Custom recipes

[Magrus]

Originally Posted by giles337

This interests me.... I have never even encountered non-fresh garlic, much less used it to cook with.... Is there any reason that you don't always use fresh garlic, as a rule? The only "processed" flavours I use are sundried tomatoes, simply because I use them so often, that it would be prohibitively space/time/effort consuming to dry my own.

For the same reason as your tomatoes, if I had to use a fresh clove of garlic every time I wanted garlic, I'd spend a few hours a day preparing garlic for my cooking. I use a lot of it. Believe it happens to be good for the heart? Unless its like the whole egg thing, then next year it will be bad for it, and even BETTER than last year three years from now, but only the skins.

[Georgi]

Originally Posted by Magrus

I cook the same way. The only thing I actually plan for are my chicken caeser salads, unless I'm lazy and don't feel like cooking a whole lot. I've got that down to a science. I also make delicious spiced potato wedges.

Oh, now you mention it, I like to do potato wedges. I usually do them with paprika and cumin. I use cumin in nearly everything. I'm a big fan of coriander too.

Jars/tubes of garlic are not only lazy, but a really expensive way to buy garlic, IMO. Even if you want several cloves for a recipe, it doesn't take that long to crush/chop, especially if you have a decent garlic crusher. Not that I'm judging you, that's just why I don't buy the stuff.

[Luis Antonio]

Nothing compares to my Feijoada (beans made in a different fashion) nor my taboule... you guys want the recipee? Whomever comes to Brazil tastes it and will receive a copy.

[Magrus]

Originally Posted by Georgi

Oh, now you mention it, I like to do potato wedges. I usually do them with paprika and cumin. I use cumin in nearly everything. I'm a big fan of coriander too.

Jars/tubes of garlic are not only lazy, but a really expensive way to buy garlic, IMO. Even if you want several cloves for a recipe, it doesn't take that long to crush/chop, especially if you have a decent garlic crusher. Not that I'm judging you, that's just why I don't buy the stuff.

If I had a garlic crusher I would, but I don't and I use my landlords spices. Sooo, doesn't cost me anything.

[winter rose]

Originally Posted by Magrus

I love garlic. Croutons are my favorite snack rather than chips because of all the seasonings on them.

I'll try it if you put it up, my friends love when I cook for them so I'm always looking for new things to cook.

Here you go.

Chicken recipe

6 chicken legs and thighs (skin removed) cut into 2s or 3s, washed and rained in colander
2 medium onions, finely chopped
3 tbsp oil
5 cloves garlic, minced
1/2 tsp cayenne pepper
1tsp paprika
2tbs ground coriander
1tbsp tomato paste , or 1/2 cup fresh or canned
1/4 cup water (approximately)
1 1/2 tsp salt , or adjust to taste

(Now this is a very "eastern" recipe. But instead of the spices I listed, you can always use your own.)


In a large saucepan, on medium heat, fry the onions in hot oil till golden. Add garlic and fry till mixure is light brown. Add chicken pieces and brown well on all sides. Remove chicken to a plate. Add all dry spices including salt, to the onions and fry thoroughly - for about 5 mins. Add tomato paste mixed with water, or the fresh/canned tomatoes, and fry mixure for another 2 mins.

Return chicken pieces to the saucepan, mix well, and bring to boil again. Cook, covered, on medium-low heat for about 15 mins, or till chicken is tender , stirring occasionally. Chicken is tender when you see meat pulling away from the leg bone.

Keep in mind that chicken releases some of its own water as it cooks.
In order to dry up all the water (or most of it) cook it uncovered until the consistency satisfies you. Make sure you keep stirring.

Serves 5-6.

[Magrus]

I'll have to try that with a few modifications. A friend of mine will be alone when her parents go on vacation in about a week, maybe I'll cook that with her when I go to keep her company.

[jopperm2]

WHAT! Magrus gets a proposal from Brynn!!!??? I'm a freakin master cook! I'll cook gourmet meals for you all day long Brynn. I'm hurt.

I have so many recipes it's shameful I specialize in American/Southern, as well as French, Low Glycemic Index, and some German. I can do most anything though. If anyone needs any ideas, I have em.

[Magrus]

Originally Posted by jopperm2

WHAT! Magrus gets a proposal from Brynn!!!??? I'm a freakin master cook! I'll cook gourmet meals for you all day long Brynn. I'm hurt.

I have so many recipes it's shameful I specialize in American/Southern, as well as French, Low Glycemic Index, and some German. I can do most anything though. If anyone needs any ideas, I have em.

Oh, she was joking, we went over this one before. She wants my talents in her boyfriend or some such thing I think it was. My memories bad though..

