c'est quoi qu'on mange assoire!
- Thread starter sebzero
- Start date
sebzero
New member
checker bin sa la tite recette confort!
crepe a la biere farcie jambon et asperges
-350g de farine
-1/2 c.a.t de sel
-6 c.a.s de boerre fondu (temp embiante)
-1 biere 341 ml (blonde)
-2 oeuf battu
-2 c.a.t de zeste de citron
-1 c.a.s de jus d'orange
- jambon en toupie
-environ 15 a 20 asperges
-cheddar mi-fort
-mélanger vos ingredient sec et ensuite incorporé le reste des ingredient
-cuire dans une poele avec un petit filet d'huile
-farcir les crepes avec des julienne de jambon et des asperges poelés
-ajouter le fromage cheddar rapé
-rouler la crepe
-server!
crepe a la biere farcie jambon et asperges
-350g de farine
-1/2 c.a.t de sel
-6 c.a.s de boerre fondu (temp embiante)
-1 biere 341 ml (blonde)
-2 oeuf battu
-2 c.a.t de zeste de citron
-1 c.a.s de jus d'orange
- jambon en toupie
-environ 15 a 20 asperges
-cheddar mi-fort
-mélanger vos ingredient sec et ensuite incorporé le reste des ingredient
-cuire dans une poele avec un petit filet d'huile
-farcir les crepes avec des julienne de jambon et des asperges poelés
-ajouter le fromage cheddar rapé
-rouler la crepe
-server!
dolomight 74-86
New member
This.
dolomight 74-86
New member
Ok here is one of my recipies.
1 steel grill.
4 supporting rocks
A few pieces of maple + some accelerant + a lighter
2 t-bone steaks w\ steak spice and soy sauce.
Burn for 5 minutes on each side.
Enjoy with 12 pack of Becks.
1 steel grill.
4 supporting rocks
A few pieces of maple + some accelerant + a lighter
2 t-bone steaks w\ steak spice and soy sauce.
Burn for 5 minutes on each side.
Enjoy with 12 pack of Becks.
sebzero
New member
tu est dedans dude je vais essayer de vous fournir en idées le plus souvent que je peut
http://montrealracing.com/forums/showthread.php?797418-Vos-Recette-de-bouffe-Your-Food-recipe
rx-heaven
Banned
a soir stais une omelette au champignon epinard cheddar.
cuir les champignons haché dans la poele jusqua ce qu'il soient bien bruns
ajouter les épinards et les faire cuirs
melanger les champignons épinards avec 6 oeufs dans un bol
verser dans la poele
faire l'omelette, mettre le fromage avant de plier, mettre un peu de fromage sur le top
servir pour 2 deux ca prend environs 15 min all and all pis ca coute 3xrien
cuir les champignons haché dans la poele jusqua ce qu'il soient bien bruns
ajouter les épinards et les faire cuirs
melanger les champignons épinards avec 6 oeufs dans un bol
verser dans la poele
faire l'omelette, mettre le fromage avant de plier, mettre un peu de fromage sur le top
servir pour 2 deux ca prend environs 15 min all and all pis ca coute 3xrien
Meccio
New member
Tonight I improvised a porc filet recipe with oven potatoes and glazed carrots. If you are interested in reproducing this dish, here are the instructions:
Ingredients:
0.5 to 1kg of port filet
2 carrots
1 celery stick
1 onion
1/3 leek (poireau)
A few sprigs of thyme
2 bay leaves
3 large potatoes
30g unsalted butter
1 tablespoon white sugar
1 teaspoon salt
Instructions
- Pre-heat the oven at 365 farenheit.
- Cut the carrot, celery, leek, onion roughly and reserve them in an oven-safe recipient.
- Season the porc filet (salt & pepper) and then sear all sides in a hot pan with olive oil.
- Add the porc filet on top of the vegetables, along with the potatoes (rough cut) and top it off with some salt, pepper, olive oil and thyme sprigs.
Slap the recipient into the oven for about 20-25 minutes for a medium doneness, 30-40 for medium-well and 45 to 1 hour for well done (I recommend medium for optimal taste and tenderness).
The potatoes will need about 45 minutes in the oven, so when you take the meat out at the desired doneness, add a aluminum foil and let them cook through. Reserve the meat aside with aluminum foil.
Meanwhile for the glazed carrots, cut them in similar desired shapes, add to a small pot (smallest possible) add water to about half of the carrots height, add the sugar, butter and salt. When the water has evaporated the carrots should be cooked through. Check for doneness once in a while since carrots may overcook.
You have everything ready, have fun plating and serve!
Bonus:
For the sauce, remove the excess oil from the pan where you seared the porc, deglaze with white wine (100ml) (to get all the caramelization the porc left on the pan) reduce the wine to 1/2, add beef stock (200ml), add 35% cream (50ml), butter (15g) and add a teaspoon of dijon mustard. Let it thicken, check for seasoning and serve hot. Don't worry about exact quantities, cooking is not an exact science, just use your common sense!
