Your Favorite Food Recipes - Post Them Here

[b10h4z4rd]

As there seems to be some interest in this thread, this will be the official Cooking and Recipe thread for 2013. Please feel free to post any recipes you may have or cooking creations that you want to share with the rest of Neowin.

Please be mindful of our members on dial-up and try to keep the dimensions of the pics and the size of the files to a respectable size for 1024 x 768 viewers. Please refrain from quoting images in your replies.

Enjoy!

Additional Note: If you're going to post a recipe from another site, please reference it accordingly. This thread was created for members who wish to share recipes they've created themselves, so if you find a good one elsewhere please link to it.

[Hum]

^ Thank you ! :D

I love making cornbread that is quick & easy.

All you need to do is add egg and a little milk.

I jazz it up with a liberal amount of vanilla, and some extra sugar.

This is great with just butter or served with chili.

Or makes a great breakfast with milk and sugar on it. :p

[Draconian Guppy]

Eassy hummus:

2 cups of chickpeas.

1/4 cup Tahini.

2 garlic cloves.

2 tbspns lemon juice ( to taste really ).

1/4 cup olive oil.

1/2cup finely chopped parsely

Cummins to your liking

Sea salt.

Mash and grind all ingredients together and presto! :p

Total time 20 min.

Serves and serve with: 10-15 - Pitabread o saltines

Result should kinda sorta look like attached immage

[b10h4z4rd]

Let's just keep this about recipes and cooking creations.

Thread cleaned.

[Draconian Guppy]

Oh dear... Biohazard 4!!! whoa cool mod! ( I just saw you took the time to move glassed silver post to the appropiate topic and not just delete it! ) you my friend, are the kinda mods we need :p

[Jason S. Global Moderator]

^ Thank you ! :D

I love making cornbread that is quick & easy.

All you need to do is add egg and a little milk.

I jazz it up with a liberal amount of vanilla, and some extra sugar.

This is great with just butter or served with chili.

Or makes a great breakfast with milk and sugar on it. :p

i'll share my version, and you'll never look back.

Make as it says on the box, but add a packet/box of Instant Jello Vanilla pudding. add more milk and cooking time to compensate. you'll never find a better cornbread.

[Jason S. Global Moderator]

Baked Chicken Wings

Preparation

I buy the 'jumbo wings' - that's the full wing, even w/ the tip

Seasoning

• lots of chili powder
  
• Adobo seasoning
  
• paprika
  
• garlic powder
  
• (add cayenne if you want extra heat)
  
• add anything else you think would be delicious
  

Rinse each wing under cold water to wash off the chicken juice. Pat dry on paper towels.

Add wings to a bowl for the seasoning

Add a lot of the seasoning and toss to coat - honestly, more seasoning the better

Let sit in the fridge, covered, for x hours (whatever you can afford)

Preparation Cont'd

prepare a large baking sheet w/ foil (easier cleanup)

get out your wired racks (if theyre stackable, that's better)

add 1-2 cups of flour to a gallon Ziploc bag

add 3-4 wings to the bag and shake

shake off excess flour from each wing, place on wire rack

keep 1in space between wings, if possible

once all are placed, chill in fridge for 30-60mins (optional)

preheat oven to 425F (220C)

Cooking

bake wings for 50-55 mins, while lowering temp to 400F (204C), 1/2 way through

**note** do not put wings too close to the bottom of the oven - they'll burn

while they bake - prepare hot sauce

Hot Sauce

• Franks Red Hot
  
• 1TBSP brown sugar
  
• couple splashes Worcestershire
  
• couple splashes Apple Cider Vinegar
  
• 1TBSP butter
  
• Garlic flakes or fresh garlic
  

Melt butter in small sauce pan

add garlic and sautee for 30-60 seconds

add brown sugar and stir to melt

add Franks, stir

add vinegar and worchestershire, stir

heat and taste - make sure it's amazing.

When wings are finished, put them into a giant bowl and throw the sauce on top. Toss GENTLY until coated.

Server as fast as possible. the sauce cools quickly.

ENJOY!

[pes2013]

Baked Chicken Wings

Preparation

I buy the 'jumbo wings' - that's the full wing, even w/ the tip

Seasoning

• lots of chili powder
  
• Adobo seasoning
  
• paprika
  
• garlic powder
  
• (add cayenne if you want extra heat)
  
• add anything else you think would be delicious
  

Rinse each wing under cold water to wash off the chicken juice. Pat dry on paper towels.

