• Life Advice & Visual Arts Welcome Guest
    Posting Rules Bluelight Rules
    🌌 Share Your Dreams! 🌌
    📸 15 Years of Photo Contests 📸
  • LAVA Moderator: Shinji Ikari

The Recipe Thread!

Status
Not open for further replies.
EGG & BACON PIE

Onya Kel, nice merging skills!

Ok d00d here's a very quick and tasty thing.. it's not a real pie since there's no top but here goes.

INGREDIENTS: 1 onion
a garlic
shitloads of bacon
6 eggs
milk
cheese
2 sheets of puff pastry
several drinks
ground pepper, salt.


STEP 1.
Heat oven to top heat. Meanwhile lay out 2 sheets of puff pastry to defrost on a chopping board or something flat. This will take 10-15 minutes. Have a drink.

STEP 2.
When oven is hot and pastry floppy, grease a good sized oven type dish with butter and lay down the pastry, give it a bass and sides, doesnt matter if the pastry overflows or overlaps. then chuck in it in the hot oven, keep an eye on the pastry and watch it puff up and turn golden, remove at that point and poke with a fork to deflate.

STEP 3.
Meanwhile, as soon as the pastry's in the oven doing its thing: in a hot pan or wok, fry some onion, garlic (<--optional... if you like garlic chuck heaps in!) and 2 or 300g of bacon or ham with some olive oil or butter. You might want to do the bacon while you chop the onion/garlic. Then set aside bacon and do the onion/garlic. Fry it good. And while they all fry, stir about 6 eggs and a slosh of milk or cream in a separate bowl, whip it good! add some pepper, salt and nutmeg. if its a small dish thing youre putting them in, do 4 eggs. But 6 should be good. Have another drink.

STEP 3.
By now the pastry should have risen and you'll have poked it with a fork/deflated it, it will be sitting on the bench waiting for the onion/garlic/bacon mix. Soon as the onion/garlic/bacon looks good spread it all over the pastry. Then pour the egg mixture over it.

If u want u can add frozen peas, spinach if yer desperate for greens, some sliced tomato or whatever. But this is all optional. Then cover liberally in grated tasty cheese. Have another drink.

STEP 4.
Turn the oven to about 200- 220 degrees C. Chuck it in and wait about 35-45 minutes. Have several drinks. By now it should be all risen, the cheese should be golden brown, and if u take the dish in oven mits and wobble it, the mixture should be solid. If it wobbles, give it a few more minutes. When it looks done, let it sit for 5-10 minutes in the oven with heat off.

STEP 5
Carve it up! Enjoy! This dish sits well in the fridge and tastes great cold too.

Serve with a hot potato with butter ( potatoes in the microwave take about 6 minutes each) or a salad or garlic bread or chips or wtf.

STEP 6
Enjoy and keep drinking :D
 
Last edited:
Who said young liver's was a "real man"? ;)

I was going to say, "it's not a pie, it's a quiche isn't it?".... /me goes back to index and changes Pie to Quiche!
 
Quesadillas

ok so I love making these their simple and real easy to make. You can add any meat or fish you like. Chorizo and Chicken are my favorite.

Ingredients:

Any meat or just make cheese quesadillas if your a vegetarian.

Large (burrito size) Tortillas

Shredded Cheese - you can buy the already shredded taco flavor mix cheese or just add your favorite.

All you have to do is fully cook your meat and put it aside.
Then get a large frying pan on the stove and keep it on a low/med/low heat. Put 1 tortilla in the pan and warm it on both sides. Then put cheese all over it and the meat only on 1 half because your gonna fold it over to make a half moon shape. Don't fold it until the cheese starts to melt. Once you fold it flip it one more time to make sure its crispy and all the cheese is melted.

Then just cut slices and serve it with salsa, sour cream, and guacamole.

Yummy.....
 
Yummo Stir Fry

While I'm here, heres another really quick and easy and pretty tasty one. You should browse the chinese section of your supermarket, buy some soy sauce, sweet chilli, peanut sauce oyster sauce, stuff like that.

