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Plattym3

Culinary creations!

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Made a boatload of pasta sauce yesterday (2 gallons). Had an extra Mason jar for beer! cf8496f3e449e115cfaf0adc9ba5bb58.jpgc068d3b4175bfd7a744d3c2db12af8c3.jpga85729630fa041ba1d11cf6f8920706a.jpg20a4f80ff5554b1c9ffc155750dea975.jpgad88859582b1526bd2c13a768510f549.jpgd0b9013657c73d60300d717c096dd485.jpg

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8 hours ago, Woodus said:

Here is what we do different for that recipe (we make 5 1-gallon ziplog bags of it each Christmas season for treat trays). We leave out the nuts and bagel chips since most people we give it to just pick around those anyway, but we do add Bugles to the recipe. And we freeze each gallon bag for a couple weeks (minimum, longer is better). It seems to get the flavors to spread thru the whole batch better.

I’ll have to give this a try. Thanks for sharing Woodus. 😎👍

8 hours ago, Plattym3 said:

Made a boatload of pasta sauce yesterday (2 gallons). Had an extra Mason jar for beer! cf8496f3e449e115cfaf0adc9ba5bb58.jpgc068d3b4175bfd7a744d3c2db12af8c3.jpga85729630fa041ba1d11cf6f8920706a.jpg20a4f80ff5554b1c9ffc155750dea975.jpgad88859582b1526bd2c13a768510f549.jpgd0b9013657c73d60300d717c096dd485.jpg

I’ve wanted to try making homemade sauce for awhile now. Same with homemade salsa, but with the salsa I want something thicker and not so watery like some homemade salsas I’ve had.

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This was the new recipe of the week from yesterday. I meant to post it last night, but better late than never!

Recipe #3: Beefy Tortellini

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This one was pretty good. It had a good mix of flavors thanks to the sauce I used (a garlic roasted parmesan blend) and the mushrooms added a nice bite. I also included the optional red pepper flakes, but I didn’t notice a huge difference in taste from it. Topping the dish with the cheese was really good too!

 I accidentally didn’t cook it as long as I needed due to the tortellini. I’ve never cooked tortellini before, and I misread The instructions. It was done though as the noodles were tender and everything was hot, but the cheese in the noodles wasn’t as hot as the rest of the dish when it came time to eat. I think I just didn’t cook it long enough for that part of the noodles to be fully heated, but they were still good. I either need to cook it a while longer or cook the noodles a little ahead of time like the hamburger and then mix everything together.

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So I didn’t make a new recipe last week...oops. This week I’m making two new ones to try, the latter being for a Super Bowl Party I’m going to on Sunday. Anyway, here’s the make up recipe for this week:

Recipe #4: Chocolate Chip Cookies

Now I know that’s nothing really exciting, but here’s the thing: I don’t bake. No cookies, no cake, no nothing like that. But since I had the craving for a cookie these past few weeks, I thought I should give it a try. Found an easy chocolate chip cookie recipe, and they turned out well. Nothing really fancy, only thing I did different was I used half a block of shortening since I didn’t have two sticks of butter, as I was told shortening can be used as a substitute.

 

With the cold, the new recipe for this week will likely be a soup. I love my soup recipes, and I want some more for my collection!

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So...New Year’s resolution was to do a new recipe each week. Stuff happened in February that discouraged me from continuing after making two new recipes (both of which aren’t worth mentioning, they were basically appetizers that were meh) and last month I was focused on trying to find a new job I didn’t think about the recipe stuff.

Today, I broke that and tried a new recipe. I don’t know if I can keep up with a new recipe each week, but I’ll do what I can. With that, here’s the new one I tried:

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It seems like an odd combo of stuff (particularly the cream of mushroom, honey, and horseradish) but man, it was GOOD. I cubed my potatoes rather small and had the soup cook for about 5 hours, and it was done and plenty hot.

