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Favourite recipes
Mesh Posted: Mon Jun 7 23:25:23 2004 Post | Quote in Reply  
  I know you all must have some recipes for things you absolutely love. So spill the beans.....


sweet kartoffelbread


Makes 3 loaves

1 package dry yeast
¼ cup warm water
1 cup sweet potatoes -- mashed
3 tablespoons melted butter
1 cup milk -- scalded
1 teaspoon salt
½ cup sugar
4½ cups flour -- sifted
In a large bowl soften yeast in the lukewarm water.

Blend mashed sweet potatoes with melted butter until light and fluffy. Add with milk, salt, and sugar to yeast. Beat until light.

Stir in with a wooden spoon enough of the flour to make a soft dough.

Put in a greased bowl and cover with a towel. Set in a warm place until doubled in bulk.

Shape into 3 loaves and place in greased pans (9×5×3). Let rise to top of pans.

Bake 20 to 25 minutes in a preheated 350º oven until golden brown.





 
Mesh Posted: Mon Jun 7 23:29:03 2004 Post | Quote in Reply  
  i have more but I dont know them step for step and ingrediant for ingrediant and i dont feel like looking them up right now.


but there are more good things, like curryed eel and lobster sandwhich i would love to share.


 
Mesh Posted: Mon Jun 7 23:29:53 2004 Post | Quote in Reply  
  meshuggah said:

>sweet kartoffelbread


make that sweet POTATObread.




 
iggy Posted: Tue Jun 8 01:17:02 2004 Post | Quote in Reply  
  Chicken in the basket

1) this is the chicken
2) that is the basket

*throws*

muppet show's swedish chef


 
Kira Posted: Tue Jun 8 01:39:31 2004 Post | Quote in Reply  
  You will never have my mums's spaghetti sauce, NEVAR!

I don't actually have it myself. I must get it...

But you can have my brother's mashed potatoes. :P

If you give me pizza!


 
Mesh Posted: Tue Jun 8 02:20:53 2004 Post | Quote in Reply  
  no pizza for you!!!


and spaghettie sauce i like to making is really good. i wont give quantities of stuff, but this is whats in it:

ground beef
katsup
mustard
honeymustard
grey poupon
worcestershire sauce
vinegar
lots and lots of tabasco sauce
sugar
garlic cloves
basil
porcini mushrooms
BBQ Sauce



Oh my god its sooooo good I want to make some right the fuck right now.


 
Mesh Posted: Tue Jun 8 02:22:20 2004 Post | Quote in Reply  
  and i wont give quantities cause this is one i will not share.

though it shouldnt be too hard to figure out what amounts of those things would taste good and what wouldnt. so if you figure it out, good job.


 
Mesh Posted: Tue Jun 8 03:04:21 2004 Post | Quote in Reply  
  I have never had a Big Mac, but I have had a royale with cheese. No offence, but, sick sick bad gross sick.


 
Mesh Posted: Tue Jun 8 03:45:27 2004 Post | Quote in Reply  
  what the hell? why do germans get such a neat mcdonalds website? no fair.

kick mäc, pffffft.


 
addi Posted: Tue Jun 8 08:13:59 2004 Post | Quote in Reply  
  i like to bake breads, mesh (something about kneeding the dough...soft... moldable...warm...fleshy...push...roll...fold...penetrating fingers...)

*wipes forehead

anyway your sweet potato bread sounds great


the Taco Bell dog has seen better days though. Is that a syringe of picante sause?


 
erikagm Posted: Tue Jun 8 19:11:36 2004 Post | Quote in Reply  
  Chicken with mushroom cream sauce

4 chicken breasts, deboned and cut in halves
20 large fresh basil leafs, chopped
1/2 lb fresh mushrooms, chopped
1/2 lb of cream
1/4 onion, chopped
2 cloves of garlic, minced
2 cups of milk
lawry's seasoned salt (optional)
salt
pepper
butter

In a large saucepan, melt a piece of butter, let brown slightly, then add chicken breast halves. lightly cover in lawry's salt, and pepper DO NOT ADD THE REGULAR SALT IF YOU USE LAWRY'S SALT. (if lawry's salt is not available, just use regular salt and pepper).

Once cooked, remove from pan and set aside, keep any drippings that are left in pan.

In same pan, add some more butter, then add and sautee chopped onion, minced garlic, chopped basil leafs and chopped mushrooms. once vegetables start to look soft, add the cream and the milk, and add salt/pepper. bring to a simmer.

Add previously cooked chicken, cover and simmer for 5 minutes. Let stand for another 3 minutes, then serve.


 
Mesh Posted: Tue Jun 8 19:39:01 2004 Post | Quote in Reply  
  that sounds good erika.

if i stop being lazy and decide to do more than throw some microwavable chili in the microwave, i will give that a try



 
Mesh Posted: Tue Jun 8 19:41:40 2004 Post | Quote in Reply  
  seaweed soup


50 g. seaweed
1/4 package of Enoki mushrooms
2 inches green onion(sliced length wise into strips)
2 cups Chicken broth
1/4 tsp. salt
Dash of pepper
1 tsp. soy sauce



1. Cut seaweed into bite size pieces. Wash Enoki mushrooms, cut off and discard root. Cut mushroom across into half.

2. Add pepper, soy sauce, salt (if needed), mushroom, seaweed to chicken broth. In small pot, heat to boiling. Garnish with green onion and serve.




 
Kira Posted: Tue Jun 8 19:52:39 2004 Post | Quote in Reply  
  Hello Erika, I do not believe I have said that to you yet... Nice to see you posting on some of the other threads.


I recommend lemon pepper.

On anything.

(Especially pizza, mwahahahaahaha! Yum.)


 
Mesh Posted: Tue Jun 8 19:55:56 2004 Post | Quote in Reply  
  that. is. disgusting.


I recommend smoked halibut with horseradisch and seaweed on your pizza.


mmmmmm mmm bitches.


 
addi Posted: Tue Jun 8 20:44:13 2004 Post | Quote in Reply  
  erikagm said:
> cream sauce
>
>4 breasts

Mmmmmmmmm, tastey!

nice to see you back erika!

*mesh, do something about that damn dog! I'll have nightmares!


 
choke Posted: Tue Jun 8 20:47:40 2004 Post | Quote in Reply  
  hmm. Sad life. I know no recipes. All i do when i cook, is chuck some pasta or rice in a pot, chuck some tomatoes and vegetables in a saucepan with chickpeas and anything i can find that looks fun, some nutmeat (meat made of nuts - my family is vegetarian) maybe fake mince (soggy flour with brown colouring, comes in a can)and stir it up. Maybe some tofu. Very sad life. We call it it Vegetable Slop on Rice. Sad, but true. Dont try this at home.


 
ifihadahif Posted: Tue Jun 8 21:35:06 2004 Post | Quote in Reply  
  Foreskins on toast

Chipped beef, white gravy, served warm on toast.
They used to serve this to us for breakfast sometimes in the navy.
Enough salt and pepper made it almost ok.

Most of the time we ate very good, but every now and then foreskins on toast appeared on the menu. . . yech.


 
Mouse Posted: Tue Jun 8 21:40:51 2004 Post | Quote in Reply  
  meshuggah said:
>that. is. disgusting.

Are you dissing lemon pepper?!
'Cause if you are, I'm going to have to hurt you. Fish, chicken, pizza, broccoli, green beans, steak, lemon pepper goes well with them all. Lemon pepper, oregano, and garlic are my favorite seasonings.
Mouse


 
ifihadahif Posted: Tue Jun 8 21:43:25 2004 Post | Quote in Reply  
  Mouse said:
>meshuggah said:
>>that. is. disgusting.
>
>Are you dissing lemon pepper?!
>'Cause if you are, I'm going to have to hurt you. Fish, chicken, pizza, broccoli, green beans, steak, lemon pepper goes well with them all. Lemon pepper, oregano, and garlic are my favorite seasonings.
>Mouse
>
oh, you gotta add basil to make that a perfect list.


 
Mesh Posted: Tue Jun 8 21:49:16 2004 Post | Quote in Reply  
  i most certainly am talking about lemon pepper.


dis-gus-sting.


 
sweet p Posted: Tue Jun 8 21:49:47 2004 Post | Quote in Reply  
  I can't follow recipes too well.
I just dump and mix.

