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 Dreamnorn   |
Are you a cook or baker that needs a good recipe, but is indecisive? Do you want to make a colonary masterpiece for something, but you aren't sure what to make? If the answer to either of these questions is "yes," then you're in the right place.  This is the place to post up recipes you enjoy, to ask for a recipe suggestion, or to reccomend a recipe for those who might need it.  If you want to make a sweet, chocolatey cookie, here's a recipe which I use to bake these cookies weekly:Chocolate Crinkle Cookies Ingredients needed: 1/2 cup of confectioners (powdered) suger One-and-2/3 cups of all-purpose flour 1/2 cup of unsweetened cocoa powder One-and-a-1/2 teaspoons of baking powder 1/2 cup (or one stick) of butter, room temperature One-and-a-1/4 cups of sugar 2 large eggs 1/2 teaspoon of vanilla extract Tools needed: Measuring cups and spoons 2 baking sheets 2 medium and 1 large mixing bowls A wooden spoon An electic mixer A rubber spatula A tablespoon Oven mitts A cooling rack A metal spatula 1. Preheat the oven to 350 degrees Fahrenheit. Grease the two baking sheets with butter or cover the inside with aluminum foil. 2. Put the confectioners sugar into one of the medium bowls and set aside. 3. In the other medium bowl, using the wooden spoon, stir together the flour, cocoa, and baking powder. 4. In the large bowl, using the electric mixer on medium speed, beat the butter and the sugar undil creamy. Turn off the mixer and scrape down the bowl with the rubber spatula. 5. Add one egg and beat on medium speed until blended. Add the other egg and the vanilla and beat until blended. 6. Turn off the mixer and add the flour mixture (bit by bit, if nessesary). Mix on low speed just until blended. 7. Using the tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off of the spoon into the palm of your other hand. Roll the dough into a ball. 8. Roll the ball in the confectioners sugar until covered. Place the balls on the prepared baking sheet. Repeat, placing the balls about 2 inches apart. 9. When one baking sheet is full, put it in the oven and bake for 10 to 12 minutes, or until it looks cracked and puffed on the top. 10. Remove the baking sheet from the oven and set it on the cooling rack for 15 minutes. 11. Move the cookies onto the rack and let them cool completely. Repeat with the rest of the cookies. Chocolate Crinkle Cookies are my favorite! Mmm... speaking of which... *heads to the oven* Feel free to post up your favorite recipes, to ask for a recipe suggestion, or to give a suggestion. For all you cooks and bakers out there, I wish you happy baking (or cooking). Hawksight  |
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 Tea Queen Laura Administrator  |
Burnt Toast avec Marmite Ingredients: Bread, Marmite. Directions: First, burn the toast - then spread with butter and Marmite. Mmmmmmm!! Delicious. |
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 Anduin |
I can't cook, but here's a random recipe that makes a lot of food and is easy and good. X3 Chicken Alfredo Casserole 1 roasted chicken (skinned and deboned) 1 jar Alfredo sauce 1/2 jar Alfredo milk 7 medium potatoes (peeled and sliced about 1/4 inch thick) 1 (3 cup) bag of shredded cheese 1. Preheat oven to 400F 2. Mix Alfredo sauce and milk together 3. In a 9x13in baking dish, coat bottom with a little sauce, then add a layer of potatoes, sauce, cheese, sauce, and chicken. Repeat layers and end with potatoes and last of sauce. 4. Cover with foil and bake for 45 minutes. Remove foil, add last of cheese, and bake for 25 more minutes. |
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 christine |
this is one of my favorites, super good and beautiful. it makes a good date food. it's kind of an original recipe and i've tinkered with it a lot so it fits my taste, so feel free to change it for you. just for the record, this is thai curry, not indian curry. pineapple shrimp curry  serves 2 one whole pineapple about 1/2 lb of shrimp (pre cooked, pre shelled) one 12-oz can unsweetened coconut milk 1 m bell pepper(different colors are prettier) 1/2 medium onion panang or green curry paste (you can get this at any asian market) thai basil (not the american kind. also found really cheap at asian markets) sugar salt pepper lime for garnish rice (long grain is best, but any will do) start the rice in boiling water. ratio for rice- twice as much water as rice. therefore, half a cup of rice takes a cup of water. you'll probably need about half a cup of dry rice- rice quadruples in volume when cooked (half cup becomes 2 cups) so judge accordingly. preheat oven to 350 degrees. cut pineapple in half long wise, and scoop out the core. cut out pineapple flesh and chunk, leaving about a 1" rim of flesh. the goal is to get two pineapple "bowls" with the green leafy bits at the top. cover the leafy bits completely with tin foil- they're going into the oven. chunk bell peppers and onions. you can substitute or add whatever veggies you like, but i've found simple peppers and onions are good. sautee in a large skillet with a little bit of sesame or peanut oil and salt until veggies start to get tender. you want to sweat them, not burn or sear them, use medium heat! add coconut milk and stir so it's creamy and liquid. curry- green curry has a stronger spice flavor, panang curry is lighter and sweeter. i love them both, and they both work in this recipe. feel free to experiment. either way, though, add your curry at this point. pay NO attention to the directions on the tube/can/whatever... add one TEASPOON at a time to taste. a tsp can make the difference between perfect and too strong, so go slow and stir it well. add sugar, salt and pepper to taste- you may or may not want it sweet, i personally like sugar in my curry. add the shrimp, pineapple, and any pineapple juice from cutting and simmer just until shrimp is almost tender. take off heat. place pineapple bowls on a cookie sheet (cover the sheet with foil first if you're afraid of messes) fluff rice with fork and divide evenly between the two pineapple bowls, packing with back of fork. pour curry over rice into pineapple bowl. lay thai basil leaves over top of curry and bowl- they have a strong licorice flavor that's really nice. finish in the oven for 10-15 mins until pineapple is a bit squishy, but not falling apart. check often because if you cook the pineapple too long it will fall apart. if you're afraid of this cook the pineapples in high walled bread pans. spoon any extra curry over finished pinapple bowls and garnish with more thai basil and a lime wedge. enjoy! I wanna be your lover, Lipstick my name across your mirror. Blood red with flaked gunshot glitter |
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Tea Queen Laura Administrator |
Ooh, that looks so tasty... I'd feel reluctant to eat it though, because it's presentation is amazing - it looks like it should belong in a art exhibition as an oil painting, or mounted on the wall above the mantlepiece.  Could you and your boyfriend come and mess around with the food in my fridge? I can't cook properly to save my life - microwaves and toasters are the extent of my culinary expertise.  |
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 ChiChi234 |
This is a recipe my mom made up on the fly. It's really good, and it's really easy to make.. Italian Potatoes Need: one regular potato Italian Dressing A square pan That's it! Do: Preheat oven to 375 Farenheit Chop potato into bite size chunks Put the chunks into a big zipper bag Pour in 1/4 to 1/2 cup Italian dressing, depending on how flavorful you want it Spray the pan with Pam or other nonstick spray that can be used for baking Pour the potato chunks into the pan, EVENLY. No piled-up potatoes. Bake them for 20 minutes. Enjoy! Eem Angry! Eem hit next poster! |
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christine |
lol sure. i have a ton of recipes- mostly italian and asian- so if people like them i'll post more (when i get home from work that is!) oh here's another really really simple one: antipasto salad serves 2 1 large tomato, ripe 1/2 cucumber, peeled 1 4oz thing of artichoke hearts good balsalmic vinegar extra virgin olive oil salt cheese of choice (i like a good feta or a sharp sheep or goat cheese... more on cheese later) cut cucumber and tomato to roughly equal size pieces. add artichoke hearts and salt. drizzle olive oil and balsalmic vinegar over top- crumble or chunk cheese over it liberally. cheese- if you live by a whole foods they have cheese for $3 (in the US) and you can try lots of different chunks of seasonal cheeses for really cheap- all under $3. stop eating bad cheese! olive oil- never use an extra virgin for cooking or a regular pressed for raw eating . extra virgin is very delicate and flavorful but has a low smoking point. regular pressings don't taste as good but are much better for cooking. i'm an olive oil snob.I wanna be your lover, Lipstick my name across your mirror. Blood red with flaked gunshot glitter |
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Dreamnorn |
