Cooking Thread~ Recipes & Things

[UrsaTempest]

Pseudo-Perpetual Soup (or simple vegetable soup, Soup of Theseus (courtesy of Nekraa, for the name))

For some reason, people (IRL) don't expect me to be able to make simple soup. Huh. I'm slighted! And because of that, I'll share you how to make this. Note that I use a combination of beef and chicken - pork is rare to nonexistent here, so I can't say if it'll work (it should be, though). Garlic and shallot is basically the staple aromatics here, so if that's not available you may use onion, or others, I guess. Amount of ingredients really depend on how big is your cooking vessel, and to be honest I basically eyeball everything anyway, so:

Ingredients:
1. Potatoes
2. Carrots
3. Peas
4. Garlic
5. Shallot
6. Chicken/Beef (just pick the cheapest cut, or even ask for scrap for free or nominal fee.)
7. Salt
8. Pepper
9. Reasonably clean water.

You'll also need stove, and a pot to hold all of them. Plus food containers. And knife. And cutting board!

First, make a fairly pure chicken/beef stock:
1. Pile all of the chicken/beef inside the pot, preferably a big pot if you have one.
2. Fill it with water until everything inside the pot is drowned.
3. Bring it to boil. Afterward, lower the fire until it shimmering.
4. Leave it alone but check it occasionally until the water is one-third of previous height.
5. This will take a while. At least an hour or two. Go shitpost on QQ or something.
6, Take out all the meat, set it aside, Pour the stock to heat-resistant container, and let it sit until it cool before putting them to freezer.
7. On the new stock, you might see a whitish solid floated on top. Those are fat - feel free to with spoon to throw away or keep. I like using those for frying or making rice.
8. Pick all your favorite cut from the boiled meat above, fry 'em or something. Put the rest on separate container.

Now, for the soup:
1. Cut potatoes and carrots to your preferred size/shape. Just imagine if you'll feel comfortable stuffing those in your mouth - if not, cut it smaller until you do.
2. If your peas need to be cut, do that. But put those on separate container from potatoes and carrots.Oh, if your stock is frozen, bring 'em out.
3. Cut your garlic and shallot. Get decent amount of them.
4. It is time. Pick the pot for your soup, dump your potatoes and carrots there. You don't want them to completely filled the pot, at least leave third free.
5. Fill it with water until everything drowned. Then dump garlic and shallot inside. The one you just cut.
6. Turn on the stove until it's boiling. Periodically check if the potatoes and carrots softened enough, by stabbing fork/spoon to them, and if it get through.
7. When it does, dump the peas in and let it boil for, dunno, two to five minutes or so, I guess.
8. Now add salt and pepper and stock, a bit. Taste it. Is it good? No? Add more salt/pepper/stock. Keep doing this until the taste is good.
9. Ladle your soup and promptly eat it!

But what about the pseudo-perpetual part? Well, it was based on the idea of perpetual stew, but since I can't afford running stove forever, or even slow cooker, some modification is... necessary. But the gist is:

1. Don't drink/throw away the leftover soup from the pot. Strain them, store the solid and liquid part separately in the freezer.
2. Unfreeze them for the next day, continue doing the above until nothing solid left.
3. When you want to make a new soup, simply use the liquid leftover as base! Do add water/stock/salt/pepper/etc as necessary, though.

Feel free to experiment, but I suggest sticking to root vegetables plus legumes is the way to go. They tend to survive best on above treatment.

 

[Biigoh]

 

[MadGreenSon]

I learned how to glaze pork chops from the back of a package of a rice side dish tonight.

You need 1 can of cranberry sauce, 1/3 of a cup of half and half.

Fry the pork chops in butter, get them more or less done, then remove them from the pan. Put the cranberry sauce in the pan and stir it around until it's fully melted. Add the half and half to the melted cranberry sauce and stir it in and let it cook for about two more minutes. Put the pork chops back in the pan, turning them over a few times as they cook a bit more to get the chops thoroughly covered in the glaze. Once they're fully covered, put 'em on the plate (I put them on top of the mushroom rice) and drizzle some of the remaining glaze from the pan on them.

This glaze is not overpowering to the flavor of the pork chops but instead enhances the flavor and adds a bit of an extra to it. Good stuff.

 

[Ilikebob]

Lapis legit cake, from my mom's cookbook.

