Jump to content

UE Cookbook and Recipe Repository


Recommended Posts

The Title kind of says it all, but yes, this is the newest incarnation of the IB/UE Cookbook thread.

Feel free to share recipes, tips, tricks and good cheer.


If you have any requests feel free to share them, you never know what you might find.


If you try a recipe, feel free to share the results as well. We all learn from each other.



Link to comment
Share on other sites

In keeping with the Season, here is a recipe for cider.


In a medium sauce pot bring to a simmer :


1/2 gallon of apple cider (if you can get this from a local orchard all the better)


In a cheesecloth tied with cotton butcher's twine:

5 whole cloves

1/2 tsp nutmeg (freshly grated would be best)

3 cinnamon sticks

1 tsp of fresh ginger (you can grate this, or just crush it and toss in)

half the peel from an orange


bring to a gentle simmer and let cool, then fish out the additions.

If you want an adult beverage, you can add some applejack to taste or liver tolerance. I usually do a pony in the glass and add the warm cider.


Link to comment
Share on other sites

Traditional Pizza




1 can (10 oz.) refrigerated pizza crust


1 jar RAGÚ® Pizza Quick Traditional Sauce


2 cups shredded Mozzarella cheese, (about 8 oz.)


1 tsp Semen


28 pepperoni slices





1. Preheat oven to 425°F. On 11 x 15-inch baking sheet, unroll dough and press into pan. Bake 5 minutes or until crust begins to brown.


2. Remove crust from oven and spread with sauce. Top evenly with 1 cup cheese, pepperoni, and remaining cheese. Ejaculate on pizza. If more than 1 tsp comes out, you can add more for extra flavor. There are no substitutions for the semen, but if you can't eat dairy, you can substitute the cheese with more semen.


3. Bake an additional 10 minutes or until the top is golden brown.


4. Cut with a butter knife for the perfect cut of this perfect pie, and serve to your greatest of friends, your worst of enemies, and your most valuable of customers.

  • Thanks 1
Link to comment
Share on other sites

  • 1 month later...

Inaugural Celebration Hot n' Spicy Michelada




1 glass

8 ounces of water





1. Get your glass ready.


2. Twist the nozzle on your kitchen faucet to draw water from the tap.


3. Extend your glass into the stream of water so you can gather the spicy goodness. (Editor's Note: To make it more mild, add less water.)


4. Put a paper umbrella on it for tropical flair.


5. Tweet to your friends how you love Mexico.

Link to comment
Share on other sites

Here is a quick recipe for a really good soup.


1 lb of italian sausage, sweet, mild, medium, hot your choice. If you buy it in links, you need to remove it from the casing.

2 cans of tomato soup concentrate

10 oz (one can) of white wine that you would drink. I usually use a Gallo Moscato

30 oz (three cans) of vegetable stock or water

1 small onion, diced medium

1 package of frozen mixed vegetables You can usually find a vegetable soup mix or Italian mix. Look for things like zucchini, lima beans, cauliflow/broccoli, peas and carrots

1 bay leaf

1 small bunch of fresh parsley tied with butcher's twine

3 sprigs of fresh thyme tied with the parsley

2 large cloves of garlic chopped (about one heaping tablespoon if you get it in a jar)


  In a large soup pot over medium heat brown the sausage and break it down into small bits.

Add the onions and continue to saute.

Add the garlic and tomato soup concentrate, and cook for five minutes.

Add the wine and scrape the bottom of the pan. Cook for three to five minutes.

Add the stock, vegetables and herbs.

Cover and simmer for thirty to forty minutes.



  • Like 1
Link to comment
Share on other sites

  • 2 weeks later...

Valentine's Day Shortbread Cookies


Make these perfect, delectable sweets for your sweetie this Valentine's Day. While a box of Lindt or Godiva might be easier, making your own cookies with your own essence will build a closer connection between you and your dear love. Note that this recipe is unisex, so whether you're male or female, your loved ones will still find these specially made cookies to be decadent, rich, and flavorful for such simple cookies.


