Author: Moliira, Posted: Sat Nov 11, 2017 4:38 PM, Post Subject: The Recipe Thread
Thanksgiving Recipe Contest!So I have a little competition for all everyone to jump into. I want to see your favorite Thanksgiving recipes, and I have three different categories. Traditional, that recipe you always see at every Thanksgiving, and it wouldn't be the same holiday without. Non-traditional, which is the recipes that you love to have at Thanksgiving, but isn't one normally associated with it. And finally, DESSERTS, because who can say no to desserts? I will be awarding 100 silver to each category got my favorites. You can submit a recipe to one, or all categories.
And as an added bonus, tell us your funny Thanksgiving cooking stories! I will be awarding an additional 100 silver to my favorite in this category as well. Mine is why my mom's family splits up Thanksgiving cooking with a list every year. My grandmother (we love her to death, but…) brought mushrooms noodles instead of having mashed potatoes, and had made one small envelope of gravy for a dozen people. We all looked at each other and made a silent agreement there would always been plenty of mashed potatoes and gravy at every Thanksgiving there after.
Author: River, Posted: Sun Nov 5, 2017 11:10 PM, Post Subject: The Recipe Thread
I've got 2 recipes for you lovely people today.
Instant Potato Pancakes
I was feeling super lazy this morning, but I still was craving potato pancakes. I can definitely recommend this recipe, it's super easy and really good. I mixed in some Parmesan cheese as well, planning on trying it with some cheddar as well.
Golden Milk aka Turmeric Tea
I forgot where I ran across this, but it's wonderful on a sore throat. I've been making mine with coconut milk that I buy at Aldi and dried turmeric, cinnamon and ginger. I prefer honey for my sweetener, but I think brown sugar would work well too.
Author: Sylvi, Posted: Sun Oct 22, 2017 7:19 PM, Post Subject: The Recipe Thread
Curried Lima Bean Soup With TomatoCame across this recipe, and decided to give it a try, and I really like it. I did double the amount of rice and curry powder, but it's super simple and very tasty. Definitely a good one with autumn on the way.
Author: Harmony, Posted: Mon Oct 2, 2017 10:53 PM, Post Subject: The Recipe Thread
Coca Cola Carnitas
This was super easy, and very tasty. I made one change, I tripled the chili powder, cumin and oregano. It turned out really well, and you could easily throw this in a slow cooker while you're at work all day. I'd definitely recommend trying it, especially if you can find the Coke made in Mexico.
Author: Harmony, Posted: Sun Sep 17, 2017 2:02 PM, Post Subject: The Recipe Thread
7 Spice Mixes Every Chef Needs to Own!
I got this link from my friend Naki, and there are a few in here I haven't heard of, but they look very tasty.
Author: Moliira, Posted: Thu Sep 14, 2017 3:51 PM, Post Subject: The Recipe Thread
You'll Never Think of Scrambled Eggs as Simple AgainFound some very cool international scrambled egg recipes.
Author: Caitlin, Posted: Fri Sep 8, 2017 11:26 AM, Post Subject: The Recipe Thread
Ran across The Seven Deadly Sins shots on facebook, and thought I'd share. Not going to lie, Sloth made me laugh.
https://www.facebook.com/weareshaken/videos/558118744542126/
Author: Harmony, Posted: Tue Sep 5, 2017 6:42 PM, Post Subject: The Recipe Thread
I hate hot coffee in Texas when it's hot out, so I've taken to making breakfast smoothies with coffee ice cubes. Here's a good basic recipe for a meal replacement smoothie.
6-8 coffee ice cubes
1/2 cup Greek yogurt (can be flavored if you want)
1/2 cup Coconut Milk
Flavoring (I've used Ovaltine, mint leaves, vanilla extract, cinnamon)
Throw everything into a blender and mix until smooth, then enjoy.
