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Thread: Recipe sharing thread

  1. #41

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    Death by Chocolate Cake
    Ingredients
    COCOA MERINGUE

    * 4 egg whites
    * 1/8 teaspoon cream of tartar
    * 1/8 teaspoon salt
    * 1 1/4 cups granulated sugar
    * 2 tablespoons unsweetened cocoa, sifted
    * 1 tablespoon cornstarch

    CHOCOLATE MOUSSE

    * 6 ounces semisweet chocolate, in 1/2 oz pieces
    * 1 1/2 cups heavy cream
    * 3 egg whites
    * 2 tablespoons granulated sugar

    CHOCOLATE BROWNIE LAYER (May Subst with Boxed Brownie Mix)

    * 1 teaspoon unsalted butter
    * 1 teaspoon all-purpose flour
    * 4 tablespoons unsalted butter
    * 1/4 cup all-purpose flour
    * 2 tablespoons unsweetened cocoa
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * 3 ounces unsweetened chocolate, in 1/2 oz pieces
    * 2 ounces semisweet chocolate, in 1/2 oz pieces
    * 3 eggs
    * 1 cup granulated sugar
    * 1 teaspoon pure vanilla extract
    * 1/4 cup sour cream

    CHOCOLATE GANACHE

    * 1 1/2 cups heavy cream
    * 3 tablespoons unsalted butter
    * 22 ounces semisweet chocolate, in 1/2 oz pieces

    MOCHA MOUSSE

    * 14 ounces semisweet chocolate, in 1/2 oz pieces
    * 4 ounces unsweetened chocolate, in 1/2 oz pieces
    * 1/2 cup water
    * 4 tablespoons instant coffee
    * 2 tablespoons cocoa, sifted
    * 5 egg whites
    * 2 tablespoons granulated sugar
    * 3/4 cup heavy cream

    MOCHA RUM SAUCE

    * 6 ounces unsalted butter
    * 1 1/3 cups granulated sugar
    * 1 1/3 cups heavy cream
    * 8 tablespoons unsweetened cocoa, sifted
    * 3 tablespoons dark rum
    * 1/4 teaspoon salt
    * 4 teaspoons instant coffee
    * 1 teaspoon pure vanilla extract

    Directions
    Before you Start
    1. Trace a 9-in circle onto parchment paper using a cardboard cake circle and put it onto a baking sheet.

    COCOA MERINGUE LAYER:

    1. Put the 4 egg whites, cream of tartar, and salt into the electric mixer bowl. Whip on high (using the balloon whip attachment) until soft peaks fom - about 45 to 50 seconds.

    2. Gradually add 1 cup sugar while still on high. Continue to whip until the peaks are stiff, about another 1 1/2 minutes.

    3. Remove the bowl and use a spatula to fold in and thoroughly combine the remaining 1/4 cup sugar, 2 tbsp cocoa, and 1 tbsp cornstarch.

    4. Fill a pastry bag with the cocoa meringue (if you have no pastry bag, fill a ziploc bag and snip off one of the corners). Fill the traced parchment circle with meringue: start piping in the center and spiral outwards so that the whole circle is filled.

    5. Place the meringue in the oven and bake for 15 minutes. Then lower the oven temperature to 200°F and bake for 2 hour, 45 minutes more.

    6. Remove the meringue for the oven and let it cool on a rack for about 45 minutes before handling. Raise the oven temperature to 325°F.

    CHOCOLATE MOUSSE LAYER:

    1. You can begin preparing this while the meringue is baking and cooling. Heat 1 inch of water in the bottom half of a double boiler over medium heat (If you are not fortunate enough to own a double boiler, just stack a small saute pan on top of a small sauce pan. The lip of the saute pan should be just a bit wider than the sauce pan so that no steam escapes. Be very careful to keep any moisture out of your chocolate while you are melting it, or else it will seize and be very difficult to work with).

    2. Place 6 oz of semi-sweet chocolate in the top of the double boiler and tightly cover the top with plastic wrap (do not allow the wrap to touch the bottom half).

    3. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.

    4. Place 1 1/2 cups heavy cream in the well-chilled bowl of an electic mixer. Whip on high (using the balloon whip attachment) until peaks form, about 1 minute. Set aside.

    5. Whisk 3 eggs whites in a large stainless steel bowl, until soft peaks form (about 3 minutes).

    6. Add 2 tablespoons of sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.

    7. Add a quarter of the heavy cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add it to the eggs whites. Now add the remaining heavy cream. Fold everything together gently but thoroughly, and put it in the fridge until needed (for at least 2 hours).