Ingredient:
30 Egg yolks
350g of granulated sugar/castor sugar (Whichever you prefer)
500g of butter/margarine (Whichever you prefer)
50g of wheat flour
50g of milk powder
125g of sweetened condensed milk
1 teaspoon of spekuk spices
1 teaspoon of vanilla powder

How to bake:
Beat the egg yolk, sugar, vanilla powder, and spekuk spices at high speed for 30 minutes
Mix the butter and condensed milk for 30 minutes
Combine the mixture and add the flour and powdered milk, mix it well
Place 3 tablespoon of batter in buttered cake pan, spread it thin and bake it at 200°C for 5 minutes or until brown, repeat until you run out of batter.
Serve it in thin slices. (Don't want you to get a heart attack, now do we?)

 

[killyousweetie]

Do you love and know how to cook? Even if you don't know how, I want to give you an excellent soup recipe.

How To Add Rice To Chicken Soup
The recipe on this page is quite simple and you will be satisfied.

 

[Biigoh]

I think Gordon Ramsey in generally is an amazing guide... sure, there's no hard numbers... but he makes it look like an art to estimate proportions.

 

[Student of Zelretch]

Pollock? yeah, ketchup goes just fine with that. Also, I l'm going to try that fires sandwich, only with wings, tomorrow.

Edit: Tax
https://www.seriouseats.com/recipes/2011/01/wing-week-extra-crispy-thai-sweet-and-spicy-w.html
I like to add about 1 tbsp of garlic granules, double or triple the garlic (to taste), and change to about a quarter cup total of corn starch dissolved in half a cup of water to the sauce so it gets nice & thick. If you want to substitute port for the sherry or a 1:1 of white vinegar and sake for rice vinegar, it's fine, but otherwise i'd leave the liquids alone.

Then for the batter, make about 2.5 times as much dry as they say to mix up, and crack extra eggs as needed. This recipe has ruined most wing sauces for me, & the batter is crunchy without being too excessive.

Dinner tonight:

 

[Raven1138]

May as well make a pair of contributions from my personal favorites:

First off, Asian braised Pork Belly from the website Pixilated Provisions


Ingredients

• 2 lbs pork belly
• 2 tbsp sugar
• 1 tbsp brown sugar
• 1/3 cup water
• 1 cup sake
• 1 cup soy sauce
• 1 1/2 cups chicken broth
• 1 2-inch piece of ginger, sliced
• 6 garlic cloves, crushed
• 1 cinnamon stick
• 2 star anise
• 2 bay leaves
• 2 dried chiles de arbol
• 1 tbsp black peppercorn
• 4 scallions

Instructions

1. Preheat an oven to 325°F. Place the pork belly in a pot and cover with cold water. Bring to a boil. Reduce the heat and simmer for 15 minutes. Make sure to skim the foam.
2. Remove the pork belly from the water and cut into 16 equal square pieces.
3. In a dutch oven, mix the sugar and water over medium-high heat. Whisk until the sugar has dissolved. Add the pork belly and coat.
4. Add the sake, soy sauce, chicken broth, ginger, cinnamon stick, star anise, bay leaves, chiles de arbol, and black peppercorns. Bring to a boil. Cover and transfer to the oven.
5. Bake for 30 minutes . Add the scallions. Cover again and bake for another 30 minutes.
6. Increase the heat of the oven to 375°F. Remove the cover and bake for 40 minutes. Stir the contents every 10-15 minutes to help brown all sides of the pork.
7. After the pork has cooked, take a cup of the sauce the pork cooked in and placing it in a saucepan. In a bowl, combine 2 tsp cornstarch with 1 tsp water. Add that to the saucepan and whisk until the sauce thickens.
8. Serve the pork on top of rice and drizzle with the thickened sauce.

A pretty dead simple recipe that only really requires a good dutch oven and a free afternoon to let it braise. And the best part is that pork belly, while discovered, is pretty cheap unless you go nuts in trying to get an expensive quality of pork.



And on the topic of gourmet taste for bottom dollar, here's something from Guga Foods on Youtube on how to elevate a steak with a compounded butter using smoked bone marrow.



And the recipe from the description is dirt simple.

• 1 stick of salted butter, slightly at room temp for easier manipulation
• 3 peeled cloves of garlic
• 3 tbsp of smoked bone marrow (video has demos of how to prep the marrow and smoking techniques)
• 2 tbsp of crispy bacon bits (smaller the better)
• 1 tbsp of chopped parsley

All you have to do combine the ingredients in a hand mixer cup, use said mixer to incorporate the ingredients to a fine paste then transfer the paste to a sheet of cling film. Use the film to roll it into a nice tight log and put in the fridge to firm up. And if you are not using it all up that evening, it keeps in the freezer like a champ.

