Trench Wars Recipe Collection

[Money]

this dish is called "im broke"

take ramen noodles (not ones in cup).
take the brick of noodle out and use the spice ur provided inside the bag to sprinkle some on top of the noodle brick...

enjoy...


(if ur broke, u know what im talkin about)

im sorry, i dont know anyone THAT poor

[raizin]

im sorry, i dont know anyone THAT poor

funny, you cant even afford internet right now.

[DankNuggets]

funny, you cant even afford internet right now.

i lol'd


Been drinking this shot a lot lately (ok i accidently bought a bottle of cherry brandy and i'm forcing myself to use it)


Cough Syrup
-------------------
2/3 SoCo 70pf is better than the 100pf for taste reasons
1/3 Dekuyper's Cherry Brandy 90pf

Tastes like a shot of cough syrup! (hey some people like the taste!)


Also, i saw a bottle of Kaluha Especial at the liquor store so i picked it up. If you like kaluha or just coffee liquer in general this is a must have ! It's a bit more expensive so I looked closer to find out why: it's 70pf ! Now you can take shots of kaluha and actually get drunk off it! Still tastes like it's the lower proof stuff, and it's good for mixing shots too.

[Krazie_Killer]

this dish is called "im broke"

take ramen noodles (not ones in cup).
take the brick of noodle out and use the spice ur provided inside the bag to sprinkle some on top of the noodle brick...

enjoy...


(if ur broke, u know what im talkin about)

you're missing the boiling water...

[HateTheFake]

some ppl eat them like a hard ass rice cake.

Nasty but o well

[TagMor]

what i would do is get a deep bowl.. like a mixing bowl, but not too wide so the brick of noodles can sit ontop.
Then i would sprinkle the flavouring over the top of the brick.
Then pour boiling water through the noodles and it would collect in the bowl.
THen discard the water and eat the brick.. it kinda goes soft and yummy.

[PaulOakenfold]

I baked salmon in the oven at 350 tonight with pesto on it.

Recommended A++

To be honest, I'm being kept awake by the heartburn though. It could have been the wine.

[TagMor]

Fettucine Marinara







You will need: (Serves 2-3)

• Seafood: If fish use a firm white fish and cut into 2" chunks. I used 1kg of mussels and 12 large tiger prawns
• 1 Bottle/Jar of traditional style Italian tomato cooking sauce
• 3 middle rashes of Bacon
• Fettucine Pasta
• 3 large mushrooms
• 4 cloves of garlic
• 2 brown onions
• 1/4 kg of baby spinach (rinsed/dried)
• 1/2 cup of red wine
• 1/4 cup of olive oil
• 1/8 cup of balsamic vinegar
• few drops of tobasco sauce
• 1/2 cup brown sugar
• 1tbs oragano (fresh or dry)
• 2tbs basil (fresh or dry)
• 2 anchovies
• couple of drops of fish sauce
• 1 tbls plain flour
• parmesan cheese
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

First roast the mushrooms and garlic in a hot oven (220c) for about 15mins.
When they are done, dice the onion and bacon, fry both together with olive oil in a large cooking pot.
When bacon/onion is slightly browned add the peeled prawns or chunks of fish, aswell as the crushed/chopped garlic. Remove the fish/prawns once they have heated through (no more than 2mins).
Add the flour, oregano, sliced mushrooms and 1 tbs of basil to the pot and fry for another 1min.
Then add the baby spinach, and fry for another 5mins, or until the spinach has broken down and the water has mostly evaporated.
Pour in the tomato sauce, along with the balsamic vinegar, brown sugar, red wine, finely chopped anchovies, tobasco sauce and fish sauce.
Return to heat and simmer for around 1hr (if the sauce becomes too thick add a little water).
Boil fettucine in a large pot with salted water.
Wash and de-beard the mussel shells, then add to sauce. Simmer for a further 5-10mins or until the all the shells open (discard any that havent opened at this time). Then add the prawns. Heat through.
Drain the cooked pasta then return it to the empty pot and pour in 1-2 of cups of the sauce, mix the sauce through the pasta.
Place the pasta on warmed serving plates and scoop the extra sauce over the top.
Garnish with basil and parmesan.
Serve with a side of homemade garlic bread.

[TagMor]

TagMor's Spiced Tomato Chutney



You will need:

• 2kg of Tomatoes
• 1kg of Brown Onions
• 300gr of Red Chillies
• 100gr of fresh Ginger
• 1cup of Brown Sugar
• 2cups of Brown Vinegar
• 5 tbls of Rosemary (fresh or dried)
• 1cup of Sultanas
• Salt and Pepper
  
  
  
  
  
  
  
  
  

Roast the tomatoes, chilli, garlic and ginger in a medium-low oven (140c) for around 30mins, or until the tomatoes have shriveled, the garlic is soft, and the chili skin has become firm.
Then throw the tomatoes in a large pot with the vinegar and sultanas. Place on medium heat.
Now add the chopped onions, garlic, chilli, ginger, and rosemary into a food processor and blend until well processed. (you may need to scrape the sides to insure the mix is consistently blended).
Add the onion mix into the pot with tomatoes and add the sugar aswell as 3 tbls of salt and 2 tbls of pepper.
Bring to boil and simmer for atleast 3hours with the lid on. Stir every 15mins.
Sterilise Jars using boiling water, a hot oven, or a pressure cooker.
Pour the chutney into the sterilised jars while still hot, leaving 1/2 inch gap at the top.
Cover the top with cling wrap, then baking paper or fabric of somekind. Then screw on lid.
The chutney is edible once cooled, but is best if left to mature in darkness for atleast 3months.

