/ck/ - Food & Cooking

>>14935210

>>14935242
this looks like misery

>>14935242
This one always gets posted and it’s my favorite classic /ck/ dish

>>14935242
why 2 boxes this is like 3 days worth of calories

>>14935305
Bachelor Chow is meant to be made once and eaten through out the week.

getting my food gibs tomorrow and I want to try something with pork butt. any recipes?

>>14935210

>>14935210
Here's a great local dish. Can you guess where from?
1/2

>>14935704
2/2

>>14935210

>>14935704
Trinidad?

>>14935806
any more soups and/stews, anons?

>>14935242
>>14935810
These are just the right out of shitty and easy that I bet they'll taste good

i use this recipe i ripped from goons with spoons when i was in high school. it's never failed me yet. the bread recipe is great, but i've only used the filling recipe once. i usually just ask my dad to make the meat & sauce, but he's dead to me now so i haven't made bao in like 5 years.

>>14935210
Al Pastor taco meat:
>Get a pork shoulder, should be around 4 pounds. You want a decent amount of fat on it, but not like one huge fat cap. Basically it should have a good mixture of fat and meat.
>Slice the shoulder across the grain into discs, each slice should be approximately ¼ inch thick.
>Put into a large bowl, massage meat with corn or sunflower oil
>Pour in a good amount of OJ and Pineapple juice, not exactly sure but I put in a good amount
>Squeeze in the juice from 1-2 limes
>Salt liberally and add cracked pepper
>Not sure on exact amounts but I added a lot of cumin, paprika, chipotle powder, garlic power, coriander
>I added small amounts of smoked paprika, cinnamon, nutmeg, oregano, and coffee
>1 packet of Sazon Achiote y Culantro, basically msg
>Mix all the spices evenly into the meat slices until everything is coated evenly in juice, oil, and spices
>Cut off a small piece of pork and toss it in a very hot pan. Taste the meat and see if it is seasoned enough, or if it needs any more juice, salt, spice, etc.
>Then marinate for 2+ hours
>After the meat has finished marinating begin to stack them on a skewer in order from largest diameter to smallest
>Then roast on a grill or in an oven until a good crust forms on the outside and the inner temp is rare, it will cook as it rests.
>Slice like gyro meat off the spit and serve

>>14938066
I'm going to back in time and destroy lebanon so this affront to allah cannot exist.

>>14938099
Lmao checked and kekked. I honestly never even thought about that, it's fuckin delicious tho. Now that I know it is heresy, it makes it even better.

>>14938099
>destroy lebanon
>Suddenly no Mexicans
How does this work, anon?

>>14938114
Al Pastor was invented in Mexico when immigrants came from Lebanon. The mexicans took some of their cooking techniques, like spit roasting sliced meats, and used their own spices and meats to do so.

So I was cooking pork using techniques invented by muslims and it's all lebanon's fault lol

>>14935242
Cringe. If you're a manchild bachelor you definitely have time and energy to learn to cook a variety of dishes and enrich your life both physically and mentally.

>>14938124
I am absolutely certain that mexicans would have still produced grilled pork without any lebanese intervention. Allah is surely equally pissed off with all eating of pork, not particularly the eating of pork in a way reminiscent of Ottoman culture?

>>14938161
Idk man it's just a joke. And it's not grilling, it's spit roasting sliced meats like how doner/gyros are made. I thought it was funny.

>>14935242
I used to make Kraft with a can of chili. It's pretty good. I think the sausages and fried onions are wholly unnecessary.

>>14938161
>
No. The spice base and technique is Arabic in origin, and Mexican subhumans can't be enlightened to the glory of Oriental food.
thus they continue consooming sloppa in a tortilla.

>>14935210
this is one of my favs and a OC to boot.

>salsa snacks

your welcome fellas

>>14938374
Fuckin gross anon. Definition of sloppa.

