SitePoint Sponsor

User Tag List

Page 1 of 2 12 LastLast
Results 1 to 25 of 40

Thread: Can you cook?

  1. #1
    SitePoint Wizard gold trophysilver trophy
    Join Date
    Nov 2000
    Location
    Switzerland
    Posts
    2,479
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Can you cook?

    If so, slap down a recipe (not one stolen from the net but something you really cook). Soon we'll have a long list to impress dates with.

    Here's a tasty side dish (no idea what it's called but it's a Swiss / Italian favorite that I like too, because it's easy).

    2-3 rip tomatoes of decent size
    mozarella (you buy it here in fist sized packets - one is enough for two people usually)
    balsamic vinegar (brown and sweet - has to be this type)
    olive oil
    salt + pepper

    slice up the mozarella and tomatoes then line them up standing vertically on a plate alternately like;

    MTMTMTMTMTMTM (M: mozarella slice T: tomatoe slice)

    Shake with salt and pepper (preferably grind your own pepper)
    Pour olive oil over the whole lot.
    Pour balsamic vinegar over as well.

    Eat.

  2. #2
    Mlle. Ledoyen silver trophy seanf's Avatar
    Join Date
    Jan 2001
    Location
    UK
    Posts
    7,168
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Open lid
    Pour on boiling (or hot tap) water
    Stir and leave for a minute
    Stir
    Eat your Pot Noodle

    If anyone wants CupaSoup I can do that too!

    Sean
    Harry Potter

    -- You lived inside my world so softly
    -- Protected only by the kindness of your nature

  3. #3
    SitePoint Wizard gold trophysilver trophy
    Join Date
    Nov 2000
    Location
    Switzerland
    Posts
    2,479
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Ah! The classic recipe for nouille de pot. Bon appetite!

  4. #4
    Mlle. Ledoyen silver trophy seanf's Avatar
    Join Date
    Jan 2001
    Location
    UK
    Posts
    7,168
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Their marketing it as the slag of all snacks now!

    Sean
    Harry Potter

    -- You lived inside my world so softly
    -- Protected only by the kindness of your nature

  5. #5
    SitePoint Wizard gold trophysilver trophy
    Join Date
    Nov 2000
    Location
    Switzerland
    Posts
    2,479
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Terrible. Pot Noodle needs to be pushed as the caviar of junk food. I'm a good old Beef and Tomato flavor man myself.

  6. #6
    @russellg RussellG's Avatar
    Join Date
    Jun 2000
    Location
    Gold Coast, Queensland
    Posts
    449
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Here is a great recipe, all you will need is bread, vegemite and cheese.

    Cheese and vegemite sandwhich le voyeur
    - Make a sandwich using butter (or margerine), vegemite and cheese. Hint: use plenty of vegemite.
    - Heat up in Microwave till the cheese has melted.
    - Eat

    Tasty
    russell.cz.cc - coming soon (I promise!)

  7. #7
    Mlle. Ledoyen silver trophy seanf's Avatar
    Join Date
    Jan 2001
    Location
    UK
    Posts
    7,168
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Originally posted by HarryF
    I'm a good old Beef and Tomato flavor man myself.
    Spicy curry hits me right

    Sean
    Harry Potter

    -- You lived inside my world so softly
    -- Protected only by the kindness of your nature

  8. #8
    SitePoint Zealot
    Join Date
    Mar 2001
    Location
    Southeast US
    Posts
    167
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Guaranteed to impress! Unless your date is dieting.

    Seafood Pasta

    Serves two. Adjust recipe for more people)

    1/2 pound of fettucine
    Approximately 1 cup half & half. May need more.
    2 tablespoons butter
    1/2 teaspoon nutmeg, more to taste
    salt to taste
    pepper to taste
    1/2 cup parmesan (the best you can afford)more to top
    1/2 lb scallops
    1/2 lb shrimp

    Generally plan on 1/4 lbs each of scallops & shrimp per person.

