[phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 483: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 112: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 112: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/bbcode.php on line 112: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead [phpBB Debug] PHP Warning: in file [ROOT]/includes/functions.php on line 4668: Cannot modify header information - headers already sent by (output started at [ROOT]/includes/functions.php:3815) [phpBB Debug] PHP Warning: in file [ROOT]/includes/functions.php on line 4670: Cannot modify header information - headers already sent by (output started at [ROOT]/includes/functions.php:3815) [phpBB Debug] PHP Warning: in file [ROOT]/includes/functions.php on line 4671: Cannot modify header information - headers already sent by (output started at [ROOT]/includes/functions.php:3815) [phpBB Debug] PHP Warning: in file [ROOT]/includes/functions.php on line 4672: Cannot modify header information - headers already sent by (output started at [ROOT]/includes/functions.php:3815) Horror World • View topic - Recipe Thread
Since a bunch of folks on this thread like to cook...
Here's my contribution:
Red Bliss Rosemary Pan Fried Potatoes - I make this with an Oven Stuffer Roaster and put it in the oven 45-60 minutes before the chicken is finished):
Cut up 4-8 large Red Potatoes and place in a glass pyrex dish (I usually use 8 when there are 4 of us).
Using a mortal and pestal mix 1 tablespoon of fresh or dried rosemary (not ground) and 3 tablespoons of olive oil. Grind up the rosemary with the oil (this will infuse the oil with essense of rosemary).
Mix in an additional 1/4-1/2 cup of oil and coat the potatoes with the oil.
Bake in a 350 degree oven for 45-60 minutes (mixing it up every 20 minutes or so - this will insure that the potatoes won't stick and will be evenly browned.)
In the meantime, I've been told recently that I can't even cook toast right. I like to put butter on it right after it pops up, that way its soft when you eat it. I was told I should wait until it cools a bit, then butter it, it makes the toast crunchy that way, the way toast is supposed to be. Pardon me for liking soft toast.
Joined: Tue Jan 18, 2005 5:05 pm Posts: 506 Location: Southern Maine
I'm with you there Tt, my toast is usually done on the 2nd setting just warm enough to melt the butter. My wife, on the other hand, thinks toast should be comparable to croutons.
_________________ Don't sweat the petty things, and don't pet the sweaty things.
He Who Has Beautiful Eyes that Are a Blessing From God
Joined: Wed Mar 26, 2008 9:51 am Posts: 3583 Location: Toronto
Maybe Wrath can contribute some recipes.
_________________ Mike Styczen: As far as I can tell, all of Toronto is on the lookout for some sort of demented leprechaun. If Toronto didn't exist, we'd have to invent it
I don't feel so all alone anymore in the toast department any more.
I still get crap for using milk in my scrambled eggs instead of water. I'm not joking on this or the toast. When I was a little kid we were so poor we used to have to eat the government provided scrambled eggs in a can. The can was filled with a yellow powder and you had to add water to it to make it into scrambled eggs. The glop stuck to the pan and it even burned! It was horrible, but we had no choice but to eat it. We did have powdered milk, that was a white powder you added water to in order to make it milk, but that tasted even worse than the powdered eggs. And it was so thin, it was almost transparent instead of white like milk should be.
To this day I only use milk or even creme to make scrambled eggs. My wife thinks it's a waste of milk and that the eggs don't taste much different. But then again, she only drinks soy milk now and she thinks that tastes good.
TT - I'm with you on both the toast and the eggs. While we never had to rely on powdered eggs, there were times when we had to drink powdered milk
When I was a kid my dad worked and went to school at nights. He was in the Marines so the government paid his tuition. But money was always tight and when the end of the month came we often found ourselves drinking powdered milk. Grilled cheese sandwiches and tomato soup (or, blech, cream of mushroom) and brown bag lunches were the norm.
Now -- back to the recipes!! Who's got a good one?
Here's a real simple one, its so simple I'm almost embarrassed to post it here. I make these when having a party or watching football games and everyone loves em.
Buy one box of Otega round corn chips. You should buy the box kind no matter what brand as they will not be crushed like they would if you bought a bag. If they have no boxes at your store, then I guess you just have to settle for the bag. Get yellow corn chips because they are sturdy and won't wimp out on you later on.
Cook up a pound of hamburger. Make sure its browned and cooked medium. Try not to overcook it, but also try not to have it pink.
Cut up into little pieces, tomatoes, oninons, green pepper, olives, mushrooms.
Have a bottle of salsa and a bottle of tobasco sauce nearby also. And have a bag of shredded cheese of your choice on hand also.
