Your favourite meal in the world, and how to make it :)
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BBQ Chicken
Pulled Pork
Cheese Burger w/Bacon(mmmmm bacon)
Mashed Potatoes
Corn
Aside from the corn their all my own recipes and I'm not sharing my spice mixtures >
Pulled Pork
Cheese Burger w/Bacon(mmmmm bacon)
Mashed Potatoes
Corn
Aside from the corn their all my own recipes and I'm not sharing my spice mixtures >
Bless you sir. I now have a new goal in life and it is to make this magnificent masterpiece (with my own pizza instead of the frozen stuff) I expect it to kill me, but I'll die damn happy and with a full belly.L3m0n_L1m3 said:
Do I win now?
If you have a pot with a lid, a stove with a burner, and drinkable water, you have all the things you need to make steamed rice.Chased said:
I usually put 2 cups of rice in a pot, then 3 cups of water.
I turn the burner to a high-ish setting until the water starts to boil (meaning that it starts bubbling), then I shift the burner down to a medium/medium-medium low setting, I place the lid so that it's covering most of the pot, but there's a thin sliver that's open where steam can leak out.
You leave it like that for 10 minutes, but watch it a little first, I find near the start of the process sometimes you'll get these weird white bubbles that pour out over the edge of the pot, if that happens just take the lid off and they'll settle down, after they do, put it back on, and watch it again. Once it's stable like that, give it 8-10 minutes before you check it.
When you check it, you should see these little tunnels in the rice that bubbles sometimes come up through (if you don't see them, put the lid part way over again and give it a couple more minutes)[also, if you've let it go a little too long, there won't be any bubbles, it's not a big deal at all, and it'll still taste good, but if you don't see bubbles don't worry, as long as the tunnels are there and the rice looks like rice, then you're good], then shift the burner to low and completely cover the pot with the lid. Leave it like that for 15 minutes and your rice is officially steamed.
I usually have a couple of bowls of that for my meal that day, and the next day (or a couple of days after that if I can find the patience within me) the leftover rice usually ends up being about 4 cups worth, so I just dump it all in the pan and that's my fried rice day. That, incidentally, is one of the best parts of this recipe, the anticipation. "Tonight," you tell yourself, "tonight, I'm having fried rice! And God Damnit all, it's gonna be good as hell!"
*EDIT* Ha ha, thanks, Mushishi is one of my favorite shows, it's always good to see another fan
I do something like this myself, I just get the dough pre-made from my local Winco. My standard is pepperoni, olives, bacon, four or five kinds of cheese, and seasoning, although I have done a promising experiment with making chipotle seasoned ground beef, putting that and some olives in my pizza. One thing that tends to make my pizzas stand out from most is the layering of toppings underneath the cheese.Tomo Stryker said:
Insta-brownies
4 dessert-spoons flour
4 dessert-spoons sugar
2 dessert-spoons cocoa
2 dessert-spoons water
2 dessert-spoons oil
Whack it all in a mug and stick in the mircowave fir 1:30
Enjoy!
4 dessert-spoons flour
4 dessert-spoons sugar
2 dessert-spoons cocoa
2 dessert-spoons water
2 dessert-spoons oil
Whack it all in a mug and stick in the mircowave fir 1:30
Enjoy!
Yeeeah, I'm probably going to try that. I love brownies.ShatteredBlack said:
OT: I don't know, any pasta dish is a good idea, especially if the pasta is fresh. Also, steak: buy steak, marinate, grill.
Truly it is a meal made for the gods. You meant that mountain of vegetables and other assortments under a minuscule amount of cheese? I get that sometimes, then I just poor more cheese one until there is a nice gooey layer.Alakaizer said:
Boeuf Bourguignon
Finest grade beef stewed for ages so that when you eat it, you don't even have to chew.
Served with the boiled-down stew it was simmered in served as a sauce over egg noodles for a plus!
I have no idea what the actual ingredients are so... http://en.wikipedia.org/wiki/Beef_bourguignon
I refuse to link an actual recipe as I can only find Americanized bastardizations of the recipe and I wouldn't sully the good name of Boeuf!
