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Any TA cooks? Favorite Recipes!
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| DJYaNiK |
| Just wondering how many of you folks out there cook (or are chefs). Post your favorite recipes! |
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| Ian^ |
I cook mean roasts, especially Beef & Lamb ones, not a lot in it really, just a few herbs, and cooking the meat through properly, the veggies are easy enough & the yorkshire pudding (uk speciality) is just a basic batter mix, add some of the beef dripping for flavour & bake in the oven for about 40 minutes
I love doing puddings too, like being random & trying different things, esp sponge ones or apple/summer fruits pies, can't beat em :D |
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| Mebot |
1 package ramen noodles
pour into bowl
add hot water
add flavoring
eat
or
1 packages EZ mac
pour into bowl
add water
microwave
add cheese
eat
Voila
:D |
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| lücid |
one of my favorite dishes comes from the Soprano's Family Cookbook:
| quote: | Janice's Rigatoni with Broccoli
Serves 4
1 bunch broccoli (about 1 1/4 pounds)
Salt
1/4 cup olive oil
4 garlic cloves, thinly sliced
Pinch of crushed red pepper
8 ounces rigatoni
1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
* * *
Trim the broccoli and cut it into bite-sized pieces. Bring 4 quarts of cold water to a boil in a large pot. Add the broccoli and salt to taste. Cook for 5 minutes. Scoop out the broccoli with a small sieve. Reserve the cooking water in the pot.
Pour the oil into a skillet large enough to hold all the ingredients. Add the garlic and red pepper and cook over medium heat for about 2 minutes, or until the garlic is lightly golden. Add the broccoli and a pinch of salt. Cook, stirring occasionally, for 10 minutes, or until the broccoli is very soft.
Meanwhile, bring the water back to a boil. Add the rigatoni and cook, stirring frequently, until the pasta is not quite tender. Scoop out about 1 cup of the cooking water and set it aside. Drain the rigatoni and add it to the skillet with the broccoli. Add the reserved cooking water and cook, stirring often, for 5 minutes more.
Sprinkle with the cheese, toss, and serve immediately. |
i add a lot more garlic and crushed red pepper though, to make it extra spicy! :disbelief |
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| dukes |
ingreadients:
1 packet of crisps
directions:
1. open packet
2. eat crisps
that is all... |
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| glowinfairy |
pour cereal(any brand)in a bowl then add milk(not coffee or orange juice!)
hint:add quik or fruit pieces if desired;) |
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| dj_cuba |
les haricots cuits sur le pain grillé
1. Cut two slices of while bread
2. Put them in the toaster on setting 3
3. Pour a can of 'Baked Beans' into a saucepan and gently heat for 6 minutes
5. Once toast has popped out of the toaster, place on plate and spread with butter, using a knife impliment.
6. pour cooked baked bans over the toast
7. Enjoy! |
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| PhloTron |
I made this one the other day...it's pretty good...but I like beer battered halibut more...LOL.
| quote: |
Salmon Roulade:
1 1/2 to 2 pound salmon fillet, skinned
Olive oil, for sauteing
1 bunch spring onions (scallions), thinly sliced
1 clove garlic
1 teaspoon fresh thyme
2 tablespoons Pernod or Anisette
1 large handful fresh spinach
Salt and pepper
Arugula and Grilled Spring Onion Sauce:
2 cups fresh baby arugula, cooked, squeezed of excess water and chopped
1 bunch spring onions, grilled or oven roasted and chopped
1/4 cup fresh dill, chopped
3 cloves garlic, chopped
1 tablespoon sherry vinegar
1 to 2 tablespoons dry vermouth
Salt and pepper
3/4 cup creme fraiche
1/2 cup mayonnaise
Open salmon like a book, by slicing salmon on the side through to within 1-inch of other side. Open carefully; cover with plastic wrap and carefully pound to make an even thickness. Set aside while making filling and sauce.
For filling: heat oil and add spring onions and saute until brown and caramelization begins. When brown add garlic and thyme saute for another minute. Add 2 tablespoons of Pernod and let it reduce until almost gone. Then add spinach, salt, and pepper. When spinach is slightly wilted remove from heat and cool.
For sauce: combine and mix first 6 ingredients. Sprinkle with salt and pepper. Add creme fraiche and mayonnaise and mix well.
Preheat oven to 350 degrees F.
When filling is cool, sprinkle on pounded salmon, roll up, and place on aluminum foil. Roll aluminum around salmon, place on sheet pan and bake in oven until done, 10 to 15 minutes.
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| torontotrance |
| i got a ton of recipes....none that i feel i'll post....pm me if you wish for ideas....i tend to cook more often than I have in the past. |
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| jdat |
I used to cook when I lived with my parents but since they moved out of the country a month ago I've pretty much starved myself depressed, too busy or too sick to make food.
Empty stomach is the best :p
I've actually lost a bunch of weight already :S |
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| glowinfairy |
| quote: | Originally posted by jdat
I used to cook when I lived with my parents but since they moved out of the country a month ago I've pretty much starved myself depressed, too busy or too sick to make food.
Empty stomach is the best :p
I've actually lost a bunch of weight already :S |
don't die! just call these great cooks that posted their splendid recipes here & we'll deliver your order:D bon appetit |
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| KilldaDJ |
toast, beans, bacon, sausages, eggs (scrambled or fried) and a hint of pepper and basil
i call it, fry-up (crap and cholestorol inducing remix) |
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