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Yep - shocking |
Still haven't got any new Wysteria cards... |
Well, there doesn't seem to be many of us that were there last year... |
The Godless Mercantile Nexus of Isla Vista They changed everything to diminish the benefits of being in a region to get cards from a region. Kind of sucks for local collectors. |
~Cajun winterfell Food Network (CWFN) hosted by Queen Falcona stark~ From the Kitchens of Cajun winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks slaved to prepare a sumptious buffet for everyone in Wysteria. Today's special is Lamb shawarma. Eat all you can! Easy and Authentic Lamb Shawarma: Easy and Authentic Lamb Shawarma If you’ve eaten a lamb shawarma from a Mediterranean restaurant, you might think it’s too complicated to make at home. I’m here to convince you otherwise! Every component of these pita bread sandwiches is simple to make and delicious on its own, but combine them and you’ll have a spectacularly delicious meal. Ingredients: 4 homemade pita breads Instructions: 1. If making homemade pita bread, make dough and refrigerate. 2. Drain yogurt and cucumber as directed in steps 1 and 2 of Tzatziki recipe. 3. Make Quick Pickled Red Onions. The Day Of: 1. Roll out and bake pita breads as instructed in recipe. 2. Finish Tzatziki sauce. 3. Prepare Easy Cumin Lamb. 4. To Assemble Lamb Shawarmas: This recipe taken from here. Easy Lamb Shawarma: Easy Lamb Shawarma "Lamb marinated with yogurt, lemon juices, garlic and seasonings is cooked quickly in a skillet. These sandwiches are a delight for all the senses. The lamb can be served over rice instead of being made into sandwiches. This marinade also works well with beef." Ingredients: 2 cups plain yogurt Directions: 1. Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight. 2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve. This recipe taken from here. Shawarma (Lamb Pitas): Shawarma (Lamb Pitas) Ingredients: Directions: 1. Trim fat from lamb. Combine 2 cups onion and next 6 ingredients (onion through thyme) in a large zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator 2 hours, turning occasionally. Remove lamb from bag; discard marinade. 2. Preheat oven to 350°. 3. Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Bake at 350° for 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 15 minutes. Slice lengthwise into thin strips. 4. Spread each pita with about 2 1/2 tablespoons Yogurt-Tahini Dip. Divide lamb, red onion, mint, tomato, and pickles evenly among each pita; roll up. Serve immediately. This recipe taken from here. Mmm...Mmm...Finger Lickin' Good! <3 Troll-la-la and Astoriya |
~ Texas Culinary Channel (TCC) hosted by Queen falcona stark on Saturdays and Sundays~ From the Kitchens of Cajun winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks slaved to prepare a sumptious buffet for everyone in Wysteria. Today's special is Wolfgang pucks smoked salmon pizza. Eat all you can! Wolfgang Puck’s Signature Smoked Salmon Pizza Recipe From Spago (MasterClass) Wolfgang Puck's Signature Smoked Salmon Pizza Recipe From Spago (MasterClass) The famous smoked salmon pizza on the menu at Wolfgang Puck’s Spago restaurant in Los Angeles, California is a decadent affair: traditional olive oil is replaced with the bold flavors of chili and garlic oil, fresh dill creme fraiche (dill cream) takes the place of mozzarella cheese, and the caviar adds an extra layer of luxury. The now-famous Wolfgang Puck pizza recipe allegedly came about one night, when Joan Collins ordered smoked salmon with brioche; Puck improvised a pizza twist on the classic bagel and cream cheese, complete with red onions and fresh dill, to make up for the fact that he was out of bread. "When I first opened the original Spago restaurant, this became the signature pizza. Now, we don’t usually have it on the menu, but all the regular customers know they can always get it at Spago. A glass of Champagne is its perfect partner. If you feel decadent you can top the pizza with sevruga caviar!” — Wolfgang Puck Recipe: Smoked Salmon Pizza Ingredients: 6 oz pizza dough Directions: 1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F. To prepare ahead: In step 4, bake the pizza for about 5 minutes. At serving time, reheat from room temperature until browned, and continue with the recipe Wolfgang Puck's Smoked Salmon Pizza (Spago Copycat) Wolfgang Puck's Smoked Salmon Pizza (Spago Copycat) https://www.youtube.com/watch?v=f85H5PFV9xM Ingredients (Serves 2): 8 oz pizza dough Directions: 1. Place a pizza stone on the middle rack of the oven and preheat to 500 degrees F (260 degrees C). 