What Have You Cooked Recently?

[Robotic Richard Simmons]

I'm not a cook or anything but I can create quick meals.
Buy some mozzeralla (sliced or otherwise, you're going to have to slice it)
Buy some pepperoni (sliced or otherwise, you're going to have to slice it)
On a paper plate, put down pepperoni, each having their own space.
Then put down sliced mozzarella on every pepperoni slice.
Then put pepperoni slices down on top of all of the mozzerella slices on top of a pepperoni slice.
Microwave for 20 seconds.
Very quick pepperoni&mozzarella bites.
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Clean your microwave.

Observation: ANYONE should be able to bake a ham and a cake. Just read the directions on the ham's wrapper and the box of cake mix. You can also buy frosting in small tubs.

Eh... there's no need for boxed cake mix. My recipe for a cake has the following ingredients:

Flour
Baking Powder
Eggs
Salt
Pure Vanilla extract
Real Butter
Sugar

Boxed mix has unnecessary trash like...

Wheat Starch, Salt, Dextrose, Polyglycerol Esters Of Fatty Acids, Cellulose Gum, Artificial Flavors, Xanthan Gum, Maltodextrin, Modified Cornstarch, Colored With (Yellow 5 Lake, Red 40 Lake)

Literally, why? Spend the whole 5 minutes to measure basic ingredients instead of a cancer cocktail.

 

[Petey Wheatstraw]

Nothing is better than baking a big cheap ham and using it in multiple recipes throughout the next week or two afterwards. The ham I've been using has been baked in orange juice and glazed right after baking, Preparing it like this has helped me come up with some awesome dishes throughout the past two or three weeks. Here are two of them:

Spoiler: Split Pea Soup Recipe

Boil your water in a decently sized-dutch oven or pot or whatever crappy pan you saved from your college years, make sure to add some salt too. Put your dried split peas in and let it sit for about an hour or two or at least until the peas aren't solid anymore, then simmer. Take your ham and cut everything off the bone. If you don't want to waste your ham just cut it up into small chunks and drop the bone in, then get it back up to boiling again before simmering it for thirty minutes. Finely chop up a large onion and add that too. Make sure you add salt and pepper to taste.

You can make a killer breaksfast with a ham like this too:

Spoiler: HAM WITH EGGS IN A NEST

Fry up a few thick pieces of ham without any cooking oil because it should have enough fat in it naturally to cook without too much else. Spread your ham across the pan as you cook so that the grease is even. When it's done take the ham off the pan and throw on a slice of the bread of your choice. You need to get a circle in the center somehow, whether you cut a hole before you place it on or make a hole with a cookie cutter or something similar is up to you. Gently toast the bread before cracking an egg in the middle, then flip when the whites are solid. Take off the bread when it's toasted and serve with orange juice (or if you're having breakfast for dinner, a screwdriver.)

 

[Slaundromat]

I have pretty much nailed spaghetti carbonara to where I estimate it's about 4 of the dinners I eat every week. It helps that I can knock it out in 15-20 minutes, where I usually take a lot of time to cook.

250g spaghetti, 3 egg yolks, 50g parmesan and 150g cubed bacon. The pasta and bacon amount to half of their packages, which is how I arrive at those numbers.
Boil your pasta, fry bacon, whatever.
Mix your yolks with the cheese and 2-3 tablespoons of rendered bacon fat and a couple tablespoons of pasta water. With the water you're shooting for a mixture that incorporates easily, but doesn't end up watery. Also add a ton of ground pepper and some dried parsley.
When your pasta is done, toss it in the mixture immediately after draining. Top with bacon, Wa-la.

It's not a very balanced meal, so I sometimes add onion and frozen peas to the pan with bacon, but I think that only detracts from the dish.
The real problem is what to do with all the egg whites. I throw them in pancake batter, but I can only eat so many pancakes before I need the one proper bowl I have back to make more carbonara. I should probably fry them up the next day, but usually the whites just spend a couple days in the fridge before I throw them out.

 

[Whatthefuck]

I made a good ol southern monstrosity last night. Broccoli Chicken Casserole. Just go with me on this journey.

1 lb chicken breast, cubed
1 pkg frozen broccoli pieces (you know the steam in a bag stuff)
8 oz sour cream
1 can cream of chicken soup
1/2 c mayo
8 oz. mushrooms, any will do, I use white button, but canned would work as well just make sure to drain well.
4 oz of shredded cheese of your choice, I generally use sharp cheddar.
just a bit of salt and pepper to taste
about a tsp of garlic powder
1 pkg of Stove Top stuffing (I use chicken, but you can use whatever flavor)

OK, so the stuffing is the first thing to go on, it's the easiest and you can just set it aside when it's done according to package directions.

