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#31 User is offline   sammy-45 

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Posted 09 July 2010 - 08:03 PM

I don't want pictures of that I want samples!!!!

So since it is summer I have a kinda simple-ish cold summer salad for you.
1 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon garlic powder

Mix all that in a small bowl.

for the rest make 1 normal sized box of pasta. Curly or spiral works really well.

In a big bowl mix in Roman lettuce, bell pepper, onions, broccoli, cauliflower, celery, tomatoes, and anything else veggie you have. If you are missing something from the list thats ok. This is a great salad to improvise with. You could even add in chicken hot or cold.

Add in pasta to veggies, then add in the mayonnaise mix. Stir it all together, chill about 30 min, garnish with cheese and bacon bits.

Perfect for those hot days you don't want to cook on the stove to much.
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#32 User is offline   Saturn's Pheonix 

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Posted 10 July 2010 - 12:47 AM

Here is a favorite Chicken pot pie recipe of mine that if done correctly the dough even tastes like chicken:

Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas/ or canned which is what I use
1/2 cup sliced celery
1/3 cup butter/ Margarine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk/skim milk or 2%
2 (9 inch) unbaked pie crusts or you can make the dough but I like to use Pilsbury.

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until it appears to be thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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#33 User is offline   Krystal 

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Posted 02 November 2010 - 05:33 PM

Sorry to raise this from the dead, but I have a request.

About 3 weeks after I moved to college, I got diagnosed with Ulcerative Colitis, which was triggered by my dorm's SUPER greasy food. I can't eat a whole meal at once, but the dorm cafeteria will not let me take my unfinished meal back to my dorm for later. They said that if I have dietary restrictions, I should not have chosen that dorm. They don't understand that when I applied, I didn't have restrictions.


My doctor said the safest thing for me to eat is rice, so I've been having minute rice for like...two weeks. I bought a rice cooker and everything. It's just that rice is really boring plain.

Does any one have any recipes on how to spruce the stuff up?
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#34 User is offline   kenkendazo  

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Posted 02 November 2010 - 07:06 PM

Well, once you have white rice for a long time it gets boring, but you finally enjoy it again if you keep eating it. It's more of a hill than a wall you hit. I know at places such as Mitsuwa they sell "sprinkles" for lack of a better phrase. This is normally fish flakes or something else that you can but on top of the rice for a flavoring. I also enjoy making microwave Indian food I find at the gorcery store and but that on top. Then there are also curries you can add.
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#35 User is offline   Oreo_Otaku 

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Posted 02 November 2010 - 07:37 PM

Maybe try chicken/beef stock instead of water to add flavor. There are also recipes online to make a risotto but most I see have wine as an ingredient.
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#36 User is offline   Krystal 

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Posted 02 November 2010 - 09:54 PM

My roomates keep wine in their closet. I'm sure they would let me use some for cooking...

EDIT: I did it. I found something gross sounding, but yummy tasting.

So, instead of water, I put green tea in the rice cooker, and crushed some almonds into a really fine powder and stuck it in there at the last 10 minutes. It was still fluffy, but it had this sweet nutty flavor.

This post has been edited by Krystal: 04 November 2010 - 08:13 PM

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#37 User is offline   Sandstorm 

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Posted 16 November 2010 - 01:35 AM

Anyone have a good recipe for Kim Chi?

I like it spicy.
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#38 User is offline   -JUNK- 

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Posted 09 January 2011 - 02:04 AM

Chocolate Cherry Torte

- 1 pkg of Oreos [Crushed]
-1/2 C. or 1 stick of butter [melted]
-4 C. of Cool Whip
-1 tsp. Vanilla abstract
-8oz. pkg of Cream Cheese [Softened]
-2 Cans of Cherry Pie Filling


Set aside 1/4 cup of cookie crumbs for topping. Combine remaining cookie
crumbs with butter; spread into 9x13 inch pan. Set aside.

With Mixer on LOW speed, blend cream cheese with Cool Whip and Vanilla abstract.
Make mixture smooth. Spread over cookie crust; top with pie filling.
Sprinkle with 1/4 cup of reserved crumb texture. Chill for 12 to 24 hours.

