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 Post subject: Share Your Recipes
Unread postPosted: Wed Nov 03, 2010 1:40 am 
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Illustrious Master Hunter
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Here is a Indian tea recipe that fellow guild members had requested. This recipe is old and was given to me by a long time friend.

All ingrediants are 'raw' and amount is to taste.

Rooibos
Cinnamon
Ginger
Cardamom
Cloves
Orange peel /zest (fresh or dried)
Nutmeg
Black pepper

That's it.
Place ingrediants in hot or cold water and enjoy!!! Tastes great with honey or agave nectar.

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 Post subject: Re: Indian tea recipe
Unread postPosted: Wed Nov 03, 2010 9:53 pm 
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This board needs more cooking.

It seems like an overkill to me, with all this assault on my olfactory glans.
Human tongue can recognise up to 5 tastes, so smell is a major influence on the way things taste.
It DOES sound good. Just a bit too forceful, to my smell and taste.

I'm serious, though.
This board needs more cooking.
Which I am willing to provide.

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 Post subject: Re: Indian tea recipe
Unread postPosted: Wed Nov 03, 2010 10:23 pm 
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Last edited by Teigan on Thu May 24, 2012 11:56 pm, edited 1 time in total.

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 Post subject: Re: Indian tea recipe
Unread postPosted: Thu Nov 04, 2010 12:59 am 
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That tea sounds good. I'll have to try it sometime soon.


"It's Greek to Me" Pasta Salad

This can be done in a lot of way, but this is my favorite.

Get yourself a box of you favorite shaped pasta; Shells, Ziti, Penne, all work well. Long spaghetti type pastas don't work as well.
Two to three ripe tomatoes; roughly chopped
Kalamata olives (I prefer these but if you like another type, go for it) pitted and either halved or quartered.
Feta cheese; crumbled
Extra Virgin Olive Oil
Salt to taste
One large bowl

Other additions; diced red onion and diced cucumber can be nifty additions too

Cook pasta according to box instructions.
While pasta is cooking, chop tomatoes and add to bowl. Chop (if need be) olives and add to bowl. Crumble feta and add to bowl. Add salt to taste and drizzle in a generous amount of the olive oil. Mix and let sit.

When pasta is done, drain and add to bowl with tomato mixture. Stir everything together well, cover, and chill before eating. This dish is even better on the second day.

Can be made in gallon sized zip-loc bags too. Great for portability.
This recipe makes a lot of salad. You can adjust the amount by using less pasta and fewer tomatoes.

Enjoy!

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 Post subject: Re: Indian tea recipe
Unread postPosted: Thu Nov 04, 2010 5:48 am 
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Raspberry + White Chocolate Muffins (yummy and easy to make)

2 cups all-purpose flour
1 ½ cup raspberries, clean and fresh (frozen can be used but they don't work so well)
1 cup white chocolate chips
¾ cup sugar
1 tablespoon baking soda
1 egg
1 cup milk
½ cup molten butter (unsalted, naturally!)
1 teaspoon vanilla
Pinch or two salt
Extra white chocolate chips and raspberries for decoration


Combine flour, chocolate chips, sugar, and salt and baking soda in a mixing bowl or whatever you like. When combined, create a little well in the center.
Crack the egg into a small bowl and beat it with vanilla until smooth. Add milk, molten butter, and beat a little more, then pour it into the dry ingredients and stir until just combined.
Add raspberries and gently stir them into the batter, trying to keep them as whole as possible.
Grease muffin cups with cooking spray, some more butter or whatever you fancy. If you have paper muffin cups, put them into the muffin pan holes, you don;t need to grease anything.
Fill cups ¾ full with muffin batter, still carefully as not to squish the raspberries. Put 2-3 raspberries on top and sprinkle with white chocolate chips for decoration.
Bake at 400°F/205°C for 20 minutes.

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 Post subject: Re: Indian tea recipe
Unread postPosted: Sun Nov 07, 2010 12:43 am 
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"Key" Lime Pie
Recipe Difficulty, Medium

Adapted from Smitten Kitchen's food blog and Ina Garten's recipe. See it here http://smittenkitchen.com/2006/09/in-pr ... ket-sized/
But she made little tartlets. I use this for a whole nine in pie.

Unless you have a recipe for graham cracker crust, there's no shame in buying one from the market. I use those pre-made crusts and have no issue with them, though they can get a little crumbly.

Gather together:
4-6 green limes, washed (Despite the name key lime pie, regular limes work just as well.)
Sugar 1 and 1/2 cups
Unsalted Butter, one stick
5 regular sized eggs or 4 jumbo eggs.
Graham cracker pie shell
A food processor or a blender
Veggie peeler or a zester, aka micro-plane (y'know, a file for whole spices)
A small sauce pot and a spoon to stir.


