Let's share our recipe folders

[Anonymous No.3833439]

Hey, /ck/. Let's do the "take one, leave one" thing with recipes. If you save a recipe, leave one in return. Or, just be nice and leave some of your favorites.

Hardmode: No disgusting "BACON WRAPPED HOTDOG COVERED IN CHEESE PIZZA INSIDE A BURGER" crap.

Verticals/pic recipes and text recipes welcome.

[Anonymous No.3833445]

I'll dump some to start.

I really like chicken and shrimp, so prepare for a lot of that.

[Anonymous No.3833453]

>>3833439
Pike in sorrel sauce.

Get a fillet of pike. Skin on.

Score skin a few times. No salt or pepper (salt draws out liquid).

Sear in a fucking hot pan with a neutral oil (need that extra temperature). Add salt and pepper.

Prepare a roux using whatever oil is left from frying the pike. Deglaze with white wine, add fish broth, add heavy cream, white pepper, and sorrel. Stir viciously to get the flour all dissolved. Blend sauce.

Make a puddle of the sauce. Drag your spoon through it on the plate to make a effect. Put pike on top of puddle.

Garnish with parsley and a lemon slice.

[Anonymous No.3833466]

>>3833439
Lobster with perilla and chili.

Infuse some extra virgin olive oil with perilla leaves. Infuse a separate amount of olive oil with perilla. Season with salt pepper. Make add rice wine vinegar to the perilla oil.

Drop lobster into boiling water for a few seconds. Do not cook through.

Split lobster down lengthwise. Drizzle oil on lobster, salt, white pepper. Put in broiler for a few secs.

Remove and put drops of both infused oils on the lobster. Serve over a perilla leaf with some lemon wedges.

[Anonymous No.3833471]

[Anonymous No.3833474]

>>3833466
Note, drizzle with oil that is not the infused oil, as chili oil could burn and result in bitter flavors.

[Anonymous No.3833475]

>>3833471
Make your own butter crust, and use single serving size ramekins and we are good.

[Anonymous No.3833476]

[Anonymous No.3833480]

But it's the best fucking bacon wrapped hotdog covered in cheese pizza inside a burger recipe in the world you faggot!

>shitracha
.. and your recipe fucking sucks.

[Anonymous No.3833514]

[Anonymous No.3833519]

>>3833480
did it ever occur to you to use your hot sauce of choice? I've never even had sriracha, I substitute.

[Anonymous No.3833523]

ck.booru.org

now lurk more

[Anonymous No.3833529]

Zha Jiang Mian

1 lb ground beef
1 bunch scallions
a bit of chopped fresh ginger (omit as you please)
a good splash of oil
Fry the above ingredients together in deep pan until meat is lightly browned.
Add
3-4 heaped tablespoons hoisin or yellow bean sauce
1-2 tbs dark soy sauce, or to taste
1tsp - 2tbs sugar, to taste
salt to taste
chili to taste
1/2 ts white pepper
a beef bullion cube
a cup of water
and boil together for at least 15 minutes, stirring and scraping. Adjust seasoning, and server over freshly cooked wheat noodles with a heaped topping of sliced cucumber or scallions on top with a drizzle of sesame oil.
Mix up and eat.

[Anonymous No.3833541]

This is my personal favorite. I like putting a little less soy sauce and a little more orange juice than what it calls for though.

[Anonymous No.3833542]

>>3833519
Sriracha is not much like other hot sauces.

It's really fucking sweet and garlicky, and honestly, it's really weird. Good weird, but weird nonetheless. I like dipping hamburgers in it, which I'd never do with any other hot sauce.

[Anonymous No.3833550]

>>3833542
That actually sounds pretty good. I don't know if we have Sriracha in Brasil. I recently moved here from the US, some ingredients are a pain in the ass to replace.

Like sour cream. I love sour cream but there's none here.

[Anonymous No.3833559]

[Anonymous No.3833569]

>>3833550

look for crema fresca or something like that. i remember i bought some mexican jar of that stuff and i thought it was cheese but it was sour cream. good sour cream too.

[Anonymous No.3833570]

>>3833542
Shitracha only has heat and barely any flavor. It's one of the worst sauces I know of. Not enough heat to be a proper WET DEATH FART FROM THE DEVIL'S FIERY ASS sauce and not enough flavor to be worth it to put in anything. It just fucking sucks.

