>>93

I gotta try that, it sounds delicious.

Here's my favourite tofu recipe:

Tofu with tamari vegetables

500 g natural tofu (I use silken tofu although it is quite hard to handle and breaks easily. Firm tofu will do as well.
1 dl tamari soy sauce
1 tablespoon grated fresh ginger
1 tablespoon grated fresh garlic
2 tablespoons of sesame seeds
1 package of bean sprouts (about 200g)
4 carrots
2 kohlrabbies
Rapeseed oil
Garnishment: Sesame seeds

1. Cut the tofu into big slices, about 1.5 cm in thickness.

2. Mix tamari soy sauce, the grated ginger and garlic in a bowl. Add the tofu and marinate for about 15 minutes. I turn them over after half the time.

3. Chop the carrots and kohlrabbies to shreds.

4. Heat quite a large frying pan and add some of the oil.

5. Take the tofu and fry it for a couple of minutes on both sides. Put them on a plate.

6. Add the vegetables and fry for a minute.

7. Pour over the marinade and fry for another minute.

8. Sprinkle with sesame seeds and serve with the tofu.

You can serve it with rice if you want, I'd use sticky rice.

Reposting because no one should be without DELICIOUS CHAI TEA

By request, here's a repost of the recipe for General Sun Tzu's Chicken/Tofu Sauce:

General Sun Tzu's Sauce

1 cup Pineapple Juice (one big can of Dole Pineapple Slices in Natural Juice will usually yield enough)
1 cup Chicken or Vegetable Broth
1/4 cup Soy Sauce
1/4 cup Sugar
1 tablespoon White Vinegar OR Cider Vinegar
1 teaspoon Red Pepper Flakes
1 small piece Fresh Ginger, grated
Pinch black pepper
Corn Starch for thickening

1) Combine all ingredients except corn starch in a jug or other container.

2) When ready to use, pour into the pan with tofu/chicken and vegetables, or into a separate saucepan. Bring to a simmer.

3) Add a few teaspoons of corn starch to a cup. Add a little water and stir to make a thin, milky liquid. Add the cornstarch-water mix to the sauce while stirring, until desired thickness is achieved.

>>187

Remember the ol' redline for the chicken? I followed it! I sliced and fried cauliflower, broccoli, mushrooms, carrots and tofu in sunflower oil before pouring the sauce in. I boiled rice to go with it. The result was tasty, I'll make it again.

delicious salad is made from pomegranite seeds, corriander (parsley would also work), tomatoes, red peppers and lemon juice. All of the above are chopped up except lemon juice and pomegranite seeds because they do not need it.

I then added some olive oil because I can and some pepper.

Recipe improvised from a nice resturant I've gone to a few times. Except they have some sort of nuts in theirs and this has tomato and pepper. POMEGRANITES, LEMON JUICE AND CHOPPED LEAVES ARE A MUST. chop the leaves pretty finely, it's best to. Not until they're mushy though that's just stupid.

Nonna's Old Fashioned Rustic Style Tomato Sauce

1 medium sized sweet yellow onion
2 Cloves Garlic
Olive Oil
Oregano
Basil
Black pepper
2 28 oz Cans San Marzano Tomatoes (A Protected Origin Breed, grown in the shadow of Mt. Vesuvius, they DO make a huge difference in flavor!)
1 whole pig's foot, or 1/2 to just under 1 lb chopped pig's feet (I am NOT KIDDING)
Your favorite meatballs or italian sausage, if desired

1)Throw in the pig's foot into a large cooking pot (3 quarts or larger) and quickly brown on the bottom, rendering out some fat.

2)Dice the onion, crush and chop the garlic cloves and add to the pot with pigs' feet and a splash of olive oil. Saute on medium to low heat until the onions are translucent, and pigs' feet are beginning to look cooked on the surface.

3)Pour in San Marzano tomatoes and about a teaspoon each of oregano and basil, and a grind or two of black pepper. Turn up heat to medium and crush some of the tomatoes with your spoon as you stir to blend.

