Pictures and recipes.

  • Posted by a hidden member.
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    Mar 01, 2011 2:34 AM GMT
    Looove love love love Food and I don't know who doesn't .... also love cooking, so I'm gonna post the picture of one thing I cook along with it's recipe on a weekly basis. Hope I get some other good recipes and ideas this way too.
  • Posted by a hidden member.
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    Mar 01, 2011 5:02 AM GMT
    can't figure out how to post pics :S can anyone help
  • kew1

    Posts: 1595

    Mar 01, 2011 3:54 PM GMT
    On Flickr you need to cut & paste the bit starting http://farm and ending in jpg on the share tag (well, you do on another site I use) not the bit starting with flickr.
    edit - right click on the photos below & look at properties.
  • Posted by a hidden member.
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    Mar 01, 2011 4:32 PM GMT
    mo23 saidcan't figure out how to post pics :S can anyone help
    Try this:
    Dark Chocolate Fantasy

  • Posted by a hidden member.
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    Mar 01, 2011 4:53 PM GMT
    That looks delicious and very appealing.

    Here's one of my favorites. Not a good pic but it plates well and tastes great.

    Chocolate Raspberry Cheesecake:

    Photobucket
  • Posted by a hidden member.
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    Mar 01, 2011 8:36 PM GMT
    ha how'd you post my pic?? yeah i'm gonna follow by putting recipes on icon_biggrin.gif you should do the same!!! still getting used to this website
  • Posted by a hidden member.
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    Mar 02, 2011 2:10 AM GMT
    Two bite pizza
  • Posted by a hidden member.
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    Mar 02, 2011 2:11 AM GMT
    yeahhh now that I know how to post pics i'll be working on posting a recipe a week icon_biggrin.gif those were made at home !! anyone can do it
  • Runningrass

    Posts: 80

    Mar 02, 2011 2:15 AM GMT
    I just made a delicious seared tuna w/ mango salad. I was gonna take a picture, but it's already gone. icon_neutral.gif

    Found the recipe on epicurious though.
    http://www.epicurious.com/recipes/food/views/Grilled-Tuna-and-Mango-Salad-1037

    To the salad, I added a little chopped up pickled ginger, some honey, a dash of soy sauce and a dash of green tabasco. The fish, I lightly coated in a mixture of freshly ground black pepper, salt, cayenne pepper and paprika.

    Delish!
  • Posted by a hidden member.
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    Mar 02, 2011 2:16 AM GMT
    Momofuku+Buns.jpg

    NYC's Momofuku Noodle Bar
    Steamed Buns
    icon_biggrin.gif
  • Posted by a hidden member.
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    Mar 02, 2011 2:28 AM GMT
    Cake:
    200g good quality 60% dark chocolate
    200g butter , cut in pieces
    1 tbsp instant coffee granules
    85g self-raising flour
    85g plain flour
    1⁄4 tsp bicarbonate of soda
    200g very sticky brown sugar
    200g golden brown sugar
    25g cocoa powder
    3 medium eggs
    75ml buttermilk (5 tbsp) (or normal milk with 2 teaspoons of lemon juice let it rest for an hour)
    grated chocolate or curls, to decorate


    For the Ganache:
    200g good-quality dark chocolate , as above
    284ml carton double cream (pouring type)
    2 tbsp golden brown sugar

    1) Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
    2) While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
    3) Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
    4) When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
    5) Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate.

    Enjoy!!! remember all the recipes here i have tried and those pics are real!!! you can do it
    Dark Chocolate Fantasy
  • Posted by a hidden member.
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    Mar 02, 2011 2:53 AM GMT
    These meals look excellent. Kudos for making me salivate without smell or taste being involved.

    I made mocha shortbread during the Christmas season. I don't have the recipe with me but I found it in this ancient Pillsbury tome from the early 1960's at my parent's place. Now that I mention that, that book has tonnes of great baking recipes. If it can be found in a more modern form I'd go for it.
  • Posted by a hidden member.
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    Mar 02, 2011 2:58 AM GMT
    ramennoodles.jpg

    Just add water.

    Mmmmmmmm. I especially recommend making this for a romantic evening.
  • Posted by a hidden member.
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    Mar 02, 2011 5:26 PM GMT
    Edamame !! super easy to make ... takes five minutes and u can get it from any Asian store these days (EDEN on parc). Packed with fiber and protien and a great way to make binging a bit more healthy.

    Edamame
  • Posted by a hidden member.
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    Mar 03, 2011 11:12 AM GMT
    Egyptian dishes I love to make when friends are over:

    food-koshari.gif

    KOSHARI... !!!

    018.jpg

    Macarona bel beshamel

    or Macaroni w/ Beshamel sauce

    and last but not least:

    Mahshi_Warak_Enab.jpg

    Mashi Warak a3nab!!!
  • Posted by a hidden member.
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    Mar 03, 2011 11:16 AM GMT
    mo23 saidCake:
    200g good quality 60% dark chocolate
    200g butter , cut in pieces
    1 tbsp instant coffee granules
    85g self-raising flour
    85g plain flour
    1⁄4 tsp bicarbonate of soda
    200g very sticky brown sugar
    200g golden brown sugar
    25g cocoa powder
    3 medium eggs
    75ml buttermilk (5 tbsp) (or normal milk with 2 teaspoons of lemon juice let it rest for an hour)
    grated chocolate or curls, to decorate


    For the Ganache:
    200g good-quality dark chocolate , as above
    284ml carton double cream (pouring type)
    2 tbsp golden brown sugar

    1) Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
    2) While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
    3) Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
    4) When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
    5) Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate.

    Enjoy!!! remember all the recipes here i have tried and those pics are real!!! you can do it
    Dark Chocolate Fantasy


    Hey buddy, That's nice one recipe you have posted here at the forum.... Looking nice and tasty one.... Keep sharing more one's with the member's of the forum....
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    Mar 03, 2011 11:19 AM GMT
    mohammed250 said

    and last but not least:

    Mahshi_Warak_Enab.jpg

    Mashi Warak a3nab!!!


    Definitely last but not least.... warak a3nab is the shiiiiiiitt... nom nom nom
  • Csrobbie2000

    Posts: 359

    Mar 04, 2011 5:10 AM GMT
    Something I cooked and baked:

    Champagne poached salmon:
    IMG_0251.jpg

    Liver Pate with baguette and Shrimp turn over phyllo
    SAM_0794.jpg

    Tiramisu cake
    IMG_0568.jpg

    Vanilla cupcakes
    IMG_0563.jpg

    Flourless chocolate torta with chocolate semifreddo and buttermilk panna cotta with passion fruit gelee
    SAM_0831.jpg
  • Posted by a hidden member.
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    Mar 04, 2011 6:56 AM GMT
    you should post some recipes too!! icon_biggrin.gif
  • Posted by a hidden member.
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    Mar 04, 2011 6:48 PM GMT
    Baked Spinach and Ricotta Stuffed Pasta Shells

    Baked Spinach and Ricotta Stuffed Pasta Shells

    Recipe
    Ingredients
    16 jombo pasta shells
    2 teaspoons extra virgin olive oil
    1/2 pound baby spinach
    2 cloves garlic, finely chopped
    1/2 pound part skimmed ricotta cheese
    1/2 pound part skim mozzarella cheese
    1 eg, lightly beaten
    1 tablespoon chopped basil
    1 1/2 cups marinara sauce
    2 tablespoons grated Parmigiano-Reggiano cheese

    Method
    Bring a large pot of salted water to a boil. Add Pasta shells and cook until al dente, about 10 minutes. Drain well then toss with oil in a large bowl; set aside.

