Aces High Bulletin Board
General Forums => The O' Club => Topic started by: goat10 on March 25, 2001, 04:50:00 PM
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I had a bright idea today.
Give us your hot recipes if you cook.
Come on a pilot needs to eat!
This one works for me.
Chicken Stir Fry
4 Chicken Brest Cut into 3/4 “ cubes
1 cup Lite Soy Sauce (any Soy Sauce will do)
2 tbl spoons of Balsamic vinegar
2 tbl spoons of Worcestershire sauce
2 tbl spoons of your favorite pepper sauce
1 cup of a good fruity white wine, one you like the taste of
3 large cloves of garlic, crushed or minced
½ of an onion chopped fine
4 Bay leaves
2 teaspoons of Chrervil, this may be hard to find, Parsley is OK
1 teaspoon of rosemary
Combine everything but the Chicken in a saucepan and heat to a low boil.
Simmer for about 15 min. then cool the mixture.
Add the Chicken and let marinade for about half an hour to an hour.
Drain off excess liquid and stir-fry.
Stir-fry your favorite vegetables and add over rice.
If you can find Chervil then you have found the key, I love the stuff!
PS: this will also work on Beef.
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I Hate It When That Happens!
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1 Box Kraft Dinner
water
1/4 cup butter
1/4 cup milk.
Oh wait... this prolly doesn't qualify. (http://bbs.hitechcreations.com/smf/Smileys/default/wink.gif)
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Sean "Lephturn" Conrad - Aces High Chief Trainer
A proud member of the mighty Flying Pigs
http://www.flyingpigs.com
Check out Lephturn's Aerodrome (http://users.andara.com/~sconrad/) for AH articles and training info!
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order 1 pizza bring your own beer (http://bbs.hitechcreations.com/smf/Smileys/default/smile.gif) or beg
the wife for something to eat (http://bbs.hitechcreations.com/smf/Smileys/default/smile.gif)
does that count ?? (http://bbs.hitechcreations.com/smf/Smileys/default/smile.gif)
DRILL
[This message has been edited by DRILL (edited 03-25-2001).]
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514-768-1171
medium pizza with everything on it please (http://bbs.hitechcreations.com/smf/Smileys/default/smile.gif)
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open freezer, remove frozen burrito, toss in microwave, burn fingers removing, burn mouth eating. Repeat as needed.
Beverage optional. Wine prefered.
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Anyone like SPAM? (reaches for the old dusty 'special' cookbook)
(http://bbs.hitechcreations.com/smf/Smileys/default/smile.gif)
-Westy
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Man, you guys eat like I do (http://bbs.hitechcreations.com/smf/Smileys/default/biggrin.gif).
BAAAD BAAD people! (http://bbs.hitechcreations.com/smf/Smileys/default/biggrin.gif)
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Baron Claus "StSanta" Von Ribbentroppen
9./JG 54 "Grünherz"
"You filthy piece of distended rectum! DIE allierte schweinhund!"
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Terrine de Foie Gras
2 Pounds Foie Gras (preferably Goose)
1 Bottle Sauternes (if you can get it, one of those half-bottles [splits] is good for cooking; in a pinch Armagnac will do).
Keep foie gras in ice water in fridge for 24 hours.
Remove the main vein from each lobe, and chop into large chunks. Place foie gras into a terrine and pour in some Sauternes. Marinate overnight.
Preheat oven to 220 degrees Fahrenheit.(105 C). Stick a meat thermometer into the middle of the terrine. Cut out a piece of cardboard to fit inside the terrine, and wrap it in cellophane.
Cook until the center is _precisely_ 115 degrees Fahrenheit (52 degrees Celsius), about a half hour. If you have to err, overcook rather than undercook. Nobody likes raw liver.
Remove from oven. Drain off and reserve the fat. Place the cardboard in the terrine and put a few modest weights on top (I use two 12-oz cans.) DO NOT OVERPRESS. Let it compress for about an hour.
Remove the cans and the cardboard, and pour the fat back on top. Place the terrine in the fridge for another day.
Enjoy!
