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Can you smell what D&D is [Cooking]? - Now with informative OP and Table of Contents!
Richy
Registered User regular
Registered User regular
Thanks Sos for the new OP, and radroadkill for the Table of Contents.
Welcome to the D&D Cooking/Food thread!
Here we post and discuss recipes, cooking techniques, and anything to do with food. Let me begin with the basics for all you kiddies
Me Cook? Why?
I am caveman. I no cook.
I am poor and have no tools to cook with
What kind of pots and pans should I get?
I can cook! But I want to learn more about food.
Some stuff about nutrition and healthy eating
Eating on a budget.
Other Resources (open to suggestions)
And now... The recipes!
Table of Contents for the Thread
Note: (veg) recipes are vegetarian friendly. (vegan) recipes are vegan. (link) means the recipe is linked to rather than posted.
Welcome to the D&D Cooking/Food thread!
Here we post and discuss recipes, cooking techniques, and anything to do with food. Let me begin with the basics for all you kiddies
Me Cook? Why?
It's healthier! It's cheaper! It woohs women (and men)! In many cases it's actually faster than going to a fast food restaurant. The only downside is it's not as convenient as going to a restaurant. Personally I consider cooking a hobby, it is therapeutic for me and helps me relax. It can be for you too!
I am caveman. I no cook.
Everyone can cook. It just takes some practice to obtain motor skills and a little bit of knowledge. I began by burning ice. Its almost sort of like a colectomy...errrr more like riding a bike. You get a feel for it. After you get the skills you just build up your library of recipes. In no time you will have more understanding of food and soon start to experiment and start building your own recipes.
I am poor and have no tools to cook with
I was just like you as I moved out on my own. The savings from cooking at home will easily recover that cost. This is one of the best investments a young adult can make. Here are some basic supplies for cooking. I got a majority of my cookware used from resale/thrift stores and garage sales. This list will get you through a majority of recipes.
Stove top – hot plate can substitute
Oven – toaster oven can substitute
Chef Knife – you don't have to get an expensive one. I use one from a garage sale. Make sure to keep it sharp. Don't bother with the big sets either unless you get really advanced. You're better off just buying a better chef knife, a petty knife, and a few steak knives.
Wooden Spoon
Mixing Bowl
Plate
Bowl
Fork
Spoon
Butter knife
Can opener
Pans – you can begin with a 10 inch non stick skillet
Pot – 3 quart capacity pot
Colander – optional, but it makes draining a hell of a lot easier
Measuring spoons/cups
Cutting board
Refrigerator – arguably not a requirement, but it makes lift a lot easier
Microwave – an overused appliance. It does have some important applications though (heating up leftovers)
Baking dish - 9 x 9
Stove top – hot plate can substitute
Oven – toaster oven can substitute
Chef Knife – you don't have to get an expensive one. I use one from a garage sale. Make sure to keep it sharp. Don't bother with the big sets either unless you get really advanced. You're better off just buying a better chef knife, a petty knife, and a few steak knives.
Wooden Spoon
Mixing Bowl
Plate
Bowl
Fork
Spoon
Butter knife
Can opener
Pans – you can begin with a 10 inch non stick skillet
Pot – 3 quart capacity pot
Colander – optional, but it makes draining a hell of a lot easier
Measuring spoons/cups
Cutting board
Refrigerator – arguably not a requirement, but it makes lift a lot easier
Microwave – an overused appliance. It does have some important applications though (heating up leftovers)
Baking dish - 9 x 9
What kind of pots and pans should I get?
Check out A No-Frills Kitchen Still Cooks, a NY Times guide to equipping a kitchen with all the essentials (and none of the non-essentials) at minimal cost.
Every material has advantages and disadvantages. Manufacturers often combine metals. Here's a quick guide
Copper (line with tin or stainless steel- Top chef choice, conducts heat very well, expensive, requires specific and vitally important maintenance
Aluminum – most commonly used, conducts heat alright, scratches easily
Stainless Steel – easy to care for, durable, light, poor conductor of heat and does not distribute it evenly
Cast Iron (Fuck Yeah!) - retains and distributes heat evenly, heavy (can be used as a weapon), must be seasoned, some specific maintenance requirements (most soaps will remove the seasoning, I usually clean mine by taking a little bit of fat leftover from whatever was cooking in it, adding salt, scrubbing with a paper towel on the end of some claws, and wiping it out)
Non Stick – easy to clean, requires little to no fat to cook with, certain health hazards (can't use abrasive tools on it, coating wears off and is toxic, if left forgotten on stove too long the material will burn and produce toxic fumes)
I use aluminum pots, a cast iron skillet, a non stick frying pan, a large aluminum soup pot, and a cast iron dutch oven. Most of these were found in garage sales. My cast iron pan and dutch oven were my great grandmother's, and much older than me. If you want non stick it is wise to buy a higher end one, it won't wear out easily. I bought mine new. I suggest an aluminum core with stainless steel coating.
Every material has advantages and disadvantages. Manufacturers often combine metals. Here's a quick guide
Copper (line with tin or stainless steel- Top chef choice, conducts heat very well, expensive, requires specific and vitally important maintenance
Aluminum – most commonly used, conducts heat alright, scratches easily
Stainless Steel – easy to care for, durable, light, poor conductor of heat and does not distribute it evenly
Cast Iron (Fuck Yeah!) - retains and distributes heat evenly, heavy (can be used as a weapon), must be seasoned, some specific maintenance requirements (most soaps will remove the seasoning, I usually clean mine by taking a little bit of fat leftover from whatever was cooking in it, adding salt, scrubbing with a paper towel on the end of some claws, and wiping it out)
Non Stick – easy to clean, requires little to no fat to cook with, certain health hazards (can't use abrasive tools on it, coating wears off and is toxic, if left forgotten on stove too long the material will burn and produce toxic fumes)
I use aluminum pots, a cast iron skillet, a non stick frying pan, a large aluminum soup pot, and a cast iron dutch oven. Most of these were found in garage sales. My cast iron pan and dutch oven were my great grandmother's, and much older than me. If you want non stick it is wise to buy a higher end one, it won't wear out easily. I bought mine new. I suggest an aluminum core with stainless steel coating.
I can cook! But I want to learn more about food.
Great! You are now stepping closer to what is considered a “foodie”. Anyone is welcome to join us in our love for food. We are not epicures who only care for refined gourmet foods. We are people with an interest...no... a love for food. Production, preparation, consumption, and almost all things associated with it. You don't have to buy all organic to be a foodie, I live off of ~$120 a month for food and only a few things I buy are certified organic. You just have to have that love and desire of understanding of food. Foodie is also not synonymous with vegetarian. Foodies do care about the way their food is produced but that does not mean denying meat. I am almost a vegetarian for mostly health and budget reasons since meat is generally more expensive. Also, there's a good deal of stuck up foodies. Ignore them.
Michael Pollan has written two great books, In the Defense of Food and The Omnivore's Dilemma . He spawned a slogan on healthy eating: “Eat food. Not too much. Mostly plants.” I personally like it. There are also some documentaries like the most recent Food Inc about the food industry that I have not watched and an entertaining King Corn about the corn industry, very enjoyqable.
Michael Pollan has written two great books, In the Defense of Food and The Omnivore's Dilemma . He spawned a slogan on healthy eating: “Eat food. Not too much. Mostly plants.” I personally like it. There are also some documentaries like the most recent Food Inc about the food industry that I have not watched and an entertaining King Corn about the corn industry, very enjoyqable.
Some stuff about nutrition and healthy eating
Benefits of healthy eating: you live longer, you have more energy, you feel better, you look better, you get sick less, you get a sense of superiority above everyone else... and on and on. Get it?
The amount of calories you consume is affected by your ideal weight and activity level. Here's a system: give yourself a 7 if you're active (sixty minutes of rigorous exercise 4 times a week) 5 if you're moderately active (thirty minutes of rigorous exercise 3 times a week) and 3 if you're inactive (baaaad, no substantial exercise). Multiply it by 100, then add it to your ideal weight multiplied by 10. This is a rough idea. My ideal weight is 180 lbs and I workout a lot. 180*10+7*100 = 2500 calories. There should be some fat, protein, but mostly carbohydrates that make up that calorie intake. Carbs are the most efficient source of energy, specifically complex carbs. A safe ratio is 30% fat, 30% protein, and 40% carbs. That's easy to accomplish. Don't worry about the exact numbers, its just a rough guideline. Low fat diets are also very good. Your sources of protein need to be varied. The best way to get most of your varied protein is to eat beans and rice. The fat is preferably unsaturated and minimal saturated. To simplify, all shortenings have approximately 120 calories per tablespoon. Olive oil has unsaturated fat. Butter has saturated fat. Margarine is a substitute, but because it requires hydrolysis it adds the hydrogen atoms necessary to make the molecule much like butter and it ends up being nutritionally like saturated fat, so I just use butter. Olive oil is my choice for frying. Meat is mostly saturated fat. Baaaad. Nuts have mostly unsaturated fat. Gooood. Although be careful, just because its good fat doesn't mean you should get too much. As for carbohydrates, there's simple (sugars and such) and then complex. To figure out what composes your food look at the nutrition facts label. There will be Total Carbohydrates in grams. Below it will be Total Sugars (simple carbs) in grams. Subtract total sugars from total carbohydrates and that's approximately how much complex carbs you're getting. Simple carbs are okay to have, they end up giving you the sugar rush and crash, complex carbs are just better. Generally you want more complex carbs than simple carbs. That's your calorie intake simplified and explained.
