Quantcast
Recipe contest-cool prize
+ Reply to Thread
Page 1 of 7 123 ... LastLast
Results 1 to 10 of 63

Thread: Recipe contest-cool prize

  1. #1
    Delbert Ealy's Avatar
    Join Date
    Feb 2011
    Location
    Indian River, MI Just under The Bridge
    Posts
    961

    Recipe contest-cool prize

    So while I was waiting for some of the aspects that involve just waiting, I took some of the smaller pieces of AEB-L and made a paring knife. 68-70MM blade, 170-173mm overall.
    The prize for this contest will be a finished paring knife out of AEB-L or out of O-1.
    Here is the contest;
    Post a dinner recipe for me to make for my family.
    Sounds easy right? Now come the rules, and you will see why its not.

    The recipe must feed 6 adults and cost less that $25
    The only protiens allowed are chicken, turkey, pork and beef, no organ meat, no seafood. No grilling(its too cold for grilling now)
    No pepper, cinnamon, or mint and minimal salt.
    A little heat(spicy heat) is ok, but not a lot.
    No worstershire, and no teryaki.
    No mushrooms, brussells sprouts, sweet potatoes.
    Also please keep in mind that my primary experience is as a home cook, I was taught to cook by my mom, so go easy on any fancy cooking techniques.

    All recipes will be reviewed by my wife, and the finalist recipes will be made by me and judged by her as well. Her favorite will be the winner of the paring knife.

    I would like to say thanks in advance, I have 20 or so dinner recipes that we run through rotation, but I have not added a new one in 6 months or so.
    Del
    Attached Thumbnails Attached Thumbnails Click image for larger version

Name:	paring.jpg‎
Views:	98
Size:	91.9 KB
ID:	2286  

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  2. #2
    Senior Member
    Join Date
    Sep 2011
    Posts
    440
    Great prize and excellent way to come up with new recipes to use, hopefully you'll find a few suggestions worth trying out for the family.

  3. #3
    Senior Member
    Join Date
    Feb 2011
    Location
    Newport Beach, California
    Posts
    911
    Great idea, and a generous gift. I look forward to the recipies.

  4. #4
    Senior Member
    mr drinky's Avatar
    Join Date
    Feb 2011
    Location
    Central MN
    Posts
    3,039
    Do these have to be our own recipes or can they be one of our favorites from a cookbook or other source?

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  5. #5
    Delbert Ealy's Avatar
    Join Date
    Feb 2011
    Location
    Indian River, MI Just under The Bridge
    Posts
    961
    Quote Originally Posted by mr drinky View Post
    Do these have to be our own recipes or can they be one of our favorites from a cookbook or other source?

    k.
    All of the above.
    Just don't post another members recipes.
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  6. #6
    Senior Member The Edge's Avatar
    Join Date
    Aug 2011
    Location
    Reno, NV
    Posts
    619
    Here's a recipe that's been in my family for over 25 years. Not sure where it came from, but it's usually a crowd pleaser. There are many variation that can be made from this with different garnishes, but I'll stick to the original.

    Potato Soup:

    1 Large Carrot Diced
    1 Sweet Onion Diced
    3 Stalks of Celery Diced
    5-6 Russet Potatoes Cubed
    4 Tablespoons of Vegetable Oil
    Salt to taste
    2 Spoonfulls of Sour Cream (equivalent of 6 measured Tablespoons)
    2 Spoonfulls of "Chunky" Peanut Butter
    4 Bay Leaves

    In a 5-6 quart stock pot, heat oil to medium heat. Add Carrots and when they start to color, add onions. Once the onions start to turn translucent, add the celery, and cook until there is nice carmelization in the onions. Once the veggies have been cooked accordingly, add the peeled diced potatoes, Bay Leaves, and cover with water. Simmer until the potatoes are fork tender, and remove the bay leaves. Now, add the sour cream, and blend with a stick blender, or regular blender, until smooth. Then add salt to taste. Last, add the peanut butter, and stir until it has dissolved. Keep heated on low until ready to serve. Serve with Garlic bread.

    Not the fanciest thing in the world, but it's a great soup for the cold days ahead. I probably won't win with all the fantastic cooks/chefs here, but I still hope your family tries/enjoys this.
    Taylor

  7. #7

  8. #8
    Senior Member
    Join Date
    Mar 2011
    Location
    Slovenia
    Posts
    61
    Ok this recipe is not my, but i tried it and it turned out phantastic.

    http://foodwishes.blogspot.com/2010/...-not-same.html

    The ingredients are for 4 people, so it has to be adjusted acordingly.

    P.S. If you don't have a stainless steel pan, it works to on a nonstick pan.

  9. #9
    Senior Member DwarvenChef's Avatar
    Join Date
    Jun 2011
    Location
    Central CA
    Posts
    793
    As a teaching aid I have passed this to my daughter so she can learn recipe testing and budgeting, if she wins she gets another custom knife to add to Butch's gyuto (yes I will be jealous)

  10. #10
    The alleles created by mutation may be beneficial

    Join Date
    Apr 2011
    Location
    Hampton Roads, VA
    Posts
    1,872
    From an old southern living magazine, Chunky Potato Soup.
    6 tablespoons butter.
    1/2 cup AP flour
    8 cups milk
    4 cups peeled, chopped baking potato
    1 cup minced onion
    1.5 teaspoon salt
    Optional garnishes - chives, cheddar cheese, crispy bacon.

    Instructions -
    Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, for 1 minute. Gradually stir in milk. Stir in potato and next 3 ingredients. Cook over medium heat, stirring frequently, 30 minutes or until mixture is thickened and potato is done. Garnish, if desired.

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts