~Recipe Corner~

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NaturalistDesigns
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Re: ~Recipe Corner~

Post by NaturalistDesigns » Sun Apr 12, 2009 9:23 pm

Not food recipes [sorry lovelies], but skin / medicine recipies.

Got enticed by work to watch the "Grow your own drugs" series, and am very interested in making the Viola Excema Cream. Recipies are on here; http://www.bbc.co.uk/tv/features/growyo ... ode2.shtml

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GirlFromTheAudience
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Re: ~Recipe Corner~

Post by GirlFromTheAudience » Tue Apr 14, 2009 4:49 pm

Julie's Soup

My friend Julie makes this really easy soup that I love:
1 can pork & beans (use tomato based if you want this to be veggie)
1 can stewed tomatoes, undrained
1 can of corn, undrained
1/2 teas. cayanne pepper

Put all of these in a pot and heat 'em up. Serve with a dollop of sour cream on top. This stuff tastes even better the next day after the flavours have blended. You can also add a little cilantro for more flavour. It's great on a chilly day and so fast!
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LittlePinkFaery
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Re: ~Recipe Corner~

Post by LittlePinkFaery » Tue Apr 14, 2009 4:58 pm

anyone like soup? I am queen of soup and have lots of recipee's on my veggie soup lj :) it is open access so anyone can look at it :)

some soups you might like on there you might like, roast sweet potato, sweet onion, potato and keek, cauliflower... and veggie mulligatawn y going on there soon :)

http://community.livejournal.com/my_veggie_soup/

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NaturalistDesigns
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Re: ~Recipe Corner~

Post by NaturalistDesigns » Thu Apr 16, 2009 4:59 pm

littlepinkfaery wrote:anyone like soup? I am queen of soup and have lots of recipee's on my veggie soup lj :) it is open access so anyone can look at it :)

some soups you might like on there you might like, roast sweet potato, sweet onion, potato and keek, cauliflower... and veggie mulligatawn y going on there soon :)

http://community.livejournal.com/my_veggie_soup/
I'm gonna have to make one of those for work next week! :O

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LittlePinkFaery
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Re: ~Recipe Corner~

Post by LittlePinkFaery » Thu Apr 16, 2009 5:02 pm

SOUP RULES!

if you are on lj, add the comm, lots more will go on there, I will keep it open access though if people aren't non LJ :)

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Re: ~Recipe Corner~

Post by xalternmommyx » Thu Apr 16, 2009 8:56 pm

"Aunt Karen's Mac & Cheese"
2 tbs of butter
2 cups about 1 lb of Deli sliced white american cheese (yes it has to be from the deli otherwise it doesnt melt nicely and taste good)
3/4 cups of milk
1 tsp of salt
1/8 tsp of pepper
4 cups of cooked macaroni noodles

cook your macaroni.
microwave in a large microwavable bowl (with a lid) your butter, salt and pepper for about 3 minutes.
add in your milk,cheese (its best to break up the cheese into little squares), and macaroni mix it up well and microwave covered for 4 minutes.
stir and recover and microwave for another 4 minutes.


if you make this correctly you will never taste mac and cheese better than this! and no one will ever know you used the microwave to make it!

Lady J
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Re: ~Recipe Corner~

Post by Lady J » Sat Apr 18, 2009 4:09 pm

hey! why don't we try korean cooking... ;) this serves as a side dish,

Shigmchi namul (Spinach salad) Recipe

Ingredients:
1 bunch spinach
1/4 teaspoon sugar,
1/4 teaspoon salt
1/2 teaspoon soy sauce,
1 tablespoon sesame oil
1 teaspoon sesame seeds for garnish
6 cups water and 1 teaspoon salt to blanch

Produre:
Heat water, add salt, blanch spinach.
Dump in an ice water.
Drain, squeeze well.
Give a one or two chop.
Put spinach in a medium bowl, add all ingredients and mix well with a hand.
Transfer to a plate, garnish with sesame seeds.
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angenocturne
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Re: ~Recipe Corner~

Post by angenocturne » Wed Apr 29, 2009 7:26 am

Beer Bread!!!
Ingredients
3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)

Directions
1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer. Stir until lump free.
3. Pour melted butter into pan and coat sides.
4. Pour mixture into a loaf pan.
5. Pour remaining butter over mixture.
6. Bake 45 min to 1 hour, knife inserted into middle should come out clean. Remove from pan and cool for at least 15 minutes. For a nice crust, place a pie tin full of water in oven while bread is baking.