Author: Ga5p, Posted: Fri Aug 18, 2017 8:16 PM, Post Subject: The Recipe Thread
A tasty Pancake from scratch recipe:1 1/2 cup
white flour
3 teaspoon
baking powder
1 1/2 teaspoon
baking soda1 tablespoon
sugar
1/2 teaspoon
salt
2
eggs beaten
1 1/2 cup
organic milk
2 1/2 - 3 tablespoons
olive or
vegetable oil (Bacon fat is really good)
In a large bowl, mix the flour, baking powder, baking soda, sugar, beaten eggs, milk, and choice of oil with a mixer until all of the lumps are out. If you love blueberry pancakes, take a handful of frozen blueberries in a small bowl and pop them into the microwave until they are soft but not cooked. Set aside. (Pecans are good too)
Turn on your stove top and prepare a large griddle with butter or bacon fat (non-stick spray works the best, just say a prayer for the ozone layer.
Bring the griddle to medium heat and then pour a large dollop of batter into the middle of the pan (or a small dollop if you want). Disperse blueberries or pecans and press them into the cake at this time if you want either of those (make sure the blueberries are not still frozen or they will not cook). Once the edges begin to bubble check the underside with a spatula to find the color you most enjoy. Flip and pat down the batter from the now cooked side.
Place a large, oven-proof plate in the oven at low heat and begin piling up the pancakes as they are done.
Regrease the pan between each pancake and continue. The grease will begin to burn near the end of the process so a good scraping may be needed.
Makes 5 large pancakes
Author: Logan, Posted: Sat Aug 12, 2017 11:27 PM, Post Subject: The Recipe Thread
And this was dinner with some teriyaki steamed veggies. Really good!
http://immaeatthat.com/2015/03/13/crispy-turmeric-chicken-tenders/
Author: Hellcat, Posted: Tue Jun 27, 2017 11:59 PM, Post Subject: The Recipe Thread
And again, I accidentally created something amazing. We had a potluck at work, and I decided to make potato casserole. It's super simple, and easy to make ahead of time. Here ya go!
Charlotte's Potato Casserole
1 Bag tater tots
2 tablespoons butter
3 tablespoon flour
1 3 oz bag of bacon pieces (real bacon!)
3 cups milk
1 cup shredded cheddar cheese
1. Leave tater tots out to thaw.
2. Melt butter in a non-stick pot over medium high heat. Add bacon and cook for about a minute.
3. Add in flour, and stir continuously for about a minute.
4. Add the milk a cup at a time until the sauce is the desired consistency, and stir in half the cheddar cheese.
5. Taste sauce for salt and pepper, suggested add ins are Tabasco, or garlic powder.
6. Stir in the thawed tater tots until well mixed.
7. Pour into either a foil lined baking pan, or a lined slow cooker, and top with remaining cheese. Bake in the oven at 375 for 1 hour, or in the slow cooker on high for about 3 hours.
Author: Moliira, Posted: Mon Jul 11, 2016 7:01 PM, Post Subject: The Recipe Thread
So I tried something a little different for dinner, and it turned out really good!
http://iowagirleats.com/2014/02/12/chicken-with-cherry-wine-pan-sauce/I served it with baked brown rice and salad. Definitely one to try if you're in the mood for something different.
Author: Moliira, Posted: Tue Jun 14, 2016 6:14 PM, Post Subject: The Recipe Thread
Went looking online for something else to do with pork steaks other than BBQ, and ran across this. It's really good!
http://www.vietworldkitchen.com/blog/2010/06/garlicky-panfried-pork-steaks-recipe-thit-cotlet-chien.html
Author: Moliira, Posted: Wed May 11, 2016 4:45 PM, Post Subject: The Recipe Thread
21 Chefs Share Crucial Cooking Tips And Tricks That Everyone Should Know. These are some very basic cooking tips, and useful for anyone who is interested in improving their skills.
Author: Angela Rose, Posted: Tue Apr 26, 2016 6:42 PM, Post Subject: The Recipe Thread
drain** rofl
Author: Angela Rose, Posted: Tue Apr 26, 2016 6:36 PM, Post Subject: The Recipe Thread
Baked Cream Cheese Spaghetti Casserole!
