ATS Member cook-book - let's put one together!

Yum, I can only dream tonight - Vegetarian lasagna:



Sigh, my only regret about not getting married.
Not to be sexist, but I think women just cook better than dudes.

You can blindfold me now, and I tell what was cooked by a woman or a man.

When women cook it's like "bhakti" (devotion) you taste in the food.

From the book Eccentric South Africa (Pat Hopkins, Zebra Press 2001: page 200).

This is for the carnivores: Impala with cannabis and herb stuffing (serves six).

You need 1.5 kg of impala.

Marinade: juice of three lemons; 15 ml of vinegar; 100 ml of chutney; 100 ml of tomato sauce; 700 ml of Coca Cola; 4 cloves of crushed garlic; 10 ml mixed herbs; 250 ml oil; 5 grams of salt and black pepper.

Stuffing: 125 g bread crumbs, 7 ml of cannabis; 1 beaten egg; salt and pepper.

Mix the marinade, pour over fillet and refrigerate for 24 hours. Mix the stuffing, make a hole in the meat and stuff with the herb mixture. Fry in a large pan for 30 minutes - turning once or twice only. Enjoy!

But now how much is 7 ml of cannabis?

Screw it just throw it all in.

More is better than less.

Now you see that's how dudes cook.
No finesse.

How do you explain to the Americans what an impala is?

No, it's not the wife of an "impi" (Zulu for warrior).
It's Rudolf the Red Nosed Reindeer, just it's more slender and tawny, and the impala dudes have very pointy antlers.

Here is my quick cheese sauce -- Keto friendly, but also good for everyone.

1. Equal parts (by volume) cream cheese and sharp cheddar cheese.

2. About that same amount of cream.

3. Nuke for two minutes. Add your seasonings (I like fresh minced basil, garlic and pepper).

4. Add more cream if you want it thinner.

Cream cheese, cream and cheese. Can't go wrong. You can also heat it in a pan on the stove. Nuking is easier.

Try to make way too much, and freeze it. Almost always comes in handy when you really don't feel like cooking, but might be coerced into it if you only had a cheese sauce.

What, they're cooking with Coca Cola?

Actually for a marinade it's not that unusual.

For example, Coca Cola chicken.

You need an impala.

Mum just taking the rifle, and taking the dog for a stroll.

Where did you find this impala?
It was lying next to the road, and I thought waste not, want not.

Joke, they're not endangered or anything, on the other hand not every butcher or deli will have it.

You need to shop around.

Chips anyone???

Preheat the oven to 325F.

Grab a block of Parmesan cheese and finely grate.

Cut up some herbs like basil or thyme (or both).

Give the mixture a generous squirt of olive oil.

Note - A Tbsp of mayonaise doesn't hurt here!

Add a pinch of salt and a fair bit of fresh ground black pepper.

Mix thoroughly (with your hands...squeeze it all together)

Place some tinfoil on a cookie sheet, and coat with some more olive oil (not a lot, just enough to coat)

Spoon tsp sized dollops of this mixture onto the cookie sheet. Space them several inches apart. Place in the oven to bake. When the edges start turning golden brown pull the cookie sheet and let cool a bit.

Be careful, but carefully lift the Parmesan chips off the tinfoil with a spatula. Just go slow and gently free them from the tinfoil.

You now have an excellent treat! A little marinara is nice for a dipping sauce!!

(Note- Want to wow your guests? Wrap the cheese around something like a shot glass before cooking. Now you have sexy and good in a simple dish!!)

I think you'll like it!!

a reply to: Flyingclaydisk

Meathead's Mouthwatering Hawaiian Chicken..

This is my signature dish perfected over many years of dedication and patience..

Ingredients:

5 large red onions
5lbs raw chicken tenders
5 cloves garlic
2 red peppers
2 bell peppers
1 yellow pepper
1 cubenelle pepper
Paprika to taste
2 whole cinnamon sticks
1 bay leaf
1 Canned peach wedges in heavy syrup
1 Canned pineapple tidbits in heavy syrup
1 Canned mandarin oranges in light syrup
2 apples
1 fresh lemon or lemon juice
3 bottles of lawry's Hawaiian 30 minute marinade
3 bags of egg noodles
Olive oil or vegetable oil your choice..
I'm an Olive oil guy..

This lasts three people 4 nights..Serves 12 easily.. generally we only cook 1 bag of egg noodles a night because they are better fresh but if you are serving all at once I'd say 3 bags of noodles..

It's a 2 day prep and cook on the third..

---
Day 1.

Slice all peppers into ¾ inch slices lengthwise then cut the lengths in half.

Slice 4 large onions in half then into 1/3 rd inch wedges lengthwise.

Mix with peppers in large container or large Ziploc bag and add 2 bottles of marinade..

Marinade for two days in the fridge..


---
Day 2

Rinse chicken tenders

Grab a fork and stab every single tender up and down , then flip and stab each tender again.. we want max perforations..

