Recipes Thread!

Warlord Sam

2500 hours and counting..
Oct 27, 2001
I've been getting bored with the same'ol same'ol, and since the best recipes that I know have been learned from friends and NOT from cookbooks, I decided to ask around the Civ forums.

Anyone got a tasty, but still mostly easy recipe?
I'll start with a passable spaghetti sauce, that wins a lot of points for the fact that it is home made. (Points with significant others or family members, I mean.)

You will need:
2 T cooking oil, 2 cloves minced garlic, 1/2 chopped green pepper, 1 chopped onion, and (optionally) 1/4 - 1/2 lb ground beef

Saute above ingredients until tender, usually taking 15-20 minutes on my stove.

Once tender, add: 15 oz can of tomato sauce, 12 oz can of tomato paste, 1 t Worchestershire sauce, 1 c stock beef or boullion, 1/4 t each oregano, basil, thyme, & cumin
(can sizes are approximate; if you live in America you should be able to find the exact same can sizes)

Simmer over low heat for approx 1 hour, this will make about 1 qt of spaghetti sauce.

Bon apetite, and look for my killer nacho recipe sometime next week! ; )
Give me a day or two and I will post my used-once-to-great-success recipe for mole poblano, which originated as an aztec dish, so it has a bit of a civ theme in a roundabout way.

Rumor has it that sacrificed hearts were used instead of chicken, but I have yet to see more on this.

I just found this one a couple of weeks ago. Really easy to make, and tastes great. I almost ate all 4 servings before I finally put it away in the fridge.

2 medium Onions, chopped
3 large cloves Garlic, chopped
2.5 tbsp. olive oil
28 oz can of tomatoes, chopped
Oregano & Basil
0.25 cup White Wine
1 lb Shelled Shrimp
8 oz Feta Cheese, crumbled

Saute onions and garlic in oil for ~30sec over medium-high heat. Add tomatoes, oregano, basil, salt & pepper. Cook until boiling, then add wine. Stir in shrimp when liquid is boiling. Simmer for 5 minutes, or until shrimp turn pinkish white (or if they were precooked frozen shrimp like I used, they should be hot all the way through). Add cheese and cook for another 2 to 3 minutes.

Serve in bowl with fresh italian bread.
Wow, another thread that is right up my alley. For those of you who don't know, before I worked my ass off at UPS I was a cook at many restaurants and bakeries in town. I think I'll give you guys one of my favorite recipes.


1 cup oil
1 cup flour
1 red bell pepper chopped
1 green bell pepper chopped
1 onion chopped
(a celery stick or two chopped up if you want it)
smoked sausage (I recomment Andouille or Shirizo, but any smoked sausage will do)
1 quart chicken stock
3 bay leaves
Cayenne pepper
Black pepper
Salt (recommend that you use Kosher Salt)
Any other light meat you like (I liek to use chicken cause it's nice and cheap, but if you can get your hands on it get shrimp, crawfish, crap, or even lobster)

*tip: make sure you have all your vegetables and sausage chopped up before you start cooking. Once you start the roux you can't stop to chop anything.

First we make brown roux. To do this combine your oil and flour in a big cooking pot on a med-high setting. Stir constantly for about ten-twenty minutes. The flour will cook and the whole room will start fo smell like popcorn. Don't mess around here, if you mess up the roux, you don't have gumbo. Like I said, stir it constantly and let the flour slowly burn. Now here's the important part: getting it the right color. When you start, the roux will be white but as you cook it it gets darker and darker. You want it to be a brown (almost dark brown color). The amount you cook/color the roux determines the consistancy of the gumbo. White or blonde roux will produce a thick unpleasant glop whereas super dark brown roux (we call it brick roux in the biz) will produce a soupy liquid.

Once you have the right roux add all your vegetables and your sausage to the pot. Throw in a pinch of salt to leech water out of the veggies. Once all your vegetables are a little bit cooked pour your chicken stock on top of the whole thing. Add the bay leaves. Stir it around. And then reduce the heat.

You can leave the kitchen periodically now. After about ten or fifteen minutes everything in the pot should be up to temp. This is where you want to add your spices. I've left the amounts of spices out of the recipe because this is where you have to determine how spicey you want it. The Gumbo is going to taste a little odd right now, but don't worry, as the thing cooks all the flavors will start coming out and it will taste awesome.

Let the gumbo simmer on low heat for at least an hour and a half (give two if you can). But don't forget it. Keep stirring or else all your junk will sink to the bottom of the pot and coagulate. If you're watching TV or something like that, go stir it every commercial break.

