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Recipe Thread

Discussion in 'General Forum' started by TheWater(s), May 10, 2016.

  1. TheWater(s)

    Kiss The Sky Prestigious

    Post your favorite recipes and discuss accordingly.

    Post your homemade stuff.

    Do not post about candy corn.

    I will start with my favorite food currently which is Vegan Shepherds Pie.

    Vegan Shepherd's Pie | Minimalist Baker Recipes

    chris and NotBruce like this.
  2. Mr. Serotonin and TheWater(s) like this.
  3. Mr. Serotonin

    I'm still staring down the sun Prestigious

  4. DontTellMom May 10, 2016
    (Last edited: May 10, 2016)
    Ok, here are a couple of my favorites that I make pretty regularly at home

    Super Tender & Flavorful Pot Roast

    What you need:
    -a bigass chuck roast. don't get a top roast, or a rump roast. get a fatty-ass chuck roast. the only requirement is that it fit in your crock pot.
    -one packet of dry Hidden Valley ranch dressing seasoning mix
    -one packet of dry McCormmick's Au Jus Gravy mix
    -one stick of butter
    -5 pepperoncini peppers

    What you do:
    -put that big ol' slab of meat in your crock pot
    -dump everything else on top of it
    -cook on low for 7-8 hours
    -eat that shit and enjoy the flavorful, tender bliss

    pairs very well with my next item:

    Juicy, Rich Grilled Corn on the Cob

    What you need:
    -fresh ears of corn (sweet yellow is better than white for this recipe)
    -aluminum foil
    -minced garlic
    -fresh diced sweet onion
    -salt, pepper
    -olive oil

    What you do:
    -shuck your corn if not done already
    -soak the ears for 10-15mins in cool water, then lightly pat them dry
    -lightly rub corn with olive oil. don't soak them it in, but don't barely apply it either. I usually pour about a quarter-sized amount of oil in my hand then give each ear of corn a nice handjob. seems to do the trick
    -lay the ear down on a square of aluminum foil
    -lightly salt and pepper each ear
    -dab roughly 1/8 tsp of minced garlic on the foil squares, roll each ear of corn in it
    -sprinkle a teaspoon's worth of diced onion around the each ear
    -roll the corn up in the aluminum foil
    -preheat your grill nice and hot, then cook over med-low heat for ~20 mins, rotating a quarter turn every 5 minutes
    -serve and enjoy, but don't even think about putting butter on these things. there's simply no need. you'll have plenty of flavor.
    *edit addition... I've also added dry red pepper flakes to this recipe and its pretty delicious. gave it a nice kick without overpowering too many other flavors. I'm sure dicing some fresh mild peppers to mix with the onion would be even better, I've just haven't tried that yet.
    jmitch0906 and TheWater(s) like this.
  5. TheWater(s)

    Kiss The Sky Prestigious

    Definitely going to do the grilled corn on the cob.
  6. I have a few others written down at home that I'll add later. I hardly ever do the same recipe twice for anything, except the two items above that I feel like I've pretty much perfected, more or less. I mostly just like to tinker and try new things in the kitchen or especially on the grill. Drives my gf crazy sometimes though, haha.
  7. AelNire

    @RiotGrlErin Prestigious

    I know I always recommend these but they were out of this world. You don't have to make brownies and cookie dough from scratch just use the boxed brownies and refrigerator choco cookies. You will not be disappointed.

    Slutty Brownies Recipe

    Do not eat these if you are on a diet.
    TheWater(s) likes this.
  8. jump start

    Total ginger. Prestigious

    Here's a recipe for pasta with meat sauce I make all the time.