Much like the pork belly, more major supermarkets are starting to stock marrow bones. My best advice is to see if your butcher has packs of the long femur bones as those have the most marrow to extract. If you can get a canoe cut to them, then it will make your life even easier pulling out the Butter of the Gods

 

[Biigoh]

So, I have something like 170 pounds of ground beef in my freezer. Anyone got hot idea other than burgers for me?

Click to shrink...

 

[konamikode]

Speaking of efficiently murdering living creatures for the purpose of sustaining our bodies with their delectable flesh, behold!

http://platesbynate.com/entree/anime-meat/

This anime meat recipe seems pretty easy to do, and looks quite tasty :3

 

[Rakdos92]

Got a question for the thread. Yesterday was my birthday and as a gift my folks gave me a IKich Sous Vide machine along with some vacuum bags. So does anyone else here do any sous vide cooking and if so any tips, recipes or recommend pieces of kit to grab?

Click to shrink...

Well, there's the channel Sous Veve on Youtube. But my impression was while they do cook meals, they have also an experimental bend.

They tend to play around with various changes to details on how you can sous vede meat.

 

[UrsaTempest]

Tomato Onion Vegetable Medley Soup

The base recipe is here. It's actually good, I swear. Anyway, I like this recipe, because it doesn't take long. Should be done in thirty minutes to one hour - quick for homemade meal, which makes it great for breakfast. Hearty and savory. I use roughly 1 liter pot, and it makes two serving in reasonable condition, one serving if you're ravenous, and three serving with additional bulk staple (like if you eat it with rice, for example).

It should be noted there are no animal component of this recipe, but feel free to toss several meatballs and such if you want. Or boil an egg or a couple, too.

What You'll Need
1. A pot (I'll assume you use 1 liter pot).
2. A stove.
3. A stiff spatula that won't bang your pot (I suggest wooden ones)

The core ingredients
1. A quarter of onion (or half if it's a small onion)
2. A scallion (probably replaceable with leek)
NOTE: You can replace the above with anything onion-y, but those are the one I use the most.
3. Two small tomatoes.
4. One teaspoon of salt.
5. Third teaspoon of MSG.
6. Some cooking oil.
7. Water.

The bulk ingredients
The actual ingredients really depend on what's available on my fridge, see. But those are good overview.

1. A medium carrot, or two small ones.
NOTE: Replaceable with other sweet roots, I think. Like sweet potato. Or sweet 'hard' things, like pumpkin.
2. Two or three layer of small napa cabbage.
NOTE: Any brassica will do.
3. A handful of green beans.
NOTE: Other peas should do. You'll want something young, though.
4. Some greenies. I've used water spinach, bok choy, and others.
5. Two to four cloves of garlic.

Making the vegetable stock
1. Ready the ingredients within your reach.
2. Chop the entire scallion, put 'em to pot.
3. Cut the onion to half-moon shape, put 'em to pot.
4. Half the tomatoes, but don't add them to pot yet.
5. Add enough oil to the pot to coat the onion-y mix.
6. Add salt to onion-y mix as well.
7. Set your stove to high and try to caramelize your onion. Fail.
8. I mean, you probably can do it but look this recipe assume 30 minutes to one hour cooking time.
9. So just sautee 'em until they're a bit brown, then throw in the tomatoes.
10. Use your spatula to soften and deform the tomatoes.
11. It'll burn a bit, but that's alright. Keep sauteeing until it's just over the edge of burning.
12. Turn the heat off, add water until it cover 2/3 of your pot.

Cooking the bulk ingredients
The idea is pretty simple: you want to cook the hard part longer, soft part shorter. So, the first to go in are carrot and other root vegetable, or pumpkin. Then brassica, then beans, then leaf. Incidentally, if you find the above part questionable, you can just ignore it and add those ingredients here instead!

