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 Posted: Fri Apr 13, 2012 8:32 pm
 chicken-scallion rice bowlingredients1 1/2 cups of rice
1 cup of chicken broth
1 1/2 tablespoons sugar (optional)
2 tablespoons soy sauce
1 tablespoons mirin
2 large egg whites (optional)
1 whole egg (optional)
3 ounces boneless, skinless chicken breasts
6 scallionsmethod1. prepare rice according to package directions
2. pour broth into a heavy medium saucepan, along with sugar, soy sauce, and mirin. bring to a boil; reduce heat to medium-low
3. stir egg whites and whole egg in a small bowl until jsut mixed.
4. add chicken to simmering broth. gently pour in the egg mixture without stirring, sprinklings the scallions on top.
5. when the egg starts to firm up, stir with a knife.
6. divide rice among soup bowls and top with the chicken mixture.
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Posted: Sat Apr 14, 2012 8:23 am
I just made Lydia's lemon drizzle cupcakes. I added a lemon buttercream frosting as well to decorate (75g butter, 175g icing sugar, 1/4 lemon juice). They're awesome, my house must love me. xD
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Posted: Sat Apr 14, 2012 11:19 am
added, added and yay!
i wanna make that orange chiffon cake it sounds yummmm.
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Posted: Sat Apr 14, 2012 3:30 pm
Haha thanks Lyd, my house loves them. I just got tagged in a picture of them by one of my housemates saying how she felt really glum about revision and exams and my cupcakes cheered her up! <3
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Posted: Sat Apr 14, 2012 3:46 pm
will do a ******** guide for my spaghetti with "I wish I was a mobster so bad" sauce with pictures in the future.
Tomorrow, if my roommate is out then.
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Posted: Sat May 19, 2012 11:34 am
I should do something for my veggie soup and my grandmother's steak pasta salad...Maybe in the morning.
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Posted: Tue Jul 03, 2012 9:30 pm
I just made this banana bread for the Fourth of July thing I'm going to tomorrow:
http://www.foodnetwork.com/recipes/food-network-kitchens/banana-walnut-bread-recipe/index.html
It is delicious. I might accidentally eat it all first. I added some cinnamon and nutmeg and put a little more vanilla than they said, as well, because those are all tasty things and it seemed wise. YUM.
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Posted: Sun Aug 19, 2012 5:05 pm
These are addicting.
Rice Calas
Ingredients:
2 cups cooked rice, cooled
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
2 1/2 teaspoons baking powder
1/2 to 1 cup flour, just to make a good batter
oil for deep frying
confectioners' sugar
Preparation:
In a large bowl, combine cooked rice, eggs, sugar, cinnamon, nutmeg, vanilla and baking powder. Add just enough flour to hold batter together. It should drop from a spoon and stay together. Heat oil in the deep fryer to 365°. Drop batter by heaping teaspoonfuls into the hot oil. Fry in small batches until golden brown and crisp, about 6 to 8 minutes. Drain on paper towels and generously sprinkle with confectioners' sugar.
Serves 4 to 6.
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Posted: Sun Aug 19, 2012 5:33 pm
Deaux These are addicting. Rice Calas Ingredients: 2 cups cooked rice, cooled 3 eggs, beaten 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon vanilla extract 2 1/2 teaspoons baking powder 1/2 to 1 cup flour, just to make a good batter oil for deep frying confectioners' sugar Preparation: In a large bowl, combine cooked rice, eggs, sugar, cinnamon, nutmeg, vanilla and baking powder. Add just enough flour to hold batter together. It should drop from a spoon and stay together. Heat oil in the deep fryer to 365°. Drop batter by heaping teaspoonfuls into the hot oil. Fry in small batches until golden brown and crisp, about 6 to 8 minutes. Drain on paper towels and generously sprinkle with confectioners' sugar. Serves 4 to 6. added. but i have to say these sound in no way like something that ought to be eaten... xd
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Posted: Sun Dec 09, 2012 1:32 pm
POOR ROAST (lawl, kidding, it's just simple pot roast)
Category: main
Total prep + cook time: 5min + 7-8 hours
Ingredients:
1 piece x Beef Roast (I used a 2.75 lb shoulder roast)
1 pack x French salad dressing mix
1 pack x Brown gravy mix
4 oz x Worcestershire sauce
3 tbl spoon x rainbow peppercorns crushed
2 cups x water (more for larger roast)
Method:
Add roast to slow cooker.
Add all dry mixes and pepper over top of roast
Pour Worcestershire sauce and water around the roast (barely allowing it to be covered.
Cook on low for 7 hours. (add more time for larger roasts)
Tips:
If you have a roast over 4 lbs, I recommend preparing the above instructions but instead of cooking immediately, place the crock in the fridge until the night before. Before you go to bed, add about 1/2 cup water to the crock and set on lowest settings. This way you can cook 8-12 hours without having to worry about it being done in time.
You can not over cook a roast if you keep enough liquids in the crock while it's cooking.
The longer you cook it, the more tender it will become, this is better for cheap cuts of meat.
On the last 2 hours of cooking, I add my veggies. New Potatos, celery, some corn, green beens and chopped onions. This will not really flavor the meat, but instead vice versa, will flavor the veggies.
To thicken your sauce, add a table spoon of flour.
For creamier sauce (only the last hour of cooking) add 1/4 cup milk and 2 tblspoon flour. (this will cause a thick, creamy sauce)
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Posted: Wed Jan 02, 2013 2:04 pm
OH GOD.
I have a ton of recipes to send in.
I have a cooking blog. :nod:
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