Milo's Kitchen Corner
Posted: 12 Jan 2011, 23:33
Hello and Welcome to my little Kitchen
This thread is one I have made in other places and as such I have added recipes that I have found or were posted... So not all of these are mine. Just wanted to get that out of the way.
Feel free to add anymore to the thread and enjoy =3
Also, Please feel free to add to this thread, I may have called it Milo's Kitchen Corner, but its for everyone to use. Don't be shy, add any recipes you want ^_^
Starting off with my Oriental Noodles ^_^
here is what you will need:
1 pack of ramen instant noodles (any flavor will do)
1 table spoon of corn starch
a dash of soy sauce
half a cup of COLD water or less (no biggie really, just as long as it is less then a cup)
so first, cook the noodles and drain them... do not add the flavor mix to the water.
then take a mixing bowl and the COLD water and mix in the corn starch... then add the flavor mix and dash of soy sauce and put it into the pot that you had used to cook the noodles, turn it on high and stir it constantly (very important to stir it) the sauce will be done after a) it has come to a boil b) it has turned a darker colour or c) both
it will now be thicker at this point.
add the noodles and stir until covered by the sauce and enjoy ^_^
Berry Pudding, and this involves no cooking at all.
You need:
3 white bread (for one pudding)
A handful of berries, cut into thin pieces
(my preferred combination is strawberry, blueberry and blackberry)
A jar of blackcurrant preserves
2 teaspoons of lemon juice
So first, cut shapes from the white bread. You can use whatever shape you want, as long as the shaper is tall enough to be stuffed with 3 bread and some berries. I use one of those circle steel thingy I usually see on Food Channel (I just can't stop watching that channel).
Anyway, make a blackcurrant sauce by blending the preserves and lemon juice together, add more lemon juice if the sauce is too dense. Dip the first cut bread into the sauce, make sure the bread absorbs evenly, and put it into the shaper, that'll be the base of the pudding. Then alternate between berries and bread. I put in the strawberries next, then bread, then the blueberries and blackberries, then the final bread.
After that remove the shaper, be careful and make sure the pudding keeps its shape. And voila, it's done! Put some of the sauce on top and around the pudding. Garnish it with a dab of Crème fraîche on top of the pudding and sprinkle with some lemon zest. You can use sour cream, but Crème fraîche just sounds a lot fancier.
You can use any fruits you want. I use this combination because the end product will have red, blue, and purple in color, which I think complements each other.
See, no cooking whatsoever. The only appliance I used is a blender, gotta work that button-pushing finger. And I even stole this recipe from Gordon Ramsey, you know, that grumpy British Chef. It was so simple yet it looked so good that I gotta try it right away.
(from a friend of mine)
Fried Rice:
what you need:
Rice (perhaps a bowl of rice, adding a bowl to each serving if needed)((1 bowl = 1 person))
Mixed Veg - any kind of mixed veg (half a bowl)((same as rice))(((Optional)))
Meat - any - (half a bowl)((same as rice))((the meat should already be cooked))(((Optional)))
spices - Garlic is good, salt and pepper is also good. experiment if you want and see what others you like
What to do:
preheat frying pan by turning onto Med heat.
cook the eggs and make sure to scramble them.
add the spice.
add the veg (if you have veg) and let it heat up for a bit with the egg.
add the Meat (if you have any meat).
add the rice last and let it all cook and heat up.
serve and enjoy ^^
if anyone has any questions feel free to ask.
and Candy Sushi!
Ingredients
* 3 Tbsp Margarine
* 1 Package Marshmellows
* 6 cups Fruity pebbles or Fruit Loops
* 1 box Fruit Roll-ups, Various Colours, Peeled
* Gummy Worms
* Gummy Fruit or Licorice strips (Rips Brand recommended)
Mel the margarine in a large pot over medium heat. Add marshmallows and stir periodically until smooth and completely melted. Add Fruity Pebbles in stages (About 2 cups at a time) and stir to combine. Let it cool a bit before working with it. It should be warm but pliable and not too sticky.
To make candy maki rolls, lay a peeled fruit-roll up Lengthwise on top of a sheet of wax paper or a bamboo rolling mat. Place a gummy worm horizontally on the lower third of the Roll-up, Place a log of prepared Fruity Pebbles on top. Using the Wax Paper or Rolling mat, gently and tightly roll and seal the maki, squeezing it lightly to set its shape. Before slicing the maki, place the roll in the refrigerator for 10 minutes. (Fruit Roll-ups are easier to work with when slightly chilled.) Remove from the fridge and cut into 5 pieces.
To make nigiri sushi, slice a green Fruit Roll-up horizontally into half-inch-wide strips. Shape a tablespoon of the Fruity Pebbles mixture to resemble a pad of rice. Top with a gummy strip and secure with the green Fruit Roll-up strip, pressing to make it stick.
