Giving this a bit of a bump for an experiment I did: homemade spaghetti sauce, with only one ingredient from a can...

>4 Roma Tomatoes
>1/4 of a white onion, chopped/diced
>2 cloves of Garlic, crushed and chopped roughly
>misc herbs (Italian blend easy mode)
>1 small can tomato sauce

These ingredients, into the blender and blended until sauce has very little chunky bits left.
Then, they go into a sauce pan on low-medium heat, simmering for 2 hours.

If you use the sauce here, it ends up very herbal in taste...not bad...

Then, I browned up a pound of ground beef, and drained off most of the juices from it, save for a very little I added to the sauce in the last 20 minutes, while I cooked the noodles. It turned out excellent.

Does anyone here have a good pasta sauce recipe? Not just tomato based, I like white sauces like Alfredo too! I've tried some oil-based recipes (sauteed crushed red pepper, onion, garlic in oil mixed into the pasta) but they never turn out right...
Thoughts? Comments? Your own recipe?

I've been making cinnamon rolls and hot chocolate a lot recently. They're damn good, especially when you drizzle the icing properly. While decoration of icing does matter, what's also very important is getting the icing in the ridges of the roll, since that's where the cinnamon tends to be. It mixes well and makes the roll taste wonderful.

As for cocoa, mixing it super fast gives it this nice froth once you've fully blended all the ingredients. Adding marshmallows to said froth is fun to watch and play around with, but if you drink all of the froth at once (which still gives the cocoa a nice flavor) the marshmallows get sucked in with it.

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"In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations. The new needs friends. Last night, I experienced something new: an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook." But I realize, only now do I truly understand what he meant. Not everyone can become a great artist; but a great artist can come from anywhere."

-Anton Ego/Peter O'Toole (1932-2013)

Your cocoa advice is very similar to an "upside down coffee" where you put the milk in first and then add the coffee. Makes it look like a cappuccino.

That's what my mom said to my cocoa, hah. Still tastes awesome though!

Do you make any yummy stuff for Burn Rock Virgo?

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"In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations. The new needs friends. Last night, I experienced something new: an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook." But I realize, only now do I truly understand what he meant. Not everyone can become a great artist; but a great artist can come from anywhere."

-Anton Ego/Peter O'Toole (1932-2013)

That's what my mom said to my cocoa, hah. Still tastes awesome though!

Do you make any yummy stuff for Burn Rock Virgo?

He likes warm chocolate milk.

Lol, I can only cool breakfast food. Much easier and faster to get it done with. My favorite food to cook for breakfast are eggs. . . . Its soo easy and enjoyable to just scramble then around the pan and you can like, imaginate while doing that. I love cooking eggs, especially with my iPod

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Click here for the most classic thread on WBO of all time. Enjoy!

Strive for greatness.

In Home and Careers, we have made from scratch french toast, tortillas, cookies, and a bunch of other stuff. Its really fun.

I only learned really,really simple stuff. Instant noodles. I only know how to use a mass-tin and tomycooker so i guess it's not much. Just pop inthe noodles,flavoring,eggs,sausages,etc and drizzle the sauce. Heavenly(cooking in the rain wasn't ideal.the wind blew so hard that the fire went all wild and there was smoke and rainwater in my food and everywhere.). It's heavenly,if you put a positive spin on it,and it was all we had so bahh. I've never tried cooking stuff with oil,but I guess it's just replace the water with oil and let the sausage simmer in it and same for the egg,am I right?

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I'm a lover of food and for me,I can come up with recipes anytime anywhere. Without experimenting,there is no cooking. With no cooking,there is no WONDERFUL food

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Credits to Sparta! Visit Sparta and Coasters'r'us sig shop today for free sigs , all done on time! :D
I'm the dragon type gym leader of the Wi-Fi league!

I can offer a recipe form " warm chicken salad" if any of you are interested, best tasting recipe we made in our food technology classes

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http://spinjitsu-masters.forumotion.com/
Giraton's Lego Ninjago webforum

Something very basic I make, it tastes delicious, it's filling, and it's how I win heart of whoever I'm dating when I cook it.

1. Tiny bit of olive oil in the pan
2. Throw in some diced chicken breast (I buy 3 breasts for 2 people, dice them myself)
3. Let them cook until white, but still undercooked
4. Add a certain barbeque cooking sauce to the mix, and lots of it. The brand I use is Asda's own (Walmarts own?)
4.5. Add peppers if that's what you like. Not for me...
5. When the chicken is considered done, and enough sauce has seeped into the mix, scoop some of the bbq sauce out of the mix, put it into a bowl, add some chicken stock to it to thicken it up
6. Place the cooked chicken and sauce into a bowl, and then pour the newly thickened sauce over the top of it
7. Prepare grated mature cheddar cheese, any salad of your choice, grated carrot and sweetcorn and enough tortilla wraps (I choose wholemeal) to last for you and your guest.
8. Enjoy!

So, I recently got a craving for Hard-Boiled Eggs, at 3 AM, with no one awake and no means of making them without waking everyone up. I looked around online and found a few methods of making them in the microwave, and decided to give it a shot!

I basically followed this: http://www.ehow.com/how_2247645_hardboil...owave.html

Using a 1000watt microwave oven. I used a larger container than most videos(a large rectangular tupperware one, so I could loosely fit on a lid), and did three eggs. Took like six minutes to boil the water, I added a full teaspoon of salt, no vinegar. I also used 40% power, for 8 minutes and thirty-ish seconds. Then I let them sit for about 14 minutes. Then tossed them in ice water for 4-5.

They turned out perfect! Peeled easy, taste great, not overcooked in the slightest. No mess, no cleanup, no dishes!

Note: As the ehow page says, there's a fair risk of them exploding, so being safe during the microwaving process is probably a good idea the first time, and definitely make sure you have it loosely covered. Well enough that backsplash won't repaint your microwave, but loose enough to vent.

I should also mention that this was my first time ever making boiled eggs of any kind.

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Some manner of Octopus.

Half an hour for boiled eggs??!? Hahaha. Hazel, I could get a Double Cheeseburger meal, super-sized, delivered to my home for less time than that..

Anyhow, that's a neat method. Overkill, but precise.

Well, hard-boiling eggs properly is only around eight minutes quicker, and I find this a preferable solution rather than simply not having them at all when I want them. I let them cool a bit longer than most people, but like I said, I was being cautious since it was my first time doing it. Next time I will cook them a little faster and let them sit a little less, and see how it works.

We do not have many delivery places in the US that operate at three in the morning, either.

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Some manner of Octopus.

Making fried rice for lunch, taste OK I guess.

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[Image: tumblr_mcd53rBpmR1r65w9go1_500.jpg]

i've been thinking about making "chicken thighs with pear and leak sauce" since i havent done it in a while. sounds nasty, but its rly amazing. so, that recipe, italian farro, and roasted brussel sprouts with truffle salt. if u dont know wut truffle salt is, u need to try it. it adds this interesting sort of sweet taste to it. well, idk if thats how to describe, but its good and u need to try some. haha

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sig by myself

uh, for dinner tonight i decided to make "chicken thighs with pear and leak sauce". sounds nasty, but its rly amazing. so, that recipe, italian farro, and roasted brussel sprouts with truffle salt. if u dont know wut truffle salt is, u need to try it. it adds this interesting sort of sweet taste to it. well, idk if thats how to describe, but its good and u need to try some. haha

Oh, that definitely sounds good. Do you have the recipe ?

yes, i found the chicken recipe online, so here it is http://www.eatingwell.com/recipes/chicke...sauce.html

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sig by myself

Wow, you made that all by yourself? LOL, I can't trust myself with the oven XD

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This really saves me time, I go out and by frozen veggies. And I also just found out that frozen veggies have more nutritions than fresh veggies!

And I buy 1/2 kilo garlic marinated prawns, ofcourse I go shopping with my older brother (who pays everything ).

I go home, and put the prawns on a plate to melt for about 6 hours, because letting it melt is more healthy than putting it in the microwave. And throwing in the pan, lots of water is going to come. Then when it's melted I throw the prawns in the pan NO NEED FOR OIL!! And stir it and add the frozen vegetables and just stir it until I think it's ready.

Then I get a bowl of rice and put some prawns and just eat and relax. Although I use one of those little benches to make it easier to cook (only 147 metres )

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Haha mind the username "Nausea"
it's my username for an Elsword Forum, don't really
know how to change usernames now

So the last time I went to the Mitsuwa Summer Festival (last weekend), I went to get my most favorite food that they limitedly sell for the occasion, Yakisoba. It was around this year that I started liking pickled ginger, but I wasn't expecting them to put pickled ginger on my soba, with this green stuff I found out later was powdered seaweed. When mixed together (don't just let it sit on top of it), the combination is AMAZING.

I can't forget the taste, so I decided that before summer ends and school begins, I'll cook my own variation of a recipe that I found online topped with pickled ginger and powdered seaweed. Gonna then work with zaru soba, too.

I play around with foods to eat for lunch when my parents are at work and I'm home alone on the weekends. I usually make ginormous sandwhiches with Ham, turkey, bacon, lettuce, etc. Sometimes some of the stuff I make is just COMPLETELY unhealthy.

The most unhealthy thing I ever made was homemade waffles with powdered sugar, maple syurp, butter, cinnamon, icing, and chocolate. I fold it up in a taco shape and eat it.

Never again, I got such a stomache ache!

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still posi

MEAT CHIPS

I know its pretty fatty, but I came up with a little dish.
I took some spam, and cut the large piece into flat, thin 1-2mm wide pieces.
Then just pan fry them until they are crispy.
Just make sure you put a it of oil in the pan; you don't want them to stick to the pan.

Nice to nibble on and/or serve with rice.

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MEAT CHIPS

I know its pretty fatty, but I came up with a little dish.
I took some spam, and cut the large piece into flat, thin 1-2mm wide pieces.
Then just pan fry them until they are crispy.
Just make sure you put a it of oil in the pan; you don't want them to stick to the pan.

Nice to nibble on and/or serve with rice.

SPAM ... uh, pretty sure its not edible. And why not just eat normal meat, because that sounds quite, eh ...

And no seasoning? Just plain meat?

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No offense, but that doesn't sound very good.

Why not take some salted kale chips instead? They're just as easy to make, are good for you and taste pretty good too!

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"In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations. The new needs friends. Last night, I experienced something new: an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook." But I realize, only now do I truly understand what he meant. Not everyone can become a great artist; but a great artist can come from anywhere."

-Anton Ego/Peter O'Toole (1932-2013)

Oh, by the way, at my house I am the Smoothie, Shake, and Pancake King. YES, BEYFRIENDS, YES. But seriously, I have a knack for making good stuff with ease. Shrug

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(Click to View)

Tournaments I've Attended (Click to View)

4/29/12: The Spring Sortie (BB-10)
7/22/12: The Triple Threat (MFB+Plastics+HMS formats)
9/23/12: Autumn's Assault (Zero G)
October 2012: October Achtung (Zero G) (placed second)
12/15/12: Holiday Havoc! (Zero-G)
2/24/13: Paper vs. Plastic (Zero-G+Plastic Formats)
4/21/13: BR Maryland Qualifier (Zero-G)
5/26/12: BeyDays 2013! (BB-10) (placed first)
7/14/13: Heated Metal Plastic-y Madness! (HMS + Plastics) (placed third in HMS)
7/20/13: The Bey Brawl! (BB-10)
9/28/13 "OK, alright, mirai~!" (BB-10) (placed second)
12/15/13 No Limit Holdem'! (Zero-G, Limited)
1/19/14 Happy Gnu Year! (Zero-G)
2/23/14 Better Late Than Never! (Limited, Plastics, which I got 3rd in)
3/29/14 GBT2 North Carolina Qualfier (Limited, got 4th)
3/30/14 GBT2 Maryland Qualifier (Limited)
6/8/14 A Prehistoric Venture (Limited, HMS, placed first in HMS)
6/21/14 A Timely Farewell (Standard, Tag-Team (not official format), Zero-G, placed first in tag-team and third in Zero-G)

My Testing Threads (All Zero-G) (Click to View)

Diablo Kerbecs E230CF
SB Discussion
Q Discussion
MB Discussion
RS Discussion
BWD Discussion
MF-H Gravity Perseus BD145 RDF
MF-H Duo F230CF
F:S Discussion
SA165 Discussion

HMS Resources (Click to View)

HMS Question and Answer Thread
Competitive HMS Combos List
HMS Parts Discussion
HMS General Discussion