Recipes

  • Thread starter Jon
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*Potato

If you're not sure how to cook whatever you're cooking, just ask your mom to teach you. I'm sure she'd rather teach you the right way to cook-- HER way, after all (flatter her)-- than to eat poorly done food. I'm not trying to be offensive, but I'm sure she'll appreciate your wanting to recreate her recipes.
 
With potatoes Au-Gratin, you need a country fried pork chop.

Bring chops to room temp. Dry off all moisture with paper towel. Dip in cornstarch and vigorously shake off excess cornstarch. Dip in a egg (1) and milk (2 Tbls.) wash. Dredge in flour (6 Tbls.), salt (1 tsp.), black pepper (1/4 tsp.), garlic powder (1/2 tsp.), onion powder (1/2 tsp.) and cayenne pepper (1/4 tsp.) mixture. Let chops rest for 5 minutes before frying (toss in fridge to speed up resting time.)

Preheat a fry pan with 1 stick of butter over medium-low heat. Fry chops for 5 to 7 minutes on each side. Check with meat probe until done.
 
Solid Lifters
With potatoes Au-Gratin, you need a country fried pork chop.

Bring chops to room temp. Dry off all moisture with paper towel. Dip in cornstarch and vigorously shake off excess cornstarch. Dip in a egg (1) and milk (2 Tbls.) wash. Dredge in flour (6 Tbls.), salt (1 tsp.), black pepper (1/4 tsp.), garlic powder (1/2 tsp.), onion powder (1/2 tsp.) and cayenne pepper (1/4 tsp.) mixture. Let chops rest for 5 minutes before frying (toss in fridge to speed up resting time.)

Preheat a fry pan with 1 stick of butter over medium-low heat. Fry chops for 5 to 7 minutes on each side. Check with meat probe until done.
Click to expand...

I was surprised to not see you in this thread already :D




Ciao!
 
A quality homemade meal has a should go hand in hand with a quality homemade sauce, definitely on to comething with the cooking/recipe sites...

But i think we should consider having this thread full time, with gtp users writing down their own humble recipes for that quick pit stop in the kitchen! :lol:
 
He hasn't been back to let us know how it went. That means he must have burned the house down trying to fry the chops.
 
Fillet chicken, marinated in garlic and chili's. Leave it in the fridge in a bag for about a day, an hour before serving, take the chicken out and slice it into small pieces, sautee in oyster sauce or satay sauce for about half an hour.

Squeeze half a lemon while sauteeing, chuck in any vegetables you like, preferably greens like capsicum, snow peas etc.

Serve with steamed rice and fresh tomato and sliced cucumbers.

Yea. My personal favourite when I cook.
 
Boil some pasta. Then while still hot, grate cheese over it and throw on some sliced ham. For a little extra, add a chopped up boiled egg.

Voila :D

I lived off that when I was home alone after the exams. That and pasta with dolmio mix. Reallt, anything with pasta and a sauce/topping is pretty simple ;)
 
How about Kedgeree?

Smoked Haddock Fillets
Long Grain Rice
Eggs
Butter
Fresh Parsley

Cook the rice until tender.
Drain well and rinse under cold water, then spread out to dry.
Boil the eggs until hard.
Place the haddock in a large pan with enough water to cover, simmer for 10-15 minutes, until tender.
Drain, skin and flake the haddock, removing any bones.
Chop one egg and quarter the other two.
Place the butter to a large frying pan, add the rice, haddock and chopped egg .
Cook moderate heat for about 5 minutes, until hot.
Place on to a warmed serving dish and garnish with chopped parsley and quartered eggs.

:)
 
Marinated Chicken And Pesto Pasta
Good for a quick lunch, 15-20 prep to table

Ingregients
1/2 Chicken breast
Your Favourite marinade (optional)
1 1/2 cups Penne pasta (or equivalent)
Basil (fresly sliced or tubed)
1tbspoon Pine Nuts
1 1/2tbspoon Olive/Canola oil

Fry off chicken either plain or in your marinade and let rest

Boil water add pinch of salt and oil, add pasta, cook till al'dente

Add basil, pine nuts & oil to either motar&pestle or small blender and blend well...voila home made pesto

Thinly slice chicken, add pesto to pasta and mix, then place chicken on top

Serve with freshly grated regiano parmesan cheese

Serves 1 large meal!
 