NOTES: Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
The better the beer you use, the better the bread. So far, i've used a stout, a hefeweizen, a porter and some hard cider. All came out delicious and unique.
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Squidgy
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Re: ~Recipe Corner~

Post by Squidgy » Thu Apr 30, 2009 3:14 pm

Amazingly simple yet tasty Egg Fried Rice:

So simple, so easy...

Feeds 4-6 people:
3 cups of rice
3 eggs
2 peppers - whatever colours you like msot
1 bunch of spring onions (or one red onion if you prefer)
1/4 large brocolli
2 carrotts
a handful of mushrooms (or not if you prefer)
Salt and Pepper
Soy or Wochester sauce
Little bit of oil


Chop the vegetable as required, do not make them too large though

Most importantly - drain the rice for about 5 minutes using a sieve and cold water, this will remove all the startch and ensure the rice does not become too soggy... Once this is done then boil the rice as usual, do not overboil the rice, it is better if it slightly undercooked as it will be heated again

As that is boiling, crack the eggs, whisk lightly in a bowl with some salt and pepper, pour in to a pre-heated, pre oiled wok on a medium heat, this will start to take the form of scrambbled egg - perfect...

Add the largest vegetables, like broccoli etc, then add the rice, after 2 minutes of stiring add the remaining vegetables along with 7-8 teaspoons of either soy or wochester sauce, stir for another 4-5 minutes until all veg is cooked.

Taadaaa... finished. This can either be served as a dish on its own, or do like me and my fella do and make enough for 2 days so we dont have to cook again the next day.

Perfect with chicken or beef in chow mein sauce, duck in plum sauce etc etc.

Oner last thing, you can use pretty much whatever vegetables you like, especially those that are good for stir-fry's.. the ones listed are our personal preference.

Hope you enjoy, let me know if you try this recipe, we cook it all the time for friends as it is so easy, would be good to know if other people like it as well - much cheaper and tastier than take away egg fried rice!!!
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Ice_Pick_Abortions
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Re: ~Recipe Corner~

Post by Ice_Pick_Abortions » Thu Apr 30, 2009 4:50 pm

you should try adding some chinese 5 spice to that recipe. really gives the extra kick!

ok so i'm hoping someone here can help me. i need a recipe for a proper chewy, cakey type cookie. no matter what i try, i end up with a shortbread type or ones that fluff up really nicely and are lovely for 24 hours but then go hard :( i've fiddled with oven temps etc too but nothing works!

please help a cookie fanatic out!
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iamtheparty
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Re: ~Recipe Corner~

Post by iamtheparty » Thu Apr 30, 2009 8:05 pm

Oooh, I have a perfect one but I'll have to get it from Chris' mum's Nigella Lawson cookbook when I'm round there. The cookies are soft and gooey and amazing. They had Chris' bandmates literally fawning :P The book is 'Nigella Express'.

EDIT: Found it online :P
http://www.bbc.co.uk/food/recipes/datab ... 7336.shtml
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LittlePinkFaery
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Re: ~Recipe Corner~

Post by LittlePinkFaery » Fri May 08, 2009 8:32 pm

go soup freaks go!

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ScarletLady
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Re: ~Recipe Corner~

Post by ScarletLady » Mon May 11, 2009 11:03 am

I make soup all the time :D

A basic cheats recipe for anyone interested. Do you have problems making a white sauce that isn't lumpy?? try doing it like this - it's so easy!!

1 pint of milk (full fat)
cornflour
black pepper
salt
vegetable bouillon (to taste)
worcester sauce

heat milk in a pan with the flavourings until nearly boiling. Mix a quantity of cornflour (about 2-3tbsps) with COLD water until it forms a paste. Add this paste to the milk whilsts constantly stirring. turn the heat down and simmer for 5 mintutes or until thickened - DO NOT STOP STIRRING. The amount of cornflour can be adjusted depending on how thick you want the sauce. plus you can add cheese or whatever if you want to make it a bit different :)
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delic1999
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Re: ~Recipe Corner~

Post by delic1999 » Mon May 18, 2009 6:28 pm

I made these recipes last friday. I wanted something fast and easy to make as well as yummy. I had a little magizine with these in them and they turned out great! The magazine is Pillsbury Crescents, Biscuts and More (march 2007) http://www.amazon.com/Pillsbury-Crescen ... 387&sr=1-1

Microwave Caramel Pecan Rolls
Image
INGREDIENTS
Topping
1/4 cup butter
1/2 cup firmly packed brown sugar
2 tablespoons light corn syrup
2 tablespoons whipping cream
1/2 cup chopped pecans
Rolls
2 tablespoons butter
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

DIRECTIONS
1. Place 1/4 cup butter in 9-inch microwave-safe pie pan. Microwave on HIGH for 40 to 60 seconds. Add all remaining topping ingredients except pecans; mix well. Microwave on HIGH for 1 minute. Stir; sprinkle pecans over top.

