Cooking Recipies Thread

Discussion in 'Locker Room' started by Dat Kid, Feb 8, 2013.

  1. I'm sure all of you don't know how to cook, so you could all use a couple recipes form me.

    Vanilla Cereal
    Vanilla Soy Milk

    Prep Time 2-3 minutes

    Step 1
    Pour Cereal in a bowl

    Step 2
    Pour soy milk in the bowl


    Prep Time 5 minutes

    Step 1
    Put Poptarts in the toaster for 5 minutes
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  2. is awesome, i usually do mostly what the recipe calls for, but it's filled with comments on people who changed it up and help it upgrade. I add Sriracha CHILLI sauce for my lasagna, immersion blend the spinach into the ricotta, and only soak the noodles, not gives it a more firm/nice looking texture.
  3. Well damn Aids, I must admit, I am surprised :gusta:
  4. I couldnt cook for shit until i was 22 and got this awesome girlfriend who used to cook with me, this sexy Italian chick. After that, my next (last) ex was all into sushi, and all i could do was pasta and grill, along with anything breakfast.

    Now i can cook pretty much anything, which is helpful for my future plans champ.

    Ill post some recipes here over time, im actually really pumped for this thread being made.
  5. My cheesecake recipe:
  6. Senhor's Mashed Potatoes

    I know pretty much everyone knows how to make these but I change a couple of things up to make it more health conscious.

    -Wash all the potatoes you need (4 Full sized potatoes serve about 5 people)

    -Cut into small cubes, do not remove skin

    -Put inside a large pot and fill with water just enough to cover the potatoes

    -Boil for about 15 mins or until a fork goes easily through potatoes

    -Drain in colander and then put them back into the pot

    -Add 2 tablespoons of margarine and 1/3 cup of skim milk

    -Mash to desired consistency

    -HEAVILY season with garlic powder

    -Mix and serve

    The garlic powder adds a real kick without using salt. Leaving the skin on, using margarine, and skim milk are healthier choices. Kids will love it too.
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  7. Pasta with a fresh, no-cook Tomato sauce


    1 pound cherry or grape tomatoes, halved or quartered if large
    1/4 cup olive oil
    2 medium garlic cloves, minced
    2 tablespoons finely chopped Italian parsley leaves
    1 tablespoon finely chopped oregano leaves
    1 teaspoon kosher salt, plus more as needed
    1/2 teaspoon freshly ground black pepper
    1 pound dried short pasta, such as penne, gemelli, or fusilli
    5 ounces chèvre (fresh goat cheese; about 3/4 cup), at room temperature
    1/4 cup freshly grated Parmesan cheese (about 1 ounce), plus more for serving


    Combine the tomatoes, oil, garlic, parsley, oregano, measured salt, and pepper in a large, nonreactive bowl and stir to combine. Let sit at room temperature to allow the flavors to meld, at least 30 minutes and up to 1 hour.

    Bring a large pot of heavily salted water to a boil, add the pasta, and cook according to the package directions or until al dente. Reserve 1/2 cup of the cooking water, then drain.

    Immediately add the hot pasta to the bowl with the tomatoes. Add the reserved pasta water, goat cheese, and measured Parmesan, and toss until evenly combined. Serve immediately or at room temperature, passing more Parmesan on the side.
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  8. YES!!!!!!!! Dude im always so jealous when you say what you're making, upload anytime please, ill be using your recipes for sure.
  9. This sounds strangely similar to something I just saw in a porno. :true:
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  10. Throwing out another one just because.

    Creamy Rigatoni pasta with chicken and mushroom.


