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misteraven

New and Improved Cooking with 12oz Thread!

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Been a minute since everyone's shared their favorite recipe's. Hopefully, Are2 can come out of hiding and share some more recipe's with us.

 

Anyhow, since I bought myself a wok the other day, I'll kick shit off...

 

SCALLOP STIR FRY WITH ARTICHOKE & PEPPERS

 

1 (14 Oz) Can Artichoke Hearts

2 Cups Sliced Fresh Mushrooms

1/2 Cup Each Julienne-cut

1 Green Bell Pepper and

1 Red Bell Pepper

2 Cloves Garlic, Minced

1 Tbsp Olive or Vegetable Oil

1 Lb Fresh Sea Scallops

1 Tbs Cornstarch

1 Tsp Sugar

1/8 Tsp Black Pepper

1 Can Chicken Broth (14.5 Oz)

2 Tbs Lime Juice

2 Cups Hot Cooked Brown Rice

-Or- Garlic Toasted French Bread

-Or- Pastry Shells

 

Add oil to skillet; place over high heat until hot. Drain and quarter artichoke hearts and add to skillet with mushrooms, peppers and garlic; stir fry for 5 minutes. Remove vegetables from skillet and set aside. Add oil to skillet; place over high heat until hot. Add half of the scallops; stir fry 2 minutes. Remove scallops from skillet; repeat with remaining scallops. Add cornstarch and next 5 ingredients to skillet; stir well. Cook 1 minute or until thickened and bubbly. Return vegetables and scallops to skillet; stir gently to heat. Serve over garlic toasted french bread (pastry shells or rice would work equally as well).

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Guest imported_Tesseract

hell yeah, i used my chinese rice cooker for the first time today...that shit is the bomb.

 

Rice with chicken and chinese sauce was the menu

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i cook weird i have so many cookbooks but hardly use them when i cook and i cook everynight its like my hobby when i get home from work, i dont know what it is i just make my own variation of stuff and go with that and it usally turns out super good and the rest of my family is like WTf i want some, but i will post a recipe of somthing i made last week that was super good

 

 

DUCK WITH MANGOES

serves 4 *they lie its serves 2*

 

2 ripe mangoes

1 1/4 cips chicken bouillon

2 garlic cloves, crushed

1 tsp grated fresh ginger

3tbsp vegitable oil *i used sunflower oil*

2 large skinless duck breasts

1 tsp wine vinegar

1 tsp light soy sauce

1 leek sliced

and parley to make it look like emeril would make it look

 

first i had the duck cooked in the oven like the package sadi i should. this was diffrent then what the book told me to do but whatever it got cooked

 

peel the mangoes cut them into sliceds removing the pits. put half the mangoes and the chicken stock in a food processor until smooth. have oil in pan getting hot take the duck breasts rub the garlic and ginger on to them. place the duck in hte pan/wok with the hot oild and cook the duck a little bit more. as your doing this place your mangoes and chicken mixture in sauce pan, and add the wine vingar and soy sauce to that mixture. bring the mixture to a boil stiring till reduced by half. remove the duck from the pan after a minute or 2 of cooking in the pan. now throw in the rest of the mangoes in slices and the leek into the same pan the duck was in and cook that for a minute or so. then pour that onto your dish. now slice the duck into slices and place over the mangoes and leek. then you take that sauce and pour it over the whole mess and you have one fine ass dinner :king:

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Guest 455

I cooking some....

 

Pork chop peach towers

baked potato with sour cream and chives

green beans

 

it will ready in about 20 minutes.

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Scrambled Eggs A la Jackson.

 

Ingredients:

3 Eggs

Milk

Butter

Marmite

A Baguette

 

1) Scramble the eggs

2) Butter and marmite a length of baguette

3) Put eggs in bread.

 

Voila!

:yum:

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Guest BROWNer

BROWN PIZZA:

 

olivieri thick mozza crust

julienne cut sun dried tomato bits

garlic, lots of diced garlic

sauteed(in real butter) mushrooms

herb goat cheese chunks strategically placed about the realm.

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the best soup ever:

 

Lime Soup Yucatan

 

2 quarts vegetable stock

1 head of coarsely chopped garlic

3-6 whole cloves

1 tsp dried sage leaves

2 cups of peeled and diced butternut squash (1.5 inch pieces)

1/2 cup fresh squeezed lime juice (depending on ripeness, this is usually about 3)

2 tsp olive oil

cooking spray

1 large onion, diced

2 to 4 serrano or other hot green chiles, diced (I usually use jalapenos... if you don't like things very hot, be sure to remove the ribs and the seeds)

1/2 cup canned diced tomatoes in tomato puree

1/2 cup cilantro leaves

salt and pepper to taste

4 corn tortillas cut in half and then in .5 inch strips

 

Put the stock, half of the garlic, cloves, sage, squash, and lime juice into a large soup pot and bring to a boil. Once it begins to boil, turn down the heat and simmer for 20 minutes or until the squash is cooked.

 

While this is cooking, spray a small skillet with the cooking spray and heat the oil in it. Add the onion and cook until they're soft/somewhat translucent (about 5 minutes). Add the chiles and the rest of the garlic and cook for another couple of minutes. Pour in a ladel full of the broth in order to un-stick the mixture and then dump back into the soup pot along with the tomatoes.

 

Let this continue to simmer and put the tortilla strips on a baking sheet. Bake these in the oven at about 350 until crispy

 

Add the cilantro to the soup and salt and pepper to taste.

