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 Posted: Fri Mar 18, 2011 9:17 am
Brase Ice cream waffle sandwhichI will now introduce you to one of the greatest things of all time. It has been called many things, but in the end it will always be to me - the ice cream waffle sandwhich. No, I didn't invent this but I did invent the blueberry waffle ice cream sandwhich. It's a good snack that you should only really eat on special occasions.
It requires two waffles of your choice, I prefer leggo my eggo xd there is a variety of different kinds.. like chocolate chip, blueberry etc. Put them in the toaster, Whip out the ice cream of your choice, and put some inbetween them. Than you have a nice hot waffle ice cream sandwhich with cold ice cream filling.
If you want you can cut it into four pieces kinda like they do with club sandwiches and share the small pieces for a group of four. Be dazzled mad I guess you can add sprinkles and stuff if you're super unhealthy. I'm going to try caramel and stuff. I am also going to make that my sugar intake every few weeks smile Man, there are waffles and ice cream in the kitchen right now. I'm trying so hard to resist D:
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Posted: Thu Sep 08, 2011 3:34 pm
Instant Ramen treated as Traditional Ramen
"Treat a whore like a lady and a lady like a whore." -Wilson Mizner
"Treat a whore like a lady and a lady like a lady." -Kittywitch
Prepare a packet, or two, of instant ramen. If you like, put a clove of garlic in the water while it boils. This will make the broth more hardy and delicious. Also, if you have any parasites, this should clear it up. When it is prepared, pour it in a bowl with any combination of the following:
Frozen mixed vegetables
Slices of boiled eggs
Spinach
Kale
Water chestnuts (these come in cans)
A shake of chili oil
Depending on the flavor of ramen you have on hand, leftover beef, chicken, or shrimp. There's little cans of cooked chicken and shrimp you can keep around for this purpose. I can recommend the chicken, but I personally don't care for the shrimp.
Putting the hot broth on the frozen vegetables will thaw them very quickly, and then you have a hot tasty meal. Eat it with chopsticks.
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Posted: Wed Sep 14, 2011 9:05 pm
Really Lazy Onion Soup (Beef Version) - 88 Calories
Serves: 2
Time: 30 Minutes
Ingredients 1/2 Yellow or Vidalia Onion (30 calories)
1.5 Tbs Butter Alternative Spread (90 calories)
2 Cups Reduced Sodium Beef Broth (30 calories)
1/2 Packet Goya Beef Bouillon (25 Calories; Optional)
Instructions
Prepare non-stick sauce pan with butter spread on high heat. Peel and cut onion into thin rings and add to heated pan. Saute rings until browned and sweet. Turn down to medium heat. Feel free to mop up excess spread with clean paper towel or by adding and draining with clean hot water (there is more spread than necessary in this recipe because I do NOT like cleaning burnt bits).
Add in 2 cups of beef broth and Goya seasoning (optional). Let heat until broth is hot. Serve immediately. Makes an appetizer of about 1 cup of soup per person.
Enjoy! And try to avoid salty foods for awhile. xp
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Really Lazy Onion Soup (Vegetable Version) - 85 Calories
Serves: 2
Time: 30 Minutes
Lacto-Vegetarian to Vegan
Ingredients 1/2 Yellow or Vidalia Onion (30 calories)
1 Tbs Earth Balance Spread (100 calories)
2 Cups Low Sodium Vegetable Broth (30 calories)
1/2 Vegetable Bouillon Cube (10 Calories; Optional)
Instructions
Prepare non-stick sauce pan with spread on high heat. Peel and cut onion into thin rings and add to heated pan. Saute rings until browned and sweet. Turn down to medium heat. Feel free to mop up excess spread with clean paper towel or by adding and draining with clean hot water (there is more spread than necessary in this recipe because I do NOT like cleaning burnt bits).
Add in 2 cups of broth and bouillon cube (optional). Let heat until broth is hot. Serve immediately. Makes an appetizer of about 1 cup of soup per person.
