Boys don't cook

Death from the Sea · Post by **Death from the Sea** » 2003-05-02 03:13pm

Ah, yes cooking is good. It is not much fun when cooking for one.
I am a master on the grill and try different recipes when I can think them up.
My specialty is Smoked Venison Sausage(yes I smoke it myself), with rice and your choice of veggie.

Post by **Zaia** » 2003-05-02 03:19pm

Green Bean Casserole!! Yummmmmmmy!! Was a favourite of mine when I was a wee lass, and it's still a fave now that I'm grown.

Green Bean Casserole

1 can cream of mushroom soup, 10 3/4 ounce
4 cups cooked green beans
1/8 teaspoon pepper
3/4 cup milk
1 1/3 cups 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 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.
Serves 6. Or 1 if I'm really hongry.

Iceberg · Post by **Iceberg** » 2003-05-02 03:21pm

Zaia wrote:Green Bean Casserole!! Yummmmmmmy!! Was a favourite of mine when I was a wee lass, and it's still a fave now that I'm grown.

Green Bean Casserole

1 can cream of mushroom soup, 10 3/4 ounce
4 cups cooked green beans
1/8 teaspoon pepper
3/4 cup milk
1 1/3 cups 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 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.
Serves 6. Or 1 if I'm really hongry.

I didn't start liking green beans until I turned about 15 or so, for some reason.

I'm trying to think of something I can make for Betsy for dinner tonight that's not the usual beef or chicken based thing. Any suggestions?

Post by **Ghost Rider** » 2003-05-02 03:22pm

Iceberg wrote: I'm trying to think of something I can make for Betsy for dinner tonight that's not the usual beef or chicken based thing. Any suggestions?

Do you want meat included or not?

I know a few choice veggie dishes...and some unique fish stuff(though I'll have to post them after work)

Iceberg · Post by **Iceberg** » 2003-05-02 03:26pm

Ghost Rider wrote:
Iceberg wrote: I'm trying to think of something I can make for Betsy for dinner tonight that's not the usual beef or chicken based thing. Any suggestions?
Do you want meat included or not?

I know a few choice veggie dishes...and some unique fish stuff(though I'll have to post them after work)

Meat is a definite must - Betsy is a confirmed carnivore ne plus ultra.

El Moose Monstero · Post by **El Moose Monstero** » 2003-05-02 03:28pm

Flamenco eggs is a good one

*fishes out recipe book, due to notoriously bad memory*

6tbsp Olive Oil
2 slices white bread, cut into cubes
500 g potatoes cut into small cubes
1 onion chopped
60g green beans - inch lengths
2 small courgettes (zucchini) halved and sliced (1cm ish)
1 red bell pepper - deseeded and chopped
4 tomatoes - deseeded and sliced
2 chorizo sausages - sliced
chilli powder to taste
4 eggs
salt

parsley - for being poncy

big-ass frying pan, oven proof dish

1) fry bread in oil - golden brown result, drain and set aside
2) add potatoes to frying pan, cook over low heat - 15 mins
3) onions fry - 3 mins, add green beans, courgettes, bell pepper and tomatoes, stir in chorizo, season with salt and chilli powder
4) grease oven proof dish - put mixture into dish, make a hollow for each egg, crack egg into hollow, bake at 190 degrees C for 10 mins

*in practice, slightly longer works, best to keep an eye on the look of the eggs, white should be white, not clear*

5) sprinkle fried bread over top, bake for 2 more mins and garnish with parsley - if you like it that way...

EDIT: oh, serves 4 btw...

Post by **Zaia** » 2003-05-02 03:29pm

Iceberg wrote:I'm trying to think of something I can make for Betsy for dinner tonight that's not the usual beef or chicken based thing. Any suggestions?

Stuffed Peppers?

Makes 6 servings

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready in: 1 Hour 20 Minutes (duh)

Ingredients

6 green bell peppers
1 pound ground beef
1 1/2 cups cooked rice
1 (15 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian-style seasoning

Directions
1: Preheat oven to 350 degrees F (175 degrees c).
2: Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.)
3: In a large bowl, combine the ground beef, rice, half of tomato sauce, Worcestershire sauce, garlic powder, onion powder and salt and pepper to taste. Mix all together, fill each bell pepper with beef mixture and place in an 8x8 inch baking dish.
4: Combine the remaining tomato sauce with the Italian seasoning, mix together and pour over the peppers.
5: Bake for one hour at 350 degrees F (175 degrees C), basting with sauce every 15 minutes.

(I actually use heavy cream to mix with the remain of the tomato sauce to pour over the peppers--I like the cream mix better myself, but you can do whichever if you want to try it.)

Post by **Ghost Rider** » 2003-05-02 03:30pm

Iceberg wrote: Meat is a definite must - Betsy is a confirmed carnivore ne plus ultra.

No sweat...I'll post a few...some are just little out there(a couple are Roast with a bacon center...but the fish are pretty much norm with some spices)...but who knows.

Connor MacLeod · Post by **Connor MacLeod** » 2003-05-02 03:31pm

Rob Wilson wrote:
Connor MacLeod wrote:Seriously, its amusing to watch Rob vacillate between being a cl own, a flirt, and a gourmet
I don't flirt, I clown in a sexually provocative way.

Ah, got a clown fetish, huh?

That explains the red rubber nose and big floppy shoes

Iceberg · Post by **Iceberg** » 2003-05-02 03:33pm

Zaia wrote:
Iceberg wrote:I'm trying to think of something I can make for Betsy for dinner tonight that's not the usual beef or chicken based thing. Any suggestions?
Stuffed Peppers?

Can you do these with red bells instead of green? Betsy doesn't like the taste of green bell peppers (she thinks they taste too grassy).

Connor MacLeod · Post by **Connor MacLeod** » 2003-05-02 03:33pm

Rob Wilson wrote:
Ghost Rider wrote:Now ya did it...the second key is in some deep vault no one wants to go to.

Crazyz super weapon against the oncoming horde is useless.

Back to the drawing board.
Soon I will hold the second key, and then it shall journey to Coruscant, where it shall dwell in the posession of my Master, Darth Wong. Oly then will the BBS be safe, at last we can talk of food again.

Hah. You're not the only Sith Apprentice. THERE CAN BE ONLY ONE

<leaps at Rob and cuts off his head>

Connor MacLeod · Post by **Connor MacLeod** » 2003-05-02 03:34pm

Kelly Antilles wrote:*wiping tears away yet again* Geez, Rob. You keep making me cry like this and I'm going to have to kiss you.

Oh, and btw, you, m'dear, are a Gormond, not a Gormet. A Gormond actually eats what he prepares.

I thought he was one of the Balrogs who survived the First Age of Darkness?

EDIT: Or wait, do you mean a Gourmet and Gourmand?

And while we're on definitions:

http://encarta.msn.com/encnet/features/ ... ch=Gourmet

gourmet

food food expert: somebody who has an expert knowledge and an enjoyment of good food and drink

adjective

cooking of special food: relating to or preparing high-quality food that is sophisticated, expensive, rare, or meticulously prepared

http://encarta.msn.com/encnet/features/ ... h=Gourmand

Gourmand:

food lover: somebody who loves food and often eats excessively or greedily

Connor MacLeod · Post by **Connor MacLeod** » 2003-05-02 03:38pm

Crayz9000 wrote:You guys really want me to deploy it now, don't you...

However, the real second key is in an undisclosed location. No, it's not in that vault. In accordance with Finagle's Law, it's in the last place that you would expect it. Well, maybe not the last place, but somewhere near there.

Hah. I've cloned Darkstar's WoI into an EVA-sized Darkstar construct, thus creating THE MOTHER OF ALL WoI's! Your porn means nothing to me!

Post by **Zaia** » 2003-05-02 03:42pm

Zaia's Perfect Tuna Melt (Mmmmmmmmmmm)

Prep time: about 2 minutes, to forrage through the kitchen looking for ingredients

Ingredients:

1 bagel (my choice is Lender's)
1 can tuna fish
1 1/2 heaping teaspoons of sweet relish
2 1/2 tablespoons of Miracle Whip (+ whatever you spread on the bagel)
2 slices American cheese
1 toaster over (or microwave, if you're a heathen)

Cut the bagel in half and lightly toast so that it's warm but not browned yet. Remove from toaster oven (

), spread some extra Miracle Whip on both sides of the bagel. Open can of tuna, drain, and place in a small bowl. Add the relish and Miracle Whip, mixing well. Spread on both sides of the bagel (being careful to stay away from the hole in the middle) and place onto a pan to slide into toaster over (so the cheese doesn't melt through and get onto the heat source and burn and smell yucky). Put a slice of cheese on each half of the bagel, slide the pan into the toaster oven and toast for less than a minute. Remove from heat when the edges of the cheese start to wilt.

