Recipes... share them

[alienjesus]

Spanish Gazpacho

1 Green Pepper
1 medium red onion
1/2 Cucumber
12 large tomatoes
2 slices bread, crust removed
Olive Oil
Balsamic Vinegar
Garlic
Lemon Juice

1. Soak the bread in water. Slightly stale bread is best, and you can use breadcrumbs instead if you prefer.

2. Cover the tomatoes in boiling water for 30 minutes. This helps make them easier to peel. Peel and de-seed the tomatoes.

3. Peel and chop the cucumber into small pieces. Chop the onion and the pepper also. Crush 1 large clove of garlic.

4. Add the tomatoes to a blender with olive oil (not sure on measurement, but you want a pretty reasonable amount), and blend until smooth. When they've been blended, add the cucumber, pepper, onion, bread and garlic and blend.

5. Once smooth, Add balsamic vinegar and lemon juice to taste. You want more vinegar than lemon, and when you're done, it should have a mild tang to it. Don't go overboard, the taste gets more pronounced when it cools! Blend in the vinegar and lemon juice, then cool in the fridge for at least two hours before eating.

6. Yum!

[Luke]

The Amazing Tortilla Tower

Difficulty : Easy and Quick

Ingredients:

1 lb. Ground Chuck

1 medium yellow onion, chopped

1 clove garlic, diced

1, 16 oz. can tomato sauce

1/2 cup sliced black olives

1/2 TBSP chili powder (home recipe to come later, search AB's chili powder at www.foodtv.com for now)

salt and pepper to taste

6-12 Corn torillas

cheddar cheese to taste

1/4 cup green onions, cut on a bias, 1/4" inch long



Directions :

Preheat Oven to 350

Brown meat with onion and garlic in a large skillet over medium heat. Drain. Add tomato sauce, olives, chili powder and seasonings. Comine with drained meat. In a baking dish (glass if possible) add a layer of meat mixture, then a tortilla, then cheese. Repeat. And again, and again, you get the picture. Top with cheese, green onions, and cook, covered, for 25 minutes at 350



Comments:

Not actually a traditional Mexican dish, it still has an authentic taste, which is mainly due to the corn tortillas, as far as I'm concerned. So make sure you get corn tortillas, flour tortillas ruin the dish (just like corn tortillas will ruin "tortilla dumpling chili"). I usually use a 9x11 glass baking dish, and cover the tower with aluminum foil. Homemade salsa verde goes great as a garnish.

[Luke]

This has something to do about food, I guess, so I didn't want to start yet another thread so here goes.

Food jingles is the subject at hand. Ever notice how the jingle for:

Red Robin

-sounds exactly like the jingle for-

Ricola

-which sounds exactly like the jingle for-

Green Giant

All three syllables, all seem to have the same three notes.

[Jrecee]

Jrecee's Homemade Home Cookin' Home Prepared Grape Mama Poptarts:

1.)Purchase Grape Poptarts from store
2.)Pull tab at top of poptarts box. Remove one metal sleeve of poptarts (contains 2)
3.)Remove poptarts from metal sleeve
4.)Place into toaster
5.)Activate toaster appliance
6.)DO NOT LEAVE UNATTENDED
7.)Once Poptarts are ejaculated, remove from toaster
8.)Eat

Protip: Do not overcook poptarts
Protip: Do not freeze poptarts
Protip: Do not, under any circumstances, place peanutbutter on poptarts

[REPO Man]

My New Chicken Noodle Soup (or is it a stew?)

Ingredients:
* 64 oz. chicken broth
* 24 oz. noodles (I like to use the brand of shell pasta they sell at the Dollar Tree cuz it's the cheapest)
* about 3 oz. bacon bits
* 2 15oz cans potatoes
* 2 containers of Oscar Meyer-brand Cutting Board deli meat (doesn't matter what kind, though I prefer one chicken + one turkey, but will substitute a chicken for a turkey)
* chili powder, to personal taste (I personally use enough to turn the broth a yellow-orange color, akin to "carrot orange"). FYI, spicy foods help increase the metabolic rate, helping with losing weight

1) Prepare noodles (a.k.a., boil till al dente, drain, et al)
2) Put noodles in broth
3) Add bacon bits, meat, chili powder, and potatoes
4) Prepare

NOTE: with this amount of soup (or stew?), it lasted me four dinners (two big-bowl servings) and three lunches (thank God for my thermos). So... either use it to feed an army or yourself for a long weekend.

Also, I'd love to see how many more meals (lunches + dinners) I can get out of this by adding rice.

[Flake]

Flakes Onion Soup

3 Onions
3 blocks of beef bullion
2 bay leaves
3 tbls flour
2 tbls sugar
1/8th stick salted butter

1- Cut onions thin
2- Onions, sugar, flour and butter go into a pot on medium heat. Stir until they are gummy.
3- Fill pot with water till water is at least 2 inches above the onions. Add bullion and bay leaves. Salt and Pepper to taste.
4- Low simmer for one hour
5- Cover pot and let sit on cold burner for thirty minutes
6- Chill for one hour, reheat, serve
7- Goes best with mozzarella and croutons.

[gtmtnbiker]

Pepperoni Roll

fresh pizza dough for 1 pie
1/2 lb provolone cheese slices
1/4 lb pepperoni slices (can also use genoa salami)
italian seasoning spice blend (consists of oregano, basil, etc)
1 egg

Put pepperoni in a bowl and nuke in microwave for 1 minute with paper towel on top. Take pepperoni out and spread it on some paper towels to soak up the grease.

