Recipes

[Saz]

Any chance of getting up a receipes thread? :D

[JediMasterChris]

Nope.

[KickChick]

Well I've been cooking since I've been married (22 years!!) ::bows:: thank you thank you!!! In that time I think we only had to send out for a replacement meal once or twice!

So yeah I am a helluva cook!

I don't cook "healthy" recipes per se though!

Specialty??..... ITALIAN food of course!!! and I make a 3 alarm chili that'll knock your socks off ... (and anything else that is hanging about!! ;) )

Sure sounds like a good thread... but really --- do most of you really cook??

[morphus]

"I've been married (22 years!!) "

You could have been out by now if you lived in G.B!

[JediMasterChris]

I cook hot pockets.

[Saz]

I used to be quite good at it when it was my job. Now I'm crap, but I'm getting better. Ish :)

Hot pockets doesn't count, you've only gotta microwave them ;)

[Jim]

I'm the usual cook at home (but don't tell anyone - it's a secret).

[WhiteWizard]

all you need is a george forman grill chuck stuff on it is it pink no just tan the lot of it then :)

[Andy Murray]

Originally posted by Kyokushin_girl
Any chance of getting up a receipes thread? :D

Actually, I've been dying to do this, but thought I'd be shot down in flames by all those that think cooking doesn't improve your MA (ignorant fools).

I love cooking. Indian, Chinese, Greek, Italian etc.

Anyone want to swap recipes for Chilli?

Or were you looking for quick snack recipes that could be made from the contents of a students larder?

[Greyghost]

don't let him make chilli...your taking your life and your bowels into your own hands.....literally.

good holiday mate?

[Kinjiro Tsukasa]

Saw a guest viewing this thread, and thought I'd share this quote:

"I prefer Hostess Fruit Pies to pop-up toaster tarts because they don't require so much cooking"
-- Carrie Snow (comedian)

A recipe thread might not fly, because I think the above quote probably sums up the attitude many of us have towards cooking!

[semphoon]

I think that a recipes thread would be an excellent idea; if you want your vehicle (your body) to function with maximum effect, then you have to supply it with the correct type of fuel (food). Let's have a recipe thread!

[Patrick Bateman]

Yeah, have a recipes forum as part of the health and fitness one. A lot of knowledge out there on nutrition, so why not apply it and give recipes, some to help training and fitness and some ust cause they taste bloody good.

[Saz]

Thats what I was thinking when I sugessted it. It would be a good place to share recipies that can be used to help your training and nutrition etc

Can't run the engine without fuel in the tank as they say...

[Kinjiro Tsukasa]

I was just kidding before; I would like to see recipes, too. Especially ones that are quick and easy to make (who has time to spend hours in the kitchen?) And recipes for those of us who don't need to bulk up!

[Saz]

Actually, the quote you gave is more like how I normally cook. That was the second reason why I suggested it :D

The good thing about cooking and martial arts is when you make something awful, everyone's too scared to tell you and they eat it anyway :)

[Patrick Bateman]

So that's why no one has ever complained about my cooking, and i thought i was a good cook. Doh!!!!

[KenpoDavid]

I have developed a number of original recipes for asian and classic cuisine, if you would like to have copies please PM me your email address. Here is an example:


Seared Scallops in Manzanilla & Anchovy Piesporter Reduction
serves 2
½ lb large sea scallops
6 T Olive oil
1 can Manzilla olives (small, Spanish green olives) pitted
(you can find these stuffed with anchovy paste, if so, you won’t need any additional anchovy paste)
1 tsp anchovy paste
1 cup piesporter wine (or similar)
flour, salt, pepper
(optional) linguine or fettucini


Thoroughly clean and de-foot scallops. Mix 1 tsp salt with 1/2 cup flour. Dry the scallops, and heavily powder with flour.

Chop the olives into large pieces. If not using the anchovy-stuffed olives, mix in anchovy paste with chopped olives

Heat a pan to medium high heat and add olive oil. Place scallops evenly around pan. Leave some room between them. Allow scallops to brown DO NOT MOVE THEM OR FLIP THEM AT ALL. The scallops will cook the entire time on one side and should not be moved or flipped over. At first they will stick to the pan but after a few minutes they will release and will have a beautiful brown 'shell' on the bottom. You may spoon small amounts of the hot oil over the scallops if you prefer them to be a little more cooked through, however most people prefer the rare on top / crusty on bottom contrast.

After some time (5-7 minutes) the scallops will release from the pan, you can tell when this has happened by slightly shaking the pan and if they move then they have released. Cook for another couple minutes or until bottom of scallops is rich golden brown. Remove scallops from pan and place brown-side up on paper towel.

Increase heat under remaining oil in pan. Add olives in their own juices and deglaze any flour or scallop stcuk to the pan. Add the wine, salt and pepper to taste. Reduce to ½ original volume, then whisk in 1 T butter. If pasta is desired, add another 2Tbsp butter or ¼ cup of olive oil, then add cooked, drained pasta to sauté pan, and toss until mixed through, salt and pepper to taste. Serve scallops brown side up, with olives and sauce around them but not over (you want the browned side to stay "crunchy").