2. In shallow microwave-safe dish, melt 2 tablespoons butter in microwave on HIGH for 20 to 30 seconds. In another shallow dish, combine 1/3 cup brown sugar and cinnamon; mix well.

3. Separate dough into 5 biscuits. Dip biscuits in melted butter to coat all sides; dip in brown sugar mixture, coating well. Arrange biscuits in circle over topping in pie pan, leaving center open.

4. Microwave on HIGH for 4 to 6 minutes or until dough in center of biscuits is no longer doughy. Cool 30 seconds; invert onto serving plate. Serve warm.


Easy cheesy sausage calzone (sorry I didn't take a picture of this one)

INGREDIENTS
1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
2 oz. (1/2 cup) shredded mozerella cheese
1/2 lb of bulk pork sasuage
1/4 chopped bell pepper
1/3 cup chopped onion
1/2 cup pasta sauce, heated

DIRECTIONS
1) Heat oven to 375F. In a 8-inch skillet, cook sasuage, onion and bell pepper over medinm heat 10 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 10 minutes.

2) Separate dough into 5 biscuts. On ungreased large cookie sheet, press each biscut into 6-inch rounds. Top half of each round with sasuage mixture and cheese to within 1/2 inch of the edge. Fold dough over filling; press edges firmly with fork to seal.

3) Bake 12-15 minutes or until golden brown. Serve with warm pasta sauce for dipping.

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delic1999
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Re: ~Recipe Corner~

Post by delic1999 » Thu May 21, 2009 2:05 pm

I made this last night for dinner for my family. This is super easy to make and doesn't take lood to cook either. I cooked the breast in a casserole dish so the jucies stayed close to the chicken. We had jumbo chicken breast so i had to cut them in half so that it cooked faster. This was very juicy and the flavor was great! It wasn't overpowering at all just a nice flavor.

FRENCH'S® CRUNCHY ONION CHICKEN

Ingredients:
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten

Directions:
1.Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
2.Dip chicken into egg; then coat evenly with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.
3.Bake at 400°F for 20 min. or until no longer pink in center.

Tips
1.Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!
2.Tip: For extra spicy flavor, add 1 tbsp. Frank's RedHot Sauce to beaten egg. Splash on more Frank's RedHot Sauce after baking chicken.
3.Nutritional Analysis Per Serving: 360 Calories, 19 g Fat, 8 g Saturated Fat, 0 g Trans Fat, 131 mg Cholesterol, 32 g Protein, 13 g Carbohydrates, 1 g Dietary Fiber, 225 mg Sodium.

cemearg
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Re: ~Recipe Corner~

Post by cemearg » Sat May 23, 2009 4:49 am

Spicy popcorn & nut mix

3 bacon rashers, chopped
1 tablespoon vegetable oil
10g butter
2 tablespoons raw popcorn
1 tablespoon mild Indian curry powder
pinch ground tumeric
1-2 teaspoons salt
1 teaspoon sweet paprika
1 tablespoon dried parsley flakes
125g unsalted roasted mixed nut kernals
200g unsalted roasted peanuts

* cut bacon into 1.5cm squares & cook. Drain well on paper towel.
* cook (pop) popcorn & mix in remaining ingredients. coat evenly.
* pack in airtight container.
* shake well before serving.
* makes about 5.5 cups
* store in a cool place.

Very addictive. ;)

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night_wolf
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Re: ~Recipe Corner~

Post by night_wolf » Fri May 29, 2009 5:14 pm

Some of these sound awesome, so trying them during the summer.

Any more soup ideas? Like tomatoey type ones?

Mischief

Re: ~Recipe Corner~

Post by Mischief » Sun Jun 21, 2009 6:59 pm

Does anyone have any really brothy soup recipes....like for when you're sick?

