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Isn't that just a regular bake potato recipe? _________________ I have come here to chew bubblegum and kick ass... and I'm all out of bubblegum.
diginferno
Rear Admiral (Ambassador)
Joined: Apr 11, 2006
Member#: 1771
Posts: 3182
Posted:
Fri Dec 03, 2010 6:00 am Post subject:
DOSphantom wrote:
Isn't that just a regular bake potato recipe?
I don't think so. Baked potatoes are cooked whole, then they are split and have butter, cheese, cream or a combination of those put inside.
On the other hand, I didn't look for any recipes, just whipped up a quick dinner with the ingredients I had at hand. And then I shared the recipe because it was yummy. I guess we could say that mine is a variation of the regular baked potatoes recipe, but the differences in preparation make for a different flavor. _________________ diginferno
I don't think so. Baked potatoes are cooked whole, then they are split and have butter, cheese, cream or a combination of those put inside.
On the other hand, I didn't look for any recipes, just whipped up a quick dinner with the ingredients I had at hand. And then I shared the recipe because it was yummy. I guess we could say that mine is a variation of the regular baked potatoes recipe, but the differences in preparation make for a different flavor.
this thread is made for good recipes and to share them, i have added too regular dishes here the point is that what is regular to other may not be regular to other. _________________ i am so ebil that i piss darkness
DOSphantom
Commander
Joined: Aug 27, 2007
Member#: 3904
Posts: 787
Posted:
Fri Dec 03, 2010 8:26 pm Post subject:
Just wondering. _________________ I have come here to chew bubblegum and kick ass... and I'm all out of bubblegum.
DOSphantom
Commander
Joined: Aug 27, 2007
Member#: 3904
Posts: 787
Posted:
Tue Dec 07, 2010 4:57 pm Post subject:
Don't know what to make over the week, and need something deathly?
A whole week of variety! _________________ I have come here to chew bubblegum and kick ass... and I'm all out of bubblegum.
Stuka_Kommandant
Commodore
Joined: Jan 01, 2007
Member#: 2872
Posts: 7303
Location: St. ARDBEG, D.C. double-central Whiskyonsin
Posted:
Thu Jan 06, 2011 8:08 pm Post subject:
"I'm not saying any more about this recipe!",
chuckles *Waffens* grandma: _________________ "More Whisky!" was my answer
but i can't remember the fkn question...
Wally
Captain
Joined: Jan 19, 2007
Member#: 2951
Posts: 1339
Location: Australia
Posted:
Thu Jan 06, 2011 9:51 pm Post subject:
that epicmealtime is so fucking funny lmfao
DOSphantom
Commander
Joined: Aug 27, 2007
Member#: 3904
Posts: 787
Posted:
Wed Jan 12, 2011 3:39 am Post subject:
Hardtack
Combine a 1:24:48 ratio of salt:water:flour into dough, the less water used the better.
After you kneaded the dough, roll it into 1/2" thick biscuits.
You can press in(not puncture) some patterns.
Throw them in an oven of 375^F for a half-hour per a side.
Let them cool for a few hours, till they're solid.
You should come out with moistureless crackers that will last for generations to come.
Here's some hardtack that's lasted a 150 years:
_________________ I have come here to chew bubblegum and kick ass... and I'm all out of bubblegum.
125 grams/4.5 oz of guanciale or diced bacon
1 tbsp of butter
1 medium sized clove of garlic
3 eggs
Salt and pepper
40 grams/1½ oz of grated parmesam cheese
100 gram of already fried kebab
300 grams/11 oz of spaghetti
---------------------
1. Begin by cooking the spaghetti as described on the package
2. Meanwhile fry the guanciale or bacon in the butter for a few minutes
3. Add the cushed garlic
4. Beat the eggs in a large bowl and add the parmesam and salt and lots of pepper
5. When the spaghetti is al dente, drain off the water and pour the spaghetti into the egg mass together with the bacon and stir well
6. Add the kebab and cover the bowl for a minute
7. Serve on hot plates!
i have made similar dish, but i used smoked ham and reindeer meat... but measures are around the same
that look simple and should taste quite good _________________ i am so ebil that i piss darkness
Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
Posted:
Fri Mar 04, 2011 6:32 pm Post subject:
We all know the traditional lasagna bolognese - try instead this
Salmon-spinach lasagna
Serves 3
25 grams/1 oz of butter
2 tbsp flour
3 deciliers of milk
Salt, pepper and a pinch of nutmeg
----
350 grams/12 oz of thin sliced salmon
400 grams/14 oz of frozen spinach
250 grams/9 oz of pre-cooked lasagna plates
-------------------
1. Thaw the spinach and drain off the water
2. Melt the butter and stir in the flour at low heat
3. Add the milk little by little and stir constantly
4. Season with salt, pepper and nutmeg
5. Grease a 20 x 30 cm/8 x 12" oven dish and
6. Begin layering the lasagna, starting with the spinach, then salmon, lasagna plates and the sauce. Build 2 or 3 layers like that
7. Into the oven at 180°C/355°F for 40 minutes
8. Eat and enjoy!
Bon appetit!
RAM
Commodore
Joined: Sep 11, 2009
Member#: 8800
Posts: 3271
Posted:
Wed Mar 30, 2011 8:24 am Post subject:
Jalapeño Cheeseburgers with Bacon and Grilled Onions
Spicy Ranch Sauce
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeño chile
1/2 teaspoon cayenne pepper
Burgers
2 pounds ground beef
1 small onion, chopped (about 1 1/4 cups)
1/4 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Worcestershire-Coffee Glaze
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter
16 bacon slices
Nonstick vegetable oil spray
8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
8 lettuce leaves
2 cups coarsely shredded sharp white cheddar cheese
Assorted additional toppings (such as tomato and grilled onion slices)
For spicy ranch sauce:
Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.
For burgers:
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.
For glaze:
Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.
Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.
Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
Posted:
Mon May 30, 2011 8:15 am Post subject:
2 months without a reply??
Orange-pancakes
3 eggs
2 deciliters of milk
25 grams/1 oz sugar
2 tsp vanilla sugar
juice from 1 orange + the grated rind
80 grams wheat flour
25 grams/1 oz melted butter
---------------------
1. Mix all the ingredients together and make sure there are no lumps from the flour
2. Set the batter aside to rest for about 10 minutes
3. Bake the pancakes on a hot pan with a bit of butter or oil until golden brown, flip them and bake the other side
4. Serve the pancakes with jam, ice cream or whatever you prefer to do.
TIPS
The more fat the milk contains, the lesser you have to add to the batter. This recipe uses milk with a fat% of around 2.
Instead of adding the orange juice and rind to the batter, you can make an orange syrup to pour over the pancakes once they are done, Pour the juice and rind into a small saucepan and add 3 tablespoons of icing sugar. Slowly bring it to the boil while stirring now and then. As soon as it simmers, take it off the heat and pour it over the pancakes.
Bon appetit!
Last edited by Eskidead on Thu Nov 15, 2012 1:41 pm; edited 1 time in total
this one is bit weird, but you might find it tasty
Asaglio Veggies and pork
1 Carrot
1 Onion
1 Potato
3 Tomatoes
1 bag of sweet corn
1 bag of peas
1 orange
4 Sweet peppers
1 or 2 cihilis (you might use strong or mild ones, just like yoy want them)
some creme fraiche
pork neck (around 300 g)
first peal and cook the carrots and potatoes for half an hour to get them almost ready (the fork should not pentrate them), in the mean time peal and chop the onions and garlic. Fry them lightly, add them to mincer with chilis, and tomatoes, to form something that looks a bit like salsa. cut the carrots and potatoes to small slices and mix them and the rest of veggies into the salsa mixture (do it by hand there should be big chunks of veggies in the salsa)
Cut the pork to slices and fry them on the pan with pealed and sliced oranges, flavour them with pepper and salt. Take the oranges from the pan and mix them with creme fraiche.
The idea is that you place one slice of pork, then on top of it one layer of salsa and one layer of creme fraiche with oranges, on top of that another silice of pork. _________________ i am so ebil that i piss darkness
Eskidead
Lieutenant Junior Grade
Joined: Mar 07, 2010
Member#: 10234
Posts: 53
Posted:
Tue Jun 14, 2011 9:42 am Post subject:
Ok, just made this tonight and it was a blast, so I thought I'd share it.
1. Mix the flour, paprika, salt and pepper and turn the pork chops into the mixture until well coated
2. Brown the pork chops at high heat in butter or oil for about a minute on each side and place them into a deep ovenproof dish
3. Slice the tomatoes and place 2-3 slices on each pork chop
4. Mix the mustard, onion, lemon juice, garlic and parsley and spread it on top of the tomato slices
5. Pour the cream, milk and tomato concentrate into the pan used to fry the chops and give it a quick boil. Pour it over the pork chops
6. Place the dish in the oven at 200C (390F) for about 25 minutes
7. Spread the cheese onto the chops and cover the dish with tinfoil and give it another 10 minutes in the oven to allow the cheese to melt
8. Serve the mustard pork chops with pasta, rice or bread.
TIPS:
Instead of pork you can use chicken filet (breast). If it's thick you can cut it into 2 thinner pieces.
There are nearly endless possibilities to vary this dish. Try with curry, pineapples, ginger, jalapeños or what you like. You can't go wrong!
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DOSphantom 
diginferno 
::.
Basher 
Stuka_Kommandant 
Wally 
Eskidead 
RAM 
