Post some good recipes here!

[Simon]

Alfredo sauce, for 2-4 people, by IchoTolot and me.

150 g butter
200 g sour cream
200 g hard cheese (Gruyere or Parmesan)
50 g parsely
1-2 cloves of garlic

Put pot on hot stove, melt butter and sour cream inside. Shred the cheese and garlic, the finer the better, and dump into pot. Cook for a few minutes until reasonably homogenous. Hack the parsley, dump into pot, simmer for 1 minute at most.

We tried with 400 ml whippable cream and 250 g butter, but that sauce became too much and too soft. The original recipe demanded 1/4 cup of butter, but we were confused about the archaic American stone age units and, in self-defense, included the maximum amount of butter we had.

-- Simon

[Colorful Arty]

1/4th of a cup = 4tbl = half a stick of butter.

[Simon]

1/4th of a cup = 4tbl = half a stick of butter.

Those are still non-SI units and depend on culture.



Cat pan

Serves 2 people. This has nothing to do with cats. Reason behind the name: If you fry many vegetables together and serve it with rice, I call it a guinea pig pan. Cats wouldn't eat vegetables, therefore this dish has extra meat.

• 400 g potatoes
  
• 400 g beef filet
  
• 40 ml soy sauce
  
• 2.5 bell peppers
  
• 2 small onions
  
• 1 eggplant
  
• 1 hot pepper (We put only 1/3 hot pepper and don't know how 1 will taste. Simon assumes that 1 is good. Forestidia warns that we shouldn't assume anything.)
  
• rosemary (for the meat)
  
• vegetable powder (From this powder, you could make consommé. I use it as a universal spice instead. I call this spice "soup" even in its powder form.)
  

Boil potatoes.

Cut and fry everything else. You can fry it in butter first and add the soy sauce later. The eggplant looks big, but will shrink while frying.

-- Simon

[Proxima]

I admit I had to look this up, which isn't great considering I may have to teach this to kids at some point

1 cup = 0.5 pint = 2.36 x 10^-4 m^3

[Colorful Arty]

That sounds delicious, except I would substitute the eggplant with zucchini. Eggplant is nasty to my taste buds.

[SQron188]

Tzatziki sauce


This is a yoghurt-based garlic sauce which is simple to make and fits with meats, vegetables, bread, maybe more!

Ingredients (for 2 people - a good amount of sauce for most dishes):

• 400 g Greek yoghurt
• 200 g cucumber (it amounts to an average slicing cucumber)
• 1/2 clove of garlic
• ~1/2 tbsp olive oil
• salt & pepper

Instructions:

• Rinse, peel, slice lengthwise and remove the seeds of the cucumber.
  
• Grate the cucumber on a fine grater.
• Crush/press/dice the garlic.
• Combine cucumbers and garlic with yoghurt, salt and pepper in a bowl, mixing thoroughly.
• Drizzle with olive oil when serving.

et voilà

[Simon]

substitute the eggplant with zucchini.

Right, these vegetable pans work great with zucchini instead of eggplant. Either fills the volume well. The exact recipe is different every time; the day after, I had a variant with zucchini indeed.

-- Simon

[Supersalmas2]

Thank you guys !

I find some good recipes here !

[Colorful Arty]

I'm here to revive this thread, with my specialty dish: homemade calzone! This is surprisingly simple to make, and will astound your friends! Also, it's versatile, so you can add whatever filling you want.

Crust Ingredients:

• 1 1/4 cups of lukewarm water
• 2 1/4 tsp. dry active yeast
• 1 tsp. sugar
• 3 1/2 cups white flour
• 2 tsp. salt
• 3 tbl. olive oil

Filling ingredients (feel free to experiment)

• 2 cups finely chopped spinach
• Shredded mozzarella cheese
• Pepperoni slices
• Salt and pepper to taste

Lightly whisk the water, yeast, and sugar together in a bowl, cover, and leave to rest for 30 minutes.

Mix the flour, salt, and olive oil into the rested dough. I recommend using a fork to initially mix, and then use your hands to knead the rest together. The dough should be slightly sticky, but not getting stuck on your hands a great deal. If the dough is too wet, add more flour. If the dough is too dry and cracking even after a lot of kneading, add a bit more oil or water. Once the dough is kneaded, cover for at least 2 or 3 hours.

Once risen, sprinkle some flour on a countertop and roll the dough out. The dough should be slightly longer than wide (roughly a 3:2 or 2:1 ratio) and not too thick. Once rolled out, add your toppings. I add three or four rows of pepperoni going lengthwise up the dough, making sure to leave a good 1-1.5 inch uncovered at the ends. Cover the pepperoni with cheese and cover the chesse with the chopped spinach. Sprinkle some salt and pepper on top. Next, fold the four uncovered sides over the toppings, starting with the wide sides, and then the narrow ends. Crimp the overlapping edges to prevent leaks in the over. Now, pick up the calzone, flip it upside-down and put it on a pan. Brush with olive oil and cover it with a towel for about 30 minutes.

Cook in the oven for roughly 30 minutes at 400 degrees F. It should be brown on the top. Put it on a rack and let it cool for 10 minutes. Slice with a serrated knife and enjoy! You can dip it in a sauce of your choice as well if you desire!

[Forestidia86]

Two soup recipes:

1) Classical vegetable soup with beef

For 1 person or more (depending if full meal or only as appetizer)

Ingredients:

1 leek
3 big carrots
1 bunch of spring onions
150-200g potatoes
1 small parsnip
1 small piece of celery root
1 onion
150-200g tender beef filet
a bit of marjoram
vegetable power for soups
a bunch of parsley

Cut the vegetables and meat. Pre-fry the meat and onion a bit in the pot and then fill it with approx 750 ml water. Put the vegetable power (according to the recommended amount for this much water), the cut vegetables apart from parsley and marjoram in the pot.
Cook it for approx 40 minutes. Then put the parsley in and cook for another approx 5 minutes.

2) Leek-Blucoli cream soup with ham cubes

For 2 persons or more (depending if full meal or only as appetizer)

Ingredients:

2 leek
1 bunch of spring onions
1 small cauliflower
1 small broccoli
approx. 100g ham cubes
200g cream
a bit of marjoram
vegetable power for soups

Cut the vegetables. Pre-fry the ham a bit in the pot and then fill it with approx 750 ml water. Put the vegetable power (according to the recommended amount for this much water), cream, the cut vegetables and marjoram in the pot.
Cook it for approx 45 minutes.

[Forestidia86]

Potato-carrot soup with sausages

For 2 persons or more (depending if full meal or only as appetizer)

Ingredients:

1 leek
approx. 350g potatoes
3 carrots
1 small piece of celery root
3 sausages (sth. like frankfurter or wienerwurst)
a bunch of chives
a bunch of parsley
approx 50g of cream cheese with herbs
a bit of marjoram
vegetable power for soups

Cut the vegetables and sausages. Pre-fry the sausages a bit in the pot and then fill it with approx 650 ml water. Put the vegetable power (according to the recommended amount for this much water), cream cheese, the cut vegetables apart from parsley and marjoram in the pot.
Cook it for approx 40 minutes. Put the parsley in in the pot. Cook for approx another 5 minutes.

[mobius]

PANCAKES

This sounds like a very simple recipe but these pancakes which I just tried for the first time were amazing.


    1 & 1/2 cups all-purpose flour
    3 & 1/2 teaspoons baking powder
    1 teaspoon salt
    1 tablespoon white sugar

    1 & 1/4 cups milk
    1 egg
    3 tablespoons butter, melted
   
   
-In a large bowl, sift together the flour, baking powder, salt and sugar.

-Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

-Heat a lightly oiled (or buttered) griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

makes 5-6 pancakes depending on how big you make them.

[mobius]

my mom made this since I was very young and imo it's by far the best beans/chili type of thing ever.

https://www.justapinch.com/recipes/main-course/other-main-course/chuck-wagon-beans.html

[Forestidia86]

Pasta with Feta-Tomato sauce for 1 person (for two persons just double):

approx. 75g-100g penne pasta
approx. 75g-125g small tomatoes (e.g. cherry tomatoes, diam. ca. 3cm)
approx. 70g tomato paste (double concentrated/concentration 28%-30%)
approx. 75g-100g feta cheese
1 (small) onion
spices as one wishes for the taste of the sauce (e.g. vegetable powder, herbs of Provence, olive oil, salt, pepper etc.)

Cook the pasta as you wish for consistency.

Sauce:
Cut tomatoes in quarters or eighths, cut the onions and feta into cubes or small pieces. Put butter or equivalent into the pot for the sauce and after it is melted a bit put tomatoes and onions into that pot. You can already add salt and pepper if you want to. Stir and cook/fry for a while until it gets watery then add the feta cheese and stir until it es melted. Then add the tomato paste, spices and further add that amount of water that creates the desired consistency for the sauce. Stir until everything is well mixed and has the desired consistency.