Author Topic: NWR's WorldWide Test Kitchen  (Read 168661 times)

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Offline noname2200

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Re: NWR's WorldWide Test Kitchen
« Reply #75 on: May 13, 2010, 03:49:58 PM »
So you made the chicken and it came out too salty?

If you try it again, not only add less soysauce (and no salt), but check your mixture after you microwave it and make sure the soy sauce smell isn't strong. if it is, add more butter and other stuff. It should smell good with a slight hint of soysauce, but mostly like buttery garlic.

Not heavy on any scent, but if you had to identify what was in it, you would mostly smell butter and garlic with a hint of soysauce.

Hope that helps. Sorry about not actually measuring my ingredients so I could type them out.
I'll try and measure them next time.

No worries dude; I'm fully aware that these things are very much a trial-and-error affair (plus, I'm the one who picked the portions!).  Someday I shall tell you about my experiments with Butter Rice.  :P:

I  use cheddar because I always have sharp cheddar in the house. I've been  thinking about making a cheese blend with provolone and others.

Gotcha.  Just remember to use strong flavors, or else the vinegar in the sauce will overpower it.  One fun idea that occurred to me was to combine your Buffalo sauce with Chipotle sauce, but that's probably because I just love chipotle's flavor.  ;)

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #76 on: May 13, 2010, 04:08:06 PM »
I'll probably make it again sometime next week since I have plenty of chicken left over and I finally figured out the perfect measurements for my rice cooker to make consistent sticky rice everytime.

I'll take pics step by step so you can see how much I used and splice it all together so that there aren't too many pictures filling up the page.

Offline Toruresu

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Re: NWR's WorldWide Test Kitchen
« Reply #77 on: May 15, 2010, 10:35:09 PM »
So today I had proper Breakfast Bagel Sandwich at 7am, and wow. It carried me throughout the day no problem until about 3pm.

You, BnM, are a genius.
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Offline NWR_insanolord

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Re: NWR's WorldWide Test Kitchen
« Reply #78 on: May 15, 2010, 10:46:51 PM »
Once I'm done with the paper I should probably be writing right now instead of being on the forums and I'm done with finals (just a few more days, I can't wait!), I've got a couple recipes to post on here when I have time to figure out where they are.
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Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #79 on: May 15, 2010, 11:53:52 PM »
So today I had proper Breakfast Bagel Sandwich at 7am, and wow. It carried me throughout the day no problem until about 3pm.

You, BnM, are a genius.

You, sir, are welcome.
Breakfast has been my longtime favorite meal to make and I have at least one more recipe to share from my small collection signature day starters. I just have to be willing to make it.

It's my breakfast pizza. I don't have all the ingredients right now, but it feeds 4 and it too is delicious.

Offline BlackNMild2k1

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Border Fried Rice
« Reply #80 on: May 18, 2010, 12:44:59 AM »
This is not my recipe, but some of your know Luly from Animal Crossing. It's her recipe, so here is her

Border Fried Rice (It's Mexican, not Chinese)

Ingredients:
Carne Asade (Thin Sliced Steak)
Bacon (4 strips)
Ham (4 slices)
Onion (about 1/4)
Celery (2 Stalks)
Mushrooms (Portabello, 6 whole)
Eggs (5 eggs)
Rice (2 cups)
Soy Sauce (2 kinds, 1 Tbl Spoon of Each)
Milk
Salt & Pepper
Cooking Oil

Step 1) Put 2 cups rice to cook (salt it if that's what you do)

Step 2) Cook your Carne Asada (season to taste)


Step 3) Cut up all your veggies, ham and bacon (keep bacon separate)

Step 4) Prepare you eggs for scrambling. Milk, Salt and Pepper were added to the mix.

Step 5) Cut up your Asada (it should be done cooking by now)

Step 6) Cook your Bacon (save small amount of grease in the pan)


Step 7) Set all of your cooked/cut stuff aside


Step :cool; Cook your Scambled Eggs in the bacon grease you saved and then set aside


Step 9) Fry your rice in a large pan (we used a Wok)


Step 9.5) while frying rice use 1 Tbl Spoon of each soy sauce and stir it in till evenly coated.

