The Furry Forums

Furry Chat => General => Topic started by: Celle on December 29, 2015, 06:36:49 PM

Title: The Official, Recipe Sharing Thread
Post by: Celle on December 29, 2015, 06:36:49 PM

What are your favorite foods/recipes? Share them here!

 My favorite foods, are pizza, and fish, but I don't know the recipe, I guess I can try for the fish..

1. Go fishing
2. Catch fish
3. Cook fish- grilling/frying/boiling
4. Eat fish

 I don't know lol,
-Celle

Title: Re: The Official, Recipe Sharing Thread
Post by: Laila on December 30, 2015, 03:47:41 AM

Ooh, I have an easy recipe!
It's for oatmeal banana cookieish things c:

Stuff you need:
- 2 bananas
- 1 1/2 cup of oats
- anything else you want to add in (i.e. fruit, chocolate chips,  get creative!)

1) Set oven to 350°F
2) Put all that stuff in a bowl
3) Mix it all up
4) Scoop it onto a cookie sheet
5) Cook it for 15 minutes
6) Let em cool
7) Bam

Title: Re: The Official, Recipe Sharing Thread
Post by: SirlLawyerWolf on January 13, 2016, 10:28:45 PM

I have recipe for a pork loin roast you guys like. 


Things you guys will need.
2lb (.90kg) Pork loin
4 Bay leaves
3 Rosemary strands
4 Thyme strands
5 Garlic cloves
3 Yellow Onions
Worcestershire sauce
1 bottle of guinness draught
Olive Oil
salt
pepper


Steps
1) Preheat oven to 350F to 375F (176C to 190C)
2) Rinse and dry the Pork Loin in a sink, and then generously season with salt and pepper.
3) In a large bowl pour the draught and about 1/4 cup (59ml) of Worcestershire sauce. Then finely chop the herbs and garlic cloves. Once chopped add the herbs and garlic into the bowl with the liquids and mix well until the color changes from black to a light brown or until the chopped seasonings are mixed well.
4) Slice up the onions into 3/4inch (2cm) slices and then lay in the roasting preferably on a flat roasting rack so the onions don't touch the pan to ensure that they do not burn. Then drizzle olive oil over the onions.
5) lay the pork loin over the onions and pour the mixture over the pork loin then cover in foil
6) set inside the oven for 1hr 30min to 1hr 45min while basting every 30mins to 20mins
7) check to see if the meat is fully cooked by making incisions and looking to see if clear juices fall out without any blood.
8) if done then remove from the oven to a cutting board or severing tray and rest for two minutes to let it cool down to be safe to cut, but still be hot and juicy internally.
9) slice up and enjoy with your favorite sides. I personally enjoy it with a side of a bacon chive mash potatoes and green beans and those beautifully roasted onions as well.

Bonus step
If you want to, take the pan drippings and flour with just a bit of water to make homemade gravy to serve with your roast.

Title: Re: The Official, Recipe Sharing Thread
Post by: MrRazot on January 14, 2016, 07:02:06 AM

That sounds awesome :O

Title: Re: The Official, Recipe Sharing Thread
Post by: SirlLawyerWolf on January 15, 2016, 04:50:18 AM

Thanks Mr.Razot. So I have new recipe for you guys.
This one is a personal favorite of mine, it's Camarones a La Diabla or deviled shrimp.


So what guys will need to make is this
2lbs (.90kg) of shelled and deveined shrimp
2 White Onions
3 pablano peppers with the seeds removed
2 Jalapenos with the seeds removed
4 cloves of garlic
3 cans of stewed tomatoes
1 small can of tomato paste
3 bay leaves
Olive oil
water
butter
salt
Chili Powder


Steps
1) Fill a large pot with water an generous amount of salt, and then place half a stick of butter (9TBSP) and let it boil and melt the butter. After a while add the shrimp and cook the shrimp for about 10 - 15 mins.
2) Finley chop the bay leaves, onions, garlic, and peppers and set aside.
3) In a blender add the tomato paste and stewed tomatoes and blend well, if the mixture is to thick add water and blend again.
4) place a large saute pan on your stove top and drizzle the olive oil on it or use butter. Add then add the chopped veggies and saute for about 7 - 9 mins or until you feel they are cooked evenly.
5) Take the shrimp out and then strain, and then add it to the saute.
6) saute the shrimp for about 3-4 mins in the pan, and then add the tomatoes.
7) Let it simmer for about 10 mins then taste. If it is not spicy enough add chili powder and stir.
8) turn the heat off, and let it cool for about a minute. I Personally love to serve it over a bed of rice to add more to the meal


Bonus Step
If you are not a big fan of spicy foods then replace the pablano and jalapenos with bell peppers and use the chili powder to season.