[Anonymous No.3833580]

>>3833570

Sriracha tastes like hot garlic mayonaise. It's more garlicky than damn near any fucking thing short of garlic itself. But I agree that's it's not super spicy, I'd say it's averageish for supermarket hot sauces.

[Anonymous No.3833581]

>>3833580
I am not sure where you get the mayo taste from... I can't even imagine sri racha having a mayo quality.

[Anonymous No.3833588]

>>3833581
I just taste tested some out of my fridge to make sure it matched my memory, and it's creamy.

It's really strangely creamy for a hot sauce. Additionally, it's super sweet and very bright and moderately salty. Every other aspect of it's flavor profile is drowned in a tidal wave of garlic, except for a single note of citric acid somewhere on a tiny lifeboat amidst the storming sea of garlic trying to shoot up signal flares.

And I just read the ingredients. Peppers, sugar, salt, garlic, vinegar. So, no citric acid, I was wrong on that one, but otherwise yep...

[Anonymous No.3833620]

>>3833588
Different person, but i have to say i got some sriracha due to everyone telling me how orgasm-inducing it is.

It just tastes like a mild hot sauce just trying to taste oriental in general. I dislike it.

[Anonymous No.3833633]

I made this for my dad after he came home from the hospital after a scary accident and we bonded over it. I skipped the sauce part by adding garlic salt, lemon pepper, and a smidge of McCormick "Meat Tenderizer" (doesn't really tenderize but gives good flavor) to the meat. He was really proud of his daughter that day. I realize this vertical isn't the best, but it gave me the cool idea.

[Anonymous No.3833638]

I haven't saved anything yet, but I'm going to leave this here regardless because everyone should make it at some point in their lives. For amerifags: use a good handful of crushed shredded wheat to replace the wheat bisks and a strong black tea like irish breakfast.

[Anonymous No.3833724]

[Anonymous No.3833727]

[Anonymous No.3833729]

[Anonymous No.3833731]

[Anonymous No.3833735]

[Anonymous No.3833739]

>>3833735
Oh dear god please post the rest!

[Anonymous No.3833740]

>>3833529
Use fermented black beans and also put some small potato chunks.

Also small shrimp (dried if possible) and lots of garlic.

Serve with egg omlette strips and cucumber batons.

[Anonymous No.3833742]

>>3833739
I'll post a few more, there's like 40 of them. I'm picking the best :)

[Anonymous No.3833747]

[Anonymous No.3833750]

>>3833742
Would you mind uploading the rest in a .rar or something? I'd be super happy as I'll have to make around 300 or so cupcakes for my daughters 12 year birthday.

[Anonymous No.3833761]

[Anonymous No.3833767]

>>3833750
It took a few tries but I found the website where I got them for you, enjoy!

http://mingmakescupcakes.yolasite.com/

[Anonymous No.3833770]

>>3833767
Thanks a million!

[Anonymous No.3833776]

>>3833581
it's the sugar and creamy texture

[tacocat No.3834007]

Thank you for those cupcake recipes

[tacocat No.3834011]

[tacocat No.3834014]

fuck this new captcha.

Can't moot just put captcha on the shitty spam boards like /b/?

[tacocat No.3834016]

summer is coming to an end. I think that means winter is coming.

[tacocat No.3834022]

[tacocat No.3834026]

guess I'll stop if nobody else is here

[Anonymous No.3834030]

>>3834014
No, because the slow boards are the ones most susceptible to spam. Why do you want /ck/ to burn in the flames of coloured squares?

[Anonymous No.3834036]

>>3834016
> andouille

inb4 if you're american it is impossible for you to know what french andouille tastes like

[Anonymous No.3834038]

Ginger marinade for meats or for tempeh, if you're a reel nigguh.

Soy sauce
Balsamic Vinegar
Rice Vinegar
bit of Sesame oil
bigger bit of olive oil
Honey
Fucktons of fresh ginger
Couple cloves o' garlic

(I don't measure, your results may vary.)

Put that shit in a bottle and shake it up.

[Anonymous No.3834039]

1/4 cooks illustrated

[Anonymous No.3834041]

>>3834039
2/4

[Anonymous No.3834042]

>>3834036
Who the fuck cares about french andouille when you're dealing with a GUMBO dish?

inb4 mixed breed acadians and native americans are french

i already know it's coming you nationalist fucks

[Anonymous No.3834046]

>>3834041
3/4

[Anonymous No.3834048]

>>3833439
Eggs with Tomatoes.
Mix eggs with a bit of corn starch, scramble.

