/ck/ - Food & Cooking

[Anonymous No.4790138]

Hey, /ck/, first-time visitor to your board. I just came over because I have a hankering to gather some good recipes. I figured crowd-sourcing would filter out a lot of bullshit, especially since I'm sure all of you have impeccable taste in food.

[Anonymous No.4790146]

Red Lobster Cheese Biscuits

Serving Size : 10 Preparation Time :0:00
Categories : Breads Biscuits
Cake Mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 cup Milk
1/3 cup Mayo
1 tablespoon Sugar -- or
3 packages Sweet & Low
2 cups Self-rising flour
1/4 cup Kraft's American cheese -- grate
Liquid margarine
Garlic powder
Kraft American Cheese food

Combine milk, Mayo, sugar and flour. Beat with mixer at high speed, not
quite 1 minute until smooth and completely combined. Remove beaters. Use
rubber spatula to streak the dough with 1/4c cheese food. Drop batter
equally between 10 paper-lined muffin wells. Drizzle top of each with ts
liquid margarine and dust each with a little garlic powder plus 1 scant ts
additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown
and tripled in size. Cool in pan on racks for 30 minutes. Add only enough
flour so batter drops from spoon.

[Anonymous No.4790147]

McDonald's® Big Mac Sauce® ("Special Sauce")

If you like Big Macs, it's probably because of that tasty
"secret" spread that is plopped onto both decks of the world's
most popular double-decker hamburger. So what's so special
about this sauce? After all, it's basically just thousand island
dressing, right? Pretty much. But this sauce has a bit more sweet
pickle relish in it than a typical thousand island salad slather.
Also, I found that this clone comes close to the original with the
inclusion of French dressing. It's an important ingredient -
ketchup just won't do it. That, along with a sweet & sour flavor
that comes from vinegar and sugar, makes this sauce go well on
any of your home burger creations, whether they're Big Mac clones
or not. This is the closest "special sauce" clone you'll find
anywhere.

1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several
hours, or overnight, so that the flavors blend. Stir the sauce a
couple of times as it chills.
Makes about 3/4 cup.

[Anonymous No.4790149]

>>4790138
>That picture
There's no hope left

[Anonymous No.4790153]

>>4790149

Hey man, I've been poor before. That would definitely be viable for dinner.

Long John Silver's Batter

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Dressings
Fish And Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
LAWRIE (RGGW25A)
Bisquick
Pancake mix
Club soda

With wire whisk whip together equal parts Bisquick & boxed pancake mix with
club soda till it's the consistency of buttermilk. Moisten fish fillets in
water & then coat lightly but evenly in flour. Let dry on waxed paper 5
minutes. Spear pieces one at a time with tip of sharp knife & coat in
batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and
browned. Do not use tongs or coating will break apart.

[Anonymous No.4790159]

The Outback Bloomin' Onion

1/3 c Cornstarch; more if needed
1 1/2 c Flour
2 ts Garlic; mince
2 ts Paprika
1 ts Salt
1 ts Pepper
24 oz Beer
4 Sweet Vidalia Onions
2 c Flour
4 ts Paprika
2 ts Garlic powder
1/2 ts Pepper
1/4 ts Cayenne Creamy chili sauce
1 pt Mayonnaise
1 pt Sour cream
1/2 c Tomato chili sauce
1/2 ts Cayenne

Mix cornstarch, flour and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in
seasoned flour and remove excess by shaking. Separate petals to
coat thoroughly with batter. Gently place in fryer basket and
deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry 1-1/2
minutes longer or until golden brown. Drain on paper towels. Place
onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
Seasoned Flour:
Combine flour, paprika, garlic powder, pepper and cayenne and mix
well.
Creamy Chili Sauce:
Combine mayo, sour cream, chili sauce and cayenne and mix well.

[Anonymous No.4790161]

Pace® Picante Sauce (Medium)

Texan David Pace had been selling 58 different varieties
of jam, jellies, and sauces from the back of his liquor store
in the 1940s when he came up with a recipe for a thick and spicy
tomato-based sauce he dubbed "Picante." When sales of David's
new sauce took off, he concentrated all his efforts on marketing
his all-natural, preservative-free product, and designed the
sauce's famous hourglass-shaped jar (to keep it from tipping over).
Now America's number one Mexican hot sauce brand, Pace Foods,
makes it known that it still uses only fresh jalapeño peppers in
the sauces, rather than the brined, less flavorful jalapeños -
like those canned nacho slices. Each year all the fresh jalapeños
used by the company weigh in at around 30 million pounds, and the
nation gobbles up around 120 million pounds of the zingy sauces.
Here's a simple recipe to make a kitchen copy of the medium
heat-level Pace Picante Sauce, which was the first variety David
created. The mild and hot versions were added in 1981, and you'll
find clones for those at the bottom of the recipe in Tidbits.

