The Amazing Cooking Thread!

[ShadowFyre]

Hello all, fairly new to Lit still, but when i get home from work and open up the ol' recipe book, i'll add a few on here, hopefully i can add to the already tantalizingly detailed menu on here!

 

[Brave Maximus]

Great threads should be bumped...

so: Hamburgers (makes 8... or 4.... or 2....)

2lbs lean ground chuck. I prefer using angus beef for the taste. Best to do is talk to a real butcher and see what he's got.
1 egg
1/2 cup bread crumbs
2 cloves fresh chopped Garlic
Soy Sauce - Japanese style
Worchesire Sauce
HP Sauce
Chives
Parsley
Oregano
Basil
Salt
Pepper

Method:
Allow the meat to come up to room temperature - this is actually quite important
Add the garlic, Soy, Worchesire, HP, spices, to taste. Usually half a teaspoon of the spices and 2-3 dashes of the liquids
Mix well.
Crack egg and mix.
Now slowly add the bread crumbs. The goal is to make the mix damp, but not wet. Once it's at a nice consistancey:

Divide into 8 quarter-pound balls (or 4 half pound, if you like big burgers)
How you proceed, depends on how you're cooking.

BBQ/Grill: Let the coals settle to a nice medium heat, but letting the grills get nice and hot (or for gas/propane, medium heat, both burners)
Flatten the balls to make patties, about half an inch thick, maybe a bit more.
Place them on the grill, let sit for 60 seconds, then turn 45 degrees.
Let cook for about 7 minutes per side or longer as needed.

Flat top/frying pan/cast iron.

Turn the heat to high, and let the pan/iron get to "Screaming" hot.
Turn back down to medium and wait a minute.
Take your balls, 2-3 to a pan depending on size. Once their on, use your flipper to squish down to a half-inch pattie. Again, you're looking for about 7 min per side, as a nice crust forms on each side.

The key to a good burger is low and slow. If you're starting to notice smoke, burning, cooking really fast, etc, turn down the heat. Too much heat causes the ground chuck to tighten up and makes for a tough burger. You'd rather wait 20 min for a good burger, than 10 for one that tastes like my docs...

NOTE: All burgers should be cooked to WELL DONE.
The only time you can make an exception to this is if you watched it get ground AND you trust your butcher.
Anything bought from a store MUST be cooked to well done, or you risk some very serious illness from the bacteria.
If you enjoy mixing some pork with your beef (it does add a nice flavour) - you must cook it to Well done. Pork as some very nasty bacteria and parasites living in it.

Suggestions:
Try adding a little (LITTLE) dark beer into the mix

If you're adding cheese, and using block cheese, try taking a small slice and stuffing the burgers with it. Just make sure to seal it up so it doesn't all leak out. This works really well on a flat top or cast iron frying pan

As I said above, try making the patties 2lbs Angus ground chuck, 1lb lean ground pork. It's quite yummy. If you do, cut back on the salt added, and add a little rosemary and a squirt of lemon and lime.

Cheers

 

[King_durandel]

................................

 

[Kitkat103]

I've talked to a few people and found out that there are a lot of members who enjoy cooking as much as I do and find it just as passionate! So looking around I noticed that there aren't any cooking threads. And I was just so inspired by the awesome breakfast I just had!

I thought it could be a good idea for us cooking lovers to share recipes, maybe photos, tips or dishes that you've had in the past that were so good you just keep dreaming about them!

What do you think? Yay or Nay?

This is a great idea, when I feel better I can post one of my kit kat smoothie recipes...

 

[Kitkat103]

4 Ingredients

You only need 4 ingredients for this

Oreos
Purely Decadent Ice Cream (made with soy milk)
Sprinkles
Waffle Cone

http://28.media.tumblr.com/tumblr_lieebms1Ro1qf66l4o1_500.jpg

 

[Kitkat103]

If anyone knows this recipe, Do NOT let me know

http://26.media.tumblr.com/tumblr_lito0wYuj21qct4zlo1_500.png

 

[Rosemaryythyme]

If anyone knows this recipe, Do NOT let me know

http://26.media.tumblr.com/tumblr_lito0wYuj21qct4zlo1_500.png

hahah dittoing that.

