Dr. Dazzle Posted January 6, 2004 Share Posted January 6, 2004 310-10-10 Pizza Hut Delivery.... Link to comment Share on other sites More sharing options...
bathoræ Posted January 6, 2004 Share Posted January 6, 2004 Originally posted by CinchedWaist bath, your soup sounds really good for some reason. I just got a 1000 recipe vegetarian cookbook from the mom. I'll try out some recipes and share with all you wonderful people...one day. I'm such a procrastinator. :yum: It's from this cookbook called The Passionate Vegetarian there's tons of really great recipes in there... I've also got a vegetarian Japanese cookbook, a Thai cookbook, and a stir fry book that I'll post from when I get home. Tons of great stuff in there. :yum: :yum: :yum: Link to comment Share on other sites More sharing options...
bathoræ Posted January 7, 2004 Share Posted January 7, 2004 That just reminded me of another recipe. Portabello Pizza 3-4 portabello caps 1 can of pizza or spaghetti sauce sliced or shredded mozzarella other toppings of your choosing... This is fixed just like a regular pizza, only use the portabello caps as the crust and throw them in the oven until the cheese is melted... They usually have to be eaten with a fork, but if they're not toasted for too long, sometimes the mushroom isn't too soggy and they can be eaten by hand. Another easy pizza is to use french bread instead of the portabello or a premade crust... These are usually significantly cheaper than pizza hut and don't take as long (if you count delivery)... Link to comment Share on other sites More sharing options...
Guest WebsterUno Posted January 7, 2004 Share Posted January 7, 2004 bath... have you ever watched the FOOD network. they had this british guy on there, doing this cooking show on a big stage, for a big audience. Anyway...he was making a pizza. He said he could make it before the pizza guy can deliver one. He made his own dough, and his own sauce. He used sun dried tomatoes, and some other simple stuff for his sauce. The pizza looked easy to make, and looked damn tastey too! He even showed what you could do with the left over dough. Ill see if I can find a link to the recipe. That recipe I posted above is good for you veggie heads...there is no meat in it. Not good for vegans though...because you need to have eggs in it. Although, you could substitute them with Egg Beaters, but I never did that, so I dont know what it would be like. You can also throw some steak or chicken in the bad boy...bon appetite! (sp) :lol: http://www.messygourmet.com/img/swedishchef.jpg'> Link to comment Share on other sites More sharing options...
Guest WebsterUno Posted January 7, 2004 Share Posted January 7, 2004 *BANG!* damn...the wonders of the internet! I found it! http://images.scrippsweb.com/FOOD/2003/03/26/jamie_oliver_b.jpg'> This is the guy...Jamie Oliver This guy cooks fast! Here is the link... http://www.foodtv.com/food/recipes/recipe/...6_25590,00.html I guess I caught the first episode of what is going to be a new series. Its called "Happy Days Live". Its pretty dope. He cooks in front of a live audience. You guys should check it out if you can. He reminds me of Steve Erwin, but in chef form! Link to comment Share on other sites More sharing options...
king kong Posted January 7, 2004 Share Posted January 7, 2004 that shrimp is funk arcel Link to comment Share on other sites More sharing options...
kido Posted January 7, 2004 Share Posted January 7, 2004 meatloaf sandwhich... two slices of white bread thin layer of mayo one slice of cheese thin slice of meatloaf throw in the oven for a min. to get crispy and warm.. goes well with glass of milk Link to comment Share on other sites More sharing options...
23578 Posted January 7, 2004 Share Posted January 7, 2004 Re: *Chilaquiles* Originally posted by WebsterUno 1 whole can of PATO sauce :yum: what is z PATO zauce? are there any brands that may be familiar to me? croutons 400*F oven a bit of oil cubed day old bread fry in oil and spices until browning slightly on all sides in oven proof skillet. place in oven for five-ten minutes or so. you should have some nice croutons. Link to comment Share on other sites More sharing options...
23578 Posted January 7, 2004 Share Posted January 7, 2004 e mail if you dare webs. Link to comment Share on other sites More sharing options...