>>14938409
youre the definition of hangry

>>14938411
Lmao I love you

Easy fettucine meatballs

Ok heres my recipe for a quality pasta sauce
Olive oil in pan
Grated onion into hot oil
2 tablespoon garlic in.
Red wine in. Boil down.
Herbs in
Beef stock in
Crushed tomatoes in, break up im put. Slow boil, topping with stock.
Add oj.
When im lazy ill put normal sauce in after the beef stock instead of the herbs and tomatoes, basically elevating jarred sauce.

Meatballs: just buy pork sausage, cut in half and skin. Boil in sauce of 4 minutes
Mix in fettucine, top with parmisan.

>>14938440
Dude nice use of OJ. I love triggering people with putting a splash into tons of different meals and sauces.

At the end of the day it's sugar and acid, and will improve almost any dish.

Based OJ poster.

>>14938453
>>14938440

>>14938453
>>14938708
Bruh its like a splash, not the whole bottle

Banana Bread

3 Large Bananas the older the better
3/4 Cup Sugar
2 Large Eggs
1/2 Cup Canola or Vegetable oil
3/4 Cups water
2 Cups flour
1/2 teaspoon salt
1 teaspoon baking soda

optional but recommended
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon ginger


Preheat oven to 300 degrees.
Mash Bananas and stir in sugar, eggs, oil, and water.
In separate bowl combine remaining ingredients and mix well.
Fold dry ingredients into wet ingredients DO NOT mix with electric beater.
Mix well by hand.
Fill loaf or cupcake pans to 2/3 full.
Makes 3-4 small loafs or 6-8 large cupcakes.
Recipe can be Doubled
Bake until loaves crack, turn light brown and a toothpick stuck in the
center comes out clean. About 30 to 45 minutes.
For best result remove from oven let cool 15 minutes then wrap in cling wrap.
Cool for 1 hour then put in freezer to keep moist.

always perfect easy to peel hard boil eggs.

let eggs get to room temperature.
boil water. carefully place eggs in water.
boil 6 minutes
let sit 6 minutes
rinse in cold water.
the eggs should peel easy.

>>14935210
after researching many recipes and bit of trial and error, here's the chicken coconut curry recipe I use

Fresh Pineapple Pie

Filling
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup granulated sugar
1/4 cup all purpose flour
2 to 4 cups peeled, cored, cubed, fresh pineapple
-- Basically cut enough pineapple to file the pie.
2 Tablespoons rum flavoring
1/4 teaspoon Ground cinnamon

Topping
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon granulated sugar
1/8 teaspoon ground cinnamon
1 Tablespoon milk

For the crust use your favorite recipe or you can buy them ready made at the store.

For filling, combine 2/3 cup sugar, 1/4 teaspoon cinnamon and the flour. Add the pineapple, and rum, then gently toss until coated. Transfer fruit mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in the top crust. Place top crust on filling. Seal and flute edge.

Combine 1 teaspoon sugar and the cinnamon. Brush top crust with milk.
Sprinkle with sugar-cinnamon.

Cover edge of pie with foil. Bake in a 375 oven for 25 minutes. Remove foil. Bake 20-25 minutes more or until golden. Cool pie on a wire rack. Cover and refrigerate any leftovers. Makes 8 servings.

shoo fly pie minus the pie shell.

crumb:
5 1/2 ounces all-purpose flour
4 ounces dark brown sugar
2 tablespoons cold, unsalted butter
1/4 teaspoon kosher salt
Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs. Reserve 1/4 cup and set both aside.


filling:
3/4 cup boiling water
3/4 teaspoon baking soda
8 ounces molasses, by weight
1 whole egg, beaten
1 teaspoon vanilla extract

Preheat oven to 425 degrees F.
Place the baking soda in a medium mixing bowl and pour the boiling water over it. Add the molasses, egg, and vanilla; whisk to combine. Add the larger amount of crumbs to the molasses mixture and whisk just to combine. Pour this mixture into the prepared crust. Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling. Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly. Remove from the oven, transfer to a rack, and cool completely before cutting.

chicken pablano soup
1/4 cup olive oil
3 large carrots, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1/8 cup minced garlic
2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
1 tablespoon chicken bouillon granules
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced (large pieces) grilled chicken
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/2 teaspoon hot sauce, or more to taste
1 cup heavy cream

Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.

When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.

Vegan chocolate chips that actually taste good

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup crisco
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 portions (equivalent of 3 eggs) EnerG egg replacer
2 cups (12-ounce package) vegan chocolate chips
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl (set aside). mix egg replacer with water and then add replacer to crisco, granulated sugar, brown sugar and vanilla extract in large mixer bowl mix until creamy. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

>>14935210
that dough recipe makes no fucking sense. it should be 306 grams flour, 200 grams water, 8 grams salt, 4 grams olive oil, 2 grams yeast.

>>14938878
no most pizza dough recipes ask for a lot of yeast.

>>14938890
That recipe fucking blows and no they don't lol. I make pizza ever 2 fucking days.

690 grams bread flour ((plus 1/2 cup or so for shaping))
9 grams active (dry yeast (I use Red Star and no, they don't pay me to say that))
15 grams sugar
20 grams kosher salt
455 grams bottled water
15 grams olive oil (plus extra for brushing crust)
Sauce and pizza toppings as desired

Scale the dry ingredients together and place all the dry ingredients in the work bowl of your stand mixer.

Scale the liquids into a measuring cup then add to the dry ingredients.
Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium (4 on a Kitchen Aid) and knead for 5 minutes.

Remove the dough to a lightly floured countertop and smooth into a ball. Spray a mixing bowl (or the mixer’s work bowl) with no-stick spray or rub with the oil. Place dough in bowl. Cover with plastic wrap and refrigerate for 18 to 24 hours.

>>14938947
forgot to mention this is Alton Browns recipe for pizza dough.

>>14935210
Honestly that recipe looks shit. Awful dense dough texture from weak gluten development, terrible flat cornice, almost definitely rolling pinned (bad), and the tomato sauce looks dry as hell, and double cooked.

Here's some pizza tips since I'm waiting for fucking Vitis to install on my laptop. I use Kenji Lopez Alts dough recipe

Dough:
315g bread flour
210g water
16g olive oil
5g yeast
5g salt
5g sugar

do it in a food processor like Kenji recommends, you'll get the gluten developed in literally 60 seconds, skipping 10 mins of kneeding.
Do the window pane test to look for good gluten.
For same day, divide and leave in covered oiled bowls, for next day divide and leave in the fridge covered.
When you get it out the fridge, do a gravity stretch, or do it like this: https://www.youtube.com/watch?v=FR2Teqs4qc4&ab_channel=JacobBurton its actually pretty easy if you do it once or twice. If your dough falls apart you messed up the gluten stage.

for the cheese, get low moisture mozz if you're gonna cover the whole thing. It'll stop the pizza from being too wet. Make sure the cheese is cold when it goes on the pizza, leave it in the fridge till the last moment. it'll stop it from burning.

for the sauce, do NOT pre cook it. high quality chopped tomatos, with some dried basil+oregano and olive oil. Spread it over then put the cheese on.

get a pizza stone or steel and pre heat it good and proper. You cant get that home oven hot enough without it. Or get an Ooni if youre a rich fuck.

good luck bros

>>14935210
I can do some for sure. Starting with sourdough bread because I'm making some right now.

STARTER
If you already have an established starter, skip to the next part.

Otherwise, find a wide bowl and mix equal parts flour and water in it- about 50-100g total is fine for now- and leave it out, uncovered or lightly covered with a porous cloth, somewhere it's unlikely to get dust or anything in it. Leave it alone 48 hours, then dump out half and replace it with new flour/water mix. Wait a day. If you start to see bubbling and it smells fermenty in a good way, tangy and complex rather than bad, put it in a jar and lid it. Feed it every day as follows, but don't use it for bread for a week or so ideally, to let it get established. By this time in the hours after feeding it should rise to 2-3x its normal sizeand get really bubbly.

FEEDING
Depending on the temperature at which you store it and the vigor of your starter, you might have to feed it more or less often. Every day or two is generally good for room temp storage. Generally you want to use your starter 12-24 hours after feeding, while it's active.

To feed your starter, weigh out and combine
130g old starter
175g cool filtered water
45g whole wheat flour
130g bread flour

Discard the unused portion of your old starter or use it for other things.

BREAD
day 1
Combine:
260g fed starter
230g cold water
130g whole wheat flour
300g bread flour
Mix well, cover, and leave to autolyse 30 minutes.
Add 18g salt, and knead well.
Wait 30 minutes, then perform a set of stretch-and-folds. Repeat x2.
First ferment- 4 hours at cool room temp
Degas, shape into a boule, put into a banneton thoroughly dusted with rice flour. Out of everything I've tried this is easily the best at preventing sticking.

Put the whole banneton into a larger bowl and cover very well. This prevents drying- second ferment is 20hrs in the fridge, so even a little moisture loss can lead to a skin forming that will kill your rise.

>>14939051

Day 2
Preheat oven to 500F. Line a baking sheet with parchment. Turn your bread out onto it and, working quickly, slash it with a very sharp blade, invert a dutch oven over it, and put it into the oven. Bake 20-30min until fully risen, then remove the dutch oven and bake until desired color is reached.

A lot of bread baking is by feel and experience, so practice and don't be too discouraged if your first few times aren't perfect (they'll still be delicious).

/ck/ made its own recipe the other day.

CHOCOLATE CHERRY BARS
(Wild Man Dave Cake)

Cake
1 package of fudge cake mix.
1 21 oz. can cherry pie filling
2 eggs, beaten

Frosting
1 cup sugar
5 Tbs. butter
1/3 cup milk
1 cup chocolate chips

In large bowl, combine first 4 ingredients.
By hand, stir until well mixed.
Pour into prepared pan.
Bake 25-30 minutes, until toothpick in center comes clean.

In saucepan, combine sugar, butter and milk.
Boil 1 minute. Stir constantly. Remove from heat.
Stir in chocolate chips. Pour over bars.

>>14939051
Next up is a slightly modernized version of the classic Sauce Bordelaise. If you or someone you know loves a good steak, this is imo the absolute best sauce for it.

First up: beef or veal stock. If you want you can buy it but it's well worth making it for this- reduction type sauces are one of the areas where having really top notch stock is the most important.

Roast 5lbs bones- veal bones ideally- at 450F until very deeply browned but not burnt. You want some meat on them, and plenty of connective tissue, for maximum flavor and texture. A mix of knuckle bones, shanks, and oxtails is great. Remove the bones and put them into your stock pot. Cover with COLD water and slowly start bringing it up to a simmer, skimming off any fat, froth, and scum that rises to the top. You start the bones in the water before adding the mirepoix because bones sink and the veg floats- it's easier to skim these impurities off before the veg goes in. You can skip the skimming but leaving the impurities in leads to cloudier stock with a duller, 'muddy' flavor. As you start the bones in the water, toss 2lbs mirepoix- 1lb halved onions, 0.5lbs chopped celery, 0.5lbs chopped carrot- in the pan you roasted the bones in, toss them around to coat in the rendered fat, and roast until very deeply browned. Patience is key- that deep browning is where your depth of flavor comes from. Once they're done roasting, remove them and let them cool ehile the bones simmer. Once scum stops rising to the top- usually after an hour or so simmering- add your mirepoix some peppercorns, thyme and bay, and very gently simmer, skimming whenever you see foam or fat building up, about 8 to 10 hours, then strain your stock off.

>>14935810
>>14937450
This is the only retarded recipe I’ve ever seen that I would actually try because it’s probably alright

>>14938440
>>14938453
>probably uses store bought OJ
Why not just put HFCS directly into your dish instead of dancing around it like some kind of fairy faggot bitch?

>>14938751
If you want this but not shitty use melted butter instead of shitty plant oils

>>14936643

>>14939327
if you want to mess the recipe up use butter, that's my recipe and I tried it with melted butter and it does not come out right.

