That's thinking out of the box...
Culinary Recipes
- Thread starter SaMaNtHa
- Start date
L
LilithX
Guest
I made a batch of my favorite guacamole today! Here’s how I make mine:
4 avocados
Fresh jalapeño
Lime juice
Red onion
Cilantro
Fire roasted salsa style tomatoes (this particular style gives the best flavor in my opinion!)
Finely chop the jalapeño, onion, and cilantro. Add as much of each to your personal taste.
4 avocados
Fresh jalapeño
Lime juice
Red onion
Cilantro
Fire roasted salsa style tomatoes (this particular style gives the best flavor in my opinion!)
Finely chop the jalapeño, onion, and cilantro. Add as much of each to your personal taste.
F
FallenFreya
Guest
TACO SOUP
What You Need
1 lb. extra-lean ground beef
1 onion, chopped
2 cans (15.5 oz. each) of kidney beans
1 can (14.5 oz.) whole diced or crushed tomatoes, undrained
1 can (14.25 oz.) corn, undrained
1 can (8 oz.) tomato sauce
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1-1/2 cups water
1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese
Let's Make It
Brown meat with onions in large saucepan; drain. Return meat mixture to pan.
Add all remaining ingredients except cheese; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
Top with cheese Fritos or sour cream.
What You Need
1 lb. extra-lean ground beef
1 onion, chopped
2 cans (15.5 oz. each) of kidney beans
1 can (14.5 oz.) whole diced or crushed tomatoes, undrained
1 can (14.25 oz.) corn, undrained
1 can (8 oz.) tomato sauce
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1-1/2 cups water
1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese
Let's Make It
Brown meat with onions in large saucepan; drain. Return meat mixture to pan.
Add all remaining ingredients except cheese; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
Top with cheese Fritos or sour cream.
YAY, blueberry muffins!
ingredients:
1 3/4 cups, plus 1 teaspoon (210 grams total) of white or whole-wheat flour
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of sea salt
1/4 teaspoon of ground cinnamon
1/3 cup (80 ml) of olive oil or applesauce
1/2 cup (170 g) of honey
2 eggs
1 cup (227 g) of plain greek yogurt
2 teaspoons of vanilla extract
1 cup (140 g) of blueberries
mix together the dry ingredients, except for the extra teaspoon of flour. In a separate bowl, combine the oil (or applesauce), eggs, honey, yogurt, and vanilla
pour the wet ingredients into the dry and gently stir. toss the blueberries with the remaining teaspoon of flour and fold them into the batter!
divide the batter into 12 muffin tins and bake at 400°F / 250°C for about 16 minutes
for the vegans:
instead of honey, you can also just substitute agave nectar or maple syrup. to replace the two eggs, you can mix 2 tablespoons of ground flax seeds with 6 tablespoons (40 ml) of water. nondairy plain yogurt can replace greek yogurt!
ingredients:
1 3/4 cups, plus 1 teaspoon (210 grams total) of white or whole-wheat flour
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of sea salt
1/4 teaspoon of ground cinnamon
1/3 cup (80 ml) of olive oil or applesauce
1/2 cup (170 g) of honey
2 eggs
1 cup (227 g) of plain greek yogurt
2 teaspoons of vanilla extract
1 cup (140 g) of blueberries
mix together the dry ingredients, except for the extra teaspoon of flour. In a separate bowl, combine the oil (or applesauce), eggs, honey, yogurt, and vanilla
pour the wet ingredients into the dry and gently stir. toss the blueberries with the remaining teaspoon of flour and fold them into the batter!
divide the batter into 12 muffin tins and bake at 400°F / 250°C for about 16 minutes
for the vegans:
instead of honey, you can also just substitute agave nectar or maple syrup. to replace the two eggs, you can mix 2 tablespoons of ground flax seeds with 6 tablespoons (40 ml) of water. nondairy plain yogurt can replace greek yogurt!
R
RomanticRolePlay
Guest
Banana nut bread
• 1/2 cup veg oil
•1 cup sugar
• 2 eggs
• 1 cup mashed bananas
• 2 cups flour
• 1 tsp b soda
• 1/2 tsp b power
• 1/2 tsp salt
• 3 Tbsp milk
• 1 tsp vanilla
• 1/2 cup chop nuts
Mix together oil and sugar; add eggs and beat well. Add bananas and beat again. Sift together flour,b soda, b power, and salt; slowly add dry ingredients to oil mixture. Beat in milk and vanilla; stir in nuts.
Fill pans only 1/3 to 1/2 full. Bake in 3x6 inch greased pans at 350° for 45 min to 1 hour.
I sometimes double the recipe.
