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art and poetry » recipes

bluet's avatar
14 years ago
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bluet
here it is!
asemisldkfj's avatar
14 years ago
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asemisldkfj
the law is no protection
and not even a recipe in the first post!

I will start with my basic, but awesome, pancake recipe.

1.25 c. flour
2.5 t. baking powder
0.75 t. salt
2 T. sugar

1 egg
3 T. oil
1.25 c. milk

mix dry & wet ingredients separately. (I usually do the wet ingredients in a liquid measuring cup in the order egg, milk, oil.) combine them and mix; should be lumpy. use a pan on the stove or (ideally) an electric griddle set to 350 or so and lubed up with crisco (I know, crisco is nasty, but it works really well for this and actually makes the pancakes taste better.) or butter or whatever.

asemisldkfj's avatar
14 years ago
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asemisldkfj
the law is no protection
also, for everyone's reference

c. = cup
t. = teaspoon
T. = tablespoon
phi_'s avatar
14 years ago
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phi_
... and let the Earth be silent after ye.
Cook at work handed me this recipe, but I haven't tried it out yet. No real measurements, just do as much of it as you like.

Janero's Ooey-Gooeys

Ingredients:
Fresh okra
Brie cheese

Directions:
Cut okra lengthwise (stem to tip)
Fry
Scoop out innards
Fill with Brie
Bake @ 350F until Brie is melty and delicious
Étrangère's avatar
14 years ago
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Étrangère
I am not a robot...
PHI THAT SOUNDS AMAZING! I'm gonna try it :D

---

Here you go, asemi

Cheesy Italian Pasta Bake

1 box pasta
2 cans diced tomatoes
1 small can tomato paste
1 or 2 heaping spoonfuls parsley
1 or 2 heaping spoonfuls basil
1 t. garlic salt
4-6 cups mixed variety shredded cheese

Bring large pot of water to boil, add pasta, cook 10 mins. Meanwhile, mix the rest of the ingredients (except the cheese) in a separate bowl. Drain the pasta, then spread half evenly over the bottom of a greased 9x13 baking dish. Spread half the cheese over that, then half the sauce. Sprinkle with some more garlic salt then another layer of pasta, cheese, sauce. COVER and bake at 350 for at least 45 mins.

lucas's avatar
14 years ago
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lucas
i ❤ demo
> PHI THAT SOUNDS AMAZING!

you passed on baked brie on christmas day :(
Étrangère's avatar
14 years ago
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Étrangère
I am not a robot...
But I would never pass on okra :)
phi_'s avatar
14 years ago
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phi_
... and let the Earth be silent after ye.
> But I would never pass on okra :)

Great minds think alike, Etrangere! :)
andyp's avatar
14 years ago
r1, link
andyp
nothing is wrong - what are you scared of?
made a fritatta tonight:

Fritatta:
(you can use practically anything, it is basically an gigantic omelette.. here is what i used)
6 fatty stalks of asperagus
1/2 chopped medium white onion
4 slices bacon
8 large eggs
cheese
corn tortillas
milk
1 fat clove of garlic

and

an oven safe skillet

heat oven to 400

boil the asperagus until tender. drain. cut bacon into 1 inch pieces.. fry until done. chop up onion and garlic then toss in with bacon. cook until the onion starts to clear up. Crack up 8 eggs into a big bowl. beat with a fork.. add a splash of milk (not too much, maybe 4T? i usually just sort of guess. you could skip this step also, if you aren't one to fluff up your eggs with milk) and salt and pepper.

chop your asperagus into 1 inch pieces. add the egg scramble to the bacon and onions. with a flat flipper, combine the eggs gently wit h the bacon mixture, lifting the mixture up gently so as to allow the eggs to run underneath them. tear up your tortillas into manageable pieces and throw them in! Sprinkle that shit with a ton of your favorite cheese.

Throw the whole skillet into the oven after the eggs have set a bit. you will know when it is finished when the eggs sponge back up when you gently press the top, or when the outside edges start to brown.



i might post a pic later!
andyp's avatar
14 years ago
r1, link
andyp
nothing is wrong - what are you scared of?

i crockpotted a chicken today.

1 skinned chicken
1 medium white onion quartered
can of diced hot green chilis
salt, pepper, seasoning salt, chili powder, bay leaves, garlic
habanero tobasco sauce
lemon juice

i skinned the chicken the night before, then rubbed it down with the spices. this morning I chopped up the onion quickly and lined the bottom of the pot with them. tossed the chicken in along with some chopped garlic, a bit of water, a lot of tobasco, and topped it all off with the can of green chilis.

10 hours on low did the trick. this chicken gave a new meaning to fall off the bone. I de-boned it with a pair of chopsticks. the smell is incredible and it has a very pleasing amount of hotness to it. I am really happy with the amount of meat i harvested off of this little guy. definitely the way to go as far as saving money while cooking. tomorrow night will be enchilada night!

phi_'s avatar
14 years ago
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phi_
... and let the Earth be silent after ye.
I want to be ap's roomie.
andyp's avatar
14 years ago
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andyp
nothing is wrong - what are you scared of?
that would be cool.. i barely cook when i have nobody to cook for :(
phi_'s avatar
14 years ago
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phi_
... and let the Earth be silent after ye.
Aw. Clearly the ttf meet-up needs to be at ap's.
dannyp's avatar
14 years ago
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dannyp
dʎuuɐp
am down
andyp's avatar
14 years ago
r1, link
andyp
nothing is wrong - what are you scared of?

i made some rough enchiladas tonight:

1 onion chopped
1 garlic clove minced
a can of hot enchilada sauce (yeah i cheated!)
shredded chicken from the crock pot
mexican cheese blend
corn tortillas
olive oil

first thing to do was fry the tortillas. over high heat, oil a pan and lightly crisp the corn tortillas. this will amp up the delicious corn tortilla flavor. crisp as many that might fit in your pan.

with a tad more olive oil, sautee your chopped onions and minced garlic together until onions are tender. add the enchilada sauce. this sauce tasted like shit when i tasted it right out of the can, so after it cooked a while with the onions and garlic, i added several dashes of cayenne pepper, sugar, and cumin.

drizzle some of the sauce into the baking pan of your choice. I like to lay a few onions down on there because they will brown a little bit and taste extra delicious. take your tortilla in hand. dip one side into the sauce. palm the tortilla non-sauce-wise and fill it up with chicken and cheese. roll it up and place it in your pan. repeat until your pan is full. after the pan is full, pour the rest of your sauce all over the enchiladas, covering them evenly. sprinkle a fatty layer of cheese and toss it in your oven until the cheese is at the desired consistency (i like it to be bubbling-brown and semi crispy).



bam!


asemisldkfj's avatar
14 years ago
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asemisldkfj
the law is no protection
I seriously need to make that pasta thing.

my god those enchiladas sound good. I haven't eaten breakfast and that seriously made my mouth water.
andyp's avatar
14 years ago
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andyp
nothing is wrong - what are you scared of?
enchiladas turned out amazingly! i need to think of something else to do with this chicken that i have left...
 