    CHOCOLATE BROWNIE LAYER:

    1. Make sure that the oven is still set to 325°F

    2. Butter a 9 x 1 1/2 inch cake pan, then coat it with flour (shake out any excess).

    3. Sift together 1/4 cup flour, 2 tbsp cocoa powder, 1 tsp baking powder, and 1/3 tsp salt a small bowl, and set aside.

    4. Set up another double boiler. Place the 3 oz unsweetened chocolate, 4 tbsp butter, and 2 oz semi-sweetened chocolate in the top half.

    5. Tightly cover the top with plastic wrap, and heat for about 4 1/2 to 5 minutes. Remove from the heat and stir until smooth.

    6. Put 3 eggs, 1 cup sugar, and 1 tsp vanilla extract in an electric mixer. Whip on high (using the balloon whip attachment) until slightly thickened, about 1 1/2 minutes.

    7. Add the melted chocolate mixture to the egg mixture and mix on medium for 30 seconds.

    8. Add the sifted dry ingredients and mix on low for 10 seconds, then on medium for 10 seconds.

    9. Add the sour cream and mix on medium for 5 seconds.

    10. Remove the bowl and use a spatula to thoroughly combine any unmixed elements.

    11. Pour the batter into the prepared care pan, spreading evenly. Gently bang it down on the table a few time to help level out the batter.

    12. Bake in the oven until an inserted toothpick comes out clean, about 35 minutes.

    13. Remove and allow to cool for about 5 minutes, then refrigerate for 15 to 20 minutes.

    14. Remove the brownies from the fridge and use a 9 inch cardboard cake circle to trim off the edges and make your rectangle a circle. Now, cut it in half horizontally: if it is still in the pan, take it out and cut it so that you have a top half and a bottom half, both of which are still 9 inch circles.

    GANACHE LAYER:

    1. Heat 1 1/2 cups heavy cream and 3 tbsp butter in a 2 1/2 quart saucepan over medium-high heat. Bring to a boil.

    2. Put 22 oz semi-sweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.

    MOCHA MOUSSE:

    1. Set up another double boiler.

    2. Put 14 oz of semi-sweet chocolate, 4 oz unsweetened chocolate, 1/2 cup water, instant coffee, and 2 tbsp cocoa in the top half of the double boiler.

    3. Tightly cover with plastic wrap and heat for about 6 to 7 minutes, remove, and stir until smooth.

    4. Put 5 egg whites in an electric mixer. Whip on high (with the balloon whip attachment) until soft peaks form, about 1 minute.

    5. Continue to whip while gradually adding 2 tbsp sugar. Whip an additional 30 seconds or so, until stiff.

    6. Whip 3/4 cup heavy cream in a chilled stainless steel bowl until stiff.

    7. Fold a fourth of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Fold in the remaining egg whites.

    MOCHA RUM SAUCE:

    1. Heat 6 oz butter in a 2 1/2 qt saucepan over medium heat.

    2. Once melted, add 1 1/3 cups sugar, 1 1/3 cups heavy cream, 8 tbsp cocoa, 2 tbsp rum, and 1/4 tsp salt. Whisk to combine.

    3. Bring to a boil and lower the heat, then allow to simmer for 5 minutes. Stir occasionally.

    4. Remove the saucepan from heat. Add 4 tsp instant coffee, 1 tsp vanilla, and 1 tbsp rum. Stir until smooth.

    5. Allow to cool before serving.

    ASSEMBLY!:

    1. Put a closed 9x3 inch springform pan on a baking sheet.

    2. Carefully place the top half of the brownie circle inside, topside up.

    3. Ladle 1 1/2 cups of ganache over the brownie layer. (If the ganache has solidified, put the bowl in a pan of hot water and stir until the correct texture is achieved).

    4. Use a knife to trim off any of the cocoa meringue that got outside of the 9 inch circle you traced underneath it.

    5. Then peel off the parchment paper and very carefully place the meringue, top-side up, inside of the pan. Press down gently to eliminate air pockets.

    6. Spoon the mocha mousse evenly on top of the cocoa meringue.

    7. Place the remaining chocolate brownie half, bottom side down, on top of the mocha mousse.

    8. Chill the cake in the fridge for 1 hr, or in the freezer for 30 minutes.

    9. Take out the cake and cut along the inside of the pan to release it.

    10. Pour the remaining ganache over the cake and use an icing spreader to spread the ganache evenly over the top and sides.

    11. Put the cake back into the fridge for another 10 to 15 minutes to set the ganache.

    12. Fill a pastry bag fitted with a large star tip (Once again, use a ziploc bag if you do not have this. you will not be able to achieve the same decorative effects, but practice a few times on a plate and you can use this system to make little bulbs or a criss-cross pattern on the top).

    13. Pipe a circle of stars (each closely touching the other) along the outside edge of the top of the cage. Circle inwards until the cake is covered. Refrigerate the cake for at least 4 hours (12 is preferable) before serving.

    14. To serve, run a serrated knife under hot water between each time you slice the cake. Arrange the slice on a decorative plate (larger slice/smaller servings will stand upright better and look nicer).

    15. Flood the plate with 3-4 tbsp of the Mocha Rum Sauce, and serve with a smile.
    Last edited by bg; 11-08-2010 at 02:20 PM.

  2. #42

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    Rebecca’s Peanut Butter Chocolate Brownies


    Chocolate-Peanut Butter Brownies:

    Ingredients:
    4 c. sugar
    1 ½ c. butter (3 sticks.)
    2 c. flour
    1 tsp. salt
    8 eggs
    2 tsp. vanilla
    1 ½ c. cocoa (more if desired)
    1 c. chopped peanuts
    2 c. natural peanut butter

    Directions:
    Cream sugar and shortening well. Add eggs, vanilla, and nuts. Sift together flour, salt and cocoa; add to sugar mixture and stir well. Add peanut butter in ¼ c. spoonfuls and gently stir for 15 seconds. (You want the peanut butter to be baked in clumps in the brownies.) Bake in greased and floured (HUGE, stainless steel) pan in a 350 degree oven until it shrinks from edges of pan. Let cool. Smooth on frosting and cut into squares.


    Perfectly Chocolate-Peanut Butter Frosting:

    Ingredients:
    1 c. butter (2 sticks.)
    1 1/3 c. cocoa (more if desired)
    6 c. powdered sugar
    2/3 c. milk (or half and half, I do this sometimes for company)
    2 tsp. vanilla extract
    1 c. natural peanut butter

    Directions:
    Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add peanut butter and stir to a smooth consistency. Stir in vanilla.

  3. #43

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    Rebecca's Auntie Anne's Cinnamon Pretzels:

    Servings: 8
    Calories per serving: 481

    Ingredients:

    Pretzel:
    1 1/4 cup warm water
    1 T plus 1 teaspoon yeast
    3 3/4 cups all-purpose flour
    1 c powdered sugar
    1 ½ tsp salt
    3/4 c. oil

    Baking Soda Water:
    1 T baking soda
    1 c warm water

    Butter Dip:
    2 sticks butter, melted

    Cinnamon Frosting:
    3 c powdered sugar
    1 T cinnamon (or more for desired taste)
    3 T milk
    1 T butter, melted
    ½ tsp. salt

    White Butter Frosting:
    1 ½ c powdered sugar
    1 T butter, melted
    2 T milk


    Directions:

    1. Dissolve the yeast in the warm water in a small bowl or cup. Let sit for a few
    minutes.

    2. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon and then use your hands to form dough into a ball. Knead the dough for 5 minutes on a lightly oiled surface. (Knead in more flour if needed)

    3. Preheat oven to 400 degrees.

    4. Remove the dough from the bowl and divide it into 8 even portions. Roll each portion on a flat non-floured surface until it is about 3 ft long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.

    5. In a bowl combine the baking soda with the warm water and stir until the baking soda is mostly dissolved. Next, take a pastry brush and brush over formed pretzels.

    6. Bake the pretzels for 4 minutes and then spin the pan around and bake for another 4-5 minutes or until the pretzels are golden brown. (I also put the pretzels in the broiler for five seconds and then spin the pan around for another 5 seconds because I find that the pretzels become more golden and prettier this way.)

    7. Take the cinnamon, powdered sugar, melted butter, milk and salt and place in blender. Blend until smooth and creamy. Place in large bowl.

    8. Melt the butter in a pan and place in a large bowl.

    9. Remove the pretzels from the oven and place in the butter bowl. Coat the pretzel well.

    10. Take the pretzel and place in the bowl of cinnamon frosting, coat the pretzel well.

    11. Place ingredients for the white butter frosting in the blender. Blend until smooth and creamy. Drizzle over pretzels.

  4. #44

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    Apple Cake
    4 apples, peeled, sliced and chopped
    1 stick salted butter, (melted)
    3 c flour
    2 c sugar
    2 T allspice
    2 eggs, beaten
    1 c coarsely chopped walnuts

    Directions:
    Stir ingredients all together gently. Spoon batter into two greased and floured cake pans. Bake at 350 for 40-50 minutes, until the top is golden. Pull the cakes out of the oven. When the cakes have cooled you will need to assemble your cake. To begin your cake assembling you will need to place a heavy dab of caramel frosting to the bottom of the cake platter. This keeps the cake from moving as easily off of the platter and makes it tastier by diffusing the amount of frosting evenly around the cake. Next, place the first layer of cake on top of the platter. You will want there to be holes on top so that the caramel frosting can seep into the cake. After you have made the holes, evenly contribute a good amount of caramel frosting on top. After the caramel has been evenly contributed, place the second layer on top of the first. Remember, there needs to be holes so that the caramel frosting can soak into the cake. After that, lay the heaviest amount of caramel frosting evenly on top of the layer and let the frosting drip down the sides of the cake.

    Caramel Frosting
    1 c brown sugar

    ¼ c half and half

    1 stick butter


    Directions
    Stir all ingredients constantly over low heat. Remove from heat when sauce has thickened. Spread over freshly baked cakes.

    White Butter Frosting

    1 ½ c powdered sugar

    1 T butter

    2 T milk


    Directions

    Place ingredients in blender. Blend until smooth and fluffy. Drizzle over cake as a garnish.
    Last edited by yellow82; 11-13-2010 at 12:08 AM.

  5. #45
    CILi's Avatar
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    Quote Originally Posted by Vero
    Edible Cookie Dough

    2 tbsp Brown Sugar
    2 tbsp White Sugar
    2 tbsp Margarine
    1 tsp Vanilla
    1/3 cup Flour
    Chocolate Chips
    Not sure how I missed it the first time 'round, but .

    Made a really good breakfast.

  6. #46
    Breaking stereotypes Suz's Avatar
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    Quote Originally Posted by CILi View Post
    How to make?

    How to make?
    ____

    I getcha, though.
    LOl this was ADORABLE!!
    Enneagram: 9w1 6w5 2w3 so/sx

  7. #47

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    hot pocket:

    go to the supermarket wearing homely white trash clothes, that stuck up LA fags would make fun of you for. Also your hair has to have dandruff, and you have to be in a really shitty mood and not want to deal with anybody.

    open up the door and grab the ham and cheese flavor hot pockets.

    And then drive home... and put one hot pocket in the flap thingie and pop it in for 2 minutes. and then open the microwave door and eat it.

  8. #48
    Darn Socks Abbie the Child's Avatar
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    Quote Originally Posted by BulletsAndDoves View Post
    and then open the mi*rowave door and eat it.
    I'd like to see you do that.






    Toffee
    Boil Butter and brown sugar in a sau*epan at a 2:3 ratio (one sti*k of butter to 3/4 *up sugar), stirring *onstantly. First wait for it to melt together, then wait for it to become light-*olored and begin to boil, then wait for it to stick to the sides on the pan in strands, then wait for it to be*ome darker and barely bubble. Should take less than 15 minutes.

    Alteration
    Grease a small pan and *over the bottom with *hopped nuts. Pour the toffee in. Sprinkle several *hocolate *hips on top. *over with a *ookie sheet. Go a*ross the street and *ome ba*k. Remove *ookie sheet and smear *hocolate around. Allow dish to *ool, pla*ing in refrigerator if impatient.

    LSE
    1-6-2 so/sx
    Johari Nohari

    Quote Originally Posted by Ritella View Post
    Over here, we'll put up with (almost) all of your crap. You just have to use the secret phrase: "I don't value it. It's related to <insert random element here>, which is not in my quadra."
    Quote Originally Posted by Aquagraph View Post
    Abbie is so boring and rigid it's awesome instead of boring and rigid. She seems so practical and down-to-the-ground.

  9. #49
    ~~rubicon~~ Rubicon's Avatar
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    Splattered eggs

    You'll need two eggs, a frying pan, butter to taste, a piece of toast, cayenne pepper to taste.

    Heat the pan until it's quite hot. Melt a reasonable amount of butter in it, then crack the eggs into it. Pop the yolks, add cayenne pepper and shake the pan. Flip them after a certain period of time. Move them to one side, turn up the heat and toast the toast in the pan before the eggs burn. Serve on a plate.
    "Language is the Rubicon that divides man from beast."

  10. #50
    xerxe xerxe's Avatar
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    xerxes' cheese-it-up

    -cut a piece of cheese with a knife
    -put it on a cracker; use bread if no cracker is available
    -profit

  11. #51

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    just cheese and bread/crackers? :/
    yuck

  12. #52
    Darn Socks Abbie the Child's Avatar
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    Quote Originally Posted by Jenna View Post
    just *heese and bread/*rackers? :/
    yuck
    It's not bad if you get the right *rackers and use *heddar *heese.

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    Quote Originally Posted by Ritella View Post
    Over here, we'll put up with (almost) all of your crap. You just have to use the secret phrase: "I don't value it. It's related to <insert random element here>, which is not in my quadra."
    Quote Originally Posted by Aquagraph View Post
    Abbie is so boring and rigid it's awesome instead of boring and rigid. She seems so practical and down-to-the-ground.

  13. #53
    ._. Aiss's Avatar
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    Quote Originally Posted by Director Abbie View Post
    It's not bad if you get the right *rackers and use *amembert.
    ... and lingonberry preserves.