1 10.75-ounce can tomato puree
1 can full of water (1 1/3 cups)
1/3 cup chopped Spanish onion
1/4 cup chopped fresh jalapeño peppers, with seeds (3 to 4 peppers)
2 tablespoons white vinegar
rounded 1/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic

1. Combine all ingredients in a saucepan over medium high heat.
2. Bring to a boil, reduce heat, and simmer for 30 minutes or until
thick.
3. When cool, bottle in 16-ounce jar and refrigerate overnight.
Makes 2 cups (16 oz.).

Tidbits
For the mild version of the salsa, reduce the amount of fresh
jalapeños to 2 rounded tablespoons (2 to 3 peppers).
For the hot variety, increase the amount of jalapeños to 1/3 cup
(4 to 5 peppers).

[Anonymous No.4790170]

Popeye's Fried Chicken

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Meats
Cake Mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
3 cups Self-rising flour
1 cup Cornstarch
3 tablespoons Seasoned salt
2 tablespoons Paprika
1 teaspoon Baking soda
1 package Italian Salad Dressing Mix -- Powder
1 package Onion Soup Mix -- (1 1/2 ounces)
1 package spaghetti sauce mix -- (1/2 ounce)
3 tablespoons Sugar
3 cups Corn flakes -- crush slightly
2 Eggs -- well beaten
1/4 cup Cold water
4 pounds Chicken -- cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into another
bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy
roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan.
Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as
follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn
flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil,
skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown
other side of each piece. Don't crowd pieces during frying. Place in
prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only,
leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes
removing foil then to test tenderness of chicken. Allow to bake uncovered
5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating mix
(1st 9 ingredients) can be stored at room temp in covered container up to
2 months.

[Anonymous No.4790176]

Sonic® Cherry Limeade

Here's the signature drink from the chain that's reviving
the drive-up burger joint, just like a scene out of American
Graffiti or Happy Days. It was in 1953 that Troy Smith obtained
the parcel of land in Shawnee, Oklahoma that was big enough
to fit the new steakhouse and root beer stand that was his
dream. Troy thought he'd make he steakhouse his primary operation,
but as it turned out folks preferred the hot dogs and cold drinks
over at the root beer stand. So Troy did the smart thing and
ditched the steakhouse to focus all his efforts on the other joint.
At first he called the root beer stand "Top Hat," but when Troy
found out later that name was already being used, he came up
"Sonic" to signify "service at the speed of sound." Today the
chain is the sixth largest hamburger outlet in the country.
This recipe makes a simple, old-fashioned drink by combining
Sprite with cherry juice and some lime wedges. Use cherry juice
made by Libby under the brand-name Juicy Juice for the best home
clone.

12 ounces Sprite (1 can)
3 lime wedges (1/8 of a lime each)
1/4 cup cherry juice (Libby's Juicy Juice is best)

1. Fill a 16-ounce glass 2/3 full with ice.
2. Pour Sprite over the ice.
3. Add the juice of three lime wedges and drop them into the drink.
4. Add the cherry juice and serve with a straw.
Makes 1 16-ounce drink (medium size).

[Anonymous No.4790183]

Taco Bell® Enchirito

1 pound ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 30-ounce can refried beans
1 package large flour tortillas (10-inch)
1/4 onion, diced
1 10-ounce can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
1 2-ounce can sliced black olives

1. Brown the ground beef in a skillet over medium heat, using a
wooden spoon or spatula to separate the beef into pea-size pieces.
Drain fat.
2. Add the flour, chili powder, salt, dried minced onion, paprika,
onion powder, garlic powder, and water.
3. Heat up the refried beans in a medium sauce pan over medium heat,
or in the microwave for a couple of minutes on high.
4. Warm the tortillas in a steamer, or wrap them in a moist towel
and microwave for 1 minute on high. You may also heat up the
tortillas individually by placing them in a hot pan over medium
heat for about 15 seconds per side.
5. Spoon about 3 tablespoons of beef into the center of each
tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3
cup of hot refried beans.
6. Fold the tortilla over the beans and meat and flip the tortilla
over onto a plate.
7. Spoon 3 tablespoons of enchilada sauce over the top of the
tortilla, then sprinkle on 1/4 cup of shredded cheese.
8. Heat up the dish for 20-30 seconds in the microwave, until the
cheese begins to melt.
9. Top with three olive slices.
Makes 10.

