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Author Topic: Recipes  (Read 576 times)
theymos
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May 22, 2019, 04:07:27 AM
Merited by Raja_MBZ (1)
 #1

I'm not usually much of a cook, but I wanted to share this bread recipe that I created after months of experimentation.

Peer-to-peer power bread
This protein-packed bread will give you the energy you need to fight the corrupt establishment!

1.5lb loaf - makes 6 2-slice servings
Intended for bread makers

 - 297g water (286g if using honey) at 105°F (40.6°C)
 - 54.9g brown sugar or 67.7g honey
 - 8.4g salt
 - 375g whole wheat flour
 - 31.5g vital wheat gluten
 - 13.5g vanilla whey protein powder (w/ approximately 110 calories per 31g)
 - 6.5g active dry yeast

Due to the very high protein content, you have to knead it double or it won't rise well. In my bread maker, I start it, wait for it to go through one ~30-minute-long kneading phase, then restart it so that it kneads it again and then rises etc. Use the whole-wheat, 1.5lb-loaf setting.

Nutrition
Per 2 slices (1/6 of recipe)
Calories: 273
Protein: 12g
Fat: 1g
    Saturated: 0.3g
    Monounsaturated: 0.2g
    Polyunsaturated: 0.8g
Carbs: 57g
    Fiber: 9g
Potassium: 8%DV
Sodium: 553mg, 23%DV
Calcium 5%DV
Iron: 15%DV
Magnesium: 20%DV
Phosphorus: 25%DV
Zinc: 14%DV
Thiamin: 21%DV
Riboflavin: 12%DV
Niacin: 19%DV
B-6: 8%DV
Folate: 11%DV
Vitamin E: 1%DV
Vitamin K: 2%DV



Do you have any favorite recipes?

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May 22, 2019, 06:39:07 AM
Last edit: May 22, 2019, 09:56:52 AM by Bitlover10
Merited by theymos (2)
 #2

During my college life I cooked so much and me and my friends making so much experiments on cooking. And believe me most of experiments were so weird. Well my favorite recipes is Tahari https://en.m.wikipedia.org/wiki/Tahri_(dish) because it's so tasty and easy to make it.

For making Tahari you need to do following steps

1 Put some oil in the cooker and fried with onion, chilli and tommato
2 after fried on low temperature then put green vengitable in the cooker and mix them  
3 After 1 or two minutes fried all these things then put rice on it and again fried it for a minute
3 Now you can put salt, turmeric, hot masala, and dhaniya patti (coriander leaves) and little bit garlic.
4 Now in the last stage you can put water and closed the cooker and wait for 15 minutes.
5 Now your Tahari is ready for eat

You can also mix variety of green vengitable in this recipes which makes it more healthy.

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May 22, 2019, 07:53:54 AM
Last edit: May 30, 2019, 07:41:51 AM by OgNasty
 #3

Here’s one of my favorite recipes. Taken from here with small changes: https://www.allrecipes.com/recipe/16617/no-bake-cookies-v/

Freezer Cookies

1 & 1/2 cups white sugar
1/2 cup brown sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract
1 pinch salt
1/2 cup chunky peanut butter
3 cups quick cooking oats

In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.

Drop large spoonfuls onto plates (wax paper for easier removal) and place in freezer until frozen (a couple hours).

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May 22, 2019, 08:58:56 AM
 #4

Me to i'm not the best of a coock @ALL, good my GF is better Smiley
But boys do I love good food!

But thats a lot of ingredients for a bread ..... Maybe i'm gonna ask her to give it a try.

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May 22, 2019, 04:36:54 PM
 #5

You could share a picture with us. Worth a try!

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May 22, 2019, 11:28:46 PM
 #6

I'm not usually much of a cook, but I wanted to share this bread recipe that I created after months of experimentation.

Peer-to-peer power bread
This protein-packed bread will give you the energy you need to fight the corrupt establishment!

