Post Your Favorate Home Cooked Meal Recipes

[eddie.saw]

Hey guys idk about all of you but i love to cook after i've had a few tokes, and even when i don't, i love learning to cook new things and new ways of things that i've cooked for years. So i decided to start a thread to share our favorate recipes..... I'll get started with one of my favorites

Chicken and Asparagus Crepes

2 tablespoon butter
1 can cream of mushroom soup
1/2 small onion, chopped
1/8 cup dry sherry
1/4 cup shredded fontina cheese
1 cup chopped cooked chicken
8 asparagus spears, steamed until crisp-tender
Savory Crepes, recipe follows
1/2 cup shredded Swiss cheese
Savory Crepes:
3/4 cups all-purpose flour
1/2 teaspoon salt
1 1/4 cups milk
1 large eggs
1 egg yolk
1 tablespoons butter, melted

Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.
In a large skillet, melt butter over medium heat. Add cream of mushroom soup and onion and cook for 2 minutes, Stir in sherry, fontina cheese and chicken. Cook until cheese is melted.
Spoon 1/4 cup chicken mixture down center 1/3 of each crepe. Place 2 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish. Sprinkle 1/2 cup Swiss cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot.



and for the crepes...



In a medium bowl, combine flour and salt. In another medium bowl, whisk together milk, egg, egg yolk, and butter. Gradually add flour mixture to milk mixture, whisking until smooth.
Heat an 8-inch nonstick skillet over medium-high heat. Spoon 2 1/2 tablespoons of batter into skillet; cook for 30 to 45 seconds. Loosen crepe with a spatula, and carefully turn over. Cook for 30 to 45 seconds


the cooking times may vary depending on your stove up it's an amazing meal and i hope someone tries it.

So now that i've contributed it's time for all of you!

 

[Phedrosbenny]

White beans and ham.Fried potatoes.Cole slaw and corn bread.

a bottle of hot sauce.

 

[eddie.saw]

i dont see a recipe but that all sounds good!

 

[Janeymac]

This recipe is my own and although nothing special , it gets refined and improved
every now and then .

Chicken Curry (serves 2 - 4)

1 small/Medium sized free range chicken
1 medium sized onion
4 large cloves garlic
1 or 2 chillies
1 piece ginger(half thumb size peeled)
2 capsicums(peppers)
2-3 peeled tomatoes(google it)
2 tablespoons curry powder
Half teaspoon english mustard
butter, flour , oil.

Roast the chicken (200c for 30 - 35 mins should do it). Remove the skin and discard.
Take all the meat from the bones and keep in the fridge. Put all the bones in a pot
with a chopped up onion and a carrot or two.Just cover this with water. Bring to a boil
and reduce to a simmer. Skim off the scum that rises to the top as she comes to the boil.
Simmer for 3 - 4 hours topping up with water every hour or so as needed , you want to be
left with a pint(500-600ml) of liquid when its done.Keep the liquid and throw the rest
in the bin.


Chop the onion up small (2-3mm bits) , same with the garlic,chilli,ginger.Slice the peppers
(half to one cm thick),Peel the tomatoes and chop up small.

Add 2 tablespoons oil to a pot/pan and put on a medium heat . Add the onion , fry for a couple
minutes then add the peppers. After a few minutes (4?) , add the garlic,chilli,ginger. Fry for
a couple more minutes then add the curry powder , stir around to coat all the veg with the powder.
After a couple more minutes add the toms and stir in. You can add 2/3 the stock now and reduce the
heat to low so its just bubbling.Add the mustard and stir in.Leave it bubbling.

In another small pot melt 1oz butter and add 1 oz plain flour(approx , i never measure) , stir it
around a bit on a lowish heat and cook the paste. After a couple minutes add a little stock and
stir in adding a little as it thickens up. After adding the rest of the stock and letting it simmer
you should have a sauce type mix , add this to the curry pot/pan .

After maybe 10 minutes , add the chicken meat you put away earlier to the pot.Add a liile water if
its stodgy or too thick for you.Let this cook in for 10 minutes or so.
Yer done.

 

[LolaGal]

Grilled Doves with bacon

Grilled Doves with bacon

Shoot 12 doves (feeds 2 people)
Dress doves.

Place doves in cold salted water, covered, bring to boil, reduce heat
simmer for 20 minutes until doves are tender with fork.

