User Tag List

Page 4 of 16 FirstFirst ... 2345614 ... LastLast
Results 61 to 80 of 320

Thread: Post your quick and easy meal recipes

  1. #61
    :armfold: Glitch's Avatar
    Entense Supporter
    Join Date
    Jan 2006
    Location
    Ohio
    Age
    33
    Posts
    11,014
    Points
    50,567 (14,840,374 Banked)
    Buffalo Alfredo sounds like the fucking bomb. Expect pictures and critque tonight.

    edit: bought the supplies, will make it on friday or saturday.
    I will pound you
    and pound you
    until you quit.
    -Woody Hayes
    Former OSU Head Coach

  2. #62
    Holy shit I rule! 05m0515's Avatar
    Join Date
    Jan 2005
    Location
    Auburn, WA
    Age
    32
    Posts
    5,401
    Points
    6 (0 Banked)
    Making the Buffalo Alfredo for dinner tomorrow.

    BOMB LAMB STEW

    1lb cubed lamb stew meat
    2cups beef broth
    1cup dry red wine
    2cloves minced garlic
    2cups cubed potatoes
    1.5cups sliced carrots
    1.5cups cut up celery
    .5cup chopped onion
    .5cup sour cream
    3tbs flour
    (optional if ya got it)
    1tsp dried crushed marjoram
    1 bay leaf

    -in a large saucepan brown the meat in some oil. drain the oil and return them shits to the pan. add the broth, wine, salt and pepper to taste and the marjoram and bayleaf if you got em. bring it up to a boil and reduce the heat. cover it up and simmer till that shit is tender. stir in the potatoes, carrots, celery and onions. bring back to a boil, throw the lid and and reduce heat to a simmer and let that go for about 30 minutes. throw in the flour and mix it in real nice. serve with a dollop of sour cream.

    -protip: dip some sourdough bread in that shit, it's ++

    NOT THE QUICKEST but def EASY (and honestly, it's still relativley quick)and sooooooo fucking delicious i make it alot and will just munch on it all day.

  3. #63
    Senior Member Skoda's Avatar
    Entense Supporter
    Join Date
    Jan 2006
    Location
    Spokane Valley, Wa
    Age
    31
    Posts
    1,046
    Points
    23 (0 Banked)
    Austrian Salad:

    Use red leaf lettuce

    Vegetable oil
    Salad Vinigar
    Mustard
    Salt
    Sugar

    There isnt really measurements, you have to feel it out. Just dont use a lot of vegetable oil and you should be good. Very good salad though
    Reserved for future awesomeness.

  4. #64
    :armfold: Glitch's Avatar
    Entense Supporter
    Join Date
    Jan 2006
    Location
    Ohio
    Age
    33
    Posts
    11,014
    Points
    50,567 (14,840,374 Banked)
    Ok, finished the Buffalo Steak Alfredo

    Very good and pretty simple to make



    I will pound you
    and pound you
    until you quit.
    -Woody Hayes
    Former OSU Head Coach

  5. #65
    Not a New Bitch
    Join Date
    Jan 2005
    Location
    Maryland
    Posts
    34
    Points
    0 (0 Banked)
    Pimpthatsnack.com is god for making alot of snacks and desserts.

  6. #66
    I'm a post-aholic BKing's Avatar
    Join Date
    Sep 2004
    Location
    LA
    Age
    31
    Posts
    12,870
    Points
    50 (0 Banked)
    This is one of my favorites.

    http://goonswithspoons.com/Salsa_Chicken


    * 4 boneless, skinless chicken breast halves
    * 1 Tbs chili power
    * 2 tsp onion powder
    * 1 tsp cumin
    * 1 tsp garlic
    * 1 tsp paprika
    * 1 tsp oregano
    * 1/2 tsp sugar
    * salsa (About a cup)
    * shredded cheese (optional)
    * sour creme (optional)


    Preheat your oven to 375.

    Mix together the chili powder, onion powder, cumin, garlic, paprika, oregano, and sugar together in a bowl.

    Prepare your chicken and grease a 9X13" pan (I used olive oil.) Place the chicken in the pan and rub both sides with your spice mixture.

    Pour the salsa over everything, coating it as evenly as possible. Bake for 25-35 minutes. If you're adding cheese on top, add it 3-5 minutes before your chicken is done.
    So, pretty much all you do is mix up some cheap spices, rub them into a chicken breast and bake it. I have mine on top of rice.

  7. #67
    I have lots of Seniority aedeos b.a.'s Avatar
    Entense Supporter
    Join Date
    Aug 2003
    Location
    washington
    Age
    32
    Posts
    132,475
    Points
    30 (0 Banked)
    In crock pot:

    1 pound stew beef
    1 can corn
    1 large can tomato sauce
    1 onion
    1 habenero pepper
    1 mexican red pepper
    3/4 pound red Kidney beans
    1.5 tablespoons cumin
    1 tablespoon spicy seasoning

    I added the beans last because I didn't really care how much of those I had. Less beans = more meat and other awesome stuff. Cook for ~10 hours on low. Hell yes.

  8. #68
    Senior Member
    Join Date
    Sep 2002
    Location
    New York
    Age
    30
    Posts
    1,116
    Points
    16 (0 Banked)
    Rice and Eggs

    4 Eggs
    2 Cups White Rice (from chinese restaruant)_
    2 String Cheese Sticks
    S&P

    scramble eggs in pan, add rice, fry until eggs are done. Add cheese
    Season

    Goes great with grape juice!
    914 Crew

  9. #69
    Master of Posting 16BitJesus's Avatar
    Join Date
    Jan 2005
    Location
    San Marcos, TX.
    Age
    33
    Posts
    8,862
    Points
    22 (386 Banked)
    Originally posted by Glitch
    Ok, finished the Buffalo Steak Alfredo

    Very good and pretty simple to make[/IMG]
    I just made it tonight for my girl and I. It was really good but we both added more hot sauce once we started eating it and it was fucking delicious.

    I have an awesome chocolate pie recipe I will post whenever I find it.

  10. #70
    Someone posts A LOT Draxa's Avatar
    Join Date
    Sep 2006
    Location
    Belgium
    Posts
    2,046
    Points
    0 (0 Banked)
    I got hungry just reading this.. What I like as breakfast is a Croque Monsieur (I guess you guys know it)

    2 slices of Bread
    1 or 2 slices of cheese
    1 or 2 slives of Bacon/ham/meat whatever you like

    Put the cheese and meat inbetween the 2 slives of bread and bake it! Fuckin tasty with ketchup


  11. #71
    I have lots of Seniority TheYatesMachine's Avatar
    Join Date
    Jan 2005
    Location
    =O
    Age
    30
    Posts
    25,045
    Points
    234 (0 Banked)
    Originally posted by Glitch

    Jesus Christ, man, go easy on the dressing

  12. #72
    Master of Posting pachood's Avatar
    Join Date
    Jan 2005
    Location
    wiscompton
    Age
    29
    Posts
    8,496
    Points
    295 (17,695 Banked)
    PACHOODS HOBO DINNER

    ingredients:
    1 1/2-2 potatos depending on size
    a handful of mini carrots
    1 whole onion (remember they will cook down)
    2/3 small steaks, and/or ground beef.
    A1
    any sauces
    extra virgin olive oil.
    tons of seasonings, and fresh garlic, or jarred as i often use for convenience.
    anything else you think would be good stewed

    chop, and put in a large mixing bowl.


    add cubed steak
    pour A1, and any other desireable sauces(coat fairly heavily)
    pour in e.v.o.o.
    season with what you have

    toss



    wrap in 2 layers of tin foil(heavy tin foil first, followed by a normal foil)




    put in a 500 degree heat source: a gas grill, an oven, a camp fire, whatever for 50 minutes.



    shake every 10 minutes.

    remove from heat, tear foil (BEWARE, steam up the whazoo)



    plate.



    if served with a side sallad or fries, it will serve 3-4, but if i make it for myself i usually eat it in 2 meals.


    -------------------------
    taken from
    http://forums.entensity.net/showthre...hreadid=182203
    i like boobs.

  13. #73
    I have lots of Seniority aedeos b.a.'s Avatar
    Entense Supporter
    Join Date
    Aug 2003
    Location
    washington
    Age
    32
    Posts
    132,475
    Points
    30 (0 Banked)
    Taken from other threads to consolidate and make easier for people to find

    Originally posted by Spif Kewl
    Sweet, spicy and addictive, this is my favorite chili, period. I dare you to make it.
    ------------------------------------------------------------------------------
    Rastafarian Red-Eye Chili


    2 Gallons h2o

    1 1/2 c. Cajun Seasoning

    1 Habanero (diced)

    1 1/2 c. Chili Powder

    2 tbls. Cumin

    1 tbls. Ginger

    1 tbls. Cloves

    1 1/2 tsp. Cinnamon

    3 Bay Leaves

    2 tbls Black Pepper

    1 Green Pepper (diced)

    1 Onion (diced)

    1 Carrot (shredded & choppped)

    1/2 brick spinach (chopped fine)

    3 lbs. Pork

    1 1/2 c. Parmesan (shredded)

    12 Chicken Bullion Cubes

    1/2 lb. Butter

    1 bottle(5 oz.) Tiger Sauce

    1 tbls. Apple Cider Vinegar

    4 oz. Molasses

    1 c. Brown Sugar

    4 tbls(heaping) Fresh Garlic

    1 (28 oz.) can Whole Tomatoes or 2lbs Fresh Romas(cubed medium)

    1 (6 oz.) can Tomato Paste

    2 (14 1/2 oz) cans Tomato Sauce



    Bring 2 gallons of h2o and 1 1/2 c. of Cajun Seasoning to a boil. Cut Pork into 3 or 4 segments and add to h2o. Boil 3 hours or until Pork falls apart. Remove Pork and separate by hand. Cover, set aside. Save at least 1/2 gallon of leftover water for "Pork Water".

    Saute' Habanero, Green Pepper, Onion, Garlic, Spinach & Carrots in 1/2 lb. butter for 15 - 20 minutes. Add Ginger, Cloves, Cinnamon, and Black Pepper. While "veggies" are sauteeing, add 1/2 gallon of Pork Water. Bring to hard boil. Add shredded Pork. Add Bullion Cubes, molasses, Brown Sugar, Tiger Sauce, Bay Leaves, Cumin, Chili Powder, Tomato Paste, Tomato Sauce, and canned Whole Tomatoes (or fresh Romas). Simmer for 2 hours. Remove from heat and add Parmesan and Vinegar. (If still too thin, add Corn Starch Slurry.
    ) Remove Bay Leaves before serving.

    Serve in bowl on plate. Surround bowl with Corn Chips and top Chili with Parmesan. ~Enjoy~



    This is a pretty spicy chili. If you are weak, I would suggest replacing the Habanero with a Jalapeņo or skipping it outright. For my taste, I like to back off on the molasses and chili powder a bit.

    Also, as you can probably see, this recipe halves nicely. A half batch is plenty for your average family with a few days of leftovers. (keeps well)
    Originally posted by Penguin
    I always use K's Cajun seasoning; it's easy enough to make and tastes pretty good:

    3 tablespoons black pepper
    2 tablespoons garlic powder
    1 teaspoon onion powder
    1 teaspoon nutmeg
    2 tablespoons Accent (optional)
    2 tablespoons dried parsley flakes
    4 tablespoons red pepper (Cayenne)
    2 tablespoons chili powder
    Originally posted by lkraven
    LKraven's kick ass chili recipes, guaranteed to make her get on her knees and thank you long time.

    Red Chili:

    Two pots. Brown a whole brown or yellow or white onion, diced. Brown some garlic with it, as much as you want.

    Brown ground beef in another pot (big one). Lightly salt and pepper. About 2lbs. Drain most of the fat. Add flour or masa 2-3 tablespoons at a time until the mass is thick and hard to stir.

    Slowly add 2 cans of beef stock.

    Add onion and garlic mix. Stir some more.

    Now, add 2-3 large diced pasilla chilis, 2-3 large diced anaheim chilis, 2-3 jalapenos, diced. Substitute more pasilla and anaheims for the jalapenos if you are a pussy-- This shit can get VERY hot.

    Add 2 teaspoons of cumin. Add 2-3 tablespoons of new mexico hot chili powder to taste. You can substitute that shit that's just red and has no heat found on any spice rack.

    Now simmer and stir every couple of minutes so the stuff doesn't stick to the bottom.

    In an hour or two, eat. Add a can of beans if you worship satan. You can substitute cube steak instead of ground beef if you want.

    LKraven's green chili recipe:

    Brown an onion. Add garlic.

    Brown 1-2 lbs of ground PORK.

    Lightly salt and pepper.

    Add masa (flour is not as good for this one) until it's hard to stir-- this will make it thick.

    Add 2 cans of broth, one chicken, one beef, or two chicken, doesn't really matter. 2 cans of vegetable broth if you have no balls.

    Add 1 large can of your favorite green enchilada sauce-- hot for men, mild for you pussies.

    Add 1 teaspoon cumin.

    Add 2-3 diced pasilla peppers, 2-3 anaheim chilis, 2-3 jalapenos, all diced.

    In a couple of hours (stir often) it will congeal into green porky mexican flavored goodness.

    Serve on a taco, or enchilada, with cilantro and a squeeze of lime.

    Fucking awesome.
    Originally posted by TheYatesMachine
    1 slice bread

    1 cheese thing

    35 seconds on high
    Originally posted by dislexicllama
    1 cup HONEY MAID Graham Cracker Crumbs
    3/4 cup plus 3 Tbsp. sugar, divided
    3 Tbsp. butter, melted
    3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened (room temp)
    3 eggs
    4 squares BAKER'S Premium White Baking Chocolate, melted

    PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 min (or leave uncooked if you want a soft bottom )

    BEAT cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate; pour over crust.

    BAKE 45 to 50 min. or until center is almost set (poke spaghetti in middle, if cake sticks in chunks when you pull it out, it's cooked). Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

    Watch out tho, because depending on your oven, at 45 mins it'll be undercooked and at 47mins the top will burn..

  14. #74
    uncle tom mrmeaner's Avatar
    Entense Supporter
    Join Date
    Jan 2006
    Location
    Monterey, CA
    Age
    43
    Posts
    10,664
    Points
    493 (8,200,963 Banked)
    So damn many things can be posted on this thread.

    Quickest and eaisest thing alive;

    1 can cream of mush soup (1 to 1 1/2 cans of milk)

    Drained:
    2 cans tuna
    1 small can sliced mushrooms
    1/2 (or so) can of peas

    1/4 to 1/2 cup parm cheese
    2 pats butter (opt)
    1/4 + tsp cayanne
    s/p to taste

    Throw it all in a pot, heat it up, adjust your consistency to how you like (ie more "soupy", or thicker)

    Throw the shit over toast OR egg noodles

    Originally posted by aedeos
    I think I'm going to start learning how to make soups.
    I do tons of soups. I have a rec. for a broccoli soup w/ lemon zest that would make a preacher kick out a stained glass window.

    Another thing....make a big ass bowl of meatloaf and freeze them in the individual throw away loaf pans....dinner ready to go in no time

  15. #75
    I have lots of Seniority aedeos b.a.'s Avatar
    Entense Supporter
    Join Date
    Aug 2003
    Location
    washington
    Age
    32
    Posts
    132,475
    Points
    30 (0 Banked)
    Originally posted by mrmeaner
    I do tons of soups. I have a rec. for a broccoli soup w/ lemon zest that would make a preacher kick out a stained glass window.
    hit up the soup recipes. This is one I made a week or so ago. It was tits, but I forgot to post it in here. I got it from a book, but it was really good.

    Originally posted by aedeos
    Corn and Potato chowder

    1 tablespoon butter
    1/4 pound bacon, diced
    1 cup chopped onion
    3/4 cup chopped green pepper (substitute celery if you want)
    salt and pepper
    1 tablespoon minced garlic
    2 tablespoons flour
    4 cups chicken broth or stock (32 ounces)
    4 cups peeled, finely diced potato
    1 1/2 cups shredded or chopped carrot
    2 cups fresh or frozen corn kernels
    1 cup half-and-half
    1/2 teaspoon dried thyme
    pinch of cayanne pepper
    2 tablespoons chopped fresh parsley

    Throw butter in soup kettle, melt and add bacon. Cook the bacon until crispy. Scoop it out and pour off all but ~1/4 cup fat. Throw in onions and peppers, add some salt and pepper. Cook until they're soft, then add the garlic and cook 1 more minute. Sprinkle on the flour, mix it all up, then add in the broth and potatoes. Bring that shit to a boil, then lower the heat and cook for 10-12 minutes until the potatoes are soft. Add the carrots and corn, let it simmer again for 5-6 minutes. Then stir in the half-and-half, bacon, thyme, parsley, cayanne, and some more salt and pepper. Then let it cool and serve.

    Shit's good. Made it last night. Got the recipe from some random cook book.

  16. #76
    uncle tom mrmeaner's Avatar
    Entense Supporter
    Join Date
    Jan 2006
    Location
    Monterey, CA
    Age
    43
    Posts
    10,664
    Points
    493 (8,200,963 Banked)
    Originally posted by aedeos
    hit up the soup recipes. This is one I made a week or so ago. It was tits, but I forgot to post it in here. I got it from a book, but it was really good.
    ^ Fuck yeah that sounds good as shit....I have to grab that broccoli one from home. My moms is the fucking soup master, seriously

    I'm sure 9.999999/10 of the people on here will not try this, but heres my all time secret weapon. It's is not the hardest recipe, it just takes a long ass time, but I promise to fuck; bring it to a party/family thing, people will line up to blow you. Even people that dont like "bread pudding" put this shit away.

    Croissant Bread Pudding:

    3 extra large eggs
    8 extra-large egg yolks
    5 cups half-and-half
    1 1/2 cups sugar
    1 1/2 teaspoons pure vanilla extract
    6 plain croissants, preferably stale,sliced horizontally
    1 cup raisin

    1.Preheat the oven to 350 degrees F.
    2.In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla.
    3.Set the custard mixture aside.
    4.In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking.
    5.Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
    6.Place the pan in a larger one filled with 1-inch of hot water.
    7.Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding.
    8.Cut a few holes in the foil to allow steam to escape.
    9.Bake for 45 minutes.
    10.Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set.
    11.Remove from the oven and cool slightly.
    12.Serve warm or at room temperature.

    Last time I did it, I made a simple rum sauce; butter, sugar, vanilla and rum I think.

  17. #77
    Master of Posting 16BitJesus's Avatar
    Join Date
    Jan 2005
    Location
    San Marcos, TX.
    Age
    33
    Posts
    8,862
    Points
    22 (386 Banked)
    TIME FOR A DESSERT

    Turtle Truffle Pie

    YOU NEED:

    FOR THE CHOCOLATE LAYER

    1 and 1/2 cup semi-sweet chocolate chips
    1 cup heavy whipping cream
    3 tablespoons of butter/margarine (or teaspoons, I forget...it's whichever one is usually marked on the wrapper)

    FOR THE CARAMEL LAYER

    17 individually wrapped caramels
    1/4 cup nonsweetened evaporated milk
    some crushed pecans (optional)

    YOU ALSO NEED

    1 premade pie crust (chocolate)
    1 fairly large microwave safe container (I use a Pyrex 3 or 4 cup glass measuring bowl, very heavy duty)

    1A (Optional). Scatter the crushed pecans on the bottom of the pie crust, as much as you see fit.

