Lemmings Forums
Off-Topic Boards => General Discussion => Topic started by: Colorful Arty on November 15, 2017, 06:14:18 PM
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I thought it would be interesting to start a recipe thread for people to share their favorite meals and for people to get some new recipe ideas if they want to diversify their culinary prowess. I'll start...
Shredded chicken for wraps, tacos, burritos, etc.
One of the easiest and most delicious recipes you could ask for.
Ingredients:
2 frozen, boneless chicken breasts
1/2 of a jar of salsa
2.5 tbl. taco seasoning
Put all of the ingredients in a slow cooker or crockpot and let it cook on low heat all day. When you're ready to serve, scoop out the contents, and shred the chicken with two forks and stir until the juices/seasonings have been evenly spread.
This chicken makes an amazing filling for tacos, wraps, burritos, or almost anything Mexican! It's a favorite of mine, because you can quickly throw all the ingredients in the cooker, and just let it cook itself while you're gone all day. The chicken to so tender, and there's little excess juice.
(https://i.imgur.com/e6Z8OwB.jpg)
The chicken when it is done being shredded.
(https://i.imgur.com/n1hME04.jpg?1)
My favorite use for the chicken: in a burrito with rice, spinach, sharp cheddar, and some crushed Fritos.
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great idea for a thread. :thumbsup:
Baked Chicken with Pears, brought to you by Chrisopher Walken: :D
https://www.youtube.com/watch?v=43VjLCRqKNk
Later I'll post mobius's killer omelette recipes!
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I'm pretty terrible at cooking and can't really make anything fancy, but I do like to cook up Italian sausage, rice, and peas then mix 'em together. A simple dish, but tasty nonetheless.
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My tomato sauce is as follows
at least 1 16oz can of tomato sauce.
1 cup of water
tomato past with either garlic herbs or Italian herbs
salt and black pepper
Italian season with extra basil
garlic power if needed
parmesian
balsamic vinegar
olive oil
a few dressing and finally butter
still until perfection, I made it so good once that my mom just hugged me from the taste.
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garlic power if needed
Garlic is ALWAYS needed. At least for non-dessert dishes. :laugh:
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I actually do a variation on Colorful Arty's chicken recipe. The biggest difference is tortellini.
2-3 boneless chicken breasts
1 full jar of salsa
1 bag of frozen tortellini
seasoning to taste
Start with the chicken and half the salsa. Cook in the crockpot until the chicken is almost done. Shred the chicken and add the rest of the salsa, the tortellini, and seasonings. Continue cooking until the tortellini and chicken are fully cooked. Serve with shredded cheese.
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This is a Spaghetti Bolognese recipe that Lucia gave to me and it is serving me well and keeping my food costs down during the difficult time I'm going through being between jobs.
This can make a week's supply of the stuff if you portion it into food bags and then freeze it (which is what I'm doing).
Alternately, this can feed a group of people :)
You Will Need:
1kg Fresh Mince (less than 5% fat is ideal)
500g of Pasta or Spaghetti
1 Tin Chopped Tomatoes
Plenty of Garlic Powder (crushed Garlic Cloves will also do fine)
6 Tablespoons Tomato Puree
1 Beef Stock Cube
BBQ Sauce
1. Oil The Frying Pan
2. Fry the Mince until Brown Crispy Bits
3. Whilst Mince is browning, boil full kettle
4. Put snapped Spaghetti or Pasta (doesn't need snapping) into big Saucepan
5. Add boiling kettle to pasta and boil, keeping back a bit of boiling water for Step 7
6. Add salt to Pasta/Spag and Mince. Add Garlic Powder to Mince
7. When Mince begins to spit because it's dry, pour the remaining boiling water in to cup and melt stockcube into boiling water. Once dissolved add to frying pan with Mince
8. When most of this has been absorbed, add whole tin of tomatoes to mince.
9. Add 6 tablespoons tomato puree to the mixture in the frying pan. Add more Garlic Powder and add BBQ sauce
10. Then let it boil for 5-7 minutes.
11. Strain Pasta/Spag in colander.
Cost to make: Around £6
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We posted a couple of recipes when I was visiting Simon:
https://www.lemmingsforums.net/index.php?topic=2209.0
https://www.lemmingsforums.net/index.php?topic=1272.0
Alas, most of the pictures are missing due to asdfasdf going down and Dropbox deciding that breaking hundreds of thousands of links by removing the public folders is not a big issue.
