Cookbook / Recipe Sharing thread

[RIck Sanchez]

I've been making matzo brei lately. It's a Jewish recipe that's kind of like a cross between scrambled eggs and French toast. After tinkering around with the recipe, I think I've found a good method:

1. Break 2 sheets of matzo into small-ish pieces (You can use more/less matzo as long as you maintain a 1:1 matzo:egg ratio). Pour water over them (just enough to cover them) and let soak for about a minute.
2. While the matzo is soaking, beat 2 eggs. Add salt and pepper to taste.
3. Heat some butter in a pan (or schmaltz, if you want to be more authentic) and add the matzo pieces (after you've drained the water off them).
4. After cooking matzo for about a minute (just enough to coat all the pieces with butter), add the eggs (if you didn't add salt and pepper before you can also add them in this step). The hardest part is evenly mixing the matzo with the eggs mixture, so don't turn the heat up so high that the eggs cook instantly. As long as the matzo and egg are mixed, you can actively stir it the whole time like scrambled eggs, or cook it like a pancake.
5. There are many ways to serve matzo brei. I usually stick to just salt and pepper, but for a savory dish you can add chives, green onion, cheese, basically anything you would add to omelette. It also lends itself to sweet toppings such as jam, fresh fruit, cinnamon and sugar.

 

[Rabbit Bones]

Spoiler: Lemon 'Brownies'

3/4 cup flour
3/4 cup sugar
1/4 teaspoon salt
1/2 cup soft butter
2 eggs
4 teaspoon lemon zest (I use a shit load more, but I really like lemons)
4 tablespoons lemon juice.

You know how to make brownies. You just mix all that shit up and toss it in a greased 8x8 dish. 350 degrees for 20-25 minuets.

Spoiler: Glaze

1 cup powdered sugar
4 tablespoons lemon juice
8 teaspoons zest

Mix everything. Cover brownies with half the glaze, let sit till brownies cool. Use rest of glaze.

 

[RIck Sanchez]

spring is here and one of my favorite thing to drink in the spring is tea

so here some kick as ice tea recipes

Spoiler: lemon ginger ice tea

lemon ginger ice tea

what you need:
lemon green or white tea
mint abstract non imitation
ginger root
raw honey
(optional) lemonade(with little or no sugar)
(optional) ginger ail


boil water and pour about 3 to 4 packets of tea

let the tea sit how long you want (the longer the stronger)

When the tea is done sitting and cooled down pour it into the blender add:

a tea spoon of mint abstract
A small piece of ginger root with the skin peeled off( the size depend on how strong you want the ginger to be).
the amount of raw honey you want.
___
(optional)
while the tea is sitting use a blender to blend a cup of lemonaid and a half of can of ginger ail with the ingredients above then add the tea and blend.
___

when you are done blending,use a strainer to remove the remaining peices of ginger.

pour in a container and let it chill in the fridge.

Spoiler: passion fruit ice tea lemonaid

passion fruit ice tea lemonaid

what you need:

wild berry tea
passion fruit iced tea mixture by tazo
lemonaid with little to no sugar(Califia Farms Lemonade is the best )
raw honey

boil 3 to 4 packets of wild berry tea and let it sit (the longer the stronger)

when you are done add it to the blender with:

a cup and a half of lemonaid
a cup and a half of passion fruit tea mixture
and how much raw honey you want

mix together in the blender and let it chill the the refrigerator

Spoiler: Blueberry ice tea lemonaid

Blueberry ice tea lemonaid

what you need:

blueberries
blackberries
pom wonderful pomgrant blueberry juice
wild berry tea
passion fruit iced tea mixture by tazo
lemonaid with little to no sugar(Califia Farms Lemonade is the best )
raw honey

boil 3 to 4 packets of wild berry tea and let it sit (the longer the stronger)

While the tea is setting blend:
half a cup of blueberries and blackberries
a cup of pom wonderful juice
a cup of lemonaid
half a cup of passion fruit tea mixture
and how much raw honey you want

mix together in the blender till the berries are liquidated then add the tea and blend again

let it chill the the refrigerator

That first one sounds wonderful, gonna try it soon.
My favorite summer-y iced tea drink is homemade Arnold Palmer (half iced tea, half lemonade) with a splash of bourbon. Sometimes I add a little honey as well. Ginger ale with some Crown is also very refreshing.

