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Cooking Thread


I'm a vegetarian so I'm usually making anything that has tofu in the mix. Tofu-fiend over here. My most common recipe is a tofu stir fry with some veggie burger bits.

I also LOVE to bake. I'll use anything as a pretext to bake something. "Oh you have an interview tomorrow? Cool I'll bring some muffins over."

Kit H. Ruppell

Exterminieren! Exterminieren!
I do very litle cooking, but in the spirit of a national holiday that I care little about, I'd like to say that this looks delicious
And more than a little excessive.


Hare Boi
I came away from college this week with 10 pounds of chocolate pecan bread pudding with rum chocolate toffee sauce.



Squeezing the Charmin
Made shrimp creole because it was easy, and I'm a fiend for shrimp. Served with an assload of Sriracha.

Shrimp Creole

Prep Time: 25 mins | Cook Time: 15 mins | Servings: 4 servings | Difficulty:


1 pound fresh or frozen medium shrimp in shells
1 medium onion, chopped (1/2 cup)
1/2 cup chopped celery
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons butter or margarine
1 ounce can diced tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 - 1/4 teaspoon cayenne pepper
2 tablespoons snipped fresh parsley
2 cups hot cooked rice


1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.

2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened.

3. Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Season to taste. Serve over rice.

4. Makes 4 servings

...and while I'm at it, chefs, what do you use to store your recipes? Paper, file cards, computer program? I got one called Paprika a couple of months ago, and it's pretty good, but I wonder what else is out there...


One-Eyed Canine
I'd like to learn how to make a good homemade pizza. :3 As of now, the only things I'm really good at are pancakes and really out-there custom burgers (chili cheeseburger with Pepperjack, Jalapenos, and sour cream... mmmmm).

NaxThewolf (mike)

cookie eater
I'd like to learn how to make a good homemade pizza. :3 As of now, the only things I'm really good at are pancakes and really out-there custom burgers (chili cheeseburger with Pepperjack, Jalapenos, and sour cream... mmmmm).
reminds me of man vs food the burgers and hot dogs he eats look so NOMMY!!


One-Eyed Canine
Made myself a mac and cheese/casserole type dish tonight. Loosely based on this: http://www.foodmaven.com/radiorecipes/mac_cheese.html (pretty much a family favorite).

Doubled the recipe, but only use about 9-10 oz of pasta. Added about 1.5 lbs of ham & bacon, and about 1.5 lbs of various peppers (red and green bells peppers and red chili peppers). Seasoned it with brown mustard seed, hot chili powder, and ground chipotle pepper. Also, in the original recipe I substituted bacon grease for butter. Baked it in a 13x9 pan for about 25 minutes at 400F, but it could have gone a little longer. The fresh peppers were still a little crisp. It turned out pretty well, but next time I'll hold back a little on the chili powder and chipotles.

I used a prepackaged mac & cheese blend cheese from the local grocery store. It's basically a blend of cheddar, American, and Swiss cheeses. If you can find it or your local grocery store has it I recommend buying "cheese ends" from the deli. These are pretty much the scraps left over from slicing deli cheese. It was typically sold for some low price and you got a little of everything- cheddar, provolone, Swiss, American, Munster, etc. This is what my family always made mac & cheese with, alas I have not seen it available locally.

Next up is making springerle cookies http://en.wikipedia.org/wiki/Springerle I'm doing two batches each of anise, almond, and orange flavored ones this year. Should be around 600-700 cookies when all is said and done.
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Just made some dope Dal. It's a pretty simple recipe of lentils, garlic, onion, and curry. It was so good, I'm really happy I tried making it.


Squeezing the Charmin
I wouldnt mind knowing how to make a good tastey chilli as i love the stuff :p it needs too be spicy, meaty, and HOT!!
i would serve t with rice and tortilla chips. ^^

This is the recipe for the chili I used to make for alt.horror.werewolves get-togethers... but it's ripe for tinkering and substitutions.

Kat's "Ohmygawdithinkmycolonruptured" Chili

When making truly evil chili, the important thing to keep in mind is that hotter is better. I don't mean temperature-hot, although that's important too (no one likes cold chili)... I mean take-a-bite-and-get-your-tonsils-kicked- out-a-couple-of- seconds-later hot. Spice is all-important. "Long live the spice!" Also, anything can go in chili. Anything. Use your imagination and whatever's laying around- chocolate, beer, unidentified spices stuck to the rack, dead cockatiels, whatever. The proportions aren't all that strict, either.. if it tastes good, it is good.

