.

[bentwookie]

.

 

[Anubis]

Steak + Grill + sauted mushrooms and onions = GOOD

also to go with this. take 1 onion 1 potato and somc carrots crop them all up. place them in a bowl toss in some salt and peper and any other seasonings you want. i like crazy janes. then place teh mix in some tinfoil. wrap it up tight with at lewast 3 layers. toss some butter in with it like 2tbsp. place it on teh grill for like 45 min to an hour. depending on teh heat of teh grill. eat right out of teh foil or ut it on a plate. UMMMMM GOOD

 

[HomeBrewerDude]

last night i cooked a small aged beef tenderloin, about 1.5 pounds.

generous sea salt and pepper on all sides. covered top with bacon, baked at 450 for 35 minutes, let sit for 15 minutes, put back in warm oven (turned off) for another 20 minutes. let sit.

eat... yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

 

[Kanalua]

1/2 to 1 pound ground pork sausage
1/2 to 1 puund ground beef
1 pound cheese (grated - motzerella or cheddar, or both)
one package of lasagne
one can/jar your your favorite marinara sauce
1 pound cottage cheese
herbs/spices to taste

boil lasagne noodles
brown meats in same pan
mix herbs and cottage cheese. then mix in with the meat and marinara sauce in a large bowl (if neccesary)
spray inside pan with non-stick oil (lightly)
layer a large baking pan
1 layer noodles
1 layer meat/cottage cheese/herbs mixture
1 layer cheese
repeat til all ingredients gone and top with a layer of cheese, garlic powder, and herbs

put in a 375 preheated oven until cheese is golden brown and bubbly...

let rest for 1/2 hour....get out a fork and stuff your brains!!!!

 

[bentwookie]

Originally posted by: yamahaXS
last night i cooked a small aged beef tenderloin, about 1.5 pounds.

generous sea salt and pepper on all sides. covered top with bacon, baked at 450 for 35 minutes, let sit for 15 minutes, put back in warm oven (turned off) for another 20 minutes. let sit.

eat... yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

sounds good, gonna try steak with crab on top...had it before but don't know how to make it. I know you bake it too...anyone else had this?

 

[CraigRT]

fast food for me.. i wish i had the ambition to do some cooking... i for sure would.

 

[SagaLore]

I want to hop onto this bandwagon, anybody with a game fish recipe, post it here, and I'll put it up on my site. Game fish as in - bass, trout, salmon, catfish, crappie, blue gill, etc. even carp if you have one.

 

[BatmanNate]

Last night I busted some shrimp scampi. A pound of shelled prawns (with tail ) sauteed in pan with olive oil, lemon pepper, seafood salt, several cloves of garlic, a little bit of brandy, etc., poured over 1 package of cooked linguini. Mmmmm. I never measure though, just pour to taste.

EDIT: A little oregano goes well too.

 

[Fausto]

Originally posted by: BatmanNate
Last night I busted some shrimp scampi. A pound of shelled prawns (with tail ) sauteed in pan with olive oil, lemon pepper, seafood salt, several cloves of garlic, a little bit of brandy, etc., poured over 1 package of cooked linguini. Mmmmm. I never measure though, just pour to taste.

Save the heads and shells next time you do this. You can sautee them in butter, onions and garlic and deglaze the pan with white wine to make a very nice stock for something like fish soup or a shrimp bisque (you strain the shells and stuff out obviously).

 

[BatmanNate]

Originally posted by: SagaLore
I want to hop onto this bandwagon, anybody with a game fish recipe, post it here, and I'll put it up on my site. Game fish as in - bass, trout, salmon, catfish, crappie, blue gill, etc. even carp if you have one.

A really easy way to make good salmon is to baste it with honey and sage, brush skin with olive oil lightly, then grill. Catfish are good deep fried, and trout I like best BBQ'd right out of the lake.

 

[Fausto]

A few cookbooks I would highly recommend:

The Joy of Cooking- Techniques and recipies for EVERYTHING.

I'm Just Here For the Food- Alton Brown- Funny book that explains a lot of cooking fundamentals.....nerd-style (as in: what actually happens to egg proteins when you cook a cheesecake). Great book.

Atlanta Cooks- Recipes from chefs at the nicest restaurants in Atlanta. I've made several things out of this book and they're all ridiculously good.

 

[Dedpuhl]

Mexican Soup

2 pounds ground beef (or chuck)
1 15 oz. can Yellow Corn - undrained
1 12-15 oz. can stewed, diced tomatoes - undrained
2 15-20 oz. cans pinto beans - undrained
1 Can Rotel (smallest size) - undrained
1 package ranch dressing
1 package taco seasoning
1 medium yellow onion, diced
1 teaspoon red pepper
1 small jalapeno pepper, diced
3 cups water
salt and pepper (optional)
1 package grated cheese


Brown the ground beef. Drain. Mix all ingredients (minus the cheese) in a large pot and bring to a boil. Reduce heat and simmer for 45 minutes to an hour. Top w/ grated cheese.

