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When I make Aglio e olio I actually fry the garlic and pine nuts in olive oil before dumping it onto the spaghetti.

A basic one for those who don't know... how to make your ramen a fuller meal/taste better.

Chop up a onion, put it in a pot of water and boil until relatively soft. Add noodles. Cook noodles. Drain noodles. Mix in whatever you feel like. Suggestions: Chopped up bacon, shredded chicken etc. Stir in packet of 'seasoning'. Return to the heat and crack a egg into there (NOT the shell dumbfuck) cook for another minute or so, stirring frequently.

>>174
I find beating the egg makes it more win

I'm going to share with you my gift to mankind: Chicken rigatoni with sundried tomatoes.

It's easy as fuck to make, too.

1. Get rigatoni noodles and put them to boil.
2. Get sliced, diced, or whole chicken breasts, depending on your preference.
3. Your pick of red spaghetti sauce.

Heat the sauce in a pan and cook your chicken seperately. Douse the chicken in red pepper and garlic salt. Once the chicken is cooked, add the chicken to the sauce with more red pepper, diced garlic, sundried tomatoes (diced or whole), and let it cook altogether for a few minutes, stirring often. Then pour your pasta into a big bowl and pour the sauce overtop, then shred some parmesan cheese overtop and garnish with a sprinkle of parsley.

I also recommend tuscan garlic bread (you can get this at Publix) with an olive oil/parmesan dipping sauce as a side item.

It's spicy italian food that hits like a cannonball.

>>216

That's what i meant, should have stated that.

I've always liked my pasta carbonara. Beat good, large eggs with a splash of milk and a fist-sized lump of parmesan cheese, and several turns of black pepper. Fry pancetta (or chopped up bacon) in a little oil, add a healthy slug of dry white wine, and let it simmer into a salty tasty goop.

Then just cook your pasta, tip the pancetta/bacon/syrup in a pan with the pasta, toss it, then pour the egg/parmigiano/pepper mix and toss it again, then serve while it's still warm.

Apparently it's unusual to use a lot of black pepper or dry white wine, but I do love it that way.

>>232

note the parmesan is very finely grated...! :)

get a wok, season it (effectively burn oil onto the bottom so it forms a non-stick coating), and stir fry EVERYTHING

Honestly, everything. It's all about timing though, making sure everything is perfectly cooked at the same time.

Corn Beef Hash.

I'm eating this right now. I invented it a while ago, or at least, came up with it on my own. It is vegetarian, not by design, I just didn't think to add some meat. You could put chicken, bacon and or ham in it, but fry this stuff before you add the cream.
Prep time: 2 minutes
cook time: 10 minutes
cost: $13 for the ingredients
serves: 3-4 depending how much vegetables and pasta you use.

Pasta
onion
garlic
250ml (1 cup) dairy cream
a couple tablespoons of powdered milk or flour
broccoli, coarse
mushrooms
asparagus

Boil pasta, strain, set aside. Fry chopped onion and garlic for a couple minutes. Pop in cream, spices, broccoli and mushrooms, Sometimes I add frozen peas and corn. Cook for 5 minutes or so, then add some milk powder (can substitute flour), powdered parmasen cheese, and grated cheese, cook for annother 3 minutes, add chopped asparagus, stir in pasta, warm the lot up for 2 minutes, and serve.

It tastes goood.

>>1096
that looks fucking delicious, chicken would work better than ham of bacon.

oh oh oh uhm if you put anchovies in with the garlic while you are frying it and just reduce the anchovies to a paste sortof then take off the heat and mix with the pasta and add a fuckton of fresh parsley with a dash of lemon juice, you instantly win over 9000 interbutts.

>>81

this, but with walnuts and maybe some artichoke hearts tossed into the mix. i love it.

fuck, just remembered i need to buy some garlic.

Now THIS needs souce!

Too lazy to type up a long one.

Mushroom Chicken NOM

Need: Condensed Cream of Mushroom soup
Some mushrooms
Chicken Parts, or whatever meat you want. Steak works good too.

Cook meat to 1/2way done
Chop mushrooms
Dump Cream of mushroom soup on meat.
Throw on mushrooms.
Cover and cook for about 1/2 hour on low.

NOM

Upside down pizza

Ingredients:

2 lbs hamburger
1 16 oz jar of pizza sauce
2 cups mozzerella, shredded
1 can of pillsbury dinner croissant dough.

Fry up the burger and drain the fat. Dump in the entire jar of sauce.

Layer half of this in the bottom of a 13x9 baking dish. Add half the cheese on this evenly. Add second half of burger/sauce mix on that and spread the last of the cheese on top of that. Then open the can of dough and lay it on top of the last layer.

Bake following the directions on the can of dough so about 325 for 17 or so minutes until the dough is golden brown and let it sit 5 minutes to cool.

Then NOMNOMNOM.

ILM's Amazing Quesildilla

Need:
4 Eggs
Chicken (This can be either seasoned with generic fajita seasoning you can find at the store, or plain. The amount is dependant on how much you want. It doesn't matter really)
2 Soft, large fajita shells
3 As much cheese as you want. I use the taco blend


Step one: Preheat oven to about 320*F, and put a frying pan on to medium heat.

Step Two: Grease pan, dur. Take 4 eggs in a bowl and stir them up. Add chicken(if you use seasoning, fry it beforehand according to taco directions. If not, just bake it or something)

Cook the egg as if it was an omlette.

Once cooked, put cheese on fajita shell 1.

Place cooked egg onto shell, carefully! Don't let it fall apart. Next, place more cheese and then the second shell.

Place the whole thing into the oven. For a crispy shell, withouth anything under it. For a soft shell, place on a piece of tinfoil. Bake for about 5-9 minutes.

NOM

Corn Rice: Simple, effective, and easy to self-teach.

2 cups of dry rice, cooked/steamed
1/2 cup/can of corn
3 eggs
Soy Sauce
Oil to coat the frypan
Dash of Pepper
Whatever else works

1 - coat a frypan with oil, put it on the burner, med-heat.
2 - toss in the rice.
3 - break the eggs onto the rice (quickly enough that they don't cook unevenly)
4 - fry that for a couple of minutes, until the eggs coagulate somewhat.
5 - pour the corn into the frypan, followed by soy sauce (you want an even layer over everything, but not too much) and the (optional) pepper.
6 - cook for a few minutes. Shoot for crispy-ish rice and cooked eggs.
7 - serve.
8 - accept the people's ovation and fame forever.

Again, self-taught but pleasantly to the point in a hurry.

Broccoli chicken casarole thing

1.5 lbs of chicken cubed into 1 inch squares.

Cook in frying pan with some olive oil until cooked. Dump in a can of cream of brocoli soup and eat with white rice or pasta.

Pork chop potato bake (easy version)

4 pork chops
1 can cream of mushroom soup
6 small red potatoes

Place pork chops in casserole pan. Pour soup over pork chops. Chop up potatoes into desired size and shove into soup. Bake at 350 for 70 minutes.

It's a simple recipe that yields tasty results.

man why dont you just get steak and make a mushroom sause put the mushroom sause on the grilled steak

My chicken strips

2 eggs
cup and a half of flour
half a canister of parmesan chese
parsley flakes
onion and garlic powder
any other flavorings you wish to add.

make breading, make egg slurry. dredge. fry.

nom.

>>3018 try a bit of cornmeal in place of some of the flour. tastes all delicious and southern.

HOW TO MAKE BREAD THAT WILL MAKE YOU JIZZ IN YOUR PANTS: (costs me less than $1 per loaf to make)
You need a packet of yeast from the store, two bowls, water, a way to heat that water, 3.5 cups flour (all-purpose, any kind will work really), 5 teaspoons sugar, 1 teaspoon salt, 4 tablespoons of butter, 1/4 cup milk, baking pan, oil to grease the pan, and an oven.
1. Heat some water to the kind of temperature you'd like to take a bath in (100-110 degrees if you have a thermometer), and not boiling. Pour 1/2 cup of this in a decent-sized bowl.
2. Pour in the packet of yeast and stir the clumps until the water is uniformly brown.
3. Melt the butter and add it to the yeast along with the sugar, salt, and milk. Mix together.
4. Add two cups of flour (will get thick at this point). Mix until it's uniform.
5. If the dough sticks to the bowl still (it will), add a 1/4 cup of flour and mix that in completely. Keep adding flour until the dough spins around in the bowl as a unified ball when you mix it and starts leaving flour behind on the bowl.
6. Oil your second bowl and place the dough inside (you should be able to pick the dough up without it sticking to you, if it's really sticky you still need more flour). Let this sit for twenty minutes either - A. Somewhere warm with a towel over the bowl. or B. in your oven turned on to the lowest possible setting (as long as it's below 110 F this is the best method).
7. After twenty minutes, spread a little bit of flour out on a clean, flat surface, take your dough out of the bowl and knead it (squish the dough down with your hands, then fold it back over itself, repeat) for at least 5 minutes. As you knead the dough it'll start to get stiffer, you want to knead until you can take a small ball of dough between your hands and spread it out so thin that you can see light coming through without it coming apart. You may need to knead for at least 10 minutes for this to happen.
8. When your dough is firm enough to pass the "windowpane test" as described above, put it back in the oiled bowl and let it sit again as before - this time wait until it looks like it has doubled in size (under 45 minutes for me usually. If you're not using the oven for this sitting than you should cover the bowl with some oiled plastic wrap, because the dough will start rising like a motherfucker and you don't want it to rise into a towel where it will get stuck.
9. Take the expanded dough out of the bowl and hold it about 2 feet above your flat, lightly floured surface. Drop it. A lot of the gas will come out, you can pick it up and drop it again if you want. Now that it's deflated, roll it into a smooth cylinder and place the side with the seam running down the middle on the bottom. Tuck the two ends of the roll under the bottom as well so that the dough is the same length as the baking pan you're going to use, oil the baking pan and put the dough in it.
10. More waiting. Let the dough rise again in the pan until it fills the dish and forms a bit of a dome over the top. Move on to the next step before it expands over the sides.
11. When it looks risen enough, bake at 400 for 25 minutes.
12. Take the pan out and turn it upside down, the bread will fall out assuming you've put in enough oil. Put the bread back into the oven for another 5 minutes. Take it out, and if it sounds hollow when you tap it on the bottom you're done. If not, put it in until it does sound hollow.
13. Let the bread cool for 30 minutes... you're supposed to do this anyhow... but I never can and just start chowing down on the delicious, hot bread. NOM.

