Favorite Recipes

[TwinVega]

Ck's Dinner

Top Ramon + Hot Water

It's pretty sad when you can't even make that....
or have you learned how to read directions now?

[KeLviN]

2 of my own college-born recipies


chiliritos

small (6x5) baking pan
1 can no-bean chilli
3-4 frozen burritos
1/2 cup cheese


preheat oven to 375
add half can chilli to bottom of pan
line up thawed burritos on chilli
cover burittos with remaining chilli
top with shredded cheese
bake 25 min.



chilada-dogs

small (6x5) baking pan
1 can no-bean chilli
4-6 frozen burritos
4-6 small/medium flower tortillas
1 cup cheese

preheat oven to 375
roll each hotdog in a tortilla with cheese
spread half can chilli on bottom of pan
line up hot dogs in pan
cover with remaining chilli
top with shredded cheese
bake 25 min

[Gadsden]

Che's gumbo

There are 2 versions of this, the quick way, and the long way. The long way gives much better results, but can take a while to make. I have never made the same tasting batch twice.. that is the beauty of it. The recipe is a hack.. changes with what you have handy and how much you drink while making it. If you don't like some of the ingredients, substitute (especially the meat.. or you can leave it out too!) It is flexible, and very hard to fuck up. Most seasoning is done "to taste"... so NOTHING in this is absolute.

*quick way*
1 small package (12oz or so) cut okra
1 med. onion (can be any type. I like white or red)
1 normal can diced tomatoes
1 lb immitation crab meat (chunk style)
1 lb small shelled shrimp
1 diced chicken breast
2-4 tablespoons roux (can be found pre-made, or make your own. This is one of the main things you will want to adjust. Go light at first, then add more to taste)
2 tablespoons minced garlic
40oz or so water
Rice

Spices (add to taste)
Cheyenne pepper
garlic salt
black pepper
thyme (ground)
salt
anything else you want to toss in

Dice up chicken and lightly brown, spicing it up with some garlic salt and peppers. set aside
In a large pot, cook okra on medium heat until there is no slime. Joulliane onions, and throw those and the canned tomatoes in the pot. Stir it up, and add the water, minced garlic, roux, and some spices. Bring to a boil. Stir it up well, making sure the roux is dissolved. Give it a taste, and adjust roux and spices as needed. Add the crabmeat and shrimp. Let it boil for about 5 min, and drop to a simmer. Cover it up and let the ingredients get to know each other, lightly stirring ever now and then. Throw on some rice, you will serve the gumb over it. By the time the rice is done (unless you got instant rice), the gumbo should be ready to go. You can cook it a bit longer to boil down the water and thicken it up if you like.. or have it watery like a stew. Serve it up over rice, drink a good pilsner lager (sex-in-a-canoe beer).

*Long way*
Same basic steps, except you prepare "stock". I usually get a rotericy chicken or leftover turkey if it is the holidays for this. Pick most of the meat off, and throw about a pound of that to the side to add in a bit. In a large pot, throw in the carcass of the animal of choice (shells, etc if you are using seafood) and cover with water. Boil the living hell out of it, until 3/4 of the water is gone. Repeat a time or two, but at the last time throw in some garlic powder and some green onions. Boil the hell out of it again, until most of the water is gone. Remove the largest part of the carcass, and run the rest through a strainer. Discard the green onions, bone/shell fragments, etc. Toss the resulting stock into the pot at the time you add water in the above part, and add water as needed.

[ndex]

Well, I read che's gumbo recipe and despite the fact that I'm screaming inside because he left out several critical ingredients for "real" gumbo, I will not correct him. It's all good.

Someone asked me to post the recipe for Buttfuck Porno Chili... but based on what I've seen here so far, that secret is going with me to the grave

[LosT]

Well, I read che's gumbo recipe and despite the fact that I'm screaming inside because he left out several critical ingredients for "real" gumbo, I will not correct him.

Hey, what is it in real Gumbo that makes it look like mud?

LosT

[ndex]

Hey, what is it in real Gumbo that makes it look like mud?

LosT

That's the rue and/or the gumbo filet but it really depends on your recipe. Mine frequently ends up looking like entrails... (don't ask)

[Siviak]

ok.. so I have tried Ndex's Alfredo (good shit)... I think Che's Gumbo is this weekend... but I did have a question.. I have never had gumbo without the filet... not questioning the chef... just seemes ..... diffrent, and as well all know change is bad.






"Buttfuck Porno Chili"??????

[lil_freak]

With Turkey Day Just A Few Days Away, Here's Something You Can Make With All That Leftover Bird:

Turkey Vegetable Stew/Soup

Ingredients:
nonstick cooking spray
2 tablespoons diet margarine
1 celery stalk, washed, trimmed, diced fine
½ medium onion, peeled, diced
2 tablespoons flour
1 ½ cup chicken or turkey stock
1 - 10 oz. frozen peas
1 - 10 oz. diced carrots (Frozen or Fresh)
1 pound cooked turkey, cut into 1" cubes
2 tablespoons chopped fresh parsley
2 teaspoons thyme


Directions:
1. Spray large saucepan with cooking spray. Over medium heat, melt margarine. Add celery and onion and sauté until onions are golden, about 3-4 minutes.

2. Sprinkle flour into pan, stir and cook 5 minutes. Slowly stir in stock until blended. Add peas and carrots, cover and cook for 4-5 minutes. Add turkey, parsley and thyme and mix gently to combine. Reduce heat to low and simmer, 10-15 minutes until turkey is heated throughout and flavors blend. Serve

This Makes About 4 Servings, and takes about 40 minutes total for prep work and cooking time.

[Gadsden]

That's the rue and/or the gumbo filet but it really depends on your recipe. Mine frequently ends up looking like entrails... (don't ask)

Um... read again:
2-4 tablespoons roux (roux is the lousiana spelling)

Most of the components of gumbo file' are the spices that I use.. but if you have dried, ground sassafras leaves for seasoning (the last part of file'), throw 'em in. Most recipies I have seen uses thyme instead, and saves the flie' for after seasons.

[Nimby]

Go to an asian supermarket (if you have one around) check out the variety of ramen and udon. Some of the indo ones where you drain the noodles and mix them with oils rule. You won't go back.

Al

There's also a brand that I've found in like safeway and giant supermarkets ... Thai Noodle Cart ... same idea, microwave noodles with water, drain, mix with oil and spices ... the garlic ones are the best :)

[erehwon]

Private military contractors are a real fun bunch, from a cohort somewhere in or around the Sunni Triangle...

Stuffed Camel

1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste

Skin, trim and clean camel (once you get over the hump), lamb and
chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown
and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with
hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens.
Add more rice. Stuff the camel with the stuffed lamb and add rest of
rice. Broil over large charcoal pit until brown. Spread any remaining
rice on large tray and place camel on top of rice. Decorate with boiled
eggs and nuts. Serves friendly crowd of 80-100.

Shararazod Eboli - Home Economist, Dammam, Saudi Arabia

[lil_freak]

Private military contractors are a real fun
Stuffed Camel
1 whole camel, medium size

Where are we suppose to get ahold of a camel? Could something else be substituted in place of the camel (elk, deer, buffalo....ect)?

[erehwon]

Where are we suppose to get ahold of a camel? Could something else be substituted in place of the camel (elk, deer, buffalo....ect)?

Geezus, and you guys call yourselves hackers, I'd be willing to bet you could source a camel for this dinner with no problem at all.

OK, I guess you could try this recipe without the camel and just work with the lamb and chickens...

[Floydr47]

Favorite Recipes

Che,

No gumbo is complete until you add....

"Fresh Cajun Andouille Sausage"

2T Fresh minced garlic
2T Salt
1T Fresh ground Black Pepper
1t Red Pepper Flakes
2t Cayenne Red Pepper
3T Paprika
1/4t Mace
1/2t thyme (dried works best)
2T Sugar
5# Pork butt roast, fat and lean seperated
cut into 2" cubes
1/2 cup water
1 1/2t Liquid Smoke
Medium hog casings


Mix all dry ingredients in a small bowl and mix well.
Seperate meat into 2 bowls, (1 bowl meat, 1 bowl fat) and
rub THOURGHLY with spice mixture.
Cover and refrigerate overnight.
Next day....
Grind fat in meat grinder with 1/4" plate and then
re-grind meat using 3/8" plate
Mix the meat with fat in a large bowl, stir in the liquid smoke
and water.
Knead until the water is absorbed.
Stuff into hog casings.
dry uncovered 2 hours in fridge.
Hot smoke at 250*F for 2 1/2 to 3 hours.
DO NOT allow sausage to shrivel. Use or freeze
immediatly.

To quote Justin Wilson, "It's the best, I gauroontee, shay "

[lil_freak]

Geezus, and you guys call yourselves hackers, I'd be willing to be you could source a camel for this dinner with no problem at all.

I guess I could buy a camel Camels For Sale

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Now here is another dish from me......don't let the name or thought turn you away, it's really good.

Baked Spinach

INGREDIENTS:
1 1/4 pounds spinach
1/4 cup all-purpose flour
3 eggs, beaten
3/4 cup shredded Cheddar cheese
1/2 cup dried bread crumbs
2 tablespoons chopped fresh parsley (optional)
1/4 cup butter, melted
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper


DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.