Favorite Recipes from the NTWF

[gelsky]

Okay! So, this is just a thread where you can post all of your favorite recipies! Please tell if they contain nuts or anything, or milk products, because we don't want any of our forum members to get allergic reactions! Please put the ingredients, how much, and how you make it!

I'd just like to thank all the moderators/admins/mini-mods (And yes, I am still calling them that) for at least letting this idea be a thread, even if it wasn't a big enough idea to be a board ^_^ I myself have a recipe, although it is nameless, I'll call it 'Cheesy Triscuits!'

Ingredients:
Triscuit Crackers (as many as you want!)
Any Type of Cheese (Though I recommend the white kind, Mozzerella, one peice of cheese for each cracker)
and
Mustard! (I prefer regular, and frenches is the best kind ^_^ One squirt for each cheese peice/cracker)

Procedure:
1. Take a cracker ^_^
2. Take a piece of cheese
3. Place the cheese on top of the cracker
4. Squirt le mustard on le cheese

Has a dairy product in it; not good for the lactose intolerant


It's so yummy ^_^

Footnote: Can we keep this board strictly recipes please? Just for convenience. If you feel the need to comment on someone's recipe, please do so by PM.

-Thanks. Your friendly neighborhood cheese.

[Deleted]

Fudgy Chocolate Layer Cake with White Candied Roses
45 minutes preparation, 25-30 minutes backing.
Makes 12 servings.

Now before you start this recipe make sure that you identify all flowers before eating them--many are poisonous by nature. Check with a poison control center or reference guide before sampling any plant. Also keep in mind that flowers raised for the florist trade are often toxic from pesticides, and those found growing wild along the road are tainted with automobile fumes.

Grow your edible flowers from pesticide-free seeds or seedlings. Raise them organically and use only water, a homemade mix of dish detergent and water, or a commercial insecticidal soap for pest control.

Pick edible flowers just before your're ready to use them. They will not have wilted, and their flavor will be at it's most intense. Harvested blooms can be loosely wrapped in dampened paper towels and kept in the refrigerator for about a day.

Always rinse flowers gently with water and pat dry or let air dry before using them. Be sure to inspect for insects.

Here is a nice site that has a long list of edible flowers:
whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm

To make candied flowers as dessert decorations, paint white rose puds with lightly beaten, slight frothy egg white. Sprinkle with superfine (not confectioners') sugar. Let them dry on a baking rack or clean mesh screen and store in a tight-lidded container.

---

Ingrediants:

1 3/4 cups all-purpose flour
1 cup less 1 tablespoon unsweeted cocoa powder
1 1/4 teaspoons backing soda
1/8 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
2/3 cup granulated sugar
2/3 cup firmly packed brown sugar
2 large eggs
2 teaspoons vinilla extract
1 1/2 cups buttermilk

Frosting and Garnish:

1/2 cup (1 stick) butter, softened
1 1/2 cups confectioners' sugar, sifted
3 ounces (3 squares) unsweeted chocolate, melted
2 teaspoons vanilli extract
6 White candied rose buds (optional, number of rose buds can be more or less)
Chocolate shavings (optional)

---

Procedure:

1.) Preheat oven to 350 F. Line the bottoms of two 9-inch round cake pans with waxed paper. Grease paper and sides of pans. Dust with flour.

2.) Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter, granulated sugar, and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla.

3.) A low speed, alternately beat flow flour mixture and buttermilk into butter mixture just until blended. Divide batter equally between prepared pans.

4.) Bake cakes until a toothpick inserted in center comes out clean, 25 to 30 minutes. Transfer pans to wire racks to cool for 10 minutes. Turn out onto racks. Remove paper. turn layers top-side up and cool completely.

5.) To prepare frosting, beat butter and confectioners' sugar at medium speed until light and fluffy. Add melted chocolate and vanilla; continue beating until shiny and smooth.

6.) Place 1 cake layer on a serving plate; spread with frosting. Top with remaining cake layer. Spread frosting on top and sides of cake. Let cake stand for at least 30 minutes before placing rose buds, sprinkling with chocolate shavings, and slicing.


I'll be back later with more yummy recipes right after this commercial break!

Fire Pixie

[calvinseviltwin]

Chocolate/Peanutbutter in a Cup

4 or 3 handfulls of chocolate chips. Or 1/3 a cup.

1 micowave safe bowl

1 jar of peanut butter (creamy works best!)

1 spoon and 1 knife

Cupcake Wrappers

How to Make:
1. place chocolate chips in microwave safe bowl.
2. set microwave on high for 1 minute!
3.While microwave is on place 2 spoonfuls of penut butter in each wrapper and smoth it out.
4. When chocolate chips are done stir until all blened.
5. When all blened put choc. chip mixture on top of peanut butter until peanut butter is covered 7. And when cold ENJOY your own homemade Peanut butter fudge treat!

[htnfund]

[glow=red,2,300]A Light and Luscious Parfait[/glow]

Okay this is coming straight out of my Mom's cookbook. This is a light Apricot-Tapioca Parfait, perfect for dessert after a heavy meal. If desired, serve with dainty, chocolate-laced cookies. Or, if desired, it is perfect while chatting at the NTWF. ;D

Ingredients:
1. 2 large eggs
2. 1 can (1 lb, 1 oz) apricot halves in heavy syrup (reserve 3 apricot halves for garnish)
3. 3 tablespoons quick cooking tapioca
4. Dash of salt
5. 1/4 cup of sugar
6. 1 cup of milk
7. 1/2 teaspoon vanilla extract
8. Fresh mint sprigs (optional)
9. Chocolate-laced cookies (optional)
NOTE: I advise using caution when preparing recipes that contain raw egg white.

Procedure:
1. Separate eggs, placing egg whites in a medium-sized bowl and yolks in a small bowl. Set egg whites aside until they warm to room temperature, about 1 hour. With a fork or wire whisk, beat yolks until well broken up.
2. In a colander or strainer over a bowl, drain the apricot halves. Reserve 1/2 cup of the syrup. (The remaining syrup can be used as part of the liquid in preparing flavored or unflavored gelatin at another time.)
3. In a medium-sized saucepan, mix together 3 tablespoons tapioca, the salt, 3 tablespoons sugar, 1 cup milk, the beaten egg yolks and reserved 1/2 cup of apricot syrup. Let stand for 5 minutes.
4. Over medium heat, cook tapioca mixture, stirring constantly, until it comes to a full boil, about 6 minutes. Remove saucepan from heat; stir in vanilla. Cover and let cool slightly.
5. With a portable electric mixer or rotary hand beater, beat egg whites and 1 tablespoon sugar until stiff peaks form when beaters are lifted. With a rubber spatula or wire whisk, fold cooled tapioca mixture into egg whites to combine slightly.
6. Spoon tapioca mixture into parfait glasses, alternating with the apricot halves. Top with reserved apricot halves or sliced apricot halves. Cover the glasses with plastic wrap and place in the refridgerator to chill for 2 hours until very cold. If wanted, garnish with sprigs of fresh mint. Or, if you like, serve with chocolate-laced cookies. Mmmm!

[Deleted]

Rib Roast Dinner with Baked Patatoes and Baby Carrots in Dill Butter Sauce (optional)

---

Ingrediants:

For the Potatoes

6 large russet patatoes, scrubbed
1 tablespoon butter or margarine
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
2/3 cup chopped yellow onion
4 slices baked ham (about 4 ounces), diced
1 1/2 cups shredded Colby cheese, divided
2 tablespoons milk
2 tablespoons sour cream

For the Roast

1 tablespoon coarsely cracked black pepper
1 2 1/4-pound boneless rib roast or tenderloin
1/4 cup fresh flat-leaf parsley
1 tablespoon fresh chives
1 tablespoon fresh tarragon leaves
1 teaspoon dried thyme

---

Making the Potatoes

1.) Preheat oven to 400 degrees F. Pierce potatoes several times with a fork. Meanwhile, melt butter in a large nonstick skillet set over medium heat. Add peppers and onion; saut'e until tender, about 5 minutes. Add ham; saut'e for 5 minutes.

