Favourite Recipes - Food!
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    Default Favourite Recipes - Food!

    Welcome foodies, one and all! This thread is a continuation of the foodie thread over at The HHV Army Social Group Forum: Favourite Recipes - Food!

    Share your favourite recipes in here.

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    Home made bread - makes 3 loaves

    6 - 7 cups all purpose flour
    3 tbsp sugar
    2 tsp salt
    3 tbsp butter
    3 tbsp yeast
    2.5 cups water

    Heat 1/2 cup water to 100F (37.5C) and stir in 1/2 cup flour and the yeast into it. Let it sit for around 10 minutes for the yeast to get activated.

    In a large mixing bowl add the flour, butter & salt and stir all the ingredients together. Once the yeast mixture has risen, add it to the flour mixture and add water while kneading the dough.

    I usually aim for a dough mix that is dry enough not to stick to the sides of the bowl, yes is wet enough that it is soft and pliable.

    At this point, leave the dough ball in the mixing bowl and cover it with a damp cloth or with plastic wrap. Let it rise until it doubles in size (about 45mins).

    Take the risen dough out of the bowl and onto a lightly floured surface. Cut into 3 equal parts, shape them into rough loaf shape and put them into 3 baking pans. Let it rise again for around 30 mins until it has reached just past the top edge of the pan.

    Pre-heat oven to 400F (200C), and put the bread pans into it. The loaves will rise even more once the heat from the oven hits them. This is normal. Reduce oven temperature to 375F (180C) after 10 minutes and then let bake for another 15 - 20 mins. Total baking time around 25 - 30 mins, until the bread sounds hollow when tapped.

    Remove from oven when golden brown, and place on cooling rack. Resist the temptation to cut into hot bread.


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    Disclaimer: I have only eaten this, not made it. It is wonderful though!

    From Artisan Bread in Five Minutes a Day, Chocolate Bread

    Makes two 1 1/2 -pound loaves. The recipe is easily doubled or halved.

    4 ounces premium bittersweet chocolate
    1/2 cup unsalted butter
    1 3/4 cups lukewarm water
    1 1/2 tablespoons granulated yeast (or 2 packets)
    1 1/2 tablespoons salt
    4 large eggs, lightly beaten
    2/3 cup honey
    5 1/2 cups unbleached all-purpose flour
    1 cup premium unsweetened cocoa powder
    5 ounces finely chopped bittersweet chocolate
    butter or neutral-tasting oil for greasing the cookie sheet
    Making the ganache: Melt the 4-ounces of chocolate and athe butter in a double-bouler or microwave until chocolate is melted. Blend together and set aside.

    Mix the yeast, salt, eggs, and honey with the water in a 5-quart bowl, or a lidded food container.

    Mix in the flour, cocoa powder, ganache, and the 5 ounces of chocolate without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.

    Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

    The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze the dough in 1-pound portions in an airtight container for up to 4 weeks. When using frozen dough, thaw in the refrigerator for 24 hours before using, then allow the usual rest and rise time.

    On baking day, line a cookie sheet with parchment paper or a silicone mat. Dust the surface of hte refrigerated dough with flour and cut off a 1 1/2 pound (canteloupe-size) piece. Dust the piece with more flour and quickly shpe it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

    Allow the ball the rest and rise on the prepared cookie sheet for 1 hour and 40 minutes (or just 40 minutes if you’re using fresh, unrefrigerated dough). Paint with egg wash

    Preheat oven to 350ºF.

    Place the bread in the center of the oven and bake for about 35 minutes. Smaller or larger loaves will require adjustments in baking time.

    Remove from pan. Allow to cool before slicing or eating.
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    I've been re-connecting with my Goan roots, and cooking up a storm of traditional Goan foods. Here's some of the recent recipes for those adventurous enough to try them.

    Warning: NOT for the faint of heart!

    Retic/BK.. I fully expect you two to try these. Chak, you too..

    Pork Balchao: https://drive.google.com/file/d/0B3s...it?usp=sharing

    Pork Vindalho: https://drive.google.com/file/d/0B3s...it?usp=sharing

    Beef Chilli Fry: https://drive.google.com/file/d/0B3s...it?usp=sharing

    Enjoy!
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    Quote Originally Posted by Dusty_D View Post
    I've been re-connecting with my Goan roots, and cooking up a storm of traditional Goan foods. Here's some of the recent recipes for those adventurous enough to try them.

    Warning: NOT for the faint of heart!

    Retic/BK.. I fully expect you two to try these. Chak, you too..

    Pork Balchao: https://drive.google.com/file/d/0B3s...it?usp=sharing

    Pork Vindalho: https://drive.google.com/file/d/0B3s...it?usp=sharing

    Beef Chilli Fry: https://drive.google.com/file/d/0B3s...it?usp=sharing

    Enjoy!
    Thank you for these, Dusty! I have downloaded and can't wait to try them. Mmmmmm....

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    Default Jägermeister Chinese chicken and Jäger fried rice

    Jägermeister Chinese chicken and Jäger fried rice
    Cooking with Jägermeister feat. Charlie Simpson

    I can't wait to try this one out.