Enjoy! And try to avoid salty foods for awhile. xp
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Posted: Wed Sep 28, 2011 3:05 pm
Lazy Egg Drop Soup - 56 Calories
Serves: 1 (meal, split for side dish/appetizer)
Time: 10 Minutes
Ingredients 2 Cups Reduced Sodium Chicken Broth (30 calories)
1/4 tsp Salt or Chicken Boullion (5 calories)
1 Green Onion (or more to taste; 5 calories)
1 Egg, yolk removed (16 calories)
Water (as needed)
Instructions
Bring chicken broth, salt/boullion, and green onion to boil in a saucepan on high heat. Meanwhile, whisk the egg white with water until it becomes easy to pour. Whisk egg whites into boiling broth a little bit at a time to create strands. When all of the egg is used, turn off the heat and it's finished. =)
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As it is, it's just using the protein from the egg, so it'll turn into ribbons without being thickened. For a vegetarian version, replace the chicken broth with vegetable stock. For a vegan version, replace the chicken broth and replace the egg with fresh tofu curd (yes, homemade).
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Posted: Wed Sep 28, 2011 3:43 pm
My goodness, hot soups posted just in time for the fall and winter months. o:
I have a hard time contributing to my own thread because I don't know how long to cook stuff, I just attack my meats with a thermometer a lot or take a chance with salmonella poisoning. emotion_awesome *somehow not ded* I also don't measure anything or pay attention to vital things like cooking temperature. Nothing ever comes out the same way twice, so a person is on their own as much as I am with these things. Just go with what looks right, use your noodle and if things look or feel like they're burning, turn down the temperature. D:
Anywoots, here's a recipe with that tidbit in mind.
Southwest chicken:
Ingredients:
Chicken breasts
Salsa (whatevs heat)
Italian salad dressing
Shredded cheese (fiesta blend, cheddar or whatever floats your boat)
Instructions:
Marinate chicken breasts in a 50/50 mix of salsa and Italian salad dressing. Cook on grill and top with cheese for a fancy cheesy look.
A second way of making this skipping the marinating process and just shoving the chicken and salsa-dressing mix into a skillet and cooking until your meat thermometer says the chicken won't kill you. This is very good with makeshift Spanish rice.
Makeshift Spanish rice:
Follow real rice cooking instructions (I use Jasmanti rice in those square plastic containers)
Add taco powder and salsa to ricey water mix
??????
You're a lazy chef of Toontastic proportions.
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Posted: Wed Sep 28, 2011 4:43 pm
Soup is just really easy to make and really low calorie, which is perfect for people like me who are constantly dieting, but don't have time for a lot of preparation. Plus, it allows for a variety of vegetables that you wouldn't normally eat on their own (such as okra and spinach).
Anyway, I bring to you a recipe I found online once (and can not find the link to anymore =/ ). It is broccoli soup that doesn't taste like broccoli. =) If you're lactose-intolerant (like me!) or just don't enjoy Cream of Broccoli Soup, then here is another way to get your necessary broccoli intake without all the dairy.
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"There's Broccoli In This?" Soup - 71 Calories
Serves: 8
Time: 40 Minutes
Ingredients 1 Tbs Olive Oil (125 calories)
1 Large Onion, Chopped (70 calories)
3 Cloves of Garlic (12 calories)
2 - 10oz Packages of Frozen Chopped Broccoli (160 calories)
1 Potato, Peeled & Chopped (161 calories)
4 Cups 99% Fat Free Chicken Broth (40 calories)
1/4 tsp Ground Nutmeg (optional; negligible calories)
Salt & Pepper to Taste (negligible calories)
Instructions
Saute onion and garlic using olive oil in a large saucepan. Mix in broccoli, potato, and chicken broth, then boil, reduce to medium heat and simmer for 15 minutes or until vegetables are cooked.
Take now-cooked mixture and put in blender to puree. Return to saucepan and heat, seasoning with nutmeg, salt, and pepper.
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Posted: Wed Sep 28, 2011 11:47 pm
I wonder how that would be with carrots and peas added.... not puree'd though, then the soup would be a gross color. emotion_8c
I like soup for when coffee's appetite suppressing ability loses effect on me and I still don't feel like eating something.
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Posted: Wed Nov 30, 2011 7:52 pm
Alphabet Turkey Soup
Ingredients
4 cups turkey broth or reduced-sodium chicken bouillon
1 can (16 ounces) tomatoes, undrained (totes optional)
1 cup chopped onion
1 cup peeled and thinly sliced carrots
2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cabbage, thinly sliced
2 cups cooked turkey, cut into 1/2-inch cubes
1/2 cup alphabet pasta
1. In 5-quart saucepan over medium-high heat, combine broth, tomatoes, onion, carrots, Italian seasoning, salt and pepper; bring to a boil. Reduce to low; simmer 10 to 15 minutes or until carrots are tender.
2. Add cabbage, turkey and pasta; return to boil. Immediately reduce heat and simmer for 5 to 10 minutes or until cabbage and pasta are tender.
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Posted: Thu Mar 22, 2012 10:31 pm
You guys are missin' out on the drinks, man! So I made this back in 6th grade and it was the most delicious thing I've ever tasted ever. Too bad I've not had it since. It comes from down unda'!
Pineapple Fruit Cup (i.e. pineapple virgin cocktail)
Mats:
4 c. pineapple juice
2 c. apricot nectar
1 c. orange juice
4 c. lemon-lime soda or club soda
4 c. ginger ale
1 apple
mint sprigs for garnish (if you really want)
maraschino cherries (because they're awesome!)
Brew:
1. Chill fruit juices, soda, and ginger ale ahead of time.
2. Peel, core, and finely chop the apple.
3. Measure pineapple juice, apricot nectar, and orange juice into a large pitcher or 1-gallon jug. Add chopped apple and stir well to mix.
4. Add soda and ginger ale just before serving. Pour into ice-filled glasses and garnish each fruit cup with a sprig of mint.
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Posted: Wed Apr 11, 2012 12:01 pm
Drinks, you say? I must say this is the first thing that comes to mind. My friends and I invented these a few years ago. They sound ridiculous and like they are not much different than a Mike's, but they actually quite good and classify as a different drink.
Nerd Tini
1 martini glass
A saucer the same diameter as the glass
1 pixie stick
Sour watermelon slice
Nerds candies, about a tablespoon
A Mike's Hard Lemonade
1 guild member over the age of 21. Kittywitch does not support underage drinking. Even if it's got more sugar than alcohol.
Open the pixie stick and pour it into the saucer. Moisten the rim of the glass with water, then rim the glass with the pixie stick.
Fill the glass almost to the top with the Mike's Hard lemonade. I've had this with several flavors, and they've all been good, but the original allows one to appreciate the movements of the nerds and the change in color and flavor as you drink it more noticeably.
Cut a small slit halfway through the watermelon candy.
Add the watermelon slice to the edge of the glass as a garnish.
When ready to serve, add the nerds to the glass. These will bounce up and down in the carbonation, gradually altering the color and flavor of the drink.
You are now a classy lady.
Best served with friends and a game of Apples to Apples.
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Posted: Thu Aug 09, 2012 3:40 pm
My sweet tea is locally known to be the best, so I'm going to share my awesome tea making skill. The directions are ridiculous, but I'm a ridiculous person so it's kind of expected.
The sweet tea of champions
The needs for one gallon:
5 family size Lipton tea bags, or one gallon size Lipton tea bag (remove all wrappings from the smaller bags so they're just the bags and strings)
2 Cups of sugar
The kind of small sauce pan you'd cook a pack of ramen in, but you can use a somewhat bigger pan without complications
A large pitcher than holds one gallon (important!)
Steps:
Put tea bag(s) into pan and then fill with water
Put pan on high heat
When the tea looks kinda foamy and begins to boil turn off stove top, cover foamy tea with pan lid and remove from heat if you're using an electric stove, do not let the tea totally boil
Let steep for five minutes with pan lid on
Put two cups of sugar into pitcher
Pour hot tea (don't let the bags fall in) into pitcher, and then stir to melt sugar. Refill pan, pour moar tea into pitcher (you should do this in a sink, btw)
Top off pitcher to one gallon (not any more!) with cold water. Stir tea well for even sugar distribution
Serve the warm tea in cups with lots of ice
You have successfully made sweet tea and have acquired Toon's liquid diatbeetus knowledge. And I really can't stress "don't go over one gallon" enough, your tea will taste watered down if you do, so don't do it! emotion_donotwant
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