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Psychic Paranormal Forums - Anybodythere.netGeneral Discussion, Help & GuidanceMembers Introductions & Info › Re: Members Recipes
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j.s.
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Re: Members Recipes
Reply #220 - Feb 5th, 2014, 7:12am
 
i wish i wasnt allergic to choc : /
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RobbieK.
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Re: Members Recipes
Reply #221 - Apr 11th, 2014, 10:39am
 
Sticky Toffee Pudding.... I can't make it too often, it's too nice. Smiley

Pre-heat oven 170c /Gas Mark 3

190g Plain Flour
1 1/2 Teaspoons Baking Powder
120g Soft Brown Sugar
A wee pinch of salt.
120ml Milk
2 Large Eggs
6 Tablespoons of melted butter (it's about 100g solid)
2 teaspoons of Vanilla Extract

Sift together the flour, salt and baking powder. Then mix in the sugar with yer favourite wooden spoon, get stuck in...don't taste it yet. However, dot a bit on a child's nose, seeing them go cross eyed is brilliant.
 In another bowl, get all chef'y by adding the milk, eggs, vanilla extract and melted butter. Whisk it till it sort of foams on top, not quite bubble bath, but not blowing bubble is soup with a straw either. Theres no real guide, but 'you'll know' what I mean. Prepare for mess if you go electric - also fun. Cheesy
 Now the 2nd best bit - mix the two bowls into one, get stirring, whisking is good too, we want air in there. Keep at it till all combined and has a sort of smooth shiny appearance - or until yer knackered and 'that'll do'.

Pour into a greased tin, I used a loaf tin, but 23cm square/round tins also do fine. If in doubt, split it into 2 tins, or get a massive one. Not helpful I know, but I'm limited on my kitchen utensils Smiley. Once happy, then the realisation your kitchen is an absolute state, introduce the tin/s to the oven, preferably middle shelf so you can watch that baby rise. Every oven is different - times vary between 20-30 minutes. Check by sticking a sharpie in the middle after about 20 mins. If it's still sticky, give it another 5 mins.

NOW THE BEST BIT!!!!  Cheesy

ToFfEe SaUcE

120g Butter, (unsalted if you don't like salty hints, and salted if you do!)
200g Soft Brown Sugar
250ml Double Cream (if you have none, Milk will do)

Shove it all in a pan, no prejudice, make sure to dip yer finger in the cream..mmmmmmm. Simmer to a medium heat, don't boil it, be nice. Smell it...mmmmmmmm.
It's a long old slog, but keep at it, trust me it's going to be worth it - keep at it until it turns all smooth and goes a dark brown, almost milk chocolate coloured. Now here's the tricky part, getting it a sauce and not a toffee, although  the toffee itself is delicious, the cake will not be any good without it's flagship addition. Letting it boil, will start the crystallisation process, and this is where toffee starts.  Have a glass of water nearby, and drip a drop into it, if it sinks to the bottom, but stays sticky and OooOOoo..then yer fine, if it turns into a miniature marble...well..you know what to do next time!

When you have had enough and determined that, that is enough. Let it stand in the pot for 10 minutes.

Nearly there... remove the cake from the tin/s. Eat bits that fall off, or try and stick them back on hoping no-one will notice. Then you have two choices. Pour the sauce all over it...or wait till you cut the cake and serve it, then add the sauce. Don't serve it yet though, let the sauce soak in a wee bit. If yer really talented, you'll also have a custard on the go as well. I am not talented, and forgot about the custard. But soon got one up and running before the massive congregation of family noticed.

Sorry this is lengthy, but thats me. If you like this...I also have a Scottish Shortbread recipe that beats the supermarket variety hands down. Enjoy.

(I will not be held responsible for anything that I posted here...it's your fault if it goes wrong Tongue)


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Zeno
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Re: Members Recipes
Reply #222 - May 7th, 2014, 3:02am
 
Zenos Chili Recipe



2 lb. cubed meat

Splash of olive oil to brown the meat.

