Lmfao SaM
Culinary Recipes
- Thread starter SaMaNtHa
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Homemade Falafel
beans, buzzfeed, deep fried, indian pakistani, snacks
2 cans chick peas; drained and rinsed
250 mL 1 cup red onion; chopped
60 mL ¼ cup parsley
4 cloves garlic; peeled
15 mL 1 tbsp lemon juice
10 mL 2 tsp zeera cumin
5 mL 1 tsp salt
5 mL 1 tsp black pepper
3 mL ½ tsp red pepper; flaked
250 mL 1 cup breadcrumbs,
oil; for frying
pita bread; optional
vegetables; fresh optional
tahini sauce; optional
hummus; optional
* To the bowl of a 2-quart food processor, add chickpeas, onion, parsley, garlic, lemon juice, and spices.
* Pulse the ingredients together until they are just incorporated and form a wet paste. Be careful not to over-blend ingredients.
* Transfer the chickpea mixture to a large mixing bowl and add bread crumbs, mixing until just incorporated.
* Cover with plastic wrap and refrigerate for 1-2 hours.
* Remove the chilled falafel mixture from the refrigerator and being shaping it into balls. The mixture should yield 18 to 20 1-inch falafel balls.
* In a large frying pan with high sides, heat about 1-inch of oil for frying.
* Heat the oil over high heat, and fry falafel balls for 3 minutes, flipping halfway. Once golden brown and crispy, transfer them to a paper towel-lined plate.
* Plate falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
* Enjoy!
Notes: https://www.buzzfeed.com
Yield: Makes 18-20
Fire-Grilled Steak with Steakhouse Butter
chef michael smith's kitchen, main course, steak
---: STEAKHOUSE BUTTER :---
1 stick butter; softened
30 mL 2 tbsp red onion; finely chopped
1 clove garlic; finely minced
15 mL 1 tbsp parsley; freshly minced
15 mL 1 tbsp thyme; freshly minced
30 mL 2 tbso red wine vinegar
sprinkle sea salt
sprinkle black pepper
---: STEAK :---
4 thick new york striploins; sirloins or rib-eye steak
sprinkle sea salt
sprinkle black pepper
The only thing better than a fire-grilled steak is the same steak with a round of flavoured butter slowly melting overtop, forming a rich, tasty sauce as it mingles with the steak’s juices. For the ultimate grilled steak experience, try taking the time to build a hardwood fire in your backyard!
* For the steakhouse butter, stir all the ingredients together until thoroughly combined.
* Place a piece of plastic wrap on your work surface.
* Scoop the butter along the edge, forming a log shape roughly 4 inches long.
* Roll the butter once so it is nearly covered in the plastic wrap, then gently roll further.
* Tightly roll up the plastic wrap, grasp the ends of the plastic and twirl the works a few times, tightening the butter into a perfect round log.
* Refrigerate or freeze for several hours or overnight until the butter is firm enough to slice.
* For the steaks, build a hardwood fire and let it burn down to a thick bed of glowing hot coals, or preheat your grill to its highest setting. Just before you begin to cook them, pat the steaks dry and season them heavily with salt and pepper.
* Position them on the grill at a 45-degree angle to the grill grates.
* After a few minutes turn them 90 degrees to get the perfect steakhouse grill marks.
* Flip and repeat. Continue cooking until the steaks reach the doneness you prefer.
* Serve each steak with a thick slice of steakhouse butter on top.
* You may press steaks with your finger to gauge doneness; they stiffen as they cook through. This will take some time to master but it’s a skill worth cultivating.
* You can also do what every novice professional cook does when the chef isn’t looking: cut a small slice in the centre and have a peek!
Notes: http://chefmichaelsmith.com
Yield: 4 Servings
Curried Chicken Skewers with Lime-Yogurt Dipping Sauce
chicken, kabob, lcbo, main course, wine
1.25 kg 2-½ lbs chicken breast; skinless & boneless cubes
30 mL 2 tbsp curry powder
80 mL 1/3 cup cilantro; coarsely chopped
zest of i lime
juice of 1 lime
60 mL ¼ cup vegetable oil
425 mL 1-1/3 cup yogurt; greek style
12 bambo skewers; 10 in long soaked
175 mL ¾ cup english cucumber; peeled grated
3 mL ½ tsp sugar
salt; to taste
naan bread
Early Summer 2016
BY: Tonia Wilson-Vuksanovic
This dish can be pulled together quickly and is fun to eat. To make it even more interesting, serve the chicken with some store-bought Indian pickles
and chutneys, along with a salad of tender greens.
* In a large bowl, stir together chicken, curry powder, cilantro, lime juice (make sure to take the zest off first), 3 tbsp (45 mL) vegetable oil and ½ cup (125 mL) yogurt. Let marinate in refrigerator for at least 30 minutes.
