Post your kickass recipes here!

[Abraham Smashington]

Preheat oven to 400 degrees.

Mix breadcrumbs and half of the grated reggiano into a shallow container.

Warm 6 tbsp olive oil in the bottom of a skillet, and add the minced garlic. Cook until light brown.

Quickly plop the chicken breasts into the oil/garlic (Coat both sides), then drop them into the breadcrumb/reggiano mixture, coating them evenly with the mix. Repeat if you want thicker breading.

Place coated chicken boobs on a cookie sheet/pan and throw them in the oven for 20 minutes. Flip them after 20 minutes and cook for an additional 10 minutes.

Stupid question, so after the garlic is browned and you coat these bitches in crumbs, do you just place them on tinfoil on a cookie sheet? Like I looked at Billy's picture and it looks like he cooked them in a glass pan. I'm really ripped up at the moment and want to make sure I don't fuck these up ahha.

[Shit Dickface]

Either/or! I just use tinfoil on a cookie sheet because I'm a lazy fuck who doesn't like doing dishes if I don't have to.

[Matt]

Either/or! I just use tinfoil on a cookie sheet because I'm a lazy fuck who doesn't like doing dishes if I don't have to.

THIS right here. I always place a sheet of tinfoil on the baking sheet when I cook. It makes the cleanup a snap: crinkle crinkle stuff DONE, 10 seconds.

[Shit Dickface]

Plus I usually just cook on tinfoil, drain, wrap, throw in the fridge so that I can take it to work. The chicken parm is pretty much the only dish I use it for where I just use it for cleanup instead of storage.

[V]

I have a few vegetarian recipes that I occasionally make for hippie women that spend the night. This one is perhaps the most requested.

Black Bean And Eggplant Chili

Ingredients:
1 1/2 pounds eggplant, unpeeled, stemmed,
and cut into 1-inch cubes
salt for sprinkling the eggplant plus additional to taste
15 dried red chilies (about 3 ounces)
3 cups water
1/4 cup extra-virgin olive oil
1 small red onion, finely minced
4 garlic cloves, minced
28-ounce can plum tomatoes, drained and chopped
1/2 tablespoon ground coriander
1/2 teaspoon ground cumin
1 bay leaf
2 cups cooked black beans

1. Place the eggplant cubes in a strainer and sprinkle generously with salt. Let stand for 1 hour and pat dry with paper towels.
2. Simmer the chilies and the 3 cups of water in a large saucepan for 20 minutes. Puree the chilies and the liquid, in batches, in a blender until very smooth. Force the puree through a fine sieve and discard any solid pieces.
3. Heat the oil in a large, heavy Dutch Oven or pot over moderately high heat. Add eggplant and cook, stirring, until almost tender, about 4 minutes. Remove eggplant and set aside. Add onions and garlic to the same Dutch oven, adding more oil if necessary, and cook, stirring, for 4 minutes.
4. Add tomatoes, ground coriander, cumin, bay leaf, eggplant, and chili purée, and simmer 5 minutes.
5. Add beans, and simmer over moderate heat for 15 minutes. Season to taste with salt. Remove the bay leaf. Place in bowls and top with cheese, onions, and cilantro.

[IggytheBorg]

Fuck, he even makes the reason for cooking vegetarian sound cool.

[V]

Bacon Mushroom Swiss Meatloaf

12 ounces chopped raw bacon
1 small white onion, chopped
5 button mushrooms, chopped
1 1/2 pounds extra-lean ground beef
1 egg
1/4 cup evaporated milk
6 ounces shredded Swiss cheese, divided
1/2 cup Quaker oats

Preheat oven to 350 degrees F.

Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.

In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in Quaker oats, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.

Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

Nom.

[Lisa]

NOM!.

Fixed.

[Ed Hocken]

I thought I might need a baking pan for this. But then I realize I have glass baking dishes.

THIS NEEDS TO BE MADE NOW!

[Howard]

Never thought of using oats in meatloaf. Usually use Howard's homemade breadcrumbs. Hmm. Might have to try.

[V]

DIS NEEDZ TO BE MAID NAO!

fixed...

[Shit Dickface]

YES. Always use oats.

[Howard]

Curious. I always go with a 50/50 blend on the meat. 50% ground pork and 50% ground sirloin. Occasionally I'll throw in some ground turkey or lamb. Never have gone with 100% one meat. Who else goes that route?

[Howard]

YES. Always use oats.

Howard's homemade bread crumbs are all kinds of awesome. Day old bread, liberally doused with butter, garlic and various herbs. Toasted/baked and then ground up/crumbled. Still, oats definitely are intriguing.

[V]

Oats bind better than bread crumbs...