2. On a lightly floured surface, stretch or roll out the dough into an 8 inch circle, with the outer edge a little thicker than the inner circle. Brush dough with olive oil. Arrange garlic and onions over the pizza. 3. Bake until the crust is golden brown, 6 to 8 minutes. 4. Meanwhile, make dill cream by adding sour cream, dill, shallots, and lemon juice to a bowl and thoroughly mixing. 5. Remove pizza from the oven and place it on a cutting board. Spread dill cream over the inner circle. Arrange slices of salmon so they cover the entire pizza, slightly overlapping the raised edge. Sprinkle chives and a little dill over the salmon. Using a pizza cutter or a large sharp knife, cut the pizza into 4 slices. Serve immediately. This recipe taken from here. Wolfgang Puck's Pizzas With Smoked Salmon and Caviar (Molly O'Neill) Wolfgang Puck's Pizzas With Smoked Salmon and Caviar Molly O'Neill Although New York has long had pizza bragging rights, the modern American version of pizza with toppings that went beyond basil and mozzarella began in Wolfgang Puck’s kitchen at Spago in Beverly Hills in the 1980s and started a California pizza trend that spread far and wide. INGREDIENTS: 1 tablespoon minced chives PREPARATION: 1. Preheat the oven to 500 degrees and put a pizza stone inside. Knead 2 teaspoons of the minced chives into the pizza dough. Roll or stretch the dough into four 8-inch circles. Place the pizzas on a lightly floured wooden peel or board. (Work in batches.) Brush the centers of the circles with olive oil to within 1 inch of the edges. 2. Slide the pizzas onto the stone and bake 8 to 10 minutes, or until golden brown. Transfer to serving plates and spread with the sour cream or creme frache. Arrange the salmon slices over the top. Place a tablespoon of the golden caviar in the center of each pizza and spoon 1/4 of the black caviar into each center. Sprinkle the salmon with the remaining chives and serve. This recipe taken from here. Pizza With Smoked Salmon and Caviar Recipe From Wolfgang Puck (POPSUGAR Food) Pizza With Smoked Salmon and Caviar Recipe From Wolfgang Puck By POPSUGAR Food https://www.youtube.com/watch?v=X8kaToTLJ3A Hollywood's A-listers are served Wolfgang Puck's signature smoked salmon and caviar pizza at the annual Oscars Governors Ball - and now you have a chance to taste it, too! Tetsu Yahagi, chef de cuisine at Wolfgang Puck's Spago Beverly Hills, shows us how to take the luxurious pizza from restaurant grade to homemade. What's the secret to this celebrity favorite? Watch the video now to find out - and keep reading to get the Wolfgang Puck's pizza recipe. Ingredients: 1 recipe (24 ounces) pizza dough (see recipe below) Directions: 30 minutes before you're ready to bake the pizzas, preheat the oven to 500ºF with a pizza stone inside. Prepare pizza crust: Dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with its outer rim a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. After the dough has been rolled or stretched into four 8-inch circles, place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Make the dill cream: Mix the dill with the sour cream or crème fraîche and freshly ground pepper to taste. Arrange the pizzas: Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture. Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden or salmon caviar. Cut each pizza into fourths and serve immediately. Makes 4 8-inch pizzas. Video and Recipe Credit: POPSUGAR Food. (2012) Mmm...Mmm...Finger Lickin' Good! <3 ~This Texas Culinary Channel (TCC) program is sponsored by Cajun winterfell Food Network (CWFN) of Texas.~ |
I want khachapuri. |
You're welcome :) |
The Texan Ambassador of AndorEmpire ***** Texas Chat Reminder ***** The Texas Weekly Chat Session will be Saturday (Tomorrow) at High Noon Texas Time (CDT) ***Saturday***. And, if you can't be there right at Noon, that is Ok, Texas Chat usually runs 3, 4, 5 hours with some Chats running as high as 7 or 8 hours. The Texas Chat Site is here: http://texasregion.net/blab70/login.php Please register with your nation name. This is a great opportunity for nations old and new to Texas to find out what is going on! We chat, we debate, we talk about the weather, we talk about stuff we like, stuff we hate, random stuff and more stuff. But, it is never stuffy. Usually, it is about meeting your fellow Texans and talking about the latest and most interesting stuff in NationStates at the moment. But then again, sometimes NationStates does not even come up. It is wide-open chatting with peeps from around The World both IRL and NS. It is Texans, EuroTexans, WannabeTexans, ex-Texans, and plenty of Friends of Texans. We have it all and all are welcome. Texas Chat, 729 weeks and running! For the math-challenged, that is over 14½ years! Check it out! Good stuff! |
~ Texas Culinary Channel (TCC) hosted by Queen falcona stark on Sundays~ From the Kitchens of Cajun winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks labored to prepare a sumptious buffet for everyone in Wysteria. Today's special is Hawaiian Pizza. Eat all you can! Classic Hawaiian Pizza Classic Hawaiian Pizza Makes one 12-inch pizza 1 (14 to 16-ounce) ball Basic Pizza Dough (or pre-made pizza dough) Place your pizza stone or steel (if using) on an oven rack about 8 inches from the broiler. If you plan to cook your pizza on a baking sheet, place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 550°F (or the highest temperature your oven will allow) and let it heat up for at least 30 minutes while you make the dough and/or prepare the toppings. To stretch/roll out the dough: Dust the ball of dough with flour and place it on a well-floured work surface. Using your hands or a rolling pin, gently stretch or roll the dough into a 12-inch disk. If you’re using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet with flour or cornmeal. Place the dough disk on the prepared peel. If you’re using a baking sheet: Spray the baking sheet with cooking spray or rub it with olive oil. Place the dough disk on the prepared baking sheet. To top the pizza: Spread the sauce evenly on the dough, leaving a 1-inch border all around. Sprinkle on the cheese, then scatter the ham and pineapple evenly on top. To bake the pizza: If you’re using a pizza stone or steel, 10 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza for 6 to 8 minutes until the crust is golden and the cheese and toppings just begin to brown. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 5 minutes before you cook the next one. If you’re using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake at 550°F for about 10 minutes, until the crust is golden and the cheese and toppings just begin to brown. Let the pizza rest for 5 minutes; slice and serve. This recipe was found here. Hawaiian Pizza (Pillsbury Kitchens): What makes this pizza Hawaiian? A classic combo of tomato sauce, cheese, ham and pineapple. In addition to being super-easy, it’s a great way to use up leftover ham. Ingredients: 1 can Pillsbury™ refrigerated classic pizza crust Steps: 1 Heat oven to 400°F. Unroll dough on ungreased dark nonstick cookie sheet. Press into 15x10-inch rectangle. Expert Tip: Not a fan of pineapple on your pizza? Swap out the pineapple for chopped green bell pepper or mushrooms. More About This Recipe: Ah, yes, the classic debate. Does pineapple really belong on pizza? We’ll let you be the judge after trying this delicious Hawaiian pizza recipe. But, because you’re making it at home, we won’t judge you if you substitute mushrooms or chopped bell peppers for the pineapple. According to Time, the Hawaiian pizza was invented in 1962 by a man named Sam Panopoulos, a native of Greece who ran a pizza place in Canada. Panopoulos told BBC that the pizza had begun as an experiment, but that he and his brothers enjoyed the contrast between the pineapple’s sweetness and the savory flavor of the ham. Once you’ve had your fill of pineapple and ham, browse our other pizza recipes for ideas like Classic Margherita Pizza or Bacon Alfredo Pizza. © 2019 ®/TM General Mills All Rights Reserved Canadian Bacon and Pineapple Pizza (Pillsbury Kitchens): Chunks of pineapple add a juicy tropical twist to the Canadian bacon and provolone cheese flavors in this family-pleasing pizza. Ingredients: 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust or 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust Steps: 1. If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press out dough into 15x10-inch rectangle. 2. Top dough with provolone cheese, cutting to fit. Arrange Canadian bacon, pineapple, onion and bell pepper over provolone cheese to within 1/2 inch of edges. Sprinkle with Cheddar cheese. 3. Bake classic crust 16 to 20 minutes, thin crust 10 to 14 minutes, or until crust is deep golden brown. Cut into 8 servings. Expert Tip: Tip if using classic crust: For a crispier crust, prebake crust 6 to 8 minutes or until crust is set and dry, then add toppings; bake pizza 12 to 16 minutes. © 2019 ®/TM General Mills All Rights Reserved Hawaiian BBQ Pizza (Pillsbury Kitchens): Take a trip to the islands with every bite of tropical and delicious thin-crust pizza. Ingredients: 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust Steps: 1. Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle. 2. Spread barbecue sauce evenly on dough. Top with remaining ingredients. 3. Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Expert Tip: Pillsbury® thin pizza crust is a great alternative to the classic refrigerated crust. With no prebaking the crust, your pizza is ready in no time! © 2019 ®/TM General Mills All Rights Reserved Fast Hawaiian Pizza (AllRecipes: collin): Recipe by: collin "This pizza recipe is for fast, delicious pizza than can be made quickly using the stove and toaster oven." Ingredients: cooking spray Directions: 1. Heat a toaster oven to 400 degrees. Spray a pizza pan small enough to fit in toaster oven with cooking spray. 2. Heat a large skillet over high heat and place tortilla into the hot skillet. Cook tortilla until heated through, about 5 minutes; spread with pizza sauce and scatter tomato and pineapple pieces over sauce. Sprinkle pizza with basil, oregano, and garlic powder. Arrange ham pieces onto pizza and top with mozzarella cheese. Continue to heat pizza until tortilla is browned and crisp, 3 to 5 more minutes. Transfer pizza to the prepared pizza pan. 3. Cook in the preheated toaster oven until cheese begins to brown, about 10 minutes. Mmm...Mmm...Finger Lickin' Good! <3 ~This Texas Culinary Channel (TCC) program is sponsored by Cajun winterfell Food Network (CWFN) of Texas.~ I was asked to use spoiler tags and I'm using it. Thanks for the suggestion <3 |
The Itchy Red Patch of Norvikeland Where am everysbodies at??! |
*Crawls from under a rock* |
The Green and Pleasant Dominion of The Bruce Welcome back. Tyryte! |
Thank you! Glad to be back. Hydroponic Nation, Outter Micronesia, and Innato |
~ Texas Culinary Channel (TCC) hosted by Queen falcona stark on Sundays~ From the Kitchens of Cajun winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks labored to prepare a sumptious buffet for everyone in Wysteria. Today's special is An Assortment of Brownies. Eat all you can! Cookies-and-Milk Cheesecake Brownie Bars (Betty Crocker) Triple-layered lusciousness, all in one bar: Brownies on the bottom, creamy cheesecake in the middle and tender chocolate chip cookies on top. Ingredients: Brownie Base: 1nbox (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix 1/2 cup vegetable oil 3 tablespoons water 2 eggs Cheesecake Layer: 2 packages (8 oz each) cream cheese, softened 3/4 cup sugar 2 eggs 1 teaspoon vanilla Chocolate Chip Cookie Layer: 1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix 1 tablespoon Gold Medal™ all-purpose flour 1/2 cup butter, softened 1 egg Directions: 1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. 2. In large bowl, mix Brownie Base ingredients until well blended. Spread in pan. Bake 20 minutes. 3. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until blended. Add 2 eggs and vanilla; beat just until blended. In medium bowl, stir together chocolate chip cookie mix and flour. Add softened butter and 1 egg; stir until soft dough forms. 4. Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer. 5. Bake 35 to 40 minutes or until cookie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into 6 rows by 5 rows. Store covered in refrigerator. Expert Tips: It’s Betty Crocker™ fudge brownie mix and Betty Crocker™ chocolate chip cookie mix that make this bar so easy to make! Use a wet knife for cutting cheesecake bars, wiping off crumbs after each cut. Recipe taken from here Oreo™ Brownie Lush (Betty Crocker) This Oreo™ dessert is cool, decadent and guaranteed to get chocolate lovers raving. A fudgy brownie layer is topped with a whipped cream cheese layer, crushed Oreo™ cookies, chocolate pudding and more whipped topping - it'll be your new potluck go-to in no time. Ingredients: Brownie Base: 1 box (18.3 oz) Betty Crocker™ fudge brownie mix Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies Layers: 1 package (8 oz) cream cheese, softened 1 cup powdered sugar 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed 1 1/2 cups finely crushed Oreo™ chocolate sandwich cookies (about 16 cookies) 2 boxes (4-serving size each) Jell-O™ chocolate-flavor instant pudding and pie filling mix 3 cups cold milk Topping: 1/2 cup coarsely crushed Oreo™ chocolate sandwich cookies (about 4 cookies) Directions: 1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. 2. Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, about 1 hour. 3. In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over brownie. Sprinkle 1 1/2 cups finely crushed cookies over cream cheese mixture. 4. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cookie layer. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours. 5. When ready to serve, sprinkle 1/2 cup coarsely crushed cookies on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces. Expert Tips: • What is a lush? A lush is a party-perfect “no-bake” dessert, which is also known as a dessert lasagna, layered dessert or ice-box cake. It’s defined by decadent layers of varying flavors and textures – think sugar cookies, banana pudding and cool whip. Usually, a lush is made up of a brownie or crushed cookie base topped by various layers of flavored cream cheese, cool whip, pudding or all of the above! With their fluffy creamy tops dotted with garnishes – anything from cookies to candy to fruit to chocolate sauce – lushes look as good as they taste! • What’s in this lush? This lush has a fudgy brownie base topped with whipped cream cheese, crushed Oreo cookies, chocolate pudding, more whipped topping and a garnish of more Oreos. In other words, it’s a chocolate lover’s dream come true! • This sounds like a lot of work. There are three to four bowls needed in order to make the dessert, so there are some dishes, but the payoff is a delicious dessert that is perfect for potlucks. • Here are our best tips for mastering this lush. • While a metal 13x9 pan will certainly do, we recommend making this in a glass pan, because it shows the pretty layers. • Soften the cream cheese before mixing, so it blends well, and there are no lumps. To quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 15 seconds or just until softened. • For the crushed Oreo layer, you can use a food processor to crush the cookies into a fine crumb. If you don’t own a food processor, place cookies in a zip-top plastic bag and using a rolling pin, meat mallet or the back of a small pan to crush cookies. You want a fine crumb, so the base holds together. • When spreading the layers of filling, its best to drop dollops and then spread over the surface using the back of a spoon or a flat metal spatula. • The coarsely crushed cookies used as a garnish can simply be crushed by hand or roughly chopped. • Don’t skimp on the four hours of refrigeration time needed. Lushes cut the best when super cold. • Can I make this ahead? Yes, this dessert can be made the day before. Add your coarsely crushed Oreo garnish right before serving for the best taste – they add a little crunch – and the prettiest presentation. • How long will a lush keep? This recipe makes 24 servings. If you have any leftovers, cover your pan with foil and store in the fridge for up a few days. Where can I find more lush recipes? If you find yourself in love with this lush, Betty’s got plenty more recipes you’ll want to try this summer, including Lemon Lush, Strawberry Shortcake Lush, Berry Lush, Banana Cream Pie Lush, Spumoni Brownie Lush and more! Recipe taken from here Pumpkin Swirl Brownies (Betty Crocker) Fudgy brownies. Creamy pumpkin and cream cheese swirl. Yummy! Ingredients: Filling: Brownies: 1 box Betty Crocker™ Supreme original brownie mix Steps: 1. Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In medium bowl, beat Filling ingredients with electric mixer on low speed until smooth. Set aside. 2. Make brownie batter as directed on box. Spread 2 1/4 cups of the brownie batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through several times with knife for marbled design. 3. Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut into 4 rows by 4 rows. Store covered in refrigerator. Expert Tips: You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding. Recipe taken from here Chunky Cheesecake Brownies (AllRecipes) Ingredients: 1 (8 ounce) package cream cheese, softened Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. 2. Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside. 3. Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended. 4. Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern. 5. Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze. Tip: Parchment can be used for easier cleanup/removal from the pan. Recipe taken from here. Red Velvet Cheesecake Swirl Brownies (AllRecipes) Ingredients: 1/2 cup unsalted butter, melted Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. 2. Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined. 3. Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish. 4. Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes. 5. Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls. 6. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator. Cook's Note: The fluffier and smoother you can get the cheesecake mixture, the easier it will be to spread. I think this is best served the next day! Recipe taken from here. Mmm...Mmm...Finger Lickin' Good! <3 ~This Texas Culinary Channel (TCC) program is sponsored by Cajun winterfell Food Network (CWFN) of Texas.~ |
The Architeuthis Dux of Cthonian Wasteland Ia! All this talk of baking makes one hungry. We would highly recommend a recipe we learnt from the kitchens of the venerable Yarooo of the Grendel Borderlands... Gatito en una Cesta! It is a delicacy and a treat to be sure. Reagents/Ingredients: 1 Gatito, 1 Cesta, 1 Kris Knife Instructions: I grant you, my own chefs have tailored the recipe somewhat from its original form but there are only so many ways one can prepare Gatito and we feel the saltiness of Cthonian basketware really adds to the flavour. For a vegan/vegetarian alternative, substitute Gatito with squash or similar. Armaitus Syn, |
The Green and Pleasant Dominion of The Bruce Now that's a name i've not heard in a long time. Welcome back, Cthonian Wasteland! |
~ Texas Culinary Channel (TCC) hosted by Queen falcona stark on Sundays~ From the Kitchens of Cajun winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks labored to prepare a sumptious buffet for everyone in Wysteria. Baseball Season has officially started and today's special is Baseball Season Hot Dogs. Eat all you can! Texas-Style Hot Dogs 2 onions (1 for sauce, 1 for garnish) Directions: 1. In a large pot, bring water to boil while preparing the sauce. Expert Tips: Warm the hot dog buns before serving. Recipe taken from here. Bacon Wrapped Hot Dog Ingredients for each Bacon Wrapped Hot Dog: 1 slice bacon Directions: 1. Wrap the uncooked bacon slice around the frankfurter by tucking the bacon into the ends, until it is tight and secure. Expert Tips: Let bacon slice sit for 15 minutes at room temperature; it will be easier to wrap frankfurter. Recipe taken from here. Colombian Hot Dogs with Avocado Sauce Ingredients: For the avocado sauce: 1 avocado, peeled and cut into pieces For the hot dogs: 4 chicken hot dogs Directions: 1. For the avocado sauce: Expert Tips: For a different flavor, use red meat or turkey hot dogs. Recipe taken from here. Cuban Hot Dog Ingredients: 10 hot dogs, red meat or pork Directions: 1. Cook the hot dogs in boiling water for 7 minutes. Expert Tips: Serve these yummy hot dogs with a side of French fries or plantain chips. Recipe taken from here. Chicago-Style Hot Dog Ingredients: 1 all-beef hot dog Directions: 1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm. 2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup! Recipe taken from here. Coney Island Hot Dogs Ingredients: 1 1/2 pounds lean ground beef Directions: 1. Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes. 2. Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste. 3. Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes. 4. Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet. 5. Cook buns in the preheated oven until soft and warm, 2 to 3 minutes. 6. Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs. Recipe taken from here. Hot Dog a la Potato ingredients: 4 hot dogs Directions: 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Slit hot dogs lengthwise down the center, but do not cut in half. Spread them open, and place them in a 9x9 inch square baking dish. Pile an equal amount of the mashed potatoes onto each hot dog. 3. Bake for 10 minutes in the preheated oven. Turn the oven off, and remove the dish of hot dogs. Place one slice of cheese onto each one, and return them to the oven until the cheese has melted. Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. Recipe taken from here. Mexican Style Hot Dogs Ingredients: A package of your favorite hot dogs (8) Directions: 1. Wrap each hotdog in a strip of bacon and place in a baking dish. Bake at 350°F for approximately 20 minutes or until the bacon is cooked and browned. Expert Tips: You can fry the hotdogs in a pan on the stove. Recipe taken from here. Venezuelan Hot Dogs Ingredients: 2 teaspoons vegetable oil Directions: 1. Heat the oil on a medium-size frying pan at medium heat. Cook the hot dogs thoroughly and until lightly browned. Remove from frying pan and place on paper towels. Expert Tips: You can use different varieties of cheese such as cheddar, gouda or parmesan. Recipe taken from here. Mmm...Mmm...Finger Lickin' Good! <3 ~This Texas Culinary Channel (TCC) program is sponsored by Cajun winterfell Food Network (CWFN) of Texas.~ |