    INGREDIENTS
    8 Chicken Drumsticks & 8 Chicken Thighs
    MARINADE:

    75ml Groundnut Oil

    Two thumb sized pieces of ginger

    6 Garlic Cloves, finely chopped

    75ml Light Soy Sauce

    75ml Clear Honey

    4 Tsp Five Spice*

    8 Shots Jägermeister

    *(a blend of powered spices, typically, fennel seed, cinnamon, clove, star anise, and peppercorns)


    Blend together all the marinade ingredients using a hand blender or food processor. Using about a third of the liquid pour over the chicken in a dish or roasting tin and massage into the chicken pieces. Leave to marinate for at least 20 minutes but preferably overnight in the fridge. The chicken must be covered and refrigerated.

    Put the marinated chicken into a roasting tin and into preheated oven at 180°C / 160°C fan assisted or Gas Mark 5. Roast for 30 mins.

    MEANWHILE PREPARE THE INGREDIENTS FOR THE FRIED RICE


    1 finely diced medium white onion

    3 spring onions

    2 cloves garlic (finely chopped)

    1 cm diced carrot

    1 cup frozen peas

    4 medium free range eggs lightly beaten

    140 ml (4 shots) Jägermeister

    50 ml Sesame Oil

    50ml Light Soy Sauce

    400g cooked and cooled long grain white rice


    Remove the chicken from the oven and pour over the remaining marinade. Make sure to loosen any chicken from the roasting tin to ensure the marinade flavours all the meat. This should be cooked for a further 10 minutes or until the marinade becomes dark and sticky.

    Meanwhile par-cook the carrots in a small pan of boiling water for 3 - 4 minutes until starting to soften. remove from heat and drain. Put 2/3 of the sesame oil into a hot wok and add the white onion and spring onion. Cook for 3 - 4 minutes until translucent. At this point add the Jägermeister and soy sauce cook and for a further 2 minutes. Add the garlic, carrots and peas and cook until the peas and carrots are fairly soft.

    At this point you should push all the ingredients to one side of the wok and add the lightly beaten egg to the other side. Allow to cook until starting to lightly scramble just the egg. When the egg is nice and cooked combine all the ingredients and add the remaining sesame oil. You can also add more Soy sauce to taste if you want.

    Place a good spoonful of the rice on the plate and serve a chicken thigh and a drumstick on top. Drizzle over any of the cooking juices from the roasting pan.
    Last edited by Chakris; 08-06-2014 at 07:47 PM.
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    Quote Originally Posted by Chakris View Post
    Jägermeister Chinese chicken and Jäger fried rice Cooking with Jägermeister feat. Charlie Simpson I can't wait to try this one out. INGREDIENTS 8 Chicken Drumsticks & 8 Chicken Thighs MARINADE: 75ml Groundnut Oil Two thumb sized pieces of ginger 6 Garlic Cloves, finely chopped 75ml Light Soy Sauce 75ml Clear Honey 4 Tsp Five Spice* 8 Shots Jägermeister *(a blend of powered spices, typically, fennel seed, cinnamon, clove, star anise, and peppercorns) Blend together all the marinade ingredients using a hand blender or food processor. Using about a third of the liquid pour over the chicken in a dish or roasting tin and massage into the chicken pieces. Leave to marinate for at least 20 minutes but preferably overnight in the fridge. The chicken must be covered and refrigerated. Put the marinated chicken into a roasting tin and into preheated oven at 180°C / 160°C fan assisted or Gas Mark 5. Roast for 30 mins. MEANWHILE PREPARE THE INGREDIENTS FOR THE FRIED RICE 1 finely diced medium white onion 3 spring onions 2 cloves garlic (finely chopped) 1 cm diced carrot 1 cup frozen peas 4 medium free range eggs lightly beaten 140 ml (4 shots) Jägermeister 50 ml Sesame Oil 50ml Light Soy Sauce 400g cooked and cooled long grain white rice Remove the chicken from the oven and pour over the remaining marinade. Make sure to loosen any chicken from the roasting tin to ensure the marinade flavours all the meat. This should be cooked for a further 10 minutes or until the marinade becomes dark and sticky. Meanwhile par-cook the carrots in a small pan of boiling water for 3 - 4 minutes until starting to soften. remove from heat and drain. Put 2/3 of the sesame oil into a hot wok and add the white onion and spring onion. Cook for 3 - 4 minutes until translucent. At this point add the Jägermeister and soy sauce cook and for a further 2 minutes. Add the garlic, carrots and peas and cook until the peas and carrots are fairly soft. At this point you should push all the ingredients to one side of the wok and add the lightly beaten egg to the other side. Allow to cook until starting to lightly scramble just the egg. When the egg is nice and cooked combine all the ingredients and add the remaining sesame oil. You can also add more Soy sauce to taste if you want. Place a good spoonful of the rice on the plate and serve a chicken thigh and a drumstick on top. Drizzle over any of the cooking juices from the roasting pan.
    Sub out Kahlua for the Jager sometime Chak , Kahlua glazed meat just works .
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    Quote Originally Posted by retic1959 View Post
    Sub out Kahlua for the Jager sometime Chak , Kahlua glazed meat just works .
    Hmm, Kahlua would probably work just as well, too. Jager will get here first, though.
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    Corn Dogz n Mustard

    1 pack of 12 State Fair corn dogz, 1 squeeze bottle of Yellow mustard
    Nuke Corn dogz for 127 seconds
    remove from MW and douse with yellow mustard
    get happy
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    ^ ^ ^ ^ ^ ^

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