Food Recipes!

[Kou]

I make an awesome piece of toast.

[Leroy]

Hm, this is about all I can cook

JET'S CHEESE BREAD

1. Butter slices of bread
2. Put cheese on bread
3. Put the now cheese-covered bread, in the microwave for 1 minute, or however long it takes for cheese to melt all over bread
4. Take it out of microwave, and cover in BBQ sauce
5. Enjoy your meal!
----

Feed back please! I know alot of people who said It'd be gross, but they tasted it and loved it.

This is a great way to add a little spice to your regular sandwhiches.


2 tsp. MIRACLE WHIP Dressing
2 tsp. CATALINA Reduced Fat Dressing
2 slices whole wheat bread
6 slices Shaved Smoked Turkey Breast
1 Sharp Cheddar Singles
6 thin apple slices

MIX dressings; spread onto 1 of the bread slices.
TOP with turkey, Singles, apples and remaining bread slice.


Or substitute the apple for baby spinach, use white bread, and kick out the catalina.....makes a great spinach sandwhich that even veggie haters wil enjoy. Make sure to add a little mustard for taste!

[Hecate]

You know what makes a great dip/spread for just about everything? Mayo mixed with hot sauce. I mix it for everything now, and it's the only way I'll have Mayo at all. Great for ANY chicken dish (especially chicken wraps), frnech fries, steak fries, even to spice up grilled cheese. Gotta love it. If you use miracle wip, it's a different flavor but not too bad.

[Secret Azn Man]

This topic makes me so ****ing hungry. I wish I can cook. I don't really have any recipes to post. =\.

[Sean]

Originally Posted by Secret Azn Man

This topic makes me so ****ing hungry. I wish I can cook. I don't really have any recipes to post. =\.

****. I was hoping you, of all people, would have something to share. =\ Always interested in learning some new asian dishes, because my knowledge of asian cooking is, seriously, non existant. I'm mostly french and italian.

Originally Posted by Jet

Hm, this is about all I can cook

JET'S CHEESE BREAD

1. Butter slices of bread
2. Put cheese on bread
3. Put the now cheese-covered bread, in the microwave for 1 minute, or however long it takes for cheese to melt all over bread
4. Take it out of microwave, and cover in BBQ sauce
5. Enjoy your meal!
----

Feed back please! I know alot of people who said It'd be gross, but they tasted it and loved it.

Haha. I used to do that when I was a kid, except I'd use jarred marinara sauce instead of bbq sauce. Always liked my floppy pizzas (It's what I called them)




Basic cristini recipe for you guys.

French or Italian loaf bread, sliced thin on a bias (diagonal angle)

Melt butter, (clarify if you want) and add garlic, salt, fresh ground black pepper (If you like pepper, pick up a pepper mill and some whole black (or white, or whatever) peppercorns from the grocery store. Dollar stores sell decent pepper mills for cheap. Fresh ground pepper tastes SO much better) dried parsley flakes, oregano (fresh if you can) and baste the pieces of bread with this garlic butter mix.

Top with fresh shredded (or at least shredded, not grated) parmesan cheese, bake at 350 degrees F until crispy. Probably about 5-8 minutes, depending on your oven.

Dip into marinara sauce, use as an appetizer with some cream cheese and other dips, top with an olive tapenade, or any kind of spread you like, or just use them as they are as a side to a pasta dish.

If you want you can use parmsean, asiago, romano, or any blend thereof, to your taste. Personally, I like romano more than parmesan.





Excellent recipe that's SO simple here. Crackers that are great to eat on their own, use in salads, use as a side to pasta, anything.


Take a sheet pan (cookie sheet) and put parchment paper over it (non-stick spray will affect the taste)

Spread parmesan thinly on the sheet tray.

Bake until golden. Break into small pieces, size is up to you.

Seriously, they are so tasty.

[Plastik Assassin]

JT's uber-awesome cheese sandwich!

1 ) Get 2 pieces of bread. Lay them flat
2 ) Get a piece of cheese. Place it on one of the pieces of bread.
3 ) Take 2nd piece of bread and set it on top of cheese.

Slice in half, and enjoy!

[Removed]

Aeris kebab. Yummy!

[Crazy Chocobo]

There's a sandwich I make that somebody introduced to me (I think it was my Mum). Anyways I shall explain the ingredients and how you make it. I'm sure some people would find it nasty but oh well. I shall call it..'Kirsty's Sandwich'. That is very original.

Ingredients

2 Slices of bread (or you can have a breadroll)
1 Pork/Beef Sausage (whatever one you prefer)
1/2-1 whole Onion (You can have as much as you want. The more the tastier it is!)
Beetroot slices

Method

1. Place the sausage in a frying pan and cook until it's done. Cut up the onion and place it in with it.
2. Butter the bread and place on the beetroot. You can have as much as you want.
3. Once the sausage and onion are done, cut the sausage into pieces and place it onto the bread, on top of the beetroot and then put the onion on top of that.
4. Cut the sandwich into half or don't even cut it. It's your choice!

There's not much to it but it tastes really goooood.

[Hecate]

Ok, here's a recipe challenge for ya, Sean.

I have some leftover turkey breast, and limited ingredients, to make a dinner for 3 tomorrow, one person on the South Beach diet. I had an idea, but it's not south beach diet-friendly, nor do we have some things we need, IE potatos to mash (or the instant) and bisquit mix. Any suggestions on what to do with the turkey? I suggested turkey salads, but mom's been eating a lot of salad lately and wants something else.

1 pkg. (7-1/4 oz.) Macaroni & Cheese Dinner
1/4 cup milk
1 can (14-1/2 oz.) diced tomatoes, drained
1/4 cup Zesty Italian Dressing
2 Tbsp. butter, melted
1 cup crushed RITZ Crackers (about 20 crackers)

PREHEAT oven to 375°F. Add Macaroni to large saucepan boiling water; cook 6 min. or until tender. Drain. Stir in milk and Cheese Sauce Mix.
POUR into greased 8-inch square baking dish. Mix tomatoes and dressing. Top macaroni mixture with tomato mixture. Drizzle butter over cracker crumbs; toss with fork. Sprinkle over tomatoes.
BAKE 15 min. or until heated through and crumbs are golden.




Great Substitute
Substitute 1 pkg. (6 oz.) KRAFT SUPERMAC & Cheese Pasta and Sauce for Macaroni & Cheese Dinner as a great new way to get whole grains .

Great Substitute
You can replace the crushed crackers with 1 cup fresh bread crumbs. Just process day-old bread in food processor container until fine crumbs form

[hellbred]

Here's one me and my ex-girlfriend made up one night in our old apartment, when we were poor lol.

hellbred's Tater-Tot Caserole
--------------------------------------
1 Bag of Tater-tots
2 Cans of Cream of Mushroom
1 Package of Ground Beef (1-2 lbs)

Pre-heat oven to 450.
Place tater-tots in a baking dish, and let bake for about 10 minutes

While tater-tots bake, brown the ground beef in a large skillet.
Add the 2 cans of cream of mushroom to the ground beef, while browning and mix it together.

Take tater-tots out of oven, and cover with the ground beef/cream of mushroom mixture.

Place back in oven for an additional 15-20 minutes.

Yummmmm. Takes about 30-40 mins total.
Total Cost, about $7-9

[Chez Daja]

Pumpkin Pie Alla-Chez!


For one, I bought a pre-made pie base, and for the second, I got pastry and rolled in out on some self-raising flour.

The recipe was fairly easy to follow, it just required I use different spices and grains. I used cloves, ginger and cinnamon, but the cloves seem to make the mixture a little rough to handle and cook with, so I ended up throwing a few chunks of the recipe away.

Anyway, if you want to know my recipe, I'm going to share it with you! Grab a pen and paper!

For two medium sized pies (a square tray and a round tray, serves approx. 12 people), you will need...

One small pumpkin.
Ginger.
Cloves.
Cinnamon.
Evaporated milk.
Sugar.
Salt.
Two eggs.

You can use alternate bases, but I used one of each.

If you're using a pre-made base, you may want to be cautious of having the heat of the oven too high, because the crust could burn.

If you're using pastry, use shortcrust. It's very rich, so you won't need to use a whole pack. Just use as much as you need to line your cooking pan and to round around the sides of it, too. Putting a pastry lid on your pie is possible, but not recommended for your first try, as you may want to keep an eye on the texture during the cooking time.

Also, you may, instead of going to the extra trouble of buying a pumpkin, you can buy canned pumpkin. It's pretty expensive, though and you won't get the value pumpkin seeds, so I would recommend doing the extra manual labour by seperating seed and mush from the inside of the pumpkin.

If you're using a pumpkin instead of canned pumpkin, carve a cicle into the top of the pumpkin, just bigger than your fist, because you'll want to get your hands in there for easy access at those innards! Next, take off the pumpkin head, leaving it on the kitchen surface, (this is recommended if you're going to be making a jack-o-lantern).

Next, cut out a few of the insides with a small, but sharp knife. You'll want to cut all the mush and strings out, because we don't want that yucky dark orange stuff in our pie! But SAVE THE SEEDS! Dispose of the dark orange stringyness by either throwing it into a bin, or throwing it in a compost bin, the second is recommended for gardeners and others who want to invest time into growing plants.

After that, assuming you seperated all of your pumpkin seeds and put them into a cup or bowl, wash them thoroughly in cold water and put them into the fridge. They cannot be used in the pumpkin pie, but they can be used for a delicious pumpkin seed brittle.

Now you can have a bit of a hack around inside of the pumpkin. The parts you are looking to keep, are the yellow-light orange bits inside the pumpkin. They are the hard bit and soft bits inside of the pumpkin that are lighter than the dark orange stringyness of the loose innards.

After having collected TWO mug-fulls of pumpkin, put your pumpkin to the side for carving later, or for whatever use you may have for it.

Now we're ready to go onto cooking the pie. Beforehand, just a quick tip; don't make the pumpkin bits too chunky because the pie is designed for a smooth and soft taste. Roughness ruins the enjoyment and effect of eating scrumpous pies and is therefore not a good thing!

First of all, basic hygiene. Kitchens can easily be kept clean, and cleaning them is a PRIORITY and a must-have for good cooking! A clean kitchen is a happy kitchen, after all! And a happy kitchen means no food poisoning for everyone who tries the foods you make!

WASH UP AS YOU GO ALONG! A full sink will make you aggitated, so just wash the things you use right after you've used them!

KEEP YOUR HANDS CLEAN! Dirt from underneath fingernails is a MAJOR no-no for chefs, because the dirt beneath the nails can cause all kinds of yucky dieases and it's not too nice for the people ingesting the food you're making!

Now.

Grab two eggs, crack them into a big bowl and beat them somewhat.
In another, smaller bowl, mix two cups of sugar, 1/2 table spoon of salt, 1/2 tea spoons of cloves, 1 tea spoon of ginger and 1/2 teaspoons of ground cinnamon.

Next, you want to tip the pumpkin insides and dump them into the eggs. Stir the two together and then put them to the side. If you're making a shortcrust pastry pumpkin pie, you'll want to get that ready now. Roll out as much pastry as you need, adding more, or taking it off, depending on how much you need to cover the base and sides of the pie/cake tin. Roll out some self-raising flour (you don't need a lot, just enough to gently sprinkle over the worksurface where you'll be rolling the pastry. Now cover the pan with the pastry, carefully tucking it, making sure that no creases of rips occur. If this happens, don't stand for it, recify the problem by rolling it out again. Pumpkin pies are extremely delicate, so a crease or rip in the pastry could cause the whole pie to collapse.

Once your base is covered, put it to the side as it will need a few minutes to set.

Add the bowl of dry ingrediants, the one with the sugar and other condements, to the bowl of pumpkin and beaten eggs and stir until it's quite runny but has texture to it. If it looks a little rank, do not fear! This is absolutely normal at this stage.

Once you've done this, tip the pie mixture into the pastries and carefully put it into an oven.

Turn the oven heat to 170o for fifteen minutes, checking up on it occassionally.

Once the fifteen minutes are up, turn the heat down to 150o, and cook for forty to fifty minutes.

You'll know when the pie is done, by poking into the pie with a cooking needle. If the needle comes out clear, the pie is ready. If it comes out with pumpkin pie on it, it's not ready, so put it in for another five or so minutes, checking with the needle now and again.

Once your timer is up... Congratulations! You've made a pumpkin pie!
Now take it out of the oven, leaving it to cool off on a chilling wire. I recommend leaving them for two hours to set properly.

Pumpkin pie should not be served hot, but it is delicious served at room tempurture or cold. It can be served with whipped cream.

Pumpkin pies taste somewhat sweet and cinnamonny with a fruity taste to it as well. They're also quite rich, so serve them in small slices, ESPECIALLY if you make a shortcrust pastry pumpkin pie.

That's how I cooked mine! I share my recipe with you, now go! Cook!


- I realise the completely irony that Halloween is over, but this stuff is still great!