What are you cooking?

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Because Miss Yuyubabe asked for it (sort of) And because I'm always up for new recipes. Let's do this!  I know some of you cook, :mad: even if you don't want to admit it. So come on, tell us about it.  Share the recipe and the instructions. And heck, maybe if someone makes it they can share that story in the What are you eating? thread  :ladyj:

I'll organize the recipes in this thread for quick access.  I don't foresee this being a problem at first, but if it grows (and I hope it will) we'll need it.  :)

 

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Awright! B)

This is the one I was trying out earlier, if you find yourself in the mood for easy, yet awesome Chicken Alfredo!



http://www.number-2-pencil.com/2013/06/06/one-pan-chicken-alfredo/

I didn't follow the recipe all the way, but man...it turned out pretty awesome! o.o
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I try my best to eat healthy, since I want to lose weight. But every now and then you just gotta eat something because it is freaking awesome. And on those days, we have this for breakfast.  OH. MY. GOSH.  It will melt in your mouth. 



http://www.frugalcreativity.com/2011/01/overnight-caramel-banana-french-toast.html

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O.O I really wanna make that now...

I'll have to pick up some corn syrup and brown sugar sometime. :]
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Disclaimer: Please remember that I cook for 4 people, two of which are grown men and eat me out of house and home. So you may need to adjust these recipes accordingly. The croquette recipe is my adaptation of one I found online. But I can't remember where. And the potato recipe I just threw together tonight cause it sounded good :) 

Chicken Croquettes:
1 lb Ground Chicken
1 small onion, finely chopped
1 bell pepper, finely chopped
2 tsp dried parsley
2 tsp Italian seasoning
1/2 cup egg whites (or 2 egg whites)
1 cup bread crumbs
1/4 cup coconut oil

Place a pan on medium heat and add coconut oil.  (if  you're using any other type of oil just keep an eye on it, you don't want it to overheat) In a bowl combine the first five ingredients and mix well. Seperate into four even sections in the bowl, then seperate those into two sections each (for a total of 8 ). Roll these into balls, and then flatten into patties. Dip the patties into the egg whites and then into bread crumbs until coated well. Place in pan.  Cook 2 min per side until golden brown. 

Spoiler for Not my picture, we were too hungry to wait for pictures lol xD:


Cheesy Bacon Smashed Potatoes
6 medium Idaho potatoes
1/2 cup milk
3 tbsp butter
1 cup shredded parmesan
1 cup shredded cheddar
1/2 cup chopped bacon (or bacon bits from the store)

Peal and chop potatoes, boil until soft. Smash them with whatever you have. I have a potato masher, but you can do this with a large spoon, fork, or a good whisk.
Add milk and butter to the potatoes, stir well. Add cheeses and bacon, stir again.

Again no picture cause hungry but these were sooo goood! 



« Last Edit: May 01, 2014, 05:21:58 PM by Baroness Jules »

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Absolute Shadow Ramen Via Gourmet Gaming
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This recipe serves 2.

What you will need: A pot, a wok or saucepan and a sieve.

Ingredients:

-1 Tablespoon Olive Oil

-1 Teaspoon Toasted Sesame Oil

-2 Pork Chops (Sliced in Half)

-Salt & Pepper

-1 Clove Garlic (Sliced)

-1 Small White Onion (Sliced)

-100g / 2 Cups Shitake Mushrooms (Sliced)

-Savoy Cabbage (Sliced)

-2 Tablespoons Black Bean Paste

-2 Teaspoons Soy Sauce

-320ml / 1? Cups Miso Soup

-90g / 1½ Cups Rice Vermicelli Noodles

-1 Small Red Chilli (Sliced)

-2 Spring Onions/Scallions (Sliced)

-1 Tablespoon Sesame Seeds

Making the Absolute Shadow Ramen:

1. Heat the olive oil and toasted sesame oil in a wok on a medium heat. Add the pork, season lightly with salt and pepper, and fry until golden. Remove from the pan when cooked.
2. Add the garlic, onion and half the sliced red chillies. Fry until the onion is soft and brown. Add the cabbage and mushrooms, followed by the black bean paste and soy sauce.
3. Meanwhile, boil a pot of water for the noodles. Once the water has boiled, cook the noodles for 2-3 minutes then strain.
4. Fill a bowl halfway with the noodles, pour over the hot miso soup and top with the pork and vegetables. Garnish with red chillies, sesame seeds and spring onions before serving.
Having made this a few times now, i've modded the recipe a bit.

