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Found 7 results

  1. Cajun food is a lot like jazz. There are some basics but, there a lot of ad lib going on. Some of the old recipes were designed to vary significantly depending on what you had on hand. For something like Jambalaya the rice and spices are constant but, it can be loaded up with anything from sausage, hamburger meat, shrimp, deer meat, etc. It's how a Mom could feed a lot of kids based on what's in the kitchen. It's not hard to do, fun and you come up with some absolutely delicious stuff. I'm going to take you through making Shrimp Creole. It takes about an hour and it looks and tastes great. It's a good recipe for company you like. They'll sure come back. You need: _________________________________________________ 2 pounds shrimp- (peeled and de-veined works best as it skips a time-consuming chore. Thawed if frozen). 2 cups chicken broth 1 can Rotel 1 small can tomato paste 1/2 cup sliced celery 1/2 cup sliced green peppers 1/2 cup diced onions 3 cloves of garlic, crushed (optional- a few green onions sliced) 2 tablespoons flour 1/2 a stick of butter 1 tablespoon creole seasoning 1/4 teaspoon cayenne pepper [salt & pepper to taste] ____________________________________________________ Start out by preparing your vegetables. Onions, green bell pepper and celery are the base for a number of creole dishes ranging from red beans & rice, étouffées, gumbo and others. Make sure your shrimp are ready to go. They need to be thawed out if they are frozen. Next it is time to make the roux. Roux is a gravy base. It is the base of numerous Cajun recipes. Once you start cooking, it thickens up. Roux is easily done but you have to pay attention to it. If you burn it, it's wasted. Take the pot you are cooking in and apply medium heat. Melt a half stick of butter and then put in the flour- stirring frequently. At first, it will look like this: As it cooks, it will smell very good. Stir it and keep stirring. Don't let it sit still. You don't want it to scorch. It will gradually darken to a peanut brown color (we call this a blond roux for étouffées). Eventually it will cook to a darker color like this: When the roux is this color, it's ready. Now dump in your vegetables, garlic last. Continue stirring and sauté all of your vegetables in the roux. This takes about four or five minutes. Once the onions are translucent, add in two cups of chicken broth, 1 can of Rotel and the tomato paste. Add in your spices now. Stir this all together and make sure the paste dissolves good. Bring the pot to a hard boil and then reduce heat and simmer covered for thirty to forty-five minutes. It will look like this: After simmering for at least a half hour, add in your shrimp and stir them up. Let it continue for another five minutes as the heat in the pot will cook the shrimp. Remove the pot from heat and let stand 5 minutes. Serve over rice. Pairs well with white wine, garlic bread and you can garnish it with fine chopped parsley.
  2. Tell us your favorite recipes! Ones that have surprised you with their simplicity, or deliciousness, or even strange ones that turned out well. I'll go first. In true fashion, I'll start with a strange one. Chocolate Balsamic Salad Dressing 1/4 cup dark chocolate chips 1/4 cup balsamic vinegar 1/4 cup olive oil 1-1/2 teaspoons honey 1/4 teaspoon salt 1/8 teaspoon pepper In a microwave, melt chocolate; stir until smooth. Whisk in the vinegar, oil, honey, salt, and pepper. Drizzle over salads. If you like spice, add 1/8 teaspoon of cayenne, or red pepper flake for a kick. Nobody will ever accuse your salad of being boring! I've done this one. It's definitely good. Probably not a good idea to use with a cheesy salad, but just about anything else would go. Mine was used with strawberry, walnut, spinach salad, and it went perfectly.
  3. Porky's Chili Ingredients 1 pound lean ground beef 1 pound pulled pork (smoked is best, no bbq sauce) 1 medium red onion 1 bell pepper (may add or sub Anaheim or Poblano) 1 small can chili peppers (heat depends on your tastes) 1 can Hunts chili fixings 1 can Rotel chili fixings Spices (note: this is a "safe" amount. If you are more adventurous, you can turn up the volume by adding more chili powder, cumin or red pepper at your own risk) 1 1/2 tbs cumin 1 tbs chili powder 1 tea spoon salt 1 tea spoon black pepper 1/2 tea spoon red pepper Kidney or Pinto beans (optional) ________________________________ Dice the onions and peppers. It's OK to cheat with a food processor. Start browning the ground beef Add diced onions and peppers to the beef, cook them together ~6-8 minutes until onions turn translucent. Add Rotel chili fixings, Hunts chili fixings and small can of chili peppers. Add pulled pork. Add spices Stir thoroughly, bring to a boil for ~ 1 1/2 minutes. Optional: add beans at this step. Reduce heat and allow cooking for thirty minutes. Stir frequently. Serve with Mexican cheese, sliced Jalapeños, sour cream, tortilla chips . Pairs well with light beer. Also goes very well on hot dogs. Even better the next day if you have leftovers. WARNING: This chili is VERY rich.