Title: Re: The Official, Recipe Sharing Thread
Post by: Galefargion on January 15, 2016, 09:48:24 AM

Best in the world ;)



Double-Coconut Cream Pie
Ingredients


3
egg whites
1/3
cup sugar
1/4
teaspoon salt
1/4
cup cornstarch
2
cups milk
3/4
cup cream of coconut
3
beaten egg yolks
2
tablespoons margarine or butter
1
cup flaked coconut
2
teaspoons vanilla
1
baked pastry shell
1/2
teaspoon vanilla
1/4
teaspoon cream of tartar
1/3
cup sugar
2
tablespoons flaked coconut
Directions
Let egg whites stand at room temperature for 30 minutes.
Meanwhile, for filling, in a medium saucepan combine the first 1/3 cup sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine or butter until melted. Stir in the 1 cup coconut and 2 teaspoons vanilla. Pour hot filling into baked pastry shell.
For meringue, in a mixing bowl beat egg whites, 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the 2 tablespoons coconut. Bake in a 350 degree F oven for 15 minutes. Cool for 1 hour on a wire rack. Cover and chill 3 to 6 hours before serving. Makes 8 servings.

Title: Re: The Official, Recipe Sharing Thread
Post by: SirlLawyerWolf on January 15, 2016, 05:35:59 PM

That sounds delicious. I might have to try and make that now. Thanks for the recipe Galefargion.

Title: Re: The Official, Recipe Sharing Thread
Post by: Galefargion on January 16, 2016, 12:57:52 AM

of course  ;)  Cream of coconut is really the secret. Not always easy to find but soooo good (and pretty bad for you lol)

Title: Re: The Official, Recipe Sharing Thread
Post by: Cheza on January 16, 2016, 01:22:58 AM

Cabbage-thing.


Took me this long to translate the recipe, and it's still probably not 100% correct since things just never translate into something logical >->' Hopefully people still get what I'm trying to say. And if not, please don't hit me.
Personally, I love this dish. But then again, I live in a country that's kinda infamous for its bland and/or downright disgusting food, so no idea if it's -actually- good xP Just a small disclaimer.
It's pretty easy to make (lots and lots of it at once) and it remains tasty even after it's been frozen and reheated (at least when made this way). That's why I seem to eat it all the time xP




- Shredded cabbage
- 400g minced meat
- 1 Onion
- 2-3 sliced carrots
- Beef stock cube
- Black pepper (powdered)
- White pepper (Powdered. Careful with this one, but that probably goes without saying xP)
- (Optional: Mild curry powder. Careful with this one too. It's supposed to be barely noticeable if following this recipe.)
- (Optional: Soy sauce.)
- (Very much optional: Blood of a woof Actually -not- optional, I was just a little too careless with the knife >->')
- (Optional: Whatever else you feel like adding. I put mushrooms in this once, and it turned out nice.)




Fry the meat and put it aside
Fry the cabbage, carrots and onions until they've changed color slightly.
Add the meat and some water (I usually put 2dl, but I guess less could work too. At this stage it might be necessary to throw everything into a pot).
Add the cube and the spices.
Then leave it to simmer for at least half an hour, tho the longer it's left alone, the better (apparently). Add more water and/or spices if needed. Can be eaten as it is or with rice/potatoes.


And here's a pic:

(http://orig09.deviantart.net/83a4/f/2015/301/b/d/wp_20150712_004_by_zaryte-d9eoas3.jpg)
(Meeh, shouldn't have dug this out. Now I'm hungry x-x')

Title: Re: The Official, Recipe Sharing Thread
Post by: MrRazot on January 18, 2016, 08:18:11 PM

Being a chef, I should be writing recipes, but I'm working at a place which says you need to cook from the heart so I'll be as vague as possible.

THE WORLD'S BEST BOLOGNA SAUCE

- aprx 500g ground beef/pork mince (either or both)
- tomatoes (aprx two cans or 4-8 fresh (if fresh, peel them first (Google how to do that)))
- your favourite spices
- tomato paste
- additional flavourings (soy sauce, red wine, hot sauce, etc)

INSTRUCTIONS!

First step is to put a pan on the heat and throw in your spices. No oil! This will release the flavour of the spices and will contribute to the bulk of the final taste. The spices are done when you can smell them and that smell is how it will taste.
I recommend a mix of some of the following: star anise, cumin, cardamom, cinnamon, chili, coriander seeds, bay leaves, rosemary, garlic, ginger. Experimentation is key here.

Once you can smell the spices, pour some oil in. Not too much though or the food will be oily. The oil provides a medium for the meat to brown so you don't need a lot. Let the spices infuse with the oil then throw in your mince and let it brown. This is where you can add some red wine or some soy sauce or whatever. If you used wine, let it reduce to evaporate the alcohol and to let the flavour infuse the meat. Don't forget the salt!