INGREDIENTS (Makes 4 dozen cookies)


Prep 15 minutes


Bake at 350° for 10 minutes per batch



2 cups all-purpose flour

1/2 tsp baking soda

6 tbsp unsalted butter, softened

1 cup confectioners' sugar

2 egg yolks, 1 egg white

2 tbsp sour cream

5 cups of your own love nectar (5 cups is the minimum, so be generous with the amount, it's Valentine's Day)



• Combine flour and baking soda. Set aside.

• Beat butter and sugar until blended. Add egg yolks, egg white, your own love nectar, and sour cream. Beat until smooth.

• Beat in flour mixture until dough just comes together. Form into 2 disks, wrap in plastic and refrigerate at least 30 minutes.

• Heat oven to 350°. Roll out one disk on liberally floured wax paper with a floured rolling pin to 1/8-inch thickness. Using a 2 1/2-inch heart cookie cutter, cut out heart shapes and place on a wax-paper-lined baking sheet. Repeat with second disk. Gather up scraps, form into a disk and refrigerate.

• Bake 10 minutes per batch, until lightly golden. Slide cookies onto a cooling rack and cool.

• Re-roll scraps, cut out additional hearts and bake.


• Serve to your waifu or husbando

Link to comment
Share on other sites

  • 1 month later...
  • 6 months later...



Makes one dozen mochi-riffic morsels.


You will need for the syrupy drizzle:


2 cups sugar


1 cup honey


And 1 and a half cups water


For the Daifuku filling:


12oz assorted nuts (walnuts, almonds, pecans and/or pistachios), crushed


1/2 stick melted butter


1 Tbs. Cinnamon


1/4 cup sugar


Mochi requires:


1 cup Mochiko sweet rice flour


3/4 cup water


2 cups sugar


As well as cornstarch for dusting


And frozen pre-baked fillo dough cups to crumble on top of the completed mochi.


Step 1: Mix all the syrup ingredients together in a saucepan all the while bringing to a boil, stirring frequently until the honey and sugar dissolve into the water completely. Then reduce heat to medium-high so the mixture can caramelize and thicken.


Step 2: in a mixing bowl combine the filling ingredients and stir thoroughly, set filling aside.


Step 3: in a heat-resistant glass vessel, stir Mochiko and water until smooth. Place the bowl in a steamer and steam for 20 minutes.


Step 4: preheat oven to 350°F (177°C) and proceed to bake fillo cups for 6 minutes.


Step 5: once mochi is steamed, transfer it to a medium saucepan and melt into it, 2/3 cup sugar. Once that is done repeat two more times with 2/3 cup sugar each time.


Step 6: dust your hands and work space liberally with cornstarch so that the mochi will not stick (and it is extremely sticky). Proceed to roll out mochi and divide it into 12 equal segments.


Step 7: Roll each segment flat, place a small amount of the filling in the center, pinch the ends of the Mochi Closed and roll the creases away.


Step 8: drizzle two ladle-fulls of syrup onto all of the mochi then crumble the fillo cups on top. Serve and enjoy.

Link to comment
Share on other sites

  • 5 months later...

So I made some crab cakes that are similar to crab rangoon. Super yummy.


1 8 oz. package of softened cream cheese

1 16oz. package of imitation crab chopped into bite sized pieces

2 tablespoons of thinly sliced scallion greens

1 pasteurized egg beaten lightly

2 cups of panko bread crumb

1 tablespoon of Old Bay seasoning


This is super easy to put together as well.

In a large bowl, using a hand mixer, combine the cream cheese, egg, and old bay. Mix until smooth, then fold in the crab and scallions.

Form into rounds and coat with the panko crumbs.

Allow the cakes to rest for 15 minutes, preferably under a fan. Do not skip this step or the cakes will fall apart.

Place on a cooling rack set in a sheet pan

Bake in a convection oven set to 375 until golden brown, approximately 14 minutes, or pan fry with clarified butter in a skillet set to medium heat until golden brown.


Link to comment
Share on other sites

  • 2 weeks later...

