The Recipe and Food Thread

[SA Sandra Hilshire]

Salmon and Prawn Butter

You need:
200 g smoked salmon
100 g prawns (cooked)
150 g soft butter
1-3 cloves garlic (depending on how much you like the flavour)
1 Tsp lemon zest

Put everything in a blender and blend until it gets creamy. (That was obvious, right?) Store it in a frdige for no more than 3 days.

[Aimee Reid]

Aug 12, 2012 15:49:24 GMT -5 SA Sandra Hilshire said:

Salmon and Prawn Butter

You need:
200 g smoked salmon
100 g prawns (cooked)
150 g soft butter
1-3 cloves garlic (depending on how much you like the flavour)
1 Tsp lemon zest

Put everything in a blender and blend until it gets creamy. (That was obvious, right?) Store it in a frdige for no more than 3 days.

I am going to make this NOW. I haz prawns, and I haz smoked salmon.

[SA Sandra Hilshire]

Grilled Squid Fillets

Another grilling favourite. The thick fillet-like pieces we use for those might be hard to get, but it's definitely worth it.

You need
about 500 g thick squid fillet
50 ml olive oil (and a little more for the grilling part)
100 ml lemon juice
salt and pepper

Put the olive oil and lemon juice in a small bowl. Coat the squid pieces with the olive oil and put the on the grill until the sides just get slightly brown. Cut into slices and drizzle with the lemon juice and olive oil. Season with salt and pepper. While the outer parts have this typical "grilled" flavour, the inside will be creamy like soft cheese.

[SSA Dr. Spencer Reid]

I am coming tomorrow for dinner...what time shall I be there?!

[SA Sandra Hilshire]

Spiced Microwave Tofu

You need:
200-300 g soft tofu (also called silken tofu)
1 tsp minced chili (or more if you like it hot)
some (roughly) cracked szichuan pepper
1 shallot, minced
1 tbsp roasted sesame oil
1-2 tbsp soy sauce

Put the tofu on a (microwave-safe) plate. Divide it into 3x3 cubes and cover it up with all the other ingredients. Put it in the microwave for 30 seconds and eat right away. Also tastes nice with some lemon juice. And no animals were harmed for this delicious snack

[Tobias Hilshire]

(Sorry for spamming, but I have too much time )


Beamtenstippe

You need:
500 g minced meat
a small glass of gherkins
1 onion, diced
1 or 2 stock cubes
salt and pepper

Slice the gherkins and set aside the liquid as you'll need it later. Stir-fry the minced meat and the onions until the onions are soft. Add the gherkins, the liquid and the stock cubes. Let it simmer for 10-20 minutes. Season with salt and pepper.
Plain and cheap - just what officers could afford. In German, dishes like this one are also called "Arme-Leute-Essen".

[SSA Dr. Spencer Reid]

Reviving this thread. Because I can.

Ok, it's common knowledge that I can't cook, except for a FEW things I do well...One of them is butter chicken. Here.

Marinade:

2 lbs. of chicken thighs, boneless and skinless, or 1 whole chicken, cut into 8 pieces. (use the thighs, folks, it's easier)
Couple of tablespoons of lemon juice (I use two, because I am a bad ass you know what)
1 tbsp. chili powder (I use Ancho chili powder, because I live in the ghetto, ok?)
dash of salt (to taste, unless you have a heart problem, then don't use any)
Put these things into a baggie or some sort of container and marinate overnight in the fridge (unless you live in Iceland, then put it outside)

The next day

1 c. yogurt (please use plain. It's gross if you use the flavored kind. TRUST me.)
More salt (I skip it, because I am salt-sensitive, and too much makes me gag)
2 tbsp. garlic paste (for a fun experiment, make your own by grinding four cloves in the food processor. I buy it in a jar, though, personally)
1/2 tsp. garam masala (I use more, but again, I am bad ass, so...it's a strong spice. Be warned. Look for it in the International aisle of your favorite market)
1 tbsp. chili powder (if you're a weenie, skip this)
2 tbsp. ginger paste (never tried to make this on my own)
2 tbsp. butter (or ghee, if you're super fancy-pants)
1 tbsp. garlic (I like more. I use four cloves...)
1 small green chile, deseeded and chopped (use the seeds if you like heat)
1 14 oz can (tin, for you UK people) of diced tomatoes (or chop your own, you sexy beast you)
1 c. water
1/2 tsp. dried fenugreek leaves (If you can't find them, you can sub in some thyme)
1 c. heavy cream (for epic deliousness)

Get a big-ass pot. In the pot, saute the spices until they start to "pop" (literally, a popping sound will happen) on medium-high heat. Add the ginger paste, green chilie, and garlic. Stir well until the house starts to smell yummly (Yes, that is a word). Now, add the tomatoes, chili powder, and water. Bring to a boil, then reduce heat to low and let simmer for 10 minutes.

Toss the chicken in there, the whole mess of it. In a seperate pot, melt the butter, and then mix in the cream. Pour this over the chicken. Cook until the chicken is no longer pink, and then turn off, put the lid on it, and let it sit for a bit. Make some brown rice, and some roti or chapati, and there. You just made Makhani Chicken.

Seriously, folks. If I can do it, YOU can, too.

[Deleted]

Okay there are so many, -.- I cook a lot. In my house we don't really measure. >.> unless baking, baking always measure, everything else is to taste and by eye balling it sorry :/

Ma's Adobe Chicken:

So because we don't measure I pulled one up that is about the same as my mom's. She puts other stuff in it that I don't know (secret recipe) xD

1. One whole chicken (about 3 pounds) (or you can do drummets or thighs)
2. Vegetable Oil (2 tbs)
3. Minced Garlic (2 tbs)
4. Garlic Powder (1 tbs)
5. Black pepper (1 tbs)
6. Onion  (1 large quartered and sliced)
7. White Vinegar (1/3 cup)
8. Bay leaf  (1)
9. Soy sauce (2/3 cup)

1.Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.

2.Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

You can serve it with White rice or just eat it as is, it is really yummy! Enjoy!

So I made this last night:

Oven baked breaded Pork Chops & Diced  fried garlic potatoes. 

1. Thin pork chops I don't remember the size -.-
2. French's onion crumblies (w/e you want to call them)
3. Shake & Bake
4. Eggs (2 or 3, depending on how many chops your making)

1. Crack the eggs into a big bowl, stir them and lightly dip the chops into it.
2. Mix the shake & bake and french's onions together (by hand) in a bowl and then dip the chops into them (really to taste and how much breading you like) Set them on a deep pan and put in the oven to cook. (30 min)

1. Russet potatoes (3-5 depending on how many people your feeding)
2. Garlic powder
3. Vegetable oil

1. (After your rinse them) Dice the potatoes into cube like size.
2. Get a big bowl and put the diced potatoes into the bowl pour a handful of the garlic power (to taste) and mix with hands.
3. Get a skillet on medium heat or medium high (Just watch it hot oil) and put about a caps full of oil in the pan, ( i suggest letting the oil heat first before you put the potatoes in but you can do it before) then the potatoes, lid to the skillet once they start frying, the lid helps them brown. (depending how thick it can take 10-30 min) (I also add more garlic to taste as well because it'll burn off in the pan)

Put everything on a plate and eat!

[SSA Dr. Spencer Reid]

Tell your ma I am coming for dinner