NS Cook Book.

C.R.420

C.R.420

Active member
Got some delicious recipes? Slap em down in the NS Cook Book.

Here's my recipe (from my other thread).

Plate full of mini-marshmallows

Put chocolate fruit dip/chocolate sauce on the marshmallows.

Freeze for 30 minutes.

Put powdered sugar on top.

Enjoy!

Post your own recipes!
 
Mat's 10 Flavour Rib Sauce:

1 cup of your favourite BBQ sauce.

1/2 Medium Sized White Onion

3tbsp Red Hot Sauce

2tbsp Brown Sugar

2tbsp Cajun Spice

1tbsp Cayanne Pepper

1tsp Garlic Powder

1tsp Black Pepper

1tsp Soy Sauce

Pinch of Salt

Get yourself a good side rack of ribs. This recipe will do about one large and one small rack.

Boil a large pot of water and boil ribs for approx. 15 minutes. This help to increase the tenderness of the ribs as well as greatly reduce the cooking time on the bbq.

Remove the ribs from the boiling water and bruch with Olive oil. Completely coat the ribs.

Put the ribs on the grill for a few minutes to sear each side. Do not over cook them at this point as you still want them to be able to absorb the flavours of the sauce. Lightly dash the ribs with garlic powder.

After the ribs are seared, move them to the upper rack and generously coat them with the sauce. Use a silicone brush to make sure it gets into every nook and cranny of the ribs. Reduce the bbq heat to medium low and cover with aluminum foil.

Ribs will take approx. 1 hr to cook, although your mileage may vary.

Serve hot off the grill with extra sauce if preferred.

Enjoy!
 
My salsa secrets:

If its green:

-Use those tomatillos.. they are green and have little leaves around them....

- Cilantro .. this is key..

- onions

- green chiles

Put a pan on the oven and brown the tomatillos, onions, and chile. After the skins are brown.. add water and boil them for a while, so they are soft.

Then put it all in the blender and blend that shiz up. Add salt and hot water to taste.

Red Salsa

- Use red tomatoes.

- Garlic is key.

- onions

- green chile.

Make it the same way.. brown the skins, then boil for a bit.. add salt.

The cilantro is key for the green, and the garlic is key for the red. The browning of the vegetables will give it the fire roasted flavor.

I learned this shiz straight out of mexico, its good.
 
Good-ass Pumpkin Flan

Ingredients:

1¼ cups unsweetened canned or fresh pumpkin puree

2 cups heavy cream

½ cup sugar

6 large eggs

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger

½ teaspoon grated nutmeg

TOPPINGS:

Blackberry preserves

Pure Maple Syrup (the thicker, the better)

What to do:

STEP 1: Preheat oven to 350° F.

STEP 2 (fresh pumpkin only): Quarter pumpkin, scoop out seeds and strings, and place in a baking dish along with 1 inch of water (skin side down). Bake for 1 hour, or until flesh is tender and cooked through. Allow to cool slightly, then scoop flesh from the skin and puree in a food processor. A 1lb pumpkin should yield about 1½ cups of fresh puree.

STEP 3: Combine pumpkin, salt, cinnamon, ginger, and nutmeg in a large bowl and set aside. In a medium saucepan, combine the cream and sugar. Bring barely to a simmer over medium-low heat.

STEP 4: While waiting for the cream to heat, place about 2 tbsp of topping into each of 8 small ramekins. Be sure to make it an even layer. Place the ramekins into a large baking dish or roasting pan and set aside.

STEP 5: Separate 3 yolks from the eggs and combine with remaining whole eggs in a mixing bowl. Whip until slightly thickened and lightened in color. While whisking, drizzle in about a quarter of the hot cream (this will help slowly introduce the eggs to the heat). Now, remove saucepan from heat and whisk the egg mixture into remaining cream.

STEP 6: Strain the custard mixture into the pumpkin mixture and whisk to combine.

STEP 7: Evenly distribute the custard into the ramekins. Place the pan on the middle rack of the oven and pour boiling water into the pan about half way up the sides of the ramekins.

STEP 8: Cook for about 40 minutes, or until the flan wobbles slightly when jostled (begin checking at 30 minutes). If you’re unsure, stick a paring knife midway between the edge and the center of one of the ramekins. If it comes out clean, your flan is done.

STEP 9: Carefully remove the ramekins to a towel-lined cookie sheet. Allow to cool, and then chill in the fridge. To serve, carefully loosen the edges with a thin knife, and then place a medium sized plate upside down on the ramekin and flip. Enjoy!
 
1. About frozen 12 Strawberrys

2. A large spoonfull of sugar

3. a bowl

put the strawberrys in the bowl and cover them in sugar, then insert into the microwave for 1 1/2 minutes, then let cool for about 5 minutes
 
2 toasted slices of bread

a banana

peanut butter

combine all three in a "sandwich" like form
 
Best burgers

get burgers, slice open and insert cheese and any condiment, then put in bread and add more condiments
 
forgot something, always grill it to, the cheese will hold the burger together so it doesnt fall apart when your eating it
 
2 Large baking potatoes

1/2 cup shredded cheese

1/2 cup caesar dressing

2tbsp butter or margerine

Pierce the skin of the potatoes with a knife, and microwave on high for five minutes. Wrap in foil and place on bottom rack of bbq and bake for 40 minutes, turning once.

Remove cooked potatoes. Cut an oval section of the top section of the potatoes. Remove all cooked meat from potatoes put in medium size bowl. Mix potatoe, cheese, dressing and margerine and blend until nearly smooth. Fill empty potatoe skins with filling, carefull not to break the skin. Replace the removed oval and rewrap in foil. Return to barbeque for 20 minutes while your main course cooks.

Remove and enjoy.
 
My Nacho's

Ingredients:

Graided fresh Mozerella and Chedar Cheese

Diced Fried Beacon, or Beacon Bits

A small Jalopeno Pepper, diced up

And sometimes a couple of dices cherry tomatoes

Mix all the ingredients together to get an equal spread on the chips, or do it all by hand. Either put on a baker's sheet with parchment paper under it and bake in the oven, or put in the microwave. When the cheese is evenly melted take it out.

Then I usually make a dipping sauce of either a mixture of sour cream and salsa, it looks funny but its soo good. Or take sour cream, and mix taco seasoning in it, that is one of my favourites.
 
Ted's delicious Sunday morning breakfast:

2 eggs

2-3 tablespoons feta cheese, depending if you like it

1/4 or an 1/8th of an onion, depending on size

cut up cooked bacon or ham

Put a little butter in a frying pan, and fry the onions. Wait until most of them aren't green anymore and are more see through, then add the meat. Fry for a little bit until it browns somewhat, and then add the 2 pre-beat eggs. Cook eggs utnil a little wet, dump feta cheese all over it. Slide the mixture onto a plate, and its delicious. Add some toast with jam on the side if you want. It's good!
 
one of my favorite desserts i invented when i was 9. get a tortilla. choc chips, butterscotch chips, marshmallows, powdered sugar, tootsie rolls, basically anything u want that sounds good. put it all on the tortilla and throw it in the microwave for 45 secs. eat. orgasm.
 
cut the top of tomato and take all the stuff out of it

put in a big piece of cheese

barbeque it
 
crunchy romaine salad: best thing ever, i had it last night.

1 cup of chopped walnuts

1 package of ramen noodles crushed up (discard flavor packet)

1 bag of romaince lettuce

4 chopped green onions

4 tbsp of unsalted butter

brown walnuts and noodles in pan with butter. Cool on paper towel and mix lettuce, onions, walnuts and noodles together

Sweet and Sour Dressing:

1 cup of veg. oil

1 tbsp. of soy sauce

1/2 cup of red wine vinegar

1 cup of sugar

(blend well)
 
CHOCOLATE CHIP COOKIES

Ingredients:

1 stick (8 Tbsp) unsalted butter

1 cup of brown sugar

1 egg

1 1/2 tsp vanilla extract

1 1/2 cup cake flour

1 1/2 tsp baking powder

1/2 tsp sea salt (fine grain)

1/2 tsp fresh grated nutmeg (to taste)

1/4 cup cocoa nibs

8-9 oz (1.25-1.5 cup) chocolate chips

Step One:

Preheat oven to 365. In a standup mixer with the pastry paddle, cream the butter. Add the brown sugar and cream until smooth. Mix in the egg and vanilla until smooth.