Put chicken in container with last bottle of marinade..Mix well..And add to fridge..

---

Day 3

Time to cook..

Slice garlic as thin as possible and the same with your remaining onion.

Take half of that ( remaining onion and garlic)

Lightly sautee them in oil do not burn.then add chicken tenders.And sprinkle paprika. cook chicken until you can chop the tenders into bite size piece's with a non edged spatula..

DISCARD EXCESS MARINADE USED ON CHICKEN

Take cooked chicken and set aside covered..it'll stay warm ..we don't want to over cook it..ewe dry.. gross


So now we are ready to do the vegetables..in the same pan,
Add the other half of your thinly sliced garlic and onions and more oil..

Lightly sautee, when they start to break down, add your marinated onions and peppers. And ADD ALL the EXCESS marinade.it's fine I promise as long as it's from the veggies..

Add 1 whole bay leaf and two whole sticks of cinnamon.

Let simmer with no lid until the peppers are soft enough to break with a non edged spatula..

Add equal parts pineapple and peach heavy syrup to same pan to taste..I use about a quarter cup of each...And 2 tablespoons fresh lemon juice stir stir stir..

Cook down uncovered on low heat and continue to stir adding ALL of the light syrup from the mandarin Oranges.

from here on out you have to watch the heat and stir stir stir. It's all cooked by now just Low heat and incorperate

add pineapple tidbits and peach wedges and mandarins oranges.

Add cooked chicken back to pan bring to simmer mixing well stir stir stir..

Slice apples leaving the skin on into wedges 1/2 inch wide and then cut them in half.. (we don't want these to turn to mush leaving the skin on helps them stay together..we add these last..Let simmer on low heat with lid on for 2 to three minutes) when the apples are soft it is done..

Serve over bed of egg noodles...

Spoon sauce liberally!

Enjoy!


Respectfully,
~meathead

a reply to: halfoldman

To Serve Man, I think. It's actually what I thought about when I saw the title.

a reply to: Mike Stivic

Sounds great!!

My go-to for Hawaiian Chicken is to marinate chicken in this stuff called 'Soy Vay - Island Teriyaki' sauce. The stuff is fabulous! You can find it in the Asian section of most grocery stores. The trick with this stuff is you have to shake it up really well. When you buy it, all the sesame seeds will be at the top. Sometimes you even have to stick the back of a fork in the jar to stir it up, then shake everything really well so it's thoroughly mixed.

Island Teriyaki ... just so you know what you're looking for.

This is a great use for boneless / skinless chicken (thighs mostly, but also some breasts for variety).

Marinate the chicken for as long as you can stand (the smell of this marinade alone will have your mouth watering), usually 3-4 hours, or longer if you can bear it. Then grill the chicken over high heat. The marinade will caramelize on the chicken as it cooks. Serve with anything (rice, steamed veggies, fruit...whatever).

If you ever do manage to have some chicken left over, it tastes even better the next day for lunch (or breakfast...or a midnight snack...or a 4th helping at dinner...oops, there's no leftovers...AGAIN!)

I don't care how much chicken you make...there won't be any left! I have to say, this is probably one of the best and easiest one step dishes out there

ETA - NOTE: Soy Vay makes several varieties of 'Teriyaki' sauces. In order to do this recipe right you have to get the "Island Teriyaki". Their other sauces are good, but not as good as the "Island Teriyaki".

Oh, and you can use this stuff on pork too. Heck, I haven't tried it, but I'll bet it would be good on beef also (maybe like sliced flank)

Boiled water:

• Water
  
• Pan
  
  Add water to pan. Heat until liquid bubble vigourously. Serve.

originally posted by: AugustusMasonicus

Boiled water:

• Water
  
• Pan
  
  Add water to pan. Heat until liquid bubble vigourously. Serve.
  

PRO TIP

If you save boiled water in the freezer, you can take it out and toss your noodles, veggies in there and save time!

a reply to: DBCowboy


Even Pro-er Tip: Never placed that saved water from the freezer in your Bourbon, it could get your cranium caved in.

We made the spaghetti pie posted by FCD.

All I can says is Mmmmmmmmmmmmmmmmmmmmmm

a reply to: baddmove

That's the one!!!!! Looks like you did a great job!

Glad you enjoyed!

What kind of cheese did you use?

a reply to: Flyingclaydisk

The wife made it but I am assuming she used what was in the recipe..

All I know was it was fekkin delicious so thanks for that!!

Now go make some mushrooms that I posted..

a reply to: baddmove

It's on my list!

originally posted by: halfoldman

Sigh, my only regret about not getting married.
Not to be sexist, but I think women just cook better than dudes.

Um..I'm a woman and I can't cook. I tried boiling eggs the other day. Put them on, got involved in a project and forgot they were boiling. I only remembered when they started exploding. You ever hear a hard boiled egg explode? Sounds like muffled gun shots.....


Anyhow, if anyone wants to learn how NOT to cook..I'm your girl!

blend