Your favourite dish

Betonov · 05-28-11, 03:59 PM

I decided not to have a spam-fest for my 1000th post.
Rather a favourite dish thread. Everyone post your favourite dish with a recipee (or link to it). On can post more than one recipee, of corse

Grilled squid filled with ham and cheese

ingredients:

squid (or calamari), cleaned
cheese
ham
olive oil
parsley and garlic (for Trieste sauce)

You slice the cheese and ham into small cubes, mix them in a bowl with some olive oil and stuff the mix into the squids. Close them of with a toothpick. You then grill them on olive oil until they are nice and brown.
Serve with trieste sauce (choped parsley, choped garlic and olive oil). Bread or potato optional.

For even better experience, after you grilled them, place them in a bowl in which you sauted a generous amount of garlic and olive oil and then pour in some white wine, enough to cover it all and let it boil for an hour.

Bon Apetit

Jimbuna · 05-28-11, 04:07 PM

Beef Madras

800g Diced Lean Beef Steak

1 Cup/300ml Water or Beef Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
200g Butter Ghee
1 Teaspoon Turmeric Powder
4 Teaspoons Mild Curry Powder
2 Teaspoons Chilli Powder
2 Teaspoons Garam Masala Powder
1 Teaspoon whole Sizzling Seeds
2 Green Finger Chillies in thin slices including the seeds
1 Tin Chopped Tomatoes
2 Tablespoons Tomato Puree
300ml Pureed Onion
Roughly chopped fresh coriander leaves to garnish

In before Vendor

Gerald · 05-28-11, 04:44 PM

Quote:

Originally Posted by jimbuna

Beef Madras

800g Diced Lean Beef Steak

1 Cup/300ml Water or Beef Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
200g Butter Ghee
1 Teaspoon Turmeric Powder
4 Teaspoons Mild Curry Powder
2 Teaspoons Chilli Powder
2 Teaspoons Garam Masala Powder
1 Teaspoon whole Sizzling Seeds
2 Green Finger Chillies in thin slices including the seeds
1 Tin Chopped Tomatoes
2 Tablespoons Tomato Puree
300ml Pureed Onion
Roughly chopped fresh coriander leaves to garnish

In before Vendor

Curry why am I not surprised,

Matador.es · 05-28-11, 04:55 PM

This is a super dish! I can advise anyone to try. I personally make a chopped meet version ( chopped meat: minced meat). It's great!

Quote:

Originally Posted by Betonov

I decided not to have a spam-fest for my 1000th post.
Rather a favourite dish thread. Everyone post your favourite dish with a recipee (or link to it). On can post more than one recipee, of corse

Grilled squid filled with ham and cheese

ingredients:

squid (or calamari), cleaned
cheese
ham
olive oil
parsley and garlic (for Trieste sauce)

You slice the cheese and ham into small cubes, mix them in a bowl with some olive oil and stuff the mix into the squids. Close them of with a toothpick. You then grill them on olive oil until they are nice and brown.
Serve with trieste sauce (choped parsley, choped garlic and olive oil). Bread or potato optional.

For even better experience, after you grilled them, place them in a bowl in which you sauted a generous amount of garlic and olive oil and then pour in some white wine, enough to cover it all and let it boil for an hour.

Bon Apetit

frau kaleun · 05-28-11, 06:12 PM

Quote:

Originally Posted by Betonov

Everyone post your favourite dish

Wait, what?

(And if I had the recipe for that, I sure wouldn't be hanging around here talking about it.

)

Howard313 · 05-28-11, 06:26 PM

Tyson Crispy Chicken Strips

Ingredients:

One or more chickens
One Grocery Store
Money

Preparation:

Open your microwave and place however many strips you want
Set your microwave for about two and a half minutes
Add salt and pepper to your liking
(optional) Ketchup or BBQ sauce depending on your personal preferences

om nom nom

I'm a simple guy, and not much of a chef lol!

@Frau Kaleun: I always suspected you were female, and now I have my proof!

frau kaleun · 05-28-11, 06:32 PM

Quote:

Originally Posted by Howard313

@Frau Kaleun: I always suspected you were female, and now I have my proof!

