This is a space for the cooks of RPG.net to post their favorite original recipes. All comments on them should be placed on the project's discussion page.
If this gets too big, we can split it into multiple pages.
For the sake of consistency, the American values of non-metric units will be used. Thus, there are six teaspoons to the fluid ounce, and just under 30 fluid ounces per gram.
- 1 Passion Fruit Bearnaise Sauce, by Teucer
- 2 Banana Bread, by BethDragon
- 3 Pumpkin Bread, by BethDragon
- 4 Pumpkin Cake, by BethDragon
- 5 Cheesy Hashbrowns, by BethDragon
- 6 1 and a Quarter Hour Beef Stew, by Iceberg3k
- 7 Bean Soup, by Iceberg3k
- 8 ABC Soup, by CyanideBreathmint
- 9 Lolth's Marinade for Pork Sacrifice, by Lolth
- 10 Lolth's Flammable and Patience-Requiring Pork Chop Marinade, by Lolth
- 11 Spider's Nectarine Surprise, by Lolth
- 12 Lolth's Extraordinary Chicken, by Lolth
- 13 Chicken Quesadillas by Shewolf
- 14 "My Ramen will sneak into your Ramen's house at night, and fucking kill it" ramen by Amado G
- 15 Mike's Curry by Jezrael
- 16 A variant of Karelian roast, by Lolth
- 17 Bogies and Rice, by Lolth
- 18 Meatloaf, Asian Flavor, by Brandi
- 19 Kickass vinaigrette, by Teucer
- 20 Buttermilk biscuits made really, really easy, by Teucer
- 21 Suspicious Green Bits and Mystery Meat in Soss, by Lolth
- 22 Lolth's Spidery Creeps, by Lolth
- 23 Eggnog Bread, by BethDragon
- 24 Pina' Colada Bread, by BethDragon
- 25 Sauteed Mixed Greens, from litlfrog
- 26 Crunchy Cashews and Beef, by Lolth
- 27 Less Messy Hot Wings, by SheWolf
- 28 Lolth's White Chocolate Dessert Guaranteed to Cause Salivation, by Lolth
- 29 Rice cooker Chicken, by SheWolf
- 30 Oberon's Pepper Sauce, by Tolknor
- 31 Purlow, by Nate_MI
2 purple passion fruits
1 tsp lemon juice
3 egg yolks
3/4 c butter
Puree the passion fruits. Wrap the pulp in cheesecloth and squeeze it into a bowl. Clean out the blender and put into it the passion fruit juice, the lemon juice, and the egg yolks.
Bring the butter to a boil.
Puree the contents of the blender for 35 seconds. Starting after five seconds, slowly add the butter over the course of the remaining time. Immediately stop the blender and serve over fresh-grilled ribeye steaks.
Author's notes: It's been a year since I made this, so I can't say for certain that I wrote down the proportions correctly.
Banana Bread, by BethDragon
1/2 cup oil
1 cup sugar
3 bananas 2 cups flour
1/2tsp baking soda
1tsp baking powder
cinnamon to taste
Mush the bananas, if they aren't already compeltely ripe and mushy. After some time, they will turn a little brown and softer, which will make them easier to mix into the batter.
Mix the wet ingredients together and then add the dry. Pour batter into greased loaf pans and bake for 1 hour at 350°. Test for doneness.
Chocolate Banana Bread - add 5tbs of cocoa powder (regular or dark) to dry mix, or to taste.
Strawberry Bread - omit cinnamon and use about 10 ounces of thawed or fresh strawberries.
Pumpkin Bread, by BethDragon
3 1/2 cups flour
2tsp baking soda
1 1/2tsp salt
3 cups sugar
1 cup oil
2/3 cup water
2 cups pumpkin
Mix dry ingredients together. Mix the wet ingredients together in a separate bowl and then add to the dry. Mix well. Bake at 350° for 1 hour and 15 minutes. Test for doneness. Makes at least 2 greased 9x5x3 loaves
Pumpkin Cake, by BethDragon
2 cups sugar
2tsp baking powder
2 cups flour
2tsp baking soda
1 cup oil
2 cups pumpkin (or one of the small cans, close enough.)
Mix together all of the dry ingredients + sugar. Add oil, eggs, and pumpkin. Mix well. 9x13 greased pan. 35-40 minutes at 350°. (In angel food pan, about 60 minutes.) Test for doneness.
Cheesy Hashbrowns, by BethDragon
2lb thawed hash browns (the shredded kind)
1/2 cup milk
1 can cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese (or more, if preferred)
Mix everything together except the hash browns and the cheese. Once mixed, add in the hash browns. Put in a greased 9x13 baking pan, patted down a bit. Top with the cheddar. Bake at 350° for 1 hour.
2lb chuck roast, cubed (1" (25mm) cubes)
1/2 gallon beef stock
3 small onions, finely chopped
4 potatoes, cut into sixteenths
1 lb baby carrots, halved
3 stalks celery, diced
Spices to taste, but must include curry powder and 1 bay leaf
1 cup medium-blonde roux
Roll the beef cubes in a mixture of flour and curry powder and brown in a 2-gallon stock pot or stew pot. Add all vegetables and beef stock, plus bay leaf and spices to taste. Bring to boil, then turn heat down and simmer covered for 1 hour. Add roux, stir well and simmer for 15 more minutes. Serve with bread and a lovely beverage.
Now, this is largely an adaptation from the Moosewood Restaurant Low-Fat Cookbook. As such, I can't legally post the recipe itself, just my variations to it. If you're interested in the base, find the cookbook and look up "Minestrone Genoa" on page 86. This is a hearty soup with a long pedigree in Italian cooking, with only 12.6g of fat and 255 calories per serving, and it's very different from the Tuscan-style minestrone we're normally used to here in the States, lighter yet heartier, without the strong flavor of tomato overwhelming the rest of the soup's ingredients.
- 1 tsp dried basil
- 2 tsp cumin powder
- (optional) One 2"x1"x1" piece of salt pork, removed before service (if you want a meat flavor underscoring the vegetables and beans).
- 1 15-oz can of red or black beans for 1 15-oz can of great northern (or "navy") beans
- Modification to procedure:
- Increase simmer time from 20-25 to 30-35 minutes
ABC Soup, by CyanideBreathmint
One chicken leg (thigh and drumstick) or half a small chicken carcass, bones and skin left on.
Three potatoes, cubed.
Two carrots, diced.
Three ribs of celery, diced.
Two large onions or four small onions, sliced into eighths.
Two tablespoons black peppercorns.
Four tablespoons crushed garlic.
Soy sauce to taste.
Salt to taste.
Six cups of water.
One tomato, cubed.
One sprig green onion, chopped finely.
Parsely or cilantro.
Get a hugeass cooking pot. Put the chicken and the vegetables in the pot. Stir the crushed garlic and soy sauce in whilst putting everything in the pot. Tie the peppercorns in a small muslin spice bag, and put that in, too.
Cover it with your six cups of water.
Keep the soup covered and leave the heat on high. If your huge soup pot has a pyrex cover it can be handy.
Go off and read something. Come back periodically and see if your soup is bubbling.
If it is at a decent boil, taste the broth and then salt it to taste at this point. Don't worry if it tastes like bland dishwater. It will turn better later.
Turn the heat to medium, keep the pot covered, and then go back and read something.
Check back periodically every half an hour for three hours. When the onions are turning translucent and falling apart at the poke of a ladle and the carrots and potatoes are round-cornered, it ought to be done. Taste the broth. It should taste like chicken and onions. If you made this with boneless skinless chicken you deserve the tasteless travesty you got.
Take the lid out and using tongs or other appropriate implements, fish the chicken out and place it on a plate to cool. Remove and discard skin. Shred the now-tender meat off the bones and toss it back in the pot. Discard bones once you're sure you haven't wasted any chicken.
Turn heat down to low, and leave the cover off. Leave the soup to simmer for about half an hour.
Ladle large helpings of the soup over the cubed tomato, in big-sized bowls, and sprinkle the chopped greens on top (if you wanted them.) Don't forget to take the bag of peppercorns out, unless you want someone trying to eat it.
Author's notes: I have no idea why it's called ABC soup. It's been called that in my family since I was a little girl.
Originally posted to women's RPG forum maintained by yours truly.
Pork. Lots of it. I just put 8 lb. of pork into marinade.
Red bell pepper powder
Cooking oil (lots of it)
Mix everything together to make paste. Spread on pork bits and let marinade for 4 to 24+ hours.
Sacrificial glaze (spread over pork just before holding it over fire or heat):
Red balsamic vinegar
Red bell pepper powder
Cooking oil (lots of it)
Eat and enjoy.
Originally posted to women's RPG forum maintained by yours truly: Pork chops, lots of 'em. 4 or 5 lbs will do.
Ghee (quite a lot of it; you want it runny in this phase)
Fresh garlic cloves, crushed (to taste; I use lots of garlic)
Red bell pepper powder
Cayenne pepper powder
Black pepper, crushed
Mix to paste. Spread some on pork chops, one side only; put chops into the fridge and let them settle for 45 minutes, so ghee hardens and forms a crust. Flip the porkers over carefully, minding the crust, and spread more on the other side. Again, let the chops rest for 45 minutes. Repeat until you got no pork chops left.
Note: the bit about "Flammable" is not a joke. Remember, ghee is purified butter, and is used in some places of Nepal for lamp oil as well. This, however, gives a great flavor if you're using an electric barbeque, as it bursts into fire now and then and gives a delicious smoke aroma to your food...
However, you want to keep an eye on your barbeque and not turn your back to it.
8 - 10 nectarines
1,5 desilitres of sugar (appr. 135 grams)
4 desilitres of water
5 cl Galliano vanilla liquor
First, get rid of the peels on nectarines. This is easily achieved by pouring boiling water on top of nectarines and letting them soak for five minutes, then quickly dunking them into cold water and rubbing the surface after making a small cut. Halve the nectarines, get rid of the huge seed, and then cut to slices. While you're doing this, put sugar and water into a coated/teflon kettle, and put on boil; the syrup should bubble when you dunk in the sliced nectarines.
Lower the temperature, and let the nectarines boil for 10 minutes. Turn off the heat, pull the kettle partially aside, and pour in vanilla liquor. Let soak for five.
Put into bowls (5 or 6), and sprinkle both cinnamon and nutmeg over fruits and syrup.
Originally posted to women's RPG forum maintained by yours truly.
100+ grams of smoked/smoke-aroma greasy bacon, chopped
1 smallish leek, chopped fine
150 grams of shiitake mushrooms, chopped
a drop of cooking oil/butter
couple of slices of wheat bread or whole-grain bread, fresh, crumbled
3/4th of Granny Smith apple
some dried sage and oregano
a slosh of red balsamic vinegar
Start frying the bacon in oil/butter, add mushrooms and leek when bacon starts to fry for real. Add apple and rest of the stuff except balsamic vinegar, and when everything's suitably mushy, drip in the balsamic vinegar and mix, leave to cool.
Scrubba-dub-lube (to taste):
couple of large spoonfuls of butter/ghee
canola/sunflower/whatever cooking oil
red bell pepper powder
ground black pepper
a teaspoonful or two of runny honey
Mix everything in a small kettle, and leave beside warm stove (after doing the stuffing, that is); mix well, and scrub on chicken, who surely will appreciate it.
Put into oven (150-180 C), and roll it over now and then and scrub more scrubba-dub-lube on the chicken.
After about an hour or so, take the chicken out, turn heat up to 225, turn the breast side up, rub with scrubba-dub-lube, add breadcrumbs, and slather with butter. Put the chicken back until interesting colors show up on breadcrumbs (if it is smoking black, you kept it there too long).
1lb chicken breast, bonless & skinless
2pkg large burrito shells
either taco bell sauce packs, OR a taco sauce of your choice
shredded mexican-style cheese
Cook breasts in a crock-pot for 8 hrs on low. Remove from crock, and shred. Place into saucepan with the taco sauce (when I first made these, all I had was a huge pile of hot and medium taco bell sauce packs. Tasted perfect) stirring as you add sauce. You don't want a soup. Cook until warm.
Take a skillet, lightly grease with butter or oil, and set on med-lo to med heat. Place chicken onto half a burrito, add cheese, fold, then place into skillet, using a saucer to hold down the burrito (until the cheese melts enough to hold it together). Flip, and cook until nicely browned. Either slice with a pizza cutter, or serve whole.
Depending on how stingy you are with the meat, and how hungry people are, serves 4-24 people.
1 Packet Ramen (preferably Chicken)
1 Bottle Sriracha chile sauce, do NOT substitute
1 Key lime
To perform as originated by Mr. G, boil water in a nalgene in your local microwave. This should take about a minute. As you do so, pour ramen noodles, flavor packet, Sriracha sauce, and key lime juice into a sealable bowl. When the water finishes boiling, pour enough water to cover, but not totally innundate the ramen. Seal the bowl, then, wait three minutes.
Eat, I prefer using chopsticks.
My contribution: This is how I make curry.
3 Tablespoon butter or margerine
2 Cloves Garlic, Diced
3 teaspoons Curry Powder //I usually use a mix of different kinds//
1/2 teaspoon Garam Masala
1/2 Onion, Chopped
1/2 Green Pepper, Chopped
1 to 1 and 1/2 pounds of your preferred meat, cubed //I prefer Chicken or Pork//
1 can Lite Coconut Milk OR 1 can Beef Broth OR 1 pint nonfat yogurt
2 cups cooked rice
Corn Starch for thickness
Other vegetables for taste
First things first, marinate the meat in a mixture of soy sauce and worcestershire sauce for about 20-30 minutes.
Melt the butter in the wok and saute the diced garlic until brown, you may want to add a bit of the diced onion (but not all of it) at this point as well. Once the garlic is browned add in the curry powder and masala and saute it for a bit as well to release the flavors, not too long or the curry will burn and stick to the wok, use your best judgement on that part. Take whatever liquid you've decided to use and pour it into the wok, bring it to just at boiling and then reduce the heat to a simmer. Add the meat AND the marinade. Stir occasionally. The meat should be done within 20-30 minutes. Depending on whether you like your veggies soft or crunchy you could add them in as you add the meat or wait. I usually wait until the meat is about half-cooked to add my veggies. When the meat is done so is the curry. It will have varying consistancy depending on what liquids you used, so you may want to use some starch or other thickener to thicken the mix up. The yogurt makes the thickest sauce...the broth the thinnest. Pour the sauce over rice and enjoy!
I sometimes add tomatoes early in the cooking so that they break down and give a more tangy final taste to the sauce. I imagine you could also further reduce the heat and reduce the sauce to thicken it, but I'm usually too hungry to try. This can serve 2-4 people. It's not an exact doubling for 4-8 people, especially with the curry powder. Also you could substitute something less fattening for the butter, canola oil maybe?
This is slightly more artery-friendly than my gran's original recipe, plus it has veggies in it.
2 lb. of beef (fairly lean, and you can use cheapest parts for this)
2 lb. of pork (somewhat greasy, and cheapest parts are the best)
1 1/2 cups of water
a decent-sized chunk of butter (about 4 oz)
a bottle (quart-sized or slightly bigger) of ale
Optional stuff (for each two ingredients added, add 1/4 cup of water):
1-2 carrots, diced
1-2 onions, sliced
1 small root celery, diced
small swede/turnip, diced
1 lb. of lamb (cheap bits)
black pepper (whole), rose pepper (whole)
2 bay leaves
Preheat the oven to 480 F/250 C. Take a largish iron or clay pot (which has a lid); the pot has to be able to withstand lots of heat.
Dice the meat. Try to make them even-sized bits, but 's okay if you can't.
Fry the meat on a skillet (or in a pot), using half of butter, until it has changed color, and no longer dribs reddish fluids; before this, tuck in any veggies you fancy so they get a good whirl around as well.
Dump in spices and the rest of butter (spices to taste; you can always add more salt later, so it is not a bad idea to be stingy with it at this point). Note that the ale is added later. Do not put it in at this point.
Put the pot into the oven without the lid. Roast for 30 minutes, and at 15 minutes mark take a ladle and pull the pot out just enough to give it a good stir.
At 30 minute mark, lower temperature down to 390 F/200 C, and again, let the entire thing to stew for 30 minutes.
Take the pot out, stir, pour in ale. Put the lid on. Lower the temperature of the oven down to 350 F/175 C, and let it stew for 1 - 2 hours.
Check the flavor somewhere in mid-roasting, and if the roast looks a bit dry (the level of fluids should be just a bit below level of stuff), add some water.
Serve with whole boiled potatoes, salad, carrots, etc.
This dish was originally served in my school; it was one of the favorite foods, and no one wanted to miss the day when it was served. It was called as "Chinese pork stew" on menu, but since it is a school cafeteria food, of course it needs to be called with a suitable nickname. And due to yellowish color... well, bogies and rice is quite obvious. I've recreated the recipe with extra flavor and bells and whistles, but I've noticed two things about this dish:
1) You can't make a small amount of it -- it just doesn't taste the same. So bring out the biggest kettle and make lots of it. This food keeps well (in this household of two it lasted for a week).
2) You have to serve it with long-grained white, slightly sticky rice. Jasmin, Basmati, short-grain... no, none of them will do, I've tried. It just doesn't taste as good as it does with long-grained rice. When you cook the rice, let it overcook a bit, so the texture gets smushed and it soaks the food's flavor better.
For eight to ten civilized eaters, or six to eight hogs or for two for a week.
800 grams of cheap pork, cubed or sliced (stewing process plus pineapple will turn it really tender)
2 red bell peppers, cut to bits
2 yellow bell peppers, cut to bits
2 green bell peppers, cut to bits
2 leeks, halved, then cut to bits
2-3 big yellow onions
garlic to taste (preferrably lots of it), cut to ittybitty bits
1-2 cans of crushed pineapple in juice (syrup will not do!)
1-2 cans of bamboo shoots, sliced
1-2 carrots shred or cut to bits
Powdered red bell pepper
Cooking oil (peanut is the best, followed by sunflower and canola oil)
1 1/2 - 2 litres of water
Served with long-grained slightly-glutinous rice.
Sweet and sour base:
3-5 tablespoonfuls of potato flour 1 1/2 desilitres of water 6 tablespoonfuls of rice vinegar 8 tablespoonfuls of sugar 3 tablespoonfuls of soy sauce 3 tablespoonfuls of Worcestershire sauce
Chop up onion and garlic, fry lightly (but do not let them to brown) in a generous slosh of cooking oil. Use a large (3 to 5 litre kettle for this -- no reason why you should dirty more dishes than you have to, because the rest of the dish is done in the same kettle).
Add meat, keep frying until meat looks suitably done and no longer leaks red fluids.
Add fivespice, bell pepper powder, tumeric, curry and salt; the mixture should look similar to happily yellow sewage.
Add water, carrots and crushed pineapple plus its juice.
Let boil and bubble for 45 - 55 minutes.
(After this point, it is a good idea to put the rice kettle on, so the rice is ready when the sauce is ready as well.)
Add bell peppers and leek into the kettle. Let boil for 15 minutes, then add bamboo shoots. Let boil for 10 minutes more.
Mix the sweet and sour base in a large cup, making sure that everything's smoothly blended together and there are absolutely no lumps anywhere. Then pour the sauce base into the kettle and stir vigorously so it doesn't have time to lump. Allow the sauce to boil something like 5 minutes, or until suitably thick. Check the flavor, add salt if necessary and serve with rice.
The original recipe was in Accents of the Orient by Susan Grodnick, but it's changed somewhat as I made it more and more.
2lbs ground beef (turkey is usable, but blander)
2 cloves garlic, minced or grated
2 teaspoons fresh grated gingerroot (I usually peel and grate a piece about the size of my thumbtip)
2 tablespoons soy sauce
1/4 cup hoisin sauce
1/4 teaspoon black pepper (or to taste)
4-6 green onions, chopped (maybe more if wilted bits have to be removed)
Enough breadcrumbs (I know that's imprecise, see below)
Preheat oven to 350 degrees.
Mix together the meat and wet ingredients in a bowl. Add breadcrumbs until the mix coheres into a nice lump without feeling too wet (ie there shouldn't be egg white or hoisin sauce sloshing around). I probably end up using about a cup of breadcrumbs, but as I'm pouring them straight into the mix I can't be precise. If you think you've added too many breadcrumbs and the mix feels too dry, throw in a little more soy and/or hoisin sauce.
Put the mix in a greased loaf pan (9" x 5"), and optionally brush the top with extra hoisin sauce. Bake until cooked through, about 50 minutes.
Tips and Variations:
If you've got one of those piston measuring cups Alton Brown so loves, it's the best way to measure and dispense the thick hoisin sauce. Also, cold hoisin sauce is almost impossible to pour: microwaving the sauce for at least a minute (2 is plenty!) will help with this.
Tonkatsu sauce makes a sweeter alternative to hoisin sauce.
Two Chinese pork sausages (the little pre-cooked kind you find in Asian markets) can be chopped fine in a mini food processor and added to the meat. This is especially good for adding flavor to a loaf based on ground turkey.
1 tablespoon balsamic vinegar
2 tablespoons sesame oil
1 chile japones (or to taste)
1 teaspoon Chinese hot mustard
1 dash ground ginger (optional)
Saute the chile in the sesame oil until it begins to brown. Then remove the oil from the heat and take out the pepper. Wait for the oil to cool, and then put it and all the other ingredients into a small jar. Close tightly and shake vigorously. Shake well before serving.
Author's notes: The recipe doesn't make a lot, but you don't want to overdo this one; it packs a wallop. It's meant to be served on steak, though other meat would work fine.
2 cups flour
1 teaspoon baking powder
1/3 stick salted butter (aka 1/6 cup)
buttermilk as needed
Stir the flour and baking powder together. With floured hands, work in the butter, breaking it up into small pieces. Then add buttermilk, a little bit at a time, working it in (with your hands; the only reason they should be remotely clean at the end is because the dough tastes good enough for you to lick it off your fingers) until you have an even-consistency dough, about the texture of bread dough. Form into biscuits of the desired size. I'm a fan of "cat head" biscuits - those that, when risen, are roughly the size of the head of a cat. I've never heard anyone use that term in real life, but it rocks and I'm told it used to be more common. This recipe makes four of those, depending on the size of the cat. For smaller biscuits, you might stretch it to six or even eight.
Bake at 450 (and make sure it's a real 450; in the dorm kitchens here that means setting the oven for close to 500) until it's golden on top. (That's about 15-20 minutes.) Ideally you won't have temperature-regulation issues burning the bottom a little and leaving the centers slightly doughy, but even if you do they are incredibly tasty.
Make bechamel sauce, using the following recipe (feeds about 4 really hungry ones, or 6 finicky eaters):
Wheat flour (or something else if you can't eat wheat; maize flour works as well)
Milk (about 2 cupfuls)
Heated chicken stock (1 or 1 1/2 cupfuls)
Ground black pepper
Put butter into kettle, melt, mix in wheat flour (stir; should be light brown before next step); mix in heated chicken stock, and milk. Spice. Let settle for a while.
Mix in the following ingredients, in order:
50 grams of boiled and finely chopped spinach, per person
100 grams of chopped smoked bacon, fried on a skillet, per person
75 grams of grated cheese, per person
1 hard-boiled, coarsely chopped egg, per person (or more, if you like eggs)
Stir until the cheese has melted completely, try to avoid breaking the eggs too much.
Serve with pasta; spaghetti and tagliatelle are the best. You can serve this with boiled potatoes as well.
You can stuff these thick and bendy crepes with things you like (and even with things you don't like): creme fraiche, cheese, shrimps, chicken, yesterday's leftovers, things found from the freezer...
And they're called 'creeps', 'coz gods know what is used for stuffing them.
2 cups of milk
2 cups of plain flour
1/5th cup of sugar
1-2 teaspoonful of salt
1/2 - 1 teaspoonful of baking powder (so they won't be depressingly flat)
2-3 eggs or egg substitute (if you use powdery egg substitute, put a bit more milk in)
50-75 grams of melted butter
Stir together. Put aside for 30 minutes to settle. The dough should be of oozy consistency.
Take a skillet, turn on the heat, and put a bit of butter and oil on the pan. Pour in about 1 1/2 ladle-fuls of dough (mind, these need to be pretty big, not small -- about 6 inches/15 cm across is the minimum size for these). Flip the crepe over when the fire alarm goes off, or, preferably just a bit prior to that -- you don't want 'em to scorch, after all.
Fill with things of your choice, and wrap them into rolls, or just flap the other half over the other one.
Eggnog Bread, by BethDragon
2 eggs, beaten
1 cup eggnog
1/3 cup sour cream
2 teaspoons rum-flavored extract
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter, softened
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. Grease bottom only of a 9-by-5-inch loaf pan, or three 3-by-5-inch loaf pans.
Blend together the eggs, eggnog, sour cream, rum extract, sugar, vanilla and butter. Sift together the flour, baking powder, salt and nutmeg.
Add the dry ingredients to eggnog mixture and stir just enough to moisten; pour into prepared pan. Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes and remove from pan. Cool completely, wrap tightly and store in refrigerator.
Pina' Colada Bread, by BethDragon
Blend these together well:
2 cups crushed pineapple
1 cup sugar
1 cup oil
1 1/2 tsp cinnamon (premix with sugar to prevent clumping)
1 1/2 tsp rum extract (or rum)
1/2 cup coconut
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 cup nuts (optional)
Blend dry ingredients into wet ingredients with mixer on low. Batter will be like that of cake batter. Bake one hour in bundt pan that has been greased and floured.
Sauteed Mixed Greens
2 lbs. collard greens, finely chopped
2 lbs. mustard greens, finely chopped
1 bunch of watercress of sorrel, chopped
1 tbsp. olive oil
1 large onion, thinly sliced
5 cloves garlic, minced
1 small chili pepper, seeded and minced
1 red or green bell pepper, seeded and diced
1 tsp. salt
1 tbsp. sugar
2 tbsp. raspberry vinegar or cider vinegar
1 cup dry white wine
1/2 tsp. allspice
1 tsp. black pepper
To clean greens, fill large basin or bowl with salted water and soak for ten minutes. (The salt causes the dirt to fall to the bottom.) Drain and, using unsalted water, repeat the process three more times. Remove stems and chope fine. Heat the oil in a large, heavy skillet and saute the onions for 20 minutes, until browned. Add the garlic, chili pepper, and bell pepper and cook until the garlic is lightly browned. Add the greens and cook for 25 minutes. Mix together salt, sugar, vinegar, wine, and allspice and pour over the greens. Cook for an additional 20 minutes, tossing the greens to mix. Add pepper and let sit, covered, off the stove for 15 minutes.
If you don't have a mix of different greens, by all means use what you can get. This works very well on Swiss chard as well, when you can get it.
~800 grams/2 lb of cheap sort of beef strips
1 yellow bell pepper
1 red bell pepper
1 small tin of pine apple chunks in its juice
1 medium leek
1 tin of bamboo shoots
2 red chilis, spiciness to taste
200 grams/1/2 lb of shiitake mushrooms
Unsalted cashews, to taste
2 teaspoonfuls of maize flour
Whatever vegetable stuff you like: peas, beans, etc. Handy for adding volume in case of surprise-guests.
Chop up everything into bite-sized and smaller bits.
Start by frying meat on a skillet; continue until nicely brownish and no longer leaking. Put meat into a kettle, sprinkle some salt on top, and pour in the contents of the pineapple tin. Put a cup of hot water on skillet and wash all good meat-juices into the kettle.
Let the meaty goodness slowly bubble on a stove for an hour. Put aside.
Put some oil on a skillet (use a large one or a wok!), and when hot, pour in chopped up mushrooms and chili. (Add garlic and onion at this point, if you're gonna use any.) Fry for a while (mushrooms should shrink), then add leek, and bamboo shoots and cashews, after a minute or so, add bell peppers but not before cashews get some color to them.
Stir and let stew a bit (you want veggies in crunchy-but-sublemely-soft state); meanwhile, mix two teaspoonfuls of maize flour, soy sauce to taste and 3 or 4 tablespoonfuls of oyster sauce to 3/4 cup of water. Stir well.
Add meat into the skillet, and let simmer for a while, then pour in mixture. Check taste, add soy sauce and oyster sauce to taste.
Serve with rice, noodles or alternatively, some broccoli, peas, green beans and peas in shells.
3lbs chicken wings and drummettes (or just drummies, or just wings. Whatever)
2tbs butter, melted
Shredded cheese of your choice
Cook @ 400F for 45 mins. Meanwhile, melt the butter and tobasco. Mix well. Coat chicken with tobasco mix. Add a handful of shredded cheese to the top. Mix well, and return to the oven for 10 minutes.
Serve with either ranch or nothing and some napkins.
- 1 egg yolk per eater
- 1 1/2 tablespoonfuls of caster sugar per eater
- 1 1/4 desilitres of thick, thick, thick cream per eater
- 20 grams of good-quality white chocolate per eater
- 1 teaspoonful of vanilla sugar (real vanilla) or "to taste" per eater
- Gelatin powder/leaves as per packet instructions, with a dab of hot water to go (the recipe I use is about 1 teaspoonful of gelatin powder dissolved into 1/4 desilitre of water per eater)
- Raspberry or strawberry jam (high quality -- none of the cheap crap will do)
- 1 decent-sized bowl per eater.
- Dissolve gelatin powder into hot water and put aside (note: first water, then powder; stir well, no chunks allowed).
- Smear jam to the bottoms of the dessert bowls.
- Separate yolks from whites, and put the whites aside; you can turn them into meringue if you like, or fry 'em later. Separating the yolks from whites is the easiest if you "jump" the yolk from eggshell half to another. It does not matter if there's just a touch of white in the yolk left, the yolks don't need to be completely dry of whites.
- Pour the yolks, sugar and vanilla sugar into a ceramic bowl, and put the bowl on top of a kettle of water. Whisk the mix like crazy, and THEN turn on the stove (order important, otherwise impeding catastrophy looms).
- Whisk lazily until the mixture starts to thicken, and the water in the kettle boils. Chuck in the choccy and keep whisking; the chocolate starts to melt at some point. Pour in the cream little by little and put some speed into your wrist, you don't want this to congeal.
- Let heat up some more (eh, two or three minutes), whisk, whisk, whisk, whisk, and add gelatin mixture.
- Pour into bowls and put into the fridge, let settle for couple of hours until your treat is bouncy. Serve.
Note: this is very easy recipe to modify (use dark chocolate, white chocolate, forget chocolate and use berries, spice with a touch of coffee, whatever) and you can also use it for a pie filling or cake topping.
1 pound Boneless Skinless chicken breasts
salt and pepper to taste
2 cups jasmine rice
4 cups water
Take the chicken and slice into thinner widths, then into halves. Lay in the steamer basket of the rice cooker, thicker pieces towards the edge of the basket. Sprinkle the salt and pepper on the chicken. Pour the water (follow the manufacturer directions for your cooker) into the bottom bowl of the cooker. Place the basket and lid on the cooker, and cook for 15 minutes. Remove the basket, and add in the rice. Replace the basket and lid and cook another 20-25 minutes (again, follow your cooker's instructions for rice).
Serves 2 adults and 3 children
Note: it can't be said enough - follow your specific machine's directions with regards to cooking rice. You can adjust the amount of rice and chicken to suit your needs.
- Liquids & Vegetables
- 1 Cup Mild Hot Sauce. A Louisiana style.
- 1 Cup Beef Broth
- 1 Cup Red Wine.
- 1 cup Water
- 1 bulb of garlic, cleans & chopped.
- 2 large yellow onions, diced.
- 2 cups diced, tomatoes, undrained.
- 10 jalapenos, topped, unseeded. chopped
- 10 Serrano Peppers, topped and chopped.
- 5 Habenaros, seeded. Chopped.
- 1 tablespoon cracked black pepper
- 10 Peppercorns
Bring to boil. Simmer 20 minutes.
- 1/2 lb bacon. Diced small. Drained of bacon grease.
- 3 lbs beef, Cubed, seared with salt, pepper, garlic powered and flour.
- Brown meat till coated.
- Deglaze pan with a cup of the liquid mixture.
- Place Liquids, Vegetables, and Meats in slow cooker.
- Cook for 8 hours on high.
- Remove, shred meat, cool.
- Place in food processor and blend till mostly smooth.
- Bottle and refrigerate.
- Will keep well for 6 months.
- Frozen. Keeps well.
The pepper sauce is used in a wide various methods and applications.
- Topically over meats of all kinds.
- As a sauce over Potatoes
- Topically over Pasta, Rice, mixed Vegetables.
- As a dip, with or without yogurt or sour cream
- As a currency in some realms.
- Topically over roast mushrooms.
Purlow, by Nate_MI
- One pound chicken breast
- Half pound ground or diced sausage
- One onion, chopped
- One or two teaspoons chopped garlic
- Cooking oil
- One cup rice
- Any other desired seasonings
- One medium-sized pot
- One frying pan
- One large pot
- Cutting board & knife
- Stirring fork or wooden spoon
Place the chicken breast in a pot and cover with salt and water. Bring the water to a boil and then let it simmer for about an hour. In the meantime, cook the sausage and onion in a pan with oil. Once the chicken breast has been fully cooked (it should have an internal temperature of about 165 degrees Farenheit/75 degrees Celsius) remove it from the pot and set it aside. Pour the chicken stock into the large pot; add rice, sausage, onion, garlic, and any desired seasonings and bring it to a boil then let it simmer. While it's simmering, slice or cube the chicken breast. Add it to the large pot and let the whole thing cook for about an hour, stirring frequently until the rice is thoroughly cooked.