Chefs de AOD

Since we do have a least one member, that I know of, who is a culinary artist, I thought it wold fun to post our recipes. Lets try to keep descriptions or instructions from one paragraph to shorter. You can post family recipes if you want, just be aware your mother might roll in her grave if its supposed to be a secret. Mine would kill me if I posted ours lol.


Home made chips - Cheap and tastes however you want.

I buy wheat tortillas and cut them using a pizza cutter to whatever size.
Get a cookie sheet and lightly coat with olive oil
Take each peice of tortilla and rub one side against the oil and then flip over and rest on the pan.
Spice with whatever you like. Paprika is nice for a subtle spicyness.
-Can also use butter instead of oil and then use cinnamon to make a dessert that you can eat with ice cream.
I bake at about 425 F for 5 minutes.
Place on napkins to dry off.

Experiment as you like. This is easy, cheaper than buying chips, and tastes however you want it to.

Goulash

Ingredients for 4:
2lbs hoofed animal meat
2lbs onions
one medium size carrot, diced
one apple, peeled and diced
one pear, peeled and diced
2 tbs (table spoons) sweet paprika
one diced tomato
one quart cheap half sweet red wine
salt and pepper to taste
one or more fresh chopped chilies or chilies flakes to taste
couple slices of smoked bacon
few tbs oil

Instructions:
First things first, the meat. You can use any hoofed animal meat, beef, pork, goat, lamb, wild boar, venison, anything and any cut of it, as long as you can cut it into 1-1.5 inch cubes. Also you can mix meats, half this or that, third of those etc, my personal fave is quarter beef chuck, quarter pork shoulder, half boar ham. Cheaper cuts are better for this dish, because they tend to have layers of fat and it's cooked for a while so it will release all the flavors. Second, you can serve this on it's own, when this ratios are enough for four people. But you can also serve it with mashed potatoes, baked or boiled potatoes, steamed rice or short pasta (in other words starchy sides). This measure is then enough for six, but then make it a bit more salty, more spicy and hotter. Starchy sides are bland and will dilute the taste of goulash (this is why north Indian carries tend to be hot like hell, they eat a lot of rice with them). Thirdly, the holly trinity of cooking, taste, taste, taste. Taste it just before it's done, taste it after adjusting seasoning, taste it once more to make sure it's the way you want it.

Now on to real instructions. For these ingredients you need 4 quarts pot. Put oil in it first. Cube your meat, 1-1.5 inches cubes, no great precision or knife skill is needed for this, just make them roughly bite size. And throw them in the pot. Cut onions to ribs, in other words clean it and cut in half and then slice perpendicular to first cut. Yes I know, there are two ways for this slicing, lengthwise and across, both are OK, don't fret about it. Throw it in the pot. Add diced apple, pear, tomato, carrot and bacon. Throw in the pot the rest of ingredients, salt, pepper, paprika and chilies, but add only half of wine. Now turn on your stove to high and put the pot on. You want it on high just till alcohol from wine evaporates, some 5-10 minutes, or when it starts boiling a bit. Then you want to decrease it to medium low. If your stove controls are numbered you want it on number 2 (if they go to 6), or number 3 (if they go to 9). If they are up to 3, you want it on 1.

For first 40-45 minutes of cooking you can cover it and forget about it. Afterwards you need to add the rest of the wine, and steer on the bottom every 5-10 minutes. After 3ish hours it should look something like this http://s3-media1.fl.yelpcdn.com/bpho...YGe7w/348s.jpg . All veggies and fruits will fall apart and make sweet and savory sauce. It will be darker and redder than the pic, but should be of similar thickness. Never add flour to it, if it's not thick enough just cook it a bit longer.

If you think of impressing a lady with this, do next two things. Serve it on top of multi colored pasta, dem ladies love colours. Second, when you drain your pasta, put it in a bowl or pot and add either two tbs of sauce or olive oil and mix it well. This will coat pasta and prevent from sticking together, it's simple trick but will make your pasta look very pro grade.

cool thread, im not a chef but this is interesting.. we used to have a section of the forums called the hard rock cafe to talk about music n' all things related.. never thought of a recipe thread or section though.. nice u guys are making me hungry

That sounds like an awesome goulash there Hetneo. Will have to try that out some time.

