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#1 Doktormartini

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Posted 08 August 2007 - 04:09 AM

Gaming World Recipe Thread


This is the Gaming World Recipe Thread!  We have had these in the past.  Basically, just post your favorite recipes or recipes that you created.  They can be anything from snacks, to actual meals, to desserts!  YUMM!



Vegan Blueberry Muffins

  • 3/4 cup whole wheat pastry flour (I had regular whole wheat flour, not
    pastry so I just used that)
  • 3/4 unbleached white flour
  • 1/2 cup cornmeal
  • 1 Tbsp. baking powder
  • 1/4 tsp. sea salt
  • Egg Replacer equivalent to one egg (I used 1 Tbsp. Flaxseed and 3
    Tbsp. of water)
  • 1 cup non-dairy milk
  • 1/3 cup maple syrup
  • 1 cup fresh or frozen blueberries

Preheat oven to 350F

Mix all dry ingredients.  In another bowl, mix all the wet ones.  Stir
the wt into the dry without over-mixing.  Oil a muffin tin and spoon
in the batter, filling the cups 2/3 full.  Bake for 20 to 25 minutes.
ENJOY!

These muffins are great because they have flaxseeds in them.  Flaxseeds are really healthy for you and contain Omega fatty acids as well as proteins and other nutrients.  Also, really the only sugar in the muffins comes from the maple syrup.  When you are done your muffins should look like this:
[hide=Muffins!]Posted Image[/hide]
Yes I made those muffins all by myself and yes I took that picture!



#2 Silhouette

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Posted 08 August 2007 - 04:34 AM

Easy Filipino Adobong Manok (Chicken Adobo)

Just cook the chicken (or pork, or whatever, for that matter, even swamp cabbage is fine) in vinegar and soy sauce (split about even, the amount depends on how much "juice/sauce" you want with the meal, I like having some to pour over my rice). Add a bay leaf or two and some pepper (authenticity points if it's the unground peppercorn), maybe a dash of salt too for some flavor. Cook it until it's, well, cooked.
Serve over rice or noodles.

Your dead grandmother could cook this, it's so easy.
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#3 Adolph

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Posted 08 August 2007 - 07:57 AM

uuu i have a lot of stuff i can post here. If youre interested let me know and ill start posting ( mexican food ) and salsas a lot of salsas. u cooking is my second life man. so let me know if you really want some good spicy food recipies.

for example

SALSA VERDE
(green salsa)

his salsa is always the tacos companion there are a lot of recipies about it but this is like the original one.

Ingredents:

500 grs. green tomatoes
8 chiles serranos
1 garlic teeth
Salt
½ onion
2 coriander branches

here we go:


To put a pan to the fire and to roast the chiles serranos and the green tomatos there. after they are hot and the akin of the tomatoes is very soft, In  a molcajete, or in something else crush garlic, the chiles serranos and the salt ( the mixer works good for this); immediately  add  the  green tomatos and the onion, in pieces, until all the ingredients are very well built-in . Then put the sauce in a container and spread some chopped coriander.  and voila its done good salsa verde.


ill write the recipe for good tacos for this salsa soon. hope you like it.
Imagination is better than knowledge, Because Knowledge is finite. (Albert Einstein)

#4 DarkPriest

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Posted 08 August 2007 - 09:50 AM

Man this is pretty awesome, I have a lot of recipes and even pictures of the food I've made with them. I'll do some hard posting when I get home. Yeah Adolph, please post more! I'm always interested in HOT AND SPICY recipes.
<Drule> I can play the didgeridoo actually
<Drule> some guy on the street taught me
<Drule> come to think of it
<Drule> it was pretty gross how I played on his didgeridoo

so wrong...

#5 Silhouette

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Posted 08 August 2007 - 03:52 PM

"Bicol Express" (this one's spicy, too)

1 kilo pork (cut into 1/2" cubes)
coconut milk
chili peppers (siling labuyo or green finger chillies, the more the spicier)
patis or bagoong (optional, just a little bit will do)
garlic
onions

saute garlic and onions, add in pork and chili. after a few minutes add the patis and coconut milk, simmer for a few minutes or until done.
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#6 #1 Vodka fan

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Posted 08 August 2007 - 03:56 PM

I am also interested in mexican food, so post whatever you know!

