2016 Mystery Recipe "I Made It!" Geek List
Slush
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Keller
Texas
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Participants in the 2016 Mystery Recipe Exchange will post what they made here. It's great to hear about how it went and what you thought of it. Maybe you loved it, maybe you didn't. Let us know.
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1. Board Game: Chicken Cha Cha Cha [Average Rating:6.58 Overall Rank:1699]
Board Game: Chicken Cha Cha Cha
Slush
United States
Keller
Texas
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All right.

Recipe received thumbsup

Ingredients purchased thumbsup

Ingredients measured, cut and cooked thumbsup

Food served and eaten thumbsup

Family loving the meal thumbsupthumbsupthumbsupthumbsupthumbsup

I had mentioned that we love Asian flavors/dishes, and
john Whyte
New Zealand
Hamilton
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Whoever the five of you are who nominated me for Citizen Recognition I am truly touched
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happily obliged and sent me a wonderful recipe for Chicken Laksa. It was suggested by John to double the recipe, as his family of 6 does. We took the suggestion and agree that it was easy to double and also had plenty of food. Instead of two chicken breasts, we went ahead and added a third, and added a slight bit more Thai sweet chili sauce to taste. We went with snow peas which is one of our favorites.

We absolutely loved it!

Thanks so much John! Cheers!

From gallery of mudslapper


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2. RPG Item: Seafood Chowder [Average Rating:0.00 Unranked]
RPG Item: Seafood Chowder
john Whyte
New Zealand
Hamilton
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So I got a heart attack recepie for macaroni cheese and also a seafood chowder recepie. Given it was ash Wednesday this week I made the later

Quote:
Quick Salmon Chowder

This is very loosely based on a Better Homes & Gardens recipe that involved throwing together a lot of prepackaged junk. I decided to try it with whole foods and was pleased to find that it didn't take significantly longer to cook.

Time: ~30 minutes start to finish
Yield: ~1.5 L (~4 servings)

I'm converting these to metric, so bear with me and ask if anything seems weird or off by an order of magnitude I'm including US measures on a few in case my math stinks.

Ingredients:

3 medium potatoes
1 medium bell pepper, diced (or sub another vegetable of preference in comparable amount - we sometimes use steamed carrots)
15 mL extra virgin olive oil (can finish with more to taste)
16 g flour (2 Tbsp)
500 mL milk
250 mL half and half/light cream
425 g tinned salmon, well drained (15 oz - I'd shoot for a little under rather than a little over if they don't sell in exactly that size, depending on how thick you like your chowder)
5 g fresh parsley (or equivalent dried)
30 mL lemon juice
3 g salt (.5 tsp)
3 g black pepper (.5 tsp)

Instructions:

1) Cook the potatoes by any method you wish (that leaves them mostly intact). I usually microwave and leave the skins.
2) While potatoes are cooking, saute the peppers in oil under medium heat until tender. Use a large saucepan or medium/large pot. (If using a precooked vegetable, skip this step and mix vegetables and oil in with step 3.)
3) Stir in flour, milk and half and half. Cook and stir until slightly thickened and bubbly (raise heat if needed, depends on your stove).
4) Dice the potatoes and stir them in.
5) Stir in salmon, parsley, lemon juice, salt and pepper. Cook and stir until well blended and heated through. Serve immediately.
I appreciate the effort to metricize the ingredients. I didn't bother to imperialize mine blush

So onwards ho,

Gorgeous did the shopping this week and I had everything on the list. So I started with choosing a bell pepper

Red or yellow? Tough choice.
From gallery of jodokast

I elected both.
From gallery of jodokast

I was feeling pretty smug with myself. I'd baked potatoes on the Sunday and had 2 small ones spare so I just needed to microwave two medium ones. Never microwaved poatoes so I Google times for that. So whilst I sauted the bell peppers I placed the 2 potatoes in the microwave.
From gallery of jodokast

And burnt them. One was black on the inside. The other a blunt weapon. I set off the smoke alarm. Sorry no pictures.

Quickly threw two more potatoes in, moved through the rest of the recipe. Discover Gorgeous forgot parsley. Also fotrget our cream is full strength in this country and forget to half and half it.

Still delicious. Use full cream in future.

Wife will let me cook this again. The two younger girls ages 9 months and 30 months loved it. Eldest however only wanted his accompanied bread. Other child was more interested in giggling at everything than eating.
From gallery of jodokast


Moral of story - Google suggested microwave potatoes time lies.
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3. Board Game: Portal: The Uncooperative Cake Acquisition Game [Average Rating:6.26 Overall Rank:3513]
Board Game: Portal: The Uncooperative Cake Acquisition Game
United States
Massachusetts
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I received a terrific looking carrot cake recipe from MABBY. As I mentioned below, I had had all my ingredients purchased and ready to start work last week when my husband came home with the last paczkis of the season (they're only availabe from the beginning of the year to Fat Tuesday.) So, I finally was able to make the cake yesterday once they were gone.

The recipe for the cake was very simple and I liked the idea of pre-softening the shredded carrots with baking soda and hot water. We freshly grated nutmeg and freshly ground cloves because they always taste better that way. Once the cake was in the oven, heavenly smells wafted through the house until the baking time was up and the pan came out of the oven:

From gallery of CallieMo


I resisted the urge to just dive in and eat plain cake and let it cool on a rack. Once it was cool, I went to work on the frosting. This recipe has a nice twist on your basic cream cheese frosting, it includes some buttermilk powder which gives a really nice hit of tanginess to it.

