NationStates Jolt Archive

NS has everything else now... so I decided to be original and post something I haven't seen on this forum in a while. :p

Anyway, do you have any recipes you want to post? Especially quirky or unusual ones, or recipes doable by even college students? Share your, uh, cooking with the rest of the forum so we won't go hungry! One day we can publish it collectively and make $$$! Think of the profits!

Or not. But anyway: Ideas?

When making grilled cheese sandwiches and tomato soup (for dipping the sandwiches in!) add chipotle tobasco sauce to the soup and use cheddar, monterey jack and jalapeno havarti in the sanwiches.

Boiling Water

Ingredients:
Water

Instructions:
Pour water into pan.
Put pan on stove.
Heat water till boiling.
Remove pan from stove.
Enjoy.

PBJ

2 slices of bread
peanut butter
jelly

Combine with the bread on the outside and the PB and J in between. Serves 1.

Canned Soup

1 can of soup

Heat until hot.

Bon appetit!

1/2 cup shredded mozzarella cheese, 1/2 cup diced tomatoes, 2 TBS of your fav Italian dressing, 8 oz tub of cream cheese, 1 box of Roasted Garlic flavored Triscuits.

Mix the first3 ingredients together, set aside. Spread Triscuits with cream cheese, then top with tomato mixture. Its a great snacky food. I'll post my for real recipes later.

great thread!:)

Air Sandwich

Materials:

- 3 pounds of finely chopped filet mignon
- A pint of the most expensive mushrooms you can find
- 12 leaves of spinach
- 1/4 pounds of strawberries
- 4 tbsp of tandoori sauce
- Frying pan
- Operational stove
- Two slices of bread

1. Return the finely chopped filet mignon, spinach, and tandoori sauce to the store from which you purchased them. You won't be needing them at all for this recipe. Then come back.

2. Swear loudly and slap your forehead as you remember to go and return the expensive mushrooms and the quarter pound of strawberries as well.

3. Once you get back, put away the frying pan and turn off the stove. You will not need them, either.

4. Place one slice of bread on a plate and suspend the other a suitable distance above its sister slice. You have now trapped several cubic feet of oxygen between the two slices of bread. Enjoy!

[Ok, I just -had- to post that... :p]

great thread!:)
Thanks. I was having enough of the abortion-gay marriage-evolution-republicans vs democrats-sex-more abortion-more sex-random news article cycle. General needs some originality.

Great recipes so far, everyone! ;) :p

LOL @ Czardas......I was looking forward to making that sandwich!

*gets excited*

You have woken the Gods of the Coal Regoin.

Bean Soup - Straight from the block party!
1 pound Navy beans
1 1/2 pounds butt end of ham
8 cups cold water
2 cups celery, diced
1/2 cup onion, chopped
1/2 cup potatoes, diced
1 1-pound can tomatoes, drained
2 teaspoons minced parsley
Salt and pepper to taste

Soak beans overnight in enough water to cover. Drain off the water. Add fresh water and cook until beans are tender. Cover ham with cold water, cover and cook until tender, about 2 1/2 hours. Skim fat from broth and add the drained beans, celery, onion, and potatoes. Cook until vegetables are tender, about 20 minutes. Add the tomatoes and parsley and simmer about 10 minutes. Season with salt and pepper.

Best eaten from a styrofoam cup, with a handful of crushed crackers. And washed down with a Yuengling!

Bleenies - Fried potato pancakes
8 medium potatoes
1 medium onion, grated
1 egg
Salt & pepper
4 level tbsp. flour

In Europe and Russia, bleenies (or "blinis") are regular flour pancakes and are served with caviar. In the Coal Region, a bleenie is a potato pancake. Few people make them at home since they can create a huge greasy mess in your kitchen (and your whole house). That's why they are popular at block parties and church bazaars. Bleenie lines have been known to circle halfway around the block.

Peel and grate potatoes. Mix potatoes and all other ingredients together. Flatten like pancakes. Fry. Add salt to taste after cooking. Some people put vinegar on before eating, others smear on some grape or strawberry jelly.

Warning: When cooking, be very careful with the grease. "Oy, Yezus, you could set yer house on fire!"

Another Bleenie recipe
4 potatoes (grate on fine grater)
2 eggs
1 onion (grated with the potatoes)
2 or 3 tbsp. flour
Cooking oil

Mix all ingredients. Spoon mixture into the hot oil (do put too much oil in the pan; just enough to cover the bleenies as they fry). When they are lightly browned on one side, gently turn bleenies to fry the other side. Serve with salt or vinegar. Good with sour cream or pork & beans.
Hint: Drain potatoes thru a colander to make a much firmer bleenie.



Boilo - Traditional Yuletide drink of the Coal Region
Boilo is traditionally made during the Christmas and New Year's holiday. It's great on those cold winter nights. Cheers!

Boilo recipe #1: Crock pot style

2 oranges (med-large size)
2 lemons
1 small box raisins (about 1 1/2 ounces)
8 oz honey
12 oz whiskey (or more, to taste). Use Four Roses, or Seagrams 7, or something similar. At least 80 proof (40% alcohol).
1/2 to 1 teaspoon each of any or all of these spices: Cinnamon, Nutmeg, Cloves, Caraway seed, Anise seed


Make this in a crock pot. It's easier than cooking on the stove and much less likely to overcook or scorch. For the quantities shown here, a small (1.5 quart) crock pot will do.

Peel the oranges and lemons. Cut up the fruit and squeeze them into the crock pot. A garlic press works, or you can use some kind of juicer or fruit squeezer if you have one. Put the remaining fruit pulp into the crock pot as well.

Add the raisins, honey, and spices. Stir.

NOTE: do not add whiskey yet!

