Contest: Thanksgiving Feast (Winners Announced)

Discussion in 'Announcements' started by [GM]Ryu, Nov 21, 2018.

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  1. [GM]Ryu

    [GM]Ryu RedFox Games Staff Member

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    Thanksgiving Feast.png
    Thanksgiving is tomorrow! You know what that means? It’s time to feast on some delicious foods. We want to know some of your favorite Thanksgiving or holiday dishes.

    EVENT DURATION: November 21, 2018 – December 3, 2018.

    HOW TO ENTER:
    • Create a list of dishes 3-5 dishes you normally would have during a Thanksgiving feast or holiday celebrations.
    • Include images of the dishes, mouthwatering descriptions, ingredients, and how it’s prepared etc.
    Bonus Points:
    • Take a picture of your meal, along with a paper with your character name written on it.
    • Then post a picture of your meal on Facebook with a #12sky2classicefeast hashtag.
    • Make sure your picture is set to public so that we can see it.
    PRIZES:
    • Winners will receive 1000 RC + Thanksgiving Box (5)
    • All Participants will receive - Thanksgiving Box (1)
    RULES:
    • All entries must be submitted by the end duration date: December 3, 2018
    • All entries must be posted below this thread and prizes will go on the forum posting accounts.
    • Players can only enter the contest ONCE per account. We will be checking for duplicate accounts.
    • Prizes will also be given once per account entry.
    • Prizes cannot be changed (no substitutions) or transferred to a different account.
    • All contest decisions and winners are at the discretion of RedFox Games
    • All contest details are subject to change.
    • This thread is reserved for submission entries. Any other unrelated content will be removed.
    • Chosen winners will be announced and prizes will be delivered about a week after the event ends. Winners will be base on how many people submitted an entry.
    • Entries will be judge base on your detailed descriptions of the dishes and content. Make sure you describe the dishes as tasty as possible to a point that will make us crave.
    ================================
    Update: 12/5/2018
    We are glad to announce the winners of the “Thanksgiving Feast Events"! Congrats to all the winners! Prizes will be distributed by the end of today. Thank you to all the participants for getting us to crave some of your favorite dishes. Be sure to also check your inventory later for your Thanksgiving Box as well.

    Winners:
    @Enzokloster
    @kALjO
    @julitoaspacio

    Note:
    • In game prizes will be distributed to your Warehouse at the Gatekeeper NPC.
    • You will need to be logged out of game in order for us to send your reward.
    • Prizes will be distributed by the end of today: December 5, 2018.
     
    Last edited: Dec 5, 2018 at 5:16 PM
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  2. Silverbarrow

    Silverbarrow New Member

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    Thanks G.M very good
     
  3. DrunkDeviiL

    DrunkDeviiL New Member

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    1-. Tangerine cocktail: A delicious and refreshing sparkling tangerine cocktail prepared with tangerine juice, champagne or sparkling wine and orange liqueur.
    -Ingredients:

    •2 ounces Skyy vodka.
    •1 ounce freshly squeezed orange or tangerine juice.
    •3/4 ounce tangerine syrup.
    •1/2 ounce Aperol.
    •1/2 ounce freshly squeezed lime juice.
    •orange peel, for garnish (optional)

    2-. White sangria with citrus fruits: White sangria with moscato, prepared with a variety of citrus fruits, honey, orange liqueur and moscato or muscatel wine.
    -Ingredients:

    •1 large naval orange, sliced.
    •2 lemons, sliced.
    •2 limes, sliced.
    •1/4 cup fresh mint leaves.
    •1/2 cup citrus vodka.
    •2 tablespoons agave nectar.
    •2 bottles of dry white wine.

    3-. Shrimp Ceviche: An easy recipe for ceviche or shrimp ceviche prepared with prawns (shrimp), onion, lemon juice, and cilantro.
    -Ingredients:

    •1 pound shrimp, cooked.
    •1/2 cup fresh lime juice.
    •2 roma tomatoes, chopped.
    •1/4 cup red onion, diced.
    •1 jalapeno pepper, chopped.
    •1/4 cup cilantro, chopped.
    •3 avocados, chopped.

    4-. Avocados stuffed with crab: Avocados or stuffed avocados with crab, onion, sweet pepper, cucumber, radish, cilantro, lemon juice, and olive oil salad. They can also be prepared with shrimp filling.
    -Ingredients:

    •1 pound of cooked crab meat.
    •½ red onion, finely chopped.
    •½ red bell pepper, finely diced.
    •½ green bell pepper, finely diced.
    •½ cucumber, finely diced.
    •4 radishes, finely diced.
    •Juice of 2 limes.
    •2 tablespoons of olive oil.
    •2 tablespoons of finely chopped cilantro.
    •Salt and pepper to taste.

    5-. Pumpkin or pumpkin soup: Pumpkin or squash soup prepared with pumpkin, tomato, onion, garlic, cumin, chicken broth or vegetables, and served with cheese and chives
    -Ingredients:

    •2 tablespoons olive oil.
    •1 onion, finely chopped.
    •1 leek, white part only, finely sliced.
    •1 garlic clove, crushed.
    •1/2 teaspoon ground coriander.
    •1 teaspoon ground cumin.
    •1/2 teaspoon freshly grated nutmeg.
    •1kg peeled pumpkin, diced.
    •1 large potato, peeled, diced.
    •1L Massel chicken style liquid stock or vegetable liquid stock.
    •1/2 cup (125ml) thin cream.
     

    Attached Files:

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  4. Enzokloster

    Enzokloster New Member

    Joined:
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    1: Turkey
    Fresh whole turkey of 8 kilos, clean 445 grams of grain salt 115 grams of butter, melted 2 large onions, peeled and chopped 4 carrots, peeled and chopped
    4 sticks of celery, peeled and chopped 2 sprigs of fresh thyme 1 bay leaf 235 milliliters of dry white wine

    . Rub the turkey with the salt inside and out. Put it in a large pot and cover it with cold water. Place it inside the refrigerator and let it soak in the salt water for 12 hours or overnight.

    2. Preheat the oven to 175 ° C (350 ° F). Rinse the turkey very well and discard the brine.

    3. Coat the turkey with half the melted butter. Place it breast down on a rack inside a pavera or baking tray. Fill the turkey with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme and the bay leaf. Distribute the rest of the vegetables and thyme in the bottom of the pavera, around the turkey, and cover them with white wine.

    4. Bake uncovered for 3 1/2 to 4 hours, until the internal temperature of the thickest part of the thigh indicates 85 ° C (180 ° F). After the first 2 hours of cooking, turn the turkey carefully so that it is with the breast facing up. Wash it with the rest of the butter.

    5. Let the turkey sit for 30 minutes before cutting it.

    ------------------------------------------------------------------------------
    2: Cranberry sauce
    ½ cup of white sugar
    ½ cup of brown sugar
    2/3 cup of orange juice
    ¼ cup of water
    12 ounces of blueberries (cranberries)
    2 tablespoons of Grand Marnier (optional)

    preparation:
    5min
    Cooking: 10min
    Total Time: 15min
    Difficulty: Super easy
    Fall season
    Caloric level: Low
    Place of preparation: In the kitchen
    Country: United States


    Dissolve the sugar in the orange juice in a medium saucepan over medium heat
    Mix the cranberries and cook until they start to burst for about 10 minutes
    Optionally add the 2 tablespoons of Grand Marnier after cooking and stirring
    Remove from heat, then transfer to a bowl
    Allow to cool between 3 to 4 hours. The cranberry sauce will thicken when it cools
    -----------------------------------------------------------------------------
    3:Caramelized sweet potatoes
    Ingredients:
    2 units of sweet potatoes
    3 tablespoons of butter
    4 tablespoons of honey
    3 tablespoons of brown sugar
    1 unit of clove
    1 tablespoon ground cinnamon dessert
    The first step to make caramelized sweet potatoes is to gather all the ingredients.

    Recipe of Caramelized Sweet Potatoes - Step 1
    two
    Peel and cut the sweet potatoes into slices. Meanwhile, we put water to boil in a pot.

    Recipe of Caramelized Sweet Potatoes - Step 2
    3
    When the water boils, add the sweet potatoes and a clove. Let cook for 5 minutes.

    Recipe of Caramelized Sweet Potatoes - Step 3
    4
    Drain the sweet potatoes and place them in a baking dish greased with butter.

    Recipe of Caramelized Sweet Potatoes - Step 4
    5
    Incorporate cinnamon, melted butter, honey and brown sugar. Meanwhile, we put the oven in the grill option at maximum temperature.

    Recipe of Caramelized Sweet Potatoes - Step 5
    6
    We put the sweet potatoes in the oven until caramelicen, about 2 minutes. We can serve caramelized sweet potatoes with fresh figs or a scoop of vanilla ice cream. I hope you like it!
    -------------------------------------------------------------------------------
    4:Mashed Potatoes
    Ingredients
    4-8 potatoes to cook (use 1 medium potato / 2 small per person)
    Salt (1 teaspoon to cook the potatoes)
    50 ml unsalted butter (if you use butter with salt do not add more salt before trying it first!)
    75 ml of cream for cooking
    25 ml whole milk
    Salt and pepper to taste
    Instructions
    Peel the potatoes and, if they are large, cut them in half.
    In a large pot cover the potatoes with water.
    Let them boil for about 20 minutes - half an hour. They will be made when you can easily prick with a fork.
    Strain the potatoes and return them to the pot.
    In a small pan heat the cream, milk, and butter.
    Add the liquid to the potatoes and mash them with a Potato Masher (very common in the USA although here in Spain I have seen them in many "Chinese" stores)
    Add more milk and salt / pepper to taste.
    Do not crush too much or the mash will be like glue!
    -------------------------------------------------------------------------------
    5:Green bean casserole
    Preparation time | 45 min

    Difficulty Easy

    For 4 people

    Ingredients
    1 Figueras onion
    EVOO
    Salt
    White pepper
    a spoonful of sugar
    350 gr of green beans
    1 butifarrón
    1 slice of sobrasada (or to taste)
    Cheddar cheese to grate
    cornflakes
    fried onion

    How to make Green beans casserole 'my way'?
    While you put the onion to confit, that is, cut in julienne and at low temperature, without haste, that is very transparent, cook the beans in salted water until you find them at your point; I personally do not like them too much, so I leave them between 5 and 8 minutes. And then I pass them to a bowl with very cold water to cut the cooking and they are very green, I think this is called bleaching vegetables, but do not pay much attention to me, lest I am wrong.

    When we see that the onion is well preserved, we add salt and pepper and add a teaspoon of sugar (brown), and add the sliced ??butifarón and the sobrasada, now you understand why they are green beans casserole my way, right?

    We grease a baking dish and put the drained beans inside. Then cover them with the onion / butifarón / sobrasada mixture and place them in a preheated oven at 175º for 15 minutes.

    After the time, add the Cheddar cheese that you will have grated and gratin for another 5 minutes.

    Finally cover with some corn flakes and fried onions to give a crispy texture to your Green beans casserole.
    ----------------------------------------------------------------------------------------------------------------------------------------------------------------
    https://imgur.com/a/8VOeTrU
    https://imgur.com/a/8VOeTrU
    -----------------------------------------------------------
     

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  5. kalokot

    kalokot New Member

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    THNX for this nice event GM
    1.Lechon Baboy (Raosted Pig)
    Ingredients:
    20 kg. 1 whole pig rinse clean and empty inside

    20 bundles lemon grass, pounded

    1 bundle spring onions, pounded

    10 pcs. bay leaves

    1 kg. garlic, chopped

    1 kg. onion, chopped

    3 cups salt and pepper

    1 l young coconut juice (glaze)
    [​IMG]
    2.Lechon Manok (Roasted Chicken)
    Ingredients
    • 1 2 to 3 lbs. whole chicken
    Marinade
    • 4 thumbs ginger crushed
    • 5 cloves garlic crushed
    • 1 medium red onion sliced
    • 5 pieces dried bay leaves crumbled
    • 1 stalk lemongrass bottom part crushed
    • 1 teaspoon coarse sea salt
    • ¼ teaspoon ground black pepper
    • 1 ¾ cups 7-up
    Stuffing
    • 1 stalk crushed lemongrass tanglad
    • 2 bunches of green onions dahon ng sibuyas
    • [​IMG]
    3.Pork Sisig
    Ingredients
    • 1 lb. pig ears
    • 1 1/2 lb pork belly
    • 1 piece onion minced
    • 3 tablespoons soy sauce
    • 1/4 teaspoon ground black pepper
    • 1 knob ginger minced (optional)
    • 3 tablespoons chili flakes
    • 1/2 teaspoon garlic powder
    • 1 piece lemon or 3 to 5 pieces calamansi
    • ½ cup butter or margarine
    • ¼ lb chicken liver
    • 6 cups water
    • 3 tablespoons mayonnaise
    • 1/2 teaspoon salt
    • 1 piece egg (optional)
    • [​IMG]
    4.Sizzling Gambas
    Ingredients
    • 1 lb shrimp peeled and deveined
    • 2 tablespoons garlic minced
    • 1/4 cup lemon juice
    • 1/2 cup green chili sliced diagonally
    • 1 cup red bell pepper chopped
    • 1/4 cup cooking oil or olive oil
    • 1 medium-sized onion quartered
    • 2 tablespoons cooking rice wine
    • 1/4 cup tomato sauce
    • 2 tablespoons chili sauce
    • Salt and pepper to taste
    • [​IMG]
    5.Chicken Adobo
    INGREDIENTS:
    • 8 skinless chicken drumsticks, on the bone
    • 1/3 cup low sodium soy sauce (use gluten-free soy sauce for GF and coconut aminos for Paleo)
    • 1/3 cup apple cider vinegar
    • 1 small head of garlic, crushed
    • 6 ground peppercorns
    • 4 bay leaves
    • 1 jalapeño, chopped (optional)
    • [​IMG]
    IGN:LoKoMuKu
    lvl:g12
    Faction:Fujin
     

    Attached Files:

    Last edited: Nov 22, 2018
  6. AkiPancho

    AkiPancho New Member

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    Ign: Pangxie
    Faction: GrandTiger / Jinong
    Godlevel: G12




    1.Basque Braised Chicken With Peppers (Chicken Basquaise)

    Ingredients:

    • 3 tbsp. extra-virgin olive oil
    • 4 small fresh chorizo sausages
    • 4 skin-on, boneless chicken breasts (about 8 oz. each), halved crosswise
    • Kosher salt and freshly ground pepper
    • 6 sprigs thyme
    • 2 large garlic cloves, lightly crushed
    • 1 bay leaf
    • 1 yellow onion, halved and thinly sliced (2 cups)
    • 1 shallot, halved lengthwise and thinly sliced (1⁄3 cup)
    • 1 tomato, diced (3⁄4 cup)
    • 2 tbsp. tomato paste
    • 1 cup chicken stock
    • 1 1⁄2 cups dry white wine
    • 10 jarred piquillo peppers, drained and halved lengthwise
    • 12 boiled small new potatoes (1 1⁄2 lb.)
    • 1⁄4 cup green apple, finely diced, for garnish
    • 2 tbsp. chopped flat-leaf parsley, for garnish
    • 2 tsp. piment d'Espelette (ground Espelette pepper) or paprika
    2. STEAK DIANE
    Ingredients:



      • 4 beef ribeye steaks (1/2 inch thick and 8 ounces each)
      • 1/4 teaspoon pepper
      • 1/8 teaspoon salt
      • 4 tablespoons butter, divided
      • 1 green onion, finely chopped
      • 1/2 teaspoon ground mustard
      • 1 tablespoon lemon juice
      • 1-1/2 teaspoons Worcestershire sauce
      • 1 tablespoon minced fresh parsley
      • 1 tablespoon minced chives
    3.VEAL CHOPS WITH MORELS, WILTED LETTUCE, OYSTERS, AND GARLIC-PARMESAN SAUCE
    Ingredients:

    • 5 tbsp. olive oil
    • 4 oz. fresh morels, cleaned and trimmed
    • Kosher salt and freshly ground black pepper, to taste
    • 1⁄2 shallot, minced
    • 2 cups heavy cream
    • 1⁄3 cup vin jaune
    • 1⁄2 cup finely grated parmesan
    • 1⁄3 cup whole milk
    • 2 cloves garlic, grated
    • 4 (10-oz.) bone-in veal chops
    • 12 Kumamoto or other oysters, shucked
    • 2 tbsp. unsalted butter
    • 2 heads butter lettuce, cored, leaves torn into 2" pieces
    • 1 1⁄2 tbsp. fresh lemon juice
    • 1 1⁄2 tsp. minced chives
    4. Turkey in mole poblano
    Ingredients:

    12 dried ancho chiles
    12 dried guajillo chiles
    6 dried pasilla chiles
    5 tbsp. sesame seeds
    1 tsp. whole aniseed
    1 tsp. black peppercorns
    1⁄2 tsp. whole cloves
    1 tsp. dried thyme
    1⁄2 tsp. dried marjoram or oregano
    3 dried bay leaves, crumbled
    1 (1 1⁄2") stick cinnamon, broken into pieces
    2 cups canola oil
    7 1⁄4 cups chicken or turkey stock
    1⁄2 cup skin-on almonds
    1⁄2 cup raw shelled peanuts
    1⁄3 cup hulled pumpkin seeds
    1⁄3 cup raisins
    2 slices white bread
    2 stale corn tortillas
    10 cloves garlic
    1 medium onion, thinly sliced
    2 large tomatillos, husked, rinsed, and quartered
    1 large tomato, quartered
    1 (4–5-lb.) whole skin-on boneless turkey breast, split into halves
    Kosher salt, to taste
    1 cup finely chopped Mexican chocolate
    4 tbsp. sugar, plus more to taste
    Tortillas and cilantro sprigs, for serving

    5.
    Freekeh salad with fennel and chiles
    Ingredients:

    For the salad:

    1 1⁄2 cups freekeh, rinsed and drained
    2 cups diced fennel
    20 cherry tomatoes, halved
    1 cup diced red onion
    1⁄2 (2¾ oz.) pitted, chopped black or green olives
    1⁄4-1⁄2 cups seeded, diced jalapeño
    1⁄2 cup cilantro leaves, finely chopped
    3 tbsp. fresh dill, finely chopped
    3 tbsp. flat-leaf parsley leaves, finely chopped
    1 tbsp. ground cumin

    For the dressing:

    1⁄4 cup plus 2 Tbsp. extra-virgin olive oil
    1⁄4 cup fresh lemon juice
    2 medium garlic cloves, minced
    1 tsp. kosher salt
     

    Attached Files:

    Last edited: Nov 21, 2018
  7. julitoaspacio

    julitoaspacio New Member

    Joined:
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    1. SUPER SIMPLE SCALLOPED POTATOES
    I’ve made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean.

    Ingredients:

    • 3 cups heavy whipping cream
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon pepper
    • 1 teaspoon minced fresh thyme, optional
    • 3 pounds russet potatoes, thinly sliced (about 10 cups)
    • [​IMG]
    2. SOUR CREAM AND CHIVES MASHED POTATOES
    This recipe is a family favorite that always stirs up good memories and moments.

    Ingredients:

    • 5 pounds red potatoes (about 20 medium), peeled and quartered
    • 1 carton (8 ounces) spreadable chive and onion cream cheese
    • 1 cup (8 ounces) sour cream
    • 1/2 cup butter, softened
    • 3/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 cups shredded cheddar cheese
    • [​IMG]
    3. CITRUS RAINBOW CARROTS
    I grow lots of carrots and I’m always experimenting with ways to serve them.

    Ingredients:
    • 2 pounds medium rainbow or regular carrots, diagonally sliced
    • 3 tablespoons butter
    • 2 tablespoons sugar
    • 1-1/2 teaspoons grated orange zest
    • 2 tablespoons orange juice
    • 3/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/8 teaspoon ground cloves
    • [​IMG]
    4. BROWN SUGAR SWEET POTATOES WITH APPLES
    This foolproof winner is easy to prepare and makes a beautiful alternative to traditional sweet potatoes. To save time, make it ahead, allow it to cool, and refrigerate up to two days.

    Ingredients:

    • 5 pounds sweet potatoes (about 10 medium)
    • 3 medium Granny Smith apples, peeled and cut into 1-inch slices
    • 3/4 cup butter, cubed
    • 1 cup packed brown sugar
    • 2 teaspoons pumpkin pie spice
    • [​IMG]
    5. BROWN SUGAR-GLAZED BABY CARROTS
    When things get hectic, these delicious glazed carrots are my “rescue me” side dish because they cook while I’m preparing other parts of the meal. Plus, they’re made in the slow cooker so the oven is free for other things.

