Kommunity Cook Book!

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K-Mod Comment by Gumbo123 on May 26, 2017 at 12:54pm

Now available from the Mythical Crew - - -

• Power Tool Cooking School
• Mythicalicious! 

K-Mod Comment by Gumbo123 on November 21, 2016 at 12:49pm

I'm gonna leave this here, just in case anyone need proper proportions to throw together a jambalaya for 300 persons (or 100 hungry Cajuns) . . .

JAMBALAYA!
20 lbs pork (boston butt OR boneless pork loin / cubed)
20 lbs chicken breast (boneless / skinless)
15 lbs fully cooked smoked sausage
(I use Eddy brand in Texas, or Manda's when back home in Louisiana)
3 lbs Wrights smoked bacon (use drippings to saute veggies and brown meats)
40 lbs parboiled rice
15 lbs onions
6 bunches green onions
1 bunch celery
4 large green bell peppers
2o quarts chicken stock
1 large box Slap Ya Mama seasoning
salt, pepper, garlic to taste

Comment by Mean Chunga (Putz) on January 14, 2015 at 12:40pm

Chocolate Banana Ravioli

For pasta

3 1/2 cups of All Purpose Flour

1/4 cup of unsweetened cocoa powder

1/2 cup of powered sugar

1 T of vanilla extract (pure or imitation, it really doesn't matter)

1/2 t of salt

Filling

1 T of nutella (per ravioli)

3 small slices of banana (per ravioli)

Sauce

1/4 cup of honey

1 T of cinammon

pinch of salt

whatever water comes with the ravioli from being boiled.

in a large bowl mix together all of the dry ingredients with a fork until they are fully integrated.  Make a well in the flour in the bowl and pour in the eggs and the vanilla.  Whisk the eggs with a fork and gradually incorporate the flour mixture until you can no longer see any of the egg.  Turn it out on a clean counter or cutting board and start kneading everything together.  (depending on the weather you may need to add additional liquid to the mix if your dough is dry.  That is no big deal just add some tap water a little at a time until your dough is more manageable).  Keep kneading the dough for 3-4 minutes until it is stretchy and is no longer sticking to the board or counter top.  At this point let it rest for a minimum of 20 minutes.

Once your 20 minutes is up you can start rolling out your dough.  If you have a pasta machine, that is awesome ... but I don't.  Cut your dough in to 4 pieces, doing this will make the rolling process much easier and much more manageable.  Roll your dough to about 1/8 of an inch thick this should give you ample room to make 2 nice and large ravioli.  All you will need to do is  cut the dough in half and make sure that the half that you are going to place over the filling is slightly larger than the one on the bottom, after all; it has more stuff to cover.

Once you get your filling down use water to wet the pasta around the filling and edges, doing this will seal the pasta.  Some people swear up and down that you have to use an egg wash to do this and you can do that but the added protein from the egg will make the pasta more tough around the edges so if you like your pasta even chewier use the egg, if you like them a little less on the chewy side, go with the water.  After you have wet down the pasta with your wetting medium of choice go ahead and lay the top layer over the bottom and use your fingers to push out any air that might have gotten trapped.  Air is bad in ravioli, it makes them go boom.  Boom is not good with ravioli.  Repeat these steps until you have no more dough to make pasta.

To cook the ravioli get a large stock pot and fill it with water.  Now this time we are going to get a little strange, not only are we going to salt the water but we are going to sugar the water too.    While those are cooking get a saute pan out and put the honey and cinnamon in it and put it over low heat.  Now if you really wanted to gild the lily you could at this point add chopped pecans to the honey mixture and I can't think of anyone who would fault you for that. 

Once the ravioli are floating at the top of the water move them directly from the boiling water to the saute pan, do not put them in a colander or anything like that.  once you have them out, toss them a few times and serve them in a large bowl with a sprinkling of powdered sugar over the top. 

Enjoy!

K-Mod Comment by Gumbo123 on March 27, 2011 at 12:07am

Here are a couple of recipes we did for this year's International Dinner as part of our church's missions emphasis month.  We took on Isreal and Mid Eastern foods . . .

 

ORANGE CHICKEN

3 lbs. chicken (cut into parts - - I prefer skinless thighs)                             

1 tsp. garlic powder                                  2 tsp. paprika

1/4 tsp. pepper                                           1/4 tsp. crushed tarragon

2 tsp. salt                                                      1/4 tsp. thyme

 

1/4 cup water

1/2 tsp. freshly grated lemon peel

1/2 tsp. freshly grated orange peel

1/4 cup freshly squeezed lemon juice

1/2 cup freshly squeezed orange juice

 

Mix together the dry seasonings and use to generously season chicken pieces. Place in a shallow baking pan, skin side down. Combine the grated peels, juices, and water. Pour over chicken. Bake uncovered at 375 F. for about 40 minutes.

 

Turn the chicken and continue baking. Baste with pan juices once or twice until done in about 35 minutes more.

 

RICE WITH PINE NUTS

2 Tbsp. olive oil                                           1 cup long grain rice

2 cups water                                                1-1/2 tsp. salt

1/4 tsp. pepper                                           1/4 tsp. garlic powder

1/4 cup pine nuts

 

Heat the olive oil in a medium saucepan. Add the rice and sauté gently for 5 minutes, stirring constantly. Be sure NOT to brown the rice. Meanwhile in separate saucepan, brown the pine nuts gently. Be careful not to overcook. After browning, add the pine nuts into the rice. Add the water, salt, pepper, and garlic powder and bring to a rapid boil. Cook for about 7 minutes on medium high heat until the water gets to the surface of the rice. Reduce the heat to the lowest point, cover the saucepan tightly and cook for 25 minutes until all the water is absorbed into the rice. Fluff the rice with a fork and serve immediately.

K-Mod Comment by Gumbo123 on January 7, 2011 at 6:59pm

Quick & Easy ~ Shrimp & Corn Chowder
> 2 lbs fresh shrimp, peeled
> 1 stick of butter
> 2 lg cans evaporated milk
> 2 lg cans of potato soup
> 1 can whole kernel corn
> 1 can cream style corn
> diced onions, bell pepper, celery & carrots

> salt & pepper to taste
> 1 cap full crab boil

Cook onions, etc in butter until limp. 

Add shrimp and cook until pink. 

Add all other ingredients and cook for about 30 min. 

 

Yum Yum!!

Comment by Phillip(Sabertoothed Moose-Lion) on December 4, 2010 at 2:52am

I was wondering where, and if there was a place to pastry recipes (i.e. baked goods and desserts .) that's is if they are accepted as actually cooking here.

Comment by Gene' Brinson Squirrel Whisperer on February 23, 2010 at 4:31am

I think i posted my recipe in the wrong spot but trust me. You will adore it. Or you wont adore it. But that hasn't happened yet.

Comment by Gene' Brinson Squirrel Whisperer on February 23, 2010 at 4:30am

dudes that cook are dudes that should be proud

Comment by Baahar on December 4, 2009 at 3:07pm

this kommunity cook book is a lovely idea :)

I have three recipes on my blog .. are we allowed to link to our blogs?

Walnut-Fig Dessert: http://www.baahar.net/?p=47

Comment by lopsideful (Liger) on November 2, 2009 at 11:28am

im a guy to lol

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