Recipes Megathread

[Nagato Kai Ni Surigao]

Easiest seafood recipe ever: Frozen basa fish fillets + any spice you want -> 425 for 22 minutes

 

[CallmeCicada]

Rave me some seafood recipes for beginners. I've always avoided seafood but I'm trying to incorporate more in my life since it's quick and healthy.

So far I've mostly worked with salmon. Jerkied, marinades etc. I'm struggling to accomplish that cripsy skin though

Salmon fillets are super easy to cook. Just cook them skin down in a cast iron or non-stick pan until desired consistently (you can tell by just poking it with you finger when its done). And just make some brown butter and pour it on top and salt it. Also for crispy skin, just remove the skin after the fillet is cooked and crisp it separately, you can use it as a garnish.

 

[Eddie Riggs]

Mediterranean Tuna Pasta​

This Mediterranean tuna pasta is full of vegetables, a flavorful red sauce, and tender tuna steaks.

Prep Time: 10 minutes, Cook Time: 30 minutes, Yield: 2 servings

Ingredients​

1 Tbsp olive oil

0.5 yellow onion

0.25 Tbsp minced garlic

2-2.5 anchovy filets

0.5 28oz. can diced or crushed tomatoes

0.25 cup kalamata olives

0.25 Tbsp dried basil

0.13 tsp crushed red pepper

0.25 tsp salt

freshly cracked black pepper to taste

1 medium squash (green, yellow)

6 oz. tuna steaks

0.13 bunch fresh parsley

0.25 lb. pasta


Instructions

1. Dice the onion and cook it in a large skillet along with the minced garlic, anchovy filets and olive oil. Cook until the onions are soft and transparent and the anchovies have dissolved.

2. Meanwhile, cut the squash into half rounds or quarters. Add the squash to the skillet and continue to saute until they are slightly softened.

3. Add the can of tomatoes, roughly chopped olives, basil, crushed red pepper, salt, and cracked black pepper. Stir to combine. Nestle the tuna steaks down into the sauce, place a lid on top and let simmer until the tuna is cooked through. The tuna will turn from mauve to white as it cooks. When it is completely white, it is done.

4. While the tuna is poaching in the sauce, cook the pasta according to the package directions (boil for 5-7 minutes or until al dente). When the pasta is finished, drain in a colander.

5. When the fish and pasta are finished cooking, gently lift the fish out of the skillet and then stir in the freshly chopped parsley and pasta. Serve the pasta with sauce and vegetables topped with a piece of tuna steak.

L | A
By Beth Moncel

 

[glitterglue]

Rave me some seafood recipes for beginners. I've always avoided seafood but I'm trying to incorporate more in my life since it's quick and healthy.

So far I've mostly worked with salmon. Jerkied, marinades etc. I'm struggling to accomplish that cripsy skin though

If you like clams, pasta vongole and moule mariniere are some of the easiest dishes. They are really quick and great if you got your hands on some fresh clam.

Pokebowls is also great since you can basicly add whatever you want to it. I like to add raw salmon, lightly seared tuna, tempura or deepfried squid ( the warm and crispy fried food makes a huge difference when paired with the cold ingridients, recommend it highly). Best vegetables are the usual ones like avocado, cucumber and seaweed. I like to drizzle the pokebowl with some mayo and some other sauce like teriyaki or siracha sauce, or siracha mayo.

Another really easy one is fish in foil.

You put fish ( cod, perch, salmon or whatever you want), some pieces of potato, green onion, vegetable( optional) in some aluminium foil. Add butter, garlic, dill, squished lemon, salt and pepper. Pack up the foil tight and grill it for 10-15 min or bake in oven for around 40 min.

You can switch out the ingridients and seasoning, or leave out the potatoes if you want rice or bulgur, or make them on the side.

 

[Absolutego]

Personally I'm a big fan of baked fish as an easy starting seafood recipe.
It's not hard, you set the oven to like 375 or so, douse the damn thing in lemon, maybe add mustard if it's salmon, come back in 15 minutes.
Pair with your favorite green veggie that isn't leafy, broccoli, brussels sprouts, fucking peas if you really want (I'd add some vinegar-ed white rice in that case), call it a day.

 

[Eddie Riggs]

Chorizo Stuffed Bell Peppers​

These Chorizo Stuffed Bell Peppers are packed with southwest flavor, perfectly portioned for meal prep, and freezer-friendly.

Prep Time: 5 minutes, Cook Time: 1 hour, Yield: 2 servings

Ingredients​

1 bell peppers

0.33 lb. Mexican chorizo

0.33 yellow onion

0.67 cloves garlic

0.33 4oz. can diced green chiles

0.67 Tbsp tomato paste

0.67 tsp chili powder

0.17 tsp cumin

0.17 tsp garlic powder

0.08 tsp cayenne pepper

0.08 tsp salt

0.17 cup long grain white rice (uncooked)

0.33 cup chicken broth

0.33 cup shredded mozzarella


Instructions

1. Preheat the oven to 350ºF. Cut each bell pepper in half so there is a top and bottom portion, then remove the seeds and ribs. You can either carefully cut the stem out of the center of the top half, or eat around it later. Place the halved bell peppers in a baking dish, cut sides up. Par-bake in the preheated oven for 15 minutes.

2. Add the chorizo to a large deep skillet and cook over medium heat until browned. While the chorizo is cooking, dice the onion and mince the garlic. Add the onion and garlic to the chorizo and continue to cook until the onions are softened.

3. Add the diced green chiles, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and salt to the skillet and stir until combined.

4. Add the uncooked rice and chicken broth to the skillet and stir until combined again. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil.

5. As soon as the broth begins to boil, turn the heat down to low and let the rice simmer over, low without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest for five more minutes.

6. Finally, remove the lid and gently stir the rice and chorizo mixture. All of the broth should be absorbed and the rice tender.

7. Divide the rice and chorizo mixture between the six bell pepper halves, then top with shredded cheese. Cover the baking dish and return it to the 350ºF oven and bake for 20 minutes more. Finally, top with sliced green onions and serve.

L | A
By Beth Moncel

 

[Eddie Riggs]

Pumpkin Brownies​

These easy Pumpkin Brownies are moist, delicious, and made from scratch. Topped with a creamy pumpkin cream cheese swirl and crunchy pecans!

Prep Time: 15 minutes, Cook Time: 40 minutes, Yield: 9 brownies

Ingredients​

Brownie Ingredients​

- ¾ cup flour

- 1 tsp cinnamon

- ⅛ tsp salt

- 12 Tbsp salted butter, melted but not hot

- 2 Tbsp vegetable oil

- ¾ cup granulated sugar

- ¾ cup light brown sugar

- ½ cup cocoa powder

- 2 eggs

- ½ Tbsp vanilla extract

- ¼ cup pumpkin purée

- ¼ cup chocolate chips, divided

- cooking spray

Pumpkin Cream Cheese Topping Ingredients​

- 4 oz cream cheese, room temperature

- ⅓ cup light brown sugar

- ½ tsp pumpkin pie spice

- ¼ cup pumpkin purée

- 2 Tbsp pecans

Instructions​

1. Add flour, cinnamon, and salt to a mixing bowl and whisk to combine.

2. In a separate mixing bowl, whisk melted salted butter, vegetable oil, granulated sugar, light brown sugar, and cocoa powder together until smooth.

3. Add eggs, vanilla, and pumpkin purée to another mixing bowl and gently beat them together.

4. Then, add the pumpkin mixture to the chocolate mixture and whisk to combine.

5. Pour the dry flour mixture and 3 Tbsp chocolate chips into wet chocolate mixture. Stir with a spatula until batter forms.

6. Lightly spray or grease an 8×8'' baking dish with cooking spray. You can also add a layer of parchment paper. Pour batter into the dish and set aside.

7. Preheat oven to 350F. Combine cream cheese, light brown sugar, pumpkin pie spice, pumpkin purée with a hand mixer on low until smooth.

8. Spoon dollops of the pumpkin mix on top of the brownie batter.

9. Stir the pumpkin topping into the brownie batter gently using a toothpick. I like to keep the layers separate and irregular, so they look a bit more rustic.

10. Sprinkle with remaining 1 Tbsp chocolate chips and pecan pieces.

11. Bake for 40 min or until the brownies are set and a toothpick inserted in the center comes out clean.

L | A
By Jess Rice

 

[CallmeCicada]

0.67 cloves garlic

0.33 4oz. can diced green chiles

0.67 Tbsp tomato paste

0.67 tsp chili powder

0.17 tsp cumin

0.17 tsp garlic powder

0.08 tsp cayenne pepper

0.08 tsp salt

0.17 cup long grain white rice (uncooked)

who the fuck measures ingredients like this.

