Galactica Watercooler Cook Book

GWC Community Geek Hobbies
#121

Here’s something for the slightly more adventurous. Duck proscuitto. My first batch was ready today. Absolutely fantastic.

Anyway, directions

  1. Purchase a duck breast, with skin on.
  2. Wash it thouroughly and dry it
  3. Put it in bowl or dish of some sort and cover in salt. Loads of salt, go nuts.
  4. Leave in the fridge for 24hrs.
  5. Wash the salt of and dry the duck breast.
  6. Wrap it in cheese cloth and hang it a fridge. It can’t touch anything other than the cloth. I used a mini fridge
  7. Wait 2 weeks
  8. Slice thinly
  9. Enjoy
  10. ???
  11. Profit!
#122

As a child of the upper Midwest, here is a great recipe for Beer Cheese Soup

INGREDIENTS
3/4 cup butter
3/4 cup milk
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced Vidalia onion
1/2 cup all-purpose King Arthur flour
1/2 teaspoon ground dry mustard
1 (14.5 ounce) can Swanson chicken broth
5 ounces shredded sharp, Vermont cheddar cheese
5 ounces shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 (12 fluid ounce) bottle of good, premium beer - (any good beer will do, I think I used Mich. Gold. Draft Light and it was good)

DIRECTIONS

In a large saucepan, melt butter over medium high heat.
Cook celery, carrots and onion in butter until onion is translucent.
Stir in flour and mustard to coat vegetables.
Pour in milk then chicken broth, stir well, and simmer until slightly thickened.
Puree mixture in a blender or food processor then return mixture to the pot.
When pureed mixture is hot, stir in Cheddar, Monterey Jack and Parmesan cheeses, a little at a time, alternately with the beer, until all are fully blended in and melted.
Serve while fresh and hot.

#123

And if you didn’t feel your arteries hardening with the soup, it is time for dessert.

Caramel Filled Rice Krispie Treats

8-9 Cups Rice Krispies
6 Tbsp butter
16 oz Marshmallows

50 Caramels
1/2 can Sweetened Condensed Milk
1/2 cup butter

Melt 6 Tbsp butter and marshmallows together. Stir in rice krispies. Divide mixture evenly between two buttered pans.

Melt caramels, sweetened condensed milk and 1/2 cup butter together and spread over one pan of rice krispies. Refridgerate for 30 minutes. Remove the second pan of rice krispies treats and place on top of the caramel layer.

If you want to make them a little more sinful you can try this too…

Chocolate Ganache (makes 1/3 cup… double or triple for larger amounts.

2 Tbsp Heavey Whipping Cream
1 Tbsp Butter
1/2 Cup (2 oz) chopped semisweet chocolate or chocolate chips
1/2 tsp Vanilla

Heat whipping cream and butter in small sauce pan over medium heat until butter mels and mixture boils, stirring frequently with wooden spoon. Remove saucepan from heat. Stir in chocolate and vanilla until mixture is smooth, returning to heat for 20-30 second intervals as needed to melt chocolate. Keep warm (ganache is semi firm at room temperature). Pour over the top of finished krispie treats, let cool.

Then proceed to nom nom nom…

#124

I must remember not to read this thread when hungry.

Here’s my famous Pizza:

Call American Pizza
Say, “Yeah, the usual.”*
Wait 30 to 45 minutes
Serve

*I told you it was famous.

#125

I just made my second batch of this soup in three days. It is super delicious.

http://www.cooks.com/rec/view/0,1838,158188-234192,00.html

CABBAGE AND POTATO SOUP

3 c. chicken broth or 1 (10 1/2 oz.) can chicken broth + 1 can water
2 c. chopped or shredded cabbage
3 med. potatoes, diced
2 or 3 slices bacon
1 c. chopped onion
3 tbsp. flour
3 c. milk
2 tsp. prepared mustard
3/4 tsp. Worcestershire sauce
Salt & pepper

Put broth in saucepan, add cabbage and potatoes. Simmer until vegetables are tender. Brown diced bacon in skillet. Add onions and cook until tender. Stir in flour, cook 2 or 3 minutes. Add milk and cook until thick. Add to vegetable mixture. Add mustard and Worcestershire sauce. Let simmer until flavors blend.

#126

For DefaultProphet, a super-simple basic mac 'n cheese recipe.

Ingredients

[ul]
[li]2 cups milk[/li][li]2 tablespoons all-purpose flour[/li][li]2 tablespoons butter[/li][li]1 yellow onion, medium dice[/li][li]whatever cheese you’ve got, at least a cup (two if you’ve got it)[/li][li]pasta of choice[/li][li]salt, spices of choice[/li][/ul]
Directions

[ol]
[li]Boil water in a large pot. Once boiling, add a good bit of salt and pasta. Cook pasta per box instructions (while continuing work on the sauce). Drain and set aside.[/li][li]Melt one tablespoon of the butter in a large saute (or fry) pan over medium heat.[/li][li]Add the diced onion and sautee until translucent (a couple of minutes)[/li][li]Add remaining two tablespoons of butter and reduce heat to medium-low.[/li][li]When the butter’s melted, add the flour and mix thoroughly to form a slightly watery paste-like substance (known as a white roux). Allow it to bubble for a minute or so, but don’t burn it.[/li][li]Add the milk and whisk thoroughly to evenly distribute the roux throughout the milk.[/li][li]Increase heat to medium-high and stir constantly. When the milk begins to bubble, it’ll thicken.[/li][li]Reduce heat to medium. Add your cheese and stir to incorporate. The sauce will smooth out as the cheese melts.[/li][li]Salt/season to taste.[/li][li]Add pasta and mix.[/li][/ol]
Suggestions

[ul]
[li]If you want anything else in the mac 'n cheese like mushrooms, ham, sausage, peas – pretty much whatever the hell turns you on – just warm them (or cook them in a separate pan in the case of ham or mushrooms) and add them during step 9 above.[/li][li]The classic recipe usually calls for about 1/3 parmesan and 2/3 cheddar cheese. It’ll work with just about anything you’ve got though. I keep a big block of parmesan and a big block of extra-sharp cheddar (from Costco) around, so that’s what I usually use. Don’t worry about grating it small – even the parmesan will melt right in. Just use the standard medium-size holes on the grater.[/li][li]If you want a kick, add one (or more, depending on your kickitude) chipotle pepper, seeded and minced along with some of the adobo sauce from the can.[/li][/ul]
Enjoy, man. And free thyself from the boxed crap. :slight_smile:

#127

Holy crud - I’m waaaaay behind on coordinating the cookbook. :smiley: I’ll be working on it and once I get a draft done, I’ll put it out here somewhere for perusal!

#128

Tried this madamruppy. Yummy! Thanks!!

#129

I used
1.5 lbs boneless skinless chicken thighs, cut into bite sized pieces
1.5 T butter or oil (for sauteing, so whichever you prefer)
6 T curry powder
1 c diced onion
1 c diced bell pepper (I used red, green, and yellow)
1 14oz can garbanzo beans
1 30 oz can diced tomatoes
1/2 a head cauliflower
1 c water (you may need more or less for consistency)
salt to taste

Heat the butter or oil in a heavy-bottomed pot. Add onion and pepper, saute until soft. Add curry powder and stir to coat. Let cook for a moment. Add chicken stirring to coat, and brown chicken pieces. Add rest of ingredients except salt. Simmer for 45 min to an hour until chicken and cauliflower are cooked through and sauce is thickened. Add salt to taste. Serve over steamed or basmati rice.

4-6 servings

I tried to pack it with commonly-used-in-curry veggies, and as a result, each serving has 6 (9 for 1/4 recipe) g of fiber. It’s very low in fat, with only 4 (6 for 1/4 recipe) g per serving (less if you sub in breasts for thighs). And it comes in at around 290 (435 for 1/4 recipe) cal per serving.

#130

This is easy and I have yet to meet anyone that didn’t like it…A LOT!

1 8oz package Philly cream cheese
1 lb bulk sausage. ( I have made it with hot Italian, mild Italian and reg breakfast sausage. its all good.) usually buy the jimmy dean 1 lb package (tube)
1 can Ro*Tel (diced tomatoes and green chilies)

Method-
cook sausage in a pan until no longer pink. add cream cheese and can of Ro*Tel. heat through until dip consistency. Serve with Tortilla’s (or whatever)

I have a small crock pot that I put this in to keep it warm.

Some people have had an issue with finding the Ro*Tel so here is a pic.

Enjoy…

#131

Carl’s Apple Pie.

#132

Here are a couple cold weather recipes for those of you in colder climates than Central Florida right now :stuck_out_tongue:

Cheese Soup
Ingredients
1 Quart, Chicken Broth
3 Potatoes
3 Carrots
1 Small Onion
2 Tablespoons, Parsley Flakes
1 Bag, Mixed Vegetables
2 Cans, Cream of Chicken Soup
1 lb, Velveeta Cheese

Preparation Instructions
Chop up the potatoes, carrots, and onions.
Dump the chicken broth and those vegetables into a pot.
Cook until the vegetables are tender.
Add the mixed vegetables and parsley flakes.
Cook until the mixed vegetables are tender
Cut the cheese into smaller chunks
Turn off the heat and add the cream of chicken soup and cheese.
Stir until the cheese is fully melted.
Reheat and serve.
Best served with oyster crackers.

Calico Beans
Ingredients
1 Can, Pork & Beans
1 Can, Kidney Beans
1 Can, Butter Beans
3 Slices, Bacon
1 lb, Ground Beef or Pork
1/2 Onion
1 Teaspoon, Dry Mustard
1 Teaspoon, Salt
2 Tablespoon, Vinegar
1/2 Cup, Ketchup or Barbecue Sauce
3/4 Cup, Brown Sugar
Pepper to taste

Preparation Instructions
Brown the bacon and ground meat
Chop the onion
Mix all ingredients
Cook in a crock pot at low heat until hot.

#133

Okay, why haven’t I really checked this thread out before? I am making something from here today!! :smiley: Nom!

#134

Food porn! YUM! :smiley:

#135

I’ve made this for my family before and they LOVE it.

#136

Seafood Stew from Food Network

http://www.foodnetwork.com/recipes/ina-garten/seafood-stew-recipe/index.html

Made this on Friday night and it is excellent! We didn’t use the fennel bulb or the Pernod, because we’re not fans of the fennel/anise type flavors. We were also about a cup shy of all the seafood/fish stock needed, so we made up the difference with vegetable stock.

Last thing (I promise!), when it comes to the fish, I think there’s room for experimentation. The bass we bought was awesome, but expensive. The halibut ended up being too tough for my tastes and I don’t know if that was a cooking or quality issue. Next time I think I’ll try cod instead of halibut. Calamari would probably also be amazing!

#137

I will post recpies later but this is what i are for dinner.

Baked Salmon with a Tarragon Shrimp sauce, Asparagus and Goats Cheese Risotto and Baconed Broccoli. Its a good time in my mouth tonight.

#138

After some debate, I’ve decided this is the most appropriate place for this post. I came across a blog post detailing an awesome Sci-Fi themed dinner party featuring Gagh, Slurm, Soylent Green and more. The highlight (for me)… a Roast Chestbuster!

Enjoy!

#139

I was admiring that blog post this weekend! What I want to know is… how was everybody still conscious after drinking all that? Just wow.

#140

So I made me some Gumbo tonight. Gotta say it was the best thing i have cooked. I was super happy with it.

Ingredients:

1 Shallot
1 Med Spanish Onion
3 Tbl Butter
3 Tbl all purpose flour
8 oz Bay Scallops
8 oz White Shrimp (peeled and deveined)
8 oz Orange Roughy
8 oz Andouille Sausage
10 oz Okra
1 1/2 C of Tomato Puree (I only had Tomato Sauce and Tomato paste which i whisked together one can of sauce with a half a can of paste)
4 C of Fish Stock
approx 2 tbl Cajun seasoning
approx 2 tbl Saltys Blackening seasoning
approx 2 tbl Old Bay
1 Tbl crushed Red Pepper

Directions

[ol]
[li]Finely chop Shallots and Onions
[/li][li]Heat butter in a large stock pot
[/li][li]Add onions and shallots and saute over a medium heat until onions are translucent (approx 10 minutes)
[/li][li]add flour and whisk into onions and shallots
[/li][li]Add fish stock turn up heat to med-hi
[/li][li]Add Tomato Puree
[/li][li]cut the shrimp in half
[/li][li]Half the sausage lengthwise then cut slice into half moons
[/li][li]cut fish into cubes
[/li][li]Add shrimp, scallops, and sausage into the fish stock
[/li][li]Clean and cut the okra
[/li][li]Add okra and fish to gumbo
[/li][li]add seasoning
[/li][li]Turn down heat and simmer for approx 20 minutes
[/li][/ol]

Serve over rice and top with some fresh chopped parsley and a dash of chili powder.