CP Cook Book

[Flash Walken]

I feel like troutman being in this thread is counter productive to his new vegan lifestyle.

[Dion]

Grasshopper Pie

Ingredients

20 oreo cookies with icing.
5 Tbsp butter, melted
3/4 cup hot milk
24 large marshmallows
1/4 cup creme de menthe liqueur - I use more
1 cup whipping cream, whipped

Preperation

1 Preheat oven to 425°F. In a food processor add Oreo cookies and chop up. Add melted butter to the cookie crumbs and pat into bottom and sides of 10 inch pie dish. Bake in oven for 5 to 10 minutes; remove from oven and cool completely. Once cooled, place in freezer to chill.

2 In saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool. Add creme de menthe and mix well. Fold in whipped cream. Pour into chilled pie shell. Sprinkle extra cookie crumbs on top of pie. Freeze for 3 or 4 hours.

[nik-]

Originally Posted by Flash Walken

I feel like troutman being in this thread is counter productive to his new vegan lifestyle.

good

[annasuave]

Originally Posted by Maritime Q-Scout

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.

Maritime - I have a very similar cinnamon bun recipe. I pronounce your recipe sound and give it the Mrs. Suave nod of approval.

Some hacks for your cinnamon bun recipe:
1. Let the dough rise twice for enormous buns. (raise once as dough, punch down, roll out, roll up, arrange in pan and allow to rise again - 45 mins to an hour before baking.)

2. Let dough rise in a cool oven with a pan of water in in it. What's a cool oven? That's when you either turn on the light bulb, but not the stove OR turn the oven on to its lowest setting (170 to 200 depending on your oven, then switch it off) before putting the dough in to rise.

3. Put a pan of water on the bottom rack of the oven while you bake. Because we're high and dry in Alberta, dough has a tendency to rise too fast and get "brittle" or dry. Baking with a pan of water will make your buns fluffy moist and divine.

4. Make a caramel sauce and put it in the bottom of the pan (before the buns). Sprinkle pecans or walnuts on the sauce before adding the buns. When the buns are baked, a delicious caramell-y, sticky, cinnamon-y, sticky layer is the crowning glory.

[annasuave]

I like cooking when I get to geek-out in the kitchen. Recipes where I get to say "See? The vinegar cooks the shrimp!" or "The sugar is hydroscopic!" are my favourites.

So I give you Apple Pie. The sugar is hydroscopic!

2 Frozen Pie Shells (life is too short to mess around with pastry)
6 large apples (give or take)
1/2 cup sugar (divided into two batches of 1/4 cup)
3 tablespoons Tapioca Starch (or Corn Starch) or if you’re desperate - Flour
Lime juice (just a dash, from either a bottle or a lime)
1/4 teaspoon salt
1/4 teaspoon cinnamon

Peel and core the apples.
Slice into 1/2-inch thick wedges.
Toss all of the apples with 1/4 cup of the sugar
Place in a colander set over a large bowl and allow to drain for 1 hour. (Save the liquid, if you want)

## The sugar is hydroscopic. It will pull a lot of liquid out the apples while it sits. This will give your pie a concentrated apple flavour, and avoid disappointing runniness or mushiness. ##

Preheat oven to 425 degrees F.

Toss the apples with the remaining sugar, tapioca flour, lime juice, salt and cinnamon.

## It doesn’t really matter what kind of starch you use, but tapioca starch or cornstarch are better than flour. They dissolve faster, set up glossier, and are less likely to clump. ##

Dump the apple/starch mixture into one pie shell. Shake the pie plate to settle the mix. Dump it all in and don’t be shy about mounding it up high in the middle.

Roll out and cut the second pie shell into about 8 strips of pastry. Use these to create a “weave” on top of the apples. OR just put the second pie shell on top and crimp the edges.

Did you keep the liquid that drained off the apples? If you did, brush it on top of the pastry. If you drank it, or dumped it – its ok. Your pie will be fine without it.

PUT THE PIE ON A COOKIE SHEET BEFORE BAKING. Deliciousness WILL ooze out of the pie. It makes a big sticky mess without a cookie sheet underneath

Bake at 425 for about 50 minutes – or until pastry is golden-brown.
Remove pie from oven.

Don't open the oven while its cooking. If your oven temperature drops and the heating coils have to keep coming back on, this will result in the bottom of your pie being overcooked.


ALLOW PIE TO COOL AT LEAST 1 HOUR. 1.5 Hours is better. As the pie cools, the starch in the apple-mixture sets up and forms a sort of apple-starch colloid. Cutting into a hot pie too soon will result in a runny pile of (delicious) mush. Waiting until the pie cools to just barely warm gives you the density needed for pie glory.

[Maritime Q-Scout]

Originally Posted by annasuave

Maritime - I have a very similar cinnamon bun recipe. I pronounce your recipe sound and give it the Mrs. Suave nod of approval.

Some hacks for your cinnamon bun recipe:
1. Let the dough rise twice for enormous buns. (raise once as dough, punch down, roll out, roll up, arrange in pan and allow to rise again - 45 mins to an hour before baking.)

2. Let dough rise in a cool oven with a pan of water in in it. What's a cool oven? That's when you either turn on the light bulb, but not the stove OR turn the oven on to its lowest setting (170 to 200 depending on your oven, then switch it off) before putting the dough in to rise.

3. Put a pan of water on the bottom rack of the oven while you bake. Because we're high and dry in Alberta, dough has a tendency to rise too fast and get "brittle" or dry. Baking with a pan of water will make your buns fluffy moist and divine.

4. Make a caramel sauce and put it in the bottom of the pan (before the buns). Sprinkle pecans or walnuts on the sauce before adding the buns. When the buns are baked, a delicious caramell-y, sticky, cinnamon-y, sticky layer is the crowning glory.

I have let the dough rise for additional time, including after putting the rolls in the pan and not baking them for another hour or so.

My brother is a chef, he looked at the recepie and said "there's a better way to do that" and then spoke some gibberish that was vaguely like English.

Ironically he just went out to Calgary to loom for work. We're going to (well he's going to) tweek the recepie with me (for me) next time he's home.

I use the generic vanilla frosting from the can on them, works well enough for me.

I can't add nuts as the wife can't eat them, but I like your philosophy with them.


Glad that you enjoyed them.

[octothorp]

Pan-roast chicken is my go-to recipe. Easy and delicious. The pan-frying locks the juices in, making a very juicy roast chicken breast.

about 6 tbsp olive oil
3 tbsp curry powder
1 tbsp whole-grain mustard
pinch of salt
2 tsp dried herbs de provence, crushed
(if I'm in the mood for slightly crispier, sweeter chicken, I also add a tablespoon of maple syrup)

3 chicken breasts

Mix the first 5 ingredients, and coat the chicken breasts on all sides. Pre-heat the oven to 375. Heat a cast-iron pan on the stove at medium high. When the pan is hot enough that a drop of the oil mixture sizzles on contact, add the chicken to the pan. Fry for 3 minutes, flip, then fry the other side for 3 minutes. Put the whole pan into the oven for 25 minutes. Remove.

Serve with cooked vegetables, mashed potatoes, or rice.

[Minnie]

Originally Posted by octothorp

Pan-roast chicken is my go-to recipe. Easy and delicious. The pan-frying locks the juices in, making a very juicy roast chicken breast.

about 6 tbsp olive oil
3 tbsp curry powder
1 tbsp whole-grain mustard
pinch of salt
2 tsp dried herbs de provence, crushed
(if I'm in the mood for slightly crispier, sweeter chicken, I also add a tablespoon of maple syrup)

3 chicken breasts

Mix the first 5 ingredients, and coat the chicken breasts on all sides. Pre-heat the oven to 375. Heat a cast-iron pan on the stove at medium high. When the pan is hot enough that a drop of the oil mixture sizzles on contact, add the chicken to the pan. Fry for 3 minutes, flip, then fry the other side for 3 minutes. Put the whole pan into the oven for 25 minutes. Remove.

Serve with cooked vegetables, mashed potatoes, or rice.

I was trying to figure out what to make for supper tomorrow night and I think I just found it.

[Cheese]

Delicious Fried Rice
(Takes an hour or so, but well worth the time!)
Prepare everything in advance and it goes much faster

Ingredients

• 0.33 cup Peanut Oil
• 4 large Free Range Eggs beaten (Can use up to 6 eggs if you like more)
• 1 tablespoon Peanut Oil extra
• 2.5 teaspoons finely chopped Ginger (or grated finely works best)
• 4 Garlic Cloves diced
• 1 medium brown onion finely diced
• 1 teaspoon white sugar
• 2 tablespoons shao hsing wine (Or any white wine will do)
• 5 cups cooked medium grain White Rice (Sticky Rice is also excellent)
• 1 tablespoon Oyster sauce
• 1 cup finely sliced spring onion scallions
• 3 teaspoons Maggii Seasoning
• 0.25 teaspoon Sesame Oil
• 2 finely sliced on the diagonal spring onions scallions
• 0.25 cup light soy sauce
• 0.5 large Red chilli finely sliced on the diagonal

Make your rice ahead of everything else.
Heat oil in a hot wok until the surface seems to shimmer slightly.
Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking.
When almost cooked through, carefully remove omelette from wok and drain on paper towel. Set aside.
Wipe out wok with paper towel add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic.
Add onion and stir-fry for 2 minutes, or until lightly browned and tender.
Stir in sugar and wine, then stir-fry for 30-60 seconds.
Finally, add rice, reserved omelet, oyster sauce, spring onions, Maggi seasoning and sesame oil.
Stir-fry for 3 minutes, or until rice is heated through.
Roughly chop omelet into smaller pieces as you stir.
Divide rice between individual bowls and garnish with extra spring onions.
Combine soy sauce and chilli in a small bowl and serve on the side.


Guaranteed to delight...make enough to have leftovers for lunch the next day.

[me_dennis]

Originally Posted by Cheese

Delicious Fried Rice

This is the first thing I ever learned how to make. Here's some good additions to fried rice that I like adding:
- green peas
- chinese sausage (lap cheong)
- shrimp
- any sort of meat.

[Nage Waza]

Here is a secret recipe for Mititei, which wikipedia states "It is best served accompanied by mustard and beer":

Mititei (mici)
--------------------

1/2 pork and 1/2 beef for a total of 3 lbs meat...use good lean beef. Double minced.
To make 6 lbs, simply double the ingredients below. (You can use only beef).

You can sub caraway seeds with cumin seeds if necessary.

Ingredients:
1 1/2 tsp baking soda (or 3 tsp of baking powder)
1 flat TB coarse salt or 1/2 tsp table salt (not more)
1 TB freshly ground black pepper
1/3 TB dried ground coriander
3/4 tsp caraway seeds if available or 1/3 tsp cumin
1/2 tsp paprika
1 tsp dried thyme
1/8 tsp chilli flakes
1/4 cup of beef stock or sub with soy sauce
8 garlic cloves, chopped very very ultra fine.....use the chopper (not more)
1/4 cup sparkling water (club soda)
(Second batch of 6-8 garlic cloves only to make the garlic water)

First day when making:
Take meat out and allow to warm at warm temp.

Mix and knead the diff meats together.

Meat should be Dbl minced....very important.

Dissolve baking soda slowly in the sparkling water and knead into with all ingredients (excluding the water and second batch of garlic) at the same time. Then Mix and knead ALL together for like 5 minutes.

Cover and place in fridge overnight
Note: after 2 hours, separate in small portions for 3 mici in ziplock and freeze

Take frozen meat out when needed:
let defrost and form into mititei...not too big

Take the second batch of 6-10 garlic cloves and smash, then boil for 5 minutes, let stand for another 5, then drain and keep the water.

Use this water plus 1 TB of olive oil to brush the grill and mititei before and while they are on the grill.....this will enhance the flavour and prevent them from sticking on grill, turn once (about 4 minutes on each side, till boingy)

***Brush first the grill and then the mititei with the garlic water/olive oil to prevent
sticking and to enhance the taste with garlic...even more***

The meat can appear pink on the inside, but the meat is pink so try not to burn.

[Bmuzyka]

BBQ Pork Chops

Get some thick cut pork Chops (1" or more)

Brine for 12-24 Hours
6 Cups Water
1/2 Cup Cider Vinegar
1/3 Brown Sugar
1/3 Cup Salt
Add Seasoning Salt or Squeal Hog Rub (From Bass Pro Shop) generously (Likely 1/3 Cup or so)
Put in a Smoker at 200-250 for 3-4 Hours with a combo of Apple/Hickory Chips
Throw on the BBQ for 2-3 minutes per side to crisp up the outside and add your desired sauce (if any)

[Cheese]

Originally Posted by me_dennis

This is the first thing I ever learned how to make. Here's some good additions to fried rice that I like adding:
- green peas
- chinese sausage (lap cheong)
- shrimp
- any sort of meat.

yep Bacon is also something many people add...but I am a vegetarian so.....LOL

[Cheese]

Here is a very simple yet tasty dish...

Funky Spaghetti

Ingredients

• 1 pound spaghetti or linguine ( I use whole wheat, you can use any type)
• 11 to 14 ounces cherry tomatoes , red and yellow
• 2 handfuls of fresh basil, leaves picked
• 4 to 6 glugs extra-virgin olive oil
• 3 cloves of garlic (peeled and finely chopped)
• Splash of red wine vinegar
• Sea salt and freshly ground black pepper

Directions
Put pasta in large pot of boiling water and cook until al dente. Halve tomatoes, put in bowl and add herbs, olive oil, garlic and vinegar.