This delicious dessert is a tropical treat! Your BF and you might like it, Laura. It's quick, easy, and tasty! Tropical Yogurt Parfaits Ingredients: -2 cups of custard-style vanilla yogurt (low-fat or nonfat) -1 small can of mandarin oranges, drained. -1 cup of crispy rice breakfast cereal, any brand. -1 small can of crushed pineapple. Items: Measuring cups Two drinking glasses Two tablespoons/dessert spoons Add about 1/2 cup of yogurt into each of the two tall glasses. Top with mandarin orange slices and a spoonful or two of crispy rice and crushed pineapple. Add another 1/2 cup of yogurt into each of the glasses and top each with the rest of the rice cereal and the fruit. Enjoy this dessert! Hawksight |
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christine |
sorry i'm a thread hog, i've really been on a cooking kick lately and trying all sorts of things. here's one i came up with today. sorry i don't have really exact amounts- i do stuff to taste. vermicelli with tomato lemon-butter sauce serves 1 2 oz vermicelli pasta about 1tbsp olive oil about 2 tbsp butter half a lemon cream garlic cherry tomatoes basil salt pepper suggested: italian meat (i used capricola, it worked well, prosciutto is another good one) beans (i used garbanzo) anything else that sounds good (maybe asparagus, artichoke hearts, zuchini, whatever) crush and peel garlic, smash a little but leave whole. pour small amount of olive oil into a hot skillet and add garlic. cook SLOWLY over medium-low heat! do not burn or toast. goal is to "kiss" oil with fresh garlic flavor. if you don't like garlic, skip this. to oil with garlic over medium low-heat add about 1/2 cup halved cherry tomatoes, salt and pepper. toss and add butter until color is creamy. cook SLOWLY! butter burns. keep heat medium-low. add any other ingredients (meat, beans, veggies) as well as seasonings and toss. squeeze half a lemon into sauce, and add a splash of cream to taste. simmer covered on medium low heat until sauce begins to thicken and tomatoes are squishy. salt and pepper to taste, finish with a tad bit more butter if you're feeling opulent. serve over al dente vermicelli or similar thin noodles. I wanna be your lover, Lipstick my name across your mirror. Blood red with flaked gunshot glitter |
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 Malkin Manager |
This is how I have been making stew for my family, but I think I've been doing it a bit wrong. Any suggestions? (They only grizzle about the amount of sauce, so I must be doing something right!) Clear away the kitchen and wash your hands. (You would be amazed how often I have to remind my older brother of this.) Brown onion and garlic together in a big pot, on about 2'oclock. Put rice on in microwave to cook. Scrape onion and garlic out into a big bowl. Heat pan to a higher degree (I use the 'six oclock' setting) and begin chopping potatoes into the bowl. Put the meat on (1-2kg of beef bits) and cook. Try to sear it, if you can. (That's fancy cooking-speak for when the meat goes brown after it goes grey). Peel and chop some carrots into rounds, and fill the bowl with potatoes and carrots. Put vegetables into the meat, and add tomato paste and vegemite to taste. (I find that half a jar of tomato paste and 2-3 teaspoons of vegemite works well). Put a lot of water in until it just covers the veggies and stir well. I think I go wrong here, because I always have to try to thicken it up again with cornflour at the end. Heat until veggies are soft. While the veggies are softening, chop up and cook some green beans separately. My TCR Norns |
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Dreamnorn |
Might I suggest making the water go about halfway to the top and then add 1/4 or a 1/3 cup of cornflour in? I think it's worth looking into if you want the stew to be nice and thick like I do. Hawksight |
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christine |
just add less water in silly do you cook it covered or uncovered?I wanna be your lover, Lipstick my name across your mirror. Blood red with flaked gunshot glitter |
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Malkin Manager |
Usually covered... I tend to belong to the school of 'cook the vegetables until you're *sure* they're dead', lol. How little water do you reckon I could get away with? Would the spuds still cook alright (slightly-larger-than-fist-size spuds cut in 12ths)? Now for a recipe: Pasta and kidney bean salad. Slightly posh comfort food, aka I have a lot of leftover bits and pieces in my fridge.: Cook pasta and hardboil some eggs, add one tin of drained, washed kidney beans. (I like kidney beans, but if you don't, try tuna instead, or just have eggs.) refresh the hardboiled eggs in cold water and peel and chop when they're cool enough. add cut up, pre-cooked green beans. mix a small quantity of mild seedy mustard and vinegar together and mix all together. Warm gently in microwave. My TCR Norns |