As for everything else, Multivitamins simplify life. I take one, just a generic store brand. Look on the back and make sure it hits the big ones.
Fiber is good. It fills you up and doesn't add calories. Get 25g or so a day to avoid constipation and keep your insides clean. Won't be in a multivitamin. Just eat vegetables and fruits and grains.
Iron, if you eat red meat chances are you don't have a problem with this. This is generally a woman/vegetarian problem. They lack iron and feel more lethargic, if you have abnormally cold hands and feet this is probably why. Not eating red meat puts me at a disadvantage. I take a multivitamin to supplement it, and eat eggs.
Vitamin B: I forgot what this does, something with metabolism, mainly shortages make you go crazy
Calcium/Vitamin D : helps build and preserve bones. Get some sun, eat some dairy.
Zinc: helps sexual development, wound healing, growth, immunity.
Sodium: Majority of Americans eat way too much sodium. It's basically salt, and all processed food, meat, nuts and dairy has it. Too much sodium gives you high blood pressure
The amount of calories you consume is affected by your ideal weight and activity level. Here's a system: give yourself a 7 if you're active (sixty minutes of rigorous exercise 4 times a week) 5 if you're moderately active (thirty minutes of rigorous exercise 3 times a week) and 3 if you're inactive (baaaad, no substantial exercise). Multiply it by 100, then add it to your ideal weight multiplied by 10. This is a rough idea. My ideal weight is 180 lbs and I workout a lot. 180*10+7*100 = 2500 calories. There should be some fat, protein, but mostly carbohydrates that make up that calorie intake. Carbs are the most efficient source of energy, specifically complex carbs. A safe ratio is 30% fat, 30% protein, and 40% carbs. That's easy to accomplish. Don't worry about the exact numbers, its just a rough guideline. Low fat diets are also very good. Your sources of protein need to be varied. The best way to get most of your varied protein is to eat beans and rice. The fat is preferably unsaturated and minimal saturated. To simplify, all shortenings have approximately 120 calories per tablespoon. Olive oil has unsaturated fat. Butter has saturated fat. Margarine is a substitute, but because it requires hydrolysis it adds the hydrogen atoms necessary to make the molecule much like butter and it ends up being nutritionally like saturated fat, so I just use butter. Olive oil is my choice for frying. Meat is mostly saturated fat. Baaaad. Nuts have mostly unsaturated fat. Gooood. Although be careful, just because its good fat doesn't mean you should get too much. As for carbohydrates, there's simple (sugars and such) and then complex. To figure out what composes your food look at the nutrition facts label. There will be Total Carbohydrates in grams. Below it will be Total Sugars (simple carbs) in grams. Subtract total sugars from total carbohydrates and that's approximately how much complex carbs you're getting. Simple carbs are okay to have, they end up giving you the sugar rush and crash, complex carbs are just better. Generally you want more complex carbs than simple carbs. That's your calorie intake simplified and explained.
As for everything else, Multivitamins simplify life. I take one, just a generic store brand. Look on the back and make sure it hits the big ones.
Fiber is good. It fills you up and doesn't add calories. Get 25g or so a day to avoid constipation and keep your insides clean. Won't be in a multivitamin. Just eat vegetables and fruits and grains.
Iron, if you eat red meat chances are you don't have a problem with this. This is generally a woman/vegetarian problem. They lack iron and feel more lethargic, if you have abnormally cold hands and feet this is probably why. Not eating red meat puts me at a disadvantage. I take a multivitamin to supplement it, and eat eggs.
Vitamin B: I forgot what this does, something with metabolism, mainly shortages make you go crazy
Calcium/Vitamin D : helps build and preserve bones. Get some sun, eat some dairy.
Zinc: helps sexual development, wound healing, growth, immunity.
Sodium: Majority of Americans eat way too much sodium. It's basically salt, and all processed food, meat, nuts and dairy has it. Too much sodium gives you high blood pressure
Eating on a budget.
You walk through the grocery store and see steaks as big as your head, cheeses from far off lands, and beautifully handcrafted beers/cokes (soda for the damnedyankees). But you go straight to the peanut butter, bread, milk, and eggs. It sucks. Sometimes you just got to do it. This is a quick and simple guide to eating on a budget but not being forced into eating the same stuff over and over or sacrificing health. I've had experience with living off a low budget. As a 13 year old my single mother gave each child $20 a week for food. That stretched a long way when I had it, but it was still very limiting. We all were left to fend for ourselves. It was helpful experience, though it did have a negative impact on me in several ways. Though it did make me learn how to cook. It taught me to value food, and to love food.
First. Multivitamins. They are well worth it. $20 will get you a year's worth and you don't have to worry to much about getting all of your vitamins and nutrients.
Second. Mostly you will be making from scratch. This is the cheapest way to save money.
Third. It is very tempting to go out to a restaurant, or buy a soda or coffee. You get stuck into a social situation and everyone's going out and everyone's ordering. Resist. Grab a water and just try to enjoy the company.
Fourth. This sometimes will over ride Third. Don't skip a meal unless you really have to. It makes you miserable. That's bad. If you are skinny and losing weight then you are either lacking calories or have a tapeworm. I did it for a long time in high school skipping lunch. I was tired, I didn't want to do anything, and I was cranky. It got to a point where I rarely felt hunger (still rarely do) and some days forgot to ate when I came home. It sacrifices your health for a couple of bucks. Its better to eat something unhealthy than nothing, in my inexpert opinion.
Fifth. Water water water. Keeps you full. I walk around with a canteen and drink every now and then. Keeps me from grabbing an expensive snack from the vending machine.
Breakfast. I try to start the day big. Sometimes that can't happen because of time or a sensitive stomach. Oatmeal. Oatmeal. Oatmeal. This is your friend. Make a bowl of oatmeal. Customize it. Peanut Butter. Brown Sugar. Butter/Salt/Pepper. Raisins. It's the best. Eggs are good to go with it. Scramble some eggs, maybe add some onion. Fry an egg, put it in toast. On some days I make pancakes:
1 ½ c flour
2 T sugar
2 tsp baking powder
½ tsp baking soda
1 1/3 c yogurt (milk can work, just mess with proportion)
1 egg
Mix dry and wet separately. Mix together. Makes about 4 of ½c pancakes. Approximately 250 calories a piece, 11g of protein if with yogurt. Works out about $0.50 a pancake. I'll eat 2. I will drop blueberries in it. OR top with sugar/brown sugar/butter for cost effectiveness. Tough days I eat an apple/orange/banana. Drink with a glass of milk. Breakfast usually totals close to $2 self made.
Snack: I usually have unsalted peanuts, $3 a pound. Cheap, has protein. If I want to cut down costs some more I just have an apple... $1.50 a pound. If I'm really stretched thin water holds me over.
Lunch: Usually I'm at work. I always bring lunch. Always. I'll have 3 slices of bread and either peanut butter or tuna salad. Tuna salad consists of tuna, dill relish, onion, celery. Maybe mayo, homemade is easy and cheap. Usually eaten with a carrot. Otherwise I go for leftovers from my dinners.
Dinner: Mainly things like rice, potatoes, beans, pasta (all can easily be found beneath $1.50 a pound) get made en masse on Sunday and put in the refrigerator. Soups are famous to be poor man food. I once had $5. I bought 5 pounds of potatoes. I grabbed a handful of salt packets from a fast food place. Salted some water, boiled potatoes. It got me through the week. Salt and pepper were the only spices I really used.
General strategies. Produce at grocery stores usually grow old and get thrown away. I worked at grocery store for awhile and I asked if I could buy the old bananas and apples at half price. The produce manager allowed me for awhile, and later began selling old bananas and apples to make a quick buck. It was something like $1 for 5 lbs. I did the same with the bakery. Buying old stale loaves of bread for $0.50. Find a grocery store with a clearance rack that's full of damaged or unwanted goods. They're usually fine. Use recipes made in bulk, make it, and store it. Cuts down on your utility bill to only fire up the stove 3-4 times a week instead of everyday. I wouldn't recommend going beneath $20 a week with current food prices.
