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Author Topic: Official Cooking Thread  (Read 7202 times)

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Menatus

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Re: Official Cooking Thread
« Reply #15 on: June 04, 2011, 01:12:01 AM »

For someone who has a bachelor degree in Advanced Culinary Arts and experience working as a cook in various restaurants, I really have no creativity when it comes to cooking sometimes. Um, here's one I use a lot.

Roasted Tomatillo Salsa

10 tomatillos
3 jalapeno peppers
1 poblano pepper
1 small onion
a few cloves of garlic
1 bunch cilantro
1 avocado
salt and pepper

1. Place first 5 ingredients under the broiler for approximately 5-10 minutes or until cooked and skin becomes blistery.

2. Place in b lender with cilantro, avocadoand salt and pepper to taste.

3. Enjoy!


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Briar

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Re: Official Cooking Thread
« Reply #16 on: December 13, 2011, 05:47:50 PM »

*Bump*

Maybe even sticky?
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Re: Official Cooking Thread
« Reply #17 on: December 13, 2011, 06:37:51 PM »

stickied! thanks briar, didn't know this existed!
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Briar

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Re: Official Cooking Thread
« Reply #18 on: December 13, 2011, 07:17:39 PM »

Cinnamon Twists  

 1 (.25 ounce) package active dry yeast
    3/4 cup warm water (110 degrees to 115 degrees F), divided
    4 cups all-purpose flour
    1/4 cup sugar
    1 1/2 teaspoons salt
    1/2 cup warm milk (110 to 115 degrees F)
    1/4 cup butter or margarine, softened
    1 egg
    FILLING:
    1/2 cup butter or margarine, melted
    1 1/2 cup sugar
    4 tablespoons ground cinnamon

Directions

    In a large mixing bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Roll into a 16-in. x 12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16-in. x 4-in.x strips. Cut each strip into sixteen 4-in. x 1-in. pieces.  Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 15 minutes or until golden brown.



Just made these for a Christmas party.

« Last Edit: December 14, 2011, 01:21:10 PM by Briar »
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Re: Official Cooking Thread
« Reply #19 on: December 13, 2011, 07:49:10 PM »

Post photos of the finished products guys :3
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Re: Official Cooking Thread
« Reply #20 on: December 13, 2011, 07:54:15 PM »

I shall do this when I cook another thing.
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Genevieve

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Re: Official Cooking Thread
« Reply #21 on: December 13, 2011, 10:29:13 PM »

Briar's recipe doesn't have a title.
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Briar

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Re: Official Cooking Thread
« Reply #22 on: December 14, 2011, 01:23:22 PM »

Fix'd
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Briar

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Re: Official Cooking Thread
« Reply #23 on: January 19, 2012, 10:28:26 AM »

*Sorry for the late arrival, but here is one of many Redwall recipes I'll post. If anyone remembers any from the books that they want posted,pm me and i'll put it up.  All these recipes come from Brian Jaques' "The Redwall Cookbook"


Hotroot Soup

You'll need:
2 tablespoons unsalted butter
1 large onion
2 medium leeks, washed and chopped
1 1/2 cups vegetable stock (or 1 1/2 cups water and 1/2 cube vegetable  bouillon)
3 medium potatoes, peeled and chopped
1 teaspoon curry powder or chili powder, enough to taste
salt and pepper to taste
8 ounces peeled cooked shrimp or prawns
1 cup milk

Directions:
1. In a large pot over medium heat, melt the butter. add the onion and leeks and cook, stirring until soft, about 5 min. (do not let the vegetables brown)
2. Add the vegetable stock, potatoes, curry or chili, and salt and pepper. Cover and simmer until the potatoes are very soft, about 15-20 minutes
3. Add the shrimp and milk and gently heat. Serve with crusty bread.
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Re: Official Cooking Thread
« Reply #24 on: January 19, 2012, 11:21:30 AM »

I might actually make that in the next week or so (possibly minus the shrimps because ), I'm always looking for more soup recipes and that looks great.
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Briar

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Re: Official Cooking Thread
« Reply #25 on: January 19, 2012, 11:39:11 AM »

October Ale

Ingredients:
2 cups ginger beer or ginger ale
1 cup grape juice
1 tsp sugar (omit if using ginger ale)


Instructions:
Mix together, serve chilled
« Last Edit: January 19, 2012, 11:40:07 AM by Briar »
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Yes. I wear high heels Krowdon. Any tips on how I should do my hair?

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Re: Official Cooking Thread
« Reply #26 on: January 19, 2012, 11:40:09 AM »

That sounds pretty awful tbh
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Re: Official Cooking Thread
« Reply #27 on: February 26, 2012, 11:34:24 AM »

A great way to find all the recipes in the best series ever (of course Redwall) is to buy the cook book from Brian Jacques. It is called the Redwall Cookbook. I love it, the best recipe in it is the strawberry fizz. It also has little stories in it. It is great fun and you can buy everything nesscary for the recipes at your local organic market. I just made some Strawberry fizz and i was in heaven.
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Ian2424

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Re: Official Cooking Thread
« Reply #28 on: February 26, 2012, 01:59:00 PM »

Can you tell us how to make this strawberry fizz?
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Re: Official Cooking Thread
« Reply #29 on: February 26, 2012, 07:45:25 PM »

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