OK SO.
I really like to cook. A lot.
Since I started keto, I haven't been able to make big meals, either because I'm not hungry enough for them anymore, or because they get expensive fast!
However, I have this great veggie stew recipe that's SUPER EASY and very filling for two people!
This is copy-pasted from an old journal entry I made sharing it:
If you have any yummy recipes you like to return to frequently, share them for others to try and swap reviews and opinions! *0*
I really like to cook. A lot.
Since I started keto, I haven't been able to make big meals, either because I'm not hungry enough for them anymore, or because they get expensive fast!
However, I have this great veggie stew recipe that's SUPER EASY and very filling for two people!
This is copy-pasted from an old journal entry I made sharing it:
Quote:
measurements are guess-timated bc i'm a lazy sod
this feeds 2-4 people depending on serving size. the sizes listed here will fill up a standard sauce pan, but you can make it in a big pot if you want. it might be easier.
spoonful or two olive or vegetable oil
2 carrots, sliced
1 sweet, white, or yellow onion, chopped thick
celery (abt. a pound? half a pound? one of those stalk bushels or w/e) sliced thick (it'll cook down)
mushrooms. however many you want tbh, I get about 2 cups worth or more. they cook down.
1-3 cloves garlic
2 new potatoes chopped to 1/2" or 1" chunks
green onion if you want to include it
1 whole tomato (or 2 whole roma tomatoes)
1 bay leaf
salt
pepper
a little basil and a little thyme
tiny dash of rosemary
I like to add a tiny dollop of vegetable base paste for fuller flavor, but it isn't required.
spoonful or two of flour
spoonful or two of water
a little more water
1. add oil, carrots, celery, sweet onion, garlic, mushrooms to pot and cook down, stirring occasionally, until celery and/or onions are tender. add water if needed to avoid sticking.
2. add spices and the rest of the vegetables. adding a little water is OK. cook for 20-30 minutes or until potatoes become tender.
3. in separate bowl, mix together flour and water until smooth. it should make a few spoonfuls.
4. add it to your soup, stir. it should immediately make a gravy-like sauce. if it isn't thick enough for your liking, mix and add more.
5. cook for 10 or so more minutes, remove bay leaf, serve hot.
share results!!! this is my favorite thing to make for dinner right now!
it's super savory, warm, filling, and p healthy!
this feeds 2-4 people depending on serving size. the sizes listed here will fill up a standard sauce pan, but you can make it in a big pot if you want. it might be easier.
spoonful or two olive or vegetable oil
2 carrots, sliced
1 sweet, white, or yellow onion, chopped thick
celery (abt. a pound? half a pound? one of those stalk bushels or w/e) sliced thick (it'll cook down)
mushrooms. however many you want tbh, I get about 2 cups worth or more. they cook down.
1-3 cloves garlic
2 new potatoes chopped to 1/2" or 1" chunks
green onion if you want to include it
1 whole tomato (or 2 whole roma tomatoes)
1 bay leaf
salt
pepper
a little basil and a little thyme
tiny dash of rosemary
I like to add a tiny dollop of vegetable base paste for fuller flavor, but it isn't required.
spoonful or two of flour
spoonful or two of water
a little more water
1. add oil, carrots, celery, sweet onion, garlic, mushrooms to pot and cook down, stirring occasionally, until celery and/or onions are tender. add water if needed to avoid sticking.
2. add spices and the rest of the vegetables. adding a little water is OK. cook for 20-30 minutes or until potatoes become tender.
3. in separate bowl, mix together flour and water until smooth. it should make a few spoonfuls.
4. add it to your soup, stir. it should immediately make a gravy-like sauce. if it isn't thick enough for your liking, mix and add more.
5. cook for 10 or so more minutes, remove bay leaf, serve hot.
share results!!! this is my favorite thing to make for dinner right now!
it's super savory, warm, filling, and p healthy!
If you have any yummy recipes you like to return to frequently, share them for others to try and swap reviews and opinions! *0*
This is my go to recipe for apple pie.
I've made it so many times and it's come out great every time. Here are the instructions:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
I've made it so many times and it's come out great every time. Here are the instructions:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
step one-- mix the batter, mix mix mix until you make a crazy mess
step two-- sit and lick the batter off your mucky babbit paws and face
step three-- hope your parents don't notice
step two-- sit and lick the batter off your mucky babbit paws and face
step three-- hope your parents don't notice
Anhuret wrote:
step one-- mix the batter, mix mix mix until you make a crazy mess
step two-- sit and lick the batter off your mucky babbit paws and face
step three-- hope your parents don't notice
step two-- sit and lick the batter off your mucky babbit paws and face
step three-- hope your parents don't notice
HEY
Anhuret wrote:
step one-- mix the batter, mix mix mix until you make a crazy mess
step two-- sit and lick the batter off your mucky babbit paws and face
step three-- hope your parents don't notice
step two-- sit and lick the batter off your mucky babbit paws and face
step three-- hope your parents don't notice
B|
Cooking is one of my favorite pastimes, but it's unfortunate I don't have much time to do it. Luckily there's a heaping of delicious recipes that I can blend together right quick which stave off hunger and keep me hydrated. Wonderful, given I have a terrible habit of watering myself about as frequently as a Bedouin waters their camel.
I'll probably be posting here numerous more times because I love to cook and share recipes. For now, here's a few classics in my kitchen.
That will be all for now. I have plenty more where that came from including homemade ramen, a ruby port sauce for the elk steak, matcha protein shake, and wilderness scotch eggs. Just let me know what you're all interested in and I'll happily share!
APPLE AND ROOTS REFRESHER wrote:
1/2 cup 100% carrot juice
1/2 cup unsweetened applesauce
1/2 cup vanilla yogurt
1 teaspoon fresh lemon juice
1 teaspoon grated peeled fresh ginger
1 frozen sliced ripe banana
Add everything to your blender, and grate in the ginger. I personally double up on the ginger because I love it. If you have friends with mild to moderate hangovers, this smoothie with crushed vitamin B-12 added is a fantastic cure and I've made it for my friends on multiple occasions. I share it with anyone and everyone I can.
1/2 cup unsweetened applesauce
1/2 cup vanilla yogurt
1 teaspoon fresh lemon juice
1 teaspoon grated peeled fresh ginger
1 frozen sliced ripe banana
Fresh works too, I prefer frozen
5 ice cubes (about 2 oz)Add everything to your blender, and grate in the ginger. I personally double up on the ginger because I love it. If you have friends with mild to moderate hangovers, this smoothie with crushed vitamin B-12 added is a fantastic cure and I've made it for my friends on multiple occasions. I share it with anyone and everyone I can.
PEANUT BUTTER BANANA SMOOTHIE wrote:
1 frozen sliced ripe banana
1/4 cup peanut butter
Honey or agave nectar to taste
If I'm feeling especially kind to myself I substitute Silk's dark chocolate almond milk for the vanilla.
1/4 cup peanut butter
Personally, I double this or add chocolate protein powder
4 cups vanilla almond milkHoney or agave nectar to taste
If I'm feeling especially kind to myself I substitute Silk's dark chocolate almond milk for the vanilla.
I'll probably be posting here numerous more times because I love to cook and share recipes. For now, here's a few classics in my kitchen.
