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 Post subject: What's Cooking?
Unread postPosted: February 22nd, 2015, 8:06 am 
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Joined: October 6th, 2012, 1:53 pm
Posts: 6891
Share your favorite recipes here. ac_drinks

Creamy Macaroni and Cheese With Ground Beef

Prep Time: 20 mins
Total Time: 40 mins
Servings: 8

About This Recipe

"This is a nice, easy recipe. Low in fat, but not in taste!!!"

Ingredients

385 ml evaporated 2% milk
2 tablespoons flour
1/2 teaspoon dry mustard
1 cup light Cheese Whiz
1/4 cup parmesan cheese
1/4 teaspoon black pepper
1 lb lean ground beef
1 cup onion, diced
1/2 cup zucchini, diced
1 -2 teaspoon garlic, minced
540 ml tomatoes with herbs, well drained
2 1/4 cups whole wheat elbow macaroni, dry
1/2 cup light cheddar cheese ( 57 g)

Directions

1.In a medium pot, whisk together milk, flour, and mustard powder until smooth. Heat over medium high heat, whisking constantly, until mixture bubbles and thickens. Reduce heat to low. Add Cheez Whiz, parmesan cheese, and pepper. Stir until cheese are melted. Remove from heat and set aside.

2.In a deep skillet, cook beef, onions, zucchini, and garlic over medium heat over high heat until meat is no longer pink. Break up any large pieces of beef while it's cooking. Drain off any liquid or fat in pan. Stir in tomatoes and cook 1 more minute.

3.Add cooked pasta and reserved cheese sauce. Mix well and cook until heated through. Remove skillet from heat. Sprinkle macaroni mixture with shredded cheese. Cover and let stand 5 - 10 minutes before serving.

Image

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 Post subject: Re: What's Cooking?
Unread postPosted: February 22nd, 2015, 1:39 pm 
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Joined: October 3rd, 2012, 8:12 pm
Posts: 20986
We are having basa fillets, lightly battered and fried in a pan. It's a lot lighter than the artery clogging British style fish with chips.

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 Post subject: Re: What's Cooking?
Unread postPosted: February 22nd, 2015, 2:52 pm 
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Joined: January 14th, 2015, 5:13 pm
Posts: 994
Eating meat is morally wrong.

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 Post subject: Re: What's Cooking?
Unread postPosted: February 23rd, 2015, 6:04 am 

Joined: October 4th, 2012, 10:25 pm
Posts: 41385
Azhya Aryola wrote:
Share your favorite recipes here. ac_drinks

Creamy Macaroni and Cheese With Ground Beef

Prep Time: 20 mins
Total Time: 40 mins
Servings: 8

About This Recipe

"This is a nice, easy recipe. Low in fat, but not in taste!!!"

Ingredients

385 ml evaporated 2% milk
2 tablespoons flour
1/2 teaspoon dry mustard
1 cup light Cheese Whiz
1/4 cup parmesan cheese
1/4 teaspoon black pepper
1 lb lean ground beef
1 cup onion, diced
1/2 cup zucchini, diced
1 -2 teaspoon garlic, minced
540 ml tomatoes with herbs, well drained
2 1/4 cups whole wheat elbow macaroni, dry
1/2 cup light cheddar cheese ( 57 g)

Directions

1.In a medium pot, whisk together milk, flour, and mustard powder until smooth. Heat over medium high heat, whisking constantly, until mixture bubbles and thickens. Reduce heat to low. Add Cheez Whiz, parmesan cheese, and pepper. Stir until cheese are melted. Remove from heat and set aside.

2.In a deep skillet, cook beef, onions, zucchini, and garlic over medium heat over high heat until meat is no longer pink. Break up any large pieces of beef while it's cooking. Drain off any liquid or fat in pan. Stir in tomatoes and cook 1 more minute.

3.Add cooked pasta and reserved cheese sauce. Mix well and cook until heated through. Remove skillet from heat. Sprinkle macaroni mixture with shredded cheese. Cover and let stand 5 - 10 minutes before serving.

Image

That looks so good Azhya Aryola..

A classical American favourite comfort food.


