I've noticed that /ck/ talks about food, but there aren't many recipes. Sure, there are some scattered around in different threads. Let's face it though nobody is going to sift though all those posts. So I'm making this thread for the sole purpose of collecting recipes. Nothing but recipes! Please do NOT discuss/post anything other than recipes in this thread! (I'd suggest making a /ck/ general thread, then post your problems there.)Later on I'll sort though all of them and arrange them in order and make proper cook book (somehow) and post it in /coc/. I'm also doing this because I saw recipe collection section on the front page (pre-update). I was kinda upset that it never came to be, so that's why I'm doing this. I'm also planning to have a "cover" made for this thread(a request in /draw/), replacing the pic that I posted with. It will have the have the +4chan mascots on it and will be more appropriate then my spiral teethed maw. So start posting any and all recipes here! I do have have request for the mod. Will you please sticky this thread?
That. Recipe. Is. AMAZING.
Ramen from Scratch by Andrew Lynch Ingredients 2 cups flour4 eggsSalt1 T. waterOil for frying Preparation: In a large bowl, combine flour and salt. Make a well in the center and add the eggs and water. Combine until it comes together to form a nice pasta dough. Let rest 30 minutes, then roll through pasta machine with an angel hair attachment. Twirl your desired amount in a nest. Let your nests dry for a couple of hours, then deep fry for 3 minutes on each side. Let cool. Boil in salted water until tender. (Since this is fresh ramen without any perservaties, store in the fridge for up to a week, or freeze for 3 months)
Mars Bar/Milky Way Rice Krispie CakesIngredients: 4 Mars bars (or Milky Way)1/2 cup butter4 cups Rice Krispies1/4 Cup Chocolate Chips Directions:Cut up Mars bars. Combine in a saucepan with butter. Cook and stir over low heat until melted.Remove from heat and stir in Rice Krispies and chocolate chips.Spoon into muffin cases and cool in the firidge.
Ingredients * 3 packages unflavored gelatin * 1 cup ice cold water, divided * 12 ounces granulated sugar, approximately 1 1/2 cups * 1 cup light corn syrup * 1/4 teaspoon kosher salt * 1 teaspoon vanilla extract * 1/4 cup confectioners' sugar * 1/4 cup cornstarch * Nonstick sprayDirectionsPlace the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.For regular marshmallows:Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.For miniature marshmallows:Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
Pumpkin Soup2 T. margarine¼ cup onion2 T. flour1 tsp. salt2 cup chicken broth2 cups pumpkin puree2 cups milk1 ½ T. brown sugar¼ tsp. nutmegSaute onion in margarine till soft, but not browned. Blend in flour and salt. Add chicken broth and bring to a boil to cook flour mixture. Cook for 2 minutes. Add milk, pumpkin, brown sugar and nutmeg. Bring to a boil. Serves 6.
Asparagus Soup1 lb. fresh asparagus, cup up¼ cup chopped onion1 cup chicken brothCook together till asparagus is tender. Set aside.Heat in a saucepan:2 T. margarine2 T. flour½ tsp. saltDash pepper or lemon pepper1 tsp. lemonStir in:1 more cup of chicken broth, cook till boils. Add asparagus mixture and1 cup milk
Texas Chili:Ingredients* 1 tablespoon olive oil* 1 large onion, chopped* 1 stalk celery, chopped* 2 carrots, chopped* 4 cups V8* 4 (15 ounce) cans black beans* 1 (15 ounce) can whole kernel corn* 1 (14.5 ounce) can crushed tomatoes1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Stir in V8 2 cans of beans, and corn. Bring to a boil.2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
I noticed that there is a sticky thread saying how this board will be shut down in a month unless we get more activity.I will do my best to keep this board alive by posting images of weirdass recipes from 4chan's /ck/.Let's face it, you guys need all the help you can get.
>>2906But where is the meat?
>>2914What is that frosting? This is important.
>>2949It looks like colored mashed potatoes.
http://www.mediafire.com/download.php?gzmyzmidkngI compiled a list of hundreds of recipes from two epic /ck/ threads. Enjoy!
3 1/2 c. Mashed Yams/Sweet Potatoes1/4 c. Sugar1/4 tsp. Salt1/2 c. Butter3 Eggs Beaten1 tsp. Vanilla1/3 c. Milk1/4 c. BourbonTopping:1/3 c. Melted Butter1 c. Brown Sugar1/2 c. Flour1 1/2 c. PecansMix the Sugar, butter, and eggs into the mashed Sweet Potatoes/Yams.Place the mixture into a baking dish.Topping:Mix the melted butter, brown sugar, and flour.Sprinkle the mixture on top of the Mashed Sweet Potato/Yam mixture. Top it off with the pecans.Bake at 350 degrees for 30 minutes.
Learn to use a pressure cookerThe meat I cook is so loose you can tease away individual muscle fibers
>>3001Sounds like you're describing my ex girlfriend.
