RECIPES!
So, I like cooking. I do. I also like experimenting with food, and so I thought I would share with you all two recipes, one that I know that is a success, and one that I'm having a lot of fun with.
JJ's Leftover Ham
Ingredients: Ham slices (Not deli meat), black pepper, butter, and beer (I use Bud Light)
Add the butter, pepper, and beer into a pan over medium heat, allowing the butter to melt and letting everything simmer together.
Add ham slices and let simmer until happy. If there is more ham than room in the pan, take the simmering ham out and put more ham in. If the sauce runs low, more beer, butter, and/or pepper.
Enjoy!
Flavored Vodka
Ingredients: Cheap vodka, glass jars, coffee filters, and whatever you please!
I use 8 oz. jelly jars for this, and cheap brand (Skol) vodka. As for the flavors, I so far have made Cocoa, garlic, lemon pepper, cinnamon, peppermint tea, coffee, marshmallow (still in progress), parmesan cheese, craisin, black jelly beans, honey, and bacon (using Bac-o's). I've got thoughts of a curry flavored one, and even some ideas for Snickers bars and Reese's Cups.
Simply put a moderate amount of whatever flavor you desire into the jar, fill with vodka, and set out of the way for a few days. When the flavor is to the point that you'd like it, take the lid off, then use the ring to screw the coffee filter onto the jar and strain into a clean receptacle, I like to use a measuring cup.
My only advice, from experience, is make sure that you're not using plastic, and be careful with the amount of spice/additive. I did black pepper, a lot of it, into a plastic bottle, and left it for three weeks. Diesel fuel is more pleasant to drink, something I also know from experience.
Oh, and Enjoy!
So, I like cooking. I do. I also like experimenting with food, and so I thought I would share with you all two recipes, one that I know that is a success, and one that I'm having a lot of fun with.
JJ's Leftover Ham
Ingredients: Ham slices (Not deli meat), black pepper, butter, and beer (I use Bud Light)
Add the butter, pepper, and beer into a pan over medium heat, allowing the butter to melt and letting everything simmer together.
Add ham slices and let simmer until happy. If there is more ham than room in the pan, take the simmering ham out and put more ham in. If the sauce runs low, more beer, butter, and/or pepper.
Enjoy!
Flavored Vodka
Ingredients: Cheap vodka, glass jars, coffee filters, and whatever you please!
I use 8 oz. jelly jars for this, and cheap brand (Skol) vodka. As for the flavors, I so far have made Cocoa, garlic, lemon pepper, cinnamon, peppermint tea, coffee, marshmallow (still in progress), parmesan cheese, craisin, black jelly beans, honey, and bacon (using Bac-o's). I've got thoughts of a curry flavored one, and even some ideas for Snickers bars and Reese's Cups.
Simply put a moderate amount of whatever flavor you desire into the jar, fill with vodka, and set out of the way for a few days. When the flavor is to the point that you'd like it, take the lid off, then use the ring to screw the coffee filter onto the jar and strain into a clean receptacle, I like to use a measuring cup.
My only advice, from experience, is make sure that you're not using plastic, and be careful with the amount of spice/additive. I did black pepper, a lot of it, into a plastic bottle, and left it for three weeks. Diesel fuel is more pleasant to drink, something I also know from experience.
Oh, and Enjoy!
Neat! As for the vodka, have you tried using skittles? I've seen that recipe around on the internet but have yet to try it out for myself lol
Lol I recognize the first recipe, and the second one sounds like an adventure I might have to try out for a girls night 
all we drink on those nights is vodka....hmmmmmm.....
all we drink on those nights is vodka....hmmmmmm.....
Hmmmmmm your alcohol recipes intrigue me. I have a guild who does Renaissance Faire every year, and each year everyone makes their own alcohol to have everyone taste. Last year the hit of the faire was bacon rum, but I really didn't like it. This is interesting, I might try it out because I have no clue how to make my own alcohol and this could be what I am looking for 
I made a thread like this a while ago! I should add some more recipes sooooon. *loves to cook*
I should add some more recipes sooooon. *loves to cook*
HEY. GUESS WHAT. I'm making my own Asian ketjap chicken and rice thingy in my slowcooker. I posted this in the Fit for RP group but I figure this would be a good place to share too. (Also I'm necroing your thread Jay but as it's on topic and recipes are timeless, I don't think you'll mind.)
This recipe is virtually fat-free, cooked in a slowcooker and can have ingredients substituted however you like. Don't like rice? Don't cook it with rice. Want less chicken? Use less chicken. Don't like the vegetables? Use different vegetables. I've tried to use measurements for all but let me know if something's unclear. I made this recipe today and my food is still cooking for another 7 hours or so, but I just know this is good.
