Don’t Get Mad-Cook! Favorite Recipes Forum

OK-anyone can post a recipe here. Just make a comment under the page and it will show up. Bon Appetit!


Don’t Get Mad-Cook! Favorite Recipes Forum — 39 Comments

  1. After more than two years of not having steady work I have come to the conclusion that the most pernicious form of “learned helplessness” the American bachelor often has is “I can’t cook.” You most certainly can.

    There’s a killer recipe for pork bulgogi somewhere but I don’t remember where it is anymore. Marinading three pounds of thinly sliced pork in a stew that includes nine tablespoons of cayenne pepper over the course of twenty-four hours is not for the faint of heart, though. :) But if you can stomach it, it’s pretty amazing.

  2. Greek-Style Sloppy Joes

    Brown one pound of lean ground beef (or lamb if you can get it) and half a red onion (diced) and drain the fat. Add 1/4 to 1/2 teaspoon ground black pepper, 1/2 to 1 teaspoon ground cinnamon, 1 teaspoon dried oregano, 1 (15 oz) can of tomato sauce and salt to taste. Simmer 10 minutes. Serve in pita pockets or on buns with spinach leaves and crumbled feta cheese.

    Adapted from a recipe that recently appeared in Taste of Home’s Healthy Cooking magazine. Fast, cheap, and respectably healthy depending on the meat.

  3. Amy
    Great recipe. Who would have thought to add spinach and feta, yet it makes sense. Dinner for s within the week.

  4. Here’s a yum skippy recipe I made up last week.

    organic coconut oil
    large onion or two small ones
    kangaroo steak
    cabbage (any kind) – maybe 1/4?
    carrots, a few small size
    any greens eg beans, bok choy, kale, spinach etc
    fresh herbs hanging around
    spices – cumin powder, fenugreek seeds, garam masala, salt, cracked black pepper (or mixed)
    doongara or basmati rice, or cous cous or quinoa (about 1 cup rice)

    Slice one kangaroo fillet steak into thin half inch strips. Soak in mirin. Fire up good quality non-stick frypan and in a little coconut oil add a diced large onion (or two smaller onions). Cook well, then add chopped cabbage, thinly julienned carrot and any greens you may have (this is great for vegetable leftovers, capsicum or bell peppers go well also). Add in any other fresh herbs you want to use. Sprinkle in some cumin powder, fenugreek seeds and garam masala powder (or any other spices you want to use). Cook for a while. Move the veggies over in the frypan a bit and add the kangaroo. Put the lid on the frypan and let it cook in its own juices (takes a few minutes only). Stir together and put the lid on for them to cook together a little longer. Mixture should be not too wet, but not too dry either. I like my kangaroo just about done, others can eat it still ‘mooing’ but that’s not me. Season with good quality salt and cracked black pepper. Serve on a bed of basmati or doongara rice, or cous cous or quinoa. The mirin makes the meal taste a little sweet, and the spices are very aromatic. The addition of salt/pepper at the end nails it. This usually serves two-three. I don’t know if I’ve broken any rules cooking the raw meat in the same pan as the veggies but I haven’t died yet and it’s less washing up!

  5. Choc-Caramel-Hazelnut-Coconut-Raspberry Cookies

    Both the most amazing and one of the simplest recipes ever.

    90 grams butter
    1 cup brown sugar
    1 egg
    1/2 cup ground hazelnut
    1 cup coconut
    1/4 cup cocoa
    1/4 cup raspberry jam
    1 1/2 – 2 cups flour (depending on how chewy you like your cookies)

    Melt butter in a saucepan. Turn off heat, add sugar. Add hazelnut, coconut, cocoa, jam, and egg, mix until smooth. Add enough flour to get the consistency you like (1 1/2 cups is generally fairly gooey cookies, 2 cups or more if you like them crispier). Place heaped teaspoonfuls on a tray, bake at 170 celcius (350 fahrenheit) for 12-15 minutes, or until they start to brown.
    Enjoy! And try not to eat the whole lot in one sitting.

  6. If you need a good reason to buy vodka, and want to cook a delicious pasta sauce, here’s one for you:

    Holy cow was this ever delicious! I admit that I was a bit skeptical when I measured out one cup of vodka. I thought….this better be good! It didn’t disappoint.

    I used two cans of crushed tomatoes and add 1 tsp. of sugar. I didn’t need to blend the sauce at the end. This makes enough sauce that you can freeze about half of it for another meal.

    This was a huge hit among all family members….young and “old”er.

