The Phunners' Fave Foods & Recipes Thread (NS)

[J3scribe]

I gotta try that. Sounds scrumptious.

[Hamsterslapper]

Congrats on the huge milestone.

I don't do a ton of cooking, and certainly nothing to compare with the recipes already posted. I'll share something simple that is the typical breakfast we have here in China.



Rice Porridge
Place a rice bowl full (about 1 8 oz cup) of rice in a medium saucepan. Rinse the rice well. Add about four bowls of water (about 32 oz) of water to the pan and a pinch of salt. Bring rice to a boil; reduce heat and simmer for 40 minutes, skimming the foam off the top of the water as it forms. Add a little water as necessary to keep the porridge from becoming too dense. The porridge is done when the rice kernels break open and the porridge is thick.

Serve with pickled vegetables and a salty duck egg. Delicious!

[J3scribe]

Simple is good. Most of life's pleasures are simple indeed.

[X-Spectre]

Taco Salad

1 Head of Iceburg lettuce broken down into bite-sized chunks
3 cans dark red kidney beans
1 can garbanzo beans
1 can sliced black olives
1 large tomato diced
1 medium onion diced
1 large bag of Doritos cheese flavor 'tortilla' chips
1 12 oz. bag shredded sharp cheddar cheese
1.5 lbs ground beef
1 pkg. taco seasoning
1 bottle French style (U.S.) salad dressing
1 bottle mild taco sauce
1 cup sour cream

Brown ground beef and add taco seasoning and water and simmer until fairly dry. Put lettuce, chopped onion, rinsed and drained beans, crushed Doritos, shredded cheese, olives and cooled taco meat mixture in a very large roaster pan. Mix full bottle French dressing, full bottle taco sauce and 1 cup of sour cream in a separate bowl until thoroughly combined. Pour dressing mixture over the other ingredients and use your hands to thoroughly mix it all together. Add diced tomato and lightly toss.

Serving Suggestions
It pretty much stands on it's own but you CAN add or serve with pickled jalpenos if you like some heat and guacamole or just sliced avocado
goes well with it too.

Perfect for family functions, large parties, picnics or potlucks. It will keep for 3 days refrigerated and is better served cold (imo) but can be served room-temp.

[spiderswims]

I make something similar but no beans and Russian dressing.

[X-Spectre]

I make something similar but no beans and Russian dressing.

Might have to try that sometime Spidey...


All-American Burger

2.5 lbs. 80-20 ground beef
2 cups breadcrumbs
1 small yellow onion finely diced
2 eggs
1/4 cup beer
3 tbs. worchestershire sauce, A-1 or Heinz 57 as preferred
Salt and Pepper to taste
Good quality American cheese or Mild cheddar

Mix the ground beef thoroughly with the beer, worchestershire (or other) sauce and onion and allow to marinate for 1/2 hour.
Add breadcrumbs and beaten eggs, mix thoroughly and allow to sit for 20 min. up to 4 hours refrigerated.
Form mixture into 8-10 patties ~1/3 lb. each and fry, grill or bake to desired 'doneness'. Add sliced cheese and allow
to melt.

Serving suggestions:
Serve with fried bacon, iceberg lettuce, thin sliced tomato, thin sliced onion or any combination.
Preferrably served on a regular 'hamburger' bun lightly buttered and toasted.

[spiderswims]

I'm making some chicken rice thingy tonight. If it's good i'll post the recipe.

[yayboobies]

Jungle Curry



Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutesYield: Serves 2 to 3

Ingredients:

•1/2 chicken, chopped into pieces, OR 4-6 chicken pieces, thighs, breast, or drumsticks
•Optional vegetables: 1-2 cups chopped eggplant, bite-size pieces, 1+1/2 cups cherry tomatoes
•Generous handfuls of fresh coriander, basil, and slivers of red chili for topping

•JUNGLE CURRY SAUCE:

•1/2 onion, thinly sliced
•3-4 Tbsp. galangal OR fresh ginger, thinly sliced
•1 Tbsp. green peppercorns (these come packed in a jar with vinegar - available at most Asian/Chinese food stores))
•2 Tbsp. fresh or frozen lemongrass , minced
•6 cloves garlic
•6 kaffir lime leaves, cut into slivers with scissors (available frozen at Asian stores)
•1 Tbsp. chili powder (regular North American type from your supermarket)
•1-2 fresh red chilies, OR 3/4 to 1 tsp. cayenne pepper, to taste
•juice of 1/2 lime
•1/2 to 1 tsp. shrimp paste* (available by the jar at Asian stores)
•3 Tbsp. fish sauce
•1 can good-quality coconut milk
•Optional: 1-2 tsp. palm or brown sugar, to taste


Preparation:

1.While this curry is traditionally made in a wok (by simmering the meat in the sauce), I find it's easier in the oven where it won't burn or dry out. Preheat oven to 375 degrees.
2.Place all curry sauce ingredients in a food processor. Process well to form a sauce. *Re: shrimp paste: If you paste is very thick/dry, only 1/2 tsp. will be enough. If it's moist and falls easily from a spoon, add up to 1 tsp. For smaller choppers: Add only a little of the coconut milk - just enough to keep the blades moving. The rest can be added later, along with the chicken.If you don't have a food processor or chopper: finely mince the ingredients and then stir all together in a bowl with the coconut milk to create the curry sauce.
3.Place the chicken in a casserole dish and pour the curry sauce over top. Mix together. Cover the curry and place in the oven for 1 hour. If adding vegetables: Remove curry after 45 minutes and add your vegetables, then return to the oven to bake for 15 more minutes.
4.Check the curry after 1 hour, ensuring the chicken is well cooked. If needed, return to the oven for another 10 minutes or until chicken is well done.
5.Before serving, stir sauce well and do a taste-test. If not salty enough, add a little more fish sauce (1/2 Tbsp. at a time) . If not spicy enough, add more chili or chili sauce. If too spicy, add a little more coconut milk or plain yogurt. If too sour for your taste, add a little more sugar.
6.Serve right in the casserole dish, or for more formal occasions, scoop the curry into a serving bowl or onto individual plates. Top with generous amounts of fresh coriander and basil, and thin strips of fresh red chili. Also, a small 'branch' of green peppercorns can be added as a pretty garnish. Serve with Jasmine Rice

Ohh that sounds good!!

[exer]

Fennel risotto with ricotta and dried chilli



serves Serves 6
To me, fennel is a really tasty, classy and under-used vegetable. It works really well with the ricotta in this recipe and has a fantastic sweetness. Please don’t buy the crappy ricotta that a lot of the supermarkets have – make sure it’s light and crumbly and, if you’re out of luck, a fresh goat’s cheese is pretty damn good too.

Put your fennel seeds into a pestle and mortar and bash up to a powder. Get a wide, hot saucepan, add a couple of splashes of olive oil and fry the garlic until softened, then add the bashed fennel seeds and sliced fennel. Add a pinch of salt and pepper and turn down to a medium-low heat. Place a lid on the pan and cook nice and slowly for around 20 minutes, until the fennel’s soft and sweet.

Start the risotto bianco as usual and continue through the recipe until the rice is half cooked. Half-way through Stage 3, stir in the sautéd fennel, then keep cooking the risotto until the rice is perfectly cooked.

Bash up the dried chillies in the pestle and mortar until you have a fine powder. At Stage 4, when you add the butter and Parmesan, add the crumbled ricotta and lemon zest. Check the seasoning carefully and balance the flavour with as much lemon juice as you feel it needs to work with the fennel. Divide between your plates, sprinkle over your fennel tops and dust with the ground chilli. Grate over some fresh Parmesan at the table.

[spiderswims]

I'm making some chicken rice thingy tonight. If it's good i'll post the recipe.

No recipe cause it sucked

[bamafan]

HUGE congrats on your milestone my friend!

I'll post a recipe later...I'll try to think of something authenic to the south.

[J3scribe]

HUGE congrats on your milestone my friend!

I'll post a recipe later...I'll try to think of something authenic to the south.

Smothered steak.

Know any good Cajun recipes?

[bamafan]

Smothered steak.

Know any good Cajun recipes?

As in cube steak and gravy or onion smothern fried?

nah, not really authentic Cajun, I just spice it up and call it a taste of cajun.

[J3scribe]

Any contribution is welcome bro.

[exer]

Cantonese Chicken




Quick Info:
Servings
Most Popular
GERD-Friendly
Diabetes-Friendly

Nutritional Info (Per serving):
Calories: 186, Saturated Fat: 1g, Sodium: 657mg, Dietary Fiber: 2g, Total Fat: 3g, Carbs: 10g, Sugars: 2g, Cholesterol: 68mg, Protein: 28g
Exchanges: Vegetable: 2, Lean Meat: 3, Fat: 0.5
Carb Choices: 0.5
Recipe Source:
Reproduced with permission from "ADA Cookbooks"© American Diabetes Association ®
Ingredients
1 pounds chicken, breast
1 cup(s) celery
1 cup(s) water chestnuts, canned
14 1/2 ounce(s) sprouts, bean
14 1/2 ounce(s) broth, chicken, fat-free, sodium-free
2 tablespoon soy sauce
1 1/2 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper, black ground
Preparation
1. Coat a large nonstick skillet with cooking spray. Over medium-high heat, cook chicken for 6 minutes or until chicken is cooked through. Remove chicken from pan.
2. Add celery, water chestnuts, and bean sprouts; stir-fry for about 3 minutes.
3. In a medium bowl, whisk broth, soy sauce, and cornstarch together. Add broth mixture to pan. Bring to a boil; reduce heat and simmer for 5 minutes. Add salt and pepper. Add chicken back to pan and heat through.
4. Serve over Chinese noodles or rice.