Ingredients:
260gr of rice (approximately 1.2 cup)
600ml water (approximately 2.7cup)
1 cube vegetable broth dissolved in the water above
700gr boneless chicken breast (this was 3 halves for me)
140gr bamboo shoots (this was one drained can for me)
125gr bean sprouts (fresh and uncooked)
1 onion
2 cloves garlic
4 tblsp water
100ml ketjap manis (Indonesian sweet soy sauce, 1 tablespoon = 15ml, so approx 6.5 tablespoons)
1 tblsp white vinegar
2 tsp sambal oelek
1-2 tsp cornstarch and 1tblsp water
Preparation:
1. Dissolve the broth cube in the 300ml of water and pour the rice and water in the bottom of the pan.
2. Slice the chicken breast into cubes and trim any fat from it. (I feed the leftover raw chicken and fat to my cats.) Place the cubes on top of the rice.
3. Mince the garlic and onion and put in a bowl. (If you like you can saute them with 1 tablespoon of sunflower oil. I didn't.)
4. Add the water, the ketjap manis, vinegar and sambal and mix thoroughly. (If you're sauteing, add these ingredients to the pan bring everything to a boil for 1 minute.)
5. Pour the sauce over the chicken. It will mix with the broth but that's okay, the onions will still be covering the chicken. Don't stir and mix it, keep everything layered!
6. Cook on low for 6-8 hours, or on high for 3-4. During the last 15-30 minutes add the bean sprouts and bamboo shoots on top so they'll cook but stay crispy/chewy.
7. When done, you can finally mix the rice, chicken and vegetables and serve. If the sauce is too runny, mix the cornstarch with the water until smooth and slowly stir into the rice until the right consistency and cook for another 10-15 minutes.
This recipe is virtually fat-free, cooked in a slowcooker and can have ingredients substituted however you like. Don't like rice? Don't cook it with rice. Want less chicken? Use less chicken. Don't like the vegetables? Use different vegetables. I've tried to use measurements for all but let me know if something's unclear. I made this recipe today and my food is still cooking for another 7 hours or so, but I just know this is good.
Ingredients:
260gr of rice (approximately 1.2 cup)
600ml water (approximately 2.7cup)
1 cube vegetable broth dissolved in the water above
700gr boneless chicken breast (this was 3 halves for me)
140gr bamboo shoots (this was one drained can for me)
125gr bean sprouts (fresh and uncooked)
1 onion
2 cloves garlic
4 tblsp water
100ml ketjap manis (Indonesian sweet soy sauce, 1 tablespoon = 15ml, so approx 6.5 tablespoons)
1 tblsp white vinegar
2 tsp sambal oelek
1-2 tsp cornstarch and 1tblsp water
Preparation:
1. Dissolve the broth cube in the 300ml of water and pour the rice and water in the bottom of the pan.
2. Slice the chicken breast into cubes and trim any fat from it. (I feed the leftover raw chicken and fat to my cats.) Place the cubes on top of the rice.
3. Mince the garlic and onion and put in a bowl. (If you like you can saute them with 1 tablespoon of sunflower oil. I didn't.)
4. Add the water, the ketjap manis, vinegar and sambal and mix thoroughly. (If you're sauteing, add these ingredients to the pan bring everything to a boil for 1 minute.)
5. Pour the sauce over the chicken. It will mix with the broth but that's okay, the onions will still be covering the chicken. Don't stir and mix it, keep everything layered!
6. Cook on low for 6-8 hours, or on high for 3-4. During the last 15-30 minutes add the bean sprouts and bamboo shoots on top so they'll cook but stay crispy/chewy.
7. When done, you can finally mix the rice, chicken and vegetables and serve. If the sauce is too runny, mix the cornstarch with the water until smooth and slowly stir into the rice until the right consistency and cook for another 10-15 minutes.
Omg this thread is perfect for me. I may post here often as I am a sous chef for one of the most successful restaurants in my area.
Oh! Oh! Oh! How exciting this thread is! *jumps around and suddenly stares at everyone* Do any of you know how to make Black Sambo? It's my fave dessert! (If you know what that is.) *eyes sparkle*
No clue, Hibari - fill us in!
I have some nice seafood recipes I'll post up when I get time to find them.
I have some nice seafood recipes I'll post up when I get time to find them.
Uh.... Well... Uhm... I don't know how to cook or bake... but...I am interested in making desserts, so here...
Black sambo looks like this...
