I don't actually cook anything, but granny smith apple slices with peanut butter, a bit of lemon juice, and a drop of tobasco sauce are my greatest creation.

3lbs. Frozen Chicken Breast + 1 can o' corn + 1 can o' Pinto beans + 1 can o' black beans + 16oz cream cheese + 1 can o' Rotel Put that shit into a slow cooker for 6 hours. With 30 minutes left make up two cups of rice. (4 cups water. Boil. add 2 cups rice. Cover.) Also at this point add 1 cup of Ranch dressing. Mix rice with slow cooker mix. Serve up them son of a bitches on warm tortilla shells. Oh yeah and add a dollop of sour cream and some fresh salsa to that shit. Enjoy the deliciousness.

I love to cook. Well more baking I guess. Pastries. Mmmmm.

Horse burgers 1) Go to Tesco 2) Buy beef burger 3) ???? 4) Profit

Im getting very hungry reading this thread.

[quote]Pub style burgers ______________________________________________________ Recipe: Preporation 1: Take uncooked hamburger meat and spread over a baking sheet 2: Melt 2-4 table spoons of butter and drizzle over meat, lightly sprinkle with salt an pepper 3: Shape into patties Cooking instructions 1: Take a cast-iron or other fairly heavy pan 2: Put oil in pan until fully covering bottom of pan 3: Heat medium high until oil is shiny and lightly smoking 4: Cook 2 minutes on each side or until lightly brown on each side 5: Place patties on clean baking sheet 6: Cook burgers in oven at 350 for 3-5 minutes ____________________________________________________[/quote]

Peanut butter squares: Ingredients base: 50g muscovado sugar 200g icing sugar 50g unsalted butter 200g smooth peanut butter topping: 200g milk chocolate 100g plain chocolate 1 tablespoon unsalted butter 1 x 23 cm or similar square tin Stir all the ingredients for the base together. You can simply use a wooden spoon and bowl but I am a woman of ease and threw it all into the magimix for a couple of high powered seconds. Press the sandy mixture into the lined brownie or simialr style tin and make the surface as even as possible. Its quite satisfying seeing the gentle finger indentations in the soft rich mixture. To make the topping simply put the chocolate and butter in a glass bowl and microwave for only a minute or two to melt. Spread on base and put the tin in the fridge to set. When the chocolate has hardened cut into mini squares, put the kettle on, sit back and relax. Bliss. Also: For the perfect bolagnase sauce, add cream, white wine, carrot, celery and bacon, as well as the usual.

How about a bolognese sauce. Time: 1-4 hours it can be made in an hour but the longer you let it simmer the better. Ingerdients: Vegetables- 2 cans of diced tomatos, 1 can of tomato sauce. others are as you please, but i will use 1 whole onion, 2 cloves of garlic, 3 stick of celery, 1 green pepper. Meat: 1 to 1-1/2 pounds of beef or veal. Spices; oregano, Italian herbs, pepper, salt, little Cayenne pepper Preparations, dice all vegetables into small pieces. places to the side. Take garlic and separate from the whole two cloves, take these, dice, and using the flat of the knife crush them, put aside. Start with a pot, about a gallon for size will work, put a little vegetable oil in the bottom and turn the heat all the way up, once it is hot, drop in meat, and separate it into small pieces while constantly turning over. while doing this add salt and pepper. Once the meat is half way browned, add a little more olive oil, about a table spoon, and add garlic. Once the meat is fully browned, maybe another two minutes, turn heat to a simmer, and add the vegetables to cook and soften them a little, 5 minutes is best. Once that is all complete, add cans of diced tomat's and tomato sauce to the pot. Heat should be at a quarter turn now, with the meat fully cooked. Before it starts to simmer, add a tea spoon of Italian herds, a tea spoon of oregano, two pinches of salt and pepper, and a little Cayenne. it should within five o ten minutes come to a simmer. stir occasionally until about an hour after starting, for it to be done. Best results are the longer it simmers, the more the flavors permeate within the sauce. After you let sit for 5 minutes before serving on the lowest heat, and serve on your choice of pasta. You can use the sauce for lasagna or a curly noodle casserole. To do this, par boil the lasagna noodles. As they finish place them on a plate to cool so you can handle them. Take a 3" deep casserole dish, and apply a little oil to the bottom and spread that over the surface. Place a small amount of sauce on the bottm and place noodles on top. cover the noodles with enough sauce to hide most of the surface of the noodles. then add ricotta cheese( ca be substattuted for cottage) and another cheese you like, i likeputting a italina shredded cheese mix of cheddar cheese. layer like this until the pan is full, put sauce ion top, layer cheese to cover, and add sliced tomatos for effect. Salt and pepper the top, cook at 390-420 for about 35-45 minutes, or until all cheese is melted on top, and you can see sauce boiling out the side of the dish. Repeat to the same effect with curly noodles to get the same result. If this is liked, ill giver another few recipes.

Guys, you have to try making these: [url=http://www.maangchi.com/recipe/endive-mash-and-dutch-meatballs]Endive mash and Dutch meatballs[/url] (don't forget the bacon, the bacon is the best part)

Peanut Butter Balls.