(you could just use 2 tablespoons of the same soy sauce, but this isn't my recipe)

Step 10) Set Rice aside, in a different pan, you are about to use the Wok for something else.

Step 11) Cook all your Veggies and your Ham in a small amount of grease (you can use bacon grease if you still have some)


Step 12) Mix the Seasoned Rice back in


Step 12.5) and then the eggs


Step 12.75) stir it all together


Step 13)
Enjoy your meal

Border Fried Rice & Pork Chops
« Last Edit: May 18, 2010, 12:47:15 AM by BlackNMild2k1 »

Offline noname2200

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Re: NWR's WorldWide Test Kitchen
« Reply #81 on: May 18, 2010, 06:56:01 PM »
Time for a yummy, gooey, heart-attack-inducing appetizer!

1 loaf French Bread (a baguette works well)
2 tablespoons diced green chiles (buy one small can)
1 stick butter, softened
3 cloves garlic, minced or pressed
1/2 cup mayonnaise
1/4 pound cheddar cheese, shredded

1) Slice bread in half lengthwise.
2) Mix chiles, butter and garlic until creamy, set aside.
3) Mix mayonnaise and cheese together, set aside.
4) Spread the chile mixture on the bread. Spread the mayonnaise mixture over the chile mixture all the way to the edges.
5) Broil 3” from broiler until puffy and just beginning to brown. Serve at once. Wrap leftovers in foil and reheat in foil in the oven.


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Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #82 on: May 18, 2010, 08:15:06 PM »
Chile Cheese French Bread?

Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #83 on: May 18, 2010, 09:57:56 PM »
I wanna see a picture of this bread.

Offline noname2200

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Re: NWR's WorldWide Test Kitchen
« Reply #84 on: May 19, 2010, 01:09:25 PM »
I wanna see a picture of this bread.

Once I get a digital camera and figure out how it works, consider it done!

Offline noname2200

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Re: NWR's WorldWide Test Kitchen
« Reply #85 on: May 26, 2010, 07:46:08 PM »
Got a easy-but-time-consuming recipe that's great for an appetizer, main course, or dessert: Empanadas!

(For all empanadas)
1.5 cups all-purpose flour
0.5 cup Butter-Flavored Shortening
4 oz. Cream Cheese, softened
Pinch salt
4-6 tablespoons of COLD water
1 egg

1) Simply put all of the dry ingredients into a bowl and, with two knives, keep chopping up the mixture until the shortening and cream cheese are all smaller than a pea.
2) Add four tablespoons of water, then mix the whole thing by hand until you have a uniform dough (no dry portion remains).  Work fast!  The heat from your hands messes up the dough!
3) If you need a bit more water, add some, one tablespoon at a time. Do not add too much water, or the rolling step becomes extremely difficult!
4) Refridgerate, covered, for at least two hours
5) Flour a large, flat surface.  Add the dough on top, then rub more flour over the dough's surface.
6) Flour your rolling pin, then flatten the dough to about 1/8 inch thickness.
7) Using a fairly large cookie cutter or similar instrument (I use the top of my blender), cut circular portions of the dough.
8) Repeat steps 5-7 with the remaining dough, until you've used it all up.
9) Fill the MIDDLE of the dough with whatever fillings you wish.* Make sure to ONLY use a tablespoon of filling at the most!
10) Moisten the edge of the dough.
11) Fold the dough over the fillings. Seal the edges by pressing a fork down on them
12) Put the empanadas on a greased cookie tray
13) In a separate bowl, scramble the egg with a spoonful of water, then brush the mixture on top of each empanada.
14) Bake at 375 for 15 minutes, or until the empanadas turn golden.
15) Let the empanadas cool for five minutes.
16) If you've made a dessert empanada, you can sprinkle them with a generous amount of cinnamon and white sugar.

*Be creative or conservative with the fillings: it doesn't really matter.  My favorites are to fill them with Nutella or Fruit Jams (Both are huge hits).  I've also used apple pie filling for a yummy, decadent treat.  For a main course, consider ground beef that's been cooked in spicy salsa, or some garlic chicken.  As long as the filling has a moderate to strong flavor, you can't go wrong!

