Pick the best recipe in the poll above
Write your best recipe for feeling down!
- You can only post one recipe, so chose your best one.
- Steeling recipe from your mom is allowed.
- There will be a pool to chose the winers.
the winner gets:
so call your mom and join the fun!
places:
1.meleny7
I don't eat when im down but if you do here's a recipe.
Coconut ice cream!!
Ingredients: Sugar, Coconut milk, evaporated milk, a container.
Yes the ingredients are that simple. all you have to do is get a container. put a can of coconut milk then a can of evaporated milk. pour sugar (till its sweet) you can add water to make more. stir. put it in the freezer. come back a couple of hours later and there you have it home made ice cream^_^ xd
2.furballdaisymay
I don't eat when i'm sad unless it was a real bad thing that happened but the thing that i make to eat is.....
Sweet Potato Pie
8 medium yams(red inside) Boil and cut in cubes
1 3/4 - 2 cups of sugar
3/4 cup cream or canned milk
1/2 cup of butter
4 eggs - well beaten
1/2 tsp of nutmeg
1/2 tsp cinnamon
1/2 tsp salt
Bake at 350 degrees for 1 hour or until toothpick in center is clean
(tsp=not legible on recipe card so not sure if it is supposed to be tablespoon or teaspoon but the spices used are strong so i use teaspoon)
3.koolcat18
PASTILLAS (it's what we call it in here)
put powdered milk in a bowl...(it's your choice of how much you'll put in it)
add some condensed milk with it, and don't put too much or else it'll turn too wet and icky...
mix it well as it'll become a bit icky like some kind of clay...
then add little sugar with it...
then you can roll it w/ your hands turning it into small thin rolls...(your choice of shape)
*to make it chocolate flavored, put cocoa or any chocolate powder you want instead of milk..(i even tried to add Hershey's chocolate drink along w/ the condensed milk icon_3nodding.gif )
4.Chii_Asakura
BBQ Chicken Wing w/ Rice.
Warning: This recipe do not have exact measurements! It was passed down from mother to daughter.
[ Ingredient ]
- A party bag of frozen chicken wings
Mr. Yoshida's Original Gourmet (Sweet & Savory) -- Marinade & Cooking Sauce
A big bowl/pot
A griller (explanation in directions)
Foil
A fork/some utensil to turn the chicken wings
Honey
[ Directions ]
First, you want to toss all the chicken wings into the big container you are using. May it be a bowl or a pot. Usually, you want them to naturally defrost (so, it may take from half a day to a day, depending on the room temperature). If you are unwilling to wait, you can pour a cup of hot water, mix, and let it sit until the chickens have this soft touch to it, and not frozen or have a thin layer of ice on it.
Then, when the chickens are defrost, you pour the marinade until it swallows each and every chicken in the bowl. Let it sit for 30 minutes to 1 hour, depending on how marinaded you want your chicken to be.
Preheat the oven to 375 degrees.
While the chicken sits, you want to grab your griller. This container has two parts to it. The bottom, where you will fill it with water, and the top, where you put the chicken. The top has slits, they look almost like a large fish's gills. You want to cover it in a foil, then poke some holes so the steam from the water below can reach up to the chicken. Keeping them moist during the cooking process.
During this time you are still waiting for the chicken to marinade, you may want to start on the rice as well.
After you believe it's finished marinading, put the chicken in the griller neatly in rows. Make sure there's enough room between each of them, so the sides are cooked as well. Packing them will do you no good. After you finish doing that, put them in the oven and time for 25 minutes.
Flip them over, and time for another 25 minutes. Just five minutes before the timer goes off, you want to spread some honey onto them. You do not have to put honey as the marinade should be sweet enough for some people. It really depends on how sweet of a tooth you have.
Take them out, let them cool, and serve!! ^___^
5.Apple Blossom19
Cake Cookies!
2 eggs
1/2 cup butter or one stick butter
1 package any cake mix
-Stir all into bowl till cake mix powder is gone.
-Place on cookie sheat WITHOUT ROLLING THEM INTO BALLS. It's better if you naturaly let them stick up like spike wads or whatever they look like xD
-Cook at 375 degrees fahrenheit.
-I can not stress this step enough: COOK FOR EXACTLY FOR 10 MINUTES.
Notes: I have only tried Carrot Cake, Chocolet, and Devil's Food Chocolet cake mixes with success so far (I have others to try still...) they all turned out awesome xD
Makes aprox. 3 dozen (36) cookies
6.Maxx Wintz
when im down ,i like to eat more.. yeah.. the thing tht i like to eat when im down is probally lamb chops..lol..
wht u need is :
lambs
bbq seasoning
seasoning sauce
bbq sauce
how to make them..? easy =)
first marinade ur lamb with the bbq seasoning and the seasoning sauce fr 5 mins..
then ,just grill them in the pan fr about 4 mins.
and when its cooked ,just pour the bbq sauce and walla!
there u hve it ,the perfect dish fr a broken heart..
lol
now ,who said tht guys cnt cook..? cause i prooved em 100 % wrong..lol
7.Felt Teeth
When I get a little down (which is often), I usually need to do something. Since I love to cook, this contest is right up my alley! My great-aunt gave me a recipe book in which the recipes are all from 1896, and therefore simply awesome. This is, so far, my favorite recipe in it and I've tweaked it to fill my purpose. Tater soup is perfect for a rainy day, a cold day, or really just any day. It's full of flavor and takes a little time so you're not just sitting around bored.
TATER SOUP
Ingredients:
3 potatoes
1 quart (4 cups) milk
2-ish slices onion
4 tablespoons butter
2 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon celery salt
1/8 teaspoon pepper
Few grains cayenne pepper
Parsley, if desired
Bacon, if available and desired
Small ammount of flour to thicken, if desired
Method:
Clean and dice the potatoes. Cook them in boiling salted water until they're fairly tender. At the same time, be boiling the milk with the onion. When the potatoes are done cooking, drain them and put them back in the pot. Remove the onion from the milk and pour slowly over the potatoes. Feed the onion to a little sister or something. While the milk and potatoes are cooking, melt half (2 tbsp) of the butter and add to it the flour, salt, celery salt, pepper, and cayenne pepper. It's going to get kind of thick. I've found it easier to mix the dry ingredients together and then mix in the butter. When that's mixed well, add it to the potato-milk. Add the remaining butter (and finely chopped bacon if you have it) and let it melt. Mix for a few minutes, and then remove the potatoes. If it's not thick enough for you, add flour until it is. It doesn't take much!Remove from heat and let stand for a couple minutes, and then serve. If you want, sprinkle with parsley before serving. Serves 4-ish.
8.Mirepoix
Praline Bread Pudding with Sweet Chantilly Cream and Blood Orange Gastrique
Blood Orange Gastrique
1 cup Sugar
2 med Sized fresh blood oranges (or substitute regular florida oranges)
1/2 cup Rice wine vinegar
In a small, non-reactive saucepan, combine the sugar, vinegar and orange juice and bring to a boil. Cook until reduced by 3/4, or the mixture has thickened like a syrup. Remove from the heat and pour the mixture into a glass bowl. Let cool completely. Yield: about 1 cup
Chantilly Cream
1 tsp Grand Marnier
1 tsp Brandy
1 tsp vanilla extract
I cup granulated sugar
1/2 qt heavy whipping cream
Combine all ingredients in a stand mixer, mixing until desired texture of whipped cream forms, or small peaks. Yield: about 4 cups.
Praline Bread Pudding
1 ounce praline liquor
5 (10-inch) loaves French bread
1 quart milk
6 whole eggs
1 1/2 cups sugar
1/4 cup vanilla
1 tbsp cinnamon
1 tbsp nutmeg
1 tbsp vegetable oil
1 cup chopped pecans
Slice French into bread into 1/2-inch round croutons. In a large mixing bowl, combine milk, eggs and sugar. Using a wire whisk, blend ingredients well. Add praline liquor, vanilla, cinnamon and nutmeg. Continue to blend until all ingredients are well mixed. Spray bottom of a 10-inch cheesecake pan. Press 1 layer of French bread croutons into the bottom of the pan, making sure there are no void spaces. Sprinkle a small amount of pecans over this layer. Ladle in 1/3 of the custard mixture. Carefully press the custard into the croutons using the tips of your fingers. Continue this process until all croutons and custard are used up. You may find that 1-2 cups of the custard mixture will remain once the pan has been filled. This is normal and you must continue to add the custard, a little at a time, firmly pressing into the croutons until all has been used. This may take an hour or so. The bread pudding is always allowed to set in the refrigerator overnight before cooking. When ready to bake, preheat oven to 375 degrees F. Place the bread pudding pan into a larger pan filled with water. Cook in this water bath approximately 1 - 1 1/2 hours. Serve warm or cold. Yield: about 15 servings.
9.Sadiakay
Spicy Soup De Carne
This recipe is rather simple and easy to make, yet is absolutely delicious, especially if you love spicey foods!!!
What you will need:
1. Taco seasoning (or your favorite spices. This recipe is EXTREMELY versatile! But I like to use taco seasoning, gives it a Mexican flavor in my opinion.))
2. 1 to 2lbs (16-32 oz) [or more] Roast beef.
3. (preferably the roast beef should be precooked but still fairly red, if it’s not cooked then that is fine, you can cook it up a bit first and then continue with the recipe , or if it is already fairly cooked you can heat up the other ingredients first and THEN add the meat but it’s all according to preference. I like my meat pretty well cooked.)
4. Sour cream
5. A couple cups of water
6. Cheese (any kind you like, preferably: cheddar, monetary, Colby, or spicy jack)
Other additions to the recipe are:
7. Pieces of sourdough bread
8. Rice
9. Scrambled eggs
(I’m going to assume that the meat is pre-cooked yet still red, or is uncooked completely)
Directions:
• Pour water into your deep skillet or pan, and start heating the water
• Add your spices so that they spices can release their flavor into the water
• Cut the meat into tiny pieces, about 1 cubic cm. (for deli slices, go ahead and just cut into strips if you like then cu the strips into 1 inch pieces for cooking, but be careful not to overcook the meat! Remember thin meat cooks faster!)
• When the water is simmering with the spices add the meat and cook to preference
• Once cooked, take the pan off the head and dish up!!
• That is the main part of it all. People can have just the meat or can mix both the meat and the spicy broth.
Now for the add-ons!!
• Cut up one piece of sour dough bread into chunks.
• Put meat, and add as much spicy broth as you like
• Add in a large dollop of sour cream and stir so that the spicy broth becomes creamy
• Toss in the sourdough bread, and you can leave it on top or mix it in.
• Give a generous dosing of your favorite cheese and let it all stand for about a minute while it’s still hot.
• That will give the cheese a minute to melt from the residual heat
***The result if a creamy meaty tangy spice concoction that will give your mouth one happy fiesta!!!***