Preheat 350
12oz spaghetti
28 ounce jar of prepared spaghetti sauce
1 lb lean ground beef
1 tsp italian seasoning
1 clove garlic, minced
8 ounces of cream cheese
1/2 parmesan cheese, grated
skillet - cook your beef through, grain fat (i moved the beef to a taller pan for the next part) add in your sauce. SET ASIDE!
cook your spaghetti. drain and put into another bowl! add your cream cheese, italian seasoning, and minced garlic. stir until cream cheese is melted and spaghetti is coated!
Greease a 9x13" pan! spread a small amount of your meat sauce on the bottom! put the spaghetti in and on top of that put the rest of your meat sauce. Sprinkle the parmesan cheese on top!
bake for 30 minutes, until bubbly!
Italian chicken, Potatoes, and Green bean bake!
3 red potatoes quartered!
2 cans cut green beans
1-1 1/2lb chicken breast (it says 4 but 2 of mine were 1 1/2 lbs xD)
2 italian dressing seasoning/mix packets (I just sprinkled italian seasoning from the last recipe over it with seasoning mix)
3/4 stick butter, cut into pieces!
pre-heat to 350
line one side with potatoes, one side with green beans, put the chicken in the middle.
Cut the butter up and spread it out over everything.
Sprinkle your seasonings (which ever one you used) over everything.
Cover with foil
Bake for 1 hour!
This is absolutely delicious!!!! as for the casserole I haven't even scooped into it yet :P
Author: Naota, Posted: Mon Apr 11, 2016 11:38 AM, Post Subject: The Recipe Thread
That sounds amazing @_@ I'm definitely gonna try that since I have a ton of chicken in the freezer
Author: Moliira, Posted: Sun Apr 10, 2016 10:10 PM, Post Subject: The Recipe Thread
So I accidentally made some really good chicken for dinner the other night, lol. I looked at a recipe, and decided to make it better. Take about a pound of chicken, and cut it into large chunks. I browned it in a pan with some olive oil until golden on both sides. I then added a bottle of abbey ale, about a 1/4 cup of honey, and 1/3 cup of soy sauce. I let it simmer in the pan for a good half hour, flipping the chicken over a couple times. I then took the chicken out of the pan, and simmered the sauce down a bit to put it over rice. Turned out REALLY good.
Author: Dalanesca, Posted: Tue Apr 5, 2016 4:53 PM, Post Subject: The Recipe Thread
Coffee and banana bread… what could go wrong >D
If I wasn't trying to not eat ALL THE CARBS I would be making that tonight :(
Author: Luthene, Posted: Tue Apr 5, 2016 2:20 PM, Post Subject: The Recipe Thread
Banana bread!Just made this, and it turned out really well. Didn't actually measure the bananas, but there were 4. Not as overripe as I usually use (a day in the freezer would have been better, next time!), but it turned out well. Very moist. Next time, though, I plan to use my (not actually secret) secret ingredient: a Sonic Death Coffee.
One to two tablespoons of instant coffee,, mixed in as little boiling water as needed to dissolve it. Add that to the batter at the end, mix it in, then pour the batter into the bread pan and bake.
I use a Sonic Death Coffee whenever a recipe calls for an espresso or strong coffee to be added. Here, it really enhances the flavour of the banana bread, and it's delicious.
Bread is excellent with peanut butter.
Author: Naota, Posted: Sun Mar 20, 2016 1:49 PM, Post Subject: The Recipe Thread
Here's one!
So this is based off of a Chinese recipe, a very simple but DELICIOUS soup, and I don’t even like tomatoes @_@
Tomato and Egg Soup
· 4 tomatoes (I peel mine because I don’t like the skin)
· 6 eggs
· Chicken bullion
· Thin Noodle – enough for 4 people (like lo-mein, ramen, or spaghetti)
· 6 cups of water
· Cooking Oil
· Dried Seaweed (optional but sooo yummy!)
· Hot Oil (also optional but yummy!)
· Chinese Black Vinegar (makes the soup sour but tasty! Add it table spoon by tablespoon to taste if you want, it’s also optional and not for everyone)
· Salt to taste (I never end up using it)
· Sugar (optional, I personally don’t use it)
Hot Oil (if you want to make it, I say YES)
· 2 cups cooking oil (I suggest coconut oil or rice bran oil because it’s healthier, but you can use canola oil or vegetable oil :3)
· ¼ cup ground red pepper (you can find this in any Asian grocer nearby or in specialty sections of grocery stores :D)
· 4 cloves finely minced garlic (or more if you like extra garlic like me >3>)
For Tomato and Egg Soup
1. Quarter your tomatoes (fancy talk for cutting them into fourths lol like wedges!)
2. Cover the bottom of a large pot with just enough cooking oil to cover the bottom
3. When the oil is heated, add the quartered tomatoes to the oil and cook until the juices start to seep out – usually 7-10 minutes. Be sure to move them around in the pot occasionally so that they don’t stick and risk burning :3
4. After you do this, start boiling water for your noodled, you’ll need enough noodles for however many people are going to be having soup that night! They can be cooking while the rest of the soup is being made because they come in last. Be sure to strain!
5. While the tomatoes are simmering for those 7-10 minutes, beat and scramble your eggs – do not add salt or pepper, make them plain and then set them aside
6. After the tomatoes are simmering in their juices your eggs should be done: dump those bad boys into the tomatoes and their juices!
7. Let the tomatoes and eggs cook together, stirring gently to make sure the eggs get coated in the yummy juices, do this for about 3 minutes.
8. After those 3 minutes add all of your water and bring to a light boil, juuuust above a simmer, and let boil/simmer for about two minutes
9. Add 2 tablespoons of chicken bullion and stir in well, then let lightly boil, covered, for about 8 minutes – from this point you are TECHNICALLY done and the rest for the broth is all in how you like to personally season. I’ll put what I do in the next step (if you aren’t interested then skip to Step 10! :D)
10. I add about 4 tablepoons of hot oil and stir in, and then 2 tablespoons of Chinese black vinegar. It’s tasty and hot and sour and I love it but it’s not a taste for everyone so if you decide to use these two ingredients always add tablespoon by tablespoon first to see if you like the taste.
11. Put one tablespoon of dried seaweed in each person’s bowl, and add a ladle full of broth to rehydrate the seaweed and let it soak in that flavor
12. Now it’s time to add your prepared noodles, add enough for each person in their bowl and then add a half ladle full of broth to finish rehydrating the seaweed.
13. When the seaweed is no longer soaking up the broth, start to add the soup as a whole, with tomatoes and eggs and broth, and fill to the desired amount!
14. Eat piping hot, it’s the best way and gives everything a great texture :D
For Hot Oil
1. Pour all of your cooking oil into a skillet (if using coconut oil be sure that it is melted before you measure it out that way you know you have the right amount) and heat on medium high heat
2. As the oil is heating, put your ground red peppers and garlic into a heat safe container, ceramic is best or a good sized mason jar, one of the big ones – do NOT use plastic by any means, or metal. Stir the garlic and red peppers together so they’re well combined in the container
3. Once the oil is heating and starts to pop (don’t let it burn!) remove from the heat and pour into the container over the ground red peppers and garlic: it is going to fizz!!! So be careful!!
4. When the fizzing starts to go down stir with chopsticks to keep the garlic and ground red peppers from clumping and burning. All of this is done quickly.
5. And that’s it! Hot oil is super easy to make and fast lol I use it in many many recipes and it’s great for soups
Enjoy! It's so simple and affordable and I love making it @_@ It's just a yummy feel good soup and doesn't leave you feeling weighed down, but man are you full X3
Author: Nemesis, Posted: Sat Mar 19, 2016 12:02 AM, Post Subject: The Recipe Thread
>>
The journey to Texas will be done at some point, and then I can have all the foods!
Author: Moliira, Posted: Thu Mar 17, 2016 5:56 PM, Post Subject: The Recipe Thread
And finally for today, I have my Guinness beef stew! It's currently cooking, and smells amazing. It's pretty simple to make, too.