I will make a comprehensive post of budget recipes later.
First. Multivitamins. They are well worth it. $20 will get you a year's worth and you don't have to worry to much about getting all of your vitamins and nutrients.
Second. Mostly you will be making from scratch. This is the cheapest way to save money.
Third. It is very tempting to go out to a restaurant, or buy a soda or coffee. You get stuck into a social situation and everyone's going out and everyone's ordering. Resist. Grab a water and just try to enjoy the company.
Fourth. This sometimes will over ride Third. Don't skip a meal unless you really have to. It makes you miserable. That's bad. If you are skinny and losing weight then you are either lacking calories or have a tapeworm. I did it for a long time in high school skipping lunch. I was tired, I didn't want to do anything, and I was cranky. It got to a point where I rarely felt hunger (still rarely do) and some days forgot to ate when I came home. It sacrifices your health for a couple of bucks. Its better to eat something unhealthy than nothing, in my inexpert opinion.
Fifth. Water water water. Keeps you full. I walk around with a canteen and drink every now and then. Keeps me from grabbing an expensive snack from the vending machine.
Breakfast. I try to start the day big. Sometimes that can't happen because of time or a sensitive stomach. Oatmeal. Oatmeal. Oatmeal. This is your friend. Make a bowl of oatmeal. Customize it. Peanut Butter. Brown Sugar. Butter/Salt/Pepper. Raisins. It's the best. Eggs are good to go with it. Scramble some eggs, maybe add some onion. Fry an egg, put it in toast. On some days I make pancakes:
1 ½ c flour
2 T sugar
2 tsp baking powder
½ tsp baking soda
1 1/3 c yogurt (milk can work, just mess with proportion)
1 egg
Mix dry and wet separately. Mix together. Makes about 4 of ½c pancakes. Approximately 250 calories a piece, 11g of protein if with yogurt. Works out about $0.50 a pancake. I'll eat 2. I will drop blueberries in it. OR top with sugar/brown sugar/butter for cost effectiveness. Tough days I eat an apple/orange/banana. Drink with a glass of milk. Breakfast usually totals close to $2 self made.
Snack: I usually have unsalted peanuts, $3 a pound. Cheap, has protein. If I want to cut down costs some more I just have an apple... $1.50 a pound. If I'm really stretched thin water holds me over.
Lunch: Usually I'm at work. I always bring lunch. Always. I'll have 3 slices of bread and either peanut butter or tuna salad. Tuna salad consists of tuna, dill relish, onion, celery. Maybe mayo, homemade is easy and cheap. Usually eaten with a carrot. Otherwise I go for leftovers from my dinners.
Dinner: Mainly things like rice, potatoes, beans, pasta (all can easily be found beneath $1.50 a pound) get made en masse on Sunday and put in the refrigerator. Soups are famous to be poor man food. I once had $5. I bought 5 pounds of potatoes. I grabbed a handful of salt packets from a fast food place. Salted some water, boiled potatoes. It got me through the week. Salt and pepper were the only spices I really used.
General strategies. Produce at grocery stores usually grow old and get thrown away. I worked at grocery store for awhile and I asked if I could buy the old bananas and apples at half price. The produce manager allowed me for awhile, and later began selling old bananas and apples to make a quick buck. It was something like $1 for 5 lbs. I did the same with the bakery. Buying old stale loaves of bread for $0.50. Find a grocery store with a clearance rack that's full of damaged or unwanted goods. They're usually fine. Use recipes made in bulk, make it, and store it. Cuts down on your utility bill to only fire up the stove 3-4 times a week instead of everyday. I wouldn't recommend going beneath $20 a week with current food prices.
I will make a comprehensive post of budget recipes later.
Other Resources (open to suggestions)
And now... The recipes!
Websites:
Blogs:
Cookbooks:
I use paperbackswap.com to gain access to cookbooks, write down the recipes I like on my computer and ship them off again. Open to suggestions
- http://allrecipes.com/ (I personally will browse this now and then)
- http://www.cooksillustrated.com/ (must pay to get in, I can not personally attest but my friends love it)
- http://www.foodnetwork.com/ Alton Brown is a gem. Good Eats on youtube is very informative
- http://www.cooks.com/
- Kraft Canada has a DB of simple recipes (using Kraft products, but substitutions are easy to do).
- Ming's East-West recipes
- http://justbento.com/handbook/lists - Good resource for lunch
- What the fuck should I make for dinner?
- Vah Chef has a crapton of different Indian dishes to try
Blogs:
- http://www.slashfood.com/ - this is on my rss feed. Contains recipes, cookbook reviews, news on restaurants/chefs. I love their recipes and usually find the books they review
- http://foodwishes.blogspot.com/ - one of devCharles' favourites.
- http://tastysnacktreats.wordpress.com/ - Speaker's wife's blog
- http://paprikared.blogspot.com/ - a Mojo_Jojo discovery
- The Lord Jeff's Table - Joined by ChopperDave
Cookbooks:
I use paperbackswap.com to gain access to cookbooks, write down the recipes I like on my computer and ship them off again. Open to suggestions
- Joy of Cooking
- How to Cook Everything by Mark Bittman
- I'm Here Just for the Food by Alton Brown
- The Essential Vegetarian Cookbook - I'm not really a vegetarian, but I use this for reference for specific things.
- What's Cooking, Kraft's free bimonthly recipe magazine.
- You Made That Dessert?: Create Fabulous Treats, Even If You Can Barely Boil Water
Table of Contents for the Thread
Note: (veg) recipes are vegetarian friendly. (vegan) recipes are vegan. (link) means the recipe is linked to rather than posted.
Page 1
Tomato Sauce w/ Pepperoni
Brown Rice and Pasta (veg)
Jambalatto
Page 2
Puerco Pibil
Spaghetti Sauce w/ Meat
Page 3
Corned Beef Breakfast Burritos
Peanut Noodle Sauce (veg)
Chicken Pasta
Potato Casserole (veg)
Scrambled Eggs w/ Ham
Page 4
Chicken in Mustard Sauce
Hash Brown Bake (veg)
Hood Beans and Rice
Cheese Dip w/ Beef
Greek Roasted Vegetable Pasta Salad (veg)
Page 5
Beans and Rice (veg)
Teriyaki turkey Lettuce Cups
Page 6
Bean Salad (veg, vegan)
Pot Roast
Tomato Rice (veg, vegan)
Summer Pasta w/ Italian Dressing (veg)
Feta Burger
Chicken Paella Burger
Page 8
Lemon Chicken
Page 9
Toasted Panzanella (veg, vegan)
Cheese Sauce (veg)
Macaroni and Cheese (veg)
Pork Fried Rice
Page 10
Bacon and Black Truffle Mac n' Cheese
Bacon-Wrapped Tofu
Page 11
Peanut Butter Mashed Potatoes (veg)
Page 12
Pork Stir-fry
Page 13
Mushroom Stroganoff (veg)
Curry Saag
Page 14
Easy Enchilada Bake
Chicken Broccoli Casserole
Chicken Dhansak
"Pasta" w/ Tomato-Pesto Sauce (veg, vegan)
Cioppino
Banana Mango Strudel (veg)