Start the crock pot and let the mixture cook for about 2-4 hours. Stir occasionally. It's done when the fruit pulp gets "cooked-down".

Strain into a pitcher. Mash down the fruit in the strainer to get all the liquid. NOW add the whiskey to the pitcher and stir. If you cook the whiskey, even for a short time, the alcohol will start to evaporate (and who wants that to happen??). Taste, and add more whiskey to your liking.

Serve hot in shot glasses, espresso cups, or coffee mugs. After the first round, each individual serving can be heated in the microwave.

This recipe makes about 12 ounces of "virgin" boilo. Add 12 ounces of whiskey to this and you get 24 ounces of coal region nectar, enough for 12-18 servings.

Boilo recipe #2: Stovetop style

1 bottle whiskey (any relatively cheap, blended whiskey will do)
Several oranges. Quantity depends on how much you wish to make. Use at least 4.
Same number of lemons
1/4 cup raisins
2 tablespoons sugar
2 cups of honey
2 cinnamon sticks


Boilo is traditionally made during the Christmas and New Year's holiday. It's great on those cold winter nights. Beware, this can knock you for a loop! Cheers!

Peel the oranges and lemons and cut into quarters. Squeeze the fruit into a pot, then throw in the remaining fruit pulp. Add some water (some people use ginger ale). Add the remaining ingredients EXCEPT the whiskey. Cook everything at a slow simmer, stirring constantly. This will take about 15-20 minutes. If necessary, add orange juice and a bit more water. The color should be a yellow-orange. Don't overcook; the name is misleading. You don't want to boil this. Then slowly stir in the whiskey. Be careful - this can catch fire if splashed on the stove. Keep adding whiskey to taste. It's not uncommon to use the whole bottle. Simmer for just a few more minutes once the whiskey is added.

Strain and serve hot in shot glasses (a regular glass may crack). Drink in sips. Individual servings can warmed later in a microwave.



Flitch - Old-fashioned potato candy
1 potato (about the size of an egg)
1 pound 4X confectioners sugar
Vanilla extract (optional)
Peanut butter

Boil and peel potato. In a dish, mash potato smooth with a fork. Begin mixing in confectioners sugar. Continue adding sugar and mixing until the mixture is the consistency of dough. If desired, add a few drops of vanilla.

Sprinkle a little 4X sugar on a cutting board, put the dough between two sheets of wax paper, and roll the mixture to a 1/4 inch thickness. Spread peanut butter atop the rolled mixture. Roll up the sheet, loosening it from the board with a knife as you roll. Cut into slices and serve.

You can make a kick ass cake out of this too, just make a peanutbutter cake and use the candy dough as fondont.

Halushki - A quickie noodle dish
1 head cabbage
1 package wide noodles
Onions to taste
Butter
Salt and pepper

Variation 1: Cook wide noodles and drain. Cut up cabbage, onions, add butter and water. Cook until cabbage is done, making sure no water remains (5 to 7 minutes). Pour cabbage over noodles and mix well. Add salt and pepper.

Variation 2: Cut the cabbage up any way you like, do the same with the onion. Heat a large pan (I use medium-high heat on an electric range). When the pan is hot, add bacon grease (If you ever make bacon, always save the grease! It keeps a long time in the fridge.) or the 'grease' of your choice. When the grease is hot, add cabbage and onions and saute for a few minutes. Turn down the heat (medium) and cover the pan. Let this cook until the cabbage is soft. If you want the cabbage browned more, remove the lid and turn up the heat again. Add grease as you need it. Add the cooked noodles and serve.

The amount of ingredients you use depends on how much halushki you want to make. Experiment!


Halupkies - Stuffed cabbage rolls
1 head of cabbage (about 3 lbs)
1 lb ground pork
1 lb ground beef
1 Tbsp salt
1/2 tspn pepper
1 can stewed tomatoes (or substitute Campbell's tomato soup)
3/4 cup uncooked rice
1 onion, chopped
1 Tbsp shortening


Cut cabbage deeply around core to loosen leaves. Boil the cabbage leaves about 5 minutes and set aside to drain. In a skillet, add ground meats, onions, shortening, salt and pepper, and fry slowly for about 15 minutes. Wash rice, drain, add to meat and mix well.

Place a tablespoon of the meat mixture in the center of a cabbage leaf and roll. Place rolls side by side in pot. Pour tomatoes over top and add enough water to cover. Add another tbsp salt and pepper. Cook 1 and 1/2 hours.

Also called "galumpkies". An Americanized name is "blind pigeons".


Pierogies
2 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
1 egg

Most Coal Crackers will ask you, "Why make pierogies when you can buy Mrs. T's ???" We couldn't agree more. However, for the purists, here is a recipe.

Sift flour, baking powder, add egg and water to make a soft dough. Turn on lightly floured board and knead gently five (5) minutes. Allow to stand about ten (10) minutes before rolling. Roll dough very thin, cut in two-inch squares. Place a teaspoon of filling (see below) in center and fold the corners, seal edges well by pinching, then follow one of the following methods:

FRIED: Fry in deep fat, serve hot or cold, delicious if sprinkled with sour cream or melted butter.

BOILED: Cook in boiling water, allow to simmer until they float to the top, takes about five minutes. Drain. Fry chopped onion in butter and pour over them.

BAKED: On a greased cookie sheet, scalded with boiling water and fried onions.

Choices for pierogie fillings:

Potato filling: Mash four medium cooked potatoes, salt and add two ounces sharp cheese. Combine ingredients. (this is by far the most popular filling)
Cheese filling: 1/2 lb. dry cottage cheese. Mix well with 1 beaten egg.
Prune filling: 1/2 lb. prunes, seeded, cooked, and mashed. ... Ok, this one I've never tried.
Cabbage filling: 1 1-lb. head of cabbage, chopped fine. 1 medium onion, chopped fine. 1/2 teaspoon salt. 2 tbsps shortening. Saute onion in shortening. Add cabbage. Fry slowly until browned.
Sauerkraut filling: 1 small can sauerkraut, browned in butter and seasoned.


For the college kiddies:
I call this lasagna..
Fresh shredded prov. cheese and pizza sauce.

I use to make that in the summer when I was at my grams, she owns a bar so she had the stuff for it.

I have a beer cake recipy upstairs, ill post it later.

*gets excited*

You have woken the Gods of the Coal Regoin.







You can make a kick ass cake out of this too, just make a peanutbutter cake and use the candy dough as fondont.







For the college kiddies:
I call this lasagna..
Fresh shredded prov. cheese and pizza sauce.

I use to make that in the summer when I was at my grams, she owns a bar so she had the stuff for it.

I have a beer cake recipy upstairs, ill post it later.


wow!

wow!
Yeah, Im a food fan, maybe you can see that? eh? can ya? huh hu huh? can ya? can ya? can ya?

LOL @ Czardas......I was looking forward to making that sandwich!
It's one of the more difficult ones to pull off convincingly though. You really need to be able to swear and slap your forehead as though you really mean it. Of course, that's easier for some than for others. :D

Here's another one:

Peking Duck (Shanghainese Style)

Materials needed:
- One (1) rectangle of plastic, preferably with assorted symbols and numbers printed on it
- One (1) car

1. Drive to the nearest Shanghainese restaurant.

2. Order Peking Duck.

3. Enjoy.

4. Afterwards, pay for the food using the plastic rectangle (called a "credit card" in several obscure Germanic dialects).

5. Drive home satisfied.

Yeah, Im a food fan, maybe you can see that? eh? can ya? huh hu huh? can ya? can ya? can ya?
Well, you could have made it a little more obvious to the rest of us... :rolleyes:

Seriously, right before I looked here I had literally uttered the words out loud, "Fuck, I'm tired of pasta." Then, like an obnoxious genie in a notebook-shaped piece of metal, NS provides me with reciepes. Of course, I probably won't make any of these things becuase I'm poor as all hell and can't buy ingredients that I'll only use once unless they come in a jar and are just about all I'll need...

Well, you could have made it a little more obvious to the rest of us... :rolleyes:
Its not my fault you're culinerily retarted. :D

Most Coal Crackers will ask you, "Why make pierogies when you can buy Mrs. T's ???" We couldn't agree more. However, for the purists, here is a recipe.
I know it's english, I know it's a proper sentence, I can see verb, subject, etc. I know all the words except 'pierogies,' and yet that makes not one bit of sense to me...

I know it's english, I know it's a proper sentence, I can see verb, subject, etc. I know all the words except 'pierogies,' and yet that makes not one bit of sense to me...

LOL

I know it's english, I know it's a proper sentence, I can see verb, subject, etc. I know all the words except 'pierogies,' and yet that makes not one bit of sense to me...
I'd simply explain it to you, but my feet are cold. Google "Mrs. T's" see if you find anything.. :fluffle:

Well, I do have the family Pitzelle cookie recipe, but by custom, I am not allowed to share it with anyone. Recipe comes straight from Italy, before my ancestors came to America.

I know it's english, I know it's a proper sentence, I can see verb, subject, etc. I know all the words except 'pierogies,' and yet that makes not one bit of sense to me...
*to il ruffino* HA! Who's culinarily retarded NOW?! ;)

(Yes, I know where it coems to cooking I'm still a stereotypical male: "Me have club. Me strong. Me hunt food, me no cook food. Oog!" However, at least I actually understood the sentence!)

Yeah, Im a food fan, maybe you can see that? eh? can ya? huh hu huh? can ya? can ya? can ya?

Il Ruffino, this one's for you.

Rolled, Stuffed Pork Loin.

Take one pork loin roast, about 1-1.5 pounds, pound the bejeezus out of it until it's flat (but with no breaks in the meat). Season with salt, pepper and rosemary. Pour a tablespoon or so of olive oil in a frying pan and saute about 1-2 tablespoons of chopped onion and a clove of garlic until they're soft but not brown. Add about a quarter of a cup of fine breadcrumbs to the onions and garlic, to that add salt, pepper, oregano, basil, sage, rosemary to taste (or whatever pork-compatible herbs turn you on) and maybe a tiny pinch of cayenne if you're adventurous. Mix together and add enough liquid to make everything hold together. Spread the mixture over the flattened pork loin. Roll it up, tie or skewer it closed. Pour a small amount of olive oil in the bottom of a baking pan, put the meat in it seam side down. Brush with olive oil, then salt and pepper. Put in a 375^ oven for 1.5 hours or until cooked through. Serve with sauted vegetables.

I feel like betraying centuries of family secrecy to bring you...

The Carpenter Family Potato Soup Recipe(Converted to modern, easy to obtain ingredients by Matt Carpenter.)