My favourite thing to make is salmon...I just make my own butter lemon sauce and then potatoes with another kind of olive oil sauce and then a salad. That is the best thing I can make.



 
Mouse Posted: Tue Jun 8 21:59:13 2004 Post | Quote in Reply  
  ifihadahif said:
>oh, you gotta add basil to make that a perfect list.

Oh yeah! But only the fresh stuff. Dried is a different animal.
Mouse

*Mesh, I have nothing to say to you.


 
zander83 Posted: Tue Jun 8 22:03:15 2004 Post | Quote in Reply  
  i don't really have recipes... i just sort of know what to put when...

but heres a list of ingredients i use when making a spaghetti sauce:
tomato's(diced or julianned)
garlic, basil, aregonoe, chili powder,
celery, onions, one jalapeno
meat, a couple of leaves...

heres my fave student recipe though...

put olive oil in a frying pan,
cut up chicken breast as well as one peice of garlic(not the big thing, the little thing... don't know their names dammit), fry until well cooked.

Boil some water and cook some angel hair pasta, add pasta to the chicken, adding both garlic and olive oil, leave to simmer, make sure enough oil is present that pasta doesn't stick together too much.. serve


 
Mesh Posted: Tue Jun 8 22:04:04 2004 Post | Quote in Reply  
  Mouse said:

>*Mesh, I have nothing to say to you.

That hurts me mouse. That hurts me right here *points at heart*


 
libra Posted: Tue Jun 8 22:10:25 2004 Post | Quote in Reply  
  zander83 said:
>
>(not the big thing, the little thing... don't know their names dammit)


hehe, this made me laugh a lot for some reason.

what is it? a clove? or is that the big thing...


 
Kira Posted: Tue Jun 8 22:32:59 2004 Post | Quote in Reply  
  libra said:
>
>what is it? a clove? or is that the big thing...

"Clove" would seem to indicate it had been cloven... off of something else... I should think.

Language is cool.


I love simple chicken recipes. I never make chicken the same way twice, I'll always throw different amounts of different spices on there: salt, pepper, garlic, oregano, LEMMON PEPPER, some hot spicy stuff that isn't curry powder... Have yet to try some other things.

I'm always in a hurry to get it to the edible stage though, I never think to make anything until I'm really hungry.


 
Kira Posted: Tue Jun 8 22:36:46 2004 Post | Quote in Reply  
  Yuck! I misspelled lemon haha.


 
erikagm Posted: Wed Jun 9 12:50:30 2004 Post | Quote in Reply  
  Well, I dont know what lemon pepper is, but if I find it here in god-forgotten Mexico, I'll give it a try...

And that recipe is my own... I make up my own recipes depending on what's in the fridge at the time... Mom taught me that, if nothing else...


 
Mark Posted: Wed Jun 9 14:41:21 2004 Post | Quote in Reply  
  chanz said:
>Chicken in the basket
>
>1) this is the chicken
>2) that is the basket
>
>*throws*
>
>muppet show's swedish chef
two points! :) LOL, swedish chef is so cool :p


 
Mark Posted: Wed Jun 9 14:44:14 2004 Post | Quote in Reply  
  choke said:
>hmm. Sad life. I know no recipes. All i do when i cook, is chuck some pasta or rice in a pot, chuck some tomatoes and vegetables in a saucepan with chickpeas and anything i can find that looks fun, some nutmeat (meat made of nuts - my family is vegetarian) maybe fake mince (soggy flour with brown colouring, comes in a can)and stir it up. Maybe some tofu. Very sad life. We call it it Vegetable Slop on Rice. Sad, but true. Dont try this at home.
I usually also cook like this, but then with real meat (sorry, no vegetarian here). This makes sure I always have some variation in my eating. Sometimes it is great, sometimes almost make me puke. So...I do try this at home:p


 
FN Posted: Wed Jun 9 15:02:33 2004 Post | Quote in Reply  
  Try carrots (add a lot of sugar while making them) with mayonaise.


Or apple sauce with mayonaise. (used to eat that a lot but haven't done that in years actually. hmm)


 
Mesh Posted: Wed Jun 9 15:04:24 2004 Post | Quote in Reply  
  do you put mayonaiisé on everything in belgium?


