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  1. #1
    Master Surfer of Curbs glenng's Avatar
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    Excellent recipes you want to share. Food and Drink!!!

    I thought that since there are so many tallented chefs here on Foo that we might as well get a recipe thread started.

    Even if you don`t ave anything to add at this time please remember the titlle and and come back with a good recipe when you find it. And show pictures of your masterpiece in the Food Picture thread.
    Glenn

  2. #2
    Non Tribuo Anus Rodentum and off to the next adventure (RIP) Stacey's Avatar
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    I started one last week, it didn't get much farther than this has.

  3. #3
    CPM M4 BananaTugger's Avatar
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    Bacon, Eggs and Rice:

    Cut up some bacon into fingernail size pieces, stick them in a frying pan over medium/high heat and fry them until they pwn.

    Cook some white rice using a rice cooker (You can boil the stuff, but that is for n00bs).

    Whisk three or four eggs in a cup with some pepper and salt and dump them into the frying pan after you clear some of the bacon grease off.

    When the eggs are done, put all of this stuff in a large bowl, mix in some soy sauce to your liking and serve it to whoever likes food that pwns.
    Ten tenths.

  4. #4
    Senior Member AnthonyG's Avatar
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    The open secret of most top cooking is to use self prepared stocks/bone broths and its not that hard. Its a flavor that everyone is familar with because MSG which is hidden in most proccessed foods is just artificial stock. MSG in water tastes like cheap chicken soup.

    I learn't a fairly complicated way to make stock at first but I tried out a simple stripped back recipie one day and I liked it so much that I didn't go back. Buy yourself some chicken carcasses. One for a medium/large saucepan or several if you have a decent sized stockpot. Fill the pot up to an inch bellow the top and bring to the boil. Don't go away too far when doing this as it will boil over fairly easily. As its comming to the boil some scum will form at the top so skim this off. Just as it reaches boiling turn it down to the lowest setting, add a pich of salt, put the lid on and walk away for anywhere from 8-24 hours. The longer the better. In this time it will reduce but this is desirable. You can make stock faster in say 2-3 hours simmering it faster with the lid off. Its optional to add some vinegar after an hour or so. This will bring more of the minerals out of the bones which I like but it will also make your stock cloudier. Remove the bones at the end and you have a wonderful basis for many recipies.

    Cook vegetables in the stock and serve as a soup or without the liquid just as a side. Cook rice in the stock. It makes FANTASTIC meat stews to cook them in stock. Adding just a little stock to meat that your panfrying is a great way to make a sauce and it adds tremendous flavors.

    So many things to do realy using stock. Its realy the key step in going from a OK cook to a great cook.

    Regards, Anthony

  5. #5
    Mo No steelblue's Avatar
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    Quote Originally Posted by AnthonyG View Post
    The open secret of most top cooking is to use self prepared stocks/bone broths and its not that hard. Its a flavor that everyone is familar with because MSG which is hidden in most proccessed foods is just artificial stock. MSG in water tastes like cheap chicken soup.

    I learn't a fairly complicated way to make stock at first but I tried out a simple stripped back recipie one day and I liked it so much that I didn't go back. Buy yourself some chicken carcasses. One for a medium/large saucepan or several if you have a decent sized stockpot. Fill the pot up to an inch bellow the top and bring to the boil. Don't go away too far when doing this as it will boil over fairly easily. As its comming to the boil some scum will form at the top so skim this off. Just as it reaches boiling turn it down to the lowest setting, add a pich of salt, put the lid on and walk away for anywhere from 8-24 hours. The longer the better. In this time it will reduce but this is desirable. You can make stock faster in say 2-3 hours simmering it faster with the lid off. Its optional to add some vinegar after an hour or so. This will bring more of the minerals out of the bones which I like but it will also make your stock cloudier. Remove the bones at the end and you have a wonderful basis for many recipies.

    Cook vegetables in the stock and serve as a soup or without the liquid just as a side. Cook rice in the stock. It makes FANTASTIC meat stews to cook them in stock. Adding just a little stock to meat that your panfrying is a great way to make a sauce and it adds tremendous flavors.

    So many things to do realy using stock. Its realy the key step in going from a OK cook to a great cook.

    Regards, Anthony
    +1 I prefer to make my own stock also. I only use can stock in an emergency.

    A great tip I learned is to freeze the stock in an ice cube tray and store it in the freezer in a ziploc bag. It will keep and you'll always have it.

  6. #6
    smorenivore colorider's Avatar
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    I made a bacon and cheese quiche using hash browns for the crust this weekend curteousy of Paula Deen. Not exactly diet food, but with bacon, eggs, cheese and potatos it was good eatin.

    http://www.foodnetwork.com/food/reci..._36987,00.html
    One does not simply ride their bike into Mordor! - electrik

  7. #7
    BF Risk Manager
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    I roast the bones before using them to make stock. It makes a difference.
    Regards, MillCreek
    Snohomish County, Washington USA

  8. #8
    You Know!? For Kids! jsharr's Avatar
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    Jsharr's Fish Margaritas

    You can use any cheap fish for this, the cheaper the better actually.