MARINATED ELK STEAK wrote:
If you've never had elk or antelope, allow me to begin by warning you, it's not very tender. Compared to common kitchen meats and seafoods, elk meat is critically low in fat. This means that not only is it tough, but it also dries out quickly if you cook it too long or too hot. The best way to counteract this is to wrap it in bacon, but bacon is not as complementary a flavor to elk as it is to cow. You will need...
1 stick of butter
1 big strip of elk
1 tbsp Worcestershire sauce
1 tbsp extra virgin olive oil
1 tsp dijon mustard
1 tsp soy
1 tsp honey
2 cloves of garlic, minced
black pepper
meat thermometer
Begin by puncturing your elk meat with a fork or another puncturing tenderizer throughout the cut. Combine all of the ingredients except the butter in a bowl, and add the elk. Marinate for at least 1 hour or overnight if possible.
Heat a charcoal grill until coals are powdered and hot. Melt your butter in a small dish. Add elk and cook for about three minutes on each side until the internal temperature of the meat reaches 140 degrees fahrenheit. As you flip the elk brush the meat with your butter, being careful not to start a fire, but still keeping your meat braised.
Let the meat sit for a few minutes once it's come off the grill. You can dress this any way you please, but I prefer to just eat as-is with a little A1 or glaze on the side.
1 stick of butter
1 big strip of elk
Make sure that your steak isn't too thick or thin. Thin steaks will dry into husks and thick ones will be dry on the outside and undercooked on the in.
3 ounces bourbon1 tbsp Worcestershire sauce
1 tbsp extra virgin olive oil
1 tsp dijon mustard
1 tsp soy
1 tsp honey
2 cloves of garlic, minced
black pepper
meat thermometer
Begin by puncturing your elk meat with a fork or another puncturing tenderizer throughout the cut. Combine all of the ingredients except the butter in a bowl, and add the elk. Marinate for at least 1 hour or overnight if possible.
Heat a charcoal grill until coals are powdered and hot. Melt your butter in a small dish. Add elk and cook for about three minutes on each side until the internal temperature of the meat reaches 140 degrees fahrenheit. As you flip the elk brush the meat with your butter, being careful not to start a fire, but still keeping your meat braised.
Let the meat sit for a few minutes once it's come off the grill. You can dress this any way you please, but I prefer to just eat as-is with a little A1 or glaze on the side.
RED WINE ROAST wrote:
Classically mouthwatering and my personal favorite. You will need...
1 8-10 lb beef roast
3/4 cup of McCormack's Montreal Steak Seasoning
1/4 cup of dried rosemary
1 cube beef bullion (optional)
1 bottle of your preferred red wine
some celery leaves or bay leaves, dried or fresh, wrapped in cheese cloth. (optional)
First, peel your garlic cloves and cut any of the large cloves into small pieces, no larger than the point of a sharpening rod. Create punctures throughout the roast, and insert the garlic cloves into these holes.
In a bowl, combine the steak seasoning and the dried rosemary. Gently pat this over the roast, coating the entire thing and paying extra special attention to the fatty side. If the fat is especially thick, you may even wish to rub some celery salt on it before you add the rest of the seasoning. Don't worry if you have left over seasoning, you'll use it. Set the meat aside in a LARGE freezer bag, double bagging if possible. If you prefer more flavorful meat, this is where you add your left over seasoning.
After you've allowed the meat to sit in the fridge for an hour in the dry rub, add your red wine, beef bullion, and bay leaves or celery. Let it marinate overnight if possible before removing the meat.
At this point you could bake the roast in the oven, slow cook it in a crock pot, or if you're adventurous, slow cook it in a charcoal grill. Time will vary depending on the size and weight of your roast and how you prefer it cooked. Keep a meat thermometer handy and check frequently just as with the elk steaks.
1 8-10 lb beef roast
3/4 cup of McCormack's Montreal Steak Seasoning
1/4 cup of dried rosemary
1 cube beef bullion (optional)
1 bottle of your preferred red wine
I personally recommend the Kirkland Cabernet Sauvignon you can get at Costco. You're welcome to use more expensive wines at your disposal, but they're almost definitely better consumed from a glass. The goal is to find a high tannin red wine with black currant notes that makes a good food pair for red meat, so a Merlot would work well, too.
1/2 head of garlic (about 6-7 cloves)some celery leaves or bay leaves, dried or fresh, wrapped in cheese cloth. (optional)
First, peel your garlic cloves and cut any of the large cloves into small pieces, no larger than the point of a sharpening rod. Create punctures throughout the roast, and insert the garlic cloves into these holes.
In a bowl, combine the steak seasoning and the dried rosemary. Gently pat this over the roast, coating the entire thing and paying extra special attention to the fatty side. If the fat is especially thick, you may even wish to rub some celery salt on it before you add the rest of the seasoning. Don't worry if you have left over seasoning, you'll use it. Set the meat aside in a LARGE freezer bag, double bagging if possible. If you prefer more flavorful meat, this is where you add your left over seasoning.
After you've allowed the meat to sit in the fridge for an hour in the dry rub, add your red wine, beef bullion, and bay leaves or celery. Let it marinate overnight if possible before removing the meat.
At this point you could bake the roast in the oven, slow cook it in a crock pot, or if you're adventurous, slow cook it in a charcoal grill. Time will vary depending on the size and weight of your roast and how you prefer it cooked. Keep a meat thermometer handy and check frequently just as with the elk steaks.
VIETNAMESE FIRE CHICKEN wrote:
This recipe sounds complex but it comes together quickly and usually without incident. I make this so frequently that the measurements provided may not be exact. In fact, with most of these I work intuitively. You may need to adjust for personal preference. You will need...
3 boneless skinless chicken breasts
2-3 cups corn starch
2 tbsp garlic powder
1 tsp coarse ground black pepper
1 tbsp Huy Fong Vietnamese Chilli Garlic Sauce
3 cups chicken stock
a drizzle of dark sesame oil
Jasmine rice
Optional additions:
water chestnuts
cashews
orange
pineapple
Start your jasmine rice first as it will take about as long as the prep and cook time of the chicken. Use a rice cooker if possible.
In a sauce pan, boil your chicken stock then add your Yoshida's, sesame oil, and chilli sauce. Turn down the heat and let simmer.
Cut your chicken into large, bite sized pieces about the size of children's McNuggets. In a bowl, coat the chicken in a mixture of the corn starch, garlic powder, and black pepper. Lightly coat a wide frying pan with your preferred cooking oil and once warmed on medium to high heat, add your chicken. Cook the chicken and toss until the outsides are all lightly browned.
Turn the heat to low momentarily and carefully pour your sauce combination into the frying pan with the chicken. Once enough sauce is in the pan turn the heat back to high and allow the sauce to thicken. If you are adding water chestnuts, cashews, or any fruits/vegetables add them now.
Once the sauce is nearly as thick as your prefer, turn off the heat and let the pan cool.
Serve the sauce and chicken over the jasmine rice or on the side. Soy sauce is a wonderful seasoning for this meal.
3 boneless skinless chicken breasts
2-3 cups corn starch
2 tbsp garlic powder
1 tsp coarse ground black pepper
1 tbsp Huy Fong Vietnamese Chilli Garlic Sauce
If you love spicy food, you can add more. This is the same brand as Sriracha, and if you can't find the chilli sauce it's acceptable to substitute minced roasted garlic and Sriracha.
