Custom recipes

Magrus · Post by **Magrus** » Mon Mar 28, 2005 7:07 pm

Well, Jop's thread about soda made me think of making one about food. I was starving earlier and decided to make myself a chicken caesar salad. Being EXTREMELY hungry, I went all out with it and sort of made myself a meat lover's salad instead. I cooked up bacon, in garlic and pepper, and crushed that up, screw those Baco's, gotta use the real stuff! I cooked up a few chicken breasts in parmesian cheese, garlic, pepper and caesar dressing and chopped that up to put on my salad. Tossed in green olives, croutons, some diced pepperoni and parmesian cheese with some more dressing all over Romaine lettuce. I have to say it was the best salad I've ever had.

I'm picky, and cook for myself because of that. I love to cook, but since I'm picky I don't do a whole lot of variety, I just constantly improve on the few things I like. I've cooked some of those things for guests and they rave about it. If I haven't seen those people in 6-8 months, usually they're still talking about it.

Everyone loves my chicken parm and chicken caesar salads I make. Anyone else have things they cook like that? Something every swears you should open a restuarant for or a similar reaction? What are they?

winter rose · Post by **winter rose** » Mon Mar 28, 2005 7:18 pm

Its strange you should open a thread on food, since I spent most of my day in the kitchen. We had company over, and I dont usually like to cook, but today I enjoyed it. Of course Im a lot better at baking than cooking. But yes there is a chicken recipe that if you want I can type up for you.

Magrus · Post by **Magrus** » Mon Mar 28, 2005 7:20 pm

[QUOTE=winter rose]Its strange you should open a thread on food, since I spent most of my day in the kitchen. We had company over, and I dont usually like to cook, but today I enjoyed it. Of course Im a lot better at baking than cooking. But yes there is a chicken recipe that if you want I can type up for you.

[/QUOTE]

If you feel like it sure.

I love to bake. My mother used to have to hide all of her brownie and cake mixes from when I turned 9 and up. I'd get home from school and bake everything in the house for something to do.

winter rose · Post by **winter rose** » Mon Mar 28, 2005 7:29 pm

Ok I will do that as soon as I have more time. I wouldnt want to type it out and miss on any details, and you better try it if I do give the recipe.

Well my bros are always after me to make chocolate cake and brownies. But I make the best cheesecake if I say so myself. Well that and lemon cake - I like making cakes. And its fun icing them and so on.

Right now my fav quick snack is buttery garlic bagels. Yum.

Magrus · Post by **Magrus** » Mon Mar 28, 2005 8:01 pm

[QUOTE=winter rose]Ok I will do that as soon as I have more time. I wouldnt want to type it out and miss on any details, and you better try it if I do give the recipe.

Well my bros are always after me to make chocolate cake and brownies. But I make the best cheesecake if I say so myself. Well that and lemon cake - I like making cakes. And its fun icing them and so on.

Right now my fav quick snack is buttery garlic bagels. Yum.[/QUOTE]

I love garlic. Croutons are my favorite snack rather than chips because of all the seasonings on them.

I'll try it if you put it up, my friends love when I cook for them so I'm always looking for new things to cook.

Demortis · Post by **Demortis** » Mon Mar 28, 2005 10:07 pm

i tend to grill alot more then "cook" indoors. i find that it get irritatingly hot in my kitchen. but i grill steaks, burgers, chicken. but the best anyone ever complimented on was my meat loaf. i know it sounds disgusting. but add deer meat, romen, eggs, i cant remember all the ingredients(sp?). it was so good, people ate so much and didnt leave that much for me

Magrus · Post by **Magrus** » Mon Mar 28, 2005 10:42 pm

I love to grill, I don't care what the weather is like. I love grilling up a steak I've marinated for the last day or so, but it's just too expensive to have that often.

Most of what I cook, it's just sort of one of those "what do I have, and what sounds good with that" type things. No recipes, just from my head. I really should figure out what I put in everything and write some down. My friends all love my cooking and the only way they have any is if I make it for them. I can't remember what I did unless I'm there making it. Kind of sucks when you don't have what you need and don't realize it until you NEED it in the middle of cooking too.

Demortis · Post by **Demortis** » Mon Mar 28, 2005 10:52 pm

yes im the same way, just throw what ever sounds good in. and if you could can i get some recipes? i wanted to try some new food items and cant seem to get the time to cook. fast food and pizza

get old after a while

Magrus · Post by **Magrus** » Mon Mar 28, 2005 11:19 pm

A simple one, its healthier to use one of those foreman grills to drain all the grease off, is my new burger concoction. Don't need it though, I did mine all in one pan on the stove, horrible for me I know but I was hungry and hate doing dishes.

1 lb ground beef, less fat the better.
1 stick pepperoni (slice, then dice into tiny pieces)
1/2 lb bacon
Garlic
Black pepper
Worcester sauce
A.1. Steak sauce
(should make 4-6 burgers depending on the size you make)

Take the stick of pepperoni, dice that up into tiny pieces. Mix the meat and the pepperoni, 2/1 ratio respectively and shape them into burgers. They'll shrink so I take enough to be bigger than a softball or more and shape that much into a burger. Mix in a good helping of garlic if you like that, based on taste(powdered works, but the little jars of diced, or even fresh garlic is even better). I love garlic, so I sprinkle a coating of the powder on both sides of the burger as I'm cooking if I don't mix it all in at the same time. Sprinkle the pepper on as your cooking, along with a little splash of worcester sauce.

Cook the bacon, in the same, or a second pan. I put pepper and garlic on there too.

When you flip the burger over, pour some A.1. sauce on the top. I gave the burgers a generous coating of parmesian cheese and let that melt on there too. Just the powdered stuff is fine for that if you feel like it.

I have a toaster oven, and I made garlic bread out of the rolls while that was cooking. Throw the cooked bacon on the burger when it's all done and toss some more A.1. sauce on there and its just awesome. If you like the stuff of course, if not, well that doesn't work at all.

Georgi · Post by **Georgi** » Tue Mar 29, 2005 5:31 am

Hmm, well, my chilli con carne always goes down well, and I did curry for a dinner party the other week which was also a success. I don't really tend to measure out ingredients or follow recipes though, to a certain extent I make it up as I go along, especially concerning the amount of spices I add. I tend to just use whatever ingredients I happen to have in the fridge, too, rather than planning and buying particular things to make a meal.

Robnark · Post by **Robnark** » Tue Mar 29, 2005 5:57 am

When I first learned to cook for myself I used a great big book on chinese cooking that my mother had. it was separated into sections for each ingredient and the various ways they can be used. now I do sometimes get certain ingredients in especially, but I generally go through the cupboards for ingredients that I want to try. doesn't always work, admittedly, but the nicest thing I improvised recently was stir-fried prawns in coconut milk with chilli and ginger.

oh, and I make an exceptional vegan muffin, if I do say so myself. chocolate and dried cherry are rather good, as are raspberry and blackberry.

Brynn · Post by **Brynn** » Tue Mar 29, 2005 6:57 am

Magrus, if you ever feel like getting married...

Locke Da'averan · Post by **Locke Da'averan** » Tue Mar 29, 2005 7:13 am

[QUOTE=Brynn]Magrus, if you ever feel like getting married...

[/QUOTE]

or just wanna invite me over.. i'll bring the drinks you can make the food

Magrus · Post by **Magrus** » Tue Mar 29, 2005 7:35 am

[QUOTE=Brynn]Magrus, if you ever feel like getting married...

[/QUOTE]

Aww Brynn, thats sweet. I don't do the whole marriage thing and my girl is the only one I've found who can actually keep up with me.

I cook for all of my cute little friends for fun though.

You can be one of those if you want?

[QUOTE=Robnark]oh, and I make an exceptional vegan muffin, if I do say so myself. chocolate and dried cherry are rather good, as are raspberry and blackberry.[/QUOTE]

I'm picky, so not into the rest of what you mentioned, but that muffin sounds friggin great!

[QUOTE=Georgi]Hmm, well, my chilli con carne always goes down well, and I did curry for a dinner party the other week which was also a success. I don't really tend to measure out ingredients or follow recipes though, to a certain extent I make it up as I go along, especially concerning the amount of spices I add. I tend to just use whatever ingredients I happen to have in the fridge, too, rather than planning and buying particular things to make a meal.[/QUOTE]

I cook the same way. The only thing I actually plan for are my chicken caeser salads, unless I'm lazy and don't feel like cooking a whole lot. I've got that down to a science. I also make delicious spiced potato wedges.

giles337 · Post by **giles337** » Tue Mar 29, 2005 7:44 am

hmm.... Cooking for me is just something I have to do! Which isn't to say I don't enjoy it, it's just, I was kind of thrown in at the deep end.... Effetively, from the start, I have been cooking without recipie books, and with whatever I can find in the fridge. Not being the food buyer in the house, I have little choice over what I cook, but when cooking for myself, I tend to do everythign simply, using one or two pans only, saves washing up

I am a big fan of rice/pasta dishes, because they go with anything.... Another thing I enjoy doing, is making HUUUUGE sandwhiches or salads, with everythign that can possibly be imagined to fit, in them.

