EMC Recipe Thread!

Discussion in 'Miscellaneous' started by HxCami10, Jul 21, 2018.

  1. Welcome to the EMC Recipe thread!

    During a routine conversation on SMP8, Anon, Khixan and I were talking about recipe's and sharing them, when the idea of a forum thread being there for ALL of EMC to share their favorite recipes.

    Now I know not all of us here are master chefs, but there are a lot of the player base that may have a hidden gem of a recipe up there sleeves that they may want to share with everyone!

    No limits! Dessert, Breakfast, Lunch, Soup, Quick meals, it all works!

    If you would rather Type out the recipe, then make it as clean as possible, and if you want to just post about it and put a link to it, so be it!

    But lets share some food!!
  2. Ill start out with some goodies! This recipe is a family brownie recipe, that was my late grandpa's FAVORITE brownies

    • 2 cups of sugar
    • 10 tablespoons of butter
    • 4 eggs lightly beaten
    • 1 cup of milk
    • 2 2/3 cup of cake flour (regular flour is okay)
    • 8 tablespoons of cocoa
    • 1/4 teaspoon of salt
    • 1 cup of chopped nuts (your choice)
    • 2 teaspoons of vanilla
    1. Cream butter and sugar, then add eggs followed by milk.
    2. Sift flour and cocoa together
    3. Mix in flour cocoa mixture with the egg mixture and blend
    4. Add chopped nuts, and flavoring
    5. Bake in shallow pan for 15 minutes at 350 degrees Fahrenheit.
    6. While still warm, cut into squares and frost
    Melt together one square of bakers chocolate and 2 1/2 tablespoons of butter. Add powered sugar and milk until you reach the consistency you want.
  3. Mexican Chicken Soup
    Start with slow cooker on low and add in the following ingredients.
    • Chicken breasts (2 large or 3 medium)
    • 1/4 (or 1/2 if small) finely diced vidalia onion
    • 1/2 red pepper diced
    • 1/2 green pepper diced
    • 1.5 cups diced tomatoes (try to save juices for in there too)
    • 1/2 can drained black beans
    • 1/2 teaspoon cumin
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon garlic powder
    • salt and pepper to your taste
    • a pinch of cilantro
    • Ingredients to add later
      • Corn (3-4 pieces or a small can)
      • A juiced lime
      • Broth (chicken, bone broth aka beef stock, or vegetable broth all work - use whatever you like best)
    Allow to cook on low for about 3 - 3.5 hours stirring once per hour.
    After 3+ hours, check to see if chicken shreds easliy. If it does, go ahead and shred the chicken. Then add the corn (1 small can or cut corn from 3-4 fresh cobbs) and the juice from half a lime. Also add the broth (3-4 cups).
    If you like a lot of lime flavor, add in the rest of the lime when the soup is done.
    Serving -
    Heat with cheese on top (queso fresco and manchego), and then add small bit of sour cream (like coat a spoon - only needs a little bit). I like 4-5 tortilla chips crunched up on top too, and some avocado. If you want some heat, add a few red pepper flakes.
  4. *will change formatting when off my phone*

    Sweet Asian Short Ribs

    4 pounds beef short ribs
    salt and ground black pepper to taste
    1 cup water
    1/2 cup loquat preserves**
    1/2 cup sweet chili sauce
    1/4 cup low-sodium soy sauce
    1/4 cup low-sodium Worcestershire sauce
    1/4 cup seasoned rice wine vinegar
    1/4 cup honey
    1 envelope onion soup mix
    1/4 teaspoon red pepper flakes
    1/4 teaspoon onion powder
    1/4 teaspoon garlic powder
    1/8 teaspoon ground cinnamon
    1/8 teaspoon ground ginger

    Place short ribs in the crock of a slow cooker; season with salt and pepper.

    Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.

    Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).

    **Any type of citrus preserve can be used, but if you can find the loquat preserves at your local Asian grocer, use it!
  5. Totally thought this thread was going to be about SU2 custom item recipes

    Well, my recipe is simple a pack of oreos + milk, mix in mouth to get the most flavor!