The mixture of ingredients was really unique, creating a great combination of flavors. Whenever I make this one again I’m going to substitute chicken for the turkey sausage, as I thought the sausage was the weakest part of the recipe. Still good, but it wasn’t quite as flavorful as everything else.

 

Definitely going to make this one again in the future.

Edited by YangustheLegendaryBandit
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New recipe time! This time I made homemade punch courtesy of my grandma’s recipe. It’s always a refreshing drink for the hot weather, and since summer is around the corner I figured today would be a good day to give it a try and make it.

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So one of my favorite things to do every World Cup is cook dishes from the teams USA takes on. This may be the 5th or 6th summer I've done this in the past decade (thanks for #$*!ing it up last summer men's team, who failed to even qualify). I've somehow miraculously avoided hearing Tuesday's score and have it on tape to watch now. Since they're playing Thailand, I figured I'd go fancy and make some Thai red curry shrimp and serve it over an interesting side: black squid ink dyed pasta. Guess what that pasta tasted like? Pasta. Rather disappointing, but I'd received it as a gift and the shrimp were good, so game on! 7d5651633e91a60852b831bd7e8ab448.jpg63364aeb09aad46647a688632100c026.jpg

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New recipe for the week: No Name Given Mexican Styled Soup!

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I was sent this recipe from a family member, and currently I’m cooking it as I type this. I’m using chicken tenders from the grocery store and cooking them on the stove top (while shred once finished cooking) instead of a can of chicken like the recipe says.

We’ll see how it is!

 

Edit: Okay, it was pretty good! Pretty tasty mix of ingredients. It’s got that Mexican taste but not quite as strong as my tortilla soup recipe.

I think if it was thickened up some it would make for a great dip for chips. As is, it’s more of a soup to top with Fritos corn chips and cheese, and it’s plenty good as is too. Definitely give this one a try if you like soup/Mexican style dishes.

Edited by YangustheLegendaryBandit

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On 6/15/2019 at 7:16 PM, Plattym3 said:

So one of my favorite things to do every World Cup is cook dishes from the teams USA takes on. This may be the 5th or 6th summer I've done this in the past decade (thanks for #$*!ing it up last summer men's team, who failed to even qualify). I've somehow miraculously avoided hearing Tuesday's score and have it on tape to watch now. Since they're playing Thailand, I figured I'd go fancy and make some Thai red curry shrimp and serve it over an interesting side: black squid ink dyed pasta. Guess what that pasta tasted like? Pasta. Rather disappointing, but I'd received it as a gift and the shrimp were good, so game on! 7d5651633e91a60852b831bd7e8ab448.jpg63364aeb09aad46647a688632100c026.jpg

You know, I’ve wondered what dark pasta like that would taste like. I’ve seen it in a few places (mainly specialty stores) but I assumed they would be flavored. Nothing strong and overbearing, but at least the noodles would taste like something. Kind of weird to hear they don’t have a flavor.

Still, that does look pretty tasty. I’d be interested in trying to make it (minus the black pasta).

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IDK how I missed a food topic. I cook a lot of BBQ. I mean A LOT. I grill almost every night as well. My smoker gets used nearly every weekend.

 

Here's some stuff I've cooked:

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Brisket Burnt Ends

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Smoking a Pork Butt on my almost 40 year-old Weber Kettle

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Smoked Pork Loin

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Chicken quarters grilled over charcoal on my Weber Kettle

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I just really like this picture of my chimney starter going full-bore at 11:00 PM so I could grill some chicken breasts for work lunches :)

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Cold-smoking cheese in my propane smoker (used a pellet smoker tube for both heat and smoke. Did not actually ignite the smoker)

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Ribs I smoked for Memorial Day

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Pork Butts in my propane smoker

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Chicken grilled and sauced with a mixture of sweet chili sauce, soy sauce, and a bit of hoisin sauce

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Smoked chicken quarters

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BBQ Chicken Pizza done on my grill with a pizza stone

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Smoked London Broil

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S'mores Cupcakes with homemade marshmallow frosting dusted with crushed up Cocoa Puffs :D 

Edited by HeavyQ
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IDK how I missed a food topic. I cook a lot of BBQ. I mean A LOT. I grill almost every night as well. My smoker gets used nearly every weekend.
 