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semperfi's ultimate flying treat:
1 Bag Nacho Doritos
1 2 Liter bottle of Pepsi (or prefered drink, I'm under-age ya know (http://bbs.hitechcreations.com/smf/Smileys/default/biggrin.gif)
Domino's pizza on special events night
Enjoy!
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Semper Fi, Do or Die! Kill, kill, kill!!!
(http://bbs.hitechcreations.com/smf/Smileys/default/wink.gif) (http://bbs.hitechcreations.com/smf/Smileys/default/biggrin.gif)
[This message has been edited by texace (edited 03-25-2001).]
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Vulcans AH Roll (c) 2001
One roll (pick mould off first)
One Hunk of cheese (trim mould if necessary)
Vegemite (black yeast extract for you foreigners)
Carefully split roll, spread excessive amounts of vegemite inside roll, insert cheese, Microwave on meganuke level for 30 seconds.
Wash down with Beer.
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One Fresh salmon or Tuna (both if possible)
Cut into tiny slivers
Dip in soy sauce & eat raw.
Wash down with SOBE's green tea. *drool*
Oh... cooked?
1 salmon (or tuna)
1 cup of red wine (white wine if tuna)
4 tablespoons of honey mustard
half cup of grinded herbs
1/3rd cup of soy sauce
Mix the above ingredients (except the fish). Cut fish into thick, long rectangular pieces. Leave fish in sauce for 1 hour.
Then place a pan in the fire, grease it with veg. oil (lightly). For BEST taste, pierce the fish on sticks (I dont know the name in english.. those sharp ended sticks you grill marshmellows in a fire when you're camping) and place the fish in such a way that they hover over the metal pan (tis tricky, but its worth it). This will prevent the fish from overcooking or accidental burning.
Serve with chilled wine or hot tea or coffee.
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Cheerio's
Chocolate biscuits
Beer OR coke
...
Oh yeah, sometimes hot food too, Pita(Khebab) or Hamburger (http://bbs.hitechcreations.com/smf/Smileys/default/wink.gif)
Saw
[Mass]
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Snails + Butter + a lot of garlic (http://bbs.hitechcreations.com/smf/Smileys/default/biggrin.gif)
And no I don't eat frogs I'm not a canibal (http://bbs.hitechcreations.com/smf/Smileys/default/smile.gif)
(http://saintaw.cyberspace.be/straffo_sig.gif)
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Real men only need liquid nutrition.
(http://www.paulaner.de/e/pics/illu_wb_naturtrueb.jpg)
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Raubvogel
LuftJägerKorps (http://www.luftjagerrkorps.com)
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(http://www.hotpockets.com/hp_products.jpg)
HOT POCKETS (http://www.hotpockets.com/)
(http://www.corona.com/images/celogotype.jpg)
CORONA XTRA (http://www.corona.com)
A FEAST FOR KINGS!!![/i]
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I have a great recipe for Chicken Jalfrezi. (http://bbs.hitechcreations.com/smf/Smileys/default/smile.gif)
And no I don't eat frogs I'm not a canibal (http://bbs.hitechcreations.com/smf/Smileys/default/smile.gif)
LOL nice one. (http://bbs.hitechcreations.com/smf/Smileys/default/biggrin.gif)
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Originally posted by Dinger:
Terrine de Foie Gras
overcook rather than undercook. Nobody likes raw liver.
Enjoy!
You have obviously not tasted, fresh from the kill, warm, raw, North American Bison liver flavored with bile (http://bbs.hitechcreations.com/smf/Smileys/default/wink.gif)
Been some 30 odd years ago and I can still taste it when I think about it.
But pickled tongue! Now there is something to sink your teeth into.
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OhNooo
smile awhile
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First, shoot a free range pheasant...and don't hit him too hard. Key on the white ring around his neck, lead that and you won't tear up the meat.
Filet pheasant.
Dredge pieces in flour highly seasoned with salt, pepper, paprika, herbs de provence, poultry seasoning and some red pepper.