    For a perfect snack, when I learn to cook some stuff whichh does not involve bread and cheese Ill share!
  6. I recently made crepes for the first time, and although I just used some generic internet recipe, they turned out really well.
    • 1 1/2 cups all purpose flour
    • 3 tbsp powdered sugar
    • 1/2 tspn baking powder
    • 1/4 tspn salt
    • 2 1/3 cup milk
    • 3 eggs
    • 1/2 tspn vanilla extract
    1. Sift flour, powdered sugar, baking powder, and salt into a bowl.
    2. Add in eggs, vanilla extract, and 1 cup milk into the flour mixture and combine until smooth. Gradually mix in the rest of the milk.
    3. Heat up a 6-inch pan coated with butter on medium heat. Add 1/4 cup of batter and swirl the pan so the batter thinly coats the pan. Repeat until you finish the batter or reach 20 crepes while recoating the pan with butter every 2-3 crepes.
    4. Let the crepes cool before eating.
  7. I made these friday and OMG! You have to make it at least 8 hours before baking so I just put it in the fridge
    overnight. They were sooooo good! So I wanted to make French Toast with a twist (Creme Brulee) and I had bought some Apple Strudel bread at Aldi and decide to use it instead of plain bread and it turned out amazing!

    6 thick slices of bread
    1 1/2 cups of half and half (which I did NOT have so I substituted 1 cup heavy whipping crea, & half a cup of reg milk)
    1 cup packed brown sugar
    2 tablespoons corn syrup
    1/4 teaspoon salt
    5 eggs
    1 teaspoon vanilla extract
    1 stick of butter

    Over a burner melt butter then add corn syrup and brown sugar until melted
    Pour into a 9x13 baking pan (I used a glass one)
    Add the slices of bread

    In another bowl mix the eggs, half and half, salt and vanilla and pour over the bread.

    I used foil to cover the dish and put in the fridge overnight.
    Take out of the fridge while your oven preheats to 350 and bake covered for 30 minutes covered.
    remove the foil and bake another 20 minutes or until golden brown.

    Serve hot. You can use the leftover brown sugar mixture over the top of the french toast instead of syrup.
  8. I’m on my phone right now but I’ll post some good recipes. I like making foods cause I likes to eat them foods and those foods are good to eat.
  9. My recipe...
    Buy Eggo waffles (chocolate chip ones are good)

    Warm a couple up (toasters are good for this)

    Optional: add syrup, butter, fruit (I personally like bananas), or any other toppings that you want! ;)
  10. Pumpkin Pie:

    1: can of Libby pumpkin pie mix
    1: Deep Dish Pie Crust

    Pour mix into pie crust and follow oven heating instruction on can.

    10: Cans of whip cream. =)
  11. Cami, we made these and they were awesome dude, tyvm!

    Tonight we're cooking Baked Shrimp Scampi.
    If you look up Ina Garten's recipe on Food Network, it's almost identical. I am not good at knowing measurements, so I'd refer to hers for exact measures on this.

    Prep: Set out a stick and a half of unsalted butter to soften to room temp.
    1. Peel, de-vein, and butterfly the shrimp.
    2. Marinade the shrimp (20 minutes does the job - it's quick) in:
    • White wine
    • Olive oil
    • 1 lemon juiced
    • Salt and pepper
    3. Add all the ingredients below to the bowl with the softened butter (1.5 sticks). Mix gently to combine.
    • Cut up 1 generous handful of parsley (flat leaf is better for this recipe).
    • Cut up 1 sprig of rosemary (I don't use the central stem).
    • A pinch of red pepper flakes.
    • 3-5 garlic cloves minced finely.
    • A dash of grated Parmesan and Romano cheeses.
    • 1 lemon zested and juiced.
    • 1 egg yolk.
    • About a cup of Panko.
    4. Preheat oven to 425f.
    5. In a gratin dish or Corningware, arrange the shrimp butterfly slice down, tails curled up. Pour the marinade over it (you don't have to use all of it, just get the bottom of the dish covered). Dab on top the butter mixture. It will melt all over so just try to get an even amount across the top of the dish. I put it on almost like I put cookie dough on a sheet pan.
    6. Bake in oven for 10-12 minutes. To brown top, place under broiler for 1 minute (I toss on a bit more Parmesan and Romano for this).
    ASliceOfRhyBread likes this.
  12. Anyone have some dessert recipes that they really like? I'm going to be bringing in some desserts for my psych class (Bake-offs throughout the year, winners get extra credit) and am willingly taking suggestions. :)
    khixan and padde73 like this.
  13. Orange cheesecake
    Pumpkin cheesecake