INGREDIANTS
Meat (mince, or stir fry strips of choice, whatever really)
Panda Egg Noodles i think thats what theyre called (1kg will serve about 5 or 6 meals, if u wanna cook stuff and chuck it in chinese containers in the freezer for future eating)
1 onion
1 garlic
capsicum
a carrot
2 sticks of celery
snow peas or frozen peas
a can of tomatoes.
whatever other vegies you like... maybe a tin of those yummy chinese vegetable bits (water chestnut or wtf its called and their friends etc)
a chilli or 2 if you like spicey
a small chunk of ginger (just rip a nob off one of those funny lookin ginger things) or use ginger powder
Some Spices. And Sauces. Stock powder/liquid.

First up, chop the hard vegies and put them somewhere for dropping in later.

Ok, dice onion, fry on medium/high heat in olive oil or butter.
Meanwhile chop up us much garlic as you like, the ginger and chilli.

Add garlic, chilli, ginger. And if you like em,add spices in small amounts like Garam Masala, Paprika, chilli powder and whatever you love. Or you can not add spices if you hate that stuff, it'll still taste alright. don't go overboard though, too many spices do not add to the flavour.

Add some chicken stock powder (just pour it on as powder, mix it in) or liquid stuff or something, some sorta stock in a moderately generous quantity.

Let that fry up, then add the meat and mix the flavours and stuff all over the meat, brown it. Pour in a big slosh of soy, some sweet chilli, a little bit of oyster sauce and peanut sauce! Let it fry a bit longer.
Then chuck in the vegetables, which you'll have cut up beforehand. Add the can of tomatoes if u like tomatoes. Add some freshly ground pepper and salt.

Fry the vegies & meat etc for a few minutes on the fairly high heat, then rip open a pack of eggnoodles and mix it in. Stir it and cook for about 3-5 more minutes on that fairly high heat and it should be ready for eating.

All up from chopping to eating this dish takes about 20-30 minutes, doesn't cost a lot and if you're not sharing, it freezes real well for future meals. Even if you're sharing there'll be heapsa left overs.

Collect chinese food containers! They are you friend :D


Oh yeah, if your fingers are all stinky from chopping up onion and garlic, rub them all over your stainless steel tap as you wash them, it gets rid of the smell somehow! No shit
 
lol I musta taken ages to type that shit up. I'm not a real man at all, in fact I'm a hard drinkin woman :D

Yes it is a quiche, but I thought that might put him off ;)
 
Nobody let any of the Cannabis Discussion people in here or we're gonna lose all the food ;)
 
Compliments of fengtau

Chicken Feet & Mango Salad

Ingredients
# 1 green unripe mango, shredded
# 400g boned chicken feet
# 6 shallots, finely sliced
# 1 tbsp chopped bird’s eye chillies
# 1 onion, halved and sliced

Salad dressing:
# 2–3 tbsp lime juice
# 3 tbsp fish sauce (nampla)
# 1–2 tbsp sugar or to taste
# 1 tbsp sesame oil
# A dash of pepper

Garnishing:
# A handful of toasted peanuts
# Some coriander leaves and spring onion curls

Method
Combine chicken feet, shallots, onion, shredded mango and bird’s eye chillies in a mixing bowl. Add the dressing ingredients in and toss well to combine.

Transfer the salad to a plastic Tupperware and refrigerate for a minimum of 40–50 minutes before serving. Garnish and serve immediately.

It makes a great appetiser.

Note
To have your own chicken feet boned, get whole chicken feet that are fat and plump.

Clean them well and chop off the tips and claws. Blanch the feet into a pot of boiling water for a few minutes.