Take two cooking pans and spray the heck out of them with Pam. Then place the round corn chips into the pan. Line them up like soldiers. Put a scoop of salsa in the middle of each corn chip. You must do this first. Then sprinkle the hamburg on top of the salsa. Then put on the tomatoes, onions, green peppers, olives and mushroom. After these are all on put your cheese on top. The salsa should hold all the ingredients onto the chips. If you use crappy chips they will get soggy though by the time you are done cooking them so try to get the good yellow, heavy, corn chips. They will stay nice and crisp.
Put it into the oven at around 350 degrees F. If you don't know what that means, put your oven temp around the same temp you cook chicken. Wait about 10 minutes and look inside. If the cheese on top is melted, its done! If not, put back in until the cheese on top is melted.
Use a spatula and slide out the corn chips onto plates. You now have a ton of mini taco's made with fresh ingrediants and they are bite sized enough to eat with one hand. If you like them hot, dab a drop or two of the tabasco sauce on them before you put them into the oven.
I leave the tomato's out because they take a lot of room up, but other people like them so its up to you.
APPLE PIE CAKE (I always make this at least once during Hanukkah.)
Mix together:
1/2 cup light corn syrup 1/4 cup hot water 1 tablespoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 2-21 ounce cans of apple pie filling
Pour mixture into lightly greased (I use cooking spray) 13" X 9" baking dish. Sprinkle one box of yellow cake mix over the top. Drizzle 1-1/4 cup melted butter or margarine over cake mix. Bake at 350˚ for 40-45 minutes. Serve warm with vanilla ice cream.
_________________ Reading:
The Spartacus War - Barry Strauss Slow Death - Jim Fielder The Decline And Fall Of The Roman Empire - Edward Gibbon
I fully agree with the toast and the milk in eggs. Blick to adding water (Laurel how did you like this casserole?)
BROCCOLI CASSEROLE 2 eggs, beaten 1 row of Ritz Crackers 2 T. chopped green onion 1 can Cream of Celery soup 1 cup mayonnaise 1 cube of margarine or butter 2 (10 oz. ea) frozen chopped broccoli 8 oz. shredded cheddar cheese In a glass or corning ware casserole dish, mix eggs, onions, mayo, cheese, and soup. Cook broccoli in microwave and squeeze excess water out in strainer.(I just leave it out to thaw and skip this point!!) Add broccoli to mixture in casserole dish. In a separate bowl, melt margarine or butter and then crush the Ritz crackers into the margarine. Spread this on top of the casserole mixture evenly. Bake at 350 degrees for 30 to 40 minutes.
I am going to give you a link to a site that I have been going to a lot lately. I have made a whole bunch of recipes from this page and not one single one has been bad. Warning she is NOT fat free lol She goes step by step with pictures. EASY
seriously though be careful with that bread!!! It tastes twice as good the next day nuked in the microwave. I am not a bread person and I ate almost a half a loaf of french bread the first time I made it *blushy face*
Joined: Tue Nov 30, 2004 7:07 pm Posts: 1886 Location: Halifax, Nova Scotia
Both those look pretty good. I love cheese and olives on bread.
I'd tone that Marlboro Sandwich down with a little turkey bacon instead of the real bacon.
As for the buttered toast - scrambled egg debate I love "ghost toast", toast just barely toasted, and I love to smear the margarine right onto it out of the toaster. My wife, on the other hand, toasts her toast twice before eating.
Scrambled eggs must have a little milk to ensure proper fluffiness.
Omelets, on the other hand, are best mixed with a little water.
_________________ FLASH VIRUS: EPISODE ONE (always free)
Mr. Hello likes to eat that as a sandwich. Me, I like to just put it on the plate and eat it with veggies. (not a big bread fan) And gotta have REAL bacon LOL
Joined: Thu Jun 19, 2008 6:19 am Posts: 673 Location: UK
This is a recipe I found on the net last year and tweaked a little.
Chorizo, chicken and chickpea casserole.
(serves 4)
Ingredients:
2 tbsp olive oil 500g chicken thighs (or whatever cut who prefer) 1 onion, sliced 2 carrots, chopped 1 celery stalk, chopped 1 red chilli, deseeded and chopped splash red wine 275 chorizo, chopped 100ml dry sherry 1 can chopped tomatoes 200ml chicken stock 1 can of chickpeas, rinsed and drained Salt and pepper to taste Handful of chopped fresh parsley
1. Heat half the oil in a large pan and fry the chicken thighs, turning regularly until lightly brown all over. Remove from the pan and keep warm.
2. Add a little more oil to the pan and fry the onion, garlic, carrots, celery and chilli for 5 minutes. Add a splash of red wine and simmer until reduced by half.