    Choose which one you want to make. The orange is easier to make. The pumpkin is more impressive.
    They are both delicious. :D
    ASliceOfRhyBread likes this.
  14. how did i miss this thread D:

    these all sound amazing!
    khixan likes this.
  15. You could do my Creme Brulee french toast. If you have an Aldi they still have the apple strudel bread and they also have Monkey bread just make the slices thick (1/2-1 inch) and cut into smaller pieces for dessert.
    ASliceOfRhyBread and khixan like this.
  16. Probably my best taco recipe so far.
    3lbs of hamburger meat
    2 pouches of kroger mild taco sauce
    old el paso taco seasoning (never really measured this, just add it til the meat looks right)
    Italian seasoning(weird, but trust me. just add a bit)
    Roughly 5 to 6 pinches of Carribean jerk seasoning, i just use kroger brand.
    2oz of sriracha sauce, or more according to your taste
    2oz of honey
    8oz of Jack Daniels Honey
    mix well, serve with hard or soft shells. add cheese and salsa as desired.
    khixan and ASliceOfRhyBread like this.
  17. 1. Get Bowl
    2. Pour milk in bowl until half full
    3. Pour cereal into bowl

    Expert mode- cereal to go
    1. Get box of cereal
    2. Get milk
    3. Put milk in cereal box
    4. Run it’s gona leak so get going
  18. My favorite food right now is a Herbed Squash Confit... you should give it a chance :p It's actually really good! I suggest you try the original recipe before you try this. This is a little different but it is my version and it is to my taste.

    This recipe is a nice hors-d'oeuvre.

    - 2 lb. summer squash or zucchini, or a mix of both, trimmed
    - 1 and 1/2 tsp. kosher salt, plus some extra
    - 1 and 1/4 tsp oregano (or 2 sprigs of oregano and 2 sprigs of marjoram - I found that the dried oregano is better)
    - 1/2 tsp thyme (or 2 sprigs)
    - 1 1/2 cup olive oil
    - Slices of bread- my favorite is baguette or ciabatta, depending on size.

    1. Preheat your oven to 300°F (about 150°C)
    2. Using the big holes of a box grater, grate your squash or zucchini and then put it into a coriander over a sink. Toss it with salt and leave it for about 20 minutes.* Then move it into a bread towel and use that to squeeze out the remaining water.
    3. Spread the squash evenly in a baking sheet.** Bake until the squash is very tender and lightly browned at the edges, about 45 minutes. Let cool and season with salt. Spoon onto toast slices and garnish with fresh marjoram or oregano to serve.

    *If you're using dried marjoram, oregano, and thyme, fold it into the zucchini.
    **If you're using fresh herbs, tuck the herb sprigs into the squash here.

    This is a recipe that is by Saveur, with some modifications. The link to the original recipe is here! It's definitely very good as well, just this version is a little bit drier and also uses less oil.
    khixan and Kabloofne like this.
  19. My favourite dessert of all time are Lemon Gooey Bars. If you've never had them before, this is an amazing recipe. Best part- it uses a boxed cake! I copied this directly from the website.

    1 box lemon cake mix
    1/2 cup butter 1 stick, softened
    1 egg
    1/2 cup sweetened condensed milk
    1 cup white chocolate chips

    1. Preheat oven to 350F. Line a 9x9 baking pan with foil and spray with cooking spray.
    2. Mix butter with a mixer (hand or stand) until smooth. Mix in cake mix and egg; beat until combined. Note: if you use a hand mixer it will take a long time to come together. Just keep on mixing until you get a thick cookie dough.
    3. Press 2/3 of the cake mixture in the bottom of the prepared pan. Sprinkle white chocolate chips over the top and drizzle the sweetened condensed milk over the top of the chocolate. Break up the remaining dough and crumble it over the top of the bars. Press lightly to seal.
    4. Bake for 28-33 minutes, until slightly browned. Cool completely before cutting.

    Note: you can do this in a 9x13 pan by using the whole can (14 oz) of sweetened condensed milk and 2 cups of white chocolate chips, but the bars will be thinner. Baking time will also need to be adjusted.

    Link to recipe - Here!
    ASliceOfRhyBread and khixan like this.