Author Topic: NWR's WorldWide Test Kitchen  (Read 108456 times)

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Offline BlackNMild2k1

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Quick & Easy Chicken Noodle Soup
« Reply #100 on: July 21, 2010, 02:26:47 PM »
Quick & Easy Chicken Noodle Soup

Ingredients:
4 Packs of Roasted Chicken Top Ramen
Left over chicken
2 cans of mixed vegetables
Garlic Powder
Salt & Pepper
Oregano
Chicken Broth
Water

2 cans or half container of chicken broth and a cup of water in a large pot, bring it to boil.

Dump in all your hand shredded left over chicken and let boil for a few minutes.
season with garlic powder, salt and pepper.

Empty out the fluid in the cans and then dump in both cans of mixed vegetables and let that boil for a few minutes


then take your 4 packs of Roast Chicken Top Ramen

break them in half one way and then in half again the other way and dump them in the pot.
set the flavor packet aside and let soup boil for a few minutes.

Dump your 4 flavor packets in and stir, let cook for another minute while stirring it in.

Turn off the heat and put some Oregano over the top. Let cool and serve.
« Last Edit: July 21, 2010, 02:35:06 PM by BlackNMild2k1 »

Offline Mop it up

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Re: NWR's WorldWide Test Kitchen
« Reply #101 on: July 27, 2010, 03:59:07 PM »
Would the recipe still turn out okay if I were to cut the ingredients in fourth?

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #102 on: July 27, 2010, 05:54:27 PM »
I've never made a smaller batch, but I don't see why not.

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #103 on: September 09, 2010, 03:32:40 PM »
just wanna say that I made butter garlic chicken with Italian Seasoning instead of Parsley flakes since I was out of them, and it was still very very delicious.
I also used a different soy sauce, the brown bottle with the yellow label. So. Very. Delicious.

not sure how other peoples attempts came out salty.




and to follow up, Mop it up, how did your chicken noodle soup turn out?

Offline Mop it up

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Re: NWR's WorldWide Test Kitchen
« Reply #104 on: September 09, 2010, 08:39:18 PM »
I haven't made it, but that's mostly because it's summer, a time when I rarely, if ever, eat soup. If I still remember this come winter, I'll probably try it out.

Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #105 on: October 31, 2010, 09:11:02 PM »
How do you people feel about lemonade?

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #106 on: October 31, 2010, 09:42:38 PM »
Lemonade is good.

Lemon Iced Tea is better.

Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #107 on: October 31, 2010, 10:03:37 PM »
I made 18 different types of Lemonade this weekend.

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #108 on: October 31, 2010, 10:37:27 PM »
Hook up some recipes.

I didn't even know there was 18 different types of recipes for lemonade.
You must be to Lemonade what Bubba was to shrimp :P

Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #109 on: October 31, 2010, 10:52:48 PM »
I think we invented some. I going to post them on my extreme-sandwiches site, one a week. If anyone is interested, I will post them in this thread too.

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #110 on: October 31, 2010, 10:56:52 PM »
yes please. I might try out a few of them.



Was an Arnold Palmer of your concoctions?

Offline vudu

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Re: NWR's WorldWide Test Kitchen
« Reply #111 on: November 02, 2010, 10:53:44 AM »
I made 18 different types of Lemonade this weekend.

One of them better have involved urine and most of the rest should have involved vodka.
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Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #112 on: November 02, 2010, 11:23:05 PM »
I made 18 different types of Lemonade this weekend.

One of them better have involved urine and most of the rest should have involved vodka.

Milk, Milk, Lemonade, around the corner...

No Tea or Vodka involved, oddly enough, because my cohort was known to enjoy both. I need to finish some picture sorting then I plan on posting a lemonade each week for 18 weeks.


Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #113 on: November 04, 2010, 10:30:15 PM »
Okay, here we go, the first lemonade. Lesse, if my post will come through without too much mangling. edit: not too bad, as a bonus, here is a pic of 15 of the flavors:

Lemonade Insanity: 1. Lemonade Prime
Lemonade Insanity! height=125
Sandwiches aren’t the only thing I do. This summer I discovered the superiority of home made virgin lemonade. Virgin means that the ingredients are simple and pure: lemons, sugar, and water. I let my friend Jennifer try some and she was so impressed she made some of her own and took it up a notch or three; we ended up making 18 different flavors of lemonade! I’m going to share them over the coming weeks.
 Lemons:
The most important thing is the lemon juice has to be squeezed from the lemons directly and used right away. Lemon juice takes on a different flavor after about twelve hours from squeezing, so freshness is important. You can use a reamer or a juicer to gather your juice in a large container. Tip: toss your lemons in the microwave for a few seconds per lemon and roll the lemon to get the most juce. We used a wire mesh strainer to keep out the seeds. This also keeps out the pulp, so if you like pulpy lemonade toss some back in the lemon juice when done. I typically add 1 tablespoon pulp per 1 cup of lemon juice.
Sugar: Extreme Sandwiches Lemonade height=256
Sugar in its granulated form takes a lot of stirring to mix into Lemonade, otherwise you end up with a layer of sugar in the bottom of the pitcher. The best solution is to make simple syrup. All it takes to make simple syrup is one part water to one part sugar in a sauce pan on low heat. Once all the sugar is dissolved, the syrup is ready to use. I like to add a few scrapes of lemon zest (rind of the lemon) to the simple syrup to give it a nice lemony smell. Not too much, about a quarter of the lemon for 1 cup, depending on the fragrance of your lemons
Water:
So, what I’ve found to be the best ratio for Lemonade is one part lemon juice, one part simple syrup, and six parts water. That means one cup of juice and 1 cup of syrup will give you two quarts of lemonade, or four decent sized glasses. always pour your lemonade into a cup filled with lots of ice, the colder the lemonade is the better. Some people use about four parts water to their lemonade, but I’ve found that to be much too strong. You can always add ice to you pitcher if it is still too intense.
Straight up Lemonade will last about five days in the fridge, but it tastes the best the first day. The flavor will grow stronger the next day, both the lemon and the sweetness will intensify.