4)Cover the pot and simmer the sauce on medium heat for about 1 hour.

5)Add sausages or meatballs then lower the heat until just slightly bubbling, and cook for 2-3 more hours. If your meatball recipe runs loose, give them a quick brown in the oven, then add to the sauce later in the cook time so it doesn't break down too much.

6)Sauce is done when the pigs feet are falling apart, or break apart without resistance under a fork or spoon. Serve over any pasta with a generous grating of Parmesan cheese. DO eat the pigs' feet alongside, they are delicious and intensely pork flavored.

Chicken Potato Cheese Casserole

This is in the oven right now.

1 breast chicken, cooked through and diced into small pieces
2-3 red potatoes, diced to small pieces and boiled until fork-tender
1 cup veggie(s) of choice (asparagus and/or broccoli go well)
1 recipe cheese sauce (below)

Put all in a pie pan (glass) or 2 quart casserole. Cover in cheese sauce, and sprinkle with bread crumbs. Bake at 350F until warm through and crumbs are crisp, about 15-20 minutes.

Cheese sauce:
3 tbs butter
3 tbs flour
1/2 tsp salt
1/8 tsp pepper
1 1/2 c milk (higher fat the better)
1 c shredded cheddar

Melt the butter, and then kill the heat. Stir your flour and seasonings in vigorously until smooth (you're making a roux). Add your milk and stir until smooth over low heat. Let cook for about 5 minutes until thickened a bit. Add cheese, stirring until smooth. You can thicken after the cheese is incorporated by letting it boil for a couple minutes.

Enjoy by itself or with a side salad.

I am being pestered to post this, SO I WILL. I might be threatened with death if my mom finds out that I posted family secrets (not really) to the internets though.

Rum Drops
Start with:
2 cups finely crushed/sifted graham cracker crumbs
Add:
2 tbsp cocoa
1 cup sifted powdered sugar
1/8 tsp salt
1 cup finely chopped nutmeats*
Combine:
1 1/2 tbsp honey or syrup
1/4 cup rum or brandy**

Add liquid ingredients slowly to the crumb mixture.
Use your hands in order to tell by the "feel" when the consistency is right. When the ingredients will hold together nicely stop adding the liquid. If the mixture seems too dry, add a few drops more liquid***.
Roll into 1 inch balls.
Roll balls in powdered or granulated sugar.
Set balls in tin box 12 hours to ripen.

*That's how it's written in my family recipe. Traditionally we use walnuts, but other meaty nuts like that can be used.
**Any chocolate enhancing alcohol can be used, depending on desired flavor.
***booze

Have fun with this! Make sure you let them cure, or they'll taste very odd. And I'm not sure what the difference is between "tin" and "tupperware" with this recipe, but I always use my tin out of habit. I also use parchment paper to line and cover in the container.

Let me spam this thread some more. Mostly what I do in the kitchen is make desserts; if you've kept track of my various cooking thread posts, you'd see this.

Pictured is a tart I made today with Pink Lady apples, served with caramel sauce. For Thanksgiving, I made the original recipe with pears, served with caramel sauce and freshly whipped cream. Both versions of this are delicious, with or without the caramel. The recipe is also super easy to make, and the most tedious part is coring, peeling and slicing the fruit! If you're a beginner at pastries, I'd recommend this as a starter dessert to impress your friend/family with.

(I'm just posting links because, I admit, I'm pretty lazy.)

Pear Tart (recipe and tart shell recipe)
http://splendidtable.publicradio.org/recipes/special_thanksgiving_tart.shtml

Caramel sauce
http://simplyrecipes.com/recipes/caramel_sauce/

Necrobumpin' for great cake-ness.

So I made this cake this weekend, due to having extra raspberry compote from desserts made for my grandmother's 75th birthday party. (I had made custard sauce and lemon curd or raspberry compote parfait things.)