    Lay the fish out on a sheet of clean newspaper

    Prepare the margarita as you usually would

    Wrap the fish in the paper

    Drink the margarita

    Throw the fish away
    Are you a registered member? Why not? Click here to register. It's free and only takes 27 seconds! Help out the forums, abide by our community guidelines.
    Quote Originally Posted by colorider View Post
    Phobias are for irrational fears. Fear of junk ripping badgers is perfectly rational. Those things are nasty.

  9. #9
    Hip to the Game. bcart1991's Avatar
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    Hot Wing Dip

    3 boneless chicken breasts, cooked and chopped
    1 8oz. block of low fat cream cheese
    ˝ bottle Frank’s hot wing sauce (large bottle)
    ˝ jar Nature’s Own Blue Cheese chunky dressing
    1 cup shredded cheddar cheese

    Melt cream cheese with dressing. Mix chicken with the wing sauce, Mix together in baking dish. Sprinkle top with cheddar cheese.

    Bake @ 350* for 40 minutes. Serve with crackers or corn chips

    Yumminess ensues.
    Kotter____________GEAUX TIGERS
    Kona Lava Dome - Giant ATX990
    Kona Kapu - Pedal Force Fusion
    GT Force SS project

  10. #10
    Banned. ModoVincere's Avatar
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    8-12 oz of coke
    1 glass of ice
    1 1/2 oz. Capt. Morgan's spiced rum.

    That is my recipe contribution.

  11. #11
    Senior Member Michigander's Avatar
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    Potato Candy

    Boil a potato for about 30 minutes. Peel the skin, and mix it with powdered sugar until it becomes a dough. Roll it flat, smear peanut butter on top. Roll it up. Slice it into cookies.

    This delicious concoction was my grandma's recipe. Not surprisingly, she died of diabetes.
    Bring back the Sig Test!


    (\__/)
    (='.'=)
    (")_(")

  12. #12
    The quieter you become... Falkon's Avatar
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    Quote Originally Posted by AnthonyG View Post
    The open secret of most top cooking is to use self prepared stocks/bone broths and its not that hard. Its a flavor that everyone is familar with because MSG which is hidden in most proccessed foods is just artificial stock. MSG in water tastes like cheap chicken soup.

    I learn't a fairly complicated way to make stock at first but I tried out a simple stripped back recipie one day and I liked it so much that I didn't go back. Buy yourself some chicken carcasses. One for a medium/large saucepan or several if you have a decent sized stockpot. Fill the pot up to an inch bellow the top and bring to the boil. Don't go away too far when doing this as it will boil over fairly easily. As its comming to the boil some scum will form at the top so skim this off. Just as it reaches boiling turn it down to the lowest setting, add a pich of salt, put the lid on and walk away for anywhere from 8-24 hours. The longer the better. In this time it will reduce but this is desirable. You can make stock faster in say 2-3 hours simmering it faster with the lid off. Its optional to add some vinegar after an hour or so. This will bring more of the minerals out of the bones which I like but it will also make your stock cloudier. Remove the bones at the end and you have a wonderful basis for many recipies.

    Cook vegetables in the stock and serve as a soup or without the liquid just as a side. Cook rice in the stock. It makes FANTASTIC meat stews to cook them in stock. Adding just a little stock to meat that your panfrying is a great way to make a sauce and it adds tremendous flavors.

    So many things to do realy using stock. Its realy the key step in going from a OK cook to a great cook.

    Regards, Anthony
    Do you have anything for beef stock? My way of doing it is the classic way. Get beef knuckles from the butcher, roast them until they caramelize a bit, boil for several hours, freeze stock in ice cube trays

    I mostly use this stuff to make Pho, but it's a huge PITA.

    Here is a great, super easy toffee recipe. I make this every year and give it as gifts.

    I'm doing this off the top of my head
    1 cup natural sugar
    1 TB light corn syrup
    2 TB water
    2 sticks butter - I want to say 1/2 cup
    about 1 cup of chocolate chips
    about 1 cup of slivered almonds

    You need a good candy thermometer for this.
    Melt the butter in a sauce pan. Add the sugar, corn syrup, and water. Heat the mixture, stirring constantly, until it reaches 300 F and is nice and toffee colored. Remove from heat, and pour the hot toffee onto a baking sheet lined with parchment paper. Make sure to spread it into a nice thin even layer. Then, take your chocolate - chips or otherwise, and spread it over the hot toffee. The toffee will melt the chocolate and allow you to spread it on as a layer. Lastly, sprinkle your slivered almonds over the still melted chocolate. Put the whole pan into the refrigerator to set. Then, simply break into pieces.

    I'm boring as a cook. I rarely do anything new and exciting. I enjoy making anything WELL though. As for baking, I'll do anything. There's interesting things you can do. Tonight, I need to make another loaf of whole wheat bread, and I think I'm going to try making a loaf of Earl Grey tea bread at the same time.
    Quote Originally Posted by TechKnowGN
    San Jose has to be the most boring place I've ever been. And I live in Ohio.

  13. #13
    smorenivore colorider's Avatar
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    Quote Originally Posted by MillCreek View Post
    I roast the bones before using them to make stock. It makes a difference.
    Chicken bones? I've heard of that with beef and veal. Interesting.
    One does not simply ride their bike into Mordor! - electrik

  14. #14
    awaiting uci approval tombailey's Avatar
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    Brown a beef fillet.
    Cool then spread with English mustard.
    Blitz lots of flat mushrooms to a fine dice then fry until all the moisture is gone.
    Lay out clingfilm.
    Lay slices of prosciutto on wrap.
    Spread cooled mushrrom paste on ham.
    Roll fillet and tighten ends to form a tight package. Chill (you and the beef).
    Wrap in thin puff pastry. Egg wash.
    Roast.
    Eat.
    Die poor but happy (unless you're a vegetarian).

  15. #15
    Gears? CliftonGK1's Avatar
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    Chocolate chip pancake:

    1/2 oz chocolate liqueur
    2 oz Macallan Amber
    "I feel like my world was classier before I found cyclocross."
    - Mandi M.

  16. #16
    Banned. ModoVincere's Avatar
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    Quote Originally Posted by Michigander View Post
    Potato Candy

    Boil a potato for about 30 minutes. Peel the skin, and mix it with powdered sugar until it becomes a dough. Roll it flat, smear peanut butter on top. Roll it up. Slice it into cookies.

    This delicious concoction was my grandma's recipe. Not surprisingly, she died of diabetes.
    I need an insulin shot just for reading that.

  17. #17
    RustyTainte substructure's Avatar
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    POP-TARTS MICROWAVE INSTRUCTIONS
    1. Remove pastry from pouch. Place pastry on a microwave-safe plate.
    2. Microwave on high for 3 seconds.
    3. Cool briefly before handling.

  18. #18
    RustyTainte substructure's Avatar
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    If you have time to wait:
    POP-TARTS TOASTING INSTRUCTIONS
    1. Remove pastry from pouch.
    2. Warm pastry in toasting appliance at lowest or lightest heat setting for one heating cycle only.
    3. Cool briefly before carefully removing pastry from toasting appliance.

  19. #19
    Banned. ModoVincere's Avatar
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    Long Island Iced Tea:

    1 part vodka
    1 part tequila
    1 part rum
    1 part gin
    1 part triple sec
    1 1/2 parts sweet and sour mix
    1 splash Coca-ColaŽ

  20. #20
    Squirrelly Member trsidn's Avatar
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    Quote Originally Posted by colorider View Post
    Chicken bones? I've heard of that with beef and veal. Interesting.
    Absolutely. You will have a darker, richer chicken stock.
    Quote Originally Posted by Nicodemus View Post
    Yet more proof that I'm.. well, pretty much right about everything.

  21. #21
    Senior Member
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    Quote Originally Posted by jsharr View Post
    Jsharr's Fish Margaritas

    You can use any cheap fish for this, the cheaper the better actually.

    Lay the fish out on a sheet of clean newspaper

    Prepare the margarita as you usually would

    Wrap the fish in the paper

    Drink the margarita

    Throw the fish away
    Any advantage to using one fish over the other? Bass over flounder, for instance?

  22. #22
    You Know!? For Kids! jsharr's Avatar
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    whichever is cheapest, or whichever one you can get out of the nearest pond or creek. Sometimes I have been known just to draw a fish on the newspaper with crayon, or lime juice.
    Are you a registered member? Why not? Click here to register. It's free and only takes 27 seconds! Help out the forums, abide by our community guidelines.
    Quote Originally Posted by colorider View Post
    Phobias are for irrational fears. Fear of junk ripping badgers is perfectly rational. Those things are nasty.

  23. #23
    smorenivore colorider's Avatar
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    Quote Originally Posted by trsidn View Post
    Absolutely. You will have a darker, richer chicken stock.
    Cool. I will remember that in the future.
    One does not simply ride their bike into Mordor! - electrik

  24. #24
    ....gets the cheese Second Mouse's Avatar
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    Quote Originally Posted by ModoVincere View Post
    Long Island Iced Tea:

    1 part vodka
    1 part tequila
    1 part rum
    1 part gin
    1 part triple sec
    1 1/2 parts sweet and sour mix
    1 splash Coca-ColaŽ
    That brings back some fuzzy, painful memories.

  25. #25
    Senior Member AnthonyG's Avatar
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    Quote Originally Posted by Falkon View Post
    Do you have anything for beef stock? My way of doing it is the classic way. Get beef knuckles from the butcher, roast them until they caramelize a bit, boil for several hours, freeze stock in ice cube trays
    I make some beef stock using the same method as for chicken stock although I have found it to be a little hit and miss. Its always usable but lately my beef stocks have been VERY cloudy. I may have to roast the bones but I kind of like them unroasted.

    I DO have my stock simmer for 24 hours though. It makes for a rich, jelly like stock. I also add chicken feet to my chicken stocks as well.

    Regards, Anthony

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