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Thread: CHEF MAXIMUS' KITCHEN or THE OFFICIAL ROTHARMY COOKBOOK

  1. #361
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    I made those pumpkin pies yesterday, and they turned out excellent, better than using canned "pumpkin"! It was worth the little bit of extra effort, and it isn't all that difficult to do. Here's the recipe I used:

    Homemade Fresh Pumpkin Pie

    Ingredients:
    2 cups mashed, cooked pumpkin
    1 (12 fluid ounce) can evaporated milk
    2 eggs, beaten
    3/4 cup packed brown sugar
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg

    1/2 teaspoon salt

    2 2/3 cups all-purpose flour
    1 teaspoon salt
    1 cup shortening
    1/2 cup cold water
    Directions:
    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
    3. Return pumpkin to the saucepan and mash with a potato masher. Drain well.
    4. Prepare pie crusts by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
    5. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8-9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
    6. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
    Last edited by Little Texan; 10-17-2010 at 01:38 AM.
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  2. Thanked Little Texan for this KICKASS post:

    SunisinuS (03-08-2013)


  3. #362
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    Quote Originally Posted by Little Texan View Post
    Why? They're cheaper than everyone else.
    i just hate all the big box stores
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  4. #363
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    Quote Originally Posted by PETE'S BROTHER View Post
    i just hate all the big box stores
    That's cool. I don't like them, either, but my wallet does. :tongue0011:

  5. #364
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    Hey, I tried something else yesterday with some pumpkin I had left over. I took some mashed pumpkin and put a little half and half, butter, salt and pepper and heated it in the microwave. It was really good fixed that way, kinda like a cross between mashed potatoes and rutabagas.

  6. #365
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    Thought I would resurrect Chef Max's ole cooking thread to share an awesome recipe that I tried the other night. If you decide to make this, I would strongly advise against using oven ready noodles as they didn't cook all the way through when I made this the last time, so use regular lasagna noodles that you have to boil first.

    Easy Spinach Lasagna

    9 (2-inch) lasagna noodles
    1 lb. lean ground beef
    2 cans Diced Tomatoes with Basil, Garlic and Oregano
    2 cans (13-1/2 oz. each) Leaf Spinach
    1 pkg. (15 oz.) ricotta cheese
    3 cups (12 oz.) shredded Mozzarella cheese

    1. Cook pasta according to package directions; drain.
    2. Cook meat with tomatoes in skillet over medium-high heat, 7 minutes.
    Drain Spinach well, squeezing out excess liquid; blend with ricotta cheese.
    3. Layer 3 noodles, 1/2 spinach mixture, 1/3 tomato mixture, and 1/3 cheese
    in 9x12-inch baking dish. Repeat, ending with noodles, tomatoes and cheese.
    4. Bake at 350 degrees F, 30 minutes or until heated through. Garnish with sliced
    green onions and serve with Parmesan cheese, if desired.

  7. #366
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    Your own personal no name starter Hummus dip stuff.

    You will need a food processor< is that even spleled rite..?

    Some folks use a "blender" this machine is like exactly, the thing you make the fancy drinks in when company comes into town. ya know..... the food processor is better for you rich folks.

    Here how it go...

    #1. 1 .. 15 oz can of Garbanzo Beans aka( chick peas). Drained, save juice in a cup or bowl, and rinse beans with cool crisp lovely water 3 times, that are in the can.

    (I small bottle of pre chopped pickled garlic ,that you buy at the local food blamo mart, or you can cut your own to a small dice if you got's the skills, see below)

    #2. 2 cloves of garlic..from pre packaged mentioned above, or off a large bulb chopped with the skills, about 2 heaping Teaspoons.

    #3. 2 Tablespoons of, Virgin Olive Oil or Canola Oil or Vegetable Oil, this part is listed in order of prefference best to, uh ok.

    #4. 1 Teaspoon of Fresh Ground Black Pepper or whattever pepper type you have ( probaly a serving shaker you stole from Denneys that saturday morning you were out way to late). White Pepper use 3/4 Teaspoon.

    #5. 1 Teaspoon of Salt.

    #6. I Lemon ( because you cannot buy 1/2 of a Lemon (fukk That Real lemon jazz),but that is all you need ,1/2 of the juice of a Lemon. Yes 1/2 the juice of one Lemon.

    Put all of this in your vegomatic with 1/4 of the Garbonzo juice maybe 1 oz, you saved from the can o' beans. Blend for (3) three minutes on low speed ( untill creamier than your favorite peanut butter), high speed creates heat and may make it all gooffy.

    Place in a low slow sloping sided bowl and garnish with a little spoon indented puddle of whatever oil you used in the middle.

    Ritz crackers are nice, but you really want some bland Pita bread or a Tortillia like thing (cut in small triangles) to put this on so the Hummus stands out not the cracker .

