Cooking Club

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Re: Cooking Club

Post by Pando on Tue Feb 26, 2013 10:47 pm

Damn Spor that looks good and something I could try to make hehe.
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Re: Cooking Club

Post by Deathfire123 on Wed Feb 27, 2013 12:50 am

Im actually making it tomorrow, so YAY!
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Re: Cooking Club

Post by Sporadic on Wed Feb 27, 2013 1:53 am

Pando wrote:Damn Spor that looks good and something I could try to make hehe.

Thanks.

Next time I make it I want to perfect the sauce. Maybe put some mango in there. And maybe double dredge the fish for a thick and crispier breading.

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Re: Cooking Club

Post by Pando on Wed Feb 27, 2013 5:02 pm

Mango makes everything better, I can't wait for mango season we've got 4 trees in my house, and one of em is huge. We have so much we have to give em away before they rot.
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Re: Cooking Club

Post by Deathfire123 on Fri Mar 01, 2013 2:32 am

I cooked it and it was delicious, screenies up tomorrow when I'm not drunk
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Re: Cooking Club

Post by SoulEater on Sat Mar 02, 2013 5:24 am

Finished the strawberry tart I was making :3
I took a pic, I'll try to post it soon~

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Re: Cooking Club

Post by Deathfire123 on Sun Mar 03, 2013 6:44 pm

This has been a long time coming, but I finally got around to uploading these pictures.




Here are all the ingredients except the butter. I ended up making way too much sauce so we're going to use the rest for Something else.





This is the butter and parmesan together. I didn't have enough softened butter so I had to melt some more from the fridge. That's a LOT of butter.





This is the sauce with everything in it. It looked really gross but it was so good once it was cooked.





I end up shoving a whole bunch of the sauce on trying to use it all (I probably could have used it all) and it still wasn't enough even though this looks like its too much XD





And here's the finished product on rice. Yum. This was a delicious recipe. And finally I managed to cook something my sister liked! HUZZAH! Thanks so much Kaleb for the recipe. My family wants me to cook it again!


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Re: Cooking Club

Post by Deathfire123 on Sun Mar 03, 2013 7:13 pm

Since no one seems to be posting any recipes, I decided to just go ahead and post my own OMEGA Omelette recipe. That will be this week's recipe!

The OMEGA Omelette

Ingredients:
2/3 Eggs (For one/two people, add one egg for every subsequent person you are cooking for)
Salt
Pepper
Couple Pinches of Ginger
Pinch of Oregano
Some Butter/Oil (To grease the pan)
1tbsp Water
2 Cloves of Garlic, Crushed/Minced (Add one more clove if cooking for 4 or more people)
1/4 Onion, Diced (Add more if you want to cover more of the omelette)
Bacon (As much as you want) (Optional)
Ham (As much as you want) (Optional)
2 tbsp Salsa (Any strength, Medium for best flavor)
A lot of Grated Cheese (Any mild/Medium strength cheese that can be grated (Usually Cheddar or Mozzarella))


If you are using bacon and ham in your recipe that has yet to be cooked. Cook them before you start the rest of the recipe.

Start by cracking all of the eggs into a bowl and mixing them with a fork/spoon until the entirety of the liquid is yellowish. Add salt, pepper, ginger, and oregano and stir until they have been mixed in.

Heat a large frying pan to Medium and grease it with the butter/oil/leftover bacon grease. Once the pan has heated up, poor all of the egg mixture onto the pan and then add the water on top of the eggs, this helps the omelette become nice and fluffy.

While the eggs are cooking, in a separate pan, add the onions are start cooking them on medium/low heat. Once the onions are golden brown, add the garlic and switch the pan to simmer.

While cooking the eggs, the top will most likely stay liquidy for quite a while. Once the bottom is solid enough, try to lift up one side of the omelette with a spatula (or two), and try to move all the leftover liquid underneath or to the sides of the omelette so they will cook.

Once the eggs have been cooked enough to be flipped, try to flip over the omelette. (If you have a huge one, this may be very very difficult.)
The flipping part is optional, and is just for plate presentation. If you can't do it, don't worry about it. Add the bacon and ham onto the omelette inside the pan and cook it for a bit more. Add the onions and garlic (Make sure they didn't burn) and then the cheese. Spread the cheese liberally. Lastly, add the salsa, and cook for a few more seconds.

Flip over half of the omelette so that all of the contents of the omelette are covered by the egg.

Put the omelette onto a plate then cut it into smaller pieces (Optional).
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Re: Cooking Club

Post by Adele on Sun Mar 03, 2013 8:30 pm

Looks good. I'll try your recipe sometime, Deathfire.

--

Made this at work a couple of days ago:
Spoiler:
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Re: Cooking Club

Post by SoulEater on Sun Mar 03, 2013 11:43 pm

Here's the strawberry tart and the recipe for it:




Ingredients
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
2 cups Pastry Cream, recipe follows
2 pints whole strawberries, hulled and halved
1/3 cup apricot jelly
3 tablespoons shelled pistachios, halved, optional
Directions
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.

Meanwhile, preheat the oven to 375 degrees F.

Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.

Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.

Pastry Cream:
5 extra-large egg yolks, room temperature

3/4 cup sugar

3 tablespoons cornstarch

1 1/2 cups scalded milk

1/2 teaspoon pure vanilla extract

1 teaspoon Cognac

1 tablespoon unsalted butter

1 tablespoon heavy cream

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

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Re: Cooking Club

Post by Sporadic on Sun Mar 03, 2013 11:52 pm

SoulEater wrote:Here's the strawberry tart and the recipe for it:




Ingredients
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
2 cups Pastry Cream, recipe follows
2 pints whole strawberries, hulled and halved
1/3 cup apricot jelly
3 tablespoons shelled pistachios, halved, optional
Directions
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.

Meanwhile, preheat the oven to 375 degrees F.

Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.

Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.

Pastry Cream:
5 extra-large egg yolks, room temperature

3/4 cup sugar

3 tablespoons cornstarch

1 1/2 cups scalded milk

1/2 teaspoon pure vanilla extract

1 teaspoon Cognac

1 tablespoon unsalted butter

1 tablespoon heavy cream

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

Very nice. Definitely going to try this.

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Re: Cooking Club

Post by Deathfire123 on Mon Mar 11, 2013 12:57 am

Well I made the omelette today. It was delicious as always. I think next week's recipe is going to be that delicious cake.
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Re: Cooking Club

Post by bedheadred on Mon Mar 11, 2013 1:06 am

I'm trying a recipe with beef and snow peas tomorrow. I'll let you know if I succeed or fail.
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Re: Cooking Club

Post by hydroponiks on Mon Mar 11, 2013 1:10 am



Ingredients
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly
Directions

1.Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
2. Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
3.Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
4.Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.


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Re: Cooking Club

Post by Deathfire123 on Mon Mar 11, 2013 1:22 am

Picture broken
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Re: Cooking Club

Post by hydroponiks on Mon Mar 11, 2013 1:27 am

im no not good at putting them up lol

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Re: Cooking Club

Post by bedheadred on Wed Mar 13, 2013 9:10 pm

Asian Beef with Snow Peas

3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1/2 tsp cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
11/2 pound beef round steak, cut into thin strips
8 ounces snow peas

1. In a small bowl, combine the soy sauce, rice wine vinegar, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture; bring to a boil, stirring constantly. Lower heat and simmer until the sauce thickens, about 1 minute. Serve over rice. 4 Servings.

I doubled the sauce because it just didn't seem like it was going to be enough. I didn't have fresh ginger root so I used my powdered spice. I also squirted about a tablespoon of sri rancha sauce into the sauce mixture.

I loved it. My son thought it needed more flavor (but his nose is stopped up). It was super fast and easy. I've never used rice vinegar before and the stuff smells inedible but I was pleasantly surprised.
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Re: Cooking Club

Post by Deathfire123 on Wed Mar 13, 2013 9:15 pm

so 5 and a half pounds of steak?
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Re: Cooking Club

Post by bedheadred on Wed Mar 13, 2013 11:49 pm

1.5 pounds of steak Razz
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Re: Cooking Club

Post by BK-201 on Thu Mar 14, 2013 8:13 am

Mmmmmm Steak!
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Re: Cooking Club

Post by hydroponiks on Sun Mar 17, 2013 2:53 am

mmmm i want 5 lbs of steak lol wrapped in bacon

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Re: Cooking Club

Post by Deathfire123 on Mon Mar 18, 2013 10:19 pm

The spaghetti bread I made today was delicious. Here's the recipe

http://www.rhodesbread.com/blog/blog/braided-spaghetti-bread/

and some more pictures



Before putting in oven



With a slice cut out.
It's very similar to a calzone
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Re: Cooking Club

Post by Jaysp656 on Thu Mar 21, 2013 6:47 pm

No-Bake Chocolate Cookies

stir these cookies up in a jiffy when something to nibble is in order. Let your guests help you make them.

2 cups sugar
½ cup milk
1 stick of butter
3 4 tablespoons cocoa (4 is better)
1 teaspoon salt (I like to use just ½ tsp )
3 cups raw quick cooking oats
1 teaspoon vanilla ( or vanilla extract)

Options to choose for specialty versions


½ cup or so of walnuts
1 cup of coconut

and mine


1 tsp or so of ground cinnamon ← goes good with everything the in smaller amounts (1/2 tsp)

a large blob of peanut butter (varies)

1 tsp of rum extract (eggnog flavored)


possibly 1 tsp of almond extract for a cherry flavor?


Instructions


1. Put the sugar, milk, butter, cocoa, and salt in a large saucepan and bring to a boil. (stir it of course)

2. Remove from heat and stir in the rolled oats, vanilla, and specialty ingredients (rum extract, ect)
3. Use a tablespoon to drop spoonfuls onto a wax paper covered cookie sheet. Says it makes 48 cookies though size matters
4. Let cool for 1-3 hours or until hard




I've made these many times but I don't have a picture I took of them, but this looks really close to how mine look.


Variations I've tried include

1. Plain (only base recipe)
2. Peanut Butter + Cinnamon with/without nuts
3. Rum extract (possibly with Cinnamon with/without nuts)
4. Coconut with/without nuts

Try coming up with other possible derivations if you want.

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