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I got this idea from a tv show that I watched on some food channel the other day. The point of this thread is for members to come and post some type of recipe that they want to try or they want to find. Other members will come and post their recipes for that particular type of food.
For instance, I want to make a recipe that involves chicken, but is easy to make. Another member, would come and post their recipe for italian marinate chicken.
I am looking for a good recipe for brownies from scratch... I don't want any of that "from the box" shit.
Hello all, I was wondering if anyone out there may have some good Japanese recipes that I could have, I need something besides the Japanese pizza I cook for a party I am having, I wanna kick things up a notch.
I am willing to take anything from appitizers to deserts, so please feel free to drop them here.
Thank you very much!
Best Brownies
INGREDIENTS:
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Let me know how they turn out! :)
****Request: Does anyone have a good recipe for a chicken or pork bake that is quick/easy prep and tastes yummy?****
INGREDIENTS:
2 large egg whites
1 large egg
8 cups fat-free beef broth
1/4 cup low-sodium soy sauce
2 tablespoons sugar
1 tablespoon grated peeled fresh ginger
8 ounces beef tenderloin, cut into 2x1/4 inch slices
1 1/2 cups (1-inch) sliced green onions
4 cups hot cooked soba (buckwheat noodles) or angel hair pasta (about 8 ounces uncooked)
2 cups fresh bean sprouts
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DIRECTIONS:
Beat egg whites and egg at medium speed of a mixer 1 minute; set aside.
Combine broth, soy sauce, sugar, and ginger in a large saucepan; bring to a boil. Reduce heat; add beef and onions, and simmer 1 minute. Add egg mixture without stirring; cook for 1 minute. Remove from heat, and gently stir. Place 1 cup of noodles in each of 4 large soup bowls, and add 2 cups of beef mixture and 1/2 cup sprouts.
Gecko, What type of bake are you looking for?
I use two kinds of bakes one is where I marinate my chicken in italian dressing for abotu and hour and then bake it in the oven at 350 degrees F for about 20 minutes or until the chicken is done.
Another type of bake that I use is where I take my pork/chicken and dip them in milk. I then lay them in breadcrumbs and make sure that everything is breaded. I then just pop them in the oven at 350 degrees F for about 20 minutes or until the chicken/pork is done. Instead of using milk you could spread mayo on the chicken/pork.
That's really interesting, and I may try that... Thanks!
In addition, how about something with a sauce or similar to a casserole? Heck, a casserole would be great! I'm open to new ideas, as my cooking is delicious, but limited in scope right now...
Thanks in advance!
Hi, this sounds REALLY GOOD, but I have a question about the ginger. I don't cook much and don't want to waste money on fresh ginger. I have a bottle of ground ginger. Can I substitute the grated fresh ginger with the ground ginger? And if so, since it's ground instead of grated, would I need to reduce the amount of ginger from a tablespoon to maybe, a half or quarter tablespoon?Quote:
Originally Posted by GekkoPixie
Thanks,
Delenn
I wouldn't think it would need to be reduced, considering you're probably using something weaker than the fresh ginger anyway. :) I'm all pins and needles hoping you'll try this! Please make sure to PM me and let me know how they are! :trying hard not to jump up and down: :)
Hi GekkoPixie, I have one last question (okay, maybe 2). I was wondering if you could maybe substitute Flank Steak for the Beef Tenderloin (it's just that Beef Tenderloin can be really, really expensive). Also, for the soy sauce, should it be light or dark?
And as for when I make this, it will probably be Thursday because that's when I will probably have the most time available to set aside for cooking. lol. I am really looking forward to trying this dish. I love Asian cuisine (mostly Chinese. There are TONS of Chinese restaurants in and around the area I live. Japanese is slowly climbing in the ranks, but never really took off around here, same thing with Korean/Vietnamese food) and am looking forward to an alternative to Chinese food.
BTW, thanks in advance for this recipe!
I don't see why not. I use pre-cubed stew meat from the local Wally World Superstore!Quote:
Originally Posted by SataiDelenn
Whichever you prefer. I like the low sodium light, myself.Quote:
Originally Posted by SataiDelenn
You're welcomed! Let me know how it comes out!Quote:
Originally Posted by SataiDelenn
:)
I have my own little request to put in. Does anyone have a recipe for a apple crisp? I've tried a couple of recipies myself but they all turned out weird. If anyone even finds a recipie online and just puts the link I'd be most grateful.
i would like a recipe for onion rings... i have a deeep frier.... but i cant find a good recipe that i can actually do, and then eat afterwards
APPLE CRISP
5 Granny Smith apples, peeled and sliced
1 C. brown Sugar, packed
3/4 C. quick or long cooking oats
3/4 C. flour
1 t. cinnamon
1 t. nutmeg
1/4 C. butter, softened
1/4 C. apple cider or juice
Preheat oven to 375F. Grease a 9" x 9" pan. Put half of the apples in pan. Blend together remaining ingredients, except juice. Crumble half the sugar mixture over the apples. Cover with remaining apples and sugar mixture. Pour juice over top. Bake 35 minutes.
Serve with your favorite Ice Cream. Enjoy!
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ONION RINGS
Ingredients
**************
8 Large Onions
1 1/2 cup All Purpose Flour
4 tbsp. Corn Meal
4 tbsp. Onion Powder
2 tsp. Salt
1 1/2 cup Milk
1 Large Egg
1/2 cup Water
1 tbsp. Orange Food Color
Combine flour, corn meal, onion powder, salt, milk, egg and water in a large mixing bowl and stir well and there are no lumps. Add food color if you prefer a nicer color to the finished batter. Slice the onions thick (about 1/2 inch). Use only the outer rings for best appearance and dip into batter. Drop coated rings into deep fryer and cook until golden brown. Drain on paper towels and serve. Hope you're hungry!
Will these help? I love giving out recipes! :)
Quote:
Originally Posted by GekkoPixie
Here is one I like:
1 cup of bread crumbs (perferably italian style)
1 package of dry ranch dressing
some boneless, skinless chicken breasts
Mix the dry, coat the chicken, bake in the oven at 350 till they are cooked.
Serve with my mashed potatoes and maybe a vegible or side salad.
There is one other I know:
1 bottle of French Dressing
1 package Onion soup mix
1 jar Apricot perserves
1 package chicken
Mix the dressing, soup mix and perserves, spread over the chicken, cook and enjoy.
Oh, shoot... I don't have a mixer. I hope that it's ok to beat them by hand since nothing says to beat the eggs until peaks form!!! And I knew I was forgetting something at the store.... lol, I forgot the beef broth. Guess it's back to the store for me. I also couldn't find buckwheat noodles, but I did find Udon (my favorite anyway) so I'm using that instead. As soon as I finish making the dish, I'll let you know how it turned out.Quote:
Originally Posted by GekkoPixie
Thanks again.
**** Edit: Ok. I made the dish and I'm eating it now. I really didn't realize it's a soup. lol. It's good, but a little too sweet for my taste. Next time, I will either need to add more soy sauce (about an 1/8th cup more, or I'll cut back on the sugar to 1 and 1/2 tablespoons instead of 2 tablespoons. Otherwise, it's very good. Also, I added baby corn - one can - and substituted 2 cups of asparagus instead of the bean sprouts - I just cooked the asparagus and baby corn at the same time the beef and onions were added - . Otherwise, it's very good. Thank you. *****
Hmm, I was wonderring if anyone knows how to make really good Omochi (those little rice balls you see in animes). I know you need sticky rice, but I want to know how to go about making them.
Also, if anyone knows any Japanese dishes along the lines of traditional New Years dishes (or other holidays), I'd love to try them.
I am extremely curious how on Earth you make eggnog. I want the recipe for eggnog, so when it goes off the shelves everywhere untill next year, I can still make it! >:D Of course, Kemps eggnog is the best. So if you find a recipe for something like that or any eggnog recipe, I would love to have that. Thanks. :)
Pocky is actually a bland but sweet breadstick style ... stick, coated with chocolate. I have not seen it in any stores, but then again I live in Maine. If it ain't from here, we ain't got it! lol Actually, I have a friend who somehow manages to always have a tin of it around, so I try to take advantage often since it is quite yummy! There are probably different flavors and whatnot, but that's the only style I've had. I did find some people who sell it:
AsianFoodGrocer.com
NextDayAnime.com
Jafopo.com
Mokkori.com
To name a few. Have fun, and ENJOY!!!
lol
:)
Sorry I haven't responded, I subscribe to the list and the new messages weren't popping up!
