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The Official A.net Cooking Thread  
User currently offlineN1120A From United States of America, joined Dec 2003, 26196 posts, RR: 76
Posted (8 years 3 months 6 days 17 hours ago) and read 2560 times:

Ok, so it has been a bit heavy in here lately so I decided to go with a fun topic. Based on the Food Network threads lately, it seems we have quite a few cooks here on A.net. I know that several of us consider ourselves some kind of home gourmet, including Cactus739, ConcordeBoy, ANCFlyer, Logan22L and me. Anyway, I wanted to make this thread the one where we post our various recipes we have recently made and liked.

So, this is a Mexican influenced recipe I made tonight. Since I am single, I will use 2 serving recipes unless otherwise noted

Alireza's Catfish, Fajita style:

2/3rd of a pound Catfish Fillets (about 300g), about 1 inch (2.5 cm) thick
1/2 Green Bell Pepper (Capcicum for the UK/Aussie types)
1/2 Jalepeno, deveined and seeded (used for flavor, not heat here)
Fresh ginger from a 1/2 inch slice of a ginger root (about 1.25 cm)
2 medium firm Apricots, chopped into chunks
Juice of 1 Lime
Salt and Pepper to taste
Kalamata Olive Oil

Saute all ingredients, except for the catfish, in a light skillet with the olive oil over medium heat until the apricots begin to soften. Add catfish and cook through, squeezing the lime over the fish. Serve with black beans and corn
tortillias (I used blue corn ones).

You can, of course, use any dense white fish (Haddock or Orange Roughy would work well) in this recipe

[Edited 2006-01-16 06:06:15]


Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
40 replies: All unread, showing first 25:
 
User currently offlineBoeing744 From Canada, joined Jun 2005, 1819 posts, RR: 24
Reply 1, posted (8 years 3 months 6 days 17 hours ago) and read 2550 times:

Quoting N1120A (Thread starter):

MMM... looks good. I dont have any recipes to post, so I will have to be contented with just drooling over everybody else's. biggrin 

BTW... Great idea for a thread  bigthumbsup 


User currently offlineKevin752 From United States of America, joined Jul 2003, 725 posts, RR: 4
Reply 2, posted (8 years 3 months 6 days 17 hours ago) and read 2542 times:

Nice thread. I have no good ideas to post.

Kevin



"Keep Climbing"
User currently offlineN1120A From United States of America, joined Dec 2003, 26196 posts, RR: 76
Reply 3, posted (8 years 3 months 6 days 17 hours ago) and read 2539 times:

Quoting Kevin752 (Reply 2):
Nice thread. I have no good ideas to post.

Don't be bashful Kevin. I am sure you have something up your sleeve



Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
User currently offlineConcordeBoy From , joined Dec 1969, posts, RR:
Reply 4, posted (8 years 3 months 6 days 17 hours ago) and read 2533 times:

Interesting.

Thing is, I tend to be very guarded with my recipies... that, and I don't measure worth a damn.

So gotta think of one that I really wouldnt mind "revealing", and could describe  Wink


User currently offlineNHGrafx From United States of America, joined Dec 2005, 198 posts, RR: 0
Reply 5, posted (8 years 3 months 6 days 16 hours ago) and read 2533 times:

Here is my recipe for a grilled cheese sandwich with an "Italian" twist.

2 slices of Italian Bread
2 pieces of provalone cheese
2 slices of mozarella cheese
Oregano
Garlic butter

Put the cheese on the bread with oregano between each piece of cheese.
Melt the garlic butter in a frying pan low heat, put the sandwich on the pan and cook it like any other grilled cheese sandwich.

I know my instructions suck, but I don't know the proper way of writing a recipe.

Either way its a really good sandwich. People I have made it for said it was like a pizza without sauce.



Is it weird I have a RemoveBeforeFlight pitot cover on my car rear view mirror?
User currently offlineKevin752 From United States of America, joined Jul 2003, 725 posts, RR: 4
Reply 6, posted (8 years 3 months 6 days 16 hours ago) and read 2532 times:

ok fine I am tempted since this is my speciality. I make IMO the best Bread Pudding so here I am going to post this .

