FoH Cookbook

[Ravvenn]

I'll edit my other post and put in user recommended items (knifes and shit that were linked) and maybe those fancy food charts. I'll also delete this post so it stays pretty.

Jesus, this is quite time consuming! Think I'll make more coffee before I continue.

[Ravvenn]

Original post (Go to for image): http://www.fohguild.org/forums/996874-post21.html

Originally Posted by cladnin

Steak:
1-2 cup white wine (I use whatever I have around!)
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tsp black pepper
1 tsp garlic powder/salt

Hungarian Mushroom Soup:
12oz mushrooms - chopped (I like to leave a few unchopped for decorative purposes, so leave 5-6 out, about 1 per serving)
2 cups onion - chopped (about 2 "normal" sized onions)
4tbsp butter
3tbsp flour
1 cup milk
1 tbsp Tamari (this is Japanese soy sauce which contains little to no wheat, and is much richer) - normal soy sauce can be substituted
1-2 tsp dill (dried or fresh - I used fresh from the garden, it adds a wonderful color fresh)
1 tbsp Hungarian paprika (Hungarian paprika is much stronger than "normal" Spanish paprika. If you have only Spanish, double the suggested amount)
1 tsp salt
2 cups chicken stock
2 tbsp lemon juice
Black or white pepper to taste (I used about 1 tsp white, black adds a funny color, and I'm in love with white pepper)
1/2 cup sour cream

No special instructions here. Mix and cook on low for a long time.


Chocolate Truffles:
8-12oz Dark Chocolate, 60%-75% preferred
1/3 cup fresh or frozen orange juice (this is about 2 "normal sized" oranges) - Can substitute this for alcohol
Optional: 1/4 cup heavy whipping cream
1-2 tsp *very* finely diced/minced orange peel
1/4 tsp vanilla
2 tbsp "light" honey (light colored, if "rich", use 1.5 tbsp)
Cocoa powder (can substitute many powders here, hot cocoa / mocha mix works well, but is more expensive, you use quite a bit of this, maybe 1/4-1/3 cup)

*Start by boiling some water, and placing the chocolate in a bowl or smaller pot/pan (that will fit in the pot of boiling water - check how much water in addition to the pot/pan with the chocolate will fit without spilling; remember boiling water will take up a little more space and tend to "jump" out of the pot), and when the water reaches a rolling boil place the pot/pan with the chocolate into it. Leave this until the chocolate reaches a nice liquid (5-10 minutes depending if you refrigerated your chocolate beforehand).

*Now it's time to mix in the honey and orange juice (or whatever additives you wish to add). Remove the chocolate from the boiling water, turn off the fire, and you can pour out the water. Start by mixing in the honey, 1 tablespoon at a time. Stir it in with a metal spoon until it is mixed well and your chocolate becomes glossy. Repeat until enough honey has been added. Next, add any liquids you will be adding, in this case: orange juice and vanilla. Liquids will take quite a while to mix in, so be prepared to stir for quite a while. Once you have a mixture that seems to be a single substance, you can stop stirring. You will notice no matter what you add, the chocolate will thicken. Now add the diced orange peel and anything else you will be adding.

*Now refrigerate the mixture until it is nearly solid. This may take a while depending on what you added to your chocolate. With as much orange juice as I added, I had to wait nearly an hour. Prepare a clean workspace and "finished" place to work with your chocolate. I prefer a wooden cutting board or a large piece of wax paper. Sieve your cocoa powder on your clean workspace, you will roll the truffles in this after forming them into ball/marbles. Once your chocolate mixture is cooled enough that it is nearly solid, but still moldable, take it out.

[Ravvenn]

Original post: http://www.fohguild.org/forums/997017-post22.html

Originally Posted by Brad2770

My mom's 'Chocolate Oaties' recipe.

1/2 c. cocoa
2 c. sugar
1/2 c. milk
1 tsp. vanilla
1/2 c. butter
3 1/4 c. oatmeal

Combine all ingredients except oatmeal in a saucepan and bring to a rapid boil. Pour mixture over oatmeal. Stir thoroughly. Drop from teaspoon on greased cookie sheet or wax paper. Makes 2 1/2 dozen.

