CP Cook Book

[Maritime Q-Scout]

I'm no chef, but I do like to experiment in the kitchen. The problem I have is my cost-benefit analysis of risk and reward. I don't want to attempt something that I won't end up enjoying. A review and vote from that of CP is good enough for me.

I thought a thread posting some of your best creations/stolen creations will inevitably help us all at the grocery store.

[Maritime Q-Scout]

Cinnamon Rolls:

Mix:

• 1 cup Milk
• 1/2 cup Boiling Water

Add:

• 1/4 cup Melted Butter
• 1 tbsp Sugar
• 1/2 tsp Salt
• 1 Egg
• 1 cup Flour

Once Mixed Add:

• 2 cups Flour
• 1 box (3.4 oz) Vanilla Pudding Mix
• 2.5 tsp Active Dry Yeast

Once Mixed Add:

• 1 cup Flour

Once Mixed Cover & Let Rise for 1 Hour

Roll into rectangle 12 inches by 17 inches

FILLING:

Mix together:

• 3/4 cup Melted Butter
• 1 cup Brown Sugar
• 4 tsp Cinnamon

Spread filling on dough, roll and cut into rolls.

Put into glass baking dish and place into 350*F preheated oven for 35 minutes.

[Maritime Q-Scout]

Spaghetti & Meatballs

In a bowl add:

• 1 cup Milk
• 3/4 sleeve Unsalted Cracker Crumbs

Let stand until milk is absorbed by crumbs then add:

• 2 Eggs
• 2 tsp Salt
• 6-8 cloves of crushed Garlic
• 2 tbsp Parsley
• 2 tbsp Oregano
• After the above is mixed well add:
• 1 lbs Ground Beef
• 1 lbs Ground Pork

Form into balls, roll in flour, and fry in frying pan at 400*F.

In slow cooker mix:

• 4 tbsp Onion Powder
• 1 cup Chopped Celery
• 10-12 cloves Crushed Garlic
• 56 oz Crushed Tomatoes
• 4 Bay Leaves
• 4 tbsp Parsley
• 4 tbsp Oregano
• 4 tsp Salt
• 2 tsp Cayanne Pepper/Crushed Red Pepper
• 11 oz Tomato Paste
• 11 oz Water

Mix in slow cooker, then add meatballs and let cook on low for 10 hours.

[Maritime Q-Scout]

Curry Chicken (this is a work in progress feedback welcome)

In Saucepan add and saute:

• 2 tbsp diced Onion
• 1 clove Garlic (finely sliced)
• Dash of Oil (Vegetable/Canola/Coconut *not Olive*)
• 3-5 Peppercorns/Cloves or piece of cinnamon bark

Once Sauted Add:

• 1 tbsp Curry Powder per chicken breast to be added

In Blender Mix:

• Remainder of Medium Onion
• 4 cloves Garlic
• 1 tsp dried Chilies
• Dash of Water

Add Blender Mixture to Saucepan, cook until becomes dry and starts to stick

Add:

• Chicken
• Enough water to cover chicken

Once chicken has started to cook add:

• Potatoes
• 1 tsp Sugar per chicken breast
• 1/2 tsp Salt per chicken breast
• 1 tsp Tamarind or HP Sauce or chicken breast

Cook until chicken is almost done, then add 1/2 can of coconut milk, ladling/stirring so the milk doesn't curdle.

[mykalberta]

Originally Posted by Maritime Q-Scout

Cinnamon Rolls:
...[*]1 box (3.4 oz) Vanilla Pudding Mix

hmmm you've peaked my interest

[fredr123]

Coconut Curry Soup - http://chefmichaelsmith.com/recipe/t.../#.UtVb2tJDvUc

Stole this one a couple years ago and made it one of my go-to dishes. So good. I like to double everything but the noodles so it actually comes out soupy. The default instructions doesn't make enough broth for my liking.