Hershey's Perfectly Chocolate Cake
Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 10 to 12 servings.
(Baker's note: I made this in two 8" round pans, and put more batter in one pan. I cut the thicker cake in two to make three layers.)

Almond buttercream
2 sticks of butter
powdered sugar to taste (~2-3 cups)
almond extract to taste (2-3 tsp)

Beat until fluffy.
(Baker's note: I ran out of powdered sugar and used Splenda 1-to-1 substitute and regular granulated sugar for the rest)

Raspberry compote:
20 oz frozen raspberries (keep them frozen DO NOT THAW)
1/3 cup water
1/3 cup sugar (I used Splenda 1-to-1)

Bring 16oz of raspberries, water and sugar to a simmer in a saucepan over medium heat. Simmer until berries burst (~10 minutes), then add the remaining berries, cooking until sauce coats a spoon (~8 minutes).

Cool, cut, frost, stack, eat. Enjoy!

This is a strange but good margarita recipe that my parents got from a restaurant up in Jacksonville: Jalapeno Pear Margaritas. It actually contains two recipes, though: one to make the margarita, and the other to make the jalapeno syrup that will go in the margarita.

Margarita Recipe:

1 oz pear puree (Can be fresh or canned pears)

1 1/2 oz El Jimador Tequila (If you have Patron or any other type of tequila, that's fine, too)

3/4 oz Cointreau

Top with sour (Lemon or lime juice poured in the glass works fine, too)

Mix in 3 tsp of jalapeno syrup for each glass

Jalapeno Syrup Recipe:

1/2 water

1/2 sugar (I don't know the precise measurements for the sugar or water. Just see what seems right)

1 cup sliced jalapenos (I don't know if they should be pureed or not, but I think my parents put jalapeno puree in with the syrup mix, and then put jalapeno slices in the drink afterward)

Simmer mixture for 5 minutes

Hope you enjoy it :)

DICKS EVERYWHERE

RAINBOW WHITE CHOCOLATE BROWNIES.
yum.

Kahlua Fudge Cake = Chocolate Orgasm *drool*

http://www.cdkitchen.com/recipes/recs/375/Kahlua_Fudge_Cake50447.shtml

>>4984
Oh my god, maybe I'll make these for Valentine's Day. Bad. Ass.

Random Bread Snackapalooza!
(AKA Stuff that's terrible for you but probably really easy to make, depending on what's in your house)

Pizza Bread
-Two slices bread
-Two slices sandwich cheese (American or otherwise)
-Ten to twelve slices of pepperoni
-Leftover spaghetti sauce
Arrange bread on plate, spoon sauce over bread. Top with cheese and pepperoni, microwave for around 30 seconds or until the cheese is melty.

Snow-Capped Bread
-Two slices bread
-Butter/margarine
-Sugar
Butter bread, sprinkle on sugar, microwave for a shortish amount of time.

Chocochip Bread
-Two slices bread
-Butter/margarine
-Semisweet chocolate chips
Butter bread, arrange chocolate chips to where they're almost covering the buttered surface. Microwave for a shortish amount of time.

>>5026

Sounds a bit like Fairy Bread - white bread spread with butter or margarine, with sprinkles on top. Common at children's parties in Australia.

Also, I found some russet apples in our fridge today; they have a pretty golden skin with a paper-like texture. And since I've been watching Gordon Ramsey shout at people all afternoon, I had them on an arugula salad with some cherry tomatoes, artichoke hearts and cucumber spears. It was delicious, and the rough skin meant my olive oil/red wine vinegar/wholegrain mustard dressing stuck to it really well.

If I figure out other ways to use apples in savory recipes (other than the obvious pork and apple sauce) you can bet I'll post about them. :V

>>5022

Zero contribution but I misread that as "Fudge Cats" for some reason.

Being Australian and coming from a heavily Irish ethnic background mean that I love my lamb and potatoes, and thus by right I love my Irish stew.

Irish stew is pretty easy to make, and is hearty, filling and delicious.