 

[luvzmature]

If anyone knows this recipe, Do NOT let me know

http://26.media.tumblr.com/tumblr_lito0wYuj21qct4zlo1_500.png

hahah dittoing that.

That's just baaaad!

Hey Rosie..

 

[Rosemaryythyme]

That's just baaaad!

Hey Rosie..

heyy sweetie!

 

[jmarx20102012]

Easy Chicken Tacos Recipe
Serves 6

12 flour tortillas (6-inch)
3 tablespoons butter
4 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
Salt and pepper
Optional taco toppings such as shredded lettuce, chopped tomatoes, shredded cheese, diced avocado, and sour cream

Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in 350 degree oven for fifteen minutes.

In a large skillet melt the butter over medium-high heat. Add garlic and chipotle and cook about 30 seconds. Stir in the orange juice, Worcestershire sauce, and 1/2 cup cilantro. Bring mixture to a boil, and then add chicken. Cover the skillet and simmer over medium-low heat for about 5 minutes. Flip the chicken over and continue to simmer in the covered skillet until the chicken is done (160 degrees) about 5 to 10 minutes more.

Transfer the chicken to a plate and cover it with foil to keep it warm and let it rest. Increase the heat under the skillet to medium-high and cook until the liquid is reduced to 1/4 cup, about 5 minutes. Remove skillet from the heat and whisk in the mustard. Set the skillet aside.

Uncover the chicken and using two forks, shred it into bite-sized pieces. Return the chicken to the skillet. Add the remaining cilantro and stir until everything is well combined. Season to taste with salt and pepper.

Serve with tortillas and desired taco toppings.

 

[TimberRattler]

Veal Saltimbocca


9 ounces veal, scallops (6 pieces)*
1 teaspoon dried sage, crumbled *(personally I prefer fresh sage leaves placed under the prosciutto)
fresh ground pepper*
6 pieces prosciutto, sliced paper thin (I love prosciutto, so I might do more, wrapping the veal instead of placing on top)
6 pieces Fontina cheese, sliced thin*
1/2 cup all-purpose flour*
3 tablespoons unsalted butter*
3/4 cup dry white wine*
6 tablespoons unsalted butter, cut into pieces*
salt*
lemon wedge*

Directions:
Prep Time: 15 mins * * Total Time: 30 mins
1 Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal.*
2 Season veal with sage and pepper. *(again, I prefer fresh sage placed under the prosciutto in step 5)
3 Dredge veal in flour; shake off excess.*
4 Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.*
5 Top each veal slice with a slice of prosciutto and fontina. Cover the pan briefly for the prosciutto to heat through and the fontina to melt. (again, I love prosciutto, so I wrap instead of just on top, so I hold off on the cheese until one side of the prosciutto is cooked)
6 Transfer veal to platter; tent with foil to keep warm.*
7 Pour off fat from skillet and discard.*
8 Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low.*
9 Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season with salt and pepper. (you can also drop the veal in for a minute to soak some up and keep it warm)
10 Pour sauce over veal.*
11 Garnish with lemon wedges and serve.

 

[King_durandel]

..................................

 

[Aquagal]

Improved Fish Chowder


4 slices extra thick bacon, cut up
1 lb. baby potatoes, whole
½ large onion, chopped
1 garlic clove, minced
2 cups stock
½ cup chopped baby carrots
¼ cup chopped cilantro
Juice of ½ fresh lime
½ tsp dried dill
1/8 tsp. anise seed
1cup whipping cream (or canned coconut milk!)
1 lb. white fish fillets, cubed

in a 3-quart saucepan or kettle, cook bacon until browned, stirring occasionally. Remove bacon from pan and sauté onion in bacon fat until soft. Sauté garlic 15 seconds and add stock, potatoes, carrots, cilantro, lime juice, dill and anise seed. Bring to boil and simmer 20 minutes. Blend in cream, add catfish cubes and simmer 3 minutes until the fish is cooked. Serve with hot French bread and green salad. Either beer or a Riesling would go good with this.
__________________

Yum yum....maybe if Lance jumps in the chowder would improve it even more.
I'm going to seriously like this thread Sadie...I love to cook!