  7. Kathi

    I saw that recipe today. Thank you for letting me know. I wondered about it. The idea of vodka after reading some of the SGM stories does have appeal!

  8. Arce’s Shrimp and Gemilli, takes about 20 minutes total
    (a man’s 15 minute dinner for 2 or more)

    Amounts are person. Need standard size skillet for 2-3 people, for more use an extra large skillet. Mine are cast iron and for 4 or more, I use a 9×15 electric skillet.

    Ingredients (per person):
    3-4 oz shrimp, after cleaned and tail crunchy is removed, cut into small bite size pieces
    1/3 cup whole grain Gemilli (before cooking)
    1/3 small onion, sliced thin, slices cut in ½ or ¼
    1/3-1/2 cup sliced fresh mushrooms
    1 TBSP +/- coconut oil
    1 tsp +/- sesame oil
    1 TBSP +/- soy sauce

    Optional: Garlic through a press, nuts, water chestnuts, snow peas, green peas, diced broccoli, etc. Easily will accommodate your tastes.

    Put water on to boil for Gemilli.
    Start onion in coconut oil on medium heat. Do not brown, just sauté gently, reduce to low heat as needed.
    When water is boiling, add Gemilli to water, stir occasionally.
    As soon as Gemilli is in water, add mushrooms and ½ of the sesame oil, medium heat. Cook 2 minutes.
    Add shrimp, remaining sesame oil, optional ingredients. Cook 2 minutes at medium to high heat.
    Add soy sauce, high heat, cook 4 minutes, stirring frequently. Turn to simmer.
    Drain and serve Gemilli to bowls or plates. Spooon shrimp and sauce over Gemilli and serve.

    Gemilli takes 8-9 minutes once in boiling water, and shrimp needs only 6-8 minutes cooking time.

  9. We usually have a salad and 7 grain bread from the bakery (great crust), water and wine — these days we are drinking Argentinian malbec.

  10. “The idea of vodka after reading some of the SGM stories does have appeal!” Haha! This is soooo worth the time it takes to cook. The tomatoes roast wonderfully in the oven.

  11. Oh, re Shrimp and Gemilli: if you put in veggies (broccoli, e.g.) you likely will want to partially cook the veggies. I usually microwave them a couple of minutes with a table spoon of water in a covered dish.

  12. Seeing as South Africa, District 9 and slavery have been under discussion recently, here is a taste of the Cape for you to enjoy: Bobotie.
    A delicious, spicy mince meat with custard topping traditionally served with yellow rice, chutney and sambals e.g. chopped banana, diced tomato and onion, cucumber. For the spices, I use 1t ground coriander, 1/2t ginger, 1/2t dried mixed herbs, 1t turmeric, 1/2t cinnamon, 1t sugar and a pinch of cayenne pepper. I also use sour cream or buttermilk instead of milk to mix with the egg for the topping. I tend to leave out the raisins and put them in the rice instead to accommodate fussy eaters.

  13. now that I’ve mentioned this recipe on another post, I think its only fair that I share it here. 😀

    *Dried Fruit/Nut/Choc Chip cookies*

    *Dee or other readers, please feel free to come up with a more creative name for these cookies.

    1. Preheat oven to 350 degrees. Cream 1/2 cup butter (softened) with 3/4 cup brown sugar and 1/2 cup white granulated sugar. Mix in 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons vanilla and 2 eggs. Optional: 1 teaspoon cinnamon or pumpkin pie spice (my secret ingredient).
    2. Mix in 2 and 2/3 cup sifted all purpose flour. Carefully mix in the following: 1 cup coarsely chopped nuts (pecans are preferred here in The South), 1 cup dried cranberries or blueberries and 1 cup semi-sweet chocolate or white chocolate chips.
    3. Roll into small balls (baker’s choice as to size) and place on lightly greased pan. Slightly flatten the balls with the palm of your hand.
    4. Bake 8-10 minutes- cookies should be lightly golden brown. Let the cookies rest on the pan for 2 minutes before removing to a cooling rack for about 10 minutes.

    This recipe usually makes 4-5 dozen cookies.

  14. Mandy

    Wow! This is a variation of a favorite recipe of mine that I got out of Southern Living. Instaed of putting the while cocolate chips into the cookie, you melt and dip the cookie in it. However, I think I might like this version better and I shall make it this week. 

    You are now appointed Chief Chef of the cult of the Holy Chocolate.

