Did you said food?
Also I googled krimas wondering what would come up, it was a bunch of stuff about krimea.
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Krimas = Xmas in Momo language :-p But there are a lot of holidays and frankly it is ALL about the food.
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I agree, every holiday is a great excuse to get together and eat something :D
Yeah, I assumed it was christmas with less letters, but I was curious about what google would find :P
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In b4 potatoes?
...nope, too late even for that it seems!
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Tzaar's Best Pizza Recipe:
1) Pick up phone.
2) Call Taylor Street Pizzeria
3) Ask for one deep dish with jalapeno, pineapple, and onion.
4) Wait 30-45 mins.
5) Enjoy with your choice of cold beverage and garlic butter sauce.
Edited for inability to count to 5 properly -_-
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Smart A**... Cooking is creative and apparently it reduces depression. Plus it saves a lot of money.
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Chicago style deep dish reduces my depression, though. ;_;
I love to cook, just too lazy to get my recipe book right now. :X
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Open refrigerator, say Hello Refrigerator! , find ingrediments, cook ingrediments into something delicious, feel satisfied :-p
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I made crepes with butter sauteed apple and whipped cream earlier.
I'm too stuffed to move. :X
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I need to come back to this thread and post some recipes.
I have the weekend off, so I'll check through my dear old mum's recipes she passed to me and see what I can post. :X
(some are family secrets I can never share)
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Microwave Scalloped Potatoes
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 3 1/2 to 4 cups thinly sliced white potatoes (about 3 medium)
- 2 tablespoons minced onion.
Place butter in 1 quart (I use an 8 cup Pyrex measuring bowl). Microwave on High 30 seconds or until melted. Blend in flour and seasonings. Gradually stir in milk. Microwave on High (10) for 8 to 10 minutes, stirring after 4 minutes.
Layer half of potatoes, onion and sauce in greased 2 quart casserole. Repeat layers. Cover.
Microwave at High (10) 17 to 19 minutes. Remove from oven and let stand 5 minutes before serving.
Optional: I put in lots of cheddar cheese on the casserole when it comes out of the microwave, cover and let stand.
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Chili Con Carne
I love me some chili. I usually cook a huge batch in a big pot, enough for probably 6-10 servings depending how greedy you are. I freeze what I don't eat on the day to keep for an easy dinner another day! Chili, like other stews and similar dishes, tastes better the next day or on the next heat-up, as it gives more time for the ingredients to do their thing. Some chili con carne recipes use sugar and red wine. I used to do this sometimes, but it as good if not better without.
- Pour yourself a drink. Wine or beer work well, don't hit the rum until later.
- Get a huge pan.
- Peel then dice 2 onions.
- Heat up some olive oil in your pan.
- Add the chopped onions to the pan, add some garlic too. I usually cheat and squeeze some of that garlic paste in instead.
- Stir it around on low-medium heat until the onions are looking a bit more cooked (they kinda turn a bit translucent).
- Add minced beef (or pork if you prefer). I usually add around 500g or more.
- Stir everything around until the meat browns. While you're stir-frying, add some black pepper.
- Open up a can of
whoopasschopped tomatoes. Two cans actually. Or you can use a cheap jar of tomato based pasta sauce.
(optional: add some real cherry tomatoes and/or yellow bell peppers - adds a nice bit of colour and texture) - Sprinkle in some oregano, chilli powder, paprika and a healthy amount of tabasco sauce. A real chef might advise choosing just one of the spices, or not. I don't know. Fortunately I'm not a real chef so I don't have to worry about such trivial things.
- Of course, you could chop and add some proper chili peppers here. But I don't, I just use the powder.
- Pour yourself another drink, as you must be nearly empty.
- Turn it down low (the pan of chili, not your drink) and stir occasionally.
- Peel and grate one carrot, and add it to the mix.
- Finely chop some mushrooms. Those small white ones, what're they called.. button mushrooms? Not sure if that's even a real name. Sadly I can't find such mushrooms where I live, but if you can, go for it. You don't miss much without them, but adding them means one more vegetable, so you are gonna be super healthy and feel good about eating more.
- Stir everything up some more. You added those chopped mushrooms right? I mean I forgot to tell you specifically to do so, but I'm hoping you didn't just leave them sitting on the counter.
- At this point you can leave things gently simmering on a low heat for a while. How much of a while is really up to you. 30 minutes might be enough. An hour is good. Two hours is great. Hell why not cook this up in the morning, then switch it off and heat it up to finish cooking in the evening - the longer you can let it simmer or sit, the better it'll taste when you heat it up. Within reason.