[Ravvenn]

Original post: http://www.fohguild.org/forums/997032-post23.html

Originally Posted by Camerous

Here are a couple of recipes I have created over the years.

Cherry Surprise

1 large can of cherry pie filling
1 large can of chopped pine apple
1 vanilla plain cake mix
2 cups of almonds
2 cups of pecans
1 stick of butter

Get a 9x10 casserole dish. Preheat your oven to 350. Open the cherry pie filling and smear it across the bottom of the dish evenly. Open and drain the pine apple. Add the drained pine apple to the top of the cherries. sprinkle the pecans over the pine apple. Open the cake mix and sprinkle it over the top of the pecans. Melt the butter in the microwave and then pour the melted butter over the top of the cake mix. Sprinkle the almonds on top of that. Put the dish into your oven and watch for the top to get golden brown. Usually takes around 10 mins. Let cool for 10 - 15 mins. Serves 8 - 10.

Chocolate Dream Cake

Chocolate Frosting

4 cups confectioners' sugar
1 package Toll House semi-sweet chocolate morsels
6 table spoons butter
2 teaspoon vanilla extract

Take a pot and fill it 1/2 way with water. Bring this to a boil. Put a steel mixing bowl over the pot and put your chocolate morsels in the pot. Do NOT let any of the water get in the chocolate or you will cause it to seize. Melt the chocolate and stir often. When the chocolate is melted take it off the heat and stir in the butter and vanilla. After those have been incorporated add the sugar 1 cup at a time. When all the sugar is in put the mixture in the freezer.

White Frost Filling

3 large eggs
4 cups of sugar
2 tea spoons Vanilla extract

Beat eggs until soft peaks form. Add sugar 1 cup at a time and continue beating until hard peaks form. Fold in the vanilla. Put in fridge.

Chocolate Cake mix

2 cups AP flour
3 eggs, separated
2 cups sugar
1/2 a cup of butter
1 tea spoon baking soda
1 tea spoon baking powder
2 tea spoons vanilla extract
1/2 a cup of unsweetened coco powder
1 cup sour cream
1/2 a cup of milk

Preheat oven to 350. Grease 2 9in cake pans. Mix butter and sugar with a mixer on high. Add sour cream after butter has lightened in color. Add egg yolks and beat well. Sift in the flour, baking soda and powder, and coco powder. Add vanilla extract and milk. Whip egg whites until hard peaks form. Gently fold egg white mixture into batter. Divide evenly between the 2 cake pans and cook until a tooth pick can be inserted and removed cleanly, usually 10 - 15 mins. Let cakes cool 5 mins then turn out onto cooling racks and let come to room temp.

After cakes are at room temp take one cake and place it on your serving platter. Take White frosting out of the fridge and stir it a little. Spread all over the top of the cake. Take the other cake and place it on top of the frosting. Take the chocolate frosting out of the freezer and whip it until it is pliable. Frost the outside of the cake. Serves 8 - 10.

[Ravvenn]

Original post: http://www.fohguild.org/forums/998470-post29.html

Originally Posted by NeuadvenBonechillerr

If you want to pretend you can make a shawarma, here's a recipe for it, but again, it's not really "shawarma" unless you cook it like one, so you can call this pshedowarma if you want....



SHAWARMA

Serving Size : 8

2 pounds beef, lamb or chicken –

very thinly sliced

Marinade: 1 cup yogurt

2 tablespoons lemon juice

4 cloves garlic -- minced

1/2 teaspoon hot pepper sauce

1 tablespoon vinegar

1 tablespoon onion -- finely minced

1/2 teaspoon black pepper

1/2 teaspoon red pepper

1/2 teaspoon ground mace

1/2 teaspoon salt





Combine all marinade ingredients. Add meat and marinate overnight. Place the marinated meat in a barbeque cage and cook over hot coals for 15 minutes. Combine tahini (sesame paste), clove of garlic, lemon juice and parsley until it is of a creamy texture, Add water if necessary. Place the cooked meat, sliced tomatoes and onions in pita bread and pour on the tahini mixture as desired.

Poster notes - I've never heard of them using lemon juice or parsley in 'tahini mixture' (affectionetly known as garlic sauce) I've always been told its gloves of garlic and olive oil mixed to form a creamy sauce.


The very first sentance means unless its cooked like this



it won't be the best shawarma you've ever had. I can taste the difference between grilled and rotary cooked but I eat them quite often.



If you're ever in detroit (HI TUCO!) I highly suggest stopping by a place called 'Golden Bakery'

Google Maps

Best chicken shawarma this side of the atlantic.

[Etoille]

for those of you alton brown fans....
SHUN by KERSHAW

also if anyone else is a vinophile like me - wine.woot.com

[Ravvenn]

Original post: http://www.fohguild.org/forums/998735-post30.html

Originally Posted by Wolfen

Here's my steak recipe: Go to Outback.

Hard Candy recipe:

2 cups sugar
2/3 cup light corn syrup
3/4 cup water
Candy thermometer ($10 at Target) (don't use regular cooking thermometer. It must be a candy thermometer)
Few drops Food coloring
1 teaspoon (1 dram) Flavoring oil

- Put sugar, corn syrup, and water in a pan and put over medium heat.
- Constantly stir until it begins to boil. Raise heat to high and stop stirring.
- Put candy thermometer into the pot and let it cook without stirring until it hits 300 degrees.
- Remove from heat and let it cool to 260 degrees.
- Add flavoring and coloring of your choice. Stir just enough to spread color and flavor around evenly.
-Pour into cake pan that has been sprayed with Pam spray. Let it harden then break it apart. If you want, you can throw some powdered sugar on it to keep the pieces from sticking together.

You can get fancier with it by using molds and stuff, but that's the basic recipe. It's easy stuff to make.

[Ravvenn]

Original post: http://www.fohguild.org/forums/998875-post34.html

Originally Posted by Occido

My Guacadip Recipe:

2 to 4 Avocado's (pending on how much you want to make.)
1 to 2 Onions
1 to 2 Tomatoes
5 to 10 Jalapeno's (or Habernero's)
Cilantro
Lime
Seasoning Salt
Garlic Salt

**Note: I use a blender for mixing all this cuz it's makes it very pasty.

Step 1: Scoop and pit your Avocado's put into blender with a small amount of warm water for easier blending. ( DO NOT blend the pits :P )

Step 2: Dice the Onion and Tomato into small chunks or desired size and put into a bowl. Pour blended Avocado's into the bowl and mix.

Step 3: Put a whole Tomato and Onion into the blender and blend to a liquid/runny paste. Pour into bowl.

Step 4: Cut off the tips of Jalapeno's and put the peppers into a frying pan on high, frequently moving peppers 'till you hear the seeds popping inside the peppers. Put the heated peppers into the blender and blend. Put in desired amount of Cilantro with the peppers and blend. Pour into bowl.

Step 5: Mix contents of bowl well, adding Garlic salt and Seasoning Salt to desired taste.

Step 6: Cut and squeeze lime into the bowl and mix well.

**Note: Over time of being in the fridge the dip will turn a brownish color. This is normal and is not harmful, just mix and serve. The lime will preserve the dip for about 1 week, give or take.

[Ravvenn]

Original post: http://www.fohguild.org/forums/999281-post37.html

Originally Posted by Grumath

Easy Salmon Fillets:

Buy a pound or so of fresh salmon fillet with the skin on still. Look for a fairly thick piece (1 inch or more). A pound will feed about 2.



1. Preheat oven to 400.
2. Wash salmon and pat dry with paper towel and cut into portion sizes.
3. Season with lemon pepper or other seasoning of your choice, but nothing too overpowering.
4. In a 10 inch all-metal/oven safe skillet/saute pan, put in enough olive oil to just coat the surface and heat on high until the oil just starts to smoke.
5. Place fillets in skin side UP and reduce heat to medium.
6. Sear for 2 minutes.
7. Turn fillets over, cover pan with aluminum foil and place into preheated oven for 8 minutes.
8. This will give a medium to medium rare cook on the fillets. Add a minute for a more well-done cooking.
9. Immediately remove from pan and then serve.

Optional Awesome Topping: Microwave a small amount of raspberry chipotle sauce for about 10 seconds and lightly drizzle or brush onto fillets. Or be like my girlfriend and have a cup of it handy for dipping.

[Ravvenn]

Original post (Go to for image): http://www.fohguild.org/forums/1001334-post44.html

Originally Posted by Vatoreus

Lemon Chicken and Fettucelle in a Lemon Garlic Olive Oil sauce

6-7 cloves garlic
1 Lemon
2 Chicken Breasts (Whole)
Fettucelle Noodles (I took two handfuls, broke in half)
1 tsp Rosemary
1 tsp Basil
1 tsp Oregano
2 cups Olive Oil
Salt
Pepper
Lemon Pepper

Grate the peel of the lemon into a small bowl, set aside.

Cut the lemon in half and rub/squeeze 1 half on each breast. Cut the halves into slices and set aside. Let chicken sit in lemon juice for 15 minutes.

Chop garlic until it is very fine. Put the garlic into the bowl with the lemon peel. Add the Basil, Rosemary, Oregano, and Olive Oil. Mix and put into small sauce pan. Add 1 slice of lemon and cook for 10 minutes.

Remove the chicken from the juice and lightly salt and pepper it and add a little lemon pepper to it. Place on a grill pan and begin cooking. Grill the chicken until it is no longer pink in the middle.

Boil water and add pasta and cook until ready. Remove from water and add the Olive Oil sauce, mix well until it is evenly coated. Also may need to mix before serving.

After everything is ready, serve and eat.

[Ravvenn]

Original post (Go to for image): http://www.fohguild.org/forums/1003808-post46.html

Originally Posted by Vatoreus

Pepperoni, Mushroom, Zucchini, Tomato, Garlic, Valeriana Pizza with Homemade Tomato Sauce

Pepperoni Slices (normally I use Salami, but I didn't make it to the Coop today)
2 Mushrooms (Whole)
1 Baby Zucchini
1 Tomato
15 Cloves of Garlic
about 10 Valeriana leaves
1 Can Tomato Sauce
1 Can Tomato Paste
1 tbsp Rosemary
1 tbsp Basil
1 tbsp Oregano
2 tbsp Olive Oil
Dash of Pepper and Salt
Pizza Crust
Mozzarella cheese

Homemade Tomato Sauce

Fist start by emptying the can of tomato sauce into a small sauce pan and turn on low flame. Chop up about 6-7 cloves of garlic into small chunks and add to the sauce. Add the Oregano, Olive Oil, Pepper, Salt, Basil, Rosemary to the sauce and mix in well. Next, add the tomato paste and mix very well so that there are no chunks left. Cook for about 10-15 minutes. This makes a lot of sauce for just pizza, but it's also a great base for a spaghetti tomato sauce, so that's what I use it for.

The Pizza

For the pizza, we'll open the crust and put it on a plate or cookie sheet to add the ingredients. Pre-heat the oven to about 450 degrees Fahrenheit.

Start by slicing the mushrooms into whatever thickness you desire, I do them fairly thin, that's why I only use 2. If you like yours thicker, you may need more mushrooms. Next, slice the tomato up. Do the same with the baby zucchini, I slice them length wise, then cut them in half width wise and then half again length wise to get thin, longish slices. Chop the rest of the garlic cloves in half, so that you have delicious chunks of heaven to add to your pizza. Set these aside for later.

Once the sauce is done cooking, you can add whatever amount you like to the pizza crust. Add the Zucchini and Mushrooms next. Put a small amount of cheese on this lair so that it keeps everything together. For my pizza, I'll add a few ingredients and then some cheese so that everything sticks together well. Next add the Garlic and Pepperoni and top this with a little more cheese, not too much though, as there is one lair left. For the final lair, we'll be adding the Tomato slices and the Valeriana with another little bit of cheese on top.