Edit: I've tried a few different places in town and I haven't been able to locate frozen ginger or cilantro root. I use regular ginger and cilantro stems as substitutes for each, respectively.

[troutman]

CP Pube Salad:

Step One:

[Rathji]

I can't express how good this stuff is. I get requests to bring it to any potluck or event where they are planning on serving chips. Store-bought salsa is a thing of the past for my household. We make 3 batches every few months for me, my wife and my mom, who all like different variations on heat and sweetness.

4 (or more) Pepper Salsa

Purchasing Guide Notes:
4 large sized bell peppers = 3 cups
4 medium sized yellow onions = 3 cups
6 medium celery stalks = 2 cups

2 Cups diced uniformly
Celery

3 Cups each diced uniformly
Onion
Red Bell Pepper
Green Bell Pepper
Yellow/Orange Bell Pepper


1 cup Sugar/Sucralose/Stevia or equiv (Can vary, see below)
8 cloves of Garlic, pressed. (Can vary, see below)
1/4 cup finely chopped fresh Cayenne/Chili/Jalapeno peppers (Can vary, see below)
1 tbsp, Cayenne pepper
3 tbsp. Mustard Seed
4 x 28oz cans of Diced Tomatoes
1.5 cups Vinegar
15 oz Can of Tomato Paste
2 tbsp Pickling salt,

Combine Onion and Celery and Pickling salt in covered bowl, leave overnight and drain liquid in morning.

Add to large stock pot:
Onion and Celery
Diced Tomatoes
Vinegar

Bring to boil.

Add in:
Diced Peppers
Mustard Seed
Cayenne pepper/ Fresh Chili/Jalepeno
Tomato Paste
Sugar or Sweetner
Garlic


Continue to Boil for 20 mins and jar. We typically use a old large salsa container to hold the extra from each batch, which we use right away.

Variations that we make for my family, feel free to mix and match:

Hot: Only 1/4 cup Sugar, Double Garlic and double Cayenne/Fresh Peppers, 2 T Cumin
Sweet: 2 cups sweetener, No fresh hot peppers, just Cayanne

[Maritime Q-Scout]

Originally Posted by mykalberta

hmmm you've peaked my interest

Amazing, trust me. I don't know the science behind it, but the dough is nice and soft.

I found the recipe by searching for a Cinnabon Copy-Cat recipe.

[Walks44]

French Onion Soup.
Ingredients:
5 Sweet Onions
4 Red Onions
1/2 brick of butter

1 can can of Guiness
2 cartons of Campbell, no salt added beef stock
6 cloves of Garlic
1/2 Cup red wine (I use a Shiraz)
French bread
Provolone cheese

Wrapped in Cheese cloth an tied off.
1tsp Majoram
1tsp Thyme
1 Bay leave.

Dice all onions, melt butter in large stock pot, cook onions down until carmalized.
Add Guiness, and stock, and ingredients in cheese cloth. Bring to a simmer, let simmer for 2 hours. Taste, add salt to taste (1tbsp) add pepper to taste. Add wine, mix in, let simmer for 10-15 minutes.

Laddle into a bowl, add two slices of french bread, place thinly sliced cheese so it covers the entire top of the bowl, broil until the cheese bubles and browns, let cool.
Enjoy.

I make this every three weeks at home, and freeze it for lunches, makes a great meal.

[PsYcNeT]

Add basil (freshly chopped is best), marjoram and thyme leaves to that spaghetti sauce and you're sitting pretty.

EDIT: Actually, #### it. I'll just post my bad-ass spaghetti recipe. Note: I taste while I cook constantly, so any numbers I'm giving are estimates, your results may vary.

This makes a crapton of sauce.

PsYcNeT's Kick-Ass Spaghetti Balognese

450g/1 lb of Ground Beef (do not recommend lean/market, it's too dry)
3x Large (680ml) Cans Of Tomato Sauce
2x Small (156ml) Cans Of Tomato Paste
6-8 Ripe Chopped Roma Tomatoes
1/2 Regular Size White or Yellow Onion - Chopped
1/2 Cup Dehydrated Italian Parsley or 1 Bundle of Fresh Italian Parsley - Chopped (fresh is always recommended, chop out the twigs as much as possible)
1/3 Cup Dehydrated Oregano or 1 Cup Fresh Chopped Oregano (pull the leaves from the twigs, do not put any brown sticks in the sauce)
1/3 Cup Dehydrated Basil or 1 Cup Fresh Chopped Basil (include the stems, but chop finely)
1/4 Cup Dehydrated Thyme Leaves or 3/4 Cup Fresh Thyme Leaves (thyme is a huge PITA to work with, as it's even more stick-y than oregano. Dehydrated is usually fine)
~3 Tablespoons of Dehydrated Marjoram
~2-3 Tablespoons of Table Salt (start with 2, use more if needed)
~3/4-1 Tablespoon of Whole or Ground Red Pepper
~3/4-1 Tablespoon of Fresh Ground Black Pepper
3 Tablespoons of Brown Sugar (white sugar can be used as well, depends on your tastes)
4 Large Cloves of Garlic - Pressed
3 Large Cloves of Garlic - Minced
~2-3 Tablespoons of Frank's Red Hot (or your favorite hot sauce on the lowish end of the heat scale, Tabasco works fine too)
1/2 Cup of Ketchup
3 Tablespoons of Worcestershire sauce
1 Dollop of Sriracha
Baking Soda

1. Throw tomato sauce, paste, tomatos, peppers, sugar, pressed garlic, hot sauce, ketchup, sriracha, salt, 2/3rds of the onion (so, 2/3rds of the 1/2 onion), and all dehydrated spices being used into a large pot and put it on Low (2-3) to simmer. Stir frequently.

2. Heat non-stick pan on Medium (5-6).

3. If you have fresh herbs, complete step 1 minus whatever fresh herbs you are using, and start chopping. Add each herb as you finish cutting it, stirring occasionally.

4. When pan is hot, throw in ground beef, the 3 minced cloves of garlic, the remaining 1/3rd of the chopped onion, the Worcestershire sauce, and a sprinkling of black pepper. Hot sauce can be added here as well. Break up beef as it cooks into small bits.

5. Mostly drain beef after it is no longer pink (but not dark brown), but ensure you leave a bit of fat in the pan, along with the fried onions and garlic.

6. Stir in beef, onions, garlic and fat into the sauce.

7. Simmer at Low (2) for as little as 1 hour and as much as 2. Stir frequently. If you notice the sauce sticking to the bottom of the pot, turn the heat down slightly. Taste often, to add salt, pepper, or sugar as needed. If it has a sour flavor (usually from less than ripe tomatoes), add a splash of baking soda to balance. After adding baking soda, stir thoroughly, wait 10 minutes, and taste again.

8. Serve immediately or let cool and put in the fridge. Like most spaghetti sauces, this one tastes best the next day after being reheated. Use freshly grated Parmesan. Freezes well, keeps for 5-6 days in a fridge.

[troutman]

Cinnabon Classic Roll (221g)
5 g trans fat
813 calories
32 g fat

[East Coast Flame]

Originally Posted by fredr123

Coconut Curry Soup - http://chefmichaelsmith.com/recipe/t.../#.UtVb2tJDvUc

Stole this one a couple years ago and made it one of my go-to dishes. So good. I like to double everything but the noodles so it actually comes out soupy. The default instructions doesn't make enough broth for my liking.

That looks awesome, going to give this a try tonight. I'm a big fan of Michael Smith, I have always had good luck with his recipes.