So then it was assembly time. Cake was cut into four equal rectangles and assembly commenced. At which point I remembered the one thing that always causes me issues...I keep my house temperature MUCH cooler than the average person does, which can make spreading of icings a bit more tricky. The cake is super moist and tender so I had to be VERY careful about how I was spreading the icing or it would start to tear. I think next time I make this (and spoiler alert,yes there WILL be a next time) I will either chill or quick freeze the cake pieces to firm them up a little. I did end up thinning the icing for the sides of the cake just a little with some milk because I was afraid I would totally mangle them otherwise. That worked well and pecans were applied to the outside of the cake.

It didn't come out as pretty as the former amateur cake decorator in me would like, but I do think it looks delicious:
From gallery of CallieMo


I was going to take a picture of it sliced, but my hungry hungry self didn't want to wait to consume it!

Verdict: Delicious! I have another carrot cake recipe from a friend that I also love, but it's a basic 13x9 pan version that you just ice on top, so this is a great option for something a bit more jazzy. And you had me at pecans.

Recipe will be in the comments below to keep this post from getting too much longer.
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4. Board Game: China [Average Rating:7.00 Overall Rank:815]
Board Game: China
A face in the crowd
Canada
Chestermere
Alberta
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I got a true mystery recipe. Mine came via the big man himself, at the North Pole.

First, the recipe as I received it:

Chicken Lettuce Wraps

1.5-2lbs chicken breast
oil for sautéing
¼ cup finely minced carrot
5 green onions- divided- bottoms sliced and tops set aside for garnish
3 cloves garlic- crushed
2tsp fresh garlic (see note)
1 (8oz) can water chestnuts- diced
optional- peanuts, cashew, or almonds- finely diced
1tsp lime zest (can substitute ½ tsp ground coriander seed)
1 tbl rice vinegar
1 tbl soy sauce
salt/pepper to taste
1 head lettuce (cook’s preference)

oyster sauce
½ tsp olive oil
½ tsp srirachah (or other similar hotsauce- can add more to taste)
optional- honey (small amount if sauce is too bitter)

Pound out chicken to cutlets of even thickness, then mince chicken into small pieces.

To oil in hot pan, add carrots and sauté until they gain the first touch of golden color. Then add chicken and fresh ginger (if using-see note below) and cook chicken through, working to break up any large chunks. Add onion, garlic, and zest (and nuts if using) and cook for 1 minute more. [note: if using ground ginger, during this time make a small empty area in the pan and bloom the ginger in a bit of the remaining oil before tossing with the chicken] Deglaze pan with vinegar/soy sauce, toss mixture in pan, then remove from heat and add water chestnuts.

Prepare sauce by mixing ingredients. Adjust to taste. Toss chicken mixture with small amount of sauce, adding just enough sauce to barely coat mixture. Reserve any remaining sauce for garnish/dipping.

Spoon mixture into lettuce leaves. If serving in open lettuce leaves, spoon tiny amount of reserved sauce and top with sliced green onion (the reserved tops). If serving in packages, roll lettuce up like burrito and tie closed using green onion (slice reserved toped long ways to make a ribbon).

So then, I went to work on it today.
First of all I prepped all of my aromatics.

Then I put the carrot and celery (which wasn't in the original recipe, but I had some to use up) in a pan to saute and soften a bit.
Next, bamboo shoot (also my own addition, again I had some to use up) and the ginger and garlic.

I added the minced chicken breasts, with s&p, and covered it to steam through while it quick-fried.

Finally, I added the soya sauce, a big hit of lime + zest, and the waterchestnut, and gave it a good stir.
The finishing sauce (I did add a touch of honey) was mixed in afterward, and I opted for some diced almond.

To serve-- well you gotta choose iceberg lettuce, don't you? cool
It is softer than romaine which I prefer on salads. Easier to fold up and wrap, I figure.

The Verdict?
A BIG thumbsup from my wife. She's already claimed the leftovers. angry

I agree totally with her assessment. This was absolutely delicious.

From gallery of MABBY


Thank-you Santa!

I must have been a good boy, because I received a second recipe as well.
Seeing how I made pizza dough on Saturday, I'm giving the bread recipe (eh? eh?!) another week before I go for it.
I'll add a new list item when I do.
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5. Board Game: Swedish Volunteers [Average Rating:8.69 Unranked] [Average Rating:8.69 Unranked]
Board Game: Swedish Volunteers
Marion ☮️
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Will post Saturday or Sunday

That's the recipe:

Wallenbergare (Swedish Calf Burger)

200g Calf Groundmeat
2 egg yolks
1-2 tbps. margarine
1 dl. whip creme
Salt and White Pepper to taste

Combine all ingredients except the margarine. (Consistency of the mixture is little bit wet.) Divide the mixture into 4 and form a burger style. Fry it into margarine in medium heat.

Serve this with Mash Potato or boiled potatoes and some cooked vegetables of your choice.

It's from

N/A

See you sooon, with pictures!
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6. Board Game: Rise! [Average Rating:6.14 Overall Rank:9233]
Board Game: Rise!
A face in the crowd
Canada
Chestermere
Alberta
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This recipe got a little out of hand.

First off, here is the note and recipe that I received:

Santa wrote:
Even though bread was far down on your list, I can’t help but pass this recipe along because I often dream about a challah loaf hot out of the oven alongside some fresh tomato and mozzarella. It makes an unbelievable appetizer, but be warned, very often we don’t stop eating until the whole loaf is gone and there is no room left for dinner!

