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Old April 13th, 2006, 01:32   #1
Ravious
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Cooking Thread [Share a Recipe]

Since we have done movies, songs, and god knows what else, I propose we share simple recipes for a...uhh...(think of some other word than spam, rav)...get-to-know-you topic...yeah

Rav's Famous Guacomole

2 ripe avocados
1 medium summer-grown tomato
1 small red onion
2 cloves garlic
salt
worcestershire sauce

Cut avocados in half taking out seed. Press the skin and dump the avocado meat into a non-reactive bowl. Dice tomato and onion and add. Mash with fork until an even chunky consistency, you don't want a puree. Add a shake of worcestershire sauce. Then salt to taste. To keep well overnight (if you have any left ) put seeds back in dish and spray top with lemon juice.
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Old April 13th, 2006, 13:51   #2
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Hmmm...I'll keep going, I have plenty

Crazy Stir-Fry

4 cloves garlic
3 tbsp. oil
1 package frozen stir-fry veggies
1/2 lb. flash frozen salmon
lots of soy sauce
1 tbsp. peanut butter
1 tsp. ground ginger

cooked rice

Heat oil in large pan. Crush garlic with knife removing husk and roughly chop, add to pan and cook until just turning brown. Add frozen veggies. Note: if you have the forethought of thawing the veggies and salmon this dish will take no time, but if you are like me....

Cooking the veggies takes a bit because you want most of the water to evaporate. When there is only a little water left, clear the middle of the pan and add the salmon. Cook for 5 minutes, then flip the salmon. Liberally shake some soy sauce all over the veggies and cooked salmon side and add the ginger.

When the other side has cooked a little try and "chop" the salmon up with your spatula. If you can, then you are almost done. Mix the veggies together with the chopped/mashed salmon. When you think the salmon is cooked. Clear the center and add the peanut butter. Stir the mix in with the peanut butter and then add another helping of soy sauce.

Put a serving of rice in a bowl, top with stir-fry, then add a dash of garlic salt.

My wife and I eat this alllll the time. It is so easy. It tastes good. It is healthy(er). We actually call it slop.
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Old April 14th, 2006, 01:41   #3
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Quote:
Originally posted by Ravious@Apr 13 2006, 07:51 AM
Hmmm...I'll keep going, I have plenty

Crazy Stir-Fry

4 cloves garlic
3 tbsp. oil
1 package frozen stir-fry veggies
1/2 lb. flash frozen salmon
lots of soy sauce
1 tbsp. peanut butter
1 tsp. ground ginger

cooked rice

Heat oil in large pan. Crush garlic with knife removing husk and roughly chop, add to pan and cook until just turning brown. Add frozen veggies. Note: if you have the forethought of thawing the veggies and salmon this dish will take no time, but if you are like me....

Cooking the veggies takes a bit because you want most of the water to evaporate. When there is only a little water left, clear the middle of the pan and add the salmon. Cook for 5 minutes, then flip the salmon. Liberally shake some soy sauce all over the veggies and cooked salmon side and add the ginger.

When the other side has cooked a little try and "chop" the salmon up with your spatula. If you can, then you are almost done. Mix the veggies together with the chopped/mashed salmon. When you think the salmon is cooked. Clear the center and add the peanut butter. Stir the mix in with the peanut butter and then add another helping of soy sauce.

Put a serving of rice in a bowl, top with stir-fry, then add a dash of garlic salt.

My wife and I eat this alllll the time. It is so easy. It tastes good. It is healthy(er). We actually call it slop.
Salmon is probably my favorite fish so yeah....

I might just try this out this weekend
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Old April 14th, 2006, 17:01   #4
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Alright, since this thread is going no where fast, final post.

Rav's Guaranteed Date Dinner

What You Need to Buy/Have:
produce:
2 small red onions
1/2 lb. asparagus
1/2 honeydew
meat:
cooking for her: lean pork chops, no bone, fat trimmed
cooking for him: pork chops, with bone and fat
spices and what not:
lots of butter
herby jerk seasoning (not the powdered crap)
sugar
sea salt
garlic salt
turmeric
olive oil
apple vinegar
dried italian herbs
buy at the store:
fresh bread
mixed greens mix
light salad dressing
vanilla ice cream

Night Before:
Take a huge ziploc and put pork chops in there. Take a small bowl and mix 1/4 cup brown sugar, 1/6 cup salt, 2 tbsp. turmeric, and 2 tbsp. dried italian herbs in a bowl. THe mixture should be salty sweet. Throw it in the ziploc, add 1/4 cup apple vinegar, 1/4 cup olive oil, 1/4 cup water. Mix it up good, and throw in the fridge. If you remember, the next morning before you go to work or what not, shake the bag again and lay it on the other side.

