Gravy's Cooking Thread
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Sir Funk
Molten Core Raider
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Alright bros, it's that time again. We've been drying up a bit since the super bowl.
I'm supposed to make stir-fry for dinner tonight. Shit is delicious and I love it every week, but I'm bored by the routine of it today. Hit me with a dinner recipe you've been wanting to share.
I'm supposed to make stir-fry for dinner tonight. Shit is delicious and I love it every week, but I'm bored by the routine of it today. Hit me with a dinner recipe you've been wanting to share.
Joeboo
Molten Core Raider
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We make Tortellini soup a lot in the winter time. Damn tasty and couldn't be easier
Package of frozen tortellinis (can be meat or cheese, your preference)
1 can of Italian-spiced diced tomatos
1 can of ro-tel
finely chopped white onion + garlic sauteed in olive oil until soft & translucent
throw all of that in a pot with chicken stock broth (can, box, whatever) and let it cook on medium heat for about an hour.
Package of frozen tortellinis (can be meat or cheese, your preference)
1 can of Italian-spiced diced tomatos
1 can of ro-tel
finely chopped white onion + garlic sauteed in olive oil until soft & translucent
throw all of that in a pot with chicken stock broth (can, box, whatever) and let it cook on medium heat for about an hour.
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Easy Fajitas
3-4 Chicken breasts
1 red pepper cut to slices
1 green pepper cut to slices
1 onion cut to slices
1 cup grated mexican cheese, like jack or even marbled cheddar.... I use the packaged stuff.
lemon/lime
cumin
garlic powder/ garlic salt
chili power
salt/pepper to taste
Cut chicken breasts to strips Marinade with garlic salt, some cumin and chili powder 2+ hours
Turn oven on to 350
Fry up chicken breast strips in a bit of oil until browned on all sides. Do this in small batches on a hot skillet.
When each batch is done dump the chicken into a casserole dish which is in oven.
Saute strips of onion and red and green peppers with salt and more seasoning for a few min.
Add this to the casserole, add more seasoning, mix all up sprinkle with lemon/lime juice and top with grated cheese. Return to oven for 10-15 min until cheese is melted.
If you want this spicy incorporate a few fresh jalapenos.
Serve with warm tortillas.
Takes about 30 min, 10 min prep time
3-4 Chicken breasts
1 red pepper cut to slices
1 green pepper cut to slices
1 onion cut to slices
1 cup grated mexican cheese, like jack or even marbled cheddar.... I use the packaged stuff.
lemon/lime
cumin
garlic powder/ garlic salt
chili power
salt/pepper to taste
Cut chicken breasts to strips Marinade with garlic salt, some cumin and chili powder 2+ hours
Turn oven on to 350
Fry up chicken breast strips in a bit of oil until browned on all sides. Do this in small batches on a hot skillet.
When each batch is done dump the chicken into a casserole dish which is in oven.
Saute strips of onion and red and green peppers with salt and more seasoning for a few min.
Add this to the casserole, add more seasoning, mix all up sprinkle with lemon/lime juice and top with grated cheese. Return to oven for 10-15 min until cheese is melted.
If you want this spicy incorporate a few fresh jalapenos.
Serve with warm tortillas.
Takes about 30 min, 10 min prep time
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Pickle Soup
My mom always used to make this, usually in the winter. It sounds weird, but its dammned tasty. Try it, its easy to make.
I usually make my own chicken stock but you can use store bought or chicken bullion. I also dont measure shit out either. I just start slicing veggies until the pile looks good, you know?
2 cups cubed carrot
1 cup cubed celery
2 cups diced onions
2-3 cups diced potato
1 stick of butter
1 16 oz container sour cream
1 cup flour
1 cup of shredded pickles (3-4 large ones)
6-8 cups of chicken stock
salt/pepper to taste
In a large pot melt butter and saute celery, carrot, onion, until onions translucent. Add chicken stock and potato. Simmer until potato is done (20 min??). Check for seasoning. In a bowl, mix the sour cream and flour well, with a whisk. Add a bit of water if too thick. Temper this with 1-2 lades of stock, whisk in. Pour the sour cream into soup slowly while whisking. then add the pickles. Return to boil and then turn off. Taste for seasoning and add a bit of pickle juice if you want a bit more pickle flavor/tartness.
