/ck/ - Food & Cooking

half cup salt
half cup sugar
quarter cup course ground pepper
quarter cup granulated garlic
neutral grill mix use on anything that needs seasoning

>>13822057
i've made i few improvements, but never wrote them down and forgot them

One part mustard, one part gas, mix well, put on stove for an hour.

>>13822057
Honey fried chicken and guinea pig. Jusy fry em up. Guinea pig meat is also called furry oyster in my native language. They are amazingly tender when cooked right. We used to splash each other with fermented urine in 2001.

>>13822057
My secret weapon recipe:

>Dad's Tuna Rice Casserole

>2 lb rice
>2 cans cream of mushroom
>2 cans of tuna
>2 cups of frozen peas
>half a block of Velveeta, cubed


>1. Cook rice
>2. Cook peas and warm soup while rice is cooking
>3. When rice is done, add soup, peas, tuna, and Velveeta
>4. Mix together

Wa la

I only use exact measurement for pastries
Marinaded Chicken thighs
>Chicken thighs, butterflied
>Grated raw onion
>Grated raw garlic
>unsweetened Yogurt, preferably greek
>Olive oil
>Salt
>Whatever spices or flavors you want to introduce
Marinate for at least 12h, bake or grill, you cam make flavored oil and brush while cooking. Makes a stupidly most and tender chicken

>>13822057
Chicken/broccoli casserole (fuck off it was a childhood favorite)

>chicken breast, diced and browned
>raw broccoli florets
>cream of mushroom soup (better to make it at home but store bought canned stuff will work in a pinch)
>corn flakes
>Colby Jack cheese, grated
>also maybe some cracked pepper and other spices if you're feeling freaky
Mix the brocolli, chicken, and soup together in a baking dish, add a light layer of cheese, then a layer of corn flakes, then another light layer of cheese. Cover the dish and then bake at 325 for half an hour or so.

It's humble but its comforting

Swamp Soup

• Andouille sausage - diced
• Onion - diced
• Garlic
• Collard greens - 1 can
• Black beans - 1 can
• Navy beans - 1 can
• Vegetable broth
• Paprika, salt, pepper, cayenne, dill, gralic powder

it's kinda like potlikker but with more stuff in it

Pistol Dip

• Butter & flour - make a roux
• Onion - diced
• Bell pepper - diced
• Tomato - diced
• Cream of mushroom - 1 can
• Velveeta - add once veggies are cooked down
• Crawfish tails
• Cajun seasoning

serve with grilled bread

Cajun Cream fish

• whitefish - grilled or blackened
• Spinach, heavy cream, butter, parm - cook into a sauce
• Cook down butter, onion an broccoli florets
• add cream sauce
• top fish with the mixture
• serve with rice

>>13822057
fuckin poser

Steak pita pockets

• Pita pockets - toasted
• Steak - grilled then cut into chunks
• Toss steak pieces in olive oil, parsley, salt, pepper, and rosemary
• Add to pita with raw spinach and chopped purple onion
• Top with either feta cheese or yogurt sauce

Here’s my fish dish
- can of sardines in a bowl
- add 8 oz plain tomato sauce
- tbsp of sriracha
- couple tsps each of cumin and paprika
- pinch of brown sugar
- fold together gently
- dice half a white onion and put in oiled saucepan on medium heat for a few minutes
- add fish tomato mixture to pan and cook for five mins
- serve on top of rice

Get some fucking tomatoes, garlic, olive oil, salt, spice/herb to taste roast high til skins are peeling/blackened.

Throw it in a blender/processor, blend till smooth-ish some chunks are nice. Throw it back into a pot on low medium heat; add some heavy cream and cream cheese. User your taste to make sure it's not too rich.

You can add in a fatty/crispy/texture heavy meat like bacon but skip the heavy cream.

Serve it with a garlic bread or grilled cheese.


It's my bull shit version of tomato bisque, everyone that I've made it for likes it.

>>13822057
- palm oil
- cassava flour
- 2 eggs
- kale
- bacon
- green peppers
-salt
- butter
- onions
how:
heat up the palm oil then put the diced peppers. wait a little bit then put the bacon with the butter and diced onions. then put the kale. last put the cassava flour season it with salt . I usually eat this with brown rice and dome meat.

>2 tomatoes, diced
>1 bell pepper (yellow works best), diced
>can of oil-packed tuna
>can of red kidney beans, rinsed
>either garlic-infused vinegar or some lemon juice and crushed garlic
>salt, pepper
Mix all in bowl, the oil from the fish included. Also works with other non-aggressive canned fish (mackerel fillets are good, but e.g. deenz are too overpowering for this).
Some of my friends add a dash of sriracha, if that's your thing.

The Drunken Pig:

>dijon mustard
>yellow mustard
>marjoram
>paprika powder (just a little bit)
>salt, pepper
>Worcestershire sauce
Dillute the mixture of the ingredients above with white wine just so the it is liquid but still a bit thick. The more bitter the wine is, the better, but just to the point where it's still drinkable.
Submerge some thick pork neck chops and some onions cut to rings and let marinate at least overnight.
Grill the pork on high heat. You can also grill the onions and use the leftover marinade to grill some vegs (eggplant works well) for a nice snack.

>>13822787
So just like, throw everything diced up evenly in a pot all at the same time and just boil? No technique? Sounds pretty nice.

>>13822668
Based peruvian monkey.

>>13822782
No, on the contrary, broccoli is amazing; fuck Hollywood for pushing the yuck meme.

kale cavatelli
* 100g 00
* 150g semolina (more or less, see below)
* 80g water
* handful of kale
cook kale in salted boiling water for 1 minute until softened and turns a bright green color
drain water and remove as much water from kale as possible
put flours, kale in a food processor and blitz kale until incorporated, mixture relatively homogenous green
leave processor on while slowly drizzling in water, you may not want to use all of it
once smooth, dry (read: not sticky) dough is formed, remove from processor and place in plastic wrap, rest for 30 minutes
remove from plastic wrap, cut into quarters
roll into rope, ~1 cm in diameter, cut rope into pieces ~1 inch long, repeat for each quarter
flour notched board with extra semolina
form cavatelli by pressing two fingers into each pasta nugget against the notched board, drag down
dust lightly with semolina, reserve for assembly

braised pork
* 1 lb pork shoulder
* 1 small onion
* 3 cloves garlic
* 1 stalk celery
* handful of thyme
* coriander seeds
* 1 star anise pod
* 2 fresh bay leaves
* 2 cups dry white wine
* 1/4 cup apple cider vinegar
cut pork shoulder into manageable chunks
halve onion & celery, peel & lightly crush garlic
in a heavy bottomed pan. brown pork chunks on medium high heat, once browned, remove from pan
add onion to pan, flat half down, caramelize for 1-2 minutes until slightly browned
add white wine, apple cider vinegar, deglaze pan, then heat to high, bring to boil, cook for 3 minutes
add pork with accumulated juices, and spices
bring to simmer, braise pork for at least 2 hours, the longer the better

chanterelles
* chanterelles
* butter
clean chanterelles and sauté in butter, reserve for assembly

fig mostarda
* 3 tbsp fig preserves
* 2 tbsp mustard seeds
* 1 tsp dijon
combine ingredients, thoroughly mix, reserve for assembly

>>13824950
to finish

assembly
* 4 tbsp butter
* parmesan
* olive oil
remove pork from pan, strain braising liquid and put back in pan, throw away spent vegetables
reduce braising liquid on high until 1/4 remains, heat to low
cook pasta for ~2-3 minutes (80% cooked), while cooking add butter to reduced liquid and swirl to emulsify
once emulsified, pull pork and put into same pan, then add mushrooms, fig mostarda, coat ingredients in butter sauce
remove cooked pasta and place directly in pan, heat to medium, cook remaining 20% in sauce
once pasta done cooking, remove from heat and begin plating
add small handful of parmesan on top, drizzle olive oil, black pepper

chicken and dumplings like how southern mom made

chicken
* chicken thighs
* salt
cook until falling off the bone, preferably roasted, but can also be done by boiling in the next step along with the other vegetables to flavor the stock
pull, reserve for assembly