 

[Ravenor]

I stopped in at a local butty bar for my lunch today and found a odd sounding sandwich filling that really works.

Cranberry, Brie, Grape and Rocket an lambs leaf lettus on a baguette.

Spread some good cranberry sauce on the baguette, put on some freshly sliced brie, scatter on a few halved grapes and put on some rocket and lambs leaf letus on top.

I know it sounds weird but it's fucking lovely.

 

[SpacePanther]

Spoiler: Chili

Grandma SpacePanther's Crockpot Chili

• 2 lbs of beef
• 1-2 packets of Chili-o, depending on you
• 2 medium cans of Kidney Beans
• 1 big can of tomato sauce, preferably with the chunks
• 1-2 pounds of taco blend cheese
• lots and lots and lots of red pepper if you're a spice demon like me

Brown your beef unless you feel comfortable contracting Ebola.

Throw it in the crock pot.

Add the Kidney Beans and the can of tomato sauce.

Set crockpot to medium and cook for about 3-4 hours.

Add cheese and red pepper after it's cooked.

Eat it. Should serve a whole family and then some.

Spoiler: Loaded Mac and Cheese

SpacePanther's Loaded Mac and Cheese

• Half a box or a full box of Elbow Macaroni, depending on how much you need
• REAL Bacon Bits (you can buy them in the salad dressing isle)
• 2-4 pounds of colby jack, depending on how much you like cheese
• 2-3 stalks of smaller types of green onion

Take a casserole dish, line the bottom with cheese.

Boil Elbow Macaroni.

Add Elbow Macaroni on top of cheese layer.

Add another cheese layer, this time with bacon and green onions.

More Elbow Macaroni

Top off with cheese layer, bacon and green onion

Preheat oven to 345 degrees Fahrenheit

Stick it in the oven for 15 minutes

Eat it.

Spoiler: Tatertot Casserole

SpacePanther's Tatertot Casserole

• 2 lbs of beef
• a frozen bag of tater tots
• 2 lbs of colby jack cheese
• two cans of mushroom soup

Preheat oven to whatever for your tater tots and let them cook.

Remove tater tots and add them as bottom layer of casserole.

Add the beef as the next layer.

Add the mushroom soup over the beef.

Add cheese on top of that.

Preheat oven to 345.

Cook for 30 minutes.

Eat it.

Spoiler: Spanish Casserole

SpacePanther's Spanish Casserole

• 2 lbs of beef
• a packet of Spanish Rice, I use the Knorr brand.
• 1-2 cans of Chili in a can.
• 2 lbs of monzerella cheese

Boil and make your Spanish Rice.

Add that as bottom layer to casserole dish.

Brown the beef.

Put down beef as next layer.

Put down Chili as next layer.

Top with monzerella cheese.

Preheat oven to 345.

Cook for 30 minutes.

Eat it.

Spoiler: Enchiladas

SpacePanther's Enchiladas

• 1-2 lbs of beef
• 6 taco shells (At least for a family of three, you can add or subtract)
• Red enchilada sauce
• Enchilada spice packet
• red pepper
• 1-2 lbs of taco blend cheese

Brown the beef.

Cook the sauce (add red pepper as desired)

Add a little bit of sauce into the meat.

Add sauce at bottom of casserole pan (casserole pans make it easier)

Scoop beef into taco shells, roll them up, and place them in casserole pan.

Pour remainder of sauce over them.

Throw all the cheese over them, though my father-in-law says it's good with cheese added in the beef too.

Preheat oven to 345

Bake for 15 minutes

Eat it.

Spoiler: The Best Damn French Toast EVER

SpacePanther's Father-in-Law's Peanutbutter Jelly French Toast

• 4 pieces of thick white bread
• 4 eggs
• as much cinnamon as you want
• a dash of milk
• peanut butter
• jelly

You take a bowl, crack your eggs, throw them in there.

You add a couple pinches of cinnamon.

You add your dash of milk.

Then, you grab your four pieces of bread, your peanut butter and jelly, and act like you're making a PBJ sandwich.

You then coat your pieces of bread in eggs, yeah, it's kinda messy.

Throw them on your skillet with some butter.

