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Cookbook Queen
Federal Navy Academy Gallente Federation
0
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Posted - 2013.07.15 22:19:00 -
[1] - Quote
Hello to all EVE Online Chefs -
I am making a recipe book for EVE Online! Please post your favorite recipe here in the forums and/or send it to me via EVE mail. [/b]
Sincerely,
Cookbook Queen
Note: The cookbook link will be sent to everyone who has contributed to this project!
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Cookbook Queen
Federal Navy Academy Gallente Federation
0
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Posted - 2013.07.15 22:28:00 -
[2] - Quote
NOTE: This collection of recipes will never be sold for isk or any other monetary amount. Upon completion there will be a link given to all those that sent in recipes.
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BoSau Hotim
Uitraan Diversified Holdings Incorporated
6444
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Posted - 2013.07.16 08:44:00 -
[3] - Quote
Jita Jalepeno Poppers
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, softened 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large eggs 2 tablespoons milk 1/2 cup of chopped cooked bacon (Make it REAL bacon)
8 teaspoons of the following: 1 cup panko crumbs, or fine dry breadcrumbs 1/2 cup all-purpose flour
Directions
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
In a bowl, cream together the cream cheese, bacon, Monterey Jack cheese, cumin, and cayenne. In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
Remove from the oven and serve immediately with cold Quafe
I'm not a carebear... I'm a SPACE BARBIE!-á Now... where's Ken? |
Morrin Joe
Infinitech
7
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Posted - 2013.07.16 16:25:00 -
[4] - Quote
I love this idea! ^-^ I bake for my neighbors in my home system! I would love to visit with you about your project!
Spicy Drone Nuts Recipe
1/2 lb Raw cashews 1 c Oil, preferably peanut 1 ts Salt 1/2 ts Freshly ground black pepper 1/2 ts Chili powder 1/4 ts Five spice powder
HEAT A WOK OR LARGE DEEP PAN until it is hot, then add the oil. When the oil begins to smoke lightly, deep-fry the cashew nuts for 2 minutes or until they begin to turn lightly brown. While the cashew nuts are browning, start another frying pan heating. Remove the nuts from the oil with a slotted spoon and add them directly to the frying pan. HINT: Take the cashew nuts out of the oil when they are lightly browned as they continue cooking even after they are taken out of the oil. Save the oil in which the nuts have been cooked, as it can be used again. Add the salt, pepper, chili powder and five spice powder and stir-fry for 2 minutes or until the cashew nuts are well coated with the spice. Allow to cool and serve with drinks.
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BAJRAN BALI
Rabid Ninja Space Monkey Inc. Monkeys with Guns.
8
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Posted - 2013.07.16 20:18:00 -
[5] - Quote
Would a grilling recipe be ok for this? Or is it mainly for stove top/bakery style meals? |
AligatorVer1337
The Black Talon Assult Force A T O N E M E N T
2
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Posted - 2013.07.16 21:26:00 -
[6] - Quote
Egg in the Wormhole
1. Add butter to the frying pan. 2. Cut a hole in the middle of the slice of bread. A perfect item to cut the hole with is a rocks glass; press the rocks glass down on to the slice of bread firmly, and the hole should be easily removed. 3. Add the slice of bread to the pan. 4. Fry the slice of bread on medium until light golden brown. Repeat for the other side. 5. Add some more oil or butter to the pan in the open hole of the bread. Crack the egg open and drop the egg into the hole. 6. Fry the egg and the bread for an additional minute or two. Then, flip to fry the other side. 7. Fry the other side for a minute or two. Place your "eggs in the wormhole" on a plate, pour a cup of your favorite breakfast beverage to go with them, and enjoy.
https://upload.wikimedia.org/wikipedia/commons/f/f7/Egg-In-The-Basket-2007.jpg
C5 Addon:
Fry another slice of bread (without a hole) put cheese on top of it, while it being still in the pan. The heat should be enough to melt the cheese, add some meat on it and finally close your "Wormhole callory buster" with your "egg in the wormhole". |
Cookbook Queen
Federal Navy Academy Gallente Federation
0
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Posted - 2013.07.17 06:51:00 -
[7] - Quote
BAJRAN BALI wrote:Would a grilling recipe be ok for this? Or is it mainly for stove top/bakery style meals?