    Now you can best this base with different spices some other time if you feel BOLD! (Paprika Chili Powder ..Ginger.. later grasshopper make the base first)

    I left out the traditional Tahinni or Boninni or whattever it is ( it is groun sesame seed butter I believe) They usually add 2 taqblespoons of that ..whattever,.. extra expense not needed for this novice good time Hummus.

    All this insane text looks troublesome but there are only (6) Six steps all the rest is trivial....lol.
    Last edited by clarathecarrot; 11-07-2011 at 06:31 PM.
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  8. #367
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    does it turn out green?

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    No, just good and tasty, we could make it green.... and ROOL THE WORLD!!!! AAHH HA HA HAAA.

    Or just eat it up.

    Vote carrot.

  10. #369
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    If you want green hummus, go to Trader Joes. They make this guacamole-hummus hybrid stuff that's great.
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    I have never shopped there, as I am not a slave to fashion, other than my completely slave to the fashionable statement just posted, I have heard Trader Joes is a great place and someday I will check out the green wonder mentioned above, sounds good.


    This thread Rools!

    Eat Every Bean And Pea On Your Plate.

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    beans on toast

    toast bread - empty beans - hot preferably on top ( don't forget to take them out of the can first )

    eat

    fuck you gordon ramsey
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    That's called shit on a shingle.
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    Quote Originally Posted by MAX View Post
    Bouillabaisse
    (Serves 2-4)


    Broth Ingredients:
    1/4 cup lobster base (available canned in specialty markets) or you can use shrimp base
    3/4 quart water
    1 cup dry white wine
    3 tablespoons tomato paste
    1 tablespoon ground garlic
    1 tablespoon anise seed
    1 tablespoon crushed red pepper flakes
    1 tablespoon cracked black pepper
    2 bay leaves
    1 teaspoon saffron

    Combine all ingredients in a larger pot. Bring to boil and then simmer 15 minutes.
    Set aside.

    Seafood and Vegetable Ingredients:

    This is where you can get creative and put whatever the fuck you want in it.

    12-16 mussels (make sure they are tightly closed and smell fresh)
    12-16 clams or cockles (make sure they are tightly closed and smell fresh)
    4 2-ounce pieces of fish (halibut, snapper, mahi mahi, etc.)
    16 pieces medium-to-large shrimp (peeled and deveined)
    16 pieces medium-to-large scallops

    I also like (when I have the cash) to put crab (king, blue or dungeoness) and/or lobster in as well.

    Again, you can pretty much put whatever the fuck you'd like. Infact, I've been known to just make vegeatable bouillabaisse or I've used ground beef and sprinkle fresh parmesan cheese over the top.

    1 tomato, in a half-inch dice
    1/2 yellow onion, sliced
    3 ribs celery, chopped

    Place the stock in a flat 2-3 quart saucepan.
    Add the mussels and clams - cover and simmer for four minutes.
    Add the vegetables and the fish, lobster at this time as well - cover and simmer another four minutes. Add the shrimp and scallops - cover and simmer 2-3 minutes, or until the shrimp is fully cooked.

    Serve in individual flat soup dishes or pasta bowls.
    Bouillabaisse is traditionally served with crusty French or sourdough bread.

    Damn this looks good!

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    Lookie what I made!! :)

    I was going to start a random thread to post this - was so psyched to find this thread already here! I'm assuming baking is relevant here, especially considering this cake. I love to bake crazy "cake boss" type cakes - have a small business on the side as well. Just made this cake for my hubbies birthday last night.
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    Some other cakes!

    This is a monster truck cake I made for a customer.
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    a couple more

    Humidor cake for my father-in-law, including his disgusting ashtray, beer can, and favorite book!
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    Wall-E and a dinosaur for my kids' birthdays!
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    You make it all those momshell?.Very cool
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    last ones (for now!)

    If any of you have kids into New Super Mario Bros, the castle cake is supposed to be my interpretation of Bowser's castle.
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    Quote Originally Posted by Dave's Bitch View Post
    You make it all those momshell?.Very cool
    Yup I did! Thanks!

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    forgot this one!

    This is a cheetah cake I made last week for my son's birthday
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    I remember I tried to make a cake for my lil girl.It was a complete train wreck.Maybe next year you can ship me one over

  24. #383
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    Quote Originally Posted by Dave's Bitch View Post
    I remember I tried to make a cake for my lil girl.It was a complete train wreck.Maybe next year you can ship me one over

    I'd be happy to coach you online!

  25. #384
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    Paula Deen gets on my fucking nerves!

    Thank you....





















    Ya'll.
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  26. #385
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    Anyone here bake bread? I'm not just talking about the average white loaf, but also baguettes, focaccia, pain de whatthefuckever the French call it, etc.

