I figured since there was a food thread, we could have a thread to exchange recipes (I hope I'm not the only one here who loves to cook). Come on, I know every one of you has some comfort food or favorite dish that you've perfected. Tell us your secrets.
Rofl. This is my kind of place I'd have to write my recipe for my cookie cake down though, I just threw in what I thought would make a good cake and it came out well.
Sorry, the closest I get to cooking is dumping half a bottle of vodka in the eggnog bowl at my family's big Christmas parties when no one's looking. =P
This is how I make my chicken quesadillas. I make a whole bunch of them at once, and I can keep them in the fridge and snack on them for days. This recipe should make about twelve whole quesadillas, depending on how much filling you put into each tortilla. 3 boneless, skinless chicken breasts 1 package taco seasoning 1 white onion 1 green pepper 1 package sliced mushrooms 2 vine ripe tomatoes 3 packages shredded Mexican blend cheese Vegetable oil for sautéing Twelve large tortillas Butter Slice chicken into small 1-2 inch long strips. Brown in a frying pan. Add taco seasoning (I usually use only half the package). Set aside. Chop peppers and onions. Sauté peppers, onions, and mushrooms until tender (I do them all in the same pan at once, but you don't have to). Dice tomatoes. Arrange veggies, chicken, and cheese over half the tortilla and fold over (if you have small tortillas, just use two and make it like a sandwich). Put just enough butter in the pan so that nothing sticks, and cook the quesadilla over medium heat, about 4 minutes for each side, or until the tortilla is golden brown. Cut in half or into quarters. Repeat for each quesadilla. Serve with salsa, sour cream, and/or guacamole. Edit: If you don't like veggies, you can omit any or all of them. It's still good with just chicken and cheese.
A lot of my cooking never actually becomes a written recipe. But here is one from my other website, an older website I cannot even update any more: Dave's Space) Spicy Peanut Soup Serves 6 1 lb stewing beef, cut in ½" cubes 6 cups cold water 4 beef bouillon cubes 2 onions, finely chopped 1 tsp salt 1 cup peanut butter, creamy or chunky 1 green bell pepper, seeded and chopped 2 red bell peppers, seeded and cut into strips 1-2 dried habañero chilies, minced 2 tsp ground cumin freshly ground black pepper to taste This is my version of a Brazilian recipe, and is one of my son's favorites. The original used creamy peanut butter, but I find chunk style a bit more interesting. Also, the original version did not include cumin, but I find it gives the soup a warmer, earthier flavor. Combine the beef, water, bouillon cubes, onion, and salt in a large saucepan or Dutch oven, and bring to a boil. Reduce heat and simmer, covered, for about 2 hours until the beef is tender. Place the peanut butter in a bowl, and gradually add 1 cup of the hot stock, stirring well, then blend the mixture back into the soup. Stir in the red and green peppers and the habañero chilies, and simmer for another 10-15 minutes. For best flavor, roast whole cumin in a dry frying pan before grinding it, together with the ground black pepper, into the soup stock, just before serving.
Well, us women folk like to be cooked for sometimes, too! I have yet to date a guy who can cook. I can only hope that I'll eventually find such a gem, and manage to hold onto him.
I wish I could cook. Never really been "taught" ... thusly I limit myself to cereals, ramen, the toaster, some oven heating, and the microwave. Hull's Excuse: "Uh... my sunglasses make it too dark for me to cook anything." "Well, why don't you take them off?" "And risk seeing light?!"
I started learning to cook in high school, in the evenings I was left to fend for myself (with plenty of ingredients on hand). I really developed the interest more during and after college, especially after sampling so many wonderful restaurants in Boston. Also, working as a chemist, it was practically mandatory. At least amond the crowd I knew, all chemists love to cook.
Spag Bowl for Noobs (lewl) 500g of Angel Hair spaghetti 500g of lean mince, can be pork or beef or chicken or moose (eh, maybe not moose) One can of tinned tomatoes (roma works nicely) One can of tomato soup Two teaspoons of garlic, minced Three tablespoons of mixed herbs (I’m a herbivore, heh-heh, bad joke) Three rashes of bacon, diced Thoroughly cook the mince and garlic in a frying pan Fry up the bacon in another pan Put fried bacon into thoroughly cooked mince Stir Put in tinned tomatoes and tomato soup Stir-stir-stir Lower the heat Let it bubble for about ten-fifteen minutes- stir-stir Add the herbs Stir-stir Boil the angel hair spaghetti for 3 minutes drain spaghetti and stir into the sauce- stir-stir-stir serve-serve-serve (add cheese if you like, something nice and potent)
I think the determining factor is the taste. Cogito, is the road to learning how to cook just trial and error? I've always wanted to do something, but didn't want to mess up a whole bunch of food.
Trial and error, ya just gotta keep going! I make a yummy potato back... mmmmmmmm potato bake and rissoles! I make good ones as well and I have only just started making potato salads!
I don't like trial and error ... that's going to lead to a lot of messed up food. Though, I'll try getting a nice girl to teach me during college.
yeah yeah, righto then. I also don't really follow recepies much either... normally. I will post my recipies sonner though. If ya interested!
You never learn if you don't try. I always make new foods without knowing how they'll turn out. If I mess it up the first time, then I know what I need to change the next time. And when in doubt, go with your tastes. When you're learning, just keep the heat low, and taste as you go.
I started with simple recipes from cookbooks. For some things I still refer to the cookbooks, but more as a reminder. Experimentation can wait until you have some confidence with basic cooking techniques. Not every meal will turn out great, but we learn from errors as much as from successes. I did also work in the food services when I was in college the first time, but I knew the basics by that time anyway.
Cogito, if it weren't for the age difference and the fact that you have a family, I might have to say that you're the perfect man. I mean, you're into science and space travel, you cook, and you post with proper grammar (huge pet peeve of mine)! Just saying.
I have this really odd time with measurements (I don't know how to measure butter for instance)... though I have had to make some things (a chocolate cake, stir fry, etc), but that was in home economics. Haven't tried since...
Butter sticks are 1/2 cup each, and typically have tablespoon division marks on the wrappers (in the US anyway).
Yeah, sticks aren't that bad... but what about the spread kind? and when actually using a spoon for measuring, how much to put on? Is a liquid cup the same for solids?
A cup is a cup, no matter the liquid or solid. Same with Tablespoons and teaspoons. By the way, most people (if you're measuring a cup for instance) fill it up completely and use a knife to even it up. As far as recipes go, I'll haveta look around and post my favorites..
The same with measuring spoons. But tableware teaspoons and Tablespoons are not accurate measures, so invest in some measuring spoons. I'd recommend stainless steel measuring spoons, but really, any kind will do for most purposes.