Page 15
Burgers
Charred Corn Salad (veg, vegan - omit honey)
Chicken Romanoff
Burgers
Page 16
Diane's Amazing Lasagna
Black Bean and Sweet Potato Stew with Chilies and Polenta Triangles (veg, vegan, link)
Roasted Lemongrass Chicken
Black Beans and Rice (veg)
No-Bake Cookies (veg)
Puerco Pibil (video)
Peanut Butter Cookies (veg)
Veggie Wraps
Page 17
Thai-Spiced Coriander Chicken
Page 18
Easy Chicken Saag
Tomato-Mozzarella Pasta (veg)
Puttanesca Sauce
Chicken Sandwiches
Page 19
Tortellini and Beans (veg- sub vegetable broth)
Turkish Rice Pilaf
Summer Salsa (veg, vegan)
Salsa (veg, vegan)
Page 20
Self-Crusting Kumara and Broccoli Quiche (veg)
Page 22
Chicken Salad (link)
Mayonnaise (veg)
Chicken w/ Ginger and Golden Raisins
Salsa
Chip Dip
Taco Salad
Page 23
Southwestern Salsa Pizza (veg)
Refried Black Bean Dip (veg, vegan- omit cheese or sub vegan cheese)
Caramelized Honey Chicken with Goat Cheese Sauce
Glazed Carrots (veg, link)
Page 24
Chipotle Roasted New Potatoes (veg)
Flourless Chocolate Cake (veg)
Lemon Poppyseed Muffins (Veg, link)
Creme Brulee (veg)
Simple Salsa (veg, vegan)
Page 25
Chicken Dish
Mini Lime Pie with Rasberry Coulis (veg)
Page 26
Orange Cinnamon Turkey
Chicken in Apple Cream Sauce
At Least 5 Cheese Baked Ziti (veg)
Breakfast Strata
Simple Beef Stew
Chicken Seasoning Mix
Kolatches
Pepperjack Potatoes (veg)
Fajitas (video)
Page 27
Risotto
Page 28
Braised Celery (veg, link)
Braised Tofu with Pepper and Portobellos (veg, link)
Baked Vegetable Medley (veg, link)
Mexican Grilled Tofu with Jicama Slaw (veg, vegan (omit honey), link)
BBQ Tofu (veg, vegan, link)
Matter Paneer Made Simple (veg, link)
Cranberry Cake (veg)
Sweet Potatoes and Perssimons (veg, vegan, link)
Asparagus-Bacon Risotto
Roasted butternut Squash Soup (veg- use vegetable stock)
Page 29
Chile Cheese Rice Fritata (veg)
Absorption Pasta
Roquefort Pear Salad (veg, link)
Creme Brulee (veg, link)
Cottage Pie
Page 30
Korv Stroganoff
Garden Po'Boy (veg, link)
Shrimp Quesadillas
Tex-Mex Pasta
Monkfish, Leek, and Tomato Stew
Page 31
Cod
French Onion Soup w/ Cheesy Garlic Croutons (veg- use vegetable stock)
Sausage something
Spinach and Arugula Salad (veg)
Beer Bread (veg)
Pytt i panna
Page 32
Bubble and Squeak (link)
Spicy Cabbage and Sausage Soup
Spanish Tortilla (veg, link)
Prairie Potato
Creme Brule (veg, link)
Sweet and Sour Meatballs
Cranberry Relish (veg, vegan)
Page 33
Bacon Chicken
Butternut Squash and Bean Soup (veg, vegan)
Page 34
Oatmeal Molasses Cookies (veg, link)
Deep-Dish Pizza Casserole
Page 36
Pizza dough (veg)
Pizza Sauce (veg, vegan)
Pan-Seared Steaks with Roasted Red Pepper Sauce
Page 37
Porcupine Meatballs
Sweet and Sour Chicken
Beef Chili
Curry
Microwave Chocolate Cake in a cup (veg)
Salmon Cakes with Awesome Sauce
Stove-Top Burgers
Page 38
French Onion Pork Chop Skillet
Crumbed Cutlets
Cheesy Volcano Meatballs
Scallops with Sauce Vierge
Santa Fe Chicken
Wedding Cake w/ Ganache and Buttercream Frosting (veg)
Stew
Black Bean and Chocolate Chili (veg)
Page 39
Braised Ribs
Vegan Pasta Primavera (vegan)
Turkey Burgers (link)
Steak Sauce
General Tso's Chicken
Page 40
RÃ¥rakor
Page 41
Ramen and Potstickers
Drunk Chicken
Butter Chicken
Page 42
Tomato Soup (veg)
Spice-Crusted BBQ Pork Chops
Cooks Illustrated Carnitas
Alfredo Sauce (veg)
Pico de Gallo (veg, vegan)
Black Bean Salsa (veg, vegan)
Page 44
BBQ Turkey Drumsticks
Grilled Cheese (veg)
Baby Spinach Salad (veg, vegan)
Manhattan Prawn Chowder
Baked Potato Soup (veg)
Biscuits (veg)
Page 45
Hollondaise Sauce (veg)
White Gazpacho (veg, link)
Green Gazpacho (veg- sub veg. broth, link)
Healthy Chicken Caesar Salad
Page 46
Pulled Pork
Macaroni and Cheese w/ Bacon and Broccoli
varied Bento Box recipes (link)
Sweet Russian Cabbage Soup
Page 47
Homemade Egg Tagliatelle
Cesca's "Curry-For-Wussies"
Page 49
Carrot Raisin Salad (veg)
Mini Cheese-Dog Wraps
Shrimp Kabobs with Olive-Tomato Relish
Burgers
Boston Creme Fruit Pie (veg)
Beef Stew w/ Brussel Sprouts
Parsnip Mashed Potatoes
Page 51
Cheese Sauce
Peach Pie (veg)
Page 52
Fried Penne (veg)
Brie Pasta (veg)
Watermelon Salad w/ Cherry Tomatoes (veg)
Macaroni and Cheese w/ Bacon and Garlic
Super Crunch Chicken
Red Beans and Rice
Moroccan Chicken Soup
Page 53
Eggplant w/ Shiso (veg)
Ginger Cookies (veg)
Page 54
Baked Penne with Corn, Zucchini and Basil (veg, link)
Vegan Cinnamon Rolls (veg, vegan)
Cassoulet
Beer Cheese Soup
Page 56
Cinnamon-Apple Layer Loaf (veg)
Apple Sauce (veg, vegan)
Corn Onion Red Pepper Salad (veg, vegan)
Fillet of Salmon
Risotto Blanco (veg)
Page 57
Risotto with Mussels
Orange Yogurt Marinade for grill meat
Lemon Marinade for grill meat
Fajitas
Page 58
Shawarma
Page 59
Herb BBQ Chicken
Curry Rice
Curry Pineapples (veg) (vegan)
Parmesan Risotto
Peanut Butter Hog
Vegetarian Fried Shanghai Noodles (veg)
Spinach-filled Won-tons (veg)
Vegetable fried rice (veg)
Battlenut Squash Curry (veg)
Cheddar Bay Biscuits (veg)
Williams-Sonoma Macaroni and Cheese (link)(veg)
Page 60
Cheesecake Marbled Brownies (veg)
Chicken alla Passerbye
Chicken Broth Miso
Braised Pork Belly
Curried Eggplant Stew (veg)
Page 61
Caramelized Onion Marmalade (veg)
Sauteed Chicken
Squash-Apple Bake (veg)
Pan Potatoes (veg)
Page 62
Tumeric Rice (veg)
bean/corn/rice slop (veg)(vegan)
Köfte-Stuffed Red Peppers with Pomegranate Tomato Sauce
Potato Salad with Cumin Vinaigrette (veg)
Blank Shortbread (veg)
Vegetarian Mac and Cheeseburger (veg)
Page 63
Turkey Brine (link)
Homemade Granola (veg)(vegan)
Cheese and Herb Sauce for Steak
Filet O'Fu (veg)(link)
Plain Meringue Cookies (veg)
Snowman cake (veg)
Page 64
Gingerbread Pudding Cake (veg)
Crock Pot Seitan Stew (veg)(vegan)(link)
Jambalaya (link)
Broiled Honey-Soy Salmon
Biryani (veg)
Baked BBQ Pork Buns (link)
Goats Cheese and Sundried Tomato Torte (veg)(link)
Roasted Butternut Squash, Pear and Shallot Soup (link)
Squash Soup (veg)(link)
Irish Brown Bread (veg)(link)
Page 67
Chocolate Truffles (veg)
Mushroom Pasties (veg)
Ginger Snaps (veg)
Page 68
Delia's steak and kidney pudding
Pork Carnitas
Meat Sauce
Veggie Lasagna (link)
Quick Chicken Dinner
Yorkshire Pudding (veg)
Page 69
Zuchinni, Basil, and Parmesan Muffins (veg)(link)
Carrot, Apple, and Nut Muffins (veg)(link)
Chocolate Chip and Marscapone Cupcakes (veg)(link)
Yorkshire Pudding (veg)
Mushroom Caps (veg)
Stuffing
Omelet
Page 70
Beef stew with dumplings
Roasted pumpkin and thyme soup with Gruyere cheese (veg)
Page 71
Boil Fresh Spinach Fettucini
Mushroom and Wild Rice Hotdish (veg)
Bacon Jam
Maple Chicken Drumsticks
Rum Ribs
Tofu Burgers (veg)
Dressing for lobster
Buffalo Tofu (veg)
Simple Pork Chops Recipe
Page 72
agedashi tofu
Chicken Vodka Pizza
Pulled Pork
Layered Squash
Shakshouka (veg)
Page 73
Pasta with smoked salmon and dill
Pad Thai (veg)
Magical Cookies (veg)
Jalapeno Poppers
Alterations to bacon jam recipe
Page 74