  14. #54
    Glorious Member mu4's Avatar
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    Green beans and garlic fried in butter, simple and more about execution then anything

    1 lb green beans
    2 tablespoon butter
    (Optional) 10-20 cloves of garlic to taste(keep whole) Not for flavor, more for eating whole.
    1 teaspoon fish sauce
    Salt and Pepper to taste
    Garlic Powder to taste(I've tried to replicate this with sauteed garlic and various methods, but cannot get the same potency as garlic powder.)

    1. On medium heat melt butter, do not let it burn
    2. Fry green beans and garlic ~10 minutes until or almost soft, keep in one layer, I usually need to fry two times, remove to plate once done
    3. When green beans are almost soft, add it all back to saute pan and add fish sauce(salt if no fish sauce) , pepper and garlic powder to taste
    4. Toss until fish sauce/salt is evenly distributed
    5. Remove to serving plate and rest ~4-5 minutes so it finishes cooking and for flavors to distribute

    This method works with other veggies(brussel sprouts, etc) too, it's really just a way to bring out the flavors of any veggie and infuse it with the aromatic and savory qualities of garlic, butter and fish sauce.

  15. #55

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    Ooohh, I want to try that cake at the top!

    Super delicious brownies:

    Fudge Sauce:
    2/3 cup heavy cream
    1/4 cup butter
    1/4 cup sugar
    6 ounces plain chocolate, chopped into small pieces - I just used Hershey's
    2 tablespoons brandy (optional)

    Caramel Sauce:
    3/4 cup packed brown sugar
    4 teaspoons cornstarch
    2/3 cup whipping cream
    1 tablespoon margarine or butter

    Brownies:
    1 2/3 cups granulated sugar
    1/2 cup (1 stick) butter or margarine
    2 tablespoons water
    2 bars (4 ounces total) unsweetened chocolate baking bars, broken into pieces
    2 large eggs
    1 1/2 teaspoon vanilla extract
    1 1/3 cups all-purpose flour
    1/4 teaspoon baking soda
    1/3 teaspoon salt
    1/2 cup chopped nuts (optional)

    To serve:
    vanilla ice cream
    chopped pecans (optional)

    Preparing Fudge Sauce:
    Heat the cream with the butter and sugar in a bowl over a saucepan of barely simmering water. Stir until smooth, then let cool. Add the chocolate to the cream mixture. Stir over simmering water until it is melted and thoroughly combined. If using the brandy, stir in a little at a time, then cool to room temperature


    Caramel Sauce:
    In a saucepan combine brown sugar and cornstarch. Add whipping cream and margarine or butter. Bring mixture to boiling, stirring constantly. Then reduce heat. Cook and stir for 2 minutes more. Cover and cool. Chill in the refrigerator until serving time. (Mixture will thicken as it chills.) Stir sauce before serving.


    Brownies:
    Preheat oven to 350 degrees F. Grease 13x9-inch baking pan.
    Microwave sugar, butter, and water in large microwave-safe bowl in high for 4 to 5 minutes or until mixture bubbles, stirring once. Remove from heat.
    Add baking bars; stir until melted. Stir in eggs one at a time until incorporated. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Stir in nuts.
    Pour into prepared baking pan. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.


    To serve:
    Place a brownie in a shallow bowl. Top with chocolate sauce. Put a scoop of vanilla ice cream on top. Drizzle caramel sauce over the ice cream and sprinkle with chopped pecans.


    NOTE: I have made this probably a dozen times but recently realized that just using store-bought caramel and chocolate would be cheaper and less time consuming. So imo only make the sauces if you really want to go all out.

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    The best smoothie you will ever taste:
    8 oz frozen strawberries
    1 banana
    1 cup pineapple juice
    2 tbsp coconut cream
    1/4 cup grenadine
    Ice cubes

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    I really wish I had the patience to cook because that pretzel thing looks amazing. I usually get really excited and inspired to cook then give up waiting for it to bake so I just say eff it and make a sandwich.

  18. #58
    Memory of Tomorrow Reuben's Avatar
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    Double Eggs:

    Butter to your liking, put it in the pan at high heat.
    When it starts to melt, throw in some diced onions.
    Lower the heat and let the onions cook.
    Slice up some mushroom meanwhile, of any kind (button shaped is best) and throw it in.
    Sprinkle some parsley on top so that the flavour comes out while cooking.
    Season with thyme and basil.
    Push them all one corner.
    Pour a bit of olive oil to the empty spot, and crack 2 eggs there.
    Raise the heat up a bit till the eggs bubble slightly (from the hot oil beneath).
    Lower the heat and stir the eggs up a bit so the yolks burst if they haven't already.
    Leave it there for awhile until the bottom side hardens slightly but the rest of it is still pretty runny.
    Mix it with the onions and mushrooms.
    Add cajun, paprika, black pepper to taste (usually 2/3 shakes) while eggs are still soft.
    Continue with low heat and add a small shake of cinnamon powder to balance the flavours.
    If you like your eggs slightly salty, put 2 drops of fish oil and stir it up a bit.
    Cook it till it's harder and eat it with a sausage, or serve it slightly soft in bread depending on preference.
    She is wise
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    brighter than
    the sun
    lovelier than
    love
    dreams larger
    than life
    and does not
    understand the
    meaning of no.
    Because everything
    through her, and in her, is
    "Yes, it will be done."


    Why I love LSEs:
    Quote Originally Posted by Abbie
    A couple years ago I was put in charge of decorating the college for Valentine's Day. I made some gorgeous, fancy decorations from construction paper, glue, scissors, and imagination. Then I covered a couple cabinets with them. But my favorite was the diagram of a human heart I put up. So romantic!

  19. #59
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    1/2 oz gin
    1/2 oz light rum
    1/2 oz vodka
    1/2 oz peach schnapps
    1/2 oz Blue Curacao liqueur
    1/2 oz triple sec
    1 can Red Bull energy drink

    Pour all of the liquors over ice and stir. Bon appétit!

    Coming up next, the Reuben Eggrolls. Stay tuned!

  20. #60
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    Default Apricot Cookies

    Ingredients:
    1 apricot
    1 knife
    1 plate

    1. Using the knife, cut along the crease in the apricot.
    2. Continue cutting along the same line, connecting the second cut to the beginning of the first.
    3. Set the knife down.
    4. Grasp apricot on two sides, being sure not to grasp it on the slice, and pull it apart.
    5. Set the separated apricot on the plate.
    6. Remove seed from whichever section it happens to be in.
    7. Dispose of seed.
    8. Place apricot halves on plate flat-side-down, fuzz-side-up.

    makes 2

    LSE
    1-6-2 so/sx
    Johari Nohari

    Quote Originally Posted by Ritella View Post
    Over here, we'll put up with (almost) all of your crap. You just have to use the secret phrase: "I don't value it. It's related to <insert random element here>, which is not in my quadra."
    Quote Originally Posted by Aquagraph View Post
    Abbie is so boring and rigid it's awesome instead of boring and rigid. She seems so practical and down-to-the-ground.

  21. #61
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    Default Pizza Rolls

    Ingredients:
    1 bag of pizza rolls
    1 ranch dressing
    me

    1. Put pizza rolls on plate
    2. Using your microwave, microwave pizza rolls for 3 minutes
    3. Put some ranch dressing up on dat
    4. Eat dat

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    Quote Originally Posted by Director Abbie View Post
    Ingredients:
    1 apricot
    1 knife
    1 plate

    1. Using the knife, cut along the crease in the apricot.
    2. Continue cutting along the same line, connecting the second cut to the beginning of the first.
    3. Set the knife down.
    4. Grasp apricot on two sides, being sure not to grasp it on the slice, and pull it apart.
    5. Set the separated apricot on the plate.
    6. Remove seed from whichever section it happens to be in.
    7. Dispose of seed.
    8. Place apricot halves on plate flat-side-down, fuzz-side-up.

    makes 2

  23. #63
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    Quote Originally Posted by mn0good View Post
    Edible Cookie Dough

    2 tbsp Brown Sugar
    2 tbsp White Sugar
    2 tbsp Margarine
    1 tsp Vanilla
    1/3 cup Flour
    Chocolate Chips

    Mix sugars and wets then add flour until it thickens. Put in as much chocolate chips as you like. Eat it raw
    Thanks for sharing very nice recipe. I will try to make this dish. I hope this dish is god for the health. I appreciate you again for sharing this nice recipe.
    Last edited by Alfie; 12-03-2011 at 12:13 PM.

  24. #64
    Glorious Member mu4's Avatar
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    http://www.moosewoodcooks.com/2011/07/vegetable-jambalaya/

    Good recipe for Vegans and Meat eaters alike. I'm not a vegetarian or friend of vegetarians, but their cookbooks generally have great vegan/vegetarian recipes.

    Add 1 pound andouille sausage or other hard smokey sausage or ham, and 1 pound of chicken/shrimp and increasing spice and and roux by 1/2 as much.

    Can make Pesctarian by omitting the sausage and adding squid/fish along with a bit of smoked paprika to taste.

    Make the roux and don't forget the Okra, these two components give the dish a wonderful mouthfeel.

