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| Animal Farm Do-It-Yourself-- Homesteading & Self-Sufficient Living |
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11-24-08, 22:58
| #201 (permalink) | |
| Deemster In Training  Join Date: Aug 2008
Posts: 506
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Usually I do twice baked potatoes with my steak. Also.... those fajitas look amazing. Im going to try that marinade! | |
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11-25-08, 22:28
| #204 (permalink) |
| Moderator  Join Date: Jan 1972
Posts: 2,767
| Stuffed Mushrooms #1
What you'll need: 6-8 large button mushrooms (or stuffer mushrooms) 2 garlic cloves 2/3 cup italian breadcrumbs 1/3 cup parmesan cheese 2/3 cup water 1 tablespoon dried parsley plus a lil bit more to to sprinkle on top 1 tablespoon onion powder a lil vegetable oil to sautee the mushroom and garlic in First, remove the stems from the caps and chop em up nice and fine. I use a fork and sorta crumble them. Then take your garlic and mince that up nice and fine and put this in a lil pan with some vegetable oil and your onion powder and sautee them up. About 10 min on med-low heat. Mix your breadcrumbs, parmesan cheese, and parsley. Add in your sauteed mushroom bits with garlic and give it a good mix. Then add your water. Mix well. This will tie it all together. Spoon this mixture into the caps and put on a baking sheet or foil or whatever you wish to bake them on. This makes a lot of filling so you can usually overload them... I overstuffed mine ever so crazily.  Sprinkle a dab of dried parsley on top if you wish then into the oven set at 350f. I use a toaster oven set to 325f which works fine. I always set my toaster oven about 25f lower than I do my regular oven. You want to bake them until they begin to ooze a lil liquid out the bottom or until they are done. This takes about 20 min.Voila. Stuffed mushrooms. There are many variations, so if I feel creative and in the mood again, I'm gonna try a diff receipe. This one is simple and very good though.             |
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11-26-08, 00:23
| #206 (permalink) |
| Weremod  Join Date: Feb 2005
Posts: 3,610
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Yeah DDD! Made my mouth water! I'm having to settle for some soft goat cheese, gourmet pumpkin seed crackers, and a big ol mug of mead  
__________________ "Passion is inversely proportional to the amount of real information available." -Gregory Benford |
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11-27-08, 11:57
| #212 (permalink) |
| Moderator Join Date: Jan 1972
Posts: 2,767
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HAPPY THANKSGIVING TO ALL. Enjoy your turkey and other goodies if you are celebrating. DDD will be eating lots of turkey, stuffing, mashed potatoes, and several pies later on today. WOOT. Yay for left overs too! Wazzle wazzle wazzle! |
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11-27-08, 11:59
| #213 (permalink) | |||
| Moderator Join Date: Jan 1972
Posts: 2,767
| Quote:
Quote:
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I'm glad you guys like.  Stuffed mushrooms are easy to make. You can always dice up some cubes and mix em into the mix there. Not sure how the heat will affect the psilocybin, but it may come out half way decent.
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11-27-08, 21:20
| #216 (permalink) |
| Soxhleteer  Join Date: Sep 2008
Posts: 268
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Just finished another transcendent thanksgiving dinner. My family is not a huge fan of the traditional turkey thing, so we have lobster and filet mignon... although we do get some turkey anyway for "leftover sandwiches". We are of the opinion that thanksgiving is meant to be ENJOYED. It is meant to be a celebration and opportunity to reflect on all that you value in your situation. If we've got the means, and happen to enjoy lobster and filet more than turkey, then surf and turf it is! Isn't that what thanksgiving is all about?
__________________ Anyone have any visine? I got something in my 3rd eye... |
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11-27-08, 23:43
| #220 (permalink) |
| Former master of my mind  Join Date: Apr 2008
Posts: 586
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Magic beans now! On top of a wonderfull Ham Mrs. Nod cooked today with mashed potatos, green been casarole, corn, beer bread! YUM
__________________ Well then..... Bring your mouth this way. I'll find it something it can say. |
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11-29-08, 12:28
| #226 (permalink) |
| Fairy Princess  Join Date: May 2008
Posts: 2,936
|   OMG! DoobyDoobydoo I gotta stop looking at this thread jk.  I think I'm starting to lose my girlish figure. Those look very tasty. But, right now I'm craving my shrimp stir fry and some perogies.
__________________ "If I'm not seen in this world.I'm lost in my own lil world"!!!  |
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11-29-08, 15:30
| #228 (permalink) | |
| Midnight Toker  Join Date: Oct 2007
Posts: 3,730
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__________________ Silence is Golden, but Duct tape is Silver. | |
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11-29-08, 22:30
| #236 (permalink) |
| omnigalactic  Join Date: Aug 2007
Posts: 3,651
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chimichangas!! mmmm... lol omg.. doobbydoobydoo!! ive been wanting those stuffed mushrooms forever!! omg... i gotta make em!!  mmm so effin good.. i love food..  lolwikked awesome recipe dooby!! my house is gon smell like stuffed mushrooloms all winter. lol i remember them from when i was young, but havent had them since, and yours look and sound exactly like them.. ahh I you bro. lolgreat stickers too!! at Hips post!!
__________________ "You are that vast thing that you see far, far off with great telescopes." ~ Alan Watts |
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11-30-08, 14:13
| #238 (permalink) |
| Moderator Join Date: Jan 1972
Posts: 2,767
| Morel Ramen Soup
We all love mushrooms, this is afterall a mushroom site, and many of us like to eat nice cheap ramen. So, I put two together. Ramen with dried morels to make my Morel Ramen Soup. Aka, $10 Ramen cuz the Morels I got were 9.99 for a 1/2 oz bag!!! (I got them for free, but they retail for that much! Insane!) Take you morels and 2 cups water and let it sit in the pot for about 5 min. This lets the mushrooms moisten up and rehydrate a bit. Then, get it boiling as you would for your normal ramen noodles, add the noodles, cook 3 min watching for it boiling over. For some reason my stuff got really foamy and bubbled up a lot. Then add your seasoning, add to bowl, eat. YUM. Morel Ramen Soup!      |
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11-30-08, 14:18
| #239 (permalink) |
| thirsty for more  Join Date: Sep 2007
Posts: 2,482
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Tasty! My favorite way to eat ramen (back when i could) is with a spoonful of black rice vinegar and a bit of hot chili paste. a couple of tomato slices and some wilted lettuce is also nice. Now i want some ramen. 
__________________ Why do little blue men hit me with fish? |
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12-02-08, 03:09
| #244 (permalink) |
| Weremod Join Date: Feb 2005
Posts: 3,610
|  Starting December Off, The Right Way
I just made the most delicious meal can still smell it in here do you smell it??? Ingredient list: 1 king bolete some salt, pepper, thyme, touch of cayenne, and a tablespoon or so of apple juice slab of butter I like to use a blend of olive, almond, sesame seed, and hemp oils for everything 1 broccoli floret 6 or so asparagus spears some balsamic vinegar and soy sauce 1/2 lb free range buffalo tri tip steak salt pepper thyme cayenne teaspoon of honey teaspoon of some honey mustard worchestershire sauce 1/3 a basket of cherry tomatoes How to do it: Sprinkle the salt pepper thyme and cayenne on the steak in a dish, add the honey and honey mustard and smear it all over the surface of the meat, add a little cooking oil, and some worchestershire sauce stir it up trying to get as much as you can on the meat and let it sit for about 15 minutes then cut it up into 1.5" cubes or so and stir it all up again and let sit another 15 minutes. The Bolete: Slice the stem from the cap. slice the cap in half then in 1/2" slices, the bulbous base slice in half then in 1/2" slices and slice the main stem just into half inch pieces too sprinkle the salt peppers and thyme over the top of the pieces all laid flat, then in a skillet heat up about a 1/2" slab of butter and probably like 2 tablespoons of oil put the mushroom pieces in there occasionally flipping, stirring, agitating making sure to cook all sides. You'll first see moisture released from the mushroom appear and add to the sauce then as you continue to cook over medium heat the water should evaporate and the sauces reduce. Once this starts to happen add in the tablespoon or so of apple juice and let it reduce as well. As the mushroom continues to cook it should caramelize a bit and the sauce should almost all reabsorb or evaporate.  Scoop the cooked mushroom bits out onto a covered serving dish. Now with the skillet add in the chopped up broccoli and asparagus (cut into 1/3rds) and let it simmer for a bit, add in some more cooking oil - though there should be a good little bit of sauce left over from the mushroom. yeah and then after the broccoli and asparagus started looking a bit done I tossed in the buffalo bits and the sauce and let that go for a few minutes, flipped the meat bits let it go some more then started stirring it up a bit and added some cherry tomatoes sat and waited a long time for the sauce to reduce, stirring occasionally drank some home made blueberry mead in the meanwhile...  once the sauce was more like a glaze on the bits of meat i scooped it out and ate it with the mushrooms and some salad and more blueberry mead was fucking bomb
__________________ "Passion is inversely proportional to the amount of real information available." -Gregory Benford |
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