Your best recipes. Show your stuff. | Food & Cooking | TORN
Your best recipes. Show your stuff.
    • hannibalbar [1907142]
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    Thread created on 22:44:50 - 26/04/15 (9 years ago)
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    Last replied 17:00:38 - 13/04/17 (7 years ago)
    I am a food collector. I like to collect the best recipes and make them myself. The preferred format is 
    Dish Name
    Ingredients
    How to cook it
    Picture of the dish (prefer of when you made it)
    • MarlonBrando [1337797]
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    Posted on 23:03:58 - 14/10/15 (8 years ago)
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    • 6 thin slices of Bacon, fried and coarsely chopped, or about 1 cup
    • 4 Green Onions, white and green parts coarsely chopped, or about 1 cup
    • 2/3 cup fresh Parsley, of any sort, chopped
    • 8 ounces of Gruyère cheese, grated or any combination of Gruyère, Appenzell, and Emmental
    • 250 milliliters of Milk
    • 250 milliliters of Heavy Cream
    • 2 Tablespoons of Flour
    • 3 Eggs
    • freshly ground Black Pepper and Salt
    • freshly ground Nutmeg
    • Butter to grease the Tart Tins
    II. Ingredients for Pastry: Frozen puff pastry is another option, used in place of this shortcrust dough

    • 2 and 1/2 cups white, unbleached Flour
    • 10 Tablespoons of cold Butter, cut in pieces
    • about 6 Tablespoons of Ice Water
    • 1/2 teaspoon of Salt
    Equipment:
    • small Tart Tins, with or without removable bases. The photographed tarts were made in a combination of tinsone set with base measuring 3 and 1/2-inches and top measuring 4 inchesand a second set with a base measurement of 2 and 1/2-inches and measuring 3 inches across the top
    • a Food Processor is a convenient option for mixing together the pastry dough, but it may be done by hand, too
    • a Mixer, hand or standing

    I. Making the Pastry:


    1. Place the flour and salt in the food processor. Add the pieces of butter and pulse until the butter is combined well with the flour.

    2. Turn the processor on again and, as it runs, add the cold water by Tablespoons. The mixture will pull away from the sides and form a ball when enough water has been added. 6 Tablespoons will probably be enough. The pastry dough should just hold together, and it shouldnt be sticky.

    3. Divide the pastry into 2 balls, wrap them in waxed paper and refrigerate them for about a half-hour. The purpose of dividing the dough is to make the pastry easier to roll out and cut into circles for the tart tins.

    II. Making the Filling:

    1. Fry the bacon, drain and cool it and chop it coarsely. There should be about 1 cup. Also, coarsely chop both the white and green parts of the green onion. There should be about a cup of them also. Chop enough parsley to measure about 2/3 cup. Mix the bacon, green onion, and parsley together in a bowl and set the mixture aside.

    2. In another bowl, beat the eggs. Mix in the heavy cream and, with the mixer still on, add the flour in a stream.

    3. Add the milk, and some freshly ground black pepper, salt and nutmeg.

    Putting the Tarts together and Baking them:

    1. Preheat the oven to 400 F and butter the tart pans very well.

    2. Roll out half the dough. For tarts going on a picnic, take less care to roll the pastry out thinly. A slightly thicker crust will make the tarts easier to transport and to eat by hand. (If you are using either rectangles or a large round of thawed puff pastry, roll it out a little to increase the number of tart shells you can cut out of it before re-rolling it.)

    3. Place a tart pan upside down on the pastry and cut around it with a knife. The rounds should be bigger than the mouth of the pan, so that the edge of the pastry is a little higher than the rim of the tart pan when it is fitted into it. Liquid is then less likely to spill down into the pan and the tarts will unmould more easily.

    4. Fit the pastry rounds into the pans. The pastry doesnt need to be pressed in tightly.

    5. When you have finished cutting out as many circles as possible from the first half of the dough, roll out the second half and continue cutting out pastry rounds from it. Gather up the scraps from both halves and roll them out to make more tarts, or freeze any leftover dough to use another day.

    6. Place a spoonful of the bacon, cheese. onion and parsley mixture in each shell:


    7. Mound some cheese on top of of them



    Then pour some egg and cream mixture slowly into each shell, letting it trickle down through the filling to fill in the empty spaces. The exact amount poured into each shell isnt importantdivide it among the shells with relative equality without spilling it over the edges of the pastry. The liquid will not completely cover the filling.

    8. Bake the tarts for about 20 25 minutes, or until they are puffed and golden. The tarts are easiest to unmould while they are still hot, using the pointed tip of a sharp knife to gently pry them away from the tins. Cool them on racks and refrigerate them. They are very good cold, as well as at room temperature.

    These small tarts become a Light Lunch and are also good for Breakfast and Brunch.
    Last edited by MarlonBrando on 23:04:19 - 14/10/15
    • Galabrielle [1936261]
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    Posted on 22:46:18 - 03/11/15 (8 years ago)
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    Pumpkin Soup -- Super simple

    A can of pumpkin -- 14.5 oz to 16 oz -- whatever the store has
    2 cup vegetable broth
    1 cup half and half (double cream in the UK)

    Put all in a large sauce pan, mix with a wire whip.
    Warm slowly, stirring occasionally, until it steams well.

    Garnish with nutmeg or a spoonful of sour cream or serve plain. I like mine plain.


    • Ilmatar [641520]
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    Posted on 07:07:53 - 18/01/16 (8 years ago)
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    another easy one that somehow looks fancy (go figure!)

    You have had pasta and you have extra unused pasta...

    .

    Fry that pasta and add eggs. Hack and slash as it as its frying.

    Meanwhile heat up some concentrated tomato puree + water + spices (dont let it boil unless you like cleaning)

    .

    Serve by adding the pasta-egg to the plate and pour sauce n top. Add maybe a leaf of some dill or some such and it looks positively michelingrade :D

    Im still surprised women find this cooking impressive..
    Last edited by Ilmatar on 07:08:34 - 18/01/16

     

    • Ilmatar [641520]
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    Posted on 07:14:07 - 18/01/16 (8 years ago)
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    my special sauce

    .

    Yogurt (unadulterated) or creme fraiche

    spices (pepper, garlic?)

    Superfinely shredded emmental cheese (ie gotta shred it yourself)

    Red pepper on top and maybe dill for fancyness.

    .

    It goes great with everything from oven potatoes to steaks.

    An oven potato just as such is a pretty fancy and very easily made lil snack too (rosamunda is best?)

     

    • IN_COLD_BLOOD [1613784]
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    Posted on 21:40:20 - 27/01/16 (8 years ago)
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    A marinade i made when i was hammered one night while i was in navy - best used for beef

    1 cup water
    lil bit pineapple juice
    Teriyaki sauce
    soy sauce
    brown sugar
    lemon juice
    minced onions
    Jack Daniels Whiskey (or whatever bourbon you prefer)
    garlic (preferably minced garlic)
    cayenne pepper

    https://s33.postimg.cc/ql7gpk933/deadpool_sig.png

    • roocifer [1977039]
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    Posted on 13:50:22 - 16/02/16 (8 years ago)
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    god i have so many im a bit of a collector myself, but my current favourite is a cookie recipe.


    • 125 grams dark chocolate (minimum 70% cocoa solids)
    • 150 grams plain flour
    • 30 grams cocoa powder (sieved)
    • 1 teaspoon bicarbonate of soda
    • ½ teaspoon salt
    • 125 grams soft unsalted butter
    • 75 grams soft light brown sugar
    • 50 grams white sugar
    • 1 teaspoon vanilla extract
    • 1 large egg (cold from the fridge)
    • 200 grams dark chocolate chips (or semi sweet chocolate morsels)
    • 150 grams white chocolate chips