    Boil shrimp with 2-3 bay leaves, (fresh if you have it dried if you don't) just til color changes. About 2 minutes. You can peel first or peel afterward. Set aside.

    Saute scallops about 1 minute in 1 tbsp. butter, more if needed. Set aside

    Cook fettucine until done (careful not to overcook)

    In large skillet or paella dish, melt 2 T butter.
    Add 1/2 cup half & half and heat.

    When pasta is done, drain and toss it in pan while hot.

    Sprinkle nutmeg (about 1/2 teaspoon, more if you like)

    Sprinkle salt & pepper to taste.

    Add parmesan.

    Add more half & half until it is the consistency you want, moist but not dry. Note: it will get too dry quickly. This is only tricky part.

    Add warm seafood last.

    Toss ingredients in pan until mixed. Keep over very low heat about 4-5 minutes to blend flavors. Stir a couple of times. Add more half & half it it looks too dry.

    Taste to see if more salt, pepper, nutmeg is needed.

    Grate or sliver more parmesan over top.

    Garnish with fresh dill or basil if you want to get fancy.

    Serve hot.

    A light salad is good side dish with seafood pasta.

    And of course your best bottle of a good dry white wine.

    Now, how about some more recipes from this very international community! Would love to try some of yours.

  9. #9
    SitePoint Wizard creole's Avatar
    Join Date
    Oct 2000
    Location
    Nashvegas Baby!
    Posts
    7,845
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Yes, I'm quite the cook, although I don't do it often enough.

    My favorites dishes to make?

    -= Cassoulet: A one pot dish with chicken, sausage, carrots, bell peppers, celery, white beans and loads of cayenne pepper and breadcrumbs and parmesan cheese.

    -= Bavarian Raspberry Mousse: A light mousse made with a coulie of raspberries and whipped cream.

    -= Jambalaya: Tomato based dish with chicken, sausage and shrimp, carrots, bell peppers and celery served over rise.
    Adobe Certified Coldfusion MX 7 Developer
    Adobe Certified Advanced Coldfusion MX Developer
    My Blog (new) | My Family | My Freelance | My Recipes

  10. #10
    SitePoint Zealot
    Join Date
    Mar 2001
    Location
    Southeast US
    Posts
    167
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Creole,

    Okay, where are the recipes? Sounds yummy.

  11. #11
    <?php echo(witty title)?> Sal Petrarca's Avatar
    Join Date
    Apr 2002
    Posts
    301
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Grilled cheese...the old fashioned way!
    2 slices of White bread
    2 slices of American cheese
    Aluminum foil
    Flat Iron
    Ironing board.

    1: Put two slices of cheese between 2 slices of bread.
    2: Wrap your un-cooked sandwich in Aluminum foil
    3: Set up your iron and ironing board
    1: Unfold ironing board, and place legs on floor.
    2: Plug in iron, and wait about 5 minutes.
    4: Place your wrapped sandwich on the ironing board, and apply flat iron for about a minute.
    5: Turn sandwich over and repeat.
    6: Unplug iron
    7: Unwrap sandwich
    8: Enjoy! (sandwich...not aluminum foil)


    I actually did this once. It tastes good.

    Now for a serious recipe.

    Stuffed Artichokes

    Time to prepare: About 2 + 1/2 hours

    Ingredients per 1 artichoke:

    1 half cup of Italian style bread crumbs
    Ground Pepper
    Celery Salt
    Paprika
    1 Artichoke
    Vegetable oil (about a half a cup, maybe a little less)


    Wash Artichoke, and remove stem.


    Mix all your dry ingredients together in a bowl, and mix them THOUROUGLY. Next, use a spoon to put your mixture into the leaves of the artichoke. Make sure you pack it tightly.

    Now, in a large pan, put in your Vegetable oil, and just enough water to reach the middle of the first layers of leaves on the artichoke (hence, the artichoke must be in the pan!) Set to Medium-Low heat, and cook for 90 minutes. Do not let the water boil. If it boils, bring the heat down. Also, use one of those cool liquid sucker upper thingies to pour the oil/water "mixture" (even though they don't really mix) over your artichokes about every 20 minutes.

