As a single man who's very lonely one of my main joys in life is cooking, what are your favorite recipes, /r9k/?
My life. My life is cooked bruh.
I love making sheet pan sliders the trick is you mix mayo with the ground beef. I recently mixed those jalapeno salad crunchies with it when I baked it and it turned out amazing. I froze them to heat up like white castlesWhat's YOUR favorite
>>84538666Jello. Lemon lime jello
>>84538691I would kill my mother to be able to eat carbs rn. Fuck this life
>>84538666I love to make pasta. There's something so therapeutic about rolling & laminating the dough.
>>84538730>laminating the doughYou mix butter in your pasta dough?
>>84538691I finely chop onion then mix with egg then flour then leave 15 minutes in fridge to autolyse then fry in oil, ideally oil rendered from the beef you are using, then mix that in with the mince, very delicious patty
>>84538666This is my lasagne:Puree the following in the spinny spinny chop chop:1:1:1 Onion:celery:carrot1 tsp anchovy paste2 tsp garlic paste4 Tsp tomato puree1 tsp paprika 1 tsp old bay1 Tsp worcestershire sauceFry off some bacon lardons in a bit of olive oil, then brown off some beef mince. Deglaze with some white wine, and take the meat out, put in the puree and cook it off, add the meat back in. Add 2 tins of tomatos, i like to do just 1 of the big tins from costco, san marzano plum, i break them down with my hand. (don't squeeze them just gentle rub them.)Throw in a bouquet garni of parsleyand bazil and let it simmer for an hour. Once done let it cool and top it up with milk until it gets saucy enough.Boil a kilo of spinach in increments, about a minute at a time, take it out into ice water, then drain (ring it out). Mix it with about 500g of marscapone.soak some egg lasagne sheets in water for about 10 minutes.sauce/pasta/sauce/pasta/spinach/pasta/sauce/pasta/sauce/pasta/spinach/pasta/sauce/pasta/sauce.Top with grated mild cheddar, pearl mozzerela, parmesan.Set in the fridge, bake whenever 180c for about 30 minutes.
>>84538666frozen pizza1. take it out the wrapper2. 10 minutes in the air fryer3. slice it up
>>84538691God DAMN. These look amazing anon
>>84538742Lamination is just folding shit over. You don't need to add butter.Laminating pasta dough helps strengthen & align the gluten. Gives it a better bite.
>>84538666here's some pho i made the other week.
>>84538876>Lamination is just folding shit overI know ur full of yourself but you can't make up your own meanings to words
>>84538993https://www.tastingtable.com/1427623/meaning-laminate-fresh-pasta/https://www.seriouseats.com/fresh-egg-pastahttps://www.professionalsecrets.com/en/ps/ps-university/chef-de-commis/technique-the-basics/how-make-pasta/These all call it laminating.
>>84538666I don't have time for it anymore, but I really liked the bolognese ragu recipe my brother gave me.
>>84539034Disregard my post. I guess I'm the only dumb one here
>>84538691based? try your ground beef and hamburger patties with either french onion soup or mushroom and onion soup seasoning mix. lifehaxxa similar slider recipe uses sliced ham and swiss cheese on hawaiian sliders (not sure if those in your pic are the king's hawaiian or ones speciically for burgs given the sesame seeds) which are then basted with honey, butter, and dijon, sometimes topped with poppy seeds. baked of course. you can add pickles but most don't. if you did i would go with dill slices that are jarred with jalapenos or other pickled peppers. these are excellent for serving at functions.something else really easy: cheese tortes/balls. basically a block or two of cream cheese mixed with seasoning packets purchased at festivals or craft shows then rolled in grated cheese (depends on which you choose but cheddar is common) and topped with fruit pepper jam.even easier: just take a block of cream cheese and pour a jar of pepper jelly on top. eat with triscuits or wheat thins, preferably generic to save money. easiest shit in the world.
