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The Braindead Oven We love to eat. You love to eat. Let's talk about food here!

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  #21  
Old 07-22-2009, 09:57 AM
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Don't worry about it Rob, it looks fine. Besides, you wouldn't even want to see how I live.
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  #22  
Old 07-22-2009, 10:14 AM
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My Salmon Recipe:

In a bowl, add and mix the following:
- 1 part dijon mustard
- 1 part honey
- 1 part melted butter

Thoroughly coat your salmon filets (tops and sides) with the honey mustard mixture.
Cover the fish with bread crumbs (store bought works fine).
Cover the breadcrumbed fish with crushed walnuts.
Add a sprig of dill on top of each filet.

Bake at 350 degrees for around 18 minutes or so.

Enjoy!

I've converted salmon haters with this recipe.
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  #23  
Old 07-22-2009, 10:17 AM
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Yum! That sounds tasty!
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  #24  
Old 07-22-2009, 10:26 AM
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I'll add that I've used that same recipe on almost every variety of salmon and it works perfectly. It tastes particularly awesome on Red salmon, though.
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  #25  
Old 07-24-2009, 08:14 PM
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Neopolitan Beef Pie

1 1/2 lb. ground beef
1 can (8 oz.) tomato sauce
1/4 c. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
2 pkg. refrigerator crescent rolls
3 eggs
3/4 c. parmesan cheese
1 medium onion, thinly sliced
6 slices mild cheese (Velveeta)
1 tbsp. water

Brown beef, drain. Remove from heat, stir in tomato sauce, parsley, salt & pepper. Set aside. Use 1 pkg. rolls to form bottom crust in large pie pan. Combine 2 eggs and 1 egg white (reserve yolk) with parmesan cheese. Spread 1/2 over dough. Top with beef mixture. Place onion slices and cheese slices over beef. Spread remaining egg mixture over cheese. Mix reserved egg yolk with water. Brush pastry edge & place crust made from other pkg. of rolls over top. Seal & cut steam vents. Brush with remaining yolk mixture & bake at 350 degrees for 1 hour.

(Can be frozen)
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  #26  
Old 07-24-2009, 09:15 PM
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Quote:
Originally Posted by Judas Booth View Post
I'll add that I've used that same recipe on almost every variety of salmon and it works perfectly. It tastes particularly awesome on Red salmon, though.
Thanks, gonna try that this weekend! I usually just bake, blacken, or poach mine in white wine with dill.
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  #27  
Old 07-27-2009, 08:01 AM
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Quote:
Originally Posted by Jake View Post
Thanks, gonna try that this weekend! I usually just bake, blacken, or poach mine in white wine with dill.
How was it? Also, what kind of salmon did you use?
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  #28  
Old 07-27-2009, 10:51 AM
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Ain't done shit with it! Going to try it later on this week, I swear!
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  #29  
Old 01-25-2010, 09:54 AM
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Easy red sauce for drunks:

  • 2 bottles of Prego (or your favorite plain red sauce) traditional
  • 1 lb of hot susauge
  • 1 box of sliced (or whole and then you'd slice them) mushrooms
  • half of a white onion
  • 1 shallot
  • red wine
  • minced garlic
  • 1 can of diced tomatoes
  • seasoning (basil, salt, pepper, red pepper flakes, whatever you want)
Get a decent sized pot and pour 1 bottle of redsauce in. Then open and drain the tomatoes and pour those bitches in. Then pour the other bottle on top. Brown your sausage in a skillet. Add some minced garlic about half way through along with some red pepper flakes. Once done, transfer sausage in to the pot with the sauce, keep any fat that may be left in the pan. Dice up your half of an onion and cook it in the fat from the sausage. About half way through (you want it to be translucent) add the diced shallot (the shallot will burn if you add it too soon). Once both the onion and shallot are cooked down (but not caramalized and not crunchy still) add to the pot.

Toss your mushrooms right back in to the pan, add a touch of olive oil and and some butter. Season with salt and pepper and cook until they are ready to go. Usually only a few mins. Taste them and cook them until you dig on them. Once done, add to the pot. Add some red wine to the pot (use as much as you'd like. I use a few splashes for color) Add basil, some salt and any other spices and fold the ingredients in. Then bring to a boil and let simmer until you want to eat it. Stir it everyonce in awhile. We cooked our sauce and let it simmer for about 2 hours last night until we were hungry.
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  #30  
Old 01-25-2010, 09:14 PM
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Supposed to make chicken parmesan Friday night. Anyone got a recipe to try?
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  #31  
Old 01-25-2010, 09:41 PM
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-However many boneless skinless chicken breasts you need
-Italian Breadcrumbs (I use Progresso brand)
-A hunk of parmigiano reggiano (grate off half)
-Mozzarella cheese
-Olive oil
-Minced garlic cloves (to taste)
-A carton of Pomi Marinara if you're a lazy piece of shit like myself, or make your own.

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.

Warm up the marinara sauce in a saucepan, pour over breasts once cooked, and sprinkle the rest of the grated reggiano and a half-handful of mozzarella. Bake for an additional 5 minutes or until the cheese is melted.

