Forum
Help
Rules
Staff
Login
Register
Welcome,
Guest
. Please
login
or
register
.
May 21, 2024, 11:18:36 AM
Reputation
Add to Reputation:
What do you think of this post?
I agree
I disagree
Comment:
EliteCM.net
>
Lounge
>
Off Topic
>
Recipe Thread
Pages:
« First
1
[
2
]
3
4
...
7
Next >
Last »
Go Down
Print
Author
Topic: Recipe Thread (Read 40115 times)
0 Members and 1 Guest are viewing this topic.
timot_one
Farts Dust
Posts: 15889
I act like I own this place, because I do!
Reputation Power
: 140
Trade Count:
(4)
Re: Recipe Thread
«
Reply #15 on:
February 12, 2009, 09:29:11 AM »
Speaking of Italian food, here's a recipe that I love to make. This requires some special equipment, but if you don't have a pasta roller, you can go old school and use a rolling pin or just buy fresh pasta. Fresh pasta is highly suggested, but you can use dry pasta if absolutely necessary.
White Sauce Sausage & Pepper Fettucini
Fettucini
Ingredients
Semolina Flour - 1 cup
All Purpose Flour - 1 cup
Salt - 1 tablespoon
Eggs - 2-3 large
Olive Oil - 1 teaspoon
Method
Mix dry ingredients and make a pile on top of your surface
Make a well in the pile of flour. Mix the wet ingredients in a small bowl and pour into the well
Slowly work the flour into the egg mixture a little at a time until a dough forms
Knead the dough for about 10-15 minutes. Ball up the dough and wrap tightly in plastic wrap
Refrigerate for at least one hour
After refrigeration, divide dough into 4 to 8 equal pieces and flatten into discs
Roll discs through your pasta roller a few times, folding the sheets in half after every pass until it has a loose "rubber band" texture
Run the dough through the rollers decreasing the size, making the sheets of pasta thinner with each pass until it is at it's second thinnest setting
Run the sheets of dough through the fettucini cutting attachment for your pasta roller
Toss pasta noodles with semolina to avoid sticking and set aside in your refrigerator
Sauce
Ingredients
Sweet Italian Sausage - 1 lb (roughly)
Orange & Yellow Bell pepper julienned - 1 each
Light Cream - 2-3 cups
Butter - 2 teaspoons
Method
If the sausage is in link form, remove the casing and brown in a pan over medium heat
When browned, remove from pan with a slotted spoon, leaving the rendered fat/grease in the pan
Lower the heat to medium low and add butter to the pan
When the butter is melted add the bell peppers and sweat for about 3-5 minutes
Add cream and raise the heat up to medium high
As the sauce thickens, add the sausage back to the sauce and continue to lightly simmer until the sauce has thickened
While the sauce is thickening, cook the fettucini in boiling salted water for about 3-4 minute, or until al dente. Remove pasta and drain, then add to the pan and toss to combine.
Logged
Tim
Quote from: Andrew Ilnyckyj
Eating gold is like the equivalent of wiping your butt with dollar bills. At some point, it's going to come in contact with my ass...just doing it in a more elegant way.
fabulous010
Member
Posts: 677
Reputation Power
: 7
Trade Count:
(2)
Re: Recipe Thread
«
Reply #16 on:
February 12, 2009, 04:33:47 PM »
MMM im hungry now.
Logged
ibcnunv
Member
Posts: 1426
Reputation Power
: 14
Trade Count:
(1)
Re: Recipe Thread
«
Reply #17 on:
June 03, 2009, 11:44:37 AM »
Crumpets
Ingredients: 350 g plain flour
1 level teaspoon salt
5ml baking powder
300 ml milk
sunflower, oil for frying and greasing
cooking rings or crumpet rings
How to: Tip the flour into a bowl and stir in the salt and baking powder. Add the milk. (I usually like to add 1 egg too….it’s up to you if you want!) Beat the mixture well for about 5 minutes with a wooden spoon. The mixture should be quite liquid and of a spoonable consistency. Grease the cooking or crumpet rings with sunflower oil and smear a light covering of oil over the base of a solid frying pan. Place the rings on the base of the pan and heat. When hot, spoon in the batter to about half-fill the rings. Cook the mixture over a gentle to moderate heat for about 4-8 minutes. Remove the rings and turn the crumpets over. Cook for about 2-3 minutes until lightly golden.
Serve the crumpets hot with melted butter+honey/syrup. Enjoy!
Logged
Piero AKA ibcnunv
Voltage Squad - Straight Bumpin Bitch!
exelr8
Veteran
Posts: 5746
Reputation Power
: 31
Trade Count:
(0)
Re: Recipe Thread
«
Reply #18 on:
June 03, 2009, 11:49:13 PM »
Even though I ate dinner an hour ago I am now craving some ribs and Crack dip haha
I will have to call my moms friend whom we call "tits" to get her recipe for her rotel dip It is amazing and makes killer nachos
Logged
"Big Country" "Lonesome postwhor3 #1" "Car Whore Squad Member #2"
SECM Squad #3...kinda
mnkyman
Member
Posts: 469
Reputation Power
: 5
Trade Count:
(0)
Re: Recipe Thread
«
Reply #19 on:
June 04, 2009, 12:25:01 AM »
Any easy recipes a novice can whip up in short amount of time?