ClueTwo Posted January 7, 2004 Share Posted January 7, 2004 I'm a bachelor so my cooking is always simple and easy to clean.. Grillled cheese on cheese... Grilled Sourdough with butter and Parmesan cheese Kraft Deli American Cheese Thin sliced deli ham.. And a nice slice of tomato... Added the parmesan cheese to the outside of the bread after some helpful advice from my "also slightly" overweight father.. Link to comment Share on other sites More sharing options...
Jackson Posted January 7, 2004 Share Posted January 7, 2004 Second page of culinary delights! Originally posted by WebsterUno http://images.scrippsweb.com/FOOD/2003/03/26/jamie_oliver_b.jpg'> He lives really near me... Link to comment Share on other sites More sharing options...
Guest WebsterUno Posted January 7, 2004 Share Posted January 7, 2004 Re: Re: *Chilaquiles* Originally posted by 23578 what is z PATO zauce? http://store4.yimg.com/I/mex-grocer_1767_8488570'> this is pato sauce. Its spicy tomato sauce...its good! If you dont like spicy, or you do, but dont like it too spicy. You can do half a can of pato, and 1 whole can of regular tomato sauce. But thats not traditional Chilaquiles. My uncle like to throw a bit of some water in his...they should appear to be 'wet'. [i wish I had a digi-cam.] Also, I put the * (asteric) next to the bag of chips ingredient, because thats also not traditional. Youre supposed to use corn tortillas. But, I found out you can use tortilla chips instead. That kinda saves time (eliminates the warming and cutting of tortillas, ya know.) I had made some the day before, so I ate some for lunch yesterday. Tonight, Im making Double Stuffed Potatoes...Ill dig up the recipe in a minute. :yum: Link to comment Share on other sites More sharing options...
Guest WebsterUno Posted January 7, 2004 Share Posted January 7, 2004 Re: Second page of culinary delights! Originally posted by Jackson He lives really near me... his show is this saturday... you should check it out. He's funny. Link to comment Share on other sites More sharing options...
PedroHammers Posted January 7, 2004 Share Posted January 7, 2004 `F Jamie Oliver, its all about Ainsley... Ready Steady Cook represent. Link to comment Share on other sites More sharing options...
Guest WebsterUno Posted January 7, 2004 Share Posted January 7, 2004 Double Stuffed Potatoes with The Works 2 large Russet potatoes, cleaned and pricked with a fork several times each Drizzle olive oil or vegetable oil 2 slices center cut bacon, chopped into 1/2-inch pieces 2 scallions, chopped 1/4 cup sour cream 1 cup shredded cheddar cheese Salt and coarse black pepper Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes. Link to comment Share on other sites More sharing options...
bathoræ Posted January 7, 2004 Share Posted January 7, 2004 Originally posted by WebsterUno bath... have you ever watched the FOOD network. . . .He said he could make it before the pizza guy can deliver one. He made his own dough, and his own sauce. He used sun dried tomatoes, and some other simple stuff for his sauce. The pizza looked easy to make, and looked damn tastey too! He even showed what you could do with the left over dough. I don't ever watch tv, but I checked the link. If you notice, the "inactive prep time" is an hour and 20 minutes. Probably for the dough to rise, but it wouldn't be bad if the dough were premade... :yum: Link to comment Share on other sites More sharing options...
SteveAustin Posted January 7, 2004 Share Posted January 7, 2004 Tapenade recipe: 1 cup Kalamata olives, rinsed and pitted 1 cup Spanish olives with pimentos 2 tablespoons capers 1-2 garlic cloves, pressed 1 cup pine nuts 1 tablespoon extra virgin olive oil 1 tablespoon fresh lemon juice (don't use anything but fresh, c'mon) 1/2 teaspoon dried thyme or basil (or 1/4 cup fresh leaves) 1/4 teaspoon freshly ground black pepper 1-1/2 - 2 cups stemmed parsley, chopped I usually use 1/2 cup pine nuts. Toast the pine nuts very lightly (they burn easily so watch them and turn the toaster oven off as soon as you see them tan the least bit or start to make a sizzle sound) and chop them before putting all ingredients in a food processor or using a hand blender / chopper. Blend it until it's just smooth enough to spread but don't turn it into a paste. Keeps a week in the refrigerator, flavors intensify with age, and is great on crackers, a sandwich or in omelettes or deviled eggs. This is a kick ass appetizer. Link to comment Share on other sites More sharing options...
