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Anyone here a chef? I'm looking for some new recipes to try in the next couple of weeks. I'm trying to find anything new. Family secrets are a plus. I want anything from home cooking to gourmet. Please post anything you see fit.


Craigtheman :b5:
 

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Mmmm...Chili, too bad it is top secret or I would share it. Lets just say it takes at least 12 hours to prepare, but it is so worth it. :)

Oh yeah well to give you a recipe:

2 slices white bread
1 big gob of peter pan peanut butter
1 big gob of welchs grape jelly

Take the gob of PB and smear it on one side on one piece of bread, then take the gob of jelly and smear it on one side of the other.

Then place the 2 pieces of bread togehter so that the jelly and peanut butter are on the inside.

Slice in half and enjoy.

Total prep time: 2 minutes
 

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Mushroom Risotto

6 to 8 cups chicken stock
5 ounces dried mushrooms (porcini or other wild dried mushrooms)
2 tablespoons olive oil
4 shallots, minced
2 cups arborio rice
1/2 cup white vermouth
2/3 cup grated Parmesan, plus extra for serving
Salt and pepper

Heat the stock and ladle 2 cups into a medium bowl. Add dried mushrooms and let soak for 20 minutes, then drain, reserving the liquid. Pour liquid through a fine sieve lined with cheesecloth or paper towels to catch any grit. Add mushroom liquid back to warm stock. Keep stock heated over medium heat. Pat soaked mushrooms dry and saute in a large skillet with 1 tablespoon olive oil.
Heat remaining olive oil in a large, heavy saucepan over medium heat. Add shallots and cook until softened. Add rice and cook, stirring, until the rice becomes translucent, about 3 to 5 minutes. Add vermouth and stir until absorbed by rice. Add warm mushroom stock to rice, 1 cup at a time, stirring constantly. All stock must be fully absorbed before the next cup of stock is added. After about 20 minutes, the rice should be tender but not mushy, it should have a creamy texture. Add more stock if needed. Fold in Sauteed mushrooms, Parmesan, and season with salt and pepper. Let stand for a minute before serving. Sprinkle with Parmesan, if desired.
 

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74.64% pure saltpeter, 11.85% pure sulphur, and 13.51% charcoal. Ideally the charcoal should be young willow, limewood, alder, or maple, burnt so that it is reduced to 60% pure carbon, 38% carbohydrates, and 2% ash.

mix and grind components to the consistancy of ground coffee.
Store away from flame.

Guranteed to create a real 'bang' in your life.
 

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Jeff's famous guacomole:

1 ripe Haas avocado
1 tbs finely chopped onions
1 tsp finely chopped garlic
1/2 tsp finely chopped habenero pepper
1/2 lime
1/2 chopped tomato
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp freshly ground cumin <--- This is the stuff that enhances the avocado flavor.
Some chopped cilantro

Chop and grind your ingredients. Mash up the avocado. Add everything together and mix by folding (not stirring because you want to keep the tomato texture intact).
 

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Chicken Cilantro

4 chicken breasts, boned and skinned
1 small can tomato sauce
1 onion, sliced
4 garlic cloves, chopped
1 green pepper, sliced
Oil for sauteing
Bunch of cilantro, stalks removed
Salt and pepper to taste

Saute onion, bell pepper and garlic until wilted, remove.
In same pan, saute chicken breasts until lightly browned.
Put onion and garlic in blender add tomato sauce and
cilantro. Blend until cilantro is well chopped and there
are no large chunks of onion. Same pot still, pour over
chicken, season and place green pepper rings over it. Simmer until
chicken is tender. Serve over plain basmati or jasmine rice.

That makes 4 total dirty things to wash: the pot, the spatula,
the blender and the rice pot
 
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