How do you cook? recipes welcome.

[Drey]

Yeah... my flat mates have a thing about me cooking, im kinda not allowed to.

Though, getting out a strobe light and some other stuff has a pretty funky effect after i've been 'cooking'.

[lordraleigh]

Everything I make comes out of a box :/

Here is a recipe I know:

Microwave Popcorn.

Ingredients:

1 sack of microwave popcorn
1 microwave(duh!)
1 person that knows how to use the microwave(DUH!)

Preparation:

     Open the package, take the sack from inside it, stretch it open, open the microwave, put the sack on the indicated position, close the microwave, put something around 3 or 5 minutes on maximum potency, wait, if it stops popping before the timer is over, shut down the microwave, wait 4 seconds and open it. Otherwise open it as well, then grab the sack, open the sack, and grab the popcorn inside it(or put salt on it if it didn't came already with it). Then just eat it and watch something.

Now I found something interesting, that I didn't know, from the following link:

http://foodgeeks.com/recipes/recipe.phtml?recipe_id=18876

Bagless Microwave Popcorn

Servings:
   
5 servings
Prep. Time:
   
:01
Total Time:
   
:07
Ingredients:
   
3/4 cup popcorn
1/4 cup canola oil
Butter, to taste
Salt, to taste
Directions:
In a large mixing bowl, add canola oil and as much butter as you can stand (I like it buttery OK!!!) in the mixing bowl. Add popping corn.

Rest a paper plate on top of bowl (it is fine if it is resting in the bowl on the corn, it will rise up with the popping and keep kernels from going everywhere). NOTE: put the plate right side-up or upside-down depending on how it is resting in/on the bowl. The idea is to avoid dripping oil steam in your microwave if you can, but it is not that big a deal either way.

The tricky bit is how long to nuke it. I set it for about 10 minutes and listen for the popping to slow. If you go too long then you get some burning, especially if you use butter. When I am feeling really fussy I pop with as little oil as possible (it actually takes very little or even none, that’s right NONE) and add butter after. There is no point to have butter-less popcorn, IMHO. Salt to taste.

Caution, as the bowl will get and stay very hot. Use a potholder and tray, or balance the hot bowl on top of your fluffy comforter and soak in the heat while you watch DVDs.

[Radiant Memphis]

Two of my favs.

Tiramisu I noticed the ladies really like.
This recipe makes 8 to 10 servings.

Ingredients
Espresso Syrup
WATER, 1/3 cup
SUGAR, 1/2 cup
ESPRESSO, 2/3 cup strong brewed
ITALIAN OR DOMESTIC BRANDY, 1/4 cup, optional
Mascarpone Filling
HEAVY WHIPPING CREAM, 1-1/2 cups
SUGAR, 1/3 cup
VANILLA EXTRACT, 2 teaspoons
MASCARPONE CHEESE, 1 pound, softened to room temperature
SAVOIARDI, 1/2 pound, imported or domestic ladyfingers, or sliced sponge cake
COCOA POWDER
Directions
Syrup
Combine water and sugar in a small saucepan.
Bring to a simmer, stirring occasionally to dissolve sugar.
Remove from heat, cool.
Add coffee and optional brandy.
Filling
Whip cream with sugar and vanilla until soft peaks form.
Fold cream into softened mascarpone.
Assembly
Place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish.
Sprinkle with half the syrup.
Spread with half the filling.
Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.
Cover with plastic wrap and refrigerate for up to 24 hours before serving.
Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.


TURDUCKEN link because the prep and setup would take forever to type out. That or you can just order a premade one here.

[tssthorn]

I will cook just about anything I can think of. It's a science experiment to me actaully.  Everything is science to me so who would have thoult