|
Post by cal ✩ on Aug 7, 2016 21:29:56 GMT -5
share some delicious recipes here
give me some ideas for baking stuff :0
|
|
|
Post by GhibliQueen on Aug 7, 2016 21:35:26 GMT -5
I'm actually headed off for bed, but if you remind me at some point tomorrow I will fetch my sister's cherry-and-white-chocolate-cookie recipe.
|
|
|
Post by cal ✩ on Aug 7, 2016 21:39:21 GMT -5
that sounds really good! sleep tight ! :0
|
|
|
Post by The Noble Dragon on Aug 7, 2016 21:40:50 GMT -5
I'm gonna give you some recipes my mom gave me.
First one: Creamy Mac N Cheese! So there's a story behind this one. My mom when she was in college, and her roommates wanted some mac n cheese but they were out of milk! Oh No! The store was closed and they couldn't go get any so somehow they came up with this.
Now my mom has always made Kraft Mac'n'cheese so i don't know how it'll work with other types but you make it the way the box says to make it except you put a huge spoonful of Mayonaise in when you put the milk in. Yuck Mayo??? You are probably thinking. Yeah it sounds gross but it makes the mac n cheese really creamy and tasty and if you want more cheese in it you can put shredded cheese in it and melt it in there so more cheese!
You can also use the Mayo to completely replace the milk if you want to/are out of milk but have a ton of mayo. That's how she did it in College.
Second One: The best Pancakes ever. My mom has made these for me since I was so smol. They are always the best and I still make them this way despite me being an adult who lives on my own.
She used to us Bisquick but has changed to Crusteez lately. Follow the directions on the package to make pancakes but instead of using all water replace it with milk. And then replace a small portion of that with your favorite coffee creamer. My favorite is French Vanilla but Pepermint mocha is delicious as well along with Girl Scout Cookies. This adds your fav flavor to it without too much hassle and makes the pancakes creamy and good. Also add sprinkles and food coloring for fun purple pancakes or green ones. And if you use Crusteez have fun licking the bowl afterwards bc there isn't any eggs in it as far as i'm concerned!
|
|
|
Post by cal ✩ on Aug 7, 2016 21:43:19 GMT -5
I'm gonna give you some recipes my mom gave me. First one: Creamy Mac N Cheese! So there's a story behind this one. My mom when she was in college, and her roommates wanted some mac n cheese but they were out of milk! Oh No! The store was closed and they couldn't go get any so somehow they came up with this. Now my mom has always made Kraft Mac'n'cheese so i don't know how it'll work with other types but you make it the way the box says to make it except you put a huge spoonful of Mayonaise in when you put the milk in. Yuck Mayo??? You are probably thinking. Yeah it sounds gross but it makes the mac n cheese really creamy and tasty and if you want more cheese in it you can put shredded cheese in it and melt it in there so more cheese! You can also use the Mayo to completely replace the milk if you want to/are out of milk but have a ton of mayo. That's how she did it in College. Second One: The best Pancakes ever. My mom has made these for me since I was so smol. They are always the best and I still make them this way despite me being an adult who lives on my own. She used to us Bisquick but has changed to Crusteez lately. Follow the directions on the package to make pancakes but instead of using all water replace it with milk. And then replace a small portion of that with your favorite coffee creamer. My favorite is French Vanilla but Pepermint mocha is delicious as well along with Girl Scout Cookies. This adds your fav flavor to it without too much hassle and makes the pancakes creamy and good. Also add sprinkles and food coloring for fun purple pancakes or green ones. And if you use Crusteez have fun licking the bowl afterwards bc there isn't any eggs in it as far as i'm concerned! those both sound really good! I'm gonna have to try the Mac and cheese one for sure !
|
|
|
Post by The Noble Dragon on Aug 7, 2016 21:46:15 GMT -5
It is! i had it a lot growing up.
