed

[Sidelle]

Looking for a good chicken enchillada recipe if anyone has one.