I could be a gay man with a female avatar and nickname who appreciates fine Australian beef.

krashkart · 05-28-11, 08:11 PM

I would post the recipe for my homemade chili, but I never keep track of the ingredients. A pinch of this, a dash of that, don't forget the garlic, and go easy on the cayenne this time. Chili is straightforward to make anyway unless you're going all-out with fancy varieties of beans or peppers or what have ya. The only fancy ingredient I use is ground pork. I think it absorbs more flavor than beef does, and cooks up nice and tender with the slightest hint of chewiness.

Anyway, congrats on your 1000th post Betonov. May you bring us many more mouthwatering food pictures to whet our appetites. (I just might have to try that squid recipe sometime)

Howard313 · 05-28-11, 08:12 PM

Quote:

Originally Posted by frau kaleun

I could be a gay man with a female avatar and nickname who appreciates fine Australian beef.

That would have been my second guess.

Lord_magerius · 05-28-11, 08:36 PM

I'm not really one for measuring stuff out but I like a good chicken pasta bake in a garlic sauce.

Ingredients: (in whatever random order I remember them in

)
Pasta
garlic cloves
Onion
Chicken (I find that leftovers from a roast work really well, though fresh chicken breast is just as good)
parsley
Rosemary
flour
Butter
Oil
Milk
Cheese
Mushrooms
If you've had a roast with the chicken, the leftover fat that is stuck to the tray too

Prep:
Finely chop all of your main ingredients, i.e the garlic, onions, parsley and such. If you're using fresh chicken cut it up into small cubes, if you're using leftovers just shred it with a fork.
Might as well grate the cheese here too

Cooking:
Start gently simmering your pasta whilst adding a good chunk of butter into a pan, add oil to reduce the chance of your butter burning. Once it's sizzling, add your onion and then add 2 - 4 finely chopped cloves of garlic (depending on how strong you want it). Add your seasoning, then pour in the milk, probably about a pint, turn the heat down and let it simmer for a while. Then get another pan and (if you have the fat from the roast) add this to the pan on full heat. Add the chicken the rosemary and some of the parsley. Once the chicken starts to brown, add the mushrooms and then take it off the heat. If your sauce hasn't thickened enough yet, add your flower pinch by pinch making sure to whisk it in fully so you don't get lumps. Once it has thickened enough for your liking, add the parsley and take it off the heat. Drain the pasta which should be cooked by now and blanch it. Mix all of the ingredients together and then add to a pyrex dish or something of the like. Top with plenty of cheese and stick it in the oven for about 15 - 20 minutes. Stick under the grill if the cheese hasn't browned off enough

I'll add my fry up later with gammon, sausage, mushrooms, and potato cubes fried in beer

Sailor Steve · 05-28-11, 08:46 PM

Quote:

Originally Posted by krashkart

I would post the recipe for my homemade chili, but I never keep track of the ingredients. A pinch of this, a dash of that, don't forget the garlic, and go easy on the cayenne this time.

Sounds like my spaghetti sauce, but substitue sausage for the pork (in chili????

) and make sure it's got lots of mushrooms.

Actually my favorite dish?

Followed closely by spaghetti, chili and pizza.

Lord_magerius · 05-28-11, 08:48 PM

Quote:

Originally Posted by Sailor Steve

Sounds like my spaghetti sauce, but substitue sausage for the pork (in chili????

) and make sure it's got lots of mushrooms.

Actually my favorite dish?

Followed closely by spaghetti, chili and pizza.

You owe me a new keyboard Steve! that or find me a good drool removal company

magic452 · 05-28-11, 11:50 PM

Congrats on one thousand.

and seven

Steve hit my favorite as well.

Nothin beats a good stake.

Magic

Anthony W. · 05-28-11, 11:57 PM

Pasta Nera - literally means "Black Pasta"

Boil pasta till its ALMOST done, and put it in the fridge till it's nice and cold.

Toss it in olive oil and balsamic vinegar till its nice and black

Add garlic and basil

Then add 2 cups of fresh grated Romano cheese (seriously, if it isn't fresh grated directly over the pasta, it doesn't work - no store bought and packaged stuff here)

Toss until it's all nice and cheesy

Seriously, for those that aren't prone to indigestion, this stuff is great. And I was just fooling around with ingredients when I came up with it.