3 green peppers

4 small onions

8 celery stalks

2 25oz cans of diced tomatoes

2 10.75oz cans of tomato soup

1 quart chicken broth

 quart water

4 garlic cloves

4 15.5oz cans dark red kidney beans

6 teaspoons of chili powder

6 teaspoons of oregano

5 teaspoons of paprika

5 teaspoons of cumin

4 teaspoons of salt

4 teaspoons of sugar

3 teaspoons of cinnamon

2 teaspoons of black pepper

2 teaspoons of celery seed




Brown the meat in the splash of olive oil in your soup pot and do not drain when done. In a separate frying pan, lightly brown the onions, peppers and celery. Then add this to the soup pot. Next add all of your canned ingredients, chicken broth and water. Mix well in the pot. Next add the garlic gloves and again mix it up well. Next add your chili powder, oregano, paprika, cumin, salt, sugar, cinnamon, black pepper and celery seed. Mix very well.



Let simmer for two hours with the lid on stirring occasionally.
Make a thickener with the chili broth and 6 teaspoons of flour for thickening after the two hours.

Goes great with a cold Chimay ale.
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SerenityLove
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Re: Members Recipes
Reply #223 - Aug 23rd, 2014, 2:13am
 
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Riean
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Re: Poutine
Reply #224 - Sep 9th, 2014, 3:34am
 
Poutine (a Canadian delicacy, and no, I'm American Tongue)


Original recipe makes 4 servings:

You will need:

1 quart vegetable oil for frying
1 (10.25 ounce) can beef gravy
5 medium potatoes, cut into fries
2 cups cheese curds





Original recipe makes 4 servings

1 quart vegetable oil for frying
1 (10.25 ounce) can beef gravy
5 medium potatoes, cut into fries
2 cups cheese curds

PREPARATIONS:

5 mins

COOKING:

20 mins

DIRECTIONS:
Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.



I've been trying forever to learn to make this!
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« Last Edit: Sep 9th, 2014, 5:02am by Riean »  

"We are so captivated by and entangled in our subjective consciousness that we have forgotten the age-old fact that God speaks chiefly through dreams and visions." ~ Carl Jung
 
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Jess123
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Re: Members Recipes
Reply #225 - Jan 25th, 2015, 10:37pm
 
Kid friendly peanutbutter fudge! No cooking required.
All you need is a jar of cake frosting either vanilla or chocolate (I prefer chocolate) and a jar of peanut butter! Empty contents of both jars into a bowl, mix well, spread into desired pan, refrigerate for a few hours and tada fudge!

Simple chocolate fudge
A bag of cholocate chips and a can of condensed milk. A splash of vanilla extract and walnuts both optional.
Melt chips and condensed milk in a pan stir constantly till melted add a splash (couple drops) vanilla extract if desired, stir in walnut pieces if desired again both vanilla and walnuts are optional. Pour into pan and refrigerate a few hours or until hardened cut and serve. Wax paper to line the pan makes clean up easier but not required. I make this plain all the time it goes quickly! Good stuff simple to make

Great for holidays, special occasions or just need to Lil that sweet tooth craving! A pan doesn't last more the a few hours at my house.
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Mongki
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Recipe: Pad Thai
Reply #226 - Jan 26th, 2015, 7:02pm
 
Serves 4-6 people
Ingredients:

Pad Thai Sauce

4 tablespoons store-bought Pad Thai paste
2 teaspoons tamarind paste/concentrate
3 tablespoons fish sauce
3 teaspoons sugar
2/3 cup water
2-4 teaspoons Sriracha or 1-2 teaspoons chili powder

Other Ingredients:

8 oz packaged Pad Thai noodles
3 tablespoons cooking oil
2 eggs
1 lb. peeled and deveined raw shrimp
1 tablespoon minced garlic
A small bunch of chives (cut lengths)
1 cup bean sprouts
1 lime, cut into 8 wedges
1/2 cup coarsely chopped unsalted roasted peanuts
2 blocks fried tofu (cut into thin pieces)

Method:

Soak the rice noodles in hot water for about 15 minutes or until they soften. Drain and set aside.

Combine the ingredients for the Pad Thai sauce in a bowl.

Heat up a wok and add oil. When the oil is very hot, add the minced garlic and do a few quick stirs. Add shrimp into the wok and stir until half cooked and then add the fried tofu pieces, noodles and Pad Thai sauce into the wok and stir continuously. Push the noodles to one side and crack the eggs into the wok, break it up by stirring and wait for 10-15 seconds, and then stir in the noodles. Add bean sprouts and chives into the wok, stir for 1 minute, dish out, sprinkle some peanuts on top and serve with a wedge (or two wedges) of lime.
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We are just an advanced breed of monkeys on a minor planet of a very average star. But we can hope to understand the Universe. That makes us something very special.
 
