Recipes! (any cooks?)

[noxious.sunshine]

I need a crock pot in my life.

Also an electric mixer and a juicer. And an electric skillet, a griddle, and a pressure cooker. And probably more things kitchen-wise that I'm not thinking of off the top of my head. Why? Because I effing want them damnit!

[Cyanist]

You could try secondhand stores, they got stuff for cheap

RHUBARB CAKE Mom's favorite!

This is a simple cake recipe that utilizes rhubarb, which is actually in season RIGHT now, so hastily scribble this down and then get to the store and buy 5 stalks of rhubarb (about 2 cups). I always double it but, either way the pan is going to be empty by morning.

Preheat the oven to 350 degrees

Creme:

1 1/3 C. Brown sugar
1/2 C. butter

Then crack in:

1 Egg

Mix and set aside:

1 C. of milk
1 T. Vinegar

Note: You always let it sit when mixing vinegar and milk, its part of the code. You could just use buttermilk, but I hate picking it up from the store when I could just buy milk, a more versatile ingredient.
While that's sitting by itself, sift together:

1 tsp B. Soda
2 C. Flour

Now locate that rhubarb (note: it's crazy, but the leaves of the rhubarb plant are poisonous! Why, then, are we eating the stalks? Go figure) I'm a little wary, so I cut off any green bits left on the stalks, using only the beautiful red stuff.

2 cups of rhubarb, sliced lengthwise and chopped into 1/2 inch cubes.

Just combine all of these ingredients together in whichever one's bowl is large enough and mix until smooth, what? You suddenly have the urge to continue stirring forever? It's okay, go ahead. (because there's no baking powder in there, dude).

Pour the batter into a greased and floured 9 X 13" glass cake pan, and smooth it into the corners with a spoon, but don't hastily toss it into the oven yet, there's still one more thing...

stir together:

1/2 C. sugar (granulated)
1 T cinnamon.

And sprinkle it over the top.

NOW you can throw it in the oven for approximately 45 minutes. Stab a fork into the center to make sure.

That is all, good luck.

[noxious.sunshine]

HEY MA'AM.

I have a food blog now.

Nom Nom Nom | Food. What!?

(am I allowed to advert that? I'm sorry if I'm not. IDK)

You should contribute.

It's raining here in Clarksville so I'm making French Onion Soup & LongHorn Steakhouse's Steakhouse Mac & Cheese.

YUM YUM.

If I can remember how I did it, I'll post it.

[Sarshan]

Home-made Raman
This is a well liked dish in my family ^_^

To start, Boil your noodles for roughly 4 minutes! (You can use either a Raman Noodles from a Packet, or the Home-made version below) Once they're done, drain.

Meanwhile, heat your broth (consisting of) (per serving) :
-1 cup Beef/Chicken/Vegetable Broth
-1 tsp Sesame Seed Oil, Soy Sauce, or Miso Paste (depending on personal taste)
-a sprinkling of ground Ginger
- 1/4 to 1/2 a Raman Seasoning Packet (coinciding with whatever broth you used)

Once the broth is heated, add whatever veggies you like (i usually use frozen mixed veggies like corn, carrots, peas, green beans, and spinach)
We also like to add eggs dropped in (like in Egg Drop Soup) but I recommend adding this very last, as egg cooks fast, and gets too well done very soon.

When the Broth and Veggies are heated through, arrange the noodles in individual bowls (as well as any cooked meat like Pork strips; Bean-Sprouts and chopped Green Onions if you like them)(i've also seen lots of recipe's with Hard or Soft boiled eggs on the side), and pour in broth and veggies on top!

And Enjoy ^_^

Tips:
-My family loves dipping buttered bread in the broth!
-Incase you don't already know, it's recommended not to take too long eating Raman Noodles, as they will eventually get soggy.



Home-made Raman Noodles

Gather your ingredients
You will need:
3/4 Cups All-Purpose Flour
1 egg
~3/4 tsp salt (or to taste)
~1 tbsp water (depending on flour and humidity)

Combine
Mix the Dry ingredients, make a well in the center, and beat the eggs and water inside. Then slowly combine the ingredients together.

Knead the dough
Once your ingredients are somewhat combined, dump the stuff onto your CLEAN counter (or cutting board) and start kneading. It should be a little stiffer than bread dough.
The dough is ready when your hands become fairly clean and the dough does not stick as much anymore (and when your forearms are sore). When it is the right consistency, you should be able to lift your hand and the dough should fall off after about a second.
If it's too sticky, add some flour and knead it in. If it doesn't stick at all, add some water a few DROPS at a time.

Rest
The dough needs to rest before stretching it, otherwise it will not make nice thin noodles.
Put it in a damp cloth and find something to do for at least 30 minutes in the summer, up to 2 hours in the winter.

Stretch it
Take the dough ball and (if you are making a double or triple portion of the recipe) break it into a single portion (Otherwise we'll get a massive dough circle). Sprinkle some flour generously over the dough, take a rolling pin or roller and start stretching it. You could use a noodle stretcher/cutter machine too (if you have one).
If you can, get it to about 1mm in thickness. If it starts sticking, get some more dry flour onto there.
If it starts springing back to its original shape, let it rest for a minute or two.

Cut the dough
Get the sheet of dough and put it onto a cutting board so you don't damage your counter. Spread flour LIBERALLY on the surface, because if it starts sticking when we cut it, our ramen will be ruined. Fold it two times in the same direction, each time spreading flour on the surface. Finally, get some flour on the top. Don't worry, all that loose flour will wash off when You boil it, and the flour in the water will keep the noodles together also.
Once it is folded in a strip, start cutting it. A wide square knife is best, but any knife will work as long as it is big enough.
Periodically spread some more flour. It won't hurt anything and it's best to be safe rather than sorry.
Once you have a pile of cut noodles, toy at them with your fingers to unfold them. Toss them around with some more flour, just be careful not to break the noodles.

Boil it
Once the water's boiling, salt it, then sprinkle the noodles into the water. If you dump them in, they will stick. Mix the noodles around.
As long as the water is hot enough, they should start floating.
Boil them about 4 minutes, depending on how thin the noodles are. The best way is to just taste the noodles and drain them when they're just soft enough.

[Crescent]

My breakfast this morning whilst playing music in the background ^^

Matcha Vanilla Smoothie

Ingredients

• 2 Bananas, frozen
• 1 cup Almond Milk or Hazelnut Milk
• Matcha powder - a few teaspoons to a few tablespoons depending on your matcha and your taste.
• Vanilla bean - a tiny scrape from about 1-inch of the pod
• A few handfuls of ice
• Agave syrup or natural sweetener of choice (optional)

Instructions

1. Throw all ingredients together in a blender. Taste & adjust to your liking. Add some sweetener if you wish.

Banana & Oatmeal Pancakes

Ingredients

• 1 1/2 cups Almond milk or Hazelnut milk
• 1 cup rolled oats
• 2 ripe bananas, chopped
• 1/2 cup all purpose flour
• 1 tbsp baking powder
• 1/2 tsp. cinnamon
• pinch of nutmeg
• Agave or Maple syrup (optional)
• Blueberries (optional)

Instructions

1. In a blender, puree milk & oats until smooth. Add bananas, flour, baking powder, cinnamon, & nutmeg & puree for a few seconds more. Allow the batter to rest for bout 5-10 minutes.
2. Heat a non-stick pan over medium heat. Scoop batter onto pan in 1/4 cup increments. Reduce pan to medium-low & cook pancakes until air bubbles appear & the underside is golden brown, for bout 3 to 5 minutes. Flip & cook 3-5 minutes more.
3. Serve with sliced bananas & maple syrup. (I have mine with Blueberries, coconut shavings, sliced bananas and Agave or Maple syrup)

*I often put aside n refridgerate the rest of the pancake mixture for the next morning.

