Recipes <3;

[ieatwood]

We're compiling a list of recipes for everyone to share, so post your recipes so Suitians can share in your good eats 8D

• Breakfasts
• Lunch/Salads
• Dinner/Sides
• Desserts/Sweets

 

[de.Lici.ous]

[Breakfast]

Fresh Fruit Blenders

• 3 Cups of your favorite fruit (can mix and match to suite your mood.)
• 2 scoops Ice-cream

1. Blend in a blender until smooth.
2. Top with whip cream and cherry.
3. Enjoy!
--submitted by TequilaMoon

Banana Nut Bread

• 2 1/4 cup flour
• 2 cup sugar
• 1 tsp baking powder and soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 cup butter (melted)
• 1 cup banana (mushy plox)
• 1 tsp vanilla
• 1 cup walnut
• 1 cup crasin

My tip is to coat the nuts in flour before adding them to the batter so it doesn't sink to the bottom.

Baked in a loaf or a Bunt pan in a 350 degree oven for an hour or until done. You know how to check. (This is for both types).
--submitted by Akitan

Oat Bran, Banana and Pecan Muffins
• 3/4 cup wholemeal self raising flour
• 1 cup white self raising flour
• 1/2 teasp mixed spice
• 1/2 cup chopped pecans
• 1 cup mashed banana (2 large over ripe bananas)
• 1/4 cup vegetable oil
• 2 eggs, lightly beaten
• 1/3 cup skim milk
• 2 tbsp honey
• 1/2 cut oatbran
• 2 tbsp brown sugar

1. Grease a 12 hole muffin pan or patty pans.
2. Mix dry ingredients together in a bowl.
3. Mix banana, oil, eggs, milk and honey together in a bowl.
4. Mix the wet and dry ingredients together.
5. Spoon mixture into prepared pan, top muffins with extra nuts.
6. Bake in a moderately hot oven (180C) for about 20 minutes. Turn onto wired rack.
--submitted by de.Lici.ous


Date and Apple Muffins
• 2 cups whole meal self raising flour
• 1 tbsp bran
• 1 small apple
• 1/2 dates
• 1 tbsp butter
• 1 egg
• 1/2 cup milk

1. Sift flour and bran together.
2. Chop apple finely, leaving skin on.
3. Cut each date into 8-10 pieces.
4. Add dates, apple and sugar to flour mixture, mix well.
5. Melt butter over low heat, and cool.
6. Beat egg lightly, add milk, then add to melted butter.
7. Add wet ingredients to dry ingredients and mix well.
8. Spoon into patty pans and bake at 200C for 15-20 minutes, or until golden grown and elastic to touch.
--submitted by de.Lici.ous

Smoked Salmon Frittata
* 8 stalks fresh asparagus
* 1 T extra-virgin olive oil
* 1/2 Bermuda onion
* 1/4 cup dry-packed sun-dried tomatoes
* 2 oz smoked salmon
* 2 eggs (or 1/2 cup liquid egg substitute)
* 1/4 cup water
* 3 T nonfat dry milk
* 1/4 tsp chopped fresh marjoram
* Pinch freshly ground black pepper
* sour cream (optional)
* chives (optional)

1. Boil 1" of water in a large skillet.
2. Add the asparagus and cook, uncovered, until tender-crisp.
3. Coat an ovenproof 8" skillet with cooking spray and place over medium-low heat until hot.
4. Add the olive oil and sauté the onion until soft.
5. Add the asparagus and sun-dried tomatoes.
6. Add the smoked salmon and remove from the heat.
7. Preheat the broiler.
8. Combine the eggs, water, dry milk, marjoram, and pepper.
9. Pour over the salmon mixture.
10. Cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet.
11. Place the skillet under the broiler 4"–6" from the heat source until the top of the frittata is puffed and set, 2–3 minutes.
12. Top with sour cream, marjoram, and chives, if desired.
13. Slice into wedges and serve immediately.
--submitted by Szen


Baked Oatmeal
* 1 1/2 cups milk
* 2 eggs, beaten
* 2 T. butter, melted and cooled
* 1 tsp. vanilla
* 1 tsp. cinnamon
* 2 1/2 cups rolled oats
* 1/2 cup brown sugar
* 2 tsp. baking powder
* 1 cup sliced banana
Preheat oven to 350F. Spray a 9x13" pan with nonstick spray. Whisk together milk, eggs, butter and vanilla in a medium bowl. In a large bowl, stir together cinnamon, rolled oats, brown sugar and baking powder. Fold milk mixture into oat mixture. Let stand for 15 minutes. Pour into prepared pan. Bake 35-45 minutes. Top with sliced bananas.
Note: Sometimes instead of bananas, I'll put other fruit in before baking, like apples or berries.
Serves 6.
Per serving: 299 calories, 8g fat, 82mg cholesterol, 51g carbohydrate, 4g fiber, 9g protein, 4% Vitamin A, 5% Vitamin C, 22% Calcium, 16% iron.
--submitted by Szen

