Cookbook Thread

[Lancet Jades]

Use this thread to post any recipes you want to share with the people here.
NOTE: ONLY post recipes in this thread. Any non-recipe posts will be deleted.

Buffalo Sauce
1/2 cup Hot Sauce
1/3 cup of butter

Put the hot sacue and the butter in a pot and cook at high heat until they are combined.

Crispy Batter (for chicken nuggets)
1/3 cup Flour
1/4 tsp salt
1 1/2 tsp white vinegar
1/4 tsp baking soda
1/3 water

Mix the flour and the salt in a medium bowl. in a smaller bowl mix the vinegar, baking soda (will foam up) and the water. Pour the water mix into the flour. Use a balloon whisk to quickly mix until smooth. Let sit for about half an hour then dip chicken and put into hot oil. Make sure oil is hot before adding otherwise chicken gets soggy. Drain on paper towels and salt right away.
To make a bigger amount of batter don't just triple it and use a cup of flour. For some reason it won't work then. I just measure out 1/3 cup flour 3 times.

[Laggy]

Deviled eggs

get as many eggs as you want and boil them (10 mins after it starts to boil for an egg) but i hope you already know how to boil an egg ;)

once your eggs are boiled let cool then cut them in half and put the yellow into a bowl get mustard and mayo and mix it all together (test it and add more and more until it tastes good to you)

and then you have the best deviled eggs around that sell for 10$ for 5 of em ^_^

[Leknaat]

Snicker Doodles

1 cup soft margerine
1 1/2 cups sugar
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
2 teaspoon cream of tarter
1/2 teaspoon salt

Cream margarine and sugar together, add eggs and beat until fluffy. Sift together dry ingredients and add to sugar and egg mixture and mix only until well blended. Chill well(maybe about 45 minutes to an hour) Shape into walnut sized balls then roll into cinnamon and sugar mixture. Place 2" apart on an ugreased cookie sheet(actually I grease mine just a little so they won't stick) Bake until lightly browned but still soft on 400 degrees or about 9-11 minutes. Cookies will puff up and then flatten with crinkled top.

Cinnamon and sugar mix:
2 Tablespoons of sugar and cinnamon and mix well. Roll walnut sized balls in until lightly covered all over.

[ChibiArisu]

Banana Bread

Cream together : 1 stick of margarine and 1 cup sugar. Beat 2 eggs; add and mix well.
Mash 3-4 ripe bananas; add to mixture
Sif tegether 2 cups flour. 1/2 teaspoon each - soda, salt, and baking powder.
Stirl in 1/2 c. chopped nuts (optional) - walnuts
When well blended, pour into greased loaf pan. Bake 1 hour in 350 degrees. Test 'doneness' with cake tester. Cool slightly in pan then turn onto rack to cool.

Banana COOKIES?! o.o;
1 pakage Dun. Hines banana supreme deluxe cake mix.
1/4 c. cooking oil
1 egg
3/4 c. mashed ripe bananas (about 2 med. bananas)
pecan halves (optional)
Preheat oven to 350 degrees.
Combine all ingredients and mix well. Drop from a tsp. (tsp or tbs? o.o) onto a greased cookie sheet. If desired, top with pecan halves. Bake at 350 degrees for 10 minutes or less until golden. Cook less for soft cookies.Cool on cookie sheet for about 1 min, then remove to rack to finish cooling. Or place on tea towel (o.o;;). Store in cookie tins.

I'll try and look for dateballs if anyone wantssss >.> <.<. It's somewhere in my kitchen.

[Freelancer]

Chocolate Sheet Cake

Bring to boil: 2 sticks oleo
4 tablespoons cocoa in 1 cup water

Beat in: 2 cups sugar
2 cups flour
1 tablespoon baking soda
1/2 tsp salt
2 eggs
1/2 pint sour cream

Pour into greased and floured cookie sheet
Bake at 350 for 30 min.

Frost while still hot

Frosting

Bring to boil: 1 stick oleo
4 tablespoon cocoa
6 tablespoon milk

Beat in: 1 lb powdered sugar
1 tsp vanilla
1 cup chopped nuts (optional)

[idgaf rpgfan]

Peanut butter flakes

1 cup karo syrup
1 cup sugar
1 cup peanut butter
4 cups corn flakes

heat karo syrup and sugar till sugar is dissolved, remove from heat, mix in peanut butter, fold in corn flakes. Drop into small piles on wax paper, let cool, ENJOY!!!!!!!!!!!

[Ace of Jades]

Chocolate milk
1 glass of milk
1/2 chocolate syrup

Mix together and if not enough add more chocolate.

I'll put a blueberry pie one in here soon.

[Dark Luther]

Ceviche:
With white fish ( could be many other types of fish or sea food, but I just know better how to do it with white fish ).

1lb of white fish: Take the fish and cut it to around 20 to 24 small thin pieces.
Get rid of everything - scales or veins and such, depending on what your using.

( A common thing for many westerners to do is boil some water and then turn it off - put the fish inside and blanch for a minute - then quickly take out and put in cold water. Wait till it cools and then take it out - then give it a few secs to drain ( a wire mesh or spagetti drainer helps - and then use. This is meant to clean out the fish, in case of disease, in case the fish has been out too long or had something wrong with it )

Ok - either way you use the fish - you just dump it in the Marinade.
Oh - that's right - the marinade, I should have said that one first....

Ok, .... the marinade ( feel free to leave out some things you don't like):
These are a few things people like to add - I personally don't add any of these though:
1 Tomato
1/8 cup of Orange Juice
1/2 cup fresh cilantro
2 Jalapeño
1 red pepper,
1 tea spoon of sugar
1/8 corn nuts

Here is my personal ingredients for the main Marinade with the vital components in there ( the onions and lime juice are vital!!! ):
1 Small white onion ( diced or very very small )
- Regular ground red pepper ( I use lots )
- small amount of salt
1/2 cup of red onion cut thinly ( I sometimes add a little more )
1/8 cup cilantro
1/4 - 1/2 cup of fresh lime, key lime, or lemon ( if lime can't be used, not too reccemmended ) use up to 1/2 cup if you'd like.

Mix well till all juices are together ( I never keep count of minutes, sorry )
and put fish inside lemon juice marinade so that it is covered and immersed by the juice.

Allow the juice to enter the fish ( wait a few minutes ) as it's the juice actually that cooks the fish pieces and gives them a robust texture when eaten. When I'm done - I'll usually mix the fish and ingridients a bit, then eat my main meal - and by then the fish should be done. Place in refrigirator while waiting, it keeps the fish from going bad quickly. A lot of traditional families prefer not to boil the fish like earlier - but it may be neccesary for someone who has never done it before who may mess up the lemon juice part ( as the lemon and onion must completly seep into the fish to keep it cooked ).

The result should be a bowl of a low soup of marinade with fish visible along with red onion slices. Eat the fish and if you'd like the red onions - I don't reccomend chugging the lemon soup. Eat with chop sticks, or with fork - and enjoy....

The end...

[Dark Luther]

Illyrian Garlic Bread:

1 Bagguette of fresh bread - with the yeast still moist ( though any other bread could be improvized )
Poppy seeds ( optional )
Ground Garlic ( keep moist or freshly ground )
Parsely
Cilantro
Butter or peanut oil ( I prefer butter, but peanut oil is healthier )
Ground pepper
Allspice ( Illyrian Spicebush ) - also called Jamaican pepper or pimento
Cooking oil, - Could be red or white wine, but I'll explain below..


Cover the pan deeply with cooking oil, so that it covers the entire surface ( like frying an egg, but with more because the oil will be absorbed by the bread ).

Heat at low simmer and add light butter ( a few dabs from a knife, or more if you'd like ) and let it melt into the pan. Then raise to medium temperature. Add a very small amount of allspice sprinkled around the pan and allow to darken as oil heats.

Add garlic to bread ( be careful there's enough cooking oil - or else the garlic will quickly burn black )

At slices of bread ( cut into pieces no larger than two inches thick and add the face into the pan after oil is very well heated and adjusted to temp.

Place bread in pan and allow to mix with the oils and garlic, then as one end soaks up the oil turn them around before it burns and turn upside up to allow the oils to soak down. Add garlic to the other side

( quickly turn very low to a simmer )

Add spices like very finely cut cilantro, parsely and pepper at your choice on the oiled top and turn over the bread for that side to cook. Don't leave too long...only a few seconds is enough...


Timing is vital for this - as leaving it even some 15 seconds too long will burn the spices and garlic, and make the bread too toasty.

If you like something more exotic - add the allspice directly to the bread with the garlic. and cook in white wine with rye bread for eating with light food ( add more spices and less garlic ) or a lot of allspice and cinnamon then cook in red wine
( great for christmas ).

The end....

[RaveRunner]

Chicken Kiev

1/3 cup butter
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds skinless, boneless chicken breast halves
2 eggs
3 tablespoons water
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried dill weed
3/4 cup all-purpose flour
3/4 cup dry bread crumbs
2 cups vegetable oil for frying
1/2 lemon, sliced
1/4 cup chopped fresh parsley

1:Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.

2: Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.

3:When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.

4:In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.

5:In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.


Porcupine Meatballs

1 egg
2 (10.75 ounce) cans condensed tomato soup
1/4 cup instant rice
1/4 cup chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon onion salt
1/4 teaspoon ground black pepper
1 pound lean ground beef
1/4 cup Worcestershire sauce

DIRECTIONS:
1:Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. Mix in rice, onion, parsley, onion salt and pepper. Stir in the ground beef and mix well with hands. From mixture into 1 1/2 inch round meatballs.

2: Coat a large skillet over medium heat with cooking spray. Cook meatballs and brown on all sides.

3: Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking), stir until smooth, then spoon over meatballs. Cover with lid and simmer for 20 to 30 minutes, stirring every few minutes.

[Kaffee]

Hot Greek Dip Makes 1 1/2 to 2 cups

1 package (8 ounces) cream cheese, softened
1/2 cup (4 ounces) crumbled feta cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon minced garlic (1 to 2 cloves)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon black pepper

1. Preheat the grill to medium heat.

2. In a bowl, combine all the ingredients until well mixed. Place the mixture in a disposable 9-inch aluminum pie pan.

3. Place the pan on the grill and cook, uncovered, for 7 to 9 minutes, until the dip is heated through and bubbly.

NOTE: This is great served immediately but you can also make it in advance and keep it warm on the side of the grill.

[Dark Marmosett]

A very old family recipie that only has been in my family.

Reszelt Linzer or Grate Cake

Flour: 400 grams
Butter 224 grams
Sugar: 100 grams
Rum: 2 tablespoons
Baking Powder: 1/2 ounce
Vanilla: 1/3 ounce
Baking Soda: just a pinch
Eggs: 4 egg yokes
Lemon Rind: (in cake)
Sour Cream or Milk: 3 tablespoons

Mix the above ingredients. Take 1/2 of the dough, should be grated into bottom of large greased and floured pan. Spread apricot preserves evenly over dough and also some lemon rind.

Fine Sugar: 100 grams
Eggs: 3 egss whites
Vanilla: 1/2 ounce
Walnuts: 1 to 2 bags of crushed english walnuts

Beat egg white until stiff, add sugar and vanilla, fold in finely ground walnuts. Spread evenly. Take the rest of teh dough and grate on tap, spread evenly. (while in oven, sprinkle sugar on top. Bake 350 degrees abotu 30 minutes)

The outcome should look as such.

http://img.photobucket.com/albums/v299/gundamwarrior/PA240027.jpg