14 years ago
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dbrown
@andyp: so far some great recipes, gotta give some vegetarian love though... i'm starving out here!
lucas's avatar
14 years ago
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lucas
i ❤ demo
:p
andyp's avatar
14 years ago
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andyp
nothing is wrong - what are you scared of?
fritatta can be vegetarian as long as you're cool with eggs, which most vegs are i think. I do need to eat some more green stuff, so i shall get some vegetarian recipes for you!
andyp's avatar
14 years ago
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andyp
nothing is wrong - what are you scared of?
thinking back on the enchilada recipe as i gobble leftovers for lunch, i thought it would be cool to add some veggies.

I would probably go with some corn and some red bell peppers.

maybe boil the corn as you might normally, then drain and toss into the skilled with some butter and toast them and crisp them a bit. blacken the outside skin of the bell pepper.. peel the skin off then julienne into long pieces.. cook through the rest of it as needed then coat with the enchilada sauce and place the corn and pepper in with your chicken and cheese....


hmm :D
asemisldkfj's avatar
14 years ago
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asemisldkfj
the law is no protection
you're making me hungry again! good thing I'm getting breakfast in a few minutes.
Étrangère's avatar
14 years ago
r1, link
Étrangère
I am not a robot...
Last night, I made Thai Chicken. Really easily, flavorful recipe for those of you who like things a little more exotic.

Thai Chicken

3-4 boneless, skinless chicken breasts
1 can coconut milk
2 tbls. red curry paste*
2 tbls. fish sauce*
3 tbls. sugar
2-3 tbls. parsley (I don't really measure, just dump in a ton)

Note: I usually add ~1 tbls. more curry paste than listed above. But I like it HOT! :)

Cut the chicken into bite-size pieces and throw in a large pot with a bit of oil over medium high heat until cooked through. Add the rest of the ingredients, mix well, and bring to a boil. Cover loosely and let simmer until rice is done. (start 1.5 cups rice when you start your sauce simmering)

*Found in grocery stores with an oriental food section

andyp's avatar
14 years ago
r1, link
andyp
nothing is wrong - what are you scared of?
made corn chowder tonight: ( by the way, how do i do block quotes? i feel retarded. )

Mom's corn chowder:

1 lb cubed smoked sausage
1 small onion chopped
small bag frozen corn
1T dry chicken season base (bullion cubes)
2 cloves garlic minced
1/2c butter
1/4c flour
4c milk
2c water
2 potatoes diced small

Fry the cubed sausage till a little bit crispy.. set aside.

In your pot, melt the butter and cook the onion and garlic in the butter until the onions are clear. add the chicken base and flour along with some salt and pepper. keep stirring so nothing burns. gradually add the 2 cups of water and 4 cups milk. bring to a boil. add the potatoes and let simmer until the potatoes are tender.. 30 minutes or so. add the sausage and the corn last. let simmer for a bit longer. the longer the soup cooks, the more flavor it will get out of the sausage.



mom used to make it all the time! great hearty soup!!

andyp's avatar
14 years ago
r1, link
andyp
nothing is wrong - what are you scared of?
i had some leftover mashed potatoes (potatoes, green onions, milk, garlic, salt, pepper) that i am having trouble dealing with due to my lack of microwave. they are sort of a trick to re-heat! so last night i decided to cling wrap a ball of it and throw it in a little double boiler that i fashioned out of the pan that i was warming my corn in, inverted the lid, placed potatoes, put another lid on top. worked beautifully!

Tonight i bought some Panko bread crumbs (japanese) and decided to make some mashed potato patties:

1 egg beaten in a bowl
some flour
some panko
seasonings.. whatever is around. i used some cayenne, oregano, garlic salt, white pepper.
olive oil

season your panko to taste.. take your potatoes in your hand and make a ball then flatten into a fairly thin patty.. otherwise you will have a chilly center - gross. bathe it in the beaten egg and coat it nicely. toss it in a bed of flour and again, cover it completely. make one more pass into your eggs then on to your crumbs. try to get it as covered as possible!

heat up your skillet with enough olive oil to coat the bottom of your pan, on high. cook your patty until it is brown and crispy! flip and repeat!




phi_'s avatar
14 years ago
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phi_
... and let the Earth be silent after ye.
I know I posted this elsewhere on ttf, but for the sake of recipes all in one place...

Fried Okra (I like okra.)

Ingredients:
Okra
Cornmeal
Vegetable oil (for frying)

Directions:
Cut the stems off the okra.
Chop up the okra into roughly 0.25" pieces.
Place okra in collander and rinse them off, but don't worry about draining until dry.
Put some cornmeal in a baggie, toss in the okra, shake.

Take your favorite cast-iron skillet (you are using cast-iron, right?) and put enough oil in it to coat the bottom of the pan. Heat until ready.

Toss in all the okra and let bottom cook for a few minutes until brown. Flip with spatula, cook until brown. Etc ...

When done, get the okra out and on paper towels. Sprinkle with salt. Eat.

YUM.
phi_'s avatar
14 years ago
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phi_
... and let the Earth be silent after ye.
I need to work out the recipe, but if someone wants to try it out first, let me know how it goes.

I was meaning to braise some cheap beef with cheap red wine, but when pouring the wine into the pan I just sort of zoned out and ended up basically boiling the beef in the wine. I shrugged it off and threw in some whole peppercorns and let it cook for a while.

After it was done, I sliced it thin and threw it in a mixed green salad. Tasted pretty good, though I remember it should have been cooked longer on lower heat, as it was still pretty tough.
 
14 years ago
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dbrown
ok, i haven't tried it yet but i'm curious. what is okra like in terms of eating and cooking? also i'm still working on my rice and lentils burrito recipe, will be posted once i've got it locked down.
phi_'s avatar
14 years ago
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phi_
... and let the Earth be silent after ye.
Crispy, gooey, delicious.

