1. Shgeldz

    Shgeldz Thread Author :eyes: socialmedia

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    Relic Castle Cooks! (Recipe Thread)

    Discussion in 'General Discussion' started by Shgeldz, Mar 28, 2017.

    Webster's dictionary defines recipe as a set of instructions for making something from various ingredients.

    Here's 2 to start you off:



    Also @Deo@Deo requested the twitch food stream
     
    Last edited: Mar 28, 2017
  2. Mr. Gela

    Mr. Gela Wahee! kied

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    Who do I need to credit to use this

    Also
     
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  3. Shgeldz

    Shgeldz Thread Author :eyes: socialmedia

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    Reverse sear a steak folks.
     
  4. Domiok

    Domiok Local Goof member

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    Dang, I like the looks of what you all have here! I'll check those out in the coming weeks to see how they taste. I have been trying to cook more over the last year, so I'm always excited about new recipes.

    To start off, here's a recipe that I wrote a month or so ago.

    Creamy Milk Risotto
    Disclaimer: Based on my limited exposure to risotto, risotto is not the best choice for a food to cook with the intent of eating over a long time. The risotto dries out and loses lots of flavor over a short period. Additionally, in my opinion, risotto does not work well as a standalone dish given that the dish is primarily rice. You may consider cooking chicken or shellfish separately to accompany your risotto. Enjoy!

    Preparation Time: 10 minutes
    Cooking Time: 30 minutes
    Servings: 6-8
    Ingredients:
    - 2 tablespoons olive oil
    - 1 tablespoon butter
    - 1 cup shredded carrots
    - 1 medium, chopped onion
    - 2 cups Arborio rice, American medium-grain rice, or white rice
    - 6 cups sheep’s milk, goat’s milk, or cow’s milk
    - 1 cup oyster mushrooms, shiitake mushrooms, or assorted mushrooms
    - 1 cup grated Parmesan cheese
    - ¼ teaspoon salt, or to taste
    - ¼ teaspoon pepper, or to taste
    • Cut the mushrooms into slices and pieces as desired. Place the mushroom pieces into a bowl and fill with water. Let the mushrooms sit for 20 minutes or until soft.
    • Put a wide, shallow saucepan on medium heat. Heat 1 tablespoon olive oil and the butter in the pan, and wait for the butter to melt.
    • In a separate pan, begin heating the milk on medium heat so that it is warm for later. Do not let the milk rise to a boil, and maintain a warm temperature to avoid burning the milk.
    • Cook the onion and carrots in the shallow saucepan.
    • Begin adding the warm milk into the shallow saucepan with the rice, strictly in ½ to 1 cup increments. Stir the rice regularly to prevent the rice from burning and to allow even absorbance of the fluids. Stir each increment of milk until the milk has dissipated from the pan before adding the next increment.
    • While still adding the milk to the shallow saucepan, prepare a separate pan for cooking the presently soaking mushrooms. Place the pan on medium heat. Heat the remaining 1 tablespoon olive oil in the pan.
    • While still adding milk, remove the mushrooms from the water, and preserve the mushroom water. Cook the mushrooms in the new pan while finishing the milk stirring.
    • After the milk has all been stirred, pour 1 cup of the mushroom water into the shallow saucepan with the rice. Stir until the water has fully dissipated.
    • Drain the oil from the mushroom pan. Add the mushrooms, the Parmesan cheese, the salt, and the pepper to the shallow saucepan. Stir thoroughly until the cheese has completely melted.
    • Remove the shallow saucepan with the risotto from the heat. Serve the risotto while it is fresh.
     
    Last edited: Mar 29, 2017
  5. Shgeldz

    Shgeldz Thread Author :eyes: socialmedia

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  6. Kimothy

    Kimothy Novice member

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    Sadface some of my fave recipes are from books. Ah well I'll throw in a couple from online.

    This is Kim's lazy dinner. I would advise cooking this for a little longer than stated if you're using thighs on the bone. I also chuck in some carrot, onion and garlic powder to add a little extra.

    http://juliasalbum.com/2016/07/chicken-thighs-with-mushroom-rice/
     
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  7. Shgeldz

    Shgeldz Thread Author :eyes: socialmedia

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    This is a SUPER easy recipe and I recommend trying it out. The key here is the correct rice, and the ratio between liquid to rice.