I'm making Pistachio crusted chicken for dinner tonight. If that sounds like something you'd like i'll post the recipe for that as well.
|
|
|
Post by cal ✩ on Aug 7, 2016 21:57:51 GMT -5
that sounds interesting! i'm not too big on pistachios, but the rest of my family likes them! my mom makes a nice "grain soup" it's Quinoa, millet, barley, etc all boiled and put in a paprika based broth with a sausage added for flavour it's really good with some vinegar
|
|
|
|
Post by cal ✩ on Aug 7, 2016 22:14:03 GMT -5
yeah, go for it !
|
|
|
Post by Dawnwing on Aug 7, 2016 22:19:52 GMT -5
Here are some of my favorite dessert recipes that I make a lot (these temps are of course in Fahrenheit):
Monster Cookies
3 eggs
1 & 1/2 cup brown sugar
1 cup white sugar
1 tsp vanilla
2 tsp baking soda
1 stick butter
1 & 1/4 cup peanut butter
4 & 1/2 cups oatmeal
1 cup choc chips
1 cup M&Ms
Combine all ingredients. Bake at 350 degrees for 10-15 min.
Scotcheroos (basically peanut butter rice krispies with chocolate on top)
Combine in large pot over low heat:
1 cup light corn syrup
1 cup sugar
Bring to slight boil.
Stir in 1 cup creamy peanut butter.
After peanut butter melts, remove from heat.
Add 6 cups Rice Krispie cereal.
Press lightly in 9"x13" pan (sprayed with cooking spray). Let cool.
Combine 1 cup chocolate chips & 1 cup butterscotch chips.
Melt over low heat, stirring often. Spread over cooled bars.
S'More Bars
Cream:
1 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
Add:
2 eggs, one at a time
1 tsp vanilla extract
Gradually add:
1 tsp baking soda
1 tsp salt
2 & 1/4 cup flour
Stir in:
2 cups miniature marshmallows
3/4 cup chopped walnuts
1 & 1/2 cup semisweet choc chips
Spread into a greased 9"x13" pan.
Bake at 350 degrees for 22-25 minutes until golden brown. Cool & cut.
No-Bake Chocolate Cookies
In a medium saucepan, stir together:
2 cups sugar
6 Tbsp baking cocoa
1/2 cup milk
1 stick butter
Heat over medium heat, stirring. Let it come to a boil & boil 1 minute.
Turn off heat.
Stir in:
1/2 cup peanut butter
1 tsp vanilla
3 cups instant oatmeal
Stir well. Drop by spoonfuls onto waxed paper.
Chocolate Chip Cookies (this recipe is my favorite and everyone at work talks about how great they are)
Cream well:
1 cup shortening
1 stick butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
Add:
3 cups flour
1 tsp baking soda
12 oz chocolate chips
Bake at 325 degrees (check around 7 min).
(This is a "double" recipe - the original wasn't intended to be a batch of cookies, but rather to be one single large cookie in a standard pizza pan. This "double" recipe is a good amount for a batch of cookies. Also that's why I don't have an exact time, because the cook time for the pizza-cookie is slightly different from actual cookies.)
(I usually start checking them at around 7 minutes until they look no longer raw - and are starting to become golden-brown on the bottom. I also leave them on the pan for a few minutes unless the bottom is too done.)
