Post Recipes for the meals you love to make.

Rules:
1 Recipe per post


Negan joked about a thread like this, and I kinda have not stopped thinking about it. :) so here it is, hope everyone has fun with it.

Swedish Meatballs

The Meatballs

1 Lb Pork
¼ Cup Panko
¼ tsp Onion Powder
¼ tsp Garlic Powder
⅛ tsp Allspice
⅛ tsp Nutmeg
½ tsp Salt
⅛ tsp Black Pepper
1 Tbsp Olive Oil

The Sause:

¼ Cup Butter
⅓ Cup Flour
½ tsp Dijon
10 Oz Beef Stock
14 Oz Chicken Stock
1 Cube Beef Bouillon
1 tsp Worcestershire
2 Tbsp Sour cream

The Directions:

1. Combine Meatball ingredients.

2. Form Meatball ingredients into balls. (I use a cookie dough scoop for this to get very consistent sizing.)

3. Fry meat balls on mid-high until brown on each side. (~7 mins)

4. Remove meatballs from pan.

5. Melt butter in pan. (You want to scrap the pan to free up all the good bits left behind by the meatballs. I use a slotted wooden spatula)

6. Add flour to pan, cook until brown. (add it in small amounts mixing it with the melted butter as you go)

7. Slowly add stock to pan. (mix it in vigorously while you are pouring in the stock)

8. Mix in Bouillon cube, Worcestershire, and Dijon to pan.

9. Add meatballs to sauce, let cook on mid-high until internal temp is 170°F (~10 mins).

10. Remove heat.

11. Add Sour cream to sauce.

Takes about 30mins to make. I usually make this with a 1 lb box of noodles(I start boiling the water when I begin cooking), pouring the sauce into the noodles and use a bag salad mix or if i am feeling it some garlic bread. this usually makes around ~14 meat balls I usually have 3, my husband has 4 and my 2yr old has 2.

When I was making this the first time it taught me how to make a roux, that bit where we combine flour and fat (melted butter) to thicken the stock. Was a bit intimidating at first but now that I have that skill under my belt i have a lot of other neat recipes I can tackle

We've had worse threads. Like, way worse.

My jerky is locally famous.
<insert joke here>

So here's what I do along with the REAL trick....

Slice up any kind of big beef roast into strips and put it in a bag or Tupperware.

Create a base sauce of whatever you like....I'll typically use like soy sauce (50%), some worestershire.

Then add spices : adobo (it's got everything) OR sometimes I'll just use a ton of Old Bay; makes it real spicy.

Put the sauce, meat, and spice in the bag, shake it up. Let it sit in the fridge for at least 24 hours. Then about 8-9h in the dehydrator.

Now for the trick....

If you don't cut the fat off the beef the the jerky is chewy and annoying. But I found when I cut the fat off in the initial step it just didn't taste as good.

SO....
When you initially slice the beef remove the fat...but then put it back in the bag! Let it through the process alongside the beef...the fat will glaze and coat the beef and make it delicious. After dehydration discard the fat pieces.

There you go. That's my secret.

ALWAYS wanted to try these! THANKS

Recipe: wake-up against flu/cold

1/5 cup of coffee
3/5 cup of water
1 lemon
Diet sugar

Squeeze the lemon
Add the water
Add the coffee
Mix then together
Add the sugar as you prefer

Have one cup at morning to wake up with caffeine as well as have vitamin C, to prevent cold and flu.

Have one cup after work, to get that small boost to enjoy the rest of your day after work, while keeping your vitamins high.

Also, the small portion of coffee to get the boost without ingesting too much caffeine.

The high volume of water to fill your water ingestion quota while extending the drinking.

The sugar to reduce the lemon and coffee sour. With diet sugar, you also reduce calories with the drink.

Coffeine also reduces the hunger, so it also helps with losing weight.

Follow me for more make up recipes

Recipe to Sleep from Cold/Flu: AKA Skar's Hot Toddy

18 oz of boiled water
Squeeze 2 lemons into water.
3 TBS Honey
Add 2 Shots of Scotch, Whiskey, or Cognac

Stir and enjoy.


Got me through COVID. Works better than the new shitty Nightquil, the booze acts as a cough suppressant.

General purpose all-cure, drink/soup/dessert/tea. This is the one I use for everything and anything or just drink it for health.

Water 2L
Ginger, peeled and sliced 50g (more if you like it spicy)
Dried jujube 50g (more if you want more sweet taste)
Rock sugar 100g (200g if you want a dessert, 150g if you like it sweet with ice)

Throw everything into a pot. Bring it to a boil. Reduce and simmer with the lid on for about 45min. Filter and keep the water. You can eat the ginger and jujube if you want but they don't taste that great. Drink it hot or chill. Keep in the fridge.