1.5lb loaf - makes 6 2-slice servings
Intended for bread makers

 - 297g water (286g if using honey) at 105°F (40.6°C)
 - 54.9g brown sugar or 67.7g honey
 - 8.4g salt
 - 375g whole wheat flour
 - 31.5g vital wheat gluten
 - 13.5g vanilla whey protein powder (w/ approximately 110 calories per 31g)
 - 6.5g active dry yeast

Due to the very high protein content, you have to knead it double or it won't rise well. In my bread maker, I start it, wait for it to go through one ~30-minute-long kneading phase, then restart it so that it kneads it again and then rises etc. Use the whole-wheat, 1.5lb-loaf setting.

Nutrition
Per 2 slices (1/6 of recipe)
Calories: 273
Protein: 12g
Fat: 1g
    Saturated: 0.3g
    Monounsaturated: 0.2g
    Polyunsaturated: 0.8g
Carbs: 57g
    Fiber: 9g
Potassium: 8%DV
Sodium: 553mg, 23%DV
Calcium 5%DV
Iron: 15%DV
Magnesium: 20%DV
Phosphorus: 25%DV
Zinc: 14%DV
Thiamin: 21%DV
Riboflavin: 12%DV
Niacin: 19%DV
B-6: 8%DV
Folate: 11%DV
Vitamin E: 1%DV
Vitamin K: 2%DV



Do you have any favorite recipes?


Thank you for sharing your  recipes you gonna give me a challenge because i didn't know how cook very well specially bread. I cook basic like frying fish and meat and of vooking rice lol😁😁😁




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May 23, 2019, 12:40:06 AM
Merited by cabalism13 (1)
 #7

I think experimentation is the correct term for someone like me. For example, I just learned how to cook with the internet. I think everything that I do is an experiment hoping that it could work in the end.

The most recent appliance that I acquired is the Instant Pot. I suggest getting one too. It made the meat I bought very soft and chewy like you are an expert with cooking on making recipes with Beef, Pork, Chicken, etc. The best one that I liked is the Beefsteak.

This is based on this website, but I used a different type of meat here, different measurements (all by instinct lol). https://www.corriecooks.com/instant-pot-garlic-butter-beef-steak/

  • Breakfast Steak
  • Soy Sauce
  • Salt
  • Pepper
  • Garlic
  • Onion
  • Butter

What's great about the Instant Pot is that I just put everything in it and it cooks on it by itself. Just be careful with the scorching steam. I suggest looking at YouTube Videos regards to different cooking recipes using the Instant Pot. It's undoubtedly a versatile appliance that you may want for the rest of your cooking life. Lol.
 

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May 23, 2019, 05:11:11 AM
 #8

- 54.9g brown sugar or 67.7g honey

Wow your recipe is very specific. Good thing I have accurate scales, you know, for weighting rod ends and such..
If I can figure out how your recommended bread maker settings (knead for 1 hour?) translates into hand work I very well might give it a shot, since it will help fight the corrupt establishment and all..


I myself make a pretty mean spaghetti..

First I start with that local grocery store made sausage instead of burger. Usually the regular kind but once I accidentally used the maple syrup kind and it was very good so will try it again..
Fry it in a frying pan till it is thoroughly cooked while chopping to make it small. Put about 1/4 cup of water in the pan with it raw so it cooks through better though the water is gone by time it's done.. Usually thier is no excess grease to drain from the local sausage but if their is then drain it in a metal colander or by tipping the pan.

Half way through the meat cooking I would start adding the ingredients that are good for sauteing, like first a clove of fresh garlic minced finely, then half a medium onion minced, then green/red/yellow bell pepper and a fresh jalapeno if I want some more kick this time.. Throw in some green leafy stuff like parsley and oregano too, about a tablespoon of each, and half teaspoon of lowreys seasoning salt.. Fry that stuff in a bit too..

Once that is all fried till the meat is done, then comes the liquids part..
Put in a small can of rotel "Canned Diced Tomatoes and Chopped Green Chilies" drained, half a regular sized jar of hot salsa, and one regular like quart size jar of spaghetti sauce..