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#39 User is offline   S1NN3R 

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Posted 09 January 2011 - 03:48 AM

Sweet Pistachio Butter

1 cup pistachios, shelled, blanched and skinned (instructions below)
1 cup almonds, blanched and skinned

mild honey

1/3 cup or so hot water
couple pinches of salt

To blanch the almonds and pistachios just drop them in a pot of boiling water for a minute or so. I use a slotted spoon to remove a couple of test nuts. Test one of the almond, the skins should puff out a bit and slide of easily with a good pinch. The pistachios are a little trickier because of their funky shapes and you might need to coax the skins off using a variety of any of the following: pinching, picking, or rubbing.

The next step is to make a nut puree. I gave my hand blender a good workout, but it worked quite well for this purpose and I ended up with a nice smooth nut butter in the end. Place the nuts, and about 1/3 cup hot water in a medium bowl. Get in there are puree it. You may need to add more water to thin things out - just ad a bit at a time, you're in trouble if you add too much. I like mine a consistency that is easily spreadable, I don't like nut butters that are so thick they tear the bread you are spreading them on.

Sweeten it up. Stir in a pinch or two of salt to pull everything together.

Makes about 2 cups.
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#40 User is offline   sammy-45 

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Posted 21 February 2011 - 10:20 PM

I have an easy fast one that is really good, and takes about 20 mins with a side to make.

Blackberry Sauce
1/2 cup seedless blackberry jam
1 tablespoon lemon juice
1 table spoon soy sauce
dash of cinnamon
Heat all together in sauce pan, till jam melts. Then just keep warm.

Serve over pork or chicken cooked with salt and pepper in a skillet.

Add fresh blackberries if you have them or want to. Goes great with mashed potatoes, or other veggies.
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#41 User is offline   jsieczkar 

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Posted 21 February 2011 - 11:29 PM

That sounds like something that would be good on a Brownie Sunday, especially if you replaced the soy sauce with passion fruit juice.
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#42 User is offline   Storm Yuki 

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Posted 22 February 2011 - 02:29 AM

This is my kind of thread. I love cooking!

Here's a couple of my creations. Quick and easy.

------
Hot Cocoa Latte'.

Boil a cup or two of water on the stove.

Put in cup, one or two packets of hot chocolate (depending on what you like.) Decaffe cappachino mixes and a pinch of sugar. Mix it together until it's similar in color. Add water mix and enjoy.


------
Midnight pan seared 'taco'.


Ingrediants:

Flour or corn tortilla

Refried beans

Salsa.

Cheese.

Warm a pan and make your 'taco' spreading first the refried beans add salsa, and cheese. Fold in half and place on the pan. Turn every couple of minutes until hot. Serve immedietly.

This recipe makes for a great midnight snack. Especially since it was thought up using left-overs. This is my version but you can use anything you like and have on hand.

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#43 User is offline   sammy-45 

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Posted 25 February 2011 - 04:03 PM

I have another one. Anything I pass on to here is something I have tried to make at home. So you know that it is easy, and it turns out good.

Lemon Pepper Pork Chops
4 boneless pork chops
lemon pepper seasoning
1/2 tablesspoon garlic powder
1/4 cup lemon juice
1/2 cup pecans (chopped) optional

Season pork chops with lemon pepper and garlic. Cook till done in skillet- about 8-10 min on either side.
Turn heat down and add lemon juice and pecans. cook for about 2 mins.
Serve with juice from pan.

That whole thing takes less then 15 min to make.
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#44 User is offline   The Fujoshi 

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Posted 26 February 2011 - 11:35 PM

Kimichi fries: (I haven't tried this because I can't personally eat any kind of cabbage but colesaw for some reason.)


Ingredients
12 ounces French fries
Caramelized Kimchi, recipe follows
Bulgogi (Korean-style BBQ Beef), recipe follows
Shredded Cheddar cheese
Chile mayonnaise, recipe follows
1 yellow onion, diced
Chopped fresh cilantro
Thai chile sauce (recommended: Sriracha)
Sesame seeds
recipe tools

CARAMELIZED KIMCHI:
2 tablespoons kimchi, recipe follows
2 tablespoons sugar
1 teaspoon gochujang*
1 teaspoon soy sauce
1 tablespoon white vinegar


KIMCHI:
1 to 2 heads salted Napa cabbage, roughly chopped
Salt
1/4 cup julienned daikon radish*
1 teaspoon ground go chu ga roo*
6 cloves garlic, minced
6 teaspoons grated fresh ginger
1 teaspoon sugar
* Can be found at specialty Asian markets.