  15. Dee, in the fall and winter, I make the cookies with dried cranberries or dried cherries, pumpkin pie spice, walnuts and mini chocolate chips. In spring and summer, its the blueberry/pecan/white chocolate chip combo. I also stock up on candy the day after major holidays – I’m usually at the store by 7 am to get the good stuff. I then add candy to brownies, cupcakes, cookies, rice krispy treats, etc… While I’m thinking about chocolate, below is the most popular thing I make. I usually make about 6-10 batches of these every holiday season.

    Oreo Truffles
    1. Crush 2 bags double stuff oreos. Small chunks are okay. Perfection is not okay. 2. Mix in two 8 oz bars of softened cream cheese. Fat free cream cheese is okay if you are obsessive. Nobody can tell the difference. Optional: add up to a teaspoon of flavor extract such as orange, coconut or rum.
    3. Refrigerate overnight.
    4. Roll into bite size balls. Perfection is not the goal. Place on a foil or wax paper lined pan. Keep remaining dough in the fridge while not in use. Your hands and clothes will be a mess.
    5. Melt a package of chocolate flavored candy coating (also known as almond bark for some strange reason). Dip the balls in the melted chocolate coating and place back on lined pan until set. Oreo truffles should be stored in the refrigerator.

    Makes 5-6 dozen truffles, depending on what you think is “bite size”.

  16. Dee- for this cult of yours, may I nominate myself as Chief Baker, Goddess of all Chocolate Production?

  17. Mandy

    I love it. We become a cult to be reckoned with when we can appoint goddesses and gods. Yes!

  18. Hypoallergenic Chewy Granola Bars (adapted from a recipe in Healthy Cooking Magazine)

    In a large bowl, mix together:

    3. c. quick-cooking gluten free oats
    1 1/2 c. gluten free crisp rice cereal
    1/2 c. ground flaxseed meal
    1 c. dried blueberries (if allergic to blueberries, substitute another dried fruit)
    1 t. ground cinnamon
    1/2 t. ground nutmeg

    In a saucepan, combine the following and cook over medium heat until the sugar crystals have all dissolved:

    1/2 c. brown rice or golden (cane) syrup
    1/4 c. honey
    1/4 c. canola or other mild tasting oil
    1/2 c. packed brown sugar

    Note that the mixture will likely boil before all the sugar crystals dissolve. Use a metal spoon for best visibility. Do not cut corners here–if the sugar doesn’t dissolve completely, the bars will not set right!

    Remove the syrup from the heat and stir in 1 t. vanilla extract (if you have a corn allergy, check the label for corn syrup) and 1/4 t. salt.

    Stir the syrup into the dry ingredients to combine, and then pack the mixture into a 9″ x 9″ pan. Cool completely before cutting into squares.

  19. Amy, I can’t wait to try these. It is just about impossible to find gf granola bars that are also nut-free. I had never thought about making my own but now I can’t wait. I’m going to attempt to convert my dried berry cookie recipe to gluten-free this weekend, assuming my body cooperates.

  20. I hope you enjoy them! I prefer them with the rice syrup, as I think they are a bit less sweet that way, but cane syrup worked well, too. Or you can use corn syrup if you don’t have a problem with it. The original recipe called for corn syrup and dried cranberries.

    BTW, the “Enjoy Life” family of products makes snack bars that are free of all 8 major allergens, corn, potato, AND gluten. Pricey, but not bad.

  21. Following a request from Estelle, here’s my cheese and lemon sauce recipe (goes well with oily fish like salmon, and sea bass to a lesser extent).

    Finely grate the zest of two lemons, then squeeze the juice.

    Then, take about a heaped serving spoon of cornflour (or cornstarch – it’s a very fine off-white powder made of complex carbohydrate, in short. Oh, and a serving spoon is slightly too big to fit comfortably in the average mouth). Mix in with 3/4 pint of milk and bring to the boil (microwave is easiest) so that it thickens.

    Grate enough mature cheddar cheese until your pile of cheese is the same volume as the milk – when you’re sure you’ve got too much cheese, you’ve got about the right amount of cheese. Then add the cheese to the sauce over a low heat until it all melts in; then add the lemon zest + juice; then add a biggish pinch of salt to taste.

    And that, as they say in Glasgow, is you.

    You can either pour it over salmon fillets, or else you can keep it over a low heat and add the uncooked salmon – it flakes nicely into the sauce and the result goes well with spaghetti.

