@Hazer: Youtube is a dangerous hole. XD I could be looking for cat videos to start out with, and end up writing down six recipes for norweigan reindeer stew or something. XDD;;
@Kozi: Your welcome, I posted the banana cream pie, because Hazer needs one made.
@Unicorn: ..... XDDD;; Banana-chan! That pie does sound really tasty, though. Yum. 
.... Do we have a banana emote? We really need a banana emote. XD
.... Do we have a banana emote? We really need a banana emote. XD
@Hazer: Very true. The internet has a lovely host of bananoids for us to pilfer.
Added some stuff for now. I will add some of my own tasty debauchery later on.
Added some stuff for now. I will add some of my own tasty debauchery later on.
@Kozi: Bloink!! I am making some beans and mixing in some curry powder, wonder how thats gonna taste! XD
@Kozi: We call them colourful beans cos in their raw form they are white with brown spots...not sure what its called in english haha
Apple Cider Pancakes with Apple Crumble Topping
Ingredients
Apple Crisp Topping
1 package Krusteaz Crisp Topping Mix prepared as directed
1 can 21 ounce apple pie filling
Apple Pancakes
2 cups Krusteaz Buttermilk Pancake Mix
1/2 teaspoon cinnamon
1 1/3 cups pasteurized apple cider or apple juice
1/2 teaspoon imitation butter flavor
Optional:
Maple syrup
Whipped topping
Instructions
For the Apple Crisp Topping: Spray 8x8x2-inch pan with cooking spray. Pour apple pie filling into bottom. Sprinkle prepared Krusteaz Crisp Topping even over apples. Bake at 375°F for 40 minutes.
For the Apple Pancakes: In medium bowl, mix ingredients together. Batter will be slightly lumpy. Cook pancakes as directed. Spoon apple crisp topping over top of pancake stack, or layer between pancakes as desired. Pour on maple syrup and add a dollop of whipped topping.
Ingredients
Apple Crisp Topping
1 package Krusteaz Crisp Topping Mix prepared as directed
1 can 21 ounce apple pie filling
Apple Pancakes
2 cups Krusteaz Buttermilk Pancake Mix
1/2 teaspoon cinnamon
1 1/3 cups pasteurized apple cider or apple juice
1/2 teaspoon imitation butter flavor
Optional:
Maple syrup
Whipped topping
Instructions
For the Apple Crisp Topping: Spray 8x8x2-inch pan with cooking spray. Pour apple pie filling into bottom. Sprinkle prepared Krusteaz Crisp Topping even over apples. Bake at 375°F for 40 minutes.
For the Apple Pancakes: In medium bowl, mix ingredients together. Batter will be slightly lumpy. Cook pancakes as directed. Spoon apple crisp topping over top of pancake stack, or layer between pancakes as desired. Pour on maple syrup and add a dollop of whipped topping.
@Saeyra: That could be a description of a few different kinds of beans, I think. :3
@Unicorn: Thank you!! I added it in. I'm going to need to go back to the gym at this rate, with all of your tasty desserts! XDD;;
@Unicorn: Thank you!! I added it in. I'm going to need to go back to the gym at this rate, with all of your tasty desserts! XDD;;
Always ping me please.
Impossible Pie
This is a recipe for a pie that makes its own crust!
4 Eggs, well beaten
1/4 Cup butter
1/2 Cup All-purpose Flour
1 Teaspoon Pure Vanilla Extract
1 Cup granulated Sugar
2 Cups Milk
7 oz. Package Coconut (optional)
Mix ingredients until well-blended. Pour into a greased 10 inch pie plate. Bake at 350 for 50 minutes.
!!! Cool completely before attempting to cut! (This where your crust comes from!)
Serve with a dollop of whipped cream. Top with toasted coconut for extra fanciness.
TIPS
----
To prevent handmade whipped cream from separating, add unflavored gelatin to it. 1/2 Teaspoon per pint of cream.
This is a recipe for a pie that makes its own crust!
4 Eggs, well beaten
1/4 Cup butter
1/2 Cup All-purpose Flour
1 Teaspoon Pure Vanilla Extract
1 Cup granulated Sugar
2 Cups Milk
7 oz. Package Coconut (optional)
Mix ingredients until well-blended. Pour into a greased 10 inch pie plate. Bake at 350 for 50 minutes.
!!! Cool completely before attempting to cut! (This where your crust comes from!)
Serve with a dollop of whipped cream. Top with toasted coconut for extra fanciness.
TIPS
----
To prevent handmade whipped cream from separating, add unflavored gelatin to it. 1/2 Teaspoon per pint of cream.
there is more but I don't know if anyone will like these
the more is sweet ones and and more
Grilled Jerk Shrimp and Pineapple Skewers
Ingredients
1 pound (20-25 or 16-20) shrimp, peeled and deveined
1/2 cup jerk marinade
2 slices pineapple, cut into 1/2 inch pieces
Directions
Marinate the shrimp in the half of the jerk marinade
for at least 20 minutes and up to over night, skewer
the shrimp, pineapple and grill over medium-high heat
until cooked, about 2-3 minutes per side.
Jerk Marinade Ingredients
1+ scotch bonnet pepper
2 cloves garlic
1 tablespoon ginger, grated
2 green onions
1 tablespoon thyme, chopped
1 tablespoon allspice
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon pepper
1 tablespoon brown sugar
1 tablespoon oil
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon dark rum
1/2 orange, juice and zest
1 lime, juice and zest
Directions
Puree everything in
a food processor.
Easy Italian Shrimp Tortellini Bake
¾ lb. jumbo shrimp, peeled and deveined
2 9 oz. packages of whole wheat cheese tortellini (use regular if you're not a fan of whole wheat)
2 - 2½ C marinara or spaghetti sauce
½ - ¾ C shredded mozzarella cheese
1.5 tbsp. parmesan cheese
2 tbsp. extra virgin olive oil
salt and pepper to taste
fresh chopped parsley for garnish
Set your broiler to high.
Cook the tortellini according to package directions and then set aside. Season the shrimp with salt and pepper and then toss with olive oil. Sauté in an oven-safe skillet on medium heat for 3-5 minutes per side or until pink. Remove from the skillet and set aside. You are now done with the stove so you may shut it off.
Toss the cooked tortellini with the marinara sauce and then place in the skillet. Top with the shrimp and then sprinkle with parmesan cheese and then the mozzarella cheese.
Broil until the cheese is bubbly and slightly browned.
Lobster Grilled Cheese Sandwich
4-6 tablespoons (1/2 to 3/4 stick) butter, room temperature
1 teaspoon chili paste
1/2 cup (4 ounces) Wisconsin Mascarpone Cheese, softened
2 scallions, thinly sliced (white and green parts)
1/4 cup tomatoes, small dice
4 slices country-style white bread
4 thin slices Wisconsin Provolone Cheese
1/2 cup arugula
1 cup cooked Maine lobster, coarsely copped
1. In small bowl stir together butter and chili paste. Set aside. In medium bowl stir together Wisconsin Mascarpone Cheese, scallions and tomatoes. Spread Mascarpone mixture over each bread slice, evenly dividing.
2. Top Mascarpone on 2 slices with 2 Provolone slices followed by arugula, evenly dividing. Arrange lobster in even layer over arugula, then top with remaining Provolone slices followed by remaining bread slices, Mascarpone-side-down.
3. In large nonstick skillet, melt 2-3 tablespoons butter over medium heat. Place sandwiches in skillet and spread remaining butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.
Salmon Niçoise Pasta Salad
1 (1-pound) salmon fillet
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons olive oil
8 ounces (2 1/2 cups) shell or other short pasta
6 ounces (1 1/4 cups) green beans, cut into 2-inch lengths
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon anchovy paste (optional)
1 garlic clove, chopped
1/2 teaspoon Dijon mustard
1 cup cherry or grape tomatoes, halved
1/3 cup niçoise or kalamata olives, pitted and halved
1/4 cup thinly sliced red onion
1/4 cup chopped fresh Italian parsley
3 tablespoons capers, drained
Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.
Meanwhile, cook pasta according to package directions, adding beans during last 4 minutes of cooking time. Drain and rinse in cold water.
Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and remaining 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.
the more is sweet ones and and more
Grilled Jerk Shrimp and Pineapple Skewers
Ingredients
1 pound (20-25 or 16-20) shrimp, peeled and deveined
1/2 cup jerk marinade
2 slices pineapple, cut into 1/2 inch pieces
Directions
Marinate the shrimp in the half of the jerk marinade
for at least 20 minutes and up to over night, skewer
the shrimp, pineapple and grill over medium-high heat
until cooked, about 2-3 minutes per side.
Jerk Marinade Ingredients
1+ scotch bonnet pepper
2 cloves garlic
1 tablespoon ginger, grated
2 green onions
1 tablespoon thyme, chopped
1 tablespoon allspice
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon pepper
1 tablespoon brown sugar
1 tablespoon oil
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon dark rum
1/2 orange, juice and zest
1 lime, juice and zest
Directions
Puree everything in
a food processor.
Easy Italian Shrimp Tortellini Bake
¾ lb. jumbo shrimp, peeled and deveined
2 9 oz. packages of whole wheat cheese tortellini (use regular if you're not a fan of whole wheat)
2 - 2½ C marinara or spaghetti sauce
½ - ¾ C shredded mozzarella cheese
1.5 tbsp. parmesan cheese
2 tbsp. extra virgin olive oil
salt and pepper to taste
fresh chopped parsley for garnish
Set your broiler to high.