Ingredients
•4-5 lamb chops, bone removed
•1 tablespoon olive oil
•1/2 teaspoon salt
•freshly ground black pepper to taste
•1 large brown onion, roughly sliced
•2 carrots, peeled and cut into large chunks
•1 parsnip, peeled and cut into large chunks
•4 cups water, or as needed
•3 large potatoes, peeled and quartered (OR 6 small potatoes, peeled)
•1 tablespoon chopped fresh rosemary
•2 tablespoons mint sauce to taste
•1 clove of crushed garlic

Directions
1.Heat oil in a large stockpot over medium/high heat. Add lamb pieces and cook until lightly browned (don’t cook them right through).
2.Add the onion and carrots and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending whether the meat is tender yet.
3.Stir in potatoes, parsnip and garlic, and simmer for 15 to 20 minutes, before adding garlic and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls with mint sauce drizzled over.

For more info, go here: http://betsytheripper.livejournal.com/99561.html
It has shit like extra pictures, backstory, and blahblahblah. Also, all the NSFW messages I used can be seen at that link, I just don't want to multipost with pics.

Strawberry Shortbread Cookies:
1 1/2 cups strawberries, cleaned, with stems and hulls removed
1/2 cup sugar
1 cup butter, unsalted, soft
2 cups AP flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla

Preheat your oven to 350F. Chop your strawberries into small bits, and add 1/4 cup of sugar. Muddle this for a chunky texture, or pulse this in your food processor (or blender) until mostly smooth. Cream the butter with the remaining 1/4 cup sugar in a separate bowl. Add in the strawberry mix and the vanilla. Add the flour, baking powder and salt and mix until a soft, sticky dough forms. Work dough with floured hands on a lightly floured surface just until it's no longer sticky to the touch. Roll out on a lightly floured surface, turning frequently, until about 1/4 inch thick. Cut cookies, and transfer to parchment lined baking sheet. Bake for 12-16 minutes, or until the dough is firm when touched, instead of squishing when touched. Let cool on wire rack.

After this, I melted some semi-sweet chocolate chips in a double boiler, and coated the tops of the cookies. I then used the Wilton Meringue Powder Royal Icing recipe to decorate.

>cooking assignment for class
>this thread
>mfw

If you are feeling crappy, haven't been eating your fruits and vegetables, or just want some Moroccan food, this is a great stew for you to fix that. This recipe has a lot of chopping, so if you have a food processor, you can save some time. It makes a big vat so you will have leftovers.

Vegetable Tagine

* 1 teaspoon olive oil
* 1/2 onion, chopped
* 1/2 green bell pepper, chopped
* 1 clove garlic, chopped
* 1 carrots, chopped
* 1 sweet potato, chopped
* 1/2 eggplant, chopped
* 1 plum tomato, chopped
* 1 zucchini, chopped
* 1/3 cup raisins
* 2 cups vegetable broth
* 2 teaspoons lemon juice
* 1 teaspoon honey
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon Cayenne pepper
* 1 (15.5 ounce) can garbanzo beans
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper


1. Heat oil in the bottom of a large, heavy pot over medium-high heat . Cook and stir the onion, green bell pepper, and garlic in the oil until tender, about 5 minutes.


2. Place the carrots, sweet potatoes, eggplant, plum tomatoes, zucchini, and raisins in the pot with the onion mixture. Stir in the chicken broth, lemon juice, honey, and season with cumin, coriander, turmeric, and cinnamon. Bring the stew to a boil over high heat, cover, and reduce the heat to medium-low, and simmer until the vegetables are tender, about 30 minutes.


3. Pour the garbanzo beans into the stew and season with salt and pepper. Stir to combine and cook the soup for an additional 10 to 15 minutes.

1 package of imported ramen, no shit North American ramen. I suggest a spicy Korean variety for this.
1 egg
1 slice processed cheese
maybe some bok choy, prefried fish cake or tofu too.

Boil 2 cups of water and add your ramen and optional veggies. Don't forget your flavour packet. Reduce heat and cover for 2 minutes.