Guest WebsterUno Posted January 7, 2004 Share Posted January 7, 2004 Originally posted by bathoræ I don't ever watch tv, but I checked the link. If you notice, the "inactive prep time" is an hour and 20 minutes. Probably for the dough to rise, but it wouldn't be bad if the dough were premade... :yum: yeah, I think thats the time it takes for the dough to double in size. You should see him though...he made that dough pretty fast...and simple too. -sounds good Steve! Link to comment Share on other sites More sharing options...
king kong Posted January 8, 2004 Share Posted January 8, 2004 THE BEST FIRE CHILI... 3 pounds beef chuck tender 2 tablespoons onion powder 2 tablespoons paprika 1 1/2 teaspoons cayenne pepper 2 cubes beef bouillon 1/2 cup canned beef broth 3 ounces tomato sauce 1 tablespoon juice from cooked jalapeno (see note) 1 quart water 6 1/2 tablespoons chili powder 1 tablespoon cumin 1 1/2 teaspoons garlic powder 1/2 teaspoon white pepper 3/8 teaspoon salt 1 can of baked beans Cut meat in cubes, brown in a large, heavy dutch oven. Add onion powder, paprika, cayenne, bouillon, beef broth, tomato sauce, jalapeno juice and water. Cook over low heat for about 2 hours, adding more water as needed, until meat is tender. Add chili powder, cumin, garlic powder and pepper, cook for 20 to 30 minutes more. Add salt just before serving. Makes 6 servings. note: To make jalapeno juice, chop pepper coarsely and boil in small amount of water, reduce slightly, then strain out pepper and seeds. SPRINKLE SHREDDED MOZZARELLA OR CHEDDAR CHESSE ON TOP http://www.chasenschili.com/images/chili_bowl.jpg'> Link to comment Share on other sites More sharing options...
casekonly Posted January 8, 2004 Share Posted January 8, 2004 ok, good quick recipe....my homie showed me how to make this. he's a grill king. anyway, jalapeno burgers what you need jalapeno peppers fresh ground beef onion salt garlic salt (monterrey jack or pepper jack cheese if necessary) ok, so, dice the jalapenos up into small squares...make them look like relish for hotdogs. ok, now, take a ball of meat and take a nice scoopf of your peppers and start working them into the burger...once they are fairly evenly distrubted throughout the meat, take your garlic salt and onion salt and add a healthy splash of both to your burger ball...now, work the burger over one more time, getting your ingredients distributed evenly, once more...now, fire up the stove or grill (better choice), and cook you burgers...add cheese after burger is cooked..melt hat shit on there...whatever. if you're a weenie about spicey stuff, adda little honey and or worcestershire sauce...just a little of both...for taste. good stuff. the people i've cooked these burgers for all dig them. let me know if you make some and reactions and whatnot. Link to comment Share on other sites More sharing options...
23578 Posted January 8, 2004 Share Posted January 8, 2004 my man bobby flay can cook some turkey burgers. he uses some brie cheeze about an ounce, and a teaspoon of jam, molds the turkey around it. cooks that shit till it's done, and serves it up with sliced onion, lettuce, tomato, fucking ketchup and mustard optional bitch. that's some shit there. Link to comment Share on other sites More sharing options...
Guest Party boy Posted January 8, 2004 Share Posted January 8, 2004 "ya can i get a number 2 with no pickles and mr. pibb for the drink, thanks" or else it's dinner on a mirror.. Link to comment Share on other sites More sharing options...
casekonly Posted January 8, 2004 Share Posted January 8, 2004 pepsi! no coke! Link to comment Share on other sites More sharing options...
