i ocassionally get bored with the cuisine i have. so i thought it would be good if people would post their favourite recipes. seeing as we have such a global member list we could get some interesting stuff here. it's probably one of the easiest ways to experience part of another culture without leaving your home!

here's my offering for now:

[size=6][b]fish & chips[/b][/size] [b]ingredients[/b]

5 large potatoes (Maris Piper or King Edward) vegetable oil, for deep-frying

4x175g/6oz pieces of halibut or haddock fillet, skinned flour, for dusting

[b]For the mushy peas:[/b]

25g/1oz butter

2x300g/10oz cans marrowfat peas, drained and rinsed

[b]For the batter:[/b]

200g/7oz self-raising flour pinch of salt

250ml/8fl oz beer

? lemon, juice only

1 tsp malt vinegar

[b]method[/b]

1. Make the mushy peas: melt the butter in a large saucepan over a low heat and add the peas. Cover and cook over a very gentle heat for 40 minutes, stirring occastionally, then crush roughly with a fork.

2. Make the batter: put the flour and salt in a bowl and gradually add the beer, whisking all the time to make a smooth batter. Stir in the lemon juice and malt vinegar and leave to rest for at least 20 minutes.

3. Peel the potatoes and cut them into 7.5cm/5mm/3inx?in chips. Rinse well to remove excess starch (this stops them sticking together when frying) and dry thoroughly on kitchen paper. Heat some vegetable oil in a large, deep saucepan or a deep-fat fryer until it is hot enough to turn a cube of bread brown in about 1 minute. Fry the chips (in batches so as not to overcrowd the pan) for 2-3 minutes, then drain on kitchen paper and set aside.

4. Dust the pieces of fish in a little flour, shaking off any excess. Dip them in the batter and turn until evenly coated. Carefully lower them into the hot oil and fry for 4-5 minutes, until golden and crisp. Remove from the pan, drain on kitchen paper and keep warm.

5. Raise the heat a little, return the chips to the pan and cook for 2-3 minutes, until golden and crisp on the outside and fluffy in the middle. Serve the fish and chips with the mushy peas.

[b]Old-Fashioned[/b]

2 oz Bourbon Whiskey 2 dashes Angostura Bitters 1 splash Water or Club Soda (my preference) 1 tsp Sugar 1 Maraschino Cherry 1 Orange wedge

Mix sugar, water and angostura bitters in an old-fashioned glass. Drop in a cherry and an orange wedge. Muddle into a paste using a muddler or the back end of a spoon. Pour in bourbon, fill with ice cubes, and stir.

:RockOn:

wf

I'm to tired today to think about it, but wait till I get myself to describe you the process of making a REAL apfelstrudel. 8)

cochinita pibil:

Puerco Pibil (Cochinita Pibil)

The meat: 5 lbs of Pork butt cut into 2" cubes 1 lb of banana leaves

For the marinade (anchiote paste): 5 TB annato seeds 2 TB salt 1 TB peppercorns 8 whole allspice 2 tsp cumin *note, you can substitute achiote paste for this if you can find it

1/2 tsp whole cloves 8 minced garlic cloves 2 habaneros (deveined, remove seeds) 1/2 cup orange juice 1/2 cup white vinegar juice of 5 lemons "splash" of your finest tequila

*Mix all dry dry spices in a coffee grinder or spice mill (or an ultimate chopper).. Grind it well, to a fine powder. Use the coffee grinder only for spices... *In a blender or food processor, blend everything together (or just stir it all up really really well, but make sure the spices are really finely ground. Grinding Achiote seeds by hand it pretty time consuming, so I suggest getting some device to help you. *In a ziplog bag add the pork and the marinade. Shake it up well. marinate for 12-24 hrs, shaking 2-3 times. *In a baking pan, line it with tin foil, then the banana leaves - you are going to be wrapping the pork in them, so be sure to overlap them well and leave enough so the edges will overlap, making a tight "package". Dump the pork and marinade into the pan, wrap it with banana leaves. Put some more leaves on the top. Cover the whole thing with tinfoil and seal the edges - don't let any steam escape. *Bake at 325' for 4 hours.

Serve over a bed of white or mexican rice with some corn tortillas and black beans (and plantains if you to). Garnish with a tomato wedge and a fresh or pickled jalapeno or serrano pepper.

if anyone actually wants to make this, pm me if you need help finding the ingredients.

glass w/ ice. 2 parts coke for 1 part crown

Tomato & Cheese Sandwich

2 slices white or whole wheat bread, lightly toasted (so it's a little crunchy) 2 slices Kraft American cheese 2 slices Jersey tomato Gulden's mustard

Sounds gross, but it's sooo good, you gotta try it ;)

[b][size=6]Toast[/size][/b]

1. Place two slices of bread in the toaster.
2. Set the timer for desired darkness.
3. Spread your favorite topping on while toast is hot.
4. Enjoy. :wink:

[size=6][b]CEREAL[/b][/size]

