I love to cook and always trying to find new recipes to cook. Of course times like theses its hard to shop for food. With people being let off or people have to downsized because of it. We always trying to find what we can do to put food on the table. Please post your favorite recipes and also talk about what you like the most. But of course if you do rp please quote your recipes. Like this

Teriyaki Pork Kabobs

Prep Time: 20 min.
Grill Time: 20 min.

INGREDIENTS:

2 tablespoons cornstarch
1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/2 teaspoon garlic powder or 2 cloves garlic, minced
1/4 teaspoon ground ginger
1 pound boneless pork loin, cut into 1-inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)


DIRECTIONS:
1. Stir the cornstarch, broth, soy sauce, brown sugar, garlic powder and ginger in a 2-quart saucepan until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat.

2. Thread alternately the pork, mushrooms and onion on 4 skewers.

3. Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the broth mixture. Thread 1 tomato on each skewer.

4. Heat the remaining broth mixture to a boil over medium-high heat. Serve the broth mixture with the kabobs and rice.
Makes: 4 servings (1 kabob and 3/4 cup rice each).

I make my own up as I go. I love red bean curry and chick pea curry. I normally use jasmine rice with it. I will also throw some bean curd in there sometimes. It's cheap and has a lot of protein and other good stuff in it. I don't eat meat so cheap and healthy is good. XD

Well my family has to buy meat that is abit cheap mostly all we eat is either pork or chicken..we rarely buy beef *shrugged* except for hamburger meat.

I tend to just throw open the pantry, look at the spice rack, and just start grabbing stuff. The only advantage I have, is Im culinarily trained, and work in the industry. Not to mention even if its something Im allergic to(99% of seafood, with Tuna being the only exception...oddly enough), I can usually throw something together that both smells, and from what people tell me, tastes good.

This past Sunday(fathers day), I ended up marinating chicken breasts in a Soy, Ginger, Garlic and Oregano liquid for 2.5-3hours, then BBQing it. Even when the outside was kinda tough, the inside was still nice, tender, and juicy. Not to mention, the flavours were to die for. :drool:

I make potato salad that was passed down from my grandmother on my mom's side. I'm super protective of the recipe but like to make it for parties and such. My friends and family love it, even the ones that hate potato salad go nuts.

Hmm...
I'm not the best cook, but I like making muffins :D
they are tasty me thinks ^.^
gonna make blueberry muffins tomorrow! =D

blueberry muffins are the greatest

yush they are! they are so delicious! :D

of course I like any kind of muffins lol

I'm really picky when it comes to muffins. Most are too dry for me. There's really only one kind I'll have without thinking twice about it and they're only from one specific grocery chain.

muffins aren't super moist, but they aren't dry.
I'm still learning though.

How do you make muffins moist?
is it more milk or something?

I'm not sure but most just taste terrible to me.

I guess some people are just like that

There is only one type of muffin I actually like(get that mind OUT of the gutter! :P)

My mom makes these banana chocolate chip muffins that are killer. Sometimes they end up a little dryer then she intended, but thats what a little butter after microwaving it is for, right?

Lovely! :) I'll share one of my favorite recipes. I'm a baker, but I may put some family meat recipes up later.

Perfect marshmallow fondant for cupcakes or sculpting

Marshmallow fondant is rapidly growing more popular than its traditional alternative, primarily because it doesn't taste like garbage. It's still very, very sweet, but palatable, and you can get it to a consistency that is almost exactly like standard fondant. It is a tiny bit harder to work with, but you should be fine, so long as you remember that if it's cracking or crumbly, warm it in your hands, and if it's sticky and shiny, it's too warm. Add a tiny bit of powdered sugar or let it cool down.

Warning: I eyeball the ingredients! This quantity should work fine, though :)

Ingredients
3 cups mini marshmallows
Half a stick of unsalted butter (1/4 cup)
3 1/2 cups confectioner's sugar (1 pound), plus more for dusting
1-3 tablespoons water

Directions
Place the marshmallows and butter in a microwave-safe bowl (I like to use a medium-sized Pyrex measuring cup).
Cook for 30 seconds.
Remove and stir the concoction thoroughly with a non-stick spatula.
Continue this with 15-second zaps until the marshmallows and butter are completely melted and combined.

Transfer your marshmallow mixture into the bowl of a standing mixer. Use the mixing tool head. Turn on the lowest speed.
Carefully pour half the powdered sugar into the bowl, on top of the mix.
Add half a tablespoon of water at a time if it appears too dry - you want it to just form a dough. Avoid making it too sticky.

Dust a clean, clear counter top or large baking sheet with confectioner's sugar. Coat your hands and rolling pin, if you're using one.
At this point, the dough WILL be very sticky - be ready for it to stretch all over your hands! :)
Begin kneading the dough, working out any lumps, and begin adding the other half of the sugar as needed. I usually just press the dough (which is typically sticking to my hands at this point) right into it.

Knead until it is firm and soft all over, with no areas that stick to your hands. If it tears easily, it's a sign you need to add a very small amount of water.

Add color as desired, and sculpt!

At that stage, it'll be a bit too soft to do the big cake work or large-scale sculpting, so let me know if you plan to use it for anything other than that and I'll send you the recipe I adapted mine from, which includes instructions on firming it up for cakes.

Here's a cake I did the other day, just as an example of what you can use it for. Misao did the leaves, and I did the roses:


It's a bit glossy because I'd been messing with it for a bit, which is why you can see my fingerprints in areas. To avoid that, don't play with it so much in your hands. I nearly melted it. xP

Oh wow thats lovely I wish I can do flowers like that on cakes and stuff desserts aren't still my best to cook..even if I been cooking for the past nine years

I absolutely LOVE Roasted Bell Pepper Rissotto.

My mom makes INSANELY GOOD spinach dip. Yum!

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Not giving the recipe over though. :P

Yea I guess thats how some people are *shrugged* lol

I think it's annoying how people won't give out their recipes...although there is one or two of mine that I kinda keep to myself. I would give them to people if they asked kindly, but otherwise I don't generally offer them up.

some people are proud of their recipes

All my recipes...well, they dont exist. Honestly, all I do is take something(chicken, beef, pork, etc) and open the spice rack. Throwing stuff on it until I think it will be good...99.99999999~% of the time it works. xD

THIS.

I use a 32cm x 23cm pan (about 9x13 inch) and wouldn't make a full batch in a smaller pan, as these are already quite thick. Works well in a bigger pan though, you just get thinner squares. You might have to adjust the amount of chocolate a little if your pan is much bigger though.

Base:
225g (8oz) margarine
115g (4oz) caster sugar
285g (10oz) plain flour

Rub margarine into flour and sugar. Press into tray. Bake at 175°C (350°F) for about 20 mins, until golden brown, and leave to cool. Under cook rather than over bake.

Caramel:
225g (8oz) margarine
1 tin (397g/14oz) sweetened condensed milk
225g (8oz) sugar
4 tablespoons golden syrup

Bring all ingredients to boil. Boil for 5-7 mins stirring all the time. Cool a little and pour over base. Leave until cold.

Melt about 200g (7oz) chocolate and spread on top. Allow to set before cutting.



IT'S LOVELY (:

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