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[dangerpants]

As a new domestic goddess, I've realized that I am quite short on good recipes. Yes, I made some superhero burgers yesterday, and I plan to make awesome tacos tonight... But what about meatballs? And meatloaf? And potato, ham, and corn chowder?
So here's a thread to put up your recipes, vegan, meatatarian, and otherwise.

Superhero burgers (meatatarian):
1 pound ground beef (or turkey)
3 tablespoons chopped garlic
1 egg
A couple shakes of Adobo seasoning
A squirt or two of brown mustard
1/4 of a vidalia onion, chopped

Mix it all up and fry it in some oil at medium heat on the stove until browned, while wearing a cape. Makes about 4-5 normal sized burgers. If you're cooking it on the stove, keep them relatively thin so that you can cook them the whole way through without burning the egg or the onions. Serve with mayo and barbeque sauce.

Peanut sauce (to be eaten on rice or rice noodles) (vegan):
1 cup cold water
1 cup soy sauce
2 tablespoons vinegar (whatever kind is fine)
1/4 cup chunky peanut butter
1 tablespoon chili paste (or fresh chilis for extra hotness)
2 teaspoons ground ginger (fresh or powdered)

Mix all together and heat slowly on the stove until peanut butter melts. All measurements can be altered to change level of spiciness, thickness, and sweetness. This actually tastes amazing mixed with curry sauce.

which brings me to:
Dangergirl's World Famous Curry (vegan, to be eaten on rice [although some have used it as a condiment on burgers]):
1 vidalia onion
2 bell peppers
1 can diced tomatoes
1 can coconut milk
5-7 tablespoons of curry paste

Chop the onion and peppers into long strips, fry separately until you like 'em. I like them crispy on the outside, but still fresh and raw on the inside. Mix the canned ingredients in a large bowl. Add tablespoons of curry paste until it's the color, smell, and taste you want. I tend to be heavy handed with it. Heat up until bubbly on the outside in the pan with the fried veggies, allowing them to soak in the sauce. Add any other ingredients you want (chilis, veggies, ginger, soy sauce, etc.). If you mix together the sauce a day ahead of time and then heat it up with the veggies, it's actually three times better.

Dorm-style Peanut Soup (meatatarian+poor):
1 package chicken flavored ramen
1 tablespoon soy sauce
A teensy shake of powdered ginger
1-4 teaspoons curry powder
1 tablespoon chunky peanut butter

Break up the noodles into four sections (or leave them whole). Put into largish bowl with powdered ingredients and soy sauce, but not the curry or peanut butter. Heat up water in clean coffeemaker (or microwave, if your roommate isn't using it). Pour the hot water over the noodles, and place a plate over the bowl for three minutes. Stir, and then recover for another one or two minutes. Add peanut butter, mix well. Add as much curry powder as you deem necessary (to color and taste). I'm sure this can be done with the vegan and vegetarian ramen, but I haven't tried them yet. It's kickbutt with the chicken kind, though.

[[edit: wouldn't it be silly if we made a Shadowbox Cookbook?]]

[CeeGBee]

NOTE:  Dangah's cape is 100% FLAME RETARDANT.  If yours is not so protected, you should not wear it while cooking.
You couldn't be as cool as Ms. Dangerpants anyway, but setting yourself alight is a particularly bad way to start.

Also, I have eaten Dangah's curry...  It R Mi-T Tastey.

She also makes pancakes.

My only recipe worth sharing isn't so much a recipe as a tip:
When cooking beef, and probably bison, molasses is an excellent, but less-than-obvious ingredient.  I add
a bit to hamburger before making patties, and I mix it with worcestershire sauce to marinade roasts.

[dangerpants]

Nonsense, Cee. Your Dangah-safe brownies are seriously bad ass. Share that one. Also any tasty marinades you can think of. And your hot chocolate recipe.

Molasses? Dang. Imma hafta try that. How much of it?

[guuurrrrrllltakeiteasy]

Adobo seasoning? Isn't that Filipino?

[CeeGBee]

Nonsense, Cee. Your Dangah-safe brownies are seriously bad ass. Share that one. Also any tasty marinades you can think of. And your hot chocolate recipe.

Molasses? Dang. Imma hafta try that. How much of it?

How much?  Um...  a bit...?
I'd generally use...  um...  I dunno, a tablespoon or three for a pound of ground beef...
For marinade, usually about 2 parts worcestershire to 1 of molasses, and a little olive oil.
Don't let that marinate too long or it will totally overpower your meat.  You can use a lot
of olive oil and marinate overnight, or just a little and let it sit for a few hours.  It's best
for cheaper cuts; anyone who uses this on a tenderloin should be slow-roasted himself.

Brownies:
Start with butter, unsweetened chocolate, eggs, salt, sugar, flour, and vanilla...
If you want to use nuts, that's your business, and I've never tried it with egg-substitute,
but it should work.  As our dear Dangah is adversely affected by even traces of cow-dairy,
I have prepared it with dairy-free spread (most margarine contains whey and/or buttermilk
solids), and it's worked fine.

In yer double-boiler, melt yer butter and chocolate...  How much you ask? Welll......
2 tablespoons of butter will give you very cake-like brownies, a cup and a half will yield
something very much like fudge.  I use about a half-cup...  (=1 stick)
...and at least 2 oz, but not more than 6 oz (really, there is such a thing as too much chocolate)
of 100% chocolate (or whatever unsweetened baking chocolate they have at your local grocery,
if you don't have a specialty shoppe nearby.  People get in fist-fights over brand preference, but
I like Ghirardelli, Vintage Plantations...  and of course, one can never go too far wrong with Hershey.   

So melt all that, then set it aside to cool (don't refrigerate).

Beat 4 eggs and about 1/4 tsp of salt until it's all well and truly beat-up.  (...and don't be afraid to
let your eggs get to room temperature before you start.  Cold eggs work fine, R-T works better.)

Beat in 2 cups of sugar (in about half-cup increments) and some vanilla.  I use about 1.5 to 2 tsp.
Once that's done, mix in the chocolate mixture, but don't beat it all to death.  It doesn't need to
be totally uniform in color or anything.

The beat in 1 cup of all-purpose flour.  If you wanna add nuts, again, that's your business, and if
you do, now's the time to add 'em, about a cup, not chopped too fine.

Bake at 350-Farenheit 'til they're done...  probably a little under  half an hour, but trust your
brownies, not a clock.

[CeeGBee]

Double-Post!!!

Hot Cocoa...  If you thought that brownie recipe was vague, wait 'til you read this...


Start with granulated sugar, powdered cocoa, and your favorite drinking milk or milk-substitute.
I've fixed this with: a 50/50 mix of whole milk and half & half, whole milk, 2%, 1%, skim, soy milk,
and rice milk, and all have been entirely palatable.  Fattier milk/cream sticks to the pan more.

Step 1: Put about 1/2 cup of sugar in a bowl...  more if you're making a lot of cocoa.
           You probably won't want to use the whole batch for one cup, but who makes
           only one cup of cocoa.
Step 2: Add powdered cocoa, and mix with a fork or whisk until there are no clumps
           of cocoa.  How much?  Entirely up to you...  I like a couple tablespoons per
           half-cup of sugar...  maybe a shade more.
Step 3: Heat milk (or substitute) in a saucepan on low-medium heat; stir frequently
           or it'll stick, and nobody likes that.
Step 4: When the "milk" is good and hot, but not necessarily boiling, start adding the
           cocoa/sugar slowly and stirring until it's dissolved...  KEEP STIRRING OR IT'LL
           STICK, and nobody likes that.
Step 5:  (The part most people forget) Add a few drops of vanilla extract.

Of course, if you want to add...  Well, damn near anything...  cinnamon, allspice,
peppermint, peppermint schnapps (not much)...  Knock yerself out.

[dangerpants]

Adobo seasoning? Isn't that Filipino?

It's a Goya product. Where the blend originated from, I have no idea... But for now, I'm sure it's safe just to blanket it with the term hispanic.

Not that it matters.

[Kenny Wisdom]

Kenny's Very Special Beef Stroganoff with Herby Potatoes.

This recipe is a delight, really simple but quite delicious. Use a good cut of fillet beef - note, that's "Fill-it" not "Fee-Lay", you Americano's.

Ingredients

About 1½ lb of fillet beef - sliced into strips. You can slice reasonably thinly to make the beef go further as it's an expensive cut.

