RD - Recipe Discussion

[Forb]

This is the post I've thrown up.

Maybe to be moved to the Media subforum.

[Forb]

Reserved for index post.

[Forb]

http://ericasrecipes.com/2014/03/garlic-cheese-stuffed-pretzel-bombs/

First.

[Phauss]

Ok, so here's one I got from my grandma. She cooks with butter and seasoned salt. If you have those two things, you can make just about anything delicious.

Anyways, this is a rice recipe. I guess we'll call it "onion rice".

Here's what you'll need:

• ½ white onion
• 1 cup of white rice
• 1 can chicken broth (14fl oz)
• ¼ stick of butter
• seasoned salt
• a pot with a lid

How to make it:

1. Preheat the oven for 350F and set the stove top to medium.
2. Dice up the onion on a cutting board.
3. Melt the butter in a pot on the stove, then put the diced onion in the pot and caramelize them.
4. When the onion has caramelized, put the rice in the pot and mix it together. Stir occasionally to brown the rice.
5. Once the rice has browned, pour in the can of chicken broth. Add some seasoned salt to your taste.
6. Put a lid on the pot and put the rice in the oven for 30 minutes at 350F.
7. After 30 minutes, take out the rice and enjoy.

[Clow]

Fucking delicious potato soup.

Materials:

• 1 very large cooking pot
• 1 very small cooking pot
• Potato peeler and/or srs knife skillz
• 1 wire whisk
• The other obvious shit you'd need

Ingredients:

• 8 russet potatoes
• 4 1/2 cups of milk (USE WHOLE YOU NINNIES)
• 1/2 cup half-and-half
• 1 small onion
• 2 medium/3 small carrots
• 1/2 a stick of butter
• 2 tbsp all-purpose flour
• 2 small cubes of chicken bouillon
• Salt and pepper
• Bacon bits and sharp chedder cheese (to garnish)

Procedure:
1. In your large cooking pot, melt your 1/2 stick of butter over medium heat. Peel and dice your onion and carrots and saute them in the butter until the onions begin to become translucent. Something like 5 minutes. Then whisk in the flour and cook about another minute.
2. In your very small pot, dissolve your bouillon cubes in 1/2 cup of milk over medium-low heat, and reserve for later.
3. Skin and cube your potatoes, and then add them to your large pot along with the remaining 4 cups of milk and the dissolved bouillon. Cook until your potatoes are completely tender. How long depends on the size of your cubes. You gotta learn how to improvise these kinda things, this is cooking yo. Just check up on em and when they're mushy you're good.
4. Add the half-and-half, and loosely mush and stir in the potatoes with the whisk (leave chucks, basically). Salt and pepper to taste.
5. Garnish with bacon bits and grated sharp cheddar. Seriously, get a fine grater and grate a block of it yourself. So luxurious.

Another good thing to do with it is add shrimp. Just cook the shrimp for a couple of minutes in a couple of cups of generously salted water in a saucepan. When they turn pink yank em out, peel them, chop them up, and stir them into the soup. Shit's cash.

ALSO USE UNSALTED BUTTER. ALMOST ALWAYS USE UNSALTED BUTTER WHEN YOU'RE COOKING SOMETHING THAT GIVES YOU GOOD CHANCES TO SEASON. YOU CONTROL THE SALT IN YOUR DISH, NOT YOUR BUTTER.

[Forb]

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[Forb]

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