Increase the water content to 2.5L if you want a very light drink for hot days. Increase the ginger to 200g if you want a hot drink on cold days or just having a cold.

Do we need to have a talk about what "cooking" means?

What's with all these drinks bros. I need me some food.

Recipe: Panta's exclusive shake

- 4 to 5 strawberries
- 2 small cups of whey protein
- 5 to 6 small cups of cereal
- water
- diet sugar

Chop the strawberries and put them in a bowl.

Add the layer of whey protein on top of it

Fill the bowl's volume with the cereal

Add enough water to soak the cereal but not to sink it.

Mix everything till you have all whey protein diluted in water but just enogh to make it viscous. Make sure the whey protein is still glued with the cereal.

This recipe has moderate power to satiate due to whey protein and cereal fibers. The strawberry adds flavor to whey protein that some dont really like. I personally use vanillaflavor on mine. The enough proportion of water makes it almost a shake without adding extra like milk.

Vyre's Simple Wet Pork Brine

What you need:
Big pot
Stove top
Salt
Sugar
Brown Sugar
Your favorite ramen season packets
Garlic Press
Garlic cloves
1 pound boneless pork chops
6 cups water

Instruction:
Coat the bottom of the pot with salt until you cannot see any metal. Coat the salt with about as much sugar. Add a dash of brown sugar for color and taste.
Add two Maruchan brand ramen seasoning packets, also for color and taste (I prefer pork or shrimp).
Press one or two CLOVES (not bulbs or heads) of garlic into the mix.
Add water, bring to a boil.
Allow to cool to room temperature, then refrigerate until the pot is cold to the touch.
Poke small holes into your pork with a fork or toothpicks.
Add the pork to the brine.
Brine for 1~2 hours

After that, cook the pork however you see fit. Pan fry or grill. You should get some real tender and juicy pork chops :)

how much of that salt and sugar is digested? i'm sure it tastes good but that can't be healthy, can it?

Idk, I'm pretty sure most of it stays in the brine itself, which mostly goes down the drain/on the compost.

But I also personally pan fry my pork chops in salted butter with yet more garlic :D

weighing it after brining it would might give you some idea how much entered it, but a brine solution is going to be very salty so that it moves into the meat through osmosis to balance the salinity of the meats and the solution.

That's a lot of sugar bud.

WHERE ARE THEY JOKER!? Where are the egg noodles?

the spiral pasta is easier for my 2yr to eat, went through a lot of different ones before settling on the tri-color rotini, which he calls rainbow noodle.

Also it is hard to convey in text, but the way he says noodles is so damn cute, its in the way he pronounces the n, gets me every time.

birria for tacos/whatever you like it with

3-4 lb which beef is available and cost efficient, i used london broil, but short ribs, bottom round, anything will do really as long as it's a fairly thick cut. cube beef and season with walt and pepper, then sear cubes in olive old until crust forms. doesn't need to be cooked through. do in batches as to not overcrowd your pot and set aside.

while beef is cooking, take dried chiles, i used 3 ancho, 5 guajilo, and 2 chiles de arbol and soak in hot water to soften. remove seeds.

after beef is finished, add one diced onion and let sweat before adding 6 cloves garlic(diced or whole, doesn't matter, it gets pureed) allow to cook down before adding 1 small can of tomato paste, and a can of chipotle peppers, strained of seeds, then the chiles. add in the strained chili water and puree until smooth. add beef stock (i used 6 qts total) until pot is about half full, then add beef back in, add tbsp coriander, tbsp black pepper, 2 tbsp oregano, 6 bay leaves, 1 cinnamon stick. don't add additional salt until the end, since you will be reducing the beef stock and adding more.

allow beef to simmer for at least 6 hours, adding more stock as needed until all stock has been added and has reduced. I usually let this cook 6 hours the first night, then another 12 the following day. can be eaten hot at this point, meat should shred with light pressure. or allow to cool, to shred and mix with liquid and freeze/portion for consumption. reheat is a skilled top with cheese and put in a tortilla with fresh cilantro and onions(or whatever toppings you enjoy. i sadly don't have a pic to attach.

Panna Cotta is really easy

600 ml milk/cream (they give different texture, try them to see which you like, i like skimmed milk)
10 grams gelatin leafs
vanila extract (a few drops is enough but i always use too much which never hurt)
sugar (however sweet you want them)

put gelatin leaf on a place, add just enough water to cover the leafs

boil the milk/cream, add sugar/vanilla, add the gelatin leafs (hold them with your hand or a fork to let them dissolve slowly, if you drop them into your pot they're gonna stick to the buttom). Put them in the fridge, normal fridge not freezer. Wait a few hours, done!

