What Have You Cooked Recently?

Last night I made a scramble. Two mild Italian sausages with their casings removed, broken up and and browned. A small handful of chopped onion from the freezer, a grated medium-sized potato. Four or five baby portabella mushrooms, diced. Two eggs, and some reaper paste for heat.

Today, I made spaghetti... first I took the remaining 3 Italian sausages from the package, removed the casings again, and added some extra dried basil and a mix of dried ghost/reaper/scorpion pepper flakes for heat. I sliced 5 or 6 of the smaller baby portabella mushrooms and reserved them, then I grated the rest of the mushrooms into the sausage and spice mixture, mixed them together, and browned over high heat to get some actual brown on the sausage. Once the sausage had browned pretty well, I added the sliced mushrooms, and a splash of the juice from a can of black olives. I then drained the black olives, sliced them (egg slicer works great for this) and added them to everything else. Dumped in what was left of a jar of mushroom flavor pasta sauce (about 2/3 of the jar), some Italian seasoning, more reaper, and several generous shakes of 160k SHU cayenne powder. Reduced heat to low, added a handful of shredded mozzarella and some grated parmesan, covered, and let it all simmer for about an hour, stirring it occasionally. By the time it was done, the stringiness of the cheese was completely gone and it had all just blended together. Once that was about done simmering, I cooked a pound of spaghetti. Finally, I topped the spaghetti and sauce with more grated parmesan. Ate a mountain, and had enough leftover to make 4 containers of leftovers for lunches next week.
 
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Home made peanutbutter with my god daughters : https://www.foodnetwork.com/recipes/alton-brown/homemade-peanut-butter-recipe-1950478

And because I'm the most radical I made them some peanut butter and honey ritz sandwiches right before mommy picked them up.

It was easier than expected and ran out sooner than expected so sorry no pictures handy. We started with in shell, so we all could snack while doing it and they had a hoot smashing them with random kitchen objects.
 
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I don’t like Mexican food especially, and I’m not Mexican. But they have a way with cheap, good food.

Taco soup: sautéed peppers, onions, garlic, jalapeño with corn, tomatoes, sour cream. Lots of cumin and lots of chili powder. Top heavily with cheese and tortilla chips. Always a crowd pleaser.
 
I found a recipe for.... Carrot dogs. Roasted carrots flavored like hot dogs. They go in a bun with whatever you would put on a hot dog. While I was making them I thought "surely this is the epitome of terrible vegan food, what am I even doing?" but it was...really good. And way healthier than a hot dog or fake hot dogs. I've made it two or three more times.
 
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sperginity said:
I found a recipe for.... Carrot dogs. Roasted carrots flavored like hot dogs. They go in a bun with whatever you would put on a hot dog. While I was making them I thought "surely this is the epitome of terrible vegan food, what am I even doing?" but it was...really good. And way healthier than a hot dog or fake hot dogs. I've made it two or three more times.
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That does sound god awful, but please do explain what you did to flavor them. I love grilling and roast a lot of veg and hot dogs are a guilty pleasure of mine, so I know what they both taste like but a roasted carrot can be tasty it's not at all close to a fill in for a hot dog.
 
Bassomatic said:
That does sound god awful, but please do explain what you did to flavor them. I love grilling and roast a lot of veg and hot dogs are a guilty pleasure of mine, so I know what they both taste like but a roasted carrot can be tasty it's not at all close to a fill in for a hot dog.
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1 tablespoon oil
2 tablespoon soy sauce
1/2 teaspoon liquid smoke
2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Mix it all together to make marinade. That stuff smells almost exactly like hot dogs.

You peel carrots into vaguely hot dog shapes (mostly so it cooks evenly). I marinade for at least an hour if I can. The roast directions are 400 degrees for 35 min, shuffling a few times, but test to see if a knife goes in easily. best of luck to you
 
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sperginity said:
1 tablespoon oil
2 tablespoon soy sauce
1/2 teaspoon liquid smoke
2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Mix it all together to make marinade. That stuff smells almost exactly like hot dogs.

You peel carrots into vaguely hot dog shapes (mostly so it cooks evenly). I marinade for at least an hour if I can. The roast directions are 400 degrees for 35 min, shuffling a few times, but test to see if a knife goes in easily. best of luck to you
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Amazing! Who knew that was even a thing? Might try it.

What if, instead of carving regular sized carrots, you used baby carrots instead, and used them like a side dish?

And how long do you roast the carrots, temp, etc..?
 
UtopiaGuy said:
Amazing! Who knew that was even a thing? Might try it.

What if, instead of carving regular sized carrots, you used baby carrots instead, and used them like a side dish?

And how long do you roast the carrots, temp, etc..?
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400 degrees for 35 min for big carrots. I would check baby carrots after 10 minutes and then every 5 minutes after that. If a knife goes in easily they're done.
 
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Got some pals on a weird keto diet thing where they can't have carbs, but we also wanted street tacos. Found a recipe online where instead of tortillas you bake cheese on parchment paper, let cool and then transfer into greased muffin pans. Resulted in baked cheese bowls. Pretty decent really.
 
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Had a bunch of eggs I needed to burn through, so I beat them, added salt, white pepper, paprika, jalapeno powder, buttered some little bakeware things, tossed in a bit of extra butter at the bottom and threw them in the oven at 400 for a bit
bubbled up like a souffle sorta
 
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I mean college is harsh on money but luckily I have a bunch of old recipes when my grandma and pa where kids and poor so they’re helping me get by. Tonight I had liver and onions with tony chachere's and a side of mashed potatoes. Tomorrow I plan on making a gumbo to last me through the week.
 
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Tonight I made some stir-fry with some marinated steak and mushrooms, onions, and some (frozen) peppers.

The main flavor I used for this was (home made) garlic honey sauce. I've actually recently come to love the pairing of honey and garlic, but will say stir-fry is not an optimal usage of the flavor.
 
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XYZpdq said:
Had a bunch of eggs I needed to burn through, so I beat them, added salt, white pepper, paprika, jalapeno powder, buttered some little bakeware things, tossed in a bit of extra butter at the bottom and threw them in the oven at 400 for a bit
bubbled up like a souffle sorta
Click to expand...

Add some other stuff. That's how you make a frittata basically. IMO a cast iron skillet in the oven is the best way to do this, although I like bacon grease for the bottom. I used to do this with a dozen or two dozen eggs in the morning after a big party for everyone passed out on the floor to motivate them to clean up the disaster area, and combine it with all the leftover chopped vegetables and whatever from prep for the previous night's dinner.
 
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AnOminous said:
Add some other stuff. That's how you make a frittata basically. IMO a cast iron skillet in the oven is the best way to do this, although I like bacon grease for the bottom. I used to do this with a dozen or two dozen eggs in the morning after a big party for everyone passed out on the floor to motivate them to clean up the disaster area, and combine it with all the leftover chopped vegetables and whatever from prep for the previous night's dinner.
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Yeah I didn't have anything really nifty to throw in this time. Turned out okay
 
sperginity said:
1 tablespoon oil
2 tablespoon soy sauce
1/2 teaspoon liquid smoke
2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Mix it all together to make marinade. That stuff smells almost exactly like hot dogs.

You peel carrots into vaguely hot dog shapes (mostly so it cooks evenly). I marinade for at least an hour if I can. The roast directions are 400 degrees for 35 min, shuffling a few times, but test to see if a knife goes in easily. best of luck to you
Click to expand...
Tried this for the vegetarians in my life. They liked it a lot. Did well refrigerated and reheated the day after. Tried to shave down the carrots to be the same diameter throughout but didn’t seem to matter that much. My one recommendation would be shake off the excess marinade before roasting. Otherwise 10/10 hotdogs.
 
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