Absolutely! I would love to have any and all recipies! |
aspia albstein
Infinitech
0
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Posted - 2013.07.18 07:59:00 -
[8] - Quote
Pod Gooacamole :
- 1 ripe avocado - Olive Oil - Lemon juice - 1 half onion - 1 garlic clove - Delicious tears (optional)
Caution ; after a pod kill in very dark places, this can be extremely cold ( down to 2.7 Kelvins).
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Cookbook Queen
Federal Navy Academy Gallente Federation
0
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Posted - 2013.07.18 08:25:00 -
[9] - Quote
WOWSERS! I have received so far 56 recipes in EvE mail and some here in the forums! Please keep the recipes coming and thanks for all the support!
Cookbook Queen |
Cookbook Queen
Federal Navy Academy Gallente Federation
0
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Posted - 2013.07.21 03:01:00 -
[10] - Quote
UPDATE UPDATE UPDATE UPDATE UPDATE UPDATEUPDATE UPDATE UPDATE UPDATE UPDATE UPDATEUPDATE
To date: 117 recipes!
Please continue to send me recipes via Eve mail or post them here on forums!
Thanks,
Cookbook Queen |
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AligatorVer1337
The Black Talon Assult Force A T O N E M E N T
2
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Posted - 2013.07.21 08:58:00 -
[11] - Quote
Those who brought a recipe get a free book right? |
neo smith
Federal Defense Union Gallente Federation
23
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Posted - 2013.07.21 14:08:00 -
[12] - Quote
fried slavehound with creamy gravy
1/2 cupmilk
1egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoonground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole slavehound or chicken, cut into pieces (i use breast)
3 cups vegetable oil
1 cup chicken broth
1 cupmilk
.
Directions
1.In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture. 2.In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels. 3.Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken. Kitchen-Friendly View PREP 25 mins COOK 30 mins READY IN 55 mins .
not my own recepie but a great one
neo |
neo smith
Federal Defense Union Gallente Federation
23
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Posted - 2013.07.21 14:32:00 -
[13] - Quote
chicken pie wiith sweet potatoe mash
4 x 180g skinless chicken breasts Knob of butter Bunch of spring onions 150g button mushrooms 1 heaped tbsp plain flour, plus extra for dusting 2 tsp English mustard 1 heaped tbsp cr+¿me fra+«che 300ml chicken stock Few sprigs fresh thyme 1/3 of a nutmeg, for grating 1 sheet of pre-rolled puff pastry 1 egg
Put the chicken breasts on a plastic board and slice into 1cm strips. Put a lug of olive oil and a knob of butter into the hot, large, wide pan. Add the chicken and cook for 3 minutes or so. Meanwhile, quickly trim the spring onions and wash the mushrooms, then slice together in the food processor. Add to the pan with 1 heaped tablespoon of flour and stir. Add 2 teaspoons of mustard, 1 heaped tablespoon of cr+¿me fra+«che and 300ml of chicken stock and stir well. Pick the thyme leaves and stir into the pan with a few fine gratings of nutmeg and a good pinch of salt and pepper. Leave to simmer.
Lightly dust a clean surface with flour and unroll the sheet of puff pastry. Use a small knife to lightly crisscross and score it. Take the pan of chicken off the heat. Tip the filling into an ovenproof baking dish slightly smaller than the sheet of pastry (approx. 30 x 25cm). Cover the filling with the pastry sheet, tucking it in at the edges (like in the picture). Quickly beat the egg, then brush it over the top of the pie. Put into the oven and cook on the top shelf for around 15 minutes, or until golden and gorgeous. Smash: Check the carrots are cooked through, then drain and return to the pan. Taste, correct the seasoning and leave as they are or smash up. Take to the table.
1 medium potato
2 or 3 sweet potatoes (I used 2 very big ones)
1/2 a lemon
50 grams (or just under 2 ounces) feta cheese
bunch cilantro
chopped red peppers (optional)
Cut the sweet potatoes and potatoes into big chunks and drizzle some oil on top. Toss to coat the potataoes.
Place the 1/2 lemon among the potatoes.
Cover with clingfilm and microwave for about 10-12 mins Once the potatoes and sweet potatoes are soft, remove the lemon and mash the potatoes right in the crockpot. But donGÇÖt mash too much, it is nice for them to stay a little chunky.
Squeeze the lemon juice over the potatoes (use a glove or tongs for this. You might also want to squeeze the lemon through a mesh strainer to catch the seeds, unless you are slick enough to catch seeds falling out of a hot lemon).
