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Thread: the cooking connection

  1. #1
    Lola Rose
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    Default the cooking connection

    So, I had an idea for a cool thread.

    The poster in the previos post will mention a recipe that's good, and using an ingredient from that recipe, the replier will add another link to the chain, adding their own recipe!. I think it'll be a cool inspiring idea for all the chefs, (and a good way to use up leftover ingredients).

    k. I'll start: This is a nice party recipe, it's so yummy and easy to eat, and a little healthy! Plus it takes like 5 minutes!

    tofu stuffed mushrooms.

    cremini shrooms w/ no stems, firm tofu, curry, cyanne, cumin,egg, breadcrumbs, evoo

    1.mix tofu with a 1/2 tbsp curry and a pinch or two of cyanne, and a 1/2 tsp of cumin
    2.Stuff shrooms with tofu mixture
    3. dip in egg wash
    4. cover in breadcrumbs
    5. sautee in 1/4 inch oil untill both sides (top and bottom) are nice and crisp and brown.
    6. enjoy.
    Last edited by Lola Rose; 06-06-2007 at 01:49 PM. Reason: clear

  2. #2
    Kaylinn
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    Default Re: the cooking connection

    So...

    Take 1 ingredient from your recipe and post my own recipe with that ingredient in it?

  3. #3
    Yekhefah
    Guest

    Default Re: the cooking connection

    That sounds good! This is K's recipe, but what the hey, I'll post it because it's yummy...

    Melt 2 Tbsp butter over medium-low heat in a skillet. Saute half a head of fresh chopped garlic until just golden, then add quartered mushrooms. Keep sauteing until mushrooms are mostly cooked, and pour in enough red wine to almost cover the mushrooms. Turn the heat down to low and simmer. This will simmer for a long time until the buttery wine is reduced to a thick gravy (it takes anywhere from 30 minutes to an hour). You have to stir it fairly often to keep from burning it. When it's done, spoon it over bread and enjoy.

    When we feel especially decadent, we'll toast some really good quality bread and then spread it with garlic hummus, and top it with this stuff. We call that "bliss in a bite."

  4. #4
    Lola Rose
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    Default Re: the cooking connection

    Quote Originally Posted by Kaylinn View Post
    So...

    Take 1 ingredient from your recipe and post my own recipe with that ingredient in it?
    yes'm!

  5. #5
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    Default Re: the cooking connection

    Ok, I'll take the garlic from K's recipe and add my own:

    Chicken with 40 cloves of garlic (since the garlic is roasted,trust me, you won't stink!)

    From "Epicurious":

    Chicken with 40 Cloves of Garlic

    ingredients:

    1 (4-lb) chicken
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 scant cup olive oil
    2 fresh parsley sprigs
    1 fresh rosemary sprig
    1 fresh thyme sprig
    1 fresh sage sprig
    1 bay leaf (not California)
    1 celery rib
    40 garlic cloves, peeled (from 3 to 4 heads of garlic)
    Toasted Baguette slices

    Preheat oven to 350°F.
    Rinse chicken and pat dry. Sprinkle inside and out with salt and pepper. Tie legs together with kitchen string and fold wings under chicken.

    Heat oil in a 6- to 8-quart wide heavy ovenproof pot over moderately high heat until hot but not smoking, then brown chicken, turning it carefully, until golden brown, about 10 minutes. Transfer chicken to a plate.

    Tie herbs and celery together with string to make a bouquet garni and add to pot along with garlic cloves. Put chicken, breast side up, on top of cloves and bake, covered tightly, in middle of oven, basting twice, until cooked through and an instant-read thermometer inserted 2 inches into fleshy part of a thigh (avoid bone) registers 170°F, 30 to 40 minutes.

    Transfer chicken to a cutting board, reserving pan juices, and let stand 10 minutes. Cut chicken into serving pieces and spread roasted garlic on toasts. Serve chicken drizzled with some of reserved pan juices.

    I know it sounds like a lot, but you're only prepping for 15 minutes and this is sooo good. The garlic turns soft and sweet like a spread. This is wonderful for a special romantic dinner or even a Sunday gathering with friends.