Add wings to a bowl for the seasoning

Add a lot of the seasoning and toss to coat - honestly, more seasoning the better

Let sit in the fridge, covered, for x hours (whatever you can afford)

Preparation Cont'd

prepare a large baking sheet w/ foil (easier cleanup)

get out your wired racks (if theyre stackable, that's better)

add 1-2 cups of flour to a gallon Ziploc bag

add 3-4 wings to the bag and shake

shake off excess flour from each wing, place on wire rack

keep 1in space between wings, if possible

once all are placed, chill in fridge for 30-60mins (optional)

preheat oven to 425F (220C)

Cooking

bake wings for 50-55 mins, while lowering temp to 400F (204C), 1/2 way through

**note** do not put wings too close to the bottom of the oven - they'll burn

while they bake - prepare hot sauce

Hot Sauce

• Franks Red Hot
  
• 1TBSP brown sugar
  
• couple splashes Worcestershire
  
• couple splashes Apple Cider Vinegar
  
• 1TBSP butter
  
• Garlic flakes or fresh garlic
  

Melt butter in small sauce pan

add garlic and sautee for 30-60 seconds

add brown sugar and stir to melt

add Franks, stir

add vinegar and worchestershire, stir

heat and taste - make sure it's amazing.

When wings are finished, put them into a giant bowl and throw the sauce on top. Toss GENTLY until coated.

Server as fast as possible. the sauce cools quickly.

ENJOY!

Pics or it never happened.

[CrashG]

I'll repost my Margarita recipe from the other thread and add a food one.

The Best Damn Margarita.... Ever!

Use the 4/3/2 (oz) ratio: 4 parts fresh squeezed lime juice, 3 parts Simple Syrup (sugar water), 2 parts Tequila (no need to use the Top Shelf stuff when making mixed drinks, save that for sipping over ice) (Margaritavile (Jimmy Buffet), Pepe Lopez, Jose Cuervo works fine)

but don't use the bottom shelf stuff.

Simple Syrup: 1 cup water, 1 cup sugar, Heat on low-mid heat, stir until sugar is dissolved, Remove from heat, or reduce to make it more concentrated.

Juice the limes (for 4oz juice it takes about 1 1/2-2 limes), add 3oz Simple Syrup and 2oz Tequila and a handful of ice into a Shaker glass. Shake it HARD for about 30 seconds, with a strainer (or not, depends on if you like lime pulp). Pour into a rocks glass with a salted rim, with these, the salt makes a huge difference, helps cut the tartness. Makes 1 serving.

I knew cooking with fresh herbs/spices made a huge difference Vs the bottled stuff, but never really thought enough to apply it to drinks. I had the wife and my mom try them, They also said it was one of the best 'ritas they'd ever had. I even did a blind taste (yes with actual blindfolds, they both knew what I was making and I wanted a honest answer) test using Daily's mix. Handmade won out: had more lime smell/taste, and more of a general balance of salty/sweet/tart.

Yes, it's alot of work, but it's cheaper and tastes FAR better than the mixer they sell for 3x the price. For the lazy people, Rose's Lime Juice would probably work in a pinch though. Like everything in life, a little hard work pays off in the end.

This started out as a "I have some pasta & chicken and some spices" or a clean the pantry & fridge/freezer out and got expanded to what it is now.

Italian Chicken over pasta:

Ingredients:

Rotini Pasta

8-12 Chicken Tenderloins cut into bite size pieces

Italian Dressing

Splash of Extra Virgin Olive Oil

2 cans of Del Monte Italian Stewed Tomato?s (cut larger pieces into chunks)

2-3 Cloves fresh garlic, minced or pressed

½ of each Yellow and Green Bell Pepper (diced)

A few pinches of Italian seasonings

A dash of sea salt to taste

Prep:

Marinate chicken pieces in enough Italian dressing to coat (One hour at least)

Cook the pasta in boiler.

In a hot skillet, add a splash of EVOO and bell pepper & saut? chicken until seared

Drain chicken, reduce heat to low/mid heat and add both cans of the stewed tomatoes

Add minced/pressed garlic, sea salt, Italian seasoning

Simmer and reduce until done, stirring occasionally, season as needed

Plate:

Place a bed of pasta on plate and smother with chicken/tomato and serve with garlic bread.