Logged
Sam
-|- 2006 I4 Sedan SE
wtcii
Senior Member
Posts: 2511
Reputation Power
: 25
Trade Count:
(2)
Re: Recipe Thread
«
Reply #20 on:
June 27, 2009, 05:39:47 PM »
Quote from: "timot_one"
Speaking of Italian food, here's a recipe that I love to make. This requires some special equipment, but if you don't have a pasta roller, you can go old school and use a rolling pin or just buy fresh pasta. Fresh pasta is highly suggested, but you can use dry pasta if absolutely necessary.
White Sauce Sausage & Pepper Fettucini
Fettucini
Ingredients
Semolina Flour - 1 cup
All Purpose Flour - 1 cup
Salt - 1 tablespoon
Eggs - 2-3 large
Olive Oil - 1 teaspoon
Method
Mix dry ingredients and make a pile on top of your surface
Make a well in the pile of flour. Mix the wet ingredients in a small bowl and pour into the well
Slowly work the flour into the egg mixture a little at a time until a dough forms
Knead the dough for about 10-15 minutes. Ball up the dough and wrap tightly in plastic wrap
Refrigerate for at least one hour
After refrigeration, divide dough into 4 to 8 equal pieces and flatten into discs
Roll discs through your pasta roller a few times, folding the sheets in half after every pass until it has a loose "rubber band" texture
Run the dough through the rollers decreasing the size, making the sheets of pasta thinner with each pass until it is at it's second thinnest setting
Run the sheets of dough through the fettucini cutting attachment for your pasta roller
Toss pasta noodles with semolina to avoid sticking and set aside in your refrigerator
Sauce
Ingredients
Sweet Italian Sausage - 1 lb (roughly)
Orange & Yellow Bell pepper julienned - 1 each
Light Cream - 2-3 cups
Butter - 2 teaspoons
Method
If the sausage is in link form, remove the casing and brown in a pan over medium heat
When browned, remove from pan with a slotted spoon, leaving the rendered fat/grease in the pan
Lower the heat to medium low and add butter to the pan
When the butter is melted add the bell peppers and sweat for about 3-5 minutes
Add cream and raise the heat up to medium high
As the sauce thickens, add the sausage back to the sauce and continue to lightly simmer until the sauce has thickened
While the sauce is thickening, cook the fettucini in boiling salted water for about 3-4 minute, or until al dente. Remove pasta and drain, then add to the pan and toss to combine.
Well, I tried that about a week ago and it was very good! I was to lazy to make the noodles so I just bought some but I am sure it would be even better with homemade noodles. Next I think I am going to try Piero's lasagna.
Logged
Bill C.
SECM member
Quote from: timot_one on November 17, 2010, 05:48:35 PM
I guess he has money to burn. I'd rather waste my money on parts that actually make my car faster, hookers, and drugs. Fucking amateurs. :
timot_one
Farts Dust
Posts: 15889
I act like I own this place, because I do!
Reputation Power
: 140
Trade Count:
(4)
Re: Recipe Thread
«
Reply #21 on:
June 27, 2009, 11:42:41 PM »
Trust me, it's well worth the effort to make the noodles. Once I started making my own noodles, I never ate boxed noodles ever again. That was about 7 or 8 years ago.
Logged
Tim
Quote from: Andrew Ilnyckyj
Eating gold is like the equivalent of wiping your butt with dollar bills. At some point, it's going to come in contact with my ass...just doing it in a more elegant way.
Paulius005
Member
Posts: 736
Reputation Power
: 8
Trade Count:
(5)
Re: Recipe Thread
«
Reply #22 on:
June 28, 2009, 02:50:01 AM »
Home made noodles are the shit!
Logged
Paulius
San Jose, CA
i4 5AT CM7
Mike
Farts Dust
Posts: 11035
Fan Boys Anonymous
Reputation Power
: 95
Trade Count:
(5)
Re: Recipe Thread
«
Reply #23 on:
July 25, 2009, 01:42:01 PM »
Made Tim's White Sauce Sausage & Pepper Fettucini last night, and it was fucking amazing!!!
Logged
CrackerTeg
Farts Dust
Posts: 12508
No fucks given.
Reputation Power
: 99
Trade Count:
(4)
Re: Recipe Thread
«
Reply #24 on:
July 06, 2011, 09:44:34 AM »
Thanks Tim for "stickying" this topic. I should've done it a long time ago but other shit had come up.
Logged
"If one day the speed kills me, do not cry because I was smiling." - Paul Walker
gargantula99
Veteran
Posts: 6520
Not So Evil Monkey!