  22. Chicken/mushroom soup:

    Brown boneless/skinless chicken pieces in light butter in skillet, 1/4 lb per person, some breast, some thigh. When brown, cut up chicken into 1/2″ pieces and put into pot. Add chicken broth or water and chicken bullion. Turn on low heat

    Scrape skillet, add a little oil (maybe some sesame oil), put in med. onion diced, simmer on low heat. Add a lot of mushrooms (is use an 8 oz package of washed and sliced mushrooms). Add pressed garlic, one clove per helping or a little less. Stir and cook until hot through and mushrooms begin to give up liquid. Optional: finely diced veggies to skillet (celery, carrot, etc.).

    Empty skillet into pot. Add enough water/broth/bullion to provide 10-12 oz per serving. Simmer for ten minutes. I usually make four servings worth, and we eat it on successive nights with a side salad or veggies.

  23. I have a new one for y’all, one I figured out on the fly when tasked with making a very quick but tasty homemade dessert for my boyfriend’s coworkers. Start by making homemade rice krispy treats – has to be homemade. The first time I topped the treats with a quick nutella buttercream frosting (just type buttercream frosting into a search engine and add 1/2 cup nutella to it). The second time I added one cup mini chocolate chips to the rice krispies before adding the melted marshmallow mixture – results in a chocolate rice krispy mix which I then topped with a plain buttercream frosting (well, 1/4-1/2 tsp peppermint extract added) and frosted the treats. I then topped that with crushed candycanes. My boyfriend’s coworkers think I am an amazing cook and I all do is smile because the amount of effort and time put forth is very small. Oh, and this is all gluten-free!

  24. Help! My husband got a great deal on potatoes from a farm in Idaho. One small problem – he brought home 100 lbs of them, 50 lbs of yukon golds and 50 lbs of russets. I need recipes to use up all of these potatoes beyond mashed or baked potatoes. There’s only two of us and I usually eat a smaller portion of food. Any tips or recipes would be greatly appreciated.

  25. @ Mandy:

    Big proviso here is that I’m not familiar with either of the models of potato whereof you spake – we dinnae get they awa here. But if they have a good rough texture and/or earthy/nutty flavour, then one or other form of shallow-frying will work well.

    The trick is that you don’t actually have to fry potatoes to fry them. Roasting them in a hot oven, or sautéing them, works just as well and is 17% less unhealthy. A good way of roasting them is to cut them into wedges, boil ’em for a few minutes until they’re not quite cooked (exactly how many minutes varies greatly from one variety to another, but it sounds like you’ve plenty of opportunities to practice). Meanwhile, put a roasting tin with enough oil to cover the bottom into a pre-heated – and very hot – oven. Once the wedges are almost cooked, drain them and transfer to the hot pan. Brush them with the hot oil, as well as salt, garlic powder, and other powdered spices to taste (stock cubes also work very well). Give ’em about 15 minutes. This will also work in a medium-hot oven, albeit not quite as well, if you need to do them along with something else that needs a more moderate temperature.

  26. @Mandy:
    1. Twice-baked potatoes: bake potatoes (Russets), slice open, take out filling with a small kitchen spoon, leaving enough in each 1/2 shell and the skin on.
    Put potato filling in a mixing bowl. Add hot milk, caramelized onions, parsley, cheese, sausages, meat. You can really do anything with the filling. Whatever strikes your fancy. You can freeze twice-baked potatoes and save them for another meal.

    2. I like scalloped potatoes made with Yukon Gold potatoes. My sister and her husband (who is French and a great cook) add fresh sage leaves chopped up in the layers of sliced potatoes. The combination of flavors is wonderful when it’s done..sliced potatoes, milk, butter, flour for thickening, etc. Sometimes cheese. Just fantastic.

    3. Crockpot or Dutch oven stews. Several pounds of beef stew meat; 6 potatoes cut up in large chunks; carrots (a bag full); onions (fresh) or a bag of pearl onions (frozen); a package of beans or peas; a can of tomato soup or tomato sauce (or 2 cans). Put in a Dutch Oven and bake at 300 degrees for 3-hours. Or Bake at 350 degrees for around 2 hours. (You can place portions in containers and freeze for another time.)

    Crockpot can take 5-hours to cook this.

    4. Pototo cheese soup.

    5. Frittatas. Baked in an oven-proof fry pan (no melting parts). Chunks of cut up potatoes, any kind of vegetables and spices, 8 eggs mixed and poured over all. Bake at 350 degrees for 20 minutes in the oven. (Helps to cook potatoes first before adding.)