    Ingredients for 4 large portions:
    (best to use a 12 or 13 inch wide skillet)
    For the saffron broth:
    2 tsp olive oil
    reserved shrimp shells from 1 pound of jumbo shrimp
    1/2 to 1 tsp saffron threads, depending on how strong you want the flavor
    2 1/4 cups chicken broth
    *Simmer for 20 minutes, strain and reserve. Be sure to season generously with salt, or your rice will be bland.
    For the paella:
    1 tbsp olive oil
    8 oz sliced chorizo sausage, or any smoky, spicy sausage
    1/2 yellow onion, diced
    2 cloves garlic, minced
    1 1/3 cup Arborio rice
    1/2 cup green peas
    1 tsp regular or smoked paprika, optional depending on how much was in the sausage
    2 cups (exactly) hot saffron broth, or just plain hot chicken broth
    1 pound peeled and deveined jumbo shrimp
    1 sweet red pepper, cut into thin strips
    salt and cayenne to taste
    garnish top with a light drizzle of extra virgin olive oil, and freshly chopped Italian parsley
    lemon wedges, optional (some love lemon, I prefer without, but give it a try and see)
    *Bake at 425 degrees F. for 20 minutes, then finish over med-high flame until rice is just tender. It will be firm and slightly sticky. Don’t burn it, but you can leave it on the flame a little longer to try and get the rice to caramelize and crust onto the bottom of the pan, like the classic version. Be careful.
     
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  8. Mr. Gela

    Mr. Gela Wahee! kied

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    Dude, paella is in my blood. I must say I prefer my paella without chorizo if it has seafood in it. I prefer a full seafood (clam, mussel, razor clam...) dish over mixing it with meat. I also hate peas with a passion. :mask:

    Basically, improving on this recipe based on my experience, I would make the chorizo brown but save the chorizo for a tapa, but still cook the onion and such with the chorizoey oil. Also bay leaf as you cook the chorizo is :innocent:.
     
  9. Shgeldz

    Shgeldz Thread Author :eyes: socialmedia

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    Who knew the RC cooks thread would have the most emotion behind it.

    I totally have been adapting this to use more seafood (but I love chorizo) and I also threw in some more veggies really just a ton more peppers. I just like this because its super easy.

    DONT skip the shrimp shells in the broth though its crucial.
     
  10. Mr. Gela

    Mr. Gela Wahee! kied

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    An alternative to the shrimp broth at the start, if you're boiling the shrimp, you can just filter that liquid and add the saffron afterwards. Probably tastes the same.

    Also I love those
     
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  11. Involuntary Twitch

    Involuntary Twitch Pixel Artist & Writer member

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    I love cooking, it's something I do at the end of a long day to unwind. I love to eat good food, so learning to cook was basically a shortcut for that!

    Here's a recipe I invented that I make almost every week. It seems like a lot of work but actually I can have it ready in about 30 minutes. It's healthy, filling, and delicious!
    Some of these ingredients might be fairly hard to find in your average American supermarket, but they are very cheap and common in almost every Asian market. It's definitely worth exploring different types of food markets in your area! Miso paste, wakame seaweed and udon noodles are all sometimes difficult to find, but so worth it due to how tasty they are. Frozen dumplings are good to just keep in your freezer in case of food-emergencies, anyway.

    Hearty Miso Soup

    (for the broth)
    - 8 cups water
    - 3 tablespoons miso paste
    - 1 quart chicken broth (optional)
    - a heaping pinch of wakame seaweed
    - soy sauce (optional)

    (for the bits)
    - 1 block cubed tofu
    - 1 package of mushrooms (white, portobello, or shiitake - I love shiitake)
    - 2 carrots
    - 1 bunch kale
    - 8-10 frozen dumplings

    (for the noodles)
    1 packet fresh or dried udon noodles

    ----

    BROTH & NOODLES PREP

    Take a large pot and fill it with 8-10 cups of water. Put it on the stove and while it's heating, stir in the miso paste until it dissolves. Add chicken broth for additional flavor, and sprinkle a generous pinch of wakame seaweed into the mixture. Raise temperature to medium-high but try not to boil it. Make sure to taste it to make sure it's not too salty or too watery. If it's too watery, add miso paste. If too salty, add water.

