Ok guys, how many of you can cook more then a grilled cheese sandwhich?

[MisFit]

Two for starters,

1)Chicken in Plum Sauce
Yield: 4 servings

1/2 cup oil
1 clove garlic
3 lb frying chicken
1/3 cup plum sauce
5 celery stalks, diced
4 slices ginger
3 Tbsp sherry
4 carrots
2 tsp sugar
1 tsp salt
1/3 cup Chinese pickles
1/4 cup water
2 tsp cornstarch mixed with 1/4 cup water

Cut chicken into bite-sized pieces. Peel carrots and cut into
cubes. Crush garlic. Place oil and garlic in skillet. Brown
Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes.
Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles
and water. Simmer covered for 12 minutes. Add cornstarch-water
mixture to thicken gravy.

2) SESAME CHICKEN

1/4 tsp garlic powder
1/2 tsp ginger
1 to 2 tsp soy sauce
1 chicken breast, cut-up
1 tsp sesame oil
1 Tbsp sesame seeds
1 Tbsp plum jelly or hoisin sauce
1 tsp sugar
1 tsp cornstarch
2 Tbsp water or chicken stock
5 - 10 drops Tabasco sauce

Stir fry the chicken. Add all remaining ingredients except the
cornstarch and water to the chicken. Thicken and coat the chicken
with the thickening mixture. Add the cornstarch/water solution
and cook until bubbly. Serve.

 

[Namuna]

Hey! Cooking is EEEEEASY! All you need is Seasoned Salt and Tabasco Sauce! (especially the Garlic Pepper and Green Pepper varieties! OH BABY! That GALLON jug'o'Tabasco is lookin TASTY!)

A little garlic here and there and life is GOOOOOD!

 

[Harrald]

I cook at least once a week. It's on the BBQ though. In the summer it's more like 3-4 times a week. I'll also cook when we have family over (Christmas and the such) for large meals. We find it easier to split the cooking up under those circumstances.

Normaly though my wife will cook dinner for us. Except on Fridays. That day is order out night. The whole neighborhood gets together and we have cocktails while the kids play.


Hey it's Friday must be time for a drink.

 

[Adul]

Thanks misfit, that looks yummy. Hey, got any recipes for cury chicken has well

 

[MisFit]

Chicken Curry

8 pieces of chicken (I used legs and thighs)
2 T oil
3 T butter
2-3 onions, sliced
black pepper
1/4 c curry powder
other spices as desired: cinnamon, cloves, cardamom, cayenne pepper
3 cloves garlic, minced or pressed
3 T flour
1 1/2 c canned coconut milk
1 1/2 c chicken broth

garnishing options: unsweetened coconut, toasted almond slivers,
sliced green onions, raisins or dried currants

Remove the skin from the chicken. Melt the butter and oil in a
heavy pot. Brown the chicken pieces in batches, adding more oil
as needed. Set the chicken aside.

Saute the onion until limp. Add the pepper, curry powder, garlic,
and other spices. Cook briefly. Stir in the flour. Add the
coconut milk and chicken broth, stirring well to loosen anything
stuck to the pot. Simmer for a few minutes, then return the chicken
to the sauce. Cover and simmer for about 30 minutes, until the
chicken is tender.

Serve over steamed rice, preferably basmati variety. Put the
garnishes in small dishes. Have guests sprinkle the garnishes on
their portions.

and if you dont like coconut milk...

Curried Chicken

8 chicken thighs or 2.5 lbs chicken
2 tbs cooking oil
1 cup sliced fresh mushrooms
1 medium onion, chopped, 1/2 cup
1 clove garlic, minced
3-4 teaspoons curry powder
1/4 tsp salt
1/4 tsp ground cinnamon
3/4 cup chicken broth
2 medium apples, cored and chopped
1 cup half and half, light cream or milk
2 tbs all-purpose flour
3 cups hot cooked rice
Suggested assorted condiments: raisins, chopped hard-cooked egg,
peanuts, chopped tomato, chopped green sweet pepper, coconut, chutney,
cut-up-fruits (optional)

Skin chicken. Rinse, pat dry. In a 10" skillet cook chicken in hot
oil over medium heat about 10 minutes or until chicken is lightly
browned, turning to brown evenly. Remoce chicken, set aside. If
necessary, add more cooking oil.