 
FN Posted: Wed Jun 9 15:26:05 2004 Post | Quote in Reply  
  meshuggah said:
>do you put mayonaiisé on everything in belgium?

Pretty much yeah.

I know people who put it on bread and pancakes.


Don't eat that much mayonaise though, only when I eat fries (along with "pili-pili" and "andalouse") or carrots lol.


 
FN Posted: Wed Jun 9 15:27:52 2004 Post | Quote in Reply  
  That your girl by the way?


 
Mark Posted: Wed Jun 9 16:25:11 2004 Post | Quote in Reply  
  Christophe said:
>That your girl by the way?
lol...he sees a woman again :p
*cough*obsessed*cough*


 
FN Posted: Wed Jun 9 16:33:57 2004 Post | Quote in Reply  
  Wolffie said:
>Christophe said:
>>That your girl by the way?
>lol...he sees a woman again :p
>*cough*obsessed*cough*

Heterosexuality is a curse I tell ya!


 
cajnpalt Posted: Wed Jun 9 18:14:51 2004 Post | Quote in Reply  
  don't feel bad christophe...i had to look twice at wolffie's avatar to realize it was a guy...or IS it a girl with a wierd hair cut?

This recipe is a very old family secret...we call it cabbage meat (we're really creative in my home)

*cabbage (half a large head or one small head, shredded...keep those jokes to urself!!)
*Pork (chops or steaks, cut into bite size pieces
*Spicy tomato sauce (we use El Pato Tomato Sauce. The yellow can if you're familiar with it)
*1 cup of water.
Pretty much saute the pork until done, add the cabbage, tomato sauce and water, stir...and bring to simmer. All you want to do is let the cabbage wilt a little. and it's done...add salt & pepper to taste....this is really good over mashed potatoes.



 
ifihadahif Posted: Wed Jun 9 18:27:43 2004 Post | Quote in Reply  
  erikagm said:
>Well, I dont know what lemon pepper is, but if I find it here in god-forgotten Mexico, I'll give it a try...
>
>And that recipe is my own... I make up my own recipes depending on what's in the fridge at the time... Mom taught me that, if nothing else...
>
Mexican cuisine is my absolute favorite. At least what passes for Mexican here.

Do you have a good recipe for guacamole salad ?


 
Mesh Posted: Wed Jun 9 20:12:35 2004 Post | Quote in Reply  
  when I took vacation to american southwest a few years ago, I went down into Juarez mexico.

Ate at a couple of diffrent places, and it was all very good.

very different from the food that goes as mexican in texas .


 
Mouse Posted: Wed Jun 9 23:53:17 2004 Post | Quote in Reply  
  libra said:
>
>what is it? a clove? or is that the big thing...

That is correct. Garlic grows kind of like tulips and other bulb forming plants, you plant a clove in the fall and when it starts growing in the spring it forms a head and then divides into several cloves. If it doesn't get enough cold days it doesn't divide and you end up with one giant clove. In short, the whole crown is called a head and the little things are called cloves.
This has been more-than-you-cared-to-know news, good night.
Mouse


 
Puck Posted: Thu Jun 10 02:27:42 2004 Post | Quote in Reply  
  Recipes. (scoffs) Feed me through a needle in my wrist.


 
Mouse Posted: Thu Jun 10 10:52:21 2004 Post | Quote in Reply  
  Puck said:
>Recipes. (scoffs) Feed me through a needle in my wrist.
That doesn't sound very tasty.


 
Puck Posted: Thu Jun 10 11:07:01 2004 Post | Quote in Reply  
  Mouse said:
>That doesn't sound very tasty.

Oh yeah. Taste! I forgot about that.


 
erikagm Posted: Thu Jun 10 14:46:31 2004 Post | Quote in Reply  
  Well I dont know what you mean by "guacamole salad" but i can give you a mean recipe for guacamole!!!

Actually, 2, they're my favorites.

Guacamole Recipe #1

3 large avocados, smashed
1 medium sized onion, chopped
3 green chilis (jalapeños, or serrano if you can find those) chopped (THIS DEPENDS ON HOW SPICY YOU CAN TAKE IT)
a handful of cilantro (coriander for those who dont know what cilantro is) chopped
the juice of 3 limes (or lemons, to clear this point up, it has to be the sour ones)
salt
pepper

Mix all ingredients in a bowl, stir... Presto!!! (You can pour that over greens with grilled chicken on top and you have a guacamole salad!)
Also, optionally, you can also use tomatoes (about 3 medium ones, chopped) and crumbly cheese with it.

Guacamole recipe #2

3 large avocados, smashed
1 large tomato
1/4 onion
1 green chili
1 yellow chili (we call them "chiles gueros" here in mexico, they look pretty much like a jalapeño, but they're yellow)
a handful of coriander
1 clove of garlic
juice from 3 limes or lemons (see above)
salt and pepper

You place all ingredients, except avocados, in a skillet or a pan and let them brown over the heat. (by "brown" i mean as in letting them become blackish burnt on the sides, but not much)
Once done, you put all ingredients in a blender (add a few spoonfuls of water if necessary) and blend til smooth.

Pour into a container and mix with mashed avocados.

I'm hungry now!!!



 
erikagm Posted: Thu Jun 10 15:08:52 2004 Post | Quote in Reply  
  I'm gonna go eat stuffed zuchinni now, which reminds me to post the recipe.

3 Large (preferably plump, not long) zuchinnis, sliced lengthwise
1/4 kg (1/2 lb) ground beef
3 tomatoes, diced
1/2 medium onion, chopped
1 clove of garlic, smashed
Your favorite cheese
salt and pepper
butter

Carefully remove insides from zuchinni with a spoon. Set aside.

Add butter to a pan, let brown, then add ground beef and cook with salt and pepper. When almost done, add vegetables along with insides of zuchinni and add 1 cup of water. Bring to a boil, then let simmer til everything becomes soft.

Once mixture is well cooked, stuff zuchinnis with mix, then cover in parmesan cheese or any other cheese of your preference. Put in a large container (preferably glass) and zap in microwave for 1 minute (or 2 if it is not too powerful)

Serve


Hehehehe


 
Mesh Posted: Thu Jun 10 15:28:57 2004 Post | Quote in Reply  
  That all sound very good, erika.


500 g tongue (pork, veal, lamb).
or 300 g boiled tongue.
100 g carrot.
100 g onion.
300 g white bread.
green parsley.
salt, pepper.


Wash tongue very well, put in a pan and pour over hot water just to cover it. Bring to boil and reduce the heat and cook on low heat (veal tongue is cooked for 3-4 hours, pork tongue - for 2 hours). 1 hour before the tongue is cooked, add carrot and onion, spices and salt. Take out the tongue from the broth and take off the skin by running cold water. Then put in the broth to warm up and then cool down. Wipe dry and cut finely crosswise. Put on bread slices and put on parsley, or lettuce, tomatos or whatever youlike on your sandwhiches.


 
Mouse Posted: Fri Jun 18 14:22:26 2004 Post | Quote in Reply  
  Just made this one with tomatoes less than ten minutes off the vine, yum.
Gazpacho
4 cups Tomato juice,
2 cups diced fresh Tomatoes,
1 Cucumber, diced,
1 cup Green Pepper, minced,
1 small Onion, finely minced,
2 fresh Scallions, chopped,
1/4 cup fresh Parsley, finely chopped,
1 teaspoon fresh Basil, finely chopped,
1 teaspoon fresh Tarragon, finely chopped,
1 clove Garlic, crushed,
2 tablespoons Olive oil,
juice of 1/2 Lemon,
juice of 1 Lime,
1 teaspoon Honey,
2 tablespoons Wine vinegar,
dash ground Cumin,
dash Tobasco sauce,
Salt and Pepper to taste
Combine all (purée if desired) and chill for 2 hours. Serve cold.


 
Mesh Posted: Sat Jun 26 22:05:26 2004 Post | Quote in Reply  
  New Born Golden Retriever Bourguignon
Yield: 4 servings

5 medium onions sliced
2 ts shortening
1 Ts salt
1/2 Ts crushed thyme
1 1/2 tb flour
1 1/2 c red burgundy
1/2 lb fresh mushrooms
1 new born golden retriever (ready to eat)
1/2 Ts crushed marjoram
1/8 Ts pepper
3/4 c beef stock

Cook and stir onions and mushrooms in hot shortening until onions are tender, drain on paper towels.

Brown meat in same skillet, add more shortening as necessary. Remove from heat. Sprinkle seasonings over the retriever. Mix flour and retriever stock, pour into skillet. Heat to boiling, stirring constantly. Boil 1 minute. Stir in burgundy. Cover, simmer until retriever is tender, 1 1/2 to 2 hours.

The liquid should always just cover the meat. (If necessary, add a little more bouillon and burgundy - 1 part bouillon to 2 parts burgundy.) Gently stir in onions and mushrooms, cook uncovered 15 minutes, or until heated through.





 
Mesh Posted: Sat Jun 26 22:06:58 2004 Post | Quote in Reply  
  Citrus Buttered King Snake
Yield: 2 servings

16 oz (2) fresh King Snakes (Ready to Eat) 1/2 c water 1/4 c butter 1 TB lemon juice 1/2 Ts finely shredded orange peel 1/8 Ts salt dash ground ginger dash paprika Bring a pot full of water to a boil. Place king snakes in boiling water for 6 to 8 minutes or just till meat is opaque.

Combine butter, lemon juice, orange peel, salt, ginger and paprika in a skillet. Heat until butter is melted, mixing ingredients well. Drizzle king snakes with butter mixture and serve hot.




 
addi Posted: Sat Jun 26 23:29:30 2004 Post | Quote in Reply  
  meshuggah said:
>New Born Golden Retriever Bourguignon

You are one funny, but sick sick bastard!

BTW weiner dogs are a good subsitute if the local grocer is out of Retriever.

*my weimereiner, is giving me that Cujo rabid St.Bernard look right now.


 
Mouse Posted: Sat Jun 26 23:51:35 2004 Post | Quote in Reply  
  O.O
*hides her dogs, checks on her cats, and puts a lock on her lizard's tank*

Mesh, I love you dearly, but you're sense of humor scares me sometimes.


 
antartica Posted: Mon Jun 28 09:17:43 2004 Post | Quote in Reply  
  threw this together last nite

make instant mash for 2.

throw in a tin of tuna (drain oil or brine first)

mix in with a pinch of salt, dab of butter, pepper / paprika or other spices to taste

mix tuna so that it just flakes and not get mashed too. (nice when ya eating it)

place all in a micrwavable / baking pot or tray

lay a layer of ya fave cheese on top

nuke or grill or bake for about 15 mins med - high heat to get the cheese to melt and just brown...


 
antartica Posted: Sat Jul 3 02:52:37 2004 Post | Quote in Reply  
  Banana But bread

INGREDIENTS:

2 Laughing Eyes
2 Loving Eyes
2 Well-Spread Legs
2 Firm Milk Containers
1 Fur-Lined Bowl
2 Large Nuts
1 Large Banana

DIRECTIONS:

Look into laughing eyes. Spread well-shaped legs. Slowly squeeze & massage milk containers very gently, until fur-lined mixing bowl is well-greased. Add banana and steadily work in-&-out, until well-creamed.

Note: Bread is done when banana is soft. Be sure to wash utensils thoroughly. Licking the bowl is optional.


 
Puck Posted: Sat Jul 3 04:21:02 2004 Post | Quote in Reply  
  Sounds good, Ant, but some of those "ingredients" aren't cheap and those "utensils" aren't dishwasher-safe.


 
Mesh Posted: Wed Aug 25 19:48:35 2004 Post | Quote in Reply  
  ROADKILL À LA ORANGE



Tastes like chicken!


A good size, fresh gopher, ground hog or hedgehog
Fresh orange or tin of tangerine segments


Pluck or skin roadkill (as appropriate) and wash thoroughly.

Roast roadkill for 15 minutes per pound and 15 minutes over.

Start in hot oven, then reduce to moderate.

Prick skin after first 30 minutes so the fat can run out and give a crisp outside. If the animal is bony, rub with lard or butter.

Garnish with slices of orange, and serve with rice, vegetables and beer.



 
dan632 Posted: Thu Aug 26 02:18:32 2004 Post | Quote in Reply  
  Christophe said:
>meshuggah said:
>>do you put mayonaiisé on everything in belgium?
>
>Pretty much yeah.

Pulp Fiction was a great movie, i didn't think anyone was stupid enough to eat that much mayonaise though it's like glorified cholesterol


 



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