Perfecto! Ahhhh, is making me hongry just thinking about it. Mmmm.

Post by **Zaia** » 2003-05-02 03:44pm

Iceberg wrote:
Zaia wrote:
Iceberg wrote:I'm trying to think of something I can make for Betsy for dinner tonight that's not the usual beef or chicken based thing. Any suggestions?
Stuffed Peppers?
Can you do these with red bells instead of green? Betsy doesn't like the taste of green bell peppers (she thinks they taste too grassy).

I don't see why not. You could try and let me know.

XaLEv · Post by **XaLEv** » 2003-05-02 03:44pm

Make a big ass salad; lettuce, diced tomato, grated cheddar, Thousand Island dressing.
Cook up some chicken breasts, one per person.
Cut them up when they're done and mix them in with the salad. Serve immediately.

Stuffed tomatoes:

Cook up some scrambled hamburger meat.
Get some big tomatoes, about four inches wide, one per person, and prepare them while the meat is cooking: Cut out the stem and the area surrounding it and gut it. Leave the outer walls intact.
When the meat is done, mix it in a bowl with the tomatoes innards and some grated cheddar and microwave it for about a minute.
Then place the tomatoes in bowls and stuff them with the meat mixture and put what's left of the meat around the tomato in the bowl. Cover with more grated cheddar and microwave until the cheese is melted and the tomato is soft. Serve.

Post by **Zaia** » 2003-05-02 03:52pm

I found one that called for red bells specifically (althought if you're trying to do this with ingredients you already have, it most likely won't work since you probably don't have 12 cooked mussels lying around

):

Ingredients:

6-8 small red bell peppers (capsicums)
2 tablespoons olive oil, plus extra for brushing
1/2 cup (2 oz / 60 g) chopped onion
2 cloves garlic, finely chopped
3-5 oz (90 - 150 g) canned tomatoes, finely chopped
2 red chili peppers, seeded and chopped
12 mussels, cooked and diced
1 can (8 oz / 250 g) whole clams, drained
1 tablespoon chopped parsley
salt and freshly ground pepper
1/2 cup (2 oz / 60 g) cooked white rice

Method of Preparation :

The ingredients used in many traditional Spanish dishes differ from household to household, bar to bar, restaurant to restaurant or region to region. It is possible to order a dish in ten different places and receive ten different versions, even though all have the same name on the menu. Pimientos Asados (Roasted Peppers) is one such dish. This is one of the most popular versions in Spain.

Preheat oven to 400°F (200°C / Gas 6). Brush bell peppers with a little olive oil, place on a baking sheet and roast for 15 minutes. Cut around stem of each pepper, pull it out and reserve. Remove seeds.

Heat 2 tablespoons olive oil in a frying pan over medium heat and saute onion and garlic until transparent. Add tomatoes and chilies and cook until reduced to a smooth sauce. Add mussels, clams, parsley, and salt and pepper to taste. Remove from heat and add rice.

Preheat oven to 375°F (190°C / Gas 5). Stuff peppers with rice mixture. Do not overfill as rice needs room to expand. Replace stems. Arrange peppers in a baking dish and brush with a little olive oil. Bake until heated through, 10-15 minutes. Serve hot.

Post by **Zaia** » 2003-05-02 04:03pm

Lamb and Pepper Kebabs

Prep Time: 30 minutes
Cook Time: 12 minutes
Inactive Prep Time: 4 minutes
Yield: 8 servings

1 (2-pound) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
3/4 cup Herb-Garlic Marinade, plus 1/4 cup, plus 1/4 cup (recipe follows)
4 to 5 large red bell peppers, cut into 2 by 1 1/2-inch pieces
8 (10-inch) rosemary-branch skewers

In a large heavy-duty plastic sealable bag combine lamb and 3/4 cup marinade and seal bag, pressing out excess air. Marinate lamb, chilled, for at least 4 hours and up to 8.
Blanch the bell peppers in a large saucepan of boiling water 30 seconds. Drain peppers in a colander and, while still hot, in a bowl stir together with 1/4 cup marinade. Marinate peppers, covered and chilled, for at least 4 hours and up to 8.