15-30 min prep (depending on how fast you can chop those veggies!)
30-45 min cook.
My mom always used to make this, usually in the winter. It sounds weird, but its dammned tasty. Try it, its easy to make.
I usually make my own chicken stock but you can use store bought or chicken bullion. I also dont measure shit out either. I just start slicing veggies until the pile looks good, you know?
2 cups cubed carrot
1 cup cubed celery
2 cups diced onions
2-3 cups diced potato
1 stick of butter
1 16 oz container sour cream
1 cup flour
1 cup of shredded pickles (3-4 large ones)
6-8 cups of chicken stock
salt/pepper to taste
In a large pot melt butter and saute celery, carrot, onion, until onions translucent. Add chicken stock and potato. Simmer until potato is done (20 min??). Check for seasoning. In a bowl, mix the sour cream and flour well, with a whisk. Add a bit of water if too thick. Temper this with 1-2 lades of stock, whisk in. Pour the sour cream into soup slowly while whisking. then add the pickles. Return to boil and then turn off. Taste for seasoning and add a bit of pickle juice if you want a bit more pickle flavor/tartness.
15-30 min prep (depending on how fast you can chop those veggies!)
30-45 min cook.
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I usually just season, mix it in and let it sit. The salt draws out some of the moisture from the chicken. But I guess what would fit here would be some lemon juice if you want to add some liquid.
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Nahh, its not THAT thick. Maybe the consistency of a progresso cream soup if that? But if you want to make it thicker, by all means. You could also use more potatoes and use 1/2 of them to cook down and break down, kind of like a chowder, and then add the other half later?
Edit: here is a picture I found online that resembles it closely...
Edit: here is a picture I found online that resembles it closely...
Gravy
Bronze Squire
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I've had pickle soup and it was quite tasty. I don't think I'd want a steady diet of it because I'm not a huge dill fan, but once a year would be good. For me. And isn't that what this forum is all about?
Today I'll be searching for an orange chicken stir-fry, hopefully using concentrated orange juice because that's all I have here.
Today I'll be searching for an orange chicken stir-fry, hopefully using concentrated orange juice because that's all I have here.
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Last one for today....
Here is again, something that moms used to make. Its a good side dish, goes well with mashed potatoes.....
Moms Cabbage dish (lol)
1 small shredded cabbage
1 onion chopped
1 bay leaf
1 large chix bullion cube ( I use knoors)
1-2 tbs vinegar
1 cup water
1/2 cup light roux (equal parts butter/flour cooked until flour taste is gone)
1 link smoked polish sausage cut into quarters lengthwise and then sliced (best you can find)
Make the roux and set aside. Shred the cabbage and put in a large bowl. Salt the cabbage, mix through and let sit for 10-15min or so. In a med pan fry up the onion, bay leaf, polish sausage in a bit of butter/oil until translucent. Add the cabbage and start to saute for 5-7 min. when you see the cabbage reducing a bit, add 1 cup or so of water and a bullion cube or two if you are using the small squares. You will see the cabbage further reduce but you dont want to overcook the cabbage so its without any texture. Taste it for firmness at this point. It needs to be cooked through while at the same time preserving some of the texture. Then add the roux in so it thickens up the cabbage but not too much so its not like a paste, use your judgment should be kind of like a thicker sauce. Then quickly add the vinegar and stir in which will preserve the firmness of the cabbage and balance out its sweetness. Serve.
Here is again, something that moms used to make. Its a good side dish, goes well with mashed potatoes.....
Moms Cabbage dish (lol)
1 small shredded cabbage
1 onion chopped
1 bay leaf
1 large chix bullion cube ( I use knoors)
1-2 tbs vinegar
1 cup water
1/2 cup light roux (equal parts butter/flour cooked until flour taste is gone)
1 link smoked polish sausage cut into quarters lengthwise and then sliced (best you can find)
Make the roux and set aside. Shred the cabbage and put in a large bowl. Salt the cabbage, mix through and let sit for 10-15min or so. In a med pan fry up the onion, bay leaf, polish sausage in a bit of butter/oil until translucent. Add the cabbage and start to saute for 5-7 min. when you see the cabbage reducing a bit, add 1 cup or so of water and a bullion cube or two if you are using the small squares. You will see the cabbage further reduce but you dont want to overcook the cabbage so its without any texture. Taste it for firmness at this point. It needs to be cooked through while at the same time preserving some of the texture. Then add the roux in so it thickens up the cabbage but not too much so its not like a paste, use your judgment should be kind of like a thicker sauce. Then quickly add the vinegar and stir in which will preserve the firmness of the cabbage and balance out its sweetness. Serve.