    Vegetable Jambalaya Print




    Recipe type: Main Dish
    Author: Moosewood Collective
    Serves: 8
    Jambalaya is more quickly prepared if you cook the stew and the roux at the same time. The roux does require about 30 minutes of close attention, but happily the stew cooks for about the same amount of time, with just occasional attention. So we suggest that you get all the ingredients chopped, measured, and ready, and start the stew. Then begin the roux while you finish the stew.
    Ingredients
    • STEW:
    • 3 tablespoons olive or vegetable oil
    • 1 cup chopped onions
    • 2 garlic cloves, minced
    • 2 bay leaves
    • 1 cup carrots, sliced diagonally, ⅛ inch thick
    • 1 cup chopped celery
    • 2 cups coarsely chopped red and green bell peppers (about 1 of each color)
    • 2 teaspoon dried basil (2 tablespoons fresh)
    • teaspoon dried thyme
    • 2 cups coarsely chopped tomatoes, fresh or canned
    • 10 ounces frozen whole baby okra (or 2 cups fresh whole baby okra)
    • 3 cups vegetable stock or water
    • teaspoon ground allspice
    • 1/2 teaspoon cayenne (or to taste) chopped fresh parsley
    • ROUX:
    • cup vegetable oil
    • cup unbleached white flour
    • TOPPINGS:
    • salt and freshly ground black pepper to taste
    • chopped parsley
    • chopped scallions
    • grated smoked Swiss or cheddar cheese
    Instructions
    1. For the stew, in a large stew pot, heat the oil. Add the onions, garlic, and bay leaves and sauté, stirring occasionally, until the onions are translucent.
    2. (Start the roux now.)
    3. Stir in the carrots, celery, bell peppers, basil, and thyme.
    4. Sauté, stirring occasionally, for about 5 minutes.
    5. Add the tomatoes, okra, stock, and remaining spices.
    6. Cover and simmer gently for about 20 minutes, until the vegetables are tender.

  25. #65
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    omg octo i made that exact shortbread recently over the holidays!

    i would recommend using twice the amount of butter that recipe calls for though--the dough didn't hold up



    (dark chocolate dessert cup, vanilla bean ice cream, topped with ginger dessert sauce, and matcha cookie)

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    Easy tomato rice soup

    wilt chopped onions in olive oil over medium heat, add chopped celery and sizzle for 5 minutes, add one crushed garlic and cook for 3 minutes, add rice and cook for 3 minutes, add three cups of chicken broth, 5 tables spoons of canned crushed tomatoes, one tablespoon of beef or chicken bullion, and 5 cups of water, simmer until rice is cooked.
    -
    Dual type (as per tcaudilllg)
    Enneagram 2w1sw(1w9) helps others to live up to their own standards of what a good person is and is very behind the scenes in the process.
    Tritype 1-2-6 stacking sp/sx


    I'm constantly looking to align the real with the ideal.I've been more oriented toward being overly idealistic by expecting the real to match the ideal. My thinking side is dominent. The result is that sometimes I can be overly impersonal or self-centered in my approach, not being understanding of others in the process and simply thinking "you should do this" or "everyone should follor this rule"..."regardless of how they feel or where they're coming from"which just isn't a good attitude to have. It is a way, though, to give oneself an artificial sense of self-justification. LSE

    Best description of functions:
    http://socionicsstudy.blogspot.com/2...functions.html

  27. #67
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    Luckily my dough held up, I already felt so guilty about the amount of butter I put in... I always chill it for longer than it says though (I just tend to forget about it), that might be why.
    I totally chilled mine for hours; maybe it was that I used regular sugar rather than confectioner's? (not a clue) luckily I didn't eat the whole plate by myself in a frenzy after tasting how amazing they were.

  28. #68
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    Yellow, you're such an obvious ESE I LOVE YOU, MERRY ME. PLEASE
    -
    Dual type (as per tcaudilllg)
    Enneagram 2w1sw(1w9) helps others to live up to their own standards of what a good person is and is very behind the scenes in the process.
    Tritype 1-2-6 stacking sp/sx


    I'm constantly looking to align the real with the ideal.I've been more oriented toward being overly idealistic by expecting the real to match the ideal. My thinking side is dominent. The result is that sometimes I can be overly impersonal or self-centered in my approach, not being understanding of others in the process and simply thinking "you should do this" or "everyone should follor this rule"..."regardless of how they feel or where they're coming from"which just isn't a good attitude to have. It is a way, though, to give oneself an artificial sense of self-justification. LSE

    Best description of functions:
    http://socionicsstudy.blogspot.com/2...functions.html

  29. #69
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    !!!

    i'm so happy that it wasn't totally off base.

  30. #70
    Glorious Member mu4's Avatar
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    I request green tea shortbread....

  31. #71
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    I request green tea shortbread....
    oh no, it's a crying infantile!



    if you invent a teleportation device i'll make sure to get the coordinates right and zap a batch over

  32. #72
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    Quickest fish recipe ever:

    (I discovered this the other day when I was hungry as hell, threw left over ingredients I had in my fridge onto fish, spent about five minutes cooking, and then ate it in a zombie-esque state.)