stock
* 4 cups best chicken stock you can find
* onion
* 1 large carrot
* 1 stalk celery
* 1 /2 fennel bulb
* handful of thyme
* 1 fresh bay leaf
halve mirepoix
heat on high, add mirepoix, herbs (chicken if you’re going that route)
bring to simmer, heat on low, cook for 1-2 hours
strain, reserve liquid, throw away mushy vegetables

dumplings
* 00 flour
* buttermilk
* baking powder
* baking soda
* salt
* 5 sprigs thyme

assembly
* 1 large carrot
* 1 stalk celery
other steps can be done in advance
dice carrots, thinly slice celery
heat on medium, bring stock to strong simmer, add carrot & celery, this will take a few minutes to cook
make dumpling batter now while vegetables cook
separate leaves of thyme
combine dry ingredients and thyme in bowl
add a little buttermilk, mix by folding, aim for lowest amount of gluten possible
mixture should just barely be incorporated, very lumpy, almost dry
add chicken back to stock, warm through, heat on high, bring to boil
add spoonfuls of batter to stock, they’ll float, cover surface area with batter
cover and cook for a few minutes until dumplings are plump and fluffed and steamed through
serve in warm white bowls with a blue pattern

>>13822057
theres already an archive of personal recipes
you aren't from 4chan so you don't know where to look

I stole this recipe from a tapas joint

migas con Verduras

Roasted Brussel Sprouts, Cauliflower
* 1lb Brussel Sprouts
* 1 head of cauliflower
* Olive oil
Preheat oven to 400°F
Split brussel sprouts in half, cut cauliflower into bite size pieces
Season liberally with salt, pepper, olive oil
Roast in tray for 40-45min until color has developed and they are tender

Fried Bread Crumbs
* Bread (stale works well)
* Oil
Rip bread apart into pieces roughly the size of the raisins
Fry until deep golden, crisp, then reserve

Celery Root Mousse
* 1 celery root
* 1 cup yogurt
* Lemon juice
* Nutmeg
* Olive oil
Peel celery root and slice thinly, place in bag
Cook celery root sous vide at 90°C for 45min - 1hr
Blend with other ingredients until smooth
Strain into siphon and charge with two NO2 canisters
Reserve in 65°C water bath

Assembly
* Golden raisins
* Finishing salt
* Lemon juice
* Nutmeg
In a bowl, place roasted veggies, raisins, and bread crumbs evenly
Season with lemon juice, salt, nutmeg
Top with celery root mousse from siphon and serve

who cares, people make more who don't spend their entire life shitposting on the only cooking board where people talk about fast food and instant ramen more than college students

>>13824982
meant for >>13824974

>>13823780
yeah, some people like to brown the sausage first to render out the fat but it doesn't matter that much

>>13824984
>>13824982
huh?

>>13822057
Cook one pound of ground beef until brown
Add a bit of brown sugar
One can of baked beans
When all is cooked, pour over square pan filled with Frito scoops
Pour mex-blend cheese all over top and wait for cheese to melt before serving

super awesome potato soup: 5 cans cream of potato 1.5 lbs of bacon
5 potaoes
2%milk or higher
3 cups cheese
1 bunch green onion
more for taste is optional
Take minimum of 5 qt stock pot and put 5 cans of cream of potatoe inside pot, keeping one empty can to the side. Once all 5 cans are in the pot, turn pot onto low/medium heat. Take the empty can and fill it with milk and add to pot, you will do this for a total of 4 cans, I personally use 3 cans milk and 1 can 1/2 and 1/2 for a more creamy thicker texture. Peel, dice, and add 5 potatoes to the stock pot. Next cook prepare bacon as you usually would, we use the oven at 375 degrees F for about 15-16 minutes (we like our bacon slightly limp). Once bacon is finished cooking, place on paper towels to degrease. Once cooled off chop bacon into 1/4-1/2 inch pieces and add to stock pot. Let simmer on lowest setting for about an hour. Add 3 cups of sharp cheddar cheese, this will turn the entire soup yellow in color. Finely slice green onion bunch and add to soup. Stir entire mixture until cheese and onion are well blended within the soup. Then cook on low for another 10 mins to allow all flavors to meld. Then enjoy!....makes a ton and is freezable.

>>13822057
>putting shoes on the counter
>not actually drinking the vodka
fucking amateur

>>13822683
>2lbs of rice
Jesus christ, how big is your family?

