Official Recipe Thead

exality · Post by **exality** » Thu May 10, 2007 2:29 pm

anone like green bean caserol.... my mom makes some awesome caserol and if neof yalls want the recipie i will dig it out for ya

Blackchocob0 · Post by **Blackchocob0** » Thu May 10, 2007 11:36 pm

exality wrote:anone like green bean caserol.... my mom makes some awesome caserol and if neof yalls want the recipie i will dig it out for ya

Muh daddy makes it just fine thanks. :wink:

Bakemaster · Post by **Bakemaster** » Fri May 11, 2007 2:17 am

Ultimate Sandwich (that I really ate when I was younger... a lot)

layer as follows:

Rice Cake
mustard
bologna (deutchmacher ftw)
muenster
salami
Rice Cake
peanut butter
marmalade
Rice Cake

FIT THAT IN YOUR MOUTH.

Also when I was in first and second grade getting school lunches, sometimes they'd have chicken noodle soup and chocolate chip cookies. I would break the cookies into pieces and put them in the soup like oyster crackers. SO GOOD. I got yelled at by the cranky old lunchladies because the other kids were complaining. SCREW THEM, it was my friggin' lunch. Pfeh. Grade school.

Blackchocob0 · Post by **Blackchocob0** » Fri May 11, 2007 9:27 pm

Kids complained about your odd eating habits? God damnit I hate snitches like that. Stupid...whiney...etgrewtgre

Bakemaster · Post by **Bakemaster** » Sat May 12, 2007 3:34 am

Eh, public school. They made noise and the sixty year-old lunchlady came over to shut us the hell up whatever it was.

Jabo · Post by **Jabo** » Sat May 12, 2007 3:52 am

Asquerosos ( thing i did with a friend =D )

some chocolate
sugar
argentinian caramel
fire
water
butter

---------------------------

add chocolate in a metal container of any tipe
now make a fire
put the container in the fire

wait some seconds
add sugar
add more chocolate
add butter
add argentinian caramel

leave in fire 45 seconds
add little water
stop fire

Ta-daa, you made Asquerosos!

woutR · Post by **woutR** » Sat May 12, 2007 9:05 am

Apple Crisp

Ingredients
-1c. Flower
-1 1/2c. Brown sugar
-1/2c. Butter ( or less, I always just try something that works out, if it's too much, add flower, too less, add more butter. )
-5/6 apples depending on how big they are. ("Goudreinetten" count for two)
-1tsp cinnamon

How to make?
1.)Peel the apples and cut them in tiny parts, put all the apples in a bowl and add 1/2c. brown sugar and cinnamon till every apple is covered with sugar and a bit of cinnamon.

2.) Fill a cup(You can also use a big coffee mug, for the people who don't have cup measurements, I use this) with flower and a cup with brown sugar. Add them in a new bowl, put the butter in the microwave and add that to your flower/sugar mix. Now stir it good until you get a brown mixture, if it's done correctly you can make a ball of it with about the size of a small soccer ball(the ones people take to the beach, not the ones used in soccer games).

3.) Get an oven dish(I don't know the word for it, I mean the thing you put in the oven with your cake inside it.) and butter it up, don't forget the corners! Add the apples in your oven dish.

4.) Get your dough and take a part of the size of a golf ball or something like that and crumble it over the apples, you will get tiny parts all over the apples. This makes it crispy and it is VERY easy and fast, much faster than rolling the dough and adding that on top of your apples.

Put it in the oven for 40 minutes at ~200 degrees, you could also first try 180 degrees and then see if it has to go longer. ( I have a very crappy oven )

There is no dough under the apples, it is not needed.

Tip: Leave the apples in the bowl and add a bit of water, when you put the apples in the oven dish, there should be brown residu in the apple bowl, you can pour this over the dough when the dough is on top of the apples. Makes it "double plus good!".

Bakemaster · Post by **Bakemaster** » Sat May 12, 2007 12:11 pm

For those of us using Fahrenheit, 375-400 degrees. :wink:

woutR · Post by **woutR** » Sun May 13, 2007 10:42 am

BUMP, I need more cake recipes.

Bakemaster · Post by **Bakemaster** » Sun May 13, 2007 1:40 pm

Pineapple Marzipan Cake - (Image)

Preheat oven to 325 degrees F (=160 C, or gas mark 3). Toast 1/3 to 1/2 cup sliced blanched almonds for 5 minutes, and then let them cool. Grease an 8-inch or 9-inch round cake pan with 2 tablespoons unsalted butter, and then press the almonds into the pan bottom. (Use the larger amount of almonds for a 9-inch pan, and the smaller amount for an 8-inch pan.) Sprinkle with a few tablespoons of sugar and set aside while you make the cake batter.

Crumble 7-8 ounces almond paste or marzipan (almond paste has a stronger almond flavor) into a large mixing bowl. Add 6 tablespoons unsalted butter and beat until well blended. This is easier if you leave the butter out on the counter beforehand to soften up. Gradually add 2/3 cup sugar, beating as you go (high speed if using an electric mixer), and keep beating for a few minutes until the mixture has a lighter color and texture.

Whisk together 3 large eggs, 1/4 teaspoon almond extract and 1 tablespoon kirsch or brandy (optional, but good). Beat this into the marzipan mixture, then add 1/4 teaspoon baking powder (if it's lumpy, pinch out the lumps and sprinkle it on so it's distributed evenly). Gently fold in 1/3 cup of flour.

Now scrape your batter into the pan that you coated with the almond topping. Use a rubber spatula to get it all in there and spread it evenly. Put it in the oven (which we already preheated to toast the almonds) and bake, about 30 minutes for a 9-inch cake and a little longer for an 8-inch cake (35-40). It's done when you stick a toothpick in the center and it comes out clean. You need to let this cake cool in the pan for 10 minutes on a rack (or elevate it with some cups or cans) before loosening the sides with a knife and flipping it over to remove it from the pan. While it's cooling, cut up some fresh pineapple to use as a garnish or extra topping.

XemnasXD · Post by **XemnasXD** » Sun May 13, 2007 1:52 pm

i demand Bakemasters secret cookie recipe! :twisted:

Bakemaster · Post by **Bakemaster** » Sun May 13, 2007 1:56 pm

I don't have any secret cookie recipes. The only cookies I ever make are chocolate chip cookies or peanut butter cookies. And one time I experimented with making chocolate macadamia cookies, but I can't remember how I made them. Okay, I guess that's my secret recipe—if you find it let me know, they were pretty good.

woutR · Post by **woutR** » Sun May 13, 2007 2:32 pm

Nice improvised chef's hat you have there in the Marzipan cake image

Bakemaster · Post by **Bakemaster** » Sun May 13, 2007 8:21 pm

Eh? You mean the cake fund jar?

Website · Post by **satman83** » Tue May 15, 2007 5:56 pm

mmmmm bapaoy....lol

a bapao is a type of steamed, filled bun or bread-like item in Chinese cuisine.
In its bun-like aspect it is very similar to the traditional Chinese mantou.
It can be filled with meat and/or vegetarian fillings. It can be eaten at any meal
in Chinese culture, and is often eaten for breakfast.

enjoy

[SD]Master_Wong · Post by **[SD]Master_Wong** » Tue May 15, 2007 5:58 pm

satman83 wrote:mmmmm bapaoy....lol

a bapao is a type of steamed, filled bun or bread-like item in Chinese cuisine.
In its bun-like aspect it is very similar to the traditional Chinese mantou.
It can be filled with meat and/or vegetarian fillings. It can be eaten at any meal
in Chinese culture, and is often eaten for breakfast.

enjoy

how do i make it, tell me or i kill you sata :twisted:

Website · Post by **satman83** » Tue May 15, 2007 6:14 pm

ok but why do u call me sata?? lol

Ingredients:
4 dl water
2.5 teaspoons dried yeast
4 teaspoons sugar
1 kg flour
pinch salt
3 large eggs

For the stuffing:
3 tablespoons margarine
3 onions
5 garlic cloves
750 gr mixed ground beef
1 tablespoon djahé (ginger powder)
pepper and salt
1 teaspoon ve-tjin
1 tablespoon sugar
sweet soy sauce

Mix the yeast with the lukewarm water and sugar and let rest 10 minutes.
Knead the flour with eggs, salt and yeast mixture well and let the dough rise
1 hour under a wet dish towel at a warm place.
Meanwhile make the stuffing: grate or chop the onions, crush the garlic and fry
both in margarine. Add the ground beef and
fry stirring to crumbs. Add spices and sugar. Stir well and flavour with sweet soy sauce. Let cool.
Knead the dough again and let rise for 30 minutes.
Divide the dough in ± 24 balls. Flatten and fill with a large tablespoon stuffing .
Put, with the seam down, on baking paper and let rise for 20 minutes .
Steam the bapao/siopao buns in a steamer for about 25 minutes.

[SD]Master_Wong · Post by **[SD]Master_Wong** » Tue May 15, 2007 6:16 pm

satman83 wrote:ok but why do u call me sata?? lol

wish i know

i know its satman but sata comes to mind when i read your name as the sound

and your green is annoying now

Bakemaster · Post by **Bakemaster** » Tue May 15, 2007 6:16 pm

Sweet red bean buns > all others. I too would like to know how to make them... so I used Google and this recipe looks worth a try:
http://visualrecipes.com/recipe-details ... amed-Buns/

I also found this recipe for buns with a pork filling that looks good:
http://www.justhungry.com/2004/04/steamed_buns_wi.html

Website · Post by **satman83** » Tue May 15, 2007 9:17 pm

[SD]Master_Wong wrote:
satman83 wrote:ok but why do u call me sata?? lol

wish i know

i know its satman but sata comes to mind when i read your name as the sound

and your green is annoying now

umm ok....and the green is staying

[SD]Master_Wong · Post by **[SD]Master_Wong** » Tue May 15, 2007 9:43 pm

satman83 wrote:
[SD]Master_Wong wrote:
satman83 wrote:ok but why do u call me sata?? lol

wish i know

i know its satman but sata comes to mind when i read your name as the sound

and your green is annoying now

umm ok....and the green is staying

lol okies