Heat 2-3 Tbs Olive oil and some minced garlic in fry pan. When oil is hot, brown pheasant pieces on both sides for about 3-4 minutes each side. Remove to warming oven.
Add about 1/3-1/2 cup chopped shallots to fry pan, stirring around for 2-3 minutes. Add 1- 1 1/2 cups coarsely chopped mushrooms, fry another 3 minutes.
Deglaze pan with 1/2 cup Marsala wine. Add 1/2 cup Chicken stock and 1/2 cup cream, another good slug of Marsala. Stir in salt and pepper to taste. (I usually toss in a bit more herbs de provence right here too, rubbed between the thumb and fingers to "fine" them a bit.)
Reduce to a slightly thickened sauce, add pheasant pieces, allow to reduce further to a medium thick sauce, turning pheasant pieces to cover throughly.
Server over wild rice or pasta with a chilled white wine.
Life is good.
(http://bbs.hitechcreations.com/smf/Smileys/default/biggrin.gif)
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Its no secret here that I'm MR.Mom 3 outta 7 days a week...wife works long hours on the days she works, 12 hours shifts (combined with commuting shes away 14 hours a day).
I usually make stuff from scratch, Chicken and Dumplings (I use Bisquick for dumplings), Tuna noodle casserole, but my all time favorite is an easy dish to make!
(4) Chicken breasts
(1) Can of Cream of Chicken or Cream of Celery soup
(1/2) lb of Swiss Cheese
(1/4) of butter
1 cup of Croutons
(1/4) cup of white wine
Place the Chick breasts into glassware, then slice swiss cheese thinly and place over the top of the chicken. Mix wine and soup together and spoon over the top of cheese. Add croutons, and drizzle melted butter over the croutons. Bake for 30 min. (depending on thickness of chick breasts).
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sheesh what a bunch of girls - hmpff cooking.....what a bunch o pansies... (http://bbs.hitechcreations.com/smf/Smileys/default/smile.gif) ok that said here's my recipe:
assyrian rack of lamb
1 large onion (white or red)
2 or 3 cloves of garlic
1 teaspoon dried basil
1/2 cup pomegranite juice
1/4 cup dry red wine
1/2 teaspoon salt
1/2 teaspoon pepper
2 racks o' lamb, each with about 8 or 9 ribs
----- directions--------------
- Puree everything but the lamb(obviously) in the blender.
- Rub some mixture into the lamb and place meat into a s shallow glass pan and pour the rest of the mixture over it.
- cover and refrigerate over night
- bring the meat to room temp.
- preheat oven to 450
- wipe off excess marinade.
- place the racks in a roasting pan and roast for 15-20 minutes for medium rare.
*** important: don't overcook this or you will be wasting your time.
serves 2 fdb's or 6 regular people
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One foot
One mouth
Insert repeatedly until you die...
(http://bbs.hitechcreations.com/smf/Smileys/default/tongue.gif)
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Ripsnort - I'm dying quickly enough WITHOUT eating that much cheese and butter at once!
When I get home I'll post my mom's recipe for green chile chicken enchiladas... I love to make 'em, but my wife doesn't like 'em... so maybe you guys can give 'em a try.
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EASY CARAMEL BANANAS AND OATS AND CUSTARD.
Melt some butter in a pan add a few teaspoons of brown sugar, cook on a medium heat for 5 mins, add some porridge oats then after a few minutes chopped banana's. Make thick custard in your favourite manner then spoon oats/banana's on top.
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Bring it on Katzer!
Sounds good (http://bbs.hitechcreations.com/smf/Smileys/default/biggrin.gif)
Ripsnort my hart just stoped reading that one. mmmmmmmmmmmmmmmmmmmmmmmmmmmmm mmmm
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I Hate It When That Happens!
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mmm... enchiladas:
(Kratzer didn't pay off yet, and I'm hungry)
Corn Tortillas
1 Bird
Cheese
Some poblano peppers
onions
flour
Coriander Seed (ground. better yet grind it)
Cumin
Salt
Pepper
garlic
butter
Carrots
Celery
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Toast the poblanos on a frying pan and chuck 'em into a paper back (closed) for about 30 minutes. Remove the skins and seeds. Chop 'em into strips.
