Brothas that cook
- Thread starter xselent
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ive been on a soup kick...i recently made some bomb ass homemade broccoli and cheese soup
i always use my own chicken stock and its super easy to make
ingredients
one whole chicken
2 onions cut in half
3-4 celery stalks
salt (bout two good handfuls)
pepper
fresh herbs (use the poultry blend they have prepackaged which has sage, thyme, and rosemary...if they dont have the poultry blend a hand full of fresh thyme will be good)
throw everything in a pot and cover with water...u dont have to worry about slicing and dicing everything because u will strain it later
bring the pot to a boil...once it starts boiling skim the white stuff off the top
then simmer for 2 hours....the chicken should fall apart...remove everything from the stock...strain it and enjoy
u can use this stock as a base for numerous things...it tastes amazing and it also freezes well
i always use my own chicken stock and its super easy to make
ingredients
one whole chicken
2 onions cut in half
3-4 celery stalks
salt (bout two good handfuls)
pepper
fresh herbs (use the poultry blend they have prepackaged which has sage, thyme, and rosemary...if they dont have the poultry blend a hand full of fresh thyme will be good)
throw everything in a pot and cover with water...u dont have to worry about slicing and dicing everything because u will strain it later
bring the pot to a boil...once it starts boiling skim the white stuff off the top
then simmer for 2 hours....the chicken should fall apart...remove everything from the stock...strain it and enjoy
u can use this stock as a base for numerous things...it tastes amazing and it also freezes well
Looks good Dawg... I'll check it out...
since the chicken has been cooking for so long its really given all it can give...the texture is somewhat stringy and mushy
ive turned around and used it for chicken noodle soup... but fresh chicken poached in the broth gives a better texture and flavor
ive also tried to make chicken salad with it...which wasnt bad...but i generally stear away from using the chicken i used for the stock in the actual soup
Dont really have a favorite thing to cook 
Here is what im making tomorrow in the crock pot, very simple shit
http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions
1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2.Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
im throwin some corn, carrots, and peas in that shit too
and you only really need one pack of dough
Here is what im making tomorrow in the crock pot, very simple shit
http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions
1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2.Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
im throwin some corn, carrots, and peas in that shit too
and you only really need one pack of dough
I grow my own for my hot sauce...last month i made what i now call "Dante's Inferno" wings
make the wings as you normally do(deep fry,bake,broil or grill)
make this sauce in which u puree about 40 of these
3 of these if u can find them
2 of these
in some vingar then add a couple drops of the Source hot sauce,and coat the wings in it.. one bite will turn you into
Dont really have a favorite thing to cook
Here is what im making tomorrow in the crock pot, very simple shit
http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions
1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2.Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
im throwin some corn, carrots, and peas in that shit too
and you only really need one pack of dough
im going to try this...im always looking for a new idea for a slow cooker
only thing i usually make is my pot roast....which turns out perfect 100% of the time
Here's a dish I made for the first time a few days ago. Lamb Chops w/Rosemary and Grapes. Lamb is the only red meat I eat when I do indulge, and it's usually once or twice a year. Got's to tell ya...it was great...fucked around a dranked the entire bottle of Chardonnay by myself...Nino Brown style (out the bottle...I'm so hood
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im going to try this...im always looking for a new idea for a slow cooker
only thing i usually make is my pot roast....which turns out perfect 100% of the time
I like that site cuz it will calculate smaller servings for you as well, that original recipe makes too much food
FYI Pham...for optimum grilled you're spot on...it's called grilling at 10 and 2 oclock in the culinary world.
shoulda made it 10 minutes each side
SHIT!!!!!!
The other night i brought some RIBEYE STEAKS from COSTCO......I got the blue pack....(USDA PRIME CUT).......That was the BEST GOTDAMN steak i have ever had in a longtime!!
I prepared it:
A lil bit of Kosher Salt and Black Pepper on both sides.....before i put it on the grill i put some fresh butter (salted) a couple pieces and let it cook for about 6 mins on one side.....turned over the steak and put a lil more butter on the other side for another 6-8mins and BAM........take it off and let it sit for 1 min and EAT!!!
Shit was better than any steakhouse steak i have ever had!!
I ate the steak with a Baked potatoe and some grilled Tiger Prongs....
Man Costco has some good cuts of meat & seafood.........UNLIKE some SuperMarkets i know that serve the black community DOG CUTS of MEAT!!!
..And this is EXACTLY why I can't eat steak at most steakhouse places any more. What they do to the cow should be considered a felony in most states.
In my opinion, these are the top three most common mistakes restaurants make with steaks:1. Heat set too high (dries the meat out, removes juices, burns edges) If I DO get a steak at a commercial chain, I usually ask for "medium well," which usually translates to "well done" once they are finished burning it.
