Recipe thread

Discussion in 'General Discussion' started by -Mainframe-, Oct 22, 2008.

  1. -Mainframe-

    -Mainframe- Well-Known Member

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  2. -Mainframe-

    -Mainframe- Well-Known Member

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  3. OmegaVPrime

    OmegaVPrime Uhm, yea? So what?

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    Recipe of mine I made one day just thinking about bagels and toast

    I call it Salvador toast

    One or 2 pieces of toast (however you like it)
    One OE egg ( any way you want it)
    Slice of Pepperjack cheese(or whatever cheese you like)
    And chopped green chille

    How to create?
    Cheese on toast, then egg then chilli on top

    Tada, and trust me it is dam good and simple to make
     
  4. Katamari Prime

    Katamari Prime Hassan Chop! TFW2005 Supporter

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    Oxtail soup (slow cooker):

    1 Oxtail (fresh is best bet)
    1 box Beef stock (Kitchen Basics worked for me)
    1 Packet Mushroom Onion soup mix
    3/4 Lb mushrooms, sliced
    1 medium onion, diced
    1 large/2 medium carrots, chopped
    2 stalks celery, chopped
    3 bunches Spinach, chopped (That's just what came twist tied, yours may vary)
    1/2 cup barley
    2 cups water
    1 tsp. black pepper, fresh ground
    1 tsp ground Pasilla pepper
    1 tbsp ground cumin
    1 tbsp garlic powder

    Night before:

    Add stock, soup mix, water, and spices to slow cooker. Brown mushrooms, onions, and meat and add as well. Cover and set to low over night. Continue to cook on low through out the day, stir before hand if leaving. Hour before serving, remove bones and undesolved fat, add barley, stir. Half hour before serving, add remaining vegetables and stir.
     
  5. IronicHide

    IronicHide MEME GO HERE

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    Best parsnips in the world:
    Chop up parsnips, boil until beginning to go soft.
    Stir together one-big-dollop-of-honey-per-three-parsnips, ground cumin seed, frisky dash of dried sage.
    Put parsnips and the gloop together, wrapped in tin foil.
    Stick in a very hot oven for about 12 minutes.

    Likewise, chop and boil carrots just how you like them.
    Wrap them in tin foil with a little chopped ginger, half a lemon sliced up, and a fistful of dill tips.
    Put in the same oven at the same time.

    Potato wedge mix (last night):
    Seven potatoes = two dessert spoons of cornflour, one dessert spoon of smoked paprika, two stock cubes (of your choosing though I would politely implore you to use vegetarian) crumbled up.
    Dust each wedge in the mix and bake in the oven for what seems like for-bloody-ever.

    Thinly slice some aubergine (egg plant), dust with paprika and celery salt, drizzle of olive bizzle, same oven for slightly less time than the potatoes, slightly more than the snips and carrots.

    All of this plus two courgettes (zuchinis) will feed four gluttonous people.

    Good thread!
     
  6. -Mainframe-

    -Mainframe- Well-Known Member

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  7. Omega Supreme V

    Omega Supreme V I protect those I care 4

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    damn, I don't know where I can get parsnips from around here..a great friend of mine said she has it for Thanksgiving and since I've never heard of it till then, I want to try it :thumbs2: 
     
  8. Boy who screams

    Boy who screams Banned

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    Fudge Sandwich

    Get some fudge.

    Get some bread.

    Enjoy.



    (On a side not, does anyone hate recipes that have their last step as 'enjoy!', it's like they're forcing me to enjoy it, then I feel pressured, then I wonder if I should eat, for fear of not enjoying it, causing the cookbook to tear me to shreds slowly and painfully. By this point, I've realised I'm not enjoying it anyway, because of the sheer terror, and the cookbook rips me apart anyway...)
     
  9. Soundwave84

    Soundwave84 Banned

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    Wow i wonder if the fudge sandwich would be good maybe to sweet for me
     
  10. Boy who screams

    Boy who screams Banned

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    Nah...take the plunge!
     

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