The #AMV Cookbook

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Kitsuner
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Re: The #AMV Cookbook

Post by Kitsuner » Wed Jan 23, 2013 11:23 pm

I'll get you, Cupcake! NEXT TIIIIIIIIIIIIIIIIIIIIIME!
OtakuGray wrote:Sometimes anime can branch out to a younger audience and this is one of those times where you wish children would just go die.
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Castor Troy
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Re: The #AMV Cookbook

Post by Castor Troy » Thu Jan 24, 2013 1:27 pm

This thread is making me hungry. :dino: :pizza: :beer:
"You're ignoring everything, except what you want to hear.." - jbone

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Radical_Yue
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Re: The #AMV Cookbook

Post by Radical_Yue » Thu Jan 24, 2013 2:28 pm

Castor Troy wrote:This thread is making me hungry. :dino: :pizza: :beer:

Well, now you don't have an excuse for not being able to eat any of these things!

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lloyd9988
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Re: The #AMV Cookbook

Post by lloyd9988 » Thu Jan 24, 2013 9:17 pm

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Spoiler :
I got bored

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inthesto
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Re: The #AMV Cookbook

Post by inthesto » Fri Jan 25, 2013 7:44 am

I'm jacking this from a post I made a while back on another forum, but it's amusing enough to post again.

Prep Time: Gather ingredients, make sure your ambrosia is nice and cold when you need it (my father still doesn't know I use his blender to do this). Also, put Backstreet's Back on single loop while you do this entire thing, and make sure to gyrate your hips on the "am I sexual" line every time"

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1: Boil water. This is the extent of my cooking skills.
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2: Pour out the rest of your applejack from last night because you were too much of a pussy to finish it last night.
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3: Stir up the cheese sauce for the macaroni while it softens in the boiling water. I swear I took a shot of me pouring the noodles in, but I guess I am crazy.
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4: When the noodles are nice and soft, drain them (don't use a fucking colander, use that fucking trick your mom showed you where you press the lid against the pan and let the water drain out) and add the sauce.
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5: Now heat up the pulled pork. Because we need to mix the flavors properly we have to reduce the hahahahaha fuck that we dump that shit in and give no fucks.
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6: STIR THAT SHIT
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7: Eviscerate bread and load
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SURPRISE CAT CHECK
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Conclusion: This shit is awesome, do it tomorrow if you have to.
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Epilogue: Play Third Strike, it's a good game.
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Sukunai, Real Canadian Hero wrote:Note to any Muslims present. Abuse a female in my presence, and you are being sent to a hospital emergency ward with life threatening injuries. And no human law will make me change my mind.

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catgod
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Re: The #AMV Cookbook

Post by catgod » Wed Jan 30, 2013 8:11 pm

Banana Chocolate Chip Muffins

I took pics while my sis made these last week xD
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Whenever we have too many bannas that are way to ripe to eat, we make either these or banana bread!
They're freakin delish, especially warmed up in the morning!

Ingredients:
½ Cup of Vegetable Oil
2 Eggs
½ Cup of Sugar
3 Mashed Bananas
¼ tsp of Vanilla Extract
1 2/3 Cup of All Purpose Flour
1 tsp Baking Powder
½ tsp of Baking Soda
¼ tsp of Salt
¼ tsp of Cinnamon
1 Cup of Chocolate Chips
½ Cub or so of Walnuts (optional)

Makes 12

1) Preheat your oven to 400 degrees. Line a 12 piece muffin tin with muffin liners and set aside.
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2) In a small bowl add the chocolate chips and 3 tbsp of flour and mix until all the chocolate chips are coated in the flour (do the same with some chopped up the walnuts if you want). Set aside.
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3) In a large bowl add the first 5 ingredients and mix until all combined.
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4) Add the flour and baking soda, baking powder, salt and cinnamon, whisk until all combined.

5) Fold in the chocolate chip (and walnut) and flour mixture.
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6) Using a large ice cream scoop (or that pink thingie) divide the batter into your muffin pan and bake for about 18 minutes.
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AND NOW MUFFIN PR0N
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Enjoy!
And here's a youtube video we got the recipe from: http://www.youtube.com/watch?feature=pl ... KhLoWzHPdo
do you even kininarimasu!?
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Otohiko
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Re: The #AMV Cookbook

Post by Otohiko » Wed Jan 30, 2013 10:57 pm

zomg chit this is <3

Banana bread + chocolate + walnuts are kind of 3 of my favourite things, so I'm pretty sure this is best muffin :O

Also, now we know why ying is fat.
The Birds are using humanity in order to throw something terrifying at this green pig. And then what happens to us all later, that’s simply not important to them…

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SailorDeath
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Re: The #AMV Cookbook

Post by SailorDeath » Tue Feb 05, 2013 11:51 am

Appliances:

1 Large Casserole Dish
1 Large Bowl for Mixing
1 Food Processor
1 Cheese Grater

Ingredients:

1 Red, Orange, Green and Yellow Bell Peppers
1 Package small sweet peppers
1 package baby portobello mushrooms
6 green onions
3 cloves of garlic
1/4 tsp black pepper
1/4 tsp Curry Powder
1 tsp Salt
1 tbs Italian Seasoning
2 tbs Soy Sauce
2 tbs A1 Steak sauce
1/2 lbs Raw Shrimp (Peeled and De-veined)
1 lbs Ground Lamb
2 lbs Ground Pork
1 pkg Cream Cheese
16 strips bacon
2 cups Shredded Mozzarella
8 slices Provolone Cheese
1/2 cup Shredded Parmesan Cheese

1. Preheat the oven to 300°F (or 150°C for you foreign devils) and wash your hands.

2. Remove the Stems and seeds from the mini sweet peppers, wash and place them in the food processor.

3. Wash the baby portobello mushroom and place in them in the food processor.

4. Wash the green onions, cut off the roots, chop the onions into 3rds and place them into the food processor.

5. Peel the garlic and place into the food processor.

6. Add Salt, Pepper, Curry Powder and Italian Seasoning to the food processor.

7. Chop food in the food processor using the pulse button (if it has one) at 2 second intervals. You may need to open it up and stir the contents to make sure the larger pieces get chopped. What you want is to finely chop the vegetables but not turn them into mush.

