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Post by Yoh Komori on Mar 14, 2014 12:27:03 GMT -6
PRetty self explanatory. Post recipe ideas you've tried here. Please if possible list mesurements (imperial or metric, I'll convert if need be) as well as yield(like how many people/portions does the recipe make). Also, if it involves alcohol, please bold that ingredient and mention how it is not kid friendly (cooking wine is fine as the alcoholic content tends to boil off/cook off so it's generally fine). I will start off with a nice meal recipe: Asian vegetable Stir-fry with rice: 1 head of broccoli (cut into florets/small dice for the stem) 1 cup of etamami/soy beans 1/2 cup black beans 1/2 cup red/yellow bell peppers 1/4 cup red onions 2 cups rice (I use instant but any rice that's not inherently sweet will do.) 1/2 can of cambell's cream of mushroom soup (or some other brand, only need a half cup) 1/4 cup grated cheese (cheddar works well but I've had good reviews from friends with parm too.) 1 herbal tea bag/loose leaf of your choice of herbal tea. I used raspberry pomegranate. in a heated oiled wok, toss all vegetables and lightly brown on high heat, stirring constantly. Mix in cream of mushroom, cheddar cheese, and the herbal tea contents. reducing heat and allowing time for liquid to cook down into a nice creamy consistency (thicker than ketchup, but thinner than the consistency of peanut butter, you want thickness, but it should run down a spoon freely.) At this point if your using instant rice you should have it cooking or get to cooking it, spice or season as desired and then once it's cooked top with the vegetable mix. serve hot.  |
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Post by ALZ on Mar 14, 2014 16:49:42 GMT -6
I'm not much of a cook but I just love making this... since salmon is like one of my favorite foods. Salmon Ranch Wrap Ingredients: 1 Large Salmon Filet (Depending on size of filet) 2 Slices of swiss cheese 1/2 Cup of lettuce, shredded preferred 2 Wraps (I love the tomato bazil flavor, it works great in this) ~2 Tablespoons of ranch dressing (Lite ranch works great if you are trying to avoid fattening food) Preheat oven to 350 F. Make sure salmon is completely thawed out. Wrap the salmon in aluminum foil and salt and pepper it. Place the salmon in the oven and let it cook for ~10 minutes. Once salmon is cooked, place half the filet on one wrap and half on the other. Place one slice of cheese on each wrap and distribute the lettuce and ranch dressing to each wrap. This should make enough for two people. |
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Post by Dragon in the Shadows on Mar 14, 2014 17:21:17 GMT -6
Materials:
1. 532.35 cm3 gluten
2. 4.9 cm3 NaHCO3
3. 4.9 cm3 refined halite
4. 236.6 cm3 partially hydrogenated tallow triglyceride
5. 177.45 cm3 crystalline C12H22O11
6. 177.45 cm3 unrefined C12H22O11
7. 4.9 cm3 methyl ether of protocatechuic aldehyde
8. Two calcium carbonate-encapsulated avain albumen-coated protien
9. 473.2 cm3 theobroma cacao
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat-transfer coefficient of about 100 Btu/F-ft2-hr add one, two, and three with constant agitation.
In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm add four, five, six, and seven until the mixture is homogeneous.
To reactor #2 add eight followed by three equal portions of the homogeneous mixture in reactor #1. Additionally, add nine and ten slowly with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.
Using a screw extrude attached to a #4 nodulizer place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown.
Once the reaction is complete, place the sheet on a 25 deg. C heat-transfer table allowing the product to come to equilibrium.
I'm not gonna tell you what it results in because that's half the fun, but it's edible.
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Post by Yoh Komori on Mar 14, 2014 21:34:13 GMT -6
Materials:
1. 532.35 cm3 gluten
2. 4.9 cm3 NaHCO3
3. 4.9 cm3 refined halite
4. 236.6 cm3 partially hydrogenated tallow triglyceride
5. 177.45 cm3 crystalline C12H22O11
6. 177.45 cm3 unrefined C12H22O11
7. 4.9 cm3 methyl ether of protocatechuic aldehyde
8. Two calcium carbonate-encapsulated avain albumen-coated protien
9. 473.2 cm3 theobroma cacao
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat-transfer coefficient of about 100 Btu/F-ft2-hr add one, two, and three with constant agitation.
In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm add four, five, six, and seven until the mixture is homogeneous.
To reactor #2 add eight followed by three equal portions of the homogeneous mixture in reactor #1. Additionally, add nine and ten slowly with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.
Using a screw extrude attached to a #4 nodulizer place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown.
Once the reaction is complete, place the sheet on a 25 deg. C heat-transfer table allowing the product to come to equilibrium.
I'm not gonna tell you what it results in because that's half the fun, but it's edible.
I see what you did there, and frankly, I love it. If im not mistaken I've seen this recipe (albeit less exact) before.... |
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