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hells cookbook, deathFMs most deathly on best recepies
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 Dark
Commodore
Joined: Jul 25, 2005
Member#: 589
Posts: 3246
Location: Ottawa, Ontario
    
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 Posted:
Tue Jun 28, 2011 3:07 am Post subject: |
 
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| Eskidead wrote: |
Millionbøf (million steak)
Serves 4
500 grams of minced beef about 10-15% fat
2 large onions
3 dl beef stock
2 big tbsp flour
1 dl water
Salt and pepper
Dark food color
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1. Dice the onions.
2. Brown the minced beef and add the onions. Let them fry for 3-4 minutes.
3. Add the beef stock, set the heat to low and let it simmer for 10 minutes.
4. Shake the flour and water together and pour it slowly into the dish and stir until the dish become thicker.
5. Add some dark food coloring, salt and pepper.
Serve the "million steak" with mashed potatoes....need a recipe for that too? Well, here it is:
Mashed potatoes
(basic Danish recipe)
1 kg peeled potatoes
1 big tbsp of butter
1½ dl milk
2 tsp salt
Freshly grinded pepper
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1. Cut the potatoes in thin slices and boil them for 20-25 minutes.
2. Drain off nearly all the water and add the butter and leave it to melt.
3. Beat the potatoes and add the milk little by little, and in the end salt & pepper to taste.
Bon appetit! |
I think its funny that the basic "danish" recipe for the mashed potatoes is the default recipe for 95% of the world. LAWL |
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 RAM
Commodore
Joined: Sep 11, 2009
Member#: 8800
Posts: 3271
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Posted:
Tue Jun 28, 2011 4:24 am Post subject: |
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Using a knife, spread a generous layer of peanut butter on one slice of bread.
Clean the knife with a napkin or use another knife so the peanut butter and jelly don't mix in their containers.
Spread jelly or jam on the other slice of bread. Use slightly less jelly than peanut butter.
Put the two pieces of bread together with the peanut butter and jelly sides facing one another. Cut the sandwich in half for easier eating.
Things You'll Need
Peanut Butter
Jam Or Jelly
2 slices breads
Read more: How to Make a Peanut Butter and Jelly Sandwich | eHow.com http://www.ehow.com/video_1323_make-peanut-butter.html#ixzz1QYqr2juG |
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 Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
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Posted:
Tue Jun 28, 2011 5:35 am Post subject: |
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| Dark wrote: |
| I think its funny that the basic "danish" recipe for the mashed potatoes is the default recipe for 95% of the world. LAWL |
Lots of people make it with root vegetables like carrots, celery, onions or add herbs and spices like parsley, chives, cinnamon, nutmeg, sage, lemon balm etc. and they consider that to be the standard recipe. |
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RAM
Commodore
Joined: Sep 11, 2009
Member#: 8800
Posts: 3271
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Posted:
Tue Jun 28, 2011 5:55 am Post subject: |
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How to Boil Water
Difficulty:
Easy
Instructions
Things You'll Need
water!
Groceries
Cooking Pots
Pot Holders
Teapots
Pot holders
1
Choose a pot that's large enough to hold the amount of water you want to boil, and has a lid that fits.
2
Remember that the pot might have to be bigger than you'd think if you're going to add food to the water. Without enough room in the pot, for example, rice or pasta will boil over.
3
Place the pot on a stove burner and pour cold water from a measuring cup into the pot. Or, if you're doing something such as cooking pasta and don't need to measure, just run cold water from the tap into the pot, then place the pot on the burner.
4
Turn the burner to high. Cover the pot.
5
Check for steam escaping from under the lid, then lift the lid carefully to see how the water is doing.
6
Look at the water. If large bubbles are rising from the bottom of the pot to the surface, the water is boiling.
Read more: How to Boil Water | eHow.com http://www.ehow.com/how_2295_boil-water.html#ixzz1QZDNKFRQ |
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Dark
Commodore
Joined: Jul 25, 2005
Member#: 589
Posts: 3246
Location: Ottawa, Ontario
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Posted:
Tue Jun 28, 2011 9:04 am Post subject: |
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| Eskidead wrote: |
| Dark wrote: |
| I think its funny that the basic "danish" recipe for the mashed potatoes is the default recipe for 95% of the world. LAWL |
Lots of people make it with root vegetables like carrots, celery, onions or add herbs and spices like parsley, chives, cinnamon, nutmeg, sage, lemon balm etc. and they consider that to be the standard recipe. |
Thats sounds nasty... |
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 Basher
Commodore
Joined: Feb 19, 2010
Member#: 10128
Posts: 3826
Location: Ebil domain
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Posted:
Tue Jun 28, 2011 11:22 am Post subject: |
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| Dark wrote: |
| Eskidead wrote: |
| Dark wrote: |
| I think its funny that the basic "danish" recipe for the mashed potatoes is the default recipe for 95% of the world. LAWL |
Lots of people make it with root vegetables like carrots, celery, onions or add herbs and spices like parsley, chives, cinnamon, nutmeg, sage, lemon balm etc. and they consider that to be the standard recipe. |
Thats sounds nasty... |
Dark and Eski have you ever added bacon and onion to your mashed potatoes?
_________________
i am so ebil that i piss darkness |
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Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
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Posted:
Tue Jun 28, 2011 12:02 pm Post subject: |
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Bacon, yep. Onions - if fried first, yep. Raw, no way!
Sometimes I add some parsley or cream or egg. |
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Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
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Posted:
Mon Jul 04, 2011 9:51 am Post subject: |
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The dish I made for my final exam to become nutritional assistent. With preparation and cooking I spent about 5½ hours.
Stuffed orange marinaded pork neck with honey glazed carrots, crispy leeks and butter fried potatoes
1 pork neck ( 1.5 - 2 kg)
A bunch of fresh spinach leaves (about ½ liter)
1 fennel
50 grams of sundried tomatoes
1 orange
3-4 carrots
2 tbsp honey
1 leek
2 dl cooking oil
2 dl whipping cream
1 dl red wine
1 kg small potatoes
25 grams of butter
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1. Rinse the spinach, cut the fennel into thin strips and cut the tomatoes into small pieces. Mix it in a bowl.
2. Cut a "pocket" about 5 cm (2") wide in the center of the pork neck lengthwise. Make sure the pocket goes all the way through the pork.
3. Press the vegetables into the pocket.
4. Put the stuffed pork into a plastic bag, squeeze the juice from the orange and pour that into the bag.
5. Don't leave much air in the bag when you close it. Place it in the fridge for 2-3 hours - the longer the better. Flip it now and then to make sure all sides are coated with the orange juice.
6. Meanwhile peel the carrots and cut them into 5x1x1 cm sticks.
7. Rinse the leek, cut it into 4 cm pieces, then halve it lengthwise and cut it into thin strips. Place the strips in ice cold water.
8. Place the pork neck in the oven and roast it for 15 minutes at 200C (390F), then lower the temperature to 170C (340F) and fry it for about 1.5 hours. Sprinkle some orange juice onto the pork now and then to make sure it stays moist.
9. Boil the potatoes for about 15-20 minutes until they are done. Melt the butter in a medium hot pan and place the potatoes in it.
10. In another pan, melt the honey and put the carrot sticks in it. Keep the temperature low-medium and glaze the carrots for 10-12 minutes. Stir now and then to make sure they are evenly coated.
11. Remove the leek strips from the water, dry them and deep fry them little at a time in the oil, until they are brown and crispy. If the oil is around 180C (355F), they should be done in 15-20 seconds. Place them onto kitchen towels to drain off any excess oil.
12. When the pork is done (center temp should be around 68C (155F)) leave it to rest for 15 minutes.
13. Pour the juice from the pork into a saucepan, add the cream and red wine and stir shortly. Bring it to the boil and let it simmer for a few minutes until the cream has thickened. If there's a lot of fat floating on top, remove it and add a bit of water.
14. Divide a hot plate into 4 "parts". One part with the butterfried potatoes, another with 2 pork slices, another with the honey glazed carrots and crispy leeks and the last part with a small bowl containing the cream/red wine sauce.
Needless to say I got top marks for this. |
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Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
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Posted:
Tue Jul 12, 2011 11:48 am Post subject: |
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I was asked to post these, so....
Ginger cookies
125 grams of butter
75 grams of dark syrup
350 grams of flour
3 tsp baking powder
1 tsp baking soda
200 grams of sugar
1 tbsp grated ginger
Grated rind of 1 orange
1 egg
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1. Melt the butter in a pan at low heat and add the syrup
2. Mix all the remaining ingredients except the egg in a bowl
3. Add the butter/syrup mixture to the dry ingredients together with the egg and work it until you get a firm consistency
4. Roll the dough into about 30 small balls and place them onto a tray covered with baking sheet. Press the balls a bit with a finger
5. Bake the cookies at 170C (340F) for about 15 minutes until they're golden and let them cool off.
Bon appetit! |
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Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
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Posted:
Mon Jul 18, 2011 9:40 am Post subject: |
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I've already posted recipes of chocolate ice cream and chocolate mousse, so why not...
