RE: The official RECIPE thread.
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RE: The official RECIPE thread. - 1/12/2007 9:14:26 AM
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Chef
DA BEARS!!!
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Playa, I think Kelly knows how to read. LOL
As I stated before, I do have copies of MY family cookbook just recently done by a very reasonably priced company. I brought the option of selling some of my books for cost plus shipping if anyone was interested as a way to kinda jump start and promote the AF Cookbook, but we haven't even begun to compile that yet, other than this thread. The price of the Cookbooks, all things done and shipped, would be around $600-$700 for 200+ books. There are different prices depending on styles, pictures, covers, etc. and they usually do an overrun of 10% which you need to pay for if the books come out fine.
I'd be happy to ship anywhere in the US a copy of my book for $10. Limited quantities available. I will also donate to the site for everyone sold. If you live in the SoCal area then I'll bring some to the next GTG. AFAIK, only Kelly and Redgoat currently have copies of my cookbook.
Cheers!
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One for steak fans (quick and easy)... - 1/13/2007 12:01:06 PM
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UpstateNYA4
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This is a quick and easy one so even if you're not much of a cook, you can do this and it's excellent.
Buy the following:
Enough steak for however many people you're cooking for (center round is good, something fairly thin - not a filet mignon)
Farfalle pasta (aka "bow ties")
Italian dressing (the oil kind, not creamy)
Soy Sauce
Brown Sugar
Italian Herb spice
Cut/cube the steak. You want small bite-size pieces. Make your marinade as follows (or in these proportions):
One bottle Italian dressing
1/4 that amount Soy Sauce
2 tsp brown sugar
Marinate the steak for at least a few hours, but all day/overnight if you can (the longer the better). When it's time to cook, cook your pasta as you would any other time, seasoned with the herb spices. Cook up the steak in a pan on the stove, and if you like (which I do), pour the marinade right in on top of it. Don't overcook or the steak will get tough.
When all's ready, serve up the pasta on a plate, and put the steak/marinade right over top of it - I like to cook it in the marinade and use that as a "sauce" for the whole thing. Serve up with whatever you like on the side - I usually do a garlic french loaf and a salad if the g/f is there.
This is a good one to use to impress a new/potential g/f as well, guys - it's something you're cooking up kind of from scratch (not out of a box), and shows some taste in your selection of seasoned steak and pasta. Serve up with a chablis or something along those lines, and you're good to go.
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Jeremy
99 A4 2.8QM 30v
(a few things to make the car look better, sound better, stop better, and entertain passengers better)
"I want to run 11s - what do I need?"
"A shorter track." (from the Z boards years ago)
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RE: The official RECIPE thread. - 1/13/2007 1:48:22 PM
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lunchboxjr
Posts: 32
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hey socaljoe i'll get you a recipe for some orange pork chops. If you had them its like heaven in your mouth its so good i have to find the recipe.
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RE: The official RECIPE thread. - 1/13/2007 7:31:59 PM
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pharaoh
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hey this is a cool thread i like !!! me like food
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RE: The official RECIPE thread. - 1/13/2007 7:55:26 PM
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UpstateNYA4
Posts: 2834
Joined: 7/18/2006
From: six zero seven, NY
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Hehehe, me too:) I've already printed several of these out to try in the next week or two. If I can get an AF barbecue arranged at my house this spring/summer, maybe it'll consist completely of things from this thread (plus beer of course!) - we'll have to see.
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Jeremy
99 A4 2.8QM 30v
(a few things to make the car look better, sound better, stop better, and entertain passengers better)
"I want to run 11s - what do I need?"
"A shorter track." (from the Z boards years ago)
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RE: The official RECIPE thread. - 1/14/2007 12:32:16 AM
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GoodLuckAudi
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quote:
A good ol' New Year's Recipe:
RED HEADED SLUTS
Best shots of all time. :) Now that I know how to make them I don't have to go to a bar to get them. Yaaay.
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RE: The official RECIPE thread. - 3/2/2007 8:27:29 PM
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Chef
DA BEARS!!!
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Bump for some great recipes.
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RE: The official RECIPE thread. - 3/2/2007 10:48:12 PM
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lauren5757
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Mmmmm chef I just ate a piece of cheesecake from your recipe. It has been the one i've been using lately. Except that I usually make the crust with graham crackers instead. It was yummy. My bday was this weekend so I made it for myself.... but then Heinz got up early the day of my bday and made me a homemade carrot cake <--- my favorite.