>>14939163

Meanwhile, prep your bone marrow. Get some good quality fresh marrow bones, and a pot of boiling water big enough to submerge them. Dip them in just long enough that the marrow shrinks away from the sides of the bone, then shock it in ice water. Usually these bones have a larger opening and a smaller one; starting from the narrow end, push the marrow through the bone and out the wide end. Use the handle of a wooden spoon or similar for longer bones. Chill the marrow thoroughly, keeping it well wrapped or covered as it will easily absorb flavors from your fridge. Once it's cold, dice it finely and return it to the fridge.

In a large saucepot, heat some rendered beef fat or oil. Sautee 2 minced shallots until softened and just barely starting to color, then deglaze with about 200mL red wine, and let it cook out until the wine is almost gone. Add about 500mL of your stock, and slowly reduce until it starts to thicken and get rich and glaze-y, but less thick than you want the finished sauce to be. At this point, slowly whisk in the chilled bone marrow, pausing between each addition to allow it to fully incorporate, until the sauce is as rich as you want it to be. This is essentially the same technique as mounting with butter, or making a light butter sauce. Season with salt, fresh cracked black pepper and good red wine vinegar or sherry vinegar.

>>14939337
Really? That looks identical to other banana bread recipes and I usually use butter myself, maybe it’s your cooking temp? I usually do it at about 350 instead, and sometimes I make peanut butter/Nutella banana bread as well so I’m no newfag to banana bread.

>>14939353
I found that the lower temperature works best as it allows the bread to cook better in a large loaf pan without burning. And the oil makes the bread much more moist than butter would.

Since everyone we make it for loves it, we must be doing something right.

>>14939353
>>14939383
>>14939337
>>14939327
You guys are doing it wrong, you should be aiming for a specific internal temp rather than reeeing over fat types

>>14939395
fuck off with your internal temperature.

>>14939403
sorry bruv can't do anyfin about it im stuck at 37c

>>14939403
206f. The knly time i use farrenheit is banana bread because i never bothered to convert it to c

>>14938708
You're exactly who I'm talking about.

>>14939395
I just stick a knife in it to see if it’s done, checking for internal temp sounds autistic
>>14939383
I’ll give it a try your way one day anon, the way I usually make it comes out great so not sure if it’s something to do with temp/oil or maybe we just use different ratios and different pans. I usually kinda eyeball it, so that might be a factor. At least we can both be based banana bread bros together and let that other guy take the fall as the faggot.

>>14939322
Does your grocery not carry fresh squeezed OJ?
Also there's a ton of brands that are completely additive free as long as you're willing to spend more than $2 on juice.

Also you can just squeeze in an orange if you feel like it, but I like eating fresh fruit and it seems like a waste.

>>14938861
fuck off cucklord

go eat some trees or better yet hang yourself on one

>>14939127
Needs one more stick of butter and beans

>>14935210
>hot dog
>microwave it
wa la

>>14939127
i lol'd too much at this

Posted this right at the end of the last one. I'm not sure if anyone actually saw it.

1 lb meat (I prefer 80/20 ground beef)
1 red onion
1 bell pepper
1 carrot
1 stalk celery
28oz stewed tomatoes
6oz tomato paste
1 can mushrooms
Garlic, basil, parsley, and black pepper to taste

Brown the meat in a large skillet over medium heat (80/20 won't require oil) and dice the vegetables. Remove the meat when it's brown and pour in the vegetables. Open the tomatoes and mushrooms, drain the excess water into the pasta pot and start the water while the vegetables cook. You want them soft and lightly browned. Add the pasta once the water boils, return the meat when the vegetables are soft, then pour in the tomatoes and start crushing. Add the mushrooms and tomato paste once the tomatoes are mostly crushed. Also add your spices, stir it up and taste for seasoning. Remove the pasta from the water when it's almost done and finish it in the sauce.

Attached is my favorite dry pasta, but use whatever you like.

>>14940174
I'm not a vegan

>Measuring flour and water by weight instead of by volume
Disgusting.

>>14940548
Yeah I can see how having very consistent results in recipes could make one retch.