    -butter
    -garlic
    -capers
    -white wine (3 buck chuck)
    -parsley
    -lemon juice
    -salt and pepper
    -tilapia filet

    Heat up butter and garlic in a pan. Sear the fish on both sides, then add white wine, parsley, and capers. Cook on medium for about three minutes, or until the fish is cooked all the way through (you can break it open with a fork). Add lemon juice, then salt and pepper to taste.

  33. #73
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    This thread should be renamed to just "Recipes" and stickied.
    “Whether we fall by ambition, blood, or lust, like diamonds we are cut with our own dust.”

    Quote Originally Posted by Gilly
    You've done yourself a huge favor developmentally by mustering the balls to do something really fucking scary... in about the most vulnerable situation possible.

  34. #74
    Humanist Beautiful sky's Avatar
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    -
    Dual type (as per tcaudilllg)
    Enneagram 2w1sw(1w9) helps others to live up to their own standards of what a good person is and is very behind the scenes in the process.
    Tritype 1-2-6 stacking sp/sx


    I'm constantly looking to align the real with the ideal.I've been more oriented toward being overly idealistic by expecting the real to match the ideal. My thinking side is dominent. The result is that sometimes I can be overly impersonal or self-centered in my approach, not being understanding of others in the process and simply thinking "you should do this" or "everyone should follor this rule"..."regardless of how they feel or where they're coming from"which just isn't a good attitude to have. It is a way, though, to give oneself an artificial sense of self-justification. LSE

    Best description of functions:
    http://socionicsstudy.blogspot.com/2...functions.html

  35. #75
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    “Whether we fall by ambition, blood, or lust, like diamonds we are cut with our own dust.”

    Quote Originally Posted by Gilly
    You've done yourself a huge favor developmentally by mustering the balls to do something really fucking scary... in about the most vulnerable situation possible.

  36. #76
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    Octo, come live with me. You/we will cook on your schedule. It's so damn hard to find a girlfriend that's (genuinely) fond of cooking.
    Last edited by Park; 01-27-2012 at 11:30 AM.
    “Whether we fall by ambition, blood, or lust, like diamonds we are cut with our own dust.”

    Quote Originally Posted by Gilly
    You've done yourself a huge favor developmentally by mustering the balls to do something really fucking scary... in about the most vulnerable situation possible.

  37. #77
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    That only means you're indissolubly motivated.
    “Whether we fall by ambition, blood, or lust, like diamonds we are cut with our own dust.”

    Quote Originally Posted by Gilly
    You've done yourself a huge favor developmentally by mustering the balls to do something really fucking scary... in about the most vulnerable situation possible.

  38. #78
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    Bob Arson's White Devil Dinky-Dao Mothafucka Bobbacoo Sauce

    Marinade/Baste/Dip/Bloody Leroy Mix

    Ingredients:

    1 8 oz. can tomato sauce
    1 6 oz. can tomato paste
    1 cup black coffee
    3/4 cup beer (Killian's Red preferred)
    3/4 cup fruit juice (citrus: orange/pineapple/mango type)
    2 tblsp. whiskey
    1 tblsp. lemon juice
    1 tblsp. worcestershire sauce
    1 tblsp. vinegar (red wine garlic preferred)
    3 cloves garlic. minced
    3 jalepeno peppers, minced
    1/4 large onion, minced 1/8 red, 1/8 white preferred)
    2 1/2 tsp. liquid smoke
    2 tblsp. brown sugar
    1 tblsp. molasses
    1 1/2 tblsp. crushed red pepper
    1 cube beef bouillon
    1 1/2 tsp. salt
    1 1/2 tsp ground black pepper
    1 1/2 tsp. paprika
    1 1/2 tsp. cayenne pepper
    3 dashes basil
    3 dashes oregano
    3 dashes savory
    ashes of one fine thin joint

    **********

    A GUIDE TO PREPARING YOUR CUTS FOR THE BBQ

  39. #79
    Glorious Member mu4's Avatar
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    Sounds like a good Q baste.

  40. #80
    Humanist Beautiful sky's Avatar
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    -
    Dual type (as per tcaudilllg)
    Enneagram 2w1sw(1w9) helps others to live up to their own standards of what a good person is and is very behind the scenes in the process.
    Tritype 1-2-6 stacking sp/sx


    I'm constantly looking to align the real with the ideal.I've been more oriented toward being overly idealistic by expecting the real to match the ideal. My thinking side is dominent. The result is that sometimes I can be overly impersonal or self-centered in my approach, not being understanding of others in the process and simply thinking "you should do this" or "everyone should follor this rule"..."regardless of how they feel or where they're coming from"which just isn't a good attitude to have. It is a way, though, to give oneself an artificial sense of self-justification. LSE

    Best description of functions:
    http://socionicsstudy.blogspot.com/2...functions.html

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