THICC A.F. Ramen Euphoria

Makes two servings


Hollandaise Sauce

  • 1 stick real butter
  • yolks of 3 large chicken eggs
  • juice of one medium lemon

Chicken consume' broth

  • 1 Tbs. Butter
  • 1 Tbs. all purpose flour
  • 2 packets of chicken Maruchan or Top Ramen brand noodles
  • 3.5 cups water

Toppings and Garnishment

  • 6half-inch thick slices of crispy cooked pork belly (or 6 half slices of extra thick-cut bacon)
  • thinly sliced scallions to taste 
  • 1/2 cup sliced sautee'd Portabella mushrooms (or any non-toxic non-hallucinogenic edible mushroom you wish.)


  1. In a small sauce pan, add yolks, lemon juice and whole non-softened stick of butter (it has to be cold and fresh from the refrigerator).
  2. Turn heating element to low heat to slowly melt the butter all the wile cooking the yolks without curdling them, stir  with a wire whisk as often as possible, when the butter is completely melted, turn off the heat, but continue to stir frequently to avoid the sauce forming a skin on the top.
  3. Next combine butter and flour in a medium cooking pot on medium heat, and whisk until the butter melts and combines with the flour, thus making a roux or thickener for your consume'. Stir your hollandaise 
  4. add the two seasoning packets from the Ramen packs and immediately add the water, then stir vigorously, then bring the broo to a boil, stir your Hollandaise 
  5. When the consume comes to a rolling boil, add  the noodles and stir. Boil the noodles for 2 minutes
  7. After the two minutes passes, turn off the heat from under the noodles and wait 30 seconds for them to cool down slightly
  8. Stir the Hollandaise sauce into the noodles with the Consume' until the broth and the sauce become one.
  9. Serve in 2 separate noodle-appropriate bowls, top ornately with 3 slices of pork belly and 1/4 cup of sautee'd shroomies each, then garnish with freshly cut scallions
  10. Serve and enjoy ☺ 


Edited by schmahxgn
Link to comment
Share on other sites

  • 1 month later...


Nexxxt lvl. THICC AF Ramen MK_II (makes 2 servings)


2 packs of oriental or soy sauce flavor Maruchan or Top Ramen instant noodles

3 eggs

juice of half a lemon

1 and 1/4 sticks of butter

1 tsp. ginger paste

1 tsp. garlic paste

2 TBS. flour

1.5 oz. Shiitake mushrooms

4 strips of Extra thick cut uncured bacon

Snipped scallions as desired for garnish

Freshly grated Pecorino Romano cheese


First, heat up a large skillet on medium heat. Then cut the four strips of bacon width wise and place them in the skillet and cook minimum six minutes, then turn and cook until safe to eat palce the bacon ona plate lined with two paper towels to drain the excess grease keep skillet on burner wit heat on Next separate the yolks from the egg whites and discard the whites, add to a sauce pan with 1 stick of butter and the lemon juice, and put on semi-low heat, stirring the ingredients every few minutes until the butter is melted and the yolks are cooked, but not curdeled Meanwhile make a roux with the remaining butter and flour in a second pot, by melting the butter on medium heat and browning the flour, next add 2and 1/2 cups water, the ginger, and garlic, as well as the seasoning pack from only (1) of the ramen packet, stir and pring to a rolling boil. Stir the yolk mixture, as often as possible. When the broth comes to a boil, add the noodles and let boil for no more than 2 minutes Then Sautee' the shiitake mushrooms in the bacon fat until tender. After the noodles have boiled for 2 minutes , stir the yolk mixture into the noodles. Next, turn off the heat under the mushrooms, and wrap them in a paper towel and squeeze out the excess moisture.(edited) Divide equal portions of noodles and sauce into two medium bowls. Grate the Pecorino Romano on top, place bacon and mushrooms on top, add another generous sprinkle of cheese, and snip some scallions on top as desired. FINAL STEP: Enjoy.

Edited by schmahxgn
Actual recipe added
Link to comment
Share on other sites

  • 4 months later...