Prepare grill. Soak skewers in warm water 30 minutes.

Drain lamb, discarding marinade. In a sieve set over a bowl drain peppers and reserved bell pepper marinade for basting. Thread 4 pepper pieces and 4 lamb pieces, alternating pepper with lamb, onto each skewer. Kebabs may be assembled 1 hour ahead and chilled, covered.

Cover ends of skewers with aluminum foil so they don't burn.

Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, about 12 minutes total for medium-rare meat. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 4 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.

Herb-Garlic Marinade:
6 large garlic cloves
1/3 cup packed tender fresh thyme sprigs
1/4 cup packed fresh rosemary leaves
1 1/2 tablespoons coarse salt
1 cup fresh lemon juice
1 1/2 cups olive oil
Freshly ground black pepper

Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste.
In a bowl whisk together garlic paste and remaining ingredients until emulsified. Marinade may be made 1 day ahead and chilled, covered.

Yield: makes about 2 1/2 cups

Iceberg · Post by **Iceberg** » 2003-05-02 04:08pm

Ooooh, yummy. My mouth is watering already.

Post by **Zaia** » 2003-05-02 04:09pm

Iceberg wrote:Ooooh, yummy. My mouth is watering already.

I have no idea where you live, how much time you'd have to prepare, or how good a cook you are, so I opted for the easy recipes with (relatively) the least amount of prep/cooking time. Just tryin' to help.

theski · Post by **theski** » 2003-05-02 04:17pm

This is the best Brunch Food I have ever tried

Macadamia-Banana French Toast
Dateline: February 28, 2003 - Chef Rob DeFrancesco
With Mango Butter and Cream of Coconut

Tiburon Golf Club 594-7900 :

INGREDIENTS

French Toast
6 Eggs
¼ tsp Nutmeg
¼ tsp Cinnamon
½ Cup Milk
1 Cup Orange Juice
1/3 Cup Sugar
1 tsp Vanilla
1 16-inch Loaf of French Bread, sliced into 1½ inch slices
1/3 Cup Butter
½ Cup finely chopped Macadamia Nuts
1 Can of Cream of Coconut
2 Bananas

Mango Butter
¼ C. Butter, softened
1 Ripe Mango, peeled & cut into small cubes
1 oz. Honey
1/8 tsp. Cinnamon

METHOD

French Toast
Using a food processor, blend one banana, ¼ Cup chopped nuts, milk, orange
juice, sugar, vanilla, cinnamon, nutmeg and eggs. Place bread slices in two
13 x 9 inch cake pans. Pour half the mixture in each pan over bread. Cover
tightly and refrigerate overnight.

Mango Butter
Using a food processor, blend butter with mango, honey and cinnamon until
all ingredients are thoroughly combined.

The next morning, preheat the oven to 400 degrees. Melt butter and divide
the liquid between flat sheet pans with a raised edge. Place soaked bread
slices, without touching, in buttered pans. Sprinkle with the remaining
nuts. Bake for 20 to 25 minutes or until golden brown. Garnish with
remaining banana, sliced, and serve with mango butter and coconut milk on
the side. Serves 3-4 people.

Iceberg · Post by **Iceberg** » 2003-05-02 04:19pm

Zaia wrote:
Iceberg wrote:Ooooh, yummy. My mouth is watering already.
I have no idea where you live, how much time you'd have to prepare, or how good a cook you are, so I opted for the easy recipes with (relatively) the least amount of prep/cooking time. Just tryin' to help.

I have a grocery store basically right in my backyard. Access to ingredients is NOT a problem.

Post by **Zaia** » 2003-05-02 04:26pm

Iceberg wrote:I have a grocery store basically right in my backyard. Access to ingredients is NOT a problem.

Sweet! If you try out any of these recipes, let us know how you and Betsy liked them!

Iceberg · Post by **Iceberg** » 2003-05-02 04:33pm

Raptor 597 · Post by **Raptor 597** » 2003-05-02 04:43pm

I can cook real well. None of you guys can handle my Cajun cooking abilities.