 

[FrustratedUser]

Originally posted by: Fausto1
A few cookbooks I would highly recommend:

The Joy of Cooking- Techniques and recipies for EVERYTHING.

I'm Just Here For the Food- Alton Brown- Funny book that explains a lot of cooking fundamentals.....nerd-style (as in: what actually happens to egg proteins when you cook a cheesecake). Great book.

Atlanta Cooks- Recipes from chef at the nicest restaurants in Atlanta. I've made several things out of this book and they're all ridiculously good.

* Bookmarked *

 

[abaez]

This recipe was recently in the LA Times this weekend.. I made some oh my lord they are good they are called Zazu's Jaspers pm me if you want the recipe.

 

[bentwookie]

Originally posted by: abaez
This recipe was recently in the LA Times this weekend.. I made some oh my lord they are good they are called Zazu's Jaspers pm me if you want the recipe.

post it

 

[Jugernot]

A new stove doesn't magically make you not a computer nerd.

 

[bleeb]

Go to Costco, purchase some steaks & A1 streak sause with Black Pepper.

Marinate the steaks in a zip lock bag with the A1 and black pepper over night.

Then when you cook the steaks... slob tons of REAL BUTTER with black pepper and more A1 steaks sauce.

cook until desired tenderness... i like medium well.


Then eat with garlic mashed potatoes (real mashed potatoes, none of that flake sh*t) and asparagus (spelling?)

 

[tec699]

I like to eat Hersey Chocolate candy bars for dinner.

yumms... :Q

 

[DeafeningSilence]

Originally posted by: bentwookie

Originally posted by: abaez
This recipe was recently in the LA Times this weekend.. I made some oh my lord they are good they are called Zazu's Jaspers pm me if you want the recipe.

post it

I'll do it for him...

Zazu's Jaspers

Makes 4 dozen

1/2 pound unsalted butter

1 2/3 cup brown sugar, packed

2 cups white flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 eggs, lightly beaten

2 teaspoons almond extract

1/2 cup white chocolate chips

3/4 cup crumbled Heath Bars

In a large saucepan, melt the butter and bring to a boil over medium heat. Simmer for 5 minutes, stirring occasionally ad adjusting heat so the butter bubbles gently and turns slightly golden but does not burn.

Remove the saucepan from the heat and add the brown sugar. Stir until the sugar is incorporated, then let the mixture stand until it cools to lukewarm. Don't worry if the butter and sugar separate. Sift together flour, baking powder and salt, and set aside.

When the butter and sugar mixture is lukewarm, add the eggs one at a time, stirring until incorporated. Then add the almond extract. Stir in the dry ingredients, then gently fold in the crumbled Heath Bars. Spoon the batter into greased 9-by-13-inch pan and sprinkle with white chocolate chips. Bake for 35 minutes at 350 degrees. Cool and cut into 1 1/2-inch squares.

source

 

[Fausto]

Originally posted by: Fausto1

Originally posted by: BatmanNate
Last night I busted some shrimp scampi. A pound of shelled prawns (with tail ) sauteed in pan with olive oil, lemon pepper, seafood salt, several cloves of garlic, a little bit of brandy, etc., poured over 1 package of cooked linguini. Mmmmm. I never measure though, just pour to taste.

Save the heads and shells next time you do this. You can sautee them in butter, onions and garlic and deglaze the pan with white wine to make a very nice stock for something like fish soup or a shrimp bisque (you strain the shells and stuff out obviously).

Found the bisque recipe I made recently. Turned out great. You can sub white wine or dry sherry for the Pernod if you don't like the anise flavor.

SHRIMP BISQUE WITH PERNOD


Active time: 30 min Start to finish: 2 hr
See how to devein shrimp.

1 1/4 lb medium shrimp, shelled and deveined, shells reserved
1/2 stick (1/4 cup) unsalted butter
1/2 cup Pernod
2 qt water
1 bay leaf (not California)
3 carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
2 tablespoons long-grain rice
2 tablespoons tomato paste
3/4 teaspoon cayenne
2 teaspoons salt
1/3 cup heavy cream
Fresh lemon juice to taste

Garnish: chopped fresh chives

Accompaniment: anise seed flatbreads

Cook shrimp shells in 1 tablespoon butter in a 4-quart pot over moderately high heat, stirring frequently, until golden. Add Pernod and boil, stirring frequently, until most of liquid is evaporated. Add water and bay leaf and simmer, uncovered, 20 minutes. Pour shrimp stock through a fine sieve into a bowl, pressing on shells and then discarding them.