1. Get bowl
2. Put Cereal in Bowl
3. Top with Milk
4. Eat with Spoon

[quote=MJDub][size=6][b]CEREAL[/b][/size]

1. Get bowl
2. Put Cereal in Bowl
3. Top with Milk
4. Eat with Spoon[/quote]

i could only get as far as 1. Get Bowl

dude that's good shit :lol:

[quote=groffhibbitz]cochinita pibil:

Puerco Pibil (Cochinita Pibil)

The meat: [b]5 lbs of Pork butt cut into 2" cubes[/b] 1 lb of banana leaves

For the marinade (anchiote paste): 5 TB annato seeds 2 TB salt 1 TB peppercorns 8 whole allspice 2 tsp cumin *note, you can substitute achiote paste for this if you can find it

1/2 tsp whole cloves 8 minced garlic cloves 2 habaneros (deveined, remove seeds) 1/2 cup orange juice 1/2 cup white vinegar juice of 5 lemons "splash" of your finest tequila

*Mix all dry dry spices in a coffee grinder or spice mill (or an ultimate chopper).. Grind it well, to a fine powder. Use the coffee grinder only for spices... *In a blender or food processor, blend everything together (or just stir it all up really really well, but make sure the spices are really finely ground. Grinding Achiote seeds by hand it pretty time consuming, so I suggest getting some device to help you. *In a ziplog bag add the pork and the marinade. Shake it up well. marinate for 12-24 hrs, shaking 2-3 times. *In a baking pan, line it with tin foil, then the banana leaves - you are going to be wrapping the pork in them, so be sure to overlap them well and leave enough so the edges will overlap, making a tight "package". Dump the pork and marinade into the pan, wrap it with banana leaves. Put some more leaves on the top. Cover the whole thing with tinfoil and seal the edges - don't let any steam escape. *Bake at 325' for 4 hours.

Serve over a bed of white or mexican rice with some corn tortillas and black beans (and plantains if you to). Garnish with a tomato wedge and a fresh or pickled jalapeno or serrano pepper.

if anyone actually wants to make this, pm me if you need help finding the ingredients.[/quote]

pork butt :?: ass of a pig :?: hmmmmm. no!

[b][size=6]Kenyi?s Cherry Pizza[/size]

Notes: No one makes dessert pizza like Kenyi's. You can enjoy this treat at home.

Ingredients: 1 Pkg. Pizza Mix (prepared as directed) 12' Pizza Pan 1 Can Cherry Pie Filling (20 oz) 1/4 C. Crumb Topping Crumb Topping 1/2 C. Flour 3 Tbs. Sugar 1 Tbs. Brown Sugar 1/4 C. Softened Butter 1/8 tsp. Salt

Preparation: Pizza Directions Prepare pizza dough as directed. Spread pizza dough on greased pizza pant and prick with a fork 8 - 10 times. Place in preheated oven at 450 degrees for 5 minutes. Remove pizza dough from oven and spread with cherry pie filling. Sprinkle with 1/4 cup of crumb topping and place back into oven and bake for 20 - 25 minutes. Remove pizza when dough is golden brown. Serve as a desert or a wonderful after school snack for the gang.

Crumb Topping Directions Mix flour, sugar, brown sugar, and salt. Place butter with mixture and blend until the topping resembles corn meal. This topping can also be used on baked fruit deserts.[/b]

Tequila Chicken Yield:?2 servings ? Marinade: 2 tablespoons canola or olive oil, plus 3 tablespoons 1/8 cup finely chopped red onion 1 1/2 tablespoons ground cumin 1/4 teaspoon chopped garlic 1/4 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 2 dashes cayenne pepper (less than 1/8 teaspoon) 1/4 teaspoon granulated garlic 2 tablespoons finely chopped fresh cilantro leaves 1 pound (2 large half breasts) boneless skinless chicken breast; sliced completely in half making 4 pieces 1-ounce tequila 4 ounces shredded Colby Jack cheese

Optional garnish (2 tablespoons each serving): 1 small red onion, diced (use remainder of onion for marinade) 1 green bell pepper, diced 1 red bell pepper, diced 1 whole green onion, chopped 1 curly "Mexican" pepper or cubano, diced 1 sprig fresh cilantro leaves Salsa picante Sour cream, in a squeeze bottle 1 tablespoon sliced black olives 1 lemon and lime, cut in thin wedges

Preheat oven to 400 degrees F.

In a bowl, place 2 tablespoons canola oil, all marinade ingredients, and chicken, and mix thoroughly.

In a large saute pan, heat 3 tablespoons canola oil over medium-high to high heat. Place the coated chicken breasts in the hot pan and sear on one side until golden brown for about 1 minute. Turn and sear the other side for a few seconds more, and sizzle with the tequila.

Transfer seared chicken breasts to a lightly greased sheet pan and bake in oven for about 10 minutes until fully cooked.

Remove chicken from oven and top with the shredded cheese. Place back in the oven for just a minute to melt the cheese and remove. Serve and enjoy!

Make it Supreme! Before serving, top with sour cream, salsa picante for garnish.

How to make crack

Items needed: 1.Cocaine 2.Arm & Hammer Baking Soda 3.The I.Q. higher then a household plant.

How to make it:

Crack is usually made by mixing two parts of cocaine with one part baking soda in about 20 ml of water. The solution is then heated gently until white precipitates form. Heating is halted when precipitation stops. The precipitate is filtered and retained. The precipitate may then be washed with water; this procedure is usually omitted in the street product. The product may then be dried for 24 hours under a heat-lamp. Crack is then cut or broken into small 'rocks' weighing a few tenths of a gram. OR

The Best Damn Crack Recipe Ever: You need a lab to do this! Ingredients: 15 grams Cocaine 18 ounces Grand Marnier Liqueur (anything close) 18 ounces Famous Grouse Scotch (any scotch) 18 ounces Pellegrino sparkling mineral water (any sparkling water) 1/2 teaspoon Coriander 5 grams Rexal Formula III Baking Powder (baking soda will do)

Equipment: Vulcon Quantum-QM100 Large Capacity Centrifuge Electrothermal Bunsen burner 24 50 ml Belco 3037-Graduated, Shallow Cone Bottom Centrifuge tubes Large Tupperware container Instructions: Mix the cocaine, Grand Marnier, & Famous Grouse in the Tupperware container. Affix lid, make sure of tight seal, sit overnight in a cool dry place. In the morning, mix in the Pellegrino, Baking Powder, & Coriander. Reserve 1/2 cup. Distribute mixture evenly in the 24 centrifuge tubes. Place tubes in Centrifuge for 15 minutes at 2885 RPM. Remove tubes and let sit overnight. In the morning, add reserved mixture evenly to each tube, and place tubes in centrifuge for 45 minutes at 1500 RPM. Remove tubes and heat each tube individually with the Bunsen Burner for 15 minutes at 900 degrees Celsius. Let stand for 15 minutes, retrieve crack at bottom of each test tube. Smoke and enjoy! Serves 6, or one really desperate crackhead.

[size=6]Pizza[/size]

[url]http://www.dominos.com[/url]

[quote=turban][size=6]Pizza[/size]

[url]http://www.dominos.com[/url][/quote]

Dominos is gross. Regular Italian pizzeria pizza is best.

[quote=Galapidate][quote=turban][size=6]Pizza[/size]

[url]http://www.dominos.com[/url][/quote]

Dominos is gross. Regular Italian pizzeria pizza is best.[/quote]

It's not bad. You have to ask for the other type of sauce they have - I forget what it is called now.

My mate used to work in one - we'd go in and make our own monster of a pizza. They sicken me these days.

food.

Hehe.................i see a lot of copy/paste recipes here.

aaah, food is my life. I live in the restaurant 24.7 6 days a week to run the kitchen.

let me see what recipe can i share......

[quote=Northern Exposed][b][size=6]Toast[/size][/b]

1. Place two slices of bread in the toaster.
2. Set the timer for desired darkness.
3. Spread your favorite topping on while toast is hot.
4. Enjoy. :wink:[/quote]

dammit you know that secret recipe too? bet you didnt know this one though.

JAFFLE 1)Place 4 slices of bread in the jaffle maker 2)Place Ham, cheese or tomato and cover 3)When it starts to smell like somethings burning, its ready! 4)Look out for the melting cheese and dont burn your tongue

An old uni. favourite.. best consumed at the end of a big night just before going to bed!!!

[size=6]Rum Job[/size]

1 part dark rum 3 parts orange juice juice from half a lime

increase strength as needed - the lime juice hides the taste of the rum quite well.

[size=6]Dirty Rum Job[/size]

same as Rum Job, just with a spash of Coke to give it a nice brown tint. ;)

[quote=krelm][size=6]Rum Job[/size]

1 part dark rum 3 parts orange juice juice from half a lime

increase strength as needed -[b] the lime juice hides the taste of the rum quite well.[/b] [size=6]Dirty Rum Job[/size]

same as Rum Job, just with a spash of Coke to give it a nice brown tint. ;)[/quote]

well that sucks

Ketel One Martini

2 and 1/2 ounces Ketel One Vodka 1/4 ounce dry vermouth

Shake fiercely in martini shaker with ice Strain into Martini Glass

:Hurl:

Fries 'n' cheese

Cut potatoes into strips and deepfry until golden brown and crispy. Put fries onto an oven safe dish and cover with grated monteray jack cheese. Put into pre heated oven at about 350oc and wait for the cheese to melt. Serve hot with a side of chopped jalapeno peppers!

Discustingly good! :twisted:

One of my favs... not had it in years since I was stationed in Okinawa:

TRC (Taco Rice and Cheese)

1. Bed of sticky "sushi rice"

2. Layer of ground beef or turkey w/ taco seasoning.

3. Velveeta shredded cheese

4. Salsa smothering.

5. Hand full of jalape?os as a garnish.

6. Oh, beer as a chaser!!!