    1B. Unwrap caramels and put them in the microwave safe container along with the 1/4 cup evaporated milk. Microwave on high for about a minute and a half, give or take. Mix together well. Pour into the pie crust.

    2. Clean the microwave safe container. Put in the chocolate chips, heavy cream, and butter. Microwave on high for a minute and a half, give or take. Mix it together very well. Pour into pie crust on top of caramel layer.

    3. Chill in the fridge for about 4 hours (the pie, not you).

    4. DONE.

    Goes great with whipped cream.

    PS You may wanna keep an eye on the stuff while you're microwaving it, as the evaporated milk and the heavy cream tend to foam up and, depending on the size of your container, may rise over the sides.

    BEST PIE EVER.

  18. #78
    machete's Avatar
    Entense Supporter
    Join Date
    May 2004
    Location
    Baltimore, MD
    Posts
    18,652
    Points
    86 (0 Banked)
    phone number to a pizza place is quick, easy and good.

  19. #79
    Master of Posting 16BitJesus's Avatar
    Join Date
    Jan 2005
    Location
    San Marcos, TX.
    Age
    33
    Posts
    8,862
    Points
    22 (386 Banked)
    Originally posted by Machete
    phone number to a pizza place is quick, easy and good.
    HEY WOW YOU SHOULD HAVE YOUR OWN COMEDY CENTRAL SPECIAL.

    Edited for POTATO SKINS.

    YOU NEED:

    A brush

    Tinfoil

    Some kind of pan

    2 decent sized potatoes

    1/2 stick of butter/margarine

    3 tablespoons chopped garlic (you can buy it in a jar pre-chopped of course)

    2 eight-ounce bags of the shredded cheese of your choice (I do one mozzarella and one cheddar)

    Bacon bits (REAL bacon of course...I can usually find this in bagged form at my grocery store near the regular bacon...one bag is plenty, but I'm not sure of the exact amount...just use your own judgement here)

    Salt

    Pepper

    Whatever dipping sauces you prefer (sour cream)


    HOW TO DO:

    Preheat oven to 400 degrees.

    Cut each potato into eight big wedges (keep cutting in half lengthwise until you have eight).

    Cut each wedge in half width-wise. You should now have 32 mini wedges.

    Arrange wedges close together (like really close, touching but still in one layer) on tinfoil-coated baking sheet / pizza pan / whatever you have handy that can hold them all and go in the oven.

    Put the butter and chopped garlic in a small saucepan. Get the butter melted and sautee the garlic in it until the garlic starts to turn light brown--shouldn't take more than 5 minutes from once the butter is all melted.

    Once that is done, brush your newly created garlic butter liberally over the potato wedges. Feel free to put the bits of garlic on there too.

    Lightly salt and pepper the wedges.

    Put the wedges in the oven for around 35 minutes. They should be golden-brown and pretty easy to cut with a fork. Check again in five minutes if they're not quite ready.

    Once the wedges are done baking, take 'em out but don't turn the oven off. Sprinkle the shredded cheese and the bacon bits over them (you can also do chives or whatever else you like on potato skins), then put 'em back in for about five minutes or until all the cheese is melted.

    Remove, enjoy.

    This is the exact recipe I use and it will easily serve 3-5 people. I usually make it for just me and my gf and we always have plenty left over.

  20. #80
    I have lots of Seniority aedeos b.a.'s Avatar
    Entense Supporter
    Join Date
    Aug 2003
    Location
    washington
    Age
    32
    Posts
    132,475
    Points
    30 (0 Banked)
    Originally posted by aedeos
    2 pounds beef
    1/2 bacon
    2 jalopenos
    2 habeneros
    16 oz tomato sauce
    12 oz tomato paste
    16 oz diced tomato
    8 oz corn kernels
    3 tbs cayanne
    3 tbs chili powder
    3 cloves garlic
    and a bunch of random spices that I don't remember.
    Crockpot recipe. Cake to make.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •