Registered User
Posts: 1134
(3/25/04 5:14 pm) Reply
A Rogue's Recipe Guide
Im trying to create a recipe catalog and to try some new stuff. Please post your favorite dish(es) to make and instructions and ingredients with which to make them.
This is the best dish I make right now my boss from work taught it to me, he calls it sex on a plate. The following is about one serving for me:
Take two lightly floured chicken breasts and cook on med-low heat, in butter until golden brown on one side. Flip chicken, add salt, pepper, garlic, mushrooms( I pre-saute these), red roasted peppers, and artichokes. Cook until chicken is brown. Add one ounce sherry to pan, pour it around the rim so it can soak into the middle. Cook for about 2.5 minutes. Add 5 oz Heavy Whipping Cream, 1oz of parmesan, 1/2 ounce of Basil Pesto. Let sauce thicken, add once slice of swiss cheese to each piece of chicken. When melted, cover the chicken with the sauce then serve over linguine.
Something easier, yet a favorite of mine is to use ground turkey in red meat sauce as opposed to ground beef.
Edited by: Iniigo Jalkdijist at: 3/25/04 5:34 pm
Re: The best dish YOU can cook (Recipe Guide)
RAR! I'm gonna bookmark this this time. Maybe write up a "rogue's recipe guide" or something for the main page so this stuff doesn't get lost again.
Here are the ones I've got recipes typed up for (and are really awsome)
---------------------------------------- Paella
Paella is a very popular dish in Spain. Whether or not it’s the national dish I don’t know. However when I lived there for a month with a family back in high school, we sure did eat a lot of it. So if it’s not the national dish, it probably should be.
This my mother’s recipe. My folks lived in Barcelona for several years back in the 1960s, where they became quite good friends with a local landowner, Don Federico. No, his first name wasn’t Donald, it was a title of respect (like the Mafia Dons, but with much less crime involved =) ). It was he who taught my mother to cook Paella, so I’m relatively willing to accept this as a reasonably good approximation of the real deal.
Please note that all of the meats below are optional. Feel free to add extra chicken or sausage or get rid of the squid or mussels if you don’t like it. I personally don’t use clams. However for anyone worried about the squid, it really is quite good. Enjoy!
Ingredients:
Olive Oil
3 large cloves garlic (or more)
½ red pepper, sliced thinly
1 large chicken breast, cubed
Several turkey Italian sweet sausages – squeezed out of their casings and sliced. I’ve found that regular turkey kielbasa works too
5 squids, both body and legs. Clean and discard head (if you don’t buy them cleaned) and cut into pieces.
½ lb mussels
6-8 extra large RAW shrimp, skin body but leave tail for decoration if you’d like. Or you can just get a bunch of smaller shrimp. They don’t look as good, but there’s more shrimp in each mouthful! 
½ lb bay scallops (the small ones)
6 clams
1/3 package frozen peas
2 cups Rice
6 cups chicken broth (‘original’ recipe calls for 3 cans of chicken broth and ½ cup water)
2 fairly large pinches saffron, crumbled
Salt and pepper
Saute in olive oil the garlic and red pepper strips, add sausage and chicken, and sauté until slightly browned. Remove chicken and sausage and red pepper and set aside
In same pan, sauté bay scallops and squid. When slightly browned, return chicken, sausage and pepper to pan. Briefly sauté mixture to allow flavors to mingle.
Add the rice, saffron, salt and pepper and mix well. Add all the liquid and stir. Set temperature on Medium-High. As mixture cooks, it will cook more in the middle than on the edges, if you use a large pan. Stir the mixture so that the rice cooks evenly in the pan.
At first, you won’t see the rice. Once you begin to see the rice, add the shrimp, mussels, and clams. During the last 10 minutes of cooking, sprinkle the peas over paella and cover.
If paella looks too liquid, continue cooking until all liquid disappears. Be careful, however, that you don’t overcook it and it becomes dry. This is the trickiest part. It should be moist – dig down into the bottom of the pan and it should be moist, not wet liquid.
