[ SECRET POST #3179 ]

[case]

⌈ Secret Post #3179 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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[Rupaul's Drag Race season 7]


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[Supernatural]


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[20th Century Boys]


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[The Mighty Boosh, Noel Fielding]


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Notes:

Secrets Left to Post: 01 pages, 014 secrets from Secret Submission Post #454.
Secrets Not Posted: [ 0 - broken links ], [ 1 2 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: What can you cook?

[elialshadowpine]

There's a number of things I can easily cook, but there's two I default two if I'm not feeling well, because they're super-easy. OK, three, but I need help with the mixing of that one. I will include recipes!

1) Teriyaki chicken

You can do either baked chicken over rice (I suggest basmati or jasmine, but even plain ol' white rice works), or you can do this as a stir fry. If you do it as a stir fry, be very careful about what veggie mixes you pick up. Most "Asian" mixes are filled with American ingredients, like broccoli, cauliflower, carrots, red bell pepper, stuff like that. Look for ones with bean sprouts, mushrooms (Shitake and button mushrooms are especially nom), baby corns, water chestnuts, snap peas. This IS to taste, and hey, maybe you hate the latter, but if you've never tried it and these aren't things you're allergic to or something, give it a try. Also, if you're going to do a stir fry, you'll need to slice the meat into the sizes you want. You can also substitute beef or pork in a stir fry; that's harder to do with baked.

So, what I add is simple. I use Yoshida brand teriyaki sauce, which is sweet and savory, and Kikkoman teriyaki sauce, which is more sour. The combination of the two works really well. I sometimes will add a spice mix (sadly, my favorite, McCormick's Szezchuan mix, is discontinued), but you're going to get a lot of flavor from the sauces, so it's not a requirement. If you like spices, feel free to add your own. I do this for the stir fry too, but I cook the chicken in the sauce first and then add the veggies until they're done to the point I like. That will vary by taste. Some people like firm veggies, some like mooshy ones, some like it somewhere between (although getting that timed right is nnnngh).

2) Dill cream salmon.

Super-simple. Take whole salmon, or filets (Costco has a bag of about 8 serving size filets for around $20, and it tastes like it's fresh, which makes this an amazing deal if you have one nearby). I don't care for ones with the skin, myself, but that's up to you. Put salmon in pan, glass is my preference for ease of cleaning. Add lemon juice liberally. THEN. Pour cream over the salmon, to taste. You can either do a little bit as a dash or you can cover the whole damn fish. The lemon and cream will NOT curdle. Everyone asks me this when I mention this recipe. It won't. Promise.

Add dill to taste. If you have some other seasoning you like, feel free to add, but the lemon/cream/dill combo is really tasty. I have converted multiple salmon-haters with this recipe. ^_^

3) Meat loaf

This is rightfully my Mom's recipe (okay, so is the salmon one too), and it has ruined me for any other kind of meatloaf. It IS sweet and savory. Now, Mom tends to do most of her cooking by eye so getting a recipe was a bit of a pain, and I've made some slight changes to the measurements for simplicity. (For example, she lists 5/8 for one of the measurements, and I just change it to a 1/2 cup. Comes out fine.) Let me c&p her recipe and clean it up.

1 lb or more of lean hamburg (at least 80%, I personally use 90% or higher because meat fat is actively nausea-inducing, but a higher fat ratio does pick up flavor better, so this is completely to taste)
1 egg
1/2 cup ketchup (alt: 6oz of tomato paste, but this is not as sweet as ketchup)
2 tbsp molasses (alt1: Yoshida sauce if you hate molasses. my alt2: if you like molasses, just pour until it "looks" right; I probably put in an 1/8 to 1/5 a cup because my family looooves molasses)
1/2 cup bread crumbs (alt1: or you can toss 1 slice in the blender, 2 slices if you're working with 1.5lbs of meat. alt2: if you're on low carb, you can substitute oats or rice for the bread at 1/2 cup. Mom notes oats tend to work best, and she's had a lot of experience with cooking for Dad, who is diabetic and on a low carb diet to manage it.)

Cooking directions:

Mix this all together, in preferred manner. I've been known to wash my hands and mix it all by hand (literally). Wooden spoons are useful for this one.

Grease loaf pan, however you prefer. Dump meat into loaf pan. Squirt ketchup on the top of meat loaf, again, to taste. I've been known to make swirly designs on top of the meat loaf with ketchup. DECORATE YOUR MEAT. Um. *cough*

Bake at 350 for 40-45 min. Note: Some pans do not transmit the heat well, and your oven is also a factor. Glass pans seem to work best for heat transmission, but even then, I've had it take 60min in some ovens. My suggestion here is check at 40min, expect it to be 60min, be happily surprised and be ready to beat your neighbors away with a stick. (No, seriously, I've actually had a neighbor knock on the door to ask what was cooking because it smelled delicious. I'd cooked extra that night so I gave her a slice and the recipe.)

OH WAIT I HAVE ANOTHER. Well, I can't take credit for this one but it's easy and amazing. And it's DESSERT.

Mini Cherry Cheesecakes:

3 large eggs
1 cup sugar
3 8oz packages of Philadelphia Cream Cheese (soften a few hours in advance, or own a very good mixer)
Vanilla wafers (DO NOT UNDER ANY CIRCUMSTANCES GET THE LOW FAT ONES)
1 can pie filling (cherry / blueberry / raspberry / blackberry / etc)

Cooking directions:

Combine eggs, sugar, and cream cheese. Mix together until even. You want to work out the big clumps, but don't worry about it being perfectly smooth. It doesn't need to be, because the smaller cream cheese clumps will melt during cooking. :)

Heavy foil muffin cups are preferred, because these do tend to stick to the cups, so I'd use something disposable instead of silicone. Stick cups in muffin pan, place one vanilla wafer at the bottom of each cup. Fill each cup about halfway with the cream cheese mixture.

Bake at 350 degrees for 20-25 minutes. Let cool. You'll notice that as this has cooked, there will be a curved dimple in the cheesecake. Add desired pie filling into that spot, until you have what looks to be enough topping. Again, up to personal taste. Stick in fridge until cold.

This makes about two dozen. This recipe is perfect for family holiday dinners or work potlucks. My ex would make these for their workplace, and doubled the recipe (they had a lot of coworkers). They'd keep about a dozen for home, and take the other three dozen to work... and not a single one would come back.