Orange (and Apricot) Couscous

1 cup couscous (regular or whole wheat)
1/2 cup water
1 cup orange juice
1/4 cup olive oil
1 garlic clove, finely chopped
2 teaspoons grated fresh ginger
4 teaspoons red wine vinegar
Salt
1/3+ cup of dried fruit (such as apricots, goji berries, or raisins)
1/4 medium onion, diced
pine nuts, optional

Heat 2 tablespoons of the olive oil over medium heat in a large saucepan with a tight lid. Add the onion and cook, stirring frequently, until soft but not browned, 8 to 10 minutes. Add the rest of the olive oil, the water, orange juice, and the vinegar. Bring the mixture to a boil, then add the dried fruits, ginger, and garlic and cook for 2 more minutes.

Remove from the heat, add the couscous, and salt. Stir, and cover. Let stand for 15 minutes. Fluff the couscous with a fork. Stir in the pine nuts. Eat.

What you eat this couscous with--if anything--can depend on what fruit juice you use (but not necessarily). This orange would taste good paired with fish; cranberry juice would be good with chicken; apple with pork. Substitute dried fruit and nuts to your taste.

Black Bean Burgers

prep time: 10 minutes - cook time: 10-15 minutes

1 15 oz. can of black beans
Something to help hold it together: this can be 1/3 cup of flour, or 2/3 cup of oats, or up to 1 cup of bread crumbs*
1 Tbsp soy sauce
1 Tbsp dijon mustard
1 tsp cumin
Salt and pepper to taste
Optional: dash of hot sauce; sautéed onions and/or shredded carrots; nuts, ground or chopped; paprika, chili powder, garlic, basil, parsley

Rinse the beans, drain well. Place in bowl and mash with potato masher or fork. Add flour, oats, or bread crumbs, soy sauce, mustard, cumin, salt & pepper, plus any optional ingredients you desire. Mix well.

Heat some oil (1-4 Tbsp) in a pan or skillet and cook bean burgers at least 5 minutes on each side.

*I prefer breadcrumbs, and usually just toast whatever crusty bread I have lying around and smash or crumble it into little pieces with my hands (I don't have a food processor).

>>3429
Very nice recipe, tasted awesome. Only problem I had with it was that I used oats and all it did was fall apart, so I ended up eating it like a salad. Unless I was just doing it wrong somehow, I recommend that people do not use oats for this recipe.

>>3523
If you have trouble with your bean-burgers falling apart, try chilling the mix or shaped patties in the refrigerator for 30+ minutes. This works for most veggie burgers. I usually cheat and stick them in the freezer because I am impatient - if I bother to chill anything.

Another option is: add an egg to the mixture to help bind things together. I've noticed that bean-burger recipes involving oats especially have an egg in them.

Some people swear by patting the beans dry with paper towels after rinsing; I always found it too troublesome and unnecessary (and expensive), but starting with drier beans does make for a more solid patty.

If it never holds together for some crazy, unexplainable reason, put that shit in pita bread and forget about shape. You shouldn't have to do this though (still a tasty idea).

TL;DR: Chill the mix, make extra-sure the beans are dried off, or add an egg, for shapelier patties. "Screw this shit" Mode: Make pita stuffing of it all.

You can see why I didn't include this information in the original recipe; it makes for a long-ass comment. I'm glad you thought it tasted awesome anyway.

Next time you make chicken, duck, cornish game hen, or whatever other poultry strikes your fancy, glaze it with plain orange marmalade and cook it in the oven. Don't be stingy with the marmalade, and remember that it will start to burn if cooked for over 45 minutes so glaze the meat about 30 minutes before it will be done. Tastes best when the outside/skin is slightly crispy; you don't just want soggy marmalade slathered all over your bird.

These motherfuckers are delicious, and easy to make. Pick up some marshmellow creme, and some peanut butter. Put one on a piece of bread, the other on another. Slap together, OM NOM NOM.

My friend also told me that if you put doritos on a sandwhich, like an entire bag, with peanut butter, it's delicious. Trying that out next time I go to the store.

>>4060

It was delicious. Couldn't really taste the doritos, but i guess that was why it worked so well.

Two second pasta sauce:
1/2 cup butter
spoonful of red hot sauce (tapatio, anyone?)
spoonful of traditional yellow mustard or honey mustard
half-spoonful of Worcestershire sauce (optional, I love it too much)
cracked fresh salt and pepper to taste

peanut butter and cheese on crackers, nom nom nom