RPC has moved! These pages have been kept for historical purposes

Xiaoli Vorgan · **01-09-2015, 01:18 AM**

(01-09-2015, 01:12 AM)Kage Wrote: hi my name is kage and i am a fat lady who likes cats and food.

that stuff looks tasty.

I have a question for people who may or may not make spaghetti meat sauce using stuff like the Prego sauce or whatever.

If I do not add ketchup or sugar I find that the sauce is really... well quite acidic. Are there other ways you may or may not have gotten around this?

(Also, leave spaghetti and sauce together or keep it separate? ? )

Ketchuppppppppp!? Ahhh you just brought back memories of my grammas makeshift spaghetti lol.I'm not sure about how to cut down the acid, I don't make mine with a whole lot of sauce, I usually put in alot of mild cheddar, mozarella, provolone.

Maybe you are using too much sauce.

**Unnamed Mercenary** · **01-09-2015, 01:20 AM**

(01-09-2015, 01:13 AM)Xiaoli Vorgan Wrote: I like our burgundy marble counter tops, but I always freak out when I need to put something hot on them, so I end up lining it with pot holders.

Stove is not new, but the rest of the kitchen, including the cabinets and fridge, and floor and wall tiles are new.

You and I, we have good taste <3

...prolly not. I'm in a meh apartment. I miss having gas appliances because of baking. Electric is nice for a lot of things, but the kitchen here hasn't been renovated in the complex for a while, so the unit I have isn't the best. :<

Mae · **01-09-2015, 01:31 AM**

(01-09-2015, 12:59 AM)Xiaoli Vorgan Wrote: (YES I used boil in a bag rice! Sue me!)

I see nothing wrong with boil-in-bag rice >_> Perfectly cooked rice is something that escapes my grasp, even when I very carefully follow the directions on my rice cooker, unless I use boil-in-a-bag.Â

My inability to cook rice is why I eventually turned to quinoa and couscous.

SPEAKING OF COUSCOUS (cause now I want some...)

Sweet and savory couscous:

Pour one part vegetable stock into saucepan

Chop dried apricots and dates (you want to chop your own dates -- the already-chopped ones are rolled in a powdered sugar/cornstarch mix and are unsuitable for this) up to a half-part, add to saucepan, cover, and bring to a boil.

Remove from heat, and very carefully remove lid -- you want to retain as much steam and condensation as possible -- and quickly add in couscous. Cover, swirl pot slightly to help distribute liquid, then let sit, covered, for five to ten minutes. Remove lid, drizzle small amount of olive oil, a sprinkling of black pepper and some chopped parsley leaves, and then fluff with a fork.

A good base/side for chicken, fish, and roasted veggies. I also like to just top it with toasted nuts and goat cheese and eat it that way, or with a dandelion (or other bitter greens) salad and my black or roasted garlic vinaigrette dressing.

Hyakki · **01-09-2015, 07:11 AM**

(01-09-2015, 01:12 AM)Kage Wrote: hi my name is kage and i am a fat lady who likes cats and food.

that stuff looks tasty.

I have a question for people who may or may not make spaghetti meat sauce using stuff like the Prego sauce or whatever.

If I do not add ketchup or sugar I find that the sauce is really... well quite acidic. Are there other ways you may or may not have gotten around this?

(Also, leave spaghetti and sauce together or keep it separate? ? )

Ketchup and sugar... in spaghetti sauce? (I don't understand.)

I would suggest adding caramelized onions to sweeten it. But if you're going to go through the trouble of chopping/cooking additional vegetables, you may as well make the entire sauce.

A simple recipe that I'm guessing measurements for. Its about enough for a pound of pasta.

3T olive oil
1 tsp red pepper flakes
1 large onion, diced
4 large cloves of garlic, minced
8-12 roma tomatoes, diced (dunk them in boiling water for a minute then peel them if you don't like skin)
salt, pepper, fresh basil to taste

Heat oil, add peppers
sautee onion, add garlic
add tomatoes, simmer for about an hour
season as desired

You could go further with this and add in things like more vegetables, tomato paste, wine, seafood, sausage or whatever.
spaghetti and sauce together master race.

Mae · **01-09-2015, 05:56 PM**

Oven roasting or grilling your tomatoes can also help cut down the acidity if you're gonna make your own sauce. A splash of heavy cream can also help.
I've also heard that honey instead of sugar (cause I'm familiar with the sugar thing) works and is a bit more subtle/complimentary.

Kage · **01-09-2015, 06:01 PM**

Well the biggest thing is that I sorta want a meat sauce like [Image: meatsauce.jpg]

And the fastest way I've gotten there is using like Prego Traditional Italian sauce..

Recoil · **01-09-2015, 06:07 PM**

Royal Banana Bourbon "Ice-Cream" (dairy optional)

Ingredients
2-3 Frozen, Sliced Bananas
2 Tablespoons of Half 'n Half (Optional)
2 Tablespoons of Honey (or more, if you prefer it sweeter)
1 Shot of Bourbon (Crown Royal used here)
Dash of Cinnamon for GarnishÂ

Toss the frozen bananas in either a blender or food processor with the bourbon and half and half and blend until smooth, adding in the honey intermittently throughout the process until its used up. Pour into either a bowl or a few cups and garnish with cinnamon. Serve immediately and enjoy!

