• You must be logged in to see or use the Shoutbox. Besides, if you haven't registered, you really should. It's quick and it will make your life a little better. Trust me. So just register and make yourself at home with like-minded individuals who share either your morbid curiousity or sense of gallows humor.

What's For Dinner

I have the Salsa Chicken recipe in my crock pot right now. It's What-Is-For-Dinner-Tonight.

I also made up a batch of "Carolina Caviar" yesterday and it has been refrigerating overnight.

This is my favorite thread, and it is about to get a whole, whole, whole lot better. Everyone that reads this MUST try this dessert recipe this weekend and report back. Trust me.

The Best Goddamn Coconut Cake Recipe​

1 Box Moist Yellow Cake Mix (I get the kind that takes a stick of butter, 3 eggs, and water)

14 oz Sweetened Condensed Milk

15 oz Cream of Coconut (usually shelved with the mixers, or with the exotic foods)

16 oz Cool Whip (Yeah, really. The 16 oz one)

1 package coconut (I used the 7 oz package, but grab the 14 oz if you like more raw coconut after your first cake)


Bake the cake in a 9X13 pan (I prefer glass) as per directions on the box. A mixer is much preferred for this task, so you can really whip the mix to a froth.

Right when the cake comes out of the oven, take a straw and punch dozens and dozens of holes in the top of the cake. About an inch apart over the entire surface. Feel free to suck the cake out of the straw afterwards.

Mix the condensed milk and the cream of coconut (don't worry if the cream is slightly congealed, just whip it all with a whisk to get it mixed and runny). Now pour it over the warm cake, aiming for the holes, and using a spatula to get the puddles all down the holes. Make it all disappear.

Cover with foil and cool it in the fridge.

After cool, put ALL of the cool whip on top, use a spatula to keep it level and press it all into the pan (everything should just barely fit in the standard 9X13 pan). Now press the raw coconut into the cool whip. Refrigerate for a few hours (or overnight).

When you try this, see how easy it is to make, and taste how fucking addictive this cake is, you will flip out. Try it this weekend. Cheap, easy, and SATISFYING.

We had some with coffee last night. 10/10. Right at home with the killer cheesecake.
 
Last edited:
For my dearly beloved HP..

Classic/ Plain Deviled Eggs (without relish bcs I don't eat them that way)


6 hard boiled Eggs
3 tablespoons mayonnaise (Duke's, of course)
1 tablespoon sugar
1 teaspoon mustard
1 teaspoon vinegar
salt & pepper to taste
paprika (optional)

*Kicked up version - add 2 Tbs. Texas Pete..yummy!


To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat. Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
Promptly chill eggs so yolks stay bright yellow.
Remove shells from eggs, and halve lengthwise with a knife.
Carefully remove the yolks, and place in a medium bowl.
Mash yolks with a fork, and add remaining ingredients.
Very carefully spoon mixture back into the egg white halves. Garnish with a light sprinkling of paprika.
 
Becca, thanks for the deviled eggs recipe. I think it should be the OFFICIAL DREAMIN' DEMON RECIPE! (One could view the people on our front page as hell-spawn from their mother's womb... or "Deviled Eggs!")

Question: When you say to "chill eggs", do you mean an ice bath, or just a rinse, or putting them in the fridge?
 
swivel said:
When you say to "chill eggs", do you mean an ice bath, or just a rinse, or putting them in the fridge?
Click to expand...

I just fill up the pot they boiled in with cold water and let them sit in that while I mix the other ingredients...if I'm feeling froggy I might add an ice cube or two, but I really could give a shit if they're a nice bright yellow so I'm not sure what you're "supposed" to do!
 
Last edited:
Zulević Rouladen

Now, this is a bit labor intensive, but totally worth it. It's my official birthday dinner and has been since I was 6. Of course, since haven't lived with my parents for some time now, I've had to make it for myself. :p

Oh, and this is definitely a "better the next day" kind of meal, so, don't be alarmed by the amount. Leftovers rock. If you distrust it, just cut the recipe down. But don't distrust it. It's me. I mean, c'mon. ;)