2 Lbs. fresh scallops (halved or quartered, depending on size)
2 Tablespoons butter
1/3 cup finely chopped shallots
Salt and freshly ground pepper
1/3 cup dry white wine
2 cups cored, seeded and cubed tomatoes
1-1/2 cups heavy cream
2 egg yolks
Juice of half a lemon
1/4 cup finely chopped parsley
l. Heat the butter in a saucepan and add the shallots. Cook
briefly and add the scallops and salt and pepper to taste. Cook one minute,
stirring, and add the wine. Cook, stirring frequently, about three minutes.
Do not overcook.
2. Using a slotted spoon, scoop out the scallops. Set them aside.
Reduce the liquid in the pan by half. Add the tomatoes and salt and pepper
to taste. Cook over brisk heat about five minutes and add any liquid that
has accumulated around the scallops. Continue cooking the tomatoes briefly
until they are thickened but not dry.
3. Add the cream and cook over hight heat, stirring often, about
five minutes.
4. Beat the yolks and spoon about one-half cup of the hot sauce into
them, beating constantly. Add this to the sauce, stirring rapidly. When
thickened, add the scallops. Sprinkle with lemon juice, stir and add the
parsley. Serve immediately in scallop shells or ramekins.
Yield: Six to eight servings
MY VERSION
1 Lb scallops
2 Tbsp. butter
1/6 cup finely chopped onion
Salt and freshly ground pepper
1/3 cup dry white wine
1 cup fresh tomatoes
3/4 cups skim milk (3/4 cups powder & enough water to make 3/4 cups
liquid)
1 egg yolk
1/8 cup chopped parsley
No lemon
Proceed with recipe
This is my mom-in-law's recipe. Make sure you have an extra pair of underwear handy when you eat this. You may need it.
Ingredients:
1 stick butter
1 cup flour
1 tsp sugar
2/3 cup dry roasted peanuts, chopped
1/3 cup peanut butter (smooth, not crunchy)
1 cup confectioner's sugar
8 oz (1 pkg) cream cheese
2 large Cool-Whip tubs
1 small package instant chocolate pudding (I use Jello sugar-free)
1 small package instant vanilla pudding
2 3/4 cups milk
Hershey bar
1) Mix together butter, flour, sugar and peanuts. Press into the bottom of a 9X13 pan. Bake at 350 degrees (Farenheit) for 15-20 minutes, cool.
2) Beat together Peanut Butter, Confectioner's sugar, Cream Cheese and 1 tub of Cool Whip. Spread over crust.
3) Beat puddings and milk together until thick, and spread on top of Peanut Butter Layer
4) Top with other tub of Cool Whip, and shaved Chocolate on top for decoration.
1/2 cup cranberry juice concentrate
1/3 cup olive oil
3 tbsp. raspberry vinegar
1/8 tsp salt
4 cups chopped red apples
1 cup dried cranberries (the frozen ones work fine too, just thaw 'em and make sure they're fairly dry.)
8 cups torn spinach leaves
1 cup chopped celery
Spiced Pecans (recipe below)
Whisk together cranberry juice, olive oil, vinegar and salt. Pour over apples and cranberries. Refrigerate at least 2 hours.
Toss spinach & celery in large bowl. Top with the refrigerated apple/cranberry mixture and spiced pecans.
Spiced Pecans
1/3 cup honey
1 tbsp. water
1 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. salt
2 cups pecans
Mix together everything, coating pecans well. Place in a single layer on a foil-lined baking sheet. Bake 16-18 minutes at 350 degrees. These things STICK to the foil so don't leave them on the foil too long after cooking.
-------------------------------------------
Chicken Tacos
1 pound boneless chicken, cut into bite-sized pieces
1 cup lemonade (Kool-Aid lemonade works just fine)
2 tbsp. olive oil
1 tbsp. lime juice
1 1/2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 bay leaf
Tortillas, fixins, whatever you like on tacos
In a large skillet, combine chicken, lemonade, olive oil, lime juice and Worcestershire sauce over medium heat. Season with garlic powder, onion powder and bay leaf. Simmer until chicken is no longer pink (15-20 min.) Serve with yer favorite fixins (I like putting it in a tortilla with some sour cream and shredded cheese). The chicken has an awesome lemon flavor.