Remove doves from liquid, cool to room temp.

Wrap dove breasts with slice of raw bacon, place on grill until bacon is well cooked (about 5 minutes).


BABY DEER LEG:

Shoot baby deer, the smaller the better.
Dress deer, take back hams and middle backstrap.

Soak venison ham in salted water overnite in refg.

Next morning stick hand up between muscles of ham to remove any tallow (fat) that you can remove. It tastes bad.

Now slice ham a couple inches in long stripes, making slash into meat.

Stuff raw bacon into ham slices, filling with bacon.

Place remainder of bacon package (about a pound) on top of venison ham.

Place one sprig about 5 inches long of fresh rosemary on top of leg, cover with slice of bacon to hold in place.

Cook ham in smoker over hickory fire at about 275 degrees F. for about 8 hours or until tender.

YUM. Small baby deer tastes better and does not have much yucky fat!


GRILLED FROG LEGS:

Kill as many frogs as you can find at night with light and gig.
Put in sack, take home.
Peel skin off frog legs, then cut legs off at spine so you have a pair.

Cut off feet. Throw back in pond for catfish.

Grill frog legs over charcoal. Baste with melted butter and garlic.

Serve over Texas Toast as appetizers.


FRIED CATFISH:

Catch catfish, skin and fillet.
Roll in yellow cornmeal with a sprinkle of salt in it.

Melt lard to 350 degrees or hotter.
Fry catfish in hot lard till golden brown.

HUSH PUPPIES:
Cornmeal self rising
Buttermilk
Chopped Onions fine
1/4 teaspoon salt
Black pepper to taste
1 egg
1/4 cup Crisco shortening
Mix together to make a stiff batter that can be spooned.

Drop spponfuls in boiling lard to test grease for hotness.

 

[rogerw]

venison and wild rice,
2 lb veny steaks cut into 1 in chunks
1 can cream mushroom soup
1 can cream chicken soup
1 onion cut up
1 green pepper
1 hot pepper if you like
1 lb wild rice
boil rice till done with a spoon of chicken stock in the water. It will take about 1 hr to cook
Drain water and rinse.
Brown deer with onion and peppers.
Put rice in 9by13 pan add deer mix and condensed soups [no water]
bake for about 1 hr @ 350 or until it bubbles all over the top.
Serve with a good red wine or cold beer. Home made bread helps also.
You can also sub ground meat for the venny. or chicken.

 

[marcnh]

vampire wine

take 750 ml of your own blood, boil it, let it cool to room temp,put it in a soda bottle,add 1 tsp yeast. put cap on and when bottle gets firm, turn cap just until air is released but still and leave it like this so air can escape but not enter. when it stops bubbling drink your vampire wine! yes you ferment your own blood, how cool is that!

scalloped potatoes:

slice enough potatoes to fill your desired size pan or casserole dish at least 1.5 inches deep. slice them as thin as you possibly can! put half potatoes in dish, grate WHITE EXTRA SHARP CHEDDAR cheese onto potatoes, add rest of potatoes. pour enough milk to come 2/3rds the way up potatoes, add butter and pepper to flavor, bake uncovered at 350-400 until potatoes are done and walla, your friends/family will LOVE these.


pan seared ahi tuna with soy aeoli

first cook rice:
just use two "cups" (any size, any cup) of water, boil, add salt and garlic powder, now add 1 "cup" white rice, cook for 3-4 min, keep stirring, now cover it and lower heat.DO NOT LIFT LID FOR 20 MIN FROM WHEN YOU ADDED RICE, SO IMPORTANT!!!!!
so you just always use twice the water as rice, and do not lift the lid, just time it for 20 minutes and it will be perfect.

mix mayo and soy sauce about 1 part soy sauce and 9 parts mayo. (the aeoli)

Heat saute pan very hot with oil,cook ahi tuna steaks until brown on outside, but still soft. if you cook them all the way they will be dry (about 2 minutes per side).

at the same time saute shredded cabbage and onions with sesame oil, ginger and garlic (use fresh minced ginger and garlic).

To plate put aeoli on tuna and top that with finely diced scallions, put rice next to it, top rice with veggies, then sprinkle sesame seeds on veggies.

OMG this is so amazing. its my own recipe.

 

[marcnh]

no more recipes?

