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The Great SE++ Cookbook, for cooking.
Bucketman
Call meSkraggRegistered User regular
Call meSkraggRegistered User regular
I humbly suggest the title be 'Coqs Au Vin, Spotted Dicks, lol'
Yo, as can be attested in both the cooking thread and the bad food thread, we love food here. Many of us enjoy cooking that food. Some of us do it for a living, some for sport, and other for pure enjoyment. Well its the holiday season and I'm feeling the spirit of fellowship and brother/sister hood.
Lets make a cookbook so we can share our favorite recipes with one another.
Heres how it'll work: Everyone will submit a recipe or two. Please use this format:
RECIPE NAME
PREP TIME
COOK TIME
1 Cup ingredients list
2 tablespoon weights or measures are fine, whatever you prefer
A pinch of preferable in the order they will be used
Then here you preheat your directions to 350 Degrees, please note if your going to use Fahrenheit or Celsius since some of us are from different countries
When you've done that, you can include a picture if you'd like but its not required. When we have enough, I'll collect them and format them into a little book and host it somewhere we can print it out, hold punch it, and put it in a binder.
Alright everyone, lets get cooking!
+17
Posts
I'm going to do gumbo and something with mushrooms!
Rice Krispie Roll
Prep time like 10 mins
Cook time like 20 mins
Also putting in crunchy peanut butter instead of smooth is a massive boost.
Ends up looking like this
Doesn't matter what the question is.
Give it a shot.
set microwave for 3 minutes
remove from bowl from microwave and add hot sauce and flavor packet
stir
Add butter
Dammit, you didn't tell me to remove the plastic!
You're cleaning this up
Something easy to toss together in my stand mixer preferably. Also perhaps in a ratio. I find those easier too work with.
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Well, I have an experiment underway now that if it is successful, will have enough of my own ideas in it for me to call it mine. It’s inspired by other things I’ve cooked, I’m not out here trying to invent all new foods, but the technique is mine.
I just have to get around to writing it up.
The second is a tossup between beef shin+chimay pies (which are super easy but very delicious) and uh, ... something I've totally forgotten actually. So maybe the pies.
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Coran Attack!
Okay hello yes please
Now it’s time to live
I've just about got my Instant Pot Mashed Potatoes recipe down. It's great for a quick side on a weeknight and leftovers make great fried potato cakes a couple days later!
Instant Pot Mashed Potatoes
10 Minutes Prep
30 Minutes Cook - (depends on the heat up time of your pressure cooker)
In the Instant Pot to cook -
4lb Russet Potatoes
2 Cups whole Milk
1 stick of salted Butter
Added When Mashing Potatoes -
2 Tablespoons Italian Seasoning (Rosemary, Thyme, Oregano, Basil and Sage)
1 Tablespoon fresh ground pepper
1/4 Cup Cream Cheese
1/4 Cup Parmesan Cheese
Salt to Taste
Directions
1. Scrub clean and then dice potatoes in 1" cubes, I leave the skin on if desired. Put in instant pot. Add the milk and butter and pinch of salt. Set Instant Pot to "Steam" and time to 11 minutes and let cook. Once finished release the steam right away (carefully as per your instant pot instructions), let stand for a couple minutes once complete.
2. add in Seasoning, ground pepper, cream cheese and Parmesan cheese. Mash potatoes to desired consistency, add salt to taste.
3. Serve and Enjoy!.
I'll add the recipe for the potato cakes once I dial that in later this week.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
It's good and unique
Steam // Secret Satan
BUTLER'S GOOD VEGETABLE STOCK FOR WINNERS
Prep time: 10-20 minutes (depends how fast you chop the vegetables)
Cook time: 80 minutes
4 tbsp vegetable oil
4 cloves
10 pepper corns
1 brown onion
3 carrots
4 cloves or 20g of garlic
2 celery sticks
200g brown mushrooms
200g baby roma/cherry tomatoes, halved
1/4 savoy cabbage
3 litres of water
3 bay leaves
Large sprig of parsley
Halve the cherry tomatoes and garlic cloves and slice the rest of the vegetables (except the parsley) to about 1/5 inch or 0.5cm thick. You want enough surface area to let the flavour out without having the vegetables break up too much in the pan. Heat the oil in a large stock pot over a medium flame and fry the pepper corns and cloves for 30 seconds, then add the rest of the vegetables in the listed order, spacing them out by about five minutes each and stirring frequently to prevent burning. Once all the vegetables have started to soften up, pour in 1 litre of the water. Wait for the pot to come to a simmer before adding the second litre, then repeat with the third litre. Add the bay leaves and parsley, cover the pot and turn the heat down to minimum to simmer for 30 minutes. Once the stock has sufficiently cooled, strain out and discard the vegetable chunks (or feed to a conveniently placed swine) and either use the stock immediately or freeze for later.
