To Do! One: Post a recipe you like or like to make! -or- Two: Post a recipe that your character likes or knows ICly, for the lols. -or- Three: Post a recipe outright ICly, also for the lols.
Notes! → Multiple comments, multiple recipes = YES! → Credit can go to you or to a character--as always, for the lols
Yes, really: a gamewide cookbook, made by players, for players, for eating. Simple as that! We had this meme ages ago--like, seriously, it was back on LJ (and if you want to see the original, just look right here) and, well, Plurk conversations happened and now it's back!
This is more of a project than a meme, so consider it on-going. I will do my best to keep the table updated (so check back for a bigger list!)
Also, I really hate HTML sometimes...
Delicious things! Bring them forth for us all!
N.B.: These categories are sort of "default" categories. They will be edited as necessary and we can always add more for something that's not got a heading yet!
Ingredients: Scant 4 cups white bread flour, plus a little extra for dusting 2 medium eggs, beaten; plus 1 more medium egg, beaten, for eggwash Scant 1/3 cup superfine sugar (normal sugar will also work) 1 and 1/2 tablespoons baking powder 1 stick butter, softened 1 cup milk Generous 1/2 cup raisins
→ Preheat the oven to 425F/220C. Grease/flour a baking sheet or line it with parchment paper.
→ Put all the ingredients except the eggwash and the raisins into a bowl and mix well for about five minutes.
→ Add in the raisins, mix well. Then tip out the dough onto a lightly floured counter.
→ Roll out the dough to about 2 inches/5 cm think. Then, using a round cutter or biscuit cutter about 2-3 inches/5-7.5 cm, cut out the scones.
→ Or, to make triangular scones, make larger balls of dough and flatten them into circles (2, 3, 4 times as big as the biscuit cutter scones), then cut them into four quarters with a sharp knife. (You can also cut triangles or diamond shapes out of the rolled dough with a knife, if you like.)
→ Put the scones on the baking sheet and brush with eggwash. If you can spare the time, chill the eggwashed biscuits in the refrigerator for 30 minutes before baking (this helps them rise in the oven).
→ Remove the scones from the refrigerator and brush the tops with eggwash again, being careful not to let it dribble down the sides, since this will keep the scones from rising well.
→ Bake for 15 minutes (the tops will be a little golden brown), then transfer to a wire rack to cool a little.
→ Serve warm with clotted cream and strawberry jelly. And tea. (Makes 15-18 scones.)
Ingredients: 1/2 seedless cucumber, peeled and very thinly sliced (we're talking 32 slices) 1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine 1/4 cup unsalted butter, room temperature 1/4 cup cream cheese, room temperature 16 slices high-quality white bread* Salt to taste
→ Place cucumber slices between layers of paper towels to remove excess moisture.
→ In a small bowl, combine mint, butter, and cream cheese; butter all 16 slices with this mixture.
→ Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.
→ Carefully cut the crusts from each sandwich. Cut the sandwiches in half diagonally and then cut in half again (tiny triangles).
*Seriously, get good bread. This goes for all of the following tea sandwich recipes, too. Also, freezing the bread before cutting and then spreading makes for easier handling.
Ingredients: 1 cup minced radishes 1 teaspoon poppy seeds 1 cup cream cheese, softened 8 slices high-quality white bread 1/2 cup unsalted butter, room temperature 3/4 teaspoon salt 24 leaves of young arugula, spinach, or radicchio
→ In a medium bowl, combine minced radishes, poppy seeds, cream cheese, and salt; blend well.
→ Butter all 8 slices of bread. Top the buttered side of 4 slices of bread with the radish mixture (about 1/4-inch thick) and then top with arugula, spinach, or radicchio leaves. Top with the remaining bread slices, buttered side down.
→ Cut off the crusts and cut into triangles again.
Ingredients: 1 1/2 (8-ounce) packages cream cheese, room temperature 1/2 cup ground toasted walnuts 2 tablespoons finely-minced fresh parsley 1 tablespoon finely-minced green bell pepper 1 tablespoon finely-minced onion 1 teaspoon fresh-squeezed lemon juice 1/4 teaspoon grated fresh nutmeg (or more to taste) Salt and white pepper to taste 24 slices high-quality white bread 1/2 cup unsalted butter, room temperature
→ In a large bowl, combine cream cheese, walnuts, parsley, and bell pepper. Add onion, lemon juice, nutmeg, salt, and pepper; stir until well blended.
→ Butter all 24 slices of bread. Top the buttered side of 12 slices of bread with some of the cream cheese mixture and top with the remaining bread slices, buttered side down.
→ Cut off the crusts and cut into triangles again.
