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Author Topic: Food/Recipe Thread  (Read 237955 times)

Offline dealfinder11

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Re: Food/Recipe Thread
« Reply #1830 on: March 25, 2020, 10:28:47 AM »
Kokosh cake recipe anyone?

Offline Leahs

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Re: Food/Recipe Thread
« Reply #1831 on: March 25, 2020, 06:20:54 PM »
Try the bais yaakov cookbook

Online etech0

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Re: Food/Recipe Thread
« Reply #1832 on: March 25, 2020, 06:23:35 PM »
Random tip that I finally got around to trying: when boiling eggs, add 1/4 teaspoon baking soda to the water. Makes them really easy to peel and doesn't affect the taste.
Workflowy. You won't know what you're missing until you try it.

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1833 on: March 25, 2020, 06:26:01 PM »
Random tip that I finally got around to trying: when boiling eggs, add 1/4 teaspoon baking soda to the water. Makes them really easy to peel and doesn't affect the taste.
Cool! I didn't know that.

Online koplonko

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Re: Food/Recipe Thread
« Reply #1834 on: March 25, 2020, 10:30:53 PM »
Random tip that I finally got around to trying: when boiling eggs, add 1/4 teaspoon baking soda to the water. Makes them really easy to peel and doesn't affect the taste.
works with salt as well

Online etech0

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Re: Food/Recipe Thread
« Reply #1835 on: March 25, 2020, 10:45:35 PM »
Workflowy. You won't know what you're missing until you try it.

Offline incendia

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Re: Food/Recipe Thread
« Reply #1836 on: April 30, 2020, 01:25:38 PM »
any good parave instapot recipes?

Offline YitzR

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Re: Food/Recipe Thread
« Reply #1837 on: May 25, 2020, 05:06:09 PM »
Any good chicken cutlet recipes that were tried? Getting bored of the classics.....or is there a thread about this i missed...

Online yitzgar

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Re: Food/Recipe Thread
« Reply #1838 on: May 25, 2020, 05:06:44 PM »
Any good chicken cutlet recipes that were tried? Getting bored of the classics.....or is there a thread about this i missed...
What are the classics?

Offline YitzR

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Re: Food/Recipe Thread
« Reply #1839 on: May 25, 2020, 05:08:33 PM »
What are the classics?
poppers, marinades, Hawaiian, bbq sauce type etc.....

Offline moko

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Re: Food/Recipe Thread
« Reply #1840 on: May 25, 2020, 05:15:15 PM »
Any good chicken cutlet recipes that were tried? Getting bored of the classics.....or is there a thread about this i missed...
nothing like the classic....large chicken breast, deboned, skin on. Season with salt and pepper  Heat cast iron or stainless skillet with a bit of olive oil. Drop in hot skillet, skin side down for 6 min, flip for 4 min. Slice and enjoy.
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Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1841 on: May 25, 2020, 05:44:19 PM »
Any good chicken cutlet recipes that were tried? Getting bored of the classics.....or is there a thread about this i missed...
https://www.seriouseats.com/recipes/2015/07/chicken-fried-chicken-with-cream-gravy-recipe.html
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Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1842 on: May 25, 2020, 05:45:15 PM »
nothing like the classic....large chicken breast, deboned, skin on. Season with salt and pepper  Heat cast iron or stainless skillet with a bit of olive oil. Drop in hot skillet, skin side down for 6 min, flip for 4 min. Slice and enjoy.
Same, but I substitute it with duck breast
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Online etech0

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Re: Food/Recipe Thread
« Reply #1843 on: May 25, 2020, 07:08:03 PM »
Easy Sesame Chicken

Put a scoop of flour in a ziploc. Add some garlic powder and paprika, shake to mix.
Cut chicken into cubes, put in ziploc, shake to cover.
Arrange chicken in greased 9x13.
In another ziploc, mix 1/2c brown sugar, 1/2c ketchup, 1/2c water (you can adjust for more/less). Add some sesame seeds and mix.
Pour sauce over chicken so it's fully covered (you may need to help with a spoon).
Sprinkle with more sesame seeds (optional).
Bake 45 min at 350.
Serve over rice.
Workflowy. You won't know what you're missing until you try it.

Offline chinagel

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Re: Food/Recipe Thread
« Reply #1844 on: May 25, 2020, 10:35:39 PM »
Here's my uses of all my milk.

1. Farmer cheese. Put milk in pot on medium low flame (too high will burn the bottom and make the whole batch taste bad). You can add salt for flavor as desired. When milk is hot but before boiling add vinegar, slowly, as necessary (about 2-3 oz. per bottle) while stirring. Strain thru a cheesecloth or undershirt. You may want to run water a few times thru the cheese to remove hint of vinegar dependind on use (i.e. for lasgna won't make a difference, for cheesecake it may).

  2. Mozzarella'ish cheese. Same steps as Farmer cheese but add vinegar while still warm.
 2a. This can be shaped right after straining and brined. (i.e. cut into cubes, place in container with olive oil, salt, sugar, cherry tomatoes, herbs and other spices. Use your imagination. Refrigerate for 2-3 days. Or skip the oil and just rub spices on a braid. Eat plain or with crackers.)

  3. Yogurt. Add about 4 oz. yogurt (pref Greek) to a bottle. Leave in a warm place 24 hours. For Greek style yogurt just strain overnight.

  4. Sour Cream (good for cheesecake). Add about 4 oz. sour cream to a bottle. Leave in a warm spot 12-18 hours. Strain overnight.
 4a. For chocolate leben, use chocolate milk instead and dont strain, just pour out excess liquid.

  5. Cream cheese. Use above farmer cheese together with sour cream (75/25 ratio or more for creamier texture-use your judgement while making it. Can also add a little milk.). Whip together with salt for a few minutes on high speed.