Recipe's?! - Page 18 - Betta Fish and Betta Fish Care
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post #171 of 358 (permalink) Old 08-13-2011, 11:04 PM
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mmm, sounds yummy!
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post #172 of 358 (permalink) Old 08-14-2011, 11:58 PM
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It is, They have us try everything we make in class, and I was able to make this for class and it is soooo good, thats what I like about risotto, you can take the original recipe I posted for basic and add things or change the cheese and just create your own thing. You can do so much with it.
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post #173 of 358 (permalink) Old 08-18-2011, 07:27 PM
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rustic carnivore lamb potroast:

get yourself a boneless lamb leg, a large roast pan or cassarole dish
gold nugget potatoes
onions, cellery, and carrots
morrel mushrooms, and other wild mushrooms to taste
wild rice
vegetable stock
garlic, salt, pepper, spices and other elements to taste

pop the roast in the center, in one corner have the rice in a poultry stuffing bag, another corner your potatoes. spread around minced/diced mushrooms and the carrots/onions/celery, also diced. cover completely with vegetable stock. pop in your oven, at if i remember it said 350 for lamb. pop a lid on it, and with all that moisture you can let it sit half a day in the oven.

instant meat fix
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post #174 of 358 (permalink) Old 08-21-2011, 02:18 PM
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I have to write this down somewhere - it is a recipe that was originally a sweet blueberry scone but I wanted to use up some herbs that were left over from dinner.

Emerald Scones

Basic pastry:
1 & 1/3 of a cup of flour
4 teaspoons of baking powder
Pinch of kosher salt to taste

1 & 1 half sticks of unsalted COLD butter

Preheat the oven to 450* and while its warming up, plug in your blender and put the flour, baking powder, and salt in it and give it a few pulses to make it very smooth and powdery.

Chop the cold butter into little pieces, adding a little at a time. The pastry should look like sand at first but as you add more and more butter it should take on a nice smooth doughy consistency.

Add to blender:
Roughly chopped Rosemary, Basil, and/or Oregano

Pulse herbs in the blender until pastry becomes a nice spring green. It might look odd, but it's what you want.

Take dough out, place in a ceramic bowl.

Add to a seperate bowl:
1/3 cup of milk (I used 2%, but buttermilk will work just as well)
One egg
Black pepper, kosher salt to taste

Mix the egg gently into the milk and add to the pastry dough. Mix the dough, egg, and milk until it becomes wet.

Flour the top of your counter or use a cutting board. Spoon the dough onto the flour, flour your hands, and shape into a flat circle. Cut into desired pieces - wedges if you want 6-8 large scones, or squares if you want a dozen.

Line a flat baking sheet with parchment paper and roll pastry into equal balls. If you desire to decorate, you can top the scones with sprigs of fresh rosemary or other herb and a light sprinkle of salt.

Place in hot oven for 12 - 15 minutes and let cool.

These would go very well with that lamb stew above!

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Last edited by fleetfish; 08-21-2011 at 02:23 PM.
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post #175 of 358 (permalink) Old 08-21-2011, 05:36 PM
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mmm, sounds good!!
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post #176 of 358 (permalink) Old 08-30-2011, 07:38 PM
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it all sounds yummy! i wish i had a recipe, i know i do, its just deep in my mind somewhere

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and a plant named Frank
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post #177 of 358 (permalink) Old 09-07-2011, 10:48 PM
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Better For You Chicken & Dumplings

2 1/4 cups fat free biscuit baking mix
1/3 cup skim milk
2 (14 ounce) cans fat free low sodium chicken broth
2 (10 ounce) cans chunk chicken, drained or even grilled chicken breast

1/3 cup chopped carrots
1 can sweet corn drained

In a medium bowl, stir together ingrediants for biscuits (i used fat free just add water biscuit pouches). Set aside.

Pour the cans of chicken broth and milk into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally.

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Last edited by Potential4Evil; 09-07-2011 at 10:50 PM.
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post #178 of 358 (permalink) Old 09-10-2011, 06:22 PM
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Rice Noodles a la Mars!
I decided that I was going to experiment with rice noodle dishes, and started with this.
1/2 large can of chunk chicken
Rice noodles (the amount is up to you. I used half of a bag for the 'test')
1 small red bell pepper
1 small white bell pepper
1 handful of spinach, more or less to taste
Teriyaki seasoning

Salt, pepper

Put the noodles in boiling water, stirring occasionally. At the same time, put teriyaki in pan, then add veggies and chicken, and stir. Once noodles are cooked to tenderness, drain them. Then, carefully, add veggie/chicken/teriyaki mix to drained noodles. At this point you can add salt, pepper, and more teriyaki if you wish.
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post #179 of 358 (permalink) Old 09-17-2011, 10:31 AM
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I absolutely love this type of cake

4 ounces of unsweetened chocolate
1/3 cup of Butter
1 cups of flour
1 cups of sugar
1 teaspoons of baking soda
1 teaspoon of salt
1 cups of sour cream
1 teaspoon of vanilla
2 eggs
Melt baking chocolate and butter in the top of a double boiler (you can do it in a regular pan but a double boiler won't burn the chocolate as much). Stir to blend well; cool slightly. Combine remaining ingredients in a large bowl; blend in melted chocolate. Beat for three minuets at a medium speed with a hand mixer. Pour batter in a 9x13 inch pan greased and floured. Bake at 350 at 28 minuets (well 25 to 30 minuets depending on your oven).

cup butter (Room tempurature butter)
cup of vegetable shortening (solid)
1 teaspoon vanilla
4 cups of confectioners sugar
2 table spoons of milk
In a large mixing bowl, cream butter and shortening with an electric mixer. Add vanilla then add cups of sugar (one at a time) On a medium speed. Scrape the bowl often. Add milk, if you feel that the frosting is too thick after everything is well blended.

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post #180 of 358 (permalink) Old 11-10-2011, 09:29 PM
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