-
IMPORTANT NOTE!
If you are looking for Story Titles or Author names, use Quick Search in the Stories Archive by clicking Stories or Authors on the main menu and clicking in the box at the top left. Here is link to for additional help on how to use quick search:
https://gayauthors.org/faq/authors/stories/how-do-i-use-quick-search-for-authors-and-stories-r116/
The Search bar on this page is unlikely to find the stories. You MUST use the quick search linked above.
Search the Community
Showing results for tags 'recipe'.
-
Serves 3-4 people Preparation time: approximately 30 minutes Ingredients: 250 g salmon, diced 2 carrots, sliced 1-2 sticks of celery, sliced 1 leek, sliced 150 g muscles or other seafood of choice (optional) 1 litre fish stock 300 ml cream 2 tbs sour cream (fat content depends on country, I find; you'll want at least 18% fat) butter or cooking oil fresh dill black pepper 1. Chop up all your ingredients and heat some butter or oil to medium heat in a cooking pot. 2. Gently fry the salmon for a couple of minutes, until it's pink on all sides. Add more fat if it's getting stuck to the bottom. If you're using additional raw seafood, add this now as well. 3. Add the vegetables, and let fizz for a couple of minutes, just so they get a bit of a cooked surface. This stops them getting mushy. 4. Add the stock and bring to boil. 5. Add cream and sour cream and bring to boil again. Then turn down the heat and let the soup simmer until the carrots are getting soft. 6. Add muscles towards the end. Usually, if they come out of a tin, these are already cooked and only need heating. 7. Add pepper and fresh dill to taste. For me, this means ALL THE DILL!!! Serve with some tasty bread on the side! If you're feeling brave and aren't planning to kiss anyone, try my Very Garlicky Garlic Butter. You can experiment by adding different vegetables and more types of fish and seafood, for instance halibut, shrimp or scallops. You'll want to use slightly fatty fish, though. Low-fat fish like cod doesn't tend to go well with the creaminess of the soup. If you want a pink soup, you can add a couple of tablespoons of tomato puree along with the cream and the sour cream, which is also very tasty.
-
This is the best recipe/how to for red beans and rice on youtube. It takes a while to cook but it is well worth it. Recipe & directions on youtube link.
- 6 comments
-
- 6
-
- recipe
- red beans & rice
-
(and 2 more)
Tagged with:
-
Jalapeno Corn Bread__________preheat oven to 4251 cup corn meal1 cup buttermilk1 tsp salt1/4 tsp baking soda1 egg1/2 cup shredded cheese (sharp cheddar best)1 onion (shred in food processor)1 jalapeno (shred in food processor)Mix all that up in a bowlheat skillet with cooking oilPour mixture into hot skilletCook in oven for 22-26 minutes.How it turns out depends on how hot the peppers are and how many peppercorns you keep in the mix. It's MUCH better than ordinary cornbread.I like to use colby/jack cheese. More cheese can be added. Yum. Experiment by adding red onion another pepper or by leaving in more peppercorns to spice it up. Serve with vegetables like butter beans, peas, corn, tomato. Good with salsa. You'll need a black iron skillet. Don't put in dishwasher. Instead clean by hand and keep it oiled (with cooking oil silly).
-
Okay, it's made with Indian rice and Indian spice (to save time), but it still tastes good. If you want to know how it is made, here is the recipe. Ingredient: rice (I used Indian rice, but most long grain rice would do) - 2 cups chicken broth - 16 oz. sweet onion - half of a large one, diced button mushrooms - 5 pieces, sliced tandoori masala powder - 1 tablespoon scallion (or green onion) - one piece shrimps - 5 large ones, cubed mini Roma tomatoes - about 10, quartered butter - 2 tablespoons white wine - 2 tablespoons salt - 1 teaspoon or to taste cayenne pepper - (optional) 1/4 teaspoon or to taste Procedure: Use a large 12-inch sauté pan (preferably the stainless steel, not the non-stick kind) on stove, turn heat to high and melt the butter Put in tandoori masala powder and onion, cook until about to turn brown, then turn heat to medium. About five minutes Put in tomatoes and mushroom, mix well with onion. About one minute Add chicken broth, rice, and scallion, mix well so flavor would be infused into the rice. Make sure the rice is even in height in pan to promote even cooking. About one minute Add salt and cayenne pepper if you want, then close the lid. Turn heat to low, and cook for 10 minutes. Stir every couple minutes so the rice doesn't stick to the bottom Add two tablespoons of white wine (I used Chardonnay and it adds a nice fruity note as it cooks) and shrimp. If the rice is beginning to stick to the pan, add another tablespoon of olive oil, and stir. Remember to keep the rice even in pan. Simmer for the rest of the 10 minutes on low, and stir regularly. Turn off the stove and take the pan away from heat. Let the lid remain closed for another two minutes to let the rice cook through without drying it up. It's very yummy as is, or used it to make burritos.
-
OK. I'm going to provide you one of my secret recipes. Don't spread it around. This salsa makes others look sad. It's not blazing hot, but it is delicious! Needed: Food Processor Dried chili peppers: 1 each Ancho, Pasilla and Mulato (Chosen to be mild, if you want hotter salsa, pick hotter peppers) 5 large tomatillos 1 Jalapeno pepper, cored without seeds 3 cloves garlic 1 medium-sized white onion 1 teaspoon salt Instructions: 1 - with the dried Ancho, Pasilla and Mulato peppers, remove the stems and seeds, and boil for twenty minutes in a pint of water. 2 - once boiled, put the now hydrated peppers into your food processor with 1/2 cup of the water they were boiled in 3 - run food processor and make sure the peppers are well shredded, set aside 4 - heat oven to 450 (232.2 C) 5 - cover a cookie sheet with foil 6 - cut tomatillos in half and put on foil, cut side down. Also place Jalapeno and garlic on foil 7 - roast tomatillos, pepper and garlic in the oven for 15 minutes 8 - quarter the onion and place in the food processor 9 - Add 2 tablespoons of the Ancho, Pasilla and Mulato mix to the food processor, save the rest. 10- Add salt, roasted tomatillos, garlic, Jalapenos, and drippings from the cookie sheet to the food processor. 11- Run the food processor, and you're done. This recipe has a citrus, smoky flavor with modest heat. If you want more heat, pick hotter peppers, like Serranos or hot Jalapenos. This recipe works well at a Super Bowl party where not everyone wants a fiery salsa. The additional pepper mixture that I haven't used will be in my next batch of chili.
-
So, I'm headed to a place where getting fresh dairy is highly unlikely if not impossible. I need some help finding recipes and things I can cook/bake that don't require milk or butter. I can get eggs, but I'm not sure about protein unless it can come out of a box/can. And please don't suggest spam.