Recipes from the Dasarian Kitchens

[baby1111007]

Ginger Snaps


Ingredients

* 1 cup packed brown sugar
* 3/4 cup vegetable oil
* 1/4 cup molasses
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1/4 teaspoon salt
* 1 teaspoon ground cloves
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/3 cup white sugar for decoration

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
3. Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

[Vahene]

Ah, good.

I was hoping for something to make this weekend.

K

[Mensha Khaine]

1 tub of choc chip ice cream
1 bottle of choc fudge toping

open tub pour on fudge, eat, applying extra fudge as required.

Gelato prefered but hard to find in tubs down here.

[Peregrinus]

Pere's Herb Pan-Fried Chicken
Supplies:

• 1 Large Frying Skillet (preferably cast iron)
• 2 Bowls
• Tongs
• 2 Forks
• Plate
• Paper Towels

Foodstuffs:

• Enough Boneless chicken to feed who you're cooking for...
• Regular Olive Oil (NOT Extra Virgin)
• Flour
• Salt (preferably Sea or Kosher)
• Black Pepper
• Rosemary
• Garlic Powder
• Milk
• Eggs

Before Beginning:
Set your pan on high heat with about the bottom covered by about a 1/8 Inch layer of Olive Oil. This is so that by the time you get to the frying the oil and pan will be at the perfect temperature. This is also why I suggest using Cast Iron as it retains and disperses heat more evenly, as the goal here is to minimize hotspots in the pan.

Prepping the Chicken:
Ensure the Chicken is in thin section. With skinless Thighs, you basically unfold them and cut them in half. You can outright half boneless Chicken breasts. Once the chicken is prepared, set it aside.

Prepping the Egg Wash:
In one of your bowls put in enough milk to easily submerge the chicken in. Then add two to three eggs, depending on amount of milk. Using one of your forks, stir, making sure to break the yolk of the eggs.

Prepping the Coating:
In the other bowl add a good amount of flour, the amount is dependent on the amount of chicken you need to cook. After pouring the flour, add in the other cry ingredients to taste. Fold together with your other fork until well mixed.

Final Preparation:
Take your plate and put down some paper towels on it. Then set up the various items in a rough line. Raw Chicken to Egg Wash to Flour to Skillet to Plate.

Cooking:
First dip the chicken in the egg wash, then drench in the flour mixture. From there, place directly into the skillet, being careful not to splash the oil (it should be quite hot by this point). Fill your skillet with a few pieces of chicken. Let them cook on one side until firm, then flip to cook the other side. Cook that side until a light golden, then again and cook the first side to the same color. Once the piece of chicken is cook, place on the plate with paper towels to cool. Repeat this process until all the chicken is cook.

Notes:
There's a lot of handling raw chicken here, ensure you have a clean and sanitized work environment and that you periodically wash your hands.

[Alterity]

Since I'm sick I've been reading up on some folklore medicines that have been proven by science. One that caught my eye was nice and simple. Basically cinamon in milk, the cinamon dispels the mucous creating effect of milk meaning you can drink milk when congested without making it worse (Helpful for gaining milk vitamins).

Just add a pinch of cinammon to your milk, it was just a footnote so it didn't actually say how much cinamon to add though, but I've found a pinch works in 250 mL of milk.

I recommend heating the milk before adding the cinamon, or you may find cinamon floating at the surface undissolved.

[Peregrinus]

@Alt, a Pinch, in cooking, is actually a known measure, believe it or not. It's exactly what it says on the tin, the amount of a substance you get by pinching it between your thumb and pointer. This works out to approximately 1/8th of a Teaspoon, or about .65 ml.

[Alterity]

Since inches, feet, yards are real measurements, it doesn't suprise me a Pinch is a real measurement.

Still the passage reads "Add cinnamon to milk for a delicious flavour, but also to dispel milk's mucus-forming quality."

[baby1111007]

Chocolate Buttercream...for KiwiGamer

* 12 (1 ounce) squares bittersweet chocolate
* 2 cups unsalted butter
* 1 pinch salt
* 2 eggs
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract

Directions

1. Melt the bittersweet chocolate, and allow to cool slightly.
2. Place the butter or margarine, salt, and vanilla in a mixing bowl. Beat with a mixer until very light and airy, about 4 minutes. Add the powdered sugar a little at a time while beating on low speed. Mix well, and beat on medium speed for about 4 minutes. Add the eggs one at a time, and beat for 5 minutes more. Add the melted chocolate, and beat 4 minutes.

[Gobbylin]

Sweet & Sour Meatloaf

1 egg
5 T ketchup, divided
2 T prepared mustard
1/2 cup dry bread crumbs
2 T onion soup mix
1/4 tsp salt
1/4 tsp pepper
1 lb ground beef
1/4 C sugar
2 T brown sugar
2 T cider vinegar

In a bowl, lightly beat the egg. Add 2 tablespoons of ketchup, mustard and bread crumbs, dry soup mix, salt and pepper. Crumble beed over mixture and mix well. Shape into an oval loaf. Place in a shallow 1-qt. microwave-safe dish; cover with waxed paper.

Microwave on high for 11-12 minutes or until meat is no longer pink, rotating a half-turn once; drain. In a small bowl combine the sugars, vinegar, and remaining ketchup; drizzle over meatloaf. Cover and microwave on high for 3-5 minutes. Let stand 10 mintues before slicing. Serves 4.

[Althalus]

For those of you who have never had a kumquat, they are like an orange the size of a grape, with edible skin, and are sour like a key lime. This pie is DELICIOUS, and SUPER EASY - it literaly take 15 mins to make and then pop it in the fridge - no baking except for a blind bake of the pie shell. Similar to Key Lime Pie, but distinctive as well.

Kumquat Refrigerator Pie

* 1 baked pie crust, 9 " (if you buy a frozen one, make sure you follow the directions for a no-fill bake, and check it and prick the bottom with a fork regularly so it doesnt bubble up on you.)
* 2/3 cup pureed Kumquats (see below)
* 8oz of Cool Whip Whipped Topping (you can also use the real thing here)
* 1 can condensed milk
* 1/2 cup lemon juice (fresh sqeezed, this is about 4 or 5 average lemons - fresh squeezed makes a huge difference)

Beat condensed milk and whipped topping with an electric beater. Add lemon juice and beat until thickened. Stir in pureed kumquats, pour in pie shell and chill in refrigerator for several hours.

Kumquat Puree Preparation
Wash fruit, cut in half and remove seed. Place in blender or food chopper (A blender makes a finer puree). Do not cook. Use puree immedietely or freeze in zip-lock bags or other freezer containers. Frozen kumquat puree can be stored for six months or more. When you use frozen puree .. defrost and drain the excess liquid before using.

[Jain Zar]

*copy - paste

[vastgoten]

This is the best thread EVER!!!

[Wired]

Zucchini recipes, please! Every time I go outside, I come back with a Zucchini.

[Jain Zar]

Endive soup for Dasarians who don’t like endive

It’s our first dish for tomorrow

Ingredients needed :
- 5 endives
- 1 onion
- 1 small potato
- 1 leek (only the white part!)
- 1 or 2 sweet apples (depending on your taste)
- 1,5 liter (or 0,4 gallons) of water
- 1 cube vegetable bouillon (or something comparable)
- Pepper and salt
- 1 portion (pack) of little pink shrimps
- 1 little piece of cream cheese
- Kitchen cream

1)
Cut onion, potato and leek in small pieces with a magical dagger. Just make sure not to use any green from the leek or your soup gets the color of a goblin's skin.

2)
Braise the onion, potato and leek for about three minutes, make sure it doesn’t turn brown or black in order to prevent the soup from turning dark-brown (and we don't want Master Roggins kicking us out of the kitchen).

3)
Cut the endives but make sure you cut of and throw away the lower tick part of it (this part contain a lot of bitterness).

4)
Cut endives and apple(s) in small pieces and add them. The apple compensates also a little bit the bitter taste of the endives.

5)
Make use to keep stirring once the endives and apple are in the cauldron.
Don’t braise this now too long or it turns more bitter again!

6)
Add the water and the bouillion cube, add pepper and salt.
Let it boil for about 30 minutes without the cover on it... that makes your soup even less bitter.

7)
Mixer! Blend it good!

8.)
Add the shrimps in the last moments...
To make the soup sweet and soft, add cream cheese and/or kitchen cream.
Only add it on the day you are going to eat it!
Pepper and salt extra if needed (you can choose between black or brown pepper or both, depending on your taste).

9)
Another possible finish is to add very tiny pieces of apple, but not too much if you earlier used two apples instead of one.

Bon appetit
MARRY X-MAS!

[Vahene]

The original recipe is from the Hamilton-Turner Inn in Savannah, Georgia. I simply halved the original recipe, added 1 ingredient, and 1 instruction, to make it my own - but it's a really good shortbread recipe. Made it last night, and thought I would share with everyone.

Ingredients
1 cup butter, softened
1/2 cup + 1/3 cup sugar
2 cups all-purpose flour*
8 tsp. cornstarch*
1 tbsp. Madacascar Bourbon Pure Vanilla Extract Paste
Sugar, for sprinkling

Directions
Preheat oven to 350 degrees F, covection works best. Cream the butter and the sugar until fluffy. Put a sifter in a separate bowl, or over a piece of parchment paper, and sift the flour and cornstarch. Add the vanilla paste to the butter/sugar mixture. Slowly add the flour mixture to the butter/sugar/vanilla mixture until well blended. Either roll out the dough to desired thickness, or press into a pan (I used a pfalzgraff quiche pan, which didn't need to be oiled or prepared at all - there's plenty of butter in the shortbread). Bake for 30 minutes, or until the top is lightly brown. Remove from the oven and sprinkle with sugar on top while still warm.

Enjoy!

*NOTES:

The amount of cornstarch differs from the original recipe. I lowered it, and it gives the shortbread more of a sugar cookie consistency. (The original recipe had 1 1/3 c. cornstarch - which I changed to 1/3 c. forgetting about the 1 c. part when I was making it yesterday, oopsie, and halved that, which ends up being 8 tsp. It worked out very well in the end, if I say so myself. Most shortbread recipes don't even include cornstarch, so, I'm not that fretful about screwing that up.)

I also changed the flour/cornstarch instruction. Although it is probably implied by 'combining' I always, always sift my dry ingredients. It combines them more thoroughly, and gives the end product a better consistency.

The ingredient added is the vanilla paste. If you've never tried this before, it's an awesome ingredient. It's usually fairly high in price, but completely worth it in my opinion. It's like $10-11 for a small jar. You'll never use regular vanilla extract again, I promise!

-K