Here's some stuff I've cooked:
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Brisket Burnt Ends
62004133_10101470070184799_848613124540989440_o.jpg?_nc_cat=105&_nc_oc=AQk6vUWzWpHI-oouABrV12eqF_O-4VxbEk_ckWjvuALzyrYPLQ04QrD6_ReFU06sPSg&_nc_ht=scontent-ort2-1.xx&oh=88af513e74101f47a39aa5c3bd0844cd&oe=5DE0F5F6
Smoking a Pork Butt on my almost 40 year-old Weber Kettle
64238836_10101481031608019_7938820358835011584_o.jpg?_nc_cat=100&_nc_oc=AQl3p8pZPftahtrF9j-KmJJ00wyC9bSilm04VxuEucq6aUTBA1OGz4g9E-7Zgpg-pH0&_nc_ht=scontent-ort2-1.xx&oh=c6b9a5767f6530bd52980c2ed20cc14b&oe=5DE84FC4
Smoked Pork Loin
57079812_10101438938263419_8628143054856912896_o.jpg?_nc_cat=109&_nc_oc=AQlZ7hgQK1kEI2kBIIWERB_o1kH57rGObyijZFc9lS5wItbZq00rq5PLPEgC6QRlEI0&_nc_ht=scontent-ort2-1.xx&oh=88f5401276f6fec51e584ce75ef9f588&oe=5DA67872
Chicken quarters grilled over charcoal on my Weber Kettle
66722187_10101504655390769_4158208673937620992_o.jpg?_nc_cat=110&_nc_oc=AQlGR2gYKjtR3Cp5piomMzwSTWqV9AUhYL25TRyJu-L4Id7cgmKWAm5mopIQvVGEvbc&_nc_ht=scontent-ort2-1.xx&oh=b70269ff5433c8b45a5a184b4c3471b1&oe=5DE8D314
I just really like this picture of my chimney starter going full-bore at 11:00 PM so I could grill some chicken breasts for work lunches
47679632_10101355532159919_8816546962141609984_n.jpg?_nc_cat=107&_nc_oc=AQkcHYzfXeQt3TxkmOm32aXVmwBgBKsRH3X6KmdYrmZ--minpHvxSNDQ3sEh8gRWBOw&_nc_ht=scontent-ort2-1.xx&oh=2ee595141c29863735ee796071929394&oe=5DED8206
Cold-smoking cheese in my propane smoker (used a pellet smoker tube for both heat and smoke. Did not actually ignite the smoker)
35896150_10101238221800819_9091905896832827392_o.jpg?_nc_cat=108&_nc_oc=AQmzxuMbQIwOkxTESPZ3tbRoSlINyEZax2pKDfHaKIjzzv9L9-zBNF1HUseZbGYTwps&_nc_ht=scontent-ort2-1.xx&oh=e749f26ad27b90b370f880cdd1d02148&oe=5DEEC56D
Ribs I smoked for Memorial Day
 
I just ate a huge salad for dinner, and now looking at all that, I'm hungry all over again! One day I'd love to master a smoker, great stuff always comes out of them!

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On 7/25/2019 at 4:25 PM, Plattym3 said:
On 7/25/2019 at 4:00 PM, HeavyQ said:
<snip>

I just ate a huge salad for dinner, and now looking at all that, I'm hungry all over again! One day I'd love to master a smoker, great stuff always comes out of them!

It is a lot of fun. I started getting into BBQ/smoking back in 2012. Have spent a lot of time and money getting decent at it, but there is nothing better than a group of people unable to speak because they are too busy being in a food coma after eating ribs and pulled pork :D

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I haven’t abandoned my new recipes goal. Today for Thanksgiving my contribution to the family meal is a corn casserole dish. You take kernel corn from a can, creamed corn and corn muffin mix and throw it together with cream cheese, butter, half a chopped onion, some salt and pepper, 2 eggs, and some cheese and let it bake for 50 minutes or until the toothpick comes out clean. Throw a little extra cheese on top afterwards and some garnish like parsley and bake it until the cheese is golden brown on top.

I’ve had it before and thought it would be a good addition to the family meal today. I was originally going to make green bean casserole without cream of mushroom soup but opted for the corn casserole instead. Hope everyone likes it!

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Made a new soup recipe today. It was a rustic veggie soup recipe, and it ended up being pretty good. Had to put in more beef broth because I had extra veggies, and after it finished I decided to cook a bread and butter roast to throw into the soup as well.

This soup will be good for when Lent rolls around this year. I’m not a big fan of fish, so I usually have to stick with veggie meals during Lent.

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I have been practicing my omelets, which is not something I think I've ever made until about two days ago. The first was an only slight disaster, which I believe happened mostly because I hadn't preheated the oil properly (the recipe said I was supposed to melt butter but I've been swapping in Canola oil instead because that's what's actually on hand), so the omelet stuck to the non-stick pan and tore apart when I tried to plate it.

The recipe calls for me to beat some eggs until the yolks and whites have completely mixed (adding salt, pepper, and my own additions of garlic powder and italian seasoning) and then pour it out over the pan, scraping the set fringe in from the edge and pouring the rest of the liquid over it to keep the pan filled. When most of the fluid is gone, I add cheese and more seasoning, flip it shut, add more cheese and even more seasoning, finish cooking it, plate it, and eat. (The cheese and seasoning helps. I hate egg texture).

Yesterday was #2 and I successfully cooked it, and today was also a success, so I know there's at least an upward motion to my effort.

Or maybe it's just that I'm adding more cheese and spices each day, who knows?

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When I make omelettes I pour all the liquid in the pan and then using a silicone spatula lift up the cooked edges of the omelette and tip the pan to let the liquid egg run under the cooked egg a couple times (which sounds similar to what you are doing). I usually add a little milk to the egg mix as well and use a shaker to mix the egg/milk mixture.

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Day 4 of Omelet Practice! I got a bit more ambitious this time and made a four-egg omelet. (I made a four-egg mix my first day and then downgraded to three eggs for numbers two and three). I decided to add more ingredients to the omelet, but lacking ham and cheddar, I substituted (way too much) chicken and pepper jack, ingredients with which I am unfamiliar. Fearing the worst, I nonetheless decided to go whole hog with the normal spice mix I described yesterday, made the omelet -- using actual butter -- and then tossed a whole can of cannellini beans into the skillet as well.

The results were actually pretty good! I chickened out and didn't cook the beans thoroughly so some of them were only lukewarm, but the omelet came out surprisingly well.

10 hours ago, Woodus said:

When I make omelettes I pour all the liquid in the pan and then using a silicone spatula lift up the cooked edges of the omelette and tip the pan to let the liquid egg run under the cooked egg a couple times (which sounds similar to what you are doing). I usually add a little milk to the egg mix as well and use a shaker to mix the egg/milk mixture.

That sounds exactly like what I'm doing but vastly more graceful. As I scrape the edges in, my omelets' insides start looking like some middle school student's clay model of a mitochondria.

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Sounds good :thumbsup:, when you get really good at a standard, give an egg-white omelette a try, those are even harder since you don't have he yolk to help old it all together ;) (my wife prefers those I am probably at 60% success rate of not breaking those), I think I get to impatient and want to close it up before the whites get set enough.

