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Thread: Recipes

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    Senior Member MGTOWFOREVER's Avatar
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    Recipes

    Do you guys have any recipes you'd like to share? I'd like to share one. It involves a huge pasta salad that you'll be munching on for days.

    1 or 2 containers grape tomatos
    Half a jar of Spanish Olives
    1 or 2 bottles Italian dressing(I recommend Robust or House but it can be any kind)
    1lb Honey Ham
    1lb Pepperoni
    1lb cooked salami
    1lb Turkey breast
    1lb provolone cheese
    1lb Pepperjack cheese
    1lb Cooper Cheese
    Half a jar of parmasian powder cheese.
    A Box of Tri-color/Rainbow noodles

    Cook the noodles and as they are cooking , cut up the meat and cheese into squares. I order them at a local deli and ask for the meats & cheeses cut into slabs for chopping.They have EXCELLENT prices. You can also use the Kraft or Store brand bag cheeses if you prefer shredded. Dice the tomatoes and olives. Put all of the ingredients except noodles into one bowl. Add half the bottle of dressing and a little bit of the parmasian cheese. Once the noodles are cooked then drain them. Make sure to run the noodles under cold water for about a minute. If you don't then the cheeses will turn into this ugly mesh looking thing.Pour the noodles back into the pot. Pour your ingredient bowl into the pot of noodles. I use a stock pot for cooking the noodles. Shake the shit out of it so everything flows together. Add the remaining dressing and paramasian cheese. You can add croutons or anything else you'd like. Be creative. Put in the fridge for at least an 1 hour. ENJOY!

    You can also use a California blend veggies. I get a huge frozen bag of that for $2 and add about a 1/4 of it during the last 2 minutes of noodle cooking.You don't need to add the whole pounds of meat and cheeses. You can use half pounds(1 slab). I always buy by the pound so I can use the meats and cheese for other things such as chef salad, Macaroni & cheese, to grade for spaghetti, etc. Yes I love pastas and salads. LOL. Where I buy my ingredients cost me a total of $24 and I eat off it for around 4 days. So $6 a day.

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    Senior Member Aintdealingwithyoshit's Avatar
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    Re: Recipes

    Tomato and egg stir-fry (西红柿炒鸡蛋, xi hong shi chao ji dan) is such a classic Chinese dish that it would feel strange not to write about it. Among the many simple and classic Chinese dishes, this one is the most comforting. It has become a must-have at almost every school and office cafeteria. Chinese people my age used to eat this dish all the time growing up, and it’s something we still crave once in a while.
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    Senior Member Mr Wombat's Avatar
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    Re: Recipes

    I'ts Autumn down here, so just about time to dust off the small pressure cooker. Chopped-up soup vegetables, some dried soup mix (beans, lentils, barley - that sort of thing), couple of sausages and some mixed herbs. In the pressure cooker, no need to pre-soak the dried beans. Some stock from the supermarket. Oh, and some butter to make it rich.

    Hey - it's dinner.

    Another pressure-cooker recipe is some chicken wings (so cheap!), chicken or vegetable stock, mixed herbs, s&p, butter, and some potatoes or some corn or other soup vegetables.

    Cheap, nutritious, and best of all quick.

    Got the cooker off ebay. It's really small - two portion sized. Hasn't blown up yet.

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    Re: Recipes

    Ok, a real cook wouldn't feed this to his dog. Those guys at a chili cooking contest would like to hang me from the nearest tree. I only throw it out cause it wont poison you and store chili's even worse. Don't have to watch it cook all day either.

    1/2-1 lb. ground beef, 2 15 oz. cans low salt chili beans, 2 15 oz. cans low salt tomatoes, 1 10 oz. can diced tomatoes and green chili's, 1 15 oz. can tomato sauce. About 2 oz. chili powder. Drain the water off the tomato's and bean's.

    Fry your burger in a large pan. When it's done, turn off the heat, throw in the lot, and mix it up. Some in the freezer, some in the fridge, nuke as needed. Everybody likes theirs different, so change what you want. Carol Shelby's dead, but his chili seasoning's still for sale, I like to use half the chili powder on one pan.
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    Senior Member MGTOWFOREVER's Avatar
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    Re: Recipes

    Quote Originally Posted by frog View Post
    Ok, a real cook wouldn't feed this to his dog. Those guys at a chili cooking contest would like to hang me from the nearest tree. I only throw it out cause it wont poison you and store chili's even worse. Don't have to watch it cook all day either.

    1/2-1 lb. ground beef, 2 15 oz. cans low salt chili beans, 2 15 oz. cans low salt tomatoes, 1 10 oz. can diced tomatoes and green chili's, 1 15 oz. can tomato sauce. About 2 oz. chili powder. Drain the water off the tomato's and bean's.

    Fry your burger in a large pan. When it's done, turn off the heat, throw in the lot, and mix it up. Some in the freezer, some in the fridge, nuke as needed. Everybody likes theirs different, so change what you want. Carol Shelby's dead, but his chili seasoning's still for sale, I like to use half the chili powder on one pan.
    Add some cumin and sliced hot dogs and we got a deal.

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    Re: Recipes

    Quote Originally Posted by MGTOWFOREVER View Post
    Add some cumin and sliced hot dogs and we got a deal.
    A lot of people go for onions in their chili too, but I don't like them. I'll give yours a try.
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  7. #7
    Senior Member Aintdealingwithyoshit's Avatar
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    Re: Recipes

    Kungpao Chicken
    Ingredients


    • 1 pound skinless, boneless chicken breast halves - cut into chunks
    • 2 tablespoons white wine
    • 2 tablespoons soy sauce
    • 2 tablespoons sesame oil, divided
    • 2 tablespoons cornstarch, dissolved in 2 tablespoons water
    • 1 ounce hot chile paste


    • 1 teaspoon distilled white vinegar
    • 2 teaspoons brown sugar
    • 4 green onions, chopped
    • 1 tablespoon chopped garlic
    • 1 (8 ounce) can water chestnuts
    • 4 ounces chopped peanuts

    Directions

    • To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
    • To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
    • Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
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    Senior Member Eiji's Avatar
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    Re: Recipes

    I wish I could post PDFs here..
    My radio club has an annual chili cookoff at our harvest party and the winning recipes get printed in the RF Carrier (our club newsletter)
    Last edited by Eiji; May 10, 2018 at 7:52 PM.

  9. #9
    Senior Member Eiji's Avatar
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    Re: Recipes

    Actually, we got one guy who makes chili that is so hot..... any hotter and we would have to measure the heat with a Geiger counter...
    Last edited by Eiji; May 14, 2018 at 9:32 PM.
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