Ingredients:
Two Cups Brocolli
Five large Russet Potatoes
Two Cups Celery
One Cup Carrots(optional)
2 Sliced Precooked Chicken Breasts
1/2 Cup Mushrooms of your choice (optional)
1/2 Onion
1/2 Clove of Garlic
One Can Chicken Broth
One Can Cream of Mushroom Soup (If you are allergic or just don't like mushrooms, substitute Cream of Chicken instead.)
Two Cans Evaporated Milk
One Teaspoon Butter
A Small Amount Olive(or your choice) Oil
And the following seasonings in amounts of your choice:
Salt
Pepper
Cayenne Pepper
Italian Seasoning
Cloves
Parsley
Oregano
Tumeric
Red Curry

Directions:
Plop a huuuge pot on the stove. Wash and microwave the potatoes and carrots(optional, though this makes it far easier to slice them.) Place the amount of olive oil into the pan, then chop up and toss in the onions and garlic. Turn on the heat to a medium level, add a small amount of water to prevent the onions and garlic from burning. Then, while they are cooking, slice up and toss in the potatoes, carrots, and celery. If you wish, slice the brocolli as well, though I prefer to merely toss them in whole. Then place in the chicken. Now here's a key for good cooking: you have to add all of the seasonings--except for salt and pepper--right now. Take a spoon of some sort--wooden is my choice--and mix it all up so the seasonings and the fixings spread nice and evenly. Then put a cover on, turn up the heat, and let it cook for a while. How long depends on where you are, your type of stove, and all that good stuff. Once the fixings have cooked, place the chicken broth, mushroom soup, and evaporated milk in, along with the butter. Stir it up, making sure to keep the fixings spread evenly. Add in the salt and pepper as needed, wait till it's all finished, and you're done! Enjoy.

Il Ruffino, this one's for you.

Rolled, Stuffed Pork Loin.

Take one pork loin roast, about 1-1.5 pounds, pound the bejeezus out of it until it's flat (but with no breaks in the meat). Season with salt, pepper and rosemary. Pour a tablespoon or so of olive oil in a frying pan and saute about 1-2 tablespoons of chopped onion and a clove of garlic until they're soft but not brown. Add about a quarter of a cup of fine breadcrumbs to the onions and garlic, to that add salt, pepper, oregano, basil, sage, rosemary to taste (or whatever pork-compatible herbs turn you on) and maybe a tiny pinch of cayenne if you're adventurous. Mix together and add enough liquid to make everything hold together. Spread the mixture over the flattened pork loin. Roll it up, tie or skewer it closed. Pour a small amount of olive oil in the bottom of a baking pan, put the meat in it seam side down. Brush with olive oil, then salt and pepper. Put in a 375^ oven for 1.5 hours or until cooked through. Serve with sauted vegetables.
Wanna get married?

Funny thing about loin meat -- that's how we discovered my sister needed glasses. We went to the supermarket, and she thought it was lion meat. :D

Anywho, here's my contributions to the cause:

Scandinavian Fruit Soup

1 C dried apricots
1 C dried sliced apples
1 C dried pitted prunes
1 C canned pitted red cherries
1/2 C quick-cooking tapioca
1 C grape juice
3 C (or more) water
1/2 C orange juice
1/4 C lemon juice
1 Tbsp grated orange peel
1/2 C brown sugar

1. Combine apricots, apples, prunes, cherries, tapioca, and grape juice in crockpot. Cover with water.

2. Cook on Low for at least 8 hours.

3. Before serving, stir in remaining ingredients.

4. Serve warm or cold, as a soup or dessert.Ribbon's Salad

1-15 to 28 oz can* tender cactus (sliced)
1-15 oz can dark red kidney beans
1-15 oz can soy beans
1-15 oz can black beans
vinegar or Italian dressing, and optionally parmesan or any shredded cheese and spices, to taste

Before opening cans, make sure you have a strainer and a large airtight container available. Open, strain and rinse the cactus and beans one at a time before adding to the container, paying special attention to the cactus (often packed in lots of salt) and the soybeans (which may have formed a gel due to the protein). *Also note that larger cans of cactus are often packed with a whole onion -- if so, discard or chop and add the onion and use the entire can of cactus, otherwise try to keep the cactus at about the same amount as the other ingredients. Once all cactus and beans are added to the dish, add vinegar or dressing and any cheese and spices, close container, and shake/invert vigorously to mix all ingredients. Err on the side of caution with the dressing or vinegar -- you can always add more later. Croutons may be added on serving, but will get soggy if added at preparation.Zippy BBQ Sauce

2/3 cup blackstrap molasses
1 (6 ounce) can tomato paste
1/3 cup vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon curry powder
1 tablespoon garlic powder
2 teaspoons sesame oil
1 teaspoon coarse-ground black pepper
1 teaspoon cayenne pepper

Mix the molasses and tomato paste in one cup, the vinegar and everything else in another, then stir the vinegar mixture into the molasses mixture. Refrigerate.Cajun Seasoning

2½ Tbsp paprika
2 Tbsp garlic powder
1¼ Tbsp black pepper
1¼ Tbsp cayenne pepper
¼ Tbsp ground cinnamon
¼ Tbsp crushed mint
1¼ Tbsp dried leaf oregano
1¼ Tbsp dried leaf thyme
¾ Tbsp crushed red pepper

(1/4 Tbsp = 3/4 tsp)
(cut in half if substituting ground for leaf)

Mix all ingredients. Keep in a shaker for ease of use.

I'd simply explain it to you, but my feet are cold. Google "Mrs. T's" see if you find anything.. :fluffle:
Ooooooh, raviolis...more or less.

I'm a little disapointed that I didn't find a lady with a mohawk and gold chains...

This doesn't count (http://www.artsmia.org/mia/e_images/00/mia_156e.jpg). As per usual with just about any google image search, though, I did find a picture of someones cat. (http://www.strobe-solutions.com/img/MrsT.jpg)

Now I understand about half of the sentence.

Ooooooh, raviolis...more or less.

I'm a little disapointed that I didn't find a lady with a mohawk and gold chains...

This doesn't count (http://www.artsmia.org/mia/e_images/00/mia_156e.jpg). As per usual with just about any google image search, though, I did find a picture of someones cat. (http://www.strobe-solutions.com/img/MrsT.jpg)

Now I understand about half of the sentence.
This doesn't count (http://www.artsmia.org/mia/e_images/00/mia_156e.jpg). Yes but did you ever think, whats under that gown?
That cat looks stoned. Lucky cat.

Nyuujaku: I shall try your fruit soup as soon as possible.

...

Anyone care to comment on my recipe? We Carpenters thrive on compliments to our cooking. /nodnod

http://www.cookingforengineers.com/article.php?id=106

I've done this twice. First time it came out perfect because I had a lovely assistant who kept me on track, despite my best efforts. The second time I made them for a stupid work potluck and they came out sort of rubbery because I got impatient and didn't mix it long enough. It made my boss actually gag, but our Russian secretaries ate the whole batch. They said it tasted just like something they make in Russia.

Nyuujaku: I shall try your fruit soup as soon as possible.

...

Anyone care to comment on my recipe? We Carpenters thrive on compliments to our cooking. /nodnod


I will as soon as I try it. Which I'm gonna....it sounds delicious!

I will as soon as I try it. Which I'm gonna....it sounds delicious!
Thanks! :)

Anyone care to comment on my recipe? We Carpenters thrive on compliments to our cooking. /nodnod
Theres no spinich. ADD SPINICH GODDAMMIT!

Theres no spinich. ADD SPINICH GODDAMMIT!
Well, see, there's so much in there already that spinich would take it to the other side of the line between full and excessive.

That said, you could substitute spinach for carrots. I cannot say how it would taste, however. It is up to you.

Well, see, there's so much in there already that spinich would take it to the other side of the line between full and excessive.

That said, you could substitute spinach for carrots. I cannot say how it would taste, however. It is up to you.
in that case, it kicks ass!

This is one of my few recipes not directly out of one of Nigella Lawson's cookbooks - this is actually a handwritten one I stumbled upon one day.

Eve Richardson's Banana Nut Bread

Mix the following:

2 1/2 cups cake flour
1 2/3 cups sugar
1 1/4 tsp. baking powder
1 tsp. salt
2/3 cup vegetable or canola oil
1 1/2 cups mashed banana (or more, I'm not specific about this one)
2 eggs
2 cups chopped pecans (or less, this is preference again)

Separately, mix:

1 1/4 tsp. baking soda
2/3 cup buttermilk (or whole milk with a lemon squeezed in it)

Then mix them all together. Cook in two loaf pans for about 35 minutes at 375 F.

I could live off this stuff.

Bumpity bump bump bump.

I tried that fruit soup. Incredibly delicious. I heartily approve.

I've always spelt "pierogies" or how ever IL Ruffino did it as "perogies". The "i" would create a wierd sounding dipthong in my opinion, unless your attempting to spell it into something like the French-ish "pierre" or the Spanish "pie", but that doesn't mean you don't say it the "pierogies" way. I do believe that the Polish spelling of the word would resemble these singular nouns: "pierogi" or "pieróg".

For anyone who doesn't understand IL Ruffino, go here.
http://www.coalregion.com/

No, I'm not from this region.

I've always spelt "pierogies" or how ever IL Ruffino did it as "perogies". The "i" would create a wierd sounding dipthong in my opinion, unless your attempting to spell it into something like the French-ish "pierre" or the Spanish "pie", but that doesn't mean you don't say it the "pierogies" way. I do believe that the Polish spelling of the word would resemble these singular nouns: "pierogi" or "pieróg".

For anyone who doesn't understand IL Ruffino, go here.
http://www.coalregion.com/

No, I'm not from this region.
You could spell it "pergrogy" and people around here would think "its that other churches spelling." and not think "TYPO!" Theres about 5,000,000,000 ways to spell it but I use "perogies" because its the only one that doesnt annoy me. :p

How did you come across my bible?

Chilli sauce:

350g of chilli peppers (I tend to use Cayenne peppers because they are easy to get here)
75g tomato
1/2 Onion
1 tablespoon of Lemon juice
2 tablespoons of vodka
2 cloves of garlic
salt
Black pepper

Slice the peppers in half and remove the seeds, put them face down in an oven tray with the gloves of garlic (uncut, still in the skin), Drizzle with a little olive oil. Put them in an oven for about 15-20 mins at 150 degrees celcius.

Remove the tray and let it cool down a little bit.

mix the lemon juice, vodka, salt and black pepper together in a bowl, set aside. Chop the 1/2 onion and tomato up finely. set aside.

Once the peppers are cool enough to handle, use a paring knife to remove the fruit from the skins. Discard the skins. Remove the garlic from its skin. Discard the skin.

Fry the onions and tomatoes for a couple of minutes. Add the chilli/garlic mix, continue to fry for a few minutes then add the lemon/vodka/salt/pepper mix and continue to cook for about two more minutes.

It'll probably be best if you allow it to cool down a little bit. Tranfer everything to a blender/mixure, and blend it till you have a nice consistency.

This is all from memory, but I think it is accurate. There may be slightly more vodka.

Chicken. (this one is very easy)

Slice a chicken brest into strips.

In a small bowl put in olive oil and basil vodka, add chilli powder, coriander, chopped spring onions, chopped garlic, salt, black pepper and some chopped up chilli pepper. Add the chicken to this mix then cover and put in the fridge for a little bit.

Cook how ever you want. (thank you Cannot think of a name)



(For basil vodka, put 500ml of vodka in a mixing bowl then add 14 basil leaves. Bruise the basil with a wooden spoon. Transfer to a bottle and leave for about 24 hour [leaving it longer gets better results] in a cool, dark, dry place. After that, remove the basil leaves.)

