Recipe Thread

[Cool Girl]

So, I'm sure we've all wanted to eat some delicious foods right. Well, come post your recipes here! The only rule I have is, don't post something basic, like don't post a recipe on how to make a hamburger (unless it's a unique hamburger that has aoli in it or something like that). So, take my recipes below so you know how to post them.

Also, feel free to post pictures of yourself experiencing recipes that you tried here!

Green Curry Pork with Thai Eggplants

- 1 lb of pork (any protein is fine)

- 1 can of unsweetened coconut milk (I recommend the brand "Chaokoh")

- 2-4 Tbs. of green curry paste

- 1/2 lb. of Thai Eggplants, cut in halves or quarters

- 1/2 cup shelled fresh peas

- 2 kaffir lime leaves

- Fish sauce (the only reason you might need fish sauce is because some brands of curry paste are not salted)

- 1-2 tsp. of palm or coconut sugar

- 1/2 - 1 cup of fresh Thai basil leaves

- Silvered chilies (optional)

1) Heat the coconut milk in a pan from medium to high heat. Once you see the oil beginning to separate, add the curry paste

2) Bring to a boil and add the pork

3) Simmer for five minutes before adding the eggplants. Simmer a few minutes and then add the peas and the kaffir lime leaves.

4) Season with fish sauce (if needed)

5) Add palm sugar/coconut sugar

6) Continue to simmer until the eggplants and peas are tender

7) Stir in the basil and chillies (if you want) and cook for another 1-2 minutes.

Serve it with fluffy steamed rice (or any rice, if ya want)

Potstickers

- Pre-packed potsticker wrappers

- 3/4 lb. of chicken, grounded (I cooked the chicken and then put it in the blender. Also, you can use any proteins if you want or no protein at all. This dish can be vegetarian. What I'm giving you is the recipe for the filling of the potsticker so you can do any filling you want)

- 1 slice of ginger

- 1 slice of garlic

- Some cabbage (can't remember how much, but I think proportional to the chicken)

So, this is easy, you make the filling. Then, add warm water on the side of the potstickers, but before you do that, put a spoonful of filling in the middle of your potsticker wrapper and then glue them together in a potsticker shape (look it up online. There are plenty of tutorials on how to make a potsticker shape) Also, make sure to put flour on the table so that the potstickers don't stick. Heat oil on a pan. Put the potsticker in the pan. After you see a brown color on one side of the potsticker while they're cooking, add water (while they're cooking in the pan!) to the level of the potstickers and cover. The potstickers are fully cooked once all the water evaporated

Also, to find these ingredients, go to a Asian store. And that, my friends, is my recipe!

Tunisian Brick Recipe (I'm also Tunisian, so this is my special family recipe. Courtesy of my family)

Dough Ingredients (4+ people):

-8.8 oz.Fine Semolena

-Dash of salt

-2 c. water

• Mix Semolena, Salt, 1c. Water in bowl

• Knead dough very well

• Add rest of water while kneading

• Knead until dough is smooth and non-sticky

• Add water required for (Step 4)

• Let dough sit for 20 minutes at room temperature

• Take medium-sized non-stick pan and place on medium heat setting on burner

• Place small quantity of olive oil on counter

• Roll dough with rolling pin until thin (2mm)on oiled counter

• Place dough in pan and cook 50 seconds per surface/side

Brick Stuffing Ingredients(4 people):

-2 handfuls fresh parsley (finely chopped)

-5 whole eggs

-1 can canned tuna

-2 T. Parmesan cheese

-1 shallot (finely chopped)

-Salt & Pepper (Individual choice)

• Place chopped parsley in colander and wash thoroughly for 2 minutes

• Let sit for 5 minutes until water is gone

• Mix all ingredients (1 EGG ONLY;KEEP 4 FOR AFTER) in bowl and mix together

• Take medium sized non-stick pan and pour vegetable oil ¾ full

• Heat on medium setting

• Take plate and place Brick sheets in plate

• Place 3 T. stuffing per sheet, make well in center of stuffing

• Slowly pour 1 egg into center of well

• Grab 1 corner of sheet and fold to other corner, so it is symmetrical;keep ends closed

• Place sheet with stuffing and egg inside, in pan and place in hot oil

• Cook each side until browned and golden

• When all Bricks done, place in large plate and serve with lemon

Edited June 24, 2016 by Cool Girl

[Anthony810]

Here is a simple recipe for Deep-fry breaded Chicken That I use.

2 3/4 of Bread Flour,

A few dashes of Black pepper, Garlic salt, salt, paprika, and poultry seasoning.

One or 2 beaten Egg Yolks mixed with water.

Cutting board and a knife,

A Large mixing bowl

And Boneless, Skinless, Chickens.

What you do first is use either a deep-fryer or a pan of oil, and put all the ingredients into one whole bowl if the batter is not fully mixes well to where you get a thick yet creamy add more water by adding lil bits of water and stir it with a whisk, and then what you do now is that you have to cut off the chicken's fat, cut them into tender size or nuggets or popcorn size and add them to the batter and stir again il they all are covered with the batter and then add them to the deep-fryer or pan until they get golden brown on both sides. It takes round maybe 5-8 or 8-10 mins. Oh and if your using a basket deep-fryer shake the chicken when you add them, it's a mess if they get stuck to the basket.

[Felicity]

This is a secret family recipe that has been passed down for years.

How to make Coco pops.

You'll need a bowl, a spoon, Milk and some Coco pops.

First, put some coco pops into the bowl.

Next, pour the milk into the bowl.

Done. Eat with spoon.

[Anthony810]

How to haave Reese's Puffs.

Peanut Butter puffs like Captain Crunch and Coco Puffs. xD

[Cool Girl]

This is a secret family recipe that has been passed down for years.

How to make Coco pops.

You'll need a bowl, a spoon, Milk and some Coco pops.

First, put some coco pops into the bowl.

Next, pour the milk into the bowl.

Done. Eat with spoon.

How to haave Reese's Puffs.

Peanut Butter puffs like Captain Crunch and Coco Puffs. xD

Guys, please post actual recipes

Anyways, I remembered that I had another recipe. This is my cornbread recipe. Like, I'm dairy free now, but I still make this for my family!

Cornbread

- 6 tablespoons of unsalted melted butter, plus some butter for baking dish

- 1 cup of cornmeal

- 3/4 cup of flour

- 1 tablespoon of sugar

- 1 1/2 tablespoon of baking powder

- 1/2 teaspoon of baking soda

- 1/4 teaspoon of salt

- 2 eggs, beaten

- 1 1/2 cup of buttermilk

1) In a bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt together. This is your dry ingredients.

2) In another bowl, mix the eggs, buttermilk, and butter. This is your wet ingredients.

3) Pour the buttermilk mixture in the cornmeal mixture. Mix them together until there are no dry spots.

4) Grease the baking dish with butter and pour the batter in it.

5) Preheat the oven to 425 degrees F.

6) Bake until the top is golden brown or for about 20 to 25 minutes.

7) Remove the cornbread from the oven and let it cool 10 minutes before serving

8) Enjoy!

Edited June 24, 2016 by Cool Girl

[Godot]

Huh, this is a neat thread. I do want to point out that elavation factors in cooking. Depending where you live some things may cook faster or slower. So take that into account.

[Cool Girl]

Huh, this is a neat thread. I do want to point out that elavation factors in cooking. Depending where you live some things may cook faster or slower. So take that into account.

I'm glad you like it! Don't hesitate to post recipes if you got any!

[Pocky]

Since it's Summer time, I'm sure a lot of you want ice cream. Here's a recipe for no churn ice cream!

No Churn Ice Cream
Appliances/Tools needed: Only a blender! (And a container if you don't have one)

Ingredients (Both in Metric and US!)
250 ml/1 cup Yogurt (Plain yogurt, not like Yoplait.)
500 mL/2 cup Sweetened Condensed Milk
Any fruit or flavoring you want (I've only tried with 2 peaches, so I don't know about making chocolate no churn ice cream)

Steps:
1. Put yogurt, condensed milk, and the flavoring you want into the blender.
2. Blend until it is fully combined. You want it to be like a thick liquid, like melted ice cream.
3. Pour into container, and then freeze for 2 hours.
4. Take out, and serve!

Notes:
Again, like I've stated, I've only tried this with fruit, so I do not know if it'll taste alright if you use something like chocolate syrup. Have fun!

[Ironbound]

Oh, quite nice. I might share my own recipes sometime later. They're all plants, however. I'm a herbivore.

[Cool Girl]

Oh, quite nice. I might share my own recipes sometime later. They're all plants, however. I'm a herbivore.

That's fine! Any recipe is great!

(Hey, did you also see my curry recipe? I heard you were Indian, so I was wondering if it's a pretty good curry recipe. The recipe is on the first post if you want to see it.)

[Ironbound]

Are you talking about the pork thing? I don't eat meats, I told you, and neither am I aware of their cooking. So I have no opinion to give on that, except that I wouldn't eat it!

[Cool Girl]

Are you talking about the pork thing? I don't eat meats, I told you, and neither am I aware of their cooking. So I have no opinion to give on that, except that I wouldn't eat it!

Ok, that's fine! Hope you get to post some recipes, though!

[Jiggle]

Moroccan Lentil and Veggie Stew

• 2 Tbsp olive oil

• 1 medium onion, yellow prefered

• 4 cloves garlic, minced

• 4 stalks celery

• ½ Tbsp ground cumin

• 1 tsp turmeric

• 1 tsp cinnamon

• ¼ tsp cayenne pepper

• 1 (19 oz.) can chickpeas

• 1 (28 oz.) can diced tomatoes

• ½ lb. cauliflower florets

• 6 cups vegetable broth

• 1 cup brown lentils

• 1 bay leaf

1. Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.

2. Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.

3. Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.

4. Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.

5. After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.

6. Tasty Just kidding.

Edited June 24, 2016 by Jiggle

[Durken]

I can't believe I'm that bored to do this but here we go I guess

Spanish potato tortilla

Quite simple, cheap and delicious, and please; this is not related to the mexican one or the french omelette, we kinda dislike how people compared our little miracle to that tasteless and lame things.

Look at that beauty *spanish intensifies*

Ingredients for 4 guys or just 2 hungry ones:

1 kg of potatoes

6-8 eggs (that depends on how much moist you want it to be)

1 big onion

Half a cup of milk

Salt, pepper and thyme

1-Whisk the eggs in a bowl, add the milk and the thyme and whisk until everything is mixxed, put it aside.

2-Peel and cut in dices the potatoes, fry them but not to mcuh, you want them soft not crunchy, add them to the bowl with the mix.

3-Caramelize the onions and put it with the rest of ingredients.

4-Add the salt and pepper, mix it a bit and let it rest for a half an hour.

5-Pre heat a non-stick pan with a bit of oil, I would recommend virgin olive oil but I know outside my country it's a bit expensive.

6-Cook the mix at low heat in the pan for a minute and a half, then flip it carefully, cook the other side for a minute and then start to flip it every 30 seconds until it is done.

Tip: If you cook it less the egg inside won't be totally curdled so the tortilla will be a bit moister.

Had a hard time searching fot all the tech words for cooking, sorry if I made some mistakes and hope it is all clear.

Buen provecho!

Edited June 25, 2016 by Durken

[Cool Girl]

Hey Durken! Tried out your recipe! Here are the results

[DW~]

My recipe: Pinto(can be whatever bean tbh) & Cheese Quesadilla (This can end up with 3-4 of them btw)

Ingredients:

1 Can Beans

Shredded Cheese

Garlic (1/2 tsp Garlic Powder for substitute)

1/2 a big or a whole small Onion (or 1/4 tsp Onion Powder)

3-4 tortillas (I used large ones)

Tomato Sauce

1 tsp Chili Powder

1 tsp Paprika

1/2 tsp Oregano

1/2 tsp Salt

1/2 tsp Black Pepper

1/2-1 1/2 tsp Cornstarch

Cooking Instructions:

1.Combine everything in a appropriately sized bowl and stir until evenly mixed.

2. Place the filling in the Tortilla and fold it in half

3.Fire up the pan, and put Butter/Margarine/etc. in it after it heats up (High heat if you like them crispy, medium if you don't, I used a double burner so it didn't take half a hour)

4.Place the tortilla, and let it sit there for 30 secs, then check if brown. If brown, flip it (may be spillage). If not give it 15 more seconds

5. Repeat Steps 3&4 until you are done

6.Clean up your cooking space

7.Enjoy~

Edited July 2, 2016 by TheDW66

[Cool Girl]

Lasagna

Ingredients

Tomato Sauce

- 1 pack of meat

- Tomatoes (any quantity)

- 1 Tbsp of tomato paste

- Ouffah (افاح) (this is a tunisian spice. You don't have to put this in the recipe if you can't find it)

- 1 tsp of paprika

- 1/2 tsp of tumeric

- Black pepper

- Salt

- 1 cup of water

Bechamel Sauce

- 7 Tbsp of butter

- 4 Tbsp of flour

- Milk

Instructions

Tomato Sauce

1) Cut tomatoes. Cook it in a pot. Cook it until tomatoes are melted.

2) Add the meat to the pot.

3) Add all spices, add water, and let it cook.

Bechamel Sauce

1) Add butter to a small pot and cook it until it melts.

2) Add flour and mix.

3) Add milk until the small pot is almost full. Add the milk little by little.

4) Cook it until you see that the sauce sticks to your fingers.

Now, this is the part where you assemble the lasagna.

1) Cover the baking dish with the bechamel sauce. Be sure to leave some for the end.

2) Add lasagna pasta.

3) Add tomato sauce.

4) Repeat the layers until you reach the top. Add the remaining bechamel sauce and top it with lasagna.

5) Top it with mozzarella.

6) Bake in oven at 400˚F. Bake it until you see that the top is golden brown.

7) Enjoy!

Edited July 17, 2016 by Cool Girl

[Honchy]

Here's a recipe I made, it's been passed down for generations, so keep it a secret!

Peanut Butter and Jelly sandwich extreme: Bread + Peanut Butter + Jelly

[Shad_]

Seeing tucumer, paprika, mozzarella and Ouffah in a Lasagna kinda kills me rip

Jokes aside, nice recipe! Whenever i'll have time i'll post the original recipe for the italian lasagna, it's kinda different from this and a bit more complicated but trust me, the flavour is delicious (and it's actually one of my favourite meals)

Edited July 2, 2016 by AndSoThereIsSt3ffo

[Cool Girl]

Now allow me to give you a French recipe since right now I'm in Normandy, France.

Quiche Lorraine

Ingredients

- Puff pastry (I usually use pre-made puff pastry, but feel free to make your own (enough to make two quiche crust)

- 10 eggs

- Ham, sliced (I would say about six slices, but it's totally up to you)

- Grated Cheese

- 1 tsp of nutmeg

- Salt

- Pepper

Instructions

1) Put the puff pastry on the baking dish

2) Crack 10 eggs in a mixing bowl and whisk them.

3) Add the slices of ham, nutmeg, salt, and pepper to the mixing bowl along with the whisked eggs.

4) Add the egg mix on top of the puff pastry

5) Top it with grated cheese

6) Preheat the oven to 350˚F. Bake until it is golden brown

7) Enjoy!