    Let your artichokes cool to the point where they do not fall apart. Serve with some form of tomato-sauceless pasta. (spaghetti aliole maybe?)
    Geeks...Rock...Your...Box
    Sites:Dark Moon Rising:::My Site

  12. #12
    SitePoint Wizard creole's Avatar
    Join Date
    Oct 2000
    Location
    Nashvegas Baby!
    Posts
    7,845
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Allie...

    I'm at work...my recipes are at home.

    I'll post them later. I just wanted to make you hungry.
    Adobe Certified Coldfusion MX 7 Developer
    Adobe Certified Advanced Coldfusion MX Developer
    My Blog (new) | My Family | My Freelance | My Recipes

  13. #13
    Alt+F4= User Control ;-) rabmurdy's Avatar
    Join Date
    Mar 2002
    Location
    Ecosse
    Posts
    398
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Creole your Cassoulet dish got me drooling, I like anything thats spicy.

    So here's my EASY recipe :

    1lb minced beef/steak
    3 cups (3 quarter)cooked white rice (or until it goes tender.)
    2 egg whites
    1 tin heinze tomato soup
    1 big big onion (3/4 small)
    salt and pepper to taste
    (ceyenne pepper or chillie powder for those living on the edge)

    Brown the minced beef/steak in a frying pan (about 10 mins). Add the onions chopped after 5 mins.
    Cook the rice till tender.
    Let all cool for 10 mins.
    Put rice, mince, salt and pepper (and chilli/ceyenne)and egg whites in a bowl and mix with your hands till it comes together.

    Shape the mixture into small balls (ping pong size)and place in an oven proof dish. Pour tomato soup over the balls, put lid on and cook in oven at 180 for 1 hour.

    Get knife and fork and keep it all to yourself.

    This is a classic student dish and will feed 3 or 4 if served with fries.

    (costs about 3.50)

    This dish is so easy to make and very very tasty.

    Bon appetite!
    "If something is too hard,give it up. The moral my boy is too never try anything"
    "Just because I don't care doesn't mean I don't understand"

  14. #14
    Don't get too close, I bite! Nicky's Avatar
    Join Date
    Jul 1999
    Location
    Lancashire, UK
    Posts
    8,277
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)
    I am an excellent cook, I hate recipies though, I will use them as a guide but I NEVER keep to them.

  15. #15
    SitePoint Addict
    Join Date
    Apr 2002
    Location
    Manchester, UK
    Posts
    272
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Ironically, im on the verge of getting the recipe of Choclate cake and custard, so when I get it, Ill post....unless someone beats me to it. Not much of a cook myself, but I have been called "The Naked Chef" on a few occasions, which I wont share with you guys!!!
    Design R Web Solutions
    part of Othello Technology Systems Ltd AS29527
    Email Us Support Forums
    enom ETP - PM me for a free reseller account

  16. #16
    Sports Publisher mjames's Avatar
    Join Date
    Jan 2000
    Location
    Charlotte, NC
    Posts
    5,891
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    I'm an excellent frozen pizza cooker, who's with me?

  17. #17
    SitePoint Wizard iTec's Avatar
    Join Date
    May 2001
    Location
    Sydney, Australia
    Posts
    2,243
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Originally posted by mjames
    I'm an excellent frozen pizza cooker, who's with me?
    I work at a pizza restaraunt, no need for frozen pizza's here

    PANCAKES:

    1) goto supermarket and buy shaker pancake mix
    2) go home and remove lid from shaker pancake mix
    3) add water
    4) shake mix
    5) pour batter into fry pan
    6) cook for about 2 minutes then flip them over
    7) add ice cream and maple syrup
    8) eat

  18. #18
    Serial Publisher silver trophy aspen's Avatar
    Join Date
    Aug 1999
    Location
    East Lansing, MI USA
    Posts
    12,937
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    I enjoy cooking and growing my own veggies too, its even gotten to the point where I'm giving my Mom recipes now.

