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Recipes from you or your family
- Thread starter matahari
- Start date
I make a mean chicken chow mein
Kawkenheimer
Ahahaha haha ha
If you've had scrambled eggs, my traditional scrambled egg recipe was basically whisk a couple of eggs, add some salt & pepper, and then cook them until nice & rubbery. Then I studied the art of scrambled eggs online and discovered that there's a real art to cooking them. Kinda like a risotto. Most chefs have similar recipes, I tried Gordon Ramsay's, very delish, YouTube - Gordon Ramsey Cooks Eggs on Toast.
Kawkenheimer
Ahahaha haha ha
I also love a good, real croissant, and tried one croissant recipe so far from a youtube guy who claims to be a professional pastry chef. After watching videos and seeing his posted comments to questions I definitely believed it, and tried to make them once thus far, YouTube - How to Make Croissants from Scratch! Part I.
It is an extremely time consuming thing to make a real croissant so make sure you have a good day to spend making them. My first batch was a learning experience, I plan to make them again.
It is an extremely time consuming thing to make a real croissant so make sure you have a good day to spend making them. My first batch was a learning experience, I plan to make them again.
THE SHEIKH
Chief Trump Campaign Strategist
i can make a lot of stuff. i bbq well and louisiana chili i can make that is quite good. lot i can do but many things i can't. turkey and roast making i leave to the mrs. for example. way out of my league. weights, times, temps, wellness - too complicated.
want a chicken tit grilled to perfection with asparagus and basmati rice? no sweat. a BLT for breaky? no sweat. turkey on thanksgiving day? sowy!
want a chicken tit grilled to perfection with asparagus and basmati rice? no sweat. a BLT for breaky? no sweat. turkey on thanksgiving day? sowy!
Heres sex on a plate Mata.
No real cooking skills needed for this baby...The infamous Ulster Fry.
Just fry in as much fat as possible and you have the Holy Grail of foodstuffs.
No real cooking skills needed for this baby...The infamous Ulster Fry.
Just fry in as much fat as possible and you have the Holy Grail of foodstuffs.
matahari
Star Fox 64
Home made red sauce pizza
Prep time estimate 2 hours, could be longer or shorter depending on the yeast you use for the dough and the toppings you choose for the pizza...given here the base recipe.
Crust
1 1/3 cups warm water (105F)
1/4 cup nonfat dry milk
1/2 tsp salt
scant 4 cups flour (more or less depending on climate etc)
1 TBSP sugar
1 pkg dry yeast (or 1 1/2 TBSP)
2 TBSP olive oil or vegetable oil
1 clove chopped garlic (optional)
First of all, I know what you are thinking, why not just add fresh milk and reduce the water. I tried that and it doesn't work.
For this I use my Kitchenaid with the dough hook. Bad carpal tunnel precludes too much kneading.
Put yeast, sugar, salt, and dry milk into a large bowl. Add water and stir to mix well. Allow this to sit for 2-5 minutes activating the yeast. Add oil and mix again. Add about 3 cups of the flour and fully incorporate, then slowly add the remaining flour as you are kneading with kneading time about 10 minutes by hand, about 4 in the Kitchenaid. Cover the dough and let rest about 10 minutes.
I usually double this recipe because I can make 6 small pizzas, one for every liking, to feed my family. You can either make three 9-inch pizzas or one 24-inch pizza with a thinner crust...the rest of the recipe goes for the three 9-inch pizzas.
Pour about 2-3 tablespoons of vegetable oil in the bottom each of three 9-inch cake pans. Divide the dough into 3 balls. Flatten out the dough either by hand or with a rolling pin on a lightly oiled surface and place each in a cake pan pushing a bit of it up the sides of the pan. At this point, I will sometimes sprinkle the fresh garlic at the bottom only of each crust (if you put it on the sides, it could burn and taste awful). Let rise covered until about doubled.
Red Sauce
1cup tomato sauce (canned or fresh, up to you and availability of fresh)
2 TBSP tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried marjoram
1/2 tsp salt
1/4 to 1/2 tsp cayenne pepper (depends how spicy you like it)
1 clove mashed garlic
This is awesome with fresh herbs if you have them. You will need to adjust the amounts and chop very finely. Mix well and let the sauce sit for about an hour. Side note: I use only a glass bowl for this and a wooden spoon to mix and spread the sauce.
When the dough has risen, divide the sauce amongst the three crusts. Preheat your oven to 475 degrees and move the racks to the upper third of the oven. Add your toppings starting with the cheese if you use it. I usually make traditional pepperoni and mozzarella and Parmesan cheese pizzas for the kids. You can add cooked sausage crumbles or any other kind of red meats (chicken best saved for a white sauce like Alfredo or pesto) and any host of veges that you like. Do not add any raw meats as the cooking time may not allow for full cooking.