Ingredients: 1 cup butter, room temperature 1/2 cup sifted powdered (confectioners') sugar 2 teaspoons pure vanilla extract 2 1/4 cups all-purpose flour 1/4 teaspoon salt 3/4 cup finely chopped toasted nuts* Powdered (confectioner's) sugar for dusting
→ In a large bowl, cream butter, powdered sugar, and vanilla extract until light and fluffy. Sift in flour and salt; stir until well mixed. Mix in nuts. Refrigerate 1 hour.
→ Preheat oven to 400F.
→ Roll dough into 1-inch balls, but do not flatten or press! Keep them spherical (this is their cuteness factor). Place onto ungreased cookie sheets.
→ Bake 10 to 12 minutes or until set but not brown. Remove from oven and cool slightly on wire cooling racks.
→ While cookies are baking, place the powdered sugar in a shallow dish.
→ While still warm, roll cookies in powdered sugar. When cookies have cooled, roll them again in the confectioners sugar for an even coating.
Caution: this recipe will seriously make you four dozen cakies. Proceed at your own peril.
*Toasting nuts is pretty straightforward: just spread the nuts in a single layer on a baking pan (one with sides or walls is best). Cook at 400F for 7 to 10 minutes or until the nuts start to turn golden. Shake the pan halfway through toasting so they won't stick and will get toasted evenly.
40-z of spinach, washed and trimmed ½ cup butter 1 ½ lb mushrooms, sliced ¼ inch ¾ tsp crushed garlic 1 ½ tsp salt 1 tsp ground pepper 1 ¼ cups dry breadcrumbs 1 2-lb long pig strip loin 2 oz thinly sliced pork fat
1. Place a half bag of spinach in a plastic zipper bag. Zip partially closed, leaving opening for steam to escape. Microwave for 1 minute. Remove to a strainer to drain. Place drained spinach in cheeesecloth and squeeze dry. Set aside. Repeat with remaining spinach. 2. In a sauté pan over highheat, melt 2 – 3 Tbsp butter and add about 1 cup of the mushrooms. Cook until moisture is released from mushrooms and re-absorbed. Season to taste with garlic, salt and pepper. Remove from pan and repeat with remaining mushrooms. 3. Preheat oven to 400°. 3. In a food processor, combine half of the spinach, mushrooms and breadcrumbs. Pulse until finely chopped and combined. Remove and repeat with remaining. 4. With a sharp slicing or boning knife, slice a pocket in the loin to within ½ inch of the sides. Season inside of this pocket with salt and pepper and stuff with spinach/mushroom mixture. Transfer to a roasting pan and place slices of pork fat on top. 5. Roast for 20 minutes or until loin is medium-rare. Rest for 15 min before slicing. Serve with Cumberland Sauce.
Because when you're fleeing across the desert, you might as well have something tasty to eat. Gosh. (You may have seen this recipe on Buzzfeed!)
2 pounds beef, top or bottom round 1 cup soy sauce 1 cup pear nectar (this is just a fancy name for pear juice, really) 1/2 cup sake 1/4 cup toasted sesame oil 3/4 cups honey 1 jalapeño, chopped (take out the seeds to make it less spicy) 1/2 yellow onion, chopped 2 garlic cloves 4 tablespoons ginger, grated 1/2 teaspoon salt 2 tablespoons sesame seeds black pepper kochukaru (optional; this is a kind of Korean chili powder and adds spiciness!)
You will also need: some time. This is not a fast recipe.
→ Place the beef in the freezer to firm up enough to slice very thinly (about 1/4"--alternatively, I've heard that one can use super-thin yakiniku beef slices too).
→ Blend remaining ingredients except for salt, sesame seeds, black pepper, and kochukaru (if you're using it) until smooth. This is your marinade! Add beef to marinade stirring gently to make sure all is coated and marinate about 7 hours.
→ Heat oven to 200º F. Drain beef, blot dry with paper towels and place on a baking sheet. Grind the salt and sesame seeds in a mortar and pestle (you can use a spice grinder, just be sure not to turn the mixture into a paste). Sprinkle the mixture over the beef, then grind fresh black pepper and add chili if desired.
→ Place the baking sheet(s) in the oven and bake about four hours, rotating pans halfway through, until dried and jerky-like. Just keep an eye on them. Store the jerky in a sealed container in the fridge.
Or stash it in your pocket or something if you, you know, are fleeing.
Copying this straight from here because that is where I got it. It remains my favorite dish in the world.