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 Post subject: Re: What's Cooking?
Unread postPosted: February 23rd, 2015, 7:14 am 
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Joined: June 21st, 2013, 3:01 pm
Posts: 10392
Shen Li wrote:
We are having basa fillets, lightly battered and fried in a pan. It's a lot lighter than the artery clogging British style fish with chips.


Since when is the KFC Queen concerned about clogged arteries? ac_lmfao

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 Post subject: Re: What's Cooking?
Unread postPosted: February 23rd, 2015, 1:08 pm 
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Joined: October 3rd, 2012, 8:12 pm
Posts: 20986
Renee wrote:
Shen Li wrote:
We are having basa fillets, lightly battered and fried in a pan. It's a lot lighter than the artery clogging British style fish with chips.


Since when is the KFC Queen concerned about clogged arteries? ac_lmfao

KFC is health food smartass....HEALTH FOOD!! acc_angry

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The Iron Chink!!


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 Post subject: Re: What's Cooking?
Unread postPosted: February 23rd, 2015, 1:47 pm 
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Joined: June 21st, 2013, 3:01 pm
Posts: 10392
Shen Li wrote:
Renee wrote:
Shen Li wrote:
We are having basa fillets, lightly battered and fried in a pan. It's a lot lighter than the artery clogging British style fish with chips.


Since when is the KFC Queen concerned about clogged arteries? ac_lmfao

KFC is health food smartass....HEALTH FOOD!! acc_angry


I don't know how healthy it is but the last time I ate it, it did help me lose a fairly significant amount of weight. ac_toofunny

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 Post subject: Re: What's Cooking?
Unread postPosted: February 23rd, 2015, 1:57 pm 
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Joined: October 3rd, 2012, 8:12 pm
Posts: 20986
Renee wrote:
Shen Li wrote:
Renee wrote:

Since when is the KFC Queen concerned about clogged arteries? ac_lmfao

KFC is health food smartass....HEALTH FOOD!! acc_angry


I don't know how healthy it is but the last time I ate it, it did help me lose a fairly significant amount of weight. ac_toofunny

Ya see, it's better than Jenny Craig. It's a miracle elixir.

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The Iron Chink!!


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 Post subject: Re: What's Cooking?
Unread postPosted: February 23rd, 2015, 6:12 pm 
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Joined: October 6th, 2012, 1:53 pm
Posts: 6891
ac_lmfao ac_toofunny

Haha! You biatches are too funny!

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@realAzhyaAryola

Sometimes, my comments have a touch of humor, often tongue-in-cheek, so don't take it so seriously.


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 Post subject: Re: What's Cooking?
Unread postPosted: February 24th, 2015, 7:16 am 
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Joined: June 21st, 2013, 3:01 pm
Posts: 10392
Shen Li wrote:
Renee wrote:
Shen Li wrote:
KFC is health food smartass....HEALTH FOOD!! acc_angry


I don't know how healthy it is but the last time I ate it, it did help me lose a fairly significant amount of weight. ac_toofunny

Ya see, it's better than Jenny Craig. It's a miracle elixir.


Yeah, crap and puke the pounds away. ac_toofunny

That sounds safe. ac_drinks

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Anyone who thinks a minute is a short period of time has never been on a treadmill.


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 Post subject: Re: What's Cooking?
Unread postPosted: February 24th, 2015, 11:45 am 
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Joined: October 3rd, 2012, 8:12 pm
Posts: 20986
Azhya Aryola wrote:
ac_lmfao ac_toofunny

Haha! You biatches are too funny!

I know AA, you prolly didn't think of this turning into a comedy thread.

I like the recipe. I'm not crazy about cheese, but I know how popular mac and cheese is. Keep em coming. ac_drinks

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The Iron Chink!!


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 Post subject: Re: What's Cooking?
Unread postPosted: February 24th, 2015, 1:10 pm 
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Joined: June 21st, 2013, 3:01 pm
Posts: 10392
Shen Li wrote:
Azhya Aryola wrote:
ac_lmfao ac_toofunny

Haha! You biatches are too funny!

I know AA, you prolly didn't think of this turning into a comedy thread.

