Zahlman's rice-and-a-half pudding wrote:You require:
1 cup uncooked rice (and a whole bunch of water... I'll assume you know how to cook rice)
2 cups (1/2 litre) whole milk
1/2 cup chopped dates (that's about 16 of them)
1/2 of one of those small (170g) packages of creamed coconut
1/2 cup sugar
2 sticks (1/2 pound) butter (don't freak out! The butter isn't going in, just the milk solids)
Spices to taste
...and of course, moar vespene gas, but that isn't part of the recipe.
Set the rice to cook while you clarify the butter. Save the milk solids when you skim them off the butter. Both of these tasks involve low heat and little attention, so you can also chop the dates and mix them together with the coconut while this is going on. Get the rice nicely overcooked, then add a cup of milk and let it simmer. You want it really nice and pasty at the end.
Pour off the clarified butter, then return the milk solids to the pan. Add cornstarch to make a roux, then fold in the date-coconut mixture. (You may need to add a little water too.) Once you have a nice paste, gradually add the remaining milk and sugar, a little at a time, alternately.
Pour the resulting sauce over the rice, then add spices and mix it all together. I recommend a generous helping of cinnamon, a little ginger and a touch of black pepper.
Belial wrote:I once had a series of undocumented and nonstandardized subjective experiences that indicated that anecdotal data is biased and unreliable.
Blubb3r3ng3l wrote:try making a full tray of brownies, then pouring heated chocolate frosting over the top while they're still warm. Trust me on this one.
MacGyver'd Chocolate Drops wrote:1/2 cup cocoa
1/2 cup cane sugar
About 1/4 to 1/3 cup milk; you will have to fiddle with this.
1 bag graham crackers, crushed -- tea biscuits may also work, but you have to mess with it.
Combine sugar and cocoa in a bowl. Add crushed crackers or biscuits. Depending on what you use for this most essential dry ingredient (it soaks up the most moisture), you may have to vary the amount. Stir in the milk, mixing evenly until you get a slightly moist doughy consistency that will hold shape. If you get a too wet consistency, add more crackers or other dry ingredients, and add milk if your mixture seems too dry. Roll into balls, which you can (if you like) cover in any of the following:
Shredded coconut (the customary covering), sweetened or unsweetened
Chopped dried fruits
Very finely chopped nuts
Cocoa (to make them like truffles)
Place these finished drops into a container and freeze them. Serve frozen.
Totally Awesome Cheesecake Brownies
cheesecake mixture ingredients:
--8 oz full-fat cream cheese
--1/4 cup caster (superfine) sugar
--1 tsp vanilla essence (extract)
--(liqueur of choice is optional, but is totally worth it *grins*)
brownie mixture ingredients:
--4 oz baker's chocolate
--1/2 cup unsalted butter
--3/4 cup brown sugar
--2 eggs, beaten
--1/2 cup plain flour
--Preheat the oven to 325 degrees. Line the base and sides of an 8in cake tin (pan) with baking parchment.
--To make the cheesecake mixture, beat the egg in a mixing bowl, then add the cream cheese, caster sugar, and vanilla extract. Beat together until smooth and creamy.
--To make the brownie mixture, melt the chocolate and butter together in the microwave or in a heatproof bowl set over a pan of gently simmering water. When the mixture is melted, remove from the heat, stir well, then add the brown sugar. Add the eggs, a little at a time, and beat well. Gently stir in the flour.
--Spread the brownie mixture over the base of the pan, and spread the cheesecake mixture on top.
--Bake for 30-35 minutes, or until just set in the center. (A good gauge of done-ness is sticking a toothpick or fork in the center and seeing if anything comes out stuck to it. If it comes out clean, it's done. If not, a few more minutes in the oven would not go amiss for your finished product. )
--Makes about 16-20 depending on how small you slice them, and given how incredibly rich they are, you'll want to slice them small. They're also just easier to keep a hold of that way.
If you want--as I inevitably do--you can mix in a splash your favorite liqueur to the cheesecake part for added flavor and awesomeness. Caramel Bailey's Irish Cream works REALLY well. The amount you add will depend on the liquidness of the liqueur, as you won't want the end result to be too soupy; also bear in mind all the alcohol *probably won't* bake out, so...yeah. Also, if you're feeling artistic, when you're putting everything in the pan, just add two-thirds of the brownie mixture at first, then the cheesecake, and after you've got that nice and smooth, spoon on the remaining brownie mixture in heaps. Using a skewer, swirl the mixtures together for a marbled effect.
Creole Summer Veggie Thing wrote:Here's an easy but delicious one I basically made up recently:
-Dried Basil (actually, fresh would be better, but I didn't have it on hand)
-Pick-a-peppa Sauce, or Worcestershire
-Butter or Veg Oil or both.
Slice squashes, mushrooms, zucchinis to around 1/4" thick. Dice pepper. Half-wedge tomatoes. Put your oil/butter in your wok and get it jumpin' hot (start out at 10/10 on electric, and then come down to 7 when you starting adding ingredients).
Add zucchini, stir-fry 1 min.
Add squash and pepper, stir-fry 1 min.
Add mushroom, spices, sauce, garlic, stir-fry for 5 min.
Add tomato, stir-fry until done (5 more min.?)
Impromptu white pasta sauce wrote:Melt some butter.
Throw in some (reasonably) finely diced onions.
After a while, add garlic. (Ideally, crushed; I use dried.)
When the onions are cooked, splash in some milk.
Keep the pan on low heat, and stir frequently. You don't want it to bubble.
Throw in some finely grated cheese (I used a Parmesan-Romano mixture).
Add salt and pepper. Go easy on the salt if you used a salty cheese.
Keep heating (but not boiling) till it coats the back of a spoon.
Add some pasta, cooked about a minute less than the instructions on the packet recommend.
Stir, cover, wait a few minutes.
Mustard fish curry wrote:Heat some oil in a pan.
Add some strong Dijon mustard: not the yellow stuff you put in hot dogs.
Add some chilly powder.
Add some garlic. (Ideally, crushed; I use dried.)
(The standard version of this recipe uses powdered mustard seeds, chilly powder and garlic, mixed into a paste with a bit of water.)
Prod your lump of mustard-chilly-garlic with a spoon for a while.
When you smell cooked chilly powder, add a can of tomatoes. You can use the stuff with added onions and/or chillies and/or garlic if you like.
Stir well, and let it cook for a while.
Add your fish. You can use fresh, frozen or pan-fried fish. Not salmon. (The original recipe uses fish seasoned with salt and turmeric, and pan-fried.)
Cover and wait till the fish is cooked.
Eat with rice (traditional) or as a soup with bread (not so traditional, but good with crumbly whitefish).
EsotericWombat wrote:You're... calling the Rolling Stones emo.
It might take a while to gather the lynch mob. no one really planned against this eventuality.
krynd wrote:That'd make an awesome sig. Unfortunately, I'm sure self-sigging isn't allowed...
Doctored Pasta Sauce wrote:1 lb Italian sausage (approx 6 sausages) -- A really good sweet sausage is best, but I have more consistent results with spicy (some sweet sausages taste like air).
1 jar good marinara-like spaghetti sauce (26 oz). Use something that has actual chunks of stuff, plus roasted garlic. Definitely not a kind that comes in a can! (or heaven forbid a powder!)
1 bell pepper
1/2 cup red wine
Serves 4. Doubles well if your skillet is big enough.
Take a large skillet, add water until there is a layer of water not quite 1/4 inch thick. Add sausage (whole).
Cook over medium-high heat, turning the sausages occasionally until all of the water is gone. [note: if your sausages aren't leaking any juices at all, add a very small quantity of olive oil and watch out for splatter, and next time buy less-healthy sausage]
While that is cooking, chop onion and cut pepper in to small slices. set aside.
When the water is gone, the sausage should look cooked on the outside. Take the sausage out of the skillet, slice them. do not drain the pan, do not discard the fat/drippings/juices Ideally the sausages should be almost-but-not-quite cooked. Place sliced sausage, onion, and pepper back into the hot skillet. If you lost tons of sausage juice when slicing, try to pour it back in to the pan.
When the sausage is browned -- basically as soon as it's done being "cooked", pour in the red wine. That'll start to boil off really quickly, let it go until it boils fiercely for a couple of seconds, then pour in the jar of marinara sauce.
simmer on fairly low heat. You can continue at this step for any length of time. It will be fine if you simmer for as little as 10-15 minutes (while you cook the noodles). It will be masterful if you cook it on low heat, stirring occasionally, for about 4-6 hours. It will also be thicker if you do that.
Now, in a separate large pot, cook the noodles according to the package directions. Add salt to the water after it boils, but before adding the noodles (I dunno, a small handful. not a pinch.)
When the noodles are done, you can eat! As a side note, this recipe reheats great. In fact, it is typically much better the 2nd or 3rd day than it is the first, because the flavors continue to mix after the fact. When reheating, I usually add about 2 T of water to the skillet before I put the sauce in, because the sauce really really thickens in the refrigerator.
Green Beans with Almonds & Bleu Cheese wrote:1 lb green beans
2 T butter
3 T slivered almonds
3 T bleu cheese crumbles
Cut the ends off of the beans.
In a large pot, boil some water. When it reaches a full boil, add about 2-3 T salt. While waiting for the water to boil toast the almond slivers. (place on a small hot skillet. stir frequently. it will take some time for them to start to toast, but they will go from perfect to black very fast, remove from heat, set aside). Also while waiting, mince the shallot.
Fill a bowl with ice water
Gently place the green beans in the boiling water, cook for about 3-4 minutes, or until the instant they lose the rubbery consistency (they should still be somewhat crunchy).
Remove them from the boiling water quickly, and place them in the icewater. Dunk them under the water to stop the cooking, then remove them from the icewater and set aside.
In a skillet, melt the butter. Add shallot, saute until translucent. Add the green beans, saute until the beans are hot all the way through. Turn heat to lowest setting, add bleu cheese and almonds. Mix together for about 5-10 seconds. Remove from heat. Top with a few more crumbles of cheese if you like.
Serves I dunno, 4-8? It's 1 lb of green beans, you figure it out
Unagi (eel) with noodles
1/2 lb grilled eel, chopped into bite size bits
10 oz cooked soba noodles
2 tbsp sesame oil (vegetable, canola, or safflower oil works, too)
3 tbsp soy sauce
2 tbsp mirin (opt)
3/4 cup sliced mushrooms
1/2 cup fine julienne carrots
2 sliced green peppers
1/2 cup chopped onion
Briefly heat a large frying pan on medium-high heat. Add the sesame oil and the vegetables and cook for about five minutes (longer if you like your vegetables squishy). Add the noodles, eel, soy sauce, and mirin and continue cooking until heated thoroughly. Remove from heat, serve, and enjoy.
Note - Mirin is a rice wine similar to sake but lower in alcohol content. It's typically used to help out fishy flavors like unagi. You don't have to use it, but it certainly helps.
1 loaf bread- Italian or French works well, though my personal favorites are Sesame or three-cheese semolina. The only important thing is that you can fit your hand into it.
Roughly 1 lb ground beef, depending on the size of the bread.
1/2 onion, finely chopped. (Add more if you're partial to onions)
2 cups shredded sharp cheddar cheese
2 tbsp olive oil
Italian Seasoning, salt, pepper, and rosemary to taste
Crumbled bacon optional
You will need:
A cookie or pizza tray
A large saucepan
A bread knife
Cut off the end of the bread loaf and hollow it out. Collect the bread innards in the bowl- use for bread crumbs, croutons, or a pre-dinner snack. Make sure to leave the loaf stable enough to hold up it's own weight.
Preheat oven to 350 degrees.
Heat the olive oil in the saucepan with a little bit of the spices. Once hot, add the ground beef and brown with the rest of the spices. Add the onion and cook until onions are tender.
Add the cheddar cheese and stir until the cheese is melted. If bacon is desired, add at this step.
Spoon the beef, onion, and cheese mixture into the hollowed bread, stuffing it in well. Re-attach the now-stuffed end with the toothpicks.
Bake for about 15 minutes, or until bread is crisp, then serve.
parsonsb's spaghetti sauce
1/3 pound either hot or sweet italian sausage
1/3 pound of ham
1/6 pound of diced pepperoni
1/6 pound of bacon
1/2 large bell pepper
1/2 large onion
1/2 bag of spinach
3-7 cloves of garlic
2 8oz can of tomato paste
3 cans of diced tomatoes (basil, oregano, garlic vareity)
If the sausage is still in link form remove it from the casing, dice the ham and the bacon. Dice the bell pepper, onion, and garlic. Start browning the sausage and add the garlic. Then add the ham and pepperoni and bacon. When the sausage is about half way done add the onion and bell pepper and spinach. Once the onion and bell pepper are translucent add 1 can of tomato paste and 2 can of diced tomatoes. Let simmer for a few minutes. Add more tomato paste if too thin or more diced tomatoes if too thick.
Serve over noodles.
Serves a few.
Wanderingcowboy wrote:Zohar... you missed an awesome opportunity to post a recipe for brownies in your last post (reply #420 to the thread)
Torvaun wrote:For reasons unknown to me, 420 is associated with marijuana. Hence, brownie recipe.
Korvost's "Everything in the fridge"-omelette wrote:(Basic) Ingredients:
Eggs, as many as you like, depending on how big the omelette is going to be
Cheese, grated or sliced and crumbled
Sweet Mustard, can be substituted with other mustard too
Salt and pepper after your liking
Add other stuff
Put everything in a bowl and stir for a bit, then pour it into a frying pan.
Pull up the edges of the omelette somtimes and tilt it against the edge you pulled up. When it's completely done, fold it in half and lift it out of the pan and onto a plate.
The 'when you're still awake at 3 AM and you're hungry' salad wrote:
Salad dressing of your choice
1. Take croutons, put them in a bowl.
2. Mix in a comfortable amount (so that all of the croutons are slightly moist) of your favorite salad dressing (mine varies between Ranch and Caesar Dressing).
Random832 wrote:crowey wrote:[converted to non-metric by Random832]
1 large onion, diced
2 cloves of garlic, crushed
2 cans tomatoes (you could also use fresh if you want)
2 tablespoons tomato paste
herbs- I use basil, origano, marjoram and parsley. dried is ok, but fresh is best. grow it in a pot on your windowsill!
salt and pepper
dash balsamic vinegar
500g packet of pasta, any sort you are in the mood for. I am going through a fetucini phase at the time of writing...
Heat oil in a medium sized frying pan and saute onion untill softish then add garlic. After a minute or so, I push the onion and garlic to the side and quickly fry the herbs (except parsley) for 20 seconds. This helps to bring out the flavour.
Chop your tomatoes finely and add to the pan, along with the bayleaf and the tomato paste. Stir well to combine the paste and add balsamic vinegar, salt and pepper.
Bring to the boil, then you can turn it right down to the lowest heat you have and leave it for ages while you are doing other stuff (at least 20 mins)
When you are about to cook the pasta, get it simmering again and add the chopped parsley
Drain pasta and serve with the sauce, cheese, spring onions and roasted nuts if you feel like it.
souldelay wrote:I tried it on my campus and totally got busted for "inappropriate use of cookware"
I just want to know how the hell cakewaffles are inappropriate.
Random832 wrote:IN REPLY TO ANGRY RED TEXT: in my defense, you didn't say anything when crowey made his post.
Azrael wrote:Random832 wrote:IN REPLY TO ANGRY RED TEXT: in my defense, you didn't say anything when crowey made his post.
Yes, it's red. No, it's not angry -- very clearly not angry, actually, when you read it in context.
Since there is no accusation, there need be no defense -- which is a good thing, because "But *he* didn't get caught!" is a terrible one.
crowey wrote:3- I changed the recipe anyway, his has cocoa powder in, but I found it made them too dry so removed it from the recipe.
hermaj wrote: Also try to keep in mind that this thread is really for sharing your own ideas and recipes, so the issue of directly copying an existing recipe should not really be coming up here.
Users browsing this forum: No registered users and 3 guests