What are you eating?

[Aristio]

Cooks and Chefs welcome!

So this thread is to find good ole fashioned home cook recipes. Health conscious recipes are welcomed too, but I want recipes that need a waiver to eat. Recipes that make your mouth water with carefully crafted and cooked ingredients. Recipes that make your stomach ache with excitement, but your heart stop a few times during the consumption.

So BG, what are you eating tonight?

What I have for you today:

Hellfire Burger with Spicy Onion Rings

For the Burger:
1 Pound of 87% Ground Beef
1 TBSP of McCormic Hamburger Seasoning
1/2 of a medium onion, finely chopped
1 TSP of minced garlic, pre-minced onion works fine
2 Dashes of Dave's Ghost Pepper Sauce
1 TSP of basil leaves

Toppings:
1/2 C. Chopped Iceburg Lettuce
4 Slices of Large Tomatoes, sliced horizontally from the stem
4 Slices of Large Onion, sliced horizontally from the two ends
4 Slices of Pepper Jack Cheese
4-8 Slices of Thick Cut Bacon
12 slices of Jalapeno Chilli Peppers
Ketchup/Mustard/Thousand Island Dressing to taste
Sriracha Hot Sauce

For the Onion Rings:
2-3 Large Sliced Onions, sliced horizontally from the ends
2 Cups of Panko Bread Crumbs
4 Eggs, lightly beaten
2 Cups of Flower
2 TBS of Melted Butter, unsalted
1 TBS of Hungarian Paprika (Sweet Paprika)
1 TSP of Ground Black Pepper
1 TSP of Garlic Powder
A dash of salt

Instructions:
1. Preheat oven to 400 degrees.

2. Mix all the ingredients of the burger recipe in a LARGE bowl, make sure to go easy on the Ghost Pepper sauce, or you'll regret it. Separate ground beef mixture into four equal patties.

3. Get a cookie sheet with a large lip, and a cooling rack that will fit onto the sheet. Slice the onions that are to go on the burger and place the on the bottom of the cookie sheet, with the cooling rack above it.

4. Mix all the dry ingredients of the Onion Rings in a medium sized bowl. Get the beaten eggs, and put them in the bowl that the meat mixture was used for. Get a third bowl and put the Panko Bread crumbs in.

5. Get the melted butter, and brush the sliced onions with the butter. Dip the moist onions into the flour mixture, then the eggs, and coat them in the panko bread crumbs. Place them one by one on their own cookie sheet.

6. Place the shaped burger patties directly above the onions below the cooling rack. Place 1-2 slices of uncooked bacon on each patty. Place both the onion rings and the patties in the oven for 20-25 minutes. 1 Minute before the timer is up, place a slice of pepper jack cheese on top of each patty. Remove the cooling rack from the cookie sheet.

7. Craft each burger with a large sesame seed buns, or my personal favorite, sour dough bread. If you go with the sour dough bread, I really recommend toasting the bread before hand. Use the onions that were below the patties during cooking for the burger. I recommend building each patty like this so it doesn't topple: Bread/Condiments/Patty/Sriracha Sauce/Onions/Lettuce/Jalapenos/Tomato/Condiments/Bread. The reason I don't mention the pepper jack cheese or bacon is because it should be on top of the patty if done right, the cheese will melt over the cooked bacon and patty inside the oven.

So that's what I made/ate tonight. What about the rest of BG?

[Thefonz]

im so going to love this thread. if i were at home i would be happy to post a recipe or two from my personal book, but i have a terribad memory and tend to forget a ingredient or two without it. :/

[Abandon]

you are going to kill me via clogged arteries. please continue

[Kalmado]

Google search Kaldereta and make that sometime. You can use beef, pork, chicken, or go out the box and use oxtail or lamb for protein. I'd post my wife's recipe, but she keeps it in her head. She always seasons to taste while cooking, but the basic ingredients are in most recipes found online.

[Datonare]

Just finished eating some pork tenderloin.
2 lbs of tenderloin cut into 1/2" medallions
1 tsp of cinnamon
1 tsp of red chili powder
1 tsp of tabasco sauce
1 tsp of cumin
1 tsp of salt
1 tsp of black pepper

Mix shit in a bowl, toss pork in stuff. Add 4 tsp of olive oil to bowl and toss to coat. Cook on a pan a few minutes on each side until they are nicely seared. 1 tsp of garlic and a 1/4 cup of brown sugar, mix in a bowl. Add brown sugar garlic paste to pork medallions after you flip them.

One of my favorite dishes

[BaneTheBrawler]

I am eating Cartwheels. Cook spaghetti (Or any pasta, really) to taste. Dish out serving. Reheat if necessary. Add olive oil to taste. Stir. Add grated Parmesan to taste. Stir. Eat.

It's not that nutritional, but it tastes good, is quick and easy, doesn't upset the (my) guts, and gave me enough calories to recover the 40 lbs I lost last fall (That's a good thing).

As my health has improved, I've been weaving in more varied foods to avoid malnutrition (That sounds backwards, but you can't absorb nutrients from foods that don't stay in your guts for more than a half an hour, so I worked with what I had), but the cartwheels are still a big part of my diet. Any time I have an appointment or plans or something, I eat almost nothing but Cartwheels for the day or two leading up to it. That way I reduce the likelihood of having to urgently poop at an inopportune moment.

It might not cut it as a regular meal for you guys, but it's something you might like every now and then, even if only as a snack.

[RKenshin]

Made this 3-cheese chicken alfredo this past weekend:

Spoiler: show

http://imageshack.us/a/img189/8647/img0545.png

Courtesy of Pinterest, which is actually pretty awesome for shit like this.

Simple and pretty easy but delicious, not-so-nutritious cheesy goodness:

Spoiler: show

Look at all that fucking cheese, AT RECIPE. No additional added. I had to bust out the metal spoon just to fucking penetrate the first layer.
http://imageshack.us/a/img208/764/img0548cv.jpg

sogood
http://imageshack.us/a/img856/6189/img0550i.jpg

Cost $20 in ingredients, took an hour to make, and got 10 meals of awesomeness out of it.

[Iremire]

http://24.media.tumblr.com/52d08b5da...i3j9o1_500.jpg

Waffles bruh.

[Aristio]

So today, I got some Heart Stopping goodness.

I call it, the Monstro. This is two homemade biscuits that have a hole cut into them, which then two eggs are dropped inside and cooked to medium. Sandwiched in between are three slaps of bacon, and 1/8 lb sausage disc, Ore Ida hashbrown patty, a slice of sharp cheddar cheese, and then covered with sausage country gravy. These biscuits are so light and fluffy that they'll tease your taste buds until you creme your mouth.

For the home made biscuits, this is what you'll need.
2 Cups of Flour
1 TBSP of Baking Powder
1 TBSP of Sugar
1 TSP of Salt
1 Stick of Butter, brought to room temperature
1 Cup of Milk

1. Preheat oven to 425

2. Mix all the dry ingredients in a medium-sized mixing bowl.

3. Mix in the butter, I would recommend cutting the stick into medium sized cubes so it is easier break down. Mix the butter well into the flour with your hands or a pastry cutter. Keep going until most of the butter chunks are broken down into fine grains of flour/butter.

4. Add the milk, mix well. At this point, your batter will be very sticky. Don't worry about kneading the dough. Here's what I want you to do next. Cover your hands with a layer of flour, and grab about a tennis ball's worth of dough, roll it in between your hands into a ball, then flatten it into about a 1/2 inch disc. Repeat twice and only twice (Unless you are serving more Montros, two disc per person). The rest of the dough can just just spoon dropped onto the cookie sheet.

5. Place in the preheated oven for 10 minutes. After the 10 minutes, remove your biscuit disc ONLY. The disc should be cooked, but have no browning on top or bottom. Cook the remaining biscuits for about 4-7 more minutes. Until lightly brown on the top.

6. Get your griddle ready, I usually prep it at 350. Get any cup you aren't using, and place it directly over the biscuit, opening facing down. Make sure the diameter of the cup is not larger than the diameter of the biscuit. Cut out a hole with the end of the cup, saving the biscuit hole for later.

7. Butter your griddle for maximum flavor. Place the biscuit on the griddle, then immediately place a raw egg into the cut well. Cook until desired readiness is achieved, I like to cook it until medium myself. Flip the biscuit/egg combo only once. Place separate biscuit cutout saved from earlier and brown it a little.

8. Prepare your other ingredients you wish to sandwich in between. For maximum artery clogging, I would go with three strips of bacon, a 1/8-1/4 lb of breakfast sausage patty, and a Ore Ida breakfast hashbrown patty seasoned with seasoning salt, black ground pepper, and sweet paprika. Prepare sausage country gravy however you like, I just use store bought and it works well.

For the stacking, I use this:
Biscuit/Sausage Patty/Cheese/Bacon/Hashbrown Patty/Biscuit/Gravy

Enjoy.

P.S. Don't skip out on the butter. Margarine just does not cut it for this recipe.

[SamanosukeShiva]

I've been eating fruit and tofu salad lately, I know it sounds pretty gross, but it's freakin delicious.

Fruits+Veg:
Cucumber
Mango
Pineapple
Green Apple
Fried Tofu
Arugula

Dressing:
Vinaigrette made from Coconut Milk/Lime Juice/Dijon Mustard/Brown Sugar/Olive Oil

Topping:
Little bit of fried garlic+shallot/roasted peanuts pulsed in food processor.