>>13822724
Pro tip, use yogurt as finishing type marinade, not as an overnighter. Apparently, it can’t penetrate the meat, and the lactic acid will only breakdown the surface proteins, giving a spongey or mushy texture. If used just before grilling it will save the texture of your meat and will caramelize the lactose

>>13824796
This. Adding my garbage recipe with broccoli:
Peanut Butter Chicken Broccoli Stirfry
Approx 4 bone put chicken thighs
4 cloves garlic
2 tbsp oil
1 broccoli crown with stem
1/4 cup peanut butter
3 tbsp soy sauce
Sriracha or chili paste, to taste
1/4 cup water or stock
1 tbsp flour

Dice thighs. Stir fry until cooked and golden brown.
Remove thighs. Add oil if necessary (if pan is too dry), and add sliced garlic. Stir fry until fragrant, but not so long as to brown the garlic.
Add broccoli. A good way to prep it is to cut the florettes from the crown, then peel and thinly slice the stem. Cook broccoli until it just starts to crisp up.
Mix pb, soy sauce, chili paste, stock, and four together in a slurry. Add to pan. Add chicken back to pan. Serve with rice.
At this many times back in school.

>>13822683
>2lb
You mean 2 cups?

I have been working on my cookie recipe for a few years
-preheat oven to 350 and line pans with parchment

-3/4 stick melted butter
-1 c packed brown sugar (dark)
-1/2 c granulated sugar
-1 egg and extra yolk
-1 tsp vanilla
-2 c + a little bit (idk I use heaping cups) AP flour
-1 t baking soda
-1/2 t kosher salt
-1/2 c chopped chocolate
-1/2 c butterscotch chips

mix melted butter and sugars. add egg, egg yolk, and vanilla.
sift flour, baking soda, and salt.
mix dry into wet, but stopping before completely mixed. add the chocolate and butterscotch. mix until combined.
Chill about an hour

Form into 2T balls (I can usually get 30 out of this recipe). space out on sheets and bake 12 min, rotating halfway through. pull out when the edges are just starting to brown. sprinkle the top with sea salt.

>>13827410
Oh fuck I forgot to mention:

when they come out, leave them on the tray for 10 min before pulling them off. they should come out of the oven juuuuuust before they're done and finish on the pan. if you pull them off the pan right after they come out, they'll stick to the spatula and disintegrate. I like my cookies on the softer side.

>>13826085
>>13826406
No shit, I meant one pound

>>13822057
Got a lot under "Image Recipes"

https://mega.nz/#F!VrgHmQTT!HEXDgmzBWRgSt-_M4hZhiA

>>13822057
also have you checked out the /ck/ booru?

Italian Heart Attack
1 block of instantaneous noodles
ketchup
any kind of meat, but i prefer a hot dog
cook the ramen in the microwave
drain out the water
add ketchup and your meat
enjoy your "spaghetti"

>>13826368
Thanks for the tip. Probably never noticed it since my meat was quite thin

>>13822057
Imagine being married to that fucking tramp lmao.

>>13829175
>marriage
Lmao

>>13822057
She's faking it

>>13823453
that's it? just a bowl of tuna, beans and raw tomato and pepper? tuna bean salad hmm

saved this a while ago

>>13822057
Have you looked through the /ck/ booru?

posted in another thread

hey /ck/ I am a bachelor who doesn't know shit, rate my go-to 5 minute lunch recipe

1 large flour tortilla
3 tbsp hummus applied in a little row in the center
1 handful of Wheat Thins crackers crushed in your hand and sprinkled on top
3 garlic pickle slices
1 handful of fresh spinach
roll it up and eat it

the flavour of the hummus goes real nice with the garlic pickles and the crackers give it this nice crunchy texture

>>13822057
My go to chicken sandwich:

- Make chicken shawarma (NYT cooking has a good, easy recipe).
- Toss some cherry tomatoes in olive oil, salt, pepper, and fresh thyme.
- Roast tomatoes at 400 F for 15 minutes.
- Toast bread.
- Spread vegetable cream cheese on one piece of toast.
- Top with chicken, roasted tomatoes, salad greens, and the other piece of toast.