Finest grade beef stewed for ages so that when you eat it, you don't even have to chew.
Served with the boiled-down stew it was simmered in served as a sauce over egg noodles for a plus!
I have no idea what the actual ingredients are so... http://en.wikipedia.org/wiki/Beef_bourguignon
I refuse to link an actual recipe as I can only find Americanized bastardizations of the recipe and I wouldn't sully the good name of Boeuf!
My most favorite meal - is a simple veggie sandwich (bean sprouts, avocado, tomato) on wheat toast with soup. Omg. Soup and sandwich combos...I love you so much. *tear*
But other then that - I make some mean Stuffed Bell Peppers!!
But other then that - I make some mean Stuffed Bell Peppers!!
{{I've never written a recipe before. So , if you don't like the way this is written,..well....shut up. I also have to say that these measurements aren't concrete. I don't actually use a 'recipe' when I make my bell peppers. I just use the amounts that feel right. These are measurements I feel are the closest to what I actually use. If you feel like you aren't using enough of one item, then add some more. If you feel like you are using TOO much, then reduce how much you plan to put in. This recipe is easily modified to fit your preferences.}}
6 washed medium sized bell peppers (of any color)
1lb ground beef , ground turkey, or beef substitute. (Prefer beef)
1/2 cup muenster cheese (It melts wonderfully)
1/2 cup sliced black canned olives
1/2 sweet yellow onion - chopped (I use Chilean sweet onions.)
Little more then 1/2 of a 14oz. can of tomato sauce (Not paste.)
Small amount of extra virgin olive oil and cooking brush.
2 cups cooked brown rice (I use boil-in-bag brown rice. Since it's already measured & super convenient.)
6 pieces of aluminum foil. (Large enough to completely wrap each bell pepper.)
13x9x2 inch baking pan.
Pre-heat oven: 350 degrees
Cut top off of bell pepper (at least 1 inch down from the stem - it should look like a little hat.) Clean out membranes and seeds. If a bell pepper doesn't stand on it's own, try slicing the bottom bumps flat until it does. Try not to slice to deep into the pepper, or the juices will seep through the hole you've made. If you do slice a hole into the pepper, don't worry - it'll still work. Put peppers and their proper caps, to the side.
Heat large skillet or dutch oven. Add beef and cook until browned. Then add the chopped onion. Cook thoroughly until meat is heated through and onions are soft. Add olives. Stir and simmer on medium to low heat for 1 to 2 minute(s). Then stir in tomato sauce. Once the mixture is bubbling - mix in the cooked rice. Then add cheese. Stir until cheese is melted completely.
Once the mixture is thoroughly heated and well-mixed, spoon into your hollowed bell peppers. Take filled bell pepper and place it on one sheet of aluminum foil. Place it's original cap on top, and align. Lightly brush bell pepper top and sides with extra virgin olive oil. Once coated, wrap bell pepper in aluminum foil, and place (standing up) in baking pan. Repeat for each bell pepper.
After all the peppers are oiled and wrapped, place baking pan into pre-heated oven and bake for 30 minutes. Don't open the oven door. That will result in uneven cooking. (Though that's a given for most anything placed in the oven.)
Once cooked, remove pan from oven, and leave to cool only until aluminum foil is easily removable. Unwrap bell pepper, and serve (with or without cap).
{{The bell pepper shell should be fairly crisp. If you'd like a softer bell pepper shell: After you are done cleaning out the bell pepper innards and seeds at the beginning of the recipe, boil them (completely submerged) in water, with a few generous dashes of salt. Boil rapidly for about 3 minutes. They should be a more brilliant shade of color and will be softer after baking.}}
6 washed medium sized bell peppers (of any color)
1lb ground beef , ground turkey, or beef substitute. (Prefer beef)
1/2 cup muenster cheese (It melts wonderfully)
1/2 cup sliced black canned olives
1/2 sweet yellow onion - chopped (I use Chilean sweet onions.)
Little more then 1/2 of a 14oz. can of tomato sauce (Not paste.)
Small amount of extra virgin olive oil and cooking brush.
2 cups cooked brown rice (I use boil-in-bag brown rice. Since it's already measured & super convenient.)
6 pieces of aluminum foil. (Large enough to completely wrap each bell pepper.)
13x9x2 inch baking pan.
Pre-heat oven: 350 degrees
Cut top off of bell pepper (at least 1 inch down from the stem - it should look like a little hat.) Clean out membranes and seeds. If a bell pepper doesn't stand on it's own, try slicing the bottom bumps flat until it does. Try not to slice to deep into the pepper, or the juices will seep through the hole you've made. If you do slice a hole into the pepper, don't worry - it'll still work. Put peppers and their proper caps, to the side.
Heat large skillet or dutch oven. Add beef and cook until browned. Then add the chopped onion. Cook thoroughly until meat is heated through and onions are soft. Add olives. Stir and simmer on medium to low heat for 1 to 2 minute(s). Then stir in tomato sauce. Once the mixture is bubbling - mix in the cooked rice. Then add cheese. Stir until cheese is melted completely.
Once the mixture is thoroughly heated and well-mixed, spoon into your hollowed bell peppers. Take filled bell pepper and place it on one sheet of aluminum foil. Place it's original cap on top, and align. Lightly brush bell pepper top and sides with extra virgin olive oil. Once coated, wrap bell pepper in aluminum foil, and place (standing up) in baking pan. Repeat for each bell pepper.
After all the peppers are oiled and wrapped, place baking pan into pre-heated oven and bake for 30 minutes. Don't open the oven door. That will result in uneven cooking. (Though that's a given for most anything placed in the oven.)
Once cooked, remove pan from oven, and leave to cool only until aluminum foil is easily removable. Unwrap bell pepper, and serve (with or without cap).
{{The bell pepper shell should be fairly crisp. If you'd like a softer bell pepper shell: After you are done cleaning out the bell pepper innards and seeds at the beginning of the recipe, boil them (completely submerged) in water, with a few generous dashes of salt. Boil rapidly for about 3 minutes. They should be a more brilliant shade of color and will be softer after baking.}}
Mini-Pizzas
Grab an english muffin, cut or break it in half - horizontally - and liberally apply the nicest tomato paste you can find. Then stick whatever the hell you want on there, and bake them in the oven for ten-fifteen minutes, or until they look brown.
Also, don't use really chewy cheese; unless you like that on your pizza. Which you shouldn't.
Oh, and make two or three of these; one alone isn't enough
Grab an english muffin, cut or break it in half - horizontally - and liberally apply the nicest tomato paste you can find. Then stick whatever the hell you want on there, and bake them in the oven for ten-fifteen minutes, or until they look brown.
Also, don't use really chewy cheese; unless you like that on your pizza. Which you shouldn't.
Oh, and make two or three of these; one alone isn't enough
I like to make a pasta dish called fiery fettuccine
So what you want to do is put the sausage in frying pan with the burner set on medium. Cook them until they are mostly cooked then cut them up, put them back into the pan and finish cooking them.
cook the pasta if you just bought the dry stuff
in a blender blend the peppers with the cream/half and half until it is a nice pink color and there are no chunks of pepper floating in there. season with creole to taste and mix in with the fully cooked sausage (if you're eating pork sausage you can leave the grease in the pan and add the sauce to it, it makes it more spicy) Mix in the cooked pasta and enjoy
two cans of roasted red peppers
ten spicy Italian sausages
half a carton of cream (Half and half will work also)
Creole seasoning
pasta noodles of any kind (two packs if you buy it from the store)
ten spicy Italian sausages
half a carton of cream (Half and half will work also)
Creole seasoning
pasta noodles of any kind (two packs if you buy it from the store)
So what you want to do is put the sausage in frying pan with the burner set on medium. Cook them until they are mostly cooked then cut them up, put them back into the pan and finish cooking them.
cook the pasta if you just bought the dry stuff
in a blender blend the peppers with the cream/half and half until it is a nice pink color and there are no chunks of pepper floating in there. season with creole to taste and mix in with the fully cooked sausage (if you're eating pork sausage you can leave the grease in the pan and add the sauce to it, it makes it more spicy) Mix in the cooked pasta and enjoy
