Cookbook / Recipe Sharing thread

[Betonhaus]

Chicken Parmesan Meatloaf
Saturday, June 13, 2020
9:25 PM
Ingredients
• 1 1/2 pounds ground chicken preferably thighs if possible
• 2/3 cup panko breadcrumbs gluten free panko will work fine
• 1/4 cup finely minced onion
• 2 tablespoons minced parsley
• 2 cloves garlic minced
• zest of 2 small lemon about 1 teaspoon
• 2 eggs
• 3/4 cup shredded Pecorino Romano or Parmesan cheese
• 1 1/2 teaspoons kosher salt divided
• 1/2 teaspoon freshly ground black pepper
• 1 can crushed tomatoes 14-ounce
• 1/2 teaspoon granulated garlic or garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 4-6 ounces mozzarella freshly shredded
Instructions
• Preheat the oven to 350°F. Line a large baking sheet with aluminum foil. In a large bowl, combine the ground chicken, panko, onion, parsley, garlic, lemon zest, eggs, Pecorino Romano cheese, 1 teaspoon of the kosher salt, and pepper. Lightly mix together, using your hands or a large spoon. Transfer to the lined baking sheet and shape into a loaf approximately 2 inches high and 4 inches wide, making the loaf as uniform in size as possible. Smooth the top and place on the middle oven rack. Set a timer for 30 minutes.
• While the meatloaf is cooking, stir together the tomatoes, granulated garlic, red pepper flakes, and the remaining 1/2 teaspoon salt. After the meatloaf has cooked for 30 minutes, pour 1/2 cup of the sauce over the top and spread gently to coat. Bake for another 15 minutes, then repeat with the sauce and sprinkle with the mozzarella.
• Bake until the cheese has completely melted, 6 to 8 minutes. The meatloaf is done cooking when the center temperature reaches 160°F on a meat thermometer. It should be mostly white when it has finished cooking. Let the meatloaf cool for 10 minutes before slicing and serve.

---

Cinnamon Heart Cookies


Tuesday, March 24, 2020
12:23 PM
• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• red food color as needed
• 2 tablespoons ground cinnamon
• 1/4 teaspoon cayenne powder
• 1 teaspoon vanilla
• 2 1/2 cups Gold Medal™ all-purpose flour
• 3 tablespoons unsweetened baking cocoa
• 1/4 teaspoon salt
1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
2. In large bowl, beat butter and sugar with electric mixer on medium speed about 2 minutes or until creamy. Stir in egg, food coloring and vanilla until well blended. On low speed, beat in flour, cocoa. Cinnamon, cayenne powder, and salt until blended.
3. Cookies will hold their shape, so you can form them into hearts or use a sugar cookie press to shape them. They don't spread much.
4. Bake 12 minutes or until set. Cool 2 minutes; quickly remake indentations with end of wooden spoon, if necessary. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.

---

Snooze Alarm Cookies


Wednesday, June 12, 2019
3:53 PM
Ingredients
• 1 1/4cups Gold Medal™ all-purpose flour
• 1/4cup Hershey’s™ Special Dark™ cocoa
• 1/2teaspoon baking powder
• 1 teaspoon cayenne powder
• 1/2teaspoon salt
• 1/2cup butter, cut into pieces
• 2 1/2cups 60% cacao bittersweet dark chocolate chips (from two 10-oz bags)
• 1 1/2cups sugar
• 2eggs
• 1teaspoon vanilla
Steps
• 1 Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder, cayenne and salt; set aside.
• 2 In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
• 3 Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
• 4 Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
From <https://www.bettycrocker.com/recipe...1f242b16c8d?p=1&position=RDPToolbarBODY.Print>
• 1 1/4 cups margarine, softened
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon instant coffee
• 1 teaspoon cayenne powder
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon cayenne powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 cups mini chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together margarine, instant coffee, and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, cayenne powder, baking soda, and salt; stir into the creamed mixture until just blended. Mix in chocolate chips. Drop by spoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven if regular sized cookies. If making smaller ones (appx 1/2 tablespoon then cook for 6-8 minutes. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely. Optionally place a flat chocolate drop disk on top while it's cooling and draw a clock face in icing - try not to use gel icing as they don't harden and that makes storing more difficult.

---

Apple Pie Cookies v4


February 7, 2022
1:49 AM


¾ cup butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
2 tablespoon ground cinnamon
1 teaspoon nutmeg
½ teaspoon salt
2 ¾ cups rolled oats
1 granny Smith apple


Directions
Instructions Checklist
Step 0 mince apple to raisin size and dehydrate in toaster oven or oven, set aside to cool
Step 1 Preheat oven to 375 degrees F (190 degrees C)
Step 2 in large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and apple. Drop by teaspoonfuls onto ungreased cookie sheets.
Step 3 Bake 10 to 12 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

---

 

[Kurt Eichenwald]

Here's how to make lazy curry:
put some milk in a hot saucepan (the right amount)
add a touch of butter if using skim milk (until it looks right)
add salt, sugar and curry powder (an amount that looks right)
add cornstarch dissolved in water and stir (until it looks right)
cook and dice some chicken (of the right species)
it puts the chicken in the sauce
it puts the sauce on the rice
The End.

 

[Freya]

anyone have a good fall themed potluck recipe?

 

[Betonhaus]

Something I really want to make when my leg is more healed
https://www.chefkoch.de/rezepte/2502941392993100/Weltbester-Butterkuchen-a-la-Tante-Ma-anne.html
My stepdad's mom used to make this all the time and it was amazing. She has been declining fos some time so she don't really make it anymore, and sometimes mixes up the recipe when she does. My mom thinks she's figured out omi's recipe, but if she was to make it it would stir up so much family drama that it's just not worth it. She might make it for omi's funeral, if that happens.

 

[Nonconsentual Pronouns]

anyone have a good fall themed potluck recipe?

Are chicken legs and thighs cheap in your area? If so and if you have 1-3 days and some fridge space, maybe I can talk you into broiling some herbal brined chicken.

Herbal Brine

• 4-6 cups cold water
• 1/3-1/2 cup white vinegar
• 1/3 cup salt
• 1/4 cup sugar or honey
• 1/4 cup onion powder or 1 large minced onion
• 2 Tbsp garlic powder or 1-2 cloves sliced/minced garlic
• at least 2 Tbsp ground black pepper
• at least 1/3-1/2 cup blend of thyme, rosemary and sage that's been cut or torn up in some manner, dry or fresh

Thoroughly whisk the ingredients until the salt and sugar/honey are dissolved, preferably whisking everything but the water before the water is slowly whisked in. Make enough brine to submerge the amount of chicken you have in food safe containers of any kind that won't leak. (Gusseted ziplock gallon bags work great.) Refrigerate it for at least 24 hours, with 72 hours being ideal. Broil it and let it coast in the oven as you would normally, but without any additional seasoning. Upon removal from the oven, you may want to brush half of them very sparsely with some honey. Easily keep them warm in a slow cooker or other gentle food heating device on top of a bed of roughly cut potatoes or carrots to keep them moist through your get-together.

 

[Freya]

Are chicken legs and thighs cheap in your area? If so and if you have 1-3 days and some fridge space, maybe I can talk you into broiling some herbal brined chicken.

Herbal Brine

• 4-6 cups cold water
• 1/3-1/2 cup white vinegar
• 1/3 cup salt
• 1/4 cup sugar or honey
• 1/4 cup onion powder or 1 large minced onion
• 2 Tbsp garlic powder or 1-2 cloves sliced/minced garlic
• at least 2 Tbsp ground black pepper
• at least 1/3-1/2 cup blend of thyme, rosemary and sage that's been cut or torn up in some manner, dry or fresh

Thoroughly whisk the ingredients until the salt and sugar/honey are dissolved, preferably whisking everything but the water before the water is slowly whisked in. Make enough brine to submerge the amount of chicken you have in food safe containers of any kind that won't leak. (Gusseted ziplock gallon bags work great.) Refrigerate it for at least 24 hours, with 72 hours being ideal. Broil it and let it coast in the oven as you would normally, but without any additional seasoning. Upon removal from the oven, you may want to brush half of them very sparsely with some honey. Easily keep them warm in a slow cooker or other gentle food heating device on top of a bed of roughly cut potatoes or carrots to keep them moist through your get-together.

perfect! i looked up fall potluck recipes and it was all fancy shit. my coworkers eat candy and mcdonalds all day. theyre not gonna appreciate a handmade apple pie with caramel brandy sauce

 

[CallmeCicada]

If you want a file for a specific or type of cook book, or a recipe post a request in this thread. Do not post direct download links for books to avoid copyright issues.