Hope these help!
EggnogAll liquids should be very cold. Refrigerate in advance.
- 6 eggs
- 1 cup + 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 3/4 cup brandy
- 1/3 cup dark rum (Captain Morgan for best flavor, but Myers is OK)
- 2 cups whipping cream
- 2 cups milk
Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla and nutmeg. Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk Chill before serving. Sprinkle individual servings with more nutmeg.
Makes about 2-1/2 quarts.
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Rice balls are called onigiri in Japanese.
Mochi is added to soup.
Onigiri
INGREDIENTS:PREPARATION:
- 4 cups steamed Japanese rice
- 1 tbsp white sesame seeds
- 2 sheets dried nori (seaweed)
- 1 slice of salmon
- Salt to taste
Salt the salmon slice for 30min. Grill or fry the salmon slice until edges are a little burned. After the salmon cools, flake it into small pieces and set aside. Cut nori seaweed into a medium rectangler shape. Put warm Japanese rice in a large bowl and mix in the salmon flakes and sesame seeds well. Wet your hands in water so that the rice won't stick. Put a pinch of salt on your hands and grab a half cup of warm rice. Form the rice into a round or a triangle shape, by pressing lightly with your both palms. Wrap the rice ball with a sheet of nori.
* You don't have to wrap a rice ball with nori if you prefer.
Makes 8 rice balls.
Ohagi Recipe
Ohagi are Japanese sweet rice balls
INGREDIENTS:PREPARATION:
- For Rice Balls:
- 1 cup glutious rice(mochi gome)
- 1/2 cup regular Japanese rice
- 1 1/3 cup water
- For Toppings:
- 1/4 lb. azuki beans
- 1/4 cup sugar
- salt to taste
- 3 tbsps black sesame
- 1 tbsp sugar
Wash azuki beans and put them in a pan. Fill the pan with water and bring to a boil. Drain azuki beans and again put them back in the pan. Add 2 cups of water in the pan and simmer in low heat for one hour.
Make steamed rice. Add sugar and a pinch of salt in azuki beans and simmer until the liquid is gone. Grind sesame in a mortar and add sugar. Mash hot steamed rice with wooden pestle. Make 12-16 rice balls. Cover rice balls either sweet bean paste or sweet sesame powder.
*Makes 4 servings
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Mochi
Japanese Sticky Rice Cakes
Mochi (sticky rice cake) is an important food in Japanese culture, and usually it's eaten during winter. For example, people decorate their houses with special mochi called kagamimochi and eat zoni (rice cake soup) during New Year's holidays.
Fresh mochi is soft, but it becomes hard soon. Prepacked mochi, which are flattened and cut into pieces or shaped into rounds are available at grocery stores. Mochi is easily to get mold, so it's best to cook soon.
Cooked mochi is very sticky, so be careful not to choke. Mochi can be grilled, fried, and simmered. Enjoy Japanese sticky rice cake!
Ingredients:
Preparation:
- 4 cups water
- 4 pieces mochi (rice cake)
- 4 pieces chicken thigh
- 1 small carrot
- 4 mushrooms
- 4 inches leek
- 1/4 pound chinese cabbage
- 1 tsp sugar
- 1 tbsp sake
- 2 tbsps soysauce
- Cut the chicken thigh into small pieces.
- Cut the carrot, leek, and mushrooms into thin slices.
- Put water, sugar, sake, and soysauce in a pan and bring to boil.
- Add chicken pieces and vegetable slices in the pan and simmer until softened.
- Meanwhile grill the rice cakes in the oven until softened.
- Add the grilled rice cakes in the soup.
- Stop the heat.
I'm looking for a really good Sushi recipe. Something genuine.
Thanks.
You wanted sushi, here ya go! lolBamboo mat (maki-su) - to make sushi rolls
Rice Paddle or large flat plastic spoon
Sushi roll filling ingredients:
The flavor of sushi rice varies somewhat with the seasons. In summer a little more vinegar is used. Adjust the flavor of the rice and sugar amount as you like.
