Learns to Cooking

[Pirilao]

Many people have will to cook but they do not know nor for

where to start. In this place , made especially for you that it

wants to learn, I go to show step to the step as to day-by-day make

recipes basic of ours. And if you already know to cook, always you

are good for reviewing these concepts, therefore she has interesting

tips sufficiently that you can not know. For such it is enough to

say what it wants to make to eat, because if I know I am made.

[Tamurin]

Hey, this is very good idea. It will help me increase the number of recipes I know...

 

The only "extraordinary" thing I can do right now is create a sauce from scratch with no packages. Anything beyond that would be really helpful.

 

Say I would like to cook something for me and my girlfriend on the weekend. She likes spicey food. What would come to your mind?

[Emakera]

Will Pirilao save me from eating ramen? (:

Ok, i want easy recipes, in all aspects. Even if they?re as simple as the stuff i usually do. I can even share mine?s as well, although they won?t be that useful for people who can afford better ingredients and want more gourmet foods.

[Pirilao]

Hey, this is very good idea. It will help me increase the number of recipes I know...

 

The only "extraordinary" thing I can do right now is create a sauce from scratch with no packages. Anything beyond that would be really helpful.

 

Say I would like to cook something for me and my girlfriend on the weekend. She likes spicey food. What would come to your mind?

On my suggestion:

 

Spicy Bacon-Wrapped BBQ Shrimp

 

Ingredients:

 

12 medium-sized fresh shrimp

1 small jalapeno

12 strips of Bacon

1/2 cup barbecue sauce

4 bamboo skewers, soaked in water

1 green onion, thinly sliced

additional barbecue sauce

 

Preparation:

 

Shell shrimp leaving tail intact. Make a shallow cut lengthwise down the back of each shrimp; wash out and de-vein. With rubber gloves, remove seeds form pepper and cut into 12 slivers. Make a shallow cut into the underside of each shrimp and insert a piece of pepper. Wrap each shrimp with a bacon strip. Thread 3 bacon/shrimp bundles on to each skewer, leaving a small space between bundles. Baste with barbecue sauce.

 

Grill uncovered over medium coals 4 to 5 minutes. Turn, baste and grill an additional 4 to 5 minutes, or until bacon is crisp and shrimp has turned pink. Serve on a lettuce-lined plate with onion and additional barbecue sauce.

 

Note:

 

Discard barbecue sauce used for basting. Serve with a separate bowl of barbecue sauce.

 

 

Salad

Spiced Pickled Beets

 

INGREDIENTS:

2 1/2 cups sliced canned beets, juice reserved

1/2 cup apple cider vinegar

2 tablespoons sugar

2 whole cloves

3 black peppercorns

1 bay leaf

1/2 teaspoon salt

1 small onion, sliced

 

 

DIRECTIONS:

Place the beets into a medium bowl and set aside.

In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.

 

Dessert

Fresh Fruit Tart

 

260g/9oz shortcrust pastry

284ml/10 floz double cream or cr?me fra?che

Sugar, vanilla extract to taste

350g/12oz mixed fresh berries

Fresh raspberry or strawberry pur?e

 

Preheat oven to 200?C/400?F, gas mark 6. Roll out pastry and fit into 23cm fluted flan tin. Prick bottom of pastry, line with greaseproof paper and fill with ceramic baking beans. Bake blind for 10-15 minutes until golden, removing paper and beans for the last five minutes. Cool. Lightly whip cream and sweeten to taste with vanilla and sugar. Spread evenly over pastry base.

 

Arrange berries decoratively on top. Serve with a bowl of fruit coulis. Our four individual flan tins can also be used for this equally well.

 

 

 

Good appetite

[Pirilao]

Will Pirilao save me from eating ramen? (:

Ok, i want easy recipes, in all aspects. Even if they?re as simple as the stuff i usually do. I can even share mine?s as well, although they won?t be that useful for people who can afford better ingredients and want more gourmet foods.

 

Irm?o , Diz-me em Portugu?s o que queres fazer e saber para mim ? mais f?cil.

obrigado.

[Tamurin]

Well, I'll definitely have to translate a lot of these ingrediences...and I hope I won't devastate those shrimps when I make this...

 

But thanks!

 

In return, here's the one thing I'm good at:

 

"Sauce"

 

The basis of all sauce is an onion. Cut it into small pieces (not too small, you can stop when you begin crying   ) and roast it in a pot or pan. The onion is the basis of your sauce. Without it - much less taste - guaranteed! To increase the effect of the onion you can add some garlic.

 

Now, the rest really depends on what you wanna do. A tomato sauce should include tomato puree (you don't need the concentrated stuff, average chopped and "pureed" (?) tomatoes will do. You can buy that stuff or do it yourself. If the sauce is too thick, add some water. Before you add the tomatoes you can throw in everything else you want and roast it a little. I propose peas, carrots, paprika, mushrooms and some more vegetables. After they're a little roasted, you add the tomato puree and the water. Now you should spice the sauce up a little with salt, paprika spice, roast spice, herbages of your choosing and something like pepper, chili or tabasco. Work with the spices until you've got the right mix.

If you want your sauce to be a little more "massive", add some mincemeat when you throw in the onion.

 

For white sauce replace the tomatoe puree with milk and processed cheese (soft cheese). To make the sauce thicker add more cheese, to make it more fluid, add more milk. Instead of red vegetables, add more green or yellow ones (just looks better), like corn, field garlic, green paprika or maybe broccoli. Spice it with curry instead of tasbasco or chili.

 

Add some noodles, a steak - voil?. Food time with sauce ? la Tamurin's girlfriend. 

 

 

[Pirilao]

@Tam. The onion is one of the principal ingredient in the cuisine Portuguese.

[Tamurin]

Well, then this sauce should sound familiar to you, right?

 

Portugese cuisine sounds better and better...

[Pirilao]

This sauce in Portuguese is (Refogado)- is one of the main techniques of the cuisine Portuguese , It is basically a gravy made with onion

and tomato fried in oil ( olive oil)or another fat and generally perfumed with

garlic and other aromatical grass. This gravy serves of base to many recipes.

[Rennd]

[Rekamgil]

This is an excellent risotto:

 

Mushroom Risotto

 

INGREDIENTS:

? 1 tablespoon olive oil

? 3 small onions, finely chopped

? 1 clove garlic, crushed

? 1 teaspoon minced fresh parsley

? 1 teaspoon minced celery

? salt and pepper to taste

? 1 1/2 cups sliced fresh mushrooms (I use white and Portobello)

? 1 cup whole milk

? 1/4 cup heavy cream

? 1 cup rice (Arborio Rice is best)

? 5 cups vegetable stock (or chicken if you're a meat-eater)

? 1 teaspoon butter

? 1 cup grated Parmesan cheese

 

DIRECTIONS:

 

1. Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.

2. Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.

3. When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

 

[Pirilao]

@Rekamgil , It can follow a meat plate , yes.

[Emakera]

@Pirilao: Receitas baratas, com ingredientes f?ceis de achar em casa.

[Pirilao]

@Pirilao: Receitas baratas, com ingredientes f?ceis de achar em casa.

Ok , j? percebi o que queres.

 

Always A Winner Potato Salad

This is old fashioned potato salad but with a delightful twist. There's lots and lots of tiny shrimp accompanying the potatoes, and when you're not expecting them, they're a wonderful taste sensation. This pleasing salad serves twelve.

 

INGREDIENTS:

10 large baking potatoes, scrubbed

12 eggs

3 bunches green onions, chopped

6 dill pickles, chopped

1 (4 ounce) can shrimp

1 (4 ounce) can small shrimp, drained

2 cups low-fat mayonnaise

salt and pepper to taste

2 tablespoons celery salt

2 tablespoons paprika

 

DIRECTIONS:

Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks.

Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.

In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.

 

 

Avocado and Tomato Salad

A simple yet elegant salad sure to impress your guests!

 

INGREDIENTS:

4 large tomatoes, chopped

4 avocados - peeled, pitted and diced

1 red onion, thinly sliced

1/4 teaspoon ground black pepper, or to taste

1 (8 ounce) bottle balsamic vinaigrette salad dressing

 

DIRECTIONS:

In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.

 

DEPOIS ENVIO MAIS.

[Tagmatium Rules]

@Rek and P: Do you have more exact measurements for "cup"? I've read it's about 250 grams or something, although I expect most cups are all different sizes.

[Pirilao]

@Rek and P: Do you have more exact measurements for "cup"? I've read it's about 250 grams or something, although I expect most cups are all different sizes.

I perfectly understand your doubt in relation the measure of the cup,

I have a small trick, use a cup of yougurte with 250g.

 

But, if to buy a cup of cooking measures finish the problems.

[Emakera]

heuheueehueehueheueheueh XD

I thought only us had the habit of saving the empty cheese cups XD

[Rennd]

I love the recipes, im going to make this for my mum's birthday

 

awwwwwwww....

 

[Pirilao]

I love the recipes, im going to make this for my mum's birthday

 

awwwwwwww....

 

Baked Apricot Chicken

"Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired."

 

 

INGREDIENTS:

12 chicken thighs

1 cup apricot preserves

1 cup French dressing

1 (1 ounce) package dry onion soup mix

 

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl combine the jam, dressing and soup mix. Mix together.

Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

 

 

Dark Chocolate Cake I

"This is an elegant cake to make."

 

 

INGREDIENTS:

2 cups boiling water

1 cup unsweetened cocoa powder

2 3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

2 1/4 cups white sugar

4 eggs

1 1/2 teaspoons vanilla extract

 

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.

Bake in preheated oven for 25 to 30 minutes. Allow to cool.

 

[Koku]

Hey...Pirilao...I just saw this cooking tread.!!!

Yummy!! I will have to find something to write...although, my mates used to forbid me to cook...they said my cooking is a devastation..and asked that I only bring rice.

[Pirilao]

Hey...Pirilao...I just saw this cooking tread.!!!

Yummy!!   I will have to find something to write...although, my mates used to forbid me to cook...they said my cooking is a devastation..and asked that I only bring rice. 

Bom Apetite KoKu.

 

Asian Coconut Rice

 

INGREDIENTS:

1 (14 ounce) can coconut milk

1 1/4 cups water

1 teaspoon sugar

1 pinch salt

1 1/2 cups uncooked jasmine rice

 

DIRECTIONS:

In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

[Pirilao]

Cooking Measures and Conversion Calculator

http://www.globalgourmet.com/cgi-bin/hts?c...hts+usequiv+new

 

U.S. Measurement Equivalents

British and U.S. Cooking Terms

Oven Temperatures:British and U.S.

 

U.S.~Metric Volume Tables

U.S.~Metric Weight Tables

U.S.~Metric Length Tables

 

 

I think that , this site is important and useful for who it wants to cook.

[Koku]

Bom Apetite KoKu.

 

Asian Coconut Rice

 

1 1/2 cups uncooked jasmine rice

Thanks Pirilao.

 

Hey, I never tried this recipe?!!?!? I supposed it must be Indonesian's or Malaysian's recipe. (Both use more of coconut and peanut butter, than other Asians)

However, watch your chloresterol if you eat this one.

Oh! another thing...true "jasmine rice" just have to be from Thailand.

 

Another trick to cook tasty rice is for "steam chicken".. that many people use that steamed water to cook rice.

[Rennd]

Do you Have a recipe about how not to burn the salad?

 

Edited July 13, 2006 by Rennd (see edit history)

[Pirilao]

Do you Have a recipe about how not to burn the salad?

 

not to burn the salad???????

You obtain to explain me this better?