Post your personal recipes!

[Hector]

Here's one of my specialties...

I made it and took the pictures a few hours ago before the Calzaghe vs Hopkins HBO fight.

Avocado salsa (this is NOT a guacamole!!!):

Ingredients: Two avocados, two tomatoes, one half white onion, one glove of garlic, one fresh jalapeño pepper, one half lime, one half orange, cilantro (I like a lot of it), sea salt, black pepper, dry ground oregano, and virgin olive oil (not pictured here)...


All chopped up...


All mixed in bowl. Once it's all in there, add a bit of virgin olive oil. Then served with tortilla chips, or in this case, tostadas. Once piled on the tostada, I like to add some Tamazula sauce and some graded dry Chihuahua cheese on top of the tostada...


Close-up of avocado salsa...



Goes great with beer...I'm on my seventh Dos Equis amber beer (a neighbor of mine is helping me out too, it was fight night after all, lol).

[megoat]

that looks fantastic. All those ingredients are staples in my household (including the beer!). I'm hungry.......

[Hector]

[SlipperyLilSuckers]

That looks really delicious Hector, I will try it. Thanks!

My latest favourite is from the Moosewood (a New York based restaurant which started in '70 or '71) cookbook. This is their customers' all-time favourite soup which makes my mouth very happy too. It is really quite easy to make too.

VERY CREAMY POTATO-CHEESE SOUP

Ingredients: (serves 4 - 6)
3-4 tablespoons butter
2 chopped onions
1 large garlic clove, minced or pressed
2 large potatoes, unpeeled and coarsely chopped
1 large carrot, unpeeled and coarsely chopped
3 cups of vegetable stock or water
1 teaspoon of dried dill (or 2 tablespoons of fresh dill)
4 ounces of cream cheese
1 1/2 cups of milk (or part cream)
1 cup of grated cheddar cheese (3 ounces)
salt and pepper to taste
chopped parsley

In a large soup pot, saute the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and saute for 5 to 10 minutes longer. Add the stock or water and dill and simmer until all the vegetables are tender.

Puree the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the soup pot. Season with salt and pepper. Stir in the cheddar cheese and reheat gently.

Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad is the perfect complement because opposites attract.

[JPkempo]

This is what I make at Christmas for gifts.
http://mywebsite.register.com/db3/00...Cookies-02.pdf

[Hector]

Keep 'em coming, I know there're more cooks out there.

[Donkey Hoatie]

Recipes Are Kinda Hard for Me

I'm more of "figure it out as I go along" cook.

Here's one that's been a winner in the past.

Donkey's Arse-Kicking Ravioli

So, I was farting around with a ravioli press one day and threw this one together.

Ravioli Dough
1/3 cup finely ground corn meal
2/3 cup semolina flour
1 egg
1 TBSP water

Note: you may need to adjust the water or the flour to get the right consistency for the dough. Corn meal doesn't make really good pasta dough (kind of crumbly if you're not careful), so you may want to just go entirely semolina.

Put the dry ingredients in a Kitchenaid appliance attached with a dough hook. Crack the egg and drop it in. Start mixing on low. Add water and raise the speed to medium. Eventually, a ball of dough will form. Add water or semolina as needed to get a consistency that's firm, but not crumbly. Wet, but not sticky. Let your dough rest for about 20 minutes or so on the counter.

Filling:

1 pound chorizo
1 jalapeno pepper, seeded and diced
1/2 of a small onion, diced
1 TBSP minced garlic
1 TBSP oil
12 oz shredded chihuahua or monterey jack cheese

Heat a skillet to medium high and add the oil. Add the onion and sautee for one minute or so. Add the jalapeno and continue sauteeing. Add the garlic. Add the chorizo. Cook it all up until your house starts to smell. Remove from heat and add to a mixing bowl. Dump in the cheese and mix a few times to blend. Set aside.

Fill the Ravioli

I use a pasta maker and a ravioli press, but you could easily roll the dough out on a floured surface to a thickness of about 1/8" or so and then cut into individual squares. Add a small spoonfull of the filling to each ravioli square. It's better to err on underfilling the ravioli than over-filling. Cover each ravioli, moisten the edges with water, and crimp the edges with your fingers. Drop the ravioli into lightly salted boiling water and cook for about 2-3 minutes, tops. Drain and serve.

Top those beotches.

If I'm feeling up to it, I'll make my own salsa. You can use store bought if you want. Pour it over the top of the ravioli and add a little bit of sour cream. Chop up some cilantro and green onions to sprinkle on the top. Add some more jalapenos if you want. Prepare to smell the rest of the night.

Good times.