Step Two:

Sift the flour, baking powder, and salt into the wet mixture. (Note: it is very important to use cake flour, not all purpose flour.) Grate on the nutmeg and mix until smooth.

Step Three:

Add chocolate chips and cocoa nibs, then fold with a rubber spatula until even. Cover two baking sheets with parchment paper, then spoon out the batter in tablespoon dollops. Bake for 7-8 minutes, or until the edges turn brown (best to watch them closely at the end).

Step Four:

Remove, cool, eat. Makes about 2 1/2 dozen.

or...

BLACK AND TAN COOKIES

Ingredients:

1/3 cup hot chocolate (or cocoa)

2 1/3 cups all-purpose flour

1 tsp baking soda

1 tsp sea salt

1/2 tsp fresh grated nutmeg

5 oz. chocolate chips

2 eggs

3/4 cup baker's sugar

3/4 cup dark brown sugar

1 1/2 tsp vanilla extract

1 cup (2 sticks) unsalted butter

5 oz. peanut butter chips

Step One:

Preheat oven to 365. Combine hot chocolate, 1 cup flour, 1/2 tsp baking soda, & 1/2 tsp salt in a bowl. This is your "black" mixture. In another bowl combine 1 1/3 cups flour, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp nutmeg. This is your "tan" mixture.

Step Two:

In a large bowl beat together butter, sugar, brown sugar, and vanilla. Add eggs; mix thoroughly. Split into 2 equal batches.

Step Three:

Into one batch gradually beat in the "black" mixture. Repeat with "tan" mixture and second batch. Combine chocolate and peanut butter chips and add half to each batch.

Step Four:

Drop small rounds of the "black" onto an ungreased cookie sheet. Repeat with "tan," using fingers to form a "black & tan" round.

Step Five:

Bake for 8-10 minutes. Cool on a wire rack. Eat. Makes about three dozen medium-sized cookies.
 
i was gonnamake a cult on this but i decided not to. im not gonna get into a big one so i will say the classic peanut butter and nutella, nutella is probablythe best spread ever peanut butter is close as well
 
1 pound of beef.

1 bag of frozen assorted veggies (carrots peas and such)

1 onion diced with the beef

1 box of instant mash potatoes

1 block of cheddar cheese.

=

1 Killer shepards pie.
 
tortilla - melted cheese - tortilla - brown rice, caesar dressing, franks red hot sauce, lettuce, red pepper, optional green onion, grilled chicken breast.

wrap it all up in your hefty double duty cheesey tortillas... attempt to close... enjoy caesar wrap as big as your neck... mmmmmmmmmmm. oh shit, im gonna make one right now if ive got all the goods... throw it in some tinfoil and in like 400 miles of driving ill be like OH, IM GOD.
 
looks like all of you guys need in on the NS FOOD CULT

its kinda dead, but MESSAGE SKISEBSKI ANYWAYS......

it'll be funny.

seb will log on with 50 names under his messages box.
 
1 /4 pund ground beef sitck in grill until mid rare, pink ribbon in the center, take a small bit of chili (hormel is best) and a small bit of salsa con queso and smother burger,, then place swiss, american and cheddar cheese on top until melted, then apply amazing burger to fresh bun with lettuce tomato mayo pickles mustard and two onion slivers....
 
i just made this one up this weekend:

10lb 2 row American pale malt

3/2 handfuls of carapils

2handfulls of 60L crystal malt

1 handful og chocolate malt

vial of white labs Brit Ale Yeast

2oz Kent Hops (pellets or plugs)

1oz of cascade hops

Mash in @ a low temp of about 149 for 15 min with a thick mash, then raise to 156 for a medium lose mash until starch conversion is complete (test w/ iodine). sparge and collect 7.5 gallons in your boiling kettle(use water between 170 and 180). boil the wort (pronounced wert) for 90 min. add first oz of Kent right away, then add .5 of cascade and .5 of Kent around 35 min, finally add remaining hops after the boil is finished to steep in the hot wort or dry hop. Cool w/ a counter flow or immersion chiller and fill your primary fermenter(from the point it leaves the boiling kettle everything that touches the beer must be completely clean and sanitized). Pitch yeast and ferment for 1 week in primary, then transfer to secondary and age 1-2 weeks. Then bottle or keg and enjoy. if you work now you can have 5 gallons of homebrew by Saint Patrick's Day.

