quote:

Originally posted by Gypsy Penne Al Cioccolato with Anchovies

Interesting, I think I'll have to try this one. The only other non-pastry recipe I have involving chocolate is Cincinatti Chili and it was pretty damn good too.

I don't know where to get musk melon though.

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quote:

Originally posted by Ub3rBreaker Simple, fast a goooddd... Turn your frozen chicken breast into flavour country! If u forget to leave them out for the nite, just microwave them for 4-6 mins (dont worry if u cook them a bit) - Put some oil on a pan - Toss the chiken on the pan once its hot - after 1 min, olive oil on top of the chicken breat, salt and pepper. - flip them right away, and flip them again, so u make sure the flavour is all around the pan and the chicken - Cook until chicken is looking ns and goldy Works for me every time! My god its good... And you can always spand on it.. like adding oregano and such.. well that was my two cents... nothing big.

Please tell me you are joking with this recipe! Please......

If you are joking, this is hillarious, if not, this might be the worst recipe ive ever read in my life and you must never cook again

quote:

Originally posted by DigiNut I don't know where to get musk melon though.

Is is the orange melon - like a honeydew but orange.

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quote:

Originally posted by rabbitjoker Is is the orange melon - like a honeydew but orange.

Musk Melon = Cantaloupe.

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If you make chilli or a thick soup and you want to present it differently, use a tortilla bowl!!

Place oven rack in bottom rack position; heat oven to 350°F. Spray 2 (10-oz) ovenproof custard cups with cooking spray; place on cookie sheet.
Place tortillas on microwavable plate; cover with microwavable plastic wrap. Microwave on High 45 to 60 seconds, turning after 30 seconds, until very soft. Center tortillas over cups, press into cups so top edges are even. Press tortilla folds against side of each cup to make bowl as large as possible.
Bake on bottom oven rack 8 to 10 minutes or until tortillas are stiff enough to hold their shape. Remove tortilla bowls from cups; place on cookie sheet. Return to middle oven rack in oven; bake 5 to 7 minutes longer or until browned and stiff. Remove tortilla bowls from cookie sheet; place on wire rack.

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quote:

Originally posted by above'N'beyond Please tell me you are joking with this recipe! Please...... If you are joking, this is hillarious, if not, this might be the worst recipe ive ever read in my life and you must never cook again

hey dont insult him..lol..its a good try for a beginner.

"Pan fried chicken breast - thats it" LOL

Ok here is my addition for the day.
I will be making this today.

Kick ass mashed potatoes
Chicken Breast stuffed with Bacon/Prosciutto & Swiss Cheese
Caesar Salad

Kick Ass Mashed Potates
about 3 pounds potatoes, peeled and cut into small pieces
salt to taste
black pepper to taste
1/2 cup heavy cream
2 tablespoons butter
8 slices bacon, cooked until crisp and crumbled
1/2 pound cheddar cheese grated
1/4 cup sour cream
1/4 cup chopped fresh chives

Cook potatoes until soft. Drain and then add the cream, butter, salt, and black pepper. Place the pan over medium- low heat and mash with a potato masher to incorporate the ingredients and achieve a light texture. Add the bacon, grated cheese, sour cream, and chopped chives and stir until thoroughly combined.

Bacon/Prosciutto and Swiss Stuffed Chicken Breast
2 (6-ounce) chicken breasts, cut in half and pounded into thin scallops
4 thin slices prosciutto
4 slices of bacon
8 thin slices of swiss cheese
1 cup flour
2 eggs beaten with a little milk
1 cup italian bread crumbs
Oil
Salt and pepper

Pound the breast pieces so they are very thin. Season with salt and pepper. Now place 2 slices of cheese on all four breasts. Top two of them with 2 slices of bacon and the other two with 2 slices of prosciutto. Roll up the breast into a cylinder, tucking the ends in.
Now roll the breast pieces into flour, then egg and let extra egg drip off. Then roll into bread crumbs.
In a pan preheat oil. Also pre-heat oven to 400F. When the pan is hot add the chicken and sautee about 2-3 minutes of all sides, untill golden brown. Now transfer the chicken on a nonstick cookie sheet and bake in oven for about 15 minutes. TADA!

