Can I interest anyone in some FOOD?

[jon]

I also need low-cost meals right now. Could you e-mail the food you make to me? Not the recipes, the actual food.

[littlegirltree]

Post it!

1 large container of plain yogurt
1-2 cucumbers
lots of chopped garlic
lemon juice
dill or mint

A few hours before you want to make the dip, you'll need to strain the yogurt (to make it thick). Get a small strainer, put a coffee filter in it and set it over a bowl. Dump the yogurt in and cover it with cling wrap. Put it in the fridge for about 3 hours- or you can even put it in the fridge overnight. If you can find "Greek Yogurt" you can use it and not have to go through the hassle of straining it.

Skin and de-seed the cucumber. A spoon works really well. Just skin the cuke, cut it in half long-ways and use a spoon to scrap the seeds out. Then you need to shred the cucumber with a grater (or a food processor if you have one). Since water is the enemy in this recipe, you'll need to put the shredded cucumber in a strainer, lined with a coffee filter or a paper towel...cover it with a paper towel and put some weight on it (such as a can or whatever)- place in a refrigerator. In a pinch, take handfuls of the cucumber shreds and squeezed them really hard to get the water out.

When it's time to make the dip, mix together the cucumber shreds with the yogurt in a bowl. Add as much garlic as you'd like (the more the better...you can use about 2-3 large spoonfuls of the pre-diced garlic). Add a few teaspoons of lemon juice (about 2 is good) and then add the dill (again, it's your preference).

The longer you let the dip sit in the fridge, after it's mixed, the better it will taste. If you taste it right away, you will think it's kinda gross. After a couple of hours, the garlic is infused throughout the dip.

[Harry Bongers]

1 large container of plain yogurt
1-2 cucumbers
lots of chopped garlic
lemon juice
dill or mint

A few hours before you want to make the dip, you'll need to strain the yogurt (to make it thick). Get a small strainer, put a coffee filter in it and set it over a bowl. Dump the yogurt in and cover it with cling wrap. Put it in the fridge for about 3 hours- or you can even put it in the fridge overnight. If you can find "Greek Yogurt" you can use it and not have to go through the hassle of straining it.

Skin and de-seed the cucumber. A spoon works really well. Just skin the cuke, cut it in half long-ways and use a spoon to scrap the seeds out. Then you need to shred the cucumber with a grater (or a food processor if you have one). Since water is the enemy in this recipe, you'll need to put the shredded cucumber in a strainer, lined with a coffee filter or a paper towel...cover it with a paper towel and put some weight on it (such as a can or whatever)- place in a refrigerator. In a pinch, take handfuls of the cucumber shreds and squeezed them really hard to get the water out.

When it's time to make the dip, mix together the cucumber shreds with the yogurt in a bowl. Add as much garlic as you'd like (the more the better...you can use about 2-3 large spoonfuls of the pre-diced garlic). Add a few teaspoons of lemon juice (about 2 is good) and then add the dill (again, it's your preference).

The longer you let the dip sit in the fridge, after it's mixed, the better it will taste. If you taste it right away, you will think it's kinda gross. After a couple of hours, the garlic is infused throughout the dip.

Noooooooo! Don't use the pre-minced garlic. Seriously, don't. Please? That stuff is machine minced in such an abrasive manner that it actually alters the chemical composition of the garlic, and it's soaked in preservatives. Otherwise that was a great recipe.

[littlegirltree]

http://stlouisstylepizza.stores.yaho...vchees5lb.html

Does anyone have experience with making pizza at home? I’ve made the dough and sauce, but not sure of what cheese to go with. Are the fresh mozzarella balls easily shredded?

I make NY style pizzas at home each week. The best pizzas in the entire city. And it's cheap and easy. Normally I make all of my dough for the week at once and let the dough slowly ferment for a few days in the fridge to develop flavor. When I decide to make a pizza, I just preheat the oven for an hour at max temperature while letting the dough come to room temperature, then dress the dough and it'll be cooked in minutes.
Here's a link to my favorite dough recipe for a reverse-engineered DiFara's dough (see pizza #4).
Here's where I mailorder ingredients from. The toppings are really key - the fewer and better quality the better the pizza. I use Grande cheese for a pizza w/ one topping, like fresh mushrooms, farmer's market italian sausage or Ezzo pepperoni. Or I'll use mozzarella di buffalo (yes, I'm a cheese snob, like Harry Bongers), then finish off after cooking w/ fresh basil and freshly grated padana grana or DOP parmasean.