    Preheat oven to 375F. Put spinach into a large skillet and drizzle with a tablespoon or two of water. Cover and cook over medium low heat, tossing occasionally, until just wilted; drain well. When cool enough to handle, squeeze to remove any excess water. Chop spinach and transfer to a large bowl. Add Garlic, ricotta mozzarella, egg and basil to make the filling.

    Spread a few spoonfulls of marinara sauce in the bottom of a shallow baking dishlarge enough to hold the shells in a single layer. Fill each shell with spinach mixture and arrange in the dish. Pour remaining sauce oer and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake for 20 min - 30 min. Then uncover and continue baking until golden brown.
  • matt13226

    Posts: 829

    Mar 04, 2011 7:22 PM GMT
    i hope you enjoy this recipe
    TU0404_Chicken_Noodle_Soup_med.jpg

    Ingredients
    For the soup:
    Extra-virgin olive oil
    3 cloves garlic, smashed
    2 large carrots, chopped
    1 medium onion, chopped
    2 ribs celery, sliced
    1 bay leaf
    4 fresh thyme sprigs
    3 quarts low-sodium chicken broth
    5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
    4 black peppercorns
    Kosher salt
    Grated Parmigiano-Reggiano, for garnish
    For the meatballs:
    1 medium onion, diced
    Olive oil
    6 links organic chicken-apple sausage meat
    1 egg
    1 teaspoon fresh thyme leaves
    1 handful fresh parsley leaves
    1/4 cup grated Parmigiano-Reggiano
    2 pounds frozen cheese tortellini, store bought
    Kosher salt and freshly ground black pepper
    Directions
    For the soup:

    Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.

    For the meatballs:

    Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.

    Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

    instead of the 6 links organic chicken-apple sausage meat i used jennie-o ground italian seasoned turkey 1lb of it and instead of a food processor i used my hands.

    and heres another recipe
    FNM_010111-WNDinners-038_s3x4_med.jpg

    Ingredients
    Kosher salt
    4 ounces elbow macaroni (1 cup)
    Cooking spray
    2 plum tomatoes, sliced 1/2 inch thick
    4 1/2-inch-thick slices baguette
    Freshly ground pepper
    3 shallots
    1 carrot, cut into 1-inch pieces
    1 stalk celery, cut into 1-inch pieces
    1/4 cup all-purpose flour
    3 3/4 cups fat-free low-sodium chicken broth
    1 1/4 cups 2% milk
    6 ounces shredded cheddar cheese (about 1 1/2 cups)
    1/4 cup grated parmesan cheese
    Directions
    Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.

    Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.

    Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.

    Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.

    Per serving: Calories 476; Fat 20 g (Saturated 12 g); Cholesterol 84 mg; Sodium 636 mg; Carbohydrate 46 g; Fiber 2 g; Protein 27 g

    Hope you studs enjoy!
  • Posted by a hidden member.
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    Mar 04, 2011 9:37 PM GMT
    CIMG0012.JPG

    an entry from an annual valentine's dessert party that i host. sorry not my creation so no recipe, but it's so f'ing amazing!

  • Posted by a hidden member.
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    Mar 04, 2011 9:47 PM GMT
    a few more to whet your appetites. icon_razz.gif

    CIMG0025.JPG
    068.JPG

    CIMG0230.JPG
  • Posted by a hidden member.
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    Mar 04, 2011 10:38 PM GMT
    I don't know how yall do it, I almost set my kitchen on fire boiling shrimp. Shortly after I burned a thing of chili..... in a fucking crock pot!! Is cooking just something your born with? My sister can cook amazing food, but me.... just can't do it
  • matt13226

    Posts: 829

    Mar 05, 2011 6:50 PM GMT
    ATX611 saidI don't know how yall do it, I almost set my kitchen on fire boiling shrimp. Shortly after I burned a thing of chili..... in a fucking crock pot!! Is cooking just something your born with? My sister can cook amazing food, but me.... just can't do it


    it takes alot of time, practice and patience ill show you how to cook if ya want hehe