05-29-11, 12:48 AM

Garlic Spaghetti

This is a spaghetti dish with a butter sauce served with toasted garlic and fried parmasan cheese. Toppings can include chopped, stir-fried mushrooms, green and or red peppers, cooked shrimp or even fresh made bacon bits. Writing out the recipe is much harder than making it.

Spaghetti as required.
1 egg per two servings of pasta
2 bulbs fresh garlic
olive oil
butter
parmasan cheese, fresh, shredded or granulated. Not powdered.
Fresh ground pepper
Fresh or dried basil, crumbled or very finely chopped.

Thinly slice the cloves from 1 1/2 bulbs of garlic.
Heat a small frying pan, (cast iron or non-stick work best), add about 1 tsb olive oil and toast the garlic over medium heat until golden brown stirring or tossing constantly. The garlic taste becomes milder with cooking but feel free to reduce the quantity as desired.

When done remove from pan, set aside on a side plate or condiment bowl and add parmasan cheese to same frying pan. The aim is to gently toast the cheese, fresh parmasan may cake, that's fine since once it's toasted golden brown and removed from the heat it can be crumbled once cooled and also set aside.

The crumbled fried cheese and toasted garlic are your garnishes.

Meanwhile, if you desire the vegetable/shrimp topping, chop the vegs, you want about 1/2 cup uncooked per serving since mushrooms will shrink in cooking. Use cooked shrimp 50-60 per pound work fine but make sure they are fully thawed if previously frozen. Make sure too they are drained and patted dry.

Butter Sauce
In the same pan used for the garlic and cheese, add butter to taste, about 1/3 cup for two servings but the quantity is flexible, and melt over low heat. Using a garlic press or knife blade, crush the remaining garlic and add to butter. Add pepper and basil to taste but the butter should take on a greenish colour thanks to the herb. You may also add some more granulated parmasan cheese, perhaps two tsb or so; it makes the sauce thicken a but.

While all this is happening you have brought the water to a rolling boil and are ready to cook the pasta according to package directions or personal taste. Have the egg(s) and a colander standing by, once the pasta approaches done, things will happen fast.

When the pasta is about 2/3 done, add a few drops of cooking oil (seasoned oil works great) to another frying pan and stir fry the veggies over very high heat; it only takes a couple of minutes. Also, turn up the heat under the butter but ensure that it does not start to burn but it's important that the butter be a hot as possible. When veggies are done to taste, add the shrimp, toss and remove from burner, the shrimp need only be warmed.

Quickly drain the now-cooked pasta in the collander and return immediately to the empty cooking pot. Break the egg onto the pasta and add the now boiling butter sauce, the heat of the spaghetti and the butter will cook the egg as you toss the mixture with a large pasta fork.

Serve, add toasted garlic and fried cheese to taste and veggie/shrimp mix as desired.

Caeser salad makes a fine accompanying course.

Share with someone who also loves garlic and have a portable defibulater standing by or your local cardio unit on speed dial.

05-28-11, 03:59 PM	#1
Betonov Navy Seal Join Date: May 2009 Location: Slovenia Posts: 8,647 Downloads: 26 Uploads: 0	Your favourite dish I decided not to have a spam-fest for my 1000th post. Rather a favourite dish thread. Everyone post your favourite dish with a recipee (or link to it). On can post more than one recipee, of corse Grilled squid filled with ham and cheese ingredients: squid (or calamari), cleaned cheese ham olive oil parsley and garlic (for Trieste sauce) You slice the cheese and ham into small cubes, mix them in a bowl with some olive oil and stuff the mix into the squids. Close them of with a toothpick. You then grill them on olive oil until they are nice and brown. Serve with trieste sauce (choped parsley, choped garlic and olive oil). Bread or potato optional. For even better experience, after you grilled them, place them in a bowl in which you sauted a generous amount of garlic and olive oil and then pour in some white wine, enough to cover it all and let it boil for an hour. Bon Apetit

