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Direct Link To This Post Posted: Aug 09 2011 at 10:59pm
anyone have a curry gravy recipe?
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Direct Link To This Post Posted: Dec 02 2011 at 10:43am
Cod Fish and Yucca Cakes
 
Ingredients

(Makes 6-8 Cakes)

1 pound cod fillets, cooked and flaked

1 cup cooked and mashed yucca (cassava)

1/4 cup bread crumbs

1 tablespoon butter

1 scallion, finely chopped

1 garlic clove, finely chopped

1 tablespoon cilantro, chopped

1/4 cup heavy cream

2 eggs, beaten

1/2 teaspoon mustard

1/4 teaspoon ground cumin

Red pepper flakes to taste

salt and pepper

Oil for frying

 

Directions

In a small skillet over low heat, melt the butter. Add the green onions and garlic. Cook for 2 minutes.

In a medium bowl, place the flaked fish, mashed yucca, cooked onions and garlic, bread crumbs, cilantro, mustard, cumin, red pepper flakes, salt and pepper and mix well.

In a separated bowl, whisk together the cream and eggs until well blended. Add to the fish mixture and mix well.

Form the mixture into round cakes. In a large sauté pan over medium-high heat fry the cakes in the oil, turning once, until lightly browned, about 3 minutes per side. Serve with lime wedges on the side.

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Direct Link To This Post Posted: Dec 02 2011 at 10:51am

MAPLE SALMON

 

1 ½ to 2lb salmon fillet

1/2 cup maple syrup (use a good quality)

1/4 cup soy sauce (Kikkoman is recommended)

2 cloves of garlic (minced)

2 tbsp. snipped chives (fresh)

1 tsp. garlic salt

fresh ground black pepper, to taste

 

1. In a bowl mix the maple syrup, soy sauce, garlic, chives, garlic salt, and pepper.

2. Place the salmon in a shallow glass baking dish and pour the maple-soy mixture over it.

3. Place plastic wrap over the dish. Refrigerate and marinate for 30 minutes.

4. Preheat oven to 400 degrees F.

5. Remove the fish from the refrigerator and bake, uncovered, for 20 minutes or until easily flaked with a fork.
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Direct Link To This Post Posted: Dec 02 2011 at 10:52am

Spinach Rice Alfredo

 

6 oz. fresh spinach leaves (Baby Spinach Recommended)

2 garlic cloves (minced)

½ tsp. crushed red pepper flakes

1 small white onion (chopped fine)

4 tbsp. butter

olive oil

1/2 cup half and half

1/4 cup parmigiano reggiano (freshly grated)

1/2 tsp. kosher salt

freshly ground black pepper, to taste

1 ½ cups hot cooked jasmine rice

 

 

1. In a small skillet over medium heat melt butter with just a splash of olive oil (butter burns at a higher rate than olive oil).

 

2. Add the onion, garlic, and crushed red pepper flakes, sauté until soft.

 

3. Stir in the half and half and parmigiano reggiano, cook just until the cheese is melted.

 

4. Add the spinach, salt and black pepper. Cook until the spinach has wilted.

 

5. Add the spinach/onion mixture to the hot rice. Serve with additional parmigiano reggiano if desired.

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Direct Link To This Post Posted: Dec 08 2011 at 3:34pm
I just made a bomb soup that started out to be a Moroccan soup made with chick peas but I didn't have all of the ingredients and couldn't get my internet to work to follow directions..anyways:
1 small bag of chick peas (I boiled these in water for a few hours to soften, you can use canned chick peas to cut this step)
3 potatoes (i remember the recipe said sweet potatoes but I only had regular and didn't feel like going to the store)
mushrooms
onion
ground ginger
ground cumin
cloves
chili pepper
ground almonds
pepper
sea salt
small thing of cream (or you can use coconut milk)
lemon juice

Put potatoes, chick peas, cream, cloves, salt in pot to boil
chop onions and mushrooms
heat up olive oil in a pan
sautee onions, mushrooms, and all seasonings. add the lemon juice.
after 3 minutes add everything in the pan to the pot of potatoes, chick peas, cream, cloves and salt. Mix. Cover and let cook for about 30 minutes.

It is a really good soup. If you have a blender you can blend it to make it more soupier but I like chunky soup lol
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Direct Link To This Post Posted: Jan 27 2012 at 11:34am

Baked Turkey Wings

1 package of fresh turkey wings

Salt and fresh ground black pepper to taste

Seasoning salt to taste

1 tsp. dried sage

1 granny smith apple, sliced

1 large white onion, sliced

3 tablespoons of unsalted butter

 

Preheat oven to 350 degrees. 

Place butter in a large, shallow baking dish, and place on the middle rack in the oven until the butter melts.

Season turkey wings generously with salt, seasoning salt and fresh ground black pepper on both sides.

Take the pan with the melted butter out of the oven. 

Place the sliced apple and onion on the bottom of the pan, stir to combine (this is just for flavor, apple and turkey go very well together). 

