Recipe's?! - Page 31 - Betta Fish and Betta Fish Care
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post #301 of 358 (permalink) Old 04-14-2013, 06:04 PM
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I want to try it! But I dont' have a working mircowave!

"In a completely sane world, madness is the only freedom."
J. G. Ballard
My betta(s): Mr. Violet(Dark red and blue VT)
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post #302 of 358 (permalink) Old 04-14-2013, 06:17 PM
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Oh that sucks! Once you get it fixed then give it try :)
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post #303 of 358 (permalink) Old 04-16-2013, 06:33 PM
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I sure will!!! Or I might just go over to a freinds house who loves to try new things and do it with her.....

"In a completely sane world, madness is the only freedom."
J. G. Ballard
My betta(s): Mr. Violet(Dark red and blue VT)
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post #304 of 358 (permalink) Old 04-16-2013, 08:14 PM
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If anyone wants my top secret meatloaf recipe, pm me. it is to die for! :D

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post #305 of 358 (permalink) Old 04-20-2013, 09:53 PM
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Wild Mushroom and Red Wine Risotto

All the food i cook dont really have recipes, i just cook them to taste and when its good, i just serve it. I got rough estimates of the amount i use though.

~1 cup of short grain rice
~2 chicken stock cubes
~1 portabello mushroom
~2 button mushrooms
~1 teaspoon of salt
~1 pinch of pepper
~1 teaspoon of herbs
~depending on how much you like, i usually put about 6-8 tablespoon of red wine, or more.
~ 2 cloves of garlic
~1/2 an onion
~1 tablespoon of butter

1. Boil the chicken stock with the onions in about 500ml of water until the onions turn soft.
2. Finely chop the garlic and fry in a pan on medium heat with the butter.
3. Add the mushrooms into the pan when the garlic begins to turn golden.
4. Put the contents of the pan aside in a plate or a bowl.
5. Pour the cup of rice into a saucepan and add the broth from Step 1, let it simmer on medium heat, stirring it every few minutes. Always fill the saucepan a few centimeters above the rice, never too much. Add water after all the broth has been boiled down.
6. When the rice becomes sticky, add the contents from Step 4, add the salt, pepper, herbs and red wine and let it simmer for another 3-5 minutes on low heat.
7. Serve it.
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post #306 of 358 (permalink) Old 04-22-2013, 07:20 PM
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That looks good... Must get my mother to cook....

"In a completely sane world, madness is the only freedom."
J. G. Ballard
My betta(s): Mr. Violet(Dark red and blue VT)
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post #307 of 358 (permalink) Old 05-14-2013, 02:55 AM
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We love making Mock Fish at home on cold nights :)
Ingredients
6-8 Potatoes
2-Eggs
Salt an Pepper
2 Tblsps Self Raising Flour
Red,Brown, White Diced Onion Optional
Olive Oil For Frying
Instructions
1.Peel Potatoes
2.Squeeze Liquid from Grated Potatoes
3. Mix in Eggs
4. Add 2 tblsps Self Raising Flour for Keeping Potatoes together
5. Add Onion Optional
6.Heat Frying pan with A layer of Olive Oil
7.Scoop Potato Mix into Frying pan & Flatten with Spatula
8. Fry until Golden Brown Flipping Once
9.Place Potato Cakes on Paper Towel to Absorb Excess Oil
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post #308 of 358 (permalink) Old 05-22-2013, 12:18 AM
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I am addicted to making this microwave coffee cake, so I thought I would share with you all. So cinnamon-y!

Cake:
1 Tbs butter, soft or melted
2 Tbs sugar
1 egg (can be left out entirely, or you can use half for one cake & half for another and it'll work out okay)
1-2 Tbs milk (more if no egg, you only need a splash if you use the whole egg)
Splash vanilla or almond extract
4 Tbs (1/4 cup) flour
Pinch baking powder

Mix in the ingredients one at a time in the order listed, or all at once if you're impatient! Make sure your mug is both large and microwave safe.

Crumble:
1 Tbs butter, soft
1-2 Tbs brown sugar
1-2 Tbs flour
1-2 Tbs cinnamon
(Depends on how much topping you want! I go for 2 Tbs all the way ;) )

Mush it together in a bowl, then put on top of the batter without mixing it in. Microwave it all together for about 1.5 minutes on high or until done, then let cool and enjoy!

10g divided; Claude VT & Marie VT | 5g; Gabriel DeT(?) | Mom's 2.5g; Hank DeT
SIP
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post #309 of 358 (permalink) Old 05-22-2013, 12:30 AM
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That sounds awesome, Rana!

If anyone gets me a recipe for angels food cake as a mug cake, I will be forever grateful. Lol.
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post #310 of 358 (permalink) Old 06-21-2013, 01:38 PM
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A simple recipe, but a technical recipe. This is how roast chicken is made in "fancy" restaurants. I'm a bit of a foodie (though that term makes me cringe since it can be seen as a negative, snooty thing) and try out a ton of recipes. I have so many cookbooks and the book this recipe is in (Ad Hoc at Home), is a holy grail book I'm planning to do every.single.recipe.

Easier to post a link from somewhere since the steps explain very detailed ways of how to do it. Trust though, this will be the juiciest chicken with crisp skin. Everyone I've made this for is shocked at how juicy and flavorful it is and want the recipe.

Thomas Kellers Roast Chicken with Root Vegetables
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