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Shrimp and chicken

Take frozen shrimp, Water that bitch, cook it in some S0y sauce, then heat up some microwaved chicken. 

Nah i'm just fucking around these are all actually really cool and I like this section. 

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quick update, stickied this for now. might work on making a new thread to compile the actual recipes, since this one also has discussion/feedback on them to make it cleaner at looking at recipes.

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Old School Pasta Carbonara

 

 

Boil a handful of pasta

While pasta is cooking, chop up bacon into roughly 1/2 to 1 inch pieces and pan cook on medium high heat. 

After bacon is cooked 85% of the way strain excess grease (leave some for cooking veggies) add mushrooms and whatever other vegetables you want to cook into the pan and cook them out. 

When all veggies and bacon are cooked out remove from heat, add pasta and 3 egg yolks, and 3-5 tablespoons butter and mix to incorporate. 

Add Parmesan cheese, and pepper (taste and check for salt. Bacon should make plenty of salt for it.) mix and eat.

 

makes 2 large portions

Edited by Chrono (see edit history)

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Balsamic Fig Pork:

 

1 Pork Loin

1 Shallot finely diced

3 Tbsp Balsamic Fig Butter (from sprouts) [sub in balsamic jam]

1/4 Cup water (with amount for chicken bouillon dissolved in, let it get to room temp)

Chicken Bouillon (small amount it's basically chicken base/stock dried. dissolved into the water)

1 Tbsp honey

2 Tbsp Balsamic Vinegar

3 Tbsp Butter

Salt

Pepper

 

 

 

Season liberally with salt and pepper the pork loin and sear in a hot skillet over high heat on all sides.

Transfer to a sheet and bake at 425 until cooked through (use a thermometer. should take roughly 8-12 minutes)

In the same skillet that pork was seared in, heat a small amount of oil and saute the shallots until translucent

Stir in the water, chicken bouillon, fig butter, balsamic vinegar, and honey. 

allow to reduce until thick and sauce like then add butter and turn off heat. stirring to fully incorporate.

Let pork rest 5 minutes before cutting, then slice and serve with sauce.

 

 

 

1 Bag of mixed (or all red) small potatoes

1 Package cream cheese (8 oz)

Heavy Cream

Salt

Pepper

 

 

Wash and slice potatoes into 1/4 pieces and put into a pot covering entirely in cold water.

Bring water to a low boil, until potatoes are just barely fork tender.

Drain water and add cream cheese and a splash of heavy cream. using a hand potato masher, mash until potatoes cream cheese and heavy cream are fully mixed. (add more heavy cream until consistency is nice.)

salt and pepper to taste.

Edited by Chrono (see edit history)

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Pigs in blankets (Sausages in puff pastry)


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(It's easily my favorite partysnack ever since I was a child.)

Ingredients (for 2 servings)
2 rolls of puff pastry
8 sausages (vegetarian ones taste just as good)
1 egg
salt
optional: black cumin (If you have access to good tasting whole cumin, you can use that aswell, but it's hard to get in the US)

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How to prepare
Getting the perfect temperature to prepare the pastry isn't easy.
I suggest preparing each roll one at a time, leaving the rest in the fridge until you actually want to use it, because it can get sticky and way too stretch when it's warm. The dough being TOO cold is also a problem, because it can break if you unroll it either too fast or when it isn't warmed up enough. Especially the inner part! You'll have to unroll it slowly enough so the dough doesn't break, but don't take too long either. After a couple of batches, you'll get the hang of it.
Once it's unrolled, cut it into 16 pieces of the same size by cutting 3 times horizontally and 3 times vertically. What I do is halving the sheet once vertically, once horizontally to end up with 4 pieces that have the same size ratio as the original one and repeat that with the small ones again. (Sounds harder than it is)
Then you take 4 of the sausages, lay them next to each other, cut them in half and take the halves and cut them in half again. You'll end up with 16 pieces of roughly the same size.
Now you'll take a puff pastry piece and a sausage, roll it in, and close the ends (So the insides stay nice and juicy)
Do that until you run out of sausages and puff pastry.
Repeat the whole process for the next roll aswell.
Place them all on baking paper (Or better, reuse the paper from the puff pastry. It works just as well and saves you time and money)
Now you'll have to whisk an egg in a bowl and glaze every single piece with it. You can use a clean painting brush, but a silicone brush for baking is generally much better!
Add a pinch of salt to each piece
Add some cumin on all of them.
Place in the oven for 30-45 minutes at 180°C (close to 356°F)
Once the timer is up, make sure that it is gold brown like in the upper picture. If so, it's time for a taste test. Take one out with a fork, be sure that it's not too hot to put in your mouth and take a bite. If the dough is still raw on the inside, you may want to leave it in for another 5-10 minutes depending on your taste. At this point, it won't be dangerous to consume either way, but it will become more flakey and expand more if you leave it longer.

Bon Appetit.

Edited by Chaonic (see edit history)

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