Recipes and Shit
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Pumpkin sausage soup
2 c mashed pumpkin (or a can of pumpkin, NOT pie filling)
4 c chicken broth or stock
1/c c minced onion (increase if desired)
1 c finely chopped mushrooms (can be omitted)
½ c half and half or heavy cram
2-5 gloves garlic, minced
1 ½ t Italian seasoning
1 lb spicy breakfast sausageBrown sausage, drain, then add onion, mushrooms, garlic, and herbs. When onion is translucent, stir in pumpkin. Stir in broth and mix well. Simer 20-30 mins. Stir in cream and simmer on low for another 10 minutes. Taste and add salt/pepper as needed. I serve with red pepper flakes on the side so people can add a kick of spice if they want, as well as extra cream to swirl on top. It is also good without the cream. Sometimes I add a can of diced tomatoes with juice to the mix as well.
One of my best mom friends gave me this recipe about 20 years ago, and it’s been a mainstay of our family since, as well as many many potlucks and soup bar game nights over the years!
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Off topic. I copied and pasted your post for my cook-of-the-house husband. It also copied your avatar and blew it up 5x as big in the text.
So my husband got a REAL weird text and was all ???
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I like slow cookers and instant pot, so here is a quick sheet pan bake that doesn't take long to make. I got it a few years back on one of those ad-heavy recipe sights, not sure if this is how they recommended it for measurements, this is about what I do. Sorry I don't exactly measure while cooking, I wing it.
Chicken thighs and cabbage
1 cabbage roll/head/thing
1 bunch carrots
a few tablespoons of oil, and some saltCut cabbage into wedges ~1" at the widest, spread on the sheet pan. Cut the carrots into quarter strips, sprinkle on cabbage. Sprinkle oil (I use olive, but use your fav), then salt on the cabbage and carrots.
a few pounds of boneless chicken thighs (8+ is what I cook up).
Marinade thighs:
1/4 cup oil
1-2 table spoons soy sauce
1 table spoon honey
3 tsp garlic (powder, a few cloves of fresh if you like)
2-3 table spoons five-spice powderWhirl the marinade together, toss the thighs in it, throw the chicken atop the cabbage and carrots, pour the rest of the marinade over the thighs and veggies.
Cook for 35'ish minutes at like 375'ish. The cabbage and chicken will brown on the top, chicken will brown from the marinade, but wait for the cabbage to start going too.
The longest part is wedging the cabbage and cutting the carrots, about 10 minutes prep.
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Any amount of garlic listed in a recipe is objectively wrong and needs to be doubled, unless that recipe was provided directly to you by someone's nonna and involved more hand gestures than measurements.
https://whatiswrongwith.me/Mia
There were never any good old days. They are today. They are tomorrow. It's a stupid thing we say, cursing tomorrow with sorrow. -- Gogol Bordello -
@aria You have to FEEL the measurements with your heart!
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I'm disappointed. This thread has promised recipes and shit; it's delivered recipes, but so far none appear to have been shit.
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@grayson If you look in the Hog Pit you will find the rest of the ingredients.
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@carma I love to cook, but the idea of condensing the kitchen chaos into actual recipes is... daunting. Its ART.
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Anyone here cook with vegan butter? I picked some up on a whim and it tastes fine, but it sure does seem to make things foamy. Which isn't a problem, just a thing I'm noticing.
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@greenflashlight there are a ton of different vegan butter products that have different things they're made out of, so you could see if a different product isn't as foamy.
I make batches of my own since I don't like the taste of most margarines and the products that are marketed towards vegans are well, usually stupidly expensive.
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@carma said in Recipes and Shit:
Add shredded cheese until it looks like you added too much cheese, then double what you added.
The only recipe you'll ever need
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"Why I Have Diabetes" Slapdash Noodles
2 tbsp butter
1 head of garlic, peeled and crushed
1 pound pasta of your choice, you can't go wrong, I'm sure this would work even with lasagna sheets
1 tsp each of any Asian-ish sauce you have in your houseThe hard part of this recipe is for the pasta to be done at the same time the sauce is ready to receive it. I recommend boiling and draining the pasta before starting to make the sauce until you get the timing down.
Melt the butter in a big frying pan over medium heat. When it's melted and soon to turn brown, stir in the garlic and let it cook for 3-5 minutes, until the raw smell goes away. Now you can add any Asian-ish sauces you have to the mix; I use a teaspoon each of whatever's in the fridge, and none of it has ever turned out bad. Soy sauce, hoisin sauce, oyster sauce, and sriracha if I want a little kick? They all mix together fine! Anyway, stir it into the butter and garlic mixture, then add the finished noodles as fast as you can and toss to make sure everything's coated, giving it maybe a minute to finish up.
Since this recipe is basically impossible to screw up by adding things, play with it! If I have any leftover cooked meat I want to get rid of, it'll go great on this if you toss it in a little sesame oil to keep it from sticking to things before adding it to the pan at the same time as the noodles (krab is my favorite for this). You can add vegetables to the butter with the garlic to make a half-assed stir fry kind of thing; I know for a fact that it's delightful with a pepper you've cored and julienned and a cup or two of shredded cabbage, but broccoli would also go down a treat. I'm sure it's possible to screw up this recipe, but so far, even I haven't managed it. Just be sure to add more liquid to help spread the flavor around to all the extra ingredients you're putting in.
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Raven’s “Oh crap, is it my turn to cook” pesto chicken pasta
(Also a big hit with the kids)- 2 or 3 large chicken breasts
- 500g pasta (macaroni, fussili etc)
- small bottle of pesto
- cherry / grape / baby tomatoes
- Roast chicken breasts in the oven. 30 mins at 180C
- Boil pasta, then drain
- Throw some oil in the pasta pot and turn up to high. Toss in halves baby tomatoes until they sear nicely. Turn off the heat.
- Throw pasta back into the pot. Dice chicken and throw into the pot. Empty the pesto into the pot.
- Mix, serve and have your children declare you are a cooking goddess.
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My husband is going to try this next week and says thank you for including the part about pie filling.
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New rule for this thread:
You must name your recipe with something hilarious or salacious.
“Why I have Diabetes?” Chef’s kiss.
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@silverfox aww I hope you guys like it as much as we do!!
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Better Than Hamburger Helper: Haluski
1 lb Polish sausage, cut into rounds; optional
6-8 tbsp butter
1 medium white onion, diced
1 pinch salt
5-8 cloves of garlic, crushed
1/2 head of cabbage, shredded
2 large carrots, peeled and slivered
red pepper flakes to taste
1 lb egg noodlesThis is a Depression-era dish, so if you're going tor accuracy, cut the meat and only use 6 tbsp. butter.
Boil egg noodles per directions on the packet. Drain it when done, reserving 1/2 cup of starchy water. Return the still-hot starchy water to the pot with 2 tbsp. butter, stirring it all together into a fairly creamy sauce-coated bowl of noodles.
In a large frying pan, melt 2 tbsp. butter over medium heat and brown the sausage rounds in it, using a slotted spoon to transfer them to a bowl, leaving as much drippings behind as you can. Add another 2 tbsp. butter to melt, then add the diced onion and salt, sauteing until translucent. Add the crushed garlic and stir, cooking for 3 minutes or until the raw smell is gone.
Melt the last 2 tbsp. butter and add the cabbage, carrots, and red pepper, stirring to mix and to help cook. When the cabbage and carrots are soft, add them to the noodles in whichever of the two cooking dishes is large enough to accommodate all that. If you made it with sausage, add that too, and stir it all together until the butter and fat has combined with the butter sauce coating the pasta and thickened it a good deal.