10 Eggs Beaten
Bread pieces ( use regular white bread and break it into pieces)
2 C Granulated sugar
2 Tbsp Vanilla extract ( do not use the fake extract)
5 C Milk ( you can use Whole milk , 2% or 1% no NON FAT milk)
A/N Golden Raisins
A/N ground Cinnamon

Directions: Prehear your oven to 350F. Scald the milk with the sugar. Then add the beaten eggs into the milk and sugar mixture ( make sure the burner is off when you add the eggs and that the milk is not too hott or else the eggs will curdle and it will be bad). Add the vanilla extract and mix everything together. Sprinkle the raisins on the bread pieces. Also, sprinkle the cinnamon on top of the bread pieces then pour the egg and milk mixture. Bake uncoverd for about 45 mins then check it to see if the top is golden brown and make sure that the pudding does not shake too much when you move it that means that it is not done. Stick a knife in the pudding and if it comes out clean then it is cooked and allow to cool and serve with whatever you wish. Hope you like this let me know if you try it by sending me a e mail to spguy310@sbcglobal.net

Kevin752



"Keep Climbing"
User currently offlineN1120A From United States of America, joined Dec 2003, 26196 posts, RR: 76
Reply 7, posted (8 years 3 months 6 days 16 hours ago) and read 2527 times:

Quoting ConcordeBoy (Reply 4):
Thing is, I tend to be very guarded with my recipies... that, and I don't measure worth a damn.

So gotta think of one that I really wouldnt mind "revealing", and could describe

I was rather specific because I made it about 3 hours ago, but you can just guess.

Quoting NHGrafx (Reply 5):

Sounds like when Martha Stewart made gourmet grilled cheese on CBS a few years ago, yum

Quoting Kevin752 (Reply 6):

My mom would love that



Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
User currently offlineMir From United States of America, joined Jan 2004, 21105 posts, RR: 56
Reply 8, posted (8 years 3 months 6 days 16 hours ago) and read 2518 times:

The only thing I can make is sushi, which doesn't really involve cooking...

-Mir



7 billion, one nation, imagination...it's a beautiful day
User currently offlineGarri767 From , joined Dec 1969, posts, RR:
Reply 9, posted (8 years 3 months 6 days 16 hours ago) and read 2510 times:

shannons grilled trout (served at every party shes hosted  Wink )





Preheat grill on high heat. Spray or brush fillet side of the North Carolina rainbow trout fillets lightly with oil. Salt, pepper, and season to taste. Place directly on the grill, fillet side down. Cook for 3-5 minutes. Spray or brush skin lightly with oil. Turn fillets over for 3-5 minutes or until fish flakes easily with fork.


User currently offlineKevinl1011 From United States of America, joined Mar 2005, 2964 posts, RR: 49
Reply 10, posted (8 years 3 months 6 days 16 hours ago) and read 2504 times:

"Peanut Butter and Jelly Burritos"

1-Jar Skippy extra chunky peanut butter
1-Jar Knotts Boysenberry jelly
1-Dozen flour tortillas

Place 1 flour tortilla centered on a paper plate. Depending on thickness of paper plate or amount of ingredient, you may need to double up.

Spread Skippy extra chunky to one half diameter of the tortilla.
Spread Knotts Boysenberry jelly to remaining half tortilla.

Microwave for 16 seconds or until jelly bubbles.

Remove from microwave and allow to cool 21 seconds. Careful! jelly can get very hot.

Fold tortilla 1/4 diameter tangent to ingredient separation line. Then roll tortilla lengthwise to form a "burrito".

Bon Appetite!



474218, Carl, You will be missed.
User currently offlineCentrair From Japan, joined Jan 2005, 3598 posts, RR: 21
Reply 11, posted (8 years 3 months 6 days 15 hours ago) and read 2495 times:

Sweet and Sour Chicken

1 breast of chicken sliced
1TBS Baking soda
1TBS Baking Powder
Dash Salt
Dash Pepper
1/4 cup Vinegar (red wine or balsamic)
1tps oyster sauce
1tps mirin or sweet cooking wine
1TBS Sugar (granulated)
1 Chopped onion
2 Chopped Garlic ears
Oil (Sesame or vegetable)

In a cup or small bowl, mix Vinegar, oyster sauce, cooking wine, and sugar. Set asside.
In a separate bowl mix Chicken, baking powder, 1/2 baking soda, salt, and pepper.
In a frying pan, pour in about 1/4 cup oil. When hot add chicken and stir. When chicken is medium gold, add onion and garlic. Stir until oil has mostly disapated.
Lower heat to medium and pour vinegar mixture over onions, garlic and chicken. Stir for 30 seconds. Add remaining 1/2 of baking soda. And stir for another minute.

Chicken should be golden and vegetables should cooked.