Sprinkle feta cheese over and chopped red pepper , Stir to combine.
and for deep null roams with no station to dock at for fresh suplies. pot noodle suprise
tear off lip
pour boiling water
stir |
Vorn
Shi no Kage Panda Cave
0
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Posted - 2013.07.21 19:51:00 -
[14] - Quote
Alcohol too?
Pos Fuel:
4x Shots - Absolut vodka 4x Shots - Chilli Sambuca 6x Shots - Blue Curacao 4x Shots - Lime Vodka 4x Shots - Sourz cherry 4x Shots - Peach Archers 2x 275mL - Blue WKD 1x 250mL - Monster Ripper 1x 500mL - Orange Juice 1x 500mL - Cranberry Juice
Note: This should be mixed in a cointainer of ice. Ice bucket may be required
Note: When you mix this it will look like dirty dish water, and have an off grey color. If you do it correctly it should smell and taste kind of like skittles.
Major Note: This will get you drunk. |
Cookbook Queen
Federal Navy Academy Gallente Federation
0
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Posted - 2013.07.22 07:06:00 -
[15] - Quote
AligatorVer1337 wrote:Those who brought a recipe get a free book right?
Yes, everyone who send me a message via email or posts here will get the free cookbook :)
Cookbook Queen |
Morrin Joe
Infinitech
8
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Posted - 2013.07.23 01:50:00 -
[16] - Quote
HOTDROP TRUFFLES
Hotdrop Truffles literally explode in your mouth! Pop Rocks candy is combined with chocolate ganache to produce unique truffles that are a real blast to eat. This recipe yields about 2 dozen small hotdrop truffles.
Ingredients: GÇó6 ounces bittersweet chocolate (about 1 cup chopped) GÇó4 ounces heavy cream GÇó5 .33-oz envelopes popping candy, like Pop Rocks GÇó12 ounces chocolate candy coating
Preparation: 1. Chop the chocolate into small pieces and place it in a medium heat-safe bowl. Place the cream in a small saucepan over medium heat and bring it to a simmer.
2. Pour the hot cream over the chocolate and allow it to soften the chocolate for a minute. Use a whisk to blend the cream and chocolate together. Stir until you have a smooth, homogenous mixture. Press a piece of plastic wrap on top of the ganache and refrigerate it until it is firm enough to scoop, about 3 hours.
3. Scoop the ganache mixture into small balls, about 3/4" in diameter, and roll them into circles between your palms. If the ganache starts to melt and stick, use a little cocoa powder on your palms to prevent sticking.
4. Once they're rolled into balls, open 4 of the Pop Rocks envelopes and pour them into a small bowl. (Do not open them early, as the humidity in the air will start to make them sticky once the package is opened.) Roll a truffle ball in the Pop Rocks, then roll it briefly between your palms to embed the candy into the ganache. If the rocks don't stick, briefly roll the truffle between your palms to soften the chocolate, then roll it in Pop Rocks.
5. Set the coated truffles on a baking sheet covered with aluminum foil, and repeat with remaining truffles and Pop Rocks. At this point you want to dip the truffles as quickly as possible, to avoid exposing the Pop Rocks to air for an extended amount of time. However, the ganache might be a bit too soft for dipping, so I recommend putting the truffles in the freezer while preparing the dipping chocolate. You don't want to freeze them, just chill them quickly for about 5-10 minutes. If you do not plan on dipping them immediately, do not put them in the freezer, just wrap them well with cling-wrap and refrigerate until you dip them.
6. While the truffles chill in the freezer, place the coating chocolate in a microwave-safe bowl and microwave until melted, stirring every 30 seconds to prevent overheating.
7. Once the coating chocolate is smooth and the truffles are firm enough to dip, use dipping tools or a fork to submerge a truffle in the chocolate. Remove it from the chocolate and tap the fork against the bowl several times to remove excess chocolate. Replace it on the foil-lined baking sheet, and, while the chocolate is still wet, sprinkle popping candy from the remaining envelope on top. Repeat with remaining truffles and chocolate.
8. Allow the chocolate to set in the refrigerator for 10-15 minutes. Store Exploding Truffles in an airtight container in the refrigerator, but for best taste and texture, serve at room temperature. Because the popping candy does absorb moisture, these are best eaten within 24 hours of making them, although they will still pop up to 3 days later
NOTE: I have sent you a message Cookbook Queen please see mail. K? Thanks!
