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The Recipe Thread!

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Simple Gourmet Pizzas

Ingredients:
Lebanese Bread
Garlic
Pesto (recommend some sort of sun dried tomato/olive mix etc)
Tomato paste (recommend some sort with extra garlic.. and quality stuff, not concentrate but not runny)
Cheese (recommend pizza mix, i.e. mozzerella, parmesan, chedder)
Olives (quality!)
Anchovies (optional)
Roma Tomatoes (normal tomato is ok but use quality)

My favourites are margherita (tomato+cheese) or neopolitana (olives and anchovies).

Put your oven to about 200 degrees celcius.
Mix enough pesto + tomato paste to spread bases liberally. Put in 1 big or 2 small garlic cloves - crushed of course.
Spread your pesto+tomato paste pizza sauce on nicely. I prefer not wet pizzas so I put it on kind of like I would butter, no puddles and but not dry.
If Neopolitana - Cut up your olives if you don't like them whole. I prefer them cut into 3 pieces... Put on your anchovies.
If Margherita - Cut up your tomato'es super thin. You can probably use less than one tomato per pizza.
Cheese it up. Don't go crazy. if you go crazy you won't get golden brown goodness.
15-20mins in the oven till golden brown. Let sit for 5 mins. Eat.

mmMmM remember what to change for next time (continual improvement damnit!)
 
This is my own creation, based on techniques picked up from my dad. :) It's been around for a few years. I'm finally almost done being sick, so I'm making it for dinner tonight. It's a lot like chicken piccata, but I hate capers. You can add them if you want.

McCormick's "Lemon Herb" prepared sauce dry mix was the inspiration - it's one of the better prepared mixes out there, but I decided to reconstruct it from scratch with my favorite ingredient - white wine. ;)

Classic case of a dish that presents beautifully and looks harder than it is.

Mariposa's Lemon Chardonnay Chicken

Ingredients:

~1 pound THINLY sliced boneless, skinless chicken breast fillets (it's OK if the package is a bit bigger)
-1/2 cup flour + 2-3 tbsp to thicken the sauce if necessary
-1 egg
-1/2 cup chardonnay or any white wine that is not excessively sweet (pinot grigio is what it will be made with tonight)
-3/4 cup chicken broth
-2 lemons, juice one and slice the other into lemon rounds
-Fresh herbs of your choice (I like dill or parsley)
-Salt and cracked black pepper to taste
-2-3 tbsp butter, olive oil or a combo of the 2
-Parmesan cheese, if desired

1. Dip chicken pieces in lightly beaten egg solution, then dip in flour to coat.
2. Melt butter/heat olive oil in a large skillet over a medium to medium-high flame.
3. Place coated chicken pieces in skillet. Cook until golden brown on one side, then flip, cook until golden brown on opposite side.
4. Once chicken is completely cooked, remove from pan and place on a plate to the side. Turn the heat to medium low.
5. Deglaze the pan (i.e., pour white wine slowly into it) to get all the flavor from the chicken. Add the broth. Once heated, make a roux with a small amount of olive oil and flour, clicky for directions or just carefully whisk in a small amount of flour (quickly, or you'll get lumps)!
6. Stir in finely chopped fresh herbs.
7. Once sauce reaches desired thickness, return chicken to pan, coat evenly with sauce, add lemon slices on top, and allow to heat through on low.
8. Garnish with parmesan cheese (if desired) serve over rice, risotto, capellini (angel hair), or just by itself with fresh steamed veggies, and enjoy!
 
I saw this on TV and didn't even have to write it down it was so easy to remember. I made it for an easter dessert. Simple and delicious.

-=[Chocolate Mousse]=-
Ingredients:
1 cup milk
1 cup cream
2 tbsp gelatin
2 tbsp cold water
200g dark chocolate

Method:
1. Pour milk and cream into saucepan and
bring to a light boil.
2. In a small bowl, mix the gelatin with
the water. Microwave for ~20sec.
3. Once the milk and cream is boiling,
pour all ingredients into a blender
and blend until smooth.
4. Grab some cups and fill 3/4
5. Leave to set
6. Add whipped cream and cocoa powder (optional)
 
Quesadillas on the grill

Okay this is pretty simple and has little cleanup.

Take a piece of aluminum foil, large enough to "hold" a burrito size flour tortilla.

Then take some butter and melt it over the foil, throw your tort ontop of the buttah and kinda spin it around so the tort's underside get's the butter on it.

After that quickly throw cheese on the tort first. Once the cheese melts a bit throw on cooked meat, veggies and spices. I tend to use leftovers for this my ingredients.

Then fold the tort to make a moon shape and let it cook. Flip it over and let that side cook. It should be nice and crispy.

Once the Q is done, cut it into three slices. Serve with salsa and sour cream.

If you like refried beans then spread them onto the tort before you put it on the grill. You can also throw on the salsa at this point, but I prefer to dip my Q into salsa.
 
Chicken with Blueberry-Ginger Chutney

Chutney

2 cups fresh or frozen blueberries
1/3 cup packed brown sugar
1/3 cup fine chopped onion
1/4 cup golden raisens
3 tablespoons cider vinegar (white works in a pinch too)
1 1/2 teas. fresh peeled ginger (1.4 teaspoon ground dry works if you cant get fresh)
1/4 teas salt
1/4 teas cinnamon
1/8 teas cayenne pepper (use more less for spice up to you)
1 garlic clove minced

Chicken

1 1/2 tbs olive oil
3/4 teas dried basil
3/4 tea oregano
6 boneless/skinless chicken breasts
3 garlic cloves minced
3/4 teas salt
1/4 black pepper

  • To prepare chutney combine first 11 ingredients in a medium saucepan, bring to boil. Reduce heat to medium-low and simmer 25 minutes or until thick stirring occasionally
  • To prepare chicken, combine oil, basil, oregano, chicken, and 3 minced cloves in large zip bag. Marinate for 2 hours. Remove chicken from bag, sprinkle the salt & pepper over chicken.
  • Stir Fry chicken over medium high heat. Cook about 5 mins on each side or until done. Serve with warm chutney on top.
I make this all the time and love it. J who doesnt like 'weird' sounding things loves it too :)
 
Five-Spice Pork Tenderloin

1 tbs grated fresh ginger (i use ground as well just way less when i cant use fresh)
2 teaspoons five-spice powder
1 3/4 lb pork tenderloin trimmed and cut into thin strips
1/2 teas salt divided into two quarters
2 tbs peanut oil
1/4 cup water
1/4 cup hoisin sauce
1/2 cup chopped green onions

1. Combine ginger, five-spice powder, and pork in medium bowl.
Add 1/4 teaspoon salt tossing to coat.

2. Heat oil over med- high, Add pork mixture & saute 2 mins till browned. Stir in hoisin sauce, water and the last 1/4 teas salt, cook 2 mins or until pork is done.

3. Add green onions. Serve with lo mein noodles or rice.

This is really easy to make and very tasty. One of my favorites. I also sometimes slice up some yellow and orange peppers and a few snow peas and cook with pork :)

Blueberry Lemon Coffee Cake

Cake

1 1/2 cups all purpose flour
2 teas baking powder
1/4 teas baking soda
1/2 teas salt
1/2 cup sugar
1/3 cup almond paste (this is like $6 in store for a tiny amount, you can make it yourself and grind up some almonds and sugar. OR just leave it out)
2 tbs chilled butter cut into small pieces
1 large egg
1 tbs lemon juice
3/4 fat free milk
1 1/2 cups blueberries ( i like a lot so i usually use 2 cups)
2 teas grated lemon rind

topping

1/4 cup sugar ( i use only half of the 1.4 cup)
1/4 cup brown sugar
3 tbs chopped almonds
1 1/2 tbs melted butter
1/2 teas cinnamon

1. Preheat oven to 350

2. To prepare caake, lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking poweder, baking soda, and salt in small bowl. Whisk.

3. Place 1/2 cup sugar, almond paste, and 2 tbs butter in large bwl and beat with mixer @ med speed until well blended. Add egg and lemon juice beating well/ Add flour mixture and milk alternately to sugar mixture, beginning and ending with the flour mixture. Fold in blueberries and rind. Spoon batter into 9inch baking pan coated with cooking spray.

4. To prepare topping combinethe topping ingredients in small bowl and stir with fork until moistened. Spirnkle evenly over the cake batter. Bake at 350 for 35 minutes or until a toothpick comes clean.

This is TO DIE FOR...I made this on mothers day and it was literally gone in like 10 mins. My whole family asked for the recipe lol.

:)
 
Stoners everywhere, prepare to thank me. :D Made this one a couple nights ago. The boyfriend went slightly batshit with happiness, and it was so easy to make.

Leave out the cheese and select the right pasta and sauce (or make your own) and it's vegan.

SKILLET BAKED ZITI

~Ziti, tortellini, or other pasta approx 1 in in length, estimate how much to make by the size of your skillet or your party :D
~1 standard size can spaghetti sauce (If I don't have homemade, I use Ragu Traditional - grew up on that shit :D)
~1/2 cup (or more) freshly grated Parmesan
~1/2 cup (or more) mozzarella
~Salt and pepper to taste
~Olive oil

1. Boil pasta until it is about halfway cooked.
2. Drain pasta, toss with tiny amount of olive oil so it's not sticky.
3. Get out your skillet and enough sauce to cover the bottom of it. Warm on lowest stove setting.
4. Once sauce is warm, put in half the pasta, pour half the can of sauce and half the Parmesan over it, and stir it so everything is coated.
5. Do the same thing with the other half. Stir well over a very low flame.
6. Sprinkle the mozzarella on top and cover the pan for 5 minutes so the cheese melts.
7. Enjoy. :)
 
Alright,hears a recipe my gf saw on television and it's pretty good if you like beef.Pretty simple too.

5-6 inch cut of beef tenderloin
Large portabello mushroom
Mozzarella cheese
seasoning(this is kinda sketchy cause she says you could basically use whatever you liked on steak)the recipe calls for pepper corns,oinion salt,and chipotle spices

1)Just cook the meat on a grill preferably(i like mine medium well:) )
2)While the meat is cooking,In a seperate frying pan sautee port shroom cap in olive or peanut oil
3)When meat is done and still on grill add mozarella cheese so it's melt,then add sauteed port mushroom cap on top.
4)then you eat it.
That's it.It really is simple now that read it,but it's delicious.The chipotle spices along with the port mushroom really make it.They give it a smokey zing kinda.:)

Okay, she says to use pepperjack cheese but I think mozarella is better so use whatever you want but i'm right.
 
Last edited:
Super moist chocolate cake with chocolate-cinnamon topping

This was taken/adapted from Sandra Lee's recipe as seen on the Food Network. I changed a couple ingredients and it's absolutely wonderful (oh god, especially the mousse). The best part? Actually pretty good (read: not that bad) for you! No butter, oil, cream, etc.!

Cake:
1 large zucchini, finely grated (Also chop it if you don't like any strings in your cake)
1 (1-pound and 2.25-ounce) package chocolate fudge cake mix (recommended: Betty Crocker Super Moist
2 teaspoons ground cinnamon
1 large egg
2 large egg whites
3/4 cup plain (1 container) nonfat vanilla yogurt
3/4 cup applesauce

For Mousse:
2 containers nonfat vanilla yogurt
1 (3.9-ounce) package instant chocolate fudge pudding (recommended: Jell-O)
1 teaspoon ground cinnamon
1 (8-ounce) package whipped topping (recommended: Cool Whip Lite)

Garnish: Chocolate sauce, confectioner's sugar, cocoa powder


Directions:
Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.

FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and firmly press with a spatula to release water (I also used paper towels to get as much of the water out as possible). In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.

Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.

FOR MOUSSE TOPPING: While cake is baking, combine yogurt, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.

To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse.
 
anyone have any yummy recipes for mild tasting fish?

i don't like fish, but want to make my boyfriend happy by cooking some. i'm utterly clueless where to start because i have never eaten, let alone cooked seafood!
 
You can't go wrong with a good fish fry! With hush puppies and coleslaw and cheese grits! If you guys don't have this where your from,you should. I swear he'd love it and never want to eat fish some other way again!:) I bet anything you'd like it too.
 
^lol... not everyone has the stomach for that (but I damn sure do)!

animal cookie - See if you have some Chilean sea bass where you live. It is DELICIOUS but a bit pricey. It is a very mild fish that absolutely melts in your mouth. I'll try to find a recipe this weekend... I always just marinate it in balsamic, garlic and olive oil, and grill over indirect heat.
 
sickpuppy said:
You can't go wrong with a good fish fry! With hush puppies and coleslaw and cheese grits! If you guys don't have this where your from,you should. I swear he'd love it and never want to eat fish some other way again!:) I bet anything you'd like it too.
Click to expand...

i have actually tried and not minded fried fish... but one reason my BF wants me to starting making seafood is so that i stay away from fried foods :)

mariposa, thanks for the suggestion. i will see if i can find a recipe and give it a try :)
 
I have a book somewhere with healthy fish recipes(actually I think that's the name of it,Healthy Fish Recipes)i'll try to find it and pick a couple of good ones out. I made a couple of them when I used to cook a lot. One of them was like breaded red snapper with almonds or something and it was delicious.:)
 
animal cookie...try this recipe. It is for cod but you can also use it for haddock as well. they are both mild white flesh fish.

3.4 lb haddock OR cod
1 1/2 cup crushed ritz crackers
1 egg
little bit of milk to mix with the egg
lemon juice (fresh OR squeeze kind)
few tablespoons butter

-preheat oven to 350, spray a small pan with cooking spray OR melt some butter in the pan

-beat egg and milk. add some salt and pepper, add a few teaspoons of lemon juice

- cut fish into even pieces and dip into the egg mixture. then dip into the ritz crumb crackers.

- squirt a few teaspoons lemon juice onto fish in pan

- cook for about 10 mins @ 350. Then lower oven to 325 for another 10 mins or so...fish is done when flakes easily and doesnt have any tinges of pink left.

its REALLY good and not fishy at all :)
 
mmm, that sounds tasty :)

as soon as my BF can eat solid foods again, i'll try these out!
 
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