for hesher,.....

i used to make this for the guys alot during football season,....its super easy and is really good, though its not really healthy,.....eat a salad with it or something so i'll feel better

brown a pound of ground beef with one chopped onion,...drain fat
add:
one can of pinto beans (i like the ones with jalpenos)
one can of rotel tomatoes and chiles ( i use the 'hot' kind)
one can of hominey (you can leave this out if you want)
and a packet of taco seasoning mix

layer meat mixture in a bakin dish, alternating layers of corn chips (any kind,....its also good with ranch doritos) and shreaded cheese,....
bake in the oven at 350 until cheese is bubbly,.....

------------------------------------------------------------------------------------

you should also buy a crock pot,....super super easy, and you can make all kinda of things in it without really cookin,....

i'll add to this for you as the mood strikes me

RANCH DORITOS!?!

That is awesome. I'll make Polish tomatoes or something with it... Altho it's pretty tex-mex so a caesar might go better with it (since the caesar actually comes from Mexico). Man I'm hungry now. I actually have to go downstairs and start preparing eggplant for my mom since we're having a big dinner tonight... I usually hate eggplant but believe me with the sheer amount of cheese involved in this casserole you would like it too.

lol i dunno,...i love eggplant,....so i normally take mine grilled, with just a little evoo


another easy recipie,....

go buy a rotisserie chicken from the deli at the super market
debone chicken and add it to a pot of yellow rice,....mix in a drain rinsed can of black beans, and some chopped tomato and alittle onion,.....
thats super easy, fast, and pretty good

This
Amazon.com: Vapir ONE v5.0 + Inflation Kit: Health & Personal Care

then add cereal.

whats wrong with just usein a beer can?

As long as it's your weed that's cool. I always feel like I can kill a nickel bag in one hit with a can.

like i've ever bought my own weed,.....

Yeah, same here. I just flash my gams and I'm golden.

ha,...roger that

i've paid for it before,...sometimes,...i just feel like drug purchases are 'boy' jobs

As long as you do the cookin I'll grab the ganj.
Deal?

thats normally the deal,.....

Pretty sweet deal.

i think so too,....considering i' just get the giggles

ok, ready? i'm about to hook you tup with the most awesome recipe for pork roast.
a 3-4 lb pork roast
2 16 ounce cans jellied cranberry sauce
1/2 cup white sugar
1/2 cup cranberry juice
1/4 teaspoon ground cloves
2 tablespoons cornstarch

get a bowl, and put the cran in there, mash it with a potoato masher or a fork.
mix in the cloves, sugar, cornstarch and the juice.
put the roast in a crock pot.
pour the contents of the bowl over the roast.
crank the crock pot to high for 2 hours, then turn it down to low.
go to work and do your 8, then come home and eat.
as soon as you are done, post a message to cheezy that he is your pork roast hero

***this same recipe works by subbing the cran for cherries, or pineapple.

and for those of you who want something cool to serve on st. paddy's day, for a snack with tea, or for breakfast, here is this awesome recipe for:

GRANDMOM'S
IRISH SODA BREAD


Preheat oven to 350˚

3 cups sifted enriched flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups raisins ***if you absolutely have to, you can skip the raisins
2 eggs (beaten)
1 ¾ - 2 cups buttermilk
2 tablespoons melted butter


in a large bowl sift together the flour, sugar, baking powder, baking soda and salt. stir in raisins. in a separate bowl combine eggs, buttermilk and melted butter. add liquid ingredients to dry ingredients and mix until flour is moistened. pour into 2 greased and floured loaf pans. bake @ 350˚ for 1 hour. remove from pan right away, cool on a little rack or a trivet or something.
i'm tellin ya, slice it while it's warm and put some butter on it, try really hard not to eat the entire loaf in one sitting. this recipe will make 2 loaves.

This sounds pretty friggin amazing. I'm gonna try to make it...

it's closer to cake than bread. it's yummy, you'll see.

i'm totally resisting the urge to post more recipes. i have many culinary creations.

I've never made this, but someone just sent it too me and it sounds pretty delightful.

RUM-TODDY - Ultimate hot buttered rum recipe
I started making hot buttered rum from a Trader Vic recipe
15 years ago, and I have gradually evolved it by adding more
spices, more butter, and less rum.
The way you make a hot buttered rum is to add some
``batter'' to some rum, and heat it. I like to keep a
made-up batch of the batter in the refrigerator in an old
margarine tub. For parties I make up a fresh batch.