    In a separate pot, bring water to boil and add the udon noodles. Cook for as long as the package says, usually 7-10 minutes. Drain and rinse with cold water. Set aside.

    BITS PREP

    Cube the tofu into 1/2 inch chunks and wrap in paper towel to drain excess moisture. Wash mushrooms and remove stems (if shiitakes), then slice vertically. Wash carrots & slice them into rounds.

    Take a non-stick pan and add some canola or vegetable oil and heat it up. When it's hot enough, add the tofu and let it cook for 3-5 minutes or until it starts to turn golden brown. Add carrots and cook for 1-2 minutes more, making sure to turn over the tofu. Add mushrooms. Take kale and shred it by hand into bite-sized chunks, then add it to the pan (it will cook down so you can keep adding more). Season with soy sauce and let it all simmer together for another minute or so. Then turn off the heat and carefully pour the entire stir-fry into the Miso broth.

    Add frozen dumplings 3-5 minutes prior to serving, so that they have time to thaw but they won't disintegrate. Serve by putting noodles in bowl first, then ladling soup and bits on top.
    Eat with chopsticks and make sure to slurp extra loud to show your appreciation!
     
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  12. Grapz

    Grapz Totally not slacking off member

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    Oh man we doin a Cooking Thread?

    Prepare for a Hearty Hungarian Meal, a recipe passed down with my family.
    I'm gonna warn you though, there is only a small amount of time in the year where this stuff can be made reliably. It's when Plums are just out of season, you don't want them too ripe or it'll be too sour. Too late and they'll be mushy. Usually this is around the end August, but it'll differ based on where you live.

    Keep in mind I am copying this from an old family cookbook and so the directions are... unclear... on some things.

    Grapz' Family Plum Dumplings
    Dough

    - 2 Lbs Potatoes (usually 2 large or 3 medium sized)
    - 1 Tbs Cream of Wheat
    - 1/4 Cup Margarine
    - 1 Egg
    - 1 1/2 - 2 Cups Flour

    Cook Potatoes in jacket, Russet baking (until not white). Peel and mince it. Add Cream of Wheat, Margarine, egg, and flour. Feel it, it should be stiff. Add flour until it doesn't stick to your hands. If you let it stand it will get soft. When you get the right firm, yet workable consistency, work fast.

    Plums

    - 20-25 Plums
    - Cinnamon Sugar to taste
    - 1/3-1/2 lb. Unseasoned Bread Crumbs

    - 1/4 cup Magarine


    Prepare plums, pit and fill with cinnamon sugar. Roll dough into a log, slice into 3/8 to 1 inch wide slices. Put dough into floured palm and flatten. Put plum in dough, wrapping dough around plum, and pinch closed very tightly. Gently boil Dumplings for 12-15 minutes or until they rise to the top. (8 at a time) Brown white unseasoned bread crumbs 1/3 - 1/2 lb. in 1/4 cup margarine until Rosy. Roll dumplings in crumbs after they are well drained.

    Serve Hot. Prepares 20-25 dumplings.
     
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  13. Shgeldz

    Shgeldz Thread Author :eyes: socialmedia

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    Omg I went abroad in budapest and will be making these after passover.
     
  14. SmokedPaprika

    SmokedPaprika Stinky Person member

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    Here's something I made today
    Try it out

    Chicken Alfredo with Mozzarella Sticks


    [​IMG]

    Breadcrumbs:

    1 tsp Garlic Salt
    ½ tsp Pepper
    ¼ tsp Cayenne Pepper (optional)
    ½ Bay Leaf
    2 pieces of sliced bread
    (Cut all of the above in half if not doing Mozz. Sticks.)

    Mozzarella Stick and Chicken:

    1 egg (don’t cut in half; how could you even cut this in half, why would you, please don’t be wasteful, think of the chickens whose lives you may be dumping down a drain… rather than devouring mercilessly)
    1 Tbsp Water (don’t cut in half)
    ½ cup flour
    (Cut all of the above in half if not doing Mozz. Sticks.)

    4 sticks string mozzarella cheese
    Thin sliced chicken breast

    Alfredo Sauce:
    2 tbsp butter.
    ¼ cup milk.
    1 garlic clove, minced.
    ¼ - ½ cup parmesan.
    Salt and pepper to taste.
    Pasta of your choice.