 
















So there you have it, the first lemonade of my series. It’s pure and simple, easy to make and it tastes great. There is a weird feeling of accomplishment I feel after making a batch of lemonade. I hope there are other people out there that are as passionate about lemonade as we are. Check back in the coming weeks for more flavors of lemonade we have tried.
The Ingredients:
 
  • 1 cup lemon juice
  • 1 cup simple syrup (lemon zest to taste)
  • 6 cups water
« Last Edit: November 04, 2010, 10:35:16 PM by ShyGuy »

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #114 on: November 05, 2010, 12:32:13 PM »
I already updated the OP and I'm sure I'll give a few of these a try.

Offline Mop it up

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Re: NWR's WorldWide Test Kitchen
« Reply #115 on: November 05, 2010, 02:55:46 PM »
I like lemonade, but I've never really tried to make it. I'll be interested in seeing your recipes, and if you have one involving strawberries then I'm so there.

Offline ThePerm

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Re: NWR's WorldWide Test Kitchen
« Reply #116 on: November 07, 2010, 03:29:23 PM »
from Halloween



when my mom pulled these out of the oven, i had no idea she had done this
NWR has permission to use any tentative mockup/artwork I post

Offline Stratos

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Re: NWR's WorldWide Test Kitchen
« Reply #117 on: November 08, 2010, 01:01:55 AM »
So it's the the season of eggnog. Anybody got any good recipes with it?
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Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #118 on: November 21, 2010, 12:04:56 AM »
Hey Mop, here is the strawberry lemonade you was asking about.

Lemonade Insanity 3: Strawberry Lemonade
The sandwich washer downer height=125
   Strawberry Lemonade is probably the most common form of flavored lemonade, it is a popular virgin drink at restaurants and juice bars. Its popularity is deserved though, because it tastes great!
One of the most important things to remember about berry lemonade of any sort is a little goes a long way. The strawberry flavor can quickly overpower the lemonade taste. Some people like it that way, but I like a nice balance between the two. Also, don’t use strawberry jam or syrup. It will add too much sweetness to the lemonade.
If strawberries aren’t in season, you can use frozen strawberries, they taste almost as good but they are generally a little sweeter.
To make our strawberry lemonade you will need a food processor, cause we want to grind the strawberries to a nice paste. a generous half cup of strawberries should be enough for a two quart batch of lemonade.
Pretty pink strawberry paste height=297  Core out the stems, throw the strawberries into the mixer and make your paste. Next, grab a mesh strainer and pour in your strawberry paste. Use a spoon to push it through and filter out the seed and big chunks. What is left over is a lovely pink color.
Add about a quarter cup of the strained strawberry paste to your 2 quarts of lemonade and stir. The lemonade turns a nice pinkish hue.
It tastes delicious! It will be a little stronger the next day, so don’t overdo it on the strawberries. If you like the pulp, you can throw in the strawberry paste without straining it, but keep in mind you will have a fruit film floating on top.
Strawberry Lemonade good to the last drop height=300
Ingredients:
 
  • 1 cup Lemon Juice
  • 1 cup simple syrup (lemon zest to taste)
  • 6 cups water
  • 1/4 cup strawberry paste

Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #119 on: January 10, 2011, 10:11:51 PM »
I've been practicing making the perfect alfredo sauce. I tried one tonight that has three ingredients: butter, cheese, and pasta water. It was very good.

Offline BeautifulShy

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Re: NWR's WorldWide Test Kitchen
« Reply #120 on: January 11, 2011, 09:52:21 AM »
Gonna be making fruit salad later tonight.I'll post the specifics after I make it.
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Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #121 on: January 11, 2011, 10:04:02 AM »
Please take pictures if possible

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #122 on: January 11, 2011, 10:32:09 AM »
I got a rotisserie for Xmas (cooked my 1st whole chicken ;D) and also learned how to make some Pork N Beans.

I might be sharing those, but the only one I took a pic of was the Chicken. It was tasty.
Lemon, garlic, salt, pepper & butter for the Rotisserie Chicken
Bacon, onion, brown sugar, syrup and a dash of salt for the Pork N Beans.

Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #123 on: January 18, 2011, 09:54:26 PM »
A picture of my Fettucine Alfredo (with some prosciutto and chopped parsley) Very simple to make.


Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #124 on: January 18, 2011, 10:17:22 PM »
Whatever happened to the other 17 flavors of Lemonade?
My girl just discovered her own concoction of Cranberry Pomegranate Lemonade.


and I can't believe that I never posted my Chicken Fettucine Alfredo
(chicken, broccoli, noodles and Mushroom Alfredo Sauce) I have pics, maybe I'll post it later.