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TOTA Recipe Thread (pg. 7)
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| SgtFoo |
raspberrylicious shake
You'll need..
- 3/4 cup of raspberries (frozen or fresh)
- about a cup of ice (large or small cubes will need quantity adjustments to avoid watering down the shake
- a cup/serving of any preferred raspberry/strawberry/mixed-fruit yogurt
- 1/3 to 1/2 cup of soy-milk or regular milk
- roughly 2 tablespoons of honey
- optional 3 nice and red strawberries
- optional raspberry flavour syrup
Process:
Everything into a blender...
1. put the yogurt into the blender
2. throw in the fruits
4. add the milk/soy
5. add the ice
6. blend slow at first to get everything chopped up really well
7. add the honey (can be substituted with any other sweetener or sugar)
8. blend everything until it has the consistency for you to drink
9. serve into a big glass or several small ones to share with those lucky enough to get this fabulous drink.
10. enjoy its great taste considering the fact that it's extensively healthy for you!!
Optional fruits to add that could work just as well..
-sliced pineapples, a banana, blueberries, grapes might work, blackberries, peaches, pears, etc..
Note: Raspberries MUST be in the recipe.
One could also add a few shots of Rum or Vodka to spike this a bit.
As you can probably tell, I really love raspberries. |
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| VERTiG0 |
Oh, here they are. Chicken roulades filled with parsley and smoked Gruyere cheese. SO GODDAMN GOOD, am I right? ;) Last time I went overboard with the Gruyere, so it was extra-cheesy, the way it should be all the time.
ngredients:
Two boneless chicken breasts thinly sliced, and pounded even thinner
1/4 cup of minced parsley
1/4 cup of gruyere cheese
one egg
plain bread crumbs
salt and pepper
oil for frying
Salt and pepper both sides of the chicken. Pick a side and spoon out maybe 1 Tb or so of the mixture on top.
Roll up your chicken and secure with toothpicks. You can trim off some of the toothpick overhang, but don't trim too much or you'll have trouble pulling them out later. *
Beat up the egg with some salt and pepper. Dip in egg mixture first, then breading. (yes, I know I'm going right to left, somehow when I bread things, this always happens)
Set your nonstick pan to medium high heat and heat up 1 Tb of oil. Fry roulades on first side about 2 minutes. Then turn heat down to medium and continue to cook other 2 sides for the same amount of time each side. Add more oil as you need to.
Put in 400 degree oven for 7-10 minutes depending on sizes of rolls. Let rest 5 minutes afterwards before removing toothpicks and cutting into medallions.
*You can make the roulades up to this point and stow in fridge for a bit before your guests arrive. I wouldn't leave them in like this for more than overnight. I actually prefer a half hour chilling time to give your roulades time to firm up before frying anyway. |
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| SgtFoo |
Does anyone know the recipe for that "Pork Pueblo" (name?) recipe from the movie "Once Upon a Time in Mexico"?
I remember trying it once... was REALLY DAMN TENDERLICIOUS pork!!!
Strangely enough I had the urge to shoot the chef once finished meal.
hhhmmmmmm |
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| Platipus |
| quote: | Originally posted by karim
Body buzz more than a head buzz.
It's not as "efficient" as when you smoke a joint. Bud brownies are more a luxury you enjoy when you have excessive amounts of pot lying around. Like when you and your buddy split a pound.
:)
Karim |
Actually it's more efficient because you don't waste any of the goodness as you would by burning it. :)
as well, the high is 6-8 hours. but yah it's more of a body buzz, unless you are drinking, then it's an all over buzz..
There is only thing 2 things i do different, i add the nugs to the boiling water first, boil for 15 minutes, then I add the butter. as well, i like to simmer for a total of 2 hours. I find it much cleaner. Likewise i use very aromatic nugs so the extra time simmering helps pull out that taste.
As well instead of letting it get hard in the fridge over night (takes forever) after an hour or so in the fridge, pull out the bowl, and with a large serving spoon, just ladle out the floating butter into your container. (much easier to measure then butter frozen in the shape of a frisbee) stick the pot back in the fridge, and the next day you can spoon out the last few chunk. (this method is only good for extracting large quantites of butter. (1 lb or more) |
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| trancechaos |
| anyone have a sweet recipe for lasgna. i really need one and detailed directions on how to make it. ill love you forever. |
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| Cuzo |
| quote: | Originally posted by trancechaos
anyone have a sweet recipe for lasgna. i really need one and detailed directions on how to make it. ill love you forever. |
I'll have to ask my mom, dude. |
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| rabbitjoker |
Cale, you and I have to have a cooking show together. We cook good food.
We can call it:
The Master(bator) Chefs! |
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| *~LiSa-LoO~* |
| quote: | Originally posted by rabbitjoker
Cale, you and I have to have a cooking show together. We cook good food.
We can call it:
The Master(bator) Chefs! |
I'll sit front row and centre all the time...oh wait...unless the first few rows are dubbed the "Splash Zone" |
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| trancechaos |
| quote: | Originally posted by Cuzo
I'll have to ask my mom, dude. |
sweet dude, much appreciated |
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| Platipus |
| quote: | Originally posted by *~LiSa-LoO~*
I'll sit front row and centre all the time...oh wait...unless the first few rows are dubbed the "Splash Zone" |
as part of the show, the first 4 rows get ponchos and shower caps! |
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| tatgirl |
| Holy crap. I want Cale to cook me dinner! |
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| *~LiSa-LoO~* |
| quote: | Originally posted by Platipus
as part of the show, the first 4 rows get ponchos and shower caps! |
Haha ewwww |
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