N1120A From United States of America, joined Dec 2003, 25852 posts, RR: 79 Posted (7 years 4 months 1 week 3 days 15 hours ago) and read 1676 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
Kevin752 From United States of America, joined Jul 2003, 713 posts, RR: 5 Reply 2, posted (7 years 4 months 1 week 3 days 14 hours ago) and read 1658 times:
N1120A From United States of America, joined Dec 2003, 25852 posts, RR: 79 Reply 3, posted (7 years 4 months 1 week 3 days 14 hours ago) and read 1655 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
NHGrafx From United States of America, joined Dec 2005, 198 posts, RR: 0 Reply 5, posted (7 years 4 months 1 week 3 days 14 hours ago) and read 1649 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?
Kevin752 From United States of America, joined Jul 2003, 713 posts, RR: 5 Reply 6, posted (7 years 4 months 1 week 3 days 14 hours ago) and read 1648 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
N1120A From United States of America, joined Dec 2003, 25852 posts, RR: 79 Reply 7, posted (7 years 4 months 1 week 3 days 14 hours ago) and read 1643 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.
Mir From United States of America, joined Jan 2004, 19716 posts, RR: 56 Reply 8, posted (7 years 4 months 1 week 3 days 14 hours ago) and read 1634 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
Garri767 From , joined Dec 1969, posts, RR: Reply 9, posted (7 years 4 months 1 week 3 days 14 hours ago) and read 1626 times:
shannons grilled trout (served at every party shes hosted )
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.
Kevinl1011 From United States of America, joined Mar 2005, 2964 posts, RR: 51 Reply 10, posted (7 years 4 months 1 week 3 days 13 hours ago) and read 1620 times:
Centrair From Japan, joined Jan 2005, 3597 posts, RR: 21 Reply 11, posted (7 years 4 months 1 week 3 days 12 hours ago) and read 1611 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!
N1120A From United States of America, joined Dec 2003, 25852 posts, RR: 79 Reply 12, posted (7 years 4 months 1 week 3 days 12 hours ago) and read 1603 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
Kevinl1011 From United States of America, joined Mar 2005, 2964 posts, RR: 51 Reply 13, posted (7 years 4 months 1 week 3 days 12 hours ago) and read 1599 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.
FlySC From United States of America, joined Jan 2004, 136 posts, RR: 0 Reply 18, posted (7 years 4 months 1 week 3 days 5 hours ago) and read 1550 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!!!
NWADC9 From United States of America, joined May 2004, 4858 posts, RR: 10 Reply 20, posted (7 years 4 months 1 week 3 days 4 hours ago) and read 1542 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
Cosec59 From , joined Dec 1969, posts, RR: Reply 21, posted (7 years 4 months 1 week 3 days 4 hours ago) and read 1541 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
Aloges From Germany, joined Jan 2006, 8357 posts, RR: 47 Reply 23, posted (7 years 4 months 1 week 3 days ago) and read 1510 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.
Walk together, talk together all ye peoples of the earth. Then, and only then, shall ye have peace.
Brokenrecord From United States of America, joined Jul 2005, 772 posts, RR: 0 Reply 24, posted (7 years 4 months 1 week 3 days ago) and read 1499 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 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
31 Aloges: Sometimes, you can practically hear the stove say "welcome to the amazing world of heat regulation", can't you?
32 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.
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 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)
Sponsor Message: 
From United States of America, joined Dec 2003, 25852 posts, 
From Canada, joined Jun 2005, 1769 posts, 
From Japan, joined Jan 2005, 3597 posts, 
From Austria, joined Nov 2004, 973 posts, 
From India, joined Jul 2004, 3582 posts, 
From New Zealand, joined May 2004, 6937 posts, 
From UK - Scotland, joined Jun 2000, 24621 posts, 
From , joined Dec 1969, posts, 
From Germany, joined Jan 2006, 8357 posts, 
Printer friendly format 