Just remember: relax, don’t worry, have a homebrew. You’ll be just fine.
 
Puerco Pebil

prep time: about 30 mins (NOT including marinade time)

cook time: 3-4 hours (WELL WORTH THE WAIT).

Ingredients:

5 pounds pork butt, cut into 2 inch cubes

5 tablespoons annato seeds

2 teaspoons cumin seeds

1 tablespoon whole black pepper

1/2 teaspoon whole cloves

8 whole allspice berries

2 habanero Peppers, fresh or dried, cleaned and minced (optional)

1/2 cup orange juice

1/2 cup white vinegar

8 garlic cloves

2 tablespoons salt

5 lemons

1 shot of tequila

banana leaves (optional)

Preparation Instructions

1)Grind the annato seeds, cumin seeds, whole peppercorns, whole cloves, and whole allspice in a mortar and pestle, molcajete y tejolote, spice grinder or coffe grinder.

2)Blend the cleaned and chopped habanero peppers with the orange juice, vinegar, garlic and salt.

3)Mix the dry spices with the liquid.

4)Add the juice of 5 lemons and a nice splash of tequila.

5)Place the cubed pork butt in a large zip lock bag and add the marinade. Soak 4-6 hours, in refrigerator, turning several times.

6)Line (8x13) baking pan with banana leaves (if you dont have the leaves, its ok, just put the meat/marinade straight into the pan). Pour in pork along with the marinade. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F degree oven for 4 hours.
 
bomb ass steak bomb

3 sandwich steaks

sliced onion

sliced green pepper

sliced mushrooms

american cheese or cheeze wiz

salt, pepper, garlic powder, onion powder

put onions, peppers, and mushrooms in skillet and cook until onions are brown. add sandwich steaks and chop up with spatula, then add salt, pepper, g.p. and o.p. when the steak is hot, clump the mixture in the middle of the pan, and lay/squirt cheese on top. when cheese is melted, scoop onto a toasted roll or hot dog bun. if you wanna add some kick to it throw in some cayenne pepper when you add the other spices.

easy mexican dip

cream cheese

refried beans

shredded mexican cheese (jack/chedder mixture)

spread cream cheese on the bottom of a cake pan/baking pan. spread refried beans on top of cream cheese. sprinkle an ass load of mexican cheese on top of refried beans. bake in oven on 350 until cheese is basically liquid.
 
franks n' beans

mix one can of every flavor of bush's beans in a casserole dish. add a pack of hot dogs. bake on 350 until dogs are cooked through (requires tasting). can be done on a camping trip in a dutch oven as well, even easier.
 
Quickie Rueben

2 slices of bread

thousand island dressing

smoked turkey/roast beef/pastrami/corned beef/whatever cold cuts you're into

swiss cheese (although i'm sure anything else would be good)

sauerkraut

put thousand island dressing on each slice of bread, then a layer of turkey, or choice cold cut, then cheese. put in toaster oven until bread is toasted and cheese is melted.

after your remove the sandwich from the toaster, put sauerkraut on both pieces, then a little more thousand island dressing, put the sandwich together and BAM. delicious.
 
Simple Breakfast Crepes

Mix:

1 cup Milk

1 cup flour

1 egg

1+1/2 teaspoon of veggie oil

splash of vanilla extract

1) Mix into a batter

2) Heat burner to around 6

3) Pam or butter up a fry pan

4) pour batter and allow to cook on one side

5) Flip crepe at appropriate solidness to fry both sides

6) When both sides are a deilicious looking yellowy brown, then serve crepe on plate, then cover with another plate upside down to keep it warm

7) repeat until batter is used up
 
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