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Author Topic: Recip E!s with Despickable & Xandi  (Read 26889 times)

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Offline Captain Maltese

Re: Recip E!s with Despickable & Xandi
« Reply #400 on: October 04, 2016, 09:10:30 AM »


Simple cooking, but extremely traditional autumn food here in Norway: mutton-and cabbage stew.

And that's all there is in it, except for salt and pepper. I usually cook potatoes on the side. Basically you have a kettle with a lid, and put wooden sticks in the bottom. Over them you put a layer of chopped mutton (not ground; I am not sure how to translate it; pieces of meat?) and have salt and pepper on the layer. The most traditional is to use black pepper corns, loose or in a pepper tube; I make do with pepper powder. Then you add a layer of pieces of cabbage. Another layer of meat, and so on. When you are at the top of the kettle, add water to fill up all the remaining space. Let simmer for about two hours.

This is excellent leftover food; many say that it is the tastiest the third time it is warmed up. Obviously the cabbage turns to soup and the meat to broth.
« Last Edit: October 04, 2016, 10:30:22 AM by Captain Maltese »

Offline The Lioness

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Re: Recip E!s with Despickable & Xandi
« Reply #401 on: October 04, 2016, 05:22:16 PM »


Simple cooking, but extremely traditional autumn food here in Norway: mutton-and cabbage stew.

And that's all there is in it, except for salt and pepper. I usually cook potatoes on the side. Basically you have a kettle with a lid, and put wooden sticks in the bottom. Over them you put a layer of chopped mutton (not ground; I am not sure how to translate it; pieces of meat?) and have salt and pepper on the layer. The most traditional is to use black pepper corns, loose or in a pepper tube; I make do with pepper powder. Then you add a layer of pieces of cabbage. Another layer of meat, and so on. When you are at the top of the kettle, add water to fill up all the remaining space. Let simmer for about two hours.

This is excellent leftover food; many say that it is the tastiest the third time it is warmed up. Obviously the cabbage turns to soup and the meat to broth.

That's a lot like what we in the North East USA call Boiled Dinner. Typically we use corned beef or a tough cut of beef and simmer it with cabbage, carrots, onions, and potatoes (covered with water or a stock with salt, pepper, and a bay leaf or two) for a few hours. At least....that's how I make it. Nom.

With the leftover veg and meat, I like making a hash with some fresh cabbage (I like the freshness of cabbage) for breakfast the next day with a bit of butter and some eggs.
« Last Edit: October 04, 2016, 05:28:04 PM by The Lioness »

Offline Trevino

Re: Recip E!s with Despickable & Xandi
« Reply #402 on: October 06, 2016, 11:02:46 PM »
Hard Boiled Eggs

1 Dozen Eggs

Fill a pot with water, and then set on stove until it boils. After that, carefully place the eggs in the boiling water. Wait about 15 minutes before draining the water. Peel off the shell, and feel free to add them to a salad, or eat them whole!

Offline Captain Maltese

Re: Recip E!s with Despickable & Xandi
« Reply #403 on: October 20, 2016, 11:21:57 AM »
Bachelor's stew

1 glass of water
1 pound or so of ground meat
1 can of red beans
1 can of chickpeas
1 cube of broth

Instead of frying the ground meat, you cook it in water with a pinch of salt. Which results in juicier meat and absolute zero frying fats. Once the meats's no longer red you add in a bit more water, the broth and the two cans of vegs. I will some times also put in onion and garlic, and I serve it with a tablespoon of sourcream. Yummy and simple and you won't believe how healthy it is.

Offline XandiTopic starter

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Re: Recip E!s with Despickable & Xandi
« Reply #404 on: October 20, 2016, 04:01:02 PM »
Bachelor's stew

1 glass of water
1 pound or so of ground meat
1 can of red beans
1 can of chickpeas
1 cube of broth

Instead of frying the ground meat, you cook it in water with a pinch of salt. Which results in juicier meat and absolute zero frying fats. Once the meats's no longer red you add in a bit more water, the broth and the two cans of vegs. I will some times also put in onion and garlic, and I serve it with a tablespoon of sourcream. Yummy and simple and you won't believe how healthy it is.

I'm glad you are eating so good. You are venturing into a lot more stews and soups and that is great for you. Yay you. Thank you for the recipe too, I always like to try new soups and stews. Have a great day.