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 Ilaezha |
These are *really* good, and don't think I made up the recipes. I got these from my Redwall cookbook :October Ale 2 cups ginger beer or ginger ale 1 cup grape juice 1 teaspoon of sugar (omit if using ginger ale) Combine all the ingredients and served chilled! That's it! I've had it lots of times, it's a really tasty drink. Loamhedge Legacy Nutbread 2 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons salt 1/4 teaspoon cayenne pepper, or to taste 1/4 cup (half a stick) of unsalted butter, cubed 2/3 cup milk 1 cup chopped pecans 1. Preheat oven to 425 F. In a bowl, stir together the flour, baking powder, salt, and cayenne pepper. Add the butter and rub it into the flour with your fingers (alternatively, pulse the dry ingredents and butter in a food processor) until the mixture resembles coarse crumbs. 2. Stir in the milk and 2/3 cup of pecans. Knead lightly to form a dough. 3. Turn the dough onto an ungresed baking sheet and pat it lightly into an eight-inch square. Use a knife to mark the dough in to 16 squares, cutting only partway down. Press the remaining1/3 cup of nuts firmly down into the top of the dough. 4. Bake until firm and golden, 22 to 24 minutes. Let cool for a few minutes, then break into squares and serve. |
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Malkin Manager |
I love it when there are recipes in a novel that you can take out and make yourself. Your drink recipe reminds me of one of my favourite mocktails (mock coctails). It's called a "Drought Breaker" and it's ginger ale (or ginger beer, whichever is the 'dry' one, I guess) sweetened with lime cordial. Not lime juice, lime cordial. Some people put angostura bitters in there as well, but I'm not keen on it, and besides it's not easy to come across for everyone. My TCR Norns |
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 Megan |
This is off a website and is one of my favourite chocolate cake recipes to use. Okay, I know it's not my own recipe, but I never write mine down. Perhaps I should write mine down and stick them on here Triple Chocolate Cake Tips:For those who can never get enough chocolate, a chocolate cake is frosted with an easy chocolate buttercream, then finished with a dark chocolate glaze. Everything can be made with a hand-held electric mixer, if you have a powerful one. You'll need two round layer cake pans nine inches in diameter; they MUST be two inches tall (there's too much batter for pans that are only 1-1/2" high). A great cake for a party! Cake: 5 squares (5 ozs.) unsweetened chocolate, chopped 1/2 c. (1 stick) unsalted butter, cut into pieces 2-1/4 c. sifted cake flour 2-1/4 c. sugar 1-3/4 tsp. baking soda 1/8 tsp. salt 1 c. buttermilk 3/4 c. water 3 eggs, graded "large" 2 tsp. vanilla Light Chocolate Frosting: 1/2 c. (1 stick) unsalted butter, softened Pinch salt 3-2/3 c. sifted confectioners' sugar 1/3 c. sifted or strained nonalkalized (not Dutch process) unsweetened cocoa powder 4 to 5 Tbsp. milk 2 tsp. vanilla Chocolate Glaze: 3 squares (3 ozs.) unsweetened chocolate, chopped 5 Tbsp. unsalted butter, cut into pieces Pinch salt 1-3/4 c. sifted confectioners' sugar 4 to 5 Tbsp. hot water 1 tsp. vanilla For Cake: Grease bottoms of two nine inch layer cake pans (pans MUST be two inches deep) with solid vegetable shortening. Line pan bottoms with wax paper cut to fit; then grease and lightly flour both pans (the sides, too), knocking out any excess flour. Set aside. In small heatproof bowl set over simmering water on low heat (water should not touch bottom of bowl), melt chopped chocolate and butter, stirring often just until smooth. Remove from heat and hot water; cool at least 15 minutes, stirring occasionally. Adjust oven rack to center of oven; preheat oven to 350'F. Into large bowl, sift cake flour, sugar, baking soda, and salt. Add chocolate mixture (which may still be slightly warm), buttermilk, water, eggs, and vanilla. With hand-held electric mixer, beat at lowest speed for thirty seconds. Scrape bowl and beater(s) with rubber spatula. Beat batter at medium speed for one minute. Divide batter evenly among pans and spread level. Bake in preheated oven for 25 to 35 minutes, until toothpick inserted in center emerges with only a few moist crumbs clinging to it. Do not overbake. Cool 10 minutes, then loosen cakes gently from sides of pans. Invert onto cooling racks; gently peel off wax paper on bottoms. Re-invert and cool layers completely, right side up. For Light Chocolate Frosting: In large bowl, combine