8. Empty contents of the food processors into a large mixing bowl. You want a really big one for this as it's going roughly contain about 4 pounds of stuffing for the peppers.

9. Place the shrimp into the food processor, add soy sauce and steak sauce, then puree the shrimp. The pureed shrimp should have the consistency of cream of wheat, thick but not chunky. Add the pureed shrimp to the mixing bowl.

10. Add the ground pork and lamb to the mixing bowl.

11. Add the cream cheese and shredded mozzarella.

12. Halve the 8 peppers vertically cutting them from top to bottom so they'll lay flat on their sides, opened half facing up. (Like this)

13. Manually tear off the stems and remove the seeds.

14. At this point I like to wash my hands again.

15. Mix the contents of the bowl by hand until evenly mixed. This may take a few minutes as the cream cheese will like to stay clumped together. It's important to scoop from the outside with your hand and then press the contents down in the center of the bowl, kneading the meat.

16. It is also important to note that the reason the meat is mixed by hand an not with the food processor is that processors tend to liquify the mixture and we don't want meat paste, we want to keep the texture of the pork and lamb intact. If you have a mixer with dough kneading attachments you can use that if you're squeamish about using your hands.

17. Wash your hands when you have finished mixing.

18. Take 1 slice of provolone cheese and stuff it into a pepper half. Repeat for all the pepper halves.

19. Take meat mixture from the bowl and stuff into the pepper halves. Use a lot here, essentially you want the meat heaping on the pepper. The general rule of thumb is that you're "replacing" the missing half with meat.

20. Cover the top with 2 strips of bacon. Make sure all the exposed ground meat is covered by the bacon, but it's not a big deal if some is exposed.

21. Place each pepper in the casserole dish and then place the dish into the oven on the middle rack.

22. Bake for approximately 2 hours. Keep an eye on them. Since we're baking at 300°F the peppers will take a while to cook. The trick is to make sure the insides get done and the bacon gets nice and crispy. Generally I go by when the bacon is nice and brown. You can test one by taking it out and cutting it in half, if there's no pink inside then the peppers are ready to be enjoyed. You may also need to siphon off some of the juices, you want some juice in the dish so the peppers don't dry out, but too much and the bacon won't brown.

23. Once you remove the peppers put them on a plate and grate some of the Parmesan cheese on top of it while it is still hot and serve.

This recipe serves 8 people. Some good sides you might want to include with this are herb roasted potatoes and steamed asparagus. But really anything will work. I've had one person tell me I should look into trying to make some money off of my talent after tasting these which was really flattering. So I felt like sharing it with you guys since I know there's a few of you out there who like to cook.

I also wanted to add that the juices you siphon off can be used to make a wicked awesome gravy for the potatoes. What you need to do is let the grease cool and then refrigerate it so the fat hardens. Then scoop most (or all if you prefer) of the fat off the top and reheat the rest in a saucepan. Gradually add flour and let it cook and soon you'll have some bitchin' gravy. I like to put a couple drops of Tabasco into it to give it a little kick, but nothing to make it too fiery.

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Gimme a minute, I'll make a cool one....

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inthesto
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Re: The #AMV Cookbook

Post by inthesto » Tue Feb 19, 2013 11:17 pm

Today, I'm going to teach the org how to make potato chips. Turns out it's pretty easy! You're going to need:

*Potatoes
*Oil
*Seasoning of your choice
*Baking sheet or metal foil
*An oven

That's it!

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First step is to grab your potato(es). I only had sweet potatoes lying around today, but they work too.

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Slice it up. This is the hardest part, since you want your slices nice and thin so they'll cook crispy in the oven. If you get them too thick, they'll be a little soggy and come out with texture closer to fries than chips.

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Next, you gotta oil them up. It's easiest to throw them in a big bowl and just toss them by hand. Also, you'll want to add your seasoning now. Anything will do. I usually default to garlic powder, but this time I used some curry powder. Works out great.

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Put them on a tray or a sheet of foil and throw them in the oven. I usually do 30 minutes at 400 degrees, but you'll need to vary the cooking time depending on how thick you cut them. Since I suck at cutting things with consistency, I always end up with half my chips crispy, half of them soggy. Oops!

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There will be oil leftover! Don't waste it!

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Stir fry some vegetables. You'll need the nutrients.

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Roughly half an hour later, you're done! Eat and enjoy.
Sukunai, Real Canadian Hero wrote:Note to any Muslims present. Abuse a female in my presence, and you are being sent to a hospital emergency ward with life threatening injuries. And no human law will make me change my mind.

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catgod
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Re: The #AMV Cookbook

Post by catgod » Wed Feb 20, 2013 11:12 am

mmmm looks good!

and is that a victorias secret magazine on your counter :P
do you even kininarimasu!?
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