Next add your tomatoes and add some tomato paste just to give that extra bit of flavour. Don't add to much or the end result will be bitter. Don't be afraid though and feel free to use sugar to counter the bitterness of you used too much. Once done, let it reduce until it's a sauce consistency.

Serve on pasta with cheese or on toast with cheese.
Generally with anything, but with cheese.

The most important thing is to have fun :D


B-B-B-BONUS ROUND

Vichyssoise Soup - "French" potato and leek soup

I love this soup and its super easy. Also excuse how I write the recipe.

Leeks
Potatoes
Onion
Butter
Cream
Milk
Vegetable or Chicken Stock

-Fry off some thinly sliced leeks and onions with butter in a soup pot until golden
-Add your veg/chicken stock (you can use water but the stock just adds extra flavour)
-chop up your potatoes and add them to your stock and cover with a lid. Cook until potato's can be stabbed with a fork. (The smaller you cut the potatoes, the faster it will cook and also cut potatoes as evenly as possible so it cooks evenly)
-take off the heat and let it cool and then blend it all up. Make sure to season everything to taste with salt.
-when you need it, heat it up and finish with some cream and cold milk
-garnish with fresh chopped chives

I don't know the exact quantities as I just make like a bird and (dare I say) wing it


I know millions of recipes. Shoot me a message if you need one or request I post one here.

Title: Re: The Official, Recipe Sharing Thread
Post by: Celle on January 19, 2016, 03:55:54 AM

 Wow, guys, those sound delicious : D
I've never been to into cooking myself, and I've been more into "instant" dishes but I do love soups!

Title: Re: The Official, Recipe Sharing Thread
Post by: MrRazot on January 21, 2016, 12:25:42 PM

Apparently in 20-30 years, home cooking will be as knitting is today. Only something a few people do in what little spare time they have.

Title: Re: The Official, Recipe Sharing Thread
Post by: kalan on January 21, 2016, 09:27:39 PM

That soup is delicious, im gonna try that sauce sometime

Title: Re: The Official, Recipe Sharing Thread
Post by: MrRazot on January 26, 2016, 09:19:20 PM

Best cookies

255g flour
95g icing sugar
200g butter
2 egg yolks
2-3ml vanilla essence
Flavouring

In a food processor, mix the butter with the sugar.
Once well mixed, add the flour. It should look like breadcrumbs.
Add the yolks and vanilla and mix further. It should form a dough.
Shape the dough into a roll and allow to rest in fridge until solid.
Slice roll into 0.5-1cm slices and put on a greased tray.
Bake at 175°C

Title: Re: The Official, Recipe Sharing Thread
Post by: Celle on January 29, 2016, 04:33:08 AM

 I'll talk my mom into making those cookies with me, I've also an aunt, named Bert who is the best at making pies, cakes, cookies, biscuits, ETC. She's a wonderful baker, and I'm sure she'd love to help me out with that cookie recipe. I guess it's sweet-day!

Title: Re: The Official, Recipe Sharing Thread
Post by: Galefargion on January 29, 2016, 08:49:59 AM

I usually throw a bag of powdered pudding mix into my cookies to make them soft.


This is how I make my Ramen noodles:
Boil noodles, Drain water
Add 1tsp Peanut Butter
Garlic powder, Soy sauce, and Sriracha to taste.
Its just like thai noodles

Title: Re: The Official, Recipe Sharing Thread
Post by: Celle on January 29, 2016, 10:34:37 PM

 Interesting, I've never put soy-sauce in my ramen. I often put hot sauce in it though, yum! =3

Title: Re: The Official, Recipe Sharing Thread
Post by: Galefargion on January 30, 2016, 02:28:59 PM

In japan soy sauce (soyu) ramen is actually quite common

Title: Re: The Official, Recipe Sharing Thread
Post by: Hypnotic_kitten on February 13, 2016, 05:07:11 AM

Here's my favorite breakfast recipe:

French toast: bread, couple eggs, cinnamon, vanilla extract (I make my own, all it is: vanilla beans in vodka, let it sit for a couple months ;) best ever!)
Mix eggs, cinnamon (I like a lot, go with what you like!) and vanilla, mix well
Dip bread slices in egg mixture, lay in hot pan. When eggs are firm, flip and cook other side.
When done, drizzle with peach rum sauce  ^_^

Peach rum sauce: canned peaches (with juice or syrup), spiced rum, cornstarch (or potato starch, I prefer cornstarch). Dice canned peaches small, add to pan with some of the juice from the can (don't need much, just enough to keep the peaches from sticking to the bottom of the pan.)
Heat and let reduce on low heat. Add about 1 tablespoon of cornstarch to about 2 tablespoons of spiced rum (a healthy splash will do, if you like more, add more - I'm not big on measuring) and make a slurry. Add to peaches and stir constantly; when thickened, remove from heat and drizzle (or pour, no judgement!) over French toast. Enjoy!