Mr.Duck on 22/10/2002 at 20:18

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Yup, as the topic reads, seeing how a lot of you come from many different and exotic places(yes, I know I live in one, but the more the merrier)with various and delicious foods, I wanted to make this thread a compilation of your favorite recipes, recipes you've invented(or modified from already-known-recipes), snack recipes, desserts, veberages(or should we make another thread about drinks?). It doesn't matter how simple or complicated or odd they are, post'em here, who knows...we've already reccomended movies, books, games...why not food?.

I know I should begin posting a recipe....hmmm...alas I can't remember any atm...but I will look for one or two :)

Cheers!!

Wee wee...:thumb:

PS: I'm actually tryng to learn how to cook and stuff

Pestilence on 22/10/2002 at 20:36

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25 l of water
5 kg of sugar
1 kg lemon
enough yeast (that the right word btw?)

Put everything into a bucket or something and let it be alone for 3 or so days. Then get drunk.

howie on 22/10/2002 at 20:42

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I do believe we already did the lemon post. It's not for pickled ducks it's for....for...pickled cats or some sort of what not....hmmmmmm..<small>got outta that one ok.</small>

Rug Burn Junky on 22/10/2002 at 21:02

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<b><u>RBJ's Ultimate French Toast:</u></b>

What you need:
4 medium sized croissants
4 eggs
1/4 cup milk
2 TBspoons melted vanilla ice cream
1 TBspoon liquor of choice (I personally use Stroh Butterscotch Rum, but other rums/whiskeys also tend to work. Grand Marnier is a good choice as well)

1. Whisk eggs in a medium sized bowl, until beaten. Add liquid ingredients and continue mixing until consistent.

2. Split croissants lengthwise with a sharp bread knife.

3. Let each croissant soak in batter for roughly 20-40 seconds, open side down, and then flip once to coat outside in batter as well.

4. Cook on griddle, open side down, over low to medium heat until golden brown (remember, you have to make sure that the batter cooks all the way through, so don't hurry, it has to be done relatively slowly). Flip and cook outside of croissant until just brown.



<b><u>Buffalo Spaghetti Sauce</u></b>
1/4 lb butter
1/2 cup Tobasco or cayenne pepper sauce
1/4 cup smooth tomato sauce

Combine in small pot over low heat and simmer until butter is melted, and sauce is just boiling. Serve over spaghetti - makes excellent sauce for dipping buttered italian bread.


<u><b>Bacon Pepper Cream Sauce</b></u>
2 Large red bell peppers
1/4 cup smooth tomato sauce
1 pint heavy cream
2 TBSpoons butter
Four slices of bacon, chopped into roughly 1cm squares

Fry bacon until just cooked, should still be soft and pink. Chop and set aside on paper towel to drain.

Combine tomato sauce and 1/2 pint of heavy cream in blender and set aside.

Chop each pepper into roughly 4 to 8 pieces, and pull out seeds and stems.

Turn blender on medium speed and add pepper chunks until all liquified.

Combine all ingredients in medium saucepan and cook through over low heat.

Serve over bowtie pasta.

screech on 22/10/2002 at 21:15

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ricotta pancakes:

take basic pancake mix, replace water (milk) with ricotta cheese. to make em "egg rich" thin pancakes use equal portions of ricotta + egg and make the batter thick.


mm

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hen chicken with vegetables without the seaons:

chicken whole, smear tamarind, orange peel between skin + carcass, toss a tamarindo inside and roast.

woo hoo.

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drunken tuna sandwich -- buy a freshly made tuna sandwich and drown it in Tobasco

drunked potatoe salad -- same thing except with potatoe salad..

--- feta cheese sandwich

kaisar roll, toasted <-- REQUIRED

saute onions and shrooms until nice and soft, toss in some feta and let it melt down, toss some vermouth and let reduce for 30 seconds, slop on roll and eat.. mmmmmm

--- ibarra -- HOT chocolate, drinking chocolate all day long! wayay!