Cut some ripe tomatoes into wedges, lightly fry. Remove. Now blanch a few ripe tomatoes to remove the skin. Smash. Fry that in oil with the tomatoes, add sugar to taste, add a tiny amount of tomato ketchup. Add eggs and simmer for a few seconds. Plate with fried tomato wedges.
That's traditional, but i like to add tomato paste to add another dimension to the flavor.

Another one is Red braised pork.

Get pork belly. Cut into 1" by 1" cubes. Fatty belly is good.

Get unrefined rock sugar (should have a nice golden or yellowish color)

Get shaoxing wine, if can't find, dry sherry is ok.

Get dark soy sauce.

Start by putting some of the powdered rock sugar into the oil until molten. Add star anise and sichuan peppercorns. Make sure not to burn any of these ingredients. Then add the pork and brown. Add shaoxing wine and light the vapors (optional, in my opinion adds some flavor). Add water, and a few pieces of carrot/radish cut into rolling wedges. Add soysauce and some tangerine peel. Add the remaining rock sugar to taste. Add a some minced garlic.

Reduce sauce to a glaze, possibly thickening with cornstarch. Serve with rice.

[Anonymous No.3834050]

>>3834046

[tacocat No.3834090]

[Anonymous No.3834377]

bumping for more recipes!

[Anonymous No.3834379]

I had this cupcake one(and number 30)- thanks for all the others!

[Anonymous No.3834384]

[Anonymous No.3834385]

[Anonymous No.3834390]

[Anonymous No.3834395]

[Anonymous No.3834398]

[Anonymous No.3834401]

[Anonymous No.3834404]

[Anonymous No.3834415]

[cuprous !u.oxideCyE No.3834418]

it's like i'm really on /ck/ in 2009 again

no, really, the other day i came back here for the first time in years
when did /ck/ actually get a userbase

[cuprous !u.oxideCyE No.3834421]

>>3834398
>"Greenies"
>cannabis is nowhere in ingredients
what the fuck is this shit

[Anonymous No.3834430]

I'll probably try this out next week.

[Anonymous No.3834432]

>>3834418
I think there are good days and bad days around here is the gist of it... Pic is just for fun(though i'd love to see someone make it haha).

[Anonymous No.3834437]

[Anonymous No.3834438]

[Anonymous No.3834448]

[Anonymous No.3834450]

[Anonymous No.3834455]

[Anonymous No.3834463]

[Anonymous No.3834468]

[Anonymous No.3834472]

[Anonymous No.3834838]

[Anonymous No.3834841]

[Anonymous No.3834845]

[Anonymous No.3834850]

No you 50's posting cock
I know you got those from that food gore thread. I did not dump them there for you to ruin perfectly good threads.

[Anonymous No.3834888]

[Anonymous No.3834889]

[Anonymous No.3834893]

[Anonymous No.3834896]

[Anonymous No.3834897]

[Anonymous No.3834898]

1/2

[Anonymous No.3834899]

2/2

[Anonymous No.3834903]

[Anonymous No.3834902]

[Anonymous No.3834904]

[Anonymous No.3834905]

[Anonymous No.3834907]

[Anonymous No.3834908]

[Anonymous No.3834909]

[Anonymous No.3834911]

[Anonymous No.3834914]

lots of great recipes i haven't seen on /ck/ before

props anon.

i don't have much to contribute other than a split pea soup "recipe" that i make in the winter:

1 bag of yellow split peas (I use whatever Goya sells, might be 1 lb)
small-diced mirepoix, 2:1:1 ratio based on whatever medium onion i have (this is always a really rough approximation)
1/4 a head of cauliflower, chopped up fine
6 cups of water or vegetable stock
paprika, salt, pepper, EVOO, regular olive oil, white vinegar

i cook the mirepoix in non-EV olive oil until soft, then i add in the cauliflower, peas, and stock. i bring to a boil, then i cook covered for at least 90 minutes, usually closer to 2 hours, or until everything disintegrates into mush. feel free to stir and add liquid as necessary.

once it's the texture you like, season to taste with salt, pepper, paprika, white vinegar (one capful at a time), and EVOO.

i use a bell-pepper-infused high quality EVOO from California with its own spicy, grassy notes in addition to the pepper flavor. the high quality oil is key, and if you don't have pepper-infused oil on hand i'm sure you could just cook 1 part red pepper in with your mirepoix. i'm actually about to run out of the oil and i can't afford more. so come winter time i'm going to have to try this modification myself.

