Yes, this is for a school project and no I am not in cooking school or anything of the like. I simply need to locate them for inclusion in a semester long project.
The recipes I’ve got so far (7 of 10) are from a variety of types - a paella recipe, a cookie recipe, a soup recipe, a quiche recipe.
Anything - post your favorite recipe - it’ll work great. No ingredients or cooking methods need to be included, but there definitely needs to be at least one “main” ingredient (helps with organization). Also, if the recipe is of a specific type (vegetarian, kosher, Mexican, etc), it’d be great if you could note that - again, it helps with organization.
Oh, and yes, I’ve been through my recipe book, and if necessary I’ll yank three at random from those, but I thought this might provide more interesting recipes. Or, a link to a good recipe thread works too.
Thanks.
I found this on Master Cook a while back. It works well and reheats beautifully. For variety, I like to serve it with spinach sauteed with garlic and sesame oil, always over rice.
THAI CHICKEN WITH BASIL
Amount Measure Ingredient – Preparation Method
1 lb Skinless, boneless chicken
-breast cut into fingernail
-size cubes
1 tb Veg oil
1 tb Coarsely chopped garlic
1 tb Minced fresh chili pepper
-(serrano or jalapeno)
2 tb Fish sauce (nam pla or nuoc
-mam, available in oriental
-markets)
1 tb Dark soy sauce
1 tb Water
1 tb Sugar
1 1/2 c Fresh basil
1 md Red sweet bell pepper - cut
-into thin strips
1 md Carrot - cut into thin
-strips
Cut chicken into fingernail size cubes - set aside.
Chop garlic - set aside. Mince chili pepper - set aside. Cut bell pepper and carrots into thin strips. Mix Fish sauce, soy sauce and water together, set aside. Measure out sugar; set aside.
Heat wok or deep skillet over medium high heat. Add the oil and swirl to coat pan. Drop a piece of garlic into pan, if it sizzles immediately, the oil is ready.
Add the rest of the garlic and toss briefly. Add the minced chili and toss until the garlic begins to turn golden, 15 sec.
Add cubed chicken, and stir fry until flesh changes color, about 1 minute. Add fish sauce mixture and stir fry to combine well with meat, about 1 minute. Add sugar and stir fry for another 30 seconds. Add basil and sliced bell peppers and carrots and toss. Stir fry until the basil begins to wilt. Serve over slightly sticky jasmine rice.
If you don’t turn up enough recipes to choose from, try a search on the username Zenster–that should get every recipe thread the Board has ever seen. Here are some to get you started: Zenster on what to do with 16 pounds of potatoes
Yo. I’ll give ya an EASY Polish recipe.
Perroggi (measurements are approxamate as I usually don’t measure, just dump.)
Part I (pasta)
1 cup all purpose flour
1 egg
pinch of salt/pepper
1/2 c watter (or enough to moisten properly)
mix and allow to settle for a few moments before rolling into 1/8" sheets. Cut with a small water glass to form rounds. ('bout 3"will do ya)
Filling:
Olive oil
Onions
Mashed potatoes('bout 2 big ones will do you)
Salt/pepper
Brown the onions in the olive oil. Run them through the food processor to form a paste. Add to mashed potatoes.
Take one of your rounds and drop a tablespoon of the tater mixture in the centre.Cover with another round and press the sides together. Be sure they seal.
Boil untill they float.( I don’t think I need to tell you how killer these are in a good chicken stock)
Or fry untill browned. (serve 'em up with a dolop of sour cream on the side.)
I probably should have stuck this in the original, but didn’t think about it last night.
The idea of randomly pulling recipes from websites occurred to me, but it’s tough to know if those are any good - and there’s a possibility I might have to actually prepare one of these when the time comes for the presentation (not until December) of the project - depending on what we decide to do for presentation.
Thanks for the recipes TelcontarStorm and ** False_God
**, and the links, Balance - I was trying to avoid a taxing the server with a major search, so was hoping someone had the links saved.
Spinach stuffed pastry things
(something I came up with a few weeks ago, it’s very yummy)
What you need:
(none of these measurements are exact. I always estimate when adding them, these are just my guestimates as to how much I add of each thing)
fresh spinach
grated cheese (I used cheddar and monterey jack)
minced garlic
1 cup of heavy cream
3/4 cup sour cream
1 inch cube of butter (not sure what that comes out to in actual measurements)
“some” butter or margarine
2 tbsp flour
chopped mushrooms
salt
pastry dough or a tube of pillsbury croissant thingies
What you do:
preheat oven to 350
Roll out pastry dough (or unroll croissant dough)
Cut into rectangles about 4 x 8 inches (or break the croissants apart but NOT the diagonal lines. Pinch together the dough at the diagonals so it doesn’t separate)
Put a pile of fresh spinach (I cut it up to make it manageable) in the middle of each rectangle.
Put a pile of grated cheese on the spinach
Fold the sides up and pinch the ends together to make little pillows.
Bake for 10 minutes or until golden brown.
Sauce:
Melt butter and flour in a sauce pan
Add cream and sour cream
Stir this over medium heat
Put in a spoonful of garlic… however much you like garlic… add more or less
In another small sauce pan, melt “some” butter and add the mushrooms. Let those sauté for a while until they look…um… “done”
Either use a fork to scoop out the mushrooms or pour them through a strainer to get the extra butter out, and add the mushrooms to the sauce.
Add salt and taste, add salt and taste… until you like it. You can also add more garlic at this point if you want.
Bring it to a boil, then reduce the heat to low and stir often until thick. If it isn’t getting thick, go ahead and add another spoonful of flour – I reccomend sifting it in or sprinkling it–it tends to clump otherwise.
When the spinach pockets are done, put them on plates and pour a LOT of sauce over them. Mmmmm…
Lsura-You should really love this!!!
Fry 2 lbs hamburger. Place in bottom of glass casserole dish. 2 cans Cream of Chix soup - stir in a little milk. Pour over hamburger. Cover with frozen Tater Tots. cover, place in oven at 325 for 1 and 1/2 hours.