Half an hour before you plan to eat the gumbo add the other meats you want in it. Cook some white rice and serve the Gumbo on top of the rice. Personally, I like a nice smooth lager to go with the Gumbo (Yingling or Rolling Rock are very good with it).

Gumbo really is a wonderfull thing, the only rule is the roux, everything else is up to you. If you want Sausage and Crab, or Chicken and Shrimp, or Lobster and Langustino do it (I once had Emeril's Gumbo and it had Andouille, Soft Shell Crab, Lobster, and Shrimp in it). If you don't want green peppers, throw some other vegetable in. If you like Ocra, the more the merrier. Just make sure you do the roux and you've got it.
Wow! I wanted to start a recipe thread some time ago, but after reading the "Favourite Snack Foods" thread at the time, I decided not to. I shall have to remember to post my raspberry cheesecake recipe here soon. Unfortunately, as I'm British then it won't come in cups, and I tried making it when I lived in France but I couldn't buy gelatine, which seemed weird. Please say if no other countries than Britain allow you to buy gelatine from a supermarket (the under tha counter stuff is a bit rough ;)) and I'll find another to post. The best thing about it is the taste, but the next best thing about it (particularly for my girlfriend) is that it has about half the fat and calories of a normal cheesecake. :goodjob:
You use gelatin in cheesecake?! WTF! That's a bakery sin.
Well the reason that it is so low in fat is that I use cottage cheese (I'm hoping you have that over the pond) instead of cream cheese, and you need the gelatine to make it set. Otherwise you'd just have a rather delicious squidgy mess. I am not overly concerned about bakery mores to be honest, as none of my creations are for sale, and most just go toward my friends' birthday celebrations. My mate and I once got together to make a cake for one of our friends and as we were in an advanced state of "merriness", we managed to have the entire cake collapse in the centre, and the chocolate filling wouldn't set. In the end, it just looked like an enormous cow poo, but it tasted so good! :D
Recipes? Cooking?
That's work for the servants! :p

The nearest thing I have to a recipe is adding parmesan cheese to spaghetti.
Originally posted by Simon Darkshade
Recipes? Cooking?
That's work for the servants! :p

Really? You of all people should be more careful. What if the chef slips you some poison? :satan:
Sorry dukie, but that sounds sickening. Gelatin, cottage cheese? Sh!t, I'd rather eat the real thing with cream cheese and eggs and sour cream and spend a week at the gym than swallow that crap.
Here's a recipe I picked up while I was living in Europe for a while. One of the ingredients is rather hard to find in most grocery stores here so you may have to settle for its inferior North American equivalent or maybe find it in a specialty food store. This dish is easy to cook and even easier to die from if you eat it too often.

Veal au Creme

1 cup sliced mushrooms
1 large veal chop
4 tablespoons butter
150 ml of thick cream (the rare ingredient)
Some salt

Rather simple:
Throw some salt on the veal chop and toss it in a pan with the melted butter and brown both sides. Remove the chop, reduce heat then add the cream and sliced mushrooms. Stir until uniform then place the chop back into the pan and throw some of the sauce over it. Place a lid over it for a few minutes to let the veal chop heat up. Serve on a warm plate. A few slices of French bread (or the bread of your choice) are great for sopping up the sauce.

If you don't have veal (which I can understand because it's damn expensive) then a good tender steak or porkchops make good substitutes.

The secret ingredient is fat :)

- Maj
Originally posted by GenghisK
Mmm, anyone want the recipe of the fried dog meat with garlic onions and ginger? That's delicious, without a doubt.

do you want to him for dinner?:D
Sure, why not. First make it run run and run so its muscle would be really freed from acid, then softly put it on a pan, with a bit of butter. Of course he gotta be already dead eh, I just forgot that point. Well anyway I must admit that I totally ignore how it's cooked. I really don't know, maybe are there Korean people here. They are told to be very gifted for dog cooking.
the we-don´t-want-to-see-him-naked chef:
Originally posted by GenghisK
Sure, why not. First make it run run and run so its muscle would be really freed from acid, then softly put it on a pan, with a bit of butter. Of course he gotta be already dead eh, I just forgot that point. Well anyway I must admit that I totally ignore how it's cooked. I really don't know, maybe are there Korean people here. They are told to be very gifted for dog cooking.
No! You shouldn't let it run. When the puppy is born just allow it very liitle movement and feed it well, when you do that the muscles will grow but will remainvery soft. Before you kill it just tie it up for a few hours and then the acid will go from the muscles. When you let it run the amount of acid will only build up in the muscles and we don't want that now do we?:D
thanks, but actually neither i knows how to use photoshop:( , i used paintshop pro. and yes, i have a lot of time to waste. i was downloading the movie hard boiled when i did it.;)
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