Cook til the eggs on the bread is cooked.

Add syrup.

Eat up and then pray you have toilet paper.

 

[Zeorus]

Here's a simple recipe for the best damn cornbread you'll ever have:

Spoiler: Ingredients

1 cup melted butter
4 eggs
1 1/2 cups sugar
1 tsp baking soda stirred into 2 cups buttermilk or sour milk (I've never used buttermilk, but it's listed as an option in my family cookbook. I usually add a bit of lemon juice to the milk to make it a bit more sour.)

2 cups corn meal
2 cups flour
1 tsp salt

Grease a 9 x 13" pan. I prefer to use canola oil and a basting brush, but sprays like PAM usually work fine for this recipe.

Beat melted butter and eggs, add sugar and sour milk (be careful not to over-beat it as too many air bubbles will make an insufficiently crumbly cornbread). Stir in corn meal, flour, and salt. I tend to err on the side of a thinner batter, but a couple of small lumps never ruined a batch. Put in prepared pan. Bake in a preheated oven at 375º for 35-40 minutes or until toothpick comes out clean.

This cornbread has been in my family for quite some time and has proven to be quite versatile. It's definitely more of a sweet cornbread than a salty cornbread, but it works well for breakfast or as a side with just about anything from chili to fried fish.

 

[AnOminous]

This cornbread has been in my family for quite some time and has proven to be quite versatile. It's definitely more of a sweet cornbread than a salty cornbread, but it works well for breakfast or as a side with just about anything from chili to fried fish.

I like making cornbread by preheating the skillet in the oven with several tablespoons of bacon grease, so when you take it out and pour in the batter, it sizzles. It's probably terrible for you but delicious. I'd also use somewhat less sugar, but not much less.

 

[Zeorus]

I like making cornbread by preheating the skillet in the oven with several tablespoons of bacon grease, so when you take it out and pour in the batter, it sizzles. It's probably terrible for you but delicious. I'd also use somewhat less sugar, but not much less.

I'll definitely give the bacon grease a try - that sounds fantastic! Less sugar is probably a good idea as this is a bit on the sweet side for cornbread (depending on what you pair it with).

 

[Pikimon]

Summer Salad

Spinach
Lemon Juice
Sliced Cherry Tomatoes
Capers

1) Mix in bowl
2) Done.

 

[IceGray]

A simple cream cheese sauce that uses packaged soup as a base.

2 onions or 8 cloves of garlic.
1 * 50g packet of powdered soup.
2 tablespoons of cream cheese.
Water as needed.
2 eggs (optional).
Herbs for flavoring.

Fry the garlic till fragrant. Add water. Add powdered soup. Add cheese. Stir. Add eggs if you like. It should make one bowlful.

 

[glutenfreebooty]

Another drink recipe from your favorite professional alcoholic. We did this one for our Frankenstein Menu at work, and probably created a monster, but it's good.

The Oreo McFuddled
2 scoops French vanilla ice cream
4 ounces Smirnoff Vanilla vodka
any brand of fudge sauce
any brand of canned whipped cream
1 Ole Smoky Tennessee Moonshine cherry
4 original Oreos

Serve in a footed Irish coffee glass. Stir ice cream and vodka together until blended. Drizzle with fudge sauce, top with whipped cream, and finish with crumbled Oreos and a moonshine cherry on top.
​

Don't give this to your children.

 

[Rabbit Bones]

Everyone in my family is a pleb who eats store bought everything (Pregu with ground beef what the fuck mom) so they go crazy when they come over for dinner at my house. I made spaghetti last time.

4 cans crushed tomatos
1 can diced tomatoes
I whole head of garlic (I fucking love garlic)
Fresh basil and tyme
salt/pepper
3-4 bay leaves
I sizzle the herbs and garlic in olive oil for a bit, than I just dump everything else in and let it simmer for a few hours, till it's nice and thick.

I cheap out with my meatballs though. I buy regular and spicy Italian sausage meat and mix them together. I brown the meatballs in a cast iron pan with olive oil and a few heads of garlic tossed in. Once they have a nice sear all over, I toss them in the oven to finish cooking them though.

And people, buy quality pasta. Not that 5 for $5 shit. You shouldn't go through all the effort of making a nice sauce and than serve it on wet cardboard.

