To start things off, I decided to put two of the more complicated ones I have. Please do not let the number of steps and long ingredient lists intimidate you. Just take them one step at a time, until they are conquered.
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Recipes everyone should know.
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Ugh... I'll pass on both. I'm not a big fan of peas and I feel like microwaving bacon is a waste of good... bacon. I'll take the time to fry it up nice and crispy even if it's late at night. 
Putting anything in a microwave is not cooking, nor is it a recipe
Set Mic to Nuke...
Set Mic to Nuke...
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This is the closest thread to just general recipes i could find without creating a new one. So this one is getting bumped!
I made Tropical Fusion sherbert today using my mom's simple recipe. Turned out SO good I thought i'd share it.
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1 package Jell-O -- any flavor
dash of salt
1/2 cup sugar
1 cup boiling water
Mix and chill until slightly syrupy
Then gradually add 2 cups milk stirring constantly. Pour into 8” square pan and freeze quickly in freezer until firm about 1/2 inch around edges -- about one hour. Then pour into a chilled bowl -- use mixer and beat until fluffy -- about double in bulk.
Pour into large covered bowl or ice cream bucket. Freeze until firm -- at least five hours.
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Basically you want to give this some time in the freezer to 'start' freezing. Then whip it up with a hand mixer and let it freeze for another hour or two. Then whip it again and repeat till it's pretty solid. It really bulks up in volume with air that way and makes it lighter to dish up. Great sherbert.
I made Tropical Fusion sherbert today using my mom's simple recipe. Turned out SO good I thought i'd share it.
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1 package Jell-O -- any flavor
dash of salt
1/2 cup sugar
1 cup boiling water
Mix and chill until slightly syrupy
Then gradually add 2 cups milk stirring constantly. Pour into 8” square pan and freeze quickly in freezer until firm about 1/2 inch around edges -- about one hour. Then pour into a chilled bowl -- use mixer and beat until fluffy -- about double in bulk.
Pour into large covered bowl or ice cream bucket. Freeze until firm -- at least five hours.
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Basically you want to give this some time in the freezer to 'start' freezing. Then whip it up with a hand mixer and let it freeze for another hour or two. Then whip it again and repeat till it's pretty solid. It really bulks up in volume with air that way and makes it lighter to dish up. Great sherbert.
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- Apr 10, 2011
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- Apr 10, 2011
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I felt like trying something a bit different tonight. French Toast. Only this time I mixed up a bag of Blueberry Muffin mix but made it a bit thinner than for normal muffins. Dipped the bread in that and then fried like normal French Toast. No eggs that way (unless there were powdered eggs in the mix :g )
It turned out really good. A little butter and syrup on top to finish, but I tried one without any and it was really tasty.
It turned out really good. A little butter and syrup on top to finish, but I tried one without any and it was really tasty.
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Not sure how my little recipes will fit in here but hey, you never know. My main side dish/salad snack. Have it on average twice a day. Although I don't measure stuff, this would be an approximate measure.
- 1 x med. tomato diced
- 1/2 red, yellow, orange pepper diced
- 1/3 English or field cucumber (I know some of the ladies have these on hand ) diced of course
- 3 Tbsp diced red onion
- 1 Tbsp of dried cranberries or raisins. You could use figs or apricots as well but have to chop them up.
- dried or fresh dill to taste ( just a pinch )
- ground black pepper
Now drizzle some high quality balsamic vinegar about 2-3 Tbsp over it, (I keep on hand several different bottles of Maille) and a squeeze of lemon or lime. You can you the fake stuff too.
Mix in bowl, top with
1 Tbsp of unsweetened shredded coconut
1 tsp of roasted flax seed
And voilà.
- 1 x med. tomato diced
- 1/2 red, yellow, orange pepper diced
- 1/3 English or field cucumber (I know some of the ladies have these on hand
) diced of course- 3 Tbsp diced red onion
- 1 Tbsp of dried cranberries or raisins. You could use figs or apricots as well but have to chop them up.
- dried or fresh dill to taste ( just a pinch )
- ground black pepper
Now drizzle some high quality balsamic vinegar about 2-3 Tbsp over it, (I keep on hand several different bottles of Maille) and a squeeze of lemon or lime. You can you the fake stuff too.
Mix in bowl, top with
1 Tbsp of unsweetened shredded coconut
1 tsp of roasted flax seed
And voilà.
Good for when you are craving some brownies and not wanting to make a whole batch.
http://www.simplyrecipes.com/recipes/brownie_in_a_mug/
INGREDIENTS
1/4 cup flour (50 g)
1/4 cup sugar (70 g)
2 Tbsp (13 g) cocoa (natural, unsweetened)
Pinch of salt
Tiny pinch of cinnamon
1/4 cup water (60 ml)
2 Tbsp canola oil or vegetable oil (NOT extra virgin olive oil, it's too strongly flavored)
1 to 2 drops vanilla extract
1 small scoop of ice cream or 1 or 2 teaspoons heavy whipping cream to serve
1 Place flour, sugar, cocoa, salt, and cinnamon in a microwave safe ceramic mug. Stir with a fork or spoon to mix well and break up any clumps.
2 Add the oil, water, and vanilla to the cup and stir until the mixture is smooth and there are no lumps.
3 Place in microwave and heat on high until the mixture is cooked through, about a 1 minute and 40 seconds for a 1000 watt microwave. You may have to experiment and adjust the time for less or more powerful microwaves. If you don't know the power level on your microwave, start with 60 seconds and increase until the brownie is done. It should still be moist when cooked through, not dry.
4 Let cool for a minute and serve with a scoop of vanilla ice cream or a teaspoon or two of whipping cream poured over.
http://www.simplyrecipes.com/recipes/brownie_in_a_mug/
INGREDIENTS
1/4 cup flour (50 g)
1/4 cup sugar (70 g)
2 Tbsp (13 g) cocoa (natural, unsweetened)
Pinch of salt
Tiny pinch of cinnamon
1/4 cup water (60 ml)
2 Tbsp canola oil or vegetable oil (NOT extra virgin olive oil, it's too strongly flavored)
1 to 2 drops vanilla extract
1 small scoop of ice cream or 1 or 2 teaspoons heavy whipping cream to serve
1 Place flour, sugar, cocoa, salt, and cinnamon in a microwave safe ceramic mug. Stir with a fork or spoon to mix well and break up any clumps.
2 Add the oil, water, and vanilla to the cup and stir until the mixture is smooth and there are no lumps.
3 Place in microwave and heat on high until the mixture is cooked through, about a 1 minute and 40 seconds for a 1000 watt microwave. You may have to experiment and adjust the time for less or more powerful microwaves. If you don't know the power level on your microwave, start with 60 seconds and increase until the brownie is done. It should still be moist when cooked through, not dry.
4 Let cool for a minute and serve with a scoop of vanilla ice cream or a teaspoon or two of whipping cream poured over.
Not really a recipe...
I got in a creative mood tonight...okay read that as too lazy to go out to eat and not wanting to spend a lot of time cooking from scratch.
So I started out thinking I'd just cook up rice tonight. So I tossed a cup or rice and 1.75 cups water into a bowl (for the nuker). Then i got the idea to toss some random spices in. Chicken bullion, parsley, onion powder, a little basil and some salt. Then i opened up a 16oz. can of chunk chicken. When i was getting that i saw some curry mix i forgot about buying. So i tossed that in too. Cooked it all up in the nuker. It made it real thick so i added a couple cups more water and nuked it a bit more. So it turned out more creamy than thick.
It was really good.
I got in a creative mood tonight...okay read that as too lazy to go out to eat and not wanting to spend a lot of time cooking from scratch.
So I started out thinking I'd just cook up rice tonight. So I tossed a cup or rice and 1.75 cups water into a bowl (for the nuker). Then i got the idea to toss some random spices in. Chicken bullion, parsley, onion powder, a little basil and some salt. Then i opened up a 16oz. can of chunk chicken. When i was getting that i saw some curry mix i forgot about buying. So i tossed that in too. Cooked it all up in the nuker. It made it real thick so i added a couple cups more water and nuked it a bit more. So it turned out more creamy than thick.
It was really good.
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Sliced up and browned a Polska kielbasa with sautéed green peppers and caramelized onions all in a bit of olive oil, with a few spices of course. So good.
Now I need to go get some ice cream. :-D
Now I need to go get some ice cream. :-D
My absolute favorite convenience/comfort/budget recipe is this:
Take a pack of ramen (flavor is your choice, but chicken and shrimp work the best IMO) and an egg. Beat the egg and add the flavor packet while boiling the ramen. Drain it, and heat up some oil in a skillet to medium; fry the ramen just a bit, enough to crisp, and add the egg mixture. Stir to get an even distribution of the egg/flavoring mixture and prevent clumping, and serve with the hot sauce of your choice (I prefer sri racha). A beer is the perfect drink to go with it, too.
Take a pack of ramen (flavor is your choice, but chicken and shrimp work the best IMO) and an egg. Beat the egg and add the flavor packet while boiling the ramen. Drain it, and heat up some oil in a skillet to medium; fry the ramen just a bit, enough to crisp, and add the egg mixture. Stir to get an even distribution of the egg/flavoring mixture and prevent clumping, and serve with the hot sauce of your choice (I prefer sri racha). A beer is the perfect drink to go with it, too.
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Do you ever buy muffins that get stale? Crumble it into a bowl with a little brown sugar, nuke it for 30 sec. Add coffee creamer of choice, I suggest French Vanilla. Perfect for 3am and 420 type events.
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1 can Pink Salmon (drained and bones removed).
approx. 1/4 cup cracker meal.
1 egg. Mix these together in a bowl.
You should be able to form into patties. Add more cracker meal if needed. Heat vegetable oil in a skillet (enough to cover bottom of skillet about 1/8 inch deep). Place patties in skillet and fry until golden brown, flip over and brown the other side. Drain on paper towels. :dance:
approx. 1/4 cup cracker meal.
1 egg. Mix these together in a bowl.
You should be able to form into patties. Add more cracker meal if needed. Heat vegetable oil in a skillet (enough to cover bottom of skillet about 1/8 inch deep). Place patties in skillet and fry until golden brown, flip over and brown the other side. Drain on paper towels. :dance:
Eggs
Never boil an egg.
Poached you want about 80C, 'boiled' about 90C, slow cooked is 65C.
For a medium egg, poached is 4 minutes, soft boiled 6 minutes (half that time if you want to peel it and cook it other ways, for a soft runny centre).
The difference in flavour is extreme. eggs have lots of sulphur in them (the green ring in eggs thrown into boiled water and cooked too severly is Iron Sulfide), therefore overcooking the white leads to a sour taste. You want to treat the white carefully in an egg, only just cooking it through.
Never boil an egg.
Poached you want about 80C, 'boiled' about 90C, slow cooked is 65C.
For a medium egg, poached is 4 minutes, soft boiled 6 minutes (half that time if you want to peel it and cook it other ways, for a soft runny centre).
The difference in flavour is extreme. eggs have lots of sulphur in them (the green ring in eggs thrown into boiled water and cooked too severly is Iron Sulfide), therefore overcooking the white leads to a sour taste. You want to treat the white carefully in an egg, only just cooking it through.
A buddy recently asked what's the best recipe for surviving in wolf infested territory... a rifle, or a 12 gauge shotgun?
I replied it's same simple recipe for bear country... bring somebody with you that is heavier or can't run as fast.
I replied it's same simple recipe for bear country... bring somebody with you that is heavier or can't run as fast.
Ambers Troll said:
Breaking ALL your rules! :lol: hahaha
Pickled eggs
Boiled some eggs good and long time, 18 in this case but I ate 2. :mrgreen: Stuck em in a half gallon jar. Tossed in a bit of sliced onion and a few cloves of garlic. Then in a pan I added 3/4 cup white vinegar, liquid from a can of beets, and about a half cup of sugar. Brought that to a boil to dissolve the sugar. Poured it in the jar and packed in a few of the beets. It came up pretty much to the top, otherwise you can finish filling with water. This is a HALF gallon jar mind you. Cut down the measurements if you're using a quart jar with less eggs. Or just use two quart jars.
Gonna let em sit in the refrigerator for about 7 to 10 days. Move them around a bit every day so the coloring gets all around the egg evenly including where they sit against the jar.
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This is in line with the recipes for bacon and ice. Very few ingredients involved: http://myfridgefood.com/recipes/drinks/drunk/
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If you're broke and pressed for time, this is awesome.
Stuff you need:
1 can chicken
1 tablespoon oil of choice (I used coconut)
Bread items to stick it in when done (I used whole wheat hotdog buns cause I had them, a can of chicken fills two buns)
Seasoning of choice - black pepper and seasoning salt were my choice items
Drain chicken. Give the juice to your cats, sacrifice it to your preferred demon, etc. Put the oil in the pan, heat it up, and add the chicken and seasonings. Cook for a couple minutes, giving the seasonings enough time to penetrate the chicken. Stick it in your preferred bread item. Nom away.
Stuff you need:
1 can chicken
1 tablespoon oil of choice (I used coconut)
Bread items to stick it in when done (I used whole wheat hotdog buns cause I had them, a can of chicken fills two buns)
Seasoning of choice - black pepper and seasoning salt were my choice items
Drain chicken. Give the juice to your cats, sacrifice it to your preferred demon, etc. Put the oil in the pan, heat it up, and add the chicken and seasonings. Cook for a couple minutes, giving the seasonings enough time to penetrate the chicken. Stick it in your preferred bread item. Nom away.
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