Challah

2 tsp yeast
2.5 cups lukewarm water
5.5 -7 cups bread flour
3 extra large eggs
.5 cup sugar
1 tbl salt
1/3 c. veggie oil
egg wash: 1 egg + 1tsp water


Dissolve yeast in water and let sit momentarily. Stir in 2 cups flour, cover with plastic wrap and let rest for 2 hours. Mix in by hand eggs, sugar, salt, and oil. Add in 2.5 cups of flour by hand incrementally, until smooth. Once unable to continue to add flour by hand, turn the dough out on a floured surface then knead, incorporating additional flour until smooth. Place in a large oiled bowl, lightly cover and let rise (6 hours or until doubled). Divide into 3 pieces, form into braided loaf, then place on a parchment covered baking sheet or greased loaf pan. Let proof (45min -1hr). brush on eggwash and bake at 375º for 15min. Lower temp to 350 and bake for another 20-30min.
So the mathematicians amongst you should notice a few things here.
First, the talk in the preamble is about one loaf.
Second, 5.5 -7 cups bread flour is a mighty large loaf.
Finally, "Stir in 2 cups flour..." + "Add in 2.5 cups of flour by hand incrementally, until smooth." = 4.5 cups of flour.


Now I figure that 4.5 cups of flour is a single large loaf, so maybe there's a mistake above, calling for 7 cups.
2.5 cups of water is a ton, though, so maybe not. Maybe the diconnect is the flour..

Boldly, I add my inital 2 cups of bread flour, and yeast, and 2 1/2 cups of water.
Obviously this dough uses a "starter" method of pre-rise, before adding the sweet and binding ingredients.
I make Italian Tuscan loaf on a semi-regular basis-- the Italians call the pre-rise dough "una biga".

Two hours later, and the biga has risen. See the first photo, below. It is really watery, however.

In a large bowl, I add my sugar and eggs (4 small, instead of 3 extra large) and the oil. (see next photo)

I mix it all up, add my biga and mix it up again. Then I add 2.5 cups of bread flour and the salt (next photo).

It is absorbed in no time. So now I'm committed to adding another 2.5 cups of flour, to equal five cups added now-- plus the original two equals seven.
Still a sticky wet mixture.
I needed another cup to get it to a dough that I could handle-- still a bit sticky for my liking, but workable. That's 8 cups of flour, in all, now. (see next picture, of the dough in the bowl).

Now you cover and wait for the dough to double. See photo-- it certainly did that!

I poured it all out onto the counter. This is two loaves, for sure.
I needed more flour to keep it from sticking to the counter at this point.

No matter-- I braided three pieces (photo), twice (no photo).
Now it sits for its final proof. This is taking a long time.

It plumps up again, in an hour, and I eggwash the loaves, and finally get these into the oven.

The resultant monster loaf wow (last photo) looks and smells divine.

From gallery of MABBY


Despite the math problems, I have more than enough bread on hand now.
It is very soft with a slight sweetness to it. It is delicious.

I am going to be making french toast with a few slices of it, in about an hour from now.

I do not recommend using the recipe until we get the kinks out of the math, however. Something didn't translate right.
If someone was making their first ever bread, this would have kicked the life from them. But my bread-making experience helped me to cope, so I had no crisis to deal with. Just a lot of (tasty, tasty) bread.
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7. Board Game: Salad Bowl [Average Rating:7.03 Unranked]
Board Game: Salad Bowl
Trainer BoBondi
Iceland
Reykjavík
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I received this recipe from
Netherlands
Enschede
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but haven't made it yet.

Duchess Martha doesn't like to measure too much. Neither do I, so I'm very happy with the recipe's openness.

Rice Salad.

You'll need a big salad bowl.

Ingredients:
- rice
- brown sugar
- sunflower oil
- 1 can of pineapple parts (if you can only buy rings, you'll have to cut them into small parts)
- 1 bunch of spring onions or a small leek
- 3 bell peppers (I use the 'traffic light' ones - 1 red, 1 yellow/orange, 1 green)
- cubes of ham (150 gr is the standard packaging here
- cubes of cheese (Dutch yellow cheese, I think abroad it's Gouda) - I add this by eye (quite a lot actually, but I really love cheese).

Preparation:
Cook about 180 grams of rice and let it cool a bit.
Cut the peppers into small squares, cut the ham (if you can't buy it pre-cut), cut the cheese in small cubes (about 0,5 cm in size). Put all of it in the bowl.

Drain the pineapple parts, keeping some of the syrup from the can (about 100 ml I think). Add the pineapple to the bowl as well.

Slice the spring onions (or the leek) in small rings (I make them really thin, because I don't like it if the oniony flavor is too strong). Add to the bowl as well.

Add the cooled rice to the bowl and mix well.

Make a dressing from the syrup you kept from the can of pineapple, some oil, and a spoonful of brown sugar. Mix well to dissolve the sugar a bit, and stir through the salad.



I will make this salad soon and update the entry.
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8. Board Game: Taco Takeover [Average Rating:6.08 Overall Rank:14572]
From gallery of BoardGameGeek
Stoic Bird
United States
Fairport
New York
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As a musician, there's a quote I've seen attributed to everyone from Miles Davis to Jimi Hendrix to Pete Seeger floating around - "There's no such thing as a wrong note if you mean it." I'm not quite sure I meant all of the notes I hit with this recipe, but I've always been more of a jazz musician than classical, so a little improv never hurt anybody, right?

First off, huge thanks to
Matthew Sklar
Canada
Dollard-des-Ormeaux
Quebec
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for the recipe!

sklar wrote:

Crunchy Fish for Tacos
Serves 2 to 4, 30 minute prep time

Special equipment required: wok, dutch oven, or deep fryer
I recommend a wok if you have one. It's the most economical in terms of volume of oil needed and very easy to work with. If you've never deep-fried before, here's a great write-up about deep frying in a wok:
http://www.seriouseats.com/2010/06/wok-skills-101-how-to-dee...

