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My Home Made Quesadilla

Colby Jack - 4 ounces
Cheddah - 4 Ounces
Chicken, diced - 2 lbs
1/2 Onion Diced
1/2 Green Pepper diced thin
1/2 blistered Poblano (See Below)
2 Teaspoons Lime Juice
2 Teaspoons Lemon Juice
1/4 Cup Cilantro
2 tablespoons chili powder
10-20 Tortillas (depending on size (note below))

Mix Everything sans cheese and cilantro, grill in a tablespoon of fat (your choice, I prefer Peanut Oil) until nearly fully cooked

put in bowl and set aside

Fill tortilla with generous helping of cheese and then a small amount of the meat
Fold/sandwich (depending on size) and grill until cheese is melted and sides are browned
Enjoy

* Note 1 Blistered Poblanos are easy, just put the poblano or any pepper under the broiler, let the skin on it blacken and blister, then put into ice cold water to shock it. Take it out once cooled and peal off the skin.
* Note 2 larger tortillas require more cheese mixture and more meat mixture and therefore make less, make these Folder, smaller tortillas can take less and are better as sandwiched between two tortillas

Noodles (spiced however you like them)
Chicken
Wok veggies
Cream


Just Cook the chicken, wok the veggies and prepare the noodles (not too soft) and mix them together and add the cream.

It should look something like this:


Oh, and post more people! This subforum can become great if people just start posting.

Here is a small smoothie recipe that I know.
You need...
Peach Yogurt
Dole Orange Peach Mango juice
8 frozen peaches

What you do is put the yogurt into the blender then use the empty yogurt container to put the juice in.
After that,put in the eight peaches.Blend.Enjoy.

Fried Potatoes with Kielbasa and Onions

This one is easy. Simply cut up some potatoes, kielbasa, and onions into thin pieces, and fry them at a high temperature. It's a relatively quick and easy meal.

That's the only one off the top of my head I can think of. I'll see if I can find some recipe cards for other foods I love.

Link, you're a mad genius.

Orange Julius

6 oz. Frozen Orange Juice Concentrate
1 Cup Milk
1 Cup Water
1/2 Cup Sugar
1 tsp Vanilla Extract
~8 Ice Cubes

You can try mixing it two ways

1) put ice in followed by everything else and chop/blend until it's all well mixed and the ice is pretty chopped up
2) put all the ingredients in, except ice, and blend, then put in the ice and chop, one at a time.

It's a pretty spot on recipe.

I know how to make various things, but, listing their ingredients and junk like that seems sort of pointless, because, everyone know what you make quesadillas out of, for example. Instead, the more important part of making good stuff, is ensuring you make various aspects correctly. But there are a couple ... at the end.

Two things a lot of people can't seem to cook properly are rice and meat.

So, here's how to make them. I'll start with rice.

Rice

The way that will be the most fruitful is have the steam being produced help cook the rice and moisten it up.

You need a pan with a lid, not a pot. The following measurements and times are rules of thumb, but it generally goes like this:

Put in non-stick/browning agent (butter, margarine, or oil) and melt/heat it up. The amount, for not-oil is about 2 Tbsp. You want the heat to be around "medium", whatever that means on your personal stove can vary. With open flame stoves, you're going to have lots of fun, because there's no real way to make fire simmer.

Once it's melted and/or hot, put in 1 Cup of rice. Different types of rice yield different measurements and cooking times, the most general kind of rice that people use and eat is long grain white rice. The kind you get at the store doesn't need to be soaked or anything (unlike something like Basmati or Jasmine). Toss the rice in, let is get toasty in the butter/oil (as toasty as you desire). Obviously, don't burn it and make sure to mix it around.

Add 2 Cups of water (this will be less or more if you have different kinds of rice or if you've pre-soaked). Stir and all that good stuff and bring it to a boil. Any boil, doesn't need to be mixing itself or anything.

Once it's boiling ... this is when you want to add any flavorings you want. Be it chicken or beef base, salt, pepper, vegetables (should probably cook those up before hand), or whatever sauces (if you want to use a lot of some sauce, reduce the amount of water appropriately, most sauces have lots of water in them already and this isn't going to make some saucy rice). Once that's all in and mixed up ... turn the temperature way down, to low (on a scale from 1 to 10 it'd be a 2) and simmer, if you have an oven with simmer select, use that. Put the lid on the rice and wait 15 minutes.

After 15 minutes, check to see how much liquid there is ... generally, there shouldn't be much, if any left, if there is, allow it to cook longer. Worrying about whether the rice is done or not isn't really an issue when cooking with this method.

You can mix up all sorts of rice types. If you want to make some spanish/mexican style rice, try reducing the water by 1/2 a cup and putting in 3/4 cup (or so) of salsa. if you don't put anything in, you're going to be making sticky white rice. If you do that, you're going to have to watch it while the lid is on, chances are it will begin to boil over. You'll have to shake the pan to knock it down.

