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Thread: Chefs de AOD

  1. #1
    Criminal Lawyer is a redundancy AOD Member AOD_ReaverVI's Avatar
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    America 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.
    "I remember a better solution in an old issue of Popular Mechanics. A lead coffee cup - kept warm perpetually by a little chunk of plutonium."

  2. #2
    Can I have your Tots Hetneo's Avatar
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    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.

  3. #3
    ~HaKuNa MaTaTa~ AOD Member AOD_Sworn Assassin's Avatar
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    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
    WaR~ThUnDeR ~ HaKuNa MaTaTa ~

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    Criminal Lawyer is a redundancy AOD Member AOD_ReaverVI's Avatar
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    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!
    "I remember a better solution in an old issue of Popular Mechanics. A lead coffee cup - kept warm perpetually by a little chunk of plutonium."

  5. #5
    I intend to grow old very disgracefully AOD_Nozama's Avatar
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    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.

  6. #6
    Technologies are invented to make our lives easier, not our choices.
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    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.

  7. #7
    Let me pass, or put skill to final test. AOD Member AOD_Wipe's Avatar
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    If you want my recipes send me the $$$s

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    Why, you stuck-up, half-witted, scruffy-looking nerf herder! AOD Member AOD_MatchMaker's Avatar
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    Quote Originally Posted by AOD_Wipe View Post
    If you want my recipes send me the $$$s
    Booo
    Uh, we had a slight weapons malfunction, but uh... everything's perfectly all right now. We're fine. We're all fine here now, thank you. How are you?


  9. #9
    I'm just here for the virginal sacrifices.
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    Bumping this action to get it restarted. Now's the time for soups, stews and comfort foods! Let's get this party started! :)

  10. #10
    If I'm not back in 5....wait longer! AOD Member AOD_Badwolf_Oz's Avatar
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    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.

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    I'm just here for the virginal sacrifices.
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    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.
    Last edited by AOD_Sehoila; 10-10-2017 at 02:04 PM.

  12. #12
    Boycott shampoo! Demand the REAL poo! AOD Member AOD_Jayla's Avatar
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    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.

  13. #13
    Acta non verba. AOD_Beavery1's Avatar
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    Oranges with cinnamon:

    2 oranges
    Some cinnamon

    Cut oranges into slices.
    Sprinkle cinnamon over the slices.

    Optional: Sprinkle a little sugar as well

    Enjoy.
    http://puu.sh/n9Kl7/dc7f6a4d6b.jpg
    AOD4Life (No I probably did not copy this from Darkness or Ufftack)
    Quote Originally Posted by AOD_ChaosMachine View Post
    I am always loyal soldier and ready to sacrifice my shelf for my comrades at any time require the situations

  14. #14
    1-800-PUBLGRJUH AOD_redse7en's Avatar
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    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.
    Tell a friend!!!

  15. #15
    1-800-PUBLGRJUH AOD_redse7en's Avatar
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    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
    Last edited by AOD_redse7en; 10-10-2017 at 09:47 PM.
    Tell a friend!!!

  16. #16
    One pissed off porker who's a serious swine. AOD Member AOD_BattlingBacon's Avatar
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    I just eat pre cooked HEB Bacon.. I've forgotten what real bacon tastes like :(


    Sent from my iPhone using Tapatalk


 

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