• 1/2 cup veg oil
•1 cup sugar
• 2 eggs
• 1 cup mashed bananas
• 2 cups flour
• 1 tsp b soda
• 1/2 tsp b power
• 1/2 tsp salt
• 3 Tbsp milk
• 1 tsp vanilla
• 1/2 cup chop nuts
Mix together oil and sugar; add eggs and beat well. Add bananas and beat again. Sift together flour,b soda, b power, and salt; slowly add dry ingredients to oil mixture. Beat in milk and vanilla; stir in nuts.
Fill pans only 1/3 to 1/2 full. Bake in 3x6 inch greased pans at 350° for 45 min to 1 hour.
I sometimes double the recipe.
Stanthropical
De̸͍̺̺̓̾m̶̶̶ͫͫod̶̶̶ͩͩu̶̶̶ͧͧLaᴛ̶̶ⷮo̵̢̦̟͋̾̓r
Stan's homemade fresh salsa:
Red tomato
Yellow/orange tomato
One GREEN (not fully ripe red) poblano pepper
One red (fully ripe, not green unripe) jalapeño pepper
Onion equal to size or volume of one of those tomatoes
One garlic clove
Healthy serving of fresh cilantro
Light sprinkle of oregano
Light sprinkle of ground black pepper
Light sprinkle of ground cumin
Light sprinkle of chili powder
Healthy sprinkle of sea salt
Light drizzle of your favorite salad oil
Healthy amount of lime juice
Drizzle oil on the mix and stir it up before adding lime juice.
Adjust ingredients to availability and your taste.
This isn't too spicy nor too mild. Add another fully ripe jalapeño for more of a kick.
Scoop with your favorite tortilla chips and a side of guacamole.
Vegan
Gluten-free
Conflict-free
Sugar-free
All-natural
100% raw
Red tomato
Yellow/orange tomato
One GREEN (not fully ripe red) poblano pepper
One red (fully ripe, not green unripe) jalapeño pepper
Onion equal to size or volume of one of those tomatoes
One garlic clove
Healthy serving of fresh cilantro
Light sprinkle of oregano
Light sprinkle of ground black pepper
Light sprinkle of ground cumin
Light sprinkle of chili powder
Healthy sprinkle of sea salt
Light drizzle of your favorite salad oil
Healthy amount of lime juice
Drizzle oil on the mix and stir it up before adding lime juice.
Adjust ingredients to availability and your taste.
This isn't too spicy nor too mild. Add another fully ripe jalapeño for more of a kick.
Scoop with your favorite tortilla chips and a side of guacamole.
Vegan
Gluten-free
Conflict-free
Sugar-free
All-natural
100% raw
I can smell the cilantro from here. Yum!
Mine has 5 ingredients lolStan's original chili (you won't find this anywhere else):
You'll need:
All diced/cut to your liking:
- 1 very large onion (or 2 small)
- 1 very large green bell pepper (capsicum) (or 2 small)
- 1 very large red bell pepper (or 2 small
- 1 very large yellow or orange bell pepper
- 3 stalks of celery
- 16oz (400-500g) white mushrooms (don't cut them too small)
- 1 small garlic head
- 2-3 green jalapeño peppers (gutted)
- 2-3 red jalapeño peppers (gutted)
If you include jalapeño guts, chili will be way too spicy. Adjust jalapeño amount accordingly to your spice tolerance/desire.
You can also use your favorite hot sauce instead of jalapeños.
- 1 (16oz/400-500g) can of black beans
- 1 can of kidney beans
- 1 can of pinto beans
- 48oz (about 1,500g) of canned, diced (large dice) tomatoes
- 1.5 - 2 lbs (750-1,000g) of ground beef
- 2 packets of chili seasoning, OR these spices:
- 1 tablespoon of chili powder
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1/2 teaspoon of oregano
- 1/2 teaspoon of ground black pepper
- 1 teaspoon of dried parsley
- 1/2 teaspoon of dried basil
- Salt to taste
Adjust all spices to personal taste.
Preparation:
Heat up 2-3 tablespoons of your favorite vegetable oil in a massive pot, thrown in 1/3 of your diced onion and brown the opinions.
After onions have browned, toss in your ground beef and brown it.
After beef has browned, throw in your diced tomato JUICE ONLY, seasonings and let if heat until it's steaming, but not boiling.
After heating up, throw in your vegetables (minus the mushrooms) and 1-2 tablespoons of your favorite vegetable oil. You may have to use some liquids from canned beans if it's too dry.
Let simmer on low for 20 minutes.
After it's been simmering for 20-30 minutes (depending on how soft you want everything—SAMPLE IT), throw in your beans (drained, save the liquid, in case you need to bring up the moisture to your desired consistency), mushrooms and diced tomatoes. Let simmer on low for 20 minutes.
You'll need to gently mix everything every 5 minutes. GENTLY—you don't want to mash the beans and mushrooms.
Taste it as you're cooking—you may need to add more spices or salt, hot sauce or liquid.
This is a good time of the year to cool it off outside. A large pot will take a long time to cool off. The longer it stays uncooked, the less time it will last, so cool it off right away.
Eat it with diced green onions, cheddar and sour cream (or Greek yogurt) and your favorite bread. Or however you like.
Quantities can obviously be adjusted for a smaller yield. When I make this much, I eat it for at least a week and freeze some portions (but I live alone).
S
SincereRP
Guest
so many very nice recipes. Thank you all for sharing.
I don't have much time to cook properly these days, but I may post some vids of when I do cook of that's acceptable?
I do lasagne, Beef/Chicken roast dinners...
I don't have much time to cook properly these days, but I may post some vids of when I do cook of that's acceptable?
I do lasagne, Beef/Chicken roast dinners...
How about fry up some chicken twitch some adobo seasoning, some sugar snap peas, carrots (I used shredded carrots) with garlic and a dash of adobo seasoning (yes it’s good seasoning). Make some noodles of your choice (I used thin spaghetti cause I’m cheap) and a couple jars of bankock peanut Thai sauce (careful it can be really spicy) and mix it all together on low heat. Cheap peanut thai chicken!
Coconut Curry Salmon en Papillote
main course, mary's kitchen, nutrition, salmon
200 g 4 pieces salmon fillet
250 mL 1 cup coconut milk
2 tbsp thai red curry paste
1 clove garlic; minced
1 tbsp ginger; finely grated
½ tsp red chile; flaked
2 limes
kosher sall
150 gr 1 cup cherry tomato; halved
150 gr 1 cup snow pea; whole or sliced
2 green onions; thinly sliced
chopped peanuts; for serving
cilantro; for serving
* Heat your oven to 350°F, set out a large sheet pan, and lay out four large squares of parchment paper. Scrunch the parchment paper to give it a bit of texture, then slightly flatten it.
* Place a piece of salmon onto the centre of each piece of parchment and set aside. In a glass measuring cup or medium bowl, whisk together the coconut milk, red Thai curry paste, garlic, ginger, and red pepper flakes if you like a bit of extra spice. Add in the zest and juice of 1 lime and season to taste with salt. Carefully pour this coconut milk mixture over each piece of salmon. Since you scrunched up the parchment paper, the coconut milk shouldn’t just spill out everywhere, but if it does start to creep toward the sides, curl the edges up.
* Divide over the cherry tomatoes and snow peas. Seal the packets by gathering two sides of the parchment over the fish and folding over a few times to form a seam. Fold up the edges to seal and place on the sheet pan. If the packets aren’t staying closed, feel free to use a binder clip.
* Bake the salmon for 20 to 25 minutes, depending on the thickness of the salmon fillets and your desired doneness.
* To serve, cut the remaining lime into four wedges. Place the unopened packets onto plates and, just before digging in, open the packets and garnish with green onions, chopped peanuts, and cilantro with a lime wedge on the side.
* Enjoy!
Nutrition Facts | Servings: 4 | Amount per serving
Calories 513 | % Daily Value* | Total Fat 27.2g 35% | Saturated Fat 8.4g 42% | Cholesterol 44mg 15% | Sodium 11156mg 485% | Total Carbohydrate 44g 16% | Dietary Fiber 11g 39% | Total Sugars 10.8g |
Protein 32.4g | Vitamin D 0mcg 0% | Calcium 285mg 22% | Iron 7mg 39% | Potassium 1419mg 30% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving
contributes to a daily diet. 2,000 calorie a day is used for general
nutrition advice.
main course, mary's kitchen, nutrition, salmon
200 g 4 pieces salmon fillet
250 mL 1 cup coconut milk
2 tbsp thai red curry paste
1 clove garlic; minced
1 tbsp ginger; finely grated
½ tsp red chile; flaked
2 limes
kosher sall
150 gr 1 cup cherry tomato; halved
150 gr 1 cup snow pea; whole or sliced
2 green onions; thinly sliced
chopped peanuts; for serving
cilantro; for serving
* Heat your oven to 350°F, set out a large sheet pan, and lay out four large squares of parchment paper. Scrunch the parchment paper to give it a bit of texture, then slightly flatten it.