As bachelors go, I think I'm a pretty good cook. I thought I'd show you my much prized recipe: Bruce's Sino-Italian Lassagna. My Lassagna Recipe is only loosely based on my Mother's own famous Recipe, she uses much less spices and sauces, although even she has to admit that mine is better (tough for any Mom). Some people are taken by abject horror at the thought of mixing in Pinneaple with Pasta dishes and I can only say that these people are probably too maladjusted to enjoy great cooking anyways. Normally a Lassagna would have more layers than mine, but with so much stuff in each layer it's just not possible unless your using a Pound Cake pan instead of a Lassagna Pan.

Bruce's Sino-Italian Lassagna

Ingredients:

Hamburger (1/2 pound or less)
Tomatoe Paste, 2 Cans (140z)
Pinneaple Chunks, Can
Onion; large, diced
Garlic; 3 Cloves, diced
Mushrooms, Can or Fresh
Cottage Cheese (2 cups)
Spinnach; frozen, one small block
Egg, one
Lassagna Noodles
Teriyaki Sauce
Italian Salad Dressing (half a standard bottle)
Syrop or Honey
Spices (Oregano, Thyme, Basil, Pepper, Savory, Sage, and Mace)
Wine (optional)
Mozzarella Cheese, solid (2lbs)
Olive Oil and Butter
(Plus you should really have a Lassagna Pan to do this justice)

Preparations:

The Sauce

Dice one large Onion and 3 Cloves of Garlic (the little buds not three whole Garlics). Dump into a large pre-oiled pot, set to medium heat. Add some Tariyaki Sauce for additional moisture and mix contents around frequently with either a fork or chopsticks. Meanwhile, cook thawed hamburger in a frying pan, as a hash, not collective clumps. When done cooking the meat, drain off the fat and add the meat to the Pot. Add a dash of Wine at this point if you want. Dump in the contents of the cans of Pinneaple Chunks and Mushrooms. Don't add the juices to the can, or they will make the Sauce too watery (I usually drain the Pinneaple Juices into a glass to drink while I'm cooking). Continue to mix frequently as if you were preparing a stir fry. When you feel that the 'Stir Fry' is about done, then turn down the heat to about 2-3 on your Oven setting and add the Tomatoe Paste. Stir it altogether. Now its time to add the Spices and Sauces. First dump in about half a bottle of Italian Salad Dressing (I discovered by accident, when some Dressing ran off my salad onto my Lassagna that the result was heavenly). Also add a tablespoon of honey or half that amount of syrop (to further layer that sweet and savoury taste). Make a couple of dashes of Tariyaki Sauce, not too much. Then begin blending in the various spices a bit at a time, stirring and tasting, until you get the right balance of flavour.

The Noodles:

Heat a Pot of Water to Maximum, turn down when water is brought to a boil. Add a couple tablespoons of Butter and some Tariyaki Sauce to the water, to improve on the preparation of the Noodles. Take out your Lassagna Noodles from the box and physically measure them on your Lassagna Pan, to ensure that you have neither too little or too much. Stir Noodles frequently until they are ready.

Cold Ingredient Preparation:

Mix together the thawed frozen Spinach, Cottage Cheese, and one egg in a Mixing Bowl. Put it in the fridge until ready to use. Cut Mozzerella Cheese into slices, enough to cover entire Lassagna Pan. Once cut, set aside until ready for use (hide from any room mates who like cheese or you may find your ingredients compramised). Trust me on this one. :)

Bringing it all Together:

Preheat Oven to 350Fahrenheit. Coat bottom of Lassagna Pan with a thin film of Olive Oil, not too much or it will cause a big smoking mess and set off all the smoke detectors. Make a thin layer of the Tomatoe Sauce on the bottom of the Lassagna Pan. Then cover this with a layer of the Lassagna Noodles. Next pour on the creamy ingredients (mixed spinnach, cottage cheese, and egg) for the next layer. Then, add another layer of the Tomatoe Sauce and finally top it all with a layer of slices of Mozzerella Cheese. Bake in the Oven for about 45 minutes or until the Cheese topping begins to brown. Take it out of the Oven and allow to cool a bit before eating. If it isn't the best Lassagna you've ever eaten, either: you didn't taste the sauce when you blending in the sauces and spices, you didn't follow the directions, or you died because of some whacky food allergy (oh well, in that case at least you died happy). I've been making this stuff for about fifteen years and it's still one of my favourite foods.

The Bruce

This cookbook is thusfar devoid of chocolate, and I feel this must be remedied. Therefore, I offer you all a simple but very tasty chocolate dessert - Poliwanacraca's famous Chocolate-Covered Cherry Fondue!

1 bag semi-sweet chocolate chips
Handful milk chocolate
1/2 cup cream or half-and-half
Several spoonfuls sugar
2 tbsp Kirschwasser

And for dipping, any or all of the following:
Pound cake cubes
Raspberries
Strawberries
Kiwifruit
Mandarin oranges
Bananas
Marshmallows

Mix first list of ingredients in a pot, excluding Kirschwasser. Cook over low heat, stirring regularly, until chocolate has melted and mixture is smooth. Add Kirsch. Remove from stove and eat till you explode. :)

This cookbook is thusfar devoid of chocolate,

Good point.

Chocolate 70% 250g
Unsalted butter 350g
chopped, shelled walnuts 300g
Eggs 4
Caster Sugar 220g
Brandy (optional) 3 tablespoons.

Butter 25cm cake tine, preheat oven to 160 degrees celcius,

Chop walnuts until very fine (I find it easier to put them in a plastic bag then use a rolling pin).

Melt chocolate and butter together in a bain-marie.

Seperate eggs, beat the yolks with the sugar until pale. Slowly add the melted chocolate/butter, folding into the mixture. Fold in the walnuts.

Beat the egg whites until soft then fold into mixture.

