The Unofficial KiwiFarms cookbook - share cooking tips and recipes of all kinds you grew up with or that you liked after finding online, cheap or expensive

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toilet_rainbow

toilet_rainbow

living in a pew pew pew type world
True & Honest Fan
kiwifarms.net
Dołączono
15 Sty 2017
This is a piggyback to my Unofficial Poorfag thread. I got the idea from this from people constantly recipe sharing on BP TG Chat. You can absolutely still post cheap or struggle meals you like in the Poorfag thread. I asked for people to post recipes there for a reason. I just wanted everyone to have a space to post recipes they like without the "constriction" of cheap and/or healthy. Can be your grandma's Depression cooking you loved as a kid, the recipe on the back of the Crisco can your mom made you as a kid, or a recipe you found online and now make all the time. Have something you like to make for a special occasion? Tried a lolcow's infamous recipe and it was actually edible? Share here! It's all good!

Cookbooks also usually include cooking tips, cooking technique tutorials, and (when possible) substitution suggestions. Feel free to share those "hacks" that you find helpful in the kitchen.

Sister Threads
Poorfag Recipe and Resource thread
Household Tips and Tricks
Home Remedies, Folk Medicine, and Granny Cures
 
Japchae (I do double spinach, it's so good even as a side dish.)
Less-complicated-than-Julia-Child Boeuf Bourguignon
Husband and wife lung slice
No-knead jalapeno/cheddar dutch oven bread
Meatball and pig's feet stew
Singapore noodles
Hungarian-style mushroom soup (I like half smoked paprika, half regular or hot)
Khachapuri
Dan dan noodles
Golubtsi
Crawfish and cream pasta
Tripe stew, I also add short ribs.
Quick pickled red onions
Quick rustic ratatouille

Thematically, for this coming New Year-
Black eyed peas
Braised cabbage (It's super good with just cabbage, bacon, onion, salt, and pepper really)
Greens

This is in French, but it's the quintessential French Canadian recipe and google translate does a good job at making it understandable.
Tourtière.
 
Soups so addicting, you will eagerly plunge your spoon in for MORE.
Seafood Bouillabaisse
Butternut Squash

I'd post my Gumbo Recipe, but it's long, tedious, and incomplete.

Pommes Dauphine
Best Thanksgiving Turkey I'd add more aromatics like Thyme and Rosemary. I'd add finely diced shallots to the Turkey fond while making my gravy or reduction.

Night Sky Jelly
Ingredients

[Night Sky Jelly]
Lemongrass butterfly pea tea bag...2 bags
Water...300ml Sugar...30g
Bamboo charcoal powder...1 tsp
Sheet gelatin 6g

[Night Sky Jelly liquid 2]
Water...300ml
Sugar...30g
Sheet gelatin 6g Blue curacao syrup…a little
[Lemon sauce] Lemon juice... 1 tablespoon
Honey... 3 tablespoons

*Lemon sauce is optional. Please enjoy your meal. Advance preparation Dissolve bamboo charcoal powder in a small amount of water.
1. Make Night Sky Jelly liquid. Soak the gelatin in cold water for about 1 minute
2. Put 300ml of water in a small pot and when it boils, turn off the heat and add a lemongrass butterfly pea tea bag to extract the tea leaves. Wait a few minutes for the color to appear.
3. Scoop the tea leaves, put a small amount of bamboo charcoal powder dissolved in sugar and water over the heat, dissolve and mix.
4. Add the softened sheet gelatin and mix until it dissolves, then cool with ice water.
5. Put half the amount of jelly liquid in a container and leave it at room temperature, pour the other half into the mold and cool it in the refrigerator until it hardens.
6. Make Night Sky Jelly liquid 2. Put water and sugar in a small pan and heat to dissolve. Add the softened gelatin sheets and mix until dissolved, then cool with ice water.
7. Pour the blue curacao syrup into the container from Step 5, add 100ml of Night Sky Jelly Liquid 2, pour into the mold, and chill in the refrigerator until it hardens.
8. Pour the remaining Night Sky Jelly into the mold and chill in the refrigerator for at least 3 hours until it hardens.
9. Remove from the mold and apply edible silver foil. Serve with lemon sauce if desired. It is recommended to add black pigment such as bamboo charcoal powder to add depth to the color. If the jelly in the first and second layers hardens too much, it will split. -Jacq