Any recipes for marinades for steaks and chicken and such? I went into a culinary arts class hoping for a lesson on improving my skills with grilling and marinades. Nope, all stuff to do with fish and crumpets. Oh, and stoners sneaking in bags on the day we baked gourmet brownies. If your gonna chance getting caught bringing drugs into a class, might as well do it RIGHT not ruin your drugs.

[giles337]

For the same reason as your tomatoes, if I had to use a fresh clove of garlic every time I wanted garlic, I'd spend a few hours a day preparing garlic for my cooking.

Originally Posted by Georgi

Jars/tubes of garlic are not only lazy, but a really expensive way to buy garlic, IMO. Even if you want several cloves for a recipe, it doesn't take that long to crush/chop, especially if you have a decent garlic crusher. Not that I'm judging you, that's just why I don't buy the stuff.

And you know? It's even quicker and easier if you don't use a crusher! I find garlic crushers laboriously tricky to clean. It is easy and quick enough to chop garlic, if you leave the tip end of the knife on your chopping board, and just pivot the knife up and down rapidly on it, with practise, it'll come. (I can peel and finely chop a couple of cloves of garlic in about a minute, tops.) To peel a clove of garlic quickly, just press hard on it with your thumb. The skin will all crack off instatly, and it leaves you with a peeled clove.

Just an interesting side note, If you are so inclined, now is the perfect time to start planting garlic. Just seperate the cloves, and plant them in about two inches deep. Come autumn-ish (when the foliage begins to die off) then you will have beautiful tasting garlic, which is indescribably better than shop bought varieties. Enjoy

[Magrus]

I would plant a garden in the yard here, except the deranged moronic beasts I live with would eat/deficate on my garden and I would be wasting my time.

When I choose to cook a really nice meal, I'll go buy fresh garlic, for everyday cooking though. It's just me I cook for, and the spices here are free, so I just use those. It's simpler for me and doesn't cost me a dime. There is a definite difference between using fresh garlic and the powdered stuff, but I use garlic so often, I prefer to save that for special occasions. I cook the same things over and over so it's nice to have that little difference.

Ok, so, I think I've decided on what I want to do with my booze smoothies.

Here's three recipes I plan on trying in about a week or so, I was wondering if anyone had any suggestions on these. For budget purposes, I'll be using those $13 1.75 liter handles of booze as I'll also need to buy fresh fruit. No sense blowing $120 dollars on a bunch of booze your going to use with all sorts of mixers.

Guide: Ingredients in italics are Blended

My Rum Fruit Smoothie
1.75 liters of rum
2 Canteloupe
1 pint Cherries
1 pint Strawberries
1 pint Blackberries
1 pint Raspberries
1/2 Watermelon


Wash, cut, blend fruit until smooth, toss into container full of rum, stir. Let soak at least 4 hours, then stir immediately before stirring. Store in fridge/cooler until ready to serve

My Vodka Fruit Smoothie
1.75 liters of vodka
2 bananas
6 oranges
6 apples
1 pint cherries
1 lemon
1 liter Sprite

As above, only adding sprite before stirring and serving.

My Rum and Vodka Smoothie
1 liter rum
1 liter vodka
1 pint cherries
1 pint blackberries
1 pint raspberries
1 pint strawberries
1 cantelope
1/4 watermelon
2 oranges
2 bananas
2 apples
1/2 gallon strawberry ice cream

As above, blend, stir, let soak over night, excluding ice cream. Store in freezer instead of fridge. Blend ice cream, stir into mixture and serve.

Thoughts? Suggestions? Donations?

[jopperm2]

Always stir immediately before stirring. Very important.

Suggestions? Get rid of the rum and fruit.

[Magrus]

Originally Posted by jopperm2

Always stir immediately before stirring. Very important.

Suggestions? Get rid of the rum and fruit.

Ha sorry, I was tending a baby while typing. Stir immediately before SERVING.

But that just leaves vodka, sprite and ice cream. I've done vodka milkshakes before. Those were good...girls wouldn't drink them though because of all of the ice cream and calories and stuff. Fruit smoothies however, they can drink as much as they want with me.

[jopperm2]

Oh yeah, almost forgot. Leave out the Sprite and Ice Cream too.

[dragon wench]

I have a pseudo chilli recipe (made with black beans) that everyone really likes, I can post it if you like.

[jopperm2]

Ooh.. Post that! I'm always looking for chili recipies..

I tried one recently that has cinnamon in it. I didn't like it much.

I have a recipe at home that simulates the zuppa toscana from Olive Garden if anyone is a fan of that.