 

[Aquagal]

If anyone knows this recipe, Do NOT let me know

http://26.media.tumblr.com/tumblr_lito0wYuj21qct4zlo1_500.png

YUM KitKat...it looks like an oreo cookie inside chocolate chip cookie dough and baked...yummy indeed!

 

[Nina327]

If anyone knows this recipe, Do NOT let me know

http://26.media.tumblr.com/tumblr_lito0wYuj21qct4zlo1_500.png

mmmmmmmmmmmmmmmmmmmmmmmmm

Saw the recipe for this in the Lounge the other day... and made sure i didnt click on the link... now.... now i see the pic and my mouth is wattering...

bad... bad cookie...

 

[Kitkat103]

Ironic that I have all of those ingredients except the Peanut chips and cream cheese dressing

Carrot Cake
Ingredients:

* 1-1/2 cups all-purpose flour
* 3/4 cup granulated sugar
* 1/2 cup packed light brown sugar
* 1-1/4 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 3 eggs
* 3/4 cup vegetable oil
* 1-1/2 teaspoons vanilla extract
* 2 cups shredded carrot
* 1-2/3 cups (10-oz. pkg.) Peanut Butter Chips
or 2 cups (12-oz. Semi-Sweet Chocolate Chips
* 1/2 cup chopped walnuts
* CREAM CHEESE FROSTING(recipe follows)
* Additional chopped walnuts(optional)

Directions:
1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.

2. Stir together flour, granulated sugar, brown sugar, baking soda, cinnamon and salt in large bowl. Stir together eggs, oil and vanilla in small bowl; stir into dry ingredients, blending well. Stir in carrot, peanut butter chips and 1/2 cup walnuts. Pour batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with CREAM CHEESE FROSTING. Garnish with walnuts, if desired. 12 to 15 servings.


CREAM CHEESE FROSTING: Beat 1 package (3 oz.) softened cream cheese and 1/4 cup (1/2 stick) softened butter or margarine in small bowl until well blended. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating to spreading consistency.


VARIATION: Substitute 1 cup raisins for the chopped walnuts

 

[lance gt]

Here's a variation to the normal Carrot Cake.

Orange-Ginger Carrot Cake w/White Chocolate Icing

ingredients;
5 cups grated carrots
1/2 cup finely chopped crystallized ginger, or stem ginger in syrup
1 orange
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1 cup butter ( at room temp)
1 1/2 cups granulated sugar ( brown sugar is better)
4 eggs
2 tsp vanilla
2/3 cup milk

White Chocolate Icing;
1 cup butter ( at room temp)
6 squares, or 6 oz. white chocolate
1 tsp vanilla
3/4 almond extract
pinch of salt
3 cups icing sugar

Garnish;
chopped crystallized ginger

preparation;

Pre-heat oven to 350F. Lightly oil 2 9" cake pans.
Grate carrots enough for 5 cups. Grate peel from orange and finely chop ginger, then set aside.
Combine flour, baking soda, salt and ginger. Stir until blended, while adding orange peel.
Place butter in a bowl and blend with mixer until creamy.
Gradually blend in sugar, then beat on med. for 3 minutes.
Beat in eggs, then vanilla.
Beating on low, gradually add 1/3 of the flour mixture.
Beat until just mixed and add 1/2 of the milk.
Repeat additions, ending with flour.
Add ginger and carrots and stir in gently to mix.
Divide into pans and remove air bubbles by banging pans flatly on counter 7-8 times.
Bake 30-35 mins and then place pans on racks. Let cool for 15 mins. and then remove and place on raks to completely cool to room temperature.

Icing;

Beat butter in a bowl until very creamy.
Melt chocolate in a microwave slowly, stirring often, about 2-3 mins.
Add to butter, along with vanilla, almond extract and salt and blend.
Gradually blend in icing sugar.

Assemble as per reg. two-layer cake, then garnish with ginger and chill in refrigerator for several hours.

 

[SinfulFetishist]

Does anyone have an Easter specialty?

 

[Kitkat103]

Does anyone have an Easter specialty?