Mix in a good helping of garlic if you like that, based on taste(powdered works, but the little jars of diced, or even fresh garlic is even better).

This interests me.... I have never even encountered non-fresh garlic, much less used it to cook with.... Is there any reason that you don't always use fresh garlic, as a rule? The only "processed" flavours I use are sundried tomatoes, simply because I use them so often, that it would be prohibitively space/time/effort consuming to dry my own.

Magrus · Post by **Magrus** » Tue Mar 29, 2005 8:09 am

[QUOTE=giles337]This interests me.... I have never even encountered non-fresh garlic, much less used it to cook with.... Is there any reason that you don't always use fresh garlic, as a rule? The only "processed" flavours I use are sundried tomatoes, simply because I use them so often, that it would be prohibitively space/time/effort consuming to dry my own.[/QUOTE]

For the same reason as your tomatoes, if I had to use a fresh clove of garlic every time I wanted garlic, I'd spend a few hours a day preparing garlic for my cooking. I use a lot of it. Believe it happens to be good for the heart? Unless its like the whole egg thing, then next year it will be bad for it, and even BETTER than last year three years from now, but only the skins.

Georgi · Post by **Georgi** » Tue Mar 29, 2005 8:15 am

[QUOTE=Magrus]I cook the same way. The only thing I actually plan for are my chicken caeser salads, unless I'm lazy and don't feel like cooking a whole lot. I've got that down to a science. I also make delicious spiced potato wedges.[/QUOTE]

Oh, now you mention it, I like to do potato wedges. I usually do them with paprika and cumin. I use cumin in nearly everything.

I'm a big fan of coriander too.

Jars/tubes of garlic are not only lazy, but a really expensive way to buy garlic, IMO. Even if you want several cloves for a recipe, it doesn't take that long to crush/chop, especially if you have a decent garlic crusher. Not that I'm judging you, that's just why I don't buy the stuff.

Luis Antonio · Post by **Luis Antonio** » Tue Mar 29, 2005 8:18 am

Nothing compares to my Feijoada (beans made in a different fashion) nor my taboule... you guys want the recipee? Whomever comes to Brazil tastes it and will receive a copy.

Magrus · Post by **Magrus** » Tue Mar 29, 2005 8:33 am

[QUOTE=Georgi]Oh, now you mention it, I like to do potato wedges. I usually do them with paprika and cumin. I use cumin in nearly everything.

I'm a big fan of coriander too.

Jars/tubes of garlic are not only lazy, but a really expensive way to buy garlic, IMO. Even if you want several cloves for a recipe, it doesn't take that long to crush/chop, especially if you have a decent garlic crusher. Not that I'm judging you, that's just why I don't buy the stuff.

[/QUOTE]

If I had a garlic crusher I would, but I don't and I use my landlords spices. Sooo, doesn't cost me anything.

winter rose · Post by **winter rose** » Tue Mar 29, 2005 6:19 pm

[QUOTE=Magrus]I love garlic. Croutons are my favorite snack rather than chips because of all the seasonings on them.

I'll try it if you put it up, my friends love when I cook for them so I'm always looking for new things to cook.

[/QUOTE]

Here you go.

Chicken recipe

6 chicken legs and thighs (skin removed) cut into 2s or 3s, washed and rained in colander
2 medium onions, finely chopped
3 tbsp oil
5 cloves garlic, minced
1/2 tsp cayenne pepper
1tsp paprika
2tbs ground coriander
1tbsp tomato paste , or 1/2 cup fresh or canned
1/4 cup water (approximately)
1 1/2 tsp salt , or adjust to taste

(Now this is a very "eastern" recipe. But instead of the spices I listed, you can always use your own.)

In a large saucepan, on medium heat, fry the onions in hot oil till golden. Add garlic and fry till mixure is light brown. Add chicken pieces and brown well on all sides. Remove chicken to a plate. Add all dry spices including salt, to the onions and fry thoroughly - for about 5 mins. Add tomato paste mixed with water, or the fresh/canned tomatoes, and fry mixure for another 2 mins.

Return chicken pieces to the saucepan, mix well, and bring to boil again. Cook, covered, on medium-low heat for about 15 mins, or till chicken is tender , stirring occasionally. Chicken is tender when you see meat pulling away from the leg bone.

Keep in mind that chicken releases some of its own water as it cooks.
In order to dry up all the water (or most of it) cook it uncovered until the consistency satisfies you. Make sure you keep stirring.

Serves 5-6.