>>Everyone's got to eat cooking contest! Win points and month passes!
Food Porn
1 Lb. ground beef
1 pack taco seasoning
1/2 cup ketchup
1 can chilly beans
1 pack jiffy corn bread mix
1 cup cheddar
Brown ground beef add taco seasoning when done drain put at bottom of baking dish
top with ketchup sprinkle 1/3 of the cheddar top with chilly beans sprinkle 1/3 cheddar.
Prepare corn bread mix add in some cheddar reserve a little to top the corn bread mix
after topping dish bake according to corn bread instructions.
Enjoy.
1 Lb. ground beef
1 pack taco seasoning
1/2 cup ketchup
1 can chilly beans
1 pack jiffy corn bread mix
1 cup cheddar
Brown ground beef add taco seasoning when done drain put at bottom of baking dish
top with ketchup sprinkle 1/3 of the cheddar top with chilly beans sprinkle 1/3 cheddar.
Prepare corn bread mix add in some cheddar reserve a little to top the corn bread mix
after topping dish bake according to corn bread instructions.
Enjoy.
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Awesomeness on a plate. It's a meal fit for a fucking king! :drool2:
The worst part of it was having to go back to work afterwards. I was ready for a nap. :1orglaugh
The worst part of it was having to go back to work afterwards. I was ready for a nap. :1orglaugh
Petra
Cult Mother and Simpering Cunt
Awesomeness on a plate. It's a meal fit for a fucking king! :drool2:
The worst part of it was having to go back to work afterwards. I was ready for a nap. :1orglaugh
Is that from a restaurant?? Looks pretty good.
Pretty good?!? Pretty good??? That's an order of lamb shanks from Tommy's Joynt! The items on that tray far surpass the quality of the ambrosia and nectar of the gods. What you are seeing in that picture is nothing other than a piece of glory. I guarantee you that consuming it is the closest you'll ever come to having an orgasm with your tongue. :yummie:
Anyway, as for the recipe, here it is, straight from the cook's mouth. It starts at around 4:40. Sorry about the douchebag in the video.
Did you pay for it with your moderator salary? :tongue:
C.K. Lawrence
Closed Account
1/4 cup of cooking oil or 2 heaping table spoons of butter in a fry pan
3 potatoes cubed into slim chunks
... throw 'em into a frying pan on near high temperature so they crisp well
while these brown prepare the following
1 bell pepper (red, yellow or green / diced)
1 tomato (diced)
4-5 thick slices of brick cheese (diced / thinly sliced, doesn't matter)
6-8 mushrooms of your choice (sliced thin)
1/2 an onion (well chopped)
flip your hashbrowns which should be crispy brown and place contents well sorted on top allowing cheese to melt together with the remainder
quickly cut a lemon in half and squeeze the juices throughout your meal
grab 3-4 medium eggs and crack them over the meal
allow eggs to finish to your liking
from here you can either leave your eggs runny and prepare some toast for dipping or mash the whole dish together, it should be finished
this is my breakfast specialty, i know it's not that uncommon but the way i can make it at times seems to be, i have received my share of compliments on it and i find it quite delicious
*maybe i'll add a picture sometime
3 potatoes cubed into slim chunks
... throw 'em into a frying pan on near high temperature so they crisp well
while these brown prepare the following
1 bell pepper (red, yellow or green / diced)
1 tomato (diced)
4-5 thick slices of brick cheese (diced / thinly sliced, doesn't matter)
6-8 mushrooms of your choice (sliced thin)
1/2 an onion (well chopped)
flip your hashbrowns which should be crispy brown and place contents well sorted on top allowing cheese to melt together with the remainder
quickly cut a lemon in half and squeeze the juices throughout your meal
grab 3-4 medium eggs and crack them over the meal
allow eggs to finish to your liking
from here you can either leave your eggs runny and prepare some toast for dipping or mash the whole dish together, it should be finished
this is my breakfast specialty, i know it's not that uncommon but the way i can make it at times seems to be, i have received my share of compliments on it and i find it quite delicious
*maybe i'll add a picture sometime
Vanilla Bear
Bears For Life
Not nicely served. Look at how the gravy run over the edge of the plate.Awesomeness on a plate. It's a meal fit for a fucking king! :drool2:
The worst part of it was having to go back to work afterwards. I was ready for a nap. :1orglaugh
Btw you have real Brötchen in America?! Oh and yeah I know what you mean. "Fressnarkose" (Munch-narcosis?)
Oh the pizza looks delicious!! What kinda oven do you got?should I or should I not?
bruschetta
margherita pizza
Croque monsieur
View attachment 217325
Caprese Sandwich
The other things look nice, too. Just the bruschetta looks like someone (or many) jizzed all over it.
squallumz
knows petras secret: she farted.
seafood lovers, rejoice! this is one of my signature dishes. its taken me years to perfect it.
the black bean sauce can be used with most and protein.
black beans are not the mexican kind in a can, they can be found at most asian markets. they are salty and taste a lot like soy sauce with texture.
i made: clams in black bean sauce with family style tofu and steamed rice. recipe is for the clams only.
1.5 pounds manilla clams
1 green bell pepper cut in chunks
optional addition of red bellpeper can be added to taste.
1 large white onion cut into large pieces
5-6 cloves garlic, minched
1 thumb sized piece of ginger, minced
2 green scallions sliced (including whites)
1/4 cup chinese blackbeans (fermented soy beans) (wash them to remove extra salt before cooking)
3-5 tblspoon soysauce (to taste)
2 tblspoon xiao xing (chinese cooking rice wine) or sherry
3 tblspoon sugar
1/2 cup stock (chicken or vegetable)
cornstarch slurry (3tblspoon cornstach mixed with water to form thick paste)
add hot chilli flakes to taste (spicy is good!)
heat wok on high.
when smoking, add 2 tblspoon oil (vegetable or peanut)
add vegetables (including chinese black beans) and toss to stirfry until barely blistered.
remove veggies and put aside.
clean wok, then heat again, add new oil.
add clams and toss until clams open and release their liquid. do not drain any of the clams liquid!!
add cooking wine
add veggies
toss.
add wet ingredients (soy, sugar, extra stock (if needed)) and cornstarch slurry.
bring to boil. when boiling, cornstarch will thicken sauce.
serve after all clams open up and sauce thickens.
serve with hot steamed rice.
the black bean sauce can be used with most and protein.
black beans are not the mexican kind in a can, they can be found at most asian markets. they are salty and taste a lot like soy sauce with texture.
i made: clams in black bean sauce with family style tofu and steamed rice. recipe is for the clams only.
1.5 pounds manilla clams
1 green bell pepper cut in chunks
optional addition of red bellpeper can be added to taste.
1 large white onion cut into large pieces
5-6 cloves garlic, minched
1 thumb sized piece of ginger, minced
2 green scallions sliced (including whites)
1/4 cup chinese blackbeans (fermented soy beans) (wash them to remove extra salt before cooking)
3-5 tblspoon soysauce (to taste)
2 tblspoon xiao xing (chinese cooking rice wine) or sherry
3 tblspoon sugar
1/2 cup stock (chicken or vegetable)
cornstarch slurry (3tblspoon cornstach mixed with water to form thick paste)
add hot chilli flakes to taste (spicy is good!)
heat wok on high.
when smoking, add 2 tblspoon oil (vegetable or peanut)
add vegetables (including chinese black beans) and toss to stirfry until barely blistered.
remove veggies and put aside.
clean wok, then heat again, add new oil.
add clams and toss until clams open and release their liquid. do not drain any of the clams liquid!!
add cooking wine
add veggies
toss.
add wet ingredients (soy, sugar, extra stock (if needed)) and cornstarch slurry.
bring to boil. when boiling, cornstarch will thicken sauce.
serve after all clams open up and sauce thickens.
serve with hot steamed rice.
Cream of Almond Soup
Ingredients:
1/2 lb Almonds
1/2 cup Almond Paste
3 qt Chicken Stock
3/4 cup Butter
3/4 cup Flour
1 qt Heavy Cream
Instructions:
1. Grind the almonds into dust.
2. In a large pot, mix the almond dust and the almond paste with the chicken stock.
3. Simmer for about 1 hour.
4. In a separate pan melt the butter on low heat.
5. Add the flour and cook for 1 minute.
6. Temper in the heavy cream.
7. Sprinkle in some sugar to taste. (Optional)
8. Heat to 165°.
This is a like totally amazing soup! I have been perfecting this recipe for the last few years and I believe I have it down. Everyone I have made it for has loved it. So try it and let me know if you like it as much as I do.
Ingredients:
1/2 lb Almonds
1/2 cup Almond Paste
3 qt Chicken Stock
3/4 cup Butter
3/4 cup Flour
1 qt Heavy Cream
Instructions:
1. Grind the almonds into dust.
2. In a large pot, mix the almond dust and the almond paste with the chicken stock.
3. Simmer for about 1 hour.
4. In a separate pan melt the butter on low heat.
5. Add the flour and cook for 1 minute.
6. Temper in the heavy cream.
7. Sprinkle in some sugar to taste. (Optional)
8. Heat to 165°.
This is a like totally amazing soup! I have been perfecting this recipe for the last few years and I believe I have it down. Everyone I have made it for has loved it. So try it and let me know if you like it as much as I do.
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Vanilla Bear
Bears For Life
Eehhh...still? :dunno:It's a fucking hofbrau, for fuck's fucking sake, not a five-star restaurant!
Recipe-
Two slices bread. Any bread may be used, but I enjoy whole wheat.
Peanut butter. I prefer crunchy, but this may be left to taste
Some form of jelly, jam, or fruit preserves
Spread peanut butter on one slice of bread.
Spread jelly on the other slice.
Press together with slight pressure, making sure the peanut butter and jelly sides are facing.
You may slice the sandwich if you prefer. Serve at room temperature with cold beer.
Re: >>Everyone's got to eat cooking contest Win points and month passe dariustonexxx2
1 recipeFor a good mixture is the following:- 1 l. of water- 2 kg of flour- 20 g of fresh yeast (7 of the dry)- 50 g of sea saltof course, the amount may be increased or decreased according to theneeds, as well as the yeast must be decreased if the ambient temperatureis greater than the 23-25ƒC (eg in summer).A mixture obtained according to the recipe would produce 3.070 kg of doughready, sufficient to prepare 4 trays suitable for an oven from home.2. To make the dough, carry two containers sufficientlycapacious in which you will have in each one half of the flour. Dividethe water in two containers where loose in a salt and in the other theyeast, pour the salt solution in a container of flour andsolution of yeast in the container. Mix separately up toWhen two compounds have not become consistent, then add the twoand finish mixes the 'impastazione only when the dough will beSmooth, velvety and appropriately moist.If you will have a kneading machine proceed, always startingthe flour, then enter the water where you have dissolved the yeast,making sure to leave 2 dl to dissolve the saltadd when the mixture reaches a certain size. Avoidalways put in close contact salt and yeast because the firstprevents the second to carry out its function.The dough will be ready when the bowl of the machine remainsperfectly clean.At this point one can proceed to cut the dough to formweight of loaves desired according to the thickness of the pizza you wanthave after cooking.Before proving you can put the dough in the fridge2-6ƒC to proceed to the maturation of the pasta which, according to theset temperature, respectively, turns out to be 24 to 6-8 hours3. The risingIs to let the dough rest (in the center of the pan wherethen be cooked) for about 3 hours at roomconstant (23ƒC), an operation which allows the yeast to produce gasthat make the dough swell.The leavened dough must be stretched in the pan with thefinger pressure until obtaining a homogeneous layer that reaches thesides of the bowl, the same course before laying the dough willbe lightly oiled.At this point the pasta should be coated with the tomato, if the pizza willbe red, or white if the oil and let stand for at least 1 hourprior to cooking.If the dough has been in the fridge for the maturation, for a correctrising, after opening the refrigerator handle the dough as if it werejust mixed, then to perform the rising respecting thesame time.4. The cookingIt 's the last thing but is the most important because it allows, ifproperly executed, to enhance the whole quality of the product.In a household oven cooking temperature will be an average of 250ƒCfor a time which varies between 12-15 minutes. So it is not approvedset to maximum and made to arrive at room temperature before proceeding to thecooking pizza.For these reasons, the cooking must be done in two different times:* Bake for about 8-10 minutes on the dough with the tomato, ifred, or just spread with oil.* Remove the pan from the oven, make the stuffing according to recipeto be obtained, then replace the baking tray in the oven to complete thecooking pasta and ingredients with the remaining time.If you want to taste the scent and fragrance in all its intensity,pizza must be eaten fresh from the oven.
