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Old 12-20-2005, 10:05 AM
gmrankin gmrankin is offline
Junior Member
Join Date: Sep 2004
Posts: 4
Default Re: The Official OOT Cookbook.

My ex used to make this for me... its grub (from

Tavern on the Green's Chicken Francais

4(6ounce) boneless skinless chicken breasts
flour, for dredging
2 fluid ounces clarified unsalted butter, see note
8 fluid ounces white wine
2 small shallots, minced
4 cloves garlic, minced
white pepper, to taste
3 tablespoons dijon-style whole grain mustard
4 fluid ounces heavy cream

1. Note: To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan; skim foam off the top and use only the clear golden liquid.
2. Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.
3. Dredge chicken breasts in flour, shaking off excess.
4. Heat clarified butter in sauté skillet over medium-high heat.
5. Place chicken in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
6. Turn chicken over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
7. Season with salt and pepper.
8. Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
9. Let sauce cook for another two minutes to thicken sauce slightly.
10. Serve with chardonnay.
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Old 12-20-2005, 10:06 AM
tonypaladino tonypaladino is offline
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Join Date: Jun 2005
Location: props to Stuey for fixing my avatar
Posts: 498
Default Re: The Official OOT Cookbook.


My family's ever popular pasta dish

The key is the sauce which could not be simpler. Chop and fry some onions. Chop tomatoes (removing skins optional). Grill and chop bacon. Put together in pan for 20 mins. Add pepper and hot sauce to taste.

Serve with pasta and lots of grated cheddar cheese on top. And possibly a fried egg.

Simple but really good.

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Old 12-20-2005, 10:15 AM
Gunny Highway Gunny Highway is offline
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Join Date: Jul 2005
Posts: 12
Default Re: The Official OOT Cookbook.

Hmm, okay. I do this by sight, so it's hard to describe quantities. But I'll try.

Blarg's Cream Cheese Eggs

2 tbsp butter or margarine
1/4 bar of Philly Cream Cheese or equivalent
5 eggs

In a small saucepot, drop margarine cut into small bits and let melt over very low heat. Do not let it brown! When melted, add cream cheese cut into thin bits or slices to aid in quick melting. If necessary, tip saucepot on its edge to let cream cheese melt without browning butter. Whisk together eggs in a bowl while waiting. When cream cheese is melted, stir to thoroughly mix with melted butter. Pour whisked eggs into butter and melted cream cheese mixture and mix together rapidly with heat proof spoon. Stir occasionally until scrambled, but not dry, taking care not to let eggs brown.

Serve with toast.

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That sounds awesome. This weekend, I'll be having this.
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Old 12-20-2005, 10:57 AM
gmrankin gmrankin is offline
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Join Date: Sep 2004
Posts: 4
Default Re: The Official OOT Cookbook.

Hooters Buffalo Wings from
always a hit~~ uummm miss the girls though

1/4 cup butter
1/4 cup franks hot sauce
1 dash pepper, Ground
1 dash garlic powder
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
bleu cheese salad dressing
vegetable oil, for frying

1. Heat oil in a deep fryer to 375 degrees.
2. You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
3. Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
4. If the wings are frozen, be sure to defrost and dry them.
5. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
6. Put the wings in the refrigerator for 60 to 90 minutes.
7. (This will help the breading to stick to the wings when fried.) Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
8. Remove the wings from the oil to a paper towel to drain.
9. But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl.
10. Add the hot sauce and stir, coating all the wings evenly.
11. You could also use a large plastic container with a lid for this.
12. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with Bleu cheese dressing and celery sticks on the side.
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Old 12-20-2005, 11:27 AM
xadrez xadrez is offline
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Join Date: Jan 2005
Location: the island of dr. klahn
Posts: 303
Default Re: The Official OOT Cookbook.

[censored] awesome Bolognese Sauce

I eye everything so sorry no measurements. My instructions will make a lot but thats OK since it freezes well. Esp. good for making lasagna with, just on plain pasta, or homemade pizza. Also, youll need one of those old fashion table top meat grinders. Here goes...

