Staredit Network > Forums > Null > Topic: Recipes
Recipes
Jul 2 2010, 12:11 am
By: Program
Pages: < 1 2 3
 

Jul 3 2010, 1:39 am Lanthanide Post #41



Kame - I recommend red or yellow peppers for the stuffed peppers. I made some (not with that recipe) using green and red ones, and the green ones weren't very nice at all. Turns out although green/red/yellow peppers generally taste the same raw, the red and yellow ones have a lot more sugar in them than the green ones, and when you roast/bake peppers the sugar really becomes noticeable.



None.

Jul 3 2010, 2:30 am MrrLL Post #42



Learn to bacon weave.



Your sandwiches will never be the same.



None.

Jul 3 2010, 2:53 am Fire_Kame Post #43

a left leaning coexistence nut

Quote from Lanthanide
Kame - I recommend red or yellow peppers for the stuffed peppers. I made some (not with that recipe) using green and red ones, and the green ones weren't very nice at all. Turns out although green/red/yellow peppers generally taste the same raw, the red and yellow ones have a lot more sugar in them than the green ones, and when you roast/bake peppers the sugar really becomes noticeable.

Yea we used red peppers. =) It was pretty delicious, but we substituted stewed tomatoes with salsa and added red pepper flakes (along with some of the original red pepper) into it again. They were pretty good =)




Jul 3 2010, 3:07 am rayNimagi Post #44



Quote from Program
I prefer personal recommendations from people I know better (SEN),

lolwut?

Try cooking tilapia (a type of fish).

Tilapia fillets (I usually have 2-3 depending on size)
Olive oil
Salt
Pepper
Other seasonings: paprika, lemon shreddings, orange shreddings (optional)

After defrosting the tilapia, preheat the oven to 350 degrees. Pour a few tablespoons of olive oil in an oven tray. Put the tilapia on the tray, turn it over to cover the fillets in olive oil, and sprinkle salt, pepper, and seasonings. Bake for 8-15 minutes.

It goes great with rice.



Win by luck, lose by skill.

Jul 3 2010, 3:57 am BeeR_KeG Post #45



Quote from Program
Not necessarily worried about my weight, I just think all the bacon and egg recipes don't really provide for the vegetable/fruit/dairy food group. :lol:

But that's some good workout schedule advice there, I'll definitely try to retain something like what you do. Although the only nutrition advice I see is for the diet is for the snack. And I don't even really have a scheduled time when I snack.. lol

I'm a long distance runner, so XC and the mile. Since I'm moving up from middle school, there was no 3200 meter, but I'll definitely consider it.

Thanks man, those are some good advice.

Cool. I've ran those distances as time-trials but that's about it, after 800mts I tend to shut down.
The main benefits you'll get from my schedule is that you'll recuperate very fast in between training sessions so I could do more quality workouts. Last year when I trained during the morning and afternoon I really felt it during the afternoon with heavy legs, now I barely feel it at all unless we do really heavy training.

MrrLL you reminded me of Wendy's Baconator. It's too good to let pass, but you know you will feel your arteries slowly clog up.



None.

Jul 3 2010, 6:19 am Falkoner Post #46



One trick with scrambled eggs, if you add a bit of water to em, it makes them more fluffy ;)

French toast is a pretty easy one, and tasty too :)

1. Get bread, eggs, milk, ground cinnamon(somewhat optional), a pan, and a bowl that the bread can kinda fit in.
2. Crack an egg or two into the bowl, add a bit of milk, maybe 1/3rd should be milk, it's not really picky.
3. Stir the egg/milk mixture.
4. Heat the Pan to about half heat, not high.
5. Dip the bread, both sides, in the eggs/milk mixture, and lay it on the pan
6. Sprinkle the top side with a bit of cinnamon
7. Flip it once the bottom has cooked a bit, maybe a minute or less
8. Once the other side is cooked, remove, eat, and start more until you're out of egg/milk mixture.



None.

Jul 3 2010, 7:38 pm Program Post #47



French toast looks pretty easy, so I think that'll be my breakfast for tomorrow. Probably gonna stock up on chili to last me a couple days following Roy's recipe.



None.

