Recipes section

Discussion in 'The Coffee House' started by Oak, Nov 26, 2008.

Thread Status:
Not open for further replies.
  1. Oak

    Oak Senior Member & Antiquities Friend

    Well, lets share our liking and best recipes. Personaly I can only provide with italian cuisine but you are welcome to add your own so we can try them up.

    Amatriciana pasta

    2 slices of bacon of about a quarter of an inch high cut into small cubes.
    3 small cans of whole or chopped tomatoes
    1 onion chopped finely
    vergin olive oil
    Salt and Pepper to taste

    pour some oil in a deep pan under medium high heat, add onions and let them blond (dont burn them), add the bacon (bacon bits dont work for this recipe)
    and roast till well done. At this point add the tomatoes and break them into pieces either prior or after doesnt matter, lower the fire to simmer about 30 min. If too thick add a bit of water, salt and pepper to taste.

    Boil water for pasta and once it boils add the salt and wait till it boils again before adding the pasta. Dont overcook pasta. Once cooked, drain and serve with topping sauce. If you like cheese, add grated parmesan cheese.

    Buon apetito!
  2. snowraven

    snowraven Well-Known Member

    That sounds really tasty Granny. Here's a quick one.

    Take two courgettes and cut them in half lengthways. Cook for about ten minutes under a medium grill. Top with cheese (a soft goat's cheese works well) and sprinkle with pine nuts. Return to grill until cheese is melted and pine nuts start to brown. Great as a quick snack.
  3. Smashed-Up-Sanity

    Smashed-Up-Sanity Well-Known Member

    I Wish I wasnt at school right now!!!
    there is a recipe I really want to share with you all!

    I will post it asap
    Its a Thai chicken salad...
    Sounds bad, but its REALLLLY good, I am yet to meet a person who dislikes it.
  4. nagisa

    nagisa Chat & Forum Buddy Staff Alumni

    Green bean Casserole (My favorite Thanksgiving and Christmas dish)


    * 1 can (10 3/4 ounces) condensed cream of mushroom soup
    * 4 cups cooked green beans
    * 1/8 teaspoon pepper
    * 1/2 cup milk
    * 1 1/3 cups French fried onions

    Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 1/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.
    Serves 6.

    Stole it from a site but it's the same recipe my mom uses.
  5. Epiphany

    Epiphany Well-Known Member

    This is my mom's Beef Stew recipe. It's very delicious, and can feed four people or be frozen and had as left overs.

    1 1/2 to 2 lbs boneless beef stew meat, cut into 1 1/2 inch cubes
    1/4 cup all purpose flour
    2 teaspoons salt
    1/4 teaspoon pepper
    3 tablespoons oil
    2 cups water
    8 oz. can (1 cup) tomatoe sauce
    2 beef-flavour bouillon cubes or
    2 teaspoons beef-flavour instant bouillon
    2 stalks celery, cut into 1-inch pieces
    2 medium onions, quartered
    1 bay leaf
    6 carrots, cut into 1-ince pieces
    4 medium potatoes, cut into pieces
    2 tablespoons flour
    1/4 cup water
    1 cup frozen peas or cut green beans
    Chopped fresh parsley, if desired

    Coat beef cubes with mixture of 1/4 cup flour, salt and pepper. In large pot, 5 L would be good, brown the meat in oil. Stir in 2 cups water, tomatoe sauce, bouillon cubes, celery, onions and bay leaf. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until meat is tender.

    Remove bay leaf. Add carrots and potatoes. Cover; simmer an additional 30 to 40 minutes or until vegetables are tender. In small jar with lid, add 2 tablespoons flour to 1/4 cup water; shake well. Stir into stew mixture. Stir in peas. Cook over medium heat until mixture boils and thickens, stirring frequently. Garnish each serving with parsley.

    And I'll give you the nutritional info too!

    This recipe makes 6 servings.

    Nutrients per 1/6 of recipe:
    480 Calories
    40 g Protein
    40 g Carbohydrates
    18 g Fat
    100 mg Cholesterol
    7 g Dietary Fiber
    1390 mg Sodium
    1330 mg Potassium
    6% US RDA Calcium
    35% US RDA Iron
  6. Earn

    Earn Well-Known Member

    I got hundreds of recipies on my pc from pirate bay the other day when i felt all chef like and wanted to cook up something but ends up we had no ingredents so i we had pizza that night :(

    Chili's boneless buffalo wings

    1 cup all-purpose flour
    2 teaspoons salt
    1/2 teaspoon black pepper
    1/4 teaspoon cayenne pepper
    1/4 teaspoon paprika
    1 egg
    1 cup milk
    2 chicken breast fillets
    4-6 cups vegetable oil
    1/4 cup Crystal or Frank's Louisiana hot sauce
    1 tablespoon margarine
    On the side
    bleu cheese dressing (for dipping)
    celery sticks
    1. Combine flour, salt, peppers and paprika in a medium bowl.
    2. In another small bowl, whisk together egg and milk.
    3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups
    of vegetable oil in a deep fryer to 375 degrees.
    4. One or two at a time, dip each piece of chicken into the
    egg mixture, then into the breading blend; then repeat the
    process so that each piece of chicken is double-coated.
    5. When all chicken pieces have been breaded, arrange them on
    a plate and chill for 15 minutes.
    6. When the chicken is done resting, drop each piece into the
    hot oil and fry for 5-6 minutes or until each piece is browned.
    7. As chicken fries, combine the hot sauce and margarine in a
    small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a
    small saucepan for this step. Just combine the hot sauce and
    margarine in the saucepan over low heat and stir until margarine
    is melted and ingredients are blended.
    8. When chicken pieces are done frying, remove them to a plate
    lined with a couple paper towels.
    9. Place the chicken pieces into a covered container such as a
    large jar with a lid. Pour the sauce over the chicken in the
    container, cover, and then shake gently until each piece of chicken
    is coated with sauce. Pour the chicken onto a plate and serve
    the dish with bleu cheese dressing and sliced celery on the side.

    pm me if you want any more cause i literally have hundreds of restaurants recipes and hundreds of regular recipes.i haven't yet to look through all of them but there's every kind of food recipe in my collection you can think of.
Thread Status:
Not open for further replies.