 

[ieatwood]

[Lunch]

Beef and Rosemary Skewers
• 12 long pieces of fresh rosemary
• 2 red capsicums
• 1kg diced beef (rump/sirloin/rib/eye/fillet)
• 2 teasp crushed fresh garlic
• 1/4 cup olive oil
• 1/4 cup lemon juice

1. Remove most of the leaves from the rosemary, leaving about 5cm of greenery on the end.
2. Cut the capsicum into 3cm pieces. Thread beef and capsicum onto rosemary sticks, using a metal skewer to pierce the hole first.
3. Combine the garlic, olive oil and lemon juice. Pour over the skewers. Marinate for 10 minutes. Grill under a medium heat for 10-15 minutes or barbecue for 8-10 minutes, or until cooked through.
--submitted by de.Lici.ous


Spicy Lemon Lamb Kebabs
• 1.8kg boneless lamb cubes
• 2 teasp fresh crushed garlic
• 2 teasp fresh oregano
• 1/4 cup light olive oil
• 1/4 cup lemon juice
• 3 capsicums, cut into 3cm pieces
• 12 small fresh bay leaves

1. Combine lamb, garlic, oregano, oil and lemon juice. Chill for 1 hour.
2. Thread meat onto 12 metal skewers, alternating with capsicum and finishing with a bay leaf.
3. Cook on a lightly greased, preheated flat plate. Cook uncovered with direct heat on medium-high for 8-10 minutes, turning often.
--submitted by de.Lici.ous


Tarragon Grilled Chicken
• 1 1/2 cups (375mL) tarragon vinegar
• 1/4 cup honey
• 2 tbsp vegetable oil
• 2 tbsp Worcestershire sauce
• 4 teasp mustard
• 10-15 cloves garlic
• 6 chicken breast fillets

1. Combine vinegar, honey, vegetable oil, Worcestershire sauce, mustard and garlic in a large resealable plastic bag and shake to mix.
2. Place chicken in the marinade and shake to coat well. Chill, turning bag frequently, for 6 to 24 hours.
3. Preheat the grill to medium.
4. Remove chicken from marinade, reserving remaining marinade. Arrange the chicken on the grill rack 9 inches from heat.
5. Grill the chicken, turning and basting with the reserved marinate occasionally, until the juices run clear when a skewer is inserted into the thickest part of the chicken.
--submitted by de.Lici.ous

Chinese Chicken Noodle Soup
1 package Ramen noodles (chicken, oriental or pork flavor)
2 cans Swanson chicken broth
1/2 cup frozen peas
1/2 can water chestnuts
1 egg, beaten with fork
1 chicken breast or 1/2 cup chickens or turkey or pork (leftover)
1/2 cup bok choy or napa cabbage or celery, chopped
2 tablespoons carrots, sliced diagonally in small pieces
1 teaspoon sesame oil (can be omitted, but gives distinctive taste)
2-3 tablespoons scallions, chopped, added at the last minute


1.Takes about 20 minutes from start to table. Start 2 cups of water to boil; add chicken broth.
2. After stock boils, add the packet of seasoning supplied with Top Ramen.
3. While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg.
4. The egg will cook into threads.
5. Just before serving, add the noodles and the peas, then the sesame oil and scallions.
6. Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again.
7. You can always add another can of chicken broth if soup is too thick or you like more broth.
8. You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard.
9. If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor.
10. Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.
--submitted by Teh Matthew

Ramen With Chicken
2 boneless skinless chicken breasts
2 tablespoons sesame oil
3 tablespoons shoyu
1 tablespoon rice vinegar
1 garlic clove, minced
2 teaspoons honey
2 (3 ounce) packages Top Ramen noodles
1/3 cup shoyu or dark soy sauce
1/3 cup rice vinegar, unseasoned
2 teaspoons ground ginger
2 tablespoons honey
1 piece konbu, about 2 inches square
1 cup frozen broccoli or mixed vegetables