Cheap Ass Chow Mein <3
What you need:
* Instant Ramen Noodles (again with the instant noodles XD)
* Random Veg (any kind, but if you want you can use choped Onion, Carrots and something green and crunchy)
* 1 cup measuring cup: 1/3 Oil, 2/3 water
* Salt and Sugar (a dash of each)
* Oyster Sauce (Optinal)
Prep: Cook the noodles and let them dry
Heat the veg up, but don't cook them... just heat up.
What to do:
In a Wok, heat up on high and add the veg and water/oil combination with the oyster sauce. stir and add a dash of salt and sugar, more salt then sugar.
Add the Cooked noodles and stir it all up, making sure the noodles get all the water to add flavour to them.
Serve and Enjoy!
Eggs on Toast
--------------
3 medium eggs (3 per person)
Butter
Salt & pepper
Creme fraiche
Chives
Loaf of bread
Crack the 3 eggs into a pot and add butter*.
Slice a proper slice of bread and toast it.
While the toast is toasting move the pot with the eggs and butter to a hob on a medium heat.
Constantly whisk the cooking eggs with a plastic spatula.
Periodically (especially if they are cooking too fast or catching at the bottom) remove the pot from the heat and whisk the content vigorously then put back on the heat.
When the eggs are almost done remove from the heat and allow them to finish cooking with the heat stored in the pot and the eggs themselves.
Seconds before the eggs are finished cooking drop in a dollop of creme fraiche, a pinch of salt & pepper and a pinch of finely chopped chives and gently fold in.
Butter toasted bread.
Serve.
Don't be surprised if they don't look like the milky, overcooked, nasty scrambled eggs you're used to eating.
Thai-style tuna.
You will need:
1 good sized tuna steak (you can use a couple of cans, but buy it in SPRINGWATER only, not brine or oil)
1 x 2 inch long piece of root ginger
Juice and zest of one lime
1 red thai chili (deseeded if you need to)
a small bunch of cilantro (coriander) leaves
3 oz all purpose flour
3 oz butter
1/2 pt of whole milk
a pinch of salt
First, you need to make a basic white sauce. Add the butter to a heated pan (not too hot or the butter will brown, which you do not want), melt it, and then add the flour. Stir this constantly for about 3 minutes, to cook out the flavor of the flour. Once you have done this, add the milk. Whisk this constantly till the sauce has thickened and contains no lumps of any description - it should be smooth. Add the pinch of salt. Take this off the heat and allow it to cool slightly.
Once cooled, add the root ginger (peeled and pasted), the zest and juice of the lime, the chili, which should be finely chopped, and the cilantro leaves, shredded finely.
Beat all this into the sauce and return to a low heat for about 3 to 4 minutes to allow the flavors to merge in. Keep stirring this, do not allow it to catch at the bottom of the pan.
Take it off the heat, and set aside to cool. While it is cooling, grill your tuna steak according to your preference (well done or slightly pink, the choice is yours).
When the steak is done, skin it and flake it down with a fork. Add the flaked tuna to the sauce while it is still cooling, and stir the whole lot together.
Pour the mixture into a bowl, cover with plastic wrap, and place in your refrigerator until completely cooled.
This can be used as I say, to go with a salad of green leaves, or can be served also in a baguette with crisp mixed salad. It should be stirred when cold before use.
Cheesy Stuffed Shells:
Ingredients
* 1/2 tsp dried oregano
* 1 (10 oz) package frozen sliced spinach - thawed, drained & squeezed dry
* salt & pepper to taste
* 2 c spaghetti sauce
* 2 c shredded mozzarella cheese
* 1 (16 oz) package jumbo pasta shells
* 1/2 lemon, juiced
* 1 egg
* 1/4 c grated Parmesan cheese
* 1 c ricotta cheese
* 1/2 lb Italian sausage
* 3 cloves garlic, crushed
Directions
* Step #1 Bring a large pot of lightly salted water to a boil.
* Step #2 Add shells & cook for 8 to 10 mins or until al dente; drain & rinse in cold water.
* Step #3 Place sausage in a large, deep skillet.
* Step #4 Cook over medium-high heat until evenly brown.
* Step #5 Drain & crumble.
* Step #6 In a large bowl, mix cooked sausage, egg, garlic, spinach, ricotta cheese, lemon juice & Parmesan cheese.
* Step #7 Spice up with salt, pepper & oregano.
* Step #8 Preheat oven to 350 degrees F (175 degrees C).
* Step #9 Stuff pasta shells with the sausage & cheese mixture & place this in a 9x13 inch baking dish.
* Step #10 Top with spaghetti sauce & mozzarella cheese.
* Step #11 Bake in preheated oven for 20 mins or until the pasta is heated through & the cheese is melted.
This thread is one I have made in other places and as such I have added recipes that I have found or were posted... So not all of these are mine. Just wanted to get that out of the way.
Feel free to add anymore to the thread and enjoy =3
Also, Please feel free to add to this thread, I may have called it Milo's Kitchen Corner, but its for everyone to use. Don't be shy, add any recipes you want ^_^
Starting off with my Oriental Noodles ^_^
here is what you will need:
1 pack of ramen instant noodles (any flavor will do)
1 table spoon of corn starch
a dash of soy sauce
half a cup of COLD water or less (no biggie really, just as long as it is less then a cup)
so first, cook the noodles and drain them... do not add the flavor mix to the water.
then take a mixing bowl and the COLD water and mix in the corn starch... then add the flavor mix and dash of soy sauce and put it into the pot that you had used to cook the noodles, turn it on high and stir it constantly (very important to stir it) the sauce will be done after a) it has come to a boil b) it has turned a darker colour or c) both
it will now be thicker at this point.
add the noodles and stir until covered by the sauce and enjoy ^_^
Berry Pudding, and this involves no cooking at all.
You need:
3 white bread (for one pudding)
A handful of berries, cut into thin pieces
(my preferred combination is strawberry, blueberry and blackberry)
A jar of blackcurrant preserves
2 teaspoons of lemon juice
So first, cut shapes from the white bread. You can use whatever shape you want, as long as the shaper is tall enough to be stuffed with 3 bread and some berries. I use one of those circle steel thingy I usually see on Food Channel (I just can't stop watching that channel).
Anyway, make a blackcurrant sauce by blending the preserves and lemon juice together, add more lemon juice if the sauce is too dense. Dip the first cut bread into the sauce, make sure the bread absorbs evenly, and put it into the shaper, that'll be the base of the pudding. Then alternate between berries and bread. I put in the strawberries next, then bread, then the blueberries and blackberries, then the final bread.
After that remove the shaper, be careful and make sure the pudding keeps its shape. And voila, it's done! Put some of the sauce on top and around the pudding. Garnish it with a dab of Crème fraîche on top of the pudding and sprinkle with some lemon zest. You can use sour cream, but Crème fraîche just sounds a lot fancier.
You can use any fruits you want. I use this combination because the end product will have red, blue, and purple in color, which I think complements each other.
See, no cooking whatsoever. The only appliance I used is a blender, gotta work that button-pushing finger. And I even stole this recipe from Gordon Ramsey, you know, that grumpy British Chef. It was so simple yet it looked so good that I gotta try it right away.
(from a friend of mine)
Fried Rice:
what you need:
Rice (perhaps a bowl of rice, adding a bowl to each serving if needed)((1 bowl = 1 person))
Mixed Veg - any kind of mixed veg (half a bowl)((same as rice))(((Optional)))
Meat - any - (half a bowl)((same as rice))((the meat should already be cooked))(((Optional)))
spices - Garlic is good, salt and pepper is also good. experiment if you want and see what others you like
What to do:
preheat frying pan by turning onto Med heat.
cook the eggs and make sure to scramble them.
add the spice.
add the veg (if you have veg) and let it heat up for a bit with the egg.
add the Meat (if you have any meat).
add the rice last and let it all cook and heat up.
serve and enjoy ^^
if anyone has any questions feel free to ask.
and Candy Sushi!
Ingredients
* 3 Tbsp Margarine
* 1 Package Marshmellows
* 6 cups Fruity pebbles or Fruit Loops
* 1 box Fruit Roll-ups, Various Colours, Peeled
* Gummy Worms
* Gummy Fruit or Licorice strips (Rips Brand recommended)
Mel the margarine in a large pot over medium heat. Add marshmallows and stir periodically until smooth and completely melted. Add Fruity Pebbles in stages (About 2 cups at a time) and stir to combine. Let it cool a bit before working with it. It should be warm but pliable and not too sticky.
To make candy maki rolls, lay a peeled fruit-roll up Lengthwise on top of a sheet of wax paper or a bamboo rolling mat. Place a gummy worm horizontally on the lower third of the Roll-up, Place a log of prepared Fruity Pebbles on top. Using the Wax Paper or Rolling mat, gently and tightly roll and seal the maki, squeezing it lightly to set its shape. Before slicing the maki, place the roll in the refrigerator for 10 minutes. (Fruit Roll-ups are easier to work with when slightly chilled.) Remove from the fridge and cut into 5 pieces.
To make nigiri sushi, slice a green Fruit Roll-up horizontally into half-inch-wide strips. Shape a tablespoon of the Fruity Pebbles mixture to resemble a pad of rice. Top with a gummy strip and secure with the green Fruit Roll-up strip, pressing to make it stick.
Cheap Ass Chow Mein <3
What you need:
* Instant Ramen Noodles (again with the instant noodles XD)
* Random Veg (any kind, but if you want you can use choped Onion, Carrots and something green and crunchy)
* 1 cup measuring cup: 1/3 Oil, 2/3 water
* Salt and Sugar (a dash of each)
* Oyster Sauce (Optinal)
Prep: Cook the noodles and let them dry
Heat the veg up, but don't cook them... just heat up.
What to do:
In a Wok, heat up on high and add the veg and water/oil combination with the oyster sauce. stir and add a dash of salt and sugar, more salt then sugar.
Add the Cooked noodles and stir it all up, making sure the noodles get all the water to add flavour to them.
Serve and Enjoy!
Eggs on Toast
--------------
3 medium eggs (3 per person)
Butter
Salt & pepper
Creme fraiche
Chives
Loaf of bread
Crack the 3 eggs into a pot and add butter*.
Slice a proper slice of bread and toast it.
While the toast is toasting move the pot with the eggs and butter to a hob on a medium heat.
Constantly whisk the cooking eggs with a plastic spatula.
Periodically (especially if they are cooking too fast or catching at the bottom) remove the pot from the heat and whisk the content vigorously then put back on the heat.
When the eggs are almost done remove from the heat and allow them to finish cooking with the heat stored in the pot and the eggs themselves.
Seconds before the eggs are finished cooking drop in a dollop of creme fraiche, a pinch of salt & pepper and a pinch of finely chopped chives and gently fold in.
Butter toasted bread.
Serve.
Don't be surprised if they don't look like the milky, overcooked, nasty scrambled eggs you're used to eating.
Thai-style tuna.
You will need:
1 good sized tuna steak (you can use a couple of cans, but buy it in SPRINGWATER only, not brine or oil)
1 x 2 inch long piece of root ginger
Juice and zest of one lime
1 red thai chili (deseeded if you need to)
a small bunch of cilantro (coriander) leaves
3 oz all purpose flour
3 oz butter
1/2 pt of whole milk
a pinch of salt
First, you need to make a basic white sauce. Add the butter to a heated pan (not too hot or the butter will brown, which you do not want), melt it, and then add the flour. Stir this constantly for about 3 minutes, to cook out the flavor of the flour. Once you have done this, add the milk. Whisk this constantly till the sauce has thickened and contains no lumps of any description - it should be smooth. Add the pinch of salt. Take this off the heat and allow it to cool slightly.
Once cooled, add the root ginger (peeled and pasted), the zest and juice of the lime, the chili, which should be finely chopped, and the cilantro leaves, shredded finely.
Beat all this into the sauce and return to a low heat for about 3 to 4 minutes to allow the flavors to merge in. Keep stirring this, do not allow it to catch at the bottom of the pan.
Take it off the heat, and set aside to cool. While it is cooling, grill your tuna steak according to your preference (well done or slightly pink, the choice is yours).
When the steak is done, skin it and flake it down with a fork. Add the flaked tuna to the sauce while it is still cooling, and stir the whole lot together.
Pour the mixture into a bowl, cover with plastic wrap, and place in your refrigerator until completely cooled.
This can be used as I say, to go with a salad of green leaves, or can be served also in a baguette with crisp mixed salad. It should be stirred when cold before use.
Cheesy Stuffed Shells:
Ingredients
* 1/2 tsp dried oregano
* 1 (10 oz) package frozen sliced spinach - thawed, drained & squeezed dry
* salt & pepper to taste
* 2 c spaghetti sauce
* 2 c shredded mozzarella cheese
* 1 (16 oz) package jumbo pasta shells
* 1/2 lemon, juiced
* 1 egg
* 1/4 c grated Parmesan cheese
* 1 c ricotta cheese
* 1/2 lb Italian sausage
* 3 cloves garlic, crushed
Directions
* Step #1 Bring a large pot of lightly salted water to a boil.
* Step #2 Add shells & cook for 8 to 10 mins or until al dente; drain & rinse in cold water.
* Step #3 Place sausage in a large, deep skillet.
* Step #4 Cook over medium-high heat until evenly brown.
* Step #5 Drain & crumble.
* Step #6 In a large bowl, mix cooked sausage, egg, garlic, spinach, ricotta cheese, lemon juice & Parmesan cheese.
* Step #7 Spice up with salt, pepper & oregano.
* Step #8 Preheat oven to 350 degrees F (175 degrees C).
* Step #9 Stuff pasta shells with the sausage & cheese mixture & place this in a 9x13 inch baking dish.
* Step #10 Top with spaghetti sauce & mozzarella cheese.
* Step #11 Bake in preheated oven for 20 mins or until the pasta is heated through & the cheese is melted.