BULGOGI (KOREAN-STYLE BBQ BEEF):
1 pound thinly sliced beef ribeye
1 small yellow onion, diced
3 cloves garlic, minced
2 tablespoons sugar
1/2 teaspoon minced ginger
7 tablespoons soy sauce
1 tablespoon white vinegar
1 teaspoon sesame oil

CHILE MAYONNAISE:
1/2 cup prepared mayonnaise
3 tablespoons Thai chile sauce (recommended: Sriracha)
1 teaspoon shichimi*
* Can be found at specialty Asian markets.
Directions
Top fresh French fries with a layer of Caramelized Kimchi and Bulgogi. Sprinkle with shredded cheese and squeeze on Chili Mayonnaise. Sprinkle diced onion and cilantro to taste. Top with chili sauce and sesame seeds to taste.
Caramelized Kimchi:
In a small bowl, combine the prepared kimchi with sugar, gochujang, soy sauce, and vinegar. In a small saute pan, caramelize the mixture over medium heat.

Kimchi:
On a half sheet pan, lay out and heavily salt the cabbage and refrigerate overnight. Rinse cabbage thoroughly and slice into strips. Combine in bowl with daikon, go chu ga roo, garlic, ginger and sugar. Cover and refrigerate overnight.
Bulgogi:
In a medium bowl, combine the beef, onion, garlic, sugar, ginger, soy sauce, and vinegar, cover and marinate in the refrigerator for 12 to 24 hours. In a medium skillet, brown the ingredients over medium-high heat. Set aside until ready to assemble.
Chile Mayonnaise:
In a small bowl, stir the mayonnaise, chile sauce, shichimi together. Transfer the sauce to a squeeze bottle.

This post has been edited by The Fujoshi: 26 February 2011 - 11:39 PM

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#45 User is offline   The Fujoshi 

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Posted 26 February 2011 - 11:38 PM

Krystal can you eat non greasy fried foods? Like baked/boiled/grilled foods? I'm asking because I have heart burn and my uncle has acid reflux so we have to eat non acid and bland foods ourselves, but my dumb self still tries to get Mcdonalds and eat Gorditas. ^^;

If so you could try Bim Bam Bop which is a rice dish. Basically veggies/rice/meat/egg on top. You can boil the egg or opt it out if you don't like eggs (since it's normally fried egg.)

Or you can try a japanese diet of miso/rice/some kind of grilled seafood.
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#46 User is offline   P-Bear 

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Posted 27 February 2011 - 11:37 AM

I've gotten really into grilling in the past year or so, and whenever I go camping I make these super spicy baked beans. The recipe does involve a bit of work, but it also yields a ridiculous amount of servings and is very tasty-- great for picnics/bbqs/parties where you have lots of people to feed!

Spicy Baked Beans

* 1 pound bacon, diced
* 1 can (15 ounces) black beans
* 1 can (15 ounces) dark red kidney beans
* 3 cans (each 15 ounces) baked beans or pork and beans [I like maple and brown sugar or smokey-flav. kind]
* 1 large sweet onion, finely chopped
* 1 red bell pepper, cored, seeded, and finely chopped
* 1 poblano pepper or green bell pepper, seeded and finely chopped
* 4 cloves garlic, minced
* 3 to 6 jalapeño peppers, seeded and diced [I usually find that 3/4 do the trick to make this nice and spicy]
* 2 cups sweet red barbecue sauce ([I use Sweet Baby Ray's]
* 1-1/2 cups firmly packed light brown sugar
* 1/2 cup Dijon mustard, or more to taste

1. Fry up 'n dice the bacon
2. Throw your veggies on the grill and char up 'em up a little bit for extra smoky flavor
3. Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Mix all beans together and add your finely chopped vegetables.
4. Add the barbecue sauce, brown sugar, mustard, and fried bacon and stir to mix.
5. Transfer the bean mixture to the aluminum foil pan or big dutch oven.
6. Stick your pan on the grill (or stovetop burner if you don't feel like preparing this outside), near the heat source but not directly over it-- you'll want a low but consistent heat. Cover the grill (or put a lid on your pot on the stove) and let the beans chill out for an hour or so.
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#47 User is offline   YoungBirdcall 