Thank you to everyone else for all the recipes. I love to try new things and I am having a blast trying all the great ideas. *hugs to all*

Keep those recipes coming y'all. *hugs*

Offline despickable

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Re: Recip E!s with Despickable & Xandi
« Reply #405 on: October 26, 2016, 06:13:15 AM »
Thought I would share this video as there are some wicked hints here and was wondering if anyone else had used these or what you thought of them











I really want to try a baked potato that way

Offline despickable

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Re: Recip E!s with Despickable & Xandi
« Reply #406 on: December 08, 2016, 11:31:25 PM »
People post your Christmas recipes here

Offline FoxWriter

Re: Recip E!s with Despickable & Xandi
« Reply #407 on: December 09, 2016, 07:47:30 AM »
iwill as soon as i get them XD i suppose i could share my cheesecake recipe *waggle eyebrows*

Offline Captain Maltese

Re: Recip E!s with Despickable & Xandi
« Reply #408 on: December 13, 2016, 08:14:35 AM »
I am not much of a cook. And a baker even less so. However, today is Saint Lucia's Day and at schools, kindergartens and some workplaces all over Scandinavia the day start with a very pretty singing children's procession and the eating of special saffron buns. Youtube link here, since children.

Nice explanation and a full recipe here.




Offline Serephino

Re: Recip E!s with Despickable & Xandi
« Reply #409 on: January 29, 2017, 11:37:10 PM »
Beef and Cheese Pasta

1lb ground beef
diced onion
1tsp garlic
1 jar marinara sauce
1tsp basil
1tsp oregano
1 envelope Italian dressing mix
2tbsp Worcestershire sauce
10oz package frozen spinach thawed
1/2c parmesan
2c shredded mozzarella
cooked pasta

Brown ground beef.  Add sauce ingredients, putting in mozzarella last.  Serve over pasta.


Offline Serephino

Re: Recip E!s with Despickable & Xandi
« Reply #410 on: February 08, 2017, 06:06:13 PM »
Bacon Chicken

3-5 boneless skinless chicken breasts
1lb bacon (may need more if using 5 breasts)
8oz pkg cream cheese
1tsp chives
1 can cream of chicken
1/2c milk
1tsp lemon juice
1/2tsp pepper

Wrap chicken breasts with bacon and place in baking dish.  Melt cream cheese and mix sauce.  Pour sauce over chicken and bake until cooked through.

Offline Chi

Re: Recip E!s with Despickable & Xandi
« Reply #411 on: February 12, 2017, 02:53:41 PM »
Chi's Homemade Pasta Sauce

This is a very easy recipe to make, and has so much potential to be tweaked however you want it! Even my Italian Nanna loves it!

I'll do the small recipe since that's the one I do for just me and hubby. The seasonings will not have quantities because everyone's tastes are different, these are just what I put into my sauce. Like anything that takes time to cook taste test regularly so you can adjust the flavours!

Cook time 1 hour minimum (the longer the better, I usually give it 4-5 hours)

Ingredients

1 28oz can of DICED tomatoes
2 cups vegetable cocktail (may need more depending on how long you let it simmer)
1 cube chicken/beef/vegetable bouillon (depending on what it's accompanying)
1 medium onion diced
1 carrot shredded (use only if you find your sauce to be salty or bitter)
1 tablespoon Extra Virgin olive oil
1-2 bay leaves
1/8 teaspoon  Nutmeg
   Italian seasoning - to taste
   Fresh ground pepper - to taste
   Garlic - fresh or powdered to taste
   
Optional Ingredients to taste of course
Wine, red or white is fine but make sure it's a dry wine
Sherry, NOT cooking sherry, it's salty!
Jack Daniels...Yes I said JD! It adds an interesting flavour to the sauce

**The options are all just suggestions and you can basically add whatever you like!

Directions

1... Heat oil in a heavy medium sauce pan at medium heat and add the onions to sweat them out until they're a little translucent.

2... While sweating the onions use a food processor or blender to puree the diced tomatoes. Leave it a little chunkier if you like.

3... Add tomatoes and vegetable cocktail to the sauce. Including the bouillon cube, bay leaves and nutmeg at this point too.

4... Begin adding the herbs and whatever your heart desires, checking regularly to make sure one flavor doesn't overpower any of the others!

5... This sauce turns out better the longer you can simmer it, but if you have less time I'd suggest reducing the vegetable cocktail by half and adding more if necessary. I've made it in an hour or less but long is good here!

Buon Appetito!

Chi

Offline Trevino

Re: Recip E!s with Despickable & Xandi
« Reply #412 on: March 09, 2017, 05:18:05 PM »
Grilled Cheese

2 slices whole wheat bread
2 slices Cheddar Cheese
1 tbsp butter.

Cover the pan with butter, then put the slices of cheese in between the whole wheat bread. Set the stove to "medium high". Cook on one side for about 6 minutes, then flip the sandwich, and cook for another 6 minutes. After that, enjoy!