[Anonymous No.3834919]

[Anonymous No.3834920]

[Anonymous No.3834924]

[Anonymous No.3834925]

[Anonymous No.3834927]

[Anonymous No.3834928]

[Anonymous No.3834931]

That's all I have from the Redwall cookbook; I know there's more out there but this is all I was able to save. If anyone else has any more, please share.

[Anonymous No.3834933]

one sweet potato, skinned and sliced into thing fries
1tsp each of:
salt, pepper, cayenne, vegetable oil, cinnamon
So...basically just mix the fucking spices into a sauce/marinade, saturate the fries in this. Put the fries on a metal pan not touching each other. Bake that shit for ten minutes at 400 degrees fahrenheit, flip those bitches over and do another ten. Let them cool, and enjoy your healthy sweet potato fries that don't taste like shit.

[Anonymous No.3834979]

[Anonymous No.3835061]

>>3834030
4chan.hta and .js have been dealt with in different ways than the captcha.

[Anonymous No.3835084]

I'd love to share some recipes, but I don't know which to pick, because I have 99999999 of them, lol.
Appetizers?
Meats?
Veggies?
Side dishes?
Desserts?
Breads?
Sauces/condiments?
Seasoning mixes?
"ethnic" foods?

What should I post??

[Anonymous No.3835088]

>>3835084

meats, veggies, sauces

I'm selfish

[Anonymous No.3835096]

>>3835088
Okey dokey. BRB.

[Anonymous No.3835111]

>>3835096
Here's an old standby that's easy and tastes awesome.

Whiskey Chicken (serve with rice or noodles)

INGREDIENTS

* 4 skinless, boneless chicken breast halves - cut into 1/2 inch pieces
* 2 tablespoons soy sauce
* 1/4 teaspoon garlic powder
* 1 cup pineapple juice
* 3 tablespoons bourbon whiskey
* 1/8 teaspoon ground black pepper
* 1 tablespoon brown sugar

DIRECTIONS

1. Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).

2. In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.

[Anonymous No.3835120]

>>3835111
8 short ribs (boneless or bone-in)
salt and pepper
olive oil
1 large red onion, chopped
3 - 4 cloves garlic, peeled
1/2 bottle red wine
1 small can tomato puree
veal or chicken stock
bay leaf
sprigs of fresh thyme


Preheat broiler on high. Place ribs on a baking sheet and place about 3 inches under broiler. Broil ribs till browned, then flip and broil the other side.
When both sides have browned, remove from oven and set aside.
In an oven safe pan, saute chopped onion in olive oil until soft. Add whole peeled cloves of garlic and tomato puree and cook a few minutes to release the flavors. Add 1/2 of the red wine, and allow to cook down a few minutes. Add the rest of the wine along with the ribs, bay leaf, and thyme sprigs. Add enough stock to bring the level of liquid 3/4 of the way up the ribs. Bring to a simmer and then place in a 325 degree oven for two hours. Remove from oven. Let rest a few minutes, then remove ribs to a platter. Stir the sauce, and remove the bay leaf and thyme stems. The sauce should have thickened up considerably in the oven, but if not, you may simmer it on the stove top, uncovered, for awhile to cook it down. Place the ribs back in the sauce to soak it up before serving. Serve with garlic mashed potatoes.