Steak au Poivre

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, or you'll set your house on fire, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
 
For the Brits, as it's Bonfire Night tomorrow, why not some bonfire-cooked food? Simple cooking, using nothing but a fire and some tin foil. I've listed some of the basic, classic meals that can be cooked on an open fire.

First you need a lovely little fire. Not too big, you need the embers to cook with, not the flame. Once it's died down a bit and there's plenty of embers, you can start cooking. Don't forget to keep a bit of wood behind to use as a poking stick.

Jacket potatoes can just be wrapped in tin foil and chucked in. Leave for about an hour, push them out with your poking stick and add whatever you want - grated cheese, butter etc. If you want to be really sure it's cooked, microwave it a bit first (but that's cheating :)).

You can do sausages on a stick to go with it - find a thin (5mmish wide) but strong stick, shave the bark off, push the sausage on and leave it over the embers - hold it, or prop it up somehow. Again, microwave them first so that you won't get ill if they don't cook right. Once dark brown, take 'em off and consume.

A banana still in it's skin, cut lengthways (but still in one piece) and filled with lumps of chocolate, wrapped in tin foil and put in the embers makes a good dessert. Leave it in just long enough to melt the chocolate.

As an alternative dessert, take an apple, core it, and put a Mars bar in the middle. Again, wrap in tin foil, put in the embers and poke it out when you think the Mars bar has melted.
 
I like to cook, was actually planning on going to culinary arts school but there isn't a reputable one closer than 1 1/2 hour from me:tdown: So, unless I move this year I guess I will just be cooking at home, which my wife likes because its all good and she can't cook:) If you have an easy recipe that anyone could whip together for some good eats share it here for everyone.


I finally got my popover (bread) recipe where I like it and you can do all sorts of things to it to change it. 4 eggs, 2 cups of all purpose flour, 2 cups of milk, 1tbsp of salt. Mix all together in a bowl until its well blended then either pour it 3/4 the way up in greased muffin tins or all of it 3/4 from the top of one dish for a more loaf type finish. Bake on 400 until golden brown on top, ovens vary so just watch them. I usually have mine in for about 16 minutes. Last night I made them just like that as a bread side for our dinner, tonight I added half a cup of sugar and minced 6 strawberries and put it into the mix. You could add herbs and cheese to make herb and cheese style popovers or any other type of fruit etc. to completely change it. Very easy to make and taste so good. They are firm on the outside and very moist on the inside because of it being a batter base. If you add anything to it like I did with the strawberries that have moisture in them just take away a tiny bit of the milk to compensate.
 
I don't intend to sound like I am Taking the pi$$ here mate, honest!
Slight variation on simple nachos:
Plate of tortilla chips with lots of cheese grated on top. Then kind of churn the chips so allt he cheese gets mixed in, then add more cheese. Sprinkle paprika, some chilli powder, small pinch of salt and some pepper on top then microwave until the cheese starts to "boil".
So very good!
I might try out that recipe you posted, breakpoint. It sounds fantastic! 👍
 
Suppose I should post in here...

Let me mull it over, and I'll get some decent stuff up mid-week. Got quite a few we've done in the restaurant which is uber (quite high class food, yet a lot of it is surprisingly simple.) good.
 
I know there are threads about recipes and food but I just wanted to start one about Easy to fix recipes that are actually good. I can post a ton of good recipes but most of them are far from easy and or quick, I'm just wanting to post quick and easy ones here for people to share that aren't really into cooking or just have no skill in it.
 
I'm eating this right now. It's a favourite that my mom does, but it's my first attempt at home.

Pesto Chicken

Ing:
4-6 Chicken breasts, boneless & skinless
Flour (1/4 cup)
Olive oil (~ 2 tbsp)
Feta cheese & Mozza cheese (crumbled/grated, combined 1/2 cup or to taste)
Tomato sauce (~14 oz)
Tomato Pesto sauce (~4 oz)

__________________________

Preheat oven to 350 F
Preheat frying pan w/ olive oil, medium-high.
Slice chicken breasts in half, remove fillets.
Roll chicken in flour and brown in pan.
Chicken goes in a large casserole/baking dish.
Combine tomato sauce & pesto sauce, pour over chicken.
Top with Mozza and Feta.
Bake for 25 minutes covered, and 10 uncovered.

Serve with your choice of pasta (Spaghetti in my case), and enjoy.

Approximate prep time of 20 minutes, for a total of a bit less than an hour.
 
