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Hylians thread about pizza gave me the idea to create a thread which is solely for the sake of posting your favourite recipes.

I'll make a start with a recipe for homemade pizza. I'll use the metric system for the amount of the ingredients you'll need.

For 4 Persons (moderate eaters), you'll need:

For the pizza dough:

- 1 cube of yeast (ca. 20 grams)
- about 200 ml of water (to get an very special, "airy" dough, use sparkly mineral water)
- 300 grams of wheat
- a little bit of wheat so the dough won't stick on the table when you roll it out
- 2 normal spoons of olive oil for the doug
- 1 coffee spoon of salt

Put the wheat in a bowl. Add the water, olive oil, salt and the yeast -> mix and knead it until you got a nice dough. Then cover the bowl with the dough with a damp cloth and let it rest for at least an hour. When you let the dough rest, you can prepare the sauce for the topping:

For the topping:

tomato sauce. Okay, here's my recipe for my "special tomato sauce:

- 4 fresh tomatoes
- 1 onion
- 2 cloves of garlic
- salt, pepper, basilicum
- 2 normal spoons of tomatoe puree
- 2 normal spoons of olive oil

Other toppings:

- 300 gram Mozarella cheese
- 100 gram ham
- 100 gram mushrooms
- 1 peperoni
- 1/2 onion
- 1 thinly sliced Tomato without the "inards" (you know, the wet and messy thing on the inside of a tomato...)
- whatever you like

Dice the onion, the garlic and the tomatoes. Heat the olive oil in a pot. Add the onions and the garlic, let it cook for about a minute or two. Then add the tomatoes. Let it cook until it "looses some water". Then add the salt, pepper and basilicum and mix everything. Let it cook for another 4 or 5 minutes, add the tomatoe puree. Let it cook for the minutes on reduced heat, then take it of the fire and let the sauce cool down. (btw, this sauce is also delicious for pasta).

After the dough is ready, disperse a little bit of wheat on a clean and flat surface. Make a nice, flat form out of the dough (about 5 mm thick).

Then apply the now cool tomato sauce and the rest of the toppings. Remember to apply the mozarella as last, otherwise your other toppings will get too dark and burnt.

Pre-heat the oven to about 230-250 ° C, with heat from above and below.

Put the pizza in the middle level of the oven, let it cook for about 20 to 30 min... (always keep a watchful eye on your pizza: depending on the oven and the amount of toppings it can take longer or shorter.)

Enjoy your own pizza.

If you don't have the time to make your own dough, pre-manufactured dough from the supermarket will do also.

Figured you would post something like that.
Why don`t you use flesh tomatoes ? That way you don`t have to bother with the inards.

chris said:

Figured you would post something like that.
Why don`t you use flesh tomatoes ? That way you don`t have to bother with the inards.

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One simple reason: For the taste. The flesh tomatoes I can buy in my favourite supermarkets are hors-sol, and grown on an industrial level. They sure are big, with allmost no watery inards. But they taste like... Nothing.

Are they from holland ?

I thought "flesh tomato" was a joke about Chinese.

Usualy from Switzerland. I try to buy as little imported food as possible.

Here's a sweet Finnish desert I may have mentioned once or twice:

Rahka
(for 3-4)

- 10 oz (2dl) of cream
- 10 oz (2dl) of curds (NOT cheese curds, you Canadian-inclined)
- 3 table spoons of sugar
- 1/2-1 liter of berries (recommendation: strawberries, blueberries, raspberries - or a mixture)

1. Take a large bowl and add cream.
2. Whip the cream into a thick foam, like the kind you would use when icing a cake.
3. Add the curds and sugar and whip them into the mix, preferably with an electric blender so you get a nice, even mix.
4. Add the berries into the mix and stir by hand (using a blender shreds the berries). Make sure the berries are clean, and preferably fresh. Stir until the berries are thoroughly mixed into the concoction.
5. Cover the bowl and let it sit in the fridge for about an hour.
6. Serve cold.

North_Ranger said:

*snip*
6. Serve cold.

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"Revenge is a dish best served cold."

Sorry NR to mutilate your post, but I had to bring this quote. Btw., sounds delicious your dessert, have to try it one day.

Here's another recipe:

Lazy ass Chicken Wings

You'll need:

- As many chicken wings you intend to eat
- normal mustard
- paprika powder
- Pepper
- Salt

Pre-heat the oven to 230° C, use heat from above and below.
Marinade the chicken wings on both sides with mustard. Be generous, the wings have to be completely covered with the mustards. Apply the paprika powder on both sides. The chicken wings should turn from yellow to red. Apply salt and pepper.

Use some wax-paper (or how do you call those oven-paper-sheets?). Put the chicken wings in the middle leven in the oven.

Cook the wings for 30 min.

Profit!

