Beatnik

This is a great recipe for a staple in my life - banana bread. To spice this one up, I fold 1/4 chopped walnuts into the batter, then finely crush about 1/4 cup of walnuts, mix that with brown sugar and spread in a layer over the top of the batter after it's in the pan. Other things you can add to the batter instead of walnuts include chocolate chips, 1 shot of espresso, coconut, or a scoop of protein powder, whatever...

Banana Bread

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

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B. Clawhammer

Claw's Chicken Adobo

This is a Guamanian/Filipino dish that I cook on a reg. basis, but I suck w/measurements.
Depending on how much chicken you cook:

4-6 pcs=

1/2-3/4 cup soy sauce
1/2 cup vinegar
1/2 onion chopped
1 tspn red crushed pepper
spices ( i use lemon pepper and whatever seasonings you have)
a little bit of oil

heat oil up, toss in onions and peppers. after cooking these for awhile, toss in chicken, soy sauce, and vinegar altogether and let it simmer for a while. (turning occasionally). just stir the stuff up occasionally and it should cook w/in 30-45 mins. oh add at least a cup of h2o as well. good stuff to eat over rice and some green salad. i use drums and thighs, but you can use any part of the chicken!

bon apetit!!

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UnDeaD77

all these sounds really good, need to write some of this stuff down.

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wildcat2000

Teriyaki Marinade

1/2 Cup of Sugar
1/2 Cup of Soy Sauce
1 1/2 tablespoons of Red Wine Vinegar
1 small minced garlic clove
3/4 teaspoon of ginger
2 teaspoons of vegetable oil

I substitute the Sugar with Splenda and Oil with Olive Oil. Put everything in a plastic storage bag, mix it up. You can put any 4 pieces of meat in there and let it sit in the marinade for about 30 minutes.

BBQ Rub

1/4 cup of Kosher or Sea Salt
1/4 cup Dark brown sugar
1/4 cup Paprika
3 tablespoons Ground Black Pepper
1 tablespoon Garlic Powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper

Sprinkle it on meat at least 2 to 4 hours before cooking the meat. I usually use this on Baby Back Ribs. Let them cook on the grill slowly and glaze with BBQ Sauce at the end. This rub makes very much, which you can keep in a container in a cool place or refrigerator.

Seasoned Salt

1 cup of Kosher or Sea Salt
1/4 cup Ground Black Pepper
2 tablespoons of Ground white pepper
1 tablespoon cayenne pepper
1 tablespoon of sugar (optional)

Can put on any meat. Store in a cool place.

Fajita Rub

1/4 cup paprika
3 tablespoons kosher or sea salt
2 tablespoons pure chili powder
2 tablespoons black pepper
2 tablespoons garlic powder
1 1/2 tablespoons sugar
1 tablespoon onion powder
1 tablespoon dried cilantro
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice

Store in a cool place in a container.

I have used all these rubs, salts and marinades mentioned above. Do not use table salt unless you like your food really extra salty. I do sometimes use olive oil with the rubs to rub them in easier and the meat absorbs the rub better.

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Beatnik

That sounds very good. A little lemon or orange zest in there just before putting it on the meat would be good too. I'm going to have to find an excuse to give this a try.

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Darkilla

Alright, I got one here...

Darkilla's Baked Brie w_ Fruit Sauce

Serves 4-12

1 Brie (cheese) wheel, or a bunch of mini one's.
1 mango
1 cup strawberries
3 large table spoons jam
1/2 cup sugar (or less / more)

other fruit

basically this idea can be done SO MANY DIFFERENT WAYS, i'll explain the basics, and let you experiment.

first off, extra creamy Brie works best, because your heating it.