  4. Hi, Guys and Girls. I am organizing my annual Macmillan Coffee morning for September, and I am looking for some different cake recipes to try out. I do the usual ones, sponge, carrot cake, fruit cake, chocolate cake, etc. I am looking for some more unusual ones to give my guests something different to taste. Maybe some of our non-UK members have some suggestions from their countries? All I ask is can you keep it fairly simple as my team has to be able to follow the recipe easily and I pay for the ingredients myself or by donation. in advance
  5. My own twist on the classic English tea time treat. You need: 400ml whole wheat flour 2 tsp baking powder 1/2 tsp salt 60g butter A handful of almonds, chopped or crushed 150ml milk 1. Set oven to 225*C. 2. Mix flour, baking powder and salt in a bowl. Divide the butter into little pieces with your fingers and add to the flour mix until you have a loose mass. 3. Add the almonds and the milk, kneading with your hands until everything's mixed together, but take care that you don't make the dough too dense or smooth. It's better if it's a little bit rough. 4. Divide the dough into two flat-ish round patties that you place on a baking tray. With a knife, make a cross in each patty, without cutting all the way through, and prick them a few times with a fork. 5. Place the baking tray in the middle of the oven for 10 to 15 minutes, until the scones are nice and golden on top. 6. Leave them to rest in room temperature for a few minutes before quartering and serving with butter, preserves or whatever you want, and don't forget a nice pot of tea! For plain scones, just skip the almonds. Other tasty variations on this recipe include adding other types of nuts, dried cranberries or blueberries, raisins or other dried fruits. The sky's the limit, so go wild!
  6. Alright anyone who talks to me or reads my work knows I love food. I talk about it, I write about, and in at least one of my stories I included my recipes for things. So I thought I would ask the group feel like sharing a recipe or two? I'll begin this with one my favorites My Blueberry Buckle recipe. Basically it is blueberry cake and I've cooked it all year using frozen blueberries when fresh are no longer available. Blueberry Buckle Ingredients 3/4 cup white sugar 1/4 cup shortening 1 egg 1/2 cup milk ½ teaspoon of vanilla 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 ½ cups fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/2 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1/4 cup butter, softened Directions Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan. Cream together 3/4 cup sugar, shortening, vanilla, and egg. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, nutmeg, and butter. Sprinkle over cake batter. Bake at 375 degree F (190 degrees C) for 25-30 minutes. So there is the first one. Who wants add one of theirs?
  7. So I was talking to some friends about food the other day, and the subject of mac and cheese came up somehow. Well I opened my mouth and said, “I have a good recipe for mac and cheese.” So a few people wanted it. And then they said, you should put it on your blog. So, here it is. It’s nothing fancy. And it’s really not good for you. But it is so good! So good that people I work with like the leftovers! I started with my mother’s recipe. Adapted it with flavors we like. Took out a little of the fat. The big secret? My kids think that it’s really hard to make. It’s really not. It’s all about the prep. Once you get started with this, you really can’t stop. We don’t bake it, there’s no time. See, I’m short, so I need a tall person to come help me drain the noodles. When I call for help, it’s like ringing the dinner bell! The kids drain the pasta, then line up like Pavlov’s dogs. This is a basic recipe. You can add to it, take away from it. We add cubed ham and frozen peas. I add the peas to the colander and drain the pasta over them to thaw them. I toss the ham cubes into the cheese sauce. It’d be great with some green chiles, or chopped bacon. Please let me know if you try it. Molly ½ onion finely diced 2 tablespoons margarine, or 1 tablespoon butter and 1 tablespoon bacon fat 2 tablespoons AP flour 2 cups milk 1 box low sodium chicken broth ½ pound box Velveeta, cubed, or in chunks about the same size 1 cup shredded cheddar, colby jack, or Mexican blend cheese ¼ to ½ cup parmesan 1-2 pounds macaroni elbows This recipe is all about the prep, as once you get started, you really cannot stop. So have all your stuff ready. Start by filling a pot with water and putting it to boil, have the noodles ready, and once it boils, put the noodles in, adding some salt. Heat a deep sauce pan, and melt your fat, saute your onions until fragrant and soft. Sprinkle the flour over this, and whisk it well for 3 or 4 minutes. This is your roux, you need to cook the flour a little but not make this dark at all. Now add the milk, slowly, whisking the whole time, making sure to break up any lumps of flour you find. Once it starts to bubble it will thicken quickly. Switch to a spoon now. Add some chicken broth, maybe a half cup at a time, you want this thick like a gravy, not like concrete. Let it bubble and thicken for a few minutes. You’ll need to stir almost constantly so it doesn’t stick and burn. Taste and add salt and pepper if needed. Now add the Velveeta a little at a time stirring to get it melted, once all that is in, add the cheddar the same way. Then dump in the parm and stir until it’s all creamy. Turn the heat way down, stirring regularly if the noodles aren’t done. Drain the noodles and add to the cheese sauce. If it’s too thick, add some chicken broth. At this point it’s ready to eat, or you can bake it in a 350 degree oven with some buttered bread crumbs on top until golden brown.
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