1. Peel and chop your carrot. Put 'em into the pot. And the MSG, too.
2. Turn the stove on high.
3. It'll take a while to boil, and even more time for the carrot to soften. Organize the ingredients. Take a quick shower. Shitpost on QQ. Whatever.
4. When it boiled, calmly chop the napa cabbage and put them into the pot.
5. Chop and clean the beans, and put them in as well.
0. At any time, try tasting the broth. It should taste savory already. If not, make appropriate adjustment. It's better to salt early!
6. Add greenies or herb or anything that required quick cooking if you have 'em. If not, proceed to the last step.
7. Peel garlic, cut the root part. Then smash them. With all your might. Put them into the pot. Turn off the heat.
8. Give a stir or two and taste the broth. Adjust as necessary. Maybe add some pepper, but in most case it's not really necessary.

 

[molemole]

Student recipes: Sort-of-pulav

• 1 cup rice
• Vegetables, whatever you wish to add, except...
• Onions, chillis, garlic
• Jeera (not sure what it is in English)
• Mustard seeds

Before starting wash the rice, add 2cups water to rice and keep it. Add the onions and chillis and garlic to oil in a pressure cooker and fry them, once they're done to your satisfaction (I prefer the onions brownish) then add the rice+water, and the veggies. Add a couple pinches of jeera. Close the cooker, wait for six whistles and you're done. Takes maybe half an hour counting prep time, but I have a small cooker so heating is fast.
Decently healthy if you add all veggies you can. Good cheap additions when eating are pickle, raita, or chili sauce.

 

[Student of Zelretch]

So, my usual thanksgiving family visit was canceled because they got 10 inches of snow yesterday & haven't had power in 28 hours now... so I made a psuedo-Aligot. Too filling, much stomach.

Start with 3 large or 5 small potatoes, peeled. Skins would make stirring a bitch. Boil those fuckers till you can crush em with a spoon. Drain the water from the pot, but leave the spuds in on low-medium heat.

Add in a third of a stick of softened butter and a 1/4 pound of fresh goat cheese. Stir it till it's kinda smooth, then add about a tablespoon of garlic granulates and a half tablespoon of salt, more to taste. You're not a bitch, no less.

Splash in a quarter cup or so of whole milk because you feel like it. It's starting to feel like a sludge, right? Good.

figure out it needs more cheese, so get about 1/4 pound of colby-jack out, cube it or mince or whatever, and stir that in. Is it a sludge that kinda sticks to itself but not the pot now? If not, add a little more cheese. If so, plate that & eat it. It tastes like gastric distress and gluttony, right? Good.

 

[DuskAtDawn]

I've never made quite as good a decision as when I decided to add half a cup of chocolate chips to my pecan pies.

Full recipe is 4 eggs, 1 cup each of sugar, (light) corn starch, and pecans, half a cup of melted butter and semi-sweet chocolate chips, a teaspoon of vanilla, and a pre-made pie crust, because fucking hell I hate making my own. Beat together the eggs, corn starch, sugar, and vanilla, then add and combine the melted butter, throw the chocolate chips and (chopped) pecans in an stir, then just pour it into the crust. Cook for about 50 minutes on 350.

Shake it to see if it's done - the edges shouldn't move, but the middle should jiggle a little bit.

So, yeah, just a basic pecan pie, but with chocolate in. It's a little sweet for some, so maybe add less sugar if you're not into that. Sadly, pecans are abnormally expensive for some arbitrary reason, so maybe try to pick those up on sale.

 

[Melmar]

So it turns out the only thing better than cranberry sauce is combining it with apple pie and cake.

Ya need:

1 21 oz can of apple pie filling
1 14 oz can of whole berry cranberry sauce
1 box of yellow cake mix
1 stick of butter

Preheat to 350 and spray a 13x9 pan with nonstick spray. Spread the apple pie filling in the pan first then top that mess with the cranberry sauce. You don't really need to be super precise so just kinda scoop the sauce out in spoonfuls and plop it on. Spread the cake mix evenly on top of that and cover as much of the mix as possible with the butter slices. You can also drop like, half a cup of walnuts or something on it if you want. Bake them shits for 50-55 minutes (careful, cuz any walnuts will start to burn in a hurry if you leave it longer than that) and you're golden.

I fully expected this to be good when I was making it but, damn did the flavors mix together well. I'll definitely be making this again in the future.

And to think I was going to go with a spice cake originally. Fool.

 

[Ilikebob]

Livercake? Now that's novel. Tell me more.

Click to shrink...

Swedish bullshitmagic that was.

 

[MadGreenSon]

Here's the slapdash recipe for shrimp scampi that I made for dinner tonight.