* Place a piece of salmon onto the centre of each piece of parchment and set aside. In a glass measuring cup or medium bowl, whisk together the coconut milk, red Thai curry paste, garlic, ginger, and red pepper flakes if you like a bit of extra spice. Add in the zest and juice of 1 lime and season to taste with salt. Carefully pour this coconut milk mixture over each piece of salmon. Since you scrunched up the parchment paper, the coconut milk shouldn’t just spill out everywhere, but if it does start to creep toward the sides, curl the edges up.
* Divide over the cherry tomatoes and snow peas. Seal the packets by gathering two sides of the parchment over the fish and folding over a few times to form a seam. Fold up the edges to seal and place on the sheet pan. If the packets aren’t staying closed, feel free to use a binder clip.
* Bake the salmon for 20 to 25 minutes, depending on the thickness of the salmon fillets and your desired doneness.
* To serve, cut the remaining lime into four wedges. Place the unopened packets onto plates and, just before digging in, open the packets and garnish with green onions, chopped peanuts, and cilantro with a lime wedge on the side.
* Enjoy!
Nutrition Facts | Servings: 4 | Amount per serving
Calories 513 | % Daily Value* | Total Fat 27.2g 35% | Saturated Fat 8.4g 42% | Cholesterol 44mg 15% | Sodium 11156mg 485% | Total Carbohydrate 44g 16% | Dietary Fiber 11g 39% | Total Sugars 10.8g |
Protein 32.4g | Vitamin D 0mcg 0% | Calcium 285mg 22% | Iron 7mg 39% | Potassium 1419mg 30% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving
contributes to a daily diet. 2,000 calorie a day is used for general
nutrition advice.
Attachments
Fish Meuniere
fish | seafood, main course, mary's kitchen, nutrition
200g 4 fillets firm white fish, such as; picklerel or sole kosher sall ground pepper; freshly ground
65 g ½ cup all purpose flour
30 mL 2 tbsp olive oil
¼ cup + 2 tbsp butter; unsalted divided
1 lemon; zest and juiced
3 tbsp parsley; chopped
lemon; wedges for serving
* Pat the fish dry with a piece of paper towel and season with salt and pepper. Scatter the all-purpose flour into a shallow dish and add in the fish, tossing to coat.
* Heat a large, non-stick skillet over medium-high heat. Add the oil and two tablespoons of butter and let it melt together.
* When hot, tap the excess flour off the fish fillets and place in the pan to sear until a deep golden brown on the first side, about two to four minutes, depending on the thickness of your fish. Flip the fillets over and continue to cook for one to three more minutes just until cooked through.
* Remove the fish from the pan to rest, turn the heat to medium, and add the remaining one-quarter cup of butter. Allow the butter to cook, stirring frequently, until browned, about two to three minutes, then add in
the lemon zest, lemon juice, and fresh parsley and season with salt and pepper.
* Spoon the sauce over the fillets and serve with a lemon wedge. Enjoy!
Nutrition Facts | Servings: 4 | Amount per serving
Calories 305 | % Daily Value* | Total Fat 12.3g 16% | Saturated Fat 6.9g 35% | Cholesterol 102mg 34% | Sodium 10235mg 445% | Total Carbohydrate 32.9g 12% | Dietary Fiber 10.2g 36% | Total Sugars 1.5g |
Protein 6.7g | Vitamin D 7mcg 35% | Calcium 250mg 19% | Iron 13mg 70% | Potassium 783mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving
contributes to a daily diet. 2,000 calorie a day is used for general
nutrition advice.
fish | seafood, main course, mary's kitchen, nutrition
200g 4 fillets firm white fish, such as; picklerel or sole kosher sall ground pepper; freshly ground
65 g ½ cup all purpose flour
30 mL 2 tbsp olive oil
¼ cup + 2 tbsp butter; unsalted divided
1 lemon; zest and juiced
3 tbsp parsley; chopped
lemon; wedges for serving
* Pat the fish dry with a piece of paper towel and season with salt and pepper. Scatter the all-purpose flour into a shallow dish and add in the fish, tossing to coat.
* Heat a large, non-stick skillet over medium-high heat. Add the oil and two tablespoons of butter and let it melt together.
* When hot, tap the excess flour off the fish fillets and place in the pan to sear until a deep golden brown on the first side, about two to four minutes, depending on the thickness of your fish. Flip the fillets over and continue to cook for one to three more minutes just until cooked through.
* Remove the fish from the pan to rest, turn the heat to medium, and add the remaining one-quarter cup of butter. Allow the butter to cook, stirring frequently, until browned, about two to three minutes, then add in
the lemon zest, lemon juice, and fresh parsley and season with salt and pepper.
* Spoon the sauce over the fillets and serve with a lemon wedge. Enjoy!
Nutrition Facts | Servings: 4 | Amount per serving
Calories 305 | % Daily Value* | Total Fat 12.3g 16% | Saturated Fat 6.9g 35% | Cholesterol 102mg 34% | Sodium 10235mg 445% | Total Carbohydrate 32.9g 12% | Dietary Fiber 10.2g 36% | Total Sugars 1.5g |
Protein 6.7g | Vitamin D 7mcg 35% | Calcium 250mg 19% | Iron 13mg 70% | Potassium 783mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving
contributes to a daily diet. 2,000 calorie a day is used for general
nutrition advice.
Attachments
T
TrixyTrishy
Guest
will try this on saturday, i love everything salmon! thank you
DARK CHOCOLATE CHILI CREAM TART
Indulge in this creamy, easy-to-make tart! The star ingredient is the whipping cream that brings together the deep rich flavour of the chocolate and the hint of heat
INGREDIENTS - TART CRUST
- 1 1/2 cups (375 mL) chocolate cookie crumbs
- 1/4 cup (60 mL) salted Canadian butter, melted
- 1/2 tsp (2 mL) ancho chili powder or ground cinnamon
- 6 oz (180 g) 70% dark chocolate, chopped
- 2 tbsp (30 mL) salted Canadian butter
- 1 tsp (5 mL) ancho chili powder or ground cinnamon
- 2 cups (500 mL) Canadian 35% whipping cream, divided
- 1/4 cup (60 mL) icing sugar
- Real Canadian whipped cream, fresh raspberries and shaved dark chocolate for garnish
Tart Crust: In a bowl, combine cookie crumbs, butter and chili powder or cinnamon until well mixed. Pat evenly into bottom and up the side of 9-inch (23 cm) tart pan with removable bottom. Bake in 350°F (180°C) oven for about 8 minutes or until firm. Let cool.
Step 2
Dark Chocolate Chili Cream: Meanwhile, place chocolate, butter and chili powder or cinnamon into a large bowl. In a small saucepan or in microwave, heat 1 cup (250 mL) of the whipping cream until just bubbling. Pour over chocolate mixture and whisk until smooth and melted.
Step 3
Let chocolate mixture cool at room temperature, stirring occasionally for about 30 minutes or until slightly thickened. Add remaining whipping cream and icing sugar to chocolate mixture. Beat using electric mixer until fluffy and shiny. Spoon into prepared crust and spread decoratively, if desired.
Refrigerate for at least 1 hour until filling is firm.
Step 4
Cut into slices and garnish with Canadian whipped cream, raspberries and chocolate
Nutritional info per serving: | 1/12TH OF RECIPE
Calories 340 | Protein 3g | Carbohydrates 20g | Fat 28g | Saturated fat 17g | Trans fat 0.3g | Cholesterol 65mg | Sodium 160mg | Fibre 2g
Sugar 10g |
PREP10 MIN | COOK8 MIN |
Source https://new.milk.org/Milk-Calendar-2024/Dark-Chocolate-Chili-Cream-Tart
Makes like a bacon cornbread muffin.
275g coarse cornmeal
150g self raising flour
1 teaspoon baking powder
1 teaspoon salt
65g granulated sugar
100g butter melted
300ml milk
150g diced cooked bacon
2 eggs
Mix dry ingredients.
Fry bacon in butter.
Add egg and milk to dry and mix with spatula.
Add bacon and butter and mix with spatula.
Don't over mix.
Spoon into muffin cases.
gas mark 6 for 20min
275g coarse cornmeal
150g self raising flour
1 teaspoon baking powder
1 teaspoon salt
65g granulated sugar
100g butter melted
300ml milk
150g diced cooked bacon
2 eggs
Mix dry ingredients.
Fry bacon in butter.
Add egg and milk to dry and mix with spatula.
Add bacon and butter and mix with spatula.
Don't over mix.
Spoon into muffin cases.
gas mark 6 for 20min
American style pancakes.
3 eggs
300ml milk
200g self raising flour
1 1/2 tea spoon baking powder
1 table spoon golden caster sugar
beat eggs
add milk to eggs
sift flour and baking powder into milk+egg
add sugar
whisk together
1/4 cup into pan at a time
3 eggs
300ml milk
200g self raising flour
1 1/2 tea spoon baking powder
1 table spoon golden caster sugar
beat eggs
add milk to eggs
sift flour and baking powder into milk+egg
add sugar
whisk together
1/4 cup into pan at a time
Playing with Yanky heads with mL? Lol
It's how I rewrite all my recipes to stash in my google drive.