>>14940588
if the water gets wet it will weigh more and ruin your recipe. volume is probably the better way to go.

>>14935210
>350g flour
What the fuck is a g?

>>14940548
Technically by mass

>>14940614
This is your brain on American education.

>>14940608
If the flour had water in it a cup of it would also have an incorrect amount. Weight and volume are interchangeable assuming density is constant.

>>14940614
short for gangster

>>14940608
>if the water gets wet

>>14940614
Please go back to your containment board

>>14940711
/ck/ is a containment board.

>>14940614
nice larp eurotard

>>14935242
Replace red meat with tuna, bake it as well. Way less miserable

>>14935704
west virginia
are these parts by volume or weight
I bet they'r delightful

Cottage Cheese Yeast Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 2 cups 4% cottage cheese
• 2 large eggs, room temperature
• 1/4 cup sugar
• 2 teaspoons salt
• 1/2 teaspoon baking soda
• 4-1/2 cups all-purpose flour

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°. Add the cottage cheese, eggs, sugar, salt, baking soda and 2 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; divide into 30 pieces. Shape each piece into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks.

>>14935210
Homemade meat sauce, smoked meat & onions

>>14935704
Philadelphia, they're Irish potatoes

>>14941112
thanks I was wondering what they were called

>>14935210
That is a fucking shitload of yeast.

Here are some of mine.

CHOCOLATE CHIP COOKIES
1 C butter, softened
1/2 C shortening
1 1/2 C dark brown sugar
1/2 C white sugar
2 eggs
4 t vanilla
4 1/3 C AP flour
2 T cornstarch
2 t baking soda
1 t salt
1 bag mini chocolate chips
Cream butter with shortening and sugar
Mix in eggs and vanilla
Combine dry mix separately
Mix dry into wet
Mix in chocolate chips
Scoop into 1/4, form into thick discs
Freeze
Bake at 350 for 15 minutes


SWEET POTATO CASSEROLE
3 lb sweet potatoes, roasted and peeled
3/4 C white sugar
Salt
Vanilla
2 eggs
1/2 C heavy cream
3 T melted butter
1 C brown sugar
1/3 C flour
1 C chopped pecans
6 T melted butter
Beat first 7 ingredients until smooth
Spread into buttered oval Corningware
Make crumble with last 4 ingredients
Bake at 350 for 30 minutes


CHOCOLATE CAKE
1 box Betty Crocker devil's food
2 cans Betty Crocker chocolate frosting
1 C mayonnaise
1 C cold water
3 eggs
Beat for 4 minutes
Split into two 9 inch pans
350 for 32 minutes


COBBLER
4 C fresh fruit
1.5 C sugar
1 C flour
1 T baking powder
1 C milk
1/2 C butter
1 t salt
Melt butter in 13x9 at 375
Cook fruit and 1/2 C sugar til bubbling
Mix remaining ingredients, pour on top of butter
Pour fruit on top of batter
Do not stir
Bake for 45 minutes


BOLOGNESE
2 lb ground chuck
1 lb ground pork
2 T oil
6 T butter
1 C chopped onion
1 1/3 C chopped celery
1 1/3 C chopped carrot
2 C milk
2 C white wine
3 C San Marzano (28 oz can)
Salt, pepper, nutmeg
Cook onions in oil and butter til translucent
Add celery and carrot, cook 2 minutes
Add beef and pork, salt and pepper, brown
Add milk, cook until evaporated, add nutmeg
Add wine, cook until evaporated
Add cut up tomatoes, cook until bubbling
Turn heat to low, cook minimum of 3 hours
Add water as necessary

My East-African Chapati recipe

- 2 cups All-Purpose flour
- 1tbsp coarse sea salt
- 1/2 cup green onions (stems)
- 1tbsp plus to taste vegetable oil
- 1/2 to 2/3 cup cold water
- (Optional) 1tbsp shortening or lard

Chop stems of green onion about an inch in length. Add flour, salt, vegetable oil and green onions to a bowl. Add water until just combined. Knead until elastic, cover tightly with plastic wrap or damp towel for 30 minutes.