Cut your chicken and add to a large mixing bowl, no need to pre-cook as it will get all the time it needs in the baking process. Add all other ingredients except the stuffing and mix well. Once combined transfer to an aluminum foil lined casserole dish.

Top all of that with your stuffing.

Shit, you should pre-heat your oven to 375 F. Pop it in uncovered and bake for 40 minutes. Let it sit for about 10 minutes, the bitch is hot.

Now you all might be saying, well, now I know why you southern Americans are so fat. You wouldn't be wrong, but our household only does this occasionally when I'm too tired to really do much else and it's relatively cheap and the whole family loves it.

 

[Bassomatic]

I'm on left overs of cabbage rolls, they each stuffed almost a 1/4lb beer with smattering of rice. With holidays and all had so many amazing meals out and stuff. Normal dinners were almost a treat.

 

[Adamska]

Finally tried to make an omelet for the first time (I rarely cook eggs tbh); bacon and cheese, semi-cooked the former, and allowed them to cook the rest of the way with the egg and cheese in its own grease.

Went pretty well tbh; bit of a grease trap, but it tastes nice.

 

[SmileyTimeDayCare]

Sunday's turkey has become Wednesday's turkey and dumplings.

So good.

 

[Archeops]

I made more tomato soup a few days ago and I solved an issue that plagued past batches (they had an odd grainy texture to 'em that made them kind of unpalatable) by straining it with a chinois. I tried the batch before storing it and I found it to be too watery so I added small amounts of the pulp back into the soup before reaching the desired texture.

 

[Clovis]

Sad friday night dinner during sad, Dry January:

• Roasted jerusalem artichokes (cooked previously, defrosted today)
• Gorgonzola (it was reduced to 44p!)
• Spinach
• A fuckton of mustard, a pinch of nutmeg, salt.
• Shirataki

All heated up in a frying pan. Took like, 5 minutes. Not bad.

 

[neverendingmidi]

Kraft Mac & Cheese. I wanted easy comfort food on a rainy, ugly day. Plus a Manhattan.

However I have no-knead bread rising for tomorrow, and pot roast to be fixed with it.

 

[Begemot]

Turkey and mushroom Bolognese with pappadelle

 

[Nut-Roaster the 2nd]

Made some Butternut Squash soup with ginger powder, curry powder, and almond milk. I've been trying recipes that don't require tard cum-derived ingredients, and the almond milk gives it more body without making the flavor shitty. I made it before for Thanksgiving, and it was an instant favorite.

 

[rigors]

Made a Beef and Chickpea Soup. Macros through the roof but had as a post workout meal.

 

[Damn Near]

Got a veg and steak stew going in the slow cooker right now. Three diced london broil cuts, a bunch of red potatoes, some yellow squash, baby bella mushrooms, onions, and garlic, along with red wine, beef broth, and tomato paste

 

[Gar For Archer]

Got a sudden craving for BBQ and bought a rack of ribs from Costco. 25 minutes in the instant pot and 8 minutes broiling in the oven, and it tasted pretty amazing for not all that much work.

I used this recipe as a reference, but honestly it’s nothing more than “dry rub your ribs, pressure cook in chicken stock and apple cider vinegar for 25 minutes, slather on the sauce, stick it in the oven at 500 degrees for 6-8 minutes”. Super simple and came out great!

 

[Matthew216]

Made this for the first time. It’s a combination of genoise cake, coffee simple syrup, meringue “mushrooms”, and two different butter creams. It’s called Buche De Noel.

 

[UnKillFill]

Spicy Caramel Chicken

Mine didn't come out anywhere near as pretty as Chef John's did, but it is still fucking fantastic...

 

[Crystal Golem]

Not quite a brownie not quite a blondie I call these 56% bars. Using olive oil in place of butter gives them a really nice taste and doesn't come off tasting like olives.

-(1/2 cup) olive oil
-(1 1/2 teaspoons) vanilla extract
-(1/2 teaspoons) lemon extract
-(3/4 cup) white sugar
-(1/2 cup) brown sugar
- 3 large eggs
-(1/2 teaspoon) cinammon
-(1/4 cup) cocoa powder
-(3/4 cup) plain flour
- pinch of salt
-(1/2 cup) nuts, chocloate chips or whatever you like for topping brownies. If you want to top them with sea salt just exempt the pinch of salt from the recipe.

Bake at 355-360 for 28-30 minutes and let cool for 15-20.

 

[Juan But Not Forgotten]

Spoiler: lemon tart with meringue

Though my dish seems to be bigger than it should be for this recipe, so it came out not as tall as it should. But damn it was great!

 

[Robotic Richard Simmons]

Embraced my inner weeb and made curry katsu. Turned out way better than I anticipated. Never had it before but understand why the japs love it so much.