Basically just toss everything in a bowl and eat. :D

[Elesirdur]

Girlfriend just came back from a week in Vegas and I've been on 'vacation' from grad school during the intersession so we've both been eating like crap (and spending a lot of money). Got lazy with the healthy dinner last night and made a red lentil daal to be served over brown rice. It's dirt cheap (think $1.50-$2.50 per serving), easy to make, reheats well for lunches and leftovers, and makes an easy one-pot meal.

Daal Ingredients:
- Medium onion (1)
- Garlic (4 cloves)
- Carrots (3-4)
- Celery (4 ribs)
- Lentils, 1 to 2 cups (any kind really, but I prefer red lentils for this recipe as they break up much like split peas. For a dish with more bite or mouth feel, use red or brown lentils, they hold their shape under cooking better)
- Chicken stock (or vegetable stock if you want to be vegetarian/vegan)
- Spices (I like a mix of curry powder, cumin, turmeric, and a little cinnamon, plus salt and black pepper)
Optional Items:
- Parsley or cilantro for garnish
- Chili peppers, your choice, for some heat. Chili pepper flakes in the daal can also work if you want to make it spicy

Preparation:

Heat a dutch oven or large pot over medium heat and throw in some olive oil.
Dice the onions, carrots, celery, and sweat for a few minutes, turning the heat down enough so you aren't sauteeing the veg. Add a big pinch of salt at this point.
Mince/crush garlic, add to pot, and continue to sweat until vegetables have softened and onion has turned clear.
Once veg are looking good, add spices and maybe another shot of olive oil. This coats the veg with the spices and 'toasts' the spices in the pot before the liquid goes in.
Add lentils. (Note, it's a good idea to rinse and pick through your lentils. Discard any lentils that are badly cracked or discoloured, and keep an eye out for any small rocks that might have slipped through at the processing plant)
Add enough stock and water to cover the lentils and veg plus an inch or so in the pot. The desired consistency of the finished dish should be creamy, but not watery. Can always add more liquid through cooking if the lentils soak up too much.
Crank heat up to bring to a boil, then cover and simmer for 30-60 minutes, stirring occasionally. (Do remember to stir every so often, as the starches in the lentils can scorch on the bottom of the pot if the heat is too high or left unattended too long.

Serve over quinoa or rice, optionally top with parsley/cilantro and youghurt.

Should make 4-6 servings. Works well as a one-dish meal since about 1/3 of the calories from lentils are protein; I think only soybeans have a higher protein ratio for vegetables and legumes.

[Tellahh]

I make a ton of teriyaki/stir-fry all the time, but been messing around with a Mango Habanero Teriyaki blend lately.

First you want to make the SPICEY SWEET SAUCE of goodness. I usually make an ample amount when I can to stock, can even make a jelly out of it if you wish with minor tweaking.
2-3~ Whole Habaneros chopped (adjust accordingly to wanted spice level)
1/2 Whole Mango peeled, pitted, and finely diced. (if small can use a full whole one)
1/2 Clove of Garlic finely chopped
1/2 Sweet Onion chopped. (if small can use a whole one)
2 Tbs Peanut Oil
1/2 Cup White Wine Vinegar (Cider vinegar can add another spin of sweetness also)
1/2 Cup brown sugar
1-2 Tsp Cumin (extra kick of spicey)
1-2~ Tbs Honey (if desired for extra sweetness)

pretty much just mix all that shit together into a pastey substance to be used later, I'm constantly tweaking recipes too but I'm pretty sure this is the basic I do each time for the paste.

Now chicken.

3-4 Chicken breasts, chop into desired size and segments.
Throw a splash of Olive oil into a wok/pan and heat, add chicken.
Lightly sprinkle with pepper/salt for added flavor.
When chicken begins to cook add desired amount of SPICEY mixture and your favourite Teriyaki sauce, I always prefer;
http://s8.thisnext.com/media/largest...n/1C9B307D.jpg

I also add this, as I'm a glutton for heat when I make certain dishes lol;
http://4.bp.blogspot.com/-H8M36FuBHq...lic-Sauce1.jpg


I like to add quite a bit of sauces for a slow cook thick blend perfect for a stir fry base. Also, a dash more brown sugar to help sweeten and caramelize the chicken.

Adding vegetables/rice to the wok for a stir fry should be pretty self explanatory, w/e veggies you want and just slow cook to allow the sauce to cook in
I especially love using fresh snow/snap peas as they turn into flavor bombs of taste~

To even simplify the recipe you can just BUY Habanero Mango Jelly but I've been enjoying tweaking my own recipe~

[Kerberoz]

++ bachelorfrog.jpg