Cookbook / Recipe Sharing thread

[GethN7]

I don't do a lot of cooking, but I do have an easy to make dish that keeps well, is easy and quick to make, can serve as many people as you have supplies for, and stores/preserves easily.


Buttered Parsley Noodles - By GethN7


2-4 cups egg or shell noodles (anything similar will do, increase cups depending on people you intend to serve)

1/2 cup butter or margarine (around 3/4th to a cup for larger servings)

2 tablespoons parsley flakes (4 for large servings)



Instructions are largely the same as for making these noodles regularly, except once you drain the water, making sure the noodles have been well strained, put in a bowl appropriate to the serving sizes you expect and stir in butter and parsley until evenly distributed, then add, if you would like, some salt to taste.


Depending on your needs, you can make this as a quick side dish and the butter/margarine will prevent the noodles from drying out in the refrigerator, where they can be kept cool and then later reheated as need be.

 

[Monika H.]

Something I like to cook because my grandma did it for me when I was little.
It's very simple and fills up the stomach.

Rice with potatoes

-8 pounds of rice
-3/4 medium potatoes
-vegetal solution

Put a kettle half full of water at 70 degrees and the vegetable solution.
Meanwhile, peel, cut and wash the potatoes.
When the water boils, put the rice and wait 25 min., then put the potatoes and wait another 15 min.
After this time, shut the flame and let it boil by itself, so it makes his own condense and the water evaporates.
When the rice has the consistence of a mousse, you can serve it.

 

[Dr. Boe Jangles Esq.]

Alright, this is like my favorite thread on the farms, and I've been doing some cool experimenting I'll write down later, but for now, we'll do something simple:
Do you kids know what crema is? Do you like tacos? Fuck you, everybody like tacos. Don't lie to me, and don't lie to God.
Crema is a magical fuckawesome sauce that does the impossible and improves tacos. It's essentially creme fraiche with lime and salt, it's used a lot in Mexico, and I have ceased eating tacos where crema is not present.
It's different from sour cream or a creme fraiche, it's got a little more tang and it's smoother (I'm not a sour cream fan), and it's very versatile, but it's easy as fuck to make yourself, so I'm gonna show you how to make it, then give you another way to use it.
There's a lot of fakeass recipes that "approximate" it, but I'm gonna give you the one that gives you that real shit.

Homemade Crema (OG style)
-Warm one cup of unsweetened heavy cream to room temp. Do not boil or simmer, you just need it warm.
-Add 1 tablespoon of buttermilk and mix well
-Pour into a mason jar and cover, but do not tightly seal the lid. You need a little airflow, but not much.
-Leave it on the counter for about 12-24 hours. It has to thicken at room temp. No, it will not spoil, it is pasteurized, just do it.
-Seal lid and return to the fridge to continue thickening.
-You now essentially have creme fraiche. Now to make crema.
-Add the juice of half a lime (or more, if you're of a mind to) and a heavy pinch of salt. Yes, you do have to fresh squeeze the lime. Put that bottled shit away; I mean it. Mix and refrigerate.
-You have crema.

Baller. But besides making literally any food south of the border taste better (tacos, burritos, tamales, fajitas, go wild) what can you do with it?

Elotes (Mexican Street Corn)
-Grill corn in the husk. I trust you can figure out how to accomplish this, so I'm not going to tell you how, you're adults. Google it.
-Peel corn.
-Add a healthy dousing of crema. Do not lightly drip that shit, this needs to be fucking dripping with it.
-Sprinkle cojita cheese (mexican crumbling cheese, your grocery store probably has it)
-Sprinkle Tajin Classic Seasoning (It's a chili lime seasoning salt. Ethnic section of the grocery store)
-Sprinkle finely chopped green onion and cilantro (unless you're one of those people who hates cilantro, your call)
-You have Elotes. Enjoy the best corn on the cob you'll ever taste.

 

[Goofy Logic]

Quick Alfredo
This takes about the same time to make as a Kraft Dinner. Good for a lunch or side dish

-A couple cups of Pasta
-One can of Campbell's mushroom soup
-Garlic Powder
-spaghetti seasoning
-a splash of cream
-about a tablespoon of margarine or butter

into the cooked pasta, mix in the mushroom soup, cream, margarine, garlic powder and spaghetti seasoning. The pasta can be eaten right away, or it can stay warm on low heat while other food is prepared.