Apart from that, there are two things that are two more things that are really good and super easy to make (and also in large amounts), especially if you have a rice cooker:
Thai (Green/Yellow/Red/Panang/Massaman) Curry
Buy a bucket of curry paste and couple cans of coconut milk. Briefly fry the curry paste with oil and/or a bit of coconut milk, then add the remaining coconut milk and vegetables/chicken/whatever you like. Cook for a while (30 minutes to 2 hours, don't need to attend it, just check when everything is as soft as you like it). Serve with rice. Approximate proportions are usually stated on the curry paste.
Bonus trick: If using chicken, very briefly sear the meat with oil at high temperature before putting it in the pot. That can make it more juicy in the end.
Chili con carne
Fry some onions in a pot. Add minced meat and fry a bit more. Now add beans, corn, carrots, diced tomatoes (you can find all of that canned if you're lazy) and water if it's too thick and cook for a while (until everything is as soft as you'd like it). While cooking, add spices/herbs until you like the taste. E.g. salt, cayenne pepper, paprika, marjoram, ... If you used tomato paste which can be a bit sour, add sugar to counter it. Serve with rice.
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mobius' omelettes:
Eggs
onion
pepper (I usually use green but hot peppers work too)
shredded cheese
(optional) already cooked bacon, ham or some kind of meat.
Salt, pepper, oregano and chives
Chop up about a small handful of onion and pepper of choice into fine pieces. Put butter into a skillet/pan and heat it (medium heat) up until the butter begins to melt. When the butter begins to foam and crackle is the magic moment; put the peppers and onions into the pan and let them cook for a few minutes. Toss or shake the pan around often, so they move around and get evenly cooked.
While this is going on crack two eggs. Sprinkle in a tiny bit of salt, pepper, oregano and chives, then scramble or stir them up.
When the vegetables are getting charred (brown/black) marks on them and the smell is delicious; pour in the eggs.
Now comes the difficult part; this takes practice. The eggs should spread fairly thin. DON'T let the pan sit still and walk away. Move it around, shaking and titling, occasionally letting the eggs cover every inch of the pan. Sprinkle in a shredded cheese of choice (I prefer cheddar or Swiss) and other stuff too if you'd like, like bacon or salsa or other vegetables or meat (these should be precooked). Sometimes I use corned beef hash. Sprinkle these thing on top of the cooking eggs; don't stir or push them in.
Now Once you see the egg is starting to harden and get more gelatin like than liquid: You're going to slide the pan back and forth in a quick jerking motion also tilting it slightly up and down. The goal is to flip the egg around and cover up the toppings you just put in. You can do it multiple times to ensure everything is covered up.
OR: you can cheat and flip it manually with a spatula. This however (besides not being as cool) can be messier if you're not careful. (of course until you get the technique of flipping down the first method can be messy too).
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Dang those sound good mobius. It's been a very long time since I've had an egg-based dish, having not liked them as a kid, but maybe it's time to give them another shot. I've never cooked an omelette before though...
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Potato Beef Casserole
One of the most American dishes ever probably.
Ingredients:
Ground beef
Potatoes
Can of corn
Milk
Butter
Salt
Pepper
Taco Seasoning
Shredded cheese (optional)
Scrub and peel 8-10 potatoes (or 4 very large ones). Cut them into small pieces and put them into a pot. Fill the pot with water until all pieces are submerged, and bring to a boil. Once they have started boiling, turn the heat down to low and let them simmer for 25-30 minutes or until soft.
