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Kage · **12-18-2014, 09:51 PM**

Oven roasted (unhealthy but so tastey) baby bella mushrooms is very tasty.

You need an oven, baby bella mushrooms, butter (and i mean... quite a bit), lime, cilantro, garlic, cayenne, paprika, and salt.

Basically you clean the mushrooms.

Get a bunch of butter, cut it up. Mince garlic. Cut up the cilantro. Squeeze lime juice into the butter. Add the cilantro and garlic to the butter. Put the butter into the mushrooms, even coat it if you want. Sprinkle the salt, cayenne and paprika.

Roast until there's some color on the mushrooms and the butter is all melted.

Enjoy.

Ciel · **12-18-2014, 10:00 PM**

Quick and simple: Hasselback potatoes

I've also made homemade rice pilaf, deer chili, and I make a killer omelet.

**Unnamed Mercenary** · **12-18-2014, 10:01 PM**

Making this to bring into work tomorrow. It's a heavenly Beef Stew

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Atoli · **12-18-2014, 10:11 PM**

(12-18-2014, 09:30 PM)Nalin Wrote: Clicking on this thread while hungry was a horrible mistake.

I have nothing to add except: Don't do what I have done, it all looks so yummy. >.<

Too late, especially after the breakfast baguettes T.T

Mae · **12-19-2014, 01:27 AM**

...Ohgoodgodsafoodpornthread...

I love to cook. Looooove it sooooo very much... unfortunately, it's not something I can do much of, living on a big-rig truck -- I'm limited to whatever I can manage to make in a rice-cooker. Whenever I go to visit family, I pretty much demand total control of the kitchen for at least a day >_>

One thing I always make when visiting family is grilled (or roasted) broccoli... because there is a serious lack of (good) veggies available at truck stops/service plazas/fast food stops.

Cut fresh (and unfrozen) broccoli with a good amount of stem still on it into sections where the stem is around a half-inch thick at the most. Toss into a ziploc bag, drizzle in enough olive oil to coat. Grind in lemon pepper seasoning (six to ten grinds per pound, depending on tastes), seal bag and shake until seasoning is fairly evenly distributed. Minced garlic and grated lemon peel is also good to add in. And red pepper flakes, if you want it a bit spicy.

Let sit for at least half an hour, up to twelve hours (refrigerate for anything over 1 hour). The longer you let it sit, the stronger the flavors. When done marinating, place strainer/colander in a bowl and drain broccoli for five to ten minutes. Discard oil or save, refrigerated, for use in the next 24 hours (good on plain pasta).

To cook on the grill, place on upper rack. Be prepared for flare ups if the broccoli hasn't drained enough. Cook for ten minutes, turn over. Some charring is to be expected. If it isn't as tender as you want it to be, move off of main heat and test every three to five minutes.

To roast in oven, place on baking sheet with a lip and place in hot oven set to 400F, or under broiler. Watch carefully, depending on the oven it can take anywhere from ten to twenty minutes per side to cook. You want some caramelization on them. If they're not quite tender but already getting a little too dark, turn off the oven and just let it sit for a bit.

Sprinkle with a small amount of good salt while still warm.

Let's see.... what else, and what has actual recipes on the internet...

[Image: 051104043-02-vietnamese-chicken-noodle-soup_xlg.jpg]

[Image: 051104043-02-vietnamese-chicken-noodle-soup_xlg.jpg]

I actually found this recipe while working at a hardware store. I suggest extra mushrooms, using low-sodium broth from any brand that's not Swanson's (their low-sodium has the same amount as the next-brand's regular amount...), and low-sodium soy sauce. And add a splash of good fish sauce.

[Image: thai-iced-tea-recipe-2.jpg]

This is the only sweetened iced tea I'll drink. It's also sooooooo good when you replace some of the ice with Breyer's Vanilla Bean ice cream.

[Image: m6.JPG]

Ilovemarshmallows...

[Image: Hungarian-Goulash_AFarmgirlsDabbles_AFD.jpg]

It's a lot of paprika, so it's a biiiiit of a different flavor.

DreamedReality · **12-19-2014, 04:11 AM**

tools:
serrated knife
2 gallon sized ziploc bags
slow cooker
baking sheet covered in aluminum foil.
broiler

ingredients:
~3lb rack of pork ribs
Marinade of choice
BBQ sauce of choice
Pepsi or Beer of choice
1 small yellow onion cut in large chunks.
Black pepper. Fresh and roughly ground is best but even preground fine stuff will work.
Salt.

Take a rack of pork ribs. Cut up into 5-6 chunks. Split into the gallon sized bags.
Add marinade to both bags and marinate overnight in zee fridge. I usually just use Stubbs brand Beef marinade because I usually don't have the ingredients to make my own. And I'm lazy.
Next day pull ribs out of marinade.Â
Salt and Pepper both sides of each piece to personal preference. I love black pepper so I end up going a bit heavy with it.
Place ribs in slowcooker.
Place onion chunks in slowcooker.
Add about a half cup of marinade to slowcooker.
Add about a cup of either the beer or the pepsi to slow cooker.

Cook on high for 4 hours. Cook on low for ~7-8 hours. Add more liquid partway through if it seems to be going dry but you should be fine.