Bring the eggs and the butter to room temperature

In the mean time, peel or grate the zest from most of the limes. If using more than 4, do only 4. This is the time consuming part as you only want the green zest and as little of the white pith you can get away with. The pith is bitter. Set peeled limes aside

Add lime zest to sugar and pulse in the processor if you took whole peels off. Pulse until peels are fine little chunks.

Juice the limes so that you get at least a cup of juice. Set juice aside.

Add butter, in chunks, to the sugar and lime peel. Blend until you get a rather clumpy mixture. Add eggs, two at a time and blend until mix is smooth.

Add in the lime juice and blend once more.

Pour the mix into a sauce pot and on very low heat cook what shall be lime curd very slowly, stirring very often. Really. Watch your pot. Once this starts to thicken, it'll happen fast and if it goes too fast, well, you'll have limey scrambled eggs, (which no one wants) so go slowly and watch it closely.

You can turn the heat up a smidge if cooking seems to not be happening. Small bubbles mean it's doing its thing.

When it thickens, think almost like yogurt, remove it from the heat and pour it into your pie crust. Place into a fridge to cool and set up. Let it sit for a couple hours, really good overnight.

Dress it up with fresh raspberries, whipped cream, candied lime peel, a drizzle of raspberry sauce, whatever you like, just before serving.

~Enjoy!

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 Post subject: Re: Indian tea recipe
Unread postPosted: Sun Nov 07, 2010 12:44 am 
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More recipes!

Please...

and I'll post a recipe for Fried Rice next time...

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 Post subject: Re: Indian tea recipe
Unread postPosted: Sun Nov 07, 2010 1:17 am 
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I'm on it.

Pasta with alfredo sauce and wild mushrooms

I'm sure Italians will hate me for it, but this is too delicious. I take punishment with grace.
Takes 30 minutes, start to finish.
Serves 3 mushroom-loving adults

Ingredients

* about 40 g of wild mushrooms. Boletuses or Bay Boletes are fine. You can use frozen or dried mushrooms (see below how to prepare dried mushrooms for this recipe)
* 1 small onion (Unless you're using dried mushrooms. Then you don't have to add the onion)
* about 50 g unsalted butter
* about 160 g sour cream
* two hadfiuls of grated Parmigiano-Reggiano, but any cheese with strong and sharp taste should do the trick.
* Pasta, obviously. I find fussili, penne or elbow macaroni works best (as opposed to the original Alfredo, that should be served with fettucini)
* extra butter and a little oil for some frying we'll be doing, unless you're using dried mushrooms
* Salt and pepper to taste
* chopped parsley


Directions:
Prepare the mushrooms. If you're using frozen ones, let them de-feeze.
Chop the mushrooms into half-inch pieces.
Chop the onion quite thinly into pieces and fry it on butter (with about a teaspoon of oil, so the butter wouldn't burn) untill it's golden, then add mushrooms. Add some salt and pepper, mix well and let it simmer for about 15 minutes, until soft.
Let them rest for now, but have them handy.

Cook the pasta, drain it and leave it be for now, but have it handy.

Now, the hard part.
We're going to make the sauce, and you need timing and concentration for it. You can't let the sauce be too thin (that means, too much butter), too sour (too much cream) or too gooey (too much cheese/it cooked for too long). That means, you need to adjust the ingedients as you go. Butter, cream and cheese should be all in 1/3 proportions, volume-wise.
I recommend grating a bit too much cheese, just in case.

In a big pot (big enough to mix ALL the ingrediends in, including pasta and mushroom), melt the butter, but do not let it brown. Use slower fire if you're a beginner.
Add the cream. Keep in mind the proportions! Mix energetically untill the ingredients are combined. Take it off the fire and add a little salt and pepper.
Put it back on the fire and add the cheese. Mix fast untill the sauce is smooth.

Take the pot off the fire and adjust the ingredients if you added too much or too little of something.

When ready, put the pot back on the fire and toss mushrooms and pasta into it.
Stir well for about 30 seconds, untill everything is mixed well and pasta is covered in cheesy and mushroom-y goodness.

Put the pasta on the plates and decorate with chopped parsley.

Enjoy the taste.

You can clean your kitchen later :)
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On dried mushrooms:

You can add dried mushrooms to the dish instead of fresh or frozen ones, and you don't need to use onion then, but there is a bit of prepairing to do.