» 1 ½ cups flour
» 2 tbsp. paprika
» 2 tsp. pepper
» ¼ tsp. Kosher salt
» ¾ cup beer (plus more as necessary)**
» 1 egg
» 1 pound white fish, cut into eight 2-ounce fingers
» Oil for frying (about 2 quarts, depending on frying vessel)
» Table salt for seasoning

For serving:
» 8-16 soft corn tortillas, warmed*
» Shredded cabbage
» Diced tomatoes
» Chopped cilantro
» Lime wedges
» Sriracha mayo (or mayonnaise mixed with your favourite hot sauce)
» Pickled red onions (recipe follows)

Combine flour, paprika, pepper, and salt. Transfer half of mixture to a large bowl and set aside. Add beer and egg to remaining mixture and whisk until a smooth batter is formed. Batter should have the consistency of thick paint (add up to 1/½ cup more beer as necessary until proper consistency is reached). Set aside.

Heat oil in a deep fryer, Dutch oven, or large wok to 350°F. Transfer fish pieces to bowl with batter and turn to coat thoroughly. Working one piece at a time, lift fish, let excess batter drip off, then transfer to bowl with remaining flour mixture. Toss to coat thoroughly. Lift carefully with tongs or dry fingers and slowly lower into hot oil. Repeat with remaining fish.

Fry, turning occasionally, until golden brown on all sides, about 3 minutes total. Transfer to a paper towel-lined plated and immediately season with salt.


For serving:
Top each tortilla with 1 piece of fish and other toppings as desired. Depending on the thickness of your tortillas, you might need two per taco (some brands of store-bought corn tortillas are thinner than others)

*The best way to warm corn tortillas is to dip them in water and toss into a hot frying pan. Fry tortillas for 30 seconds per side. Stack heated tortillas and wrap in a clean kitchen towel and let sit for a few minutes before serving.
If you can’t find corn tortillas in your area, look for Maseca corn flour if you’re up for making your own (although it’s pretty difficult without a proper tortilla press). Alternatively, small flour tortillas are a fine substitute. Crunchy “Old El Paso” or “Taco Bell” style corn tortillas are not recommended for this, since the fish is already plenty crunchy and won’t shine as much as it should.
If you like videos, here’s one that shows how to warm corn tortillas: http://www.seriouseats.com/2011/10/video-the-right-way-to-wa...

** (One minor concern with the kid-friendliness of this recipe is the beer used in the batter. The beer is there partially for flavour but also because the alcohol will evaporate much quicker than any water added to the batter, giving a crispier result. There will be no alcohol left in the recipe after cooking, but if it's a concern, you can use water instead).


Pickled Red Onions
Makes 1 jar (enough for one recipe of fish tacos plus some leftover), 15 minute prep time

» 1 cup white vinegar
» 1 cup water
» ½ cup sugar
» 2 tsp. kosher salt
» 2 jalapeño peppers, thinly sliced*
» 1 large or 2 small red onions, thinly sliced

Combine water, vinegar, sugar, and salt in small sauce pan. Bring to a boil, stirring until all sugar and salt is dissolved. Remove from heat and add peppers. Stir 15 seconds. Cool to room temperature. Pickled onions will keep for several months in a sealed jar in the fridge.

*I leave the seeds in which gives these a tiny bit of spice. If you want less spice, remove the seeds. Wash your hands really well after handling jalapeño seeds, the spice will "stick" to your skin.


Recipe adapted from www.seriouseats.com
Looks great! First to gather the ingredients:

From gallery of VolcanoLotus


This is where the discrepancies begin. One of the things I did not mention in my request is that my wife is a supertaster. If you're not familiar, watch this:



(Actually, maybe watch that anyway, it's a good song.)

You might think being a supertaster would make a person love trying foods, but it's actually the opposite; since she can taste everything, complex or very strong flavor profiles are overwhelming in a bad way. I knew better than to even ask about the more hot pepper-type aspects of the recipe. She also vetoed the cabbage. I suggested lettuce instead and she came back from the store with baby spinach, which works for me.

Any keen-eyed New Yorkers may also notice that the "beer" is actually a hard cider. I don't drink much beer, so I had the cider on hand, and the Internet assured me it would be a good substitute in beer-battered fish dishes, so I soldiered on.

You keen-eyed folks may also have noticed that the tilapia is both cooked and frozen in this picture. This is because I made this on Tuesday, but I'd originally planned to make it on Saturday. My day did not go at all as planned.

From gallery of VolcanoLotus

Cleanup from this storm was part of the problem. (This picture was taken at roughly the halfway point for accumulation. For a couple days, you couldn't see that car at all.)

This left me with defrosted, previously frozen fish that I now would not be able to eat until Tuesday. I cooked them and then froze them, hoping for the best. I've had fresher fish, but they were still good.

The pickled onions are also not pictured above, because I had yet to make them. I started with those, dutifully pouring all the ingredients into my mason jar...then read the part about bringing them to a boil in a saucepan. Oops. Lost a bit of the solids to a syrupy mess on the bottom of the jar, but no major harm done. That'll teach me to not read ahead, though in my defense, I had changed into a bird at the time.

From gallery of VolcanoLotus

My fellow bird.

At any rate, it went well from that point, and my onions triumphantly joined their other ingredient friends!

From gallery of VolcanoLotus


Onto the batter! Let's combine the - wait, does that say 2 TABLESPOONS of paprika?? I read that as tsp while skimming.

From gallery of VolcanoLotus

We're gonna need a bigger jar.

OK, so ALL my paprika and hope for the best So far so good:

From gallery of VolcanoLotus


I've never made batter like this before, but I think this turned out about right:

From gallery of VolcanoLotus


Now, for the frying. I actually don't have a wok, dutch oven or deep fryer. I have large pots but my wife is strongly opposed to home deep frying, and I wasn't sure how already being cooked would impact the fish, so I decided to pan fry.

From gallery of VolcanoLotus

That is, I decided to pan fry once my wife took the baby. From the point I finished the batter, she didn't want to be farther away from me than this, and babies and hot oil don't usually mix.

I don't have much in terms of specialized kitchen equipment, but one luxury I do allow myself is these breading tongs:

From gallery of VolcanoLotus


They allow came with shallow pans which are perfect for, say, dipping chicken in seasoned egg and then rolling in bread crumbs. I didn't use the pans this time because I wasn't sure they'd contain the batter (though I probably could have for the dry coating). Unfortunately, the cooked then frozen then thawed fish has a significantly lower structural integrity than the chicken I usually pick up with the tongs. Almost immediately after that picture was taken, that filet split in half, as did most of the rest of them. So we ended up with a bunch of small pieces of fish instead of a few big ones. Oh well.

From gallery of VolcanoLotus


However, in the end I would declare the meal a great success!

From gallery of VolcanoLotus


My wife LOVED it. My kids...well, they're on a kick recently where they will decide whether or not they like something before trying it, unfortunately. On Monday we ate dinner at an Italian restaurant, and they ordered garlic bread (for dinner) and then proceeded not to eat it because it was "too garlicy". So I'm not sure they would've eaten anything we put in front of them. I did at least get my son to eat a bit of the spinach, so I'll consider it somewhat of a victory.

For my part, I was very pleased with the outcome. I've always enjoyed beer battered fish, and the cider I thought improved the flavor even more. The pickled onions are wonderful and I've been eating the leftovers on sandwiches all week. I think this recipe may land in regular rotation (and if the kids decide to make themselves peanut butter sandwiches instead, more fish for me!)

Thanks again!

From gallery of VolcanoLotus
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9. Board Game: War of Cakes [Average Rating:0.00 Unranked]
Board Game: War of Cakes
Daniel J Isom
United States
Clayton
Delaware
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Leroy43 sent this recipe for a chocolate cake. I've never made a cake with so much coffee or coffee flavored ingredients because I'm not a huge fan but once bakes, it doesn't taste overly "coffee-y" but more on the dark chocolate bitter side which my wife and I really enjoyed. At the advice of my wife, I omitted the step where you level out the cake because it seemed like it was purely aesthetic, plus I liked the top layer of crunchier cake when combined with the very moist crumb. It was one of the more expensive cakes I've made because of the additional chocolate and Kahlua, neither of which I normally have on hand but it was no more expensive then a typical cheesecake. If you like dark chocolate, this cake would be right up your alley. If you don't, a scoop of vanilla ice cream on the side would provide the sweetness you're looking for.
From gallery of disom
From gallery of disom


From gallery of disom
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leroy43 wrote:
Recipe
Huge, heavy and heavenly, this cake is almost jet black, with a wicked chocolate flavour. It hardly needs it, but the glaze is great. The cake begins as a somewhat strange batter, as the large amount of brewed coffee seems to be too much liquid for the rest of the batter. But it contributes both a balanced flavour and a wonderful moistness and in the end the cake does work beautifully.

Yield: Serves 12 to 16
Ingredients
Cake:
1½ cups unsalted butter, in small pieces
7 ounces unsweetened chocolate, the best you can afford, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
2½ tablespoons instant espresso powder dissolved in 2 cups boiling water, cooled (or 2 cups strong black coffee)
3 cups granulated sugar
10 tablespoons (5 ounces) Kahlúa or other coffee-flavoured liqueur
1½ teaspoons pure vanilla extract
3 large eggs, lightly beaten
2¼ cups all purpose flour
½ cup cake flour, not self-rising
1½ teaspoons baking soda
½ teaspoon salt
Glaze:
10 ounces bittersweet or semisweet chocolate, chopped
7 tablespoons unsalted butter, in small pieces
Additional unsalted butter, at room temperature, for greasing the pan
Dark chocolate-covered espresso beans or chocolate coffee bean-shaped candies, for garnish
Lightly sweetened whipped cream, optional
Directions
1. Preheat the oven to 325°. Grease a 10-inch springform pan, line with a circle of parchment paper and lightly grease the paper. Combine the butter, both chocolates and coffee in the top of a double boiler or a stainless steel or glass bowl. Set the bowl or insert over a pot of barely simmering water and stir frequently with a wooden spoon until melted. If the melted mixture appears somewhat speckled with what looks like unmelted chocolate, don’t be concerned. (Different chocolates have different cocoa butter and cocoa solids content and when melted with such a large quantity of liquid may seem to separate.) Place the sugar in the bottom of a large mixing bowl, or the bowl of an electric mixer. Remove the chocolate mixture from the heat and pour over the sugar. Stir to blend and dissolve the sugar, then allow to cool for 10 minutes.

2. With a wire whisk or the paddle attachment of an electric mixer, add the Kahlúa and vanilla extract to the cooled chocolate mixture and blend well. Blend in the lightly beaten eggs, making sure they are thoroughly incorporated. The batter at this point will be extremely thin; don’t worry, just make sure to work each added ingredient into it carefully.

3. Sift the flours, baking soda and salt together. Add dry ingredients to the chocolate mixture in two additions, scraping down the sides of the bowl several times. Beat on medium speed for one minute. The batter may have little lumps, but they won’t affect the finished cake.