Yeah I like these kinds of threads. Learned a lot of different recipes/instructions through food threads. Roll tide!

Take large chunks of wood place them in a hot smoker, add large pieces of meat appropriately seasoned, smoke at 225-250 for many hours, rest, cut, enjoy.

Quick Guinness Brats

In a large skillet
Place 1-3 bratwursts. Cook at medium heat. Pour in some Guinness before flipping brats. Cover. After flipping pour in more Guinness and cover.
Once cooked placed brats on hoagie rolls with Pepperjack and sharp Cheddar, a spicy horse raddish mustard and ketchup. Enjoy with the rest of that Guinness.

Quick and good.

If you want my recipes send me the $$$s

Quote:

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Originally Posted by AOD_Wipe

If you want my recipes send me the $$$s

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Booo :nono:

Bumping this action to get it restarted. Now's the time for soups, stews and comfort foods! Let's get this party started! :)

Marinara sauce

Place grape Tomato's in a pan covered in Olive oil -flavored if you like that (my preference is Harissa Oil)
Add whole garlic cloves
On top lightly cover with course salt
Roast @ 425-450 for about 45 mins

In blender add:

1/2 onion chopped
1 celery stock chopped
1 table spoon of white vinegar (if you like a more store like taste) and/or 1 tablespoon of sugar (if you like it more sweet) and/or neither if you prefer a more purist approach.

Add parsley, black or white pepper, red peppers, basil, oregano (how much is based on your own unique desire)


When tomato's are finished (you will know because the juices have left the fruit and is boiling at the bottom. The tomato's themselves are withered and colored (not black, if so you have gone to far and burnt them). Place the tomato's directly from the oven into the blender, be carful not to burn yourself. Blend thoroughly and its ready to put on pasta or bread.

Green chili and chicken lasagna

Ingredients:
3 cups cooked, shredded chicken (I cook mine in the crock pot with chicken broth and then use the broth and extra chicken to make a noodle soup as well)
2 cups shredded Queso Jalepeno or jalepeno jack cheese
1 cup shredded Mozzarella
15 oz container Crema Mexicana
10 oz can fire roasted green chilies
1 cup salsa verde
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper to taste
12-16 no-boil lasagna noodles or make your own!

I use fresh ingredients when possible. Roasting my own green chili peppers, etc. ;)

Preheat oven to 375(F).
1. In a bowl, season shredded chicken with cumin, chili powder, salt and pepper. Stir in fire roasted green chilies, salsa verde and one cup of the Queso Jalapeno. Combine well.
2. In the bottom of a baking dish, spread a small amount of the chili-chicken mixture.
3. Top with layer of lasagna noodles. Spread with another layer of the chicken mixture. Spoon or pour Crema Mexicana over the entire layer, paying close attention not to skimp around the edges. Top with a layer of shredded
Mozzarella and Queso Quesadilla Jalapeno.
4. Continue building casserole alternating between layers of lasagna noodles, green chili-chicken mixture, Crema Mexicana and shredded cheeses.
Cover with aluminum foil and bake in a preheated 375(F) oven for 30 minutes. After 30 minutes, remove the foil and continue baking another 5-10 minutes until cheese on top has melted and the entire casserole is
bubbling and hot. Allow the casserole to rest 5 minutes before serving.

Freezes well.

Chicken Marsala with Roasted Vegetables

2lbs thinly sliced chicken breast
Seasoned Flour - salt and pepper
4tbs olive oil divided
1tbs chopped/minced garlic
1 small onion - diced
1 tbs spoon flour
12 oz sliced portabella mushrooms
10oz beef broth
1/4 c marsala wine
3 medium potatoes diced
12oz whole portabella mushroom
1 medium zucchini cut in chunks
1/2 c seasoned oil - (1/2 c olive oil, 1 1/2 tsp chopped/minced garlic, 1/2 tsp dried basil, oregano, and parsley, pinch of salt and pepper)

In a bowl with a lid combine diced potatoes, whole mushrooms, and chunks of zucchini. Pour in seasoned oil and shake till covered. Bake in oven on 375 on a baking sheet until potatoes are soft, can add more salt and pepper if you choose. In a skillet over medium heat add 2 tbs olive oil, when hot add chopped/minced garlic, diced onions, and sliced mushrooms. Sautee until onions are clear. Add 1tbs four and stir to coat mushrooms. Add in marsala wine and stir until the flour has dissolved then add beef broth and bring to a simmer. In another skillet heat over medium heat 2 tbs olive oil. Toss chicken cutlets in seasoned flour and sear on one side until the bottom becomes a golden brown, about 2-3 minutes depending on the thickness of the chicken. Flip and sear the other side. Add chicken to marsala pan and let simmer until the vegetables are done.