Once all your ingredients are added, put it into the oven for about 10 minutes.

[Ravvenn]

Original post (Go to for image): http://www.fohguild.org/forums/1005386-post47.html

Originally Posted by Rufus

Roasted and Braised Lamb Shank, Red Wine Reduction, Horseradish Creme Fraiche

This recipe I made for myself seeing as my wife doesn't eat Lamb. This would easily feed two and to braise 2 to 4 of these won't take much extra in the ingredient department (except the shanks). I only make this rarely because it's around $50 worth of ingredients or so for one plate.

This uses a dual cooking method with no searing to develop a different set of flavors.

1 Lamb Shank ~1.5 lbs, frenched, surrounding layer of fat still intact
1 bottle of red wine (I used Coron, Pere & Fils Burgundy, 2005)
2 large white onions, sliced
4 carrots, sliced
4 stalks of celery, sliced
1 qt of beef stock
2 tablespoons of lamb demi-glace (beef if you don't have that)
12 cloves of garlic, peeled and cracked
1/4 cup all purpose flour
4 sprigs of rosemary
8 stems of flat parsley
Greek (kalamata) olive oil
salt and pepper
1 dozen uncracked black peppercorns
1/2 stick of butter

2 quenelles Horseradish Creme Fraiche (below)

Start the oven heating to 475 degrees. Immediately after starting the oven, take the shank directly from the fridge and salt and pepper liberally. Lightly coat with olive oil. Place shank standing up in a large (8qt or so) dutch oven. When the oven is up to temperature, place the dutch oven with the shank inside, uncovered on the bottom rack. Roast for 90 minutes.

Pull the dutch oven out and carefully set the shank aside on a plate. Place the dutch oven on a burner and turn it on medium to medium-high heat. There should be enough oil in the bottom to do the rest but if there isn't add a bit more oil.

Reduce the oven temperature to 325 degrees.

Add the onions and saute until they are clear. Add the carrots and celery and saute for another 5 minutes. Very important that nothing burns (brown OK, black bad). Try and scrape up any bits on the bottom of the pot.

Evenly distribute the flour over the aromatics and saute for another 2 minutes.

Add 3/4ths of the bottle of wine, bring that to a boil, reduce to a simmer. Add the garlic. Reduce to 3/4ths liquid volume of what you started with, scraping the sides and bottom to make sure nothing is burning to the bottom.

Add the shank back in, add the beef stock, the demi-glace, peppercorns, rosemary, parsley. Add a bit of salt to the liquid. The amount of beef stock may vary -- you want to leave a little bit of the meat exposed but it should be about 3/4ths covered in liquid.

Bring that to a simmer and cover, placing it back into the oven. Let it braise for approximately 90 minutes or until it starts to fall off of the bone.

When it's done, pull out the put, VERY carefully set the shank aside (on another plate) trying to keep it all together (if you don't care about appearance, don't worry about that little bit). Take 4-6 8oz ladles and strain it through a fine-mesh sieve into a 12" (or so) saute pan over medium heat.

Bring the sauce to a simmer and let it simmer until it's reduced by half. Whisk in the butter. Re-season as necessary.

Plate the lamb shank and ladle the sauce over the shank, then add the quenelles of the horseradish sauce.

The last 1/4th bottle of wine? Goes really good with the shank.

Horseradish Creme Fraiche
1/4 cup grated fresh horse radish
8 oz creme fraiche
4 tablespoons kalamata olive oil
Salt and white pepper

Gently whisk together the grated horse radish, olive oil and creme fraiche. Add a pinch of salt and a few pinches of white pepper and whisk until it is almost the consistency of a light butter. Cover with plastic wrap and refrigerate for at least 2 hours.