 

[eddie.saw]

Jalapeno chicken casserole

Jalapeno chicken casserole

I forgot that i started this thread... damn stoner!!

one of my favs...

* 1 (10-ounce) package frozen chopped spinach, thawed
* 2 tablespoons butter or margarine
* 1 large onion, chopped
* 2 green onions, chopped
* 2 jalapeño peppers, seeded and chopped
* 1 (10 3/4-ounce) can cream of chicken soup, undiluted
* 1 (8-ounce) container sour cream
* 1 teaspoon ground cumin
* 1 (12-ounce) package nacho cheese-flavored tortilla chips
* 6 cups chopped cooked chicken
* 1 (8-ounce) package shredded Mexican four-cheese blend


Drain spinach well, pressing between paper towels.

Melt butter in a large skillet over medium heat. Add chopped onion, green onions, and jalapeño; sauté until tender. Remove skillet from heat; stir in spinach, soup, sour cream, and ground cumin.

Layer half each of tortilla chips, chicken, spinach mixture, and cheese in a lightly greased 13- x 9-inch baking dish. Repeat layers, ending with spinach mixture.

Bake at 350° for 10 minutes; sprinkle evenly with remaining cheese, and bake 10 more minutes or until cheese is melted. Garnish, if desired.

 

[pinecone]

I do most of the cooking in my household so my favorite recipes are (i) tasty, and (ii) easy to cook with things I have around the house. With respect to (ii) I am a really big fan salt cured pork as it is inexpensive, add a ton of porky flavor, and keep in the fridge indefinitely.

The following recipe uses guanciale which is a uncooked salt cured pork cheek. You could also substitute pancetta, uncooked salt cured pork belly. Credit where credit is due: the recipe originally appeared in Saveur Magazine (which has a ton of great recipes)

Pine

Bucatini with Spicy Tomato Sauce (Bucatini all’Amatriciana)

3 tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale or pancetta, cut
into 3⁄4" pieces
Freshly cracked black pepper, to taste
2 cloves garlic, minced
1 small carrot, minced
1⁄2 medium onion, minced
1⁄2 tsp. crushed red chile flakes
1 28-oz. can peeled tomatoes,
preferably San Marzano, undrained and puréed
Kosher salt, to taste
1 lb. bucatini or spaghetti
1 1⁄4 cups grated Pecorino Romano

1. Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6–8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. Season with salt; keep warm.

2. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6–8 minutes. Reserve 1⁄2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2–3 minutes. Add 1⁄2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.

 

[Maria_Vanessa]

Macaroni Cheese with Winter Squash


Ingredients
Cooking spray
elbow macaroni
pureed winter squash, fresh or frozen
lowfat milk
cheese, your favorites
spices, your favorites
bread crumbs
grated Parmesan
olive oil

Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Cook the macaroni.

Meanwhile, place the squash and milk into a large saucepan and cook over a low heat, stirring occasionally. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the cheese and spices. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

 

[hippie_lettuce]

Coq au vin

2 cups heavy bodied red wine (zinfandel or pinot noir)
1 cup chicken broth or hot water
1/2 whole chicken
2 oz. pork belly, cut into small pieces (or use bacon)
2 potatoes, cut into quarters
1 cup celery, diced
1 cup pearl onions, blanched
4 cloves garlic, chopped
2 T. tomato paste
1 tsp. thyme
1 tsp. dried rosemary
3 bay leaves
salt
pepper
cornstarch for chicken

Preheat oven to 350 degrees F.
1. Brown pork belly or bacon in a cast iron pan or Dutch oven over medium-high heat. Fry until crispy. Drain fat and put bacon in separate bowl.
2. Wash and pat dry the half chicken. Score the chicken and then lightly dredge in cornstarch.
3. Use half of the pork belly or bacon grease in cast iron pan or Dutch oven. Heat until hot, but not smoking.
4. Fry chicken, skin side down. Remove the chicken from the pan once it is lightly browned.
5. Add garlic to pan and cook until aromatic. Then add 1 cup of red wine and 1 cup of chicken broth. Allow to start simmering then turn off heat. Add chicken back to the pan. Cover chicken with potatoes, celery, pearl onions, and herbs. Thoroughly mix in the tomato paste into the broth/wine sauce. Add a few pinches (about 1-2 tsp) of salt and pepper.You can always add salt later but not take away!
6. Bake in the oven for 1 1/2 hours. If you are using a cast iron pan make sure you are using one with a lid. Otherwise, use a baking pan as a lid. The Dutch oven is probably easier to work with but I've only made this with a cast iron pan.