Drain and plunge them straight into a big basin of ice-cold water. Use a small sharp knife to ease out the skin. Do it slowly to prevent any breakage of the skin
 
Compliments of tranceaddiKt

Spiced Stonington Shrimp steamed in beer

Active time: 20 min Start to finish: 1 3/4 hr

For rémoulade
1 cup mayonnaise
1 tablespoon whole-grain Dijon mustard
2 teaspoons tomato paste
1 teaspoon minced shallot
1/4 cup minced dill pickle
1 tablespoon minced scallion
1/4 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
1 tablespoon minced fresh flat-leaf parsley
1/2 teaspoon sugar
1/2 teaspoon red-wine vinegar
Pinch of cayenne

For shrimp
2 lb large (21 to 25 per lb) shrimp in shell without heads
1 lemon, thinly sliced
1 small onion, thinly sliced
2 celery ribs, thinly sliced
2 Turkish bay leaves or 1 California
1 rounded tablespoon Old Bay seasoning
1 teaspoon salt
1 (12-oz) bottle lager-style beer
1/2 cup cider vinegar

Accompaniments: Tabasco and lemon wedges
Special equipment: a large nonreactive pasta pot with perforated steamer/colander insert

Make rémoulade:
Stir together rémoulade ingredients in a bowl and chill, covered, 1 hour.

Steam shrimp:
Toss shrimp with lemon, onion, celery, bay leaves, Old Bay, and salt in a large bowl, then marinate, covered, at room temperature 15 minutes.

Bring beer and vinegar to a boil in large nonreactive pot. Transfer shrimp with marinade to steamer/colander insert and steam over liquid, covered, 3 minutes.

Stir shrimp, then continue to steam, stirring again if necessary, until just cooked through, 3 to 5 minutes more.

Transfer shrimp to a platter and drizzle with about 1/2 cup steaming liquid. Serve with rémoulade.

Makes 6 first-course servings.
 
Compliments of Mariposa

Patti LaBelle's Say My Name Smothered Chicken in Gravy

Yield: 4 servings

1 (3 1/2 pound) chicken, rinsed and cut into 8 pieces
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup flour
1/2 cup vegetable oil
2 onions, chopped
2 celery ribs, chopped
1 garlic clove, minced
3 cups chicken broth

Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the flour in a large bowl. Roll the chicken in the flour to coat, shaking off excess flour. Transfer 3 tablespoons of the flour to a medium bowl and set aside.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning halfway during cooking, until golden brown, about 10 minutes. Transfer to a plate and set aside.

Pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the onions, celery, and garlic and cook, stirring often, until tender, about 5 minutes. Sprinkle with the reserved flour and stir well. Gradually stir in the broth and bring to a simmer.

Return the chicken to the skillet. Reduce the heat to low. Cover and simmer, stirring occasionally, until the chicken is cooked through and shows no sign of pink when pierced at the bone, about 35 minutes. Transfer the chicken to a deep platter and cover with foil to keep warm. Bring the sauce to a boil over high heat and cook, stirring often, until thickened, about 5 minutes. Season the gravy with salt and pepper and pour over the chicken. Serve hot.
 
Compliments of fengtau

Nasi Lemak (Coconut Milk Rice)

Cuisine: Malay
Type of Dish: Side Dishes
Cooking Method: Boil

Ingredients
# 300g long grain rice
# 2 shallots
# 2 slices ginger
# 1/8 tsp fenugreek seeds ( halba )
# 1 tsp salt
# 375-400ml coconut milk (from 1/2 a grated coconut)
# 2 pandan leaves, knotted

Method
Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.

Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.

Best served with chilli anchovies, cucumber, egg, peanuts, curry shrimps and a glass of milk tea! (see pic)
 
Compliments of MynameisnotDeja

Broccoli Potato Soup

6 c. Chicken Broth
1/4 teaspoon black pepper
2 cloves garlic; minced
8 c. Chopped Broccoli (fresh or frozen)
3 large potatos, sliced 1/4 inch. thick (chopped)
1 lg. onion, sliced

(note-I leave out the onion cuz I hate em)

Heat in Saucepan to boil, cover and cook over LOW heat 15 min. or until veggies are tender. Blend in food proccesor or use masher until smooth. Return to pan.

STIR IN: 1 3/4 c. milk
1/4 c. grated parmesan cheese

^^You can also add some pinches of dried jabenero peppers to make it hot n spicy..
 