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I have a good one that I enjoy for lunch:

Ingredients:
1/3 cup rice
95g can Tuna
Grated tasty cheese
Lemon juice
Salt/pepper

----
Boil rice for 12 minutes, drain. Drain tuna. Combine tuna and rice in pot. Add cheese, lemon juice, and salt and pepper to taste.
Return to heat. Keep stirring until cheese begins to melt. Serve


Serves: Me + leftovers. It is scalable for a large number of people though
 
Both of those sound good to me, I eat chicken and pork more than anything. I make something like that Slicks but I use flour and Panko on my chicken to coat it, makes it kind of like a schnitzel texture. Not sure why she calls it pesto chicken, wheres the pesto? :)
 
GLOP

- 1 lb ground beef
- 1 lb macaroni of choice, cooked and drained
- 1 lb cheddar cheese, cubed
- 2 cans tomato soup
- 1 small can tomato paste
- 1 can sliced mushrooms
- 1 green pepper
- 1 onion
- Worcestershire sauce to taste


Cut up pepper and onion into largish chunks 1/2" to 3/4" and saute in a skillet with a little oil. As they start to cook add ground beef to brown. Once beef is browned, drain fat.

In a large roasting pan, combine all other ingredients with cooked pasta and stir well. Reserve about 1/4 of the cheese to scatter over the top. Place in 350deg oven and bake uncovered for 30 minutes or until the top looks browned. Delicious!

This makes enough for a family of 4 for dinner with enough leftovers for several lunches or maybe even another dinner. The leftovers freeze very well and reheat in the microwave or oven with no loss of quality. You can even cut the vegetables/cheese and cook the pasta the night before, then just do the sauteing, assembly, and baking when you get home.

HUMMUS

- 2 cans chick peas/garbanzos; drain 1 can and keep liquid with the other can
- 3 Tbsp tahini (like sesame seed peanut butter, easy to find and keeps forever)
- 2-4 cloves garlic, crushed
- 2-3 Tbsp olive oil
- Crushed red pepper to taste
- Salt to taste


Throw everything in the food processor and blend until mostly smooth. Taste and adjust garlic, salt, and red pepper. This part takes about 10 minutes tops and can be done several days in advance. Put in the fridge while you prepare the accessories:

Miscellaneous fresh vegetables: cucumber, onion, tomato, green or black olives, peppercinis or jalapenos, anything/everything you have on hand

Miscellaneous other stuff: feta cheese, romano/parmesan cheese, shelled pistachios, dried cranberries and apricots, experiment a bit

Chop the accessories into small chunks and place in individual serving bowls or on a tray. This can also be done ahead of time with all but the tomatoes, really.

Pitas/flatbreads: we love the brand they sell in bulk at BJs; wrap them in smaller packs and freeze

Take 1-2 pitas per person and spread on cookie sheet(s). Brush lightly with garlic oil or olive oil and grate some romano/parmesan over them, then dust with paprika. Place on the top rack in the oven and broil for a few minutes until lightly browned (does not take long so keep an eye on them). Remove from oven and cut into wedges. Serve in a basket or bowl.

This is a great family style meal that is cheap, easy, delicious, and nutritious. Take a pita wedge and a dollop of hummus, then add a mix of the accessories on top. The flavor combinations can be amazing. I actually just finished lunch and yet my mouth is watering thinking about it.
 
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Beer Brats!

Not quick really, but easy for sure!

12 Brats (Johnsonville or whatever you can get)
4 24oz Beers, it really does not matter which kind, I use Miller Lite.
2 Large Onions.
5-6 Red Chili peppers.
A pinch of Kosher Salt. (Can be more)
FRESH Hoagie rolls.

In a medium pot, one that is safe for open flame on a grill -

Chops onions, not finely chopped, just 1 inch pieces, no chunks.
Dice up the Chillis, and put them in with the Onions and Salt.
Pour in three Beers, add your Brats and let sit for an hour or two. (They can go directly to the grill, I just make the pot up before a party so it's ready to go on the grill at any time.)
Place your pot on the grill, it's no race, so plan to cook these slowly. Keep the mixture boiling for roughly two hours, stir periodically, adding more beer as necessary to keep the brats and Vegetables covered. After the mixture boils down again, and you run out of beer, take the pot off the flames and place the Brats themselves on the grill. They are already done, your just looking for some nice grill marks and to slightly brown them on the grill.

After they've finished on the grill, return the Brats to the pot, place on low heat to keep warm, and enjoy.

