Entropia Recipes!

[Hurrikane]

LOL why not, we got EU-related everything else.... I'll kick off with a favourite artery-clogger I've developed from a recipe of my Mum's creation....

Hogglo Heart-Stopper

You will need:

Hardware: An oven, a nice big oven dish about 50mm (2") deep that you don't need again, tin foil.

Ingredients:

Belly Pork Strips; enough to cover the bottom of your oven dish. Mine holds about 2lb (1kg).

Dark Soft Brown Sugar; enough to sprinkle evenly over all the meat.

Dark Soy Sauce; enough to douse the meat.

Chinese 5-Spice seasoning; enough to cover all the meat with a fine dusting.

Pure Virgin Olive Oil; a drizzle.

Water: half a glass.

Side Dishes:

Corn Cob (1 per person)

Fist-sized potato (for baking)


Directions:

Pre-Heat oven to just below it's highest setting.

Lay the belly pork strips in the oven dish. Drizzle the olive oil over them randomly.

Add the water so that it rises about 5mm (1/4 inch) up the dish around the meat.

Splash the Soy Sauce all over the meat until it is covered.

Give the meat a dusting of the Five Spice seasoning all over.

Sprinkle the Brown Sugar on top until all surfaces are covered evenly.

Shove it in the oven for around an hour; this dish is best eaten at the precise moment the sugar stops caramelising and turns black. The fat is cooked by the added heat of the melting sugar and the result is incredible. Too long in the oven, it's too crunchy, not long enough and it's too chewy; only experimenting gets it right.

Baked potatoes can be put in the oven at the same time, after a wash, rubbing the skin with salt and wrapping them in tin-foil; take out when the skin's like tasty leather and the inside's all fluffy

You boil the corn.

Hope to see something I can try, lets see your recipes

Hurrikane

[CycoKick]

Hehe lol

Id never ever eat that

Let me dig and ill comeup[ swith something when im wsober again

[fresco]

Originally Posted by CycoKick

Hehe lol

Id never ever eat that

Let me dig and ill comeup[ swith something when im wsober again

thats a real man's dish

[Ogulak'Da'Dragon]

Saba-Cakes! For breakfast!

Ingredients:
2-3 Potato's or 2 -3 Cups of Mash potato mix.

2 Egg's

Half a cup to a cup ( depending on how spicy you like it ) Of Pepper jack cheese (Grated)

bit of salt and pepper

Half an onion (chopped)

little bit of flower

+3 more eggs or Sausage/bacon basicly anything you want


Directions:
First off you need to get 2 cups or so of mashed potato's
I prefer homemade mash potato's and ive never tryed this with box'd mashed potato's can't hurt to try.
The long homemade version:
Peel the potato's however many you want I make a whole bag cause potato's save well and with 1 bag I can have potato Pancakes for 2-3 weeks.
boil your potato's in salt water intell they start falling apart when you stick a fork in them.
Drain them and start mashing them not alot just a little then add half of stick of butter (MELTED) per 5 potato's you boiled (fairly sized) and about half a cup of milk.
Mash Mash Mash
adding milk if needed.

Thats the potato's now its just way more simpler and easy just to use the box mix

But
Combine all the incredients in one bowl
1/2 onion
1/2 cup pepperjack cheese
2 eggs
salt and pepper
and a little bit of flower

mix it all together adding flower to make the consistancy of watery dough.

Heat a large flat pan to high heat with veggie oil spoon in the batter and fry for 3-4 minutes then turn it should be brown on both sides ^^

Serve with 3-4 egg's or sausage bacon or whatever you prefer.
_____________________________________


Above recipe might sound long just for breakfast but I can garuntee anyone who hasn't tryed potato pancakes will fall in love with them.
Hash browns just don't cut it anymore ^^
I'll have potato pancakes with anything btw doesn't have to be breakfast can be with a steak or just a side to some red meat.

[AlphaGeek]

You're going to need something to wash this food down with folks! Since all the Calypso bars have nothing, we'll have to resort to our own ingenuity. Therefore, I present the uber-secret formula and procedure for:

Dreaded Drunken Diripi Mead


Alchoholic, check your local laws before proceeding!

Materials:
Glass 1 Gallon (4 Liter) bottle, such as an apple juice or cider bottle.

2.5 Lbs (1 Kg) Diripi Honey (Terran Clover Honey can be substituted)

1 Packet Lalvin D-47 yeast (From online brewing supply store, no, brewers yeast won't work, nor will bread yeast)

1 Gallon (4 Liters) water from any potable source

Covered Pot large enough to hold all liquid

Kitchen handheld skimmer or strainer.

Bottles to contain about 1.5 gallons ( 6 liters)

Paper towels

Rubber band large enough to fit bottle neck

Kitchen thermometer (optional)

Single hole stopper same size as bottle (optional)

Brewing airlock (optional)

About 4 feet (1.5 Meters) clean plastic tubing suitable for siphoning.

Time

Patience

Procedure:

Place water in pot, bring to boil

When boiling begins, add honey while stirring vigorously. Watch for boilovers!

Reduce heat, allow to simmer for 15 to 30 minutes

As liquid simmers, skim foam that forms off the top.

Remove from heat, cover, allow to cool.

Allow temperature to drop to below 100 degrees F (38 degrees C). This will be just a bit cooler than bath water.

Open yeast packet, stir into liquid. Stir vigorously to get some air in there!


Transfer liquid into your container. Leave at least 2 inches (5 cm) of air space!

If you have an airlock and stopper, put some water in the airlock and affix it to the bottle with the stopper. Otherwise, cover the opening with several layers of paper towel and fix in place with the rubber band.

Store in a dark room temperature area. You may want to put a disposable oven liner below the bottle (now a fermenter!) in case the yeast is overzealous.

Watch for bubbling! As the yeast eats the sugars in the honey, they will produce Carbon Dioxide (OK) and Ethanol (Yaaaay!)

For those with airlocks, wait till activity slows to one bubble every 2 minutes or so.

Non-airlock folks, wait 6 months to be safe. Noticible bubbling should have ceased and any particulates should settle out leaving a clear golden liquid.

Siphon into clean bottles. Keep the hose off the bottom to avoid sediment, seal.

If you're unsure about the yeast activity level, err on the side of safety!

Store the bottles upright in a plastic tub. If the yeast is still active, there is the risk of CO2 buildup in the bottles resulting in a bottle explosion. You do NOT want to clean up a mead spill!!

Wait a month or more, chill, open, pour into serving container glass, mug, horn, flagon, etc) slowly to keep any sediment in the bottle.

Drink responsibly, and enjoy!

AG

[ZippO]

God that sounds good AlphaGeek! You were making me drool at work! I maybe will have to try out those other two recipes as well

[AlphaGeek]

Zippo, glad you're interested!

Brewing is amazingly inespensive for the results.

If you have trouble locating the items mentioned, try www.midwestsupplies.com as they are reputible and fairly priced.

You can also use a champagne yeast in the above recipe, but this will result in a more dry finished product, as champagne yeast hits the alchohol toxcisity(sp?) wall at around 20%, hereas the D-47 is much less resistant to alchohol.

Red Star Champagne Yeast- 5 PED
Lalvin D-47 Yeast - 8 PED
S- type Airlock- 10 PED
Rubber Stopper - 6 to 15 PED

Honey- local warehouse store for under 70 PED.

Glass bottle- Buy a gallon of apple juice, drink it = free bottle!

So, we're at 108 PED for a gallon of nice stuff, and all the equipment cost is covered for subsequent batches.. so 75 to 80 PED for a gallon or so of yummy stuff!

[Usurper]

For when you are coming down with a cold or by any other reasons have a sore throat.


Heat up milk and pour it in a cup.
Add two teaspoons of honey, some grinded ginger
and half a teaspoon of butter. (yes, butter)

Give it a good stir until everything is desolved into the milk.
Drink while hot.

[Metatron]

The Marco Burger:

Purchase:
1x Big Mac from McDonalds
1x Whopper from Burger King
1x Classic Double from Wendy's

Shuffle together into one stack, enjoy.

[onyx oZ Zombie]

Buffalo Berycled Dip

*please note that any metric measurements listed below are approximates based on online conversion tools*

- (4) med - large chicken breasts
- (2) 8oz (~226g) pkg cream cheese
- (1) 12oz (~0.35L) bottle Frank's Buffalo Wing Sauce (or preferred hot sauce)
- (1) 16oz (~452g) pkg shredded cheddar-jack cheese (or preferred variety, low moisture if possble to cut down on grease pooling)
__________________________________________________ __________

- preheat oven to 350F (~177C)
- begin to soften cream cheese (set out or empty into bowl, mash with fork, and microwave for 30-45 seconds - don't melt)
- grill or sautee chicken breasts, then cube
- mix cubed chicken with hot sauce and let marinate for 15-30 minutes
- combine entire bowl of chicken/sauce with cream cheese until evenly mixed
- spread mixture into 13"x9" (~33c x ~23c) dish and cover with shredded cheese
- place dish in oven and let bake until shredded cheese is melted (approx 10 minutes)

Serve with your favorite short bread, cracker, or chip