Throw the celery, carrots, an onion, the bird, and whatever else you can think of into a pot full of water and boil for about 1 1/2 to 2 ours. Remove the bird, and strip the meat from the bones. Pop the bones back in, and let it go some more, depending on how hungry you really are. Finally, strain out the solid ingredients and take the liquid stock.
In a pan, fry up a little butter, some garlic, the groun cumin and coriander seed, then mix about a cup (maybe less) of flower with stock, until it's a paste. Add that the the pan, along with the rest of the stock, and mix it up well over low heat.
The roux should cook up.
Meanwhile, shred the cheese and chop up the onions.
Now you get an enchilada dish of some sort, and you set up the assembly line: dip the corn tortilla into the Roux, pull it out, put some chicken in, some onion, some cheese and some poblano pepper, then roll up and put in the casserole dish. Repeat until you've filled just about every dish you can get your ands on; then pour whatever's left on top. Cook at 350 or so for about 20 minutes.
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See... now those sound good... I like stuff spicy myself, but this recipe is great for when you have people who are into a milder taste, and they are really great anyway...
Kratzer's Ma's Enchiladas
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What ya need:
2 boneless chicken breasts
12oz chicken broth
8oz chopped green onions
sliced black olives
grated monteray jack cheese - however ya like...
chopped green chilis (i just use the canned variety)
cumin
corstarch
Boil the chicken (if you have already cooked or leftover chicken, yer set), drain and chop/shred it. Add in green onions, olives, and cheese (save some cheese for toppin') (off of heat), and mix it up (gotta get dirty and put in yer hands).
in a separate bowl over low heat, mix the broth and the green chiles with salt and cumin to taste. thicken the broth with cornstarch and COLD water (see instructions on the cornstarch)... add enough to make it the consistency of syrup.
pour enough of this mixture (but not all!) over the chicken mixture and mix it until it all clings together.
In a glass baking pan (I use a 13x9), pour enough of the remaining sauce to cover the pan bottom.
Heat up the tortillas in the microwave so they roll easily, and put a spoonful of the chicken mixture in each tortilla (hell, if you can't figure this part out... i don't know what to tell you), roll 'em, and put 'em in the pan. When the pan is full, put the rest of the sauce in on top, and top with more cheese, olives, green onions...
back that mofo at 350 until it is bubbly and the top is barely beginning to brown (about 30min)... my Ma recommends covering it with foil for the first 20 minutes to keep it from dryin' out.
viola... enjoy!
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Kratzer....that is the girliest thing I have ever seen you post, and you will never live it down (http://bbs.hitechcreations.com/smf/Smileys/default/wink.gif)
(my sauerbraten recipe will be put up tomorrow when I can see to type (http://bbs.hitechcreations.com/smf/Smileys/default/biggrin.gif))
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Raubvogel
LuftJägerKorps (http://www.luftjagerrkorps.com)
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If I want to eat well, I cook...
hehe
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That ain't fair Toad. That's just a tease for anybody who's had pheasant and no longer can get them. (http://bbs.hitechcreations.com/smf/Smileys/default/smile.gif)
I enjoy reading recipes and culling ideas. I don't like to try recipes so much as I like to steal bits and pieces out of them, but I am looking for a surefire fish taco recipe. It's so simple that it shouldn't be a problem to come up with something good, but for some reason I don't feel very experimental in doing that. I culled through a number of recipes and made some awhile back but I was missing something and I couldn't put my finger on it. It's been about 10 years since I've had a good fish taco. I'm in the soft fried corn tortilla and shredded cabbage school of fish tacos. I'm favorable to batter fried fish but also like grilled fish. If you have a proven winner of a fish taco recipe that fits my bill, please share it with me. I'm particularly interested in the sauce which usually involves various combinations of sour cream, mayo, or yogurt.
Here's an official HTC recipe for breakfast tacos that we have at the office once in awhile. It's a good way to clean out your fridge because you can omit stuff or throw different stuff in and come up with something good.