The Dinner:
Roast Red Onions: Peel outer layer of red onions. Cut the top off. Then quarter the onion WITHOUT cutting completely through, so you should have this rough flower onion thing. Salt the inside. Add a good dollop of butter and salt again. Put it in a glass or preferably earthenware dish. Throw in the oven at about 350 degrees F in the middle rack and check every 15 minutes, should be good and done in 40 minutes.

Grilled Chops: Take the yummy marinated pork chops out and grill them. It is pretty hard to overcook them, due to the amount of liquid they now have in them, and also try and sear the fat if there is any.

Nutty Roast Asparagus: Break the ends of the asparagus so you only have the good part. Lay them flat on a cooking sheet and drizzle olive oil over them. Sprinkle with salt and jerk seasoning. Broil for about 10 minutes.

Honeydew Crunch: Take the honeydew and scoop in lots of vanilla icecream. (You can also sort of chop the honeydew up a little for more mixing, up to you.) Caramelize some sugar. Take about 1 cup of sugar or so, and put it in a non-stick pan on low to medium heat. You have to constantly stir it and make sure the sugar doesn't burn. If you do it slow and good it will eventually caramelize into a thick syrup. IMMEDIATELY pour over the honeydew and put it back in the freezer so the ice cream doesn't melt. Don't do this too far ahead cus you don't want the honeydew to freeze.

Hope someone enjoys this.
Serve the salad and bread as an opener. Then the chops, the onion, and asparagus for the entree, followed by the honeydew for desert.
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Old April 15th, 2006, 20:48   #5
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Wow Rav! You are quite the cook!
Beqx is a vegetarian so we don't eat much meat in our house, but I definitely want to try the asparagus That sounds yummy!

I bet your date really appreciates the dinner and the work!
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Old April 16th, 2006, 04:48   #6
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Rav is absolutely right. No spam at all in this thread... at least not the spam in a can kind. I thought I'd keep his thread alive and add a few of the wife's wonderful recipes (especially for Osiris' sake). Enjoy the few and if you want more just let me know... I'll be happy to pull out my wife's handy dandy cookbook.

Hello Dolly Cookies

1 stick of butter
1.5 cups graham cracker crumbs
1 package chocolate chips
1 package butterscotch chips
1 can sweetened condensed milk
*Optional: 1 small bag of shredded coconut

Melt butter in a pan (12x9 or 13x9). Over this sprinkle graham cracker crumbs. Next, layer chocolate chips and butterscotch chips. Then layer coconut and top with sweetened condensed milk. Bake @ 350* for 20-25 minutes.

*If you aren't a huge fan of coocnut you've got two options here. 1) Sprinkle it on anyways because you can't really taste it with all the other goodies you'll be nibbling on or 2) don't use it at all and enjoy your taste buds!
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Ask him for a disertation on the air speed velocity of a swallow carrying a coconut. That will stump him.
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Old April 16th, 2006, 04:54   #7
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Osiris - This recipe is for you. Here come the best chocolate chip cookies on the planet!

Ha Ha Cookies

1 pound butter
2 cups sugar
2 cups brown sugar
2 tsp. vanilla
4 eggs
1 Large package Vanilla instant pudding
2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
6 cups flour
2 packages of chocolate chips

Mix all ingredients and place on greased cookie sheet by rounded spoonfuls. Bake @ 350* for 7-12 minutes.

As the aroma fills the kitchen please resist the desire to hop straight into the oven and devour the sweetest cookies you'll ever lay your tongue on. It might also be a good idea to let them cool down a few minutes too so you don't have an enflamed tongue shortly after taking them out... that just spoils all the fun.
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Old April 16th, 2006, 05:07   #8
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After two wonderful desserts I thought I'd add a favorite dinner delicacy. For those that are fans of fish then this is meant just for you. I know you'll be by the time you have this set on your table ready to gobble up.