2.) Reduce temperature to 350 degrees F. Cool potatoes slightly. Slice tops off potatoes and scoop out pulp; reserve skins. In a bowl, mash pulp. Stir in 1 cup Colby, milk, sour cream and vegetables mixture. Spoon mixture into patato shells.

3.) Sprinkle potatoes with remaining Colby. Place on baking sheet. Bake until heated through, about 20 minutes. Serve with roast.

Making the Roast

1.) Increase oven temperature to 425 degrees F. Rub the pepper evenly over beef, pressing gently so pepper adheres.

2.) Place the herbs in a large measuring cup and chop using kitchen shears.

3.) On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.

4.) Loosely tie the beef at 2-inch intervals with kitchen twine. Place beef on foasting rack.

5.) Roast until an instant-read meat thermometer registers 155 degrees F. for medium, about 30 minutes. Let stand for 5 minutes; carve into thin slices.



An Appetizer to Please: Stuff snall red potatoes instead of the russets and serve them as a snack or appetizer. They are delicious!

A Tasty Idea: Substitute large sweet potatoes for the russets. Try Monterey Jack cheese on top instead of Colby.

Leftover Idea: Leftover roast beef will keep for up to 2 days in the refrigerator. Cover the meat tightly with plastic wrap.

Make Ahead: Prepare and stuff potatoes up to 1 day in advance. Wrap in plastic wrap and refrigerate until ready to back.

Kitchen Tip: Do not tie the beef too tightly with twine or the flavorful meat juices might escape.

Attention to Detail: Use a meat thermometer to check the doneness of the beef.

For rare 130 degrees F.
For medium 155 degrees F.
For well-done 170 degrees F


Be back later with more, you forum piggies, you! ^-^

Fire Pixie

[mushroom]

Bacon and Syrup Scrambled Eggs

3 or 4 small strips of bacon
1 jumbo egg (or maybe two smaller ones)
Maple syrup

1. COOK BACON THOROUGHLY.

2. With a minute or so left in the bacon's cooking time, put a small frying pan on a burner heated to about medium on most stoves. Butter it so the eggs won't stick.

3. Scramble the eggs and put them in the pan.

4. After the egg white is just starting to get more cloudy than clear, add the already-cooked bacon. Tear it into little-bitty pieces as you add it. Continue cooking the eggs as normal.

5. Just before taking the eggs-and-bacon out of the pan, add a generous (but not too generous!) amount of maple syrup. Mix it throughout the eggs-and-bacon combo.

6. Enjoy!

(It sounds a bit nasty, according to some people, but even those who think it sounds nasty agree it tastes *great* if you do it right!)

(By the way, make sure to cook the bacon and the eggs very well.)

EDIT: Oh, yes, [glow=red,2,300]CONTAINS EGG AND MEAT PRODUCTS[/glow].

[Gelquie]

Strawberry Yogurt Shake

What you need:

-A blender. If you don't have a blender, a bowl, preferrably a large one, not too large. Just about the size of a measuring cup.

-7 strawberries at the minimum.

-One peeled banana, make sure it's not black.

-5 or 6 spoonfuls of yogurt.

What you need to do:

If the strawberries are frozen, heat them up in the bowl to strawberry level (Not boiling) before adding anything.

If the strawberries are not frozen, add them to the bowl.

Add the peeled banana.

Add however much yogurt you feel is sufficient.

Blend it up! (If you don't have a blender, I heard that there are hand-held ones, because you WILL need to blend something up.)

Tasty! You can also make blueberry yogurt shakes, just replace 7 strawberries with a cup of blueberries.

Just remember, yogurt is dairy, so if your lactose intolerant, do not drink this.

[ecicca]

[glow=green,2,300]New potato fry up with quorn and beans[/glow] (suitable for vegetarians)

Ingrediants:

New potatos

Cooking oil

Spring Onions

Lettuce/cabbage (optional)

Quorn Steaks (prefferably two)

Beans

~~Method~~

1. Chop up the spring onions (and lettuce) on a chopping board, or any other suitable place

2. Chop the new potatos in half

3. Put the quorn in the microwave and set it to cook for what ti says on the packet

4. Put the new potatoes with the spring onions (and lettuce) in a frying pan, and start to cook

5. Add cooking oil

6. When done, put the quorn, potatos (with spring onions and lettuce if wanted) on a plate

7. Cook the beans in the microwave and then puton the plate

Your meal is now done!

[The Angry Artist]

Mastermund's Homemade Cinnamon Rolls
NOTE: THIS RECIPE IS ONLY FOR MAKING ONE CINNAMON ROLL AT A TIME
1) Make dough.
2) Knead the dough into a very long piece (I'm talking 2 feet).
3) Find cinnamon. Lots of it. About three pounds' worth.
4) Spread all of the cinnamon -- and I mean all of it -- over the dough.
5) Wrap up the dough.
6) Don't bother with a baking sheet; just throw the roll into the oven. It doesn't matter where the roll lands.
7) Bake at 900 degrees for 10 - 11 minutes. Don't bother warming up the oven.
8) To cool down the cinnamon roll, put it on the floor, and stomp on it repeatedly.
9) Serve, and when your guests complain about how aful the rolls taste, go to your local grocery store and buy some real sinnamon rolls.

Serves 0 - 0.5 People

Contains dirt and other small particles absorbed from the floor.

[thegreenmooseofdoom]

Extremely Tasty Chili Dogs:

Ingredients:
One can of Hormel chili
a block of sharp cheddar cheese
one white onion
beef hotdogs
hotdog buns
a jar of pre-sliced jalapenos
pickle relish

Procedure:
1. Heat up the can of Hormel chili in a small saucepan as directed on the label.
2. While your chili is heating, put your hotdog(s) in a small pan into the oven, and set it to Broil.
**Note: Broil will cook it very fast, so constantly check on the dogs to make sure they don't burn.
3. Grate about a handful of the sharp cheddar cheese and put it in a small bowl or plate.
4. Chop some white onion and also put it aside.
5. When the hotdogs and the chili are done, take them both out of the heat and start fixing your dog.
6. Put the chili, the cheese, the onions, a bit of pickle relish and a few jalapenos on top, and you're ready to go.

I ate one of these for lunch... taaaasty... *drool*

[teghan62]

Simple Homemade Pizza:

(I have this for breakfast every morning)

Ingredients:

Bread (any type, though I stray close to white)
Cheese (any type again, but I use mozerella)
Pizza/Tomato Sauce

Steps:

1. Spread the sauce over a piece of bread.
2. Spread shredded cheese over the bread/sauce.
3. Put in a toaster for 2 minutes, or microwave for one.

Really simple, isn't it?

[ecicca]

Teghan said:

Simple Homemade Pizza:

(I have this for breakfast every morning)

Ingredients:

Bread (any type, though I stray close to white)
Cheese (any type again, but I use mozerella)
Pizza/Tomato Sauce

Steps:

1. Spread the sauce over a piece of bread.
2. Spread shredded cheese over the bread/sauce.
3. Put in a toaster/microwave for 2 minutes.

Really simple, isn't it?

I will make that for lunch.

[mushroom]

Teghan said:

Simple Homemade Pizza:

(I have this for breakfast every morning)

Ingredients:

Bread (any type, though I stray close to white)
Cheese (any type again, but I use mozerella)
Pizza/Tomato Sauce

Steps:

1. Spread the sauce over a piece of bread.
2. Spread shredded cheese over the bread/sauce.
3. Put in a toaster/microwave for 2 minutes.

Really simple, isn't it?

*blinks* Ooh, sounds good.

*goes off to make a midnight snack*

EDIT: O.O Two minutes is WAAAAAY too long in some microwaves...like mine.... Ah, well, there's always reheated leftover pasta, which tastes a lot better than it sounds

[ecicca]

I'd try one minute.. or a minute and a half... it was bubbling after a minute O.o;;

[mushroom]

ecicca said:

I'd try one minute.. or a minute and a half... it was bubbling after a minute O.o;;

After two, in my microwave, the cheese was all bubbling and kinda poofed up like a pillow...it was rather scary ^^; And the window of the microwave steamed up, so I couldn't see what was going on.

Yes, one minute would probably be better....

*will try again sometime in the future*