Ham and Egg Ramekins
Cicken Chow Mein (link)
Syrah-Braised Lamb Shoulder (link)
Bolognese
Maple Milk
Page 75
Chili
Chilaquiles Casserole (veg)(vegan)
Raspberry-Balsamic Chicken with Shallots
Shrimp Stuffed Sole Fillets (or any white fish)
Alfredo sauce
Hot Flank Steak Salad with Chinese Black Bean Dressing
Page 76
Coq au Vin
Summer pudding
One Week Stew
Mexican chicken marinade
Spicy Chai (veg)
Page 77
Mexican Stew
Vaguely Asian Chicken
Yemeni spice blend called hawaj for coffee (veg)(vegan)
Cod baked in foil
Doro Wat
Squash topping
Curry Noodles
Giada
Pumpkin Bread (veg)(link)
Tandoori Chicken
Page 78
Beans and Rice (veg)
Stove-Top Popcorn (veg)
Sandwhich ideas
Moroccan Eggplant Salad (veg)(link)
Pork Tenderloin in Maple Sauce
Page 79
Grilled apple and goat cheese sandwich (veg)
Goat cheese spread (veg)
Tofu Tacos with Avocado Cream Sauce (veg)(vegan)
Spicy Chicken Tacos
a fantastic sandwich
Nick Nairn's Cullen Skink
Grilled Blue-Cheese Stuffed, Prosciutto Wrapped Chicken
Black Bean Salad
Almond-Honey Carrots
Page 80
Antonio Carluccio's Pasta with courgette sauce and spinach balls
Rainbow trout
Chutney
Awesome vegetarian sandwich
Page 81
Relatively Quick Pho
Low Carb Portuguese Kale-Sausage soup
Tandoori Chicken Breasts
Page 82
Pesto noodles in pea broth with soy peppered salmon
Beef Bourguignon
Peach Crisp
Red Chile Sauce
Cheese Drop Scones
Home Fries (veg)
French Fries (veg)
Page 83
Buttery-Garlic Potatoes (veg)(link)
Cheap Seafood Chowder
Page 84
Chicken and a few spices
Pork Chops
Crockpot Coq-au-Vin
Chickpea Onion Avocado Beef
Page 85
Turkish Manti (i.e. dumplings) (link)
Chocolate Torte
Page 86
Chicken Feet
Mushroom & Chicken Cream Soup
Page 87
Butter Cake (veg)
Spiced Maple Pecans (veg)(vegan)
Homemade pasta (video link)(veg)
Chili Powder (veg)(vegan)
Duck Head Broth
Page 88
Molasses Cookies (veg)
Egg Tagliatelli
Page 89
Whiskey-Marinated Steak
Pan-Fried Goat Cheese (veg)
World's Best Lasagna (link)
Butternut Squash Ravioli in a Maple-Cream Sauce (veg)(link)
Page 90
Mashed Cauliflower (veg)
Kleftiko (greek slow cooked lamb) (link)
Green pea chowder with bacon
Coq au Vin
Red wine risotto
Chicken Chasseur (link)
Page 91
Mushroom Bisque (veg)(link)
Grilled Eggplant and Smoked Gouda Bruschetta (veg)(link)
Traditional Italian Pesto (veg)
Acorn Squash with Autumnal Topping (veg)
Page 92
Tofu & sauce (veg)(vegan)
Easy marinated chicken
Easiest Salsa Ever (veg)(vegan)
Page 93
Bananas and pork chops
sausage-stuffed mushrooms (link)
Cassoulet
Lazy man's autumn soup (veg)
Blackened chicken
Page 94
Chocolate chip cookies
Page 95
Tofu experiments
Alton Brown's Carrot Cake recipe (link)
Ground Italian Flavor Turkey Sausage
Spinach soaked in stuff
Tomato Sauce w/ Pepperoni
Brown Rice and Pasta (veg)
Jambalatto
Page 2
Puerco Pibil
Spaghetti Sauce w/ Meat
Page 3
Corned Beef Breakfast Burritos
Peanut Noodle Sauce (veg)
Chicken Pasta
Potato Casserole (veg)
Scrambled Eggs w/ Ham
Page 4
Chicken in Mustard Sauce
Hash Brown Bake (veg)
Hood Beans and Rice
Cheese Dip w/ Beef
Greek Roasted Vegetable Pasta Salad (veg)
Page 5
Beans and Rice (veg)
Teriyaki turkey Lettuce Cups
Page 6
Bean Salad (veg, vegan)
Pot Roast
Tomato Rice (veg, vegan)
Summer Pasta w/ Italian Dressing (veg)
Feta Burger
Chicken Paella Burger
Page 8
Lemon Chicken
Page 9
Toasted Panzanella (veg, vegan)
Cheese Sauce (veg)
Macaroni and Cheese (veg)
Pork Fried Rice
Page 10
Bacon and Black Truffle Mac n' Cheese
Bacon-Wrapped Tofu
Page 11
Peanut Butter Mashed Potatoes (veg)
Page 12
Pork Stir-fry
Page 13
Mushroom Stroganoff (veg)
Curry Saag
Page 14
Easy Enchilada Bake
Chicken Broccoli Casserole
Chicken Dhansak
"Pasta" w/ Tomato-Pesto Sauce (veg, vegan)
Cioppino
Banana Mango Strudel (veg)
Page 15
Burgers
Charred Corn Salad (veg, vegan - omit honey)
Chicken Romanoff
Burgers
Page 16
Diane's Amazing Lasagna
Black Bean and Sweet Potato Stew with Chilies and Polenta Triangles (veg, vegan, link)
Roasted Lemongrass Chicken
Black Beans and Rice (veg)
No-Bake Cookies (veg)
Puerco Pibil (video)
Peanut Butter Cookies (veg)
Veggie Wraps
Page 17
Thai-Spiced Coriander Chicken
Page 18
Easy Chicken Saag
Tomato-Mozzarella Pasta (veg)
Puttanesca Sauce
Chicken Sandwiches
Page 19
Tortellini and Beans (veg- sub vegetable broth)
Turkish Rice Pilaf
Summer Salsa (veg, vegan)
Salsa (veg, vegan)
Page 20
Self-Crusting Kumara and Broccoli Quiche (veg)
Page 22
Chicken Salad (link)
Mayonnaise (veg)
Chicken w/ Ginger and Golden Raisins
Salsa
Chip Dip
Taco Salad
Page 23
Southwestern Salsa Pizza (veg)
Refried Black Bean Dip (veg, vegan- omit cheese or sub vegan cheese)
Caramelized Honey Chicken with Goat Cheese Sauce
Glazed Carrots (veg, link)
Page 24
Chipotle Roasted New Potatoes (veg)
Flourless Chocolate Cake (veg)
Lemon Poppyseed Muffins (Veg, link)
Creme Brulee (veg)
Simple Salsa (veg, vegan)
Page 25
Chicken Dish
Mini Lime Pie with Rasberry Coulis (veg)
Page 26
Orange Cinnamon Turkey
Chicken in Apple Cream Sauce
At Least 5 Cheese Baked Ziti (veg)
Breakfast Strata
Simple Beef Stew
Chicken Seasoning Mix
Kolatches
Pepperjack Potatoes (veg)
Fajitas (video)
Page 27
Risotto
Page 28
Braised Celery (veg, link)
Braised Tofu with Pepper and Portobellos (veg, link)
Baked Vegetable Medley (veg, link)
Mexican Grilled Tofu with Jicama Slaw (veg, vegan (omit honey), link)
BBQ Tofu (veg, vegan, link)
Matter Paneer Made Simple (veg, link)
Cranberry Cake (veg)
Sweet Potatoes and Perssimons (veg, vegan, link)
Asparagus-Bacon Risotto
Roasted butternut Squash Soup (veg- use vegetable stock)
Page 29
Chile Cheese Rice Fritata (veg)
Absorption Pasta
Roquefort Pear Salad (veg, link)
Creme Brulee (veg, link)
Cottage Pie
Page 30
Korv Stroganoff
Garden Po'Boy (veg, link)
Shrimp Quesadillas
Tex-Mex Pasta
Monkfish, Leek, and Tomato Stew
Page 31
Cod
French Onion Soup w/ Cheesy Garlic Croutons (veg- use vegetable stock)
Sausage something
Spinach and Arugula Salad (veg)
Beer Bread (veg)
Pytt i panna
Page 32
Bubble and Squeak (link)
Spicy Cabbage and Sausage Soup
Spanish Tortilla (veg, link)
Prairie Potato
Creme Brule (veg, link)
Sweet and Sour Meatballs
Cranberry Relish (veg, vegan)
Page 33
Bacon Chicken
Butternut Squash and Bean Soup (veg, vegan)
Page 34
Oatmeal Molasses Cookies (veg, link)
Deep-Dish Pizza Casserole
Page 36
Pizza dough (veg)
Pizza Sauce (veg, vegan)
Pan-Seared Steaks with Roasted Red Pepper Sauce
Page 37
Porcupine Meatballs
Sweet and Sour Chicken
Beef Chili
Curry
Microwave Chocolate Cake in a cup (veg)
Salmon Cakes with Awesome Sauce
Stove-Top Burgers
Page 38
French Onion Pork Chop Skillet
Crumbed Cutlets
Cheesy Volcano Meatballs
Scallops with Sauce Vierge
Santa Fe Chicken
Wedding Cake w/ Ganache and Buttercream Frosting (veg)
Stew
Black Bean and Chocolate Chili (veg)
Page 39
Braised Ribs
Vegan Pasta Primavera (vegan)
Turkey Burgers (link)
Steak Sauce
General Tso's Chicken
Page 40
RÃ¥rakor
Page 41