#7 Adolph

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Posted 08 August 2007 - 08:16 PM

Mexican Salsa

Ingredients:
2 tomatoes
1/2 onion
1 clove of garlic
serrano chili as desired
salt
Procedure:
Toast the tomatoes and peel them.

Put the chilis, garlic and the tomatoes in a molcajete and grind everything up. (A molcajete is a rough-surfaced mortar - usually made of volcanic rock - for grinding up spices and vegetables.)

Add salt and diced onion.



PICADAS VERACRUZANAS

Ingredients:

1 kg (2.2 lbs.) of masa de maíz (corn dough)
1/4 kg (1/2 lb.) of beef, pork or chicken.
1 diced onion
1 cup of queso fresco (farmer's cheese may be substituted), broken up.
mole, green tomato salsa or red tomato salsa

Procedure:
Cook and pick remaining hairs off of the meat.

Make small, thick tortillas. Cook them on a comal (a dry frying pan may be used) and build up the edges of the tortillas so they will hold salsa.

Fill them with mole or salsa and add the meat, onion and cheese.


TACOS SONORENSES

Ingredients:

18 small tortillas
1 chicken breast
3 tomatoes
1 onion
serrano chili, as desired
lard
salt and pepper

Procedure:
Cook the chicken in water with salt and pick off the bone.

Put a little of the chicken on each tortilla and roll them to form tacos. Fry them in the lard.

Salsa:
Toast the chilis and the tomatoes. Dice them up.

Fry the diced onion in two tablespoons of lard. Add the diced chilis and tomatoes.

Slowly boil the salsa until the flavor peaks and it thickens a little. Serve on top of the tacos.



BEEF AND BEER

Ingredients:
6 steaks (round, sirloin or chucK)
1 glass of beer
1/2 onion, sliced
1 tablespoon of tomato paste
1 tablespoon of flour
oil
salt and pepper
Procedure:

Put salt and pepper on the steaks and fry until golden.

Mix the beer with the slices of onion, the tomato, the flour and a little water.

Add the mix to the pan with the meat. Cover the frying pan and cook for a half hour. Serve hot.


HUEVOS RANCHEROS

Ingredients:
2 eggs
2 tortillas
1 tomato
1/4 onion
1 clove of garlic
serrano chili as desired
oil
salt and pepper as desired
Procedure:
Toast and peel the tomato and then liquify it with the chili, onion and garlic. Add salt and pepper. Fry until it thickens a little and the flavor peaks.

Dip the tortillas in hot oil to heat them up and in the salsa for flavor.

Fry the eggs in oil, breaking them carefully so that the yolks do not break. On top, pour the hot oil and continue cooking until the the white of the egg is firm.

On a plate place the tortillas, and on top of each tortilla place an egg. Pour salsa on top and serve hot.


I think is ok for now ill look for the recipe of how to make real tortillas for you to know i dont remeber very well. but hope you like this recipes they are very common here and simple to make.

ENJOY
Imagination is better than knowledge, Because Knowledge is finite. (Albert Einstein)

#8 Adolph

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Posted 08 August 2007 - 08:21 PM

LOST EGGS

(Huevos Perdidos)

Ingredients:
4 eggs
4 chili anchos
3 cloves of garlic
2 balls of pepper
1 clove
1 cinnamon stick
salt
Procedure:
Hollow out the chili (pepper), toast it and soak.

Liquify the chilis - with a little of the water in which they were soaked - together with the garlic, pepper, clove, cinnamon and salt.

Fry together until it thickens a little and the flavor peaks.

Add four eggs and stir until they cook and are lost in the salsa.



CHICKEN IN SALSA VERDE

(Pollo in Salsa Verde)

Ingredients:

1 chicken cut into pieces
10 poblano chilis (peppers)
1 onion
1 cup of chicken broth
1 cup of sour cream
oil
salt and pepper

Procedure:
Wash and dry the chicken. Put salt and pepper on the chicken and fry until golden.

Toast, peel, hollow out and liquify the chilis with the onion and the broth. Strain the mixture and fry until the flavor peaks.

Add the chicken and cook until tender. Remove from heat and add sour cream.



