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Calabrese style spaghetti

INGREDIENTS:
· 1 (6 ounce) package spaghetti
· 1/2 cup butter
· 2 tablespoons minced garlic
· 1 cup grated Romano cheese
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Immediately place pasta in a large bowl and mix in butter, garlic and cheese. After butter has completely melted, serve.


The KSJ Scrambled Eggs:
Ingredients:
-Eggs
-note nutmeg
-basillicum
-cinnamon

Direction:
-Break eggs. Put them into a bowl. Then add the note nutmeg, basillicum and cinnamon and stir until there's no more clumps in there and pour into a (BUTTERED) pan. Stir until it's done.


Ezzymama's Spaghetti Sauce

Ingredients:
1) 1 pack of Italian sausage (sweet, mild, or hot, depending on personal preferences)
2) 1lb ground beef
3) 2 16-oz cans of crushed stewed tomatoes
4) 1 8-oz can tomato sauce
5) 1 6-oz can tomato paste
6) 3 tbsp oregano
7) 1 tbsp basil
8. 1 tbsp thyme
9) Parsley flakes
10) 1 green pepper, chopped
11) 1 large onion, chopped
12) 2 tbsp minced garlic/2 tsp garlic powder
13) Salt or pepper
14) 2 bay leaves
15) 1 package of your favorite kinds of noodles. Rotini, spaghetti, angel hair, linguini, whatever you like to put spaghetti sauce on.

Instruments Needed:

1) A large pot
2) Two pans
3) A large spoon for stirring
4) TIME.

Procedure:

1) In the two small pans, cook the ground beef and sausage. Make the ground beef loose and mulched up into crumbly little bits, and chop each sausage into three or four pieces, depending on their size. (bigger ones=more pieces!)

Note: My suggestions to help keep this meal low-cal:
- Don't use oil! Boil water to cook the sausages. Also use water on the bottom of the pan you cook the beef in to keep it from sticking.
- Once the meat is cooked, there will be a layer of grease. Pour it out a la George Foreman grill.

2) Pour all tomato products into the large pot. Put on stove and heat. Stir frequently until they boil. Add pepper, onion, all spices (salt and pepper to taste) and the meat and sausage. Stir REALLY good.

3) Cover pot, lower heat, and let simmer for as long as possible, stirring occasionally. Ezzymama does it by starting at 9 in the morning and simmering til 6 in the evening. Ezzy herself has let it simmer for two hours, and it's good too. The longer it sits, the more the flavors of the spices sink in. Yum.

4) Play video games/go on Gaia/do your goddamn homework, lazy bum/whatever you care to do while the sauce cooks. Be sure to stir it occasionally!

5) Around dinnertime, cook the noodles according to package directions. Remove sauce from heat and let cool a little bit (because burning your tongue off is bad). Serve ladles of sauce over noodles. Serves 8 (or 4 with lots of leftovers!)

One more tip for a low-cal meal:

1 box of pasta contains enough to serve 6-8 people. Don't just divide all the pasta up by however many people there are at the table (unless there's 6-8 people at the table. Go right ahead then). Practice portion control!

Notes: Mmmm. Spaghetti sauce. How Ezzy misses Ezzymama's spaghetti sauce so...

I may have missed some spices (gimme a break! I haven't cooked this in four months!). If I remember anything I missed, I'll PM korikun and ask him to correct it for me or just post it. sweatdrop



Heart Shaped Toastie's... Heart Shaped Toast!
Ingredients:
-Sliced Bread. Any type, as much as desired.
-1 Tbsp Butter or Margarine
-Strawberry/Cherry/Raspberry Jam or Jelly

Equipment:
-Butter Knife
-Serrated Knife
-Frying Pan
-Spatula

Method:
1. Melt Butter or Margarine in a frying pan.
2. Toast both sides of the bread in the frying pan until crispy.
3. Cut Toasted bread slices into heart shapes.
4. Spread with favorite red jam or jelly.

Note: For a sweet treat, replace jam or jelly with vanilla icing dyed red with food coloring. You can also mix the icing with the sauce that marshino cherries come in for an even tastier treat.

