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About This Club

Our love of Ripple and XRP has brought us here. We come from all parts of the world and all cultures. Let's share some of our favorite recipes so we can celebrate in style when our beloved zerps moon! I just want to enjoy some good food. Appetizers, main dishes, side dishes, and desserts. Be polite.
  1. What's new in this club
  2. Sounds delicious! A Bourbon from my collection would fit perfectly with your duck recipe. It pairs beautifully with all forms of poultry, but the duck meat tastes unique. I'm a whisky collector. And in my collections that are kept safely on https://www.newbondstreetpawnbrokers.com/blog/whisky-investment-guide-2020/ you can find five of the top 10 investments whiskies on this list. Do you guys invest in any of this stuff, or maybe fine jewelry, books, watches? I see it as a good investment with a huge perspective on the future. Because all are drinking alcohol, it is widely produced and used.
  3. https://coil.com/u/Nouknitouk added two of my recipes: (Teriyaki steaks) and FWI chicken curry
  4. Looks easy and delicious. Gonna have to try this, just need to track down some of that seitan.
  5. Beer battered fish nuggets red cabbage slaw chipotle mayo flour tortilla sprinkle of cilantro squeeze of lime slaw 1/4 red cabbage 1 carrot shaved/ grated the juice of a lemon, lime and 1 orange. 1/4 cup red wine vinegar or any white vinegar. 2 medium cloves of garlic, minced or pressed 1 teaspoon sugar or more to taste 1/2 teaspoon salt 1/4 to 1/2 teaspoon oregano 1/4 tsp ground black pepper
  6. I've talked about this before, but its funny - every year we get a season pass with a meal plan from my parents for Christmas. Even with as much as we do (trips down to Virginia, and Georgia, our trip to Assateague, all of our day trips we use the meal plan A LOT. Go to the park in the morning, jump in the water, cool off, get lunch (subway, mexican food, Chickie's and Pete's, salads, brisket, pulled pork, rotisserie chicken, hand breaded shrimp....) go home, do stuff, repeat for dinner... and the funny thing is that you think Amusement park stuff, but it's actually pretty good.... We will even grab subway for the next day and take it home so when we leave early in the morning we already have lunch made and packed... My wife jokes, it's the best Christmas gift we could get from them because it's not junky stuff, and we don't have to cook at all with dishes and such during the summer... even week-ends thru Sept. and Oct. So what's that have to do with the recipe? Well, my Mexican menu that I do tends to just be taco Tuesday, when I remember.... Over the summer, the boys fell in love with the Mexican place that does burritos, and this recipe looks both really good AND really easy, so thanks!
  7. Kid tested / Busy parent approved 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks 1 (1.25-ounce) package taco seasoning 1 cup low sodium chicken broth 1 (15-ounce) can corn kernels, drained 1 (15-ounce) can black beans, drained and rinsed 1 cup salsa, homemade or store-bought 1 (4.5-ounce) chopped green chiles 1 cup long-grain rice 1 cup shredded Mexican blend cheese 2 tablespoons chopped fresh cilantro leaves Directions Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot and gently toss to combine. Stir in corn, black beans, salsa and green chiles. Without stirring, add rice. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute. Serve immediately, garnished with cilantro, if desired.
  8. Thanks for posting this! I have a child who is transitioning to a plant based diet and I’ve been trying to add to my recipes for him!
  9. Looks good, Snoop! I love recipes that have personal connections. Thank you for sharing. ?
  10. This recipe is my wife's Uncle Dusty's recipe... I don't know why he was called Dusty. His real name was Richard, and he didn't like being called D*ck, so sometime when he was in the Airforce he got the nickname Dusty... He wasn't always appreciated by many in the extended family, but everyone LOVED his food. He loved our family very much though and before he passed (years ago) hand wrote our favorite recipes for us. It is with great pride that I am able to recreate them because you always think of that person when enjoying that meal, and I am happy to share it with all of you! The wife and kids actually requested I make this for today so I thought I would post it here as well. It is SUPER EASY - the worst part is the chopping the onions.... but only when I forget to put them in the fridge overnight and then burn a candle near where you are cutting them! Note - this is the ACTUAL recipe, but I usually end up doubling it so I can share it with others. This also freezes well! ALSO, you are making it the night before so it can sit in the fridge overnight! 8 medium to large vidalia sweet onions 4 cans (14.5 ounces per can) of beef broth (again this is the ORIGINAL recipe - I usually buy a close equivalent of the larger "boxes" - Swanson, I think?, but it doesn't really matter too much.... I think I end up with maybe an extra few ounces being dumped in, but not a big deal) 1/4 POUND butter (8 tablespoons.... one stick) flour 4 beef cubes Croutons Shredded mozzarella cheese So, here's what ya do... You'll need a BIG pot. Cut the onions - traditional recipes for onion soup will tell you to cut them into "rings" - but when eating I always hated having the "dangling" large rings from my spoon so I will cut those "rings" in half. No loss of taste and it makes it easier to eat! Anyways, thin slices, either halved or quartered. Start melting the butter - on a burner numbered 1 thru 10 I usually put it on a 6 or 7 Once the butter is melted about halfway dump all of the onions in there and leave it on the heat until the onions are CLEAR stirring occasionally - so you're not going to stand there stirring constantly... wait a few minutes and just stir the onions making sure to bring the ones from the bottom to the top. The whole process should take 15+ minutes just remember to stir gently so you aren't mangling the onions. Ok, remember when I said you'll need flour? How much? Depends. All of the liquid in the onions was just brought out and you're essentially just making a roux with that liquid and the onion mixture. When I double the recipe I do it by handfuls and usually end up with maybe a cup's worth.... just remember, you can always add more, but can't really take it away! Anyways, add the flour and stir gently so you aren't mangling the onions. When there really isn't any more liquid in there and the flour isn't "lumpy" you're good. Add the beef broth - just dump it in and stir you'll get clumpy onion and flour parts. It's ok, they'll break up. Take the FOUR beef cubes and dissolve them into TWO cups of HOT water (technically you can do it in any temperature, but they dissolve easier in hot water....) Dump that into the pot. Stir Bring to a boil Stir You want it to go at a low boil for a bit, and have the level of soup drop down. I can't really tell you how much. It will just LOOK and start to taste right - I say start because once it cools you're going to refrigerate it overnight.... It just tastes better then. Also, HOT BOILING SOUP IS HOT....don't hurt yourself! I left it go at the low boil for about 20 minutes and it dropped down maybe half an inch. You're still stirring it every few minutes Let it cool (I just move it to another burner and let it cool for an hour...) then move to you're refrigerator - just put the whole pot in and let it sit overnight. When you're ready to serve it pull it out maybe an hour before, let it warm up for maybe 10 minutes, then put it on the burner and bring it back up to temp, stirring occasionally. Usually I will serve this with a loaf of homemade bread for dinner, makes for a perfect cool fall or winter meal! The way we will serve is is to put out a bowl of croutons and a bowl of shredded mozzarella cheese and let people put in what they want in their own bowl of soup, by the time you are done buttering the bread your cheese should be melty and your croutons should be absorbing the soup! Easy enough that even @Loki and @Hellen can make it
  11. Little late but a good Baklava recipe is this: this is Baklava greek style with walnuts (the turkish one has pistachio) https://akispetretzikis.com/en/categories/siropiasta/mpaklavas Some Greek desserts also from the same author: Bougatsa (this is traditional custard pie from Northern Greece). https://akispetretzikis.com/en/categories/glyka/mpoygatsa-glykia And Melomakarona is my favorite dessert of Christmas time. https://akispetretzikis.com/en/categories/keik-mpiskota/ta-melomakarona-toy-akh
  12. @RegalChicken - This one is for you... Ingredients 1 teaspoon salt (or seasoned salt) 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon black pepper Optional: dash cayenne pepper 1 1/2 cups flour Optional: 1/4 cup nutritional yeast 1/4 cup mustard 2 tablespoons baking powder 1/2 cup water 1 lb. seitan (or another chicken substitute, cut into 1 to 2" square pieces) Steps to Make It 1) In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne and nutritional yeast. 2) In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well. 3) Add baking powder to the flour mixture and combine well. 4) Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture. 5) Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3 to 5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup, ranch dressing, honey mustard, hot sauce or barbecue sauce (or whatever you would like for something like chicken nuggets or fried tofu) and enjoy! Tip: If your chunks are turning brown or black rather than a crispy golden brown, your oil is probably too hot! Reduce the heat a small amount and try again.
  13. if anyone has any actual duck or goose recipes I'd be interested in seeing them. We've also been occasionally driving out to this really cool outdoor oyster bar off Hood Canal and trying various versions of grilled oysters at home. really good stuff. I might try this one next: https://www.myrecipes.com/recipe/grilled-oysters-0
  14. How exactly do you quote a specific comment in another section of the forum and repost it here in The Zerpening though? I've never been able to figure this out! *** oh- I see this is the cookery section I thought I was in The Zerpening!... but if you do know how to repost posts from one thread to another then let me know!
  15. I'm very sorry. You were not supposed to be in the cookery section and I did not think you would see the above!
  16. Ah, @Snoopy ... as if I needed another reason to love you ..... this does look awesome, and I’ll report back with my findings. Apologies on the delay with the baklava recipe - this one is a tough get ... there is no recipe, per se - I know the main components, but not the fine details and alchemist’s secret (which I think is rose water) ... so, I’m waiting on the next chance that I can get together with this individual where he can share it from memory - we just didn’t have time on the last go ... soon
  17. Guest

    Rum Cake

    Thanks, @Snoopy!! Definitely trying this one - - - probably this weekend
  18. To celebrate XRP reclaiming the 2nd place spot I am posting this recipe @Rey @Loki @Hellen @CountZerpula @dragonbait Please be advised that even though there are only 5 ingredients to this thing this is a HARD recipe. You need this thing whipped up as much as possible and are CAREFULLY folding in the flour and butter. At that point it's about your skill in having a light touch - because if you are not gentle with the cake batter the whole thing will collapse and you will end up getting a baked piece of rubber - my first two attempts. It's an AMAZING recipe though that my mom somehow managed to get when she was friends with one of the bakers of Sardi's in New York. Mom shared the care recipe but never the recipe for the frosting / icing, so I can't help you TOO much there since I've just done generic frosting recipes and haven't liked the combo. My last bit of advice - when you are greasing the pan instead of using crisco use butter flavored crisco - not just for this recipe but for every recipe.... works great for pie crusts. too! Sardi's Rum Cake 1 and 3/4 cups softassilk cake flour 10 eggs at room temperature 1 cup granulated sugar 1/2 teaspoon vanilla extract 1/4 cup cooled melted butter Heat oven to 350 degrees F. Grease and flour 2 nine inch pans SIFT and measure flour and set aside. You need a LARGE mixing bowl - 6 quarts ideally... Using your whisk attachment at high speed mix the eggs and sugar until it completely fills the bowl. Add in vanilla BE CAREFUL AND USE A LIGHT HAND for the next two steps... You just whipped it up and if you collapse this thing you will end up with a flat rubber like cake. Using a wire whisk over the egg mixture CAREFULLY fold in flour one third at a time Once done QUICKLY fold in the butter and turn into the two prepared pans Bake for 20 minutes or until when LIGHTLY touched in the center no imprint of your finger remains. Turn out at once onto cooling racks. COOL When cool sprinkle 1/2 cup white rum onto each cake, and ice the cake.
  19. Oh wow, I'm impressed. When we're stuck in the rain with the storm remnants I'm going to try this out! Thanks
  20. This blows pumpkin away, start with the biggest taters you can, the bigger they are the more sugar/ starch they have 2 1/2 cups Graham cracker crumbs 1 1/2 cups gingersnap crumbs 1/4 cup finely chopped pecans 1/2 cup butter, melted 3 cups whole milk, divided 1 1/2 cups mashed sweet potato 1 cup brown sugar, divided 2 teaspoons vanilla extract 3 teaspoons Knox gelatin 8 egg yolks 1/2 cup all-purpose flour 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 1/2 cups heavy whipping cream 1/3 cup confectioners' sugar Some whole pecans for garnishing Preheat oven to 350 degrees. In a bowl, combine Graham-cracker crumbs, gingersnap crumbs, chopped pecans, and butter. Press into the bottom of a 9x13-inch baking pan. Place in oven and bake and toast for 10 minutes. Let cool. In a medium saucepan, combine 2 3/4 cups milk, mashed sweet potato, and 3/4 cup brown sugar. Cook over medium heat, whisking frequently, until mixture boils. Remove from heat and stir in vanilla extract. In a small bowl, combine remaining 1/4 cup milk and Knox gelatin. Let sit 5 minutes. Meanwhile, whisk egg yolks, flour, and remaining 1/4 cup brown sugar in a medium bowl until smooth. Mixture will be thick. Add gelatin mixture to milk mixture and whisk to combine. Use a large measuring cup to scoop about 1 1/2 cups of the hot milk mixture. Gradually, while whisking constantly, add this hot milk mixture to the egg mixture. Pour egg mixture back into milk mixture while whisking. Stir in spices. Cook over medium-high heat while stirring continuously, until mixture begins to thicken. Gently boil for 2 minutes. Spread mixture onto prepared crust. Cool to room temperature and refrigerate for at least several hours. In a chilled mixing bowl, beat heavy cream with an electric mixer on medium-high speed until it starts to thicken. Turn speed down to medium-low and gradually add confectioners' sugar. Turn speed back to medium-high until medium peaks form. Spread whipped cream on top of chilled custard. Store covered in refrigerator. Or just use reddi whip but why would you
  21. I'll post my Sweet potato recipe (better than Pumpkin) when I find it
  22. Crock pot meals are the best! Just fix it and forget it!
  23. Oh, I like this! Thanks! I'm printing it out to try sometime later this week (I would today, but I've got Chickie's and Pete's crab fries from Dorney and am ready for football!)
  24. That looks and sounds really good! I'm always looking for good breakfast options for the boys. I'll find something they love, then they get bored with it. I like the smaller shell idea because everyone could personalize it some. Thanks!

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