eonwe Aug 11, 2008





Lipstick Apathy









Unfunny Poster posted: Roasted Garlic Potatoes



Ingredients

3 pounds small red or white potatoes

1/4 cup good olive oil

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons minced garlic (6 cloves)

2 tablespoons minced fresh parsley



Directions

Preheat the oven to 400 degrees F.



Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.



Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.



Szcwczuk posted: Split Pea Soup



Ingredients

4 cups dried split peas

water

Ham on the bone

some thin sliced onions

some salt and pepper

Thin sliced potatoes, carports and celery.

1 palm full dried marjoram



Directions

In a large stock pot, cover peas with cold water and soak overnight.



Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.



Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.





I own a restaurant I guess I could post a lot of poo poo.



Hooded Reptile posted: Napa Cabbage Salad



Ingredients:



1 head napa cabbage

1 bunch minced green onions

1/3 cup butter

1 (3 ounce) package ramen noodles, broken

2 tablespoons sesame seeds



1 cup slivered almonds

1/4 cup cider vinegar

3/4 cup vegetable oil

1/2 cup white sugar

2 tablespoons soy sauce





Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.



Preheat oven to 350 degrees F (175 degrees C).



Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.



Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.



Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.



Preheat oven to 350 degrees F (175 degrees C).



Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.



Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.



Prep

15 m



Cook

15 m



Ready In

30 m



Hooded Reptile posted: I made this the other day, kind of pricey though,



Ingredients:



1 1/2 pounds kielbasa

3 cups chopped yellow onions (2 large onions)

2 cups chopped leeks, well cleaned (2 leeks, white parts only)

1/4 cup good olive oil

1 1/2 pounds small potatoes (red or white)

1 tablespoon kosher salt

1/2 tablespoon freshly ground black pepper

2 dozen littleneck clams, scrubbed

2 dozen steamer clams, scrubbed

2 pounds mussels, cleaned and debearded

1 1/2 pounds large shrimp, in the shell

3 (1 1/2 pound) lobsters

2 cups good dry white wine



Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.



Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.



Total Time:

1 hr

Prep:

30 min

Cook:

30 min



Yield:

6 to 8 servings



Level:

Intermediate



Unfunny Poster posted: Spring Rolls

3 c flour

1 1/2 c cornstarch

water

Roll very thin - or buy store bought wrappers





filling:

garlic crushed

onions - fried to brown

beef cube (Seasoning - Maggi)

Mix together





bean noodles - soaked 1 hour

grated carrots

grated cabbage

combine last 3 items and drain for 1 to 2 hours



Mix together:

Chicken, cut into small pieces

garlic powder

garlic onion mixture



Layer carrot mixture, chicken carrot

fold sides and roll from skinny to wide side.. Can use egg white to seal end.

Fry slightly, then bake until brown.



Sauce (aka Ha's Sauce*)



5 cloves garlic, chopped

2 T olive oil

saute in wok

add 1 c water (use to rinse out food processor of chopped garlic)

add to sauteed garlic in wok

add 1/2 c vinegar (to taste)

3 T Sesame Оil

3 T Soу Sauce

3 T Gold Label Seasoning Sauce

1 C sugar (to taste)

420 g tomato paste (Rosanova)

2 1/2 c water

stir and heat

Mix 2 T corn starch with 1/2 c water. Add to sauce

bring to a boil, stirring constantly

Add 1 T Sesame oil





*named after a Vietnamese lady who was my neighbor as a kid and gave my parents the recipe eonwe fucked around with this message at 22:10 on Oct 19, 2015