|
nyta recipe index
|
View this Thread in Original format
| Dj_MadirozE |
since i plan on goin 2 culinary school soon thought it would be cool to post recipes of our fave dishes...heres one of mine :)
homefries
•3 lbs. potatoes
•3 tbsp. butter
•1 tbsp. extra-virgin olive oil
•1 cook potatoes in a large saucepan of boiling, salted water for 12 minutes, or until just tender.
•2
Drain potatoes and cool.
•3
Melt 2 tbsp. butter and oil in a large heavy skillet over medium-high heat. Add potatoes and saute until golden, turning occasionally, about 18 minutes. While cooking, add another tablespoon of butter at the nine-minute mark.
•4
Serve warm, perhaps with ketchup or Tabasco.
u can also get creative adding peppers and mushrooms/onions
enjoy |
|
|
| euphoria |
| I don't share my recipes :tongue2 but if I like you I will cook for you lol :disbelief |
|
|
| hellosam |
| quote: | Originally posted by euphoria
I don't share my recipes :tongue2 but if I like you I will cook for you lol :disbelief |
hahahah
ME COOK FOR ME!!! hehehehee
id share my recipes but i cook on a whim...just add whatever sounds good or is in the fridge at the time. Gerneally everything actually comes out realy well- but the downfall is that i can rarely make the same thing twice. haha
Hence my "nom" album on fb...gotta save those pics bc it may never happen again HAHAHAHAHHAHHA
I like this thread though...i hope more people chip in! I will when i can! |
|
|
| Dj_MadirozE |
| quote: | Originally posted by hellosam
hahahah
ME COOK FOR ME!!! hehehehee
id share my recipes but i cook on a whim...just add whatever sounds good or is in the fridge at the time. |
lol i do the same thing come up with some crazy !!!
and z yes u can cook 4 me any time :) |
|
|
| SebG |
| I'm jelly of you going to the culinary school. |
|
|
| Dj_MadirozE |
| quote: | Originally posted by SebG
I'm jelly of you going to the culinary school. |
http://www.iceculinary.com/
my grandfather was a chef and my mom taught me alot but i kno its not gnna be easy,i have alot to learn |
|
|
| Ali Mahmud |
great thread, I am always cooking when I get home, it's a real passion of mine, I am at work right now, so I will post some recipes when I have time. About mesuarments I don't know. I get it from my mother, just feel what is the right amount to put in, lol.
I think I have mastered cooking steaks, shrimp, and chicken. Definietly steak, I haven't cooked a bad steak in who knows how long. I don't eat at steak houses, because I pretty much make amazing steaks, lol.
Best of luck in culinary school as well, it was always an option i considered, but I don't think I will enjoy cooking as much, when I have to cook for a bunch of people at a time. That's whole different skill. |
|
|
| Ali Mahmud |
I am bored at work so here is my first recipe. I am actually going to cook it this this weekend. I would say the difficulty I have with this dish is cooking the tomatoes just right.
(excuse me for mis-spelled words)
serves 2
1/2 lb of medium size raw shrimp (for larger shrimps, decrease amount if you want)(remove shell, tail, and clean waste from shrimp, or buy raw shrimps that are already done for you)
4 medium sized rip tomatoes (cut each in to quaters)
1/2 Jalapeno pepper (add more for desired heat)(cut up in slices)
4 cloves of garlic
1 tsp butter
2 tbs of extra virgin olive oil
1 tsp of extra virgin olive oil
1 tsp of red pepper flakes
2 tsp of salt
2 tsp of black pepper
Preparing shrimp
1. add shrimp in a bowl, with 1 tsp butter, 1 tsp of olive oil, 1 tsp or red pepper flakes, 1 tsp of salt, 1 tsp of black pepper
2. Mix to cover shrimp
Cooking:
1. heat 2 tbs Olive oil in a skilet on medium to high heat
2. add garlic and Jalapeno slices, let it sautee for about 30 seconds
3. Add tomatoes, lower to medium heat and cover skilet
4. Let cook in to water of tomatoe is half way gone or until it's not to watery, but not dry. Tomotoes should be extremely soft now.
5. Add the shrimp (try not to add any liquid from the shrimp bowl) Leave skillet uncovered
6. Cook until all shrimps are cooked (when they get a nice pinkish redish color on both sides) Also mix the shrimp around to cook both sides of the shrimp.
7. Add 1 tsp of salt, and 1tsp of black pepper
You can server this over pasta or rice. I prefer to eat it by it's self with a crispy italian bread.
I hope it comes out well, and you enjoy it. |
|
|
| Dj_MadirozE |
| ^^^ nice...the jalepeno jus made that recipe a winner :) i love shrimp in garlic and butter sauce over pasta or even rice...btw i loveeeee spicy food so if any one has an over the top spicy recipe im all ears |
|
|
| hellosam |
| ^^ +1 i never thought to add jalepeno to shrimp scampi and it sounds good. i have shrimp at home i think im going to try your recipe this weekend! |
|
|
| hellosam |
ok i have at least one i can share off the top of my head...
I adore bagel (drats!) but they can get pricey to eat often and i leave no time in the am to stop and get one...So i searched for a good recipe to make at home.
I thought the task would be daunting but it was suprisingly easy! And they turned out fantastic! Now I make them every other week and share with my co-workers!
Recipe is from: http://hubpages.com/hub/Homemade_ba...a_loaf_of_bread
Homemade bagel recipe
4 cups bread flour
1 Tbls sugar
1 1/2 tsps salt
1 Tbls vegetable oil
2 tsps instant yeast
1-1/4- 1-1/2 cups of warm water.
Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.
Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.
Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
Pre heat your oven to 425.
Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.
After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.
Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!
Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what's got to be one of the best weekend brunch treats possible!
________________
**TIPS**
Make twice as much as this makes for a small bagel.
Do not let sit much longer then stated...they REALLY start to grow!
Store in a ziplock (individually if you can) as they get hardfast! but their own moisture will keep them oft if contained after cooling.
If they cook "too much" on your first try, try baking them less! remember that a "doughy" inside is not bad...it will ook whe toasted at a later point in time.
Andd...lastly...these bagles are DENSE. Enjoy!! |
|
|
| Dj_MadirozE |
^^^Everything Bagel Topping
4 tsp poppy seeds
4 tsp sesame seeds
4 tsp dried garlic flakes
4 tsp dried onion flakes
4 tsp coarse grained kosher or sea salt
yummmmm:D |
|
|
|
|