  6. #6
    Veteran Member BmiWMT14's Avatar
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    Default Re: the cooking connection

    Ok so I will take thew salt, pepper, garlic, and Bay Leaf from DA recipie, and give you Country style boneless pork ribs. I got this recipie from a Emeril Live episode:

    Country Style Pork Ribs:
    6 pounds country style pork ribs
    1/2 cup liquid crab boil
    1 head garlic, cut in 2 pieces
    2 ribs celery, cut into 3-inch lengths
    1 large onion, quartered
    2 carrots, washed, ends trimmed, and quartered
    3 bay leaves
    2 tablespoons salt
    2 teaspoons Essence, recipe follows
    1 teaspoon whole black peppercorns
    Barbecue Sauce:
    1/4 cup vegetable oil
    2 small onions, finely chopped
    1/4 cup minced garlic
    1 teaspoon crushed and toasted cumin
    1/2 teaspoon cayenne
    2 cups ketchup
    1/2 cup freshly grated horseradish
    1 cup malt or cider vinegar
    2 tablespoons soy sauce
    1/2 cup dark brown sugar
    4 teaspoons Worcestershire Sauce

    In a large pot, combine all the rib ingredients and enough water to cover by 1-inch (about 12 cups) and bring to a boil over high heat. Reduce heat to a slow boil, cover the pot, and cook for 1 to 1 1/4 hours, or until ribs are very tender when pierced with a fork.

    While the ribs are cooking, prepare the BBQ sauce. In a medium, non-reactive saucepan, over medium-high heat, heat the oil. Add the onions, and cook, stirring, until soft, about 4 minutes. Add the garlic, cumin and cayenne pepper and cook, stirring, for 1 minute. Add the ketchup, horseradish, cider vinegar, soy sauce, brown sugar and Worcestershire sauce and stir to mix well. Reduce heat to medium-low and simmer until thickened and the flavors have married, about 20 minutes. Set aside.
    Preheat the oven to broil. Line 2 baking sheets with aluminum foil. Using a slotted spoon, carefully transfer the ribs to one of the prepared pans. Blot any excess liquid with paper towels, and discard the vegetables and cooking liquid. Spread half of the BBQ sauce over the 2nd lined pan. Lay the ribs flat over the sauce, and spoon the remaining sauce over the ribs to coat generously. Broil until the sauce is caramelized, about 10 minutes. Remove from the oven and serve immediately.
    Essence (Emeril's Creole Seasoning):
    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried leaf oregano
    1 tablespoon dried thyme

    Combine all ingredients thoroughly and store in an airtight jar or container.
    Yield: about 2/3 cup
    You Cant Quit until you try, You cant live until you die, You Cant learn to tell the truth until you learn to lie.You Cant Breath Until you choke,You gotta Laugh When your the Joke, Theres Nothing like a funeral to make you feel alive! Will you swear on your life, that no one will cry at my Funeral!
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  7. #7
    Kaylinn
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    Default Re: the cooking connection

    OK. I will take the celery and onion and give you the worlds best chicken noodle soup ever. ( from memory)

    Get a rotisserie chicken from boston market or something.

    Put it in a big pot, cover with chicken broth and some water.

    Add carrots,a few cloves of garlic, onion and celery, a bay leaf, 1 t. of poultry seasoning, and whatever other spices you like. bring to boil, turn heat down to let simmer for an hour.

    after an hour, remove chicken, drain broth, discard veggies and bay leaf.

    Return broth to stove on high heat,bring to boil, add 2 cut carrots,( I put in fresh veggies, cause the ones you used to make broth get to soft and I dont like it. I only like carrots in my sopup, but if you like the onion and celery, then add a few of thoes as well)
    You can add back in the chicken if you like, cut into chunks.

    Put in noodles. I have tried homemade noodles, btu they just dont go in this recipe, just buy some wide egg noodles and add thoes. Abotu 1 1/2 cups.

    When noodles done, serve soup with some hot bread. ( you can add a little parm cheese, it gives soup a great flavor)


    This chicken noodle soup is awesome!! The rotisserie chicken gives it incredible flavor.

    from this recipe

    Only I use the rotisserie chicken instead, and leave out the cornstarch, cause I dont liek the gelatinous consistancy, if you want to thicken the soup, use a little flour mixed in water)

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