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| Recipes | |
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| Tweet Topic Started: Mar 22 2008, 10:20 PM (96 Views) | |
| Ophelia | Mar 22 2008, 10:20 PM Post #1 |
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I propose a revolutionary idea: that the new residents of Noonvale pool their knowledge of the Sacred Arts of Cooking, and create a thread dedicated to showcasing wonderful recipes and delicious foodstuffs. Today I will be attempting to cook a delicious spinach cannelloni recipe my mother used last Christmas. I will then feed it to my boyfriend, and we shall celebrate our symbolic one year anniversary with delicious creamy pasta dishes. If all goes well, I will report back here with the recipe itself! |
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| Elanor Sarralyn | Mar 24 2008, 10:18 AM Post #2 |
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...*can't cook* Or, rather, I've never really been allowed to. What if I cut my finger off with a paring knife? Or bake myself in the oven? *sarcasm* |
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| Kitty | Mar 24 2008, 02:16 PM Post #3 |
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Crepes! I just love crepes. :] I haven't had them in a while...my grandma's secret recipe is the only one we use, maybe I'll post it just for you guys to see
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| Jeni | Mar 24 2008, 04:03 PM Post #4 |
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Secret recipes!...I must have. Please? |
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| Viorica | Mar 24 2008, 04:08 PM Post #5 |
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Chocolate Chip Oatmeal Cookies 1/4 cup butter 1/4 cup shortening 1/2 cup white sugar 1/2 cup brown sugar Blend, then stir in: 1 egg 1/2 tsp vanilla 1 tbsp water Blend again, then add: 1 1/2 cups oatmeal 3/4 cup flour 1/2 tsp salt 1/2 tsp baking soda 1/2 cup chocolate chips Mix, spread on cookie sheet, and bake for 12-15 minutes |
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| Wordy | Mar 24 2008, 04:38 PM Post #6 |
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My three-year-old brother loves to make stir-fried zucchini with me. ^^ Even the world's most horrifically picky eater (me) like it, and it takes like two minutes to make. Stuff Zucchini (about 1/2 to 1 zucchini for each consumer-type person) A frying pan Butter Garlic powder A carrot/potato peeler Directions I. Peel the zucchini so that it is a medium green color. It really makes a difference; I hate the peel. II. Chop it up to slices about as wide as a pencil, but it doesn't matter too much. Too thin and they'll burn, too thick and they'll be crunchy and raw inside. III. Put the frying pan on high...ish...heat and put in a bit of butter. Poke it around until it melts, then add a generous sprinkle of garlic powder. IV. IMMEDIATELY dump in the zucchini. It should sizzle. Prod it wildly with a wooden spoon until the edges are brownish. V. It them while they're still warm, because if you wait, it's really nasty. =D |
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| Kitty | Mar 24 2008, 06:55 PM Post #7 |
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I'd give it to youse but I'll have to wait until Dad gets home...we have to memorize it because writing it down on paper is a sin. :] |
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| Ophelia | Mar 24 2008, 09:51 PM Post #8 |
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Ooooh, secret recipes! Mine isn't secret, I just left it at my boyfriend's house. I'll post it here when I get it back, though. It's soooo creamy and delicious, and really easy to make, too. Heck, I burn toast, and I managed it! |
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Secret recipes!
12:30 AM Jul 11