[northcrunk]

Authentic Chicken Curry:

http://allrecipes.com/recipe/indian-...ry-murgh-kari/

[GreenLantern]

Originally Posted by Walks44

French Onion Soup.
Ingredients:
5 Sweet Onions
4 Red Onions
1/2 brick of butter

1 can can of Guiness
2 cartons of Campbell, no salt added beef stock
6 cloves of Garlic
1/2 Cup red wine (I use a Shiraz)
French bread
Provolone cheese

Wrapped in Cheese cloth an tied off.
1tsp Majoram
1tsp Thyme
1 Bay leave.

Dice all onions, melt butter in large stock pot, cook onions down until carmalized.
Add Guiness, and stock, and ingredients in cheese cloth. Bring to a simmer, let simmer for 2 hours. Taste, add salt to taste (1tbsp) add pepper to taste. Add wine, mix in, let simmer for 10-15 minutes.

Laddle into a bowl, add two slices of french bread, place thinly sliced cheese so it covers the entire top of the bowl, broil until the cheese bubles and browns, let cool.
Enjoy.

I make this every three weeks at home, and freeze it for lunches, makes a great meal.

My mouth was already watering, then I saw Guinness and got really, really excited. French Onion Soup is my favourite, especially on a cold windy prairie day.. I am going to make this on the weekend. Thank you sir, thank you.

Edit: How long do you usually let it cool for? With French Onion Soup I always find that the heat just stays trapped under the bread, and I just face the inevitable/get tired of waiting and burn the crap out of mouth while enjoying the goodness. Is there a trick I am missing.

Also, how many servings(ish) does this make?

[Walks44]

Originally Posted by GreenLantern

My mouth was already watering, then I saw Guinness and got really, really excited. French Onion Soup is my favourite, especially on a cold windy prairie day.. I am going to make this on the weekend. Thank you sir, thank you.

Edit: How long do you usually let it cool for? With French Onion Soup I always find that the heat just stays trapped under the bread, and I just face the inevitable/get tired of waiting and burn the crap out of mouth while enjoying the goodness. Is there a trick I am missing.

Also, how many servings(ish) does this make?

Once out of the oven, Let cool for 2-3 minutes. Before you broil, makes sure the soup is at the temperature you want to eat it and then you only have to wait for the cheese to cool.

That recipe makes enough for 10 people.

[troutman]

Originally Posted by Walks44

French Onion Soup.

What do you do with the garlic? Mince and add with the onions?

[Walks44]

Originally Posted by troutman

What do you do with the garlic? Mince and add with the onions?

Toss them in with the stock, I don't take them out, they become super soft awesome garlic bits in the soup. you could strain them out if you wanted, but my wife thinks the garlic is the best part.

[Baxter Renegade]

Chicken Souvlaki

2 lbs Chicken breast, cut into 1" cubes (or beef, pork, lamb)
1 cup red wine
1/2 cup olive oil
1/4 cup lemon juice
1 Tbsp liquid honey
2 Tbsp minced garlic
2 Tbsp dried oregano
2 tsp seasoned salt
1 tsp black pepper

Mix all ingredients in a large freezer bag and marinade meat in fridge overnight or up to 2-3 days. Skewer the meat cubes onto metal or wooden skewers and season lightly with salt and pepper. BBQ over high heat, turning frequently until nicely charred and cooked through (about 8 mins).

Serve with pita bread (lightly brushed with olive oil, salt, pepper and oregano and lightly fried on each side), tzatziki and greek salad (tomatoes, green and red peppers, red onion, cucumber and kalamata olives drizzled in Kraft Sundried Tomato and Oregano dressing)

This souvlaki is amazing and most kitchens should have most of these ingredients ready to go. A real crowd pleaser.

[Maritime Q-Scout]

Bacon Wrapped Pork Chops

Sprinkle Salt & Pepper on Pork Chops.

Wrap Pork Chops in Bacon, use a toothpick to hold bacon in place if necessary.

Fry in frying pan on medium to high heat with oil for 5 minutes per side.

Place Pork Chops in baking dish, bake in oven at 350* for 30 minutes.