[TagMor]

The Great Australian Pavlova



You will need:

• 8 large Egg Whites
• Pinch of Salt
• 2cups of Castor Sugar
• 1cup of Granulated Sugar
• 3tbls of Corn Flour
• 4tsp of Lemon Juice
• 600mls of Thickened Cream
• 1tub of Strawberries
• 4 Kiwifruit
• 3 Passionfruit
  
  
  
  
  
  
  
  
  

Beat the egg whites with the salt until firm peaks form.
Then beat the castor sugar into the egg whites, a little at a time.
Continue beating for 10mins after all of the castor sugar has been released.
Then mix 3/4 cup of granulated sugar with the corn flour and 1tsp of lemonjuice.
Gently fold the sugar/flour into the egg mixture with a spatula or wooden spoon.
Draw a 25cm circle on a greased baking tray.
Pile the egg mixture inside the circle.
Bake in a preheated oven of 110c for 2.5 hours.
Turn heat off, and allow meringue to slowly cool in the oven without opening the door.
Whip the cream with the remainding granulated sugar until firm.
Peel and cut the kiwifruit into 4mm slices, cut strawberries in half and combine in a bowl with the remainding lemon juice.
Spread the whipped cream over the meringue, then add the sliced fruit in a decorative manner.
Pour the passionfruit pulp over the top.

[TagMor]

TagMor's 5 Minute Pizza




You will need:

• Mini Pita Bread
• Tomato Paste
  
  

You can add whatever toppings you want, such as:

• Meat Substance (salami, chicken, roast lamb, ham, etc)
• Onion
• Capsicum
• Mushrooms
• Tomatoes
• Artichokes
• Pineapple
• Feta Cheese
• Mozzarella
• Chilli
• Olives
• Anchovies
• Herbs like: Basil, Oregano, Rosemary
  
  
  
  
  
  
  
  
  
  
  
  
  

Toast both sides of the Pita Bread under a grill, while you slice your ingredients (make sure to slice them as thin as possible so they cook through).
Once both sides of the Pita Bread are toasted, smear the tomato paste on one side.
Add the toppings of your choice, starting with ingredients that need the least amount of cooking (pre-cooked meat, mushrooms, etc).
Add the cheese last, and sprinkle herbs over the top.
Place back under the grill until the cheese is golden brown.

[TagMor]

TagMor's Baked Crayfish aka Lobster Miami



You will need:

• 1 Large Crayfish/Crawfish/Lobster, cooked.
• 1/2 Red Pepper
• 1 Small Onion
• 150ml Cream
• 300ml Milk
• 150ml Dry White Wine
• 2tbls Flour
• 50g Gruyere Cheese
• 1tbls of Provolone Cheese
• 1tbls Butter
• 1tbls Parsley
• 1tsp Taragon
• 1tsp Dill
• Pinch of Smoked Paprika
• Pinch of Chilli Powder
  
  
  
  
  
  
  
  
  
  
  
  

(Note: This is best done with frozen Crayfish/Lobster. If fresh it should be boiled as is, and served with lemon or garlic butter.)

preheat Oven to 200c.
Cut the cooked lobster in half lengthwise and clean it. Discard the contents of the head. Carefully scoop out the meat from the shell/tail, being careful to preserve the shell. Cut the meat into small chunks, and put aside.
Finely dice the onion and red pepper, then fry in butter with the taragon, and chilli powder until onion is translucent.
Add the flour and fry for a further 2 minutes, being careful that the flour doesnt stick ot the bottom and burn.
Add the wine and simmer for 5 minutes, or until it has just about evaporated.
Add the milk, and hte cream and simmer while stirring constantly. When it has thickened into a thick paste, add the parsley and chopped lobster.
Scoop the mixture into the shells and tails, packing it down firm.
Then sprinkle the grated Gruyere and Provolone cheese over the top.
Finally sprinkle the paprika and dill over the cheese and Bake in the preheated oven for around 10mins, place under broiler or grill for a further 2 mins to brown the cheese.
Serve with garden salad.

[DankNuggets]

Don't know the name of this, but it's awesome

1.5 oz Tequila
1.5 oz Amaretto
4-9 oz Orange juice

Discovered this one night, and it is very good. I used Patron Anejo for the tequila and the amaretto that comes in a tin. Cocktails always taste better with better liquor, and I have no idea what this would taste like with montezuma and knock off amaretto. Usually don't measure the OJ, just fill the glass (usually 12+ oz glass).

To add some extra flavor:

reduce to 1.0 oz of tequila and amaretto
.5 oz peach snapps or peach tea liquor
.5 oz pineapple vodka


If anyone knows what this is called (tequila, amaretto, oj) please let me know. Been looking somewhat hard at a few different bartending books and online, and I can't find it anywhere.

[gran guerrero]

want great tequila but not the price that comes with it?

Look for anything that says 100 % Blue Agave on the bottle

[L3MU3L]

Tagmor making me hungry...