(Actually, this is the semi-lazy ass method... The lazy ass method would be to order chicken wings at your local food delivery... ^^)

You crazy people with your grams and Celcius!

www.foodgawker.com

This is where I get most of my new recipes. I will post some of my favorite recipes later, when I'm done with lesson plans.

I had a crazy pizza idea this weekend and it turned out well. Sounds strange at first but it works. Cook several bratwurst and slice thinly. Spread spicy brown mustard on the pizza crust and layer with bratwurst slices. Then take some sauerkraut and squeeze as much liquid from it as you can, and spread over the pizza. Cover that with a mixture of mozzarella and muenster cheeses and bake.

Incredibly awesome.

You know Jake... One part of me wants to puke... But another part of me actually wants to try that!

Now, if I only knew which part of me I shall let loose now...

It sounded goofy to me when I first thought about it, but it's really not much different than putting a brat on a bun and covering it in kraut, mustard, and cheese.

If I could figure out how to make a pretzel crust, I'd have it nailed.

This one's good to use up any extra jarred pizza sauce:

Pizzadilla:

Take a large tortilla and toast it in a frying pan that fits. After toasting one side, flip and place sauce, cheese, pepperonis, etc. on the tortilla. Once cheese starts to glisten and melt, fold in half. Flip to even out toasty bits.

EEEEEAAAATTTT

North_Ranger said:

Here's a sweet Finnish desert I may have mentioned once or twice:

Rahka
(for 3-4)

- 10 oz (2dl) of cream
- 10 oz (2dl) of curds (NOT cheese curds, you Canadian-inclined)
- 3 table spoons of sugar
- 1/2-1 liter of berries (recommendation: strawberries, blueberries, raspberries - or a mixture)

1. Take a large bowl and add cream.
2. Whip the cream into a thick foam, like the kind you would use when icing a cake.
3. Add the curds and sugar and whip them into the mix, preferably with an electric blender so you get a nice, even mix.
4. Add the berries into the mix and stir by hand (using a blender shreds the berries). Make sure the berries are clean, and preferably fresh. Stir until the berries are thoroughly mixed into the concoction.
5. Cover the bowl and let it sit in the fridge for about an hour.
6. Serve cold.

Click to expand...

sounds pretty good, but what the hell is a curd if not cheeze (i.e. dairy)? Like, curds and whey is what i think of.

Cottage cheese, maybe?

My own chili recipie. It's fairly mild to appeal to a wide variety of palates. My mother and sisters can't stand much heat. It's still got a lot of flavor. (Yes, it has beans and tomato. Some would object to even calling it chili. Form a lynch mob if you want, it gets rave reviews.)

Bruce’s Chili

1 lb. ground beef
2 Cups black beans (prepared, or from a can)
2 Cups pinto beans
2 Cups salsa
2 (14.5oz) cans diced tomatoes
1 medium onion – chopped or diced, whatever
1/4 tsp. coriander - ground
1 tsp. chili powder
3/4 tsp. celery seed
2 tsp. cumin
1 tsp. cilantro (dried)
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt

Brown hamburger. Drain grease (and rinse beef in colander if desired). Rinse beans in colander.
Combine ingredients and cook until onions are tender (about 40 minutes to an hour) and flavors have blended. Adjust seasonings as needed.
This can simmer as long as needed, just keep adding water to maintain chili at desired consistency.

I may have to try that. Boyfriend loves chili, but I got burned out a few months ago. This looks like a good recipe to try!

Jake said:

Cottage cheese, maybe?

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No, curds and cottage cheese are NOT the same thing:

THIS is curds: http://en.wikipedia.org/wiki/Curd

THIS is cheese curds, "a regional delicacy": http://en.wikipedia.org/wiki/Cheese_curds

I wanted to make sure some Canadians wouldn't try and put their "regional delicacy" in the mix.

Jake said:

I had a crazy pizza idea this weekend and it turned out well. Sounds strange at first but it works. Cook several bratwurst and slice thinly. Spread spicy brown mustard on the pizza crust and layer with bratwurst slices. Then take some sauerkraut and squeeze as much liquid from it as you can, and spread over the pizza. Cover that with a mixture of mozzarella and muenster cheeses and bake.

Incredibly awesome.

Click to expand...

We actually used to have a pizza place near our hometown that sold a pizza with a mustard based sauce, linguica sausage, sauerkraut, and swiss cheese. It took me a while before I was brave enough to eat it, but once I did I was hooked.

Tonight I'm making a very simple white bean soup ("great northerns")

-2 links turkey sausage, diced
-trinity (equal parts celery and bellpepper, double the portion of onion)
-garlic
-rinsed and soaked white beans
-salt
-black, white, and red pepper
-fresh parsley
-chicken broth

Dice and saute sausage in a dutch oven or other large pot and then set aside. Saute vegetables in the fat until tender. Add broth and bring to a low boil. Add beans and simmer until tender. Season to taste with salt and peppers (and any other herbs you like). Add sausage when beans are done and finish with fresh chopped parsley. Some people like other vegetables in there but I like it like this.