The ultimate chocolate cake
200 grams of dark chocolate
3 eggs, divided into yolks and whites
160 grams of butter
170 grams of sugar
60 grams (1 dl) of wheat flour
1 tsp baking powder
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1. Slowly melt the chocolate with bain marie or similar. Make sure it doesn't exceed 55C (130F).
2. Stir the egg yolks into the chocolate and take it off the heat.
3. Melt the butter, add the sugar and whisk it until the sugar is partly dissolved.
4. Whip the egg whites airy and gently mix all ingredients together.
5. Pour the batter into a round cake pan (diameter 30 cm/12") covered with baking sheet and bake the cake for 40-50 mins at 170C (340F) and leave it to cool.
This is what makes the cake truly fantastic!
Strawberry foam
250 grams of strawberries
2 tsp vanilla sugar
40 grams of sugar
1 dl whipping cream
50 grams of white chocolate
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1. Pour the strawberries, sugar and vanilla into a saucepan and bring it to the boil.
2. Let it simmer for 12-15 minutes, and remove the strawberries.
3. Let the remaining juice boil down to a dark red syrup that can coat a spoon with a thin layer. This can take anywhere from 20 to 45 minutes.
4. Chop the white chocolate and add it to the syrup along with the whole strawberries. take it off the heat and let it cool completely.
5. Whip the cream and add it to the mixture.
Cut the cake in two, upper and lower part. Pour the strawberry foam onto the lower part and put the upper part back on top. Set the cake a cool place for a few hours, cut it and eat!
Bon appetit! |
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Basher
Commodore
Joined: Feb 19, 2010
Member#: 10128
Posts: 3826
Location: Ebil domain
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Posted:
Mon Jul 18, 2011 1:33 pm Post subject: |
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Again kind of generic one...
Mushroom shrimp smoked bacon risotto
Ingredients are as follows
1 dl Rice / eater
150 - 200g Shrimps
100g Smoked ham / bacon
1 large onion
2-3 Smoked chilis
1 whole garlic
100g mushrooms (i prefer fresh ones, from the forrest, but i think everything goes)
Black pepper
Sweet pepper
1 can of peas
1 can of sweet corn
sea salt
herbs of your liking
25g butter
50-80g cheese (stronger the better, f.e. Cheddar, gorgonzola, mozarella, brie....)
1 add butter to the pan and put it on heat
2 chop onions, mushrooms, bacon garlics and half of the chilis and herbs
3 when the butter has melted, toss the things above to the pan, add some salt and some black pepper
4 add the rice to the pan, be sure not to burn them
5 add water when you can see trough the rice, add small portions at time, to almost let it dry before adding more (remember not to use lid)
6 meanwhile you are cooking the rice, mix the shrimps, peas, sweat peppers and corn, flawor them with pepper, herbs, chilis and salt.
when the rice is almost ready (taste, then you notice that the rice is still "semi hard", aldente so to speak) toss the rest of the ingredients in to the pot.
7 mix them up, add water until the rice is cooked, make sure that the rice is not dry when you take the pot out of stove, but a lid on and let it be for 10 - 15 minutes.
You can decorate this with fresh herbs and tomatoes
serve with nice bit of bread, cool drinks and good company
edited by basher, added some measurements to aid in cooking. Remember to taste as you go.
_________________
i am so ebil that i piss darkness
Last edited by Basher on Mon Jul 18, 2011 2:13 pm; edited 1 time in total |
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 Sendtfeil
Lieutenant Commander
Joined: Feb 26, 2010
Member#: 10178
Posts: 271
Location: León
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Posted:
Mon Jul 18, 2011 1:47 pm Post subject: |
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nice recipes by Eski & basher  |
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 Modos 
Vice Admiral (Moderator)
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Joined: Apr 28, 2007
Member#: 3336
Posts: 1451
Location: Menden, Germany
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 diginferno
Rear Admiral (Ambassador)
Joined: Apr 11, 2006
Member#: 1771
Posts: 3182
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Posted:
Mon Jul 18, 2011 3:47 pm Post subject: |
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 I love those videos, the guy is like Popeye, only with mayonnaise
They should call those "Kitchen Wars".
_________________
diginferno
.::  ::. |
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Modos
Vice Admiral (Moderator)
![]()
Joined: Apr 28, 2007
Member#: 3336
Posts: 1451
Location: Menden, Germany
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Posted:
Mon Jul 18, 2011 3:50 pm Post subject: |
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Thats why people dont want to cook with me  |
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