2 cups Yoshida's Original Gourmet Sauce3 cups chicken stock
a drizzle of dark sesame oil
Jasmine rice
Optional additions:
water chestnuts
cashews
orange
pineapple
Start your jasmine rice first as it will take about as long as the prep and cook time of the chicken. Use a rice cooker if possible.
In a sauce pan, boil your chicken stock then add your Yoshida's, sesame oil, and chilli sauce. Turn down the heat and let simmer.
Cut your chicken into large, bite sized pieces about the size of children's McNuggets. In a bowl, coat the chicken in a mixture of the corn starch, garlic powder, and black pepper. Lightly coat a wide frying pan with your preferred cooking oil and once warmed on medium to high heat, add your chicken. Cook the chicken and toss until the outsides are all lightly browned.
Turn the heat to low momentarily and carefully pour your sauce combination into the frying pan with the chicken. Once enough sauce is in the pan turn the heat back to high and allow the sauce to thicken. If you are adding water chestnuts, cashews, or any fruits/vegetables add them now.
Once the sauce is nearly as thick as your prefer, turn off the heat and let the pan cool.
Serve the sauce and chicken over the jasmine rice or on the side. Soy sauce is a wonderful seasoning for this meal.
TOFU VEGGIE SPRING ROLLS wrote:
This is my favorite light meal, and they're fun and easy to make. I pack them for lunches in the summertime frequently. You will need...
rice paper
cellophane noodles
1 cucumber
1 carrot
fresh whole mint leaves
Prepare the cellophane noodles way in advance. Some brands can be awful, and at worst you may need to consult a local Thai chef. When I struggled with my noodles, I was recommended a brand change and everything turned out beautifully from there.
Thinly slice the carrot, tofu, and peeled cucumber, and cut them into lengths of about four inches. Separate mint leaves from sprig.
Lay out your dry rice paper on a surface that isn't profanely sticky. Gently brush some water on that side of the paper and add a handful cellophane noodles, a slice of tofu, a slice of cucumber, a slice of carrot, and two mint leaves. Burrito-fold the rice paper, gently brushing any dry parts with more water as you go. a perfect tight fold with rice paper may take time to master, but even if it falls apart on its way into your mouth, these rolls are still delicious.
Brush the completed rolls with water once you've finished the wraps to be certain the rice paper is completely hydrated.
That's it, just dip in your favorite sauce once done.
rice paper
cellophane noodles
(also called chinese vermicelli, bean thread noodles, or glass noodles)
tough tofu block1 cucumber
1 carrot
fresh whole mint leaves
Prepare the cellophane noodles way in advance. Some brands can be awful, and at worst you may need to consult a local Thai chef. When I struggled with my noodles, I was recommended a brand change and everything turned out beautifully from there.
Thinly slice the carrot, tofu, and peeled cucumber, and cut them into lengths of about four inches. Separate mint leaves from sprig.
Lay out your dry rice paper on a surface that isn't profanely sticky. Gently brush some water on that side of the paper and add a handful cellophane noodles, a slice of tofu, a slice of cucumber, a slice of carrot, and two mint leaves. Burrito-fold the rice paper, gently brushing any dry parts with more water as you go. a perfect tight fold with rice paper may take time to master, but even if it falls apart on its way into your mouth, these rolls are still delicious.
Brush the completed rolls with water once you've finished the wraps to be certain the rice paper is completely hydrated.
That's it, just dip in your favorite sauce once done.
That will be all for now. I have plenty more where that came from including homemade ramen, a ruby port sauce for the elk steak, matcha protein shake, and wilderness scotch eggs. Just let me know what you're all interested in and I'll happily share!
darling wrote:
Anhuret wrote:
step one-- mix the batter, mix mix mix until you make a crazy mess
step two-- sit and lick the batter off your mucky babbit paws and face
step three-- hope your parents don't notice
step two-- sit and lick the batter off your mucky babbit paws and face
step three-- hope your parents don't notice
B|
step four -- o D o
Bishop wrote:
WOOOOOOOOWOWWWWOOOWWWW!! I LOOK FORWARD TO MORE, THESE ARE BEAUTIFUL
MOTHERFUCKING CROCK POT CHICKEN
I KNOW YOU’RE A BUSY MOTHERFUCKER AND DON’T HAVE TIME TO BUST ASS IN THE KITCHEN!
SO TRY MAKING THIS BADASS TASTY MOTHERFUCKING CHICKEN IN THE CROCKPOT SO THE BITCH COOKS WHILE YOU DO SOMETHING ELSE LIKE SAVING THE WHALES OR KNITTING A PAIR OF SOCKS FOR YOUR CAT.
GET YOURSELF FOUR FROZEN BONELESS CHICKEN BREASTS. YOU DON’T HAVE TO WASTE TIME THAWING THEM OUT BECAUSE IT DOESN’T FUCKING MATTER.
THROW THEM BITCHES IN THE CROCKPOT TO GET AS HOT AS CAPTAIN AMERICA’S SWEET ASS!
DUMP IN A CUP OF FUCKING ITALIAN DRESSING. COOK THAT SHIT ON ‘LOW’ FOR SIX HOURS. LOOK AT YOU FANCY MOTHERFUCKER!
TAKE THE CHICKEN OUT. SHRED THAT MEAT LIKE IT’S A VERSION OF CANON THAT BLATANTLY SAYS YOUR OTP WILL NEVER BE TOGETHER!
ADD A CUP OF CHICKEN STOCK, A BRICK OF CREAM CHEESE, AND ½ CUP OF SOUR CREAM TO THE LIQUID IN THE CROCKPOT. MIX IT ALL UP. ADD THE SHREDDED CHICKEN BACK IN.
DROP-KICK A CAN OF FUCKING MUSHROOMS INTO THAT FUCKER, OR IF YOU DON’T LIKE MUSHROOMS, YOU GLORIOUS MOTHERFUCKER, GIVE THOSE FUNGUS ASSHOLES SOME DADDY ISSUES WHILE YOU LEAVE THEM IN THE DARK BACK CORNER OF YOUR FUCKING PANTRY!
YOU KNOW THOSE LEFTOVER GODDAMNED GREEN BEANS IN THE FREEZER? PUNCH THOSE BITCHES IN THERE TOO. CARROTS OR CORN? CHOPPED CABBAGE? I DON’T GIVE A FUCK! HAVE A GODDAMN VEGETABLE PARTY ALL UP IN THERE!
COOK IT FOR ANOTHER HOUR. EAT IT WITH RICE OR NOODLES OR OVER BROCCOLI, WHATEVERTHEFUCK YOU WANT.
HOLY TITTYFUCK, NOW YOU’RE EATING LIKE THE GOD-KING YOU REALLY ARE!
YOU MOTHERFUCKERS WANT TO KNOW HOW TO MAKE THAT DELICIOUS EGGY YELLOW SWIRLY SHIT?
THAT SHIT’S CALLED ‘TAMAGOYAKI’ AND IS BASICALLY THE MOST GORGEOUS THING YOU CAN PUT INTO YOUR FUCKING FACE IN THE MORNING!
FUCK, THIS GLORIOUS ASSHOLE IS SO RAD THAT YOU CAN EVEN CHILL IT AND EAT IT COLD IN YOUR LUNCHBOX!
HOW’S THAT FOR INGENUITY!