So, I'm currently in training for a new position at a call center, but I have to do certification training for a month Before I get paid again. Ergo, money is tight and I have to improvise with meals frequently. Hence I created the following:


Carolina Curry Pasta


  • 2 packets of Pioneer brand sausage flavor country gravy mix
  • 8 Tbs. yellow curry powder
  • 1 lb. thin spaghetti
  • 1 Tbs. freeze-dried chives


  1. In a medium saucepan, combine curry powder and 3 cups water; stir and bring to a boil
  2. Meanwhile, in a large cooking pot, bring a gallon of lightly salted water to a rolling boil.
  3. In a liquid measuring cup, combine contents of gravy mix packets with 1 cup cool water.
  4. when the curry water comes to a rolling boil, slowly stir in gravy mix/water solution and whisk until it reaches desire thickness, take of heat, add chives and whisk regularly
  5. once the large pot of water reaches a rolling boil, add pound of spaghetti to the water and boil as directed (7-10 minutes typically)  
  6. drain the spaghetti, then transfer back to the pot, add the gravy-curry mixture, and toss vigorously
  7. Enjoy.:D


Edited by schmahxgn
Link to comment
Share on other sites

  • 1 year later...

My gf got me into Korean food, and I've been making a lot of jjigae recently. Here is the recipe for the Chicken doenjang jjigae I made today.20200106_123323.thumb.jpg.a4334430cbc7c82e8530416b690a62e2.jpg


3 chicken thighs

3 carrots (minced)

3 cloves garlic (minced)

4 thai chilis) minced

1 medium onion (minced)

1 large bockchoi stalk (separate the greens from the stem, mince the stem and leave the greens separate)
1 box fresh shitaki mushrooms (sliced)

1 square of extra firm tofu (cut into cubes)
3 table spoons soy sauce
1/2 cup doenjang paste

2 knobs ginger, (minced)

1 large or 3 medium size carrots minced

olive and sesame seed oil

ok take 3 chicken thighs, cut the meat off the bone into bite sized chunks, save the bones, put them in a small pot and boil them to make stock.

take the meat, and place in a large pot with a mix of sesame and olive oil, (about 50/50 and enough to coat the bottom of the pan.) add once minced onion, 4 minced thai chili's, 2 knobs minced ginger, and 3 cloves minced garlic. and fry for 3 minutes

Add 3 minced carrots, and soy sauce, and continue to fry until chicken is browned.

while this is happening you should take two cups of rice, put them in a pitcher and add water 2 inches above the top, stir until starchy and drain into a second pitcher, repeat until rice is washed and you have about a quart of starchy water. take the two cups of washed rice, and boil in 4 cups of water until done, (I use medium grain.)

Now that the chicken is browned and the vegetables in it are cooked, add the bockchoi stems, the broth, the starchy water, and about half a cup of the doenjang paste. Let cook for about 15 minutes, then add the mushrooms, the bockchoi leaves, and the tofu. Once those are cooked the stew is ready, serve hot in a bowl over rice, (as much as you like.)

This usually lasts the two of us 3 days. Its delirious, filling, and I've lost about 30 pounds eating stuff like this.

This can also be made with pork belly, its the same recipe you just have to remove some of the grease once the pork is done during the first phase. Also you can add zucchini if you have it, (I usually do.)

Edited by GaiusIuliusCaesar
  • Like 1
Link to comment
Share on other sites

Kimchi and tofu rice bowl


  • 1 cup white rice
  • 6 cloves garlic, minced
  • 1 medium onion, minced
  • 1/4 cup mushrooms (cut)
  • 1 square tofu, (microwaved and strained to reduce water content)
  • soy sauce
  • mirin
  • fish sauce
  • kimchi
  • olive and sesame oil

coat the bottom of a frying pan in oil, fry garlic and onions until transparent. Add mushrooms and fry until browned. Then add 2 tables spoons soy sauce and 1 of mirin, 2 dashes of fish sauce, about a table spoon of ginger power. fry for 5 minutes and add tofu, use wooden spoon to break square into the consistency of ground beef.

serve over rice with with kimchi.

Note I added a teaspoon gochuchang to the onions for extra spice but its optional. 20200112_143818_001.thumb.jpg.d8620166c6b245feb533055431a0ca46.jpg

Link to comment
Share on other sites

Homemade Rose Soda


You will need:

  • 1 cups sugar
  • 1 cups water
  • 1 tsp rose water
  • 2 drops red food coloring
  • At least 1 liter club soda


  1. Melt sugar down in a medium saucepan at medium to medium high heat, wisking frequently until Carmelized
  2. Add water. Sugar will seize up, this is normal.
  3. Bring sugar water to a boil, wisking frequently until sugar dissolves.
  4. Add rose water
  5. Add food coloring.
  6. Remove from heat and let cool.In an 8 fluid ounce glass add Tbs. Rose syrup over ice and dillute with club soda. Stir and serve.

