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Post by Trooper One-Nine-Seven-Four on Jun 12, 2011 17:00:00 GMT -5
Macaroni salad! Ingredients: One package of pasta elbows One small to medium red onion One bell pepper--your choice of color Two cans of sliced black olives Dill weed Salt Pepper Paprika Mayonnaise Preparation: Wash the bell pepper, remove the stem and seeds, then cut it finely into small pieces. Peel the red onion and finely cut it into small pieces as well. Place the pepper and onion into a large bowl. Drain the cans of black olives and add them to the bowl. Add salt, pepper, paprika, and dill weed to the bowl, to your taste. Boil the package of pasta for the recommended cooking time. Drain the pasta, run it under cold water and drain again, and then add it to the bowl. Finally, add 6 to 8 heaping tablespoons of mayonnaise (or more if you desire) to the bowl, and then mix the ingredients. Cover the bowl and set it in the fridge to chill several hours before serving. Makes a crapton of servings.
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Post by The Hawk! on Jun 12, 2011 17:05:39 GMT -5
Dude...... i'm hungry again now D:, so how was it tooper?
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Post by Trooper One-Nine-Seven-Four on Jun 12, 2011 18:13:12 GMT -5
It was pretty tasty, but it needed to have more mayo added to it. The pasta absorbed most of what I put into the mix prior to it going in the fridge. I will be adding more to the leftovers.
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Post by Trooper One-Nine-Seven-Four on Jun 29, 2011 18:05:32 GMT -5
Okay update to my chili recipe--some new spices, bacon and fresh tomatoes. New ingredients: Bacon--5 strips, thick cut Fresh tomatoes--one package of Campari tomatoes, typically 8-12 per package depending on how big they are Chipotle pepper powder Smoked paprika Preparation: Cut up the onion, garlic, chili peppers (remembering to wear gloves while handling the peppers) and place them in a medium bowl. Add oregano, basil, salt, pepper, cayenne pepper, paprika, and Chipotle powder to the bowl. Cut the tomatoes into quarters, and place them in a separate bowl. Place the bacon into a large pan. Cook on high to medium high heat until it is done. Remove the bacon from the pan and set the bacon aside. Add an equivalent amount of olive oil to the bacon grease. Throw in the bowl of onions, etc. and cook until the onions soften. Add more chili powder and the ground beef and cook until the beef browns. Crumble the bacon and add it to the pan, followed by the tomatoes and beans along with the rinse of the bean cans. Bring the mix to a boil, then reduce heat and simmer for 45 minutes, or until the volume of liquid has reduced to your preferred level. Serve as before.
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Post by Trooper One-Nine-Seven-Four on Aug 4, 2011 18:07:34 GMT -5
Chimichurri sauce! Ingredients: 1 bundle parsley 1 bundle cilantro 1 lime Garlic Red wine vinegar Olive oil Salt Cumin Crushed red pepper flakes Preparation: Wash the parsley and cilantro (pick out any bad bits) and place them in a food processor--there should be approximately a cup of each herb. Add 1 cup of olive oil, 1/3 cup vinegar, and the juice of the entire lime. Add cumin, salt, and red pepper flakes to taste. Peel and add cloves of garlic--two to seven cloves seems to be a good working range. Pulse the food processor until everything is in a slurry, with chunks of the herbs still visible. Taste and see if it needs any more cumin or salt. Once you are happy with the flavor, transfer it to a sealable container, and place it in the fridge for several hours to allow the flavors to blend. Spoon it over, or use as a dip for, chicken, steak, or anything else you think it would go well with. I've heard of people just eating it straight, and I imagine that it would work quite well... No pictures as of yet, but I may update the next time I cook something to put it over. Basically it's a green sauce; use your imaginations!
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Post by Walrus on Aug 4, 2011 18:19:56 GMT -5
Mmmmmmmmmmmmm.. Dip.....
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Post by KRIEGEIRK on Aug 4, 2011 20:42:24 GMT -5
CHILIIIIIIIIIIIIIIIII!!!!!!!!
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Post by Trooper One-Nine-Seven-Four on Aug 5, 2011 13:25:12 GMT -5
Indeed! CHILIIIIIIIIIIIIIIIII!!!!!!!! Yes... Do go back to the earlier pages in the thread to find the base recipe with its insane amount of habanero peppers...
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Post by cheminhaler on Aug 5, 2011 13:30:53 GMT -5
Sounds very spicy, and sounds like a neat tortilla dipping sauce.
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Post by Trooper One-Nine-Seven-Four on Aug 5, 2011 18:32:54 GMT -5
Sounds very spicy, and sounds like a neat tortilla dipping sauce. It's actually not super spicy (well, by my "I've burned out all my tastebuds by eating habanero peppers!" standards) but is very garlic-y and cilantro-y with a nice tang from the lime/vinegar. Totally nom-a-licious. I'm going to get reheat some chicken and spoon the sauce all over it... Chimichurri sauce: Over chicken:
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Post by kirsten on Aug 5, 2011 19:56:14 GMT -5
cherry coke zero? why do we not have that over here? a couple of simple ones, carbonara, fry some diced bacon and onions, oil your pasta as normal. whilst those are cooking mix an egg with some double cream. When the pasta is ready, tip the water out, tip the cream/egg in. The heat of the pasta cooks the egg. tip the bacon in too, and you have the easiest, nicest carbonara ever.
pizza make it yourself at home. All you need for the base is 100g of flour. Sieve it into a bowl, add just enough water to form a dough (a couple of tablespoons will do it. Roll the dough out into shape and fry it for a couple of minutes. Add your preferred toppings, pop it into the oven for ten minutes, and it is done. Good, fresh, and a fraction of the cost of buying a ready made one.