Flour tortillas
Eggs, milk, cream or whatever you make your scrambled eggs with
Breakfast sausage (I like the hot variety of Jimmy Dean for this)
Diced onion
Diced bell or poblano pepper
Minced jalopeno if desired
Chopped mushrooms
Diced seeded tomatoes
Fresh cilantro(dried will work but it's lacking)
Garlic powder(more power to you if you use fresh but be careful not to overpower it)
Chili powder
Ground cumin
Salt
Pepper
Shredded cheese- cojack, cheddar, pepperjack, it's all good
Omit, add, or substitute whatever's practical. Potatoes, green onions, olives, pimientos, whatever. Proportion the ingredients according to your likes.
Start browning the sausage and add the onion and peppers. Cook it up and season to taste. Add the mushrooms and cook them down followed by the tomatoes and then the cilantro. Set aside and drain the juice. Scramble the eggs until just about done and then fold the sausage mixture in along with the cheese until melted. Serve on warm tortillas with salsa. I like to use a commercial black bean and roasted corn salsa that goes very well with this.
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Doug "Pyro" Balmos
HiTech Creations
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Hi Goat10, Great Thread (http://bbs.hitechcreations.com/smf/Smileys/default/smile.gif)
My Favourite....
Beef Stroganoff (Note Imperial or Metric - Dont mix).
50g/2oz Butter
1 Onion(s) (Big if you like onion smaller if you don't)
1kg/2lb Fillet Steak
225g/8oz Mushrooms (More if you like mushrooms less if not)
150ml/5fl oz Sour Cream
Salt/Peper to taste.
Chop Onion(s) (Not to fine)
Slice Mushrooms
Cut Steak into Thin Strips
Melt Butter in Frying pan
Add Onion & Fry for about 5 minutes
Add Meat & Fry for about 8 minutes (Or until almost cooked)
Add Mushrooms Fry for another 4 minutes
Stir in Sour Cream, Salt & Pepper
Mix Thoroughly
Heat through Gently
Enjoy.
Very little washing up (Cooks in 1 pan) = more flying time
TTFN
snafu
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Man, you guys keep going! Cut and paste, cut and paste.
Some great recipes here.
Yep, I cook too.
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A good Doner Kebab with plenty of chilli and a good ale to swallow it down with (http://bbs.hitechcreations.com/smf/Smileys/default/smile.gif) (Skuzzy takes note).
(http://www.btinternet.com/~nexx/spitfire.jpg)
Regards
Nexx
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That sounds like most of my cooking, Pyro...
"So... what've we got?"
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MMMMMMMMMMMMMMMMM, HTC breakfast tacos!!!!!!
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Nathan "NATEDOG" Mathieu
Art Director
HiTech Creations
-=HELLFIRE SQUAD=-
".... And on the eighth day, God created beer. "
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It just dawned on me that I have an untapped resource here...
Who has a good scratch salsa recipe? I am on a quest for the ultimate salsa, and after years of searching I have decided that I'll have to make it myself.
Anybody out there dabble in this madness?
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But of course Kratzer
Salsa isn't a science, it's an art.
So get your ingredients:
Fresh Tomatoes (as real as you can get them. Vine-ripened organic ones taste the best, but work with what you got)
Onions
Hot peppers (you choose type and payload)
(you can also add some mild peppers too for flavor -- just stay clear of the bell pepper)
Fresh Cilantro
Limes
garlic
ground coriander seed
ground cumin
salt and pepper to taste
Parboil the tomatoes (bring water to boil, then chop throttle and keep it just below boil) for about 30 sec, then pop them into ice water. Remove the skins, and seed them (chop off top and bottom, punch out the seeds and juice).
Dice onion, and rinse it. (they claim this prevents the onion from taking over the salso)
Chop up the tomato. I stick the onion and the tomato in a colander to let them drip off excess water.
Remove the seeds from the peppers, if you can peel them too, great. The peppers are hot in two ways: the initial kick comes from the flesh, and the sustained burn comes from the seed. I like my salsa damn hot, and seeding the peppers allows me to put more punch in the initial blast without causing lasting damage. Think of it as the neutron-bomb approach.
Dice everything that can be diced (if you're lazy use a foodprocessor. better yet, blend the garlic, peppers and maybe cilantro with the lime juice, and foodprocess coarse everything else), mix together, put the cumin, coriander seed, salt and pepper on top, along with the juice from the lime, and serve.
For your straight-up salsa, I'm convinced this can't be beat.
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Sounds terrific!
Now... about the hot and mild peppers...
Suggestions? I really like those smoked jalepenos... chipotles, right? Can you get other peppers smoked? What is going to be not-burnin'-my-girly-mouth hot, but good and flavorful and spicy?
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Now, if you're gonna make chipotle salsa, you'll need to go for darker tones.
Well, ok, some just chuck 'em in instead of regular chiles.
Still, chipotles have a strong, distinctive flavor, and one that, for me would overpower the brassy notes of a fresh vegetable salsa. Anyway, a little chipotle goes a long way, so you don't need to worry about a non-mild version, just use less and the flavor will be pretty much the same.
I'd go for (although some would say that using cooked ingredients makes it no longer a salsa) the following:
Use stewed tomatoes instead of fresh ones (the chipotles are in some sort of tomato sauce already), and in addition to chipotles use reconstituted mild dried peppers (bring water to a boil, pour over peppers (in a container, and put a lid on it so the peppers are covered. Let sit for half an hour. Then toss everything into the blender.
(maybe use lemon juice instead of lime juice too)
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We did this over at the Wingless awhile ago: ( http://agw.dogfighter.com/agw//Forum8/HTML/000150.html (http://agw.dogfighter.com/agw//Forum8/HTML/000150.html)
Here is my offering:
Dune's Dawn Patrol Fortifier
-Pkg of bacon (the real stuff, all pig)
-1 or 2 good sized potatos, diced
-6 or so eggs
-Handy pkg of pre-shredded Colby-Jack cheese
Tear the bacon up with your hands and put in skillet. Cook until almost ready (depends on how floppy you like your bacon). Take the bacon out and put the potatos in the skillet. Let them soak up the bacon grease and get almost done. When the potatos are almost done put the bacon back in and add the eggs. Scramble (pun intended (http://bbs.hitechcreations.com/smf/Smileys/default/smile.gif)). Just before the eggs, potatos and bacon are done add the cheese. Enough to make the whole goey mess amost solid. Cover the whole thing with Tabasco sauce.
Remove and serve with Bloody Mary's or Bourbon (Something good like Booker's or Blanton's) and coffee.
Have a friend begin CPR
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Col Dune
C.O. 352nd Fighter Group (http://www.352ndfightergroup.com)
"The Blue Nosed Bastards of Bodney"
"Credo quia absurdum est." (I believe it because it is unreasonable)
- The motto of the Republic of Baja Arizona
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Pryo here is the BEST fish taco for ya......
First get on a plane to So. Cal.
Go to Costa Mesa and head to Whahoo's Fish Tacos
Order a #1 Fish with black beens and a Pacifico.
Grilled Fresh and GOOD!
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I Hate It When That Happens!
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Actually, that chain is up here in Colorado too...
...fish taco? ugh.
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Easy cheesy pasta.
pasta
flour
butter
cheese
salt
pepper
optional
nutmeg sweetcorn mushroom bacon
but your pasta on to boil
melt a chunk of butter in a saucepan over a medium heat stir in enough flour to make a thick paste (you need roughly the same weight of flour as butter. slowly a bit at at time until you get a smooth thin sauce. Season with salt and pepper (i like nutmeg as well also i fry up some bacon and mushroom and sweetcorn and add that in too). Add in some grated cheese and stir(the trick is to taste the sauce at this stage to see if it needs more cheese, salt, pepper etc.) The sauce will thicken over the heat so take it off when you get your desired thickness if it gets to thick just add milk if it doesn't get thick enough add extra flour.
Mix in with the pasta.
This is definatley student fayre cheap quick and easy.
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Fish tacos rule. Shrimp burrito baby! I miss San Diego!