Caesar Salad
2 garlic cloves
1 egg or 1 teaspoon of mayo
Juice of 1 fresh lemon
1 cup olive oil
couple dashes Worcestershire sauce
Salt
black pepper
1 large head of romaine lettuce, washed
1/2 cup Parmigiano-Reggiano cheese
croutons
Bacon bits

Mince garlic, add to a bowl. With garlic add 1 egg or 1 teaspoon of mayo, juice of lemon, Worcestershire sauce, salt and pepper. Mix everything. Now, drizzle in the oil slowly while beating the mixture, to get a creamy texture. Finally add the parmigiano cheese.
Chop or tear the lettuce to bite size pieces, and add to bowl. Pour the caesar dressing over the lettuce, add croutons and bacon bits. Toss and there you go!
Some of the above is off by hand, i dont remember the exact amounts. but its close enough. You can play around and add/subtract to taste.

ENJOY!

EDit: Make sure to serve the potatoes immediately!

This thread needs more personal recipes, not something you got off cookbooks

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quote:

Originally posted by chinamon not true. i say "ugh" but i am a tranny.

quote:

Originally posted by kotsy lol colour me retarded

Grilled Eggplant: this is one of my favourite summer foods.

Wash and slice a whole eggplant into 1/2" slices.

Sprinkle generously with raw sea salt (any salt will do...iodized, kosher but I like sea salt), stack loosely on a paper towel lined plate and allow to weep for an hour or so. You can weep them for as little as a few minutes, but the longer they weep, the more oil and salt they absorb.

Blot dry with paper towel.

Brush generously with GOOD olive oil, let stand 5 mins

Place on grill over low/med heat.

Grill slowly, turning once (and only once, so watch your heat), when turned, brush lightly with oil and sprinkle lightly with salt.

When cooked (8-12 mins), serve as appetizer or side to meat....yum.

This is really great with grilled peppers. Make a meal of it by placing two or three eggplant slices on a plate, top with grilled red/yellow/green peppers (with a bit of basil and good oil), tomato slices and a few rings of raw red onion and parsley. Really nice colour and presentation.

If you weep them for only a few minutes, this whole process takes 30 minutes from stepping in the kitchen to sitting at the table...most of which is waiting. Completely vegetarian for you herbivores.

Enjoy!

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Here is my dinner from tonight:

Swedish Meatballs

Meatballs
2 pounds ground lean meat: use beef, pork or veal
2 eggs
1 cup beef broth
1/2 cup bread crumbs
Salt to taste (1 1/2 teaspoons)
Pepper to taste (1/2 teaspoon)
1/4 tsp dry mustard

Preparation
1. Thoroughly blend the ground meat, filler, salt and pepper, and other flavorings.
2. Form into balls about 3/4"-1 1/2" in diameter (makes 30-50 meatballs depending on size).

Cooking
1. Heat skillet with a little cooking oil to medium-high heat.
2. Fill the skillet about half full with the meatballs and fry them for about 10 minutes. Be sure to shake the skillet gently during cooking and flip meatballs to make sure they cook evenly.
3. When meatballs are browned (10 to 15 minutes) take them out of the pan and let them cool and drain a bit (but keep them warm - pyrex in low heat oven works great).

Red Wine Sauce
(there is also a white sauce for the Swedish meatball - tonight I make red wine sauce)

2 tablespoons fat drippings from meatballs
2 tablespoons all-purpose flour
1 cup beef broth
1/2 cup water
1/4 cup red wine

1. Drain all but 2 tablespoons of fat drippings from meatballs out of the pan used to cook meatballs (leave bits of meat in pan).
2. Add flour to the meatball drippings in a saucepan, mix thoroughly.
3. Add the broth to the fat/flour base in the saucepan to make a paste. Stir.
4. Heat slowly add the water to taste.
5. Bring to a boil while stirring.
6. Add red wine.

To make white wine sauce - use chicken broth and white wine instead of beef broth and red wine.

Egg Noodles
(I prefer to serve my Swedish meatballs over egg noodles)

1. Boil a 1 pound bag of wide egg noodles for about 6 minutes (just before cooked).
2. Drain noodles and serve onto plates.
3. Place 5 - 7 meatballs on top of plate of noodles.
4. Spoon sauce on top of noodles and meatballs to taste.

-------------

ENJOY! THIS WAS MY DINNER TONIGHT!

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Last edited by rabbitjoker on May-04-2007 at 23:33

quote:

Originally posted by rabbitjoker Slow Roasted Beef Ribs

I am in the process of making these ribs as we speak. Smells good so far