Official DIY recipies thread:

[hcbassplay]

So, lets get some recipies down for those of us who like to do a little cooking now and then... a recipie exchange of sorts...

I'll start, I just tried this a couple days ago and it came out pretty good.

Shrimp tacos:

20 small-medium shrimp, uncooked, peeled, cut in to 1/2" pieces
1 jalapeno
1 large clove garlic
1 tomato
1 white onion
2 limes
1/2 cup chopped fresh cilantro
table salt
small corn tortillas
1 tsp vegetable oil

Dice the tomato, and onion in to 1/4" pieces, and mix with the chopped cilantro. Cut the lime in half and squeeze juice from one lime in to the mixture. Season with salt to taste(shouldn't need a bunch) You now have pico de gallo salsa.

Crush the garlic with your knife blade, and dice. Slice the jalapeno in half, discarding the ends, and remove the seeds(unless you want it hot). Dice finely, and place in a small skillet with the garlic. Add the vegetable oil and place on medium-high heat, cooking until the garlic starts to brown lightly on the edges. Add chopped shrimp. As soon as the shrimp start to turn white, squeeze the juice from the other lime in to the pan. Cook until the excess moisture from the lime is gone, the shrimp should be done now. Dump on to a piece of aluminum foil, and wipe the pan with a paper towel. Butter the corn tortillas, fry until slightly transparent.

Spoon the shrimp mixture on to tortillas(I like to use two), top with pico de gallo, and you are ready to eat! Make sure to open a beer as well.

Let's see some more guys!

[matdotcom2000]

Brandy Apple Juice Pork chops
These either can be grilled on a pit or on the stove where the pork chops can be cooked in the sauce.
Contents:

Apple Juice
Brandy
Blackened spices
Seasoning Salt
Garlic

You simply mix the contents above in the portions that fit you (more apple juice than brandy) Let the pork chops sit for 45 minutes in the sauce. Cook and enjoy. I prefer to barbque them my self and they always turn out great. I made the recipy up when my girl said that I never cook, she has been asking for more ever since.

[MiniVanMan]

Okay, I'll put in my Ghoulash. This is a poor man's recipe that's very healthy and will provide enough food for a week. I haven't figured out how to make less of it.

1 box of medium sized pasta shells (16 oz)
1 can of tomato sauce (14.5 oz)
1 can of diced tomatoes (14.5 oz) (I prefer the italian seasone cans. Adds a little more flavor)
1 small can of tomato paste (for thickening of the sauce)
1 can of kidney beans (14.5 oz)
1/2 - 1 lb of ground beef
Spices - salt, pepper (of course), basil, and oregano (did I say oregano? I meant OREGANO)

Onions, garlic (essential). Green peppers and other veggies optional.

Directions: While cooking your shells, dump the tomato sauce, diced tomatoes, tomato paste and kidney beans into a large sauce pan. Put on simmer, while dicing onions, garlic and whatever other veggies you choose. Add your spices. Don't be afraid of the spices, add plenty of them. Raise the heat a little and cover (while stirring occassionally). Then brown your meat (I like to brown it with garlic in the frying pan also). Once the ground beef is browned add it to your sauce. Stir, and heat till a slight boil then simmer till the shells are ready. Then mix it all together in a vat and you have food for a week.

[daitrong]

Here's what i eat for breakfast,

1cup of nonfat milk
1 packet of dry oatmeal
1 bannana

all blended in a blender for a real non-tasty treat. mmm yuk -_-

[npdang]

You guys are making me hungry.

[hcbassplay]

So far we have 3 people on this forum who cook, and ~460 who either cook only PB&J sandwiches, or eat exclusively fast food. This is not looking good for the nutritional state of america

Let's get some more guys!

[Ocelaris]

I make the same thing Minivan Man makes... but I usually don't use any spices except salt and pepper, but I use a piece of cheese inbetween the pasta and chili-mac (what I call it)

I don't have any original recipes really, just do a search for whatever relatively fresh ingredients we have in the fridge, broccoli, chicken etc... and do a google search for "ingredient ingredient recipe" or something like that...

One I like to make is lemon chicken...

Basically

1 cup chicken broth (or cup of water + boullion cube)
2 chicken breasts
3 random citrus fruits (at least 2 lemons and an orange ideal)
corn starch for thickening the citrus sauce, and dousing the chicken
1 box noodles or pasta.
1 egg
some vegetable oil
Capers (optional)

Mix 1 egg + 1 tbsp veg oil + 1 tbsp corn starch in a large bowl

Cut chicken into bite size pieces and toss in bowl covering well

Heat up oil in skillet until very hot, almost burning

Fry chicken until cooked through, and set aside.

Mix 1 cup chicken broth + juice of citrus + ~1 tbsp corn starch (cold)
dump sauce into pan and cook until starts to thicken.

