ITT simple recipees! Try to keep everything as simple and non-regional as possible. All manner of clarifications and explanations are welcome.

orz typo

Very simple cake

6 dl wheat flour
3 tea spoons baking powder
(mix thoroughly to avoid lumps forming later)

2.5 dl sugar - mix into the above

150 g butter - mix into the rest using your hands.

Finally, 3 dl milk. Pour into the rest and mix quickly, but make sure no dry spots are left. Pour the results into a suitable baking pan "lined" with baking paper.

Heat at ~200 degrees C for ~15 minutes (or until suitably brown).

... what is a dl?

dl is decilitre, or 0,1L

If you have leftover salad free of dressing, chop it up and put it into an omelette.

If it does have dressing, use it in a sandwich.

>>6

I don't know how to make an omelette(!). Can you give simple instructions?

Omelettes are simple! Do you have a big frying pan? The nonstick ones are good for this, especially if it is the shape with curved transition between sides and bottom, called a "saute pan." There are special "omelet pans" but they are basically the same. You can even use a big cast iron frying pan, though it is a little more difficult.

You crack two or three fresh eggs into a bowl and beat them thoroughly with a fork or a wire whisk; some people even use a blender or food processor, but maybe that is not really needed. Some people add a little white pepper to the beaten eggs. If you add a tablespoon or two of cold water to the eggs and beat that in, it will make the eggs moister and fluffier when they are cooked.

You put that aside and you heat up a little butter in the pan until it is very hot, then you pour in the eggs. It is important to have a pan big enough that the eggs can cook rapidly almost completely through in a single intact layer.

When the eggs are almost completely cooked, you put the filling on one half of the big round cooked egg thing, and you use a spatula to flip the other half of the egg thing over to enclose the filling in the middle.

So an omelet is basically a big half moon shape of scrambled eggs fried with filling in the center.

What kind of filling? Anything! Bacon and fried onions and cheese, "ranchero style" has tomato and bell pepper slices. I like bell pepper, hot peppers, onion, and mushroom in mine. >>6 likes leftover salad, and I guess that would be okay too.

Omelets are easy. I do not eat such things often, because of the cholesterol (>_<;) But they are easy to make.

>>8 are you an expert with eggs? uwaah, I have trouble making sunny-side up eggs, because they always get stuck to the pan and then the yolk breaks! but if I put too much oil in the pan then it spatters hot oil all over the place, and makes a tiring(and dangerous) mess. Should I try wearing safety goggles while cooking sunny-side eggs??

use butter and let it melt on the pan while swirling it around to cover the bottom of the pan, or can use that cooking spray that u can spray on the pan and it wont get your food stuck to it =)

>>9
You don't need a lot of oil. I use a about a tablespoon. (15-20mL) The key to preventing fried eggs becoming stuck is a hot pan. I go for 5.5 out of 10 on my stove and let it preheat some. You want to hear the egg sizzling and crackling the moment it touches the pan. This makes a sturdy light brown crust that doesn't stick as much. Then you can lower the heat to cook the egg without burning the bottom.

I like them over easy myself so it's easier to get the top side cooked without fiddling with the heat. n_n Just takes a little practice to do the flip and extraction without breakage.

>>8
I thought omelettes didn't have to have the other ingredients inside as filling, but could easily be topped with the ingredients instead, or so. That often makes prettier foodslices, at least if you're trying to make it look good as well as taste good.

hi :)

obnoxiously easy recipe for peanut butter cookies

1 cup peanut butter (creamy, crunchy, whatever you prefer)
1 cup granulated sugar
1 egg

break into cookie-sized balls, put them on a cookie sheet (use parchment, best stuff ever), make the fork imprints (you know the ones), and bake them in the oven at 350F for 8-10 minutes. they are seriously delicious. make sure you have milk to go with them, though.

>>11
that crunchy brown crust is gross though.. I always considered that to be an over cooked egg

>>15

That crunchy brown crust is precisely why some people like eggs that way. The same way some people prefer barbecue over roast.

If you want sissy-white eggs, use lower heat and learn to handle them delicately.

Guacamole How I like it
2 Full Avocados
1 Red Onion
1 Tomato
1 Jalapeno
1 Lime
Salt

Take Two avocados (not too ripe) and scoop them into a bowl, mash it with a spoon or fork or whatever. Depends on if you like it chunky or not.

Take about a quarter of the red onion and chop into small pieces. Mix it in.

Take about a quarter or less of a tomato and chop it small. Mix it in.

Take a full Jalapeno chop it small. Mix it in.

Take a quarter of lime squeeze it on the mixture, then add salt until you feel it tastes fine.

Change the recipe as you see fit. Just try not to make it into a salad. Remember, you want to taste the avocado more then the rest of it.

mmm...sounds yummy. I usually just buy the pringles, but Imma try this with (tortilla) chips

You could also try tamagoyaki if you'd like your omelet to be all exotic and asian like. It's not hard to make, give it a try.

Grilled Cheese + Tomato Soup

Ingredients:

• Any sort of sandwich bread you like
• Any sort of cheese you like
• Butter (or margarine)
• Can of tomato soup

1. Bring a large pan to medium heat.
2. Start cooking the can of soup.
3. Spread butter on one side of each slice of bread. It sometimes helps to melt the butter first in the microwave if you have trouble spreading it.
4. Make sandwiches out of your bread and cheese with the butter side sticking out. The butter is to prevent the bread from burning in the pan.
5. Place the sandwich in the pan. Flip it over before it burns (usually a good time to flip it is right after it stops sizzling.)
6. Serve with tomato soup and enjoy!

Very easy thing is a simply salad. Get lettuce, cucumber, tomato and carrot (those are my basic ingredients). You can add other things like onion etc though I never really bother out of laziness. Chop it all up, add lemon or lime juice, olive oil and salt and it is ready.

Note, when I make a salad I tend to use a whole lettuce, a whole cucumber, one tomato and one or two carrots. I have no idea whether anyone else does it like that.

1. Get steak.
2. Let it sit in teriyaki sauce for a while.
3. Heat butter on a pan and fry the steak to your liking.
4. Teriyaki steak!

1. Blend soy sauce and mayonnaise half & half.
2. Slice tuna block in 5mm thick.
3. Dip tuna into the mayo-soy-sauce then eat.

oh good lord that is so not an omelette in any way or form.

>step 1) three whole eggs in a bowel, whipped thoroughly.

>step 2) heat saute pan to 180F once hot, butter pan

>step 3) pour beaten egg into pan, Immediately run spatula into the egg mix (slowly for large fold[american style] and quickly for thin fold [french style])

>step 4) butter sides of the omelette well after 90 sec of cooking and flip

>step 5)insert filling and fold into crescent on plate for american style

>step 6)fold one third over top to make brochure shape and fill with cheese or cream mixture

>>19
It took me four tries and eight eggs to make tamagoyaki. Four times. Does this mean I'm culinarily challenged?

ok pancakes (crepes) are ez as to make and the mixture can keep in the fridge for a few days too so it's great if you're lazy/depressed :D :3

get a mixing bowl and put in 2 eggs, maybe 100/150g normal flour, and some milk. Mix it up. Add milk to help mix up, and flour to thicken. It should be quite runny, but it can also be a little viscous, try out different thicknesses and see what you like. Then once you've made this mix get the flattest pan you have and put a little cooking oil in it, mix it round on high heat, then pour in the mix so it covers the whole base. Think crepe, think thin. Let it cook for a minute, using a knife or spatula around the circumference to get ready to flip it over. Then flip it, cook for another ~1 min, and put on your place. Add nutella or lemon and sugar or other sauces and eat. It's taste.

Ok now i'm going to go buy milk that's the reason I made this post V(^_^))

Caramel pudding/custard, serves 4-6. Probably the simplest (but not easiest) recipe I know.

1. Place a rimmed sheet pan (or brownie pan) large enough to fit your bread pan filled about halfway with water in the middle of your oven, and preheat it to 150°C (300°F)

2. Heat 125g (¼ lb) of sugar in a small non-stick pan and keep stirring until it melts and reaches a golden-brown color. Pour the caramel into the bread pan and swirl it around a little so it coats the bottom evenly.