You need:
about a pound of shrimp (I buy 2 pound bags of peeled, deveined shrimp from Sam's Club, if you buy frozen, thaw what you need before starting and pat it mostly dry)
A bunch of lemon juice (I buy it by the bottle)
Minced garlic (I buy large jars of this every couple of months, I go through garlic like a fat kid through cake)
Butter (4 tablespoons)
Olive oil
1/4 cup of dry white wine (cheap works unless you want to drink it.)
Dried Parsely
Salt
Pepper
Pasta of some kind (I go with angel hair, personally, but you do you, you could have it over rice too, I guess)
Garlic bread (totally optional, but I like it)

Cook the pasta however you like to do it. I usually get the water going at a rolling boil in a pot that looks too big for the amount of pasta I'm cooking, stir the pasta in, put a wooden spoon across the top of the pot and let it continue to rolling boil for 8-10 minutes. The wooden spoon keeps it from boiling over. Might as well get it cooking before you start on the shrimp because the shrimp cooks fast.

Now, onto the shrimp!

First, get shit prepared.

Just go ahead and drop as much dried parsley as you want in the wine, more is better, and chop up two of the tablespoons of butter and drop that in there too and splash in about 2+ tablespoons of lemon juice.

Melt the other two tablespoons of butter with the same amount of olive oil in a pan on medium high, once the butter is melted, drop four heaping spoonfuls of minced garlic in there to saute for about a minute, it will start smelling really good.

Throw the shrimp in and hit em with plenty of salt and pepper

Stir that shit around until it looks mostly done

Throw in the wine/butter/parsley/lemon juice combo from earlier and stir it up.

Let that shit go until the alcohol has boiled off about two or three more minutes, max. This will also finish cooking the shrimp.

Pull it off the heat to rest while you get the other stuff ready then spoon it out over the pasta on each plate and make sure to get plenty of the liquid on there too as it will make everything extra fucking delicious.

Eat! You can usually clean the leftover butter-garlic sauce with the garlic bread, which is also super delicious.

 

[Garahs]

I did an experiment for an appetizer based on one I got from my mom. It came out pretty well and is really simple to do. I might revise this as I play with it more.

Bacon-wrapped Teriyaki Chicken Bites
What food you need:
Boneless chicken - cut into about an inch round cubes
Bacon slices - cut them in half and they should be long enough
Teriyaki sauce - I used a bottle of this, but I imagine a different type would work as well: https://kikkomanusa.com/homecooks/products/products_hc_details.php?pf=01455

Instructions:
Marinate that chicken, I put it in a sealed container and let it marinate for a full 24 hours

Take a cookie sheet and put some tin foil over it for easier cleanup.
Then put a grate over that for the chicken bites to sit on for baking.

Wrap the chicken bite with a half bacon slice and skewer that shit with a wooden toothpick or skewer and put it on your grate
Preheat oven to 450º F
Bake them for 15-20 minutes or until cooked thoroughly (I will have to try flipping them halfway for a more complete browning)

Done! (Bribe someone into doing your cleanup for you.)

 

[Melmar]

Imma share my favorite cookie recipe just cuz.

Cranberry white chocolate chip cookies

1 cup + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of old fashioned oats
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup granola (optional cuz I can never find that shit at the stores in town and it doesn't make much difference anyway)
1/2 cup softened unsalted butter
1 egg
1 teaspoon vanilla

It's another easy peasy recipe...sy.

Preheat to 350° F. Hit your cookie sheet with the spray or line it with one of those cooking paper things if you got 'em. Dump your dry ingredients in a bowl and plop the egg, butter, and vanilla on top of that. Mix them shits well and drop it on your cookie sheet in one inch balls.This should net you about twenty cookies, more or less, depending on how big your balls(ha) are.

Supposedly, this recipe bakes for 8-10 minutes but, that's a damn lie cuz it always takes longer. (I wonder if it's the lack of granola...? Eh. I'm not going to the damn city to look for it.) I check 'em once the time's up and let it keep going until they've browned up a bit. Just keep your eye on it and it'll be fine.

I baked a crap ton of these today to give out a Christmas because they're really good and all that.