 

[Mandy Stroyer]

who the fuck measures ingredients like this.

I was wondering the same thing so I just searched by word and he reduced the recipe to one serving.

 

[AnOminous]

I was wondering the same thing so I just searched by word and he reduced the recipe to one serving.

That's what I thought which is why I let it slide. Is it that tough to translate something like 0.67 to 2/3?

 

[CallmeCicada]

That's what I thought which is why I let it slide. Is it that tough to translate something like 0.67 to 2/3?

no, but wtf is 0.17 tsp of garlic powder. You might as well just write "to taste" because that is just such a pathetic amount of anything it isn't worth measuring.

 

[AnOminous]

no, but wtf is 0.17 tsp of garlic powder. You might as well just write "to taste" because that is just such a pathetic amount of anything it isn't worth measuring.

If I read something like that I just say fuck the powder and just smush some with a press. How much? However much I want BIIISH!

I do invite the OP of these weird measurements to explain it but it didn't really arouse my suspicions because I'm kind of used to weird measurements.

Why exactly DID you put those in that way? I think they'd make a good dish anyway.

 

[CallmeCicada]

If I read something like that I just say fuck the powder and just smush some with a press. How much? However much I want BIIISH!

saar, you forgot the 0.08 tsp of cayenne pepper, saar.

 

[AnOminous]

saar, you forgot the 0.08 tsp of cayenne pepper, saar.

There's no such thing, at least for cayenne. I do actually use measurements that small for things like scorpion pepper powder, though.

 

[CallmeCicada]

There's no such thing, at least for cayenne. I do actually use measurements that small for things like scorpion pepper powder, though.

Things like that are on par with controlled substances or if you're using something like rennet in cheese making where you really need a miniscule amount of it.

 

[Freshly Baked Socks]

Halibut Caddy Ganty


This dish can be made with any white fleshed fish, but I prefer halibut as that is what is local to me. Marinate halibut in salted white wine (6hrs-2days). Chop and sauté one cup of onion per lb of fish until almost caramelized. Pat dry fish*, and spread the onions out for the fish to lay on. Mix .75cup each sour cream and mayo, and a dash of paprika and cayenne - then layer this mixture over the fish. Last, sprinkle crushed ritz crackers (I used to use saltines) on top. Bake for 30 minutes at 350f. Serve with rice and steamed veggies (I like carrots and broccoli).

* I think the fish ends up "too wet" if I allow too much water into the dish at the start. YMMV.

 

[Mandy Stroyer]

Cuban Style Pulled Pork - This recipe was originally made for a niche medical diet but I have normified it. No, I am not sure what is cuban about this.

• Roughly 3lb pork shoulder or butt, bone-in optional for later broth making
• 1 cup chicken stock or pork bone broth
• 1 cup orange marmalade
• 1 lime
• 1 jalapeno or chile of your choosing, roasted and deseeded optional
• 1 tablespoon cumin
• 1 tablespoon oregano
• 2 teaspoons minced garlic
• Salt and Pepper
• Quarter bunch of cilantro

This recipe uses an instant pot, but can be cooked in a crock on low for 8 hours or on the stove in a large dutch oven, simmered for 2 hours with lid on or until tender. Make sure to turn the pork over occasionally when using these methods. The instructions will be the same for both up until step 3 and resume on step 4.

1. The original recipe does not call for this but sear the fucking meat. I don't know what gay retard decided not to sear the meat but they are gay and retarded and I would not have sex with them. Sear the meat unless you want mildly citrusy spicy slop. Season your protein with salt and pepper to your liking and brown on all sides in the vessel of your choosing, dice your jalapeno/chile while that's going on.
2. In the pot, add the stock or broth, marmalade, diced jalapeno, cumin, oregano, garlic, and half of the cilantro. Give it a good stir and add the pork back in.
3. Place the lid on your instant pot set to maximum pressure for 1 hour and 10 minutes. Let it natural release with the keep warm function off once the cook time is up.
4. Pull the pork out and set it aside to shred either by hand or with a fork. If you are using a crock pot or stove and your sauce has not thickened, set the heat to high until the sauce has reduced, stirring occasionally. For the instant pot, set it to the saute function and simmer until the sauce is reduced, about 20 minutes.
5. Once your sauce has thickened, add your shredded pork back in and cut the heat. Add the juice of half the lime now since adding it to boiling sauce kills the flavor.
6. You should be making rice by the way. Cook 1 and 1/2 cups of rice per whatever you grew up being told how to cook rice and add the other half of the cilantro, finely chopped, and lime juice, along with some salt and pepper.
7. Serve pork over rice. Black beans, cowboy caviar, or grilled pineapple work well as sides.

 

[Permanent Resident Cope]

I have always wanted to make Texas Chili, and I've never been able to fully get it right.

This recipe for chili is great. Especially with cornbread.

Spoiler: Chili Recipe Text

3 tablespoons ancho chili powder or 3 medium pods (about 1/2 ounce), toasted and ground (see illustrations below)

3 tablespoons New Mexico chili powder or 3 medium pods (about 3/4 ounce), toasted and ground

2 tablespoons cumin seeds, toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground

2 teaspoons dried oregano, preferably Mexican

7 ½ cups water, divided

1 beef chuck roast (4-pounds), trimmed of excess fat and cut into 1-inch cubes

2 teaspoons table salt, plus extra for seasoning

8 ounces bacon (7 or 8 slices), cut into 1/4-inch pieces

1 medium onion, minced (about 1 cup)

5 medium cloves garlic, minced

4 - 5 small jalapeño chiles, cored, seeded, and minced

1 cup crushed tomatoes (canned), or plain tomato sauce

2 tablespoons lime juice from 1 medium lime

5 tablespoons masa harina or 3 tablespoons cornstarch

Ground black pepper

Before You Begin​

*
To ensure the best chile flavor, I recommend toasting whole dried chiles and grinding them in a mini-chopper or spice-dedicated coffee grinder, all of which takes only ten (very well-spent) minutes. Select dried chiles that are moist and pliant, like dried fruit. Count on trimming one-half to a full pound of waste from your chuck roast, so start with a four-pound roast to end up with three to three-and-a-half pounds of beef cubes. For hotter chili, boost the heat with a pinch of cayenne, a dash of hot pepper sauce, or crumbled pequin chiles near the end of cooking. Serve the chili with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers, and top with any of the following garnishes: chopped fresh cilantro leaves, minced white onion, diced avocado, shredded cheddar or jack cheese, or sour cream.

Instructions​

1.
Mix chili powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with salt; set aside.
2.
Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding additional 2 teaspoons bacon fat to pot as necessary. Reduce heat to medium, add 3 tablespoons bacon fat to now-empty pan. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and jalapeño; sauté until fragrant, about 1 minute. Add chili paste; sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
3.
Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with salt and ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

Chili Recipe / Archive

 

[1500ping&aDream]

Taco Rings are nice.
Take a few cans of those croissants by the pre-fab biscuits and lay them out over a round pizza stone in a ring formation.
They come out of the can in triangle slices so just have the long ends pointed outward.
Now throw some ground beef in a frying pan and follow the usual instructions on the back of whatever taco seasoning packet ya use to get the beef ready. Usually just mix the seasoning with the meat and cook till ya stop seeing pink. Drain the grease with a strainer so ya don't shit your guts out later.
Now make a ring of meat across the croissant triangles near the inside of the circle so there's enough room to fold the croissants back over the top. If ya didn't leave enough room, just pop open another can and use it to add a layer of them on top.
Meat's already cooked so it's just a matter of preheating the oven to 360ish and sliding it all in there to cook the croissants. Also a good time to put a lil cheese over it if ya want. Just some shredded to bake in. More can be added later.
Once it's that crispy golden brown, take it out and let it set for a few minutes before topping with whatever taco junk ya like. If ya wanna be fancy, ya can hollow out a bell pepper and fill it with enchalada sauce or salsa and set it in the center of the ring.

 

[AnOminous]

Now throw some ground beef in a frying pan and follow the usual instructions on the back of whatever taco seasoning packet ya use to get the beef ready. Usually just mix the seasoning with the meat and cook till ya stop seeing pink. Drain the grease with a strainer so ya don't shit your guts out later.

That looks like slop, but in the good sense.