TAMAGOYAKI LITERALLY MEANS ‘FRIED EGG’ BUT THIS IS NO WIMPY-ASS SUNNY-SIDE-UP BULLSHIT!
GOD DAMMIT JAPAN! STOP BEING SO FUCKING RAD!
GET OUT A PAN AND CRANK THE HEAT UP TO MEDIUM! NORMALLY I GO 'HIGH’ BECAUSE I’VE GOT WIZARD-SKILLS, BUT UNTIL YOU MASTER THE TECHNIQUE, I’VE GOT YOU ON EASY MODE.
DON’T BE INSULTED, YOU’RE A NEWBIE. WELCOME THE LEARNING EXPERIENCE AND UNDERSTAND THAT YOU CAN RAISE THE DIFFICULTY LEVEL AS YOU LEARN AND IMPROVE!
WHILE THAT ASSHOLE GETS ITS SHIT TOGETHER, LET’S GATHER OUR INGREDIENTS!
SING SOLEMN SONGS ABOUT YOUR LOST MOUNTAIN HOME TO A CHICKEN UNTIL IT GIVES YOU TWO OR THREE EGGS, OR SIGNS UP TO JOIN YOUR QUEST PARTY.
SLINK BEHIND THAT NOISY-ASS WATERFALL YOU HAVE CHILLING IN YOUR BACKYARD. PUSH ASIDE ALL YOUR DRAGON LOOT AND ENCHANTED DIAMOND PICKAXES TO FIND YOUR BEST BOTTLE OF SOY SAUCE.
THERE’S ACTUALLY SPECIAL SOY SAUCE THAT YOU CAN GET THAT IS SUPER-HIGH-QUALITY AND TASTES LIKE HEAVEN CRAMMED ITSELF DOWN YOUR THROAT, AND WILL KEEP YOUR TAMAGOYAKI GOLDEN YELLOW AND BEAUTIFUL!
HOWEVER, I’M A CHEAP ASSHOLE WHO THINKS NORMAL SOY SAUCE IS GOOD ENOUGH GODDAMMIT, AND SO MEASURE OUT 1 TEASPOON OF THAT SHIT AND PLOP IT IN YOUR EGGS.
REMEMBER THE TEARS OF BABY DUCKS THAT WE HARVESTED LAST WEEK? THEY SHOULD BE DRY ENOUGH TO GATHER 1 TABLESPOON OF BEAUTIFUL SUGAR.
STAY CLASSY AS YOU FALCON-PUNCH THAT BULLSHIT INTO YOUR EGGS.
HOLY TITTY FUCK, THIS SALTY-SWEET DELICIOUSNESS NEEDS TO BE GENTLY SCRAMBLED!
FREAKING OUT BECAUSE YOU DON’T KNOW HOW TO BE GENTLE TO EGGS? CHILL YOUR SWEET ASS DOWN MATE, AND DON’T GO HULK-RAGE ON THIS BAD BEAST, IT NEEDS SOME GENTLE LOVIN’. COUNT IT OUT WITH ME, OKAY? GRAB A FORK AND TILT THE CUP OR BOWL OR HOLLOWED-OUT SKULL AND WHISK IT 20 TIMES.
AIM FOR THE SUGAR ON THE BOTTOM, BECAUSE IT’S A SNEAKY ASSHOLE AND LIKES TO HIDE FROM YOUR SCRAMBLING PROWESS.
THERE SHOULD STILL BE BITS OF EGG WHITE LIVING THE HIGH LIFE, ALL INDIVIDUALISTIC AND SHIT.
THIS IS WHERE IT GETS DIFFICULT. THIS IS THE TECHNIQUE.
DRIZZLE SOME OF YOUR SCRAMBLED BULLSHIT INTO THE PAN. JUST BARELY ENOUGH TO COVER THE BOTTOM!
CAREFUL, BECAUSE EGGS ARE ADVENTUROUS MOTHERFUCKERS AND LIKE TO LEAP OUT OF THE CUP.
USING YOUR SPATULA, PEEL UP THE EDGES ALL THE WAY AROUND.
NOW FLIP A CORNER OVER!
I’M ASSUMING YOU’RE USING A NORMAL ROUND PAN, AND NOT ONE OF THOSE CRAZY-AWESOME SQUARE-SHAPED PANS SPECIFICALLY DESIGNED FOR BAD-ASS THINGS LIKE TAMAGOYAKI.
KEEP FLIPPING, ASSHOLE! ROLL THAT BADASS OVER ALL THE WAY TO THE EDGE, WHERE IT’S FOLDED UP LIKE A PRETTY LITTLE WRAP!
NOW SLOP SOME MORE EGGS INTO THE EMPTY SPACE IN YOUR PAN, WAIT A FEW SECONDS, AND ROLL THAT WRAP THE OTHER WAY!
IF YOU’RE STINGY WITH YOUR EGG USAGE, YOU SHOULD BE ABLE TO GET TWO OR THREE BACK-AND-FORTH ROLLS OUT OF THIS SUCKER.
FLIP IT OVER, ROLL IT AROUND ON ITS OWN, AND GENERALLY MAKE SURE IT’S PRETTY DAMN COOKED BEFORE SLAPPING IT OUT ONTO A PLATE.
WHIP OUT YOUR BOWIE KNIFE, BECAUSE THE THUG LIFE CHOOSES YOU, AND NINJA-CHOP THAT EGGY BURRITO IMPERSONATOR INTO BITE-SIZED MORSELS!
LOOK AT YOUR FANCY ASS, MAKING TAMAGOYAKI!
WANT TO MAKE IT EXTRA FLUFFY AND DELICIOUS? BUTTERFLY KICK A TABLESPOON OF CHICKEN, DUCK OR BEEF BROTH INTO THE EGGS BEFORE YOU WISK!
I KNOW YOU’RE A BUSY MOTHERFUCKER AND DON’T HAVE TIME TO BUST ASS IN THE KITCHEN!
SO TRY MAKING THIS BADASS TASTY MOTHERFUCKING CHICKEN IN THE CROCKPOT SO THE BITCH COOKS WHILE YOU DO SOMETHING ELSE LIKE SAVING THE WHALES OR KNITTING A PAIR OF SOCKS FOR YOUR CAT.
GET YOURSELF FOUR FROZEN BONELESS CHICKEN BREASTS. YOU DON’T HAVE TO WASTE TIME THAWING THEM OUT BECAUSE IT DOESN’T FUCKING MATTER.
THROW THEM BITCHES IN THE CROCKPOT TO GET AS HOT AS CAPTAIN AMERICA’S SWEET ASS!
DUMP IN A CUP OF FUCKING ITALIAN DRESSING. COOK THAT SHIT ON ‘LOW’ FOR SIX HOURS. LOOK AT YOU FANCY MOTHERFUCKER!
TAKE THE CHICKEN OUT. SHRED THAT MEAT LIKE IT’S A VERSION OF CANON THAT BLATANTLY SAYS YOUR OTP WILL NEVER BE TOGETHER!
ADD A CUP OF CHICKEN STOCK, A BRICK OF CREAM CHEESE, AND ½ CUP OF SOUR CREAM TO THE LIQUID IN THE CROCKPOT. MIX IT ALL UP. ADD THE SHREDDED CHICKEN BACK IN.