Youll need

-6 garlic cloves
-1 1/2 lrg. red onion
-4 carrots
-4 celery stalks
-1 pound prosciutto NOT SLICED, but in a chunk cut off bone
-1/2 pound back bacon, again in a chunk, not sliced
-1/2 lean ground beef
-4 fresh tomatoes
-2 large cans of whole peeled tomatoes
-1/2 cup red wine
-salt, pepper, extra virgin olive oil


-Chop up the onions, and the garlic and set aside

-Put the carrots, celery stalks, prociutto, and back bacon through the meat grinder (in absence of meat grinder you can use a food processor or a blender but the sauce wont be as chunky and you have to do it a little bit at a time thus making it more time consuming).

-Mix the grinded carrots and celery and set aside.

-Mix the grinded prociutto and bacon and set aside.

-cut up the tomatoes and set aside

-In a large pot, heat some olive oil and throw in the onions and garlic, then the carrots and celery.

-Sautee those vegetables for a little while until theyre cooked, and then toss in the prosciutto, back bacon, and ground beef. Stir the ingedients and cook the meat through.

-Once the meat is cooked add the tomatoes (fresh and canned) into the mixture along with the salt, pepper and red wine.

-Once the sauce begins to boil set the stove to simmer and cook for several hours. Stir often, and mash the tomatoes up as you go along.
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Old 12-20-2005, 11:33 AM
Shajen Shajen is offline
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Join Date: Nov 2004
Location: Oops, I crapped my pants.
Posts: 1,530
Default Re: The Official OOT Cookbook.

Shajen's spaghetti and meat sauce: (I prefer to use a pressure cooker for this recipe)

2/3rds of a lb ground beef
1/2 lb italian sausage
half of one red onion-chopped
6 garlic cloves-minced
1 cup celery-finely chopped
1 cup water
1 8-ounce can tomato sauce
1/8 teaspoon red pepper
1 teaspoon parsley flakes
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/4 teaspoon thyme
2 teaspoons sugar
tabasco to taste
salt and pepper to taste
16 ounce diced tomatoes (I don't use the entire can, you can tell how much to use based on the meat in the sauce)

brown the sausage and ground beef. Add the onion and garlic about half way through, drain and put in the pressure cooker.

Add the remainder of the ingredients minus the tomato paste. Cook in the pressure cooker until the regulator is rocking back and forth for 8 to 10 minutes. Remove from heat and cool the cooker rapidly by placing under luke warm water until it is safe to remove the lid.

Add the tomato paste and stir til it thickens.

Cook the spaghetti noodles as directed.

This is really good and takes about 30 minutes total time if you have any sort of culinary skill.
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Old 12-20-2005, 12:14 PM
Posts: n/a
Default Re: The Official OOT Cookbook.

Pan fried salmon

1. coat salmon fillet with olive oil
2. sprinkle salt, pepper, and red pepper flakes on top
3. fry in skillet, medium heat until it flakes off with a fork
4. squeeze lemon on top if you want

goes well with this

1. cook spaghetti
2. toss in strainer with olive oil until coated
3. add red pepper flakes and lemon juice, toss to coat

Will try to think of more later.

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Old 12-20-2005, 12:55 PM
xadrez xadrez is offline
Senior Member
Join Date: Jan 2005
Location: the island of dr. klahn
Posts: 303
Default Re: The Official OOT Cookbook.

Some simple and really good soups I learned from my Portuguese grandmother


1)Shrimp Soup

Youll need:

-1 LB of med. size shrimp RAW AND IN THE SHELL
-1 yellow onion
-extra virgin olive oil
-heavy cream
-salt, pepper


-Shell and clean the shrimp. Save all the shells and tails. Cut the shrimp into little pieces.

-Mince about 3/4 of the large white onion. And I mean mince as small as humanely possible.