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Posted 28 February 2011 - 12:11 AM

View PostP-Bear, on 27 February 2011 - 11:37 AM, said:

I've gotten really into grilling in the past year or so, and whenever I go camping I make these super spicy baked beans. The recipe does involve a bit of work, but it also yields a ridiculous amount of servings and is very tasty-- great for picnics/bbqs/parties where you have lots of people to feed!

Spicy Baked Beans

* 1 pound bacon, diced
* 1 can (15 ounces) black beans
* 1 can (15 ounces) dark red kidney beans
* 3 cans (each 15 ounces) baked beans or pork and beans [I like maple and brown sugar or smokey-flav. kind]
* 1 large sweet onion, finely chopped
* 1 red bell pepper, cored, seeded, and finely chopped
* 1 poblano pepper or green bell pepper, seeded and finely chopped
* 4 cloves garlic, minced
* 3 to 6 jalapeño peppers, seeded and diced [I usually find that 3/4 do the trick to make this nice and spicy]
* 2 cups sweet red barbecue sauce ([I use Sweet Baby Ray's]
* 1-1/2 cups firmly packed light brown sugar
* 1/2 cup Dijon mustard, or more to taste

1. Fry up 'n dice the bacon
2. Throw your veggies on the grill and char up 'em up a little bit for extra smoky flavor
3. Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Mix all beans together and add your finely chopped vegetables.
4. Add the barbecue sauce, brown sugar, mustard, and fried bacon and stir to mix.
5. Transfer the bean mixture to the aluminum foil pan or big dutch oven.
6. Stick your pan on the grill (or stovetop burner if you don't feel like preparing this outside), near the heat source but not directly over it-- you'll want a low but consistent heat. Cover the grill (or put a lid on your pot on the stove) and let the beans chill out for an hour or so.
7. NOM!


P-Bear has cooked these beans during our camping trips, and I can attest that they are most scrumptious. Most scrumptious indeed!

I will post my family's recipe for Eggplant Parmesan tomorrow, when I am not exhausted. Yes, that's right SongstressLenne, I'm going to post the recipe that was passed down from my Italian great-grandmother, Rose Palma. She encouraged sharing! :thumbup:
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#48 User is offline   Valkyrie 

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Posted 25 June 2011 - 12:49 PM

I am now performing necromancy on this thread. WAKEY WAKEY EGGS AND BAKEY!

I got this recipe from a coworker of mine. NOTE: This recipe as listed will only make 12 cookies, so if you're planning to bake for family or for an event/sale, you'll want to double or triple up. AND DO NOT SKIP ANYTHING. Each ingredient is integral.


Peanut Butter Chocolate Chip Bacon Cookies

1 1/4 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon ground cinnamon

Pinch of chipotle or ancho chile powder

1/4 teaspoon kosher salt or fine sea salt (these two have less salty flavor than regular salt - this is important due to the bacon involved)

5 strips of bacon (1/3 pound)*

2 tablespoons bacon grease (set aside to cool)

4 tablespoons unsalted butter (at room temperature)

1/2 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup roughly chopped honey-roasted peanuts (optional)

1/3 cup chocolate chips (can be bittersweet, semisweet, or milk)

*DO NOT use turkey or extra lean bacon - you need a little fat on the bacon to have enough grease for the cookies. Also, you can cut the bacon into 1/4-inch strips before cooking - this way you don't have to crumble it and you have no "chewy pieces" because they all cook up nice and crunchy.


1) Preheat the oven to 350. Line 1-2 baking sheet(s) with parchment paper or aluminum foil. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.

Please be careful at this next part - especially if you have never pan-fried bacon before. I earned myself some minor burns and a trip to the ER spilling a panful of bacon grease on myself.

2) Cook the bacon in a large skillet over medium heat until crisp, about 4-6 minutes per side. (If you diced the bacon beforehand, keep the cooking time minimal - it can and will keep cooking even after the heat is turned off.) Transfer to a paper towel lined plate; reserve 2 tablespoons of the grease and set aside to cool. If bacon was cooked in full strips, crumble them, discarding any chewy bits.

3) Beat the butter and reserved bacon drippings in a (2nd) large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated sugar and light brown sugar until creamy, about 4 minutes. Then add the egg and vanilla and beat until light and fluffy, about 2 minutes more.

4) Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.

5) Form the dough into 6-12 balls and arrange 2 inches apart on the prepared baking sheets. If desired, flatten dough with fingertips (I had better luck with this, but apparently these cookies tend to not flatten themselves while baking). Press the reserved bacon and chips on top.

6) Bake until golden, 12-14 minutes depending on your oven. (Mine is persnickety and forced me to bake for closer to 25.) Let the cookies cool for 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

Good luck!

This post has been edited by Valkyrie: 25 June 2011 - 12:53 PM

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#49 User is offline   SasuNaru 

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Posted 01 July 2011 - 02:29 AM

^ overload @_@

I'm assuming anyone reading this thread is semi-interested in food, so feel free to check out my food blog.
I post mostly pictures of stuff I make, and occasionally slip in a recipe, although I don't typically use them.



pancakes from scratch, from Jamie Oliver:
makes 2 servings (or 1 if you eat like me)

1 scant cup flour
pinch of salt
3 large eggs
1/2 cup milk + 2 tablespoons
1 heaping teaspoon baking powder
whisk together flour, egg yolks, milk, and baking powder in large bowl. in a seperate bowl, whisk egg whites and salt until stiff peaks are formed (make sure the bowl is very clean, and there are no yolks). carefully fold the stiff egg whites into the batter. cook gently in a nonstick skillet, no butter/oil necessary, over medium heat.

i eat mine with berries and vanilla yogurt, mike goes with butter and maple syrup. it’s a nice change from the standard box o’ pancakes. they are insanely light and fluffy, and have a crispy outer crust that is divine!

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#50 User is offline   kenkendazo  

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Posted 09 May 2012 - 08:26 PM

Going to try this tonight, I will post my results:

INGREDIENTS
2 Tbs vegetable oil
2 Tbs water
1/4 tsp vanilla extract
dash salt
4 Tbs granulated sugar
2 Tbs unsweetened cocoa powder
4 Tbs all purpose flour


INSTRUCTIONS
In a 12 oz coffee mug, add water, oil and vanilla. Whisk well.
Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
Microwave for 60 to 90 seconds. Center should be slightly molten. Careful not to overcook.
Enjoy with a spoon. Careful brownie will be hot.


It wasn't the best I had, but it wasn't the worst either. I should have done it for only 60 seconds though. wish i had more cocoa powder to try this again.

This post has been edited by kenkendazo : 10 May 2012 - 06:05 PM

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#51 User is offline   -JUNK- 

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Posted 10 May 2012 - 12:04 AM

Oh you guys just want me to post how to make a "Cup" Cake..... In the microwave in 5min =]
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#52 User is offline   cumberbitch 

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Posted 17 May 2012 - 09:01 PM

Melon Bread

3 ounces (6 tablespoons) softened butter
3.25 ounces (scant half cup) sugar
7.5 ounces (1 1/2 cups) all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
Superfine sugar for dusting

