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Subject: Werewolf Recipes rss

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Crimson Fox
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Please post your favorite recipes so that we can try them.

(That's recipes by werewolfers, and not recipes with werewolves in them)
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I see you...
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CrimsonFox wrote:
Please post your favorite recipes so that we can try them.

(That's recipes by werewolfers, and not recipes with werewolves in them)


Three Cups Villager, 1 Cup Seer, 2 Cups Hunter. Mix Well and Serve room temperature.
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Zed TwoEggs
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Tommy's recipe has a strong aux flavor.
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a valiant, pungent reindeer king
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There's a badass recipe for lentil tacos that I eat all the time but the Allrecipes entry I got it from has changed quite a bit, so I need to wait until I'm on my iPad to see what it is. But it's delicious, healthy and incredibly filling.
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Dan Corrin
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Traveller Werewolf - more games planned
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Black Bean Beef:

(Stir-)fry 720g lean beef in 2 tbsp canola oil (5 min). (My Wok broke and I just fried it last time - didn't notice the difference)
Remove beef and (Stir-)fry 24 green (or string) beans (cut in half or thirds), 2 red (or green) bell peppers julienned and 2 small onions cut in 8 wedges ea. in another 2 tbsp canola oil (7 min)
Add 6 minced garlic teeth and 5 tsp ginger and fry for 1 more minute
Add beef back in
Add Sauce* and 3 cup beef stock
Add in cornstarch paste (3 tbsp cornstarch and equal water)
Cook at medium-high heat, stirring until it thickens.

*Black Bean Beef sauce:
6 tbsp black bean sauce, 4 tbsp soy sauce, 2 tbsp rice vinegar (or wine), 4 tsp brown sugar, 2 tsp black pepper
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Phelan
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Well, if this taking a serious turn, here's a super simple Mango mousse recipe I sometimes do:
-1 can of Mango pulp(500 grams)
-4 plain yogurts
-1 can of condensed milk
-(optional)packet of neutral(or mango) gelatin

Dissolve gelatin well in hot water, and then let water cool.

Mix it all together with a blender, and when it's well mixed, cool in the fridge for 6 hours, or until consistent.

The gelatin makes it creamier and lighter, I think, but it's not necessary per se.

You can also use pulp from other fruits, or some other flavouring.

Super easy to do, and delicious.
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Mr. Stabs
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Black Bean Burritos:

4 (10 inch) flour tortillas
1/4 cup vegetable oil
2 red onions, chopped
2 teaspoons minced garlic
2 (15 ounce) cans black beans, rinsed and drained
2 teaspoons minced jalapeno peppers
6 ounces cream cheese
1 teaspoon salt
1/4 cup chopped fresh cilantro
1 bundle of green onions, chopped
some (3/4 cup?) grated cheddar cheese

---

1. Heat oil in a 10-inch skillet over medium heat. Place onion, green onion white bits, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally.

2. Pour beans into skillet, cook 3 minutes stirring.

3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Add in cheddar cheese. Throw in green onion green bits.

4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
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Phelan
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I like to use jalapenos in my cooking. I haven't found a place around here where I can buy them regularly, though.
 
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a valiant, pungent reindeer king
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See, the problem with most recipes is that my wife doesn't like onions, and rarely likes peppers. So while the bean burritos sound amazing, it comes out to essentially what we already do: dump can onto tortilla with shredded cheese, heat, eat.

Phel: grow your own!
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If you can't pronounce the first syllable, just nix it.

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*drools*

Pictures?
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Mr. Stabs
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Sigafoos wrote:
See, the problem with most recipes is that my wife doesn't like onions, and rarely likes peppers. So while the bean burritos sound amazing, it comes out to essentially what we already do: dump can onto tortilla with shredded cheese, heat, eat.

Phel: grow your own!


The recipe I modified for my black bean burritos originally called for red peppers, but I hate them and green peppers, so I often run into the same issues with cooking. Also, I've had to make it before without cheese because one of my friends doesn't like cheese (yes, I know that's crazy). Apparently it still tasted good, though.
 
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Irina_Phoenix wrote:
*drools*

Pictures?


I'll see what I can do. It probably won't help sell the recipe, however, because my cooking style is 'make it taste good - presentation is for suckers'.
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Phelan
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Ziilch wrote:
Sigafoos wrote:
See, the problem with most recipes is that my wife doesn't like onions, and rarely likes peppers. So while the bean burritos sound amazing, it comes out to essentially what we already do: dump can onto tortilla with shredded cheese, heat, eat.

Phel: grow your own!


The recipe I modified for my black bean burritos originally called for red peppers, but I hate them and green peppers, so I often run into the same issues with cooking. Also, I've had to make it before without cheese because one of my friends doesn't like cheese (yes, I know that's crazy). Apparently it still tasted good, though.
I don't like cheese.
Well, most of them, at least. I eat mozzarella, or other mild cheeses if they're molten.
 
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Goo
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Weekend morning Dutch Babies:

Mix:
1/2 C Milk
2 Eggs
1/2 C Flour
1/4 C Sugar

Melt 2 T butter in a cast iron (or other oven-proof) skillet. Poor in mix. Leave on stove for 1 minute. Move to 425F oven for 15 mins.

When it's done, squeeze a lemon on it, sprinkle powdered sugar. I like to roll it up like a burrito.



My family can't get enough of this on the weekends so I keep trying different ways to make more at one time (having only 1 cast iron skillet). I've tried baking pans and it's still pretty good.
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Gelatinous Goo wrote:
Weekend morning Dutch Babies:

Mix:
1/2 C Milk
2 Eggs
1/2 C Flour
1/4 C Sugar

Melt 2 T butter in a cast iron (or other oven-proof) skillet. Poor in mix. Leave on stove for 1 minute. Move to 425F oven for 15 mins.

When it's done, squeeze a lemon on it, sprinkle powdered sugar. I like to roll it up like a burrito.


My family can't get enough of this on the weekends so I keep trying different ways to make more at one time (having only 1 cast iron skillet). I've tried baking pans and it's still pretty good.
Huh, you mix in with the poor? *humpf* yuk

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a valiant, pungent reindeer king
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Gelatinous Goo wrote:
Weekend morning Dutch Babies:

Mix:
1/2 C Milk
2 Eggs
1/2 C Flour
1/4 C Sugar

Melt 2 T butter in a cast iron (or other oven-proof) skillet. Poor in mix. Leave on stove for 1 minute. Move to 425F oven for 15 mins.

When it's done, squeeze a lemon on it, sprinkle powdered sugar. I like to roll it up like a burrito.



My family can't get enough of this on the weekends so I keep trying different ways to make more at one time (having only 1 cast iron skillet). I've tried baking pans and it's still pretty good.


Ooh, cast iron skillets aren't too expensive... how hot should the skillet be before you pour in the mix?
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Goo
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Sigafoos wrote:
Gelatinous Goo wrote:
Weekend morning Dutch Babies:

Mix:
1/2 C Milk
2 Eggs
1/2 C Flour
1/4 C Sugar

Melt 2 T butter in a cast iron (or other oven-proof) skillet. Poor in mix. Leave on stove for 1 minute. Move to 425F oven for 15 mins.

When it's done, squeeze a lemon on it, sprinkle powdered sugar. I like to roll it up like a burrito.



My family can't get enough of this on the weekends so I keep trying different ways to make more at one time (having only 1 cast iron skillet). I've tried baking pans and it's still pretty good.


Ooh, cast iron skillets aren't too expensive... how hot should the skillet be before you pour in the mix?


I put it on the stove on medium, melt the butter in it, then put the batter in as soon as the butter is melted. It's the kind of baking that isn't too finicky. You can't really go wrong.

In fact, when I've used a baking dish, I melted the butter in the microwave, then dumped the batter in and threw it in the oven.
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Pete Sellers
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Gelatinous Goo wrote:
Weekend morning Dutch Babies:

Mix:
1/2 C Milk
2 Eggs
1/2 C Flour
1/4 C Sugar

Melt 2 T butter in a cast iron (or other oven-proof) skillet. Poor in mix. Leave on stove for 1 minute. Move to 425F oven for 15 mins.

When it's done, squeeze a lemon on it, sprinkle powdered sugar. I like to roll it up like a burrito.



My family can't get enough of this on the weekends so I keep trying different ways to make more at one time (having only 1 cast iron skillet). I've tried baking pans and it's still pretty good.


Dutch Babies are awesome. My kids both love them, but I have to season them differently for each kid.

My daughter likes it when I add a little lemon zest, vanilla, cinnamon and nutmeg (which is the way I like 'em), but my son has to have it with just a little vanilla and lemon.

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a valiant, pungent reindeer king
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I've gone down a rabbit hole of reading about/pining for cast iron skilelts now. Thanks, Goo.

Do you re-season yours each time? Or just wash with hot water/dry/forget about?
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Phelan
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Sigafoos wrote:
I've gone down a rabbit hole of reading about/pining for cast iron skilelts now. Thanks, Goo.

Do you re-season yours each time? Or just wash with hot water/dry/forget about?
Isn't there a Cast Iron Skillet Thread?
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Goo
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Sigafoos wrote:
I've gone down a rabbit hole of reading about/pining for cast iron skilelts now. Thanks, Goo.

Do you re-season yours each time? Or just wash with hot water/dry/forget about?


I seasoned it when I first got it and never since. I just give it a quick wipe with hot water and dry. I was just reading somewhere that I should do it differently, but I can't remember what or where I read that (lifehacker?).
 
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Goo
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It was Lifehacker(rl)
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George Buss
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Sigafoos wrote:
See, the problem with most recipes is that my wife doesn't like onions, and rarely likes peppers. So while the bean burritos sound amazing, it comes out to essentially what we already do: dump can onto tortilla with shredded cheese, heat, eat.

Phel: grow your own!


Wife doesn't like onions - Check!
Grow my own jalepenos - Check!
Own and love my cast iron skillets - Check!

Sig, we are gonna have to talk sometime...

We have a deal in my house. I don't bake but I make soup, and my wife doesn't make soup but she bakes. Baking requires some level of precision, Soup-ing(?) requires general understanding of flavor affinities and willingness to experiment FTW.

So, perfect meals at our house have been a chicken corn chowder with fresh baked onion rye bread.

Now to find my favorite recipe to post.
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Phelan
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Sigafoos wrote:
Phel: grow your own!
I didn't get fresh ones. I don't think I've seen fresh ones live, even. They came in a jar, kinda like pickles, but not quite.

My grandfather used to grow "piri-piri", an african type of very spicy hot pepper that is used a lot in Portugal, though. My father makes his own piri-piri sauce out of it.
 
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George Buss
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Gelatinous Goo wrote:
Weekend morning Dutch Babies:

Mix:
1/2 C Milk
2 Eggs
1/2 C Flour
1/4 C Sugar

Melt 2 T butter in a cast iron (or other oven-proof) skillet. Poor in mix. Leave on stove for 1 minute. Move to 425F oven for 15 mins.

When it's done, squeeze a lemon on it, sprinkle powdered sugar. I like to roll it up like a burrito.



My family can't get enough of this on the weekends so I keep trying different ways to make more at one time (having only 1 cast iron skillet). I've tried baking pans and it's still pretty good.


Goo, how many do you make at a time? or does this feed all the Goo family with one skillet?
 
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