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Post by moiaf on Aug 6, 2016 9:51:19 GMT -5
Let's talk food, 'cause I love to each and cook.
I thought I'd get things started by sharing a recipe, it's salsa! My friend sent me this recipe years ago, I have no idea where she got it from, and it's still my favorite salsa recipe. Here are the I ingredients.
This recipe will make a vat of salsa, so you want a big tub of a bowl or Tupperware available to mix it in/save it. Ø 28 ounce can of crushed tomatoes – make sure this is unseasoned! They put Italian seasoning in a lot of these cans. Ø 2 10 ounce cans of Rotel diced tomatoes w/green chilies Ø 1/3 cup chopped onion Ø 1 clove of chopped garlic Ø 1 good sized jalapeno finely minced – I used 2 large ones in the batch I brought to your house Ø ½ cup of fresh cilantro, chopped Ø Juice from ½ a lime, roll it around before you squeeze it to get the juice flowing Ø 1 cap full of cumin Ø Using the same cap from the cumin shaker, 1 cap of salt Ø 1 cap of sugar 1. If you have a food processor, blend all ingredients. If you do not, make sure cilantro and jalapenos are finely minced and mix all ingredients together. I have one but am lazy and don’t want to clean it so I always mix this with a spoon instead. 2. Chill salsa in fridge for at least an hour to let the flavors blend together.
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laurya
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Post by laurya on Aug 12, 2016 14:42:15 GMT -5
Let's talk food, 'cause I love to each and cook. I thought I'd get things started by sharing a recipe, it's salsa! My friend sent me this recipe years ago, I have no idea where she got it from, and it's still my favorite salsa recipe. Here are the I ingredients. This recipe will make a vat of salsa, so you want a big tub of a bowl or Tupperware available to mix it in/save it. Ø 28 ounce can of crushed tomatoes – make sure this is unseasoned! They put Italian seasoning in a lot of these cans. Ø 2 10 ounce cans of Rotel diced tomatoes w/green chilies Ø 1/3 cup chopped onion Ø 1 clove of chopped garlic Ø 1 good sized jalapeno finely minced – I used 2 large ones in the batch I brought to your house Ø ½ cup of fresh cilantro, chopped Ø Juice from ½ a lime, roll it around before you squeeze it to get the juice flowing Ø 1 cap full of cumin Ø Using the same cap from the cumin shaker, 1 cap of salt Ø 1 cap of sugar 1. If you have a food processor, blend all ingredients. If you do not, make sure cilantro and jalapenos are finely minced and mix all ingredients together. I have one but am lazy and don’t want to clean it so I always mix this with a spoon instead. 2. Chill salsa in fridge for at least an hour to let the flavors blend together. I never made salsa from scratch! Thank you for the recipe. I'll have to sub something for that Rotel stuff since it isn't available here, but I guess using an additional small can of crushed tomatoes and adding more jalapeno will do the trick? I had sushi for the first time yesterday. I took me a bit of time to get used to the taste, but I really enjoyed it!
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moiaf
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Post by moiaf on Aug 12, 2016 14:54:06 GMT -5
Let's talk food, 'cause I love to each and cook. I thought I'd get things started by sharing a recipe, it's salsa! My friend sent me this recipe years ago, I have no idea where she got it from, and it's still my favorite salsa recipe. Here are the I ingredients. This recipe will make a vat of salsa, so you want a big tub of a bowl or Tupperware available to mix it in/save it. Ø 28 ounce can of crushed tomatoes – make sure this is unseasoned! They put Italian seasoning in a lot of these cans. Ø 2 10 ounce cans of Rotel diced tomatoes w/green chilies Ø 1/3 cup chopped onion Ø 1 clove of chopped garlic Ø 1 good sized jalapeno finely minced – I used 2 large ones in the batch I brought to your house Ø ½ cup of fresh cilantro, chopped Ø Juice from ½ a lime, roll it around before you squeeze it to get the juice flowing Ø 1 cap full of cumin Ø Using the same cap from the cumin shaker, 1 cap of salt Ø 1 cap of sugar 1. If you have a food processor, blend all ingredients. If you do not, make sure cilantro and jalapenos are finely minced and mix all ingredients together. I have one but am lazy and don’t want to clean it so I always mix this with a spoon instead. 2. Chill salsa in fridge for at least an hour to let the flavors blend together. I never made salsa from scratch! Thank you for the recipe. I'll have to sub something for that Rotel stuff since it isn't available here, but I guess using an additional small can of crushed tomatoes and adding more jalapeno will do the trick? I had sushi for the first time yesterday. I took me a bit of time to get used to the taste, but I really enjoyed it! Salsa from scratch is the best, you'll love it. This recipe is pretty big so if you aren't going to eat chips and salsa for five days you might want to cut it in half. I'm glad you liked sushi. It's an acquired taste, when I first tried it I thought it was a bit weird but it's good. You might like sashimi as well.