- When you're ready to finish it off, you're gonna need about 5-10 minutes of heating up the final ingredient, the can of kidney beans. Drain them and add them, then stir again for the final 5-10 mins.
- During this last stage, it's a good time to try it out to see if you need to add more spices or anything.
- While it's finishing off, you've also got chance to top up your drink, and finish preparing your serving of choice:
chili with rice - the classic chili con carne.
chili with short pasta - my preferred method.
chili with french bread and salad - the healthier choice.
chili with a proper jacket potato - the British alternative.
Now I'm hungry.
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i have to cook all the time because i'm poor, so no delivery or eating outside. 🍛🍟
no recipe because rice, pasta and salad are simple.
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I love the receipe I came up with after an Episode of Food Wars, were I tried to recreate the meal.
Fake meatloaf:
- Peel potatoes and karotts
- Cook them and mash them together, add a little milk and butter for a smooth texture but not to soaky
- Get a pan, peel then dice 2 onions and fry them in some oil. While they get glassy (hope that is right, only know it in german but google said its ok ^^) add some salt, mix, add some sugar.
- Mix about 4/5 of the fried onions into the mashed potatoe/karott mix
- Roll balls out of the mash (little smaller then a normal snowball) and wrap them in bacon stripes till the whole mash is covert. Repeat till all the mash is gone or you run out of space to put the balls into.
- Place the balls in an oven dish and sprinkle some rosemary (fresh is the best but dryed from a shaker also works fine) ontop
- Put it in the oven for about 20-30min at 190°C (sorry my fellow american friends). This is very variable, just keep an eye on the bacon.
- While the balls cook we prepare a sauce.
- Take your pan with the fried onions, add 400-500mL (again sorry ^^) red wine, one table spoon soy sauce and 1,5 table spoon butter.
- Let it simmer down a bit till it gets a smooth saucy texture.
Pour the sauce over the balls and enjoy. It will warm you up and fits perfect into the winter time.
<3
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Perfect recipe, will cook it tomorrow. Thanks for tip. :o)
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Hope you like it. Would be awesome if you could share a picture of your try :)
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Picture is not available :o) ... It was delicious, but I made little mistake, which led to change in recipe ... mash of potatoes and carrot wasn't dense enough to make balls, so I had to put bacon on bottom of ovendish, than layer of mash and on top another layer of bacon. I also used white wine, as we didn't have any red at the moment. Despite those changes, I was satisfied and detinately taking this recipe to my regular ones.
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Glad that if was to your liking. I should edit "not to soaky" in bold letters ;D
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That sounds yummy! But ... half a liter of red wine for the sauce? Sounds like a lot to me, no wonder this dish makes you feel warm. If you care to share: what sort of red wine would you recommend?
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Since you get alot of small balls out of the mash its not really that much. Also keep in mind that the red wine gets reduced and the alcohol boiled out.
For the recommendation: I have no clue about good wines, but I wouldn't boil a good one down. For the red wine taste a cheap one is enough, so that you taste the better bottles in your collecting to wild dishes ;)
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Lasagna (without beshamel)
igredients:
grounded beef
onion
garlic
tomato pureé, choped tomatoes
optional: peppers
lasagna pasta
hard cheese (edam type)
sour cream + milk
thyme
oregano
Chop some onions and garlic, put it in the pan on some oil and fry it.
Add grounded beef and after it turns grey, put in salt, thyme and oregano.
Add tomato pureé or choped tomatoes and choped peppers. If needed add some water (just that the meat doesn't snap to pan and blacken).
Left it to cook for cca 30 mins, sometimes stir as necessary.
Meanwhile grate cheese, mix it with sour cream and add some milk (just to mix it properly, not make it watery).
After meat is cooked, take ovendish, pour little of oil on bottom and start making the layers of lasagna pasta (unboiled) > cheese with sour cream > meat with tomatoes (repeat 3-4x) on top should be the meat - lastly add your favorite hard cheese on top (sliced or grated).
Put everything in the centre of oven heated to 200°C for cca 30 - 35 mins, cheese on top should be crunchy.
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No bechamel?? Traitor! But seriously, while I love a bechamel sauce, it does add a layer of complexity to the recipe that really isn't necessary to make it delicious.
My lasagna doesn't really have a recipe since the key ingredient is my meat sauce which doesn't have a recipe - I have the basics which include ground beef, ground pork/sausage meat plus whatever canned tomatoes are on sale. I sometimes use whole but crushed tomatoes are a bit better. I also throw in a small can of tomato puree. I also sometimes use large jars of spaghetti/pasta sauce - again, I look for what's on sale because I am going to use it as the base and then "fix" it...