Cook rice (I use a rice maker, because it comes out perfect every time)
If you don't have a rice maker try this or follow directions on your rice bag:
Use a heavy bottom medium size pot , add rice and water. Cover and heat over medium boil for 2 minutes, turn down the heat to medium and boil for 5 minutes. Reduce heat to very low and cook for 15 minutes or till water is absorbed. Turn off the heat and let stand on burner, with pot lid wrapped in a kitchen towel for 10-15 minutes.
Vinegar sushi dressing: Dissolve the sugar and salt in the vinegar over low heat. Force cool to room temperature by placing the bowl of ingredients in a bath of water and ice.
Toss the rice with a rice paddle by spreading a thin layer in a wide shallow plastic or wooden cutting board. Do not use any metal because the vinegar reacts with it causing a disturbing taste. Toss with horizontal, cutting strokes. While tossing, slightly sprinkle vinegar dressing over the rice. You may not have to use all the vinegar dressing. Don't add too much or it will get mushy. At the same time use a hand fan or paper to cool the rice. To keep the vinegar rice from drying out, place it in a container and cover it with a damp cloth. Vinegared rice should be eaten the same day it is made!
Place the dried gourd into a bowl of warm water to dehydrate (10-15 min.) Meanwhile remove the outer cucumber skin and seeds (by running your thumb down the middle). Slice the cucumber, gobo tempura and takuan (pickled radish) into rectangular strips. Place the cucumber strips in a bowl, lightly sprinkle with salt, squeeze and toss to distribute salt throughout. Once the gourd strips have softened, place into a sauce pan with 1/4 cup of water and 1/4 cup of soy sauce. Heat uncovered over medium heat till the gourd turns brown soaking up the liquid. Place all the strips of ingredients on a plate or cutting board.
Lay your bamboo mat on a cutting board with bamboo strips going horizontally from you. Toast the nori sheets by passing the shiny side over your stove burner (it will turn color - takes only a few seconds).
Place one sheet of nori on the bamboo mat. Spread 2-3 TBS of rice on 3/4 of the nori - leaving 1-2" with no rice at the ends. In the center of the spread rice place all the strips of the filling ingredients. Lift the bamboo mat and roll once to make a long sushi log - slightly squeeze along entire roll. Slightly lift the bamboo mat and roll again till you get to the end of the nori sheet. The roll should be nice and tight with ingredients directly in the center. Using a sharp knife slice the sushi log into 1 1/2" rolls, place flat on a plate. Serve with dipping sauce - soy sauce and wasabi.
California roll sushi recipe - A very easy sushi to make! Use strips of avocado, imitation crab and cucumbers for filling ingredients. Sushi rolls can be stuffed with just about anything - try different varieties.
Hmm, I actually went to a sushi bar in N.Y. and got to watch them make it right then and there. It's a really cool process. There are special kits you can buy to make you're own, too. The guy I saw used a bamboo placemat to make the rolls.
EDIT - Oh, and thanks for the recipes. ^_^
I also have a rice cooker so I'll use that. I just gotta go to the store and pick up some sticky rice.
Wow, this has been quiet for a while... Nobody needs recipes? It's almost Christmas!
alright I have a small request. Does anyone know how to make a cheesecake so that it doesn't crack in the middle or get all mushy in the middle. I've been trying to perfect my cheesecake but nothing seems to be working...
Bit late on the scene to be of use, but...Quote:
Originally Posted by SataiDelenn
Root ginger is actually cheaper than ground ginger, at least in the UK. Also, it's usually sold loose, so you can break off only the amount you need, where as with ground ginger you're commited to a jar of a certain size. They do not taste the same, and I would never substitute one for the other. Ground ginger is more for cookies and dessert falvourings (although some savoury recipes call for it).
Tips for Baking CheesecakesQuote:
Originally Posted by hypa
With relatively few ingredients, turning out a lovely cheesecake doesn't take much time or trouble. But until you've made a few, producing a perfectly formed example can pose a challenge.
Here's what to do after the cheesecake is baked:
- If you bake cheesecakes often, you'll benefit from using a professional cheesecake pan.
- Mix for the time and speed given in a recipe. Overbeating, including mixing at too high a speed, incorporates too much air, which can make a cheesecake collapse.
- Many recipes have you add moisture during baking to help keep a cheesecake from cracking. To do this, place a shallow pan of hot water on the bottom oven rack during baking.