Okra is probably the best vegetable ever. Delicious on its own, and when added to soups/stews (like gumbo) it will also act as a thickener.
Étrangère's avatar
14 years ago
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Étrangère
I am not a robot...
Okra is absurdly stickey/gooey...it will probably freak you out the first time you make it, but if you can get past the weird look of the raw stuff, you will love the taste of the cooked stuff :D

@ andyp: don't worry, I just learned how, too. block quotes are just like italics, so like this:

< blockquote > blah blah blah
blah blah
...blah < /blockquote >

obviously you would get rid of the extra inside spaces
andyp's avatar
14 years ago
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andyp
nothing is wrong - what are you scared of?
I just got off of the gym and i'm hungry like a starved andyp.. i love cleaning out the fridge and seeing what i can make out of the leftovers... thus is born the:

The Exploding Manwich

toasted bread
2 sliced pepper jack cheese
a few jalapeño slices
some diced onions
butter
leftover bbq pulled pork
1 large egg

toast up your bread. butter it.. lay down the cheese, jalapeños, onions.. heat up the pulled pork. lay that down on top of the other stuff.. fry your egg over easy and finish off the sammich. i like to add some extra heat with sriracha sauce. be careful not to let the goods explode on you.. its not called the exploding manwich for nothing. :D

andyp's avatar
14 years ago
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andyp
nothing is wrong - what are you scared of?
Thought i'd share my mom's fried rice recipe. It's fantastic! quantities are sort of wishy washy on this one.. i kind of wing it.

Fried Rice
2 or 3 cups of your favorite rice
4 or 5 pieces bacon sliced into 1/4 inch pieces
3 eggs
little bit of milk
soy sauce
salt/pepper
2 green onion stalks
vegetable of some sort. Tonight i used 1/4 of a cucumber sliced very thin and quartered

In a pot, rinse your rice thoroughly with your hands until the water turns white. drain. cook the rice. after it is cooked all the way, add the cucumber to steam. meanwhile, cook your bacon alone until it is crispy. scramble your eggs along with a splash of milk and salt and pepper (add hot sauce here if you love it love it). pour in eggs right on top of the bacon. mess it around with whatever device you are using to stir with. make sure they get cooked a little bit. Add the rice and cucumber mixture to the pan with the bacon and eggs. turn the rice in and mix it well with the bacon and eggs. Add your chopped green onions. Splash soy sauce on the rice mixture until it is a light brown color. salt and pepper it until it is done!

you need a pretty big pan to do this!



bluet's avatar
14 years ago
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bluet
wow. i'm in love with rice right now, so i'll definitely try it, andyp :)
 
14 years ago
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dbrown
gonna try that tonight!
bluet's avatar
14 years ago
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bluet
> wow. i'm in love with rice right now, so i'll definitely try it, andyp :)

i cannot lie: http://omploader.org/vMTV1YQ

it's delicious! andyp <3
andyp's avatar
14 years ago
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andyp
nothing is wrong - what are you scared of?
haha! nice
bluet's avatar
14 years ago
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bluet
you were right about needing a big pan :) this is way too much for one person
andyp's avatar
14 years ago
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andyp
nothing is wrong - what are you scared of?
leftovers, baby!
bluet's avatar
14 years ago
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bluet
nah, i finished it. guess i'm not a person :o
 
14 years ago
r1, link
dbrown
made it, added yellow and orange peppers instead of cucumber. also used fake bacon.
great dinner, thanks ap!
bluet's avatar
14 years ago
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bluet
what's fake bacon?
asemisldkfj's avatar
14 years ago
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asemisldkfj
the law is no protection
made of soy protein or something probably.

I need to make something from this thread.
nestor's avatar
14 years ago
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nestor
nestor
textured vegetable protein (tvp)

we used it on camping trips
andyp's avatar
14 years ago
r2, link
andyp
nothing is wrong - what are you scared of?
making my first ever chili attempt! i wish i had some jalapeños in my house! :(

Andy's Chili (crockpot)

1 lb ground beef
1 medium onion, chopped
1/2 bell pepper (orange in my case)
5 medium tomatoes, chopped
3 garlic cloves
1 14oz can pinto beans
Cayenne, Chili powder, Cumin, one bay leaf, and Parsley
habanero tabasco sauce
lemon juice
tomato paste

chop every thing up! brown your beef before you crock pot it.. I cooked my chili for 4 hours on low then another 2 on high. this was more than enough.. just make sure your meat is cooked and you should be good! I also have a small can of garbonzo beans to add if it gets too soupy. Also thinking about adding some heavy cream or a roux later to thicken if needed. As far as spices go.. i sort of just sprinkled them in as i thought they should be.. i will add more later if it is needed.

edit: the chili did, indeed, come out a little soupy and thin.. so, to thicken, i added tomato paste. This stuff is awesome. i only used probably half of a can and it did the trick, as well as added a bunch of much needed flavor. Speaking of flavor, I also added a bit of lemon juice to waken it up a bit, as well as more chili powder and cumin. I am toying with adding some cinnamon also. For some reason in my mind it seems like cinnamon would go great in chili. maybe another day.

over all, the chili turned out excellent.. i'm very happy with it! now to get some buttered rice going and a movie!



nestor's avatar
14 years ago
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nestor
nestor
looking forward to it, I want to make a ton of chili this week
asemisldkfj's avatar
14 years ago
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asemisldkfj
the law is no protection
I just made a variation of the cheesy italian pasta bake! I made sauce with Pastene kitchen-ready tomatoes (1 can was not enough!). and mixed some mozzarella, ricotta, and parmesan cheese.
andyp's avatar
14 years ago
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andyp
nothing is wrong - what are you scared of?
chili turned out good.. i revised my recipe a tad. YUM
andyp's avatar
14 years ago
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andyp
nothing is wrong - what are you scared of?
god damn.. this is probably the best chili i've ever had.
nestor's avatar
14 years ago
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nestor
nestor
how much did it make? i want to make some tomorrow night for the week.
andyp's avatar
14 years ago
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andyp
nothing is wrong - what are you scared of?
hmm maybe like 5 or 6 bowls?

to make it last longer, i'd recommend eating it with a bunch of rice or maybe pasta.
lucas's avatar
14 years ago
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lucas
i ❤ demo
cornbread is the real chili-accompanying deal.
phi_'s avatar
14 years ago
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phi_
... and let the Earth be silent after ye.
Rice or pasta with chili? Wtf? NO!
asemisldkfj's avatar
14 years ago
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asemisldkfj
the law is no protection
yeah srsly.
andyp's avatar
14 years ago
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andyp
nothing is wrong - what are you scared of?
dude
phi_'s avatar
14 years ago
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phi_
... and let the Earth be silent after ye.
You have no say in this matter. You eat chili with pasta and rice.

PUT AWAY YOUR COOKING GEAR.
andyp's avatar
14 years ago
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andyp
nothing is wrong - what are you scared of?
dude
Étrangère's avatar
14 years ago
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Étrangère
I am not a robot...
I think phi_ wins this one
nestor's avatar
14 years ago
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nestor
nestor
MY CHILI IS COOKING WITH ALMOST 4 LBS OF GROUND BEEF

so what do I eat it with, pasta/rice/cornbread/raw potatoes/baguette?
andyp's avatar
14 years ago
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andyp
nothing is wrong - what are you scared of?
jesus

eat it with whatever makes you happy!
nestor's avatar
14 years ago
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nestor
nestor
haha I want the orthodox reply

but yeah, I majorly upscaled your recipe.
asemisldkfj's avatar
14 years ago
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asemisldkfj
the law is no protection
baguette!
phi_'s avatar
14 years ago
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phi_
... and let the Earth be silent after ye.
I use AB's recipe for chili ... damn good.

http://www.foodnetwork.com/recipes/alton-brow … index.html
nestor's avatar
14 years ago
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nestor
nestor
sounds good. mine is turning out great, rounding out hour 5. I have a TON of it.
nestor's avatar
14 years ago
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nestor
nestor
also I put some jalapeños in.
lucas's avatar
14 years ago
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lucas
i ❤ demo
i bought chili ingredients tonight. i'll post my recipe sometime soon.
nestor's avatar
14 years ago
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nestor
nestor
heh, doing some experimenting?
lucas's avatar
14 years ago
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lucas
i ❤ demo
nah, i'm doing the standard family recipe. i just don't remember it perfectly.
nestor's avatar
14 years ago
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nestor
nestor
I really enjoyed making chili tonight - thanks for the inspiration ap. Now I feel compelled to make more...
andyp's avatar
14 years ago
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andyp
nothing is wrong - what are you scared of?
more chili? god damn.. four pounds not enough? :P
andyp's avatar
13 years ago
r1, link
andyp
nothing is wrong - what are you scared of?
Hey! been a while since i've cooked anything notable.

This has been on my list all summer and I was finally inspired to try it while reading one of the many food blogs that I frequent. This is a tad more time intensive because you need to hunt down all the spices. I buy these spices in bulk at the health food store, but most grocery stores have the bulk grain/spice stations that you can stock up at.

I love curry a lot. It is probably my favorite food ever, and this recipe was excellent, yet a little different than the Thai curries that I am used to. This is more of a Sri Lankan curry. Enjoy!

Cashew Curry

1 can whole coconut milk
1 - 2 tablespoons curry powder*
1/2 teaspoon fine grain sea salt
1 green onion chopped
1 medium garlic clove, chopped
1/3 cup water
1 chicken breast cut into bite sized pieces
1 cup green beans, cut into 1-inch segments
1 1/2 cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped (optional)

*Curry powder
1/2 to 1 T dried red chiles
1T Fennel Seeds
1T Coriander Seeds
1T Cumin seeds
1/2t cardamom seeds
1 1/2T Turmeric
1t Cinnamon

Use whole seeds for spices. Toast lightly on a dry pan until smokey and fragrant. grind each spice in a coffee grinder or mortar and pestle. combine all the spices! curry powders are extremely versatile, feel free to customize the mix as you like. I found there to be a little bit too much Cumin for my liking in this particular recipe.

After the curry mix has been created, simply cook your chicken in a saucepan or regular deep pan. After the chicken is done, add the coconut milk and add the curry mix until it is at the desired strength. add the rest of your ingredients and cook until the vegetables are done. feel free to use different vegetables. this is the beauty of curry! make it vegetarian by replacing the chicken with some nice tofu! great with rice.



nestor's avatar
13 years ago
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nestor
nestor
made some AWESOME enchiladas tonight.
andyp's avatar
13 years ago
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andyp
nothing is wrong - what are you scared of?
nice. post the recipe!!
nestor's avatar
13 years ago
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nestor
nestor

Salsa
1 lb tomatoes
1 onion
3-5 cloves garlic (to taste)
1-2 jalapenos (to taste)
cumin, salt, lime juice to taste

Roast the vegetables for 15 minutes at 400, then blend and add the seasonings to taste.

Enchiladas
10-15 7" tortillas, less if you use larger ones
2-3 lb roast chicken
1-2 lb Monterey Jack cheese
2 cups chicken broth
olive oil
cumin (to taste)
1 onion
3-5 cloves garlic (to taste)1
1/2 cup flour

Carmelize chopped onion in large pan with olive oil. Add garlic and cumin when complete. Add flour, then pour on chicken broth slowly. Let it simmer and thicken to form a veloute. Add half your salsa and the chicken.

Put a layer of salsa in a baking pan, and start constructing the enchiladas. Put some of the chicken-veloute-salsa mix in a tortilla with some shredded Monterey Jack. When done, layer salsa over the enchiladas and put cheese on top. Bake for 20-30 minutes at 400 and SERVE

When I was done I had a lot of chicken mix leftover, om nom nom
Also this made some really spicy but watery salsa, you might want to use only 1 jalapeno and strain the tomatoes beforehand.

andyp's avatar
13 years ago
r1, link
andyp
nothing is wrong - what are you scared of?
had a cooking fest when i got home from work. all vegetarian!

Basic Hummus
1/4 cup tahini
2 garlic cloves
2 tbs olive oil
1/4 cup lemon juice
15oz can garbanzo beans drained and rinsed

throw all of this in a food processor and bam! hummus! tahini recipe is below.

Tahini

1 cup white sesame seeds
1/8 to 1/4 cup olive oil

Toast the sesame seeds lightly in a dry pan. just a few minutes and make sure the seeds are browned nicely. Grind them in the food processor with the olive oil until it reaches the consistency of a paste. thats it!



Decided to make some home made tomato sauce for the Gnocchi pasta i will be making soonish.

Tomato Sauce

1 carrot finely diced
1 stalk celery diced
1/2 medium onion diced
2T olive oil
2T fresh chopped Parsley
2 garlic cloves diced
1T oregano
1 28oz can peeled tomatoes with juice
1T tomato paste

heat oil in a large flat pan to medium heat. cook the carrots, celery, parsley, and onion for about 20 minutes or until the vegetables are soft and translucent if they dry before they get too soft, add a spalsh of water and cover immediately. add the chopped garlic and oregano and cook for about 30 seconds. cut up the tomatoes into the desired size. I like them not so chunky. add them and their juice to the vegetables. add the tomato paste and mix in well. simmer until desired thickness. if you like your sauce smoother, toss all of this into a blender or food processor.



And my soup of the week: curried zucchini soup! although i completely spaced at the store today and bought cucumbers instead of zucchini (doh!) it worked out fine using potatoes in place of them.

Curried Zucchini Soup

3T butter
1/4c flour
1 lb Zucchini sliced into 1 inch thick chunks. skin is OK
1 yellow onion quartered
2 cloves garlic quartered
3 cups chicken or veg broth
1 bay leaf
1 1/2T curry powder
1/8t cayenne
1/8t white pepper
salt/pepper
1c milk

bring broth to a boil in a large pot. add the zucchini, onion, garlic, all the spices, bay leaf and cook until all vegetables are soft about 30-40 minutes on a steady simmer. with a hand blender or food processor, puree all of the vegetables. If you are using a blender or processor, add some of the broth from the pot to facilitate the blending. transfer back into pot.

make a roux by melting butter and mixing in flour in a small pan. cook until brown and nutty smelling. add milk to the pot and then slowly add the roux until it is at the desired consistency. cook on low for another 15 minutes and serve it hot!

andyp's avatar
13 years ago
link
andyp
nothing is wrong - what are you scared of?
VEGGIE BURGERS MMMMMM

andyp's veggie burgers

15 oz can black beans, drained
small can (4oz?) chopped green chiles HOT
1 1/2c chopped medium yellow onion
2 garlic cloves chopped
olive oil
2 cups bread crumbs
2 cups portobello mushrooms
2 cups cooked rice
1/2 large bell pepper chopped
1t salt
1t white pepper
1t nutmeg
1 1/2t cayenne
Sriracha chili sauce (optional, it needed a kick in the pants)
some buns!

chop up onions, garlic, and pepper. fry in oil in a large pan with the green chiles until the veggies are soft and cooked through. cook rice and heat up buns. in a blender or food processor, blend 3/4 of the onion/pepper/garlic/green chile mixture with the mushrooms, rice, beans, bread crumbs, and spices until pastey setting aside the last quarter. after blended, salt and pepper and add more spices to taste.. remember its all veggie, so you wont have to worry about eating uncooked stuff :D. after it is done blending, transfer to a bowl and combine with the remaining 1/4 of the onion mixture. form into patties the size of your buns. be gentle with them, as they might be a little less grippy than their meaty cousins. I like to coat the patties in bread crumbs before frying them in a little oil on a pan. beware of using this recipe on a bbq because it will most likely fall apart. I hear that adding an egg to the mixture will increase the strength of the patty.

garnish with whatever you feel like you need to. Tonight i used some of the hummus in place of mayo/ketchup, which was a good move, along with some pepperjack and lettuce. yum!

 
13 years ago
link
dbrown
@ap: you have fed me for the next week, props!
asemisldkfj's avatar
13 years ago
link
asemisldkfj
the law is no protection
shiiiiit that veggie burger recipe sounds good.
phi_'s avatar
13 years ago
link
phi_
... and let the Earth be silent after ye.
I'm gonna be rooming up with some vegans soon, any recipe ideas (that haven't been previously mentioned)?
andyp's avatar
13 years ago
link
andyp
nothing is wrong - what are you scared of?
and damnit they are good!

i need to work on the whole stickiness factor with it though... the patties that I defrost are falling apart way too easily.. thinking of thawing all of the leftovers and combining an egg in it to try and strengthen the patties.

and vegans are soooo picky.. gah.
phi_'s avatar
13 years ago
link
phi_
... and let the Earth be silent after ye.
Picky? Just about animal products ... haha.
 
13 years ago
r2, link
dbrown
@ap: made the burgers last night, they were pretty good but a bit bland without the hot sauce. vegans wouldn't be able to eat that anyway because of the eggs and milk (probably) required for bread crumbs.

things i'll do differently next time are:
- cut the crumbs from 2c to 1c, it was a bit dry and difficult to form them, ended up adding olive oil to the mix to form them.
- mix the cayanne pepper in with the onion/garlic mix to cook it in
- make more veggies in the beginning and save more for adding at the end for texture!

tips for others:
- the blender i was using sucks and wouldn't mix it well so i used a smaller food processor and did it in 3 batches later mixing them together in a mixing bowl with a tool used to mash potatoes.
- use saran wrap and a small tupperware container, put saran wrap across the top of the empty tupperware and put the mix on top of the saran wrap, pushing it into the container, to form them evenly every time and already have them in saran wrap for storage!

overall a good recipe! thanks for the contribution.
i'll probably be trying the curried zucchini tonight
andyp's avatar
13 years ago
link
andyp
nothing is wrong - what are you scared of?
i made some more hummus the other day, this time using the remnants of the first batch that i had not finished, only adding a bunch of sundried tomatoes this time. Result was excellent.. the color is sexy and there are some chunks of the tomatoes that did not quite get blended. next up I am going to make a feta and artichoke heart hummus!
lucas's avatar
13 years ago
link
lucas
i ❤ demo
so i made the hummus, but i bought tahini instead of using toasted sesame seeds. i think 1/4 cup is way too much tahini.
lucas's avatar
13 years ago
link
lucas
i ❤ demo
i just looked online, and about.com has this recipe for hummus:

Ingredients:

* 1 16 oz can of chickpeas or garbanzo beans
* 1/4 cup liquid from can of chickpeas
* 3-5 tablespoons lemon juice (depending on taste)
* 1 1/2 tablespoons tahini
* 2 cloves garlic, crushed
* 1/2 teaspoon salt
* 2 tablespoons olive oil



maybe 1/4 cup of toasted sesame seeds works well, but 1/4 cup of tahini is ridiculous in my mouth. they also advise using some of the liquid from the can. i like this idea, because my hummus is extremely dry. i'll try some different ratios next time and post an update.
andyp's avatar
13 years ago
link
andyp
nothing is wrong - what are you scared of?
well the tahini is just toasted sesame seeds with olive oil. It seemed to turn out fine for me. maybe the pre-made stuff is more potent?
lucas's avatar
13 years ago
r1, link
lucas
i ❤ demo
from everything i've read, tahini is ground sesame seeds. it's a very fine paste.

i've never had hummus with whole sesame seeds in it, so when i read your recipe, i looked around for tahini and bought some. (i don't know how to grind sesame seeds.)
andyp's avatar
13 years ago
link
andyp
nothing is wrong - what are you scared of?
oh damn.. i totally forgot to add that part to the recipe! fuck!

Yeah you just toss them into the food processor with some olive oil until they are past-like.. I'm sorry! :o
lucas's avatar
13 years ago
link
lucas
i ❤ demo
oh, i didn't know that a food processor would be able to liquefy seeds. cool :)
andyp's avatar
13 years ago
link
andyp
nothing is wrong - what are you scared of?
it wont liquify them, at least mine were not liquified.. more like a gritty paste. then again my food processor is about to die.. i should invest in a super sexy one.
lucas's avatar
13 years ago
r1, link
lucas
i ❤ demo
imma make chili tomorrow. here's my own recipe (i've never made this exact variation before):

1 pound of browned ground beef with some onion
2 cans of tomato sauce
1 can of diced tomatoes
2 cans of chili beans
1 can of kidney beans, drained and rinsed
1 can of black beans, drained and rinsed
some chugwater chili
some brown sugar

put in pot. simmer for some hours.



real real precise science
lucas's avatar
13 years ago
r1, link
lucas
i ❤ demo
imma make some cornbread for the chili, too

(insert generic cornbread recipe here)
lucas's avatar
13 years ago
link
lucas
i ❤ demo
ok, so the hummus with intense tahini is growing on me. it's a slap in the face coming from store-bought hummus, also because i'm not a huge fan of sesame seeds. i think using a bit less, i'd be very happy. once i finish eating this batch, i'll post results of attempt #2.
andyp's avatar
13 years ago
link
andyp
nothing is wrong - what are you scared of?
throw some sun dried tomatoes in there
lucas's avatar
13 years ago
link
lucas
i ❤ demo
i don't have a food processor, and i don't think i can mash sun-dried tomatoes with my fork. :)
lucas's avatar
13 years ago
link
lucas
i ❤ demo
the chili has been on the stove since 9:30 a.m. it's pretty great. it was a bit spicier than i like, so i added some more brown sugar, which pushed the spiciness to the back of my mouth. with grated cheddar and saltines, it's a good comfort food. :)
andyp's avatar
13 years ago
link
andyp
nothing is wrong - what are you scared of?
nice i just finished off some chili.. loaded it with zucchini and corn :D
lucas's avatar
13 years ago
link
lucas
i ❤ demo
i think you like tomatoes and zucchini much more than me :)
andyp's avatar
13 years ago
link
andyp
nothing is wrong - what are you scared of?
more veggies = more better
lucas's avatar
13 years ago
link
lucas
i ❤ demo
for you
asemisldkfj's avatar
13 years ago
link
asemisldkfj
the law is no protection
made baked ziti and chocolate chip cookies last night for a potluck at work :). will post cookie recipe later (it's just the one on the back of the Nestle Toll House chocolate chips bag).
lucas's avatar
13 years ago
r3, link
lucas
i ❤ demo
i am making this presently. i hope the proportions are reasonable.

beef barley soup

bring 18 cups of water to a boil. add 6 beef bouillon cubes, 3 chicken cubes, 2 veggie cubes. (or if you have a bunch of knucklebones lying around, make 12 cups of beef stock.)

add a cup of rinsed pearl barley.

reduce to a simmer.

season to taste. (omit salt depending on the amount of salt and msg in the cubes.)

add an onion, chopped however you like.

if more veggies is more better for you, add veggies.

add 2 pounds of cooked steak, cut into cubes.

simmer for a while, covered.

add five potatoes, cooked and chopped however you like.

eat.
phi_'s avatar
13 years ago
link
phi_
... and let the Earth be silent after ye.
Ryan's Chocolate Chip Cookie recipe (that I seem to make on a weekly basis because everyone wants them).

2 ¼ C. bread flour
1 tsp. salt
1 tsp. baking soda
1 egg + 1 egg yolk
2 tbl. milk
2 sticks unsalted butter, melted
¼ C. sugar
1 ¼ C. dark brown sugar
1 ½ tsp. vanilla
2 C. chocolate chips


Whisk together the flour, salt, and baking soda in a mixing bowl.

Whisk together the eggs, milk, melted butter, sugar, dark brown sugar, and vanilla together in another mixing bowl until smooth.

Add the dry ingredients to the wet in three batches, whisking until no more dry ingredients remain.

Add the chocolate chips and mix in with a spatula.

Cover and chill for 3 hours.

Preheat over to 325 degrees.

Dish out six cookie-sized portions of the cookie dough onto a sheet pan and let bake for 15 – 18 minutes. Repeat until no cookie dough remains--I usually get about 24 cookies out of a batch ... 18 if there's a girl in the kitchen because they seem to eat all the dough.

Remember to pull out the cookies before they look done. In the words of the all-mighty A.B., “If it’s done in the pan, it will be over-done on the plate.”
phi_'s avatar
13 years ago
link
phi_
... and let the Earth be silent after ye.
I used A.B.'s Pineapple Upside Down Cake recipe for the cake I made ... here it is:


Ingredients

* 3/4 cup whole milk
* 1 cup coarse ground cornmeal
* 4 ounces unsalted butter
* 8 ounces dark brown sugar, approximately 1 cup
* 6 slices canned pineapple in heavy syrup
* 6 maraschino cherries
* 1/3 cup chopped pecans, toasted
* 3 tablespoons juice from canned pineapple
* 3 whole eggs
* 4 3/4 ounces all-purpose flour, approximately 1 cup
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 5 3/4 ounces sugar, approximately 3/4 cup
* 1/2 cup canola oil

Directions

Preheat oven to 350 degrees F.

In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.

Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.

Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.

In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.
kitty's avatar
13 years ago
link
kitty
never will
Zucchini and Parmesan Pasta

Ingredients:

1.5 lbs ground beef
14 oz. beef broth
14.5 oz Italian-style diced tomatoes
2.5 cups farfalle
2 cups zucchini
1 cup shredded Parmesan cheese

Directions:

1. Brown ground beef.
2. Mix together the broth, tomatoes, and pasta. Bring to a boil and reduce heat.
3. Cook uncovered for 15 minutes.
4. Add zucchini and cook for 5 more minutes.
5. Add beef and cheese.
6. :D
lucas's avatar
13 years ago
link
lucas
i ❤ demo
> imma make chili

this afternoon. i'm dying inside anticipating the lovin' i'll express
lucas's avatar
13 years ago
link
lucas
i ❤ demo
here's how i made beef barley soup yesterday (i made it up at the time):

1 lb. of sirloin, cut into cubes, browned, seasoned
2 large potatoes, cut into cubes, boiled just until tender
3 large carrots, chopped
1 large celery stock (a handful of branches), chopped
1 qt. beef broth)
1 qt. chicken broth)
1 qt. vegetable broth)
1 c. rinsed pearl barley
pepper to taste (omit salt--the broth should have enough in it already)

bring to a boil, then simmer for an hour.

---

it's somewhat different than my previous recipe. i was happy to use good organic broth instead of sketchy bouillon cubes.
lucas's avatar
13 years ago
link
lucas
i ❤ demo
i just heard about skillet apple pie on npr. <3 apple desserts

find it here in the list on the left
or a printable version (no photo) is here
Étrangère's avatar
13 years ago
link
Étrangère
I am not a robot...
Want to spruce up a boring pumpkin pie recipe? Add:

- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 1/8 tsp. nutmeg
- 1/8 tsp. allspice
lucas's avatar
13 years ago
link
lucas
i ❤ demo
YUM

?
Étrangère's avatar
13 years ago
link
Étrangère
I am not a robot...
Eh, I discovered I don't like pumpkin pie. But everyone else thought it was great.
lucas's avatar
13 years ago
link
lucas
i ❤ demo
i don't like it that much either
phi_'s avatar
13 years ago
r1, link
phi_
... and let the Earth be silent after ye.
phi's Red Velvet Cupcakes

INGREDIENTS:

1.75C Self-Rising Flour
0.25C Unsweetened Cocoa
1.50C Sugar
0.25C Unsalted Butter, softened
0.25C + 2T Vegetable Oil
2 Eggs, Large
1T Red Food Coloring
1t Vanilla Extract
1C Buttermilk
1t Distilled White Vinegar
0.25t Baking Soda


DIRECTIONS:

Preheat oven to 350F.
Line muffin tin(s) with 18 (approximate yield of recipe) paper or foil baking cups.

Sift flour + cocoa into small bowl.

In a stand mixer, beat the sugar, butter, and oil until smooth.
Add eggs 1 at a time, food coloring, and vanilla.

Add dry ingredients in 3 batches, alternating with 1/3C of the buttermilk (will be 2/3 total).

When mixed, create a shallow well in the center of the batter, add remaining 1/3C of buttermilk, vinegar, and baking soda and mix.

Pour into paper- or foil-lined tins and bake until done, around 20 minutes. Cool completely and frost.
Étrangère's avatar
13 years ago
link
Étrangère
I am not a robot...
oh shit, I've always wanted to make my own red velvet cupcakes! wish you'd included a cream cheese frosting recipe too, though. :(
nestor's avatar
13 years ago
link
nestor
nestor
i am hosting a dinner party for 12 in two weeks and would love some inspiration on a THEME

i have a friend who is a fantastic professional chef and so i'm getting his advice on the dishes.
phi_'s avatar
13 years ago
r1, link
phi_
... and let the Earth be silent after ye.
>oh shit, I've always wanted to make my own red velvet cupcakes!

PUT SOME SOUTH IN YO MOUTH!

>wish you'd included a cream cheese frosting recipe too, though. :(

http://www.epicurious.com/recipes/food/views/ … ing-104319

Pretty good, basic cream cheese frosting recipe. Enjoy. :p
Étrangère's avatar
13 years ago
r2, link
Étrangère
I am not a robot...
Thanks :D

Nestor, you should pick a country and roll with that
edit: if you choose India, I know of two ttfers who could drop some recipe knowledge on you!
nestor's avatar
13 years ago
link
nestor
nestor
i talked to a friend.. he recommended doing braised short ribs for the entree - very in season, and low margin of error - served with seasonal vegetables on the side, with a hearty soup to start
Étrangère's avatar
13 years ago
link
Étrangère
I am not a robot...
Yeah, that sounds pretty nice. I would attend that dinner party.
nny's avatar
12 years ago
link
nny
M̮͈̣̙̰̝̃̿̎̍ͬa͉̭̥͓ț̘ͯ̈́t̬̻͖̰̞͎ͤ̇ ̈̚J̹͎̿̾ȏ̞̫͈y̭̺ͭc̦̹̟̦̭̫͊̿ͩeͥ̌̾̓ͨ
I'd bring a box of wine to that dinner party. =P
phi_'s avatar
12 years ago
r1, link
phi_
... and let the Earth be silent after ye.
Tomorrow (Saturday) I'm gonna make AB's 40 Cloves of Garlic & Chicken ... not sure about sides, chime in if you have some ideas.


Sunday making the following for a late lunch/early dinner for the better half.

Black bean burgers (thinking of giving ap's a shot, sounds good)
Baked macaroni and cheese with broccoli and asparagus (baked into large-ish cupcake tins for nice plating)
Baked sweet potato fries.


Will post recipes if it turns out well.
Étrangère's avatar
12 years ago
link
Étrangère
I am not a robot...
you're so domestic sometimes <3
Chiken's avatar
12 years ago
link
Chiken
Don't Let Your Walls Down
baked sweet potato fries are the fucking shit. i would make them at least once a week while i was back in mt.
phi_'s avatar
12 years ago
link
phi_
... and let the Earth be silent after ye.
I like doing all this. I just never get to because I'm either broke or busy, so I take advantage of it when I can. :)
phi_'s avatar
12 years ago
link
phi_
... and let the Earth be silent after ye.
Here's the macaroni and cheese with asparagus and broccoli!

http://i4.photobucket.com/albums/y140/phi_/Mo … 00925-1316 .jpg


:D
nny's avatar
12 years ago
link
nny
M̮͈̣̙̰̝̃̿̎̍ͬa͉̭̥͓ț̘ͯ̈́t̬̻͖̰̞͎ͤ̇ ̈̚J̹͎̿̾ȏ̞̫͈y̭̺ͭc̦̹̟̦̭̫͊̿ͩeͥ̌̾̓ͨ
http://www.informationweek.com/galleries/show … =224202583 This is the datacenter I now have machines in =P
nny's avatar
12 years ago
r1, link
nny
M̮͈̣̙̰̝̃̿̎̍ͬa͉̭̥͓ț̘ͯ̈́t̬̻͖̰̞͎ͤ̇ ̈̚J̹͎̿̾ȏ̞̫͈y̭̺ͭc̦̹̟̦̭̫͊̿ͩeͥ̌̾̓ͨ
this post has been archived.
bluet's avatar
12 years ago
link
bluet
Do you roll the racks out into the walkway?
lucas's avatar
12 years ago
r3, link
lucas
i ❤ demo
why is this in the recipes thread?

define "have"

nasa let you put your personal servers into that cargo container?

--

http://www.youtube.com/watch?v=zRwPSFpLX8I

http://arstechnica.com/hardware/news/2007/10/ … ackbox.ars
nny's avatar
12 years ago
link
nny
M̮͈̣̙̰̝̃̿̎̍ͬa͉̭̥͓ț̘ͯ̈́t̬̻͖̰̞͎ͤ̇ ̈̚J̹͎̿̾ȏ̞̫͈y̭̺ͭc̦̹̟̦̭̫͊̿ͩeͥ̌̾̓ͨ
bluet yes, lucas nah they'd prolly shoot me if i did that.

meant to toss that in art on wires thread... i am a victim of tabbed browsing.
phi_'s avatar
12 years ago
link
phi_
... and let the Earth be silent after ye.
Dinner was a success. She squealed when she saw (and ate) the macaroni, loved the roasted sweet potatoes, and ap's black bean burgers were pretty good (though I ended up adding much, much more breadcrumbs to get it to thicken but that's a my bad).

I'll write down the actual recipes I used when I get back to my dorm.
Étrangère's avatar
12 years ago
link
Étrangère
I am not a robot...
> squealed
Étrangère's avatar
12 years ago
link
Étrangère
I am not a robot...
they are pretty cute, though
Étrangère's avatar
12 years ago
link
Étrangère
I am not a robot...
I made some really just god-awfully bland chicken and rice casserole tonight. I went to one of those sites where you type in the few ingredients you have, and they are supposed to come up with a yum recipe that you can make with those things.

I used this recipe, and already added a ton of my own spices before I happened across the plethora of comments saying how just insanely bland the recipe is. So then I added some more just to be safe and it was STILL bland. Holy damn, I don't know if I've ever experience a more difficult-to-salvage recipe. :o

Oh well. Next time I'll just make shit up. /o/
Étrangère's avatar
12 years ago
link
Étrangère
I am not a robot...
I think my warning sign should have been: "6 skinless, boneless chicken breast halves, cut into bite size pieces"

Who the shit cuts chicken for a casserole BEFORE cooking it? Wowza.
bsdlite's avatar
12 years ago
link
bsdlite
thinks darkness is his ally
> "Who the shit"

i lolled
bsdlite's avatar
12 years ago
link
bsdlite
thinks darkness is his ally
made simple black bean soup and stuffed poblano peppers on monday night. shit owned.
andyp's avatar
12 years ago
link
andyp
nothing is wrong - what are you scared of?
whats wrong with cutting up your chicken first bec? just looking at that recipe seems bland. no other spices or garlic/onion?!

i made a bento box for gf's first day of school. im such a good housewife.

it included a spicy imitation crab and avocado sushi roll, purple cabbage grapefruit and carrot salad with sesame ginger dressing, and even a rice ball panda. snickers for dessert.

im bringing in some spam to work tonight for some yummy spam musubi :D
lucas's avatar
12 years ago
link
lucas
i ❤ demo
cool.
Étrangère's avatar
12 years ago
link
Étrangère
I am not a robot...
bsdlite!

I like your spoons.
asemisldkfj's avatar
12 years ago
link
asemisldkfj
the law is no protection
let's see if I can remember my mom's banana bread recipe that is baking in my oven right now:

0.5 c. butter
1 c. sugar
2 eggs
1 c. bananas, mashed (~3)
2 c. flour
0.5 t. salt
1 t. baking soda

mix butter and sugar. beat in eggs. alternately add mashed bananas and dry ingredients and mix (start and end with dry). grease and flour loaf pan. bake at 350 degrees for ~45 minutes. eat!



cool, I don't think I know any other recipes by heart.
Étrangère's avatar
12 years ago
link
Étrangère
I am not a robot...
god I love banana bread. thanks for this
lucas's avatar
12 years ago
link
lucas
i ❤ demo
> skillet apple pie

i finally have a skillet that can go in the oven! maybe i'll make this tonight.

i'm doing the beef barley tonight.
phi_'s avatar
12 years ago
r1, link
phi_
... and let the Earth be silent after ye.
The dry:
1C. AP flour
1/2C. Rolled oats
2t. Baking Powder
2t. Cinnamon
1/2t. Salt
1 peeled, cored, and diced apple, I used a Granny Smith

The wet:
1/4C. Soft tofu, mixed smooth.
1/2C. Sugar
1/4C. Brown Sugar
1/2C. Vegetable oil
1/2C. Rice/soy/almond milk (any milk alternative should work fine, I think)

Preheat oven to 400F.

Whisk wet ingredients til smooth, combine dry ingredients together in a seperate bowl, fold the wet into the dry until integrated.

Dish batter into greased muffin tins, cook 10-15 minutes. Yield: 9-10 muffins.
lucas's avatar
12 years ago
link
lucas
i ❤ demo
have a name for it?
phi_'s avatar
12 years ago
link
phi_
... and let the Earth be silent after ye.
Cinnamon Apple Muffins?
lucas's avatar
12 years ago
link
lucas
i ❤ demo
ok

just a little confusing with the oats and tofu. i wondered about the overall effect
phi_'s avatar
12 years ago
link
phi_
... and let the Earth be silent after ye.
Ah, the overall effect is "quite delicious." But the muffins are pretty dense, not much, just enough to notice.
andyp's avatar
11 years ago
link
andyp
nothing is wrong - what are you scared of?
stumped?

http://www.whatthefuckshouldimakefordinner.com/index.php
nny's avatar
11 years ago
link
nny
M̮͈̣̙̰̝̃̿̎̍ͬa͉̭̥͓ț̘ͯ̈́t̬̻͖̰̞͎ͤ̇ ̈̚J̹͎̿̾ȏ̞̫͈y̭̺ͭc̦̹̟̦̭̫͊̿ͩeͥ̌̾̓ͨ
This is what I received as a tip first attempt:

Induce food coma with some fucking

Codfish Balls
phi_'s avatar
11 years ago
link
phi_
... and let the Earth be silent after ye.
3.5C unbleached bread flour
1.25t salt
1 packet active-dry yeast
1/3C + 1C tepid water
1/4t sugar


Best damn French bread ever.
Étrangère's avatar
11 years ago
link
Étrangère
I am not a robot...
thanks!
phi_'s avatar
11 years ago
link
phi_
... and let the Earth be silent after ye.
:D
Étrangère's avatar
11 years ago
link
Étrangère
I am not a robot...
now you just have to actually tell us how to make it.

:p
lucas's avatar
11 years ago
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lucas
i ❤ demo
standard bread procedures
phi_'s avatar
11 years ago
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phi_
... and let the Earth be silent after ye.
^^^
lucas's avatar
11 years ago
r1, link
lucas
i ❤ demo
unfortunately i don't know what those are :]
phi_'s avatar
11 years ago
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phi_
... and let the Earth be silent after ye.
hahaha, okay.

In a 2C measuring vessel, add the 1/3C tepid water, yeast, and sugar. Let sit about five minutes until it's foamy and all the yeast has dissolved.

In a mixing bowl add the flour and salt, add the yeast mixture and begin to mix slowly at first, then pour in the additional 1C water until the dough forms a ball, which may take less than the cup or more, just depends.

Let it sit for about 30-40 minutes, covered, in an ungreased workbowl.

Knead quickly until bread is smooth and blistered. It shouldn't stick to your hand unless you pinch the dough. I usually coat my hands in some olive oil for this step, just helps out.

Let rise, covered, again for a couple of hours or until the dough is about twice it's original volume.

Preheat your oven to around 425F (may be less or more, I don't remember off the top of my head, I'll look the recipe up when I get home and update this) and let it heat for half an hour to ensure the oven is fully heated up, not just the air.

Punch the dough down and form your loaves ... This recipe will make 2 long loaves, 2 9" rounds, or 3 short loaves. Your pick. Just be sure to cut the top of the dough with scissors or a sharp knife to whatever pattern you like ... I prefer the "tree" pattern, which involves a incision down the length of the dough and a few "branch" cuts from that.

Take a peel and spread some cornmeal on the bottom then load the loaves into your oven and cook until done, which is 200F internal temperature.
Étrangère's avatar
11 years ago
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Étrangère
I am not a robot...
Awesome! Thanks!