Kori's Famous Taco's.
-Ground beef
-Mild salsa
-Garlic powder
-Cayenne pepper
-White flour tortilla's, the 6 inch kind.
-Oil. (for frying)
-Jalepeno and onion (optional)
-Cheese
-Lettuce


Set stove on medium, and place ground beef in skillet. Let the skillet warm up, and the beef start to get hot. after about a minute, add Salsa, Garlic powder, Cayenne pepper, and jalepeno and onion. Mix occasionally, as to not burn the beef.

In another pan, Set oil on for high. Turn tempurature down to low medium once oil is hot. Put in a white flour torilla and let it sizzle for about 30 seconds, then flip and let it sizzle for about 20 seconds. Fold tortilla in half and fry until desired crispyness, Drain on paper towel.

Drain your ground beef and let cool for a couple minutes. Whn ready, put ground beef into fryed tortillas and add chees, lettuce, sourcream, and anything else you like!


Ezra's Rosemary Roasted Chicken

Ingredients:
1) 1 2 1/2-3 1/2 lb whole uncooked chicken
2) 2 tablespoons lemon juice
3) 2 teaspoons chopped dried rosemary
4) 1/4 teaspoon pepper
5) 1/4 teaspoon salt
6) 4 tablespoons minced garlic OR 2 teaspoons garlic powder
7) 2 teaspoons olive oil

Instruments needed:
1) Oven.
2) Bowl.
3) Roasting rack.
4) Large, shallow Pan to hold roasting rack.
5) Meat Brush (preferable, but not necessary)
6) Potholders.
7) Carving knife.

Procedure:

1) Preheat oven to 375 degrees.

2) Clean and dry chicken. (For those of you who've never prepared a whole chicken before, there should be a bag of... uhm... stuff in the middle. These are the liver and giblets. Remove this bag and either discard it OR save it for soup. I'll post a soup recipe next. icon_ninja.gif)

3) In a bowl, mix the other five ingredients.

4) Set cleaned and dry chicken on a roasting rack over a shallow baking pan. (If you don't know what a roasting rack is, it is a thing that keeps the chicken from touching the pan. It's very important.) Be sure to lay the chicken belly up and back down, exposing the frontside.

5) Brush the mixture you made in step 3 on all parts of the chicken. If you don't have a brush, use a spoon and spread it all over the chicken. Be sure not to use all of it at once.

6) Put the chicken in the oven and set your oven's timer for 1 1/2 hours to 1 3/4 hours. (Be sure to check that the meat is no longer pink.) Every 10 to 15 minutes, go back and brush/spoon more of the mixture over the chicken, but try to have used it all up with 15-30 minutes before the timer goes off it so it can cook in.

7) Remove chicken with POTHOLDERS (it WILL be hot!) and let cool. Remove legs and wings and carve breast into slices. Serve with rice or mashed potatoes and broccoli or peas. Serves 6.


Gravy for Rosemary Roasted Chicken

Ingredients:
1) 1 Can of Chicken Broth
2) 2 Tablespoons minced garlic OR 1 teaspoon garlic powder
3) 2 tablespoons milk
4) 2 tablespoons flour

Instruments needed:
1) Small pot
2) Spoon

Procedure:

1) While chicken is cooking, boil broth with garlic in pot for about 15 minutes. Let simmer, covered, for 5 minutes and remove from heat.

2) While chicken is cooling, put pot back on heat and add milk and flour. Stir constantly until mixture starts to thicken and bubble. Immediately remove from heat.

3) Serve on top of chicken and rice or potatoes.

Notes: The gravy is NOT necessary to the recipe. It is, however, delicious with it.



BUZZS CRAZY CHICKEN

Ingredients:
Chicken Breast (cut into small strips)
Teriyaki Sauce (the best kind for this Recipe is Kikkoman brand, but you can use any kind)
Brown Sugar
Soy Sauce
Honey

Equipment:
frying pan (judge the size according to how much chicken you use)
small bowl
Spoon

Mix:
Teriyaki Sauce, Brown Sugar, Soy Sauce and Honey, in a small bowl. The base is the Teriyaki Sauce so you'd need the most of that, the other ingredients add to your taste but don't add too much soy sauce, because that makes it nasty (I can make some and tell you the exact amount ingredients if you guys want, I just didn't feel like making any right now, so I can't measure). Mix them well, the brown sugar might not mix in entirely which is fine. 1 cup of the mixture would be good for about 1 pound of chicken.

