The Recipe Thread

[rhubarbodendron]

There seem to be rather a lot of people interested in cooking and baking, so maybe we can swap recipes

Given the current weather conditions in Europe I'd like to start with something refreshing.
My sister returned from a vacation in Georgia (the oriental country, not the US state) with the recipe for a delicious and very unusual lemonade made from Tarragon. The recipe is very easy:

Tarhun (Georgian Tarragon lemonade)

Pick 4-5 large handsfull of tarragon leaves and blend them or cut them into bits. If you leave them whole, just cook them a few minutes longer.
Add the peel of a large organic lemon.
Simmer both together for about 20 minutes in a mixture of 2 litres water (half a gallon) and 1.5-2 kg (3-4 lbs)sugar (you can use less sugar, then it tastes better but will keep shorter).
Filter the tarragon out and bring the remaining clear greenish syrup to a rolling boil.
Fill in sterilized bottles and seal immediately.

To serve, dilute the syrup with water or soda to taste and add lemon juice (or a key lime - that's even better as I discovered yesterday) and a few ice cubes.

The syrup is lovely green at first but will oxidize quickly and then turn yellowish. If you'd like a froggy-green drink, you have to prepare and serve it fresh. Or you can add a drop of food colouring.
At any colour pretty yummy stuff imho

 

[galleywest]

Oh, hooray!! I'm so glad you someone started this thread! I've wanted to for a long time but I get anxiety about starting a thread. Thank you, rhubarbodendron!!

Right now I am drinking my favorite morning drink--I have it every morning:

Galley's Sorta Like Coffee Morning Drink:
1 part cold brew coffee (I use Gevalia's Iced Coffee Concentrate in the Caramel flavor)
2 parts milk of your choice (I use unsweetened almond milk, but the vanilla unsweetened is delicious too)
a teaspoon of cinnamon + a dash of nutmeg (I use Penzey's Apple Pie Spice or their Cake Spice, usually)
Sweeten to taste (I put in a squeeze of the liquid Splenda)

I use one of those protein shake bottles to shake it up to get it all nice and frothy. Delicious! And, if you're looking to enjoy a morning coffee drink without a million calories (thanks, Starbucks), this is actually quite good for that if you use a skim milk variant.

Also, minor plug here: I use Penzeys spices for just about everything. They are just wonderful. I'm lucky enough to live relatively close to two Penzeys stores, and I take full advantage of that. The Apple Pie Spice mentioned above is divine. Plus, they have great feebies, especially if you sign up for the mailing list.

 

[Australis]

I would suggest the YT channel Cooking With Babish, some really good recipes there.

A couple years ago the following recipe was in Reddit, posted by a full time chef, and looked so interesting I thought I'd keep a copy to try out when time allowed. Still haven't had time but thought itwould be worth posting. Let me know if you try it.

Chef makes spag bol sauce
Better with bucatini

For starters, bucatini is so nice and hearty and the only pasta I've found suitable for such a thick sauce. Other than that, mirepoix, fennel seed, oregano, salt, coarse black pepper, red pepper flake, a few other things.

Brown beef in olive oil, don't stir it too much and fuck up those succulent chunks. Don't rush it. Hot, but not too hot is the key to getting that fonde to form on the pan in the most delicious way. Remove beef when done to an elevated strainer. Let gravity separate the fat, don't press it. The fat that stays in the beef instead of dripping out was meant to stay there and will not make your sauce greasy. The beef can drip for as long as it takes to make the rest of the sauce.

Take the meat pan and add just a touch more oil. Add veggies and seasoning but not garlic yet. Cook until onions are translucent. Now add the garlic. Cook 2 mins. Deglaze with dank ass beef stock, homemade is always best, but if you go store bought I recommend the bases, not the powders or cubes. Bring to the boil. Carefully add crushed tomatoes and tomato puree. Bring to the "boil" stirring constantly. Simmer 2 hours.

