The Official AF Recipe Thread

OK people... Post up your favorite recipes, so us men can learn to cook good stuff we might not know about.

Share any recipes you love, easy ones, hard ones, dinners, lunches, deserts. Share BBQ tips so we can all be masters of our grills too!

Try putting Sierra MIst or 7Up in your BBQ Marinate...tastes good.

2 shots Beefeater Gin in roughly 2/3 glass of cranberry juice.

:lol:

Of course all the guys on here would only know how to mix alcohol. When i get home i'll list some of my recipes....yes i have some...dont laugh..

:lol:

Of course all the guys on here would only know how to mix alcohol.


Well if I have to go gourmet on you guys, get 2 slices of bread. Using a knife, spread peanut butter on one slice of bread. Spread jelly on the other slice. Press two slices together. Enjoy.

Macaroni and cheese

I've always found a nice one is frying some chicken tenderloins in very shallow olive oil and chucking it in a salad and chucking some Paul Newmans original on it. Keeps me healthy, more so than McDonalds.

cereal + banannas and strawberries...

yummy!

I'd put my sauce recipe from my grandma she wanted it to be kept a family secret. All I know is that is good. I will try to dig up the recipe book I made but I might have tossed it.

Matts Kick Ass Salmon With Cous Cous On Drugs

This is pretty simple and is one of my favorite combinations. Its cheap, quick, easy, and tastes pretty good.
What you need:
1 box cous cous
1/2 green pepper
1/2 red pepper
1/4 onion
Salmon (depends on how much you are making)
Romane or other leaf lettuce
1 Lemon
1 clove garlic
Olive Oil
Butter
Pineapple (fresh is best but canned will do for this)


Chop up the peppers and onion, add a little olive oil to a saucepan and sautee the veggies until almost tender.
Prepare Cous Cous to the box directions. After it has sat for the right ammount of time fluff with a fork, add 1tsp butter and pepper and onion mixture, season to taste.

For the salmon, it is best if you can do this about an hour or so ahead of time to let the flavor soak into the salmon. Lay one leaf piece of lettuce down and place salmon on top, squeze about 1/4 of a lemon on each side of each salmon fillet. Add minced garlic (go pretty easy on it), a little olive oil, and pineapple juice, season to taste, do this as well as you can for both sides. then take one or two rings of pineapple and lay on top of salmon. Take another piece of lettuce and lay on top of salmon, tie the salmon and lettuce together with twine or some other heat resistant tie. Grill (or cook in oven) and enjoy.

Gives you a nice sweet salmon with lots of flavor, cous cous with the peppers go great together. All in all this isnt too bad for you either.

i dont need to know how to cook.. thats why i have a girlfriend... :lol:

1) Get Coke Lime
2) Get 100% pure Apple Juice
3) Get a cup
4) Fill up the cup halfway with Coke Lime
5) Fill up the rest with Apple Juice
6) Drink & Enjoy

Here's my very own secret Chili recipe... makes a ton, good leftovers...

The beauty of this recipe is that it's so damn easy.

Ingredients:

2 cans pinto beans
2 cans chili beans
1 can red kidney beans
1 can dark red kidney beans
1 large can of Tomato Sauce
1 small can of Tomato Paste
1 24oz. jar of Pace picante salsa
1 lb. hamburger
1 packet of Taco seasoning
Spices (cayenne pepper, chili powder, whatever).

-- First thing I do is take all the beans, tomato sauce, tomato paste, and salsa, and dump it all into a big pot. Using the salsa is what makes this recipe so easy... you don't have to spend any time messing around with chopping veggies or any of that crap. For the beans, I usually don't drain them before putting them in, but it wouldn't hurt. I figure the bean juice gives me more to cook down if I simmer long enough.

--Put the pot on the stove at a medium-high heat...

--While the pot is heating up, brown the hamburger and simmer with the Taco seasoning (follow the directions on the back of the seasoning packet).

--Once the hamburger is done, dump it in the pot.

--Throw in whatever spices you want to... I personally lover REALLY spicy food, so I put all kinds of stuff in.

--It'll take a while, but the pot will start to boil... At this point, turn the heat down low and just simmer for the next 2 or 3 hours stirring every 10-15 minutes. The longer you let it simmer, the better it is (softer beans and all that).

I usually serve the chili up on a bunch of rice, with shredded cheddar cheese, sour cream, and green onions. Green onions kick ass on this chili.

Hope someone tries this and likes it!

Recipe #2:

Easy as hell pasta salad:

Ingredients:
Spaghetti, Linguini, or Thin Spaghetti etc.
Italian dressing
Johnny's Salad Elegance (jar of seasoning found in most grocers)

Super simple, just cook the pasta (however much you want), add a bunch of italian dressing (at least enough to coat the pasta, I usually use about 1/2 a bottle of Kraft Zesty Italian on a casserole dish full of pasta. Then add a bunch of the Salad Elegance to taste.

