#1
I couldn't find a topic like this anywhere else so I decided to start one. I'll be having a kitchen at my place of housing next semester and I need to find some new recipes to cook.

EDIT: Apparently I failed at searching so you can continue this if you want or just let it die.

Let's make a cook book of all of UG's favorite recipes. If you got some good ones put it in here. I'll start.

Pan-Grilled Tuscan Steak
Makes 4 servings

2 steaks (sirloin strip, rib-eye, or other cut), 8 oz each and about 1 inch thick, preferably at room temperature
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
1 lemon, quartered

1. Heat the oven to 500°F and set a rack in the lowest possible position. Preheat a cast-iron or other sturdy, ovenproof skillet over medium-high heat for 4 to 5 minutes until it's almost smoking. Sprinkle the skillet's surface with salt, drizzle with a bit of olive oil, and put in the steaks. Immediately transfer the skillet to the oven.

2. About 6 to 8 minutes in the oven will bring the steaks to medium rare, depending on their thickness. Check for doneness; if necessary, make a small cut and look. Remove, sprinkle with more salt and pepper to taste, drizzle with olive oil and a squeeze of lemon, and serve.
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Last edited by djrue211 at Dec 23, 2009,
#2
This thread will be a massive success.
No one will write such a detailed description of their favourite dish.
YNWA
#6
All you need is:
Microwave chips (fries)
a microwave.


Remove chips (fries) from packaging. Place in microwave. Close door. Push button. Shake halfway through. Remove from Microwave and eat.
<--- This is Wally. Not Waldo.

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#7
Quote by vulgarmachine
All you need is:
Microwave chips (fries)
a microwave.
Remove chips (fries) from packaging. Place in microwave. Close door. Push button. Shake halfway through. Remove from Microwave and eat.


I haven't had McCain Micro chips since I was 6. Shocking amount of salt and vinegar in them.
YNWA
#8
I'm sure there has been one or two of these before.

Anyway, last night, I made macaroni cheese. Couldn;t tell you quantities on the cheese(or the macaroni), but here's a rough guide.

Ingredients:
macaroni
1oz flour
1oz butter
a shitload of cheese(I use a mix of cheddar, mature cheddar, edam/gouda and emmenthal/gruyere, around 2:1:1:1)

1. Cook macaroni. I use Marshall's dried, it takes about 20 minutes or so.
2. Take 1oz butter, melt in a pan and mix 1oz of flour in, then cook on a low heat for 2 minutes of so, stirring occasionally. This bit is a little tricky, because if you don;t cook it enough, your sauce will taste of raw flour, but if you cook it too much, the sauce will be discoloured. There should be no colour change at this stage.
3. Add 1 pint of warm milk(I give it 90s in the microwave), a little at a time. Whisk it in, so that it's smooth(it will first turn into a really thick paste, and then, as you add more milk, it will think down into what you really want)
4. Add the grated cheese, and handful at a time, and stir/whisk it in until it's melted. Keep some back to sprinkle on top.
5. Stick it in the oven at around 150 for 30-40 minutes before serving.
#9
Quote by tattyreagh
I haven't had McCain Micro chips since I was 6. Shocking amount of salt and vinegar in them.


I make sure I don't add salt and vinegar. Ketchup is all I need. *puts up flame shield*
<--- This is Wally. Not Waldo.

Gear List:
Ibanez RG570
Fender MIA Strat (in black, HSS)
Godawful Marshall MG practice amp

My Youtube
My godawful blog
#10
1.Defrost mince.
Fry an onion.
Put defrosted mince into pan. stir about a bit while:
Chopping green peppers, mushrooms, anything else you want to bulk it out a bit (I don't like tomatoes, but they work too)
Pasta into salted water, boil for about 5 mins
Drain mince fat off carefully.

Plate up.

2.
Get some meat. Chicken legs, pork chops...whatever you have.
Get together a sweet and sour mix. http://www.chiminea.me.uk/sweet-and-sour-sauce.shtml Is the recipe I use and it's fantastic. (I don't use tomato puree)
Leave meat in a shallow bowl of this and roll it over occassionally (in the fridge), leave it all to soak in for like a few hours.
Cook meat and pour remainder of sauce over it as it cooks so it doesnt get dry.
While you're doing this, cook noodles, and stir-fry vegetables like water chestnuts, spring onions, beansprouts, carrots, brocolli heads.