Place the well seasoned turkey wings on top of the apple/onion mixture and sprinkle evenly with dried sage.

Bake, for one hour, covered.

Uncover and bake for another fifteen (15) minutes until the turkey wings are golden brown.

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Direct Link To This Post Posted: Jan 27 2012 at 11:35am

my Simple Seasoned Rice

1 large shallot

2 cloves of garlic, minced

Fresh, flat leaf parsley (about 2 tbsp chopped)

3 tbsp unsalted butter

1 tbsp extra virgin olive oil

Salt and fresh ground black pepper to taste

Jasmine Rice (use the amount/serving that you need based on the package – 1 cup, 3 cups, 6 cups COOKED rice, if making a large 6 cup batch, double the recipe)

 
Melt butter and olive oil in a sauté pan over medium-low heat. 
 
Add shallot and cook until translucent, but not brown. 
 

Add minced garlic and cook for two minutes. 

Stir in fresh parsley until wilted.

Cook rice according to package instructions. 

Once the rice is cooked, stir in the shallot/garlic/parsley mixture until well combined. 

Add salt and fresh ground black pepper to taste.

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Direct Link To This Post Posted: Feb 11 2012 at 12:20pm
These recipes are great thanks everyone! I love cooking different foods from across the world. The other day I discovered www.eatforcheaper.com and found some great recipes. The Jollof rice recipe was easy to follow and so was the Bajan chicken soup.
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Direct Link To This Post Posted: Feb 23 2012 at 11:34am

My take on Portuguese soup Caldo Verde


1 medium Spanish onion, chopped

3 large cloves of garlic, minced

1 tsp Crushed red pepper, or more to taste

Salt and fresh ground black pepper to taste

1 1lb smoked sausage (chopped into large chunks)

4 Russet Potatoes (peeled and chopped into large chunks)

1 lb Kale (if its not the pre-rinsed, pre-chopped kind, rinse and chop coarsely removing any hard stems)

1 quart of chicken stock plus 1-2 cups of water

1 teaspoon Spanish paprika

2 tbsp Olive Oil

 

Heat the olive oil in a large Dutch oven until smoking, add sausage and cook just until browned on all sides.  Remove sausage with a slotted spoon and set aside.

Add chopped onion, paprika and crushed red pepper; cook until onions are soft and golden, about 5-7 minutes.

Add potatoes; season with salt and pepper; cook until potatoes are golden about 7-10 minutes.

Add fresh garlic and cook just until combined with potato and onion mixture, about 2 minutes (DO NOT BURN).

Immediately add chicken stock and additional water if necessary (it should be a little more than half a pot full of liquid) and bring to a rapid boil.

Once boiling, reduce heat to medium-low and cover; simmer for 25-35 minutes until potatoes are cooked through (don't worry, they will be falling apart).

Remove the lid and add the kale in small batches, stirring until wilted and fully submerged in the liquid, taste for seasoning.  Cook kale down for 5-7 minutes.

Add the browned sausage back to the Dutch Oven as well as any juices and allow to heat through.

Ladle into soup bowls and serve with a nice crusty bread!

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Direct Link To This Post Posted: Apr 02 2012 at 7:38pm
This is pretty good:

Quinoa, Spinach & Sweet Potato Cakes
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Recipe type: Main
Author: Deborah Mele
Cook time: 20 mins
Total time: 20 mins
Serves: 4-6
These hearty quinoa cakes include other healthy ingredients including sweet potatoes and spinach.
Ingredients
  • 1 Small Sweet Potato, Roasted Until Tender
  • 2 Cups Cooked Quinoa
  • 1 Pound Baby Spinach, Steamed, Squeezed Dry & Chopped
  • 1 Small Onion Finely Chopped
  • 3 Cloves Garlic Minced
  • 1/3 Cup Grated Parmesan Cheese
  • 1 Large Egg, Beaten
  • 1/2 teaspoon Smoked Paprika
  • 1 Teaspoon Olive Oil
  • 1 1/2 Cups Panko Breadcrumbs
  • Salt & Pepper
  • To Cook:
  • 3 Tablespoons Olive Oil
Instructions
  1. In a frying pan, heat the oil and cook the onions until tender, then add the minced garlic.
  2. Cook the garlic just until fragrant, then add the spinach and mix well.
  3. Cool to room temperature.
  4. Peel the potato, cut into 1 inch dice, and place in a bowl with the quinoa, grated cheese, egg, and smoked paprika.
  5. Add the cooled onion mixture, and season with salt and pepper.
  6. Using your hands, form 6 equal sized cakes, and carefully roll each in panko crumbs.
  7. Refrigerate for a minimum of one hour.
  8. To cook, heat the remaining 3 tablespoons of olive oil in a large frying pan over medium heat.
  9. Cook the six quinoa cakes until crispy and golden brown on one side, then turn and cook until golden brown on the other side as well, about 15 minutes total cooking time.
  10. Serve warm with topping of choice.

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