Stuffed Salmon

2 salmon filets
Butter
Montreal Steak seasoning
Dill Weed (yes, thats an herb... not something you call your little brother or significant other) >_<

Place one salmon filet on a cookie sheet covered in tinfoil. Melt butter on each salmon filet. Put Montreal Steak seasoning and Dill Weed on each filet. Cover with stuffing mixture. Put second filet on top of salmon to create a sandwich (skin on top/facing up). Cover with tinfoil. Bake @ 425* for a while (no set time) until salmon is light pink or white. This will be about an hour (give or take a few minutes). Please watch carefully.

Stuffing
Toatsted bread cut into pieces (or StoveTop)
Melted butter
Whipping cream
Dill Weed
Parsley
Basil
Onion salt
Garlic salt
Pepper
Oregano
(Can substitute all spices with McCormick Greek Seasoning... if desired).

This is definitely one you'll just have to swim upstream for.
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Old April 16th, 2006, 09:16   #9
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Wow rav ya really know how cooking's done lol and rush you should be a baker lol you seem to know alot about cakes :o
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Old April 16th, 2006, 15:01   #10
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ok now i just have to share recipes.....

sadly i do most of my cooking on the fly no actual recipies to follow... so i'll kinda guestemate the measurments... it's all pretty much "to consitancy, or to color)

Baked Penne
Easy to make, but oh so very yummy...

1 box of penne
1 jar (yes jar it's easier then making the sauces from scratch.. but you can if you want)
so yea 1 jar of marinara sauce (regualr ol' prego if you please)
1 jar of alfredo sauce
1 lb ground beef
italian seasoning (i mix my own but mccorkmic works just fine)
1 1/4 cups shredded mozerrella
1 cup shredded asiago
a few shakes of garlic powder


what to do
cook the penne (large pot salted water) you want to leave the pasta a bit al dente (not cooked till completly soft)
while the penne is boiling season the ground beef by taking a handful of italian seasoning and rubbing it between your hands over the meat (crushing it like this really brings out the flavor of the herbs.. best when you dont have 'em fresh)
when the meat is coated with seasoning (i do the top in the package flip it into a preheated fry pan and then season the other side before seperating it to cook)

brown the meat drain the grease......
add about half a jar of marianara sauce, and slowly stir in about half a jar of alfredo.... i usualy like more alfredo than marinara but it's all to taste... when the sauce is about a salmon color is when i stop mixing..... all in all i use a lil more than a whole jar of sauce....

in a 9x12 baking dish (i use the aluminaum foil ones for easy clean up)
cover the bottom of the pan with about half the penne, l
adle about half the sauce/meat mixture over the pasta
lightly cover the sauce with the 1/4 cup of mozerrella
layer the rest of the penne on top of that, the rest of the sauce.. sprinkle the mozerrella and asiago cheese over the top sprinkle with a few shakes of garlic powder
bake in over at 350 for about 20 mins or until cheese is melted and lightly brown on edges....

serve with salad and garlic bread..... mmmm so good
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Old April 16th, 2006, 15:24   #11
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Nessa's Famous lemon garlic and mushroom chicken alfredo

This one's all from scratch baby, so it's a lot harder with no acurate measurments, my disclaimer, only attempt if you've made a cheese/cream sauce before i'm not so good at exacts.... oh and you need to be good at multi tasking...

What you need:
1 lb chicken breast trimmed diced and skinless
roughly 1 tb spoon of chopped garlic
rougly 5 tbs of lemon juice
1-1/2 cups of heavy or light cream
1 1/2 cups of shredded parmesian (here's where i mix it up a bit, there are shredded parmisian/asiago mixes at the supermarket that work great in this sauce i use this more often then straight parmesian)
just under a stick of butter
small can of diced mushrooms
1lb(1 box) of fettucinne

What you need to do about 1-2 hours before dinner:
Marinate your chicken in a saran wrapped bowl in the fridge
what i do is add the chicken to the bowl, then the garlic and lemon juice, then add water until chicken is submerged, the liquid should be very cloudy, if it's not.. add more lemon juice (hehehe sooo specific i know, i usualy just add capfuls till it looks right)



Boil the fettucinne
in a large saucepan brown your chicken, when it's starting to crisp add the mushrooms (drain the can first) i usualy add a dash of lemon juice at this point

when your chicken is browned and your mushrooms have picked up all that yummy flavor add the butter to the pan and wait for it to melt
now heres where it gets tricky
you need to add the cream and cheese slowly over medium heat a little bit at a time,
i add a lil cream stir it all up add a lil cheese stir ir all up keep stiring until the cheese is melted completely, then add a lil more cream while stiring, then a lil more cheese stiring till completely melted once i have a full cup of both cheese and cream mixed in i add one or the other until the consistancy is right, nice thick alfredo sauce... simmer a minute or two add the fettucinne to the sauce pan little by little mixing as you go, you will not use all the pasta.. if you do you wont have enough sauce

if you wish to use the whole box of pasta.. use a whole stick of butter, plus maybe a tbl spoon and another 1/2 cup of cream and cheese respectivly
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Old April 16th, 2006, 16:04   #12
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Close to Nessa's, but I -love- artichoke ^^

Chicken Piccatta with Artichoke Hearts. :9

Boneless/Skinless Chicken Breasts (or buy a whole chicken and do it yourself, does save a bit of money, and gets you some great soup stock. )
1/2 cup Flour/Cornstarch
1 Lemon (you'll use zest and juice)
EV Olive Oil
1/2 cup White Wine
1/2 cup Chicken Broth
1 can Artichoke Hearts (drained)
2 tbs Capers (drained)
Box of Frozen Peas
1/2 tsp Garlic Powder

First, pound out the chicken breast (in a ziplock/between parchment) flat.

Combine all your flour, garlic powder, and copious amounts of salt/pepper in a dish for dredging, and toss your chicken in. Thoroughly cover, then shake off extra. Just want a light breading/seasoning to the chicken.

Heat a decent amount of olive oil in a skillet (cast iron, ftw!) over med-high heat, and add in the chicken. About 3 minutes a side, flip, repeat. The chicken won't be fully cooked at this point, don't panic :x

With the chicken still in the skillet, add in about a quarter cup of lemon juice, and a half cup of wine and chicken broth. I'm not a huge wine drinker, so I usually look for a decent cheapy wine for this - the larger american vineyards that put out the "party packs" of four smaller bottles are ideal for this. Allow this to simmer for five or six minutes - halfway through, toss in a handful of frozen peas.

Once the sauce has thickened up a bit (at the end of your 5-6 minutes) add in your artichoke hearts (mmm, artichoke :9 ) and the capers, and let it simmer another minute or two to warm them up.

That's it. You're done.

The sauce is fantastic, and goes pretty well with linguine, or make up some rice pilaf. You really need some starch to balance out
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Old April 17th, 2006, 05:23   #13
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Quote:
Originally posted by RushingWind@Apr 15 2006, 10:54 PM
Osiris - This recipe is for you. Here come the best chocolate chip cookies on the planet!

Ha Ha Cookies

1 pound butter
2 cups sugar
2 cups brown sugar
2 tsp. vanilla
4 eggs
1 Large package Vanilla instant pudding
2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
6 cups flour
2 packages of chocolate chips

Mix all ingredients and place on greased cookie sheet by rounded spoonfuls. Bake @ 350* for 7-12 minutes.

As the aroma fills the kitchen please resist the desire to hop straight into the oven and devour the sweetest cookies you'll ever lay your tongue on. It might also be a good idea to let them cool down a few minutes too so you don't have an enflamed tongue shortly after taking them out... that just spoils all the fun.

WOW

4 cups of sugar!?

Thanks for the recipe Rush, I will try it out sometime in the near future
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Old April 17th, 2006, 05:35   #14
Rush
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Quote:
Originally posted by Osiris@Apr 16 2006, 10:23 PM
WOW

4 cups of sugar!?

Thanks for the recipe Rush, I will try it out sometime in the near future
Told ya! Thats where my alter ego, Sugar Rush , kicks in! My poor, poor wife...
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Old April 17th, 2006, 13:44   #15
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Cool, looks like a lot of great recipes. Can't wait to try 'em!
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