On a flour dusted surface divide dough into four equal parts and form into balls. Roll out dough ball until 1/8 inch flat and circular. Rub in 1tbsp (or less) of vegetable oil on the surface of the dough. Roll the dough up away from you into a cigar shape (not too tight). Pinch one end of the dough log, then with your other hand wrap the other end around your pinched end in a spiral, then tuck underneath and meet end to end. It should look like a spiral seashell. Repeat, cover with plastic wrap, let rest 15 minutes.

Flour work surface, roll out dough again to 1/8 inch circles. Heat dry pan on medium high. Place dough in pan, brush top liberally with more oil. Flip once air bubbles form, brush next side with oil. Remove to plate after side is browned, about 30 seconds.

Should be layered, filling, chewy and savory with a nice almost salty kick from the green onion. I've had several Ethiopian nurses yell at me for making better chapati than their own mothers.

>>14941064
That crust looks bad, Anon.

>>14939507
I’ve always found fresh squeezed to be better than the store bought stuff regardless of whether it has anything added or not, and honestly I can understand feeling it’s a waste.

>>14935242
Its basically a more advanced hamburger helper.

>>14935210
pistacho, lemon, basil, olive oil blended makes for a fucking awesome pesto

>>14942560
Garlic?

>>14939031
Good

>>14942135
>mayonnaise in a chocolate cake recipe
do americans really

>>14943117
It's just eggs and oil, two traditional cake ingredients.

This might be ever so slightly off topic but I just bought the silver spoon and I love it. I now have both Italian and French cook books to start from. Is there any Japanese equivalent? Like the ''bible'' of japanese cuisine?

>>14942254
lol its the best thing about homemade pizza, the crust is always crispy on the outside and fluffy on the inside, i can confirm that pizza was delish, my take on the meatlover/carnivore pizza

>>14940614
Gallons, duh

>>14935210
Swedish meatballs.
3lbs ground beef
1-1.5lbs ground pork
1 large onion, finely diced
2 cloves minced garlic
4 torn pieces of white bread, no crust
1/2 cup milk.
3 eggs
2 teaspoons of thyme leaves
1/4 teaspoon of allspice
1/4-1/2 a nutmeg, grated
1 tablespoon worchestershire sauce
Salt
Black Pepper
Butter
Flour

Preheat oven to 400F
Take onion and then fry in butter until well browned.
Put your meats into a mixing bowl.
Mix bread, milk, and beaten eggs together to form a thick slurry.
Add onion, garlic, salt, and spices to the slurry.
Add slurry to the meat, and mix thoroughly.
Using floured hands and a floured surface make balls out of the meat. Size is up to you.
Place on a large baking tray and cook until well browned and internal temp reads 160F.
~40 minutes

Swedish meatball sauce.
16-24oz white mushrooms, thinly sliced
1/2 small onion, finely diced
2 cloves of garlic, minced
2 cups of beef stock
Either: 1 cup of sour cream OR 1 1/2 cup of cream OR 1 1/2 cup of milk mixed with 2 teaspoons of corn starch and 1 tablespoon of butter
1 teaspoon of worchestershire sauce
2 teaspoon of mustard
1 sprig of thyme
Salt
Black Pepper
Butter

Fry mushrooms in butter until well browned
Add onion and cook until browned as well.
Add garlic and cook until fragrant and no longer raw
Add in stock, and scrap off stuck on bits.
Add in thyme.
Bring to boil
IF USING milk or cream, pour into stock mix
IF USING sour cream, put sour cream into bowl and slowly add contents of pan to sour cream while whisking. Return to pan
Add mustard, worchestershire sauce and return to boil
Reduce to preferred thickness
Season to taste
~30 minutes

Both jobs can be done simultaneously.

>my tasty nachos
you will need:
-shredded cheese (any kind)
-bag of tortilla chips
-salsa
-hot sauce

spread the chips out on a plate. sprinkle cheese on the top of the chips. place in microwave for 30 seconds. pour salsa in a bowl and add hot sauce to taste. dip the nachos in the salsa for a tasty meal

>>14938781
>>14944671
Trying these, thanks.