    Method

    • Preheat the oven to 170°C/gas mark 3/325ºF. Melt the 125g / 4oz dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
    • Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
    • Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.
    • Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
    • Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them.
    • Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
    • Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
    store in an air tight container.
    store in an airtight container.
    • Avalon011 [1978969]
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    Posted on 16:01:32 - 16/02/16 (8 years ago)
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    Here is the best fry sauce you'll ever have:

    Mayo
    Ketchup
    Worcestershire
    Salt

    Make sure to add it all evenly amounts.
    • roocifer [1977039]
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    Posted on 21:31:37 - 16/02/16 (8 years ago)
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    Avalon011 [1978969]

    Here is the best fry sauce you'll ever have:

    Mayo
    Ketchup
    Worcestershire
    Salt

    Make sure to add it all evenly amounts.
    if you added a little garlic salt instead of plain that would be even better but im a bit of garlic fiend to be honest.
    • roocifer [1977039]
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    Posted on 21:34:06 - 16/02/16 (8 years ago)
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    a good easy quick salad dressing i regularly use is 1 parts english mustard (although i imagine american would work fine or dijon) to 2 parts honey with some garlic salt and smoked paprika. if you like a small squeeze of lemon for personal taste.
    • Avalon011 [1978969]
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    Posted on 22:45:40 - 16/02/16 (8 years ago)
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    Avalon011 [1978969]

    Here is the best fry sauce you'll ever have:

    Mayo
    Ketchup
    Worcestershire
    Salt

    Make sure to add it all evenly amounts.

    roocifer [1977039]

    if you added a little garlic salt instead of plain that would be even better but im a bit of garlic fiend to be honest.
    I love garlic too I'll be sure to try that next time.
    • Crass [1977337]
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    Posted on 05:55:02 - 23/02/16 (8 years ago)
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    Galabrielle [1936261]

    Pumpkin Soup -- Super simple

    A can of pumpkin -- 14.5 oz to 16 oz -- whatever the store has
    2 cup vegetable broth
    1 cup half and half (double cream in the UK)

    Put all in a large sauce pan, mix with a wire whip.
    Warm slowly, stirring occasionally, until it steams well.

    Garnish with nutmeg or a spoonful of sour cream or serve plain. I like mine plain.
    Bloody brilliant.  Many variations, but do try some allspice (I am not shy of nutmeg).  In my opinion, it makes all squash highly edible.  The soup simply makes them convenient.  ;D
    Ciao.
    • BornLucky [830027]
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    Posted on 23:46:28 - 08/03/16 (8 years ago)
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    BLUEBERRY BLINTZES


    (Yields 12)

    Ingredients

    Batter:

    1 1/2 cups milk
    1 1/4 cups all-purpose flour
    1/4 cup cold water
    1/4 tablespoons butter, melted
    3 large eggs
    1/4 teaspoon salt
    1/2 tablespoon sugar

    Blueberry Filling:

    1 1/4 pounds blueberries, washed and stemmed
    1/2 cup sugar
    1 tablespoon lemon juice
    2 teaspoons diced lemon zest
    1/4 teaspoon cinnamon

    Other:

    Butter, for greasing pan
    Confectioners sugar, garnish

    Directions

    In a large bowl or mixer, begin making your batter by combining milk, water, butter, eggs, flour, salt and sugar. Mix until the batter is smooth and there are no lumps. Refrigerate for at least 1 hour (or up to 12).

    In a saucepan, for your filling, mix blueberries, sugar, lemon zest, lemon juice and cinnamon together, and place over medium heat. Bring mixture to a boil, then quickly reduce heat and let simmer for 2-3 minutes. Remove from heat.

    Take an 8-inch crepe pan (important to have a small pan to insure size and thickness of blintzes) and add a small amount of butter. Place over medium heat.

    When the pan is hot, pour in a 1/4 cup of batter and slowly tilt the pan to evenly spread the batter in a circle, until the bottom is completely covered.

    Cook for 45-60 seconds, or until the batter is just set and the bottom is browned; flip to brown the other side. Remove to a plate and cover to keep warm. Repeat with the rest of batter.

    Assembly
    Use a slotted spoon to put 1-2 tablespoons of berry mixture (leaving sauce to drizzle over the top) on the lower third of the blintz. Fold the bottom up and over the filling, tuck in both sides (like a burrito) as you go and roll towards the top of the blintzes. You should end with the seam side down. Repeat with rest of blintzes.

    Optional: Add some more butter to your pan and lightly fry each blintz for a golden crisp outer edge OR place in a 375º F oven until warmed through.

    Remove to a serving platter and garnish with leftover berry sauce and powdered sugar.



    Last edited by BornLucky on 23:59:03 - 08/03/16
    • BAG [1985070]
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    Posted on 10:11:51 - 31/03/16 (8 years ago)
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    • Phobos [1982408]
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    Posted on 16:43:32 - 07/04/16 (8 years ago)
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    Grilled Peanut Butter and Jelly

    INSTRUCTIONS

    • Place the bread slices on a work surface and spread the peanut butter on 1 slice of bread and the jam on the other; set aside.
    • Melt the butter in a large frying pan over medium heat until foaming. Add the 2 slices of bread filling-side up and cook until the bottoms are golden brown and the filling is warmed through, about 6 minutes.
    • Using a flat spatula, flip 1 slice of bread onto the other to close the sandwich. Transfer to a plate and serve immediately.
    *Drop Mic*
    ***Fear is the Mindkiller***
     
    • Mujera [1420465]
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    Posted on 17:52:32 - 16/09/16 (7 years ago)
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    Becoming a fan of zucchini since I'm insulin resistant



    6 medium zucchini, spiralized

    1-2 Tbsp olive oil

    2 cloves garlic, minced

    For the Bolognese Sauce

    1 Tbsp olive oil

    1/2 onion, chopped

    1 stalk celery, chopped

    4 cloves garlic, minced

    1 lb. ground turkey or ground beef

    1 (28 oz) can crushed tomatoes

    1 (6 oz) can tomato paste

    12 cup dry red wine

    1 tsp. dried oregano

    1 tsp. dried basil

    12 tsp. salt

    14 tsp. black pepper
    • Spiralize your zucchini I just use the hand held spiralizer
    • Drizzle olive oil in a large saucepan over medium-high heat and saute onion, celery and garlic until fragrant, about 3 minutes. Add ground turkey (or beef) and cook until crumbled and brown, draining excess liquid as necessary.
    • Add remaining ingredients and bring to a boil then reduce heat and simmer for about 30 minutes.
    • To cook the zucchini drizzle olive oil in a large skillet over medium-high heat and saute garlic. Add zucchini, cook until tender- depending on your stove 2-5mins
    • Combine the noodles with the sauce
    Its a great low carb meal. I also do this with shrimp and garlic, white wine and lemon juice
    Last edited by Mujera on 17:53:29 - 16/09/16

    • Saielna [2022925]
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    Posted on 23:43:32 - 13/10/16 (7 years ago)
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    (I'm a cooking type. So I'll likely just hang out in this forum forever).

    Death By Chocolate Cake - no

    A very rich cake, for eight to ten people, who all love chocolate.

    You'll want at least eight hours between starting this cake and when you want to serve it. Because this is a from scratch cake with dairy filling, it won't keep well for more than a few days.

    There are three parts to this recipe - Cake, Filling, and Frosting.

    I recommend using the same brand of cocoa powder and baking chocolate - my preference is Ghirardelli.

    Cake Recipe
    2 c white sugar
    1 3/4 c flour
    3/4 c + 2 Tbsp cocoa powder
    1 1/2 tsp baking powder
    1 1/2 tsp baking soda
    1 tsp salt
    2 large eggs, room temperature
    1 c whole milk
    1 1/2 Tbsp vanilla extract
    1/2 c vegetable oil
    1 c boiling water
    2 Tbsp chocolate liqueur (I use Godiva)
    1/4 c simple syrup