Put chicken back into sauce and cook until pasta is done.

enjoy

[Ocelaris]

Another trick is rice cooker, we make rice probably everyday... 1 cube chicken boullion + 1 tbsp butter makes some nice tasting grain to go with most any meal...

[Finleyville]

Ocelaris, when do you add the capers to your citrus chicken?

[Ocelaris]

I think the capers are cooked with the chicken, and then remove the main chicken... Honestly my mother used to use capers and I can't remember, my wife hates them, so never used them, but I imagine using them with the chicken or before the sauce?

[AzGrower]

I love to cook, but I get most of my recipes from www.allrecipes.com
Most of the other recipes are all in my head and consist of the following:

a little bit of salt, a pinch of pepper, and tons of either minced or roasted garlic.
Mainly Mexican food, all my mom's recipes of course. I also like to make sushi and cook Oriental food.

[hcbassplay]

Hehheh, I have a serious fresh garlic addiction. I always add way too much. I even eat whole raw cloves while cooking. Capers are quite cool too, good for fish and chicken.... instant fancy!

[AzGrower]

Originally Posted by hcbassplay

Hehheh, I have a serious fresh garlic addiction. I always add way too much. I even eat whole raw cloves while cooking. Capers are quite cool too, good for fish and chicken.... instant fancy!

Damn dude, are you married?

[Finleyville]

Originally Posted by AzGrower

Damn dude, are you married?

If he is then it must be a "long distance relationship."

[AzGrower]

hopefully soon after I tag my deer this year, I will be making some venison jerky. I will make sure to post the recipe to do so...you can also substitute beef or turkey

[DeconIV]

Hah, something I can post on! One of my favorite recipes are an Chicken Avocado Casserole, credits to Barbara Nolan. This I got on the box of Morton's Salt. It's packed with calories so it's a once a month deal, but it tastes great!

7 tablespoons butter, divided
1 tablespoon olive oil
8 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 cup light cream
1 cup chicken broth
3/4 teaspoon Morton® Kosher Salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
2 dashes hot pepper sauce
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
3 cups sliced fresh mushrooms
1/4 cup sherry
1/2 cup sliced almonds, toasted
2 avocados
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DIRECTIONS
Preheat the oven to 350 degrees F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9x13 baking dish and set aside.
Melt 4 tablespoons of butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with Morton® Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce and herbs. Set aside.
Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.

[DIYMA]

I am making this right now.
My own createion that is always impressive and delicious.
Very easy to make too.

Ancho-White Clam-Carbinara Pasta

In a large pot:

Fry 1 or 2 lbs bacon

Once bacon is half way cooked:
Add one chopped onion to frying bacon

Continue to cook bacon until crispy
Drain Bacon grease, leave onions

Mix in:
2 (12 oz) jars white clams with calm juice
1 oz Anchovie paste (1/2 tube)
1/2 cup chicken broth
1 tbl fresh Garlic or garlic powder (not garlic salt)
1 tbl black pepper

Bring to boil

Add 1 -quart heavy whipping cream

Bring to boil again

Reduce heat to simmer

Stir regularly for 20 minutes

Slice up and add 5 or 6 raw boneless & skinless chicken breasts

Simmer 5 minutes - stirring regularly

Add 2 cups graded or shredded Ramano or Parmesean cheese.
If you add the cheese any sooner, it will sink to the bottom of the pot and will burn.

Remove from heat and allow to sit for 15 minutes, stirring every 5.

For kicks you can add 1/2 cup vodka
Crank the heat way up, and light it. This will help reduce the sauce much faster. Be very careful and watch out!

Variation - add 1/2 cup gorgonzola or bleu cheese with the chicken.

This goes directly on top of pasta. Spirals and macaroni are ideal.

[danssoslow]

Fry up some ground beef with some soy sauce. Mix in some shredded cabbage, shredded carrots. Wrap it in Filipino egg roll wrappers, and deep fry them until the turn golden brown. The trick is to use the Filipino wrappers, as they are super thin and the lumpia will be very crisp. don't fill the wrappers up with too much meat, maybe about two fingers thick.

My mother never taught me to measure anything when cooking, so this "recipe" will have to do.

I'll get my girlfriend to put up a recipe for pancet and bip stick latter. Good eats!

[60ndown]

pb+j/thread

[DIYMA]

Mac & cheese the right way!

1 box kraft mac & cheese

Make it according to the directions

add
1 diced tomato
1/4 diced onion
1 chopped jalapeno
some garlic powder
some black pepper

Optopnal
1 /2 lb ground beef

[jp88]

Ill have to post up my shrimp and grits recipe as soon as I get a chance to cook it up again and try to remember exactly what it was I put in it I cook a good bit but I never use a recipe and rarely cook the same exact thing twice

edit I do have to wait till late summer or early fall when I can get suitable shrimp. Thats when the 10 count shrimp get caught around here