|
|
|
Post by cal ✩ on Aug 7, 2016 22:23:20 GMT -5
I might try making some of those cookies for a work pot luck in a few weeks :0 those sound delicious (all of it sounds like stuff I would love to eat)
|
|
|
|
Post by cal ✩ on Aug 7, 2016 22:26:20 GMT -5
Okay, I'm remembering this off the top of my head... It's a cucumber dip I love to make. 1 package (8 ounces) of softened cream cheese Ranch dressing (I just wing it on the measuring) 1 teaspoon Worcester sauce 1 teaspoon salt 1/2 teaspoon pepper Parsley flakes (or fresh parsley, I just use dried flakes) Dried dill, (I presume you could use fresh dill) --blend that all together Dice up a peeled cucumber, and a dozen pimento stuffed green olives (the recipe I use suggests adding onion and red bell pepper, but I never add it) I hope that's easy to follow as its been a few months since I made it and I'm tired. why do all these recipes sound so good ahh I would probably add the onion and bell pepper instead of the olives, though, Because no one in my fam really eats olives
|
|
Bleak
FINAL SEMESTER, LET'S GOOOOOO
|
Post by Bleak on Aug 7, 2016 22:28:49 GMT -5
Okay, I'm remembering this off the top of my head... It's a cucumber dip I love to make. 1 package (8 ounces) of softened cream cheese Ranch dressing (I just wing it on the measuring) 1 teaspoon Worcester sauce 1 teaspoon salt 1/2 teaspoon pepper Parsley flakes (or fresh parsley, I just use dried flakes) Dried dill, (I presume you could use fresh dill) --blend that all together Dice up a peeled cucumber, and a dozen pimento stuffed green olives (the recipe I use suggests adding onion and red bell pepper, but I never add it) I hope that's easy to follow as its been a few months since I made it and I'm tired. why do all these recipes sound so good ahh I would probably add the onion and bell pepper instead of the olives, though, Because no one in my fam really eats olives It'll be tasty any way. (Funny, my family isn't big in bell peppers) I can't help but think I left something out...
|
|
|
Post by The Noble Dragon on Aug 7, 2016 23:21:36 GMT -5
Yo so that chicken I made was bomb so I'm gonna share that recipe with you!
Deamon's Amazing Pistachio Crusted Chicken
-1 cup crushed Pistachios (The original called for sliced but do you know how hard it is to slice a pistachio?) -1/2 cup Bread Crumbs (i use Panko but any will do) -2 Tablespoons Dijon Mistart -2 Tablespoons Olive oil -2 Tablespoons honey -Salt and pepper to taste -2 large Skinless, boneless Chicken breasts cut into 1" strips
Preheat Oven to 500F. Lightly coat baking sheet in cooking spray
Mix together Pistachios and breadcrumps in bowl. In a separate bowl, stir together Mustart, Olive Oil, hoey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat in pistachio mix. Put on cooking sheet.
Place cooking sheet in oven and turn oven down to 375F. Bake until chicken is no longer pink and coating is golden brown. 20 minutes works perfectly for me so it should be around then for you.
ENJOY. I tend to make a little more of the Dijon mix bc i run out quickly for all the chicken strips.
|
|
|
Post by cal ✩ on Aug 7, 2016 23:30:46 GMT -5
I am definitely GONNA try those even though I'm not a huge fan of pistachios they sound like high class chicken strips
|
|
|
Post by Deleted on Aug 7, 2016 23:42:00 GMT -5
I came in expecting mostly meat-y recipes and was going to burst in like "HERES ALL THESE AMAZING VEGETARIAN RECIPES WHOAAAA" but no. it's literally 90% vegetarian. my most interesting trait, torn to shreds. so instead here is how I season chicken;
season salt, garlic, onion, paprika, occasionally basil or something like that, pepper. it's really basic but my mom only ever used season salt so when i started cooking it my family was like "THIS IS LITERALLY FROM GOD PRAISE YOU PATIENCE" sooooo
i'm going to post vegan popcorn chicken next it was also a family favorite.. i need to find the recipe tho so gimme a minute
|
|
|
Post by Deleted on Aug 7, 2016 23:54:06 GMT -5
- 2 cups dried soy chunks (or tofu you drained and pressed, or whatever you want basically, i used teriyaki flavored tofu patty things last time that were meant for sandwiches but about to go bad so i just made them w this) - 3 cups vegetable broth (to soak the chunks of tofu/soy/whatever in for flavoring, plus to add flavoring to the coating later) - 2 cloves of garlic, mashed (i used fresh garlic in a jar instead, used about 1-2 tbsp) - 1 tsp salt (i always say salt is optional tho, you usually get enough from other food/drink/ingredients) - 1 inch cube of ginger, grated (i just used powdered stuff from the spice cabinet, didn't really measure it out just added what i felt like) - 1/2 cup flour - 3/4 cup vegetable broth (this is actually the same vegetable broth from above, you don't need it twice) - 1/2 cup cornstarch - 1 cup bread crumbs - 1 tbsp garlic powder (i added a lil more bc i'm a garlic fiend.....) - 1 tbsp lemon pepper (i replaced this with paprika, no idea if they're even vaguely related in taste i just decided to) - 1/2 tsp salt (again, optional, bleh) - for a dip if u want;; - 1 tbsp chopped fresh dill (all these "fresh" ingredients honestly just live ur life) - 1/3 cup sour cream (use soy sour cream to keep it vegan, or not, w/e floats your boat) - dash of salt and pepper, basically to taste?