1. Cut the chicken into chunks, or thin slices, depending on how you like it to look. This is easiest if the chicken is still half frozen.
2. Heat a skillet slightly. Add the first set of oil, shoyu, vinegar, garlic, and honey. Once it is warm enough that the honey melts, add the chicken. Cook over medium heat.
3. Brown chicken until it is very dark. I like mine just before it burns.
4. Once the meat starts to brown, let it cook for a while. Meanwhile, make the soup.
5. Add the second set of shoyu, vinegar, ginger, and honey to a sauce pan. Add enough water that noodles will just be covered. Heat water until the honey is mixed in completely.
6. This is when you want to adjust to taste. I find the soup is different every time. Partly because I don't measure, but partly because it depends on the honey.
7. Add the konbu (a type of seaweed) to the soup, if desired.
8. Add the frozen veggies.
9. Heat to a boil. Remove konbu.
10. Add noodles (but throw away the icky spice packet) and boil for three minutes. If the chicken isn't done, hold off on adding the noodles to the water. They'll get soggy otherwise.
11. Place noodles in two bowls with a small amount of broth. Add chicken on top. Garnish with chopped peanuts or pickled ginger.
--submitted by Teh Matthew

[Salads]

Chicken and Mango Salad
• 1 large roast chicken, chopped
• 150g green beans, cut into 4cm lengths
• 1 oakleaf lettuce, washed
• 1 large mango, diced
• 1 medium red capsicum, sliced
• 1 medium Lebanese cucumber, sliced
• 1 cup finely sliced green shallots
Coconut and Chilli Dressing
• 1/2 cup whole egg mayonnaise
• 1/3 cup thick coconut milk
• 1-2 teasp chilli paste

1. Remove skin and bones from chicken, slice meat thinly. Place beans in a heatproof bowl, cover with boiling water, stand 2 minutes, drain and refresh in a bowl of iced water.
2. Arrange lettuce leaves on 4 plates, top with chicken, beans, mango, capsicum, cucumber and shallots.
Coconut and Chilli Dressing
1. Place mayonnaise in a jug, gradually stir in coconut milk and chilli paste. Drizzle a little dressing over each serving of salad. Serve immediately.
--submitted by de.Lici.ous

Oriental Noodle Salad
1 lb packaged coleslaw mix

Crunchy Mixture
1/4 cup butter
1 (3 ounce) package Ramen noodles
1/3 cup sunflower seeds
1/3 cup slivered almonds

Sauce (use seasoning packet from ramen noodles)
1/4 cup rice vinegar
1/4 cup oil
2 tablespoons soy sauce
1/2 cup sugar

1. Brown noodles, nuts and seeds in butter until lightly brown. This is.
2. the crunchy mixture. Do not overcook!
3. Mix together sauce ingredients and set a side.
4. In a large bowl mix together the cole slaw and sauce.
5. Then mix in the crunchy mixture.
6. Enjoy!
--submitted by Teh Matthew

 

[ieatwood]

[Dinner]

meatloaf;
• basil
• bread crumbs
• hamburger meat ( i usually make about a 3lb loaf )
• eggs
• italian seasoning
• ranch dressing packet
• green (yellow, orange or red) peppars (about half a peppar)
• onion (about half an onion)
• honey mustard
• ketchup
• garlic (a couple cloves depending on how much you like garlic in your food)

use the appropriate amount of seasons for the amount of meat your using, i do everything by taste, so unfortunately i cant tell you exactly how much to use. (and you cant taste test meatloaf till its finnished SO just use enough for each and figure out what you want to do differently next time). mix the loaf thoroughly, (if you dont mix it thoroughly the flavers wont be evenly spread through the loaf) put ketchup and mustard IN the loaf as well as on top for a crust. you can also put onions on the top, to make a crust. bake at 350 degrees for about an hour and a half, maybe more.
--submitted by ieatwood


Greek Chicken
* 1 tsp olive oil
* 4 skinless chicken breast halves
* 1/2 medium onion, minced
* 2 cloves garlic, minced
* 1 (14.5 oz) can cut-up tomatoes (I use fresh and add water. >.>)
* 1/2 tsp cinnamon
* 1/4 tsp cayenne pepper
* salt and black pepper
* 1/2 cup Greek olives, cut in half and pitted
* 1 T lemon juice
* 1/4 cup minced parsley

1. In a large nonstick skillet, heat olive oil over medium heat.
2. Brown chicken on both sides.
3. Add onion and garlic; cook 2 minutes.
4. Add tomatoes with their liquid to the pan with the cinnamon, cayenne, salt, pepper and olives.
5. Simmer, covered, 15 minutes.
6. Turn chicken and continue cooking 10 to 15 minutes, until chicken tests done.
7. Remove chicken to a warm platter.
8. Bring sauce to boil with lemon and parsley.
9. Boil a few minutes until slightly thickened.
10. Pour over chicken.
11. Serve with rice or noodles.
--submitted by Szen

Easy Manicotti:
Oven temp: 350°
Prep time: approx. 30 minutes
Bake time: 34 minutes
1 package Manicotti noodles (12-14 should be in the package)
1 lb pork sausage (or hamburger, but the sausage gives it better flavour)
1 jar spaghetti sauce (normally, this would be one 6oz can of tomato paste and one 6oz can of tomato sauce, but I find the jarred, seasoned spaghetti sauce gives better flavour, and you don't have to worry about mixing in spices)
1 2-cup (approx. 8 oz) bag of mozzarella
15 ounces ricotta cheese, approx. 2 cups
1-2 cloves garlic
1 egg
1 regular cake pan (9x13 inch, or any size, really)