   • It's a good idea to let the bread pan preheat in the oven as well, to avoid the caramel cracking when you pour it in.
3. Mix 4-5 eggs, 6dl (~2½ cups) whole milk and 2 tablespoons of sugar until the mixture is smooth but not thickened or foamy. Pour it through a mesh strainer into the bread pan, place it into the water bath and bake for 45 minutes.
4. Let the pudding cool off for at least one hour in the refrigerator. Turn it over onto an appropriate plate and serve with whipped cream.

You can probably add vanilla extract or some other flavoring, but most of the flavor is going to come from the caramel layer dissolving into the custard.
I find that a bread pan works best (for an oblong rectangular shape), but try experimenting with what you have on hand.

Nagoya(ish) style okonomiyaki:

>0.5 cup flour
>3/8 cup dashi
>1/8 cup mirin

Mix to make dough.

>120g cabbage, somewhat thinly sliced
>0.5 spring onion, thinly cut

Mix together.

>3 tbsp ketchup
>1 tbsp Worcestershire sauce
>1 tsp soy sauce

Mix together for quick okonomiyaki sauce. Gets better if it's given an hour or two of resting time for flavors to mingle.

>1 egg
>some bacon strips

Pour a bit more than half the dough onto a preheated greased grill/pan and spread thin. Put cabbage and onions on top, and make a little pool in the middle and crack an egg into it. Cut the egg and mix carefully with the middle and upper layer of the cabbage mix. Sprinkle a little bit of salt on top and lay bacon strips on top. Pour the rest of the dough on top.
Cook for 5 minutes or until the lower pancake seems browned. Then flip in a quick motion and pat the back a bit to compress. Cook for five minutes or until bottom is nicely browned.
Flip again, slather the top with a thin film of okonomiyaki sauce and, if available, apply katsuobushi shavings. Enjoy.

this one's a car camping campfire recipe. full of meat and yet none of the basic ingredients require refrigeration-- no ice chest! the tough part is sourcing the machacado but you can get it online. machacado is basically finely shredded mexican beef jerky. it contains a shit amount of salt so there's no other salt (or spices) necessary to add.

recipe is tolerant of ingredient subs when it comes to the vegetables, just make sure to add water if there's not enough liquid.

can be used for tacos or for dipping tortilla chips.

machaca

ingredients:
1/4lb machacado (carne seca de res)
3 roma tomatoes, rough chopped

mirepoix:
1 poblano chili, rough chopped
1 large onion, rough chopped

garnish:
1 bunch cilantro, rough chopped

instructions:
oil in pan; mirepoix.
add machacado, tomato; cook to rehydrate (∼10min). stir in cilantro; cut heat; done.

How to make (20-ish) VIP QUALITY crêpes

You will need:

• 375 g (1-2/3 cups) of flour (plain flour, not all-purpose)
• 75(f ml (25 fl oz) of milk
• 75 g (2-2/3 oz) of butter
• 60 g (4 tbsp) of sugar
• 15 g (1 tbsp) of dark rum

Melt the butter (don’t heat it too much, or the fatty part will separate). Put the molten butter, sugar, milk and eggs inside a large bowl, and mix the ingredients. Slowly, add the flour, mixing every few seconds (you should use a mixer for this). When you have added all the flour, keep mixing for a few minutes, until there are no flour globs left. Let it rest for half an hour.

Take a pan with a diameter of approximately 23 cm (9 in); heat it, then spread some butter over its whole surface.

With a ladle, put some dough in the pan. It should spread on its own, covering the whole surface (the first few crêpes you make will probably be messed up, try us- ing slightly more or slightly less dough to get a good size). After about 30 seconds, nip it around with a palette knife. Wait thirty more seconds, then take it out of the pan and put it onto a plate. Repeat until there is no more dough left.

You can eat these crêpes with sugar, jam, maple sirup, whipped cream, and pretty much anything sugary.

>>32

750 ml (25 fl oz) of milk*

you will also require 6 eggs

>>29 yanki go home

I like to make Kraft-style mac n cheese at home with my own resources. It comes out much better than Kraft, Annie's, etc. imo, and you can control my serving sizes much easier than with boxed mac n cheese. I use red lentil rotini (any pasta is fine but red lentil pasta's delicious, try it), dried cheddar cheese powder (I use whatever I can get on Amazon with government gibs, usually - Hoosier Hill is good, Anthony's is bland but not bad), salt and protein powder.

