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  1. #111
    libtard SJW chickpea's Avatar
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    Quote Originally Posted by Risen View Post
    Bust open the yola, then you throw it in the pot
    Mix that soda with that water, make that motherfucker lock
    Chop it up and bag it, then ya flood the whole block
    With that candy, cha-cha, white lobster, ready rock!

  2. #112
    Emperor/Dictator kyuuei's Avatar
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    O_O
    Kantgirl: Just say "I'm feminine and I'll punch anyone who says otherwise!"
    Halla74: Think your way through the world. Feel your way through life.

    Cimarron: maybe Prpl will be your girl-bud
    prplchknz: i don't like it

    In Search Of... ... Kiwi Sketch Art ... Dream Journal ... Kyuuei's Cook book ... Kyu's Tiny House Blog ... Minimalist Challenge ... Kyu's Savings Challenge

  3. #113
    Happy Halloween! Codex's Avatar
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    I was going to start a forum recipe book, then I saw this thread. Do you mind if I hijack it with a few recipes I have fallen in love with ?

    I love how quick, easy, and delicious these recipes are. I have pretty much adopted Nigella's cooking.

    Sicilian pasta. (10 minutes)
    SICILIAN PASTA WITH TOMATOES, GARLIC & ALMONDS | Recipes | Nigella Lawson


    Tagliata For Two ( 10 minutes)
    The Chew: Nigella Lawson's Tagliata For Two & Baked Spinach Recipe

    I make these at the same time so everything is done in approx 10- 15 mins max.

  4. #114
    Emperor/Dictator kyuuei's Avatar
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    ^ You absolutely may @Codex I just throw things in here willy-nilly, no reason you can't do the same!
    Kantgirl: Just say "I'm feminine and I'll punch anyone who says otherwise!"
    Halla74: Think your way through the world. Feel your way through life.

    Cimarron: maybe Prpl will be your girl-bud
    prplchknz: i don't like it

    In Search Of... ... Kiwi Sketch Art ... Dream Journal ... Kyuuei's Cook book ... Kyu's Tiny House Blog ... Minimalist Challenge ... Kyu's Savings Challenge

  5. #115
    Emperor/Dictator kyuuei's Avatar
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    some Betty Rocker recipes i got from the Webinar. <3

    Mango Coleslaw with ginger Lime dressing
    - 2-3 grated carrots
    - 1/2 head cabbage, 1/4th purple 1/4th green shredded
    - 1/2 jicama shredded
    - 1/2 an apple shredded
    - 1/4th cup cilantro chopped up
    For the dressing:
    - 2 handfuls of cashews soaked
    - 1 inch ginger
    - 1 garlic clove
    - juice of 1-2 limes
    - Pinch of salt
    - Enough water to let it thin out into a creamy paste

    Blend the dressing ingredients, mix it all up, and it's coleslaw. Magic!

    Direct recipe:
    Mango Cole Slaw with Creamy Ginger-Lime Dressing
    1/2 medium jicama
    1/4 red cabbage
    1 granny smith apple
    2 large carrots
    1 mango
    1/4 cup cilantro, roughly chopped
    1/4 cup cashews
    1/4 cup water (or more for desired consistency)
    1/2 lime, juiced
    1 garlic clove
    1 inch ginger
    pinch salt and pepper
    Directions
    Prepare vegetables using a mandolin or a sharp knife. Slice the jicama, cabbage, apple and carrots on a mandolin and slice into thin matchsticks using a sharp knife. Add to a large mixing bowl.
    Cut each side of the mango and scoop out the flesh, allowing you to cut lengthwise. Add mango and cilantro to mixing bowl.
    In a blender, add cashews, water, lime juice, garlic, ginger, and salt and pepper. Process until creamy.
    Toss together the vegetables and dressing and refrigerate until ready to serve.

    Direct recipe:

    Cucumber Cups with Roasted Beet Hummus and Lemon-Macadamia Drizzle

    Ingredients
    1 medium beet
    4 cucumbers, cut into thirds
    1.5 cups cooked garbanzo beans (chickpeas)
    1/2 cup tahini
    1/2 lemon, juiced
    2 garlic cloves
    1/2 cup water (or more until desired consistency
    Lemon Macadamia Drizzle
    1/2 cup macadamia nuts, soaked
    1/4 shallot
    1/2 lemon, juiced
    a few springs of mint leaves
    1/4 - 1/2 cup water (or more for desired consistency)
    1/2 teaspoon dijon mustard
    pinch of salt

    Directions
    Preheat oven to 375F. Wash beet thoroughly and chop into cubes. Cook for 35-45 minutes and set aside. You can also steam the beet cubes for about 20 minutes if you're running low on time.
    Take each cucumber piece and hollow out the middle with a melon baller. Set aside.
    Add the macadamias, shallot, lemon, mint, water, and salt to the blender and process until smooth and creamy. Pour mxture into squeeze bottle and set aside until ready to use.
    Add the cooked beet, garbanzo beans, tahini, lemon juice, garlic cloves, and 1/2 cup water to blender and process until smooth.
    With a ziplock bag (or piping bag) cut a small corner piece off and add beet hummus into the bag. Squeeze the beet hummus into each cucumber cup
    With the squeeze bottle, drizzle lemon macadamia cream over the filled cucumber cups and garnish with extra mint or lemon zest if desired.

    Apples Dipped in Cacao Ganash

    Ingredients
    1/2 cup coconut oil
    1/3 cup cacao powder or unsweeteened chocolate powder
    2 Tbl liquid sweeteener (honey, maple syrup etc.)
    Directions
    Using a double boiler, heat all ingredients together, whisking until desired consistency.
    Dip your favorite fruit, lay on parchment-paper lined baking sheet and refrigerate until ready to add. You can also roll in nuts, seeds, dried fruit before placing in refrigerator to make it fun and interactive.
    Last edited by kyuuei; 08-06-2014 at 12:32 PM.
    Kantgirl: Just say "I'm feminine and I'll punch anyone who says otherwise!"
    Halla74: Think your way through the world. Feel your way through life.

    Cimarron: maybe Prpl will be your girl-bud
    prplchknz: i don't like it

    In Search Of... ... Kiwi Sketch Art ... Dream Journal ... Kyuuei's Cook book ... Kyu's Tiny House Blog ... Minimalist Challenge ... Kyu's Savings Challenge

  6. #116
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    Carrot & Lentil Soup

    This is a great way to use up extras and it's quick and easy. I got this recipe online lol.

    Ingredients:
    1/2 tablespoon cumin seeds
    Teaspoon chilli flakes
    2 tablespoons olive oil
    5 medium-sized carrots, grated
    150g split red lentils
    125mL cream
    1L hot vegetable stock mix (if using cubes, you'll need 5-6)

    Method:
    1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

    2. Whizz the soup with a stick blender or in a food processor until smooth. Season to taste and finish with a dollop of yogurt. Serves 4.

  7. #117
    Emperor/Dictator kyuuei's Avatar
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    ^ Sounds like you like your soups pretty hot!!

    Some pickles I want to try:

    Austin inspired Asian style cold spicy pickle mix:

    "Korean radish, celery, onion and jalapenos marinated overnight with soy sauce, rice wine and vinegar."

    1 cucumber, shaved into strips
    2 Jalapenos
    1 onion
    5 stalks celery
    2 Korean radishes
    1 part soy sauce
    1/4th part sugar
    1 part rice wine
    1 part vinegar
    1/4th part salt

    Marinade that shit overnight in the fridge and enjoy it the next day. Slightly sweet, slightly pickled, spicy, and COLD. I had this from a place and it was GREAT, but I'd like to tweak the recipe so that it isn't quite as spicy. I'll play with it more. This is the rough draft.
    Kantgirl: Just say "I'm feminine and I'll punch anyone who says otherwise!"
    Halla74: Think your way through the world. Feel your way through life.

    Cimarron: maybe Prpl will be your girl-bud
    prplchknz: i don't like it

    In Search Of... ... Kiwi Sketch Art ... Dream Journal ... Kyuuei's Cook book ... Kyu's Tiny House Blog ... Minimalist Challenge ... Kyu's Savings Challenge

  8. #118
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    I want to try something a bit more ambitious than I have before with a fillet and have decided on a wellington. This is a fancy dish and something to put on at a dinner party - not for the average meal! Traditionally, beef is used but venison is a local speciality and I prefer its taste. I'll have a shot at the recipe this weekend.

    FTR: The original recipe has shallots, but I can't stand them so have ommitted those.

    Ingredients
    1kg/2lb 2oz venison loin, boned and trimmed
    drizzle olive oil
    salt and freshly ground black pepper

    For the duxelles
    75g/3oz butter
    600g/1lb 5oz field mushrooms, very finely chopped
    3-4 sprigs fresh thyme
    200ml/7fl oz port
    12 slices prosciutto
    350g/12oz smooth duck liver pâté
    1 pack ready-made puff pastry
    1 egg, for egg wash


    Preparation method

    1. Place a large frying pan over a medium heat. Rub the venison all over with olive oil and season well with salt and freshly ground black pepper. Place the venison in the pan and seal on all sides. Remove from the pan and set aside to cool.

    2. For the duxelles, add the butter to the same frying pan. Once hot and foaming, turn the heat down, add the mushrooms and thyme and cook for a further 6-8 minutes.

    3. Pour in the port and continue to cook until it has almost completely reduced. Remove the pan from the heat and allow the duxelle mixture to cool.

    4. Lay a large piece of clingfilm out on a work surface. Lay the slices of prosciutto out on the cling film, overlapping each other. Spread the cooled duxelles mixture over the prosciutto slices.

    5. Spread the pâté over the venison and sit it in the middle of the duxelle mixture. Use the clingfilm to wrap the proscuitto around the venison. Chill in the fridge for at least 30 minutes.

    6. Preheat the oven to 200C/400F/Gas 6.

    7. Cut two pieces of puff pastry approximately 5cm/2in longer and wider than the wrapped piece of venison.

    8. Place one piece of pastry on a chopping board. Remove the venison from the fridge, carefully remove the clingfilm and place it in the middle of the pastry.

    9. Brush egg wash all over the venison and press the second piece of pastry on top. Seal it down the sides of the meat and bring up the bottom piece of pastry to seal the wellington together. Trim off any excess pastry. Place in the oven for 15 minutes.

    10. Turn the oven down to 150C/300F/Gas 2 and cook for a further 10 minutes.

    11. Remove from the oven and allow to rest before carving into slices.

    Less than 30 mins prep time
    30 mins to 1 hour cooking time
    Serves 4-6

  9. #119
    Emperor/Dictator kyuuei's Avatar
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    My favorite salad mix:

    - 2 parts power greens blend
    - 1 part shredded cabbage
    - 1 part broccoli slaw
    - 1/2 part matchstick carrots
    - 2 handfuls of cherry tomatoes
    - 1/2 handful cranberries
    - 1/2 handful of chow mein noodles
    - Basil leaves and mint leaves
    - Sprinkling of Mrs. Dash italian blend
    Kantgirl: Just say "I'm feminine and I'll punch anyone who says otherwise!"
    Halla74: Think your way through the world. Feel your way through life.

    Cimarron: maybe Prpl will be your girl-bud
    prplchknz: i don't like it

    In Search Of... ... Kiwi Sketch Art ... Dream Journal ... Kyuuei's Cook book ... Kyu's Tiny House Blog ... Minimalist Challenge ... Kyu's Savings Challenge

  10. #120
    [bento boxed] EJCC's Avatar
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    Other folks can add recipes??

    Have this pasta recipe, that I'm totally addicted to at the moment:

    15 Minute Creamy Avocado Pasta — Oh She Glows

    Ingredients:

    9 ounces (255 g) uncooked pasta (use gluten-free, if desired)
    1 to 2 small cloves garlic, to taste
    1/4 cup fresh basil leaves, plus more for serving
    1-2 tablespoons fresh lemon juice, to taste
    1 tablespoon extra-virgin olive oil
    1 ripe medium avocado, pitted
    1/4 to 1/2 teaspoon (1 to 2 mL) fine-grain sea salt
    Freshly ground black pepper, to taste
    Lemon zest, for serving

    Directions:
    - Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
    - While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil and pulse to mince.
    - Add the lemon juice, oil, avocado flesh, and 1 tablespoon (15 mL) water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add another 1 tablespoon (15 mL) water. Season with salt and pepper to taste.
    - Drain the pasta and place it back in the pot. Add the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.
    - Top with lemon zest, pepper, and fresh basil leaves, if desired.



    (I like the pasta creamier, so I add little to no water, and a little extra oil. Also I never add lemon zest or extra basil, but I do usually stir in cherry tomatoes and/or wilted spinach. Plus parmesan cheese, which is necessary IMO.)
    EJCC: "The Big Questions in my life right now: 1) What am I willing to live with? 2) What do I have to live with? 3) What can I change for the better?"
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