Probably unhealthy with all the italian dressing, but it's delicious and simple. I usually make a bunch and throw it in the fridge and eat some every day for a week or so.

Best served cold!

--Throw in whatever spices you want to... I personally lover REALLY spicy food, so I put all kinds of stuff in.


I'll prolly try your chili recipe, what are all the spices you put in it and how much?

I'll prolly try your chili recipe, what are all the spices you put in it and how much?

I throw in some Oregano, A bunch of chili powder (could tell you how much... maybe 3 tbsp), maybe 2 tbsp. of cayenne pepper, and I also put in some stuff called Firecracker, which is a blend of spices that's sold at a local restaurant, and I'm pretty sure they closed recently.

Also, when I eat the Chili, I usually put hot-sauce in it too... I'm a spicy freak.

It doesn't really matter what you throw in, as long as it seems like a good idea... :dunno:

I often add some Vegtable or chicken stock to rice, gives it a little extra flavour.
If you cook a little garlic in the rice cooker, or sauce pan first, then add the rice and stock +water, and then some diced vegetables (what ever you want, I tend to use Carrot, Brocili and Cauliflower) once its started boiling you get a nice simple risotto.


If you ever want a simple pasta or fish or just white wine sauce:

1 cup of Stock (chicken is best)
1 cup of freash cream
1 cup of white wine
1tsp of crushed garlic.

In a sauce pan fry the garlic till it browns and goes soft, then add the Stock.
Reduce to about 10% left, then add the White wine, and again reduce till about 10% is left.
Then add the cream, and stir and simmer being careful not to boil.
Once reduced to desiered consistancy serve.

The more you reduce it, the stronger the flavour, so for a weak sauce you might only reduce it to 25%, or add some water after its been reduced, before you add the cream.

Filipino Adobo

1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces of bay leaves
half teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces, Chinese style
2 pounds pork butt, cut into cubes
soy sauce
oil


Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil. Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes. Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove met and reduce sauce. Remove sauce to a bowl. Put oil into the casserole and brown cooked meat. Drain oil from the casserole, and return the reduced sauce back with the meat.

Serve with rice.

:grinyes: Since im Filipino...i decided to add this dish.

1 part amaretto, one part pucker. Enjoy Immensly.

1 part Kaluah, 1 part vodka, 1 part cream. Enjoy Immensly.

.5 pint Guennis, .5 pint Baileys, .5 pint Whiskey. Enjoy Immensly


CYPRUS'S STEAKS!!
I LOVE this recepie. Perfected it a few months back and have made some AMAZING deer and beef steaklets with it. My friends LOVE it. I usually make this shit like twice a week and it always gets freakin eaten as soon as I pull the shit out. Usually not by me :( enjoy...
Take boneless steak strips, or stewing steak bits, sprinkle plentiful seasoned meat tenderizer, wait 5 minutes, then use the meat tenderizer tool on them. Then place them in a bowl. Add probably 4 tablespoos of liquid smoke, 1 tablespoon of soy sauce, 3 tablespoons of Worchestershire sauce. Use any pilsner beer as filler and ass half a tablespoon of baking soda. (optional) Let sit for a half hour, then flip them, move the baste around a bit. Let sit for another half hour.

Pull the strips out and lay them on some surface. Use plentiful onion powder, garlic, and if you want them relatively spicy use more seasoned pepper, but be sure to use some. it has to be seasoned pepper. Then add seasoned salt, lightly add italian seasoning, sprinkle lemon over the steak, (or just use the garlic/lemon seasoning). If you want it spicier, add a little cayenne pepper. Unless you're deep frying, in which case you add the cayenne pepper to the flour. Finally, sprinkle more liquid smoke and worchestershire sauce over the steaks. Let sit for 10 minutes.

Here's where things differ: You can do one of two things. Deep fry the steak or toss it in the traditional grill. If you're grilling, toss the bitches on.

If you're deep frying, toss 1/2 cup flour in a bowl, mix with .5 tbsp cayenne pepper, 1 teaspoon of seasoned salt. Roll the steaks in the breading, but be sure not to roll it too heavily. Heat a fryer to 375, if it's got the optional control, and drop a few of the strips or bits in. You want them to be a little more than golden brown. They'll be darker if you're using used grease. Too much breadding makes the steaks a little soggier and gets all over the bottom of the fryer. If you pull the meat up and the breadding is wet and falling off, make sure to keep the steaks in for a little while longer. After you've cooked all the breaded pieces, put them all in a strainer, heat some margerine to liquidation, lightly pour over the pieces. You don't wanna douse them. Then use a real lemon slice and squeeze over the steaks. You're good to roll.

:useless:
Pics would be a great addition to any recipe post.

:eek: Cyprus I'm drooling. I'm cooking those this weekend.
Most of the things I cook that aren't self explanitory are pasta dishes, and I usually just kinda wing it and they turn out good, once in a while amazing. If think of a particulary good one anytime soon I'll post it up.