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Thread: Recipes

  1. #1
    rawr ! Panda's Avatar
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    Recipes

    Everyone probably has one recipe that they just love and wouldn't mind sharing . I'm far from suzie home maker, but I love to eat . Anyone wanna share their favorite recipes ? It doesn't have to be anything complicated . It could even be your special way of making ramen .

    Food excites me

    Here's one to start:
    Spicy Seafood Bisque
    Ingredients:
    1/2 cup chopped onion
    1/2 cup chopped celery
    2 tablespoons butter
    4 cups chicken broth
    3 cups tomato juice
    1 (14.5 ounce) can diced tomatoes, undrained
    1 tablespoon Worcestershire sauce
    1 teaspoon seafood seasoning
    1 teaspoon dried oregano
    1/2 teaspoon garlic powder
    1/2 teaspoon hot pepper sauce
    1/4 teaspoon cayenne pepper
    1 bay leaf
    1/2 cup uncooked small shell pasta or elbow macaroni
    1 pound uncooked medium shrimp, peeled and deveined
    1 (6 ounce) can crabmeat - drained, flaked and cartilage removed

    Directions:
    1. In a large saucepan, saute the onion and celery in butter until tender. Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
    2. Discard bay leaf [I leave the bay leaf in]. Add pasta to the soup; cook, uncovered, until tender. Add shrimp and crab; simmer 5 minutes longer or until the shrimp turn pink.


    I always like it better the second or third day, and I always double the recipe. Also, I use "creole" seasoning . I add way more celery than it calls for too ^.^
    Last edited by Panda; 09-16-2009 at 03:10 PM.
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  2. #2
    KING OF CAPS dannytf2's Avatar
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    SOUNDS gOOD IDK HOW TO COOK WELL SO YEA IDK ANY RECIPES OR W.E

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  3. #3

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    Ah man.. I love food. My favorite foods tend to be home cooked stuff . Especially like potato and leek soup, roast beef/mashed potatoes/gravy, clam chowder... you know the stuff you'd like to eat on a rainy day. One day maybe I'll dig up the family borscht recipe :P But I'm afraid I'd have to get the grandmother's permission that one.. or else I might be disowned.
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    Why do I have a suspicion that when dannytf2 cooks, he reads the instructions in a very loud voice?



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  5. #5

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    I like to think of danny as somone without volume control.

    Never know how loud or soft the next syllable will be.
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    Quote Originally Posted by dannytf2 View Post
    SOUNDS gOOD IDK HOW TO COOK WELL SO YEA IDK ANY RECIPES OR W.E
    Sorry to hijack the thread, but I am seriously going to put a conditional in so that any post you make gets converted to lowercase LOL
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  7. #7
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    I don't have any at the moment, but my girlfriend is a baker who happens to make some of the most delicious cookies and cakes. I'll get my favorites from her and edit this.
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    I have a good one for a "Herb" butter. I can Pm the Recipe to you. Gotta be 18 to get this one kiddies.
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  9. #9
    Equipto's Avatar
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    Quote Originally Posted by DooD View Post
    I have a good one for a "Herb" butter. I can Pm the Recipe to you. Gotta be 18 to get this one kiddies.
    Hey I have that one too
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    rawr ! Panda's Avatar
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    I will take the PM recipe !

    I am 22 ^.^ [23 in 13 days and don't you forget it! ]
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    Get a roast.
    Slice it like bread.
    Put in a pan with onions, BBQ sauce and a little beer.
    Cook till done.(personally, I throw it in a crock pot for about 4 hrs. So tender that way.)


    I have some. Maybe I'll post.

    When God gives you lemons, you had better use them for the purpose in which God intended. Because if you don't, you will be fined, stoned, sacked and excommunicated by your local religious affiliation accordingly.
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    Wisconsin Beer Brats: Fluffykins Style

    Ingredients:

    As many brats as you wanna eat. I recommend 6.
    Any kind are fine, I prefer either butcher brats, or Johnsonville cheddar brats.
    6 pack of beer (any kind, preferrably cheap, but not too cheap.)
    Black Pepper Grinder
    Kosher Salt
    Red Pepper Flakes
    Garlic Powder
    Any other spices/herbs you wanna throw in.
    Brown or stone ground mustard.
    Diced onions.
    Kraut.

    Directions:

    Pour 4 beers into a large pot. Heat to a boil.
    Put in pepper to taste, a few pinches of salt, a liberal portion of garlic powder, and a pinch of red pepper flakes.
    Also add any other spices you deem necessary.

    Take one of the leftover beers. Consume it.

    Place brats in one beer is at a boil.
    Reduce heat to simmer, boil brats for about 10 minutes or until firm (but not popped open).

    Finish beer.

    Take brats out, don't bother rinsing them. Place them in a bun or hoagie roll.

    Add mustard, onions, and kraut.

    Consume final beer.
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  14. #14
    rawr ! Panda's Avatar
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    I will try your beer brat recipe soon :] I have never made beer brats but I have eaten them .

    Also Rev.BudGreen I'm happy you posted the roast recipe, I'm buying my first crock pot once I get a gift card in the mail and I can't wait to try making things in it
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  15. #15
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    Twixt Bars
    (Spelling is intentional)
    Original Article



    Ingredients

    For the cookie base
    1 large egg, at room temperature
    1/2 teaspoon vanilla extract
    2 cups all-purpose flour
    3/4 cup powdered sugar
    1/2 teaspoon kosher salt
    1/2 teaspoon baking powder
    10 tablespoons unsalted butter (1 1/4 sticks), at room temperature and cut into small pieces
    For the caramel
    Cooking spray, such as Pam
    1 cup granulated sugar
    3/4 cup heavy cream
    1/2 cup light corn syrup
    4 tablespoons unsalted butter (1/2 stick)
    1/4 teaspoon kosher salt
    1/2 teaspoon vanilla extract

    For the chocolate coating
    ***1 1/2 pounds milk chocolate couverture, such as El Rey 41 percent milk chocolate Discos

    (*** = No Substitutes)


    Instructions
    For the cookie base:
    1. In a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.
    2. Combine flour, sugar, salt, and baking powder in the bowl of a food processor and pulse a few times to aerate and break up any lumps. Add butter and pulse until mixture looks like sand, about 25 (1-second) pulses. Add egg mixture and pulse just until dough comes together, about 10 (1-second) pulses. Form into a flat, rectangular disk, wrap in plastic, and refrigerate at least 1 hour.
    3. Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/8 inch thick. (Work quickly, because the dough will become difficult to roll as it warms up.) Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate at least 15 minutes.
    4. Trim dough to a 12-by-7-inch square and cut into 3-1/2-by-3/4-inch cookies (you need at least 24). Pierce each cookie four or five times with a chopstick or the base of a thermometer.
    5. Place on a baking sheet and cook until golden brown, about 15 minutes. Remove to a wire rack and let cool. Meanwhile, make the caramel.


    For the caramel:
    1. Spray a 13-by-9-inch baking pan with cooking spray, then line the pan with a 16-by-13-inch piece of parchment paper, leaving a few inches of overhang on each side. Set aside.
    2. Combine all ingredients except vanilla extract in a heavy-bottomed 4-quart saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Wash down the inside of the pan with a wet pastry brush to prevent crystallization. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 248°F, about 8 minutes.
    3. Immediately remove the saucepan from heat, stir in vanilla extract, and pour caramel into prepared baking pan. Using an oiled rubber spatula, spread caramel evenly in the pan. Immediately press 24 cookies, pierced side down, into caramel, leaving space between them to cut them apart later.
    4. Let cool until caramel is no longer warm to the touch and holds a slight indentation when pressed with your finger, about 40 minutes. Place filling in the refrigerator until caramel is firm and can easily be cut through, about 40 minutes.
    5. Remove filling from the baking pan to a cutting board, caramel side down, and, using a sharp knife, cut around each cookie. Peel off parchment paper, place undipped candy bars on a cutting board, caramel side down, and trim away excess caramel. Immediately place on a parchment-lined baking sheet, cookie side down, and set in the refrigerator until caramel is hard, at least 10 minutes. (Note: It’s best to work in a cool area for this step.) Meanwhile, temper chocolate.


    For the chocolate coating:
    1. To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
    2. Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)
    3. Remove the bowl from the saucepan. Add remaining 6 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted place the bowl over the reserved cold-water bath. Meanwhile, take undipped candy bars out of the refrigerator.
    4. Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.
    5. To test if chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)
    6. Line a baking sheet with parchment paper. Drop candy bars one at a time, cookie side down, into tempered chocolate. Cover caramel side with more chocolate, then remove candy bar. To do so, hold two dinner forks in one hand, crossing the ends of the handles to form a V, with the tines pointed outward. As you remove each candy bar, tap the forks several times against the edge of the bowl and scrape the bottom of the forks across the edge to wipe away any excess chocolate.
    7. Place Twixt on the baking sheet by tilting the forks so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the forks out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.
    8. Trim any excess chocolate from edges of candy bars and place Twixt in an airtight container. Twixt will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.
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