I make it with chicken, cut into 1inch by 2 inch chunks or so.

For the Miso Soup we use Minute Miso.   With Minute Miso you can heat clean water any way you wish (microwave or a pot (I use a kettle usually)) and instantly have it for soup base. It makes instant ramen better too, just omit the seasoning packet on your cheap instant ramen and use Minute Miso instead.

I use the green onions in place of the white and not just as garnish.

last night it wasn't as good as usual I think it may have been because our sesame oil had looked sketchy so I used just olive oil instead and it didn't taste as salty and rich as it usually does.
:tinysmile:

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Wow that sounds really good. I will have to try it! 

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You guys are making me hungry ;9
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Time for another episode of "Yuyu's Journeyman Chef Adventures"! B)

We needed to use up some pork loin that we thawed out, so I looked up a recipe. Yes, I was in charge this time! Woohoo! As usual, I made two side-dishes to go with it, one actually being another recipe I found! It was an interesting experience. o.o

Here's the pictures (and links) to the recipes that I was following:

Spoiler for Honey Roasted Pork Loin:


Spoiler for Apples & Onions Side-dish:


And here's how mine turned out (the picture is less pretty lol):

Spoiler for:

(No, the stuffing isn't homemade. ;9)



The pork turned out even better than I expected. o.o It's hard to see from the picture (since its sliced), but the loin came out browned and had awesome flavor (for the parts that were flavored). I may need to cook it a bit longer next time, since some of the back slices were slightly rare, but some of my family members preferred it that way, anyways. My only other issue with the pork is that the sauce in the pan kept drying up because it was spread out too thin. Next time, I'll double the sauce so we can use it as a coating when the pork is done (and possibly even use a smaller pan). That would make it even more flavored. B)

The apples and onions don't look all too good from the picture I posted, but they look pretty awesome and crisp up-close. o.o However, this being my first time making/eating this combo, I found it very unusual. It wasn't bad, but it wasn't awe-inspiring. It was nice to make something with fruit in it for once, but I feel like all the healthy was cancelled out because the recipe had me cook it in bacon fat. :V But I was insanely proud of how my little bacon crisps turned out! ;o;

So, all in all...would certainly recommend the pork recipe. And...yeah, overall I'd say that I liked the apples and onions one, too. B) It was a bit odd, but not bad!

Cooking makes me feel all warm and fuzzy inside. Like I'm bringing something to life (from dead animals). ;_;
« Last Edit: May 14, 2014, 01:28:26 AM by Queen yayaboo »
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Finally made something Mediterranean for my family (it was a lot easier not to ask for everyone's permission first lol): Mediterranean drumsticks and a pasta salad made of similar ingredients. My older sister jumped in and helped me make it and we had a blast. ;_; There's no leftovers, so I'd say it was a success! :gracie:



INGREDIENTS

2 tsp. olive oil
8 chicken drumsticks
1 can tomatoes in juice
1 can small pitted black olives
2 tbsp. capers
1 tbsp. minced garlic
1 tsp. fennel seeds
1 tsp. salt
1 tsp. balsamic or red-wine vinegar
¼ tsp. crushed red pepper
Chopped parsley

DIRECTIONS

  • Heat oil in a large nonstick skillet. Add drumsticks and cook over medium heat, turning occasionally, 8 minutes or until lightly browned.
  • Add remaining ingredients and bring to a boil over medium-high heat. Reduce heat and simmer uncovered 20 to 25 minutes, breaking up tomatoes with a wooden spoon and turning chicken occasionally, until meat is opaque near the bone. Sprinkle with parsley.

I didn't use capers or fennel seeds and used balsamic vinaigrette instead of vinegar. We should have cooked the chicken in the olive oil for a little longer to get a better crisp, but a few minutes in the broiler fixed that. ;o Probably could have done more with the Pasta Salad, but my family is a little picky. I used veggie twirls pasta, black olives, balsamic vinaigrette, grape tomatoes, and crumbled feta cheese. It was pretty lacking until we added more feta cheese. All hail feta cheese! ;o;
« Last Edit: April 30, 2016, 04:38:06 AM by yuyu! »
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THAT LOOKS SO GOOD

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Pasta is good in a pasta dish.