Ramen and Potstickers
Drunk Chicken
Butter Chicken
Page 42
Tomato Soup (veg)
Spice-Crusted BBQ Pork Chops
Cooks Illustrated Carnitas
Alfredo Sauce (veg)
Pico de Gallo (veg, vegan)
Black Bean Salsa (veg, vegan)
Page 44
BBQ Turkey Drumsticks
Grilled Cheese (veg)
Baby Spinach Salad (veg, vegan)
Manhattan Prawn Chowder
Baked Potato Soup (veg)
Biscuits (veg)
Page 45
Hollondaise Sauce (veg)
White Gazpacho (veg, link)
Green Gazpacho (veg- sub veg. broth, link)
Healthy Chicken Caesar Salad
Page 46
Pulled Pork
Macaroni and Cheese w/ Bacon and Broccoli
varied Bento Box recipes (link)
Sweet Russian Cabbage Soup
Page 47
Homemade Egg Tagliatelle
Cesca's "Curry-For-Wussies"
Page 49
Carrot Raisin Salad (veg)
Mini Cheese-Dog Wraps
Shrimp Kabobs with Olive-Tomato Relish
Burgers
Boston Creme Fruit Pie (veg)
Beef Stew w/ Brussel Sprouts
Parsnip Mashed Potatoes
Page 51
Cheese Sauce
Peach Pie (veg)
Page 52
Fried Penne (veg)
Brie Pasta (veg)
Watermelon Salad w/ Cherry Tomatoes (veg)
Macaroni and Cheese w/ Bacon and Garlic
Super Crunch Chicken
Red Beans and Rice
Moroccan Chicken Soup
Page 53
Eggplant w/ Shiso (veg)
Ginger Cookies (veg)
Page 54
Baked Penne with Corn, Zucchini and Basil (veg, link)
Vegan Cinnamon Rolls (veg, vegan)
Cassoulet
Beer Cheese Soup
Page 56
Cinnamon-Apple Layer Loaf (veg)
Apple Sauce (veg, vegan)
Corn Onion Red Pepper Salad (veg, vegan)
Fillet of Salmon
Risotto Blanco (veg)
Page 57
Risotto with Mussels
Orange Yogurt Marinade for grill meat
Lemon Marinade for grill meat
Fajitas
Page 58
Shawarma
Page 59
Herb BBQ Chicken
Curry Rice
Curry Pineapples (veg) (vegan)
Parmesan Risotto
Peanut Butter Hog
Vegetarian Fried Shanghai Noodles (veg)
Spinach-filled Won-tons (veg)
Vegetable fried rice (veg)
Battlenut Squash Curry (veg)
Cheddar Bay Biscuits (veg)
Williams-Sonoma Macaroni and Cheese (link)(veg)
Page 60
Cheesecake Marbled Brownies (veg)
Chicken alla Passerbye
Chicken Broth Miso
Braised Pork Belly
Curried Eggplant Stew (veg)
Page 61
Caramelized Onion Marmalade (veg)
Sauteed Chicken
Squash-Apple Bake (veg)
Pan Potatoes (veg)
Page 62
Tumeric Rice (veg)
bean/corn/rice slop (veg)(vegan)
Köfte-Stuffed Red Peppers with Pomegranate Tomato Sauce
Potato Salad with Cumin Vinaigrette (veg)
Blank Shortbread (veg)
Vegetarian Mac and Cheeseburger (veg)
Page 63
Turkey Brine (link)
Homemade Granola (veg)(vegan)
Cheese and Herb Sauce for Steak
Filet O'Fu (veg)(link)
Plain Meringue Cookies (veg)
Snowman cake (veg)
Page 64
Gingerbread Pudding Cake (veg)
Crock Pot Seitan Stew (veg)(vegan)(link)
Jambalaya (link)
Broiled Honey-Soy Salmon
Biryani (veg)
Baked BBQ Pork Buns (link)
Goats Cheese and Sundried Tomato Torte (veg)(link)
Roasted Butternut Squash, Pear and Shallot Soup (link)
Squash Soup (veg)(link)
Irish Brown Bread (veg)(link)
Page 67
Chocolate Truffles (veg)
Mushroom Pasties (veg)
Ginger Snaps (veg)
Page 68
Delia's steak and kidney pudding
Pork Carnitas
Meat Sauce
Veggie Lasagna (link)
Quick Chicken Dinner
Yorkshire Pudding (veg)
Page 69
Zuchinni, Basil, and Parmesan Muffins (veg)(link)
Carrot, Apple, and Nut Muffins (veg)(link)
Chocolate Chip and Marscapone Cupcakes (veg)(link)
Yorkshire Pudding (veg)
Mushroom Caps (veg)
Stuffing
Omelet
Page 70
Beef stew with dumplings
Roasted pumpkin and thyme soup with Gruyere cheese (veg)
Page 71
Boil Fresh Spinach Fettucini
Mushroom and Wild Rice Hotdish (veg)
Bacon Jam
Maple Chicken Drumsticks
Rum Ribs
Tofu Burgers (veg)
Dressing for lobster
Buffalo Tofu (veg)
Simple Pork Chops Recipe
Page 72
agedashi tofu
Chicken Vodka Pizza
Pulled Pork
Layered Squash
Shakshouka (veg)
Page 73
Pasta with smoked salmon and dill
Pad Thai (veg)
Magical Cookies (veg)
Jalapeno Poppers
Alterations to bacon jam recipe
Page 74
Ham and Egg Ramekins
Cicken Chow Mein (link)
Syrah-Braised Lamb Shoulder (link)
Bolognese
Maple Milk
Page 75
Chili
Chilaquiles Casserole (veg)(vegan)
Raspberry-Balsamic Chicken with Shallots
Shrimp Stuffed Sole Fillets (or any white fish)
Alfredo sauce
Hot Flank Steak Salad with Chinese Black Bean Dressing
Page 76
Coq au Vin
Summer pudding
One Week Stew
Mexican chicken marinade
Spicy Chai (veg)
Page 77
Mexican Stew
Vaguely Asian Chicken
Yemeni spice blend called hawaj for coffee (veg)(vegan)
Cod baked in foil
Doro Wat
Squash topping
Curry Noodles
Giada
Pumpkin Bread (veg)(link)
Tandoori Chicken
Page 78
Beans and Rice (veg)
Stove-Top Popcorn (veg)
Sandwhich ideas
Moroccan Eggplant Salad (veg)(link)
Pork Tenderloin in Maple Sauce
Page 79
Grilled apple and goat cheese sandwich (veg)
Goat cheese spread (veg)
Tofu Tacos with Avocado Cream Sauce (veg)(vegan)
Spicy Chicken Tacos
a fantastic sandwich
Nick Nairn's Cullen Skink
Grilled Blue-Cheese Stuffed, Prosciutto Wrapped Chicken
Black Bean Salad
Almond-Honey Carrots
Page 80
Antonio Carluccio's Pasta with courgette sauce and spinach balls
Rainbow trout
Chutney
Awesome vegetarian sandwich
Page 81
Relatively Quick Pho
Low Carb Portuguese Kale-Sausage soup
Tandoori Chicken Breasts
Page 82
Pesto noodles in pea broth with soy peppered salmon
Beef Bourguignon
Peach Crisp
Red Chile Sauce
Cheese Drop Scones
Home Fries (veg)
French Fries (veg)
Page 83
Buttery-Garlic Potatoes (veg)(link)
Cheap Seafood Chowder
Page 84
Chicken and a few spices
Pork Chops
Crockpot Coq-au-Vin
Chickpea Onion Avocado Beef
Page 85
Turkish Manti (i.e. dumplings) (link)
Chocolate Torte
Page 86
Chicken Feet
Mushroom & Chicken Cream Soup
Page 87
Butter Cake (veg)
Spiced Maple Pecans (veg)(vegan)
Homemade pasta (video link)(veg)
Chili Powder (veg)(vegan)
Duck Head Broth
Page 88
Molasses Cookies (veg)
Egg Tagliatelli
Page 89
Whiskey-Marinated Steak
Pan-Fried Goat Cheese (veg)
World's Best Lasagna (link)
Butternut Squash Ravioli in a Maple-Cream Sauce (veg)(link)
Page 90
Mashed Cauliflower (veg)
Kleftiko (greek slow cooked lamb) (link)
Green pea chowder with bacon
Coq au Vin
Red wine risotto
Chicken Chasseur (link)
Page 91
Mushroom Bisque (veg)(link)
Grilled Eggplant and Smoked Gouda Bruschetta (veg)(link)
Traditional Italian Pesto (veg)
Acorn Squash with Autumnal Topping (veg)
Page 92
Tofu & sauce (veg)(vegan)
Easy marinated chicken
Easiest Salsa Ever (veg)(vegan)
Page 93
Bananas and pork chops
sausage-stuffed mushrooms (link)
Cassoulet
Lazy man's autumn soup (veg)
Blackened chicken
Page 94
Chocolate chip cookies
Page 95
Tofu experiments
Alton Brown's Carrot Cake recipe (link)
Ground Italian Flavor Turkey Sausage
Spinach soaked in stuff
Sos wrote:I am a little new to these forums but I will be active in this thread because I love food. I like to help other people enjoy food. I hope to get to know fellow forumers and learn from their love of food and their great recipes. For the newcomers, don't get discouraged because of one bad dish. The best chefs began from humble beginnings, they just grow from practice. Anyways, back to food. We all have to eat food so why not enjoy it?