    1 skin-on, bone-in chicken breast (about 1 pound)
    1 skin-on, bone-in whole chicken leg (about 12 ounces)
    2 tablespoons olive oil
    12 ounces cremini mushrooms
    1 medium shallot
    4 medium garlic cloves
    2 1/2 ounces Parmesan cheese, plus more for serving
    1 pound rigatoni
    1/2 teaspoon kosher salt, plus more as needed
    1/4 teaspoon freshly ground black pepper, plus more as needed
    1/2 cup dry white wine
    1 cup low-sodium chicken broth or stock
    1 cup heavy cream


    Heat the oven to 400°F and arrange a rack in the middle. Place the chicken in a large oven-safe frying pan, rub both sides with 1 tablespoon of the olive oil, and season generously on both sides with salt and pepper. Place the pan in the oven and roast until the chicken is cooked through and golden brown bits have formed on the bottom of the pan, about 35 minutes.

    While the chicken roasts, prepare the pasta and the rest of the ingredients. Bring a large pot of heavily salted water to a boil over high heat. Clean, trim, and quarter the mushrooms. Cut the shallot into small dice. Finely chop the garlic. Grate the cheese on the fine holes of a box grater (you should have about 1 cup). Set all the ingredients aside.

    When the chicken is ready, transfer it to a cutting board to cool. Place the pan over medium-high heat, leaving any fat or browned bits in it, and add the reserved mushrooms (use care while handling the hot pan). Cook, stirring rarely, until golden brown, about 8 minutes.

    Meanwhile, cook the pasta and prepare the chicken. Cook the pasta according to the package directions or until al dente. Reserve 3/4 cup of the cooking water and drain; set the drained pasta and cooking water aside, and reserve the pot. Remove the chicken meat from the bones and discard the skin, cartilage, and fat. Shred the meat into bite-sized pieces and set aside.

    When the mushrooms are ready, add the remaining tablespoon of oil, reserved shallot, measured salt, and measured pepper to the pan and cook, stirring occasionally, until the shallots are softened, about 1 minute. Add the reserved garlic and cook until just fragrant, about 30 seconds.

    Add the wine, scrape up any browned bits from the bottom of the pan, and simmer until the wine is almost completely reduced, about 2 to 3 minutes. Add the broth or stock, cream, and 1/4 cup of the pasta cooking water, stir to combine, and bring to a simmer. Continue to simmer until the sauce reduces by about half, about 6 minutes.

    Return the pasta to the reserved pot and place it over medium heat. Add the cream sauce, shredded chicken, and grated cheese and stir to combine. Cook, stirring occasionally, until the cheese has melted and the sauce has thickened slightly (it’ll be loose but will thicken more as it sits), adding more reserved pasta water as needed, about 2 minutes. Taste, season with salt and pepper if needed, and serve immediately with extra Parmesan on the side.
  11. [​IMG]
  12. Stealing all of spot's recipes as we speak
  13. Both.
  14. whatcha guys cookin'? :rock:
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  15. I smell it, cant you?
  16. That sweat droplet :lol1:
  17. @Stopspot do you have any good recipes to use bacon with? I can buy any food to go with it, just got some really, really good bacon and not trying to just have club sandwiches or bacon and eggs.
  18. Le wild bump.

    I looked through my fridge and realized I had some cooking cream that I should probably eat up since I'll be spending a couple of days at my dads and they would have expired by the time I'd get back. So I whipped this together.

    Stopspot's creamy Fajita chicken and noodles.

    2 Chicken fillets
    1 pack of noodles, or if you don't use packs, feel free to measure out the amount that suits just you. Personally one pack of noodles does just fine for me.
    1 pack of cooking cream
    Fajita spices.

    slice and dice the chicken into big enough parts, use personal preference here.
    Heat up a pan and start frying up the chicken. I used oil but butter works well too.
    As the chicken is almost down lower the heat on the pan, also start boiling the noodle water.
    Add the cream to the chicken and stir it around.
    Add the spices to the chicken and cream while stirring and mix it up real nice.
    Put the noodles in the water once boiling and lower the heat a little.
    If you have noodles with a spice pack feel free to experiment, I used beef noodles and it worked just fine.
    Pour off the water.

    Enjoy. A meal in just under 15 minutes. You can serve it with some greens and a nice glass of water.
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