    Need a good book on that for my wife, who has taken this up. Thanks.
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    The local Indian place has a Naan that is light stuffed with nuts and dried fruit. It's delicious .
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    Ok Here How it Go..Easy as Soup.

    Take the,.. rotizzerier... rotizray.. that chicken you buy at the supermarket allready roasted.

    Or Roast one large one yourself 2 small supermarket ones are better thay allready have a good flavor base.

    Eat the chickens save bones and wings and back for the next day.

    Place both chickens and the juice at the bottom of the chicken take home box in a pot, bones and all/.

    Just cover the bones and chicken parts with water about a 1/2 inch above the parts in your pot, too much water bad, and you can always add some more later.

    Boil for 1 hour.

    Pour all that you boiled, thru a colander into a different sauce pan let bones and chicken cool in colander.

    Add 1 tsp salt
    Add 1tsp black pepper
    Add 1/2 tsp of onion powder

    To the sauce pan liquid.

    Carefully pick the cooled bones and put the meat in the sauce pan that has thee cooked broth you just made, simmer (lightly boil) for 30 min.

    Hey, it's like you went to a restaurant and bought soup but you get 7 times the amount for the price of, left over bones and small meat parts, yeay!!!

    You can even shave a carrot at the end of simmer, like I did...mmm shaved carrots....mmmmmmm

    Last edited by clarathecarrot; 02-27-2013 at 07:38 PM.

  29. #388
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    Quote Originally Posted by clarathecarrot View Post

    Eat the chickens save bones and wings and back for the next day.

    Place both chickens and the juice at the bottom of the chicken take home box in a pot, bones and all/.

    Just cover the bones and chicken parts with water about a 1/2 inch above the parts in your pot, too much water bad, and you can always add some more later.

    Boil for 1 hour.
    you never said "take 'em outta the box"

  30. #389
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    Quote Originally Posted by PETE'S BROTHER View Post
    you never said "take 'em outta the box"
    I tries to have good explanations of how to, I didn't want to seem to wordy.

    I wanted my junior chefs here to trial and error that part also the""Pour all that you boiled, thru a colander into a different sauce pan let bones and chicken cool in colander.""

    I wrote that because I was afraid they would pour the broth into the sink, like draining spaggetti?

    It is just the easiest way to get good chickie soup for almost free.


    The best recipe is allways to take the box bones and all throw it in the back yard for the cat to eat.

    Then go buy some soup.

    lol

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    Kimchijon- Kim Chee Pancakes

    -1 cup Kim Chee, without the stuffing, leave it if you want it hotter.
    -3 o. lean ground pork
    -3 large sweet onions, or 6 gree onions, finely chopped
    -1 cup all -purpose wheat flour
    -1 egg, lightly beaten
    -1 cup ice cold water

    Chop the Kim Chee into fine pieces and place it in a bowl. Add the pork, green onions, flour, egg and ice water and mix.

    In a large cast-iron or non-stick skillet, heat 1 tablespoon vegetable oil, drop about one-third of the batter, and cook for about 2 minutes, flattening and shaping it with a spatula, until the edges turn brown and crispy, flip and cook one minute. Transfer to a tray and repeat two times.

    Serve with vinegar soy sauce or allspice sauce.
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  32. #391
    ROTH ARMY WEBMASTER

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    Easy nice mild curry


    CHICKEN CHASNI

    1 kg chicken fillets
    350g onions
    1 tbsp veg oil
    15g salt
    1 tsp chilli powder
    2 tsp turmeric
    200g mango chutney
    225g tomato ketchup
    1/2 litre single cream
    1/2 tsp fresh mint
    1 tsp lemon juice
    1 pinch of powdered red colouring (optional)

    Finely chop or puree the onions, place in frying pan and saute in the oil until golden brown. Stir iin the chilli powder, turmeric and salt and mix well. Chop the chicken fillets into bite-sized chunks. Add the diced chicken to the frying pan and continue to stir until the chicken is sealed. Stir in the mango chutney, tomato ketchup, mint and lemon and blend well. Simmer on a medium heat for 10 mins, or until the chicken is almost ready. Now slowly stir in the single cream, lemon juice and food colouring and simmer for a further 2 minutes.

    Serves 4-6.
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  33. #392
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    Guacamole

    Ingredients

    ½ a small red onion
    1-2 fresh red chillies
    3 ripe avocados
    1 bunch of fresh coriander
    6 ripe cherry tomatoes
    2 limes , juice from
    extra virgin olive oil
    sea salt
    freshly ground black pepper

    Method

    Peel the onion and deseed 1 chilli, then roughly chop it all on a large board. Destone the avocados and scoop the flesh onto the board.

    Start chopping it all together until fine and well combined. Pick over most of the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together.

    Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with salt, pepper and lime juice. Deseed, finely chop and scatter over the remaining chilli if you want more of a kick, pick over the reserved coriander leaves, then serve.

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