I am going to try this!

http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/big/32122.jpg

Ingredients

* 3 eggs
* 3/4 cup buttermilk
* 3/4 cup vegetable oil
* 1 1/2 cups white sugar
* 2 teaspoons vanilla extract
* 2 teaspoons ground cinnamon
* 1/4 teaspoon salt
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 cups shredded carrots
* 1 cup flaked coconut
* 1 cup chopped walnuts
* 1 (8 ounce) can crushed pineapple with juice
* 1 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.

 

[Kitkat103]

Creamy Cheesecake

Okay I just made this since I was bored. Its the simplest recipe on here!

Creamy Cheesecake

16 ounces (2 Bars) of Philadelphia Cream cheese
3/4 Cup of Organic Cane Sugar
2 Cage Free Brown Eggs
2 tsp all natural vanilla extract(NO immitation extract)
9 inch Graham Cracker crust


Preheat oven to 350 degres
1) Place cream cheese in bowl, stir until soft.
2) Mix in sugar, vanilla and eggs. Beat until light and fluffY.
3) Pour into crust and bake for 35-40 minutes or when the middle is firm*
4) Let stand for 30 minutes to an hour and then refrigerate overnight.
5) Top with pie filling if desired.

*Gently remove it from the oven or it will crack like in the pic.

 

[SinfulFetishist]

I am going to try this!

http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/big/32122.jpg

You'll have to let us know how it turns out. It looks delicious but we (me and my stomach) are a little leery. A mixture of carrots, coconut, walnuts, pineapple, and raisins might be a little much for my sensitive stomach.

 

[Kitkat103]

I had to bail when I saw the recipe required whole pineapple pieces and raisins together

You'll have to let us know how it turns out. It looks delicious but we (me and my stomach) are a little leery. A mixture of carrots, coconut, walnuts, pineapple, and raisins might be a little much for my sensitive stomach.

 

[Kitkat103]

Zucchini Chips

http://30.media.tumblr.com/tumblr_lkdhupxaH01qct4zlo1_500.jpg


My stepmother used to make these for me when I was a kid. I got nostalgic and decided to make them but this time less soggy!

Zucchini Chips


Ingredients

One Large Peeled Zucchini
Sea Salt Shaker (1 tsp or to taste)
2 packets Sodium Free Sàzon or Sàzon Natural
Pepper Shaker (½ tsp or to taste)
Garlic Powder to taste
Onion Powder to taste
McCormick's Fish and Chip batter mix
1 Cup Olive or Vegetable Oil


1)In a bowl mix the McCormick's batter by following the directions on the box.
Add 1 Packet of sazon and a couple of shakes of listed seazonings (optional) to the batter
2)Chop Zucchini into thin chip like slices.
3)Place into bowl and add listed seasonings
4)Heat oil in frying pan until it is ready for use
5)Dip chips in batter and gently place into pan
6)Fry until the batter is firm and cooked on both sides
7)Let chips dry on paper towels and serve once it has cooled down

 

[Kitkat103]

Coconut Bubble Tea

I got homesick and went to the local Oriental Supermarket to get the ingredients!


Coconut Bubble Tea

Ingredients

3 Ounces Tapioca Pearls
2 Tea bags Black tea(Or Oolong)
1 Can of coconut milk
Sweetener
Fat Straws or spoon



1.Bring 5-6 cups of water to a boil. Add Tapioca pearls and Stir frequently so the pearls do not stick to the bottom of the sauce pan.
2.Make some tea like you normally would. Sweeten with your desired sweetener and add a little bit extra. Refrigerate or put tea mixture into freezer
3.After 25 minutes turn off stove and let tapioca pearls stew in the water for 20 minutes.
4.Drain tapioca pearls and run some warm water over them so they do not stick together. The tapioca pearls should have a consistency of chewing gum
5.In a mixer add 1 part sweetened tea with 1 part coconut milk. Add 2 tbsp of crushed ice and shake well.
6.In a separate glass add a few tbsp of tapioca pearls and then pour mixture into glass.
7.Serve with a fat straw and some ice (optional)

This recipe is great to improv on. You can use babo mixes so you can have different flavors like apple, mango, coffee, etc. I used Oolong Tea and Organic Cane sugar but you can use green tea or Chai or whatever your heart's content.

This just made a great breakfast since it was under 250 calories and very filling.

 

[lance gt]

Bumping this for new recipes.