DROP-KICK A CAN OF FUCKING MUSHROOMS INTO THAT FUCKER, OR IF YOU DON’T LIKE MUSHROOMS, YOU GLORIOUS MOTHERFUCKER, GIVE THOSE FUNGUS ASSHOLES SOME DADDY ISSUES WHILE YOU LEAVE THEM IN THE DARK BACK CORNER OF YOUR FUCKING PANTRY!
YOU KNOW THOSE LEFTOVER GODDAMNED GREEN BEANS IN THE FREEZER? PUNCH THOSE BITCHES IN THERE TOO. CARROTS OR CORN? CHOPPED CABBAGE? I DON’T GIVE A FUCK! HAVE A GODDAMN VEGETABLE PARTY ALL UP IN THERE!
COOK IT FOR ANOTHER HOUR. EAT IT WITH RICE OR NOODLES OR OVER BROCCOLI, WHATEVERTHEFUCK YOU WANT.
HOLY TITTYFUCK, NOW YOU’RE EATING LIKE THE GOD-KING YOU REALLY ARE!
YOU MOTHERFUCKERS WANT TO KNOW HOW TO MAKE THAT DELICIOUS EGGY YELLOW SWIRLY SHIT?
THAT SHIT’S CALLED ‘TAMAGOYAKI’ AND IS BASICALLY THE MOST GORGEOUS THING YOU CAN PUT INTO YOUR FUCKING FACE IN THE MORNING!
FUCK, THIS GLORIOUS ASSHOLE IS SO RAD THAT YOU CAN EVEN CHILL IT AND EAT IT COLD IN YOUR LUNCHBOX!
HOW’S THAT FOR INGENUITY!
TAMAGOYAKI LITERALLY MEANS ‘FRIED EGG’ BUT THIS IS NO WIMPY-ASS SUNNY-SIDE-UP BULLSHIT!
GOD DAMMIT JAPAN! STOP BEING SO FUCKING RAD!
GET OUT A PAN AND CRANK THE HEAT UP TO MEDIUM! NORMALLY I GO 'HIGH’ BECAUSE I’VE GOT WIZARD-SKILLS, BUT UNTIL YOU MASTER THE TECHNIQUE, I’VE GOT YOU ON EASY MODE.
DON’T BE INSULTED, YOU’RE A NEWBIE. WELCOME THE LEARNING EXPERIENCE AND UNDERSTAND THAT YOU CAN RAISE THE DIFFICULTY LEVEL AS YOU LEARN AND IMPROVE!
WHILE THAT ASSHOLE GETS ITS SHIT TOGETHER, LET’S GATHER OUR INGREDIENTS!
SING SOLEMN SONGS ABOUT YOUR LOST MOUNTAIN HOME TO A CHICKEN UNTIL IT GIVES YOU TWO OR THREE EGGS, OR SIGNS UP TO JOIN YOUR QUEST PARTY.
SLINK BEHIND THAT NOISY-ASS WATERFALL YOU HAVE CHILLING IN YOUR BACKYARD. PUSH ASIDE ALL YOUR DRAGON LOOT AND ENCHANTED DIAMOND PICKAXES TO FIND YOUR BEST BOTTLE OF SOY SAUCE.
THERE’S ACTUALLY SPECIAL SOY SAUCE THAT YOU CAN GET THAT IS SUPER-HIGH-QUALITY AND TASTES LIKE HEAVEN CRAMMED ITSELF DOWN YOUR THROAT, AND WILL KEEP YOUR TAMAGOYAKI GOLDEN YELLOW AND BEAUTIFUL!
HOWEVER, I’M A CHEAP ASSHOLE WHO THINKS NORMAL SOY SAUCE IS GOOD ENOUGH GODDAMMIT, AND SO MEASURE OUT 1 TEASPOON OF THAT SHIT AND PLOP IT IN YOUR EGGS.
REMEMBER THE TEARS OF BABY DUCKS THAT WE HARVESTED LAST WEEK? THEY SHOULD BE DRY ENOUGH TO GATHER 1 TABLESPOON OF BEAUTIFUL SUGAR.
STAY CLASSY AS YOU FALCON-PUNCH THAT BULLSHIT INTO YOUR EGGS.
HOLY TITTY FUCK, THIS SALTY-SWEET DELICIOUSNESS NEEDS TO BE GENTLY SCRAMBLED!
FREAKING OUT BECAUSE YOU DON’T KNOW HOW TO BE GENTLE TO EGGS? CHILL YOUR SWEET ASS DOWN MATE, AND DON’T GO HULK-RAGE ON THIS BAD BEAST, IT NEEDS SOME GENTLE LOVIN’. COUNT IT OUT WITH ME, OKAY? GRAB A FORK AND TILT THE CUP OR BOWL OR HOLLOWED-OUT SKULL AND WHISK IT 20 TIMES.
AIM FOR THE SUGAR ON THE BOTTOM, BECAUSE IT’S A SNEAKY ASSHOLE AND LIKES TO HIDE FROM YOUR SCRAMBLING PROWESS.
THERE SHOULD STILL BE BITS OF EGG WHITE LIVING THE HIGH LIFE, ALL INDIVIDUALISTIC AND SHIT.
THIS IS WHERE IT GETS DIFFICULT. THIS IS THE TECHNIQUE.
DRIZZLE SOME OF YOUR SCRAMBLED BULLSHIT INTO THE PAN. JUST BARELY ENOUGH TO COVER THE BOTTOM!
CAREFUL, BECAUSE EGGS ARE ADVENTUROUS MOTHERFUCKERS AND LIKE TO LEAP OUT OF THE CUP.
USING YOUR SPATULA, PEEL UP THE EDGES ALL THE WAY AROUND.
NOW FLIP A CORNER OVER!
I’M ASSUMING YOU’RE USING A NORMAL ROUND PAN, AND NOT ONE OF THOSE CRAZY-AWESOME SQUARE-SHAPED PANS SPECIFICALLY DESIGNED FOR BAD-ASS THINGS LIKE TAMAGOYAKI.
KEEP FLIPPING, ASSHOLE! ROLL THAT BADASS OVER ALL THE WAY TO THE EDGE, WHERE IT’S FOLDED UP LIKE A PRETTY LITTLE WRAP!
NOW SLOP SOME MORE EGGS INTO THE EMPTY SPACE IN YOUR PAN, WAIT A FEW SECONDS, AND ROLL THAT WRAP THE OTHER WAY!
IF YOU’RE STINGY WITH YOUR EGG USAGE, YOU SHOULD BE ABLE TO GET TWO OR THREE BACK-AND-FORTH ROLLS OUT OF THIS SUCKER.
FLIP IT OVER, ROLL IT AROUND ON ITS OWN, AND GENERALLY MAKE SURE IT’S PRETTY DAMN COOKED BEFORE SLAPPING IT OUT ONTO A PLATE.
WHIP OUT YOUR BOWIE KNIFE, BECAUSE THE THUG LIFE CHOOSES YOU, AND NINJA-CHOP THAT EGGY BURRITO IMPERSONATOR INTO BITE-SIZED MORSELS!
LOOK AT YOUR FANCY ASS, MAKING TAMAGOYAKI!
WANT TO MAKE IT EXTRA FLUFFY AND DELICIOUS? BUTTERFLY KICK A TABLESPOON OF CHICKEN, DUCK OR BEEF BROTH INTO THE EGGS BEFORE YOU WISK!