Oranges with cinnamon:

2 oranges
Some cinnamon

Cut oranges into slices.
Sprinkle cinnamon over the slices.

Optional: Sprinkle a little sugar as well

Enjoy.

Red Lobster Biscuits

2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheddar cheese
1/4 c. butter
1/4 tsp. garlic powder


Mix Bisquick and cheese; add milk. Spoon on an ungreased cookie sheet (makes about 12). Bake at 425 degrees for 8-10 minutes. Brush with melted butter and garlic powder.

NOT YOUR AVERAGE JOES TENDERS:

Chicken
1 1/2 cups Japanese bread crumbs
3/4 cups plain bread crumbs
3 tsp garlic powder
3 tsp crushed red peppers
1 tsp cumin
1 tsp salt
1/4 cup milk
1 Egg
3/4 cup flour
24 - 1 oz chicken tenders

Sauce
1/2 cup bbq sauce
1/2 cup Franks Red Hot sauce
1/2 cup mango juice
1 oz butter - melted

NOT YOUR AVERAGE JOE'S CHIX TENDER SAUCE :O

1. Add bbq sauce, frank’s red hot and mango juice to a mixing bowl. Whip
in butter and mix well.

2. Combine bread crumbs with garlic, red pepper, cumin and salt. Whisk
together milk and eggs. Dip tenders in milk and egg wash. Coat well
with flour and evenly coat with breading mixture. Bake in 350 degree
until golden brown and well cooked. Once cooked, toss in buffalo
barbecue sauce. Serve with blue cheese dressing.

Literally the sauce is:
1/2 cup bbq sauce
1/2 cup Franks Red Hot sauce
1/2 cup mango juice
1 oz butter - melted (OPTIONAL)

And it's so good! Whip and eat it down with any nugget or chicken tender :)

SAUCE IS BETTER

I just eat pre cooked HEB Bacon.. I've forgotten what real bacon tastes like :(


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bump

Will be posting some of my recipes later

currently a baker

So I'l start by saying I've been on a Keto Diet for about a year and a half its a low card no sugar high fat diet. Although this doesn't replace the real deal its a second close some times i enjoy it more I guess it all depends on the day.
Here's a recipe for a Fat Head Pizza i make alot.

Keto Friendly Fathead Pizza

Crust:
Ingredients -3 cups mozzarella 4 tbsp Neufchâtel/Cream cheese 1.5 cup almond flour 2 eggs
Directions : Melt the Mozzarella , and Cream cheese in either a greased pot on low heat or put in a microwave safe bowl for 15 seconds at a time until its melted and mixed. You Don't want it to be super hot when you're doing this just heat it enough to melt it you don't want it to cook the egg when you add it later.
Stir in eggs and almond flour. Spread out the dough on parchment paper once you've mixed it all together * I used my hands just make sure your hands are wet and it works* . It will spread out just like bread dough (wet your hands first). I use a baking sheet so it is almost like a flatbread Poke holes in crust and then throw in oven on 425 for 10 minutes. Poke holes in crust if there are bubbles and cook for an additional 10 - 15 mins or until golden or crisp.

Toppings: For a sauce I use an alfredo white sauce. I cook about 6 pieces of bacon and dice them up *I've also been dicing up a green pepper and sauteing it in the bacon grease. Cook about half a tube of your favorite sausage , add whatever toppings sound good to you i've added red onion, and olives before and it's turned out good. I then sprinkle more shredded Mozzarella on top of it all to hold it together and put pepperoni on top. Turn your oven to broil and put it back in for about 6 mins just keep a close eye on it and check it every 3 mins or so.

Chocolate Souffle:

http://www.cookingforengineers.com/r...colate-Souffle