[Anonymous No.3835122]

>>3835120
Whoops, forgot the title - Braised Short Ribs

[Anonymous No.3835143]

>>3835122
Sweet Potato Pizza Dough:

1 medium sweet potato, cooked (I baked mine)
2 pkgs. active dry yeast, or equivalent
3/4 cup warm water
2 cups (plus more if needed) flour
1 teaspoon salt
2 teaspoons sugar
olive oil
seasonings, if you want your dough flavored (I used oregano, crushed red pepper and garlic)

In a small bowl, combine yeast and warm water and allow it to proof. In a large bowl, mix your dry ingredients - flour, salt, sugar, and seasonings. Then mix in your cooked sweet potato. Mix well until it's crumbly looking and the sweet potato is well incorporated. Make a well in the center of the dough and add the yeast mixture. Mix well until the dough is knead-able. (You may find you need to add more flour, depending on how much moisture the sweet potato adds to the dough.) Turn dough out and knead for five to ten minutes, until it's smooth and pliable. A good way to tell if the dough is ready is to pinch it, and if it feels like your earlobe, it's good. Oil a bowl with olive oil, turn the dough over in it well to coat it with the olive oil, then cover with a cloth and allow to rise in a warm place for about an hour or until doubled in bulk. Punch down, turn out and now your ready to make pizza! Once you have your pizza assembled, bake at about 490 to 500 degrees (depending on your oven, mine does better at 490) for about...gosh I don't remember how long it took, not long, I want to say maybe 7 to 10 minutes?

[Anonymous No.3835146]

>>3835143
Chimichurri Sauce:
-
1/2 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
2 minced shallots
1 teaspoon minced basil, thyme or oregano, or mixture
Salt and pepper to taste

Combine all ingredients and let set for at least 2 hours before serving.

[Anonymous No.3835156]

>>3835146
Asparagus Salad with Toasted Walnuts and Mizithra

1 bunch asparagus
2 tablespoons fresh tarragon, leaves removed from the stem
1 cup walnuts, toasted
Kosher salt and cracked black pepper
1 lemon, juiced and zested
1/2 cup extra-virgin olive oil
1/4 cup Mizithra cheese, shaved into small curlicues

Preparing the asparagus. Remove the woody stems of the asparagus stalks. Bend the thick end of each stalk and look to see where it wants to break. Break it off there. Bring a pot of salted water to a boil and blanch the asparagus for just a couple of minutes. Remove and drop into cold water to stop the cooking. Slice asparagus into 1/2 inch pieces, place in a bowl and add tarragon leaves.
Toasting the walnuts. Put the walnuts into a small skillet. Set the skillet over low heat. Allow the walnuts to toast, tossing them every few minutes, until they are browned and you smell toasted walnuts, about 10 minutes.
Making the vinaigrette. Put the lemon juice, zest, and a pinch of salt and pepper into a small bowl. Stir while you slowly drizzle in the olive oil. (You can also do this in a jam jar with a lid or with a stick blender if you want the dressing to be fully emulsified.) Drizzle a bit of vinaigrette over the asparagus and tarragon and toss. Add the toasted walnuts and the curlicues of Mizithra. Eat.

[Anonymous No.3836973]

[Anonymous No.3837050]

b-b-b-bump

[Anonymous No.3837053]

Kackza na Dziko – Hunter’s Style Roast Duck

Ingredients:
1 whole duck or chicken
6 peppercorns
5 juniper berries
2 tbs. allspice
3 bayleaves
2 cloves
1 tbs. ginger
3 cups water
1/3 cup vinegar
3 tbs. flour
½ tbs. sugar
Instructions:
Crush together peppercorns, berries, allspice, bay leaves, cloves, and ginger. Boil in 3 cups water, let simmer for 10 minutes. Remove innards from duck/chicken and set aside; place duck in roasting pan and pour the herb water over it. Let marinate overnight.
Remove duck from marinade, rub with salt, and let stand 1 hour. Place on rack in roasting pan with greens from herb water, and roast at 350 degrees for 25 minutes per pound of meat. Baste with marinade every 25 minutes.
In the meantime, cook innards in 3 cups water until tender, adding liver in the last few minutes. Strain the innards out and add pan-drippings from the roasting duck, sugar, marinade, and salt/pepper to taste. Serve duck with innards stock.

[Anonymous No.3837070]

20 Garlic Clove Chicken

1 tbsp butter
1 tbsp olive oil
2 lbs chicken leg quarters
20 garlic cloves, peeled
2 cups cherry tomatoes
½ tsp. salt
¾ cup chicken broth
¼ tsp freshly ground black pepper
¼ cup shredded basil leaves
24 (1/4 inch thick) slices baguette

1. Preheat oven to 425 degrees.

2. Heat butter and oil in a heavy ovenproof skillet over medium high heat. Add chicken and cook until browned (about 5 minutes per side). Remove chicken to a plate.

3. Add garlic to pan and cook until it begins to brown, about 1 minute, stirring frequently. Return chicken to pan on top of garlic. Sprinkle with tomatoes and salt. Add broth.

4. Cook, in the oven, 30 minutes, or until chicken is done. Sprinkle with pepper and fresh basil. Serve with baguette slices.

[Anonymous No.3837125]

Anyone got a recipe for orange chicken?

[Anonymous No.3837156]

>>3837125
you mean like the american-chinese restaurant version?

follow the recipe for OP's general tso except put in less sriracha and hoisin sauce and instead put in some freshly squeezed orange and lemon juice and some orange zest.

[Anonymous No.3837221]

It's not a recipe itself, but, I'm sure their's a few people here who can appreciate the information in this picture.

[Anonymous No.3837246]

>>3833471 Pillsbury crust

[Anonymous No.3837264]

>>3837221
>eating the brain will give you Creutzfeldt-Jakob disease
>wat
>mfw

[Anonymous No.3837311]

>>3837125
this
>>3833541

This recipe is great.

[Anonymous No.3837325]

>>3834395
This is straight out of one of those '50s food gore ads

[Anonymous No.3837332]

/r/ fried chicken recipe

my aunt refuses to give me hers

[Anonymous No.3837357]

>>3837332
Too lazy to look it up, but Alton Brown's pan chicken recipe from Good Eats is actually pretty goddamn delicious, just look it up on Food Network's site

[Anonymous No.3837375]

>>3837332
Your aunt is a bitch

Captcha related, it's hoar dyingtz

[Anonymous No.3837572]

>>3837264
From wikipedia:
Cannibalism has also been implicated as a transmission mechanism for abnormal prions, causing the disease known as kuru, once found primarily among women and children of the Fore people in Papua New Guinea. While the men of the tribe ate the body of the deceased and rarely contracted the disease, the women and children, who ate the less desirable body parts, including the brain, were 8 times more likely than men to contract kuru from infected tissue.

I guess that's what the information came from.

[Anonymous No.3837610]

>>3834931
I loved those books as a kid, never knew a cookbook was made.

[Anonymous No.3838211]

[Anonymous No.3838215]

>>3837332
take chiken, fry chiken

problem solve

[Anonymous No.3838245]

>>3838211
that lamb burger...
it sounds delicious.

[Anonymous No.3838885]

taco bell verde sauce


1 lb. fresh tomatillos
3 large jalapeno peppers, seeded
1 medium onion, chopped
2 cloves garlic
6 sprigs of cilantro, stems removed
2 cups chicken broth
1 T. vegetable oil


Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos and peppers in chicken broth for 10 minutes. Strain, reserving broth.
Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix until almost smooth. Heat oil in frying pan until very hot. Add the tomatillo mixture and cook for 4-5 minutes, stirring constantly until dark and thick. Add reserved broth to mixture and bring to a boil. Reduce heat and cook until thickened, about 10 minutes, stirring occasionally.

[Anonymous No.3840062]

>>3838885
delicious

[Anonymous No.3840107]

[Anonymous No.3840109]

[Anonymous No.3840110]

[Anonymous No.3840129]

from my fine cooking magazine
damn I love this recipe

[Anonymous No.3840490]

[Anonymous No.3840562]

[Anonymous No.3840566]

[Anonymous No.3840572]

[Anonymous No.3840603]

>>3840562
Anyone tried this one? 'Nutmeg and clove in mac n cheese? Does it work?

Sorry it's text but it is easy and good:
3 oz of cream cheese
2 1/2 cups of powdered sugar, sifted
1/2 cup peanut butter
pinch of salt
Beat cream cheese then add peanut butter ,salt and sugar...Using your hands ( very clean hands !! ) mix well then press into a 9x9 pan...Chill until firm...Cut into small bars and enjoy !

[Anonymous No.3840604]

>>3840603
Forgot title- it's Cream Cheese Peanut Butter Fudge. Probably good with other nut butters too!

[Anonymous No.3840695]

Csabai Scrambled eggs

dice some Csabai kolbász (spicy hungarian sausage, if unavailable, use some salami)
dice an onion
put these on a dry pan, fry until the Csabai is crunchy
pour eggs into pan
add salt and pepper
if you substituted Csabai for salami, add paprika
scramble
serve with bread and tomatoes

[Anonymous No.3840723]

>>3840695
They have this in the Americas, too. It's called chorizo and eggs here. I was surprised when I moved to American to find that Mexican chorizo is more similar to Csabai sausage than to Spanish chorizo.

