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Post by Rolling Thunder on Jun 1, 2012 16:46:59 GMT -5
Campaign Trail Soup:
1. Fry some onions. 2-3 is best. Chop or crush some garlic and add that to it. Feel free to add bacon if you possess it. 2. Chop carrots, parsnip, butternut, sweet potato and the ilk into the pan. (Remember to peel first). Fry until softened. 3. Add cream, stock (1 litre), beer, between 1-400g of lentils and/or beans. 4. Season (Coriander, Cumin, Paprika, parsley and rooibos all come highly recommended, as does black pepper. 5. Slow cook for 1-12 hours. 6. Consume with bread.
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Post by Trooper One-Nine-Seven-Four on Jun 1, 2012 17:59:50 GMT -5
Campaign Trail Soup: 1. Fry some onions. 2-3 is best. Chop or crush some garlic and add that to it. Feel free to add bacon if you possess it. 2. Chop carrots, parsnip, butternut, sweet potato and the ilk into the pan. (Remember to peel first). Fry until softened. 3. Add cream, stock (1 litre), beer, between 1-400g of lentils and/or beans. 4. Season (Coriander, Cumin, Paprika, parsley and rooibos all come highly recommended, as does black pepper. 5. Slow cook for 1-12 hours. 6. Consume with bread. Pictures or it didn't happen.
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Post by Trooper One-Nine-Seven-Four on Jun 13, 2012 17:35:57 GMT -5
Homemade hummus! Ingredients: 1 16 oz can of garbanzo beans/chickpeas 2 cloves of garlic 2 tbsp or so olive oil 1/2 to 1 tsp salt 1 and 1/2 to 2 tbsp sesame tahini 1 lemon Handful of red pepper flakes Equipment: Measuring cup Food processor or blender Preparation: Open the can of beans and pour about 1/4 cup of the liquid into a measuring cup. Crush the two cloves of garlic. Juice the lemon into a small bowl. Open the tahini and give it a good stir. Dump the beans into the food processor/blender. Throw in the garlic, red pepper flakes, salt, tahini; and pour in the lemon juice, retained liquid from the beans, and olive oil. Run the food processor/blender continuously until the mixture reaches the desired texture. Taste, and adjust salt if needed. Transfer to a bowl and serve with Pita bread or anything else that you desire. Refrigerate any leftovers--I've heard that it can be stored for up to three days--or freeze it (I'm not too sure about this though). I'm going to mess around with this recipe and try things like adding jalapeno or habanero peppers to the mix, and possibly try my hand at a roasted red pepper variant as well. I used to eat lunch at a place that also made a really neat cilantro hummus, and they also served a quite tasty black bean variety as well.
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Post by Rook on Jun 13, 2012 22:18:01 GMT -5
Needs more dromedary!
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Post by Trooper One-Nine-Seven-Four on Jun 19, 2012 17:09:22 GMT -5
'Ere we go! Lamb loin chops with tomato reduction and a hummus stuffed tomato... Ingredients: Lamb loin chops Hummus (see how to make your own in a previous recipe) One large tomato Salt Pepper Smoked paprika Oregano Basil Olive oil Preparation: Set your oven to 450-500 degrees F. While the oven is warming up, cut the top off of the tomato. Dice the removed part of the tomato and put it in a small pot, then scoop out the insides of the tomato and add them to the pot along with a pinch of salt and pepper, a good dose of smoked paprika, and hefty doses of oregano and basil; set this over medium heat. Bring to a simmer and then reduce heat and allow it to reduce. Set the hollowed out tomato aside. Once the oven is heated take a large pan and add several tablespoons of olive oil to it. Place on high heat. Once the olive oil is shimmering, add the lamb loins and sear them for 3 minutes on a side--sprinkle salt and pepper on the seared side after you flip the cuts. Transfer the pan to the oven and cook for at least 8 minutes (which will give rather rare meat). While the lamb is baking, spoon hummus into the hollowed out tomato. Sprinkle smoked paprika over the hummus. Once the lamb is done, remove it from the oven, place on a plate with the hollowed out tomato, and then spoon the tomato reduction over the cuts of lamb. Serve and enjoy!
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Post by WestRider on Jun 25, 2012 20:17:08 GMT -5
Something to wash it all down with on a hot day:
Rosemary Lemonade (Warning: Large batch size, read the whole thing and make sure you've got big enough containers on hand before you start.) 1 1/2 Cups Sugar 6 Cups Water 1 Oz (weight) fresh Rosemary Dissolve the sugar in water, bring to a boil. Once it boils, turn it off, add the Rosemary, cover, and let steep for an hour.
After an hour, strain the Rosemary out, and then let it cool to room temperature or so. Add: 2 1/2 Cups Lemon Juice 12 Cups Water This makes 5-6 Quarts of very strong Rosemary Lemonade. I like the Rosemary to predominate, then the Lemon, and the sweetness just as a little touch on top. - I actually often water it down quite a bit more past this, which really brings the Rosemary to the fore. As it comes out with these ratios, I find it a bit thick and sweet. This seems to be about where most people like it, tho. - If there's too much Rosemary, reduce the steeping time rather than the amount, that takes a bit of the edge off it. - If it's not sweet enough, either add more sugar, or reduce the steeping time AND cut down on the Lemon Juice.
If you've only got dried Rosemary, you're going to want to use a lot less. I'm not sure how much less, you can probably find a Conversion somewhere if you look.
Works with pretty much any other herb that you think might go well with Lemon as well. Mess with the quantities til you get it where you want it, it's pretty much all "to taste", really.
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Post by Aeon on Jul 10, 2012 0:47:45 GMT -5
Aeon's Cereal Recipe:
1) Put some cereal in a bowl 2) Add milk
I. Am. A genius
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Post by Bryant on Jul 10, 2012 2:03:03 GMT -5
Campaign Trail Soup: 1. Fry some onions. 2-3 is best. Chop or crush some garlic and add that to it. Feel free to add bacon if you possess it. 2. Chop carrots, parsnip, butternut, sweet potato and the ilk into the pan. (Remember to peel first). Fry until softened. 3. Add cream, stock (1 litre), beer, between 1-400g of lentils and/or beans. 4. Season (Coriander, Cumin, Paprika, parsley and rooibos all come highly recommended, as does black pepper. 5. Slow cook for 1-12 hours. 6. Consume with bread. I tink I'm gonna try making that.
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Post by Trooper One-Nine-Seven-Four on Jul 12, 2012 16:57:19 GMT -5
Okay, now for some new insanity: Cucumber soup, fried pita bread chunks, and prosciutto-wrapped asparagus! Cucumber soup ingredients: ~1 pound of cucumbers Plain yogurt Fresh mint Seasoned rice vinegar Salt Black pepper Equipment: Food processor or blender Knife Cutting board Measuring cup Preparation: Leave the skins on the cucumbers and wash them, then cut them into one approximately inch chunks, and place them in the food processor or blender. Whiz them down to a slurry. Wash the mint, pick about 1/4 cup's worth of leaves and add them to the cucumber. Add 1 cup of the yogurt, 2 teaspoons of the rice vinegar, 1/2 teaspoon of salt, and black pepper to taste. Proceed to whiz the ingredients some more until they are blended and relatively smooth. Transfer the soup to a covered container and chill. Serve topped with additional yogurt and mint leaves if desired. Fried pita bread chunks ingredients: 2-3 pieces of pita bread Salt Olive oil Preparation: Drizzle some olive oil into a pan and set on medium high heat. While the oil is heating rip the pita up into chunks. When the oil is hot, throw the bread in the pan, and drizzle with additional olive oil, and sprinkle a pinch of salt over the chunks. Cook with stirring until the chunks become golden and crispy. Drain on a paper towel, then enjoy. Pita chunks go quite nicely with the cucumber soup. Prosciutto-wrapped asparagus ingredients: Asparagus Prosciutto Olive oil Preparation: Figure out how many slices of prosciutto you have handy; wash and trim that many stalks of asparagus and pat them dry. Proceed to wrap the prosciutto around the asparagus. Set up a large pan with a few teaspoons of olive oil, and place it on medium high heat. Once the oil is hot, carefully place the wrapped asparagus stalks into the pan, and briefly cook, turning them with tongs until the prosciutto is browned and slightly crispy on each side. Remove the wrapped asparagus from heat, serve, and enjoy. They go quite nicely with the cucumber soup... I may try this with bacon as well.
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Post by Rook on Jul 12, 2012 17:37:57 GMT -5
Damn, you need a cooking blog. I've seen hundreds of recipes online with pictures but only yours actually look appetizing.
It's food made by a man for a man.
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Post by Trooper One-Nine-Seven-Four on Jul 12, 2012 18:06:13 GMT -5
Damn, you need a cooking blog. I've seen hundreds of recipes online with pictures but only yours actually look appetizing. It's food made by a man for a man. *Blushes* Thanks, Rook!
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Post by 3ff3ct on Jul 17, 2012 15:06:05 GMT -5
I concur, I love the fact that what you make usually has garlic, prawns or asparagus in it.
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Post by Trooper One-Nine-Seven-Four on Jul 17, 2012 17:01:36 GMT -5
I concur, I love the fact that what you make usually has garlic, prawns or asparagus in it. ;D Thanks!
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Post by Voidlight on Jul 20, 2012 19:00:53 GMT -5
Wierd, I just ate some cucumber soup, and now I see this... I wish I had had some pita bread to go with it!
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Post by Trooper One-Nine-Seven-Four on Aug 18, 2012 15:08:20 GMT -5
Right. Here's a recipe that I got from the wife of a friend of mine: Drunken Pork Chops! Ingredients: Pork Chops One bottle of beer Ketchup Brown sugar Olive oil Salt Pepper Cornstarch Optional: Orzo pasta Preparation: Combine 1/3 cup of ketchup with 1/2 cup of brown sugar in a good sized bowl, and then pour the beer in and stir everything up until the ketchup and sugar go into suspension. This will be the sauce. Set it aside. Put a few tablespoons of olive oil into a large pan and set the pan on high heat. While the oil is heating take the pork chops and apply salt and pepper to each side to taste. Once the oil is heated, placed the pork chops into the pan and brown them on each side, about 2 to 3 minutes per side. Reduce the heat, pour in the sauce over the chops and bring the sauce to a simmer. Cover the pan and let simmer on low heat for 40 to 45 minutes. While the chops are simmering, boil a small pot of water. Boil the orzo to time it finishing with the end of the simmer of the chops. Drain the pasta, and spread it on plate. Whisk up two tablespoons of cornstarch in some cold water. Remove the chops from the sauce and set them aside on a clean plate. Stir the cornstarch into the sauce and continue stirring until the sauce thickens. Return the chops to the sauce and flip them several times to coat them, then transfer them onto the pasta. Pour the remainder of the sauce over the chops if desired. This recipe is designed to use 5 chops, but I only used two and found that I had excess sauce. Also, the recipe says that the chops can be served over rice or mashed potatoes, but I substituted the Orzo pasta for ease of cooking. My friend's wife and I both felt that the chops wound up being a little dry, and that the sauce could use some flavor tweaking. I'm thinking about substituting BBQ sauce for the ketchup, and perhaps not browning the chops, but just putting them straight into the simmering sauce. I'm also thinking about possibly adding thyme to the sauce recipe. Still, the stock recipe was pretty tasty!