Serve with rice and steamed mixed vegetables.
(for one)

This recipe was made after 3 months research in Central China. It is based on a traditional and a more modern recipe.
---
I could fill this thread. Too many recipes. (Almost went to Culinary Institute of America)



Yes...I am not a KIX fan. Let's Japanese Aviation!
User currently offlineN1120A From United States of America, joined Dec 2003, 26196 posts, RR: 76
Reply 12, posted (8 years 3 months 6 days 14 hours ago) and read 2487 times:

Quoting Centrair (Reply 11):
I could fill this thread. Too many recipes.

If they are as good as that S&S Chicken recipe looks, keep 'em coming. BTW, you are not limited to just 1 recipe for the whole thread.



Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
User currently offlineKevinl1011 From United States of America, joined Mar 2005, 2964 posts, RR: 49
Reply 13, posted (8 years 3 months 6 days 14 hours ago) and read 2483 times:

Quoting N1120A (Reply 12):
BTW, you are not limited to just 1 recipe for the whole thread.

OK! Great! I have a million! Here's one of my favorite vegetarian dishes:

"Cheese Ravioli Casserole"

1 can Chef Boy R Dee cheese ravioli
1 can Cambells Vegetarian Vegetable soup
1 bag Lays barbecue potato chips

Place 1 can cheese ravioli and 1 can vegetarian vegetable soup in a 1qt pyrex or microwavable bowl.
Place a paper towel over the top of the bowl to prevent splatter and microwave on high for 90 sec.
Remove paper towel and stir.
Replace paper towel and microwave for an additional 1 min.
Remove from oven and discard paper towel.
Sprinkle barbecue potato chips over casserole for texture and flavor.

Bon Appetite!

I'll post my recipe for cheese and potato chip sandwiches later.



474218, Carl, You will be missed.
User currently offlineKohflot From , joined Dec 1969, posts, RR:
Reply 14, posted (8 years 3 months 6 days 12 hours ago) and read 2471 times:

Quoting NHGrafx (Reply 5):
Here is my recipe for a grilled cheese sandwich with an "Italian" twist.

Have you ever tried olive oil instead of butter? Or a nicely sliced tomato in there as well.. sounds good!


User currently offlineMacc From Austria, joined Nov 2004, 1004 posts, RR: 3
Reply 15, posted (8 years 3 months 6 days 12 hours ago) and read 2468 times:

add me to the list:

my chef menue:

scrambled egg with "bärlauch" served in egg shell

gnocchi con burro e salvia (with crisps of speck)

white choclate mousse on rasberry floor

mjam.
but wont tell you how to do it though Big grin



I exchanged political frustration with sexual boredom. better spoil a girl than the world
User currently offlineJasepl From India, joined Jul 2004, 3582 posts, RR: 40
Reply 16, posted (8 years 3 months 6 days 12 hours ago) and read 2464 times:

I can cook only 2 things Reza. And here are the recipes:

1. Coffe à la Jason
Place filter in coffee machine
Put desired amount of coffee in filter
Fill it up with the required amount of water
Switch on

2. Toast Jasonnaise
Open bread packet
Put slices in toaster
Switch on
Spread liberal amounts of butter on toast

 Wink


User currently offlineZKSUJ From New Zealand, joined May 2004, 7073 posts, RR: 12
Reply 17, posted (8 years 3 months 6 days 11 hours ago) and read 2457 times:

Quoting Jasepl (Reply 16):
Put slices in toaster
Switch on

Geez this is hard!!! What switch are you talking about? Big grin  Wink


User currently offlineFlySC From United States of America, joined Jan 2004, 136 posts, RR: 0
Reply 18, posted (8 years 3 months 6 days 7 hours ago) and read 2434 times:

Does anyone have any recipes for venison (deer) I have some and I am looking for some different ways of cooking it.
Fly Safely,
Jason D.



I do not fail!!! I succede at finding what does not work!!!
User currently offlineGkirk From UK - Scotland, joined Jun 2000, 24815 posts, RR: 56
Reply 19, posted (8 years 3 months 6 days 7 hours ago) and read 2428 times:

Cooking is a woman's job  Wink


When you hear the noise of the Tartan Army Boys, we'll be coming down the road!
User currently offlineNWADC9 From United States of America, joined May 2004, 4892 posts, RR: 10
Reply 20, posted (8 years 3 months 6 days 7 hours ago) and read 2426 times:

Quoting FlySC (Reply 18):
Does anyone have any recipes for venison (deer) I have some and I am looking for some different ways of cooking it.