[Rowan]

[Crescent]

It my friend's birthday today so I made these for her last night. I love Cherry Ripe (so does she) but I dont eat them anymore..cause I make my own XD

Raw "CherryRipe" Choc Bars

Ingredients

For the Chocolate

• 100g Raw Cacao Butter
• 6 Tbsp Raw Cacao Powder
• 1 Tbsp Virgin Organic Coconut Oil
• 2-3 Tbsp Coconut Palm sugar (or agave or organic honey which ever you prefer)

For the Filling

• 1/3 cup Desiccated Coconut (raw and organic)
• 1 tablespoon cup Raw Organic Coconut Oil
• 1tbsp raw Coconut Sugar (or natural sweetener of choice)
• 1tsp Vanilla extract, or beans from 1 Vanilla pod
• Approx 10 fresh cherries, pitted and 6 or so fresh strawberries

Instructions

FOR THE CHOCOLATE

On very low heat, place the cacao butter and coconut oil in a bowl over a pan of water and melt gently. 
Once melted add raw cacao powder and mix well using a whisk (you can mix with a spoon, but whisk will ensure a smooth chocolate). 
Still on a very low heat, add the sweetener, taste, and add more if you prefer a sweeter taste.

FOR THE FILLING

Mix the entire filling ingredients together in a blender, and blend quickly so there is still texture left in the mix, place mixture into a square container lined with baking paper. Pack it in tight and flat and place in the freezer for 1 hour or so. Take mixture out of freezer and pull out with sides of baking paper and cut into bars then dip into chocolate mix (may have to do this 2-3 times to get a thick coating!) place in fridge to set.

I had some leftover for brekkie with blueberries a banana and green tea.

[Heartless Angel]

Texas Rattlesnake Chili


2 tbsp Vegetable oil
1/2-3/4 cups Onion; chopped
1/2-3/4 cups Peppers; chopped I use a mixture of seranos, jalapeños, and I'll chop a single habenero into the mix as well.
1 clove of Garlic; minced
1/2-1 lb Lean ground beef
1-2 cups Rattlesnake meat
2 tbsp Chili powder
2 tsp Salt
1 tsp Cayenne pepper (I prefer to go heavier on the cayenne and lighter on the red chili powder)
2 can (14.5 oz) tomatoes; undrained
1 can (6 oz) tomato paste
2 cups of Water
2 cups of small shells pasta


In a decent sized saucepan, heat the oil and cook your onion, peppers and garlic until they're nice and tender. Add the meat next. I like to go a little heavier on the rattlesnake, and lighter on the beef, but for the less adventurous, go for more beef. Cook until done, should take around 5 minutes. Stir in your seasonings, tomatoes and tomato paste. Heat it to boiling, then reduce the heat and let it simmer for a couple hours. Before serving, add water and return the chili to boiling. Stir in the uncooked pasta; then you just continue boiling and stirring frequently until the pasta is done cooking.

[noxious.sunshine]

O.O

Where the hell do you buy rattlesnake meat? Or do you just go out back with your gun and shoot one?

In light of Thanksgiving....

My Mom's Oyster Dressing

You Need:

- Pepperidge Farm brand Bread Crumbs (NOT the Corn Bread Crumbs) - a bag or 2 depending on how many people you've got coming
- Swanson Brand Chicken Stock
- 3 Ribs Celery, finely chopped
- 1/2 - 1 Whole Onion, finely chopped
- An Egg, lightly beaten
- Sage (fresh, chopped, or dried)
-about 1 stick melted butter

- Oysters! In the meat/seafood department... They come in a plastic tub.
(^ I'm only gonna be using 1 tub of them or less because I'm not telling anyone that oysters are in there and I don't wanna freak them out, but my mom does about 1 tub per bag).