Reputation Power
: 27
Trade Count:
(1)
Re: Recipe Thread
«
Reply #25 on:
January 26, 2012, 09:03:05 PM »
I really got to try The lasagna recipe. Maybe super bowl weekend.
Logged
200
6
Accord V
6
6
mt Sedan CM
6
CBP
timot_one
Farts Dust
Posts: 15889
I act like I own this place, because I do!
Reputation Power
: 140
Trade Count:
(4)
Re: Recipe Thread
«
Reply #26 on:
January 27, 2012, 09:27:34 AM »
I'm gonna have to write up some more recipes soon.
Logged
Tim
Quote from: Andrew Ilnyckyj
Eating gold is like the equivalent of wiping your butt with dollar bills. At some point, it's going to come in contact with my ass...just doing it in a more elegant way.
Foreign_Wide
Fucking Newb
Posts: 3
Reputation Power
: 1
Trade Count:
(0)
Re: Recipe Thread
«
Reply #27 on:
June 14, 2012, 05:50:31 PM »
This is a dead easy recipe that will make you and your guests eat like pigs. I call it Italian Salsa.
Dice green peppers, red peppers or any sweet peppers you like, celery, carrot, Vidalia onion, some tomato, and any other crunchy veggie you like. Make the pieces small enough to easily fit on a cracker. I generally use up whatever I have in the refrigerator.
Get some fresh garlic. I like garlic so I use a whole bulb (bunch). You decide. I take a wide knife and use the side to crush the garlic so the "paper" comes right off. No need to work it more than that.
I like Emeril's original seasoning.
Put a layer of ice in the kitchen sink.
Sautee the Garlic and Emeril's in about 3/8" deep olive oil. You need to pay attention. You want the garlic to START to become a parchment color around the edges. The pieces will continue to cook in the hot oil after you turn off the heat. Take the frying pan and rest it on top of the ice in the sink so the temperature drops fast and stops the garlic from cooking. In the winter, I just go outside and put the frying pan on the snow. The point of this is to get max flavor from the garlic.
When the oil is cold pour it over the diced veggies. Add wine vinegar to taste. If you need more oil, just use regular olive oil for the difference. Make it "soupy." Use a large spoon and stir. It won't spoil, so leave it on the counter top and let it marinate for a couple of hours. (After the meal, I have used the oil and vinegar mixture at the bottom of the bowl as a salad dressing the next day so don't throw it away it has major flavor.
When it is time to eat an appetizer, take a long loaf of Italian bread and slice it lengthwise. Brush the faces with olive oil. Get the barbecue grill hot. Place the halves of the loaves face down and remove when the sides just start to get a lick of black. Cut into "fingers" and serve with the salsa.
Enjoy
Logged
gargantula99
Veteran
Posts: 6520
Not So Evil Monkey!
Reputation Power
: 27
Trade Count:
(1)
Re: Recipe Thread
«
Reply #28 on:
June 14, 2012, 08:07:37 PM »
Tim, can you move all the recipes to the beginning so they're not mixed in with posts? Even though it's only two pages now, but as this thread gets bigger, the recipes will be easier to find.
Logged
200
6
Accord V
6
6
mt Sedan CM
6
CBP
Mike
Farts Dust
Posts: 11035
Fan Boys Anonymous
Reputation Power
: 95
Trade Count:
(5)
Re: Recipe Thread
«
Reply #29 on:
June 14, 2012, 08:58:00 PM »
I challenge you guys for some camping recipes? Literally a fire, and a camping stove...
Logged
Pages:
« First
1
[
2
]
3
4
...
7
Next >
Last »
Go Up
Print
Jump to:
Please select a destination:
-----------------------------
Lounge
-----------------------------
=> Profiles & Introductions
=> Pictures & Videos
=> General Automotive & Forum Discussion
=> Off Topic
-----------------------------
K Series Performance
-----------------------------
=> Stock Motors, Transmissions, & Maintenance
=> Bolt Ons
=> Engine and Drivetrain Performance
=> ECU, EMS, & Tuning
-----------------------------
J Series Performance
-----------------------------
=> Stock Motors, Transmissions, & Maintenance
=> Bolt Ons
=> Engine and Drivetrain Performance
=> ECU, EMS, & Tuning
-----------------------------
Suspension & Handling
-----------------------------
=> Suspension & Chassis
=> Brakes
=> Wheels & Tires
-----------------------------
Styling & Maintenance
-----------------------------
=> Exterior Styling & Maintenance
=> Interior Styling & Maintenance
=> Detailing
-----------------------------
Electrical
-----------------------------
=> Headlights, Tail Lights, HID's, LED's, & Other Lighting
=> Alarms, Wiring, Harnesses, & Other Electrical Upgrades
=> Audio Systems
-----------------------------
Guest Forum
-----------------------------
=>
New Members Post Here For Activation
=> Issues
-----------------------------
Lounge
-----------------------------
=> Regional
=> Website News / Suggestions
TinyPortal
© 2005-2012