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laurya
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Post by laurya on Aug 12, 2016 15:33:50 GMT -5
I never made salsa from scratch! Thank you for the recipe. I'll have to sub something for that Rotel stuff since it isn't available here, but I guess using an additional small can of crushed tomatoes and adding more jalapeno will do the trick? I had sushi for the first time yesterday. I took me a bit of time to get used to the taste, but I really enjoyed it! Salsa from scratch is the best, you'll love it. This recipe is pretty big so if you aren't going to eat chips and salsa for five days you might want to cut it in half. I'm glad you liked sushi. It's an acquired taste, when I first tried it I thought it was a bit weird but it's good. You might like sashimi as well. I'm sure I could handle that, but my stomach certainly doesn't. I tried veggie sushi only, because I wanted to get used to nori first before diving into that whole raw fish thing.
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izzue
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Post by izzue on Aug 25, 2016 12:23:19 GMT -5
I've got a terrible sweet tooth, plus I'm a lazy cook! I do like to eat, though, so here's my favorite quick and easy summer salad:
Watermelon and Goat Cheese Salad with Vinaigrette (Serves 4)
Your favorite Viniagrette Salad Dressing, 1/4 cup or less, whatever is needed to lightly toss the salad 1/2 seedless watermelon (or more) 1/2 pound goat cheese crumbles 1/2 cup roasted, salted pistachios 1 teaspoon Maldon Sea Salt 1 dash Fresh Pepper
Cut the watermelon into cubes and place in a salad bowl in the refrigerator. Place the pistachios in a pan and on low heat toast them for 5 minutes. Remove the pistachios from the pan and chop them roughly (except I use them whole - I'm a lazy cook, remember?). Set aside in a small bowl
Take the watermelon out of the fridge, add the goat cheese crumbles, drizzle the vinaigrette - roughly 1/4 cup or less, just enough to toss the salad, sprinkle the pistachios and finish with maldon sea salt and pepper. Mix and serve!
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lordcarson
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Post by lordcarson on Aug 25, 2016 12:42:17 GMT -5
Most of you already know this but for the folks who don't, I make lemoncakes better than all of you.
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Post by izzue on Aug 25, 2016 12:46:41 GMT -5
Most of you already know this but for the folks who don't, I make lemoncakes better than all of you. Share, share! Surely there's a way to send a lemoncake electronically to all of us!
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moiaf
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Post by moiaf on Aug 25, 2016 13:00:14 GMT -5
Most of you already know this but for the folks who don't, I make lemoncakes better than all of you. Prove it! And might I remind you that you and I live in the same state, a very small state.
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Maesteress
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Post by Maesteress on Aug 25, 2016 14:21:15 GMT -5
Mmmm....lemoncakes! This reminds me - I bought the official GOT cook book last year and have made several recipes from it - by FAR the best one so far has been the Tyroshi Honeyfingers. I basically ate the entire batch in a day - they were that good. They are a little messy to prepare, but worth the trouble. If you want to have a go: TYROSHI HONEYFINGERS
Makes 30-40 honeyfingers
Prep: 15 minutes ~ Cooking: 20 minutes
This recipe is a curiosity. The honeyfingers fry to a crispy crunch on the outside while remaining a bit chewy on the inside. The pieces are easy to cut into shapes and could probably even be rolled into logs. The flavor is really all about the honey, but the pepper and cinnamon on top, as well as the pine nuts, add a slight complexity.
2/3 cup plus 3/4 cup flour 1 cup whole milk olive oil 2 tablespoons cooking sherry or sweet wine 1 egg, beaten 1/3 cup pine nuts, finely chopped cinnamon to taste ground black pepper to taste 1 cup honey or more if needed chopped pine nuts for garnish
In a medium saucepan, whisk the 2/3 cup flour a little at a time into the cold mil so that there are no lumps. Add 1 tablespoon of the oil and the sherry and cook on medium-high heat, stirring constantly, until a thick porridge forms. Remove the pan from the heat and continue to stir briskly to cool the mixture.
