Favorite Recipes Thread

[Perihelion]

I dunno how many of you cook, but I've been doing it a lot lately, so here's a thread to share favorite recipes.

Spaghetti with Tomatoes and Seafood:

Original recipe, 4-6 servings:

3 tbl olive oil
1 large onion, minced
1/4 cup dry white wine
1.5 tsp dried basil or 1.5 tbl fresh
1.5 cups canned tomatoes, drained
1.5 lb mussels, scrubbed and debearded, or 2 lb small clams, scrubbed
1 lb sea scallops, halved
1 lb large shrimp, peeled, deveined and butterflied
Salt and freshly ground pepper
1 lb spaghetti, cooked al dente

Heat oil in 4- or 5-quart saucepan over medium-high heat. Add onion and saute until lightly golden. Add garlic and saute an additional 30 seconds. Stir in wine, basil and marjoram and cook 1 minute. Add tomatoes, increase heat and boil 5 minutes. Reduce heat to medium, add mussels or clams, cover and cook until shells open about 1/2 inch, approximately 5 minutes. Add scallops and shrimp. Cover and cook until scallops and shrimp are barely firm, about 2-3 minutes. Season to taste with salt and pepper, add spaghetti and toss gently to mix.

Notes:
I skip the mussels because I generally only have shrimp and scallops on hand (flash frozen is convenient, delicious, and not too expensive), and I find that if you reduce the amount of seafood to what two people would eat, the sauce is a good amount for two people (if you like lots of sauce, anyway, which I do). I also like to use linguine or fettuccine instead of spaghetti, but I find spaghetti kind of boring as a rule. Top with goat cheese for maximum deliciousness. I tried making this with fresh tomatoes recently and it wasn't as good, oddly.

For those of you who haven't cooked shrimp and scallops before, be really careful not to overcook them. I like to cut my jumbo shrimp in half laterally, and they're done when they're pink, about a minute and thirty seconds or a little longer. I find the same time is good for halved scallops too.

 

[Perihelion]

On the subject of tomatoes, I really like grape tomatoes lately. I find they have more flavor than regular ones, except maybe heirlooms. You can squish them in the pan and cook them down and mush them around to make a kind of tomato sauce or cook them less and leave them fairly intact. I like to cook them in olive oil with some garlic, white wine, basil, and onion. This is good on pasta with some white beans or chicken or something, or it makes a great pizza base.

 

[Glitchfinder]

The grape tomatoes thing reminded me of something. Generally, when you find a smaller variety of a fruit, it will have more flavor to it. Now, I realize this is a generalization, and all generalizations are false, (see what I did there?), but it seems to hold true in most cases, from apples to tomatoes, and even to grapes. That being said, here's a neat little recipe my grandma came up with, and simply subbed "more".

2 lbs ground sirloin - no fat to pour out
1 large onion - chopped
1 clove garlic or few - dashes powder
1 can 15 oz corn - drained
1 can small pitted olives - drained
1 can mushrooms - drained
1 can 15 oz stewed tomotoes - original or Italian
1 can tomato sauce (or 2 8 oz cans)
salt & pepper to taste
2 or 1 tablespoon chili powder
8 or 9 oz macaroni - I like small shells
(added on to last line: about 2 cups (dry))

1. brown meat - add onion & garlic, salt & pepper & chili powder - cook until onions clear
2. Add tomatoes, sauce & mushrooms if frying pan is large enough. If not,
just put everything in baking dish & add macaroni which has been cooked - but not too much.
3. Bake covered 1hr at 350º add cheese

As you can see, this is made to feed a family, but it keeps fairly well in a fridge, and it's quite filling. I really do like this recipe.

 

[Juan J. Sánchez]

Calamari Fritto con Basilico

This light and crispy calamari, is marinated with basil, garlic and a hint of chipotle pepper.

Total Time: 45 mins
Serves: 4
Active Time: 25 mins

Step 1: Preparing and Marinating the Calamari

3 fresh garlic cloves
6 fresh basil leaves
2 tbsp chipotle pepper purée (or more to taste)
1 large egg
1/2 cup milk
1 lb squid

Whisk together the garlic, basil, chipotle pepper purée, egg, and milk in a medium-sized bowl; set aside.
Clean the squid and cut into approximately ½ - inch rings.
Add the squid to the marinade and refrigerate for approximately 30 minutes.