INGREDIENTS (Serves 12)
500 g dark brown sugar
250 g salted butter
5 ml ground nutmeg
5 ml ground cinnamon
5 ml ground cloves
5 ml ground white cardamom
750 ml top-quality dark rum (A standard ``fifth'' bottle,
750 ml, will serve 12)

PROCEDURE MAKING THE BATTER
(1) Put all batter ingredients (everything but the
rum) in a food processor and run it until the mix-
ture turns creamy. Fold it down once with a rubber
spatula to make sure the spices are blended in,
and run the food processor some more.
(2) Scoop the mixture into a plastic container, and
refrigerate. It will keep for many months in the
refrigerator, even though it contains butter.

PROCEDURE MAKING THE DRINKS
(1) Fill a coffee mug half full of boiling water. The
easiest way to do this is to put a mug of hot
water in the microwave. If you don't have a
microwave, then fill the mug with boiling water,
pour it out, then fill it half full of boiling
water.
(2) Add 40 ml of batter. Stir until the batter dis-
solves in the hot water. I use a small wire whisk
for this stirring.
(3) Add 2 jiggers 100 ml of the best rum you can
afford. When I make this in quantities for parties
I like to use Myers Dark Rum.

NOTES
One theory of hot-toddy making is that it is impossible to
use too much batter and you should keep stirring more in
until you are bored with stirring. Another theory of hot-
toddy making is that it is impossible to use too much rum, and that you should keep stirring in more until your friends
panic.

A hot toddy with butter in it? Blasphemy! A hot Toddy is Whiskey or Rum with a splash of honey and lemon not sugar and butter :(

You're so picky. :p:

I'm tryin' it tonight.

No. Traditional. Drinking butter? Jesus I feel sick thinking about it.

FFS...it's not like it says "Melt some butter in a pan and start chuggin'". lol.


I'll bet it's amazing. I'm feeling adventurous, not traditional. I'll let y'all know how it is.

welcome to america boyo.

I'm usually a proponent of the "throw stuff in a pan and heat it until it won't kill you" school of cookery. Here's my steak recipe, though.

You need:
-Steaks
-Rock salt
-Mustard
-Whole peppercorns
-Garlic (crushed)
-Worcestershire sauce
-Newspaper
-A bucket of water

How to cook it:
-Mix the salt, peppercorns and garlic in a bowl. You now have spice mixture which you can use in other stuff as well.
-Paint the steak with mustard. Sprinkle with spice mixture and add a dash of Worcestershire sauce.
-Do this to the other side.
-Wrap the steak in newspaper and dunk it in the bucket of water.
-Get the barbecue hot (sorry, I should have said this before).
-Put the steak, still wrapped in newspaper, on the barbecue.
-After, well, some time (I don't know how long), take the steak off, unwrap the newspaper and scrape off the spice mixture. It will have partially steam cooked the steak. It looks awful, but that doesn't matter.
-Put the steaks back on the barbecue and cook it until it is done.

Tasted great, but I don't remember the timings or heat, so this recipe will probably be disastrous. Oh well.

Anyone posted a recipe for gammon joint boiled in coke yet?
I've heard it's delicious.

My friends and I made some homemade poptart frosting today... cause we had loads of strawberry poptarts sitting around, but they were unfrosted/ And that couldn't do:)

All it is is some milk, vanilla extract, and powdered sugar, and we added sprinkles on top. Tastes pretty good actually when put on top of the poptart.... but afterwards it left us feeling sick.

Nothing flamboyant but I made Piri Piri Chicken, Potato Salad with a rocket based salad earlier and it tasted as good as it looked:

^That does look yummy. That picture looks like it belongs in a culinary magazine.

It totally is. My friend done it a while ago at a meal she was having and it's ridiculously good! Just google it, should you feel inclined to actually do it. I think it's a Nigella recipe.

I have a couple of friends over later for a BBQ. I'm not allowed to use the BBQ (I'm ok with this, it's not due to the typical, neanderthal man thing. I'm just quite dangerous around fire) BUT I am preparing all the meat and sides. This is what I've got (or getting ready) so far...
Chicken in Honey and Mustard glaze
Plain Chicken (with mango to go on it later)
Pork ribs in homemade BBQ sauce
Pork with a sweet chili glaze
Homemade chili beef sausages (Not made by me though)
Rocket salad
Cous Cous with red & white onion, peppers and seasoning.