- 3lbs flank steak, cut in slices about 3" wide, 5" long and 1/4" thick. I recommend that you have the butcher do this on his slicy machine thingy, unless you're a zen master with a wicked sharp knife (I reckon that means you, swivel - everyone else, leave it to a professional :p). If the strips aren't wide enough or long enough or thin enough, just pound them out a bit. Be sure not to tear them, though. The integrity of the strips is paramount.
- A couple large white onions, diced. A tip - I like to make things more difficult than they need to be, so I hand dice the onions (I don't own a food processor). However, for those of you more efficient, you can by bags of frozen diced onions. Awesome, right?
- A bottle of yellow mustard (real Germans might recommend stone ground mustard, but this American says, "Screw 'em. My way is better.")
- A jar of of those long sliced dill pickles. "Stackers", or whatever.
- A package of that rectangular sliced ham. You could get round or stuff from the deli, but the rectangular stuff is nice and uniform. I like uniform...believe it or not.
- 2-3 12oz cans of the low sodium beef broth (the ham, pickles and mustard provide their own salt and, trust me, you don't want to over do it)
- 1 cup of flour with 1/2tsp salt and 1/2tsp pepper added to it
- 2-3 heaping tablespoons of flour
- Some kitchen string

Okay...Let's do the damn thing.

Lay down a strip of meat. Smooth a generous layer of mustard on it. Sprinkle an even layer of diced onion all the way to the edges. Put down a layer of pickle slices. Lay down a slice of rectangle ham. With a couple of fingers under the beef and over the ham, roll this thing up fairly tightly. Have an accomplice there to cut a couple lengths of string and tie the rouladen toward both ends. Slap that puppy on a baking sheet and repeat the process until you're out of beef.

Once you've got that taken care of, sprinkle some of that seasoned flour onto the rouladen. Turn, sprinkle. Turn, sprinkle, until their evenly sprinkled. Now, you want it thick...But a fairly light dusting will leave some fantastic stuff behind during the next step. Heat up a pan (medium heat) with fairly deep sides. I like to use cast-iron, but a regular pan will do. Put a little oil in the pan and brown these suckers. If you can't fit them all in at once, don't sweat it. Put them back on the baking sheet after they're brown to make room for the new ones. You'll be making a gravy in that pan anyhow.

Now that they're all brown and out of the pan, spill a bit of beef broth into the pan to deglaze it. Once you've got any fabulous crunchies up that may have been stuck, add the rest of the broth reserving 1/2 can or so for making a flour slurry to thicken the gravy. Add roughly a heaping tablespoon of flour per can of broth to the 1/2 can you reserved. Mix it up until it's smooth and then add it to the pan. Must bring gravy to a boil to achieve proper thickening, cooking at a bubbling simmer for at least 5 minutes to remove the "uncooked flour taste". The broth should be 1/2 to 2/3 the way up the rouladen when you introduce them back into the pan. Simmer them in the gravy, covered, for about 45 minutes.

Now, because I am a quarter German and I feel a little guilty for abandoning my heritage by adjusting the recipe, I like to serve this with legitimate German sides. This means some rye bread (for the gravy, of course), some sweet & sour red cabbage (you can make it, but since I live minutes from a German deli, I just buy it in a jar) and some fried potatoes (cut some firm boiled potatoes into 1/4" slices, toss them in a pan with some butter until they're browned and sprinkle them with salt and pepper).

Mmmm...Central European cooking. REAL comfort food. Alles klar, meine freunde?
 
Daaaamn, Athena. That sounds right up my alley. I might try that this weekend. (I like involved recipes on Saturdays).

This thread rocks. I have three items in my kitchen right now from other members.
 
If you do, swivel, lemme know how you like it. If you're down with the Central European cooking and are willing to put in the effort, I'll post my recipe for schenkenflecken. It's, essentially, the most incredible mac & cheese on earth, but is also on the labor intensive side. :)
 
Athena said:
If you do, swivel, lemme know how you like it. If you're down with the Central European cooking and are willing to put in the effort, I'll post my recipe for schenkenflecken. It's, essentially, the most incredible mac & cheese on earth, but is also on the labor intensive side. :)
Click to expand...

Fuck, I LOVE mac and cheese. The more complex the better. I'll get a pasta press for my KitchenAid if I have to.

My favorite restaurant of all-time was this German dive in Ft. Lauderdale. They had the most bizarre combinations of meat, potatoes, cabbage, sauces, and veggies. My favorite dish was this meat and potatoes meal that had two fried eggs on top... Mmmmmm...

I had a Ukrainian friend in Charleston who had me over several times where his mom (who spoke no English) made the most amazing meals. I almost feel like the cultures that have had the most limiting foodstuffs have created the most rewarding cuisine. Does that make any sense?