    6. Cinnamon rolls. Made with mashed potatoes. You can find recipes online.

    7. Red Flannel Hash. 1 chopped onion, can of beets chopped finely, some meat (corned beef) – 2 cups, several cups of chopped potatoes. Chop all and cook in a fry pan until firm. (Don’t add a lot of salt if using corned beef, which has salt.) This is a breakfast dish. Serve with eggs.

  27. Nick from the UK’s Yorkshire Pudding recipe (it is the same as God’s, according to Nick):

    I will bestow on you the Manifestation of Yorkshire Pudding:
    200g of plain flour, sieved into a mixing bowl with
    2 large eggs
    + a little salt
    Then gradually whisk in 250 ml of milk until the batter is smooth.
    Pour into a pre-heated baking tray, or trays, with a bit of butter or oil in the bottom; roast in a hot oven for 15 minutes or so. See, I have given you this (and other things) for food; be fruitful, rule over this recipe and subdue it. And be assured, I am with you always, even if you burn the edges.

    Conversion Instructions:
    1 cup flour = 200g
    1 1/8 cup milk = 250 ml
    preheat oven to 425 degrees

    Link to website with more instructions on Yorkshire Pudding recipes:

  28. Velour wrote:

    Nick from the UK’s Yorkshire Pudding recipe (it is the same as God’s, according to Nick):

    I will bestow on you the Manifestation of Yorkshire Pudding:
    200g of plain flour, sieved into a mixing bowl with
    2 large eggs
    + a little salt
    Then gradually whisk in 250 ml of milk until the batter is smooth.
    Pour into a pre-heated baking tray, or trays, with a bit of butter or oil in the bottom; roast in a hot oven for 15 minutes or so. See, I have given you this (and other things) for food; be fruitful, rule over this recipe and subdue it. And be assured, I am with you always, even if you burn the edges.

    Conversion Instructions:
    1 cup flour = 200g
    1 1/8 cup milk = 250 ml
    preheat oven to 425 degrees

    Link to website with more instructions on Yorkshire Pudding recipes:

    Beakerj, a poster from the UK, recommends that these foods be served with the roast, gravy, and Yorkshire pudding:

    With the foods you mentioned you have carrots, broccoli & peas, plus roast potatoes & maybe some roast parsnips if you have them.

  29. Apple muffins are mine and my husband’s favorite muffins ~~~ a little bit of work, but well woth it IMHO!
    This is a basic muffin recipe and variations from Betty Crocker’s Cookbook copywrited in 1969, 12th printing 1972. I don’t think these recipes are in more recent versions.

    Popular Muffins
    1 cup milk
    1/2 cup salad oil
    2 cups all-purpose flour***
    1/4 cup sugar
    3 teaspoons baking powder
    1 teaspoon salt

    Sweet Muffins
    1 egg
    1/2 cup milk
    1/4 cup salad oil
    1 1/2 cups all-purpose flour***
    1/2 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt

    Heat oven to 400 F. Grease 12 medium muffin cups (2 3/4 inches in diameter). Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.

    ***If using self-rising flour, omit baking powder and salt.

    ~Apple Muffins: Stir in 1 cup grated Apple with the oil and add 1 teaspoon cinnamon with the flour. Before baking, sprinkle muffins with Nut-Crunch Topping: mix 1/3 cup packed brown sugar, 1/3 cup broken nuts, and 1/2 teaspoon cinnamon. Bake 25-30 minutes.
    (I don’t grate the apples. I want to actually taste Apple bits, so I dice them!)
    ~Surprise Muffins: fill muffin cups 1/2 full. Dollop 1 teaspoon jelly or jam into center of each and add batter to fill cups 2/3 full. (Peach jam is to die for in these!)
    ~ Blueberry Muffins: fold 1 cup fresh blueberries or 3/4 cup well drained frozen blueberries (thawed) into muffin batter. (Blackberries are good, too!)
    ~ Cranberry-Orange Muffins: fold 1 tablespoon grated orange peel and 1 cup cranberries, cut in half, into batter. (I haven’t tried this, but it sounds good!)

    Fill muffin cups 2/3 full. Bake 20-25 minutes or until golden brown. Immediately remove from pan.

  30. Recipe correction: add 1/2 teaspoon cinnamon with the flour for Apple muffins — not 1 teaspoon. Sorry, I shoulda proof read before I posted. Tip ~ mix the cinnamon with the flour in a seperate bowl before adding to liquid mixture. It will keep the cinnamon from clumping.

Leave a Reply

Your email address will not be published. Required fields are marked *