They will be almost overly juicy, and stupidly good. Serve with the Onions and pepper mixture on top with a fresh Hoagie roll. Garnish with beer. :D!


I'm sure there are other ways to do it, my friend swears you have to poke holes in the Brats, which I disagree with, because mine always turn out better un-punctured. The Brats always vanish faster than I hope for...
 
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Meat loaf is so simple to make, and at the same time, so simple to screw up. It seems nobody knows how to make it properly! I had the most horrible meat loaf a few days ago at a friends house. She's not a horrible cook, but her meat loaf is. This is how to make a proper meat loaf. It's simple, but but you can easily screw it up bad if you don't follow the recipe properly.

MEAT LOAF

The Meat
1lbs. of Ground Pork
1lbs. of Ground Sirloin Beef
1lbs. of Ground Beef Chuck

The Seasonings
1.5 tsp. of Sea Salt
0.5 tsp. of Fresh Black Pepper
1.5 tsp. Garlic Powder
.5 to 1 tsp. Cayenne Pepper
1 tsp. Liquid Smoke
Few Dashes of Worcester Sauce


The Aromatics
One Half to 3/4 of chopped Green Bell Pepper
One Half to 3/4 of chopped White Onion

The Glaze
Few Dashes of Red Pepper Sauce (or your favorite hot sauce)
One Half Cup of Ketchup
One Half Cup of BBQ Sauce (Bullseye or K.C. Masterpiece)
Tbls. Honey (Optional)

When you mix everything together, for the love of Pete, don't over-mix or smash the meat! Lightly, with open fingers, mix everything together. If you squish or mash the meat together, you'll end up with tough meat loaf, which is bad.

Set the meat probe to 140 for internal temp and the outside temp to no higher than 300 so you don't burn your glaze. Oh, AND DON'T COOK THE MEAT LOAF IN A MEAT LOAF PAN!!! Put it on wax paper on a shallow rack of some kind. That way it wont steam in its own fat and juices, which is bad. Also, this way the glaze can cover most of the meat. Use leftover glaze for meat loaf dunking at dinner time, so make plenty. Apply the glaze after the first 45 minutes of cooking.
 
Duke
HUMMUS

- 2 cans chick peas/garbanzos
- 3 Tbsp tahini (like sesame seed peanut butter, easy to find and keeps forever)
- 2-4 cloves garlic, crushed
- 2-3 Tbsp olive oil
- Crushed red pepper to taste
- Salt to taste


Throw everything in the food processor and blend until mostly smooth. Taste and adjust garlic, salt, and red pepper. This part takes about 10 minutes tops and can be done several days in advance. Put in the fridge while you prepare the accessories:

Miscellaneous fresh vegetables: cucumber, onion, tomato, green or black olives, peppercinis or jalapenos, anything/everything you have on hand

Miscellaneous other stuff: feta cheese, romano/parmesan cheese, shelled pistachios, dried cranberries and apricots, experiment a bit

Chop the accessories into small chunks and place in individual serving bowls or on a tray. This can also be done ahead of time with all but the tomatoes, really.

Pitas/flatbreads: we love the brand they sell in bulk at BJs; wrap them in smaller packs and freeze

Take 1-2 pitas per person and spread on cookie sheet(s). Brush lightly with garlic oil or olive oil and grate some romano/parmesan over them, then dust with paprika. Place on the top rack in the oven and broil for a few minutes until lightly browned (does not take long so keep an eye on them). Remove from oven and cut into wedges. Serve in a basket or bowl.
Click to expand...

I will definitely have to try this. I've only had store bought hummus, and I love it, but I've been meaning to try to make my own.
 
Chocolate-Covered Popcorn

1/2kg or 1lbs of basic chocolate
a big bag or two small bags of popcorn

1. Pop the popcorn, if they aren't popped already.
2. Melt the chocolate in a microwave oven, stir occasionally.
3. Put the popcorn in a huge bowl and put two baking sheets on a dining table.
4. Pour the chocolate in the bowl with the popcorn and mix well.
5. Set each popcorn individually (so that they won't stick to each other) on the baking sheet. You can eat a few while doing it, trust me, no one will notice ;) .
6. Let them set overnight. Make sure no pet, kid, wife, or a hubby gets their hands on the popcorn.
7. Enjoy!

WARNING: The amount of calories is equal to ~50 glasses of milk, the amount of energy the average person uses in two days. Try to share at least a few of them with your family and friends, these are seriously good so I do not expect you to...
 

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