PIGEONS AL CHIPOTLE


(Pichones al Chipotle)

Ingredients:

6 pigeons
2 chipotle chilis in vinegar
1/2 onion, chopped up
2 garlic cloves
3 tomatoes
2 cups of pulque or beer
1 handful cebollitas de cambray
any of the following spices: oregano, mint, epazote, cilantro or parsley
oil
salt

Procedure:
Wash and clean the pigeons. Dry them. Fry them in oil until golden. Remove from oil.

Liquify the tomato with the chipotle chili, onion and garlic. Fry until the flavor peaks and add the pulque or beer, spices and cebollitas.

Put the pigeons in a pot and cook on medium heat until tender (approximately 30 minutes). Add salt and serve.



GUACAMOLE IN A MOLCAJETE
(Guacamole en Molcajete)

Ingredients:
2 ripe avocados
6 tomatillos (little green tomatoes)
2 cloves of garlic
1 onion
2 tablespoons of cilantro
serrano chili as desired
salt
Procedure:
Toast the chilis and tomatillos.

Grind up the garlic in a molcajete with the salt and chilis. (A molcajete is a rough-surfaced mortar - usually made of volcanic rock - for grinding up spices and vegetables.)

Once well ground, add the tomatillos, avocados and grind a little more.

To garnish the guacamole, put sliced onion and chopped cilantro on top. Serve immediately.


SALSA RANCHERA
Ingredients:
2 tomatoes
1/2 onion
2 cloves of garlic
1 tablespoon of oil
serrano chile as desired
oregano as desired
the juice of half a lime
salt
Procedure:
Submerge the tomatoes in boiling water for a few seconds. Peel them, dice them and put them in what will be your salsa bowl.

Chop up the onion, chili, and garlic and mix with the tomato.

Add the oil and the lime juice and sprinkle with oregano.


Imagination is better than knowledge, Because Knowledge is finite. (Albert Einstein)

#9 Adolph

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Posted 08 August 2007 - 08:22 PM

ohh this is very important if youre fuckt by the chiles, just get a glass of milk and give it a couple of zips. that will help a lot.
Imagination is better than knowledge, Because Knowledge is finite. (Albert Einstein)

#10 Adolph

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Posted 08 August 2007 - 08:30 PM

CHIPOTLE SALSA
(Salsa de Chipotle)

Ingredients:
1 large tomato
5 tomatillos
chipotle chili as desired
1 onion, finely diced
1 clove of garlic
1 teaspoon of vinegar
oil
salt
Procedure:
Boil the tomatillos and the chilis in a cup of water for 15 minutes.

Liquify the chilis, the tomatoes, the tomatillos, the garlic and add the vinegar. Strain.

Fry the onion; add the above mixture and cook 10 minutes more, stirring constantly. Add salt and serve with warm tortillas.

Often served with queso añejo sprinkled on top (Romano cheese or dry or aged ricotta may be substituted).



CHILIS IN VINEGAR
(Chiles en Vinagre)

Ingredients:
10 chiles cuaresmeños cut into strips (rajas)
10 serrano chilis cut into strips (rajas)
3 carrots peeled and cut
1 handful of green onions, without the tail (or stem)
3 garlic cloves cut in half
1/2 cup of sliced green beans
1/2 cup of nopales
1/2 cauliflower cut into florettes
1 cup of vinegar
any one or a combination of the following spices: oregano, cilantro, mint, epazote or parsley
oil
salt
Procedure:
Lightly fry all the vegetables together in oil.

Add a cup of water, sat and the spices. Let boil for 5 minutes and add the vinegar. Let cool.

Serve or jar.


CHILIS IN ESCABECHE
(Chiles en Escabeche)

Ingredients:
6 poblano chiles (poblano peppers)
oil
Escabeche:
1/2 cup of vinegar
1 red onion, thinly sliced
5 cloves of garlic, halved
1 carrot thinly sliced
salt
Filling:
2 cups of cooked beans
3 oz. of sausage
1 medium, peeled, chopped tomato
1 white onion, finely chopped
1 piece of queso añejo (Romano or dry Ricotta Cheese, cheese may be substituted)
1/2 lb. of panela, cut into chunks
12 leaves of romaine lettuce
3 soup spoons of oil
Procedure:
Toast the chiles (peppers) and clean them. Put them in hot oil in a frying pan and cover them so they "sweat" for 5 minutes. Take them out and drain them.