[Ravvenn]

Original post (Go to for image): http://www.fohguild.org/forums/1006324-post52.html

Originally Posted by Vatoreus

Spaghetti with Homemade Tomato Garlic Sauce and Garlic Toast


1 Can Tomato Sauce
1 Can Peeled Whole Roma Tomatoes
1 Can Tomato Paste
3 Tbsp Olive Oil
1 tsp Red Wine Vinegar
25 Cloves Garlic
3 Tbsp Rosemary
3 Tbsp Oregano
3 Tbsp Basil
Spaghetti Noodles
Dash of Salt and Pepper
Small bowl of butter


Sauce

I generally start my sauce really early in the day, around 11am and don't serve until about 5pm, but it works as a quick hour or 2 recipe as well, so don't worry.

Start by chopping up about 7 cloves of garlic into small pieces. Add the Tomato Sauce, Paste, and Roma Tomatoes to a pan. Cut the Roma Tomatoes into halves or quarters, depending on how small you'd like them, note, cooking them makes them smaller. Start on low heat. Next, add the Olive Oil, Garlic, and Vinegar. Mix in well and let set. After about 10 minutes, add the Basil, Rosemary, Oregano, and Salt and Pepper. Also at this time, take about 12-13 of the whole garlic cloves and just put them into the sauce. Mix well and let sit for as long as you'd like the sauce to cook for. Stir occasionally.

Garlic Butter

Start by chopping 5-6 cloves of garlic into very small pieces.

To make the butter, I take a small bowl and fill it about 3/4 full of butter and put in the microwave for about 30 seconds to melt it. Once the butter is melted, take it out and mix in the garlic. Stir well and then place in the fridge. Stir occasionally so that it stays mixed as it hardens back into a thick, butter consistency. The early on in the day this is done, the better as it insures the butter is ready to be spread on the bread when it is time.

Toast

Take a French or Italian style loaf of bread and cut it into thick slices. Now, spread the ready garlic butter on the tops and bottoms of each slice, putting significantly more on the top side of the loaf. You'll bake this at about 175 degrees Fahrenheit for about 10 minutes or until the tops are nice and crisp. Remove and let sit for a minute to cool down and they are ready to serve.

The last step in the whole recipe is to boil your noodles. I would start the water before the toast so that when you're ready to put the noodles into the water, you can put the toast in at the same time, as both take about the same amount of cooking time. Put the sauce on the noodles and serve with 1 or two slices of toast and enjoy.

[Ravvenn]

Original post (Go to for image): http://www.fohguild.org/forums/1006403-post54.html

Originally Posted by Vatoreus

Sautéed Mushrooms with Tomatoes in Olive Oil

3 Mushrooms
1 Green Onion
2 Cloves Garlic
1 Tomato
4 Tbsp Butter
Olive Oil
Salt and Pepper

Mushrooms

Start by sautéing chopped garlic and onion in the butter. Once the garlic begins to golden add the mushrooms. Cook until the mushrooms are nice and tender then empty into a bowl.

Tomato

Cut tomato into slices, place in bowl, drizzle with olive oil and add salt and pepper to taste.

This was my lunch today

[Ravvenn]

Original post (Go to for image): http://www.fohguild.org/forums/1006463-post55.html

Originally Posted by Vatoreus

Sloppy Joe's

1 Cup Ketchup
3 Tbsp Sugar
2 Tbsp Vinegar
2 Tbsp Mustard
4 Tbsp Worcestershire Sauce
1 Tbsp Celery Seed
.5 Cup Hot Water
3 Cloves Garlic
3 Green Onions
2 lbs. Ground Beef
1 Tbsp Shortening
Pack of Hamburger Buns

Start by combining all the ingredients minus the Onion, Garlic, Meat, and Shortening in a bowl. Mix well, heat if necessary. Set this aside. Next, chop the Onion and Garlic and frying it in the Shortening. Once the Garlic and Onion begins to brown, add the Ground Beef and cook until browned. Once the meat has been browned, add the bowl of ingredients and cook for about 5 minutes.

When the mixture is complete, place inside a crock pot and cook until ready to serve either on Low or High, depending on when you plan to serve. Scoop Sloppy Joe mixture onto bun and eat the hell out of it.