Well I'm the cook in the family. It's no joke. Since I'm of Vietnamese heritage, I make the Asian Cuisine, and sometimes European and other Western food. But I'm want to make something that is very exotic, but has quite a pack in taste. If you are the cook in your family, please share with me some recipes I can try out, that you created yourself, or has been passed down from your ancestors. I'd like to liven up my dinner. Thanks.

-AO

What kind of food? Meat, pasta, what?

I think I can toss a few Italain trade secrets yuor way if you want pasta.
There's also a simple Spanish dish that's very tasty if your interested.

I have recipie for delicious ribs if you want it? AND A SIDE THAT YOU MIGHT LIKE CUZ UR ASIAN!

Last edited: Friday, November 11, 2005 at 6:50:17 AM

AO - try this out

Chili Colorado
Savory beef stew used as main dish, served with spanish rice & refried beans
plenty of hot tortillas and cold bottle of beer.

PREPARATION TIME: 45. COOKING: 2-3 hours.

Ingredients:
3 lbs. Lean round steak cut into 3/4 inch cubes
1/2 cup granulated garlic or 1 cup fresh crushed and chopped fine
2 large yellow onion diced fine
3tbs. Oregano
3/4 cup "Texas Chili Mix" or chili seasoning/chili powder
2 tsp. Cayenne pepper (only of you like it hot)
1 cup vegetable shortening
2 quarts water
1 cup white cornmeal

Preparation:
In a large pan melt shortening and add meat,
garlic, onions, oregano and cayenne pepper. Sauté until
meat is lightly browned, then add water and chili mix,
simmer covered, stirring frequently 90 for minutes. Make
mix of cornmeal and 2 cups water, mix well and add it
quickly to the stew, stirring constantly for 2 minutes.
Reduce heat to lowest setting and continue cooking for
about 30-45 min. More, check to see if gravy is to thick, add
small amount of water stir well and check again. Stew is
done when meat is tender to the fork.

Serve:
Serve hot with beans and rice, a small green salad, salsa
and white or corn tortillas. Cold Beer domestic or import.

^ oooh that sounds gooood, willow.... AO, you can chase it down with a Pike St. Stout!

Tuna ala Rogue

Here goes: (what you need)

Two fresh tuna steaks.
About three tablespoons coarsely crushed peppercorns.
(Roll both sides of the tuna over the peppercorns to coat. Pan sear on high heat leaving tuna pink in the middle.)

Serve whole over a bed of your favorite greens with this dressing. I'm not much for measuring but try it this way.
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon Asian sesame oil
1/8 teaspoon sugar
1 garlic clove, minced
1 teaspoon sesame seeds, toasted
(Combine ingredients and mix.)

Put a small amount of dressing on top of your greens and then put a tuna steak on top of the green ands dressing.

Serve with liberal wedges of avocado and mandarin oranges to surround the greens and tuna.

Also, if the peppercorns aren't hot enough for yah grab your favorite thick peppers sauce and drizzle some on the side of the plate to dip.

This goes well because you'll need to chomp on something cool, oranges, avocado and greens, after sampling the tuna.

Try it. It's great and takes about 10 minutes to make.

Scallops in Oyster Sauce with Brown Rice and Wilted Spinach (Serves 4 or 2 Americans and a lunch) 20 min

--Rice--
2 cup - Short grain brown rice.

--Sauce--
1/4 c - Oyster Sauce
1/4 c - Soy Sauce (Kikoman)
1/2 c - Murin (sweet rice wine)
1/4 c - Sushi vinegar
_ 1 t - Asian Five Spice
_ 2 t - Sesame oil
1/2 c - Water
_ 2 T - Corn starch

--Spinach--
1 pound - Fresh baby spinach.(This will seem like a huge amount in the store but when you cook it's only 2 cups)
_ 1 T - Olive oil
_ 1 T - Butter
salt & pepper to taste

--Scallops--
1 pound - good sea scallops (can be frozen but make sure they are slightly coral in color and not bleached white, literally bleached)
_ 1 T - Peanut oil

-Preparation-

Start the rice
Make about 2 cups dried.
If you don't know how to cook rice then you should go buy a rice cooker for like $20.

Wash the spinach
If you bought "ready to serve" fresh baby spinach then you can obviously skip this.

Thaw or/and rinse the scallops
If you bought frozen scallops and they are still frozen then you can safety defrost them in the microwave.
Put the scallops in a strainer and rinse off the milky liquid. Place rinsed scallops on a paper towel to dry.