i've made this every summer with my mother since i was six and learned it in a cooking class along with fresh vietnamese spring rolls (clear rice paper version) and baked orange chicken (as in a chicken breast basted in orange juice, not panda express orange chicken).https://www.pamperedchef.com/recipe/Main+Dishes/Mandarin+Pasta+Salad/83259she hates oranges so we leave those out and tend to double the pasta to make it last longer. life hack: ignore this "diced cooked chicken" shit, buy a rotisserie chicken from walmart or another grocery store, they mark them off as the days go on but when they're put out in the morning they're the freshest. they're like $5 usually for a whole chicken, or maybe that's on whichever day it is designated (i've seen them down to $2.50-$3 before) and just shred the meat off of the bones. boom. chicken. no need to actually grill or buy frozen and reheat. because it's a volume dish you can modify the measurements of actual ingredients (pasta, chicken, spinach, etc) as you prefer or as needed and can just keep adding on fresh ingredients to make it last, as long as your vegetables are not soaked in vinaigrette and wilt. we eat on this long time.1 tsp (5 mL) fresh gingerroot, peeled1 garlic clove, pressed1/3 cup (75 mL) rice vinegar or white wine vinegar1/4 cup (60 mL) orange juice1/4 cup (60 mL) vegetable oil1 tsp (5 mL) sesame oil2 tbsp (15mL) French Onion Dip Seasoning Mix or 1 oz. (30 g) Onion Dip & Soup Mix2 tsp (10 mL) sugarSalad8 oz. (250 g) uncooked bow tie pasta1/2 cucumber1/2 cup (125 mL) diced red bell pepper1/2 cup (125 mL) coarsely chopped red onion1 pkg (6 oz./175 g) fresh baby spinach leaves1 can (11 oz./330 g) mandarin orange segments, drained2 cups (500 mL) diced cooked chicken1/2 cup (125 mL) sliced almonds, toasted
I made this for my mom tonighthttps://www.budgetbytes.com/cajun-sausage-and-rice-skillet/
everyone loves this fudge. everyone asks how the fuck to make this fudge. it's literally the recipe on the jar of marshmallow fluff. we use pecans instead of walnuts and margarine instead of butter because my mother loves pecans and butter is saved for other things, that's all. sometimes i add a pinch of salt to bring out the flavor, but typically never touch the recipe. why fuck with gold? whip it good and eat the leftover batter before it cools and hardens. this will be incredibly dense, rich, and sweet. the nuts cut the sweetness but you can leave them out if you prefer. cut in SMALL squares if you value your waistline.https://www.allrecipes.com/recipe/228782/the-original-fantasy-fudge/3 cups white sugar3/4 cup butter2/3 cup evaporated milk1 (12-ounce) bag semisweet chocolate chips1 (7-ounce) jar marshmallow creme1 cup chopped walnuts1 teaspoon vanilla extract
welcome to the most delicious and simple dessert recipe in the fucking world: dump cake.https://www.thekitchn.com/dump-cakes-23589272here is the entire procedure we do, which only differs between the many different recipes above by what fruits it uses. this is a multi-fruit one, most are more simple.1 can blackberry filling1 can cherry pie filling1 can crushed pineapple1 box yellow cake mix (roughly 15.25oz generally, it's used for a 13x9 sheet pan)2 sticks of margarine or butter cut up on topbrown sugar sprinkled on top if you really wantdump the fillings and pineapple in the pan, or use whatever fillings and fruit you want. sprinkle the entire box of cake mix on top, do not mix it together. cut up the margarine or butter into slices and put them on top of the cake mix, it will melt into it. you can then sprinkle a SMALL amount of brown sugar on top for extra flavor, but this is unnecessary to the actual recipe. bake it to whatever it says on your cake mix box, generally it's 25-30 minutes at 350f. remember to use a 13x9 deep sheet pan for this. pull it out, scoop into a bowl. the filling will be on the bottom and the cake has spread into it. you can scoop vanilla or butter pecan ice cream on top to cut the sweetness of the sugary fruit if you want or eat it by itself. it's basically cobbler.
>>84538666No way, Satan, I also love cooking. Part of what I like about it is cooking a lot and sending some of it to three or four relatives that live nearby.I like breadmaking but I usually don't have the time nor energy to bake loaves, so I like making stews and soups that last me for a couple of days.I also love cooking lentils into patties, soup, spreadable paste, etc.
this is from an italian restaurant family chain we liked, shame they pretty much all closed down.https://www.food.com/recipe/best-ever-italian-spinach-2814471 (10 ounce) box frozen chopped spinach3 tablespoons olive oil1 garlic clove, minced (I used 3)1/4 teaspoon salt2 eggsfresh parmesan cheese (to garnish)Thaw spinach and squeeze out excess water.Now, squeeze some more and set aside.In a saute skillet, over medium heat, add olive oil and garlic.Cook until garlic is golden brown (don't burn it!).Add spinach and seasonings, saute for 3-4 minutes.Break in eggs and continue to saute and stir until eggs are cooked and thoroughly mixed into the spinach.Drain any excess oil and transfer to serving platter.Sprinkle grated Parmesan cheese over the top, amount to your liking.we top ours with a bit of nutmeg at the end to go with the melted parmesan. serve it with elfo's special - ingredients and recipe in pic - and a glass of white wine for a nice night in. it was always for fridays here during lent with the restriction on meat. the elfo special itself is basically just spaghetti with shrimp and mushrooms sauteed in garlic butter. be sure to make garlic bread by taking either a french or italian loaf (french is better imo) and mash together softened butter, minced fresh garlic, parsley, and sea salt and smear it on before you bake the loaf itself. then top with extra parsley or chives at the end if you want. butter can be salted or unsalted, your preference same with the bread choice.
