20-minute (or so) recipes from gamers

ok.. so i saw a thread with a suggestion for non-cooks to use tv dinners for an occasion.
i thought about this, and figured i would toss in a fairly simple, fairly cheap, dinner recipe that will make you look like Emeril

so.. here is my suggestion: chicken alfredo (spicy: 2/5 .. controllable)

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first step... all ingredients bought fresh from the store/produce stand ... choose your own quanties

chicken breast (we're going to end up dicing the chicken... get it however you wish, already cleaned is easier)
onion
green & red peppers
alfredo sauce (go from scratch if you want... this is meant to be quick & very tasty)
pasta (you choose the pasta... not too thick.. personally, i like the shells)
various spices (garlic salt, salt, crushed red pepper, black pepper, oregano, cayenne pepper)
garlic oil (or vegetable oil with chopped garlic cloves)
chicken bouillon cubes (or chicken broth)
butter

1. get big pot for pasta... fill 1/2 way with water and turn on stove
2. add garlic oil to water (5-6 drops)
3. peel 3 chicken bouillon cubes and place in the pot
4. add spices liberally to the water .. (i emphasize the oregano)
4a. the spices in the water will be absorbed into the pasta and will enhance its flavor

switch gears to chicken & onion while you wait for boil
5. unwrap / clean chicken .. cut off any fat
6. cube chicken .. not too small, chicken will shrink a little as it cooks.. place in bowl
7. slice up onion
8. get a fry pan, add garlic oil and butter, place on medium heat (don't burn butter)
9. immediately add onion.. add salt & black pepper
10. stir to keep from burning.. if too hot, reduce heat

about this time the water is boiling...

11. add pasta to the water and turn down to medium heat or less
12. turn down the heat on the onions to low, add the chopped up green and red peppers.. stir & cover

now cook chicken
13. get fry pan, place on stove
14. add garlic oil (the size of a quarter.. swish around to cover bottom of pan) & butter (1/2 scope from tablespoon)
15. medium heat or a bit more
16. add chicken.. stir as you add.. evenly space across the pan
17. add spices liberally (garlic salt, crushed red pepper, black pepper, oregano, cayenne pepper)
17a. careful with the cayenne, this is the heat. adjust accordingly
17b. take a moment to stir the pasta... sticky pasta is bad
18. stir/move the chicken to keep it from burning... add a little butter to keep it tender & juicy (not too much)
19. as the chicken is starting to cook, add a tablespoon of the alfredo into the chicken pan... it'll give some flavor
20. heat the rest of the alfredo (microwave or small pot)
21. the chicken is done when it is completely white throughout... but you want to avoid it drying out (this is where the butter comes in)

once the chicken is cooked, your pasta should also be done.
22. get a big serving dish (big!)
22. drain pasta .. do not rinse
23. add the onion & peppers to the pasta pot
24. add chicken to pot (only the chicken chunks)
25. add alfredo to pasta pot
26. mix (careful not to mash anything)
27. pour it all into the big serving dish

serve with salad, maybe some garlic bread, and white wine... and you're good to go

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i may have gone overboard on the step-by-step... but the intended target was the guy that doesn't really know how to cook or the process around it. i'm no master chef, but i have been paid to cook (ok.. it was short order and many moons ago..)

when you are putting in the ingredients.. don't freak out about the amounts... use common sense as to what would taste good

pro tip here:
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take that special someone with you to the store...
shop together...
get the ingredients...
go home...
pop the wine...

then cook it together :thumbsup:

good luck and enjoy!

Awesome, thanks. I'll take a stab at this. I'm kinda sick of eating out every night.

Hers a good one:

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1. start boiling whater
2. put pasta in whater

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3.fry shrooms on a pan
4.ptu some ham on the ban too (cube size)
5.poure souer cream on the pan (around 300g)
6.grind pepper chease, and throw it in there!
7.grind pepper over it all

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8.W8 for it all to melt and become brownishwhite
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9.put pasta on plate
10.poure sauce on pasta
--
11. get fork and aggro your mout! NOM NOM NOM NOM

http://images.hugi.is/humor/129197.jpg

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Originally Posted by 'keyclone',index.php?page=Thread&postID=83349#post 83349

1. turn on stove

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Aaah..
I burned myself..

Screw this, we're having pizza.


(maybe if i find the motivation to cook any time soon i'll give it a go, thanks for sharing)

My cooking bible:
http://ecx.images-amazon.com/images/...160_AA115_.jpg

Suvega insists that I am somehow a natural at cooking steaks.

And I can make some tasty vietnamese food, but sometimes it's hard to find the ingredients.
For example, vietnamese sandwiches are made with a processed pork that I only know from the name I called it as a child "Circle meat" because you'd slice it into circular shapes. Not exactly easy to find now that I'm older and don't know the real vietnamese name for it. >.< EDIT: Noir is my hero and PM'ed me the name - Cha-lua.
And, of course there are Summer rolls or if you can't find the rice paper or are too lazy to wrap it just throw it all in a bowl and make a salad, aka "Bun thit", with nuoc cham dressing/dipping sauce.
Pho is relatively simple too, since all you do is simmer it for a day. When you get hungry, boil some noodles in the broth using a sieve, throw it in a bowl, and ladle more broth/meats in.
Vietnamese stir fries are also very tasty and quite forgiving -- if you have the ingredients for the above you already have the ingredients for stir fry (typically lemongrass, thai basil, fish sauce, cilantro, mint, lime, etc).