* Soak bamboo skewers in enough hot water to cover for 20 minutes.
* Wring out excess water from grated cucumber by squeezing it in your fist.
* Place in a bowl with the remaining 1 tbsp (15 mL) oil, the remaining 1¼ cup (310 mL) yogurt, lime zest and sugar.
* Stir to combine and add salt to taste. Set aside.
* Preheat broiler to high, place oven rack in the middle.
* Skewer the chicken pieces, making sure each skewer has an equal number of pieces.
* Place on foil-lined baking sheet and place on rack in middle of oven.
* Broil for 10 minutes, flip skewers and broil for 5 more minutes.
* Raise the baking sheet to the top rack and broil for 2 minutes longer to brown the chicken.
* Serve with yogurt dip and naan bread.
What to Serve
Open Riesling-Gewürztraminer VQA
Notes: http://www.lcbo.com
Yield: 6 Servings
Loaded Onion Dip
delish
8 slices bacon; sliced into ½” pieces
1 onion; thinly sliced
250 mL 1 cup 8 oz cream cheese; softened at room temperat
250 mL 1 cup mayonnaise
250 mL 1 cup cheddar cheese; shredded
125 mL ½ cup mozzarella; shredded
5 mL 1 tsp garlic powder
kosher salt; to taste
15 mL 1 tbsp chives; chopped for garnish
This ridiculously cheesy, bacon-topped onion dip is NBD (that's no basic dip).
* Preheat oven to 350°F.In a medium skillet over medium heat, cook bacon until crispy.
* Transfer to a paper towel-lined plate, reserving 1 tablespoon bacon fat.
* To skillet, add onions and caramelize, stirring occasionally, about 10 minutes.
* In a large bowl, stir together cream cheese, Mayonnaise,¾ cup cheddar, mozzarella, all but 1 tablespoon cooked bacon, caramelized onions, and garlic powder and season with salt.
* Transfer mixture to a baking dish and top with remaining cheddar and bacon.
* Bake until golden and bubbly, 25 to 30 minutes. Garnish with chives and serve.
Total Time: 0:40 | Prep: 0:15 | Cook: 0:25 | Level: Easy |
Notes: http://www.delish.com
Yield: 8 Servings
Grilled Charlie Ingredients
- Bread
- Cheese
- Butter
- Chocolate syrup
- Peanut butter
Grilled Charlie Recipe
- To start this masterpiece off, you will need to butter the wrong side of the bread, adding cheese on the other side and placing it cheese side down onto a skillet
- On the buttered side, drizzle chocolate syrup of your choice
- Butter another piece of bread, again placing it wrong side down
- Flip it and top the other side with peanut butter
- Scoop up and serve
MarkyG ty but I quit eating Peanut Butter due to some men wank in a jar of peanut butter ;\
Bang Bang Corn
barbeque, delish, side dishes, spicy
125 mL ½ cup sweet chili sauce
45 mL 3 tbsp butter; melted
15 mL 1 tbsp sriracha
2 cloves garlic; finely minced
juice of 2 limes
kosher salt
black pepper; freshly ground
6 ears corn; husks removed
cilantro; fresh chooped for garnish
The prettiest corn you'll grill all summer.
* Make bang bang butter: In a medium bowl, mix together chili sauce, butter, Sriracha, garlic, and lime juice and season generously with salt and pepper.
* Slather butter all over corn.
* Heat grill to medium high.
* Grill corn, turning and basting with remaining bang bang butter occasionally, until tender and charred, 10 to 15 minutes.
* Garnish with cilantro and serve.
Total Time: 0:25 Prep: 0:10 Level: Easy Serves: 4
Notes: http://www.delish.com
Easy Skillet Chicken Piccata
chicken, delish, main course, wine
15 mL 1 tbsp extra virgin olive oil
4 chicken thigh; bone in, skin on
kosher salt
black pepper; freshly ground
3 cloves garlic; minced
30 mL 2 tbsp butter
60 mL ¼ cup white wine; dry
juice of 1 lemon
30 mL 2 tbsp capers
1 lemon; sliced
parsley; fresh chooped for garnish
This one-pan lemony chicken is a total winner.
* In a large skillet over medium-high heat, heat oil.
* Season chicken with salt and pepper and cook chicken thighs until golden and no longer pink, 8 minutes per side.
* Transfer chicken thighs to a plate.
* Discard half the chicken juices from skillet and reduce heat to low.
* To skillet, add garlic, butter, white wine, lemon juice, and capers and bring to a simmer.
* Add lemon slices and return chicken thighs to skillet.
* Let chicken simmer in sauce for 5 minutes, then garnish with parsley and serve.
Total Time: 0:30 | Prep: 0:15 | Level: Easy | Serves: 4 |
Notes: http://www.delish.com
Jalapeño Popper Potato Salad
appetizers, bacon, delish, side dishes, spicy
900 gr 2 lbs potatos; boiled and halved
10 slices bacon; cooked and crumbled
500 mL 2 cups cheddar cheese; shredded
2 jalapeños; thinly sliced
---: FOR THE DRESSING :---
175 mL 2/3 cup mayonnaise
60 mL ¼ cup red wine vinegar
15 mL 1 tbsp chives; chopped
5 mL 1 tsp garlic; powder
kosher salt
black pepper; freshly ground
A spicy take on a summer classic.
* In a large bowl, combine potatoes, bacon, cheddar and jalapeños.
* In a medium bowl, combine mayo, vinegar, chives and garlic powder.
* Season with salt and pepper and whisk until combined.
* Pour dressing over potato salad and stir to combine.
* Garnish with chives and serve.
Total Time: 0:15 | Prep: 0:15 | Level: Easy | Serves: 10 |
Notes: http://www.delish.com
Chickpea Salad
appetizers, beans, pinterest, side dishes, spendwithpennies
1 avacados
½ fresh lemon
540 mL 19 oz 1 can chick peas; drained
60 mL ¼ cup red onion; sliced
500 mL 2 cups grape tomatoes; sliced
500 mL 2 cups cucumber; diced
125 mL ½ cup parsley; fresh chooped
175 mL ¾ cup green bell pepper; diced
---: DRESSING :---
60 mL ¼ cup olive oil
30 mL 2 tbsp red wine vinegar
3 mL ½ tsp zeera cumin; powder
salt & pepper; to taste
* Cut avocado into cubes and place in bowl.
* Squeeze the juice from 1/2 lemon over the avocado and gently stir to combine.
* Add remaining salad ingredients and gently toss to combine.
* Refrigerate at least one hour before serving.
Prep Time 10 minutes | Total Time 10 minutes
Author Holly N.
Notes: http://www.spendwithpennies.com
Yield: 6 Servings
Essence
dry rubs, emeril, food tv, marinade, seasoning, spices
60 mL 4 tbsp paprika
30 mL 2 tbsp salt
30 mL 2 tbsp garlic; powder
15 mL 1 tbsp black pepper
15 mL 1 tbsp onion; powder
15 mL 1 tbsp cayenne pepper
15 mL 1 tbsp oregano; dried
15 mL 1 tbsp thyme; dried
* Combine all ingredients thoroughly and store in an airtight jar or container.
* Yield: about 2/3 cup
* Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Notes: Emeril's Creole Seasoning
Yield: 2/3 cup
Preparation Time: 10:00
Nova Scotia Lobster Chowder
appetizers, fish | seafood, soups | stews, taste of nova scotia
400 mL 1-2/3 cup potatoes; peeled diced & cooked
30 mL 2 tbsp butter
375 mL 1-½ cup onions; peeled & minced finely
30 mL 2 tbsp thyme; leaves
8 mL 1-½ tsp celery salt
2 mL ¼ tsp black pepper
175 mL ¾ cup sour cream
375 mL 1-½ cup whipping cream
250 mL 1 cup milk
500 mL 2 cups nova scotia lobster meat; cooked & chopped, + juic
This is a rich chowder packed with plenty of lobster. It can be served in
small cups for a very special first course or in larger bowls as the
centerpiece of an informal supper. The sour cream adds an unexpected and
delicious tartness.
* In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook.
* Stir in the thyme (use up to 2 tbsp according to your tastes), celery salt and pepper, and then the cooked potatoes.
* In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice.
* Add to potato mixture and stir gently. Heat through but do not boil.
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Notes: http://tasteofnovascotia.com/recipes/nova-scotia-lobster-chowder/
Yield: 6 Servings
I went through all 18 pages. Y'all are too schmancy for my simpleton palate, especially Sam... goddamn, woman! I usually get new recipe ideas from Pinterest. I love Pinterest. If I keep a recipe, it's typically a comfort food, like mac & cheese, which there are none of in this thread. So, since I have a recipe for mac & cheese, I thought I'd share. I didn't get this from Pinterest though.
Keep in mind, I make this for the family Thanksgiving every year, and 40-50 people show up, so if you want to make this for 2, you'll have much leftovers unless you cut the ingredients in half. I'm not really sure it works like that either.
What you'll need:
1 stick o' butter
1 pound o' pasta
1 clove o' garlic, minced
1 tsp o' dry mustard
1 tsp o' cayenne pepper
6 tbsp o' all purpose flour (needs to be all purpose)
3 & 1/2 cups o' whole milk (needs to be whole)
1 & 3/4 cups o' chicken broth (or vegetable broth for those people... yuck)
1 pound o' colby cheese
1/2 pound o' extra sharp cheddar cheese
1 cup or so o' bread crumbs
salt & pepper
Directions:
Shred the cheese first because it takes the longest. Boil about a gallon of water with a tbsp of salt in a big enough pot, add the pasta & cook until firm, but not done - I believe it's called al dente. Drain and leave in the colander for now.
Wipe the pot dry, then add 6 tbsp of the butter (keep 2 for later) and melt over medium heat. Add the garlic, mustard & cayenne and stir for about 30 seconds. Add the flour and cook for about another minute. Slowly stir in the milk and broth, bring it to a simmer. Cook for another 6 minutes(ish), whisking often until the sauce starts to thicken.
Take the pot off the heat. Whisk in the cheese a bit at a time until it's all melted. Add the pasta, breaking up any clumps, and salt & pepper to taste. Melt the remaining 2 tbsp of butter and combine with the bread crumbs. Pour the pasta in a 9x13 baking dish, top with the bredcrumbs, and bake in a preheated 400° oven for about a half hour. Let cool enough to not burn your mouth. Eat.
You can use any medium sized pasta... I like penne, fusilli or cavatappi. And you can experiment with cheeses too... pepperjack adds a kick, for instance. Some cheeses melt better than others too.
Keep in mind, I make this for the family Thanksgiving every year, and 40-50 people show up, so if you want to make this for 2, you'll have much leftovers unless you cut the ingredients in half. I'm not really sure it works like that either.
What you'll need:
1 stick o' butter
1 pound o' pasta
1 clove o' garlic, minced
1 tsp o' dry mustard
1 tsp o' cayenne pepper
6 tbsp o' all purpose flour (needs to be all purpose)
3 & 1/2 cups o' whole milk (needs to be whole)
1 & 3/4 cups o' chicken broth (or vegetable broth for those people... yuck)
1 pound o' colby cheese
1/2 pound o' extra sharp cheddar cheese
1 cup or so o' bread crumbs
salt & pepper
Directions:
Shred the cheese first because it takes the longest. Boil about a gallon of water with a tbsp of salt in a big enough pot, add the pasta & cook until firm, but not done - I believe it's called al dente. Drain and leave in the colander for now.
Wipe the pot dry, then add 6 tbsp of the butter (keep 2 for later) and melt over medium heat. Add the garlic, mustard & cayenne and stir for about 30 seconds. Add the flour and cook for about another minute. Slowly stir in the milk and broth, bring it to a simmer. Cook for another 6 minutes(ish), whisking often until the sauce starts to thicken.
Take the pot off the heat. Whisk in the cheese a bit at a time until it's all melted. Add the pasta, breaking up any clumps, and salt & pepper to taste. Melt the remaining 2 tbsp of butter and combine with the bread crumbs. Pour the pasta in a 9x13 baking dish, top with the bredcrumbs, and bake in a preheated 400° oven for about a half hour. Let cool enough to not burn your mouth. Eat.
You can use any medium sized pasta... I like penne, fusilli or cavatappi. And you can experiment with cheeses too... pepperjack adds a kick, for instance. Some cheeses melt better than others too.
Loving all these recipes so I had to add one of my faves. This slice is all about the chocolate.
To Die For Chocolate Slice:
250 grams unsalted butter
1 cup brown sugar
1 teaspoon vanilla
1 egg yolk
2 cups plain flour
300 gram block of milk chocolate, chopped into chunks, not too small (this is key to making the slice amazing)
Method:
- cream butter and sugar
- add egg yolk and vanilla
- add flour and chocolate
- bake 170 degrees celsius for 12 - 16 mins
So simple!
To Die For Chocolate Slice:
250 grams unsalted butter
1 cup brown sugar
1 teaspoon vanilla
1 egg yolk
2 cups plain flour
300 gram block of milk chocolate, chopped into chunks, not too small (this is key to making the slice amazing)
Method:
- cream butter and sugar
- add egg yolk and vanilla
- add flour and chocolate
- bake 170 degrees celsius for 12 - 16 mins
So simple!
A
AmberDoll
Guest
how to make me a Simple English Muffin
Ingredients
Method
Ingredients
- 300g/10½ oz strong white bread flour, plus extra for flouring
- 6g fast-action yeast
- 6g salt
- 15g/½oz caster sugar
- 15g/½oz softened butter, cut into small pieces
- 1 medium free-range egg (about 22g/¾oz), lightly beaten
- 170ml/6fl oz milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed)
- oil, for greasing
- 15g/½oz semolina or polenta, plus extra for dusting
Method
- Tip the flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and the salt into the other side of the flour. Add the sugar, butter, egg and milk, then mix all the ingredients together to form a soft dough.
- Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.
- Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size.
- Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick.
- Lightly dust two baking trays with half of the semolina or polenta.
- Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins.
- Leave to prove for another 30 minutes.
- Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side.