About 2½ oz butter

Some olive oil

1 large onion THINLY sliced

About 12 oz button mushrooms THINLY sliced

About 10 fl oz Soured cream

1½ tbsp Paprika

Juice of one lemon

Chopped parsley

Good black pepper - I like to use cracked peppercorns. I usually have some to hand, coarsely crushed  in a pestle and mortar because it makes me feel cheffy.

Salt, to taste.

Potatoes, like maris piper, enough for how ever many you're serving. I haven't a clue really, I always do too much.
Italian mixed herbs
Celery Salt
Pepper

Method

For the pots

Slice and cube the potatoes. Easier than it sounds if you're not sure. Cut in half, then slice into thick "fries" (chips, as we'd say) then cut across to make cubes.

Parboil for 10 minutes in boiling water, or microwave on high in water for about 8 mins.

Drain, and transfer to a tray or roasting dish.

Drizzle with olive oil, just enough to coat the potatoes.

Sprinkle on the herbs, celery salt and pepper. Toss the potatoes to coat.

Put in a hot oven for about half an hour, so time it for the Stroganoff. When they're golden, they're done. You can afford to go over slightly - better to go over with the time than under.

For the Strog.

Have your ingredients prepared before hand, as cooking time is quick - about ten minutes. No time for slicing!

Heat a sautee pan / large frying pan and melt some of the butter with some oil. (Stops the butter burning). Fry the onions gently until soft, with the paprika. I tend to use more paprika than called for - aim for a nice rich golden brown colour.

Add the mushrooms and continue to soften gently - you're not trying to brown the onions and mushrooms.

Transfer this mixture to a bowl and set aside for a minute or two.

Bring the pan back up to heat and use some more butter / oil.

Flash fry half the fillet, seasoning with salt & pepper to taste. Keep turning, literally a minute or two, until the beef has turned colour. You'll see it.

Remove this beef to a plate or bowl, check the pan isn't dry, and fry & season the remainder. Remove the beef to the plate or bowl you're using. What's great is the beef is now resting.

With the pan still hot, pour in the lemon juice - this will deglaze the pan juices. Pour in the soured cream and stir all the juices together.

Return the onion / mushroom mixture to the pan and stir together for a minute.

Return the beef to the mixture and stir for no longer than a minute.

Finally, add the choppped parsley and serve, either in a bowl or to the plate with herby potatoes.

Lovely with a green salad.


Addendum: Having read back over CGB's posts, I realise that this recipe has just killed Dangah. Sorry 'bout that. If you can get a non-dairy cream, then just sour with another lemon and substitute the butter, which isn't wholly necessary, with marijuana, or just use oil.

[dangerpants]

Addendum: Having read back over CGB's posts, I realise that this recipe has just killed Dangah. Sorry 'bout that. If you can get a non-dairy cream, then just sour with another lemon and substitute the butter, which isn't wholly necessary, with marijuana, or just use oil.

Considering that food scientists came out with milk-free butter AND sour cream, and they taste exactly the same with exactly the same texture and mostly the same results in cooking... I think I'm still alive.

It's gonna take a lot more than THAT to kill me, Kennyboy. 

[Kenny Wisdom]

Don't worry. I'm on it.

[CeeGBee]

Potatoes, ...I always do too much.

No such thing.... 


Anyway, did Nigella teach ya that?  It looks tasty...

[Kenny Wisdom]

Nigella has taught me many things. She's an inspiration.

We haven't quite made it to the kitchen yet, but I hope so soon.

[CeeGBee]

Nigella has taught me many things. She's an inspiration.

We haven't quite made it to the kitchen yet, but I hope so soon.

You do realize you'll eventually have to untie her... right?

[Kenny Wisdom]

You do realize you'll eventually have to untie her... right?

Not for a while. I like the feel of her undies too much to take them off, just yet.

Poor Dangah. She's trying to eat, dontcha know?

[caddy]

now i want stroganoff.  mmm, delicious recipe.  will steal.

*thinks*

Russian Teacakes

1/2 cup of butter or margerine
2 1/4 cups of flour
3/4 cups of powdered sugar
teaspoon of salt
tablesoon of vanilla
1/4 cup of water/milk
an egg

extra powdered sugar


okay, here's what you do.  take all that shit above, and mix it together.  then get a cookie sheet, and separate the batter into wittle balls.  bake.  use the extra powdered sugar to coat them a few times, until they're thick enough with sugar to induce teh diabetes.

voila.