[Anonymous No.4790191]

Yoo-Hoo® Mix-Ups

A while back when I was rummaging through my pantry
I came upon several bottles of flavored Yoo-hoo that
I had scored from Wal-Mart and tucked away for over a year.
Each of the bottles was covered with a little dust and needed
a pretty fierce shaking, but the contents were very well
preserved and quite tasty. After some Web browsing of a few
unofficial Yoo-hoo Web sites, I discovered these worshipped
"Mix-ups" variety of the famous chocolate drink had since been
put to rest. Now, after a little work in the top secret
"lab," I've come up with a way to clone the flavor of these
bottled products which can no longer be obtained outside of
the ethereal food-world afterlife.

Chocolate-Banana
3/4 cup nonfat dry milk
3 tablespoons Nesquik chocolate drink powder
1 1/2 cups cold water
1 1/2 teaspoons sugar
1/2 teaspoon banana extract

Chocolate-Strawberry
3/4 cup nonfat dry milk
3 tablespoons Nesquik chocolate drink powder
3 cups cold water
1 tablespoon sugar
1 1/2 teaspoons strawberry extract

Chocolate-Mint
3/4 cup nonfat dry milk
3 tablespoons Nesquik chocolate drink powder
1 1/2 cups cold water
1 teaspoonn sugar
dash mint extract (less than 1/8 teaspoon)

Combine all the ingredients in a blender for the flavor of your
choice in a container or jar with a lid. Shake until dry milk
is dissolved. Drink immediately or chill in the refrigerator.
Makes 1 14-ounce drink.

[Anonymous No.4790194]

Nobody has a favorite recipe or some kind of family-shit they're willing to share?

[Anonymous No.4790195]

>>4790138
Thats a goddamn heart attack in physical form. Fuck cost, i want to get boners at 50 without passing out

[Anonymous No.4790196]

[Anonymous No.4790197]

[Anonymous No.4790236]

>>4790194
I prefer yours over the other calorie boost sausage combo
>>4790195
agreed

[Definitely Not Sceak No.4790266]

>>4790138

I think you need a good bit of ye olde ass whooping!

[Anonymous No.4790270]

some of these look like redicuoulous troll recipe,s particularly the red lobster one.

[Anonymous No.4790661]

>>4790138
Shit OP, just reminded me, I'm looking for all the old heart attack shit, it's unfortunately not on ck.booru. Everybody halp me.

[Anonymous No.4790682]

>>4790197
I got super stoned one day and tried making these, and I completely forgot to add the egg to the burger mix and they ended up falling apart.

I still ate them and it was still good, I just gave myself a 0 for presentation.

[Anonymous No.4790688]

>>4790147
I don't think this is right. Pretty sure the secret Big Mac sauce has horseradish.

[Anonymous No.4790724]

>>4790138
>I figured crowd-sourcing would filter out a lot of bullshit
You figured wrong. Best way to get it in the first place, sorry mate.

[Anonymous No.4790726]

>>4790147
Not even close to Special Sauce.

How do I know? I have the recipe for it right here.

[Anonymous No.4790740]

>>4790194

That crunchwrap a shit. If you want to make one that is just like taco bell you will need to copy the seasoning, and fry the tortilla in oil instead of baking it. I have the recipe for a beef crunchwrap that tastes exactly like the one at taco bell, but it has a long list of ingredients as you need to make the different sauces and seasonings.

Instead I'll list how to make the quesadilla sauce from taco bell:

1/4 cup mayo
2 tsp bottled jalapeno slices (chop that shit up, homie)
2 tsp of the juce from the bottle
1/8 tsp garlic powder
1/2 tsp ground cumin
3/4 tsp sugar
1/2 tsp paprika
1/8 tsp cayenne pepper
pinch of salt

Mix that stuff together, lay it on one half of the quesadilla, lap some chicken, cheddar, montery jack, and american cheese, and you got a chicken quesadilla that tastes exactly like one from taco bell.

I'm actually going to make one right now.

[Anonymous No.4790784]

>>4790138

Not using barbeque sauce.
Not using grilled onions and fried tomato slices.
Not using pepperjack or mild/medium chedder.

Pleb shit losers/10