North_Ranger;254877][quote=Jake said:

Cottage cheese, maybe?

Click to expand...

No, curds and cottage cheese are NOT the same thing:

THIS is curds: http://en.wikipedia.org/wiki/Curd[/quote]
RTFA, chief.

Curd products vary by region and include cottage cheese, quark (both curdled by bacteria and sometimes also rennet) and paneer (curdled with lemon juice).

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Okay, now I'm seriously not sure whether it's supposed to be quark or curds.

It's supposed to be thicker than yoghurt, but runnier than cheese. The dictionary I used translated "rahka" as "curds" or "curd cheese". The point is, you don't put cottage cheese in, you put curds. Okay, there kinda like the same, but the difference is like between milk and sour milk.

North_Ranger said:

Okay, now I'm seriously not sure whether it's supposed to be quark or curds.

It's supposed to be thicker than yoghurt, but runnier than cheese. The dictionary I used translated "rahka" as "curds" or "curd cheese". The point is, you don't put cottage cheese in, you put curds. Okay, there kinda like the same, but the difference is like between milk and sour milk.

Click to expand...

If we rinsed and drained the cottage cheese, we would have the curd. I think paneer is the same thing.

It's made by taking whole milk and adding lemon juice. That causes the curd to form. That is skimmed off, and the whey and lemon juice is used to "crack" another liter of milk. The curds are put in cheesecloth or a kitchen towel and hung to dry or put into a press to remove excess moisture. Delicious stuff!

FINALLY FOUND MY LONG LOST EASY TERIYAKI RECIPE!!!!

Posting here for posterity:

1 1/2 cu. Soy sauce
1 cu. Water
1 cu. Brown sugar
1 T. Pressed garlic
2 T. Grated ginger

Bring to boil then reduce and simmer until desired consistency is reached.

Makes good marinade for meat. EXCEPT chicken breast.

Pig-shoulder Roast

1kg-1,5 kg Pig Shoulder (with skin)
Pepper
Salt
Laurel Leaves

For Sauce:
100g Dried Tomatos in Olive Oil
1 Onion
2 Pieces of Garlic Clover
120ml Port Wine
50ml Beef Stock
100ml Creme Fraiche (Whipped Cream,or Sour Cream work too)

Cut the skin of the roast horizontally, carefull not to cut through the fat. Place the roast upside down onto a plate of water for two hours. Only the skin and fat should be covered with water.

Once done lightly apply salt and pepper to the meat,but don't skimp on salt and pepper when your putting it on the skin. Yeah! Get it in there into the cuts!
Place Laurel leaves into the cuts and Place roast into Pre-Heated Oven at 250°C for 30 mins. Turn down heat to 170° C for 90mins (Can be longer depending on your oven)

Once the skin is nice and crispy take out the roast and let it cool for 15 mins. Meanwhile,you heat up a pan and pour the Runoff Fat from the Roast into the Pan and fry the Onion,Dried Tomatoes and Garlic.Douse with Portwine,let it simmer for a while,then add the Beef Stock. Let it simmer again till desired consistency. Add the Creme and a little Salt and Pepper to taste.

Serve with Tagiatelle or Potatoes.

and for Desert:

Yogurt Bomb

500g Yogurt (Preferably unflavored)
120g Sugar
1 Pack of Vanilla Sugar
400ml of Whipped Cream

Whip Cream into Foam, add Yoghurt,Sugar/Vanilla Sugar gently mixing everything together.
Place a Clean Kitchen Towel into a sieve, place seeve into a large bowl to catch the runoff water, and then pour the mix into the sieve. Place into Fride for 12 hours and then when the whole mix has reached a fairly solid state upturn it onto a large plate.
Garnish with Fruits,Drizzle,sprinkles or anything you would like.

---------- Post added at 10:30 PM ---------- Previous post was at 10:15 PM ----------

Vytamindi said:

EXCEPT chicken breast.

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Yeah,I did that once.Total Disaster.

You might wanna try adding a Tea Spoon or two of Mustard and some Honey into it. Gives it quite an exotic touch.

LordRendar said:

Vytamindi said:

EXCEPT chicken breast.

Click to expand...

Yeah,I did that once.Total Disaster.

You might wanna try adding a Tea Spoon or two of Mustard and some Honey into it. Gives it quite an exotic touch.

Click to expand...

Mmmmmm! Sounds good!

Where's that taco/nacho pie recipe?

While thinking about making French onion soup, I wondered about replacing the onion soup with tomato soup, and adding various meats to the concoction to create Pizza soup.

I haven't done it yet, but it's something I think about occasionally.