While stock is simmering, cook shrimp with salt to taste in 1 tablespoon butter in a 6-quart heavy pot over moderate heat, stirring frequently, until just cooked through, 3 to 4 minutes. Transfer with a slotted spoon to a bowl. Add remaining 2 tablespoons butter to pot, then cook carrots, celery, and onion over moderate heat, stirring, until softened. Stir in rice, tomato paste, cayenne, salt, and shrimp stock and simmer, covered, until rice is tender, about 20 minutes. Set aside 12 shrimp and stir remainder into bisque.

Purée bisque in batches in a blender (use caution when blending hot liquids). Stir in cream and cook over low heat until heated through (do not boil). Stir in lemon juice and salt to taste.

Cut reserved shrimp into 1/4-inch dice, then use as part of garnish for bisque.

 

[Rainsford]

Originally posted by: Jugernot
A new stove doesn't magically make you not a computer nerd.

Uh, ok jackass :disgust:

 

[datalink7]

Spagetti (sp?) sauce:

As much ground beef as you want.

Cook till browned.

Add 5-10 cloves of garlic (I'm a garlic lover )

Add cans of tomato sauce.

Add spices till it tastes good.

Add a bit of balsamic vinegar.

No salt.



Hey, works for me . I've cooked a ton of homemade spagetti, and it always tastes pretty good, but I've never thought about how I cook it.

 

[Jugernot]

French bread pizza (serves 4 or 2 if really hungry):

1 loaf of French or Italian bread from your local grocery
1 8 oz pack of shreaded mozzerela cheese
1 16 oz can or jar of spagetti sauce
Some sliced pepperoni
Some canadian bacon
green peppers
Onions

1. Cut the bread in two equal peices.
2. Spread spagetti sauce of desired amount of bread.
3. Put a single light layer of pepperoni.
4. Sprinkle cheese lightly.
5. Put some sliced veggies and more meat.
6. More cheese.
7. More meat and veggies if you want.
8. Sprinkle a little garlic salt over whole thing. Some oregano too.

Place in 400F oven for around 10-12 minutes. If looking for faster results. put near the top of oven and turn on the broiler, only take 4-5 minutes this way, though it's not as crunchy.

 

[Jugernot]

Veggie Stir Fry (Serves 2 or 1 if really hungry):

Frozen bag of stir fry veggies
Some terryaki sauce (or seseme sauce, whatever you prefer)
Box of minute rice, white or brown.

1. For rice, measure out 1 cup of water and put on stove to boil. Once boiling, turn off heat and add 1 cup of minute rice. (Equal amounts of rice and water.)
2. Get out fry pan, spray with nonstick cooking spray or some type of cooking oil. Add two cups of stirfry veggies.
3. Turn veggies on med-high and occasionally stir untill warm (and thawed if frozen).
4. Add 3-4 tablespoons of desired sauce to veggies and turn heat down to med-low. Let simmer for 4-5 minutes.
5. Check rice, if still watery.. stir and let sit longer.
6. Once rice is dry, pour in bowls or plates and top with veggie stir fry.
7. Add extra sauce to bowls/plates if desired.

Also, you can speed up the process by microwaving both the rice and veggies above. For rice, follow instructions on box. For veggies, place in microwavable bowl and turn on for 3 minutes to thaw, then add sauce on top and microwave for 2 more minutes.

Btw, if you'd like you can add some strips of meat into the stir fry before the sauce. I recommend, the packages of precooked Tyson chicken strips, plain flavor. If uncooked meat, cook before you add into stir fry above. Let it simmer for a few more minutes to get the sauce into the meat.

 

[LSUfan]

Chicken and Sausage Jambalaya

• 
  <LI>1 large hen
  <LI>1 cups olive oil
  <LI>1lb smoked sausage (cut into 1/4 inch discs)
  <LI>1 can ro-tel tomatoes
  <LI>2 large onions or 3 medium chopped
  <LI>2 bell peppers chopped
  <LI>4 cloves garlic minced
  <LI>2 stalks celery chopped fine
  <LI>three cups raw rice
  <LI>Tony's Seasoning (or Salt and red pepper)

Boil chicken in water a little Tony's seasoning and 3/4 cup of olive oil for one hour. Remove chicken from water de-bone it, and shred it. Note: save the water you boiled the chicken in. You can cool the chicken in cool water if you would like. Lightly brown the sausage in a pot. Using the same pot "without cleaning it" add 1/4 cup of olive oil. Saute' the onions, garlic, and bell pepper in the oil until they are soft. Mix all the ingredients together in a large heavy pot or dutch oven. Add 6 cups of the water to the mixture (the water you boiled the chicken in) and stir it up good. Simmer slowly in the covered pot for about thirty to forty-five minutes, or until the rice is cooked. Stir once or twice while cooking but try to keep it covered most of the time.