KP's Kitchen Korner (the KKK)

[Knockout_Power]

So, when I get time, I dont mind cooking up a decent meal... maybe we've got a couple more people who like to spend time in the kitchen (and no, this is not meant for people who like to shag on the kitchen counter).

So heres a place to post some meals. Im not interested in recipes you've seen online or heard of someone making. Lets see some recipes you actually enjoy making AND INCLUDE PICTURES or please DO NOT post in here...

Include your ingredients, measurements, cooking times etc.

So lets see them,

I'll start with a homemade modified Lasagna I just made...


-KP

[Knockout_Power]

KP’s Modified Lasagna…

This meal serves a lot of people, or just a few fatties from my Italian family. It can be made in as little as 40 mins including cooking time, so its something that does not take too long if you want to prepare for a lot of guests

Ingredient list:

1000g Egg noodles
1000g shredded mozza (use as little or as much as you want)
½ cup grated Romano cheese (parmesan can be used)
250g ( ½ lb butter, salted or unsalted)
2 x 986mL cans of diced tomatos
1.2kg Vegetarian meat (or 1.5kg lean ground beef)
Salt and pepper to taste



Preheat Oven to 375 F and place a rack in the center level

In a large pot, bring ¾ pot of water to a boil and drop in the egg noodles, boil until desired texture. I like to undercook them a bit so they can cook to perfect afterwards.

In a smaller pan, melt the butter on low heat but do not boil it.

When boiled, strain and place the noodles into a large lasagna pan and pour in the butter. Mix so all the noodles are covered.



In a large pot, heat up the veggie meat or cook the ground beef. While this is cooking, take the diced tomato’s and blend them until your desired consistency. When meat is cooked, pour the tomato’s into the meat, add 1 tbsp salt and half a tablespoon ground pepper. Mix and bring to a simmer.



Go back to your tray of noodles. Sprinkle the Romano over the noodles and then add in 3 ladles of the meat sauce and mix it around evenly.

[Knockout_Power]

Take the remaining sauce and pour it over top of the noodles



Spread the sauce out evenly across the top of the noodles (do no mix in)



Sprinkle as much of the mozza over the top as you so desire. I usually use about ¾ of the 1kg bag of mozza



Place the tray in the oven @ 375 F and keep an eye on it until the cheese is completely melted. When it has, change the over to Broil setting @ 500 F and let it broil for roughly 4-6 mins or until the desired browning occurs.



Remove the pan from the oven and let stand about 10 minutes before cutting and serving



Enjoy

[Shol'va]

Keep cooking on a large scale like that and you will have the whole klan show up for supper...

[gettingthere]

Looks great kp, definatly going to try that out at some stage next week!! anything is better than the rubbish lasagne people buy in packs

[Times Roman]

Well laid out... good show mate!
If I have time, I'll do my "no carbs" chicken soup (think stew)

[DSM4Life]

Can i join the KKK? I always wanted to say that out loud.

[Hoggage_54]

[stevey_6t9]

[baseline_9]

Next time i cook my Pork tenderloin in creamy mushroom and onion sauce i will post up the recipie

But dam that thing u cooked tooked good man!

[Knockout_Power]

Figured I would revive this thread again, and I'll start with something simple. This is something I use to curb those late night cravings for sweets (or any random junk food) and replace with some protein.

Its a simple lowfat pudding recipe...

In a blender, on low speed

2.75 cups skim milk (or almond milk, or a combination). I know the directions state that you only need 2 cups, but the extra ingredients thicken up the mix too much
4 scoops protein powder (whey or casein for late night slow digestion)
1 packet of lowfat instant pudding mix
0.5 of a large frozen banana (or half cup of whatever frozen fruit you like, preferably berries)

Pour into a bowl and chill for 5 mins. Makes 2 large servings....

This time around I used Butterscotch

[kitstreasure]

Okay, I don't have any photos atm, of this but here's a couple quickie cheater things I do that you might like:

Creamy dressing replacement (Ranch, etc.)
1/4c NF Greek Yogurt
1-2tsp Dressing mix powder
1/2-2Tbsp water (optional)
If you add 2tsp dressing mix, but omit the water you get Ranch Dip. To make it salad dressing, simply add water until you get something slightly thinner than you actually want, and then allow to set.

Marinade for meats:
1/2c Seasoning blend of your choice (Fajita, Lemon Pepper, etc.)
1/2c Water
1/2c Lemon Juice
1/2c Flavorless oil
Whisk in a mixing bowl if using right away, or if you wish to allow your meat to marinate over night, mix in a gallon or two gallon ziploc. This can marinate as much as 10lbs of meat (15lbs if you really push it). If 1/2c seasoning is too strong for you (1/2c Fajita seasoning is too salty for me), simply use 1/4c. I've found that it doesn't work well with Tandoori seasoning, but that's about the only mass produced seasoning blend I've found that doesn't work this way. I cube the chicken I marinate this way so that the chicken stays moister, the flavor soaks in and coats better, and cooking times are shorter.

Lime Cilantro Chicken:
1 BSCB, cubed
1tsp Cilantro paste (I use the tubes of paste from the produce dept.)
1Tbsp Lime Juice
1/2tsp Fajita seasoning
1/2 Tbsp Water
Mix all ingredients except BSCB. Once that's mixed and the cilantro is broken up, add in BSCB. Stir to coat the chicken with this and then saute.

Hope this helps some!
-Treasure.

[Honkey_Kong]

This is how I make my gravy.

I take a few chicken or beef bouillon cubes and throw them in about a cup of water.

Start heating under a low flame.

Then I throw in some garlic, thyme, onion and pepper in as I feel it's needed (LOTS of garlic).

Finally, I start adding corn starch until I reach a consistency that I want.

Keep heating and whisking until boiled.

[cherrydrpepper]

I was going to add hard boiled egg to this but never got around to it its not bad for a tuna recipe although personally I can't stand tuna..

Creamy dijon tuna

Two cans StarKist Solid White albacore tuna, 1/4 cup Greek Yogurt, tbsp dijon mustard, tbsp honey dijon mustard, one small pickle chopped, cayenne pepper, black pepper, garlic powder. Put over 3/4 cup Wheat Pasta