@coralinecastell,
A. You are always welcome with my family for thanksgiving, I’ve got a gluten allergy on my side and my wife’s side has lots of different allergies, so there’s always a good variety of food you could eat .
B. Got any more cocktail recipes? I’m a big fan of mixed drinks.
Here’s my favorite Meatloaf recipe, and the only one my wife likes. There are three things I change to this recipe.
I add less thyme sometimes, my wife is not a big fan of the flavour but I like having a hint of it in there.
I don’t use “fried onion pieces”. I slice my own onion (one onion is enough) into thin circles, and then drop It into some hot oil and make my own.
I leave the onion out of the inside of my meatloaf. I just leave it, it’s not my favorite texture in there.
I have pleased germans, Koreans, Australians, and Americans with this recipe (and my alterations), so I think it’s pretty good.
@Fragglesp33rs Another beef eater, sigh. First my bestie, then @Pylinaer, now you. What is my life?
I haven’t done anything more creative than Google how to make cheese paste this morning - not for a long time. (Onion is what I had forgotten). I hates cooking. kicks stove top
I love baking. hugs oven Have a mind to try mein own macaroni pie for me and my feisty bunny bestie, not this week though.
Also, made this for dinner tonight if anyone wants to try:
Was quite delicious although the sauce was a bit… much (if that makes sense). I’ll for sure be making it again, but I might play around with adding a little vinegar to tone down the sweetness of the sauce. Easy to make and overall delicious.
Chocolate Truffles (I’ll come up with a better name someday…)
1 bag of Birthday Cake Oreos (~36)
8oz Neufchâtel cheese (or cream cheese)
11oz baker’s chocolate (chocolate chunks, semi-sweet morsels, white, dark, your choice)
1oz vanilla extract
1 tsp cinnamon
1 tsp nutmeg
18 mini muffin paper cups
Toss 2.5 of the 3 sleeves of oreos (~30) into a blender or Ninja, something to shred them instantly. Put into mixing bowl.
Blend Neufchâtel cheese, spices with crumbled oreos until smooth(ish). Small chunks allowed, big chunks not.
In a separate small mixing bowl, blend/shred remaining 0.5 sleeves of Oreos (~6). Set aside. Can be combined with step 1 if you’re a genius and know ratios really well.
Roll Oreo/Neufchâtel into bite size balls, setting on cookie sheet or aluminum foil. Put in fridge/freezer to set while…
Toss 11oz chocolate into microwave safe bowl, nuke on high for 20 sec periods, stirring, until melted. Can also use stovetop double layer technique, (pan/water/bowl/chocolate). Add vanilla to both keep smooth.
A. Pull truffles from fridge/freezer, dip into melted chocolate coating completely. Caution: Chocolate will be hot, but can use whatever instrument you prefer: fingers, toothpicks, chopsticks, deep fry dunker, etc.
B. Roll coated truffles in the 6 spare Oreos you crumbled in step 3. Place back on cookie sheet/foil and freeze 1 hour+.
(Optional) Decorate with fancy chocolate stripes, zigzags, whatever patterns you want before freezing. Also, can buy 1 can of Maraschino cherries and roll 1 into each truffle’s center during step 4.
When ready for display, remove from freezer, place in mini muffin cups, fill old cookie tins, etc. Keep refrigerated until eaten.
These are the best party desserts in existence, so easy even a bachelor can make them. I have spoken.
Hey @Vindace, I promise I’ll increment this post with links for the book etc when I’m not on the bus late at night. For now, didn’t wanna keep you waiting.
Took some shots of my favorite cocktail book. Im a big fan of doing new cocktails and stuff as well as making the old classics (from the Manhattan to the Cuba Libre, my favorite).
So here js a few drinks you might not have tried. If you want more I can PM you as I don’t wanna send more than a few shots of the book because
But where are the quantities?
1/1/1/1
I would use frozen fruit for the chill factor. Yogurt should also be vanilla flavoured
The combos I know are as follows:
Strawberry Banana
Mixed Berry
Tropical Blend (Mango, Pineapple)
I have the ingredients list for snicker salad, I just need to figure out the ratios.
I also have one for what I call Hot Dish. However, I am busy making sure I’ve got the spices ratios correct. (I think I also forgot to get the tomato soup for it today )
@Pylinaer said to revive the recipe thread, so here we go:
The recipes that I’ve tried before: Creme brulee
(YouTube link)
Tried it with my friends and it worked pretty ok! Just don’t be dumb and pull it out of the fridge 20 minutes before you’re supposed to pull it out (we totally didn’t make that mistake :P)
There is a more simple recipe over on Tasty (link), for all of you who don’t want to deal with a bajillion ingredients flying around.
Tried it, I messed up because I forgot to prep everything before hand and ended up wasting time chopping up things instead of cooking. Came out pretty ok, though (the flavor was pretty good!)
Recipes I haven’t tried yet, but will do after quarantine: Honey Mustard Chicken w/ broccoli and pearl onions
(YouTube link)
Adam Ragusea is a king. Easy for beginners/someone who’s getting into cooking.
Black beans with cilantro-lime brown rice and pickled onions (also from Adam Ragusea)
(YouTube link)
I suppose if I suggest to start it up I should also post something.
It’s a good thing I did because it was missing an ingredient - Salt.
Hot Dish
Ingredients:
1/2 16oz box of Elbow Noodles
1/2 Small Onion
1LB Ground Beef
2 Cans Tomato Soup
3/8 Teaspoon of Salt
3/8 Teaspoon of Pepper
3/8 Teaspoon Garlic Powder or 2 Cloves of Garlic
Boil Noodles according to taste.
Chop 1/2 Onion and garlic cloves (if chosen)
Add onion, garlic, and beef into pan. Cook until beef is browned.
Once noodles are done, drain pot, and wash off noodles and pot out.
Add tomato soup, beef, noodles, pepper, and salt into pot.
I’ve been making this quite a lot recently. It’s really easy and tastes delicious. I don’t like cheese very much so I don’t include that, instead finishing the pasta with a tablespoon of butter to give it some creaminess. Also I only use half the water it calls for because it really doesn’t need so much. Also it’ll work with pretty much any pasta you use but it’s best if it’s a shape that the chickpeas can fit into. I use Rigatoni
Mix all of this and pour over chicken:
1 cup of French Dressing.
Entire jar of Apricot Jam
1 cup of Orange juice
Package of French Onion Soup Mix
2 tbsp of Dijon Mustart
Pinch of salt and pepper and parsley
Cook for 4 hours on high.
If you don’t have Onion soup:
HOW TO MAKE ONION SOUP MIX:
Mix together the following to replace one packet of dried Onion Soup Mix
1/4 cup dried onion flakes
2 tablespoons low-sodium beef bouillon granules
1/4 teaspoon onion powder
1/4 teaspoon parsley flakes
1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon ground black pepper
I make this onion soup mix recipe in bulk and use about 1/4 cup of the seasoning in place of one packet. By volume you’d think it should be more than 1/4 cup but the onion flakes make pockets where the seasoning goes, so about 1/4 cup is perfect.
Or French Dressing:
HOW TO MAKE FRENCH DRESSING:
Whisk together the ingredients in a bowl or combine in a small food processor or blender.
1 cup olive oil
2/3 cup ketchup
1/2 cup sugar
1/2 cup white vinegar
2 tablespoons grated chopped onion, with juices squeezed out
1 tablespoon lemon juice
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon Kosher salt
.
I have spoken. 
)
