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 Posted: Mon Jan 06, 2014 9:20 am
If there's any subject that gets me fired up, it's food. We all need to eat to live, but food is more than just basic; food can be jaw-droppingly amazing.
Share with us fun recipes you find, or ones you know, and let's get the taste buds flowing!
Feel free to post pictures of great looking meals you have had while dinning out as well.
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Posted: Mon Jan 06, 2014 1:00 pm
My favourite thing in the world is rice - however, I don't have anything really complex to say beyond some advice when cooking it (my mother is Filipino, so back at home I would eat rice almost every single day). I also brought my *contraband, illegal* rice cooker to residence in University (BECAUSE I NEED MY RICE).
So I don't really have any recipes, but here's some cool tips!
-personally, I prefer a rice cooker, mostly because there is about three or four of them in my house, plus one in my rez, and then one in the trailer for camping. They're made for cooking rice, so it makes the job a lot simpler.
-rinsing rice with your hands (I usually use Jasmine rice) and then draining the water is a good idea, because if you manually rinse your rice in water, you'll notice that the water begins to turn into a milky white colour, which is the excess starch. Drain it!
You can repeat the previous step several times, until satisfied.
Also, different types of rice require different levels of water; white rice needs less than brown. More water means softer, stickier rice, usually meant for stir-fry (as I learned after measuring the wrong amount of water, and trying to figure out what to do with this softer, stickier rice).
Leaving rice to sit longer, once it's done cooking (with a lid to seal in the steam) will also make the rice fluffier and more tender (which is good!) because the moisture will distribute itself for a more uniform texture throughout the pot.
Well, that's it! Sorry if this is a little too simple for this thread, but I like my Jasmine rice to be perfect, plus most of this is just off of the top of my head~ enjoy!
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Posted: Mon Jan 06, 2014 2:30 pm
✿ ✿ ✿
I love cooking and baking and, well, I just love being in the kitchen and experimenting with recipes.
My birthday is coming up in less than two weeks and I'm going to make my first attempt at rosewater cupcakes with rosewater butter-cream.
If they turn out well, I'll share the recipe and some photos! I'm a huge sweets lover.
✿ ✿ ✿
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Posted: Mon Jan 06, 2014 7:27 pm
Living on campus, I rarely have the opportunity to actually cook anything worth boasting about. But when I'm home for breaks and holidays, I enjoy baking and putting together all of the deserts for the big dinners. Brownies and cheesecake are among my utmost favorites and my goal is to make every possible variation under the sun. My next project is from my Windows 8 app where I get a lot of my ideas. It consists of dried cherries and a generous amount of dark chocolate~
Update: completed! Will upload and post photos ... eventually emotion_drool
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Posted: Thu Jan 16, 2014 8:54 am
I have a few that my mom and dad taught me. I do pretty much most of the cooking but be warned it'll probably get you fat. I'm lucky enough to have a good metabolism. emotion_omnomnom I'll only share if interested. ;P I make some awesome brownies loaded with chocolate and nuts, some bomb milk shakes. this is my own thing not anything I picked up from anyone. As for food food I can cook a lot from pasta to roast and fried foods. I'll gladly give out recipes and directions. Something thats fun to make and eat for me would be bake mac n cheese. I'll share it with and you don't even have to ask. Just tell me if you used it and how it turned out for you. Okay...I have to say its costly but good on average it'll cost about 35-45$ lets cross our fingers and hope that the cheese is on sale. The cheese is the cause for the cost but you can't have mac n cheese without cheese.;P 2 boxes of elbow macaroni (its ok to substitute) 2 cans of carnation milk 1 big pack of shredded cheese, preferably cheddar or a cheddar mix 4 blocks of cheese (I usually use a mixture of cheddar, mozzarella and other cheese but use what you like) 1 cream cheese whipped, the big one (you can get regular but whipped is easier to work with) 2 jumbo eggs 3 tbs salt 2 tbs black or white pepper (I prefer black but my mom likes white.-.) This is usually what I bake this in so something around this size if not a circular dish that is oven safe is good too but make sure it has depth to it.  