Rinluv said:

I don't follow a recipe, I know what goes in it. And I taste test it.

HobbesLeCute said:

I could really go for a chili cheese steak sprinkled with a fist full of beard hair. It's soooo chic and gourmet.

charlottegelin said:

I'll have to come to your palce and you can cook, then.

Tuna Pasta Bake!!!

You'll need...

Onions (large) x 2
Oil
Big can of tuna
Campbell's Condensed Mushroom Soup
Heinz Ketchup
Dried Tarragon
Canned Chopped Tomatoes
Vegetable Stock Cube
Malt Vinegar
Mushrooms (Open cup are easier to peel) - I'd say ten medium-sized mushrooms
Grated cheese (about a 1/4 pound)
Salt and Black Pepper
Frozen Sweetcorn
Pasta Twists (about 3/4 of a big bag)

01) Boil the pasta! Don't add oil as it's an urban myth that it stops it sticking together. Don't add salt either. Adding salt or oil actually slows down the cooking. You can add salt later;
02) Chop the onions into rings and fry in the oil. Stop frying them just as they start going clear and place into large square roasting dish;
03) Empty can of tomatoes into small saucepan. Crumble in vegetable stock cube, add a few dashes of vinegar, a good shake of pepper and about three teaspoons of tarragon. You don't need to add salt as the stock cube and ketchup are salty enough;
04) Boil the tomatoes down so that they reduce by about three quarters of their original volume. Add about half a cup of ketchup, stir through and take off the heat;
05) Chop mushrooms, layer on a plate, sprinkle with salt and pepper and microwave for about 90 seconds. Don't be tempted to layer the mushrooms whilst microwaving. You just want them one-deep on the plate. You can add a shake of mushroom seasoning or soy sauce if you like. You might have to do this step more than once, as all the mushrooms probably won't fit on the plate at once. Once microwaved, add to the dish with the fried onions;
06) The pasta should be done by now. Drain, shake a little salt over it whilst draining in a collander, then add to the onions and mushrooms;
07) Open big can of tuna. Drain and add to the pasta, mushrooms and onions. Don't be tempted to chop up the chunks too small. You don't need a chunk of tuna in every mouthful because you've got the mushrooms too;
08) Add a cup of frozen corn to the dish. The heat of the pasta will defrost it a little and make it easy to stir in;
09) Stir in the condensed mushroom soup, with a wooden spoon and flatten with the back of the spoon;
10) Spoon over the tomato mixture and smooth out with the back of a metal dessert spoon;
11) Sprinkle grated cheese on top and dash liberally with more black pepper;
12) Cover with foil and bake in the middle of your oven on its highest setting for about 20 minutes. After 20 minutes, turn your oven way down, remove the foil and bake for another 5 minutes whilst you set the table.

This would serve between 3 and 6 people, depending on how bloody greedy they are.

AnotherLoverToo said:

You look like one of them fish that lives on the ocean bed.

Cloudbuster said:

TMPletz said:

OK, I will cook chicken cacciatore for you. Last weekend I made it and it was voted dish of the year lets hope I can recreate it
I might even make a cake as well, seeing as I'll be having special company

BinaryJustin said:

Cloudbuster said:

I've tickled a Stingray at an aquarium. They love it! They come up to the surface and wave at you until you stroke them. It sort of makes you feel a bit guilty about eating fish.

BinaryJustin said:

How do fish wave without hands?

Cloudbuster said:

They sort of ripple their flaps. I don't know. You'd have to see it. Go to your local aquarium and ask to stroke the Stingrays.

They loooove being stroked. Maybe they're all getting off on it. Who knows?

BinaryJustin said:

Stroking fish? Sounds like a fun day out.

i don't cook much but when i do i'm told my fried chicken is really good. people love my thanksgiving dinners-i never have leftovers. and everybody likes the way i cook my greens, potato salad and spaghetti which are my favorites to make.

All tunisian food.

And I love sushi and maki. My mum made some I never tasted yet.
She became a very good cooker.
My boyfriend is a son of cookers (french mother and algerian father), so he can do all I want.

I cook for dishes like couscous, tajines, he likes when I cook.
Our friens are always here for eating time.
His crepes are wonderful, stuffed vegetables, and more than all he knows now fixing great green tea better than me !!! (Green Tea with soy powder and honey for hungry lazzy ppl)...

Yummy !!!

i cook alot of indian food


the other night i made chicken francese over angel hair


it was very worthy

I love to cook. Not so much a baker but I'm gonna try to do more of that this winter.
pot roast
greek chicken
polo chicken
venison dishes
pork chops
stews
soups
crockpot cooking
pressure cooker cooking
pretty much anything.

gratin dauphinois (sliced potatoes in milk and egg sauce with salt pepper very few muscade and very few garlic) in the oven (with cheese on the top and light slices of fresh butter between the potatoes)...

Fresh raw salmon in brine...

green salad with cherry tomatoes and gouddah cheese or goat cheese
japanese style carbage salad

indian : cheese nan, lamb in coconut/nuts sauce with safran basmati rice
green tea ice cream with red bean

mediterranean food
stuffed leaves
houmous

all. Yummy

Vietnamese food
all the banana leaves stuffed food except pork
soups
bo-bun

Chinese food

creole food
all

jewish food
sepharad: all except pastry
Askenaze : nothing but pastry

French food : all except alcohol taste and pork
American food : all dust food.

African food : one of the best to me (maffé)
Austrian : do they eat something solid ? (except kangooroos)

I really enjoy cooking. I hate baking. Go figure.

My fave things to cook are:
veg chili
mexi/southwestern style anything
soups
breakfast yummers

charlottegelin said:

You're the best!

virginie74 said:

I eat kangaroo - tonight I will be having kanga skewers

I don't think many Austrians eat kangaroos, except if they live in Australia

TMPletz said:

charlottegelin said:

what does that taste?

I actually adore cooking- itz a pleasure to me, but givin my household and the way it "runz" i don't take it on as a regular thing I get excited if i plan to cook, i search through recipe bookz for that special something, and it all goez from there. Because i've watched my mum from a kid, and because she has always told me what goes in when and what kind of flavourz certain ingredients give, I can substitute and play around with whatever recipe i have! It'z fun. Perhapz i'll aim to make some dishez once i'm done with my uni stuff this semester.

I love to cook...

My favorite things and the most loved by anyone i cook them for are my spinach lazagna and chicken parmagina....

Also my baking isn't half bad.. It was worse and has gotten a little better. My sour cream coffee cake is delicious! NOW i want a piece !!!

Christopher said:

probably a little like venison (deer) it's good lean meat, not tough at all.

charlottegelin said:

I'd love to find out what kangaroo tastes like! I tried frog legs last year..it does indeed taste like chicken but its was a weird thing to eat...it's not just "legs"...it's kinda the whole body minus the head and front legs..I'd eat it again if I had to.
I'll be having venison tonight for dinner. it's very good.

I make very good Italian food. learning from my Italian family.

And my baking - well let's just say, I sell cakes and cookies!

I love food and I love to cook. Almost everything that I eat is prepared by yours truly. My fav dises to make are:

lasagna
roast chicken/turkey
roasted root vegitables
grilled salmon w/ mashed potatoes
veggie kabobs
chilli
pasta fagoli
chicken pot pie
jerk chicken salad
stuffed leaves
smashed sweet potatoes w/ brown sugar & cinnamon
macaroni and cheese
minestrone
chicken/eggplant parmesano
curry
springrolls
parmesano encrusted chicken cutlets
green bean/tomato saute
portobello burgers
spinach gratan


I could go on...