To make the escabeche or pickle sauce, fry the garlic and red onion together, add the carrot, the vinegar and two table spoons of water. Add salt and boil on low flame for two minutes. Drain.

For the filling, mash the beans in the same juice they were cooked in. Peel and break up the sausage and fry for 5 minutes. Drain. Fry the chopped white onion in the same grease and add to the tomato. Season. Add the mashed beans and the sausage. Continue frying, stirring so that it doesn't stick to the frying pan. When it thickens, turn off the flame. Let cool a little and add the queso añejo.

Open the chilis on one side. Take out the veins and seeds and fill them with the beans.

Place the chilis on lettuce leaves dressed with vinegar. Place a chunk of panela on each chile and dress them with the escabeche.


PASILLA SALSA
(Salsa de Pasilla)


Ingredients:
5 pasilla chilis (chiles pasilla)
5 cloves of garlic
1 chunk of queso fresco (farmer's cheese may be substituted)
salt
Procedure:
Hollow out, toast and soak the chilis.

In a molcajete, grind up the garlic and the chili in the water in which the chilis were soaked. (A molcajete is a rough-surfaced mortar - usually made of volcanic rock - for grinding up spices and vegetables.) Add salt.

Serve with queso fresco sprinkled on top.




CAMPECHANO STYLE SHRIMPS

Ingredients:

3 tablespoons oil
2 garlic cloves
¼ onion
6 boiled and strained tomatoes
1 ½ cups boiling fish soup
2 potatoes, plucked, cooked and chopped
3 tablespoons chopped cilantro
½ kg. plucked shrimps
Procedure:

Fry the garlic, the onion and the tomatoes at the oil, add the fish soup, the potatoes and the cilantro.

Cook for five minutes with a short flame. Add the shrimps to the sauce and cook for other 5 minutes.



GREEN LIME STYLE SHRIMPS

Ingredients:

6 giant shrimps
1 plucked lime in slices
30 grs. of butter
2 tabespoons of cambray onion chopped on very little pieces
1/3 cup of sour cream
1/8 small salt teespoon
1 mite of pepper
Procedure:

Clean the shrimps, put them on the butter with the onion, salt and pepper.

Add the lime slices, fry for other few minutes and take them off the flame. Add the sour cream and serve.



DESSERTS

CAJETA DE MANGO
Ingredients:
6 manila mangos peeled and diced
1/2 cup of ground almonds or peanuts
1 tablespoon of raisins
1 cup of sugar
Procedure:
Boil the sugar in a cup of water and when it is thickened and sticky, add the nuts and mangos.

Continue boiling, stirring constantly. When the liquid thickens, empty into a serving dish and garnish with raisins. Refrigerate.



CAJETA QUEMADA
Ingredients:
8 cups of milk
4 cups of sugar
1/2 teaspoon of baking soda
Procedure:
Mix 6 cups of milk with the baking soda. Heat until boiling and remove from heat.

In a pot, mix 2 cups of milk with the sugar. Boil on low flame until the mixture begins to thicken and turn darker.

Pour into the pot the 6 cups of milk with the baking soda. Continue boiling, stirring constantly, until you can see the bottom of the pot.

Let chill. Serve in a glass vessel.


NATILLA
Ingredients:
4 egg yolks
2 tablespoons of flour
3/4 cup of sugar
1 tablespoon of vanilla extract
6 cups of milk
1 tablespoon of raisins
Procedure:
Mix the egg yolks with the sugar, flour and milk. Add the vanilla extract and start to cook the mix, stirring constantly, until the liquid is thick enough that you can see the bottom of the pot when stirring. Remove from heat.

Garnish with raisins.



this dessert recipes are actually very nice im trying to find the one of the flan napolitano its the best of the best but i dont remeber very well how to make it is very triky and a little hard but its worthy.
ill keep updating this thing.
Imagination is better than knowledge, Because Knowledge is finite. (Albert Einstein)

#11 Adolph

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Posted 08 August 2007 - 09:12 PM

Some chocolate sor you, actually one of the best in the world is served in oaxaca here are some recipes.