Cook the tortellini according to package directions and then set aside. Season the shrimp with salt and pepper and then toss with olive oil. Sauté in an oven-safe skillet on medium heat for 3-5 minutes per side or until pink. Remove from the skillet and set aside. You are now done with the stove so you may shut it off.
Toss the cooked tortellini with the marinara sauce and then place in the skillet. Top with the shrimp and then sprinkle with parmesan cheese and then the mozzarella cheese.
Broil until the cheese is bubbly and slightly browned.
Lobster Grilled Cheese Sandwich
4-6 tablespoons (1/2 to 3/4 stick) butter, room temperature
1 teaspoon chili paste
1/2 cup (4 ounces) Wisconsin Mascarpone Cheese, softened
2 scallions, thinly sliced (white and green parts)
1/4 cup tomatoes, small dice
4 slices country-style white bread
4 thin slices Wisconsin Provolone Cheese
1/2 cup arugula
1 cup cooked Maine lobster, coarsely copped
1. In small bowl stir together butter and chili paste. Set aside. In medium bowl stir together Wisconsin Mascarpone Cheese, scallions and tomatoes. Spread Mascarpone mixture over each bread slice, evenly dividing.
2. Top Mascarpone on 2 slices with 2 Provolone slices followed by arugula, evenly dividing. Arrange lobster in even layer over arugula, then top with remaining Provolone slices followed by remaining bread slices, Mascarpone-side-down.
3. In large nonstick skillet, melt 2-3 tablespoons butter over medium heat. Place sandwiches in skillet and spread remaining butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.
Salmon Niçoise Pasta Salad
1 (1-pound) salmon fillet
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons olive oil
8 ounces (2 1/2 cups) shell or other short pasta
6 ounces (1 1/4 cups) green beans, cut into 2-inch lengths
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon anchovy paste (optional)
1 garlic clove, chopped
1/2 teaspoon Dijon mustard
1 cup cherry or grape tomatoes, halved
1/3 cup niçoise or kalamata olives, pitted and halved
1/4 cup thinly sliced red onion
1/4 cup chopped fresh Italian parsley
3 tablespoons capers, drained
Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.
Meanwhile, cook pasta according to package directions, adding beans during last 4 minutes of cooking time. Drain and rinse in cold water.
Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and remaining 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.
@Unicorn: YOU, my lovely, are the godsend of this thread. XDD;; 
I will definitely be adding these!
and also drooling
EDIT: Added them in! Thank youuu
I will definitely be adding these!
and also drooling
EDIT: Added them in! Thank youuu
@Kozi: Your welcome I will add more hopefully tonight or this weekend. they all looked pretty tasty.
If you can’t say something nice, Don’t say anything at all!
Does it count as a recipe if it's just additions to pre-packaged stuff?
Ramen Noodles
Peanut Butter.
Hot Sauce
Any flavor would probably work, I like to use chicken personally.
I haven't tried it yet, but using spicy flavors would probably eliminate the need for hot sauce.
Just prepare the noodles however you like and add in the peanut butter and hot sauce to suit your taste.
I like my noodles without soup, so I use less water than recommended.
Once I add in the peanut butter and hot sauce, the noodles become creamy with a thick spicy peanut sauce.
Ramen Noodles
Peanut Butter.
Hot Sauce
Any flavor would probably work, I like to use chicken personally.
I haven't tried it yet, but using spicy flavors would probably eliminate the need for hot sauce.
Just prepare the noodles however you like and add in the peanut butter and hot sauce to suit your taste.
I like my noodles without soup, so I use less water than recommended.
Once I add in the peanut butter and hot sauce, the noodles become creamy with a thick spicy peanut sauce.
@Rallaa: Damn, that sounds so good. Peanutty goodness.
is starving now
I should call it "Rallaa's Augmented Peanutty Addictive AF Noodles." XDD;;
is starving now
I should call it "Rallaa's Augmented Peanutty Addictive AF Noodles." XDD;;
Oh my love, I know you are my candyman
And oh my love, let us fly to bounty land~~
Közi (“Kouji.”)
He/him
@Kozi: "Rallaa's Spicy Nut Noodles."
lol no though
It's not like I came up with the idea.
I just heard about it through a video of "RAMEN NOODLE LIFE HACKS"
And thought I'd give it a try.
Turned out nicely, so I just always make my noodles like that now.
lol no though
It's not like I came up with the idea.
I just heard about it through a video of "RAMEN NOODLE LIFE HACKS"
And thought I'd give it a try.
Turned out nicely, so I just always make my noodles like that now.
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Having you as a Voltie would be awesome.