>>14940284
I love me a nuked dog. I like going a bit over so the ends get kinda shriveled and look vaguely like a burn victim.

>>14942560
Just use walnuts, pistachio is so expensive. At least where I live. Pine nuts are usually shit so i go for the walnuts instead.

>>14945296
I've made meatballs that are basically identical to yours, but I fried them in a pan rather than roasting them. Came out great.

>>14936643
Tough meat, preferably beef
Potatoes
Carrots
Parsnips
Celery
Onion
Garlic
Stock, preferably beef
Flour
Butter
Oil
Thyme, Rosemary, Sage
Allspice
Vinegar
Salt
Pepper
Horseradish

Cut vegetables and meat into your preferred sizes
Bring some salted water to a boil - par cook the potatoes, carrots, and parsnips until not tender but no longer fully hard.
Add a small amount of oil to a pan, salt the beef and then brown off. Put in a deep pot.
Add some butter to the same pan and then add partially cooked potatoes to pan and brown off the outsides. Add to deep pot.
Do the same for the onions, celery, garlic, and partially cooked carrots and parsnips. Add to deep pot.
Make a roux, cook to a tan color. Pour in stock and bring to a boil. Pour into deep pot.
Add in herbs and Allspice to the pot. Stir together and bring to simmer.
When meat is tender and vegetables are tender, add in some horseradish and vinegar. Season to taste.

No measurements because this is a very customizable recipe.

Poor man's kale:

>few leaves of kale (let's say five)
>one large onion
>two medium carrots
>few potatoes
>few garlic cloves
>flour
>smoked red paprika powder
>oil
>salt and pepper

0. Dice the onion; carrots into thin circles; kale into thin strips (watch out that they are not too long); mince the garlic; potatoes into small cubes (put them in cold water so they do not go brown)

1. Boil water; cook kale strips for cca 5min; throw the water and get out the kale;
2. Sautee onions and carrots till onions are translucent;
3. Add kale and stir everything for a few minutes;
4. Add some salt in this stage;
5. Add potatoes;
6. Add water until everything is covered;
7. Put a lid on leaving some space for steam to get out, lower the heat and let it cook until potatoes are done;
8. Just before potatoes are cooked, take a pan, add oil (more than you would normally think of) and garlic. When the garlic lets its aroma out, add some flour and stir like crazy until you get a semi-thick consistency with golden-brown coloring. After that, throw in two teaspoons of red paprika, remove from heat, stir until it turns red, ans then pour i into the kale;
9. Stir and cook everything for 2-3min or until the water becomes thicker
10. Pour yourself a bowl, add some freshly ground pepper and enjoy your poor man's kale.

Feels like home...

>>14938124
al pastor roughly translates as country style, it's just a simple style of cooking.

>>14942135
Great bolognese recipe. Hats off to you.

I make it in a similar way. Although, instead of white wine I use red because I like the taste of it. Also, for some reason, I started to skip tomatoes altogether. Either way, it's delicious.

>>14935810
wa la

>>14943117
If you've never had a mayo cake then you haven't lived, it's 10x better, just don't think about it.

>>14937542
>whiskey

Doesn't seem authentic desu.

>>14939163
>>14939340
Nice, very classic, very rich.

>>14945771
Thanks, pal. It's Marcella Hazan's recipe that I've used for many years, it's mostly committed to memory. I've never tried it without tomatoes but I'd definitely try it if I was out of good tomatoes. I love bolognese.

I make these once in a blue moon. they come out pretty good

>>14945851
A more "authentic" recipe might use rice wine instead, and maltose instead of honey.

>>14935810
okay, but in what world is that a louisiana cajun recipe

>>14935242
>adding oil to the pasta water
This is how you know how to instantly disregard a recipe.

>>14939496
you're both faggots for baking like women

>>14948532
>baking
>woman activity
You can talk shit on baking regular bread but baking sweets is a sure way to get pussy, just ask ur mum