Kage · **01-09-2015, 06:10 PM**

What happens if I skip the bourbon

Gray · **01-09-2015, 06:28 PM**

Here's some stuff of mine.Â Sorry if my camera work is bad.

Chicken cordon bleu with white wine cream sauce

[Image: 10522774_702920546411501_638381954485068...bebb9c.jpg]

Homemade french breads

[Image: 10390153_676663035703919_6725565411871656364_n.jpg]

Crepes and jam with turkey bacon

[Image: 10422126_691278164242406_193643490798957186_n.jpg]

Blueberry cream cake...thing

[Image: 10312420_675153119188244_2599964950896101878_n.jpg]

Chocolate cake with White chocolate vanilla buttercream frosting, and ganache

[Image: 998147_626460694057487_1417258951_n.jpg]

King cake

[Image: 1530377_621332304570326_1806754940_n.jpg]

Baked potato soup

[Image: 1545970_625874767449413_146819897_n.jpg]

Raspberry swirl cheesecake

[Image: 1557166_614915375212019_2010147900_o_zps9518fbf8.jpg]

Pumpkin streusel bread pudding with vanilla butterscotch sauce
[Image: 10863842_780247045345517_3794529408828730641_o.jpg]

Banana cream crunch wrap
[Image: 10258460_741023665934522_2833801564908414061_o.jpg]

Strawberry banana pudding cheesecake
[Image: 10714330_746688408701381_5092103215795105266_o.jpg]

And that's most of my food pics.Â I have a few more, but they won't post right, so for now, I'll close with some cats.
[Image: 1243837_564619426908281_1447642146_o.jpg]

[Image: 1243837_564619426908281_1447642146_o.jpg]

Recoil · **01-09-2015, 06:29 PM**

(01-09-2015, 06:10 PM)Kage Wrote: What happens if I skip the bourbon

You'll end up with a substantially healthier icecream!

It'll be thicker too. You can balance that out by adding milk or even some sort of creamer. Water could probably do the trick too, if you'd prefer to cutout the dairy and alcohol altogether. It's a very healthy snack overall and it's easy / fun to mess with!

Mae · **01-09-2015, 07:12 PM**

(01-09-2015, 06:01 PM)Kage Wrote: Well the biggest thing is that I sorta want a meat sauce like <image>
And the fastest way I've gotten there is using like Prego Traditional Italian sauce..

Â
Start by browning whatever amount of hamburger you want to use in a skillet with tall sides. Add some onion and garlic if you wish (and celery, since I saw it in the picture) while you're cooking the hamburger. Once the meat is no longer pink and the veggies are fairly cooked through, drain meat, wipe skillet clean, and return meat to the pan.

Add some tomato paste (couple tablespoons, depending on taste) and a teaspoon of honey (to start), mix, and turn heat to medium. Start adding in either canned plain tomato sauce, canned plain crushed tomatoes in sauce or juice (not in puree), diced tomatoes in juice, or your own roasted tomatoes that have been puree'd. You want to add as much to make the meat to sauce ratio to your preference. Allow to simmer for between a half-hour to an hour, depending on how hungry you're feeling and add the rest of the seasonings you wish (oregano, basil, red pepper flakes, 'Italian seasonings", a bay leaf, parsley, black pepper, etc). Save adding fresh basil and/or parsley until towards the end. Taste occasionally, add more honey in small amounts until the balance is where you want it to be.

MikoBehnen · **01-12-2015, 10:46 PM**

Tonight's Dinner (which was amaze-balls if I do say so myself)

[Image: IMG_3019edit.jpg]

(not my picture... mine wouldn't load)

Ingredients:
2 chicken breastsÂ
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained1/4 teaspoon dried basil

Instructions:

Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately, garnished with basil, if desired.

Made some sticky rice to go with it and just wow... so good!

Kage · **01-15-2015, 01:51 PM**

Gonna head out to Slater's 50/50 for Restaurant Week!
[Image: 20091215-5050-5050.jpg]

The menu sounds delicious WHAT DO I ORDER D:
Menu http://www.destinationirvine.com/include...dinner.pdf

OMG I GET TO TRY POUTINE Big Grin

Steel Wolf · **01-15-2015, 03:23 PM**

(01-15-2015, 01:51 PM)Kage Wrote: OMG I GET TO TRY POUTINE

....prepare to have your French fries-eating world absolutely ROCKED TO ITS CORE by the magnificence that is poutine.

Legit poutine, now...cheese curds. Not shredded cheese or cheese sauce. THEY MUST BE CHEESE CURDS, KAGE!! *grabs by the shirt collar and shakes*

Telluride · **01-15-2015, 03:26 PM**

I saw a friend of mine suggest this, for people who want a low-cal sweet treat:

The "Skinny Shake" (tastes like a Wendy's Frosty)

3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana
Blend.

« Next Oldest \| Next Newest »
Pages (18): « Previous 1 … 4 5 6 7 8 … 18 Next » Jump to page:

Foods! Delicious Foods. Please share them (recipes?pics?) with me (everyone)

RPC has moved! These pages have been kept for historical purposes