~ Texas Culinary Channel (TCC) hosted by Queen falcona stark on Sundays~ From the Kitchens of Cajun winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks labored to prepare a sumptious buffet for everyone in Wysteria. Star Trek First Contact Day was on the 5th of April and today's special is Zefram Cochrane's favorite food, Cheese Pierogies!. Eat all you can! Homemade Cheddar Pierogies (Half Baked Harvest) "Pierogies are a traditional polish dumpling consisting of dough stuffed with a savory or sweet filling. I went for a savory potato cheddar filling...delicious comfort food that reminds me of my childhood...What’s not to love of about a pillowy cheese filled dumpling with rosemary butter sauce, you know?" ~ Chef Tieghan Gerard, Half Baked Harvest. INGREDIENTS: DOUGH: 2 cups all-purpose flour FILLING: 4 russet potatoes, peeled and quartered ROSEMARY BUTTER: 1 stick butter INSTRUCTIONS: 1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes. 2. To make the filling. In a large pot of cold water, bring the potatoes to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes. 3. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of a stand mixer fitted with the paddle attachment, adding the butter and cheddar cheese. Season to taste with salt and pepper. 4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work work to prevent from drying out. At this point, the Pierogies can be flash frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months. 5. When ready too cook, bring a large pot of salted water to a boil. Boil the Pierogies in batches for 1-2 minutes, or until they float. Drain. 6. To make the butter sauce. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Remove from the heat. Season with salt and pepper. 7. Divide the Pierogies among plates and spoon the butter over the Pierogies. Top with cheddar and parsley. EAT! Recipe taken from here Bacon, Cheddar, Caramelized Onion, and Potato Pierogi (HostTheToast) INGREDIENTS: FOR THE DOUGH: 2 1/4 cups all purpose flour, plus extra for dusting FOR THE FILLING: 5 red potatoes, skinned and boiled INSTRUCTIONS: 1. In a large bowl, combine the flour and salt. Add in the beaten egg, sour cream, and softened butter. Mix for about 5 minutes, or until the ingredients are evenly distributed and the dough pulls away from the bowl. If your dough is still very sticky, add a bit more flour, and if it’s too dry, add a bit more sour cream. Remember, flour measurements by cups vary, so sometimes you may have to tweak your doughs to the right consistency. 2. Wrap the finished dough in plastic wrap and set in the refrigerator. Refrigerate for at least 30 minutes, or up to 48 hours. 3. Cook the bacon in a large skillet, crumble, and set aside. Add the onion, season with salt and pepper, and saute over medium in the bacon fat until soft and brown, stirring occasionally, about 30 minutes. 4. Smash the boiled potatoes in a large bowl and add in the crumbled bacon, cheddar cheese, and the caramelized onions. Add salt and pepper, and taste test the mixture. Add more salt and pepper, if necessary. 5. Roll the filling into 1″ balls. 6. Remove the dough from the refrigerator, and roll out on a floured surface to about 1/8 inch thick. Using a circular cookie cutter or the top of a glass, cut the dough into circles. 7. Place one ball of filling on each cut out and fold the dough into a semi circle around it. Using the tines of a fork, press together the edges of the dough to seal it together. 8. Bring a large pot of water to a boil and add the pierogi. Boil them until they float to the top. Remove them from the water with a slotted spoon and let dry. 9. Heat the remaining onion/bacon juices in the original pan. Add butter if necessary. Add a few pierogi to the pan at a time and fry until crisp. 10. Serve with sour cream. Recipe taken from here Potato and Onion Pierogi (Food Network) Ingredients: Filling: 1 large red onion, chopped 2 tablespoons (1/4 stick) butter, to saute the onion 4 large potatoes, peeled and cut into chunks 6 garlic chives, white and tender green parts only 3 tablespoons butter, for the mashed potatoes 1/4 cup milk Salt and freshly ground black pepper Dough: 2 eggs 1/4 cup water 1 tablespoon sour cream 3 cups all-purpose flour, plus some extra for the board and to adjust dough as needed Milk or water, as needed to moisten 1 or 2 eggs to make an egg wash to seal the pierogi 2 to 4 tablespoons butter, to saute the pierogi 1 to 2 cloves garlic, finely minced Directions: 1. Bring a pot of water to boil for the potatoes. Saute the onion in a small pan in 2 tablespoons of butter until translucent and set aside. Boil the potatoes until tender. 