The official RECIPE thread.
Senior Member
Joined: Sep 2006
Posts: 586
From: San Francisco
RE: The official RECIPE thread.
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.
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.
Lvl-65 Sorceress: 9,571-HP/7,796-EP
Joined: Feb 2005
Posts: 7,462
From: The other side of midnight.
RE: The official RECIPE thread.
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 andand i'll try it myself this weekend. seems like a "no fail" recipe.
hope you enjoy it.
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 andand i'll try it myself this weekend. seems like a "no fail" recipe.
hope you enjoy it.
2nd Gear
Joined: Jan 2007
Posts: 567
From: Cincinnati
RE: The official RECIPE thread.
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 (thisis a good oneif 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 porkand simmer on low for about 8 minutes
Done!
Goes great with mash potatos and corn.
Sauce goes great on potatos.
Kids love it.
The crepe one looks good! I needed another breakfast entree to stick into my rotation of pancakes, french toast , and sausage gravy & biscuits (thisis a good oneif 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 porkand simmer on low for about 8 minutes
Done!
Goes great with mash potatos and corn.
Sauce goes great on potatos.
Kids love it.
Senior Member
Joined: Mar 2006
Posts: 3,713
From: Cibolo, TX
RE: The official RECIPE thread.
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!
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!