Instead of throwing out the remaining vegetables, I added some tomato paste to them, roasted everything a bit longer, transferred everything into a large pot, filled up with cold water and brought it to a simmer. Vegetable stock will be ready in 1-2 hours. Transfer to mason jars, cool it, reserve in the refrigerator or simply freeze them for later use. Enjoy
Ingredients:
0.5 to 1kg of port filet
2 carrots
1 celery stick
1 onion
1/3 leek (poireau)
A few sprigs of thyme
2 bay leaves
3 large potatoes
30g unsalted butter
1 tablespoon white sugar
1 teaspoon salt
Instructions
- Pre-heat the oven at 365 farenheit.
- Cut the carrot, celery, leek, onion roughly and reserve them in an oven-safe recipient.
- Season the porc filet (salt & pepper) and then sear all sides in a hot pan with olive oil.
- Add the porc filet on top of the vegetables, along with the potatoes (rough cut) and top it off with some salt, pepper, olive oil and thyme sprigs.
Slap the recipient into the oven for about 20-25 minutes for a medium doneness, 30-40 for medium-well and 45 to 1 hour for well done (I recommend medium for optimal taste and tenderness).
The potatoes will need about 45 minutes in the oven, so when you take the meat out at the desired doneness, add a aluminum foil and let them cook through. Reserve the meat aside with aluminum foil.
Meanwhile for the glazed carrots, cut them in similar desired shapes, add to a small pot (smallest possible) add water to about half of the carrots height, add the sugar, butter and salt. When the water has evaporated the carrots should be cooked through. Check for doneness once in a while since carrots may overcook.
You have everything ready, have fun plating and serve!
Bonus:
For the sauce, remove the excess oil from the pan where you seared the porc, deglaze with white wine (100ml) (to get all the caramelization the porc left on the pan) reduce the wine to 1/2, add beef stock (200ml), add 35% cream (50ml), butter (15g) and add a teaspoon of dijon mustard. Let it thicken, check for seasoning and serve hot. Don't worry about exact quantities, cooking is not an exact science, just use your common sense!
Instead of throwing out the remaining vegetables, I added some tomato paste to them, roasted everything a bit longer, transferred everything into a large pot, filled up with cold water and brought it to a simmer. Vegetable stock will be ready in 1-2 hours. Transfer to mason jars, cool it, reserve in the refrigerator or simply freeze them for later use. Enjoy
American Muscle
Legacy Member
Enfin des photos! Je manges avec mes yeux alors voir seulement une liste d'ingrédients sa me dit pas grand chose
ToYoTa_Rider
Active member
pas d'accord pentoute , je cuisine comme un dieu (evidament vous devez me croire sur parole puisqu'on est sur internet) pis je suis celibataire pis toute ce que je pogne ces des folles
loll
-Phil-
Active member
pas d'accord pentoute , je cuisine comme un dieu (evidament vous devez me croire sur parole puisqu'on est sur internet) pis je suis celibataire pis toute ce que je pogne ces des folles
Met dla bouffe dans des plats Tupperware pi vas veiller dans un bar. Donne ça a chaque fille que tu trouve de ton gout avec ton # de telephone.
darkestfenix
Well-known member
sebzero
New member
tres bonne idée une omelette le soir vite et pas cher,je met pratiquement n'importe quoi la dedans!ce soir moi c'est le bon vieu roti de palette dans le croc pot! bin simple mais bon quand tu feel pattate!
sinistral666
Legacy Member
oublier pas la CREme FRAICHE
sebzero
New member
patte sans nom!?
dans un grand pot masson laisser macérer 24 hrs
-4 belle grosse tomates en dés
-1 bouquet de basilic bien tailler
-4 gousse d'ail émincé
-2 pointe de brie sans croute couper en dés
-couvrir la totalité d'huile d'olive extra vierge
pas tres compliqué faite cuire votre spag et égouter(ne pas rincer non plus) et remettre de suite dans le chaudron encore chaud et ajouter le mélange et remumer!pret a servir et soupoudrer du parmesan frais
pour desert je recommande de la clorets ou trident
dans un grand pot masson laisser macérer 24 hrs
-4 belle grosse tomates en dés
-1 bouquet de basilic bien tailler
-4 gousse d'ail émincé
-2 pointe de brie sans croute couper en dés
-couvrir la totalité d'huile d'olive extra vierge
pas tres compliqué faite cuire votre spag et égouter(ne pas rincer non plus) et remettre de suite dans le chaudron encore chaud et ajouter le mélange et remumer!pret a servir et soupoudrer du parmesan frais
pour desert je recommande de la clorets ou trident