Men can cook too: the real recipes

Discussion in 'Miscellaneous' started by Masterkism, Dec 30, 2014.

  1. Here we go some real recipes, and as I am in such high spirits right now I'll start out with spirits (that's booze)
    I'm not going to write out the recipe, I am posting a link to the simplest mead recipe I've seen. I have made it myself, While it was not the best I've ever drank it was better then some I've bought.
    2 1/2 cups very strong, freshly brewed coffee
    4 cups granulated sugar
    2 1/4 cups good quality vodka
    1 vanilla bean cut into 1/3's

    Add sugar to hot coffee and stir until dissolved. Cool freshly brewed coffee mixtures to room temperature. Add the vodka and stir to combine. Pour the mixture into three 12.5 oz. bottles. Cut each vanilla bean into 1/3's and drop 1/3 into each bottle. Cap. Store in a cool, dry place for 2-3 weeks. Strain, remove the beans and then re-bottle.

    More to come later, actual food.
    SkyDragonv8 likes this.
  2. Should probably do actual food. Not sure if alcoholic drinks are EMC legal :p
    Sunny_Chicken likes this.
  3. You're not EMC legal.
    Masterkism likes this.
  4. Hehe... One recipe isn't actually his, the other is booze and caffeine... Awesome.
    Masterkism likes this.
  5. breuh
  6. Of course men can cook, they just choose to cook when they get stage 3A lung cancer to "secure" their "families" future.
  7. Simple taco salad
    1 lb ground beef or chicken breast
    1 package taco seasoning (1-1/4 oz)
    1 medium head of lettuce
    1 small jar of your favorite salsa
    4-5 cups tortilla chips
    2 cups (8 oz) shredded cheddar cheese

    In a skillet, brown ground beef drain well (or cook and shred chicken); . Stir in taco seasoning, mix in salsa. Combine beef mixture, lettuce in a large salad bowl. Add corn chips and cheese before serving, toss well to mix. Yield: 6-8 servings.
  8. Pork Wellington
    1 whole egg
    1 tablespoon water
    1 ounce dried apple rings (apricots work well as a substitute)
    1 whole pork tenderloin, approximately 1 pound
    4 1/2 ounces thinly slice prosciutto ham
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1 teaspoon thyme
    1 teaspoon all-purpose flour
    1 sheet puff pastry, thawed completely
    1 tablespoon whole-grain mustard


    Place a rack in the upper third of the oven and heat to 400 degrees F.
    Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
    Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
    Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
    Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
    Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
    Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.
  9. Dixie cup pie
    1/4 gallon vanilla ice cream
    1 8 oz tub whipped topping
    1/2 container frozen orange juice concentrate
    1 graham cracker pie crust

    Let ice cream soften (not melted). mix all ingredients together, poor into a graham cracker pie crust. place in freezer to set (roughly 2 hours) slice and serve.

    Note: vary the ice cream, and frozen juice flavors to make your own flavor combination
  10. An update to the Dixie cup pie. My lil bro just made one with cookies and cream ice cream and 1/2 a can of monster energy drink.
  11. Hahaha :D Half a can of a monster energy drink? All he'll be able to do for the rest of the day is flex and say "Bro" a lot!
    Masterkism likes this.
  12. Nope, he says Bruh.