The below proportions make enough chili for five people; or two with healthy appetites: (TBS=Tablespoon, tsp=teaspoon, lbs=pounds, oz=ounce, 2+2=4)

Salt1/2 TBS
Cayenne Pepper1/2 tsp
Masa (corn) Flour2 TBS
Cajun Seasoning*4 TBS
Ground Beef2 lbs
Tomato Sauce8 oz
Kidney Beans8 oz
Water2 cups
Tabasco1 Big-Ass Bottle
White Onion1 (diced)
Garlic1/2 clove (minced)
Also can be added:
Dark Chocolate, powdered
Bell/Jalapeno/Habanero Peppers, chopped
Shredded cheddar
Beer1 can/bottle
Spicy sausage>1/2 to 1 pound

* Cajun seasoning is mostly salt, red and black pepper, cayenne pepper, and garlic powder... you can mix it up yourself or use commercial... commercial is easier.
Brown the ground beef and cook sausage (if using any). Drain fat. Use to make stinky tallow candles. Add salt, cayenne, flour (for thickness), cajun seasoning, meat(s), tomato sauce, beans, onion, garlic, and water in pot and stir together. Shake in as much tabasco as you think you can stand (add more cayenne if wanted). (Add beer and chocolate and whatever else too; except cheddar). Chili will look very watery... this is ok. Put pot over heat and bring to fast simmer. Simmer until chili is nice and thick... most of the water simmered off. This may take an hour or two if you're making mass quantities! Serve up in bowls with even more tabasco and cheddar. Prepare steam blaster to clean pot. Have lanolin-coated toilet paper near privy.
Note: If you're cooking over an open wood fire, smear liquid dish soap over the outside of the pots before doing anything with them. This way you can wash the soot off much easier when you're done.
Not recommended for those with gastric disorders exacerbated by spicy foods, small children, pregnant women, or untreated steel. EAT AT YOUR OWN RISK!

The hottest I ever made it, I browned the ground beef with fresh chopped habeneros and crushed dried habeneros into the pot. I don't know if there's anyone floating around FaF who's eaten it in person, but if there is, they can attest to the spice level.


Most Interesting Man on FAF
Tailgating season is almost over but I do have a couple of recipes for you all to try.


7-8 pound Boston Butt/Pork Butt/Pork Shoulder (It's all the same)


3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon Brown Sugar
1 Tablespoon Dry Mustard
3 Tablespoons Kosher Salt

BBQ Sauce:

1 Cup Apple Cider Vinegar
1/3 Cup Fireball Cinnamon Whiskey
1/2 Cup Ketchup
1/3 Cup Packed Brown Sugar
2 Smashed Garlic Cloves
1 teaspoon Salt
1 teaspoon cayenne
1/2 teaspoon ground black pepper

Preheat oven to 300F.

Place Boston Butt in a large roasting pan, preferably 3'' deep with at least 1'' clearance on all sides with the large fat side up. Combine all dry rub ingredients in large bowl. When thoroughly mixed, apply generously to the pork and begin massaging it into the meat. Coat as much of it as possible and really work the rub into the meat. You have the option of covering the meat and throwing it into the fridge to marinate, or you can cook immediately. When the oven is at the right temperature, cover the meat with aluminum foil and cook for 3 hours. Open the oven and rotate the pan for even cooking and cook for another hour. Open the oven for a final time to remove the foil and cook for another two hours. By the time it's finished the internal temperature should be around 170F and the meat should easily be shredded off the bone. Remove the meat from the oven and let sit for a few minutes before using two forks to pull the meat off the bone. If this proves difficult use a knife to slice large chunks of meat off of the bone and shred it with the forks that way.

For the sauce, combine all ingredients into a medium sauce pan and simmer for about 10 minutes or until all the sugar is dissolved. I'd recommend making this the day before as the longer it sits the better the flavor. All you'll need to do is heat it up the next day.

If you're like me and you make this for a large group, I suggest transferring the shredded meat over to a foil pan and adding about half of the BBQ sauce to the meat before putting it in the fridge. You can either pop this back in the oven at 300F when ready to enjoy or place it on the grill to heat up while adding the rest of the sauce to the meat.

Kaiser Rolls are recommended, as is a tall frosty beverage and some slaw on the side. Try putting the slaw on the sandwich!


Turkey curry & rice for dinner today :)


New Member
Milo's ghetto ass hash brown sandwhich

pickles (optional)

is this not the best recipe you could possibly hope for?

Judge Spear

Well-Known Member
Milo's ghetto ass hash brown sandwhich

pickles (optional)

is this not the best recipe you could possibly hope for?

Hey all you people, hey all you people, hey all you people won't you listen to meeeeeeeeEEEEEE...


Lis's Cookie mush

1cup plain flower
1/3 cup of oats
1/3 cup of sugar
1/4 cup of butter (melted with 1/4 cup of syrup)

Mix all that shit together add milk/flower to balance
and you got cookie-dough like yummy gunk.

Black Ice

Sugar-coated marshmallow
The only thing I have really come up with on my own as far as cooking was mixing cinnamon & sugar and putting it on buttered toast o_O
But I love to make soups. Minestrone and home-made chilli are my favorites :)!


