ohh man, deffinetly need a sub-forum for this, i have some amazing recipes

Paparick's FIRE AT BOTH ENDS Chili

2 lbs lean hamburger
2 cans of red kidney beans
1 finely chopped white onion
1 finely chopped jalapeno pepper
1 tblsp chili powder
1 tblsp garlic powder
1 tblsp crushed and dried chilis


Drain off excess fat from hamburger, mix in remaining ingredients, let it simmer for 24 hours.

GG name. May try this next time I wanna get rid of my tonsils

THIS IS AWESOME!!! I'M A BEGINNER COOK SO THIS IS AMAZINGLY HELPFUL

yes love to eat :]

RUSSET MASHED POTATOES WITH GARLIC
4-5 large russet potatoes
1 1/2 sticks of unsalted butter
1 8oz Philly cream cheese
4 cloves of garlic, minced
salt and pepper to taste

On low heat, take 2 tablespoons of the butter and on low heat melt with the garlic. Keep it on low heat until the potatoes are done. (You will want the garlic to be soft so it incorporates into the potatoes easily) Peel and cut potatoes in to equal sized cubes. Cover with cold water.
Cook the potatoes over medium heat until they are fork tender (to avoid lumps, it is best to make sure they are all the same size). Do not overcook or they will be mushy.

Drain the potatoes and return them to the pot on heat to remove excess water content.
Using a potato masher add the rest of the butter, the cream cheese and smash together.

Using a mixer, add the melted butter and garlic while whipping the potatoes. You do not need gravy for this dish (Unless you want it of course!)

Salt and Pepper to Taste!

If you are not eating them right away, add a dab of butter to the top and keep in the over on low heat.

I've been doing professional cooking for 9 years now. At the moment im a sous-chef at a good reputation restaurant in my town. My station on the line is meat/fish.

Here's one of my favorite..

Bouillabaise with rouille crouton.

For the soup:
-1 onion
-1 small leek
-1 fennel bulb
-1 red pepper
-3 or 4 gloves of garlic
-2 or 3 italian fresh tomatoes or canned ones.
-250 ml of white wine
-touch of pernod or pastis
-Fish stock
-Fresh hyme
-Bay leaves
-Saffran (the real stuff)
-Salt/pepper
-Cayenne pepper

Cut every vegetables into nice even cubes, roast them in a pot with olive oil (don't add the tomatoes yet), until you get a small coloration.
Add the tomatoes , white wine, thyme, 1 or 2 bay leaves, fish stock, add enough so it looks like a soup.. Let it simmer for about 30 min or until the veggies are cooked.
Finish it off with a pinch of saffran and pernod if you have some.Put salt, pepper and cayenne to taste. Set that aside.

For the rouille :

4 egg yolks
3 table spoon of tomato paste
5 gloves of garlic
500 ml of olive oil
1 table spoon of dijon mustard
Touch of water

-Add the yolks, tomato paste , garilc and mustard in a food processor. Start it and gently add the oil, gradually (it's like making a mayonnaise)
If it's too thick, add a little water.

Final:

When all of that is done, pick whatever fresh fish and sea food you got (Cod, salmon, trout, haddock, halibut.... shrimp, calamari... etc etc)
Cut the fish in small portions ( 2 oz)
Put the fish in your soup (make sure theres enough stock, and enough room so the fish can cook evenly), put a lid on, and boil for about 3-4 min, or until theyre cooked
Serve with generously garnished rouille crouton on top
Enjoy.

Mushrooms Sauteed with Garlic Butter

Ingredients:

• 3 Tablespoons butter, unsalted
• 1 Tablespoon garlic, minced
• 1/2 Teaspoon salt
• 1/4 Teaspoon fresh ground black pepper
• 3/4-1 Pound small white mushrooms, cut in half
• 2 Tablespoons flat-leaf parsley, chopped

Preparation:

Melt butter in a skillet over low heat. Add garlic, salt and pepper and cook for about 1 minute.* Add mushrooms and toss with the garlic butter to coat. Cover the pan and cook for 10-12 minutes, stirring occasionally. Just before serving, toss with parsley.

*It is very important that you do not burn garlic. It will ruin your entire dish. If you are ever cooking with garlic and it burns, throw it out and start over.

ENJOY!