    Anyways here is one of mine that everyone seems to like.

    Cashew Chicken (requires a wok - but you may be able to pull it off in a pot).

    Cut 4 boneless skinless chicken breasts into 1 inch cubed pieces and place in a medium bowl. Fill bowl to top of chicken with soy sauce (lite is fine) and mix in 2 tablespoons of corn starch. Do this at lunchtime or breakfast if you won't be home for lunch and let it marinate for 5 or so hours.

    Cut up carrots into relatively small pieces, you'll need about 2 cups worth of cutup pieces. You can also add celery or other vegetables (but I just use carrots because I don't like celery).

    When you're ready to cook you need one medium pot and one small pot. In the small put put 2 cups of water, two tablespoons of corn starch and 3 chicken broth boullion cubes, cover and bring to a boil. Meanwhile use the medium pot to make rice (boil 3 cups water, add 3 cups minute rice, cover and remove from heat).

    Then when you've got your pots started add a little bit of oil to the bottom of the wok, enough to evenly cover the bottom, and add your chicken. Stir constantly until chicken is cooked (with a wok on high about 5-10 minutes). Remove chicken and place in new bowl.

    Add carrots to wok, pour in enough water to cover the carrots, cover the wok and let it cook for 7 minutes or until the carrots are cooked.

    Add the chicken back into the wok and cook it with the carrots for like 3 minutes. Then take your boiling broth and pour it in the wok, cook for like 3 minutes. Then add 1 can of cashews halves and pieces, stir and cook again for like 3 minutes. Turn off wok, serve over rice.

    This can feed about 3 people, or two people with leftovers for lunch the next day. IF you added a side dish like egg rolls you could feed more. I wouldn't call this true chinese but everyone who has tried this has liked it.

    Just to warn you though, soy sauce stinks. I hate soy sauce, but thankfully when this is cooked it tastes nothing like soy sauce.


    Another recipe for something easy and good.

    Shredded BBQ Chicken Sandwiches. (requires a crock pot).

    Cut 3 or 4 (depending on how many people) boneless skinless chicken breasts into chunks, it doesn't have to be small, maybe like 2 inches by 4 inches. Place chicken in crockpot. Cover chicken with BullsEye (yes, get this brand - nothing else comes close) BBQ sauce, usually requires the entire bottle. Cover and cook on low all day (do this in the morning).

    An hour (maybe 30 min) before you serve add a sprinkling of rice to soak up extra moisture and stir heavily (chicken should break up under slight pressure). Spoon onto hamburger buns, eat, smile. We usually have baked beans as a side dish for this. You can also use pork instead of chicken, but it isn't as healthy.
    Last edited by aspen; Jun 13, 2002 at 07:05.
    Chris Beasley - I publish content and ecommerce sites.
    Featured Article: Free Comprehensive SEO Guide
    My Guide to Building a Successful Website
    My Blog|My Webmaster Forums

  19. #19
    + platinum's Avatar
    Join Date
    Jun 2001
    Location
    Adelaide, Australia
    Posts
    6,441
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    mmm... I can make a killer stir-fry!

    steam a good cup or so of rice
    Heatup ya wok with a bit of peanut oil and a tad of garlic (leave out if g/f is coming round)
    Chuck in lots of vegetables... (ESSENTIAL: DO NOT forget the snow peas... this can make or break a stirfry).
    Cook for a few mins... then add the rice + lower the heat a bit.

    add in a nice sauce.. I like a mix of sweet chilli, fish sauce (don't smell it ) and honey Bur just add whatever...

    Delish!