Idk much about the Kentucky Derby but they make good pies there apparently. This is basically the recipe for a giant chocolate chip cookie.
Ingredients
½ cup butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla
½ teaspoon salt
½ cup flour
1 cup chopped pecans
1 cup chocolate chips
1 frozen pie crust (or you could make ur own i'm sure.. i suck at pie crust though, can never get it just right)
Instructions
Mix butter and sugar. Add eggs and vanilla and mix well.
Add salt and flour, and mix well.
Fold in pecans and chips.
Pour mixture into pie crust and bake at 325 degrees for 1 hour.
Let cool for 1-2 hours before slicing.
Ingredients
½ cup butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla
½ teaspoon salt
½ cup flour
1 cup chopped pecans
1 cup chocolate chips
1 frozen pie crust (or you could make ur own i'm sure.. i suck at pie crust though, can never get it just right)
Instructions
Mix butter and sugar. Add eggs and vanilla and mix well.
Add salt and flour, and mix well.
Fold in pecans and chips.
Pour mixture into pie crust and bake at 325 degrees for 1 hour.
Let cool for 1-2 hours before slicing.
Excuse the length. I still can't pick which recipes to share, there's so many!
WILDERNESS SCOTCH EGGS wrote:
Duck eggs work best for this because they have a wonderful rich flavor and great nutritional value. I've also done it with chicken and quail eggs and they've all come out tasty. You will need...
1 2lb chub of Jimmy Dean breakfast sausage (Maple's the best)
1 quart of your preferred frying oil
4 hard boiled duck or chicken eggs, 6-7 if you use quail
4 beaten eggs
1 cup flour or 1:1 flour substitute
4 cups seasoned bread crumbs
Your oil should be heated to at least 300 degrees fahrenheit, but no more than 360. It's preferable that you use a deep-fryer designed for this sort of kitchen work over any other method.
Combine sausage and sage. Flatten the sausage and make a patty to surround each heard-boiled egg. Very lightly flour the sausage and coat with beaten egg. Roll the masterpiece in bread crumbs to cover evenly.
Submerge your sausage-covered eggs in the oil until they're a golden brown color. Remove the eggs, dab away the excess oil and place them in the oven at 350 degrees for ten minutes. For this, I like to use a cupcake pan with the little accordion edged tins.
Let the finished scotch eggs cool for a little before biting into them, they're very tempting, but scalding hot.
1 2lb chub of Jimmy Dean breakfast sausage (Maple's the best)
1 quart of your preferred frying oil
4 hard boiled duck or chicken eggs, 6-7 if you use quail
4 beaten eggs
if you're scotching quail eggs, don't use them for beaten eggs. Use chicken eggs instead.
1 tsp ground sage1 cup flour or 1:1 flour substitute
4 cups seasoned bread crumbs
Your oil should be heated to at least 300 degrees fahrenheit, but no more than 360. It's preferable that you use a deep-fryer designed for this sort of kitchen work over any other method.
Combine sausage and sage. Flatten the sausage and make a patty to surround each heard-boiled egg. Very lightly flour the sausage and coat with beaten egg. Roll the masterpiece in bread crumbs to cover evenly.
Submerge your sausage-covered eggs in the oil until they're a golden brown color. Remove the eggs, dab away the excess oil and place them in the oven at 350 degrees for ten minutes. For this, I like to use a cupcake pan with the little accordion edged tins.
Let the finished scotch eggs cool for a little before biting into them, they're very tempting, but scalding hot.
CHICKEN PICCATA wrote:
Along with the Vietnamese fire chicken, this is a staple in my kitchen, and I even cook it when I have guests. It starts the exact same way as the Vietnamese recipe. You will need...
3 boneless skinless chicken breasts
2-3 cups corn starch
2 tbsp garlic powder
1 tsp coarse ground black pepper
3 cups chicken stock
3/4 cup lemon juice
2 cups of marinated artichoke hearts
1/2 tsp minced garlic
your preferred cooking oil
Optional:
Cream cheese, rue, or both
Lemon zest
After starting your noodles, warm up your chicken stock in a sauce pan on low heat. Add a little of the marinade from the artichoke hearts if you like. Add the garlic, lemon juice, and any zest you may have if you're using natural lemons.
Cut your chicken into large, bite sized medallions about the size of children's McNuggets. In a bowl, coat the chicken in a mixture of the corn starch, garlic powder, and black pepper. Lightly coat a wide frying pan with your preferred cooking oil and once warmed on medium to high heat, add your chicken. Cook the chicken and toss until the outsides are all lightly browned and the corn starch is crispy.
Once your chicken is ready, reduce heat in the skillet and slowly add your sauce mix, allowing excess liquid to boil off. Add in the capers and artichoke. Bring the heat up until the sauce is to your preferred thickness. If you prefer a creamier sauce add a rue (a mixture of butter and flour) or little cream cheese once the sauce has cooled a little.
Serve the chicken and sauce over your al dente fettuccine.
3 boneless skinless chicken breasts
2-3 cups corn starch
2 tbsp garlic powder
1 tsp coarse ground black pepper
3 cups chicken stock
3/4 cup lemon juice
this is adjustable. I prefer my piccata very zesty, but if you're adverse to citric acid you may wish to lower the measure.
1 tbsp capers2 cups of marinated artichoke hearts
1/2 tsp minced garlic
your preferred cooking oil
I find EVOO is the best for this recipe
Fettuccine noodles
Prepackaged is perfect, don't worry about making your own unless you really enjoy the whole noodle making fracas
Optional:
Cream cheese, rue, or both
Lemon zest
After starting your noodles, warm up your chicken stock in a sauce pan on low heat. Add a little of the marinade from the artichoke hearts if you like. Add the garlic, lemon juice, and any zest you may have if you're using natural lemons.
Cut your chicken into large, bite sized medallions about the size of children's McNuggets. In a bowl, coat the chicken in a mixture of the corn starch, garlic powder, and black pepper. Lightly coat a wide frying pan with your preferred cooking oil and once warmed on medium to high heat, add your chicken. Cook the chicken and toss until the outsides are all lightly browned and the corn starch is crispy.
Once your chicken is ready, reduce heat in the skillet and slowly add your sauce mix, allowing excess liquid to boil off. Add in the capers and artichoke. Bring the heat up until the sauce is to your preferred thickness. If you prefer a creamier sauce add a rue (a mixture of butter and flour) or little cream cheese once the sauce has cooled a little.
Serve the chicken and sauce over your al dente fettuccine.
STEW wrote:
This stew is not a far cry from the roast recipe I shared above. In fact, it was inspired by it. You will need..
1 lb stew meat
1 cube veggie bullion
2 1/2 cups pearl onions
3 potatoes in 1x1 inch chunks
1 tbsp McCormack Montreal Steak Seasoning
2 tsp dried rosemary leaves
1-2 cups red wine
rue
Begin with a large pot and turn up the heat to medium. Wait for the pot to warm and then add your meat with a smidge of oil. If you put the meat in while the pot is too cool you may risk it "sweating." Push the meat around the bottom of the pot until the meat is seared and the pot has developed a brow, somewhat caramelized residue in the bottom. I'm going to teach you how to make this delicious. Add your Steak Seasoning, Rosemary, and garlic, and move the meat around a little more until your mix is consistent.