-Fill a smallish pot and throw in the shells and tails to make a quick stock. Boil the water down until its about 1/4 full (+/- 30 minutes).

-In another pot, get the olive oil super hot, and throw in the minced onion. Keep the flame high and brown the onion, then throw in the shrimp.

-Once the Shrimp cooks (about 2 minutes tops), pour in the stock along with some more water to fill the pan. Bring this to a boil then set to simmer

-Pour the flour into a dry frying pan, and turn the heat on low until its "toasted". You can tell when it is by how it smells ("toasty").

-Mix in the toasted flour and some dabs of heavy cream until it thickens to your desired level. Reduce a little while longer and youre set.

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Alentejano Soup

Youll need:

-8 garlic cloves
-1 yellow onion
-1/2 baguette
-1 bunch cilantro
-several eggs
-extra virgin olive oil
-salt pepper


-Mince onion FINE

-Crush, the chop the garlic

-Cut the baguette into 1 inch cubes

-chop the cilantro fine

-Put the olive oil in a pot and get super hot, throw in the onion and garlic.

-Once it browns fill the pot with water, and add the cilantro and bread.

-Bring this to a raging boil, and when you serve each portion into a bowl quickly drop an egg into it.

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Cod Fish Acorda

Youll need:

-1/2 lb dried, salted cod
-1 yellow onion
-5 garlic cloves
-1 bunch parsley
-4 tomatoes
-1/2 baguette


-Keep the cod in a bowl of water overnight, and change the water every couple hours (this recipe is meant for using with leftover cod or scraps, but whatever you need to do this before eating the dried cod).

-Chop the tomotoes, mince the onions, garlic, and parsley

-Dice the baguette into 1 inch cubes

-Heat olive oil in a pan, and throw in minced onion and garlic.

-Chop up the cod into as small pieces as possible (again, ideally the cod will be precooked as this is usually made with leftovers).

-Add the chopped cod and chopped tomatoes, diced baguette, and parsley

-Add a small amount of water, about 1/4 of the pot and boil down a slight bit. This soup is meant to be eaten with minimal water actually. Its more of a "wet" dish or stew I guess.

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Old 12-20-2005, 01:29 PM
nolanfan34 nolanfan34 is offline
Join Date: Apr 2004
Location: Oly, WA
Posts: 70
Default Re: The Official OOT Cookbook.

Baked Ziti ala Soprano

1lb Italian Sausage (optional)
16oz ziti pasta
26oz spagetti sauce (your choice of kind)
15oz ricotta cheese
8oz mozzarella shredded cheese (divide into two 4oz)
1/4 cup parmesan cheese

-preheat oven to 350
-cook pasta, drain but save 1/2 cup of the pasta water
-mix spagetti sauce, ricotta cheese, and pasta water in large bowl
-add pasta and 4oz of mozzarella to bowl and mix lightly
-spray a 13in x 9in pan with cooking spray
-pour entire contents of bowl into pan and even out
-sprinkle the other 4oz of mozzarella and parmesan evenly on top
-bake covered for 30 min
-uncover and bake for another 10 min

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lol, when I first saw the pic of that, I thought you had made a cheetos casseroll.

[/ QUOTE ]

Which would be awesome, I'd imagine.
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Old 12-20-2005, 01:45 PM
Gunny Highway Gunny Highway is offline
Junior Member
Join Date: Jul 2005
Posts: 12
Default Re: The Official OOT Cookbook.

lol, when I first saw the pic of that, I thought you had made a cheetos casseroll.

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Which would be awesome, I'd imagine.

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Oh man. That reminds me of when I was a kid. I used to make Cheeto Pies.

1 small bag Cheetos
1 can wolf brand chili
1 big hunka velveeta

- Cut open one end of the bag of Cheetos.
- Heat chili in microwave.
- Melt cheese in microwave.
- Fill the bag of Cheetos to the top with chili and cheese.

The more common variation is of course the Frito Pie, but I always preferred Cheetos.
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