Options:

Add fresh grated Parmesan cheese to the top

A drizzle of Italian Dressing

Juice of a lemon/lime wedge

Or all three

Makes 4 Servings (or more depending on serving size) Cooking time approx 20-25mins.

[Jason S. Global Moderator]

My Chili Recipe ?

Ingredients

• 1-1.5lbs ground beef
  
• (2) 14oz cans of beans (any), keep liquid, do not drain
  
• (1) Large Onion, diced
  
• (1) 28oz can diced tomatoes, or more if you like
  
• Lots of garlic, minced
  
• 1-2T Extra Virgin Olive Oil
  
• 1/2 Cup, or more, Frank's Red Hot (crucial)
  
• Red Pepper Flakes (optional)
  
• Cumin (to taste, i like a lot)
  
• Chili Powder (to taste, i like a lot)
  
• S&P
  

Instructions

• Cook beef in large pot until barely cooked through, drain the fat
  
• Remove beef and place into a bowl
  
• Heat olive oil in the same pot, add onion
  
• Saute onion for 5 mins or so, until soft
  
• Add garlic and cook for another few mins
  
• Add beef, stir
  
• Add all remaining ingredients
  
• Bring to a boil, stirring occasionally
  
• Reduce heat and simmer for however long you want. I simmer mine for about 20-30 mins, so the flavors come together. Stir often!
  
• Taste and adjust seasoning, then serve
  

ENJOY!

[MrJustastic]

This isn't a very fancy recipe, but it is amazingly quick and simple.

When I met my wife, she didn't eat pasta. She ate this twice and ever since for the last 6 years she gets cravings for it, she absolutely loves it

Simple Bacon and Onion Macaroni

ingredients

• 1x large Onion, diced
  
• 2x cloves garlic, minced
  
• 250g bacon, diced
  
• 1 cup frozen peas
  
• 250g cheese (chedder or a chedder/mozzarella mix works well)
  
• 500g pasta shells, or twists
  

method

• With a little oil in a saucepan, sautee the onion and garlic
  
• Add bacon and continue cooking until bacon is done
  
• Add peas and lower the temp. Cook until peas are hot through again
  
• pour mix into a larger saucepan with cooked and fully drained pasta
  
• mix through with cheese until melted
  

Thats it really. Its deceptive in its simplicity as it really is incredibly good to eat.

Sometimes its a side, sometimes its the main. Sometimes its cold for lunch the next day...

For a meal that takes 15min to make and satisfy, its perfect to keep on hand.

No seasoning is needed, maybe a little ground black pepper if you like. The salt in the bacon is enough that you don't need to add more.

My wife thought it fairly plain the first try, good the second. But then after that, like I said, she gets cravings for it now.

[Ahamd Shammor]

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[+Gary7 Subscriber²]

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Translate please?

[Scorbing]

I don't know about you, but I love to cook. My favorite food is shrimp and pretty much anything that comes from the sea. Anyways, I got quite a few recipes for sea food, chicken, steak, etc that I want to share with those of you who appreciate the art of cooking so here they are. Enjoy.

SHRIMP MARINADE

1 LB large cooked shrimp, peeled and deveined

1 can of artichoke hearts, cut into quarters

½ cup of water

1 cup of red wine vinegar

½ cup of olive oil

2 cloves of garlic, chopped

1 tsp of salt

½ tsp of black pepper

1 tsp of fresh parsley, chopped

½ tsp dried oregano

Mix together marinade ingredients in a large bowl

Add shrimp and artichoke

Marinade in refrigerator for 24 hours

After 24 hrs, drain and serve.