Make the Sauce
Combine in a 2 quart pot: Oyster Sauce, Soy Sauce, Murin, Sushi vinegar, 5 spice, and Sesame oil. Bring to a boil
While the sauce it heating, in a small bowl or measuring cup*, combine the water and the corn starch and stir either using a fork or your fingers until smooth. *(Tip: to make fewer dirty dishes use the measuring cup you already used before)

When the sauce comes to a boil, turn down the heat to a simmer and whisk in the water/cornstarch mixture to thicken the sauce. Keep whisking until the sauce becomes glossy and dark. The sauce should now be thick and bubbling like lava, if it is too thick then whisk in cold water one tablespoon at a time, until it is as thick as hot fudge sauce. When satisfied with the consistency of the sauce, take it off the heat and put it on a back burner. This should only take a few minutes, five max.

WHEN THE RICE IS DONE AND ONLY WHEN THE RICE IS DONE, SHOULD YOU START COOKING.

Cook the Spinach
Heat olive oil in a 12" pan or one with a large surface area. When olive oil is hot add the spinach one handful at a time waiting for it to shrink before adding more. DO NOT OVER COOK. When all the spinach is in the pan add the butter and salt and pepper to taste. Turn the heat to a simmer and move the wilted spinach to one side of the pan, letting all the liquid go to the opposite side. Slide the pan partially off the burner so that the spinach is off the heat but the liquid is on the heat. Let Reduce while you cook the scallops. When the scallops are done, stir the spinach with it's reduced liquid to reheat. Serve immediately.

Cook the Scallops
Heat peanut oil in a large cast iron Skillet, or pan that can get really hot without damage (cooking at a high heat destroys nonstick and teflon treated pans). When the oil is hot and beginning to smoke, using tongs, place the scallops with one of the flat side down. After about 30 seconds loosen the scallops and turn over, they should be be nice and brown. Wait 30 seconds and kill the heat. Take a deep breath and relax. Pour the sauce over the scallops and loosen the scallops to get the juices and brown bits stirred together. Cover for a minute or so while you get the plates out and stir the spinach with it's reduced liquid. To check if the scallops are done press a finger into the largest one. It should be firm and not wiggly. It is easy to over cook scallops so remember that food keeps cooking even after you turn the burner off. Serve immediately.

All burners should be off and the food on the plate.

As far as wine goes I would suggest something sweet like a Riesling or a Sauvignon Blanc.
Any asian beer would work here too.

MAX

Last edited: Friday, November 11, 2005 at 1:08:42 PM

Mmmmmmmmmmmmm...Thinking I will try willow's food first tonight..mmmmmm

@Cloud
I don't care what it is, it can be just about anything. As long as it is edible.. :)

@nap
Go ahead, and release those recipes into the world! I'm getting hungry from anticipation :)

Soapy BBQ
COOK TIME 2-3 Hrs-PREP TIME 15 mins
Use a good sized rib for each person you need to feed.

SAUCE:

Use a very small bowl

Use 2 tablespoons of worshisure sause.(Erm. Scuse spelling)
³ /₄ cup of your favorite BBQ sauce,
1 tablespoon of Garlic Powder
1 cup of teryaki sauce (Kinkomans)

RIBS:

Cook ribs on low heat in oven for 2-3 hours

Let cool for 10 mins, put back in for 20 mins, checking it every 5 mins and basting it with sauce(see above).

SIDE:
Cook noodles (Thick preferably Fetticuni).
Add peanut sauce(More the spicier)
Add a handfull of cilantro
Add half of a cucumber(Diced) (Not english cucumber)

Kraft Dinner

- Open box
- Empty noodles into boiling water. Let them soften.
- Add milk, butter, cheese sauce.
- Stir.
- Let sit 1 minute.
- Serve and enjoy.

This was a joke post by the way.

Make fries, then dose it with A.1 steak sause, its yummy %)

I'm only 10 and I some times cook I'm not sure if you'll like it but I do

Burnt Toast

Ingrediants:

Toast

Intructions:

Give me directions to your house.

Voila!

WHOAAAAA!! Never knew that before, Tankster. :)

A recipe is an interesting story with a meal at the end of it.

^ LOL %)

ENOLA'S SMOTHERED NUTRIA

Makes 4 Servings

2 tablespoons vegetable oil
1-3 pound nutria, cut in serving pieces
2 tablespoons Enola's Secret Seasoning + 2 teaspoons
2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 tablespoon flour
1 teaspoon salt (opt.)
3 3/4 cups chicken stock or broth

In a heavy 5-quart pot on high heat, add oil, heat until very hot. Sprinkle seasoning on meat; stir well. Add meat to pot, brown on all sides. Cook and stir 10 minutes. Add onion, bell pepper and flour, cook and stir 10 minutes. Add salt and chicken stock to pot cook and stir occasionally, (about 15 minutes) scraping the bottom of pot to remove all the goodness. Serve over hot cooked rice, pasta or cream potatoes.

^ LOL.... A recipe for a mouse beaver. Oh and you will need this also.

ENOLA'S SEASONING RECIPE

4 tablespoons salt
5 tablespoons plus 1 teaspoon granulated garlic
2 teaspoons ground black pepper
2 tablespoons granulated onion
2 teaspoons ground red pepper
3 tablespoons paprika
1 teaspoon ground white pepper
2 tablespoons dried oregano leaves
2 tablespoons dried thyme leaves

In a small bowl, combine all ingredients and mix well. Store in zip-lock bags or jar.

I have a really good Portobello Mushroom and Venison recipe I created, I may be willing to share.

Last edited: Monday, November 14, 2005 at 6:22:05 AM

Simply Steak

You all probably know this one, but here goes!

Ingredients:
Steak (Round, t-bone, sirloin, strip)
Garlic cloves
Salt
Pepper
Cayan Pepper

Directions:
Get you steak out... OK? Now, take the garlic cloves, squich them between your fingers, and run it on both sides of the steak. Next, sprinkle a little bit of pepper on both sides. Let sit for about ten minutes. Then, Sprinkle Salt and (if wanted spicy) Cayan pepper on right before grilling. The salt will make the juices come to the surface, keeping the steak nice and tender too. When done, enjoy!

^ I wanna try that geek

Heh, well I had willow's food, and I must say, it is quite delicious!!! The whole family enjoyed it. But it wasn't spicy for me. Next time I'll try 4 tsp. Of Cayenne Pepper... :)

Next up, ROGUE's Tuna..mmmm

HEY STOP IT!! You guys are making me hungry!!! I will dig up my Kentucky Burgoo recipe for you all to try. :)

Also, has anyone heard of Goetta? It's an old German dish...

Rogue: tuna steak in any form ROCKS!! My favorite fish.

Willow, I am going to try yours too, sounds awesome.

Neva's Famous Bacon, Bleu Cheese, Mustard, Cheddar, Pickle and Peanut Better Sandwhich:

-Toast some sourdough bread
-Grill up some bacon (4-5) slices
-After the toast pops up, add the mustard on one slice and the peanut butter on the other
-Tear the bacon into strips and put them on the bread
-Lay some cheddar cheese on the toast over the bacon, open-face, and microwave for about 20-30 seconds
-Add 2 or 3 dill pickles over the melted cheese
-Before you close the sandwhich drizzle about half a bottle of bleu cheese over everything
-Squish the sandwhich together and enjoy!

^ That is no joke, I had it for lunch today. Those were the only 6 things I could find....

Last edited: Monday, November 14, 2005 at 9:18:26 PM

The thing about Rogue's seared tuna is that the best way is to have caught it yourself. Rogue and I have talked about this and we like the lower Baja waters for tuna (at the right time of year). We figure that a meal costs around $75.00 a serving, but what the hell...
I do basically the same recipe for fresh caught shark here in Santa Barbara -and it's only $74.00 a serving!! A savings, for sure.

@Ao - We have a local salsa called Buzzard's breath salsa - I'll send ya a jar - sure to light-up your intestines from one end to the other.

CHICKEN and WAFLES wit kool-aid

Fry some chicke put on plate
cook soom waffles pput on plate
put syrup on wafles
make some black cherry kool-aid
YUMMY in TUMMY :)

Hmmm...would I have to pay for it, willow? XD

If I can for this game, I'm sure I can pay for the tuna!! But then, we have some mighty picky people in the family (not pointing out at anyone) ;)

Linky Linky
Don't know if you already know about this site, but it has alot of Recipes. Maybe you could use a few

Last edited: Saturday, November 19, 2005 at 7:45:09 AM

Please try my Ribs AO.....Its sweet, Tangy, Refreshing, And spicy in a way

fujifilm's famous home-made macaroni

Ingredients:
1 packet of Easy Mac® noodles
1 packet of Easy Mac® cheese
2/3 cup of water
1 tbsp THC seeds

Directions:
mix water and noodles in mixing bowl. Microwave for four (4) minutes on HIGH. Mix with cheese and seeds and let cool. Serves 1. Side effects include:

Dizzy and having trouble walking
silly and giggly for no reason
very red, bloodshot eyes
a hard time remembering things that just happened
When the early effects fade, over a few hours, the user can become very sleepy

The recipe has been passed down for generations, and I now have the opportunity to share it with my friends. I have notbeenable to legally aquire all of the ingredients, but those of you who have them may enjoy it for yourselves. XD

Last edited: Saturday, November 19, 2005 at 1:10:49 PM

Poison, you ruin my ways of stealing people's home recipes and claiming it for myself...oops. ;)

Soap I will eventually.

Phwoar... Vietnamese food is beautiful.

Mucho jealousy

Ummm

A microwave
throw a microwave bean burrito in it
cook it
eat
XD