post your recipes!!!
- Thread starter midnight
- Start date
midnight;2351265; said:heres the 3 min chocolate cake recipe red devil posted
http://www.monsterfishkeepers.com/forums/showthread.php?t=172886
i have tried this 3 times now and it just doesnt taste as good as it sounds
first 2 times i tried it in a big coffee mug
this last time i figured i would use a regular sized one and well here it is lol
"few bites gone before the pic"
just made it then... too dry, I didn't add enough milk.
my favourite recipe has got to be peanut butter or paste or whatever and bread. no jelly as you.... Americans like to call it (it's really jam)
this is a pain, jelly is jam and jello is jelly. get with it USA....
this is a pain, jelly is jam and jello is jelly. get with it USA....
morledzep- got a recipe for pumpkin pie w/o sugar? Pumpkin is cheap this time of year!
Liam- You brits get the spelling thing right (ie realise instead of realize), but you're way off regarding jelly. Jelly=fruit juice+pectin, so no bits of fruit or seeds. Jam= fruit mash+pectin, so seeds and bits of fruit are in it- not as much or as whole fruit as preserves though.
Liam- You brits get the spelling thing right (ie realise instead of realize), but you're way off regarding jelly. Jelly=fruit juice+pectin, so no bits of fruit or seeds. Jam= fruit mash+pectin, so seeds and bits of fruit are in it- not as much or as whole fruit as preserves though.
Midnight snack..... Peanut butter and mustard sandwich. Yeah don't knock it till you try it. Better the mustard better the outcome. I prefer a spicey brown or grey poupon.
I also make a killer sweet potato jalapeno soup. Can't give away my secret recipe though. LOL! My friends call me Chef boy r Shawn for a reason. I also claim and have been told I make the best hot wings ever as well as the best enchiladas. And yes, I am a white boy but have a tongue of steal. If it's too hot then stay out of my kitchen. I was going to open a restaurant and call it Hells Kitchen until TV stole my idea. It was going to be nothing but spicy food and not just about some chef that had no class and tormented people though.
I also make a killer sweet potato jalapeno soup. Can't give away my secret recipe though. LOL! My friends call me Chef boy r Shawn for a reason. I also claim and have been told I make the best hot wings ever as well as the best enchiladas. And yes, I am a white boy but have a tongue of steal. If it's too hot then stay out of my kitchen. I was going to open a restaurant and call it Hells Kitchen until TV stole my idea. It was going to be nothing but spicy food and not just about some chef that had no class and tormented people though.
midnight;2351265; said:heres the 3 min chocolate cake recipe red devil posted
http://www.monsterfishkeepers.com/forums/showthread.php?t=172886
i have tried this 3 times now and it just doesnt taste as good as it sounds
first 2 times i tried it in a big coffee mug
this last time i figured i would use a regular sized one and well here it is lol
"few bites gone before the pic"
someone really tested it.... maybe it would look better with whipped cream all over it..great thread ,...keep those recipes coming.. i will get one up later... and bigspizz hopefully will... he is some chef...
How about bacon wrapped chicken, w/smoked Gouda béchamel???
Just get some chicken breasts, really nice bacon, smoked Gouda, and heavy cream....
Wrap the chicken breast in the bacon, and throw it in a pan (on the stove top)...The secret, is, to not mess with it, at all, and let the bacon brown, but not burn...Do this to both sides...You are not "cooking" the chicken yet at this point, just searing the outside.
Once you have evenly seared both sides, put in oven at 450...No timers, just cook it....
Shred the Gouda...
The heavy cream needs to "reduce" before you add the Gouda...Turn the stove to medium high and simmer...
Heavy cream will not burn like milk does...When the cream is viscous, add the Gouda slowly...You must whisk while adding the Gouda....Let it simmer a bit...
Make sides.....Add the béchamel to the plate, and then place the chicken on it...Serve....
The bacon holds in all of the chickens moisture, and changes the texture to something completely different than any chicken you have ever had....
Just get some chicken breasts, really nice bacon, smoked Gouda, and heavy cream....
Wrap the chicken breast in the bacon, and throw it in a pan (on the stove top)...The secret, is, to not mess with it, at all, and let the bacon brown, but not burn...Do this to both sides...You are not "cooking" the chicken yet at this point, just searing the outside.
Once you have evenly seared both sides, put in oven at 450...No timers, just cook it....
Shred the Gouda...
The heavy cream needs to "reduce" before you add the Gouda...Turn the stove to medium high and simmer...
Heavy cream will not burn like milk does...When the cream is viscous, add the Gouda slowly...You must whisk while adding the Gouda....Let it simmer a bit...
Make sides.....Add the béchamel to the plate, and then place the chicken on it...Serve....
The bacon holds in all of the chickens moisture, and changes the texture to something completely different than any chicken you have ever had....