MEXICAN HOT CHOCOLATE
(Chocolate Mexicano)
Ingredients:
4 tablets of sweetened chocolate
6 cups of water or milk
Procedure:

Boil the water in 6 cups of water or milk. Stir constantly so that the chocolate doesn't stick to the pot. If made with milk, remove from heat when the foam starts to rise, and serve.

Viennese Chocolate:
Serve with a teaspoon of whipped cream.

Spanish Chocolate:
Add a teaspoon of maicena to thicken.

Chocalate with Ice Cream:
In a tall glass, put two scoops of vanilla ice cream and fill with boiling chocolate. Serve immediately.


Imagination is better than knowledge, Because Knowledge is finite. (Albert Einstein)

#12 Adolph

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Posted 08 August 2007 - 09:14 PM

ah please post some good thai food or chinese i like it a lot
Imagination is better than knowledge, Because Knowledge is finite. (Albert Einstein)

#13 Adolph

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Posted 08 August 2007 - 09:19 PM

SOUPS

TORTILLA SOUP
(Sopa de Tortilla)
Ingredients:
8 tortillas cut into strips
6 cups of chicken broth
2 tomatoes
2 cloves of garlic
1/4 onion
1 epazote sprig
1/2 cup of grated cheese
1 avocado
sausage
sour cream
pasilla chili
oil
salt
Procedure:
Fry the tortilla until golden. Separate, and in the same grease, fry the chile. Drain off excess grease.

Liquify the tomatoes with the the garlic and onion. In a pot, fry until the flavor peaks.

Add the broth, fried tortillas, and the epazote. Boil for a few minutes and serve hot.

Serve with pasilla chili, avocado, sour cream, cheese and sausage.



CALDO TLALPEÑO

Ingredients:
4 wings and 2 chicken backs
3 chipotle chilis
1 1/2 cups of garbanzo beans (chick peas)
1 onion
2 cloves of garlic
1 sprig of epazote
2 cups of cut green beans
3 carrots cut into coins
3 limes
salt as desired
Procedure:
Soak garbanzos overnight.

Cook the chicken, garbanzos, a 1/4 diced onion and garlic in 8 cups of water until the garbanzos are soft.

Add epazote, chipotle chili, carrots and green beans and boil on a low flame until the vegetables are soft. Serve with lime and diced onion.



SHRIMP SOUP
(Caldo de Camarón)
Ingredients:
3.5 oz. dry shrimp
2 carrots coarsely chopped
10 small potatoes diced
2 laurel leaves
serrano chili and red pepper as desired
Procedure:
Clean and rinse shrimp to get rid of the saltiness.

Boil shrimp and potatoes in a pot for approximately 10 minutes. Add carrots, chili and laurel. When the vegetables are tender, add red pepper. It is not necessary to add salt.


VEGETABLE SOUP
(Sopa de Verduras)
Ingredients:
2 carrots, coarsely cut
1/2 cup of peas
1 potato, peeled and coarsely cut
1/2 cup of chopped green beans
2 ears of corn, cut into small cylinders
1 porous beef bone
6 cups of chicken broth
2 large chopped tomatoes
1/4 onion
2 cloves of garlic
serrano chili
parsley
oil
salt
Procedure:
Cook the carrots, peas, potatoes, corn and beans together with the beef bone and chicken broth.

Liquify the tomato with the garlic and onion, and fry until the flavor peaks. Add to the vegetables. Add parsley, salt and chili as desired.


BEEF SOUP
(Caldo de Res)
Ingredients:
1 beef bone with marrow
1 porous beef bone with pieces of chambarete
1/4 onion
1 sprig cilantro
1 potato peeled and coarsely cut
1/2 cup of peas
salt and pepper as desired
Procedure:
Cook the bones and meat in 8 cups of water with garlic and cilantro. Skim off foam with a spoon. Let boil until the meat is soft.

Add potatoes and peas and let cook until they soften. Skim off foam with a spoon. Add salt and pepper.


RED WHOLE GRAIN RICE
(Arroz Rojo Integral)
Ingredients:
2 cups of red whole grain rice
4 cups of chicken broth
1 tomato
1/4 onion
1 clove garlic
1 carrot coarsely chopped
1/2 cup of peas
1 sprig parsley
oil
salt
Procedure:
Soak the rice in water 15 minutes, drain and rinse with cold water.