softened butter and salt. With powerful hand-held electric mixer, beat until well-mixed. Gradually add about half of confectioners' sugar and 2 Tbsp. milk (reserve remainder). Beat at low speed to mix, then at medium speed until fluffy. Beat in cocoa. Add remaining sugar and enough milk to make a good spreading consistency, then add vanilla. Increase speed to high; beat until fluffy and well-blended. Frost cooled cake, making frosting on top and sides as smooth as possible. Chill frosted cake, uncovered, at least 30 minutes before applying glaze. For Glaze: In small heatproof bowl set over simmering water on low heat (water should not touch bottom of bowl), combine chopped chocolate, butter, and salt. Stir often until smooth. Remove from heat and hot water. Add confectioners' sugar and 2 Tbsp. hot water (reserve remainder); whisk well to combine. Gradually add enough of the remaining hot water to acieve a thick glaze consistency. Whisk in vanilla.Let stand at room temperature 10-15 minutes, whisking occasionally, to cool and thicken slightly. Slowly pour glaze onto top center of chilled cake. Working quickly, smooth glaze onto cake sides first (an offset spatula is a big help here), then smooth glaze evenly over cake top. Try not to work over the glaze too much; it won't look as smooth if you do (it'll still taste great, though). Return cake to refrigerator. When glaze is set, wrap cake airtight. Store in refrigerator. If possible, let stand at cool room temperature 15-20 minutes before serving. Slice with a large, sharp, heavy knife (I use one with serrated edges, but a straight edge might work better for some people). 12-16 servings |
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 Wup |
^Oooh, sounds good. This sounds disgusting, but it's awesome. The Best English Muffin Pizzas Ever Ingredients: English Muffins Tomato Sauce Ham Lunchmeat Honey Mustard Pineapple Make your english muffin pizzas as you normally would, but don't put any cheese on it. When they're done, spread some honey mustard on it. Then put on some ham and pineapple, and you're done! ps. I haven't played Monster Raannnrrrnnchhdoggy |
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Dreamnorn |
:O Whacky sounding recipe, EvilSpirit, but it was surprisingly good. O.o I like it. Anyhow, here's a recipe that's delicious for those that like peanut butter and chocolate: Peanut Butter Kiss Cookies: ((Makes about 25 cookies)) Ingredients: 1-and-1/4 cups of peanut butter, room teperature. 2/3 cup of brown sugar, firmly packed. 1 large egg. 1 teaspoon of vanilla extract. 1/2 cup of all-purpose flour. 25 chocolate kisses, foil removed. First you preheat the oven to 350F and grease the baking sheet with butter. Next, in a large bowl, using the electric mixer on medium speed, beat the peanut butter and brown sugar until blended. Turn off the mixer and scrape down the bowl with the rubber spatula. Then you add the egg and vanilla and beat on medium speed until blended. Turn off the mixer and add in the flour. Beat on slow speed until just blended. After that, use a tablespoon to scoop up a rounded spoonful of the dough. Scrape the dough off of the spoon into your hand and roll it into a ball. Next, place thke balls on the prepared baking sheet. Repeat, placing the balls about 1-and-1/2 inches apart. Now it's time to start baking! Put the baking sheet in the oven and bake the cookies for 10 to 12 minutes, until they're puffed and dry looking on top. Take them out of the oven and set the cookie sheet on the cooling rack. Immediately, place an unwrapped chocolate kiss (point facing up) in the center of each cookie. Press down slightly to sink the kiss into the cookie. Let the cookies cool on the baking sheet for 10 minutes. Last, but not least, move the cookies onto the rack with a metal spatula and let them cool completely. Enjoy! Hawksight |
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Wup |
Sounds really good. Glad you liked mine.ps. I haven't played Monster Raannnrrrnnchhdoggy |
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Dreamnorn |
Thanks. I was really hungry that afternoon, so checked this place (where else?), and those pizzas sounded really crazy and really tasty. Anyway, I had the ingredients, took time to bake it, and hunger-be-gone! *poofing sound played here*Hawksight |
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ChiChi234 |
This is a great cake for birthday parties or other celebrations. BLACK FOREST CAKE 1 1/2 cup egg whites (about ten) 1/2 teaspoon salt 2 1/2 cups sugar 3 cups whipping cream 2 cups finely chopped toasted almonds 5 one-ounce squares semi-sweet chocolate Beat egg whites with salt until they stand in peaks. Add 1 1/2 cups of sugar gradually and continue to beat untill stiff. Make 3 layers on 9-inch circles of waxed paper on brown paper placed on a baking sheet. Bake at 250 degrees for 2 1/2 hours. Cool. Melt 4 of the chocolate squares and spread on cooled layers. Let stand until chocolate is firm. Beat whipping cream until thickened. Continue beating, adding remaining cup of sugar. Gently fold in the almonds. Frost tops of layers with whipped cream. Shave the last chocolate square and sprinkle over top of cake. Keep chilled until serving time. Eem Angry! Eem hit next poster! |
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Malkin Manager |
If you've made a tomato-based pasta sauce, and it's turned out too acid to the taste, how do you fix it? (Besides melting cheese all over the top) My TCR Norns |
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Dreamnorn |
Does it have mushrooms in it. Mushrooms usually help on that sort of genre of sauce problem. ^_^ |
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Malkin Manager |
No, it didn't. We ate it anyway, smothered with melty cheddar... mmm... but I'll keep the mushrooms idea for future reference, thanks! My TCR Norns |
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 KC11 |
Here's a good recipie I made up: Alpherdo/Ranch Dressing Mac in Cheese Ingredients: Easy Mac Alpherdo sauce Ranch Dressing Milk Instructions: Make easy mac using milk in place of water. Take out, add the Easy mac cheese. Then add a small bit of alphredo sauce and a lot of ranch dressing. Enjoy. Do not upset the ugly worm, lest it be a dragon in disguise. (>oo)> |
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Malkin Manager |
Is soy sauce an acceptable substitute for Worcester sauce?? My TCR Norns |
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Dreamnorn |
I asked my mom: she said it depends on the recipe. What are you thinking of using soy sauce for instead of Worcester sauce? Btw, here's a good Chili Dog recipe... World's Greatest Chili Dog Ingredients: ½ lb. ground beef ½ c. chopped onions ½ c. chopped peppers ½ c. chopped mushrooms 1 T. Worcestershire 1 large can crushed tomatoes 8 oz. BBQ sauce 1 tsp. chili powder 1 tsp. cumin 1 tsp. oregano 1 large can red kidney beans 1 pack of hot dogs Rolls (optional) Cheese What to do: 1. Brown the beef. 2. Add the onions, peppers, and mushrooms. Brown them lightly. 3. Add the Worcestershire, tomatoes, and BBQ sauce. 4. Let the chili-in-progress simmer for half an hour. 5. Add the chili powder, cumin, oregano, and the kidney beans. 6. Let the chili simmer for an hour. 7. Add the pack of Hot Dogs. 8. Cook it for 15 minutes in sauce. 9. Near when the Hot Dogs are done, toast the rolls. If you want, set out some grated cheese to put on top of the Hot Dogs. 10. When they’re done, but a Hot Dog on each toasted roll with some chili. Put on some grated cheese, if you want. 11. Enjoy! Hawksight |
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Malkin Manager |
It was for.. don't laugh.. beef stewed in beer. It tasted alright, but not quite strong? We don't use Wooster often anyway in our cooking. Maybe next time I'll put some Vegemite in. XD Beef and Beer 2 onions 2 garlic cloves 1 kilo beef mince (must remember to try some time with beef bits) some bacon, if available 2 T soy sauce/Wooster 1 T golden syrup 1 T brown sugar 1 bottle beer (fresh or flat, doesn't matter) (approx 375 mL) 2 sticks celery chopped and 1/4 small cabbage shredded salt to taste brown onions and garlic, then fry beef. put all other ingredients in, mix, then cover and let simmer until vegies cooked. Serve with potatoes and carrots. If any of the under-legal-drinking-age-people want to try this one at home, please just talk with your parents first - they might get shocked that you want to cook with beer. All the alcohol gets boiled off anyway, so as long as you don't go 'one for me, one for the pot', you should be alright. My TCR Norns |
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Dreamnorn |
My dad would like to taste that, if we had any beer.  |
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Malkin Manager |