Add beef. Simmer 1 hour. The sauce is done but not quite. Cut 1/8 pound of butter per intended serving into small pieces and refrigerate, this butter HAS to be cold. In a saute pan, heat 1/2C per intended serving of burgundy wine to an absolute screaming boil. Add your cold butter a little bit at a time, reduce the heat to medium after you add the first bit. Add the rest of the butter as the first bit melts, stirring constantly. This makes beurre rouge, same technique works with white wine for beurre blanc and water for beurre monte.

Anyway, make sure your bolo sauce is warm and add it to the pan with your beurre. If you made the beurre right, and your sauce is warm, they should mix with no problems. Cook your pasta and serve to your preference, I like mine topped with the sauce and fresh flat parsley. OH and this sauce is absolutely dank over some parmesan polenta.

 

[rhubarbodendron]

LOL now I'm hungry! And my butcher has closed on Mondays. But I'll try to get some coffee with caramel flavour =)
Thanks for sharing!

 

[Gary Mitchell]

I haven't tried this but it looks pretty good.

 

[Jim Klag]

My grandfather died 30 years ago and I have never been able to duplicate his hot German potato salad. Obviously, he used muscle memory or telepathy or just good memory and never wrote down the recipe. Who has a good recipe I can try?

 

[galleywest]

I've been so remiss in adding to this thread! Here's a favorite that we love at my house, and so easy!

Easy Rice and Cheesy Spinach Casserole:

https://www.foodnetwork.com/recipes/patrick-and-gina-neely/easy-rice-bake-casserole-recipe-1946612

We use fresh spinach and the rice in a bag that takes 2 minutes to make. This is really great with ground venison, bison, or lamb or other more "gamey" meats. We just cook up a couple of cups and put in one extra egg and egg white.

 

[galleywest]

And here's another one. This is my mac n cheese replacement which I actually like more than regular mac n cheese. I've made this for parties and it's a hit. I mean, it's so cheesy and delicious how could you not love it??

Baked Cheesy Spaghetti Squash
https://www.skinnytaste.com/baked-spaghetti-squash-and-cheese/

I use unsweetened almond milk and it turns out just fine. We put panko on top and we like to also add like a couple tsp of Worcestershire sauce.

 

[Gary Mitchell]

HONEY GARLIC SHRIMP SKILLET PREP TIME 5 mins COOK TIME 15 mins TOTAL TIME 20 mins
Author: The Cooking Jar
Serves: 4
INGREDIENTS 1 lb. shrimp, skin off and tail on
Sauce: 1 teaspoon garlic, minced ½ teaspoon ginger, minced 4 tablespoons honey 2 tablespoons soy sauce

INSTRUCTIONS Combine the sauce ingredients and divide it into half Marinate the shrimp with one half of the sauce for 15-30 minutes. Discard marinade Over medium high heat in a 10" skillet, pan sear the shrimp in some oil. Sear them on both sides in batches of 2 until browned, about 1 minute per side Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan Dish and serve hot drizzled with the remaining sauce

 

[Random_Spock]

Glad this thread is around .

I love soups, almost any kind. Especially Italian wedding soup and chicken noodle.

This recipe by inspiredbites seems to be similar to Progresso's take on it.

Only thing I do in regards to Progresso's is that I add a bit of lemon juice to it along with cooking up some spinach. It really adds a bit of bite to it.

-------------

I'm sharing my uncle's cookie recipe with you guys. Granted it's Nestle's but... he did things a bit differently than the original one (he melted the butter in a pan iirc instead of just having it softened and he baked each tray of cookies for 11 mins (approx. depending on the oven)).

2 1/4 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

1 tsp. vanilla extract

2 large eggs

1 2/3 cups (10 oz.) Nestle chocolate morsels

Optional: 1 cup chopped nuts

Note: this can be adjusted to have M & M's or other ingredients to be put in the cookies


Preheat oven to 375 degrees Fahrenheit.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts (if adding in the latter). Drop by rounded tablespoon onto ungreased baking sheets.

Bake for around 11 minutes or until golden brown. Cool on baking sheets for two minutes remove to wire racks to cool completely.