4. Place the prepared pan on a baking sheet to catch any leaks and pour the batter into the pan. Bake in the middle of the oven for 1¾ hours to 2 hours, rotating the pan several times during that time to ensure even baking. The cake bakes slowly and stays beautifully moist. A crust will form on the top of the cake and may crack. Test for doneness by inserting a wooden skewer in a fault of the crust, poking near the centre of the cake. It should come out clean, or with only a very few moist crumbs clinging to it. Remove the cake from the oven and cool completely in the pan set on a rack. (The cake may be made up to 2 days ahead of time and kept in the pan at room temperature, covered tightly with plastic wrap.)

5. To prepare the glaze, combine the chopped chocolate and butter in the top of a double boiler or a bowl set over barely simmering water. Stir frequently until melted, then remove from the heat and cool slightly, stirring occasionally. Run a thin-bladed knife around the cake and loosen and remove the sides of the pan. Using a long-bladed serrated knife, carefully even out the top of the cake, slicing off any domed or uneven part of the crust. Use long, slow strokes of the knife, keeping the blade perfectly parallel with the counter.

6. Place a dab of the chocolate glaze on a 10-inch cardboard cake circle and invert the cake onto the board. Remove the pan bottom and the parchment paper. (If you haven’t got a cake circle or other piece of cardboard cut to 10 inches round, invert the cake onto a plate and remove the pan bottom but leave the paper. Re-invert the cake onto a second plate and place the pan bottom on the top of the cake. Invert the cake a third time, ending up with the bottom-side up, top-side down on the metal pan bottom, and peel off the paper.) Brush any crumbs from the cake and pour the warm glaze onto the centre. Using a metal spatula or palette knife, coax the glaze to the edges of the cake and over the sides; quickly spread the overflow evenly onto the sides. Garnish with the chocolate-covered espresso beans. Give the glaze an hour or so to set, then serve the cake with lightly sweetened whipped cream, if desired.


© 2001 Regan Daley

Nutritional Information
Nutrients per serving (% daily value)
This recipe serves 16, includes 1 tablespoon of butter for greasing the pan, but does not include optional lightly sweetened whipped cream or dark chocolate-covered espresso beans or chocolate coffee bean-shaped candies, for garnish .

Calories 651kcal (33%) Calcium 36mg (4%) Vitamin C 0mg (0%) Vitamin A 207mcg RAE (7%) Potassium 250mg Magnesium 75mg Protein 6g Sugar 55g Fiber 4g Total Carbohydrate 78g Cholesterol 101mg (34%) Sodium 214mg (9%) Saturated Fat 23g (115%) Fat 38g (58%) Iron 4mg (23%)
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10. Board Game: Piece o' Cake [Average Rating:6.62 Overall Rank:1765]
Board Game: Piece o' Cake
"L'état, c'est moi."
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Vancouver
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I have a lovely straightforward cheesecake recipe that I will try in the coming days.

So much for getting it done in a few days.

Here are some interim photos…

Finished product to be posted soon! Possibly even tonight. It's set up beautifully, but I got busy/distracted by baking bread and so I'll finish the garnish and the fruit tomorrow.

From gallery of leroy43
From gallery of leroy43
From gallery of leroy43
From gallery of leroy43


Recipe from
Lizzie
Scotland
Edinburgh
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HuggableHamster wrote:
Hello! Sorry I took ages to send this to you. I hope you enjoy it, I've tried to translate to North American English - you seem to live in Canada so I have assumed metric is ok - please let me know if anything doesn't make sense or isn't available over the pond.

Happy Cooking!
Xxx
Lizzie


Lime cheesecake

120g packet of Ginger nut biscuits (if you can't get these, then my condolences - if you have any hard ginger flavoured biscuits (cookies) or just other biscuits)
60g butter
250g mascarpone cheese
250g crème fraîche
Approx 40g icing sugar (confectioners sugar - or 4g of a sweetener like Splenda)
2 limes
Dark chocolate and grapes for decoration

If you have a loose bottomed cheesecake tin then prepare that, otherwise line a flan dish or other shallow dish with tin foil.

Crush the biscuits. I put them in a ziplock bag,squish out the air but don't seal it all the way, wrapped in a tea towel and bash with a rolling pin until it's crumbs. Put the crumbs in a mixing bowl, if you have any and like ginger then a pinch of powdered ginger and a tablespoon of ginger jam can be stirred through.

Melt the butter and pour it in with the crumbs. Mix together then pour into the dish you are going to make the cheesecake in. Use a fork to squash the mixture together to form the base.

Refrigerate the base so the butter can reharden.

While waiting for that mix the Mascarpone, Crème Fraîche and 3/4 of the icing sugar in a large bowl.

Wash the limes and grate their zest into the bowl with the creamy mixture.

Juice the limes and mix a little in at a time to the creamy mixture. Don't worry if it separates a little, just keep mixing.

Taste the mixture and add more sugar until it suits your taste.

Retrieve the base from the fridge and spoon the creamy mixture on top, smooth it out and return the cheesecake to the fridge for atleast 2hrs.

To decorate grate a little dark chocolate to sprinkle on top. Melt a little dark chocolate and dip grapes half into this. When the chocolate has solidified arrange the grapes on top of the cheesecake, sprinkle the chocolate shavings on as well.

Enjoy
Final update 18/03/2016:
The cake was well enjoyed by my gaming group yesterday. The rest my wife and I enjoyed tonight. I didn't have grapes handy so I used strawberries instead, but think it would be even better with grapes.

From gallery of leroy43
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11. RPG Item: Mythic Iceland [Average Rating:7.73 Overall Rank:2109]
RPG Item: Mythic Iceland
Netherlands
Enschede
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I got my recipe from
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Iceland
Reykjavík
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bobondi wrote:
Hjónabandssæla (Happily Married)

You might want to halve the recipe, as this is enough for a family of 7 - including 5 hungry boys.

