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It’s spring break, and I’m spending it at school catching up. I’ve been up since 6:30Am and I just made a splendid cup of cocoa. I’ll be the only chef in my kitchen this week so I feel like experimenting so if anybody has a suggestion, post something.
-3 truffle lindt chocolate
– splash milk
– 1-2 dash cinnamon
– 1/2-1 cup made coffee
1) add all but coffee to a small sauce pan on low-medium heat
2) keep stirring or mixing with the pan itself to keep the truffles from sticking
3) just when the chocolates’ done melting, add coffee and stir for an extra minute or before boiling
4) pour contents into cup and enjoy
Duendes said:
*edited*
Box
Place *edited* in Box
Present to stranger
Open Box
Repeat
*edited*, I was gonna do that.
anything that doesn’t involve cooking cats or dogs torank. I have some london broil, grnd turkey and rack of lamb that I can use.
Turkey Hash – Epic College Meal
1/2lbs of Ground Turkey
2 Cups of Potatoes O’Brien (make it yourself or buy it from the store)
1/4 cup of frozen corn
Tabasco – LOTS AND LOTS – (as desired)
chicken broth – i usually geustumate on this – some use like 2 cups, but i usually use one, then a splash or 2 extra
salt+pepper as desired
a bit of oil for yummyness (like 2 tablechiefs)
Brown the potatoes
brown the meat in separate pan with oil – cause turkey isnt FATTY like beef (SADFACE)
add together with salt/pepper/broth
and cook until broth is gone
then put in bowl, drench with tobasco – or a dash for you pansys and consume
takes roughly 15 mins to make and it fills you up like no other. – cheap too
Mind you this feeds me decently – increase or mess around with it if you want more or less.
i think that this thread should be about *edited*tail recipes
personally i’m a g&t guy myself
add gin
and tonic water
enjoy
rainefardreamer said:
personally i’m a g&t guy myself
Yeah, I kind of upgraded from G&T from sophomore year.
Vesper Martini
– 2 parts Gordon’s London Dry Gin
– 1 part Absolute Vodka
– 1/2 part (and a dash more) White Vermouth
– Lemon peel
– Ice
Shaken not stirred and strained into frosted martini glass
This martini’s really hard to do right. The proportions have to be perfect and the lemon has to be fresh and properly picked. If it isn’t done right, then it just tastes like straight up alcohol, which in that case just sprinkle a bit of pepper in it and it’ll be good to drink. If you don’t want a strong drink, add diet pepsi. Even adding just 2 parts soda can remove the taste of alcohol all together.
Easy Baked Ziti!
(Serves a 4-6 people depending on portion control)
1 Oven
1 Jar Newman’s Own Marinara Sauce – Or whatever brand you prefer
1 Box Ziti or Penne pasta – Brand doesnt matter, Ziti for authenticity, but Penne is good too
2 bags Shredded Mozzarella Cheese – Or one big one. I go off the standard size of shredded cheese bags at Walmart
1 container of Ricotta Cheese – I use the smaller one they have, your choice on Skim, Part-Skim, Whole. I’ve used Part Skim and Whole
1 baking dish – I use disposable tin ones. Get one that’s roughly 13 x 9
First, boil some water. When it comes to a boil add pasta, cook until al dente. When you’re done go ahead and strain the pasta and pour the strained pasta into the baking pan.
Pre-heat the oven to 325.
Mix in the sauce.
Mix in the Ricotta cheese carefully. You want it to be consistent and you don’t want to spill it.
Add in the shredded cheese slowly, leaving enough to add to the top of the ziti. Again, consistency is key.
Once it’s all blended put the extra bit of cheese across the top, pop it into the oven, and cook it for about 10-15 minutes. Keep an eye on it, if the top starts to get brown you’ll want to take it out early obviously. No one wants dry ziti.
Serve and enjoy.
For a quick compliment to your carboloaded meal:
Garlic Bread for 2 (I’ve never bothered to make a whole loaf)!
1 loaf of bread
A bit of garlic
Butter
Some of that cheese you put on the ziti
Cut the loaf in half, cut the piece sizes you want to eat.
Put a decent chunk of butter in the microwave, say 2 – 3 tablespoons, and melt it. Keep an eye on it, should only take a couple of seconds.
As it’s melting chop a wee bit of garlic, as much as you want to taste, then add it to the butter. Mix it. Pop it back in for a few seconds.
When it’s finished spread it across the bread, sprinkle some cheese on top. You can use some left over mozzarella from the ziti.
After you take out the ziti pop those in on some foil for a few short minutes, keep an eye on it, and when it looks like the cheese has melted and the bread is crispy you’re done.
And there’s a nice, easy meal for the night with leftovers for later.
pot roast w/ regular pot:
– 1 stick of butter
– 2-4 lbs Any cut (more savory = more fat)
– salt & pepper (paprika, basil, oregano optional)
– 2-3 tbspn rosemary
– 1 tbspn chopped garlic
– 1 large onion sliced
– baby carrots
– peas
– 6 potatoes cubed (skin optional)
– 1/4 cup flour
– 1 can beef broth
1) Season & defrost meat at room temperature. Make sure the salt is generous which leads to more protein broken down and softer meat.
2) Melt butter in pot & cook onions 10-15 min
3) slice up meat into cubes but don’t cut all the way through.
4) place meat in pot and cover with onions
5) add vegetables & beef broth (can add up to 1/2 cup water)
6) make sure potatoes are under carrots & peas
7) cook for 3+ hours on low & cover. Can mix after 2 hours.
8) add flour and mix. Let sit for 10 min
9) mix & serve
Scrambled Eggs in a Basket
– 2 eggs
– preferred sliced bread
– honey or jam
– 1-2 tspn creme fresh or sour cream
– salt & pepper
– 1 tblspn butter
1) Toast sliced bread
2) add a small spread of honey/jam
Meanwhile:
1) melt butter in saucepan
2) Set saucepan to medium
3) crack eggs in pan & begin whisking
4) as soon as the egg can be seen sticking to the bottom or sides, take saucepan off the heat and continue stirring
5) After a minute cooling, place back on pan
6) repeat and then add salt, pepper & creme fresh/sour cream
7) Add egg on toast & serve
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