Recipes and Shit
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Google search something like "Instant pot chicken dump recipe".
A hit: "Super easy 5-minute dump and go chicken recipe!". Yes, that's what I want.
The actual content:
<human interest piece about this person's ethnic roots and the struggles their grandfather had when he first arrived to America before falling in love with a wonderful girl whom he ultimately got married to but she died too soon, yet not before giving birth to twins>
Then finally:
Recipe: Create this custom 4-ingredient marinade in a bowl. Put the meat in, let it sit overnight. Sauté the meat in the pot. Chop down veggies and apply these exotic spices to season them (<referral link for Amazon>). Cook for 12 minutes. Pour the veggies in for 0 minutes until it comes to pressure. NOW you are ready to add the custom sauce which you'll prepare in a third bowl...
Don't forget to hit like and subscribe!
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Life stories go on recipe pages with the recipes mixed in because recipes themselves can't be copyrighted (this isn't the right word, I don't think, but the recipe equivalent) and protected from direct copy/paste use by other people on their recipe website, UNLESS they're embedded in text; if they're part of the text, they're much safer. Plus, search engine optimization -- the more key words, the higher it's going to show up in the list when you search for a recipe.
Food bloggers also like to get paid for the work they do.
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@sunny said in Recipes and Shit:
Food bloggers also like to get paid for the work they do.
I appreciate this.
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Can I Get Away With Calling This A Deconstructed Burger?
4 potatoes, halved and sliced
2 tbsp olive oil
1 pinch each salt, pepper, paprika, basil
1 lb ground beef
1 shallot, diced
1* clove of garlic, crushed
1 more pinch each salt and pepper
1 tomato, sliced
grated cheese to cover if you're gross and wrong enough to like cheeseIn your largest frying pan, heat the olive oil over medium, then add the potatoes. Sprinkle with salt, pepper, paprika, and basil. Mix well, and cook for ten minutes or so, stirring occasionally, until potatoes are at your level of doneness (I like them browned and crispy). Set the whole pan aside.
In a more reasonable frying pan, break up a pound of ground beef and cook over medium heat into crumbles. When it looks like it's almost fully cooked, add the shallot, garlic (can we all agree one crushed clove of garlic isn't enough garlic for a cup of coffee?), salt, and pepper. Mix and let cook for 8 to 10 minutes, but take it off the heat if the beef looks like it's starting to dry out.
Pour the contents of the smaller pan into the larger one. Don't mix them; you want the potato slices to act a little bit like a crust, but hopefully not as dry and crispy as that implies. Cover it with grated cheese if you tolerate lactose, and top the cheese with the tomato slices. Cover the pan and return to the range over low heat for a couple of minutes until the cheese is melted.
Garnish with chives. Serve warm. Since the tomatoes are in slices, obviously you'll need a fork and knife.
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Anyone got a good recipe for shrimp that isn't shrimp alfredo? We've been iced in since the 25th and um...well, I have a lot of mouths to feed that are carnivores and a lot of shrimp in the freezer.
We do have most pantry staples, a fairly robust spice selection, and an okay amount of fresh veggies. I can do a rice bowl, but I remembered the creative minds here so thought I'd ask if anyone has a recipe that they love. Since you know, I'm a little cabin fevered too and wouldn't mind trying something new. -
@mietze https://cdn.quotesgram.com/img/71/5/632416769-forrest-gump-bubba-shrimp-quote-22.gif
Personally I'd do shrimp tacos or chowder
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Shrimp is awesome and versatile.
I like my shrimp fried. You can make a pretty easy breaded-shrimp if you have some Italian bread crumbs lying around, or some cornmeal, or whatever.
- Get shrimp.
- Put buttermilk in bowl for dipping. A beaten egg also works.
- Flavor that dipping up with some barbecue sauce.
- Dip peeled, de-veined shrimp in the bowl.
- Get another bowl and fill with bread crumbs, cornmeal, or flour.
- Flavor that coating up with some salt and pepper.
- Roll the dipped shrimp in the coating and set aside.
- Get a pot.
- Put oil in pot.
- Heat oil in pot on stove.
- Fry them shrimps.
Eat.
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Hawaiian Garlic Shrimp
1 head garlic, peeled and crushed
4 tbsp butter, plus more if you make your rice with it
1 lb large, thawed, de-veined shrimp (I take the tails off because my mom told me they're poison, and some things stick with you)
2 tbsp rice flour
1 tbsp paprika
1.5 tsp kosher salt
1 tsp cayenne pepper
2 tbsp olive oil
2 cups rice
juice of 1 large limeMake the rice first by the directions on the package. When it's off the heat and cooling, juice a large lime into it and stir it to combine. You want the rice basically done and doing the water absorption thing before you start cooking the shrimp, because it's shockingly fast.
Melt the butter in a frying pan over medium heat. Add the garlic and cook, stirring, until the garlic is golden brown, 2-3 minutes. Transfer the garlic and butter to a bowl.
Make sure the shrimp has no excess moisture from thawing. Mix all the powders together and coat the shrimp in it. Turn the heat up to medium-high and add the oil to the frying pan. Cook the shrimp in a single layer, flipping after 2-3 minutes. Add the garlic butter and cook another 30 seconds per side. Transfer to the rice immediately.
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One-Pan Jambalaya
1 green pepper, diced
1 red onion, diced
3-4 stalks of celery, diced
1 pinch salt
2 tbsp olive oil
3+ cloves of garlic, peeled and crushed
1 lb Andouille sausage, sliced into rounds
1 tbsp Cajun seasoning
1 cup white rice
2 cups chicken or vegetable broth
2 tomatoes, diced
1 lb thawed, deveined, shelled shrimpIn a very large frying pan over medium heat, cook the pepper, onion, and celery in the oil with a pinch of salt to help them sweat. You want to have roughly equal amounts of each veg. When they've begun to pick up color from the oil, add the garlic and cook until fragrant. Add the sausage and cook, stirring, until meat and vegetables have begun to brown. Add the Cajun seasoning and stir, cooking a few minutes to toast the spice, before stirring in the rice and letting it toast for a minute or two. Add the broth and tomatoes. Stir, and let the pan come to a quick boil before covering and reducing the heat to low. Allow it to simmer for 15 minutes.
Add the shrimp, stirring, trying to submerge it in the liquid. Cover the pan again and let it cook for five more minutes.
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Mix it up a little and do a scampi?
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For shrimp I highly recommend Honey Garlic Shrimp and Banh Xeo. Now, admittedly, I hate making crepes. So instead, I usually do an omelet or more traditional pancakes. But YMMV!
Oh, and if you have the fixings... a Seafood Boil is ALWAYS a great family-style dish! I tend to use my own seasoning blends rather than Old Bay (I don't care for bay leaves), and obvs don't need any other seafood but shrimp!
Edit: Also also! For anyone trying to stay low-carb or gluten free.... this is a good shrimp scampi with an alternative to noodles!
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Butterfly the shrimp. It's purely cosmetic but makes them look bigger and more interesting. Probably makes them cook a little quicker so keep that in mind.
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Does anyone here ever cook tomatoes along with your breakfast eggs? If so, what do you do? I've thought of grilling them but would like something with a less mushy texture.
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@greenflashlight I sauté diced tomatoes to go with my eggs. Hot pan, diced tomatoes, sprinkle of garlic salt or powder, pepper, and viola!
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@greenflashlight said in Recipes and Shit:
...cook tomatoes ... a less mushy texture.
One of these things is not like the other.
That said, I make some make-ahead egg muffin things out of eggs, feta, spinach, tomatoes, and black olives with some seasonings and such that are pretty good. Here is a recipe that isn't quite like the ones that I make but are pretty close. This one horrifies me because it uses the dishsoap herb, so if you aren't a fan of that, like me, then sub out some spinach.
https://ikneadtoeat.com/greek-egg-muffins/
ETA PROTIP: I'm not sure why they're doing it like they are in the video / directions. Don't do it like they do. That way is a silly way.
Take all of your solid ingredients and just divide them up between then muffin tins, to ensure even coverage, and THEN just cover that with the egg mixture, which is gonna be less messy anyway.
Trust me.
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@derp I love doing eggs in the muffin tin. I also hate the dishsoap herb.
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Weird.. I made a post but it disappeared?
Shakshuka is essentially eggs poached in tomato? Definitely not less mushy, but super good.
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@greenflashlight said in Recipes and Shit:
Does anyone here ever cook tomatoes along with your breakfast eggs? If so, what do you do?
I don't combine them in the cooking process. I prefer to make my eggs into a cake or layer, and then put the tomatoes, diced, on top.
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@wildbaboons I believe shakshuka is the first recipe I posted in this thread. I love it, but I need more variety in my attempts to get both protein and vegetables* in my breakfast.
*yes I know it's a fruit, it still counts
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Post-Depression Been Eating Nothing But Bread and Now Need Some Vegetables
1 squash
1 zucchini
1 red bell pepper
1 thing of mushrooms
1 jar/bottle Italian salad dressingSlice all the vegetables into pretty much the same size and thickness, which probably means starting with the pepper and using it to determine the others. Toss it all into a bowl and lightly coat with Italian dressing. It's real easy to overpower this, so try not to. Cook them on a grill. If you're using a Foreman grill or something, then just cook it in batches right on the grill, but if you're using a proper grill, make a sealed pocket out of tin foil so nothing falls through the grate and kinda let it steam in there instead of searing. Either way you'll have fun.