When its all cooked, eat it.
Last edited by Mazzakazza at Dec 23, 2009,
#11
Quote by vulgarmachine
I make sure I don't add salt and vinegar. Ketchup is all I need. *puts up flame shield*


McCain Micro chips(the ones in a black box) already have/had salt and vinegar added. Then again I haven't had them since I was 6.
YNWA
#13
Quote by tattyreagh
McCain Micro chips(the ones in a black box) already have/had salt and vinegar added. Then again I haven't had them since I was 6.


Ah, now when I had them, they didn't.
<--- This is Wally. Not Waldo.

Gear List:
Ibanez RG570
Fender MIA Strat (in black, HSS)
Godawful Marshall MG practice amp

My Youtube
My godawful blog
#14
Quote by vulgarmachine
Ah, now when I had them, they didn't.

You can probably buy them with salt and vinegar added.
I remember you used to be able to get frozen chips that had tomato ketchup inside them.
#16
That sounds awful

Perhaps the bigger question here thought is...


Do you keep your ketchup in the fridge or a cupboard?

Mine stays in the fridge.
Last edited by JackalUK at Dec 23, 2009,
#17
Quote by JackalUK
That sounds awful

Perhaps the bigger question here thought is...


Do you keep your ketchup in the fridge or a cupboard?

Mine stays in the fridge.



Fridge, I like it a little chilled, it makes super hot foods easier to eat.
#18
Quote by whitenihilist
Fridge, I like it a little chilled, it makes super hot foods easier to eat.


Same.
I don't keep my butter in the fridge though, although that's just a matter of being stuffed to put it away.
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#21
When you are poorer like I am, plain cheese is normal

Or a wish sandwich:


1. Bread

2. I wish I had something to put between this bread

3. Enjoy?

Quote by Shredoftheday

Same.
I don't keep my butter in the fridge though, although that's just a matter of being stuffed to put it away.



Real butter or marjorine?

I think you are supposed to keep those chilled.
Last edited by whitenihilist at Dec 23, 2009,
#22
Preheat the oven to maximum. Heat a saucepan until medium hot and drop in the butter, sage leaves and 6 of the pancetta or bacon strips. Peel and chop 2 garlic cloves and 1 onion. Add the garlic, celery and onion to the saucepan and fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, chop the apricots roughly and stir them in. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of salt and pepper, and mix everything together well.

Slice the remaining strips of pancetta or bacon in half and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This’ll give your turkey thighs a fantastic flavour and will keep them moist while they cook.

Chop the remaining onions in half and slice the carrots thickly. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes! Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).

Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions, remaining garlic, cover with tinfoil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4, and roast for the calculated time, or until the juices run clear from the thigh if you pierce with it a knife or a skewer. Remove the tinfoil for the last 45 minutes to brown the bird. Carefully lift the turkey out of the tray and rest on a board that’s covered loosely with foil for 20 minutes while you finish off the veg and gravy. Skim the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl. Carve your turkey, serve with the gravy and dig in!
#23
Quote by whitenihilist
When you are poorer like I am, plain cheese is normal

Or a wish sandwich:


1. Bread

2. I wish I had something to put between this bread

3. Enjoy?


Real butter or marjorine?

I think you are supposed to keep those chilled.

There's a difference
キタ━━━━(・∀・)━━━━!!
Quote by Ichikurosaki
shred knows more about everything than anyone i think

Quote by IchiKurosaki
i hope we never meet shjred honestly i love you but im scared of you
#24
Quote by Shredoftheday
There's a difference



Yea.


butter = made with milk/ cream

margarine = made with oils, skim milk, and other proccess.


Margarine is cheaper, but not very good for you yadda, yadda, yadda...


You get the point.
#25
Quote by JackalUK
Everyone thinks I'm weird for having plain cheese sandwiches

Not wierd at all.
As long as you have decent cheese.

Currently eating cheese toasties. I like cheese.
#27
Quote by whitenihilist
Yea.


butter = made with milk/ cream

margarine = made with oils, skim milk, and other proccess.


Margarine is cheaper, but not very good for you yadda, yadda, yadda...


You get the point.

TBH, I keep butter in the fridge, until I finish the last... thing of butter.
Once it;s out, it stays out, because fridge-cold butter rapes bread.
#28
Quote by MightyAl
TBH, I keep butter in the fridge, until I finish the last... thing of butter.
Once it;s out, it stays out, because fridge-cold butter rapes bread.



Yea, real butter is a pain in the ass to spread. I always have to let it soften. Sometimes I hold it over the tosater while waiting for it to scare me when it pops up.
#29
Quote by JackalUK
I like cheddar

Cheddar is good. Quite versatile, really. Applewood smoked cheddar is full of win.