Do you love to cook? Swap recipes here!

[Sir Fredrick]

Most of you probably don't cook, but I'm sure we must have a few master chefs here at ATOT.

I just finally got to cook my favorite dish today (now that I'm 21 and can buy alcohol), and I thought I'd share with you. It's delicous!

1. 1 1/2 lb. lean stew beef, cut in 1" pieces
   
2. 1/2 tsp onion salt
   
3. 1 clove garlic, minced
   
4. 3 Tbs. olive oil
   
5. 1 (6 oz.) can of tomato paste
   
6. 1 1/2 cups water
   
7. 1 cup thinly sliced carrots
   
8. 1/4 cup dry red wine
   
9. 3 Tbs. minced parsley
   
10. 1/2 Tsp. salt
    
11. 1/4 Tsp. pepper
    
12. 2 1/2 cups rotini
    
13. 1/2 cup shredded cheddar cheese
    
14. 1/2 cup shredded mozzarella cheese
    
15. 1 tbsp parmesean cheese
    
16. 1/4 cup butter or margarine

In a Dutch oven or heavy kettle, cook beef, onion powder and garlic in oil until beef loses its redness.

Stir in ingredients 5 - 11;
cover and simmer 1 hr, stirring occasionally.

Cook macaroni as package directs; drain.
Toss hot cooked macaroni with cheese and butter.
Arrange on large serving platter.
Spoon meat mixture over macaroni. Makes 6 servings.

Yum!!

 

[glen]

Stuffed Camel
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste


Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.

 

[Alex]

I'd post a recepie for Space Cakes here but that could jeopardize the unlockedness of this thread so ill just say that i can make a mean fried egg

 

[WillyF1uhm1]

potatoes, cook and mash

stir in:
- a sniff of salt
- pepper
- finely chopped onion
- chopped celery
- corned beef
- egg (optional)

make some little balls of it,
deep fry in hot oil
enjoy

 

[gar598]

1.) get some lean cusine
2.) cut the wrapper half way
3.) mircowave for 4 mins
4.) take the wrapper out and eat it


________________________________________________

really umm

get a whole chicken and stuff lemons under the skin and inside the cavity it's great

 

[Aves]

Remove frozen burrito wrapper

Place frozen burrito into microwave

Cook for 1 minute

Enjoy


Seriously though, that is about the extent of my skills as far as cooking goes. I'd love to learn to cook but who has the time? Maybe one day.

 

[Amplicom]

sir fredrick that looks good, got any more recipes?

 

[IJump]

Spread peanut buter on one piece of bread, spread jelly on another, slap 'em together. Eat with a big ol' glass of milk. Meal of champions!

 

[mithrandir2001]

I've got tons of recipes that I've used and some are very elaborate because I like the culinary challenge. Here's a family favorite (not hard to make):

GEMELLI WITH SHRIMP, TOMATOES AND WALNUT-PARSLEY SAUCE

4 cups fresh Italian parsley leaves (about 1 large bunch)
1 cup walnuts (about 3 1/2 ounces), toasted
6 teaspoons chopped garlic
1 1/2 teaspoons grated lemon peel
1/2 cup extra-virgin olive oil

1 pound gemelli or fusilli

2 tablespoons (1/4 stick) butter
1 1/4 pounds medium shrimp, peeled, deveined
1/4 cup fresh lemon juice
1 1-pint basket cherry tomatoes, stemmed, halved

Blend parsley, 3/4 cup walnuts, 5 teaspoons garlic and lemon peel in processor until nuts are finely chopped. With machine running, gradually add oil and blend until coarse paste forms. Season sauce to taste with salt and pepper. Cook pasta in pot of boiling salted water until just tender but still firm to bite.

Meanwhile, melt butter in heavy medium skillet over medium heat. Add remaining 1 teaspoon garlic; sauté 30 seconds. Add shrimp; sauté 2 minutes. Add lemon juice and simmer until shrimp are just opaque in center, about 2 minutes. Drain pasta well; return to same pot. Add parsley sauce; toss until coated. Mix in shrimp and tomatoes. Season with salt and pepper; top with 1/4 cup walnuts.

Really, really yummy!

 

[IJump]

I love to cook, but most of my recipes, other than the one I've already posted, are secrets. Sorry.

 

[Sir Fredrick]

<< sir fredrick that looks good, got any more recipes? >>



Unfortunately, most of my recipes are all in my head, and I don't really measure things when I'm cooking, so it would be hard to replicate. I can offer some cooking advice though.

Spices are your friend. Many people have no idea how absolutely delicious a roasted chicken can be. If you just stick it in the oven until it's done, maybe basting it once or twice, you're really missing out.
I like to put parsley, basil, a pinch of oregano, garlic pepper and a little bit of salt on the chicken, put it in the oven for a few hours at 350 degrees F, and baste it every 20 or so minutes. The chicken comes out tender, juicy and delicious.