Serve with sauteed spinach, broccolini, or pasta al dente. I'm not going to add the instructions for pasta al dente because I'm assuming that whoever uses this recipe isn't a retard who doesn't pasta.

Eat it.
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  #32  
Old 01-25-2010, 09:56 PM
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yum.
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Old 01-26-2010, 02:38 PM
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Baked Ziti: The Heart Clogger Edition

Ingredients;
  • 1 box of rigatoni
  • Garlic Powder
  • Salt
  • Olive Oil
  • Lawry’s Seasoning Salt
  • ½ Clove of Garlic
  • ¼ White Onion
  • 2 lbs. ground beef (80/20)
  • 1 Jar of Pasta Sauce (Rinaldi Three Cheese is Good)
  • 8 slices of provolone cheese
  • 2 Cups of Mozzarella
  • 15 oz. Ricotta Cheese
  • 1 ½ cup of shredded parmesan, asiago and Romano cheese (DiGiorno makes one)

Cooking
  • Set water to boil, add in salt
  • Chop the garlic and the onion, doesn’t have to be too small, so just a quick chopping is fine
  • Once water comes to a boil add in Rigatoni, should take about 10 mins to get them al dente
  • Add some olive oil to a sauce pan, once hot drop in the chopped garlic and onion stir occasionally
  • Once the garlic and onion are nice and cooked, add in the ground beef, also season with Lawry’s salt and garlic powder to your taste
  • Once meat is about half way cooked, start the sauce in a separate pan. Add the jar of pasta sauce. Once you’ve scraped all the sauce add about a ¼ of the jar of water and add to the sauce. Throw in some of the three cheese mix and a handful of mozzarella. Also add garlic salt if you like. Keep on low temp and keep stirring so it doesn’t stick….
  • Once meat is thoroughly cooked add it to the red sauce, straining the grease. Keep stirring.
  • At this time the pasta should be close to done. Strain the pasta, but DO NOT rinse.
  • Prep 4 qt. baking dish with a quick spay of Pam, then sauce the bottom of the dish.
  • Begin to layer the rigatoni, once you have a good layer of pasta add some mozzarella, then add a thick layer of sauce. On top of the sauce layer; ricotta, mozzarella, and the three cheese blend then cover with provolone. Repeat this for a second layer.
  • Put in the oven at 350 for 20-30 mins…
  • Pull it out and serve with some red wine
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Old 01-26-2010, 02:39 PM
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Oh yeah, you saw the pics, so you should have an idea of what it should look like.
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Old 01-26-2010, 03:23 PM
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Matt's curried lentils (an awesome side dish that goes with anything)

1 cup red lentils
1 jar spaghetti sauce (any)
curry powder
coconut milk

Cook the lentils in hot/boiling water. I typically put one cup of lentils in 3.5 cups of boiling water and reduce the temp to a simmer. Let it cook for about 15-18 minutes or until done.

Rinse thoroughly. Get as much of the water out as you can.

Mix the lentils with a jar of spaghetti sauce, put in a ton of curry powder, and stir. Let it cook for a bit. After a while, taste it. Add in some coconut milk to cut the curry taste (as much as you want/need. it doesn't take a lot of coconut milk) and continue to let it simmer.

Serve what you want and refrigerate the rest.

It's an AWESOME, AWESOME side dish.
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Old 01-26-2010, 04:06 PM
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No Bake Cookies!

I've been eating these damn things since I was young..... so good!



Ingredients

  • 1 3/4 cups white sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup crunchy peanut butter
  • 3 cups quick-cooking oats
  • 1 teaspoon vanilla extract

Directions

  1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
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Old 01-26-2010, 08:53 PM
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Quote:
Originally Posted by ScooterLaBeef View Post
No Bake Cookies!

I've been eating these damn things since I was young..... so good!



Ingredients

  • 1 3/4 cups white sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup crunchy peanut butter
  • 3 cups quick-cooking oats
  • 1 teaspoon vanilla extract

Directions

  1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
I fucking LOVE those things.
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Old 01-28-2010, 09:08 PM
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Got the inspiration for this from "Polish Heritage Cookery". It's a traditional sauerkraut stew called bigos.

Rinse & drain 2 quart bags of sauerkraut.

Cook 1/2 lb (or more) of london broil or stew meat, cut into small pieces, in 2 cups beef broth. Add to the sauerkraut in a large pot.

Dice 1/2 ring of smoked Polish Kielbasa (the real stuff, not that Hillshire farms crap), and fry in 1 tablespoon of butter until slightly browned. Add the kielbasa (but retain the fat) to the kraut.

In the fat rendered from the kraut, add 1 tablespoon of flour and saute until slightly browned. Add 1 small chopped onion & cook until translucent. Add that to the pot o' kraut as well.

Simmer the whole shmear for about an hour.

Serve with buttered rye bread.
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Old 01-29-2010, 08:07 AM
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Wow, does THAT sound good, Iggy. I'm going to try that one soon, maybe even Sunday.
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  #40  
Old 01-29-2010, 08:09 AM
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Can't do sauerkraut. Hate it so much. My parents used to cook giant batches of the stuff (same with the rest of the family, damn Germans) when I was a kid. The smell is horrible and I don't think I've had it since I was like 8. *shudder*

Everything else sounds good though haha.
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