I have a lot more, can't think of them all off the Top of my Head. Marco Pierre White has an excellent demo on how to cut an onion finely...which I've watched over and over drunk and autistically practicing on onions.

This Rosemary Salt should be in everyone's Fridge. Excellent on everything!

Still looking for a good Escovitch Fish and Jerk Pork Recipe.
 
Ostatnio edytowane:
Oooh, I was looking for something like this thread!

Two baking tips:

1. When cooking bread, boiling your rolls gives you a very nice consistency.

2. Melting your butter before adding it gives your cookies a nice, shiny top (my mom was jealous of me for this rofl)

Recipes!!

2 Eggs
16oz can of sweetened, condensed milk
8oz block of cream cheese

mix it all into a smooth batter, cook in a premade crust until it doesn't cling to the toothpicks when you test if

  • 1 cup salted butter
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups brown sugar (packed)
  • 1.5 cups of all-purpose flour
  • 1 teaspoons of salt
  • .5 teaspoons of baking soda
  • 3 cups of oats (old fashioned)
It doesn't take a lot of mixing to get this right, so just mix them as they're consistent enough. It's not hard idk lol

They spread out a lot when I made them, butt they're good.
 
I like reading serious eats. Their recipes get quite fussy but it's really a great resource if you want to learn about cooking more in depth than just having a set of instructions to make something. They have loads of articles that explain the nuances of different techniques as well as different ingredients.

I've made this one loads of times. It's great with some canned drained white beans added in for extra bulk as well:
https://www.seriouseats.com/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe
 
My favourite to cook Tuscan Chicken

Ingredients:
2 chicken breast (or 3 pieces of thigh)
A couple rashes of bacon diced
3 cloves of garlic minced (measure this part with your heart)
2 teaspoons of Dijon mustard
1 jar of sundried tomatoes with oil
1 cup of spinach (again measure this one with your heart lovelies)
1/4 cup of chicken stock
1 & 1/2 cups of thickened cream
1/4 cup of parmasen cheese
1 teaspoon of mixed herbs
Measure these with your heart:
Salt
Pepper
Paprika
Garlic powder
Onion powder

Method:
Cut the chicken breast in half and season with salt, pepper, garlic powder, onion powder and paprika.

Add the oil from the sundried tomatoes to a pan and heat up on medium heat and cook the chicken on both sides. Once cooked take the chicken out and put it aside.

Add the bacon and garlic into the pan and cook for about 5 minutes.

Add the sundried tomatoes and Dijon mustard and cook for a few minutes.

Add your chicken stock and deglaze the pan and then add the thickened cream with some salt, pepper and mixed herbs.

Stir in the parmasen cheese, turn down the heat and simmer for a few minutes.

Add in your spinach and cook until it's wilted then add your chicken back into the pan and cook until it's warmed through.

I personally like to do this with some pasta so add the pasta to the pan before the chicken if that's what you want to add.
 
Ricotta Cake
1 box of yellow cake mix
3 eggs
1/2 cup vegetable oil
1 cup water
Mix cake mix as directed on the box then pour into greased 13 x 9 glass dish (I just lined it with parchment paper and a light spray of vegetable oil spray)

Then mix:
1 large container (about 2 pounds) ricotta cheese
4 eggs
1 tsp vanilla extract
3/4 cup sugar
Pour ricotta mix over the cake mix. Bake at 350 for 55-65 minutes until set and lightly golden, a toothpick will come out of it clean. Let cool, then refrigerate and serve cold.

I made this for Christmas this year. It's good if you need something quick and easy that you can make the night before. I'll probably do it again with a from-scratch cake mix, but honestly, the box mix was fine (and also apparently part of the recipe my family has used to make this for years). I served it with strawberries, but it was also really good just on its own.
 
Crock pot dump roast
4-lb chuck roast
1/2 cup cheap red wine
1 can of cream of mushroom soup
One Lipton Onion soup mix
Salt and pepper the roast generously
Brown the roast till brown on all sides and then deglaze the pan with wine to cook off alcohol. At the pan liquid over the roast and the crock pot dump the other ingredients shut the lid. 8 hours enjoy makes it own gravy
 
Ostatnio edytowane:
I’m a big fan of lamb blade/shoulder chops, the much cheaper cousin of lamb chops. This is a really great, simple, marinade for them. They’re decently large for a lamb cut, but you’ll still probably want 2-3 per person.
https://www.foodnetwork.com/recipes...rilled-lamb-shoulder-chops-recipe-3361507.amp

Someone in BP chat (sorry I forgot who) sent me this cake recipe and it’s great. It’s a meringue-based flourless cake. I prefer using the alcohol (can be any alcohol with a good flavor) in the whipped cream rather than cake (or both), as I think the flavor is a bit more apparent that way. Also if you do that it’s easy to separate a bit of the cream before adding the alcohol if you’re serving some to kids.
food52.com

Richard Sax’s Chocolate Cloud Cake Recipe on Food52

This flourless chocolate cloud cake is a poufy soufflé of a cake that caves in, leaving a craggy, wafer rim and a moussey hollow to fill with whipped cream.
food52.com food52.com
 
We make this split pea and ham soup from Chef John on allrecipes.com every winter.

Ingredients:
  • 2 tablespoons butter


  • 2 ribs celery, diced


  • ½ onion, diced


  • 3 cloves garlic, sliced


  • 1 pound dried split peas, rinsed


  • 1 pound ham, diced


  • 1 bay leaf


  • 1 quart chicken stock


  • 2 ½ cups water


  • salt and ground black pepper to taste

Directions​

  1. Melt butter in a large soup pot over medium-low heat. Stir in celery, onion, and sliced garlic; cook and stir until onions are translucent but not brown, 5 to 8 minutes.

  2. Stir in split peas, ham, and bay leaf. Pour in chicken stock and water; stir to combine and simmer until peas are tender and soup has thickened, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

I also found this website run by the University of Nebraska-Lincoln's food and agriculture department that has some recipes and tips that looks very intriguing. I'll probably link some pages separately in the future, but I like what I've seen so far.
 
Here's a banana bread recipe I'm working on that's basically done. I wanted to emulate a banana bread that a local supermarket chain sells that isn't necessarily mushy, but is very, very moist. I also wanted to make it more banana-y. Also I added booze.

I can't stress enough to be careful what pan you use. This makes too much for most loaf pans. Bundt pans seem to be the better choice in my experience.

Brown Sugar Bourbon Banana Bread

1 cup sugar
1 stick butter
4 brown very ripe bananas
½ tbsp milk
1 tbsp bourbon
1 tsp cinnamon
1 tbsp brown sugar (and some to sprinkle on top)
2 ½ cup baking mix (Yes, I'm lazy and I use Jiffy)
½ tsp vanilla extract
2 eggs
  1. Preheat to 325
  2. Cream butter and sugar together
  3. Mix in 2 eggs
  4. Mix in all the other crap. I sift in the baking mix since it's very damp where I live and gets lumpy.
  5. Generously sprinkle some brown sugar on top. I don't care how much. Whatever feels right for you.
  6. Pour into a loaf pan or bundt pan (I suggest the bundt pan because the quantity this makes can be a bit too much for loaf pans and it will spill all over your oven and be a big pain in the ass).
  7. Cook for about an hour and 10 minutes? Something like that. Just cook it until a toothpick that you stick in an area where the crust separates on the top comes out slightly dirty but not drenched in batter.
  8. Take it out of the oven and let it sit for at least 10 minutes so it can keep cooking internally.
  9. Eat it.
The recipe originally had crumbled bacon in it too, so if you want to add that go ahead, I just liked it better without.