 

[Xenu]

I don't have a request but I would like to share a cooking recipe website that isn't bloated or filled with faggy advertisements and always straight to the point, Based Cooking.

Here's one of the samples from it.

Easy Pizza Sauce
Ingredients

• 2 onions
• 3 garlic cloves
• olive oil
• 700g tomato sauce
• 6 spoon tomato concentrate
• 0.5 spoon sugar
• 1 spoon salt
• 1 spoon pepper
• 1 spoon thyme/rosemary (finely chopped)
• 1 spoon oregano (finely chopped)
• 2 spoon basil (finely chopped)

Directions

1. Finely chop onions and garlic into a pot.
2. Cover them with olive oil.
3. Cook mixture on medium heat (~4/10) until glazed.
4. Add tomato sauce, tomato concentrate, sugar, salt, pepper, thyme/rosemary, oregano and basil to the mixture.
5. Let the mixture boil on low heat (~2.5/10) for ~60min.

 

[Dagoth AMOGUS]

Come, Nerevar. We shall teach these outlanders how to make Ancestor’s Rest.

Ingredients

• Wickwheat flour, water
• Dough starter
• 2 handfuls fresh comberries
• 1 wedge of hypha facia
• 1 stalk marshmerrow
• 1 pinch ash salts
• 1 pinch grave dust
• 1 pinch bonemeal

Directions

1. Mix the wickwheat flour with water being added until the dough is slightly sticky.
2. The dough starter is then mixed in, and divided into four loaves which are baked
3. The berry paste is then prepared by the dicing, crushing and stirring of hypha facia, marshmerrow, comberries, ash salts, grave dust and bonemeal.
4. The loaves are then cut lengthwise for the berry paste to be placed inside.

 

[Mr Bones Wild Ride]

I've always found this site to be good, noting that the author is Australian so it has stuff from our supermarkets: https://www.recipetineats.com/

She does do the quintessential recipe website thing of talking about random shit at the start and about her dog Dozer at the end, but the recipes are solid, and mostly have step by step pictures and videos as well.

Also, you can always skip the preamble crap/step by step parts:

 

[Pilgrim of Grace]

I wouldn't mind seeing any cook books written by Justin Wilson or Prudhomme.

Spoiler: Thread tax

Lentil Soup ala Pilgrim Of Grace
Makes approximately 8-10 servings

• Smoked ham hock(s) , about 2-4 lbs
• 2 cups dry lentils (any will do, I prefer brown)
• 3 cups chopped carrots (use half if you prefer less sweetness)
• 1/2 cup celery, chopped (2 stalks or so)
• 2 cups onions, chopped (about 1 good medium onion)
• 3 cloves garlic, minced
• 6 cups unsalted vegetable stock (chicken and beef also work fine)
• 3 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp dried marjoram (optional but high recommended)
• 6 allspice berries or about 1/4 tsp ground allspice
• 2 tbsp olive oil
• 1/2 tbsp lemon juice (optional but recommended)
• 1 tsp black pepper, to taste
• 1 tsp salt, to taste (ham hocks might provide sufficient salt)

-- Directions --

1. Place ham hock(s) in a pot with vegetable broth, bring to boil then lower to a simmer and cook for 1 hour (longer is better, I sometimes do this all day while at work)
2. Place bay leaves in pot, simmer for another half hour.
3. During steps #1 + #2, prep vegetables and saute carrots + onion + celery in olive oil. Towards last 5 minutes of saute, add garlic. When garlic fragrance becomes rich, add marjoram to vegetables and cook for 1 more minute. Remove from heat and set aside.
4. If using whole allspice, crack berries and place in an herb ball along with rosemary.
5. Remove ham hock + bay leaves from pot and add dry lentils & herb ball to pot.
6. Cook lentils at medium-low heat for about 20 minutes or until tender. (I sometimes need to add additional vegetable stock here, it should be a thick-ish soup, you can make it thicker in a later step)
7. Add sauteed vegetables to pot along with thyme and black pepper (and allspice if using ground) and cook another 15 minutes.
8. Add salt, taste for seasoning.
9. Remove herb ball from pot, add lemon juice and stir to combine.
10. If desired thicker, employ a stick blender or muddler.
11. Serve hot with bits pulled from the ham hock with a nice green salad and/or some crusty buttered bread (or panzanella which has both!)