While the potatoes are simmering, brown the beef in pan on the stove, and drain the fat when it is done. Add the can of corn and 4 tbl. of taco seasoning and simmer.
When the potatoes are soft, drain the water and add 1.5 tbl. butter and a little milk, as well as 1 tsp. of salt and pepper each, and mash the potatoes. The goal is to get them soft and with few lumps, but not creamy. If they're not soft enough, add more milk.
Pour the meat and corn mixture into 9x13 glass pan and pour the mashed potatoes on top of it. Spread the potatoes evenly over the meat. Add some shredded cheese on top if you like, and bake at 350 F for 30 minutes. Serve ideally with (American) biscuits and a green salad.
(https://i.imgur.com/UcwZyTJ.jpg)
(https://i.imgur.com/E9gIDag.jpg)
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I've seen similar dishes like that called "Shepard's Pie", but I don't know why.
Shredded cheese (optional)
Shredded cheese is never optional; it's MANDATORY
here's Julia child with a good demo of how to make omellette's. I like mine cooked a little longer than she does hers though.
https://youtu.be/hWi3NwDrQok?t=3m6s
I want to make homemade salsa. If I come up with anything good I'll post it here.
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I've seen similar dishes like that called "Shepard's Pie", but I don't know why.
Shepherd's pie is the name for a similar dish that uses lamb rather than beef.
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I like the way that the chicken is done in Colorful Arty's first recipe, :) sort of gives you food for thought with the whole shredded chicken thing, looks tasty. Might try that one time.
Oh those chicken wraps from mcdonalds are really nice. I was never too keen on the piri piri chicken one they had, maybe it was a bit too hot or too spicy, I always get those too mixed up.
Anyone like the take away donor kebab that is very tasty, probably very unhealthy as well. I usually get a takeaway on a friday night which is most often a kebab, sometimes I get the chicken pakora. Hey they should make chicken pakora as the main course instead of just for the starter. I usually see pakora most often as a starter in the Indian restaurants. Maybe if they do make it as a main course they would probably have to give you more pakora.
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I've seen similar dishes like that called "Shepard's Pie", but I don't know why.
Shepherd's pie is the name for a similar dish that uses lamb rather than beef.
that makes sense! :D (but also evil!!! :devil: ) People must have taken this name though and used it for non-lamb dishes too, I've heard people call beef and chicken dishes of similar nature Shepard's pie around here.
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old fashioned Apple Crisp!
4 cups sliced apples (grannysmith work best imo)
3/4 cup packed brown sugar
1/2 cup flour
1/2 oats (the kind you use to make oatmeal works fine)
1 teaspoon cinnamon
1/4-1/2 teaspoon allspice
1/3 cup cold butter
-grease (butter) 8 inch square pan so the apples won't stick
-place apples in first
-mix the other ingredients in a bowl
-Using a mincing tool or anything mesh-like; stir up the ingredients cutting up the butter into it so it gets crumbly. (butter must be cold or it won't get right). Once the butter's crumbled into small pieces and its mixed; sprinkle/pour over the apples.
-Bake at 375 for 30-35 minutes.
-Serve warm with ice cream!
this serving is rather small for a large family; it won't last long. You could always double it.
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(https://images.media-allrecipes.com/userphotos/560x315/672690.jpg)
Alfredo sauce, for 2-4 people, by IchoTolot and me.
150 g butter
200 g sour cream
200 g hard cheese (Gruyere or Parmesan)
50 g parsely
1-2 cloves of garlic
Put pot on hot stove, melt butter and sour cream inside. Shred the cheese and garlic, the finer the better, and dump into pot. Cook for a few minutes until reasonably homogenous. Hack the parsley, dump into pot, simmer for 1 minute at most.
We tried with 400 ml whippable cream and 250 g butter, but that sauce became too much and too soft. The original recipe demanded 1/4 cup of butter, but we were confused about the archaic American stone age units and, in self-defense, included the maximum amount of butter we had.
-- Simon
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1/4th of a cup = 4tbl = half a stick of butter.
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1/4th of a cup = 4tbl = half a stick of butter.