    Set oven to 250 F.
    Cut sliced bread into 4*4 squares.
    Put bread in oven until dry and hard, but not browned, around 25-35 minutes.
    Mix garlic salt, pepper, cayenne, and bay leaf together in the meantime.
    Put all together in a food processor and blend until fine.
    Set oven to 400 F (ignore if not doing mozzarella sticks)
    Put ¼ flour in one bowl, one egg in another, and half of the breadcrumbs in a third.
    Cover the cheese sticks in the flour, then the egg, and finally the breadcrumbs. Repeat for each cheese stick.
    Wrap the cheese in aluminum foil and freeze until a specified step.
    Add the rest of the flour and breadcrumbs to their consecutive bowls.
    Do the same with the chicken that you did with the breadcrumbs.
    Add 1 tbsp butter to skillet.
    Prepare alfredo sauce ingredients and prepare a pan full of water for pasta.
    Cook the chicken, flipping it until it is cooked through.
    While doing this, melt the butter in a pan with garlic, then add milk once fully melted. Cook until chicken is done, then add parmesan, salt, and pepper.
    Remove chicken from pan once complete. Pour remaining juices into alfredo sauce.
    Get cheese sticks out of freezer and bake for 6-8 minutes.
    Add chicken back to skillet. Top with parmesan and cover until cheese is melted.
    Drain pasta, toss with alfredo sauce.
    Serve chicken on top of pasta.
    Take Mozz. Sticks out of oven when complete and add to plate as a side.

    Enjoy, or don't, because you'll probably never make it. It's whatever.
     
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  15. Domiok

    Domiok Local Goof member

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    Hey, I found this tasty Spicy Korean BBQ Noodles recipe based on this one dish at the restaurant Noodles and Company. It turned out very tasty and pretty close to the original! Go try it out if you get the chance.
    The recipe is here, but I will include the recipe below in case the target gets nuked.
     
    Last edited: Apr 26, 2017
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  16. Djaco75

    Djaco75 MasterMind member

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    Just a little cannoli recipe from Italian culture. If you do attempt to do this, be warned: it is quite difficult and the cannoli are quite fiddly to fry properly. I haven't actually followed this recipe before, so I hope you guys find that it works for you! I found it in a cookbook I was leafing through a few days ago...

    Good Luck.

     

    Attached Files:

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  17. Domiok

    Domiok Local Goof member

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    That really looks really excellent, @Djaco75@Djaco75! I'll have to give that recipe a shot! I've never made cannolis, but they're quite the treat.

    I've been trying to improve how I cook omelettes over the last few days, so I decided to go with the familiar omurice! I've made it several times now, and it's a fairly straightforward dish. Prepare your veggies, meat, and rice. Cook together. Start cooking the eggs separatey, and toss the medley onto the eggs when the time is right. I'll include the formal recipe that I found and my most recent attempt at it below.

    My biggest struggle with omelettes has been getting the right consistency so that the egg doesn't fall apart. Here are some of my tips that seem to work for me:
    • Make sure to salt and pepper your yolk beforehand. The eggs get too fluffy to stay thinly together if I forget to do that.
    • Spread your yolk evenly in a circle around your pan.
    • Cook the eggs on low heat, and remove your pan from the heat occasionally to let the pan cool down. This gives enough time for the eggs to gradually cook and for you to judge when the eggs are ready for your other ingredients. If my eggs cook right, I'm able to scrape the eggs off the pan like I would with a pancake.
    Happy cooking!
     
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  18. Shgeldz

    Shgeldz Thread Author :eyes: socialmedia

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    Give this french omlette recipe a try @Domiok@Domiok. A bit plain, but the eggs themselves were amazing
     
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  19. Domiok

    Domiok Local Goof member

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    I haven't used butter yet! I should have known :joy:.
    Informative and fun. The chef's technique is intriguing, especially how he shifts around the eggs in the pan. I look forward to trying that tomorrow.
     
  20. Mozart

    Mozart Annoying Twit member

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    Any other time of day I would pull out stuff from the actual Family Cookbook (TM) and share something I like with y'all.

    But right now I just have the Pokemon cookbook that I actually bought with real money.

    So unless you want me to flip through and randomly pick out a goofy recipeeehhh from there I'll have to get back to this tomorrow haha
     
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