I actually dislike most of the above. I'll have a bit of chicken, salad and cous cous and feast instead on the ultimate side dish.... MARMITE ROASTED POTATO BITS! Mmmmmmmmmm :love:

I just made this, and it was fucking delicious:

Garlic & Rosemary Pork Chops with Balsamic Vinegar
Standard kind of dish I guess, but I didn't have a recipe for it. I just remembered my older sister making the same type of thing, but with pork tenderloin and on a grill.. So I made some changes and just went with my gut.

You need:
- Boneless pork chops
- Olive oil
- Onions
- Garlic
- White wine (even cooking wine will work)
- Balsamic vinegar
- Salt & pepper
- Rosemary

This is what I did, and what you should definitely do ASAP:
(Serves: one hungry motherfucker, or two slightly hungry motherfuckers)


- Prepare 2 medium thickness boneless pork chops with fresh ground peppercorn and salt, both sides. Set aside.
- Coat a skillet with olive oil and put it on medium-high heat. I use extra virgin olive oil. Don't use that Canola or vegetable oil crap. That shit is for frying chicken at Popeyes.
- Chop up a slice of onion (so that you end up with about a palm full of chopped onion), and 3 to 4 cloves of garlic. I used 3, but you can go with 4 if you want. I was just lazy.
- Throw your chopped onion and garlic in the skillet and brown them. It should only take about 3 minutes or so. Don't scorch them... just get them on their merry little way.
- When the onion/garlic is browned, your skillet will be looking like it needs a little hydration. It does. Put the white wine in. Not so much that you could make a soup out of it... just a couple sips worth. From now on, any time your little concoction looks like it needs hydrating, you use the white wine.
- Immediately add some Rosemary to the skillet. Now... I never measured it, but if you've ever used Rosemary in anything, you know you can definitely use too much. If you haven't, grab a medium sized spoon out of your kitchen drawer and fill it with Rosemary. That's about how much you'll need.
- Shake your skillet around like Emeril Lagasse and let things simmer for about a minute. After this minute is up, you're ready to burn the pig.
- Ensure that you're cooking at medium high, then MOVE YOUR ONION/GARLIC TO THE SIDE. What I did was put them on one side and move that side sort of off the burner, so they don't get burnt. Now toss the pork chops in. What you want to do is almost sear each side. After a couple minutes, check the under-side of the pork chops... if it's white with a little brown burn on it, flip it over and do the same thing.
- Once the pork chops are semi-seared, reduce the heat to medium low and add your Balsamic vinegar. How much? I dunno... between 1/8th and 1/4th of a cup.
- Stir all that goodness up and let the chops simmer on medium low heat, COVERED, until they're thoroughly cooked. By the time they're cooked, you shouldn't have a bunch of watery soup. If you do, you need to reduce it so that it's something you can pour over the pork chops. If you reduce, take the pork chops out and let the water evaporate out while simmering uncovered.
- Serve the chops on a plate and pour the onion/garlic/balsamic reduction over the top of the chops.

I ate them by themselves, but this would go good with mashed potatoes. A good idea if serving with mashed potatoes would be to increase the amount of balsamic and wine after you've taken the chops out, adding some chicken broth, and some flour into the skillet to make a gravy that can be poured over the chops and potatoes.

Anyway, that is some tasty shit.
You should make it.

Foodbox!
 

So I didn't see a cooking thread anywhere and I did utilise the search function and I really wanted a thread where we could show off things we cook/talk about cooking etc etc and I especially wanted to show off the latest thing I made:

Avocado Sushi!




now discuss, and tell us what you're cooking

Ahhh love.

I put up a picture of that fruit salad I made a while ago. I'll have to take more pictures when I cook, but this is all I have:

http://i588.photobucket.com/albums/s...icture-3-1.jpg
http://i588.photobucket.com/albums/s...5picture-3.jpg

That looks yummy

http://i9.photobucket.com/albums/a78...on/scones1.jpg

here's a ****ty picture of some delicious pumpkin scones I made

Looks yummy too. I have a feeling you and I are going to be some of the only people posting in here.
Idrgaf though.

I like cooking, pretty good at it too, I'm too lazy though.
Might make something today and post it.
Probably won't though.

But you should! :D

http://4.bp.blogspot.com/_4_Bfqqtuf7...stroganoff.jpg

**** yeah.

Sushi is amazing with cream cheese in.

no way if you are going to make hamburger helper it has to be either one of these two.

http://cn1.kaboodle.com/hi/img/2/0/0...=1206686909000

http://ecx.images-amazon.com/images/...A300_SH20_.jpg

I didn't think about putting cream cheese in it! brilliant, I have some leftover rice and avocados and nori wraps, I will make them!