First thing your going to do is ready a pot of water and add a tbs of salt, set on the stove with a high flame and let come to a boil before adding in the macaroni. Preheat your oven to 400 (nice and hot) 3nodding Once you add the macaroni turn the fire down a bit occasionally stirring and checking the noodles to see if there done. Strain the noodles of all water in a colender/strainer. set in the sink and let warm water run on them so they don't stick together, while the water is running turn the noodles with a spoon evenly cooling them. you can add spread or butter to them to help. I like to use a blender cause it makes it a lot easier on my hands. Your going to crack the 2 eggs in a bowl and beat them, empty out the two cans of carnation milk into the eggs and mix them together, add 2 tbs salt and 2 tbs pepper and now the fun part. scoop out every bit of the cream cheese into a blender or food processor if you don't have either you can mix by hand. pour a little bit of the milk/egg mixture in and blend until it comes to a creamy liquid. once its mixed up a bit add the shredded cheese again get to mixing and once thats mixed up add the rest of the mixture and blend until it looks well blended. Now here comes the pain (this can be avoided if you can find pre-cut cheese) you now cut the cheese as evenly as possible. Now get your pan/dish ready by spraying with cooking spray or coating with some spread. add some noodles and make sure it covers the bottom of the pan/dish evenly then you lay out the cheese over the noodles and then another layer of noodles and cheese. repeat that step until its filled up almost to the top but leave some space. now pour the mixture of egg,milk,cream cheese and cheese over the pan/dish evenly. let sit for a minute and then you put the pan/dish into the oven. It takes about 40-45 minutes.
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Posted: Sun Jan 19, 2014 12:25 am
Lyonel Noale (my mother is Filipino, so back at home I would eat rice almost every single day). So is mine~ I miss her chicken adobo so badly, its one of the first things I ask her to make for me when I get home. Cooking is one of the only things I have some measure of natural talent at, or I guess a 'passion for' if youre one of those people that dont subscribe to the existence of natural talents. I enjoy making up menus, preparing x course meals for dinner parties, holidays, or events. I told a friend of mine thats really into the history of the Titanic that Id recreate their 'final menu' for her if e got enough people together to have a small party and justify me cooking all of that stuff heh There are several recipes that people ask me to make again and again which I'll share here - hopefully I'll be able to engage some of you in conversation about food related things~ http://www.foodnetwork.com/recipes/tyler-florence/bourbon-peach-cobbler-recipe/index.htmlhttp://www.foodnetwork.com/recipes/tyler-florence/chicken-and-dumplings-recipe2/index.htmlOh! and incase anyone likes to glance at food pictures and things randomly this is a website I look at to get ideas for things (its updated daily) http://www.tastespotting.com/
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Posted: Sun Jan 19, 2014 7:44 am
Duo-chan_in_wonderland Lyonel Noale (my mother is Filipino, so back at home I would eat rice almost every single day). So is mine~ I miss her chicken adobo so badly, its one of the first things I ask her to make for me when I get home. Cooking is one of the only things I have some measure of natural talent at, or I guess a 'passion for' if youre one of those people that dont subscribe to the existence of natural talents. I enjoy making up menus, preparing x course meals for dinner parties, holidays, or events. I told a friend of mine thats really into the history of the Titanic that Id recreate their 'final menu' for her if e got enough people together to have a small party and justify me cooking all of that stuff heh There are several recipes that people ask me to make again and again which I'll share here - hopefully I'll be able to engage some of you in conversation about food related things~ http://www.foodnetwork.com/recipes/tyler-florence/bourbon-peach-cobbler-recipe/index.htmlhttp://www.foodnetwork.com/recipes/tyler-florence/chicken-and-dumplings-recipe2/index.htmlOh! and incase anyone likes to glance at food pictures and things randomly this is a website I look at to get ideas for things (its updated daily) http://www.tastespotting.com/Ah now I really miss my mom's springrolls crying she always made the best spring rolls ever but I never really got her recipe stare Aw, now I miss home... ah well. More cafeteria food for me...