  20. #20
    SitePoint Wizard
    Join Date
    Oct 2001
    Location
    Tucson, Arizona
    Posts
    1,858
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Frozen coffee cooler

    1 1/2 c coffee (make sure it's cool first, else you'll melt the ice)
    1/2 c whole milk (best to use whole because the extra fat holds the drink together)
    1/2 c sugar
    1 tsp chocolate syrup
    1/4 tsp salt
    dash of vanilla extract
    3 c ice cubes

    1. Combine coffee, milk, sugar, chocolate syrup, salt and vanilla in blender and blend on high for about 15-20 seconds to dissolve sugar.

    2. Add ice and blend until smooth and creamy. If your blender has an "ice crush" button, it's probably best to use that. Mine does, so that's what I do.

    3. Pour into two glasses, add straws, and think of how you just saved four bucks from the Starbucksopoly.

  21. #21
    SitePoint Wizard gold trophysilver trophy
    Join Date
    Nov 2000
    Location
    Switzerland
    Posts
    2,479
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    I am an excellent cook, I hate recipies though, I will use them as a guide but I NEVER keep to them
    Looks like Nicky is one of those lucky people who can cook by intuition. Have a friend who does this - you go to a restuarant and he'll regonise the herbs and spices in the food and then can pretty much re-create it.

    But having read all those, I'm real tempted to go on a binge this weekend and eat the lot

  22. #22
    Bimbo With A Brain! silver trophy Saz's Avatar
    Join Date
    Mar 2001
    Location
    Kent, United Kingdom
    Posts
    5,275
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    This is a recipe I posted here a while back for mmj and dhtmlgod because they both love cheesecake.

    I'd like to point out that this recipe isn't my creation. It was given to me by an American guy who marshals with my husband. He also makes a wicked Pecan Pie, but he won't give me the recipe for that one!

    This cheesecake doesn't have a biscuit base like you would normally expect. Trust me - it's much better without.

    Ingredients
    Cake
    1lb (500g) Philadelphia cream cheese
    3oz (75g) sugar
    1 medium sized egg
    1/2 teaspoon vanilla essence

    Topping
    1/2 pint (250ml) sour cream
    3 dessert spoons sugar
    1 teaspoon vanilla essence

    Method
    Cream together the Philadelphia and sugar.
    Add the beaten egg and vanilla essence and beat together until smooth and creamy.
    Pour into a greased 9" flan dish and bake for 30 minutes in the center of a pre-heated oven (Gas Mark 5/190C).
    Allow to cool for 20 minutes. (Leave the oven on!)
    Mix the ingredients for the topping together well and pour over the top of the cake.
    Return to the oven for a further 10 minutes.
    Allow to cool right down then refridgerate for at least 2 hours before serving.

    Serve with black cherry pie filling and extra thick double cream.

    Extremely rich. Extremely fattening. Extremely delicious.
    Saz: Naturally Blonde, Naturally Dizzy!
    No longer Editor of the Community Crier.

    Don't mind me, I'm having a BLONDE moment!

  23. #23
    SitePoint Wizard gold trophysilver trophy
    Join Date
    Nov 2000
    Location
    Switzerland
    Posts
    2,479
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Someone slap a "Parental Guidance" warning on that recipe quick! That's just too much

  24. #24
    Bimbo With A Brain! silver trophy Saz's Avatar
    Join Date
    Mar 2001
    Location
    Kent, United Kingdom
    Posts
    5,275
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    It's ok, this thread is being suitably supervised - I'm a parent!
    Saz: Naturally Blonde, Naturally Dizzy!
    No longer Editor of the Community Crier.

    Don't mind me, I'm having a BLONDE moment!

  25. #25
    SitePoint Wizard silver trophy TheOriginalH's Avatar
    Join Date
    Aug 2000
    Location
    Thailand
    Posts
    4,810
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)
    Originally posted by Saz249
    It's ok, this thread is being suitably supervised - I'm a parent!
    So am I, but I had to cover my Grandmothers eyes at that recipe!
    ~The Artist Latterly Known as Crazy Hamster~
    922ee590a26bd62eb9b33cf2877a00df
    Currently delving into Django, GIT & CentOS


Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •