Once upon a time, I ran out of recipe ideas. So, I begged upon the forums for assistance, and, 'lo, a plethora of recipes descended upon me. I post them now here.
Crab Cheese Wontons - EugenidesGet premade eggroll shells. A small package of fake crab. And a block of cream cheese (all of these can be found at the local grocery store - there's no need to go to Mr. Chin's House of Cow Livers, deep within the seedy underground of Chinatown)
Shred/cut up the crab and throw it in with the block of cream cheese. (Messy but fun!)
Mash and stir it up as best you can. Throw it in the microwave for as long as it takes to heat it up to where the cream cheese is soft - removing it from the microwave now and then to stir it up. (Messy but fun!)
Once warm and soft, stir and begin to add sugar to desired sweetness (if you prefer it sweet... do nothing for "crab rangoon" style). This requires tastings.
Place portions of your SUPER AMAZING CRAB CHEESE MIX onto the premade egg roll shells. (Super messy but fun!)
Fold them in cute little star, triangle, or squarish shapes. (Not fun. HATE!)
Heat up oil in a frying pan. (Burnings of the face and eyes when oil globules go flying. AIIIIEE!)
Fry until the shells are crispy. (Burnings of the fingers and hands. AIIIIEE!)
Remove. (Do NOT eat at this step. Big mistake. Burnings of the tongue and mouth. AIIIEE!)
Paper towel the grease off. (Messy but fun!)
Wait a few precious moments. (Skip if desired)
And eat. (Orgasm in the mouth delicious)
~Eugenides, The Legend
~Gaerit, The Urban Legend
~Grunthur, The Anfelt Legend
Here's an awesome recipe for ribs, not BBQ mind you, but good. Check your local market for sales on cryo-packed baby back ribs, I often find them on sale for less than 10$ a rack (normally 17$).
Disclaimer: This is a long grueling process, but these are some of the best damn, finger licking, fall off the bone ribs you've ever had!
Dry Rub
8tbls brown sugar
5tbls kosher salt
1tbls chili powder
1tsp garlic powder
1tsp onion powder
1tsp dried thyme
This rub can make 2-3 racks of baby back ribs, make more by keeping the 8-5-1 ratio of the 1st 3 ingredients.
Braising liquid - for 2 racks.
3/4 cup white wine
2tbls cider vinegar
2tbls worcestershire sauce
1tbls honey
3 cloves garlic, crushed
combine and microwave for 1 minute, set aside.
Prep: place the racks of ribs on large pieces of HEAVY DUTY aluminum foil. Sprinkle the rub on both sides of the ribs, pat into the meat. Fold the foil tightly over the ribs, keep in mind this will seal in steam to braise them. Refrigerate ribs for minimum of 1hr.
Preheat oven to 225 (yes, it's a low temp)
After the rub has set place the wrapped ribs on a large sheet pan. Open the end of the foil packed ribs and pour in half the braising liquid into the 2 racks. Re-crimp the foil and tilt the pan to distribute the liquid. Bake in the 225 degree oven for about 2.5hrs. DO NOT RUSH THEM! This is braising, low and slow. Your patience will be rewarded!
The ribs are done when the bones are loose in their sockets.
Remove the ribs from the oven, slit the foil packs while draining the liquid into a sauce pan. Leave the ribs covered to rest for a while. This liquid is GOOD STUFF. Heat the liquid over medium heat, stirring constantly. This sauce will reduce to a thick fat/sugar syrup. When steam stops coming off the reduction remove from the heat, the water is gone. This syrupy goodness will BURN FEROCIOUSLY if left unattended or unstirred.
When thick, remove sauce from heat. Open the ribs paint them with the sauce. Place the ribs under the broiler briefly, with the oven door open, to caramelize the glaze on the ribs. Keep an eye on the broiler, this happens fast.
OKAY! Congrats. You're done. Cut into 2 rib sections and serve.
This recipe was adapted from TV's Alton Brown of Good Eats. (AB is the master of food, and must be duly credited.)
Yours,
-Ked and co.
Mix the chicken, cream cheese olives and palmentos together.
unroll the rolls and smoosh two triangles together to make a square.
Put a spoonful of the chicken goop in the center.
Pull up the corners like a pin wheel.
Sprinkle with Aunt janes crazy mixed up salt
put on cookie sheet.
bake at 350 until golden brown.
J
While the chicken and rice are cooking, get a small pot out and fill it with broccolli. Put half a cup of water in it and let it boil, then cover. That's it!
Mix your crushed peppers(more is hotter) with your sweet and sour sauce(you can add seasame seeds if you want)
The second the chicken is out of the oven, mix it with the sauce and add the broccolli. Serve on rice! Nummy good.
Nyrithorn says in elven, "She's speaking psycho speak. One of our brothers killed our mother for speaking it."
www.gemstone.game-host.org/towncorpse
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1. Sweat (cook over low heat) the onions, carrots, peppers and garlic cloves in a large saute pan until the onions are translucent and all vegetables are soft in ~3 tbsp of Olive Oil. Add about 1 tsp of the italian seasoning halfway through.
2. Dice up the tomatoes, taking care to remove all of the seeds as they can make the sauce bitter, and add them to the vegetable mixture in the pan.
3. Allow this to cook over low heat for at least 30 minutes, or until the tomatoes are fully cooked and it starts to look more like a sauce.
4. Add italian seasoning, salt, & pepper to taste, along with the bay leaves.
5. Turn up to high heat and add the vodka and parmesan cheese. Cook until it starts to bubble then turn back to low heat.
6. Add tomato paste to get to desired consistency, allowing to simmer for as long as you want for deliciousness to set in.
7. remove bay leaves, as they taste icky and are far too leafy to eat.
8. add to pasta, or over chicken, and enjoy.
If it sucks, I'm sorry, I don't know how to put it in a recipe without making it at the time. :)
Mmmmfoodz.
-z0mgtasty chicken lasagne-
For a 9x13 pan:
2 boxes Barilla no-bake lasagne noodles
4-6 cups shredded cheese, italian mix
1-2 cups shredded cheese, mexican mix
2 jars Prego Traditional pasta sauce
3 chicken breasts
Bake chicken breasts for 25-30 minutes at 350F until just barely cooked all the way through. Remove from oven, let cool long enough not to burn your fingers, shred along muscle grain fairly finely until you've got a big ol' bowl of chicken shreds.
Carefully round a single corner on each of 12 no-bake lasagne noodles with scissors. They will crack if you're not perfect. Cry when you don't get a perfect corner. Swear, if that's your inclination. (That's my inclination.)
Coat bottom of 9x13 pan with a thin layer of pasta sauce.
Place one of your prepared round-cornered lasagne noodles at each corner of the pan, fill in gaps between with two more non-rounded lasagne noodles. Sprinkle chicken shreds across noodle layer to desired density. Spread pasta sauce on chicken layer, saturating it thoroughly but not drowning it. Add layer of italian cheeses, followed by sprinkling of mexican cheeses.
Repeat this process twice more, pushing down on new noodle layer while muttering to self, "Crap, I used too much chicken/cheese/sauce on that one," and wondering if you'll have enough room for the third layer.
Bake the layered mess at 350F for about 30 minutes. Let it set for another 20ish once out of the oven. Slice into and serve. Delight in the cheesy glory of it all.
Gyres
Put meat in crockpot. Put onion soup mix on top of meat. Put mushroom soup on top of that. Pour sprite over all. Cook on high for about four to five hours, then you can turn to low to let the sauce thicken a bit. Serve over egg noodles or rotini or rice. Serves at least four.
Sounds weird, but tastes sooooo good.
-Eiadh's player
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Reduce both cereals to a fine powder and combine, set aside.
Mix spices with flour, set aside.
Blend buttermilk and egg. Cut chicken in 1 inch by 1 inch cubes.
Dip chicken pieces in flour mixture(make sure chicken is damp from recent rinsing). Dip Chicken in buttermilk mix and then in Captain Crunch mixture.
Preheat Oven to 425 degrees
Refrigerate for 15 minutes(long enough to clean up mess on counter!)
Heat skillet and melt butter in it, Brown your chicken pieces (they come out this nifty golden brown if you do it right) and place in a casserole dish.
Bake for 20 minutes, check your fattest piece to make sure its baked all the way through (it should be but I like to check!).
Serve with sweet potatoe fries and dijon mustard.
Nummy good.
Nyrithorn says in elven, "She's speaking psycho speak. One of our brothers killed our mother for speaking it."
www.gemstone.game-host.org/towncorpse
www.gemstone.game-host.org/festivalofcontemplation
www.gemstone.game-host.org/foa
In a large saucepan, combine water and reserved clam juice. Add bouillon cube, potatos, onions, celery, carrots, and parsley. Bring to boil, reduce heat and simmer until vegetables are to desired tenderness. Stir in soup, clams, canned milk, bacon, salt, and pepper. Once nearly all the way to desired heat, stir in all of the cheese and stir until the cheese has melted.
Makes: A LOT.
Warning: Do not boil this soup once you have added in the second batch of ingredients, and DEFINITELY not once you've added in the cheese. It'll ruin the whole batch, so take your time heating it!
In a large saucepan, gently sweat the leeks and onion in the butter until soft. DO NOT BROWN THEM. Add potatos and stock to saucepan, and salt and pepper to taste (be careful not to overdo it with either of them.. too much salt can ruin the cream). Bring to a boil and simmer until everything is soft (about 30 minutes). Remove from heat and pour into blender or food processor, add apple and raddish. Puree until smooth. Once all puree is back together, gently stir in the cream, add chives for garnish, and serve.
Roast chicken, let cool. Once cool, remove skin and pull apart into bite size chunks.
Prepare pasta and vegetables according to instructions.
Mix drained pasta, vegetables and chicken.
Serve with Your Preferred Salad Dressing (I'm partial to Chedder Cheese & Parmesan Ranch while the husand likes Three Cheese or Zesty Italian) and Toppings.
Good hot or cold.
Cook meat, adding salt, pepper, chopped onion and garlic to personal taste (sometimes I cheat and use dried onion flakes and minced garlic. What can I say, I have a two year old and chopping onion is not always an option.) Drain if necessary.
Stir flour into meat for one minute. Add ketchup and 3/4 cup of beef broth. Stir and simmer for 2 minutes. Should thicken into like a paste.
Make mashed potatoes or prepare instant, you're going to want about 4-6 servings (depending on how much you like potatoes). Instead of milk when mashing the potatoes I use some of the remaining beef broth, (I'll even put it in the water when first boiling the potatoes). Can't say how it would work with instant, never tried it.
Cook vegetables according to directions if using frozen.
In a 2 quart dish, spread a bottom layer of meat, then vegetables, then potatoes. Top it all with grated cheese (how much is up to you, in my house it's the more the better), and bake it at 375 for 30 minutes. I usually broil it after for 1-2 minutes to give the cheese a nice crispiness.
One last recipe if you have a crock pot (also known as slow cooker depending on where you're from). And I highly suggest if you don't, get one! Nothing like tossing ingredients in, turning it on and walking away for 6-8 hours.
Pot Roast
1 3-5lbs Oven Roast (I prefer these over what's sold as pot roasts because I like less fat)
1 1lbs package of peeled baby carrots (yay for not having to do it yourself!)
1 medium onion
3-4 celery stalks
5-7 peeled russet potatoes OR
6-8 red potatoes (washed well)
1 package dry onion soup mix
1 cup water
Salt and pepper the meat, then sear in a hot frying pan (no added oil) till nicely browned on all sides.
Wash and cut vegetables any which way you like (the husband prefers I cut the celery somewhat big so he can avoid getting any easier.) Really the amount of vegetables is up to the maker and what they like, some people will also add mushrooms and/or tomatoes.
Mix about half the vegetables in the bottom of the pot then lay meat on top. Put the rest of the veggies around the meat.
Sprinkle onion soup over meat and vegetables then add the water and cover.
Cook on low for 8-10 hours or high for 4-6.
Yeah now that I'm sounding more and more like some throwback to June Cleaver I'll stop this here. Anyway, hope these gave you some ideas.
-Amber
The player behind Lhel and some rogue chick.
Yeah, I thought about this some after my last post and realized that anything I'm doing is probably a lot more basic than what you're doing, but here's the one that I think I've had the best results with.
Ingredients Notes
1 lbs. rotini I prefer whole wheat because I'm pretending to be health-conscious
1 jar of alfredo sauce
1 can of tomato paste
1 package of chicken sausage I'm a big fan of the apple chardonnay flavor
1 pepper
1/2 onion
1...piece? of fresh garlic whatever you call the individual pieces you break off of the clove
Vodka
Cajun Seasoning optional, but I like
Ground Cayenne Pepper also optional, but I definitely like
Basil
Oregano
It's pretty straightforward...add rotini to hot water until it's ready. Meanwhile, chop up the pepper and onion, and mince the garlic, then toss it all into a frying pan. When the onions are lightly browned and the peppers are starting to soften, add the alfredo sauce and tomato paste. Stir until you get a consistent pink sauce. Now add some vodka to the mix (I totally eyeball this...I have no idea what sort of measurement to give =\). Add cayenne and cajun seasonings to your taste (I would say I prefer a 6-7 on a 10 point "spice" scale, adjust as you see fit).
While that's simmering, slice the chicken sausages (they come pre-cooked, or at least mine do, so you just need to heat them up, which the sauce will do). Toss them in, and stir it up a bit, and then add it to the pasta. This is, of course, assuming that the rotini has finished cooking and been drained at some point.
I mix everything together in the pot I used to cook the rotini. Stir it up, add some basil/oregano, and serve.
Notes:
- non-stick pots and pans are THE AWESOME
- If you can let the pasta sit in a colander in the sink for a few minutes (add some oil and toss it every now and then), you can use the now-empty pot to prepare the sauce and then pour the pasta on top of that, reducing your cookware-overhead to...one pot, and a collander.
- I have recently experimented with other kinds of chicken sausage, and I kid you not, blueberry breakfast sausages work really well.
Mix everything but the sweet potatoes in your crockpot on high. Stir frequently to melt cheese, then let simmer on medium for 20 minutes. This will thicken the soup.
During the last ten minutes of your soup's cooktime bring your sweet potatoes to a boil. Let them boil for about 3-4 minutes(Or roughly guess) and drain. Mash them.
Scoop out a healthy portion into each serving bowl and create a crust with the potatoes(think pie). Spoon in soup.
Now you can make varitions.
You could make your soup base, instead of campbells, and I have the recipe for that.
You could get individual pie dishes or croules(I think that's what they are called, I can't remember) And make your sweet potatoe pie crust ahead of time, then fill with soup and back at 325 degress for 20 minutes (if you do this cover it with aluminum foil for the first 15 and leave open for the last five).
It comes out really well.
Nyrithorn says in elven, "She's speaking psycho speak. One of our brothers killed our mother for speaking it."
www.gemstone.game-host.org/towncorpse
www.gemstone.game-host.org/festivalofcontemplation
www.gemstone.game-host.org/foa
You're missing a good pie receipe...
Someone gave this to me years back, and I honestly forget who did (don't kill me if you read this and you did!!) because it's only signed with an initial.
So, here's some pie:
Pumpkin Chiffon Pie
1 envelope unflavored gelatin
1/2 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp nutmeg
(The previous four can be replaced with 2 tsp pumpkin pie spice.)
3/4 cup milk
2 slightly beaten egg yolks
1 cup canned pumpkin
2 egg whites
1/4 cup sugar
1/2 cup whipping cream, whipped
Combine first seven ingredients in saucepan. Stir in milk, egg yolks and pumpkin. Cook and stir over med heat until mixture boils and gelatin dissolves. Remove from heat and chill till partially set. Beat egg whites till soft peaks form. Gradually add sugar and beat until stiff. Think what comments Krakii would insert here. Fold into pumpkin mixture with whipped cream. Spread into 9X13 graham crust. Chill until firm.
(Serve with whipping cream on top, just like normal pumpkin pie, if desired.)
L
Preheat oven to 350. Season chicken. Brown in 2 Tbs oil. Reserve. (If using chicken breasts, shred them when cool.)
Saute onions until softened, then peppers and garlic, then corn til warmed through, then tomatoes.
Add chicken back into veggie mixture.
Coat bottom of 13x9 pan with enchilada sauce.
Layers: Tortillas (two side-by-side), sauce, 1/4-1/3 mixture, 1/4-1/3 cheese
Last layer is tortillas, sauce, last of cheese
Bake 15 minutes or until desired crispness on top
Note: You can substitute tortillas with tostadas if you prefer crunch!
preheat oven to 325
In a large skillet cook your onion slivers and chicken slices. Pour in 1/2 cup of salsa and cream cheese(cube this so it cooks easier). Stir over medium heat until mixture is pinkish and all the cheese is fully melted. Add peppers.
Lay out tortillas and fill with 1/6th mixture, roll like a fajita and places in a backing dish (seam down). Repeat with all six. Cover each with remaning 1/2 cup of salsa. Cover with aluminum foil and back 15 minutes. Remove foil and add cheese (as much as you like!) and bake for another 5 minutes.
Jenny's cheesy mexican rice
1/2 cup salsa (Any kind you like!)
1 cup regular white rice
1 1/2 cups of water
1/2 cup shredded cheddar cheese
1 teaspoon garlic salt
1 teaspoon veg. oil
Mix oil, salt, water and rice in a pan that you have a matching lid for(this is kind of important). Bring to a boil and then reduce to a simmer and cover for 12 minutes. Add salsa and cheese. Stir. Cover on reduced heat for 5 more minutes. Rice should be tender. I'd taste it though, I have a really old stove and my cook times are sometimes ALOT faster.
Nyrithorn says in elven, "She's speaking psycho speak. One of our brothers killed our mother for speaking it."
www.gemstone.game-host.org/towncorpse
www.gemstone.game-host.org/festivalofcontemplation
www.gemstone.game-host.org/foa
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.
Remove the dough from the refrigerator and on a lightly floured surface, roll out to a 12-inch circle. Transfer the dough to a 9-inch pie pan, pressing gently to fit, trim the edge to within 1/2-inch of the pan, turn under, and crimp decoratively. Refrigerate for 30 minutes to 1 hour.