Shred two handfuls of dried Boletuses into half-inch pieces and toss them into a pot. Add boiling water and cook them for about half an hour on slow fire. Drain them.
Your mushrooms are ready to add to the sauce.

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 Post subject: Re: Indian tea recipe
Unread postPosted: Sun Nov 07, 2010 1:39 am 
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Maybe this thread ought to be renamed something like "Petopian Cooking: Recipes for Those Extra-Long Camps." :D

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 Post subject: Re: Indian tea recipe
Unread postPosted: Sun Nov 07, 2010 1:40 am 
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Good idea.
Also, maybe a sticky? :P

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 Post subject: Re: Indian tea recipe
Unread postPosted: Sun Nov 07, 2010 1:40 am 
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Just reported it for sticky; read my mind! :lol:

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 Post subject: Re: Indian tea recipe
Unread postPosted: Mon Nov 08, 2010 4:38 pm 
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Last edited by Teigan on Thu May 24, 2012 11:53 pm, edited 2 times in total.

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 Post subject: Re: Share Your Recipes
Unread postPosted: Mon Nov 08, 2010 4:43 pm 
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Ooh, that sounds fantastic, I love stews of any kind really. I'll try is as soon as possible.
But can I kick the celery out, when I'll be making it? I loathe celery... :(

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 Post subject: Re: Share Your Recipes
Unread postPosted: Mon Nov 08, 2010 5:13 pm 
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Last edited by Teigan on Thu May 24, 2012 11:53 pm, edited 1 time in total.

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 Post subject: Re: Share Your Recipes
Unread postPosted: Mon Nov 08, 2010 5:42 pm 
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Mmm, yes, I love mushrooms.
Thank you!

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 Post subject: Re: Share Your Recipes
Unread postPosted: Mon Nov 08, 2010 5:46 pm 
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Guess I'll post a link to my bananacake.

viewtopic.php?f=6&t=4907

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 Post subject: Re: Share Your Recipes
Unread postPosted: Mon Nov 08, 2010 7:52 pm 
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Last edited by Teigan on Thu May 24, 2012 11:52 pm, edited 1 time in total.

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 Post subject: Re: Share Your Recipes
Unread postPosted: Sat Nov 13, 2010 1:19 pm 
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Loe's Faux-Goulash

It's not the real, Hungarian recipe, but it's easy to make, yummy and healthy. Also, very fragrant and colourful.

Ingredients:
- Some beef. 1 – 1,5 lb (500 - 750 g) should do it. Also, no reason to waste steak quality meat on it, use the more stringy parts. Leg, for example.
- 2 medium to large onions
- 3 bell peppers, preferably red, yellow and green. Colour is more fun.
- 1 – 2 tomatoes, or 2 tablespoons on tomato puree
- 1 – 2 chili peppers, no seeds
- 2 – 3 cloves of garlic
- Sweet paprika powder
- 1 tablespoon freshly shredded basil leaves.
- Butter, to fry it on.

Here's what you do:
Chop the meat into more or less half-inch cubes, dust them with black pepper. Let them soak the pepper for a bit.
Fry the meat until nicely browned on butter, with about a tablespoon of oil added, so the butter wouldn't burn. Toss it into a big pot, pour water in so the meat would be covered, let it simmer.
Chop onions and bell peppers into similar sized bits. Finely chop the chili peppers, remove the seeds, it's not about the spiciness but the distinct flavour.
Dust the onions with salt, fry them until golden and sweet, rather than sharp and stinky, toss them to the meat, stir, cover the pot.
Dust bell peppers with salt, fry them until slightly browned, but not too much, so they'd be still crisp and juicy. Toss them to the pot.
Toss chopped chilis to the pot as well.
Peel tomatoes, cut out the seeds and toss them in the pot too, together with chopped or minced garlic. Add about a tablespoon of sweet paprika powder.
Cook it all together until the tomatoes turned into mush and thickened the sauce and your meat is tender.
Add water if nececairy.
Now, you can add basil and salt and pepper to taste. Maybe some powdered chili, if you really want. Don't overdo the spices.

I like serving it with fresh bread, potatoes or Fusilli pasta.
Red wine goes great with it, especially the more fragrant and dry kind. Like Italian or Spanish.

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 Post subject: Re: Share Your Recipes
Unread postPosted: Sat Nov 13, 2010 1:50 pm 
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Last edited by Teigan on Thu May 24, 2012 11:52 pm, edited 1 time in total.

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 Post subject: Re: Share Your Recipes
Unread postPosted: Sat Nov 13, 2010 1:54 pm 
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That's awesome, congratulations!
I tested your stew, it was very good, thanks for sharing it. No wonder your parents like it so.

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