To Make:

1.) Dump the bread crumbs in a big mixing bowl with the onion & celery. Pour in just enough chicken broth to make the crumbs pretty moist and soft. Not enough stock, and the dressing will be dry. Too much, it'll get soupy.

2.) Add the oysters. You can lightly break them up with your fingers so that they're not in big chunks throughout the mix.

3.) Then add the lightly beaten egg, melted butter, & sage. Lightly mix/toss to combine everything.

4.) Transfer to a casserole dish and bake at 350 for about 30 minutes or until it gets golden brown on top. It'll puff up from the egg.

I just typed all that up from memory. I have it written down in a notebook.. I'll edit this if there's any mistakes. ;p

[Heartless Angel]

There's actually a place around here that specializes in exotic meats. I would go shoot em myself, but we don't get too many rattlers in Nebraska XD

[noxious.sunshine]

The cooks I worked w at the Mexican place tried pulling something like that on me.

They gave me some type of grilled beef jerky or something.. and they were like "It's snake, guera!"

I nearly choked.

They were just kidding tho.

[Heartless Angel]

Lol. Snake is pretty good, similar to chicken, but it has an interesting texture, and is just a little more flavorful than chicken in my opinion.

[LocoColt04]

Bourbon chipotle pasta.

This is a super simple recipe, great on a budget, and good for anyone who likes a little kick with their whiskey.

• Obviously, boil some water! Cook medium egg noodle in chipotle peppers, garlic powder, and two shots of bourbon. (I used Jim Beam, but most bourbon should produce the same results.)

• When the pasta is done, drain it but don't rinse. Leave the pasta in the colander (or strainer, whatever you used) and return the pot to the stovetop; reduce to medium heat.

• Add a half stick of butter, then add the noodles back in. Stir in cinnamon, brown sugar, chipotle, paprika, garlic, parmesan, and black pepper.

[Crescent]

Went all out on my oatmeal this morning hah a friend slept over n we made this; Chocolate chia cake batter oatmeal with banana, chocolate granola, melted chocolate macadamia nut butter, some dairy free chocolate chunks and cacao nibs#yumm

[noxious.sunshine]

I made stuffed portabella caps today along with my Mexican Shrimp Cocktail.

I'd bought a tub of mixed greens- baby kale, baby spinach, swiss chard, and something else & had some regular spinach left in the fridge, so I kinda tore it by hand and sauteed it all in butter with onion & garlic - sprinkled on Italian seasoning, salt & pepper.. Oh and I chopped up the stems after I cut them out of the caps & threw those in the greens mix. Mixed it up with light mayo, parmesan, and shredded mozzarella in a bowl and then divided it between the caps.. Topped with more mozzarella and baked them in the oven until the cheese got golden brown and pretty crispy on top. My bf loved it and he doesn't really eat veggies. Winning!

[Crescent]

This morning nomz #Cherry maca vanilla bean banana icecream with random mixed berries and carob topped with strawberries and frozen raspberries mm x

[noxious.sunshine]

I made chicken fried rice last night.

Was yummy.

I cooked up 2 cups of white rice in my rice cooker (with a cube of Knorr chicken sazón mixed into the water to make broth), then dumped it in a big tupperware bowl and stuck it in the fridge to get cool.

During that, I spatchcocked a medium-ish roaster chicken, rinsed & patted it dry then sprinkled on salt & pepper, lemon juice, and canola oil on both sides & roasted it for about an hour @ 425.

Then I pulled it out of the oven and let it cool a bit and pulled the meat off the bones (saving the bones for chicken broth).

Heated up a bit of oil in a big skillet and added in minced garlic, ginger, and onion and sauteed a bit before adding in the rice. To that, I stirred in soy sauce, a bit of hoisin, red pepper flakes, fresh squeezed orange juice & the zest. Then I added in the chicken, chopped green onion, and a bag of frozen peas & carrots (not thawed) & a few beaten eggs. Toss and stir until the carrots & peas are warm and the eggs are cooked. I also added in a drizzle of toasted sesame oil.

(^ Had to be done in batches cuz it's a ton)

It's mucho yummy! My bf loves it

[Pete]

I'm pretty simple and boring when it comes to my meals nowadays. It's less trying to impress people and more trying to be healthy. Nothing I do is exact, and it's almost all entirely to taste.

My scrambled eggs for example.
Two eggs (3 if you're hungry)
sliced cheese ( your preference- 1 slice, 2 if you're feeling adventurous)
black pepper
red pepper
hot sauce

Add, scramble and mix until done. I like mine with ketchup

Also, wild turkey chili

1-1.5lb ground turkey (not the super lean. meat gets too dry)
small can of corn
1 can of diced (I like Hunts fire roasted) tomatoes
small can of black and/or red beans (your preference, I like beans)
1 medium white (or vidalia if you're feeling fancy) onion, diced.
cumin, red pepper, black pepper, franks red hot, chili powder to taste
Wild Turkey bourbon to taste ( Generally not more than 2-3oz for flavor; it burns off)

brown the turkey in a pan first
throw it in a pot with everything else (minus onions)
throw in spices to taste
Add wild turkey bourbon to taste
Keep pot on burner until sufficiently hot

I prefer adding my onions right when I put the chili in my bowl. I like the crunch, but do as you must.

I'm also debating throwing in ghost peppers and cutting the burn with Hersheys syrup (guy from vegas told me about it, but I'm skeptical)





And I wonder why I have acid reflux flareups

[noxious.sunshine]

^ I had some ghost pepper salsa - Mrs. Renfro's brand or whatever.. It actually wasn't all that spicy. Not anywhere near what I thought it was gonna be.

[Pete]

Ohhhhh mine were the actual ones from India. My brother got them for me when he was in England a few years back. They were dried and hot as hell. I ate a whole one and sat under the shower with cold water just blasting, and I was still miserable for about an hour

[Heartless Angel]

Yeah, I like that Renfro's salsa, but it's like 70k scoville tops. The straight pepper is a million.

[loaf]

So I have 2 dishes I make really well I find.


First is my Ground Beef Tacos. The seasoning I create requires 0 hot sauce as it's hot and enough flavor but you can add hot sauce.

Salt, pepper, paprika, cayenne pepper, cumin, smoked paprika, sugar, brown sugar

My best dish is my chicken parm

I start by breading the chicken with Egg and Milk and whatever breading you want. Throw those bitches on a stove top for a good 15-20 minutes. All golden brown ya dig?

Then you get some sort of glass pan thing like you make brownies in. Fill it up with TOMATO SAUCE IF YOU DON'T USE REAL TOMATO SAUCE I SWEAR HOLY SHIT YOU DON'T DO THAT REAL TOMATO SAUCE NOT THAT PREGO BULLSHIT.

Anyways, fill it up with sauce, and put a lot of Shredded Parmesan mixed in that bitch.

Toss your chickens in that mess and then you put a slice or two of mozzarella cheese on the chicken. 350 DEGREES FAHRENHEIT FOR 35 MINUTES SON YOU BETTER BELIEVE IT'S THE BEST YOU EVER HAD

I serve with Green Beans and Corn because carbs suck.

[noxious.sunshine]

They've now got that Carolina Reaper pepper that's beat out the Ghost for hottest chile .. xD averages around 1.5 mil on Scoville & can go up to 2.5 mil or something.

[noxious.sunshine]

I made Nashville Hot Chicken and my mommy's potato salad last night for dinner.



Hattie B's Hot Chicken Recipe : Food Network

The potato salad is just boiled potato, hard boiled eggs, onion, celery, mayo, and pickle juice. And salt & pepper and a bit of garlic powder.

[Heartless Angel]

Yeah, I haven't had a chance to try the reaper yet. It was beaten by the Trinidad Scorpion even before that. Those are good.