DEGLAZING: Traditionally, meat is removed for this step, but I leave it in and use it as a sort of "sponge" to mop up the glaze. Lower the heat under the pot, but keep it on. Little by little add your red wine until it covers 1/4 of an inch of the bottom. Raise the heat until the wine is sizzling and boiling while you vigorously begin moving the meat around the pan with a spatula, making sure to gently scrap the bottoms and sides until that brown caramelized glaze is a part of your gravy. Add any additional wine to taste now, because if you add it later you're have drew (drunken stew) instead of stew.
Turn the heat back to medium and add your vegetables and stock. Pour water over the top until the vegetables are covered. Depending on how tender you'd like your meat, you'll now have to choose whether you'd like to slow cook this or eat it within a few hours. If you slow cook it, do not allow the water to boil. Just cover the pot and let it steep for a few hours on medium to low heat until the potatoes and carrots are tender. If you're in need of a meal right then and there, bring the water to a boil then turn it back down to medium. At that point it should only take another 45 minutes to an hour to finish.
Once your vegetables are tender, add your rue slowly to thicken the broth.
1 lb stew meat
Doesn't matter if you use beef, elk, venison, or even buffalo. It just needs to be a dark red cut of meat. Beef is the best.
1 cube beef bullion1 cube veggie bullion
2 1/2 cups pearl onions
Feel free to use chopped yellow onion instead. You can also substitute the carrot medallions for baby carrots.
3 carrots peeled and cut into medallions3 potatoes in 1x1 inch chunks
1 tbsp McCormack Montreal Steak Seasoning
2 tsp dried rosemary leaves
You may have to grind these if you don't want to slow cook the stew.
1 tbsp minced roast garlic1-2 cups red wine
As with before I personally recommend the Kirkland Cabernet Sauvignon you can get at Costco. You're welcome to use more expensive wines at your disposal, but they're almost definitely better consumed from a glass. The goal is to find a high tannin red wine with black currant notes that makes a good food pair for red meat, so a Merlot would work just as well.
waterrue
Begin with a large pot and turn up the heat to medium. Wait for the pot to warm and then add your meat with a smidge of oil. If you put the meat in while the pot is too cool you may risk it "sweating." Push the meat around the bottom of the pot until the meat is seared and the pot has developed a brow, somewhat caramelized residue in the bottom. I'm going to teach you how to make this delicious. Add your Steak Seasoning, Rosemary, and garlic, and move the meat around a little more until your mix is consistent.
DEGLAZING: Traditionally, meat is removed for this step, but I leave it in and use it as a sort of "sponge" to mop up the glaze. Lower the heat under the pot, but keep it on. Little by little add your red wine until it covers 1/4 of an inch of the bottom. Raise the heat until the wine is sizzling and boiling while you vigorously begin moving the meat around the pan with a spatula, making sure to gently scrap the bottoms and sides until that brown caramelized glaze is a part of your gravy. Add any additional wine to taste now, because if you add it later you're have drew (drunken stew) instead of stew.
Turn the heat back to medium and add your vegetables and stock. Pour water over the top until the vegetables are covered. Depending on how tender you'd like your meat, you'll now have to choose whether you'd like to slow cook this or eat it within a few hours. If you slow cook it, do not allow the water to boil. Just cover the pot and let it steep for a few hours on medium to low heat until the potatoes and carrots are tender. If you're in need of a meal right then and there, bring the water to a boil then turn it back down to medium. At that point it should only take another 45 minutes to an hour to finish.
Once your vegetables are tender, add your rue slowly to thicken the broth.
BISCOTTI wrote:
I was trying very hard not to post sweets recipes, but biscotti's not too sweet, so I assume I can get away with it. These days most people take their biscotti with coffee or tea, but traditionally it's dunked in amber dessert wines like vin santo or ice wine. That said, this variation of biscotti isn't as sweet as the one you might find at your local cafe because it's designed for wine. You can add all manner of nuts, dried fruits, and flavoring to biscotti. You will need...
1 stick of butter
1 1/2 cups sugar
6 cups flour
1 tsp anise, almond, orange, or vanilla extract
a pinch of salt
chopped nuts to taste
Optional:
1 tbsp cognac
1 tbsp pumpkin pie spice
melted chocolate for dunking the underside
coarse sea salt for dressing the top
Preheat your oven to 350 fahrenheit and begin by mixing all your ingredients in a bowl, then chilling the resulting dough.
Once the dough is cooled, split the batch twice or thrice depending on how large you'd like the biscuits to be. Form your biscotti loaves on a lined baking sheet, then insert them into the oven for about half of an hour. At least until the exterior is golden brown. Once the loaves have cooled, slice your loaf like bread into your desired biscotti size.
Arrange your biscotti slices on the pan again and bake once more for another 30 or so minutes. Allow to cool and dry in a rack before enjoying with a cup of your favorite sweet drink.
1 stick of butter
1 1/2 cups sugar
6 cups flour
1 tsp anise, almond, orange, or vanilla extract
Any of these work, it's just a matter of considering what you'll be dunking your biscotti in. Traditionally biscotti is consumed with dessert wine which pairs best with the fruitier and spicier orange and anise extracts. Anise is my personal choice. People who take their biscotti with coffee or tea often choose to make it with "creamier" flavorings such as vanilla or almond.
2 tsp baking powdera pinch of salt
chopped nuts to taste
Optional:
1 tbsp cognac
1 tbsp pumpkin pie spice
melted chocolate for dunking the underside
coarse sea salt for dressing the top
Preheat your oven to 350 fahrenheit and begin by mixing all your ingredients in a bowl, then chilling the resulting dough.
Once the dough is cooled, split the batch twice or thrice depending on how large you'd like the biscuits to be. Form your biscotti loaves on a lined baking sheet, then insert them into the oven for about half of an hour. At least until the exterior is golden brown. Once the loaves have cooled, slice your loaf like bread into your desired biscotti size.
Arrange your biscotti slices on the pan again and bake once more for another 30 or so minutes. Allow to cool and dry in a rack before enjoying with a cup of your favorite sweet drink.
THE IMMELMANN VEGGIE SANDWICH wrote:
If you know anything about pilots, you know they're obsessed with what they do. Enough that they name sandwiches after aerial maneuvers. This recipe is almost like a healthy veggie sloppy joe that gets you full enough to fly and in good enough condition to pass the FAA physicals. Being that it's a sandwich, the measurements are all completely relative. You will need...
a handful of spring greens
1/4 cup feta cheese
1/2 of a ripe avocado
1/4 cup black olives
1/4 cup tomato
half a handful of iceberg lettuce
1 pepperoncini
1/4 cup sweet onion
raspberry vinaigrette
garlic aioli
Toast your buns or bread. I prefer to use a broiler for this with a little butter or olive oil on the inside of the bun. Put all your ingredients in a bowl sans the bread, avocado, and aioli and toss them in the raspberry vinaigrette. Once coated to your liking, add some garlic aioli to the inside of one bun. Stuff the buns with your veggie mixture. Slice your avocado half thinly and delicately place it over your veggies. Smoosh it and eat it quickly.
a handful of spring greens
1/4 cup feta cheese
1/2 of a ripe avocado
1/4 cup black olives
1/4 cup tomato
half a handful of iceberg lettuce
1 pepperoncini
1/4 cup sweet onion
raspberry vinaigrette
garlic aioli
aioli is very easy to make, a good recipe can be found here.
your choice of bun or flatbread, toastedToast your buns or bread. I prefer to use a broiler for this with a little butter or olive oil on the inside of the bun. Put all your ingredients in a bowl sans the bread, avocado, and aioli and toss them in the raspberry vinaigrette. Once coated to your liking, add some garlic aioli to the inside of one bun. Stuff the buns with your veggie mixture. Slice your avocado half thinly and delicately place it over your veggies. Smoosh it and eat it quickly.
SUNFLOWER SALAD wrote:
This is just an easy, yummy salad I like to make for warm summer days.
spring greens
alfalfa sprouts
feta cheese
thinly sliced celery
avocado
cherry tomatoes
unshelled, unsalted sunflower seeds
craisins
poppyseed dressing
a dash of lemon oil or lemon juice
spring greens
alfalfa sprouts
feta cheese
thinly sliced celery
avocado
cherry tomatoes
unshelled, unsalted sunflower seeds
craisins
poppyseed dressing
a dash of lemon oil or lemon juice
SPRUCE GOOSE SANDWICH wrote:
I make no excuses for the aviation sandwiches. Everyone in this town flies and it's unavoidable. The unique part of this recipe is the cranberry chutney, which you can find in some stores but is best homemade. You will need....
your preferred turkey breast, sliced
avocado
cream cheese
croissants
cranberry chutney
To make your chutney, start by draining the pineapple well; pat dry with paper towels if you must.
In a saucepan on medium heat stir together pineapple, cranberry sauce, brown sugar, ginger, and salt. Bring it to a boil then reduce heat to low, allowing the mixture to simmer and stirring occasionally. Once the mix is thickened, remove it from heat, and stir in your jalapeno and green onions. Cover and chill until cooled enough to serve.
For the sandwich, slice your croissant in half, top and bottom. Slather one side in chutney and add a thin layer of cream cheese to the other. pile on your turkey and avocado, then add any of your favorite veggies. I like a little fresh crunchy iceberg accompanied by alfalfa sprouts.
your preferred turkey breast, sliced
avocado
cream cheese
croissants
cranberry chutney
2 (8-ounce) cans crushed pineapple
1 (16-ounce) can whole berry cranberry sauce
1/4 cup firmly packed brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 to 2 jalapeno peppers, seeded and minced
3 green onions, chopped
1 (16-ounce) can whole berry cranberry sauce
1/4 cup firmly packed brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 to 2 jalapeno peppers, seeded and minced
3 green onions, chopped
To make your chutney, start by draining the pineapple well; pat dry with paper towels if you must.
In a saucepan on medium heat stir together pineapple, cranberry sauce, brown sugar, ginger, and salt. Bring it to a boil then reduce heat to low, allowing the mixture to simmer and stirring occasionally. Once the mix is thickened, remove it from heat, and stir in your jalapeno and green onions. Cover and chill until cooled enough to serve.
For the sandwich, slice your croissant in half, top and bottom. Slather one side in chutney and add a thin layer of cream cheese to the other. pile on your turkey and avocado, then add any of your favorite veggies. I like a little fresh crunchy iceberg accompanied by alfalfa sprouts.
GRIT STICKS WITH BACON AIOLI wrote:
These and my cheesecake recipe is responsible for almost every marriage proposal I've received. It's an excellent entertaining recipe just like the scotch eggs. I certainly wouldn't recommend it for nightly dining.
For the bacon aioli you will need...
5 slices bacon
1 garlic clove, chopped
1/3 cup egg or egg substitute
2 tablespoons fresh lemon juice
1/2 cup vegetable oil
For the grit sticks you will need...
2 cups of cooked grits, quick grits or stone-ground preferred.
1 cup of flour, all-purpose or self-rising.
1 egg, beaten.
your preferred frying oil
Prepare the grits according to the directions on packaging, then pour the warm, prepared grits into a shallow dish or container to a depth of about 1/2 inch. Cover the dish with plastic wrap or foil and chill overnight in the refigerator.
Prepare dredge station by placing one cup flour in a container or plate. Crack one egg, beat well and place in second container. Remove grits from the refrigerator, drain any excess water and turn out onto cutting board. Slice the grits into sections as desired. My favorite way to do this is in even 1/2 by 1/2 cubes that I can later skewer on toothpicks and serve on a platter with the aioli in a small bowl or sauce dish.
Dip each section of sliced or cubed grits, one at a time, into flour and coat each side well. Place on a separate plate. Dip each section into the egg wash, thoroughly coating as you did with the flour. Coat the dredged sections in flour again, gently shaking off any excess then allowing to dry for a few minutes.
Heat a large skillet over medium-low heat and add cooking oil to about 1/4 inch depth. Place coated grit sections into the heated oil but do not crowd the pan. Brown the grits for about 5 minutes or until bottom edges start to become crispy. Carefully flip the sections and brown all the sides evenly. Remove from skillet, place on folded paper towels and let drain for a minute or two.
To make your bacon aioli, cook the bacon in a large skillet until it's crispy; drain on paper towels, reserving 1 tablespoon drippings. Crumble the bacon and set aside.
In a blender or food processor, process the reserved bacon drippings, garlic, egg, and lemon juice until it's creamy. Make sure you stop and scrape down the sides. With the processor running, pour your oil through food chute in a slow, steady stream. Stir in bacon. Once complete, pour your aioli into a suitable dipping dish.
For the bacon aioli you will need...
5 slices bacon
1 garlic clove, chopped
1/3 cup egg or egg substitute
2 tablespoons fresh lemon juice
1/2 cup vegetable oil
For the grit sticks you will need...
2 cups of cooked grits, quick grits or stone-ground preferred.
1 cup of flour, all-purpose or self-rising.
1 egg, beaten.
your preferred frying oil
Prepare the grits according to the directions on packaging, then pour the warm, prepared grits into a shallow dish or container to a depth of about 1/2 inch. Cover the dish with plastic wrap or foil and chill overnight in the refigerator.
Prepare dredge station by placing one cup flour in a container or plate. Crack one egg, beat well and place in second container. Remove grits from the refrigerator, drain any excess water and turn out onto cutting board. Slice the grits into sections as desired. My favorite way to do this is in even 1/2 by 1/2 cubes that I can later skewer on toothpicks and serve on a platter with the aioli in a small bowl or sauce dish.
Dip each section of sliced or cubed grits, one at a time, into flour and coat each side well. Place on a separate plate. Dip each section into the egg wash, thoroughly coating as you did with the flour. Coat the dredged sections in flour again, gently shaking off any excess then allowing to dry for a few minutes.
Heat a large skillet over medium-low heat and add cooking oil to about 1/4 inch depth. Place coated grit sections into the heated oil but do not crowd the pan. Brown the grits for about 5 minutes or until bottom edges start to become crispy. Carefully flip the sections and brown all the sides evenly. Remove from skillet, place on folded paper towels and let drain for a minute or two.
To make your bacon aioli, cook the bacon in a large skillet until it's crispy; drain on paper towels, reserving 1 tablespoon drippings. Crumble the bacon and set aside.
In a blender or food processor, process the reserved bacon drippings, garlic, egg, and lemon juice until it's creamy. Make sure you stop and scrape down the sides. With the processor running, pour your oil through food chute in a slow, steady stream. Stir in bacon. Once complete, pour your aioli into a suitable dipping dish.
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