Keep in mind this is still a bit experimental,so there's some tweaks to be made, but I think it's pretty good.
 
Made foodwish's cheeseburger wellington last night, it was really good.

I've been baking this bread recipe lot lately, too. I'm still really new to breadmaking, but this recipe is really hard to fuck up. All of the ingredients are shelf stable, and it's just mix it all together.
  • 1.5 tablespoons of dry yeast (2packets)
  • 1-2 tablespoons of honey
  • 3 cups warm water
  • 6.5 cups of all purpose flour, more as needed
  • 1 tablespoon of coarse salt
  • 1/3 cup of corn meal
1. Mix up the yeast, honey, and water, and mix it all up. Don't worry if the yeast doesn't mix yet.

2. Start mixing the salt and flour into it all.

3. Knead it until it's not sticky and bounces back, but no more than like 5 minutes

4. Let it rise for like an hour or two.

5. Bake at like 350-450

It's too big for one load pan, and the book says it has a more sourdough flavor if you keep it in the fridge for a few days.
 
Pretty cheap recipe that my family used to make all the time.
1 lb. ground beef
1 lb. bacon
1-2 can(s) of kidney beans
1 can of butter beans
1 cup of ketchup
1/2 cup brown sugar
1 tbsp. liquid smoke
1 tsp. salt
dash of pepper
1 cup of chopped onion, brown with the beef.

Mix everything into a crock pot and let it cook on high for 4-5 hours, or low for 6-8 hours.
This can be a side dish for a cheap, filling meal or a full meal depending on how much you eat.
There’s also a Tiktok account named Dollartreemeals that gives cheap meals that can feed up to 5 people. Usually the ingredients are under $30 for a full week. Dollar Tree tends to change up their selection often but usually you can find similar items or exact items when she puts out videos.
 
Here's a slightly complicated, yet good Thai red curry recipe that I got from my (not Thai) mom:

Ingredients:
- Oil for pan-frying
- 1 medium-sized yellow onion, chopped
- 1 tbsp minced ginger, or 1-inch peeled and grated nub of ginger
- 2 cloves of garlic, minced
- 1 stalk of lemongrass, finely chopped
- 2 tbsp Thai red curry paste
- 1 cup chicken stock
- 1 can of coconut milk
- 6 lime leaves
- 1 tbsp brown sugar
- 2 tsp fish sauce
- 4 boneless, skinless chicken thighs, sliced
- 2 bell peppers, sliced (I use a red pepper and a green pepper)
- Juice of 1 or 2 lime wedges
- Steamed rice
- Basil, cilantro, thai chilis, green onion, whatever garnishes you want

Directions:
1. Heat some oil in a pan over medium-high heat until it's hot and shiny.
2. Add the chopped onion, ginger, garlic, lemongrass, and red curry paste. Cook for a couple minutes until aromatic.
3. Add the chicken broth and stir until the paste is dissolved. Let simmer for 3 minutes or until the liquid has reduced halfway.
4. Add the coconut milk, lime leaves, sugar, and fish sauce. Combine.
5. Add the chicken, bring to a simmer, then turn the heat down to medium.
6. Simmer for 8 - 10 minutes or until the chicken is cooked, and the sauce reduces and thickens.
7. At this point, do a taste test. Add more fish sauce if salt is needed, add more sugar if sweetness is needed.
8. Add the bell peppers or any other vegetables you want and let cook until the veggies are tender, probably 3 minutes.
9. Remove from the heat and serve with steamed rice and any garnishes or condiments you want.
 
chicken or lamb Ceylon, a Sri Lankan-style curry (moderately spicy to hot)
Ingredients
  • Vegetable oil (enough to fry the meat without burning the pan)
  • Chicken or lamb fillets, about 700 g
  • Fresh onions (x2)
  • Fresh garlic (½ head)
  • Fresh ginger (2 cm cubed)
  • Sri Lankan style curry powder (2 tbsp) – see below for recipe
  • Turmeric (½ tsp)
  • Salt (1 tsp)
  • Red chilli flakes (2 tsp)
  • Curry leaves (1 tbsp)
  • Coarsely ground black pepper (to taste)
  • Lime juice (2 tbsp)
  • Chopped tomatoes (1 x 400 mL tin)
  • Coconut milk (1 x 400 mL tin)
  • Fresh coriander leaf, finely chopped (to taste)
Method
  1. Add the oil to a large frying pan, and put it on high heat.
  2. Chop the chicken/lamb into segments about 2-4 cm cubed, then add them to the frying pan once the oil is hot.
  3. Fry the chicken/lamb meat until all the water boils off and it starts to turn brown.
  4. While frying the chicken/lamb, chop the onions, garlic and ginger, and blend them into a fine paste, adding water as necessary.
  5. Remove the chicken/lamb from the pan and keep it to one side. Remove the oil from the pan and return it to the heat.
  6. Turn the heat to medium, then add the paste from step 4. Stir and fry gently.
  7. Add Sri Lankan style curry powder, turmeric, salt, chilli flakes, curry leaves, black pepper and lime juice. Stir and fry for a few minutes.
  8. Add the fried chicken/lamb. Stir and fry gently for a few minutes until it starts to thicken.
  9. Add the chopped tomatoes and coconut milk. Mix until incorporated.
  10. Turn the heat up to high and let the sauce thicken, with frequent stirring. This will be a slow process, due to the high water content of the coconut milk and chopped tomatoes.
  11. When the sauce is thick enough, turn the heat down to minimum, cover the pan and let it simmer for 1 hour.
  12. On serving, sprinkle chopped fresh coriander leaves over the dish.
If the dish is too spicy, use one onion instead of two, reduce the amount of garlic, and omit the chilli flakes.

Ingredients
  • Coriander seeds (2 tbsp)
  • Cumin seeds (1 ½ tbsp)
  • Whole black peppercorns (1 tbsp)
  • Black mustard seeds (½ tbsp)
  • Whole cloves (1 tbsp)
  • Cardamom seeds (1 tbsp)
  • Fennel seeds (½ tbsp)
  • Nigella/black onion seeds (½ tbsp)
  • Ground cinnamon (½ tsp)
  • Ground turmeric (½ tsp)
Method
  1. Grind all the ingredients apart from the ground cinnamon and turmeric into a fine powder, using a coffee/spice grinder.
  2. Dry-roast the ground blend gently.
  3. Add ground cinnamon and turmeric, then store in an airtight container.
 
I've picked up a couple really simple recipes over the years.

Slow cook beef curry
- golden curry block (I like to use the spiciest kind but it's up to you)
- 1 can coconut cream
- 1-2 white cap mushrooms
- 1-2 carrots
- 1 sweet potato
- 1kg chuck beef
- a splash of beef stock or red wine idk measure with your heart

Roughly chop everything then throw it all in the slow cooker on low for 8 hours and walk away. Stir occasionally.


This ( https://www.recipetineats.com/gravy-baked-chicken-thighs-and-drumsticks/ ) chicken recipe is awesome for something easy that only takes about an hour and it's great for dinner guests.


Another thing I like to do is chuck a boneless lamb roast in the slow cooker with pasta sauce, canned tomatoes, beef stock and red wine. Add enough liquids and you can cook the pasta in the same pot.
 
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