CHEF MAXIMUS' KITCHEN or THE OFFICIAL ROTHARMY COOKBOOK

[blonddgirl777]

Originally posted by Seshmeister
Sounds too good to be true.

Boiled chicken and white rice? Prison food...? Maybe he's just being polite.

Hmm...

Prison food? L.O.L.
I really do, feel in prison when I have to cook meat (I'm a vegetarian).
So he better be polite!

No, it's not boiled... I meant in the oven but still...
Haaaa... he didn't marry me for my coocking talents for sure.
I suck at it!

[Seshmeister]

Originally posted by blonddgirl777
Haaaa... he didn't marry me for my coocking talents for sure.
I suck at it!

LOL! Freudian slip!

[blonddgirl777]

Originally posted by Seshmeister
LOL! Freudian slip!

L.O.L.
One has to compensate! :p

[Little Texan]

One of my favorites, easy and delicious!

Crab Bisque

1 (10 3/4 ounce) can cream of asparagus soup
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup milk
1/4 cup half and half
1/2 pound lump crab meat
1/4 cup sherry

Using a heavy saucepan, combine all of the ingredients and bring to a boil. Reduce the heat and allow to simmer for 5 minutes.

[Little Texan]

Best Guacamole

2 avocados
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil

Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl and refrigerate for 1 hour before serving.

Notes: I wouldn't use the amount of salt called for, but salt to taste. Also, a tablespoon of olive oil works fine, as 2 tablespoons is overkill and makes the guacamole too oily.

[Little Texan]

Bump

[blonddgirl777]

Try this for an orgasmic smile

Mr. Blonddgirl's French Crêpe (or thin pancakes):

In a blender, put;
1 cup Flour
1 1/2 Cup Milk
2 or 3 Eggs
1 Tea spoon Salt
2 Table spoons Melted Butter
2-3 drops Vanilla (optional)

Blend at low speed until smooth and let sit in the frig. for about 1 hour.
In a very hot big frying pan, brush a little bit of butter and spread a THIN layer of that batter... flip until golden.

Spread some "Nutella", put one scoop of ice cream, fold the whole thing, let it melt and... ...!

[rustoffa]

CHEESY BAKED HOMINY GRITS

4 c. boiling water
1 c. hominy grits
1 stick butter
1 8 oz. pkg sharp cheddar cheese
3 eggs
1 tsp. salt (opt.)
1 tbsp. Lawry's seasoned salt

Stir grits into boiling water and cook 5 minutes after mixture returns to boil. Turn off heat, do not remove pan from burner. Add cheese, butter, seasoned salt. Stir until well blended, remove pan from burner. Separate eggs. Beat yolks well, beat whites until very foamy. Stir yolks into hot grits. Fold whites into grits. Place in a lightly greased 9"x12" baking pan. Bake 30 to 40 minutes at 350 degrees.

[MAX]

Originally posted by Little Texan
One of my favorites, easy and delicious!

Crab Bisque

1 (10 3/4 ounce) can cream of asparagus soup
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup milk
1/4 cup half and half
1/2 pound lump crab meat
1/4 cup sherry

Using a heavy saucepan, combine all of the ingredients and bring to a boil. Reduce the heat and allow to simmer for 5 minutes.

I'm sorry bro but I think I have you beaten wid this one...

Garlic Lobster/Crab/Shrimp or Whatever the Fuck You Wanna Use Bisque

6 tablespoons olive oil
Pinch red pepper flakes
1 1/2 cups sliced onions
1/3 cup peeled garlic cloves (about 12 to 14)
3 bay leaves
2 1/2 teaspoon salt - If you can find it, This shit is THE BEST and for EVERYTHING!!!
7 turns freshly ground black pepper
2 quarts chicken stock/broth (I just use the Swanson Boxed or Canned stuff)
1 tablespoon minced garlic
1 teaspoon freshly chopped basil leaves
1 teaspoon freshly chopped thyme leaves
3 cups diced day-old French or Italian bread
1/2 cup heavy cream
1/3 cup coarsely grated fresh Parmesan

Heat 2 tablespoons of the oil in a soup pot over high heat. Add the red pepper flakes, onions, garlic cloves, bay leaves, salt, and pepper. Stir well and saute until the onions are caramelized, for about 7 minutes. (Don't let the onions get too dark; they should be sweet-tasting and a rich golden-brown color.)

Stir in the stock, minced garlic, basil, and thyme, and bring to a boil. Reduce the heat and simmer for about 40 minutes.
While the soup is simmering, toss in the cubed day old bread. After the soup has cooked for about 40 minutes, increase the heat to high and whisk in the remaining 2 cups of the bread and the cream, and continue whisking until the bread has disintegrated into the soup, about 10 minutes. Whisk in the Parmesan and remove from the heat. Puree the soup with an immersion blender.

That's for the basic soup. If you want it a bit "sweeter" like a normal bisque, by all means, toss in a bit 'o sherry, cognac or whatever. However, with all of the sweet garlic and carmelized onion flava, I really don't see the point?

Now for the seafood. If you're good enough to make the basic soup/bisque then you're prolly already there regarding the shellfish of your choice.

I will usually steam about 3 or 4 10 oz. Lobster tails, cool them, dice them up and toss in (just to heat up) prior to serving. Same goes with shrimp. Shelled King Crab also works well but that's 99.9% cooked when you buy it so just use common sense.

For added color or festiveness (lol) I've diced red, green and yellow bell pepper before. I've also put corn in it. Again, it's whatever floats your collective boat and being creative never hurts.

This shit is extremely rich and very hearty. However, it's a nice yum yum for a cold fall or winters day.

[Little Texan]

No doubt there are better crab bisque recipes, but I like mine since I'm a lazy cook and it's easy! I'll try yours, though.

[Little Texan]

This is really good...

Beef Mexican Casserole

2 lbs. ground beef
1 pkg. corn tortillas (approx. 12) (use fresh if possible)
1 lg. can ranch-style beans
1 lb. grated cheddar cheese (i use mexican cheese blend)
1 can Ro-Tel tomatoes
1 sm. can green chile peppers
1 can cream of mushroom soup
1 1/2 tsp. cumin
1/2 tsp. salt and pepper
1 TB. minced onion flakes
2 TB. chili powder
1/2 tsp. garlic powder

Brown the ground beef and season with minced onion, chili powder, garlic powder, cumin, salt and pepper. Spread 1/2 of tortillas over the bottom of a greased 9x12 inch dish. Layer the meat, beans, cheese, and then put the rest of the tortillas on top of this. Next, add the Ro-Tel tomatoes (chopped) and half of the green chiles (over all of this with the cream of mushroom soup and remaining green chiles). Bake at 350 degrees for 45 minutes.

[Little Texan]

I just made this this evening...it's easy to make and very good!

Hominy Casserole

2 lg. cans hominy, drained
1 can green chiles, chopped
1 can mushroom soup
1/2 cup milk
10 oz. sharp cheese, grated

Mix in order given. Pour into buttered casserole and bake 1 hour at 350 degrees.

[MAX]

Originally posted by Little Texan
This is really good...

Beef Mexican Casserole

That sounds awesome!!! I'll have to make it. I make something similar, it's like a Mexican Lasagna except I use tortillas for layering instead of noodles. I made it up so I don't have a recipe written down. I'll post it one of these days.

[Flash Bastard]

Originally posted by MAX
That sounds awesome!!! I'll have to make it. I make something similar, it's like a Mexican Lasagna except I use tortillas for layering instead of noodles. I made it up so I don't have a recipe written down. I'll post it one of these days.

A perfect recipe... all the grate elements are there.

[MAX]

Originally posted by Flash Bastard
A perfect recipe... all the grate elements are there.

Thank you my friend and the same applies with you as a human being.

A perfect recipe... all of the grate elements are there.

I love you man and am honored to know you and have you as my friend.

God bless you and shine on forever...