>>84538666Make pao de queijo caralho com alho
>>84539241spreadable paste lentils? that's a clever idea. it reminds me of this white bean roasted garlic dip i loved from a new defunct italian restaurant with THE best spicy pasta frutti di mare in the world, but they never shared any of their recipes :( and they had a really good caramel apple cake too :(how do you like to cook and season your lentils? i find the flavor and texture a bit offputting but know they're oh-so-healthy for you. the protein and fiber alone per cup are incredible, enough to counterbalance their annoying hipster vegan reputation. i bought a multi bean soup mix, 9 or 13 or 16 or something, but haven't fixed it yet due to not quite being legumepilled. i hear they're really good for stews and chilis though, is that what you make? and do you ever cook your legumes with ham, like ham hocks, or greens with bacon?
>>84539279I don't call it 'lentil hummus' because I rarely buy tahini to make it, but you get the idea.I like lentils and beans because they are great as poverty food; they are cheap, can be prepared in bulk, they really fill that spot when I'm hungry and recipes with them are fairly easy, with pressure-cooking beans being the complicated part. I never got a 'hipster rep' around them, to be fair.What I do is that I let them soak overnight (8 to 12 hrs) and leave them on a colander while I prepare the rest of the ingredients, depending on what I'll cook:>Soup/stewI chop onions, red pepper, tomatoes, carrots and two or three types of potatoes. I stir-fry the onions with the peppers while I also stir-fry the lentils on another pot or skillet -- just oil and the lentils. Nothing else.When the onions are golden and translucent I add the tomatoes, let them sweat for a bit, then I add the potatoes and carrots, stock or water + stock cube, spices, salt and then I add the lentils when the broth boils. I put a lid on it and let it cook on low flame for 30 to 45 minutes.I may add garlic but I'm not the biggest fan. Also, if I can buy pork ribs I seal them before cooking the onion and add them with the lentils to the soup.>Spread.Almost like the soup, but I add a bit of water/broth to the lentils and let them cook until it evaporates and I can use a potato masher/hand mixer to make a puree. I cook onions, garlic and red pepper, blend them into the puree and I add lime and cilantro when it cools.>Patties.Same as the spread, but I add mashed potatoes and a bit of cornstarch so I can make patties and fry them on a pan.
>>84538666I really enjoy dan dan noodles, it has the perfect mixture of salty, spicy, sour, sweet flavors and is very unique. You can make it easily by just buying a few sauces from the asian grocery store.You just need chinese black vinegar, chili crisp, onions sauce and sesame paste. You can make it with spaghetti, its easy and fun!
basic curry i guessgrate half an onion, a tomato, garlic and maybe some gingerdice some sweet or spicy chilli and celery sweat itadd curry powder add a little bit of water then a can of chickpeas or some cooked chicken add a pinch of msgadd a tablespoon of peanut butter add more water if it's too thickthat's it. 20 min dinnerif I'm cooking for others I'd do beef shank tacos instead or maybe grill some meat or chicken quarters
Thank you all for posting in my thread and goodnight.
my favorite recipe is throwing everything remaining in my fridge into a crock pot, putting broth and milk in it and throwing it on high and going to bed
i like to ask doordash for the recipe in the special accommodations section
welp I just cover my own food in black pepper and tabasco sauce if I got it. Red pepper flakes are good too. After years of army rations I've just come to the conclusion anything is edible if you add enough tobasco sauce to it.
>>84541514if you got it? are you posting from a deployment right now?
>>84541611No fuck that I'm so done with that shit, just a bad joke army fed me regularly and so much better quality I guessAnyway Sorry I forgot to add a recipechild hood classic white flour tourtillaAmerican cheese sliceMicrowave somewhere between fuck this doesn't work if I do it for 5 seconds at a time over and over again.....; and somewhere between fuck that was like 15 seconds that was a little bit too muchit'll get stale and not fold right if you don't kinda fuck around trying to fold it before it sets while it kinda burns your fingersLet that bad boy cool down a bit once you get it folded and you'll be like fuck I wish I had some hot sauce
>>84538666Stir fried chicken with gochujang, sesame oil, brown sugar, onions sauce, and corn starch for a sauce. P.F. Chinks used to offer a frozen version of this but they discontinued it so I looked at the ingredients list to remake this.
>>84539133You know what's good, very nice. And major nostalgia my senpai used to eat the cream cheese pepper jelly and crackers so much when I was a kid