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

Outback Steakhouse-Style Steak

Ingredients

4 pieces top sirloin steaks or 4 pieces

• rib eye steaks
  
• 4 pieces top sirloin steaks or 4 pieces
  
• rib eye steaks
  
• 4 pieces
  
• rib eye steaks
  
• 4 teaspoons
  
• paprika
  
• 4 teaspoons
  
• paprika
  
• 2 teaspoons
  
• ground black pepper
  
• 2 teaspoons
  
• ground black pepper
  
• 1 teaspoon
  
• onion powder
  
• 1 teaspoon
  
• onion powder
  
• 1 teaspoon
  
• garlic powder
  
• 1 teaspoon
  
• garlic powder
  
• 1 teaspoon
  
• cayenne pepper
  
• 1 teaspoon
  
• cayenne pepper
  
• 1/2 teaspoon
  
• coriander
  
• 1/2 teaspoon
  
• coriander
  
• 1/2 teaspoon
  
• turmeric
  
• 1/2 teaspoon
  
• turmeri
  

Directions:

1 Mix together seasoning ingredients and rub into each side of steak.

2 Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.

[Demogorgon]

Both of those look great, thanks for sharing, i will have to post a couple of my own a bit later.

[Hum]

We have a place for this in Hobby corner.

https://www.neowin.net/forum/topic/1128940-the-cooking-and-recipe-thread-2013-edition/

[Marshall Veteran]

Threads Merged

[Draconian Guppy]

Muffuletta!

Recipe modified to my own tasting:

http://www.nolacuisine.com/2005/07/17/muffuletta-sandwich-recipe/

[Tom]

Pasta with Tiger Prawns

Ingredients:

2 Knorr Chicken Stock Pots

5tbsp olive oil

250g spaghetti

1 garlic clove, chopped

1 chili

chopped parsley

7-12 tiger prawns, shelled and de-veined (pre-done ones are fine)

Directions:

1. Boil water in a large pan. Add 1 of the Knorr Chicken Stockpots to season the water. Now add the pasta. Follow package instructions (mine was 10-12 minutes).

2. After the pasta has been cooking for around 7 minutes we can start with the rest. Get a large pan and put it on a medium-high heat, then add olive oil.

3. Finely chop the garlic and chili and add them to the pan. Once these are added we can add the prawns!

4. Add your final Knorr Chicken Stockpot to the pan of prawns. When the prawns are cooked your pasta should pretty much be done. Pour some of the seasoned pasta water into your prawn pan.

5. Drain the rest of your pasta and throw it into the prawn pan. At this point now add some fresh chopped parsley and mix and turn the heat off.

6. Coat the pasta in the sauce that has formed and plate.

7. Enjoy.

[CrashG]

This may be slightly advanced if you're just getting into cooking, but it's really not. It does require some babysitting though.

It was my night to cook so I did a pan seared/oven roasted pork loin. Actually had to cut it in half and use two skillets.

Did a dry rub with McCormick's Grill Mates Roasted Garlic & Herb overnight in a sealed container in the fridge, then did this:

Preheat oven to 300 degrees

Heat about a Tablespoon of oil on the stove top in a cast iron skillet and sear all sides of roast

Put skillet in preheated oven for about 20 minutes per pound, turning roast about every 8 minutes

Cook until internal temp reaches 145 degrees (about an hour or so)

Remove from oven, tent with foil and let rest 15 minutes

Slice, serve and enjoy!

 

[CrashG]

Just noticed something happened to my original post from long ago and it got cut off, so here's the whole thing:

Ingredients:

Rotini Pasta

8-12 Chicken Tenderloins cut into bite size pieces

Italian Dressing

Splash of Extra Virgin Olive Oil

2 cans of Del Monte Italian Stewed Tomato’s (cut larger pieces into chunks)

2-3 Cloves fresh garlic, minced or pressed

½  of each Yellow and Green Bell Pepper (diced)

A few pinches of Italian seasonings

A dash of sea salt to taste

Prep:

Marinate chicken pieces in enough Italian dressing to coat (One hour at least)

Cook the pasta in boiler.

In a hot skillet, add a splash of EVOO and bell pepper & sauté chicken until seared

Drain chicken, reduce heat  to low/mid and add both cans of the stewed tomatoes

Add minced/pressed garlic, sea salt, Italian seasoning

Simmer until done, stirring occasionally, season as needed

Plate:

Place a bed of pasta on plate and smother with chicken/tomato and serve with garlic bread.

Options:

Add fresh grated Parmesan cheese to the top

A drizzle of Italian Dressing 

Juice of a lemon/lime wedge

Or all three

[Draconian Guppy]

 

Pulled pork!

[jnelsoninjax]

TATOR TOT TACO BAKE

Ingredients:

1 lb ground beef
1 small onion (diced)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce

Directions:

Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.

In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.

Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.