Vanilla ice cream

4 Eggs yolks
500 ml cream
Sugar
Vanilla Extract

Put up a pot of water, boil the water (ok maybe more like simmer the water), then have another pot float in that pot, put the cream into the 2nd pot. Add the sugar, then once those melt, add the egg yolks and vanilla extract. Original recipe say cook it until the whole thing is about 75 celsius, but I just wing it usually.

Pour the cream mixture into a bowl, put it in your freezer, take it out every 30-45 mins to stir. Or i guess if you want to use an ice cream maker you can use those, we have one that you suppose to turn on then put in the fridge but that feel like more work than using a bowl that i can just keep the iced cream in the freezer with later when its done.

Cured Salmon

XXX grams of Salmon (I usually order sushi grade but have done with a whole salmon once, the place i ordered sliced the salmon into 2 fillets for me)
0.25XXX grams of sugar
0.25XXX grams of salt
Dill

mix sugar and salt, put dills all over the salmon piece
put some salt/sugar mix onto a cling film as a bed for the salmon, then put in the salmon, then cover the salmon with the rest of the salt/sugar mix.

Wrap up the cling film, put in a bowl, put some weight onto the salmon, put in the fridge for 18-36 hours, depending on how intense you want the flavor, usually i do 24 ish hours cause that's most convenient. Once that's done wash the salt/sugar off the salmon, pad it dry, then you can keep that in the fridge for like 1-2 weeks.

Beef Bourguignon

Beef Shank (Boneless)
Waste Beef (life beef trimming, not like beef you found in the garbage)
Bacon
Onion
Carrots
Mushroom (optional)
Potato if you want
Butter
Bay Leafs
Salt
Pepper
Vinegar
The most expensive bottle of wine you can steal from your dad's collection without him noticing.

Make beef stock with the waste beef, boil it with a bit of salt, carrot trimming, onion you won't actually use in the bourguignon

Dice the beef, marinate the beef in salt and pepper for a bit, cook the bacon, remove the bacon, (if don't want bacon can use butter), sear the beef in the bacon grease, remove the beef, cook the carrot and the onion in the grease. Return everything to the pot, keep the pot hot, add the vinegar, stir for fun, add the beef stock and the bay leafs, add the mushroom and the potato (i don't always add the potato though cause i eat this with rice).

Let them simmer for a bit, turn on your oven to about 90-100 C, watch some TV while contemplating if you just spent almost 2 hours making pretentious French Beef Stew and its not nearly done yet. When the oven is hot enough, add the wine, stir, cover the pot with like either a lid or if you lid isn't heat resistant use foil.

Put it in the oven, go play ffxi for like 2-3 hours. After you log off but before you go to bed, go to the oven, crank up the temperature to 220 C, when it reach that, turn off the oven. Go to bed, then have beef bourguignon for breakfast.

Posted this in the other thread, now with pictures.

Oven slow-cooked lamb recipe
---------------------------------------------

Best to use lamb legs for this, half or whole works well. I use one half leg per person as a portion guide, or one whole leg for the hungry ones.


* Pre-heat oven to 160C/320F.
* Wash lamb in running water, paper towel dry.
* Season with liberal use of salt and fresh ground pepper. If you have dry mint leaves, place a couple mint leaves with the meat. If you have cognac lying around, pour a bottle cap's worth of cognac on the meat.
* Wrap the individual lamb pieces with non-stick aluminum foil two times, meaning use two sheets of foil per piece.
* With a fork, poke holes on the top of the foil packets.
* Place wrapped pieces of meat on an oven pan, place in middle of oven.
* Leave to cook for 4-4.5 hours. Do not open the oven before 4hrs.
* After 4-4.5hrs, cut/open foil packets and remove meat, check to make sure no foil is stuck to the meat.

The meat:



Preparation - had no cognac or brandy so used Kentucky Burbon (yee-haw).

I used dried thyme, rosemary and a little basil. Mint leaves work great.










I made the holes a bit too big here, don't need that many. Too many holes and the top will get a bit burned. Inside it is soft though.




Stuff in oven for 4.5hrs:




After you take it out, cut/unwrap, add a bit more salt:





Inside is soft like butter.



Serve with a side dish and some sauce, I just made rice. Yellow mustard sauce works great, or any sauce you like.

never had lamb at all but that looks quite good. and if you *** it up at least you have the jim beam