When the porridge is lukewarm, add the egg and stir briskly until it is blended. Stir in the pine nuts and a dash of cinnamon and pepper. Stir the remaining 3/4 cup flour to make a dough that is sticky but can still be handled.
On a floured board with floured hands, press the dough out to a 1/2 inch thick rectangle; cut it into finger size strips.
Cover the bottom of a frying pan with a layer of olive oil about 1/2 inch deep. Heat the oil and fry the strips of dough until they are golden brown and crispy. Remove the fried strips to a plate covered with paper towels to drain. Dip them in honey and sprinkle them with cinnamon and pine nuts.Here's a picture of what they looked like before they lived happily ever after in my belly:
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Post by Balerion's Whiskers on Aug 31, 2016 14:50:45 GMT -5
Some of you know that I was asked by my dear niece to make cheesecakes for her wedding. izzue , iheartseverus , Maesteress and khaella ...here's the result. These are White chocolate cheesecakes with strawberry topping. I baked them on Friday and hauled them to Louisville, KY (3 /12 hr drive for me)in coolers. After I got there, I set up the presentation and the rest is history. Here's the recipe 1 package of graham cracker crumbs (put in zip-loc bag and crush to fine crumbs) put crumbs in bowl and add 1/4 cup sugar, stir well add 1/4 cup of melted unsalted butter and mix well with spoon. Spread in a 9" springform pan that has been well buttered and a round of parchment paper clamped to the bottom (this makes it easy to transfer to a platter) Bake at 325 for 10 minutes. While crust is cooling...make the cheesecake. 4 bricks of cream cheese (NOT the low fat stuff...you want the full fat kind) 4 eggs Both of these should be at room temperature...I leave them out overnight. 2 packages of Baker's white baking chocolate melted in microwave and stirred smooth. Mix cream cheese well to break it up add 1/2 cup sugar and 1/2 tsp vanilla. Don't beat it hard, you do not want to incorporate air in this cake. Add the melted white chocolate a little at a time and mix well, but slowly. Break eggs in a bowl and break them up with a fork. Don't beat them...this adds air. add to the cream cheese mixture a little at a time and mix on medium speed for a minute or so till whole thing is creamy and smooth. Pour in pan and bake in oven that has a roasting pan with a couple cups of hot water on the lower shelf below the cheesecake. 300 degrees for dark pan, 325 light colored pan for 55 minutes to an hour. The center of the cheesecake will still jiggle a bit, but it will firm up as it cools. Open the oven door a couple of inches and let cheesecake cool down slowly for about 20 minutes. Remove from oven and cool the rest of the way on wire rack. When the pan is warm to touch, loosen the latch just a little. The cheesecake will pull away from the sides naturally. chill overnight in refrigerator When ready to serve, unlatch sides and remove ring. Lift the cake by the parchment paper on to a platter. slide a knife between the parchment and the crust and pull the parchment free...now, you're ready to add toppings! I took regular strawberry jam and stirred fresh chopped strawberries in it. This was what I topped these cheesecakes with. although any fruit, salted caramel or chocolate would be great. Enjoy!
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Maesteress
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Post by Maesteress on Sept 1, 2016 12:56:09 GMT -5
Looks AMAZING!! I am drooling....
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Post by izzue on Sept 2, 2016 14:03:35 GMT -5
By all that's holy, Balerion's Whiskers , those cheesecakes look amazing! The roses, the glittery "J", the strawberries and piped icing...now I'm going to have to hunt down a specialty cheesecake at Whole Foods [Whole Paycheck, we all know] tomorrow, 'cause I'm sure "hankering after" one now. Maesteress, please tell the story of your first official GOT cookbook (and post the photo, too)!
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moiaf
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Post by moiaf on Sept 2, 2016 20:31:09 GMT -5
Mmmm....lemoncakes! This reminds me - I bought the official GOT cook book last year and have made several recipes from it - by FAR the best one so far has been the Tyroshi Honeyfingers. I basically ate the entire batch in a day - they were that good. They are a little messy to prepare, but worth the trouble. If you want to have a go: TYROSHI HONEYFINGERS
Makes 30-40 honeyfingers
Prep: 15 minutes ~ Cooking: 20 minutes
This recipe is a curiosity. The honeyfingers fry to a crispy crunch on the outside while remaining a bit chewy on the inside. The pieces are easy to cut into shapes and could probably even be rolled into logs. The flavor is really all about the honey, but the pepper and cinnamon on top, as well as the pine nuts, add a slight complexity.