instructions;;;; use a large bowl to combine soy chunks/whatever you're using, mashed garlic, ginger, 1 tsp salt, and fill the bowl with vegetable broth until it covers the soy chunks. Soak for about 20 minutes or until the chunks are soft, or honestly whatever you feel like i think i did like half that time, maybe just 20 mins, don't even remember mix together the half cup flour and three quarters cup vegetable broth from the soaking soy chunks/whatever and whisk until it's not lumpy preferably at all, then divide that between TWO BOWLS. kinda important once the chunks/whatever are done being soaked, gently squeeze the excess liquid from the them and coat them in one of the bowls of the flour mix transfer the chunks to a ziploc bag with half cup cornstarch. shake around in bag until coated, then transfer to the second bowl of flour mixture, coat, then transfer to another ziploc bag that has the garlic powder, bread crumbs, lemon pepper/paprike, and salt (optional). i also did season salt p sure... i use those spices i said for the chicken for EVERYTHING in reality....... fry the chunks/whatever in oil in batches, or all at once i guess if you have a big enough pan, until they're golden. you'll want to wear long sleeves bc you'll probably have to turn them around on their sides to get all the sides fried up place them on paper towels/napkins/rags/whatever to soak up some of the grease off them for the dip, it's recommended you use a food processor but honestly just do whatever you want. i've never made the dip bc i just eat them like that or use ketchup maybe??? yeah. they're amazing
|
|
|
Post by cal ✩ on Aug 7, 2016 23:54:58 GMT -5
I came in expecting mostly meat-y recipes and was going to burst in like "HERES ALL THESE AMAZING VEGETARIAN RECIPES WHOAAAA" but no. it's literally 90% vegetarian. my most interesting trait, torn to shreds. so instead here is how I season chicken; season salt, garlic, onion, paprika, occasionally basil or something like that, pepper. it's really basic but my mom only ever used season salt so when i started cooking it my family was like "THIS IS LITERALLY FROM GOD PRAISE YOU PATIENCE" sooooo i'm going to post vegan popcorn chicken next it was also a family favorite.. i need to find the recipe tho so gimme a minute I love how versatile chicken is dude
|
|
|
Post by cal ✩ on Aug 7, 2016 23:57:39 GMT -5
i dont have any measurements since it's all by eye/experimental, but here's a couple things i like to make in the morning if i don't have time to eat a real breakfast. both are in those lil single serving mugs you get with a magic bullet mini blender thing banana/peanut butter - almond milk (1/2 to 3/4 cups? idk. less = thicker) - 1 scoop vanilla whey - 1 frozen banana, sliced (must be frozen) - 1 spoonful of peanut butter ------------------------- chocolate/peanut butter - almond milk (1/2 to 3/4 cups) - 1 scoop chocolate whey - 2 spoonfuls of peanut butter - some honey - some vanilla extract 1) would regular milk or soy milk work ? 2 ) can you make these and put them in the fridge and have them say the next morning if you make it at night, or do they have to be consumed shortly after making them ?
|
|
|
Post by Deleted on Aug 8, 2016 0:00:07 GMT -5
The Noble Dragon COFFEE CREAMER IN THE PANCAKES. that literally sounds like heaven thank u for this
|
|
|
Post by cal ✩ on Aug 8, 2016 0:00:46 GMT -5
- 2 cups dried soy chunks (or tofu you drained and pressed, or whatever you want basically, i used teriyaki flavored tofu patty things last time that were meant for sandwiches but about to go bad so i just made them w this) - 3 cups vegetable broth (to soak the chunks of tofu/soy/whatever in for flavoring, plus to add flavoring to the coating later) - 2 cloves of garlic, mashed (i used fresh garlic in a jar instead, used about 1-2 tbsp) - 1 tsp salt (i always say salt is optional tho, you usually get enough from other food/drink/ingredients) - 1 inch cube of ginger, grated (i just used powdered stuff from the spice cabinet, didn't really measure it out just added what i felt like) - 1/2 cup flour - 3/4 cup vegetable broth (this is actually the same vegetable broth from above, you don't need it twice) - 1/2 cup cornstarch - 1 cup bread crumbs - 1 tbsp garlic powder (i added a lil more bc i'm a garlic fiend.....) - 1 tbsp lemon pepper (i replaced this with paprika, no idea if they're even vaguely related in taste i just decided to) - 1/2 tsp salt (again, optional, bleh) - for a dip if u want;; - 1 tbsp chopped fresh dill (all these "fresh" ingredients honestly just live ur life) - 1/3 cup sour cream (use soy sour cream to keep it vegan, or not, w/e floats your boat) - dash of salt and pepper, basically to taste? instructions;;;; use a large bowl to combine soy chunks/whatever you're using, mashed garlic, ginger, 1 tsp salt, and fill the bowl with vegetable broth until it covers the soy chunks. Soak for about 20 minutes or until the chunks are soft, or honestly whatever you feel like i think i did like half that time, maybe just 20 mins, don't even remember mix together the half cup flour and three quarters cup vegetable broth from the soaking soy chunks/whatever and whisk until it's not lumpy preferably at all, then divide that between TWO BOWLS. kinda important once the chunks/whatever are done being soaked, gently squeeze the excess liquid from the them and coat them in one of the bowls of the flour mix transfer the chunks to a ziploc bag with half cup cornstarch. shake around in bag until coated, then transfer to the second bowl of flour mixture, coat, then transfer to another ziploc bag that has the garlic powder, bread crumbs, lemon pepper/paprike, and salt (optional). i also did season salt p sure... i use those spices i said for the chicken for EVERYTHING in reality....... fry the chunks/whatever in oil in batches, or all at once i guess if you have a big enough pan, until they're golden. you'll want to wear long sleeves bc you'll probably have to turn them around on their sides to get all the sides fried up place them on paper towels/napkins/rags/whatever to soak up some of the grease off them for the dip, it's recommended you use a food processor but honestly just do whatever you want. i've never made the dip bc i just eat them like that or use ketchup maybe??? yeah. they're amazing I am absolutely making these for my vegan friend some day :0 thank you for this recipe !!
|
|
|
Post by The Noble Dragon on Aug 8, 2016 0:12:26 GMT -5
The Noble Dragon COFFEE CREAMER IN THE PANCAKES. that literally sounds like heaven thank u for this np ^^
|
|
|
Post by cal ✩ on Aug 8, 2016 0:14:00 GMT -5
thank you all for the recipes ! my phone is at 1% but I wanted to share this these recipes are gonna take me to flavourtown
|
|
|
Post by Deleted on Aug 8, 2016 1:32:05 GMT -5
my grandma and I both made a pesto spaghetti meal tonight... it was quite delicious
Do you ever use cookbooks? That's where we got our recipe from. They're very handy.
|
|
|