Place the pizzas in the preheated oven and cook for around 20 minutes. Watch these as the cheese should be bubbly and the crust a golden brown and some ovens are more temperamental than others...mine usually wind up cooking for around 30 minutes because I hate undercooked crusts.
My favorite toppings:
crumbled sausage, chopped pepperoni, chopped Italian dry salami, chopped ham, chopped jalapeno, more garlic, mozzarella and Parmesan cheese. I chop the meats small so when you bite into the pizza half the cheese doesn't come off with the meat chunk!
These are also fooking awesome on the grill smoked, NOT A GAS GRILL. Set some bricks on the grill after the coals are hot (we mix real wood with ours) then set the pizzas on and close the lid. Watch closely, generally the temp of the grill can get up to 600...if so, prop the lid a bit so the crust does not brown before the dough is cooked.
Prep time estimate 2 hours, could be longer or shorter depending on the yeast you use for the dough and the toppings you choose for the pizza...given here the base recipe.
Crust
1 1/3 cups warm water (105F)
1/4 cup nonfat dry milk
1/2 tsp salt
scant 4 cups flour (more or less depending on climate etc)
1 TBSP sugar
1 pkg dry yeast (or 1 1/2 TBSP)
2 TBSP olive oil or vegetable oil
1 clove chopped garlic (optional)
First of all, I know what you are thinking, why not just add fresh milk and reduce the water. I tried that and it doesn't work.
For this I use my Kitchenaid with the dough hook. Bad carpal tunnel precludes too much kneading.
Put yeast, sugar, salt, and dry milk into a large bowl. Add water and stir to mix well. Allow this to sit for 2-5 minutes activating the yeast. Add oil and mix again. Add about 3 cups of the flour and fully incorporate, then slowly add the remaining flour as you are kneading with kneading time about 10 minutes by hand, about 4 in the Kitchenaid. Cover the dough and let rest about 10 minutes.
I usually double this recipe because I can make 6 small pizzas, one for every liking, to feed my family. You can either make three 9-inch pizzas or one 24-inch pizza with a thinner crust...the rest of the recipe goes for the three 9-inch pizzas.
Pour about 2-3 tablespoons of vegetable oil in the bottom each of three 9-inch cake pans. Divide the dough into 3 balls. Flatten out the dough either by hand or with a rolling pin on a lightly oiled surface and place each in a cake pan pushing a bit of it up the sides of the pan. At this point, I will sometimes sprinkle the fresh garlic at the bottom only of each crust (if you put it on the sides, it could burn and taste awful). Let rise covered until about doubled.
Red Sauce
1cup tomato sauce (canned or fresh, up to you and availability of fresh)
2 TBSP tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried marjoram
1/2 tsp salt
1/4 to 1/2 tsp cayenne pepper (depends how spicy you like it)
1 clove mashed garlic
This is awesome with fresh herbs if you have them. You will need to adjust the amounts and chop very finely. Mix well and let the sauce sit for about an hour. Side note: I use only a glass bowl for this and a wooden spoon to mix and spread the sauce.
When the dough has risen, divide the sauce amongst the three crusts. Preheat your oven to 475 degrees and move the racks to the upper third of the oven. Add your toppings starting with the cheese if you use it. I usually make traditional pepperoni and mozzarella and Parmesan cheese pizzas for the kids. You can add cooked sausage crumbles or any other kind of red meats (chicken best saved for a white sauce like Alfredo or pesto) and any host of veges that you like. Do not add any raw meats as the cooking time may not allow for full cooking.
Place the pizzas in the preheated oven and cook for around 20 minutes. Watch these as the cheese should be bubbly and the crust a golden brown and some ovens are more temperamental than others...mine usually wind up cooking for around 30 minutes because I hate undercooked crusts.
My favorite toppings:
crumbled sausage, chopped pepperoni, chopped Italian dry salami, chopped ham, chopped jalapeno, more garlic, mozzarella and Parmesan cheese. I chop the meats small so when you bite into the pizza half the cheese doesn't come off with the meat chunk!
These are also fooking awesome on the grill smoked, NOT A GAS GRILL. Set some bricks on the grill after the coals are hot (we mix real wood with ours) then set the pizzas on and close the lid. Watch closely, generally the temp of the grill can get up to 600...if so, prop the lid a bit so the crust does not brown before the dough is cooked.
matahari;6434 said:
Thats an actual freshly cut off vagina,grilled to perfection.
Its bacon.
sure is mata and it was lovely. simple cooking par boiled potato's half a chuck with some cajun spice and rock salt and some olive oil
poached salmon with rissotoe and frsh mint and corriander
all the salad you see in any of my dishes is now out of my garden and soon all the vegatables to