340 g butter
340 g porridge oats
340 g flour
320 g sugar
2 tsp baking soda

Rhubarb jam. If you don't have rhubarb or rhubarb jam, try fig jam. If you don't have that - improvise.

Melt butter. Mix dry ingredents in a big bowl. Add butter. Place half of the dough in the bottom of your largest casserole. Spread jam over. Top with rest of dough. 180°C for about 30 mins. Serve with whipped cream

Rhubarb jam

1 part sugar
2 parts rhubarb

Cut rhubarb in small pieces. Place rhubarb and sugar in a pot and boil on low heat until your ladle/spoon doesn't lean if placed in the middle, or until you feel it's ready.
As neither hubby nor I is a big fan of rhubarb, and it's not available my regular supermarket at the moment anyway, I decided to go with forest berries jam (as that happened to be the flavor of jam we had open).

It turned out pretty well I think, though I probably should have used more jam, as the flavor gets lost a bit now. It's good though!

From gallery of Polgara
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12. Board Game: Twister [Average Rating:4.54 Overall Rank:19511]
Board Game: Twister
Jason Bryan
United States
Bloomington
Illinois
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i am sorry to be so late posting this, but I just tonight had a chance to make it! I have been out of town for work and dealing with sick family stuff, and a heavy fried dish was not going to work until now.

Here is the recipe I made:



Pretzel-Fried Steak with Mango-Onion Gravy

Steak:
2 cups pretzels
2 eggs
1 cup whole milk
1 cup flour
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried fenugreek leaves, ground up in your hand (optional)*
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
4 cube steaks

Mango-Onion Gravy:
1 tablespoon butter
1 small onion, minced (about 1/3 cup)
Kosher salt
2 cups chicken or beef stock
2 tablespoons sweet mango chutney
1 teaspoon soy sauce
Canola oil, for frying

Directions
Preheat the oven to 200 degrees F.

For the steaks: Process the pretzels in a food processor until fine. Grab 3 shallow bowls. In one, whisk together the eggs and milk. In another, mix together the flour, salt, pepper, dried fenugreek leaves, paprika, ground coriander, and ground cumin. Pour the pretzel crumbs into the last bowl. Save 2 tablespoons of the flavored flour for the gravy.

Make yourself an assembly line: dip 1 steak on both sides in the flavored flour, making sure it's well coated, but dust off the excess. Then dip it quickly in the egg and lift, allowing the excess to drain back into the bowl. Finally, dunk both sides in the pretzel crumbs. Repeat with remaining steaks. Place the coated steaks on a sheet tray fitted with a cooling rack and let the steaks rest for 15 minutes to let the coating adhere to the meat.

For the gravy: Melt the butter in a saucepan over medium heat and add the onions and a pinch salt. Sweat until the onions are translucent and softened. Add the reserved 2 tablespoons of flavored flour and cook a few minutes until the flour no longer smells raw. Add the stock, mango chutney, and soy sauce. Stir, so that no lumps form, and bring to a boil. Cook until the sauce thickens to a gravy consistency, 5 to 10 minutes. Taste and re-season, if necessary.

In a large cast iron skillet, add enough oil to come up the sides by 1-inch. Heat it over medium heat until shimmering; you'll know the oil is hot enough when a pinch of flour sizzles upon contact with the oil. Line a sheet tray with paper towels and place a cooling rack on top.

Gently lay the steaks into the oil; you may have to do this in batches. Cook each side until golden, about 3 minutes. When both sides are cooked, lay the steaks on the paper towel-lined sheet tray and pop into the oven to keep warm while you do the next batch.

Serve the steaks with gravy spooned over the top.



I wanted to be challenged and taken out of my comfort zone, and I was! I may have never cooked cube steak before, and it has been at least two years since I fried something. I made this with mashed red potato, skin on, and sautéed mix of beet greens, spinach, and shard. We used the gravy for both the potatoes and the steak.

It was wonderful! the spices gave a nice flavor to the gravy, which was Michele's favorite part. She really liked the gravy, and any concerns that it would be too sweet with the potato went completely unfounded. I used a smoked paprika, but I think it would be good with a spicy one as well. The pretzel breaking stuck well to the beef, adding a great texture and flavor.

It took a bit of prep,but nothing unreasonable. It is something we would do again, although much more likely on the weekend as opposed to during the week. I just can't seem to fry things without making a mess! I'm certain we will make the gravy again though, that was the hit of the meal.

Thank you for the recipe!
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13. Board Game: Bohnanza [Average Rating:7.04 Overall Rank:444]
Board Game: Bohnanza
Matthew Sklar
Canada
Dollard-des-Ormeaux
Quebec
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So first of all, I'd like to apologize for being a week late in posting this. February was a dousy at work - four inspections (one announced and three surprise, including two overlapping ones) and all the corrective actions to go along with them. I still haven't cooked my recipe yet; I'll be doing that this weekend (and thinking about how delicious it sounds every day until then!).

Bean & Cheese Pierogis
Both my wife and I come from eastern European backgrounds (albeit a few generations removed) and we always keep a bag of frozen store-bought pierogis in the freezer, so this recipe is right up our alley. I've never tried making them from scratch but I have made asian-style dumplings, so this shouldn't be too out there for me.

Sunday March 13: all the ingredients have been gathered and cooking is underway!

From gallery of sklar
From gallery of sklar

Ingredients for the dough and filling.
After taking this photo I realized the recipe calls for just lemon zest, not juice. I put the lemon juice away but didn't bother retaking the photo...