2. No seasoning/ very little seasoning added to meat.
3. Seasoning is added AFTER steak is done. Most cooks know to cook the food WITH the seasoning.
By the way, I'm gonna try that ribeye recipe I saw a few pages back. Thanks, fam!
ya'll should try out for
just dont give no shoutouts to BGOL on air or else guy fieri will be asking questions
just dont give no shoutouts to BGOL on air or else guy fieri will be asking questions
I didn't know they ate roti and curry in the West Indies. I thought it was just a Pakistani thing. Good to see our food traveling the world.
Paki food is the shit...I love Mehran on 21st n Penn NW.......Lamb tikka sandwiches..Lamb or Chicken Baryani.. SON.....That Tandoori chiicken look goood. Big ass Naan on da side. Paki shit all over the DMV.
last month i made what i now call "Dante's Inferno" wings
make the wings as you normally do(deep fry,bake,broil or grill)
make this sauce in which u puree about 40 of these
3 of these if u can find them
2 of these
in some vingar then add a couple drops of the Source hot sauce,and coat the wings in it.. one bite will turn you into
Next time get 20 or 30 of these...
U will do this....
I love Hot sawse
blackeyed peas - vegetarian
throw some blackeyed peas and (less) rice in water to soak for 2 hrs - 20 hrs, as long as you want. strain the water, (or don't), put 2X the amount of water as peas/rice in the pot, along with one yellow onion cut up and several garlic cloves, some olive oil - just a bit - and some salt - a few pinches. if you want to be fancy also add the white park of a leak cut up. maybe some ginger if you want to, and some curry powder. bring to a boil, then put on med-low and cook for a couple hours until the peas are done. stir every 20 mins or so. once its done or near done, cut up some greens and put them in - collards, kale, or spinach. spinach is the best but others are healthier. you can saute the greens a bit if you want - collards probably need it - or put in earlier and it cooks in the pot. fire and it lasts for a week if you are a bachelor. serve it with tamari / soy sauce, lemon juice, and some parsley. fire and cheap to make
throw some blackeyed peas and (less) rice in water to soak for 2 hrs - 20 hrs, as long as you want. strain the water, (or don't), put 2X the amount of water as peas/rice in the pot, along with one yellow onion cut up and several garlic cloves, some olive oil - just a bit - and some salt - a few pinches. if you want to be fancy also add the white park of a leak cut up. maybe some ginger if you want to, and some curry powder. bring to a boil, then put on med-low and cook for a couple hours until the peas are done. stir every 20 mins or so. once its done or near done, cut up some greens and put them in - collards, kale, or spinach. spinach is the best but others are healthier. you can saute the greens a bit if you want - collards probably need it - or put in earlier and it cooks in the pot. fire and it lasts for a week if you are a bachelor. serve it with tamari / soy sauce, lemon juice, and some parsley. fire and cheap to make
im going to try this...im always looking for a new idea for a slow cooker
only thing i usually make is my pot roast....which turns out perfect 100% of the time
Here is what im throwing in there tommorow
What can I say, im lazy
I use ground turky instead of ground beef tho..
http://allrecipes.com/Recipe/Slow-Cooker-Salisbury-Steak/Detail.aspx?prop31=2
Ingredients
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water
Directions
1.In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
2.Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.
Good luck on this one, I have tried almost every recipe out there and non have made them crispy, so i resorted to this, and it actually works rather well.
dip them in a batter before frying them.
1 cup unsifted white flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon garlic powder
1/8 teaspoon paprika (Hungarian is best)
1/2 teaspoon ground rosemary
1 teaspoon sugar
1 beaten egg
1 cup milk (room temperature)
Sub whatever seasoning you want. Mix it all in a bowl and let sit for about 10 minutes, then dip your fries before frying. This batter is also good for dipping and frying vegetables. (Kids love em)
One of my Fav dishes
Chicken Marsala
Ingredients:
* 4 boneless chicken breast halves without skin
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 teaspoon basil, dried
* 3 tablespoons butter or margarine
* 3 tablespoons olive oil
* 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
* 1/2 cup Marsala wine
Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 to 3 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta, mashed potatoes, or rice.
Chicken Marsala
Ingredients:
* 4 boneless chicken breast halves without skin
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 teaspoon basil, dried
* 3 tablespoons butter or margarine
* 3 tablespoons olive oil
* 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
* 1/2 cup Marsala wine
Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 to 3 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta, mashed potatoes, or rice.
One of my Fav dishes
Chicken Marsala
Ingredients:
* 4 boneless chicken breast halves without skin
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 teaspoon basil, dried
* 3 tablespoons butter or margarine
* 3 tablespoons olive oil
* 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
* 1/2 cup Marsala wine
Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 to 3 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta, mashed potatoes, or rice.
no thankyou
Somebody asked about sweet potato fries the key to getting them crispy is you can't cook them when they are freshly cut.
so how long should you wait before doing so
i had some at work at the hospital the other day and they were actually really good
prime rib
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