** If you don't prefer meat, this is still extremely delicious without the ham hock(s). Just skip #1, adjust the salt and, if desired, add 2-4 dashes of liquid smoke. Or don't, it's good without the smoke.

 

[Stoner Miko]

I've got some interesting cookbooks I can share later, but I wanna ask: Anyone know a good recipe for brioche bread/buns that me or my mother could use?

 

[Tri-Tachyon'sClown]

I don't have a request but I would like to share a cooking recipe website that isn't bloated or filled with faggy advertisements and always straight to the point, Based Cooking.

Thanks for sharing, looks like a great site, could use a picture of the end product under each recipe so I know what it should look like (some of them do at least). That Strawberry Compote looks good, my Strawberries are getting moldy so I might salvage a few for a small cup of this. Remind me to get my cook"book" (binder) out and share some stuff. Nothing particularly interesting, but someone might find something.

 

[casual robot enjoyer]

I've got some interesting cookbooks I can share later, but I wanna ask: Anyone know a good recipe for brioche bread/buns that me or my mother could use?

If you want generic bread recipes Serious Eats and King Arthur baking are usually your best bet. And honestly once you start doing weirder bread/baking I would just go on jewtube. Actually seeing what the dough should look like before moving on to the next step is the biggest way to not fuck it up, and with the auto translate function you can usually stumble your way through foreign recipes too.

I have a bunch of recipes I've working on over the years if anyone wants me to share some more (they're not all bread but I do have a fair amount of those too.)

Pizza Dough

460g AP flour
220g water
10g sugar
7g (or one packet) yeast
50g olive oil

Mix sugar, yeast, and warm water and leave for 10 minutes to bloom. Once bloomed add olive oil and mix.

Add liquid to flour and knead into a ball.

Add olive oil to the surface of your dough ball and cover. (I throw my dough ball into a gallon ziplock bag that I remove most of the air from.)

Let rise is the refrigerator for a minimum of 24 hours to 4 days, punching down occasionally. (The ziplock is great for this step because you can just shake it a bit and it will deflate.)

 

[Tri-Tachyon'sClown]

I've got some interesting cookbooks I can share later, but I wanna ask: Anyone know a good recipe for brioche bread/buns that me or my mother could use?

Well there's Paul Hollywood and King Arthur baking, I recommend the former.

King Arthur baking are usually your best bet.

Hah, nice.

 

[Nader Shah]

I have a few cookbooks and would be happy to give recommendations. Biggest tip I can give is that restaurant cookbooks are the most consistently good, since those recipes will have been field-tested countless times and said recipes are (usually) the exact same recipe used at that restaurant, scaled down and reformatted to account for differences in prep between professional and home kitchen. The tricky thing is finding cookbooks for non-fine dining restaurants that are/were successful enough to warrant a cookbook. The Zuni Cafe Cookbook is a classic and can be used by normal people. Xi'an Famous Foods if you want to eat West Chinese food, which has lots of carbs and meat and is pretty tasty overall.

I've got some interesting cookbooks I can share later, but I wanna ask: Anyone know a good recipe for brioche bread/buns that me or my mother could use?

Check out Peter Reinhart's Bread Baker's Apprentice, it has three different brioche recipes to cover whatever your preferences are. I'm not going to write them all out because they're quite long and detailed, but I can vouch for it being a great, usable book even just for all types of bread in general. I'm sure you can find an epub/pdf on Libgen.

 

[fresh pair of socks]

I've always found this site to be good, noting that the author is Australian so it has stuff from our supermarkets: https://www.recipetineats.com/

She does do the quintessential recipe website thing of talking about random shit at the start and about her dog Dozer at the end, but the recipes are solid, and mostly have step by step pictures and videos as well.

Also, you can always skip the preamble crap/step by step parts:
View attachment 6079854

I second this. I've made a few recipes from this website, and they've all turned out well.

 

[Valstrax]

I don't have a request but I would like to share a cooking recipe website that isn't bloated or filled with faggy advertisements and always straight to the point, Based Cooking.

I owe you my fucking life. Anyways, here's how I like to make my favorite "don't feel like going out for food" meal, stirfry udon.