2. While the potatoes are boiling, begin the dough. Whisk together the eggs, 1/4 cup water and sour cream and pour into a small pitcher (or you can actually whisk them right in a container such as a 2-cup glass measuring vessel). Mound the flour in the center of a clean room-temperature work surface like a large wooden cutting board. Create a crater in the center of the mound. Pour enough of the egg mixture into the center to fill the crater. With a fork, gently begin to scramble the mixture within the confines of the crater, whilst integrating the flour from the sides of the crater as you carefully beat the egg mixture. 3. Once this first amount of the egg mixture is mostly mixed in, shore up the sides of the mound again with flour, maintaining the crater shape. Repeat the process with a second pour of egg mixture into the crater, and again until you have combined all the egg mixture. (Remember that making pasta is not an exact science. Depending on the flour, you may need more moisture to make the dough come together, in which case use a little extra milk or water. Conversely, if the dough is too wet, add a little more flour - but just enough to make it the right consistency. This is an acquired skill so be patient with yourself.) Start kneading the dough with your palms, allowing the warmth of your hands to impart elasticity to the dough. Knead for a count of about 400 strokes or until you feel you have created a cohesive mass. Wrap the dough in plastic wrap and allow it to rest for about 30 minutes. 4. Return to the potatoes, drain, and mash them with the sauteed onion, chives, butter, milk, and salt and pepper, to taste. Set aside. 5. Work with 1/3 of the pasta dough at a time - keeping the balance wrapped in plastic wrap to prevent it from drying out. Use a pasta machine to gradually roll each section of the pasta down, successively reducing the setting on the machine until it is at a thickness of 1/16th of an inch. 6. Cut 3-inch circles of pasta, spoon some of the mashed potatoes into the center and fold the filled circles into half moons, sealing the edges with egg wash and pressing shut with your fingers or carefully with the times of a fork. 7. Bring a large shallow saute pan of water to a boil, and gently boil the pierogi in batches for 2 or 3 minutes, removing carefully to a utility platter with a wooden spoon. 8. The final step is to melt the butter in a large fry pan and saute the garlic for a few minutes until it is tender and imparts its flavor to the butter in the pan. Be careful not to burn either the butter or the garlic. Saute the pierogi in this garlic butter and serve. Recipe courtesy of Robert Irvine with Brian O'Reilly. Harper Collins Publishers, copyright 2007 Recipe taken from here Potato and Cheese Pierogi (AllRecipes) "This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap." ~ Recipe by: BOB_E_72 INGREDIENTS: 6 cups all-purpose flour DIRECTIONS: 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. 2. Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts. 3. To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top. Recipe taken from here Potato and Bacon Pierogi with Thyme Butter (Food & Wine) Ingredients: Pierogi Dough: 2 cups flour Filling & Finishing: 1 pound baking potatoes, peeled and cut into 1-inch pieces Directions: Step 1 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Recipe taken from here Mmm...Mmm...Finger Lickin' Good! <3 ~This Texas Culinary Channel (TCC) program is sponsored by Cajun winterfell Food Network (CWFN) of Texas.~ I found the information about Zefram Cochrane's favorite food here: |
We got 16 WA members, but our delegate has only 9 endorsements... |
The Indomitable Borderlands of The Grendels Ghost becoming the new Night King was a very satisfying story arc here in the Grendels. Nak nak, Hydroponic Nation, Troll-la-la, 66 Ducks, and 1 otherCthonian Wasteland |
The Gentle Peoples of Outter Micronesia Tsk.... Sum peoples just live to post spoilers.... |
Wars Forever ObstinacyThe Captain MDRunieSouthmen Richmond uk Tokuopolis Please endorse our delegate, thank you thank you! |
How embarrassing...... |