05-28-11, 04:07 PM	#2
Jimbuna Chief of the Boat Join Date: Feb 2006 Location: 250 metres below the surface Posts: 190,473 Downloads: 63 Uploads: 13	Beef Madras 800g Diced Lean Beef Steak 1 Cup/300ml Water or Beef Stock 2 Small white onions finely chopped 2 Teaspoons Ginger Puree 2 Teaspoons Garlic Puree 200g Butter Ghee 1 Teaspoon Turmeric Powder 4 Teaspoons Mild Curry Powder 2 Teaspoons Chilli Powder 2 Teaspoons Garam Masala Powder 1 Teaspoon whole Sizzling Seeds 2 Green Finger Chillies in thin slices including the seeds 1 Tin Chopped Tomatoes 2 Tablespoons Tomato Puree 300ml Pureed Onion Roughly chopped fresh coriander leaves to garnish In before Vendor __________________ Wise men speak because they have something to say; Fools because they have to say something. Oh my God, not again!!

05-28-11, 06:26 PM	#6
Howard313 Engineer Join Date: Mar 2011 Location: America Posts: 211 Downloads: 102 Uploads: 0	Tyson Crispy Chicken Strips Ingredients: One or more chickens One Grocery Store Money Preparation: Open your microwave and place however many strips you want Set your microwave for about two and a half minutes Add salt and pepper to your liking (optional) Ketchup or BBQ sauce depending on your personal preferences om nom nom I'm a simple guy, and not much of a chef lol! @Frau Kaleun: I always suspected you were female, and now I have my proof! __________________

05-28-11, 08:11 PM	#8
krashkart Navy Seal Join Date: Jan 2010 Posts: 5,292 Downloads: 100 Uploads: 0	I would post the recipe for my homemade chili, but I never keep track of the ingredients. A pinch of this, a dash of that, don't forget the garlic, and go easy on the cayenne this time. Chili is straightforward to make anyway unless you're going all-out with fancy varieties of beans or peppers or what have ya. The only fancy ingredient I use is ground pork. I think it absorbs more flavor than beef does, and cooks up nice and tender with the slightest hint of chewiness. Anyway, congrats on your 1000th post Betonov. May you bring us many more mouthwatering food pictures to whet our appetites. (I just might have to try that squid recipe sometime) __________________ sent from my fingertips using a cheap keyboard

05-28-11, 08:36 PM	#10
Lord_magerius Seasoned Skipper Join Date: Apr 2010 Location: Right by the hydrophone station Posts: 724 Downloads: 96 Uploads: 0	I'm not really one for measuring stuff out but I like a good chicken pasta bake in a garlic sauce. Ingredients: (in whatever random order I remember them in ) Pasta garlic cloves Onion Chicken (I find that leftovers from a roast work really well, though fresh chicken breast is just as good) parsley Rosemary flour Butter Oil Milk Cheese Mushrooms If you've had a roast with the chicken, the leftover fat that is stuck to the tray too Prep: Finely chop all of your main ingredients, i.e the garlic, onions, parsley and such. If you're using fresh chicken cut it up into small cubes, if you're using leftovers just shred it with a fork. Might as well grate the cheese here too Cooking: Start gently simmering your pasta whilst adding a good chunk of butter into a pan, add oil to reduce the chance of your butter burning. Once it's sizzling, add your onion and then add 2 - 4 finely chopped cloves of garlic (depending on how strong you want it). Add your seasoning, then pour in the milk, probably about a pint, turn the heat down and let it simmer for a while. Then get another pan and (if you have the fat from the roast) add this to the pan on full heat. Add the chicken the rosemary and some of the parsley. Once the chicken starts to brown, add the mushrooms and then take it off the heat. If your sauce hasn't thickened enough yet, add your flower pinch by pinch making sure to whisk it in fully so you don't get lumps. Once it has thickened enough for your liking, add the parsley and take it off the heat. Drain the pasta which should be cooked by now and blanch it. Mix all of the ingredients together and then add to a pyrex dish or something of the like. Top with plenty of cheese and stick it in the oven for about 15 - 20 minutes. Stick under the grill if the cheese hasn't browned off enough I'll add my fry up later with gammon, sausage, mushrooms, and potato cubes fried in beer __________________