Make sure rack is in the upper 1/3 of oven and preheat broiler. Pull ribs out of slowcooker and carefully and arrange on a foil lined baking sheet. Discard onions/liquid.

Baste both sides of ribs in a liberal coating of your BBQ sauce of choice. Again I use Stubbs brand and either original or smokey mesquite since I don't like really sweet BBQ sauces. They don't have as much sugar and don't use any high fructose corn syrup like other brands tend to. And I'm too lazy to experiment and make my own BBQ sauces.

Place ribs under broiler. Watch them carefully. You want the BBQ sauce to caramelize but not burn. Usually takes mine about... 3-4 mins? Something like that.

Remove from oven and nom. I usually do some sort of mashed garlic potatoes and corn or rosemary roasted root veggies to go with them.

But it's a pretty easy way to make ribs when you don't have a grill. And leftover rib meat makes -excellent- toasted sandwich material.

Cliodhna Eoghan · **12-19-2014, 04:36 AM**

ooommmggg all this foods.. @u@ soo stealing a few recipes in here

Volk · **12-19-2014, 04:40 AM**

(12-19-2014, 01:27 AM)Mae Wrote: ...Ohgoodgodsafoodpornthread...

It's a lot of paprika, so it's a biiiiit of a different flavor.

Oh I love gulyas and gulyasleves! So easy to make and so tasty!

Kismet · **12-19-2014, 09:02 AM**

(12-18-2014, 09:30 PM)Nalin Wrote: Clicking on this thread while hungry was a horrible mistake.

I have nothing to add except: Don't do what I have done, it all looks so yummy. >.<

I made the poor choice of looking at this thread after being awake all night and having no food in the house...

*intense, ugly sobbing* T____T

Steel Wolf · **12-19-2014, 11:51 AM**

Oh I got LOTS more, baby! LOTS more! <3

[Image: pastas.jpg]

"Goth Pasta"
(I named it that because of the deep red colors, but it's really...)
recipe follows

INGREDIENTS
1 bottle of inexpensive but tasty red wine (I used a $12 bottle)
approx 1 lb rotini pasta or similar
1 lb. sweet italian sausage
1 head cauliflower, cut into florets
parmesan cheese (optional)
approx. 2 1/2 cups salty water
olive oil

Bring salted water to a boil and drop pasta. Pour about 3/4 of wine in to boiling pasta and boil as per regular directions. Drain.

Form sausage into miniature meatballs. Pour a very thin layer of olive oil in to bottom of a skillet enough to coat the bottom. Cook meatballs until brown. Pull and drain.

While your meatballs cook, lightly steam the cauliflower florets in a covered microwavable bowl with a bit of water until just about fork-tender, (high temp, about 3-4 minutes, depending on your microwave's power). Set aside.

De-glaze the skillet with the remaining red wine, scraping the bottom of the skillet with a spatula or spoon. Stir around and reduce wine by about half. Toss the meatballs, pasta and cauliflower together in sauce and warm through. Serve warm and top with parmesan cheese if desired.

Mae · **12-19-2014, 12:46 PM**

(12-19-2014, 11:51 AM)Steel Wolf Wrote: "Goth Pasta"

Drunken pasta! I make mine with grape tomatoes, chopped and wilted baby spinach, and feta cheese.

...

How do you get yours to be red, though? Mine always turns out bright purple, and a few of the people I've served it to were put off by it.

***Maril*** · **12-19-2014, 12:52 PM**

This is what I baked today Smile

Â Danish vanilla wreath cookies & marzipan-crunchies (Shortcrust pastry with marzipan in the middle, dipped half in chocolate ^_^) I'll get the recipes in when I find English versions xD

Kage · **12-19-2014, 12:57 PM**

Mmm foods.

I WOULD ALSO LIKE PEOPLE TO SHARE THEIR VERY AWESOME ALCOHOLIC DRINKS.
PREFERABLY ONES THAT HIDE THE ALCOHOL FLAVOR.

LIKE MOSCOW MULES.
Vodka, lime, GINGER BEEEER

Dark n Stormy's!

Steel Wolf · **12-19-2014, 01:02 PM**

(12-19-2014, 12:46 PM)Mae Wrote: Drunken pasta! I make mine with grape tomatoes, chopped and wilted baby spinach, and feta cheese.

Oooo that sounds awesome too! I'm gonna have to try that out. I loves me some feta cheese, bein' half-Greek n' all. :3

(12-19-2014, 12:46 PM)Mae Wrote: How do you get yours to be red, though? Mine always turns out bright purple, and a few of the people I've served it to were put off by it.

I dunno, maybe it was the brand of wine? Unfortunately, I forgot the sort of wine I had used when I made it, but I remember it was from Australia I believe. I'll have to check the place I got that last bottle from and report back.

And if people are put off by drunken pasta then THAT'S THEIR FAILURE! /shakefist

**Unnamed Mercenary** · **12-19-2014, 01:09 PM**

Obligatory dessert post:

[Image: foIWTii.jpg]

Will be DPS be better with these?

[Image: 5j9omrO.jpg]

I tried to make the food of my people. Weinschnitzel was hard, but kartoffelpuffer are harder.

[Image: cDqrZGg.jpg]

This thread needs more hotpot.

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Foods! Delicious Foods. Please share them (recipes?pics?) with me (everyone)

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