- one pack of udon, any kind if fine but I prefer packs that you can get for maybe 3.99 or something in the international aisle. if you wanna make larger portions, just double the amount for every ingredient I guess (i don't really recommend the frozen kind because that takes a bit longer to boil)
- oil (any conventional cooking oil is good)
- a pan (I prefer to use "deep dish" pans that can both boil water and fry your udon, so you don't have to use another pot and end up doing more dishes in the end)
- sauces and seasonings of choice, i like to use soy sauce with a little bit of hoisin for taste, i also add a bit of garlic and/or onion powder too
- adding sriracha is optional if you don't like spicy food
- garnish (shredded cheese or fried onions are some that I like)

1. Boil your water, it should take maybe five minutes for it to get started.
2. Open up your pack of udon and place it into the boiling water.
3. Boil for around 6 minutes, while you're doing that, prepare any other ingredients that you would like.
4. Get out a strainer and pour your cooked udon into it, place a good amount of oil into the pan on medium-high heat.
5. Add in your sauces and seasonings, as well as other ingredients if you'd like
6. Cook for around 5-6 minutes, depending on your preferences.
7. Serve with garnish of choice

 

[CallmeCicada]

Anyone know a good recipe for brioche bread/buns that me or my mother could use?

I have not personally made this recipe myself yet, so I can't guarantee how good it is. Its from my copy of "Artisan Bread in 5 Minutes a Day" p.189.


Yields
Four 1-pound loaves

Total Time 4~5 hours
Prep time: 3~4 hours
Cook Time: 40 minutes

Equipment
- 5-quart bowl or a lidded (not airtight) food container
- Heavy duty stand mixer with dough hook or 14-cup capacity food processor with dough attachment (recommended)
- 9x4x3 nonstick loaf pans
- Oven thermometer (recommended)
- Baking stone (recommended)
- Pastry Brush

Ingredients
- 1 ½ cups lukewarm water
- 1 ½ tablespoons granulated yeast (1 ½ packets)
- 1 ½ tablespoons salt
- 8 eggs, lightly beaten
- 1/2 cup honey
- 1 1/2 cups (3 sticks) unsalted butter, melted, plus butter for greasing the pan
- 7 1/2 cups unbleached all-purpose flour

1. Mix the yeast, salt, eggs, honey and melted butter with the water in a 5-quart bowl or a lidded (not airtight) food container.

2. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor with (dough attachment), or a heavy duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. The dough will be loose but will firm up when chilled; don't try to work with it before chilling. (You may notice lumps in the dough but they will disappear in the finished products).

3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used as soon as it's chilled after the initial rise. Refrigerate in a lidded (not airtight) container and use over the 5 days. Beyond 5 days freeze in 1-pund portions in an air tight container for up to 4 weeks. When using frozen dough, thaw in the refrigerator for 24 hours before using, the allow the usual rest and rise times.

5. Defrost the dough over night in the refrigerator if frozen. On baking day, grease a 9x4x3 non stick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.

6. Elongate into an oval and place in the prepared pan. Allow to rest for 1 hours and 20 minutes.

7. Twenty minutes before baking time, preheat the oven to 350 F. If you're not using a stone in the oven, 5 minutes is adequate.

8. Using a pastry brush, brush the top crust with egg wash.

9. Place the bread near the center of the oven and bake for 35 to 40 minutes, or until a medium golden brown. Due to the fat in the dough, brioche will not form a hard, crackling crust.

10. Allow to cool before slicing or eating.

 

[ADN_VIII]

Nicked this from a discord server I lurk in.

Spoiler: French Onion Soup Burger

Recipe: French Onion Soup Burger
Serves: two
Time: yes
Ingredients: Two burger patties, 1/4 pound each, 90/10 mix
Two hamburger buns
Four slices gruyere cheese
One medium sized yellow onion
Salt
Pepper
Butter, 1 tablespoon
Butter, 2 tablespoons
Steps: Put pan on stove, apply medium heat
Slice onion thin, 1/8 inch if possible
Apply two tablespoons of butter to pan, followed by sliced onion
Cook over medium heat until onions caramelize into a golden brown color, stirring frequently to prevent burning
Set onions aside in a bowl
Apply butter then buns face down to pan until the bread toasts and absorbs butter from the pan, set aside on plates
Combine patties and pan, cook to desired doneness and a good sear
Apply patties to the buns, adding caramelized onions and a slice of gruyere cheese before closing the burger