Mycotopia Recipes Thread!

[toasty]

My Fav......

Banana Bread
------------

1/2 cup shortening
2 eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bananas
2 cups sifted flour
1/2 cup chopped weed
1/2 teaspoon salt
1 cup chopped nuts

Mix the shortening and sugar, beat eggs, and add to mixture.
Seperately mix bananas with lemon juice and add to the first
mixture. Sift flour, salt, and baking powder together, then mix
all ingredients together. Bake for 1 1/4 hours at 375 degrees

[Endo]

CHICKEN CARBONARA
1 lb. spaghetti or pasta of choice
4 oz. bacon, diced
1 med. onion, diced
1 1/2 c. heavy cream
2 chicken breasts, cut in strips
2 tbsp. butter
1/2 c. grated cheese
Salt and pepper, to taste
4 egg yolks
Some chopped parsley
Cook spaghetti in boiling water for 10 minutes. Meanwhile, in large saucepan saute the bacon bits until golden. Drain off some drippings; add butter, chicken strips and onion, and cook until chicken is tender. Drain spaghetti and place into pan with chicken. Add cream, salt and pepper, stir well over heat until just boiling. Add the cheese and egg yolks. Turn off heat, stir well. Place on dish, top with chopped parsley; serve immediately.

[Endo]

1 more
NEW ENGLAND CLAM CHOWDER
2 quarts Little Neck clams, steamed, liquor reserved
3-4 lbs potatoes, peeled
1/2 lb lean salt pork
3 large sweet onions, sliced
2 whole bay leaves
1 thick slice bacon (optional)
2-3 celery stalks with green tops
4 tablespoons fresh parsley, minced
2-3 green onions or 1 leek, finely chopped (optional)
1-2 lbs frozen sweet corn (as desired)
3 cloves garlic
1 pint cream
1 quart clam broth or water
1/2 gallon milk
pinch celery seed (optional)
3-4 tablespoons flour
1 stick butter
1 tablespoon olive oil
salt and pepper, to taste
paprika, to taste

Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams with corn meal the night before use, and refrigerate overnight to allow the clams to be sand free.
On the day the chowder is to be prepared, steam, clean and shuck enough clams to have at least 2 quarts of clams (more is better!). Save the clam liquor (broth created while steaming). Refrigerate the cooked clams in their liquor.
Meanwhile, prepare the chowder base. Using a sharp knife, slice the salt pork (pancetta can be substituted) into 1/8" inch dice (including rind).
In a large stockpot, on the lowest heat setting, add salt pork to pan; add bacon (also chopped). Cook over low heat for 15 minutes, allowing salt pork to render. Remove from heat and allow to sit for another 15 minutes. Add olive oil and 1 tablespoon of the butter (save remaining butter for later).
Sauté thinly sliced celery (save green celery leaves for later), and sliced onion in the rendered salt pork and bacon until onions take on color, adding minced garlic during the final few minutes of browning. Add clam liquor or water, scraping browned onion bits from bottom of pan. Add 2 whole bay leaves and a pinch of celery seed, if desired. Add minced green onions or leeks. Simmer for 15 minutes.
Wash, peel and cut the potatoes into one inch cubes. Add to the pot, bring to a boil for 30 seconds, reduce heat to barely a simmer.
Chowder may be thickened with a small amount of all purpose flour, Wondra flour, or a few tablespoons corn starch stirred into a cup of cold broth. When adding thickeners, be sure to allow at least 30 minutes of cooking time in order to prevent an uncooked flour taste. More thickener can be added if you like a thicker chowder base; remember that milk/cream are still to be added later, so add more than you think you'll need to compensate.
After 20-30 minutes, check potatoes to see if they are tender. When potatoes are nearly done, add frozen corn. Be sure to use a good quality of frozen corn; the sweeter varieties improve the overall flavor of the chowder.
Stir in clams and strained clam liquor (be careful not to pour in the bottom of the clam liquor which usually contains sand! Add milk and cream in the ratio you desire; for a richer chowder, add more cream and less milk.
Simmer for another 15 minutes and add remaining butter, minced parsley, chopped green celery leaves and salt and pepper, to taste. Remove bay leaves (or simply don't let them make it into a serving!).
When butter has melted and clams are heated through, serve in warmed bowls, sprinkled with paprika and garnished with fresh parsley. Milk crackers are a traditional accompaniment. Variations: To add additional flavor to this soup, especially when clam broth is not available, use a few teaspoons of clam base, available at restaurant supply stores. Large chunks of white fish or lobster can be added during the last 20 minutes in addition to (or as a substitute for) the clams, for a seafood chowder.

[garrettee]

Smoked Sausage Caserole

1 5oz bag of yellow rice
1 can of pinto beans
1 bag of shredded mild\sharp cheddar cheese
1lb of smoked sausage
1 small onion
1 can of diced tomatos or 1 fresh tomato
1 container of sour cream


First cook rice according to directions on the package. Cut smoked sausage into bite size pieces and put them into a skillet. Then pour the can of pinto beans in with sausage and cook over medium heat for 10-15 minutes( try to time your rice with the smoked sausage and beans to save time). Once the rice, smoked sausage, and beans are done mix them together and pour into an 8x8 baking dish. Top it with cheese and bake at 350 degrees for 10 minutes or untill cheese starts to brown, then remove and let cool for 5 minutes. While baking chop your onion and tomato(or open can). Then add onion, tomato, and sour cream(to aquired taste) with each serving. Quick, easy, and delicious. Good party dish or dinner entree.

[toasty]

I got a couple more....but not in your request.......but some of my favs!

[garrettee]

I see you like wet wings. I grow hot peppers every year in my garden. Two years ago I tweaked this hot wing sauce recipie( I've been working on it for years, 2005 was and is the best).

Garretee's Hotwing Sauce

8 Habenero peppers
5 large Cayenne peppers
3 Jalepeno peppers
1 Tbls. Cajun seasoning
1 Tspn. Crushed black pepper
1 Tspn. Oinion powder
1 Tspn. Salt
1 cup White vinegar
1 Half pint 190 proof pure grain alcohol

Put all contents except for the salt into a large blender. Puree the peppers, make sure there are no large chunks. Then pour into a medium saucepan, add the salt, and bring to a boil. Let boil with a lid for only 2-3 minutes and then reduce heat,remove the lid and let simmer stirring continously. Continue this untill the sauce is to your desired thickness. When putting this on wet wings I like to let the wings cook in the oven until they start to dry on the outside slightly so it is easy to coat the wings with the sauce. I don't but you could towel dry the wings as your placing them on the pan and coat the wings before baking.

To make the sauce milder substitute 1 sweet banana pepper for every 2 habeneros.If you just take out the habeneros the volume and consistency changes, but do whatever you like. The reason I like to use 3 different types of peppers is, they all taste different(the burn of each is different)and I think the flavor is bursting not overpowering. And the pure grain alcohol(all of it) boils off in the saucepan. It's only pourpose is to help remove water , thus making it hotter. I guess you could sub 1 cup water for the alcohol, it will need to cook much longer though. My friends and I enjoy it. I make the hotwings for our annual Halloween party, the hot go faster than the mild. Enjoy!
WARNING: This sauce is extremely hot. Please be careful.

[pubensis]

This is what I ate for dinner tonite... 1/2 Container store bought Beech mushrooms 1/2 Container store bought Enoki mushrooms 1/2 bunch broccolini Handfull sliced water chestnuts 1/2 large tomato diced 1 can Goya black beans 1/2 small container of red pepper hommus Sprout salad Olive oil Vegetable oil 2 Cups rice Broil 4 Cups water, put rice in, lower setting to low + cover. Chop broccolini, put into pot or frying pan, put in desired amout of oil, and a little water, I have a 900 watt burner that I use, so maybe med. high on a reg stove. Chop mushrooms, set aside. Mix the diced tomatos, black beans, and hommus, set aside (this is also very good by itself ) Put the mushrooms in, stir and cover for 2 min. Put in water chestnuts, stir and cover for 1 min. Mix in the rest of the ingredients, turn off the burner. Prep bowl of rice, mix in desired amount of mushroom veggies, mix in desired amount of sprout salad, add salt and pepper as desired, and remove the pan or pot from the burner. Mmmmm.... Leftovers

[eastwood]

cinnamon hard candy Made easy ... things you'll need
1 cup sugar
1 cup water
1 cup corn syrup
1/2 tsp cinnamon oil extract ( can purchase from pharmacy )
1/4 tsp red food coloring
1 small pot
1 baking pan

ok boil together sugar water corn syrup let boil till you get into the hard crack stage .. a good way to know if is at hard crack stage is get a cup of ice water spoon some of the sugar water syrup in the glass of ice water if it gooes up not ready if soon as it hits water it turns into a hard candy and snaps when u break it (hence hard crack stage) then your set.. and the 1/2 tbs of cinnamon extract and 1/4 tbs of food coloring then pour onto a baking pan when it drys/settles break the candy up and enjoy .... the heat can be adjusted by adding less or more of the cinnamon extract.... this is a wonderfulll candy Candy: CINNAMON HARD CANDY by Recipe Cottage
I added this so u can read a regular recipe also
hope u like it

[psychonaut]

Hot Wings Sauce

Add to taste:

-Cayenne pepper Sauce -this is your base
-Frank's Red Hot Sauce - large amount
-Ground Red Pepper
-Ground Black Pepper
-Ground White Pepper - adjust this for the slow burn intensity.
-Cumin
-Curry
-couple dashes of Tabasco sauce
-dash of hot chilli sauce

Whisk all ingredients - the powdered amounts should be fairly thick, but 'semi dissolve' in the chili and frank's sauce mix.

Sauce can be kept in a large bottle and poured into a bowl when ready to prepare wings. This sauce keeps a long time under refrigeration.

Take and prefry with no sauce chicken wings and drumsticks in a deep fat fryer.

Allow to cool in refrigerator overnight. Now your wings can be made at your leisure.

To make wings: crank your fryer up and add desired number of wings while it's preheating to a large metal bowl. Toss the wings in the sauce.
Fry for 3 minutes or so - the wings are already 'cooked', you are just cooking in some flavoring at this point. You don't want to overcook the wings. Ideally you undercooked them just a tad prior to this step.

Remove from fryer, re-toss in sauce, add to your oven - broil the wings until the sauce just barely
stops being liquid.

Why the two steps? Frying the wings seals in flavor, retossing them makes the heat come on gradually but very nicely. The wings are not wet with sauce - unless you save some for dipping.
They aren't 'soggy'. They taste amazing.

These wings will make your eyes water, but are edible - ie, you can eat a dozen of these wings. After 3 you know where your pepper went - the heat comes on slowly.

Now I will say that these wings DO have some immediate heat, but it is not overpowering. This is a gradual building heat with great flavor. This is a hot wing recipe. It's not mild or medium.

Add Beer, preferably draft. Enjoy with friends.

[apokalypse]

So I've been meaning to start a recipe thread here for a while to catalog all of the members favourite recipes. I hadn't had the opportunity to cook up some delicious food until tonight, so I decided to bring my camera into the kitchen and photograph my works. I hope that this thread interests more users to post their favourite recipes for appetizers, main dishes, desserts etc. It isn't necessary to have pictures to go along with your recipe, but it does help to see what the end product is!

Apok's Garlic Bread

What you need:
● 1 Baguette
● 2 Cloves of Garlic
● 1 Tomato
● 3 Heaping Tablespoons of Butter or Margarine
● Grated Parmesan Cheese

Instructions:
1) Preheat oven to 400°F.
2) Cut up the amount of baguette you would like to serve into 1/2-inch to 1-inch wide pieces.
3) Chop or mash the cloves of garlic into small sections.
4) Scoop the butter/margarine into a bowl, and sprinkle the chopped garlic on top. Microwave until melted.
5) While microwaving, slice your tomato into 1/2inch wide slices. Cut these slices into 1/2-inch by 1/2-inch squares.
6) Spoon the butter and chopped garlic onto the baguettes. Add the small pieces of tomato and sprinkle liberally with parmesan cheese.
7) Place into oven for 5-10minutes (depending on your oven, keep an eye on them).
8) Remove and serve! (Picture 4), (Picture 5) and (Picture 7).

Apok's Beer-battered Deep-fried Fish (with a surprise!)

What you need:
● Fresh fish (Picture 1) (I used Atlantic Sole, you can use Cod or Haddock as well)
● 1 Cup of beer (Picture 2) (I used Labatt Blue)
● 1 Cup of flour
● 2 egg whites, whipped
● 1 Tablespoon of Salt
● 1 Tablespoon of Pepper

Instructions:
1) Heat your deep frier to 350°F (180°C).
2) Mix the flour and beer in a bowl, and add salt and pepper. Add the whipped egg whites on top. Mix well. (Picture 3)
3) Dip the fish in our beer batter.
4) Fry until golden brown. (Picture 6).
5) Drain on paper towels or newspaper. (Picture 9).
6) Serve! (Picture 12).

Now what's the surprise you are asking.. deep-fried pickles! I cut up a large pickle into 4, battered and fried until golden brown. I love how you can really smell the dill while it is frying! Mmmm
(Picture 8), (Picture 10) and (Picture 11).

Can one of the admins copy the postings from http://forums.mycotopia.net/contests...e-contest.html (Recipe contest) over here as well, if you don't mind?
[ EDIT- DONE. ]

[spacecake]

that looks dillisious Apokalypse !

It's 3:00 at night here and you made me get hungry !

[~Hippie3]

a great idea, haven't seen many recipes here lately

[apokalypse]

Well you know what that means hip?.... start cookin!