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Recettes/recipe
| Good [+1]Toggle ReplyLink» Tamala replied on Fri May 2, 2008 @ 12:43pm |
 Coolness: 165680 | Shoot your best ones! It's more fun than looking through a book :)
I found these :D [ stuffucanuse.com ] : The Big Mac BIG MAC™ Special Sauce Ingredients: 1/4 cup KRAFT Miracle Whip 1/4 cup mayonnaise 2 Tablespoons, heaping, WISHBONE deluxe French salad dressing (the orange stuff) 1/2 Tablespoon HEINZ sweet relish 2 teaspoons, heaping, VLASIC dill pickle relish (Heinz dill relish also works) 1 teaspoon sugar 1 teaspoon dried, minced onion 1 teaspoon white vinegar 1 teaspoon ketchup 1/8 teaspoon salt Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs™ Cooking your BIG MAC™ INGREDIENTS: (this is a per sandwich recipe) 1 -regular sized sesame seed bun 1 -regular sized plain bun 2 -previously frozen regular beef patties 2 -tablespoons Big Mac sauce 2 -teaspoons reconstituted onions 1 -slice real American cheese 2 -hamburger pickle slices 1/4 Cup -shredded iceberg lettuce COOKING: Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.) Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels. (toasted side.) Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows: 1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.) 2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers. 3...Let sit 5-8 minutes, allowing the flavors to "meld" 4...Microwave, still wrapped, 15 seconds on high |
| I'm feeling err right now.. | |
| Good [+1]Toggle ReplyLink» No_Comply replied on Fri May 2, 2008 @ 12:45pm |
 Coolness: 84975 | special sauce = thousand island dressing, true story. |
| I'm feeling rejecting fate right now.. | |
| Good [+1]Toggle ReplyLink» puresexmegs replied on Fri May 2, 2008 @ 5:48pm |
 Coolness: 48770 | ^ i agree. thousand island dressing. bada bing badaboom
Zsesty bbq chicken any kind of chicken breast or thigh and for sauce do up catalina with bacon by kraft with some cayenne, ketchup, dash of garlic and onion salt , splash of lemon juice and 3 dashss of worceshire sauce. brush it on continueously while on grill or bbq |
| I'm feeling mmm meowww right now.. | |
| Good [+1]Toggle ReplyLink» pussyvamp replied on Fri May 2, 2008 @ 8:30pm |
 Coolness: 208820 | I think he meant McDonalds speacial sauce.
............right?? |
| I'm feeling good inc. right now.. | |
| Good [+1]Toggle ReplyLink» No_Comply replied on Fri May 2, 2008 @ 11:22pm |
| Coolness: 84975 | yup |
| I'm feeling rejecting fate right now.. | |
| Good [+1]Toggle ReplyLink» pussyvamp replied on Sat May 3, 2008 @ 2:37am |
| Coolness: 208820 | I thought it was like ketchup, mayonaise and relish or something like that. |
| I'm feeling good inc. right now.. | |
| Good [+1]Toggle ReplyLink» AlienZeD replied on Sun May 4, 2008 @ 1:47am |
 Coolness: 509600 | and moosetard |
| I'm feeling exams right now.. | |
| Good [+1]Toggle ReplyLink» puresexmegs replied on Sun May 4, 2008 @ 6:15pm |
| Coolness: 48770 | mmm mooosetard |
| I'm feeling parental frustration right now.. | |
| Good [+1]Toggle ReplyLink» JasonBeastly replied on Mon May 5, 2008 @ 4:41pm |
 Coolness: 76750 | Wow if I participate on this one I may get in trouble, I know far too many recipes at this point... here's a really good one for Irish Stew that I just cooked up recently. It should properly be done in the oven but I don't personally have a casserole dish big enough so I offer up the version that I make.
Ingredients: 1 1/2 to 2 pounds of stewing lamb or beef, in 1 inch cubes 3 tbsp olive oil, or preferably beef lard Flour 2 tbsp Nutmeg Two large yellow cooking onions, sliced Carrots, diced and blanched Potatoes, white, peeled and blanched 4 cloves of minced garlic (not from a jar, that shit sucks) * in case anyone needs to know how to blanch vegetables, it's easy, you just need to boil a small pot of water with a pinch of salt, and throw the veggies in for about 30 seconds to a minute. One pint of Guiness stout 2 cups of Trois Pistoles stout 4 cups Water or beef broth, which I doubt you want to have to make the day before. Try not to use beef bouillon cubes, but it might work. Fresh rosemary Fresh thyme Salt and pepper to taste, more nutmeg to taste Dredge the lamb or beef in a mixture of flour and the nutmeg. Shake off excess flour. In a large pot, brown at medium heat in the oil or fat, just to cook the flour mixture on, 2-3 minutes. The meat should stay rare. Set aside. Cook the onions in the drippings, and optionally brown the carrots, if desired. This might be hard without a bit of liquid, so crack open yer Guiness and add a bit to the pot, and scrape the brown stuff on the bottom. This is essentially a roux, so you don't want to burn the flour stuck to the pot. Add the beef, herbs, and potatoes (as well as the carrots if you haven't already). Now pour that whole pint of beer in the pot. No drinkies. The whole pint. Add the beef broth or water to the pot, and bring to the boil. When small bubbles erupt, turn the heat down to low and cover. Let stew for 2 hours, stirring occasionally. Liberally add nutmeg until its smell is pervasive, to taste, as well as about 2 teaspoons of salt and pepper. After the first 90 minutes, pour in 2 cups of the Trois Pistoles you've been slowly cleaning off. Let the motherfucker stew until that two hours is up, and don't eat any of it before then, or you will be mauled at night by leprechauns. But after two hours go crazy, this stuff is delicious. Enjoy! Update » JasonBeastly wrote on Mon May 5, 2008 @ 4:42pm Sorry, I should mention... only use half the nutmeg for the dredge, add the rest to taste. |
| I'm feeling crotchrot right now.. | |
| Good [+1]Toggle ReplyLink» Strik_IX replied on Mon May 5, 2008 @ 5:21pm |
 Coolness: 88680 | Voici l'une de mes recettes, je ne cuisine pas souvent vu que je suis de soir, mais j'aime bien faire à manger pour les autres, tout seul c'est plate.
Petits Pains de Viande BBQ/Fromage Préparation pour ~6 pains de viande (3-4 personnes) Viande: -1½ lbs de Boeuf Haché -1 Tasse de Chapelure à Italienne -¼ Tasse de Jus de Citron (Frais ou en bouteille peu importe) -¼ Tasse d’Oignon Haché -1 Oeuf -Sel et Poivre au goût Sauce : -½ Tasse de Ketchup -1/3 Tasse de Cassonade -1 C. à Thé de Moutarde Sèche -¼ C. à Thé de All-Spice (Piment de Jamaïque Moulu) -¼ C. à Thé de Clous de Girofle Moulu Autre : -Fromage Mozzarella Préparation : Dans un grand bol mélanger la viande les oignons, la chapelure, le jus de citron ainsi que le sel et le poivre. Lorsque le mélange semble être homogène ajouter l’œuf qui fera que la viande colle bien ensemble. Faire 6 petits « pains », les déposer dans un plats et faire cuire à 350°C sur la grille du centre pendant ~15 minutes. Pendant ce temps dans un bol mélanger tous les ingrédients de la sauce en ajustant au goût la recette. Au bout des 15 minutes faire des fentes creused’environ 1 pouce sur toute la longueur des pains et y insérer 1-2 bonnes tranches de fromage mozzarella, recouvrir le tout de sauce et remettre au four à 350°C pendant ~30 minutes. Pour que la sauce devienne quelque peu plus épaisse et que le fromage brunisse on peut mettre le tout à “broil” pendant 4-5 minutes à la toute fin de la cuisson. Bon Appétit! C'est loin du pain de viande traditionnel. Trust me, c'est bon en tabarnak! |
| I'm feeling that went well right now.. | |
| Good [+1]Toggle ReplyLink» puresexmegs replied on Mon May 5, 2008 @ 5:48pm |
| Coolness: 48770 | rice noodles, coconut milk, fresh mint leaves, 2 splashs of lemon juice, some fresh coriander, chopped green onions, thin cut carrots and sautee it all up in a wok with a small amount of extra virgin olive oil and add any sort of meat of your choice and your good to go Update » puresexmegs wrote on Tue May 6, 2008 @ 6:26pm oh i just made some sick chicken balls.
make some mashed potatoes and then mash cheese in it and then mash cooked chiekn pieces in there and roll it up into balls and dip it into egg yolk and then roll into bread crumbs/basil combo and then fast fry it up . I dipped mine into a cream sauce made of creamcheese/parmessean and milk. fuckin good shtuff |
| I'm feeling parental frustration right now.. | |
| Good [+1]Toggle ReplyLink» Daf replied on Wed May 7, 2008 @ 9:33am |
 Coolness: 185395 | Délicieuse recette que j'ai trouvé une fois sur Internet!
Vanilla Cupcake Recipe: - 2 cups all purpose flour - 1 1/2 cups sugar - 3 teaspoons baking powder - 1/2 teaspoon salt - 4 egg whites from large eggs - 1/2 cup shortening - 1 cup 2% milk - 2 large eggs - 1 1/2 teaspoon vanilla Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes. Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely. Frost and decorate your vanilla cupcakes as desired. 
Ça donne envie et c'est claire que j'en refais ce soir! hm |
| I'm feeling kiss me, im shitface right now.. | |
| Good [+1]Toggle ReplyLink» puresexmegs replied on Wed May 7, 2008 @ 7:07pm |
| Coolness: 48770 | Does it have to be 2% milk? hehe |
| I'm feeling bored with the 613 right now.. | |
| Good [+1]Toggle ReplyLink» Daf replied on Thu May 8, 2008 @ 10:34am |
| Coolness: 185395 | im pretty sure it doesn't make much difference if it's 1% or whatever. |
| I'm feeling kiss me, im shitface right now.. | |
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