1. Mince garlic.
2. Brown sausage. Add garlic to this and set half aside.
3. Mix together other half of sausage and the jar of spaghetti sauce.
4. Mix together your cheeses, half of the sausage, and the egg. Set aside.
5. Spoon cheese and sausage mixture into manicotti noodles (optionally, you can put the mixture in a freezer bag and snip off the tip, you can squeeze the mixture in there that way, as well, and it tends to be a lot less messy)
6. Place stuffed noodles in cake pan.
7. Pour spaghetti sauce over noodles, making sure to have them covered nicely.
8. OPTIONAL: Leave a bit of mozarella out and sprinkle over the top of your manicotti
9. Bake.
Can easily be frozen and reheated later!
-submitted by H e a r t s

Chicken with almonds - Galletto con le Mandorle

Ingredients
*1 chicken, cut into 8 pieces (3 to 3 1/2 pounds)
*6 Tbs olive oil
*1 Tb tomato paste
*4 Tbs white or red wine vinegar
*2 Tbs sugar
*1 t salt
*1/2 t pepper
*3/4 cup blanched almonds, crushed
*1/4 cup blanched whole almonds, toasted



Steps
1. Brown the chicken in 2 tablespoons of the olive oil over low heat. This will take about 15 minutes. Drain the chicken and set aside.
2. Pour the remaining olive oil into the pan with the tomato paste dissolved in 1 cup warm water. When the sauce begins to boil, add the vinegar, sugar, salt, pepper, and crushed almonds. When the sauce returns to a boil, add the chicken pieces, lower the heat, and cook, uncovered, for 45 to 50 minutes, adding a little water if the sauce starts to get too thick. Turn the pieces of chicken over at least once.
3. Arrange the chicken on a platter covered with some sauce. Sprinkle the toasted almonds on top. Serve warm in winter and at room temperature in summer.
--submitted by: Evil Flying Monkies

Pork Chops and Gravy

1 cup flour
2 tbs onion powder
2 tbs garlic powder
1 tsp cayenne
1 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
1/2 cup buttermilk
1 cup chicken broth

1. Put flower in shallow platter and mix in onion powder, garlic powder, cayenne, salt, and pepper.
2. Pat the thawed chops dry and dredge them in the flour.
3. Heat the skillet over medium heat and coat it in oil.
4. Lay the chops in oil and fry three minutes on each side.
5. Remove the chops from the pan and sprinkle spiced flour into the pan.
6. Mix sprinkled flour into drippings till it dissolves and the sauce thickens.
7. Pour in the chicken broth and cook for five minutes, mixing in a little more flour till it's more like a sauce and less like water.
8. Stir in the buttermilk. (To make buttermilk substitute, mix 1 tbs white vinegar or lemon juice into a cup of room temperature milk, and let it sit for ten minutes before using.)
9. Return chops to the pan, cover them with sauce.
10. Simmer for five minutes or until thoroughly cooked.
11. Season with salt and pepper and serve.
-- submitted by Ifa

Homemade Pot Pie

10 - 12 oz leftover veggies (I like to use 1/2 cup each green beans, peas and corn, but use whatever you have. I've even added leftover baked potato!)
1/2 cup chopped onion OR 1 tbs minced dried onion
1/2 cup chopped fresh mushrooms or 4 oz can mushrooms
1/4 cup butter or margarine
1/3 cup flour
1/2 tsp salt or seasoned salt
1/4 tsp sage
1/4 tsp pepper
1 1/2 cup water
3/4 cup milk
1 tbs chicken boillon granules
2 cup bite-sized cooked chicken, pork, or ham or 9.75 oz canned chicken
Parsley to taste
2 Pillsbury pie crusts (Or use Mattie's pie crust recipe located in the Dessert section!)

1. Preheat oven to 450 degrees F.
2. Set out pie crusts to come to room pemp.
3. If veggies are not cooked, cook and drain.
4. In med. saucepan, cook onions and mushrooms in butter till their tender but not brown. Stir in flour, salt, sage, and pepper. Add milk, water, bouillon all at once. Cook and stir till thickened and bubbly. Cook and stir 1 -2 minutes more.
5. Stir in drained vegetables, meat, parsley; heat till bubbly.
6. Line 9" deep dish pie plate with 1 pie crust. Fill crust with hot mixture.
7. Top with second crust and cut 4 vent slits in top crust. Bake at 450 degrees for 10 - 12 minutes or until crust is golden brown.
-- submitted by Ifa

Iowa Smothered Pork Chops

Needed:
*1 Spoonful of shortening (Crisco, Bacon grease, etc.)
*4 Pork chops
*1C Flour
*Dash Salt + Pepper
*1C Water
*1/2 An Onion (Diced)
*2ish Potatoes (Scalloped)
*A Skillet large enough to hold said ingredients (preferably Cast Iron), and a lid for the skillet.

1. Melt the shortening in the skillet. Mix the salt, pepper, and flour.
2. Bread the pork chops with the seasoned flour and then brown the chops on both sides in the skillet. They don't have to be done all the way through, just get a good brown glaze on both sides.
3. Add water, cover, and let boil.
4. Add onion and potato, turn to low heat and cover.
5. Let it simmer until almost all of the water is gone.

There you go. Tender as hell pork chops, with onion and potato. And the small potion of liquid left is delicious gravy to be put on bread.
-- submitted by Vindico

Habanero Turkey Chili

1 T vegetable oil
1 lb ground turkey
2 medium onions, diced
2 green bell peppers, diced
2 cups sliced mushrooms
3 cloves garlic, crushed
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can chickpeas, rinsed and drained
1 cup frozen or canned corn, rinsed and drained
1/2 cup medium-sized bulgur wheat
1 (28 oz) can diced tomatoes
1 cup chicken broth
2 T Worcestershire sauce
2 T chili powder
1 tsp dried basil
1 tsp cumin
1 tsp dried oregano
1 tsp sugar
1 habanero chili, stemmed and chopped
salt and freshly ground pepper

In a large skillet over medium-high heat, warm the oil, add the meat, and brown. In a slow cooker, combine the meat with all other ingredients, and stir well. Cook on low heat for about 6 hours, and serve.
-- submitted by Szen

Hungarian Goulash Crockpot Recipe

3 medium onions, chopped
1 large green pepper, chopped
4 cloves garlic, minced
2 lbs beef stew meat or beef round steak cut into 1" pieces
1 (12 oz) can tomato paste
3 tsp paprika
1/4 tsp black pepper
1 (14.5 oz) can diced tomatoes, undrained

Spray crock pot with non-stick cooking spray. Add all ingredients, mix well. Cover and cook on low for 7-8 hours or high 3-4 hours. Serve with noodles.

Note: Add another tsp or so of paprika if you'd like a little more spice. (I did this and I'd add even more next time. I also served mine over gnocchi and topped with sour cream. It's not like my mom's but it's pretty good I guess.)
-- submitted by Szen

Creamy Chicken Carbonara.

700g chicken thigh (Breast can be used as well but i find it goes a little dry)
1 tin of Evaporated Milk
1 Egg
Garlic
Italian Herbs*
Pasta
Onion

Cut chicken into bite size peices and dice the onion.
Brown chicken and onion with desired amounts of garlic and herbs in a pan until cooked through. (A little under is ok)
Add the evaporated milk and cover.
In a pre-boiled pot of water add 1 packet of pasta.I use curly fettucini but normal spagetti pasta will work fine.
When almost cooked, take off heat, drain and add to chicken mix.
Combine 1 egg with some milk. I just use the tin from the evaporated milk and it gives me enough.
Add this to the pan and allow to reduce on a medium heat for around 5 - 10 minutes


*Fresh herbs would be ideal but i have no time so i use a dried mixed herb.
--Submitted by Cold

[Side Dishes]

Char-grilled Vegetables
• 3 large red onions, cut into 2cm rings
• 6 flat field mushrooms
• 3 tomatoes, sliced 3cm thick
• 1/4 cup extra light olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp crushed garlic
• 1 tbsp small basil leaves

1. Place the onion rings, mushrooms and tomatoes onto a tray. Combine the other ingredients and brush over the vegetables.
2. Arrange onions onto a lightly greased char-grill plate. Cook uncovered with direct heat on low for 15-20 minutes. Turn once during cooking. Add the mushrooms and tomatoes to the grill during the last 10 minutes, and turn after 5 minutes. Serve with grilled meats.
--submitted by de.Lici.ous

Odango Sauce
* 1 tablespoon cornstarch
* 1/2 cup water
* 1/2 cup sugar
* 2 tablespoons soy sauce

Heat everything in a small saucepan over a low heat until it thickens.
--submitted by Queen of Dragons

Odango
Go to any Oriental Food store & ask for/look for rice flour. Should be in a nice little bag, with directions on the back. Follow those. If they're not in English, see below:
The instructions essentially tell you to pour the flour into a bowl, then gradually add water while mixing, until you get a papier-mache like consistency. Then, you roll the odango in the palm of your hand. Set a pot on the stove to boil your water, & then plop the odango in. Wait until they're floating on the surface, then fish them out (I use a pasta spoon), put them in a strainer, & run cold water over them.

Put 3 or more on a short bamboo skewer (available at most Oriental food stores), & serve with sauce.
--submitted by Queen of Dragons

Gyouza
* ground beef & pork
* cabbage (cole slaw style; thin & white)
* onion
* ginger
* garlic
* soy sauce
* sesame seed oil

1. Knead ground beef, pork, cabbage and onion together.
2. Add however much ginger and garlic you want.
3. Add in soy sauce and sesame oil, measuring by eye.
4. Add the gyouza mix to a lightly greased frying pan. On a low heat, add a little bit of water to steam them. Then, raise the heat for a little bit, to make the undersides crispy. Don't let them stick to the bottom of the pan though, or they'll fall apart.
--submitted by Queen of Dragons

Sankaku Onigiri
* Short grain rice
* Bowl of water
* Rice seasoning
* Seaweed

Riceballs are fun & relatively easy to make. Just cook some rice (preferably short-grained rice), & let it get fluffy. Then, put a little bowl of water on the side; you'll need it to moisten your hands so the rice doesn't stick to them. Mix in rice seasoning if you like (I use the common dried bonita flake variety), then dip your hands in the water. Get a clump of rice, & squish it into your palm, keeping your fingers curled. Do this to all sides of the clump, compressing it. You should have a triangular shape. Then, get your nori (seaweed) out, & put on as much as you like, using the water to stick it to the surface of your onigiri.
--submitted by Queen of Dragons

Cornbread

1 cup buttermilk
1 cup cornmeal
1 cup flour
1 egg

Pour a bit of veggie oil in the bottom of the pan. Bake for ten minutes at 500 and turn to broil until the crust is to your liking.
--submitted by Tenth Speed Writer

 

[ieatwood]

[Dessert/Sweets]

BISCUITS/COOKIES

Peanut Butter Cookies With Chocolate Chips
* 1 1/4 cup all-purpose flour
* 1 teasp baking soda
* 1/2 cup firmly packed brown sugar
* 1/2 cup softened butter
* 1 egg
* 1/2 cup peanut butter
* 1/4 tsp salt
* 1 cup (6 oz. package) semisweet chocolate chips
* 1/2 cup sugar plus 1 tbsp for making tine marks
* 1 teasp vanilla

Preheat oven to 375 degrees F.
Combine sugar, brown sugar and margarine in a large bowl. Beat with an electric hand mixer until fluffy.
Add peanut butter, vanilla and egg. Blend well.
Add flour, baking soda and salt to dough mixture and mix well.
Stir in chocolate chips.
Take small dollops of dough and shape, with your hands, into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets. (Cookies will spread.)
Dip a fork into sugar and flatten the balls lightly with the fork in a crisscross pattern.
Bake cookies for 6 to 9 minutes, or until golden brown.
Remove cookies from sheets immediately and place on wire racks to cool thoroughly.
--submitted by teh matthew

Chocolate Cookies with Peanut Butter Chips
*1 1/4 cups salted butter (softened)
*1 cup white sugar
*1 cup brown sugar
*2 large eggs
*2 teaspoons vanilla
*2 cups flour
*3/4 cup cocoa
*1 teasp baking soda
*2 cups peanut butter chips

cream together butter, sugar, then add the eggs and vanilla.
mix together cocoa and baking soda.
add cocoa and baking soda to butter, sugar, eggs and vanilla and blend well.
add flour into creamed mixture
add peanut butter chips.
bake 350 for 7-8 minutes.
--submitted by teh matthew

Ash's Chewy Chocolate Chip Cookies
Ingredients
* 4 1/2 cups flour
* 2 teaspoons baking powder
* 2 cups butter
* 1 1/2 cup packed down brown sugar
* 1/2 cup white sugar
* 4 eggs
* 2 teaspoons vanilla
* 2 packages vanilla pudding mix (2.4 oz)
* Chocolate Chips

1. Preheat oven to 350 degrees.
2. Sift together flour and baking soda.
3. In a separate bowl mix butter and sugars until creamy and well blended. Add eggs and vanilla. Add pudding mix and mix thoroughly.
4. Slowly mix in all the flour mixture into the butter and such. Add chocolate chips, eyeballing the amount to your liking.
5. Bake until lightly browned. No grease needed on cookie sheet.
--submitted by Corrosive Pizza Grease

CAKES

Family Chocolate Buttercake
• 250g butter (not margarine)
• 1 cup (250mL) water
• 3/4 cup cocoa powder
• 1 3/4 cups caster sugar
• 2 cups plain flour
• 1 teasp bicarbonate of soda (baking powder)
• 1/2 cup buttermilk (you can make this by putting 1 tsp white vinegar in the 1/2 cup of milk)
• 2 eggs, lightly beaten

1. Grease 2 deep 20cm-round cake pans and line bases with baking paper.
2. Combine butter, water and sifted cocoa in a large saucepan. Stir over a medium heat until butter is melted. Bring to the boil and then simmer, stirring, for 3 minutes. Remove from heat.
3. Add sugar and sifted flour and bicarbonate of soda to the butter mixture. Add buttermilk and egg and whisk until combined. Divide mixture between pans.
4. Cook in a moderate oven (180C) for about 30 minutes or until cakes are cooked when tested. Stand cakes in pans for 5 minutes and turn onto wire racks to cool.
5. Sandwich cakes together with fudge icing and decorate the top of the cake.
--submitted by de.Lici.ous


Easy Tiramisu
2 pkg. (3 oz. each) ladyfingers, split, divided
1/2 cup freshly brewed strong coffee (this is important) or espresso, if available
4 Tbsp. sugar
2 tsp. vanilla
1 container Ricotta Cheese
3 cups thawed whipped topping
2 tsp. unsweetened cocoa powder

ARRANGE half of the ladyfingers on bottom of 12x8-inch dish (or any size, really. just something to hold it in). Mix coffee, 2 Tbsp. of the sugar and 1 tsp. of the vanilla; brush (or pour) half of the coffee mixture onto ladyfingers in dish.

BEAT ricotta cheese, remaining 2 Tbsp. sugar and remaining 1 tsp. vanilla in medium bowl with electric mixer on medium speed 2 minutes or until well blended. Gently fold in whipped topping.

SPOON half of the ricotta cheese mixture over ladyfingers in dish; top with remaining ladyfingers. Brush with remaining coffee mixture; top with remaining ricotta cheese mixture. Sift cocoa over top of dessert. Refrigerate several hours or overnight. Store leftover dessert in refrigerator.
-submitted by H e a r t s

PIES

Dutch Apple Pie
2 cups flour
1 cup brown sugar, packed
3/4 cup butter or margarine, melted
1/2 cup quick-cooking oats
2/3 cup sugar
3 tablespoons cornstarch
1 1/4 cups water
3 cups tart apples, peeled and sliced (I use Granny Smith)
1 teaspoon vanilla extract

1. Combine flour, brown sugar, butter/margarine and oats; set aside 1 cup for the topping.
2. Press remaining crumb mixture into an ungreased 9 inch pie plate; set aside.
3. For the pie filling: combine sugar, cornstarch and water in a saucepan until smooth, bring to a boil.
4. Cook and stir for 1 minute or until thickened.
5. Remove from heat and stir in apples and vanilla.
6. Pour filling mixture into crust and top with the 1 cup crumb mixture.
7. Bake at 350 degrees for 45 minutes or until crust is golden brown.
--submitted by; Teh Matthew

Lemon Meringue Pie
1 baked pie crust*
1 3/4 cups sugar, minus 6 t. for meringue
1/2 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
3 egg yolks
1/2 cup lemon juice (2 lemons)
2 teaspoons fresh lemon rind (1 lemon)
2 tablespoons butter

Meringue
3 egg whites
6 tablespoons sugar

1. In microwavable bowl add sugar minus 6 Tablespoons for meringue, cornstarch, salt, water.
2. Stir and micro on high for 5 minutes till transparent stirring once.
3. Temper egg yolks by mixing a bit of hot mixture with them.
4. Add lemon juice and rind.
5. Add to hot mixture and stir.
6. Cook 3 minutes on 70% power.
7. Add butter and pour into pie crust.
8. Cool.
9. In food processor beat 3 egg whites with 6 Tablespoons of sugar adding gradually.
10. Add 1/4 teaspoon salt and bake at 350 until golden.
--submitted by; Teh Matthew

*Homemade Pie Crust
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 3/4 cups vegetable shortening
1 egg
1 teaspoon cider vinegar
1/2 cup ice water

1. In a large mixer bowl combine the flour, baking powder, salt and sugar.
2. Add the shortening and beat until mixture is crumbly, about 2 minutes.
3. In a small bowl beat the egg well and add the vinegar and water.
4. Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight
--submitted by; Teh Matthew

SWEET BREADS

Chocolate Orange Rum Banana Raisin Bread
• 2 Cup Flour
• 1 Cup Sugar
• 1 tsp Baking powder
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1 Cup Buttermilk
• 1 Cup Butter (melted)
• 2 Cups banana (mushed)
• 1 tsp Vanilla
• 5 Tbls Orange Rum (Separate from the one you used to soak the raisins)
• 1 Cup walnuts
• 1 Cup raisins (soaked in the rum while you mix the rest of it up. Or over night, depends on you. Note you aren't going to use ALL that rum in the banana nut bread)
• 1/2 Cup Chocolate chips (You can lower this. I just like chocolates)

My tip is to coat the nuts, raisins and chocolate chips in flour before adding them to the batter so it doesn't sink to the bottom.

