Sillystou's favorite recipes thread!

sillystousillystou Headliner
edited October 2012 in Less Rokk More Talk
Hi boys and girls! Recently I exchanged a soup recipe with a forum member here and he proposed that I should start a thread about recipes. And it got me thinking. It's a super idea! So without further due, here is my first recipe that I'd like to share with you! Feel free to try it and share your own recipes with other forum members!

Almond Tofu


ingredients:

-1/2 cup roasted sliced almonds in the pan (without oil)
-1 hard tofu (454g) cut in big squares (take out the water)
-1/2 cup soy sauce
-2 tablespoons peanut butter
-1/4 teaspoon garlic powder
-1 teaspoon onion powder
-2 tablespoons oil
-1 large green pepper cut in large 1" squares
-3 stalk of celery cut in large 1" squares
-1/2 teaspoon ginger powder
-1 3/4 cold water
-2 tablespoons cornstarch



Tofu mixture

Mix together:
-1 hard tofu (454g) cut in big squares (take out the water)
-1/4 cup soy sauce
-2 tablespoons peanut butter
-1/4 teaspoon garlic powder
-1 teaspoon onion powder


soy sauce + cornstarch

Mix together:
-1 ¾ cold water
-1/4 cup soy sauce
-2 tablespoons cornstarch


Sauté:
-2 tablespoons oil
-1 large green pepper
-3 stalk of celery
-1/2 teaspoon ginger powder

add tofu mixture, sliced almonds and soy sauce + cornstarch. Cook until sauce thickens.





Serve with rice!

Comments

  • sillystousillystou Headliner
    edited April 2012
    Thai Pineapple Chicken Curry

    ingredients:

    -2 cups rice
    -1/4 cup red curry paste
    -400ml coconut milk
    -2 skinless, boneless chicken breasts (cut into thin strips)
    -3 tablespoons fish sauce
    -1/4 cup sugar
    -1/2 red pepper
    -1/2 green pepper
    -1/2 onion
    -1 cup pineapple


    Direction:

    1) Cook rice

    2) In a bowl, mix curry paste, half of coconut milk. Transfer to frying pan, mix in remaining coconut milk, chicken, fish sauce and sugar. Bring to boil and cook for about 15 mins. By the way, don't worry if it starts smelling really weird after adding the fish sauce. Trust me, it's going to taste awesome in the end!

    3) Add red pepper, green pepper and onion. Continue to cook for about 10 mins more.

    4) Remove from heat, add rice and pineapple.
  • sillystousillystou Headliner
    edited April 2012
    Authentic Thai cashew Chicken


    ingredients:

    -375 ml rice
    -1 large yellow onion
    -3 tablespoons ketchup
    -2 tablespoons oyster sauce (doesn't have to be real oyster sauce, can be oyster flavored sauce as well)
    -1 tablespoon soy sauce
    -1/3 cup chicken broth
    -1 teaspoon sugar
    -1 teaspoon thai garlic chile paste
    -2 chicken breasts cut into bite size
    -1 zucchini cut into thin rings
    -1 cup brocoli
    -1 cup mushrooms
    -1/2 cup unsalted cashews


    Direction:

    1) Cook rice

    2) cook onions and yellow pepper until tender. Mix in ketchup, oyster sauce, soy sauce, chicken broth, sugar and chile paste.

    3) Add chicken, zucchini, brocoli and mushrooms.

    4) Continue to cook for about 10 mins until tender.

    5) mix with rice and add cashews.
  • sillystousillystou Headliner
    edited April 2012
    Cajun Chicken Pasta


    ingredients:

    -4 Oz of Linguini pasta
    -500g of chicken breasts cut into strips
    -2 tablespoons of cajun spices
    -2 tablespoons margarine or butter
    -1 red pepper cut into strips
    -1 green pepper cut into strips
    -4 big mushrooms
    -1 green onion
    -1 cup of thick cooking cream (35%)
    -1/4 teaspoon Basil
    -1/4 teaspoon pepper (lemon)
    -1/4 teaspoon salt
    -1/8 teaspoon garlic powder
    -1/8 teaspoon pepper
    -1/4 cup parmesan cheese


    Direction:

    1) Cook pasta

    2) put the cajun spices with chicken strips in a bag and mix well.

    3) in a large frying pan, on medium heat, heat up margarine or butter with chicken (approx 5-7mins)

    4) Add green pepper, red pepper, mushrooms and green onions. (cook for about 2-3 mins)

    5) Add thick cooking cream, Basil, pepper (lemon), salt, garlic powder and pepper. Cook until sauce starts to thicken

    6) Add the pasta, mix well.

    7) sprinkle parmesan cheese.
  • DerLindwurmDerLindwurm Road Warrior
    edited April 2012
    I've got a big mushroom for you, Stou.... I mean, I like to make Thai curry too. And it does take courage to add the fish sauce! But it's an essential part of the flavor. I don't put soy sauce and wouldn't have thought to put oyster sauce with the fish sauce already there, though. I've found it's also good to add some lime juice.
  • Lawdog1521Lawdog1521 Squirrel Chasing Expert
    edited April 2012
    Chicken Parmigiana

    Ingredients:

    -1 Stoffer's Chicken Parmigiana

    Directions:

    1) Open box

    2) Open microwave

    3) Insert chicken thing into microwave

    4) Close microwave door (Very important if you plan on having kids)

    5) Heat for 8 minutes (See heating direction guide of microwave to operate)

    6) Wait

    7) Shoo dog out of garbage, check to see what's on TV

    8) When finished open door, remove chicken. Scream aloud because it's too hot. Use potholder.

    9) Enjoy. (Reheat as necessary, likely cold in middle)
  • DerLindwurmDerLindwurm Road Warrior
    edited April 2012
    Lawdog1521;4693010 said:

    Ingredients:

    -1 Stoffer's Chicken Parmigiana
    That's the first time I've ever seen a recipe call for a negative quantity of something.
  • dragoninforcerdragoninforcer UnWashed
    edited April 2012
    Roasted 'Mallows

    Ingredients:

    1 Marshmallow
    1 Stick
    1/2 Imitation Fire

    Directions:

    1.) Place Marshmallow on Stick
    2.) Hold out marshmallow over fire
    3.) Wait until marshmallow is desired color
    4.) Eat marshmallow
  • Lawdog1521Lawdog1521 Squirrel Chasing Expert
    edited April 2012
    DerLindwurm;4693012 said:
    That's the first time I've ever seen a recipe call for a negative quantity of something.

    If you'd ever had the Stoffer's Parmigiana you'd know why.

    Zing!
  • topperharleytopperharley Son of Statler and Waldorf
    edited April 2012
    Vegetarian Pasta Sauce

    1 - red pepper, cored and chopped
    1 - green pepper, cored and chopped
    1 - package fresh mushrooms, chopped
    1 - 14.5 oz can diced tomatoes, drained
    1 - 15 oz can tomato sauce
    1 - 6 oz can tomato paste
    1 - tbsp oregano
    1 - tbsp basil
    1 - tbsp black pepper
    1 - tsp garlic powder

    Mix all ingredients in a large saucepan. Cook over low heat, 20-30 minutes.
  • DangimarockerDangimarocker Headliner
    edited April 2012
    dragoninforcer;4693017 said:
    Roasted 'Mallows

    Ingredients:

    1 Marshmallow
    1 Stick
    1/2 Imitation Fire

    Directions:

    1.) Place Marshmallow on Stick
    2.) Hold out marshmallow over fire
    3.) Wait until marshmallow is desired color
    4.) Eat marshmallow

    The best recipe ever.
  • BulzeebBulzeeb Road Warrior
    edited April 2012
    Bulzeeb's Towering Egg Sandwich

    Ingredients

    - Bread of choice
    - Butter or margarine
    - Cheese of choice (Kraft singles is my favorite)
    - Ham and/or turkey breast
    - 3 eggs
    - Milk
    - Salt

    Directions

    1) Warm up a frying pan on the stove on medium heat

    2) While pan is heating, spread two slices of bread with your butter or margarine, and have your meats and cheese ready

    3) When pan is hot, add a bit of butter or margarine to the pan, just enough for a
    thin coating of the pan.

    4) Here's where things get fun. Begin stacking the ingredients onto the pan one at a time. Bread, cheese, meat, bread. Try not to get your hands sticky from the buttered bread and be careful of the pan (it's hot, just so you know)

    5) Carefully monitor the bottom slice of bread with a spatula. Slide the sandwich around to get the edges of the crust covered. Once the bread is a golden brown, flip it over. The cheese should make the meat stick so no ingredients go flying away.

    6) Once the second side has been toasted, lift your sandwich onto a plate and cover it with a paper towel or a clean rag to keep it warm. Leave the pan on the stove and maintain its temperature. We're not done yet!

    *Egg preference and cooking method will vary, but here are my directions for scrambled*

    7) Crack your three eggs in a bowl and begin beating with a fork or whisk.

    8) Add a bit of milk to your eggs (just about a second or two of pouring.) Milk type generally doesn't matter (as long as it's not chocolate) but I found that milk with at least 1% fat works best.

    9) Shake a bit of salt into the bowl and continue mixing. Once the eggs are thoroughly beat, add a bit more butter to the pan for a new coat.

    10) Once a fresh coat is applied, pour your mixture into the pan.

    11) Take your spatula and go around the edges to make sure the eggs don't stick

    12) When you see your pancake-like eggs start to bubble, start severing the batch into four quarters, easier to flip that way. Do the same monitoring with your spatula to get your desired "doneness" of your eggs, then flip them. (I prefer just a bit of brown scorching on each side.)

    13) Once your eggs are done on both sides, remove the pan from the heat

    14) Uncover your still warm sandwich (make sure it's meat-side up!) and remove the top layer of bread so it looks like this:

    ~~~ (Meat)
    ~~~ (Cheese)
    ____ (Bottom bread layer)

    15) Gently move your eggs onto the top and put the top slice of bread back on afterwards

    Final result

    ____ (Top bread layer)
    ~~~ (Eggs)
    ~~~ (Meat)
    ~~~ (Cheese)
    ____ (Bottom bread layer)

    16) Slice it in half and ENJOY!

    Optional 17th step: Heat up a small dish of syrup for dipping.

    Make this right, and you will have a good morning.
  • Lawdog1521Lawdog1521 Squirrel Chasing Expert
    edited April 2012
    Bulzeeb;4693224 said:
    Bulzeeb's Towering Egg Sandwich

    Ingredients

    - Bread of choice
    - Butter or margarine
    - Cheese of choice (Kraft singles is my favorite)
    - Ham and/or turkey breast
    - 3 eggs
    - Milk
    - Salt

    Directions

    1) Warm up a frying pan on the stove on medium heat

    2) While pan is heating, spread two slices of bread with your butter or margarine, and have your meats and cheese ready

    3) When pan is hot, add a bit of butter or margarine to the pan, just enough for a
    thin coating of the pan.

    4) Here's where things get fun. Begin stacking the ingredients onto the pan one at a time. Bread, cheese, meat, bread. Try not to get your hands sticky from the buttered bread and be careful of the pan (it's hot, just so you know)

    5) Carefully monitor the bottom slice of bread with a spatula. Slide the sandwich around to get the edges of the crust covered. Once the bread is a golden brown, flip it over. The cheese should make the meat stick so no ingredients go flying away.

    6) Once the second side has been toasted, lift your sandwich onto a plate and cover it with a paper towel or a clean rag to keep it warm. Leave the pan on the stove and maintain its temperature. We're not done yet!

    *Egg preference and cooking method will vary, but here are my directions for scrambled*

    7) Crack your three eggs in a bowl and begin beating with a fork or whisk.

    8) Add a bit of milk to your eggs (just about a second or two of pouring.) Milk type generally doesn't matter (as long as it's not chocolate) but I found that milk with at least 1% fat works best.

    9) Shake a bit of salt into the bowl and continue mixing. Once the eggs are thoroughly beat, add a bit more butter to the pan for a new coat.

    10) Once a fresh coat is applied, pour your mixture into the pan.

    11) Take your spatula and go around the edges to make sure the eggs don't stick

    12) When you see your pancake-like eggs start to bubble, start severing the batch into four quarters, easier to flip that way. Do the same monitoring with your spatula to get your desired "doneness" of your eggs, then flip them. (I prefer just a bit of brown scorching on each side.)

    13) Once your eggs are done on both sides, remove the pan from the heat

    14) Uncover your still warm sandwich (make sure it's meat-side up!) and remove the top layer of bread so it looks like this:

    ~~~ (Meat)
    ~~~ (Cheese)
    ____ (Bottom bread layer)

    15) Gently move your eggs onto the top and put the top slice of bread back on afterwards

    Final result

    ____ (Top bread layer)
    ~~~ (Eggs)
    ~~~ (Meat)
    ~~~ (Cheese)
    ____ (Bottom bread layer)

    16) Slice it in half and ENJOY!

    Optional 17th step: Heat up a small dish of syrup for dipping.

    Make this right, and you will have a good morning.

    Or to summarize.
  • BulzeebBulzeeb Road Warrior
    edited April 2012
    Lawdog1521;4693612 said:

    Yeah, just 21 more years to go until I'm THAT guy.
  • Dadasaurus RexDadasaurus Rex Rawwwwwwr!
    edited April 2012
    Chicken Lettuce Wraps
    • Prep Time: 10 mins
    • Total Time: 25 mins
    • Servings: 2-3

    Ingredients
    3 tablespoons oil
    2 boneless skinless chicken breasts
    1 cup water chestnuts
    2/3 cup mushrooms
    3 tablespoons chopped onions
    1 teaspoon minced garlic
    4 -5 leaves iceberg lettuce

    Special Sauce
    1/4 cup sugar
    1/2 cup water
    2 tablespoons soy sauce
    2 tablespoons rice wine vinegar
    2 tablespoons ketchup
    1 tablespoon lemon juice
    1/8 teaspoon sesame oil
    1 tablespoon hot mustard
    2 teaspoons water

    Stir Fry Sauce
    2 tablespoons soy sauce
    2 tablespoons brown sugar
    1/2 teaspoon garlic rice wine vinegar

    Directions 1 -
    1. Make the special sauce by dissolving the sugar in water in a small bowl.
    2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
    3. Mix well and refrigerate this sauce until you're ready to serve.
    4. Combine the hot water with the hot mustard and set this aside as well.
    5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

    Directions 2 -
    6. Bring oil to high heat in a wok or large frying pan.
    7. Saute chicken breasts for 4 to 5 minutes per side or done.
    8. Remove chicken from the pan and cool.
    9. Keep oil in the pan, keep hot.
    10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
    11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
    12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
    13. With the pan still on high heat, add another Tbsp of vegetable oil.
    14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
    15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
    16. Top with"Special Sauce".

    EAT and Enjoy
  • Dadasaurus RexDadasaurus Rex Rawwwwwwr!
    edited April 2012
    Hey Stou - Great Thread.
    Took me awhile to format this recipe correctly, I can eat this one every day
  • Dadasaurus RexDadasaurus Rex Rawwwwwwr!
    edited September 2012
    Stou...I promised this awhile ago and just friggen dropped the ball.

    Easy Chicken Pot Pie (Will make 2 pies)

    1 (pick your store) Lg. Rotisserie Chicken
    2 cups diced Carrots
    2 cups diced celery
    1/2 Red Pepper diced fine
    1/2 medium onion diced
    1 cup fresh Mushrooms chopped
    1/2 bag frozen peas partially thawed
    1 can Cream of Chicken Soup
    1 can Cream of Celery soup
    Half and half
    Pepper
    Kosher Salt
    1 egg
    2 (2) packs frozen pie crusts
    1 oven

    Strip all the meat off of the chicken and cut in to large cubes. (make stock from the carcass for soup)
    sweat the carrots, celery and onions in a skillet until just about soft

    Microwave the mushroooms for at least 2 minutes to evaporate a lot of the moisture. Drain off moisture.

    Remove carrot, celery, onion mixture from the pan and mix with the Chicken, red pepper, mushrooms, peas and both cans of soup in a large mixing bowl. Add enough half and half to get a smooth mixture. Taste, you probably don't need salt, but pepper to taste.

    Pre-heat oven to 425

    Remove the pie crusts from the package and seperate 2 of the halves from the tins for the top of the crust

    Spoon out the Chicken and veggie mixture into the two half-crusts that are still in the pie tins

    Mix the egg in a bowl
    place the top crusts over the pie and brush with egg mixture.

    Moistening your fingers with more egg wash, carefully crimp the edges of the crusts and seal the Pie.

    Poke a couple of holes with a fork in the top center of the pie for venting.

    Sprinkle a little Kosher salt on the top of the crust.

    Bake at 425 til Golden Brown on top.

    Let cool a good amount of time or you'll strip the hide off of the roof of your mouth
  • sillystousillystou Headliner
    edited September 2012
    Dadasaurus Rex;4890501 said:


    Moistening your fingers with more egg wash,

    That sounded all kinds of naughty...
  • Dadasaurus RexDadasaurus Rex Rawwwwwwr!
    edited September 2012
    sillystou;4890550 said:
    That sounded all kinds of naughty...

    Well, I have been known to cook dinner with just my apron on for date night.
  • rkbdgurlrkbdgurl Road Warrior
    edited September 2012
    MICROWAVE SMORES

    put 1/2 graham cracker on a plate
    place marshmellow in the center of graham cracker
    set microwave for aprox 30 seconds...or til said marshmallow puffs up twice its size.
    place two small squares of hershey chocolate bar on top of marshmallow.
    top off with the other half of the graham cracker.
    Enjoy :)
  • edited September 2012
    Nice idea for a thread. I'll share Lex wife's easy yet ridiculously tasty chocolate cake recipe with you. It's incredibly easy to make and doesn't even require an oven.