3. In another pan, heat the remaining oil and fry the chorizo for 2-3 minutes. Add the sherry and cook until the chorizo is crisp (the sherry is not essential, but gives the chorizo a lovely sweet crispy texture). Set aside.
4. Add the can of tomatoes to the pan with the vegetables and bring to the boil. Cook for 5 minuted, then add the stock and bring back to the boil.
5. Add the browned chicken, the chickpeas and the crisp chorizo and simmer for 20-25 minutes (or until the chicken is defintely cooked through). Season to taste.
6. Sprinkle with chopped parsley.
I serve mine with some nice fresh crusty bread.
Enjoy!!
_________________ She stole the keys to my house and then she locked herself out.
For those of you who like your meat marinaded, here's a couple:
For steaks: I usually use rib-eye, and arrange them in a casserole dish. Make enough marinade to cover the steaks. Equal parts dark soy sauce and worcester sauce Two-three tablespoons melted butter (the real stuff is better) Pinch of fresh ground pepper Pinch of garlic powder (or some fresh smashed) (Somtimes I use a little bit of the Montreal steak seasoning while its grilling) Marinade for about two hours Save some of the marinade and use it to douse the steaks a little while grilling
For chicken (also best grilled) About two-three tablespoons of ginger (fresh ground is obviously more flavorful) Honey (enough to fully cover the chicken) A couple of generous splashes of dark soy sauce Very small splash of lemon or lime juice
For this one, I recommend heating the honey a bit to make it easier to mix with the other ingredients. Use the double-boiler method: just put your honey jar into a small pot of almost boiling water for a few minutes. Once the ingredients are all mixed, marinade the chicken for at least an hour, though I recommend more like two. While the chicken is grilling, use the marinade as a brush-on also. The honey does a good job of helping keep the juices in (as long as you don't overcook the chicken)
_________________ "Just because it's a mild night doesn't mean that dark forces aren't abroad."
Hellolost. Bill and I loved the broccoli recipe. I changed it up a bit (using what was in my pantry) and substituted cream of broccoli soup for the cream of celery. I have put the recipe in my permanent file.
_________________ Reading:
The Spartacus War - Barry Strauss Slow Death - Jim Fielder The Decline And Fall Of The Roman Empire - Edward Gibbon
Joined: Mon Mar 10, 2008 2:58 pm Posts: 6411 Location: The Back of Beyond.
I found out from a reliable source that Steve Vernon cries if he doesn't get his eggs and bacon arranged like a smiley face on his plate in the morning.
_________________ "There's no law, no law anymore - I wanna steal from the rich and give to the poor." ~The Ramones~
I actually cook a ton. I learned a lot of tricks in the kitchen as my wife is a phenomenal cook (bordering on professional caliber). Thank God for that as my mom was simply terrible
Here's a great and easy recipe for microwave brownies. I've made these so many times, I can recite the recipe in my sleep. 3 eggs 1 cup flour 3/4 cup sugar 2/3 stick of butter (unsalted). Melted too... 7 heaping tablespoons of unsweetened cocoa. 1 teaspoon vanilla 1 teaspoon mint extract (optional)
Grease a round 7 inch glass pan. Use butter as it cooks into the brownies. Then stir the above mixture as follows. Start with sugar and flour and cocoa. Mix with fork until well blended. Add in melted butter, eggs and vanilla (and mint). Mix until a thick and cramy mixture. Spread evenly in glass pan. Microwave uncovered on HALF power for seven minutes. Use toothpick to test if done (insert toothpick and if it comes out clean, it's done). Then, to really make it awesome, use cake frosting for the top. Enjoy!
I made one tonight and though I usually brine my turkey's, I didn't have time today.
I put the breast in a roasting pan with at least one inch of water on the bottom. I set the turkey on the V ribs that fit into the pan so its out of the water. I then cut up three apples and put them into the water along with some onions. I then slather the turkey with mayonaise. Finally, I put parsley, sage, rosemary, and tyme on the turkey along with some pepper. I then cook it at 20 minutes per pound at 325 degrees F. It comes out very moist and the skin is browned. It was a big hit tonight and my daughter asked me to cook dinner every night from now on.
Joined: Mon Mar 10, 2008 2:58 pm Posts: 6411 Location: The Back of Beyond.
Horrordude's Relaxation Recipe:
1. Pizza. 2. Cold beer. 3. Eva wearing only her skin. 4. Good horror novel. 5. Loud metal. 6. Internet connection to Horror World. 7. A DVD of Ttzuma being chased by one of Craig's werewolves. 8. Repeat above seven steps until breathing returns to normal.
(I don't cook, but felt I had to contribute something to this damned thread.)
_________________ "There's no law, no law anymore - I wanna steal from the rich and give to the poor." ~The Ramones~
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