Senior Member
Join Date: May 2013
Posts: 1,458
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Quote:
Rice: • 12 oz package fine egg noodles (or "bird's nest noodles") • 3.5 tbs butter • 4 cups water • 2 cups rice • 1 tsp salt In one pan, start heating the water (with the salt) to bring it to a boil. In a second pan, stir the butter and noodles until the noodles are golden and coated with butter. Add the rice to the noodles and stir to coat the rice with butter as well. Once the rice is coated with butter, remove the rice and noodles from heat. When the water starts boiling, add the rice and noodles. Reduce heat to simmer. Stir and cover for 10 to 15 minutes, stirring occasionally. If the rice starts sticking, don't stir it anymore. When rice is tender, remove from heat. Don't stir until ten minutes after it's done. Stew: • 1 or 2 pounds of lean, trimmed diced steak (the leaner the better: sirloin tip or round steak, or if you can afford it, filet) • 2 lbs fresh or frozen green beans (I prefer cut, but as you please) • 1 medium yellow onion, chopped • 2 bulbs of garlic, peeled and chopped • 6 oz can tomato paste (plain tomato paste . . . nothing fancy) • 2 tsp salt • 1/4 tsp cinnamon • 1 tsp pepper • 1.5 to 2 qts Water In a 4qt pan, cook the steak, garlic, onions, salt and cinnamon. When the steak is cooked, stir in the water and tomato paste. Cook,covered, for about an hour (or until steak reaches desired tenderness). Add green beans and pepper and stir. Cook, covered, for about 20 minutes (or until beans reach desired tenderness). EDIT: Pour the stew over the rice only for individual servings. Otherwise, keep and store them separately. |
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#81 |
Senior Member
Join Date: May 2013
Posts: 1,458
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Here's the fried onion/lentil/cracked wheat dish:
Ingredients • 1 cup brown lentils • 1⁄2 cup course cracked wheat (bulgur) • 1 large onion, finely chopped • 3 tbs oil • 3 cups water • salt to taste In a large pan, begin heating the water to boil. While waiting for the water, begin browning the onions, with the oil, in a sauce pan. Brown the onions until they are dark brown, but be careful not to burn them. Keep stirring the onions so they don't stick to the pan and if necessary, add a little more oil as needed (don't make them too oily, but don't make them too dry, either). While browning and stirring the onions, keep an eye on the water. When it begins to boil, add the lentils. Boil them for about 10 minutes. They will start to absorb the water. After about 10 minutes, throw in the cracked wheat with the lentils. There should still be some water left for the wheat to absorb. If not, add just a little bit more. Let that boil for another 15 minutes or until the lentils and the wheat are both tender. When the onions are browned and the lentils and wheat are tender, pour the onions (oil and all) into the pan with the lentils and wheat. Mix well. If desired, add salt and pepper to taste. |
#82 |
Senior Member
Join Date: Jan 2016
Location: Adelaide, Australia
Posts: 2,294
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/Daplunk's stomach rumbles
Realm Works - Community Links Realm Work and Hero Lab Videos Ream Works Facebook User Group CC3+ Facebook User Group D&D 5e Community Pack - Contributor General Hero Lab Support & Community Resources D&D 5e Community Pack - Install Instructions / D&D 5e Community Pack - Log Fault / D&D 5e Community Pack - Editor Knowledge Base Obsidian Obsidian TTRPG Tutorials |
#83 |
Senior Member
Join Date: May 2013
Posts: 1,458
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Tabouleh:
Ingredients • 1 cup fine bulghur • A good sized bunch or two small bunches Parsley, finely chopped • 1 large tomato or 4 small tomatoes or 5 or 6 roma tomatoes, finely chopped • 1 med sweet/vidalia onion, finely chopped • 1 tsp salt • 1/2 tsp pepper • 1/4 cup olive oil • 1/4 cup lemon juice • optional: 1 tbs dry mint Combine the ingredients and mix well. Let it sit for a couple of minutes for the bulghur to soften as it absorbs the liquid from the vegetables and the dressing. If you like more dressing, you can add 1/2 cup of each oil and lemon juice, but I wouldn't recommend more than that. These are mom's old-world recipes. And they're awesome. |
#84 |
Senior Member
Join Date: Jan 2016
Location: Adelaide, Australia
Posts: 2,294
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Oh look... the servers gone down...
Realm Works - Community Links Realm Work and Hero Lab Videos Ream Works Facebook User Group CC3+ Facebook User Group D&D 5e Community Pack - Contributor General Hero Lab Support & Community Resources D&D 5e Community Pack - Install Instructions / D&D 5e Community Pack - Log Fault / D&D 5e Community Pack - Editor Knowledge Base Obsidian Obsidian TTRPG Tutorials |
#85 |
Member
Join Date: Jan 2016
Location: Sydney, Australia
Posts: 48
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Damn, trying to gauge how long this might take by looking at the other server downtimes but there's no real pattern. Just have to be patient I guess.
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#86 |
Senior Member
Lone Wolf Staff
Join Date: May 2005
Posts: 8,232
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It's ALIVE!!!!!
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#87 |
Senior Member
Join Date: Jan 2016
Location: Adelaide, Australia
Posts: 2,294
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I feel like its Christmas... except I'm an adult... and I already know whats in the presents.
Realm Works - Community Links Realm Work and Hero Lab Videos Ream Works Facebook User Group CC3+ Facebook User Group D&D 5e Community Pack - Contributor General Hero Lab Support & Community Resources D&D 5e Community Pack - Install Instructions / D&D 5e Community Pack - Log Fault / D&D 5e Community Pack - Editor Knowledge Base Obsidian Obsidian TTRPG Tutorials |
#88 |
Senior Member
Join Date: Jun 2007
Location: Queensland, Australia
Posts: 195
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Updating now...
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#89 |
Member
Join Date: Jan 2016
Location: Sydney, Australia
Posts: 48
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Woo!!!!
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#90 |
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