2 lb. beef (some kind of roast works well)
2 cans diced tomatoes
2 cans mushrooms
2 cups beef stock
2 tablespoons minced garlic
1 14 oz. can of Guinness
2 lb. carrots
Cornstarch
Mix everything but the carrots together in a lined slow cooker, and cook on high for 4 hours. Add in carrots, and cook for another hour and a half. Using cornstarch and cold water mixed together, add in and let simmer until the desired consistency. Served with mashed potatoes!
Author: Moliira, Posted: Wed Mar 16, 2016 11:06 AM, Post Subject: The Recipe Thread
Come visit me, and I'll make it. I don't think that would ship very well :P
For today, I present
barmbrack! I've made this a couple times, and it's really good. It makes a good dessert, or even breakfast bread. Just be sure to mix the tea from soaking the fruit into the cake mix, that wasn't clear the first time I made it.
Author: Gabriel, Posted: Mon Mar 14, 2016 7:00 PM, Post Subject: The Recipe Thread
Yum, so when am I getting some of that from you, Cello?
>>
<<
Author: Moliira, Posted: Sun Mar 13, 2016 7:59 PM, Post Subject: The Recipe Thread
In preperation for Saint Patrick's Day, I'll be posting a few Irish themed recipes. The first one I have is
http://allrecipes.com/recipe/61410/guinness-and-chocolate-cheesecake/ I made this for Christmas one year, and everyone loved it.
Author: Dalanesca, Posted: Fri Mar 4, 2016 12:43 PM, Post Subject: The Recipe Thread
That looks amazing Cello! I think I know what I'm making for dinner tonight.
Author: Moliira, Posted: Thu Mar 3, 2016 6:22 PM, Post Subject: The Recipe Thread
That picture goes perfectly with what I made for dinner.
http://foodwishes.blogspot.com/2010/12/this-spaghetti-aglio-e-olio-recipe.html I followed that, then added a pound of cooked peas, and served it with tilapia I cooked with butter and lemon juice. Simple, but really good.
Author: Luthene, Posted: Thu Mar 3, 2016 4:32 PM, Post Subject: The Recipe Thread
Not that anyone here would ever suggest anything so foolish as a single, lonely clove of garlic. Thought you people would appreciate this.
Author: Toloch, Posted: Fri Feb 26, 2016 9:52 AM, Post Subject: The Recipe Thread
Alright! Seeing as people share their recipies freely here, I'll give you something to consider. My very own Pack-a-punch pizza sauce, a derivative of my father's recipie.
Ingredients (per 300~ ml of sauce):
1 can of tomato purée (100 ml)
70 ml olive oil (Not extra virgin, it drowns the spices)
2 fresh tomatoes
Black pepper
Lemon juice
Chilli (powder)
Tarragon
Garlic
Oregano
2 shots of Captain Morgan Spiced Gold
The procedure is simple.
Any of the herbs and spices you have whole ought to be chopped, but not too finely.
Add the purée and chopped tomatoes with the olive oil together in a blender, and mix it up. Because of variations in the quality and nature of raw materials, now's a good time to taste.
Add garlic, chilli, and black pepper for a kick of spice, and lemon juice to sharpen the edge. (Fun fact: banana peels, properly cut, also works.)
Tarragon and oregano should be added sparely to enhance aroma.
Mix, and taste, and repeat the process until balance has been reached.
Add the rum to prevent sauce from burning at high temperatures and to round off the taste+ sharpen the aftertaste.
Note that this is for party pizzas or quet nights at home. Do not serve the pizza to anyone who's going to drive.
Perfect for movie nights.
Author: Dalanesca, Posted: Sun Feb 21, 2016 5:44 PM, Post Subject: The Recipe Thread
Squash? Soup? Dinner tonight has been decided.
Author: Naota, Posted: Thu Feb 11, 2016 9:04 PM, Post Subject: The Recipe Thread
Oh my gosh a woman after my own heart @_@ Butternut squash soup is one of my all time favorites and chicken tortellini with it sounds PERFECT, I will definitely try this one *mouth waters*
Author: Moliira, Posted: Thu Feb 11, 2016 8:01 PM, Post Subject: The Recipe Thread
So I made
http://foodwishes.blogspot.com/2015/09/roasted-butternut-squash-soup-legend-of.html for dinner tonight, and DAMN was it tasty! I added some chicken filled tortellini I bought from Aldi to make it a whole meal, and that was wonderful. The blogger suggests ham or bacon as other possible add ins, and it seems to me that this can be a very versatile meal base. It's a bit labor intensive, especially when you're running it through a sieve, but very much worth the effort.
Author: Moliira, Posted: Mon Feb 8, 2016 10:08 AM, Post Subject: The Recipe Thread
I'll have to try that, it sounds delicious. And I pour by counting too, hehehe.
Author: Naota, Posted: Sat Feb 6, 2016 2:28 PM, Post Subject: The Recipe Thread
Ok so here's a cocktail I particularly love to have >3> It's my twist on a White Russian, and here's where my weird measurements will come into play the most lol so bear with me!
White Russian (Anton version >3>)
- 3 ice cubes
- Bailey's Irish Crème (or Bailey's Irish Crème flavored cream for coffee if you don't want as much alcohol)
- Kahlua
- Peppermint Schnapps
- Milk (or almond milk if you prefer, it's pretty darn good with almond milk :3)
1. In a short but stout glass, place 3 ice cubes
2. Pour in (bear with me) two seconds of Kahlua, not a heavy pour (what is bartending?)
3. Pour in 1 second of Peppermint Schnapps, not a heavy pour (I told you the measurements were weird)
4. Pour milk (or almond milk) in, slowly, until the glass is 1/2 filled
5. Top off with Bailey's Irish Crème (or Bailey's Irish Crème flavored coffee cream) until glass is nearly 3/4 filled
You can shake if you like it that way but it's best with the layers all flowing into each other as you pour and then mixing as you drink :3
There's oz. measurements and whatnot but I know not everyone has access to that, so typically with bartending you can get a feel by counting if you've done it enough :3
Drink responsibly!
Author: Naota, Posted: Wed Feb 3, 2016 2:08 PM, Post Subject: The Recipe Thread
@Moliira : Yeeeess it is
so good. I'll definitely post a pic the next time I make it :3 And I'll be shooting some cocktail recipes this weekend most likely since we'll be making a lot >3>
Author: Dalanesca, Posted: Mon Feb 1, 2016 12:24 PM, Post Subject: The Recipe Thread
Okay, so Bourbon Chicken
I'm cheating:
http://allrecipes.com/recipe/9026/one-dish-bourbon-chicken/I made this with fresh green beans and mushrooms. I also doubled the amount of bourbon and chicken stock, which I then thickened with a bit of corn starch afterwards to make a sort of gravy for the vegetables.
Author: Moliira, Posted: Sun Jan 31, 2016 10:50 PM, Post Subject: The Recipe Thread
That soup looks REALLY good. And go ahead with the cocktails! I'm eager to see who makes what to drink.
Author: Naota, Posted: Sat Jan 30, 2016 7:11 PM, Post Subject: The Recipe Thread
I have tons of recipes but my measurements are a…a bit wonky lol Do cocktails count as recipes we can put on here…? >3>
Here's one of my favorites that I adapted from my mother's recipe:
Greek Lemon Chicken Soup with Orzo:
1 full rotisserie chicken
1 cup of dried orzo
48 oz of chicken broth (store bought or homemade)
32 oz of chicken stock (store bought or homemade)
1 cup chopped celery
1 cup chopped carrots
1 cup of chopped yellow onion (or just 1 full large yellow onion if you like onions like I do!)
4 cloves garlic, minced
4 large eggs (but it's ok if they aren't large, you just get more creaminess that way!)
1/4 cup of lemon juice
Salt and Pepper to taste
1. Debone and remove the skin of the rotisserie chicken and chop into bite sized pieces; save the juices
2. Put the chopped onion, chopped carrot, chopped celery, and minced garlic into a food processor and process until all are minced (this is how I like it, some people like chunky vegetables in their soups and if that's your style then skip this step!)
3. Sautee the onion, carrot, celery, and garlic in a large skillet for 10-15 minutes until veggies are tender; sautee in just enough chicken broth for it to cover the entire bottom of the skillet as well as the reserved juices from the rotisserie chicken
4. Move sautéed veggies into a very large 5 qt pot and add the remaining chicken broth; bring to a simmer
5. Once it comes to a simmer, add the chopped chicken and chicken stock and bring to a light boil
6. While waiting for soup to boil, take a 2 cups of the hot broth/stock from the pot and boil in a separate pot; when boiling, add the orzo and cook for 10 minutes
7. Beat the eggs, add the lemon juice and set aside
8. Pour the cooked orzo along with the broth/stock it was boiled in into the pot; if entire pot is boiling, reduce to a simmer and let stay on simmer while covered
9. Take 2 cups of the hot broth/stock from the pot and move back into small pot used for cooking orzo and keep heated on low; slowly pour the egg and lemon mixture into the small pot with hot broth/stock with a whisk or fork, being careful not to pour too fast
10. Continue to gently stir broth/stock/egg/lemon juice mixture with fork or whisk until liquid is completely heated but DO NOT SIMMER OR BOIL as this will curdle the egg and overcook it
11. Once mixture is quite hot pour into the big pot of soup
12. Cover soup and keep on a very very light simmer/early boil on medium low to medium heat for 15 minutes.
13. After the 15 minutes of all soup being covered at a light simmer/early boil you can serve when ready!
A lot of steps but it's one of the easiest soups to make, it just seems more complicated than it is :3 It's great for colds!
Author: Dalanesca, Posted: Wed Jan 27, 2016 4:45 PM, Post Subject: The Recipe Thread
Making Bourbon Chicken tonight… I'll post with recipe if it's good!
Author: Rhea, Posted: Mon Jan 25, 2016 11:46 PM, Post Subject: The Recipe Thread
Daniel, that does not sound weird at all. That sounds so very delicious!
Author: Century, Posted: Mon Jan 25, 2016 11:22 AM, Post Subject: The Recipe Thread
My youngest daughter's favourite meal is one that I invented back when it was just me and her and I had no job, so I had to get creative, throwing together anything that was healthy and making it taste good. Over a decade later, she still loves it and I cooked it for her birthday, so there's the sentimental side to it too. Warning: it's a bit weird, but the combination of flavours works well.
Anyway, it has no name, so I'll call it Eris' Special.
Fillet of white fish (I used to use pollock because it's VERY cheap, but now I use haddock)
Noodles
Brussels sprouts
nutmeg
Olive oil
Garlic (finely chopped)
White wine vinegar (a little)
Oregano
Salt and pepper
Soy sauce
Mix garlic, olive oil, vinegar, oregano, salt and pepper in a bowl, then coat fish with the mixture, stick in the oven for 20-25 minutes at 180 degrees (
Celcius, not your weird antiquated fahrenheit system!)
Peel sprouts, throw in some salt and nutmeg steam for 15-20 minutes, or boil for a similar amount of time.
Cook noodles in the usual way.
Serve with generous helpings of soy sauce…that's it. Blindingly simple! Something about the bitterness of the other flavours makes the sprouts taste sweeter…can't explain it fully, but it just does.
Author: Rhea, Posted: Sun Jan 24, 2016 11:43 AM, Post Subject: The Recipe Thread
Most of my actual cookings I don't have directions for it so I am no help there. My family is big on just throwing things in until it tastes good!
However, I do love to try recipes from this youtuber,
Laura Vitale.
Author: Moliira, Posted: Sat Jan 23, 2016 5:44 PM, Post Subject: The Recipe Thread
I'm thinking of calling this little invention of mine Taco Chicken.
1 pound chicken, cut into strips.
1 cup flour mixed with 1/4 cup taco seasoning (I use
http://allrecipes.com/recipe/46653/taco-seasoning-i/ without the salt)
1 egg beaten together with 1/4 cup lime juice
2 cups crushed up tortilla chips
Coat the chicken first in the flour mix, then the egg mix, then the tortilla chip crumbs. Let rest for about 15 minutes, and preheat your oven to 425. Lay out on a baking tray with foil or parchment paper, and bake for 30 minutes, turning them halfway through.
Author: Moliira, Posted: Fri Dec 4, 2015 5:15 PM, Post Subject: The Recipe Thread
I love all the recipes being shared so far, keep them coming!
Today, I have a youtube channel for you. I've learned a lot from this guy. What I love about his channel is that he talks you through his recipes. He has everything from appetizers to desserts and even beverages. He also has a blog where he links the recipe ingredients for easier browsing. Enjoy!
Food Wishes
Author: Dalanesca, Posted: Sun Nov 29, 2015 8:03 PM, Post Subject: The Recipe Thread
One Pan Balsamic Chicken
1 1/4 lbs chicken tenders (raw, not breaded - split boneless skinless breasts would work as well)
8 oz sliced mushrooms
12 oz fresh green beans
1 cup grape tomatoes, halved
1/4 c Italian dressing
2 tbsp honey
3 tbsp balsamic vinegar
Cook mushrooms in pan, then add green beans and cook until mostly tender. Remove from pan and cook chicken tenders/breasts until cooked through. Remove chicken from pan and combine dressing, honey, and vinegar. Bring to boil and stir constantly until reduced and thickened. Add mushrooms, green beans, and chicken, as well as tomatoes. Toss in sauce until all are thoroughly coated. Serve immediately.
FYI: I suggest doubling the amounts for the sauce. It takes a bit longer to reduce, but the extra is good drizzled over everything. :)
Author: Pyzis, Posted: Fri Nov 13, 2015 12:47 PM, Post Subject: The Recipe Thread
Home made Teriyaki sauce (Teriyaki beef/chicken/spam/anything)
1 c sugar
1 c soy sauce
1 c water
1/2 tsp garlic
1/2 tsp ginger
splash of sesame seed oil
Cook your favorite meat in it or top your rice! It's amazing and really easy and a staple in my house!
Author: Angela Rose, Posted: Fri Nov 13, 2015 11:56 AM, Post Subject: The Recipe Thread
Impossible Pumpkin Pie Cupcakes
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)
Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with whipped cream.
Makes 12
nom nom nom these are the cupcakes i made.. I used molasses brown sugar though and it tasted great.
Author: Moliira, Posted: Fri Nov 13, 2015 11:38 AM, Post Subject: The Recipe Thread
And today I have another yummy meal recipe for you. I've made this several times, with a couple of variations. I've made it with cut up chicken breasts, I've let the chicken marinate and grill it, and I've also thrown everything into the slow cooker and let it do its thing. This goes really well with rice, potatoes, or just about any kind of side. Easy and versatile.
Oregano-Lemon Chicken
6 Servings
Ingredients
6 chicken thighs
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 garlic cloves, minced
2 teaspoons dried oregano
Directions
Place the chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the lemon juice, honey, oil, garlic and oregano; pour over chicken.
Bake, uncovered at 375 degrees F for 45 minutes or until a meat thermometer reads 180 degrees F and chicken juices run clear, basting occasionally with pan juices.
Author: Moliira, Posted: Mon Nov 9, 2015 1:54 PM, Post Subject: The Recipe Thread
Hi everyone, Cello here. Just about anyone who talks to me for any length of time knows I love to bake and cook. I also enjoy sharing recipes and helping people learn, so I've created this thread for just that purpose!
The first recipe I have to share is my personal spaghetti sauce recipe.
Spaghetti Sauce 5 lb. hamburger (I used 90/10) – I've also used ground turkey, and someone else used a mix of ground venison and beef
5 cans mushrooms (keep the juice)
5 cans diced tomatoes
5 cans tomato paste
5 packages Spaghetti sauce mix
1 bottle red wine
6 cups of water
Italian seasoning
Garlic
Onion powder
Brown the beef, drain off the fat. Dump all the various cans in with the beef, add all the liquids and sauce mix, and add spices to taste. I simmered it for about 3 hours.