- Recipe directions may also warn you to not "peek" at a cheesecake until it nears the end of baking. Cheesecakes can crack from a sudden shock of cold air.
- Cheesecakes are baked at lower temperatures than regular cakes to keep them from shrinking.
- How can you tell if cheesecake is done? Either touch the top lightly or gently shake the pan. The center may be just firm to your touch or jiggle slightly, but it will set during chilling.
- Poking the tip of a knife in the cheesecake to test doneness isn't advised because the hole could cause it to crack.
Source: Betty Crocker, TM of General Mills, Inc.
- Let the cheesecake cool at room temperature for 30 minutes or as directed in the recipe before you put it in the fridge.
- Refrigerate it uncovered for 2 to 3 hours or until chilled before you serve it. If you cover the warm cheesecake right away, moisture may condense and drip onto the cheesecake top.
- After chilling, cover the cheesecake so that it doesn't dry out or pick up odors from other foods, and keep it in the fridge.
- Run a metal spatula along the side to loosen it from the pan; do this after baking and after refrigerating. Otherwise, the cheesecake could pull away from the crust as it cools.
- To cut, first dip the knife into water, and clean it off after every cut. Or use a piece of dental floss! Holding a length of dental floss taut between your hands, pull the floss down through the cheesecake, making a clean cut.
Chocolate Chip Cheesecake
2 (3-oz) packages of cream cheese, softened
1 (14-oz.) can Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract
1 cup mini-chocolate chips
1 teaspoon flour
1 (6-oz.) Ready Crust Chocolate Pie Crust
Chocolate Glaze (recipe follows)
Chocolate Curls (optional)
Preheat oven to 350°. With mixer, beat cheese until fluffy, gradually beat in sweetened condensed milk until smooth. Add egg, vanilla; mix well.
Toss chips with flour; stir into cheese mixture. Pour into crust.
Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze and curls. Serve chilled. Refrigerate leftovers.
Chocolate Glaze: Melt 1/2 cup mini-chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over pie.
Tip: To prevent chocolate chips from floating down to bottom of pie add chips after baking cheesecake for a short period. Remove cheesecake from oven after 5 - 10 minutes, sprinkle chocolate chips over the pie and then continue to bake for remaining baking time. Be careful when handling cheesecake, pie pan will be very hot.
Toasted Almond CheesecakeCrust:
Serves 12
3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted & chop fine
1/4 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted
Filling:
24 ounces cream cheese, softened
14 oz can condensed milk
3 eggs
1 tsp. almond extract
Almond Topping:
1/2 cup sliced almonds, toasted
Preheat oven to 425.
Combine graham crumbs, nuts, sugar, and butter, press firmly on bottom of 9-inch springform pan.
In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed
milk until smooth. Add eggs and extract. Pour into pan.
Bake at 325 for one hour. Turn off oven and leave inside for 1 hour. Do not open oven door!!
Top with toasted almonds and chill overnight.
New York Cheesecake
14 servings
1 cup Graham Cracker crumbs
3 tablespoons sugar
3 tablespoons butter or margarine, melted
5 packages (8 oz each) Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
3 eggs
1 cup sour cream
1 can (21 oz) cherry pie filling
Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F for 10 minutes.
Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust.
Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run a small knife around the rim of the pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with Cherry pie filling.
Other serving suggestions:
1. Cut up fresh strawberries and arrange them on each slice of cheesecake, then glaze with Strawberry Preserve
2. Using a milk or dark chocolate bar (Ghiradelli works well,) shave off chocolate curls, using a knife. Arrange them on top of each slice of cheesecake.
Tips: To cut perfect cheesecake slices, use a wet knife.
White Chocolate Cheesecake
12 servings1 cup shortbread cookie crumbs
3 Tbs. finely chopped slivered almonds, toasted
1/4 cup butter, melted
2 Pkg. cream cheese (8 oz), softened
1 Pkg. (6 oz) white chocolate baking bar, (melted and cooled)
2/3 cup sugar
3 eggs
2/3 cup sour cream
1 tsp. vanilla
In a small mixing bowl, combine cookie crumbs and almonds. Stir in melted butter. Press onto bottom of 9-inch springform or cheesecake pan.
In a large bowl, beat cream cheese and cooled white chocolate baking bar until combined.
Beat in sugar until fluffy. Add eggs, sour cream and vanilla; beat on low speed till just combined. Pour over prepared crust. Bake in a 350 degree F oven for about 45 minutes or until center appears almost set.
Cool on wire rack for 15 minutes. Loosen cake from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Refrigerate for at least 4 hours.
Other serving suggestions:
1. After slicing cheesecake, top with Raspberry sauce. Serve with whip cream.
2. Cut up fresh strawberries and arrange them on each slice of cheesecake, then glaze with Strawberry Preserve.
3. Using a milk or dark chocolate bar (Ghiradelli works well,) shave off chocolate curls, using a knife. Arrange them on top of each slice of cheesecake.
Tips:
1. To cut perfect cheesecake slices, use a wet knife.
2. A white chocolate baking bar is unsweetened, pure chocolate with no sugar or flavorings added.
3. If you use the shortbread recipe, omit the glaze and the raspberry jam. Follow the directions for the rest of the recipe. After cookies have cooled, crumble enough cookies in a ziplock back to make 1 cup.
You didn't specify *what kind* of cheesecake, so I picked a few that were yummy... If you would like a different one, or any other kind of yummy desserts, let me know! :D
Lol, thanks, but I already had a jar of ginger I'd bought before because when I do cook I like to experiment so I figured I'd probably need a jar of ginger eventually. I live in the U.S. and depending on the fruit or vegetable (or herb or spice) fresh is generally more expensive than boxed/tinned/jarred/bottled, etc. and since I don't cook much if I buy fresh anything it tends to be too much since it's just me. So, I don't tend to do fresh anything unless it's in EXTREMELY small quantities because it'll generally rot/go bad before I have a chance to use it. That's why when I buy eggs I tend to use a couple immediately for whatever I need (recipies/scrambled for breakfast or dinner/ or whatever) and then I hard boil the rest so that they'll keep a little longer. That's why I wanted to know if I could substitute bottled for fresh. Fresh would have been too big a quantity and would have spoiled before I ever had a chance to use it for anything other then the Japanese Beef with Noodles dish. Hell, I've got bottled powdered garlic, course ground garlic, peppercorns (both ground and whole), powdered onion, chopped basil, thyme, tarragon, crushed chili pepper, ground mustard, cumin, corriander, etc., etc. lolQuote:
Originally Posted by Demona
Oh, and can someone tell me what the heck is up with these snowflakes? They are getting REALLY annoying! I don't like looking out my window and seeing snow and ice! I really don't want to see it falling across my computer screen! lol
Oh, and before I forget, does anyone have a REALLY GREAT Crepe recipie? I don't need a recipie for the filling, just for the pancake thingy. I used to have a recipie and was a master at getting them really really thin without breaking, but I haven't made them in a few years and lost the recipie I had (because I did it by memory and never wrote it down! Dummy me!!!). Please help! Thanks!
Sorry I took so long, my User CP wasn't notifying me of posts! :( But I'll be more diligent... Again...
Basic Crepes:
3 eggs separated
3/4 C. flour
1 C. milk
2 T. oil
1 t. sugar
1/8 t. salt
Beat egg whites until stiff, set aside. In a bowl, combine flour, egg yolks, milk, oil, sugar and salt. Beat with a mixer until blended. Fold in egg whites.
Heat a lightly greased 6 inch skillet. Spoon in 2 T. of batter, lift and tilt pan to spread batter. Return to heat, brown on one side. Repeat with remaining batter to make 20 crepes.
I was wondering if I could have two recipes actually for a good friend of mine.
I was wondering if someone had a recipe for home-made vege lasagna and home-made meat lasagna. You know, from scratch. :p
Thanks.
Also, my friend is having a hard time losing weight, and I was wondering if you can think of any recipes and as many recipes as you can think of to post as well. The more, the better. My friend wants a better variety then just soup, and sandwhiches, and veges, and fruit. There has to be more than that.
Thank you.
:)
Sorry Alex, I dont have any recipes on lasagna as I dont cook them.Quote:
Originally Posted by Swordsplay
As for diet food, there are plenty of coockery books avaialble on "low-fat" recipes. They are not expensive. You will be amazed on the viriety you can eat and still diet.
Have fun and keep safe,
Yuna