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Get some udon noodle, slice some pork thinly, yellow squash, ginger, mushrooms, red curry paste, and your other favourite ingredients, stir fry that shit.
That's what we're doing tonight. yum.
That's what we're doing tonight. yum.
Chipotle Beans and Rice
My lazy quick and easy dinner on weekdays
3/4 cup rice
1 can of black beans
small can corn
small can of peas
1/2 red onion
small can chipotle peppers
couple cloves of garlic
cilantro
lime
optional: chopped up grilled chicken breast
Start the rice (I use a rice cooker)
Dice garlic, put in pan with oil for a few mins until golden, add salt and pepper
Chop the onions, add to pan. I like them when they're still a little crisp, so I don't put in earlier cause they get too soft.
Turn down heat, throw in the beans, stir a couple mins while they soften up, then add corn and peas
Chop up chipotle peppers and throw them in.
Stir a couple minutes more
Add rice, stir until evenly mixed
Squeeze in a few lime wedges, stir.
You can either garnish with diced cilantro, or mix it right in at the end.
My lazy quick and easy dinner on weekdays
3/4 cup rice
1 can of black beans
small can corn
small can of peas
1/2 red onion
small can chipotle peppers
couple cloves of garlic
cilantro
lime
optional: chopped up grilled chicken breast
Start the rice (I use a rice cooker)
Dice garlic, put in pan with oil for a few mins until golden, add salt and pepper
Chop the onions, add to pan. I like them when they're still a little crisp, so I don't put in earlier cause they get too soft.
Turn down heat, throw in the beans, stir a couple mins while they soften up, then add corn and peas
Chop up chipotle peppers and throw them in.
Stir a couple minutes more
Add rice, stir until evenly mixed
Squeeze in a few lime wedges, stir.
You can either garnish with diced cilantro, or mix it right in at the end.
I can't be fucked to go back and reread through the thread. What were the series of videos that people really liked and recommended to learn more about cooking?
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Hekotat
FoH nuclear response team
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I love Gordon Ramsay and I have no idea why, he's so dreamy.
Here's a Chicken Tortilla Soup recipe that I modified a bit and it's absolutely amazing, especially in the winter.
2 hrs | Makes: 4 to 6 servings
There are a lot of ingredients in this soup, but each one plays a part in its big flavor. To make it, first soften vegetables including celery,garlic, onion, carrot, and bell pepper in a pot, then add dry spices to bring out their flavors. Add chicken broth, tomatoes, and tortillas, then let the mixture simmer until everything melds and the tortillas disintegrate to make a thick and hearty soup. Finally, throw in shredded chicken and garnish with fried tortilla strips, or if you want to skip frying the strips, just use regular crushed-up tortilla chips.
Game plan: For a thicker soup, use 5 corn tortillas rather than 4. You can easily double this recipe to make a big pot of soup for a crowd.
INGREDIENTS
For the soup:
2 tablespoons vegetable oil
1/2 medium onion, medium dice (about 3/4 cup)
1/2 small carrot, peeled and medium dice (about 1/4 cup)
1/2 medium celery stalk, medium dice (about 1/4 cup)
1/2 medium red bell pepper, medium dice (about 1/4 cup)
1 medium garlic clove, minced
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
4 cups (1 quart) stock or low-sodium chicken broth
1 cup water
1/2 cup canned crushed tomatoes
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces
For the tortilla strips:
1 1/2 cups vegetable oil
4 (6-inch) corn tortillas
Kosher salt
Freshly ground black pepper
To finish:
1 1/2 cups shredded, cooked chicken (about 8 ounces)
1/2 cup heavy cream
1 can of cheddar cheese soup
Kosher salt
Freshly ground black pepper
INSTRUCTIONS
For the soup:
Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, carrot, celery, and bell pepper and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
Add the garlic, chili powder, coriander, cumin, oregano, paprika, and cayenne and cook, stirring occasionally, until fragrant, about 2 minutes. Add the broth, water, tomatoes, and measured salt and pepper, stir to combine, and bring to a boil.
Reduce the heat to low, add the tortillas, and stir to combine. Simmer, stirring occasionally, until the tortillas have disintegrated and the soup has thickened, about 1 hour. Meanwhile, make the tortilla strips.
For the tortilla strips:
Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking (about 350?F on a deep-frying/candy thermometer), about 6 minutes.
Meanwhile, stack the tortillas on a cutting board. Cut the stack in half, then cut crosswise into 1/4-inch strips; set aside. Line a baking sheet with paper towels; set aside.
When the oil is ready, add half of the tortilla strips and fry, stirring occasionally, until golden brown and crisp, about 2 to 2 1/2 minutes. Remove with a slotted spoon to the prepared baking sheet and season with salt and pepper. Repeat with the remaining tortilla strips; set aside.
To finish:
When the soup is ready, add the chicken and cream and stir to combine. Then add the can of cheddar cheese soup. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed.
Serve the soup topped with the tortilla strips, passing any desired garnishes on the side.
Here's a Chicken Tortilla Soup recipe that I modified a bit and it's absolutely amazing, especially in the winter.
2 hrs | Makes: 4 to 6 servings
There are a lot of ingredients in this soup, but each one plays a part in its big flavor. To make it, first soften vegetables including celery,garlic, onion, carrot, and bell pepper in a pot, then add dry spices to bring out their flavors. Add chicken broth, tomatoes, and tortillas, then let the mixture simmer until everything melds and the tortillas disintegrate to make a thick and hearty soup. Finally, throw in shredded chicken and garnish with fried tortilla strips, or if you want to skip frying the strips, just use regular crushed-up tortilla chips.
Game plan: For a thicker soup, use 5 corn tortillas rather than 4. You can easily double this recipe to make a big pot of soup for a crowd.
INGREDIENTS
For the soup:
2 tablespoons vegetable oil
1/2 medium onion, medium dice (about 3/4 cup)
1/2 small carrot, peeled and medium dice (about 1/4 cup)
1/2 medium celery stalk, medium dice (about 1/4 cup)
1/2 medium red bell pepper, medium dice (about 1/4 cup)
1 medium garlic clove, minced
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
4 cups (1 quart) stock or low-sodium chicken broth
1 cup water
1/2 cup canned crushed tomatoes
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces
For the tortilla strips:
1 1/2 cups vegetable oil
4 (6-inch) corn tortillas
Kosher salt
Freshly ground black pepper
To finish:
1 1/2 cups shredded, cooked chicken (about 8 ounces)
1/2 cup heavy cream
1 can of cheddar cheese soup
Kosher salt
Freshly ground black pepper
INSTRUCTIONS
For the soup:
Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, carrot, celery, and bell pepper and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
Add the garlic, chili powder, coriander, cumin, oregano, paprika, and cayenne and cook, stirring occasionally, until fragrant, about 2 minutes. Add the broth, water, tomatoes, and measured salt and pepper, stir to combine, and bring to a boil.
Reduce the heat to low, add the tortillas, and stir to combine. Simmer, stirring occasionally, until the tortillas have disintegrated and the soup has thickened, about 1 hour. Meanwhile, make the tortilla strips.
For the tortilla strips:
Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking (about 350?F on a deep-frying/candy thermometer), about 6 minutes.
Meanwhile, stack the tortillas on a cutting board. Cut the stack in half, then cut crosswise into 1/4-inch strips; set aside. Line a baking sheet with paper towels; set aside.
When the oil is ready, add half of the tortilla strips and fry, stirring occasionally, until golden brown and crisp, about 2 to 2 1/2 minutes. Remove with a slotted spoon to the prepared baking sheet and season with salt and pepper. Repeat with the remaining tortilla strips; set aside.
To finish:
When the soup is ready, add the chicken and cream and stir to combine. Then add the can of cheddar cheese soup. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed.
Serve the soup topped with the tortilla strips, passing any desired garnishes on the side.