Preheat the oven to 375 degrees F.
Line the pie shell with parchment paper and fill with pie weights, dry beans, or rice. Bake until the crust is set, about 12 minutes. Remove the parchment paper and weights and bake until lightly colored, 8 to 10 minutes. Cool on a wire rack before filling. Combine the granulated sugar, cornstarch, milk, water, and pinch of the salt in a large, non-reactive saucepan, whisk to combine, and bring to a simmer over medium heat, whisking occasionally. As the mixture reaches a simmer and begins to thicken and turn clear, 4 to 5 minutes, whisk in the egg yolks, 2 at a time. Slowly add the lemon juice, whisking constantly, and add the zest and limoncello. Add the butter, 1 piece at a time, and whisking constantly, return to a simmer. Remove from the heat and pour immediately into the prepared pie crust.
Beat the egg whites, cream of tartar, and remaining pinch salt in a large bowl with an electric mixer until soft peaks form. Beating constantly, gradually add the confectioners' sugar and beat until glossy stiff peaks form, being careful not to over beat, as this will make the meringue difficult to spread.
Transfer the meringue to a pastry bag fitted with a medium star tip. Working 1 row at a time, pipe the meringue across the top of the hot lemon filling in a zigzag pattern, alternating direction with each row. Cover the pie filling completely, going out to the pastry edges, so the meringue does not draw up or weep during baking. (Alternatively, spread the meringue evenly over the pie filling using a rubber spatula, smoothing out to the pastry edges. Make decorative peaks in the meringue using a dull knife or the back of a spoon.)
To quickly cook the meringue, preheat the broiler with the rack in the highest position. Place the pie under the broiler and cook until the meringue is set and golden brown, 1 to 2 minutes, watching carefully to avoid burning. (Alternatively, the meringue can be cooked in a preheated 325 degree F oven until set and golden brown, 14 to 16 minutes.)
Transfer the pie to a wire rack to cool completely before serving.
Sweet Pie Crust:
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons cold, unsalted butter, cut into pieces
2 tablespoons cold vegetable shortening
3 to 4 tablespoons ice water, or as needed
Sift the flour, sugar, and salt into a large bowl. With your fingers, work the butter and shortening into the dry ingredients until the mixture resembles coarse crumbs. Add 3 tablespoons of the ice water and work with your fingers just until the dough comes together, adding more water as needed, 1 teaspoon at a time, to make a smooth dough, being careful not to overwork the dough.
Form the dough into a disk shape, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
Yield: enough dough for 1 (9 or 10-inch) crust
Here's a quick fix dinner that has a little spanish flair.
I don't have a name for it, it's just yummy.
1lb ground beef (or turkey or pork or a mixture).
1 large yellow onion diced
2 cloves garlic finely chopped
1 green bell pepper diced
1 small can of tomato sauce
1 tbls chili powder (more or less to your taste)
1 teaspoon of cumin
A pinch of dried red pepper flakes for heat.
20 or so spanish olives with pimento, drained and rough chopped
3 tbls of the brine the olives came in
1 can of diced mild green chiles, you can use 1 fresh jalepeno instead for more heat, no seeds please.
black pepper to taste
Prep: In a large skillet over high heat, quickly wilt the veggies with a little oil to facilitate. Season with a pinch of kosher salt (the olives provide a lot of the seasoning in this dish). Don't burn your garlic. Add the chopped meat and cook until just browned. Drain excess fat.
Return meat and veggies to medium heat and add the remainder of the ingredients and spices. If the mixture seems dry, add a few tablespoons of water to thin. Reduce heat to low, cover and allow to simmer for about 20 minutes.
This creates an almost chili-like dish, it's quite potent on it's own. Serve over a good hearty rice like white jasmine or brown basmati, rice mellows it out.
Excellent topped with a little shredded cheddar or pepper-jack cheese or sour-cream.
Serves about 4 (with second helpings of course), and always a hit.
-Ked and co.
Cook white rice in a rice cooker (marvelous things, those). Throw it in a pan with a little water, add enough salsa so that everything's wet but not drowning. Stir and cook over medium heat until the salsa turns from pink to orangeish and is nice and caramelized. Top with cheese, or not! As apparently true with my recipes, tastes much greater than sounds.
Great for reinvigorating rice from yesterday (just add more water).
-Eiadh's player
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Visit E and S's Fine Furs, for all your skin and fur needs. Come to the *building* in the first block of the Solhaven Spiral. Adventurers' and Cobblers' source for magnificent quality pelts!