Oh, and let's not forget Suvega's favorite: Ca Phe Sua Da (Vietnamese iced coffee)

I can give you tons of recipes from many of the leading restaurants. Best ones I can remember are from Olive Garden, I have all 13 of their sauces memorized. Though I hate cooking now.. I've been doing it since I was 16 and now its time for a change... I just want to cook for friends at home.. make my career something else...Well 3 weeks have past still no new job, but my 5 man team is leveling like crazy :rolleyes:

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Originally Posted by 'Zite83',index.php?page=Thread&postID=84938#post84 938

I can give you tons of recipes from many of the leading restaurants. Best ones I can remember are from Olive Garden, I have all 13 of their sauces memorized. Though I hate cooking now.. I've been doing it since I was 16 and now its time for a change... I just want to cook for friends at home.. make my career something else...Well 3 weeks have past still no new job, but my 5 man team is leveling like crazy :rolleyes:

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break out some OG sauces!!!!

here is a simple one.

1. turn on stove

2. drop whole carrots on pan

3. simmer with chicken broth

4. spice up with cayenne, salt and pepper

5. poke with a fork and when soft but still firm your done!



yumm 5 mins and you got cooked carrots :P

I am a cooking master :P



great guacamole

half onion

1 plum tomatoe gutted

2 avocados

cumin

coriander

lime

cayenne

salt

chop it all up and serve chilled

1. Instant Ramen
2. Hot Water
3. Fried Spam
4. Fried Egg
5. Kimchi

Pwn your hunger.

my friends recipe for cook em and forget em sausages, the point being u have a raid coming up and you know u will be hungry. say u have a raid @ 6pm, start this at 430pm and finish it around 550pm to allow time for u to cook a side of your choice, i like the potatoes from a box which take like 10 mins to make. also french fries are a good choice, throw them in the oven and cook for specified time

supplies:
package of bratwurst or some kind of meaty sausage ie italian sausage, cheedarwurst brats etc etc I go with a 5pack of Johnsonville Brats
2 bottles or cans of beer of your choice(no 40 oz lol regular sizes) I use Newcastle Brown Ale or w/ev is on hand MGD, Heineken works well too
mustard(spicy brown or classic yellow) Store brand works just fine, make sure it is JUST mustard not like some garlic spicy brown or w/ev
frying pan w/ lid

step1: brown sausages on both sides briefly, about 1-2 minutes per side high heat, u want a nice brown strip going
step2: while browning the side that isn't browned yet, apply liberal amounts of your choice of mustard to the tops of the sausages, its roughly 2-3 tablespoons per sausage(i add more cuz i like more sauce at the end)
step3: pour beer on and over sausages it should almost completely cover the sausages(don't make em float), drink what isn't used :P
step4: reduce heat to low, cover, and simmer for 1-2 hours coming back and flipping them occasionaly. the longer it cooks the more the sausages become tender, i did some for 2 and a half hours and they fell apart when i picked em up, delicious!
step5: when your chosen cooking time is complete, remove lid and raise heat to as high as it will go, its time to cook off any remaining beer. when the "sauce" gets thickened and has greatly reduced in volume(usually it just covers the bottom of the pan) turn off the heat, let it cool for 5-10 mins, plate and spoon some extra sauce on top of em.
step6: enjoy

i use spicy brown mustard myself, and i choose Newcastle Brown Ale, although i have done this recipe with Miller Genuine Draft and classic yellow mustard, i like it with brown but my family loves the classic yellow for some reason. this is my food of choice when i know i wont be able to make a dinner around dinner time, so i "set it and forget it" for around 2 hours, come back to em, make my sides and enjoy a full meal that really only takes 10 mins or so of actualy work :P

id recommend AT LEAST 1 hour cook time, i did some the other day in around 40 mins and they were rather hard(usually i can cut em with a fork, if they even need cutting) and hadn't absorbed much of the beer or mustardyness

i just remembered one of my favorite sammich fillings! its kind of like a hot pastrami with cheese except im poor and cant afford a real deli setup so heres what i do:

Gather:
Some cheese, cheddar, Swiss, American, any kind that u like get some of it, lots of it, if yer like me and u like cheese yer gonna want a lot of it
Bread; some type that can stand to absorb some grease like rye, sourdough, dutch crust, do not use plain white bread it will be like eating a soggy shoe
Deli meat; i love pastrami however this also works well with ham, turkey, corned beef
mustard of choice
a little bit of mayo(if u want)
other hot sandwich fixins like sauerkraut, onions, etc, no lettuce or tomatoe itll get wiggly and gross


1.cut the meat into smaller pieces, we don't want whole slices of the meat, i usually just tear it into 2 inch or so chunks, less is fine, more isnt really ok but u can do it
2. Slice up cheese into thin pieces, u want enuff to satisfy yerself, i usually slice enuff to cover the meat in the pan and then some
3.In a frying pan take the pastrami or chosen meat and put it in the frying pan(don't burn yourself), medium heat is fine
4.while the meat is heating up prep yer bread, i just use a little bit of mayo and a large amount of mustard. classic yellow supports pastrami and corned beef best, while brown helps to set off ham
5. start moving around the meat, we want it all to get very hot and somewhat browned and more importantly we want any water that came with the meat to be almost gone, you will notice that there is some steam and possibly some water in the pan, cook most if not all of it off
6. add the cheese that u sliced up to the meat, just on top is fine. Now here is an option, some cheese like super sharp cheddars or a swiss take a long time to melt because they have lower fat content than other cheeses, if said cheese is being used you will want to cover the meat to help it to melt.
7. allow cheese to melt once melted and the whole thing is a steaming gooey pile of awesomeness, add it to yer bread, cover with more bread, slice, add doritos and a coke. Enjoy!

this is in no way a healthy meal, the cheese is gonna give off a good amount of grease so for me i usually take some paper towels and gently push it on top of the meat/chesse combo to absorb some of it, dont push too hard or the cheese will stick to the paper towel, which is so not good eats.