PS: I love this idea! ^-^ |
Blaxo D'Azreemer
Heretic Army Heretic Initiative
21
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Posted - 2013.07.23 04:21:00 -
[17] - Quote
Amamake Pan fried Sole with Drone nuts (Almonds)
-+ lb. Sole fillets, about -+ inch thick Salt and pepper - Can be mined from top belt (3-1) 1/3 cup fine dry bread crumbs or all- purpose flour -+ tsp paprika 1 lemon 1 Tbsp olive oil Sliced Almonds
Rinse fish and pat dry. Cut fillets to fit frying pan, if needed. Lightly season with salt and pepper. Combine crumbs and paprika in a shallow dish. Dip fillets in crumb mixture and turn to thoroughly coat: shake off excess. Squeeze juice from half the lemon; cut remaining lemon half in wedges. Heat oil in frying pan over medium-high heat. Lay fish in pan without overlapping and cook until edges turn opaque and bottom is browned, 2-3 min. Carefully turn and cook until opaque through center, 1-2 min more. Transfer fish to plates and cover to keep warm. Add sliced almonds and lemon juice to pan and boil to thicken, about 30 seconds, scraping up cooked bits. Pour sauce over fish and garnish with lemon wedges. Serves 2 - You can enjoy once you return to your cloning station.
I can't wait to see the rest of the recipe's |
Arkady Vachon
Center for Advanced Studies Gallente Federation
391
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Posted - 2013.07.24 01:15:00 -
[18] - Quote
Thukker Eggs and Onions
What you'll need:
One cup chopped wild onions, or substitute green onions or other scallions Six-Seven Eggs - beaten Bacon 1/4 of water Your favorite seasonings.
Prepping it:
1. Fry up the bacon, saving two to three tablespoons of bacon drippings in the skillet.
2. Warm up the drippings on medium heat, add the onions and the water, stir this until the onions are tender, the nice thing about these kinds of onions, of course, is almost the entire plant can be used. You can beat the eggs at this point or have them ready to go.
3. When the onions have become tender and most of the water has cooked off, add the beaten eggs and scramble. Season to taste and serve.
4. Use the cooked bacon as a side complement, or crumble them up and add them in as you are scrambling the eggs and onions. Personally, I do the latter. Nothing Personal - Just Business...
Chaos Creates Content |
Endura Touscoday
Brutor Tribe Minmatar Republic
6
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Posted - 2013.07.24 03:54:00 -
[19] - Quote
Amarrian Gold Plated Pears (Honey & vanilla poached pears with tuilles)
Preparation time about 15 mins Cooking time: 10 mins Serves: 4 (If you stick to this recipe as written)
Ingredients:
1/2 cup honey 1 tsp vanilla extract 4 pears (Beurre Bosc)
Tuilles: 1 egg white 1/4 cup caster sugar 20g butter, melted and cooled 1 tbs honey 1/4 cup plain flour 1/4 cup chocolate bits, roughly chopped 1/4 cup slivered almonds, finely chopped
Method:
To make tuilles; Preheat oven to 160 degrees celcius. Line a large baking tray with baking paper (approx. 38cm long). Whisk egg white and sugar for 1 minute or until frothy. Add butter and honey. Whisk until well combined. Add flour and stir until mixture is smooth. Thinly spread mixture over entire area baking paper. Sprinkle with choc bits and nuts. Bake for 10 mins or until golden and crisp. Cool on tray then break into pieces. Combine honey, vanilla and 1 cup water in a saucepan. Stir constantly over medium heat until mixture comes to the boil. Peel, halve and core pears. Add to honey syrup. Reduce heat and simmer for 8-10 mins or until tender. Serve pears with a piece of tuille. Or if you prefer something a little more Alcoholic there is this: Rusty Rifter Red Wine Pears(Poached pears in red wine sauce) Preparation time Pretty quick, mabey 5 minutes Cooking time: 35 Serves: 4 (If you do 4 pears) Ingredients: 1 cup sugar 1 cup red wine 1 cup water 1 cinnamon stick 4 just ripe pears, with stems Method: Place sugar, red wine, water and cinnamon into a large saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to the boil. Reduce heat and simmer for 5 minutes until slightly reduced. Meanwhile, peel pears and remove cores using either an apple corer or a small knife and teaspoon. Lower pears into poaching liquid and simmer, for 20-30 minutes, or until tender. Turn pears occasionally during cooking so they colour evenly. Serve with ice-cream or double cream. Tip: You can replace the red wine with extra water if you prefer. |
Interagent
Parandrus
2
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Posted - 2013.07.24 06:53:00 -
[20] - Quote
Some Russian Cuisine!
Jovian Mystery Aspic
1.5/2kg (~3.3 - 4 pound) pork's or cow's hoof. 2 onions 2 carrots 1 garlic (3 cloves) 2 Basil's leaf 1 parsley (the root) 5 black pepper corns 8 litres (~2 gallons) of water salt
Materials Plastic containers (medium sized to fill them with our broth and meat). A Pot.
Method Clean the hoof and remove the small bones (do not throw them away, we will need them). Cut the hoof in half. Put the small bones, the main bone with meat, carrots, parsley and onions in a pot and fill the pot with water. Make sure that the water is covering all the ingredients in a pot. Turn the heat to max and cook until the water boils. After the water boils set the heat down and continue cooking for another 5-6 hours (do not cover the pot). Remove the foamy substance every 30 minutes. An hour before its ready, add salt, Basil's leaves and black pepper. By the end of cooking the water in the pot should be half less than it used to be. After finishing cooking, remove the bones, meat and vegetables. We will need that broth, so dont pour it out! By hand, remove the meat from the main bone (make sure to remove all the small bones). Cut the meat and cooked carrots into small pieces. Get the garlic cloves and grind them. Add the grinded garlic to the meat and mix. Put the meat, garlic, carrots, parsley and Basil's leaf along with other condiments you might want into our plastic container and fill it with our broth on top of everything. Leave it to rest for 20-30 minutes and then carefully place it in the refrigirator for the night. The next day you should have a jelly like substance which is usually served with mustard and some more condiments of your choice. |
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Cookbook Queen
Federal Navy Academy Gallente Federation
3
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Posted - 2013.07.27 07:23:00 -
[21] - Quote
We currently have 268 recipes, please keep sending them in via Eve Mail or posting on the forums! We are now getting some wonderful additions from all over the world!
Cookbook Queen |
Blaxo D'Azreemer
Heretic Army Heretic Initiative
22
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Posted - 2013.08.21 04:26:00 -
[22] - Quote
When can we expect our copy?
I can't wait to see what you put together. |
Blaxo D'Azreemer
Heretic Army Heretic Initiative
22
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Posted - 2013.09.21 04:48:00 -
[23] - Quote
Hey Queen,
Send me what you got...I haven't received anything yet? Anyone else get anything yet? |
Cavalira
Valar Morghulis. Goonswarm Federation
174
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Posted - 2013.09.21 10:22:00 -
[24] - Quote
1. Grab a toast and put it in your toaster. Let it toast 'till it's dark brown. 2. Grab your glass of Nutella. 3. Apply Nutella to your toast. 4. Get a glass of milk 5. Enjoy.
~probably better than most recipes itt~ |
Hammer Crendraven
Center for Advanced Studies Gallente Federation
35
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Posted - 2013.09.25 04:15:00 -
[25] - Quote
Brussel Sprouts cut in half Lay them on a baking sheet Sprinkle olive oil on them Cover them with slices of bacon "yum bacon" Bake in oven at 325 for 30 minutes
Brussel sprouts should be slightly browned when done If you like the bacon a little crisper finish with a few minutes under the broiler. Awesome |
Christine Peeveepeeski
The Imperial Fedaykin Amarrian Commandos
306
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Posted - 2013.09.25 15:33:00 -
[26] - Quote
Have we been recipe scammed?
Has a spai emptied the recipe corp hanger?
Did Goons interdict all recipes?
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Random McNally
Red Federation RvB - RED Federation
30099
|
Posted - 2013.09.25 17:35:00 -
[27] - Quote
Rens Breakfast
1 lb. Bacon or Sausage 1 Canister of Buttermilk/Cheesy biscuit dough Eggs Grated cheese Salt and Pepper
Fry bacon or sausage and remove just before it gets crispy. Using a large muffin pan (must be large size), spray the muffin holes with a bit of cooking spray or lightly grease. Press the biscuit dough into each hole squeezing the dough up the sides to make a bowl.
Place bacon strips or sausage in the 'bowl'.
Crack egg over the bacon/sausage or egg could be scrambled and poured over the bacon. Salt and pepper to taste.
Sprinkle small amount of grated cheese over egg.
Bake 350 for 30 minutes (or until egg yoke is done to liking). Red Fed Grunt.-á Co-Host of the High Drag Podcast. http://highdrag.wordpress.com/ UNBAN SAEDE!-á ALICE SAKI FOR OOPE MODERATOR! Check out the space music at http://minddivided.com |
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