Cook 1 serving of your preferred pasta. While it's cooking, mix about 14~15g of cheese powder with an equal weight of protein powder (you will need a scale.) 1 or 2 grams of table salt depending on your taste. Add a little bit of filtered water and stir it up into a paste - a little water goes a long way, but I've never bothered to measure how much I use. If the mixture's thick but well-mixed, that's about what you should aim for, but if it's a little thin it won't hurt anything.

Once the pasta's done, drain it, turn off your stove, return pasta to pot and stir in the cheese sauce. Be careful about applying further heat to it, because heat can ruin the protein powder.

Another easy recipe I love making is carnitas. If you have a slow cooker, just take a fatty piece of pork, rub it down with your choice of seasonings, and throw that shit in the slow cooker for 8-12 hours depending on the weight of the pork. If you take it out when it's shreddable, it's almost impossible to screw up. After that just shred the pork and broil it until it's crispy enough for your liking. I like to make tacos with guacamole, lime juice, sour cream and green onions.

Recipes without photos of result feel so wasteful.

>>36 not everyone has a camera, mr web 2.0!

>>37 I HATE IMAGEBOARDS, I HATE IMAGEBOARDS

Making sandwiches is also cooking!

You'll need:
2 slices of whole bread
2 tomato slices
Semi-hard salty cheese
1-3 mint leaves
(Optional) Some black pepper, if you prefer your sandwiches slightly spicy

Put them together like this:
[BREAD]
MINT
TOMATOES
CHEESE
[BREAD]

The result is surprisingly great and is much more than the sum of its parts.
For best results, heat the bread in a microwave for 15 seconds before assembling the sandwich.

I just found out lettuce goes really nicely with chicken :)

I just wanted to share a little cooking tip with you. If you get a tin of soup (this works with any kind of soup) and put it in the microwave for 2 minutes (based on 800W microwave - you may have to adjust the time if your microwave is more or less powerful), take it out and sprinkle in some ground black pepper. Give it a stir then put it in the microwave again for 1 minute. Then let it settle for a minute or two before eating. The black pepper really gives it a nice little extra kick!

>>41 Please stay on-topic when posting in threads.

Special goyslop recipie
Take meat, it can be chicken, sausage, pork, or tuna
Make a bowl of rice fresh like always
Fry your meat in a pan with some korean barbeque sauce and sesame oil
Put the meat into the rice
Add some kewpie mayonaise and okonomiyaki sauce
Mix it all together and optionally add a fried egg to the top

it will look gross but taste great

This is a recipe for "Belgium cake", which as far as I know was made by my great-grandmother. It's a soft, sticky and sweet fruit cake. No, I don't know what it has to do with Belgium.

Ingredients:

• 1/2 lb mixed soft fruit (dates, apricots, raisins etc.)
• 1/4 lb caster sugar
• 1 cup milk
• 1/4 lb unsalted butter
• 1/2 lb self-raising flour
• 1/2 tsp bicarbonate of soda
• 1 egg

Directions:

1. Cut up the fruit into raisin-sized pieces.
2. Cut the butter into small pieces.
3. Add the fruit, sugar, milk and butter into a saucepan and gently heat and stir until the butter is melted.
4. Bring the mixture to a gentle simmer for 5 minutes, stirring to prevent burning.
5. Take the saucepan off the heat and leave until fairly cool. In the first 10 minutes or so, stir every minute to prevent a skin from forming.
6. When you come back, preheat an oven to 140c/285f. If you have a fan oven, reduce that by 10c/15f.
7. Beat the egg in a bowl until the yolk is mixed with the white into a single mixture.
8. Either in the saucepan or in a mixing bowl, use a wooden spoon to combine the mixture with the flour, the bicarb and the egg. Stir for a couple of minutes.
9. Use butter to grease a 2lb baking tin and cut a piece of baking paper to fill the bottom of the tin.
10. Scrape the mixture into the tin, and spread it to fill the corners. A silicon spatula is very useful here.
11. Bake for 1 1/4 hours. Leave the tin to cool before removing the cake.