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Post by ElegaicRequiem on Sept 15, 2012 20:08:35 GMT -5
It's about time I contributed for real, so I went and bought food just to make something to share with you all. With that, welcome to another episode of Cooking with Req; I hope you've all signed your waivers. It's about to get way too exciting in here. Today, we're going to turn all this: ...into a multi-course meal of extravagance. To start, I put the seafood stock and a quart-and-a-half of water in a pot and started it towards a raging boil. Meanwhile, I washed the asparagus until it was squeaky-clean. And yes, it does make an unsettling squeak when wet. I separated it for about two-thirds to go to the grill, the rest for envelope steaming. The grillin' ones got olive oil, salt, and nutmeg. The steamin' ones got nutmeg, then a splash of lemon juice when done. By now the water was absolutely pissed, so I dumped half the bag of egg noodles in it. This placated it for a moment. I set my timer for four minutes, as you don't want to overcook these. A bunch of herbs and such (basil, paprika, rosemary, basil, garlic, basil, shrimp powder, and a sprig of fresh thyme) had been added, and I also added a few pickled peppers and the juice from them. No need to make this any more than pleasantly piquant -- true heat would be added later by the bowl. I began sauteing the mushrooms. They looked like they enjoyed it. So the snow crab legs got wrapped in foil and shoved onto the grill. No need for them to get any seasoning. Now I have the steamed asparagus, sauteed mushrooms, snow crab legs soon done, grilled asparagus queued to hit the grid, and boiled egg noodles. Next on my hit list was the turkey bacon. Fry, fry, fry! The 'shrooms came with their own packet of garlic rosemary sauce... not exactly what I'd planned for them, but good enough and less work for me. Quick, take that bacon and shove it in the water. Soothing, isn't it? A ramekin full of butter went in the magic vibration box in exchange for an identical ramekin full of drawn butter in a matter of seconds. Crab was swapped for asparagus. The soup was removed from all heat. Now begins the tale of seared scallops. Butter and Italian seasoning in a pan, taken to high heat, was the order. My three scallops landed with a sizzle. And there's where it got all too real. A glob of flaming hot butter flew up to land on my thumb knuckle, burning the flesh off of it. Side note: when it doesn't hurt, it's a bad burn. Once they were mostly cooked, I took them off the pan, cut them in half, then put them back, inside down. With everything done, I sliced that avocado and put a bit of oregano and red wine vinegar on it. Simplest avocado salad possible, and very high on the delicious:low work ratio that I like. Plating! (and/or bowling) Crack open a nice Chianti, and start enjoying the four-course meal of avocado salad, mushrooms and asparagus, snow crab legs, and faux pho. You can add sriracha to that last so that you forget that the egg noodles aren't the Asian style, and are asking you to their daughter's batmitzvah. You've seen her, and she's kind of hot -- better to decline. You don't need another awkward conversation with Johnny Q. Law.
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Post by Adkenpachi on Sept 16, 2012 2:22:37 GMT -5
Overcooked scallops? How very dare you!!! Looks awfully tasty overall... Did you do a dribble?
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Post by ElegaicRequiem on Sept 16, 2012 11:17:10 GMT -5
I did not overcook them. I'm not sure how to answer that question... I haven't played basketball in years.
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Post by Adkenpachi on Sept 16, 2012 11:28:16 GMT -5
Haha, i meant a Homer Simpson dribble. It made me awfully hungry looking at it but i had to settle for pork in the end.
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Post by Trooper One-Nine-Seven-Four on Sept 16, 2012 13:16:39 GMT -5
*Is immensely pleased by Req's participation in the thread* I demand you re-make this meal, and then bring it down to Victory so that you, Reds, Josh, and I may partake in the nom-a-liciousness!
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Post by ElegaicRequiem on Sept 16, 2012 13:24:52 GMT -5
You pay for it. I ate all of it in that one sitting. I regret nothing.
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Post by Cadian 117 on Sept 16, 2012 14:50:27 GMT -5
Well I made a strange concoction today. Pizza Quesadillas.
Take whatever your favorite pizza topping is, throw it in a quesadillas shell with some cheese and pan fry it. Get some marinara sauce for dipping.
Good stuff.
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Post by Bryant on Nov 17, 2012 14:50:54 GMT -5
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Post by Wraelis on Nov 18, 2012 1:18:55 GMT -5
I have honestly missed this thread. Good to see people posting! I always felt that cooking is one of those invaluable skills and some of the things I've seen here have come out fantastically
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Post by BG. Foster on Dec 29, 2012 15:30:18 GMT -5
Well I've been pestered to post on here for some time now so I thought I should.
Vanilla Cheese Cake
600ml Double Cream 600g Soft Cheese Large Pack Digestive Biscuits 2 - 3 Drops of Vanilla Essence 125g Unsalted Butter 600g Icing Sugar
Firstly crush all of the biscuits in a bowl. Melt the butter (up to you how). Add the melted butter to the crushed biscuits and mix thoroughly. Once well mixed put in to a 9inch spring form baking tin. Press down to fill all the gaps and ensure it is level. Put in the fridge to set.
Put the soft cheese in to a bowl and add the icing sugar, mix thoroughly with a whisk. Add the vanilla essence and whisk again. Now add the double cream a little at a time whilst whisking. Once the mixture begins to ripple stop whisking, remove the base from the fridge and add the mixture to the top. Place the whole thing back in the fridge for 2 - 3 hours, although overnight is best.
Add toppings as you desire once set, we will be grating chocolate on it tomorrow.
Photo's to follow.
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