So we've been living off cake since Sunday, lol.
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RE: The official RECIPE thread. - 3/2/2007 11:27:16 PM
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Chef
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I'm glad that I could spread some love. Are you in San Mateo now for good? We have some friends there that we will be visiting over Easter weekend. I have a culinary competition that I'll be judging on April 5th in the East Bay, then we are hanging in the Bay area for a while before seeing more friends in the Sacramento area.
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RE: The official RECIPE thread. - 3/4/2007 6:36:59 PM
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lauren5757
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Yep in San Mateo for good. Let me know sooner to when you are comign up here.
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RE: The official RECIPE thread. - 5/12/2007 9:17:55 PM
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Karl
Un-Official AF Goat :)
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bump/ single now and need to learn how to cook, so i stickied this to the top so "We" can all find it easier 
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RE: The official RECIPE thread. - 5/12/2007 9:46:52 PM
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Chef
DA BEARS!!!
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Excellent!
I guess that I'm making breakfast for "Mom" tomorrow.
Strawberry Crepes
Crepes, hot
Creamed Honey
Fresh Sliced Strawberries
Balsamic reduction
Grade A "light" real Maple Syrup
Whipped Cream
I make the crepes and spread creamed honey over each one, then fill them with fresh strawberries and roll them. Place on plate and drizzle with Maple Syrup and dot, or drizzle lightly, with the balsamic reduction. Top with fresh whipped cream and garnish with fanned strawberry.
A great and fairly easy Mother's Day breakfast treat. Sorry that I didn't add any recipes, but I'll go back later and edit the text. Balsamic reduction is very easy. All you need to do is add a little honey to the balsamic and boil it in a saucepan until it becomes somewhat thick and syrup-like in consistency. Cool down prior to use. Make sure you use real maple syrup and the lighter, the better. You can buy frozen crepe shells if you like, just heat them on a warm skillet when ready to use.
Sweet Crepes
1 c. Flour
1 c. Milk
1/2 c. Warm Water
4 eggs
3 T. Sugar
1/8 t. Salt
Blend all ingredients together until smooth, cover, and let sit at room temperature for 30 minutes prior to use. In crepe pan or large non-stick skillet, heat over medium to medium-high heat and butter lightly. Pour about 1/3 cup of batter into middle of skillet and rotate skillet until batter is evenly spread over bottom. Cook about 1 to 1 1/2 minutes or until bubbles form and it's lightly browned, then flip and cook an additional minute. Use immediately, or stack with paper in between, cover and keep warm for preparation.
Cheers!
< Message edited by Chef -- 5/13/2007 9:52:48 AM >
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RE: The official RECIPE thread. - 5/15/2007 11:01:46 AM
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Mac_17
West Coast Cali Crew
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Well, chef I will have to start contributing as well. We can make a cook book fairly easy for audi and make it look nice. I have all the progams to put it together and I am a copy editior in so I can proof it.
In college I worked for as a Sous Chef and learned from some of the best cooks in the Nation. I love food to so I make it taste good, although not so healthy all the times. So I will start posting a recipes. If anyone wants to PM me the recipe I will start putting the book together, also send a picture of your car or an image you would like to use.
I sold all my ads for the next two months and I got nothing to do while at work all day.
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RE: The official RECIPE thread. - 5/26/2007 11:02:41 PM
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Chef
DA BEARS!!!
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Well, I'm contemplating a new caramel apple pie for Memorial Day. If it comes out good than I'll post the recipe.
Cheers!
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RE: The official RECIPE thread. - 5/26/2007 11:18:42 PM
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Karl
Un-Official AF Goat :)
Posts: 8984
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From: Seattle, WA
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Cant wait!!
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RE: The official RECIPE thread. - 5/29/2007 9:12:00 AM
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S4sweetee
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this is very easy and also very good.
s4 potato salad
3 lbs red potatoes, boiled, skinned & cubed
2 red onions, chopped (may seem like a lot, but it's not. don't worry.)
1 large carton small curd cottage cheese
2 cups light mayo
layer as listed in a 9 X 13 dish. cover and refrigerate for 3 - 4 days.
mix prior to serving. add salt and pepper if needed.
it's the 3 to 4 days of sitting that makes it good.
i had it over the weekend and and i'll try it myself this weekend. seems like a "no fail" recipe.
hope you enjoy it.