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ScarletLady
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Re: ~Recipe Corner~

Post by ScarletLady » Tue Jun 23, 2009 8:18 am

Mischief wrote:Does anyone have any really brothy soup recipes....like for when you're sick?
THe chicken soup recipe on the first page is good - I always make it for my other half when he's sick :)
scarlet's taking over the asylum aka ladypanel

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xalternmommyx
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Re: ~Recipe Corner~

Post by xalternmommyx » Wed Jun 24, 2009 8:03 pm

taco mac and cheese caserol (mom got it off the velveeta box)

2 boxesof velveeta shells and cheese
1 lb of ground beef
1 jar of salsa
5 oz of evaporated milk
corn chips


cook beef
cook pasta
mix cooked beef and salsa together in caserol dish, pour evaporated milk over, add mac and cheese over beef, crumble chips over top. bake for 20 mins on 350

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Jennilox
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Re: ~Recipe Corner~

Post by Jennilox » Wed Jun 24, 2009 9:00 pm

ok so ive made this 2 times

SALT AND CHILLI TOFU.

ingrediants;

Half a pack tofu (or large mushrooms if you dont like tofu)
3 red chillis
1 clove of garlic
and as much salt and pepper as you like.

basicly just stirfry together with oil all the ingrediants apart from the tofu , then when the pan gets really hot put the tofu in and cook for 6 mins, then remove everything and eat
:)

(very spicy)

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cherrybombdreads
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Re: ~Recipe Corner~

Post by cherrybombdreads » Wed Jun 24, 2009 9:32 pm

Ok so summers here!

Low fat alternative to strawberries and cream!
But just as yummyy :D


Strawberries - washed and cut up or whole!
Low fat toffee yogurt (UK girlies think muller light)
Low fat fromais frai (spelling?!)
Low fat sweetner (splenda <3 )


Mix two tablespoons of fromais frai into a whole single pot of yogurt. Sweeten to taste.
Dunk your strawberries and ENJOY

:D
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Lorny
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Re: ~Recipe Corner~

Post by Lorny » Thu Jun 25, 2009 7:21 pm

cherrybombdreads wrote:Ok so summers here!

Low fat alternative to strawberries and cream!
But just as yummyy :D


Strawberries - washed and cut up or whole!
Low fat toffee yogurt (UK girlies think muller light)
Low fat fromais frai (spelling?!)
Low fat sweetner (splenda <3 )


Mix two tablespoons of fromais frai into a whole single pot of yogurt. Sweeten to taste.
Dunk your strawberries and ENJOY

:D
For those who are seriously watching the weight, use Quark fat free soft cheese! When sweetener is added it has a slight lemony tang to it! Delicious with strawberries!

*EDIT* Quark is if you want a whipped cream type thing. Muller light is if you want a double cream type thing. ^_^
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TOXIKITTY
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Re: ~Recipe Corner~

Post by TOXIKITTY » Sun Jun 28, 2009 10:47 pm

Moroccan Tagine in a Slow Cooker - Written especially for Vicsarina!

Ingredients
• 1 medium butternut squash, peeled and cut into 2-inch chunks
• 2 tomatoes, coarsely chopped
• 1 onion, chopped
• 2 clove(s) garlic, crushed or minced, use the back off a knife and a little salt to grind to a puree
• 1 can(s) (300g) chickpeas
• 1 250mls chicken stock, an oxo cube will do.
• 100g raisins
• 2 teaspoon(s) ground coriander
• 2 teaspoon(s) ground cumin
• 1/2 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 1.5kg bone-in skinless chicken thighs
• 1 box(es) (10-ounce) plain couscous

Method
In 6-quart slow cooker, combine squash, tomatoes, onion, garlic, chickpeas, broth, and raisins. In cup, combine coriander, cumin, cinnamon, salt, and ground black pepper. Rub spice mixture all over chicken thighs; place chicken on top of vegetable mixture. Cover slow cooker with lid and cook on low 8 hours or on high 4 hours.

Also
You can replace the chicken thighs with oxtail, if the oxtail won’t fit in whole use a hack saw to chop it into smaller bits (or ask your butcher to do this - you can pick the bone(s) out afterwards), you can also add some prunes and dates to make it a bit fruitier. Goes well with cous cous.

My boyfriend wrote this, but I'm willing to take full credit if it goes well. Haha. :D
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Mischief

Re: ~Recipe Corner~

Post by Mischief » Mon Jun 29, 2009 4:30 pm

ScarletLady wrote:
Mischief wrote:Does anyone have any really brothy soup recipes....like for when you're sick?
THe chicken soup recipe on the first page is good - I always make it for my other half when he's sick :)
I meant to add "vegan", sorry.

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