 

[Student of Zelretch]

Waffled calzone

3 cups flour
1 tsp yeast
1 cup water (warm but not hot)
1/2 cup baby portobello mushrooms
1/2 cup red onion
1/2 bulb garlic
4 leaves fresh basil
2 TBSP butter
1/2 cup marinara (or your preferred pizza sauce)
1 cup grated mozzarella

CRUST
1. Proof your yeast in 1/3 the water.
2. In a large bowl, combine the flour, yeast, and salt. Add the remaining water and mix until the dough is shaggy and most of the water has been absorbed. Turn the dough out of the bowl onto a lightly floured counter and knead until it is just blended but not too smooth. Cover the dough with a damp towel or plastic wrap and let it rest for 10 to 15 minutes.
3. Knead the dough until it is fairly smooth.
4. Coat a bowl with the oil, add the dough to the bowl, and turn to coat. Let the dough rise in a warm place, covered with plastic wrap, for 2 ½ hours, or until nearly doubled in size.
5. Dust your work surface with more flour. Punch down the dough, divide it into 2 pieces, place the pieces on your work surface, and form each into a smooth ball. Allow the pieces to rest for 5 minutes, covered by a cloth or plastic wrap. When you are ready to waffle, remove the wrap and roll out 8-inch pizzas, pulling gradually on the dough to expand it. If it resists, let it rest for 5 minutes before continuing.

TOPPING
1. Dice the veggies, keeping the shrooms separate.
2. Throw the garlic, onion, and butter in a hot pan for 10 minutes.
3. Add in the mushrooms, the cook until they're brown & starting to shrink. The onions should be partially caramelized. Remove from heat.

Assembly:
1. lay out the pizza crusts next to each other, to figure out which is wider. That will be the base.
2. Put half the cheese in a layer on the base.
3. put the topping on top of the cheese.
4. Put the sauce on, then put the basil on.
5. Top with the rest of the cheese, making sure there's a thorough coating around the edges. This will help ensure a seal.
6. Put the top disk on. There should be enough room on the edge to press them together, which you should do as best you can.

Cooking:
1. preheat your waffle iron to it's highest setting.
2. Add either butter or your preferred method of keeping things from sticking, then carefully maneuver the calzone onto the iron, centering as best you can.
3. close the iron lightly, letting gravity press down. If you force it, there will be leaking and I will laugh at you.
4. leave the calzone in there for about 10 minutes, or until you smell the dough being as done as you like. it's fine to occasionally open the iron; If you do, when the top is about half golden brown the calzone is done. For me, this was around 12 minutes.
5. CAREFULLY maneuver the calzone out. It may not want to come; finesse is better than force here. That said, it will be heavy.
6. If making more than one, put the rest in a 200 degree oven to keep warm while the rest cook.
7. Serve.

Spoiler: iphone camera send big picture.

 

[Biigoh]

Soo...

This is a easy recipe.

Recipe is variable.

You has your peanuts, I like to add beans to this.

You has your onions (small whole or halfed), garlic (crushed), ginger (a chunk), carrots (washed, peeled and sliced), and lotus root (washed, peeled and slice thin).

You has your meat (I used a country cut pork rib)

Soak your peanuts for 8-12 hours.

Drain and put all ingredients into pot, add lots of water~

Boil. Once the water is boiling hard for 10 minutes, slowly lower the heat down to medium low... making sure it stays at a low boil.

Keep the low boil for 2.5+ hours.

Add soy sauce to taste.

Take meat out and cut if necessary...

Spoiler: pictures

 

[ExquisiteTopHat]

Can anyone recommend a good chicken recipe that can be made with an instant pot? Ended up with a bunch of whole chickens because of the quarantine.

Click to shrink...

I use this, when I need to cook a lot of chicken quickly. You will need to butcher the birds, but the bones and gristle make great stock after roasting, which you can substitute in for the water in the following recipe.
https://www.foodnetwork.com/recipes/food-network-kitchen/instant-pot-greek-chicken-bowls-5453420

Edit- the use of red pepper flakes isn't strictly necessary, but the use of paprika kind of is. Smoked paprika or other variations are fine, though.

 

[Stephen the barbarian]

Can anyone recommend a good chicken recipe that can be made with an instant pot? Ended up with a bunch of whole chickens because of the quarantine.