    - 1lb ground beef
    - 1 yellow onion
    - 2 cloves garlic
    - 1Tbsp olive oil
    - 28oz can of crushed tomatoes
    - 1tsp oregano
    - 1tsp thyme
    - 1tsp salt
    - 1 bay leaf
    - (optional) 1 cup red wine
    - 1lb pasta (I usually go with rotini, but it's up to you)

    - Chop the onion and mince the garlic
    - Heat up the olive oil in a large pan over medium heat
    - Add the onion and garlic, cook until the the onion is transparent
    - Add the ground beef, cook until it's no longer pink
    - Add the oregano, thyme, salt, and bay leaf. Stir until mixed together.
    - (optional) Add red wine and cook for a minute.
    - Add the entire can of crushed tomatoes. Turn the heat up and stir until everything is mixed together. When it starts bubbling, turn the heat down to low.
    - Put the water on to boil now. Stir the sauce every few minutes. By the time the water has boiled and the pasta has cooked, the sauce will be done.
    - Don't forget to remove the bay leaf before serving.
    cwhit likes this.
  9. aspeedomodel

    Cautiously pessimistic Prestigious

    I approve.
  10. JessLeigh

    just keep your head above; swim.

    I have like 14,000 of those recipe videos people share on facebook bookmarked. :x I have made quite a few of them and they always turn out amazing. I like that format much better than a regular recipe; it's nice to see the steps in action.
  11. cwhit

    still emperor emo Prestigious

    i like this thread, keep posting here. i'll post links to some of the ones i use too, i'm not a cook that can just eyeball things
    TheWater(s) likes this.
  12. AelNire

    @RiotGrlErin Prestigious

    I do too and I have yet to cook a single one of them.
  13. JessLeigh

    just keep your head above; swim.

    Oooo you have to sometime! I have seriously never had one come out poorly. :) There's so many good ideas!
    AelNire likes this.
  14. That's pretty much the same meat sauce recipe that I've used forever, and it's definitely a good one.

    For the past year or so I've been expanding it a little bit, and mostly just trying to reformat the base sauce in a more traditional manner. I've been making my own fresh tomato puree and paste for it, and using fresh herbs I've grown myself. After a few flavorless disasters I've finally found the right heat and time combination to slow-cook my tomatoes for maximum sweetness and flavor, and I can make a pretty kicking meatless sauce. The only problem I'm having when adding meat is getting the meat to accept more of the sauce flavor. I'm still getting a pretty distinct "clean" meat taste apart from the sauce, when I'd rather the two flavors marry better. I'm sure I'll figured it out eventually, but I find myself eating meatless sauces more often than not anyway.

    Next step is learning to make my own pasta.
    jump start likes this.
  15. jump start

    Total ginger. Prestigious

  16. chris

    Trusted Supporter

  17. TheWater(s)

    Kiss The Sky Prestigious

    I haven't liked much tofu I've had but I need to because vegan and this looks great so I am going to try it out. Looks really good.
  18. chris

    Trusted Supporter

    For sure, this was the first time I properly baked tofu and I really enjoyed it. It takes a little time, but I think it's worth it, will prob be how I prepare it for dishes like this from now on.

    Also glad there will be at least one person in here who may benefit from all the vegan recipes I'm about to unload
  19. TheWater(s)

    Kiss The Sky Prestigious

    Definitely. I'm mostly vegetarian because I love cheese too much but my wife is vegan so great new recipes are always appreciated!
  20. BlueEyesBrewing

    Trusted Supporter

    Oh man, I love to cook and try out new recipes. Here's a few that I make quite a bit and if I remember I'll post some more later.

    Favorite Chicken (not healthy at all but delicious)
    1 stick of butter
    3 chicken breasts cut into strips (or a package of chicken strips)
    5-6 slices swiss cheese
    1 can cream of chicken soup
    ~2 cups of stuffing (I use the blue bag from pepperidge farms)

    -Preheat oven to 375
    -melt stick of butter. pour 1/2 - 3/4 of it in bottom of square baking dish
    -pat chicken dry with paper towel and place in baking dish on top of butter
    -place swiss cheese on top of chicken
    -spread cream of chicken soup on top of cheese to cover
    -sprinkle stuffing on top of it all until it is completely covered
    -drizzle remaining butter on top
    -cover with foil and bake for 1 hour. remove foil for last 15 minutes