>>3006:/Gross man
>>2788>>3188Addendum(or correction or whatever): Reduce oil down to maybe a tablespoon, maybe a little less. Replace the three tablespoons of oil you didn't use with milk/more water/chocolate syrup. Otherwise your brownies are gonna be greasy as fuck and basically be like what would happen if you threw a piece of delicious chocolate cake into a cold deep-fryer. Not good eats.
Our family's navajo recipe for machaca:Two eggs1/3 lb. chuck roast (If you are lazy, 2-3 canned roast beef)1/2 cup of your local salsaIf you want it extra spicy, ensure the salsa's at least medium and add the following: chili powder, cayenne pepper sauce of your choice, jalapenos, and garlic.Place salsa and beef on a frying pan and shred the beef as it's cooking. Add the eggs and various spices and allow the eggs to cook and the salsa to thicken. Viola, you have semi-traditional machaca. For further authentic taste, allow it to dry some. Wrap it up in a corn tortilla for maximum authenticity.
Comic book chili - I adapted this from that Green Lantern Chili recipe image. Some of the spices that recipe called for are very difficult to find, so I tried to replace them with newer mixtures.INGREDIENTS1 1/2 pounds lean sirloin chunks (or any other meat/meat alternative. 1 pound or the volume equivalent to 1 pound of meat works, too)2 teaspoons cumin2 teaspoons paprika1 teaspoon cayenne1 cup minced onion1/2 cup chopped green pepper (optional)2 teaspoons minced garlic1 teaspoon freshly ground black pepper1 1/2 teaspoons salt1/2 teaspoons dried basil, crushed3 tablespoons chili powder (see below)1 16-ounce can tomatoes, cut up2 8-ounce cans tomato sauce2 16-ounce cans dark red kidney beans, partially drained1 teaspoon of brown sugar1/2 cup waterCHILI POWDER1 part paprika2 part ground cumin1 part ground pepper (see below)1 part oregano2 part garlic powder or fresh garlicI like to use three different mixes of powders. You need 3 tablespoons at the end, so I use one tablespoon of store-bought chili powder, 1 tablespoon using the above mix and a spicy pepper that I dried and ground myself, and 1 tablespoon of the same with a milder pepper (cayenne and paprika work well). However, it's completely fine to just use 3 tablespoons of store-bought powder.GARNISHgrated cheeseoyster crackers or saltineschopped onionsRECIPEIn a large saucepan, brown ground beef and spices together until flavor blends well. Drain fat. Add onion, green pepper, and garlic and cook until soft. Stir in undrained tomatoes, seasonings, tomato sauce, and water into a large pan.Let simmer until you're satisfied with the consistency. Occasionally stir. Ten minutes before serving, add brown sugar and beans. Serve with "help yourself" bowls of grated cheese, oyster crackers, and chopped onions.Note: don't worry if you miss the mark with one of the measurements. This is an easy recipe to fudge a couple things on. Also, I usually add all of the spices and seasonings after I've drained the fat off the meat; it's easier that way.
I've always wanted to try this recipe, but King Arthur only offers their high gluten flours online and I never got around to ordering some.
Bea's Great Grandma's Chocolate Cake aka The Best Goddamn Cake Ever(fun fact: she made this for school kids back in the 20s in the cafeteria)Ingredients: 3 cups of sugar1 1/2 cups of vegetable oil1 1/2 cups sour milk (add lemon juice to milk)1 tbs vanilla extract3 eggs4 1/2 cups of flour4 1/2 tsps. baking soda1 1/2 cups unsweetened cocoa3 cups boiling waterCombine first five ingredients, then add the rest. Mix the water in last. Pour into cake pans, bake at 350 degrees until the center of the cake is spongy (approx. 45 minutes). This cake is delicious by itself or frosted, with fruit or preserves between layers. It is pretty much amazing.
There's a certain poetry to these recipe pics.
Ingredients:One cup white sugarTwo cups brown sugarTwo eggsOne cup shorteningTwo teaspoons of vanillaOne teaspoon of saltOne and a half teaspoons of baking sodaTwo cups of flourTwo cups of chocolate chipsIn a mixing bowl, mix the sugars, shortening, eggs, and vanilla until it's a consistent texture. Then add the rest of it, and again, mix until consistent. There, you have your cookie dough.Now, take globs of it (a really big teaspoon per cookie should be good) and press it onto a clean baking sheet. Bake in a preheated oven at 350 degrees, for about twelve minutes. Once they're baked through, take out of the oven. For best results, let them sit on the sheet for a few minutes before moving, and then let cool on a sheet of aluminum foil.
>>3662Note: I'm at work now and put that in from memory, so it may not be exactly right. I just made them yesterday, so it's pretty fresh in my mind, but. I'll check it once I get home to make sure it's correct.
This is a really simple, utilitarian recipe that's easy to make and good for a quick meal. The amounts I use are for just one person, albeit one person that eats a lot.You can sub out the shrimp for whatever meat you want, or even leave the meat out altogether if you like.INGREDIENTS:Six large shrimp, deshelled but uncookedAbout half a bell pepperAbout a third of an onionOne to two cloves of garlicAbout a teaspoon and a half of oil (I usually use olive oil but whatever, doesn't really matter)PREPARATION:Chop the bell peppers and onion into bite-sized pieces. Chop up the garlic, not too small. If it's too small, a later step will be a pain in the ass. Cut off the tail of the shrimp, and then cut in two lengthwise. Now, look at the inside of the shrimp, and find the black vein that runs through the underside. You shouldn't have any trouble finding it. Pull that thing out and throw away.COOKING THAT SHIT:Put the oil in a skillet, and heat at medium. When it's good and hot, toss your garlic in, and let it cook until it's all black and nasty. Then, use a spatula or something to remove your charred garlic, and throw out. Try to keep as much oil in the pan as possible while you do this, but you're going to lose some. You now have a pan full of garlicky oil.Now, toss your shrimp and veggies into the pan. keep it moving around with a spatula, so it doesn't burn. Once your shrimp are fully cooked, remove it all from heat, and enjoy! Eat it on a bowl of rice or noodles.If you want to make it with chicken or beef or whatever, you'll need to put the meat into the pan before the veggies, because it takes a lot longer to cook than shrimp does so you'll wind up with burnt veggies otherwise.
>>3662MINOR CORRECTION TO THIS it's supposed to be one and a half teaspoons of salt and one teaspoon of baking soda, not the other way around.
4 large eggs, preferably room temperature1 cup of sugar, sifted1 cup of brown sugar, sifted8 ounces of melted butter2 teaspoons of melted butter2 tablespoons of milk1 cup of cocoa, sifted1/2 cup of flour, sifted1/2 teaspoon of salt (try to sift it, I dare you)Preheat the oven to 300 degrees fahrenheit.Prepare an 8 inch square pan, either by carefully buttering and flouring it or laying some parchment paper down in it.Beat the eggs until fluffy and light yellow. Add the sugars, then liquids, then remaining ingredients. Mix to combine.If desired, two cups of chips or nuts can be added to the finished batter, before pouring it into the pan. Cook for approximately thirty minutes. Longer if you don't like them gooey as all fuck. No more than forty-five minutes.Wait for the finished product to cool considerably before dusting with confectioner's/powdered sugar.
>>3672A cup and two teaspoons of melted butter?Mother of God.
>>3673...Fuck. I did that wrong. Lemme try again.4 tubs of butter, preferably room temperature1 cup of butter, melted1 cup of butter, melted8 ounces of melted butter2 teaspoons of melted butter2 tablespoons of...milk1 cup of butter, melted1/2 cup of butter, melted1/2 teaspoon of evaporated milk (try to melt it, I dare you)
Everyone knows pesto is s'posed to be made with a mortar and pestle. But who can be bothered? You can make perfectly good pesto in a food processor if you do it the right way. Here's the right way.Ingredients2-4 cloves of garlic*300g (10.5 ounces) of pine nuts300g parmigiano reggiano cheese, grated**2 large bunches of basil***Lot's of extra virgin olive oilPreparation1. Take the leaves off the basil and wash them. Thoroughly dry them (I use a salad spinner and then pat them down with paper towels.)2. Put the pine nuts and garlic in the food processor. Process on the highest setting until they are a slightly granular paste.3. With the food processor turned off, add the basil and cheese. Process in short bursts (2-3 seconds) on a low setting at first. Stop often to scrape the mixture back towards the blades of the food processor with a spatula.4. Once the basil and cheese are somewhat combined with the paste, turn the food processor up to a medium speed and start adding olive oil in a very fine stream. I'm talking a few millimetres thick at most. The goal here is to add the oil slow enough to allow an emulsion to form, but not so slow that you'll over-process the basil and wind up with dark, tasteless pesto. As the emulsion starts to form, the pesto will start to take on a runnier consistency. Be careful here. Stop often and ask yourself if it looks like the picture. If it does, it's time to stop.If there's any pesto you don't serve immediately, put it in a container, pour a ~1cm deep covering of olive oil on the surface, cover the container, and it'll keep for a few days. Maybe a week if you're lucky.Notes:*Please bear in mind this is raw garlic. It won't be cooked and has a much stronger flavor. Pretty much everyone I know will complain if I put more than three cloves of garlic in my pesto, and we're a pretty garlic-loving bunch.**If you can't get Parmigiano-Reggiano, Grana Padano will do. Pesto is once recipe that probably suffers less for cheese substitution than most.***Ligurian small leafed basil is what it's supposed to be, but I've only found that once in years of making pesto, and that was in the garden of a person who grows undercultivated varieties of common plants for shits and giggles.