    Ingredients:

    • 5 pounds sweet potatoes (about 10 medium)
    • 3 medium Granny Smith apples, peeled and cut into 1-inch slices
    • 3/4 cup butter, cubed
    • 1 cup packed brown sugar
    • 2 teaspoons pumpkin pie spice
    • [​IMG]
     
    Last edited: Nov 21, 2018
  8. PapaDoug

    PapaDoug New Member

    Joined:
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    Dynamite Lumpia
    1. With a small knife, make a slit across the length of one side of each chili peppers from the stem down to the tip. ...
    2. In a bowl, combine ground pork, garlic, green onions, salt and pepper to taste. ...
    3. Separate lumpia wrappers and lay on a flat work surface. ...
    4. In a pan over medium heat, heat about 2 inches deep of oil.
    Steak Fajita Bowls with Garlic lime Rice
    Ingredients: 1 tablespoon butter.
    1 1/2 cups parboiled rice (see notes)
    2 teaspoons minced garlic.
    2 3/4 cup WARM low sodium chicken broth.
    1 pinch salt (optional) 3 tablespoons lime juice.
    1/4 cup chopped cilantro (optional)

    Thai Butternut Squash Red Curry
    1. In a pan, bring 50ml of coconut milk to a boil over a medium heat. Peel the butternut squash & chopped into chunks. Set aside until later.
    2. Add the curry paste and cook until the red oil splits and rises to the surface. Then add the chopped butternut and the remaining coconut milk. Simmer until tender.
    3. Season with fish sauce and palm sugar to create a slightly salty but well-balanced taste.
    4. When it boils again, add the Kaffir lime leaves and chillies. Turn off the heat and add the sweet basil leaves.
    5. Ladle into a serving bowl and garnish with more fresh chillies and coriander, if preferred. Serve with steamed jasmine rice.
    Simple Asian Grilled Chicken


    INGREDIENTS:
    • 1 1/4 – 1 1/2 pounds lean boneless skinless chicken breasts
    • 2 cloves garlic, minced
    • 1-2 tablespoons sriracha (or sambal oelek or gochujang)
    • 1 1/2 tablespoons honey
    • 2 tablespoons light soy sauce
    • 2 tablespoons rice vinegar
    • 2 tablespoons mayonnaise
    • 1/2 teaspoon salt + 1/4 teaspoon black pepper
    • 1/2 teaspoon ground ginger
    KOREAN BEEF KABOBS:
    • 3 tablespoons soy sauce (see note)
    • 3 tablespoons light brown sugar.
    • 1 tablespoon sesame oil.
    • 1 1/2 pounds sirloin steak cut into 1- 1 1/2 inch cubes.
    • 2 scallions, cut into large pieces.
    • 2 bell peppers, cut into 1 1/2 inch cubes.
    • 1 medium onion, cut into 1 1/2 inch cubes.
    • 1 1/2 cups pineapples, cut into 1 1/2 inch cubes.
     

    Attached Files:

  9. xXBNYXx

    xXBNYXx New Member

    Joined:
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    1.Crispy Pata
    Ingredients
    • 1 whole pig’s leg pata; about 3 to 4 lbs, cleaned
    • 6 pieces dried bay leaves
    • 2 tablespoons whole peppercorn
    • 4 to 6 pieces star anise optional
    • 6 teaspoons salt
    • 2 teaspoons ground black pepper
    • 2 to 3 teaspoons garlic powder
    • 12 to 15 cups water
    • 8 to 12 cups cooking oil
    [​IMG]

    2.Pork BBQ
    Ingredients
    • 2.5 lbs pork shoulder ****
    • Bamboo skewers
    • 1 head garlic minced
    • ¼ cup lemon or calamansi juice
    • 1/2 cup soy sauce
    • 1/3 cup brown sugar
    • ½ cup ketchup
    • 1 can (355ml) 7-up or ginger ale
    [​IMG]

    3.Bicol Express
    Ingredients
    • 2 tbsp oil, divided
    • 3 cloves garlic, minced
    • 1 onion ,diced
    • 1 tomato ,diced
    • 2 lbs pork belly, pork shoulder or pork roast, cut into bite-sized pieces
    • 1 can (400 mL) coconut milk
    • 6 green or red Thai chillies, minced
    • 1 tbsp sauteed shrimp paste (can substitute with fish sauce or soy sauce)
    [​IMG]
    4.Puto Bumbong
    Ingredients:

    • 1 Pack (400 grams) glutinous rice flour
    • 2 Packs (115 grams) purple yam powder
    • 2 1/2 Cups of water
    • Brown sugar or mascuvado (raw sugar)
    • Banana leaves
    • Grated coconut
    [​IMG]

    5.Chicken Afritada
    Ingredients
    • 2 lbs chicken cut into serving pieces
    • 1 large potato quartered
    • 1 large carrot sliced
    • 1 large bell pepper sliced
    • 1 cup green peas
    • 8 ounces tomato sauce
    • 4 cloves garlic minced
    • 4 pieces hotdogs sliced
    • 1 medium onion diced
    • 1 1/4 cups chicken broth or stock
    • 2 pieces dried bay leaves
    • 1 teaspoon granulated white sugar
    • 4 tablespoons cooking oil
    • Salt and ground black pepper to taste
    [​IMG]


     
  10. zeteki

    zeteki Member

    Joined:
    Nov 25, 2017
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    Salted Dried Fish

    Procedure

    1. Fry the tuyo in vegetable oil until almost all of the moisture has evaporated, about 6-8 minutes. Set aside to cool completely.
    2. Heat the oil over low heat with the garlic, bay leaf, and chili. ...
    3. Clean the tuyo by removing the head first. ...
    4. Pour over the oil mixture.
     

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  11. mikayla9095

    mikayla9095 New Member

    Joined:
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    1. PORCINI MAC AND CHEESE:
    This recipe was inspired by a mushroom mac and cheese I had at a local restaurant.

    Ingredients:

    • 1 package (1 ounce) dried porcini mushrooms
    • 1 cup boiling water
    • 1 package (16 ounces) small pasta shells
    • 6 tablespoons butter, cubed
    • 1 cup chopped baby portobello mushrooms
    • 1 shallot, finely chopped
    • 1 garlic clove, minced
    • 3 tablespoons all-purpose flour
    • 2-1/2 cups 2% milk
    • 1/2 cup pumpkin or amber ale
    • 2 cups shredded sharp white cheddar cheese
    • 1 cup shredded fontina cheese
    • 1 teaspoon salt
    • 1 cup soft bread crumbs
    • [​IMG]

    2. Cornbread Dressing for a Crowd

    Ingredients:
    • 2 cups water
    • 2 large onions, chopped
    • 1-1/2 cups chopped celery
    • 1-1/2 cups minced fresh parsley
    • 1 cup butter, cubed
    • 1 teaspoon ground nutmeg
    • 2 loaves (1-1/2 pounds each) bread, toasted and cubed
    • 12 cups cubed cornbread, toasted
    • 10 large eggs, lightly beaten
    • 10 hard-boiled large eggs, chopped
    • 5 cups cubed cooked chicken
    • 2 cans (14-1/2 ounces each) chicken broth
    • [​IMG]

    3. Green Beans with Almond Butter

    Ingredients:

    • 1-1/2 pounds fresh green beans, trimmed
    • 3 tablespoons butter, softened
    • 2 teaspoons lemon juice
    • 1/2 teaspoon grated lemon peel
    • 1/4 teaspoon salt
    • 1/8 teaspoon garlic powder
    • Dash pepper
    • 1/4 cup slivered almonds, toasted and finely chopped
    • [​IMG]
     
  12. MacyRetriever

    MacyRetriever New Member

    Joined:
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    [​IMG]
    Braised Pork with Pearl Onions and Grapes


    Preparation time: 30 minutes Cooking time: 45 miniutes


    Ingredients:

    • One 2-pound boneless rib-end pork loin roast
    • Salt and freshly ground pepper
    • 5 tablespoons unsalted butter, 2 tablespoons softened
    • 1/2 cup dry white wine
    • 2 cups low-sodium chicken broth
    • 2 garlic cloves, thinly sliced
    • 1 bay leaf
    • 1 thyme sprig plus 1 teaspoon chopped thyme
    • 1/2 small yellow onion, coarsely chopped
    • 3/4-pound pearl onions
    • 2 tablespoons all-purpose flour
    • 1/2 pound red and green grapes

    Procedures:

    Step 1
    Season the pork with salt and pepper. In a small enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the pork and brown well over moderately high heat, 10 minutes; transfer to a plate. Pour off the fat from the casserole. Add the wine and boil over high heat, scraping up the browned bits, until reduced by half, 3 minutes. Add the broth and bring to a boil. Add the garlic, bay leaf, thyme sprig, yellow onion and the pork. Cover and simmer over very low heat, turning once, until an instant-read thermometer inserted in the center registers 160°, about 1 hour.