If it's grounded, make venison burgers!



Flying an aeroplane with only a single propeller to keep you in the air. Can you imagine that? -Capt. Picard
User currently offlineCosec59 From , joined Dec 1969, posts, RR:
Reply 21, posted (8 years 3 months 6 days 7 hours ago) and read 2425 times:

Take a large pack of tortilla chips.
Spread evenly over an oven proof plate/dish
lightly cover with some tinned chopped tomatoes
cover with grated cheese
top with slice green chillis
heat under grill until cheese turns light brown


User currently offlineJasepl From India, joined Jul 2004, 3582 posts, RR: 40
Reply 22, posted (8 years 3 months 6 days 3 hours ago) and read 2400 times:

Quoting ZKSUJ (Reply 17):
Geez this is hard!!! What switch are you talking about?

The black one, of course! Or maybe it's the red one. Dammit!  Smile


User currently offlineAloges From Germany, joined Jan 2006, 8617 posts, RR: 43
Reply 23, posted (8 years 3 months 6 days 3 hours ago) and read 2394 times:

Spaghetthi with salmon - I had it once in Venice, and it's a nice reminder of that city I fell so deeply in love with.

I just cook the spaghetti, with a lot of salt and olive oil, and I fry the salmon in olive oil, oregano and some salt and pepper, reducing the piece of fish to small pieces. When the spaghetti are done, I pour some olive oil over them and add the bits of salmon. Spaghetti with "frutti di mare", i.e. mussles, calamari and shrimps is very much alike - I use garlic instead of oregano and add parsley after cooking.

However, can't beat a slice of good black bread (typicall German "Schwarzbrot") with some smoked trout on it... yum!

Oh yes, I do love seafood! Pity I didn't try whale when I had the opportunity.  duck 



Walk together, talk together all ye peoples of the earth. Then, and only then, shall ye have peace.
User currently offlineBrokenrecord From United States of America, joined Jul 2005, 772 posts, RR: 0
Reply 24, posted (8 years 3 months 6 days 3 hours ago) and read 2383 times:

I personally made lemon herb chicken, and zuchini topped with parmesan last night.

I plan to cook spaghetti and shrimp tonight.


25 Dougloid : I'm something of an experimental cook. It usually happens when I really want something and I'm not able to obtain it locally, which is not unusual in
26 N1120A : Then this post is great for you Cook it like beef, just reduce the cooking time to keep it from drying out.
27 Logan22L : I hate following recipies, and I really don't measure things, so while I'm a pretty good cook, I can't bake worth a damn. Here's a scallop and shrimp
28 N1120A : That sounds awesome and leads me to a scallop recipe of my own N1120A's Hot Sea Scallop Salad (serves 3): About 1.5 pounds Sea Scallops (about 600 gr
29 Post contains images Logan22L : For those of you who are idiots ( ), N1120A has just demonstrated his cooking prowess. Good cooks make their onions sweat, lousy cooks sweat while th
30 N1120A : ::Bows::
31 Aloges : Sometimes, you can practically hear the stove say "welcome to the amazing world of heat regulation", can't you?
32 Post contains images Logan22L : OK, enough ball-washing. Here's another. Fried spaghetti with gorgonzola. Simple, yet this one will get you whatever piece of yourself you want into t
33 Dtwclipper : Over the years I have become quite well versed in the cuisine of Provence as well as Bistro style cooking. I love the books of Patricia Wells, and swe
34 Logan22L : Well, I usually use a bottle of sparkling wine, but hell, that sounds fantastic.
35 Kevin752 : Some great ideas. Kevin752
36 N1120A : Interesting use of Raspberry Sorbet as opposed to the traditional Lemon for a palate clenser. Sounds really tasty. BTW, anyone have any really good br
37 ANCFlyer : A slight twist on Crab Cakes: Halibut Cakes 1 pound Alaskan halibut fillets, poached and flaked (about 2 cups loosely packed) 1/2 cup unseasoned fine
38 Post contains images Pilot kaz : Umm im currently cooking Turkey drummers and fries if that counts?
39 Flyingbabydoc : I haven't seen anyone talking about desserts yet, so here is a simple "specialty": COINTREAU - CHOCOLATE TOPPING 1 - 2 Tablets (500g) melt chocolate (
40 N1120A : Here is my take on a dessert I learned from the always beautiful Giada: N1120A's Trifle 1/2 pound (220g) mascarpone, room temperature 1/2 pound (220g)
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