Click to shrink...

here's some quick recipes i found on google, i haven't tried any of them
https://www.spendwithpennies.com/instant-pot-chicken-noodle-soup/
https://pinchofyum.com/instant-pot-chicken-cacciatore
https://sweetandsavorymeals.com/instant-pot-mongolian-chicken/
https://kristineskitchenblog.com/honey-garlic-instant-pot-chicken-breasts/
https://rasamalaysia.com/honey-garlic-chicken-instant-pot/

 

[Raven1138]

For people with some spare ground pork, here is a recipe from SortedFoods:Chinese Dumplings with Hot Chili Oil

I have made these and it is pretty easy. More so if you go with store bought wonton wrappers, which the boys mentioned is perfectly acceptable. And the best part is these freeze like a champ, making it a perfect lockdown food stash.

And here is the video of the dumplings, along with two other variants:

 

[Biigoh]

Can anyone recommend a good chicken recipe that can be made with an instant pot? Ended up with a bunch of whole chickens because of the quarantine.

Click to shrink...

Water (enough to cover chicken thigh), chicken thigh, some crushed garlic, some ginger, spring onion...

Boil for 10 minutes, throw away spring onion... lower heat to low slowly... and slow boil chicken for 1/2 hour to hour...

Remove chicken and then increase the temp, bring back to boil. Throw in some cut cabbage leaves and boil for 5 mins add the chicken back... season with soy sauce to taste.

Soup with melt in your mouth chicken

 

[Melmar]

Yo, ya'll like pineapple? You do? That's disgus- uh, I mean then here's a recipe for pineapple upside down cake.

2 tablespoons of butter, melted
1/4 cup of packed brown sugar
6 garbage pineapple slices from a 20 oz can, save the juice
6 maraschino cherries
1 box of yellow cake mix (Betty Crocker's super moist mix works really well)
1 cup of filth pineapple juice
1/2 cup vegetable oil
3 eggs

Heat your oven to 350 F. Get you a 12 cup bundt pan and pour the melted butter all along the bottom then sprinkle the brown sugar as evenly as you can over the butter. Line the bottom of the pan with your trash pineapple slices then get your cherries and plop those bad boys in the pineholes.

In a big ol' mixing bowl, beat the cake mix, sewer water pineapple juice, oil, and eggs together. Now you can beat it with an electric mixer on low til it's moistened and then on high speed for two minutes but, there's so much liquid that doing it by hand is super easy so you don't have to. Less messy too, y'know?

Pour the sludge mix over the fruit and bake 40 to 45 minutes or until it's golden brown and springy. Cool that shit in the pan for 10 to 15 minutes, loosen the sides with a knife (don't forget to loosen the inner ring of the pan too or it'll rip your cake's guts out), and dump it out on a heatproof plate. That shit should be incredibly moist and (allegedly) good.

Now, you might be wondering why a man with such a subtle, understated disdain for pineapple would make a pineapple upside down cake. It's my mom's favorite so I make it for her birthday and the rest of the tasteless curs family like it too.

My apartment smells like pineapple. Eeeeewwww...

 

[Biigoh]

 

[Dogcatt]

I'll post a recipe, its not a really complicated one though XD just a stirfry

you'd need potat, carrot, peas/sweet corn or both (frozen works too as its fried not boiled), rice, Budder, oils. Just portion it to how you like it, one carrot one potato and a reasonable amount of sweet corn etc is enough for one person.

I normally make a batch with one or two potato's, two or three medium sized carrots, about a fifth? Roughly a fifth of a cup of sweet corn and peas then a portion of rice. It's hard to do measurements for me as i do it mostly by eye x(

i like to use sesame seed oil but you can use olive too, put some in a skillet and add some salt and pepper.

the recipe is incredibly simple so you don't really need many directions, boil the rice and put salt pepper into a skillet along with sesame seed oil or olive if you'd like. Potato's and carrots in first as they cook the longest but there's nothing wrong with adding the peas and sweet corn too (if frozen you might want to soon). About 5-8 minutes in you'll want a small spoon of butter to spread over it as butter doesnt spread well in a hot skillet. After the potato starts to brown you just add the rice, mix it a bit and let it go. If in doubt add more salt or even water whilst cooking as you like (Wouldn't recommend adding too much water at a time as you can drown the ingredients... Aka like how frozen sweet corn when boiled loses its flavour. I sometimes add oil or water mid cooking anyhow xP)

It should take around 15-20 minutes to cook, or thereabouts. If in doubt have a bite of the potato, it should break apart in your mouth... if its solid let it cook longer. I've never added soy sauce etc to the recipe but I doub't it'd be too bad.