Alternatively, the mushroom soup and spices can be heated and mixed in a separate pot to pour over the pasta. a little bit of water or milk might be needed to make the sauce fluid enough to pour.

For additional taste, mix in a few drops of Tabasco sauce.

 

[Bugaboo]

I have a go to recipe for a delicious chocolate cake with a deep chocolate flavour. The best way i can describe it is dark chocolate cake, children probably won't like it as much as the kind from the bakery or wherever you buy your cakes from but all the adults and people at bake sales have really enjoyed this recipe. It works for cupcakes or a traditional cake cake.
1 cup white sugar
1 and three quarter cups all purpose flour
Three quarter cups cocoa powder
Two teaspoons baking soda
One teaspoon baking powder
2 eggs
1 cup buttermilk
1 cup black coffee (cold)
1/2 cup vegetable oil

Bake for 30 minutes in a 350 degree oven check to see if it's done with a toothpick. The toothpick should come out clean when inserted into the middle of the cake.

No you cannot taste the coffee at all

 

[SpessCaptain]

I am shocked and disgusted that "Chicken Salt" isn't any here widely available outside of Anzac soil, so let me describe you some kick ass fucking salt for your fries/chips.

Chicken Salt

• 6 Tbsp Salt.
• 3 Tbsp chicken stock powder. Low sodium type helps.
• 3 Tbsp Garlic powder.
• 2-3 Tbsp Paprika.
• 1 Tbsp White Pepper.
• 1 Ybsp Onion powder.

Mix that stuff together until and use as seasoning. It goes great with Chips, Fries, Roast and BBQ Chicken and even as a seasoning.

 

[Bugaboo]

Crock Pot Shepherd's Pie
I took this recipe from a site called "Recipes that Crock" and it's been modified slightly by me. My family adore this recipe and I get asked to make it often. This makes a week's worth of shepherd's pie for a three person household
-1 yellow onion, diced
-About 1 teaspoon minced garlic
-1 package of ground beef (roughly 1 lb)
-6 russet potatoes (amount may change depending on potato size)
-1 can of cream of mushroom soup, prepared as directed on can
-1 beef bouillon cube
-2 or 3 carrots, peeled and chopped
-1 cup of frozen peas (or more if you'd like)
Peel, cube and begin to boil the potatoes, start preparing the cream of mushroom soup as directed on can.
Cook the onion and garlic in a frying pan, until onion is translucent. Add ground beef and brown it, add cooked beef, onion and garlic mixture to the crock pot.
Pour the cream of mushroom soup over the beef mixture, add the bouillon cube and stir briefly. Add carrots and peas and stir to mix together.
Once potatoes are fork tender, drain and mash them with a small amount of milk and butter (or margarine) season with salt and pepper. Top beef mixture in crock pot with an even layer of mashed potatoes.
Cook on low for 8 hours or high for 4 hours.

Don't use instant mashed potatoes, I've tried this and it's not as good

 

[Dr. Boe Jangles Esq.]

Alright, so this one I cribbed, but holy shit, it's fucking delicious, and a perfect side dish to literally any meal if you're making comfort food.
https://www.allrecipes.com/recipe/219166/chef-johns-macaroni-and-cheese/

Few notes:
The addition of a pinch of garlic and onion powder is a nice touch, as well as a shake of cumin.
And don't waste money on white pepper, it's just for looks. Regular black pepper is fine.
If you have a decently stocked kitchen, you can also make this for about 10 bucks, so it's good on a budget.

 

[Robot Teapot]

Have we had a steak recipe? I'm sure there's someone here that doesn't know how to cook steak.

Steak
1 steak
salt
pepper
1-2Tbsp Butter

Acquire cast iron skillet. Heat on high heat. It'll smoke more than a college student who just discovered weed.
Coat your steak in salt and pepper on both sides. Be generous.
Melt your butter in that skillet. Be sure to use butter. Butter is life, butter is love.
Carefully lower steak in. Sear that shit for 3ish minutes. Don't touch it until you flip it. Repeat on other side.
Throw into over under the broiler. 5 minutes a side.
Take out. Let rest.

If you can't eat your steak at this doneness, you can't eat steak.

I have a slightly different technique for doing steak that I thought I'd share..

1 steak
salt
pepper
butter
garlic powder
chilli powder/dried chilli
truffle oil (olive oil will work too but less delicious)

If you're using a packed piece of steak, get it out it's packet 20 minutes before cooking to air/rest.
Heat a dry frying pan, medium high heat.
Put oven on a medium heat if you're not already using it simultaneously.
Gently smash that steak a bit (I use a wine bottle normally).
Rub both sides with salt and pepper, then rub with truffle oil. (What I do personally is season and oil one side, place in the pan that side down obvs, then do the same with the other side whilst in the pan)
Take some aluminium foil and create a cradle big enough for the steak to be sealed in once cooked. smear 1/2 tablespoons worth of butter on base of the foil, dust some garlic powder and dried chilli/chilli powder on top of the butter. Dash of truffle oil too perhaps.
Fry both sides how you like (I do about 2- 2 1/2 minutes either side personally).
Remove steak and immediately place in buttered seasoned foil cradle and seal.
Stick in the oven for around 5 minutes.
Plate your other stuff (veg etc)
Plate your steak taking care not to lose any of the sauce that's been created in the foil.
Pour that delicious steak and butter garlic chilli truffle oil based sauce over everything on the plate.
Enjoy.

This is a technique I evolved over time, but I probably didn't invent it. I find it works really well. I think truffle oil is under-rated af.
Frying mushrooms in butter and truffle oil is a fucking treat too. Do them slowly and what happens is, the mushrooms absorb the butter and truffle oil and end up like little soupbowls of soup. Bit tricky getting them to plate but worth it.

 

[Hatoful Dandy]

This morning, I improvised breakfast by combining a packet of broccoli & cauliflower soup for the broth, 1 cup of cooked white rice and topped it off with a beaten raw egg. Stir thoroughly and serve.

 

[Armchair Psychologist]

Fresh caught whole trout:

clean fish thoroughly, removing any coagulated blood from the body cavity with cold water.

pat dry and season with salt, pepper and lemon zest, then stuff with prosciutto and pin shut with toothpicks

Next fill a deep frying pan (steel or cast doesn't matter) about quarter full with olive oil and set for medium heat.

Cook for approx 3 min on each side or until the meat begins to crumble.

Serve with tartar sauce and roasted potatoes.

 

[BobManly]

This is more a trick than a recipe for oven roasted potatoes: to get the potatoes nice and golden and crispy, before putting them in the oven bring some water to boil in a pot and put the (already cut) potatoes in for 3-4 mins. The potatoes should not be completely cooked through, but enough so to make them crispy in the oven.
Then you can season the potatoes however you want and cook them normally.

If you like to season with garlic, but want to make the roasted garlic less strong to eat, place it in the boiling water with the potatoes for 30 sec to 1 min at most (too much and it won't taste like garlic anymore).

Spoiler

roasted potatoes

That's the only part of your recipe that makes any sense, holy shit.

 

[ShittyRecolor]

I'm really into marinating lately. So far my favorte marinade is a mixture of ajvar, chili sauce and robonia honey, it goes incredibly well with chicken\turkey breast or thigh filet. As for spice\seasoning, I like to add some salt, thyme, rosemary, marjoram, cumin, szechuan pepper, allspice, ground nutmeg, coriander, sage and lovage leaves, sometimes a little melilot and chervil. I steam some onion (with a hint of black pepper), garlick and some sweeter paprika on a little coconut oil, add the marinated meat with some carrot and steam\fry it for about 20 minutes. As a garnish I susally go with some roasted\steamed potatoes with carrot, broccoli and peas. Adding some parsley, caraway and turmenic to the potatoes can do wonders.

 

[Uncle Warren]

This is more a trick than a recipe for oven roasted potatoes: to get the potatoes nice and golden and crispy, before putting them in the oven bring some water to boil in a pot and put the (already cut) potatoes in for 3-4 mins. The potatoes should not be completely cooked through, but enough so to make them crispy in the oven.
Then you can season the potatoes however you want and cook them normally.

If you like to season with garlic, but want to make the roasted garlic less strong to eat, place it in the boiling water with the potatoes for 30 sec to 1 min at most (too much and it won't taste like garlic anymore).

Spoiler

That's the only part of your recipe that makes any sense, holy shit.

So you blanch them shortly to remove excess starch? Neat.

 

[Oh Long Johnson]

The pizza thread reminded me of this.

If you have a dutch oven, there is no excuse for you to ever eat shitty supermarket bread at home ever again.

Jim Lahey's No Knead Bread

3 cups all purpose flour
1/4 tsp instant yeast (don't buy that rapid rise bullshit)
1 1/4 tsp salt
1 1/2 - 1 3/5 cup water

Combine the dry ingredients in a large bowl. Add water and stir until thoroughly moistened. The dough will be wet and stringy and stick to everything. Cover the bowl with plastic wrap and/or a kitchen towel and let ferment for 12 to 18 hours.

Once the dough has fermented, scrape the dough out onto a floured surface. Take four corners of the dough blob and fold them onto each other and form a flattened ball, folded side down. Cover with a well floured cotton tea towel or plastic wrap or a moistened bunch of papers towels and let rise for two hours.

When the dough has 30 minutes left to rise, throw your covered dutch oven into a 450 degree oven. After the final 30 minutes, take out the dutch oven and transfer the dough, folded side up into the dutch oven. Cover and bake for 30 minutes. Remove cover and bake an additional 15 minutes. Allow to cool on a cooling rack and eat.

 

[Hakurei Zero]

Sexy Ass Hamburgers

1-lb of ground beef (Depends on how many hamburgers you'll want)
Patty maker tool
Garlic salt
Pepper
American cheese singles
Iceberg lettuce
Ketchup
Mustard
White hamburger buns

Take a portion of the ground beef and use the patty maker to smash it into a patty. After your patty has been created, take a frying pan and set it on the stove. Place the patty gently into the pan, and sprinkle garlic salt and pepper on that bitch. Turn the heat onto medium-high, grab a plate, open up a hamburger bun, set it on the plate, and put it aside for later. Take a spatula and flip the patty over and over, waiting a little bit between each flip and applying pressure to the patty occasionally. Keep doing this until the patty is brown and cooked. After the patty is done, turn the stove off, and use the spatula to set the patty onto the bun. Take your iceberg lettuce, rip some off, and place it down on the patty. Then, take a cheese single and slap it onto the lettuce. Take the ketchup and mustard, and spray them on the cheese. Take the part of the bun that you didn't put anything on and stick it on top. Now, find a place to sit down and enjoy.

 

[Man vs persistent rat]

Large quantity because it freezes very well, but you can scale it down if you maintain a 1/20 ratio of chillies to meat.

Spoiler: Steak chilli con carne

Chilli con carne (steak)

Prep time (including sear): c. 50 mins
Cooking time: 4-8 hrs

Special equipment: large casserole pot (dutch oven) with lid

2 kg beef chuck steak (or other stewing cut(s))
100 g dried chilli peppers (complimentary mix of four types, e.g. arbol/cayenne; pasilla/ancho/mulato; chipotle; guajillo/new mexico)
6 400 g tins of beans (e.g. 2 each of kidney, pinto, black)
500 ml of gelatinous stock; or 2 litre low-sodium broth; or 3 stock cubes (chicken or beef)
1 large onion, 4 garlic cloves
4 tsp cumin, 3 tsp oregano, 1 tsp paprika, 1/2 tsp cinnamon, 1/4 tsp allspice
Worcester sauce, or fish sauce (up to 4 tsp)
Cider or wine vinegar (up to 8 tsp)

100g-150 g diced bacon (optional)
Tomato puree (optional, up to 8 tsp)

-

1. Toast the deseeded dried peppers (optional) either under a heated element, or in a frying pan without oil. Toast gently for a couple of minutes until fragrant with brown spots, do not burn or allow them produce a bitter scent. Large amounts can be done on a baking sheet in an oven at 170 c for 3-5 minutes. If you're concerned about over-toasting, even a couple of seconds will mildly enhance the flavour.

After toasting (or without) soak the peppers in bowl of water for 10 mins, drain and discard water and rinse peppers.

While the peppers soak, leave steaks exposed to air, and dab surfaces with kitchen towels to remove excess moisture to aid searing. Season both sides generously with salt and pepper.

2. Simmer soaked peppers in a saucepan with stock for 5-10 mins. If using gelatinous stock add 1 litre water, if using broth only add half of it, if using stock cubes add 1 litre water.

While the peppers simmer, bring the casserole pot to medium-high heat with a small amount of oil with high smoking-point (eg. vegetable or rapeseed).

3. Sear steaks in batches on one side for several minutes without moving until browned crust forms.

If you want to do this stage faster or to avoid crowding the pot (important to avoid, as it causes the meat to steam-cook), use an additional pan. Set aside for a few minutes until the steaks are cool enough to handle.

While the steaks sear, add the peppers and the the stock they were simmered in into the food processor (let it cool a little first), puree on minimum power initially (important - it might vibrate/cause a mess), gradually raising to high power, 1-2 mins.

4. Add a little more oil to the pot and dice the onions, garlic, and bacon (if using). Add bacon and gently brown on low-medium heat for 10 mins until fat is rendered down, add the diced onion and continue to cook gently until translucent for roughly 2 mins. Add the garlic, herbs, and dried spices (oregano, cumin, paprika, cinnamon, allspice), cook gently for 1 min, stirring constantly.

While onions and/or bacon cook, cut the steaks into rough 6 cm cubes.

5. Add the pureed chilli peppers to the pot as well as the cubed steak, and 1 litre water (or the remaining litre of broth if using). Add vinegar and Worcester sauce (conservative amounts, you can adjust to taste near the end), and tomato puree (if using).

Bring to boil, then simmer on lowest heat for 4-8 hrs depending on texture preferred (4 hrs will keep the cubes in shape while still softening them, 8 hrs will find them falling apart more easily). Add canned beans 30 mins from end.

Serve with rice or alone.

While it can be eaten immediately, the recipe's measurements are intended for it to be chilled overnight in the fridge to allow the flavours to develop. Cool to room temperature before refrigerating. With an 8 hour cook and overnight chill, it should be quite a pleasant/moderate heat.

-

Notes and optional processes (extremely optional, only a couple should be used or it becomes fussy):

This is a fairly bean-heavy recipe, so halve the amount if you prefer.

If you would like a standard Texas chilli, don't include beans, bacon, tomato puree, cinnamon or allspice.

The amount of ingredients may be too large for your pan (it is for mine) - I cook it in a 4 litre pot until the beans are added, then I divide it into a second pan and divide the beans between each.

Cast iron cookware will sear more quickly and aggressively than standard pans, so you may not want to use maximum heat or sear for as long as you would with other pans.

Depending on your peppers, some will produce a bitter-flavoured water when soaked, others will produce a flavourful, spicy water that can be re-added as broth. If you have determined that none of the peppers being used produces a bitter flavour and plan on retaining the water, you can skip the initial soak but not the simmer.

Leave steaks exposed in fridge overnight to further dry the surface for better searing (not at all necessary unless sperging).

If your steak has a lot of untrimmed fat, trim it and dice some to fry with the bacon, or to cook with the onions.

Toasting of the peppers can also be done before de-stemming and de-seeding, they will often become more pliable and easy to work with after toasting.

Instead of searing one side of all of the steaks, you could sear both sides of half of them (the second side for less time), and set aside the other half to be added raw. Searing both sides of all the steaks will still produce decent results, but the two ways listed will leave the meat more tender.

Chicken provides better value with store-bought stock or broth because the strength of its flavour survives better than beef does.

If using gelatinous stock rather than broth, you can simmer the peppers in plain water, then add the stock when combining the ingredients in the pot if you prefer.

You can toss the seared and cubed beef (8 tsp) in flour before adding if you want an additional thickener.

Other additions that work fine individually when added at the start of the cooking process: cider, beer, coffee, chocolate. Alcohol can be used to deglaze the pan after searing. Mexican oregano can be used instead of Italian, it has a more citrus and less sweet flavour.

Add turmeric or achiote during cooking or squeezed lime at the end to flavour rice.

When ready to serve, stir through fresh chopped coriander leaf (cilantro) - if simmered it will lose its flavour.

Stir through or garnish with diced fresh onions at the end for texture (mildly controversial).

Stir shredded tortillas or masa harina flour through for texture and/or flavour.

Can be garnished with sour cream or feta cheese cubes for cooling effect and/or contrast.

 

[therealchrischan]

meditarranean slamon recipe:

soak salmon in vinnegar for 3 minutes to eliminate fishy smell.

put a LOT of salt, red pepper, and crushed garlic

add some olive oil and cook until somewhat brown.

next throw some tomatoes, basil, olive oil, and a wee bit of water to make a sauce

cook fish until it is 145 deg F in the middle

cook fish in sauce until some of the water evaporates.

serve with brown rice, farro ( a type of grain) lentils and asparagus/collards as a side.

 

[Dr. Boe Jangles Esq.]

Party dishes, anyone?

Chicken Parm Sliders:

Ingredients

• 1 bag Hawaiian slider buns
• 1 lb breaded and fried chicken tenderloins
• 2 cups homemade marinara
• 2 cups Mozzarella cheese , shredded
• 1/2 cup Parmesan cheese , freshly grated
• 3 tbsp Butter , melted
• a few shakes Garlic powder (more to taste)
• A few shakes Italian seasoning

Instructions

1. Preheat oven to 350°F.
2. Place the bottom half of the slider buns in a greased casserole dish.
3. Place cooked chicken tenders on the bottom buns and then cover them in sauce.
4. Combine the mozzarella and Parmesan cheese and sprinkle it over the sauce.
5. Place the top buns on the sliders.
6. Melt the butter and mix the garlic powder until it is thoroughly combined. (feel free to add more garlic powder if you like)
7. Pour the melted butter over the buns and then sprinkle with Italian seasoning.
8. Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.
9. Enjoy

A protip on these:
You want get the tenders and sauce made up fresh in advance. This is not just snobbery, there's a method to this madness:

-Those prebagged chicken tenders in the frozen section (in addition to just being shit) are mushy and limp from all the ice. You want the breading to be crispy to add some texture to the finished product, and you can only get that by just frying up some chicken breasts you've cut into strips. It takes like 15 minutes and your end result will be worlds better.

-Shred your own mozzarella and parm. The prebagged stuff has a cellulose powder on it (to prevent clumping in the bag) that gets gummy and gross when it melts. Remember to place your mozzarella and your grater into the freezer for like 10 minutes before shredding, it'll make it much easier.

-Make your own sauce. Seriously, jar pasta sauce is an abomination, it tastes like shit, and pasta sauce isn't really that hard. This is a great recipe that requires minimal attention outside of the occasional stir after the prepwork is done and it makes a ton, so you can save it for whatever dishes you wanna make during the week.

Done correctly, you've got a dope appetizer. Bring it to a party and feel smug about the people who brought a single bag of Lays.

 

[MerriedxReldnahc]

Chef Reldnahc's Mystery Sludge (tm)

1. Open the freezer trying to remember if you bought Hot Pockets or not, only to discover a large stash of popsicles and freezy treats you don't remember buying recently.
2. Scrape popsicles off of sticks and squeeze frozen fruity things out of tube into a blender.
3. Add milk. Alternativley, add m!lk.
4. Blend until well-incorporated and frothy.
5. Add sprinkles!

As for less questionable meals:

Chef Reldnahc's Fresh Tomato Happiness

1. Go pick some fresh cherry tomatoes from your garden, about 3-4 cups. If you find any tomato hornworms in your plants you can always collect them and fry them in olive oil and toss with a lil' salt for a lovely appetizer. Haven't tried that but I've heard it's delicious.
2. Heat some olive oil in a pan set to medium high, and toss all your tasty tomaters in. Let them heat up for a bit until they burst open and release all their goodness and start to smell unbearably delicious, about 5-6 minutes.
3. Add some minced garlic, as much or as little as you like. Let that roast up for a minute.
4. Squeeze a lemon in all of that and sprinkle in some salt until it's all happy and magical.
5. Either toss in some angel hair pasta and good quality tuna or lather that shit on some toasty bread. Or just eat it with a spoon, it's pretty damn good.