BUT, every good recipe begins with: First brown an onion :-) (how many or what type depends on how much sauce you're making and the kind of onion you like or that's available.) Use some good olive oil to cook the onion - when it's looking almost cooked, proceed to add the garlic.
Then I throw in a bunch of chopped garlic - it's lasagna, be generous! Turn down the heat and don't over cook the garlic/onions.
Then I throw in chopped mushrooms. Again, amount and type are up to you. And if you hate mushrooms skip them! BUT Momo secret ingredient: http://epicurean-group.com/food_7.html or http://www.mushroomsonthemenu.com/umami/ I buy dried shiitake mushrooms to use in my sauce. I reconstitute them in small amount of hot water. So even if you hate mushrooms, this small amount will make your sauce super delicious.
Once the mushrooms have reduced/cooked, I put all of these ingredients in a huge sauce pan with the tomatoes, puree, tomato sauce and more secret ingredients (described later) while I cook the meat. (I have HUGE stockpot because I always make a lot and freeze containers for use later.)
Brown the ground beef. Once cooked through, strain out the fat and add the meat to the sauce.
Brown the sausage/pork. Once cooked through, strain out the fat and add the meat to the sauce. Note: spicy vs. sweet sausage - pick what you like. If you can't find it packaged in the meat aisle, you can buy sausages and un-case the meat.
You can also use ground turkey or veal - depends on what you like. You can also use bacon - either with or without sausage.
Now, for the secrets:
Herbs - everyone has different tastes but for this sauce I like to add generous amounts of sage, basil, thyme and oregano. If you have access to fresh parsley, use that - I find the dried stuff loses it's flavor. There's some evidence that lightly cooking your herbs in some olive oil blooms the taste - you can do this before adding them to the sauce. The gold standard recipe from Marcella Hazan uses nutmeg.
Vinegar and wine: I use a generous dollop of red-wine vinegar and I add at least a 1/2 bottle of red wine. For me, this cuts the super sweetness of the tomatoes - but if you like a super-sweet sauce, use less vinegar or none at all. You can also use a sweet white wine.
Salt and pepper - wait until all the flavors of the sauce have melded - 45 minutes of a slow boil - and add to taste.
Keep tasting the sauce while you let it simmer for a couple of hours - add more wine, vinegar, herbs until it tastes right to you.
Additions:
I love artichoke hearts so I always have some on hand and I throw a bunch into the sauce about an hour before the sauce is done. I usually let my sauce cook 2-3 hours on a slow simmer.
Some people like to add in some cheese during the cooking process - I just wait and add it on top - or if I'm using the sauce for lasagna, plenty of cheese gets added anyway.
Some people like celery - if you do, then cook it with the garlic.
Carrots - a traditional Bolognese uses carrots - chop them into smallish pieces and add to sauce with meat.
Milk - again, not something I use but some traditional Bolognese recipes call for milk.
Peppers - I don't add them but that doesn't mean you can't. just don't add banana peppers unless you want spicy chili
Beans - you could use this recipe to make chili - add the appropriate spices, peppers and whatever kind of beans you like.
Note: My recipe is not a traditional Bolognese - mine uses way more tomatoes and is more of a sauce with meat than a meat with sauce.
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Momo, people is going to blacklist you if you put good meals :O
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Well I gotta feed you guys anyway - may as well get some help with what and how to cook it! :-p
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You're right, https://www.youtube.com/watch?v=D93-VOQyoJw a recipe from my gf's channel, its spanish tho :p
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what reciepes are you looking for? Dessert or normal food and would you prefer something from around we live or just the favorite?
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Any recipes you like! I was thinking we could have monthly themes but I don't want to overly restrict anyone's creativity. :-)
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- 100g white sugar
- 10-15g cows butter
- 25cc water
- 25cc white vinegar
- powdered white sugar.
- Put butter, water and vinegar in pan, heat to around 140-160 degrees Celcius, stir while butter melts and the liquid clears.
- Add sugar, mix well and keep temperature stable
- Sugar will melt, mixture will start foaming. Wait until foam thickens/clears (the bubbles will pop noticably less quick), should take about 10 minutes.
- Pour mixture onto silicone mat or sheet of baking paper. Let cool until it's hand-touchable. While that happens, lift edges of the sheet so the mass shapes up into a lump/ball, and to massage out any remaining air bubbles.
- When cooled down far enough to touch by hand, roll the mass into a string about as thick as your thumb. (stretching and folding is optional, to get a pretty, striped texture)
- When it's cooled enough for a crust to start forming, cut or pull into smaller segments about as wide as your thumbnail (or whatever size you prefer). You'll have to move fast at this point, it won't be long before the mass hardens too much to work with
- Dust off lightly with the powdered sugar to prevent sticking, and leave to cool further.
And presto, there you have the Dutch hard candy known as "babbelaars", perfect to serve next to hot tea or coffee.
(Well, the first few attempts will probably be a mess of burnt and/or recrystalized sugar instead - the result of getting the temperature and/or timing wrong, which is quite easy).
As variation:
- Experiment with balance between water & vinegar for different textures.
- Use salted butter or otherwise add salt to taste.
- Use lemon juice instead of vinegar for slightly different flavor.
- Deliberately use higher temperature (around 180-200 degrees Celcius) for darker color (sandy brown instead of buttery yellow) and more caramel flavor, closer to English butterscotch.
- While working the mass into a string, there's also room to experiment with adding spices, cinnamon, cocoa, powdered nuts etc. to taste.
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Momo! :D
Here's a very quick dessert recipe that I've used that was a hit at a company party. You can also make your own pie crust and whipped cream if you have the time and are so inclined.
Peanut butter pie
- 1 (9 inch diameter) premade graham cracker or chocolate pie crust
- 1 (8 oz) package of cream cheese or Neufchatel cheese
- 1/2 cup of creamy peanut butter
- 2 (8oz) containers of whipped topping (ie. Cool Whip)
- 1 package of mini peanut butter cups or chocolate chips
- Mix the cream cheese and peanut butter until smooth. Fold in one container of whipped topping. Cram all of that goodness into the pie crust.
- Add a layer of whipped topping on top and garnish with your chocolatey morsels. Chill for at least 2 hours before serving.
Note: I prefer the chocolate crust and Neufchatel cheese. You can also substitute Nutella for the peanut butter for a chocolatey hazelnut pie. :D
Also, what's MAHAYO? That sounds like too many letters to me. ;)
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Wow, that looks super simple to make and delicious too! I am often prone to making the most difficult recipe rather than something simple but I admit one could whip this puppy up in no time flat! as MAHAYO -GOG reference to "make a human answer you"
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The Cool Whip wouldn't add much sweetness to the cream cheese/peanut butter mix... Sounds more salty than sweet :p
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The Cool Whip's really just to make the pie filling fluffier. The original recipe included half a cup of confectioner's sugar in the filling, but I didn't find that necessary as it was sweet enough with the chocolate crust and the whipped cream/mini peanut butter cup combo on top. :)
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PUMPKIN BARS by Genkicoll
3 cups flour
1 TBS baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 TBS cinnamon
1 large can pumpkin (29 ounces)
2 1/2 cups sugar
1 1/3 cup vegetable oil
- In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
- In a large mixing bowl beat together pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased, LARGE baking pan (I use the bottom part of a broiler pan)
- Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan
on a wire rack.
Frosting:
4 1/2 oz softened cream cheese
1 1/2 tsp vanilla
6 TBS softened margarine
3 cups sifted powdered sugar
In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator for up to 3 days.
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Yummy - I even have a can of pumpkin in the pantry - in fact I think I have all the ingredients for this :-) Thanks, Col!
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well now i'm hungry... since i'm not really one known to cook or know any recipes i think ill just drop a cple keys instead. ^^
hope that works instead. xD
| Game | Key | ?? = |
|---|---|---|
| Unforgiving Trials: The Darkest Crusade | GAHHT-H?F0X-Y55V8 | 12345x7890 |
| Unforgiving Trials: The Darkest Crusade | I7ZCW-XT65B-?YNNI | 1x34567890 |
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I'm lazy right now. But I will try and post pierogi recipe later on D:
Bump : P
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; _ ;
I don't have time to go and ask my mum for recipe. Sorry :C
Tho we eat them with mix of meat / sauerkraut fillig, which is kinda weird. Other people eat them either with sauerkraut / mushrooms, meat / onion or fruits fillings :D
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So as the mother of such things like MAHAYO and jigidi GA puzzles, I feel it is incumbent upon me to call upon the bakers and chefs of SG.
You say "WTF is she even talking about??" Well it appears that many SG members eat food. Some even like food. And some actually like to cook food. gasp Cook? Really? Yes, you can do it too :-)
Oh and there will be GA's. Soon... krimas GA's and krimas recipes too - soon. Plus if you want to post your favorite recipes, or post GA's or puzzles about food with GA's, please feel free. Cause SG cooks good freaking food please no dog or other favorite SG animal recipes cause that would be bad :-p
Current GA's here:
Food GA 1
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