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Been cooking with Raman noodles quite a bit. Bought a big box for my cousin as a joke and seems like we're not going to see her until summer now, so it's time for Coronarantine cooking!

Recipe #1 - Mexican Raman

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Recipe #2 - This was more like a lasagna

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Recipe #3 - Raman curry. My wife mistook masala spice for curry, so we added both! This has been my favorite, likely 10,000,000 calories.

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Recipe #4 - I'd made poutine a week back and had tons of gravy left over, so Raman poutine!

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On Friday I made a crockpot of balsamic chicken. It’s super easy to make: half a cup of balsamic vinegar, two chicken breast filet cut, a can of diced tomatoes, a sliced onion, and some salt, pepper, thyme, basil, and oregano sprinkled in. Just cook in the crockpot for 4 hours on high and you’re good to go.

Today I have a turkey in the crockpot and the extra bits that wouldn’t fit in the crockpot are baking in the oven right now. The latter should be ready by lunch time.

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Tried making something new today for supper. It’s a tortilla stack you make in a circular dish. The tortilla shell size will need to vary depend on the size of the dish.

Preheat the oven to 400 degrees. You cook a pound of hamburger, mix in black beans, kidney beans, a small can of corn kernels, and mix in some salsa or picante sauce once the hamburger is finished.

Once that’s done, spread some of Pam or non-Stick spray into the circular dish, and start layering. First a tortilla shell, scoop in the hamburger mix, too with cheese, and repeat until reaching the top. It should end with cheese as the top layer.

Bake in the oven for 45-50 minutes to make sure the middle gets nice and hot. Once done, let it sit for a few minutes and cut it. Serve over some lettuce and top with a little more salsa if it looks dry.

 

I was looking to make something new, and I think it turned out great. Next Mexican styled recipe I want to make is a Mexican lasagna I found. Seems easy enough to make.

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Tried making something new today for supper. It’s a tortilla stack you make in a circular dish. The tortilla shell size will need to vary depend on the size of the dish.
Preheat the oven to 400 degrees. You cook a pound of hamburger, mix in black beans, kidney beans, a small can of corn kernels, and mix in some salsa or picante sauce once the hamburger is finished.
Once that’s done, spread some of Pam or non-Stick spray into the circular dish, and start layering. First a tortilla shell, scoop in the hamburger mix, too with cheese, and repeat until reaching the top. It should end with cheese as the top layer.
Bake in the oven for 45-50 minutes to make sure the middle gets nice and hot. Once done, let it sit for a few minutes and cut it. Serve over some lettuce and top with a little more salsa if it looks dry.
 
I was looking to make something new, and I think it turned out great. Next Mexican styled recipe I want to make is a Mexican lasagna I found. Seems easy enough to make.
Haha, I would've called what you made a Mexican lasagne!

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10 minutes ago, Plattym3 said:
12 minutes ago, YangustheLegendaryBandit said:
Tried making something new today for supper. It’s a tortilla stack you make in a circular dish. The tortilla shell size will need to vary depend on the size of the dish.
Preheat the oven to 400 degrees. You cook a pound of hamburger, mix in black beans, kidney beans, a small can of corn kernels, and mix in some salsa or picante sauce once the hamburger is finished.
Once that’s done, spread some of Pam or non-Stick spray into the circular dish, and start layering. First a tortilla shell, scoop in the hamburger mix, too with cheese, and repeat until reaching the top. It should end with cheese as the top layer.
Bake in the oven for 45-50 minutes to make sure the middle gets nice and hot. Once done, let it sit for a few minutes and cut it. Serve over some lettuce and top with a little more salsa if it looks dry.
 
I was looking to make something new, and I think it turned out great. Next Mexican styled recipe I want to make is a Mexican lasagna I found. Seems easy enough to make.

Haha, I would've called what you made a Mexican lasagne!

I call it a Mexican Stack. Just swap the tortilla shells for lasagna noodles and use ricotta cheese and boom.

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