In the bowl of a mixer fitted with the beater, beat the butter and sugar until light in color. Meanwhile, whisk the flour, baking powder and salt together in one bowl and the egg, egg white and extract (if you have it) in another. Add the egg mixture in two additions, beating well and scraping the bowl as needed. Once the egg is incorporated, slowly add in the flour and beat on low until it’s incorporated. Roll the dough into a log and place it in the refrigerator, covered, for at least half an hour. Meanwhile, prepare the buns. You’ll need:
10.5 ounces (scant 2 cups) bread flour
1/4 ounces (1 tablespoon) milk powder (dry milk)
1 1/2 teaspoons instant yeast
1.25 ounces (3 tablespoons) sugar
3/4 teaspoon salt
6 ounces (3/4 cup) lukewarm water
1 ounce (2 tablespoons) unsalted butter (bring to room temperature)
Place all the dry ingredients in the bowl of a mixer fitted with the paddle (beater). Stir to combine, then add the water. Continue to stir until all the ingredients are moistened, then switch to the dough hook and knead on medium until a ball forms, about three minutes. Add the softened butter and knead until it’s incorporated.
Transfer the dough to an oiled bowl and let rise about an hour until doubled (you’ll want to cover it with plastic wrap or towel to keep it from drying out). When the dough has risen, divide it into twelve equal portions and roll the pieces into balls. Cover them with a slightly moistened towel and let them sit about 10-15 minutes.
Meanwhile, remove the cookie dough balls from refrigerator. One at a time, roll them out between two layers of plastic wrap, to a diameter of about three inches. When you finish one, remove the top layer of plastic, place a ball of dough in the center and enclose it in the cookie dough (you’ll want to leave a small hole at the top, which will actually be the bottom, to allow for expansion). Invert the ball onto a parchment-lined baking sheet and carefully remove the plastic wrap.
With a sharp knife, score the cookie dough in a criss-cross pattern (or any pattern you like, really). Let the balls proof for another 45 minutes. Meanwhile, preheat your oven to 375. When the balls have swelled slightly, sprinkle superfine sugar all over them. Insert the pan into the oven and bake 15-20 minutes until golden brown.

This post has been edited by cumberbitch: 09 August 2012 - 11:41 AM


#53 User is offline   Krystal 

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Posted 17 May 2012 - 10:16 PM

TIME TO GET COOKIN'.

Sweet Potato Ravioli

1 lb of orange sweet potato, cut into large pieces
¼ cup olive oil
5 oz of Ricotta cheese
1 tablespoon of chopped fresh basil
1 clove garlic, crushed
2 tablespoons grated Parmesan
2 8-oz packets of egg won ton wrappers
2 oz butter
4 spring onions, sliced diagonally
2 cloves garlic, sliced on the diagonal
2 cloves garlic, crushed, extra
10 fl oz of cream
Baby basil leaves to serve


1.Preheat the oven to hot 220C (42F). Place the sweet potato on a baking tray and drizzle with oil. Bake for 40 minutes, or until tender.
2.Transfer the sweet potato to a bowl with the ricotta, basil, garlic and parmesan and mash until smooth.
3.Cover the won ton wrappers with a damp tea towel. Place 2 level teaspoons of the sweet potato mixture into the centre of one wrapper and brush the edges with a little water. Top with another wrapper. Place onto a baking tray lined with baking powder and cover with a tea towel. Repeat with the remaining ingredients to make 60 ravioli, placing a sheet of baking paper between each layer.
4.Melt the butter in a frying pan. Add the spring onion and garlic and cook over medium heat for 1 minute. Add the cream, bring to the boil, then reduce the heat and simmer for 4-5 minutes, or until the cream has reduced and thickened. This is where most of the fat in the meal is, so for a healthier option, simply use some olive oil or tomato sauce.
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#54 User is offline   Wingy Baby 

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Posted 18 May 2012 - 08:12 PM

http://theboredgirls...odle-platter-3/

Boom.

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And yes, the stovetop needs a deep scrubbing.

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#55 User is offline   Hantsuki 

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Posted 09 August 2012 - 11:26 AM

View Post-JUNK-, on 09 January 2011 - 02:04 AM, said:

Chocolate Cherry Torte

- 1 pkg of Oreos [Crushed]
-1/2 C. or 1 stick of butter [melted]
-4 C. of Cool Whip
-1 tsp. Vanilla abstract
-8oz. pkg of Cream Cheese [Softened]
-2 Cans of Cherry Pie Filling


Set aside 1/4 cup of cookie crumbs for topping. Combine remaining cookie
crumbs with butter; spread into 9x13 inch pan. Set aside.

With Mixer on LOW speed, blend cream cheese with Cool Whip and Vanilla abstract.
Make mixture smooth. Spread over cookie crust; top with pie filling.
Sprinkle with 1/4 cup of reserved crumb texture. Chill for 12 to 24 hours.


That sounds delicious. Thanks for sharing.

#56 User is offline   The Fujoshi 

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Posted 12 August 2012 - 11:29 PM

Blini

Ingredients:
3 1/2 c All-purpose flour
3 tb Water warm
1 1/2 pk Yeast dry
3 3/4 c Milk warm
1 tb Sugar
1/2 c Heavy cream
1 ea Egg white
2 ea Egg yolks
1 ts Salt
4 tb Butter unsalted melted & cooled until just warm


Method:
Take 1 tablespoon of the flour, the warm water, 1 teaspoon of the sugar, and the yeast and mix together in a small bowl. Cover and set in a warm place for 15 minutes. Mix in a large bowl the the 1 1/2 teaspoons of sugar, flour, milk, the yeast mixture and salt. Beat by hand for 4 minutes. Cover and set in a warm place for 1 hour. Mix the egg yolks and remaining sugar and add to the natter along with the butter and beat with an electric mixer for 3 minutes or by hand for 8 minutes. Whip the egg white separately and whip the cream as well until very stiff. Fold in the cream then the egg white making sure to mix well. Cover again and place in a warm place for 45 minutes. grease the skillet with butter, place 2 tablespoons of batter in the center of the skillet, (at this point you may add any of the flavor garnishes that you wish or none at all) cook for 1 minute, turn the blin over, and cook for 35 seconds, and serve smothered in sweet butter.

source
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#57 User is offline   -JUNK- 

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Posted 12 August 2012 - 11:49 PM

View PostHantsuki, on 09 August 2012 - 11:26 AM, said:

That sounds delicious. Thanks for sharing.


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If you like it, I have more things here I can give ya and what not.
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#58 User is offline   The Fujoshi 

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Posted 20 August 2012 - 02:09 PM

Cooking with dog Okonomiyaki

Creme Burlee:

Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Directions
Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
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All the random avatars this time are from LJ and I don't own any of them. Some of the avatars are credit to aristocracy, Taku ♫ arthursandwich, noxjustxnoin, imperial-code, dojicons, narrante, dino-cookie, shiroyuki_kun, takerzmuse, and ushitora_icons at LJ. I DON'T OWN ANY OF THE ICONS.


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#59 User is offline   Yandere Emi 

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Posted 20 August 2012 - 04:52 PM

If anyone has any good Gluten Free Recipes I'd love to hear them! :) Here's what I made yesterday (with GF Pasta ;) )

Greek Pasta Salad


12 oz dried Noodles(I like Rotini or Mini Penne :3 )
2 c. cherry tomatoes quartered
1 med. cucumber halfed lengthwise and sliced
4 green onions, sliced
1/3 c. pitted kalamata olives, halved
1/2 c. olive oil
1/2 c. lemon juice
2 tbsp. snipped fresh basil (Do get it fresh! It's way better! )
2 tbsp.snipped fresh oregano
4-6 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
Feta Cheese to taste

1. Cook pasta according to package. Drain. Rinse w/ Cold Water

2.In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives

3. In a screw top jar (or a zip lock bag :) ) combine olive oil, lemon juice, Basil, Oregano, garlic, salt and pepper. Cover and shake well. Drizzle over pasta mixture, toss to coat.

4. Cover and chill in refrigerator for at least 2 hours. To serve, add feta cheese and toss. Makes 12-16 Side Dish servings
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#60 User is offline   Agatha 

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Posted 06 September 2012 - 11:28 PM

So, this isn't so fancy, but I made it out of necessity the other day (using up the odds and ends in my fridge, yeah!) and I was pretty happy with how it tasted.

Radish Omelet

-Eggs, beaten
-Radishes, sliced thinly
-butter/margarine
-Cheese (I had half a slice of American cheese left, so I used that, but it would probably be good with other cheeses, or no cheese at all)
-Pepper
-Garlic (I used dried garlic flakes because that's what I had)

-Melt the butter in the pan with the garlic, then add the radishes and saute until the radishes have gotten tender. Remove the radishes from the pan.
-Mix the pepper with the eggs then pour into the pan.
-When the eggs have set a bit, pour the radishes into one half and top with the cheese, then fold the eggs over and cook the rest of the way.


Et voila! I really, really wasn't sure about how it would taste, but I was pleasantly surprised. The cooking really mellowed the flavor of the radishes so they took on an earthy taste. If I made it again I'd probably throw in some onions and either use nicer cheese or no cheese.

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