Baked in a loaf or a Bunt pan in a 350 degree oven for an hour or until done. You know how to check. (This is for both types). After it cools and you unmold it, you can also brushing on more of the orange rum if you like.
-- submitted by Akitan


PUDDINGS

Simple Chocolate Pudding Recipe

NOTES:

- You have to bring the mixture to a boil when everything is mixed together - then lower the heat and add the extract. For some reason, the recipe seems to imply that you should leave it on low heat the entire time, and that... yeah, doesn't cut it.



VARIATIONS:

- You can use cocoa powder instead of chocolate.

- You can use vanilla bark instead of chocolate, to make vanilla pudding.

- The flavor is rather mature, so add more sugar if you like a "sweet" dessert.

- You can add mint extract or melted peppermint candies for a mint chocolate pudding.

- You can use canned milk (the kind that you dilute with water to make whole milk) and instead of using water, mix the can(s) of milk with cooled coffee. Use that and you will have chocolate mocha pudding.

submitted by Lychee

 

[Queen of Dragons]

Ooh, I'm gonna go find my odango sauce recipe & post it. whee


Great thread idea!

- 龍潔刀, 竜の王妃!

 

[ieatwood]

Queen of Dragons

Ooh, I'm gonna go find my odango sauce recipe & post it. whee


Great thread idea!

- 龍潔刀, 竜の王妃!

thanks! i cant wait to see :]  

[Tendara]

Chocolate/Peanut Butter are a great combo.. -drool- So.. here's two chocolate/pb recipes for cookies.

Peanut Butter Cookies With Chocolate Chips
And You Need..
* 1 1/4 cup all-purpose flour
* 1 tsp baking soda
* 1/2 cup firmly packed brown sugar
* 1/2 cup softened butter
* 1 egg
* 1/2 cup peanut butter
* 1/4 tsp salt
* 1 cup (6 oz. package) semisweet chocolate chips
* 1/2 cup sugar plus 1 tbsp for making tine marks
* 1 tsp vanilla
Instructions
Preheat oven to 375 degrees F.
Combine sugar, brown sugar and margarine in a large bowl. Beat with an electric hand mixer until fluffy.
Add peanut butter, vanilla and egg. Blend well.
Add flour, baking soda and salt to dough mixture and mix well.
Stir in chocolate chips.
Take small dollops of dough and shape, with your hands, into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets. (Cookies will spread.)
Dip a fork into sugar and flatten the balls lightly with the fork in a crisscross pattern.
Bake cookies for 6 to 9 minutes, or until golden brown.
Remove cookies from sheets immediately and place on wire racks to cool thoroughly.


Chocolate Cookies with Peanut Butter Chips
And You Need..
*1 1/4 cups salted butter (softened)
*1 cup white sugar
*1 cup brown sugar
*2 large eggs
*2 teaspoons vanilla
*2 cups flour
*3/4 cup cocoa
*1 teaspoon baking soda
*2 cups peanut butter chips
Instructions
cream together butter, sugar, then add the eggs and vanilla.
mix together cocoa and baking soda.
add cocoa and baking soda to butter, sugar, eggs and vanilla and blend well.
add flour into creamed mixture
add peanut butter chips.
bake 350 for 7-8 minutes.



 

[ieatwood]

@teh matthew - oooh, yummy :] our first dessert submittion!  

[de.Lici.ous]

Yay x3 You liked my idea!~ x3

I have buuuuunches. I'll have to type some up :B  

[Tendara]

ieatwood

@teh matthew - oooh, yummy :] our first dessert submittion!

Because dessert is my favorite meal. =P

...

A Biscuit is dessert? I always called them cookies. o.o  

[ieatwood]

Teh Matthew

ieatwood

@teh matthew - oooh, yummy :] our first dessert submittion!

Because dessert is my favorite meal. =P

...

A Biscuit is dessert? I always called them cookies. o.o

XD lici did that, biscuits in australia i guess?  

[de.Lici.ous]

Teh Matthew

ieatwood

@teh matthew - oooh, yummy :] our first dessert submittion!

Because dessert is my favorite meal. =P

...

A Biscuit is dessert? I always called them cookies. o.o

*points to the "/sweets" part of the title*
We're not going to have a separate post just for biscuits, that'd be silly, considering they're a type of confectionery/sweets.  

[de.Lici.ous]

Szen, those look like scones, which yes, aren't sweet. But cookies and biscuits are the same thing, and whether they are sweet or not, they come under confectionery :B

Thank you for your recipe!