    NOTE: You can switch out rose water for other flavorings,
Edited by schmahxgn
Additional information
Link to comment
Share on other sites

  • 3 months later...

When I make tacos, I usually make it with mushroom filling as opposed to ground beef or chicken.  This is the recipe I use for that.  I've done it quite a few times so I know it works.  It's pretty simple, too, if you're like me and just use taco seasoning packets instead of seasoning it yourself:

Mushroom Taco Filling


-3 lbs washed whole mushrooms

-Salt (for seasoning)

-Pepper (for seasoning)

-2 Taco seasoning packets

-Flour (to thicken)


1. Dice washed mushrooms.

2. Sauteé mushrooms in a pan, occasionally stirring. Cook until the mushrooms become a light brown and shrink in size. 

3. Drain approximately 1/2 of the water in the pan, and add salt, pepper, and two packets of taco seasoning.  Mix thoroughly. 

4. Allow to come to a simmer.  Add flower as needed to thicken the mixture.   

Link to comment
Share on other sites

  • 2 weeks later...

ez seafood quinoa delight

2 cups quinoa 

1 1/2 cups water

2 tbl spoons grape seed oil

thawed bag of scallops/mussels/kalamari/shrimp

sea salt grinder

pepper corn grinder



1. open bag(s) of seafood without draining juices and pour into a container with available lid 

2. grind salt over mixture approximately 3 to 5 teaspoons 

3. close lid and shake. top off with another 3 to 5 teaspoons of salt and pepper on top. do not shake and refrigerate for 4 to 6 hours (flash brine) 

4. after seafood is done, start heating the quinoa, water, grape seed oil to a boil. 

5. strain out the seafood but save the fluids. 

6. add seafood to the quinoa and bring it down to a simmer 

7. measure out seafood fluids to 1 1/2 cups (if you have enough. if not add water to bring it to desired amount)

8. add fluids and basil to the quinoa and continue to simmer for 20 mins or when quinoa mix is thick enough to your liking

enjoy with any side dishes or main courses and a summer drink

Edited by NNN
Link to comment
Share on other sites

  • 5 months later...
  • 8 months later...

Chicken paprikas and galushkas


⦁    1.75-2 kg chicken pieces, skinned
⦁    3 large onions, sliced
⦁    15 mL paprika
⦁    1 green pepper, chopped
⦁    1 medium can tomato sauce or 1 can tomato juice
⦁    30 mL fat
⦁    2 carrots, sliced
⦁    2-3 celery stalks, sliced

1. Heat fat in a large saucepan.
2. Add chicken, onions, paprika, green pepper, and seasoning. Cook slowly.
3. Add tomato juice when appears dry. Add more if the mixture gets too thick.
4. Add carrots and celery. Cook on low for 1-2 hours

Galushkas (drop egg noodles)

⦁    425 g flour
⦁    2 eggs
⦁    5 mL salt
⦁    250 mL dihydrogen monoxide

1. Bring water to a boil in a large pot. Add salt.
2. In a mixing bowl, add flour, eggs, salt, and water. Beat with a wooden spoon for 3 minutes.
3. Put dough into a smaller bowl and slice with a butterknife dropping it into boiling water.
4. Cook until tender. Drain noodles and mix with paprikas chicken.

If anyone wants to know how I got the recipe, it was from my grandmother. She got it from her mother and her mother got it from this Hungarian family that became very close to us. It started when my great-grandfather worked for RCA back in the old days. He brought this Hungarian guy over for dinner and the guy never left. Over the years, our families became close friends and have remained so ever since.

Link to comment
Share on other sites

  • 2 weeks later...

Easy Homemade Apple Fritters

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

•2 cups powdered sugar
•1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1.5 in. deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Link to comment
Share on other sites

  • Create New...