INGREDIENTS:
For the (first) Top Layer:
• Nestle Cream (1 can - big)
• Condensed milk (1 can - big)
• Knox-branded unflavored Gelatin (2 packs)
...
& For the (second) Bottom Layer:
• Evaporated milk (1 can - big)
• White sugar (1 cup)
• 1/2 cup Hershey’s or Ricoa unsweetened chocolate (melt in 1 cup of hot water)
• Knox-branded unflavored Gelatin (2 packs)
STEPS ON HOW TO MAKE IT:
(First) Top Layer:
• Melt 2 packs of of Knox in a 1/2 cup of cold water
• Mix Nestle cream and condensed milk in a pan under low fire temperature
• Add the melted Knox to the Nestle cream and condensed milk mixture, then continue stirring it f or about 10 minutes under low fire temperature
• Place half of the mixture in a 13×9 pan (if u want to make 4 layers) and let it cool
• After that, refrigerate it for at least 2 hours before adding the next layer (or freeze it for 15 minutes for fast results.) Make sure that it is already formed before you pour the next layer.
(Second) Bottom Layer:
• Melt 2 packs of Knox in a 1/2 cup of cold water
• Mix evaporated milk, sugar, and melted chocolate in a pan under low fire temperature
• Add the melted Knox to the milk, sugar, and chocolate mixture and continue stirring it for 10 minutes under low fire temperature
• Set aside mixture and let it cool. When it is cool enough, place mixture on top of the first layer and refrigerate. You can make 2 or 4 layers if you like.
• Then, let it cool for 2 hours before serving, but people mostly suggest you refrigerate it overnight to make sure that the Black Sambo dessert is completely formed.
Once done, to serve it up, drizzle Hershey’s Chocolate Syrup on top of each slice.
(Source)
I know. It might take a lot of time, but it's delicious.
Black sambo looks like this...
INGREDIENTS:
For the (first) Top Layer:
• Nestle Cream (1 can - big)
• Condensed milk (1 can - big)
• Knox-branded unflavored Gelatin (2 packs)
...
& For the (second) Bottom Layer:
• Evaporated milk (1 can - big)
• White sugar (1 cup)
• 1/2 cup Hershey’s or Ricoa unsweetened chocolate (melt in 1 cup of hot water)
• Knox-branded unflavored Gelatin (2 packs)
STEPS ON HOW TO MAKE IT:
(First) Top Layer:
• Melt 2 packs of of Knox in a 1/2 cup of cold water
• Mix Nestle cream and condensed milk in a pan under low fire temperature
• Add the melted Knox to the Nestle cream and condensed milk mixture, then continue stirring it f or about 10 minutes under low fire temperature
• Place half of the mixture in a 13×9 pan (if u want to make 4 layers) and let it cool
• After that, refrigerate it for at least 2 hours before adding the next layer (or freeze it for 15 minutes for fast results.) Make sure that it is already formed before you pour the next layer.
(Second) Bottom Layer:
• Melt 2 packs of Knox in a 1/2 cup of cold water
• Mix evaporated milk, sugar, and melted chocolate in a pan under low fire temperature
• Add the melted Knox to the milk, sugar, and chocolate mixture and continue stirring it for 10 minutes under low fire temperature
• Set aside mixture and let it cool. When it is cool enough, place mixture on top of the first layer and refrigerate. You can make 2 or 4 layers if you like.
• Then, let it cool for 2 hours before serving, but people mostly suggest you refrigerate it overnight to make sure that the Black Sambo dessert is completely formed.
Once done, to serve it up, drizzle Hershey’s Chocolate Syrup on top of each slice.
(Source)
I know. It might take a lot of time, but it's delicious.
The lefotover ham seems good, did it gone under any change or improvement since 2012? :p
I would have thought I would read kitchen's recipes on a RP forum, but here is it.
I would have thought I would read kitchen's recipes on a RP forum, but here is it.
Yessss, recipes!
I've been working through most of the Autoimmune Wellness recipes for the last couple of years to try to combat some inflammation allergies, as the site tends to have really delicious solutions that I wouldn't have thought of otherwise.
One of my favs has been the Thai Basil Chicken, but their various ground meat recipes tend to be pretty good, too. Some of their recipes are pretty ostentatious, but they're a fun challenge.
I've been working through most of the Autoimmune Wellness recipes for the last couple of years to try to combat some inflammation allergies, as the site tends to have really delicious solutions that I wouldn't have thought of otherwise.
One of my favs has been the Thai Basil Chicken, but their various ground meat recipes tend to be pretty good, too. Some of their recipes are pretty ostentatious, but they're a fun challenge.
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