Compliment's of RollNRave

Cranberry Bog Turkey Burgers

Ingredients:
1 1/3 pounds (the average weight of one package from meat case) ground turkey breast
1 small McIntosh apple, finely chopped
1 small white onion, chopped
1 rib celery from heart of the stalk, finely chopped
1 rounded teaspoon poultry seasoning
Salt and pepper
Vegetable oil, for drizzling
4 sandwich size sourdough English muffins
1 cup prepared whole berry cranberry sauce
1/2 cup mayonnaise or reduced fat mayonnaise
8 leaves Bibb lettuce, cleaned

Directions:
Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side. Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce.
 
Compliments of MilesTeg

Tako's 3-Meat Loaf
from Deep Fried, Live! Episode 5,
”The Octopus Who Wasn’t There”


Ingredients:
1 tbsp butter
½ cup onion, finely chopped
2 garlic cloves, finely chopped
½ cup celery, finely chopped
¼ cup green bell pepper, finely chopped
¼ cup red bell pepper, finely chopped
3 tbsp scallions, chopped
2 pounds meat loaf mix:
(1 pound ground chuck, ½ pound ground pork, ½ pound ground veal)
¾ cup fresh, toasted breadcrumbs
6-8 bacon slices

Prepared Meat Loaf Glaze (see Glaze recipe)
2 large eggs
2 tbsp chives, chopped
1 tbsp Dijon mustard
1 tsp salt
½ tsp ground black pepper
½ tsp nutmeg
½ tsp spicy red pepper flakes
½ tsp cumin
¼ tsp dried basil
¼ tsp dried oregano
½ cup half & half (or whole milk)


What to do:

STEP 1: Preheat oven to 350 degrees F. Melt butter in sauté pan over medium heat. Add onion, garlic, celery, red & green bell peppers, and scallions, and cook until softened, about 5 minutes. Allow cooling before adding to mix.

STEP 2: Combine eggs with chives, mustard, salt, pepper, nutmeg, red pepper flakes, cumin, basil, oregano, and half & half. Add egg mixture to meat in a large bowl along with breadcrumbs and sautéed veggies. Mix with fingers until evenly blended and not sticking to bowl. (If sticky, add a little more liquid.)

STEP 3: Place meat mix on a shallow, foil-lined baking pan, and form a loaf approximately 16 inches long, 5 inches wide and 1.5 inches high (you can eyeball it). Brush on half of glaze (reserve rest for dipping or additional glazing during last 15 minutes) and add bacon strips, crosswise, tucking ends beneath the loaf.

STEP 4: Bake loaf until internal temperature reaches 160 degrees F (about 40 minutes). Drain off fat using a baster as necessary. Cool at least 10 minutes. Serve with extra glaze dipping/gravy sauce.
 
Compliments of Michael

Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers.


Required Main Ingredient

1 cup live yeast starter (see above)

day 1:
Do nothing with the starter.

days 2-5:
Stir with a wooden spoon.

day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.

days 7-9:
Stir with a wooden spoon.

Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.

1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:

2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts

Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.

i also make a little cinnamon sugar topping for it. 1 tsp cinnamon in 3 tbsp sugar. mix well and sprinkle into the bottom of the loaf tins.

it's really more of a coffee cake than it is bread.
 
Compliments of RandyCaver

CINCINNATI CHILI


2 pounds lean ground beef
3 cups water
1 large onion, finely minced
1 clove garlic, finely minced
1 (15-ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1-1/2 tablespoon unsweetened cocoa powder
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar

In a medium saucepan, mix the raw ground beef into the water until it's all broken up and "soupy" (no browning or sauteing required). Stir in the rest of the ingredients. Simmer uncovered, stirring occasionally, for at least 3 hours. Serve over cooked spaghettiand top with grated cheddar cheese, chopped onions and/or kidney beans. Serves 6 to 8.

Another option is to pour Cincy chili (a little local lingo) over a hot dog in a bun, or, as they say at Skyline, a "Coney." Note: I doubled this recipe, using 3 pounds ground beef total, and with great results.
 
Status
Not open for further replies.
Top