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RE: The official RECIPE thread. - 5/31/2007 9:23:03 AM
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alan93
Posts: 334
Joined: 1/25/2007
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I don't know how I missed this forum. This is great! Though I got a little down when I had to scroll and scroll only to see a "marinade".
The crepe one looks good! I needed another breakfast entree to stick into my rotation of pancakes, french toast , and sausage gravy & biscuits (this is a good one if anyone wants it).
I have a bunch of single guy type recipes. I was even thinking of doing a cooking show for the culinary challenged. I think it could work. Maybe on Youtube?
Guess I'll contribute so I don't just create useless fodder.
Southwest Pork ( a favorite here in the midwest )
Cooking time: 15 minutes
1lb pork loin cubed (1 inch or what ever your bite preference is)
8 ounces Picante Sauce (mild, medium , or hot)
4 Tbs Peach Preserves.
1/2 pack Taco seasoning.
Brown cubed pork in skillet with seasoning.
Add sauce and preservers to pork and simmer on low for about 8 minutes
Done!
Goes great with mash potatos and corn.
Sauce goes great on potatos.
Kids love it.
< Message edited by alan93 -- 5/31/2007 9:25:04 AM >
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RE: The official RECIPE thread. - 6/10/2007 6:25:11 AM
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Chef
DA BEARS!!!
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Smoked Tomato Sauce
yield about 1/2 gallon
7-8lbs Tomatoes ( I prefer a meaty tomato like a Roma, and it definitely needs to be fresh!!!)
1/4c. Olive Oil
2 ea. Sweet Onions, diced
1/2 bunch garlic, peeled and chopped fine (about 8 cloves)
1/2 bottle wine, decent Italian Red - Chianti works fine
2 smoked ham hocks
2-3 cups Chicken Stock, strong and homemade best (paste or canned is okay)
1 T. Sugar (takes away any bitterness from tomatoes)
1 T. Balsamic Vinegar
1 t. White Pepper, ground
3 ea. Bay Leaves
1/4 - 1/2 cup Basil, FRESH, chopped (add at the end of cooking to maintain flavor)
Sea Salt to taste
Start by bringing a large pot of water to a boil. Have another large bowl filled with ice water. Remove the stem from the tomatoes and mark and X on the bottom of the tomato with a sharp knife. Place tomatoes in boiling water for 30 - 60 seconds, or until the skin starts to loosen. Immediately place them in the ice bath to cool. Do this for all of the tomatoes, then peel away the skins. Dump the ice bath and boiling water. Quarter the tomatoes lengthwise and remove all of the seeds over the bowl, to catch the seeds and the juice. Roughly chop the tomatoes and reserve.
In the large pot, over medium heat, add the olive oil and sweet onions. Cook slowly for about 10 minutes, or until translucent, but not browned. Reduce heat if necessary. Add the garlic and cook an additional 3 minutes. Crank the heat to high and add the wine. Boil until the wine is reduced by half. Add remaining ingredients, except the fresh basil. Use a mesh strainer to add the reserved juice from the tomatoes, but not the seeds. Mostly cover the pot and bring to low temperature. Simmer slowly for at least 4 hours.
The longer you simmer the sauce, the more smoked flavor you'll acheive from the ham hocks. You could use a smoker, or wood fired grill to release the skins of the tomatoes which would give even a greater flavor, but would require more work.
Remove the ham hocks and bay leaves, and puree the sauce with a hand bermixer, or use a blender. Careful to only fill the blender halfway with the hot mixture and start to mix it at the slowest speed, or you will be wearing hot tomato sauce. Return the mixture to the pan and add the fresh basil, adjust the seasoning with salt, and reduce the mixture if too loose, or add a little more stock if it is way too stiff.
It can be broken down into ziplock freezer bags and used whenever you like. I prefer this over most every other sauce around. Use it to simmer your favorite meatballs, Italian Sausages, or ground meat for pasta sauce.
Cheers!
< Message edited by Chef -- 6/10/2007 6:30:45 AM >
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RE: The official RECIPE thread. - 7/15/2007 5:31:27 PM
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KSpark
Posts: 184
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From: Redmond, WA
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Got a recipe for hash brownies Chef? If not, then one for regular brownies would be fine too.
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RE: The official RECIPE thread. - 7/16/2007 6:51:39 AM
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Chef
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Haven't used a recipe like that for a very long time. I'll look and see what I can come up with.
Cheers!
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