05-28-11, 11:50 PM	#13
magic452 Sea Lord Join Date: Sep 2007 Location: Reno Nevada USA Posts: 1,860 Downloads: 85 Uploads: 0	Congrats on one thousand. and seven Steve hit my favorite as well. Nothin beats a good stake. Magic __________________ Reported lost 11 Feb. 1942 Signature by depthtok33l

05-28-11, 11:57 PM	#14
Anthony W. Grey Wolf Join Date: Feb 2009 Location: Central Indiana Posts: 850 Downloads: 130 Uploads: 0	Pasta Nera - literally means "Black Pasta" Boil pasta till its ALMOST done, and put it in the fridge till it's nice and cold. Toss it in olive oil and balsamic vinegar till its nice and black Add garlic and basil Then add 2 cups of fresh grated Romano cheese (seriously, if it isn't fresh grated directly over the pasta, it doesn't work - no store bought and packaged stuff here) Toss until it's all nice and cheesy Seriously, for those that aren't prone to indigestion, this stuff is great. And I was just fooling around with ingredients when I came up with it. __________________ Sunken Mustangs Proud Ford Mustang owner "Damn the torpedoes! Full speed ahead!" - Admiral David Farragut Run silent - run deep - keep the baffles clear - targets front and center. Private pilot and history buff

05-29-11, 12:48 AM	#15
Randomizer Stowaway Posts: n/a Downloads: Uploads:	Garlic Spaghetti This is a spaghetti dish with a butter sauce served with toasted garlic and fried parmasan cheese. Toppings can include chopped, stir-fried mushrooms, green and or red peppers, cooked shrimp or even fresh made bacon bits. Writing out the recipe is much harder than making it. Spaghetti as required. 1 egg per two servings of pasta 2 bulbs fresh garlic olive oil butter parmasan cheese, fresh, shredded or granulated. Not powdered. Fresh ground pepper Fresh or dried basil, crumbled or very finely chopped. Thinly slice the cloves from 1 1/2 bulbs of garlic. Heat a small frying pan, (cast iron or non-stick work best), add about 1 tsb olive oil and toast the garlic over medium heat until golden brown stirring or tossing constantly. The garlic taste becomes milder with cooking but feel free to reduce the quantity as desired. When done remove from pan, set aside on a side plate or condiment bowl and add parmasan cheese to same frying pan. The aim is to gently toast the cheese, fresh parmasan may cake, that's fine since once it's toasted golden brown and removed from the heat it can be crumbled once cooled and also set aside. The crumbled fried cheese and toasted garlic are your garnishes. Meanwhile, if you desire the vegetable/shrimp topping, chop the vegs, you want about 1/2 cup uncooked per serving since mushrooms will shrink in cooking. Use cooked shrimp 50-60 per pound work fine but make sure they are fully thawed if previously frozen. Make sure too they are drained and patted dry. Butter Sauce In the same pan used for the garlic and cheese, add butter to taste, about 1/3 cup for two servings but the quantity is flexible, and melt over low heat. Using a garlic press or knife blade, crush the remaining garlic and add to butter. Add pepper and basil to taste but the butter should take on a greenish colour thanks to the herb. You may also add some more granulated parmasan cheese, perhaps two tsb or so; it makes the sauce thicken a but. While all this is happening you have brought the water to a rolling boil and are ready to cook the pasta according to package directions or personal taste. Have the egg(s) and a colander standing by, once the pasta approaches done, things will happen fast. When the pasta is about 2/3 done, add a few drops of cooking oil (seasoned oil works great) to another frying pan and stir fry the veggies over very high heat; it only takes a couple of minutes. Also, turn up the heat under the butter but ensure that it does not start to burn but it's important that the butter be a hot as possible. When veggies are done to taste, add the shrimp, toss and remove from burner, the shrimp need only be warmed. Quickly drain the now-cooked pasta in the collander and return immediately to the empty cooking pot. Break the egg onto the pasta and add the now boiling butter sauce, the heat of the spaghetti and the butter will cook the egg as you toss the mixture with a large pasta fork. Serve, add toasted garlic and fried cheese to taste and veggie/shrimp mix as desired. Caeser salad makes a fine accompanying course. Share with someone who also loves garlic and have a portable defibulater standing by or your local cardio unit on speed dial.