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Posted: Sun Jan 19, 2014 8:25 am
Lyonel Noale Ah now I really miss my mom's springrolls crying she always made the best spring rolls ever but I never really got her recipe stare Aw, now I miss home... ah well. More cafeteria food for me... She makes the BEST sweet sticky rice - its soooooooo goooooooood I kind of have the recipe but its not the same. I miss it too, only.... 6 more months till I get to go home rolleyes
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Posted: Wed Feb 19, 2014 7:57 pm
Fellow food-lovers? I may of just found my people! For now, I'll give a link to the shortbread recipe I use! I use my hands, as I find the dough just balls up around the electric blender I have. Also, it makes my hands feel soft and is very therapeutic. If you decide to do things this way, make sure you cut your nails, and that if you're wearing nail polish it won't chip while you're working! Dough under the nails feels gross, and no one really wants nail polish in their cookies. Here's the result of my first time using this recipe. These are Shugo Chara themed. To get the different colours I just divided the dough into four sections and coloured it before putting it in the fridge to cool. I dyed each section about 2-3 shades darker than I wanted it to be when it was done, since the colour will lighten when baked.
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Posted: Thu Feb 20, 2014 6:17 am
This is a very special recipe for me. It really helped me in started to eat healthier.
I was skeptical at first to make it but when I tasted it after it was done, wow did I ever go crazy for it.
This is a Brownie Recipe...but the main ingredient....wait for it....wait for it.
IS CHICKPEAS biggrin
I know your probably thinking omg...you have got to be joking me. Well, I'm not. I started making this recipe after I thought that I was starting to eat too many sweets. I didn't gain any weight but I felt sluggish a lot and I knew it wasn't a healthy habit.
RECIPE:
Ingredients
Cooking Spray
1 can (15 oz) chickpeas, rinsed and drained
1/2 cup all natural almond butter or peanut butter
1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
sea salt, for sprinkling
Instructions
Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.
In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it’s up to you. Note: Batter will be thick and super delicious, so you could actually just eat it on it’s own!
Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.) Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondies.
Notes
Adding an egg to the batter will make it more cake-like, but not vegan.
You can use your favorite nut butter, just make sure it’s all natural.
Feel free to add in other things according to your dietary needs like nuts, dried fruit, or other types of chocolate.
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Posted: Fri Feb 28, 2014 12:54 pm
Hiya this is something me and my mom make during spring/summer times.
It's just a typical potato salad... sweatdrop We don't use any type of measurements I don't know
why I guess we're just so used to making it, but I'll do my best at typing a recipe! whee
Ingredients
6 whole potatoes (we use Idaho but do whatever you'd like) 3nodding
Pickled relish (we use Mt. Olive but do whatever you'd like) 3nodding
Mayo (not so healthy and we use Hellmann's or Kraft) xd
Yellow Mustard (we use French's but do whatever you'd like) 3nodding
4-5 boiled Eggies (*shrugs* any eggs I guess I don't remember) xp
1 whole white/yellow onion (*shrugs* size of a fist I guess) xd
Instructions
...ahhhhhh~ We don't usually use measuring cups/spoons we use normal spoons...I know it's weird. sweatdrop
Here is a thing to help when I'm talking about spoons! Spoons!
I place the potatoes into the microwave for about 6mins but do whatever time is best, check if they are soft by
poking them with something like a bamboo stick or a fork. If it's hard to get the stick in there then they're
probably not readies. emotion_yatta Boil the eggies in a pan or something, gotta have nice hard boiled eggies for this
potato salad. ninja Once you got those two things done you should chop the potatoes and eggies and put
them into a biiiiig bowl. blaugh Then cut and dice up your onion and put that into the bowl as well. blaugh
Get ready to add the wet stuff!
For the mayo we use a table spoon, 2 -3 scoops of mayo...BUT add as much as you want, we are weird. gonk
Then! we add the picked relish, about 2-3 scoops of a dessert spoon!
Next is a big squirt of mustard! Like... make a mini mountain on top of your other ingredients.
I guess it looks like a teaspoon or 2 idk xd
Now just mix up all that stuff together and wa-la! Yummy salad for a picnic. 3nodding OR you could just look up a better recipe from some where else!
