Cooking & Recipes

[ST1Doppelganger]

Empanadas

Nice I love empanadas and make them as well since my wife is Costa Rican.

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[Xue Sheng]

Lunch will be this

The Engine 2 Diet | French Toast

However I have never made that before so I will not know how it tastes until after lunch....I will be baking it

That was good, so good I am making it again today and adding Vegetarian Spring rolls to make my lunch

 

[ST1Doppelganger]

Thai Tea simple but good.

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[ST1Doppelganger]

Pork pot stickers with sauce

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[ST1Doppelganger]

First time using anchovies in the first stage of my sauces for seafood pasta and I was very impressed.

You essentially cook the anchovies with the shallot and garlic along with other goodies in olive oil until they fall apart. You then add in your other base of tha sauce being wine, tomatoes or cream.

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[Xue Sheng]

simple and easy, but sorry no picture

Various vegetables of your choice in bowl. Pour in egg white, or a couple eggs. Microwave 5 minutes

 

[Steve]

Not sure if I can post a picture from Facebook, but this is hopefully a snapshot of the chicken breast and andouille sausage gumbo I made Sunday night. It was pretty delicious.

 

[ST1Doppelganger]

Pan fried hammered chicken breast with a jalapeno cream, lemon, basil sauce over it.

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[ST1Doppelganger]

Pozole

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[Buka]

Turkey Marsala Meatballs

Ingredients -

1/3 cup, plus 1 tablespoon Marsala wine
1 pound ground turkey, dark meat.
1/4 cup grated pecorino, plus extra for serving
1 large egg, beaten
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoon extra-virgin olive oil
8 ounces cremini mushrooms, sliced
1 large shallot, minced
1 1/2 teaspoons flour
1 1/4 cups low-sodium chicken broth

Preheat the broiler to high.

In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Soak for 5 minutes. Add the turkey, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. Gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven, set aside.

In a skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino.

But you'll get no finished picture from me.
There's a name for you guys, you know. Posting all these mouthwatering pics, oh, you know exactly what you're doing. Show me the goodies.....and then nothing.
Outside of Xue's French Toast, and a minor reference from Doppelganger, there isn't one mention of a recipe.

You know what you guys are? Each and every one of you is a Cook Tease.

 

[Jenna]

I come here because I cannot afford breakfast

 

[ST1Doppelganger]

Turkey Marsala Meatballs

Ingredients -

1/3 cup, plus 1 tablespoon Marsala wine
1 pound ground turkey, dark meat.
1/4 cup grated pecorino, plus extra for serving
1 large egg, beaten
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoon extra-virgin olive oil
8 ounces cremini mushrooms, sliced
1 large shallot, minced
1 1/2 teaspoons flour
1 1/4 cups low-sodium chicken broth

Preheat the broiler to high.

In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Soak for 5 minutes. Add the turkey, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. Gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven, set aside.

In a skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino.

But you'll get no finished picture from me.
There's a name for you guys, you know. Posting all these mouthwatering pics, oh, you know exactly what you're doing. Show me the goodies.....and then nothing.
Outside of Xue's French Toast, and a minor reference from Doppelganger, there isn't one mention of a recipe.

You know what you guys are? Each and every one of you is a Cook Tease.

I'll start doing an ingredient list and process of steps but I don't measure anything anymore since I season everything thru taste.

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