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Post by Trooper One-Nine-Seven-Four on Aug 6, 2011 8:43:30 GMT -5
Cherry Coke Zero is life to me. I drink probably way too much of it, but it is so yummy. Carbonara is awesome! I haven't made it in years, but the method I learned is a little different. A glass bowl is preheated in the oven at relatively high heat while the bacon and the pasta are cooking. Once the pasta is ready, and drained, it is placed into the hot bowl, and the egg is added, along with the crushed bacon and some freshly grated cheese. The whole thing is then vigorously stirred until the egg is cooked. I'll definitely have to try your pizza recipe, Kirsten. It sounds great!
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Post by Trooper One-Nine-Seven-Four on Aug 9, 2011 14:58:38 GMT -5
Hot damn, there's a party going on in my mouth! I just tried dipping some tortilla chips in the Chimichurri sauce, and it was most awesome...
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Post by Rook on Aug 9, 2011 15:20:23 GMT -5
Trooper, have you ever made a quality salsa? You have to have a good recipe for that, come on you have to! I need a good salsa.
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Post by Trooper One-Nine-Seven-Four on Aug 9, 2011 16:46:25 GMT -5
I have yet to try my hand at salsa, but I've got two or so recipes that friends have given me floating about. One is a habanero salsa, but I don't remember what's in the other one... I'll have to dig through the files, see what I can come up with, and give them a try and report the results.
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Post by Rook on Aug 13, 2011 20:25:37 GMT -5
*Waits anxiously for salsa recipe*
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Post by Trooper One-Nine-Seven-Four on Aug 14, 2011 15:23:05 GMT -5
It's probably going to be a while before I get to test it. I have to wait for the habanero supply at the stores I visit to improve. Right now they are... Substandard. If you want, though, I can post the recipe that my friend's dad gave to me, but I can't guarantee it without having made and tried it myself.
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Post by Rook on Aug 14, 2011 18:34:18 GMT -5
It's probably going to be a while before I get to test it. I have to wait for the habanero supply at the stores I visit to improve. Right now they are... Substandard. If you want, though, I can post the recipe that my friend's dad gave to me, but I can't guarantee it without having made and tried it myself. Please do good Sir!
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Post by Trooper One-Nine-Seven-Four on Aug 15, 2011 10:07:27 GMT -5
Okay this recipe is from the "Live Right, Eat Well, Cook with Chiles: The La Cazuela Restaurant Cookbook" written by Roe Schmidt and Barry Steeves...
Habanero salsa:
Ingredients:
2 habanero peppers 2 tomatoes 1/2 cup minced cilantro 2 limes 1/2 red onion 1/2 cup water
Preparation:
Again, wear gloves when handling the habaneros as you mince them. Dice the tomatoes in a small dice. Remove the stems from the cilantro and mince it. Juice the limes, it should yield about 1/3 cup of juice--if you need more squeeze more limes. Mince the red onions. Combine the ingredients and add the water--less water if the tomatoes are really juicy, more water if the salsa is too thick; the salsa should be a chunky consistency.
Please let me know how it turns out!
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Post by Rook on Aug 15, 2011 10:55:19 GMT -5
I love you.
And yes I'll let you know how it turns out.
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Post by Trooper One-Nine-Seven-Four on Aug 15, 2011 11:04:00 GMT -5
Culinary bro-mance! My friend's father says it is quite good. Based on your experience with it, Rook, I'll have to make it when I can get my hands on decent habaneros...
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Post by Rook on Aug 16, 2011 17:09:00 GMT -5
Culinary bro-mance! My friend's father says it is quite good. Based on your experience with it, Rook, I'll have to make it when I can get my hands on decent habaneros... Seeing as I live in AZ where half of everyone I encounter is hispanic I probably don't need to tell you that I've had a metric ass ton of salsa in my life.
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Post by Trooper One-Nine-Seven-Four on Aug 17, 2011 19:44:21 GMT -5
I lurves me some salsa as well. Speaking of which, Rook, how's the recipe taste?
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Post by Rook on Aug 17, 2011 19:46:26 GMT -5
I lurves me some salsa as well. Speaking of which, Rook, how's the recipe taste? I used serranos instead of habaneros and to be honest it seemed to be missing something. Not bad but also not great.
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Post by Trooper One-Nine-Seven-Four on Aug 17, 2011 20:07:01 GMT -5
Ah, well Serranos are only 10K-25K Scovilles. I'll try making it with the habaneros and let you know how it goes. I managed not to make it to the store today, due to working on finals for my classes, but I absolutely have to go tomorrow, so I'll pick up the ingredients then.
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