A little bit of background on this: My uncle used to make these and give them out to family and friends on their birthdays and on the holidays. And one time he let me help him out with making them.


---------------------

If you're a chili fan, I'd recommend Tony Packo's Chili. It's nice and spicy (but not overly so) and it can be doctored easily. Same goes with Wendy's Chili. I swear by it. It's a nice go to if you're in a hurry. It has a pretty good flavor base as Packo's chili does and can be doctored easily too.

 

[Delta Geminorum]

Does anyone have an easy recipe for Chicken Tetrazzini?

 

[Butters]

Never had that but it looks nice.

 

[Gary Mitchell]

Does anyone have an easy recipe for Chicken Tetrazzini?

Haven't tried it...
https://www.tasteofhome.com/recipes/easy-chicken-tetrazzini/

 

[Ar-Pharazon]

Glad this thread is around .

I love soups, almost any kind. Especially Italian wedding soup and chicken noodle.

This recipe by inspiredbites seems to be similar to Progresso's take on it.

Only thing I do in regards to Progresso's is that I add a bit of lemon juice to it along with cooking up some spinach. It really adds a bit of bite to it.

-------------

I'm sharing my uncle's cookie recipe with you guys. Granted it's Nestle's but... he did things a bit differently than the original one (he melted the butter in a pan iirc instead of just having it softened and he baked each tray of cookies for 11 mins (approx. depending on the oven)).

2 1/4 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

1 tsp. vanilla extract

2 large eggs

1 2/3 cups (10 oz.) Nestle chocolate morsels

Optional: 1 cup chopped nuts

Note: this can be adjusted to have M & M's or other ingredients to be put in the cookies


Preheat oven to 375 degrees Fahrenheit.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts (if adding in the latter). Drop by rounded tablespoon onto ungreased baking sheets.

Bake for around 11 minutes or until golden brown. Cool on baking sheets for two minutes remove to wire racks to cool completely.


A little bit of background on this: My uncle used to make these and give them out to family and friends on their birthdays and on the holidays. And one time he let me help him out with making them.


---------------------

If you're a chili fan, I'd recommend Tony Packo's Chili. It's nice and spicy (but not overly so) and it can be doctored easily. Same goes with Wendy's Chili. I swear by it. It's a nice go to if you're in a hurry. It has a pretty good flavor base as Packo's chili does and can be doctored easily too.

Italian Wedding Soup is one of those "whatever you have lying around" types, no? One hospital I visited my mom in several years ago did one that had elbow macaroni, 3/4" meatballs, large pieces of spinach among the other ingredients.

I make a couple soups from large batch recipes I got from the cafeteria where I worked a while back.

Lasagna soup was one. It starts with a base of Campbell's Tomato soup, ground beef (precooked), chopped italian sausage (precooked), various spices and bowtie pasta. Then ricotta and shredded parmesan cheese are added in to taste like you would do with chili.

The other one started life as wild rice and mushroom soup, but since I can't seem to cook wild rice, it ended up as chicken mushroom chowder w/diced potatoes (mostly precooked). I do use the ingredients package from the GFS wild rice mix though, for the taste.

 

[Avro Arrow]

Wow, that's a lot easier than Martha's.

Most are!

 

[Delta Vega]

Fry two eggs in a hot pan
Put said eggs on bread to make a sandwich, with soft yokes
Bite into skooshy egg and enjoy
Food of the Gods

 

[Miss Chicken]

I love this guy especially because he is an Australia so uses ingredients I have access to. He does his best to give alternatives to ingredients for the sake of those outside of Australia. I am going to make his lemon cheesecake tomorrow.

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[Ar-Pharazon]

I've really always wanted to try a triple fried egg chili chutney sandwich.

I started eating chicken vindaloo thanks to Red Dwarf, so what the hell?

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[Peach Wookiee]

I'm going to try Beef Burgundy this weekend. I'm using the recipe in Mastering The Art of French Cooking, Volume 1.

 

[Delta Vega]

Chips
Curry sauce
No Michelin Star Chef could beat that
Fuck you Gordon Ramsay