pop the wheel in the oven, 250 or abouts, heat it up till it's gooey,
remember pulling it out of the oven will be hard because it will break easily, remember this, and do yourself a favor by putting it on something (cardboard works if you have one that fits...)
while the brie's heating, grab your wok

in the wok, you want
water,
sugar,
jam,
cut up fruit (anything really, but i think tropical or berry is the best)
stir, stir, stir, over low heat, no burning, you want it to thinken up

when the sauce is ready (timing is everything)
pull out the brie, put it on your serving platter being very careful not to break the brie,
cut an X in the middle of it without making the edges of your X go closer then 1 inch from the outside of your brie.
peel back the corners so you open up teh middle of the brie and reveal the gooey goodness
take a small glass bowl or cup (FANCYier the better) and squish it into the middle of the brie (you could put it on this side, but this makes it look REALLY cool)
pour the sauce into the bowl, (let it over flow a bit)
place crackers (non salted preferably) around the outside of the wheel, serve.

Wine suggestions

Cheese and Fruit is a classic, so your looking at going with

Chardonnay or a Pinot Noir.
Pinot is a very full body'd wine most people overlook, but with the combination of fruit and cheese, you can't go wrong. Try (if you have the time and skills) to match the taste of the wine with the sauce, DO NOT OVER POWER THE SAUCE.

Any suggestions / comments / complains / questions
<---- PM that guy

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AniGamor

Baby-back Ribs Made Easy.

This recipe it's the easiest way to make tastey baby back ribs that fall off the bone. You just need a big pot and a grill or broiler.

Ingredients:

2 Racks of Ribs (or however many you want)
Salt for the water
Your favorite bottled or fresh BBQ sauce

You can make this recipe yours by seasoning or marinating the rib how ever you want either before or after the boiling, but they are great even this way.

Take the ribs and rinse, then cut them in half racks. Place them in a large pot and have the bones vertically oriented. Cover the ribs in water and add salt just to the point where you can taste it in the water. Bring ribs to a boil, then cover. Boil for 1 hour reducing heat as needed to avoid boil over. Every 10 minutes scoop fat foam off the surface of the water and discard. After boiling the ribs for one hour, remove from water and coat with your favorite sauce. Broil or grill ribs for 7 minutes on the bottom side first, then broil/grill for another 7 minutes on the top. Be careful not to burn them.

That it, this is the quickest, simplest way I've done with great results. To cook the whole thing it takes about 1.5 hours prep and cook time, about half the time of slow cooking them on the grill, and it yield better more tender results with lots of meat.

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freekyE

Freeky's Wasabi Burgers

1 lb of Ground Chuck
1/2 cup Wasabi sauce (you can find this in the "ethnic" aisle of your groc store
1/2 onion chopped fine
fresh black pepper to taste
salt to taste

The key is to add the ingredients to the meat before you cook and mix well. Then give the spices and wasabi a little time to blend with the meat kinda like a marinade.

Just cook em any way you like burgers and youll get that kickin wasabi flavor!
I love mine with pepperjack cheese!

wildcat2000

Have you tried using a crockpot instead of boiling them? I think they come out better that way. I've boiled meat before and it's okay, not great.

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AniGamor

The point was to make something quick and not eat microwaved chili's ribs or spend $$ at the local smokehouse. This is something acceptable for eating as part of a dinner meal with little prep time, and good results. It's not GREAT, but it's good.

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ThePenguineer

I smell marketing opportunity! If the WW(F)E could put out cookbooks, why can't we?

Additionally, I DEMAND PICTURES!!!!!!!

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Drizzid

Horse Drivers


If you like a good finger food then this is for you.