Maybe only have one stick of celery - I tried it with two last time I cooked it and it overpowered the sauce a bit (ie. it tasted like a celery sauce). Oh, and fry the bacon with the onion first. I'm still experimenting with this recipe to make it taste good to my family. The beer must flavour it subtly - out of my family, only my dad had any idea that beer was in it, and that was because I asked him for permission to use his. (When my little bro found out, he was all shocked, horrified and stuff... my mum was surprised, but was okay with it... I asked her what she'd thought was in the sauce, and she just shrugged.) One of our latest discoveries: a can of (drained) brown lentils adds a whole new dimension to pumpkin soup. mmm... Pasta with Tomato and Bacon: 500 g uncooked pasta 3 rashers bacon or a quantity of ham, diced 2 cloves garlic, chopped 1 jar pasta sauce (or a can of tomatoes and some tomato paste and water) any vegetables you can scrape together, chopped finely - I used lots of celery, some carrot, green beans and black olives. Put pasta on to cook, cut up your veggies. When pasta is cooked, drain it and put the lid over the pasta to cover it. Fry the bacon or ham and the garlic together. Add in the pasta sauce and veggies, cook until veggies are done. Stir in the pasta. This is also a trick you can use if you were planning to serve leftover pasta sauces, but the "mice" (read as: brothers) have gotten into it and there isn't as much leftover sauce as you were thinking there was. My TCR Norns |
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 LoverIan |
As malkin said earlier, someone had to revive this thread, and I want to do that! I have some ideas for recipes, also, my mom has a cook book for sushi, so, if anyone needs good sushi recipes, ask me! Here is a great recipe: What you need: 1 packet of ramen (I pick chicken flavor) 1 random type of meat, (I picked left over salmon, which I LOVE) A few veggies for taste, like baby carrots, lettuce, tomatos, etc. Cheese (I choose mozerella and or string cheese) Boil the water (Any setting will do, depends on when you need it, I turn it to HI) Add ramen Flavor added Now, you can add the veggies (This step can be done with or before the flavoring) Boil for a while Now, a while before it is done cooking, add some of your chosen meat In the end, put the ramen in the bowl, and, you can add a garnish, but, don't forget the cheese! That's my ultimate ramen recipe! beep |
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 Officer-1BDI |
This is the best variant of "Rice Krispies treat" I have ever had. The only reason I don't make it for myself is because I do not own a double-broiler for chocolate-melting purposes.  Oh, and directions are courtesy of my lovely mum, who I believe got the recipe from my (paternal) grandmother. Chocolate Scotcharoos Ingredients 1 c. sugar 1 c. light Karo syrup 1 c. peanut butter 6 c. Rice Krispies 1 (6 oz.) pkg. chocolate chips 1 (6 oz.) pkg. butterscotch chips Directions Cook sugar and syrup in 3 quart saucepan over medium heat until mixture boils. Remove from heat; stir in peanut butter. Mix in Rice Krispies. Press into 9"x13" pan. Let harden. Melt in double boiler both packages of chips. Stir to blend. Spread over Krispie mixture. Chill 5 minutes until top is firm. Cut in squares. You have to be honest with yourself when you are writing. If that leads to somewhere unexpected then perhaps you really needed to go there. -- Jim Adkins |
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 rainbowcat1 |
I had a fantastic sandwich yesterday that was created by my friend and modified by my sister. Fried Salami Sandwiches Ingredients: A few slices of hard salami Sliced cheese of your choice (I like provalone or asiago) Two slices of bread A little bit of pesto Some butter (as you can tell we aren't that into measuring) First, fry the salami in a pan until it starts getting a little crisp on the edges. Then, assemble a sandwich with the salami, cheese, and pesto spread on like you might spread mayo or mustard. Then, close the sandwich up and spread butter on top. Place butter side down in a frying pan or griddle. Spread butter on the side of the bread that is now facing up. Cook on medium heat, flipping as desired, until the bread is golden brown and the cheese is starting to melt. Cut in half diagonally, and enjoy! "Everything you can imagine is real" ~Pablo Picasso  |
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 xan |
My recipe recommendation is to add cumin to everything |
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 EmergencyTowel |
One of my favorites is the pizza wrap. I like it since I never do any real cooking. Just get a tortilla wrap,pour pizza sauce on it,add shreeded cheese,throw it in the microwave for a minute and,bang! food! In my nerd cave, nobody can hear you scream. Feed my pets: Shroomy and Glow! |
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LoverIan |
Hurray, yay me, I revived the thread! ^Agent rock, I do something similar.... Yet, I use Nann bread (spelling?), it is SO good! beep |
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