Being that I am basically a housewife, my fiancée works while I try to get our business off the ground. I have a lot of time on my hands, if I am not on DSF and washing pills down with beer I am usually cooking for her so she doesn’t have to when she gets home.
I am hoping that there are people here that are into cooking and wouldn’t mind sharing recipes. I have quite a few amazing ones that I can contribute if anyone wants to share?
I have no idea how this thread will go over and I really hope I don’t get laid into for this, but I am fully prepared for the onslaught to begin.
Shasta here is the amazing part…it was her idea! This is why I am marring her.
Long story but I got fired from a sales job because she hurt her back and I was “taking too much time off work”. Lawsuit pending…they put it in writing…idiots. Before all of this went down we had a great business idea and she said that I should just stay home and work on that instead of getting another job.
you play Guitar Hero naked... I play REAL guitar topless!
Join Date: May 2007
Location: San Francisco, CA
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this one's easy and so good:
Mushroom, Garlic & Tomato Pasta Sauce
16 oz. mushrooms, halved
3 cloves garlic, minced
3 tbs. olive oil
2/3 c. dry white wine
4-5 plum tomatoes in chunks
1/2 c. green onions, sliced
1/2 c. firmly packed fresh basil
1/2 tsp. salt
3/4 tsp. ground pepper
Saute mushrooms and garlic
Add wine, bring to a boil
Boil 6 min., stirring occassionally, until mixture is reduced by 1/2
Stir in tomatoes, onions, basil, salt, and pepper
Cook, stir occassionally, until heated
Spoon over pasta!
Delicious. I have tons of good baked good recipes (I'm a better baker than cook), but maybe baking makes you too gay? I don't know, ask the guys, if they say it's okay and if you have any interest then maybe I'll post up some of those recipes.
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(1) 16 oz. bag of Rigatoni
(1) Large can of peeled stewed tomatoes (Muir Glenn are the best)
(1) 10 oz can cheddar cheese soup (or you can just use cream)
(3+) cloves of garlic (roasted works best, I can post that later)
Half pound of cheddar cheese
Half pound pepper jack cheese
Pre-heat the oven to 350.
Cook noodles till they are a little under done. 1 or 2 minutes less then what the directions say on the box or bag.
Cut 8 to 10 slices of cheddar and cube the rest of the cheese into half inch cubes.
Quarter all of the tomatoes and save all of the juice (I dump all of it into the baking dish 13” X 9” X 2” while the pasta is cooking). I also add about a half cup of water that the pasta was cooked in (this adds good flavor) to the can to get all of the bits out.
Crush the garlic into same pan.
Drain the pasta put it back into the pot you used to boil it in.
Add tray full of tomatoes and garlic, cubed cheese and cheddar cheese soup to the pasta.
Mix well.
Dump back into the baking dish (13” X 9” X 2”).
Put the cheese slices on top and bake @ 350 for 30 minutes.
You can take it out and let it cool for 5ish minutes and serve, or you can cook it a day before and refrigerate after it cools and reheat the next day (this tastes even better)!
3 cups all-purpose flour
1-1/2 cups white sugar
1 teaspoon salt
1 tablespoon and 1 teaspoon baking powder
2/3 cup vegetable oil
2 eggs
2/3 cup milk
2 cups fresh blueberries
For the Topping:
1/4 cup rolled oats
2 tablespoons brown sugar
2 tablespoons butter
1/4 teaspoon cinnamon
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. DO NOT OVER MIX. Only mix until moistened. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. Combine all the topping ingredients. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
Authentic Italian Chicken Soup
You Need:
5 lb chicken, cut up in large sections
1 lb. onions, quartered, plus one cup chopped to add later
3 parsley sprigs
1 parsnip root (will be boiled with everything, and discarded later)
1 1/2 t salt
10 crushed peppercorns, or 1 t fresh ground pepper
1 bay leaf
1 handful of small noodles of your choice (preferably egg noodles) OR Rice
4 carrots, sliced or chopped fine
Wash chicken and put in cooking pot with onions, parsley, parsnip, salt and pepper, bay leaf and water to cover. (Carrots go in later) Bring to boil and reduce to a gentle simmer, covered, for 1 1/2 hours. Strain. Add water to make 4 cups stock. Take meat off bones and put it back into stock. Cook stock with carrots and 1 cup chopped onion for 20 minutes. Add noodles and cook til done (5 -- 7 minutes)
If you want to make stew or pie filling, make a roux out of 1/2 c flour, 1 t salt and 1/2 c milk, and add to finished broth (without noodles of course); simmer till thickened.
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Last edited by Marie-Eve Martinez : 07-23-2008 at 02:40 PM.