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Mr Nem
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Re: Recipe: Pad Thai
Reply #227 - Feb 9th, 2015, 6:57pm
 
Ooh, Pad Thai! My favourite! I think I will give this recipe a go. Usually we buy the sauce from the supermarket. I had it an an authentic Thai restaurant once, omg it was stunning. Now I'm feeling really hungry.
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aitchsee
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Re: Members Recipes
Reply #228 - May 4th, 2015, 2:08pm
 
Here's my recipe for Quick Quinoa Bake - serves one

28
g of quinoa flakes
half a medium onion
1 teaspoon of curry powder (or spices of your choice)
salt to taste
10g tomato puree
0.5 tspn of veg stock powder (or part of a stock cube) dissolved in 50ml hot water)
1 medium egg
1 tspn soy sauce (or tamari if you need it to be wheat/gluten-free)

Chop the onion as fine or rough as you like it.
Mix all the dry ingredients together.
Stir the tomato puree & soy sauce into the stock and then add to the dry mix.
Add the onion and mix well.
Beat the egg and add to all the ingredients and mix well.

Pour into an oiled individual pie dish, or similar, and bake in a fairly hot oven (around 180C for a fan oven, 200C for non-fan and 390F or gas 6) for 20-25 mins or until well risen and cooked through.

You can vary the seasonings and flavours of this as you like. It's a very quick and easy vegetarian meal, served with broccoli, beans, spinach or a salad Smiley
Namaste
-H
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GooZ
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Re: Members Recipes
Reply #229 - Jul 31st, 2015, 3:56am
 
Black and Blue steaks.
     stab stake with fork, marinate in black bueit porter and some brown sugar over night.

grill the next night on a bbq...top with blue cheese crumbles.
wipe off your chin,..your drooling..

stuffed prawns...
     butterfly some jumbo prawns.
     melt down a ball of Marsiella.."very slowly..takes all day"
     mince jalapeno, mix in with the melted cheese.
     lay your butterflied prawns over the edge of a bowl. spoon in       the cheese mix and mold it with your hands.
  ^---damn format..anyways...
     let them chill in the fridge till the cheese is hard again.
     mix up some "thick" beer batter.
     dip prawns in said beer batter. and deep fry.
     its best to hold it suspended in the fryer for a sec. keeps it
     from cooking into the wire basket. cook till golden brown.
     
     
     ^----sauce for the prawns..
      take some raspberries preserve. mix in horseradish and
      dry mustard powder.... dry off your chin again..




        15 years of cooking..these are my favorite things
                   to put in my mouth..enjoy.
.      
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A. Deleon
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Re: Members Recipes
Reply #230 - Apr 13th, 2016, 8:18am
 
Trout Filet
filet some trout
1 spoon of applesauce in the filet
a little garlic and butter in a piece of foil
roll filet in foil
bake it ! approx 15 min 350
eat it !!  
Can replace applesauce with blackberry  Cheesy
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wunduful1
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Re: Members Recipes
Reply #231 - Aug 25th, 2016, 8:41am
 
Brownedge cookies

1 1/2 sifted flour

1/4 teaspoon salt

2 sticks of butter

1 cup sugar

1 teaspoon vanilla

2 eggs
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stacyl222
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Re: Members Recipes
Reply #232 - Sep 6th, 2016, 3:57am
 
MMM this is making me hungry.. my quick go to dinner that is full of fat but so yummy is my homemade alfredo sauce.

1 package cream cheese
1 stick butter
half a jar of parmesan cheese
heavy whipping cream
1 tsp white pepper
garlic powder (enough for personal taste)

Mix the butter and cream cheese together on medium heat, then stir in the pint of heavy whipping cream.  Mix until well blended.  Add white pepper and garlic powder to your liking.  Then begin to mix in the parmesan cheese.  Be careful as you mix the parmesan in because it can thicken very quickly.  You can put as little or as much as you want to tweak the thickness.  The great thing about this recipe is it is easy to get the sauce exactly how you want it.  Let it simmer for a bit to work all the flavors through and then smother your pasta with it.
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Bbeard
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Re: Members Recipes
Reply #233 - Jan 4th, 2017, 3:46pm
 
What a fantastic fun forum!

I'm not a recipe guy, but have my secret to enrichen any pasta dish.

Just add a tiny bit of sour cream, and "bam!"
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