YUM!!!
I will do more at another time, got lots of recipes.
Re: A Rogue's Recipe Guide
Good time shrimp:
1 serving
pan
pan cover (or plate that wont let steam out
~10 shrimp
oil
crushed red peppers
salt
1/2 a lemon
garlic powder
1/2 cup of water (optional. written below)
can of tomato sauce (according to taste)
prep time 5 min
cook time 15 min
prep the sauce:
1.get a pan and fill it with enough oil to cover the base of the pan
2. in the oil add juice from half a small lemon, a dash of crushed red peppers, salt to taste, and a pinch of garlic powder.
3. turn the stove to low-medium and angle the pan so all the oil and the seasoning flows to a side and mix it all up with a fork.
4. spread it all back evenly across the pan and increase heat to high medium
(dont add in the tomato sauce until later)
the dish:
When the oil begins to sizzle the spices add in the water if you wish at the same time as you add the shrimp and cover the pan. (if the shrimp are frozen dont add water)
let 3 minutes pass by and stir the shrimp and sauce.
when the shrimp start to become orange add the tomato sauce and cover again.
(at this time you should be cooking spaghetti or linguini and water should be boiling at this point)
When sauce begins to boil again remove cover 1.3 of the way to let steam out.
When pasta barely sticks to your mouth drain it, put the pasta in the pan with the sauce and mix it over medium heat until the sauce is evenly spread
Registered User
Posts: 3752
(3/26/04 11:53 am) Reply
Re: A Rogue's Recipe Guide
Made what my brother called THE BEST STIRFRY EVER last night.
Chicken w/ Black Bean sauce
1-2 lbs chicken breast cutlets, cut into thin strips
3 cloves garlic, minced
1 medium onion, cut into thin slices
2 stalks celery, cut thin on the bias
2-3 carrots, cut into matchsticks
1/4 cup Chinese fermented black bean in oil
Salt, pepper, soy sauce to taste
vegetable oil (canola, corn, safflower, peanut - NOT olive oil)
Sprinkle chicken strips with some ground black pepper, ground cayenne pepper, and garlic powder. Add about 4 tbs soy sauce, toss, and marinate in the refrigerator for about 6 hours
Use wok or stirfry pan on high heat - heat well, and then add a tablespoon of oil to stirfry the carrots first until they are slighly bendable, then add the celery and onion, finishing off by adding the garlic & a pinch of salt. Toss this around until everything is cooked, vegetables should still be firm not mushy. Remove vegetables from pan.
Allow pan to return to temperature, and add a tablespoon of oil. Add a handful of chicken strips and saute until cooked through, slightly browned. Remove, and continue until all chicken is cooked.
Remove everything from pan, and use some water to deglaze the bottom of the pan, adding black beans. Stir and add all vegetables and chicken back into the pan, coating with the black bean sauce. Add soy sauce to taste, and serve with rice or noodles.
(Back In Black) Delissandra Splitshadow - Marauder of Clan X
Grandmaster Poisoner (250), Master Potter (195), Grandmaster Lush (200)
Why is it that the last piece I've needed from EVERY armor set, from Ravenscale on up to Stanos' Wicked is the PANTS?
I honestly am beginning to think it's a conspiracy founded by Glip!
Registered User
Posts: 4312
(3/27/04 1:41 pm) Reply
Re: A Rogue's Recipe Guide
Whoa, really cool, guys. I'm going to be cooking for my sister this summer and I'm collecting recipes. Thanks a ton 'jijo for starting this.
Here's my contribution.
Enchilada Casserole:
1 Large package flour tortilla shells
1 Lb. hamburger
1 can pinto beans
1 can Cream of Mushroom Soup
1 can mild enchilada sauce (I like mild, but I suppose you can change this)
16 oz. shredded cheddar cheese
Onion to taste
Brown hamburger and onion. Drain. Add soup, enchilada sauce, and beans. Lay shells on bottom of 9x13 inch pan. Then add hamburger mixture and then cheese. Make 3 layers. Bake at 350 degrees for 30 minutes.
Re: A Rogue's Recipe GuideBeef Stroganoff(man I love this)
2 lbs stew meat
1 lb onions, chopped into large pieces or rings
lots of Paprika (I prefer the spanish paprika).
1 cup beef stock
In a large stew pan, melt some butter and brown all the meat on every side. Take out meat, add onions and carmelize (add a tiny bit of liquid if you need to). Add back in the beef, and add paprika and beef stock. Cook for at least an hour, until onions and stock are cooked down and you're left with mush and meat. Serve with egg noodles and sour cream.
I've also added some white wine also, it works great. This is just a general recipe, you can add mushrooms, black olives, whatever you like in your stroganoff. Yummers.
I stole this one from Pampered Chef but it's awesome:
Tomato Alfredo with Sausage
1 1/2 pounds mild Italian sausage links
2 garlic cloves, pressed
1 medium onion, thinly sliced
1 medium green bell pepper, cut into strips
2 cans (14 1/2 oz each) Italian-seasoned diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 tsp sugar
16 oz uncooked mostaccioli, rigatoni or penne
1/4 cup whipping cream
Parmesan cheese
Remove casings from sausage links; discard casings. Cut sausages crosswise into 1/2-inch pieces. Cook sausage over medium heat 8 minutes. Add garlic, continue cooking 2 minutes. Drain if necessary. Stir in onion, bell pepper, tomatoes, tomato sauce and sugar. Bring to a boil. Reduce heat; simmer 20 minutes stirring occasionally. While sauce is cooking, start mostaccioli. Remove pan from heat. Gradually stir whipping cream into sauce mixture. Serve over mostaccioli and sprinkle Parmesan cheese over top if desired.
"I NOW INFORM YOU THAT YOU ARE TOO FAR FROM REALITY." - Mohammed Saeed al-Sahaf
Registered User
Posts: 557
(3/27/04 3:57 pm) Reply
Re: A Rogue's Recipe GuideVegetarian Spaghetti alla Bad-Ass.
Okay, you take all the vegetables in your fridge that you know you wouldn't eat otherwise, and dice 'em up. Broccoli, zucchini, spinach, cauloflower, those little corn thingies that you find in chinese food, anything. Oh, and hot peppers are a must. Don't rub your eyes after handling them. You will end up calling 911.
Then you pour some oil into a frying pan and saute a @#%$ load of garlic. You gotta do the garlic right, though, which is kinda tricksy. First you skin 'em. Then you cut each clove in two and pull out the little green stem on the inside. These cook too quickly and burn if you leave them in. Then you just get the oil to the point at which the garlic sizzles when its put in, and you cook it for like fifteen minutes until they're golden. Not yellow-white, not brown, but golden.
Cook the veggies in some oil likewise until they are of suitable cookedness to your own taste. Mix them in, pour in some crushed tomatoes. Pour in some Oregano and dice some basil for it. Stir stir stir, let it simmer.
Boil al dente some good pasta and then pour the sauce on.
Iscin Registered User
Posts: 707
(3/28/04 1:45 pm) Reply
Re: A Rogue's Recipe Guide
The perfect steak:
Using a coarse sea salt and coarsely ground pepper salt and pepper the steak before cooking.
Turn the heat to maximum, and leave the pan on the heat for at least 5 minutes.
Throw the steaks on (don't crowd the pan).
Heat 3 minutes on one side, and 1-2 minutes on other side (1 minute for rare, and 2 for well done).
Let rest at least five minutes before serving.
If you wish to go an extra step..
While the steaks are resting, add a light amount of oill to the pan and some garlic and shallots (or half a yellow onion) and cook until translucent. (You can also add sliced mushrooms.
De-glaze the pan with a cup of red wine or sherry and cook until it is reduced by one third.
Bring wine to a hard boild and add 1-2 tablespoons of butter and stir constantly. This should thicken the sauce.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Coconut rice pudding:
This recipe is best with Japanese glutinous rice, but "regular" rice or even jasmine will do well. Stay away from Basmatii rice.
Soak 2 cups of rice in water for at least 4 hours or overnight.
Drain the rice and bring 4 cups of milk up to a boil along with two cans of coconut cream (or coconut milk).
Add the rice and sugar to taste (usually about a cup) and reduce to a simmer.
Stir occaisonally and add milk as needed, just enough to keep the texture "puddingly". When the rice is fully cooked add a dash of salt, a dash of cinammon (or leave out if you want to keep the color) and a splash of vanilla. You can also add shredded coconut for more flavor, but the consistency won't be as nice.
Serve hot, cold or room temperature with sliced mango or other tropical fruit.
Jeters Registered User
Posts: 3106
(3/28/04 5:27 pm) Reply
Re: A Rogue's Recipe Guide
Something a little more roguish:
MOVIE BLOOD
this is edible, but I dont recommend eating it because its wayyyy sweet-tasting.
For roughly one pint of "blood":
One bottle light Karo corn syrup
One bottle red food coloring
chocolate syrup
pour the syrup into a mixing bowl. add the red food coloring one drop at a time, mixing it in after each drop, until the mixture is the appropriate color.
always test your blood two ways as you go. one drop on the finger, one drop on a paper towel.
when enough food coloring has been added, the drops should look like a bright red, not pink.
once the right shade has been reached, start adding chocolate syrup to the mixture, again only a few drops at a time.
keep adding syrup and testing until you've got a rich, dark red, and until it looks like fresh blood on both your hand and the paper towel.
NOTE: it's fundamentally corn syrup. It's never going to look EXACTLY like blood because of the consistency, but its edible and looks really good on camera.
also: red food coloring stains, so make sure any clothes it gets on aren't important.
Re: A Rogue's Recipe Guide
Garlic Bread.
1 (or more) fat loaves of french bread, the big ones.
1-2 Bulbs of garlic, as in that bundle of little cloves of garlic, peeled.
sundried tomatos in olive oil,
olive oil.
pour olive oil into blender aproxx 1-1/2 cups. might be more, I just eyeball it.
add garlic and tomatos to taste, I use about 4-6 tomato halves.
blend on high til its a redish paste.
Preheat oven to 350...
slice french bread in half Legnthwise.
with a brush (like a paint brush only for food) spread evenly on both halves of the bread and place in oven.
cook for about 5 min. then turn the oven on to broil for a minute or so, watch carefully so you dont burn it.
when oil starts to bubble the bread is done,
take it out, put the halves back together and slice into 2 inch slices and enjoy.
add a bit of basalmic vinigar to the mix, some people like a bit of salt. but the basic mix is so good I have eaten it for dinner. with nothing else.
Edited by: Diabalein Avidyia at: 3/30/04 3:49 pm
Registered User
Posts: 3774
(3/29/04 1:20 pm) Reply
Re: A Rogue's Recipe Guide
Diablein, I think you meant 'bulb' of garlic there - it's made up of multiple 'cloves'
Interesting to put sundried tomatoes in there, I'll have to try it, but I think I'll go with a nice crusty Italian semolina bread rather than the French, because Italian bread is baked fresh in town.
Re: A Rogue's Recipe Guide
Balsamic Vinegar is the nectar of the gods. There is a nice restaurant here in town that uses an awesome balsamic for their salads... they won't give out the secret but it's a VERY thick, light brownish substance that really sticks to your greens. I'd love to know how to make a dressing like that... all balsamics I see are dark brown and runny. Is there something I can use for a thickener that won't change the taste?
Hope I didn't derail too much... it's still recipe related.
Re: A Rogue's Recipe Guide
Dorla, have you tried just using cornstarch? To thicken with cornstarch, you take a small amount of the fluid you want to thicken (say a quarter to a half cup), add in a small amount of cornstarch (start with a quarter teaspoon and see what happens), blend it really well, then add back to the rest of the fluid and let it sit for a few minutes. If it's not as thick as you'd like, repeat.
I hate restaurants that won't let you in on their 'secrets.' Chances are any competitor that they've got could reproduce it in a second if they wanted to, so all they're doing is screwing the customer, so to speak. I love to watch chefs prepare what I'm eating when I go out so I can try to reproduce what they did at home. Almost always they've answered any questions I've had..."so what's in that sauce you're pouring in there? how hot is your burner right now?" That's the best part about restaurants with visible kitchens
Gaav Registered User
Posts: 382
(3/29/04 9:14 pm) Reply
Re: A Rogue's Recipe Guide
Cornstarch Slurrys usually leave a distinct starchy flavor if its not cooked after being added.
Dorla - I'd suggest buying a cheaper Balsamic (just for experimenting, I'd hate to waste a nice quality balsamic on a messup), reducing it at a simmer by half, and just comparing it to the origional. It will still taste like crap (due to it being cheap) but you should get an idea of how simmering effects a balsamic and if it would work on the real deal.
Re: A Rogue's Recipe Guide
Thanks Gaav and Llabak... I was thinking of cornstarch but like Gaav said, it can change the taste. I guess there's no harm in cooking a batch and seeing what happens.. I was trying to avoid cooking it, but I'm not sure why.... my husband can't stand the smell of vinegar though, so I'll have to kick him out for a while why I try it. The smell of hot vinegar is pretty strong.
Registered User
Posts: 3788
(3/30/04 9:28 am) Reply
Re: A Rogue's Recipe Guide
Real Balsamic vinegar IS thick, and really expensive - the stuff you usually get at the market is diluted with white or wine vinegar.
DON'T thicken with cornstarch - unless you're using it in a hot sauce for poultry or fish - it would be disgusting on a salad.
Edited by: Dragynphyre at: 3/30/04 9:29 am
Re: A Rogue's Recipe Guide
This is simple, but I love em. My fiance just threw stuff together when we were on vacation once and it worked.
--------------------------------
-Turkey and Cheese Sandwiches-
4 slices of turkey
4 slices of cheese; I prefer 2 slices white american and 2 slices muenster but you can pick whatever you want to taste.
2 slices bread
Break up and brown the turkey in frying pan. Season lightly with MSG if you like. Place turkey to the side and lightly butter the bread on the outside so it can be browned. Place the first piece of bread on the pan and then put two pieces of cheese down on it. Take the turkey and put it on the cheese, then take your remaining 2 pieces of cheese and put it on top of the turkey. Top it with the other piece of bread. By this time, the bottom piece should be brown, flip and toast the other side now. Reduce to low heat and keep it from burning while the cheese cements everything together.
viola...tasty goodness.
--------------------------------
Got another here - stole it from my friend.
-Garlic Smashed Potatoes-
1 bag red potatoes
4 cloves of garlic
1 stick of butter
Enough melted butter to fill a shotglass
Don't peel the potatoes. Boil the entire bag of potatoes until soft. Usually bags of red potates come in small bags anyway but use judgement so you don't end up with too much. Test em with a fork to make sure they're soft. If the fork slips in without any effort, they're ready. Drain em and set them aside. While the potatoes are boiling take about 2 tbsp of butter and melt it and pour into a shotglass. Take 4 cloves of garlic, peel until smooth and place in the shotglass. Put the shotglass in the oven and bake at 350ish until the garlic is soft. Use gloves, the shotglass will be hot and the butter will be molten. Once the potatoes are boiled and drained and the garlic is soft, add 1 whole stick of butter and the garlic clove/butter solution. Get a potato masher and smash the living hell out of everything in the pot. It recommend using a hand masher instead of electric because you don't want to liquify the potato skins. I like the little chunks of skin. Serve.
EDIT: Speelung
gnmish.gearbinder.ring.warden.sullon.zek 'Me? I'm dishonest, and a dishonest man you can always trust to be dishonest... Honestly.'
Email This To a Friend
Topic Commands
Click to receive email notification of replies
Click to stop receiving email notification of replies