Nine Swords

Happy birthday!!!!!!!!!

In honor of your birthday, I give you a rice recipe!

Multicolored Rice Bake

Ingredients:
parboiled rice
water
salt to taste
egg shade food coloring
caramel food coloring

Instructions:
Place water and rice in baking pan, using proportions of 1 rice to 2 water. Cover with plastic and foil and bake at 350 degrees for about 45 minutes. Remove from oven and stir egg shade coloring into one end of pan, and caramel coloring into other end, leaving center plain. Cover and bake an additional 30 – 45 minutes, or until water is absorbed.


I expect you to make this troll colored.

Oh happy birthday, Nexa!!! Best wishes to you!
And I'll support Corenna with another cool recipe.

Yesterday, the awesome Maslenitsa Week has started in my country, so I'll share a traditional recipe

Blini

Ingredients:

Flour 100 g.
Salt (a bit)
Sugar 1-2 tbsp
1-2 Eggs
Milk 300 ml
Vegetable Oil 1 tbsp

Instructions:
Put eggs, sugar, salt into a bowl, whisk together. Add the flour and stir the whole mess while pouring the milk. Stir it until smooth, add oil and stir a bit more. Remember, the batter must be thin.
Heat up a frying pan as hot as possible Apply thin (!) layer of oil (yeah, like that).
Pour a THIN layer of batter over the frying pan and let it spread all around the surface evenly. When the edges become a bit dry, flip it to the other side. Take it off the pan in a matter of seconds (10-15), as it cooks very quickly.
Stack them on a plate on top of each other. Delicious!

Traditionally served with sour cream, butter, or honey. A nice jam or syrup will also do, as will cheese, bacon (!), or anything you might come up with

Grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr!!!! I think Nexa hexed my post.

For the 3rd time

Onigiri

Short rice such as sushi or calrose cooked to perfection in a rice cooker (wait until it plays the heavenly music indicating that your rice is cooked to perfection)

a can of tuna drained. Add mayo to the tuna and mix

a bowl filled with water and a TBSP of salt.(stir until dissolved)

Now the fun part:

dip your hands in the salt water
take 1/4 cup of rice and mush in one cupped palm
take thumb of the other hand and make an imprint in the center of your mound
take a spoonful of tuna mixture and put in the imprint
take another 1/4 cup of rice and put on top
Now gently mold into a sphere or triangle
cut a piece of nori and place on your onigiri to hold it without making a mess

eat it up yum!

http://images.media-allrecipes.com/site ... 400479.jpg

and HAPPY BIRTHDAY!

Happy B-Day Nexa.

And now a recipe you might want to use when your party is half-way over.

The 4am

Stagger around in your place and try to get a hold of every bit of alcohol beverages that have not yet been consumed.
Reel to the kitchen and get the biggest vessel available.
Pause for a shot to brace yourself for the task at hand.
Pour all the alcohol in front of you into the vessel (add straws for more convenient drinking).

You know you have succeeded when the beverage gets a nasty colour ... and later all consuments will try to get into your bathroom all at once.

Tip: Coloured wodka adds an especially terrible colour to this cocktail.


Have fun, enjoy your party, post pics.

Happy Birthday, Nexa - and from me a sweet recipe for...

Peppermint Creams

Ingredients
250g icing sugar
30ml double cream or condensed milk
½ an egg white
peppermint essence
green food colouring (optional but definitely a good idea)
200g dark chocolate , melted

Method
1.Mix all the ingredients, except the chocolate, to a stiff paste, adding the essence and colour in drips until you have a flavour and colour you like. Roll the paste until it is about 5mm thick and use a star shaped cutter (or a shape of your preference) then dry your sweets on a sheet of baking parchment.

2. Dip half of each sweet into the chocolate and leave to set on the paper.

3. Eat - but not too many at once because they are sickly sweet and will give you tummy ache.

Have a wonderful birthday *huggles*

Happy Birthday!

Happy Birthday nutjob !

Bpy6 wrote:Blini

With the exception that butter is used instead of oil, this sounds a lot like crepes, or polichinkas as my ancestors call it!

Ravynswind wrote:Grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr!!!! I think Nexa hexed my post.

I am sorry for existing.

Maxwell Blue wrote:The 4am

That is bed time fool, not drinking time! And I always assumed open bottles of alcohol that are left after parties have bits of upchuck in them...

Katelin wrote:½ an egg white

How do I do this part?

Thanks everyone for all the... good... recipes, and thanks for all the birthday greetings!

Happy B-Day!!!

Okay, I'll do it... I will do it.


Jo's crepes (not pancakes, but actual crepes)

1 cup of flour
2 cups of milk
1 extra large egg or 2 small ones
½ teaspoon of salt

(Stop here if you plan to use the crepes with stuffing to make it a meal, i.e. crepes stuffed with chicken, broccoli and cheese or etc. Otherwise, for a treat, keep going with the next ingredients.)

3 teaspoon of sugar
1 teaspoon of vanilla extract
Favorite essence extract if you want or you can leave the batter plain and top it with sweets instead.

--------------------------
Preparing the batter

Put all the dry ingredients in a bowl.
Add the egg (without its shell, obviously), the vanilla extract and essence.
While gradually adding the milk, whisk or use a mixer.
Make sure there's no chunks of unmixed flower.
The result is a batter that's rather liquid.

-------------------------
Panning the crepes

Use any non-stick pan or a crepes pan of approx 8 inches diameter.
Pre-heat it at medium heat with a mix of butter with a touch of oil to prevent the butter from turning brown).
When the butter and oil seem hot (but not overly hot), let a drop of batter in the pan to test.
If the butter/oil shows bubbles around the drop, the pan is at the right temperature and you're set to go.
TIP: Crepes are thin, too much heat and you'll burn them, so you'll want to make them with below medium temperature.

Make sure the pan is oiled rather evenly.
Pour a ladle of batter in the pan and "roll" the pan to spread the batter on the surface of the pan. DO NOT use the ladle to spread the batter, you'll break the crepe...

Wait until the top has stopped being liquid, then carefully flip the crepe with a spatula.

When it's a nice golden color, slide it on a plate and enjoy with your favorite toppings.