The Recipe Thread

WaterBomb

WaterBomb

Two kids no brane
is a Top Smogon Discord Contributoris a Forum Moderator Alumnusis a Battle Simulator Moderator Alumnus
Pretty self explanatory, post good recipes here. They can be family recipes or something you once found on the internet that turned out really well. My only stipulation for this thread is that you post recipes you've actually TRIED, not just google searching some random crap and posting it here. I'll post a few of my own later on.
 
Here's a very simple family one, we dont really have a name for it, we just call it german pasta. It's pretty much the only one I know on the top of my head, as its just too easy (and so good).

Anyways, what you need is:
- pasta (use the good, egg based pasta, other crap doesnt quite cut it)
- mini bratwurst sausages
- tomato sauce, could be self made, but not neccesarily
- parmezan cheese

So its fucking simple, prepare the pasta, and start cutting the sausages in smaller pieces. I usually cut em in three pieces, as thats just the right size for it. Then bake the sausage pieces in a pan. Try timing the pasta and sausages correctly so they finish intime. Its better to finish your sausages before pasta though, as you can just keep em on a low flame. Remove water from pasta (I know theres a word for this, but my mind wont bring it up), remove fat and other crap from sausages. Add tomato sauce to sausages in pan, dont let it boil. Now serve pasta and add sausagesauce on top. Serve with parmezan cheese on top. Excellent meal.

I'll get a picture the next time I eat it. As for the taste, dont compare it to pasta bolognese, as thats far away from the taste. Its pretty hard to describe. Its also important to remove the oil and butter rests from the pan you baked the sausages in, as that really ruins the sauce if you leave it in.

Got some more recipes if anyone is interested (although I think you wont), but I cant just whack em on here without some details I need to remember first.

Oh, yes I like cooking.
 
Bowl of Cap'n Crunch (sweetened corn and oat) cold cereal

bowl-capn.jpg


Ingredients:
  1. Box of Cap'n Crunch sweetened corn and oat cereal (1)
  2. Container of milk (1) [the amount of milk depends on your preferred MtCR*]
Utensils and cookingware:
  1. Bowl (1)
  2. Spoon (1)
Procedure:
  1. Gather the required ingredients, utensils and cookingware as specified above.
  2. Break the seal on the reclosable top of the box of Cap'n Crunch. Take extra care not to tear the flap used to close the box and maintain freshness.
  3. Open the internal plastic bag at the top. Make sure that you do not make the opening too wide or too small, just the right size to pour a steady stream of cereal. Also take precaution before opening the plastic bag so that you do not fling cereal throughout the eating area by opening the bag too recklessly.
  4. Pour the desired amount of cereal into the bowl. Don't pour too much cereal into the bowl or else it will overflow when you add milk.
  5. Pour the desired amount of milk into the bowl containing the cereal, keeping your MtCR in mind.
  6. Close the milk and then close the box of cereal by inserting the tab found on the top into the small opening on the opposite flap.
  7. Put the milk back in the refrigerator, begin eating using the spoon, and enjoy. Make sure to wet the cereal before eating it or collect some milk in the spoon with the dry pieces of cereal.
Yes, believe it or not, I have prepared this dish many times before. When you see all the steps in the procedure, you may doubt your culinary prowess. Don't be discouraged, follow the instructions I have laid out for you, and you will master this dish in no time at all.

*MtCR - Milk to Cereal Ratio - the amount of milk you like to have in one bowl of cereal compared to the amount of cereal present in the bowl.
 
You should open a restaurant.


I just like to throw what ever I can onto a tortilla and call it a quesadilla.

EDIT: My mom and I always make this delicious cake thing. If I can get the recipe from her when she gets home from work, I'll share it.
 
I don't cook, I just kinda leech off my brother and sister-in-law since they love making and preparing food. However, if I ever get bored and want to make something it'll definitely be this: Perfect Chocolate Chip Cookies from America's Test Kitchen.

Apparently what ATK does is tamper with recipes until they have something that's perfect. Whether to add this much brown sugar or this much milk, and what not.

Let me say, to anyone who likes baking from scratch, that these cookies are fantastic and the best ever. Mrs. Field's, Toll House, etc. cannot compare to these. It might take some trial an error to get them perfect (we were lucky since and baked for the right amount of time) in terms of crunchyness/chewiness, but man, these make me try other cookies and be like "whatever, I've had better," like a massive douche.
 
I just had a load of home made burgers, pretty nice seeing as they are low fat versions.

Ingredients:

Lean Beef Mince (though other mince works well, especially lamb)
Grated cheese (cheddar is good, can be anything you like though)
Salt and Pepper

Method:

Mix the mince and cheese together, add a pinch of salt and pepper.

Form the mix into burger sized balls, place on a hot pan (or alternatively, grill) until cooked.

Serve with onions and in a bun. Good stuff.
 
Can we try to limit the posts to ACTUAL recipes, and/or intelligent comments/suggestions about a posted recipe? This is not intended to be a spam thread -_-
 
a really really nice, simple recipe that's fairly quick and is absolutely beautiful -


455gr/1lb dried spaghetti
sea salt and freshly ground black pepper
extra virgin olive oil
2 cloves garlic, peeled and finely chopped
1 or 2 dried red chillies, crumbled
400gr/14oz peeled raw prawns
1 small wineglass of white wine
2 heaped tablespons sun-dried tomato puree, or 6 sun-dried tomatoes blitzed in a blender
zest and juice of 1 lemon
2 handfuls of rocket, roughly chopped

Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.

Meanwhile, heat 3 good glugs of extra virgin oilive oil in a large frying pan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and saute them for a minute. Add the white wine and the tomato puree and simmer for a couple of minutes. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.
 
Here's one I perfected when I was 16;

4 apples (preferably low acidity, such as braeburn)
4 pears
1/2 cup white sugar
25g slightly salted butter
A splash of Calvados (or Cider if you want)
100ml apple juice
2 Cinammon sticks
1 tsp cloves
1 tsp crushed black peppercorns
3 Star anise (If you hate liqorice, leave these the hell out)

1) Core, peel and quarter the apples and pears.

2) Heat up a pan on high, pour in the sugar and let it caramalise, try to melt it evenly so it doesn't melt around the edges.

3) Add the Peppercorns, Cloves, cinammon sticks and aniseed (if you use it), then add the butter to stop it separating.

4) Place the apples and pears in the pan and fry for about 5 minutes, turning them often until they're golden all over, then add the calvados or cider (Calvados may ignite so stand back unless you like fire, cider won't catch fire).

5) Pour in the apple juice and let it bubble until the liquid has reduced and become thick and syrupy, take it off the heat and let it cool for a short time. You can fish out the anise and cloves if you want, although it's not necessary.

6) Divine among 4 plates and pour the remaining sauce over each, serve with ice cream or cream or whatever it is you crazy kids are eating these days.

Also, try to avoid using pears that are too ripe as they have a tendancy to break apart in the pan, also the end result will be sweeter if you use calvados, but cider is generally cheaper and if you aren't very handy in the kitchen you're better of using it as it won't catch fire. In the event calvados does catch fire, just let it burn and impress your friends with your mastery over fire, bonus points if you can time it to ignite when you yell "Flame on!".
 
Well this isn't a recipe per se, but I thought I'd share my family's method for leftover pasta. Allow me to note that I come from an Italian family 9well, on one side), and while we don't make our own pasta, we do make our own sauce, and we take great pride in that. Anyways we happen to make it in huge quantities and use it throughout a period of a couple of weeks, simply preparing pasta as necessary. Of course, what if you want a quick lunch of leftover pasta? DO NOT MICROWAVE LEFTOVER PASTA. Here's what we do-

-Leftover pasta + sauce
-Free sauce
-Olive Oil
-Frying pan (not sure if this is ingredient or whatever, not used to recipes)

1. Cover bottom of pan with olive oil
2. Pasta soaks of sauce while in refridgerator, so be sure to add more sauce
3. Dump sauce in frying pan
4. Cook until warm
5. Enjoy

Pretty simple, takes about 10 minutes and is surprisingly (like really surprisingly) good. I'm not sure how this works with canned sauce though. =/
 
2 Potatoes
2 Eggs
Some red pepper, onions and mushrooms

Cut up the potatoes and make hashbrowns. STEP ONE COMPLETE. Cook up the two eggs but leave the yolk soft and gooey. Put the eggs ON TOP OF YOUR HASHBROWNS and then break the yolk so it oozes all over the hashbrowns.

Then cook up all the vegetables and put them on top. Shit's delicious.

Simple but effective.
 
Not Scicky said:
2 Potatoes
2 Eggs
Some red pepper, onions and mushrooms

Cut up the potatoes and make hashbrowns. STEP ONE COMPLETE. Cook up the two eggs but leave the yolk soft and gooey. Put the eggs ON TOP OF YOUR HASHBROWNS and then break the yolk so it oozes all over the hashbrowns.

Then cook up all the vegetables and put them on top. Shit's delicious.

Simple but effective.
Click to expand...

When you say cook the eggs, do you boil it or fry it? And how do you cook the vegetables? Boiled, fried or buttered?
 
that sounds about right. there are a couple local recipes that serve really similar dishes on their brunch menus, except they throw some chorizo sausage into the mix too. killer stuff. :v

i am kind of a lousy cook, i only have about one real dish that i make and i can never get it right. i bake a lot of cookies, though, but my repertoire is pretty limited and so i would like to expand a bit. i will check out the perfect chocolate chip cookies in xaq's link, but if anyone else has any good cookie recipes, i'd love to here 'em. i'll post a coupla my favorites in a little while.
 
This is a good thread. Good thread indeed.

I've been trying to get more into the culinary arts these days, but finding time and motivation is a pain, when a bowl of cereal is so simple and easy.

Anyway, making Caramel's this winter was a great way to save money on giving christmas gifts.

Caramel Candy

2 cups white sugar
1 cup brown sugar
1 cup corn syrup
1 cup evaporated milk
1 cup butter
1 cup whipping cream

Toss it all into a pot, and let it sit on the stove on med-high for 40 to 60 minutes.
Not a big fan of candy thermometers, but you should be able to tell when the caramel is getting close to ready texture wise. Then either take it off right away, or let it cook more if you're into the toffee-ish sort.

Then just plop them into discs, or cut into squares, or whatever suits your fancy.
For a really decadent experience, grind up some Godiva, or any sort of preferred chocolate, and coat the caramels in them.
 
Egg Taco

You need:
1 cup of chorizo (online recipes are what we use)
1 tortilla
1 egg

Scramble egg.
Put in tortilla.
Put some of chorizo on top of that.
Put additional toppings on if necessary.

Save rest of chorizo as delicious snack.
 
I make some good cheesey scrambled eggs.

2-3 slices of cheese (I usually use American)
2 eggs
milk
pepper
BBQ sauce

1. Break the eggs into a bowl and mix them up, adding some milk as you do so. After the eggs are mixed up add 1-1.5 slices of cheese, then mix it some more.
2. Pour the eggs into the a pan and add a little bit of BBQ sauce, then fry them and mix/break/scramble them. When the eggs are halfway done add some more cheese and some pepper.
3. When the eggs are just about done put the last of the cheese ontop and let it melt into the eggs. I usually wait until the eggs start to brown a little before I take them off the heat.

Serve with some toast and you have yourself a nice breakfast.
 
Mm I have a lot of recipes...

Budget Tuna Pasta

can o'tuna on OIL (NOT WATER), and extra oil if needed
1/2 box of those sieved tomatoes that come in a box (like, a very neutral tomato sauce)
1 onion
3-4 cloves of garlic or to taste
a handful of spaghetti for 1-2 persons
optional: an anchovy out of a can, cut up finely
optional: grated cheese


Bring water to boil
Add spaghetti boil as directions say
Cut and peel onions, mince garlic
Open can of tuna, pour oil from tuna in frying pan (with perhaps some extra oil) turn on medium
Add onions
When done (not super-brown, just cooked) add tuna and perhaps anchovy. stir well
Add garlic for like half a minute or so
Add tomato sauce, stir well
Your pasta is now done. Drain with a colander and add to your sauce (or put the spaghetti in the pan and add your sauce)
eat

Or my favourite, rich, creamy cheese sauce and bacon pasta:

Several tablespoons of, preferably, REAL butter
several tablespoons of flour
A bag of grated cheese (or grate a good amount of it yourself). I use old Gouda cheese as it's cheap here. You can use any cheese that is well aged and melts well.
COLD Milk. The amount is something you have to experiment with. I use 1/4th of a liter or something. Make sure it comes right out the fridge or yoru sauce will fail miserably.
a handful of pasta for 1-2 people (if you make more sauce, make more pasta. d'oh)
1 onion
Half a package of bacon (if you want it vegetarian, you can ommit it)

Bring water to a boil. Add pasta and boil as directiosn say
Cut onion.
Fry bacon in the pan wherein you will make your sauce. Also add your onion
When bacon is done, but not super crispy, and onions are also doone, add your butter and melt it
Now is the crucial step: add a couple of tablespoons of flour, and mix very rigorously. If you do it right, you have a nice flour-paste now. If you are not a very good cook you might want to have removed your bacon/onion so you can make this flour paste using onnly the bacon and butter fat.
This needs to cook for a few more minutes
Now, add your cold milk while continuously stirring. If you used enough butter, it shouldn't lump. I've hardly ever have it lump, to be honest.
Your pasta should now be done; drain it.
Your sauce should have thickened. Too thick? add more milk. Too thin? heat for a few more minutes. But dont worry, it will thicken as we add our cheese.
Turn the fire on low and add grated cheese. It should magically dissolve. Don't overheat.
If you removed it from your sauce, add the bacon and onion. Top with extra cheese, serve and be amazed by this deliciousness.

This pasta isn't even that fattening. The only fat is in our bacon, the butter and maybe a bit in the cheese. Bottom line is; you CONTROL the amount of fat. It's proabably a lot more heatlhy than the shit you eat at a fast food chain.

You might want to eat it with a salad:

Salad Recipe:

Lettuce in a bag
Olive Oil
Vinegar
Anything you have that tastes well in a salad such as: olives, pickles, those little cubes of bread you put in your soup, feta cheese...

Mix every ingredient together.
If you spill while mixing, pick it up from the floor, wash it and eat it yourself.
I know this recipe requires great skill, but it's worth every drop of sweat.

Chicory Salad:
2-3 chicories (you know, the white vegetable with a slightly bitter taste)
an apple
some walnuts (you can buy them already crushed in a bag or box nowadays)
some raisins
several tablespoons mayonaise
tablespoon vinegar
teaspoon mustard

If you have time, soak the raisins in water for a couple of hours. If you don't, forget about it.
Core out the chicories with your knife. You do this by removing a cone-shaped part out of the backside of the chicory. This wastes less of it than just cutting off one-third of it, which would be a waste. Still, it's better to remove too much than not enough. this should remove most bitter and hard parts
Cut it in small desirable pieces
Core out an apple. You can peel it if you want, but the crunch of the skin might be desirable and gives a pretty color.
Cut it in small pieces
Drain the raisins if you soaked them, and add to the chicory together with the apple and walnuts
Mix mayonaise, mustard, a splash of vinegar (not too much !). Adjust this mix to your taste
Add this sauce to the salad, mix and enjoy
 
DarthVader317 said:
I make some good cheesey scrambled eggs.

2-3 slices of cheese (I usually use American)
2 eggs
milk
pepper
BBQ sauce

1. Break the eggs into a bowl and mix them up, adding some milk as you do so. After the eggs are mixed up add 1-1.5 slices of cheese, then mix it some more.
2. Pour the eggs into the a pan and add a little bit of BBQ sauce, then fry them and mix/break/scramble them. When the eggs are halfway done add some more cheese and some pepper.
3. When the eggs are just about done put the last of the cheese ontop and let it melt into the eggs. I usually wait until the eggs start to brown a little before I take them off the heat.

Serve with some toast and you have yourself a nice breakfast.
Click to expand...
I have two questions, since I'm interested in trying this!

1- How much milk do you put?
2- How do you mix the (solid) cheese slice with the eggs before being put in the pan?
 
SMZ said:
I have two questions, since I'm interested in trying this!

1- How much milk do you put?
2- How do you mix the (solid) cheese slice with the eggs before being put in the pan?
Click to expand...
You don't really need much milk for scrambled eggs made this way, just add a big splash of it and you'll be fine.
As for the cheese, I would thinking grating it would be easier, though if you use slices they'd melt more evenly in the pan.
 
Neonian said:
You don't really need much milk for scrambled eggs made this way, just add a big splash of it and you'll be fine.
As for the cheese, I would thinking grating it would be easier, though if you use slices they'd melt more evenly in the pan.
Click to expand...

^ this.

Protip for everyone: With scrambled eggs, milk is commonly added simply to add a bit more substance, or "fluff" to them. This is not just specific to the recipe above - adding a splash of milk ANY time you make scrambled eggs is a good idea :).
 
SMZ said:
2- How do you mix the (solid) cheese slice with the eggs before being put in the pan?
Click to expand...

I usually just break it up with the fork while mixing the eggs. There'll still be chunks, but by putting it in there it mixes and melts into the eggs more than when added later.
 
Ok this is a good one. It is my variation on chicken cacciatore. It is pretty simple and really tasty.

Ingredients:
  • 500g Chicken, chopped (Breast or thigh, either is good)
  • 1 medium brown onion, chopped
  • 1 Capsicum, chopped
  • 400g canned tomatoes (chopped or crushed)
  • A couple rashers of bacon, chopped
  • 1 cup of white wine
  • 1 cup of chicken stock
  • 1 tbs chopped rosemary
  • 1 bay leaf
  • Olive Oil
Steps:
  • Brown the chicken in a little oil in a large saucepan or pot.
  • Remove from pot and set aside. Add bacon, onion and capsicum and saute until onion is softened and bacon is browned.
  • Add herbs and stir for one minute until aromatic.
  • Return chicken to pot and add the remaining ingredients, stock, wine and tomatoes.
  • Simmer for about ten minutes under chicken is tender and sauce has slightly thickened.
  • Serve atop white rice or mashed potatoes, I prefer potatoes.
I got some others that I cook, I might add them later.
 
I had a breakfast two hours ago with a recipe almost identical to DV's, except I used a different Sauce and more herbs. It was good. I tried eggs with cheese before, but this tasted... different (in a good way).
 
You must log in or register to reply here.
Back
Top