 

When serving, put the tortilla strips in the bowl and pour the soup over them. If you want to get fancy, you can put a slice of lime floating on top with a sprig of cilantro...

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Meals for men.

 

 

3 Potatos (big)

6-7 eggs

onion

ham

Whole milk

 

Multitasking required

 

Start by cutting potatos into round slices. Pour some oil into a pan and start to fry the potatos until maximum crunchiness is achieved. Dont let them get burned.

 

Cut onions into rings and throw them into a seperate pan with a little oil. Sautee them until they are done. (Fo sho.)

 

crack eggs and empty into a bowl. Add milk depending on how many eggs you use. Cut ham into small square pieces and add to eggs. Put egg mix into frying pan. and make them scrambled.

 

Once the potatos and onions are done pile them up on a plate. When the eggs are done, turn the pan upside down and let the eggs drape over the potatos and onions.

 

 

If you prepare everything before you go out drinking, its really easy to cook while drunk and you will thank me in the morning.

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Guest krie

Pizza -

[*]Open freezer door

[*]Remove frozen pizza from box

[*]Place in oven at 200 degrees celcius for 15mins

[*]Remove from oven and enjoy

[/list=1]

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I just applied at Le Cordon Bleu.

Hopefully, come September I'll be on my way to eventually owning my own 4 star restaurant in a small mountain town in the Alps.

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cooking up a great meal makes me feel good about myself. especially if it's a foreign dish.

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effyoo-hire me dude.

 

pizza dough

 

1T dry yeast

1T sugar

1c. warm water

 

add to bowl. let sit one min. mix well with whisk.

 

wait until doubles in vol. at least 10 min.

 

add 1/4c. olive oil, one pound flour, and about two teaspoons of iodized salt, 1T kosher, sea salt etc.

 

add the flour gradually, along with the oil, with the salt distributed throughout, or add salt halfway through. knead for like fifteen minutes or until it feels right. i like using that organic flour with the germ added back mixed with 20 percent whole wheat flour, but you know me. use whatever, it's basically fool proof. just kneed it long enough, and form it into two equal balls. both should make a good fourteen inch to sixteen inch za.

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shrimp, cocktail sauce, and orange juice.

 

http://img7.photobucket.com/albums/v18/writer/1-4-04_046.jpg'>

 

http://img7.photobucket.com/albums/v18/writer/1-4-04_047.jpg'>

 

put some oil in there and turn on the fire so the oil's good and hot

 

http://img7.photobucket.com/albums/v18/writer/1-4-04_048.jpg'>

place shrimp in hot oil

 

http://img7.photobucket.com/albums/v18/writer/1-4-04_049.jpg'>

i cooked them on medium to high until they looked done, which took about 15 or 20 minutes

http://img7.photobucket.com/albums/v18/writer/1-4-04_050.jpg'>

serve, cocktail sauce to taste.

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i ususally eat a spaghetti dish of some description, because i suck at cooking and im lazy, and spaghetti is stupid easy and good...

...but i can barbeque the hell out of some steaks (im an aussie, i have to know how to barbeque)

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Random tomato soup

 

I love this shit.

 

Some garlic powder

Some paprika powder

Some cayenne/chilli powder

A lot of tomato juice/puree

A drop of soy sauce

Croutons (optional)

 

Get a bowl, chuck some garlic powder in there, then just a bit less paprika powder, then just a tiny bit of cayenne powder (more if you have a deathwish for your tastebuds). Add the tomato juice while stirring, then add a really tiny dash of soy sauce (dark soy sauce better, but light soy is cool too). Taste, add additional powder/soy sauce to taste, then grab some croutons and chuck it in.

 

Optional - before the croutons stage, heat the soup for about a minute in the microwave. Perfect for cold, rainy days.

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umm i dunno what to call this but it used to be my fav. my own concotion.

 

 

serves how ever many u want depending on the number of portobello mushrooms. super easy and tasty

 

 

2 to 4 large whole portobello mushroom caps

some kind a BBQ sauce (i recommend mesquite)

one onion

some sugar

some butter

1 avocado

2-4 slices of swiss or mozarella cheese

2-4 pieces of bread whatever u like (optional)

 

 

-marinate the mushrooms in the BBQ sauce but make sure to keep the caps whole. to saturate more fully poke em with a fork

 

-after they've marinated put em in a frying pan with plenty of extra sauce and let them start to cook

 

- slice some onions, and caramelize them (cook them with the sugar and butter until they're sorta brown and soft)

 

- toast your bread, slice your avocado

 

assemble

 

- put the cooked mushrooms on the bread, the cheese (melted) on the mushrooms, the caramelized onions on the cheese and the sliced avocado on top. serve. each person should have a cap. serve with wild rice or whatever and maybe asparagus.

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i just made some killer braided swedish bread over the weekend that was tasty tasty. i ate like 2 loaves of bread over the weekend. ACK!

 

 

rosemary potato side dish. - i have no idea on amounts..

 

 

- some red potatos amount depends on your preference

- some rosemary

- balsamic vinaigrette

- olive oil

- salt & pepper

 

- cut potatoes into bite sized chunks

- drizzle them with the oil and balsamic vinaigrette

- sprinkle salt pepper and rosemary

- toss until all potatoes are fully covered with all the goodies

- broil until soft, browned and some are slightly crispy

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