2/3 cup plus 3/4 cup flour 1 cup whole milk olive oil 2 tablespoons cooking sherry or sweet wine 1 egg, beaten 1/3 cup pine nuts, finely chopped cinnamon to taste ground black pepper to taste 1 cup honey or more if needed chopped pine nuts for garnish
In a medium saucepan, whisk the 2/3 cup flour a little at a time into the cold mil so that there are no lumps. Add 1 tablespoon of the oil and the sherry and cook on medium-high heat, stirring constantly, until a thick porridge forms. Remove the pan from the heat and continue to stir briskly to cool the mixture.
When the porridge is lukewarm, add the egg and stir briskly until it is blended. Stir in the pine nuts and a dash of cinnamon and pepper. Stir the remaining 3/4 cup flour to make a dough that is sticky but can still be handled.
On a floured board with floured hands, press the dough out to a 1/2 inch thick rectangle; cut it into finger size strips.
Cover the bottom of a frying pan with a layer of olive oil about 1/2 inch deep. Heat the oil and fry the strips of dough until they are golden brown and crispy. Remove the fried strips to a plate covered with paper towels to drain. Dip them in honey and sprinkle them with cinnamon and pine nuts.Here's a picture of what they looked like before they lived happily ever after in my belly: Some of you know that I was asked by my dear niece to make cheesecakes for her wedding. izzue , iheartseverus , Maesteress and khaella ...here's the result. These are White chocolate cheesecakes with strawberry topping. I baked them on Friday and hauled them to Louisville, KY (3 /12 hr drive for me)in coolers. After I got there, I set up the presentation and the rest is history. Here's the recipe 1 package of graham cracker crumbs (put in zip-loc bag and crush to fine crumbs) put crumbs in bowl and add 1/4 cup sugar, stir well add 1/4 cup of melted unsalted butter and mix well with spoon. Spread in a 9" springform pan that has been well buttered and a round of parchment paper clamped to the bottom (this makes it easy to transfer to a platter) Bake at 325 for 10 minutes. While crust is cooling...make the cheesecake. 4 bricks of cream cheese (NOT the low fat stuff...you want the full fat kind) 4 eggs Both of these should be at room temperature...I leave them out overnight. 2 packages of Baker's white baking chocolate melted in microwave and stirred smooth. Mix cream cheese well to break it up add 1/2 cup sugar and 1/2 tsp vanilla. Don't beat it hard, you do not want to incorporate air in this cake. Add the melted white chocolate a little at a time and mix well, but slowly. Break eggs in a bowl and break them up with a fork. Don't beat them...this adds air. add to the cream cheese mixture a little at a time and mix on medium speed for a minute or so till whole thing is creamy and smooth. Pour in pan and bake in oven that has a roasting pan with a couple cups of hot water on the lower shelf below the cheesecake. 300 degrees for dark pan, 325 light colored pan for 55 minutes to an hour. The center of the cheesecake will still jiggle a bit, but it will firm up as it cools. Open the oven door a couple of inches and let cheesecake cool down slowly for about 20 minutes. Remove from oven and cool the rest of the way on wire rack. When the pan is warm to touch, loosen the latch just a little. The cheesecake will pull away from the sides naturally. chill overnight in refrigerator When ready to serve, unlatch sides and remove ring. Lift the cake by the parchment paper on to a platter. slide a knife between the parchment and the crust and pull the parchment free...now, you're ready to add toppings! I took regular strawberry jam and stirred fresh chopped strawberries in it. This was what I topped these cheesecakes with. although any fruit, salted caramel or chocolate would be great. Enjoy! These both look so good and I'm so hungry right now. Lol. While I'm in Kyoto I'll be taking a Bento Box cooking class, I'll post the pictures here.
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Maesteress
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Post by Maesteress on Sept 8, 2016 11:03:12 GMT -5
Maesteress, please tell the story of your first official GOT cookbook (and post the photo, too)! Oh yes. I was so excited to get that cookbook - and apparently my dog was as well because I don't think I even had it 24 hours when THIS happened: That's Leroy. We call him Leroy Brown. For obvious reasons. I have a new copy now. lol
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Post by Balerion's Whiskers on Sept 13, 2016 17:13:03 GMT -5
That's Leroy. We call him Leroy Brown. For obvious reasons. He's Bad Bad!
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