1 recipeFor a good mixture is the following:- 1 l. of water- 2 kg of flour- 20 g of fresh yeast (7 of the dry)- 50 g of sea saltof course, the amount may be increased or decreased according to theneeds, as well as the yeast must be decreased if the ambient temperatureis greater than the 23-25ƒC (eg in summer).A mixture obtained according to the recipe would produce 3.070 kg of doughready, sufficient to prepare 4 trays suitable for an oven from home.2. To make the dough, carry two containers sufficientlycapacious in which you will have in each one half of the flour. Dividethe water in two containers where loose in a salt and in the other theyeast, pour the salt solution in a container of flour andsolution of yeast in the container. Mix separately up toWhen two compounds have not become consistent, then add the twoand finish mixes the 'impastazione only when the dough will beSmooth, velvety and appropriately moist.If you will have a kneading machine proceed, always startingthe flour, then enter the water where you have dissolved the yeast,making sure to leave 2 dl to dissolve the saltadd when the mixture reaches a certain size. Avoidalways put in close contact salt and yeast because the firstprevents the second to carry out its function.The dough will be ready when the bowl of the machine remainsperfectly clean.At this point one can proceed to cut the dough to formweight of loaves desired according to the thickness of the pizza you wanthave after cooking.Before proving you can put the dough in the fridge2-6ƒC to proceed to the maturation of the pasta which, according to theset temperature, respectively, turns out to be 24 to 6-8 hours3. The risingIs to let the dough rest (in the center of the pan wherethen be cooked) for about 3 hours at roomconstant (23ƒC), an operation which allows the yeast to produce gasthat make the dough swell.The leavened dough must be stretched in the pan with thefinger pressure until obtaining a homogeneous layer that reaches thesides of the bowl, the same course before laying the dough willbe lightly oiled.At this point the pasta should be coated with the tomato, if the pizza willbe red, or white if the oil and let stand for at least 1 hourprior to cooking.If the dough has been in the fridge for the maturation, for a correctrising, after opening the refrigerator handle the dough as if it werejust mixed, then to perform the rising respecting thesame time.4. The cookingIt 's the last thing but is the most important because it allows, ifproperly executed, to enhance the whole quality of the product.In a household oven cooking temperature will be an average of 250ƒCfor a time which varies between 12-15 minutes. So it is not approvedset to maximum and made to arrive at room temperature before proceeding to thecooking pizza.For these reasons, the cooking must be done in two different times:* Bake for about 8-10 minutes on the dough with the tomato, ifred, or just spread with oil.* Remove the pan from the oven, make the stuffing according to recipeto be obtained, then replace the baking tray in the oven to complete thecooking pasta and ingredients with the remaining time.If you want to taste the scent and fragrance in all its intensity,pizza must be eaten fresh from the oven.
Here's a variation on 2 different American dishes.
The first is scalloped corn...basically a baked mixture of cream corn & crackers.
The second is the famous "green bean casserole" (sp) used around holiday time in the USA.
My ingredients...
2 15 oz cans (or equiv fresh) french cut green beans
3 15 oz cans cream style corn
1 small can of mushrooms
Mix together...then add...either salad croutons or stuffing crumbs to your liking.
Put the mixture in a baking dish...top with more crumbs...shredded cheese...seasonings of your choice. (Mrs. Dash works good)
Bake covered at 350* for about 45 minutes.
:drool2:
The first is scalloped corn...basically a baked mixture of cream corn & crackers.
The second is the famous "green bean casserole" (sp) used around holiday time in the USA.
My ingredients...
2 15 oz cans (or equiv fresh) french cut green beans
3 15 oz cans cream style corn
1 small can of mushrooms
Mix together...then add...either salad croutons or stuffing crumbs to your liking.
Put the mixture in a baking dish...top with more crumbs...shredded cheese...seasonings of your choice. (Mrs. Dash works good)
Bake covered at 350* for about 45 minutes.
:drool2:
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