Jul 3 2010, 7:51 pm lil-Inferno Post #48

Just here for the pie

  1. Get cereal box of choice.
  2. Get bowl of choice (preferably the one with all the Kellogs characters on it).
  3. Pour cereal into bowl (optionally, add milk if preferred).
  4. Party hard for successfully making a quick, easy, and possibly nutritious meal.

EDIT:
Quote from rayNimagi
Try cooking tilapia (a type of fish).
THIS.




Jul 4 2010, 3:05 am O)FaRTy1billion[MM] Post #49

👻 👾 👽 💪

Going on the "very picky eater" bit ... If you aren't a fan of vegetables (like broccoli, green beans, etc.) add cheese. Whether it be melted cheese or cheese sauce, it will most likely be a lot better. Not recommended for carrots (go peanut butter. ;))

tl;dr: All of my cooking for meals is basically just things I know I like thrown together in slightly different ways (usually in a skillet). Most of it involves cheese.


Post has been edited 1 time(s), last time on Jul 4 2010, 3:11 am by FaRTy1billion.



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Jul 4 2010, 7:46 am Lanthanide Post #50



Quote from Program
French toast looks pretty easy, so I think that'll be my breakfast for tomorrow.
French toast is very easy. It is also traditionally served at breakfast, with pan-fried banana, bacon and maple syrup, with other optional extras being icing sugar (confectioner's sugar? not sure what it is in USA) and sliced almonds. Also I'd use less milk than what Falk suggested.

I've long had it as a savoury meal at lunch, though. Add some salt and pepper to the mixture, and optionally sprinkle extra salt on the toast once finished. I had this for lunch yesterday, in fact.

Orange-glazed carrots - VERY easy to make, and delicious, especially if you're not particular fond of carrots/vegetables in general.
1/2 cup of orange juice
2 tablespoon of water
2 tablespoons of brown sugar (white works fine)
2 tablespoons of butter/margerine
1 teaspoon of powdered ginger
1/2 teaspoon of salt
2-3 carrots

1. Cut carrot into carrot sticks. Usually I cut each carrot into thirds, and then slice them into sticks from there, so each stick is about 1 to 1 1/2 inches long.
2. Stick everything in a pot (non-stick teflon is best for least hassle) on the stove, mix it together and boil it
3. When mixture has boiled down, in about 15-20 minutes depending on heat, carrots are done. Serve directly onto plate with glaze.

Like I said, VERY easy, and tastes great. Normally I don't have orange juice in the house, so recently I bought a 3L bottle and made up about 6 lots of the glaze in containers and froze them. So now all I have to do when I want to make glazed carrots is take a container out of the freezer and melt it in the pot!

Post has been edited 1 time(s), last time on Jul 4 2010, 7:53 am by Lanthanide.



None.

Jul 5 2010, 3:14 am Fire_Kame Post #51

a left leaning coexistence nut

Quote from Lanthanide
...with other optional extras being icing sugar (confectioner's sugar? not sure what it is in USA)...

In hindsight, icing sugar makes more sense.




Jul 5 2010, 3:16 pm rayNimagi Post #52



Quote from O)FaRTy1billion[MM]
Going on the "very picky eater" bit ... If you aren't a fan of vegetables (like broccoli, green beans, etc.) add cheese. Whether it be melted cheese or cheese sauce, it will most likely be a lot better. Not recommended for carrots (go peanut butter. ;))

What's wrong with cheese on carrots? When I have fondue, baby carrots go great when dipped in cheese fondue!



Win by luck, lose by skill.

Jul 5 2010, 5:00 pm BiOAtK Post #53



I'm writing up an infopic with everything needed for a healthy diet.



None.

Jul 6 2010, 8:58 pm O)FaRTy1billion[MM] Post #54

👻 👾 👽 💪

Quote from rayNimagi
Quote from O)FaRTy1billion[MM]
Going on the "very picky eater" bit ... If you aren't a fan of vegetables (like broccoli, green beans, etc.) add cheese. Whether it be melted cheese or cheese sauce, it will most likely be a lot better. Not recommended for carrots (go peanut butter. ;))

What's wrong with cheese on carrots? When I have fondue, baby carrots go great when dipped in cheese fondue!
D: Like dipping carrots in cheese sauce does not sound good ever.



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