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[Psyco Jelly]

Alright, after going the longest time with no real hobby, I have decided to take up cooking. I've many times observed my mother's cooking (very multicultural), and have developed a basic grasp of how to make food.

I will post my recipes here, if anyone cares, I likely won't cook more than once or twice a week, but each time I do I'll tell you how it went. I'll start with what I made last Friday.

Spoiler: Apple-baked Barbecue Ribs (click to show/hide)

   1. First of all, pick up some boneless pork ribs. Let them thaw, or I just microwaved it until most of the frost was gone (If you don't like the fat, remove it. I enjoy the flavor it picks up).

   2. Next, rub the ribs with whatever amount of salt you feel comfortable with. (I don't like salt that much, so I just put around 4 dashes on each side of each rib), enough black pepper to be easily see it without blackening, and quite a bit of mild paprika, you want the ribs to be slightly more reddish.

   3. Now, put the ribs in a glass baking dish, and squirt a box of apple juice on them (the little kiddie ones), and add freshly sliced apple to the baking dish. Make sure the apple doesn't touch the meat, the fat glued it to the meat when I made this, but we removed it later. Then fill the dish with water until the water level goes halfway up the ribs.

   4. Bake in the oven at 275 Fahrenheit or 135 Celsius for 2 hours, flipping the ribs after 1 hour.

   5. Drain water from the pan carefully, and discard the apples. Then apply generous amounts of your favorite barbecue sauce to both sides, and bake at 375 Fahrenheit or 190 Celsius for 30 minutes.

   6. Remove and let cool, and enjoy!

I made this with baked sweet potatoes and a mandarin orange salad with onions, cashews, and chopped apples. Turned out to be a huge success with my family. This Saturday for the game, I'm making some Creole/Cajun hybrid gumbo, and sausage balls.

[Svampapa]

"Sausage Balls"   

Cooking is a fun little hobby though. A pretty neat skill to build that is always (Well, mostly always.) appreciated by friends and family.

[MaximumZero]

Let me know if you'd like some recipes. I'm a little bit of a cook, myself.

[Psyco Jelly]

Yeah, I wouldn't mind seeing what other people have made, if not just to put my own spin on it. And I need a way to make sausage balls a little more Cajun, if you know what I mean. They're just a bunch of ground sausage mixed with grated cheese and flour, and there's already a whole lot of cayenne pepper in them. I need a good idea for a dipping sauce.

[Retro]

Yeah, I wouldn't mind seeing what other people have made, if not just to put my own spin on it.

The majority of this thread is just people posting recipes, worth a link: http://www.bay12forums.com/smf/index.php?topic=64071.0

[MaximumZero]

Yeah, I wouldn't mind seeing what other people have made, if not just to put my own spin on it. And I need a way to make sausage balls a little more Cajun, if you know what I mean. They're just a bunch of ground sausage mixed with grated cheese and flour, and there's already a whole lot of cayenne pepper in them. I need a good idea for a dipping sauce.

Put a mix of Black Pepper and White Pepper in them, alongside the Cayenne.

Dipping sauce: 4 cups mayo or miracle whip, 1/4 cup lime juice, 1/4 cup crushed or puree'd jalapenos and juice, 1 tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 2 dashes of paprika for color.

Seems like I may be forgetting something, but I guess you can put your own spin on it. ^_^

[Eagleon]

Not authentic whatsoever tandoori mushroom chicken - a tongue-in-cheek culinary experience.

Spoiler (click to show/hide)

Ingredients:
Mushrooms, diced
Other vegetables, as desired.
Chikkun, raw or cooked
Butter or margarine
Cooking oil of your choice (for light sauteing)
Yogurt
Garlic (crushed or powdered)
Turmeric
Black pepper
Paprika
Sugar (if yogurt is unsweetened)
Lemon juice
Or just get some damn tandoori sauce, who am I kidding
Rice

(This was invented by the power of being too cheap for anything but scavenged ingredients and wanting something more interesting than my usual peanut butter and coconut sammiches with orange coffee. Use at your own risk.)

Directions:
1. Marinate uncooked chicken with lemon juice, or just do what I did and sprinkle a shot or three over a can of processed chicken product. Yes, I know. But I'm poor.
2. Mix spices (including a small amount of sugar) in yogurt base to create sauce when suitably marinated. I used vanilla yogurt once. That was interesting. Don't go nuts on the turmeric - it's mostly for the pretty golden color that makes everything taste better. A little bit goes a long way.
3. If using uncooked chicken, cook the damn chicken on low heat. Steaming is fine here - you're looking to avoid food poisoning, because we're going to cook it at higher heat than usual. Anything that keeps the lemony freshness.
4. Dice your mushrooms if you haven't yet. This is a good time to mix in a bit of the yogurt sauce with the chicken - I simmer the chicken on low heat, then when I'm done with the mushrooms, empty it into a bowl and clean out the pan thoroughly for the next step

The next part is tricky. You have to cook the mushrooms and chicken (and potentially the rice if you're going that route) at the same time or the flavor of the mushrooms will be drowned out and it'll be gross and bleh - though it's already probably gross and bleh, but it's not my fault you didn't follow my vague directions jeeze.