 

[derpi]

8 ounces of condensed milk
16 ounces of strawberry or blueberry flavored cream cheese at room temp.

Mix them both together. Use as a tasty dip for berries and fruit. 10/10 very sweet only do this once a month because it's fatty as fuck.
Cream cheese should be room temp to facilitate mixing, but if you wanna do it while it's cold it'll just be a bit of extra effort.

 

[RIck Sanchez]

Ranch Oyster Crackers aka the New Year's Eve Special, Today
This recipe comes from an old magazine ad for Hidden Valley ranch, circa the 70s. There are a bunch of hors d'oeuvre recipes on it but this one is by far the greatest. It's become a New Year's Eve tradition for me to make (along with stovetop fondue).
1. Combine a package of Hidden Valley Ranch mix (I usually use a little less, it's too salty for me if I use the whole thing) with 3/4 - 1 cup of oil (olive or avocado work well).
2. Add 1/4 tsp lemon pepper, 1/2 tsp dill weed and 1/4 tsp garlic powder.
3. Pour that stuff over 12-16 oz. oyster crackers and stir it around with a wooden spoon to coat all the crackers.
4. Put in the oven on a cookie sheet at 250 degrees for about 20 minutes. If they're still soggy just leave them in a bit longer.

 

[glutenfreebooty]

The Cinnamon Toast Crunch shot
1 ounce of Rumchata
1 ounce of Fireball Cinnamon Whisky

pour into shot glass, pray and shoot. ​

 

[AA 102]

My mashed potatoes:

Ingredients:
1) 5-7 medium to large potatoes.
2) 1/2 cup whole milk.
3) 2-3 sticks of butter.
4) 1-2 Garlic cloves, minced.

Instructions:
1) Dice all potatoes into equally sized pieces (skinning potatoes are optional) and put in a pot of cold water. Heat the pot and let boil on medium heat until the potatoes are cooked. Drain the water.
2) While the potatoes are draining, take your minced garlic and caramelize it in the pan (they are done when they are golden brown). Add the potatoes back into the pot with the garlic and mash.
3) Add the butter. Wait until the butter is melted and mixed thoroughly throughout.
4) Add the whole milk slowly while stirring.
5) Enjoy with a side of nitroglycerin tablets (as a precaution against heart attacks).
6) Go for a run.

The amounts on butter and milk will depend on the amount of potatoes used. It is advised to add each ingredient slowly and monitor the consistency (no one wants runny potatoes). A teaspoon of salt or onion salt can be added if you're into that kind of thing. Garlic salt is also a viable alternative to the minced garlic cloves.

 

[Hatoful Dandy]

My beef stew:

Into a slow cooker, add:
Beef (cubes or stroganoff)
1/4 of a cabbage (shredded)
baby potatoes (peeled; i bought a jar of them)
1 can of mixed veggies (drained)
1 can of shredded mushrooms (drained)

Be sure to thoroughly mix the ingredients then pour in:

1 1/2 Liters of beef broth (3 cubes)
Tomato paste (i use 2 small cartons)
Corn starch (to thicken)
salt, pepper, spices to taste

At the highest setting, it should be done within 3 1/2 -4hrs and should be about 6 servings.

 

[Mrs Paul]

My Grandma's pierogies:

Spoiler: These are a LOT of work, so make sure you have someone to help you!

Grandma Sabol's Pierogies

Dough (If you decide to double it — don't double the recipe itself. Instead, make each batch separately!)
1 large egg, beaten
2 cups flour
½ teaspoon salt (1 pinch)
½ cup water (approximately)
Mix the flour and salt together, then start to mix in the egg, and then add the water slowly until the dough is right consistency. Knead the dough until its soft, then cover loosely with plastic wrap and let rest for about ten minutes. Then roll out the dough thinly — about 1/8th of an inch thick. Cut into dough into rounds (Mom uses a round glass about 2-inches / 5-cm diameter) or into squares, with a knife or pastry / pasta cutter. Be sure to keep these covered till you are going to use them, with plastic wrap or a damp towel. You don't want them to dry out before you get the filling into them.