    Step 2
    Meanwhile, in a medium saucepan of water, boil the pearl onions until almost tender, 5 minutes; drain and peel. In a bowl, blend the 2 tablespoons of softened butter with the flour to form a paste.

    Step 3
    Transfer the pork to a plate. Strain the cooking liquid and return to the casserole; boil until reduced to 2 cups, 4 minutes. Whisk 1/2 cup of the cooking liquid into the flour paste until smooth, then whisk the mixture into the cooking liquid. Simmer over moderately high heat, whisking, until thickened. Simmer over low heat, stirring, until no floury taste remains, 5 minutes. Stir in the chopped thyme and season with salt and pepper. Return the pork and its juices to the casserole and add the pearl onions. Cover and bring just to a simmer, turning the pork a few times in the sauce to heat it up.

    Step 4
    In a skillet, melt the remaining 1 tablespoon of butter. Add the grapes and cook over moderately high heat, shaking the skillet, until the skins start to burst. Thickly slice the pork and transfer to plates. Spoon the sauce, pearl onions and grapes on top; serve.

    [​IMG]

    [​IMG]
    Chocolate Souffle
    Preparation time: 30 minutes Cooking time: 50 miniutes

    Ingredients:
    • Unsalted butter
    • 8 ounces semisweet chocolate
    • 3 large egg yolks, lightly beaten, plus 4 large egg whites
    • ¼ cup sugar, plus more for baking dish
    • 1 tsp pure vanilla extract
    • ¼ tsp cream of tartar

    Procedures:
    1. Preheat oven to 350 degrees. Lightly butter a 1 ½ quart tall sided dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking dish.
    2. In a large heatproof bowl set over a pot of simmering water, combined chocolate, vanilla, and a ¼ cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from the hear and let cool to room temperature, 20 minutes.
    3. Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
    4. In a large bowl, using an electric mixer, beat eh whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form about 5 minutes (do not overbeat)
    5. In two additions, fold egg-white into souffle base. With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift base until just combined.
    6. Transfer mixture to dish, taking care not to get the batter on top edge of dish; smooth top. Bake souffle until puffed and set 30 to 35 minutes (do not open oven during first 25 minutes of baking) serve immediately.

    [​IMG]

    [​IMG]
    Coquilles St Jacques a La Parisienne
    Preparation time: 20 minutes Cooking time: 3 minutes

    Ingredients:
    • 1-1/2 cups dry white wine
    • 3 TBS minced shallots
    • 1 bay leaf
    • 1 parsley sprig
    • 1/2 tsp salt
    • Pinch pepper
    • 1-1/2 lbs. bay scallops, washed
    • 1/2 lb. mushrooms, wiped clean and minced
    • 1-1/2 cups water (about)

    SAUCE:

    • 4 TBS butter or margarine
    • 5 TBS. flour
    • 3/4 cup reduced scallops' cooking liquid
    • 2/3 cups heavy cream
    • 2 egg yolks, lightly beaten
    • 2 tsp lemon juice
    • 1/4 tsp salt
    • Pinch white pepper

    TOPPING:
    • 1-1/4 cups soft white bread crumbs
    • 1/3 cup finely grated Gruyere cheese
    • 1/4 cup melted butter or margarine

    Procedures:
    Simmer wine, shallots, bay leaf, parsley, salt and pepper, uncovered, 5 minutes in a large enamel or stainless-steel saucepan. Add scallops, mushrooms, and enough water to cover, and simmer, covered, 3-4 minutes until scallops turn milky white. Drain, reserving cooking liquid. Set scallops and mushrooms aside to cool, return liquid, bay leaf and parsley to saucepan and boil rapidly uncovered until reduced to 3/4 cup. Meanwhile, slice scallops across the grain 1/8" thick. For the sauce, melt butter in a small saucepan and blend in flour. Strain reduced cooking liquid and add along with cream. Heat, stirring constantly, until thickened and smooth. Spoon a little hot sauce into yolks, then return to pan; set over lowest heat and cook and stir 1 minute; do not allow to boil. Mix in lemon juice, salt and pepper. Pour over scallops and mushrooms and toss to mix. Spoon into 6 to 8 well-buttered very large scallop shells or into individual au gratin dishes; mix topping and sprinkle evenly over each. Set coquilles on a large baking sheet and let warm 5-6 minutes, then move up and broil 5" from heat 3-4 minutes until bubbly and browned.


    [​IMG]

    [​IMG]
    Cream of Cauliflower
    Preparation time: 30 minutes Cooking time: 45 minutes

    Ingredients:
    • 8 ounces fresh mushrooms
    • 2 tablespoon onions, chopped
    • 1-2 garlic clove, minced
    • 2 tablespoon butter
    • 1-3 tablespoon flour (separated)
    • 2 cups chicken broth
    • 1 cup light cream or 1 cup evaporated milk
    • Salt
    • Pepper
    • Thyme

    Procedures:
    1. cut the mushrooms into slices
    2. melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
    3. Blend in 2 T. flour and stir.
    4. Add in chicken broth and heat until slightly thickened while stirring frequently.
    5. Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.


    [​IMG]

    [​IMG]
    Salad Niçoise
    Preparation time: 25 minutes

    Ingredients:
    • 450g/1lp fresh tuna
    • 8 potatoes
    • 4 plum tomato
    • 4oz extra fine French beans
    • 1 red onion
    • 4 eggs, cooked for 6 minutes
    • 6 anchovy fillets
    • 16 pitted black olives in brine
    • 8 basil leaves, ripped
    • 7tbsp extra virgin olive oil
    • 3 tbsp aged red wine vinegar
    • 2 tbsp freshly chopped parsley
    • 2 tbsp freshly snipped chives
    • 2 garlic cloves
    • 1 tsp salt
    • 1 tsp ground black pepper

    Procedures:
    1. To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper.
    2. Place the tuna in a shallow dish and pour over half of the dressing. Cover and chili for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time.
    3. Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tune from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish.
    4. Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves.


    [​IMG]
     
    Last edited: Nov 24, 2018
  13. angel125

    angel125 New Member

    Joined:
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    1 Farro-and-Acorn Squash Salad


    Ingredients:
    2
    large acorn squash (about 1 1/2 pounds each), halved, seeded, and sliced 3/4-inch-thick

    1 tbsp.
    fresh thyme leaves

    4 tbsp.
    olive oil, divided

    Kosher salt and freshly ground black pepper

    1 1/2 c.
    farro

    3 tbsp.
    red wine vinegar

    2
    shallots, thinly sliced

    3 oz.
    blue cheese, crumbled (about 1/2 cup)

    1/4 c.
    toasted hazelnuts, chopped

    1/4 c.
    pomegranate seeds


    DIRECTIONS

    1. Preheat oven to 425°F. Toss together squash, thyme, and 2 tablespoons oil on two large rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 18 to 22 minutes. Transfer squash to a cutting board and roughly chop.
    2. Meanwhile, cook farro according to the package directions. Combine vinegar and shallots in a bowl. Season with salt and pepper. Let sit, stirring occasionally, 15 to 20 minutes.
    3. Add remaining 2 tablespoons oil to shallot mixture and stir to combine. Fold in farro, squash, blue cheese, hazelnuts, and pomegranate seeds.



    2 Marinated Mushroom-and-Charred Broccolini Salad


    Ingredients:
    1 tbsp.
    lemon zest

    1/4 c.
    lemon juice

    4 tbsp.
    olive oil, divided

    1
    small bulb fennel, cored and thinly sliced

    1
    (8-ounce) package mushrooms, thinly sliced

    Kosher salt and freshly ground black pepper

    1 lb.
    Broccolini, stems trimmed and large pieces halved lengthwise

    Red pepper flakes and flaked salt, for serving


    DIRECTIONS

    1. Heat grill to medium-high heat. Combine lemon juice and 2 tablespoons oil in a bowl. Add fennel and mushrooms and toss to combine. Season with salt and pepper. Let sit, tossing occasionally, at least 10 minutes and up to 1 hour.
    2. Toss Broccolini with 1 tablespoon oil. Season with salt and pepper. Grill, turning occasionally, until charred and just tender, 4 to 5 minutes. Add to fennel mixture and toss to combine.
    3. Drizzle salad with remaining tablespoon oil and sprinkle with lemon zest, red pepper, and flaked salt before serving.


    thanksgiving-side-dishes-salad-1541195981.jpg 2

    hello.jpg 1


    3 Spinach Gratin


    Ingredients:
    1. Before starting, set the frozen spinach out to thaw (or let it thaw in the refrigerator)
    2. Start by making the bread crumb topping (as instructed below) and set aside
    3. Squeeze all water out of the thawed spinach
    4. Melt butter in a large skillet, add onions, and cook 8-10 minutes
    5. Sprinkle flour & nutmeg over onions and cook 2 more minutes
    6. Reduce heat, add milk & cream, and stir continuously to thicken the mixture
    7. Stir in the spinach
    8. Add Parmesan, salt & pepper, & red pepper flakes, and mix
    9. Transfer the creamed spinach mixture to the baking dish, and top with bread crumbs & remaining cheese
    10. Baked spinach gratin for 20 minutes at 425°F
    thanksgiving-side-dishes-spinach-1541196068.jpg 3



    4 Loaded Scalloped Potatoes

    Ingredients:
    • 4 tbsp butter unsalted
    • 3 cloves garlic minced
    • 4 tbsp all-purpose flour
    • 2 cups chicken broth low sodium
    • 2 cups heavy cream
    • 1/2 tsp salt or to taste
    • 1/2 tsp pepper or to taste
    • 1/8 tsp nutmeg ground
    • 3 lbs potatoes sliced 1/8 inch thin, I used Yukon gold
    • 4 cups cheddar cheese shredded
    • 12 slices bacon fried and crumbled
    • 2 tbsp chives chopped
    thanksgiving-side-dishes-potatoes-1541196139.jpg 4


    5 Lemony Fried Brussels Sprouts


    Ingredients:
    • 2 tablespoons extra-virgin olive oil
    • ¾ pound Brussels sprouts, trimmed and halved
    • 4 garlic cloves, minced or grated
    • Zest of 1 lemon
    • ⅔ cup full-fat goat’s milk
    • 2 ounces goat cheese
    • 1 teaspoon Dijon mustard
    • 1 tablespoon fresh lemon juice
    • Pinch of crushed red pepper flakes
    • ¼ cup chopped fresh basil, plus more for garnish
    • ⅓ cup grated Parmesan cheese
    • ⅓ cup raw almonds, coarsely chopped
    • Flaky sea salt and freshly ground black pepper
    asdasdasdasdasd.jpg 5

    IGN:Jhen16
    Fanction:Guan
     
  14. Silverbarrow

    Silverbarrow New Member

    Joined:
    Sep 21, 2018
    Messages:
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    Ingredients of Baked Turkey:
    1 Hindi

    1 tea glass of olive oil

    1 tablespoon thyme

    1 tbsp sage

    1 tablespoon reyhan

    1 teaspoon black pepper

    1 teaspoon garlic powder

    1 celery stalk

    1 onion

    1 bowl of parsley

    2 pieces of corn bread divided into small pieces

    The kidneys of the Hindus, neck, tongue is separated.

    Hindi, lubricated with oil

    All spices are covered with a capdapan and spread all over the turkey.

    Celery stalk is finely cut, cut into pasture and placed in the turkey with corn bread.

    An Indian nylon roamed the torda.

    Cut a few holes with the fork into the bag and cook for at least 4.5 hours until 175 degrees is cooked like pomegranate.

    Potato Kaserol Recipe:
    9 medium potatoes

    3/4 cup milk

    1/2 cup cream

    1/2 cup of margarine or butter

    1 coffee spoon of salt

    1 flick black pepper

    2 sap green onions

    Potatoes are boiled, peeled and small chopped.

    The green onions are finely chopped and added to the potatoes.

    On the other hand milk, cream, margarine, salt and pepper are oiled in a container, high or later.

    Poured on the potatoes and poured

    The tray is lubricated and the mashed potato is poured.

    Spread a lot of mozzarella cheese on the grater and cook in the oven over 175 C until golden brown.
    Beans Kaserol Recipe:
    1 kilo of green beans

    Creamy sauce with 2 cap mushrooms

    Fried Onion Rings

    3 cups of milk, 3-4 tablespoons of flour, 1 tablespoon oil and boiled mushrooms cooked in a dense consistency of the sauce is prepared or 1 pack of mushroom soup half of the water is opened and this sauce is made.

    Boiled beans are poured into the tray and the milky-mushroom sauce is added.

    Baked in the oven at 175 C for 20-25 minutes.

    Spread over the last five minutes and cooked for another five minutes. It is served together when it is hot.
    Broccoli and Cauliflower Species Recipe:
    250 grams of cauliflower

    250 grams of broccoli

    1 coarse onion

    1 coffee spoon garlic powder

    1 teacup of oil

    Broccoli and cauliflower are washed, chopped.

    Onions are cut into crescent and roasted in oil.

    Cauliflower, broccoli and garlic are added to the oil, salt is added, cooked over low heat.

    When the cauliflower and broccoli soften, the fire is quenched and served cold.

    Sweet Potato Puree Recipe:
    4 sweet potatoes

    2 YK butter

    1 TK salt

    1 Black pepper

    Boil the potatoes.

    Sprinkle with butter, salt and pepper.
     

    Attached Files:

    kadirsez95 likes this.
  15. Silverbarrow

    Silverbarrow New Member

    Joined:
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    Charecter Name :ChoqSeKeR
     
  16. kadirsez95

    kadirsez95 New Member

    Joined:
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    TURKEY

    İNGREDİENTS
    · Turkey
    • · 1 teacup of olive oil
    • · 1 tbsp thyme
    • · 1 tbsp sage
    • · 1 tbsp sweet basil
    • · 1 tsp black pepper
    • · 1 tsp garlic powder
    • · 1 celery stalk
    • · 1 onion
    • · 1 bunch of parsley
    • · 2 cups small bread
    PREPARATİON

    Firstly Turkey lubricated with oil,All the spices which mixed in a bowl are put to all over the turkey.Fine-cut Celery stalk,chopped onion and small breads placed into turkey.Turkey put into a baking bag,cut a few holes with the fork into the bag and cook at 175 degrees for at least 5 hours until look like pomegranate.

    POTATO KASEROL

    İNGREDİENTS
    • · 9 medium size potatoes
    • · 3/4 cup milk
    • · 1/2 cup cream
    • · 1/2 cup of margarine or butter
    • · 1 tsp salt
    • · 1 tsp black pepper
    • · 2 scallion
    PREPARATİON

    Potatoes are boiled, peeled and small chopped.The fine-cut scallions added to the potatoes.On the other side, milk, cream, margarine, salt and pepper are mixed continuously in a container at high temperature until the margarine melted. The mixture is poured onto the potatoes. and mix thoroughly with the mixer until it is soft and smooth. The tray is oiled and potatoes are laid. Sprinkle with plenty of mozzarella cheese on the grill and cook in the oven at 350 F (175 C) until Brown.

    BEANS KASEROL

    İNGREDİENTS
    • · 1 kilo of green beans
    • · 2 cups cream of mushroom soup
    • · EXTRA- fried onion rings
    PREPARATİON

    Boiled beans are textured on the tray and added to the cream of mushroom soup. The mixture is cooked in the oven at 350 F (175 C) for 20-25 min. Sprinkle on the sneak rings in the last five minutes and cook five more minutes.Serve cold.

    BROCCOLİ AND CAULİFLOWER WİTH OLİVE OİL

    İNGREDİENTS
    • · 250 grams of cauliflower
    • · 250 grams of broccoli
    • · 1 onion
    • · 1 tsp garlic powder
    • · 1 teacup of olive oil
    PREPARATİON

    Broccoli and cauliflower are washed, chopped. Onions are cut into crescent shape and roasted in oil.Cauliflower, broccoli, garlic and salt are added to the olive oil and cooked in a low heat. When the cauliflower and broccoli are softened, the heat is discontinued and served while cold.

    PUMPKİN PAY

    İNGREDİENTS
    • · 2/3 cup + 2 tbsp shortening
    • · 2 cup flour
    • · ½ tsp salt
    • · 4-6 tbsp cold water
    FİLLİNG

    · A box of pumpkin puree

    PREPARATİON

    Preheat the oven to 425 F. Mix flour, salt, shortening(crush with fork than add) and cold water In a dry bowl. Place the dough to lubricated 9 inch mold. Fill the pumpkin pita over the dough and bake at the oven until the edges turn Brown.

    IGN : RestInPeace
    Clan : Tiger
     

    Attached Files:

  17. melodical97

    melodical97 New Member

    Joined:
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    1 Farro-and-Acorn Squash Salad


    Ingredients:
    2
    large acorn squash (about 1 1/2 pounds each), halved, seeded, and sliced 3/4-inch-thick

    1 tbsp.
    fresh thyme leaves

    4 tbsp.
    olive oil, divided

    Kosher salt and freshly ground black pepper

    1 1/2 c.
    farro

    3 tbsp.
    red wine vinegar

    2
    shallots, thinly sliced

    3 oz.
    blue cheese, crumbled (about 1/2 cup)

    1/4 c.
    toasted hazelnuts, chopped

    1/4 c.
    pomegranate seeds


    DIRECTIONS

    1. Preheat oven to 425°F. Toss together squash, thyme, and 2 tablespoons oil on two large rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 18 to 22 minutes. Transfer squash to a cutting board and roughly chop.
    2. Meanwhile, cook farro according to the package directions. Combine vinegar and shallots in a bowl. Season with salt and pepper. Let sit, stirring occasionally, 15 to 20 minutes.
    3. Add remaining 2 tablespoons oil to shallot mixture and stir to combine. Fold in farro, squash, blue cheese, hazelnuts, and pomegranate seeds.
    BROCCOLİ AND CAULİFLOWER WİTH OLİVE OİL

    İNGREDİENTS
    • · 250 grams of cauliflower
    • · 250 grams of broccoli
    • · 1 onion
    • · 1 tsp garlic powder
    • · 1 teacup of olive oil
    PREPARATİON

    Broccoli and cauliflower are washed, chopped.Onions are cut into crescent shape and roasted in oil.Cauliflower, broccoli, garlic and salt are added to the olive oil and cooked in a low heat.When the cauliflower and broccoli are softened, the heat is discontinued and served while cold.

    Creamy sauce with 2 cap mushrooms

    Fried Onion Rings

    3 cups of milk, 3-4 tablespoons of flour, 1 tablespoon oil and boiled mushrooms cooked in a dense consistency of the sauce is prepared or 1 pack of mushroom soup half of the water is opened and this sauce is made.

    Boiled beans are poured into the tray and the milky-mushroom sauce is added.

    Baked in the oven at 175 C for 20-25 minutes.

    Spread over the last five minutes and cooked for another five minutes. It is served together when it is hot.
    Broccoli and Cauliflower Species Recipe:
    250 grams of cauliflower

    250 grams of broccoli

    1 coarse onion

    1 coffee spoon garlic powder

    1 teacup of oil

    Broccoli and cauliflower are washed, chopped.

    Onions are cut into crescent and roasted in oil.

    Cauliflower, broccoli and garlic are added to the oil, salt is added, cooked over low heat.

    When the cauliflower and broccoli soften, the fire is quenched and served cold.

    Coquilles St Jacques a La Parisienne
    Preparation time: 20 minutes Cooking time: 3 minutes

    Ingredients:
    • 1-1/2 cups dry white wine
    • 3 TBS minced shallots
    • 1 bay leaf
    • 1 parsley sprig
    • 1/2 tsp salt
    • Pinch pepper
    • 1-1/2 lbs. bay scallops, washed
    • 1/2 lb. mushrooms, wiped clean and minced
    • 1-1/2 cups water (about)

    SAUCE:

    • 4 TBS butter or margarine
    • 5 TBS. flour
    • 3/4 cup reduced scallops' cooking liquid
    • 2/3 cups heavy cream
    • 2 egg yolks, lightly beaten
    • 2 tsp lemon juice
    • 1/4 tsp salt
    • Pinch white pepper

    TOPPING:
    • 1-1/4 cups soft white bread crumbs
    • 1/3 cup finely grated Gruyere cheese
    • 1/4 cup melted butter or margarine

    Procedures:
    Simmer wine, shallots, bay leaf, parsley, salt and pepper, uncovered, 5 minutes in a large enamel or stainless-steel saucepan. Add scallops, mushrooms, and enough water to cover, and simmer, covered, 3-4 minutes until scallops turn milky white. Drain, reserving cooking liquid. Set scallops and mushrooms aside to cool, return liquid, bay leaf and parsley to saucepan and boil rapidly uncovered until reduced to 3/4 cup. Meanwhile, slice scallops across the grain 1/8" thick. For the sauce, melt butter in a small saucepan and blend in flour. Strain reduced cooking liquid and add along with cream. Heat, stirring constantly, until thickened and smooth. Spoon a little hot sauce into yolks, then return to pan; set over lowest heat and cook and stir 1 minute; do not allow to boil. Mix in lemon juice, salt and pepper. Pour over scallops and mushrooms and toss to mix. Spoon into 6 to 8 well-buttered very large scallop shells or into individual au gratin dishes; mix topping and sprinkle evenly over each. Set coquilles on a large baking sheet and let warm 5-6 minutes, then move up and broil 5" from heat 3-4 minutes until bubbly and browned.


    AEROFOX
    FUJIN FACTION
     

    Attached Files:

  18. servan01

    servan01 New Member

    Joined:
    Sep 26, 2017
    Messages:
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    Likes Received:
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    PERFECT ROAST TURKEY


    INGREDİENTS:
    1. · 1/4 pound (1 stick) unsalted butter
    2. · 1 lemon, zested and juiced
    3. · 1 teaspoon chopped fresh thyme leaves
    4. · 1 fresh turkey (10 to 12 pounds)
    5. · Kosher salt
    6. · Freshly ground black pepper
    7. · 1 large bunch fresh thyme
    8. · 1 whole lemon, halved
    9. · 1 Spanish onion, quartered
    10. · 1 head garlic, halved crosswise
    DİRECTİONS :

    1. Preheat the oven to 350 degrees F.
    2. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
    3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
    4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
    5. Slice the turkey and serve.


    MASHED POTATOES

    INGREDİENTS:

    1. · 4 pounds golden creamer potatoes, peeled and cut into quarters
    2. · 1 bay leaf
    3. · Kosher salt and freshly ground black pepper
    4. · 2 cups heavy cream
    5. · 3 tablespoons unsalted butter
    6. · 2 tablespoons chopped chives
    DİRECTİONS:

    Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

    GREEN BEAN CASSEROLE

    INGREDİENTS :

    1. · 2 pounds fresh green beans, ends cut off
    2. · Salt
    3. · 4 slices bacon, cut into 1/4-inch pieces
    4. · 3 cloves garlic, minced
    5. · 1 red bell pepper, diced
    6. · 1/2 whole large onion, chopped
    7. · 4 tablespoons (1/2 stick) butter
    8. · 4 tablespoons all-purpose flour
    9. · 2 1/2 cups whole milk, plus extra for thinning if needed
    10. · 1/2 cup half-and-half
    11. · Freshly ground black pepper
    12. · 1/8 teaspoon cayenne pepper
    13. · 1 cup grated sharp Cheddar
    14. · 1 cup panko breadcrumbs
    DİRECTİONS:

    Preheat the oven to 350 degrees F.
    Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside.


    Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.

    In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.

    Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.

    PERFECT PİE CRUST

    INGREDİENTS :

    1. · 12 tablespoons (1 1/2 sticks) very cold unsalted butter
    2. · 3 cups all-purpose flour
    3. · 1 teaspoon kosher salt
    4. · 1 tablespoon sugar
    5. · 1/3 cup very cold vegetable shortening
    6. · 6 to 8 tablespoons (about 1/2 cup) ice water
    DİRECTİONS:

    Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

    Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

    MAC AND CHEESE
    INGREDİENTS :

    1. · Kosher salt
    2. · Vegetable oil
    3. · 1 pound elbow macaroni or cavatappi
    4. · 1 quart milk
    5. · 8 tablespoons (1 stick) unsalted butter, divided
    6. · 1/2 cup all-purpose flour
    7. · 12 ounces Gruyere, grated (4 cups)
    8. · 8 ounces extra-sharp Cheddar, grated (2 cups)
    9. · 1/2 teaspoon freshly ground black pepper
    10. · 1/2 teaspoon ground nutmeg
    11. · 3/4 pound fresh tomatoes (4 small)
    12. · 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
    DİRECTİONS:

    Preheat the oven to 375 degrees F.
    Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
    Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
    Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.


     

    Attached Files:

  19. OmerOn

    OmerOn New Member

    Joined:
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    DEEP-FRİED TURKEY

    Ingredients:

    6 quarts hot water
    1 pound kosher salt
    1 pound dark brown sugar
    5 pounds ice
    1 (13 to 14-pound) turkey, with giblets removed
    Approximately 4 to 4 1/2 gallons peanut oil* (See Cook's Note)


    Directions

    1. Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
    2. Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
    3. Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.


    CREAMY MASHED POTATOES
    Ingredients:


    5 pounds Yukon gold or russet potatoes
    1 1/2 sticks softened butter, plus more for baking
    1 1/2 (8-ounce) packages cream cheese, softened
    1/2 cup half-and-half
    1/2 cup cream
    Salt and freshly ground black pepper
    Milk, if needed, for thinning


    Directions
    1. Preheat the oven to 350 degrees F.
    2. Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
    3. Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
    4. Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
    5. Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.


    HOT SPİNACH AND ARTİCHOKE DİP
    Ingredients:
    cup thawed, chopped frozen spinach
    1 1/2 cups thawed, chopped frozen artichoke hearts
    6 ounces cream cheese
    1/4 cup sour cream
    1/4 cup mayonnaise
    1/3 cup grated Parmesan
    1/2 teaspoon red pepper flakes
    1/4 teaspoon salt
    1/4 teaspoon garlic powder


    Directions
    Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.


    FRİED RAVİOLİ
    Ingredients:
    Olive oil, for frying
    1 cup buttermilk
    2 cups Italian-style bread crumbs
    1 box store-bought cheese ravioli (about 24 ravioli)
    1/4 cup freshly grated Parmesan
    1 jar store bought marinara sauce, heated, for dipping


    Directions
    1. Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
    2. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
    3. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
    4. Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.


    PECAN PİE
    Ingredients:
    Pie Crust:
    3 cups all-purpose flour
    1 teaspoon salt
    3/4 cup vegetable shortening or lard
    3/4 cup salted butter, cut into pieces
    1 egg, lightly beaten
    1 tablespoon distilled white vinegar


    Filling:
    1 cup granulated sugar
    3 tablespoons brown sugar
    1/2 teaspoons salt
    1 cup corn syrup (light or dark)
    1/3 cup melted salted butter
    1 teaspoon vanilla
    3 whole eggs beaten
    1 cup (heaping) chopped pecans

    Directions
    1. First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles.
    2. Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.)
    3. Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.
    4. Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.
    5. Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!
    6. Allow to cool for several hours or overnight. Serve in thin slivers.
     

    Attached Files:

  20. VortexTG

    VortexTG Active Member

    Joined:
    Feb 19, 2016
    Messages:
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    >be me 19 years old
    >see thanksgiving event
    >decide to participate fuckit.jpg
    >see that every post is copy and paste
    >decide to do my own thing autism.mp3
    >write this post
    >>here goes my thanksgiving dinner:
    >>go to mcdonalds
    >>order a big mac
    >>comforted by mcdonalds food because no family
    >>eat mcdonalds alone at home during thanksgiving
    >>mfw this is Gaz3k's thanksgiving
    >>mfw I lost my vape
    >>atleast this wasn't copy and pasted like everyone in forums monaX.png
    >>please come back Linda, I want to see my kids

    [​IMG]
     
    Last edited: Nov 27, 2018
    Fleshmonkey likes this.
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