Pour into the tin bake in oven for 10 mins, then lower temperature to 150 and bake for a futher 45 mins.

Allow to cool in tin, then tip out and pour brandy on top.

my bolognese and lasagne recipes (http://forums.jolt.co.uk/showpost.php?p=10114542&postcount=71)

review! :D (http://forums2.jolt.co.uk/showpost.php?p=10397252&postcount=48)


edit:
Good point.

Chocolate 70% 250g

-snip-
oh that sounds niiice... mmmm *drools*

Chicken. (this one is very easy)

Slice a chicken brest into strips.

In a small bowl put in olive oil and basil vodka, add chilli powder, coriander, chopped spring onions, chopped garlic, salt, black pepper and some chopped up chilli pepper. Add the chicken to this mix then cover and put in the fridge for a little bit.
This looks quite appetizing. Then again, I take everything with black pepper. :p

Chicken. (this one is very easy)

Slice a chicken brest into strips.

In a small bowl put in olive oil and basil vodka, add chilli powder, coriander, chopped spring onions, chopped garlic, salt, black pepper and some chopped up chilli pepper. Add the chicken to this mix then cover and put in the fridge for a little bit.



(For basil vodka, put 500ml of vodka in a mixing bowl then add 14 basil leaves. Bruise the basil with a wooden spoon. Transfer to a bottle and leave for about 24 hour [leaving it longer gets better results] in a cool, dark, dry place. After that, remove the basil leaves.)
Shouldn't this be cooked at some point?

Spaghetti and meatballs:

3/4 pound of ground beef (Lean)
3 tablespoons italian breadcrumbs
3 tablespoons parmesian cheese
1/2 and egg, blended like you would for a scrambled egg
1 clove of garlic, or garlic powder can work too. About 3 teaspoons.
About a tablespoon of the sauce your using to cook with (Bertolli is good stuff)
1 small can of tomatoe paste

Pour your sauce into a medium saucepan and set the heat to 3. Make sure to leave a bit in the jar for the meatballs. Add the tomatoe paste along with the sauce.

Pour hot water into big pan and set to high. Now get to work on those meatballs.

Take the extra sauce and pour it into a medium to large tupperware container (Any good sized dish will do) Add the meat and all of the remainder of the ingredients. Finish it off with the half egg, whipped thoroughly. With your hands ground this mixture up. Make sure to really get all of the mixture evenly distributed thoughout. If the mixture is too pasty, add some more italian breadcrumbs. Too dry? add some more sauce. This is important. You want it to be somewhat juicy, yet not crumble apart in your hand.

Mold this mixture into meatballs. I usually make about 6, each about 2 inches tall. If you timed it right, the sauce should be rolling pretty good. Go ahead and throw in the meatballs to the sauce, cover and continue cooking for 7 minutes. Water boiling yet? Throw in the spaghetti!

After around 7 minutes, turn down the heat a bit and uncover the saucepan. With a spoon, go ahead and turn each of the meatballs over. Cover and turn the heat back to 3. Continue cooking for about 6 minutes. After which you set it to low and wait on the spaghetti.

Drain spaghetti, turn off heat on sauce and let cool for a few minutes with the cover still on. Serve it up, these meatballs are good.

Shouldn't this be cooked at some point?

Well yes. But I didn't think it was nessecery to say that, and I had just got up.

Apologies

This looks quite appetizing. Then again, I take everything with black pepper. :p

Indeed, black pepper pwns.

Currently trying to see if black pepper vodka works (for cooking, similar to basil vodka).

Indeed, black pepper pwns.

Currently trying to see if black pepper vodka works (for cooking, similar to basil vodka).
It does imnsho. /nods/

Here is one I made last night, and it was pretty good.

Crockpot Liver n Onions

350 g of liver, cut into bite-sized pieces
1 can of cooked wild rice
1/2 large onion, chopped
1 can sliced pears
1/2 cup water
1/2 tsp of thyme and of sage
salt and pepper
bay leaf

The wild rice comes packed in liquid, so drain that off. Put in crockpot with thyme, sage, salt and pepper and pour the water over. Layer of onions; layer of liver, lightly browned on both sides (I used olive oil); and a layer of pear slices. The bay leaf on top. Cook for 6 hours on low.

Things Fried in a Pan with Sausage Sandwich
Ingredients:
Several edible things (ie, onions, peppers, sesame seeds, pepperonis, tomatoes)
Either an Italian sausage or bratwurst
Cooking oil
Sub sandwich roll
Provolone or Mozzarella cheese
Cinnamon

Put sausage and oil in frying pan. Put a few slices of cheese on the sub roll and put the roll in a toaster oven (cooking it until the bread starts to blacken).
Become distracted by the TV until the sausage has burned on one side (damn you Comedy Central), then flip the sausage over and the edible things (chopped up, if neccessary).
Become distracted by the TV again (C-SPAN is more interesting than you think) until the other side of the sausage has started to burn.
Remove pan from stove, stir in a pinch of cinnamon.
At this point, your next move should be obvious, but for the denser of you: the sausage and the things go in between the peices of bread, which you then ingest.
Wait twenty years and suffer cardiac arrest.

Here are two of my favorites...


Tasty Baked Beans:

1. Take a can of (preferably Heinz) baked beans.
2. Pour it onto a plate.
3. Put the plate in a microwave and heat it up.
4. Take it out, pour spice over it and eat.


Tasty Oily Baked Beans And Quorn Chunks

1. Put three large chunks of Quorn into a frying pan.
2. Pour oil into it until it reaches a level of ~0.5 cm. (or a bit more, if you want)
3. Pour lots of tasty spice into the frying pan. (plenty of curry and cayenne pepper is highly recommended)
4. Let it fry hard, while following steps 5-7.
5. Take a can of (preferably Heinz) baked beans.
6. Pour it onto a plate.
7. Put the plate in a microwave and heat it up.
8. Wait until the beans are heated and the Quorn chunks and spice is throughoutly fried.
9. Move the Quorn chunks to the plate, then pour all of the spicy oil over it.
10. Eat. (or ELSE!)