Cooking:
So drop the chicken into the frying pan (no oil needed). The heat should be at around medium, so it doesn't burn (I speak from experience >.<). Cook for about 4 or 5 minutes, stirring occasionally or until all the meat changes color (to that light tanish color that means it's cooked). After that, add the sauce to it cook for about 10 minutes or so, still on medium heat, or until the sauce begins to thicken. turn off the heat, and let it sit for about 2 or 3 minutes (if you're using an electric stove remove it from that burner since it will still be hot)

and then BAM!!! you're done, that's my crazy chicken ^_^. I taste REALLY good with white rice.

For best results, chop up the chicken the night before and add some Teriyaki sauce to it, and store it in fridge

Sugar Cookies:
Ingredients:
1 Egg
1/2 cup Shortening (melted)
1 cup Sugar
1/2 tsp Cinnamon (opt)
2 tbsp Milk
1 tsp Lemon Juice (opt)
2 cup All Purpose Flour
1 tsp Baking Powder

Directions:
1) Preheat oven: 400 degrees

2) Break the egg into a large mixing bowl. Add shortening, sugar, cinnamon, milk and lemon juice. Beat with an egg beater until creamy.

3) Sift the flour and baking powder together into another bowl. Add this mixture into the first bowl and mix well with a spoon.

4) Drop the dough by the teaspoonful onto two cookie sheets (no need to grease them). Leave at least 1 inch between each cookie.

5) Bake for 8 to 10 minutes or until the cookies are golden brown. Immidiately remove the cookies from the sheet with a spatula. Place them on wire racks to cool.

(directly from Walt Disney's Mickey Mouse Book Book- Golden Book New York 1975)


Ezra's Easy Stay-Awake Juice! (Aka Sparkling Lemonade)

Ingredients:
1) 2 tablespoons RealLemon lemon juice.
2) LOTS OF SUGAR! to taste
3) 1 1/4 cups carbonated water

Procedure:
1) Mix lemon juice and carbonated water. In a large glass.

2) Add sugar. Watch it fizz. Giggle like an idiot for a couple seconds.

3) Taste. If it's not sweet enough, add more sugar. If it's too sweet, add a little more lemon/carbonated water.

4) Once it's perfect, try to remember the proportions you used. I swear to god, you get it right once and then never again...

5) Enjoy!



Beautiful Blackberry Gelato

Toward the end of the summer, the blackberry bushes near my house in Oregon are drooping with berries and this is my favorite way to use them. It stains my hands purple for a while, but it’s well worth it. Other fresh fruit can be substituted.

* 3/4 cup superfine granulated sugar*
* 4 large egg yolks
* 2 cups whole milk
* 1 tablespoon vanilla
* 3/4 cup heavy cream
* 2 to 4 cups fresh or frozen blackberries

*To make, put sugar in a food processor or blender and mix until the consistency is between regular sugar and powdered.

Have ready a large bowl of ice water or use one side of the sink. In a saucepan, bring milk and half of sugar to a simmer, stirring until sugar is dissolved. In another bowl, mix or whisk yolks and remaining sugar until thick and pale. To this add hot milk slowly, whisking, and pour mixture back into saucepan when finished. Cook custard over moderately low heat, stirring constantly, until thermometer registers 170 F or about 20 minutes. Do not let boil! Pour custard through a fine strainer into a freezer container (preferably a metal bowl), stir in cream and set in ice water to cool. Note: Some recipes omit the cream all together, but this is usually made up for by adding corn syrup and more egg yolks. Chill custard in refrigerator until cold (1 to 4 hours).

At this point, your flavoring is added, in this case, the pureed blackberries. My wife doesn’t like the seeds that get stuck in her teeth so I press the pulp through a fine strainer until I have one or two cups. Mix the blended blackberries into the chilled custard.

If you happen to have an ice cream maker, you can use it here to freeze the custard. If not, press plastic wrap to the surface of the custard and cover container with lid. Put in the freezer until frozen (One and a half to three hours). Remove from freezer and blend, mix or whip to break up any ice crystals. Return to freezer. Repeat process one to three more times until it reaches desired smoothness (it will freeze much faster after the first time.) Garnish with fresh blackberries or whatever you want. Serve and eat quickly! This shouldn’t be a problem. My experience is that gelato has the best flavor on the first day, but will retain a good flavor up to five days in a freezer.

Different Flavor Ideas

* Peach – substitute 1 to 2 cups fresh, diced peaches (or canned) and 1/3 cup peach preserves for the blackberries.
* Strawberry – substitute 1 to 3 cups pureed fresh strawberries and 1/3 cup strawberry preserves for blackberries.
* Chocolate – Add 3 to 6 ounces (to taste) cocoa and 1/3 to 3/4 cup melted semi-sweet or bittersweet chocolate to chilled custard instead of blackberries.
* Maple Walnut – substitute brown sugar for white sugar, take out blackberries and add walnuts.
* Chocolate Mint – Add 1/4 cup crème de menthe to saucepan while cooking, take out blackberries and add 2/3 cup chocolate chips or grated chocolate bar



Sib's sugary sugar...with sugar:
Ingredients:
-white sugar
-brown sugar
-icing (any flavor, but I like chocolate...)

Directions:
Fill a pot about half full of water, and heat. Do not boil the water, just get it hot. Then mix in sugar, until no more will dissolve. After that, pour the hot water into a clean container, making sure not to transfer any sugar that has not dissolved. Suspend several clean pieces of thread into the liquid and cover. Place the container in a place where it will remain undisturbed for a couple of weeks.

Once you have waited long enough, you will find large sugar crystals that have solidified onto the threads. Pull the threads out with the attached crystals and use the sugar water in other recipes or dispose of in other manners.

Take the crystals and cover the top part of them with the icing of your choice, Leaving enough of the crystal uncovered to where you can pick it up without making a mess. Liberally sprinkle the brown sugar onto the icing until no more will adhere to the icing.

Finally, enjoy the delicious treat! ^_^


P-H-U-J
[To pronounce it as a word is blasphemy!]

INGREDIENTS:

1/3 bag semi-sweet chocolate chips
Powdered sugar

TOOLS

Small pot
Spoon

INSTRUCTIONS:

Empty chocolate chips into the pot, sprinkle powdered sugar on, just enough so that each chip is coated, and there is very little extra powdered sugar.
Put on low heat, stirring constantly, until it's completely melted, with no lumps of grains of sugar. Remove from pot with spoon (Should be easy if you were smart and used nonstick) and stick it on a paper plate. Smear it around the entire plate, and let it cool for a minute or two.
After that... you have phuj!

(Phuj is in no way related to a random instance when Scelero wanted to make fudge and didn't want to follow a recipe. icon_ninja.gif )

WARNING: DO NOT BURN. EVER.



Hyper Rush Rush Fun

Equipment:
1 Very large pitcher

Ingredients:

1 2 Liter of Mountain Dew

2-3 cans of Mountain Dew AMP

2-3 Bags of disolveable candy (sweet tarts,bottle caps,conversation hearts.....)

Directions: Pour the Mountain Dew and AMP into the Pitcher and stip then add in the candies and let dissolve. One dissolved stir and drink.

WARNING: Crash from drinking this is bad drink responsibly and have someone with you when you come down from the caffiene/sugar high.




Seriously Awesome Chocolate Milk

- First, pour yourself some milk, but don't fill the cup.
- Put in some half-and-half until the cup is filled and/or put in specially-flavored coffee creamer (which has surprisingly strong flavor and is very rich, so only add a LITTLE) then, if the cup isn't full, add more milk/half-and-half until it is.
- Whipping cream (not whipped cream, whipping cream...there's a difference) can be put in if you have some, but this is like the flavored coffee creamer: only add a LITTLE.
- Add your average, everyday chocolate syrup (or chocolate-milk-making-powder-stuff, whatever it is that you have) and stir until completely mixed-in...usually checked by making sure there's none sticking to the bottom of the glass or the spoon.
- Put whipped cream on top for a nice professional-type finished look.

I can't think of anything else, so there you have it. XDDD And just to make things clear, I don't think it makes much difference whether you add the half-and-half/flavored coffee creamer/whipping cream before or after making the basic chocolate milk XD Come to think of it, I don't think it even matters if you use milk and chocolate syrup/powder or pre-made chocolate milk.

Yummm, food. o:

Maggeh has no cooking skills to speak of. DX

The tacos are orgasmic, you have to make them some time. gonk heart

~<3

I have a really nummy sparkling lemonade recipe.
Lemme go look for it. o: