Easy, Simple Yet Useful Recipees [n00bs] (37)

1 Name: Alexander!DxY0NCwFJg : 2006-06-08 15:25 ID:QwnnJsgU This thread was merged from the former /food/ board. You can view the archive here

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

2 Name: Alexander!DxY0NCwFJg : 2006-06-08 15:28 ID:QwnnJsgU

orz typo

3 Name: Alexander!DxY0NCwFJg : 2006-06-08 15:29 ID:Heaven

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).

4 Name: Anonymous Chef : 2006-06-12 04:07 ID:PTzEPnA3

... what is a dl?

5 Name: Anonymous Chef : 2006-06-12 20:11 ID:Jd6haxj4

dl is decilitre, or 0,1L

6 Name: Anonymous Chef : 2006-06-15 04:03 ID:3yAfcORZ

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.

7 Name: Anonymous Chef : 2006-06-17 03:23 ID:Heaven

>>6

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

8 Name: Anonymous Chef : 2006-06-20 02:58 ID:4u1+mxrr

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.

9 Name: Anonymous Chef : 2006-06-21 08:03 ID:8NTi0txg

>>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??

10 Name: KIRA : 2006-06-21 20:03 ID:c7hpuxhp

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 =)

11 Name: Anonymous Chef : 2006-06-22 04:00 ID:3yAfcORZ

>>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.

12 Name: Anonymous Chef : 2006-07-09 21:56 ID:GKcXay05

>>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.

13 Name: Anonymous Chef : 2008-12-09 04:59 ID:Bq2F54Vz

hi :)

14 Name: Anonymous Chef : 2008-12-11 23:51 ID:4LS5ozgN

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.

15 Name: Anonymous Chef : 2009-01-14 06:52 ID:CaaKKUHA

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

16 Name: Anonymous Chef : 2009-01-15 00:49 ID:Heaven

>>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.

17 Name: Anonymous Chef : 2009-01-19 22:17 ID:R6YjsnFL

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.

18 Name: Anonymous Chef : 2009-04-01 05:43 ID:F1Ahq9M9

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

19 Name: Anonymous Chef : 2009-04-03 05:15 ID:4u5XGp1i

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.

20 Name: Anonymous Chef : 2009-05-15 21:49 ID:xSOWTScI

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!

21 Name: Anonymous Chef : 2009-12-02 21:07 ID:sC8z3a/P

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.

22 Name: Anonymous Chef : 2011-02-03 12:13 ID:kn7yMeg7

  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!

23 Name: Anonymous Chef : 2011-02-05 18:26 ID:dsi+ff3+

  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.

24 Name: Anonymous Chef : 2013-08-22 21:14 ID:lunS34Rn

-Fried tomato tuna-

Ingrediens:

- 1 or 2 can(s)of tuna
- Curry ketchup or regular ketchup
- 1/2 or 1 onion

1. Cut the onion into small pieces
2. Use the tunas oil to cover the pan. However, don't use too much or it'll end up in a painfull and dirty mess
3. Heat up
4. Put in the onions and let them fry for a bit. Make sure it's not too hot or the onions will burn
5. Add tuna
6. Let everything cook for a while
7. Add ketchup to your favour
8. Mingle and let it cook for 2-3 minutes
9. ???
10. Enjoy!

25 Name: actual chef : 2013-12-13 05:57 ID:ltzPwWo6

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

26 Name: Anonymous Chef : 2014-09-03 05:59 ID:vNgDAbFU

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

27 Name: Anonymous Chef : 2015-10-06 15:42 ID:5Pos2q3C

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(^_^))

28 Name: Anonymous Chef : 2021-01-06 18:58 ID:WrT2Sc0g

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.

29 Name: Anonymous Chef : 2021-02-11 12:53 ID:il2K5jmK

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.

30 Name: Anonymous Hobbyist : 2021-11-14 22:52 ID:YDueGEef

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.

31 Name: Anonymous Hobbyist : 2021-11-15 13:32 ID:wjTpXee5

Dumpster Donuts

Yes, you read that right. You're going to liberate the perfectly good donuts they throw away everyday at stores that sell them.
Or, if you aren’t going to be able to stomach the idea of eating something out of the trash, pick them up when they’re marked down for being a day or two old.
However, if you do this there is danger that you'll be marked by the employees from next time on; it's a double-edged sword.
I can't recommend it to amateurs.
Either way, these donuts are still fine — probably just a little stale.

Here’s where the trick comes in: Use the broiler.
The what? The broiler. It’s a feature of your oven, and here you’re gonna learn how to use it.
Normally your oven attempts to heat evenly throughout the inside, but putting it in broiler mode turns on an element at the top that radiates a ridiculous amount of heat down at whatever is directly below it.
You use it for making things crisp at the top or around the edges, the final touch.
It’s the step that makes the chicken skin crispy, the cheese melted and bubbly, the lightly singed edges of a salmon steak...
COOKING ROCKS!

The reason this works is that the broiler toasts the outside of the donut (which makes them taste better) while caramelizing any icing or glaze on top (And then, it's crispy and delicious. This is unbeatable.)
You can also do this in a toaster oven, although it probably won’t caramelize the icing like a broiler will.
Do NOT use a push-down toaster... the icing will drip down and burn and fill your house with smoke. And/or fire.
Now you have amazing warm donuts for absolutely free (or cheap)

There’s a ton of great dishes you can finish off in the broiler but we’ll get to all that stuff later.
For now, enjoy your upgraded donuts. [TWN]

- Take your dumpster (or discount) donuts
- Microwave them briefly until they're soft inside (~10 seconds for a single donut)
- Put them on a metal tray or sheet of tin foil
- Turn on your oven's broiler mode
- Put them in your oven and adjust the rack so the donuts are about 2" below the broiler
- Keep the oven door open
- Watch, since the broiler works hot and fast
- Take the donuts out after they start to brown but before they burn (~1-2 minutes)

32 Name: VIPPER : 2021-11-17 21:19 ID:JbEIiv9e

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.

33 Name: FUCK : 2021-11-17 21:22 ID:Heaven

>>32

750 ml (25 fl oz) of milk*

you will also require 6 eggs

34 Name: Anonymous Hobbyist : 2021-11-22 22:31 ID:Heaven

>>29 yanki go home

35 Name: Anonymous Hobbyist : 2022-02-13 04:45 ID:PN/oobPh

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.

36 Name: Anonymous Hobbyist : 2022-03-03 17:45 ID:Heaven

Recipes without photos of result feel so wasteful.

37 Name: Anonymous Hobbyist : 2022-05-26 12:14 ID:Heaven

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

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