Here's one for y'all, I'll just copy-paste it from another place:

Oh, here's a nice simple meal. Sort of a dumbed-down, simplistic London Grill

You need these things:
-Baked beans (probs 350g)
-Canadian bacon (3 slices)
-Cumberland sausages (I'd say 300g)
-Olive oil (enough to grease up the pans)
-Sliced white loaf (2 slices)
-American mustard (as much as you please)
-Soy sauce (I'd say about 2-3ml)
-Tomato paste (3g? Just a little)

This is how you do it:

Add some olive oil to the frying pan (Olive oil is the best, vegetable oil burns the bacon and taints the flavor, it's also far too greasy), and fry 3 slices of bacon (once the fat is removed you'll understand why you need 3 slices). The way I do it, I leave the heat on high and fry it up quickly, cooks the bacon faster, I just take it off the heat once the bacon starts browning. But I dunno how you cook bacon, cook it how you'd usually cook it =P

In a separate frying pan, add olive oil and fry the beans. Add a little soy sauce to the beans to add flavor and tomato paste to help the sauce thicken (Ofc, if you want to make this with sausages, fry the sausages first or in yet another frying pan. Slice the sausages up and mix them in with the beans)

Toast two slices of bread on whatever setting you like. Slice the fat from the bacon (or leave it if you like that stuff). Butter toast, place bacon on toast, add some mustard to the bacon. Now you have a bacon & mustard toasted sandwich!

Once the beans have fried and the sauce has thicken, place them on a plate next to the toasted sandwich (never add beans to toast, it ain't classy :v)

Result! Epic breakfast!

Moral of the story: Soy sauce is always good


I came up with a way to make the world's easiest toasted cheese sandwich, it's also quite fast maybe taking 4 minutes tops.

First make 2 slices of toast, then slap a slice of cheese between them. I also put a few drops of hot sauce but that is optional. Then cook in the microwave for no longer than it takes the cheese to melt. That should be 20 seconds tops. But keep an eye on it, as it can burn extremely fast.


Star Diaper Stinker
I made a hot dog taco once :p luv cooking but I didn't have much to work with at the time so I put a hot dog in sort of a mini taco shell, warmed it up, melted some of my delicious nacho cheese and salsa and boom

Maybe even better than spaghetti tacos B)


The Green Tiger
Orange Soy Pork Stir Fry :3

However I been thinking about it and I do like very tart fruits, mostly berries does anyone know of any good recipes for Blue berries or straw berries?


Squeezing the Charmin
I haven't tried these yet, but they're on my to-do list.

Blueberry tart:

2 Tbsp cinnamon sugar
2 pints blueberries
confectioners sugar
lemon pastry dough

Press the dough into a bottom of a 9″ round or square tart pan. Pour in as many berries you can fit in a single layer. Sprinkle the cinnamon sugar over the berries evenly, and pop in the oven at 375 F for one hour, or until it starts to bubble. Remove from the oven, top with any remaining blueberries, and dust with confectioners sugar.

Strawberry Pie:

For Pastry:

â–ª1 1/4 cup flour
â–ª1 tsp salt
â–ª2 tsp chopped fresh thyme leaves
â–ª1 stick unsalted, chilled butter cut into pats
â–ª3 Tbsp ice water

For Filling:

â–ª3 Tbsp lemon curd
â–ª1 pint strawberries, sliced
â–ª1 Tbsp honey
â–ª1-2 tsp cornstarch
â–ª1 tsp fresh lemon juice
â–ª1 egg beaten with water for wash

For Pastry:

Mix flour, salt and thyme together, and add the butter, mixing until it resembles coarse meal. You can either use a food processor here, or do it by hand. Slowly add the ice water while mixing, just enough to bring the dough together. Roll out into a small disk, wrap in cling film and refrigerate for 30 minutes while completing the rest of the recipe.

For Filling:

Mix all ingredients together except egg and lemon curd. Roll out the dough on a lightly floured and sugared (raw sugar) surface into about a 9″ round, and spread the lemon curd over the pastry, leaving an inch around the edge. Organize the strawberry filling onto the lemon curd, and fold up and pinch the sides to contain the filling. Paint the pastry with the egg wash, and bake at 400 F for 25 minutes, or until the center is bubbling.


100% organic vegan hubbas
So I sort of just winged some French Onion Soup tonight, and it came out awesome. Instructions follow

You need:
6 large onions sliced
1/2 stick of butter
1 quart beef stock
1 cup dry white wine
1 cup water
1 bay leaf
salt and pepper to taste

Get a tall pot, put the butter and onions in that fucker on a little under medium heat. Stand there for an hour, stirring occasionally until the onions are a nice golden brown, deglazing the pan every so often with the water. Add the broth, wine, and bay leaf, bring it to a boil, stirring constantly. Put a cover on it, bring it down to a simmer, and do this for about 30 mins. Then eat it. I don't provide instructions for melting cheese on bread rounds because an idiot could accomplish it. But I used Gruyere and provolone with a bit of parmesan, all finely grated.
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