[Andy Murray]

Ingredients;

1 tablespoon of Vegetable Oil
250g Steak Mince
1 medium onion
3 fat cloves of Garlic
2 OXO cubes (dried beef stock)
[I]1 slightly heaped teaspoon of Ground Cumin Powder
[I]2 teaspoons of Tomato puree
[I]1 Large Green Chilli Pepper
1 Small Red Chilli Pepper
1 can of chopped tomatoes
1 228g tin of Baked Beans
1 Coffee Mug of plain rice

1/ Finely dice the onion and brown in the oil.

Press or crush/chop your Garlic in the meantime.

2/ When the Onion is Golden and soft add the Mince.

3/ Brown the mince, and use a sharp sided wooden spachelor to break up any clumps and stringy bits.

4/ Once the mince is browned fully, remove from the heat, and strain off the oil and the fat that has been released, so you have a 'dry' pan.

5/ Add the Garlic, Cumin, Stock Cubes and chopped Chillis to the pan, and return to the heat for 2 minutes.

6/ Add the Tomatoe Puree and canned Tomatoes, bring to the boil, then cover and simmer for 30 minutes, stirring as appropriate to your cookware.

7/ Taste. Add more heat with Chilli powder if required.

8/ Add canned beans and stir in, returning the heat to a simmer and recovering.

9/ The juice in the bean can will absorb some of he heat in the chilli, and some of the taste from the Garlic and Cumin. Chilli becomes a matter of personal preference here.

10/ If you can't cook rice, then just forget the whole thing, it'll be a disaster.

Too thick? Try a dash of red wine and some Worcestershire sauce.

Too bland? Try a sprinkling of Thyme, Basil and Oregano.

Too hot? Wimp out and add some cream. If inedible to you, try cooking a bit longer with a few slices of blanched potatoe, this will draw in some of the heat from the Chilli and can subsequently be removed.

Cumin too dry for you? Try adding some sweet Tomatoe Ketchup.

Anaemic? If your beef stock hasn't given you luxurious deep red colour in conjunction with the tomatoes, add some Paprika.

*If you are making a hot Chilli as a form of punishment for someone, be it an ex, or a boss or someone like that, don't just concentrate on the Chilli.

Rub some raw Chilli juices onto the handle of their cutlery. :D

[Knight_Errant]

The knight_errant bacon and egg chili
1.saute some onions (two small ones or 1 big one) for about 10 minutes
2. Fry the bacon and eggs in the same pan until the egg goes fried-egg-y.
3.Add tomatoes, bring to boil, then simmer gently for a while longer.
3.Add as much chili as you can- raw chilis, chili powder etc. Add interesting herbs. Simmer a tiny bit more.
4. Serve.

[Chazz]

Here is one that i love to cook. At one time i wanted to be a Chief

Chazz’s Muscles Penne (My own Recipe)
Fresh Muscles Cooked in White Wine Sauce Served with Penne in Alfado Sauce


What you will need!
•1- Box of Penne
•1- Jar of Alfrado Sauce
•Fresh Muscles, rinsed and drained
•¼ cup of White Wine
•3 TBSP Minced Tomatoes
•1 TBSP Minced Garlic
•1 TBSP Chopped Parsley
•1 TBSP Butter


Prep. Work:
•Mince your tomatoes and garlic
•Chop your parsley


Cooking Instructions:
1.In a covered sauté pan steam your muscles over a high heat in your white wine until they start to open.
2.Add your tomatoes, garlic, and parsley.
3.Continue to cook the muscles until they are completely open.
4.Finish sauce by adding your butter.
5.At the same time you are cooking your muscles cook your pasta and sauce

Serving
•Together: Place your pasta in the center of a plate with your sauce on top. Add your muscles to the edge of the plate. Add the some of the cooked garlic and tomatoes from the muscles on top of the sauce. Garnish with parsley.

•Separate: Server the muscles in a deep bowl. Poor sauce on top of muscles. Server with the pasta.

[KenpoDavid]

chazz, that sounds good, but if one of your ingredients is "jar of alfredo sauce", that almost disqualifies it as "your own recipe". the steamed mussels sound great and that you can definitely call your own!

Andy - "Rub some raw Chilli juices onto the handle of their cutlery. " that just evil! but if you are going that far then put some stink-bait on their car door handle. Another way to lower the apparent mouth heat is to add something sweet, like brown sugar or ketchup (WHAT! ketchup?!?! yes I've even seen the Iron Chef use it so it is not a totally debased ingredient LOL) My dad used raisins which may not sound good but really is! Not to lower the heat cause we like it hot but to add sweetness.

David

[KickChick]

MAP Cook Book (http://www.martialartsplanet.com/forums/showthread.php?s=&threadid=4605)

Chazz has started this thread ... so let's continue to post our recipes here!

... let's try to make sure our "spelling" and measurements are correct please!... one screw up and the recipe is ruined!

I'll be adding a few shortly!! :)

[La Mancha]

Pickup chinese/pizza menu
Pickup phone
Order
enjoy
Seriously I am a good cook, self preservation the ex could burn WATER, will post some recipes soon.

David