[Anonymous No.3840932]

>>3833638
...what does this actually taste like?

Also if the wheat bisks things are a common item they can probably be found in the ethnic isle. I know they have shit like those digestive biscuits.

[Anonymous No.3841159]

thanks

[Anonymous No.3841447]

>>3833559
Damn that sounds good as hell, but I don't have a mixer.

[Anonymous No.3842335]

>>3841447
Hey does anyone know how to convert the most used ingredients (butter, sugar, flour, salt and the like) into grams.
I live in Germany and sofar I couldn't find a measurment tool for cups here. The last time I used a converter I wanted to make pancakes, and ended up thanks to the conversion with su much salt in the dough that taking one bite from the pancakes made you feel as if your inner organs were starting to malfunction.

To participate in the topic:
Apple balls
You take roughly the same amount of sugar and butter and mix it.
Add some cinnamon to that, just as much as you like.
If that is done you take an amount of small choped apples (cube form works well) comparable to the amount of butter maybe a bit less (you will see once you mix it up), also add some pulverizde zwieback to the dough aswell.
Mix that all up again.
Squirl one egg and and form balls from your apple dough and roll them in the egg.
Panade the balls now in I think its called breadcrumbs (in German its Paniermehl) and fry/cook them in claried butter (German its Butterschmalz, so I hope claried butter is correct).
Take the balls out before they start to leak, becarefull with them as the crust is sensitive.
Eat them like that or maybe with some vanille sauce.

[Anonymous No.3842380]

>>3837332

[Anonymous No.3842382]

>>3842380

[Anonymous No.3842389]

>>3842382
This spice blend has worked out well enough for me in AB's recipe

[Anonymous No.3842412]

[Anonymous No.3842416]

>>3842412
That just sounds like an extremely unappealing texture.

[Anonymous No.3842418]

>>3842416
The other day I saw a blog where they just took some bacon and ground it up and made a burger. To top it off, they stuffed it with cheese. I was impress.

[Anonymous No.3842422]

>>3842416
the jam part? It's just a buzzword. It's just heavily cooked down onions mixed with chopped bacon.

[Anonymous No.3842425]

>>3842418
That sounds retarded

>>3842422
But.

That's not a jam.

God damn it, fuck people.

[Anonymous No.3842430]

>>3842425
That is fucking exactly what I said. On the subject of jams though, pepper jams are good for hamburgers

[Anonymous No.3842432]

>>3842430
I know.

It's just.

I'm having a hard time processing how someone would call something a jam that isn't a jam.

I

Why?

[Anonymous No.3842433]

>>3842430

>>3842432
Because it has a texture similar to jam?

[Anonymous No.3842437]

>>3842433
then call it a paste or a mixture or a spread or whatever.

But it ain't fuckin' jam.

[Anonymous No.3842440]

I've yet to make this one. I copied it because it was the magazine's dish of the year and that caught my attention.


>>3842437
Paste is unappetizing sounding, mixture is too general, and spread generally inspires images of creamy mayo-based spreads. "Carmelized onions" is too familiar. Lrn 2 shameless marketing stunts.

[Anonymous No.3842445]

[Anonymous No.3842449]

This was shockingly good for a promotional recipe

Ketchup-glazed roasted potatoes

Place three pounds of quartered potatoes in a single layer in a baking dish and pour half a cup of oil over them. Add 4 minced cloves of garlic, 2 tsp of dried rosemary, salt and pepper to taste and toss well to coat with the oil. Bake the potatoes for 15 minutes in an oven preheated to 400°F.
Prepare half a cup of chicken stock blended with two tablespoons of Sir Kensington's Gourmet Scooping Ketchup.
Add the stock, toss and bake for 10 minutes more. Add two tablespoons of lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. Finally, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.

[Anonymous No.3842450]

>>3842449
>ketchup

Stopped reading there.

[Anonymous No.3842454]

[Anonymous No.3842457]

[Anonymous No.3842458]

>>3842450
Not that guy, but it's surprisingly tolerable when cooked and/or diluted; I normally can't stand the stuff (with the exception of German curry ketchup) but god damn it's good when cooked with hit rice and eggs.