 

[Bobby Stainless]

or

Burger w/ plenty of MAYO. (studies have shown mayonnaise prevents prostate issues...)

 

[yortbogey]

For a Cold Rainy.day




The meat develops a rich, full-bodied flavor when it's cooked to a dark brown, so be sure not to stir the pork until it releases easily from the pan. Serve this fiery soup with warm flour tortillas.

Prep Time: 3 minutes
Cook Time: 30 minutes
Yield: 4 servings (serving size: 1 1/3 cups)
Ingredients
Cooking spray
1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces
2 teaspoons salt-free Southwest chipotle seasoning blend (such as Mrs. Dash)
1 (15.5-ounce) can white hominy, undrained
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeo peppers and spices (such as Del Monte), undrained
1 cup water
1/4 cup chopped fresh cilantro
Preparation
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with chipotle seasoning blend; coat evenly with cooking spray. Add pork to pan; cook 4 minutes or until browned. Stir in hominy, tomatoes, and 1 cup water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pork is tender. Stir in cilantro.

Nutritional Information
Calories:
233 (17% from fat)
Fat:
5g (sat 1.4g,mono 1.9g,poly 0.8g)
Protein:
24.4g
Carbohydrate:
23g
Fiber:
4.4g
Cholesterol:
68mg
Iron:
2.3mg
Sodium:
610mg
Calcium:
33mg

 

[yortbogey]

Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection.

It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes.

This eggplant version is the traditional rendition, however you can also layer in potatoes, zucchini, or whatever vegetables you prefer. It's hearty and filling so you won't need many side dishes.

While it can be time consuming to prepare, I think you will find that once complete it is a very worthwhile endeavor.

Prep Time: 2 hours

Cook Time: 45 minutes

Total Time: 2 hours, 45 minutes

Ingredients:

3-4 eggplants, about 4 lbs. total
1 lb. potatoes
1 1/2 lbs. ground beef (or lamb)
2 large onions, finely diced
2 cloves garlic, minced
1/2 cup red wine
1/4 cup chopped fresh parsley
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1 cup tomato puree (or crushed tomatoes)
2 tbsp. tomato paste
1 tsp. sugar
Salt and pepper to taste
2 cups plain breadcrumbs
8 egg whites, lightly beaten (reserve yolks for bechamel)
1 cup grated Kefalotyri or Parmesan cheese

Bechamel Sauce:
1 cup salted butter (2 sticks)
1 cup flour
4 cups milk, warmed
8 egg yolks, lightly beaten
Pinch of ground nutmeg
Preparation:

Prep the Vegetables:
Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.

Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

Preheat the oven to 400 degrees.

Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.

Make the Meat Filling:
In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.

Make the Béchamel Sauce:
Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.

Assemble the Moussaka:
Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.

 

[MickeyBlue42]

or

Burger w/ plenty of MAYO. (studies have shown mayonnaise prevents prostate issues...)

U still alive after that burger Bobby?!?! That thing was off the charts!

What steak is that? It looks awesome!

 

[Cookie monster]

BBQ Sauce/Ribs a la Cookie.

BBQ Sauce/Ribs a la Cookie.

Ingredients:

Mango Chutney: 3 tbsp.
Red Currant Jelly: 6 tbsp
Brown Sugar: 2 tbsp
English mustard: 1 tsp
Worschester Sauce: a dash
Red Wine Vinegar: 1/2 cup
Tobasco: small dash

Preparation:

1. Remove fat from ribs then place them in a pot of boiling water for 25 mins or until half cooked.

2. mix up the sauce in a pan and boil it up until it thickens and turns a translucent red color.

3. Pour the BBQ sauce over the ribs and throw them in the oven for 20 mins at 200c, cover with foil.

4. spoon the sauce over the ribs every 5 min until cooking is finished.


Enjoy.

 

[Bobby Stainless]

I love a serious burger.

Those cuts are a prime ribeye, and some lamb chops.

 

[shafty420]

7lb pizza

http://www.sadanduseless.com/2009/07/7-lbs-pizza-with-4-5-inches-of-topping/

 

[eddie.saw]

yeah. that looks absolutely disgusting!! but i'm sure i'd have a bite if were stoned.