26SidedCube Posted January 8, 2004 Share Posted January 8, 2004 Life Off The Back of a Can of Campbells Good shit for the veg heads.. I didn't eat meat for 4 years up until 2002... but this shit kept me fed. Easy as shit to make, cheap, and busting out a huge batch is easy as spaghetti... cook this shit for girls, too... watch 'em swoon. I've got a dope enchillada recipe I'll post up later, too. Broccoli-Noodle Aushwitz Ingredients: (I'm leaving all the amounts up to common sense. You don't want this stuff soupy, you just want the Cream of Mushroom to act as a sauce... not a soup) 1 can Cream of Mushroom soup (Campbell's) Parmesean Cheese (i.e. Kraft; pre-powdered) 1 bag noodles (I prefer bowtie for this) Salt Pepper Frozen Broccoli. 1 can sliced mushrooms (I dunno the size, the small one) Preparation: In separate pots: Steam broccoli on VERY LOW in little water (don't burn the shit!) Cook up the soup till it's good and creamy (creamier the better, duh); I like to add my additional mushrooms while cooking Boil noodles til soft In one big-ass pot add all ingrediants, stir, add Parmesean cheese as much as desired (the more the tastier), add salt and pepper. You'll be able to smell how good this shit is while it's cooking up... P.S. : Fuck Pepsi. That's a character flaw. Link to comment Share on other sites More sharing options...
casekonly Posted January 8, 2004 Share Posted January 8, 2004 just wondering if Raven is scanning these recipes trying anything out??? i'm considering trying a couple of things out.... Link to comment Share on other sites More sharing options...
Guest WebsterUno Posted January 8, 2004 Share Posted January 8, 2004 *believe* I make a mean mushroom burger. Im gonna have to try that jalapeno burger oneof these days...sounds fucking good. Ill drop the science here. I made those Double Stuffed Potatoes last night... mmmm..mmmm...mmmmmmMMMMM So good, Im doing an encore performance tonight. My friends and fam loved it! They asked me to do the same thing tonight, only twice as much. I dont like creamy shit too much, except in my chowder. I like pepsi over coke. "mustard optional bitch." :lol: Link to comment Share on other sites More sharing options...
26SidedCube Posted January 8, 2004 Share Posted January 8, 2004 Let's get one thing straight... Pepsi is the soft drink equivalent of Fred Durst. They go overboard on every advertising campaign, got Brittney Spears to sell their shitty product, the very name Pepsi was one of the original names for Coca-Cola, and after all of that... Coke still has 41% of the ENTIRE beverage Industry. Drink Coke, they're evil. Pepsi's lame ass. Not to burst any bubbles. Link to comment Share on other sites More sharing options...
Dr. Dazzle Posted January 8, 2004 Share Posted January 8, 2004 I'm so close to enrolling in catering college you don't even know..... Link to comment Share on other sites More sharing options...
Guest WebsterUno Posted January 8, 2004 Share Posted January 8, 2004 Originally posted by 26SidedCube Not to burst any bubbles. I like the sweet taste of Pepsi. But, Coke goes better with Cognac. If I get the choice...its Pepsi over Coke though. No bubble has been busted. :) Go for it Dr. D! Link to comment Share on other sites More sharing options...
Dr. Dazzle Posted January 8, 2004 Share Posted January 8, 2004 Originally posted by WebsterUno Go for it Dr. D! My parents are both trained chefs. They actually met at catering school. But neither of them chose to do it as a profession, I don't know why. I don't want to sound like everyone else, but my mum is a truelly amazing cook, and I can tell that she regrets not pursuing it as a career. My parents are making plans to move abck to England and open a restaurant, which I think would be absolutely awesome. I think I'm a good cook, I definitely take after my parents (I don't have the patience to type out entire recipes on here). The only thing that's stopping me is I don't know how well I would deal with the pressure of working in a top class kitchen. I mean, I've worked in regular restaurants and those get hectic as hell....working in 10 times that everyday would be hard to stick with..... Link to comment Share on other sites More sharing options...
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