    Measurements are metric, of course, so you might have to do a little convertin' if you're American.

    Ingredients:

    - 150 grams of margarine or butter (your preference)
    - 200 grams of brown sugar or superfine sugar (again, your preference)
    - 5 tablespoons of cocoa powder (as pure as you can find it)
    - 200 grams of plain biscuits
    - 1 egg
    - a pinch of salt


    Break the biscuits into teeny tiny pieces in a big bowl. Add the sugar, the cocoa powder and the salt. Mix well. Now add the egg, and mix well again. Melt the butter in a pan and add the molten butter to the ingredients in the bowl. Stir the whole very well. Put the mixture in a cake-like shape of your choosing on a tray or big plate and put it in the fridge. About 4 hours later it'll be completely set and ready to be devoured. Enjoy.
  • rkbdgurlrkbdgurl Road Warrior
    edited September 2012
    lex, when you say biscuits, are we talking like pillsbury biscuits ...the kind you have with gravy for breakfast..a Mcdonalds, egg biscuit with cheese and sausage? Or are you talking about plain cookies? Need clarification before trying this one out. :)
  • MySummerJobMySummerJob Road Warrior
    edited September 2012
    This should be an interesting thread to watch =)
    Der_Lex;4891399 said:
    a pinch of salt

    A pinch of salt? ;)
  • Lawdog1521Lawdog1521 Squirrel Chasing Expert
    edited September 2012
    Der_Lex;4891399 said:
    Nice idea for a thread. I'll share Lex wife's easy yet ridiculously tasty chocolate cake recipe with you. It's incredibly easy to make and doesn't even require an oven.

    Measurements are metric, of course, so you might have to do a little convertin' if you're American.

    Ingredients:

    - 150 grams of margarine or butter (your preference)
    - 200 grams of brown sugar or superfine sugar (again, your preference)
    - 5 tablespoons of cocoa powder (as pure as you can find it)
    - 200 grams of plain biscuits
    - 1 egg
    - a pinch of salt


    Break the biscuits into teeny tiny pieces in a big bowl. Add the sugar, the cocoa powder and the salt. Mix well. Now add the egg, and mix well again. Melt the butter in a pan and add the molten butter to the ingredients in the bowl. Stir the whole very well. Put the mixture in a cake-like shape of your choosing on a tray or big plate and put it in the fridge. About 4 hours later it'll be completely set and ready to be devoured. Enjoy.

    To help those with the conversion to the metric system, 1 gram equals 1 pound.
  • DerLindwurmDerLindwurm Road Warrior
    edited September 2012
    Lawdog1521;4891765 said:
    To help those with the conversion to the metric system, 1 gram equals 1 pound.
    But how many metric eggs equal one of ours?
  • Lawdog1521Lawdog1521 Squirrel Chasing Expert
    edited September 2012
    DerLindwurm;4891790 said:
    But how many metric eggs equal one of ours?

    A metric egg is 1 pound.


    They have a lot of ostriches in Europe.
  • firedoom666firedoom666 Headliner
    edited September 2012
    MySummerJob;4891711 said:

    I tried that recipe and all I got was a bowl with flour, salt, vanilla, and something sweet in it
  • DangimarockerDangimarocker Headliner
    edited September 2012
    Lawdog1521;4891867 said:
    A metric egg is 1 pound.


    They have a lot of ostriches in Europe.

    Oh dear lord, i hope Lex's wife don't use ostrich eggs LOL.
  • edited October 2012
    rkbdgurl;4891449 said:
    lex, when you say biscuits, are we talking like pillsbury biscuits ...the kind you have with gravy for breakfast..a Mcdonalds, egg biscuit with cheese and sausage? Or are you talking about plain cookies? Need clarification before trying this one out. :)

    Plain cookies. Like these.

    Also, we only use ostrich eggs in Europe as a a cheap substitute if we run out of roc eggs.
  • Dadasaurus RexDadasaurus Rex Rawwwwwwr!
    edited October 2012
    Der_Lex;4892369 said:
    Plain cookies. Like these.

    Also, we only use ostrich eggs in Europe as a a cheap substitute if we run out of roc eggs.
    Neded a wheel barrow for the roc egg?
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