Meat

There's three things to keep in mind when cooking meat: marinade, cooking method, temperature.

There's various ways to marinade meat, but make sure you do it! Meat flavored meat is almost never appetizing, even flavorless shredded chicken is cooked in broth.

You can buy marinade mixes at the store (powder that requires water and oil, usually), which is generally your best bet. They're quick, cheap, and taste good.
You can make marinade by mixing various things you want your meat to taste like together. The downside to this is, A) you have to puncture the meat, and B) it takes MUCH longer. You generally need to marinate overnight using homemade marinade.
The last option is to get marinades you put on while you're cooking. The problem with this is ... well ... it's not marinating! You're just flavoring on top of what's there ... not mixing it together.

The way you cook it is pretty damn important. Generally, using an oven, unless it's the only way you're suppose to make the meal, isn't recommended. #1 cooking method: grill. Or a smoker, if you're making something like ribs. Doesn't really matter what kind of grill you use, it'll all be good, but they'll all carry different flavors. Charcoal and gas, in my opinion, taste very similar. The king, in terms of flavor, is a wood grill. Applewood cooked meat is fantastic.

If you can't grill it, and it's something like chicken, or steak, your best option will be to pan fry it. Especially for chicken.

Now while you're doing all this cooking, make sure you're not getting your meat stuck to your cooking equipment. If you're grilling you need to oil the racks.
As for flipping ... I try not to flip it very often. Just when the side down is looking done.

The thing about a grill and a pan is that they will brown what you're cooking, which makes meat taste better.

The last thing is to check the temperature. You don't want to overcook the meat, it gets tough and stringy when you do that. If you remove it at the right temperature (which is as soon as it's okay for human consumption) it will be moist, juicy, and you will generally be able to pull the meat apart with a spoon, if you wanted.

Some temps are: (F, sorry, use a converter if you need C)
Chicken: 180º This is a hard temperature line. You shouldn't eat undercooked chicken, ever.
Beef: Medium: 160º, Well: 170º, Medium Well is inbetween

To check these temperatures, you need a meat thermometer. It isn't enough to check just by looking at how done the meat looks. It's very, VERY, easy to cook a piece of chicken fast enough that it looks completely done on the inside but be about 30º below consumption temperature.

Grilled Potatoes

Everything from here on out is using a grill.

I warn you, this is a bit laborious, because you'll probably chow these down fast and they take a bit of time to individually lay out. But they're GREAT.

Slice up potatoes thin (not potato chip thin, but scalloped thin). Then, soak them in water for about ten minutes, so you get a lot of starch out.

After that. You'll want to put them on an oiled grill. The only things you'll want to put on is a little bit of oil (brush) and salt and pepper. Cook on each side until they start browning. Don't burn them ... and try not to drop any through the rack.

Burgers

Use no more than 12% fat ground beef. But use something that actually has fat (Buffalo is almost 100% protein), 7% is a pretty good amount.
The fat content will determine how much flare up you may or may not get as well as how much your burgers will shrink when cooking them.

This is what I like to put in mine, and you can't really taste these as you normally would once they've been cooked in:

Sweet Baby Ray's BBQ Sauce
Worcestershire Sauce
Salt
Pepper
Cilantro

You want to put all this stuff in a bowl first to get it all mixed up. You'll want to use quite a bit. The burgers can be quite moist while cooking. Obviously, too moist and they'll just crumble when you try moving them. I don't have any measurements off hand (and I don't measure this when I do it), so I'll list it this way:

BBQ sauce: a lot. Like ... probably about 3/4-1 cup or equivalent, and use if the meat is still not moist enough.
W. Sauce: A few shakes.
Salt: just a little bit
Pepper: just a little bit
Cilantro: just a little little bit, since it's fresh it can overpower everything else.

Mix it up and make the patties. The size should be about 1/2 to 1-1/2 inches wider than the desired side, and roughly the final height you want. When you cook them, you only want to flip them once. And make sure you use the meat thermometer, medium-well is a good temperature.

Toasting the buns with cheese on them (swisskthnks) is a good idea.

If you want the burgers to cook faster, you can put a hole in the middle, with your finger, it'll allow the burger to be cooked from more areas, and the largest part, the center, is no longer there.

These generally turn out to be quite large.

If you want to put stuff inside them, you'll have to mix them slightly differently, less BBQ sauce, and add an egg. It'll make it stick together more, while making it moist. You can put whatever you like inside.

Sorry for the length. Hope it helps someone.

Jack's Party Bombers

Ingredients:

* 80 Jalapenos
* 1 full container of cream cheese
* 1 pound of breakfast sausage (not patties, the crumbled kind)
* bacon
* tooth picks


Directions:

1. Cook breakfast sausage, drain afterwards.
2. Mix with warm cream cheese.
3. Cut Jalapenos in half, take out the seed pod.
4. Stuff with Cream Cheese mixture.
5. Wrap with bacon, shove tooth pick through it to make the bacon stay put.
6. Put in oven at 300 degrees until bacon is crispy.

Enjoy, bitches.

My secret mashed potatoes

4 medium sized potatoes
2 tbsp butter (NOT margarine)
1 tbsp Miracle Whip
3-4 tbsp of sweetened condensed milk
milk in case its too thick

Peel and boil the potatoes until the potatoes are soft then drain the water out. Pour everything but the regular milk into a bowl together and mash the potatoes. Add milk tsp by tsp if the mixture is too thick. Serve while still warm.
Serves 4

Variations: Use yukon gold potatoes and omit the sweetened condensed milk and use sour cream instead.

Not so secret now?

Nope I hadn't told anyone until now.

WARNING! Clicking on this spoiler field will make your keyboard flood with drool.

Breakfast done right.

By me:

Epic Win.

You know, you don't have to drive all the way to Neptune for great Neptunian food.
Today, we're gonna kick it up a notch as I show you how to fricassee a mouth-watering Neptunian slug.
Now, while you're greasing the pan and pre-heating your oven to 3500 degrees,
you're gonna seperate the yolk from your genetically enhanced eggplant,
and then give the whole thing a good blast from your spice-weasel. BAM!!
Of course, the most important ingredient is this baby right here, the Neptunian slug.
You can get it in a can, but to really do things right, you've gotta strangle yourself a fresh one.
Now, this is why you always want to use cast-iron cookware.




sorry couldn't resist

I made a Banana milkshake today. Then I realised that making a banana milkshake takes no effort or skill, but I took the pictures already, so here it is.

BoboTheMonkey's Healthy Smoothie

6 Mars bars
1 litre of Irn Bru
Toffee (optional)


Blend ingredients together for 1-2 minutes


Enjoy!

Don't forget Bender, the 30% Iron Cook, as well as his secret ingredient, pure water, laced with a few spoonfuls of LSD.

Homemade Guacamole (and Wonton Chips)

I really love guacamole but I like it really chunky and spicy.

Ingredients:

2 avocados (If they are firm but yield to gentle pressure, they're ripe)

1/2 white onion

3 whole jalapeno peppers

1 small bundle of cilantro (usually grocery stores will have them already bundled)

1/2 tomato

1 minced clove of garlic

salt to taste

Tools:

Knife, spoon, fork, cutting board, mixing bowl

Avocados spoil easily, so only get the avocados when your ready to make the dish, An easy way to shell your avocados is by taking your knife and cut it long-ways until the knife edge hits the pit. Then, just work then knife around the cut the avocado in half. You can remove the pit without damaging the avocado-meat too much but taking your knife and chopping the pit. When the knife sticks in it, simply twist and the pit should pop out easily. Take a spoon and scoop the avocado-meat into your mixing bowl. Half a tomato and, this is the key, squeeze out the pulp. This prevents your guac from getting soggy. Dice the tomato as finely as you want (I like big chunks). Half an onion and dice to your preferred thickness. Toss them both in the mixing bowl. Take your cilantro and make sure you wash it, most cilantro will have bits of gravel or sand in the leaves from the harvesting process. Dice up the leaves and stalks and add as much as you want into your mixing bowl. Also, add as much minced garlic as you want. Now, slice up the jalapenos (once again, I like big slices), discard the stems, and add to your mixing bowl. Using the back of your fork, gently work the avocado meat and other ingredients together until its to the consistency you desire. Salt to taste, then its ready to enjoy!

You can actually make your own healthy chips too with wonton wrappers. You need only a baking sheet, wonton wrappers and a no stick spray. Spray down he baking sheet lightly, quarter the wonton wrappers into triangles and bake on 350 degrees for 5-7 minutes. Let them stand for a little bit and salt to taste. Enjoy them with the guac for a low calorie snack.

In the spoiler field you will find the recipe for some burgers I made. But the recipe can be used to make much more.

I was playing some Atari when a few things went through my head:
I love grilled cheese sandwiches
I love grilled cheese sandwiches even more with tomato soup
I love fried eggs
I love spicy food

So, the logical conclusion is to make a spicy grilled cheese sandwich with egg and the tomato element already inside.

What you'll need:

Bread: 2 slices
Cheese: 2 slices, I recommend cheddar or Swiss
Egg: 1
Butter: enough
Salsa: I make my own, but any tomato-based hot sauce will do.

Step 1: Using the egg and a little butter, fry the egg
Step 2: Place the fried egg on a piece of bread. Place a piece of cheese or two and a general amount of hot sauce on the egg. Place the other slice of bread on top.
Step 3: Butter both sides of the sandwich and grill to taste.
Step 4: EAT!

This works because four different food groups are represented in this sandwich and, properly prepared, it can be held and eaten with one hand without too much mess.