Recipes

It occurs to me that most of the forum are younger users who may not have had a lot of experience with cooking. I've made this thread in an attempt to share recipes we've come up with, honestly there are enough reposts of the same things out there.

Please give your comments and try these out. Feel free to ask questions of anyone who's posted one.

1 6.5 ounce can mushrooms
1 full box, Lipton beefy onion soup mix
2 table spoons soy sauce
1 tea spoon lime juice
3 tea spoons fresh minced garlic
Morton Natures seasoning blend, to taste
1 beef roast

1 10.5 ounce can Cream of Celery
2 10.5 ounce can Cream of mushroom
2 cans mixed vegetables

1 package angel hair pasta

Lightly brown minced garlic over medium heat, add beef and season then sear.
Add mushrooms, soy sauce, Limce juice and 1 package of soup mix. Cook til meat is done. Set aside.

Cook pasta and drain as usual. Add pasta to pan add enough water to just cover the noodles. Add Vegetables, cream soups and soup mix. Cook til evenly consistent, add beef.

Enjoy.

omfg marry me tib

Nah he's already going to marry me. ^^

Super easy home made butter.

Get a sealing container, fill it half way with cream. Now shake it. You'll notice it get heavier as time passes and eventually it'll seem that it's full and its a fluffy foam, don't stop, keep going it will "pop" is the best work I have for it. You'll then have buttermilk and butter, drain the milk and then shake the butter drain the milk and continue til you get no more milk. Add a little salt and enjoy.

Baked, four alarm Mushroom Goulash.

Now the ingredients aren't exact but, I have one thing to say about this dish. It defines the word cheesy.

1 package of your choice of shredded cheese; I recommend jalapeno Havarti. (if you can't find shredded jalapeno havarti, buy some and make it yourself)

1 habanero that's been grated and the seeds have been removed.
1lb hamburger

1 can mushroom soup

2 whole onions

1 whole red, orange and green bell pepper

2tsb of garlic powder

1tsb of curry powder

four-five shots of Jim beem's devil cut Bourbon (remove this if you happen to be tib or underage)

One standard oven.

300 grams of your choice of noodle; spaghetti or elbow mac preferred.

Take a casserole dish and two pots out and fill one pot with water and put a table spoon of butter in the other pot, coat pot with the butter and add an extra teaspoon of butter in the center before adding the garlic and curry powder. When buter melts, mix the powders into the butter and toss in your hamburger, onions and peppers. This includes the habanero pepper (WEAR GLOVES IF YOU VALUE YOUR EYES LATER). Now while that's frying up and getting brown, put the pasta noodles into your pot of water and set that sucker onto max with several sprinkles of salt in the water. Enjoy a shot of bourbon. Also add three shots of bourbon to the meat and veggies this is important.

Now while this is going on, sit back relax and check back periodically. When the noodles are soft and the hamburger is browned up nicely and the veggies are tender but still have a nice crunch, transfer the meat to the large pot of noodles (after draining the water!) and then dump in a can of mushroom soup and mix gingerly before transferring to the casserole dish. Now this is where you add your cheese, now go balls out and spread the whole bag on top or try and be fancy and layer it a bit. Now stuff it into the oven. Add another shot of bourbon if you want, though three to four shots is plenty. (Remember alcohol cooks off when your frying the meat but the flavor remains behind. Alcohol, makes cooking fun and delicious. Try not to drink the whole bottle. Mmmkay?)

Now set the oven to broil and keep a very close eye on that thing or else it will burn! You'll know it's done when the cheese is bubbling in the center with a nice crispy brown edge on the outside. Take out with oven mitts, let cool for five minutes, serve and enjoy and remember to pepper your angus for later.

One more for the road and this ones simple and easy.

Caramelized curried onions.

One table spoon Sherry vinegar

two teaspoons of Balsamic

a tablespoon vegetable oil

curry, garlic, ginger and Cheyenne pepper along with Indian masala if you have if.

1/4 teaspoon of each save for the cheyenne. Which you only really need a pinch since it's hot.

Start off by getting the pan hot after adding the oil, then add the onions mixing them until they have a nice oily sheen to them. You then apply sugar, and this is an important part of it and I suggest using your hand to sprinkle it over the onions evenly. Then sprinkle the sherry and balsamic vinegar and stir again, before adding the curry, garlic, ginger and masala and that little pinch of Cheyenne pepper. The pinch should be about a literal eighth of a quarter teaspoon, sprinkled gingerly across the entire of it all. You will need to add sugar two more times, stirring it each time to mix it up and get an evenish coat going for the onions. You'll know it's done when the onions have a browned appearance but are still slightly crisp in an al dente fashion. Cooked but still crunchy. They taste sweet with a little hint of spice and go great with steaks and or porkchop.s