Get that boiling good and cut up a zucchini.. Cut it long ways into 4 pieces so you have long triangles and then cut them into about 1/4" thick pizza slice looking things and add em in.. Cook the sauce boiling for 15 minutes or so first before adding them and then cook it until the zucchini pieces are getting soft but still have a bit of resistance to them.. Cook/simmer on med/low uncovered so it gets thicker..

Put it on some spaghetti noodles and eat it!
Garlic toast is good with it..
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May 23, 2019, 01:55:07 PM
 #9

I shared the recipe of my favorite dishes here on my blog: http://allindiandishesrecipes.blogspot.com/ (Both are Indian sweets)

And I also made an ebook sharing other recipes and sold it to few members out here.

All are recipes of my late grandmother and I still miss eating her food but her recipes always remind me of her Smiley

Hope somebody can try the recipes on my blog and let me know their honest feedback. Thanks!
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May 26, 2019, 03:31:38 AM
 #10

I don't have all these nutritive statistics informations, but I can share a mousse recipe:

Passion fruit mousse:
  • 400ml passion fruit juice (from fruit, concentrated juice)
  • 790g condensed milk
  • 400g table cream
  • 12g gelatin powder (no flavor)

- Remove the juice from fruit, sift it to separate the seeds from the juice;
- Put the sifted juice, condensed milk, table cream on the blender and set on for 1-2 minutes;
- Prepare the gelatin powder as indicated on the packing (probably you will have to mix the powder on 5 soup spoons of water and take it to the microwave for 10-15 seconds to hydrate the gelatin);
- After hydrating, mix the gelatin on the blender with the other ingredients until the *cream* is aerated;
- Put the cream on a bowl (maybe several small bowls) and take it to the refrigerator for at least 6 hours.

- Now you can make the syrup:
- Take another passion fruit juice (don't remove the seeds) and take it to the stove;
- Mix sugar until the consistency becomes thick and golden;
-After the 6 hours you can add the syrup on the mousse.
image loading...
Enjoy!
(merely illustrative image)

 
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May 26, 2019, 08:52:08 PM
 #11

Imagine adding an egg with this loaf bread. You will be able to add another 13g of protein and it is enough to survive.

So let's try to add the special recipe made an egg to this bread.


1 small red onion
1 red chili
2 crushed garlic cloves a little bit of turmeric powder
2 tomatoes (optional)
5 eggs

and you will have a very nice omelet egg.

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May 27, 2019, 10:33:45 PM
 #12

I'm on a keto diet so I made my own version of "steamed mini rice muffins" but I am not using rice since I'm on a low carb diet. I replaced some of the original ingredients with the approved ingredients on keto.

Here's the simple ingredients:
  • 2 tbsp coconut flour
  • 1 tbsp baking powder
  • 2 eggs
  • 1 tbsp coconut oil
  • 3 sachets equal gold or any approved sweeteners
  • 1tbsp butter
  • Cheese for toppings

Procedure:
1. Mix all the dry ingredients.
2. Add eggs and the liquid ingredients like coconut flour into the dry mixture.
3. Add small slices of cheese in the mixture for cheese bursting taste.
4. In a preboil steamer, steamed it for 3-5 minutes and you're done!

Oh wait, put the cheese on top when it is starting to dough.

Original source of ingredients but I've replaced it with my own approved keto ingredients.

It's simple and easy.  Happy baking!
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May 27, 2019, 10:57:38 PM
 #13

57 carbs?

sorry man, I'm too old for that

kicking carbs is like kicking altcoins; it's not easy, but eventually you just have to do it for your future...

This is not some pseudoeconomic post-modern Libertarian cult, it's an un-led, crowd-sourced mega startup organized around mutual self-interest where problems, whether of the theoretical or purely practical variety, are treated as temporary and, ultimately, solvable.
Censorship of e-gold was easy. Censorship of Bitcoin will be… entertaining.
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May 27, 2019, 11:06:23 PM
 #14



Do you have any favorite recipes?

Speaking about bread and bread related recipes  (focaccia- flat bread from Gods donated to people in Genoa, but also pizza, cakes, croissants and other bakery stuff) the absolute point of reference is the website www.vivalafocaccia.com

The guy is the son of one of the best flat bread maker in Genoa (where the best flat bread in Italy is done), but  he’is working in IT in the Silicon Valley. So to keep contact with his roots has this blog full of video recipes:
Quote
The reason why I make most of the recipes in video is that the secret of baking is not necessarily in the ingredients but rather in the techniques of handling the dough and the rest times


If I had to choose only one (difficult choice) I would pick this one:
Soft Focaccia Genovese
I am anyway sure you can find the one that suits you the most.

Google translated, complete with .xls spreadsheet to exactly dose the ingredients.
The guys is super friendly too and always answer mails and tweets!




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rdbase
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May 27, 2019, 11:37:53 PM
 #15

I'm not usually much of a cook, but I wanted to share this bread recipe that I created after months of experimentation.

Peer-to-peer power bread
-snippity snip-

Sounds like it would go well with blockchain beer. Grin
https://bitcointalk.org/index.php?topic=5104603.0

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May 28, 2019, 12:49:38 AM
 #16

Haha wait I love this. Do you feed this to your team?
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May 28, 2019, 01:08:26 AM
 #17

I have to try Grin
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June 02, 2019, 03:48:16 PM
Merited by Bitlover10 (1)
 #18

I used to teach natural foods cooking out of my home kitchen and sometimes other venues. Here is part of a  recipe sheet I handed out to a class I taught in West Palm Beach located in a kitchen appliance store. I had no specific amounts in the ingredients. I would explain to my class that my teachers had used their intuition and never gave me exact amounts so I learned to do the same.
These were large classes, and I would cook and talk and serve all the dishes to the students at the end of the class.
Some students from the class would help me cut and serve and it all seemed to work out. Here are 3 of dishes out of the 5 that I made that day.

1.Buckwheat Salad
Roasted buckwheat
Boiling water
Corn
Celery diced
Red onions diced
Parsley and/or watercress
Sauerkraut

-Dry roast buckwheat and add to boiling water with a pinch of sea salt. Mix and cover. Simmer for 30 minutes. Then place buckwheat in a large bowl and cool off.
-In a skillet sauteed corn, celery and/or water cress in a little sesame oil and water.
-Add sauerkraut and sauteed vegetables to the buckwheat. Mix. Serve cold.

2. Baked Cauliflower and Wakame

Wakame, (seaweed)
Cauliflower
Sesame seeds, (opt.)
Onions
Lemon, tamari, and tahini

-Rinse wakame, soak in a little water if necessary and cut into bite size pieces. Discard soaking water and arrange wakame on a baking sheet or shallow casserole dish. Roast seeds, partially grind and sprinkle over the wakame.
-Make sauce of water, lemon, tamari (or good quality soy sauce), and tahini
low-cut core out of cauliflower so it sits flat and steam it in a pot with a small amount of water to soften.
-Place precooked cauliflower on the wakame and pour sauce over both wakame and cauliflower. Can sprinkle sliced onions and more sesame seeds on top.
-Bake for 10 to 20 minutes and serve.

Blueberry-Peach Kanten

Blueberries
Peaches
Apple juice
Vanilla
Sticks of agar agar

-Cook together till agar dissolves. Pour into a flat casserole dish and let gel in or out of the refrigerator. Cut and serve

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June 02, 2019, 07:25:27 PM
 #19

Very interesting information, but I do not understand Grin
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June 04, 2019, 02:03:45 AM
 #20

Oh sorry.. kanten is and agar, (sometimes called agar agar) is a vegetarian gelatin made from algae. It's commonly used in Japanese cuisine for jello like desserts or sometimes vegetable dishes.

Wakame is a type of seaweed. Tahini is sesame butter, which is delicious, something like peanutbutter but more delicate. Tamari is a very rich natural soysauce that forms on top of fermented soybeans.

These items are available in health food stores and/or Asian markets.
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