Also, I cant find the US. Do you not get real butter or is your supply so off the chart? Or both?
you can check the chart itself out here:
https://ourworldindata.org/grapher/life-satisfaction-vs-butter-supply
Bedigunz's Butter Chicken (Slow Cooker Edition):
Cook Time: 6.5 hours
Ingredients:
Chicken:
1.5 lbs of chicken breast/thigh cut up into 1'' cubes
1 tbsp kosher salt
1 tbsp ground coriander
1 tbsp ground cumin
1 cup plain, Danon yogurt
4 tbsp butter
Curry:
4 tbsp butter
1 large onion, peeled and diced
6 cloves garlic, peeled and minced
1 tbsp kosher salt
1 large piece of ginger (2'' in size), peeled and grated
3 tbsp garam masala (can pick up in any spice aisle)
28oz crushed tomatoes
2 large jalapenos, washed, stem removed and pierced several times with a sharp knife (just stab all sides of the jalapeno without cutting all the way through)
8 oz heavy whipping cream
Fresh cilantro (optional)
Directions:
Cut chicken into 1 inch pieces and put into a mixing bowl. Sprinkle the coriander, cumin and salt over the chicken.
Stir in the Danon yogurt until all the pieces are evenly coated in a mixing bowl. Let sit for a few minutes.
Melt 1 tablespoon the butter in a large skillet over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Put browned chicken into the slow cooker as it is finished. Melt another 1 tablespoon of butter in the skillet and brown another 1/4 of the chicken then put into the skillet. Keep doing this with the remaining chicken.
Return the skillet to the heat and melt the remaining 4 tablespoons of butter over medium high heat. Add the onions, garlic, and the kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.
Stir in the garam masala and ginger and cook for about 1 minute. Raise heat to high and add the crushed tomatoes. Stir it all together and bring to a boil for about one minute while stirring. Pour all of this into the slow cooker and throw in the jalapenos. Make sure the jalapenos are completely covered in the slow cooker.
Cover and cook on LOW for 5 hours. After 5 hours, taste and add salt/pepper as needed. Once taste tested, mix in heavy whipping cream and stir. The jalapeno should fall apart when you stir. Let it sit for another 30minutes to an hour. Right before serving, cut up fresh cilantro (tiny pieces) and stir in.
Serve over hot rice or naan.
Optional Rice Recipe:
Oil
3 cups of basmati rice, rinsed
4.5 cups of water
Cumin seed
Tumeric
Garam Masala
Salt
Directions:
Heat oil in heavy bottom pot until very hot (high heat)
Sprinkle in cumin seed into the pot. Wait 30 seconds until sizzling
Pour in rice with a generous amount of salt and stir for 30 seconds
Mix in tumeric and garam masala
Pour in water, mix, and turn down heat to medium
Cover
No photos yet but will likely take some this weekend or next when I make it.
Coran Attack!
I've even got a jar of homemade garam masala I haven't used nearly enough since I made it
Damn that sounds good
Let me know how it turns out! This is a recipe I made from scratch and worked on for a few years until I got the proportions right.
My mom used to make butter chicken for us as kids but now has me make it with my recipe.
Note that I and my family tend to like our food a little saltier than most, so definitely feel free to cut the salt down if you're not partial to it.
Coran Attack!
Prep time: 2-4 hours
Cook time: 10 minutes per batch
2 packs of wrappers
50/50% or 30/70% of ground beef/pork (2 pounds / .9 kg) [can substitute ground turkey for pork]
1/2 Cabbage shredded
7~ 8 Green onions chopped
1 tbs fresh ground ginger
2 cloves of fresh garlic smashed
A pinch of salt
A pinch of pepper
2 tbs (30 ml) soy sauce
To prepare:
Combine all ingredients except for wrappers in a bowl and mix thoroughly. I just use my hands to squeeze them around for a few minutes until mixed. Then, put a regular spoonful of the mixture onto the wrappers and close. I typically lightly wet the sides of the wrapper, then crimp them shut. This is not difficult, but it does take a good amount of time to hand-crimp each one. I recommend budgeting 2-4 hours for this part, whereas the first mixing part should take no more than 30 minutes including getting everything set up.
To cook:
Heat up oil in a skillet until it sizzles when a drop of water is added. Place as many gyoza as you like in the skillet or until it is filled. Let them fry for a few minutes until the bottoms are blackened. Then, splash about a quarter cup (about 50 ml) into the skillet and put on a lid so the water will steam the gyoza. Let it steam four minutes, then remove from heat. I recommend putting a paper towel on a plate and then placing the gyoza on the towel, because they will be a bit oily at first.
Eat straight, or put in dipping sauce first. There are various recipes for the dipping sauce, mixing various amounts of soy sauce, sesame oil, rice vinegar, chili oil, chili flakes, ginger, garlic, sugar, and green onion. Plain soy sauce can work, and you can experiment with different ingredients or not to your liking.
Extra gyoza can be frozen for cooking at a later time.
RECIPE
Get the stuff I said up above and then put them together in the order I said up above
Think I could toss cauliflower and chickpeas in with this?
I feel like this would gain a lot with an egg cracked in it.
I don't cook much at all so I'm shit at knowing what brands of kitchen stuff are good. Anyways my mom asked for a new block of knives for Christmas. Does anyone have any recommendations for brands of reasonably affordable but also quality knives?
You probably could. When you mix in the heavy cream towards the end, that's probably the time to mix in the cauliflower and chickpeas so they don't turn mushy.
Coran Attack!
I know knives are generally fairly expensive though so I was expecting somewhere around like 100-200 bucks?