Those are still non-SI units and depend on culture.
Cat pan
Serves 2 people. This has nothing to do with cats. Reason behind the name: If you fry many vegetables together and serve it with rice, I call it a guinea pig pan. Cats wouldn't eat vegetables, therefore this dish has extra meat.
- 400 g potatoes
- 400 g beef filet
- 40 ml soy sauce
- 2.5 bell peppers
- 2 small onions
- 1 eggplant
- 1 hot pepper (We put only 1/3 hot pepper and don't know how 1 will taste. Simon assumes that 1 is good. Forestidia warns that we shouldn't assume anything.)
- rosemary (for the meat)
- vegetable powder (From this powder, you could make consommé. I use it as a universal spice instead. I call this spice "soup" even in its powder form.)
Boil potatoes.
Cut and fry everything else. You can fry it in butter first and add the soy sauce later. The eggplant looks big, but will shrink while frying.
-- Simon
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I admit I had to look this up, which isn't great considering I may have to teach this to kids at some point :P
1 cup = 0.5 pint = 2.36 x 10^-4 m^3
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That sounds delicious, except I would substitute the eggplant with zucchini. Eggplant is nasty to my taste buds. ;P
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Tzatziki sauce
(https://tse1.mm.bing.net/th?id=OIP.Vu8n6Oo_TxQwd5rBkAY_bgHaE8&pid=Api)
This is a yoghurt-based garlic sauce which is simple to make and fits with meats, vegetables, bread, maybe more!
Ingredients (for 2 people - a good amount of sauce for most dishes):
- 400 g Greek yoghurt
- 200 g cucumber (it amounts to an average slicing cucumber)
- 1/2 clove of garlic
- ~1/2 tbsp olive oil
- salt & pepper
Instructions:
- Rinse, peel, slice lengthwise and remove the seeds of the cucumber.
- Grate the cucumber on a fine grater.
- Crush/press/dice the garlic.
- Combine cucumbers and garlic with yoghurt, salt and pepper in a bowl, mixing thoroughly.
- Drizzle with olive oil when serving.
et voilà
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substitute the eggplant with zucchini.
Right, these vegetable pans work great with zucchini instead of eggplant. Either fills the volume well. The exact recipe is different every time; the day after, I had a variant with zucchini indeed.
-- Simon
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Thank you guys !
I find some good recipes here !
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I'm here to revive this thread, with my specialty dish: homemade calzone! This is surprisingly simple to make, and will astound your friends! Also, it's versatile, so you can add whatever filling you want.
Crust Ingredients:
- 1 1/4 cups of lukewarm water
- 2 1/4 tsp. dry active yeast
- 1 tsp. sugar
- 3 1/2 cups white flour
- 2 tsp. salt
- 3 tbl. olive oil
Filling ingredients (feel free to experiment)
- 2 cups finely chopped spinach
- Shredded mozzarella cheese
- Pepperoni slices
- Salt and pepper to taste
Lightly whisk the water, yeast, and sugar together in a bowl, cover, and leave to rest for 30 minutes.
Mix the flour, salt, and olive oil into the rested dough. I recommend using a fork to initially mix, and then use your hands to knead the rest together. The dough should be slightly sticky, but not getting stuck on your hands a great deal. If the dough is too wet, add more flour. If the dough is too dry and cracking even after a lot of kneading, add a bit more oil or water. Once the dough is kneaded, cover for at least 2 or 3 hours.
Once risen, sprinkle some flour on a countertop and roll the dough out. The dough should be slightly longer than wide (roughly a 3:2 or 2:1 ratio) and not too thick. Once rolled out, add your toppings. I add three or four rows of pepperoni going lengthwise up the dough, making sure to leave a good 1-1.5 inch uncovered at the ends. Cover the pepperoni with cheese and cover the chesse with the chopped spinach. Sprinkle some salt and pepper on top. Next, fold the four uncovered sides over the toppings, starting with the wide sides, and then the narrow ends. Crimp the overlapping edges to prevent leaks in the over. Now, pick up the calzone, flip it upside-down and put it on a pan. Brush with olive oil and cover it with a towel for about 30 minutes.
Cook in the oven for roughly 30 minutes at 400 degrees F. It should be brown on the top. Put it on a rack and let it cool for 10 minutes. Slice with a serrated knife and enjoy! You can dip it in a sauce of your choice as well if you desire!
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Two soup recipes:
1) Classical vegetable soup with beef
For 1 person or more (depending if full meal or only as appetizer)
Ingredients:
1 leek
3 big carrots
1 bunch of spring onions
150-200g potatoes
1 small parsnip
1 small piece of celery root
1 onion
150-200g tender beef filet
a bit of marjoram
vegetable power for soups
a bunch of parsley
Cut the vegetables and meat. Pre-fry the meat and onion a bit in the pot and then fill it with approx 750 ml water. Put the vegetable power (according to the recommended amount for this much water), the cut vegetables apart from parsley and marjoram in the pot.
Cook it for approx 40 minutes. Then put the parsley in and cook for another approx 5 minutes.
2) Leek-Blucoli cream soup with ham cubes
For 2 persons or more (depending if full meal or only as appetizer)
Ingredients:
2 leek
1 bunch of spring onions
1 small cauliflower
1 small broccoli
approx. 100g ham cubes
200g cream
a bit of marjoram
vegetable power for soups
Cut the vegetables. Pre-fry the ham a bit in the pot and then fill it with approx 750 ml water. Put the vegetable power (according to the recommended amount for this much water), cream, the cut vegetables and marjoram in the pot.
Cook it for approx 45 minutes.
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Potato-carrot soup with sausages
For 2 persons or more (depending if full meal or only as appetizer)
Ingredients:
1 leek
approx. 350g potatoes
3 carrots
1 small piece of celery root
3 sausages (sth. like frankfurter or wienerwurst)
a bunch of chives
a bunch of parsley
approx 50g of cream cheese with herbs
a bit of marjoram
vegetable power for soups
Cut the vegetables and sausages. Pre-fry the sausages a bit in the pot and then fill it with approx 650 ml water. Put the vegetable power (according to the recommended amount for this much water), cream cheese, the cut vegetables apart from parsley and marjoram in the pot.
Cook it for approx 40 minutes. Put the parsley in in the pot. Cook for approx another 5 minutes.
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PANCAKES
This sounds like a very simple recipe but these pancakes which I just tried for the first time were amazing. :thumbsup:
1 & 1/2 cups all-purpose flour
3 & 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 & 1/4 cups milk
1 egg
3 tablespoons butter, melted
-In a large bowl, sift together the flour, baking powder, salt and sugar.
-Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
-Heat a lightly oiled (or buttered) griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
makes 5-6 pancakes depending on how big you make them.
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my mom made this since I was very young and imo it's by far the best beans/chili type of thing ever.
https://www.justapinch.com/recipes/main-course/other-main-course/chuck-wagon-beans.html
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Pasta with Feta-Tomato sauce for 1 person (for two persons just double):
approx. 75g-100g penne pasta
approx. 75g-125g small tomatoes (e.g. cherry tomatoes, diam. ca. 3cm)
approx. 70g tomato paste (double concentrated/concentration 28%-30%)
approx. 75g-100g feta cheese
1 (small) onion
spices as one wishes for the taste of the sauce (e.g. vegetable powder, herbs of Provence, olive oil, salt, pepper etc.)
Cook the pasta as you wish for consistency.
Sauce:
Cut tomatoes in quarters or eighths, cut the onions and feta into cubes or small pieces. Put butter or equivalent into the pot for the sauce and after it is melted a bit put tomatoes and onions into that pot. You can already add salt and pepper if you want to. Stir and cook/fry for a while until it gets watery then add the feta cheese and stir until it es melted. Then add the tomato paste, spices and further add that amount of water that creates the desired consistency for the sauce. Stir until everything is well mixed and has the desired consistency.