Whole Jalapeno peppers
Cream cheese
Bacon

And for an added flavor for dipping Raspberry Chipotle sauce. You can get it at Costco

Instructions

Cut the Jalapenos in half the length of the pepper
Gut the seeds and middle spine from the pepper where it is a hollow shell
Wash peppers after they have been gutted
Start your grill
Roast the peppers until the outside skin just starts to blister and discolor
Once all of the peppers have been roasted they should be soft on the outside
Take your cream cheese and a plastic Ziploc baggie and cut a small hole in corner of bag
Place cream cheese in bag and need till it softens up (easier if cream cheese is at room Temp)
squeeze cream cheese into corner of bag with the hole and use it as a pastry bag and fill the Jalapenos with the cream cheese.
cut you bacon into 2inch strips and fry to you desired consistency crunch or softer
Place 1 strip of bacon on each cream cheese filled pepper.
Fill bowl with Raspberry chipotle sauce and add a dab onto pepper and enjoy the heaven known as a Horse Driver

This is a bit time consuming but well worth it in my opinion they are great to take to parties and gettogethers. If you are afraid of the jalapenos being hot when they are gutted and roasted most of the fire is taken out and you get all flavor from the jalapeno. But you do get an occasional spicy one I hope you enjoy

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TG-Drizzid
Yifios
Phoenix (87:55)
Marble
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Sulfur

Wintermute

Haven't been to TG in ages, but I am glad I popped in for a visit cos this thread is awesome. There are some amasingly tasty dishes here! I will have to give some of them a go.
<wipes drool off keyboard>

OK here's mine.

Wintermute's Egg Fried Rice

Serves 4

2 cups rice (use your favourite kind, but long grain is fine)
4 diced chicken breasts (quorn pieces also work well)
3 medium eggs
1 large red onion
5 spring onions
2 peppers (red/ green/ yellow)
100g bean sprouts
2 cloves garlic
2 inch lump of FRESH ginger
lots of black pepper
tsp chinese 5 spice
drop of chilli sauce or tsp of chilli powder
tbsp cooking oil
Loads of soy sauce.

You can also add carrots, brocoli, mushrooms, peas or whatever you have in the fridge.

1. Pre cook the rice. You can use leftovers from another day or just cook it earlier and then leave it to cool. Do not use hot rice.

2. Peel and chop the chicken, onions, peppers, garlic and ginger.

3. Fry the chicken in a wok or large frying pan in oil. Add some soy sauce. Add onion, garlic and ginger. When the onion is soft, add the peppers and any other veg, the black pepper, 5 spice, chilli and a load more soy sauce. Briefly stir fry on a high heat for 2-3 mins. Keep the peppers and veg crunchy not too soft. Add more soy sauce.

4. Add the cool rice and continue to stir fry till it starts to crisp the rice and brown it. You dont want soggy rice.

5. Make a little hole in the middle of your pan and crack the eggs into it. Scramble them up in the pan till they start to cook a little bit. Once this happens, mix in with the rice and other ingredients.

6. Add more soy, pepper and spice to taste. Fry for a further 3 mins then serve. Dont over do the egg or it will be rubbery.


The fresh ginger is the key ingredient to this dish and tastes gorgeous with the soy and pepper. Dont bother with dry ginger. This is a quick and easy meal and great for students like me who have random leftovers in their fridge and dont decide what they are eating for tea till they get hungry!

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Happy Shooter

Power Gaming Food

Sushi Rolls

14 ounces (400milliliters) sushi rice
16 ounces (450milliliters) water
6 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons salt
1 pack of nori seaweed sheets, halved
Pickled ginger
Wasabi
Soy sauce

For the fillings:
Spring onions
Enoki mushrooms
Raw salmon
Raw tuna
Cucumber
Wash the rice well and drain. Cover with the measured water and bring to a simmer. Cover and cook for 12 minutes then leave to sit for 5 minutes with the lid on.
Meanwhile, heat the vinegar, sugar, and salt until dissolved then leave to cool. Turn the cooked rice out onto a flat tray to cool. When cool, place in a bowl, stir in the vinegar solution, and mix with a wooden spoon.
Lay half a sheet of nori seaweed onto a rolling mat. Dip your hand in cold water and quickly place a handful of rice in a line along the seaweed. Flatten out with your fingertips using the water to stop any sticking. The key is to do this quickly. The rice should cover half the width of the sheet so now you can place your combo of filling in the middle of the rice. Use the mat to roll up the sushi roll, pinch and squeeze the mat to shape it into a round cigar shape. Practice makes perfect!
Slice into inch-thick rolls with a sharp knife, turn onto their sides so the rice is facing upwards, and serve with the pickled ginger and wasabi mixed with soy sauce.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Medium

Rincewind

Rincewind’s OMG 100% Homemade (Except the stuff you bought at the store) Worlds Best Pizza

This is a Homemade recipe born of much trial and error. It's literally been passed down father to son.

