Culinary Delights

[Cheesy]

Ever had that feeling of, "What should I cook today?" Well, not anymore. Everyone post a recipe of any sort (Desserts, meals, sides. It doesn't matter!). We will now have the power to feed the hungry! (Ok...Maybe not. But we will feed all you people out there some good food!)

"Orange-Marinated Gulf Fish"
My Texan Family's favorite on a hot summer night.

Marinade-
Juice of 2 Oranges, approximately 2/3 cup (160 mL. Stupid Metric System )
Zest of 1 Orange, minced
6 Tablespoons sherry (Optional)
6 Tablespoons oil (Any kind. Veggie oil is perfered)
2 garlic cloves, pounded
1/4 teaspoon salt
1/4 teaspoon Fresh-Ground Black Pepper

4 6-ounce Firm white Fish Fillets (snapper, redfish, or grouper are a suggestion. They hold up better than other fragile fish such as flounder.)
Orange Wedges and additional Orange Zest for some garnish.

Serves 4

Fire up a double layered slab of charcoal big enough for the fish.
Combine all the marinade ingredients in a lidded jar, and shake the jar well (Or blend them if you are daring ).

Lay the fillets in a single layer in a pan. Pour the marinade over the fish, and let the fish sit at room temperature for 20-30 minutes.

Drain the fillets, reserving the marinade. Bring the marinade to boil, then let it simmer for several minutes (Usually requires you to turn down the heat a few notches :) )

When the charcoal is ready, place the fillets on the grill. Cook the fish until it is flaky, about 4 to 5 minutes per half inch of thickness. Turn the fish over halfway through grilling, basting with the marinade throughout the whole process.

Serve the fish garnished with orange wedges and a sprinkling of orange zest. Enjoy.

You saw how it was done, now add your own. If it is a bowl of cereal to a 3 course meal, we don't care. Lets see if we can compile a cookbook full of fancy (or not so fancy) recipes.

[WET]

Mayo Sandwich

2 slices bread
1 tbsp Mayo

Lay down 1 slice of bread.

Add Mayo.

Cover with other slice of bread.

Enjoy!

[Boba.Fatt]

BOBA'S JEDI-SLAYING CHICKEN WINGS

INGREDIENTS

1)chicken wings cut up (fresh or frozen - whatever)
2)vegetable oil (a big bottle)
3)Frank's Red Hot (NO YOU CAN'T USE ANOTHER BRAND)
4)sweet butter
5)flour
6)garlic powder
7)white pepper (black can be used if you don't have whitey)
9)a doubled paper bag (yeah like the ones you get at work baggin groceries)
10)blue cheese
11)a big A5S pot
12)a smaller pot
13)a strainer

Preheat oil with a LOW flame
OPTIONAL - Smoke a FAT bowl

in the doubled paper bag, add enough flour to completely cover "ONE ROUND" of wings. A "ROUND" will be the maximum # of wings you can cook at a time. This can be determined by the size of your pot. the pot should be filled HALF -WAY with oil and the wings, when put in the pot, should not rise above the oil line.

along with flour, sprinkle a little garlic powder and some white pepper in the bag also.

Raise the flame under oil to med-high. THE WHOLE TRICK TO FRYING WINGS IS TO HAVE THE TEMPERATURE JUST RIGHT. Too low and they get mushy - too high and they get burned. Both scenarios are very bad for wings. The oil is hot enough when you "flick" just a DROP of water in the pot and the oil gets violent.

Add slightly wet wings (they better be defrosted) to the bag and shake shake shake until they are coated. One at a time, shake excess coating off the wings so they are just lightly dusted and add them to the oil to fry.

In a smaller pot, add some butter and melt over a LOW flame. Then add Frank's Red Hot and stir until the butter is melted. I use 4 parts Frank's to 1 part butter. Turn off flame and let sauce sit. THERE SHOULD BE ENOUGH SAUCE TO COAT ONE ROUND OF WINGS.

Smoke another FAT bowl and wait for the wings to finish cooking. The wings are done when they are bronzed and floating.

Add a little bit of blue cheese to the sauce and stir until it thickens just a bit.

Place strainer directly over sauce pot and place cooked wings in there to "rest" a while. the excess oil will drip into the sauce (this is good).

once all wings are in strainer and have rested for a minute or two, drop them in the sauce to coat them.

Place wings in a serving dish and go to town on them.

Repeat the whole process over and over for unlimited fun!!!!

[DaKilla]

Macaroni and Cheese

Buy box of 'Mac & Cheese', read side label.

