Help. Cooking (recipes?)

[Furgeson]

It is I, Lily.
I'm doing community service shit for kicks college feeding my soul.
And apparently, the stupid girls (duh) at my all girls school
want to sell a cookbook.
...
I. do. not. cook.
OK, so if any of you here are master chefs, and like to cook,
for example, Zephyr, with a kickass chicken pot pie,
PM, or post all your delish recipes on here,
so that I can take them, and reuse. >:D And then, I don't have too much work to do!
Hoping that you post tons. Thanks. 

[Xye]

Ingredients:

3 cups of water
2 eggs

Method:
- Boil eggs with water for 5 minutes.
- let it cool down

Result:
Perfectly delicious boiled eggs for your lunch. Very nutritious!

--------
I know how to cook that...and cook ramen. XD My husband is gonna be so happy!

[Furgeson]

Even I know how to make boiled eggs.
(and that's saying something.)
*tearing up*
Does NOONE know how to cook something that doesn't include boiling with hot water?!
WHAT HAS THE WORLD BECOME?!
WHERE HAS THE FOOD GONE?!!!

[Zain]

I took a cooking class last year (it was mandatory).
And I had to write down all these recipes. Every single one that we did -_-
I'm sure I still have it somewhere...if I, you know, looked around.
From sugar cookies to pizza :D

[Furgeson]

Oooooh...
The glorious and infamous Zain. Nice to meet you!
*grabs onto ur lovely hand and refuses to let go*
Please do! (look around.)
Little lily petals everywhere! Will be grateful.
I don't even know what I have to do with lily petals. 

[Hoang]

Cool, cooking is easy, i do it when no one is here to feed me :D.

[Furgeson]

Erm.
Doesnt help.
>__<

[Hoang]

What kinda things do you want to make? My sister messes A LOT more in the kitchen than I do so i can help you if you need xD.

[Zain]

I'm glorious and infamous? Since when?
Nice to meet you as well, Furgeson.
*takes you for a stroll*~ :3
I'll try. There's more than 100 folders to look through.
You could also write a recipe on how to prepare cereal and chocolate milk :D

[Michelle]

I have found some recipes that I have used before and they turned out ok. I don't know if this is what you were looking for:

Curried Tuna, Carrot & Hummus Couscous
Serves about 4
     2 cups instant couscous
     2 cups boiling chicken stock or vegetable stock
     1 1/2 teaspoons curry powder
     1 1/2 teaspoons garlic, minced
     1 tablespoon margarine/butter
     2 (185 g) cans tuna in water, flaked & drained
     1 red pepper, diced
     1 large carrot, grated
     4 spring onions, thinly sliced
     2 tablespoons lemon juice
     2/3 cup hummus, to serve

1. Place couscous in a large heatproof bowl & stir in stock, add in curry powder, garlic & margarine and mix to combine.
2.Cover with plastic wrap & set aside for 5 mins or until all liquid has absorbed. Fluff with a fork to separate grains.
3. Add tuna to couscous with capsicum, carrot, rocket, onions & lemon juice, season to taste & stir well to combine.
4. Top each serve with a generous dollop of hummus.

You can probably change this recipe around a lot because I know I do when I don't have all the ingredients. It is pretty simple and you can eat it warm or cold.

Vegetarian Croissant Sandwich

Serves 1
    1 croissant (could be any type of bread though)
    dijon-style mustard
    1 leaf of lettuce
    1 slice  of swiss cheese, cut in half diagonally
    2 slices thin tomatoes
    1/2 avocado, peeled and sliced (optional)
    2 tablespoons mayonnaise or salad dressing
    4 slices thin zucchini or cucumbers
    1 fresh mushrooms, sliced
    1 teaspoon milk
    1/2 teaspoon snipped fresh dill weed or basil, crushed or 1 dash dried dill or basil, crushed
 
1. If desired, wrap croissant in foil and heat in a 350°F oven about 4 minutes or just until warm.

2. Split croissant, then spread lightly with mustard.

3. Arrange lettuce leaf, Swiss cheese, tomato slices, avocado, zucchini or cucumber, and mushroom slices on bottom half of croissant.

4.Combine mayonnaise, milk, and dill weed or basil.

5. Add sprouts if desired.

6. Spoon over filling.

7. Add top half of croissant.

This recipe can also be modified with different vegetables.

No-Bake Granola Bars
About 24 bars
    2  cups crispy rice cereal
    1/4 cup of wheat germ
    1 1/2 cups quick-cooking rolled oats
    1/2 cup craisins
    1/2 cup of dark chocolate chips
    1/2 cup light corn syrup
    1/2 cup peanut butter
    1 teaspoon vanilla

1. In large bowl, combine dry ingredients

2.In small saucepan, put in the corn syrup

3.Bring to a boil, stirring constantly.

4.Stir in peanut butter and vanilla; blend until smooth. ( OR you can use the microwave by putting in the corn syrup and put it in for 30 seconds stir, 30 seconds stir, etc, until it starts to boil. Then you add the peanut butter and vanilla for another 30 seconds stir, and when it looks all mixed together and it is warm, then you can go onto step 5)

5 .Pour over cereal mixture; mix well.

6 .Press into ungreased 13"x 9" pan. (make sure to press REALLY HARD so that everything stays together and is compact, pressing it hard is very important or else you granola bar will just become granola)

Once again, the ingredients can be modified, like the craisins and chocolate chips could be changed to what you like. Also, you probably can change the rice crispies to chex or some type of rice cereal. Just make sure if you add/take out an ingredient, you make sure that the total amount is the same or else the mixture could become too dry.

Carrots and Raisins
Serves 2

    2 large carrots
    1/4 cup raisins
    3 tablespoons sour cream
    2-3 teaspoons sugar

1. Place raisins in a small amount of water, so they plump up a little. (this step is optional) Grate carrots on a smallest part of your grater.

2.Combine grated carrots, sour cream, raisins (take them out of water prior) and then add sugar (adjust to your taste).

This is an odd combination but to me it tastes really good and it is really healthy!


So yeah, I probably have more recipes but some of them are kind of weird (like the carrot and raisin recipe), or at least when I mention them to friends because I am a vegetarian and I am a health junkie. :P

[nancy]

What country's recipe do you have in mind? xD

[Furgeson]

Any country would do.

Thanks Michelle, I LOVE YOU! You just made my job so much easier,
if I could mail you a dollar I would. Not that you want a hundred cents...
but i'm broke XD

[werr]

Xye, I didn't know you could cook >.<

I am just wondering, but wouldn't it be easier and more productive if you were to look into some recipe books, or check out some cooking sites on the net?

[Furgeson]

Thanks for being a pain in the ass so insightful!
But, fortunately, my search is over, (thanks michelle)
and i was still too lazy to google it.
But, I believe the idea was that It's supposed to have been made before...?
So, I couldn't use the fabulous shit that appears on my igoogle page. XD

[Disturbance]

Tried and tested delicious recipes:D!

Grilled Macaroni

Ingredients: 
50g vegetable macaroni
50g shredded parmesan cheese
20g breadcrumbs
50ml of water

White sauce:
½ tablespoon of flour
½ tablespoon of butter
60ml of milk

Seasoning:
Pinch of salt
Pinch of pepper

Garnishing:
1 stalk of parsley

Method:
1.   Bring a saucepan of water to boil and add a pinch of salt for taste.
2.   Add in 50g of vegetable macaroni and boil in the saucepan, uncovered for about 10-15 minutes until the macaroni is cooked.
3.   Drain the macaroni and run tap water over it before putting it aside in a medium-sized plate.
4.   Using the same saucepan, melt the margarine over low heat.
5.   Blend in the flour, salt and pepper together with the melted butter stirring all the time for one minute, using one wooden spoon.
6.   Add milk gradually into the mixture, stirring all the time. Cook until the white sauce thickens and coat the back of the wooden spoon. Turn off the fire. Add some shredded parmesan cheese using a tablespoon on top of the macaroni on the plate and mix well.
7.   Put half of the cooked macaroni in a rectangular medium-sized glassware plate.
8.   Spread half of the sauce over the macaroni and cheese on the plate. Repeat procedure.
9.   Sprinkle breadcrumbs once the sauce is evenly spread on the plate.
10.   Grill macaroni until golden brown and heat through for 15 minutes.
11.   Garnish with parsley and tomato slices, serving on a rectangular medium-sized glassware plate.


Scotch Egg

Ingredients: 
3 quail eggs – hard-boiled, shelled.
1 medium potato – boiled, mashed, salt and pepper for taste.
1 chicken sausage – micro-waved and mashed
½ egg (binding and coating)
1 tablespoon seasoned flour (flour, salt and pepper)
2 tablespoons of breadcrumbs
6 tablespoons of oil for deep fat frying

Garnishing:
5 leaves of lettuce

Method:
1.   Heat the oil in a deep-fryer.
2.   Put the mashed potatoes and mashed sausage together in a bowl and mix well.
3.   Roll the quail eggs in the seasoned flour in the plate.
4.   Wrap the quail eggs with the potato mixture.
5.   Coat with seasoned flour again, then dip into the beaten egg and roll in the breadcrumbs.
6.   Deep fry Scotch eggs till golden brown and drain on kitchen paper.
7.   Cut into halves and serve on a bed of lettuce in a rectangular small-sized plate.

Fruit Tarts

Ingredients:

Short-crust Pastry:
100g plain flour                                 
A pinch of salt
50g butter
4 tablespoons of cold water

Custard Filling:
1 level tablespoon of custard powder
25g sugar
175ml milk
½ tsp vanilla essence
15g butter

Decoration:
½ kiwi
Strawberries (sliced)
Blueberries

Glaze
1 level dessertspoon instant jelly powder
65ml of water

Method:
1.   Preheat oven to 200°C
2.   Sift flour and salt into mixing bowl.
3.   Rub in the butter using finger tips till the mixture resembles fine bread crumbs.
4.   Mix in the 4 tablespoons of water with a palette knife until a dough is formed.
5.   Cover and leave it in the chiller to rest for 10 minutes.
6.   Turn onto a lightly floured board and knead slightly (Do not over-handle).
7.   Roll out the dough to about 0.5cm thickness.
8.   Cut with a fluted cutter.
9.   Place the cut pieces in patty tins. Lightly press each piece into shape. Prick holes at the base for air.
10.   Bake blind (without filing) for 20 minutes until golden brown and allow pastry to cool.
11.   Prepare custard. Blend custard powder with a little milk. Add sugar, vanilla and rest of milk. Cook custard, stirring all the time, until mixture boils and thicken. Stir in butter. Pour into tartlets.
12.   Remove the stems for the blueberries, slice the kiwi into half and the strawberries into quarters.
13.   Fill tartlets with custard and fruits.
14.   Prepare instant jelly. Pour carefully over fruits (using a teaspoon) and serve in a rectangular medium-sized plate.

[werr]

Thanks for being a pain in the ass so insightful!

You are most welcome.