Passerbye wrote:
Richy on
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You should make lasagna!
Most of my recipes involve 1)a big hunk of meat, 2)some kind of beer, 3)various sauces, and 4) Lawry's Seasoned Salt. Cook for eight hours on low. Done.
Wii Code: 1040-1320-0724-3613 :!!:
I'm also proud of my Sweet Jesus puff pastries.
But basically you just boil rice (I prefer the rice in a bag it's easier) and cut up a chicken breast into small pieces. When the chicken is almost cooked sprinkle some Mrs. Dash seasoning on it. Put the rice in a bowl and use some spray "I Can't Believe It's Not Butter" if you want so it's not so "sticky" and then add chicken. If you want put more Mrs. Dash seasoning and mix well. It's very simple and very good and very healthy.
I got some others, and if anyone is interested I'll post them.
Take salmon fillet. Put a little salt and pepper on both sides, maybe some capers if you like. Put under grill for about 10 mins turning half way through.
For veg, take prepared veg, put in pan of boiling salted water, cook until just past crunchy.
Voila!
Elkamil has some good recipies.
One of my favorite uses f it is to mak panini type sandwhiches; the grill works almost as well as an actual panini press. Just get some focaccia bread (or make some! Ciabatta bread works okay and others are good just for grilled sandwiches), brush with some olive oil, put your fillings in (grill them beforehand if needed) and press down till the bread is grilled and cheese is melted and such.
I've done a Panera ripoff a few times with some cut up portabellos soaked in some red wine vinegar just enoug to give them a flavor; I grill those with some onions till they're warm and throw it on the bread with some fresh mozerella.
But there's endless possibilities to the combos you can make.
You need to buy:
1. Okay, so you peel your garlic and onion and chop them up into small pieces. Don't use a garlic press. Just trust me on that one. And if you're thinking of using powdered garlic instead, just buy some fucking sauce in a jar or something, seriously.
2. Then sautee the garlic and onion in olive oil. You can just do this in the same big pot that you're making the sauce in. In fact, that's what I'd recommend. You want a big pot, preferably with high walls, so the tomatoes don't splatter. Do it over medium-low heat; we just want to unlock the delicious flavor, we don't want to burn anything.
3. Dump in all tomato products and stir them together so the tomato paste dissolves in the tomato puree. Add lots of oregano, and add some basil and thyme while you're at it. I'm talking at least two handfuls. And remember, whenever you're working with dried herbs, you need to grind them in your hands before putting them in the dish, or else the inner part that still has flavor doesn't get to the actual food. If you're using fresh herbs, chop them up small.
4. This is the most important part. Take your stick of pepperoni and chop off some nice, thick slices from it. I'm talking somewhere from a quarter to a half inch thick. Chop off as many slices as you think will reasonably fit in the sauce, then dump them in.
5. Leave the sauce to simmer on medium heat for a few hours. Stir every once and a while. If the sauce is bubbling so much that it's splashing burning hot tomato on you whenever you get close, that means you need to turn the heat down.
6. You can tell when the sauce is just about done when you pick out one of the pieces of pepperoni and eat it and there's not much flavor left in it. That's good. That means the flavor is in the sauce. Add a little extra salt to the sauce if you think it needs it. Also, this is the part where you add the red wine, although you can do it a few steps earlier if you want to make sure the alcohol all boils away before it's served. Also, if you made meatballs, sausage, braciolli, or whatever pasta-meats you use, you want to add them to the sauce about halfway through the boiling process.
If pepperoni isn't an option (say, you're feeding Jewish people or vegetarians or something), you can sort of approximate it by adding more extra salt, more oregano, some paprika, and a dash of cayenne powder. It's not as good but it works. Also, you won't need to simmer it quite as long.
The salt is very important. Some people (or faceless corporations) think that sweetness is the essence of tomato sauce. Those people are deviants and need to be culled. Added sugar is anathema to good tomato sauce. Salt reacts with some chemical in tomatoes to produce glutamic acid, which hits that wonderful fifth set of tastebuds everyone has, "unami", which are basically hardwired to deliciousness receptors in your brain. At least, that's how I heard the science explained, but I'm no foodologist.
nomnomnom.
I've started to taking a liking to salmon in a can. It takes awhile to get used to the small 'bones' they leave in, but with vegetables and some brown rice you've got the makings of a very nutritious and good meal.
On the other end of the spectrum I love italian or polish sausage and mixed vegetables with pasta and oil. I try not to eat that too much, though.
I also love curry goat or chicken (even regular roasted chicken) and white rice.
nomnom omomomomrnonon. Now I'm all hungry.
Pretty much I don't measure stuff when I cook though, I'll throw things together.
A trick I learned from my mother is to use a pork-based sausage when making a tomato-based pasta sauce - the meat will counteract the acidity, removing the need for sugar.
White rice works good as a bed for dishes with a savory sauce, like a curry. The rice soaks up the sauce and becomes yummy.
Also Qingu if I ever go to another Easter dinner or something I am definitely bringing Jesus Puffs.
I don't season with it, but I cook with it. Stirfry rice with veggies is delicious. It's tasty in soups as an alternative to pasta. There's lots of risotto recipes.
Usually as a side dish I'll use white rice, but I also love brown rice; I use it in wraps, or when I want to be healthier.
One of the first "real" recipes I've used it in was this:
1 cup raw brown rice
8 oz. shaped pasta (I use bowtie)
1 tsp. vegetable oil
8 oz. white mushrooms, sliced (or portobellos)
1 ½ cups vegetarian, beef-flavored vegetable stock (or, of course, regular beef stock)
2 leeks, trimmed and well rinsed
10 oz. greens such as arugula or spinach, or combination of greens
1. Rinse rice until water runs clear, and cook according to package directions. (if using a rice cooker read instruction book for directions for brown rice; it usually requires a different water ratio.)
2.Meanwhile, heat large nonstick skillet over medium heat, and spray with nonstick cooking spray. Cook pasta in skillet, stirring often to prevent scorching, until golden to golden-brown, about 10 minutes. When browned, remove noodles from skillet.
3.Heat oil in skillet over medium heat. Sauté mushrooms until golden, stirring often, about 5 minutes.
4.Place mushrooms and pasta in large saucepan. Add stock and cooked rice. Cover, and cook mixture over medium-low heat until liquid absorbed. Stir in leeks and greens, mixing well, and season to taste. Cook until greens just wilted, remove from heat and serve.
2 starches? Seems a little overkill, but I'll give it a try.
Or just use arborio rice (risotto rice) and make risotto, perhaps one of the most satisfying meals ever conceived. My favorite is jambotto, also called jambalotto, which is risotto/jambalaya.
• 1/2 pound andoulle sausage, sliced
• 1 small red or yellow bell pepper, chopped
• 3 small ribs celery, chopped
• 1 large yellow onion, chopped
• 1 cup arborio rice
• 2 tablespoons butter
• 4 cups chicken broth
• about half a 14 oz can of diced tomatoes, drained
• 3-4 cloves garlic, minced
• spice mix (you can vary this, but I use about a half teaspoon each of ground black pepper, cumin, and chili powder, with a little bit of ground thyme and, if the sausage isn't spicy enough, cayanne pepper)
Heat the chicken broth in a small saucepan and keep it warm.
Melt the butter in a big pot or dutch oven. Add the onion, bell pepper and celery and saute until softened and beginning to brown. Make a clearing in the center and add the andouille, saute until browned. Then add the rice, garlic, and spice mix and saute until the rice turns translucent, about 3 minutes. Careful not to burn the spices. Add the tomatoes and stir to combine, then after a minute add a ladelfull or two of chicken broth.
Lower heat and now just keep on stirring until all the liquid is absorbed by the rice. At that point, add another ladel of chicken broth, stir, and let it absorb. Rinse and repeat. It's done when the rice is firm but tender. You don't have to use all four cups of the chicken broth, but you might have to, depending on the rice.
Add some minced chives, parsley, and/or green onions for garnish.
I copied and pasted the recipe as I had it saved, but when i made it I cut down on the amount of pasta it called for, but I don't remember how much I ended using. I think it would be good without the pasta, personally, but figured I'd post the original. It didn't add much to the flavor to have the pasta there since the brown rice has a flavor and the pasta just absorbs the stock- but it gave it a different texture than if there was just the rice.
I also think if you were to remove the pasta you'd need to cut back on the amount of stock used since it'd be more watery, but I'm not sure the ratio you'd need to adjust it by.
Also, while I'm thinking about it: basmati rice is tasty. Smells like popcorn when you cook it but it has this delicious unique flavor.
I like using chicken stock and garlic, along with a little salt.
And, as much as I hate to say it, the ribs I made out of "I'm Just Here For the Food" were better than any of the ribs I ever made through my many, many years of backyard barbecuing.
First, start with the meat. For beef, I used 4-5oz of sirloin and cubes on the order of a 2cm - 1 inch. Heat up the frying pan, add olive oil, then the steak. Shake on some good garlic mix (I like Garlic Plus). Get it to the point where each side is just browned (and still raw in the middle) then dump the meat into a bowl and set aside. For chicken, the process is similar, but cut the pieces a bit smaller and get them just to the point of fully cooked before setting them aside. Ditto for pork.
Next is the veg. To fulfill the easy and quick part of my criteria, I use good quality frozen veg and put a small mixing bowl full into the microwave. Have the frying pan hot with hot olive oil and a dash of sesame oil when the veg comes out defrosted. Now's the time to add flavour. Pepper, thyme, and garlic are on my required list as well as some form of heat such as Thai garlic sauce (hot and sweet), but experiment with what you have. When the veg is near done, this is the time to add the main flavour such as Teriyaki, peanut sauce, or whatever. Toss regularly. When it's almost done, add your meat back in to warm it up and get the steak up to a medium.
Finally, we have the base. If you're using rice it's pretty straightforward, but if you're using any sort of noodle, try tossing them in with the veg at the same time as the meat to soak up the flavour.
The order of operations can change depending on how you do things, but I turn on the grill, start nuking the veg, turn on the heat for the rice/noodles, cut then cook the meat, then the veg. It's easy to finish in 15-20 min if you have the timing down and will have everyone praising your cooking once you have the flavour down.
If you ever need to talk to someone, feel free to message me. Yes, that includes you.
Cook's Illustrated is like a slightly less entertaining but vastly more effective text version of Alton Brown. CI is the whole reason I am a great chef.
Annato/Achiote: 5 tablespoons
Cumin seeds: 2 teaspoons
Pepper: 1 tablespoon
Allspice: 8
Cloves: 1/2 teaspoon
Use:
Coffee Grinder: 1
To grind the fuck out of the aforementioned spices. Set the powder aside.
Next:
Habanero peppers: 2
Remove the seeds and veins, cut the rest into a blender. Keep some seeds in if you are brave or want to surprise friends.
Add:
White vinegar: 1/2 cup
Orange juice: 1/2 cup
Salt: 2 tablespoons
Garlic: 8 Cloves
Blend the above together, along with the powder from the coffee grinder.
Add:
Lemon juice: 5 lemons worth
Splash of tequila
Blend some more. Set it aside.
Next:
Cut 5 lbs of pork butt into ~2-inch chunks.
Throw the pork, as well as the stuff from the blender, into a large Ziplock bag. mix it all together really well, then dump it into a pan lined with banana leaves or foil. Wrap in foil, making sure to seal as tightly as possible. This is going into the oven at 325 for four hours, so you want as little steam to escape as possible.
Serve over rice. I have also found that this is perfect taco or nacho meat.
Small head of broccoli, chopped up real small
Cup of grape tomatoes, each cut in half
Pasta
Boil the pasta (duh). Meanwhile, fry the broccoli in a tablespoon of two of olive oil, until soft and throw in the tomatoes. Put it all together (the recipe said to toss the pasta in the frying pan with the vegetables, but that was just annoying trying to stir spaghetti around). Serve with pepper and parmesan cheese on top.
We made it with linguine (slightly fatter spaghetti). I think a regular noodle like penne or rotini would have been better. Don't know.
First time cooking with olive oil too, and I was pretty impressed.
If you ever need to talk to someone, feel free to message me. Yes, that includes you.
But I forgot about that - it'll start to smoke or even burn, won't it?
What I like cooking which is easy to make is Corn beef hash. It's quick to cook and simple to bulk up by just adding more potatoes or a tin of baked beans.
On the dessert front I like making syllabub. It's uber easy to make yet can work with so many different flavours. My current favourite is orange and saffron.
Red and Green Peppers are really good in a pasta salad. Cut them up nice and small and they get caught in the rotini noodles.
...Now I'm hungry
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Characters
[5e] Dural Melairkyn - AC 18 | HP 40 | Melee +5/1d8+3 | Spell +4/DC 12
There's a lot of reasons to use vegetable oil instead of olive oil. Olive oil has a strong taste to it compared to other oils and can absolutely harm delicate Asian recipes, for example.
Red onion, too. You can really go wild with it. I've actually chopped spinach up and white it likes to cling because of the dressing, it's still nice. Doesn't quite last as long though.
Oh, and check your supermarket to see if they have off-brand (store brand) dressings. A lot of times these are not only cheaper but come in more of a variety of flavors. I know Meijer, a supermarket chain in the Michigan-Indiana-Ohio area, carries a line of "Gold" dressings that come in a lot of awesome flavors like chipotle mango.
Loren! Glad to see you're here! You must have discovered some Chinese recipes you can share with us?
* 2 packs of Hamburger Meat (lean ground is good; if you're making smaller portions for only 1-2 people you could get away with 1-1.5 packs)
* 1 large can of either stewed or whole tomatoes
* 1 large can of tomato sauce
* 1 large can of spaghetti sauce (like Hunts)
* 2 small cans of Tomato paste
* 1 regular size can of Mushrooms
* 1 green pepper
* 1 red pepper
* 1 onion
* 1 Garlic (go nuts with it if you'd like, I tend to use half a garlic)
* (Optional) Cayenne Pepper
Preparation
* Slice up both peppers into bite sized chunks.
* Cut up the onion as you'd like, it doesn't have to be sliced as finely.
* For the garlic, I think I use a small garlic press to get it into chunks. Alternatively I just cut each sprig as normal and just toss them in, I can't remember
Cooking
1) Boil off the hamburger, while making sure to stir regularly to keep it from getting chunky (bad thing). Drain with a colander after it's finished boiled, then place back into the pot (if you're using the full portions above you'll need a big cooking pot since it makes a lot).
2) Add salt, pepper, and cayenne (be careful with the cayenne, you don't need too much since it will noticeably affect the taste of the sauce with even just a bit). Toss in all the can contents (paste, sauces, tomatoes, mushrooms) as well as the peppers, garlic, and onion.
3) At this point, reduce the heat and let it simmer for a few hours while stirring every so often to make sure you don't overboil. Once the peppers are soft, then you can cook the pasta. At this point, feel free to add more salt/pepper/cayenne if it's not as spicy/tasty as you'd like it to be.
This tends to make enough sauce for 4 people + leftover sauce for several days.
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Characters
[5e] Dural Melairkyn - AC 18 | HP 40 | Melee +5/1d8+3 | Spell +4/DC 12
Always have mushrooms with any stir fry and sauce though. they absorb flavor like a sponge.
edit: I really like zuchini in it too. maybe invest in some steak cubes if you want meat in it.
but they're listening to every word I say