Once you've made a few, it's as easy as making jello. You just need the right tools and ingredients and you're all set.

[littlegirltree]

I din't notice that in the recipe. I'd never do that, promise! I copied the recipe for someone that copied their recipe onto their Myspace blog. Pre-minced garlic always has a very rancid flavor. Always use fresh garlic. Anything that takes any commitment of time in the kitchen should never be ruined by pre-fab anything.

[littlegirltree]

If it's actual fresh mozzarella you should be able to just peel it apart with your fingers. You can easily cut it into rounds too. But there are a couple different kinds.

I'm almost done, I swear.

You can actually buy mozzarella curd from PennMac and make your own fresh mozarella, which is great since you can adjust the salt levels in your brine.

[scamboogah]

(Singing)

Did you think you could just slip in a link to the Pennsylvania Macaroni Company without putting that damn Patton bit in our heads for the rest of the day?

(Bay-bee doll...)

[crlygrl]

Different, healthy pancake recipe:

1 cup cottage cheese
2 eggs
3 egg whites
tsp baking soda and tsp baking powder (or use bisquick instead of the flour)
1/4 cup milk
1/2 cup oatmeal
1/4 cup flour (or bisquick -- see above and omit salt if you do this)
3 tbs sugar
tsp salt
cinnamon/nutmeg/pumkin pie spice
vanilla

Blend in the blender and then cook 'em up! They're really delicious and so much better for you than regular pancakes. (lots of fiber, calcium and protein)

[Ivan]

I have taken up food as a hobby and it is delicious. Here's an easy recipe for a dinner that the whole family will enjoy. And if they don't, they are goddamn cretins.

Rosemary MEGABAKE

3 Yukon Gold Potatoes
1 Portabella Mushroom
1 Red Bell Pepper
1/2 Green Bell Pepper
3 Italian Sausages
2 stalks of Rosemary
Extra Virgin Olive Oil
Kosher Salt

Dice the veggies. Lay them on a large pan. Toss them with an amount of oil that is neither too much nor too little. Sprinkle with kosher salt. Add the rosemary leaves.

Decase the sausage meat and shape it into chunks. Brown the chunks slightly.

Add the sausage to the pan like you mean it.

Bake at 375 for 45 minutes.

[nadsat droog]

For Meen (and other chatters):

French Toasted Pancakes


Bonus dog shot:


I cooked the pancakes for about half the normal time it should take, so they were a little spongy in order to soak up the french toast batter. The finished product had the consistency of pancakes with the eggy/cinnamony taste of french toast. They were pretty good, but I'm not sure it was worth the effort.

[Shane]

love the bonus dog shot. wait, you didn't actually shoot it did you?

[forgetiheardthat]

I have a tasty little spicy chicken bowl that I make all the time. It's nothing fancy, but it's super fast and healthy.

3 boneless skinless chicken breast tenderloins
1/2 red bell pepper
1 1/2 serrano pepper
1/2 cubanelle pepper
2-5 mushrooms
1/2 cup black beans, cooked
whatever size serving of brown rice and/or green leaf lettuce you want
chopped cilantro if desired
liberal amounts of chili powder

Trim and chop up the chicken, the mushrooms, and all the peppers. Put all the chopped in a skillet except the half serrano on medium heat and chili powder liberally. After 5 minutes or so, put about a third of the beans in the mix. Cook about 5 more minutes, or until the chicken starts to brown. You can add the chopped cilantro to it about a minute before you take it off, or you can put it in the dish uncooked at the end if you want a stronger flavor. Make a bed of lettuce, rice, and the rest of the beans in a bowl or plate or whatever you want to use, then put your stuff on top of it. Shred cheese if desired, but do it immediately so it gets meltytastic. Enjoy!

RIP Bonus Dog

[crlygrl]

Salmon Cakes:

Can of Red Salmon (or cooked salmon if you have it)
1 Egg
1 cup cornflake crumbs
2 tbs mustard
half of a small onion (or less)
Pepper

If you have leftover mashed potatoes they go well in here too.

Make sure you remove any bones from the salmon and also the skin, then mash up with the other ingredients. Make patties and coat in additional cornflake crumbs and sautee in butter until crispy on both sides.

They are so good and are great for people who don't usually like fish. YUMMY.

[CaptainBreakfast]

I ate a one pound bag of banana chips today. 736% of my daily saturated fat. It sucks because I read the nutrition facts after consumption, making me feel awful. Who knew something as wonderful as banana chips could do that? Or is it all a lie?

[Babs]

AMAZING pancakes - mix a little bit of cake batter (butter cake mix from duncan heines) into the pancake batter. Holy fuck, iincredible. This is recommended for stoners or other people who enjoy shit that is way not good for you but so delicious that you will die happy.

Also, I know how to make about three things, and this is one of them:

Cashew-Crusted chicken.

INGREDIENTS

* 1 (12 ounce) jar apricot preserves
* 1/4 cup prepared Dijon-style mustard
* 1 teaspoon curry powder
* 4 skinless, boneless chicken breast halves
* 1 cup coarsely chopped cashews

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
3. Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
4. Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

i got the recipe here - http://allrecipes.com/Recipe/Cashew-...en/Detail.aspx

[rabbitandox]

This thread makes vegans feel like a nerd who can't go to the cool kids party because he's morally opposed.

[willweldon]

A Canadian dish which could only have come from Quebec (the french know how to enjoy life) is poutine, which consists of 1)French Fries covered in 2)cheese curds, which is then all covered with 3)gravy. It's something I still can't believe hasn't hit the US, because it is both amazingly delicious and terribly bad for you.

[KevinLee]

This video show you how to make awesome French Bread Pizzas.

[youtube]bFD4FwnbHUs[/youtube]

Don't let the chef fool you.


Sorry, if I'm repeating myself.

[crlygrl]

This thread makes vegans feel like a nerd who can't go to the cool kids party because he's morally opposed.

Then post some vegan recipes...

[Gene George]

Then post some vegan recipes...

Here's one of my favorite "vegan" recipes. It requires a blender or food processor in theory you could mash it all together in a bowl with a spoon, but if you do do that chop all the non garbanzo items as fine as possible, the result will be much more mealy.

Hummus
1 Can Garbanzo Beans (you can use soaked dried beans but that's a lot of work for a product you want very moist)
1 medium red bell pepper, seeded, quartered. If you are anal remove the light colered bits that connect the seedy-thing to the whatchadoodle inside.
Optional for extra spice 1 seeded jalapeno
Optional for extra-extra spice 1 seeded serrano chili

Here's where it ceases to be a recipe and becomes cooking. Most of the ingredients here are not proportioned per se add them in in small amounts and taste your food. My guideline will be in parenthesis e.g. (1 gallon moose jizz) at the beginning

(1 tsp if pre-ground 1/2 if hand ground seeds) cumin (seeds, toasted until light brown and ground if you are pretending you are a chef de cuisine, pre ground if you are not) toasted whole cumin seeds hand ground will ALWAYS taste so much better it will make you cry.

(2-3 cloves) garlic. The more you can stand the better. Use fresh if you can.

(3-4 tbs) Olive oil, extra virgin olive oil is best. That skunk-snatch Rachel Ray on Food Network calls it EVOO, ptui. I spit like an old Gypsy woman at her shadow! May her womb grow bitter children who strangle her. Extra Virgin Olive oil is more flavorful and should be used in dishes where you actually want to taste the fat component of the dish. Think of extra virgin olive oil like butter.

(2-3 tbs) Lemon Juice fresh is better than bottled. I use them straight off my tree in the backyard - suck on those lemons vegans!

(1 tbs) Tahini sauce (sesame seed paste) Tahini is a sesame seed paste that is used in a buttload of Mediterranean, middle-and near eastern foods. Usually found in the middle-eastern section of larger groceries or the "ethnic food" section of some stores and hey flyover-states you might could find this at one o' them stores run by furriners!

Combine beans, pepper(s) in food processor. Pulse to mix/ chop.
When coarse chop slow while adding tahini, garlic, cumin. Speed it up and add olive oil and lemon juice. The mix should be becoming combined and creamy at this point add the oil and juice, let it run for a couple'a seconds then stop and taste. Does it need more oil, juice, cumin, garlic or what? It could be veeeeery tasty as is.

Serve with pita bread warmed in a 300 degree oven for 5 minutes. Great with lemon chicken, tabbouleh (parsley and cracked wheat salad) and stuffed grape leaves. Also works with veggies as a veggie dip.