Add mushrooms, onions, and garlic to skillet; cook until vegetables
are tender. Add curry powder, salt and cinnamon; cook and stir for
1 minute. Add chicken broth and chopped apple. Return chicken to
skillet. Bring to boiling; reduce heat. Cover amd simmer about 15
minutes or until chicken is tender and no longer pink.

Transfer chicken to platter; keep warm. Stir the half and half,
light cream, or milk into the flour. Sir in pan juices. Cook and
stir until thickened and bubbly. Cook and stir for 1 minute more.
Spoon some sauce over chicken. Serve w/rice and/or assorted
condiments, serves 4.

 

[AndrewR]

I'll post my Hungarian chicken recipe when I get home. I confirmed that it was authentic when I was in Budapest. I'll also post the Nicois stew I prepared for our last dinner party -- pain in the @ss to make, but outstanding.

Mmmmm -- homemade pizza. That sounds good. I might just make that tomorrow night.

 

[mryellow2]

here's a little korean recipe for a dish called bulgogi

you need some thinly sliced beef, i'd say about a pound (btw i'm not sure about quantities on anythng but i'll give my mom a call and find out later)

soy sauce

sugar

sesame seed oil

green onions

regular onion

1 teaspoon garlic

coca cola(optional)

if you have any asian markets around you should be able to find the beef in the frozen foods section

anyway, thaw all the meat completely

get a big bowl and dump the beef in

chop up the green onions, slice the other onion however you want, thin half rings seem to work best and toss them in as well along with the teaspoon of minced garlic

toss in about 1/3 cup of soy sauce, 1 1/2 tablespoons of soy sauce and about the same amount of sugar

then you have to mash it all together for 5-10 minutes...in the end you should have a big mound of smooth beef, you'll know what i mean when you start, anyway at this point you can toss in some of the coke(not a lot, say about a quarter of a can), i think it tenderizes the meat a little bit and adds it's own flavor to it as well but it's optional. let the beef marinate overnight (not really necessary but i do it out of habit) warm up the frying pan on low and throw on some sesame seed oil and throw some of the prepared beef in. Cook it slow you don't have to be gentle or careful it's not meant to be very pretty just tasty, serve with rice and enjoy! sorry i can't get exact measurements but we've never cooked that way in our family

you can also cook it fast if you like, i suggest you use a little extra oil in that case

 

[Zoltar]

Adul, do you have a cooking fetish that you need to catch up on so often?

 

[LordMaul]

<-- Itialian Chef


Not as a profession, and not ONLY Italian, but I am quite a Chf here at home. And I am a guy, too.

 

[Adul]

hehe, didn't think anyone would search for that thread. It is a rarely posted topic adn it has been a while since that one. Soo why not

 

[TheVrolok]

I cook very well actually, in my family my father cooks and my mother does not, at all. He's taught me a lot so far and I really enjoy it. Because food is good.

 

[random]

Sure, I can cook.

Chicken, beef, pork chops, whatever. Stir-frys, soups, spaghetti sauce (from tomato sauce), you name it, I'll try to cook it. Just give me the recipe.

 

[joohang]

I'm a good cook. Cook all the time.

I'm trying to learn how to make sashimi and sushi. Pretty damn tough to cut fish properly.

 

[Spoooon]

I can cook via recipies. My dad is the real cook though. He has no &quot;recipies&quot;. Each time he cooks a meal, ingredients change all the time. So we can have one meal taste awesome, but the next time it'll be good, but different.

 

[Mday]

i don't know how to make a gcs

 

[Mday]

i can't make toast.

damn toaster sucks.

anyway...

 

[Fangorn]

Well, I'd like to think I cook better than my wife...
Or at least it seems that I clean up a lot more than her...hehe

 

[kami]

I'm a pretty good cook. I live at home but always cook for myself so I've had lots of practice.

 

[RGN]

I was gonna be a chef, then I got into computers. I can cook 'real good'

 

[Pyxis]

I can cook pretty good. I'm always watching the cooking channel to find something new.

 

[rich1er]

i can cook.....eggs. LOL

 

[matmax]

what would you like?

 

[BubbleHead]

I can cook anything.

 

[jonnyGURU]

My dad was actually a Blue Ribbon Chef. I think it's in the genes. I'm not a cook by trade, but I can whip up some damn good stuff by ear.

 

[mechBgon]

Adul, the ironic thing is, I made a grilled-cheese sandwich for lunch today... and I burnt it. I have an excuse, however, I was in the middle of a FS/FT deal.