Sorry, I couldn't resist doing that. I'll edit my post with a real recipe sometime soon, just give me a little while to find a good, authentic, German meal. :D

Just to let you guys know. DaKilla is one of those rich Germans who is served a 3 course meal every night by his servents. He is off to ask the cook how to make German Chocolate. -The Cheesemyster

[Boba.Fatt]

Go to the store and buy a can. Rip off the top and you've got SPAM!!!






(sorry I just had to)

[Dynastar197]

Please keep the recipes coming.. I live on my own and eat nothing but fast-food and pasta :( so believe it or not, I will probably make a few of these!

Speaking of pasta...

Dyna's Ghetto Pasta

1)1 Box of Barilla Pasta (Italian pasta at its best)
2)1 jar of preferred Italian sauce (Barilla is another excellent choice)
3)One large pot
4)Oregano
5)Salt
6)Your preferred kind of cheeeeese for topping

Serves 3-4

First gather your large pot, and fill with hot water. Place on the stovetop and set to boil.

Once the water has come to a boil add a dash of salt and add your athentic Italian pasta. Boil the pasta while stirring occasionally for 8 minutes.

After boiling/stirring for 8 mins check to make the pasta is served "Al Dente", for we all know that "Pastas MUST be served Al Dente!!"

Drain the Pasta and the pot and place the pasta back in the pot (ghetto way).

Add your choice of sauce to the pasta and mix in the your cheese.

Place the pot back on the burner that is set on LOW. (Make sure you get the kind of pasta that you dont have to cook!)

Stir the sauce with the hot noodles for about 2-3 mins (just so the cheese and sauce can heat up).

Sprinkle a little oregano over the top and double check for any roaches or any other kind of bug that might have hopped into your pot.

Finally we serve our Pastas "Al Dente!!"

This post is dedicated to my French roomate who just moved back to Paris. Without him I would have never learned how to prepare the rare delicacy. Note:This post is to be read with a french accent as well.

[DEADLY DEVIL X954]

]eggs

1.)eggs
2.)crack the eggs
3.)flip the eggs
4.)eat the eggs


get a pot

[The mOBSCENE]

POP TARTS:
1) Open Box
2) Open plastic wraper containing toaster pastrie
3) Drop pastrie into toaster
4) Remove Pastrie from toaste (WARNING: Will be hot!)
5) Eat and Enjoy

[Cheesy]

Originally Posted by WeeeeWoooo

Will someone please post a real recipe. These last couple should be deleted.

I agree. ~Wetwork's post was the only one that made me laugh. You guys are just adding crap...

Here is a dessert for ya'll.

"Good-'n-'Gooey Peach Cobbler"
Another Texan favorite.

Filling-
12 to 14 (medium sized) ripe medium peaches, peeled and sliced
1/4 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons cinnamon
3/4 teaspoon powdered ginger
3/4 teaspoon vanilla

Batter-
1/2 cup unsalted butter
1 1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 cup milk

Vanilla ice cream and whipped cream.

Makes a 9-by-13 inch cobbler

Preheat the oven to 350 degrees F.

In a bowl, mix together all the filling ingredients. Set the filling aside to draw out the juices.

While the filling sits, melt the butter in a 9-by-13 inch baking dish in the oven. In another bowl, make the batter: Stir together the flour, sugar, and baking powder, and add the milk. Mix until lightly blended. Spoon the mixture evenly over the melted butter. Don't stir it (that would preclude the development of crunchy edges.) Pour the peach filling evenly over the batter.

Bake 45 minutes. As the cobble cooks, the batter will ooze up and around the fruit, creating a moist golden crust. (Cool huh! :o )

Serve the cobbler warm.

Top with Ice cream and whipped cream to create a sensational dessert for all who consumes! Enjoy!


Come on guys. If you have to, pull out a cookbook and find a good one in there. Lets try to not put down crap like pop-tarts.

[MrRob]

Alright....this actually is good....

Slice up 3 slices of ham into little tiny squares (lay them on top of another and slice)

Butter in pan

Ham in pan

5 eggs....cracked.....yolks and crap all mixed.....NO SHELLS....

egg juice in pan after ham cooks for a bit

mix egg juice and ham round and round till it forms solid

shortly after it forms solid take individual slices of cheese or cut a chunk off of the brick of Velveeta, place on top of what's in your pan...turn off stove....place a cover on your pan....eat when the cheese melts....GOOD $HIT!!!!

(use your own quantities based on size of pan and how hungry you are....this should feed....me once....two people if you're not that hungry)