Wet -- 1. 1 can 'white' clam sauce (Jack and I prefer either Rienzi or Colonna. Progresso and Snow's are also doable, as far as we're concerned. We are suspicious of all others, due to past experience and the philosophy apparent in most sauce brand's that more corn syrup = better flavor.) 2. 1 can chopped clams (Snow's is awesome for this, if you can find it in your area. Minced is okay, but not optimal, though Jack maintains that a *mix* of chopped and minced can be nice.) 3. 1 can straw mushrooms (The *only* brand of straw mushrooms I like is Napoli. Jack can also tolerate Roland, which, ironically is one of Napoli's sub-brands, apparently. If you can't find any -- take heart! This recipe, at least, is actually totally fine without mushrooms, which, when I discovered it, freaked my mushroom-loving heart RIGHT out.) 4. 1/2 stick salted butter (Jack only likes Cabot and Land o' Lakes, I don't see much difference, myself.) 5. 2-4 salad-forkfuls of capers. (You can buy a huge freakin' bottle on the cheap at places like Costco and BJ's. The only difference I've noticed is that the individual capers tend to be smaller.) 6. 1 fresh tomato, chopped. (These days, we pretty much only buy on-the-vine tomatoes, unless the plums look nice.) 7. 3-7 cloves fresh garlic, sliced lengthwise. (The wide range is due to the fact that, as most of you know, some of the best garlic cloves are tiny, and some of them are the size of, like, half of one of *my* thumbs.) 8. 2-4 tablespoons concentrated lemon juice. (Any variety will do, I think. I normally find this stuff positively *vile*, but if you just plan to cook with it? You're all good. If you're using fresh lemons, you'll need the juice of 1 good-sized lemon.)
Dry --
8. 1/2 teaspoon red pepper flakes (I usually double this, or 'accidentally' double it, as the case may be. 'My hand slipped!') 9. ~1 teaspoon of fresh-ground pepper. (Jack and I use the Five Peppercorn Blend w/Allspice on this page to the exclusion of all others -- except, of course, for those yummy red pepper flakes you can buy a massive jar of for, like, eighty cents. Adriana's Caravan is where we buy a large proportion of our dry spices, because they are just that awesome. Try not to choke on the prices -- 5 oz. of this pepper is going to last you at *least* a year. A happy, peppery year.) 10. ~1 teaspoon of dried fenugreek leaf. (I'd never heard of this stuff before. I just picked up the bottle Jack had, sniffed it, and decided to toss some in. Made of awesome.) 11. ~ 8-15 individual leaves of dried rosemary. (Jack and I like to buy it fresh and dry it ourselves. If you only have the bottles, you're going to need a *little* more, and possibly a dash of sugar.) 12. ~1/2 teaspoon of marjoram -- if you *are* adding mushrooms. If not, eh, leave it. 2
Makes enough sauce for 1-1.5 12-16 oz. boxes of pasta. If you're a lucky bitch with fresh pasta? You might want to double the amount you'd normally cook, or just save off the extra for another day. This stuff will keep in your fridge for a good two weeks.
And, well, that's it. Toss it all in a nice big pan, simmer it on low heat for at least ten minutes once you've added everything (or however long it takes you to post a recipe in lj), toss your pasta of choice in the water you've had boiling while you wait -- and enjoy. (We find this sort of sauce goes excellently with both angel hair and many of the more 'shell-shaped' varieties, like campanelle.)
IMPORTANT NOTES: Do *not* add salt to the sauce (we always boil our pasta in salted and oiled water) until after you're ready to toss the pasta in the water. Canned goods, even in this day and age, mean high salt content, and, chances are, you're not only going to *not* want to add salt, you're going to want to cook more than your usual amount of pasta, too.
This is fine, as this is a dish Jack and I make to last for at least 2.5 big, filling meals.
Additionally, this is a *wonderful* sauce if you're using pasta made from rice-flour -- certainly better than most of the red sauces of my acquaintance.3 It's naturally, deliciously oily, and thus will help keep the pasta's texture close *enough* to wheat-flour. However, it might NOT be oily enough. If it's oily enough for you when it's done and you've tossed it with the pasta (you can't just serve it on top of rice pasta, YOU MUST TOSS OR HAVE STICKY NOT OKAYNESS), check and make sure it's *still* oily enough when you go to set the rest away for later. If the leftovers seem sticky -- even if it's only a *little* sticky -- for the love of all that's gastronomically oily, ADD MORE OLIVE OIL. Yes, *before* you put it away. Trust me.
Midworlders fucking love sugar. They are fucking sugar addicts. Some of them actually use it as a drug. This is canon.
Fl(agg)etcher may be pretending he's a born and bred American...but I'll just say it's fortunate that Americans like sugar too. (Like four spoonfuls of sugar in his coffee kind of likes sugar.)