Step 2: Cooking and Serving the Calamari

6 cups peanut oil - can substitute with canola oil (for frying)
2 cups all-purpose flour
2 tsp Kosher or grey salt - can substitute with 1 teaspoon table salt
2 tsp freshly ground black pepper
1/2 small red onion
1/2 bunch fresh Italian parsley - can substitute with basil (for garnish)
1 whole lime - can substitute with lemon (for garnish)

Heat the oil in a fryer or large, heavy-bottomed pot to 375° degrees Fahrenheit.
Mix the flour, salt and pepper in a large flat bowl.
Dice the onion, slice the lime, and chop the herbs; set aside.
Strain the squid from the marinade and place half into the seasoned flour.
Toss, shake off the excess flour and carefully add to the hot oil. Fry for about 20 or 30 seconds and drain onto paper towels.
While it is still hot, season with a bit more salt, place onto a platter and garnish with half of the onions and parsley.
Continue with the second batch, garnish and serve with the lime wedges and tzatziki.

Notes

Don't overcrowd the calamari when frying. Also, make sure the oil comes back up to temperature before you add the second batch.

 

[bashful crobat]

Boiled Dumplings


I have like 200 of these pre-made and frozen for when I'm hungry (read: always). They're great since they're so versatile in what you can stick in them.

8oz minced meat (I prefer pork but whatever)
seasoning (salt, pepper, and anything you like with the meat you're using. Keep it fresh and light though, you don't want to kill the flavour of the meat)
extra fillings: beansprouts, mushrooms, cabbage, prawns, whatever. Don't add too much, and chop it small.
1 1/2 tsp rice wine vinegar/sake
1tsp soy sauce
1tsp sesame oil
16oz plain flour
4floz water

• Mix the flour and water to a sort of dough and knead it for 20+min until it goes soft. Cut it in half and roll it into inch-thick dicks. Cover with a damp tea towel and leave aside.
• Mix meat, seasoning and any extras well and chill for 30min
• cut 1/4 inch bits of the dough dicks and roll them into 3inch rounds. Put a teaspoon of the meatmix in the middle and pinch the edges together. This is the point where you can freeze them should you make too many or just want to make them in advance.
• boil a pot of slightly salted water and drop them in a few at a time. when they float, they're done.

 

[Perihelion]

That sounds really tasty, Holly. I've never tried to make dumplings before. I'll have to give it a shot. You put the meat in raw, right? And what cut of pork do you like to chop up and put in?

 

[bashful crobat]

To be honest I'm usually lazy and buy pre-minced, but if I were to do it myself I'd probably buy loin.

 

[bacon]

I made this like yesterday or something. Since I didnt use any measuring utensils all of this is a guestimate.

2 cups of water
1/2 cup of balsamic vinegar
1/4 cup olive oil
Pork
1/2 red onion medium cut
a sprig of green onions, thinly cut
Pork, cut into small pieces
Rosemary
Salt and Pepper

I just stuck it in the crockpot for a few hours and it came out rather nice. Serve it as a hardy soup.

For me, I put too much rosemary so it was a bit strong on spice but it came out nicely.

 

[Spoo]

Eh, I don't cook that much; my food generally revolved around ramen noodles and hamburger helper.

 

[gRaViJa]

lamb cutlets with special basil sauce:

"These lamb cutlets are best cooked on a hot barbecue with wood or charcoal, to give you a wonderful smoky flavour. Otherwise use a preheated ridged griddle pan. Slap the cutlets with the heel of your hand to flatten them slightly. Then bash up your thyme in a pestle and mortar and add a little olive oil. Mix together, then rub the oil over the cutlets and season both sides of them. Put to one side..."

Full recepy here: http://www.jamieoliver.com/recipes/lamb ... asil-sauce

It's from Jamy Oliver, but i cook this dish better than he does xD

 

[Spoo]

I've only tried this once, and it was slightly different, but it's pretty amazing.

Spoiler: Sunburst Chicken Salad

Ingredients
1 tablespoon fat-free mayonnaise
1 tablespoon fat-free sour cream
2 teaspoons frozen orange juice concentrate, thawed
1/4 teaspoon grated orange peel
2 boneless skinless chicken breasts (about 4 ounces each), cooked and chopped
1 large kiwi, thinly sliced
1/3 cup canned mandarin oranges, drained
1/4 cup finely chopped celery
4 lettuce leaves, washed
2 tablespoons coarsely chopped cashews


1. Combine mayonnaise, sour cream, orange juice concentrate and orange peel in small bowl. Add chicken, kiwi, oranges and celery; toss to coat.
2. Cover; refrigerate 2 hours. Serve on lettuce leaves. Sprinkle with cashews.

http://www.diabeticcooking.com/DCRecipes/Printable/095/875001095.htm

 

[venetis]

Chili Fries

Busch's chili
Mexican Shredded Cheese
Frozen Fries
Oven

DELICIOUSNESS

 

[venetis]

Sweet/Spicy Fried Chicken
Cut up a whole chicken or use peices that are already cut up.
Wash, dry. Apply salt/pepper.

Bring oil to 375 degrees and cook till brown/crispy and cooked through.

Now....For the best part.

Take 1 cup of sugar & 1 cup of apple cider vinegar & 1/2 cup of Frank's Red Hot or Crystal Hot Sauce. Mix all of it and boil it down to about 2/3 of it's original volume.

Dip the drained chicken in the sauce......

Eat and enjoy. Don't use a napkin because you'll be licking your fingers.

 

[Jason]

Hmm, I'm not a big fan of seafood, however, has anyone tried Spaghetti Bolognese except instead of minced beef, use Tuna? It sounds odd but it really does taste nice, and it really compliments the tomatoes you add too...

 

[Cait]

(o.o) My favorite pasta salad, which I stole from my brother is a Greek pasta salad.

pasta
olives
mushrooms
feta cheese
Greek or Italian dressing
Mix together and let it get to know each other for a few hours; THEN EAT! (^_^) I'd hide it, cause it's really good and people might steal it! It's usually really good with BBQ steak!

(Cooking URGH! Don't try this)
I made tuna salad, but didn't have much, wanted to buff it up a little bit. All the vegetables I had were those carrots, potatoes, peas vegetables, you know the ones.. the ones you give away when they have a food drive or something. It was nasty, and lucky the next day was payday...(T_T) I never lived THAT one down.

(^_^) On a side note, what do people think of turkey or chicken bacon? (o.o) It's better than I thought it would be....

 

[Perihelion]

I like a Greek-oriented pasta salad with kalamata olives, roasted red peppers, capers, tuna, feta, green onion, and balsamic vinegar and olive oil for a dressing. Very tasty.

 

[Cait]

(o.o) oooh, that sounds very tasty! (T_T) Much better than the chicken stir fry that I'm going to eat, cause it's the only thing in the house..

 

[theyouthexpress]

Sweet/Spicy Fried Chicken
Cut up a whole chicken or use peices that are already cut up.
Wash, dry. Apply salt/pepper.

Bring oil to 375 degrees and cook till brown/crispy and cooked through.

Now....For the best part.

Take 1 cup of sugar & 1 cup of apple cider vinegar & 1/2 cup of Frank's Red Hot or Crystal Hot Sauce. Mix all of it and boil it down to about 2/3 of it's original volume.

Dip the drained chicken in the sauce......

Eat and enjoy. Don't use a napkin because you'll be licking your fingers.

Thanks for sharing this nice tips for making fried chicken...I'll try this today....
____________________________

Online magazines for youth and It's main aim to helping youth in all over the world...

 

[Tindy]

Lately I've been noshing on the most delicious of breakfasts. Probably not invented by me, but it's one of the first things I cooked without looking up any recipes!

Italian-inspired Onion-Cheese Scrambled Eggs on Toast
---------------------------
1 egg
A bit of milk
1 slice of bread
Butter/Margarine (whichever suits you/your diet/whatever)
1/8 of an onion
Shredded cheese (and I do mean "cheese"...there's no varieties here. :/ )
Minced garlic (fresh or dried)
Parsley

Add milk to egg; beat. Pour into well-oiled pan. Add onion, garlic, and cheese. Stir as you fry to finished consistency. Meanwhile, (or if your kitchen is as small as mine, after you've put the scrambled egg onto a plate to freeup space,) toast the bread and add butter on top. Put the eggs on top of the toast. Add parsley and salt and pepper to taste.

EAT. (And try to avoid urges to make more at 11 o'clock at night.)

 

[Sgt. Cookie]

Quick fried potato... things.

I don't have strict measurements for this.

Ingredients:
Instant mash, about a fifth-quarter of a standard cereal bowl.
1 medium sized egg
Hot water

Steps:
1. Add the egg to the instant mash

2. Mix it in, thoroughly

3. Make the instant mash as per normal

4. Start up the frying pan

5. Split up into patties, I usually get about three good sized ones, and add them as you go.

6. Brown each side.

7. Serve.

Why the egg? In a previous experiment, instant mash didn't fry too well.