CAA: Christian Anime Alliance

For those of you that don't know, I LOVE TO COOK!

I spend what free time I have watching cooking shows, learning new recipes, etc. I love cooking for my friends and family, serving them up tasty dishes that will hopefully bring them lots of enjoyment.

So, if there are more CAAers like me who just come alive in the kitchen, here's the place to show it!

Are there favorite chefs you like to watch? Favorite recipes to share? Or maybe advice or recipes to give other CAA cooks who need the help?

Whatever the case, whatever the dish, if cooking is your thing then this is your thread.

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Now, having said that, I have some chefs that I absolutely adore watching. Paula Dean, Alton Brown, Giada de Laurentiis, Sandra Lee, (sometimes) Rachel Ray and (always) Duff Goldman. Anyone else a fan of these guys? Iron Chef America is a lot of fun to watch, too.

Baking is my favorite, especially baking desserts! But I think pasta dishes are really fast and yummy too, and I've got a few really good recipes I'd love to share with you!.

Well, I like to cook.....huge part of my heritage on all sides as well:lol:

well, I don't watch cooking channels, but I have a recipe that my family and friends really like. It's really simple too. They're called barbeque cups. So, stuff you'll need. Pilsburry grands biscuits (preferably the flaky layers ones). Meat, your choice (beef, turkey, chicken, moose *not joking*, etc). Barbeque sauce that has brown sugar mixed in (gives it a nice sweetness). And lastly shredded cheese. You will also need cupcake tins. You start off by cooking the meat if it isn't already (my mom said 1/4 cup of meat per bbq cup. so for every 4 bbq cups = 1 cup of meat). Once it's done cooking(if you're using big pieces of chicken or turkey shred it real well before this next step), mix in the barbeque sauce until it's all nicely coated. Cooking the meat can be done the night before baking so if you're short on time doing it that way is easier, just stick it in the fridge til you need it. The next step is spraying the cupcake tins with a non stick stuff (whatever it's called) then you take the biscuits and you split each in half. After that, you take each half and mold it to the shape of the cupcake hole. Then take the barbecue meat and spoon it into the molded biscuits til it reaches the rim of the biscuit. Then put a little drop of the barbecue sauce on top of each bbq cup. Then sprinkle a little cheese on top. Bake according to the biscuit baking instruction. Once they're done, remove them using two forks (one on each side), and place them on a plate. There ya go! enjoy! if I was cofnusing at any point, please ask about it and i'll try to clarify. ^_^

I like to cook when I have the time, and I'm looking forward to more opportunities as I get more... free after I graduate. I've been experimenting with eggs recently, figuring out how to combine them with tortillas and salsa in fun ways.

I like, as chefs and entertainers, Bourdain and Zimmerman.

The best thing I ever made was pumpkin pie, from a whole pumpkin, flour, water, and not much else.

Edit: And yash reminded me, Alton Brown

Ashley comes from a long line of good cooks. (Remembers BBQ from a certain someones graduation party)

alton brown and paula deen ftw

ya gotta give props to a guy who brings his own real life grandma onto his cooking show to demonstrate proper biscuit making technique

I like to cook. I don't have that much time these days, but the wolf and I are (literally as I'm writing this up), planning out Christmas dinner - which we plan to cook ourselfs this year.

For watching, I like Alton Brown. I've wanted to have my own cooking show, off and on, and I've decided I don't need to - since he's got one. All that to say, if I had a cooking show, it would be nearly identical to his. I'd have a few more puns, though.

Incidentally, I have a recipe database here:
http://flactem.com/index.php?action=recipes

It includes the worlds EASIEST fudge recipe, which I've been working on for a while...
http://flactem.com/index.php?action=recipes§ion=view&recid=108

I've really started to enjoy cooking, even though I used to hate it. I don't get much of a chance to try new recipes, since they seem to always call for stuff I don't keep around, but when I do, it's really fun.

On Thanksgiving, I made my first pie, though I cheated and used a frozen pie crust. XD Instead of making a pumpkin one, I used sweet potatoes. It turned out great except the crust got a little too done for some reason.

A few weeks ago, I tried to make a chocolate cake from scratch for the first time. However, the recipe was wrong and didn't call for enough cocoa. So it turned out pretty weird, but at least the texture was perfect.

I'm planning on making cranberry-orange muffins for Christmas. Last time I made muffins, they turned out pretty good, so I'm hoping I don't mess these up.

On Thanksgiving, I made my first pie, though I cheated and used a frozen pie crust. XD Instead of making a pumpkin one, I used sweet potatoes. It turned out great except the crust got a little too done for some reason.

I made my first all-by-myself-totally-from-scratch (even the dough, which took 5 hours) pie on Thanksgiving, too (mine was apple, though, and it was awesome ^^)

One thing I'm thinking about making for Christmas is an Apple Bread recipe I got from Paula Deen:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup dark brown sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1 teaspoon vanilla
1 cup applesauce
2 large eggs
1 cup raisins
1/2 cup chopped walnuts
Preheat the oven to 350 degrees F. Grease and flour an 8 by 4 by 3-inch loaf pan.

Cream the butter and brown sugar. Add the remaining ingredients except the raisins and nuts. Mix well until blended. Stir in the raisins and nuts. Pour into the loaf pan. Bake for 60 to 65 minutes.

I don't watch any cooking channels, but I do enjoy cooking itself thanks to my job (part of it involves teaching my clients both nutrition and cooking skills). Right now I'm good at Mediterranean chicken, spaghetti, sweet and sour meatballs, lasagna, and tamale pie. I'm working at perfecting chicken kiev and pan-fried veal cutlets, 'cause those are tricky.

I hate pan-frying meat. I especially hate pan-frying breaded cutlets. They NEVER turn out. >_<

Not to mention the beaten egg turns the whole thing salty.

I'd love to get a Dutch oven someday. There are some interesting recipes I'd love to try. I also need to get a feel of broiling. Some yummy stuff requires that too.

Paula Deen does have good recipes, and so does Emeril.(He's been around a while.) I remember watching Emeril when I was really young and I would get excited when he said "Bam!" or "Let's kick it up another notch!"

The only thing I can make are deviled eggs.

I've worked in a few restaurants, so I certainly know my way around a kitchen. Sadly I don't have a lot of time to cook (or else am usually too tired to do much). Anyways, here's a couple of simple recipes:

Boil some fusili pasta, as well as some diced butternut squash (pre-cooked frozen stuff will do to).

In a frying pan, add chopped honeyed dates, chopped walnuts, allspice (or cinnamon) and the cooked squash with the pasta. Stir around till done.

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Fry chicken livers with a mix of caraway seeds and a little cider vinegar.

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poach pears in a sauce of port, cinnamon, coves and cardoman.

[color="Red"]WARNING! BIZZARE AND POSSIBLY OFFENDING COMMENT AHEAD. READ AT YOUR OWN RISK.[/color]

Eating is a chore to me and if I had a choice I wouldn't eat if I didn't have to.

HOWEVER, I do like the mechanics of cooking and getting to use my hands to prepare meals for other people does entice me. Even more then eating, if you can grasp that concept.

[color="Red"]Warning over.[/color]

I'd love to get a Dutch oven someday.

There's a way to cheat around that. If you have a very large pot, and fill it with boiling water, and place a smaller pot in the water, you can have the same effect.

XD I worked at a Bar and Grill...so I know a few things about food..not much but enough to make some yummy dishes.

Only I use that fat free cooking spray rather than butter like we used at this restaraunt *shiver*

I loooove making quesadillas... and I am a HUGE experimenter. XD My dishes always turn out good though...

I actually changed my family from hamburger spaghetti eaters to chicken or turkey spaghetti eaters. (sometimes they get lazy though and use hamburger which I CANT EAT! D:)

It also helps that I am a semi-vegetarian and i have to basically fend for myself most of the time. -_-;

I usually make tilappia and vegetables.

Oh and I loove making me some yummy california rolls. I usually make a big deal of it and make them for my friends and take them to school. (ahh I love working at a place where they let me use their fridge)

I actually changed my family from hamburger spaghetti eaters to chicken or turkey spaghetti eaters. (sometimes they get lazy though and use hamburger which I CANT EAT! D

When I make Hamburger Helper (which I try not to do too often, but it's quick and easy >.>), I use ground turkey. Not only is it a bit healthier, it's also cheaper. The texture is also better, I think.

I also put lots of extra stuff in my Hamburger Helper. Usually onions and red peppers, but sometimes I throw in other stuff too.