Pre-heat oven to 400deg

Roll out pizza dough into a rectangle, roughly 24" by 18 " Try to get the dough to be consistently thin without any holes.

Beat egg with a table spoon of water. Brush the egg wash on the dough, sort of painting it. Sprinkle italian seasoning spice on top of dough.

Put provolone cheese slices on top of the dough in a thin layer. That is, put each slice down overlapping the neighboring slices by a little bit. More cheese never hurts.

Put pepperoni slices down on top of the cheese in a thin layer. You can also substitute genoa salami or use both.

Roll up the dough starting with the longer side. You might just need to bend the first inch over itself before you can roll it up. It might be more like folding it over and over. The idea is for it to be a long cylinder by the time you're done rolling it up. Sort of like a stromboli.

Tuck the ends under itself. Put the pepperoni roll onto a baking sheet.

Put egg wash on top of dough. Sprinkle some italian seasoning on top.

Put in oven for about 15-20 minutes. You want it to be a nice brown on the outside.

When it's done, let it cool for 10 minutes before slicing it up.

Can be served hot, lukewarm, or cool. Easy appetizer to make for a party.

Credit for the recipe goes to my childhood neighbor, Mrs Marano.

[Limewater]

Tolerable Soy Protein Bars

2 cups water
5 scoops unflavored soy protein powder (I use the Whole Foods unflavored soy, since it's really cheap)
5 tablespoons natural Peanut Butter
3 tablespoons cocoa powder
5 spoons of sugar (I use a normal small soup spoon, and don't make it
heaping, so I don't know exactly how much that is).
About 2.5 cups of old-fashioned rolled oats.

Mix the soy powder into the water slowly, stirring constantly. It'll
eventually turn into this weird, funny-smelling stuff with the
consistency of damp sand. Then mix in the PB, cocoa powder, and
sugar. Finally, start mixing in the oatmeal about a cup at a time
everything is consistent throughout. Getting 2.5 cups in there will
make things pretty dry.

Then, put foil on a plate or something and plop out the mixed stuff.
Flatten it and form in into a rough square or rectangle. Cut it into
eight bars. Wrap each one in foil and stick them in the freezer.
Move them to the fridge before you eat them. They actually hold up
pretty well just in the fridge, though, since there's no milk
involved. I've kept them in the refrigerator for over a week before eating them.

As I recall, I worked out the nutrition information and each bar has
approximately 22 grams of protein and about 280 calories, but I could
be remembering wrong. That's not the best ratio you can get, but it's
fine for my purposes. They're really dry and taste kind of like a
Clif bar, or, at least, that's what my dad said when I got him to try
a bite of one.

Note: These are by no means delicious. "Tolerable" is in the title for a reason. I use them for convenience and because they actually have fiber.

[the King]

The Amazing Tortilla Tower

Difficulty : Easy and Quick

Ingredients:

1 lb. Ground Chuck

1 medium yellow onion, chopped

1 clove garlic, diced

1, 16 oz. can tomato sauce

1/2 cup sliced black olives

1/2 TBSP chili powder (home recipe to come later, search AB's chili powder at http://www.foodtv.com for now)

salt and pepper to taste

6-12 Corn torillas

cheddar cheese to taste

1/4 cup green onions, cut on a bias, 1/4" inch long



Directions :

Preheat Oven to 350

Brown meat with onion and garlic in a large skillet over medium heat. Drain. Add tomato sauce, olives, chili powder and seasonings. Comine with drained meat. In a baking dish (glass if possible) add a layer of meat mixture, then a tortilla, then cheese. Repeat. And again, and again, you get the picture. Top with cheese, green onions, and cook, covered, for 25 minutes at 350



Comments:

Not actually a traditional Mexican dish, it still has an authentic taste, which is mainly due to the corn tortillas, as far as I'm concerned. So make sure you get corn tortillas, flour tortillas ruin the dish (just like corn tortillas will ruin "tortilla dumpling chili"). I usually use a 9x11 glass baking dish, and cover the tower with aluminum foil. Homemade salsa verde goes great as a garnish.

I make something similar, I refer to it as Mexican Lasagna. I've made it with both corn and flour tortillas based on what I've got on hand. I like to serve it with some homemade guacamole.

[Stark]

Carne Asada Recipe

2 pounds flank or skirt steak

Marinade:

4 garlic cloves, pressed

2-3 jalapeno peppers, diced

3-4 habenero peppers, diced

1 teaspoon curry powder

1 large handful fresh cilantro, leaves and stems, finely chopped

2 limes, juiced

4 teaspoons sugar

¼ cup white vinegar

½ - ¾ cup olive oil

Ground black pepper

Kosher salt (do not substitute table salt)


1. Combine all marinade ingredients in large mixing bowl.

2. Add enough olive oil to make a mostly liquid consistency for the marinade.

3. Add enough kosher salt to make the marinade slightly salty to taste.

4. Add enough black pepper to taste.

5. For more than 2lbs of meat, roughly double the recipe for the marinade.


Place meat in glass baking pan and pour marinade over it. If enough meat for layers, pour over 1st layer and then place meat for 2nd later and then add more marinade.


Allow marinade to sit roughly overnight.

Grill; enjoy.