I make the best carbonara. Well, better than any restaurant's I have ever eaten at. However, I can't really be bothered to type it all down here. However, the secret tips are: wine, more wine, a bit of garlic, plenty of cheese and to cook it all while listening to Red Hot Chili Peppers. :-)

I love cooking! What would you like?

Cooking with the Seasons is -blam!-ing awesome. Very 80s. Also learned a lot from [url]http://1.bp.blogspot.com/-a3Anx8GGdto/TcftFvcFquI/AAAAAAAABnE/HNYmcbr0JPg/s1600/Maria_robledo_chanterelle001.jpg[/url]

Bean's Overdose Chocolate Cake 1 cup Bob's Red Mill whole wheat pastry flour 1 cup Bob's Red Mill unbleached white flour 1 1/4 cup organic evaporated cane sugar 3 farm eggs 3/4 cup unsweetened baker's chocolate/cocao powder 1 cup water 1/2 cup super strong cold coffee 4 tbsp buttermilk powder 2 teaspoons baking soda 1 teaspoon baking powder 1/2 cup grapeseed oil 1/2 teaspoon salt Make coffee, put it in the freezer to cool off Add 4 tablespoons buttermilk powder to 1 cup milk in a 2 cup or bigger measuring glass, whisk well, set aside Mix dry ingredients, beat dry with a mixer or whisk soundly by hand until it's all a light chocolate color and there are no lumps. Set aside. Preheat oven to 325 degrees Fahrenheit (it's best to use a thermometer to be sure your oven is accurate for this). Add 1/2 cup grapeseed oil (or vegetable oil) to the buttermilk concoction. Separate eggs, put yolks in buttermilk/oil measuring glass, and beat whites until they are stiff, foamy white peaks. Set whites aside. Slowly beat the liquid ingredients into the dry ingredients (not the other way around). Add a little buttermilk/oil/egg yolk, then add a little of the now cold coffee. After all ingredients are thoroughly moistened, gently fold egg whites into the batter. Butter the crap out of two cake pans, then heavily flour them. Pay attention to corners. Pour batter evenly into two pans, place in oven, set timer for 25 minutes and walk the hell away. Do not open the oven before the timer goes off. To check if cakes are ready, first very, very gently jiggle the cake pans (not the oven tray/rack). If you see jello-like movement, shut the door and set the timer for 7 more minutes. If they don't jiggle, check with a toothpick... cakes are done when you poke with toothpick and nothing sticks to the wood. Remove cakes when done, and set them onto trivets. Let cool for about three minutes, then gently shake the pans until you see the cake break free on all edges. Flip cakes out of pans onto racks and allow to cool completely. While your cakes are cooling, make your frosting. 1 8oz package cream cheese 1/2 stick butter, warmed to easy spreading temp. 1 cup confectioners sugar 1 teaspoon vanilla extract Mix cream cheese with butter until it whips somewhat smooth, then add confectioners sugar. Beat until smooth, add vanilla and it'll happen faster. If food coloring is desired, add it one drop at a time. Set frosting aside. When cakes are cool, frost the hell out of them and stack them up. Decorations a la Portal are optional... you'll want to mix some cocoa with the frosting for Portal cake, but save some white frosting to the side and get some maraschino cherries for the toppings. I think I killed myself with this one, but luckily, I was resurrected by the frosting. I normally hate chocolate... seriously hate it. In this cake, I can not only appreciate it, but even enjoy it.

Egyptian Eye (aka Eggs in a Basket) Ingredients: 1 Egg 1 Slice of Bread 1 Slice of cheese Butter Use butter or other anti-stick cooking material and coat pan. Butter both side of the bread slice. After the bread is buttered, cut a hole in the bread. Begin to toast the bread in the pan. Once one side begins to brown, crack the egg and place it in the hole. When that side of the egg is cooked, flip the piece of toast. The cheese can be placed on the egg at this point, or on the opposite side of the egg when it finishes cooking. I suggest placing the cheese one the egg while it is still warm to ensure the cheese melts.

Earlier tonight I made stuffed salmon, rice, and vegetables. It was stuffed with feta and spinach. God-Tier Protein Shake: -1 cup egg beaters (do not use raw egg) -1 cup skim milk (whole or 2% if bulking or DGAF) -2 scoops chocolate protein -1 or 2 tablespoons natural peanut butter or equivalent powdered peanut butter -1/2 cup oats (either whole or use a coffee grinder) -1 tablespoon finely ground coffee grounds or instant coffee Blend and enjoy. That should make 2-3 servings, with a total of roughly 120g protein, 50g carbs, and 15g fat depending on your peanut butter and milk.

If you want to spice up your coffee and put a little bit more pep in your step each morning, instead of sugar use nutmeg/cinnamon in your drink to improve taste and wake you up better. Have an old cut of frozen fish? Put it in a mixture of vinegar, Lemon Juice (pure squeeze), and some water. Boil it for a few minutes and then add spices that you may want in your fish flavor. The filet is now bacteria free and if you are sufficient at cutting can be used as sushi meat, so long as other things are eaten with it ( what we call a roll in the U.S. ).