I like the recipe. I'm not crazy about cheese, but I know how popular mac and cheese is. Keep em coming. ac_drinks


Hey Shen, Just think you could put the leftovers in the frig and let them set over night. Then the next day, cut them in squares, wrap them in bacon and deep fry it. ac_toofunny

Think that sounds scary? People in the south of the US actually do that kind of shit. ac_wot

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Anyone who thinks a minute is a short period of time has never been on a treadmill.


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 Post subject: Re: What's Cooking?
Unread postPosted: February 24th, 2015, 3:38 pm 
User avatar

Joined: October 3rd, 2012, 8:12 pm
Posts: 20986
Renee wrote:
Shen Li wrote:
Azhya Aryola wrote:
ac_lmfao ac_toofunny

Haha! You biatches are too funny!

I know AA, you prolly didn't think of this turning into a comedy thread.

I like the recipe. I'm not crazy about cheese, but I know how popular mac and cheese is. Keep em coming. ac_drinks


Hey Shen, Just think you could put the leftovers in the frig and let them set over night. Then the next day, cut them in squares, wrap them in bacon and deep fry it. ac_toofunny

Think that sounds scary? People in the south of the US actually do that kind of shit. ac_wot

I should write a book; "The Iron Chink's guide to live a long fucking life"

_________________
The Iron Chink!!


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 Post subject: Re: What's Cooking?
Unread postPosted: February 24th, 2015, 5:30 pm 
User avatar

Joined: October 6th, 2012, 1:53 pm
Posts: 6891
Renee wrote:
Hey Shen, Just think you could put the leftovers in the frig and let them set over night. Then the next day, cut them in squares, wrap them in bacon and deep fry it. ac_toofunny

Think that sounds scary? People in the south of the US actually do that kind of shit. ac_wot


Hey, Renee! ac_hithere That is just incredible! I have never heard of that one. I wonder how that tastes.

_________________
@realAzhyaAryola

Sometimes, my comments have a touch of humor, often tongue-in-cheek, so don't take it so seriously.


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 Post subject: Re: What's Cooking?
Unread postPosted: February 24th, 2015, 5:32 pm 
User avatar

Joined: October 6th, 2012, 1:53 pm
Posts: 6891
Image

Panko-Crusted Salmon


Recipe courtesy of Ina Garten

Total Time:35 minPrep:15 minInactive:10 minCook:10 min
--------------------------------------------------------------------------------

Yield:4 servingsLevel:Easy

Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

2010, Barefoot Contessa How Easy is That?, All Rights Reserved

_________________
@realAzhyaAryola

Sometimes, my comments have a touch of humor, often tongue-in-cheek, so don't take it so seriously.


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 Post subject: Re: What's Cooking?
Unread postPosted: February 24th, 2015, 5:33 pm 
User avatar

Joined: October 6th, 2012, 1:53 pm
Posts: 6891
Shen Li wrote:
I know AA, you prolly didn't think of this turning into a comedy thread.


ac_toofunny ac_lmfao

_________________
@realAzhyaAryola

Sometimes, my comments have a touch of humor, often tongue-in-cheek, so don't take it so seriously.


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 Post subject: Re: What's Cooking?
Unread postPosted: February 25th, 2015, 9:45 am 
User avatar

Joined: June 21st, 2013, 3:01 pm
Posts: 10392
Azhya Aryola wrote:
Renee wrote:
Hey Shen, Just think you could put the leftovers in the frig and let them set over night. Then the next day, cut them in squares, wrap them in bacon and deep fry it. ac_toofunny

Think that sounds scary? People in the south of the US actually do that kind of shit. ac_wot


Hey, Renee! ac_hithere That is just incredible! I have never heard of that one. I wonder how that tastes.


Actually it taste pretty damn good. Unfortunately you'll be the size of a bus if you eat it on a regular basis. ac_biggrin

_________________
Anyone who thinks a minute is a short period of time has never been on a treadmill.


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 Post subject: Re: What's Cooking?
Unread postPosted: February 25th, 2015, 12:44 pm 
User avatar

Joined: October 3rd, 2012, 8:12 pm
Posts: 20986
Azhya Aryola wrote:
Image

Panko-Crusted Salmon


Recipe courtesy of Ina Garten

Total Time:35 minPrep:15 minInactive:10 minCook:10 min
--------------------------------------------------------------------------------

Yield:4 servingsLevel:Easy

Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

2010, Barefoot Contessa How Easy is That?, All Rights Reserved

That salmon looks good AA. Although I admit, salmon is not my favourite fish.

_________________
The Iron Chink!!


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 Post subject: Re: What's Cooking?
Unread postPosted: February 25th, 2015, 5:56 pm 

Joined: October 4th, 2012, 10:25 pm
Posts: 41385
Here is a recipe for Dutch stamppot with rookworst.


Ingredients:
2 lbs potatoes (900g)
1 lb butternut squash (500g) or 1 lb buttercup squash (500g)
1⁄2 lb sweet potatoes (250g) or 1⁄2 lb yam (250g)
3 large carrots
2 large parsnips
1 large turnip
1 large leek
1 onion
1 lb savoy cabbage (or use green cabbage, kale, Swiss Chard, silverbeet or collards)
1⁄2 cup butter (or less to taste)
salt and pepper
1⁄2 cup chopped fresh parsley leaves (optional)
1 1⁄2 lbs dutch sausage, such as Rookworst (or other spicy sausage such as Spanish Chorizo)

Directions:
Prepare the vegetables: Peel and roughly chop the potato, Butternut squash (pumpkin), sweet potato/yam, carrots, parsnips and turnip. Peel and finely chop the onion. Wash any grit from the leek and cabbage, then slice both fairly finely.
Place the chopped vegetables in a large stock pot, and add water to barely cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 minutes.
Meanwhile, cook the rookworst as per the instructions on the wrap, or saute the chorizo, or other spicy saudage you choose, in a little oil. Slice, then keep warm.
Drain the vegetables well, then mash - but not too smoothly - some lumps are good ;-) Season with salt and pepper to taste. Add the butter, and mix through (use less than 1/2 cup if you prefer). If desired, stir through the chopped parsley.
Serve the stamppot topped with the sliced sausage, and if you are really decadent, with an extra knob of butter!
Image


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 Post subject: Re: What's Cooking?
Unread postPosted: February 28th, 2015, 11:04 am 
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Joined: October 6th, 2012, 1:53 pm
Posts: 6891
Fashionista wrote:
Here is a recipe for Dutch stamppot with rookworst.


Ingredients:
2 lbs potatoes (900g)
1 lb butternut squash (500g) or 1 lb buttercup squash (500g)
1⁄2 lb sweet potatoes (250g) or 1⁄2 lb yam (250g)
3 large carrots
2 large parsnips
1 large turnip
1 large leek
1 onion
1 lb savoy cabbage (or use green cabbage, kale, Swiss Chard, silverbeet or collards)
1⁄2 cup butter (or less to taste)
salt and pepper
1⁄2 cup chopped fresh parsley leaves (optional)
1 1⁄2 lbs dutch sausage, such as Rookworst (or other spicy sausage such as Spanish Chorizo)

Directions:
Prepare the vegetables: Peel and roughly chop the potato, Butternut squash (pumpkin), sweet potato/yam, carrots, parsnips and turnip. Peel and finely chop the onion. Wash any grit from the leek and cabbage, then slice both fairly finely.
Place the chopped vegetables in a large stock pot, and add water to barely cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 minutes.
Meanwhile, cook the rookworst as per the instructions on the wrap, or saute the chorizo, or other spicy saudage you choose, in a little oil. Slice, then keep warm.
Drain the vegetables well, then mash - but not too smoothly - some lumps are good ;-) Season with salt and pepper to taste. Add the butter, and mix through (use less than 1/2 cup if you prefer). If desired, stir through the chopped parsley.
Serve the stamppot topped with the sliced sausage, and if you are really decadent, with an extra knob of butter!
Image


Fash, that looks good. Have you tried it yourself?

_________________
@realAzhyaAryola

Sometimes, my comments have a touch of humor, often tongue-in-cheek, so don't take it so seriously.


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