This is a recipe with ratios. This is how some things in life are so deal This will server a family of five no problem or at least 3 adults with HUGE appetites (this pizza weighs a few pounds). If you do salad or anything with this pizza, it will serve 4 adults. Also, making the sauce is really an art that takes some time. Add seasonings you like or substitute the sauce for your favorite red sauce. But whatever you do, don’t buy prepackaged sauce (e.g. Ragu, Preggo, etc.). Please.

Start to eat: 1.5 hours

Equipment you will need need:

1 Rincewind.
1 12-16” Pizza stone. (this is better on a stone than on a pan, so go get a stone. If you don’t have one, you need one.)



Preperation / Ingredients

Dough:

Flour **3 parts** (3 parts total; ratio of white:wheat is the best I've found)
--White Flour **2 parts**
--Whole Wheat Flour **1 part**(optional but VERY good.)
Very Warm (but comfortable) Water **~1 part**

1.5 tsp of Kosher Salt
1.5 - 2 Tbs of sugar OR Honey (I like honey)
4 - 10 tsp of Dry Yeast (depends how yeasty you like your dough, I go for less)
1 Tbs Extra Virgin Olive Oil

Corn Meal (NOT TO BE ADDED TO DOUGH)


Sauce:

2-5 Fresh Ripe (Roma) Tomato’s. Preferably from your garden... You have a garden right?
1 6oz. can Hunts tomato paste (Don’t cheap out on tomato paste—there is a difference!) OR 8oz. of your own homemade tomato paste.
About 2 cups of water
Pesto seasoning to taste (generally 1-2 tbs) (this is your basic Italian seasoning fair)
Fresh crushed (or granulated) garlic – no powder. 1-2 cloves worth. It's up to you.
You can add a packet of McCormick Spaghetti Sauce seasoning for good measure (I find these are good in a pinch but at the expense of blending the flovours of the sauce together)
Add seasonings you like to taste (fennel (EXCELLENT), coriander (Good), dill (interesting), cumin (southwesty but good)). Just don't go overboard. I have and it's not good.
Pinch of Kosher salt
1 Tbs of Extra Virgin Olive Oil


Toppings:

0.5 lb of hand-grated Mozzarella Cheese. 2/3 lb for larger pizzas (skim milk variety of Mozza, you can use the whole milk variety if you are a pro. You’re not a pro, so don’t use it. Seriously.). Also, you can buy pre packaged Mozza but I prefer hand-grated (no flour or no-sticking agents applied to the cheese)

7-10 THIN slices of provolone cheese (pre packaged is fine)

Handful of Romano Cheese COMBINED with your grated Mozza

Optional Cheese: 4-6oz Feta Cheese (yum), Blue Cheese (ugh), Parmesan, any hard cheese similar to romano (to be included w/ Mozza), cheddar (why god?), American (I’d have to shoot you. And I would know if you tried).

Optional Toppings: Pepperoni, Turkeyroni (turkey pepperoni that is sooo much better than pepperoni—it crisps up very well), mushrooms, ham, sausage, etc. etc. etc. You know... toppings


Execution:

TIP: work on the sauce while the dough is rising.