1 12 oz box Crispix cereal (name-brand not necessary, though) 2 cups semi-sweet chocolate chips 1 cup peanut butter 5 tbsp. butter (or margarine, I guess) 1 tsp. vanilla 1 pkg. (16 oz. or 1 lb.) powdered sugar
→ Pour out cereal into large bowl and set aside.
→ In 1-qt. saucepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently until melted. Remove from heat; stir in vanilla. Pour mixture slowly over cereal while stirring with a spatula to evenly coat. Pour into a 2-gallon resealable plastic storage bag or grocery bag. Add powdered sugar slowly. Shake until well coated. Spread onto wax paper to cool. Store in airtight container in refrigerator--or just devour it all in one sitting. Whatever.
Not gonna tell you why I posted this shhhhh~ Except, you know, canon~
To make frumente. Tak clene whete & braye yt wel in a morter tyl þe holes gon of; seþe it til it breste in water. Nym it vp & lat it cole. Tak good broþ & swete mylk of kyn or of almand & tempere it þerwith. Nym yelkys of eyren rawe & saffroun & cast þerto; salt it; lat it nauyt boyle after þe eyren ben cast þerinne. Messe it forth with venesoun or with fat motoun fresch. --Curye on Inglish, 14th Century
Ingredients:
6 cups chicken or beef broth 1/2 cup Hulled Wheat (these are also called wheatberries and they are tasty) Some water 1 1/2 cup milk 1 egg yolk, beaten pinch saffron (I know it's expensive, but it's tasty and you only need a tiny amount) pinch salt butter, honey, and/or maple syrup to taste
→ Add the six cups of chicken broth to the wheatberries. If you are using bullion, add six cups of water and one tablespoon chicken base to the wheatberries. In any event, bring it all to a boil. Turn down the heat and simmer for an hour, stirring occasionally, until the wheat berries start to burst open and get soft. This might be done the night before because it'll take a while.
→ Then add 1 1/4 cups of your milk and the pinch of saffron and cook, on medium heat, to allow wheatberries to absorb milk, stirring frequently.
→ When milk is almost absorbed, add an egg yolk beaten with 1/4 cup milk. Slowly add the egg mixture to the wheatberries, stirring constantly and continue to cook until it is set like a soft pudding.
→ Serve with butter and honey or maple syrup as a side to meat or eggs.
2 cups cooked rice (I use Jasmine rice. You can use any other type. Except Minute Rice. If you use Minute Rice, you are insane and shouldn't be in the kitchen) 2 Tbs sesame oil Meat (optional - pork, chicken, lamb. Human is fine too, but this place has cannibalism laws you should watch out for) 2 cups H2O (That is water, to the uninitiated) 1 small white onion, chopped 2 ounces coke zero ½ frozen peas and carrots, thawed, diced to the size of ... well, dice BBQ sauce (for taste not style) 2 eggs, lightly beaten (....chicken eggs please) 2 Tbsp chopped green onions
Instructions:
Early in the day (or the day before):
Marinate your meat. Also get your minds out of the gutter. You aren't junior high students. Cut up the meat so each piece is the size of a stack of about ten dimes. Note: do not marinate dimes (they have a distinct flavor of their own). Cut the meat to this size only. The dimes were an example. You don't have to shape the meat into little cylindrical shapes, either. After you have cut the meat, put it in a plastic bag with the barbecue sauce and throw in the refrigerator overnight.
Cook rice. I use 2 cups of rice to 2 cups water in a rice cooker. Let. The rice. Cool. To room temperature, or put it in the refrigerator if you cooked the rice the day before. I cannot stress how important this step is -- because it allows me to relax and watch Love Rain on TV before I resume cooking.
If asked, "Why aren't you cooking dinner?", you can always answer "I'm doing what the recipe told me to!"
When the rice is cool, here's what you do:
Get a nice big wok. Bigger is better. Well, that's not entirely true. Ripping the satellite dish from the neighbor's house is not a good idea. If you're using a kid's snow saucer, that's probably too big, too. A wok about 12 to 14 inches in diameter is about perfect. Put the wok on the stove, and start heating it up. The wok, that is.
Pour sesame oil at the bottom. Not the whole bottle. Three pinches will do. Get that bastard screaming hot. I suggest cooking this while you have clothes on. If you cook this naked, you run the risk of serious injury as the hot oil in the wok will spit at you when you do the next step.
Now that your wok is hot (remember Confucius says: hot wok, cold food, food won't stick), add the meat that has been marinating in the barbecue sauce. For the literal minded: remove the meat and sauce from the plastic bag first. Saute the meat until it's pretty much cooked. Raw chicken is not good for you.
Neither is poking your eye with the spatula you're using, but I digress.
OK, now that the meat is going well, add the egg mixture to the wok. Now do you see why you should wear clothes while cooking this? Scramble this up, don't let it form a big flapjack in the pan. Get this looking like oily scrambled eggs. Because that's what it is.
Scramble the meat, eggs and oil up good. When the mixture gets burned beyond recognition, throw the whole thing away and start again.
This time, before the meal gets burned (but after the eggs are starting to brown), add the Coke Zero. Just about two ounces. Not too much. Also add whiskey. Yum. You're making dinner with one of my good friends Jack Daniels. Invite him into your house often.
No. I'm joking.
Just add the cola. Pepsi, Coke, it doesn't make any difference. Diet, regular, who cares? You're using so little that it won't matter. But you do get just a touch of sweetness and flavor from the cola. And believe it or not, it makes a difference. Of course you can choose to drink the whiskey while you're cooking. Up to you.
As for the Coke ... what can you possibly do with the other 10 ounces in the can? Drink that too.
Next, add the rice a little at a time, making sure to break up the clumps as you go. When you've added all the rice, add the vegetables. You add them last so they will remain crisp. You want crisp, right? Frozen peas are great in this stuff. Even if you don't like peas, you owe it to yourself to try it. If you try the frozen peas and don't like them in the fried rice, don't bitch at me, though.
I like them. And I'm the one who made this recipe. Not you.
Mix and evenly heat all that stuff in the wok. Keep the heat on medium, and constantly stir. If you don't, you'll form a thermal rice barrier on the bottom of the wok which will prevent their little rice friends up top from cooking. Add some salt, add some more salt and taste it as you go. Add some more salt. Taste it again. Repeat.
Stop tasting if you notice your contents are either too salty, or are swiftly disappearing.
Spoon out into a bowl (eat right out of the wok if you're one of those provincial types), otherwise, spoon onto a nice dinner plate, pour yourself some wine (Chardonnay goes best with this) and enjoy in front of the television because Love Rain has just started.
Note: Fried Rice was actually designed to use leftover rice. In some Chinese families, it's an insult to serve it to guests. (I say bring it on. What the guests don't know won't kill them.)
No, don't run away! Vegan food doesn't always mean gross food! Seriously, try it before you judge it, and it's way cheap to make if you're on a budget.
INGREDIENTS
1 and 1/2 cups unbleached white flour 1/3 cup unsweetened baking cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1 and 1/4 cups water 1/4 cup vegetable oil 2 teaspoons vanilla extract 2 tablespoons plain white vinegar Optional: Vegan chocolate chips (these totally exist, I promise)
DIRECTIONS
Preheat your oven to 375 degrees F (or higher or lower, depending on how wonky your oven is. Mine always gets too hot, so I bake this at 350 degrees).
Throw the dry ingredients (flour, cocoa powder, baking soda, salt, and sugar) in an oven-safe baking pan. You can use basically any mostly-the-right-size pan you want, but a 9-inch round or 8-inch square or something in that ballpark works best. If you don't spread the batter out enough, you end up with this weirdly awesome chewy outside and oozy, kind of disturbing inside.
If you don't mind extra dishes, get a smaller bowl and combine the water, oil, and vanilla. I don't usually bother and it turns out fine. Either way combine those liquid ingredients with your dry ingredients and whisk until you have a smooth batter (a plain old fork does the trick for the whisking). Add the vinegar and stir until the vinegar is mixed in pretty well. The batter's going to turn colors in some places, but that's okay. Baking soda and vinegar just do that.
If you want to add those vegan (or not-vegan, I guess) chocolate chips, do that nowish.
Bake for 25 to 30 minutes or until it passes the toothpick test. Take it out of the oven, let it cool so you don't hurt yourself, and start eating! It's really good with some powdered sugar or applesauce. I know, applesauce sounds weird, but try it!
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poly_crack2013-12-12 09:37 am
IC response, (ooc stuff later I promise)
Call [number for Chinese Take-out in the City] and ask for a number twelve. Wait twenty five to thirty five minutes.
A Turnabout Cafe Tea Set
Ingredients:
Scant 4 cups white bread flour, plus a little extra for dusting
2 medium eggs, beaten; plus 1 more medium egg, beaten, for eggwash
Scant 1/3 cup superfine sugar (normal sugar will also work)
1 and 1/2 tablespoons baking powder
1 stick butter, softened
1 cup milk
Generous 1/2 cup raisins
→ Preheat the oven to 425F/220C. Grease/flour a baking sheet or line it with parchment paper.
→ Put all the ingredients except the eggwash and the raisins into a bowl and mix well for about five minutes.
→ Add in the raisins, mix well. Then tip out the dough onto a lightly floured counter.
→ Roll out the dough to about 2 inches/5 cm think. Then, using a round cutter or biscuit cutter about 2-3 inches/5-7.5 cm, cut out the scones.
→ Or, to make triangular scones, make larger balls of dough and flatten them into circles (2, 3, 4 times as big as the biscuit cutter scones), then cut them into four quarters with a sharp knife. (You can also cut triangles or diamond shapes out of the rolled dough with a knife, if you like.)
→ Put the scones on the baking sheet and brush with eggwash. If you can spare the time, chill the eggwashed biscuits in the refrigerator for 30 minutes before baking (this helps them rise in the oven).
→ Remove the scones from the refrigerator and brush the tops with eggwash again, being careful not to let it dribble down the sides, since this will keep the scones from rising well.
→ Bake for 15 minutes (the tops will be a little golden brown), then transfer to a wire rack to cool a little.
→ Serve warm with clotted cream and strawberry jelly. And tea. (Makes 15-18 scones.)
no subject
Ingredients:
1/2 seedless cucumber, peeled and very thinly sliced (we're talking 32 slices)
1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
1/4 cup unsalted butter, room temperature
1/4 cup cream cheese, room temperature
16 slices high-quality white bread*
Salt to taste
→ Place cucumber slices between layers of paper towels to remove excess moisture.
→ In a small bowl, combine mint, butter, and cream cheese; butter all 16 slices with this mixture.
→ Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.
→ Carefully cut the crusts from each sandwich. Cut the sandwiches in half diagonally and then cut in half again (tiny triangles).
*Seriously, get good bread. This goes for all of the following tea sandwich recipes, too. Also, freezing the bread before cutting and then spreading makes for easier handling.
no subject
Ingredients:
1 cup minced radishes
1 teaspoon poppy seeds
1 cup cream cheese, softened
8 slices high-quality white bread
1/2 cup unsalted butter, room temperature
3/4 teaspoon salt
24 leaves of young arugula, spinach, or radicchio
→ In a medium bowl, combine minced radishes, poppy seeds, cream cheese, and salt; blend well.
→ Butter all 8 slices of bread. Top the buttered side of 4 slices of bread with the radish mixture (about 1/4-inch thick) and then top with arugula, spinach, or radicchio leaves. Top with the remaining bread slices, buttered side down.
→ Cut off the crusts and cut into triangles again.
no subject
Ingredients:
1 1/2 (8-ounce) packages cream cheese, room temperature
1/2 cup ground toasted walnuts
2 tablespoons finely-minced fresh parsley
1 tablespoon finely-minced green bell pepper
1 tablespoon finely-minced onion
1 teaspoon fresh-squeezed lemon juice
1/4 teaspoon grated fresh nutmeg (or more to taste)
Salt and white pepper to taste
24 slices high-quality white bread
1/2 cup unsalted butter, room temperature
→ In a large bowl, combine cream cheese, walnuts, parsley, and bell pepper. Add onion, lemon juice, nutmeg, salt, and pepper; stir until well blended.
→ Butter all 24 slices of bread. Top the buttered side of 12 slices of bread with some of the cream cheese mixture and top with the remaining bread slices, buttered side down.
→ Cut off the crusts and cut into triangles again.
no subject
Ingredients:
1 cup butter, room temperature
1/2 cup sifted powdered (confectioners') sugar
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped toasted nuts*
Powdered (confectioner's) sugar for dusting
→ In a large bowl, cream butter, powdered sugar, and vanilla extract until light and fluffy. Sift in flour and salt; stir until well mixed. Mix in nuts. Refrigerate 1 hour.
→ Preheat oven to 400F.
→ Roll dough into 1-inch balls, but do not flatten or press! Keep them spherical (this is their cuteness factor). Place onto ungreased cookie sheets.
→ Bake 10 to 12 minutes or until set but not brown. Remove from oven and cool slightly on wire cooling racks.
→ While cookies are baking, place the powdered sugar in a shallow dish.
→ While still warm, roll cookies in powdered sugar. When cookies have cooled, roll them again in the confectioners sugar for an even coating.
Caution: this recipe will seriously make you four dozen cakies. Proceed at your own peril.
*Toasting nuts is pretty straightforward: just spread the nuts in a single layer on a baking pan (one with sides or walls is best). Cook at 400F for 7 to 10 minutes or until the nuts start to turn golden. Shake the pan halfway through toasting so they won't stick and will get toasted evenly.
Anonymous Submission
40-z of spinach, washed and trimmed
½ cup butter
1 ½ lb mushrooms, sliced ¼ inch
¾ tsp crushed garlic
1 ½ tsp salt
1 tsp ground pepper
1 ¼ cups dry breadcrumbs
1 2-lb long pig strip loin
2 oz thinly sliced pork fat
1. Place a half bag of spinach in a plastic zipper bag. Zip partially closed, leaving opening for steam to escape. Microwave for 1 minute. Remove to a strainer to drain. Place drained spinach in cheeesecloth and squeeze dry. Set aside. Repeat with remaining spinach.
2. In a sauté pan over highheat, melt 2 – 3 Tbsp butter and add about 1 cup of the mushrooms. Cook until moisture is released from mushrooms and re-absorbed. Season to taste with garlic, salt and pepper. Remove from pan and repeat with remaining mushrooms.
3. Preheat oven to 400°.
3. In a food processor, combine half of the spinach, mushrooms and breadcrumbs. Pulse until finely chopped and combined. Remove and repeat with remaining.
4. With a sharp slicing or boning knife, slice a pocket in the loin to within ½ inch of the sides. Season inside of this pocket with salt and pepper and stuff with spinach/mushroom mixture. Transfer to a roasting pan and place slices of pork fat on top.
5. Roast for 20 minutes or until loin is medium-rare. Rest for 15 min before slicing. Serve with Cumberland Sauce.
Spicy Beef Jerky
2 pounds beef, top or bottom round
1 cup soy sauce
1 cup pear nectar (this is just a fancy name for pear juice, really)
1/2 cup sake
1/4 cup toasted sesame oil
3/4 cups honey
1 jalapeño, chopped (take out the seeds to make it less spicy)
1/2 yellow onion, chopped
2 garlic cloves
4 tablespoons ginger, grated
1/2 teaspoon salt
2 tablespoons sesame seeds
black pepper
kochukaru (optional; this is a kind of Korean chili powder and adds spiciness!)
You will also need: some time. This is not a fast recipe.
→ Place the beef in the freezer to firm up enough to slice very thinly (about 1/4"--alternatively, I've heard that one can use super-thin yakiniku beef slices too).
→ Blend remaining ingredients except for salt, sesame seeds, black pepper, and kochukaru (if you're using it) until smooth. This is your marinade! Add beef to marinade stirring gently to make sure all is coated and marinate about 7 hours.
→ Heat oven to 200º F. Drain beef, blot dry with paper towels and place on a baking sheet. Grind the salt and sesame seeds in a mortar and pestle (you can use a spice grinder, just be sure not to turn the mixture into a paste). Sprinkle the mixture over the beef, then grind fresh black pepper and add chili if desired.
→ Place the baking sheet(s) in the oven and bake about four hours, rotating pans halfway through, until dried and jerky-like. Just keep an eye on them. Store the jerky in a sealed container in the fridge.
Or stash it in your pocket or something if you, you know, are fleeing.
Bitching Pasta
Muddy Buddies/Midworlder Crack
Fl(agg)etcher may be pretending he's a born and bred American...but I'll just say it's fortunate that Americans like sugar too. (Like four spoonfuls of sugar in his coffee kind of likes sugar.)
1 12 oz box Crispix cereal (name-brand not necessary, though)
2 cups semi-sweet chocolate chips
1 cup peanut butter
5 tbsp. butter (or margarine, I guess)
1 tsp. vanilla
1 pkg. (16 oz. or 1 lb.) powdered sugar
→ Pour out cereal into large bowl and set aside.
→ In 1-qt. saucepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently until melted. Remove from heat; stir in vanilla. Pour mixture slowly over cereal while stirring with a spatula to evenly coat. Pour into a 2-gallon resealable plastic storage bag or grocery bag. Add powdered sugar slowly. Shake until well coated. Spread onto wax paper to cool. Store in airtight container in refrigerator--or just devour it all in one sitting. Whatever.
Supposedly serves 12, but I doubt it.
no subject
To make frumente. Tak clene whete & braye yt wel in a morter tyl þe holes gon of; seþe it til it breste in water. Nym it vp & lat it cole. Tak good broþ & swete mylk of kyn or of almand & tempere it þerwith. Nym yelkys of eyren rawe & saffroun & cast þerto; salt it; lat it nauyt boyle after þe eyren ben cast þerinne. Messe it forth with venesoun or with fat motoun fresch. --Curye on Inglish, 14th Century
Ingredients:
6 cups chicken or beef broth
1/2 cup Hulled Wheat (these are also called wheatberries and they are tasty)
Some water
1 1/2 cup milk
1 egg yolk, beaten
pinch saffron (I know it's expensive, but it's tasty and you only need a tiny amount)
pinch salt
butter, honey, and/or maple syrup to taste
→ Add the six cups of chicken broth to the wheatberries. If you are using bullion, add six cups of water and one tablespoon chicken base to the wheatberries. In any event, bring it all to a boil. Turn down the heat and simmer for an hour, stirring occasionally, until the wheat berries start to burst open and get soft. This might be done the night before because it'll take a while.
→ Then add 1 1/4 cups of your milk and the pinch of saffron and cook, on medium heat, to allow wheatberries to absorb milk, stirring frequently.
→ When milk is almost absorbed, add an egg yolk beaten with 1/4 cup milk. Slowly add the egg mixture to the wheatberries, stirring constantly and continue to cook until it is set like a soft pudding.
→ Serve with butter and honey or maple syrup as a side to meat or eggs.
Mae Crawford's Guide To Good Eating
no subject
-Eat the fish.
-Repeat
IC Response For Fried Rice (Gacked From Various Recipe Sites)
~"Fried Rice For Idiots"~
Serves: 8
Ingredients:
2 cups cooked rice (I use Jasmine rice. You can use any other type. Except Minute Rice. If you use Minute Rice, you are insane and shouldn't be in the kitchen)
2 Tbs sesame oil
Meat (optional - pork, chicken, lamb. Human is fine too, but this place has cannibalism laws you should watch out for)
2 cups H2O (That is water, to the uninitiated)
1 small white onion, chopped
2 ounces coke zero
½ frozen peas and carrots, thawed, diced to the size of ... well, dice
BBQ sauce (for taste not style)
2 eggs, lightly beaten (....chicken eggs please)
2 Tbsp chopped green onions
Instructions:
Marinate your meat. Also get your minds out of the gutter. You aren't junior high students. Cut up the meat so each piece is the size of a stack of about ten dimes. Note: do not marinate dimes (they have a distinct flavor of their own). Cut the meat to this size only. The dimes were an example. You don't have to shape the meat into little cylindrical shapes, either. After you have cut the meat, put it in a plastic bag with the barbecue sauce and throw in the refrigerator overnight.
Cook rice. I use 2 cups of rice to 2 cups water in a rice cooker. Let. The rice. Cool. To room temperature, or put it in the refrigerator if you cooked the rice the day before. I cannot stress how important this step is -- because it allows me to relax and watch Love Rain on TV before I resume cooking.
If asked, "Why aren't you cooking dinner?", you can always answer "I'm doing what the recipe told me to!"
Neither is poking your eye with the spatula you're using, but I digress.
Just add the cola. Pepsi, Coke, it doesn't make any difference. Diet, regular, who cares? You're using so little that it won't matter. But you do get just a touch of sweetness and flavor from the cola. And believe it or not, it makes a difference. Of course you can choose to drink the whiskey while you're cooking. Up to you.
Next, add the rice a little at a time, making sure to break up the clumps as you go. When you've added all the rice, add the vegetables. You add them last so they will remain crisp. You want crisp, right? Frozen peas are great in this stuff. Even if you don't like peas, you owe it to yourself to try it. If you try the frozen peas and don't like them in the fried rice, don't bitch at me, though.
I like them. And I'm the one who made this recipe. Not you.
Stop tasting if you notice your contents are either too salty, or are swiftly disappearing.
IC - Vegan Chocolate Cake
INGREDIENTS
1 and 1/2 cups unbleached white flour
1/3 cup unsweetened baking cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 and 1/4 cups water
1/4 cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons plain white vinegar
Optional: Vegan chocolate chips (these totally exist, I promise)
DIRECTIONS
Preheat your oven to 375 degrees F (or higher or lower, depending on how wonky your oven is. Mine always gets too hot, so I bake this at 350 degrees).
Throw the dry ingredients (flour, cocoa powder, baking soda, salt, and sugar) in an oven-safe baking pan. You can use basically any mostly-the-right-size pan you want, but a 9-inch round or 8-inch square or something in that ballpark works best. If you don't spread the batter out enough, you end up with this weirdly awesome chewy outside and oozy, kind of disturbing inside.
If you don't mind extra dishes, get a smaller bowl and combine the water, oil, and vanilla. I don't usually bother and it turns out fine. Either way combine those liquid ingredients with your dry ingredients and whisk until you have a smooth batter (a plain old fork does the trick for the whisking). Add the vinegar and stir until the vinegar is mixed in pretty well. The batter's going to turn colors in some places, but that's okay. Baking soda and vinegar just do that.
If you want to add those vegan (or not-vegan, I guess) chocolate chips, do that nowish.
Bake for 25 to 30 minutes or until it passes the toothpick test. Take it out of the oven, let it cool so you don't hurt yourself, and start eating! It's really good with some powdered sugar or applesauce. I know, applesauce sounds weird, but try it!