    1 Tbs oil
    5-6 stalks of celery, diced (i don't really know how much i use, I just eyeball it until it seems like enough for me)
    1/2-1 onion, diced
    1 green bell pepper, diced
    2-3 cloves of garlic, minced
    2-4 links andouille sausage
    shrimp, peeled and tails removed (how much is dependent on size of shrimp and how much you want. most of the time I use previously frozen cooked ones because it's easier but if you can get fresh ones it tastes better)
    1 large can crushed tomatoes
    ~1.25-1.5 cups rice (I usually use the 5 minute white rice)
    ~2.5 cups chicken broth
    1 Tbs worcestershire sauce
    ~1 Tbs hot sauce
    red pepper flakes to taste
    cajun spice mix to taste
    salt and pepper to taste

    -heat oil in large pot or dutch oven
    -place sausage in pot and brown
    -remove sausage with a slotted spoon
    -add more oil if necessary
    -add celery, green pepper, onion, and garlic and saute until softened, stirring occasionally
    -add most of crushed tomatoes (I usually leave 1/8-1/4 can left), worcestershire sauce, hot sauce, red pepper flakes, cajun spice, sausage, shrimp (if using fresh shrimp they can be added later as they don't need much time to cook), salt and pepper and stir to combine. simmer for about 10 minutes, stirring occasionally, until tomato sauce has thickened some
    -add rice and chicken broth and stir to combine. bring to a boil then lower heat and simmer for 20-25 minutes until all liquid is absorbed by rice

    Fish Tacos
    white fish (I usually use tilapia or cod
    breading mixture
    ~1 cup frozen corn
    1 bunch of cilantro, chopped
    juice from 1 lime
    spanish rice (I usually use the Uncle Ben's kind that microwave in 90 sec because it's easy and tastes decent)
    mexican cheese mixture
    green tobasco sauce
    flour tortillas
    spicy sour cream (if wanted)

    -cook corn until done
    -add chopped cilantro and lime juice to corn and mix together
    -cook rice according to instructions (or make your own)
    -cover fish filets in whichever breading you prefer and cook. I change what I do almost every time I make this. sometimes I just cover in flour and pan fry, sometimes I use a breadcrumb mixture and pan fry, sometimes i make a batter and deep fry, etc.
    -when fish is done cooking, chop up into bite size pieces
    -in each toritlla, place fish, corn salsa mixture, rice, cheese and tobasco sauce

    Kale Prosciutto Pizza
    fresh pizza dough (preferably Neapolitan style, store bought is ok)
    corn meal
    favorite pizza sauce (store bought or homemade)
    1 small ball fresh mozarella, sliced
    ~2 slices prosciutto
    fresh basil
    ~half bunch of kale, chopped
    grated parmesan cheese
    olive oil
    sea salt

    -heat oven to highest temperature (500-600). if possible use baking stone or steel and place in oven while it is heating up. if not, a baking sheet should work. let oven stay at temperature for a few minutes so that stone can reach it's temperature
    -on floured surface, stretch dough to desired size
    -on pizza peel, lightly cover with corn meal. place stretched dough on peel
    -cover with sauce
    -place mozzarella slices on pizza leaving space between each slice
    -place torn basil leaves on pizza
    -tear slices of prosciutto and cover pizza with
    -top with chopped kale so that whole pizza is covered
    -sprinkle parmesan cheese around crust and a large pinch or two over whole pizza
    -drizzle with a small amount of olive oil
    -cook for 8-10 minutes until crust is golden with a few black char marks (don't be alarmed if it smokes or steams a fair amount. I believe it is just from all the moisture that is in the ingredients, particularly the kale, and going into a really hot oven)
    -remove from oven and drizzle with olive oil and sprinkle salt over
    -wait a minute or two before slicing
    DontTellMom likes this.
  21. chris

    Trusted Supporter

    for y'all who are dairy free either willingly or for health reasons, this 'cheese' sauce is like none other.

    TheWater(s) likes this.
  22. I love that in the middle of this recipe is an an ad for Blood Glucose Level Testing Kits.
    AelNire likes this.
  23. AelNire

    @RiotGrlErin Prestigious

    I didn't see that hahaha that's awesome.
  24. I'm also stopping at the grocery store on my way home to buy the ingredients. I'm already drooling.
    AelNire likes this.
  25. AelNire

    @RiotGrlErin Prestigious

    Let us know how it turns out!