The official RECIPE thread.
#103
12-03-2006, 09:19 PM
RE: The official RECIPE thread.
ORIGINAL: playa256
What is the price of the ingredients?? (all of them. 
)
ORIGINAL: badassb5
I'm sure if one wanted to they could add said weed
I'm sure if one wanted to they could add said weed
)
#105
12-03-2006, 10:42 PM
RE: The official RECIPE thread.
ORIGINAL: playa256
Hmm. I'll look into it. Does it smell "different" when you make it???
ORIGINAL: badassb5
Well, to make the cookies themselves probably 25-30 dollars if you need all the ingredients. If you wanted to add the special ingredient add another 40-70 depending on the quality
ORIGINAL: playa256
What is the price of the ingredients?? (all of them. )
ORIGINAL: badassb5
I'm sure if one wanted to they could add said weed
I'm sure if one wanted to they could add said weed
)
#107
12-04-2006, 07:12 PM
Senior Administrator
Join Date: Feb 2005
Location: Lotsa places, currently Metro D.C., USA
Posts: 13,574
RE: The official RECIPE thread.
This isn't my recipie, but I got it from a co-worker of mine, years ago. Tasted pretty good. So, who's gonna test all of these recipies out, beffore we publcih.
...And, how do get those cookies to stay lit in the bowl?
Hot as Hell Chicken on Chinese Noodles
PEANUT SAUCE
2 tsp. peeled, chopped fresh ginger
2 tsp. chopped cilantro
2 cloves garlic
2 fresh jalapeno peppers
1/2 cup red wine vinegar
1/2 cup soy sauce
1 cup creamy peanut butter
2 tsp. curry powder, toasted
1/4 cup honey
2 tsp. dark sesame oil
~~~~~~~~~~~~~~~~~~~~~~~
1 Tbsp. olive oil
4 (6 oz.) chicken breast halves
1/2 cup dry sherry
1 cup sweet hot chile sauce
1/2 lb. dried Chinese egg noodles, cooked
1/2 cup dry-roasted peanuts or cashews
3 to 4 green onions, minced
To prepare the peanut sauce, combine the ginger, cilantro, garlic, jalapenos, vinegar, soy sauce, and peanut butter in the bowl of a food processor and process until smooth. Scrape down the sides of the bowl and add the curry power, honey, and sesame oil; process until smooth. Set aside.
Meanwhile, in a very large sauté pan, heat the oil over high heat until smoking hot. Put the chicken breasts in the pan and brown them well, about 2 minutes on each side. Decrease the heat to medium and cook for another 2 to 3 minutes. Add the sherry, increase the heat to high, and cook until about half of the sherry remains, 2 to 3 minutes. Add the chile sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles.
Put the noodles in the pasta insert and set the pot of boiling water on in the stockpot and cook for about 2 minutes to heat through. Strain the cooked noodles and place in a large bowl. Toss them with 1/2 cup of the peanut sauce and place on a serving platter. Serve excess chile sauce poured over the chicken breast on top of bed of noodles. Top with nuts and scallions. Serve hot.
Yield: 4 servings
...And, how do get those cookies to stay lit in the bowl?
Hot as Hell Chicken on Chinese Noodles
PEANUT SAUCE
2 tsp. peeled, chopped fresh ginger
2 tsp. chopped cilantro
2 cloves garlic
2 fresh jalapeno peppers
1/2 cup red wine vinegar
1/2 cup soy sauce
1 cup creamy peanut butter
2 tsp. curry powder, toasted
1/4 cup honey
2 tsp. dark sesame oil
~~~~~~~~~~~~~~~~~~~~~~~
1 Tbsp. olive oil
4 (6 oz.) chicken breast halves
1/2 cup dry sherry
1 cup sweet hot chile sauce
1/2 lb. dried Chinese egg noodles, cooked
1/2 cup dry-roasted peanuts or cashews
3 to 4 green onions, minced
To prepare the peanut sauce, combine the ginger, cilantro, garlic, jalapenos, vinegar, soy sauce, and peanut butter in the bowl of a food processor and process until smooth. Scrape down the sides of the bowl and add the curry power, honey, and sesame oil; process until smooth. Set aside.
Meanwhile, in a very large sauté pan, heat the oil over high heat until smoking hot. Put the chicken breasts in the pan and brown them well, about 2 minutes on each side. Decrease the heat to medium and cook for another 2 to 3 minutes. Add the sherry, increase the heat to high, and cook until about half of the sherry remains, 2 to 3 minutes. Add the chile sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles.
Put the noodles in the pasta insert and set the pot of boiling water on in the stockpot and cook for about 2 minutes to heat through. Strain the cooked noodles and place in a large bowl. Toss them with 1/2 cup of the peanut sauce and place on a serving platter. Serve excess chile sauce poured over the chicken breast on top of bed of noodles. Top with nuts and scallions. Serve hot.
Yield: 4 servings
#109
12-06-2006, 07:02 AM
RE: The official RECIPE thread.
ORIGINAL: lauren5757
Well I figured this would be a good off-topic thread that would actually benefit people.... I have some wonderful recipes but they are out in the kitchen in my recipe book and don't want to get up to get them tonight. I love to cook and bake and all stuff that is homemade, I don't claim to bake and then make stuff that is half box-cake or whatever.
Chef--- do you have any good cheesecake recipes? My boyfriend is obsessed with cheesecakes!!! It drives me insane. I always want to try other recipes and then I ask him what he wants and it's always a cheescake! So I'm always trying to find new cheesecake recipes to make it a little bit more interesting.
Well I figured this would be a good off-topic thread that would actually benefit people.... I have some wonderful recipes but they are out in the kitchen in my recipe book and don't want to get up to get them tonight. I love to cook and bake and all stuff that is homemade, I don't claim to bake and then make stuff that is half box-cake or whatever.
Chef--- do you have any good cheesecake recipes? My boyfriend is obsessed with cheesecakes!!! It drives me insane. I always want to try other recipes and then I ask him what he wants and it's always a cheescake! So I'm always trying to find new cheesecake recipes to make it a little bit more interesting.
******-A right I am obsessed with them.
#110
12-06-2006, 11:53 AM
Lvl-65 Sorceress: 9,571-HP/7,796-EP
Join Date: Feb 2005
Location: The other side of midnight.
Posts: 7,462
RE: The official RECIPE thread.
Kelly's Lobster Bisque
½ stick butter
½ cup each of diced onion, celery and carrots
2 cloves minced garlic or more if you like
1 15 ounce can diced tomatoes, partially drained
1 bay leaf
2 tsp black peppercorns
1 tbsp. Fresh tarragon (or 2 tsp. Dried)
1 tbsp. Paprika
melt butter and add all of the above and cook till tender.
Add ½ cup flour and sauté for ten minutes
Take pot off burner and add:
1 cup good dry white wine
2 tbsp. Brandy
return pot to burner and stir well to incorporate the flour, then add:
1 quart of fish stock or bottled clam juice (or a combination of the two to make one quart)
1 quart light cream
8 ounces heavy cream
2 tsp. Salt
½ tsp white pepper
Bring to a boil, stirring occasionally, reduce to simmer for 30 min.
Take bisque off heat and strain through a fine sieve. Press down on the solids to extract the liquid, return to heat.
Dissolve 2 tbsp cornstarch in 3 tbsp cold water and add to bisque to thicken. Then add cooked seafood, chopped to desired coarseness.
Can use: 7 ounce frozen cooked lobster, frozen shrimp, or refrigerated canned lobster claw meat (Foods from the Sea brand at Whole Foods, comes in 16 oz can which is way more than bisque recipe or pasta recipe needs)
Lobster Bisque as a Pasta Sauce
Ingredient changes:
For the one quart fish stock, I use:
½ c bottled clam juice
3 ½ c fish stock (dissolve 1 ½ cubes fish flavored bouillon and 1 tsp. Chicken bouillon granules)
Reduced heavy cream to:
½ cup
omitted light cream
Seafood used
1 7 ounce frozen cooked lobster meat, thawed in refrigerator
About one cup cooked shrimp, cut up in small pieces
About ½ cup canned claw crab meat
Did not strain the bisque, if you don’t like whole peppercorns, use cracked pepper.
Use more cornstarch & water to thicken as desired
Serve over hot pasta.
Sauce made enough for 8 – 10 servings, can stretch the recipe by adding more fish stock and cream.
½ stick butter
½ cup each of diced onion, celery and carrots
2 cloves minced garlic or more if you like
1 15 ounce can diced tomatoes, partially drained
1 bay leaf
2 tsp black peppercorns
1 tbsp. Fresh tarragon (or 2 tsp. Dried)
1 tbsp. Paprika
melt butter and add all of the above and cook till tender.
Add ½ cup flour and sauté for ten minutes
Take pot off burner and add:
1 cup good dry white wine
2 tbsp. Brandy
return pot to burner and stir well to incorporate the flour, then add:
1 quart of fish stock or bottled clam juice (or a combination of the two to make one quart)
1 quart light cream
8 ounces heavy cream
2 tsp. Salt
½ tsp white pepper
Bring to a boil, stirring occasionally, reduce to simmer for 30 min.
Take bisque off heat and strain through a fine sieve. Press down on the solids to extract the liquid, return to heat.
Dissolve 2 tbsp cornstarch in 3 tbsp cold water and add to bisque to thicken. Then add cooked seafood, chopped to desired coarseness.
Can use: 7 ounce frozen cooked lobster, frozen shrimp, or refrigerated canned lobster claw meat (Foods from the Sea brand at Whole Foods, comes in 16 oz can which is way more than bisque recipe or pasta recipe needs)
Lobster Bisque as a Pasta Sauce
Ingredient changes:
For the one quart fish stock, I use:
½ c bottled clam juice
3 ½ c fish stock (dissolve 1 ½ cubes fish flavored bouillon and 1 tsp. Chicken bouillon granules)
Reduced heavy cream to:
½ cup
omitted light cream
Seafood used
1 7 ounce frozen cooked lobster meat, thawed in refrigerator
About one cup cooked shrimp, cut up in small pieces
About ½ cup canned claw crab meat
Did not strain the bisque, if you don’t like whole peppercorns, use cracked pepper.
Use more cornstarch & water to thicken as desired
Serve over hot pasta.
Sauce made enough for 8 – 10 servings, can stretch the recipe by adding more fish stock and cream.