Recipe Sharing

[Shadus]

Squeezes of chili sauce from that chinese bottle with the rooster on it

Sriracha. First found it in a Phô restaurant where I was living in California. Great stuff. If you don't have this in your fridge... you should. Even Safeway now carries it. Seriously... it's good.

[Astarte]

Yeah..I had a bottle when I was in Canada and one of the first things I went to find down here in Cali. Adds the right amount of spice without all the acidity that is in other hot sauces.

[Ruune]

Squeezes of chili sauce from that chinese bottle with the rooster on it

Around here, the bottle actually says 'hot cock' on it. No lie.

[BigBadBrody]

Around here, the bottle actually says 'hot cock' on it. No lie.

Awesome, I've seen the stuff before--our local Vietnamese Noodle House has that and a few other sauces on all their tables. Mmmmmm....now I'm in the mood for some steamed pork dumplings.

Big Bad Brody

[Ruune]

Alright, I'm necro-ing this thread, because I miss seeing everyone else's recipes from time to time. Alright, give me... hm... give me your favorite dishes that you make with Thanksgiving leftovers. Or your usual Christmas or New Year's menus. You know, just something festive that centers around the holidays.

My mother always makes turkey soup the Monday after Thanksgiving. It's one of those recipes where you never really measure anything and you leave it alone all day, but is basically as follows:

Throw your turkey into a big soup pot (bone-in, preferably. Toss in those drumsticks and wings whole, if no one touched them!).
Fill pot with enough chicken broth to cover the turkey.
Add in your favorite spices (for me: garlic, rosemary, thyme, lemon grass, white pepper. if you want saffron, wait until 30 minutes before serving or else all the other flavors will cover it up).
Leave it to simmer for a few hours (at least 3 or 4). Then, about 2-3 hours before anticipated serving time, remove bones (the meat will just slide right off) and add diced fresh veggies (carrots, celery, onion, maybe turnips or red potatoes).
Let it do its thing until the vegetables are soft. Serve with some homemade biscuits lathered in maple butter.

[Astarte]

Oh..I did that..sort of. I take the cheap way.

Turkey bones, toss it in a pot, cover it with water, boil...a lot...until you can actually taste turkey broth.

Then..take all the gunk out and leave the broth. Add in celery, carrots (I used the baby carrots in the bag), a bit of onion, lots of salt (I didn't add enough this time), and lots of pepper. Let that simmer until the veggies are soft. Add in extra turkey if you need/want it, about 30 mins before done, add in half a cup of rice.

Turkey rice soup.

Then we also had turkey sandwiches. I like mine with toasted bread, salt and pepper and iceburg lettuce.

Other than that..we didn't have much leftovers surprisingly.

A tip my mom gave me this year was to drop the neck into the pan when roasting the turkey, it will give you more drippings for gravy. And then for the gravy..DO NOT ADD WATER. Add a little bit of flour at a time and whisk it in real good and fast until it is all lumpied out. If you feel it needs more colour add in a bit of beef bovril (which I have her ship down to me because I can't find it down here, it's by knorr, liquid concentrate great stuff). I didn't add any myself..just the flour and it was fine when it thickened to the rate I wanted. If you do find you made it too thick..THEN you can add a bit of water. But..never before your flour, or you get lumpy gravy.

Grease+Flour=Gravy. So if you want stand alone gravy making, melt some margarine or butter and add in flour, then add your flavouring..and then adjust the thickness.

Grease+Water+Flour=Lumpy Gravy

I took some stewing beef out of the freezer and put it in the fridge, I use Safeway's frozen stew vegetables, because it saves me from doing it. But when it is thawed, I will brown the beef in a pan, then toss that into the crock pot, add in some red wine, water, beef bouillion cube or two, a bit of that 'hot cock' (very little, but it gives the stew a little zing), dash of worchestershire sauce or two. Let that cook on high for a bit, and then low. I check and adjust as needed. Add some bovril if I think it needs more -beef-, then about an hour and a half or so ahead of serving I toss in the veggies. Then about 30 mins before..I make the dumplings. I would have to get my Purity Cookbook to look it up..same cookbook as my mom uses and my brother has a copy now too.

Safeway had this meal plan thing I think I am going to try. Apple Pie filling topped with pork chops, topped with stovetop stuffing. Although I did buy actual apples, so I might try substituting, but I don't know if it will work well since there aren't very good cooking apples down here. Back home I would grab a bag of MacIntosh, eat a few and use the rest and be done with it.

Reminds me..I was going to try Apple Crumble in my loaf pan since I don't have my casserole dishes down here yet. (Also in the purity cookbook and very good)

[varash]

... um yea...

*cracks knuckles*


so... i... um... yea im a professional chef thus being said i have well over 5k recipes.... where should i start??


2 eggs
1 cup flour
2-8 oz of water
mix eggs and flur add water until it binds knead for about 5 minutes. the amount of water will vary depending on the day climate altitude and general temperature of the kitchen. I've used up to 10 oz but rarely more than 8 oz. chop some fresh Basil and mix in, roll it out until it is about as thick as 2 quarters stacked. lightly flour and roll it up, with a good very sharp knife cut every 8th of an inch ish hang on a string that crosses the length of your kitchen (small kitchen in my house) to dry for at least 2 hours or boil immediadly if you arent going to hang them you need to cook them right away place in a 2 inch pan and flpour them in small batches then move them to a sheet pan.



sauce:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
put in blender, turn blender until you get green liquid while spinning when settled you should see something that looks like a very vibrant swamp water (yes i know its iky but its true)

salt and pepper to taste

get some fresh mozzarella (best if made yourself and yes upon request i will tell you how) toss the pasta (warm or cold) with the pesto and either grate (if warm) or if cold (and if you made your own) form in to small balls.

other serving ideas sun dried tomatoes (re hydrated in olive oil) in the salad with the mozzarella and kalamata olives (use feta instead of mozzarella)



its freakin yum and its prety darn good for you

[Xelphias]

Mmm. Cooking. Now then, this is my recipe for the perfect Teriyaki Chicken medly. Be warned, this is NOT light on the calories, and I only make it once in a very long while, but it's definetly a treat if you're in the mood for sweet, sweet teriyaki.

Here's what you need:

2-4 full boneless chicken breasts
1 bottle of teriyaki sauce
1 bottle of honey teriyaki sauce (this is important)
1 bottle of soy sauce
1/2 cup of corn starch
1/2 lb of mixed stir-fry veggies
3 cups of egg noodles
2 cups of brown rice
2 cups of white rice
1 cup bamboo sprouts
4 Tbs cooking oil

First, cut the checken breasts into 1/2 inch cubes, and place them into a tupperware. Following that, put the corn starch into said tupperware and cover it. Shake the tupperware until all of the chicken cubes are coated in cornstarch.

Leave it to sit for a minute while you get out three pots, two small, one large, and set them on the stove. In one small pot, place all four cups of rice in and mis the rice up. Once you have a healthy mix of white and brown rice, fill the pot with 3-5 cups of water and set to boil. It should take about 8-10 minutes to hit boil on high, give or take a few. Place a lid on the rice pot. Be sure to stir the rice occasionally before and while it's boiling, and once it hits boil, set the stove to Low and leave it to sit until the water is gone or the rice is soft.

In the second pot, place the egg noodles and fill with 2-4 coups of water, and then set to boil, putting another lid on top of that pot. Again, it should take bewtwen 8 and 12 minutes to hit boil, and then turn it to low and leave sit until the egg noodles are soft.

Take the large pot and place it on the stove, and then fill with 4 Tbs of cooking oil. Set to medium until the oil is hot. This should only take a minute or two. Once the oil is hot, put the cubed chicken into it and cook the chicken until you can't see pink on any of the cubes, stirring occasionally with a spatula or the equivalent thereof. Once the chicken is cooked, pour in half of the bottle of honey teriyaki and 1/4th of the bottle of strait teriyaki sauce and stir the misture until the cubes are coated, and then add in 1/4th of the bottle of soy sauce. Mix in the vegetables and 1/2 to 3/4 cup of water and cook the entire mixture until the vegetables are soft. From there, drain the egg noodles and place said noodles into the teriyaki mix, followed by the rice mixture and stir vigorously. Place a lid over the teriyaki mix and reduce the heat on the stove to low and leave it to cook for ten minutes, stirring occasionally.

This should feed about four to six people, or a couple of people with lots of leftovers. Hope you enjoy it!

[Mileva]

A simple but delicious salad.

1 cucumber
3 tomatoes
1 clove of garlic (or more, depends how you like your garlic)
1 lemon
A pinch of salt

Cut up the cucumber and tomatoes in blocks and put them in a big salad bowl. Squeeze the lemon juice into a small seperate bowl and add the salt. Crush the garlic and add it to the lemon juice. Mix the 3 things up. Pour it over the salad and mix the salad. You can let it stand so that the taste of the lemon-garlic mix becomes a bit stronger. Eat and enjoy.

[Ellavana]

"Budget Chicken Broth"

Here is a simple recipe for Chicken Broth that beats the stuff in the can (and is cheaper too).

You need the following:

Chicken "bits" - Things like bones, connective tissue. The stuff that usually gets thrown away. The remains of a KFC bucket or any roast chicken dinner works well. If you don't have leftovers, then some cheap chicken odds and ends from your butcher will do nicely. Aim for about a pound (.5 kilos).
Carrots - You don't need pretty carrots. The limp, forgotten ones in the bottom of the veggie drawer are ideal. Around 4-5 carrots
Celery - see carrots, around 4-5 celery stalks.
Onion - any color, don't bother removing the skins, 2 medium or the equivalent
Garlic - couple of good sized cloves
Spices - peppercorns, celery seed. If you are going for a SE Asian stock, add lemon grass and a knob of ginger
Herbs - Rosemary, sage, thyme and a couple of bay leaves
Salt - course "kosher" salt works well, if you are going Asian, then a couple hits of soy sauce.

Take your chicken parts and toss them into a large pot with about a half gallon (2 liters) of water. Chop your carrots and celery stalks into four to five chunks per veggie and toss into the pot. Quarter your onions and toss in, skin and all. With your knife, smash the garlic cloves and toss them into the pot. Add in your spices (if going Asian, chop your lemon grass and ginger into four to five pieces) and herbs. If you need to, add additional water until the chicken and veggies are covered. Cover and bring a simmer. Simmer for two to four hours (run a couple of dungeons, watch a few hours of the Discovery channel or a couple of movies) and salt/soy sauce to taste as needed.

Once the broth is at a state of "done", stain out the chicken and veggies. If there is any usable meat, pick and set aside for later usage. The rest can be tossed into the trash. Let the broth cool, then strain the fat and reserve for later use (chicken fat is an excellent base for "white sauces").

You can substitute things like roast beef left overs, pork left overs, and any other meat scraps you have handy. Done right, this broth extremely cheap since it's using things you likely already have (and normally would get pitched in the trash). Your freshly made broth can now be used for a wide variety of dishes.

TIP: If you use broth on a regular basis, you may want to think about saving your meat scraps ahead of time. Just get yourself a large freezer bag and throw your scraps into the bag as you generate them. Store it in the freezer. When the bag fills up, then it's time to make broth. Another thing you can do is to freeze broth so you have it handy when you need it (such as making chicken soup when you or your other half is "under the weather".

Prep time: around 5 minutes or so
Cooking time: 2 to 4 hours