Offline ThePerm

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Re: NWR's WorldWide Test Kitchen
« Reply #86 on: June 24, 2010, 10:47:43 PM »
i just tried this, and its a little weird but it was pretty good

ok years ago i remember watching this show called the Frugal Gourmet

anyways i remember him making something really weird one time and it stuck with me


he took Parmasan Cheese + Nuts(not sure which type) + Honey and made a desert out of it

now tonight we had spaghetti for dinner, and we had some shredded parmasan. I had eaten some cashews last night, so i knew we had some of those. We always have honey for tea. So, i mixed them together. I told my mom about it, and she jsut thought it was weird. I tried it though, and it was good. It was sweet and nutty.
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Offline BlackNMild2k1

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Breakfast Scramble/Breakfast Pizza
« Reply #87 on: July 01, 2010, 03:25:46 AM »
Breakfast Scramble/Breakfast Pizza

Both of these are made basically the same way with slight preparation differences


Ingredients
Hashbrown patties x6
Eggs x6
Sausage Patties x6
Bacon Slices x6
Shredded Cheddar
Shredded Mozzarella
Onion
Green Bell Pepper
-Optional- (I would've used if I had it)
Red Bell Pepper
Mushrooms
Tomatoes
Ham

1.) Preheat our oven (425o)and pop your Hashbrown patties in in for about 15 minutes before you flip.
cook till golden brown but now not fully crispy.

2.) Cook your bacon, set aside to drain on an napkin and dump the grease
-2.5- fry up ham slices/dices if you got it

3.) Cook your sausages, set aside on napkin to drain the grease.

4.) Chop your vegetables, coat skillet with some vegetable oil and saute to liking.

5.) Chop up meat (sausage, bacon & ham) and chop up hash browns.
-----------------------------------------------------------------------------
This where Scramble can turn into pizza or vice versa
-----------------------------------------------------------------------------

~Breakfast Scramble~

6.) Put meat and hash browns together


7.) Add vegetables

Mix thoroughly

8.) Beat 8 eggs. (add milk if you like)

9.) add some more oil to skillet and dump entire mixture to skillet


Pour egg batter evenly over mixture. Let cook for a few minutes


10.) add your cheeses (Cheddar & Mozzarella)


11.) Stir and serve


-------------------------------------------------------------

~Breakfast Pizza~

6.) Beat your eggs (add milk if you like to make them fluffier)

7.) Grease your pan with vegetable oil and spread your hashbrowns across the pan evenly. end to end. (Hashbrowns is your pizza crust)

8.) pour eggs all over the hasbrowns. This is what hold the crust together.

9.) place your meats and vegetables ontop of your pizza crust and then cover with cheese .


10.) cover with a top until cheese melts


11.) cut into slices and serve.
« Last Edit: July 05, 2010, 12:25:23 PM by BlackNMild2k1 »

Offline Dasmos

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Re: NWR's WorldWide Test Kitchen
« Reply #88 on: July 01, 2010, 03:56:40 AM »
My brother keeps bragging about how great his own version of a "Breakfast Pizza" is. I'm definitely going to have to show him this, this looks like it shits all over his.
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Offline Stratos

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Re: NWR's WorldWide Test Kitchen
« Reply #89 on: July 01, 2010, 06:20:16 AM »
Now I need to go buy some breakfast meat. I'm gonna make me a breakfast pizza this week.
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Offline ThePerm

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Re: NWR's WorldWide Test Kitchen
« Reply #90 on: July 01, 2010, 06:39:39 AM »
jeez that looks good
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Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #91 on: July 01, 2010, 10:26:57 AM »
If you make it right. you can just pick it up and eat it with your hands.

Sometimes I even save a little bit of the meats and sprinkle them on top of the cheese before it melts so that it looks more like a pizza.