I would not blame you. eek
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Posted: Fri Feb 28, 2014 8:56 pm
"Though the brightness of the sun has drifted far away...
These are my favorite to make around Christmas time, sadly I didn't get to make any this year since I was so busy, but I did stock up on the Hershey's peppermint kisses, Christmas time is the only time of year they sell the. ^_^ Enjoy!
Peppermint Red Velvet Cookies with Kisses (makes about 3 dozen)
36 Hersheys Peppermint Kisses, Hugs or Milk Chocolate Kisses, frozen*
1 1/2 cups + 2 Tbsp all-purpose flour
2 Tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1 cup granulated sugar
1 large egg
2 tsp red food coloring
1 tsp white vinegar
1 tsp vanilla extract
3/4 tsp peppermint extract
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking soda and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together vegetable oil and sugar on medium speed until mixture is creamy, about 3 minutes. Mix in egg.
Add in food coloring, vinegar, vanilla extract and peppermint extract and mix until well blended. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. Roll dough into balls about 1 scant Tbsp each and place on Silpat or parchment paper lined baking sheets. Bake in preheated oven about 8 - 9 minutes.
Remove from oven and allow to cool 30 seconds then lightly press 1 chocolate Kiss onto each cookie and immediately transfer cookies to a wire rack to cool. Allow Kisses on cookies to set at room temperature (or transfer to an airtight container and refrigerate until chocolate has set then return to room temperature before enjoying or enjoy warm out of the oven and slightly melted). Store cookies in an airtight container at room temperature.
*Notes:
Place in freezer for at least 30 minutes and don’t remove from freezer until removing cookies from oven. If using Hugs or Milk Chocolate Kisses, increase peppermint extract to a full 1 tsp.
Tomorrow holds the sunlight of a brand new day for me..."
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Posted: Mon Mar 03, 2014 9:14 am
This is one of my personal favorites. 4 big pieces of boneless, skinless, chicken breast 1 package cream cheese 1 cup french fried onions 1/2 cup chopped green onion 1 cup feta 1/2 cup basil 1 teaspoon salt 1 teaspoon pepper 3 tablespoon minced garlic RUB 1 tablespoon basil 1 tablespoon rosemary 2 teaspoon white cheddar Popcorn seasoning 1 teaspoon crushed red pepper Side ideas Garlic Cheddar biscuits mashed potatoes Vegi's rice Preheat oven to 400 degrees. Take a pan with raised sides, and cover the bottom in aluminum foil, spray with some type of oil (I use olive). Take a large bowl and set to the side. If you didnt let your cream cheese soften, put whole package in a microwave safe bowl and heat for 45 seconds-1 minute. Take your large bowl and mix the cream cheese, feta, garlic, salt, pepper, basil, and green onion together. After that is mixed, crush the french fried onions, than mix them in with the rest. *****Important: the french fried onions HAVE to go in last or the rest will be hard to mix Set the mix to the side. In a small bowl, stir together basil, rosemary, white cheddar Popcorn seasoning , and crushed red pepper. Take out your chicken, and use the rub from the small bowl. Next, take a large kitchen knife, and cut length wise down the middle of the chicken, careful to not completely cut through the chicken, creating a pocket. ******I cut in the middle of the pocket on the sides to make a bigger pocket. Grab your mix we made earlier. Take a large spoon(tablespoon) and start stuffing your chicken! Cook for 30 minutes or until the juices run clear. NOW with sides, I typically do a garlic cheddar biscuit, Most of the time from scratch, but this is the simple version 2 cups biscuit mix(Bisquick) 1 cup shredded mild Cheddar cheese 2/3 cup milk 1/4 cup butter 1/4 teaspoon garlic powder 1 tablespoon garlic powder or minced galric Stir Bisquick mix, milk , 1 tablespoon garlic powder, and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet. Or fill up a muffin pan. when the chicken has about 15 minutes left, put the biscuits in. They are done when they are a golden brown. Stir together butter and 1/4 teaspoon garlic powder; brush over warm biscuits.
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