    1. Preheat oven to 350 degrees F.
    2. Take two 9 inch non-stick cake rounds. Use 1 Tbsp cocoa powder in each, and thoroughly dust. Make sure to dust up sides of pan as well.
    3. In a large bowl (preferably metal or glass), combine all of the dry ingredients, mixing well. Make sure the cocoa powder isn't clumping up.
    4. Using a hand mixer on low speed, beat in the eggs, one at a time.
    5. Continuing on low speed, beat in the milk, vanilla extract, and vegetable oil. Do not overbeat - a little lumpy at this point is fine.
    6. Pour in the boiling water in a steady stream, mixing to incorporate. Once fully incorporated, split batter evenly between the two pans and pour in. Immediately put the cake pans into the oven, center rack.
    7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
    8. Remove from oven, let cool in pans for 20 minutes. Then transfer to wire racks for cooling. Cool completely.
    9. Using a toothpick, poke holes in both cakes. Mix the chocolate liqueur with the simple syrup, and then baste onto both cakes.

    Filling
    3 oz baking chocolate
    2 c heavy cream
    1 1/2 Tbsp sugar

    1. Chop baking chocolate.
    2. Bring cream and sugar to a light boil in a saucepan. Add chocolate, and stir until melted and uniform.
    3. Let cool to room temperature. Transfer into a medium sized bowl (metal or glass preferred), and refrigerate a minimum of 4 hours. The boiling allows some of the water in cream to evaporate, and cooling it after helps create a more stable emulsion base.
    4. Preferably right before you plan to frost the cake, remove the cooled cream. Whip until stiff peaks form. To help, considering placing your hand beater's whisks into the freezer, and/or placing the bowl with cream in a larger bowl with ice in it, to keep the cream cold.

    Frosting
    8 oz baking chocolate
    1 c heavy cream
    2 Tbsp sugar

    1. Chop the chocolate - a finer chop is better here.
    2. Bring the cream and sugar to a rolling boil. Immediately reduce heat and let simmer 2 minutes, stirring constantly.
    3. Add chopped chocolate, remove pan from heat, and stir to fully incorporate chocolate. You should be working towards a consistently slightly thicker than syrup, with a glossy finish.
    4. Cool to room temperature. Just before using, reheat slightly for a smoother pour.

    Assembling the cake

    1. If possible, try to even both cakes. You can do this by holding a serrated knife level, and turning the cake(s) while cutting into them. If you're not comfortable with this, consider at least cutting off the slight "hump" that most cakes get when baking.
    2. Put one cake on your stand or serving platter. Using a flexible silicon spatula or an off-set icing knife, top with a thick, even layer of the whipped filling, working from the center out. Reserve some of the whipped filling (up to 1/2 cup).
    3. Place other cake on top of whipped topped cake. Exert a slight bit of pressure, to make sure the cakes are about level. Using the reserved whipped filling, work your way around the cake, filling out gaps to the edge, to create a uniform edge.
    4. Pour frosting over cake, in the center. Work a little at a time, working your way around the top, out from the center to the edges, first. After the top is evenly frosted, use your spatula or icing knife to sweep down "gobs" of frosting from the top edges, down to cover the outer edges of the cake. Frost evenly, taking the time to clean your instrument between swipes so you don't get a lot of crumbs.
    5. If you'd like, you can decorate with chocolate curls, cocoa powder, powdered sugar, or chocolate chips.
    6. If you're serving right away, cut and enjoy. Use a serrated knife, and wipe the knife clean between cuts to avoid getting crumbs or having messy cuts.

    Refrigerate if not serving immediately, and refrigerate any left overs.


    >^_^<   
    Rescuing kitten plushies for $1000 each. Rescue groups of 100+ preferred.   
    >^_^

    ——

    A different class of Sith

    • LizCornell [2023403]
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    Posted on 04:12:10 - 15/10/16 (7 years ago)
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    I always try simple and easy menus but it may not be healthy. I had made new recipe bread sandwich with bread and noodle. But I know it is not a healthy thing.
    • ChiefQueef [2048791]
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    Posted on 17:00:38 - 13/04/17 (7 years ago)
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