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THAT LOOKS SO GOOD

Thanks!! ;o; I also made you guys a shepherd's pie (the other day lol). :-)



HOW 2 MAEK ET: Cook up and season some ground beef and use it as the bottom layer of the dish. Top it with some veggies of your choosing, and then pack it with a buncha mashed potatoes - use dem real potatoes, mashed and mixed with milk and butter until they have the desired consistency (I use salt, pepper, and garlic salt for seasoning). Melt some butter and brush it on the top.

Bake on 350 for 30 mins covered, then uncovered for 15 mins. Broil for a few minutes if you want the top have nice, crispy layer. Eat with brown gravy (or bbq sauce).

PROFIT

It's a pretty simple way to make sheperd's pie, so it helps to eat it with a gravy or sauce. :)
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I've concocted delicious salsa and tacos ok

HaloOfTheSun's Delicious Salsa Ok:


  • 1 1/2 pounds tomatoes
  • 1 cup red onion (on other food it was fine but just for chips and salsa you might want to use less)
  • 1 ounce serrano peppers, chopped (I might use more next time)
  • 1/2 cup cilantro
  • Juice of 3 or 4 limes
  • 1 tbsp salt
  • 1 tsp garlic salt

Remove cores from tomatoes, dice. I just used a dicer thingy.
Remove stems and any innards from serrano peppers and then chop them.
Peel and chop onion.
Put everything in a food processor and let it be processed until desired consistency. I gave it 6 pulses on low for the chunky-but-not-too-chunky consistency in the picture.
Let sit in refrigerator overnight for best results.


HaloOfTheSun's Chipotle Chicken Bacon Tacos Ok:



I was so excited and hungry that I overstuffed the taco ;_;

This also has a sauce I made, so there's basically 2 recipes here. For the chicken:

  • 2 chicken breasts
  • 1 1/2 tbsp. chipotles in adobo sauce
  • 1/2 tsp salt
  • 1 tbsp lime juice
  • some olive oil (about 1 tbsp I guess)
  • Desired amount of bacon

Chipotles in adobo sauce can just be found in a can and they're delicious. Put them in a food processor/blender and puree them. They can be very spicy, so I only used 1 1/2 tbsp. but you can add more at the end if you like the flavor and spiciness.
Chop up the chicken into small pieces.
Put oil in a skillet and cook chicken.
Cook bacon in another skillet (or microwave if you're a weirdo)
As the chicken is cooking, mix the chipotles in adobo sauce puree, lime juice, and salt together and then  add it to the chicken and mix everything up. You could use this as a marinade I guess but I didn't really think about it until I had made it. While it's cooking you can make the cream sauce:

  • 1/2 cup sour cream
  • 2 tbsp chipotles in adobo sauce
  • 2 tbsp lime juice
  • 1 clove of garlic, minced
  • Dash of salt

Mix all the ingredients of the sauce together.
Assemble ingredients of taco desired. I shredded some monterey jack cheese but whatever, use your favorite cheese if you want to I don't care.
Clean up your mess when you are done.
« Last Edit: May 05, 2016, 12:05:13 AM by haloOfTheSun »
:tinysmile:

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I'll take 2 to go, thank you. :)

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* Jules drools

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* Irock vomits to make room for delicious salsa and tacos

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Also I don't know why the bacon looks practically raw in that picture. It was very not raw.
:tinysmile:

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I actually like my bacon pinkish (while not actually being raw), so that looks all the more delicious ~ :gracie:
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So when we all steal a cruise ship or whatever the plan is who's cooking dinner ok? :)

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jules + halo + me  ;-; 3 person cookin team lets do this

(except halo isn't allowed to carry any lasagna because he might...hehehehe...drop it...)
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jules + halo + me  ;-; 3 person cookin team lets do this

(except halo isn't allowed to carry any lasagna because he might...hehehehe...drop it...)
lol I chuckled <3

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:wow:

OK, I get it. Yall just a bunch of haters. :mad: :mad: :mad: :mad: :mad: :mad:
:tinysmile:

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we don't want to eat floor lasagna  ok

:roks:

......... I swear I thought I had a comic sans "ok" shake smilie, but I guess not :(
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I miss rmrk activity ....  RIP  .... ;9
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HaloOfTheSun's Delicious Salsa Ok & HaloOfTheSun's Chipotle Chicken Bacon Tacos Ok

In honor of Cinco de Mayo I shall be making this today, and we'll just SEE how good it is MISTER ;P

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The salsa will probably taste too tomatoey if you eat it the same day you made it. Salsa needs some time to reach its true final boss form. But good luck
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THAT LOOKS SO GOOD

Thanks!! ;o; I also made you guys a shepherd's pie (the other day lol). :-)


I missed this till now, I don't know how. Technically this is a cottage pie. A shepherd's pie is made with lamb. Too much Food Network and being anal made me tell you that >_< It looks delicious!

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That was absolutely delicious. I am definitely doing it again and I am SO FREAKING FULL.  No pictures cause I am not used to taking pictures of my food and I was hungry so I just ate OK?!

There are four of us, so I doubled your recipe. I let the chicken marinade in the adobo/lime/etc sauce for a bit and then dumped it all (except the bacon) into a slow cooker. Because I am lazy.  I added a tbsp of bacon grease to give it a sort of cooked with bacon flavor. Let that cook on high for four hours.  I wanted crispy bacon just cause I like it crispy, so I fried it up, drained, chopped and used it as a topping. I also made guacamole cause .. well cause I like it and I can.  This was so freaking good. I haven't cooked anything from this thread in forever, and most of the stuff that we posted previously I can't really have a lot of cause I'm trying to lose weight ;9  I need more recipes like this, chop chop  :P  :drsword:

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THAT LOOKS SO GOOD

Thanks!! ;o; I also made you guys a shepherd's pie (the other day lol). :-)
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I missed this till now, I don't know how. Technically this is a cottage pie. A shepherd's pie is made with lamb. Too much Food Network and being anal made me tell you that >_< It looks delicious!

I've only ever really heard people call them potpies.
Don't think I've heard of a cottage pie, makes me think of the cheese.

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I missed this till now, I don't know how. Technically this is a cottage pie. A shepherd's pie is made with lamb. Too much Food Network and being anal made me tell you that >_< It looks delicious!

I didn't know that! Neat! B)

After looking around a bit, it looks like Americans have a bad habit of using "Shepherd's Pie" and "Cottage Pie" interchangeably. ;9
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I did, I never knew that dish as anything BUT shepherd's pie until I became obsessed with cooking shows lol. I think Gordon Ramsey taught me that bit. Him or Alton Brown.

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Me and Malson made sushi today~ It was messy, challenging, and really fun! :boe:

First attempt  vs.  third attempt


(The second attempt was with the rice on the outside, and it turned out looking hideous so I didn't take pics ok)

Ingredients: We used imitation crab sticks, cream cheese, and cucumber for all of them. For the first one, we also had avocado and spicy mayo. The avocado ran out by the third roll and the mayo was only used on the first (apparently it was expired ;9).

Cooking the low / medium grain rice correctly was the most daunting part, but it actually didn't turn out too bad (a rice cooker is probably easier to use). It seemed somewhat undercooked, but we couldn't tell once we got it rolled up.

The rolling part wasn't so bad, either. Covering the sushi roller in some kind of plastic seems to be easier for clean up and moving the roll around, but I'd go with a large zip lock bag next time... We used plastic wrap and it kept sliding all over the place and wasn't on the roller very well. ._. That rice also sticks to your fingers like crazy, so I found it to be a lot easier to have the seaweed on the outside and rice inside. I also found that it was easier to work near a sink (or keep a bowl of water nearby) so you can dampen your hands frequently when handling the sticky rice.

Cutting the sushi was probably the most difficult part because I kept squeezing the poor sushi to death to hold it in place (I'm 2 strong ok). We covered it in plastic wrap before cutting it the first time, but I think this is only really necessary for sushi with rice on the outside. It only made it harder for us to cut through it. By the third roll, Chris and I were holding the ends of the sushi as gently as we could while I cut it - this time, it turned out fairly well. :) I think a better knife would have made the cutting process a lot easier.

This guy seemed to have the easiest method for making the rice in a pot and this video was very helpful for rolling techniques and stuff.
« Last Edit: May 10, 2016, 09:29:06 PM by yuyu! »
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