In a large pot, heat oil well. Add rice and stir constantly until the grains no longer stick together.

Liquify the tomato with the onion and garlic. Add these to the rice and stir until the rice has absorbed all of the liquid.

Add parsley, carrots, peas, salt and broth an stir once or twice. When the liquid begins to boil, cover the pot and reduce heat. Cook until the water is completely evaporated and the rice is tender. (If the broth evaporates before the rice is tender, add more hot water.)


Imagination is better than knowledge, Because Knowledge is finite. (Albert Einstein)

#14 #1 Vodka fan

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Posted 08 August 2007 - 11:32 PM

Man thanks adolph, I'll try them out. And yes we need more chinese food.

#15 Silhouette

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Posted 09 August 2007 - 12:14 AM

Filipino Pancit (Noodles):

1 kilo pancit (Bihon or Canton style is usually used; I prefer Canton)
garlic (crushed)
onion (chopped)
1-2 small blocks tofu (sliced)
1 med. carrot, julienne (that means cut it into matchstick-like pieces)
1 med. cabbage, shredded
shrimp (optional)
1/4 kilo pork or chicken
soy sauce
water

saute all ingredients except noodles, add in soy sauce and water, bring to a slight boil. add noodles, sitr, cook for a few minutes until done, serve.

This is also traditional at birthdays and other celebrations. Supposedly the uncut noodles symbolize a long life or something.
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#16 Wash Cycle

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Posted 09 August 2007 - 12:20 AM

Hummus

Ingredients:

2 medium sized garlic cloves, finely chopped
1/4-1/3 cup lemon juice (depends on how much you like)
1/4 cup of water
14 oz can of Chickpeas, rinsed and drained of course
1/2-2/3 cup of tahini (sesame seed paste)
Pinch of Cayenne Pepper
Pinch of Cumin
Rock/Kosher Salt and Seasoned Pepper to taste
(optional)1 cup of any vegetable of your choice, broccoli, asparagus, olives, figs who cares its going in a food processor anyway

Method:

Puree the chickpeas and lemon juice in a food processor, then add the tahini and water, followed by the optional vegetables then the garlic followed by all the seasonings

Post preparation, season again to your liking, it is even possible to garnish with nuts or olive oil or whatever floats your boat (more lemon juice? who knows)


Posted Image


#17 Doktormartini

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Posted 09 August 2007 - 12:28 AM

6 pigeons

What the fuck?

#18 Silhouette

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Posted 09 August 2007 - 12:35 AM

Chocolate Yema Balls (Tastes sort of like chocolate peanut butter, just trust me, it's really good)

3/4 cup condensed milk
1 1/2 Tbsp. cocoa powder, unsweetened
1 Tbsp. butter or margarine
50 g ground peanuts (optional according to the recipe, but you'd be cheating yourself)

In a saucepan, combine all the ingredients over medium heat. Cook, while stirring until thick, for about 10 minutes. Remove from heat and let it cool. Form into small balls and roll in ground peanuts to coat. Best served chilled.

Yield: 24 pieces.
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#19 Madolah

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Posted 09 August 2007 - 01:14 AM

Home made Spicy BBQ sauce
- 1/2oz of White vinegar
-1/2oz of black vinegar
-1/3 tsp of lemon (some may like it without but i love it with it and its been an ingredient in my mix forever)
-1/2tsp of salt
-3tbsp of black pepper
-4tbsp of Cayenne Pepper
-1 1/2 oz of ketchup (i use hynes)
-1/2oz of tabasco or franks red hot.
-2tbsp of soy sauce
-1tsp of warchester sauce.
-1/2tsp of garlic powder


(optional)
-1tbsp of honey (makes a nicer consistency and a little sweeter flavor)
-1tsp Chili powder (mom told me add this once to substitute one of the cayenne tbsp. cause we only had 3tbsp of it )
-some squeezed juice from you favorite peppers (mom suggested i add too the most recent batch with some juice from yellow bell peppers. ... it certainly adds some kick to steak if you leave it on a nice while on a bbq'd steak)

Wyrm  | Madolah | ær 


#20 Adolph

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Posted 09 August 2007 - 01:19 AM

nice ill try it soon mate. as well as the Chocolate Yema Balls.
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