The dough came together very nicely. I've never made a sour cream dough before, but this looks and smells good.
From gallery of sklar


The recipe says to make the filling with fava beans or peas. I used peas, and looking at the filling coming together in the food processor all I could think was how great this would be next weekend for St. Patrick's day, what with the bright green and all.
From gallery of sklar


After resting the dough for two hours it was time to roll it out and fill the pierogis!
From gallery of sklar
From gallery of sklar


After using up all of the filling I enough extra dough for about 20 more pierogis and was out of peas so I started boiling some potatoes to make potato and cheese filling for the remaining pierogis.

While the pierogis were boiling I started frying the onions for serving. A few of the pierogis fell apart while I was boiling them; I think I may have over boiled them. Once I took the pierogis out of the water I threw them in the frying pan with the onions. Almost ready!
From gallery of sklar


Finally time for serving!
From gallery of sklar


Overall these pierogis were pretty good and fun to make!
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14. Board Game: Pizza Party [Average Rating:5.10 Overall Rank:18317]
Board Game: Pizza Party
John Middleton
United States
Washington
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Apologies to my mystery-mystery-recipe-sender for getting this up so late! I got called away unexpectedly, but baked this up as soon as I got home. Here were the delicious results!!!

From gallery of middletonner


Now any bread nerd will look at this recipe and immediately see something that is both exciting and curious: layers of cold butter folded into the dough. This is the process that make croissants, for example, have all those flaky layers, so how would this work out in a pizza? We were very excited to try this out, and winning the coin toss my wife took to the breadboard to give it a whack.

Into and out of the first rise everything was pretty standard for dough (fig 1). An hour later the magic started as she rolled it out and spread the still slightly cold butter over the dough. Now the next steps were interesting. The recipe instructs you to roll up the dough (fig 2), roll back out before cutting in half, and then finally forming into balls by pinching in the edges (fig 3). Seems specific, right? Well, turns out the process ends up putting the butter layers right where they need to be in the final baking by letting the center benefit from the butter layers and the edges stay nice and bready. Woot!!

During the last bit of the second rise I jumped into making the sauce, which was a snap (fig 4).

Finally it was time for the business: putting the “deep” in the deep dish. The dough was very easy to handle and pretty quickly things were starting to shape up. Our dough didn’t have too much spring in it, but I did notice it easiest to make edge of the crust by pulling the dough from the middle to sort of mound up the crust rather than trying to stretch it up the sides (fig 5). Next up was the fresh mozzarella, a smothering of the sauce, all topped with plenty of parm and a bit of linguiça. Into the oven for a 30 minute stint at 425 and out came a very impressive looking pizza!! But if you make it resist jumping in and follow the rules of the recipe. That 10 minute rest is critical as the pizza still comes out pretty wet, but it does set.

So how was it? Awesome!

The magic here really is the layers in the crust and how they help keep the moisture at bay and create a very unique texture. As the cheese releases it moisture the crust just sucks it all up and gets more and more tender on top but keeps a bit of a chew in the middle and a modest crunch on the bottom. Having never had the genuine article, this recipe blew the socks of my expectations of what a traditional deep dish would be. And yup, I’ll be making it again!

Recipe below, now go try it!
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15. Board Game: Schmear! [Average Rating:5.08 Unranked]
Board Game: Schmear!
Paul Courtwright
United States
West Warwick
Rhode Island
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So I was given a pretty cool recipe by :

Daniel J Isom
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Clayton
Delaware
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A recipe for home made bagels. Although I am a chef, I'm not a baker so I was cautiously optimistic about these bagels turning out alright.

I made this recipe last week, and I've tried to load a report a couple times. But it keeps crashing my browser for reason.

So here's a link:

https://m.imgur.com/account/RagallachMC/images


I was satisfied with the results, but next time:

1. I'll use malt syrup instead of honey. It really was missing that 'bagel' flavor without it.
2. I baked them on parchment. Next time I'll go right on the tray. The bottoms weren't as crunchy as they could have been.

Thanks again to disom for the recipe!
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16. Board Game: Grill Party [Average Rating:5.49 Overall Rank:16825]
Board Game: Grill Party
Lizzie
Scotland
Edinburgh
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“Fairy tales do not tell children the dragons exist. Children already know that dragons exist. Fairy tales tell children the dragons can be killed.” ― G.K. Chesterton
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Sorry that I am so late to this list between my Mum's health and mine I have spectacularly failed

But I can happily now report the results of the scrumptious recipe from the lovely...

Leslie Spain
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Grilled Taco and Lime Chicken for Tacos

Ingredients
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (regular paprika works too)
• 1/2 teaspoon garlic salt
• 3-4 medium to large boneless skinless chicken breasts
• 2 limes, split

Directions
1. Preheat indoor or outdoor grill to medium high heat.
2. Place cumin, salt, pepper, paprika and garlic salt into a bowl. Stir to combine.
From gallery of HuggableHamster

3. Place chicken breast into a large bowl or large ziploc bag. Pour seasonings over chicken then squeeze the juice of one whole lime over chicken and seasonings. Stir chicken around with seasonings and lime. You can marinate up 1-5 hours if desired. Can be grilled immediately as well.
From gallery of HuggableHamster

4. Spray grill lightly with cooking spray then carefully place chicken onto grill. Let grill 5-6 minutes each side, or until cooked through and juices run clear. Transfer chicken to a large plate and let rest for 10 minutes. Thinly slice chicken and squeeze with juice of last lime over tops.

For reasons I ended up using chicken thighs and frying them, but oh my this was delicious, the sharpness of the lime and the smoked paprika, mmmmm. I made sweet potato wedges and roasted vegetables and it's got a big thumbs up from both of us!
From gallery of HuggableHamster


Thank you so much!
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