5a. Start rice, and other veggies if needed (my partner doesn't eat them so I typically only do mushrooms). If you're making a lot of rice you'll have to start it before 4 some time if you don't want your chicken sitting forever. About a cup is good, but likely not enough for more than one person.
5b. Sautee mushrooms in fatty substance of choice in separate pan, using light amount of black pepper. The idea is to retain their taste and fry them a little. I think pepper brings it out best. Turn off and paper-towel on plate to remove excess grease when mushrooms are seared but not greasy and disgusting. You'll have to use your culinary judgement here, I don't know.
5c. Simultaneously increase the heat in your chicken pan. Add some oil, then add chicken when it starts to look like it'll sear nicely.
6. Add mushrooms after chicken stops searing and starts charring. Toss together, then turn heat off, leaving on hot burner.

Serve with rice and veggies in bowl.

Disclaimer: I am not a cook. This is not guaranteed to not give you food poisoning.

[Svampapa]

Sausage balls and orange coffee. This thread is defenitely a healthy reminder that this world is a weird place. 
Then again, rotten fish and meatballs isn't much to be proud of.

I just made a pie/quiche with chicken, olives and feta cheese. While making the crust I was having a beer and some peanuts, and I thought:

"Hey! Peanuts is good. Piecrust is good."

So I mortar'd up some peanuts and threw it in the mixer with the flour and butter. The idea was for the peanut taste to complement the olives and feta cheese, which at least in my mouth leave a very similar aftertaste.
The taste didn't really come through as I wanted, but the crust was defenitely crustier than it usually is and the pie got eaten. Fast.

So maybe next time I will try the yankee abomination that is peanutbutter. 

[Psyco Jelly]

Alright, time for an update. And MaximumZero, thanks for the dipping sauce. I altered it only slightly, adding a bit of celery salt and mustard. It went very well with the sausage.

As for the Gumbo, it's one of the most labor-intensive foods I've made. My sister is allergic to shrimp, so I put chicken in it. Everyone loved it. I served it with corn muffins with onions, corn, and green pepper in them, and the aforementioned sausage balls. It was served on a bed of rice.

I wouldn't recommend cooking from my instructions without a healthy bit of common sense. I haven't counted the servings this makes, as I plan on having the leftovers tonight. Just consider this a big ol' pot. Use your judgment on the size of the container. THIS WILL TAKE A WHILE TO MAKE.

Spoiler: Psyco Jelly's Gumbomination (click to show/hide)

Ingredients:
     2 chicken breasts
     2 onions
     8 shoots of celery
     2 bell peppers
     4 tablespoons of garlic
     1 teaspoon of cayenne pepper
     1 tablespoon of thyme
     4 tablespoons of salt
     2 teaspoons of black pepper
     4 cups of chopped okra
     1 cup of vegetable oil
     1 cup of all-purpose flour
     2 bay leaves
     2 pounds of Andouille sausage
     
1.   Get a pot of chicken to boil, adding a small amount of celery, onions, and a bay leaf for flavoring. It really doesn't matter what kind of chicken, I just used two chicken breasts. Remove before they are done, you want some fat still on the chicken. Strain the water and collect about a gallon of it to use as stock.

2.   Now for the vegetables that will actually go in the gumbo. Dice up two onions, 8 shoots of celery, and two bell peppers. (I used one green and one yellow.)  Additionally, you can either chop up a few tomatoes, or I just used two cans of crushed tomatoes. Some people don't even like tomatoes in their gumbo. Also, about four cups of chopped okra (It'll cook down.)

3.   Spice mix time! You'll want a four tablespoons of minced garlic, a teaspoon of cayenne pepper, a tablespoon of thyme, four tablespoons of salt, and two teaspoons of black pepper.

4.   Now that you have the prep work down, it's time to do some cookin'! The most important part of a gumbo is the roux. Some forgo this in favor a truckload of okra. I decided to use roux and, instead of the usual file powder used in creole gumbo, half a truckload of okra. Make the roux from a cup of vegetable oil in a cast-iron skillet, and heat until you can sort of see the surface bubble. Then slowly add a cup of all-purpose flour and stir. Don't stop stirring until all the flour is in it. Then keep stirring until it looks like delicious chocolate sauce. This video sums it up very nicely - http://www.youtube.com/watch?v=vchgEu5Ax-s

5.   Alright! Now transfer the roux to your big ol' pot. Pour it in slowly. Then add the onions, green peppers, and celery, but not the okra, and stir the sticky, chunky mixture until the onions are transparent. Then mix in the spices. Put a couple of bay leaves in there for good measure.

6.   Slowly add the chicken stock from before to the mixture, stirring constantly. Once you have that done, you can start adding the meat!

7.   Shred the chicken and add small chunks of it to the gumbo.

8.   Slice two pounds of Andouille sausage fairly thickly, and half the slices. Butter a pan and fry until they are browned, then add them to the gumbo. Then add the okra and stir.

9. Cover the pot and cook for around an hour on medium heat.

10. Enjoy watching your friends eat all your gumbo before you get any.

[MaximumZero]

Hey, no problem, man. Have you checked out the other recipe thread yet? I need to write down some more recipes to share with you fine folks.

[Psyco Jelly]

My next meal is going to be something much more simple than before. Because my mother grew up in Germany, I'm going to make Wiener Schnitzel, fried potatoes and onions, and a chicory and beetroot salad.

[Tellemurius]

My next meal is going to be something much more simple than before. Because my mother grew up in Germany, I'm going to make Wiener Schnitzel, fried potatoes and onions, and a chicory and beetroot salad.

im going to suggest sauerkraut and veal for that.