Funny story about this Ukrainian... he was Ukrainian special forces, who initially came to the United States to train with our small-arms, but was immediately hired on to train OUR guys in hand-to-hand combat (he eventually trained on our helicopters, but that is another story).

I met the guy at this coffee shop where a large group of hung out all day to play chess and talk philosophy and politics. Two of my friends there were Russian ballet dancers with Charleston Ballet Theater (which explains how I ended up on-stage at the Jackie Gleason Theater in Miami during a production of The Nutcracker with a dance-belt riding up my ass, but that is another story). Well, one day this Ukrainian strolled into the cafe with some mean chess, talking shit about Russians, and almost started WWIII right there in downtown Charleston (but that is another story).

So one night I was at a club with this guy, and he was a very, very attractive dude. Some girl starts dancing up on him, and this guy got in his face talking shit, wanting to get in a shoving match. He told the guy, "I will break your arm". Imagine Ahnold saying this. It sounded JUST like something out of a bad B-Movie. I was yelling at the dude and his friends to run the fuck away, because this guy had put me in all sorts of bizarre (and painful) positions, and I was scouted by colleges for wrestling scholarships and regularly beat up on my special forces brother-in-law. I was so fucking scared for these guys, and they were just getting more and more worked up. So my friend says a few more times, "I will break your arm".

Well, the jealous boyfriend goes to shove him one more time, and he grabs one of the guy's arms, and brought his knee up on the guys forearm, pushing down on his wrist, and the fucking thing, you could hear it snap over the obnoxiously loud music. I almost threw up. Shit got so crazy after that... everyone was tending to this guy, rushing off to call an ambulance, trying to get the DJ to stop the music, yelling at my friend (from a distance), calling for the cops, girls crying, me wanting to teleport elsewhere, and my friend wanting to get another beer and not understanding why the girl didn't want to dance with him anymore.

I kept thinking that I would be bailing the dude out of jail the next day, and the cops were not happy with the story, but less happy when the MP's came from the base and told them they couldn't do shit to the guy.

The guy's chess wasn't very sound, he was too concerned with the center, and I always played him with a hyper-modern philosophy, allowing him the center, delaying attack, and launching down the wings. For this reason, he never beat me before that night at the club. He would trounce players that tried to match his style (most players), refused to play or even look at my Russian friends, and miraculously started getting games from me after that night. I always laughed at his outbursts across the chess table, but swear to god, after that night I just couldn't stop being a little scared of the guy.
 
Really Easy Chicken

I'm kind of ashamed that this is so damn easy, and so delicious.:p

Take 1lb of chicken tenders, thawed.
Marinate in some raspberry vinaigrette. (I used Wishbone's Raspberry & Hazelnut but I prefer Newman's Raspberry & Walnut better.) I marinate my chickie for 3-4 hours.
I add a little soy sauce (because I love the shit)
minced garlic
and ground black pepper.

Place tenders in med. hot skillet that's been coated with olive oil, or whatever oil you use. I cooked them till the pink was gone from the chicken, put a lid on the skillet and let them cook about 15 min. more. I kept stirring the pieces off and on, braising the chicken. I turned up the heat right towards the end so the marinade was cooked into the meat.... crispy good on the edges.

I fixed this tonight and there was nothing leftover. :D
 
Dinner last night, a suped-up variation of linguini aglio y olio. It's easy and really flexible.

A couple of boneless, skinless chicken breasts, marinated in about 1tbsp lemon juice, some olive oil, dried basil and oregano and a couple cloves of chopped garlic.

A package of linguini

A medium jar of marinated artichoke hearts

about 1/2 cup olive oil
several cloves of garlic, diced
red pepper flakes, to taste

After the chicken has been marinading for a bit (a couple hours would be good but less will suffice), cook it thoroughly in a pan using the oil it was marinated in. Once done, set it aside. Boil your noodle water. In a pan (really, any size will do), heat up that half-cup of olive oil. Add to it your red pepper flakes (to taste) and garlic. You don't want to burn your garlic, but you want to let the oil warm long enough to take on the flavor of your pepper flakes and garlic. When your pasta is done, drain it and add it back to the pot (or a large bowl). Add your oil and toss the pasta well. Chop your chicken into bite-sized pieces and toss it in with your pasta, along with the drained artichoke hearts. Finish with a sprinkle of parmesan.

Next time, I think I'll add some pitted kalamatas to it.
 
Well I love to cook and tonight was mango juice can in chicken butt night. I put some of my rub on it and put it in a 200-220 smoker for about 4 hours.

042708001.jpg


042708002.jpg


042708003.jpg


042708004.jpg
 
I'm making a request -

Anyone know of any awesome Yellowtail (snapper) recipes? I've found a couple different recipes online, but none really impress me, and I'm not a mango-salsa kind of gal. If anyone has any suggestions, I'm all ears. At this point, I'm going to have to wing it.
 
Okay, you people failed me...but I couldn't have been happier with dinner last night, I don't think. ;)

So, for those who may be curious:

I created a rub for the fish steaks out of stuff I had around:

1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teasoon dill weed
1/2 teaspoon parsley flakes
a pinch of dried basil
2 teaspoons of lemon zest

I poured some lemon juice over the steaks, then rubbed them down. To cook them, I grilled them for about 3-4 minutes each side (the steaks were roughly 1" thick).

I also made a sauce for them:

a dash of olive oil (less than a tablespoon)
2 tbs butter
1/8 cup well-minced sweet onion
2 cloves of garlic, pressed or finely minced
1 tbs lemon juice
1/4 cup of white wine
1/3 cup of heavy cream
1 tbs drained capers

With the olive oil and butter warmed in the pan, I sauteed the onion until it was translucent. I added by garlic and sauteed for another minute or so. I then added the white wine and lemon juice and let that reduce to about half, at which point I added in the cream and capers and let that thicken (just a couple of minutes).

It looked fantastic, smelled even better and tasted fantastic. I would recommend this with any dense fish as opposed to the stupid mango salsa they want you to put on everything. :)
 
Nell said:
I hate you. I had hamburger helper for dinner.
Click to expand...

Darn, why are you hating on me because you had hamburger helper? I may cook pork chops tomorrow. I guess the Jews will be hating me tomorrow.

It all tastes good so I don't worry about it.
 
Cause you can cook and I obviously can't. It was even instant hamburger helper. Do you feel bad for me now?
 
Beef & Guinness Stew

What a kick ass thread you guys!!


Here is one of mine...



This recipe is pretty cheap, easy, and really good on a chilly day.

INGREDIENTS:

2 pounds lean stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper and as much cayenne as you want
2 large onions, coarsely chopped
1 large clove garlic, crushed
2 tablespoons tomato paste, dissolved in 4 tablespoons water
1-1/4 cups Guinness stout beer (mmmmmmm)
2 cups red or new potatoes, cut in cubes
Sprig of thyme or rosemary

YOU WILL NEED: A skillet and a crock pot. If you don't have a crock pot, recipes like this should make you want to get one.

Trim the meat of any fat (if you want) or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and cayenne. Toss the meat in the mixture.

Heat the remaining oil in a wide frying pan over a high heat. Add the meat, brown it on all sides. Add the onions, crushed garlic and tomato puree to the pan, stir, cover and cook gently (on low heat) for about 5 minutes.

Transfer the contents of the pan to the crock pot, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan .

Pour the Guinness gravy you just made onto the meat, add the remaining Guinness; add the potatoes and the thyme or rosemary. Stir, taste, and add a little more salt if necessary.

Turn your crockpot on med-low and put the lid on. Cook for hour and taste, then add more salt if you want to. Cook for another hour and check the potatoes. If they're soft, turn off the crock pot. If not, let it cook until they are done.

Serve the stew with crusty sourdough bread or in a bread bowl!

Yield: 6 to 8 (normal) servings
 
thanks lilith, since my husband is making happy noises reading your recipie, I'll have to give it a try.
 
Ginger Snaps

Ginger Snaps

Note: According to my mother, this recipe has been in my family for 4 generations!!

Melt 3/4 cups shortening (Crisco; you can melt it in the microwave but BE CAREFUL), cool until no longer HOT, but still liquid.

In large mixing bowl, combine liquefied shortening with:
1 cup sugar
1/4 cup molasses
1 egg
Mix well

In a separate bowl, sift together:
2 tsp. baking soda
2 cups all-purpose flour
1/2 tsp. cloves (ground or powdered, like you find in your spice rack)
1/2 tsp. ginger (powdered)
1/2 tsp. salt
1 tsp. cinnamon

Combine flour mixture with other ingredients, adding gradually until mixed well.

Push all the dough together in the center of the bowl, cover with wax paper or plastic wrap and chill in the fridge.

Once dough is chilled, take a teaspoon size amount and roll into a ball between your palms. Roll the ball in sugar and place on a baking sheet (do not grease).

Cookies spread quite a bit as they bake so if you decide to make them larger, make sure you space them farther apart. Larger cookies will come out softer.

Bake at 375 degrees (F) for 10-12 minutes.
 
Caponata
adapted from Sundays at Moosewood Restaurant

* 2 small eggplants
(6 cups of 1/2" cubes)
* 1 large onion
* 4 stalks celery
* 2 bell peppers (ripe or green)
* 5 cloves garlic
* 3 tomatoes



* 1 cup sliced black olives (saracena or kalamata best)
* 1/4 cup pine nuts
* 1 tablespoon capers
* 3 tablespoons red wine vinegar
* 1/2 teaspoon salt
* fresh ground black pepper to taste
* olive oil



Cut eggplant into 1/2" cubes. You should have about 6 cups. Cover with
salted water in non-corrosive bowl for at least 15 minutes. Drain.

Chop onion. Chop peppers. Chop tomatoes. Thinly slice celery. Slice
olives. Mince garlic.

Toast pine nuts in small skillet over medium heat.

In large saute pan, saute onion in olive oil for 2 minutes. Add
celery. Saute, stirring, until celery is brightly colored and still
somewhat firm. Remove onions and celery from pan and put in large
mixing bowl.

Add more olive oil to saute pan. Saute peppers until partially cooked.
Add garlic and saute another minute. Add tomatoes and saute for
another minute. Remove this mixture from pan and add to mixing bowl.

Add olives, pine nutes, capers, vinegar, salt, and pepper to mixing bowl. Stir.

Add more olive oil to saute pan. Saute eggplant until tender. Add
eggplant to mixing bowl. Stir.

Serve hot, room temperature, or cold, spooned onto slices of
baguettes. Keeps refrigerated for about a week.

Makes 6 to 8 cups
 
Lilith, I just printed both of your recipes from this page. Can't WAIT to try them both.

The Caponata sounds great, too. Never heard of it before, Mammasweets.
 
swivel said:
Lilith, I just printed both of your recipes from this page. Can't WAIT to try them both.

The Caponata sounds great, too. Never heard of it before, Mammasweets.
Click to expand...

It's a Sicilian Eggplant Relish. You can serve it as an appetizer or a side dish. I could just eat it with some nice bread and some stinky cheese.
 
This is an awesome thread I must say. Definitely going to be trying the majority of them sometime next week.

impqueen said:
Okay, here are two versions, both of which I make a lot in the winter. The gratuitous quickie chicken and dumplings goes like this:

get some chicken broth, low sodium or regular, doesn't matter but there should be a lot of it.
Get it boiling and toss in some cooked chicken pieces- I like chicken breasts and I boil them in water first so weird stuff doesn't gunk up the broth for the fast kind, but you can boil them in the broth if you like that better.
While the chicken pieces are boiling, open a few cans of cheap-ass canned biscuits. Roll out the little biscuit pucks, or just smoosh them. Use a pizza cutter to cut them into sizes you like. Use a lot. You can never have too many dumplings. Then just drop 'em into the boiling broth and cover them up and let 'em simmer for a little while-ten or fifteen minutes is good. Salt,pepper, serve and go.
Click to expand...

So I am always trying to convince my family how awesome this site is and how it isn't a cult and yadda yadda yadda. We were making this today and I told them I saw an easy recipe that was posted on the site. I pulled it up and read it out loud for my grandmother not realizing that I said cheap-ass canned biscuits. I was made fun of all day because of it. We did use this recipe though and it was a hit. They said the site was useful so that is a plus. :)

swivel said:
Another fun trick with canned biscuits is to make donut out of them. Heat some oil in a pan, poke a hole in the biscuit, and drop it in the oil. Turn over after 5 min., or when brown, and cook the other side. Roll in powdered sugar or cinnamon while still hot if you like. Makes a perfect donut. Great trick for camping trips.
Click to expand...

I never realized that these were donuts. We call them Zeppoli. They are VERY good. We don't poke a hole in it though and we just buy regular bread dough instead of the canned biscuits. I love them with powdered sugar ( I call it confectioner's sugar).
 
You must log in or register to reply here.

Share this page

Donate and Gift Bold

Total amount
$329.00
Pulpit of Doom
Donate View

Latest posts

Back
Top