I might make another one today since now I have all the veggies and meats I would normally use and then update the pics.
« Last Edit: July 01, 2010, 10:28:35 AM by BlackNMild2k1 »

Offline ThePerm

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Re: NWR's WorldWide Test Kitchen
« Reply #92 on: July 03, 2010, 10:54:36 PM »
Exact Flavor Sausage Egg Mcmuffin w/ Cheese
by popular demand from BnM



I like McDonalds Sausage Egg Mcmuffins with cheese, unfortunately you can't get them past 11:00 am

I am never up that early. I had made several attempts to make a proper SEM+C but the sausage never tasted right, and I always wondered how they made the eggs. Then little by little it all came together and I figured it out. Now lemme start by saying yes my kitchen needs to be cleaned, and yes the sandwich looks really ghetto. I blame the English muffins because they were old soggy and stale, i was going to make 2 sandwiches but i ended up throwing the English muffins away. I should have ran to the store to grab new muffins, anyways


here is what you need
Jimmy Dean's Turkey Sausage
Eggs
American Cheese (though other then on burgers and with eggs I hate, it tastes even better with cheddar)
Thomas' Original Nook and Cranny English Muffins
an egg poacher

fill egg poacher with water

oil egg cups and put eggs in the cups

cover eggs in poacher


your kitty may try to help
it should take about 6 minutes for the eggs to start to white out


when they are whited out leave them on. we want the yolks to harden
get your muffins and toast them

while doing this put your sausage in the microwave for 15 seconds

now take the cheese and the sausage and put it on the toast and put them all in for another 20 seconds

take the egg out of its cup


and cut it in half

place the ingredients together


yeah it looks ghetto, but use new muffins and it should look dozens of times better,
also use the flat egg half not the round one like i did
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Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #93 on: July 05, 2010, 12:28:43 PM »
I updated the Breakfast Scramble with 4 more mouth watering pics (I also ham & mushrooms)
http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg621577#msg621577

I would go make another one right now if I had any eggs lefts.

Offline Stogi

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Re: NWR's WorldWide Test Kitchen
« Reply #94 on: July 07, 2010, 05:32:43 AM »
Jesus chrisit, BnM. I hope you split that with somebody. Not even Phelps could deal with that intake of salt, fat, and calories. I'm not a bitch. I get down, but damn. God damn.
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Offline Toruresu

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Re: NWR's WorldWide Test Kitchen
« Reply #95 on: July 07, 2010, 04:16:53 PM »
Wowza! That looks delicious BnM!
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Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #96 on: July 07, 2010, 07:12:59 PM »
Jesus chrisit, BnM. I hope you split that with somebody. Not even Phelps could deal with that intake of salt, fat, and calories. I'm not a bitch. I get down, but damn. God damn.

Either of those will feed 4, I didn't eat that by myself.

Offline ThePerm

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Re: NWR's WorldWide Test Kitchen
« Reply #97 on: July 08, 2010, 05:30:35 AM »
I noticed my Ghetto Muffins title, and for a bit i thought it referred to my kitteh.

I put my Ghetto Muffins against all Breakfast sandwiches after 11am. Jack in the Box, and Burger King can't touch my stuff. Wendy's Mcmuffin clones were really good, but they were discontinued.
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Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #98 on: July 08, 2010, 01:41:06 PM »
Put it against my Breakfast Bagel anytime of the day and I guarantee it wasn't much of a contest ;)

p.s. Forgot to put your in the OP
I named it the McGhetto McMuffin :)
let me know if you want t name change.
« Last Edit: July 08, 2010, 01:45:45 PM by BlackNMild2k1 »

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #99 on: July 17, 2010, 04:19:06 PM »
I made a change to the Butter Garlic Chicken recipe

I originally had it as 1/2 stick of butter but I meant 1-2 sticks of butter.

Don't know if that makes a difference to anyone, but I thought I would point it out.

p.s. 2 sticks should be enough to make 8-12 pieces of chicken depending on size.

I made 6 pieces last night and I had enough butter sauce left over to coat the tops of both sides and then some.
So if you haven't tried it yet, you definitely should because it was soooo good.

p.p.s. I used I Country Crock & Kikkoman
pre-post edit: 3 Pics of the butter measurement

Just about 100mg of butter here, which is about halfway between 1/3 cup & 1/2 cup.


I might have also worded this part wrong too, fill the cup up to where the butter is with Soy Sauce (filling in the gaps)


Put a healthy amount of minced onions, garlic powder & parsley ontop.
then microwave till butter is melted.
« Last Edit: July 17, 2010, 04:22:02 PM by BlackNMild2k1 »