Season to taste, then scrunch tomatoes until slightly mushed. Drain pasta, and while still steaming, mix with tomatoes.

Separate onto plates and serve.

Quick and easy! A half an hour from start to finish.

[Baxter Renegade]

Awesome Oven Fried Chicken Wings

I have perfected these over the last couple months... Delicious wings with that deep-fried taste. Most kitchens should have pretty much everything available to make the rub:

WINGS:

24 chicken wing pieces (already separated, or buy em' cheap and cut em' up yourself!)
3 tbsp olive oil
1/4 cup flour
1 tbsp paprika (smoked preferably)
1 tbsp garlic powder
2 tsp black pepper
1 tsp onion powder
1 tsp salt
1 tsp chili flakes
1 tsp dried oregano
1/4 tsp cayenne pepper

BUFFALO SAUCE:

1/2 cups Franks Red Hot sauce
1/2 cup butter
1-1/2 tbsp white vinegar
1 tsp Worcestershire sauce
1/4 tsp cayenne pepper
1 garlic clove, finely chopped

-Preheat oven to 400
-Line a baking sheet with foil, spray with cooking spray
-Toss olive oil and wings together in bowl until well coated
-Sprinkle half the dry rub over wings and toss. Sprinkle remaining rub and toss again.
-Place wings on baking sheet and cook @ 400 for 20 mins. Turn wings over and cook another 20 minutes, checking in the last 10 minutes to ensure they don't burn.
-While wings are baking, throw all the Buffalo Sauce ingredients into a pot and bring to a gentle simmer, stirring often. let simmer ~ 20 mins.
-Once wings are cooked, toss with the buffalo sauce and serve with blue cheese dressing.

These puppies are amazing and rival any restaurant wings for a fraction of the cost!

[To Be Quite Honest]

In a sauce pan add:

However much butter you like. I use about 1/4 cup.
Corn Starch
Currey - 2 tbspish
Create your rue and let it cook. Stir continuously. It is IMPORTANT to cook the Currey!

Add onion and let it fry in rue for 10 mins till it's translucent.
5 mins of cooking onion add 4 big cloves of fresh minced garlic.
Blend (Not needed. I like the chunks of veggies)
Add diced tomatoes
Peppers
Add other veggies you like.
Add cup of Milk and let it boil.
Add half a cup of Parmesan. Let it melt.
Add another cup of milk.
Add another 1/2 cup of Parmesan.
Continue adding milk to your desired consistency.
Salt and pepper to taste.

I like chicken or shrimp or sausage or bacon (If you use bacon skip below)

in separate sauce pan add
Tbsp of butter.
Add white wine or Martini Dry Sec
Add chicken or shrimp.

I don't measure. These are guesses.

[Sr. Mints]

Tabbouleh

Salad
3 bunches of parsley, chopped fine
3/4 cup mint, chopped fine
1 cup green onion, sliced
2-3 roma tomatoes, cubed small
1 cucumber, peeled, de-seeded, diced small
1/2 - 3/4 cup bulgar, cooked, drained

Dressing
1/2 cup freshly squeezed lemon juice
1/2 cup olive oil
3 cloves of garlic, minced
salt, pepper

Most delicious salad ever. I make a batch every week.

[pylon]

Pylons totally awesome KD

Prepare as normal, but there is one magic step, that makes all the difference.

Boil pasta in salted water.
Drain.
Add 1 tablespoon butter. (NO MARGARINE!)
Add cheese mix.
Here is the special step....
Substitute milk for 3 Kraft singles.
I usually put the lid on the pot for 2-3 minutes to let the cheese melt a bit.
Stir until consistent.

Enjoy the gooiest, creamiest KD you've ever had.

[pylon]

This is the most amazing cheapass desert you can ever make.

Ice-cream Jello.

Make Jello (any flavour) as normal using quick set ice method (just read the stupid box).
Substitute ice, for 2 hearty scoops of vanilla ice cream.
Stir until fully mixed into a creamy consistency.
Portion into 4 serving containers.
Let set for 3-4 hours.

It tastes and looks like an expensive gourmet dessert when done. Especially if you garnish it right. Also you can pour it into pie and tart shells for a poor mans merengue. I have made it for potlucks before, and people devour it like it is chocolate soufflé.