Mashed Potato Filling (This is the filling my mom uses, but there are all kinds of different types of filling — you can look in cookbooks and online for many different

filling types.)
NOTE: The measurements are very much a "guesstimate" — my mom has been making them for so long, she hardly ever bothers to measure!
8 large Idaho or Russet-Burbank (chip) potatoes, peeled, cubed
1 tablespoon salt
1 stick (8 tablespoons; 4 oz / 125 g butter or margarine (Mom recommends butter — it tastes better!)
1 finely diced onion
6 to 8 oz / 170g to 225g cheddar cheese, grated or shredded
Place the potatoes in a pot of cold water, making sure they are covered by an inch or so of water. Add the salt. Cover with a lid and cook on the stove top. Bring the water to a boil then take it down to a simmer; you can take off the lid if the water keeps overboiling. Cook till a skewer poked into a cube goes in, then comes out easily.

While the potatoes are boiling, melt the butter or margarine in a skillet, then add the onions and sautée over medium-low heat till the onions are softened and starting to brown.

When the potatoes are done, drain them well through a colander, then put back into the pot. Heat the water-less pot and shake or stir to dry out the potatoes a bit, 2 minutes or so. Add the sautéed butter onions and the grated cheese. Mash it all together with a masher. Allow the potatoes to cool enough to handle. Do not put the lid back on the pot, as that will cause water to condense back onto the potatoes.

Assembly
Dough
Filling
Using a small spoon, scoop up a bit of filling and put it into the center of the dough square or circle, then pinch the edges together tightly, being sure to eliminate as much air from inside the pierogy as possible.

These can be frozen if you aren't going to cook them immediately. Put the finished pierogy on a plastic-wrap lined cookie sheet. Put another sheet over them, then freeze. When are are frozen solid, you can store the hard pierogy in a plastic bag or container and take out as many as you need.

Cooking & Serving
Fresh or frozen Pierogies
1 stick / 4 oz / 125g butter or margarine (again, Mom suggests butter!)
1 large onion, diced
Boil a large pot of water. Add no more than 10 pierogies at a time into the hot water. The pierogies are cooked when they float to the top of the water surface. To drain them, use a slotted spoon and place them in serving dishes or on a clean dish towel to drain. Do not put into a sieve or colander, as they tend to fall apart if you do that. Repeat with the remaining pierogies.

Melt the butter in a skillet and fry up the onions. Top over the boiled pierogies while everything is hot, and serve immediately.



One batch makes about 3½ dozen pierogies.

 

[Smarmy]

My Great Grandma's Butter Cookies

Ingredients

1 cup unsalted butter
1.5 cups confectioners sugar (sifted)
1 egg
1 tsp vanilla or almond extract
2.5 cups flour
1 tsp baking soda
1 tsp cream of tartar
.25 tsp salt

Directions

1. Preheat the oven to 350 F
2. Cream butter
3. Gradually add sugar and mix until fluffy
4. Add unbeaten egg and vanilla (or almond). Beat well.
5. Add the rest of the dry ingredients and blend into creamed mixture
6. Shape dough into either logs (roughly 3 inches long) or balls ('bout an inch and a half)
7. Place on a parchment-lined baking dish and bake between 9 - 11 minutes

You want the cookies to be golden on the bottom, but not too dark. I usually did fine with 9 minutes, but it really depends on your oven. I suggest baking one cookie first to see what it's gonna be.

Optional
-Add chopped walnuts, fruit, chocolate chips, etc.
-Toss with powdered sugar
- Dip in chocolate of your choice (I find semi-sweet and dark chocolate go best)

 

[NQ 952]

Spice rub:
5 parts paprika
1 part lemon peel
1 part cracked black pepper
1 part salt
1 part finely ground coffee (good stuff)
1 part brown sugar

Apply spice rub to favorite defrosted meat product. I suggest St. Louis ribs. Put in refrigerator for 24 hours.

Smoke meat at 250-300F until inside is cooked. Use a wireless thermometer.

Let sit for about 30 minutes after cooking.

Protip: don't use fucking water in that water tray they give you in your smoker. Use lava rocks - it allows a drier environment, a higher smoking temperature, and helps to evenly distribute your charcoal heat.

Also don't be a fag using a pellet smoker. Real cooks use charcoal, and not that Kingsford shit either - get yourself real wood chunk char from a local hillbilly.