I sometimes do something similar with a egg chicken stir fry recipe where i just break an egg over the top and mix it into the rice. Wouldn't recommend doing it in some countries like America though as they aren't vetted like eggs in countries like the uk or japan for example. Lion mark for the uk and just about any egg is fine for japan.

Only thing is when you do the egg this way it makes the rice look dirty, it still tastes nice though and it's better than putting egg in a microwave. Savages
hope is good?

 

[Casualfarmer]

Casual's Fried Chicken

Dredge:
1/2 tablespoon salt
1 cup all-purpose flour
¾ cup yellow cornmeal
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper

Other
Chicken
Buttermilk
Eggs

Just mix all the dry ingredients up in a bowl. Its actually originally a recipe for a shrimp po-boy dredge, but it tastes great on chicken too. Basically everything you need to fry, the cornmeal gives it a nice texture, and all in all its just a great tasting dredge. It stores forever too, so you can make it in bulk and keep it around. The only problem with this is that its easy to overcook. You want this light, because it doesn't taste as good if it goes dark brown. I know this from experience. Do not overcook.

I use breasts most of the time, so what I do is pound it out. That gives you an even cook, and lets you cut it into more manageable pieces if your pot is small.

An hour before frying, give your chicken a hit of salt and pepper. You can obviously do this before hand too, like a day in advance. Then, you'll need Buttermilk and an egg, going 1 egg to 1 cup buttermilk. For two chicken breasts, you'll only need the one cup and one egg. You can obviously do other meat, but I haven't done any with the bone in yet.

Drop the chicken in your dredge, then go to the buttermilk/egg, then back to the dredge. This makes your dredge stick to the chicken better. I've done doing both coatings "wet" but if you do that it'll come off the chicken real easy.

Heat your oil to 325 F. I use peanut oil myself, which also adds flavour to what you're frying, but any other neutral oil should do. Don't go above 350, or the dredge will burn/overcook before the chicken is done.

You can either go deep fry, which is what I tend to do, or you can shallow fry in the pan.

I always, always use a thermometer for internal temperature of at least 165. 165 is cooked chicken. If you don't have a thermometer, Its pretty difficult to tell when its done, as it can take anywhere from 5-8 minutes, and you want it just right, no overcooking or undercooking. A good kitchen thermometer is so, so worth it. They're like $20. One of the best purchases you will ever make. I consider it essential to the kitchen.

When its done, and still hot, you can do one of two things. You can just toss it in a hot sauce of your choice: I'm a fan of Marie Sharp's Sweet Habanero, so I just toss it or dip it in that. You could leave it plain, which is also a fine choice. The breading itself has a very nice flavour, with a tiny, tiny bit of heat.

In any case, transfer to a wire rack to cool for a little, and drip off any excess oil.

You can eat this with your potato of choice, or you can make this into a sandwich. Both are, again, great choices.

And now or some accompaniment:

Berry Sweet Tea
Blueberries 1/2 cup
Blackberries 1/2 cup
Raspberries 1/2 cup
Strawberries 1/2 cup
Sugar: I normally use about 2/3 a cup, but its to taste.
I use 2L of water, or about 8 cups.

With tea this will make you about 4L/a gallon of drink in total.

They do not have to be fresh berries, I use frozen. I've actually got a fruit medley pack I use, it has every berry up there and I don't have to measure anything, I just dump a pack in. Its cheaper to buy the medley pack if you can get it, TBH.

Chuck your berries in a pot with the water, bring to a boil, then down to medium heat. Mash the hell out of those fruits, and use the back of a spoon to burst any blueberries, or they won't properly flavour your drink. Low boil it for about an hour or so, and then add the sugar and give it a taste. it should be fairly sweet, as the tea really takes the sweetness down.

I normally strain mine after this, as I'm not much a fan of the mushy fruit, but blending it is an option if you don't mind the pulp. I wasn't a fan, but my mom liked it.

Next you brew yourself some black tea. Most kinds will do, really. Then you mix to taste. I use a 50/50 black tea to berry mixture, and stick it in 1L mason jars, 4 jars at a time. Then you pour it out when you want it.

Now, I'm Canadian, so this is at best "southern inspired", but we certainly liked it.

Additionally, though its completely different than what I posted, I have been using so many of Andrea Nguyen's recipes. I cannot recommend checking her out enough, her books are fantastic, and basically every recipe in there is a winner. Asian Dumplings especially is amazing, her Gyoza are 10/10. If you're looking to add any Asian fare to your table, go look at her stuff.