In a small bowl whip your egg until it's even then slowly pour it into the soup.

Quickly unwrap your cheese and lay it over the soup, when you see it bubble up in the middle mix like mad and remove from heat. Your egg will be fully cooked by now so don't worry.

Pour into a bowl and enjoy this orgasmic mix of flavours that is a high sodium, low cost meal. Seriously, the whole thing will set you back maybe $2

>>4984

i want to make sweet love to this recipe all night long.
couldn't help but make a batch, here's what i turned up.

i have a kilo of minced kangaroo

what do?

>>5432
burgers.

>>5432
Ooh ooh wait til I get home! OtherHazards and I did an experimental roo-off and made some decent recipes.

>>5432
I have a recipe for pie I could post up if you'd like. Though it calls for 1/2 kilo cubed meat, I'm sure it would work fine.

>>5433
eh, half of it is leftovers from burgers. they were edible, but i wasn't impressed

>>5436
how does american know what roo is?

>>5440

I just made a variation on peaches and cream that was quick, seems pretty healthy, and was tasty.

You need:
A small bowl
1 peach
Plain yogurt
sugar
cinnamon
nutmeg
cardamom

Cut up the peach into the bowl and spoon enough yogurt over the pieces to take up a lot of the remaining space in the bottom of the bowl. Sprinkle with sugar and spices to taste.

Last winter, I saw an episode of Best Thing I Ever Ate that featured a very tasty-looking shrimp & garlic dish (kind of like a scampi) that I decided to make a slight variation of for New Year's Eve dinner ("Variation" meaning "alter the amount of ingredients to suit my family and add pasta"). My family loved it, and insisted I make it again next New Year's, so I wrote it down. I rediscovered the recipe today while looking for something on my external hard drive, and since this thread was bumped, I thought I'd share. I only wrote down the recipe a couple days after said dinner, and I didn't exactly measure the amount of lemon juice and pepper I used, so my measurements might not be exactly the same as they were that night, but I think it's close enough.

Yes, I realize I used a lot of garlic and butter. It's one of those "eat on special occasions, not every day" meals.

2½ lbs. jumbo shrimp, peeled and deveined
3 bulbs fresh garlic, peeled
2 sticks butter
2 tbsp lemon juice
1 tsp crushed red pepper
8 oz. linguini

Melt one stick of butter in a skillet over medium-high heat. Add garlic cloves and saute until lightly browned and tender. Meanwhile, boil a large pot of water for the pasta. Cook linguini according to the package directions. Add shrimp and remaining butter to the garlic butter mixture and continue sauteing until butter is completely melted and the shrimp is pink and opaque. Stir in lemon juice and pepper and cook for an extra few minutes. Remove shrimp mixture from heat and serve over pasta.

Serves 4-5

(Another tip? Serve it with sliced French bread. I sauted the garlic cloves to the point where they were so soft you could spread them on a piece of bread, and it tasted delicious.)

In today's rapid world, staying informed about the latest advancements both domestically and globally is more vital than ever. With a plethora of news outlets struggling for attention, it's important to find a trusted source that provides not just news, but perspectives, and stories that matter to you. This is where [url=https://www.usatoday.com/]USAtoday.com [/url], a top online news agency in the USA, stands out. Our commitment to delivering the most current news about the USA and the world makes us a go-to resource for readers who seek to stay ahead of the curve.

Subscribe for Exclusive Content: By subscribing to <a href=https://www.usatoday.com/>USAtoday.com</a>, you gain access to exclusive content, newsletters, and updates that keep you ahead of the news cycle.

[url=https://www.usatoday.com/]USAtoday.com [/url] is not just a news website; it's a dynamic platform that strengthens its readers through timely, accurate, and comprehensive reporting. As we navigate through an ever-changing landscape, our mission remains unwavering: to keep you informed, engaged, and connected. Subscribe to us today and become part of a community that values quality journalism and informed citizenship.