Heres an old favorite simple pasta recipe I came across in a good book:

Ghetti Oli
200 gm Spaghetti
1-2 + 3-4 tablespoons olive oil
1 teaspoon salt

to taste:
crushed chili flakes
crushed garlic
parsley
black pepper
grated parmesan cheese

1) Boil the spaghetti in salted water (al dente).
2) Sautee the garlic, chili, and parsley in the lesser amount of oil.
3) Toss the pasta, sauteed garlic mixture, additional oil, pepper, and cheese together.

And here's something for the grill:
Garlic-To Ban Jan-Jack Grilled Chicken:
1 kg Chicken breast, cubed
100 g Chinese "to ban jan" chili paste (2-300 g if you're feeling mean*)
1 fresh head of garlic, crushed
1 cup (250 ml) bourbon (Jack Daniels, if you insist - but you're a boycott scab.)

1) Mix all the ingredients and marinate for at least 12 hours.
2) Cook on the grill.

*And if you're fealing that mean, you might use the hotter Thai or Korean equivilants.

The first one is easy to make, and is especially good if you're one of these people who smokes weed, gets high and realises that you suddenly don't have anything snack-like. These are easy to make. NOt while high though; do it in advance and don't eat until then...

Or you can always eat then when you want. They're good.

Swedish Tea Cookies

1 cup of butter
1/2 cup of brown sugar
2 egg yolks slightly beaten
2 cups of flour
2 egg whites
1 cup of coconut
raspberry jam

Cream butter, blend in sugar and egg yolk, add flour and mix.
Roll dough into bite-size balls (refrigerate before, it makes it easier to roll).
Dip in beaten egg whites then roll into coconut.

Method: I usually put the egg white in a shallow receptacle so you can put more than one ball at a time and roll it around , then I put all the egg-dipped balls on a cookie sheet that has been sprinkled with the coconut and then add more on top and roll around. It covers them evenly and does not make quite a mess.

Place on cookie sheet, press centres down with finger or other such tool
Bake at 375F for 5 minutes
Take out and press centres down again
Return to oven and bake for another 10-12 minutes until done (watch not to burn the coconut) [EDIT: My mother recommends 12 min; I like 10. If you do it for 10 min; they come out softer and flakier...]
Take out, cool off, fill centres with jam.

Let me know if you want me to post a recipe for a delicious Greek cookie...

Here's a little creation of my own.

It's a vegetarian dish, but it isn't at all disgusting. It's a vegetarian twist on a classic pasta dish.

Pasta & Veggie Sausage

2-3 Vegan sausages (either breakfast links or German; this number can vary depending on how many people you feed)
Whole Wheat Pasta (either bow ties, penne or fussili... doesn't matter)
Garlic Pasta Sauce (the more garlic the better)
1 Cap of Cooking/Olive Oil
Rosemary (or Italian Seasoning)
Romano Cheese (less salty; it's like Parmesan but nicer)

STEP 1
Find a nice size pot to boil water in. A medium one will do, depending on how many servings you want.

Fill with scalding hot water from the tap and put it on the stove. Turn the element to max and make sure you hear the click. Put the lid on. Wait for the water to bubble rapidly.

STEP 2
While you wait for the later, cut up the vegan sausages. Make them good size pieces.

Put them in a frying pan and put in the sauce. I personally like a lot. Plus, it does slightly evaporate, since there is water in there.

Don't turn on the element yet.

STEP 3
Now that your water is boiling, add your pasta. Don't measure; that's for losers. Just aim and pour. Your visual judgement is better than a cup, since the pasta expand as you cook it, so a pre-measurement doesn't help and you'll over shoot your needs.

Once the pasta is in, add the cap of cooking/olive oil. This will help to prevent the pasta from sticking to the pot and it'll make it easier to stir.

STEP 4
While you're cooking the pasta, turn on the element on which the frying pan sits and cook the contents. Start it on max, then when it starts to simmer, turn it down to 2-3 and let it sit. It'll still simmer but it won't burn.

While it is simmering, add the Rosemary (or whatever seasoning you'd like; it gives a little extra zest).

Stir it occassionally when; same with the pasta.

Because the vegan sauages are made with tofu, they don't take as long to cook as meat, plus you don't risk catching anything from them if they're undercooked, even slightly. You just want to make the sauce hot.

STEP 5
Turn off both elements once the pasta is done.

Strain the pasta and shake off the excess water. Put the pasta into your bowl.

Pour the sauce on top of it.

Add Romano cheese on top of it.

Get out a fork.

Eat and enjoy!

The first one is easy to make, and is especially good if you're one of these people who smokes weed, gets high and realises that you suddenly don't have anything snack-like. These are easy to make. NOt while high though; do it in advance and don't eat until then...

Or you can always eat then when you want. They're good.



Let me know if you want me to post a recipe for a delicious Greek cookie...


Hahaha. Reminds me of my no bake cookies. The best batch was made while dead skunk drunk. :D

Usually When I'm that drunk, my cooking is to be feared in a bad way, but the cookies were great when I was sober.

Hahaha. Reminds me of my no bake cookies. The best batch was made while dead skunk drunk. :D

Usually When I'm that drunk, my cooking is to be feared in a bad way, but the cookies were great when I was sober.
I can imagine.

^_^ I never made these cookies when I wasn't sobre, but they are easy to make. The recipe is good for beginners.