Dough:

This dough can be made in advanced (1 day in refrigerator; few months freezer)

For the dough I find that using Cup measurements for the parts creates a pizza dough large enough for the typical 12-14” pizza stone (e.g. 2 cups white flour, 1 cup whole wheat flour, 1 cup water). If you have a large pizza stone you should increase the cup measurements but keep the ratios the same. For a 16” pizza I would use 2.66 cups white flour, 1.33 cups wheat, 1.33 cups water*.

*working with wheat flour is tricky. It adsorbs water into the granules more readily than white flour making it ‘dry-out’ the dough it is added to. Therefore, a bit more water may be required to keep the dough doughy and not dry.

Mix dry ingredients in a large bowl. DO NOT ADD CORN MEAL.
Slowly add warm water to the mix while stirring with a spoon (the spoon is to keep your fingers from becoming corndogs).
Add Oil.
Hadn knead the flour water mixture for a few minutes. Make it a dough. It should not be gooping all over your fingers. If it is it's too wet. Add some white flour. It should be sticky, but not gooey.
Ball it up rub some four on it (to prevent sticking) and place it in a covered bowl to rise.
Make your sauce.
The dough should double in size in ~45-60 min; regardless it’s done rising in an hour and a bit.
***Heat oven to 400-425 when the dough is done rising.

Once the dough is risen you’ll work it into shape. Don’t be afraid to get physical with your dough. There is no need to be soft-handed when shaping your cheese and topping delivery mechanism.

For that reason, I’ve come to rolling my dough out over my pizza stone. With a pin. Some purists say this is evil, but I dont give a damn, and I've never noticed a difference--I've done it both ways hundreds of times. I plop the dough from the bowl on to the stone and roll it in a round shape (I shape the dough with my hands too). I roll about 1” over the edge of the stone so I can roll the dough back up making a “crust.”

Once the dough is rolled into place and the crust formed, carefully fold the dough in half and sprinkle some corn meal on the stone and fold the dough back, repeat for the other half. The cornmeal is vital. If you miss this part, your pizza will cook itself onto the pizza stone. This would be a disaster. Funny, but a disaster. If you're using a cookie sheet, you need to use cormeal to.

Brush some EV Olive Oil all over your awesome pizza crust. Sweet.

Grab two forks. Go up and down the dough poking holes in it. This part is fun. Yarrrrr.

Here, you have a few choices. You can:

A) Add the sauce toppings etc. before you flash cook the dough. Not recommended
B) Place the dough in the oven and cook it for 7-10 minutes BEFORE adding any toppings to the pizza. Recommended. This allows the dough to rise up without the weight of the toppings creating a thicker, more satisfying dough. If you choose this route, take the dough out after 10 or so minutes then add your sauce and toppings. Don't let it set in there too long.


Sauce:

Prep tomatoes by removing stems and any excess seed-pulp (the goopy bitter stuff surrounding and including seeds inside some tomatoes)
Blend the (Roma) tomato’s into a chunky pulp. Yum. Don’t eat it yet.
Add tomatoes, paste, water, and oil to an adequately sized sauce pan. Stir well with a whisk
Add remaining ingredients and whisk.
Bring to a boil while whisking, then lower temp. to a simmer (i.e. not boiling; low heat).
Cover and stir occasionally.
The sauce should be the consistency of a marinara dip. Not too thick but not too runny.
After 10 minutes of simmer, turn off the heat. You don’t want to turn this into ketchup. The less you cook the sauce, the better. Unless your using it for spaghetti also.

Topping the Pizza:

After you’ve removed the partially cooked crust:
Put on the sauce. There will be enough left over for a few pizzas so freeze what you don’t use.
Cover sauce with provolone cheese slices. Slap on the slices of provolone covering the pie area. Try not to overlap.
Add crumbly cheeses (fetta, blue :P, etc.)
Drop on your mixed Mozza and hard cheeses. Mmmm.
Add toppings.

Place back in the oven for 17-20 minutes.

Remove. Cut. Enjoy.

Let me know if you have any homemade red sauce recipes. I’d love to try them out.

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