Ooh, and there's the wonder that is cumin. I love cumin. And curry powder!

AAHH CUMIN.. XD my mom uses that in her salsa... interesting stuff...as is aregano xD

I experiement with Ramen noodes LOTs There is nothing more discusting to me than PLAIN ramen noodles. So i throw in some veggies and maybe some chicken and just go crazy. XD I saw that one of my Christmas Presents is a book called 100 things you can do wirh Ramen Noodles I look forward to reading this XD.

Ever tried turkey burgers? My goodness those are an AMAZING alternative to beef. and Turkey sausage has about half the fat of pork sausage and still just as good, if not better

Ashley wrote:There's a way to cheat around that. If you have a very large pot, and fill it with boiling water, and place a smaller pot in the water, you can have the same effect.

I think you may be thinking of a double broiler there... to my knowledge a dutch oven is a thick cast iron pot used with hot coals for cooking soups and other foods in an outdoor enviroment.

actually mech, this is also a baking/roasting technique as well, the water surrounding the smaller vessel aids in evenly distributing heat throughout the bottom and lower sides of the smaller vessel which is also why this technique is used for the double boiler 'cus it aids in controlling the temperature when trying to melt chocolate or cheese or whatever

Grandma Pierson's Swedish Stroganoff (Not for the diet-conscious)

2 packages softened cream cheese or Neufchatel cheese
15 morel mushrooms, chopped
2/3 cup sour cream
2-3 lbs beef rump, cubed
Low-Sodium Soy Sauce
1/2 tsp Cumin
1/2 tsp sage
1/4 tsp thyme
1/3 tsp oregano
3 cloves garlic, chopped
2 packages noodles (Egg noodles or Rice vermicelli do)

1. Double boil cream cheese in pan until liquid. Add 1/8 cup milk at beginning to start the liqidation process
2. Sear beef on all sides. Add spices to soy sauce, stir briskly, then pour into pan. Soy sauce mixture should cover the bottom of the pan.
3. Cover and allow meat to cook for 10-15 minutes (20-25 minutes if meat is frozen).
4. Have chopped garlic and morel mushrooms ready to add to cream cheese sauce. Also add sour cream and stir.
5. After meat is thoroughly cooked, pour cream cheese sauce, garlic, and mushrooms into the pan with the beef. Mix and turn heat to medium-low. Cover.
6. Boil noodles in a pop of water (add LITE Salt to de-stick the noodles)
7. Take pan of stroganoff off the range and put it on a potholder. Let sit for 5 minutes or the length of time it takes to boil, then strain, then serve the noodles.
8. Bon Appetit.

I don't necessarily "like" to cook, but recently I have found it to be more interesting. We used to have a restaurant around here called "BD's: Mongolian Barbecue" where you picked your ingredients from what they had there ((plenty of meats, pasta, veggies, spices and sauces)) and then they cooked it. I loved that place, and pretty much everything I made came out pretty good. Which makes me kinda enjoy cooking, just not that whole... cooking part. So, the most I'll do to alot of stuff is throwing some random herbs/spices in there to see how it changes it.

One of the fun things I've learned to do with herbs and spices is to realize that a lot of recipes make use of a complimentary principle. That is, I've learned Rosemary is a great season to add to pork. Sage and beef. Thyme and poultry. There are some spices that just go great with other flavors, and after a while you can pick up on it. ^^

One of these days I want to have my own herb garden. I always have to use dried stuff because the fresh ones are really expensive at the store.

I'd like to have an herb garden someday, too. ^^

Yeah, yeah, most culinary people think fresh herbs are better--and they probably are--but dried herbs are certainly better than none at all. I think it's one of the rare cooking instances where substitution is a-okay for us normal people.

oh boy...I have a mean recipe for gyouza... (Japanese or chinese dumplings). And it's so easy...anybody want it?

I have a recipe for Casa Ole's green avacado dip.

You know what goes good together? Macaroni and cheese and tuna. It's been my basic staple for life in the dorms...Protein, dairy, and starches all in one bowl.

My family loves to cook.
One piece of advice.

Don't burn the spaghetti noodles, the pot, or your hand. (From friends experience at Culinary Class...)

mm this made me reaaally want to eat salmon rice casserole...but I'm the only one home