RvF Recipes Thread!

[RURALGAMER]

I don't have pics and am going off memory alone

It started as a Rabbit Ragu' but rabbit is a PITA to find

1 Cup-Carrotts, Celery and Onions chopped
1 Cup decent red wine. If it tastes good drinking it then cook with it
1lb boneless skinnless chicken breast
4 or 5 slices of bacon
Fresh Tyme
Fresh Rosemary
Salt/Pepper

Cut the chicken into 1" or so pieces. Salt/Pepper and brown in a large heavy skillet.
Cook the bacon and chop into fine pieces.
Cook down the carrots/celery/onion in 1/2 the bacon fat.
Add the cooked chicken, the wine and tyme and rosemary. (both of these are to taste-I prefer a little more rosemary than others)
Cook to reduce by 1/2 to 2/3

Serve over smashed potatoes, rice blend or polenta

I may also try it served over quinoa just because I'm trying to find different ways of using quinoa

EDIT: The original recipe like I mentioned calls for Rabbit and also Pancetta instead of bacon. It also is supposed to be served on Polenta

Dried Tyme sucks IMO but dried rosemary is fine and can be substituted.

 

[Horus]

If you're a fan of authentic Thai cuisine, this girl's videos are good. I've tried a few, and based on the food I've eaten in my trips to Thailand, she's the real deal.

 

[SirTimothy]

Glad to see a thread like this being brought back! Here's one for pork chops.


Honey-Garlic Pork Chops

Ingredients:
3 pounds boneless pork chops
2/3 cup of honey
1.5 cups of ketchup
½ cup soy sauce
4 cloves minced garlic (or buy it in a jar)
Salt and pepper to taste


Directions:
1. Preheat stove to medium.
2. In a bowl, combine honey, ketchup, soy sauce and garlic.
3. Sprinkle pork chops with salt and pepper. Baste each pork chop with prepared sauce on each side.
4. Place pork chop on pan for about 5 minutes on each side, or until thoroughly cooked, basting frequently.

It's a simple recipe, but very good. Goes great with potatoes.

 

[Horus]

My go-to recipe when a girl is coming over for the first time has always been Spaghetti Carbonara, since it only takes a few minutes, and it seems to get girls wet. I've always used cream, not knowing that cream is not included in the authentic recipe. However, I just made this version for my cheat meal today, and it was awesome.

 

[La Palta Divina]

Same here.
Carbonara's a safe bet.

LaPD

 

[Ringo]

Bumping this thread for one of my favorites.

Teriyaki chicken with japanese sticky rice and broccoli

I've been addicted to this meal for a few weeks. Very simple to make, only requires a bit of time to get the rice right.

I'll paste the instructions for each component of this meal separately:

Chicken

In a nutshell: grill your chicken thighs or breasts (filet or cubed). Add a 3:1 LOW SODIOUM soy sauce and honey. Add grated ginger (I like to add a little garlic and sesame seeds too). Let chicken cook through and sauce reduce. Finish with chopped scallions.

Rice

Wash Rice : Measure out the rice and put it into a saucepan or use a bowl at this stage. Add plenty of water to the pan/bowl then gently stir and mix the rice with your hand. When the water becomes cloudy with starch, pour the water away, keeping the rice in the pan/bowl with your hand. Repeat this step up to 3-5 times or until the water becomes clear. After washing the rice soak the rice for at least 30 mins. Then drain after 30 mins.

Boil Rice : Add the rice and 390ml of fresh water to your saucepan. Put on the stove, and bring to the boil. Once boiling, turn the heat down to low and let the rice simmer for about 15-20 mins. (Make sure to keep the lid on the sauce pan at all times).

Steam Rice : Once it has simmered, remove the saucepan from the stove and leave the rice to steam for a further 10-15 mins.

https://www.japancentre.com/en/recipes/15-how-to-make-japanese-rice-and-sushi-rice

Broccoli


Easy, cheap, nutritious and great macros.

When I want to get fancy, I serve it in bowls with chopsticks. Girls LOVE it.

 

[BortimusPrime]

Pork Num-Nums

This is my go to low-carb dish, mainly because I can get pork sirloin chops for $1.60/lb on sale.

Ingredients:
Pig meat of some sort, in steak-sized chunks
Flour
Some sort of fat to brown the chops (Coconut Oil/Leftover Bacon Grease)
Salt
Pepper
Sour Cream
1 Onion, diced
Mushrooms, sliced (quantity based on how much you like mushrooms)
2 Celery Stalks, diced
Sage
Chicken Boullion

Instructions:
Preheat oven to 350 F
Heat up the oil in a frying pan (hot enough to brown meat, med-high)
Mix a few tablespoons of flour with some salt and pepper
Dredge pork in flour and brown in frying pan, retain leftover flour.
Remove pork from pan and place in casserole dish
Stir leftover flour in about 1/2 cup water along with 1 tsp boullion
Put onions in the pan and stir around to loosen the burned crud in the pan
Once the onions are sweating, toss in the mushrooms and celery, cook for a few min.
Pour flour/water/boullion in pan, stir constantly until it comes for a simmer and turn heat down to medium
Add as much sage as you like, and a cup of sour cream, stir together and bring back to simmer.
Pour everything into the casserole dish with the pork and cover with aluminum foil.
Bake for 1 hour.

This should produce some nice tender meat even out of tough pork chops, and you can put the gravy on noodles or a baked potato, or steamed broccoli if you're trying to restrict carbs.

 

[ShotgunUppercuts]

I've decided to stop applying olive oil on any steak I cook because it gets in the way of it marinating before grilling.i just have to keep an eye on it ,so it won't get any more seat on it than I'd like.

 

[Thrill Jackson]

We should throw in the estimated costs of these recipes

 

[The Beast1]

I've decided to stop applying olive oil on any steak I cook because it gets in the way of it marinating before grilling.i just have to keep an eye on it ,so it won't get any more seat on it than I'd like.

I've been guilty of using a butter rub on steak.

 

[Hypno]

I've decided to stop applying olive oil on any steak I cook because it gets in the way of it marinating before grilling.i just have to keep an eye on it ,so it won't get any more seat on it than I'd like.

I've been guilty of using a butter rub on steak.

what is wrong with that?

 

[ShotgunUppercuts]

Nothing,I do the same when I cook mines in a pan .its been a while since I've done it also.